• 3 cups sliced carrots
• 3 small zucchini, sliced
• 12 cherry tomatoes, peeled
• 1 1/2 cups milk
• 2 Tbs cornstarch
• 1 cup shredded cheddar cheese, divided
• 2 Tbs butter
• 1 Tsp sale
• Dash cayenne pepper
• 1/2 cup slivered almonds
• 4 Tbs chopped fresh parsley

Preheat oven to 375°F.

Cook carrots in boiling salted water for about 5 minutes.

Layer zucchini, carrots, and tomatoes in a 12 x 8 x 2-inch baking dish.  In a saucepan over medium-low, stir cornstarch into the milk.  Add 1/2 cup cheese, butter, salt, and cayenne.  Cook until smooth and thickened.  Pour over vegetables.  Sprinkle with remaining cheese, almonds, and parsley.  Bake for 30 minutes.  Serve and enjoy!

Tip: This goes great with crusty bread!

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2 Tbsp light mayonnaise
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
1/2 pound carrots, grated (about 2 cups)
1 cup frozen corn kernals, thawed and drained
1/2 cup golden raisins
5 Tbsp chopped fresh parsley
Salt and pepper

1. In a small bowl, whisk together the mayonnaise, oil, and lemon juice.

2. In a large bowl, combine all other ingredients, except salt and pepper. Top with the dressing and season with salt an pepper. Serve immediately or pop in the refrigerator until ready to serve.

TIPS: It goes great with whatever you may be putting on the grill, so fire it up and enjoy!

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2 cups baby carrots
1 cup frozen peas
2 tablespoons orange marmalade
1/4 teaspoon salt
Pepper, to taste

1. In 2-quart saucepan, heat 1 cup water to boiling and add carrots. Reduce heat to low; cover and cook for about 10 minutes, or until carrots are tender, adding peas midway through cooking. Drain and return to pan.

2. Stir in marmalade, salt and a dash of pepper. Place over medium heat, stirring constantly, until marmalade is melted and vegetables are glazed.

TIPS: This serves as a great side to chicken, turkey, or pork.

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2 teaspoons extra virgin olive oil
4 boneless skinless chicken breasts (about 1 lb)
1/2 cup apple juice
2 cups baby carrots
2 tablespoons honey mustard
3 tablespoons honey-roasted peanuts, coarsely chopped

1. In 10-inch skillet, heat oil over medium-high heat. Add chicken, seasoned with salt and pepper, cooking 5-8 minutes. Turn once and ensure that chicken is browned on both sides.

2. Add apple juice. Reduce heat to medium; cover and cook 5 minutes. Add carrots; cover and cook for another 5-10 minutes, until chicken is tender and cooked thoroughly. Carrots should be slightly crisp still.

3. Remove chicken and carrots from skillet with slotted spoon, leaving liquid in skillet. Place chicken and carrots on covered platter to keep them warm. Add the honey mustard to the skillet and stir. Spoon over chicken and carrots then sprinkle peanuts over top. Serve immediately with your favorite pasta or rice.

Search terms for this recipe:

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2 cans (10 3/4 oz each) Condensed Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 Tbsp Dijon-style mustard
1 1/2 tsp garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves
Hot cooked egg noodles
Chopped fresh parsley for garnish

1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat with the soup mixture.

2. Cover and cook on LOW for 7-8 hours (or on HIGH for 4-5 hours), or until the chicken is cooked through. Serve with noodles and sprinkle parsley.

Tips: Over time, food cooked in a slow cooker will lose some of their color. The fresh parsley for garnish will help to bring the dish back to life with its bright green color!

Search terms for this recipe:

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Ingredients
4 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 cups grated carrots
2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup chopped nuts
3/4 cup chopped raisins

Directions
Start by beating the eggs and mixing the sugar, oil grated carrots and vanilla. Mix in the flour, baking powder, salt and spices then gradually add the carrot mixture and beat it to blend. Fold in the chopped nuts and raisins. Bake in a greased pan at 375°F for about an hour. Frost with cream cheese frosting or glaze.

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