6 cups pinto or kidney beans,
Cooked/drained
2 cups onion, chopped
2 large apples, chunked
8 oz. Low fat cheese, grated
4 medium tomatoes, chopped
6 Tablespoon water
2 teaspoon chili powder
1 teaspoon dry mustard
½ teaspoon salt
Pepper to taste
In a skillet, heat oil and sauté onion until soft. Add chili powder and mustard and cook until blended. Stir in all other ingredients. Pour mixture into a large buttered casserole. Cover and bake at 350° for 35-40 minutes. Serve with corn bread or corn tortillas.
French Toast
Seven or eight slices of your favorite whole-grain bread can be substituted for the French bread.
2 eggs or ½ cup cholesterol-free egg product
¾ cup orange juice
¼ teaspoon salt
10 slices French bread, each 1 inch thick
21/2 cups whole-grain Total (R) cereal or Total Corn Flakes cereal, crushed
Beat eggs, orange juice and salt. Heat griddle or skillet over medium heat or to 375'. Grease griddle with margarine if necessary. (To test griddle, sprinkle with few drops of water. If bubbles skitter around, heat is just right.)
Dip bread into egg mixture; coat with cereal. Cook about 4 minutes on each side or until golden brown. 10 slices toast.
Oven French Toast: Heat oven to 450°. Generously grease jelly roll pan, 151/2 x 101/2 x 1 inch. Prepare and dip as directed - except place bread in pan. Bake 5 to 8 minutes or until golden brown. Turn bread; bake 3 to 5 minutes or until golden brown.
1 1/2 T olive oil
2 c chopped onions
1 1/2 t minced garlic
9 c or 3 lbs. fresh tomatoes, peeled, seeded & diced
1 1/2 T chopped fresh marjoram
1 t chopped fresh rosemary
3/4 t salt
3/4 t sugar
1/2 t black pepper
2 1/2 c cooked fettuccine, hot (about 10 oz. uncooked)
3/4 c ricotta cheese
In a large skillet, heat oil and sauté onions and garlic over medium-high heat until softened.
Stir in remaining ingredients except fettuccine and ricotta.
Cook 10-15 minutes more, stirring frequently until sauce thickens.
Serve over hot pasta. Top each serving with a spoonful of ricotta cheese.
1 cup brown rice, uncooked
1 tbsp. vegetable oil
1 tbsp. fresh ginger, grated
1 tsp. garlic, minced
1 carrot, sliced
1 cup bok choy, 1" pieces
1 cup mushrooms, sliced
1 stalk celery
1 cup broccoli florets
1 tbsp. cornstarch
1 cup water
3 tbsp. light soy sauce
1 can (8 oz.) crushed pineapple
Make brown rice according to package directions. Heat oil in skillet or Wok until hot. Add the ginger and minced garlic and sauté until lightly browned. Add the carrot and bok choy and sauté until just tender. Add the rest of the vegetables and sauté until crisp-tender. Cover and allow to steam for 2 minutes. Mix the cornstarch with the water and light soy sauce; add his mixture, along with the crushed pineapple, to the skillet. Stir well and heat thoroughly. Serve the vegetable stir-fry over the brown rice.
6 ounces bacon, chopped
1/2 cup diced leeks (1/4 inch)
1 cup blanched asparagus tips, chipped into 1/2 inch pieces
1 cup sliced California Ripe Olives
1 1/2 teaspoons chopped thyme
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 eggs, beaten
1 cup whole milk, heated
1 (9 inch) pre-baked pie crust
Heat a medium-sized sauté pan over medium heat. Add bacon and cook for 4-5 minutes until browned. Stir in leeks and continue to cook for 2-4 minutes until leeks are softened and bacon is crispy. Strain excess grease from pan, then mix in asparagus, California Ripe Olives, Thyme, Salt and pepper. Remove from heat and set aside. In a large mixing bowl, whisk together eggs and milk. Stir in vegetable mixture and pour into prepared pie crust. Bake in a 375 degree oven for 40-45 minutes. Cool on a rack for 5-10 minutes, then cut into wedges. Serve warm or room temperature. Serving suggestion: Serve with a lightly dressed green salad on the side. Serves 6.
Zucchini, Sun-Dried Tomato, And Mozzarella Tart
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1-1/2 cups shredded mozzarella cheese
6 tablespoons plus 1/4 cup freshly grated Parmesan cheese
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced (or use fresh tomatoes)
1/2 cup thinly sliced fresh basil
1/4 cup shopped green onions
1 tablespoon chopped fresh oregano
1 small zucchini, cut into thin rounds
2 large eggs
1 cup half and half (or use milk)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Roll out pastry on floured surface to 1/8-inch think square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
Preheat oven to 425°. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
Reduce oven temperature to 400°. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.Serves 8
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