Jalapeno Popper Pasta *

8 oz pasta (elbow or rotini)
1 1/2 pounds boneless skinless chicken breasts, cooked and sliced

For the garlic breadcrumbs:
1/4 cup panko breadcrumbs
1 tsp olive oil
1 garlic clove, minced
pinch salt

For the sauce:
1 Tbsp olive oil
1 cup chopped yellow onion
1 - 2 garlic cloves, minced
2-3 jalapeno peppers, minced or sliced
6 oz cream cheese, cubed
1 cup milk
1 cup Monterey jack cheese
1 tsp chili powder
salt and pepper, to taste

Cook pasta to al dente.  Drain and set aside.  Meanwhile, heat oil in a nonstick skillet and add breadcrumbs and 1 clove garlic.  Stir frequently until breadcrumbs begin to brown and garlic is fragrant.  Add a pinch of salt, remove from heat and set aside.  In a large saute pan, heat olive oil over medium high heat.  Add onion and cook for about 5 minutes.  Add peppers and cook for 3 minutes, or until onion and peppers are softened.  Add garlic during the last minute, cooking until fragrant.  Reduce heat to medium and add cream cheese to onion mixture.  Stir until melted.  Add milk, stirring until incorporated.  Add cheese and chili powder and stir until melted and smooth.  Remove sauce from heat.  Add cooked pasta and chicken to sauce and toss until combined.  Add salt and pepper to taste.  Sprinkle with breadcrumbs. 

Serves 5

Chicken Parmesan Sandwiches *

4 thin chicken breast cutlets
Salt and pepper, to lightly season
1 egg, beaten
1 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbsp butter
2 Tbsp olive oil
1 cup prepared marinara sauce
1 cup shredded mozzarella cheese
1 cup sliced pepperoni slices
Dried chopped basil
4 hoagie rolls, cut in half lengthwise
4 sheets aluminum foil
non-stick cooking spray

Season chicken cutlets with salt and pepper.  Pour beaten egg into one plate.  Combine bread crumbs and parmesan cheese on another plate and mix.  Dip cutlets in egg, then in bread crumb mixture.  Melt the butter and olive oil in a large skillet.  Working in batches, cook the chicken cutlets until browned and crispy.  Spray each sheet of aluminum foil lightly with cooking spray.  Add the bottom of a roll to each sheet.  Top each with 1/4 cup shredded mozzarella, a chicken cutlet, 1/4 cup marinara, pepperoni slices (enough to cover the chicken), and a few shakes of basil.  Add the roll top.  Wrap loosely, being sure all the edges are sealed.  Cook sandwiches on a baking sheet at 350 degrees for 30 minutes.  Let stand 5-8 minutes before unwrapping.

Serves 4

Blueberry Crumb Loaf *

3/4 cup sugar
2 tsp cornstarch
1 Tbsp lemon juice
2 cups blueberries, fresh or frozen (thawed)
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
Zest of 1 lemon
1 stick plus 1 Tbsp butter, cut into cubes
1 1/2 Tbsp powdered sugar

Preheat oven to 375.  Coat loaf pan with nonstick spray.  In small bowl, combine 1/4 cup sugar and cornstarch.  Stir in lemon juice.  Add blueberries and gently toss to combine.  Set aside.  In large bowl, combine flour, remaining 1/2 cup sugar, baking powder and salt.  Add egg, vanilla, lemon zest and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.  Spread 2/3 of the batter into the prepared baking dish.  Spread blueberry mixture evenly over the bottom layer.  Sprinkle with remaining 1/3 of the batter and powdered sugar.  Place into oven and bake until lightly browned, about 35-40 minutes.  Let cool slightly before cutting. 

Serves 8

Parmesan Zucchini Sticks *

8 zucchini, sliced in half
1 cup Parmesan cheese, shredded
2 tsp oregano
1/4 tsp salt
3/4 tsp pepper

Preheat oven to 350.  Arrange zucchini halves on rimmed baking sheet lined with parchment paper or foil.  In bowl, mix Parmesan cheese, oregano, salt and pepper.  Top each zucchini half with 1 to 1 1/2 Tbsp of mixture, spreading evenly.  Bake for 15 minutes.  Then broil on High for 4-5 minutes or until cheese turns crispy and golden.  Serve warm or cold.

