Ingredients:
1 head of Foxy-brand broccoli or cauliflower
1 Foxy-brand zucchini squash, sliced
1 cup Foxy-brand carrots, grated or shredded
1 large onion sliced 1 tsp. olive or vegetable oil
1 tsp. butter
1 can light coconut cream
1 tbsp. curry powder

Cooking Instructions:
Heat oil and butter in skillet. Sauté onions until tender. Add vegetables and sauté until golden
brown. Remove from heat. Place in a large baking dish. Place curry powder in frying pan and
stir until all liquid is absorbed. Add coconut cream and mix well. Pour mixture into baking dish.
Bake in pre-heated oven at 350 degrees for 35-45 minutes.

Ingredients:
3 cups eggless noodles
2-1/2 cups ground chicken breast, skinless, cooked
1/2 cup onions, chopped
3-1/4 cup Foxy-brand Broccoli, cut in pieces
10-3/4 ounces low-fat cream of mushroom soup 1/2 cup skim milk
1/2 cup Swiss cheese, shredded
1 tsp basil
2 tsps salt
1/4 tsp black pepper

Cooking Instructions:
Preheat oven at 350. Prepare a 2 1/2-quart casserole dish with cooking spray; set aside. Cook
noodles according to package directions. Drain. In a mixing bowl, combine noodles, chicken,
onions, and Foxy-brand Broccoli. In another mixing bowl, combine soup, milk, cheese, basil, salt,
and pepper. Stir in noodle mixture. Pour entire mixture into prepared dish. Bake, covered for
40 minutes.

Ingredients:
3 medium Eggplants
1/2 cup Vegetable oil
3 large Onions, chopped fine
2 lb Ground lamb (or beef)
3 tablespoons Tomato paste
1/2 cup Red wine
1/2 cup Chopped parsley
1/4 teaspoon Ground cinnamon
Salt Freshly ground pepper
1/4 lb Butter
6 tablespoons Flour
1 qt Milk
4 Eggs; beaten until frothy
Grated nutmeg
2 cup Ricotta or cottage cheese
1 cup Fine bread crumbs
1 cup Grated Parmesan cheese

Cooking Instructions:
Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices quickly in
 1/4 cup of the oil. Set aside. Heat the remaining oil in the same skillet and cook the onions
until they are brown. Add the ground meat and cook 10 minutes. Pour off excess fat.
Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this
mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has
been absorbed. Remove the mixture from the fire. Preheat the oven to 375 F. Make a white
sauce by melting the butter and blending in the flour, stirring with a wire whisk. Meanwhile,
bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly.
When the mixture is thickened and smooth, remove it from the heat. Cook slightly and stir in
the beaten eggs, nutmeg and ricotta. Grease an 11 x 16-inch pan and sprinkle the bottom lightly
with crumbs. Arrange alternate layers of the eggplant and the meat sauce in the pan,
sprinkling each layer with Parmesan and crumbs. Pour the ricotta sauce over the top and bake
1 hour, or until top is golden. Remove from the oven and cool 20 to 30 minutes before serving.
Cut into squares and serve.

Additional Comments:
This dish is better on the second day.

Ingredients:
Two 11-oz. cans condensed cheddar cheese soup
2 1/2 cups water
2 teaspoons instant minced onion
3/4 teaspoon salt 1/4 teaspoon pepper
One 6-oz. package dry hash brown potatoes
One 12-oz. can luncheon meat, cubed
One 16-oz. can whole green beans, drained

Cooking Instructions:
In large skillet, stir soup and water together until smooth. Add seasonings. Stir in remaining
ingredients. Heat through, stirring frequently, until potatoes are tender.