Cooking Time : 30 mins.
Preparation Time : 20 mins.

Serves 6 to 8.

• 1 medium sized butternut squash
• 1/2 stick of butter
• 1 cup of milk
• 1/4 tsp kosher salt
• 1/4 tsp fresh ground pepper
• 2 cloves of garlic
• 1/4 cup brown sugar
• 1/2 medium sized onion
• 1 tsp olive oil

4 cups chicken broth (or water)

Method

Preheat oven to 400 degrees. Cut squash in half lengthwise. Spread butter liberally onto squash and then add brown sugar on top. Bake for 1 hour or until tender and allow to cool. Scoop out squash with a spoon (or an ice cream scoop) and discard all skin and seeds. Heat oil over medium-high heat and saute onions and garlic-add chicken broth and simmer for 20 minutes. Put squash in food processor or blender along with onions and garlic, salt, pepper and milk. (Make sure you use care when blending hot food.) Reheat soup and serve.

• 2/3 cup butter
• 1/2 cup chopped onion
• 2 large cloves garlic, minced
• 5 cups chicken broth
• 4 stalks celery, finely chopped
• 4 to 5 carrots, finely chopped
• 3 lbs. broccoli, cut into flowerets
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 2 cups heavy cream
• 1 cup milk
• 2 tsp. ground nutmeg
• 8 oz. sharp cheddar cheese, shredded

Method

In a saucepan melt 2 tablespoons of the butter over medium heat. Add onion and garlic; saute until tender. Add chicken broth, celery, and carrots to saucepan. Bring to a boil. Reduce heat and simmer until carrots are tender. Add broccoli; simmer 10 to 15 minutes more. Meanwhile, in another saucepan melt the remaining butter. Whisk in flour and salt until smooth. Cook over medium heat, whisking constantly until mixtures bubbles. Gradually whisk in cream and milk, whisking constantly over medium heat until mixture comes to a boil and thickens. Stir in the nutmeg. Remove saucepan from heat; add cheese, whisking until cheese melts. Pour cheese mixture into broccoli mixture, stirring until combined; heat through.

• 8 oz. lasagna noodles
• 3 Tablespoons olive oil
• 1 cup chopped onion
• 1/4 cup finely chopped green bell pepper
• 1 teaspoon minced garlic
• 6 medium fresh tomatoes, peeled and chopped
• 1 teaspoon salt
• 1/4 cup chopped fresh parsley
• 2 Tablespoons chopped fresh basil
• 2 Tablespoons chopped fresh oregano
• 1 (8 oz.) can tomato sauce
• 4 cups water
• 2 medium eggplants, peeled and thinly sliced
• 1 egg, beaten
• 1/2 cup Ranch dressing
• 1 1/2 cups shredded mozzarella cheese
• 1 cup part-skim ricotta cheese
• 1/2 cup freshly grated parmesan cheese

Garnish: 8 parsley sprigs

Method

Heat oven to 350 degrees. Spray a 13×9x2 baking dish with non-stick cooking spray. Cook lasagna noodles as directed on package. Set aside. Heat oil in a large skillet over medium heat. Add onion, pepper, and garlic. Saute 6-8 minutes over low heat until onion is tender. Stir in next six ingredients. Bring to a boil over medium heat. Reduce heat to low and simmer for 20-25 minutes, stirring often. Remove from heat. Meanwhile, in a 3-quart pot, bring water to a boil over medium heat. Add eggplant. Boil for 4-5 minutes until tender. Remove from heat and drain. In a large bowl, stir together remaining ingredients except Parmesan cheese. To assemble, place half of eggplant in a single layer in prepared baking dish. Top with 1/3 of tomato mixture, half of cheese mixture, and half of lasagna noodles. Repeat layers. Spread remaining tomato mixture over top. Sprinkle with Parmesan cheese. Bake for 30-35 minutes until bubbly. To serve, cut into 6 squares. Garnish each serving with a parsley sprig.

• 2 large baking potatoes, unpeeled and cubed
• 1/4 cup margarine
• 1/4 cup flour
• 1 cup milk
• 1 cup half and half
• 4 cups shredded cheddar cheese
• 1 tsp. dried Italian seasoning
• 1/2 tsp. pepper
• 12 hard-cooked eggs, sliced
• 1 pound bacon, cooked, drained, and crumbled
• 2 cups soft bread crumbs

3 tbsp. margarine, melted

Method

Cook potatoes until tender; drain and cool. For cheese sauce, melt the 1/4 cup margarine; add flour, stirring till smooth. Gradually add milk and half and half. Cook and stir till thick and bubbly. Add cheese, Italian seasoning, and pepper, stirring till cheese melts. In a greased 9×13 casserole layer half the egg slices, bacon, and cheese sauce. Top with potatoes. Layer with the remaining eggs, bacon, and cheese sauce. Combine bread crumbs and the 3 tablespoons melted margarine; sprinkle over the casserole. Cover and chill overnight. Let stand at room temperature for 30 minutes. Bake, uncovered, at 350 degrees for 45 minutes to 1 hour.

