Pupusas de queso

This is an El Salvadorian appetizer that is so good! It takes some practice to make the pupusas perfect, but well worth the try. : ) Serve with curtido on the side to make it authentic! (see below)

Ingredients:

2 cups of Masa
1 cup of water
1 cup of Queso cheese
(4 servings)

DIRECTIONS:

1. Stir the masa and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
2. Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
3. Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.


Curtido (side for pupusas)


INGREDIENTS:

* 1/2 head green cabbage, cored and shredded
* 1 carrot, grated
* 1 quart boiling water
* 3 green onions, minced
* 1 cup distilled white vinegar
* 1/2 cup water
* 2 teaspoons dried oregano
(4 servings)

DIRECTIONS

1. Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

Optional: Add refried beans

"Chicken" Bowls

Ingredients:

Mashed potatoes
Sweet corn
Chik'n nuggets (Morning Star)
Brown gravy (Check under my Holiday section)
Low-fat shredded cheese


Directions:

Make homemade mashed taters or if your in a rush use instant, you don't get a gold star for making real ones :). Bake nuggets according to directions. Warm your gravy and corn up. Add mashed potatoes in a serving sized bowl, chop nuggets into bite sized pieces and mix into bowl. Mix in corn and gravy. Top with shredded cheese and drizzle barbecue sauce over top if desired. Morning star nuggets have 40 percent less fat than your regular chicken nuggets!

Artichoke and Spinach Lasagna

INGREDIENTS:

* cooking spray
* 9 uncooked lasagna noodles
* 1 onion, chopped
* 4 cloves garlic, chopped
* 1 (14.5 ounce) can vegetable broth
* 1 tablespoon chopped fresh rosemary
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
* 1 (28 ounce) jar tomato pasta sauce
* 3 cups shredded mozzarella cheese, divided
* 1 (4 ounce) package herb and garlic feta, crumbled


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Vegetable Fried Rice and Cream Cheese Wontons

Ingredients:

* green onions
* 3 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked brown rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired
* Add vegetables of your choice (I use carrots and peas)

Optional: Add a little sesame oil for flavor

Directions:

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the vegetables and soy sauce or oyster sauce as desired.

Ingredients:

Wonton wrappers
Reduced Fat Cream cheese
Canola Oil


Directions:

Stuff small amount of cream cheese on wonton. Fold in half and seal edges with water. Heat oil in pan over medium heat. Add wontons and cook until golden brown. (Usually about 3-5 minutes)

Easy as pie! This is so much cheaper to do yourself. Not to mention it's yummo : ) Don't forget to dip them in sweet and sour sauce.

Stuffed Peppers my way : )

(Makes approx. 2 servings)

INGREDIENTS:

* 1 cup water
* 1/2 cup uncooked Arborio rice
* 2 green bell peppers, halved and seeded
* 1 tablespoon olive oil
* 2 green onions, thinly sliced
* 1 teaspoon dried basil
* 1 teaspoon Italian seasoning
* 1 teaspoon salt
* 1 pinch ground black pepper
* 1 tomato, diced
* 1/2 cup crumbled feta cheese


DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return to the oven for 5 minutes. Serve immediately.

Monterey Spaghetti Casserole

Ingredients:

10 oz. cooked thin wheat spaghetti
3 cups reduced fat shredded Monterey Jack Cheese
1/2 cup reduced fat Parmesan cheese
1-1/2 cup low fat sour cream
1 10 oz. pkg. frozen spinach
1/2 tsp. garlic powder
1 large can French fried onion rings
2 eggs - lightly beaten
1/4 cup of 2 percent milk

Directions:

Thaw spinach and drain well. Break spaghetti into 2 inch pieces.
Butter a 9x13 pan. In a large bowl, combine egg, sour cream, milk,
cheeses & garlic powder.
Mix well. Add spinach and mix. Add spaghetti and mix. Finally,
coarsely crush 1/2 the can of Onion Rings and add. Pour into
pan and bake for 30 minutes in a 350 degree oven (covered).
Remove pan to add remaining onion rings. Return to
oven and bake for 5 more minutes (uncovered).
Yield: 4-5 servings.

