* 1 medium red- skinned potato, chopped (about 3/4 cups)

* 1 medium onion, chopped

* 1/2 cup chopped green bell pepper

* 1/2 cup chopped red bell pepper

* 2 large eggs

* 3 large egg whites

* 1/2 teaspoon hot red pepper sauce

* 1/4 teaspoon salt

~Directions~

1) Preheat oven to 400F.  Coat 8" oven proof nonstick skillet w/ nonstick cooking spray and set over medium heat. Sauté potato until soft, about 5 min.

2) Stir in onion and green and red peppers. Sauté until soft about 5min.  Remove skillet from heat . Transfer veggies to plate.  Coat skillet again w/ cooking spray and return to heat.

3) Meanwhile, whisk eggs , egg whites, red pepper sauce, and salt in a medium bowl.  Pour into hot skillet.  Cook until set on bottom, lifting up w/ heatproof rubber spatula to let uncooked portion flow underneath.

4) Spoon veggies over half of omelet and fold omelet over filling.  Transfer skillet to oven and bake until eggs are completely set, about 3 min.  Cut omelet in half and serve w/ toast.

* 1 pkg. (9 oz) DI GIORNO tortelloni, any flavor

* 2 cups broccoli flowerets

* 1 pkg. ( 10 oz) DI GIORNO alfredo sauce 

* 1 pkg. (6 oz) LOUIS RICH grilled chicken breast strips 

~Directions~

1) Prepare pasta as directed on package, adding broccoli to water during last 3 min of pasta cooking time; drain.

2)Heat sauce anda chicken breastr strips in saucepan on medium heat 5 in or until thoroughly heated.

3)Toss all ingrediants. Makes 3 servings.

* 1 lb. dry pasta

*1 lb mild italian sausage, casing removed

* 1 cup chopped onion

* 1 clove garlic, minced

* 1/2 cup sliced fresh mushrooms

*1 can (28 oz) CONTADINA Recipe Ready Crushed Tomatoes

*1 can (15 oz) CONTADINA Tomato Sauce

*1/2 teaqspoon dried, crushed oregano leaves

*1/4 teaspoon dried, crushed, basil leaves

~Directions~

1) Cook pasta according to package directions; drain and keep warm.

2) Meanwhile, brown sausage w/ onion and garlic in large skillet, stirring to break up sausage. Stir in mushrooms, crushed tomatos, tomato sauce, oregano and basil.

3) Bring to a boil. Reduce heat to low; simmer, uncovered, for 30 min, stirring occasionally. Serve over pasta. Makes 8.

*4 large baking potatos ( about 10 oz each) scrubbed

*3/4 cup shredded low- fat sharp cheddar cheese

*1/2 cup reduced- fat sour cream

*1/2 teaspoon chili powder ot to taste

*1 teaspoon salt

*1/4 cup snipped fresh chives

~Directions~

1)Preheat oven to 400F. Prick potatos several times w/ fork. Place directly on oven rack and bake until soft, about 1 hour.

2)Meanwhile, stir together 1/2 cup cheddar, sour cream, chili powder, salt, and 3 tablespoons chives in a small bowl.

3)Hollow out potatos, putting potato flesh into large bowl and mash (don't worry if it's not completely smooth). Stir in cheddar mixture.

4) Spoon potato mixture into shells, dividing evenly and top w/ remaining cheese. Put shells in shallow baking pan and bake until cheese melts, about 15 min. Sprinkle w/ remaining chives.