May is Vegetarian Recipes and Pasta Recipes
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Eggplant Parmesan

Marinara Sauce (jar of Spaghetti sauce will work)
1 large eggplant
Flour for dredging
2 eggs, beaten
Bread Crumbs
16 oz. Mozzarella cheese, shredded
Parmesan cheese
Oil for frying

Prepare or heat Marinara sauce. While sauce is simmering, slice eggplant crosswise inch thick, sprinkle with salt and let set for 30 minutes. Pat eggplant slices dry, dredge in flour, dip in egg to coat then dredge in bread crumbs. Fry quickly in hot oil, turning once until golden brown on both sides. Eggplant should be tender. Drain on paper towels while cooking remaining slices.

Grease a 9 x 13 inch baking pan with cooking spray. Lay sliced eggplant into pan, overlapping pieces by 1/3 each. Place a bit of shredded cheese between each slice. Sprinkle liberally with parmesan cheese. Top with Marinara sauce. Cover with mozzarella and sprinkle with parmesan again.
Bake at 350 degrees until hot and bubbly.
Serves 4 to 6.

Chili Rellenos Casserole

1 cup half and half (milk will work well also)
2 eggs
1/3 cup flour
3 4oz. cans whole green chilis
1/2 pound Monterey Jack cheese (shredded)
1/2 pound Sharp cheddar cheese (shredded)
1 cup mild salsa

Beat half & half, eggs, & flour until smooth. Split chilis open, remove seeds, rinse and pat dry. Mix shredded cheeses. Set aside 1/2 cup cheese for top of casserole. Spray a deep 1 1/2 qt. casserole dish with cooking spray, and make alternate layers of cheese, egg mixture and chilis. Top last layer with salsa and remaining cheese. Bake at 350 degrees for 1 hour and 15 minutes, or until set in the center. Serves 4 to 6.

Variation: Substitute diced chilis for whole chilis, and stir chilis into egg mixture. Layer cheese and egg mixture into a 9 x 13 inch greased baking pan. Bake at 350 degrees for 45-60 minutes until set in the center. Cool slightly and cut into squares to serve. Serves 4 to 6.

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This is really good and low-fat too. Imagine that!!
1 pack chicken broth and seasoning mix
2 med. carrots, cut into strips
1 med. red or green bell pepper, cut into strips
1 med. zucchini, cut into strips
4 1/2 oz. fettucine, cooked and drained
2 Tbs. + 2 tsp. reduced calorie (tub) margarine
1 Tbs. minced onion
In 11" X 7" baking dish, dissolve broth mix in 1/4 C. water. Add carrots.
Microwave covered on high 3-4 minutes until softened.
Add bell pepper and zucchini. Microwave covered on high for 3-4 minutes  until veggies are tender/crisp. Stir halfway through. Stir in fettucine and  margarine. Toss gently. Sprinkle with onions and pepper.

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2 packages chopped frozen spinach - thawed and liquid squeezed out
32 ounces spaghetti sauce
1 pound box of lasagna noodles - cooked and drained
16 ounces shredded mozarella
8 ounces shredded cheddar cheese
24 oz. ricotta cheese
3 eggs
Preheat oven to 350 degrees. Thoroughly drain spinach. Mix together spinach, cottage cheese and eggs in medium bowl. Set aside.  Set aside 8 ounces of mozarella cheese. In 9x13 pan (spray w/pam first) , layer the ingredients (about 3-4 layers) in the following order: spaghetti sauce, lasagna noodles, spinach mixture, mozarella cheese, cheddar cheese. Finish off the top with sauce. Sprinkle on reserved mozarella cheese. Bake for about 45 minutes, and let stand about 15-20 minutes before serving.

Penne & Feta
Fast and Easy!!

1 Tbsp. butter
1/4 cup olive oil
1/4 cup finely chopped onion
1 - 2 red peppers in strips
1 can tomato sauce
1/2 Tbsp. red wine vinegar
1 tsp. each salt, pepper, and cayenne pepper
6 oz. Feta cheese
1 lb. Penne pasta (al dente)
Freshly ground pepper to taste
Heat up the butter and olive oil in a skillet and add the onions. Fry the onions till they are golden brown.
Add the red peppers, tomato sauce, vinegar, and the spices to the skillet. Cover and cook over medium heat for ~ 10 minutes
Crumble the cheese and add to the sauce. Serve poured over the penne.

