Ingredients
Vegetable oil for frying
6 corn tortillas
1 can refried beans
2 cups grated cheese (Monterrey Jack or Cheddar)
6 eggs
2 cups shredded lettuce
Salsa (optional)

Directions
Heat vegetable oil in small frying pan.  When hot, add tortillas one at a time to crisp, flipping once.  Place fried tortillas on paper towel-lined plate and put in oven to keep warm.

Heat beans in small pot and spread evenly over each tortilla.  Cover with grated cheese and place back in oven to melt cheese.

As cheese is melting, fry eggs to taste.  Place an egg on each tortilla and serve with salsa (if desired) and shredded lettuce on top.

Serves 2-4.

Ingredients
1 box Barilla no-cook lasagne noodles
1 jar favorite tomato sauce
1 16-oz. container cottage cheese
1 pound mozzarella cheese, shredded
4 cloves minced garlic (optional)
1 pound cooked ground turkey (optional)

Directions
In a 9x13 pan, line bottom with 3-4 noodles, cover with tomato sauce (1/3 jar), spread 1/2 of container of cottage cheese, and 1/3-pound of shredded mozzarella cheese. Optional - add 1/2 pound cooked ground turkey and/or 2 cloves of minced garlic between cottage cheese and shredded cheese layers. Repeat same steps for second layer. For third layer, repeat steps for noodles, sauce, and shredded cheese only.

Cover with foil and bake in oven at 350 degrees for 60 minutes or until noodles are tender and cheese is melted through.

Serves 6

Ingredients
1 pound ground beef or turkey
1 can (10 3/4 oz) cream of mushroom soup
1 can french fried onion rings
2 to 3 cups frozen tater tots
1 cup shredded cheddar cheese

Directions
Grease a 3-quart casserole dish. Brown meat in the microwave; drain. Stir in soup and onion rings. Cover the top with tater tots. Bake at 350 degrees until tater tots are browned, about 30 minutes. Top with shredded cheese and return to oven until melted.

Freezer method:  Combine first two ingredients in gallon freezer bag and freeze.  Thaw meat mixture, s onion rings and follow directions above.

Ingredients
1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese, divided
1 cup frozen green peas (or corn)
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup bread crumbs

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, and soup. Transfer to a 9x13 inch baking dish, and top with bread crumbs and remaining 1 cup cheese.
4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Ingredients
½ c. Onion, chopped
2 cloves Garlic, minced
1 Tbsp. Oil
2 Tbsp. Chili powder
1 tsp. Ground cumin
½ tsp. Oregano
½ tsp. Red pepper flakes
2 Tbsp. Tomato paste
(1) 29-oz. can Crushed tomatoes
2 c. Vegetable broth
(2) 29-oz. cans Pinto or red kidney beans
Salt and pepper to taste

Directions
In a large saucepan, briefly cook onion and garlic in oil. Stir in spices, tomato paste, crushed tomatoes and vegetable broth. Bring to a boil; stir and reduce heat to simmer. Drain the liquid from the beans and add to saucepan. Allow chili to thicken before serving. Add salt and pepper to taste.

Sprinkle cheddar cheese on top.

Can also add cooked ground turkey or beef to the recipe.

Ingredients
6 tbsp margarine
2 teas cinnamon
1/4 c. sugar
2 lg Granny smith apples
4 eggs
1 cup flour
1 cup milk

Directions
In a 10-12" ovenproof frying pan, melt margarine over med heat, stir in cinnamon and sugar. Thinly slice the apples into the fry pan (sometimes I peel, most of the time I leave the skin on) Cook, stirring until apples are translucent, about 5 minutes. Place pan, uncovered, in a 425 oven while making the batter. In a blender or mixer, whirl eggs and flour until smooth. Blend in the milk. Pour the batter evenly over the apples. Bake uncovered, until puffy and golden, about 15 minutes. Dust with powdered sugar, and let stand 5 minutes. Serve.