Cookware: Lifetime® 3 Quart Saucepan; Lifetime® 1 Quart Saucepan
Yield: 4 Servings

Ingredients:

• 12 ounces bow tie pasta
• 1 cup walnut pieces
• ¼ cup parsley, leaves only
• 1 clove garlic, halved
• 2 tablespoons olive oil
• 1 cup evaporated skim milk
• 2 teaspoons cornstarch
• ¼ teaspoon salt, optional
• ¼ teaspoon freshly ground pepper
• Dash of nutmeg
• ¼ cup crumbled blue cheese, optional
• 5 cherry tomatoes, halved, garnish
  

In a Lifetime® 3 Quart Saucepan over medium heat, cook pasta according to package directions, omitting oil and salt.

Meanwhile in a food processor or blender, finely chop walnuts, parsley, and garlic (do not overprocess to a paste). In Lifetime® 1 Quart Saucepan over medium heat, combine walnut mixture and oil; cook and stir 8 to 10 minutes, until walnuts are lightly browned. Blend together evaporated milk and cornstarch; stir into walnut mixture; cook until thickened and bubbly, stirring frequently. Season with salt, pepper, and nutmeg.

Drain pasta; toss with walnut sauce. Top with blue cheese, if desired, and garnish with cherry tomatoes.

Nutrients per serving: Calories 560, Total Fat 15.8g, % Fat 24.9%, Cholesterol 9mg, Protein 21.9g, Sodium 365mg, Fiber 5.1g, Carbohydrates 84.8g

Cookware: Lifetime® 9 Inch Skillet and Cover
Yield: 2 Servings

Ingredients:

Salsa:

• 1 cup diced zucchini
• 1 jalapeño pepper, finely minced
• 4 green onions, finely chopped
• ½ cup minced red bell pepper
• 1 cup canned diced tomatoes, slightly drained
• 2 tablespoons lime juice
• 1 tablespoon minced fresh parsley

Frittata:

• 2 teaspoons olive oil
• ½ cup diced onion
• 2 cups loosely packed spinach leaves
• 1 cup cooked pinto, red or navy beans
• 1 cup egg substitute
• 1 teaspoon minced parsley
• ½ teaspoon salt, optional
• ¼ cup shredded Monterey Jack cheese
• ½ teaspoon freshly ground pepper, optional
• 1 cup salsa, room temperature
  

Salsa:

In a bowl, combine zucchini, peppers, onions, bell pepper, tomatoes, lime juice, and parsley, blend well. Let stand at room temperature for 1 hour to allow flavors to blend before serving; or refrigerate up to 2 days and warm to room temperature before serving. Makes about 2 cups.

Frittata:

In a Lifetime® 9 Inch Skillet over medium heat, preheat oil for 2 minutes. Sauté onion and spinach until onion softens, about 3 minutes; reduce heat to low. Gently stir in beans; cover and cook for 3 minutes, until beans are heated through. Combine eggs, parsley, and salt; add to vegetables; gently stir to coat.

Cover and cook for 3 minutes. Sprinkle cheese and pepper over top. Cover and cook for 3 to 5 minutes until eggs are set and cheese is melted. With a large nylon spatula, gently cut frittata in half; slide each half onto heated dinner plate. Top with salsa and serve immediately.

Nutrients per serving: Calories 340.1, Total Fat 13.6g, % Fat 36%, Cholesterol 13.8mg, Protein 25.7g, Sodium 1782.2mg, Fiber 2.3g, Carbohydrates 28.7g

Cookware: Lifetime® 2 Quart Saucepan and Cover; Lifetime® 11 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 1 cup pearled barley
• 3 cups water, or vegetable stock
• ½ tablespoon canola oil
• ½ tablespoon sesame oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 ounces Portobello mushrooms, halved, sliced
• 8 ounces button mushrooms, sliced
• 2 cups loosely-packed fresh spinach leaves
• 1 tablespoon low-sodium soy sauce
• ⅛ teaspoon cayenne pepper
  

In a Lifetime® 2 Quart Saucepan over medium heat; combine barley and water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 50 to 60 minutes until barley is tender.

