Mixed 3 Bean Salad
1 can green beans
1 can chick peas
1 can yellow beans
1 medium onion diced (I prefer red but to each his own)
1 diced green pepper

Sauce:
2/3c vinegar
1/3c oil
1tbsp sugar
salt & pepper to taste

Drain and rinse canned veg in warm water. Combine canned veg, onion and green pepper. Pour mixed sauce mixture over top. Stir well and refridgerate overnight for best flavour. Re-toss and serve.

Easy Spinach Salad for One

3 or 4 cups of spinach, shredded
1/2 tomato-chopped
1 hard boiled egg- chopped
2 or 3 tbs. Catalina dressing

Toss and enjoy!

so easy and so good!!!

Bow Ties with Sausage & Peppers

8 ounces of packaged dried large bow tie pasta
12 ounces of spicy Italian sausage links
2 medium red sweet peppers, cut into 3/4 inch pieces
1/2 cup of vegetable broth or beef broth
1/4 teaspoon of coarsely ground black pepper
1/4 cup of snipped Italian parsley

Cook the pasta according to package directions. Drain, keep warm. Meanwhile cut the sausage into 1 inch pieces. In a large skillet cook the sausage and sweet peppers over medium high heat until the sausage is brown.
Drain the fat. Stir the vegetable or beef broth and black pepper into the sausage mixture. Bring to boiling, reduce the heat. Simmer, uncovered for 5 minutes. remove from heat. Pour the sausage mixture over the pasta, add parsley. Toss gently to coat. Makes 4 servings

VERY EASY!!!!

Beefy Mexican Lasagna

1 1/2 pounds ground beef sirloin (95% lean)
9 corn tortillas
2 (10-ounce) cans mild enchilada sauce
1 (15-ounce) can black beans, rinsed, drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded Mexican cheese blend
Crunchy Tortilla Strips (optional) (recipe follows)
1/2 cup chopped tomato
2 tablespoons chopped fresh cilantro
Heat oven to 350°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
Makes 6 to 8 servings.

Nutrition information per serving (1/6 of recipe): 466 calories; 35 g protein; 46 g carbohydrate; 17 g fat; 837 mg sodium; 73 mg cholesterol; 102.5 mcg folic acid; 6 g fiber; 6.3 mg niacin; .4 mg vitamin B6; 1.7 mcg vitamin B12; 5.7 mg iron; 5.7 mg zinc.

Nutrition information per serving (1/8 of recipe): 349 calories; 27 g protein; 34 g carbohydrate; 13 g fat; 628 mg sodium; 55 mg cholesterol; 76.9 mcg folic acid; 4 g fiber; 4.7 mg niacin; .3 mg vitamin B6; 1.3 mcg vitamin B12; 4.3 mg iron; 4.3 mg zinc.

Anniversary Chicken

Ingredients:
6 chicken breasts
1/2 cup teriyaki sauce
1/2 cup ranch style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) jar real bacon bits
chopped fresh parsley



Directions:
1 In a large skillet, heat oil over medium high. Add chicken breasts and saute 4 to 5 minutes each side until lightly browned.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing . Sprinkle with cheese, green onions and bacon bits to top.
4 Bake for 25 to 35 minutes, or until chicken is cooked through and juices run clear. Garnish with parsley and serve.

MMmmm