Whole Wheat Veggie Calzones

From http://tammysrecipes.com/cheesy_whole_wheat_vegetable_calzones
While trying to find a meatless recipe for dinner guests who gave up meat for lent, I found this at one of my favorite recipe blogs.  It quickly became one of my favorites.  With the rest of the family's approval, I make it anytime cream cheese is on sale.

INGREDIENTS:

Calzone Dough Ingredients:
1 cup warm water
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
2 3/4 to 3 cups whole wheat flour
1 tablespoon dry yeast

Filling Ingredients:
4 ounces cream cheese, softened
2 teaspoons minced onion
1/3 cup pizza sauce
1/4 cup Italian salad dressing
1 large head of broccoli or frozen broccoli
2 large carrots, finely shredded
1 small green pepper, chopped (or frozen equivalent)
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces (2 cups) shredded sharp cheddar cheese

DIRECTIONS:

• Prepare calzone dough by putting ingredients (in order listed) into KitchenAid, using about 2 cups of the flour. Stir to combine; continue adding flour and knead mixture to make a smooth, elastic dough. Knead 5 minutes. Let dough rest while you prepare the filling.
• Begin preparing the filling by chopping the broccoli into florets. Place broccoli into a sauce pan with minimal water. Cover and bring to a boil. Cook 2-3 minutes, until broccoli is just starting to get tender and change color. Drain well.
•  In a large bowl, mix filling ingredients in order listed.
• Divide dough into 6 equal pieces. Pat or roll each piece into a 7-inch circle on a lightly floured surface.
• Top half of each circle with about 3/4 cup of the filling mixture, spreading to within one inch of the edge. Fold dough over filling and crimp edges to seal, leaving a half-circle.
• Place calzones on greased cookie sheets or baking stone. Bake at 375 degrees until bread is cooked and filling is hot, about 25-30 minutes. Cover loosely with foil part way through baking if calzones start to brown too quickly.

Spicy Veggie Quesadillas

From Favorite Brand Name Fresh Foods

INGREDIENTS:
1 small zucchini, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 clove garlic, minced
1/2 tsp chili powder
1/2 tsp ground cumin
8 6-inch flour tortillas
1 cup shredded cheddar cheese
1/4 cup chopped cilantro

DIRECTIONS
Spray a non-stick skillet with cooking spray.  Heat over medium heat.  Add veggies and spices and cook until veggies are crisp-tender.  About 4 minutes.
Spoon vegetable mixture evenly over one tortilla. Sprinkle evenly with cheese and cilantro.  Place another tortilla on top and heat on skillet sprayed with vegetable spray. 
Cut before serving.

Green Chili Enchiladas

From Once-A-Month Cooking Cookbook

INGREDIENTS
1 lb ground beef
1 1/2 cups finely chopped onion
1 Tbsp chili powder
1 tsp cumin
salt and pepper to taste
2 cups grated Monterey Jack cheese
8 - 12 tortillas
1 10.5oz can condensed cream of chicken soup
1/2 cup milk
1 1/2 cups sour cream
1 4oz can diced chilies

DIRECTIONS
Cook the ground beef with onions until browned. Drain grease and return to pan. Combine with chili powder, cumin, salt and pepper and 1 cup cheese. Spoon enough meat mixture on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2 inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, milk, and green chilies to make a sauce; pour over tortillas.
Bake uncovered in a 375 degree oven for 20-25 minutes. In the last 10 minutes sprinkle the remaining cheese on top.

We usually make only half of the tortillas and freeze half of the sauce.

Beef and Noodles

INGREDIENTS

1 lb ground beef
1/2 cup chopped onion
2 cloves garlic
2 cups beef broth
2 cups water
2 tsp vinegar
1/2 tsp basil
1/4 tsp pepper
8 oz frozen noodles
1/4 cup beef broth
3 Tbsp flour
2 Tbsp parsley

DIRECTIONS
Brown ground beef with onion and garlic.  Drain and return to pan.  Stir in beef broth, water, vinegar, basil and pepper.  Bring to a boil reduce heat and simmer for 5 minutes.  Add noodles and bring to a boil.  Cook uncovered for 25-20 minutes or until noodles are done.  Reduce heat and simmer for however long you want.
Mix 1/4 cup beef broth and flour.  Add to pan, stir and heat until thickened.  Add more flour to thicken as desired.  Keep simmering until you're ready to eat.

Oatmeal Cookies

INGREDIENTS

1 cup margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla flavoring
1 cup all purpose flour
1 tsp baking soda
3/4 whole-wheat flour
3 heaping cups old fashioned oats

DIRECTIONS
Pre-heat oven to 325 degrees.
Mix margarine and sugars until blended.  Add eggs and vanilla. Stir.  Add flours, baking soda and oats. Stir.
Scoop onto cookie sheet or baking stone and bake until edges are brown.  Center may not look done... but that makes for a good semi-gooey cookie!

Apple Oatmeal Muffins

INGREDIENTS
1 egg
1 apple, chopped
3/4 cup milk
1/4 cup oil
3/4 cup flax seed meal
1 cup flour
1 cup old fashioned oats
1/3 cup sugar
1 Tbsp baking powder
1 tsp nutmeg
2 tsp cinnamon

DIRECTIONS
Crack egg into mixing bowl and beat slightly.  Add remaining ingredients.  Stir until just moistened. 
Scoop into greased muffin tins.  Bake at 400 degrees for 12-15 minutes.

Makeover Baked Potato Soup

Makeover Baked Potato Soup

Ingredients:
3 medium potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup plus 3 tablespoons all-purpose flour, divided
6 cups reduced-sodium chicken broth
1/4 cup minced fresh parsley
2 garlic cloves, minced
1-1/2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 to 1-1/2 teaspoons hot pepper sauce
2 cups milk
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped green onions (white portion only)
Additional parsley, cheese, green onions and crumbled cooked bacon, for garnish

Directions

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
3. In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened.
4. In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired. Yield: 8 servings (2 quarts).