• In a small bowl, combine the eggs, mayonnaise and mustard.  Place English muffins cut side up on an ungreased baking sheet.  Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese.
• Bake at 350 degrees for 6-8 minutes or until cheese is melted.

• Divide ham into 8 portions.  Top each stack with a slice of cheese.  Spread both sides of bread with mayonnaise.  Place one slice of bread on each stack.  If necessary, trim ham to fit bread.
• Place pickle (or carrot) in center of each.  Roll up tightly; wrap in plastic wrap.  Refrigerate overnight.

• In a large bowl, combine th oats, brown sugar and salt.  Stir in remaining ingredients.  Press into a greased 15-in. x 10-in .x 1-in. baking pan.  Bake at 425 degrees for 15-17 minutes or until golden brown.
• Cool on a wire rack.
• Makes about 2 1 /2 dozen.

**Idea:  Pack the oatmeal bars in ziploc bags ahead of time, so in the morning, the kids can grab a bag on their way out the door for a wholesome meal on the go!

•  Preheat oven to 425 degrees.
• Heat olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, 5 minutes. While the onions are cooking, wash the bell peppers and slice off a bit of the bottom so they sit flat, taking care not to cut into the interior. Cut off the tops about one half inch down from the stem and carefully remove the seeds and white membrane. Set aside.
• Add the turkey to the pan and break apart with a spatula. When fully cooked through, add cooked rice, cumin, cinnamon, salt and pepper. Stir well to combine. Add the canned tomatoes and the raisins and stir well. Remove from heat.
• Place the peppers in a 9 x 13 inch baking dish and stuff with the meat mixture, mounding slightly. Drizzle tops and sides of each pepper with olive oil. Return the peppers’ tops and cover tightly with foil.
• Bake for 25-30 minutes or until peppers are tender.

• Scrub the potatoes; do not peel.  Place the potatoes in a large pan, cover with water and boil, covered, until tender when pierced, about 20 minutes.  Drain and place in a serving container.  Keep warm.
• Melt butter in a frying pan over medium heat.  Add chopped onion and green onions and cook until limp.  Add the tomatoes and cook, stirring often, for 5 minutes.  Stir in the cream, cilantro, oregano, cumin, and salt and pepper to taste.  While stirring, slowly add the cheese and cook until cheese is melted.
• If potatoes are not small, cut them in halves or quarters.  Spoom the sauce over the potatoes.
• Serves 4 to 6.