Vegetarian Dishes for the Month of May!

Pasta Primavera - Carin Tatom
Pasta noodles of choice
1 can mushroom soup
½ package of frozen broccoli/cauliflower/carrots (or use fresh veggies)
1 Red bell pepper (optional)
1/3 cup skim milk
¼ tsp basil
¼ tsp garlic powder
1/8 tsp black pepper
In large sauce pan, combine soup, milk and seasonings. On a medium heat, stir until smooth and bring to low boil. Add vegetables to the sauce and simmer on medium-low for 15 – 20 minutes. Pour over cooked noodles and serve.

Vegetable Medley Casserole - Karen Tucker
4 C Zucchini, shredded
8oz stuffing mix
½ C Onion, chopped
1 cube Margarine, melted
1 C Carrots, shredded
1 C Cheese, grated
1 Can cream soup
1 C Sour cream
2 C Chicken, cooked, diced
Cook zucchini, onion and carrots in salted water for 2 minutes; drain and set aside.
Combine soup and sour cream; fold in vegetables and chicken.
Combine margarine and stuffing.
Put vegetable mixture in baking pan, sprinkle with cheese and cover with stuffing. Bake 325° for 30 minutes.

Pasta shells with cheese - Karen Tucker
1 box Jumbo pasta shells
3 Eggs
32oz Cottage cheese
¾ tsp Oregano
16oz Mozzarella cheese, grated
½ tsp Salt
¾ C Parmesan cheese, grated
Pepper
Cook shells ½ the recommended time until just limp; drain and cool.
Combine cheeses, eggs, and spices.
Fill each shell with about 2 Tbsp cheese mixture.
Arrange shells in baking dish and cover with favorite spaghetti sauce. Bake 350° for 30 minutes.

Spicy Bean and Tomato Soup (courtesy of Food Network) - Carin Tatom
3 TB olive oil
2 carrots, chopped
1 small onion, chopped
I clove garlic, minced
1 jar (26 oz) marinara sauce
2 (14 oz) cans chicken broth
1 (15 oz) can white beans
½ tsp red pepper flakes (or 4 drops Tabasco)
½ cup small pasta of choice
½ tsp salt
½ tsp pepper
Warm the olive oil in a large soup pot med-high. Add the carrots, onion, and garlic and sauté until soft (2 min). Add the jar of marinara, chicken broth, white beans, red pepper flakes, pasta, salt and pepper. Simmer 10 min.