Grandma Patty's Cheddar Chowder

2 cups water
2 cups diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper

White Sauce:
1/3 cup butter
1/2 cup flour
2 cups milk
2 cups cheddar cheese, grated

Combine soup ingredients in large kettle. Boil 10-12 minutes. Meanwhile in a small saucepan, make white sauce by melting the butter.  Add flour and stir until smooth (about 1 minute). Slowly add milk, cook until thickened.  Add grated cheese to white sauce; stir until melted. Add white sauce to vegetables that have not been drained. heat through.

Portobello Fajitas-BHG

2 Tbs olive oil
1/4 tsp salt
1/4 tsp ground black pepper
3 medium portobello mushrooms
1 red and/or yellow sweet pepper, quartered
8 6-7inch flour tortillas (soft taco or fajita size)
2 medium avocados, halved, seeded and peeled
1/4 cup light mayonnaise
1 tsp chilli powder
Salsa Verde
Fresh Cilantro sprigs
Lime Wedges

1. In a small bowl combine olive oil, salt, and pepper.
2. Brush the portobello mushrooms and sweet pepper with the olive oil mixture. Stack tortillas and wrap in foil.
3. For a charcoal grill, place the portobellos, pepper quarters, and foil packet on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until tender, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat the medium. Place portobellos, pepper quarters, and foil packet on a grill rack over heat. Cover and grill as above.)
4. Slice portobello and sweet pepper into strips. In a medium bowl, mash one of the avocados; stir in mayonnaise and chili powder. Season to taste with salt and pepper. Slice remaining avocado. Serve sweet pepper, portabello and sliced avocado on tortillas. Top with mayonnaise mixture. Makes 4 servings.

Spnach Tortellini with Beans and Feta

1 9oz package refrigerated cheese-filled spinach tortellini
1 15oz can cannellini (white kidney) beans, rinsed and drained
3/4 cup crumbled garlic and herb flavored feta cheese
2 Tbsp olive oil
1 large tomato, chopped
Ground black pepper
4 cups baby spinach

Cook tortellini according to package directions. Drain and return to pan
Add drained beans, feta chesse and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 miunte more. spinkle black pepper
Serve over spinach