INGREDIENTS:

• 4 large potatoes, washed and pierced with a fork
• Steamed broccoli (1 bunch fresh or 3 cups frozen florets)
• Margarine
• Sour cream
• Cheddar cheese
• Black pepper to taste.

INGREDIENTS:

1. Microwave the potatoes on full power until done, about five minutes per potato.
2. Cut potatoes in half, lengthwise and fluff with a fork.
3. Fill each potato with margarine and sour cream.
4. Place broccoli in each potato.
5. Top with shredded cheddar cheese and black pepper to taste.

*To make this low-cal, use a low calorie margarine, fat-free sour cream, and a reduced fat cheese.

How do you throw a quick and healthy dinner together for your kids on a busy schedule?  Like this:

INGREDIENTS:

• 12 ounces spaghetti, preferably whole grain
• 1 jar low sodium pasta sauce (26 ounces)
• 1 bag  (1 lb.) of mixed frozen vegetables

DIRECTIONS:

1. Cook spaghetti according to package directions.
2. Heat sauce and vegetables together in a large saucepan over medium-high heat.
3. Serve sauce hot over pasta.

Spinach is one of those vegetables that I do not like unless it’s in a creamy sauce or a dip.  This recipe here is an exception.  I was very surprised how much I liked this recipe.

INGREDIENTS:

• 2 (10 oz.) pkgs. frozen chopped spinach (thawed)
• 3- eggs (beaten)
• 1/4 cup margarine (melted)
• 1 cup all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. seasoning salt
• 1/4 tsp. pepper
• 1 cup milk
• 4 cups (16 oz.) shredded mozzarella cheese
• 3 tbs. chopped onion

DIRECTIONS:

1. Drain spinach well and press between paper towels until barely moist; set aside.
2. Combine eggs and butter.
3. Add flour, baking power, salt and pepper, stirring well.
4. Gradually add milk, stirring until smooth.
5. Stir in spinach, cheese, and onions.
6. Spoon mixture into a lightly greased 13x9x2 inch baking dish.
7. Bake at 350 for 35 minutes or until lightly brown.
8. Cut into 1″ squares.

To freeze, bake spinach squares as directed, let cool. Wrap in foil and freeze.  When ready to serve, let it thaw, bake in foil at 325 degrees for ten minutes or until heated.

INGREDIENTS:

• 1 head of cauliflower
• 1/2 cup water
• 1/2 cup mayonnaise
• 1-1/2 tsp. mustard
• 1 cup cheese, shredded

DIRECTIONS:

1. Wash cauliflower.
2. Place whole head in microwave-safe bowl with stem down.
3. Microwave for eight minutes.
4. Mix mayonnaise, mustard, and cheese together and spread over cauliflower.
5. Put back in microwave and cook on high power for seven minutes.

Grab the cucumbers while they’re still in season and taste great for this next recipe!

INGREDIENTS:

• 1 (8 oz.) package cream cheese, softened
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 T Worcestershire Sauce
• 14 cup Mayonnaise
• 3/4 cup onion, chopped
• 2 cups cucumber, chopped

DIRECTIONS:

1. In medium mixing bowl, combine cream cheese, garlic powder, salt, pepper, Worcestershire Sauce, and mayo. 
2. Add onions and mix well. 
3. Mix in cucumbers four hours before serving.  Refrigerate.
4. Serve cold with large corn chips.

INGREDIENTS:

• 1 pkg. frozen chopped spinach (thawed and squeezed dry)
• 1 cup mozzarella cheese
• 1 jar marinara sauce
• 1 pkg. frozen cheese ravioli
• 1/2 cup shredded parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Pour sauce on the bottom of a square baking dish to cover it.
3. Put a layer of ravioli on top of sauce.
4. Cover with a layer of spinach and mozzarella cheese.
5. Repeat layers.
6. End with sauce on top.
7. Sprinkle with Parmesan cheese.
8. Bake for 30 minutes.  Let stand for 5 – 10 minutes.

INGREDIENTS:

• 1-1/2 lb. fresh asparagus, trimmed and peeled
• 1 good handful of pitted black olives
• 20 cherry tomatoes
• 3 T. olive oil
• 1 clove garlic, finely sliced
• 1 good handful fresh basil
• salt and freshly ground pepper

DIRECTIONS:

1. Heat oven to 425 degrees.
2. Mix together asparagus, black olives, tomatoes, olive oil, garlic, basil, salt, and pepper.
3. Let sit 20 minutes.
4. While that is sitting, put a 9 x 13 baking dish in the oven and let pan get very hot.
5. When pan is hot, add the vegetables and cook for 10-12 minutes.
6. Stir 2 – 3 times while baking.

INGREDIENTS:

• 1 egg, beaten
• 1 can whole kernel corn, drained
• 1 can creamed corn
• 1 (8 oz) sour cream
• 1/2 cup melted butter
• 1 box Jiffy Corn Bread Mix

DIRECTIONS:

1. Melt butter in microwave.
2. Put in a bowl with corn, egg, sour cream, and corn bread mix.
3. Mix thoroughly.
4. Put in 9 x 9 pan.
5. Bake at 350 degrees for 30 minutes.
6. Test with a fork (it should come out clean).