Marie Sharon's Mango Chicken

1 T vegetable oil

4 boneless chicken breast halves, cut crosswise to 1/2 inch

½ t salt

¼ t pepper

1 - 10 oz. bottle mango chutney

1 t mustard

1 T corn starch

½ cup mango orange juice, frozen

1 - 8 oz. package frozen green beans, heated as directed

Almonds, sliced

1 fresh mango peeled and sliced

Heat oil in large frying pan. Season chicken and sauté until cooked thoroughly. Remove from pan. Add chutney and mustard to skillet, then stir corn starch into juice and add to mustard/chutney. Simmer two minutes. Add chicken and beans. Top with almonds and mango. Serve with white rice. (Marie doubled the recipe to serve 8 people, but was short on chutney, so she added ¼ cup mango peach salsa.)

Contributed by JoLyn Day

Homemade Macaroni and Cheese with Zucchini in Italian Tomato Sauce

This is one our family favorites! It is my 2 year olds absolute favorite dish! Last time we ate this he had three helpings of the zucchini!

For the Macaroni:

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon ground black pepper

1 can (12 fl. oz.)

1 cup water

2 tablespoons butter or margarine

2 cups (8 oz.) shredded sharp cheddar cheese, divided

Preheat oven to 375° F. Grease 2-quart casserole dish.

Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.

Bake for 20 to 25 minutes or until cheese is melted and light brown.

For the Zucchini:

2 Medium zucchini, sliced

about 16 oz. tomato sauce

1/2 T. dry Italian salad dressing mix(I use Good Seasons)

Stir the Italian seasoning into the tomato sauce. Use more or less depending on how spicy you want it. Gently boil the zucchini and the sauce mixture in a sauce pan over med-low heat until zucchini is tender.

*This recipe is really easy to just eyeball how much sauce you need, depending on how much zucchini you have. Be careful with how much seasoning mix you use. It can get spicy really easily.

You can also just buy this in the canned veggies aisle in the grocery store, but we like this way better.

Contributed by Danielle Lauridsen