Open-faced Turkey Joes by Amy Young

1 1/2 lbs. ground turkey
8 oz. fresh mushrooms, quartered
1/2 green bell pepper, finely chopped
16 oz. spaghetti sauce
1 garlic clove, minced
2 TBSP. tomato paste
1 tsp. dried onion flakes
1/4 tsp. pepper
whole-wheat rolls
2 TBSP. grated parmesean cheese
1/4 c. shredded mozzarella cheese

Cook turkey in pan over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Drain. Add mushrooms and bell pepper, cook over medium heat, stirring frequently, 5 min. Stir in next 5 ingredients, bring to a boil. Reduce heat to low and simmer, stirring occassionally, 20 minutes

Preheat oven to 400 degrees. Cut rolls in half. Place rolls cut side up on an aluminum foil-lined baking sheet. Bake 5-6 minutes until toasted.

Spoon turkey mixture onto toasted bread, and sprinkle with cheeses. Bake at 400 degrees for 5-7 minutes or until cheese is melted.

Sweet Potato Fries

1-2 medium sweet potatoes cut in wedges
1/8 tsp. cinnamon (may be omitted)
1/4 tsp. seasoning salt
1/4 tsp. cumin
1/8 tsp. pepper
1/4 tsp. garlic powder

Combine all ingredients in bag and shake. Place on greased cookie sheet. bake at 450 degrees for 20 minutes, flip once.

Pinto Beans and Couscous Tostadas by Amy Young

2 15-oz. cans pinto beans, rinsed and drained
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 c water
1 c chopped carrots or matchstick carrots
1 cup salsa
optional sour cream, cheese, shredded lettuce, extra salsa
1 cup uncooked couscous
tostada shells
shredded cheddar cheese

in a medium saucepan, combine beans, broth, water, and carrot. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in 1 cup salsa and couscous. Remove from heat. Cover and let stand for 5 minutes.

Serve bean-couscous mixture on tostada shells; top with cheese. If desired, serve with sour cream, lettuce, and/or additional salsa

Breaded Vegetables by Amy Young

1/2 cup seasoned fine dry bread crumbs
2 Tbsp. grated parmesean cheese
1/4 tsp. black pepper
1 slightly beaten egg
1 tbsp. milk
4 cups cauliflower, broccoli, whole button mushrooms, and/or packaged, peeled baby carrots.
1 Tbsp. butter or margarine (melted) optional

Lightly grease baking pan
In plastic bag, combine bread crumbs, parmesean, pepper. In small bowl, combine egg and milk.
Toss 1 cup of veggies in the egg mixture and add to plastic bag. Close bag and shake to coat well.
Place coated veggies on baking pan. Repeat with all veggies.
Drizzle melted butter over the coated veggies if desired
Bake at 400 degrees for 20 minutes until golden brown, stirring once