Onion Strings

Ingredients:

2 medium onions
2 cups of buttermilk
2 cups of flour
teaspoon of salt
teaspoon of pepper
1/4 to 1/2 teaspoon of cayenne pepper
1 to 2 quarts of canola oil


Directions:

Begin by peeling a large onion and slice it very thinly. So thin, that you can see the knife though the onion slice. Separate the onion rings and put them in a shallow dish. Add your 2 cups of buttermilk. (You can use regular milk and add a couple tablespoons of vinegar if you don't have buttermilk.) Make sure all the onions are touching the buttermilk.

Add your flour to a bowl and a teaspoon of salt. Add your black pepper. Add your cayenne pepper. Stir the flour mixture with a fork and set aside.

Add 1 to 2 quarts of oil to a pot. Heat the oil to 375 degrees. (It will take several minutes)

With tongs remove a handful of onions and dip them in the flour until well coated. Tap off the excess and put them in the oil. Untangle them and let them cook until brown and take the first batch out and repeat. (They cook pretty fast)

Cheryl's Nasty Nachos

Ingredients:


1-2 cans of black beans, drained
1 package of taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa



Directions:

Preheat oven to 400.
(Mix beans with taco seasoning and follow directions on taco seasonings package)
In a greased casserole dish, layer in the order stated:
1/3 package of crushed chips (about 2 handfuls)
½ bean mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa (about 2/3 cup)

Repeat layers. Sprinkle remaining crushed chips over the top. Bake until heated through, about 30 minutes. Cover with foil if the chips start to brown too much.

It's not pretty, but it's good!

Pioneer Woman's Favorite Sandwich

Ingredients:

Rye bread
Butter
Mayo
Red Onion
Whole Green Chilies
Sliced mild cheddar
Sliced Provolone
Dijon Mustard
Tomato


Directions:

First we are going to make the sauce. Mix 1 tablespoon of mayo with 1 tablespoon of Dijon mustard. Mix it together and spread on both pieces of the bread thinly.

Slice a ripe tomato. Thinly slice a red onion. Place two slices of tomatoes on one side of the bread and two slices of cheddar on the other. On top of the tomato place several slices of red onion followed by two pieces of Provolone.

Open your can of chilies. (Or roast your own) Now lay one or two slices on your Provolone. Now put both slices together carefully. :)

Spread a ridiculous amount of butter on both sides. Don't miss a centimeter. Meanwhile heat a skillet over low heat.. When hot, add the sandwich and cook for about 5 minutes on one side and 2-3 minutes on the other or until browned. Slice it in half and enjoy!

Zucchini Cakes

Ingredients:

1 large zucchini
1 tablespoon of minced garlic
1/2 cup to 3/4 cups bread crumbs
1/2 cup of 4 cheese Italian blend (or Parmesan cheese)
2 eggs
Kosher Salt
Black pepper
Olive Oil

Directions:

Wash and cut the ends of one large zucchini. Shred it using the large holes of a cheese grater. Squeeze the zucchini in a large clean towel to remove as much of the liquid as possible.

Place shredded zucchini in medium bowl. Add garlic, bread crumbs,cheese (shredded) eggs, salt and pepper. Blend with a fork until combined.

Heat olive oil 1/4 of an inch deep in skillet to medium heat. When oil is hot enough, drop a glob of the zucchini batter in pan and flatten it. After about 2 minutes flip the cakes (should be golden brown) and cook on the other side until done. (2-3 minutes)

Basil Pesto Pizza

Toppings:


* Ball of fresh Mozzarella sliced in thin chunks
* Pesto w/ Basil 7oz.
* 1-2 roma tomatoes sliced thin
* Red onion finely chopped (as much as you like)


Directions:

Use pre-made dough or make your own. Down below I gave my recipe.
Spray pizza pan with Pam. Roll out dough on pan. Spread pesto sauce all over the crust. Add Mozzarella followed by tomatoes and red onion. Bake at 425 degrees for 20 minutes or until browned. The Pam makes the crust crispy and so delicious!


