INGREDIENTS

Cooking spray

1 tablespoon plus 1 1/2 teaspoons whole-wheat bread crumbs (lowest sodium available)

4 large egg whites

1/4 teaspoon cream of tartar

6 ounces baby spinach

1 teaspoon minced garlic

1 tablespoon chopped, fresh Italian (flat-leaf) parsley OR

1 teaspoon dried parsley (crumbled)

2/3 cup fat-free milk (cold)

2 tablespoons all-purpose flour

1/8 teaspoon black pepper

2 ounces grated Parmesan cheese

2 large egg yolks

DIRECTIONS

• Preheat the oven to 425°F. Lightly spray four 6-ounce ramekins with cooking spray. Lightly sprinkle the bread crumbs in each, spreading to coat the bottom and sides completely.

• In a medium bowl, whisk together the egg whites and cream of tartar. Set aside.

• Lightly spray a small skillet with cooking spray. Cook the spinach and garlic over medium heat for 3 to 4 minutes, or until the spinach is wilted but still very green, stirring constantly. Remove from the heat. Stir in the parsley. Set aside.

• In a medium saucepan, whisk together the milk, flour, and pepper. Bring to a boil over medium-high heat for 4 to 5 minutes, or until the mixture thickens, whisking constantly. Remove from the heat. Let cool for 10 minutes.

• Meanwhile, using a hand mixer or stand mixer, beat the egg white mixture on high speed for 20 to 30 seconds, or until medium peaks form.

• Stir the spinach mixture into the milk mixture. Stir in the Parmesan and egg yolks until well combined. Gently fold in one-third of the egg white mixture at a time until well combined.

• Spoon 1/2 cup of the soufflé mixture into each of the ramekins. Gently tap the ramekins on the counter 2 or 3 times to level the mixture. Place the ramekins on a baking sheet.

• Bake for 5 minutes. Reduce the oven temperature to 350˚F. Bake for 20 minutes, or until the soufflés are puffy and golden brown. Serve immediately.

• Cooking Tip: Don’t get excited and open the oven early to peek! Doing this may cause the soufflé fall.

INGREDIENTS

2 (4 oz) cans diced green chiles, drained

1 (15-1/4-oz) can DEL MONTE Whole Kernal Sweet Corn, drained

1 cup shredded white Cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup red bell pepper

1/2 cup light mayonnaise

1 fresh jalapeno, seeded and finely chopped

Tortilla chips

DIRECTIONS

• Preheat oven to 350°F.

• In a large bowl stir together green chile pepper, mayonnaise, and jalapeno pepper. Divide mixture evenly into 3 oven-safe containers.

• Cover tightly with plastic wrap. Refrigerate until ready to serve.

• Bake covered for 20 minutes in a 350°F oven. Bake until heated through.

• Serve warm dip with tortilla chips.

INGREDIENTS

16 OZ (I LB) of Tri-Color Garden Rotini Pasta

1/4 Cup of Olive Oil

2 Yellow Squash

2 Zucchini Squash

1/2 Red Onion

3 Minced Garlic Cloves

I Cup of Sautéed Brussel Sprouts

1/2 package Roasted Yellow Corn Kernels

1 tsp. of Sea Salt

1 tsp. of Black Pepper

1 tsp. of Cumin

1 tsp. of Turmeric

1 tsp. of Italian Seasoning

1 tsp. of Garlic Powder

1 16 OZ Jar of Marinara Sauce

1/2 package of Vegan Cheese

DIRECTIONS

• Put into a quart of boiling water the whole package of the Tri Color Garden Rotini Pasta and boil for 12-14 minutes in an uncovered pot. Stir often.

• In a bowl, season the yellow squash and the zucchini squash along with the red onion, garlic, brussel sprouts, and roasted yellow corn with 1 teaspoon of sea salt, black pepper, cumin, turmeric. Italian seasoning and garlic powder.

• Heat 1/4 cup of olive oil in a large deep skillet and put all seasoned vegetables in the skillet and sauté. Do not overcook.

• Drain water from the pot of pasta and pour pasta into the deep skillet of sautéed vegetables. Mix well and add the entire jar of marinara sauce. Heat for about five minutes.

• Sprinkle vegan cheese on top of pasta and cover skillet with a lid.

INGREDIENTS

1 cup of Vanilla almond milk (cashew milk is great too!)

1 handful of fresh spinach

3/4 cup frozen cherries

1/2 of a banana

1 tablespoon cocoa powder

1 tablespoon of flax seeds

Dash of cinnamon

DIRECTIONS

• Blend milk and spinach until smooth.

• Add remaining ingredients.

• Garnish with a little extra cinnamon.

INGREDIENTS

2 Lbs carrots

1 Can Tomato Soup

1 Cup Sugar

1/2 Teaspoon pepper

1 Green Pepper - Sliced thin

1 Cup Oil

1Teaspoon salt

1 Onion - sliced thin

3/4 Cup Vinegar

1 Teaspoon Worcestershire sauce

DIRECTIONS

• Slice and parboil carrots. Do not overcook-drain, cool.

• Add remaining ingredients to carrots.

• Let stand 12 hours.

• Can be refrigerated for weeks.

INGREDIENTS

2 crisp cucumbers

1 bottle of Kraft Zesty Italian dressing

DIRECTIONS

• Wash and peel cucumbers

• Slice cucumbers (you can slice them thick or thin)

• Coat cucumbers with Zesty Italian Dressing

• Shake container with cucumbers to evenly distribute the dressing

• Place in refrigerator to marinate for 2 days or enjoy immediately

• Notes: To lessen salt content, use low sodium dressing. The longer the salad marinates, the better it tastes!

INGREDIENTS

1 medium-sized eggplant peeled and sliced.

1 teaspoon of salt

1/2 teaspoon of pepper (optional)

Dash of Cayenne pepper (optional)

1/2 teaspoon of garlic

1/2 cup of chopped onion

1/4 cup of water

1 can of Italian stewed tomatoes (14.5 ozs)

1/2 cup of sliced raw mushrooms

1/4 cup of olive oil

DIRECTIONS

• Place olive oil, chopped onions, and mushrooms in a medium size saucepan. Sauté until caramelized.

• Add Eggplant and brown on both sides

• Add water and spices bring to a boil for 5 minutes.

• Add stewed tomatoes

• Cover and simmer to desired tenderness.

INGREDIENTS

1 pound peeled and deveined raw medium shrimp

1/4 cup freshly squeezed lemon juice (from 2 lemons)

1/4 cup freshly squeezed lime juice (from 2 to 3 limes)

2 medium tomatoes, seeded and chopped

1/2 small red onion, finely chopped

1 medium jalapeño, seeded and finely chopped

(about 3 tablespoons)

1/2 cup chopped fresh cilantro leaves and tender stems

1/2 teaspoon kosher salt

1 medium avocado

Tortilla chips, for serving (optional)

DIRECTIONS

• Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.

• Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add the lemon juice, lime juice, tomatoes, red onion, jalapeño, cilantro, and salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.

• Just before serving, dice the avocado, add to the ceviche, and gently toss to combine. Serve with tortilla chips, if desired.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.