In a Lifetime® 11 Inch Skillet over medium heat, preheat canola and sesame oils for 2 minutes. Sauté onion and garlic until onion is lightly browned, about 6 minutes. Add protobello and button mushrooms; sauté another 3 minutes. Add spinach and cooked barley; cover and cook 3 to 5 minutes until barley is heated through and spinach is wilted, stirring after 2 minutes. Stir in soy sauce and cayenne; mix well. Serve immediately.

Note: Portobello mushrooms are very meaty flavored; if not available, substitute additional button or brown mushrooms which will result in a milder flavor.

Nutrients per serving: Calories 242.1, Total Fat 4.4g, % Fat 15.5%, Cholesterol 0mg, Protein 7.8g, Sodium 526mg, Fiber 10.6g, Carbohydrates 45.9g

Variation: Along with the mushrooms, add 6 to 8 ounces firm tofu, cubed, and tossed with 2 teaspoons low-sodium soy sauce.

Cookware: Lifetime® 11 Inch Skillet; Lifetime® 9 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 8 ounces cold Brie cheese
• 2 tablespoons olive oil
• 1 pound mixed fresh mushrooms, thinly sliced (white, crimini or shiitake)
• 1 4.5-ounce can chopped mild green chilies, very well drained
• ½ cup finely chopped onion
• 2 teaspoons minced garlic
• ½ teaspoon salt, optional
• ⅛ teaspoon ground pepper
• 8 6-inch flour tortillas
• 2 tablespoons chopped fresh cilantro leaves
• Fresh mango and papaya chutney, optional
  

Cut Brie into ¼-inch thick slices; set aside.

In a Lifetime® 11 Inch Skillet over medium heat, preheat oil for 2 minutes. Add mushrooms and cook for 2 minutes, stirring occasionally. Remove and reserve 1 cup for garnish.

Add green chilies, onion, garlic, salt, and pepper to the remaining mushrooms; cook, stirring occasionally until mushrooms are tender and liquid evaporates, 3 to 4 minutes.

In a Lifetime® 9 Inch Skillet over medium heat, place 1 tortilla; spread ¼ mushroom and chili mixture over tortilla. In a single layer, arrange ¼ Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula, turn quesadilla; heat until cheese is melted, about 2 minutes. Remove from skillet to serving plate; cover to keep warm.

Repeat three times with remaining ingredients except reserved mushrooms, cilantro, and chutney. Top quesadillas with reserved mushrooms. Cut into wedges, garnish with cilantro, and serve with fresh mango and papaya chutney, if desired.

Nutrients per serving: Calories 525.4, Total Fat 28g, % Fat 47.3%, Cholesterol 57mg, Protein 21.1g, Sodium 967mg, Fiber 4.4g, Carbohydrates 49.2g

Cookware: Lifetime® 11 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1½ cups chopped onions
• 1 medium eggplant, unpeeled, cubed (about 3 cups)
• 4 cloves garlic, minced
• 1 small zucchini, cubed
• 1 medium green pepper, coarsely chopped
• 2 large tomatoes, coarsely chopped
• 2 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh thyme
• Salt and freshly ground pepper to taste
• 2 cups cooked brown rice
• 1 cup shredded low-fat mozzarella cheese
• 2 tablespoons chopped fresh parsley
  

In a Lifetime® 11 Inch Skillet over medium heat, preheat oil for 2 minutes. Add onions, eggplant, and garlic; cook and stir until lightly browned. Add zucchini, green pepper, and tomatoes; stir. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook for 15 minutes. Stir in basil, thyme, salt, and pepper. Simmer uncovered, 15 minutes until sauce thickens slightly.

Add rice; mix well. Sprinkle cheese over casserole. Cover and cook for 5 minutes over low heat, until hot and bubbly, and cheese is melted. Sprinkle with parsley and serve immediately.

Nutrients per serving: Calories 290.4, Total Fat 9.6g, % Fat 28.9%, Cholesterol 15mg, Protein 12.9g, Sodium 163mg, Fiber 4.8g, Carbohydrates 40.1g

Cookware: Lifetime® 3 Quart Saucepan; Lifetime® 11 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 8 ounces linguine
• 2 14½-ounce cans diced tomatoes, undrained
• 1 medium onion, halved, cut into thin wedges
• 4 cloves garlic, minced
• ½ medium green bell pepper, seeded, cut into ¼x2-inch strips
• ½ medium red bell pepper, seeded, cut into ¼x2-inch strips
• ½ medium yellow bell pepper, seeded, cut into ¼x 2-inch strips
• 8 ounces fresh mushrooms, sliced
• 4 ounces fresh snow peas
• ¼ cup chopped fresh basil
• ⅓ cup pine nuts, toasted, or chopped walnuts, toasted
• ⅓ cup freshly grated Parmesan cheese
  

In a Lifetime® 3 Quart Saucepan over medium heat, cook linguine according to package directions, without oil or salt, al dente. Drain and keep warm.

