Sauteed Spinach **

Michelle (MMmom)

2 lb fresh spinach, washed and trimmed
2 tbsp butter
2-3 cloves garlic, minced
Salt & Pepper

Sauté garlic in butter over medium heat until just softened—do not brown!. Add spinach and sauté until it begins to wilt. Season with salt & pepper. Serve immediately. Yields: 4 servings

Saucy Mozzarella Patties ****

(Jessica?)

1 jar of your favorite tomato sauce or 16-24 oz homemade marinara/pasta sauce
1 lb ground turkey (or meat of your choice)
1 cup breadcrumbs
2 cups breadcrumbs
1 egg
salt & pepper to taste
garlic powder to taste
butter or margarine
olive or veggie oil
1 cup shredded mozzarella cheese (or fave melting cheese)
½ cup grated or shredded Parmesan cheese

Place ground meat into a large mixing bowl. Add egg & incorporate into meat. Add 1 cup bread crumbs. Add salt, pepper & garlic powder to taste. Combine ingredients by hand until well-blended.
Heat non-stick frying pan. Melt about 1 TB of butter & about 1 TB of olive oil in pan. Put 2 cups bread crumbs into flat dish.
Measure 1/3 cup of meat with a 1/3 measuring cup & flatten meat into a patty, like a hamburger. Press patty into dish with bread crumbs to coat/bread patty.
Cook patty in butter & olive oil just until both sides are browned. Depending on size of pan, cook 3-4 patties at once. Place patties in a flat baking dish, sprayed with cooking oil if desired. Repeat until all of meat mixture is used.
Spoon some sauce onto top of each patty. Sprinkle with Parmesan. Sprinkle with mozzarella. Drizzle more sauce on top of cheese. Bake at 350* until cheese is melted and bubbly, but not brown; about 15-20 minutes.
Makes 6-8 patties.
*For kids, ¼ measuring cup of meat is a great serving size.

Scrambled Egg Muffins **

SCRAMBLED EGG MUFFINS
Katie (Katiedid) from Taste of Home

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
¼ cup chopped green pepper
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
½ cup shredded cheddar cheese

In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1dozen.
Katie's Notes: I used bacon instead of the sausage (maybe 10 slices of center cut) and Mexican blend cheese.

Guiltless Fried (Baked) Zucchini ****

(luckymommyto2boys ~ Amy ~ from Favorite Family Recipes: http://favfamilyrecipes.blogspot.com/)

1-2 large zucchini, cut into spears or circles
2 eggs
1-2 Tbsp. milk
1 c. Italian-style bread crumbs or croutons blended up finely in a blender
1/2 c. parmesan cheese
Salt and Pepper to taste
Butter or cooking spray

First, line a baking sheet with foil and spray evenly with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt & pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer (don't let em' burn though, watch them closely). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce.

Emily's Stroganoff ****

(luckymommyto2boys ~ Amy ~ from On My Menu blog: http://whatsonmymenu.blogspot.com/)

Ingredients:
1 can each of Cream of Mushroom, Cream of Celery, and Golden Mushroom
1 pkg Lipton Onion Soup mix
1 small can mushroom stems and pieces
2 lbs round stuck cut into small pieces (don't pre cook)

Directions:
Mix all and cook covered for 5-6 hours at 250.
Add 1/2 cup sour cream the last half hour.
Ta da! Use whatever kind of pasta you want.

Savory Ranch Red Potato Pockets **

(Jessica)

1 lb (about 4-6 medium & large) Red Potatoes
1 small (about ½ cup) Vidalia onion
1 cup Lite Ranch salad dressing
¼ tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder (or 2 cloves finely chopped fresh garlic)
1 cup part skim shredded mozzarella (or favorite melting cheese)

*Slice potatoes into 1/4-1/3 inch thick "coins" then cut into quarters. Move to a medium mixing bowl.
*Coarsely chop the onion, then add to the potato bowl & combine.
*In a small mixing bowl, combine all remaining ingredients except cheese & blend well.
*Toss potatoes & onions with the Ranch mixture until all is evenly coated.
*Add shredded cheese and blend until all is evenly distributed.
*Divide mixture in half, putting half in one foil packet and half in another foil packet.
*Grill (or bake at 400º) for 30 minutes, or just until potatoes are desired tenderness.
*Makes about 4-6 servings.
(Amy's notes: Next time, I'll cut back on the pepper and ranch and let them cook an extra 5-10 minutes.)

Blueberry-Cheese Rolls ***

BLUEBERRY-CHEESE ROLLS
(Rachel – keenerrk)

1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. Philadelphia Neufchatel Cheese, softened
2 Tbsp. sugar
1/2 cup blueberries, divided

PREHEAT oven to 375*F. Unroll dough into four rectangles; firmly press perforations together to seal.
COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2-inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
BAKE 11 to 13 min. or until golden brown.
(Amy's notes: Next time, I will try with strawberries and use dough in 8 triangles instead of 4.)