" /> Mystical Meatballs: January 2000 Archives

Main | February 2006 »

January 15, 2000

Chile con Queso

2 Tbsp. Olive oil
1/2 med. Onion, diced
1 can rotel
1 cup (1/2 lb.) cheese, grated
1 cup cream
garlic salt
chile powder
1 Tbsp. flour

Saute onions in olive oil in a medium size sauce pan until limp but not brown. Turn heat to low; add rotel, cream, and cheese. Add flour to thicken. Add spices to taste. Stir until cheese is melted.

Garlic Yeast Bread

Serves 4
Est. preparation time: 10 mins
Est. cooking time: 3 hrs, 40 mins


2/3 cup water (70-80 degrees)
2 teaspoons softened butter\margarine
1 garlic clove, minced
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 3/4 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting.

Tracey's White Bread

Serves 8
Est. preparation time: 10 mins
Est. cooking time: 3 hrs, 10 mins

11 oz warm water
1 tsp lemon juice
1 1/4 Tbsp oil
1/3 cup sugar
1 1/2 tsp salt
2 Tbsp powdered milk
4 cups bread flour
2 tsp yeast

Add ingredients according to bread machine instructions. Set bread machine on normal bread setting. Makes 2 lb loaf.

Mary Ellen's Bread Machine Bread

3/4 cup water
3/8 cup milk
2 1/2 T honey
2 1/2 T oil
1/4 cup powdered milk
1 1/2 tsp salt
1 1/2 T sugar
2 T wheat germ
2 cups wheat flour
1 1/2 cups white flour
1 pkg or 1 T yeast
after the beep add 1/3 cup sunflower seeds
I used the regular cycle to cook it.

Honey Corn Bread

1 egg plus enough water to equal 1 cup
1/3 cup honey
3 Tablespoons butter or margarine, softened
3 cups bread flour
1/2 cup cornmeal
2 Tablespoons dry milk
1 teaspoon salt
1 1/4 teaspoons bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.

Multigrain Loaf

1 1/4 cups water
2 Tablespoons butter or margarine, softened
1 1/3 cups bread flour
1 1/3 cups whole wheat flour
1 cup 7-grain or multigrain hot cereal (uncooked)
3 Tablespoons packed brown sugar
1 1/4 teaspoons salt
2 1/2 teaspoons bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Note: You'll find 7-grain cereal in the hot-cereal section of your supermarket.


1 cup shortening
3/4 cup sugar
1 T salt
1 cup all bran

Pour 1 cup boiling water over this and let cool.

When cool, add 2 eggs and 2 pkgs yeast which have been dissolved in 1 cup of warm water. Stir in 6 cups flour.

Let rise until double (about 2 hours).

Roll out and cut like biscuits. If you want to freeze them, do it at this point.*

Put in pan and let rise again.
Bake at 400 deg about 10 minutes.
Makes about 3 dozen.

* To defrost frozen rolls, place them on a tray dusted with flour and cover them with lightly greased plastic. The frozen rolls will take a day to thaw in the refrigerator, or several hours at room temperature. Put the rolls in a warm, draft-free place to let them fully rise before baking them. Bread dough will keep in the freezer for up to a month.


4 T. margarine
1 8 1/4 oz can cream style corn
2 C. bisquick

Melt butter in 15 1/2 x 10 1/2 x 1 inch pan. In mixing bowl, combine biscuit mix and corn. Stir till soft dough is formed. Knead about 15 strokes on lightly floured surface. Roll to 6 x 10 rectangle. Cut into 1 x 3 inch strips. Roll in melted butter in pan and arrange in single layer. Bake in hot oven (450 deg) 10-12 minutes.

Makes 20 bite sized cornsticks.


1/2 c. butter
1 c. sugar
2 eggs
3 bananas (very ripe) mashed
1/2 c. chopped nuts
2 c. sifted flour
1 tsp. soda
1/4 tsp salt

Cream butter & sugar. Add unbeaten eggs, flour, soda, salt, bananas and nuts.

Grease and flour loaf pan. Bake at 350 deg 1 hour.

Note: Can substitute coconut for the nuts

To freeze: Let it cool completely, wrap in plastic wrap and then place in a ziploc freezer bag and into the freezer.

Quick and Easy Tiramisu

Prep time: 20 mins
Cook time: 50 mins

1 (16-oz.) package angel food cake mix
1 (5.1-oz.) package instant vanilla pudding mix
3 cups 2% milk
1/2 cup TASTER'S CHOICE(r) 100% Pure Instant Coffee
1 (8-oz.) container of non-dairy whipped topping

Prepare angel food cake mix according to package directions.

While cake cools, prepare vanilla pudding, using milk.

Cut cake into 24 equal slices. Place half of them in a shallow rimmed serving dish. Drizzle with half the coffee. Spread half the pudding over cake. Cover with remaining slices of cake. Drizzle remaining coffee on top. Top with remaining pudding and garnish with whipped topping. Chill until served.

Serves 12

German Chocolate Upside Down Cake

Serves 10-14

1 cup coconut
1 cup chopped pecans
18 1/2 ounce German chocolate cake mix
3 large eggs
1 1/4 cups milk
1/4 cup vegetable oil

8 ounce package cream cheese
1/2 cup butter or margarine
1 pound powdered sugar

Grease 13x9x2 pan. Line with wax paper and grease wax paper. Sprinkle coconut and pecans in bottom of prepared pan. Combine cake mix, milk, eggs and oil.
Mix according to package directions. Spoon batter over
coconut and pecans.
Combine cream cheese and butter in saucepan; cook over low heat until butter melts and mixture is smooth. Stir often. Stir in powdered sugar; spoon mixture evenly over batter. Bake at 350 degrees for 40-45 minutes. Cool in pan for 10 minutes. Invert cake onto a serving platter. Remove and
discard wax paper.

Almond Joy Cake

1 chocolate cake mix made according to package directions (Swiss chocolate is good, can use milk instead of water)

First icing:
1 cup sugar
1 cup evaporated milk
24 large marshmallows (or 2 1/2 cups miniature)
1 7-oz package of coconut

Mix sugar, milk and marshmallows in a medium sauce pan and
bring to a boil. Add coconut and pour over cake while cake
is still hot.

