Tri-Color Vegetable Saute

Start to finish: 45 min.
Makes 4 servings

Ingredients:
1 Tbsp. olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup frozen sweet soybeans(edamame), shelled
2 cups corn kernels, frozen or fresh
1 pint grape tomatoes, halved
3 Tbsp. finely chopped sundried tomatoes
1/3 cup lightly packed fresh basil leaves, cut in ribons
1 Tbsp. fresh lime juice

Heat oil in large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add the garlic and cook 30 seconds more. Add the edamame. Cook, stirring occasionally, until warmed through, about 3 minutes. Add the corn and cook until warmed through, another 3 minutes. Stir in grape tomatoes and sundried tomatoes and cook for 5 minutes more, until the tomatoes are softened but still retain their shape. Stir in basil and lime juice. Season with salt and pepper.

Big-Batch Vegetarian Lentil Chili

Makes about 6 (1 1/2 cup) servings + leftovers.

Ingredients:
4 14.5-oz. cans diced tomatoes
2 15-oz. cans red kidney beans, rinsed and drained
1 12-oz package frozen chopped green peppers (or use fresh)
1 12-oz package frozen chopped onions (or use fresh)
2 cups dry red lentils, rinsed and drained
1/2 cup chili powder
1/8 tsp. black pepper
2 Tbsp. garlic powder
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
2 cups shredded cheddar cheese
Tortilla chips(optional)

1. In an 8-qt Dutch oven combine undrained tomatoes, rinsed and drained beans, 3 cups water, green peppers, onions, dried lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
2. Stir in tomato sauce, tomato paste and 1/8 teaspoon black pepper; heat through. Serve with shredded cheese and tortilla chips.

Lentil Soup

Makes 2 servings. I double the recipe for us.

Ingredients:
1 zucchini, diced
1 carrot, diced
1/2 onion, diced
1 cup dried lentils
1 tsp curry powder
4 cups water or stock

Place vegetables and lentils in stock pot, cover with water/stock, add curry. Bring to a boil, then simmer 1 hour.

Chocolate Mint Cheesecake Bars

PREP: 15 min
COOK: 30 min
YIELD: 1 1/2 dozen bars

2 cups finely crushed oreo cookies (the mint ones are yummy too)
1/2 cup (1 stick) butter, melted
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 eggs
1 Tbs. peppermint extract
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
14 creme de menthe thin candies, chopped

1. Preheat oven to 325. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool.
2. In separate bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25-30 minutes. Cool 20 minutes; chill.
3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Refrigerate leftovers.

Potato and Boursin Frittata

8 large eggs

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh, chopped basil

1/4 cup olive oil

8 baby yukon potatoes

1 cup chopped onions

Put oven rack in middle position and preheat oven to 375°F.

Whisk together eggs, salt, and pepper, and basil until just combined.

Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and onions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.

Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

Mini Veggie Frittatas

Vegetable-oil spray
4 eggs
3 Tbs. low fat milk
1/4 tsp salt
1/3 cup part-skim mozzarella, shredded
1/3 cup green pepper, chopped
1/3 cup mushrooms, chopped

1. Preheat oven to 375 F . Spritz 12 mini muffin tins with vegetable oil.
2. In a bowl, whisk eggs, milk and salt. Add cheese, peppers, and mushrooms. Spoon a tablespoon into each muffin cup. Bake for 12-14 minutes. Makes 12.

Cheesy Broccoli and Potato Soup

2 tsp. olive oil
1/2 onion, chopped
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low-salt vegetable stock
1 cup reduced-fat Monterey Jack cheese, shredded

1. In a large stockpot, heat oil adn saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

2. Either use a hand held blender to puree mixture and cheese in stockpot or remove from heat and allow to cool a bit. Pour the mixture and cheese into a blender; puree.
I'm definitely doubling or tripling this next time we make it. It disappeared extremely fast!! The recipe says it serves 4, but I'd say it is closer to 2 or 3.