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    Butternut Squash Phyllo Strudel

    Butternut Squash Phyllo Strudel

    PREP: 1 hour BAKE: 15 minutes OVEN: 400°F MAKES 4 servings 2 pounds butternut squash, peeled, seeded, and cut into 3⁄4 -inch pieces 2 medium cooking apples, peeled, cored, and cut into 3⁄4 -inch pieces 1 cup coarsely chopped red onion 1 tablespoon vegetable oil 1⁄2...
    Savory Stuffed Portobellos

    Savory Stuffed Portobellos

    PREP: 35 minutes BAKE: 15 minutes OVEN: 350°F MAKES 6 servings Nonstick cooking spray 1⁄2 cup chopped onion (1 medium) 4 cloves garlic, minced 1 6.75- to 8-ounce package rice pilaf and lentil mix 1 6-ounce jar marinated artichoke hearts, undrained 6 medium fresh...
    Summer Fresh Quesadillas

    Summer Fresh Quesadillas

    START TO FINISH: 20 minutes MAKES 4 servings 4 9- to 10-inch flour tortillas 1 tablespoon vegetable oil 2 large roma tomatoes, thinly sliced 8 ounces fresh thin asparagus spears, trimmed and cut into 1-inch pieces 1⁄2 cup shredded fresh basil 11⁄2 cups shredded...
    Black Bean and Corn Quesadillas

    Black Bean and Corn Quesadillas

    START TO FINISH: 20 minutes MAKES 4 servings 8 8-inch whole wheat or plain flour tortillas 2 cups shredded four-cheese Mexican cheese blend (8 ounces) 11⁄2 cups black bean and corn salsa 1 medium avocado, seeded, peeled, and sliced Sour cream 1 Sprinkle half of each...
    Spicy Bean Tostadas

    Spicy Bean Tostadas

    PREP: 15 minutes BAKE: 10 minutes OVEN: 425°F MAKES 4 servings 4 8-inch whole wheat flour tortillas Olive oil nonstick cooking spray 11⁄2 cups fat-free spicy refried beans, warmed 11⁄2 cups shredded leaf lettuce 3⁄4 cup fresh deli salsa, drained 1⁄2 cup shredded...