Baked Winter Squash

1/2 cup finely chopped onion
1 tablespoon margarine
3 cups winter squash, cooked and mashed or 2 (12 ounce) packages frozen squash, thawed
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon pepper

  1. Preheat the oven to 400°F
  2. Sauté the onions in the margarine until tender.
  3. Combine all the ingredients. Place in a 1-quart casserole.
  4. Bake uncovered for 35 to 45 minutes.


1/2 cup frozen corn (or drained canned corn)
1 cup diced green chile (roasted and peeled, fresh or frozen)
2 medium zucchini, sliced
1/2 cup chopped onion
1 small clove garlic, minced (or 1/4 teaspoon garlic powder)
1/4 teaspoon salt
1/4 teaspoon pepper

  1. Combine all the ingredients in a large frying pan or medium saucepan. Cook over medium heat until tender.

Flour Tortillas

2 cups whole wheat flour
2 cups white flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons vegetable oil
1/3 cup dry powdered milk
1 cup warm tap water (additional water may be necessary)

  1. Combine the flours, baking powder and salt.
  2. Cut in the oil until the mixture resembles coarse crumbs
  3. Mix the powdered milk with the warm water. Add the liquid gradually to the dry mixture.
  4. Knead the dough 10 to 15 times. Do not knead for longer than 1 minute.
  5. Let the dough rest for 30 minutes.
  6. Put flour on your hands and make 20 round balls. With a rolling pin, roll out each ball from the center into a flat circle.
  7. Heat a griddle on the stove until quite hot. Cook each tortilla until it is brown on one side. Flip, and then cook until it is brown on the other side.


1 1/2 teaspoons olive oil
1/2 cup chopped onion
1 (10 ounce) package frozen spinach
1 teaspoon crushed chile piquin

  1. Heat the oil in a medium frying pan.
  2. Sauté the onion in the oil.
  3. Add the spinach and chile. Cook over medium heat for about 8 minutes.

Red and Green Cabbage Slaw

2 1/2 cups thinly sliced red cabbage
2 1/2 cups thinly sliced green cabbage
1/2 cup chopped yellow or red bell pepper
1/2 cup shredded carrot
1/3 cup chopped red onion
8 ounces reduced-fat Cheddar cheese, cut into 1/4-inch cubes
1 tablespoon red wine vinegar
1 1/2 cups fat-free mayonnaise or 1/2 cup regular mayonnaise
2 teaspoons sugar substitute (such as granulated Splenda)
1/4 teaspoon celery seed

  1. Combine the vegetables and cheese in a large bowl.
  2. Mix the mayonnaise, vinegar, sugar substitute and celery seed in a separate bowl.
  3. Pour the mayonnaise mixture over the vegetables and stir.

Summer Squash Slaw

2 yellow summer squash
2 zucchini
1 sweet red pepper
1/3 cup diced onion
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon celery seed (powdered or whole)
1/4 teaspoon pepper

  1. Thinly slice or julienne the summer squash, zucchini and red pepper.
  2. Combine all the ingredients and stir.
  3. Cover and refrigerate before serving to allow flavors to blend.