Angel Hair Pasta with Eggplant-Tomato Sauce 8 oz.

uncooked angel hair pasta, cooked and drained 1 med red bell pepper, cut into 1-inch chunks Salt and pepper to taste 1 can diced tomatoes 1 Tbsp dried basil (or 2 T fresh, minced) 3-4 oz reduced-fat feta cheese, crumbled

1 med raw eggplant, sliced into 1-inch cubes 4 t Olive oil (preferably in a spray bottle) 1 garlic clove, minced 1/4 tsp red pepper flakes 1/2 cup fat-free chicken broth

Preheat oven to 425F. Chop the eggplant (skin on) and red pepper, and put em in a large bowl. If you have an olive oil spray bottle, coat the top of the vegetables and sprinkle with a little salt and pepper. Stir well (but gently). Do this three times, being careful not to oversalt. (If you dont have a spray bottle, slowly drizzle a teaspoon of olive oil on top of the veggies. Then, follow the aforementioned directions.) Line a baking sheet with aluminum foil. (If you like, coat it with cooking spray. This isnt necessary, but will make vegetable removal a little easier.) Place eggplant and pepper on sheet and roast for 20-25 minutes, or until they start to brown. Remove from oven and set aside. Grab a big saucepan. Coat with 1 teaspoon of olive oil and heat on medium-low. Add garlic and saut for 1 minute. Add tomatoes and cook for 3 minutes, until heated through. Add roasted veggies, red pepper flakes, basil, broth, and salt and pepper to taste. Turn heat up to medium-high. Cook a few minutes until broth is reduced, and the mixture becomes a little saucy. Turn off the burner. Add the pasta and stir lots. Add the feta and mix thoroughly, until the pasta is coated with it. If this is done while the pasta is still warm, youll get a lot of feta in each bite. Serve NOW. Antipasto Potato Bake 2 14 1/2 ounce cans sliced potatoes , drained 2 14 ounce cans water-packed artichoke hearts -- rinsed and drained 2 7 ounce jars roasted sweet red peppers drained 1 3.8 ounce can sliced ripe olives, drained 1/2 cup seasoned bread crumbs 1/3 cup olive oil 1 tablespoon butter, melted 1/4 cup grated parm 1 1/2 teaspoons minced garlic

In a large bowl, combine the potatoes, artichokes, peppers, olives, Parmesan cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. Baking dish. Toss bread crumbs and butter. Sprinkle over the top. Bake, uncovered, at 375 for 20-25 minutes or until lightly browned. Yield: 10 servings. Artichoke Bites: 1 Onion, finely chopped 3 garlic cloves, crushed 2 (6 1/2 oz) jars of marinated artichokes, drained and chopped 1 tablespoon olive oil 6 eggs, beaten 1 cup cheddar cheese, shredded 1 cup mozzarella cheese, shredded 1 cup parmesan cheese, grated 2 teaspoons italian seasoning 1/4 teaspoon pepper 1/4 cup fresh parsley, chopped 1/4 teaspoon hot pepper sauce 1/4 teaspoon worcestershire sauce 1/4 cup italian seasoned breadcrumbs Preheat oven to 325 degrees. Saute onion and garlic in a skillet with the oil until tender. Set aside. Combine artichokes, eggs, cheeses, seasonings and sauces in a large bowl. Mix well. Stir in onion and bread crumbs. Grease a mini muffin pan and fill with the artichoke mixture. Bake for about 15-20 minutes or until firm and lightly golden. Artichoke Hummus

1 can cannellini beans, drained and rinsed 2 Tbsp lemon juice 2 Tbsp olive oil

1 can/jar of artichoke hearts, drained 1/2 tsp dried rosemary kosher salt (add to taste)

In a food processor, blend beans, artichoke hearts, lemon juice, rosemary, and olive oil together until smooth. Add kosher salt to taste, blending well after each addition of salt. Garnish with sweet paprika, if desired, and serve with lots of fresh-cut veggies! Artichoke Lasagna 6 whole wheat lasagna noodles 4 ounces fat-free feta cheese bunch of fresh oregano, chopped fine 1 cup fat-free half and half 1 cup fat-free ricotta cheese zest of one lemon 1 (14.5 ounce) can artichoke hearts, drained and chopped 1/2 cup light mozzarella cheese

Spray an 8" x 8" pan with cooking spray. Combine the ricotta, feta, lemon zest, and oregano to make the filling for the lasagna. Assemble the casserole as follows: Put 2 - 3 tablespoons of half & half in the bottom of the pan and swirl it around so it covers the bottom. Break 2 lasagna noodles so they fit, and place them in the bottom of the pan. You do not need to cook the noodles beforehand. Drizzle another 2 tablespoons of half & half on top of the layer of dry noodles, then spread half of the cheese filling on top of the noodles. Then add half of the chopped artichokes and another 2 tablespoons of half & half. Add another layer of dry noodles, more half & half, the rest of the cheese mixture, the rest of the artichokes, more half & half, then cover with the last 2 dry noodles. Pour the rest of the half & half over the noodles and sprinkle the mozzarella cheese on top of that. Cover the pan with aluminum foil and place in the refrigerator for several hours or overnight so that the noodles soften. Before baking, press on the top of the casserole with a fork to make sure that there is a sufficient layer of half and half on top to keep the noodles moist. Bake covered at 350 degrees for about 45 minutes. Remove the foil and bake for another 10 to 15 minutes until the top is lightly browned. Let sit for 5 minutes before cutting. Asian Chicken & Rice Bake 3/4 cup uncooked regular long grain white rice 4 boneless skinless chicken breast halves 1 can [10 3/4 oz.] Campbell's Golden Mushroom Soup 3/4 cup water 2 Tbsp. soy sauce 2 Tbsp. cider vinegar 2 Tbsp. honey 1 tsp. garlic powder Paprika Spread rice in 2 qt. shallow baking dish. Top with chicken. Mix soup, water, soy, vinegar, honey and garlic powder. Pour over chicken. Sprinkle with paprika and cover. Bake at 375*F. 45 min. or until done. Aztec Quinoa Salad 1 cup quinoa 1 cup black beans (rinsed) 1 tomato (chopped) 1 jalapeno (chopped) 1 teaspoon chili powder 1 green onion (chopped) 2 cups water 1 cup corn kernels 2 tablespoons red onion (chopped) 1 teaspoon cumin 1 lime (juice) 1 handful cilantro (chopped)

Rise the quinoa well in warm water. Bring the water and quuinoa to a boil in a pan. Reduce heat, cover and simmer until it is tender, about 15 minutes. Pour the quinoa into a large bowl. Add everything else and mix. Baked Chicken and Veggies 4 chicken breasts 1 bag (1lb) frozen mixed veggies 1 can cream of chicken soup 3 cups rice, cooked