Smoked Sausage Baked Beans *

55 oz baked beans
1/2 pound fully cooked smoked sausage, chopped
2 jalapenos, finely chopped
2 tsp ground cumin
2 tsp chili powder

Heat oven to 350.  In bowl, mix ingredients; spoon into ungreased 2 quart casserole.  Bake uncovered 30-50 minutes or until thoroughly heated and bubbly.

Serves 12

Quinoa Summer Squash Casserole *

12 oz salsa verde
1 pint cherry tomatoes, chopped
1 poblano pepper, chopped
1/2 cup chopped onion
1 Tbsp lime juice
1 tsp salt
1 cup quinoa
1 cup crumbled feta cheese, divided
2 pounds yellow summer squash, cut into 1/4 inch slices
2 Tbsp fresh oregano

Coat a crock pot with nonstick cooking spray.  Layer quinoa, 1/3 cup cheese, and all squash.  Top with another 1/3 cup cheese.  Pour tomatillo mixture on top, then tomatoes, bell pepper, onion, lime juice, and salt, but don't stir.  Cover and cook on low for 4 hours.  Serve sprinkled with oregano and the remaining 1/3 cup cheese.

Serves 10

Breakfast Casserole *

8 oz bacon, cooked and crumbled
8 oz frozen broccoli, thawed
2 Tbsp butter, softened
8 slices bread
3/4 cup shredded cheddar cheese
12 eggs
2 cups milk
1/2 tsp onion powder
Salt and Pepper to taste

Lightly butter a 9x13 pan.  Lightly butter bread slices.  Line bottom of baking pan with bread slices.  Cover bread with cheese, bacon, and broccoli.  In a bowl, beat together eggs, milk, onion powder, salt, and pepper, then pour into pan.  Best if refrigerated overnight, but ok to cook right away.  Bake at 325 degrees for about 60 minutes or until eggs are solid.

Serves 12

Mini Frittatas *

6 oz frozen chopped spinach, thawed and drained
15 oz ricotta cheese
2 Tbsp sour cream
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1/4 tsp hot pepper sauce
1 tsp ground cumin
1/4 tsp black pepper
1/2 tsp lemon pepper
2 Tbsp parsley
Serve with salsa

Preheat oven to 375.  Lightly grease muffin tin.  In a bowl, combine spinach, ricotta, sour cream, parmesan, and cheddar.  In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, lemon pepper, and parsley.  Stir egg mixture into spinach mixture.  Spoon mixture into prepared muffin tin.  Bake in preheated oven for 20-25 minutes.  Let stand for 5 minutes.  Remove from muffin cups.  Serve warm, topped with salsa.

Nutella Banana Bread *

2 cups bisquick
3-4 oz pkg instant vanilla pudding mix
1 cup sugar
1/8 cup vegetable oil
3 eggs
3 overripe bananas, mashed
1 tsp vanilla
2 Tbsp hazelnut chocolate spread (such as Nutella)

Mix together baking mix, pudding mix, sugar, oil, and eggs and stir well.  Stir in mashed bananas.  Add vanilla and hazelnut-chocolate spread.  Mix well.  Bake at 350 degrees for 55-60 minutes in a greased 9 inch loaf pan.  Cool in the pan before slicing.

American Potato Salad *

5 pounds red potatoes, boiled and cut into cubes
6 eggs, boiled, peeled and chopped
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 green bell pepper, seeded and diced
3 ribs celery, thinly sliced
2 tsp salt
1 tsp black pepper

In a bowl, combine all.  Cover and refrigerate for several hours before serving. 

Serves 12

Rosemary Chicken *

6 chicken breasts
1 cup light mayonnaise
2 tsp garlic powder
2 tsp onion powder
2 heaping Tbsp rosemary
1 1/2 cups Italian bread crumbs

Preheat oven to 375.  Spray 13x9 with nonstick cooking spray.  Mix garlic powder, onion powder, rosemary and bread crumbs, set aside.  Cover chicken breast with mayonnaise and dip in bread crumb mixture.  Place chicken breasts in 13x9 and cook for 30-45 minutes, or until chicken is cooked through.

