HOMEMADE BUTTERNUT SQUASH SOUP

4 POUNDS BUTTERNUT SQUASH
58 OUNCES VEGETABLE BROTH
1 CUP WATER
1/4 TEASPOON GROUND RED PEPPER
2 TABLESPOONS BUTTER


SALT & PEPPER TO TASTE


PEEL AND HALVE THE SQUASH LENGTHWISE TO DISCARD THE SEEDS.  


CUT SQUASH INTO 3/4-INCH PIECES.


COMBINE SQUASH, BROTH, WATER, AND PEPPER IN A LARGE POT.


COOK, COVERED, OVER MEDIUM HEAT FOR 20 MINUTES UNTIL SQUASH IS TENDER.


TRANSFER 2 CUPS OF THE SQUASH AND BROTH MIXTURE AT A TIME TO A BLENDER.


CAREFULLY BLEND EACH SET OF TWO CUPS UNTIL ALL HAS BEEN BLENDED.


RETURN BLENDED MIXTURE TO A LARGE POT.


BRING TO A BOIL.


SIMMER, UNCOVERED, 5 MINUTES.  ADD BUTTER AND STIR TILL MELTED.


MAKES 6 SERVINGS OF SOUP.

HOT & HEALTHY EGGPLANT PARMIGIANA ROLL

1 LG EGGPLANT, CUT INTO 1/4 SLICES
3 LG EGGS, LIGHTLY BEATEN INTO EGG WASH
SEASON TO TASTE
6 FRESH BASIL LEAVES (OPTIONAL)
4 CUPS ITALIAN BREAD CRUNBS
1/2 CUP OLIVE OIL
6 WHOLE GRAIN ITALIAN ROLLS, WARMED
1 CUP 2% MOZZARELLA, SHREDDED
2 CUPS HEATED MARINARA SAUCE


COMPLETELY COVER AND SOAK EGGPLANT SLICES IN WARM WATER FOR 1 HOUR.


REMOVE FROM WATER, PAT DRY WITH PAPER TOWEL AND DIP IN EGG WASH.


THEN COVER EACH ENTIRELY WITH BREAD CRUMBS.


DISCARD EXCESS EGG WASH AND BREAD CRUMBS.


IN A LARGE SKILLET OVER MEDIUM HEAT, ADD A LITTLE OLIVE OIL TO COAT THE BOTTOM.  ADD SLICES AND COVER UNTIL THEY BEGIN TO BECOME TRANSLUCENT.


TURN EACH SLICE AND COOK COVERED UNTIL ALL IS COMPLETELY TENDER.


REMOVE FROM FRYING PAN AND PLACE ON PAPER TOWEL PLATE TO SOAK UP EXCESS OIL.


DIVIDE  THREE SLICES EACH ON WARMED ITALIAN ROLLS.


LAYER A SPOON OF HOT MARINARA AND COVER WITH MOZZARELLA.


ONCE CHEESE MELTS SERVE.


COULD ALSO TOP WITH SOME FRESH BASIL. 


MAKES 6 AWESOME ITALIAN SANDWICHES.

VEGGIE CHILI MAC

I TRIED THIS THE OTHER NIGHT AND IT WAS FANTASTIC! TONS OF FIBER!!!! WOW!!!!


3/4 POUND WHOLE GRAIN RIGATONI
1 TEASPOON OLIVE OIL
3 GARLIC CLOVES, CHOPPED
1 SMALL YELLOW ONION, CHOPPED
1 POUND VEGGIE CRUMBLE
1 3/4 TEASPOON GROUND CUMIN
1 CUP CORN KERNELS
1 SMALL ZUCCHINI, SLICED HALF MOONS
1 CAN 28OZ DICED TOMATOES
1/4 CUP CHEDDAR CHEESE, GRATED




IN A LARGE POT OF BOILING SALT WATER, COOK PASTA ACCORDING TO PACKAGE INSTRUCTIONS.  DRAIN AND RETURN TO POT.  MEANWHILE, IN A LARGE SKILLET HEAT OIL OVER MEDIUM.  ADD GARLIC AND ONION AND COOK UNTIL ONION IS TRANSLUCENT, 3 MINUTES.


