Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This is a super easy and super yummy breakfast/brunch recipe

LOX DIP :)
Ingredients
·1-4 oz package sliced Lox, chopped
·4 ounces cream cheese (3/4 small package)
·3 tablespoons mayonnaise
·1 green onion, thinly sliced
·1 hard boiled egg, grated
·thinly sliced green onion for garnish
·pitas to toast

Steps
1.Combine all ingredients in a bowl and mix well
2.Chill in refrigerator about 20 minutes
3.Sprinkle with a little more sliced green onion
4.Serve with toasted pitas (recipe: take regular store bought pita bread, but into little triangles and toast until crispy. They're great for dipping!!)

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This is dinner recipe that's full of flavor and comes with delish sides :)

Caprese Mezza Luna in 10min and Chicken and Broccolini with Asiago Sauce in 15min
RR recipe with a few tweaks

1/3 to 1/2 cup extra-virgin olive oil, both for brushing and cooking chicken
2 cloves crushed garlic
4 large flour tortillas, about 10 to 12 inches
1 ball fresh mozzarella, thinly sliced
12 leaves fresh basil, shredded
2 vine ripe tomatoes, thinly sliced
Salt and freshly ground black pepper or Steak seasoning
4 pieces boneless, skinless chicken breasts
1 bundle broccolini, trimmed of 1 inch of stem end
2 tablespoons butter
1 rounded tablespoon all-purpose flour
1 1/2 cups milk
1 cup grated Asiago cheese

Directions:
For appetizers, heat oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat. Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla, cook 30 seconds on each side to set. Remove from pan and repeat. In less than 10 minutes, you'll have 4 half moons (mezza lunas). Cut into quarters and serve.

For entree, Pour a couple tablespoons of remaining oil into a skillet over medium-high heat. Season the chicken with steak seasoning. Cook chicken 6 minutes on each side, turning once, until golden and juices run clear. While chicken cooks, heat 1-inch water over high heat in small high sides skillet, to a boil. Add salt and broccolini to the water and cook 3 to 4 minutes, drain and reserve. Meanwhile, heat 2 tablespoons butter over medium heat in a small sauce pot, stir flour into melted butter, cook 1 minute then whisk in milk and cook to thicken, about 2 to 3 minutes, stir in cheese and season with salt and pepper. Serve chicken topped with broccolini and pour sauce over top.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This should go in the DIP category.

Spinach and Artichoke Dip
like Houston's®

Serves: 12
Prep. Time: 0:40 (In reality this only took me about 20 min to make)

3 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve
10-12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese
1/2 cup Mozzarella Cheese

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and broth and continue cooking until boiling.
-Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
-Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
-Fold the mixture into an oven safe dish
-Sprinkle cheddar and mozzarella evenly over top.
- Put this in the oven just until the cheese melts on top.
Note: Serve with tortilla chips for dipping and sour cream and salsa.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken Parm Meatball Subs
Recipe courtesy Rachael Ray

Serves 4
15 min to prepare
25 min to cook

1 1/2 pounds ground chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of pinches
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 cup chicken stock
Salt and pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone


Directions:
Preheat oven to 425 degrees F.
Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.

While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.

Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.

Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Beef category


Inside-Out Bacon Cheeseburgers w/ Grilled Green Onion Mayo
RR recipe
MAKES 4

5 slices bacon,
chopped 4 scallions, cleaned and trimmed
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or reduced fat mayonnaise
1 teaspoon ground cumin
Salt and pepper
4 crusty Kaiser rolls,
split 4 leaves crisp romaine lettuce


Preheat grill pan over high heat. In a medium pan brown bacon over medium high heat and drain on paper towel lined plate. Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.

Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts.
Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally.

Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving. Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste. Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Crock Pot Chili and Potatoes
mild flavor

1-2lbs lean ground beef 90/10 mix
1 can bushes chili bean starter mild flavor
1 can black beans
1 large can crushed tomatoes
1 small can petite diced tomatoes
1 bottle tomato sauce
4cloves of garlic
1 large green bell pepper
1 med onion
4T Chili powder
2T Cumin
1 jalopeno pepper cut and seeded
5-6 large potatoes peeled and cut into large bite sized pieces

Brown meat in skillet and place in crock pot.
Combine all other ingredients and cook on high 4hrs or low 7-9hrs. Potatoes should be fork tender.

Serves approx 10ppl
Freezes well and reheats well on cooktop

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Honey Dijon Salad dressing
Rachael Ray

1/2T Dijon Mustard
1/2T Horseradish
1T honey
1T Red Wine vinegar
1/4C EVOO

Mix well and serve
Makes approx 1 cup

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Easy Hungarian Goulash

1 pound beef, cubed (you can buy the pre-cut stew meat at the supermarket)
1 and 1/2 cups water
3/4 cup ketchup
1 tsp mustard
2 tbsp paprika
salt to taste
1 tsp brown sugar
1/4 stick butter
1 chopped or sliced onion

brown the meat in a pan or dutch oven, approx 10 minutes, set aside in a bowl

saute onions in butter or oil until soft, approximately 5 minutes

mix remaining ingredients with the onions, add meat back into pot and stir, bring to boil then reduce heat to medium

let simmer for at least 30 minutes, stirring occasionally, letting sauce thicken

serve over egg noodles, and enjoy

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

I edited because I found the recipe...it is on AllRecipes.com

Eggplant Rollatini Bundles (serves 4)


1 eggplant, peeled and cut lengthwise into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package angel hair pasta

Dip the eggplant slices in egg, then coat with bread crumbs.

Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.

Preheat the oven to 350 degrees F (175 degrees C).

Spread a thin layer of ricotta cheese onto each slice of eggplant.

Place a slice of prosciutto onto each one.

Roll up tightly, and place seam side down in a 9x13 inch baking dish.

Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.

While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain.

Serve eggplant rolls and sauce over pasta.


I sub a lot of the ingrediants for low fat or partial skim and it still tastes great!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Grilled Cajun Chicken

This recipe is filled with great spices. Everyone loves grilled chicken, and this recipe spices up the traditional recipe!

Serving: 4
Prep Time: 60 minutes
Cook Time: 16 minutes
Total Time: 76 minutes


1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
4 skinless boneless chicken breast halves



1. Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine.

2. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours (or overnight) in the refrigerator, covered.

3. Drain chicken from marinade and sprinkle both sides with remaining seasoning mix.

4. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat.


Served it with roasted red peppers that I filled with cherry tomatoes (cut in half).....fresh garlic & basil.....topped with EVOO

Submitted by me but can't remember where this is from!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Weight Watchers Recipe (YUM!!)

cooking spray
2 medium tomatoes sliced
2 med. zucchini sliced
12 oz lean ground beef
1 large onion finely chopped
2 med. garlic cloves minced
1 8oz can tomato sauce
2 cup ricotta cheese (can use part skim)
1 large egg yolk
1/2 cup parm. cheese
1 tbsp Italian seasoning
1/8 tsp. each salt and pepper (or to taste)


Preheat oven to 500oF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 min.

Meanwhile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.

Drain beef and spread mixture in a shallow baking dish ( 9x13) and layer with roasted vegetables. Reduce oven temp to 350oF.

Whisk together the ricotta, egg yolk, parm. cheese, herbs and salt and pepper in a medium bowl. Spoon over roasted vegetable and smooth with a rubber spatula.

Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Crockpot turkey

for those that want to make a turkey....