Drain liquid from tomatoes into a Lifetime® 11 Inch Skillet and reserve tomatoes. Place skillet over medium heat. Add onions and garlic. Cover and cook until the water seal forms and the cover spins freely. Add all bell peppers, reserved tomatoes mushrooms, snow peas and basil; mix well. Cover and cook until the water seal reforms. Reduce heat to low and cook for 10 to 15 minutes, to desired doneness. Remove from heat; add pine nuts and pasta; toss to coat evenly. Divide among four heated dinner plates; top with Parmesan cheese and serve immediately.

Nutrients per serving: Calories 383.5, Total Fat 9.2g, % Fat 20.5%, Cholesterol 5mg, Protein 17.1g, Sodium 354mg, Fiber 6.4g, Carbohydrates 62.8g

Cookware: Lifetime® 1 Quart Saucepan and Cover
Yield: 8 Servings

Ingredients:

• 1½ cups water
• 1½ cups bulgur
• 1 medium cucumber, peeled, seeded, diced
• 2 ounces snow peas, sliced diagonally
• ½ medium red bell pepper, seeded, chopped
• ⅓ cup chopped fresh parsley
• ⅓ cup chopped red onion
• 2 tablespoons minced fresh mint, or 2 teaspoons dried mint, crumbled
• ⅓ cup freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt, optional
• ¼ teaspoon freshly ground pepper
• 2 medium tomatoes, seeded, chopped
• Bibb lettuce leaves, optional
• ⅓ cup crumbled feta cheese, optional
  

In Lifetime® 1 Quart Saucepan over medium heat, bring water to boil; boil 1 minute. Remove from heat and stir in bulgur and cover. Let stand for 35 to 40 minutes, fluff with fork. In a large bowl, combine bulgur, cucumber, snow peas, bell pepper, parsley, onion, and mint; toss to mix.

In a small bowl or cup, combine lemon juice, olive oil, garlic, salt and pepper; blend well. Pour over bulgur mixture; add tomatoes and toss to coat. Chill before serving. Serve on Bibb lettuce leaves and top with crumbled feta cheese, if desired.

Nutrients per serving: Calories 155.4, Total Fat 5g, % Fat 27%, Cholesterol 4mg, Protein 5g, Sodium 214mg, Fiber 6g, Carbohydrates 25.2g

Cookware: Lifetime® 3 Quart Saucepan; Lifetime® 5 Quart Wok and Cover
Yield: 4 Servings

Ingredients:

• 1 tablespoon cornstarch
• 1¼ cups cold water
• 5 tablespoons low-sodium teriyaki sauce, divided
• 2 5-ounce packages Japanese curly noodles, or 12 ounces thin spaghetti
  1 16-ounce package extra-firm tofu
• 2 tablespoons peanut or corn oil, divided
• 1 large red bell pepper, cut into ¼-inch strips
• 1 6-ounce bag radishes, trimmed, halved
• 1 large head bok choy, about 2 pounds, cut into 1-inch chunks, or green cabbage
  6 green onions, cut into ½-inch pieces
• 2 tablespoons grated fresh ginger
• 1 15-ounce can Chinese straw mushrooms, drained, or 2 7-ounce jars whole mushrooms, drained
• 2 teaspoons Oriental sesame oil
  

In a small bowl, combine cornstarch and water; blend until smooth. Stir in 2 tablespoons teriyaki sauce; set aside.

In Lifetime® 3 Quart Saucepan over medium-high heat, cook curly noodles according to package directions; drain and keep warm.

Meanwhile, drain tofu and blot dry with paper towels; cut into ¼-inch thick slices, then 1-inch squares. In a bowl, toss tofu with 2 tablespoons teriyaki sauce.

In Lifetime® 5 Quart Wok over medium heat, preheat 1 tablespoon of oil for 2 minutes; add tofu. Cook and stir until golden brown; remove to serving bowl and keep warm.

