Skillet Tomatoes and Squash

Prep Time:  30 minutes

4 Tbsp butter
2 small zucchini, sliced
2 yellow summer squash, sliced
2 medium onions, thinly sliced
4 medium tomatoes, sliced
1 tsp. garlic salt
1/2 tsp. dried basil or 1 Tbsp. chopped fresh basil
4 oz. grated mozzarella cheese
1 cup seasoned croutons

Melt butter in large skillet.  Add squash and onion.  Cook over medium heat until the vegetables begin to become golden.  Gently stir in the tomatoes and seasonings.  Turn heat to low, cover, and cook for 3 to 5 minutes, or until the tomatoes are tender.  Remove from heat, sprinkle with cheese and croutons.  Cover, let stand for 2 to 3 minutes or until the cheese is melted.

Servings:  6-8 as a side dish

Kale Chips

Prep Time:  30 minutes

- 1 to 2 bunches of kale, washed, with the thick vein from the middle of each piece removed and cut into bite-sized pieces
- Seasoning salt
- Olive oil

1.  Preheat oven to 350 degrees.
2.  Lightly oil a large baking sheet (11x17") with olive oil.
3.  Spread the kale pieces in a single layer across the baking sheet so that they are close, but not overlapping.
4.  Mist with oil and sprinkle with seasoning salt.
5.  Bake for 9 to 11 minutes, or until lightly crisp.  (Do not over-bake or these will be too crumbly to eat as "chips.")

Makes 6 side dish servings.