- olive oil
- coarsely chopped zucchini and/or yellow crookneck squash
- chopped onion
- diced mild green chilies
- chopped fresh cilantro
- chili powder
- premade enchilada sauce
- grated Monterey jack and/or sharp cheddar cheese
- 8-inch warm flour tortillas
(Yield: 10 servings; Serving size: 6 nachos)
- large tomatoes
- large green pepper
- Garlic powder to taste
- Fat free zesty Italian dressing
- round tortilla chips
- salt
- olive oil
- diced onion
- diced red bell pepper
- chili powder
- cumin
- olive oil
- 8” whole wheat tortillas
- Refried beans
- Diced green chilies
- Red enchilada sauce
(Yield: 4-6 servings)
**Also very good with cashews on top. (If you don’t have any snow peas, substitute other green vegetables such as broccoli, zucchini, or asparagus)
- vegetable stock
- soy sauce
- salt
- frozen green peas
**Notes from Tammy Vitale: I add more ricotta or cottage cheese. Can also and more sautéed vegetables such as red pepper, zucchini, corn, etc. Kale or spinach also substitutes well for chard.
- low fat ricotta cheese
- low fat or skim milk
- salt
- black pepper
- fennel seeds
Yield: 9 7-inch individual pizzas
- broccoli florets
- spinach leaves
- fresh basil leaves
- minced garlic
- prepared pizza sauce
- warm water
- honey
- salt
- active dry yeast
- oats
- all-purpose flour
- whole wheat flour
- grated parmesan cheese
- salt
- pepper
- frozen spinach
**You may use leftovers in a variety of ways, including heated back up, in wraps, scrambled eggs, soup/stew, mashed, etc. Use your imagination!
**VARIATION: Cut a combination of any of the following vegetables into large chunks – about 1” X 2”.
• Parsnips, carrots, potatoes, onions, whole green beans, turnips, rutabagas, winter squash, peppers (green or red), whole cloves of garlic, eggplant, asparagus, beets, etc.