Hot Jalapeño Salad

24 oz Bag of medium shell noodles~ Cooked
Approx 1 Cup chopped Celery
2 Bell Peppers  chopped
1 bunch green onions chopped
1 small jar jalapenos chopped (these are canned japs)
16 oz jar of real mayo

Mix it all together and refrigerate

You can play with the recipe by adding more or less of any of the ingredients until you get it just the way you like it! Enjoy!!

Some add cheese or shrimp.

Mexican Corn Bread Casserole

1 cup cornmeal

1 cup milk

2 eggs, well beaten

1/2 teaspoon baking soda

3/4 teaspoon salt

1 (16 oz) can cream-style corn

1 onion, chopped

1 pound ground beef

1 to 2 jalapeno peppers, chopped

2 cups grated Cheddar cheese

Mix first 6 ingredients and set aside. Brown onion with ground beef until meat is done. Add jalapenos and cheese. Pour 1/2 of batter into a shallow greased 2-quart casserole dish. Add meat mixture. Cover with remaining batter. Bake at 350 degrees for 45 minutes.

Yield: 4 to 6 servings

Cheesy Veggie Quesadillas

This recipe came from SlimFast, and it's basically an easy quesadilla recipe! Serve with a garden or fruit salad for a healthy, fun meal!

1 cup onion, white, chopped
1 zucchini
1/8 teaspoon salt
20 I Can't Believe It's Not Butter!® Original sprays
8 tortillas, flour, 6"
2 dry cups cheddar cheese, low-fat
1 cup tomato, chopped

Preparation

1. Halve the zucchini lengthwise, and thinly slice.

2. Preheat 10-inch nonstick skillet over medium-high heat. Add onion, zucchini, salt and spray with I Can't Believe It's Not Butter!® Original. Cook covered, stirring occasionally, 8 minutes or until tender.

3. Evenly divide onion mixture between 4 tortillas, then evenly top each with cheese. Top with remaining tortillas.

4. In 12-inch skillet, cook quesadillas over medium-high heat, one at a time, turning once, 2 minutes or until cheese is melted. Cut into wedges and serve immediately, garnished with chopped tomatoes.