Tortellini and Shrimp *

36 uncooked refrigerated cheese filled spinach tortellini
1/2 cup Italian dressing
24 cooked, peeled, deveined medium shrimp
24 cherry tomatoes

Cook and drain tortellini as directed on package.  Place dressing in pot over med-high heat.  Add shrimp.  Cook and stir for 1-2 minutes, just long enough to slightly warm.  Add tortellini and tomatoes.  Cook and stir until all warmed together. 

Serves 6

Spaghetti Pizza *

12 oz uncooked whole wheat (or carb healthy) spaghetti pasta
2 large egg whites
1 large egg
2/3 cup unflavored almond milk
3/4 tsp garlic powder
1/2 tsp salt
1 1/2 tsp dried oregano
1/4 cup fresh basil, chopped, plus more for garnish
9 oz shredded mozzarella cheese
28 oz bottled spaghetti sauce
2 oz pepperoni, julienned

Preheat oven to 400.  Coat 9x13 pan with non-stick cooking spray.  Break spaghetti into 2 inch pieces and cook to al dente.  Drain and cool.  In a large bowl, beat egg whites and egg until frothy.  Stir in milk, garlic powder, salt, oregano, basil, and 1/3 of mozzarella.  Add cooked spaghetti and stir until thoroughly combined.  Spread spaghetti mixture evenly in bottom of baking dish.  Bake for 15 minutes; remove from oven.  Reduce oven temperature to 350.  Spread spaghetti sauce over pasta; sprinkle with remaining cheese.  Scatter pepperoni evenly over cheese layer.  Return to oven and bake until heated through and cheese is bubbly, about 20-30 minutes.  Let stand for 5 minutes, garnish with basil.

Serves 10

Baked Potato Eggs *

2 cups southern style hash brown potatoes (about 12 oz)
6 oz sliced fresh mushrooms
1/4 cup water
6 oz fresh spinach
1/2 cup sour cream
2 oz shredded cheddar cheese
2 tsp dried chives
5 eggs

Preheat oven to 350.  Coat skillet with nonstick cooking spray or a light coating of olive oil.  Heat skillet.  Once skillet is hot, add potatoes, mushrooms and water.  Spread in an even layer.  Cover and cook 8 minutes.  Remove cover and turn potatoes. Decrease heat to med-low and cook uncovered until vegetables are soft, about 6 minutes.  Spoon into mixing bowl.  Add spinach, sour cream, 1/4 cup cheese, and chives.  Stir until well blended. 

Coat 2 quart baking dish with nonstick cooking spray.  Pour potato mixture into dish.  With back of spoon, make 5 indentions in potato mixture.  Break and slip an egg into each indentation.  Sprinkle dish with remaining 1/4 cup cheese. 

Bake until whites are completely set and yolks begin to thicken but are not hard, about 20-23 minutes.

Serves 5

Robust Pepper Salad *

1 head cauliflower, broken into florets
1 bunch broccoli, broken into florets
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, halved and sliced
8 oz cubed cheddar cheese
1 1/2 cups sundried tomato vinaigrette dressing

In large bowl, combine cauliflower, broccoli, peppers, onion and cheddar cheese.  Add salad dressing; toss to coat.  Cover and refrigerate for at least 4 hours.

Serves 16-20