Penne Pasta with Sun Dried Tomato Cream Sauce

2 cups penne pasta

2/3 cup sun-dried tomatoes packed in oil, divided

1 12-oz. can evaporated milk

2 cups shredded Italian-Style four-cheese blend

1 tsp. basil

1/4 tsp. garlic powder

1/4 tsp. pepper

Prepare pasta according to package directions, drain, set aside.

Combine evaporated milk, cheese, basil, garlic and pepper in a medium saucepan. Cook over medium heat, stirring occasionally until cheese is melted. Pour 1/3 cup tomatoes in high-powered blender with cheese sauce. Combine until smooth.

Toss sauce with pasta and rest of tomatoes.

Pear & Spinach Salad with Blueberry Vinaigrette

7 cups spinach

3 medium pears, finely chopped

1 cup walnuts, chopped

1 cup craisins

3 oz. feta cheese or goat cheese

2/3 cup olive oil

1/3 cup balsamic vinegar

1 cup frozen blueberries

In a large bowl, combine spinach, pears, nuts, craisins and cheese.

In a high-powered blender, add olive oil, vinegar and blueberries. Blend until pureed.

Olive Garden Salad

Dressing:

1 packet Italian Dressing

1/2 tsp. Italian Seasoning

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. sugar

1/4 tsp. garlic powder

1/2 Tbsp. mayonnaise (not Miracle Whip)

1/4 cup olive oil

2 Tbsp. white vinegar

1 1/2 Tbsp. water

Prepare Italian dressing packet as directed on package; add remaining ingredients. Toss with salad ingredients: Romaine lettuce, whole black olives, shredded carrots, sliced red onions, pepperoncini's

Stuffed Zucchini Cups

1 large zucchini

1 lb. ground beef

2 Tbsp. minced garlic

1-2 tsp. Italian seasoning

2 cups spaghetti sauce

2 cups mozzarella, divided

Preheat oven to 350.

Brown ground beef with seasonings; drain. Add spaghetti sauce and simmer until thickened about 10 minutes.

Cut zucchini into 2 inch thick slices, discarding ends. Using a sharp spoon, hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh (optionally, add zucchini centers to ground beef mixture).

Spray baking sheet and stand zucchini cups open end up. Stir half of cheese into meat mixture, then spoon in to cups.

Bake for 2p minutes, top with remaining cheese and bake another 10 - 15 minutes or until golden brown.

Chickpea Burgers

1 15-oz. can chickpeas, drained & rinsed

4 scallions, trimmed

2 slices white sandwich bread

1/3 cup peanuts or almonds, unsalted

1/2 tsp. cumin

1 Tbsp. ginger, chopped

Salt

Pepper

Olive oil

Burger toppings (mustard, mayo, buns, lettuce, etc.)

Heat grill to high.

In a food processor, combine chickpeas, scallions, bread, peanuts, cumin and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.

Form 4 3/4-inch-thick patties. Brush each side with oil; grill until charred, 3 to 5 minutes per side. Serve burgers on buns with toppings.

Coleslaw

1 head cabbage, finely shredded

4-6 carrots, finely shredded

Mayonaise (1/2 - 1 cup), not Miracle Whip!

White vinegar (1/4 - 1/2 cup)

Sugar (3 Tbsp. - 1/4 cup)

Salt (1 -2 tsp.)

Celery seed spice (1 - 2 tsp.)

Pepper (1/2 - 1 tsp.)

Combine all ingredients (made to taste) in a mixing bowl.

Ranch Dressing

1 cup buttermilk*

1 cup sour cream

1 Tbsp. parsley

1 Tbsp. chives

1 tsp. salt

1 tsp. pepper

1 tsp. onion powder

1 tsp. garlic powder

Blend briefly in a high-powered blender until just mixed. Refrigerate for several hours to meld flavors.

*To make your own buttermilk, add 1 Tsp. white vinegar and enough milk to make one cup. Let sit for 5 minutes.

Spinach-Strawberry Salad

2 washed bags of spinach, torn into pieces

4 cups sliced strawberries

1/2 cup pecans

3/4 red onion, finely sliced (optional)

Toss salad ingredients with dressing:

1/2 cup olive oil

1/2 cup white or red wine vinegar

1/4 cup raw honey

1/4 tsp. paprika

1 Tbsp. poppy seeds

3 Tbsp. pureed strawberries (optional)

1/4 tsp. basil

Blend all ingredients except poppy seeds briefly in a high-powered blender. Add poppy seeds and pulse a couple of times. Toss with salad.

Peach Frozen Yogurt

3/4 cup low-fat vanilla yogurt

1 medium peach, halved and pitted

1/4 cup honey or agave

2 drops almond extract

3 cups frozen peach slices

Add the yogurt, halved and pitted peach, honey and almond extract to BlendTec blender, secure lid and press "Pulse" 6 to 8 times. Add the frozen peach slices, secure lid and select "Frozen Yogurt."

If peaches are not in season, try different flavor combinations such as strawberry orange (using fresh orange and frozen strawberries), pina colada (using fresh banana, coconut shreds and frozen pineapple chunks) or berry banana (using fresh banana and frozen berries).

Note: For a more firm treat, try making this before dinner and storing it in the freezer to enjoy after your meal.