RIP Joe Paterno | Tornoe Ink - Rob Tornoe

* Exported from MasterCook *


                        Cheese Enchilada Casserole

Serving Size : 4    
Categories: Main Meal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4            ounces  Reduced fat cheddar cheese -- extra sharp cheese
  1            cup  tomato -- chopped
  1            cup  cottage cheese, 2% fat
 1/3          cup  onion -- sliced
  2            teaspoons  garlic -- minced
  9            small  corn tortillas
  1            cup  taco sauce
 1/4          cup  monterey jack cheese -- shredded

Combine first ingredients in a medium bowl.

Arrange 3 tortillas in bottom of a 11x7 baking dish that has been sprayed with cooking oil (Pam).*

Spread half of cheese mixture over tortillas.

Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.

Pour taco sauce over tortillas; sprinkle with Monterey Jack Cheese.

Bake @ 375 degrees fro 20 mintues or until cheese is melted.

Yield:
  "4 "
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 290 Calories; 8g Fat (24.0% calories from fat); 21g Protein; 37g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 792mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Serving Ideas : Side Salad

*Note:
 I used an 8x8 pan and cut the tortillas in half and placed them around the baking dish.

       
* Exported from MasterCook *

                            Italian Bean Soup

Recipe By: Taste of Home
Serving Size: 8  
Categories: Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              medium  onion -- sliced
  1              small  potato -- peeled and chopped finely
  1              large  celery rib -- chopped
  3              large  cloves garlic -- minced
  2              tablespoons  olive oil
  43            ounces  low sodium chicken broth*
  15            ounces  cannellini beans -- rinsed and drained
14 1/2        ounces  stewed tomatoes -- low sodium and undrained
 1/4            cup  parsley -- minced
 1/4            cup  orzo
  1              cup  spinach leaf -- fresh
 1/4            cup  Romano cheese -- grated

1. In a Dutch oven, saute the oven, potato, celery and garlic in oil until tender.

2. Stir in the broth, beans, tomatoes, parsley, and pesto.

3. Bring to a boil.

4. Stir in pasta.

5. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

6. Add spinach and cook just until wilted.

7. Sprinkle each serving with cheese.

Source:
  "Taste of Home  February/March 2011"
Copyright:
  "2011"
Yield:
  "8 servings"
                                    - - - - - - - - - - - - - - - - - - -

NOTES:

1 cup is equal to 7 WW Power Points

I use no sodium chicken broth and no salt diced tomatoes to keep the sodium level low.

Original Recipe called for 1 Tbsp of Pesto (prepared) not a fan so I omitted.

                      

• In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. 
• Beat in eggs and extract. 
• Gradually add flour just until moistened.
• Spread into a greased 13 x 9 inch baking dish.
• Sprinkle with remaining sugar; top with almonds.
• Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack. 
• Cut into squares.Store in the refrigerator.