Cheesy Zucchini Squares

5 medium zucchini, diced

2 Tbsp flour

2 tsp baking powder

1 tsp salt

1/2 cup milk

4 eggs

1 (4-oz) can chopped green chiles

4 cups Monterey Jack cheese

Preheat oven to 325ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large saucepan, cook zucchini in boiling water for 4 minutes; drain and cool for 10 minutes. In a large bowl, combine flour, baking powder and salt. Whisk in milk until smooth. Whisk in eggs, beating well. Stir in green chiles, zucchini and cheese. Pour mixture into prepared pan. Bake uncovered for 40 to 50 minutes, until toothpick comes out clean

Slow Cooker Cheddar Corn

1 (16-oz) package frozen corn

1 (12-oz) package frozen corn

1 (8-oz) package cream cheese

1 cup shredded cheddar cheese

1/4 cup butter

1/4 cup heavy cream

1/2 tsp salt

1/4 tsp pepper

Combine all ingredients in the slow cooker. Cover and cook on LOW for 3-1/2 to 4 hours. Stir before serving. (I also like to stir the mixture half way through cooking)

Garlic Ranch Roasted Potatoes

1¾-2 lbs. small baby red potatoes, halved

3 Tbsp. butter, melted

2 tsp. dried dill

1 tsp. dried parsley or chives

1 tsp. garlic powder

½ tsp. onion powder

½ tsp. sea salt

¼ tsp. pepper

Preheat oven to 400°F. In a small bowl mix together the ghee, dill, parsley or chives, garlic powder, onion powder, salt and pepper. Pour seasoned ghee into 9x13-inch baking dish. Ghee should cover the entire bottom of dish. Place potato halves in melted seasoned ghee, cut side down. Brush the tops of the potatoes with the seasoned ghee that is pooled between the potatoes halves. Top with a sprinkle of additional sea salt. Bake for 30-35 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.

Broccoli Bake Salad

1 and ½ pounds broccoli crowns (roughly 2 heads)

¼ cup extra virgin olive oil

4 garlic cloves, pressed

large pinch of dried red pepper flakes

½ teaspoon kosher salt

3 tablespoons raw, sliced almonds (with or without skin)

2 teaspoons freshly squeezed lemon juice

2 – 3 tablespoons freshly grated aged pecorino cheese

zest of half a lemon

Preheat the oven to 475 degrees Fahrenheit. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise. In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt. Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is caramelized and tender, and the almond slices are toasted and golden.

Easy Burrito Bowls 

1 cup uncooked rice

 1 cup salsa, homemade or store bought 

3 cups chopped romaine lettuce  

1 (15.25-ounce) can whole kernel corn, drained

1(15-ounce)black beans, drained and rinsed

 2 Roma tomatoes, diced

1 avocado, halved, seeded, peeled and diced

2 tablespoons chopped fresh cilantro leaves

 For the chipotle cream sause

1 cup sour cream

1 tablespoon chipotole paste*

1 clove garlic, pressed

Juice of 1 lime

¼ teaspoon salt, or more, to taste

To make the chipotle cream sauce, whisk together sour, chipotle paste, garlic, lime juice and salt; set aside.  In a large saucepan of 1 ½  cups water, cook rice according to package instructions; let cool and stir in salsa; set aside. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.  Serve immediately, drizzled with chipotle cream sauce.

Chicken Cheese Quesdilla

1 Rotisserie Chicken, shredded

1 cup salsa

1 teaspoon oregano

1 teaspoon ground cumin

4 oz. cream cheese

dash of salt

8 flour tortillas

1/4 cup melted butter

2 cups shredded Monterey Jack cheese

Preheat oven to 375 degrees. Heat the first six ingredients in a large skillet over medium heat until cream cheese is melted and blended throughout the mixture. Lightly brush one side of each tortilla with butter and place (butter side down) on baking sheet. Spread about 1/3 cup of chicken mixture on one half of the tortilla and then cover with a good sprinkling of the cheese. Fold over each tortilla and bake for about 10 minutes until slightly crisp and lightly brown. Cut into wedges and enjoy!

Kid-Friendly Frozen Greek Yogurt Drops

Greek Yogurt any flavor

All you need is Greek yogurt, a cookie sheet, ziplock bags and a freezer. Spoon the yogurt into the bag. Squeeze the air out and zip it shut. With scissors, cut off the corner tip of the bag to create a small hole. Then squeeze out your drops! Freeze for at least an hour, then scrape off the tray and enjoy! For storing, Keep them in an airtight bag or rinse out the container they came in and use plastic wrap. The best part of these treats is you can choose your favorite flavor.

Oatmeal Energy Bites

1 cup rolled oats

½ cup almond butter (or substitute peanut butter)

½ cup chocolate chips

1/3 cup raw honey

¼ cup ground flaxseed

In a large bowl, mix all ingredients together. Roll out teaspoon sized balls and place on a baking sheet covered with parchment paper. Freeze until set about one hour. Enjoy and keep leftovers in a Ziploc bag in fridge or freezer.