Second icing:
1 stick margarine
12 oz package semi-sweet chocolate chips
1 cup nuts (We use pecans because we have them. Almonds
would be ok. Sometimes I toast the nuts by putting them on
a cookie sheet in the oven when I'm cooking the cake. It
takes about 10 minutes. They should be stirred once or

Melt margarine and chips. Add nuts and spread on cake.


1/2 cup margarine (softened)
1 pkg yellow cake mix
1/2 cup coconut
1 can pie sliced apples, drained OR 2 1/2 cups sliced apples
1/2 cup sugar
1 tsp cinnamon
1 cup sour cream
1 egg
2 Tbsp milk

Heat oven to 350 deg. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into ungreased 9 x 13 x 2 pan. Bake 10 min.

Arrange apple slices on warm crust. Mix cinnamon & sugar; sprinkle on apples. Blend sour cream & egg & milk. Drizzle over apples.

Bake 25 min or until edges are light brown. Serve warm.

PEAR KUCHEN -- Substitute 2 16-oz cans sliced pears, drained & 1 pkg chocolate cake mix.

PEACH KUCHEN -- Substitute 1 can (19 oz) sliced peaches & 1 pkg white cake mix.

CRANBERRY KUCHEN -- Substitute 12-oz bag of cranberries.


1 cup butter
3 cups sugar
3 cups flour
1 cup buttermilk or sour cream
1/4 tsp soda
6 eggs (separated)
1 tsp. lemon extract
1 tsp vanilla extract

Spray tube pan or bundt pan with Baker's joy. Separate eggs. Beat whits until stiff; set aside. Cream butter & sugar until smooth. Add egg yolks and continue beating. Mix soda into flour. Add flour alternately w/buttermilk or sour cream. Continue beating. Add extracts and mix in. Fold in egg whites.

Slow oven -- 325 degrees approx 1 hour 15 minutes


1/2 cup water
2 cups sugar
Pinch of salt
1 (7 oz) jar marshmallow cream
1/4 cup chopped nuts

Combine water, sugar and salt
Bring to a rolling boil and boil for two minutes only.

Place marshmallow cream in large bowl and pour hot syrup into marshmallow. Stir until candy loses its gloss. Add nuts.
Drop from spoon onto waxed paper.


Empty contents of jar into medium bowl. Stir in 1 stick butter or margarine, melted; 1 large egg and 1 teaspoon vanilla (substitute 1 teaspoon almond extract in cookies containing almonds) and mix until well combined. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake at 375 degrees for 10-12 minutes or until cookies are light golden brown. Makes 30.


1 pkg (18 1/2 oz) cake mix of choice
2 eggs
1/4 cup oil
1/2 to 1 tsp flavoring extract (opt)
1 cop chocolate chips, chopped nuts, raisins, etc. (opt)

Preheat oven to 375 degrees.

Combine half of mix with eggs, oil and extract until smooth. (Flavorings may amplify or complement the flavor of the mix.)

Stir in remainder of mix plus any additions such as chips or nuts.

Drop dough by teaspoonsful, about two inches apart, on ungreased cookie sheet.

Bake about 10-12 minutes. Centers will be soft.

Allow to cool slightly before removing from cookie sheet.

Makes about three dozen 2 1/2 inch cookies.


Chocolate Chip CookiesCream together:
1 cup butter
1 cup sugar
1 cup brown sugar

2 eggs
1 tsp vanilla

Mix together:
2 cups flour
2 1/2 cups oatmeal, ground fine
1/2 tsp salt
1 tsp baking powder
1 tsp soda

Mix all ingredients together.

12 ounces chocolate chips
4 oz Hersheys Bar (grated)
1-1/2 cups chopped nuts

Bake on ungreased cookie sheet.
Make golf-ball size cookies, place 2" apart. Bake at 350 deg for 8 minutes. Makes 60 cookies.


1/2 cup butter

1 cup sugar

1 med whole egg or 2 small egg yolks

1/2 tsp salt
2 tsp baking powder
2 cups flour

1 tsp vanilla

Bake at 375 deg 6-8 minutes.

For extras sparkle and color, glaze your cookies, using this simple recipe:

Blend together 3/4 cup sifted confectioners sugar and 3 to 4 tsp water. Follow package direction on food coloring for desired color. While cookies are still warm, brush with glaze.


1 cup soft shortening
2 tsp cream of tartar
1-1/2 cups sugar
1 tsp soda
2 eggs
1/4 tsp salt
2-3/4 cups flour

Combine all ingredients. Form into balls. Roll balls in cinnamon mixture (2 T sugar, 2 T cinnamon)
Place on ungreased cookie sheet 2" apart (do not flatten).

Bake 8-10 minutes at 375 degrees.
Ready when light brown but still soft. Make 5 dozen.

Mom's Super Turbo Cookies

1 brick of white almond bark (24oz)
3/4 cup of your favorite Extra Crispy Peanut Butter
1 package Butterscotch Chips
1 Cup small marshmallows (more or less)
1 jar of Dry Roasted Peanuts (8oz)
1/2 cup shredded coconut (optional)
roughly 3 cups of Rice Crispies

Put almond bark and peanut butter in a mixing bowl. Melt the almond bark and peanut butter together in the microwave -- stir every 2 or 3 minutes (depending on microwave) -- keep the almond bark from burning. Stir until the almond bark is melted and the mix is fairly runny.

Add the butterscotch chips and stir until they are melted. Microwave again if you have to get them to melt.

(Optional) - add coconut and stir

Add peanuts and sprinkle in marshmallows while stirring

While mixing, thicken the mix with Rice Crispies

Lay out a sheet of wax paper and spoon the cookies out to any size you want. Let them cool and harden, then eat about 50 of them.

Makes approx 6 dozen

Tracey's Chocolate Mocha Pie

1 Oreo cookie pie crust
1 1/4 cup skim milk
2 t. instant coffee
1 8 oz. tub fat free Cool Whip
1 package instant chocolate pudding mix (6 serving size)

Mix pudding mix, cold milk, and coffee for 1 1/2 minute with whisk in medium bowl. Stir in Cool Whip. Put mixture in Oreo pie crust and put in freezer for as long as you can stand the wait.

