HOMESTYLE ZUCCHINI WITH TOMATOES

2 t Oil

1 med clove garlic or 1/4 t garlic powder

3 med. zucchini, thinnly sliced (abt 4 1/2 cups)

1 - 14 oz can whole peeled tomatoes, drained and chopped (reserve liquid)

1 envelope Lipton Recipe Secrets Golden Onion or Onion soup mix

1/2 t Basin leaves

In large skillet, heat oil and cook garlic with zucchini over medium high heat, 3 minutes. Stir in tomatoes, then soup mix thouroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened.

I like to top with this with fresh grated parmesan cheese.

BROCCOLI - RICE CASSEROLE

2 c Cooked Rice

1 c cooked Broccoli

1 can Cream of Mushroom soup

1 sm can sliced mushrooms

2 T grated Parmesan cheese

1/2 c Shredded Cheddar Cheese

Salt and pepper to taste

Mix rice with soup, mushrooms and parmesan, in microwavable casserole dish. Fold in broccoli. Micorwave* on high for 6-8 minutes, or until thouroughly heated. Stirring occasionally. Top with grated cheddar. Microwave for an additional 30 seconds or until cheese is melted. Serves 4.

*Can be baked at 350 for 25-30 minutes.