I bought a 7lb turkey (with bones)
placed onions and celery in cavity
spread butter all over
seasoned w/ lemon juice, salt & pepper (to taste)

Place in slow cooker & add about 1 1/2 cups of chicken broth

I cooked on high for 7 hours.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

RR Appetizer

You'll need:
Aluoette Garlic and Herb Cheese spread
Salami
preztel sticks (small ones)
sun dried tomatoes- sliced ones

spread the cheese spread on the salami, place about 3 sundried tomatoes on top of the cheese....place preztel stick on the edge of one side...and roll!!!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

My Moms!

'No cook pasta' but you still have to cook the pasta....weird, I know (I do this all to eye, so you be the judge of how much you should use of each ingredient)

Box of Penne
10 Plum Tomatoes
Fresh Basil
Garlic Powder
EVOO
Parmesan Cheese

What to do:

Cut tomatoes in small pieces
Cut up about 5 good sized leaves of the Basil

Place those ingrediants in seperate bowl with EVOO & Garlic Powder....let sit for about an hour (don't drown the tomatoes in evoo b/c this will be going into the pasta)

Cook Pasta

Once done cooking......Pour pasta into your serving bowl...then pour tomato,garlic & EVOO mixture on top....and lastly sprinkle the parm. cheese on top, do this while still hot so cheese melts....

(I sprinkle a little salt too but you don't have too)

Serve cold or hot

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Green Bean Side Dish

INGREDIENTS:
1 pound green beans, trimmed, washed and cut into 1-inch pieces (if you buy them in the freezer isle, this is done for you already)
1 envelope dry onion soup mix
1 cup water
3 tablespoons melted butter
1/4 cup almonds chopped up (I used my electric chopper)
3 tablespoons grated Parmesan cheese

PREPARATION:
Directions for green beans
Combine green beans, onion soup mix, and water. Cook over low heat until green beans are tender. Drain and spoon green beans into serving dish; stir in butter and almonds.

Top green beans with Parmesan cheese.
Green Beans with Parmesan serves 4 to 6.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Braciole Meat- I had bought this meat on accident and looked up recipes and made this

Ingredients

1 pound beef, chuck or flank steak, 1/4' thick
1 Tbs parsley, minced
2 cloves garlic, minced
2 Tbs Pecarino-Romano cheese, freshly grated
1 tsp pignoli (pine nuts) (I did not use these, I didn't have any)
salt and pepper to taste
pasta sauce
toothpicks
1/4 cup olive oil
1/4 cup butter

Directions

1 Pound the meat gently, until it is thin.
2 Cut the beef into 3' strips.
3 Mix together the parsley, cheese, garlic, pignoli, salt, and pepper.
4 Spread each slice of beef with the parsley mixture.
5 Heat the olive oil and butter over medium heat.
6 Roll up each slice and close with a toothpick.
7 Heat the pasta sauce.
8 Brown each braciola in the olive oil.
9 Put the braciole in the pasta sauce.
10 Let simmer for 30 minutes - 1 hour.
11 Serve with pasta as you would meatballs.

We actually ate it w/ out pasta (since FH can't eat pasta) but I made it w/ mozarella and tomatoes & my usualy marinade is

fresh basil- I put it through my chopper
oregano
balsamic vinegar
EVOO
salt & pepper
(i let it sit for about a half hour w/ the tomatoes and mozz.)

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This is from a girl Rachel I know.....I stole it from her (she did my calligraphy for me!)

Stuffed Southwest Peppers
4 large bell peppers, various colors, boiled for 3-4 minutes each just to soften slightly, tops cut off and reserved, seeds and ribs removed.
yellow spanish saffron rice, cooked according to package directions subbing chicken broth for water. about1 1/2 cups cooked.
1 T. unsalted butter
EVOO
1 yellow onion, chopped
2 cloves garlic, minced
1/4 cup salsa
3 jalepeno chicken sausages, chopped (i used TJs pre-cooked, so they only needed to be heated through. if you use uncooked sausage, remove casing and brown in a pan)
1/2 cup shredded cheese
chopped cilantro.



pre-heat oven to 375, flash boil peppers and cook rice. transfer rice to a mixing bowl and peppers to a plate and set aside.

