Brunch Lasagna

Ingredients:
6 lasagna noodles
8 eggs, beaten
½ cup milk
Butter-flavored cooking spray
2 jars (16 ounces each) Alfredo sauce
3 cups, diced fully cooked ham
½ cup chopped green pepper
¼ cup chopped green onions
1 cup (4 ounces) shredded cheddar cheese
¼ cup grated Parmesan cheese

Directions:

• Cook noodles according to package directions.  Meanwhile, in a large bowl, beat eggs and milk.  In large nonstick skillet coated with cooking spray, cook eggs over medium-low heat until set but still moist.  Remove from heat.
• Spread ½ cup Alfredo in greased ten inch square baking dish or thirteen by nine baking dish.  Layer with three noodles, ham, green pepper, onions.
• Top with half of the remaining Alfredo and remaining noodles.  Layer with scrambled eggs, cheddar cheese, and remaining Alfredo sauce.  Sprinkle with Parmesan cheese.
• Bake, uncovered, at 375° for forty-five to fifty minutes or until bubbly.  Let stand for ten minutes before cutting.

Makes 9 servings.

Baked Spinach Supreme

Ingredients:
1 cup reduced-fat biscuit/baking mix
2 egg whites
1 egg
¼ cup fat-free milk
¼ cup finely chopped onion
For Filling:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 ½ cup fat free cottage cheese
¾ cup shredded Monterey Jack cheese
½ cup grated Parmesan cheese
2 egg whites
1 egg
1 teaspoon dried minced onion

Directions:

• In a small bowl, combine biscuit mix, egg whites, egg, milk, and onion.  Spread into a greased eleven by seven baking dish.
• In another bowl, combine filling ingredients.  Gently spoon over biscuit mixture.
• Bake, uncovered, at 350° for twenty-eight to thirty-two minutes or until golden brown and a knife inserted near the center comes out clean.

Makes 6 servings.

Italian Stew

Ingredients:
1 pound ground beef
½ pound bulk mild Italian sausage
1 cup chopped onion
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
2 cups cut fresh green beans
1 can (14½ ounce) Italian stewed tomatoes
1 cup vegetable broth
1 can (6 ounces) tomato paste
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
1 bunch escarole, trimmed and torn
½ cup shredded Parmesan cheese

Directions:

• In a large skillet or Dutch oven, cook the beef, sausage, and onion over medium heat until beef is no longer pink; drain.  Add cannellini, green beans, tomato, broth, tomato paste, oregano, salt, and pepper.
• Bring to boil.  Reduce heat; cover and simmer for fifteen minutes.  Add escarole; cover and simmer about five minutes longer until escarole is wilted.  Sprinkle with Parmesan cheese.

Makes 6 servings.