A few recipes to share

Warm Potato Salad:

{quick and easy}

Microwave four purple potatoes for 5 minutes. Cut into quarters and toss with 2 TBS low-fat ranch dressing (or be creative and use plain yogurt flavored with your choosings). Add diced red pepper and celery, fresh dill, salt, pepper, and cooked shredded onion.

Creamy Cauliflower Mac

{soooo good. I would double it if I were you!}

2/12 cups vegetable or chicken stock

2 bay leaves

1 cauliflower, cored an cut into large pieces

8 ounces whole-wheat elbow macaroni

1/2 cup grated cheese (such as sharp cheddar, Gruere, or Emmental, or a combination)

2 tablespoons olive oil

1 tablespoon Dijon Mustard

1/8 tsp nutmeg

salt and pepper

1/4 cup grated parmesan cheese

1/2 cup whole-grain bread crumbs

Heat oven to 400. Boil a pot of salted water. in saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor. Cook pasta in boiling water for 5 minutes. Drain and rinse to cool; put pasta in greased, nine-inch square baking dish. Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches. Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves 4.