INCREASE HEAT TO MEDIUM-HIGH, ADD VEGGIE CRUMBLE, AND HEAT THROUGH ABOUT 5 MINUTES.  ADD CUMIN AND COOK UNTIL FRAGRANT, 1 MINUTE.  SEASON WITH SALT AND PEPPER.  ADD CORN AND ZUCCHINI AND COOK UNTIL ZUCCHINI IS CRISP & TENDER, ABOUT 2 MINUTES.  ADD TOMATOES AND JUICE, BRING TO A SIMMER, AND COOK UNTIL MIXTURE IS HEATED THROUGH, ABOUT 3 MINUTES.  SEASON TO TASTE WITH SALT & PEPPER.  DIVIDE PASTA AMONG FOUR BOWLS, TOP WITH VEGGIE MEAT SAUCE, AND SPRINKLE WITH CHEESE.


MAKES 4 SERVINGS.

ISLAND OF CAPRI SANDWICH

2 TEASPOONS WHITE WINE VINEGAR 
2 TOMATOES, 1/4 INCH SLICES
1 LOAF FRENCH BREAD
1 CLOVE GARLIC, HALVED
1 UN-PEELED EGGPLANT, CUT CROSSWISE 1/2 INCH SLICES
1 WHITE ONION, 1/4 INCH SLICES
VEGETABLE COOKING SPRAY
2 TABLESPOONS CHOPPED FRESH BASIL
1 TABLESPOON CHOPPED KALAMATA OLIVES
2 SLICES PROVOLONE CHEESE, HALVED


DRIZZLE VINEGAR OVER TOMATO SLICES, AND SET ASIDE.
SLICE BREAD IN HALF LENGTHWISE; PLACE, CUT SIDE UP, ON A BAKING SHEET.


BROIL BREAD 3 INCHES FROM HEAT FOR 30 SECONDS OR UNTIL LIGHTLY BROWNED.


RUB GARLIC ON CUT SIDES OF BREAD HALVES; DISCARD GARLIC.


ARRANGE EGGPLANT AND ONION SLICES IN A SINGLE LAYER ON A BAKING SHEET COATED WITH COOKING SPRAY; LIGHTLY COAT EGGPLANT AND ONION WITH COOKING SPRAY.


BROIL 3 INCHES FROM HEAT 5 MINUTES; TURN SLICES OVER, AND BROIL AN ADDITIONAL 5 MINUTES OR UNTIL LIGHTLY BROWNED.


ARRANGE EGGPLANT AND TOMATO ON BOTTOM HALF OF BREAD.


TOP WITH BASIL AND OLIVES, SET ASIDE.


ARRANGE ONION SLICES AND PROVOLONE CHEESE ON CUT SIDE OF TOP HALF OF BREAD, AND BROIL 3 INCHES FROM HEAT UNTIL CHEESE MELTS.


PLACE ON TOP OF BOTTOM HALF.


CUT AND SERVE.


MAKES ENOUGH FOR 2.

WHEAT CHEESY TURNOVERS

6 OUNCES CREAM CHEESE, SOFTENED
1 CUP BUTTER, SOFTENED


2 CUPS WHEAT FOUR


3 EGGS, BEATEN
2 CUPS SHREDDED MUENSTER CHEESE
2 TABLESPOONS GRATED ONION
1/2 TEASPOON HOT SAUCE
1/4 TEASPOON SALT


2 EGG WHITES, BEATEN
3 TABLESPOONS SESAME SEEDS


COMBINE FIRST TWO INGREDIENTS IN A LARGE MIXING BOWL AT MEDIUM SPEED UNTIL SMOOTH.


ADD FLOUR AND BEAT WELL.


DIVIDE DOUGH IN HALF AND SHAPE INTO TWO BALLS.  WRAP IN PLASTIC WRAP AND CHILL FOR ONE HOUR.


COMBINE NEXT FIVE INGREDIENTS, MIXING WELL TO FORM FILLING.


