Cauliflower or Broccoli Soup

Serves: 6-8

8 cups water
1 large head cauliflower or broccoli cut up in small pieces (fresh or frozen)
4 cups milk (can use a good tasting reconsituted powdered milk)
2 cups grated cheddar cheese
1 tablespoon chicken bouillon
1 teaspoon seasoned salt
2 tablespoons chopped parsley
1/4 cup chopped onions
1/4 cup chopped celery
1/2 cup butter melted
1 cup flour

(Creamy milk based soups can scorch easily so use low heat and stir frequently once the milk has been added)
Bring to boil for 10 minutes or until fork tender; water, cauliflower, parsley, celery, onions and seasonings. In saucepan melt butter and stir in the flour until thickened to make a roux. Slowly stir the roux into soup until it starts to bubble and thicken. Add milk. Heat to almost boiling, stirring constantly. (do not boil after milk has been added) Add cheese. Stir often on LOW heat until cheese is melted and blended.

**that is too much flour for the roux. it went clumpy in the soup.

Easy Black Bean Lasagna

1) 15oz can black beans (drained and rinsed)
1) 28oz can crushed tomatoes, undrained
3/4 c chopped onions
1/2 c chopped green bell pepper
1/2 c chunky salsa
1 t chili powder
1/2 t cumin
1 c light ricotta cheese (can also substitute cottage cheese)
1/8 t garlic powder
1 egg
10 uncooked lasagna noodles
6oz (1 1/2 c) shredded cheddar or mozzarella cheese

Heat oven to 350. Grease 13x9 baking dish. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.

In small bowl combine ricotta cheese, garlic powder and egg; blend well.

Spread 1 cup of the tomato mixture over bottom of baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Cover tightly with spray coated foil.

Bake at 350 for 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.

No Boil Baked Ziti

1 jar spaghetti sauce
1 container (15 oz.) ricotta
2 cups mozzarella
1/4 grated parm
8 oz. uncooked ziti pasta
1 1/2 cups water

400 degrees

Combine all ingredients (only 1/2 the cheese) in a 13x9 baking dish cover tightly with foil- bake for 55 minutes.

Remove foil & sprinkle with other 1/2 mozz. Bake uncovered for 5 min. let stand for 10 minutes.