Cowboy Caviar

Ingredients
1 can black beans, rinsed & drained
1 bag frozen corn
2 c. cherry tomatoes, chopped
2 large avocados
1/2 small red onion
1/2 bunch cilantro, chopped
3 cloves garlic, minced
1/4 c. lime juice
salt & pepper, to taste

*Combine all ingredients and chill in fridge a couple hours before serving.
*Great with tortilla chips, nachos, or on grilled chicken.

Creamy Tomato & Spinach Pasta

We loved this flavorful, creamy pasta! It was so quick to make 

and my whole family gave this a thumbs up!

Recipe slightly adapted from Food.com. Serves 8.

1 lb. penne pasta

1 tsp. olive oil

1 large onion, chopped

2 garlic cloves, finely diced

2 (15 oz.) cans petite diced tomatoes

1 tsp. dried oregano

1 tsp. dried basil

1 pinch pepper flakes (optional)

1/2 tsp. black pepper

1 tsp. salt

4 Tbs. tomato paste

3/4 cup water

4 oz. cream cheese

1/2 cup Parmesan cheese

18 oz. fresh spinach, stems trimmed

Boil pasta until tender (7 to 10 minutes). Drain the pasta in a colander.

Meanwhile, cook onion & garlic in olive oil in a large skillet over medium-low heat until softened and transparent, about 5 minutes.

Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and black pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Whisk until creamy. Add Parmesan cheese, then fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce. 

No-Cream Pasta Primavera

If you're looking for a healthy dinner that's full of fresh vegetables and bursting with the flavors of lemon, balsamic vinegar and fresh herbs, this is your dish! My kids loved it and it would be elegant enough to serve to company. Serves 6. Recipe very slightly adapted from allrecipes.com.

1 (12 ounce) package penne pasta ( I use Dreamfield's low-carb pasta)
1 yellow summer squash, chopped
1 zucchini, chopped
1 carrot, julienned
1/2 red bell pepper, julienned (I used the whole pepper)
1/2 pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
1/4 cup olive oil, divided
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 Tablespoon lemon juice
1 Tablespoon Italian seasoning
1 Tablespoon butter
1/4 large yellow onion, diced
2 cloves garlic, finely chopped
2 teaspoons lemon zest
1/3 cup chopped fresh basil*
1/3 cup chopped fresh parsley*
3 Tablespoons balsamic vinegar
1/2 cup grated Romano cheese

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. 

Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.

*I LOVE fresh herbs, but if you want to substitute dried basil and parsley, use 1 1/2 Tablespoons of each.

Skinny Baked Zucchini Sticks

This is a yummy snack or appetizer that we can't get enough of! These zucchini sticks are baked instead of fried and they are a fun way to eat your vegetables. Recipe from skinnytaste.com

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned whole wheat bread crumbs
2 tbsp grated Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425 degrees F. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Servings: 3 • Size: 1 zucchini (sauce extra) • Points+: 3 pts • Calories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

Amish Baked Oatmeal

This is another version of baked oatmeal from my friend Kaly Batson. 

We love the baked apples on top! Serves 9.

3 cups oats (I used instant)

3/4 cup white sugar

2 1/2 cups milk

1/2 cup water

1/4 cup butter, melted

2 eggs

2 teaspoons baking powder

1 1/2 teaspoons salt

2 teaspoons vanilla

Preheat oven to 350 degrees F. Spray a glass 9" casserole dish with non-stick cooking spray and set aside. Combine all ingredients and pour into prepared pan and bake for 30 minutes, or until set in the center. Top with milk & sugar, berries or Baked Apples Topping.

Baked Apples Topping:

3-4 apples, peeled and sliced

Dab of butter or spray butter

cinnamon & sugar

Place apples in a glass dish and top with butter  and sprinkle with cinnamon and sugar. Cover with plastic wrap and microwave for about 2 minutes. 

Nutritional info (9 servings, without apples):

・494 calories ・16 g fat ・113 mg cholesterol ・619 mg sodium ・77 gms carbohydrate ・5.3 g dietary fiber ・14 g protein

Baked Oatmeal

My sister-in-law Kari gave me this recipe for a yummy, healthy, hot breakfast. It is apparently a Weight Watchers recipe, though I couldn't find the exact recipe online to include the link. Serves 9. 

2 3/4 cup Old-Fashioned oats (or 2 1/14 cup Quick oats), uncooked

2/3 cup firmly packed brown sugar

3/4 cups raisins or any combo of dried fruit

1 Tablespoon cinnamon

1/2 teaspoon salt

3 1/3 cups skim milk

4 egg whites, lightly beaten or 1/2 cup egg substitute

1 Tablespoon vegetable oil

1 teaspoon vanilla

Preheat oven to 350 degrees F. Spray a 9" glass pan with non-stick cooking spray and set aside.

