Greek Lentil Soup with Mint-Yogurt Sauce

When I got this at our recipe group, I must admit, it sounded weird, and didn't look much better.  But it surprised us all and was an amazingly light and fresh tasting soup.  And the flavor was wonderful!!  This is easily now my favorite soup of all time.

(If you are in a hurry, you can just prepare the Mint-Yogurt Sauce and serve it in some warmed up Progresso Lentil Soup.  It's just as good.)

2 tsp olive oil
1 cup chopped onion
1/2 cup chopped carrot
2 cups vegetable broth
1/4 tsp pepper
1/8 tsp salt
2 (15 oz) cans lentils
Mint-Yogurt Sauce (below)
Fresh mint or cilantro sprigs (optional)
Tortilla Chips (optional)

Heat oil in a dutch oven over medium-high heat.  Add onion and carrot.  Cook 4 minutes or until vegetables are lightly browned, stirring occasionally.  Stir in broth and next 3 ingredients.  Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until carrot is tender.  While soup simmers, prepare Mint-Yogurt Sauce.

Mint-Yogurt Sauce
1/2 cup plain fat-free Greek yogurt
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh cilantro
1 tsp ground cumin
1 tsp grated lemon rind
2 garlic cloves, minced

Combine all ingredients in a small bowl.

Ladle soup into bowls.  Top with Mint-Yogurt Sauce and, if desired, fresh mint or cilantro.  Serve with tortilla chips if desired.

Mediterranean Pizza Wrap

1 whole wheat wrap (10" diameter) (We used tortillas just fine.)
2 Tbsp hummus (store bought or recipe posted under Sauces)
1 plum tomato, seeded and chopped
1/4 cucumber, peeled and chopped
1 Tbsp chopped red onion
1 Tbsp crumbled feta cheese
1 Tbsp tapenade (store bought or recipe posted under Sauces)

Place the wrap on a work surface.  Spread the hummus in a line across the center of the wrap, leaving a 1 1/2" border at each end.  Top the hummus with the tomato, cucumber, onion, cheese, and tapenade.

Fold the right and left sides of the wrap so that they cover the very edges of the filling, then fold the bottom over and roll up burrito-style.

Spicy Zucchini Quesadillas

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 tsp plus 2 Tbsp butter, softened, divided
2 cups shredded zucchini
2 Tbsp taco seasoning
8 flour tortillas (7 inches)
8 oz pepper jack cheese, shredded
Salsa
Sour cream

In a skillet, saute onion and red pepper in 1 tsp butter for 3 mins.  Stir in zucchini and taco seasoning; saute 3-4 mins longer or until vegetables are tender.  Remove from heat.

Spread remaining butter over one side of each tortilla.  Place tortillas butter side down on a griddle.  Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mix over half of each tortilla; fold over.

Cook over low heat for 1-2 mins on each side or until cheese is melted.  Serve with salsa and sour cream.

Cheese-Stuffed Jumbo Shells

Submitted by Nicole Sizemore

12 oz. Jumbo Shells (you can use manicotti pasta instead. It doesn't really matter.)
1-16 oz. ricotta cheese
1-16 oz. cottage cheese (or just use all cottage cheese if you don't like ricotta and vise verse)
1 1/2 cups shredded mozzarella cheese
3/4 Parmesan cheese, grated ( I grate my own)
spinach, how ever much you want.
2 eggs or 6 egg whites
2 TBSP parsley
3/4 tsp oregano
salt and pepper
6-8 cups favorite marinara sauce

1.Bring water to a boil and add pasta. Cook about 10 min. Avoid over cooking. Cool pasta in a single layer on wax paper to keep pasta for sticking together.

2.While pasta is cooling mix together ricotta cheese, cottage cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, eggs or egg whites,spinach, and the dry seasonings. Fill each pasta with 2-3 TBSP of cheese mix.

3.Spread a thin layer of marinara sauce on the bottom of a 9x9 or 13x9 inch pan.(it just maters how much you will eat) Place the shells open side down in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil. Bake at 350 for about 35 min. or until hot and bubbly. Fills about 36 shells.

To freeze you can put it all together then freeze it as is but then when you cook it it will have to cook longer, about a hour, and there will be more moisture in the dish. So you can take the tin foil off for the last 20-30 min. Or you can freeze the filled pasta individually on a cookie sheet with wax paper on it so the pasta wont stick to the pan. Then once when they are frozen put them in a freezer bag and put them back in the freezer. You can also freeze the sauce and cheese. When you want to eat the meal let the manicotti and sauce thaw. Then put it together from number 3 and enjoy.

Try both ways or different ways because you will have a lot of manicotti to experiment with.

Fried Cheese Wontons

Submitted by Heather Sheehan

2- 8 oz. pkgs. softened cream cheese
1/2 c. chopped green onion
1 1/2 tsp. sugar
pinch of salt and pepper to taste
Wonton wraps (look in produce section)
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut.)
Small bowl of water at work station
(crab meat optional.) Fresh or canned drained and dried well.

Combine all ingredients. Place a small spoonful of filling in center of Wonton square. Pull opposite corners of the wrap together. Dip fingers in water and pinch to close. Repeat with remaining corners. Water acts as a glue. Set on a flat surface that has been lightly sprayed with cooking spray to avoid sticking or tearing. Once all have been filled and wrapped, fry at 350 degrees until lightly golden. Be sure that the oil covers the tops of the wontons while frying or the tops will be chewy. Best served with a sweet and sour dipping sauce. (Do not reheat in the microwave. To maintain crispiness, do so in a warm oven uncovered.)

Caramelized Onion Broccoli Quiche

1 unbaked pie crust
3 cups sliced sweet onions
1 tsp sugar
1/2 tsp salt
2 tsp olive oil
2 cups frozen shredded hash brown potatoes, thawed
1 package (10 oz) frozen chopped broccoli, thawed and drained
1 cup (4 oz) crumbled feta cheese
2 eggs
2 egg whites
3/4 cup milk

In a large nonstick skillet, cook the onions, sugar and salt in oil over low heat for 40 minutes or until onions are softened and liquid has evaporated. Turn heat to medium-low; add hash browns. Cook 8-10 minutes longer or until potatoes are golden. Remove from heat and set aside.

Using your favorite pie crust recipe prepare an unbaked pie crust in a 9-in. pie plate. Spoon onion mixture into crust. Top with broccoli and cheese.

In a bowl, whisk together eggs, egg whites, and milk; pour over cheese (pie plate will be full). Bake at 350 degrees for 40 minutes. Cover edges with foil. Bake 10-12 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Yield: 6 servings