I love broccoli or cauliflower with cheese sauce! BROCCOLI AND CHEESE SAUCE (Food Figure) 1-2 heads of broccoli 2 tbsp flour 2 tbsp butter 1-1/2 cups low fat milk 3 ounces grated cheddar pinch of fresh nutmeg pinch of cayenne salt and pepper to taste Cut your broccoli into bite sized pieced and place them into a steamer. In a small pot over medium-low heat create a roux by adding the butter and flour. Cook this for about 2-3 minutes. Add the milk, about 1/4 cup at a time, stirring with a whisk. Adding the milk in small additions will help prevent any lumps in the sauce. Add a pinch of freshly grated nutmeg and a pinch of cayenne pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 10 minutes. Turn off the heat and add the cheese, stirring slowly until its melted. Season with salt and pepper to taste. Place the steamed broccoli into a serving dish and pour the cheese sauce over top. Serves 4.

We are having our Garden club lunch this week and it is bring a salad day, any and all types of salads, from fruit to chicken. So I am making this one. I will have it in a bowl surrounded by the scoops tortilla chips (whole grain they are best) So it can be scooped and eaten.Or just put on a plate and eaten. I use the pre cooked Fajitas meat it comes in beef or chicken by John Soules John Soules Beef Fajitas Fajitas black bean salad Yields: 6 to 8 servings Prep time: 15 min Ingredients: 1 to 2 cups diced cooked fajitas meat (optional) 2 (15-ounce) cans black beans, rinsed and drained 1 cup fresh, frozen or canned corn kernels * 1 sm jar mild, medium or spicy salsa (your preference) 1 (14.5-ounce) can diced tomatoes with oregano, garlic and/or basil** 1/4 cup good-quality balsamic vinegar 1 to 2 whole avocados , peeled, seeded, and diced * If using canned corn kernels, drain before using in the salad. ** Diced fresh tomatoes may be substituted. Add some oregano, garlic, and basil. I like to use the tiny grape tomatoes cut in half, I do add garlic and oregano. I also add a can of drained small black olives whole or sliced. I also add about a half cup of grated colby jack cheese added last. Preparation: In a large bowl, combine meat, black beans, corn, salsa, tomatoes, and balsamic vinegar. Refrigerate until ready to serve (best made 1 to 2 days ahead of time before serving). Add diced avocado to mixture just before serving. Serving suggestions: Place mixture into the hollow of an endive leaf and serve. Serve in a bowl surrounded by tortilla chips, preferably the scoops type. Makes 6 to 8 servings.

Oooh, that sounds refreshing, Luckygardnr. I got this gluten-free recipe via e-mail. Twice-baked potatoes freeze nicely. TEXAS TWICE BAKED POTATOES (Gluten-Free Website) 6 large baking potatoes 1 lb. ground beef 6-8 slices bacon, cooked & crumbled 1 medium white onion, diced 16 oz. sour cream Coarse salt & fresh ground black pepper, as desired 2 -3 Tbsp. hot sauce 16 oz. shredded Cheddar cheese 3-5 scallions, diced Wash and perforate potatoes with fork in several places, slice thin line on top. Place potatoes directly on rack of oven preheated to 400F, cook for 1 hour 30 minutes. While potatoes are baking, brown ground beef with diced onion until meat is no longer pink: remove from heat. Fry bacon; remove and drain on paper towels and crumble. Remove potatoes from oven let cool enough to be handled. Slice each potato lengthwise into halves. With a spoon, scoop out almost all of potato into a large mixing bowl, leaving just enough to maintain the rigidness of the skin. With a large fork, hand-mash the potatoes mixing in the sour cream, salt, pepper, and hot sauce. Stir thoroughly until mixture is creamy but still firm. Mix in the crumbled ground beef, bacon, onion, and scallions. Add half of the shredded cheese and combine. Fill the empty potato shells with meat mixture; place on large baking sheet. Top with remaining shredded cheese. Return to oven and bake for 20 minutes or until cheese is thoroughly melted. (Serves: 6)

Thanks, Shirley--seems easier than baking it and definitely faster! I won't stop thinking about this cake until I make it. The picture on Pinterest was to die for! Almost like a sour cream coffee cake. HONEY BUN CAKE (Serve at Once) For the Cake: 1 box yellow cake mix 4 eggs 1 cup sour cream 3/4 cup vegetable oil For the Swirl: 1 cup light brown sugar 2 teaspoons cinnamon, or to taste For the Glaze: 2 cups powdered sugar 6 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 325 degrees F. By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow--it's ok if it has some lumps! Set aside. In a separate bowl, mix together the brown sugar and cinnamon until well-blended, and set aside. Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the cake, making sure to sprinkle it on the entire layer. Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece. Place the cake into the oven, and bake for 45-50 minutes, or until an inserted toothpick comes out clean. While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until the glaze is desired consistency. When the cake comes out of the oven, pour glaze onto the entire, hot cake. Let the cake sit for a few minutes so the glaze can set. Serve warm or at room temperature. Serves 12-15