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.