Serves 6-8

1 loaf French bread, cubed (either by hand or with a knife)
2 packages frozen chopped spinach, thawed and squeezed dry
3/4 pound Provolone cheese, chopped
14 large eggs
2 1/2 cups milk
salt and pepper to taste
2 teaspoons dry mustard (optional, but adds a nice little bite)
3/4 pound cheddar cheese, shredded

Grease a 9-x-13-inch baking dish. Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add the chopped Provolone cheese. Top with another layer of bread cubes.

In a medium-size mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly, making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven).

When you bake it, watch it starting after about 50 minutes. It shouldn’t be ready to pull until its puffed up a bit and just starting to get golden brown (you don’t want it too brown).

If you want to test it, a knife inserted in the center should come out clean. While it is cooling, top with the cheddar cheese and allow it to melt by itself. You might need to return it for just a minute to the oven to finish melting.

Serving Suggestions: Enjoy with tangerines.

Servings vary depending on how much you make Smile

Chop what you have and set aside (some good ones are carrots, celery, cabbage, zucchini, turnips, etc.)
1 small onion, chopped
1 can diced tomatoes
1 tsp. garlic powder
1 tsp. thyme
Salt and pepper to taste

In a soup pot, saute the onion till almost clear. Add the rest of the vegetables and cook about 2 minutes. Add the chicken broth you just made and the seasoning. Let simmer till vegetables are tender.

Serving Suggestions: Serve with plenty of bread and butter.

Serves 4

2 English cucumbers, peeled and quartered
2 stalks celery
2 avocados, peeled and roughly chopped
1/4 cup dill, chopped
2 limes, juiced (more or less to taste)
Up to 4 cups water (add water as needed)

Place first 5 ingredients into blender.
Begin to process, and add water as needed to smooth out soup.

Chill before serving.

NUTRITION per serving: 203 Calories; 16g Fat; 5g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 3 Fat. Points: 5

Fruited Spinach Salad

1 cup baby Spinach
1 cup sliced fresh strawberries (more or less to taste)
1 cup fresh orange, peeled and sectioned (more or less to taste)
1 tablespoon Raspberry Vinaigrette (optional)
3/4 cup orange juice (optional)
1/2 cup frozen raspberries (optional)

Topped spinach with strawberries and oranges. Drizzled with raspberry vinaigrette or you can mix together orange juice and raspberries in a blender. Puree juice and fruit together and drizzle over salad instead of using raspberry vinaigrette.

NUTRITION per serving: 289 Calories; 9g Fat; 5g Protein; 52g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 0 Vegetable; 3 1/2 Fruit; 1 1/2 Fat. Points: 6

Serves 6

2 tablespoons olive oil
1 small onion, quartered
2 cloves garlic, pressed
2 tablespoons fresh parsley, chopped and divided
2 cups baby carrots
3 pounds corned beef brisket, trimmed of excess fat
2 tablespoons pickling spice
4 cups water
8 small red potatoes
1 head cabbage, cored and cut into 8 wedges
2 tablespoons butter, melted

In a large skillet over medium-high heat, saute onion, garlic, 1 tablespoon of the parsley, and carrots in the oil for 2 to 3 minutes or until onions are translucent. Remove from skillet and place in slow cooker.

Add corned beef brisket and pickling spice to the slow cooker and add water.

Cover and cook on low for 6 hours or until brisket is tender.

About 1 hour before you are ready to eat, add the potatoes and cabbage wedges. Cover and cook until veggies are tender.

In a small bowl, combine melted butter and remaining parsley. Remove brisket and veggies from the slow cooker. Slice brisket across the grain. Brush veggies with butter mixture. Serve.

NUTRITION per serving: 650 Calories; 43g Fat; 37g Protein; 29g Carbohydrate; 4g Dietary Fiber; 132mg Cholesterol; 356mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 2 Vegetable; 5 1/2 Fat. Points: 16

Serves 10

1 tablespoon butter
1 medium onion, chopped
1 large bunch broccoli
3 medium potatoes, peeled and diced
6 cups chicken stock
1 1/4 cups milk (lower fat grams by using skim)
1/4 cup grated Parmesan cheese (can use less)
Salt and pepper to taste
1 cup low-fat cheddar cheese, shredded (can use less)

Melt butter in a 4-6-quart soup pot. Saute onion until softened, about three minutes. Cut broccoli into flowerets and thinly slice tender upper portion of stems. Add to pot along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 20 minutes. Puree mixture in several batches in food processor or blender. Return puree to soup pot and stir in milk, Parmesan cheese, salt and pepper to taste. Gently heat (a hard boil will cause the soup to break and the milk to turn to curds!)

To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each bowl with a little bit of shredded cheddar cheese, put it on the broiler for a second and serve, all hot and bubbly. Your family is going to love it!

NUTRITION per serving: 234 calories; 15g fat; 10g protein; 15g carbohydrate; 3g dietary fiber; 21mg cholesterol; 1728mg sodium. Exchanges: 1/2 grain (starch); 1 lean meat; 1 vegetable; 0 non-fat milk; 2 1/2 fat. Points: 5