chop up the tops of the bell peppers (not the stems).
melt butter and heat oil together in a heavy skillet over medium high heat.
add onions and chopped bell pepper. season with salt and saute for 3 minutes until softened.
add garlic and continue to cook for 1 minute.
add salsa and jalepeno chicken sausage and continue cooking for a minute or so to heat sausage through.
remove pan from heat and add sausage and onion mixture to rice and stir to combine. add cheese and mix untill cheese is melted.
scoop filling into hollowed out bell peppers and place on a baking sheet lined with foil and sprayed with pam.
bake for 30 minutes untill top is crispy.
sprinkle with chopped cilantro and serve.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

From www.quickandsimple.com


Chicken & Spinach casserole (YUMMMM!!!)

Ingredients

• 2 cups cooked skinless chicken breast (10-oz. package cooked
chicken breast), diced
• 10-oz. package frozen spinach, thawed and drained
• 1/2 cup reduced-fat sour cream
• 1/2 cup reduced-fat mayonnaise
• 1/4 tsp. garlic powder
• 1/2 tsp. black pepper
• 3/4 cup grated Parmesan cheese
• 1/4 cup shredded reduced-fat mozzarella cheese

Directions

1. Preheat oven to 350ºF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.

2. Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.

3. Add about 1/4 of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.

4. Bake in center of oven, uncovered, for 40 minutes, or until top is nicely browned.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

My mom's cabbage soup

Ingredients:
4 tbsp margarine
2 onions-- sliced thin
1/2 head shredded white cabbage
1 oz chicken or beef or veggie stock
16 oz can diced tomatoes w/ liquid
2 tbsp ketchup
1/4 cup white vinegar
1/4 cup sugar
4 cups water
salt and pepper to taste

Optional:
1 can whole cranberry sauce or 1/2 bag frozen cranberries
small red bliss potatoes

Instructions:
saute onions in margarine, then add cabbage. cook 2 minutes or until soft

add stock, tomatoes, ketchup, vinegar and sugar, stir and cook for 5 minutes on medium heat.

add water and salt and pepper to taste, stir
add optional ingredient(s)

cover and cook over low heat for 20 minutes.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Cucumber-Feta salsa with pita crisps

You’ll need….

Pita Crisps:

3 (8 inch) pitas, split in half horizontally
¼ tsp. salt
Salsa:
1 cup crumbled feta cheese
2 tbsp. fresh lemon juice
1 ½ cups cubed, seeded, peeled cucumber
1 cup red onion, finely chopped
3 tbsp. chopped fresh dill

Directions….

1. Preheat oven to 350
2. Cut each pita half into 8 wedges. Arrange pita wedges on baked sheet coated with cooking spray. Lightly spray pitas with cooking spray. Sprinkle with salt. Bake at 350 for 10 minutes, or until crisp.
3. Combine feta, lemon juice, pepper (to taste), and partially mash with fork. Add cucumber, onion, and dill.
4. Serve pita wedges with salsa.

Turkey Cutlets with Roasted Peppers and Mozzarella

You’ll need:

1 large red bell pepper, cut into 4 wedges
2 tsp. olive oil
turkey breast cutlets
2 tsp. chopped fresh sage
1/2 cup shredded mozzarella cheese
¼ cup dry marsala
¼ cup low sodium chicken broth
2 tsp. butter

Directions:

1. Preheat broiler
2. Place bell peppers, skin side up, on foil-lined baking sheet and flatten with hand. Broil 10 minutes (or until blackened). Place in ziploc bag (sealed) and let stand for 10 minutes. Peel.
3. Heat oil in skillet over medium. Sprinkle turkey with sage, salt, & pepper. Add turkey to pan, cook about 2 ½ minutes on each side, until browned. Top each cutlet with 1 bell pepper and cheese. Add marsala and broth to pan. Cover and cook about 45 seconds until cheese melts. Remove turkey from pan.
4. Bring marsala mixture to a boil and cook for 1 ½ minutes. Remove from heat and add butter. Whisk until blended. Serve with turkey!
(You can serve this with whole wheat pasta tossed with a little butter and garlic).

