Mexican Zucchini Cheese Soup

Original recipe makes 6 Servings

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried oregano
2 (14.5 ounce) cans chicken broth (or veggie broth)
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can whole kernel corn, drained
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro

Directions

1.Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.

2.Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.

3.Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Sweet Zucchini Relish

Original recipe makes 7 pint jars

12 cups shredded unpeeled zucchini
4 cups chopped onion
5 tablespoons canning salt
1 red bell pepper, chopped
1 green bell pepper, chopped
6 cups white sugar
2 1/2 cups white vinegar
1 tablespoon cornstarch
3/4 teaspoon ground nutmeg
3/4 teaspoon ground turmeric
1 1/2 teaspoons celery seed
1/2 teaspoon ground black pepper

Directions

1.Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.

2.The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.

3.Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

4.Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

5.Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

Zucchini and Yellow Squash Cheesy Casserole

Original recipe makes 8 servings Change Servings 1 pound yellow squash, sliced 1 pound zucchini, sliced 1/2 onion, diced 1 cup shredded Cheddar cheese 1/2 cup biscuit baking mix (such as Bisquick®) 1/2 cup butter 2 eggs 1 tablespoon white sugar 1 teaspoon salt 10 saltine crackers, or as needed, crushed 1/4 cup bread crumbs Directions 1.Preheat oven to 325 degrees F (165 degrees C). 2.Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl. 3.Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs. 4.Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

California Grilled Veggie Sandwich

1/4 C Mayo 3 Cloves Garlic minced 1 T Lemon Juice 1/8 C Olive Oil 1 C sliced Red Bell Pepper 1 small Zucchini sliced 1 Red Onion 1 small Yellow Squash 2 (4x6 inch) Foccacia Bread slices 1/2 C crumbled Feta Cheese Directions In small bowl mix mayo, garlic & lemon juice. Set aside. Saute veggies in olive oil on stove top or on grill. Spread sauce on bread and sprinkle with feta cheese. Place on grill or in oven. Add veggies to sandwich and serve.

Super Garlic Dressing

Ingredients: 1 Tbls. Chia seeds 3 Tbls. water 2 cloves garlic 1 Tbls. mustard powder 2 Tbls. raw apple cider vinegar 2 Tbls. extra virgin olive oil 1 teas. salt Directions: Let the chia seeds sit in the water for a few minutes until they become gelled. Grate the garlic with a very fine grater. Add the garlic into the chia gel. Add the mustard powder, vinegar, oil and salt. Whisk until well-combined. If it is thicker than you'd like, add a little more water. This is also good with lemon juice in place of the vinegar. Serve over any type of salad.

Smoothies/Blended Drinks

Basic recipe: 1/2 - 1 c. liquid of choice (apple juice, orange juice, coffee, yogurt, milk, water, etc.) 1 banana, fresh or frozen in 1" pieces 1/4 c. fresh or frozen fruit of choice (strawberries, cherries, blueberries, etc.) 1 Tbls. Chia seeds 1 Tbls. seeds or nuts (sesame, sunflower, pumpkin, flax seeds, soaked almonds or brazil nuts) Directions: Blend and serve.The more fruit you add the thicker the drink. With a 1/4 cup of liquid you can create a pudding-like dessert from any fresh fruit and liquid of your choice.

Refridgerator Jam

1 1/3 C Strawberries 2/3 C Rhubarb 2 T raw honey 2 T Chia Seeds Process all ingredients in blender and refrigerate overnight. Add additional diced fruit if you like chunky.

Icing

Great icing!! All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in 1 8 oz container of Cool Whip. A great frosting ....spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!