A few new Recipes from 2008

Pineapple Black Bean Enchiladas
Serves: 8
2 tsp. vegetable oil 1 tsp. salt
1 large yellow onion, chopped (about 1 cup) 1/2 c. chopped fresh cilantro
1 medium red bell pepper, chopped (about 1 cup) 3 c. (12 oz.) grated low-fat cheese
1 20-ounce can pineapple tidbits, drained 1 10-oz. can mild enchilada sauce
1/3 c. pineapple juice, reserved 8 whole wheat flour tortillas (8" or 9")
1 15-ounce can black beans, drained, rinsed 1/2 c. fat-free sour cream
1 4½-ounce can chopped green chilies 8 tsp. chopped fresh cilantro

Spray a 13x9" glass baking dish with cooking spray. Heat oil in a 12-inch nonstick skillet. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 c. cilantro and 2 c. of the cheese. Spread 1 Tbsp. enchilada sauce on each tortilla. Spoon about 3/4 c. vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray a sheet of foil with cooking spray; place sprayed side down over baking dish and seal tightly. Bake at 350 for 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking. Top each enchilada with 1 Tbsp. sour cream and 1 tsp. cilantro. Nutritional information: 330 calories, 7 grams fat, 7 grams fiber

This is one of my new favorite recipes. I could eat it every day!

Creamy Pasta Bake
1 Jar (30 ozs) spaghetti sauce (Ragu or whatever)
1 pk Rotini cooked & drained
1 1/2 c Sour Cream
1 pk Chopped Spinach (frozen) (thawed and drained)
1/2 c Grated Parmesean Cheese (2 ozs) Heat oven to 375 deg F. Mix all ingredients. Spoon into a 13 x 9 inch baking dish. Bake 25 minutes.

Very easy, and yummy!

3 layer Jello

2 lrg. jello's- (For Christmas I used green and red, 4th of July blue and red.)
Top-Dissolve 1 box jello in 1c. boiling water. Add 5-6 ice cubes. When all ice is melted,
pour into 9x13 dish. Let set until firm (1 hr. or so)
Center- 1 pkg cream cheese, softened
1/4 c. sugar
1 carton cool whip
1 small can crushed pineapple, drained
1 spoonful miracle whip
Mix all together and spread over 1st layer. Let set about 30 minutes.
Bottom-Just like the top layer. Pour evenly over center and let set until firm.