Lettuce & Tomato Salad - Veg Out

1-2 heads lettuce, cut into wedges
2 slices bacon, cooked & crumbled
1-2 tomatoes, finely chopped
shredded cheddar cheese

Mix all ingredients in shallow pan and serve with Blue Cheese dressing.

Zucchini Loaf - Veg Out

3 eggs

2 cups sugar

1 cup oil

3 tsp. cinnamon

3 tsp. vanilla

2 tsp. baking powder

1 tsp. baking soda

1/3 tsp. salt

2 cups shredded zucchini

Beat eggs and sugar until lemon colored; add vanilla and oil.  Mix in shredded zucchini. Sift dry ingredients together and add to mixture.  Pour into 2 greased loaf pans and bake 1 hour at 350, or until toothpick inserted in center comes out clean.

Veggie Au Gratin - Veg Out

1 bag California blend veggies

3 Tablespoons Instant Tapioca

3/4 tsp Salt

1/8 tsp Paprika

2 Cups Milk

1 Cup Shredded Sharp Cheddar Cheese

1 Cup Bread Crumbs

Combine Tapioca, salt, Paprika, and milk in saucepan; heat until thickened. Add cheese and stir until melted. Pour over veggies in a greased dish. Cover with bread crumbs. Bake at 350 degrees for 20 minutes.

Stuffed Mushrooms - Veg Out

12 whole fresh mushrooms, tough ends trimmed

1 Tablespoon vegetable oil

1 Tablespoon minced garlic

1 (8 ounce) package cream cheese, softened

¼ cup grated Parmesan cheese

¼ teaspoon ground black pepper

¼ teaspoon onion powder

¼ teaspoon cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Finely chop stems.

Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic; 3-5 minutes. Spread mushroom mixture into a bowl to cool completely; about 10 minutes. Stir cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.

Bake in preheated oven until piping hot and liquid begins to form under the caps; about 20 minutes.

Sausage, Bean and Rice Soup - Veg Out

1 can mixed beans

1 can black beans

2 package sausage links; sliced

1 can diced tomatoes with green chilies

1 can onion soup

32 ounces chicken broth

3 scallions, diced

1 package minute rice

Cook all ingredients except rice in slow cooker on low 6-8 hours. Add rice to slow cooker 30 minutes before serving.

Roasted Carrots - Veg Out

Extra virgin olive oil

1 package baby carrots

Optional add ins

1 Tablespoon honey

1 Tablespoon maple syrup

1 teaspoon ginger

Mix carrots with olive oil and spread out on baking sheet. Bake at 350 F until grill marks are on the sides of carrots; 15-20 minutes.

Garden Dip - Veg Out

1 package Lipton Garden vegetable dip

1 cup sour cream, plain yogurt or cream cheese

Mix together and store in refrigerator up to 1 month.

Freezer Pickles - Veg Out

4 cups thinly sliced cucumbers
2 cups thinly sliced onions
1 Tablespoon salt
1 Tablespoon water
1 cup sugar
½ cup white vinegar

Mix salt and water. Stir until dissolved and pour over cucumbers and onions in a glass bowl.
Stand at room temperature for 2 hours. Do not drain water from cucumbers. Mix sugar and
white vinegar; stir well. Pour sugar over cucumbers and onions and toss until well mixed. Pack
loosely into containers and freeze for up to 6 weeks. Place in refrigerator to thaw.

Broccoli Cheese Casserole - Veg Out

2 12 ounce packages of broccoli florets

1 can cream of chicken soup

8 ounces Velveeta cheese

2 tubes Ritz crackers, crumbled

½ stick (¼ cup) butter, melted

Coat casserole dish in cooking spray and preheat oven to 350 F. Cook broccoli until slightly soft and add soup. Place in baking dish and completely cover with Velveeta. Combine melted butter and crackers and press on top of cheese. Bake for 40 minutes or until bubbly.

Blue Cheese Dressing - Veg Out

6 ounces buttermilk

6 ounces sour cream

6 ounces plain yogurt

1 teaspoon Hidden Valley ranch mix

8 ounces crumbled Blue Cheese

Mix all ingredients and refrigerate (up  to 2 weeks)

Beet Soufflé - Veg Out

2 fresh beets with greens

3 eggs

Mozzarella cheese shredded

Parmesan cheese shredded

Peel and slice beets. Lay on top of shredded Mozzarella cheese.

Break and separate eggs and beat separately.

Combine with mozzarella and a couple shredded beet leaves; pour over sliced beets

Bake at 350 for 15-20 minutes.

Almost Instant Pumpkin Cheesecake - Veg Out

1 package Philadelphia no-bake cheesecake filling

1 can pumpkin pie filling (Ready to bake)

1 teaspoon pumpkin pie spice

1 pre-made graham cracker crust

Combine ½ cup of pumpkin and cheesecake filling and spice. Pour into crust. If you like, combine ½ cup pumpkin filling with 1 ½ cup whip cream and top. Chill at least 2 hours. Top with additional whip cream and a sprinkle of pie spice.

Slow Cooker Salsa Chicken

2 lbs (1 package) boneless, skinless, chicken breasts 
1 (16 ounce) jar chunky salsa
1/2 cup balsamic vinegar 

Cook in crock pot, on low for 6 hours or on high for 4 hours. Shred with a fork. This is perfect to put into a casserole, make tacos or fajitas.