Zucchini Bread- This recipe is a keeper! I made half the batter in a loaf pan (baked 60 minutes) and the other half into muffins (baked 25 minutes). I also removed the skin on the zucchini so my kids wouldn't see the green, hidden veggies for the win!
Buffalo Chicken Egg Rolls: These were really fun to make with leftover chicken breast. After I baked them, I packaged them and put them right in the freezer for my next dinner party. I did sneak one and thought they were creamy and spicy at the same time!