Perfect Poached Pears

Prep time: 15 mins
Cook time: 20 mins

1/4 cup water
1/4 cup sugar
3/4 cup red wine
2 teaspoons orange zest
6 black peppercorns
1 cinnamon stick
2 pears, stemmed, halved and seeded
1/2 teaspoon vanilla extract

In a large saucepan, combine water, sugar, wine, orange zest, peppercorns and cinnamon. Mix well and bring to a boil over medium-high heat.

Add pear halves to the saucepan and lower heat to a low simmer. Cover and cook until pears are tender, about 10 minutes.

Place pears in serving bowls with a slotted spoon. Strain liquid and place back in saucepan; bring to a boil over high heat. Boil until reduced by half and syrupy, about 10 minutes. Let cool to room temperature; add vanilla and pour over pears.

Serve with vanilla ice cream, if desired.

Serves 4

Mistletoe Market Wassail

Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 5 mins

8 cups apple cider
2 cups pineapple juice
1 1/2 cups orange juice
1/2 cup lemon juice
1 cup sugar
2 cinnamon sticks
1 teaspoon whole clove

Combine apple cider, pineapple juice, orange juice, lemon juice, sugar, cinnamon sticks, and whole cloves. Bring to a boil in a saucepan. Strain before serving.

Servings: 16


1 (6 oz) orange juice, undiluted 1 cup milk
1 cup water
1/2 cup sugar
1 tsp vanilla

Mix in blender with 12 large ice cubes (2 cups crushed ice) for 30 seconds or until blended.

Simple Stroganoff

Serves 4
Est. preparation time: 10 mins
Est. cooking time: 20 mins


1 pound ground beef
1 clove garlic
1/4 cup milk
1/4 cup chopped onion
1 can mushroom soup
1/2 cup sour cream
4 srvgs egg noodles or rice

Brown meat, onion and garlic; drain off fat.

Blend soup and milk; add to meat and heat well.

Reduce heat and blend in sour cream.

Serve on noodles or rice.

Chipotle Spiced Beef & Bean Chili

Serves 4
Est. preparation time: 10 mins
Est. cooking time: 10 mins

1 pound lean ground beef
1 onion, chopped
1 chipotle peppers w/ adobo
1 can rotel tomatoes (10 oz)
2 cans drained kidney beans (15 oz)
1 can tomato sauce (15 oz)
1 tablespoon salt (to taste)
2 tablespoons ground cumin
3/4 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon hot pepper sauce
1/4 cup cheddar cheese, shredded

In a large saute pan, brown ground beef with onion, chipotle peppers and 3 tablespoons of the adobo sauce; drain well. More chipotle peppers can be used for a spicier chili.

In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans (drained and rinsed), tomato sauce, salt to taste, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.

Jiffy Hamburger Soup

Serves 6
Est. preparation time: 10 mins
Est. cooking time: 2 hrs


1 pound lean hamburger meat
1 large yellow onion
1 large bell pepper
1 can veg-all mixed vegetables
1 can 42 oz vegetable juice
1/2 teaspoon garlic powder
1 tablespoon a-1 steak sauce
1 tablespoon diced parsley

In a dutch oven or soup pot, brown hamburger meat. Drain and set aside. Chop onion and pepper, brown slightly in pan hamburger was cooked in. When browned, add all other ingredients and meat. Simmer slowly for 2 hours (4-8 hours in a crockpot on low). Add salt and pepper to taste. (35 minutes @ 375 degrees in microwave convection oven).

Tex-Mex Chili

Serves 8

Est. preparation time: 12 hrs
Est. cooking time: 2 hrs, 30 mins


1/2 pound dry pinto beans
1 tablespoon oil
3 tablespoons chili powder
2 pounds ground beef
2 green bell peppers, chopped
2 onions, chopped
2 garlic cloves, crushed
1/3 cup chili powder
1 tablespoon salt
1 teaspoon sugar
1 teaspoon cumin seed
16 ounces whole tomatoes
1 red chili pepper

Sort dry pinto beans, place in a kettle, cover with water, and soak overnight.

To the beans, add oil and chili powder. Cover and simmer for 1 hour, or until tender, adding water if necessary.

In a skillet on medium heat, combine ground beef, chopped green bell peppers, chopped onions, and crushed garlic cloves. Cook until the beef is browned, stirring to crumble; drain. Stir into the meat, chili powder, salt, sugar, cumin seed, and whole tomatoes; cover and simmer for 1 hour and 15 minutes.

Add the meat mixture to the pinto beans in the kettle. Add red chili pepper. Continue cooking for 15 minutes. Remove the red chili pepper before serving.

Enchilada Casserole

Serves 4
Est. preparation time: 15 mins
Est. cooking time: 35 mins


1 pound ground beef
1 can cream of chicken soup
1 can tomato sauce
2 jalapeno peppers
8 torn flour tortillas
1 small onion
1 can cream of mushroom soup
1 teaspoon chili powder
1/2 teaspoon garlic powder
6 ounces water or milk
3/4 cup shredded cheese

Brown beef; brown onion. Add remaining ingredients. Bake 30-35 minutes at 350 degrees.


1 (8 oz) can crescent rolls
1 lb ground beef
1 (17 oz) can refried beans
1/2 cup chopped onion
1 pkg taco or chili seasoning mix
1 cup (4 oz) shredded Monterey Jack cheese

Preheat oven to 375 deg. Brown ground beef with onion. Add seasoning mix. Stir in refried beans.

Separate crescent dough into 2 rectangles. Place in ungreased 13 x 9 inch pan. Press to seal perforations.

Spoon meat mixture over crust. Top with cheese. Bake 25-30 minutes until golden brown.


