Vegetable Frittata

4 eggs
1/4 cup milk
1 Tbsp fresh parsley
1/4 tsp salt
1/4 tsp red pepper sauce
1 Tbsp olive oil
1 cup broccoli florets
1 carrot, shredded (1/2 cup)
1 onion, chopped (1/2 cup)
1 cup shredded cheddar cheese (4 oz)
1 Tbsp grated parmesan cheese

Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside. Heat oil in skillet. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until veggies are crisp-tender. Pour egg mix over veggies. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center.

Serves 4

Triple Tomato Soup

1 onion, sliced
1 Tbsp butter
1 can (28 oz) whole tomatoes
3/4 cup dried tomatoes (not oil packed)
3 oz can of tomato paste
1 can chicken broth
1/2 cup chopped celery (1 stalk)
2 Tbsp parsley
2-3 tsp lime juice

In large pot, cook onion in hot butter, covered, on med-low heat for 10 minutes or until tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool. Meanwhile, cover remaining dried tomatoes with water. Microwave on high for 1 minute. Cool. Drain. Snip into pieces and set aside. In a blender, blend half of the tomato mix at a time until smooth. Return to saucepan; add lime juice and heat through. Top with a dollop of sour cream, snipped dried tomatoes and additional parsley.

Serves 4

Creamy Veggies

1 pkg (16 oz) frozen mixed vegetables (california mix)
4 oz velveeta, cut into cubes
4 oz cream cheese, cut into cubes

Layer ingredients in 1 1/2 quart microwaveable dish; cover. Microwave for 12-15 minutes, stirring every 3 minutes, or until everything is heated through and cheeses are melted.

Serves 5

Burgundy Beef Stew

6 slices bacon, cut into 1 inch pieces
2 pounds beef stew meat, cut into 1 inch pieces
1/2 cup all purpose flour
1 1/2 cups beef broth
1/2 dried thyme leaves
1 1/4 tsp salt
1 tsp beef bouillon granules
1/4 tsp pepper
1 clove garlic, finely minced
1 bay leaf
2 Tbsp butter
8 oz sliced fresh mushrooms
4 onions, sliced
Hot cooked egg noodles

In dutch oven, cook bacon until crisp; remove bacon with slotted spoon and refrigerate. Coat beef with flour. Cook in bacon drippings, stirring frequently until brown. Drain excess fat. Return meat to pot and add beef broth and just enough water to cover beef. Stir in thyme, salt, bouillon, pepper, garlic, and bay leaf. Heat to boiling; reduce heat. Cover; simmer about 1 1/2 hours or until beef is tender. In skillet, melt butter. Cook mushrooms and onions in butter, stirring frequently, until onions are tender. Stir mushroom mixture and bacon into stew. Cover, simmer 10 minutes. Remove bay leaf. Serve over hot cooked egg noodles.

Serves 8

Slow Cooker Hungarian Beef Stew

2 pounds stew meat
6 unpeeled small red potatoes, cut into 3/4 inch pieces
1 cup frozen small whole onions, thawed
1/4 cup all purpose flour
1 Tbsp paprika
1/2 tsp season salt
1/4 tsp caraway seed
1 can beef broth
1 1/2 cups frozen sweet peas, thawed
1/2 cup sour cream

Spray slow cooker with nonstick cooking spray. Add beef, potatoes, onions, flour, paprika, season salt, and caraway see to cooker; toss until well mixed. Stir in broth. Cover; cook on low for 7-8 hours. Stir in peas and sour cream. Cover; cook on low for 15-30 minutes or until peas are tender and all is warmed through.

Serves 6

Squash Casserole

2 pounds yellow squash, chopped
4 oz butter, cut into cubes
1 small onion, grated
1/2 cup bread crumbs
2 Tbsp half and half
1 tsp sugar
Salt and Pepper

Preheat oven to 350. In a large pot of boiling salted water, cook the squash until fork tender, about 8 minutes; drain. In a bowl, combine the squash, butter, onion, 1/4 cup bread crumbs, the half and half and sugar; season with salt and pepper. Spoon the mixture into a greased 9x11 dish and sprinkle with the remaining 1/4 cup bread crumbs. Bake until golden, 35-40 minutes.

Serves 6

Mediterranean Shrimp

12 oz linguine
1 Tbsp olive oil
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1 zucchini, cut into 1/4 inch pieces
1 yellow squash, cut into 1/4 inch pieces
1/4 tsp red pepper flakes
1 pound large shrimp, peeled and deveined
2 plum tomatoes, coarsely chopped
1 1/2 cups marinara sauce, heated

Cook linguine as directed on pkg. Meanwhile, heat oil in large skillet. Cook garlic for 1 minute. Add mushrooms and cook for 3 minutes. Add zucchini, squash, and red pepper flakes. Cook for 3 minutes. Add shrimp to skillet and cook until uniformly pink. Add tomatoes to skillet along with marinara. Warm through. Toss shrimp mixture with pasta in serving bowl.

Serves 6

Sausage Peppers and Pasta

4 oz rigatoni
7 oz frozen broccoli florets
1/2 pound hot italian sausage
1 small red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
3/4 cup marinara sauce, heated

Cook pasta in boiling water. Add broccoli for the last 5 minutes of the pasta's boiling time. Drain; transfer to a serving bowl. Meanwhile, heat a large skillet over medium heat. Remove sausage from its casing and crumble into pan. Cook for 5 minutes or until no longer pink. Remove from skillet and drain off excess fat. Return to heat and add peppers to skillet and cook for 3-4 minutes. Add sausage, peppers and marinara sauce to serving bowl with pasta and broccoli. Toss.

Serves 2