Easy Creamy Broccoli Soup - Leftover Magic

Sometimes keeping all courses on track at the same time is a bit of a challenge. Last night I overcooked the broccoli just a tad, so it wasn't that lovely bright green any more. It still tasted good but I knew reheating it would only turn it to mush, so sometime in the middle of the night I decided to turn it into soup. It's easy, and yes, there are cans of food involved. That's okay, as a meal doesn't always have to be 100% from scratch.

Easy Creamy Broccoli Soup

1 c. cooked broccoli
1 10 oz can cream of chicken soup
1 4 oz can mushrooms
1 can full of milk
1/2 cup each pepper jack cheese and sharp cheddar cheese
3 green onions, chopped
salt and pepper to taste

In a medium saucepan or pot combine the broccoli, soup, and milk. Mash the broccoli to get rid of the big chunks. Place on burner set to medium low and heat. Add mushrooms, liquid and all, and then add the cheeses. Melt cheeses, stirring occasionally. Season to taste, serve sprinkled with green onion. 4 servings

Fresh Tomato Zucchini Salad

Okay, with new air card connected I'm ready to rock and roll again! Finally we have a connection that doesn't seem like dial up! Lucky me, we had some zucchini, well a lot of zucchini, so I took some with me to Oregon last week. My next door neighbor brought over a bag of tomatoes and assured me that's all he will be growing after his run in with the local gendarmes, and then a sweet lady down the road gave me a tour of her house and garden after I inquired about their fence, and she shared a giant white onion with me, yay!
I was invited to a sweet friend's house for dinner that night. She was serving a lamb roast and baked yams, oh my! I offered to bring the salad, so I chunked up a whole zucchini after slicing the seeds out. I added some chopped onion, about 3/4 of a cup, and two whole tomatoes chopped. I drizzled it all with a dressing made of 1/3 c. vinegar, 2 T. water, 2 T. italian seasoning, 2 t. seasoning salt and 12 T. each of olive and canola oil. Add coarse ground pepper to taste. It was a nice light salad that complimented the roast and yams perfectly! Marvel and Bob loved the salad so much they ate all of it! We did have one other guest so this served 4 very generously. I think I would like to try purple onion the next time for a nice color contrast.
Here's a break down of the recipe.

Fresh Tomato Zucchini Salad
1 large zucchini, seeded and cubed
two large tomatoes, chopped
3/4 cup white or purple onion, chopped

Dressing
1/3 cup vinegar
2 T. water
2 T. italian seasoning
2 t. seasoning salt
2 T. each extra virgin olive and canola oil
coarse ground pepper to taste
Whisk all ingredients together and pour over salad. Stir gently to coat