1 large onion, chopped
1/2 tsp salt
1 lb ground beef
dash pepper
2 cans (15 1/2 oz) chili, without beans
cheese, grated

Heat oven to 350 degrees. Saute' 2 Tbsp onion and ground beef in a little hot fat. Add chili, salt and pepper. Simmer, covered, 10 minutes. Brush tortillas on both sides with melted butter. Place 1 Tbsp chili mixture, 1 tsp onion and 1 tsp grated cheese in the center of each tortilla; roll up. Place filled tortillas in baking dish. Spoon remaining chili mixture over rolled tortillas, being careful to cover each tortilla to keep it soft. Sprinkle remaining chopped onion and cheese over chili. Bake, uncovered, 15 minutes.

Mix 1 cup Bisquick and 1/4 cup water. Knead 1 minute on board dusted with corn meal. Make 8 balls; flatten each ball into a 5" circle. Bake on ungreased griddle until browned on both sides. Keep soft between towels.

Swedish Meatballs

Serves 10
Est. preparation time: 12 mins
Est. cooking time: 20 mins


1 recipe meatballs, (recipe follows)
1 1/2 pounds ground beef
1/2 cup chopped onions
1/2 cup plain bread crumbs
1/2 cup water
1 large egg, lightly beaten
2 tablespoons dry instant nonfat dry milk
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg

1 recipe gravy
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 1/2 cups beef broth
1 cup NESTLÉ(r) CARNATION(r) Evaporated Milk
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
10 (1-pound) cups dry noodles, cooked and drained


MIX all meatball ingredients lightly but thoroughly in medium bowl. Shape into 2-inch balls. Place in jelly-roll pan.

BAKE for 20 to 25 minutes or until no longer pink. Drain; reserve fat drippings. Keep meatballs warm.

COMBINE 1/2 cup fat drippings from meatballs (adding vegetable oil to make 1/2 cup) and flour in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 to 2 minutes. Stir in broth, evaporated milk, dill and pepper. Cook, stirring constantly, until mixture comes to a boil and thickens slightly. Add meatballs to sauce; stir. Serve over noodles.

Beef n Bean Tostadas

1 16-oz can refried beans
1 4.5-oz can chopped green chiles, drained
12 tostada shells
1 lb lean ground beef
1 16-oz jar salsa
1 1/2 cups shredded lettuce
3 oz (3/4 cup) shredded Cheddar cheese
3/4 cup diced tomato

Heat oven to 375. In medium bowl, combine beans and chiles; mix well. Spread 2-3 Tbsp bean mixture on each tostada shell; place on ungreased large cookie sheet. Bake at 375 for 5-7 minutes or until hot.

Meanwhile, brown ground beef in large skillet over medium heat until thoroughly cooked, stirring frequently. Drain. Stir in 1 1/2 cups of the salsa. Cook for 2-3 minutes or until thoroughly heated.

Serve tostada shells topped with hot beef mixture, shredded lettuce, cheese, tomato and remaining salsa.

Belize Beef on Spiced Potatoes

Serves 4
Prep & Cook: 30 min

Beef Mixture
1 lb ground beef round
1 can 14.5 oz zesty diced tomatoes, undrained
1 1/2 tsp bottled minced garlic
1 tsp Caribbean jerk seasoning
salt & pepper to taste

2 large (8-10 oz each) unpeeled baking potatoes, such as russets, scrubbed
3/4 tsp Caribbean jerk seasoning

1/2 cup plain lowfat yogurt
3/4 tsp bottled minced garlic
1/2 tsp Caribbean jerk seasoning

cilantro sprigs

Beef Mixture: Brown beef in a large nonstick skillet over medium heat, breaking clumps into small crumbles, 8-10 minutes until meat is no longer pink. Drain off any fat.

Set aside 1 Tbsp diced tomatoes. Stir remaining tomatoes, the garlic and jerk seasoning into the beef. Bring to a boil, reduce heat, cover and simmer 8 minutes, stirring occasionally. Uncover, and, stirring occasionally, simmer 7 minutes to reduce liquid in pan.

Potatoes: Meanwhile heat broiler and have ready a nonstick rimmed baking sheet. Cut potatoes lengthwise in 1/4 in-thick slices; pierce each slice in several places with a fork. Dip slices in cold water, place in a single layer on baking sheet and sprinkle evenly with jerk seasoning.

Broil 3-6 in. from heat source, turning slices over once, 10-12 minutes or until potatoes are tender and lightly browned.

Combine Topping ingredients and reserved 1 Tbsp diced tomatoes in a small bowl. Spoon beef mixture over potatoes, serve with topping and garnish with cilantro.

Favorite Salisbury Steak

Serves 6

1 lb extra-lean ground beef
1/2 cup unseasoned dry bread crumbs
1/2 cup milk
1 egg white
1/4 cup finely chopped onion
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper

3/4 cup beef broth
1/4 cup dry red wine or beef broth
1 Tbsp cornstarch
1/4 tsp dried thyme leaves
1 2.5-oz can sliced mushrooms, drained

In medium bowl, combine all patty ingredients; mix gently. Mixture will be moist. Shape into 6 oval patties, about 3/4 inch thick.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. Remove patties from skillet; drain, if necessary.

In small bowl, combine broth, wine, cornstarch and thyme; blend well. Pour into same skillet. Cook over low heat until mixture boils and thickens, stirring constantly. Stir in mushrooms. Return patties to skillet. Cover; simmer about 15 minutes or until patties are no longer pink in center.

200 calories, 10 fat g

Sassy Southwestern Burgers

Serves 4

1 lb lean ground beef
6 Tbsp salsa
2 Tbsp taco seasoning mix (from 1.25 oz pkg)
4 burger buns, split
4 (1-oz) slices hot pepper Mont Jack cheese

Heat grill. In medium bowl, combine ground beef, 2 Tbsp of the salsa and the taco seasoning mix; mix well. Shape mixture into 4 patties, 1/2 inch thick.

When ready to grill, place patties on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 11-13 minutes or until patties are thoroughly cooked, turning once.

Meanwhile, place buns, cut side down, on grill. Cook 1-2 minutes or until buns are lightly toasted. Place 1 slice of cheese on each patty; cook an additional 1 minute or until cheese is melted.

Place patties on bottom halves of buns. Top each with 1 Tbsp salsa and top half of bun.

