Ingredients:

1 white onion - diced
1 teaspoon cumin
1 red sweet pepper - diced
4 ounces green chilies - drained
4 cloves garlic
3 tablespoons cooking oil
1 1/2 teaspoons salt
1 pinch pepper - to taste
15 ounces tomatoes - diced
1 teaspoon sugar
1 tablespoon flour or cornstarch
1 1/2 teaspoons chili powder
12 fresh eggs - lightly beaten
2 cups pepper jack or Mexican cheese - shredded
chives - fresh snipped or dried

Procedure:

Dice the red sweet peppers, green chilies, and onions. Heat the cooking oil in sauté pan. Sauté onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer. Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired. Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce. In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes. Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs. Sprinkle cheese over the entire surface of the ingredients. Bake at 350ºF for 20 to 25 minutes. Garnish with fresh snipped chives, dried chives, or bacon bits.

Tip: This dish can be prepared in two phases by making the tomato sauce prior to assembling the other ingredients; then freeze the sauce so that it is available when you are ready to assemble the other ingredients.

Ingredients:

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Procedure:

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven, and serve. Makes 12 servings.

Ingredients:

3 cups chicken, cooked and cubed
30 ounces black beans, drained
2 1/2 cups tortilla chips, lightly crushed
4 cups cheddar cheese, shredded (or use a blend)
2 cups mozzarella cheese, shredded (or use a blend)
4 large 11 inch diameter flour tortillas, sliced
3 cups salsa - any flavor
4 ounces can of green chilies, chopped (optional)

Procedure:

Preheat oven to 325ºF. Lightly spray baking dish with no-stick cooking spray. Cut 11 inch diameter flour tortillas into 1/2 inch wide strips. Spread all the tortilla chips over the bottom of the dish. Layer in the following order: half of black beans (15 oz), 2 cups of cheese, and half of the flour tortilla strips. Then add the chicken and pour the 3 cups of salsa over the it. Next, layer in the following order: 2 cups of cheese, remaining flour tortilla strips, and remaining (15 oz) of black beans. Spread 2 cups of cheese over top. Cover with foil* and bake 50 minutes. Uncover and bake an additional 10 minutes. Serve with extra salsa if desired. Spray foil with cooking spray to prevent cheese from sticking. Makes 8 servings.

Ingredients:

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Procedure:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Makes 12 servings.