4 large sweet potatoes 2 tablespoons butter 1/4 cup brown sugar 1 cup apple grated1 teaspoon cinnamon 1/4 teaspoon ginger 1/2 teaspoon pepper 1/2 teaspoon salt 2 teaspoons lemon juice 1 cup pecans chopped divided
1 cup onion, chopped1/2 cup green pepper, chopped3 cloves garlic, mincednonfat cooking spray16 oz stewed tomatoes (1 can, = 2 cups)16 oz kidney beans, cooked, undrained (1 can, =2 cups)6 oz whole wheat pasta shells, or other (3 cups cooked)1 cup water1/2 teaspoon oregano1 teaspoon basil16 oz garbanzo beans, cooked, undrained (1 can, = 2 cups)pepper to taste
1 teaspoon olive oil, preferably extra virgin
3/4 cup chopped red bell pepper
3/4 cup green bell pepper
3 ounces shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh basil
5 cups eggs + 2 egg whites, lightly beaten
1/4 teaspoon salt
ground black pepper
1/2 chopped onion1 large bunch cilantro, chopped3 cloves garlic, minced2 tablespoons butter1 (16oz) can Mexican stewed tomatoes1 (8oz) can salt-free tomato sauce1 tablespoon Worcester sauce1 (16oz) can corn (can use frozen)1/2 package taco seasoning (I use Lawry's) or more to tasteBlack ground pepper to taste2 chicken breasts, cut into cubes2 cans low salt, low fat chicken brothShredded cheddar...
1 pound fresh shrimp24 oz fresh lump crab meat3 oz. horseradish2 tablespoons of lemon juiceSufficient Duke's mayonnaise for binding6 oz. of bread crumbs
3 tomatoes2 cucumbers2 red peppers˝ small sweet onion1/3 cup vinegar (sherry or white wine)5 cups tomato juice2 cloves garlic, minced2 teaspoons saltpeppertabasco sauce