(16 servings)

12 oz. lasagna noodles
3 gloves garlic, finely chopped
3 tablespoons oil, plus extra for pan
2 cups sliced mushrooms
2 cups sliced green bell peppers
10-oz. bag spinach, coarsely chopped
2 eggs, lightly beaten
1 pound tofu, drained and crumbled up (use food processor)
3/4 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh parsley, minced
5 cups marinara sauce
1 pound mozzarella cheese, shredded
3 oz. Parmesan cheese

Cook lasagna noodles according to package directions. Rinse with cold water. Drain well and set aside. Lightly oil a 9 x 13 inch casserole. Sauté garlic briefly in oil in a large frying pan. Add mushrooms and green pepper and sauté until softened, about 5-7 minutes. Remove to a large bowl. In same frying pan, cook spinach until wilted (5-7 minutes). Drain off liquid. Combine spinach with mushroom and green peppers. Let mixture cool well. Then stir in beaten eggs. Toss crumbled tofu with oreganos, salt, pepper and parsley. In baking pan, spread a thin layer of marinara sauce. Follow with one layer of lasagna noodles. Cover noodles with spinach mixture, then half of tofu, half of mozzarella cheese. Repeat layers, starting again with marinara sauce, until all ingredients are used up (top layer should be mozzarella). Sprinkle Parmesan cheese over top and bake in a 350F oven for about 1 hour or until casserole is bubbling and cheese on top is melted and lightly browned. Sprinkle with parsley before serving. Can be frozen before or after baking. Per serving: 243 calories, 16 gm protein, 16 gm carbohydrates, 14 gm fat, 6 gm saturated fat, 61 mg cholesterol, 764 mg sodium. From The Washington Post.

Bernaise Sauce:
1 cup hollandaise sauce
3-1/2 cups beef stock
1/2 cup white wine
2 tablespoons tarragon vinegar
2 sprigs tarragon or 1 teaspoon dried
1 tablespoon finely chopped shallots
1 sprig parsley
Pinch cayenne pepper

Before beginning the sauce, boil all the ingredients except the hollandaise until the liquid has reduced to 3/4 cup. Strain and cool. Blend two tablespoons of the stock into the hollandaise. The remainder can be frozen for use on grilled meats or chicken.

Veal Oscar:
4 5-ounce veal scallops
Salt and pepper
Flour
Egg wash (an egg beaten with a little water)
1 tablespoon olive oil plus 3 tablespoons vegetable oil
Clarified butter
Lump crab meat
Cooked asparagus spears

Season the veal with salt and pepper. Lightly flour it and dip in the egg wash. Heat the olive oil-vegetable oil mixture in a large pan and quickly brown the veal. Drain the oil from the pan and add the clarified butter. Sauté the veal scallops until they are almost done. Place them in a shallow baking pan and top each with a portion of the crab meat and then a few asparagus spears. Place under the broiler for about 5 minutes. Spoon over the Bernaise sauce and serve immediately. Makes 4 servings.

1 15-ounce can refried beans
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 8-inch flour tortillas
8 ounces chunky salsa
8 ounces guacamole
8 ounces shredded Mexican cheese blend
Garnishes: fresh cilantro sprig, sour cream

Combine first three ingredients in a small bowl, stirring well, and set bean mixture aside. Place 1 tortilla in a lightly greased 9-inch round cake pan; spread with half of bean mixture and top with another tortilla. Spread with half of salsa, and top with another tortilla. Spread with half of guacamole and top with another tortilla. Sprinkle with half of the cheddar cheese and top with another tortilla. Repeat layers with remaining ingredients, ending with cheese; cover with aluminum foil. Bake at 350 for 20 minutes or until thoroughly heated. Cut pie into wedges; garnish, if desired. Makes 6 servings. From Southern Living magazine, May, 1996.

1-1/2 cups shredded Monterey Jack cheese (6 oz.)
1-1/2 cups shredded cheddar cheese (6 oz.)
1 package (3 oz.) cream cheese, softened
1 cup Pace picante sauce
1 medium red bell pepper, diced
1/2 cup sliced green onions
1 teaspoon cumin
8 flour tortillas (7-8 inch)
Shredded lettuce
Chopped tomato

Combine 1 cup of the Monterey jack cheese, 1 cup of the cheddar, the cream cheese, 1/4 cup picante sauce, red pepper, onion and cumin; mix well. Spoon 1/4 cup of the cheese mixture down the center of each tortilla; roll and place seam side down in a 13 x 9 inch baking pan. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350 F for about 20 minutes or until hot. Top with lettuce and tomato and serve with additional picante sauce. Makes 4 servings.

4 skinned and boned chicken breast halves
Peanut-Ginger Dressing
3 ounces vermicelli, uncooked
4 cups torn romaine lettuce
2 cups thinly sliced Chinese cabbage
2 medium carrots, coarsely shredded
1 medium cucumber, thinly sliced
1 large red bell pepper, cut into strips
1/4 cup chopped fresh cilantro
Chopped peanuts (optional)
Sliced cucumber (optional)

Grill chicken, without grill lid, over medium coals 15-20 minutes, turning once. Cut into thin strips. Combine chicken and 3 tablespoons Peanut-Ginger Dressing, tossing to coat; cover and refrigerate 8 hours. Cook vermicelli according to package directions; drain. Combine vermicelli and 3 tablespoons Peanut-Ginger Dressing, tossing to coat. Cover and refrigerate 8 hours. Combine romaine and next five ingredients tossing well; arrange on a serving platter. Top with vermicelli and chicken; sprinkle salad with peanuts, if desired. Arrange cucumber slices around vermicelli; if desired. Serve salad with remaining Dressing. Makes 6 servings.

