1  1/2 C  shredded Mexican 4-cheese blend (16 oz)

1 small zucchini, shredded (3/4 C)

1/4 C chopped fresh cilantro

8 corn tortillas (5 or 6 inches in diameter)

1/3 C soft cream cheese with roasted garlic

1 jar (16 oz) green salsa (salsa Verde) (2 C)

1 medium avocado, diced

4 medium green onions, sliced (1/4 C)

Heat over to 350. Spray rectangular baking dish, 11 x 7 x 1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro. Spread each tortilla with about 2 tsp cream cheese. Spoon about 1/3 C shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas. Cover and bake about 25 minutes or until hot. Top with avocado and onions. 4 Servings.

Enjoy!

1 envelope (1.8 oz) white sauce mix

2 C milk

1 1/2 C shredded sharp Cheddar cheese (6 oz)

1 bag (16 oz) frozen broccoli; green beans, pearl onions & red peppers

1/2 tsp garlic salt

12 frozen multigrain waffles

1/3 C slivered almonds, toasted

Prepare white sauce mix as directed on package, using 2 C milk. Remove from heat; stir in cheese until melted; cover to keep warm. While sauce is heating, cook vegetables as directed on package; drain. Sprinkle with garlic salt. Prepare waffles as directed on package. For each serving, place waffles on each plate. Top with vegetables; spoon cheese sauce over vegetables. sprinkle with almonds. 6 Servings.

Enjoy!

1 can (4 oz) mushroom pieces and stems, drained

2/3 C chopped onion

1/3 C grated Parmesan cheese

1  1/2 C milk

3 eggs

3/4 C Bisquick baking mix

1/2 C pizza sauce

1/4 C grated Parmesan cheese

1/3 C chopped onion

1/2 C chopped bell pepper

1-1  1/2 C shredded Mozzarella cheese (4-6 oz)

Heat oven to 425. Grease pie plate, 10 x 1 1/2 inches. Sprinkle mushrooms, 2/3 C onion and 1/3 C Parmesan cheese in pie plate. Beat milk, eggs and baking mix 15 seconds in a blender on high or 1 minute with a wire whisk or hand beater or until smooth. Pour over vegetable mixture in pie plate. Bake 20 minutes. Spread pizza sauce over top. Top with remaining ingredients. Bake 15-20 minutes or until cheese is light brown. Let stand 5 minutes before cutting. 6-8 Servings.

Enjoy!

4 C frozen southwestern-style hash brown potatoes

1 can (15 oz) black beans, rinsed and drained

1 C frozen whole kernel corn

1 C frozen stir-fry bell peppers and onions ((from 16 oz bag)

2 C shredded Colby Monterey jack cheese (8 oz)

2 T chopped fresh cilantro

8 eggs

1  1/4 C milk

1/2 tsp salt

1/4 tsp ground red pepper (cayenne)

Spray rectangular baking dish, 11 x 7 x 1  1/2 inches, with cooking spray. Mix potatoes, beans, corn and stir-fry peppers and onions in baking dish. Sprinkle with cheese and cilantro. Beat eggs, milk, salt and red pepper until well blended. Pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 23 hours. Heat oven to 350. Bake uncovered 55 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. 6-8 Servings.

Enjoy!

1 pkg (16 oz) spaghetti

2 C cooked white rice

1/2 C quick-cooking oats

1 medium onion, chopped (1/2 C)

1/4 C dry bread crumbs

1/4 C milk

1 T chopped fresh or 1 tsp dried basil leaves

2 tsp chopped fresh or 1/2 tsp dried oregano leaves

1/4 tsp ground red pepper (cayenne)

1 egg, beaten

1/2 C wheat germ

1 T vegetable oil

2 C spaghetti sauce

shredded Parmesan cheese if desired

Cook and drain spaghetti as directed on package. Mix rice, oats, onions, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll in wheat germ. Heat oil in 10 inch skillet over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown. Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with Parmesan cheese. 6 Servings.

Enjoy!

2 tsp olive oil

8 oz green beans, cut into 1  1/2-inch pieces

1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 C)

3 roma tomatoes, cut into 1/2-inch pieces (1 C)

1/2 tsp salt

16 oz frozen cheese-filled ravioli 

1/2 C sour cream

3 T basil pesto

2 tsp grated lemon peel 

Fresh basil leaves if desired

Shredded lemon peel, if desired

Heat oil in 12-inch nonstick skillet over medium-high heat. Cook green beans and bell peppers in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes. While vegetables are cooking, prepare ravioli as directed on package. Mix sour cream, pesto and grated lemon peel in small bowl. Toss hot cooked ravioli with vegetable mixture and sour cream mixture. Garnish with basil leaves and lemon peel. 4 serving.

Enjoy!

2 medium potatoes, cubed (2 C)

1 medium onion, chopped (1/2 C)

1 small yellow bell pepper, chopped (1/2 C)

1 T chili powder

1 tsp ground cumin

1 can (28 0z) wholes tomatoes, drained

1 can (15-16 oz) garbanzo beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (8  oz) tomato sauce

1 medium zucchini, cubed (1 C)

Heat all ingredients except zucchini to boiling in 4-quart Dutch oven, breaking up tomatoes and stirring occasionally; reduce heat. Cover and simmer 13 minutes. Stir in zucchini. cover and simmer 5-7 minutes longer or until zucchini is tender. 4 Servings.

Enjoy!

3/4 C water

1/4 C creamy peanut butter

2 T sugar

3 T soy sauce

2 T cider vinegar

2 tsp cornstarch

1  1/2 T grated ginerroot8 medium green onions, sliced (1/2 C)

1 bag (16 oz) fresh (refrigerated) stir-fry vegetables

1 bag (8 oz) fresh bean sprouts (or 1 can bean sprouts, rinsed and drained)

1 can sliced water chestnuts, drained

6 C chow mein noodles

Dry-roasted peanuts, if desired

Mix water, peanut butter, sugar, soy sauce, vinegar, cornstarch, gingerroot and onions; set aside. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. cook stir-fry vegetables in Dutch oven 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes. Stir in peanut butter mixture. Cover and cook about 5 minutes or until sauce is thickened. Sever vegetable mixture over noodles. sprinkle with peanuts. 6 Servings. 

Enjoy!

6 eggs

1/3 C milk

1 T margarine or butter

1 medium bell pepper, cut into 1/4-inch strips

1 medium onion, thinly sliced

1 T fajita seasoning mix

4 flour tortillas (8-10 inches in diameter)

1/2 C salsa

Beat eggs and milk with fork; set aside. Melt margarine in 12-inch skillet over medium-high heat. cook bell pepper, onion and seasoning mix in margarine about 4 minutes, stirring occasionally, until vegetables are tender. Remove vegetables from skillet; keep warm. Reduce heat to medium; pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. cook 3-4 minutes or until eggs are thickened but still moist. Spoon one-fourth of the egg mixture onto center of each tortilla; top with vegetables. Fold right and left sides of tortilla over mixture, overlapping. Top each fajita with 2 T salsa. 4 Serving.

Enjoy!