Pasta & Squash Frittata

1 Tb olive oil

2 zucchini thinly sliced

2 yellow squash thinly sliced

1/2 onion chopped

10 oz rainbow cork screw pasta, cooked to package directions

6 eggs

1 cup shredded mozzarella cheese

1/2 cup shredded parmesan cheese

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Sauté zucchini, squash and onions in oil and let cool in large skillet.

In large mixing bowl, mix eggs and cheeses.

Then add cooled pasta and coat well.

Pour pasta mixture over cooled veggies in skillet and mix well.

Cook on stove until bottom is cooked then broil in oven at 350 for 10 minutes.

Serve topped with warm pasta sauce on top or side.

Black Eyed Peas and Pasta

From Light and Tasty magazine

1 c. chopped green pepper

1/2 c. chopped onion

1 jalapeno pepper, seeded and chopped

3 garlic cloves, minced

1 T. olive or canola oil

1 can (28 oz) crushed tomatoes

1 can (15.5 oz) black eyed peas, rinsed and drained

1-3 T. minced fresh cilantro or parsley

1 t. cider vinegar

1 t. sugar

1 t. salt

1/8 t. pepper

5 cups hot cooked bow-tie pasta

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In a large skillet, saute green pepper, onion, jalapeno, and garlic in oil for 5 min. or until tender. Add tomatoes; bring to a boil.

Simmer, uncovered for 10 minutes. Stir in peas, cilantro, vinegar, sugar, salt & pepper; simmer 10 more minutes.

Toss with pasta and serve immediately.

Serves 6

Skillet Tortellini Alfredo Pomodoro

4 servings- Taste Tested Recipe from The Bertolli Kitchens

1 Tbsp. Bertolli^® Olive Oil or vegetable oil
2 small shallots or onions, chopped
2-1/2 cups water
1 package (15 oz.) frozen cheese tortellini
1/4 tsp. salt
1 jar (16 oz.) Bertolli^® Creamy Alfredo Pasta Sauce
1 large tomato, chopped
1/4 cup loosely packed fresh basil leaves, finely chopped
2 Tbsp. grated Parmesan cheese

In 12-inch nonstick skillet, heat oil over medium-high heat and
cook shallots, stirring occasionally, 3 minutes. Stir in
water, tortellini and salt; bring to a boil over high heat.
Continue boiling, stirring gently to separate tortellini, 5
minutes.

Stir in Bertolli Creamy Alfredo Pasta Sauce and tomato.
Cover and continue boiling over medium heat, stirring
occasionally, 8 minutes or until tortellini are tender. Stir in
basil and Parmesan cheese. Let stand 3 minutes before serving.
Serve, if desired, with freshly ground black pepper.

Vegetarian Greek Hero

from a Taste of Home magazine

Hummus:

2 Tb lemon juice

1 Tb olive or canola oil

1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained

2 garlic cloves, minced

1 tsp dried oregano

¼ tsp salt

1/8 tsp pepper

Sandwich

1 unsliced loaf (8oz) French bread

2 medium sweet red peppers, thinly sliced

½ cucumber, sliced

2 small tomatoes, sliced

¼ cup thinly sliced red onion

¼ cup chopped ripe olives

¼ cup chopped stuffed olives

½ cup crumbled feta cheese

4 lettus leaves

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For hummus, place the lemon juice, oil and beans in a food processor; (or blender) cover and process until smooth.

Add garlic, oregano, salt and pepper- mix well.

Slice bread in half horizontally and carefully hollow out bottom half leaving a ½ inch shell.

Spread hummus into shell. Layer with the veggies and cheese as listed above.

Replace bread top & cut into four portions.

Quiche Me Quick

submitted by Renata

4 eggs slightly beaten

½ tsp salt

2 Tblsp melted butter

2 Tblsp finely chopped or minced onion (if using dry use less)

2 Tblsp all purpose flour

2 cups canned,evaporated milk

Mix above ingredients and pour over the following:

Layer in bottom of a 9” deep dish pie crust:

2 cups (8 oz) shredded Swiss cheese

2 cups chicken, chopped (pepper to taste)

1 pkg (1 #) of broccoli, frozen, thawed (can cook), chopped

1 small can mushrooms, chopped

Bake at 375 degrees for 40 -50 minutes (allow for 5 minutes of set up time)

Makes 2- can be frozen.

Big Al’s Five Star Soup

Submitted by Dawn Schrum

1 Family sized can of Campbell’s Chicken with Rice soup

1 10 oz. can Ro-Tel tomatoes with green chilies

1 12.5 oz. can cooked chicken breast

1 15 oz. can Ranch-Style Original Texas Beans

Tortilla chips (optional as topping)

Grated cheddar cheese (optional as topping)

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Open all cans and dump. That’s right, dump contents into pot and heat it up. Don’t drain anything! Serve this delicious soup HOT and topped with grated cheddar cheese and scrunched up tortilla chips. That’s all you do folks! It’s done and ready to eat in 5 minutes.