Van's Fini Flight Quiche (aka Super Easy Spinach and Cheese Quiche!)

Ingredients:
*1 ready-to-use refrigerated pie crust
*1 tsp flour
*1 3/4 cups shredded cheddar cheese
*1/4 cup shredded swiss cheese
*1 package fresh spinach, sauteed
*1 cup milk or cream
*4 eggs, beaten
*1/2 tsp. salt
*1/4 tsp pepper

Variations: You can add other yummy veggies to compliment the spinach. Caramelized onions, leeks, and mushrooms would all work well.

Directions:
*Heat oven to 350°F.
*Line 9-inch pie plate with crust; flute edge.
*Toss cheese with flour in medium bowl. Add remaining ingredients. Mix. Pour into crust.
*Bake 1 hour or until knife inserted in center comes out clean.

Source: This is a variation on Kraft Foods Website recipe for Spinach Quiche

Submitted by:  Tara Morrissey

Grilled Sweet Potatoes

Ingredients:
2 Tbsp. extra virgin olive oil
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. salth
1/2 tsp. pepper
3 lbs. sweet potatoes

Directions:
*Place sweet potatoes in saucepot; cover with cold water.
*Cover pot and heat to boiling.
*Partially uncover; reduce heat and simmer until just tender (20-30 min depending on thickness of sweet potatoes).
*Drain; cool slightly.
*Peel and cut into 1/2" thick ovals.
*Combine olive oil and spices to make a spiced oil.
*Brush each side of ovals lightly with spiced oil and grill on medium-high heat 3 minutes per side, brushing with more oil as desired. (I use a grill pan on the stove and it's a super easy and tasty side dish!)

Serves: 8

Source:  Good Housekeeping.
Submitted by:  Michelle Meadows Turner

Pumpkin Lasagna

Ingredients:

1/2 pound sliced fresh mushrooms (I didn't add these)
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese or cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Directions:
*In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside.
*In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
*Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray.
*Top with three noodles (noodles will overlap slightly).
*Spread 1/2 cup pumpkin sauce to edges of noodles.
*Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. *Repeat layers. Top with remaining noodles and sauce.
*Cover and bake at 375° for 45 minutes.
*Uncover; sprinkle with remaining Parmesan cheese.
*Bake 10-15 minutes longer or until cheese is melted.
Let stand for 10 minutes before cutting.

Serves: 6

Submitted by: Kelly Birckett

Tara's Curry Couscous-Stuffed Acorn Squash: Take 2 (a Variation)

Ingredients:
1 acorn squash
1 package couscous
1/4 cup onion, diced
1/4 cup apple, peeled and chopped in small pieces
1 tbsp curry spice
1/8 cup raisins or dried cranberries
2T Olive oil
Salt and pepper to taste

Directions:
*Preheat over to 400F
*Cut the squash in half and scoop out the seeds and stringy pulp
*Baste the squash with olive oil and sprinkle with salt and pepper
*Bake in a casserole dish cut side down for around 50 minutes (until very tender)
*While squash is baking, prepare the couscous according to the package directions and set aside.
*Heat the olive oil in a large skillet over medium-high heat.
*Add the onion and cook, stirring, until softened, about 4 minutes.
*Stir in the raisins, curry, apple, cranberries and couscous; season with salt and pepper.
*Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate or bowl. *Divide the couscous among the squash.

*Personal Notes: This is one of my favorite fall veggie recipes. You can sweeten it up and change the flavor completely by using 1t each of cinnamon, brown sugar and nutmeg instead of the curry.

Serves: 2

Source: Williams Sonoma Vegetarian Cookbook

Submitted by: Tara Morrissey

Curry-Couscous Stuffed Acorn Squash

Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil (substitute vegetable broth to make recipe healthier)
2 cloves garlic, chopped
2 stalks celery, chopped
2 large carrots, chopped
1/4 cup chickpeas
1/2 cup diced onion
1/2 cup raisins
1 1/2 tablespoons curry powder
Salt and pepper to taste
1 (14 ounce) canned vegetables
1 cup uncooked couscous
1/2 teaspoon red pepper flakes (if desired)

Directions:
*Preheat oven to 350 degrees F (175 degrees C).
*Arrange squash halves cut side down on a baking sheet.
*Bake 30 minutes, or until tender.
*Dissolve the sugar in the melted butter.
*Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
*Heat the olive oil (or 2T broth) in a skillet over medium heat.
*Stir in the onion, celery, and carrots, and cook 5 minutes
*Add garlic and cook 1 more minute.
*Mix in the chickpeas and raisins.
*Season with curry, salt, and pepper, and continue to cook and stir until vegetables are tender.
*Pour the chicken broth into the skillet, and mix in the couscous.
*Cover skillet, and turn off heat.
*Allow couscous to absorb liquid for 5 to 7 minutes.
*Stuff squash halves with the skillet mixture to serve.

Submitted by: Tara Morrissey
Personal Note: This is a fall favorite of mine... you can also add other seasonal veggies to the couscous mixture: Yellow squash, zucchini and mushrooms are all great as well.

