Tomato Salad

6 large vine ripened tomatoes, sliced 1/4 inch thick
1 large red onion, halved and thinly sliced
1 large green bell pepper, thinly sliced
2 tsp garlic powder
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tsp salt
1/2 tsp freshly ground pepper

Place tomatoes, onion, and bell pepper in salad bowl.  Mix together garlic powder, oil, vinegar, salt, and pepper.  Pour over tomato mixture and toss.  Cover and refrigerate for at least an hour.  Toss again just before serving.

Serves 8-10

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

Summer Sunset

1 tub/packet Crystal Light Lemonade drink mix (enough for a 2 quart pitcher)
3 cups water
2 1/2 cups cold club soda
1/2 cup vodka
3 Tbsp grenadine syrup

Mix lemonade mix and water in pitcher until completely dissolved.  Stir in rest.  Serve over ice cubes.

Makes 6 servings.

Chili Mac

1 pound hamburger meat
2 onions, chopped
29 oz canned stewed tomatoes, Mexican style
2 1/2 cups canned tomato juice
4 oz diced green chiles
2 tsp chili powder
1 1/2 cup uncooked elbow macaroni
31 oz canned pinto beans, rinsed and drained
1/4 cup lowfat shredded cheddar cheese

Brown hamburger meat and onion; drain.  Stir in stewed tomatoes, tomato juice, chiles, and chili powder.  Bring to a boil.  Stir in macaroni and beans; return to boiling.  Reduce heat, cover and simmer until macaroni is tender.  Spoon chili into bowls and sprinkle with cheese.

Serves 6

Spaghetti Bolognese

1 small onion, chopped
1/4 cup light Italian dressing
1 pound lean ground beef
1 can (15 oz) tomato sauce
1 can (14 oz) diced tomatoes, undrained
2 Tbsp cream cheese
12 oz spaghetti, uncooked
1/4 cup grated parmesan cheese, if desired

Cook onions in dressing in large skillet.  Add meat to brown.  Drain if necessary.  Stir in tomato sauce and tomatoes.  Bring to a boil.  Reduce heat to simmer for 15 minutes.  Removed from heat.  Stir in cream cheese until well blended.  Meanwhile, cook pasta as directed on package.  Spoon sauce over pasta. Sprinkle with parmesan cheese.

Serves 6

Chicken Ranch Pasta

8 oz penne pasta
1 Tbsp butter
1 Tbsp flour
2 Tbsp dry ranch seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked chopped bacon
2 cups cooked chopped chicken

Cook pasta according to package directions.  Drain and set aside.  In a separate pot, melt butter.  Add flour and stir.  Cook flour for 1 minute.  Slowly whisk in milk.  Continue cooking until sauce thickens.  Stir in ranch dressing mix and cheese.  Stir until cheese melts.  Combine chicken, pasta, and bacon in large pot.  Pour in sauce and stir to coat.

Speedy Southwestern Style Soup

2 boneless skinless chicken breasts, cooked and shredded
1 can rotel
1 can mexi-cali style corn, drained
1 can ranch style chili beans, undrained
2 tsp cilantro
3 cups chicken broth
Dash ground red pepper
3 drops hot pepper sauce
shredded cheese
tortilla chips

Combine chicken broth and rotel; boil.  Stir in rest, adding chicken last.  Lower heat, cover and simmer for about 15 minutes.  Garnish with shredded cheese and tortilla chips.

Serves 4