SCRAMBLED EGG AND ZUCCHINI PIE

SCRAMBLED EGG AND ZUCCHINI PIE
Skillet Meals -- PHILcookbooks.com

2t butter
1 small zucchini, chopped (about 1/4 C)
2 eggs
2T grated Parmesan or Cheddar cheese
1/4t salt

1.  Preheat oven to 350 degrees. Melt butter on stove top in small 8" nonstick oven proof skillet.  Add zucchini.  Cook and stir over medium-high heat 2-3 minutes or until crisp-tender.
2.  Meanwhile, scramble eggs in small bowl. Add cheese and salt and combine. 
3.  Turn heat to low and add egg mixture to skillet with zucchini.  Stir gently, then cook, undisturbed, 4-5 minutes or until eggs begin to set around the edges. 
4.  Transfer the skillet to oven and bake 5 minutes or until eggs are set.  Cut into wedges to serve.

Makes 4-6 servings.

BLACK BEAN SPINACH ENCHILADAS

BLACK BEAN SPINACH ENCHILADAS
thegardengrazer.com

SAUCE:
3C vegetable broth
1/4 C tomato paste
1/4 C flour
2T olive oil
2t cumin
1/4 t garlic powder
1/4 t onion powder
1/4 t chili powder
Salt and pepper to taste

ENCHILADAS:
15 oz can black beans, rinsed & drained
1 1/2 C corn
6 oz baby spinach
6 green onions, thinly sliced
1/3 C cilantro, chopped
2t cumin
3C shredded cheese
8 WW flour tortillas

Make the sauce; in a saucepan, heat olive oil over medium heat.  Add tomato paste, flour, 2t cumin, garlic powder, onion powder, and chili powder.  Cook 1 minute, whisking.  Whisk in broth, bring to a boil.  Reduce to simmer and cook until slightly thickened about 8 minutes. Salt/pepper to taste and set aside.
IN a skillet, quick saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.  In a large bowl, combine beans, 2C cheese, spinach, corn, green onions, 2t cumin, and cilantro.  Preheat oven to 375 degrees.
Lightly spray a 9x13" baking dish and pour a small amount of the sauce coat the bottom.   Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.  Pour remaining sauce over the enchiladas, coating evenly.  Sprinkle 1 C cheese on top.  Bake about 20 minutes, and garnish with cilantro and/or green onions, optional.

SEVEN-LAYER PIZZA DIP

SEVEN-LAYER PIZZA DIP

1 (8 oz) package cream cheese, room temperature
2T finely grated Parmesan Cheese
2t dried oregano
Salt
1C marinara sauce
1 green bell pepper -- stemmed, seeded, & chopped
1C chopped pepperoni slices
1C thinly sliced fresh basil
1 1/2 C shredded mozzarella cheese
1C sliced black olives, drained
Breadsticks for dipping

In a large bowl, mix the cream cheese, Parmesan, oregano, and 1/2 t salt until well combined.  Transfer mixture to an 8" round dish and spread into an even layer.  Spread with the marinara sauce, leaving a 1/2" border around the edges.  Sprinkle with the bell pepper, pepperoni, basil, mozzarella and olives.  Refrigerate for at least 1 hour.  Serve with breadsticks for dipping.

BLACK BEAN PIE

BLACK BEAN PIE

1/2 t chili powder
3T T oil
1C chopped onion
1 can black beans, rinsed and drained
1/2 C salsa
3 flour tortillas
grated colby, jack or cheddar cheese
1 pkg ready-made pie crusts

Spread 1/3 of mixture over tortilla.  Top with layer of shredded cheese.
Repeat layers.  Cover top layer with cheese mixture and remaining pie crust.
Cut slits in crust to vent.
Bake 40-50 minutes in 350 degree oven.
Let stand five minutes before serving.

BAKED ZITI

BAKED ZITI

1 lb dry ziti pasta
1 onion, diced
1 lb lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 C sour cream
6 oz mozzarella cheese, shredded
2T grated Parmesan cheese

Bring a large pot of water to a boil.  Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat.  Add spaghetti sauce, adn simmer 15 minutes.
Preheat oven to 350 degrees.  Butter a 9x13" baking dish.  Layer as follows:  1/2 of ziti, provolone cheese, sour cream, 1/2 sauce mixture, remainig ziti, mazzarella cheese adn remaining sauce mixture.  Top with grated Paremsan cheese.
Bake for 30 minutes in the pre-heated oven, or until cheeses are melted.

SANTA FE CHICKEN WRAPS

SANTA FE CHICKEN WRAPS

1 large red bell pepper, chopped
1 medium onion, chopped
1 pkg taco seasoning
1 (15 oz) can beans, rinsed & drained OR 2C cooked beans
1 (14.5) oz can tomatoes, drained but reserve the liquid
1 1/2 C jack cheese, shredded
2C chicken, cooked and diced
6 (10") flour tortillas
1 1/2 C cooked rice
2T olive oil

Saute pepper and onion with taco seasoning;  add beans, tomatoes, chicken and rice.
Warm through. Divide chicken mixture amongst the tortillas, add cheese, then roll up and cut diagonally.

CROCK POT POTATOES, BACON AND CHEESE

CROCK POT POTATOES, BACON AND CHEESE

3 large potatoes
1/4 lb bacon, chopped into small pieces
1 C onion, diced
2-3 cloves garlic, sliced
Salt and pepper
3T butter
2C cheese, grated
1-2 T green onion, sliced

Line a 6 quart crock-pot with a liner.   Slice potatoes in half horizontally and then vertically.  Sliced quartered potatoes into approximately 1/4" slices.  Line the bottom of the lined crock pot with a layer of potatoes, onions and garlic.  Sprinkle salt and pepper on the layer of potatoes, onions and garlic.  Add remaining sliced potatoes, onions and garlic and season again with salt and pepper.  
Add chopped bacon -- you do not need to cook the bacon before adding to the crock pot.
Add 1 cup of cheese and dot with 3 T of butter.  Cook potatoes on high for 4-5 hours or on low for 8-10 hours.  When teh cooking time is done, top wiht remaining 1 cup fo cheese and sliced green onions.