Preheat oven to 350. In glass baking pan, spread veggies on bottom of pan. Rinse chicken and place on top of Veggies. Salt and pepper chicken to taste. Pour soup over chicken and spread out. Cover and bake about 45 minutes or until chicken is done. Just before chicken is done, cook rice. Chicken can be marinated about 2 hours in Italian dressing. Baked Eggless Meatballs 2 lbs 90/10 ground turkey 2 tsp garlic powder 2 tsp onion powder 2 tsp dried parsley or oregano

Preheat oven to 350F. Mix all ingredients well and roll into golf sized balls. Place meatballs on nonstick baking sheet and bake for 20 minutes. After 20 minutes open oven and roll all the meatballs over so all will be browned evenly. Bake another 12 minutes. Insert meat thermometer and to ensure internal temperature is 160F and they are done! Place on paper towels to drain a little. Serve immediately or freeze for later! BAKED FRENCH TOAST 1 loaf challah, cut into appox. 1-inch cubes 6 eggs 1 cups half-and-half, heavy whipping cream, or milk (or some combination thereof) cup sugar 1 tsp. vanilla Grease the baking dish, then arrange the challah cubes on the bottom. Whisk together liquid ingredients, then pour over bread. Use your fingers or the back of a spoon to ensure that all of the cubes are soaked thoroughly. At this point, cover the whole thing and stick in the refrigerator for at least an hour or up to overnight. When youre ready to bake, heat the oven to 425. Bake for approximately 3545 minutes, or until golden brown. Bean Casserole - (4 Points) 15 ounces lentils, cooked 14 ounces Tomatoes -- (diced) (small) 1 teaspoon Oregano 1/2 cup low-fat cheddar cheese -- or mozzarella 15 ounces Canned kidney beans 1 teaspoon Garlic powder 1 teaspoon Basil 1 dash Salt & Pepper -- to taste

Drain liquid off the lentils, and mix with kidney beans (not drained) in a casserole dish. Drain about 2/3 the juice from the tomatoes, and add to the beans. It is important to do this, because it gets too "soupy" if there is too much liquid. Add cheese and seasoning. Bake in 350 oven for 30 to 45 minutes. until heated through) NOTE: you can alter the seasoning to whatever you want. Try curry or Mexican seasoning for a variation. Beanie Weanie 1 pack Hot dogs 1/4 c. Ketchup 2-3 cans of baked beans 2 tbs brown sugar

Cooked bacon crumbled (opt)

1/2-1 onion chopped

mix all in 1 1/2qt baking dish. Bake 350 for 1 hour. BEEF AND NOODLE CASSEROLE 1 1/2 lbs. ground beef 1 tbsp. butter or margarine 1 large onion, chopped 1 cup chopped green pepper 1 tbsp. Worcestershire sauce 1 pkg. (10 oz.) wide noodles, cooked and drained 2 cans (10 3/4 oz.) condensed cream of tomato soup, undiluted 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1 cup (4 oz.) shredded Cheddar cheese Preheat oven to 350 degrees F. Grease a 3-quart casserole dish. In a large skillet, brown beef. Remove beef and drain fat. In the same skillet melt butter over medium to high heat. Saute onion and pepper until tender. Add beef, Worcestershire sauce, noodles and soups; mix well. Spoon into the prepared casserole dish; top with cheese. Bake at 350 degrees for 45 minutes. Servings: 8 Beef Tips & Gravy 2 lb. cubed beef for stew, or round, or chuck roast cut into cubes 1 small onion, chopped 1/4 c. Worcestershire sauce 1 t. garlic powder 1 package (.75 oz.) dry brown gravy mix 3 T. vegetable oil 2 c. water 2 T. soy sauce 1 c. water

In a large nonstick skillet, heat oil over medium heat. Saut onion until soft. Add beef cubes and cook, stirring often, until meat is browned on all sides. Add 2 cups water, Worcestershire sauce, soy sauce, garlic powder, salt and pepper to beef. Bring to a boil; reduce heat, cover and simmer for 1-1/2 to 2 hours. Meanwhile, combine gravy mix package with 1 cup water. Mix thoroughly and stir into meat mixture. Simmer, stirring frequently until slightly thickened. Beefy Noodles Casserole lb lean ground beef, crumbled 1 (15oz) can Hormel chili no beans 2 tsp dry mustard 1 egg, beaten 1 onion, chopped 1 can diced tomatoes with green chilies, drained 1 cup cooked elbow macaroni 1 cup shredded mozz cheese, divided

Heat oven to 350. In large skillet, cook ground beef and onion til beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce heat and simmer 10 mins. Toss macaroni with egg and cup cheese. Add meat mix and stir well. Pour into 1 quart casserole. Top with cup cheese. Bake, uncovered, 35 to 40 mins or til bubbly. BULGUR PILAF WITH CHICKPEAS 2 tablespoons unsalted butter or margarine 1 large yellow onion minced 1 drained (15 1/2-ounce) can chickpeas Salt Freshly ground pepper 2 tablespoons olive oil 2 cups bulgur 3 cups vegetable stock 1/4 cup chopped cilantro

Heat the butter and olive oil in a large saucepan over moderately low heat until the butter melts. Add

the onion and cook until soft and sweet, about 15 minutes. Add the bulgur and cook, stirring often, for about 3 minutes. Add the chickpeas, stock and a pinch of salt. Raise heat to high and bring to a simmer. Cover and reduce heat to low. Cook 20 minutes. Remove the saucepan from the heat and let stand 10 to 15 minutes, covered. Stir in cilantro with a fork and add several grinds of pepper and more salt if needed. Cheese Grits Casserole 1 cup "Quick" grits 8 Tablespoons butter 1/2 cup milk 1/2 pound grated sharp Cheddar cheese 2 eggs, beaten

Cook grits according to instructions on box, salting lightly. Remove from heat. Stir in cheese, butter, eggs, and milk. Pour into a greased casserole. Bake 45 minutes (or until set) at 350. Chicken & Rice Bake 1 - 10 oz. can cream of mushroom soup 2 beef bouillon packets 1/2 tsp. parsley flakes 3/4 cup minute rice 1/2 cup skim milk 1 1/2 tsp. onion flakes 1/4 tsp. onioin powder 2 whole chicken breasts, halved

Mix first 6 ingredients together; set aside. Place rice in a 8" casserole. Arrange chicken on rice and spoon soup mixture over chicken. Mix rice with soup. Cover and bake at 350 for approx. 1 1/2 hours. CHICKEN & RICE STOVETOP CASSEROLE 1 teaspoon oil 1 onion -- chopped 3 14 oz. Cans canned tomatoes 1 cup brown rice 2 1/2 pounds skinless boneless chicken breast 1 teaspoon oregano Pinch salt Pepper -- to taste Saute onion until transparent in oil in bottom of large pot. Add tomatoes and liquid and uncooked rice. Add chicken. Tomato juice should cover the chicken, if not, add water to just cover. Cook covered on medium heat, then lower to low heat when it comes to a boil. Then add oregano, salt and pepper. Stir every 15 minutes to make sure rice doesn't stick on the bottom. Cook 40 to 50 minutes (lesser amount for boneless chicken.). Chicken and Spaghetti Frozen chicken breasts (4 large) 1 large can of spaghetti sauce parmasian cheese spaghetti noodles 1 large can of diced tomatoes bread crumbs grated cheddar cheese