Crust: (This recipe makes 3 crusts. I like to freeze what I don't use)

* 1 (.25 ounce) package active dry yeast
* 1 tablespoon white sugar
* 2 1/2 cups warm water (110 degrees F)
* 2 tablespoons olive oil
* 1 tablespoon salt
* 6 to 6 1/2 cups of whole wheat flour (start with six and add more if needed)


DIRECTIONS:


In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

Stir the olive oil and 4 cups of the flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. I like to add flavoring to my crust. Whether it be a flavored oil, pureed garlic or Parmesan cheese. : )

Vegetarian Brown Gravy

INGREDIENTS:

* 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
* 1 teaspoon onion powder
* 1 teaspoon salt
* 1 1/2 cups hot water
* 4 tablespoons butter
* 1/2 cup cold water
* 2 tablespoons cornstarch
* one vegetable bouillon cube


DIRECTIONS:

1. Melt butter and bouillon in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

Egg-in-a-basket

Ingredients:

Wheat Bread
Eggs(cage free)
Salt
Pepper

Directions:

With a biscuit cutter or rim of a glass cut out a whole in the center of the bread. Heat a skillet to medium, put a tablespoon of butter in a pan and let it melt. Add the bread and drop the egg in the center of the whole. Sprinkle your slat and pepper on. Cook for at least 30 seconds before flipping. Let it cook until it browns, but still has a soft yolk. (mediumish)

"Chicken" Sammies

Ingredients:

Box of chicken patties from Morning star
Whole wheat buns
Provolone Cheese
Mayo
Lettuce
Tomato


Directions:

Cook "chicken" according to directions. Toast the buns and place "chicken" inside. Add cheese and toppings. Very easy, delicious and so much less fat than your regular chicken sandwich. Also awesome with avocado!

Crash Hot Potatoes

Ingredients:

New potatoes or other small rounded potatoes (as many as you like)
Olive Oil
Kosher salt
Fresh black pepper
Rosemary (or other desired herbs)


Directions:

Bring a pot of salted water to a boil, add potatoes and cook until for tender. Drizzle olive oil on a cookie sheet. Add as many potatoes as you desire, but leave plenty of space between each potato. With a potato masher, gently press down on each potato until it slightly mashes, rotate the masher 90 degrees and mash again. Brush the top of the potatoes generously with olive oil. Sprinkle with kosher salt, fresh black pepper and herbs of your choice. Bake in a 450 degree oven for 20-25 minutes until brown.

Weekly Menu for Novemeber 16th

"Chicken" sammies on wheat, with red crashed taters and corn on the cobb

Pesto, Mozzarella Basil and Roma Tomato Pizza w/ salad

Pioneer Woman's favorite sammie with zucchini cakes

Black bean burros

Eggs in a basket with "sausage links" and fruit

Stuffed peppers with brown rice

Breakfast Burritos

Ingredients:

Whole wheat tortilla shells
6 cage free eggs
4 sausage patties from Morning star, cut in chunks
3/4 package of potatoes O'Brien
1/2 cup of reduced fat shredded cheddar cheese
2 tablespoons of olive oil

Topping:
Salsa


Directions:

Heat oil in skillet. Add potatoes and cook until browned. Meanwhile brown "sausage" in another pan, or pop in the microwave. Add your eggs to the potatoes once they are browned; cook until eggs are scrambled. Add sausage and cheese and cook until cheese melts. Place in warm tortillas and serve with salsa on top.

Cucumber Salad

INGREDIENTS:

* 3 small cucumbers, thinly sliced
* 3/4 small red onion, thinly sliced
* 1-1/2 large tomato, halved and sliced
* 1/4 cup and 1 teaspoon mayonnaise
* 1 tablespoon and 1-1/2 teaspoons white vinegar
* 1/4 teaspoon salt
* 3/4 teaspoon ground black pepper


Directions:

In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

Mexican Corn on the Cob (Elote)

INGREDIENTS

* 4 ears corn, shucked
* 1/4 cup melted butter
* 1/4 cup mayonnaise
* 1/2 cup grated cotija cheese
* 4 wedges lime (optional)


DIRECTIONS

1. Preheat an outdoor grill for medium-high heat.
2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Minestrone Soup

INGREDIENTS:


* 1 tablespoon olive oil
* 2-1/2 potatoes, peeled and cubed
* 2-1/2 carrots, chopped
* 2 stalks celery, chopped
* 1/2 sweet onion, chopped
* 1-1/2 cloves garlic, chopped
* 1/2 (6 ounce) can tomato paste
* 1/2 (15 ounce) can kidney beans, drained and rinsed
* 16 oz of vegetable broth vegetable broth
* 4 cups water
* 1 tablespoon and 1-1/2 teaspoons chopped fresh basil
* 1 tablespoon chopped fresh oregano
* 1-1/2 teaspoons salt
* 1 cup uncooked elbow whole wheat macaroni

1. Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
2. Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.

