Zucchini and potato bake

From allrecipes.com

Ingredients

2 medium zucchini, quarters and cut into large pieces

4 medium potatoes, peeled and cut into large chunks (if using red potatoes, no need to peel)

1 medium red  bell pepper, seeded and chopped

1 clove garlic, minced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt and pepper to taste

Optional: 1/4 cup parmesan cheese

Directions

1. Preheat oven to 400 degrees F.
2. In medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprkika, salt, pepper, and parmesan cheese (if using).
3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly browned.

Simple Roasted Butternut Squash

From Allrecipes.com

Ingredients:

1 butternut squash - peeled, seeded, and cut into 1-inch cubes

2 T olive oil

2 cloves garlic, minced

salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.

2. Pour olive oil and garlic into gallon zip lock bag. Place butternut squash in bag and shake until well coated. Arrange coated squash in baking sheet or dish. Salt and pepper to taste.

3. Roast in oven for 25-30 minutes until squash is tender and lightly browned. 

Cauliflower, pea, and edamame salad

All ingredients are approximate. Just add to the ratios that you like.

Ingredients

1 head cauliflower, chopped into bite sized pieces

1 cup frozen peas, thawed 

1 cup edamame, cooked

1/2 cup green olives, sliced

1/4 cup ranch dressing

1/2 cup nonfat plain yogurt

1/2 tsp garlic powder

1 cup cashew nuts

Directions

Mix all ingredients together and refrigerated or enjoy immediately.

Eggplant Parmesan

Eggplant Parmesan

Ingredients

• 2 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 2 cups Italian seasoned bread crumbs
• 1 can Hunts spaghetti sauce
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 10 minutes each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients (spaghetti sauce and cheeses). Sprinkle basil on top.
4. Bake in preheated oven for 30 minutes, or until golden brown.

French's Green Bean Casserole

Ingredients:
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 cans (14 1/2 oz. each) cut green beans*, drained
1 1/3 cups FRENCH'S® French Fried Onions

Directions
1. MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
2. BAKE at 350°F for 30 min. or until hot.
2. STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

*Tip: You may substitute 2 (9 oz. each) pkgs. frozen cut green beans, thawed or 4 cups fresh, cooked cut green beans.