“I made this yesterday and it was just excellent! I’m so tired of the brown colored zucchini bread thats loaded with cinammon, nutmeg, etc. that everone makes. this reminded me of the lemon poundcake that starbucks serves, only with added poppy seed. so good!” – Snibb
“THIS RECIPE WAS SO GREAT! I MADE IT WITH YOUR ALFREDO SAUCE RECIPE FROM THE LINK ABOVE AND IT WAS REALLY TASTY! I MADE THE ALFREDO SAUCE WITH ALMOND MILK INSTEAD OF REGULAR MILK AND IT NEVER FULLY THICKENED UP BUT IT WAS OK SINCE IT WAS MIXED WITH THE CHICKEN! I ALSO ADDED A FEW MINCED UP MUSHROOMS JUST FOR SOME EXTRA SECRET VEGETABLE. AT THE END I DECIDED TO BROIL IT FOR A COUPLE OF MINUTES TO GET THE MOZZARELLA A LITTLE CRISPY. SUCH GREAT RECIPE AND DIDN’T MAKE ME MISS ALL THE CARBS! I WILL FOR SURE BE MAKING THIS AGAIN!” – RENUKA
Grilled Balsamic Chicken and Veggie Kabobs are great for those lazy summer evenings when you don’t want to work too hard to enjoy a delicious dinner. Made with simple pantry staples, yet oh-so-tasty, these kabobs are finished with a balsamic reduction, salt and pepper, and herbs.
“I made this today and it was a hit! My first time making zucchini bread and it came out perfect with this recipe!! My husband and daughter couldn’t get enough of it! Thank you for this wonderful recipe” – Tracey