Egg salad sammies

Ingredients:

8 hard-cooked eggs, diced (cage free, por favor)
3/4 cup mayonnaise
chopped onions
1/2 teaspoon salt
1 teaspoon mustard powder or 1 tablespoon of mustard
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon of paprika
1 teaspoon dill weed
8 slices wheat bread

Optional: Add avocado or diced tomatoes, yum!

Directions:

In a bowl, gently mix the eggs, mayonnaise, onion, salt, mustard powder, garlic powder, pepper, paprika and dill. Cover, and refrigerate till chilled, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Pasta Salad

This is da bomb. No joke :) Even kids will eat this up. I always get requests for it when I go to gatherings.

1 package of Wacky Mac veggie spirals
1 bottle of Italian dressing plus extra
3/4 cup of shredded or sliced carrots
3/4 cup of onions (purple onions are my favorite)
3/4 cup of thinly sliced green peppers
3/4 cup of thinly sliced red peppers
and whatever other veggies you may want to add or have on hand

Cook noodles according to the directions on the box. Meanwhile chop all our veggies. Drain noodles and place in large bowl. Add veggies and dressing. Cover and chill in fridge. You can make this in advance, in fact, it's one of those dishes that taste better the longer it marinates. I say extra Italian dressing because after it sits, the noodles absorb the liquid and you will need to add more. How much more, is up to you. We usually add 1/4 of another bottle or so.

Optional: Add cheese that is cubed. My husband has to have cheese in everything. That's what you get where you marry a cheese-head from Wisconsin. : )

Italian Green Beans

Ingredients:

fresh green beans (about 1 pound)
2-3 tablespoons of olive oil
2 cloves of garlic, crushed
3 tablespoons Italian bread crumbs
mozzarella cheese for garnish


Directions:

Steam green beans for 2-3 minutes. Drain water and remove beans from pan. Add oil and garlic and cook for about 1 minute. Return beans to pan and add breadcrumbs. Toss and let cook for 2-3 minutes. When finished sprinkle the cheese on top and serve immediately.


These are soooo good!

Salisbury "Steaks"

Ingredients:

Boca or Morning Star Burgers
Cream of mushroom soup
1/2 cup of milk
2 tablespoons of Worcestershire sauce (This contains anchovies, if you are not OK with this, then skip it)
1/2 onion finely chopped
1 clove or garlic, crushed
1 tablespoon or olive oil
1 tablespoon ketch-up
1 tablespoon of brown mustard
1 tablespoon of A-1 sauce
seasoned salt
adobo
sea salt
black pepper

Directions:

Rub Worcestershire sauce on burgers, along with seasoned salt and adobo spices. When skillet is hot, add your oil to the pan. Followed by chopped onions and garlic. Let that cook for 2 minutes. Add burgers to the pan and brown on both sides. Add cream of mushroom soup, milk, salt, pepper and all the condiments. Let it simmer for 15 minutes or so, to incorporate all the flavors.

Enjoy! :)

Bionic Mashed Potatoes

Finally potatoes that will stay warm at the table. These potatoes hold true to their name. :) Not the healthiest, but worth the release of your pants zipper and button.(hehe) These are good the day of, but even better to make the day before. If you want to make it the day before, just do all the steps, except baking it and do your baking the day you are serving it. It's nice to get one dish out of the way the day before Thanksgiving. It makes the day go so much smoother!

Ingredients:

5 large potatoes
milk (1/2 to one cup, depends on the size of your taters)
butter (1/2 to 3/4 stick of butter)
reduced fat sourcream (1/4 cup)
reduced fat softened cream cheese (1/2 brick)
1 egg (preferably cage free egg):)
sea salt
fresh cracked pepper
paprika

Directions:

1. Peel and boil potatoes, until tender. Drain and put in large mixing bowl.
2. Add the milk, butter, cream cheese and sour cream and blend until smooth.
3. Add your egg, salt and pepper.
4. Put into baking dish. Sprinkle with paprika. Cover with foil and bake until done.

Bake at 350 degrees for about 30-40 minutes until thoroughly heated. Enjoy!