In large bowl, combine first 5 ingredients (oats through salt) and mix well. In medium bowl, combine remaining ingredients (milk through vanilla). Mix both combinations together and pour into prepared pan. Bake 40-50 minutes or until center is set and firm to touch. Cool. Top with milk or yogurt or eat alone. (We ate ours HOT). Store leftovers in fridge.

Makes 9 squares @ 2 WW Points+ each.

Nutritional info: ・213 calories・3.5 g fat ・1.9 mg cholesterol ・334 mg sodium ・43 g carbohydrate ・3 g dietary fiber ・8 g protein

Lemon-Basil Lasagna Rolls

My oldest daughter is pasta-obsessed at the moment and every time I ask her what she'd like for dinner this week, it's always "PASTA!" I found this recipe in People magazine (recipe author: Candice Kumai) and just added a bit more marinara sauce so the noodles wouldn't be so dry . It was both delicious and healthy, so we were all happy with it. Pictured with Favorite French Bread. Serves 6-7 (2 rolls each).

1 (16 ounce) box lasagna noodles (not the pre-cooked ones)
3 cups marinara sauce, divided 

1 (15 oz.) container  part-skim milk ricotta cheese
Finely grated zest of 2 lemons (save 1-2 Tablespoons for garnish)
1 Tablespoon dried oregano

1 Tablespoon dried basil (OR substitute 1 cup julienned fresh basil, plus more for garnish)

sea salt, to taste

1. Place oven rack in the middle of the oven and preheat to 350 degrees F.
2. Cook lasagna noodles according to package directions until al dente (still a little bit of crunch; Noodles will continue to bake & soften in the oven). Separate and lay flat on cookie sheet lightly sprayed with cooking spray to prevent them from sticking together.
3. Cover bottom of a 9x13-inch baking dish with 1 1/2 cups marinara sauce.
4. Blend ricotta, lemon zest, oregano, basil, and sea salt in a medium bowl.
5. Spread about 2 Tablespoons ricotta mixture evenly over each noodle; roll each tightly to form a compact spiral. 
6. Arrange rolled noodles neatly in baking dish and cover with the remaining 1 1/2 cups marinara sauce. Bake, uncovered, for 30 minutes.
7. Garnish with additional lemon zest and julienned basil, if desired. 

*NUTRITIONAL INFO: Per 2 lasagna rolls: 350.9 calories, 9 grams fat, 16.5 grams cholesterol, 424 mg. sodium, 51.2 grams carbohydrate, 4.3 grams fiber, 14.6 grams protein.

Spicy Thai Noodles

recipe from a small snippet 

We love Thai food. That being said cooking Thai food kinda freaks me out. Let's just say I had a really bad experience making a curry once. This recipe however is so simple and there are no "strange" ingredients that you see in some Thai recipes. You can vary how spicy it is by the amount of pepper flakes you use. We loved it and I will be making it often.  

Ingredients:

1 box linguine pasta

1-2 Tbs crushed red pepper flakes (I used 1Tbs and it was plenty spicy for me) 

1/4 c. vegetable oil

1/2 c. toasted sesame oil

6 Tbs honey (I used Agave) 

6 Tbs soy sauce

green onions, peanuts, cilantro  shredded carrots, toasted sesame seeds 

*I add some grilled chicken for protein 

Directions: 

Cook noodles. Drain. Chop onion, cilantro, peanuts. 

Combine oils and pepper flakes in small saucepan and cook over medium heat for 2 minutes. Strain out pepper flakes and reserve oil. To the reserved oil add honey and soy sauce. Whisk together then toss mixture with noodles. Add chicken or other protein if you wish. Before serving top each portion with green onions, cilantro, shredded carrots,  peanuts and sesame seeds (optional) Can be served warm or cold but I prefer warm. 

Coconut Milk Mac & Cheese

Well, I've been MIA for a while because we just moved in June and I'm still unpacking and getting organized. Combine that with the fact that it's summer and I haven't always been as excited to cook as I usually am and suddenly, it's been months since I've posted a new recipe.

My family has even been complaining about my lack of enthusiasm in the kitchen and it's going to change. I'm ready to cook, bake and I'll be ready to feed homemade cookies to any neighborhood kids that walk through my door!

My kids haven't stopped talking about this "amazing mac & cheese" that they had at their new friends' home last week. I called Jen up today to ask for the recipe and was surprised at the secret ingredient... Coconut milk! It's a unique and easy recipe that we all loved and I hope you will too! Recipe from Jen Carroll...