Serves: 4

Submitted by: Tara Morrissey

Cheese Ravioli with Toasted Walnuts

Ingredients:
1 14-16 oz pkg cheese ravioli (frozen or fresh)
1/3 cup olive oil
1/4 cup (2 oz.) walnuts (roughly chopped)
1 clove garlic, sliced
2 tsp lemon juice
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan

Directions:
*Cook ravioli according to package directions
*Drain, reserving 3 TBSP of cooking water
*Heat oil in medium skillet over medium heat
*Add walnuts and garlic and cook, stirring, until nuts are lightly taosted and fragrant (about 5 minutes)
*Stir in lemon juice, 1/2 tsp salt, 1/4 tsp pepper, parsley, and reserved cooking water
*Add ravioli and toss to coat
*Divide among individual plates and sprinkle with parmesan

Serves: 4

Source: Real Simple magazine

Submitted by: DeAnne Anderson

Light Alfredo Sauce

Ingredients:
1/4 C Margarine (I use lowfat, olive oiil based ones...or brummel and brown with yogurt)
1/4 C Flour
2 c fat free half and half (you can substitute 2% milk...but dont use skim)
1 cup water
2 chicken boullon cubes (I use the paste Better than bullion paste and add a little extra to make it richer) DONT USE LIQUID CHICKEN STOCK unless you delete the water!!!!
2 heaping tbsp parm cheese (if you are really wanting this to be light, you can delete this. sounds crazy...but I swear it is still delicious!!!)

Directions:
*Melt margarine in pan...stir in flour until well blended (a whisk works well).
*Gradually stir in milk, water, and boullion.
*Cook, stirring constantly until sauce is slightly thickened.
*Stir in cheese and heat until melted...
*Toss with pasta

Note: I typically double this recipe just to have a little extra sauce:)
Note:  For a meal you can top with additional veggies like broccoli etc. Or you can make a caprese topping with balsamic. If you are wanting to add a little protein, it is also really good with grilled chicken or shrimp. Or you can pour it over tortellini or ravioli if you are not worried about calories.
Note: My kids LOVE this and will eat it 2-3 nights in a row!!!

Submitted by: Annie Distelzweig

Santa Fe Dip

Ingredients:
2 C. (8 oz.) shredded cheddar cheese
1 C. (4 oz.) shredded jalapeno monterey-jack cheese
½ C. mayonnaise
1 reg.-size can (14 oz.) whole kernel corn, drained
1 small can (8 oz.) cream corn
1 (4 oz.) can chopped green chilies
2 t. minced garlic
1 t. cilantro (optional)
1 med. Tomato, seeded & diced
¼ C. purple onion, finely chopped or scallions, thinly sliced
2 T. snipped fresh cilantro

Directions:
*Stir together cheeses, mayo, corn, peppers & garlic.
*Spread mixture into a 9” quiche dish or pie plate. (Can cover & chill up to 24 hrs.)
*Combine tomato, onion & cilantro to make a relish.
*Bake cheese mixture at 350F for 25-30 min.
*Spoon relish mixture into center.
*Serve w/ tortilla chips.
Notes: Recipe easily doubles to feed larger group, use a 9x13” baking dish or 3-qt. casserole dish
Notes: I use the “fiesta corn” (has red & green peppers mixed in)

Submitted by: Annie Distelzweig

Tortilla Chip Mix

Ingredients:
2 Large Tomatoes (chopped)
2 Semi Soft Avocadoes (chopped)
½ onion chopped (or more if desired)
1 Bunch of Cilantro cut/chopped
1 small can of chopped or diced Green Chili’s
1 small can White Corn( drained)
1 can of Black Beans (drain and rinse)
1 can chopped olives (optional)
Garlic Salt to taste
1 Package of Good Seasonings Italian Dressing (make per directions on package) (I use about ¾ of the dressing)

Directions:
*Mix all ingredients together in a large bowl.
*Best if refrigerated for 2 hours prior to serving. Stir again before eating.
*Serve with tortilla chips.

Personal Notes: This beats any salsa dip!

Source: "My friend Lola Edwards"

Submitted by: Annie Distelzweig

Easy Vegetarian Tortilla Pie

Ingredients:
4 large flour tortillas
3 cups grated cheese, I recommend sharp cheddar or Monterey Jack
1 cup rice, prepared according to instructions
1 can beans, cooked (we used black beans)
2 cups spinach, chopped and coated lightly with salt and vinegar or a light Italian dressing
2 tomatoes, chopped
1 onion, your choice, diced or chopped finely
Butter
Chiles, peppers, or pickled jalapenos, sliced
2 tablespoons chili powder
Chopped avocado
Chopped cilantro
Sour cream
Salsa

Directions:
*Preheat oven to 350°F.
*Butter the bottoms and sides of a baking dish, which optimally should be the same size as your tortillas. (In my case this wasn’t possible, so I just origami-style folded my tortillas to fit!)
*Butter and place one tortilla on the bottom of the pie dish, and sprinkle some cheese over it.
*Add a layer of each filling ingredient (cheese, rice, tomatoes, spinach, beans, onions and peppers) and continue buttering each tortilla and layering ingredients. You can go as high as you want, we stopped at four layers. (Don’t forget to season each layer with a bit of chili powder!)
*Top off your layers with one last flour tortilla.
*Spread a little butter over the surface of this tortilla.
*Cover the dish with aluminum foil.
*Bake in oven for 30 minutes at 350°F.
*Remove the foil and crank the temperature to 400°F.
*Cook for 15-20 minutes, until the top is lightly browned and cheese is bubbly.
*Remove from oven.
*Let stand for 10 minutes.
*Cut into quarters.
Serve with chopped avocados, cilantro, salsa, and/or sour cream.

Serves: 4

Source: My friend Rachel Wynn

Submitted by: Annie Distelzweig