Ginger Cake *

2 1/2 cups all purpose flour
4 tsp baking powder
4 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 cup butter
1 1/2 cups packed dark brown sugar
4 large eggs
1/4 cup grated fresh ginger root
1 tsp vanilla
1 cup milk
2 Tbsp powdered sugar

Preheat oven to 350.  Grease and flour a 9 inch bundt pan.  Sift together flour, baking powder, ground ginger, cinnamon, and salt.  Set aside.  In a large bowl, cream together butter and brown sugar until light and fluffy.  Beat in eggs, one at a time, then stir in grated ginger root and vanilla.  Beat in flour mixture alternately with milk, mixing just until incorporated.  Pour batter into prepared pan.  Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into center of cake comes out clean.  Let cook in pan for 10 minutes, then turn out onto a cooling rack to finish cooling.  Dust lightly with powdered sugar before serving.

Lemon Parsley Green Beans *

1 pinch white sugar
1 pound fresh green beans, trimmed
2 Tbsp butter
2 tsp olive oil
3 cloves garlic, minced
1 Tbsp lemon zest
1/4 cup chopped fresh parsley
Salt and pepper to taste
1 lemon, cut into wedges

Bring a large pot of salted water to a boil over high heat; add sugar and beans.  Cook until beans are bright green and tender, 3-5 minutes.  Drain and place in a large bowl of ice water to stop cooking.  Combine butter and olive oil in a large skillet over medium high heat; cook until butter melts.  Stir in garlic; cook until pale beige and fragrant.  Stir in beans; cook until wilted and garlic is dark brown, about 4 minutes.  Toss beans with lemon zest and parsley; cook 1-2 minutes more.  Season to taste with salt and pepper.  Transfer beans to a serving dish and garnish with lemon wedges.

Serves 6

Chicago Style Pan Pizza *

Premade pizza crust
1 pound bulk Italian sausage, crumbled and browned
2 cups shredded mozzarella cheese
2 tsp olive oil
8 oz fresh mushrooms, sliced
1 small onion, chopped
1 (28 oz) can diced tomatoes, drained well
3/4 tsp oregano
1/2 tsp salt
1/4 tsp fennel seeds
1/4 tsp garlic powder
1/2 cup freshly grated Parmesan cheese

Remove browned sausage from skillet with a slotted spoon and onto a paper towel covered plate.  Blot sausage with additional paper towels to remove excess grease.  Spread sausage evenly over crust.  Sprinkle evenly with mozzarella cheese.  Heat oil in skillet.  Add mushrooms and onions and cook until onion is tender.  Stir in well drained tomatoes, oregano, salt, fennel seeds, and garlic powder.  Spoon over mozzarella.  Sprinkle Parmesan on top.

Cook according to pizza crust package directions. 

Serves 6

Spinach Sausage Soup *

1 pound bulk Italian sausage
4 cans chicken broth
8 red potatoes, quartered and thinly sliced
1 envelope Italian salad dressing mix
2 cups frozen chopped spinach

In skillet, brown sausage.  Meanwhile, in stew pot, combine broth, potatoes, and salad dressing mix.  Bring to a boil; cover and simmer for10 minutes or until potatoes are tender.  Drain sausage.  Add sausage and spinach to broth and potato mix.  Cook until heated through. 

Serves 6

Peanut Butter and Chocolate Cookie Sandwiches *

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 (11 oz) pkg peanut butter and chocolate pieces
1/2 cup chocolate frosting
1/2 cup peanut butter

Beat butter for 30 seconds.  Add sugar, brown sugar, soda, and salt.  Beat until combined.  Add egg and vanilla.  Beat till combined.  Beat in flour and cocoa powder.  Stir in peanut butter and chocolate pieces.  Cover and chill for 2-3 hours. 

Preheat oven to 375.  Roll dough into 1 inch balls.  Place 2 inches apart on lightly greased sheets.  Flatten slightly.  Bake 7-8 minutes.  In a small bowl, stir together frosting and peanut butter.  Spread 2 tsp frosting mix on bottom half of cookies.  Top with another cookie.

Chicken Braciole *

2 cups marinara sauce
2 eight ounce boneless, skinless chicken breasts
4 thin slices prosciutto
1 cup fresh spinach
1/2 cup shredded mozzarella
1/4 tsp pepper

Cut each breast in half horizontally, cutting nearly through to the opposite side.  Open so it forms two flaps, hinged at the center.  Cover with a large piece of plastic wrap and pound to 1/4 inch thickness.  Layer 2 slices of prosciutto, 1/2 cup spinach, and 1/4 cup mozzarella on each breast.  Starting from a long side, roll closed.  Either tie with kitchen string or use toothpicks to keep closed and tuck them in to keep the filling from falling out in a 13x9 pan.  Sprinkle each roll with pepper and cover all with marinara sauce.  Cover with foil and bake at 350 for about 30-40 minutes, or until chicken is cooked all the way through.  Remove string or toothpicks before serving. 

