Brie and Egg Strata

• 2 teaspoons olive oil 
• 2 cups minced onion 
• 1 1/2 cups diced unpeeled Yukon gold potato (1 large)
• 1 cup minced green bell pepper
• 1 cup halved grape tomatoes
• 1 teaspoon salt, divided
• 3/4 pound ciabatta or sourdough, cut into 1-inch cubes, toasted
• Cooking spray 
• 4 ounces Brie cheese, rind removed and chopped 
• 1 cup egg substitute
• 2 large eggs 
• 1 teaspoon herbes de Provence
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon parsley
• 3 cups 1% low-fat milk 
• 
  
• Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.
• Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
• Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, parsley and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.
• Preheat oven to 350°.
• Bake at 350° for 50 minutes or until set. Serve immediately.

Cheese Tortellini with Lemon Vegetables

Ingredients

• 1  pound  fresh or frozen cheese tortellini
• 1/2 zuchini sliced
• 4  tablespoons  (1/2 stick) unsalted butter
• 4 sliced mushrooms
• • 1 beefsteak tomato coarsely chopped
  1  lemon's worth of zest and juice
• salt and black pepper
• 
  
• Directions
• Cook the tortellini according to the package directions.
• Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the vegetables and cook, tossing occasionally, until they begin to soften, 5 to 8 minutes more.
• Add the tortellini, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.
• 
  
• Frozen Mamas
• Defrost the vegetables/butter/lemon packet. They are all together in one ziploc bag. Keep tortellini frozen.
• • Cook the tortellini according to the package directions.
  • Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the vegetables and cook, tossing occasionally, until they begin to soften, 5 to 8 minutes more.
  • Add the drained tortellini and lemon packet to the vegetables and toss to combine.

Full o' beans chili

From Epicurious (very slightly tweaked - I use frozen corn instead of frozen lima beans): http://www.epicurious.com/recipes/food/views/Full-O-Beans-Chili-232

Ingredients

1 tablespoon olive oil
8 large garlic cloves, chopped
2 14 1/2-ounce cans Mexican-style stewed tomatoes
1 15-ounce can black beans, well drained
1 15-ounce can kidney beans, well drained
1 15-ounce can garbanzo beans (chick-peas), well drained
1 10-ounce package frozen corn, thawed
3 tablespoons chili powder
1 tablespoon ground cumin
Cayenne pepper
1 teaspoon (or more) red wine vinegar

Preparation
Heat oil in heavy large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add next 7 ingredients and bring to simmer. Cover, reduce heat to low and simmer until flavors are blended and corn is tender, about 30 minutes. Season to taste with salt, pepper and cayenne. Add vinegar to taste.

Frozen Mamas:
Thaw & simmer for about 30 minutes. Season with salt & pepper as you see fit. It's also good with some beer added as it simmers, and with any other stuff you'd add to chili. Enjoy!