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This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags.
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If you prefer, you can make these enchiladas vegetarian with a few easy swaps and changes.
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White corn, green beans and Colby cheese are the stars of this flavorful casserole topped with a crunchy mixture of almonds and buttery round crackers. The recipe uses canned vegetables, but fresh may be substituted.
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A recipe for chicken wings that marinate in Korean seasonings and are deep-fried until extra crispy.
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Get Icebox Cake with Slice and Bake Peanut Butter Sandies Recipe from Food Network
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Red and sweet potatoes come together in this colorful potato salad with bacon; serve on July 4th or at summer picnics.
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Meat loaf that is covered in bacon and oozing with Cheddar cheese is sure to be a crowd pleaser!
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This chicken is grilled after being marinated in a spicy marinade. The chipotle chiles give the marinade its smoky flavor. You can increase the heat to your liking with your favorite hot sauce. Habanero hot sauce works best, as very little is needed to increase the heat without changing the flavor of the marinade.
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Get 3-Cheese Slow Cooker Macaroni and Cheese Recipe from Food Network
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This potato and broccoli casserole is easy to make.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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A homemade sweet and tangy dressing brings the flavor to a pretty pasta salad made with sharp Cheddar cheese, colorful spiral pasta, and red bell pepper.