Serves 4

Chicken and Nectarine Salad *

2 ripe nectarines, halved and pitted
1 tsp EVOO, plus 1/4 cup, divided
1 pound boneless, skinless chicken breast
1/2 tsp salt
1/4 tsp pepper
3 Tbsp red wine vinegar
1 1/2 Tbsp water
2 tsp Dijon mustard
2 tsp honey
2 cups finely chopped radicchio
1 cup cherry tomatoes, halved
3/4 cup feta cheese

Season chicken with 1/4 tsp salt and pepper and grill until done. Brush nectarine halves lightly with 1 tsp oil. Grill nectarines until lightly charred and softened, 2 to 3 minutes per side. Let the chicken and nectarines cool on a clean cutting board for about 10 minutes, then chop into bite size pieces. Meanwhile, whisk the remaining 1/4 cup oil, vinegar, water, mustard, honey and the remaining 1/4 tsp salt in a large bowl. Add lettuce, radicchio, tomatoes, cheese, chicken, nectarines. Toss well to combine. Season with pepper to taste.

Serves 5

Creamy Jalapeno Popper Dip *

4 bacon strips, chopped
1 pkg (8 oz) light cream cheese, softened
2 cups (8 oz) shredded cheddar cheese
1/2 cup sour cream
1/4 cup skim or 2 % milk
3 jalapeno peppers, seeded and chopped
1 tsp white wine vinegar
1/3 cup panko bread crumbs
2 Tbsp butter
Tortilla chips

Preheat oven to 350. In a small skillet, cook bacon until crisp.  Drain on paper towels, reserving 1 Tablespoon of drippings.  In a large bowl, mix cream cheese, cheddar cheese, sour cream, milk, jalapenos, vinegar, cooked bacon and reserved drippings.  Transfer to a greased 8 inch square baking dish.  Sprinkle with bread crumbs; dot with butter.  Bake 30-35 minutes or until bubbly and topping is golden brown.  Serve with chips. 

Yields 2 cups.

Turkey Egg Salad *

1 1/2 cups Miracle Whip
6 hard cooked eggs, chopped
1/2 cup sweet pickle relish
1/2 cup chopped celery
1/2 small onion, finely chopped
1 Tbsp celery seed
6 cups chopped cooked turkey (I used lunch meat)

Mix dressing, eggs, relish, celery, onion, and celery seed in large bowl.  Gently stir in turkey.  Cover and refrigerate at least 1 hour before serving.

Italian Pasta Bake *

1 package 3 cheese refrigerated tortellini, uncooked
1/4 cup hot water
1 green bell pepper, chopped
1 zucchini, sliced and quartered
1 jar Spicy Marinara sauce
1/2 cup shredded Mozzarella cheese

Preheat oven to 375.  Combine all ingredients except for cheese in a 2 quart pan.  Cover with foil.  Bake 20 minutes.  Remove foil.  Sprinkle with cheese.  Bake, uncovered, another 10 minutes.

Serves 4

Raspberry Cape Breeze *

1 tub sugar free Raspberry Ice low calorie drink mix
2 cups orange juice
3 1/2 cups water
1/2 cup spiced rum

Pour all into a pitcher.  Stir until completely dissolved.  Serve over ice cubes or freeze it to make a slushy.

Serves 6

Oven Roasted Vegetable Penne *

9 roma tomatoes, cut into thin wedges
2 zucchini, halved lengthwise and cut into 1/2 inch slices
2 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 cups dried penne (about 6 oz)
3 Tbsp Italian style tomato paste
1/2 cup finely shredded parmesan cheese
1/4 cup fresh chopped basil

Place tomatoes and zucchini in 3 quart rectangular baking dish.  In a small bowl, combine oil, garlic, salt, and pepper; drizzle over tomato mixture.  Roast vegetables, uncovered, in a 400 degree oven for 20 minutes, stirring once.  Meanwhile, cook pasta according to package directions; stir.  Stir pasta into the roasted vegetable mixture along with the tomato paste.  Bake, uncovered, in the 400 degree oven for 10 minutes more.  To serve, stir pasta and vegetable mixture.  Sprinkle with parmesan cheese.