Three Pepper Fajitas
low fat, filling and good!

TIPS - use low fat or fat free flour tortillas (warm them in a non-stick pan just before using)

Chop lenghtwise into strips - 1 green pepper,  1 red pepper, and  1 yellow pepper
1 bunch of chopped  fresh cilantro,
1/2 cup lime juice
1 small yellow or red onion
Chopped garlic to taste (if you like it!)
You can add some grated cheese if desired.

Heat a non-stick pan on high - put pepper, onion, and cilantro in the pan  and sprinkle the lime juice over the top. Toss all of the ingredients  around until just tender - roll in a warm tortilla and enjoy!

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Easy Pasta Side Dish

3 tablespoons margarine/butter ( may use olive oil)
1-2 tablespoons dried parsley flakes
12 oz. wide egg noodles
Salt, pepper and Garlic salt to taste

Cook and drain noodles according to directions. Return to pot toss with remaining ingredients.

Veggie Medley Pasta

2 medium zucchini
2 medium yellow summer squash
1 medium yellow onion
2 15 oz. cans diced tomatoes
1 1/2 teaspoons salt
1/2 cup olive oil
1 teaspoon dried sweet basil
1 cup dry white wine
1/2 teaspoon minced garlic
16 oz. vermicelli, or angel hair pasta, cooked, drained
2 tablespoons grated Parmesan

Peel and slice zucchini and squash; place in 3 quart microwave safe dish with lid. Peel and slice onion; separate into rings, add to squash. Add tomatoes, salt olive oil, basil win and garlic; toss well. Cover and microwave on high fro 30 minutes, stirring every 10 minutes. Serve over cooked pasta. Sprinkle cheese over top before serving.

Mac and Cheese with Veggies

Found this in a cookbook and the kids love it!

1 1/2 cups uncooked pasta nuggets (radiatore)
2 Cups Frozen broccoli, carrots and cauliflower
4 oz. Velveeta (I use mexican) cubed
1 tablespoon milk

Cook pasta according to directions, adding veggies the last 5 minutes. Cook until tender. Drain well, return to saucepan. Add cheese and milk;
cook over medium heat until cheese is melted and veggies and pasta are coated.

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Quick & Easy Pasta

Four to six pre-cooked, breaded chicken patties (Armor and I’m sure
others make them)
1 jar of marinara sauce (spaghetti sauce is okay)
8 oz of linguine or fettuccine noodles cooked per package directions
parmesan cheese

While marinara sauce is heating, prepare noodles per package directions and quick fry chicken patties. Cut chicken patties in strips. Serve
over noodles covered with marinara sauce and parmesan. I have also used this and prepared the patties in the oven covered with a touch of marinara sauce and sprinkled with mozzarella cheese then served over the noodles.

No Fuss Lasagna

One pound of ground beef drained
1 container of ricotta (or cottage cheese)
1 jar of spaghetti sauce
2 cups of mozzarella cheese
1 cup of cheddar cheese
2 eggs
onion powder (or whole onions)
garlic powder (or fresh)
2 tsp parsley - ground up
9 to 12 strips of uncooked noodles

Cook ground beef and drain (let cool). Add meat, sauce (reserving a couple tablespoons), beaten eggs, ricotta or cottage cheese and seasonings together. Place a small amount of sauce (couple tablespoons full) in the bottom of a 9X13 pan. Layer three to four strips of uncooked noodles side by side in bottom of the pan. Top with 1/3 of the mixture of meat and sauce and spread evenly. Sprinkle 1/3 of the mozzarella and cheddar cheeses. Continue to layer noodles and meat/sauce and cheese. Ending top (third) layer with cheese. Pour approximately to 1 cup of water around sides of the pan and cover with foil and let set for an hour. Bake covered at 375 degrees for 30 minutes, remove and continue to bake approximately 30 minutes until done. Allow to cool ten to fifteen minutes before serving. (Depending on the type of noodles used, some have told me they don’t add the water and they don’t let it set for an hour. I find the noodles cook up better this way. My daughter just used a new noodle by Sargento – made specifically for lasagna. She said it is thinner and fits the pan better. She did not add the additional water nor let it set and it turned out perfect.)

