Zucchini Parmesan

Sliced zucchini
Salt
Pepper
Olive oil
Parmesan cheese (shredded)

1. Put a small amount of olive oil in a frying pan, just enough to coat the bottom of the pan. Fry up zucchini.
2. Sprinkle salt and pepper and Parmesan cheese.

Asiago sage butternut squash

Butternut squash,sliced
Shredded Asiago cheese
Melted Butter (we love brummel and browns yogurt butter-great for weight watchers)
Chopped fresh sage.

Lay butternut squash on cookie sheet. Brush or spoon over butter. Sprinkle on Asiago cheese and sage and cook at 350 for 10 minutes or until browned

Delicious Sweet Potatoes

by Natalie Taylor

3 cups cooked mashed sweet potatoes (or fresh yams, cut boiled, mashed 3 lbs- 2 jumbo yams)
ADD
1/2 c sugar
1/3 c margarine
2 beaten eggs
1 t vanilla
1/3 c milk

Mix together and put into casserole

Topping:
1/2 c self rising flour
1/3 c margarine
     Mash with a fork until crumbly
1/2 c brown sugar
1 c pecan pieces
     Mix, sprinkle onto potato mixture.
     Bake at 350 degrees for 25-30 minutes uncovered.

Carrot Casserole

6 lbs carrots (3 2 lb bags) sliced lengthwise
2 c mayonnaise
1/2 c chopped onion
1/2 c horseradish
1 t salt
1/2 t pepper
1 c crushed saltines (approx. 30 crackers)
1/4 c butter, melted (1/2 cube)

In saucepan, cook carrots, covered 10 min. or til tender.  Drain.  Place in 9x13 casserole.  Combine mayonnaise, onion, horseradish, salt and pepper.  Spoon over carrots.  Mix crumbs and butter; sprinkle atop.  Bake, uncovered, in a 350 degree oven for 30 minutes or until hot.  Serves 15.

Skinny Soup

Ingredients

1 bell pepper, chopped into one inch pieces

1 large onion, chopped into one inch pieces

1 bunch celery chopped

1 small cabbage sliced into 1/4 inch strips

1 pkg. lipton onion soup

2 cans stewed/seasoned tomatoes

2 qt. of water

shredded parmesan cheese

Directions

Bring 2 qt. of water to a boil. Add lipton onion soup and stewed tomatoes. Lower heat to a slow boil. Add bell pepper, onion, celery,& cabbage. Simmer until vegetables are done to taste.

Serve hot with sprinkles of parmesan cheese.

Herb- Roasted Potatoes Poupon

5 T Grey Poupon Dijon Mustard
2 T Olive Oil
1 clove garlic, chopped
1/2 t Italian seasoning
6 medium red-skin potatoes (about 2 pounds), cut into chunks

Mix all ingredients except potatoes in small bowl.  Place potatoes in lightly greased 13x9x2 inch baking pan or on shallow baking sheet; toss with mustard mixture.  Bake at 425 for 35-40 minutes or until potatoes are fork tender, stirring occasionally.  Makes 4 servings.

Swiss Vegetable Medley

(Ready to bake in just 5 easy minutes)

1 bag (16 oz) frozen broccoli, carrots and cauliflower combination, thawed and drained
1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup (4 oz) shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon black pepper
1 jar (4 oz) chopped pimento, drained (optional)
1 can (2.8 oz) Durkee French Fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can Durkee French Fried Onions.  Pour into a 1 quart casserole.  Bake, covered, at 350 degrees for 30 minutes.  Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
Preparation time: 5 minutes
MAKES 6 servings.

MICROWAVE DIRECTIONS: Prepare as above.  Cook, covered, on HIGH 8 minutes; turn halfway through.  Top with remaining cheese and onions.  Cook, uncovered, on HIGH 1 minute or until cheese melts.

Stuffed Mushrooms

Ingredients

12-16 Large fresh mushrooms

1/2 c butter

3 T finely chopped onion

1 1/2 c fresh breadcrumbs

2 T sour cream

1/2 t salt

1/4 t pepper

Directions

Clean and stem mushrooms. Set caps aside. Finely chop stems and set them aside. Melt 3 T butter in fry pan and saute the mushroom caps until golden–both sides. Place caps in a baking dish. Melt remaining butter and saute onions and mushroom stems until onions are clear and stems are golden. Remove from heat. Add seasonings, bread crumbs and sour cream. Mix well. Use enough sour cream to obtain a spreadable consistency. Stuff mushroom caps with this filling. They should be heapingly full. Bake at 350 for 15 minutes. Serve hot! Enjoy!

Yields: 10 servings

Carol's Awesome Vegetable Soup

1 fresh carrot, halved

1 stalk fresh celery, halved

1 box frozen spinach, thawed

3 florets fresh broccoli

1 14 ounce can, diced tomatoes

1/2 medium cucumber, halved

1 vegetable boullion cube

1 cup (240 ml) hot water

1 tablespoon chopped fresh garlic

5-6 thin slices fresh ginger root

1/4 teaspoon dried sage

1/4 teaspoon cumin

1/4 teaspoon dried basil

hot sauce to taste

1. Place carrot, celery and broccoli into the Vitamix machine. 

2. Select Variable 4 or 5. 

3. Turn machine on and blend for 10 seconds or until chopped. 

4. Place remaining ingredients into the Vitamix container and secure lid. 

5. Select Variable 1 and quickly increase speed to Variable 10, then to High. 

6. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.