I took a large baking dish and covered the bottom with a light coating of spaghetti sauce. I took the frozen chicken breasts and rinsed them off so that they were wet. I did not thaw them out. I took bread crumbs and put in about 2/3 cup of parmasian cheese in it. I coated the chicken on both sides and laid flat into the baking dish. I covered the chicken with the rest of the spaghetti sauce and the can of diced tomatoes. I baked the chicken for 2 hours on 350. When you check it, the tomatoes and sauce will cook down some and it makes a really nice rich sauce. At this point I boiled some spaghetti noodles and made up some corn. I took some grated cheddar cheese and put over top of the bubbling chicken. I turned the oven down to warm so that the cheese would just melt. I strained the noodles and dished it

out onto plates. The chicken came out really nice, tender and juicy. I used the tomato-cheese sauce to spread over the noodles. I think that this would work well too in a crock pot. Chicken and Spaghetti 1 pound spaghetti 1 6-ounce can tomato paste 1/2 teaspoon allspice 1/2 teaspoon paprika 1 chicken, cut into eighths (bone in, skin on) 1 8-ounce can tomato sauce 1/2 teaspoon cinnamon Kosher salt

Preheat oven to 400 degrees Place chicken on baking sheet and toss with olive oil, salt, and pepper. Roast for 35 45 minutes, until cooked. Then let cool and shred, cut, or leave whole. Save the chickeny oil and juice! While chicken is roasting, boil spaghetti in very salty water for one minute less than stated on the package. Drain the spaghetti. Place spaghetti in roasting pan and add the tomato sauce, tomato paste, spices, salt, and some pepper. Mix well. Now you have what we like to call And Spaghetti which is the BEST Friday afternoon snack ever. Add the chicken (pieces, shreds, whatever you decided) and the chicken juice and mix well. Cover and roast in a 350 degree oven for 1 hour, until the edges are crusty and the middle is soft. Chicken Italiano 1 lb boneless, skinless chicken thighs trimmed of fat Salt/pepper/Italian seasoning 1 jar TJs Tomato Basil Marinara Sauce 1/4 c Parmesan cheese

Preheat the oven to 350 degrees. Season the trimmed chicken and brown in a very hot pan. Place in a 88 baking dish and top with the jarred sauce. Bake in the oven for about an hour. CHICKEN NOODLE CASSEROLE 1 package egg noodles 2 cans French fried onions 1 can peas 2 boneless, skinless chicken breasts 2 cans cream of chicken soup 1 can carrots

Boil noodles with diced chicken breasts. When noodles are cooked combine noodles, soup, 1 can of onions, peas, and carrots and put in casserole dish. Top with remaining onions. Bake at 350 for 45 minutes to an hour. Chicken with a Kick 1 pkg (1 pound) boneless, skinless Chicken Breasts 1 16oz can Black Beans, lightly drained 1 cup Green Pepper, chopped 1 tbsp Chili Powder 1 16oz can Tomato Sauce 1 16oz can Fiesta (or sweet) Corn, drained 1 cup Onion, diced 1 tbsp Tabasco Pepper Sauce

Spray a casserole dish with Pam. Cut up the chicken into bite size pieces. Mix all the ingredients together well in the casserole dish. Preheat oven to 350 degrees. Cook for one hour. Chili Cheese Dinner Chili ingrengients: 1 can chili beans, undrained 1/2 pound ground beef 1 cup salsa 2T onion powder

1 can kidney beans, drained and rinsed 2 cans diced tomatoes, undrained 2 beef boullion cubes 2T chili powder

2t cumin 1T minced garlic

1t salt

Other Ingredients: 1 8oz. package of cream cheese, softened at room temperature tortilla or corn chips

1 8oz package of shredded cheddar

Heat oven to 375 degrees. In glass pie dish, evenly spead cream cheese. In medium sauce pan over medium heat, brown ground beef. Add other chili ingredients and bring to boil. Reduce to low, cover and simmer for 30 minutes (*****PLEASE NOTE that you are making more chili than you will need for this meal. You can freeze for another time) After 30 minutes, spoon 3 cups of chili into pie dish over cheese. Top with cheddar cheese. Bake at 375 for 20, or until cheese is melted and mixture is bubbly. Serve with chips. Chili Cheese Meatloaf 2 eggs, slightly beaten 1 pound very lean ground beef 1 cup quick-cooking oats 1/2 teaspoon ground cumin 1 cup shredded Cheddar cheese salsa for topping, optional 1 pound bulk pork sausage, spicy 1/4 cup chopped onion 2 teaspoons garlic salt 1/2 teaspoon ground coriander 1 cup chunky salsa cheese for topping, optional

Preheat oven to 350. With hands, gently combine all ingredients except topping options in a mixing bowl. Shape into a loaf and place in baking dish or loaf pan; bake for 1 to 1 1/2 hours, until cooked through. Chili Sauce Chicken 1 jar Chili Sauce 1 small can pineapple bits rice 4 boneless Chicken Breasts, whole or cut in chunks 1 small can mandarin oranges, drained

Empty one-half jar of Chili Sauce into a casserole dish. Add chicken breasts or chunks. Coat with remaining one-half jar of chili sauce. Add the juice from the can of pineapple bits. Bake at 350?F for 45 to 60 minutes until chicken is cooked. In the last 15 minutes of cooking, stir in pineapple bits and mandarin oranges. Serve over rice. Chinese Pork Chops 8 pork chops 1/4 cup chili sauce 1/4 teaspoon pepper 1/4 cup soy sauce 1 tablespoon honey

Arrange pork chops in baking dish. Combine remaining ingredients and pour over chops. Bake at 350 degrees for 45 minutes. Cola Chicken 4 skinless boneless chicken breasts 12 oz can diet cola 1 cup catsup