ROLL PASTRY ONE BALL AT A TIME INTO 1/8 INCH THICKNESS ON A LIGHTLY FLOURED SURFACE.


CUT 2 1/2-INCH CIRCLES AND REROLL SCRAPS AND REPEAT UNTIL YOU HAVE AS MANY CIRCLES YOU CAN MAKE.


PLACE ONE TEASPOON OF MIXTURE IN CENTER OF EACH CIRCLE.


BRUSH EDGES WITH WATER FOLD IN HALF AND SEAL.


PLACE TURNOVERS ON UN GREASED BAKING SHEET AND BRUSH WITH BEATEN EGG WHITES.


SPRINKLE WITH SESAME SEEDS AND BAKE AT 350 FOR 20 MINUTES OR UNTIL GOLDEN BROWN.


MAKES 5 DOZENS.

SPINACH AND FETA WONTONS

1-10 OUNCE FROZEN CHOPPED SPINACH, THAWED NOT DRAINED
5 OUNCES FETA CHEESE
3/4 CUP PANKO BREAD CRUMBS
3 EGGS, LIGHTLY BEATEN
1 TABLESPOON DRIED DILL WEED
1 1/2 TEASPOON DRIED OREGANO
SALT AND PEPPER TO YOUR TASTE


30 TO 40 WONTON WRAPPERS
1 EGG, BEATEN
OLIVE OIL FOR FRYING


COMBINE FIRST 7 INGREDIENTS AND MIX WELL.


PUT A TABLESPOON OF THE FILLING IN THE CETER OF EACH WONTON.


BRUSH EDGES OF WRAPPER WITH BEATEN EGG.


ENCLOSE FILLING BY FOLDING WRAPPER SO OPPOSITE CORNERS MEET FORMING A TRIANGLE.


PRESS EDGES TOGETHER TO SEAL.


REPEAT UNTIL ALL FILLING IS USED.


HEAT AT LEAST 2 INCHES OF OIL IN A DEEP FRYING PAN.  DROP WONTONS, ONE AT A TIME, IN A SINGLE LAYER, TURNING ONCE, UNTIL GOLDEN BROWN ON EACH SIDE.


DRAIN ON PAPER TOWELS.


MAY BE FRIED EARLIER IN THE DAY AND REHEATED IN A 375 OVEN FOR A FEW MINUTES.


MAKES 30 TO 40 WONTONS.

RASPBERRY MANGO SALSA

1 CONTAINER OF RASPBERRIES
1 RIPE MANGO, PEELED AND DICED
3 SCALLIONS, TRIMED AND THINLY SLICED
2 TABLESPOONS ORANGE JUICE
1 TABLESPOON OLIVE OIL
1 TABLESPOON MINT, SLICED THIN
SALT AND PEPPER TO TASTE.


IN A SMALL BOWL BLEND ALL INGREDIENTS TOGETHER.


MAKES 1 CUP SALSA.

PORTOBELLO CHEESE STEAK SANDWICH

2 TEASPOONS OLIVE OIL
1 MEDIUM RED ONION, SLICED
4 LARGE PORTOBELLO MUSHROOMS, SLICED
1 LARGE RED BELL PEPPER
1 LARGE YELLOW BELL PEPPER
2 TEASPOONS ITALIAN DRY SEASONING
1 TABLESPOON FLOUR
1/4 CUP VEGETABLE BROTH
1 TABLESPOON SOY SAUCE


8 SLICES PROVOLONE CHEESE
4 WHOLE WHEAT HOAGIES, SPLIT AND TOASTED

HEAT OIL IN LARGE SKILLET OVER MED-HIGH HEAT.  SAUTE ONIONS FOR ABOUT 2 MINUTES UNTIL STARTING TO CARAMELIZE.

ADD MUSHROOMS, BELL PEPPERS AND ITALIAN SEASONING, CONTINUE COOKING WHILE STIRRING UNTIL VEGETABLES ARE WILTED, 7 MINUTES.

REDUCE HEAT TO LOW; DUST VEGETABLES WITH FLOUR AND STIR.  

ADD BROTH AND SOY SAUCE;  BRING TO SIMMER.


