Vegetable Soup - Roasted Garden Tomato Basil Soup Slowly Roasting Fresh Tomatoes Brings A Smoky Goodness

Cathy Zaeske Chicago

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives Baked feta cheese-stuffed boneless chicken breasts that have been marinated in Italian dressing for the night. When you want something special, it's a nice option to prepare ahead.

Lyonnaise Potatoes - Potato These Lyonnaise potatoes are a simple combination of par-boiled potatoes and caramelized onions baked in butter that taste absolutely extraordinary.

Too Cool For School Pumpkin Spice Cake - Desserts Before the canned pumpkin and additional spices are added, a box of yellow cake mix becomes a delicious and simple pumpkin cake with buttery pecan topping.

Italian - Eggless Zucchini Lasagna Instead of noodles, a lighter vegetable lasagna uses zucchini strips. The flavor comes from seasoned Italian bread crumbs and a lot of Parmesan cheese.

Appetizers and Snacks - Zucchini Appetizer - Parmesan-Ranch Zucchini Chips Seasoned with Parmesan and ranch salad dressing, these zucchini chips are a crunchy and delicious low-carb alternative to potato chips.

Main Dishes - Cannelloni Florentine Pasta stuffed with veal and spinach and baked in a tomato sauce.

Pumpkin Rose Cookies

North Indian Saag Chole Chickpeas and Greens - Asian Chickpeas and mustard greens are an easy-to-prepare vegetarian dish from North India that can easily be changed to be milder or spicier.

Main Dishes - Sorghum, Quail Egg, Avocado, Kumatoand Buffalo Mozzarella Bowl This vegetarian, gluten-free meal in a bowl is made of sorghum and topped with quail eggs, avocado, Kumato® tomatoes, and buffalo mozzarella cheese.