6 lbs. Russet potatoes

2 heads garlic, tops trimmed off

1 stick butter, room temp.

1-2 C. buttermilk, warmed

1 t. salt

2 T fresh parsley

chopped freshly ground black pepper

Heat oven to 350 degrees. Wrap garlic heads in foil and cook in oven until cloves are soft, about 50 min. Wash and peel potatoes. Place in pot of cold water. Add salt and bring to a boil. Simmer until tender, drain. Heat the buttermilk over low heat. Beat potatoes, adding buttermilk slowly, until the desired consistency is reached. Squeeze heads of garlic so mushy cloves slide out. Add to potatoes, beat. Season with salt and fresh ground black pepper to taste. ENJOY!

1 1/2 - 2 cups ricotta cheese (may be non fat)

1 1/2 - 2 cups cottage cheese (may be low fat)

1 cup shredded mozzarella

2 eggs

3/4 cup spinach, cooked and chopped

1/2 cup olives, diced

3-4 cups spaghetti sauce

1 box lasagna noodles (whole wheat or regular)

Cook noodles al dente. Mix together the cheese, eggs, and veggies (can add other veggies including: mushrooms, onions, grated carrots, cauliflower, etc). In a greased 9" x 13" pan place 3-4 noodles on the bottom, followed by 1 - 1 1/2 cups of the cheese mixture, then 1 cup of the spaghetti sauce. Repeat the layers making 3 layers. Top with noodles, remaining sauce and Parmesan cheese. Bake 350 degrees for 45 minutes, uncovered.

1 and 1/4 lb. Boneless skinless chicken breasts, cooked and diced

1 cup thinly sliced celery

1 cup seedless grapes-halved

1/2 cup raisins

1/2 cup plain nonfat yogurt

1/4 cup low fat mayonnaise

2 T. finely shopped onion

2 T. minced fresh tarragon

1/2 tsp. salt

1/8 tsp. white pepper

6 leaves lettuce

6 whole wheat buns-split

Combine chicken celery, grapes and raisins in large bowl. Combine yogurt, mayo, onions, tarragon, salt and pepper in small bowl. Spoon over chicken mixture; mix lightly. Place 1 lettuce leaf in each bun. Divide chicken mixture evenly among buns.

This makes a Light and Tasty Lunch

1 T olive oil

1 small zucchini sliced 1/4"

1 small yellow squash sliced 1/4"

1 red bell pepper cut in strips

2 T sesame oil

2 T soy sauce

1 T red wine vinegar

1 tsp. pepper

1/4 C grated parmeasan

Cook and drain pasta according to directions. Meanwhile, in a large skillet over medium-high heat, heat olive oil. Add bell peppers. Cook until crisp tender, about 5-6 minutes. In large bowl, combine remaining ingredients, reserving Parmesan to sprinkle over top. Makes 4 servings.

1 butternut squash-peeled and sliced

1 med. onion-minced

1/4 C butter

In 2 quart saucepan saute onion in butter until tender. Add squash and add water just enough to cover the squash Cook on medium heat until the squash is soft. Do not drain. Place the entire mixture in blender and blend until smooth. Salt and pepper to taste. Makes 4 servings.

'tis the season for the very best tomatoes!

1/2 cup olive oil

1/2 cup fresh parsely-finely chopped

1/4 cup fresh basil-finely chopped

2 TBSP lemon juice

2 TBSP white wine vinegar

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. white pepper

>5 large tomatoes, sliced 1/4 " thick

1 Onion-vidallia or red-thinly sliced

Combine all ingredients except onions and tomatoes in jar with a lid. Shake to combine. Refrigerate at least 2 hours. Arrange tomatoe slices and onion rings on platter. Drizzle dressing over the top just before serving. Serves 16