Serves 4
Cook Time: 30 minutes (9 minutes to boil pasta, 15 minutes to bake)

INGREDIENTS

• 1 7.5 oz.(ounce) box macaroni and cheese, prepared according to package directions This usually takes 1/4 cup milk and 1/4 cup butter or margarine
  
• 1 10 oz. can condensed cream of mushroom soup (or use another flavor such as celery) plus 1/4 cup milk
•  2 small cans of tuna, drained (or one 12 oz. can)
  
• Dry bread crumbs or cracker crumbs or cornflakes, crushed, plus one Tablespoon butter or margarine for topping (optional)
  

           
PREPARATION

Preheat the oven to 400 if you want to bake the casserole (this step is optional)
 
Prepare the Mac and cheese as directed on the package.
Drain the liquid from the tuna, and stir the tuna into the Mac and cheese.
Stir in the can of soup plus the 1/4 cup of milk.  Add more milk if you like it a little thinner.  You can just heat and serve,
 
or you may want to:
 
Grease an oven proof dish, and put the mixture in the dish.  Top with some crumbs and butter and bake about 15 minutes.
 
Serve with a green vegetable such as green beans, broccoli or salad greens.           

Serves 4
 
INCREDIENTS

• 1 can (15 0z) diced or stewed tomatoes
  
• 1 can (15 oz) corn, drained - save the liquid
• 2 cans (15 oz) black beans, or any beans you like, drained - save the liquid
• 1 packet taco or chili seasoning - use as little or as much as you like for flavor
• 1-2 ounces of corn chips for each person
• 1-2 ounces of grated cheddar or Monterey Jack cheese for each person

 
PREPARATION
In a medium size sauce pan, heat the canned vegetables and seasoning packet.  Add back the juices from the veggies as desired. 
 
If you have any cooked hamburger or chicken or other meat you may want to add that but it isn’t necessary.  Mix all together and heat through.
 
Put a few crushed corn chips in each serving bowl and add the hot chili.  Top with more chips and some grated cheese.
 
This chili is also good served over baked potatoes if you don’t have any chips.

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red (or white) onion (or scallions) diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/4 to 1/2 cup dry white wine (or dash or two of vinegar)  
1 tablespoon fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

PREPARATION
Melt butter and olive oil together in a large skillet over medium-high heat.
Stir in the garlic and onion, and cook for 30 seconds until fragrant.
Add the chard stems and the white wine (or dash of vinegar).
Simmer until the stems begin to soften, about 5 minutes.
Stir in the chard leaves, and cook until wilted.
Finally, stir in lemon juice and Parmesan cheese; season to taste with salt. 

INGREDIENTS

• One box of any flavor cake mix
  
• One 15 oz can of unsweetened applesauce.
• 1/3 cup of oil

PREPARATION
Preheat oven to 350.
Mix applesauce, cake mix and oil together in a medium size bowl. Follow the instructions on the box for pan size and cooking times. If you have eggs but you don’t have any oil, you can use applesauce to replace the 1/3 cup of oil. You will still need the eggs and the water. Experiment with using more applesauce and fewer eggs if you want to.

Cook Time: about 45 Minutes

PREPARATION

• Preheat oven to 350 lightly butter a 9X13 baking pan
  
• Combine in the pan:
• 2 cups ½ inch cubed beets
• 2 cups diced unpeeled Granny Smith apples (or other tart apples)
  
• ½ cup thinly sliced onions
• 2 tablespoons fresh lemon juice
  
• 1 teaspoon salt
• Pinch nutmeg
  
• 1 tablespoon light brown sugar
• Dot with 2 tablespoons butter
  
• Cover and bake for 30 minutes
• Stir well and bake about 15 minutes more
  

Cook Time: about 15 minutes

Cook Time: 40-45 Minutes

INGREDIENTS

• Cooking Spray
• 1 pound of sliced zucchini
  
• 1 ½ cups fresh or frozen corn
• 1 ¼ pounds sliced vine-ripened tomatoes
• ½ cup panko (bread crumbs)
• ¼ finely grated parmesan cheese

PREPARATION

• Preheat oven to 400 degrees
• Coat a 2 quart shallow baking dish with cooking spray, alternately layer sliced zucchini, corn kernels, and sliced tomatoes.
• Combine panko and parmesa cheese and sprinkle on top.
• Bake uncovered in the center of oven for 30 minutes or until top is golden brown.
• Cover with foil, and bake for 10 minutes more or until vegetables are tender.
• Serve immediately.

Cook Time: about 15 Minutes

INGREDIENTS

• 1 large bunch red Swiss chard (about 10 to 12 stalks)
  
• ¼ cup pine nuts
• 2 tablespoons olive oil 1 tablespoon minced garlic
• 1/3 cup raisins
• 1/4 teaspoon salt
• Dash pepper

PREPARATION
1. Rinse Swiss chard; shake to remove excess moisture, but do not pat dry.
2. Cut leaves from stalks; discard or reserve stalks for a later use. Very coarsely chop leaves. Set aside.
3. Place pine nuts in 12-inch skillet; cook over medium heat for 2 to 4 minutes or until
lightly browned, stirring constantly. Remove from skillet; set aside.
4. Add oil to same skillet; heat over medium heat until hot. Add garlic; cook and stir
30 seconds. Add chopped chard; cover and cook 3 to 4 minutes or until chard begins
to wilt.
5. Stir in pine nuts, raisins, salt and pepper. With slotted spoon, place chard mixture
in serving bowl.