Add the remaining 1 tablespoon oil to the wok: heat 30 seconds. Add bell pepper, radishes, bok choy, onions, and ginger. Stir-fry 5 minutes until vegetables are crisp-tender. Add mushrooms; stir-fry 2 minutes, just until mushrooms are heated through.

Blend cornstarch mixture again and add to the vegetables. Cook and stir until thickened and bubbly. Add browned tofu and sesame oil; heat through, stirring gently.

Add the remaining 1 tablespoon teriyaki sauce to drained noodles and toss to coat. Reheat over low heat, if necessary. Divide noodles onto four heated dinner plates; top with vegetable mixture and serve.

Nutrients per serving: Calories 665.1, Total Fat 22.8g, % Fat 29.5%, Cholesterol 67mg, Protein 36.4g, Sodium 1228mg, Fiber 11.7g, Carbohydrates 86.4g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium red bell pepper, seeded, chopped
• 1 medium tomato, chopped
• 1 medium potato, scrubbed, diced
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 cup long grain rice
• 1⅓ cups water
• ⅔ cup white wine, or water
• 1 medium bay leaf, halved
• 1 medium zucchini, quartered lengthwise, cut into 2-inch pieces
• 2 medium carrots, halved lengthwise, cut into 1-inch pieces
• 1 cup fresh or loose pack frozen peas
• 1 tablespoon chopped fresh parsley
  

In Lifetime® 3 Quart Saucepan over medium heat, preheat oil for 2 minutes. Add onion and garlic; cook and stir for 2 minutes. Add bell pepper and tomato; cook and stir for 2 minutes. Add potato, paprika and cayenne pepper; cook for 2 minutes, stirring occasionally.

Stir in rice, water, wine, bay leaf, zucchini, carrots, and peas. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 20 minutes until vegetables are crisp-tender. Remove and discard bay leaf. Stir in parsley and serve immediately.

Nutrients per serving: Calories 265.6, Total Fat 3.9g, % Fat 14.4%, Cholesterol 0mg, Protein 4.1g, Sodium 203mg, Fiber 5g, Carbohydrates 48.5g

Cookware: Lifetime® 7 Quart Wok
Yield: 4 Servings

Ingredients:

• ½ cup frozen egg substitute, thawed
• 2 tablespoons rice wine, or dry white wine
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon water
• ⅛ teaspoon pepper
• 1 tablespoon canola oil, or safflower oil
• 1 cup tiny fresh broccoli florets
• 1 cup sliced fresh mushrooms
• 1 stalk celery, bias sliced
• 1 small onion, cut into thin wedges
• ½ cup julienne, peeled broccoli stems
• ½ cup diced red bell pepper
• 2 cups chilled cooked rice
  

In a small bowl, combine egg substitute, rice wine, soy sauce, water and pepper. Set aside.

In Lifetime® 7 Quart Wok over medium heat, preheat oil for 2 minutes. Add broccoli florets, mushrooms, celery, onion, broccoli stems, and bell pepper; stir-fry 4 to 5 minutes, until celery and broccoli are crisp-tender.

Add rice; while stirring constantly, pour egg mixture over rice. Cook and stir 6 to 8 minutes until mixture is heated through and eggs are set. Serve immediately.

Nutrients per serving: Calories 253.3, Total Fat 7.3g, % Fat 26.7%, Cholesterol 1mg, Protein 8.8g, Sodium 458mg, Fiber 2.8g, Carbohydrates 36.4g

Cookware: Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 2 cups broccoli florets
• 1½ cups baby carrots
• 4 tablespoons water
• 1 cup sugar peas
• 2 medium red, yellow or green bell peppers, cut into 2-inch pieces, or combination
• 8 ounces mushrooms, trimmed
• 3 cups hot brown rice, cooked in fat-free chicken or vegetable stock
• 1 cup shredded low-fat Cheddar cheese, 4 ounces
• ⅓ cup crumbled feta cheese
  

In Lifetime® 3 Quart Saucepan over medium heat, combine broccoli, carrots, and water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 7 minutes.

Add peas, peppers, and mushrooms; increase heat to medium. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook another 5 to 6 minutes, until vegetables are crisp-tender. Drain, if necessary.

Spoon hot rice onto large serving platter; top with vegetables. Sprinkle cheeses over vegetables. Cover with inverted warm saucepan; let stand for 3 minutes until cheese melts.

