fiesta tortilla stack

1 can refried beans
1/2 c. salsa
1/2 c. sour cream
2 Tbsp. taco seasoning
1 red bell pepper, chopped
4 sliced green onions
1 can sliced olives
5 flour tortillas (burrito size)
2 c. shredded lettuce
2 c. shredded cheddar
2 chopped tomatoes

Combine beans, salsa, 1/4 c. sour cream, and 1 Tbsp. taco seasoning. Mix well. Add green onions, red pepper and 1/2 of olives. Mix gently. place one tortilla on a baking sheet. Top tortilla with 3 scoops of bean mixture; spread within 1/4 " of edge. Sprinkle with cheese. Repeat layers of tortilla, bean mixture, and cheese 3 more times. Top with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 c. of sour cream with the remaining seasoning; spread evenly over top of tortilla stack. Sprinkle with tomato, olive slices, and lettuce. Cut into wedges and serve with salsa.

vegetable cheese chowder

3 c. chicken broth (or vegetable broth)
1 c. cubed potatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. margarine or butter
2 c. milk
1/2 c. flour
2 c. (8 oz.) shredded cheddar
Dash pepper
1 T. minced parsley

Bring chicken broth to boil in large soup pot. Add veggies and butter. Cover and cook until veggies are jsut tender (15-20 min.) Combine mild and flour and use as thickening. Add cheese, pepper and parsley. Stir until thickened and cheese is melted. (Can double veggies if desired, I usually do.)

creamy pasta bake

1 jar (30 oz.) spaghetti sauce
1 pkg. (16 oz.) rainbow rotini, cooked and drained
1 1/2 c. sour cream
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese

Heat oven to 375. Mix all ingredients. Spoon into 13x9" baking dish. Bake 25 minutes.

So easy it's embarrassing!

tomato artichoke soup

4 tbsp. butter
1 large onion, chopped
1 tbsp. minced garlic
1/2 t. dried thyme
1 15 oz. can artichoke hearts, coarsely chopped
1 28 oz. can chopped tomatoes with juice
4 c. chicken broth
2 15 oz. cans white beans (optional)
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream

In large saucepan, heat butter and saute the onion for 5 min. Add garlic and thyme, saute 1 min. more. Add remaining ingredients except sour cream. Cover, simmer for 30 min. Add sour cream. (Extra broth may be added if juices cook out.)

*Sue and Steph both got full batches, I split one between Carrie and Jodi. Let me know if you guys got enough!

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
2 c. sliced zucchini
1 pkg. (8 oz. ) cream cheese, cubed
1/2 c. grated parmesan cheese
1/2 c. butter or margarine
1/2 c. milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste

Cook pasta as directed on package, adding sliced zucchini during the last 3 minutes of the cooking time.

Meanwhile, place cream cheese, parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.

Add pasta and zucchini; toss lightly. Serve topped with additional parmesan cheese, if desired.

makes about 8 servings.

bow-tie lasagna

1 lb. bow-tie pasta
2 zucchini, shredded
1 16 oz. jar spaghetti sauce
1 c. ricotta cheese
1 t. salt
2 c. shredded mozzarella

1-Cook bow-tie pasta as instructed. While pasta is cooking, heat the zucchini in spaghetti sauce in medium saucepan until it boils.
2-Drain pasta and mix immediately with ricotta and salt. Layer 1/2 of mixture in large casserole. Add 1/2 sauce and 1/2 mozzarella. Repeat.
3-Bake at 350 for 25-30 minutes.

serves 6-8

Hearty Veggie Soup

2 14 1/2 oz. cans vegetable broth
1 large tomato, chopped
1 med. onion, chopped
2 lg. carrots, sliced
1 stalk celery, sliced
1 clove garlic, chopped
2 T. chopped parsley
1/2 t. salt
1/8 t. black pepper
1/2 c. uncooked macaroni
1 15 oz. can kidney beans, drained
1 c. cut green beans
1 zucchini, cut in 1/2 inch slices

In a large soup pot, combine broth, tomato, onion, carrots, celery, garlic, parsley, salt and pepper. Bring to a boil, reduce heat and simmer for 20 min. Add macaroni, beans and zucchini. Simmer for an additional 20 minutes.

Eggplant Ricotta

I am in the habit of calling this Eggplant Parmesan, but I actually don't use any Parmesan cheese in it, so I changed the name...Also, it's not so much a recipe as just the way I cook eggplant, so excuse the lack of specific amounts.

peel and slice 1 med.-size eggplant into 1/4 inch slices. Shake to coat slices in a ziplock bag with a little flour, salt and pepper. Dip in 3 beaten eggs, then in bread crumbs. ( I like to use italian style) In large skillet add 1/2 inch oil, heat to medium high and cook eggplant a few slices at a time till tender and light brown on both sides. Remove slices and drain on paper towels. Add more oil as needed.
cover bottom of casserole dish with your favorite spaghetti sauce. (I like sauce with chunky veggies in it for this dish) arrange 1/2 eggplant slices on top of sauce. Top each slice with a dollop of ricotta cheese, then add remaining eggplant slices, top with shredded mozzarella cheese, then more spaghetti sauce. Bake casserole for 20 minutes or till bubbly.

Spinach Lasagna

12 lasagna noodles, cooked and drained
1 (15 oz.) container ricotta cheese
2 c. (8 oz.) shredded mozzarella cheese
1/4 c. shredded Parmesan cheese, divided
2 eggs
1 jar marinara sauce
1 (10 oz.) pkg. frozen spinach, thawed and well drained (you can also use fresh!)
1 (16 oz.) jar alfredo sauce

In large bowl, combine ricotta, mozzarella, 2 tablespoons Parmesan and eggs; mix well. In 9 x 13-inch baking dish, spread 1 cup marinara sauce. Layer 4 lasagna noodles over sauce. Top with half each, cheese mixture, spinach, and marinara sauce. Repeat layers. Top with 4 remaining lasagna noodles. Spread alfredo sauce evenly on top; sprinkle with remaining Parmesan. Cover; bake at 350 degrees for 40 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 10 minutes before serving.