My sister-in-law brought this dish to a family dinner two summers ago and ever since it's been a favorite. Especially with all the fresh vegetables at my disposal here in Vineland. Yum!

Rattatouie

Ingredients:

• 1 zucchini squash, cut into chunks
• 1 yellow squash, cut into chunks
• 1 small red onion, sliced into strips
• 1-2 tomatoes, cut into chunks
• Pepper-jack cheese, use monetary jack if you don’t like spice, sliced
• 2 tsp Olive oil
• Salt and Pepper
• Fresh Basil Leaves

Cooking Directions:

On a baking sheet, toss both squash’s and onion with olive oil. Spread on sheet and salt and pepper to taste. Bake at 350 for 15 min or until squash is tender. Add tomatoes and cheese and bake until cheese is melted. Add basil leaves and enjoy.

BBQ Chicken Sandwich

A year-round staple for us. Easy- delicious meal. And once you've found Trader Joe's BBQ sauce, you can't get enough of this sandwich.

BBQ Chicken Sandwich (serves 4-5)

Ingredients:

• 3 Chicken breasts
• Your favorite BBQ Sauce
• 1/4 c. Honey
• 1 Tbsp. Mustard
• 1/2 tsp Garlic powder
• Cilantro, chopped
• 1/4 c. Red onion, diced
• Rolls (we like Portuguese best)

Cooking Directions:

Place chicken breasts in crock pot and fill half way with water (I usually dump a little BBQ sauce in for flavor). Cook on low for 2-4 hours, depending on your crock pot. Drain water, and shred chicken. Pour ample amounts of BBQ sauce over. Pour honey, mustard and sprinkle garlic powder over. Cook for another 20 min.

Serve on rolls with cilantro and onions to add on top if desired

Three Cheese Stuffed Shells

Most kids will love these and not even pay attention to the fact that there is spinach in them.

Three-cheese stuffed Pasta Shells (serves 6)

Ingredients:

• 12-15 Jumbo pasta shells
• 1 beaten egg
• 1 12-oz container cottage cheese (drained)
• 1/2 c grated parmesan cheese
• 1 c. Mozzerella Cheese + 1/2 c.
• 1 tsp parsley
• 1/2 c. fresh basil leaves, chopped, or 1 tsp basil
• 1/2 c. chopped onion
• 1 clove garlic
• Spinach, chopped (I chop up one very large handful)
• 1 can tomato sauce
• 1 can diced tomatoes
• Pepper to taste

Cooking Directions:

Cook shells until tender but firm, add cold water to pot to make sure they stop cooking. Sauté garlic and onion in a little olive oil until just barely tender. Combine egg, the 3 cheeses, spices, onion and garlic, and spinach together.

Fill each shell with a spoonful of cheese mixture. Place in baking dish. Pour tomato sauce and tomatoes over shells when done. Sprinkle the remaining mozzarella cheese on top. Cover dish. Cook at 350 for 20 min, then uncovered for 10 min.

Stuffed Tomatoes

Ok, these are delicious and refreshing, especially with fresh basil. My husband is skeptical every time he sees them on the menu and every time he remembers how much he enjoys them.

Stuffed Tomatoes (serves 4-5, usually with extra stuffing on the side)

Ingredients:

• 1/2 c. water
• 1/4 tsp salt
• 1/3 c. whole wheat couscous
• 4-5 Beefsteak Tomatoes (big ones)
• Olive oil
• 1 zucchini, finely diced
• 1 onion, chopped
• 1 yellow pepper, finely diced
• 1 c. (or more) fresh basil, chopped
• 1 can great northern or garbanzo beans, drained and rinsed
• 1 8-oz can tomato sauce
• Feta cheese
• Salt and pepper to taste
• 1-2 cloves garlic

Cooking Directions:

Bring water and 1/4 tsp salt to boil in sauce pan. Add couscous, cover, remove from heat. Let stand 5 min then fluff with fork.

Cut thin slice off top of each tomato, set aside. With spoon, carefully scoop out insides, leaving shells.

Heat oil in large nonstick skillet. Add zucchini, onion, garlic, bell pepper, basil, and garlic. Cook, stirring frequently, until crisp. Add beans and tomato sauce, cook until slightly thickened. Remove from heat and stir in couscous, feta, basil, and salt and pepper. Spoon into tomato shells and add a little cheese on top. Serve with top of tomato to side.

Fajitas

Fajitas (makes 6-8)

Ingredients:

• 1 packet Fajita Seasoning
• 1 lb Steak or chicken, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 red pepper, cut into thin strips
• 1 onion, cut into thin strips
• Fajita size tortillas
• Canola oil
• Salsa
• Cilantro
• Limes or lime juice
• Optional: Sour Cream and tomatoes

Cooking Directions:

Using a little oil, cook meat in fry pan. Set aside. In larger fry pan, Sauté onions and peppers in a small amount of oil. Once the vegetables begin to soften, add meat, seasoning, and 1/3 c. water. Bring to boil and reduce heat to a simmer, cook and stir about 2 more minutes. Add tomatoes and squeeze lime, and sprinkle cilantro on top before serving.

Hawaiian Haystacks

Great way to get fresh veggies on kids' plates.

Hawaiian Haystacks (serves 5-6)

Ingredients:

Sauce:

• 1 can cream of chicken soup
• 1/2 c. Sour cream
• 2 c. shredded chicken breasts, can use canned or boil your own
• Salt & Pepper to taste
• 1 tsp garlic powder
• Sprinkle basil and oregano
• Milk

Suggested Toppings: Carrots, celery, pineapple, almonds, mandarin oranges, green peppers, coconut, cheddar cheese, chow mien noodles, cucumbers, tomatoes, etc

Cooking Directions:

Mix all sauce ingredients, except the milk, in pot over medium heat until heated through, add a little milk to thin.

Serve over rice. Top with chopped vegetables and toppings.

Omma Rice/ Fried Rice

This is a family favorite. There was rejoicing when Dad cooked it for us.

This is a great way to use leftover rice, it is the recipe to make fried rice, obviously without the egg over it.

Omma-Rice

Ingredients:

• Eggs
• Left over rice (that has been refrigerated)
• 1 onion, chopped
• 1 to 2 c. Chopped veggies (chopped Green pepper, carrots, celery)
• Soy sauce
• Butter

Cooking Directions:

In wok, melt 1 Tbsp butter over medium heat, sauté onions (and any other veggies) in butter. Break up cold rice and add to wok (may need to add more butter so the rice doesn’t burn). Dash in desired amount of soy sauce (I use about 1 Tbs).. Stir-fry rice until heated through. Set on low, don’t let it burn.

In small frying pan, fry an egg. Sprinkle with pepper.

Serve with fried egg over the rice, I really like it with ketchup and I'm not a huge ketchup fan.