This is a one-dish wonder! Makes for quicker prep time and easier clean up – just what all busy moms are looking for, wouldn’t you agree?

While this dish is quite hearty on it’s own, you might stretch it to serve more by making it a side dish to grilled or seasoned baked chicken breasts, then maybe add a green salad on the side as well. Either way, be sure to have some crusty bread or dinner rolls to go along with it.

Ingredients:

• 2 teaspoon Olive oil
• 1 1/4 cups chopped zucchini
• 1/2 cup sliced onion
• 1/2 cup sliced celery
• 1/2 cup diced red bell pepper
• 1 teaspoon Dried oregano
• 2 garlic cloves minced
• 1 cup dried tomato
• 1 (15oz) can cannellini beans or other white beans, rinsed & drained
• 2 rosemary sprigs
• 1 cup chopped spinach
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper
• 1/2 cup (2 oz) pre-shredded fat-free mozzarella cheese

Instructions:

1. Heat oil in skillet.
2. Add zucchini and next 5 ingredients, sauté 10 minutes
3. Stir in tomato, beans, and rosemary, cook 5 minutes
4. Add spinach, salt, pepper to zucchini mixture.
5. Cook until spinach wilts.
6. Sprinkle with cheese.
7. Cover & let stand until cheese begins to melt.

Reminder: Discard the rosemary sprigs before serving.

Maple Glazed Sweet Potatoes

Ingredients:

• 5 medium sweet potatoes
• 1/4 cup brown sugar
• 1/4 cup pure maple syrup
• 1/4 cup apple cider
• dash salt and pepper to taste

Directions:

1. Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in Crock Pot.
2. Whisk remaining ingredients together and pour over potatoes.
3. Cover and cook on low 7 to 9 hours.
4. Stir a few times, if possible, to keep them coated.

Serves 4

Cheese and Potato Casserole

Ingredients:

• 2 lb. pkg. frozen hash brown potatoes (partially thawed)
• 2 (10 oz.) cans cheddar cheese soup
• 1 (13 oz.) can evaporated milk
• 1 can French fried onion rings, divided
• Salt and pepper to taste

Directions:

1. Combine potatoes, soup, milk, and half the can of onion rings
2. Pour into greased slow cooker/Crock Pot and add salt and pepper
3. Cover and cook on low for 8 to 9 hours or high for 4 hours
4. Sprinkle the rest of the onion rings of top before serving

Scalloped Potatoes

Ingredients:

• 10 large Potatoes, thin slice
• 2 large Onions, chopped
• 2 cans Cheddar cheese soup, cond.
• 1 cup Milk

Directions:

1. In a small bowl, combine soup with milk.
2. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture.
3. Repeat layering using rest of ingredients.
4. Place liner back in base.
5. Cover and cook on low for 6-8 hours, high for 3-4 hours.