Chicken & Vegetables with Pasta Casserole

Ingredients:

4 oz spaghetti or Linguini
1 Tablespoon oil
4 zucchini, cut into 1 1/2″strips
1 cup sliced mushrooms
1 teas basil
1 teas oregano
1 clove garlic, minced
1 green pepper chopped
1 cup carrots, sliced
4 large ripe tomatoes
2 cups cooked chicken cubed
Salt & pepper to taste
4 Tablespoon grated cheese

Instructions:

  • Cook spaghetti as directed, let drain.
  • In large skillet heat oil, add zucchini, carrots, mushrooms, pepper, and spices.
  • Cook until tender (Approx 3-4 mins). Add chicken, tomatoes, cheese, cook until all is heated well. Add spaghetti and serve immediately with extra grated cheese.

** Almost any vegetable can be used (broccoli, cauliflower, etc)

Compliments of Farms View Roadstand

farmsview.com

            

Zucchini Lasagna

Ingredients:

3 lbs large zucchini
1 quart spaghetti sauce
1 cup bread crumbs
1/2 cup grated cheese
2 lbs ricotta cheese
4 lightly beaten eggs
2 tablespoon parsley
1/2 tablespoon oregano
1/2 tablespoon basil
1 cup mozzarella, shredded

Instructions:

  • Mix ricotta cheese, eggs, parsley, oregano, basil, and mozzarella together.
  • Cut (unpeeled) zucchini in long thin slices.
  • Bring 1″ water to a boil with 1 teaspoon of salt.
  • Cook squash (5 mins) until limp. Drain on paper towels.
  • In 9″ x 13″ dish spoon a thin layer of sauce & 1/4 cup of bread crumbs, layer of squash, layer of cheese mixture, sprinkle with grated cheese.
  • Repeat layers and top with remaining bread crumbs.
  • Bake 1 hour at 350 degrees; Let cool 15 mins.

Italian Zucchini Crescent Pie

Ingredients:

4 Cups thinly sliced zucchini
1 Cup chopped onion
1/4 Cup butter
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs
8 oz. shredded mozzarella cheese
8 oz can crescent rolls
Horseradish mustard

Instructions:

  • Stir zucchini, onion, and butter together and cook for 10 mins.
  • Add parsley, salt, pepper, garlic powder, basil, oregano, eggs, and mozzarella cheese.
  • Separate 8 oz can of refrigerator Quick Crescent Rolls. 
  • Press rolls into 10″ pie pan to form crust.
  • Coat bottom of crust with horseradish mustard.
  • Pour zucchini mixture into crust.
  • Bake at 375 for 18-20 mins. 
  • Let stand 10 mins before serving.

Compliments of Farms View Roadstand

farmsview.com

Squash Supreme

Ingredients:

6 cups yellow squash
1 medium onion, chopped
salt to taste
1 cup grated carrot
1 cup sour cream
1 cup fresh mushrooms, sliced
1 can cream of mushroom soup
8 ounces of Pepperidge Farms Herb Dressing

Instructions:

  • Steam squash & onion till tender
  • ADD:
    • 1 cup grated carrot
    • 1 cup sour cream
    • 1 cup fresh mushrooms, sliced
    • 1 can cream of mushroom soup
  • Melt 1 stick of margarine and mix with 8 ounces of Pepperidge Farms Herb Dressing.
  • Place 1/2 of dressing on bottom of casserole dish.
  • Spoon in squash mixture, top with remaining dressing.
  • Bake at 350 for 25-30 minutes.

Compliments of Farms View Roadstand

http://farmsview.com

Swiss Chard Bake

Ingredients:

2 lbs Swiss Chard
1 can Durkee’s Onion Rings
1 Can Cream of Mushroom Soup

Instructions:

  • Steam Swiss Chard for 15 minutes or until tender.
  • Heat oven to 350 degrees,
  • Place drained swiss chard in 9×9 dish, spread soup on top of Swiss Chard and top with Onion Rings.
  • Bake for 25 mins or until heated through.