1 tbs red wine vinegar
1 tomato, cut into wedges
6 oz snow peas
2 cups sliced mushrooms
2 cups broccoli florets
2 carrots, thinly sliced
2 tbs canola or vegetable oil
1 tbs Mrs Dash original blend

Heat oil and Mrs Dash. Add carrots and broccoli, cook 2 min.
Add mushrooms and peas and cook 2 more min.

Add tomato wedges and vinegar, stir for another min. or until veggies are tender.

Makes 6 servings.

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons water
1 teaspoon lemon juice
1 cup dry bread crumbs
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash crushed red pepper flakes
2 tablespoons canola oil
6 whole wheat hamburger buns, split and toasted
6 slices reduced-fat process American cheese product
Dill pickle slices, fat-free mayonnaise and ketchup, optional

Place the beans, water and lemon juice in a food processor; cover and process until blended.

1 tbs grated lemon zest
1/4 cup grated Parmesan cheese
1/4 tsp crushed red pepper
2 cloves garlic, smashed
3 tbs olive or vegetable oil
1/4 cup flat leaf parsley, chopped
Salt
4 zucchini, sliced
2 slices white or wheat bread, torn into pieces
12 oz wheat spaghetti

HEAT oven to 425°. Cook pasta according to package directions. Drain pasta and return it to pot.
Toss pasta with 1 tbs oil.

In a blender or food processor, pulse bread and garlic until bread forms coarse crumbs and garlic is chopped.

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini.
In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well.
In a large skillet, melt some butter. Fry tabelspoon full of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

10 ozs of frozen chopped spinach, thawed
1 medium onion diced
1 medium carrot, peeled and diced
3 cloves of garlic, finely chopped
1 Tbsp. of olive oil
8 cups water
1 Tblsp. salt
8 ounces dried lentils (about 1 1/4 cups)

Cook and stir onions, carrots and garlic with a little salt and pepper in oil in a 3 quart sauce pan over medium heat
until onions are tender.

Put lentils in pot with the onions and stir slightly toasting them.

Stir in water, salt and bring to boil, reducing heat to a simmer. Cover and cook for 1 hour or until lentils are tender

1 clove garlic, finely minced
1 tablespoon extra virgin olive oil
10 basil leaves
4 large tomatoes, cored and cut into wedges
salt to taste
freshly ground black pepper
Combine the garlic and basil in a small bowl.

Chop the basil leaves and add them to the olive oil mixture. (This can be made in advance and stored in the refrigerator for up to 3 days.)
Place the tomatoes in a large serving bowl, season them with salt and pepper to taste and add the olive oil mixture. Let the tomatoes marinate for several hours before serving or marinate them overnight in the refrigerator.

INGREDIENTS
Vegetable cooking spray
2 cups sliced carrots
1/4 cup sliced green onions and tops
2 cloves garlic, minced
1 teaspoon dried basil leaves
2 cans (15 ounces each) reduced-sodium chicken broth
1-1/2 cups water
1 package (9 ounces) fresh low-fat tomato and cheese tortellini
3 cups torn spinach leaves
2-3 teaspoons lemon juice
1/8 - 1/4 teaspoon ground nutmeg
1/8 teaspoon pepper

DIRECTIONS
Spray bottom of large saucepan with cooking spray; heat over medium heat until hot. Saute carrots, green onions, garlic, and basil until onions are tender, about 5 minutes.