Here are some recipes that we tried over the summer that were good hits with the family.

Mexican Pasta (from McDougall Quick and Easy)

I made this last week when I had tomatoes coming by the bucketful out of my garden.

1 pound uncooked fettucine
1 onion, chopped
1 green bell pepper, chopped
1 T fresh minced garlic (or more)
1/2 c. water
1 15 oz. can black beans, drained and rinsed
1 c. frozen kernel corn
1 1/2 c. chopped tomatoes
1 4 oz. can diced green chiles
1/2 t. oregano
1/2 t. chili powder
optional: 1 T. fresh chopped cilantro, 1 lime

When I made this I doubled the filling-so, I made a quadruple batch of filling and used 3 pounds of spaghetti.

Cook the pasta according to package directions. Drain and set aside. Meanwhile, placed the onion, pepper, garlic and water in a large pot. Cook, stirring frequently for 4 minutes. Add the beans, corn, tomatoes, green chiles, oregano and chili powder. Cook , stirring frequently, for 5 minutes. Add the cooked pasta (and cilantro if using). Cook until heated through, about 1 minutes. Cut the lime in half and squeeze over the pasta before serving, if desired. Even His Pickiness liked this one.

Vegetable Grain Casserole (from McDougall Quick and Easy)

1 c. veggie broth (I used a cube 0f veggie bullion and 1 c. water)
1 can black beans, drained and rinsed
1 c. frozen corn kernels
1 c. thinly sliced carrots
1 c. thinly sliced mushrooms
1/2 c. barley
1/4 c. bulger
1/4 c. chopped onion
2 T. parsley flakes
1 T. minced fresh garlic
optional soy cheese

I tripled this. I used quick barley. Regular would work fine. I used canned mushrooms, drained. Preheat oven to 350. Combine all ingredients, except the cheese, in a casserole dish. Cover and bake for 60 minutes, stirring once halfway through the cooking time. Sprinkle with cheese, if desired. Cover and let rest for 5 minutes.