460 calories, 26 fat g

Tex-Mex Tamale Skillet

Serves 4

1 lb lean ground beef
1 16-oz jar salsa
1 11-oz can whole corn with red & green peppers
4 6-in soft corn tortillas, halved, cut crosswise into 1/2 inch strips
4 oz (1 cup) shredded Mont Jack cheese
2 T chopped cilantro (opt)

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Add salsa, corn and tortilla strips; mix well. Reduce heat to medium; cover and cook 10-16 minutes or until tortilla strips are tender, stirring occasionally. If mixture seems dry, add 2-3 T water.

Sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Sprinkle with cilantro.

480 calories; 25 g fat

Tuna Cashew Casserole

Serves 6

Est. preparation time: 10 mins
Est. cooking time: 40 mins


5 ounces chow mein noodles
2 6-oz. cans tuna, drained, water-packed
1 10 3/4-oz. can cream of mushroom soup
1 cup finely chopped celery
1/4 cup water
4 ounces cashews
1/4 cup finely chopped onion

Preheat oven to 325°F.

Reserve half cup of chow mein noodles; set aside.

Combine remaining noodles with tuna, soup, celery, water, cashews and onion in a large bowl. Pour into a 1 1/2quart baking dish. Top with reserved noodles; cover.

Bake at 325 degree oven 40 minutes. Serve bubbling hot.

Ham and Vegetables with Mostaccioli

Serves 4
Est. preparation time: 18 mins
Est. cooking time: 20 mins


8 ounces mostaccioli (penne pasta)
2 cups sliced zucchini
1/2 cup sliced green onion
4 teaspoons cornstarch
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
13 ounces evaporated skim milk
5 ounces fully cooked ham strips
1 1/4 teaspoons pepper

Cook pasta according to package directions. Drain well. Set aside.

In a medium saucepan combine zucchini, onion, and 1/4 cup water. Bring to boiling. Reduce heat. Simmer, covered, for 4-5 minutes or until vegetables are crisp-tender. Drain well. Return to saucepan.

Meanwhile, for sauce, in a small saucepan combine cornstarch, basil, majoram, a little of the evaporated milk, and pepper. Stir in remaining milk all at once. Cook and stir until thickened and bubbly. Stir sauce, ham, and pasta into vegetables. Heat through.

Smoky Shrimp Jambalaya

Serves 6
Est. preparation time: 20 mins
Est. cooking time: 45 mins


1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon crushed dried oregano
2 bay leaves
1/4 cup olive oil
3 stalk celery, diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
1/2 pound smoked ham, diced
1/2 pound smoked sausage, diced
1 1/2 cups long-grain rice
1 (14.5-oz.) can diced tomatoes
1 (14.5-oz.) can chicken stock
1 pound large shrimp, peeled and deveined

Combine garlic powder, salt, pepper, cayenne pepper, thyme, oregano and bay leaves in a small bowl; set aside.

Heat oil over medium-high heat in a large pot. Saut� celery, onion, green bell pepper and mixed spices until tender and fragrant, about 5 minutes. Add ham and sausage and continue cooking 4 more minutes. Stir in rice until evenly coated. Add tomatoes (undrained) and stock and bring to a boil, cover and reduce to a simmer. Gently simmer until most of the liquid is absorbed, about 25 minutes.

Stir in shrimp and allow to cook 5 more minutes, until pink. Scoop into large bowls and serve.


Thinly sliced ham and/or thinly sliced turkey
Sliced cheese (Swiss, American, cheddar)

1/2 cup margarine
1/4 cup mustard
1/4 cup chopped onions
1 Tbsp poppy seed
1/8 tsp accent

Spread buns with spread. Place meat and cheese on bun. Wrap in foil and heat in 400 degree oven about 15 minutes.

Creamy Bow Tie Pasta with Broccoli and Ham

5 servings

6 oz (2 cups) uncooked bow tie pasta (farfalle)
2 cups frozen broccoli florets
1 (10-oz) container refrigerated Alfredo sauce
2 cups (about 3/4 lb) diced cooked ham
1 (4 oz) can mushroom pieces and stems, drained

Cook pasta to desired done-ness as directed on package, adding broccoli during last 3 minutes of cooking time. Drain; return to saucepan.

Add alfredo sauce, ham and mushrooms; cook over medium-low heat until thoroughly heated, stirring occasionally.

410 calories; 22 fat g

Ham and Potato Chowder

4 servings

1 7.8-oz pkg au gratin potato mix
1 1/2 cups diced cooked ham
1/2 cup shredded carrot
1/4 tsp pepper
3 cups water
2 cups milk
1/4 cup chopped fresh parsley

In large saucepan, combine potato slices, contents of sauce mix packet from potatoes, ham, carrot, pepper, water and milk. Bring to a boil

Reduce heat to medium; cook 15 minutes or until potatoes are tender. Do not drain. Stir in parsley.

340 calories; 7 g fat

Skillet Ham and Penne Pasta

4 servings

8 oz (about 2.5 cups) uncooked penne
1 Tbsp margarine or butter
1 cup frozen whole kernel corn
1/2 cup sliced green onions
6 oz cooked ham, cut into 1.5x.25x.25-inch julienne strips
4 italian plum tomatoes, quartered, sliced (2 cups)
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup half-and-half
1 oz (1/4 cup) fresh Parmesan cheese

Cook penne to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, melt margarine in 12-inch nonstick skillet over medium-high heat. Add corn, onions, ham and zucchini; cook and stir 4 to 6 minutes or until vegetables are crisp-tender.

Add cooked penne and all remaining ingredients except cheese. Reduce heat to medium; cook and stir 3-5 minutes or until thoroughly heated. Stir in cheese.

420 calories; 12 g fat

Bacon Breakfast Casserole

Serves 6

Est. preparation time: 15 mins
Est. cooking time: 1 hr
Est. refrigerating time: 8 hrs


8 slices white bread, crusts trimmed
12 slices bacon, cooked and crumbled
1 (4-oz.) can sliced mushrooms, drained
2 green onions, thinly sliced
1 1/2 cups shredded cheddar cheese
2 cups 2% milk
4 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Grease an 8-inch square baking dish and line the bottom with half of the bread slices.

