Breakfast Tacos

1 pkg taco shells, flour or corn
6 eggs
5 medium potatoes, peeled , cooked and diced or potato flakes soaked in water, then browned in 1 TBSP butter or margarine
1 lb. sausage
1/2 c. grated cheddar cheese
1 large tomato, chopped
salsa , 2 TBSP per taco, or to taste
Directions:

In a medium sized skillet, cook sausage thoroughly. Remove from skillet, cover and set aside to keep warm. In same skillet,cook diced potatoes or potato flakes until golden brown. Remove from skillet, cover and set aside to keep warm. Scramble and cook eggs.

Fill taco shells with eggs, sausage, cheese, potatoes, and tomatoes (you can add other chopped vegetables, if you desire). Spoon salsa on top of taco filling. Serve warm.

Serves 6.

Vegtable and Bean Burritos

Ingredients:

1 carrot, shredded
3 cloves garlic
1 onion
1 -14 oz can refried beans
1 green pepper, chopped
1 zucchini , chopped
5 10″ flour torillas
2/3 cup salsa
1 tablespoon vegetable oil
1 cup cheese
1 teaspoon each cumin, chili powder and oregano
Directions:

Simmer onion and garlic in vegetable oil for about 3 minutes. Add chopped vegetables and simmer another 5 minutes. Add spices.

Mix 2/3 cup of salsa with beans. Spread thin layer over each tortilla, spread vegetables over bean and salsa mixture. Add cheese if desired. Roll tortillas and place on lightly greased pan. Bake for 15 minutes at 400 degrees Farenheit. Add shredded cheese and bake another 5 minutes. Serve with salsa and or sour cream.

Note from Linda: These burritos have so much flavour. I hope you enjoy them as much as my family does.

Veggie Pizza

Ingredients:

1 tablespoon olive oil
1 medium zucchini, chopped into cubes
1 medium-size yellow crookneck squash, chopped into cubes
1 small onion, chopped (optional)
1/2 lb. fresh mushrooms, sliced
1 small can (4-6 oz.) black olives, pitted and sliced
1 16-ounce baked cheese pizza crust
1 14-ounce jar mushroom pizza sauce
3 large garlic cloves, minced
8 oz. packed grated part-skim mozzarella cheese
1/2 cup drained oil-packed sun-dried tomatoes, sliced
Directions:

Preheat oven to 450°F. Heat oil in heavy medium pan over medium heat. Add zucchini, yellow squash, onion and mushrooms and sauté until vegetables are almost tender, about 5 minutes.
Place pizza crust on baking sheet. Spread mushroom pizza sauce over crust. Sprinkle with garlic, then 1/2 of the mozzarella cheese. Top with squash mixture, tomatoes and olives. Sprinkle with remaining mozarella cheese. Bake pizza until cheese melts, about 10-12 minutes. Cut into pieces. Makes 8 servings, 1 slice per person.

Healthy Vegtables and Shrimp

Ingredients:

1 bunch broccoli heads, cut into small pieces
4 oz. sliced mushrooms
1 yellow squash, sliced
1 zucchini, sliced
1/2 yellow, green and red peppers, sliced into strips
8 oz. pasta (I used thin spaghetti)
1 pound shrimp, cooked
1 pound scallops, cooked or
3 boneless chicken breasts, cooked and diced
fajita seasoning, to taste
2 tbs roasted garlic, minced
4 basil leaves, chopped
4 tbs cilantro, chopped
1 tbs dill, chopped
1 tbs oregano, chopped
small bunch green onions, chopped.
Directions:

Cook all veggies in olive oil in a wok. Cook pasta till done. Drain and
combine pasta and veggies, herbs, seasoning. Add chicken, shrimp, scallops
or whatever. After everything is combined, cook it through altogether.

This is a very healthy recipe and tastes delicious

Baked Pepper Rings

Ingredients:

1/2 cup egg substitute
1 1/2 cups milk
1 cup bread crumbs
1 tsp. oregano
1 tsp. dried basil
1 tsp. salt (optional)
1/2 cup parmesan cheese
2 large green bell peppers, cut into rings
2 large red bell peppers, cut into rings
Directions:

Preheat oven to 425 degrees Farenheit. Spray baking sheet lightly with cooking spray.
Combine egg substitute and milk and stir until well blended. In separate bowl, mix together bread crumbs, oregano, basil and cheese. Dip pepper rings first into egg and milk mixture, then roll in crumb mixture until well coated. Place in single layer on baking sheet. Bake for about 15 minutes or until lightly brown. Serves 4.

Baked Vegtables

Ingredients:

1 medium white potato, cubed
1 medium sweet potato, cubed
3 carrots, sliced into rounds
1 medium zucchini squash, sliced into rounds
1 TBSP olive oil
2 cloves garlic, minced
1 tsp. oregano
1 tsp. parsley flakes
1/2 tsp. thyme, crushed
1/2 tsp. salt
1/4 tsp. pepper Directions
Place vegetables in a 13×9x2 inch baking pan. In bowl, combine oil, garlic, herbs, salt and pepper. Pour evenly over vegetables.
Cover pan with foil and bake at 425 F degrees for 1/2 hour . Uncover vegetables and bake for another 5 minutes or until vegetables are tender. Serves 6.

Delicious Mashed Potatoes

Ingredients:

3 lbs. potatoes, peeled and cut into cubes
1/2 cup buttermilk
1/2 cup scallions (green onion), finely chopped
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. paprika
Directions:

Cook potatoes in a large pan with just enough water to cover the potatoes. Bring to a boil over high heat, then reduce heat to love and simmer for about 30 minutes or until potatoes are tender when pricked with a fork. Remove potatoes from heat, drain and mash well.

Add buttermilk, onion, pepper, salt and paprika and mix together. Serve right away. Makes 6 servings

Easy and Delicious Green Beans

Ingredients:

3 cups uncooked noodles (usually fusili or egg noodles)
2 cans green beans
2 cans cream of mushroom soup
2 tsp prepared mustard
1 tsp soy sauce
pepper (to taste)
Cook noodles as directed. While they are cooking, drain beans into a colander. When the noodles are cooked, drain over beans.

In same pot, combine soup, mustard, soy sauce and pepper to taste. Return noodles, with beans, to pot. Combine over heat, until sauce is warmed through. If desired, put into a casserole dish and into the oven at 350 F for up to 20 min.

Optional: top with sliced almonds, croutons, or canned onion rings

Cottage Cheese Split

Ingredients: (for 4 servings)

8 oz. cottage cheese
2 large bananas
1 (8 oz.) can crushed pineapple
1 (8 oz.) carton sliced strawberries

Directions:

Place 1/4 cup of cottage cheese in a dish. Cut bananas in half lengthwise. Cut banana half in pieces and surround the cottage cheese. Top with crushed pineapple and strawberries. Add a cherry, if desired.

Makes 4 servings.

Grilled Chicken Salad

Ingredients:
2 large chicken breasts
1 1/2 teaspoons Mrs. Dash herb mix
1 large tomato,cut into small pieces
1 small head lettuuce, shredded
1 small crown broccoli, cut into small pieces
1 cucumber, sliced
1 cup cheese, shredded
1 small onion, sliced
1/4 cup dill pickles or 2 tablespoons pickle juice (adds tangy flavor)
bacon bits (optional)
black olives (optional)
salt and pepper to taste
Directions:
Sprinkle chick breasts with herb seasonings and grill or broil for 10 to 12 minutes.Let chicken cool and cut into small pieces.
Combine all other ingredients into a large bowl.
Add chicken and mix well.Serve with your favorite dressing

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