Received this as an email for recipes used on "Cooking with Bob" on QVC. I believe it was given the name because they sell Kendsington Cookware. Have never tried it (family doesn't eat veggie much) but sounded good. Thought of the vegetarian ones out there. I know some vegetarians will eat eggs and some won't.

Mix of green peppers, red peppers, yellow peppers, onion,
broccoli, squash (about 2-3 cups worth)
olive oil
5-6 eggs
cheese - approx. 1/2 cup
salt and freshly-ground pepper to taste
parsley sprigs for garnish

Preheat the oven to 350 degrees. Gently saute the veggies in the olive oil until just soft. Then mix 5-6 eggs with a little milk, pour over and around the veggies. Sprinkle with a little cheese (cheddar, swiss, Parmesan) on top. In a 9" or 10" skillet cook over medium heat enough to set the eggs, then place in the oven to finish the cooking.

Transfer the skillet to the oven. Bake until the top of the frittata is no longer runny. You can speed things up by putting the pan under the broiler on low, but keep you eye on it. Garnish and serve.

Makes about 6 servings.

4 large onions, chopped
1 large green bell pepper, seeded and chopped
3 tablespoons oil
1 tablespoon mustard seeds
2-3 tablespoons chili powder
1 teaspoon cumin seeds
1-1/2 teaspoons unsweetened cocoa
1/4 teaspoon ground cinnamon
1 pound canned tomatoes, crushed
1 6-oz. can tomato paste
2 16-oz. cans kidney beans, undrained
1/2 cup water salt to taste 4-6 dashes of Tabasco (according to your taste for heat) limes, cut into wedges, for serving

1- In a Dutch oven or larger stockpot, saute the onions and green pepper in the oil over medium-high heat until the onions are browned. Add the mustard seeds and cook for 1 minute, stirring constantly.

2- Add the chili powder, cumin seeds, cocoa, cinnamon, tomatoes and tomato paste. Cook for 1-2 minutes. Add the kidney beans, water, salt, Tabasco to taste. Reduce the heat and simmer uncovered for about 40 minutes, or until the chili has thickened. Stir frequently.

3- Serve in heated bowls. Squeeze the juice of 1-2 lime wedges into the chili just before eating.

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Fitness Camp's Vegetable Lasagna

Sauce: 1-28 oz. can whole peeled tomatoes
1-30 oz. can tomato sauce
1 T. artificial sweetener
1 T. basil
2 T. Italian seasoning
1/2 T. garlic powder
1/2 C. chopped onion
1/2 C. chopped green pepper
pepper to taste

Cheese filling:
1 lb. low fat cottage cheese mixed with 2 Cups fresh spinach leaves (or 1 can of spinach very well drained).
1 lb. low-moisture part-skim mozzarella parmesan cheese to taste (about 1/2 cup)

Vegetable filling:
Slice thin and mix in a large bowl- 1/2 bunch broccoli, large green pepper, 1 lb. fresh mushrooms, 4 large shredded carrots. Slice but do not mix in 3 large zucchini, unpeeled.   Layer in this order: (13 X 9 X 2 pan)

lasagna noodles (uncooked), cheese mixture, vegetable mixture, zucchini slices, parmesan cheese, sauce, mozzarella...REPEAT
Top layer is: noodles, cheese filling, zucchini, parmesan, sauce and mozzarella.

Bake at 375 for one hour..let stand 15 minutes before cutting. Drain off any excess water with a baster... Serves 12.

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A tip from an old cookbook put together by the Ladies of the Blue Spaders
The odor of cabbage and cauliflower can be kept from spreading all over the
house if you drop a few walnuts, shell and all, into the pot when the
vegetables are cooking. If your curiosity gets the best of you and you must
open the walnuts afterwards, do it outdoors. You'll find most of the lost
odor absorbed inside the nuts.

Eggplant and Meat Rolls
350 F oven 3-4 servings
From my Aunt Caroline
Can be used with any side dishes but we use it over pasta.


1 large or 2 small eggplants
1lb ground meat
1C bread crumbs
1 or 2 eggs
3T grated cheese (Romano or Parmesan)
parsley (2-3 fresh leaves or 2t ground or dried)
sweet basil to taste
salt, pepper to taste

Peel and cube eggplant; boil in salted water until tender. Squeeze as much water out as possible, then mash. Cool and mix with other ingredients as you would meatballs When well mixed, shape into rolls about 4 inches long. Roll in flour and brown in hot grease. Arrange in skillet or baking dish. Cover with spaghetti type sauce. Bake for 25 minutes at 350 F. (If mix is soft add more bread crumbs).

