BAKED BEANS SERVINGS: 12

Combine all ingredients in a large baking dish and mix well. Microwave bacon with a napkin on the bottom and a napkin on top of bacon for 2 to 3 minutes until crisp. Let the bacon cool for 1 to 2 minutes, then it crumbles easily. Mix into beans and bake, covered, at 325 degrees for 1.5 hours.

BAKED FRENCH FRIES SERVINGS: 6

Wash and cut potatoes into even slices. The slices should look like French fry wedges. Dump into a big Ziploc bag with seasoning salt and shake away. Add more for extra flavor. Spray cookie sheet with Pam nonstick spray. Pour wedges onto cookie sheet, spreading them evenly. Bake at 425 degrees for 20 to 25 minutes, or until golden brown. You can also use Ranch dressing dry seasoning and mix it the same way.

BUTTERMILK FRENCH TOAST SERVINGS: 6

Whisk egg in large bowl. Add the rest of the ingredients, except bread. Mix well and dip bread into liquid batter, coating both sides. Be careful not to over-saturate bread. Place bread in a sprayed skillet on medium heat; cook on both sides until done, about 5 minutes. Serve with syrup, fresh raspberries, fresh blueberries, or powdered sugar.

CRUNCHY GRANOLA SERVINGS: 32

Preheat oven to 350 degrees. Mix all dry ingredients together. You may want to add other nuts at this time such as pecans, crushed almonds, or walnuts. In a 2 quart saucepan, combine orange juice concentrate, honey, brown sugar, and cinnamon. Add milk. Stir until it boils. Pour over dry mixture. Pour granola onto a sprayed cookie sheet. You may need 2 cookie sheets so that the granola cooks evenly. Bake for 15 minutes and mix the granola around. Bake for another 10 minutes until it looks crunchy, but not too brown. After you remove it from the oven you can add a variety of tasty additions. You can add Craisins, golden raisins, dried apricots and/or dried cherries. Eat as a breakfast cereal, on top of yogurt, or as a topping over fruit.

EGG WHITE OMELET SERVINGS: 1

Whip the egg, egg whites, and cottage cheese. Pour into medium-hot, 8­inch skillet coated with non-stick cooking spray. When egg is almost cooked through, add mushrooms, red and green peppers, tomatoes, and cheese. Fold omelet in half, and cook until done.

HEARTY PANCAKES SERVINGS: 6

Combine first 4 ingredients and let stand at least 30 minutes at room temperature or 24 hours in the refrigerator. Add remaining ingredients. Stir in batter just until the dry ingredients are moistened. Spray skillet with Pam and ladle into skillet. Serve with a dollop of Brummel and Brown butter and fresh cut strawberries.

HERBED COUSCOUS AND VEGETABLES SERVINGS: 4

In a medium sprayed saucepan, sauté mushrooms. Sauté until slightly tender. Add water to saucepan and add all the seasonings. Bring to a boil and add couscous. Remove from heat and let stand with lid for 5 minutes. Add chopped tomatoes and fluff with fork. You can make this with a variety of vegetables and spices. Try this instead of pasta or potatoes as a side dish

HOMEMADE FRESH SALSA SERVINGS: 8

In a food processor, chop up onion, jalapenos, stewed tomatoes, and cilantro. Blend in lime juice. Pour into a large mixing bowl, and add Italian seasoning, salt, and ground pepper. You can also use some fresh oregano and basil instead of the dry seasonings. Serve with chips (blue corn chips are wonderful).

LIME CILANTRO RICE SERVINGS: 6

Add white rice, cilantro, lime juice, lime zest, chicken broth, and water. Cook on stove in 2 quart pan, or cook in a rice cooker. The stove method will take about 30 minutes to cook. Add more water if necessary. Serve with a delicious Mexican meal or shredded beef burritos.

MANGO SALSA SERVINGS: 6

To chop and blend everything faster, I use a food processor. Cut up in large pieces the jalapenos, red onions, cucumber, ginger root, and mango. Blend so that you still have some chunks. Add Italian seasoning, rice vinegar, and balsamic vinegar. Mix well. Chill 1 to 2 hours, then serve. It is great with grilled chicken breasts.

PINEAPPLE SALSA SERVINGS: 6

Combine all ingredients in a food processor and chop. You want chunks. Refrigerate for 1 to 2 hours before serving. Serve with grilled chicken or grilled fish.