Ingredients:
  ● 1 large onion ; diced
  ● 2 cloves garlic ; pressed or chopped
  ● 1/2 stick butter
  ● 2 packages of frozen spinach ; (10 oz each)
  ● 1 can artichoke hearts
  ● 1 1/2 cups heavy whipping cream
  ● 1 block cream cheese ; (8 oz)
  ● 8 oz. mozzarella cheese
  ● 8 oz. Monterey jack cheese
  ● 4 oz. Swiss cheese
  ● 4 oz. Parmesan cheese
  ● salt ; & pepper


Directions:
Saute onion and garlic in butter over medium-low heat until onion begins to carmelize/brown.  Defrost spinach and drain any excess water.  Place spinach in large mixing bowl.  Add browned onions/garlic to spinach.  Chop artichokes into small pieces and add to bowl.  Fold in heavy whipping cream.  Next mix in cream cheese (I pop my cream cheese in the microwave for about 45 seconds to soften it) and mozzerella, Monterey jack and swiss cheeses.  Season with salt and pepper.  Pour this mixture into a casserole dish.  Sprinkle parmesan cheese over the top.  Cover with foil and bake at 450 for about 30 minutes.  Remove foil and bake another 10 minutes until cheese on top is brown and bubbly.


Serve with tortilla chips, bagel chips or slices of French Bread.

Ingredients:
● 1/2 c. Italian-seasoned breadcrumbs
● 3 Tbsp. grated Parmesan
● 1/4 tsp. pepper
● 3 c. thinly sliced zucchini ; (about 1 lb.)
● 2 egg whites ; lightly beaten
● cooking ; spray


Directions:
Preheat oven to 450 degrees. Combine breadcrumbs,Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture.Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15min. Turn zucchini over; bake an additional 10-15 min. or until outside is crispy and browned.


***Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.