• 4 medium red skinned potatoes
• 1 tsp olive oil
• 2 Tbsp onion, chopped
• 1/2 zuchinni, diced

• 2 mushrooms, diced
• 3 eggs
• 2 Tbsp milk
• salt and pepper
• shredded cheddar cheese

1. Preheat oven to 450.
2. Pierce potato with fork and place in microwave. Cook for about 10 minutes or until tender.
3. When cook enough to handle, scoop out the inside of the potatoes. Discard insides or save for mashed potatoes.
4. In a medium fry pan add oil and then vegetables. Cook until tender, about 5 minutes.
5. Stir together eggs, milk, salt and pepper and add to frying pan. Cook until eggs are fluffy.
6. Place potato skins on a greased cookie sheet and spray skins with cooking spray.
7. Spoon egg mixture into potato skins and top with cheese.
8. Bake for 5-10 minutes or until cheese is melted.

• 1 cup of your favorite fruit
• 1 cup whipped topping

• 1 8 oz container vanilla yogurt

1. Cut fruit into small pieces.
2. Thaw whipped topping slightly.
3. Stir together yogurt and whipped topping.
4. Layer together fruit and topping.

• 1 cup water
• 1/2 cup sugar
• 1/4 cup lime juice

• 1/4 chopped mint leaves
• 1 medium ripe avocado, well mashed

1. Bring water to a boil then turn off heat
2. Dissolve sugar and add chopped mint leaves
3. Cool completely and strain out mint leaves
4. In a separate bowl mix avocado and lime juice
5. Combine avocado and water mixtures
6. Add to ice pop molds and freeze.

**Makes six small ice pops**

• 3 1/2 lbs potatoes, peeled and cut into 3/4 inch pieces
• 1 small sweet red pepper, seeded and chopped
• 1 (10 oz.) pkg frozen chopped broccoli
• 4 cups chicken broth
• 1/3 cup half-and-half
• 1/3 cup reduced-fat sour cream, plus additional for garnish

• 1 Tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 4 scallions, trimmed and thinly sliced
• 4 slices bacon, cooked and crumbled
• shredded cheddar cheese for garnish

1. Combine potatoes, red pepper and broccoli in a slow cooker
2. Pour broth over the top
3. Cover and cook 3 hours on high, or 6 hours on low (or until potatoes are tender)
4. In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt, and pepper
5. Remove slow cooker cover and mash potatoes slightly.
6. Stir in half-and-half mixture and scallions
7. Spoon soup into bowls and garnish with bacon, shredded cheese, and sour cream