1 (16 oz.) box of uncooked pasta (elbow macaroni or shells)
1 tsp. chicken bouillon
1 tsp. paprika
Half of a 13.5 oz. can of coconut milk (I used lite)
2 cups shredded cheese
salt and pepper, to taste

Boil pasta according to package instructions and drain. Return pasta to pot. Add chicken bouillon and paprika and mix well. Add shredded cheese and stir until cheese melts. Pour coconut milk over the pasta and stir until incorporated. Add more coconut milk if needed to reach the desired consistency. Season with salt and pepper to taste. Serves 5-6. 

*** Since you'll have leftover coconut milk, may I suggest you use it to make Tropical Breakfast. It's SO good!

Honey Butter Roasted Potatoes

My amazing friend Annette made these potatoes for us when we visited her family recently and they made quite an impression on my family. They are a little sweet and very comforting. The best part is that they are SO easy! It can be adjusted to fit the number of servings you'll need. I plan for about one potato per person. Recipe from Annette Jones...

Baking potatoes, washed and cut in cubes

Butter, melted (1 Tablespoon for every 2 potatoes)

Honey (1 Tablespoon for every 2 potatoes)

Salt & pepper, to taste

Preheat oven to 400 degrees F. Line a baking sheet with a double layer of tin foil and spray lightly with non-stick cooking spray.

Mix the melted butter, honey, salt and pepper in a bowl or large ziploc bag. Add the cubed potatoes and mix well. Spread potatoes on the prepared baking sheet and roast for 30-40 minutes in the preheated oven, or until potatoes are fork-tender and beginning to brown. Stir & flip potatoes once or twice while baking for even baking. 

Tamale Pie

I lovvvvvvve tamales and usually order them when I eat at a Mexican restaurant. I was beyond excited to try this fun recipe from Ezra Pound Cake. It's easy and very different than anything I've made before. My whole family loved it and I can't wait to make it again! 

I couldn't find polenta in a roll, so I bought a box of polenta and made it fresh. You can usually find polenta in the Mexican food section at the grocery store. I've also used Giada's recipe, which is easy and inexpensive.

Adapted from “Moosewood Restaurant New Classics”

Serves 4 (We got 6 good-sized servings)

1 (15 ounce) can pinto beans, with liquid

1/2 cup fresh or frozen corn kernels 

1/2 cup salsa 

1 tsp. ground cumin

1/2 tsp. ground oregano 

1/4 tsp. salt 

12 ounces prepared polenta (I used a box and made it fresh)

3 Tbs. fresh cilantro, chopped (optional) 

1 cup cheddar cheese, grated

1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside. 
2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix thoroughly, and set aside. 
3. Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. If using fresh polenta, spread on the bottom of the pan.
4. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese. 
5. Cover and bake for 15 minutes, and then uncover and bake for 15 minutes more, until bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before cutting into wedges and serving. Garnish with sour cream, if desired.

Stuffed Shells

1 (10 oz.) package frozen chopped spinach, thawed, well drained (I just run under warm water in a colander)

1 (16 oz.) container low-fat cottage cheese (2 cups)

1 cup part-skim mozzarella shredded cheese, divided

1 red bell pepper, chopped

1 egg white

1 teaspoon dried oregano leaves

20 jumbo macaroni shells (for stuffing), cooked, drained and cooled

1 (28 oz.) jar spaghetti sauce

Heat oven to 400 degrees F. Mix spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and oregano until well blended; spoon into shells, adding about 1 heaping Tbsp. to each shell. Spread half the sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella. Cover with foil. Bake 40 min. or until heated through, removing foil after 30 min. Serves 5-6.

Pumpkin Mac & Cheese

Okay, so I really, really love pumpkin. When I saw this recipe in the October, 2011 issue of Better Homes and Gardens, I just had to try it! My kids asked why it was orange and were a little hesitant to try it, but they all liked it and my husband declared it his "favorite mac and cheese ever." It's a unique savory side dish or main course that I'll definitely be making again soon!

2 cups dried elbow macaroni (8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup whipping cream*
1 cup whole milk
4 ounces Fontina cheese, shredded (1 cup)
1 (15 ounce) can pumpkin
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs (1 piece of bread, crumbled)
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoon olive oil

Sage leaves (optional)

1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3.In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

* NOTES: I used whole milk instead of whipping cream and it seemed plenty rich and creamy and saved us a few calories as well! 

If you can't find Fontina cheese, try Havarti cheese instead.  They are very similar.

