A Cooking Baker

I never leave with leftovers when I bring this.  It's easy to whip up quickly, especially if you have a chopper.    Marinated Veggie Salad 1 c. grape tomatoes, halved 1 each green, red and yellow bell pepper, diced 1 zucchini, quarted and sliced 1/4 c. red onion, thinly sliced and diced 1/4-1/2 c. Greek dressing (Italian, red wine vinaigrette, etc. work, too) 2 tbsp. chopped fresh basil 2 cloves garlic, minced 1/2 - 1 c. crumbled feta cheese Combine tomatoes, veggies and garlic in a bowl. Toss to combine.  Add basil and dressing, toss to coat.  Refrigerate at least 30 minutes, add cheese, toss to combine, and serve.

This one is kind of a classic. I cleaned it up a little bit - you can adjust things to your liking. Hashbrown Casserole 1 16 oz. package frozen hashbrown potatoes (shredded or cubed - I prefer shredded) 3/4 - 1 c. sour cream (light works fine, and you can use less - depends on how creamy you like it) 1  recipe cream soup base 1/4 c. unsalted butter, melted (you can use less or omit if you like) 1/2 medium onion, minced 1 c. shredded cheddar cheese (save a little to sprinkle on top) 1/2 tsp. ground black pepper 1/2 tsp. kosher salt Preheat oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick spray or butter. In a large bowl, combine ingredients, and stir to combine. Spread mixture in pan, and bake for about 30 minutes covered in foil, then uncover and cook about 15 minutes more or until hashbrowns are cooked, cheese is melted, and top begins to brown.  To freeze: Pr epare ingredients as above, spread in prepared foil pan, cover tightly with foil, and freeze.  Thaw in