Super Easy Spinach Sauce for Pasta

1 pkg Stouffers Spinach Souffle
1 jar classico
lotsa garlic (2-4 cloves, more if you’re like me)

Cook the spinach souffle as difected on package for the microwave.
It doesnt have to be super firm like you would cook it as a
souffle, you just want to get it all hot and melty.

Peel and grate the garlic over the small holkes on a cheese shredder.
It’s much easier than cutting or pressing, believe me.

In a saucepan combine the Classico sauce, the spinach and garlic.

Cook over low heat until your family comes in the kitchen and asks
what is smelling so good. Then it’s ready to pour over some pasta.

Peanut Soup

2 tablespoons butter
2 tablespoons grated onion
1 stalk celery, thinly sliced
2 tablespoons flour
3 cups veggie broth
1/2 cup creamy peanut butter
2 tablespoons dry sherry
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons chopped dry roasted peanuts

In medium sauce pan, melt butter over medium heat.
Add onion and celery and sauté 5 minutes.
Stir in flour and mix until well blended.
Gradually stir in veggie broth.
Stirring to keep mixture smooth, simmer 30 minutes.
Remove from heat and strain.
Return liquid to heat and stir in peanut butter,
sherry, lemon juice and salt.

Heat through and serve garnished with chopped peanuts.

Makes: 4-6 servings.

Basil Broccoli Tureen

4-1/2 cup coarsely chopped fresh broccoli
1/2 cup water
4 egg whites
2 egg yolks
1 T. grated Parmesan cheese (omit for Neanderthin)
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
12 cherry tomatoes, halved
Fresh basil leaves (optional)


Combine broccoli and water in a heavy saucepan; bring to a boil. Cover,
reduce heat to medium and cook 10 min. or until tender. Drain and rinse
under cold water; drain again. Combine broccoli, egg whites, egg yolks,
parmesan, lemon juice, basil, salt and pepper in processor and process 3
min. or until smooth. Line a 7-1/2 X 3 X 2 in. loafpan with foil, allowing
foil to extend 3 in. beyond sides of pan. Coat foil with cooking
spray. Pour broccoli mixture into prepared pan, carefully folding foil
loosely over broccoli mixture to cover. Place loafpan in a 12 X 8 X2 in.
baking dish; pour hot water into baking dish to a depth of 1 in. Bake
At 350°F. for 1 hour or until edges are firm and center is set. Remove
loafpan from water; let cool on a wire rack 15 min. Loosen edges of
tureen with a sharp knife; invert on a serving platter. Smooth edges if
necessary and chill. Cut tureen into 16 slices; arrange 2 slices on each
of 8 individual serving slates. Garnish with cherry tomato halves and
basil leaves.

Veggie Pot Pie

Submitted by: Pam Smith

Prep Time: approx. 30 Minutes
Cook Time: approx. 1 Hour

” A mouthwatering-good vegetable pot pie. ”

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cups cauliflower florets
1 cup fresh green beans, snapped in 1/2 inch pieces
3 cups vegetable broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for a 9 inch single crust pie

1 Preheat oven to 425 degrees F (220 degrees C).

2 Heat oil in a large skillet or saucepan. Add the onions, mushrooms,
and garlic; saute briefly. Mix in the carrots, potatoes and celery.
Sprinkle with salt and pepper; stir well.

3 Mix in the cauliflower, green beans and vegetable broth.
Bring to a boil then turn heat down to a simmer and cook
until vegetables are barely tender, about 5 minutes.

4 In a small bowl mix the cornstarch, soy sauce, and 1/4 cup water
until cornstarch is completely dissolved. Add this mixture to the
pan of vegetables and stir until sauce thickens, about 3 minutes.

5 Press the crust into an 11×7 inch baking dish. Pour the filling
into the crust and cover the pie filling with the top crust.

6 Bake for 30 minutes or until the crust is brown.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 291
Protein 7g
Total Fat 15g
Sodium 2484mg
Cholesterol –
Carbohydrates 35g
Fiber 5g

Egg Drop Soup

By: Barbi Claridge

Heat 2-4 cups veggie broth until boiling. Lower heat to a simmer.
dashes of garlic salt
dashes of garlic powder
dashes of onion salt
dashes of onion powder
– or whatever seasonings you like.
If you overdo it, just add more water to the mix.

Mix in a coffee cup: 1/2 cup water with 2 teaspoons cornstarch,
mix until looks like milk.

S-l-o-w-l-y pour small amounts of cornstarch mix into the broth,
stirring constantly, until it thickens a little bit.

Beat eggs slightly, dribble into the simmering broth, remove from heat.

Pour in serving bowl and top with green onions and a few dashes of Soy Sauce.

Green Bean Casserole

By: Barbi

“Here is the easy version!”