Maple Glazed Salmon

You’ll need:

2 tsp. paprika
1 tsp. chili powder
1 tsp. ancho chili powder
½ tsp. cumin
½ tsp. brown sugar
2 salmon filets
1 tsp. kosher or sea salt
1 tsp. maple syrup

Directions:

1. Preheat broiler, grill, or grill pan.
2. Combine paprika, chili powders, cumin, and brown sugar. Sprinkle fish with salt and rub with paprika mixture.
3. Place fish on grill pan, grill, or broiler pan coated with cooking spray. Grill 7 minutes. Drizzle with maple syrup and grill 1 more minute, or until fish flakes easily.

Black Bean Quesadillas with Corn Salsa

You’ll need:

For quesadillas:
1 tbsp. olive oil
1 ½ tsp. bottled minced garlic
2 cups chopped plum or cherry tomatoes
½ cup chopped fresh cilantro
1 (15 ounce) can black beans, rinsed & drained
4 (8 inch) flour tortillas
¼ cup shredded Mexican blend cheese
For salsa:
1 cup frozen corn
½ cup chopped red bell pepper
½ cup chopped fresh cilantro
2 tbsp. fresh lime juice
½ tsp. bottled minced garlic

Directions:
1. Preheat broiler.
2. Heat oil in large skilled over medium-high. Add 1 ½ tsp. garlic and sauté for 30 seconds. Add tomatoes, ½ cup cilantro, and beans and cook 5 minutes. Place tortillas on baking sheet coated with cooking spray. Top each with ½ cup bean mixture and cheese. Fold in half. Lightly coat top with cooking spray. Broil 3 minutes or until tortilla begins to brown. Cut into wedges.
3. Combine corn & remaining ingredients into small saucepan. Bring to boil over high heat and cook 2 minutes, stirring frequently. Serve with quesadillas.

Chunky Vegetarian Chili

You’ll need:
1 tbsp. canola oil
2 cups chopped onion
½ cup chopped yellow bell pepper
½ cup chopped green bell pepper
2 cloves garlic
1 tbsp. brown sugar
1 ½ tbsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
2 (16 ounce) cans stewed tomatoes, undrained
2 (15 ounce) cans black beans, rinsed & drained
1 (15 ounce) can kidney beans, rinsed & drained
1 (15 ounce) can pinto beans, rinsed & drained

Directions:
1. Heat oil in dutch oven over medium-high. Add onion, peppers, and garlic. Saute 5 minutes (until veggies are tender). Add sugar and remaining ingredients, bring to boil. Reduce heat & simmer 30 minutes, stirring occasionally.

Roasted Chicken-Artichoke Calzones

You’ll need:
1 (14 ounce) can artichoke hearts, drained & finely chopped
½ tsp. bottled minced garlic
¼ tsp. salt
¼ tsp. fresh ground pepper
2 cups thinly sliced fresh spinach leaves
1 ¼ cups shredded provolone
1 cup shredded cooked chicken breast
1 tsp. olive oil
2 tsp. cornmeal
1 can refridgerated pizza crust dough
Directions:
1. Preheat oven to 425
2. Pat chopped artichokes dry with paper towel. Combine with garlic, salt, and pepper. Add spinach leaves, cheese, chicken, and toss.
3. Brush oil over baking sheet, and sprinkle with cornmeal. Unroll dough onto baking sheet cut into 6 equal portions. Pat each portion into a rectangle. Spoon ¾ cup spinach mixture into center of each dough portion. Fold one corner over to form a triangle. Press edges together to seal. Bake at 425 for 12 minutes or until golden.
(Can serve with bottled marinara sauce)