Spaghetti w/ Pesto sauce

Why not make regular spaghetti for the kids and make this for the adults? Even better with a glass of Chardonnay . : ) If your creative enough, you can make meals that are kid-friendly and adult friendly, without making too many pots and pans to wash.


* 3 cups fresh basil leaves
* 1 1/2 cups chopped walnuts or pine nuts
* 4 cloves garlic, peeled
* 1/4 cup grated Parmesan cheese
* 1 cup olive oil
* salt and pepper to taste
* whole wheat thin spaghetti



DIRECTIONS

1. In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

2. Cook noodles according to directions of the box and drain.

3. Combine spaghetti and pesto together, or add pesto sauce on top of your noodles. Whichever floats your boat.

Reindeer Cookies

These cute little cookies are sure to be a big hit with the kids this year. Don't forget to leave Santa some with a big glass of milk! Easy to make and super fun to eat. Give some as gifts, great for teachers!


Ingredients:

Pre-made sugar cookie or peanut butter cookie dough
Small pretzel rings
M&Ms
1 bell shaped cookie cutter
Flour


Directions:

Preheat oven to 350 degrees F.

Open cookie dough and mix in about a couple tablespoons of flour to make the dough a stiffer consistency. Lightly flour the table, then roll the dough out to 1/4 inch thickness.

Using the bell cookie cutter, cut out 12 bell cookies - this will vary depending on how thick you roll out the cookies. Lay the cookies, all the same way with bell facing you, onto the cookie sheet. Now, turn the cookie sheet around so that the bells are upside down. This is your reindeer face! Place a red M&M in his nose and one pretzel on each side of his head for the ears. (See photo)

Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.

Easy Delicious White Cheese Pizza

This pizza is da bomb! Everyone will love this recipe.

INGREDIENTS:

1 cup of skim ricotta cheese
1/2 cup of Parmesan cheese
2 Tablespoons Fresh Basil ( I really recommend using fresh ) plus additional for garnish
2 Tablespoons minced garlic
1/2 teaspoon of salt
1/2 teaspoon of pepper
Pillsbury Refrigerated crust pizza
1 cup or more of sharp cheddar cheese
1 cup or more of mozzarella cheese
1 cup of diced tomato

DIRECTIONS:

Preheat oven to 450. In a bowl, combine ricotta, Parmesan cheese, basil, garlic, salt and pepper. Place crust on cookie sheet and top evenly with cheese mixture. Sprinkle with remaining cheese; bake until golden (about 10-12) minutes. Sprinkle with tomatoes and chopped basil.

This is a favorite in our household.

Here is what we are going to be having this week :)


Potato soup w/ pumpernickel bread

"Chicken" Sammies w/ potato salad and steamed veggies

Blueberry pancakes, scrambled eggs and fruit of the day

White cheese pizza w/ salad

"Beef"stir-fry w/ brown rice

Grilled cheese sammies ( with mozzarella cheese, spinach and roma tomato) and homemade tomato soup

Feta and Spinach Pasta

INGREDIENTS:

* 1 (8 ounce) package of whole wheat pasta of your choice
* 3 tablespoons olive oil
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 3 cups chopped tomatoes
* 1 cup sliced fresh mushrooms
* 2 cups spinach leaves, packed
* salt and pepper to taste
* 1 pinch red pepper flakes
* 8 ounces feta cheese, crumbled


DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Crockpot Sammies

INGREDIENTS:

1 package of Morning Star crumbles
1 packet of Lipton Onion Soup Mix
4 Ciabatta rolls
4 slices of Provolone cheese
1/2 green pepper, sliced thinly
1/2 small onion, sliced thinly
1 tablespoon of oil

Directions:

Place crumbles in crockpot. Add 2 -3 cups of water and onion soup mix. Cook on low for 4 hours to incorporate flavor. Saute onions and green peppers in oil 10 minutes before your crumbles are ready. Place opened Ciabatta rolls on baking pan, spoon crumble mixture on rolls. Top with Provolone cheese and sauteed veggies, then place in oven on high (broil) for 2 minutes or until browned.

Yummo! Enjoy! These were very good. I bet you can even make Philly Cheese Steaks with them, if you added cheese to the crumbles!

Breakfast Pizza

Need a quick and easy meal that the whole family will love? Try this breakfast pizza!