Sprinkle bacon, mushrooms and onions over bread. Top with cheese and cover with remaining 4 bread slices.

In a medium bowl whisk together milk, eggs, salt and pepper; pour over bread. Cover. Refrigerate overnight.

Preheat oven to 350°F. Bake casserole, uncovered, for 1 hour or until golden brown and set. Let stand 10 minutes before serving.

Green Spaghetti

Serves 4

Est. preparation time: 10 mins
Est. cooking time: 12 mins


8 ounces spaghetti pasta
3 cups basil leaves
1 clove garlic, crushed
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Prepare spaghetti according to package directions. Drain and keep warm.

Place basil into food processor. Add the garlic and blend. Add cheese, oil, salt and pepper, and blend again until it forms a thick paste. Transfer pesto to bowl with spaghetti and mix well with a fork.

One Pot Pasta Primavera

Prep time: 8 mins
Cook time: 12 mins

1 pound vegetables, mixed cut (fresh or frozen)
1 (8-oz.) package BUITONI(r) refrigerated Angel Hair Pasta
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon white wine vinegar or cider vinegar
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Bring a large pot of water to a boil. Add vegetables and cook until almost crisp tender, about 5 minutes. Add pasta and cook and other 5 minutes.

Drain, put back in pot and mix with mozzarella cheese, parmesan cheese, olive oil, vinegar and garlic powder. Season with salt and pepper. Serve immediately.

Serves 4

Spicy Squash Corn Casserole

Est. preparation time: 10 mins
Est. cooking time: 20 mins


3 cups zucchini squash
1 can corn
1 chipotle pepper
1/4 pound velveeta cheese

Peel and slice the squash. Cook in salted water until tender.

Add corn, chopped chipotle pepper (seeded if desired), and velveeta cheese. Stir and cook until cheese melted and mixture is heated through.

Serves 6

Quick Chipotle-Corn Chowder

Serves 3
Est. preparation time: 15 mins
Est. cooking time: 15 mins


1 can (14.75) cream-style corn
1 can (11) whole corn w/ pepper
1 teaspoon chopped chipotle chile
1/4 teaspoon adobo sauce
1/8 teaspoon cumin
2 1/4 cups milk
2 tablespoons flour
1/4 teaspoon salt

In 2-quart saucepan, combine cream style corn, corn with peppers, chile, adobo sauce and cumin; mix well. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 5 minutes to blend flavors, stirring frequently.

Meanwhile, in small bowl, combine 1/4 cup of the milk, flour and salt; beat with a wire whisk until smooth.

Stir remaining 2 cups milk into chowder. Add flour mixture; mix well. Cook over medium heat until bubbly and thickened, stirring constantly.


200 g ground pork
Nira*: can be substituted by leek or green onion
Leek or Green onion
Soya sauce, salt, and pepper
Sesame oil

Dipping Sauce:
Soya sauce

1. Cut some green, outer cabbage leaves, some green onion (or leek), nira, ginger, and garlic in very small pieces. The amount of these ingredients should equal the amount of meat. Do it as you like.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
2. Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the ground pork all together, and add some salt, pepper, soya sauce, sake, and sesame oil. Mix it all very well.

Making and frying the Gyoza:
3. Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

4. Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

5. Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.

6. Put the gyoza on the table as shown in the image.

7. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their hight.
8. Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
9. Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

To boil, add to boiling water and cook for 6 minutes

To steam, arrange one-third of the dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove from steam, set aside, and keep warm.

Fusilli with Blue Cheese & Toasted Walnuts

Prep time: 15 mins
Cook time: 15 mins

1 (12-oz.) can NESTLÉ(r) CARNATION(r) Evaporated Milk
1 cup crumbled blue cheese
1 (16-oz.) package fusilli or bow-tie pasta, cooked, drained and kept warm
1 1/2 cups frozen peas, thawed
3/4 cup chopped walnuts, toasted

HEAT evaporated milk in large skillet over medium-high heat, stirring frequently, until hot. Stir in blue cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.

ADD pasta and peas; cook, stirring frequently, until heated through. Sprinkle with nuts before serving.

Servings: 4

Cajun Black Beans with Sausage and Corn

4 servings

2 Tbsp oil
2 garlic cloves, minced
1 cup frozen bell pepper and onion stir-fry
1 1/2 cups frozen whole kernel corn
1/2 lb. cooked kielbasa or Polish sausage, coarsely chopped
1/2 tsp salt
1/4 tsp black and red pepper blend
1/2 tsp dried thyme leaves
1 1/2 cups chopped fresh tomatoes
1 15-oz can black beans, drained, rinsed

Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 1 minute. Add bell pepper and onion mixture; cook and stir 2-3 minutes or until crisp-tender.

Add corn, sausage, salt, pepper blend and thyme; mix well. Cook 3-5 minutes or until corn is tender, stirring occasionally.

Add tomatoes and beans; cook 3-5 minutes or until thoroughly heated, stirring occasionally.

390 calories, 23 g fat

Savory Chicken and Dumplings

Serves 4

Est. preparation time: 20 mins
Est. cooking time: 45 mins


1/2 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 pound boneless, skinless chicken thigh cutlets, cut into 1-inch pieces
1/4 cup flour
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons vegetable oil
1 large onion, peeled and diced
2 (14.5-oz.) cans chicken broth
2 carrots, peeled and sliced into 1-inch rounds
2 stalk celery, cut into 1/2-inch pieces
1 large lemon, juiced
1 bay leaf
1 teaspoon dried thyme
2 1/4 cups baking mix
2/3 cup 2% milk

Place chicken in a clean plastic bag. Add flour, half of the salt and half of the pepper and shake well to coat. Shake off excess flour and set aside.

Heat oil in a large pot over medium-high heat. Sauté chicken pieces until golden on all sides, about 5 minutes. Add onion and sauté 3 more minutes. Add broth and scrape to remove any browned bits stuck to the bottom of the pot. Add carrot, celery, lemon juice, bay leaf, thyme and remaining salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer until chicken and vegetables are tender, about 20 minutes.