Lentil Barley Soup

I found this soup recipe at eatingwelllivingthin. *It's a vegetarian dish, but I added diced ham because I had some leftover after making my Mom's Ham & Noodle Casserole. It's full of veggies and good-for-you lentils and barley. Even my kids liked it! Pictured here with oyster soup crackers.

2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
2 celery ribs, diced
2 carrots, diced
6 cups low-sodium vegetable broth (or chicken or beef)
1 (28 oz.) can diced tomatoes, undrained
3/4 cup dry lentils
2/3 cup pearl barley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
Salt to taste

2 cups diced ham (optional)*

In a stock pot, heat oil over medium-low heat . Sauté onion, garlic, celery, and carrots in oil until onion is tender. Add broth, tomatoes, lentils, barley, oregano, rosemary, pepper, and salt. Bring to a boil over medium-high heat.

Reduce heat to low and simmer, covered for one hour or until lentils and barley are tender, stirring occasionally. Add 1/4 cup water or broth if soup gets too thick before the barley and lentils are soft. Makes approx. TEN 1-cup servings.

(Without ham added) Per serving: Calories 151; Protein 8 g; Fat 4 g; Carbs 13 g; Sugar 2 g; Sodium 355 mg

Gardener's Pie

We've had a few cold and rainy days and it's made me hungry for some warm comfort food. I found this amazing recipe at Ezra Pound Cake that smelled delicious and tasted even better! I wish the pictures did it justice... It is SO good!

MASHED POTATOES:

1 1/2 pounds Yukon Gold potatoes (or Russet), peeled and cut into 1/2-inch cubes

1/4 cup half-and-half

4 Tbs. (1/2 stick) butter

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 large egg yolk

FILLING:

2 Tbs. canola oil

1 cup onion, chopped

1/2 cup green pepper, chopped

2 carrots, finely chopped

2 garlic cloves, minced

1 tsp. salt

1/2 tsp. freshly ground black pepper

2 Tbs. all-purpose flour

2 Tbs. tomato paste*

1 cup vegetable broth*

2 Tbs. fresh rosemary, chopped*

1 tsp. fresh thyme, chopped*

1 (14 oz.) can red kidney beans, rinsed and drained

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen shelled green peas

1. For the Mashed Potatoes: Place the diced potatoes in a medium saucepan, and cover with salted cold water. Cover, and bring to a boil. Uncover, reduce the heat to medium, and simmer for 15 minutes, until the potatoes are tender. Drain the potatoes and return them, off the heat, to the saucepan. Warm the half-and-half and butter in the microwave for 35 seconds. Mash the potatoes. Add the half-and-half and butter mixture, salt, and pepper, and continue to mash until smooth. Stir in the egg yolk. Set aside.
2. Preheat the oven to 400 degrees F. Spray an 11-by-7-inch glass baking dish with cooking spray and set aside.
3. For the Filling: Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper and carrots. Cook, stirring, for 3 to 4 minutes. Add the garlic, salt and pepper. Stir in the flour, and keep cooking for another minute. Stir in the tomato paste, vegetable broth, rosemary and thyme. Bring the mixture to a boil. Add the kidney beans, reduce the heat to low, cover, and simmer until the sauce has thickened slightly, 10 to 12 minutes. Stir in the corn and peas. Spread the vegetable mixture evenly in prepared casserole dish.
4. Top with mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula.
5. Put the baking dish on a baking sheet. Bake for 25 minutes, or just until the potatoes begin to brown. Transfer to a wire rack, and let cool for at least 10 minutes before serving.

* Original recipe called for only 2 teaspoons tomato paste and I increase it to 2 Tablespoons. I used chicken broth in place of the vegetable broth. You can substitute 1 Tbs. dried rosemary and 1/2 tsp. dried thyme for the fresh herbs, if needed.

Broccoli-Quinoa Casserole

I found this delicious recipe over at eatingwelllivingthin. I love that it's healthy AND delicious! I serve this as a main dish, but it would make a great side dish as well. I've been using quinoa (pronounced "keen-wah") for a few years and I've used it in soups and as a simple side dish. I buy a bag at Costco every few months and it makes a lot. My kids LOVE this casserole...

1 (10 oz. can) condensed Cream of Broccoli soup (or Cream of Mushroom or Broccoli Cheese)
1/3 cup reduced fat mayonnaise
2 Tbs. milk
1 1/4 cups shredded cheese (cheddar, colby-jack, etc.)
1 teaspoon Splenda
1/4 teaspoon black pepper
Dash freshly grated nutmeg

2 cups cooked broccoli, coarsely diced
1 1/2 cups COOKED quinoa (see below*)
Grated Parmesan cheese

*To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish with non-stick cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli. Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 30-35 minutes or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

Easy Coleslaw

1/3 cup mayonnaise

1/2 tsp salt

4 tsp sugar

1 Tb. vinegar

Stir together.

