Spaghetti Squash Casserole

1 spaghetti squash, halved lengthwise and seeds removed1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated Parmesan cheese
3 tablespoons seasoned dry bread crumbs

Preheat the oven to 400

Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.

Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.

To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

Bake for 30 minutes, or until bubbly and heated through.

Courtesy of: Squash A Country Garden Cookbook

Quinoa Pilaf with Corn and Jalapenos

To make this dish spicier, add the chile seeds.  Fresh corn is important for the flavor of this salad - don't substitute frozen or canned corn.

2 teaspoon olive oil

2 ears corn, kernels removed

1 onion, minced

salt and pepper

1 1/2 cups quinoa, rinsed and dried on a towel

1 1/4 cups low-sodium chicken broth

2 jalapeno chiles, stemmed, seeded, and minced

1 tomato, cored, seeded and chopped small

1/4 cup minced fresh cilantro

1 fresh lime

1.  Heat 1 teaspoon of the oil in a large saucepan over medium-high heat until shimmering.  Add the corn and cook until it begins to brown, about 5 minutes.  Transfer to a bowl and set aside.

2.  Add the remaining teaspoon oil, onion, and 1/4 teaspoon salt to the saucepan.  Cover and cook over medium-low heat, stirring occasionally, until onion is softened, 8 to 10 minutes.

3.  Stir in the quinoa.  Increase the heat to medium and cook, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes.  Stir in the broth and jalapenos and bring to a simmer.  Reduce the heat to low, cover, and continue to simmer until the quinoa is transparent and tender, 16-18 minutes.

4.  Remove the pot from the heat and lay a clean folded kitchen towel underneath the lid.  Let sit for 10 minutes, then fluff the quinoa with a fork.  Stir in the cooked corn, tomato, cilantro, and lime juice.  Season with salt and pepper to taste and serve.

Company Potatoes

2 bags of hash browns (Frozen one.  I like to get the shredded ones, I also like to have them thawed out.  It makes the cook time faster.)

2 cans Cream of Chicken Soup

1 - 32 oz. of Sour Cream

Cheese- I usually put in 2 Cups of Cheese

1 Cube of Butter ( I save about a1/4 to mix with your crushed corn flakes)

1/2 Onion (If desired-my family does not like onions so I either put them in my processor and make them like soup or just season with onion salt.)

Add a pinch of salt

Stir all together.  Cook at 350 for about 45 mins. or until top of potatoes is bubbling.  I also add more cheese to them top.  Cover with tinfoil to cook, last 10 mins, take tinfoil off and cover top with cornflakes, add butter to cornflakes so that they are crunchy.

CHEESY ZUCCHINI RICE CASSEROLE

1 C. uncooked long grain rice (white Minute Rice)
3 medium zucchini, cut into 1/8" slices
1 can (4 oz.) mild chopped green chilies
4 C. shredded Monterey Jack cheese, divided
2 C. sour cream
2 T. green pepper (chopped), optional
2 T. onion, chopped
1 T. minced fresh parsley
1 tsp. salt
1 tsp. dried oregano
1 large tomato, sliced

Cook rice according to package directions. In a saucepan, cook zucchini in 1" of water until crisp-tender; drain and set aside. Place rice in a greased shalow 3 qt. baking dish. Layer with chilies and 1 1/2 C. cheese. In a bowl, combine sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

BAKED CORN CASSEROLE

1 C. rice
2 C. water
Cook rice and set aside.
1 T. vegetable oil
1/2 C. chopped onion
1 clove garlic; chopped
Saute onion and garlic in vegetable oil.
1 can green chilies
3/4 C. kernel corn
1/2 C. sour cream
1/2 C. fresh cilantro; chopped
2 1/4 C. grated cheddar cheese

Combine all ingredients and bake at 325 degrees for 30 minutes.

Baked Beans

5 slices bacon, crisply fried and crumbled
2 cans (16 oz. each) baked beans, drained (Bush's Original Baked Beans)
1/2 green pepper, seeded and chopped
1/2 medium onion, chopped
1 1/2 tsp. dry mustard
1/2 C. ketchup
1/2 C. hickory smoke barbecue sauce
1/2 C. brown sugar, packed

Mix all ingredients in crock-pot. Cover and cook on LOW setting for 8-12 hours or on HIGH setting for 3-4 hours, making sure to stir often, scraping bottom of crock-pot. (Makes 6-8 servings; about 1 1/2 quarts)

Special Potatoes

1 bag (24 oz.) frozen shredded hashbrowns
2 C. sour cream
2 cans cream of chicken soup
1/2 C. melted margarine
2 T. minced onions
1/2 C. grated mild cheddar cheese
2 C. crushed cornflakes
2 T. melted margarine

Crumble hashbrowns and set aside. Mix together sour cream, cream of chicken soup, 1/2 C. margarine, minced onions and cheese. Add hashbrowns and mix. Pour contents into baking dish. Salt and pepper as desired. Mix cornflakes with 2 T. melted butter and sprinkle over potatoes. Cover and bake at 325 degrees for 1 hour (1 1/2 hours if it has been refrigerated).

Super Sweet Potatoes

3 C. cooked sweet potatoes mashed (approx. 2 large potatoes)
1/4 C. sugar
1 C. brown sugar
1/2 tsp. salt
2 eggs beaten
1 C. butter melted
1/2 C. milk
1/2 tsp. vanilla
1 C. chopped walnuts
1/3 C. flour

Combine potatoes, sugar, 1/4 C. of the brown sugar, salt, eggs, 1/2 C. of the butter, milk and vanilla. Place in buttered 2 quart casserole dish. Combine remaining butter, brown sugar, walnuts and flour. Spoon over potatoes. Bake covered at 350 degrees for 30 minutes. (Note: I usually do this recipe and a half to fill a 9 x 13” baking dish.)