Penne with Zucchini

Ingredients

4 tablespoons Olive Oil

1 clove Garlic, finely chopped

2 lbs Zucchini

Salt & Pepper to taste

1 box Penne Pasta

1/2 cup Parmigiano cheese, grated

Directions

1. Cut zucchini in small bite-size chunks. Season with salt and let drain for 1 hour.
2. Saute garlic in oil for 1 minute.
3. Add zucchini, season with pepper and slowly cook until completely cooked through, about 10 minutes.
4. Cook pasta according to directions. Drain and toss with sauce. Stir in cheese before serving.

Fuss-Free Ravioli & Cheese Bake

Ingredients

1 jar Spaghetti Sauce
1 can Diced Tomatoes, undrained
1 can Beef Broth
1/4 cup Zesty Italian Dressing
2 9 oz package Refrigerated Cheese-Filled Ravioli
1 cup Mozzarella Cheese

Directions

1. Heat oven to 375°.
2. Combine spaghetti sauce, tomatoes, broth and dressing in 13 x 9 baking dish. Add ravioli; toss to coat.
3. Cover with foil. Bake 50 minutes or until ravioli is tender. Remove foil; stir. Sprinkle with cheese; let stand 5 minutes or until melted.

Serves 6

Bean Enchiladas

Ingredients

2 cups Salsa
10 Flour Tortillas
1 can Black Beans, rinsed & drained
1 Red Pepper, chopped
1 Onion, chopped
1 1/2 cups Monterey Jack Cheese

Directions

1. Preheat oven to 350°. Cook vegetables in large nonstick skillet sprayed with cooking spray 5-6 minutes until cooked through. Drain, if necessary.
2. Stir in 1/2 cup each of salsa and shredded cheese.
3. Spread 1 cup of the remaining salsa onto bottom of 13 x 9 baking dish.
4. Spoon 1/4 cup of the mixture down center of each tortilla; roll up. Place seam-sides down, on salsa.
5. Top with the remaining 1/2 cup salsa and additional 1 cup shredded cheese.
6. Bake 20 minutes or until heated through.

Cheesy Bean Enchiladas

Ingredients

1 can Refried Beans
1 jar Salsa, divided
1 8 oz package Cheddar Cheese, divided
1/4 cup Chopped Onion
8 Flour Tortillas

Directions

1. Preheat over to 350°.
2. Mix beans, 1/2 cup of salsa, 1 cup cheese and onion until well blended. Spread remaining 1 cup salsa onto bottom of 13 x 9 baking dish.
3. Spoon 1/4 cup of the bean mixture down center of each tortilla; roll up. Place seam sides down, over salsa in baking dish. Top with the remaining salsa and cheese.
4. Bake 20 minutes or until heated through

Serves 4, 2 enchiladas each

15 Minute Fried Rice

Ingredients

1 tablespoon Oil
3 Eggs, lightly beaten
2 cups Water
1 16 oz package Frozen Stir-Fry Vegetables, thawed
1/4 cup Soy Sauce
1 Chicken Bouillon Cube
2 cups White Rice, uncooked

Directions

1. Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
2. Add water, vegetables, soy sauce and bouillon cube to skillet; bring to boil. Stir in rice; cover.
3. Remove from heat. Let stand 5 minutes. Stir in cooked eggs. Serve immediately.

Fettuccine with Fresh Vegetables

Ingredients

8 oz Uncooked Fettuccine

2 1/2 tablespoons Olive Oil

2 tablespoons Mrs Dash Garlic & Herb Seasoning Blend

1 Red Bell Pepper, cored & seeded, cut into thin strips

1 Yellow Bell Pepper, cored & seeded, cut into thin strips

2 cups chopped Asparagus

2 tablespoons Fresh Lemon Juice

3/4 cup Shredded Provolone/Mozzarella Cheese Blend

Directions

1. Cook pasta. Heat oil in large skillet over medium head, add vegetables and seasoning.
2. Cook and stir until tender, about 8 minutes.
3. Toss together hot pasta, vegetables, and lemon juice.
4. Mix in cheese and serve.

Serves 6

Meatless Mexican Lasagna

Ingredients

2 cups Frozen Corn, thawed
1 15 oz can Black Beans, rinsed & drained
1 14 1/2 oz can Diced Tomatoes with Basil, Oregano & garlic, undrained
1 4 oz can chopped Green Cilies
3 Green Onions, sliced
2 teaspoons Dried Oregano
2 teasponns Ground Cumin
4 6inch Corn Tortillas
1 1/2 cup Mexican Cheese Blend, shredded

Directions

1. In a bowl, combine the first seven ingredients.
2. Place two tortillas in an 11 x 7 x 2 baking dish coated with cooking spray.
3. Spread with half of the corn mixture; sprinkle with halfo of the cheese. Repeat layers.
4. Bake uncovered at 400° for 15-20 minutes or until heated through. Let stand for 5 minutes.

Serves 6

Vegetarian Stuffed Peppers

Ingredients

6 large Sweet Peppers
2 cups Brown Rice, cooked
3 small Tomatoes, diced
1 cup Frozen Corn, thawed
1 small Onion, diced
1/3 cup canned Red Beans, rinsed & drained
1/3 cup canned Black Beans, rinsed & drained
3/4 cup Monterey Jack Cheese
1 can ripe Black Olives
4 fresh Basil leaves, chopped
3 Garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup Spaghetti Sauce
1/2 cup Water
4 tablespoons Parmesan Cheese, divided

Directions

1. Cut tops off peppers and remove seeds; set aside.
2. In a large bowl, combine rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, slat and pepper.
3. Spoon into peppers. Combine spaghetti sauce and water;pour half into an oval 5 quart slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
4. Cover and cook on low for 3 1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Paremsan cheese.

Serves 6

California Cream Pasta

Ingredients

1/3 cup Butter
2 cups sliced Mushrooms
1/2 cup Heavy Cream
1/2 teaspoon Basil
8 oz Pasta, cooked and drained
1 cup fresh Spinach, torn into bite-sized pieces
1/4 cup Parmesan Cheese
1/4 cup Swiss Cheese, shredded
Salt & Pepper to taste

Directions

1. Melt butter in skillet, saute mushrooms.
2. Add cream and basil; heat
3. Pour over hot pasta; mix throughly.
4. Add spinach, cheese, salt and pepper; toss well to mix.