Squash Casserole

3 lbs yellow squash
1/2 C chopped sweet onion
1 1/2 tsp salt, divided
1 C grated carrots
1 (10.75 oz) can reduced-fat cream of chicken soup*
1 (8-oz) container light sour cream
1/4 C chopped fresh chives
1/2 C crushed cornflakes
1/2 C crushed french fried onions
2 Tbsp melted butter
1/4 tsp freshly ground pepper

*may substitute cream of mushroom soup to make it a vegetarian dish.

1. Preheat oven to 350 degrees. Cut squash into 1/2-inch-thick slices; place in a Dutch oven. Add onion, 1 tsp salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.
2. Stir together grated carrots, soup, sour cream, chives and remaining salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt oval baking dish.
3. Stir together cornflakes, fried onions, butter and pepper in a small bowl. Sprinkle over squash mixture.
4. Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20-25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Recipe from: Southern Living July 2011

Linguine with Garlic, Herbs & Sun-dried Tomatoe

1 lb dried linguine
3 chicken breasts, cooked and chopped (can be cooked earlier)*
1/2 cup olive oil
4 garlic cloves, finely chopped
2 Tbsp chopped fresh basil OR 2 tsp dried basil
1/2 cup chopped sun0dried tomatoes
1/2 cup fresh parsley, coarsely chopped (optional)
1/2 cup grated Parmesan cheese (optional)
1 avocado, chopped
salt and pepper to taste

*easily removable to make it a vegetarian dish

1. Boil linguine 10-12 minutes until al dente.

2. In another saucepan, heat chicken through (if cooked earlier) with some garlic salt and lemon pepper. Set aside.

3. Heat olive oil in same saucepan on medium heat. Add garlic and basil and saute for about 10 seconds. Add tomatoes and saute for about 3 minutes. Be careful not to burn tomatoes. Add salt and pepper.

4. Drain pasta and place in a large bowl and toss with the warm sauce. Add chicken and avocado as well as other optional ingredients.

*South Beach phase 2&3 (use whole wheat pasta)*

Recipe from: Tara B.

Calzones

Dough:*
1 pkg. regular active dry yeast
1 cup warm water
1 Tbsp sugar
2 tsp veg. oil
1/2 tsp salt
1 1/2 cup all-purpose flour
1 1/4 - 1 3/4 C whole wheat flour** (makes it South Beach phase 2 & 3 friendly)
1 egg white beater

1. Dissolve yeast in warm water in a large bowl. Stir in sugar, oil, salt and flours. Beat until smooth. Mix in enough whole wheat flour to make it easy to handle. Turn dough onto lightly floured surface, knead about 5 minutes. Don't overknead, or the dough will toughen. Cover and let rest 15 - 30 minutes.

Heat oven to 375 degrees.

* Doubling the batch allows for plenty of food with leftovers.
**If you don't have whole wheat flour, just use the all-purpose flour

Filling:*
1 C cut up cooked chicken
4 oz mushrooms
3/4 C shredded mozzarella cheese
1/4 C chopped onion
8 oz. pizza sauce
1/8 cup chopped black olives
2 T Parmesan cheese

*Filling can range from anything you can find on a pizza (pepperoni, green pepper, bacon, ham, sausage, etc). This is also a great opportunity to have a vegetarian dish.

1. Mix ingredients together in a bowl.

2. Divide dough into 6 equal parts. Roll out into a 7 inch circle on lightly floured surface.

3. Place about 1/4 - 1/3 cup of filling on half of each circle - spread to 1 inch of edge. Fold dough over, press edge to seal with fork.

4. Spray cookie sheet, and place calzones on sheet. Brush with egg white (or butter). Cut vents into top of dough to vent steam. Bake 25 minutes or until golden.

Recipe from: Tara B.

Cuban Black Bean Soup

2 bay leaves
1 pound dried black beans
12 1/2 cups water divided
1 Tbsp canola oil
3 1/2 cups chopped green bell pepper (about 3 medium)
2 1/2 cups coarsely chopped onion
1/3 cup chopped shallots (about 2 small)
1 Tbsp ground cumin
2 Tbsp dried oregano
2 Tbsp chopped fresh oregano
1 1/2 Tbsp sugar
2 tsp kosher salt
2 cups diced peeled avocado
2 Tbsp fresh lime juice
2cups thinly sliced red onion
1 1/2 cups chopped, smoked, fully cooked ham*
1 cup chopped fresh cilantro
1 cup sour cream**
10 tsp unsalted pumpkin seed kernels, toasted
1/3 cup finely chopped seeded jalapeno pepper (about 2 medium)
lime wedges

1. Place bay leaves and beans in a dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.

2. Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.

3. Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avocado and juice; toss gently. Ladle 3/4 cup bean mixture into each of the bowls; top each serving with about 3 tablespoons of avocado mixture, 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkin seed kernels, and about 1/2 teaspoon jalapeno pepper. Serve with lime wedges, if desired.

Healthier Options:
* 33% less sodium ham or leave the ham out and make it VEGETARIAN.
** light sour cream

Recipe from: Cooking Light Jan/Feb 2008