This is just the old fashioned squash casserole kicked up a bit. Great for potlucks or company, this will add some spice to your dinners.

1 lb yellow squash, sliced

1 lb zucchini, sliced

1 cup water, sliced (just kidding, wanted to see if you were paying attention)

1 (10 3/4 oz) can Campbells cheddar cheese soup

1 cup crushed tortilla chips

1 (4.5 oz) can chopped green chiles (these are very mild, so pour in the whole can)

1/4 cup chopped onion

2 tables taco seasoning

1 large egg, lightly beaten

1 cup (4 oz) shredded monterey jack and cheddar cheese blend

Place first 3 ingredients in a large microwave-safe bowl and cover with plastic wrap; pierce  wrap with a fork several times to vent and microwave at high 8-9 min until squash is tender. Drain very well.

Press between paper towels to remove excess moisture.

Stir together cooked veggies, cheddar cheese soup, and next 5 ingredients and blend well with a spoon. Pour into a greased 11×7 in baking dish that has been sprayed with Pam. Sprinkle evenly with rest of cheese.

Bake at 425 for 20 min ur until lightly browned.

These accompanied a fried shrimp dinner I cooked on Tues night and we both loved them. Very different from the normal “broiled with olive oil and garlic” ones that have become a fav, but the little hint of sugar took away any bitterness and went perfectly as the side for the fried shrimp. (yes, I was still craving shrimp after having it twice while in Corpus last week, just couldn’t get enough of that wonderful little morsel)

It would go great along Easter Ham if you are like me and totally “green bean casseroled out”!

Taken from an old Southern Living magazine:

4 bacon slices

1 (14 oz) can chicken or veggie broth

1 tables brown sugar

1 tsp salt

1 1/2 lbs fresh brussels sprouts, trimmed and halved

Cook bacon in a heavy skillet which has a good lid which fits well, until done and crisp (will need to crumble bacon after it is cooled) Drain on a paper towel. Reserve drippings in skillet.

Add broth, brown sugar and salt to drippings in skillet and bring to a boil. Stir in brussels sprouts and cover and cook until tender. About 8-10 min depending on their size. Transfer sprouts with a slotted spoon to a bowl and sprinkle with crumbled bacon. Serve while hot.

This Cheese Sauce is one of the first recipes I received from a roommate back in the early 70’s. It is just so different, and good, but is so easy to make. Even if you aren’t a great gravy maker, this sauce is one that will make you proud. To make a colorful dish, you could also add Spinach, Carrots and Cauliflower or Zuchinni and have a medley of veggies with this sauce.
2 tables butter
2 tabels flour
1/4 teas each salt and pepper
1/4 teas dry mustard
1/8 teas cayanne pepper
1/2 teas garlic powder
1 cup milk
1/2 cup cheddar cheese, cubed (4 oz)

In a heavy saucepan, melt butter over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk.*See below* Bring to boil, stirring constantly. Boil one minute. Add cheese and stir until melted and well blended. Set aside. Cook the veggies (which one you choose) until tender; drain. Pour cheese sauce over veggies. *I also, use 1/2 cup milk and 1/2 cup of the water that I have cooked the veggies in instead of the 1 cup milk. It gives more vitamins and I like the taste of the sauce using 1/2 and 1/2 instead of all milk.*

This recipe is from Taste of Home and they are absolutely delish! Very easy dish.
3 large portobello mushrooms
1 ea….red, orange and yellow bell peppers
1 medium zucchini
10 fresh asparagus spears, cut into 2 in lengths
1 small onion, sliced and separated into rings
1/4 cup grape tomatoes
1/2 cup fresh sugar snap peas
1/2 cup fresh broccoli florets
1/2 cup pitted greek olives
1 bottle (14 oz) greek vinaigrette
1/2 cup crumbled feta cheese
Slice the mushrooms, peppers, zucchini and place in a large resealable plastic bag. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into the bag; seal bag and turn to coat. Refrigerate for at least 30 min.
Drain veggies and discard marinade. Transfer veggies to a grill wok or basket. Grill, uncovered over medium heat for 8-12 min or until tender, stirring frequently. Place on serving platter; sprinkle with cheese.
If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain over coals….

These cute little sprouts have never been a favorite of mine, BUT…after last night, my mind is changed. Randy and I went to a Farmer’s Market on Saturday and bought a little basket of them since I knew that they were healthy, and I thought since we are living in California, I should really try to expand my “liking’s” beyond mashed potatoes and green beans. So last night, we had the beef/mushroom over noodles, fresh sweet potatoes and cute and healthy brussel l sprouts. They really were delicious and even Randy woke up this morning and said, “that was a great dinner last night, even the brussel sprouts were so good.” (now it might have something to do with the fact that he has had about 5 frozen dinners in a row this week that any home made meal would have been good, but I don’t want to think that) ha.

2 cups fresh brussel sprouts, cleaned with the little stem cut off

Place in a baking dish which you have sprayed with Pam. Preheat oven to 400. Cut the sprouts in half. Spray the “I Can’t Believe it’s Not Butter” over them. Sprinkle Lawry’s Seasoning salt, pepper, 1 teas dried dill and 1 teas garlic powder over the sprouts. Drizzel about 4 tables olive oil over them and then bake them for about 30 to 35 min in oven, uncovered. They get a little black around the edges and taste amazing………tender and such a great flavor.

While in Orlando for Thanksgiving, Christi took me with her to the grocery store. I loved it. They have an area where a lady is cooking a different dish each day, along with the ingredients right there with the recipe. So  you have everything that you need and do not have to go looking for the ingredients all over the store. This is one of those recipes. What a great dish for the holidays. It will become a requested favorite.

2 med potatoes, cut into 1 in cubes

8 to 10 marinated artichoke hearts

2 tables butter

2 tables olive oil

1/2 cup onion, finely chopped

2 cups sliced mushrooms, throughly washed and let dry while preparing the other ingredients.

2 garlic cloves, finely chopped

1/4 cup fresh parsley

1 tables capers (opt)

Place potatoes in a large pot and cover with water; place over high heat and bring to boiling and cook 3 to 5 min; drain and set aside.

Cut artichoke hearts into fourths.

In a large skillet, heat butter and oil over medium heat. Add onion and saute 5 min. Add mushrooms and saute 5 min. Add potatoes, garlic and artichoke hearts and saute 5 more min. Season with salt and pepper to taste. Sprinkle with parsley and if desired, capers. Serve as a side with any type of meat and salad.