Serves 4

Strawberry Banana Smoothie *

3/4 cup milk
1/2 cup frozen vanilla fat free yogurt
1/3 cup granola (or bran flakes)
1/4 cup sliced strawberries
1/4 cup bananas, sliced

Place all in blender container; cover.  Blend on high speed until smooth and serve immediately.

Serves 2

Eggs Benedict Casserole *

Cooking Spray
8 large eggs
3 cups milk
3 green onions, chopped
1 tsp onion powder
1 tsp salt
3/4 pound Canadian bacon, cut into 1/2 inch diced pieces
6 English muffins, cut into 1/2 inch diced pieces
1/2 tsp paprika
1 (0.9 oz) package hollandaise sauce mix
1/4 cup butter

Spray 9x13 pan with cooking spray.  Whisk together eggs, 2 cups milk, green onions, onion powder, and salt in a large bowl until well mixed.  Layer one third to one half the Canadian bacon in prepared baking dish.  Spread English muffins over meat and top with remaining Canadian bacon.  Pour eggs mixture over casserole.  Cover baking dish with plastic wrap and refrigerate overnight. 

Next day:  Preheat oven to 375.  Sprinkle casserole with paprika; cover with aluminum foil.  Bake until eggs are nearly set, about 30 minutes; remove foil.  Continue baking until eggs are completely set, about 15 more minutes.  Whisk hollandaise sauce mix with remaining cup milk in saucepan.  Add margarine and bring to a boil, stirring frequently.  Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute.  Drizzle sauce over casserole to serve. 

Serves 12

Hot Spinach Dip *

1 (10 oz) package frozen chopped spinach, thawed and drained
1 red bell pepper, diced
2 Tbsp minced garlic
1 (6.5 oz) jar artichoke hearts, drained and mashed (or chopped finely)
1/2 cup sour cream
3/4 cup grated parmesan cheese
Salt and pepper to taste
1/4 cup heavy cream
Crackers or fresh vegetables as dippers

Preheat oven to 350.  Mix together spinach, bell pepper, garlic, artichokes, sour cream and parmesan cheese.  Season with salt and pepper.  Mixture will be thick; add cream to thin to dip consistency.  Spoon into a 1 quart baking dish.  Bake for 20 minutes, or until bubbly.  Serve with crackers or fresh vegetables, such as carrots, peppers or tomatoes. 

Makes 3 cups.

Spicy Peach glazed Pork Chops *

1 cup peach preserves
1 1/2 Tbsp Worcestershire sauce
1-4 tsp Sriracha sauce, depending on how spicy you want it
4 boneless pork chops
1 tsp ground ginger
1 pinch ground cinnamon
Salt and pepper to taste

In a small bowl, mix peach preserves, Worcestershire sauce, Sriracha sauce (start with less...you can always add more), ginger, cinnamon, salt and pepper.  Taste sauce.  This is very important.  Add additional sriracha to compliment your spicy desires.  We went with 4 tsp.  Spray 13x9 dish with cooking spray.  Add pork chops to dish and cover both sides with sauce.  Cook at 350 for 30-50 minutes or until pork is done. 

Serves 4

**You could also cook these on the stove by browning the pork chops (covered in sauce) in a skillet until cooked through.

Slow Cooker Pork Cacciatore *

4 (1 1/2 inch thick) boneless pork chops, about 1 1/2 pounds total
1 onion, thinly sliced
1 (8 oz) package fresh sliced mushrooms
1 green bell pepper, sliced
1 (24-28 oz) jar tomato based pasta sauce
2 tomatoes, chopped
1/2 cup chicken broth
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp dried basil
4 slices mozzarella cheese

Add all ingredients, except cheese, to slow cooker.  Cook on low for 8 hours or high for 4 hours.  To serve, top each chop with a slice of cheese and cover with sauce. 