Nutrients per serving: Calories 724.3, Total Fat 8.9g, % Fat 11.4%, Cholesterol 14mg, Protein 25.3g, Sodium 333mg, Fiber 5.4g, Carbohydrates 130.6g

Cookware: Lifetime® 7 Quart Dutch Oven and Cover
Yield: 6 Servings

Ingredients:

Moroccan Spice Blend:

• 2 tablespoons cumin seed, or 1 teaspoon ground cumin
• 2 tablespoons paprika
• 1 tablespoon cracked peppercorns
• 1 tablespoon whole allspice berries
• 1 tablespoon grated fresh ginger
• 3 whole cloves
• 1½ teaspoons coriander seeds
• 1½ teaspoons fennel seeds
• ½ teaspoon cinnamon
• ½ teaspoon turmeric
• Pinch of saffron, optional

Stew:

• 1½ cups chopped onions
• 1 medium green bell pepper, seeded, chopped
• 1 medium red bell pepper, seeded, chopped
• 6 medium potatoes, thinly peeled, cubed
• 1 small butternut squash, peeled, seeded, cubed
• 2 cups diced carrots
• 2 cups chopped tomatoes
• 1½ tablespoons Moroccan spice blend
• 3 cloves garlic, minced
• 3 cups water
• Salt to taste, optional
• ⅓ cup minced fresh parsley

Moroccan Spice Blend
In a small glass jar, combine all ingredients; mix well. Cover securely and store in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Stew
In Lifetime® 7 Quart Dutch Oven over medium heat, combine onions, bell peppers, potatoes, squash, carrots, tomatoes, spice blend, garlic, and water; mix well. And cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 25 to 30 minutes, until vegetables are tender. Add salt; mix well. Generously sprinkle each serving with parsley.

Nutrients per serving: Calories 211.7, Total Fat 2.4g, % Fat 9%, Cholesterol 0mg, Protein 6g, Sodium 60mg, Fiber 7.8g, Carbohydrates 48.1g

Cookware: Lifetime® 11 Inch Skillet
Yield: 4 Servings

Ingredients:

• 2 tablespoons sesame seeds
• ¼ cup parsley, leaves only
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• ¼ cup egg substitute, or 2 egg whites, beaten
• 1 cup cooked chickpeas
• ⅔ cup wheat germ, or oat bran
• Vegetable cooking spray
• 4 hard rolls
  

In a food processor or blender, chop sesame seeds; add parsley, oil, lemon juice, soy sauce, cumin, coriander, chili powder, and egg substitute. Process until smooth. Add chickpeas and blend on low until smooth; transfer to medium bowl. Stir in wheat germ; blend well. Shape into 4 patties.

Generously coat the cooking surface of cold Lifetime® 11 Inch Skillet with vegetable spray; preheat skillet over medium heat for 2 minutes. Arrange patties in single layer. Cook 4 to 5 minutes, until browned; turn and brown the other side, about 5 minutes.

Serve on warm hard rolls with raw onion slices and Dijon-style mustard, if desired.

Nutrients per serving: Calories 353.8, Total Fat 12.2g, % Fat 30.2%, Cholesterol 0mg, Protein 15.6g, Sodium 488mg, Fiber 4.7g, Carbohydrates 47.8g

Cookware: Lifetime® 3 Quart Saucepan and Cover; Lifetime® 3 Quart Steamer Inset; Lifetime® 11 Inch Skillet and Cover; Lifetime® 7 Quart Dutch Oven
Yield: 4 Servings

Ingredients:

• 2 cups broccoli florets
• 1 cup asparagus pieces, ¾-inch
• 1 medium carrot, quartered lengthwise, cut into 1-inch pieces
• 4 tablespoons water
• 6 to 8 ounces fresh spinach leaves
• 8 ounces farfalle pasta, or other medium pasta
• 2 teaspoons butter
• 2 cloves garlic, minced
• ½ cup drained, chopped, rehydrated sun-dried tomatoes
• 1 12-ounce can evaporated skim milk
• 1 teaspoon curry powder
• Dash of cayenne pepper
• ½ cup grated Romano cheese
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped green bell pepper
  

In Lifetime® 3 Quart Saucepan over medium heat, combine broccoli, asparagus, carrot, and water. Cover and cook until the water seal forms and the cover spins freely. Place spinach in Lifetime® 3 Quart Steamer Inset and set on top of pan over vegetables. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 15 to 20 minutes. Keep warm.