Then stir in:

1 pkg coleslaw mix

Chill.

Serves 6

Homemade Trail Mix

This healthy and delicious snack is originally from Cooking Light, March 2010, but I got the recipe from my friend Ali Taylor. My kids love it sprinkled over yogurt! It would also be a great snack for lunches or hikes!

1/4 cup unsalted pumpkin seed kernels (pepitas)*

1/4 cup unsalted sunflower seed kernels*

   * I substitute 1/2 cup almonds, coarsely diced for pumpkin and sunflower kernels

1/3 cup maple syrup

2 Tbs. brown sugar

2 Tbs. canola oil

1 tsp. ground cinnamon

1 1/2 tsp. vanilla

1/4 tsp salt

1/8 tsp. ground cardamom

2 cups old-fashioned oats -OR- rolled barley flakes

1/4 cup toasted wheat germ 

1/3 cup dried blueberries

1/3 cup sweetened dried cranberries

1. Preheat oven to 325° F. Place pumpkin and sunflower seeds on a baking sheet lined with parchment paper or tin foil.  Bake for 5 minutes in preheated oven. Cool for 5 minutes. *If kernels are already toasted, skip roasting and go to step #2.
2. Combine syrup, canola oil, cinnamon, vanilla, salt and cardamom in a medium bowl. Stir in toasted pumpkin and sunflower kernels (or diced almonds), oats (or barley) and toasted wheat germ.
3. Spread mixture in a single layer on a parchment paper or tin foil-lined baking sheet. Bake for 25 minutes at 325° F, stirring every 8-10 minutes.
4. Remove from oven and cool granola in a pan on a wire rack. Stir in blueberries and cranberries. Store in an airtight container. Serve over yogurt, as granola cereal or as a snack. Makes 4 cups (serving size= 1/3 cup)

Nutrition per serving: CALORIES 181 ; FAT 6.5g (sat 0.7g,mono 2.3g,poly 2.8g); CHOLESTEROL 1mg; CALCIUM 13mg; CARBOHYDRATE 27.4g; SODIUM 59mg; PROTEIN 4.5g; FIBER 3.7g; IRON 1.4mg

Baked Penne Rosa

This comfort dish is easy to make ahead and bake on a busy night...

          10 oz. penne or mostaccioli pasta

          26 oz. spaghetti sauce (Garden Vegetable variety)

          8 oz. ricotta cheese

          8 oz. mozzarella or parmesan cheese

Preheat oven to 350°. Lightly grease a casserole dish and set aside. Cook pasta until al dente (still a little firm). Meanwhile, mix spaghetti sauce and ricotta cheese in a saucepan and warm slowly over medium heat. Add the cooked pasta and stir to coat. Pour into the prepared dish and sprinkle with cheese. Bake for 20-30 minutes, or until heated through. Serves 8.

Zucchini & Potato Pie

I've been making this recipe for several years and it's such a fun, different meal! I love it served with a crisp salad, fruit or steamed veggies.

           1 egg, beaten

           3 cups shredded hash browns

           1/4 cup onion, finely chopped

           1/4 cup parmesan cheese, shredded

           1/4 tsp. salt

           2 1/2 cups zucchini, thinly sliced (about 1/4")

           1 garlic clove, finely minced

           4 egg whites

           2 whole eggs

           3/4 cup Swiss cheese, shredded

           1/2 cup milk

           1/2 tsp. dried oregano

Preheat oven to 400°. Mix together 1 beaten egg, hash browns, onion, parmesan cheese and salt in a medium mixing bowl. Spray a pie plate with cooking spray and press hash brown mixture into the bottom and up the sides of the pie plate. Cover the edges with tin foil or use a crust shield to protect the edges from over-browning. Bake for 20 minutes.

In the meantime, spray a frying pan with cooking spray and cook sliced zucchini and garlic over medium heat for about 5 minutes, stirring often. While zucchini is cooking, mix remaining ingredients in a small bowl. When hash brown crust is done, take from the oven and remove the crust shield or tin foil. Arrange hot zucchini in the bottom of the crust. Carefully pour egg & cheese mixture over the top and replace the crust shield or tin foil over the edge of the crust. Bake for 25 minutes, or until center is set. Let sit for 5 minutes, then cut into wedges and serve. Serves 6.