INGREDIENTS

* 1/2 (3 patties) package of Morning Star sausage
* 1 (8 ounce) package refrigerated crescent rolls
* 1 cup frozen hash brown potatoes, thawed
* 1 cup shredded Cheddar cheese
* 5 eggs
* 1/4 cup milk
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1/4 cup grated Parmesan cheese


DIRECTIONS:

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. (Or pop in microwave for 90 seconds) Preheat oven to 375 degrees F (190 degrees C).
2. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
3. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with Parmesan cheese.
4. Bake in preheated oven until eggs are set, about 25 to 30 minutes.


Add your favorite veggies to this meal or substitute with them instead of the sausage. We sometimes add mushrooms, green peppers, onions or spinach. Whatever we have on hand.

Biscuits and Sausage Gravy

You won't even be able to tell that this isn't real sausage. This is one of the best products that Morning Star makes. Plus, it is MUCH lower in fat! :)



INGREDIENTS:

1 package of your Pillsbury biscuits
4 sausage patties, crumbled (Morning Star)
1-2 packages or Country gravy mix (Check ingredients to make sure it doesn't contain any meat products)


DIRECTIONS:

Prepare biscuits as directed on container. Microwave sausage patties for 1-2 minutes. Remove from microwave and set aside to cool. Meanwhile make gravy according to package. Crumble up sausage and mix into gravy. Break biscuits apart and spoon generous helping over biscuits. Enjoy!

Homemade Black Bean Burgers

This one might be a little too spicy for the youngins.


INGREDIENTS:

* 1 (16 ounce) can black beans, drained and rinsed
* 1/2 green bell pepper, cut into 2 inch pieces
* 1/2 onion, cut into wedges
* 3 cloves garlic, peeled
* 1 egg (ex-large)
* 1 tablespoon chili powder
* 1 tablespoon cumin
* 1 teaspoon Thai chili sauce or hot sauce
* 1/2 cup bread crumbs


DIRECTIONS:

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Fruit Pizza

Can you say yummo?

Not only is this pizza beautiful, but it will satisfy your sweet tooth. I always get so many compliments on this dish. The glaze really makes this one stand out.



INGREDIENTS:

* 1 (18 ounce) package refrigerated sugar cookie dough
* 1 (8 ounce) package cream cheese, softened
* 1 (8 ounce) container frozen whipped topping, thawed
* 1/2 cup white sugar
* 1 pinch salt
* 1 tablespoon cornstarch
* 1/2 cup orange juice
* 2 tablespoons lemon juice
* 1/4 cup water
* 1/2 teaspoon orange zest
* fruit of your choice


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
2. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
3. If you use strawberries slice in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Tasty Lentil Tacos

INGREDIENTS:

* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 teaspoon canola oil
* 1 cup dried lentils, rinsed
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 2 1/2 cups vegetable broth
* 1 cup salsa
* 12 taco shells
* 1 1/2 cups shredded lettuce
* 1 cup chopped fresh tomato
* 1 1/2 cups shredded reduced-fat Cheddar cheese
* 6 tablespoons if reduced fat sour cream

DIRECTIONS:

1. In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Butter Bean Burgers

INGREDIENTS:

* 1 (15 ounce) can butter beans, drained
* red onion, chopped
* 1 tablespoon finely chopped jalapeño pepper
* 1/4 cup of Italian bread crumbs (might need to add more)
* 1 egg, beaten
* 1/2 cup shredded Cheddar cheese
* 1-2 cloves crushed garlic
* salt and pepper to taste
* 1/4 cup vegetable oil


DIRECTIONS:

1. In a medium bowl, mash butter beans. Mix in onion, jalapeño pepper, bread crumbs, egg, cheese, garlic, salt, and pepper. Divide into 4 equal parts, and shape into patties.
2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.


TIP: I like to put a thin layer of bread crumbs on the out side of the burger to make it crispier.