1 can green beans
1 can Campbells Cream Of Celery Soup
garlic powder
onion powder

Mix togehter and bake, covered for 40 minutes.
Or, microwave it for about 5 minutes.

Top with Lawry’s French Fried Onions and bake, uncovered until they are crispy,
about 5-10 minutes more.

That’s it! Youre done!

Prep Time: 2.5 minutes
Cook Time: Depends on your oven, how long it’s in, and the temperature you use.
I never worry about that, minor details like time and temp, just throw it in there!
Anywhere from 300-400° is good, then check it every 20 minutes or so.
The top will be getting a little brown, thats how you’ll know it’s done.

Mashed Potato and Roasted Vegetable Enchiladas

Submitted by: Letty

Prep Time: approx. 1 Hour 30 Minutes
Cook Time: approx. 30 Minutes

” This is the perfect comfort food for cold days. To make it vegan,
substitute non-dairy ingredients for dairy. Leftover filling makes a
great lunch! If you want to make mashed potatoes from scratch, you
will want at least 4 cups when you are through. ”

1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 potatoes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce, red or green
8 ounces shredded Cheddar cheese

1 Preheat oven to 425 degrees F (220 degrees C).
Grease a 9×13 inch baking dish.

2 In a large mixing bowl, combine broccoli, mushrooms,
zucchini, and carrots.
Drizzle the vegetables with olive oil and season with salt and pepper.
Spread vegetables in a single layer on a jellyroll pan.

3 Roast vegetables in the 425° F (220°C) oven for 30 to 40 minutes;
stir halfway through their cooking time. When they are
finished cooking,
remove them from the oven and reduce the oven’s heat to 350° F (175° C).

4 Bring water, milk and butter or margarine to a boil in a large pot.
Remove the pot from the heat and mix in the mashed potato mix.
Let stand two minutes, then stir the mashed potatoes with a fork until
they are smooth. In a large bowl, mix potatoes and roasted vegetables together.

5 Heat a tortilla in dry nonstick skillet over medium heat briefly on
both sides to make it pliable. Dip the tortillas in enchilada sauce,
then place the tortilla on a plate to assemble. Put a large spoonful
(approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center
of the tortilla. Top with about 1 to 2 tablespoons of cheese, and roll
the tortilla up. Place rolls seam-side down in the baking dish, and repeat
this process until all of the enchiladas are rolled. Pour extra sauce
over top and sprinkle with remaining cheese.

6 Bake at 350° F (175° C) for approximately 20 to 30 minutes, until the
enchiladas are heated through.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 546
Protein 20g
Total Fat 32g
Sodium 1022mg
Cholesterol 63mg
Carbohydrates 51g
Fiber 9g

Zucchini and Rice Casserole

Submitted by: Paula

Prep Time: approx. 30 Minutes
Cook Time: approx. 40 Minutes

” This is a great recipe to use all that zucchini
from your garden, cheesy and delicious! ”

3 cups water
1/2 cup rice
2 pounds zucchini
1/4 cup butter
1/4 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
salt and pepper to taste
2 eggs, beaten
1 cup bread crumbs
2 tablespoons butter, melted

1 Bring 3 cups of water to boil, add rice. When water returns to a boil,
reduce temperature to a low. Cover rice and cook until rice is tender.

2 Preheat oven’s broiler. Grease a 9×13 inch baking dish.

3 Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish,
then dice remaining zucchini.

4 Combine butter and oil in a Dutch oven and heat until butter is melted.
Add rice and diced zucchini, then saute until golden, stirring frequently.
Stir in the cheeses until melted and add salt and pepper to taste.
Let cool slightly, then stir in eggs quickly. Pour into a prepared
baking dish and sprinkle generously with bread crumbs.

5 Slice reserved zucchini and arrange around the diced mixture.
Drizzle melted butter over top.

6 Broil about 6 inches from the source of heat until lightly browned and bubbly.

Nutrition at a glance
Servings Per Recipe: 11
amount per serving
Calories 231
Protein 7g
Total Fat 16g
Sodium 280mg
Cholesterol 65mg
Carbohydrates 16g
Fiber 1g

Creamy Broccoli and Cauliflower Casserole

1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
1/4 cup mayonnaise
1 cup grated cheddar cheese
1 can cream of celery soup


1. Steam broccoli and cauliflower over boiling water for ten minutes, or
until just tender. Drain thoroughly, if required, and place in a baking

2. Combine mayonnaise, cheese and soup and spoon over vegetables.

3. Bake uncovered at 350 F for 45 minutes or until nicely browned on

Serves 6

No Mess (un)Grilled Cheese & Tomato

By: Barbi

Cut a thick slice of tomato and microwave it for 30 seconds.
Toast some bread. Add cheese to both sides of bread.
Take the tomato slice (it will be boiling hot, be careful)
and place between the cheeses.
Let sandwich sit for a minute. Your cheese will now be melted.