Blessings

8 c. chopped, seeded, peeled zucchini (about 3 lbs.) 

2/3 c. lemon juice 

1 c. sugar 

1 tsp. cinnamon 

1/2 tsp. nutmeg 

Crust: 

4 c. flour 

2 c. sugar 

1 1/2 c. cold butter 

1 tsp. cinnamon 

In a large saucepan over medium-low heat, cook an stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon, and nutmeg; simmer one minute. Remove from heat and set aside. For crust, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup of crust mixture into zucchini mixture. Press half of remaining crust mixture into a greased 9x13-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375º for 35-40 minutes or until golden and bubbly.

Makes 8 servings 

2 cans (14½ ounces each) fat-free chicken broth 

2 cups water 

1 onion chopped 

2 cans (14½ ounces each) diced tomatoes 

1 can (10 ounces) Rotel tomatoes 

1 jar (16 ounces) mild salsa 

1 teaspoon garlic powder 

1 tablespoon ground cumin (may add more if desired)

 2-3 boneless, skinless chicken breasts, cooked and chopped 

2 cans (10¾ ounces each) low-fat cream of chicken soup

 1 zucchini, diced 

2 yellow squash, diced 

1 small bunch cilantro, chopped, optional 

Grated Monterey Jack cheese and crisp tortilla strips for garnish, optional (see note) 

1. In a Dutch oven, bring chicken broth and water to a boil. Add chopped onion and cook until onion is tender, about 5 minutes. 

2. Stir in diced tomatoes, Rotel tomatoes, salsa, garlic powder, cumin, chicken and cream of chicken soup. Simmer 1 hour. 

3. Add zucchini, yellow squash and cilantro. Continue to simmer 10 minutes or until squash is tender. Top each serving with grated Monterey Jack cheese and tortilla strips, if desired. 

Note: To make your own tortilla strips: Cut 10 corn tortillas into ½-inch strips. Fry in a small amount of oil about 2 minutes. Drain on paper towels. (More)