Chickpea Filling

This has the same consistency as tuna! You can make tuna melts or put it on your salads. The options are endless. :)



INGREDIENTS:

* 1 (19 ounce) can garbanzo beans, drained and rinsed
* 1 stalk celery, chopped
* 1/2 onion, chopped
* 1 tablespoon mayonnaise
* 1 tablespoon lemon juice
* 1 teaspoon dried dill weed
* salt and pepper to taste

DIRECTIONS:


1. Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Addictive Sweet Potato Burritos

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 12 (10 inch) flour tortillas, warmed
* 8 ounces shredded Cheddar cheese



DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Eggplant Parmesan

INGREDIENTS:

* 2 eggplant, peeled and thinly sliced
* 1-1/3 eggs, beaten
* 2-2/3 cups Italian seasoned bread crumbs
* 4 cups spaghetti sauce, divided
* 2/3 (16 ounce) package mozzarella cheese, shredded and divided
* 1/3 cup grated Parmesan cheese, divided
* 1/4 teaspoon dried basil

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Eggplant and Pepper Parmesan Sammie

INGREDIENTS:

• 1 eggplant, seeded and cut lengthwise into 1/4 inch slices
• 1 red bell pepper, sliced into thin strips
• salt and pepper to taste
• 1 French baguette
• 2 ounces soft goat cheese
• 1/4 cup tapenade (olive spread)
• 1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven broiler.
2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
3. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

Delicious Black Bean Burritos

INGREDIENTS:

* 6 (10 inch) flour tortillas
* 3 tablespoons vegetable oil
* small onion, chopped
* 1-1/2 red bell pepper, chopped
* 1 tablespoon minced garlic
* 3 (15 ounce) cans black beans, rinsed and drained
* 1 tablespoon minced jalapeño peppers
* 9 ounces cream cheese
* 1-1/2 teaspoons salt
* 1/4 cup and 2 tablespoons chopped fresh cilantro


DIRECTIONS:


1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

This one is very yummy!

Oatmeal Chocolate Chip Balls

INGREDIENTS:

*2c.old fashioned oats
*up to 3/4c.chunky natural peanut butter
*up to 1/2c. raw honey
*up to 1/4c. of chocolate mini-chips or raisins
Stir first 4 ingredients together in a medium bowl
Optional ingredients. You may add any of the following;

2-3T. raw wheat germ
*2-3T finely shredded coconut
*1to2T unbleached flour to help hold the mixture together
1T sesame seeds, hulled, raw
*1-2T roasted or raw almonds chopped
Crisp rice for crispier consistency

Stir in each optional ingredients into the first mixture, adjusting the amounts until you like the consistency. Form tightly packed but chewy balls in any size you wish.

TIP: If it gets hard to form into balls then wash your hands off and it gets easier.

Very similar to granola bars, but much tastier and fresh!

Roasted Vegetable Casserole

INGREDIENTS:

* 1 small zucchini squash, cubed
* 2 red bell peppers, seeded and diced
* 1 sweet potato, peeled and cubed
* 3 Yukon Gold potatoes, cubed
* 1 red onion, quartered
* 1 tablespoon chopped fresh thyme
* 2 tablespoons chopped fresh rosemary
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* salt and freshly ground black pepper



DIRECTIONS:

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Sweet Potato Casserole

INGREDIENTS:

* 1 (40 ounce) can cut sweet potatoes, undrained
* 1 cup white sugar
* 2 eggs
* 1/3 cup butter
* 1/3 cup milk
* 1 teaspoon vanilla extract
*
* 1 cup packed brown sugar
* 1 cup chopped pecans
* 1/3 cup all-purpose flour
* 1/3 cup butter, melted


DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Chocolate Zucchini Bread

INGREDIENTS:

* 2 (1 ounce) squares unsweetened chocolate
* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 2 cups grated zucchini
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 3/4 cup semisweet chocolate chips


DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Easy Salsa

INGREDIENTS:


* 1 27 oz. can of El Pato (I like to use the green can, the yellow one is too hot for me!)
* 1 medium onion, finely chopped
* green onions, finely chopped
* cilantro, finely chopped
* 1 teaspoon of ground cumin
* 3-4 cloves of garlic, crushed

Optional: Add corn, black beans or fresh jalapeños



DIRECTIONS:

1. Place El Pato sauce in a large bowl. Mix all of the ingredients in, listed above. This is a favorite! Enjoy. :)

TIPS: Put El Pato can in fridge before you open it to chill it. Use a food processor to save time, instead of chopping.