REMOVE HEAT.


PLACE HOAGIES OPENED ON A COOKIE SHEET.  


DIVIDE MIXTURE AMONG THE 4 AND PLACE 2 SLICES OF CHEESE EACH OVER MIXTURE.

BROIL IN OVEN UNTIL CHEESE MELTS AND HOAGIES ARE TOASTED.

SERVE HOT WITH CHIPS OR FRIES.

MAKES 4 SANDWICHES.

VEGETARIAN MEATBALL HOAGIES

4 WHOLE WHEAT HOAGIES


2-12-OUCE BAGS OF VEGIE CUMBLE
2 TEASPOONS OLIVE OIL


4 EGGS, BEATEN
1/2 CUP ITALIAN BREADCRUMBS
4 GARLIC CLOVES, MINCED
1/4 CUP PARMESAN CHEESE, GRATED
1 TEASPOON DRIED BASIL
1 TEASPOON DRIEN OREGANO
1 TEASPOON FENNEL SEED


1 LARGE JAR MARINARA CHEESE
4 SLICES PROVOLONE CHEESE


PREHEAT OVEN TO 350.


IN A LARGE NONSTICK SKILLET THAW COMPLETELY IN OLIVE OIL THE VEGGIE CRUMBLES.


REMOVE FROM HEAT AND COMBINE NEXT 7 INGREDIENTS IN A LARGE BOWL.


FORM MIXTURE INTO 20 MEDIUM SIZE MEATBALLS.


BAKE MEATBALLS ON AN OILED COOKIE SHEET FOR ABOUT 15 MINUTES UNTIL FIRM.


PULL MEATBALLS OUT AND SET ASIDE.


HEAT MARINARA SAUCE IN A LARGE SAUCE PAN AND ADD MEATBALLS.


PREPARE HOAGIES WITH 5 EACH MEATBALLS AND SAUCE TOPPED WITH PROVOLONE CHEESE.


MAKES 4 HOAGIES.

GRILLED AVOCADO & PEPPER JACK CHEESE SANDWICH

8 SLICES 12-GRAIN BREAD
2 TABLESPOONS YOGURT BUTTER
2 TABLESPOONS OLIVE OIL MAYO
2 LARGE RIPE AVOCADOS, PEELED AND SLICED THIN
4 SLICES OF PEPPER JACK CHEESE


SPREAD BUTTER ON ONE SIDE OF EACH BREAD SLICE.


PLACE BUTTER SIDE DOWN ON A MED-LOW PREHEATED PAN.

SPREAD MAYO ON NON BUTTER SIDE AND PLACE AVOCADO SLICS TOPPED WITH CHEESE AND ONTHER SLICE OF BREAD (BUTTER SIDE UP).

GRILL BOTH SIDES UNTIL GOLDEN BROWN OR TO YOUR LIKING.

CONTINUE WITH REMAINING SANDWICHES AND SERVE WITH YOUR FAVORITE CHIPS OR CHIPS & SALSA.


MAKES 4 SANDWICHES.

GREEN EGGS AND HAM SALAD

1/3 CUP PARSLEY LEAVES, CHOPPED
1 SMALL GARLIC CLOVE, MINCED
2 TABLESPOONS FRESH BASIL, CHOPPED
2 TABLESPOONS RED WINE VINEGAR
1/4 CUP CANOLA OIL
1 TEASPOON SUGAR
1/8 TEASPOON SALT


1/4 POUND PROSCIUTTO, JULIANE 
2 TABLESPOONS OLIVE OIL
4 LARGE EGGS, HARD BOILED
1 BAG BABY MIXED GREENS


PULSE THE FIRST THREE INGREDIENTS IN A FOOD PROCESSOR UNTIL FINELY MINCED.


ADD NEXT FOUR INGREDIENTS.


PROCESS UNTIL MIXTURE IS AS CLOSE TO SMOOTH AS POSSIBLE.


HEAT OLIVE OIL IN SMALL SAUTE PAN AND FRY THE PROSCIUTTO STRIPS IN BATCHES,  STIRRING UNTIL EVENLY COLORED.  DRIAN ON PAPER TOWELS.


