Squash Pickles

4 cups yellow swquash, sliced thin
4 cups zucchini ssquash, sliced thin
2 cups onions, sliced
1 cup green pepper strips
1 Tbsp canning salt

Combine in large bowl and sprinkle with canning salt. Set 1 hour.

Mix in large pan

2 cups vinegar
3 1/2 cups sugar
1 tsp mustard seed
1 tsp celery seed

Add squash mixture to this and bring to boil.
Boil 1-2 minutes. Pack in heated pint jars and seal.
Have seals heated in water.

Tomato Pie

1 package Pillsbury Flaky Biscuits, divide into 2 layers
Line 9 x 13 baking dish
Slice tomatoes over this in deep layer. Add finely chopped onions, green pepper
salt and pepper to taste.
Cover with mixture of Monteray Jack or Mozzarella cheese. (8oz grated)
1 cup mayonnaise
salt
pepper
Italian Herbs to taste

Bake at 350 for 45 minutes

Mixed Vegetable Casserole

2 cans mixed vegetables-drained
1 medium onion chopped
1 can sliced water chestnuts
1 cup grated cheese
1 cup mayonnaise
1 sleeve ritz crackers-crushed
1/2 stick butter

Combine all ingredients except crackers and butter.
Pour into casserole dish.
Crush crackers and melt butter.
Top vegetable mixture with crackers and drizzle with melted
butter.
Bake at 325 degrees for 20-30 minutes or until hot and bubbly.

Cookie Dough Dip

1 15oz can chickpeas-drained
1/2 cup light brown sugar
1/4 cup almond milk
1/4 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Combine all ingredients in blender until smooth.

Rice Pudding

1/2 cup vanilla pudding, prepared
1 container minute rice
1 small box raisins
cinnamon

Heat rice, add pudding, raisins and cinnamon.

Cake Mix + Fat ree liquid egg substitute

1 Box moist style cake mix
1 cup fat free liquid egg substitute

Preheat oven to 350 degrees

Combine cake mix with egg substitute in a large bowl and add 1 cup
water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray;
bake in the oven until a knife inserted into the center comes out clean.

Sauerkraut Salad

32 oz sauerkraut
1 cup uncooked celery
1 cup chopped uncooked onion
1 green pepper chopped
4 oz canned pimento
1 tsp celery seed
1 1/2 cup Splenda
1/2 cup white vinegar
1 Tbsp canola oil

Rinse and drain the sauerkraut, squeeze dry. Chop the celery
onion and the green pepper. Drain the pimentos and chop.
Stir the vinegar and splenda together, add oil and celery seed. Put all the ingredients in a bowl,
stir well. Refrigerate overnight.

Microwave Bread and Butter Pickels

2 cups sliced cucumbers
1 cup sliced onions
1/2 tsp salt
1/4 tsp celery seed
1 cup splenda
1/2 cup white vinegar
1/2 tsp mustard seed
1/4 tsp turmeric

Mix all ingredients together then cover with plastic wrap.
Microwave on high 4 minutes.
Stir
Microwave additional 4 minutes.
Makes 1 pint.

321 Cake

1 box enriched  pudding type white caked mix
1 box Betty Crocker Super Moist Cake mix, white angel

Dump each box of cake mix into a zip lock bag. Mix well. Measure out 3 Tbsp
mix into a mug or small dish. Add 2 Tbsp water. Microwave on high for 1 minute. Top with
whip cream ig desired.

Vegetable Spaghetti

1 Large onion chopped
1 each red, green, yellow pepper
1 container fresh mushrooms sliced
1 bunch broccoli, chopped
1 large squash sliced
2 med zucchini, sliced
1 package spaghetti sauce mix
1 8oz can tomato sauce
1 14.5 oz can whole peeled tomatoes
1 10oz can rotel chili and tomatoes
3 cups ronzoni smart taste pasta

Spray a large skillet or wok with Olive oil or pam
Combine all vegetables into large deep skillet or wok. Cook on
med high heat, while vegetables are cooking boil noodles until done. Cook
vegetables until tender.
Add tomato sauce. spaghetti mix, rotel, and whole peeled tomatoes (drained) to vegetables and simmer for 10 minutes.
Add 3 cups of cooked pasta to mixture and simmer for 10 more minutes.
Serve.

Mexican Rice

1 1/3 cup chopped onion
2 cups chopped green bell peppers
1 Tbsp reduced calorie margarine
2 1/2 cups uncooked brown and white rice
2 cups canned tomatoes with chipotle peppers
2 tsp garlic salt
2 tsp chili powder
2 tsp cumin
3 cups water

Saute' onion and bell peppers until tender. Stir in 2 cups brown and wild
rice and 1/2 cup white rice, tomatoes, seasonings and 3 cups water. Simmer
uncovered 20 minutes or until liquid is  absorbed and rice is cooked.

Chicken Pot Pie

2 cooked boneless skinless chicken breasts, shredded.
4 1/2 cups cooked carrots
4 1/2 cups cooked green peas
4 1/2 cups cooked corn kernels
3 1/2 cups Campbells Cream of Chicken Soup
8 slices frozen pie crust

Cook Chicken shred in bottom of Pam sprayed oven-safe dish,. In separate bowl,
mix vegetables with soup and 1/2 cup of water. Pour over chicken and top with
pie crust. Bake at 425 degrees fir 45 minutes.

Coconut Curried Chicken

2 pounds boneless, skinless chicken breasts, cut into 1/2 inch chunks
1 tsp salt and pepper to taste
2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14oz) can lite coconut milk
1 (14.5oz) can stewed tomatoes
3 packets splenda

Season chicken peices with salt and pepper
Heat oil and curry powder in a large skillet over medium heat for two minutes.
Stir in onions and garlic and cook for 1 minute longer. Add chicken, toossing lightly to coat with curry oil. Let cook 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, and splenda into pan and stir to combine. Cover and simmer
on medium high heat, stirring occasionally for approximately 30-40 minutes.

Lemon Garlic Jasmine Rice

2 cups Jasmine rice, uncooked
2  cups chicken broth
1 cup water
1-2 carrots, chopped
4-6 cloves garlic, finely chopped
1 Tbsp extra virgin olive oil
1 Tbsp butter
2 Tbsp lime juice, more to taste
Cilantro for garnish, optional

In a medium sauce  pan, heat butter and EVOO until melted and bubbly. Add
garlic and carrots, saute' for approximately 4-5 minutes.
Add rice, chicken broth, water, And garlic/carrot mixture to rice cooker. Cover
and turn on.
Let the rice cooker cook 20-25 minutes.
Toss rice with lime juice and cilantro.