Zucchini Stuffing Casserole

1/4 c. Butter
2 Carrots, grated
1 large Onion, chopped
2 1/2 c. stuffing mix
1 can Cream of Mushroom Soup
1/2 c. Sour Cream
4 medium zucchini, sliced in 1/3 inch thick pieces
2 Tbsp. melted butter

Preheat oven to 350 degrees. In melted butter, saute carrots and onion until tender. Stir in 2 cups stuffing mix, soup, and sour cream. Remove from heat. Cook zucchini in a little boiling water a couple of minutes, just until barely tender. Add to vegetable mixture. Pour into buttered casserole dish. Mix remaining 1/2 cup stuffing mix with 2 tablespoons melted butter and sprinkle on top. Bake 30 minutes. Serves 6-8.

Smoothies

1 cup Dole kiwi strawberry juice
1 cup plain yogurt
1/2 cup frozen blueberries
1 1/2 cups frozen strawberries
1 ripen banana'
2-3 tbsp protein powder
Throw it all in the blender! Yum!!

Great for Breakfast....My kids love it before school, and its actually really yummy after you exercise in the morning!
You can use any kind of juice or fruit, what ever makes your taste buds happy!

EASY (AND HEALTHY!) RATATOUILLE

1-2 Squash
1 Med. Onion
1 Red Bell Pepper
1-2 Zucchini
1/4 Cup Kraft Special Collection Sun-Dried Tomato Dressing/Marinade
1 Can (16 oz) diced tomatoes, undrained
2 TBL Parm Cheese, Shredded
1/2 Cup Mozzarella Cheese, shredded

Preheat oven to 350F. Slice veggies into chunks. Saute veggies in Dressing until tender. Add tomatoes and cook approx. 15 min. allowing some liquid to evaporate. Top with parm and Mozz cheese and bake for 15 min at 350*. I serve this with baked/grilled chicken and cous cous, pasta, or potatoes. It's good plain too!

One of my family's favorite meals!
90 calories per serving!