2 medium-size zucchini, cut into slices
2 medium-sized yellow squash, cut into slices
2-4 T chopped fresh basil
2 T thinly sliced green onion
½ tsp. dried thyme
¾ tsp. garlic powder
½ cup + ½ cup mozzarella cheese
½ cup coarsely grated Parmesan
Salt and pepper to taste

Preheat oven to 350°. Spray an 8X8 inch baking dish with pan spray.

Combine sliced squash, basil, green onion, thyme, garlic and ½ c mozzarella and ½ cup parmesan cheese and stir until veggies are coated with cheese and herbs are well distributed.

Season with salt and pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When zucchini is nearly cooked through, sprinkle casserole with the remaining ½ cup of mozzarella cheese. Bake an additional 10 minutes or until the cheese is melted and nicely browned. Serve hot.

1 pkg (16 oz) spiral pasta
2 lbs boneless chicken breast, cubed
1 medium onion, chopped
¼ tsp salt
¼ tsp pepper
1 Tbsp canola oil
2 jars (15 oz ea) alfredo sauce
1 cup grated parmesan cheese
1 cup medium salsa
¼ cup milk
2 tsp taco seasoning

Cook pasta to package directions
Meanwhile, in a large skillet over medium heat, cook the chicken, onion, salt and pepper in the oil until chicken is no longer pink
Stir in alfredo sauce; bring to a boil
Stir in cheese, salsa, milk and taco seasoning
Drain pasta, toss with chicken mixture
Place into a 9×13 inch pan coated with pan spray
Cover and bake at 350° for 30-35 minutes or until bubbly

¾ pound macaroni pasta
¼ cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9-ounce bag spinach
Salt and pepper
6 ounces goat cheese, broken into chunks
¾ cup chopped walnuts, toasted

In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving ¼ cup cooking water, and return to the pot.

Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.

Serve Immediately

2 T Butter
10 oz Sliced white mushrooms
1 ½ T Flour
½ c Marsala wine
½ c Heavy cream
2 C water
2 T Chopped parsley
Salt and pepper
1 C Long-grain rice
2 C Rotisserie chicken
2 T Grated parmesan cheese

Melt the butter in a large skillet, add mushrooms and cook until softened. Stir in flour, Marsala and cream and cook until thickened.

Stir in 2 cups of water, some parsley, salt and pepper.

Sprinkle uncooked rice in a baking dish, top with chopped chicken and mushroom sauce, cover with foil and bake until bubbly, about 35 minutes.

Sprinkle parmesan cheese on top and bake for 5 additional minutes.

1 pound skinless, boneless chicken breast
10 oz fresh cheese tortellini
1 bag sugar snap pea blend frozen vegetables (16 oz bag)
1 pint sliced, fresh mushrooms
2 Tbsp olive oil
1/3 cup chicken broth
2 tsp flour
1 ½ tsp dried oregano
¾ tsp garlic salt
½ tsp black pepper
1 cup milk
1 8-oz pkg cream cheese, cubed and softened
1 tsp lemon juice
1 cup quartered cherry tomatoes
2 Tbsp grated Parmesan cheese

Cut chicken into bite-size pieces; cook chicken and mushrooms in olive oil in a large skillet until chicken is no longer pink.
Remove from skillet, set aside.
Cook tortellini according to package directions, adding the frozen vegetables during the last full minute of cooking time. Drain and rinse in cold water.
Combine chicken broth, flour, oregano, garlic salt, and black pepper (this can be done in a screw-top jar, shake until smooth) add to skillet along with the milk.
Cook and stir until thick and bubbly; add cream cheese.
Cook and stir until cream cheese is melted and mixture is smooth.
Remove from heat, stir in lemon juice. Add pasta mixture, chicken mixture, and tomatoes.
Toss to combine.
Spoon into a 3-quart baking dish.
Bake covered, at 350° for about 30 minutes or until heated through. Stir and sprinkle with parmesan cheese.

¾ pound uncooked Italian sausage links, sliced
2-10-ounce packages frozen chopped spinach, thawed and well drained
1-19-ounce can white kidney beans (cannellini), rinsed and drained
1 small red onion, finely chopped
¾ cup evaporated fat-free milk
½ cup grated Romano or Parmesan cheese, divided
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons butter or margarine, melted

In a large skillet cook sausage over medium heat about 8 minutes or until brown, turning often. Drain on paper towels. Slice into bite-size pieces.

Grease a 2-quart oval or square baking dish; set aside. In a large bowl combine sausage, spinach, beans, onion, and evaporated milk, ¼ cup of the Romano or Parmesan cheese, the lemon peel, lemon juice, ground nutmeg, and pepper.

Spoon into prepared baking dish.

For topping, in a small bowl combine bread crumbs, remaining Romano or Parmesan cheese, garlic, and melted butter or margarine; sprinkle atop casserole.

Bake at 375°, about 35 minutes or until heated through.

2 large cans sweet potatoes, drained well
1 stick of butter, cut into slices
1 large can crushed pineapple
1 C maple syrup
Marshmallows (about half a bag)

Spray a 9 x 13 pan with non-stick cooking spray
Layer:

Hand-mash all ingredients in the pan with a potato masher.
Bake it at 325° uncovered for 45 minutes.
Top with marshmallows. Return to the oven for 5 minutes or until marshmallows are browned and puffy.

1 ½ lbs Yukon gold potatoes, thinly sliced
2 Tbsp butter, diced and divided
1 pint heavy whipping cream
2 cloves garlic, thinly sliced
2 cups shredded cheddar cheese
4 slices Provolone cheese
½ cup grated Parmesan cheese
Salt and Pepper

Preheat oven to 325 degrees. Spray a 1 ½ quart casserole pan.
Layer half the potato slices in the bottom of the casserole dish.  Dot with half of the butter.  Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over.  Sprinkle one cup of cheddar cheese over the layer, and season with salt and pepper.  Repeat layering of potatoes, garlic, cream and cheese.  Season again with salt and pepper.
Bake covered for ½ hour in the preheated oven, then sprinkle Parmesan cheese over the top.  Continue baking uncovered for 50-60 minutes.

1 pound Butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 Tbsp. flour
¼ tsp. pepper
1 cup chicken broth
1- ½ cups shredded Cheddar cheese, divided

Heat oven to 350*
Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels.
Place squash in large saucepan. Add enough water to cover squash. Bring to a boil on high heat; simmer on medium-low heat for 8 to 10 minutes or until squash is tender.
Meanwhile, cook bacon in skillet until crisp, stirring occasionally.
Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. of the drippings in the skillet. Drain bacon on paper towels.
Add onions to reserved drippings; cook and stir 5 minutes or until crisp-tender.
Stir in flour and pepper; cook and stir 1 min.
Gradually stir in broth; cook and stir 2-3 min. or until thickened.
Remove from heat. Stir in 1 cup cheese.
Drain squash, arrange in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
Bake 25-30  minutes or until squash mixture is heated through and cheese is melted.

1 (15 oz) can yellow corn
1 (15 oz) can white corn
1 (15 oz) can black beans, drained and rinsed
1 (4.5 oz) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red pepper, seeded and chopped
1 Tbsp. minced garlic
¼ cup lime juice
1 avocado, peeled, pitted and diced
2 Tbsp. olive oil, or to taste

Stir the yellow and white corns, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl.

Gently mix in the lime juice and avocado.

Drizzle with olive oil to serve.