15 oz. can pinto beans, drained
15 oz. can kidney beans,drained
1/2 cup lowfat cheddar cheese, shredded
1 tbsp. salsa

Place all ingredients in saucepan; bring to low boil; simmer until cheese melts.

Makes 4 servings.

8 oz. cream cheese, fat free
3 Tbsp sugar substitute (try Splenda®)
4 Graham Crackers
2 cups sliced fresh strawberries

Mix cream cheese and sugar substitute together in bowl. Break graham crackers in half. Spread cream cheese mixture on graham crackers. Top with sliced strawberries. Makes 8 servings.

4 medium potatoes
1 cup fat-free cottage cheese or low fat ricotta cheese
4 tsp. skim milk
2 tbsp. green onion, chopped
1/4 tsp. paprika

Bake potatoes in a 350°F oven until tender. While potatoes are still warm, slice each potato in half lengthwise. Scoop out pulp, leaving about 1/4” thick shells. In a medium mixing bowl blend cheese, milk and onion. Add potato and mix until smooth. Fill potato shell halves with mixture. Arrange on a baking dish and sprinkle with paprika.

Makes 8 servings

Microwave Method: Cover stuffed potatoes with wax paper. Heat on high for 5 minutes, turning 1/4 turn halfway through cooking.

Conventional Oven: Preheat oven to 350°F. Bake stuffed potatoes for 10 to 15 minutes or until thoroughly heated.

8 oz fat free cream cheese
3 green onions chopped
1/2 cup cheddar cheese, 2% milk, shredded
1 cup cubed lean ham

Mix ingredients together. Form into ball. Refrigerate. Serve with crackers or fresh cut vegetables.

Makes 8 servings.

Submitted by Terri R.

3 small cartons grape tomatoes
1 large onion
1 bunch cilantro (use top parts only discard lower stem portion)
2 jalapeno peppers (seeds removed)
4 cloves garlic
1 Tbsp lemon juice
½ Tsp sea salt

Finely chop the cilantro, peppers and garlic in a food processor. Coarsely chop 2 cartons tomatoes and the onion. Thinly slice the last carton of tomatoes. Place all in a plastic or glass bowl (do not use a metal bowl). Add lemon juice and salt and stir gently. Top a slice of toasted bread or Melba toast with 2 tablespoons of bruschetta, broil until heated. The mixture will keep covered in refrigerator for up to 1 week.

2 oranges
8 cups broccoli florets (about 2 large heads)
1 tbsp. margarine
2 tbsp. garlic, minced, fresh
1/4 tsp. salt
1/8 tsp. pepper

Grate 2 tbsp. rind, and squeeze 1/2 cup of juice from oranges; set aside. Steam broccoli, covered, 10 minutes or until crisp-tender. Melt margarine in a small skillet over medium heat. Add garlic, and sauté 1 minute. Add orange rind, juice, salt, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, for 2 minutes. Pour over broccoli, and toss well.

Makes 4 servings

4-5 cups Broccoli florets
1/2 red onion, sliced
1/2 cup low fat cheddar cheese, grated
1/2 lb. bacon, fried and chopped
1 cup Miracle Whip Free
2 Tbsp. vinegar
6 Tbsp. sugar substitute (try Splenda®)

Combine broccoli, onion, cheddar, and bacon. Combine Miracle Whip Free, vinegar, and sugar substitute in a separate bowl. Mix well and pour over salad broccoli mixture. Refrigerate and serve when chilled.

Makes 14 servings.

Submitted by Kelly S.

4 cups chopped fresh broccoli
1/2 cup finely chopped onion
2 tablespoons water
1 1/2 cup egg substitute
1 cup skim milk
1 cup shredded cheddar cheese
1/2 teaspoon ground black pepper

Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.

In a nonstick skillet, combine the broccoli, onion and water. Sauté over medium-high heat until the vegetables are tender, about 5 to 8 minutes. Keep adding water to prevent the vegetables from drying out, but use as little water as possible. Drain and set aside when the broccoli is done.

In a bowl, combine the egg substitute, milk and 3/4 cup cheese. Add in the broccoli mixture and pepper. Stir to mix well.

Transfer the mixture into the prepared baking dish. Set the baking dish into a large pan filled with about 1 inch of water. Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes. Remove from the oven and top with the remaining 1/4 cup shredded cheese. Let stand about 10 minutes before serving.

Makes 6 servings.

Submitted by Nancy B.

1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 can yellow corn, drained and rinsed
1 can white corn, drained and rinsed
4 green onions, chopped
1 each red or orange bell pepper, chopped
1 can black olives, sliced
1 clove garlic, pressed
1 tablespoon lime juice
½ cup salsa
16 oz cream cheese, fat free, softened
¾ cup Miracle Whip®, fat free
4 tablespoons taco seasoning
1 cup shredded Cheddar cheese
1 bag tortilla chips

Mix beans, corn, onion, pepper and olives in a large bowl. Mix together the garlic, lime juice and salsa and add to the bean mixture. Mix well and refrigerate for six hours or more. Mix together cream cheese, Miracle Whip and taco seasoning. Spread over the bottom of a 13 x 9 platter and refrigerate. When ready to serve, spread the bean mixture on top of the cream cheese mixture, top with shredded cheese and serve with tortilla chips.

Makes 16 servings

2 (15 ounce) cans black beans – rinsed and drained
1 (2 1/4 ounce) can sliced ripe black olives – drained
1 1/2 cups chopped seeded tomatoes (about 2 medium)
1/3 cup shredded cheddar cheese
1/4 cup chopped green onions (2 to 3 medium)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon pepper
4 cups chopped salad greens (about 6 ounces)

Mix beans, olives, tomatoes, cheese, green onions and cilantro. Mix lime juice, cumin and pepper; toss with bean mixture. Serve on chopped salad greens.

Makes 4 servings.