ARRANGE THE BABY GREENS ON SERVING PLATES.  


QUARTER THE EGGS AND ARRANGE THE QUARTERS ON TOP OF THE GREENS.


SPOON THE SWEET BASIL DRESSING ONTO THE EGGS, THEN TOP WITH PROSCIUTTO.


MAKES 2 SALADS.

FRESH VEGETABLE NOODLE SOUP

2 TABLESPOONS COOKING OIL


2 ONIONS, CHOPPED
3 CARROTS, CUT INTO 1/2 INCH HALF MOON SLICES
2 RIBS CELERY, CUT INTO 1/2-INCH SLICES


48-OZ VEGETABLE BROTH


1 15-OZ CAN DICED TOMATOES, UNDRAINED
1 TABLESPOON TOMATO PASTE
1 CUP POTATOES, 1/2-INCH DICE
1 CUP GREEN BEANS, HALVED
1 1/4 TEASPOON SALT


1 CUP EGG NOODLES


1/3 CUP FRESH PARSLEY, CHOPPED


IN A LARGE SAUCEPAN, HEAT OIL OVER LOW HEAT.  


ADD FIRST 3 INGREDIENTS AND COOK, STIRRING OCCASIONALLY, UNTIL VEGETABLES START TO SOFTEN, ABOUT 10 MINUTES.  


STIR IN BROTH AND NEXT 5 INGREDIENTS.  


BRING TO A BOIL.  


REDUCE HEAT AND SIMMER, PARTIALLY COVERED, UNTIL THE VEGETABLES ARE ALMOST TENDER, ABOUT 20 MINUTES.


STIR IN EGG NOODLES.  BRING SOUP TO A SIMMER UNTIL NOODLES ARE TENDER, ABOUT 5 MINUTES.  


STIR IN THE PARSLEY AND SERVE HOT.

GUACAMOLE CHUNK

THIS FRESH, HEALTHY AND DELICIOUS GUACAMOLE IS BEST SERVED WITH BAKED TORTILLA CHIPS.  WOULD BE WONDERFUL WITH TACOS, TOSTADAS, OR ANY SOUTHWESTERN DISH.

2 MEDIUM TOMATOES, SEEDED AND FINELY CHOPPED
1/4 CUP RED ONION, FINELY CHOPPED
1 GARLIC CLOVE, MINCED
2 TABLESPOONS LIME JUICE
1 TABLESPOON OLIVE OIL
SALT


2 RIPE AVOCADOS, SEEDED, PEELED, AND COARSELY MASHED


3/4 OF ONE JALAPENO, DICED (OPTIONAL FOR HEAT)


BAKED TORTILLA CHIPS

IN A BOWL COMBINE FIRST 5 INGREDIENTS AND SALT TO TASTE.


STIR IN AVOCADOS. 


COVER THE SURFACE WITH PLASTIC WRAP.


CHILL FOR UP TO 1 HOUR.  


SERVE WITH BAKED TORTILLA CHIPS.


MAKES 2 CUPS.

HASH BROWN CASSEROLE

YOU COULD ADD 6 DICED HARD BOILED EGGS TO THIS ONE.  REALLY SIMPLE AND GOES GREAT WITH ANY BREAKFAST.


1 2-POUND BAG HASH BROWNS, FROZEN
1 10-OUNCE CAN CREAM OF CELERY SOUP, UNDILUTED
12 OUNCES SHARP CHEDDAR CHEESE, GRATED
1 CUP SOUR CREAM
1 CUP RED ONION, FINE CHOPPED


1 6-OUNCE CAN FRENCH FRIED ONION




PREHEAT OVEN TO 375.


COMBINE FIRST 5 INGREDIENTS IN LARGE BOWL.  


TRANSFER TO 13X9X2-INCH GLASS BAKING DISH.  


BAKE FOR 1 HOUR UNTIL TOP IS SLIGHTLY GOLDEN.  


SPRINKLE WITH FRENCH FRIED ONIONS.  


