Zucchini Squares

4 large eggs -- beaten until smooth
2 teaspoons chopped parsley
1/2 teaspoon dried Italian spice blend (I used Penzey's Tuscan Sunset)
1/2 teaspoon grey salt
1/2 teaspoon garlic powder
1/3 cup olive oil
1 cup biscuit mix (Bisquik Heart Smart)
4 cups zucchini -- grated and squeezed to remove excess moisture
1/2 cup cheddar cheese -- grated (or mozarella)
1/4 cup Parmesan cheese
Marinara sauce -- for dipping

To the eggs add, parsley, spice blend, salt, garlic powder, oil & biscuit mix.

Mix well.

Add remaining ingredients, stir until mixed.

Pour into a greased 9x13 pan.

Bake 350f oven for 40-45 minutes or until golden.

Cut into squares.

Serve warm or cool with marinara sauce for dunking in.

French Toast Sticks

8 to 10 slices thick-cut bread
1/4 cup butter, melted
4 eggs
1/3 cup sugar
2/3 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt

Preheat oven to 350ºF.

Cut the thick bread slices into thirds so you have 2 sticks per slice of bread.

Combine remaining ingredients in a mixing bowl, beat well to combine.

Dip bread sticks into the egg mixture one at a time, and place on a baking sheet that has been sprayed with cooking spray.

Bake in a 350º oven for about 30 minutes. Flip the sticks over halfway through baking time to crisp both sides.

**To freeze, allow to cool completely before wrapping well in a freezer bag. To reheat, pop in a 350 oven for about 8 minutes to refresh. Alternatively, they can be reheated in a microwave for a minute or two, but they will lose their crispness.

Mexican Stuffed Shells

12 large pasta shells -- cooked (12 to 18)
1 lb ground beef
3 tablespoons taco seasoning
1/2 cup water
1 onion -- chopped
1 1/2 cups salsa -- divided
1 cup grated cheese -- divided
28 ozs. tomato sauce
chili powder -- to taste
green onions -- for garnish

Brown ground beef and drain.

Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.

Mix together remaining salsa, tomato sauce,and chili powder.

Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.

Fill each shell with the ground beef mixture and place in pan.

Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.

Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).

If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Lime and Honey Marinade for Chicken

12 pieces of chicken (I used wings)
3 large limes -- juice and zest of
8 ounces liquid honey
1 tablespoon grated fresh ginger
1 garlic clove -- crushed (optional)

Combine lime juice, lime zest, honey, ginger, and garlic in a large ziploc bag.

Add chicken and combine well.

Squeeze out as much air as possible and freeze.

Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts.

Transfer chicken to a roasting pan and bake at 350 for 25-30 minutes (40-45 minutes for bone-in chicken), or until chicken is cooked through.

You can also cook this chicken on the BBQ/grill if desired.