• 1 can black beans, drained
• 1 small carrot, minced
• 1/2 onion, minced
• 2 cloves garlic, minced
• 2 tbsp sesame seeds
• 1 tbsp ground cumin
• 1 tbsp fresh oregano
• 1 tbsp fresh thyme
• 1 tbsp fresh basil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cayenne
• 2 eggs

3/4 cup quick oats

Method

Mash drained black beans (food processor or potato masher work well). Combine with all ingredients except eggs and oats. Once mixed well add eggs until thoroughly mixed (it’s really easier to do this by hand even though it’s a bit messy). Once mixed add oats (you may need slightly more oats depending on consistency, mixture should hold together fairly well and not be too mushy). Shape into 2-3 inch balls and press flat to form a patty. Place on hot fry pan sprayed with nonstick cooking spray. Cook until browned on both sides (3-4 minutes per side). Serve on a bun with cheese, on a bed of fresh greens, or let cool and store in fridge for later use.

• Spread:
• 1/2 cup cooked white beans
• 1 tbsp Dijon mustard
• 1 tsp sugar
• 2 tbsp lemon juice
• Filling:
• 1 cup uncooked assorted vegetables
• 2 egg whites
• 1/2 tsp: basil, parsley, salt, and black pepper
• 2-3 slices of whole wheat bread

Method

Combine white beans, mustard, and lemon juice in a food processor. Add additional lemon juice for desired consistency. Set aside. In a greased skillet on low heat, cook vegetables until almost done. Add egg white and spices and continue cooking until mixture is done. Spread some bean mixture over each slice of toasted bread, then add a small portion of egg mixture on top. Serve immediately.

• 1 1/2 cups whole milk
• 3 eggs, separated
• 2 Tbs tapioca flour
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 10 oz package frozen spinach, cooked and well drained
• 1/3 cup grated fresh parmesan or Pecorino Romano cheese
• 2/3 cup grated light Swiss cheese

Non-stick cooking spray

Method

Beat together milk, egg yolks, tapioca flour, salt and pepper. Stir in cooked spinach and cheeses. Beat egg whites in small bowl until stiff peaks form. Fold into spinach mixture. Pour into 10″ pie plate coated with nonstick spray. Bake 35-40 minutes at 350 degrees.

• 3 large (8 - 10 inch) zucchini skin and ends removed
• 1 medium onion, peeled and chopped
• 3/4 pound part skim milk mozzarella, diced small
• 1 tablespoon garlic powder
• 1 cup Locatelli Romano or Parmasan Cheese
• 1 cup chopped parsley leaves
• 1 cup chopped basil leaves plus extra for garnish
• 4 eggs or equivalent of Egg Beaters
• 1 1/2 cups reduced fat or regular Bisquick mix

1/4 cup olive olil plus extra for greasing pan

Method

1. Dice zucchini into 1-inch pieces. Into very deep and wide mixing bowl, add the zucchini, onion, mozzarella, garlic powder, cheese, parsley and basil 2. Add eggs (or Egg Beaters) and blend well. Add bisquick and blend well. Add olive oil and blend well. The mixture will have a pastry batter texture. 3. Grease a 9 x 12 x 1 1/2 inch baking pan with olive oil. Pour in batter and bake in preheated 350% oven for 30 minutes or until top is golden brown. Let sit for 15 minutes before cutting

• 1 egg
• 1 C lukewarm water
• 3 C flour
• Flour for hands and work surfaces
• 1 T vegetable oil
• 12 medium potatoes
• pepper
• salt
• 8 oz sharp cheddar cheese
• Pam

1 large or 3 small onions

Method

Potato Filling: Peel and quarter the potatoes. Boil them in water seasoned with salt, then strain the water. Mash potatoes and add sauteed onions. Add cheese and allow to melt; season with salt and pepper. Mix well with a mixer. Varenyky Dough: Beat egg with a fork in a large mixing bowl. Add water and oil. Add flour 1 cup at a time, mixing with fork until very thick. Then turn out on floured cutting board and knead dough until all the flour is mixed. Separate dough into 2 halves: place one in bowl and cover with towel. Roll other half until approx. 1/8 inch thick, then cut out cicles with biscuit cutter or glass (approx. 3 inches across). Repeat with other half. Making Varenyky: Put flour on your hands amd your work surface. Hold dough in palm of hand and put about 1 T of potatoe filling in center. Fold dough over and seal edges (make sure they seal well, or it’ll come open when boiled). Lightly flour both sides. Cooking Varenyky: Bring water to a boil in a large pot and add oil and salt. Once it returns to a boil, add about 30 varenyky. Stir every few minutes; once they float to the top, cook 4 minutes (still stirring every few minutes). Remove with flat, slotted spoon into baking dish. Spray with Pam.