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My good griend Karen Jolly brought all the ingredients and prepared this great meal at my house for Ken and me and we loved it. I typed it up this morning and shared it with my friends at work as well -- it's really delicious.

ribb.gif (2936 bytes)CHICKEN & SPAGHETTI
4 Chicken Breasts w/Skin
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Rotel Tomatoes
1 Small Carton Sour Cream
1 Small Box Velveeta Cheese
1 Pkg. Fresh Sliced Mushrooms
1 Small bunch green onions
Sliced black olives (optional)

Boil chicken breasts w/skin for about 20mins. Remove chicken breasts from broth and set aside to cool. When cool, remove skin and chop or shred chicken.
Cook one package of spaghetti in broth and drain spaghetti, saving broth.
Saute chopped green onion tops w/sliced mushrooms in butter until soft.
Melt Velveeta Cheese in microwave.
Mix all together and bake in casserole dish @ 350 deg. For 20-25 mins.
You will need to add some broth in before baking to keep mixture moist
Note: Each time I re-warmed I added a little more broth. (Even froze some of it and it was just as good when we had it later).

Serve w/tossed green salad w/ Pepperidge Farms Seasoned Croutons w/ranch dressing below and hot garlic bread for a really delicious meal.

Great Ranch Dressing-

Two packages Hidden Valley Ranch Dressing Mix
One small jar Hellman's Mayonaise
Two cups Buttermilk
Ground Black Pepper


Fettucine Alfredo - w/Shrimp
(Also good with chopped ham and frozen English Peas – you could add lots of different things to this dish)

1 12-oz. box fettucine
cup butter, softened
1 cupped whipping cream (room temp.)
cup grated parmesan cheese
2 T. parsley, snipped
Salt and Pepper to taste

Cook pasta according to box directions. Drain and place in warm dish large enough for tossing. In saucepan, melt butter, add whipping cream until heated thru, then add cheese. Mix well, add parsley, salt and pepper and toss w/fettucine.
I added cooked shrimp and tossed when I added the sauce. I just cooked the shrimp for a few minutes in butter, lemon and garlic salt.
Delicious and so quick and easy!

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So Simple Emergency Pasta Salad

Box of penne pasta (or any other of your choice)
1 bottle of Italian dressing of your choice

Cook pasta and let cool.

Decide what ingrediants you want in the salad. Suggestions are: Tuna, Chicken, Turkey, Ham, peppers, celery, olives, onions, eggs, carrots, sprouts, and/or anything else you want to throw in.

Mix with Italian dressing to taste last and serve chilled.

Great for last minute lunches, and quick dinner fare.

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Pasta with Roasted Vegetables
Prep time 12 minutes, Cook time 25 Very low fat!

1 lrg zucchini
1 lrg yellow squash (or yellow zucchini)
1 lrg sweet red pepper, seeded ... you can add yellow or green too.
8 oz of fresh mushrooms
1 lrg onion, cut into thin wedges
2 tbsp. balsamic vinegar
2 tsp. olive oil
1/2 tsp. dried rosemary
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 large tomatoes, coarsely chopped (roma's work great)
10 oz. gemelli pasta, uncooked ( may substitute Fusilli - rope shaped
2 oz. crumbled goat cheeze ( Feta right?)
1/4 cup shredded fresh basil
Freshly ground pepper (optional)

1. Line a 15x10x1 inch pan with aluminum foil. Cut zucchini, squash, and red pepper into 1 inch pieces. Place on prepared pan, add mushrooms and onion.
2. Combine vinegar and next 5 ingredients in a small bowl, stirring well. Brush over vegetables. Bake at 425 F for 15 minutes. Stir vegetables, add tomato. Bake addition 10 minutes or until vegies are tender and golden.
3. Meanwhile, cook pasta according to package directions, omiting salt and fat, drain. Place pasta in a serving bowl. Add roasted vegies, toss well. Top with goat (Feta) cheese and basil. Sprinkle with freshly ground pepper, if desired.

