Cabbage Slaw With Spinach                                                                                              

2 cups coleslaw blend from a 1 pound bag

1/4 teaspoon dill weed

2 cups torn fresh spinach leaves

1/2 cup bite size strips of red bell pepper

1/2 cup bit-size strips of green bell paper

1/4 cup ranch salad dressing

In a large bowl, toss all of the salad ingredients.  Refrigerate at least 20 minutes.

Roasted Potatoes With Fresh Vegetables

2 1/2 cups of refrigerated red potato wedges

1 medium red bell pepper cut into 1-inch pieces1 small zucchini, cut into 1/2-inch pieces

4 ounces fresh whole mushrooms, halved

2 teaspoons olive oil

1/2 teaspoon Italian seasoning

1/4 teaspoon garlic salt

Preheat oven to 450 degrees.  Spray a 15×10x1-inch pan with cooking spray.  In a large bowl, toss all ingredients to coat evenly and  spread in a pan.

Bake for 15 to 20 minutes.  Stir once after 10 minutes until the vegetables are tender and lightly browned.

Glazed Carrots and Snap Peas

2 cups baby carrots

1 cup frozen frozen sugar snap peas

2 tablespoons orange marmalade

dash pepper

dash salt

In a medium saucepan, heat 1 cup of water to boiling.  Add carrots, and return to boiling.  Reduce the heat to low and cover and simmer for 8 to 10 minutes until carrots are tender.  During the last 5 minutes of cooking, add the sugar snap peas.  Drain and return to saucepan.

Stir in the marmalade, salt and pepper.  Cook and stir over medium heat until the marmalade is melted and the vegetables are glazed.