Zucchini Casserole

Last summer Amy Bennett made this for us. It's was really good and a nice way to use the surplus zucchini from the garden.
Ingredients:
6-8 small zucchini, diced
4 slices bread, diced
15 oz can tomato sauce
1 lb ground beef (or turkey)
¼ cup shredded parmesan
2 cups shredded cheddar
1 cup onion, diced
Directions:
Boil zucchini in 1 cup water until tender, drain. Saute beef and onion, drain. Combine all except cheeses. Place in 9X13 oiled baking dish. Top with cheese and bake at 350 degrees for 20-25 minutes.

Sausage, Egg, and Cheese Breakfast Casserole

Amber Flenniken posted this recipe on her blog. I made it for a shower and loved it! Ingredients: 6 slices bread (white is recommended), cubed 1 pound sausage (spicy is recommended), browned, drained 2 cups shredded Cheddar Cheese (I used Kroger's casserole cheese) 8 eggs, beaten 2 cups milk 1 tsp ground mustard 1 tsp salt pepper to taste Directions: Cube bread and place evenly in greased 9 by 13 pan or baking dish. Sprinkle evenly with sausage and then cheese. Mix eggs, milk, ground mustard, salt, and pepper. Pour over ingredients in pan. May cover and chill overnight (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.

Sweet Summer Smoothie

I made this smoothie today and really liked it. Ingredients: 1 cup Dannon Oikos Greek Vanilla Yogurt 1/2 cup frozen strawberries unsweetened 1/2 cup frozen peach slices unsweetened (I didn't have frozen peach slices so used 1/2 cup frozen blueberries instead.) 1/2 medium banana, peeled 1/2 cup low-fat milk Directions: Place all ingredients in a blender, process until smooth and serve immediately.