Broccoli Salad

Ingredients
4 cup broccoli florets
1/2 cup carrots, shredded
1/2 cup golden raisins
1/2 cup sunflower kernels
1/2 cup cooked bacon, chopped
1/2 cup purple onion, diced
1 cup mayonnaise
2 Tbsp red wine vinegar
1/2 cup sugar

Directions
Mix broccoli, carrots, raisins, sunflower kernels, bacon, and onions. In a separate bowl combine mayonnaise, vinegar and sugar. 15 minutes prior to serving, add dressing to salad and toss.

Famous Green Bean Casserole

Ingredients
1 lb frozen or fresh green beans
1 (10 1/2 ounce) can low-sodium or reduced fat cream of mushroom soup
3/4 cup skim milk
1 teaspoon of pepper
1 can of French fried onions
1 Tbsp Olive oil

Directions
In sauté pan, mix green beans and olive oil until almost tender. Add mushroom soap, milk, and pepper. Bring to boil. Pour into glass baking dish. Bake at 350F for about 10 minutes and then top with fried onions and bake another 5 or so minutes.

Unsweetened, Sweet Potatoes

Ingredients
1 1/2 lbs sweet potatoes, peeled and quartered
2 tablespoons light Italian dressing
1/2 cup finely chopped onion
1/2 cup reduced fat sour cream
1 tablespoon brown sugar

Directions
Boil sweet potatoes until tender (10-15 minutes). Heat Italian dressing in a pan and add onion. Add sweet potatoes and mash lightly. Add sour cream and brown sugar. Stir.

Eggplant with Yellow Squash

Ingredients
1 large eggplant, chopped (coin size)
1 large yellow squash, chopped (coin size)
1 (8 ounce) can tomato sauce
4 ounces water
1 (10 ounce) can Rotel tomatoes
1 medium onion
4 tablespoons extra virgin olive oil
Rosemary and ginger, blend
Kosher salt
Black pepper
Italian seasoning packet
5-8 garlic gloves

Directions
Heat sauté pan. Add olive oil, chopped onion and garlic, eggplant and squash and mix with a dash of salt and pepper. Stir. Add tomato sauce, Rotel, water, and Italian seasoning; stir. Bring to a boil, cover, and simmer until all is cooked through.