• 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.

• 2 (14 oz.) cans diced tomatoes
• 28 oz. can crushed tomatoes
• 15 oz. can butter beans
• 15 oz. can black beans
• 2 (15 oz.) cans mild chili beans
• 2 (6 oz.) cans tomato paste

• 1 bell pepper, diced
• 1 onion, diced
• 1 Tbsp cumin
• 2 Tbsp chili powder
• 2 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp ground fresh chili paste
• 1 tsp oregano

1. Combine all ingredients in a slow cooker or stock pot.
2. Cook for 6 hours on high or medium-high heat.

Note: If chili is still a liquid consistency, boil on high for a few minutes.

• 1 box breaded, frozen eggplant cutlets (I buy mine at Trader Joe's)
• 1/2 jar spaghetti sauce

• 1 cup frozen or fresh spinach
• 1/2 cup mushrooms, sliced
• mozzarella cheese

1. Preheat oven to 350.
2. Place eggplant on a lightly greased cookie sheet.
3. Spoon sauce on top of eggplant.
4. Top with spinach, mushrooms, and mozzarella cheese.
5. Bake for 30 minutes or until golden brown.

• 1 small bulb garlic
• 5 small red skin potatoes, sliced
• 1/2 onion, sliced

• 1 tsp fresh rosemary, extra for pizza dough
• olive oil
• shredded mozzarella cheese

1. Preheat oven to 350
2. Make garlic according to roasted garlic recipe.
3. In a small pan, toss potatoes, onions and rosemary in a small amount of oil. Make sure all is well coated.
4. Cook potatoes for 30 minutes or until tender.
5. While potatoes are cooking make dough, you can find the recipe here.
6. When dough has risen, and potatoes and garlic are ready, spread pizza dough out evenly on a cookie sheet sprinkled with corn meal.
7. Cover pizza with a light coating of olive oil. If desired, top with extra rosemary.
8. Spread garlic over pizza dough and cover with potatoes and cheese.
9. Bake for 20 minutes or until crust is golden brown.