This is Such a Great Idea!

I hate it when I can't think of what to cook. This will be fun!


These first two have a lot of ingredients, but are SO good, and can feed a lot of people. I stole this one and the next recipe from my sister-in-law Amber.


Pasta Primavera

3 carrots peeled 1/4 cup olive oil
2 medium or 1 large zucchini Salt & Pepper to taste
2 yellow squash 1 T. Italian seasoning
1 yellow bell pepper 1 lb. bowtie pasta
1 red bell pepper 1 tub garlic herb spreadable cheese
1 onion *Usually you can find this in the deli section.
Pub Cheese or Alouetta are my favorites.
1-3 chicken breasts, cubed and stir-fried

Preheat oven to 450 degrees.

Cut all veggies into thin strips, and toss with oil, salt, pepper, and italian seasoning. Spread in single layer on 1 or 2 large cookie sheets, depending on how many veggies you use. Bake for 20 minutes, stirring 1/2 way through. Meanwhile, cook pasta in a large pot according to package directions, and drain. Toss pasta with cooked vegatables, and chicken, in a large bowl. Add in the tub of cheese and stir until the cheese melts and evenly coats other ingredients. Enjoy! : )

White Bean Chili
1 onion diced 3 chicken breasts, cubed & sauteed (stir-fried)
1 clove garlic, diced 2 cans white beans (Great Northern is fine too)
1 cube butter 2 small cans diced green chilis
1/4 c. flour 1 bag frozen corn
2 cans chicken broth 8 oz. sour cream
1 c. milk 1 cup shredded Monterey Jack or Mozzerella
1 T. Tabasco Sauce 2 c. tortilla chips
1 1/2 t. Chili Powder 1 avacado, sliced
1 t. Cumin
1 t. Salt
1 t. Pepper

Melt butter in a larged pot over medium heat. Add onion and sautee for 5 minutes. Add garlic and sautee one additional minute. Add flour and stir for two minutes, until mixture thickens. Add broth, milk, Tabasco, chili powder, cumin, salt, and pepper, and stir until combined. Boil 5 minutes. Add beans, chilis, corn, and chicken. Simmer for 15 minutes. Reduce heat and add sour cream. Remove from heat when everything is heated through. Sprinkle chips in each bowl, cover with the soup, sprinkle cheese on top, and top with avacado.

This is such a different dish, but So good. We love it! Great for summer. A half batch will usually feed 3-4 people, and the full batch will feed...more. It depends on how hungry everyone is. : )

Indian Tacos (If you want a more p.c. name, you could call these Open-Faced Scone Tacos) : )

• 1 can refridgerated biscuit or crescent roll dough
• Vegetable or Canola oil, enough to fry scones in a frying pan
• 1 can refried beans
• 1 lb. ground beef, cooked and seasoned with taco seasoning
• lettuce, tomatoes, salsa, sour cream, shredded chedder, etc. (whatever taco fixings you like)

Separate biscuits or crescents and shape into flat, thin, rounds. Heat over high heat in a large frying pan. Fry each scone until golden brown. Add your favorite taco ingredients on top of each scone, and enjoy! This is a pretty simple meal, that's not exactly low in fat, I'm sure. But...they are yummy