2 pounds zucchini, shredded

1 1/2 cups Cheddar, shredded

1 can cream of chicken soup

2 cups sour cream

1/4 pound butter, melted

1/2 cup onion, diced

1 teaspoon salt

Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15

minutes. Use your hands to press all the liquid out you can.

Mix all ingredients. Place in a 9 x 13−inch baking dish and bake in a 350 degree oven for 45 minutes to

one hour.

Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat;

10 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol

2 pound monterey jack cheese

2 pound sharp cheddar cheese

2 pound hot pork sausage

1/2 cup bisquick mix

1 each egg

1 pk pork flavor shake ‘n bake

20 each whole jalapeno peppers

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake ‘n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.