Double Decker Tostadas and Mexi Corn

1 Package Tostada shells

Fat Free or Vegetarian Refried beans

low fat cheddar cheese or mozerella

shredded lettuce

1 small can enchilada sauce

Salsa

Fat Free Sour Cream

2 Cans Mexi-Corn

Mix refried beans and 1/2 can of enchilada sauce. Spread mixture on one tostada. Top another tostada with cheese and broil both layers in the oven for about 5 mins or until cheese melts. Put the Cheese layer on the bean layer and top with lettuce, sour cream, and salsa. Serve with Corn on the side

Stuffed Cabbage Casserole (It's REALLY Yummy I promise!)

1 bag coleslaw
1lb ground turkey or lean ground beerf
8 strips of center cut bacon cut in half
1.25 cups of yellow onion chopped
1 cup of instant brown rice uncooked
2 (8oz) cans of no salt added tomato sauce
.75 cups of water
Dinner plate lined with paper towel
8x8 caserole dish, spray with olive oil cooking spray
Hot sauce (optional)
Directions
Pre-heat oven to 400 degrees F. Place 3 cups of the cabbage in the prepared casserole dish. In a skillet over medium high heat cook the bacon, 3-4 min per side. When the bacon just starts to crisp transfer it to the lined dinner plate. Discard all but 1 tbsp of bacon grease. In the skillet with the reserved bacon grease add the uncooked brown rice and onion. Saute until the onion is soft and the rice just starts to brown. Transfer the mixture to the casserole dish, spreading evenly over the cabbage. In the same skillet cook the chicken breaking it up into chuncks until no longer pink, adding the salt and pepper to taste. Transfer the chicken to the casserole dish spreading evenly over the rice and onion mixture. Top with the remaining cabbage. Place the two cans of tomato sauce in the skillet with the water and bring to a boil. Spread the sauce over the casserole dish evenly being careful not to overflow the dish. Top with the bacon, cover with foil, and bake for 40 min. Remove the foil and bake for 10 more min or until the strata is heated through. Cut into 6 pieces and serve with option hot sauce on the side.

Number of Servings: 6

Chicken Bow Tie Pasta

Combine the following in a slow cooker:
-6 skinless, boneless chicken breasts
-1 jar four cheese alfredo sauce
-1 can cream of chicken soup
-1 can chicken broth
-1 pkg. Real Bacon Pieces
-1 pkg. fresh sliced mushrooms
-1/2 pkg. of dry Italian Dressing Mix
-1 cup swiss cheese, cubed
-1/4 stick of butter, melted
-Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta.

Chef Salad Sandwiches

-1 pkg. pita bread (these also taste yummy on croissants)

-2-3 cups chopped iceberg lettuce

-1/2 cup shredded cheddar cheese

-1 sm. can sliced olives, drained

-1 cup cherry tomatoes, halved

-1 cup thinly sliced deli ham, sliced into small strips

-1/4-1/2 pkg. dry ranch seasoning (I like Uncle Dan's brand)

-2-3 Tbs. Mayonaisse

-2-3 Tbs. sour cream

-1 Tbs. milk

Combine all veggies, meat and cheese. Mix a bit of ranch seasoning and mayo, sour cream and milk. Stir well. You want to make a thick version of ranch. Pour over salad mix and toss well. Serve in pita pockets. (you could also add a chopped cucumber as well

Italian Pasta Salad

-tomatoes

-cucumbers

-crumbled bacon

-cubed cheese

-fresh grated parmesan cheese

-italian salad dressing

-tortellini

-mini bow ties

(you can also add chopped peperoni and sliced olives if desired)

Boil pastas according to directions. My favorite dried tortellini is the Four Cheese Tortellini from Barilla. I had to use up some other stuff this time that I picked up at Costco. While the pasta is cooking, chop tomatoes and cucumbers. Place in a large bowl. Add crumbled bacon. You can cook and crumble your own bacon, but I took the easy route and used real bacon bits. Cube cheese (I like sharp cheddar and swiss or mozerella, but you can add whatever you have on hand). Add fresh grated parmesan cheese. When pasta is done, strain and rinse under cold water until noodles have cooled. When cool, toss with remaining ingredients and pour italian salad dressing over, continuing to toss. You can use low fat italian or even homemade italian dressing...anything with work. Refrigerate for a few hours before serving. Keep in air tight container in fridge.

French Bread - Rachel Naylor

Ingredients:
1 Tbs yeast
1/4 C warm water
1 C hot water
1 1/2 Tbs Sugar
1/2 Tbs salt
2 1/2 Tbs oil
3 C flour

1 egg white (for crust browning)

Directions:
Dissolve yeast in 1/4 C water. Let stand 10 min (I use instant yeast and don't wait 10 minutes). Combine all ingredients (except egg white) and beat well. Allow the dough to rise until double (about 45 minutes). Punch it down and then allow it to rise again (about 45 minutes). Roll into 1 long loaf and put on a greased baking sheet. Gash the tops diagonally with a knife. Mix the egg white with 1-2 Tbs of water. Brush egg wash over entire loaf. Let rise for at least 30 minutes. Bake in a 400 degree oven for 15-20 minutes.

Italian Calzone-Heidi Wood

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1/2 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese
1/2 cup diced pepperoni
1/2 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

Directions
Preheat oven to 375 degrees F (190 degrees C).

To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.

When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

NOTE: I filled mine with pepperoni, green pepper, onion, olive, mushrooms, and the cheeses. I used mozzarella instead of cheddar. I also added garlic salt, and some italian seasoning. I just used Rhodes roll dough and made mini calzones. I would let mine rise a little longer before baking, so I could re-seal them. They turned out really good :)