Recipes, Part #1

SPAGHETTI SQUASH: Healthy and filling
Cutting Up Spaghetti Squash Before Cooking

Method: Just get in there and cut it in half (lengthwise) or quarters. You
don't want to cut it up too small unless you want short strands. Scrape
out the seeds and pulp as you would with any squash or pumpkin.

If Bake, rind side up about 30 to 40 minutes at 375 F.
If Microwave, 6 to 8 minutes (let stand for a few minutes afterwards)
If Boil, 20 minutes or so.

Separate strands by running a fork through in the "from stem to stern"
direction. Can eat from the rind or scrape into container and mix in added
ingredients.

Add salsa [or low-fat sauce], sour cream, avocado, black olives, cheese,
onion, etc. [to taste]

WHITE CHILI:
Ingredients
1 lb large white beans, pre-soaked overnight and drained
6 cups chicken broth [low-fat… and can be substituted with vegetable broth]
2 cloves garlic, minced
2 medium onions, chopped
1 Tbsp virgin olive oil [can substitute with applesauce]
2 4-ounce cans chopped green chilies [can be substituted with Rotel]
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken [can easily be substituted with venison,
turkey or another bean type]
3 cups grated Monterey Jack cheese [I usually substitute with Pepper Jack
or Jalapeno Jack]

Directions
Combine pre-soaked and drained beans, broth, garlic and half the onions in
a large soup pot and bring to a boil. Simmer until beans become tender.
Keep moist, and add additional water or broth, if needed.
Sauté additional onions until tender. Add chilies/Rotel and seasoning. Add
chicken or substitute and simmer 1 hour. Add seasoning to taste.
Smother with cheese. You can easily top with cilantro, cherry tomatos,
salsa, olives, sour cream and/or guacamole. Serve with fresh warmed flour
tortillas, pita wedges, vegetables or tortilla chips.

REDNECK DIP: As an occasional 'cheat meal' that isn't too bad
Ingredients
1 lb ground beef [or vegetarian substitute, like beans]
1 Cup diced onions
1, 16oz jar salsa [to taste… red, green, mild or hot]
2, 16oz cans refried beans [low-fat]
2, 4oz cans Green Chilis [to taste… Rotel also can be substituted in]
2, 4oz cans of black olives
2, 8oz packages cream cheese [low-fat]
2 Cups shredded cheese [to taste… Cheddar, Jalapeno Jack, Pepper Jack, etc]

Directions
Preheat oven to 400 degrees
Place ground beef or substitute and onions in a skillet. Cook on medium
high until onions are soft and ground beef is evenly brown.
Drain and mix into salsa, refried beans, green chile peppers and black
olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream
cheese slices. Top with cheese.
Bake in the preheated oven 15 minutes, or until cheese is melted.

CRACK POTATOES: As an occasional 'cheat meal' that isn't too bad
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits (We use Morning Star Soy Bacon, or Fakon)
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan.
Bake at 400 for 45-60 minutes.
*We divided the potatoes into 3 small 7x7 disposable foil pans and froze
them. I wrapped them with plastic wrap and then foil.