QUICK AND EASY PASTA AND VEGGIES

1 pkg (approx 9-oz) oven-ready lasagne noodles (or 12-oz other dry pasta)
1 tbsp olive oil
2 medium yellow squash, cut into chunks
2 medium zucchini, cut into chunks
1/2 lb fresh mushrooms, trimmed and cut in half
2 cups tomato-basil pasta sauce
1/4 cup heavy cream
Shaved Parmesan cheese, if desired

Heat about 2 to 3 quarts of salted water in a Dutch oven or large saucepan.  Add the noodles, 1 at a time so they don't stick together, and cook about 8 minutes or until tender.

While noodles cook, heat the oil in a large skillet over medium-high heat until hot.  Add the squash, zucchini, and mushrooms; cover and cook about 5 minutes until crisp-tender, stirring occasionally.  Add the pasta sauce and the cream; heat to boiling, stirring frequently.

Drain the noodles.  Place noodles in a large bowl and toss with the squash mixture.  Sprinkle with Parmesan cheese if desired.  

Yield: 4 servings

BROILED SPICY SALMON STEAKS & SALSA

Make the salsa first so the flavors can mingle while you prepare the fish.

2 (8-oz each) salmon steaks about 1-inch thick
3/4 tsp chili powder
1/2 tsp cumin
1/8 tsp garlic salt
1/8 tsp ground oregano

Spray broiler pan with nonstick cooking spray.

Cut each of the salmon steaks into 2 pieces; set aside.

In a small bowl combine the chili powder, cumin, garlic salt, and oregano, mixing well.  Lightly sprinkle both sides of the salmon steakes with the mixture and place on the prepared broiler pan.
Broil salmon 4 to 6 inches from the heat for 8 to 12 minutes or until the fish flakes easily with a fork.  Turn once during cooking.

SALSA:
1 can black beans, rinsed & drained
1/2 cup diced orange sections
1/2 cup finely chopped ripe tomato
1 tsp lime juice
1 tsp granulated sugar
3/4 tsp cumin

Combine the beans, orange, tomato, lime juice, sugar, and cumin in a medium bowl and mix well.  Let stand 15 to 20 minutes before serving.  Stir before serving.

Yield: 4 servings                 

SUPERCHIP OATMEAL COOKIES

1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1/2 cup whole-wheat flour
3 cups raw old-fashioned or quick oats
1 bag (12-oz) semisweet chocolate chunks, chopped
1 cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixer bowl with the mixer on high, beat the butter, sugars, cinnamon, eggs, vanilla extract, baking soda, and salt together until well blended.  Reduce the mixer speed to low and beat in the flour just until blended.  Stir in the oats, chocolate, and nuts.

Drop the dough onto cookie sheets by rounded tablespoonfuls about an inch apart on ungreased cookie sheets.

Bake the cookies at 350 degrees for 10 to 12 minutes or until lightly browned.  Cool for a minute on the sheets then transfer to wire racks to cool completely.

Yield: 3 1/2 to 4 dozen cookies

HAMBURGER-VEGETABLE SOUP

1 lb ground beef
1 cup chopped onion
3 cups water
1 cup sliced carrots
1 cup diced celery
1 cup cubed potatoes
1 1/2 tsp salt
1 tsp Kitchen Bouquet sauce
1/4 tsp black pepper
1 bay leaf
1/8 tsp basil
1 can (28-oz) tomatoes

In a large saucepan or a Dutch oven, cook the ground beef with the onion, stirring to break up, until the beef is no longer pink; drain well.  Stir in the water, carrots, celery, potatoes, salt, Kitchen Bouquet, pepper, bay leaf and basil and heat to boiling.  Reduce the heat, cover and simmer for 10 minutes.  Add the can of tomatoes with their juice, replace lid and continue to simmer for another 20 minutes.

MOSTACCIOLI AL FREDO

1 pkg (16-oz) mostaccioli, cooked according to pkg directions
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Drain the mostaccioli.

In a large pan or Dutch oven heat the cream and butter on low heat; do not boil.   Add the cooked mostaccioli, Parmesan cheese, parsley, and seasonings.  Toss gently to coat.  Serve immediately.

Yield: 6 to 8 servings.

QUICK AND EASY CHICKEN MARINARA

1 medium green bell pepper
1 large carrot
1 medium zucchini
1 tbsp olive oil
4 skinless boneless chicken breast pounded to 1/4-inch thickness
1/2 tsp oregano
salt to taste
pepper to taste
1 can (14-oz) Italian-style stewed tomatoes
1/2 cup sliced black olives
5 or 6 medium to large (approximately 4-oz) mushrooms, sliced*

Cut the bell pepper, zucchini, and carrot into long (about 3-inch), thin strips; set aside.  Slice the mushrooms and set aside.

In a large skillet over medium heat cook the chicken in the olive oil until the chicken is lightly browned on both sides, approximately 3 minutes per side.  Sprinkle with the salt and pepper and the oregano.  Remove from the skillet.

Add the tomatoes, cut-up vegetables, and the olives.  Cook, covered, for 3 minutes.  Add the chicken back into the skillet and increase the heat to medium-high.  Cook, uncovered, for approximately 5 minutes until the sauce is slightly thickened, chicken is tender and cooked through, and the vegetables are tender. 

*A can of sliced mushrooms may be substituted but be sure to drain well.

                                      

HAM, ORANGE, & WALNUT SALAD

1 garlic clove, cut in half
2 cups finely cubed cooked ham
1 cup thinly sliced celery
1/3 cup chopped green onion
1/3 cup chopped walnuts
1 can (11-oz) mandarin orange segments, drained
1/4 tsp black pepper
1/3 cup mayonnaise
2 tbsp light cream
1 tbsp vinegar
Crisp salad greens

Rub inside of bowl with the cut sides of the garlic clove.  Combine the ham, celery, green onion, walnuts, and orange segments in a bowl.  Cover bowl and chill.

Just before serving, blend the pepper, mayonnaise, light cream and vinegar together.  Pour the dressing over the ham mixture and toss until the ingredients are well coated.  Serve on the salad greens.

Yield: 6 servings