Peanut Ginger Dressing:
1/2 cup rice wine vinegar
2 cloves garlic
1/3 cup creamy peanut butter
1/4 cup lime juice
1/4 cup chopped fresh cilantro
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon molasses
1 tablespoon hot sauce
2 teaspoons peeled, grated gingerroot
2 teaspoons soy sauce
Combine all ingredients in blender; process until smooth. Yield 1-1/2 cups.
From Southern Living magazine, July, 1995.

4 large skinless, boneless chicken breasts (1-1/2 to 2 pounds)
Salt and pepper
1 8 oz. container Ricotta Cheese
2 tablespoons each chopped ripe olives, parsley and onion
1/4 teaspoon garlic salt
1 14-1/2 oz. can pasta sauce
1 cup shredded mozzarella cheese
1 pkg. (12 oz.) fettuccine, cooked and drained (tossed with olive oil to prevent sticking)
Carefully slit a lengthwise “pocket” in each chicken breast, starting at the thick side, and cutting approximately 3/4 of the way through the width of each breast. Season the inside and outside of each breast with salt and pepper. Meanwhile, combine ricotta cheese with olives, parsley, onion and garlic salt. Place approximately 1/4 cup of this filling into the pocket of each chicken breast. Arrange stuffed chicken breasts in a 9 x 13 inch baking pan and cover with pasta sauce. Bake at 350 35-40 minutes or until chicken is done. Sprinkle mozzarella cheese over top; return to oven for 2-3 minutes, or until cheese melts. Serve on fettuccine, garnished with sprigs of parsley. Serves 4.

12 ounces vermicelli
2 tablespoons oil
12 ounces boneless sirloin steak, thinly sliced across the grain
1 large onion, cut into thin wedges
2 celery stalks, sliced
1 sweet red pepper, halved, seeded and cut into 1/4 inch wide strips
4 ounces mushrooms, washed and thinly sliced
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cornstarch
1 can beef broth
4 ounces snow peas, trimmed

Cook vermicelli according to label directions. Drain; set aside.

Meanwhile, heat 1 tablespoon of oil in large skillet or wok over high heat. Add garlic and beef. Stir fry until browned. Remove from skillet with slotted spoon. Heat remaining oil in skillet. Stir fry onion, celery and red pepper until onion is tender, about 4 minutes. Add mushrooms and stir fry two minutes. Combine soy sauce, water, and cornstarch in small bowl. Stir into skillet with reserved beef and beef broth. Cook until sauce thickens and becomes clear, about 2 minutes. Lower heat, add snow peas and cook for 1 minute. Serve with vermicelli. From Family Circle magazine.

1 4-5 pound boneless pork roast, double loin, rolled and tied
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red pepper
1 tablespoon cooking oil
1/2 of a 10-oz. pkg. frozen chopped spinach, thawed and drained
1 cup soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sage
1/8 teaspoon garlic powder

Untie roast and set aside. Make stuffing: In a skillet, cook mushrooms, onion and red pepper in hot oil until tender, but not browned. Stir in spinach, soft bread crumbs, salt, pepper, sage and garlic powder. Spread stuffing over one loin to within 1 inch of edges. Top with remaining loin. Tie securely with string. Place roast in an open pan. Insert meat thermometer in thickest part of roast, not touching fat. Bake, uncovered, in a 325 oven for 2-3 hours (allow 30-35 minutes per pound) or until meat thermometer registers 165 degrees. Remove from oven; let stand 10-15 minutes to let juices set. Garnish with kumquats, cranberries and holly if desired for the holiday. Yield 12-15 servings. From the Arlington Journal, December 19, 1984.

2 teaspoons olive oil
12 scallions, sliced
2 10-ounce packages fresh spinach, cleaned and coarsely chopped
3/4 cup crumbled feta cheese
2/3 cup low-fat cottage cheese
1/2 cup minced dill
2 eggs lightly beaten
1/4 teaspoon freshly ground black pepper
6 sheets phyllo dough, thawed if frozen

Preheat oven to 350. Spray an 8? square baking pan with nonstick cooking spray. In a medium nonstick skillet, heat the oil. Add scallions, cook stirring, 1 minute. Add spinach; cook, stirring as needed, until just wilted, 3-5 minutes. Transfer to medium bowl; stir in cheeses, dill, eggs and pepper.

Spray 1 phyllo sheet with nonstick cooking spray; top with another sheet and spray it. Line the baking pan with these 2 sheets, letting the edges hang over the sides. Spread the spinach mixture over the phyllo. Cover the filling with the remaining 4 sheets, spraying each sheet and tucking them into the pan. Fold the outside sheets. Bake until golden, 30-35 minutes.

Makes 4 servings. Per serving 264 calories; 12 g fat; 5 g saturated fat; 127 mg cholesterol; 676 mg sodium; 24 g carbohydrates; 4 g fiber; 17 g protein; 299 mg calcium. From Weight Watchers.

1 qt. chopped fresh spinach
1/2 cup chopped onion
1 8 oz. pkg. light cream cheese, softened
3/4 cup lowfat ricotta cheese
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup chopped tomato
2 tablespoons Kraft Grated Parmesan cheese

Preheat oven to 350 F. Place spinach and onions in small saucepan. Cover; cook 5 minutes or until tender. Beat cheeses and seasonings in small mixing bowl at medium speed with electric mixer until well blended. Stir in spinach mixture. Spread into a 9-inch pie plate. Bake 15-20 minutes or until thoroughly heated. Top with remaining ingredients. Serve with crisp rye crackers or bagel chips. Makes 12 servings.