Makes 2 servings. Adjust for additional servings.

Ingredients

• 1/2 lb. scrod or cod
• 1 tbsp lemon juice
• 1/2 cup melted butter
• 30 Ritz or other buttery crackers
• 2 tbsp coarsely chopped fresh basil or 1 tsp dried
• 2 tsp garlic powder
• 2 large tomatoes chopped

Instructions

1. Butter a 13 x 9 baking dish. Preheat oven to 400 degrees.
2. Place fillets in dish. Drizzle lemon juice and half of melted butter over fish. Season with salt/pepper.
3. Combine crushed crackers with seasonings. Stir in remaining butter.
4. Sprinkle cracker mix over fish and bake at 400 for 10-15 min.
5. Top baked fish with chopped tomatoes.

In a large skillet sauté garlic and onions in a little olive oil. Add chopped broccoli, carrots, zucchini, sweet peppers, eggplant, pole beans. You can throw in a can of rinsed chickpeas or cannellini beans if you want to add protein. Serve over pasta of choice and add grated Locatelli Pecorino Romano cheese. If you need a bit more liquid when you sauté the veggies, just use some white balsamic vinegar dressing. (You can substitute any of the veggies for ones you prefer.)

Heat one frozen veggie burger in a medium fry pan. Toss in whatever leftover cut veggies you have, sweet peppers, zucchini, carrots, green beans, asparagus, etc. Then add two eggs and scramble it all up. Serve (of course) with Locatelli Pecorino Romano cheese.

Ingredients

• 8 ounces fine noodles
• 1 pint cottage cheese
• 3/4 pint sour cream
• 3/4 cup chopped onion
• 1 clove garlic, pressed
• 1 teaspoon salt
• 1 teaspoon Worcestershire Sauce (adjust to your taste for Worcestershire)
• 2 dashes Tabasco
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook noodles per directions on bag or box.
2. Drain and rinse noodles.
3. Mix cottage cheese, sour cream, salt, Worcestershire, onion, garlic and Tabasco sauce together.
4. Add noodles.
5. Stir well.
6. Place mixture into buttered casserole.
7. Sprinkle Parmesan cheese evenly over the top.
8. Bake uncovered at 325 degrees for 30 minutes.

Ingredients

• 1 cup scalded milk
• 1 cup stale bread crumbs
• 1/4 pound cheddar cheese (cut into small pieces)
• 1 Tablespoon butter or margarine
• 1/2 teaspoon salt
• 3 egg yolks
• 3 egg whites

Instructions

1. Mix together: milk, bread crumbs, cheddar cheese, butter and salt.
2. Beat egg yolks and add.
3. Beat egg whites until stiff and fold into the mixture.
4. Pour into buttered casserole.
5. Bake for approximately 30 minutes at 350 degrees.
6. Serve immediately.

Ingredients

• 4 eggs
• Milk (as much as you would add for scrambled eggs)
• Tomatoes (diced fresh or canned)
• Herbs (your choice, add to taste)
• Parmesan cheese
• Salt/pepper to taste
• Oil

Instructions

1. Scramble eggs with milk, salt and pepper.
2. Pour oil in bottom of oven-proof pan and heat.
3. Add eggs, tomatoes, and herbs.
4. Cook a few minutes until almost set.
5. Cover with cheese and put under broiler.
6. Watch until cheese is brown.

Ingredients

• 2 tbsp butter
• 1 1/2 cups half and half
• 1/2 cup heavy cream
• 2 lbs sliced Russet or Yukon Gold potatoes
• 1 1/2 tsp salt
• Pepper to taste

Instructions

1. Rub butter in bottom of 2-quart baking dish.
2. Overlap potatoes in 3 layers.
3. Salt and pepper each layer.
4. Pour half & half over potatoes.
5. Dot top with butter.
6. Cover and bake at 350 degrees for 45 minutes.
7. Spoon heavy cream over the top.
8. Bake 45 minutes more.

Ingredients

• 1 large spaghetti squash, washed
• 8 oz of mushrooms, cleaned and sliced
• 1 medium onion, diced
• 3-5 cloves of garlic, minced
• 2 teaspoons of favorite dried or fresh herbs (thyme, rosemary, oregano, sage, marjoram)
• Black pepper
• 1/2 cup of veggie stock or water
• 1/2 cup of sour cream or heavy cream
• 2 tablespoons of Parmesan cheese
• Fresh parsley, chopped
• 2-3 tablespoon of olive oil

Instructions

1. Cut spaghetti squash lengthwise and scoop the seeds out. Place the squash on a baking sheet, cut side up. Brush with a little oil, sprinkle with black pepper. Roast for 30 to 45 minutes or until the flesh of the squash is tender when poked with a fork.
2. While the squash is baking, prepare the sauce. Sauté onion and mushrooms in a pan with a tablespoon of olive oil, until any liquid from mushrooms evaporates and onions are golden brown. Add garlic and herbs and sauté for one more minute. Pour in veggie stock/water and sour cream. Add liquid to your desired consistency of the sauce and season to your liking.
3. Remove spaghetti squash from the oven and let rest for a couple minutes. Use a fork to gently rake and loosen up the squash flesh. Place on the plate, top with the mushroom sauce, sprinkle with Parmesan cheese and parsley. Enjoy!

Ingredients

• 1 - tablespoon Olive Oil
• 4 - cloves Garlic, minced
• 2 - 14 oz. Containers of Vegetable Broth
• 1 – 9 oz. Package Frozen Cheese Tortellini
• ¼ - Cup Grated Parmesan Cheese
• 1 – 14 & 1/2 oz. Can Stewed Tomatoes -chopped
• 1/2 – Bunch Fresh Spinach, washed and stemmed
• 1 – teaspoon dried Basil, or fresh, chopped)
• Salt and Pepper to taste

Instructions

1. Heat oil in pan over Medium heat.
2. Add Garlic, sauté for 1 minute.
3. Stir in Broth and bring to a boil.
4. Reduce heat and season with Salt and Pepper.
5. Simmer Tortellini in Broth for 5 minutes
6. Stir in Tomatoes, Spinach and Basil.
7. Simmer 2 minutes.

Serve with Parmesan cheese sprinkled on top.

Have extra broth on hand to add to leftovers—Tortellini soak up broth!