Yield: 10 (1 cup ) servings. Per serving = Cal - 160, Carb - 28.3g, Protein 6.1g, Fat 2.9g,
Cholesterol 5mg, Fiber 2.4g, Sodium 130mg, Calcium 51mg
Exchanges = 1-1/2 Grain and 1 Fat

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Springtime Noodles Alfredo

2 Tablespoons margarine
3 medium carrots, sliced
1 medium zucchini or yellow squash,  thinly sliced
1 medium clove garlic, minced
1 1/3 Cups water
1 cup milk
1 package Lipton Noodles & Sauce - Alfredo
1/2 cup frozen peas, thawed, optional
1 Tablespoon chopped fresh dill*
Pepper to taste

*Substitute 1/2 teaspoon dried dill  dill weed for 1 Tablespoon fresh.

In large skillet, melt margarine over meduim-high heat. Add carrots, zucchini, peas and garlic; cook and stir 3 minutes or until vegetables are tender. Remove vegetables from skillet; set aside. Into skillet, add water and milk. Bring to a boil. Stir in noodles and Alfredo sauce and dill. Reduce heat to medium; simmer, stirring occasionally, 7 minutes or until noodles are tender. Stir in vegetables. Season with pepper to taste. Sprinkle with grated Parmeasan cheese, if desired.
Makes about 4 servings.

Spinach-Stuffed Manicotti

8 manicotti shells, cooked and drained

1 1/2 teaspoon Olive oil

1 teaspoon Minced fresh garlic

1 1/2 Cups canned or fresh tomatoes, chopped

1 teaspoon each: dried rosemary leaves, dried sage leaves,

dried oregano leaves, and dried thyme leaves, all crushed

1 package (10 ozs.) frozen spinach, cooked, drained and  squeezed dry

4 ozs. Ricotta cheese

1 slice whole wheat bread, torn into coarse crumbs

2 egg whites, slightly beaten

Preheat oven to 350 degrees. Heat oil in small saucepan over medium heat. Add garlic; cook and stir until lightly browned. Stir in tomatoes, rosemary, sage, oregano, and thyme. Reduce heat to low; simmer 10 minutes, stirring occasionally.

Combine spinach, cheese and bread crumbs in medium bowl. Fold in egg whites. Stuff manicotti with spinach mixture. Spoon 1/3 of sauce into 13 X 9-inch baking dish. Arrange manicotti over sauce; cover with remaining sauce. Cover with foil. Bake 30 minutes or until hot and bubbly. Garnish as desired. Makes 4 servings.


Greek-Style Pasta Salad

4 ounces wagonwheel, shell, or tubular shaped pasta, cooked and drained
1 Cup pitted California ripe olives, cut into wedges
1 Cup halved cherry tomatoes
1/2 Cucumber, sliced, quartered
4 ounces Feta cheese, crumbled
1/4 Cup sliced green onions with tops
2 Tablespoons finely chopped fresh parsley

Greek Dressing (recipe follows)
Combine all ingredients except Greek Dressing in medium bowl. Add dressing; toss to coat.

.Greek Dressing

In jar, combine 3 tablespoons lemon juice, 1 tablespoon chopped fresh mint (or 1 teaspoon dried mint leaves), 1 teaspoon finelly chopped fresh oregano leaves (or 1/2 teaspoon dried, crushed), 1 teaspoon finely chopped rosemary leaves (or 1/2 teaspoon dried, crushed), 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/2 Cup olive oil. Shake well to blend.

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1 tbl Vegetable oil
1/2 cup chopped onion
1 lg. clove garlic, finely chopped
2 14 oz cans vegetable broth
1 3/4 LB (15 oz can) great northern white beans , rinsed and drained.
1 1/2 cups water
2/3 cup (6 oz can) Italian tomato paste w/ tomato pesto
1 tsp. Italian herb seasoning
1/4 teaspoon ground black pepper
2 cups (2 lg.) sliced zucchini
1 pkg. (10 oz) frozen mixed veggies
1/3 cup small macaroni such as shells or bow ties

Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 to 2 minutes or until tender. Stir in broth, beans, water, tomato paste, herb seasoning and pepper. Bring to a boil. Reduce heat to low; cook, covered, for 10 minutes.

Add zucchini, mixed veggies, and pasta. Bring to a boil, stirring to break up veggies. Reduce heat to low, cook, uncovered 8 to 10 minutes or until veggies and pasta are tender. Freeze for up to 4 months.

Thaw soup overnight in refrigerator. Place partially thawed soup in large saucepan. Warm over medium heat to serving temp. Makes 6 servings.

