1 lb. Box of your favorite pasta (bow ties is her preferred, but you can also use macaroni or the little spirals, or any of the small pasta shapes)

1/2 lb (8 oz) frozen peas (I just use about half a 1 lb bag)

1/2 lb (8 oz) frozen corn (although DD prefers a higher corn to peas ratio, I just use what I have left in the freezer, or leftovers from dinner are ok too)

1 cup small cubed cheddar cheese ( cut a few slices of cheese, and cut into cubes. The amount here is approximate, use as much as you like)

4 hard-cooked eggs, chopped (again, you can use more or less to your taste)

salt to taste

prepared mustard (I just use a little squeeze from the bottle, maybe 1 to 2 tsp)

mayonnaise (enough to moisten the salad and stir it all together. This might be approx 1/2 cup, more or less)

Cook pasta, rinse with cold water and drain. While cooking pasta, cook the eggs. To make peeling easy, do not use really fresh eggs (use some at least a week old),when done cooking, drain, then put ice in the pan with the eggs, and some water. Swirl it around for the eggs to roll around and crack the shells. Let them set in the water a few minutes, then peel the cold eggs. The cold water getting in under the shell helps them peel a bit easier. Let the frozen peas and corn set out at room temp during the cooking of the pasta and eggs.

When the pasta and chopped eggs are ready, put them in a big bowl, add the peas and corn, and cheese,and stir. Then add the salt,mayo and mustard and mix thoroughly, and chill until time to serve. (No need to cook the peas and corn, they are fine when thawed. But its also ok to use cooked ones that are leftover from dinner. Just take them out of the fridge and drain them so they don't have any liquid.)

This is a really easy recipe, you can use whatever amounts you have on hand.Its very versatile. A bit of leftover pasta? Just throw a little amount of veggies and egg,and cheese with it. Helps you use the leftovers. If your kids like other veggies, feel free to toss them in. I've also added bits of chopped leftover chicken too if I have it. My daughter likes it so much, she will eat the entire big bowl for every meal for 2 days until its gone. The rest of us are lucky to get any!

Low fat Potato Salad

Posted by Suzi Cooking with the Seasons

2 pounds medium-sized red potatoes -- unpeeled

1/3 cup thinly sliced celery

1/3 cup finely chopped onion

1/3 cup grated carrot

1 tablespoon sweet pickle relish -- plus

1 1/2 teaspoons sweet pickle relish

1/3 cup nonfat or reduced-fat mayonnaise

1/3 cup nonfat sour cream

2 tablespoons spicy mustard

1/4 teaspoon ground black pepper

Chopped potatoes into bite size pieces and cook until tender, drain. Let cool about half hour. Add Add the celery, onion, carrot, and relish, and toss gently to mix. Combine the dressing ingredients in a small bowl, and stir to mix well. Add the dressing to the potato mixture, and toss gently to mix. Cover the salad and chill for at least 2 hours before serving.