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