Put chicken in non-stick skillet. Pour catsup and diet cola over the top. Bring to boil. Cover, reduce

heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. Core Southwestern Chicken Soup 2 cans, or 1 large 32oz carton FF chicken broth 1 16oz can FF refried beans 1 15oz can black beans 2 tsp. LS Taco season 1-2 cans Rotel diced tomatoes w/ green chiles 1 C Frozen corn You can add more 8-10 oz. cooked shredded chicken (2 lrg. skinless/boneless brst.) Fresh Cilantro (optional) but man it adds an awesome flavor... Add all ingredients together and let simmer for at least an hour...Add Cilantro before serving (optional)...Serving sugestions: Dollup FF sour cream and/or a all Core ingredient guacamole...VERY Tasty!! The sour cream REALLY a yummy addition... Couscous Lasagna 1 cup whole wheat couscous 1-1/2 cups boiling vegetable stock 1/2 teaspoon salt 1 tablespoon olive oil 1 large onion, diced 3 garlic cloves, minced 1 28-ounce can diced Italian-style tomatoes, drained (reserve 1/3 cup juice) 1 teaspoon dried basil 5 cups finely chopped fresh spinach black pepper to taste 1 cup shredded light mozzarella cheese Preheat the oven to 375 degrees F. Spray a 9" x 13" pan with cooking spray. Combine couscous, boiling stock and salt in a large bowl and let stand for 5 minutes. Fluff with a fork. Saute onion and garlic in olive oil until the onion is translucent. Add the drained diced tomatoes and cook for about 10 minutes more. Stir the tomato/onion/garlic mixture into the couscous. Add the reserved tomato juice, basil, raw spinach, and pepper. Mix until well combined. Spread half the couscous mixture in the 9" x 13" pan. Sprinkle on the light mozzarella cheese, then top with the remaining half of the couscous. Cover the dish with foil, and bake at 375 degrees F for about 30 minutes, until hot and bubbly. Cream of Tomato Soup with Lentils 1 T olive oil 1 t ground turmeric 1 t chili powder 1 t salt 4 c water 3 14-oz cans chicken broth 1/3 c chopped fresh cilantro 2 c chopped onion 1 t ground cumin 1 t ground black pepper 4 garlic cloves, minced 1 pound of dried lentils 2 14-oz cans diced tomatoes 1 c heavy cream

Saute onions in oil over medium heat for five minutes until soft. Add turmeric through garlic and cook one more minute. Add water, lentils, broth and tomatoes and bring to a boil. Reduce heat and simmer 90 minutes or until lentils are soft and cooked through. Add chopped cilantro and simmer 10 more minutes. Add cream and serve garnished with cilantro sprigs. Crisp-wee Pita Chips (Makes 72 Chips) 3 6 inch Whole Wheat Pita 1 Tbsp Olive Oil 2 Tsp Garlic Powder 1/4 Cup Parmesan Cheese Preheat oven to 350 degrees. Cut the pitas in half and then into pie shaped pieces or strips (you can cut

them into any shape you want). Place the pita pieces on a cookie sheet and brush with olive oil. Sprinkle with garlic powder and parmesan cheese. Bake for 8-10 minutes or until they start to turn a golden color. Cool and serve. Crustless Tex-Mex Meatloaf Cheddar Pie 1 - 16 oz. jar fire roasted red peppers, drained and split 1 lb ground turkey 1 cup bread crumbs (I used garlic and herb seasoned) 1/3 cup flat leaf parsley 2 cups cheddar cheese 1 can black beans, drained and rinsed 2 eggs 3/4 tsp each salt and pepper

Preheat oven to 375. Spray 10 in. pie plate with cooking spray and line with red peppers. Scatter 1/2 cup cheese on top of the peppers. In large bowl, mix 1/2 cup cheese, ground turkey, 3/4 cup salsa, beans, bread crumbs, eggs, parsley, salt and pepper until just combined. Press into the pepper and cheese lined pie plate. Spread the remaining salsa over the top. Bake for 40 minutes. Scatter remaining 1 cup cheese on top and bake for 15 minutes longer. Let cool 10 minutes before slicing. Curried Garbanzo Beans 1 can of garbanzo beans, drained, with liquid reserved yellow onion, diced 1/8 t ground nutmeg 1/8 t granulated garlic 2 T cooking oil medium tomato, diced 1/8 t curry powder 1/8 t sea salt 1/8 t cayenne pepper

Heat the oil in a medium skillet over medium heat. Add the onions and saut until they begin to soften and become translucent. Add the beans and about half the reserved liquid, as well as the diced tomatoes and all the spices. Cook over medium low heat for about 10 minutes or so, allowing the garbanzos to soften and absorb the flavor. The sauce should thicken on its own during the cooking process. Serve over white rice, add some fresh cilantro if you like, and enjoy! Curried honey dijon roasted chicken 1/4 cup honey 1 tablespoon curry powder cayenne pepper to taste 1/4 cup Dijon mustard 2 tablespoons soy sauce 4 chicken thighs (with bone and skin)

Mix everything but the chicken in a bowl. Add the chicken, cover and marinate in the fridge for at least an hour. Place the chicken in a baking dish (reserving the marinade) and cover with foil. Bake in a 375F oven for 20 minutes. Remove the foil and brush on some of the marinade. Bake uncovered until the juices run clear, about 20-30 minutes, brushing with the marinade periodically. Easy Bake Chicken salt paprika 1 can cream of mushroom soup chopped parsley garlic salt 6 chicken breasts 1 cup heavy cream

Mix salt, garlic salt and paprika. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish. Dilute the soup with cream and pour over chicken; sprinkle with parsley. Bake uncovered at 350 degrees for 1 hour or until tender.

Easy Baked Chicken and Rice 1 can cream of chicken soup cup uncooked rice tsp pepper

1 cup water tsp paprika 2 chicken breasts

Preheat oven to 375. In a baking pan, mix the soup, water, rice, the paprika and pepper. Sprinkle the chicken with the other half of seasonings, then place on top of the rice. Cover tightly with foil. Bake 45-60 minutes. EASY BAKED SPAGHETTI CASSEROLE 1 package (16 ounces) angel hair pasta 1-1/2 pounds ground beef 1 jar (48 ounces) spaghetti sauce, your favorite variety 1 cup (8 ounces) sour cream 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 2 cups (8 ounces) shredded cheese - Mozzarella, Colby-Jack, Cheddar, or your favorite variety Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. Remove from the heat. Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350? for 55-65 minutes or until cheese is melted. TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each). VARIATION: Use a 9 by 13-inch pan make the whole recipe. EASY CHEESY POTATOES WITH KIELBASA 1 Package frozen hashbrown potatoes (cubes) 1/2 cup shredded parmesan cheese 1 can cream of potato soup 1 polish Kielbasa sausage sliced into "coins" 2 cups shredded cheddar cheese 1 cup sour cream 1/2 small onion, chopped Salt and pepper to taste

Mix all together and bake in a 350 oven for 1 hour or until potatoes are tender and top is lightly browned. Easy Chicken & Rice Casserole 1 chicken breast, cooked & shredded 1 can condensed cream of chicken soup 1 cup frozen broccoli 1 package chicken rice 2 cans of water (from the soup can) 1/2 cup frozen peas

Spray an 8x8 casserole baking dish with non-stick cooking spray. Place shredded chicken evenly in the bottom. If you are using broccoli and/or peas, evenly distribute them over the chicken. In large bowl, combine rice package (including seasoning packet if it's separate), soup and water. Mix well and pour over chicken. Bake at 350 degrees F for 45 minutes. Remove from oven, stir mixture and put back in oven for another 15 minutes. Remove and enjoy! Easy Cranberry Chicken 6 chicken breast halves 1 (8 oz) bottle Ranch-style salad dressing 1 (16 oz) can cranberry sauce 1/2 packet dry onion soup mix