Meanwhile, combine baking mix and milk; mix until smooth and drop from a tablespoon on top of the stew. Cover and simmer until dumplings spring back to the touch, about 15 minutes. Spoon into bowls and serve.

Cooking Tips:
Some lower fat alternatives include using a low-fat baking mix, nonfat milk and all chicken breast meat.

Chicken-Mushroom Risotto


2 tablespoons margarine, divided
3/4 pound chicken breasts, diced
1 onion, chopped
1 carrot, chopped
1 cup rice
1 1/2 cups chicken broth
10 3/4 ounces cream of mushroom soup
1/8 teaspoon pepper
1/2 cup frozen peas

In a saucepan over medium-high heat, melt 1 tablespoon margarine and cook diced chicken breasts until browned, stirring often. Remove and set aside.

In the same skillet, melt 1 tablespoon margarine and cook chopped onion, chopped carrot, and rice until the rice is browned. Stir in chicken broth, cream of mushroom soup, and pepper. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Add frozen peas and chicken. Cover and cook for 5 minutes, or until the chicken is done and the rice is tender.

Fajita Quesadilla

Prep time: 15 mins
Cook time: 12 mins

2 tablespoons vegetable oil, divided
1 cup quartered, sliced onion
1 cup green or red bell pepper strips
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (1.25-oz.) package ORTEGA(r) Fajita Seasoning Mix
1/3 cup water
10 (6-in.) flour tortillas, divided
2 1/2 cups 4 cheese Mexican blend, divided

HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.

SPREAD 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients.

Serves 5

15-Minute Chicken & Rice Dinner

Preparation time: 5 mins
Cooking time: 13 mins

1 tablespoon vegetable oil
4 (4-6-oz.) fresh boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken soup
1 1/3 cups water or 2% milk
1 1/2 cups quick-cooking rice, uncooked

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked thoroughly.

Remove chicken from skillet. Add soup and water; stir to mix and bring to a boil. Stir in rice, then top with chicken; cover. Reduce heat to low and cook 5 minutes.
Optional: Sprinkle with rosemary.

Note: Increase oil to 2 tablespoons if using regular skillet.

Serves 4

Chicken Divan

Serves 4
Est. preparation time: 10 mins
Est. cooking time: 35 mins


1 package broccoli (10 oz)
2 cups cooked chicken
1 can cream of chicken soup
1/3 cup mayonnaise
1/2 teaspoon lemon juice
2 ounces shredded cheese

Cook broccoli, drain.

Arrange in greased 1 qt. casserole dish. Layer chicken.

Combine chicken soup, mayonnaise, and lemon juice. Pour over chicken.

Sprinkle with cheese. Bake at 350 degrees about 25 minutes.

Blackened Chicken

Prep time: 20 mins
Cook time: 4 mins

12 (4-6 oz.) fresh boneless, skinless chicken breasts
2 tablespoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 teaspoon ground white pepper
1 teaspoon onion powder

1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
3/4 pound butter, melted

Pound chicken breasts between plastic wrap to about 1/2-inch thick.

In a small bowl, combine salt, garlic powder, black pepper, white pepper, onion powder, cumin, cayenne pepper and paprika; set aside.

Brush chicken with melted butter and evenly coat with spice mixture; place chicken on a large plate or shallow pan to hold before cooking. Reserve remaining butter for cooking.

Preheat a large heavy-bottomed (preferably cast iron) skillet, over high heat until very hot. Place chicken carefully in hot skillet, brushing tops with melted butter; do not crowd pan (may need to do this in 2 batches). Cook uncovered over high heat until a crust forms, about 2 minutes. Turn over, brush chicken again with melted butter and cook until the chicken is just cooked through*, about 2 minutes. Serve immediately.

Serves 12

Classic Chicken Cordon Bleu

Serves 2

-- Recipe Provided by Meals.com Est. preparation time: 20 mins
Est. cooking time: 40 mins


2 (4 to 6-oz) fresh boneless, skinless chicken breasts
2 ounces ham, sliced
2 ounces Swiss cheese, sliced
1/3 cup dry bread crumbs
1/8 teaspoon ground black pepper
1/8 teaspoon tarragon
1/8 teaspoon garlic powder
1 egg, beaten
2 tablespoons 2% milk

Preheat oven to 350°F.

Pound boneless chicken breasts until flat. Top with ham and Swiss cheese; roll up and secure with toothpicks.

Combine dry bread crumbs, pepper, tarragon and garlic powder in a small dish. In another small dish add beaten egg and milk.

Dip each chicken roll in the egg mixture, then roll in the bread crumb mixture until evenly coated. Arrange in a shallow baking dish and bake 40 minutes, or until the chicken is tender*. Serve immediately.

French Burgers

2 eggs, beaten
2 Tbsp whipping cream
2 Tbsp milk
2 slices bread, torn up
1 Tbsp dried minced onion
1 1/2 tsp salt
2 tsp prepared horseradish
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp dry mustard
2 lbs lean ground beef
1/2 cup unsalted butter
1/2 cup catsup

Light grill.
Mix eggs with cream & milk then add torn-up bread, onion, salt, horseradish, pepper, thyme, and dry mustard. Stir well, let stand for 10 minutes,then stir well again, until all is well moistened and the bread is no longer in pieces. Add ground beef and mix well.

Melt butter with catsup and keep warm.

Measure out beef in 1/2 cup patties. Grill one side. Turn and brush with butter-catsup mixture. Grill other side. Serve hot.

Makes about 9 patties.

Grilled Coconut Shrimp

This recipe serves: 4
Preparation time : 20 minutes
Cooking time : 10 minutes

1/2 cup lite coconut milk
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon freshly grated ginger root
1 tablespoon brown sugar
20 large shrimp, peeled and deveined
freshly ground black pepper
3 cups cooked rice
1/2 cup cilantro sprigs
4 metal or bamboo (soaked in water) skewers

1. Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.

2. Preheat the grill to medium.

3. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer.

4. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.

