8 oz. lean ground beef
2 cups chopped cabbage
1/2 cup chopped onion
2/3 cup uncooked basmati rice
3 cups canned diced tomatoes
2 tsp. prepared mustard
2 tbs. brown sugar twin

Brown meat, discard fat.

Spray 8" x 8" baking dish with Pam.

Layer cabbage, onion, browned meat, rice.

Mix tomatoes with mustard and brown sugar twin, pour over casserole layers.

Bake at 350º F, covered, for 1-1/2 hours, then uncover and bake an additional 10 minutes.

Makes 4 servings

10 eggs
1 pound ground, fully cooked ham
1 pound bulk pork sausage
1-1/2 cup soft whole wheat bread crumbs
1/2 cup milk or cream
2 tablespoon dried parsley flakes
1 tablespoon prepared horseradish

In a large bowl, lightly beat 2 eggs. Add the ham, sausage, bread crumbs, milk, parsley and horseradish; mix well.

Press into a greased 6-cup ring mold. Bake at 350°F for 1-1/4 hours.

Towards the end of the baking time, prepare scrambled eggs with the remaining eggs, seasoning as desired.

Remove ring from oven and drain juices; unmold into a serving platter.

Fill the center with scrambled eggs.

Serve immediately.

3 lb. SweetPotatoes, cooked, peeled and mashed (about 4 cups)
1 (12 oz.) can evaporated skim milk, divided
3/4 tsp. salt
1/4 tsp. pepper
6 slices bacon
2 cloves garlic, minced
1 cup sliced button mushrooms
1 cup frozen small white onions, thawed
1/4 cup Whole Wheat Pastry flour
(14 1/2 oz.) can fat-free chicken broth
1 tsp. cumin
1/4 tsp. nutmeg
1/4 tsp. Dijon mustard
1 tbsp. low-sodium soy sauce
1 1/4 lb. boneless, skinless chicken breasts, cooked and diced
3 cups frozen peas & carrots

Preheat oven to 350 degrees F.

In a bowl, combine mashed SweetPotatoes, 1/3 cup evaporated skim milk, salt and pepper. Stir to combine; set aside.

In a large skillet over medium-high heat, cook bacon 4 to 5 minutes or until crisp, turning at least once.

Remove bacon from skillet and drain on paper towels. Discard all but 1 teaspoon of fat from the pan.

Add garlic, mushrooms and white onions and cook over medium-high heat 4 to 5 minutes, stirring occasionally, until onions begin to brown slightly and mushrooms have softened.

Sprinkle flour over mushroom mixture and cook, stirring 1 minute.

Slowly add remaining evaporated skim milk, stirring constantly to avoid lumps.

Add chicken broth, cumin and nutmeg; bring to a gentle boil and cook until slightly thickened, about 1 to 2 minutes.

Remove skillet from heat and stir in mustard and soy sauce ; set aside.

Crumble bacon into a bowl; add chicken, peas & carrots and sauce mixture and stir.

Pour into a 13 x 9-inch baking dish.

Spread the SweetPotato mixture evenly over the top of the dish to cover.

Bake 25 to 35 minutes or until thoroughly warmed.

Makes 8 servings.

1 pkg. dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup finely crushed Triscuits
1 1/2 lb. boneless skinless chicken breasts
2 tablespoons butter, melted
1 egg
2 tablespoons water

Preheat oven to 375F.

Coat a large baking sheet with vegetable cooking spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed Triscuits; set aside.

Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound
to an even 1/2-inch thickness.

Cut into 1/2- x 3-inch strips.

Dip strips in egg then into Triscuit/spice mixture, coating well.

Arrange in a single layer on prepared baking dish; drizzle with
butter.

Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.

2 tablespoons Olive Oil
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 pound flank steak, cut into thin strips
1 (14.5 oz.) can Diced Tomatoes with Mild Green Chilies
1 medium green pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium onion, cut into thin strips
10 whole wheat flour tortillas

Preheat oven to 400°F.

Combine oil, chili powder, cumin and salt in a 9 x 13-inch baking dish.

Add steak, tomatoes, peppers and onion; mix well.

Bake uncovered, 25 minutes.

Serve wrapped in warm whole wheat tortillas.

4 Whole Wheat Tortillas
8 eggs
1/4 C Green Onion: Sliced
1 Tbsp Dijon mustard
Salt And Pepper;To Taste
2 Tsp Butter
4 Oz Canadian Bacon:cut into strips

Warm the tortillas.

Whisk eggs, onion, mustard, salt and pepper in a large bowl until blended. Melt butter in a large skillet over medium-high heat.