Preheat oven to 350 degrees. Place chicken breasts in a lightly greased 13x9-inch baking dish. In a

medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken. Bake at 350 degrees for 1 hour. Easy Garlic Chicken 4 chicken breasts, boneless & skinless 1/2 stick melted butter 1/2 Tbsp garlic powder 1 cup dried bread crumbs 1/3 cup Parmesan cheese

Dip chicken in melted butter in which garlic powder has been added. Roll in crumbs in which cheese has been added. Bake 1 to 1 1/2 hours at 350. Easy Stuffed Pork Chops 4 bone-in thick pork chops Campbell's Golden Mushroom soup 1 box stuffing garlic powder 1/2 cup water

Heat oven to 375 degrees. Prepare stuffing mix according to box directions. Make a slit on the side of each pork chop to form a pocket. Season pork chops with salt, pepper, and garlic powder on both sides. Stuff each pork chop with the stuffing. Arrange pork chops in a large baking dish. Bake for 45 minutes flipping the pork chops half way through. In a bowl mix together the water and golden mushroom soup. Pour the soup over the top of the pork chops. Cook in the oven an additional 15-20 minutes. Eggplant Just peel an eggplant and dice it up into small chunks. Then put it in a pot along with a can of tomato sauce and a can of diced tomatoes. Italian seasoning, garlic powder and I added one packet of Splenda. Cook the whole thing on low with the pot covered for about an hour or until the tomatoes are clinging to the softened eggplant. Take a nice hard roll and warm it up...and put this 0 point stuff on it. Eggplant and Tomato Bake 3 large eggplants 2 onions, chopped 1 tablespoon olive oil 1 teaspoon dried oregano 1/4 cup water 2 (8 ounce) containers plain low-fat yogurt 1/4 cup wheat germ or whole wheat breadcrumbs 1 1/2 teaspoons salt 2 cloves garlic, crushed 1 teaspoon dried basil 1 (10.75 ounce) can tomato puree 1 pinch ground black pepper 2 tablespoons grated Parm

Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color. Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes. While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-aerosol cooking spray. Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce. Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheat germ or breadcrumbs over the top of the

casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown. Servings Per Recipe: 8 Calories: 147 Total Fat: 3.6g Dietary Fiber: 6.8g Eggplant and Tomato Casserole 1 medium eggplant, sliced into 1/4 inch rounds 1 small onion, halved and sliced 1/4 cup balsamic vinegar 1 cup dry bread crumbs for topping 3 tablespoons olive oil 4 medium tomatoes, sliced 2 tablespoons olive oil

Preheat the oven to 350. Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side. Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables. Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender. Eggplant Lasagna 3 medium/large eggplants, sliced in circles 1 jar (25.5 oz) pasta sauce divided 1.5 lbs ground chicken, cooked until browned (optional) 16 oz nonfat cottage cheese 2 cups part-skim, low-cholesterol mozzarella 2 tbs crushed, packed garlic basil, oregano, salt and pepper (or crushed red pepper flakes) to taste olive oil Preheat oven to 350 degrees F. Arrange sliced eggplant on large cookie sheets. Optional: For softer noodle like consistency, brush eggplant with olive oil. Salt and pepper eggplant. Cook eggplant 5 minutes on each side. Remove eggplant from oven. Take optional ground chicken, and place in a large bowl or skip if you aren't using meat. In a large bowl, mix cottage cheese, mozzarella, garlic, salt/pepper to taste. In a greased 9x13 dish, plop a small amount of sauce to lightly coat the bottom of the dish. Add the rest of the sauce to the cheese mixture, reserving about 2 tsb to dot top on lasagna. Layering Process: Layer eggplant slices over the bottom, slightly overlapping to crate the bottom "noodle." Top lightly with cheese or cheese/meat mixture, spreading evenly. Sprinkle mixture with basil and oregano to taste. Repeat layering process until you run out of filling and eggplant. This will most likely occur after about 3 layers. Top the last layer with any remaining filling (I had a bit more filling then eggplant), very lightly sprinkle with a bit of mozzarella, and dot with sauce. Place covered lasagna in the oven at 350 F for 30 minutes. Lower temperature to 325 F for another 30 minutes. Uncover lasagna and cook for 5-15 more minutes depending on how hot your oven gets or how wet your lasagna is. Eggplant Lasagna 1 medium-to large eggplant (or 2 small ones) 1 jar spaghetti sauce 1 cup (8 oz) cream cheese 1 cup (8 oz) ricotta or cottage cheese 2 cups mozzarella, divided 1 egg (or 2 if using cottage cheese instead of ricotta) Garlic powder to taste Oregano to taste Begin by preheating oven to 350 degrees. Peel eggplant, chopping off ends. Using a sharp knife, cut the eggplant into the thinnest slices you can manage (1/4 inch thick is pretty standard). It's okay if some of the slices tear or are small because you'll find spots in the layers where they'll fit in perfectly. Place a wire cookie cooking rack over a cookie sheet and arrange the eggplant slices on the cookie sheet so

most of every slice is exposed. It's okay if there's a little overlap, though. Sprinkle the slices liberally with salt. This will help soak up any bitterness and leech it out of there. Pop the tray of eggplant in the oven for about 5-7 minutes and remove again. Meanwhile, prepare sauce by heating a jar of sauce. In a medium bowl, combine cream cheese, ricotta or cottage cheese, and half of the shredded mozzarella cheese (1 cup). Add garlic powder to taste and oregano if desired. Crack an egg (or two) into the mixture and blend all ingredients until uniformly smooth. Set aside. Spoon a small amount of tomato sauce into the bottom of a 9x13 glass baking dish. Lay the first layer of eggplant slices over the sauce. Spoon tomato sauce evenly over the eggplant layer and then spread a thick layer of cheese mixture over the sauce. Arrange a second eggplant layer over the cheese and spoon remaining tomato sauce over the top. Sprinkle about 1 cup shredded mozzarella on top of the whole thing, cover it with foil, and it's ready for the oven. Bake approximately one hour or until cheese is golden and bubbly. A good trick I use to keep the cheese from sticking to the aluminum foil is to spray the underside of the foil with a good shot of nonstick cooking spray before I cover the dish. Remove from oven and allow 10-15 minutes to cool. Eggplant Neapolitan 1 large or 2 small eggplant, peeled and thinly sliced 4 large tomatoes, sliced 2 onions, sliced tsp mixed dried herbs Ground black pepper 1 clove garlic, crushed 1 cup tomato juice or puree Layer vegs in deep casserole. Sprinkle with herbs, pepper and garlic and pour tomato juice or puree over. Bake uncovered for 45 mins. Eggplant Parmesan Casserole 1 large firm eggplant salt and pepper 1 tablespoons cornstarch 4 oz cream cheese, softened cup parmesan cheese 1 cup spaghetti sauce, homemade or purchased cup olive oil 1 cup cold milk 2 tablespoons butter cup ricotta cheese 2 large eggs

