my spaghetti

2 medium zucchini, chopped
2 medium onions, chopped
1 lb lean ground beef
2 jars organic Ragu
1 lb whole wheat pasta

Sauté the veggies in olive oil. Add cooked ground beef. Add Ragu, turn temperature down to simmer. Cook pasta according to directions. Mix together. Serve with Parmesan cheese on top. Enjoy!

(You may use other veggies including carrots, broccoli, spinach, green onion, etc. The zucchini and onion cook quickly, so I use them more. I like chopping them into big pieces, making the final dish chucky.)

chicken enchiladas

4 cups chicken, cubed & cooked
1 cup sour cream (or plain yogurt)
1 cup salsa
enchilada sauce (1 packet OR two cans)
4 oz green chilies
10 small flour tortillas

2 cups grated cheese
1 green bell pepper, diced
1 onion, diced

Preheat oven to 375º.
Mix chicken, sour cream (or plain yogurt), salsa, and green chilies. Fill each tortilla with mixture and tightly roll together. Pour a little enchilada sauce on the bottom of a casserole dish (to prevent sticking). Line filled tortillas in casserole dish. Top with remaining enchilada sauce. Top with cheese, bell pepper and onion. Bake uncovered for 25 minutes, or until heated through.