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Ravioli w/creamy Garden Vegetable Sauce

1 Tbl olive oil
1/2 cup chopped onion
2 tbls dry white wine (optional)
1 pkg. (9 oz) Contadina refrigerated light four cheese Ravioli, cooked ,drained, and kept warm
1 3/4 cups (15 oz container) Contadina refrigerated Garden Vegetable Sauce
1/2 cup (2 1/4 oz can) sliced ripe olives, drained (optional)
1/2 cup Carnation evaporated lowfat milk
1/4 cup (1 oz) grated parmesan cheese (divided)

Heat oil in large Skillet over medium-high heat. Add onion; cook for 2 minutes. Add wine; cook for 1 min. Add ravioli, garden vegetable sauce, olives, evaporated milk and half the cheese; toss well. Cook for 2 to 3 minutes or until heated through. Top with remaining cheese. Makes 4
serving. ( 9 grams fat)

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Welsh Rarebit

1/4 C margarine
1/3 C unsifted flour
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/8 tsp dry mustard
dash cayenne
dash pepper
1 C milk
1/2 C beer :)
2 C (8 ounces) sharp Cheddar cheese, shredded
toast points or toasted rounds of Italian or French Bread

1. Melt margaine in large skillet over medium hear; stir in flour, salt
Worcestershire sauce, mustard, cayenne and pepper until well blended
2. Remove from heat; gradually stir in milk
3. Cook, stirring constantly until mixture comes to a boil; boil for 1
4. Stir in beer and cheese; heat until cheese is melted and mixture is
5. Serve hot over bread

Spinach with Sour Cream

(OK..I like spinach salad..but when it comes to cooked spinach I love to try and 'hide the taste'..this one does pretty good!! And I think this is how my mom got me to eat cooked spinach!!LOL)

1 package frozen chopped spinach
1 T grated onion
2 eggs
1/2 C sour cream
1 C grated Parmesan cheese
1 T flour
2 T butter
salt and pepper to taste

Cook frozen spinach in small amount of water with onion until thawed.  Torture and beat the eggs, mix with rest of ingrediants with spinach and onions. Bake in a greased casserole for 25-30 minutes in a 350 oven or until center is set. Do not overcook as it will separate. Serves 4.

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Cheese Onion Bake


3 cups seasoned croutons
2 cups shredded Monterey Jack or Cheddar cheese
1 can (3 ounces) French-fried onions, crumbled
2 cups half-and-half
4 eggs
1/2 teaspoon salt (optional)


Line bottom of small rectangular Pyrex baking dish with the seasoned  croutons. Sprinkle cheese over croutons. Sprinkle onions over cheese. Beat  eggs. Add half-and-half and salt to the eggs; blend well. Pour over ingredients in baking dish. Bake 30 to 35 minutes at 350 degrees. Cool and  serve.

Serves 6.

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Bow Tie Pasta Pepper Toss

Combine 1 cup cooked bow tie pasta, 1/4 cup each chopped red bell pepper,  yellow bell pepper and chopped tomato, 3 T. of feta cheese and 2 T. of fat  free balsamic vinaigrette. Toss it all to coat, eat and enjoy!
(this is for a single serving ... adjust this recipe as needed)!

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Vegetable Pizza

I made this once and it did get eaten so I think it's safe.
2 pkgs. Crescent rolls             
2/3 cup mayonnaise
2 8oz pkgs cream cheese          
1/2 tsp. Dillweed
1/4 tsp. Garlic salt
1/4 tsp. Onion salt
2 carrots
1 stalk celery
1/2 green pepper
1/4 cup broccoli
1/4 cup cauliflower
1/4 cup green olives
1/4 cup black olives
3/4 cup colby cheese shredded
3/4 mozzarella cheese shredded
Combine crescent rolls, flatten out on cookie sheet. Bake according to instructions on package. Mix mayonnaise & cream cheese together, add dillweed, garlic salt, onion salt, and spread on baked crust. Shred carrots, dice celery, chop green pepper, slice olives, chop broccoli, and cauliflower. Press into cream cheese mix on crust. Sprinkle with the shredded cheeses. Yields 2 pizzas.
Don't use tomatoes, onions, or mushrooms as they make the crust soggy. Refrigerate pizza 1-2 hours before serving.