That Zucchini Casserole Stuff

Okay, so I didn't really care for this. Jim said he liked it. The spices in the cornbread stuffing mix give it a good flavor. Also, I have to confess that we had a recipe similar to this posted in the RS bulletin on Sunday, so it wasn't totally my own idea. However, I did it my own way, including substituting the yogurt I had on hand for the sour cream. Also, just for the record, I don't feel an overwhelming need to use zucchini. It's nutritional value is not that great compared to other vegetables, but it's better for you than, say, candy. I don't plant zucchini, and it's a vegetable that I can take or leave.

Here is a webpage that shows the nutritional value of baby zucchini. It says:

The good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin and Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

Caloric Ratio Pyramid

53%	16%	31%
Carbs	Fats	Protein

I Made This One Up

Chicken Zucchini Cornbread Stuffing Casserole
Spray a fry pan with cooking spray, and saute over medium-low heat:
1 zucchini, sliced
1 onion, diced
1 carrot, peeled and grated
1 clove garlic, peeled and sliced
Add a little butter and let it melt in there too.
Add:
1 can chicken, drained
1 can cream of chicken soup
1/2 container strawberry-banana-flavored yogurt
1 box cornbread stuffing mix
Stir all together, then put in a casserole dish and put a lid on it. Bake at 350 degrees for 30 minutes or until bubbly on top.
I'll let you know how it turns out!

Roast Beef

Last week when I knew we needed something to eat for meals the next day, but we wouldn't be home due to the temple and Education Week and work, and we didn't want to eat out, well, I got this idea, and it turned out really well.
Wednesday night before we went to bed I put in the crockpot:
a small beef roast
a cut up green pepper and half a red pepper
1n onion cut up
2 16-oz cans of whole tomatoes
Canadian steak seasoning
And put it on low all night long.
IN the rice cooker I put:
2 cups brown rice
4 cups water

Then we went to bed. During the night I heard the rice cooker going off, but managed to ignore it until sometime after midnight, when I got up and unplugged it and put the rice in the fridge. Then, in the morning, I shredded the beef from the roast, stirred it back in with the veggies, and then spooned a cup of it into a container over a cup of the rice, topped it with cooked green beans from the garden, and there was our lunches for the day. It was really, really good.