Sure Julie!

* Exported from MasterCook *

Texas-Style Au Gratin Potatoes

Recipe By : Terry Ward
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Tex-Mex
Vegetable

Amount Measure Ingredient -- Preparation Method
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6 medium potatoes
1/2 medium onion, chopped -- about 1/2 cup
2 cups skim milk
4 tablespoons cornstarch
4 tablespoons light stick margarine
1 large clove garlic -- minced
2 cups shredded reduced-fat Mexican cheese blend -- divided
1 (4oz) can chopped green chilies*
1 teaspoon cumin
1/2 teaspoon dried oregano
salt and pepper -- to taste

Peel potatoes and slice 1/4" thick. Boil potatoes in slated water for 6 min. only. Drain and set aside. Dissolve cornstarch in milk. Melt margarine in med. saucepan over med-high heat. Saute garlic for about 1 min. Reduce heat to med. Gradually whisk milk mixture to sauteing garlic in pan. Whisk constantly until thickened and bubbly. Remove from heat and add 1-1/2 cup cheese, chilies, cumin, oregano, salt and pepper. Stir until cheese is melted. Spray a 2-qt. baking dish with cooking spray. Place about 1/2 of the potatoes in the baking dish. Pour about 1/2 of the sauce on top. Repeat with remaing potates and cheese sauce. Sprinkle remaining 1/2 cup cheese on top. Bake, uncovered, for 20-30 min. or until heated through and bubbly.

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NOTES : * We like to add chopped fresh jalapeno (1 or 2, depending on desired hotness) for the kick. Add when sauteing garlic. * Exported from MasterCook *

Southwestern Spaghetti Squash

Recipe By : Terry Ward
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Vegetables

Amount Measure Ingredient -- Preparation Method
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1 medium spaghetti squash
1 large tomato, peeled, seeded and diced
1/4 cup sliced green onions
1 to 2 jalapeno peppers, seeded and minced
1 large clove garlic -- minced
1/4 cup chopped fresh cilantro
juice of half a lime

Cut squash in half lengthwise. Place cut side down in baking dish. Bake at 350 degrees for 45 min., or microwave with 1/4 cup of water, covered with plastic wrap, for 7-10 min. Set aside to cool. Pull out vegetable strand into a bowl. When ready to serve, heat a large nonstick skillet coated with cooking spray. Saute green onions, jalapeno and garlic. Add squash, tomato and cilantro to the skillet and toss to combine and heat through. Add lime juice and toss again.

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