Add canadian bacon and cook 2 minutes, stirring occasionally, until just beginning to brown. Add egg mixture and cook, stirring often, until set.
Place 1/4 of the egg mixture in the middle of each tortilla.
Fold and serve.

1 can 15 oz pinto beans
1/2 cup chopped onion
1 clove garlic, minced
1/4 teaspoon cumin
1/4 cup Picante sauce
1 (4 ounce) can chopped green chiles
4 whole wheat flour tortillas
3/4 cup shredded Monterey Jack cheese
2 tablespoons sliced ripe olives
2 cup shredded lettuce
1 medium tomato, chopped

Place pinto beans in a colander, rinse under cold tap water and allow
to drain.

Coat a large skillet with cooking spray; place over medium heat.

Saute onion and garlic until tender.

Stir in reserved beans and cumin. Reduce heat. Cook, uncovered, 30 min. or until mixture is a thick paste. Stir occasionally and mash beans with a wooden spoon.
Set aside.

Combine picante sauce and green chiles. Set aside.

Wrap tortillas in aluminum foil and bake at 350 for 10 min.

Place a tortilla on a baking sheet lightly coated with cooking spray.
Top with 1/3 bean mixture, 1/3 picante sauce mixture, 1/4 c cheese and 2 tsp olives.
Repeat layers twice, top with remaining tortilla.

Cover with foil and bake at 350F for 15 min or or until cheese is melted and torte is heated throughout.


Transfer to a serving platter.

Arrange shredded lettuce around torte.

Top lettuce with chopped tomato.

Cut into wedges to serve.

4 servings

1 lb. lean ground beef
2 Tbsp. chili powder
1 Tbsp. garlic powder
salt and pepper to taste
1 small onion
1/2 large green pepper
1/2 large red pepper
6-8 large mushrooms, sliced
1/2 c. sour cream
2 Tbsp. heavy cream
whole wheat tortillas (optional)

Brown the ground beef with the spices, and then add the onion, mushrooms and peppers (sliced thin and in long strips)....cook until tender.

Add cream and stir, then add the sour cream and remove from heat, stirring until well mixed.

Serve on it's own or use as a filling for whole wheat tortillas with extra cheddar cheese, sour cream and a dab of salsa!

1-1/2 lb. ground beef/sausage/pepperoni or any combination that you prefer

Batter:
1 cup Whole Wheat Pastry flour
1 t. salt
1 t. Italian seasoning or leaf oregano
1/8 t. black pepper
2 eggs
2/3 cup milk

Topping:
shredded mozzarella cheese
Pizza Sauce
opt.-green pepper, mushroom, onions, pepperoni, ham, etc.

Brown ground meat, drain well. Set aside.

Lightly grease pizza pan. Dust with flour.

Combine flour, salt, pepper, seasoning, eggs & milk. Mix until smooth.

Pour in pan, covering bottom.

Arrange meat & vegetables over batter. (Reserve cheese & sauce).

Bake on low rack in oven at 425° for 25-30 minutes until golden brown.
Remove from oven.

Spread with pizza sauce & sprinkle with cheese.

Return to oven for 10-15 minutes.

2 slices bacon
6 boneless, skinless chicken breast halves
1 10-oz. can condensed cream of chicken soup
1 4-oz. jar sliced mushrooms, drained
3 oz. sliced swiss cheese

In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels.

Crumble bacon and set aside in refrigerator.

In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.

Place in 4-6 quart slow cooker. Top with mushrooms.

In skillet, heat soup and pour over mushrooms and chicken.

Cover and cook on low setting for 4 hours.

Top chicken with cheese slices and sprinkle with bacon.

Cover and cook on high for 10-15 minutes or until cheese is melted. 6 servings

Serves 6 - 8)
8 oz. cream cheese
1/2 Cup mayonnaise
1/2 Cup sour cream
3 Slices of bacon
1 Small onion
1 Tbsp butter
1 Tsp curry powder
1/2 Tsp dry mustard
1/2 Tsp paprika
Salt and pepper
4 Hard-boiled eggs
1 Tbsp chopped parsley

Beat the cream cheese until soft and creamy. Add the mayonnaise and sour cream and beat until smooth.

Finely chop the bacon; peel and finely chop the onion.

In a heated skillet gently fry the bacon until crisp and remove from pan. Drain the pan, add a little butter and gently sauté the onions until tender and transparent.

Remove the onions and set aside to cool.

To the cream cheese mixture, add the curry powder, mustard, paprika and cooled onion and bacon.

Shell and chop the boiled eggs. Add the eggs and chopped parsley to the cheese mixture and mix well.

Season with salt and pepper and refrigerate.

Serve chilled, but not too cold.