• 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.

• 3 chicken breasts, cooked and shredded
• 8 oz. can of green chiles, chopped and peeled
• ~1 oz. of canned jalapenos, chopped and peeled
• 1/2 stick butter
• 2 cups onion, chopped
• 1 clove garlic, peeled and minced
• 1/2 tsp oregano
• 2 bay leaves

• 4 cups of water
• 5 chicken bullion cubes
• 3 small red potatoes with skins, diced
• 1/3 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup whipping cream (not Cool Whip!)
• 2 cups shredded sharp cheddar cheese
• instant mashed potatoes
• Tostitos Scoops

1. Melt butter in pot. Add onions, garlic, oregano, and bay leaves.
2. Cover and simmer for 15 minutes.
3. Add water, bullion cubes, potatoes, salt, cumin, pepper, chiles and jalapenos. Bring to a boil, then cover and simmer for about 25 minutes.
4. Stir in cream, chicken, 1 cup of the cheese, and enough instant mashed potatoes for desired thickness.
5. Ladle soup into bowls, sprinkle with remaining cheese, and serve with Tostitos.

• 3 mashed bananas (ripe)
• 1/3 cup apple sauce
• 2 cups uncooked quick-cooking oats
• 1/4 cup skim milk
• 1 tbsp Splenda, sugar or other sweetener.

• 1/2 cup raisins (or any other dried fruit you want to add)
• 1 tsp vanilla
• 1 tsp cinnamon and

1. Preheat oven to 350 degrees.
2. Mix all ingredients in a bowl really well.
3. Let this mixture stand for at least 5 minutes to let the oats become good and hydrated.
4. Heap the dough by teaspoonfuls onto a greased cookie sheet.
5. Bake for 15-20 minutes and let cool.

Variations: If you add some chopped nuts, you have a grab and go breakfast that includes protein as well as fruits and grains. Dried cranberries are also a great addition if you don't care for raisins, which some people don't. Cardamom fans may want to substitute that spice for the cinnamon.

• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 cup chicken broth
• 2 cups milk
• 1 can (15 oz) black beans, rinsed and drained
• 2 cans (10 oz) diced tomatoes and jalapenos

• 2 cups frozen corn
• 1 medium onion, chopped
• 1 large bell pepper, diced
• 1 can (10 oz) Enchilada sauce
• 2 whole chicken breasts, cut into bite size pieces

1. Melt butter in a saucepan over medium-low heat.
2. Stir in flour; keep stirring until smooth and bubbly.
3. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth.
4. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
5. In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth, set aside.
6. In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
7. Layer chicken on top.
8. Pour the sauce mixture over the top.
9. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

**optional for garnish: shredded cheese, avocado, sour cream, or tortilla chips**