Mexican Omelette

1 c each: chopped yellow and green pepper
1/2 c chopped onion
4 whole eggs
4 egg whites
1/4 c water
1/2 cheddar cheese, shredded
1/2 c salsa

Spray large non stick skillet with cooking spray. Add peppers and onions. Cook for 5 minutes. Remove from skillet and set aside.
Beat while eggs, egg whites and water until well blended. Pour into skillet and cover. Cook for 6 minutes until the egg mixture is set but top is still moist.
Top with pepper mixture and cheese. Gently fold omelette in half. Cover and cook for 3 minute or untill cheese is melted.
Serve topped with salsa.

Pasta Primavera

1 pkg spaghetti
1 bag fresh spinach leaves
2 each : red pepper and yellow pepper
1 can whole mushrooms, drained
1 pkg cream cheese
1/2 c milk
2 tbsp fresh basil, finely chopped
2 tbsp parmesan cheese

Cook spaghetti in a large saucepan, adding the spinach, peppers and mushrooms to the water for the last 3 minutes. Drain mixture and keep in the colander.
Add cream cheese and milk to saucepan; cook on low hgeat until cream cheese is melted and mixture is well blended. PLace spaghetti in a large bowl, add cream cheese mixture and toss to coat.
Sprinkle with parmesan cheese.

Stuffed Shells

1 pkg frozen chopped spinach, thawed and well drained
1 container cottage cheese
1 c mozzarella cheese
1 c chopped red pepper
1 egg white
1 tsp dried oregano
20 jumbo pasta sheels (for stuffing), cooked, drained and cooled
1 jar pasta sauce

Preheat oven to 400. Mix spinach, cottage cheese, 1/2 c mozzarella, red pepper, egg white and oregano in a large bowl until well blended.
Fill shells with spinach mixture using 1 tbsp of mixture per shell.
Spoon half of the sauce into a 13 x 9 baking dish, spread to cover the bottom.
Arrange shells, filled side up, in baking dish.
Spoon remaining sauce over shells and sprinkle with remaing mozzarella cheese.
Cover with foil.
Bake for 30 minutes; uncover and keep baking for 10 minutes.

Creamy Lemon Asparagus Risotto

2 tbsp olive oil
1 onion chopped
2 c instant white rice, uncooked
1/2 lb asparagus, cut into 1" pieces
2 c chicken broth
2 tbsp light cream cheese
grated peel and juice of 1 lemon


Heat oil in a large skillet. Add onion, cook until tender.
Stir in rice, asparagus and broth.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Add cream cheese, peel and juice, stir until well blended.

Crustless Broccoli Quiche

4 eggs
1 1/4 c milk
3 slices bread, crusts removed and cubed
3 c broccoli florets, cooked and chopped
1/2 c chopped onion
3/4 c cheddar cheese, shredded

Preheat oven to 350.
Beat eggs and milk until well blended. Add bread; mix lightly.
Stir in remaining ingredients.
Pour into a 9" square baking dish.
Bake for 45 minutes until centre is set and top is lightly browned.
Let stand for 10 minutes before cutting.

Sweet Potato Salad with Chipotle-Peanut Dressing

2 lbs sweet potatoes, cut into 1 1/2 inch chunks
1 tbsp oil
1/2 tsp each : salt and black pepper
1/3 c peanut butter
2 tbsp miracle whip dressing
2 tbsp lime juice
1 tsp each: chipotle hot sauce, sugar, minced garlic
1/2 tsp minced garlic
1 small red pepper, sliced
1/2 c each: bean sprouts, sliced green onions
2 tbsp finely chopped peanuts

Preheat oven to 400. Toss potatoes with oil, salt and black pepper. Transfer to foil lined baking pan.
Bake for 40 minutes, stirring occasionally. Cool in pan for 5 minutes.
Meanwhile, beat peanut butter, dressing, lime juice, hot sauce, sugar, ginger and garlic in a large bowl until well blended. Add potatoes along with red peppers, bean sprouts and onions; mix lightly.
Sprinkle with peanuts.
Serve warm.

Broccoli Salad

1/4 c bacon bits
1 head freash broccoli florets
1 c shredded cheddar cheese
1/2 c raisins
1/2 sunflower seeds
1 red onion, chopped
1 c creamy salad dressing ie: Miracle Whip
1/4 c white sugar

In a large bowl, mix together bacon, broccoli, cheese, raisins, onion and sunflower seeds.
In a small bowl, mix together salad dressing and sugar. Pout over broccoli mixture and toss well to coat.
Cover and refrigerate until chilled.