Preheat oven to 450˚F. Lightly coat a 9 x 13-inch baking dish with vegetable oil cooking spray.
In medium saucepan over medium-high heat, combine onion, bell pepper, garlic, chili powder, cumin and vegetable broth. Bring to a simmer and cook, stirring occasionally, until onion and pepper have softened, 5 minutes. Add beans with their liquid and tomato sauce. Bring to a boil, cover, reduce heat to medium-low and simmer 10 minutes. Stir in corn and simmer 2 minutes. Set strainer over a bowl; strain mixture, reserving liquid.
Steam tortillas: Put a stack between damp paper towels and microwave on high until they are soft and pliable, about 1 minute.
Put 1⁄2 cup drained filling in each tortilla, then roll and place side by side in prepared baking dish. Drizzle filled tortillas with reserved bean-tomato juices. Cover dish with foil and bake until heated through, about 15 minutes. Serve hot.
1. Purée roasted red peppers in food processor or blender until smooth. Set aside.2. Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.
1 teaspoon olive oil 1 cup diced zucchini 1/2 cup minced onion 1 clove garlic, peeled and minced 2 cups diced fresh tomatoes 2 tablespoons chopped fresh basil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 (6 ounce) halibut steaks 1/3 cup crumbled feta cheese
Directions
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
7 cups reduced-sodium chicken broth or vegetable broth
1-1/2 cups dried lentils, rinsed
1/2 pound Italian Sausage
1-1/2 cups chopped fresh tomatoes
2 tablespoons lemon juice
4-1/2 teaspoons molasses
1 tablespoon red wine vinegar
1/2 teaspoon pepper
Dash each dried thyme, basil and oregano
Directions: 1. Cook sausage over medium heat until no longer pink. Drain fat. 2. Add the rest of the ingredients except the lentils to a large soup pot. Bring to a boil. 3. Add lentils, reduce heat. Cover and simmer for 60-70 minutes until lentils are tender.
1. Preheat oven to 400. Wash potatoes but leave skin on. 2. Slice into ¼ inch thick slices. 3. Place in a bowl with a lid and add vegetable oil—mix until all potatoes are coated. 4. Add salad dressing mix and then cover and shake until all is coated. 5. Line potatoes in a single layer on a baking sheet without overlapping slices. Bake 40-45 minutes or until potatoes are brown. Serve warm.
2.Scrub potatoes but don’t peel.Pierce potatoes on all sides, wrap in tin foil and place on oven rack.Bake potatoes for 1 hour or until they feel tender when squeezed.
3.While potatoes are cooking leave butter on counter to soften.
4.Once potatoes are done, cut them lengthwise and scoop out the insides into a bowl.
5.Up the oven temp to 400.Mash potato insides with an electric mixer.Add milk in small amounts, beating thoroughly.Add margarine, salt and pepper.Beat until potatoes are light and fluffy.Stir in cheese and chives.
6.Fill shells with mixture and place on an ungreased cookie sheet. Bake uncovered for 20 minutes or until hot.
2 eggs ¾ cup milk 2/3 cup finely crushed saltines ½ cup chopped onions 1 teaspoon salt ½ teaspoon sage dash of pepper 1.5 pounds ground beef 1 cup ketchup ½ cup brown sugar 1 teaspoon Worcestershire sauce
Directions:
1. In a large bowl beat the eggs. Add milk, saltines, onion, salt, sage and pepper. 2. Add beef and mix well, shape into an 8 ½ x 4 ½ inch baking pan (loaf pan). 3. Combine rest of the ingredients and spread ¾ of the sauce over the top of the loaf. Save the rest for topping as you serve. 4. Bake at 350 for about an hour and 15 minutes.