Preheat oven to 425F. Peel eggplant and slice into " rounds. Place eggplant slices in a single layer on a lightly greased baking sheet. Brush with the olive oil. Turn slices over and brush with remaining olive oil. Roast egglplant in preheated oven for 15 min. Turns slices over and roast an additional 5 minutes. When eggplant is done reduce oven temperature to 350F. While eggplant is roasting prepare cheese topping. Combine milk with cornstarch in a medium saucepan and mix until cornstarch is dissolved and mixture is smooth. Add butter to pan and cook over medium heat until thickened. Stir in cream cheese, ricotta and parmesan. Continue cooking until cheeses have melted and mixture is smooth. Remove from heat. In a medium bowl, lightly beat the eggs. Stir of the cheese sauce into the beaten eggs. Mix until smooth. Add remaining cheese sauce and combine well. Spread cup of spaghetti sauce in bottom of 8" X 8" pan or flat bottomed 2 quart casserole dish. Place of the eggplant slices in a single layer over sauce. Pour remaining cup of sauce over eggplant. Top with remaining eggplant slices. Pour cheese sauce over all. Bake casserole at 350F until lightly browned, about 40-45 minutes. Let cool 10-15 minutes before serving. Eggplant Parmesan-No 1 cup breadcrumbs 1 teaspoon dried basil 1 teaspoon dried oregano 1 large whole eggplant

 cup plain non-dairy creamer 3 cups meatless, organic pasta sauce

Ceci Sauce (recipe below) 6 pitted olives, sliced or chopped

Oil a large baking sheet and preheat oven to 375 F. Mix breadcrumbs, oregano, and basil together on a plate. Cut eggplant into -inch thick slices and dip in the milk. Dredge in breadcrumbs to coat and place on oiled baking sheet in a single layer. Place in oven and bake for 10 minutes, then flip the eggplant slices over and continue baking for another 10 minutes. Remove from oven. Meanwhile, prepare Ceci Sauce, below. Pour 1 cup of the pasta sauce into an 1113-inch baking dish. Cover with of the cooked eggplant slices. Top with 1 cup of Ceci Sauce (or of the cheese) and cover with remaining slices of cooked eggplant and any of the breadcrumbs that fell off, making neat stacks so they are easy to serve. Spread with 1 cup of pasta sauce and remaining Ceci Sauce (or cheese). Place in oven for 10 minutes, until heated through. Garnish the eggplant stacks with the olives, then serve hot with crusty Italian bread Ceci Bean (chickpea) Sauce 1 (15-ounce) can chickpeas/Ceci beans, rinsed and drained 1 tablespoon chopped onion 1 teaspoon dried oregano cup plain non-dairy creamer 1 teaspoon minced garlic teaspoon ground cumin

For sauce: Combine all Ceci Sauce ingredients in food processor or blender and puree to a very smooth sauce, stopping to stir down as needed. Eggplant Pasta Sauce 8 c. chopped eggplant 1 large onion, chopped 1 large clove garlic, minced 1 tsp. dried basil 1/2 1 lb. ground beef, turkey or sausage 4 c. skinned and chopped tomatoes 1/2 c. chopped bell pepper (color of choice) 2 Tb. olive oil 3 oz. tomato paste

Chop the eggplant (I did not peel it) and put it in a colander. Add the salt, tossing to coat all the pieces. Let it sit and drain for 1 hour. Rinse with cold water. The tomatoes can easily be skinned by putting them into a pot of boiling water for 1 minute. Remove to a bowl of ice water. The skins will come right off the tomato. Chop the tomatoes, but do not drain them. In a large skillet saut the onion, peppers and garlic in the olive oil. When they have softened some, add the eggplant, tomatoes, and basil. Cook until the eggplant and tomatoes are softened. If the mixture needs to be thickened, add tomato pasted until it is the consistency you want. While that is cooking, cook the meat in another skillet until browned and cooked through. Drain the meat and stir it into the sauce. Serve over pasta. Eggplant Ricotta Bake 2 large eggplants (1 to 1 pounds each) 1 container (15 ounces) ricotta cheese (whole milk) 1 cup grated Parmesan cheese (divided) 1 tablespoon dried Italian seasoning 1 jar spaghetti sauce (16 ounces) 3 tablespoons olive oil 3 large eggs 2 teaspoons dried oregano 1 tablespoon dried parsely

Preheat the oven to 450. You are going to roast the eggplant on high heat. Slice the eggplant lengthwise into inch pieces. You dont need to peel them, but take off the ends! Lay them on 2 baking sheets that you have greased lightly with cooking spray. Brush oil on both sides of the eggplant and season with salt & pepper. Roast until eggplant is tender and golden, turning halfway through. This

should take 10 to 15 minutes on each side. Keep an eye on them! You dont want them to burn! Turn the oven down to 350. Meanwhile in a medium bowl, stir together the ricotta, eggs, cup of the Parmesan, oregano, seasonings and parsley. Season with salt and pepper. Spray an 8x8 inch pan with cooking spray. Lay a forth of the eggplant slices in the bottom of the pan and spread with sauce. Top with another fourth of the eggplant and spread with of the ricotta cheese mixture. Repeat the layers, ending with ricotta. Sprinkle with the remaining cup of Parmesan. Bake at 350 until bubbling and golden, 20 to 25 minutes. Let this cool at least 15 minutes before you cut into it or you will have a goopy mess, and no one wants that. Eggplant Ricotta Bake 2 Large Eggplants sliced lengthwise 3/4" thick.. Leave skin on 3 Eggs Fresh Chopped Basil Olive Oil to Brush On, along with, Salt & Pepper 1LB. Ricotta 1 Cup Grated Romano About 2 Cups Marinara Sauce

Preheat oven to 450F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast till tender and golden, about 20-30 minutes. In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper. Brush the bottom and the sides of an 8x8" square casserole dish. Place 1/4 of the roasted eggplant down, spread with marinara, more eggplant, half of the ricotta mixture, repeat everything ending with ricotta on top. Spread remaining Romano over top. Bake 25 to 30 minutes. It's important to let it cool for about 15 minutes so that everything sets and it's not runny. EGGPLANT STEAKS 2 tablespoons Worcestershire sauce 2 tablespoons thick steak sauce 1 tablespoon olive oil (optional) 1 teaspoon apple cider vinegar 1 tablespoon honey (micro for a few secs to make easier to pour) 1/2 ounce of fresh Parmesan, grated Mix the sauce. Brush onto both sides of the eggplant slices, arrange on a baking sheet. Place under the broiler until golden brown (the inspiring recipe said 2 minutes, mine took 3). Turn over and repeat. Sprinkle with cheese and put back under the broiler for another minute or two, just until golden. (Watch carefully, Parmesan will turn fast.) Ethiopian Lentil Bowl 2 cups dried red lentils, sorted and rinsed 1 head garlic, peeled and mashed 1/2 teaspoon paprika 1/2 teaspoon ground ginger 3 cups water 1 large onion, finely chopped 3 tablespoons tomato paste 1 teaspoon salt 1/4 teaspoon pepper

In a soup pot saute onion and garlic in a little oil, or just a little bit of water. Mix in tomato paste and paprika with the onions and garlic. Add remaining seasonings and half the water. Stir well and then add the rest of the water. Stir again, cover, and bring to a boil. When the water boils, add the lentils, lower the heat, and cook until lentils have softened, 25-30 minutes. Boil the lentils for about 45 minutes or until tender. In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.