PUT BACK IN OVEN FOR ANOTHER 5 MINUTES.


SERVE HOT.


MAKES 12 SERVINGS.

EASY VEGETABLE LASAGNA

THE BEST THING ABOUT THIS RECIPE IS THAT NOT ONLY IS IT VERY HEALTHY, YOU CAN PUT WHAT EVER VEGETABLE YOU DESIRE IN IT.  I LIKE TO PUT VEGGIE CRUMBLE IN MY SAUCE TO GIVE IT THE TEXTURE OF MEAT.  THIS RECIPE CAN ALSO BE FROZEN FOR UP TO 3 MONTHS FOR LATER ENJOYMENT.  ENJOY AND HAPPY COOKING.


3 CUPS PASTA SAUCE
1 - 16 OUNCE CONTAINER 1% OR NON-FAT COTTAGE CHEESE
9 LASAGNA NOODLES, OVEN READY SHEETS
2 CUPS LOW FAT MOZZARELLA CHEESE
1 CUP FRESH SPINACH LEAVES
2 MEDIUM TOMATOES, SLICED THIN
1 ZUCCHINI, CUT INTO HALF MOONS
1 PACKAGE MUSHROOMS, SLICED THIN


PREHEAT OVEN TO 350 DEGREES.


IN A SMALL BOWL, COMBINE COTTAGE AND PARMESAN CHEESE.


SPRAY A 13 X 9 INCH BAKING PAN WITH NON-STICK SPRAY.


PLACE 3 UNCOOKED NOODLES ON THE BOTTOM OF THE PAN.


COVER THE NOODLES WITH 1 CUP SPAGHETTI SAUCE, 1/3 CHEESE MIXTURE AND 1/3 MOZZARELLA CHEESE.


SPREAD SPINACH LEAVES, TOMATOES, ZUCCHINI AND MUSHROOMS ON TOP OF CHEESE.


REPEAT THIS LAYERING 2 MORE TIMES WITH NOODLES, SAUCE, CHEESE AND VEGETABLES.


COVER TIGHTLY WITH ALUMINUM FOIL.


BAKE FOR 45 MINUTES COVERED AND 15 MINUTES UNCOVERED.


LET STAND FOR 10 - 15 MINUTES BEFORE SERVING.


MAKES 6 - 8 SERVINGS.

HEARTY AND HEALTHY VEGGIE LASAGNA SOUP

1 POUND VEGGIE CRUMBLES
1 ONION, CHOPPED
1 RED BELL PEPPER, CHOPPED
3 GARLIC CLOVES, MINCED
1 TEASPOON THYME
1 TABLESPOON FIRMLY PACKED BROWN SUGAR
1 (32 OUNCE) BOX VEGETABLE BROTH
2 (14.5 OUNCE) CAN PETITE DICED TOMATOES
1 (15 OUNCE) CAN TOMATO SAUCE
2 TEASPOONS ITALIAN SEASONING
1/2 TEASPOON SALT
2 CUPS BROCKEN LASAGNA NOODLES
1 (5 OUNCE) GRATED PARMESAN CHEESE
2 CUPS SHREDDED MOZZARELLA CHEESE


IN A LARGE POT, COMBINE VEGGIE CRUMBLES, ONION, BELL PEPPER AND GARLIC.  COOK OVER MEDIUM-HIGH HEAT FOR 8 TO 10 MINUTES, STIRRING OCCASIONALLY UNTIL PEPPERS AND ONIONS ARE TENDER.

STIR IN THYME, BROWN SUGAR, BROTH, DICED TOMATOES, TOMATO SAUCE, ITALIAN SEASONING, AND SALT.  BRING TO A BOIL OVER MEDIUM-HIGH HEAT;  REDUCE HEAT AND SIMMER 20 MINUTES.  AD NOODLES, AND SIMMER UNTIL NOODLES ARE TENDER. STIR IN PARMESAN CHEESE.

SERVE PORTION WITH A SPRINKLE WITH MOZZARELLA CHEESE AND TOPPED WITH A GARLIC CROSTINI.

MAKES 8 SERVINGS.