In Lifetime® 7 Quart Dutch Oven over medium-high heat, cook farfalle al dente according to package directions, omitting salt and oil. Drain and keep warm.

In Lifetime® 11 Inch Skillet over medium heat, melt butter and sauté garlic for 2 minutes. Stir in chopped tomatoes, milk, curry, and cayenne pepper, blend well. Reduce heat to very low; add cheese and stir until smooth and heated through. Add broccoli, asparagus, and carrot; toss to coat thoroughly. Remove from heat and cover to keep warm.

Line four heated dinner plates with spinach leaves. Toss pasta with creamed vegetables; divide and spoon onto spinach. Garnish with bell peppers. Serve immediately.

Nutrients per serving: Calories 345, Total Fat 7.3g, % Fat 18.5%, Cholesterol 20mg, Protein 16.7g, Sodium 377mg, Fiber 6.6g, Carbohydrates 55.6g

Cookware: Lifetime® 11 Inch Skillet and Cover OR Lifetime® 12” Oil Core Skillet and Cover
Yield: 6 Servings

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 green onions, thinly sliced
• 1 cup loosely packed spinach leaves
• ½ cup egg substitute, or 2 egg whites, beaten
• 16 ounces low-fat ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 4 cups tomato sauce, divided
• 1 teaspoon mixed dried Italian herbs
• ½ teaspoon coarsely ground pepper
• 1 medium zucchini, thinly sliced
• 6 to 8 uncooked lasagna noodles, halved
• 8 ounces shredded low fat mozzarella cheese
• 1 tablespoon chopped parsley
  

In Lifetime® 11 Inch Skillet over medium heat, preheat oil for 2 minutes; sauté onion for 3 minutes. Add green onions and spinach; cook and stir until spinach is wilted. Remove skillet from heat and transfer vegetables to plate. Cool skillet on wire rack (do not wash).

In a small bowl, combine egg substitute and ricotta cheese; blend well. Stir in Parmesan cheese; set aside.

In another bowl, combine tomato sauce, Italian herbs, and pepper; set aside.

In the now cold skillet, layer ingredients in order: 1 cup seasoned tomato sauce; zucchini in single layer, slightly overlapping; half the uncooked noodles in single layer; 1 cup seasoned tomato sauce; ricotta cheese mixture; remaining noodles in single layer; onion and spinach mixture; and remaining 2 cups seasoned tomato sauce. Top with mozzarella cheese and parsley.

Cover and cook over medium heat until the water seal forms and the cover spins freely. Reduce heat to low and simmer 25 to 35 minutes until noodles are cooked (electric skillet at 225ºF). Remove from heat, uncover, and let stand 10 minutes before serving.

Nutrients per serving: Calories 659.7, Total Fat 19.2g, % Fat 26%, Cholesterol 45mg, Protein 36.5g, Sodium 1464mg, Fiber 6.4g, Carbohydrates 86.7g

Cookware: Lifetime® 1 Quart Saucepan and Cover; Lifetime® 3 Quart Saucepan and Cover
Yield: 6 Servings

Ingredients:

• 2 whole green chilies
• ½ cup water, divided
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 ears fresh corn, cut from cob, or 3 cups frozen whole kernel corn
• 2 cups cooked red or pinto beans
• 1 medium zucchini, cubed
• Salt and pepper to taste
  

Place whole green chilies in Lifetime® 1 Quart Saucepan over medium heat; add 4 tablespoons water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook for 10 minutes. Transfer to cutting board; let cool. Peel, halve, and remove seeds and dice. Set aside.

In Lifetime® 3 Quart Saucepan over medium heat, preheat oil for 2 minutes. Sauté onion until glossy. Add corn and 4 tablespoons water; cook and stir for 2 minutes. Stir in beans, chilies, and zucchini. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 15 to 20 minutes, stirring after 10 minutes. Season with salt and pepper before serving.

Nutrients per serving: Calories 312.5, Total Fat 3.8g, % Fat 10.3%, Cholesterol 0mg, Protein 18.1g, Sodium 121mg, Fiber 18.5g, Carbohydrates 56.5g