French Toast Rollers Recipe 2 large eggs 1/4 tsp each cinnamon and salt 1 Tbsp honey 1 1/2 Tbsp carrot baby food

1/4 cup low-fat milk 1/2 tsp pure vanilla extract 1 1/2 Tbsp sweet potato baby food 4 slices of bread (ideally whole wheat)

Optional fillings: 1 Tbsp peanut butter + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread) 1 mashed banana + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread) 1 Tbsp light cream cheese + 1 Tbsp fruit spread In a large, shallow baking dish, whisk together the eggs, milk, cinnamon, salt, vanilla, honey, and baby food or fruit puree. Set aside. Use a rolling pin to roll out each slice of bread on a cutting board until flattened. In a mixing bowl, mix the optional fillings. Spread about 2 Tbsp of the filling mixture on each flattened slice of bread, keeping about 1/4 inch away from the edges. Roll up each slice of bread, pressing to seal the edges. Dip each log roll in the egg mixture until saturated on all sides, then cook in a well-greased skillet over moderate heat, turning to brown each side. Remove from heat and lightly dust with powdered sugar before serving. Grits and Sausage Bake 3 cups water 2 cups (8 oz.) shredded cheddar cheese, divided 2/3 cup Evaporated Milk 1/8 teaspoon hot pepper sauce (optional) 2 large eggs, lightly beaten 3/4 cup ALBERS Quick Grits tsp garlic powder 1/4 teaspoon ground black pepper 1 lb. bulk sausage, cooked and drained

PREHEAT oven to 350F. Grease 8-inch-square baking dish. BRING water to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. ADD 1 1/2 cups cheese, evaporated milk, garlic powder, pepper and hot pepper sauce to grits; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish. BAKE for 1 hour. Top with remaining cheese. Bake for additional 5 to 10 minutes or until cheese is melted and golden brown. Let cool for 10 minutes before serving. Hash Brown and Egg Casserole 1 (2 pound) package frozen hash brown potatoes, thawed 1 small onion, diced 1/2 cup milk 1/8 teaspoon garlic powder 12 ounces shredded Cheddar cheese 1 pound pork sausage 5 eggs 1/2 teaspoon onion powder salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Hawaiian Chicken 4 boneless chicken breasts 1 cup boiling water 1 can pineapple chunks (540 ml, 19 fl oz) 1/3 cup onion, chopped

1 box Stove Top Stuffing 1 tablespoon margarine, melted 1/4 cup brown sugar salt & pepper

Season chicken with salt and pepper and place around outside of baking dish. Drain pineapple saving the juice. Combine stuffing mix, water, margarine and pineapple chunks. Place stuffing mixture in middle of baking dish. Add sugar and onion to pineapple juice. Pour over chicken and stuffing. Bake @ 400 covered for 30-45 minutes, then uncovered for 15 minutes to brown. Homestyle Breakfast Burrito 4 pre-made hash brown patties Grated cheese lb pork sausage Flour tortillas 4 eggs garlic salt 1 T cooking oil

Brown sausage in a large skillet, drain and then set aside. Next, brown the hash brown patties. Then join the sausage and patties together and add eggs and garlic salt. Continue to brown and stir food for another 5 mins. Serve on a warm flour tortilla and sprinkle cheese on top. Honey Mustard Curry Chicken 3 lbs. chicken breast 1/2 c. honey 1 tsp. salt and curry 1/4 c. butter, melted 1/4 c. mustard

Bake at 350 for 1.25 hours. Baste every 15 min. I always serve mine over rice with steamed broccoli. Hungarian goulash 2 pounds beef cubes 1 cup chopped onion 3/4 cup ketchup 1 teaspoon vinegar 2 1/2 teaspoons paprika 1 teaspoon dry mustard One package wide noodles, cooked 1 tablespoon shortening or oil 1 garlic clove, minced 1/4 and 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 2 teaspoons salt 3 cups water

Brown meat in oil; add onion and garlic. Mix together and stir in ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt and mustard. Add water. Cover and simmer two hours. Pour over cooked noodles. Makes 6 to 8 servings. 6 servings = 13 points Italian Sausages with Ratatouille Recipe 1 medium chopped onion, roughly chopped 1/2 pound of zucchini, cut into 1/2-inch 1 small eggplant, unpeeled, cut into 1/2-inch dice (1 lb or less) 1/2 red bell pepper, cut into 1/2-inch dice 1/2 green bell pepper, cut into 1/2-inch dice 1/2 yellow bell pepper, cut into 1/2-inch dice 2 cloves garlic, thinly sliced 14.5-oz can diced tomatoes Olive oil 1 1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1/8 tsp red pepper flakes

3/4 pound of sweet or old fashioned Italian sausages 1 sprig of rosemary

4 sprigs of thyme

Preheat oven to 400F. Using a large oven-proof pan over medium-high heat, saut onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low. While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another large skillet over high heat. As soon as the pan gets hot, add enough zucchini cubes to form a layer on the bottom of the pan. Cook over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions. Repeat process until all of the zucchini cubes have been cooked. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked. Add more olive oil as needed. Add the tomatoes (and their juice) to your large oven-proof pan with the rest of the vegetables, along with salt, black pepper, red pepper, thyme, rosemary and 1/4 cup of water. Bring to a boil. Nestle the sausages in the pan. Transfer to the oven and cook, uncovered, for 30 to 40 minutes, until the sausages are cooked through. Korean Chicken 4 lbs chicken cut up into pieces 1/2 cup ketchup 2 T. oil 1 t. hot sauce (like Tabasco) 1/2 cup soy sauce 1/4 cup sugar 1/4 t. pepper Dash--garlic salt, onion salt and accent

Combine all the marinade ingredients and add the chicken. Marinate for at least 4 hours, or even overnight. Bake, uncovered at 325 for 1 1/2 hours Lentil Burritos 1 cup white or brown rice 1 can Rotel diced tomatoes with green chiles 1 tsp ground cumin 6-8 tortillas 1 cup lentils, any color 1 tsp garlic powder Salt/pepper 1 cup shredded cheese

