8 eggs, beaten 1/4 cup lowfat milk 1/4 cup grated Parmesan cheese 1/2 tsp. salt (optional), or to taste 1/4 tsp. pepper 3 Tbsps. olive oil 1 large onion\cooked, diced 3 cups Italian style peeled tomatoes, drained and chopped 1 tsp. basil, or 1 Tbs. fresh, chopped 1 medium zucchini\cooked, halved lengthwise and thinly sliced

Preheat oven to temperature 300°F. Combine first 5 ingredients in a bowl. Mix thoroughly and set aside. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 5 minutes, or until softened. Stir in tomatoes and basil and sauté 5 minutes. Add zucchini and sauté 5 minutes, or until zucchini is tender. Stir vegetables into egg mixture. Pour into a buttered shallow baking dish and bake 15 minutes or until casserole is set. Do not overcook. Cut into wedges.

Prepare frozen pasta and vegetables according to package directions. Stir in remaining ingredients. Cook until thoroughly heated.

Combine milk and flour in a heavy nonstick pan over medium high heat. Mix well. Add frozen vegetables and pasta. Bring to a boil, stirring occasionally. Cover pan, reduce heat to low and simmer 3-5 minutes, or until vegetables are crisp-tender and sauce is slightly thickened, stirring occasionally. Stir in tuna. Cover and cook over low heat 1 minute or until thoroughly heated. Sprinkle with croutons before serving.

Preheat oven to temperature 350°F. Melt 1 Tbs. butter in a saucepan over medium heat. Add green pepper and sauté 2 minutes. Stir in salad dressing, Worcestershire sauce, salt and mustard. Gently blend in fish. Transfer mixture to an ovenproof casserole dish. In same saucepan, melt remaining butter. Stir in breadcrumbs, pimento and paprika. Sprinkle over fish mixture. Bake 30 minutes, or until top is golden.

Turn on broiler. Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drain well. Heat oil in a nonstick ovenproof skillet over medium high heat. Sauté garlic and spinach about 2 minutes. Add cream, raise heat to high and cook 4-6 minutes, until reduced to about 3/4 cup. Stir in milk, basil and salt and pepper to taste. Cook 1 minute, until hot. Add cooked pasta and toss to combine. Stir in tuna. Combine cheese and breadcrumbs in a bowl and sprinkle evenly over pasta. Broil 4 inches from heat source 1-2 minutes, until crumbs are browned. Serve from skillet, cut into wedges.

Turn on broiler. Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drain well. Heat oil in a nonstick ovenproof pan over medium high heat. Sauté garlic 1 minute. Add evaporated milk, raise heat to high and cook 4-6 minutes, until reduced to about 3/4 cup. Stir in milk, basil and salt and pepper to taste. Cook 1 minute, until hot. Add cooked pasta and toss to combine. Stir in tuna. Combine cheese and breadcrumbs in a bowl and sprinkle evenly over pasta. Broil 4 inches from heat source 1-2 minutes, until crumbs are browned. Serve from skillet.

Preheat oven to temperature 300°F. Combine first 5 ingredients in a bowl. Mix thoroughly and set aside. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 5 minutes or until softened. Stir in tomatoes and basil and sauté 5 minutes. Add zucchini and sauté 5 minutes or until zucchini is tender. Stir vegetables into egg mixture. Pour into a buttered shallow baking dish and bake 15 minutes or until casserole is set. Do not overcook. Cut into wedges.

Preheat oven to temperature 425°F. Spray 2 baking sheets and 1 large baking dish with nonstick cooking spray. Brush oil lightly over one side of each tortilla. Sprinkle with salt to taste. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake 8-10 minutes until crisp, rotating the baking sheets midway through baking. Let cool. Lower oven temperature to temperature 375°F. Stir together next 5 ingredients and 3/4 cup cheese in a bowl. Add 4 cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake 25-30 minutes, or until bubbly. Combine sour cream and yogurt and spread over top of the casserole. Sprinkle with remaining 1/4 cup cheese and 2 cups tortilla crisps. Bake 5 minutes longer.

Instructions Preheat oven to temperature 400°F. Combine squash and next 5 ingredients in a bowl. Season with salt and freshly ground black pepper to taste. Transfer mixture to a gratin dish or other shallow baking dish and sprinkle evenly with Parmesan. Bake about 1 hour in middle of oven until squash is tender and top is golden.

Instructions Preheat oven to temperature 400°F. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and mash. Combine potatoes and next 4 ingredients in a bowl. Season with salt to taste. Mix well and pour into nine-inch buttered pan. Combine remaining ingredients in a bowl and spread over sweet potato mixture. Bake 30 minutes or until brown.

Preheat oven to temperature 375°F. Combine first 4 ingredients in a bowl. Beat with an electric mixer. Add remaining ingredients and salt to taste. Mix thoroughly. Transfer mixture to a lightly buttered covered 2 quart casserole dish. Cover and bake 20 minutes. Remove cover and bake 10 minutes longer until top is crispy. Serve hot or at room temperature.