Serves 4

Egg Salad Sandwiches *

8 large eggs, hard boiled
1/2 cup mayonnaise
1 tsp yellow mustard
1/4 cup chopped green onion
1/4 tsp paprika
Salt and black pepper to taste

Cool, peel and chop eggs in bowl.  Stir in mayonnaise, mustard, and onion.  Stir in paprika, salt and pepper to taste.  Serve on bread or crackers

Balsamic Glazed Salmon *

4 garlic cloves, minced
1 tsp olive oil
1/3 cup balsamic vinegar
4 tsp Dijon mustard
1 Tbsp water
1 Tbsp honey
1/4 tsp salt
1/4 tsp pepper
6 salmon fillets (4 ounces each)
1 tsp oregano

Preheat oven to 425.  Line a 15x10 pan with foil; coat foil with cooking spray.  Set aside.  In a saucepan, sauté garlic in oil until tender.  Stir in vinegar, mustard, water, honey, salt and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened.  Set aside 2 Tbsp for basting.  Place fillets on prepared pan.  Brush with sauce and sprinkle with oregano.  Bake, uncovered, 15-18 minutes or until salmon flakes easily with a fork.  Brush with reserved sauce before serving.

Serves 6

Gouda and Spinach Stuffed Pork Chops *

Cooking Spray
4 (6 oz) thick cut pork chops
1/2 pound fresh spinach, washed and torn into bite size pieces
8 slices smoked Gouda cheese
1 cup bread crumbs
3 Tbsp Dijon mustard
Creole seasoning to taste

Preheat the oven to 400.  Coat a 13x9 dish with cooking spray.  Lay each chop flat on a cutting board, and with a sharp knife held parallel to the board, cut a pocket in the chop, leaving three sides intact.  Stuff each chop with spinach, then with cheese.  Put bread crumbs in a shallow dish.  Coat each chop with a thin layer of mustard, then roll in crumbs.  Arrange chops in prepared baking dish.  Sprinkle with Creole seasoning to taste.  Lightly spray the pork chops with cooking spray.  Bake for 45 minutes or until brown and crispy.

Serves 4

Zucchini and Pasta in Chunky Tomato Sauce *

3 large zucchini, sliced
1 pound ground turkey breast
1 cup chopped onion
1 green bell pepper, chopped
3 cups chunky garden vegetable pasta sauce
1/4 cup dried bread crumbs
1 cup beef broth
1 tsp Italian seasoning
8 oz Penne pasta, uncooked
freshly ground pepper to taste
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Bring saucepot of water to boil for pasta.  Boil pasta for about 5 minutes and drain.  It will not be thoroughly cooked.  Brown turkey breast, onion, and bell pepper.  Add 1 cup pasta sauce, sliced zucchini, bread crumbs, beef broth and Italian seasoning.  Cook, stirring occasionally, until slightly thickened and heated thoroughly.  Season with black pepper.  Pour remaining 2 cups of pasta sauce into 13x9 baking dish to cover bottom.  Pour partially cooked pasta on top of sauce.  Pour meat/zucchini mixture on top of pasta.  Slightly mix together.  Cover dish with foil and bake 25 minutes.  Remove from oven and sprinkle dish with cheese.  Bake 5 minutes longer or until cheese is melted.

Serves 6

Spiced Chickpeas *

1 can chickpeas, rinsed and blotted dry
1 Tbsp olive oil
2 tsp ground cumin
2 tsp Cavender's greek seasoning
1/4 tsp salt

Preheat oven to 450 degrees.  In a mixing bowl, combine the chickpeas, olive oil, spices and salt.  Spread on a baking sheet with rims.  Bake for 25 minutes or until brown and crunchy, stirring at least once during baking.  When cooled, store in covered container for up to two days. 

Serves 4.

Beef, Barley, and Vegetable Soup *

1 pound lean beef, cut into bite size pieces
1 cup chopped onion
1 cup chopped carrots
3/4 cup chopped celery
1/2 cup uncooked barley
4 cups water
1 (14.5 oz) can diced tomatoes with onion and garlic
2 tsp granulated beef bouillon
1/2 tsp basil
1 bay leaf
salt and pepper to taste

In stock pot, cook beef, onion, carrots, and celery over medium-high heat until beef is browned and vegetables start to soften.  Add barley; cook, stirring, 1-2 minutes or until barley is lightly toasted.  Add water, tomatoes, bouillon, basil, and bay leaf.  Cover pot.  Bring to a boil; reduce heat.  Simmer 40 minutes or until barley is tender.  Season with salt and pepper.

Serves 4