Cook rice. In saucepan, bring 2.5 cups of water or chicken broth to boil. Add 1 cup of white or brown rice. Return to boil. Cover and reduce heat to simmer. For white rice, cook for 20 minutes. For brown rice, cook for 50 minutes. Cook lentils. In saucepan, add 1 cup of lentils plus water to cover lentils by an inch. Bring to boil and then reduce heat and simmer for about 30 minutes, until lentils are soft. Drain any excess water. Combine rice, lentils and can of Rotel diced tomatoes and green chiles. Stir in garlic powder, ground cumin, salt and pepper. Lay tortillas (corn or flourwhichever you prefer!) out and spoon rice/lentil mixture into the tortilla. Sprinkle with cheese and roll up. Place burritos in 88 baking dish. Place lentil burritos in a warm oven (250) for about 20 minutes, giving cheese time to melt. Dont leave in too long or the tortillas will get crispy! Lentil-Turkey Chili Casserole 1 lb ground turkey 1 stalk celery, chopped 1 cup dried lentils 1 (6 oz) can tomato puree tsp chili powder or more to taste 1 medium onion, chopped small green bell pepper, seeded and chopped 1 cups cooked brown rice 1 pkg taco-seasoning mix

Combine the turkey, onion, celery, green pepper and 1 cup water in a med saucepan. Heat to boiling over medium heat, and cook until the turkey is cooked through, stirring with a wooden spoon to break

up the turkey into little pieces. Stir in the lentils and 3 cups water, cover and simmer over low heat until the lentils are tender, about 40 mins. Preheat oven to 375. Lightly grease a 2-quart casserole with cooking spray. Add the rice, tomato puree, taco seasoning, and tsp chili powder to the lentil mix and mix well. Heat to boiling and add more water if necessary to make the mix juicy but not soupy. Spoon the chili into the prepared casserole and bake, uncovered, 25 mins. Let stand 5 mins before serving. Mexican Bean Stew 1 cup dried pinto beans 1 cup dry garbanzo beans 1 onion, diced 1 teaspoon ground cumin 2 cups fresh corn kernels salt and pepper to taste 1 cup dry black beans 1 tablespoon olive oil 4 cloves garlic, crushed 1 (14.5 ounce) can crushed tomatoes 1/2 teaspoon ground cinnamon cayenne pepper to taste

Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight. Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching. Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving. Mexican Chicken 6 chicken breasts ( I used about 12 tenders) 1 can diced tomatoes 1 can cream of chicken soup 1 onion, chopped 1 large can green chilies 1 can cream of mushroom soup 2 cups grated cheddar

Put all ingredients in a 9 X 13 pan and bake at 350 degrees for about 2 hours, or until chicken is done. Serve over rice. Moroccan Bean Soup 1 cup Kidney beans, canned, drained, rinsed 1 cup Chickpeas, canned, drained, rinsed 1 cup Lima Beans (frozen) 1 cup Split Peas, rinsed 2 Tbsp. Lemon Juice tsp. Turmeric tsp. Ground Cinnamon 1 bunch Fresh Cilantro, chopped tsp. Cayenne Pepper 1 cup cooked Black Beans 1 cup cooked Great Northern Beans 1 cup Lentils, dry, rinsed 1# Diced Canned Tomatoes tsp. Ground Ginger tsp. Cumin tsp. Black Pepper 8 leaves Fresh Mint, chopped 1 tsp. Paprika

Combine all beans in large pot and add water to cover. Add onions, tomatoes, lemon juice and spices. Heat to boiling, then reduce to simmer. Simmer, covered, 1 hour until beans are tender. Stir in cilantro, mint, cayenne and paprika and simmer 15 minutes. Noodle-less Eggplant Lasagna 2 large firm eggplants salt and pepper cup olive oil 1 lb lean ground beef

4 cups spaghetti sauce 3 cups shredded mozzarella, divided 1 egg, lightly beaten

1 (32 oz) container ricotta cheese cup Parmesan cheese, divided

Preheat oven to 425F. Peel eggplants and slice into " rounds. Place eggplant slices in a single layer on lightly greased baking sheets. Brush with the olive oil. Turn slices over and brush with remaining olive oil. Season with salt and pepper. Roast eggplant in preheated oven for 15 min. Turns slices over and roast an additional 5 minutes. When eggplant is done reduce oven temperature to 350F. Brown ground beef in a large skillet until done. Add all except cup of the spaghetti sauce to pan with meat. Stir to combine. Spoon the cup of spaghetti sauce in the bottom of a 9" X 13" pan. Spread it around to cover bottom of pan. Combine ricotta, 2 cups of the mozzarella, cup of the Parmesan cheese and egg. Mix until well blended. Layer of the eggplant slices in pan. Top with of the cheese mixture then of the meat and sauce mixture. Repeat with second layer of eggplant, cheese and sauce. Sprinkle with remaining 1 cup of mozzarella and cup of Parmesan. Bake 45 minutes at 350F until heated through. Let stand 15 minutes before serving. Roasted Cinnamon Honey Chickpeas (makes about 2 cups) 1 15 oz. Can Garbanzo Beans, drained and rinsed (or 2 cups cooked garbanzo beans) 1/2 Tsp Ground Cinnamon 1 Tbsp Canola or Vegetable Oil 1 Tbsp Honey Preheat oven to 400 F. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans. Remove the outer skins of the beans and pat dry to remove any other excess liquid. Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet. Roast for 40 minutes. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey. Place the beans back into the oven and roast an additional 7 minutes. Cool completely and serve. Store in a covered container on your counter for up to 2 weeks Spaghetti with Lentil Sauce 2 cups lentils 1 1/2 cups tomato paste 2 teaspoons salt (to taste) 1/2 teaspoons black pepper 1/8 teaspoons red pepper and/or cayenne 1/3 cup olive oil 30 oz tomatoes, canned or fresh 2 1/2 cups water 5 teaspoons dry oregano 1/8 teaspoons dried basil 1 clove garlic, minced 1 lb whole wheat spaghetti

Clean lentils and put in sauce pan, covering them with water about 1/2 inch above the lentils. Bring to a boil then reduce heat to simmer. Cover the pot and cook for about an hour, or until lentils are soft, while the rest of the sauce is cooking. While lentils are cooking, combine tomatoes, tomato paste and water in a large sauce pan. Add salt. Start cooking on medium heat. Add salt, oregano, black pepper, basil, red pepper, garlic and oil when it starts to bubble. Stir to combine spices and reduce heat to simmer. Cook for at least one hour, stirring occasionally to keep ingredients mixed. About 30 minutes before the sauce and lentils are complete, bring a large pot of salted water to a boil. When boiling, add spaghetti and cook to package directions. Set aside. When lentils are thoroughly cooked, add them to the tomato base to complete the sauce. Spoon sauce over the whole wheat spaghetti and enjoy.