Peanut Butter Marbled Brownies

INGREDIENTS:

* 2 (3 ounce) packages cream cheese, softened
* 1/2 cup peanut butter
* 1/4 cup white sugar
* 1 egg
* 2 tablespoons milk
*
* 1 cup butter or margarine, melted
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 3 eggs
* 3/4 cup unsweetened cocoa powder
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips



DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. In a medium bowl, beat cream cheese, peanut butter, 1/4 cup white sugar, 1 egg, and milk until smooth. Set aside.
3. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.
4. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl through the top layers for a marbled effect.
5. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

Winter Fruit Salad with Lemon Poppyseed Dressing

INGREDIENTS:

* 1/2 cup white sugar
* 1/2 cup lemon juice
* 2 teaspoons diced onion
* 1 teaspoon Dijon-style prepared mustard
* 1/2 teaspoon salt
* 2/3 cup vegetable oil
* 1 tablespoon poppy seeds
* 1 head romaine lettuce, torn into bite-size pieces
* 4 ounces shredded Swiss cheese
* 1 cup cashews
* 1/4 cup dried cranberries
* 1 apple - peeled, cored and diced
* 1 pears - peeled, cored and diced


DIRECTIONS:

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bow combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Breaded Fried Tofu

INGREDIENTS:

* 1 (16 ounce) package extra-firm tofu, drained and pressed
* 2 cups vegetable broth
* 3 tablespoons vegetable oil
* 1/2 cup all-purpose flour
* 3 tablespoons nutritional yeast
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon sage
* 1/2 teaspoon cayenne pepper


DIRECTIONS:

1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
3. Warm oil in a large skillet over medium-high heat.
4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Black Bean and Corn Quesadillas

INGREDIENTS:

* 2 teaspoons olive oil
* 3 tablespoons finely chopped onion
* 1 (15.5 ounce) can black beans, drained and rinsed
* 1 (10 ounce) can whole kernel corn, drained
* 1 tablespoon brown sugar
* 1/4 cup salsa
* 1/4 teaspoon red pepper flakes
* 2 tablespoons butter, divided
* 8 (8 inch) flour tortillas
* 1 1/2 cups shredded Monterey Jack cheese, divided


DIRECTIONS:

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Patty Melts

INGREDIENTS:

Morning star veggies burgers x4
Small Onion
4-5 tablespoons of butter
Adobo seasoning
Sliced bread
Sliced Cheese ( of your choice)

DIRECTIONS:


Put one tablespoon of butter in frying pan, thinly slice onions and put them in the pan and cooked till caramelized. Add the burgers seasoned with adobo. Brown in pan with onions.

Butter the bread on the outside of all the slices. Cook the sandwiches like you would grill cheese sammies but put onions and a slice of cheese on each side of the burger.

Bean 'n' Rice Burritos

INGREDIENTS:

1-1/2 cups water
1-1/2 cups uncooked instant brown rice
1 medium green pepper, diced
1/2 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa
Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional

DIRECTIONS:

In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until water is absorbed.
Meanwhile, in a large skillet, saute the green pepper, onion and garlic in oil for 3-4 minutes or until tender. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired. Yield: 8 servings.

Tofu and Stuffed Shells

INGREDIENTS:

1 (16 ounce) package jumbo pasta shells
1/3 cup grated carrot
1/4 cup shredded zucchini
3 tablespoons chopped onion
1 (8 ounce) container tofu
1/2 cup shredded Monterey Jack cheese
1 cup shredded mozzarella cheese, divided
1/2 cup ricotta cheese
1 egg white
1/2 teaspoon salt
1/2 teaspoon pepper
2 (8 ounce) cans diced tomatoes
1/3 cup tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 teaspoon minced garlic


DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

Mexican "Hillbilly" Cornbread

INGREDIENTS:

1 1/2C self-rising cornmeal
1 can cream style corn
2 eggs
1 Cup milk
1 Cup grated cheese
2/3 cup olive oil
1/2 bell pepper chopped up



DIRECTIONS:

Combine EVERYTHING except oil in a big bowl and stir.
Put about 1/4 cup of oil in iron skillet and place in preheated 425 oven. Let skillet and oil get very hot...meanwhile add the rest of the oil to the cornbread mixture. When oil in skillet is hot enough (1-2 min) remove from oven and add to mixture. Bake at 425 degrees for about 30 min or more until done.

Good Old-fashioned Pancakes

INGREDIENTS:

* 1 1/2 cups all-purpose unbleached flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted

Optional: Blueberries, yum!


DIRECTIONS:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.