Feel free to substitute other vegetables like bell pepper strips for the zucchini and yellow crooked neck squash.   Read More »

A great way to pacify hard-core meat eaters with a small 3 oz. serving of steak.   Read More »

Here's a tasty change from the traditional spaghetti dinner.   Read More »

This lasagna has lots of veggies, low-fat cheese, and unboiled noodles (to save time). Double the recipe and freeze one pan for another time (freeze after baking). The sauce is so tasty, make extra. Freeze it for a quick meal for topping a baked potato or pasta.   Read More »

You and your guests will never believe that this cream sauce is practically fat-free. Do you want chicken, shrimp, or vegetables only? Can use the shrimp or chicken options when entertaining and vegetables only for every day.   Read More »

Here's a delicious summer dish that uses up your extra zucchini and tomatoes. Pizzucchini gets its name from smelling like pizza while baking. Serve this with corn on the cob and cantaloupe. Popular summer feast!   Read More »

An especially excellent dish to make in the fall, or anytime eggplant and zucchini are readily available. This makes a large batch and the flavor improves each day with reheating.   Read More »

A nice variety to traditional pizza. Enjoy!   Read More »

Simple and delicious dip for vegetables. It is also the traditional Greek sauce used in pita sandwiches. Try using this instead of butter or mayonnaise in a sandwich.   Read More »

This can be made with turkey, but always with lots of vegetables. The vegetables replace the meat beautifully. Use any leftover sauce to top baked potatoes later in the week. Delegate someone to make salad and garlic toast.   Read More »