5. To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer. Garnish with cilantro and serve.

Mesquite Grilled Cumin and Lime Chicken

Serves 4

Prep Time: 1 hr, 14 mins
Cook Time: 26 mins


1 tablespoon cumin
1/2 cup lime juice
2 tablespoons olive oil
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
4 fresh boneless, skinless chicken breasts
3 ears of corn (whole)
1 teaspoon olive oil
1/2 cup cilantro, chopped
2 cups canned black beans
1/4 teaspoon salt
1/8 teaspoon pepper

In a small bowl combine cumin, lime juice, olive oil, garlic cloves, salt, and pepper. Place chicken breasts in a large bowl and pour the marinade on top, coating evenly. Chill for hour. Grill over hot coals until cooked and tender, about 10 to 15 minutes.

Meanwhile, roast ears of corn in the husks on the grill, turning occasionally, until tender, about 15 minutes. Remove from the grill, and when cool, remove the husks and cut the kernels from the cobs. Heat olive oil in a skillet. Add the corn kernels and cilantro; saute for 1 minute. Stir in black beans (drained), salt, and pepper. Heat through and serve with the chicken.

Santa Fe Chicken with Rice

Est. preparation time: 15 mins
Est. cooking time: 15 mins

1 1/2 pounds fresh boneless, skinless chicken breasts, sliced thinly
1 tsp paprika
1 tsp salt
1/4 tsp ground black pepper
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 clove garlic, crushed
2 Tbsp vegetable oil
1 cup chicken broth
1 1/2 cups quick-cooking rice
1 (10-oz.) can diced tomatoes and green chiles, undrained
3/4 cup shredded Monterey Jack cheese

Season sliced chicken with paprika, salt, and pepper.

Combine onion, green bell pepper and garlic with seasoned chicken in a bowl; mix well. Heat a large skillet or paella pan over medium-high heat; add oil and heat until hot but not smoking. Carefully add chicken and vegetable mixture into skillet and saute until everything is golden brown and chicken is cooked, about 8 minutes. Remove from heat, cover to keep warm.

In a medium saucepan add chicken broth and bring to a boil; stir in instant rice and undrained tomatoes. Bring to a boil; boil 10-15 minutes until liquid is absorbed and rice is done. Sprinkle with Monterey Jack cheese and let melt. Serve rice topped with chicken.

Serves 6


1 Boiler size fryer, cooked and boned
1 can cream of chicken soup
1 can water
1 tsp chili powder
1/2 tsp garlic powder
1 med size onion, chopped
1/2 cup grated cheese
1 4-oz can mild green chilis, chopped
flour tortillas

In a large sauce pan add cream of chicken soup, water, chili powder, garlic, and onion to chicken. Stir in the chilis and half of the cheese until cheese is melted. Let simmer until thickened.

Line casserole dish or pan with tortillas torn into pieces. Add a layer of chicken mixture, then more tortillas, then more mixture. Top with remaining grated cheese. Heat in 350 degree oven about 20-30 minutes until bubbly hot.

Creamy Baked Chicken Breasts

8 chicken breast halves, skinned and boned
8 (4") slices Swiss cheese
1 can cream of chicken soup
1 cup stuffing mix
1/2 cup butter or margarine, melted

Arrange chicken in a lightly greased 9x13x2 baking dish. Top with cheese. Pour soup over top and spread evenly. Sprinkle with stuffing mix. Drizzle butter over crumbs and bake at 350° F for 45-55 minutes. Serves 8.

Chicken Oscar

Serves 2
Est. preparation time: 25 mins
Est. cooking time: 20 mins


2 cups water
1/2 teaspoon salt
10 thin asparagus spears, trimmed and peeled
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1/2 small chopped red onion
1/2 medium chopped tomato
3 ounces lump crab meat
1 recipe lemon-chive sauce, (recipe follows)
1 tablespoon butter
2 tablespoons fresh lemon juice
5 tablespoons whipped cream cheese
1 tablespoon milk
1 tablespoon chopped fresh chives

Bring water and 1/2 teaspoon salt to boil in medium saucepan; add asparagus and cook until tender about 3 minutes. Drain. Set aside.

Lay chicken breasts between sheets of plastic wrap and pound to 1/2-inch thickness. Blend flour, salt and pepper in shallow dish; dredge chicken to coat, patting off any excess.

Add vegetable oil to medium, non-stick fry pan over medium heat. Sauté chicken breasts on both sides until browned and firm, about 3 minutes per side or until thermometer inserted into the thickest part measures 160°F. Remove chicken; keep warm until ready to serve. Add onion to skillet and sauté until softened, about 4 minutes. Increase heat to high, add tomato and sauté until most of the moisture has evaporated. Decrease heat to low and add crab meat; toss gently, cooking just until hot.

To serve, set one chicken breast on each plate; arrange 5 asparagus spears on top of each. Spoon some of crab mixture over asparagus and drizzle with Lemon Chive Sauce. Garnish with cherry tomatoes, if desired.

Lemon Chive Sauce
In small saucepan over low heat, melt 1 tablespoon butter with lemon juice to make sauce. Whisk in cream cheese, milk and chives until smooth.

Corn & Squash Casserole

Est. preparation time: 10 mins
Est. cooking time: 45 mins


2 tablespoons olive oil
3 clove garlic, peeled & minced
2 cups sliced yellow squash
2 cups sliced zucchini
1 cup diced yellow onion
1 cup diced red bell pepper
1 cup cooked white rice
1 can diced rotel tomatoes
1 cup corn
1 cup shredded cheddar cheese
1/2 cup shredded monterrey jack cheese

Sauté garlic in olive oil for a few moments. Add squash, zucchini, onion and pepper and sauté for about 10 minutes.
(Sauté until desired doneness - 10 minutes will leave a little "tooth" to the vegetables.) Combine vegetables with rice, tomatoes, corn and Cheddar cheese. Transfer mixture to 11 x 9 x 2" pan. Top with Monterey Jack cheese. Bake in 325 oven for 30 minutes.

Note: This recipe can be doubled. When doubling, however, use only 1 can of RoTel tomatoes.

Serves 8

Frozen Cranberry Salad

1 can sweetened condensed milk (I used fat free)
1/4 cup lemon juice
1 can (20 oz.) pineapple, crushed, drained
1 can (16 oz.) whole berry cranberry sauce
2 cups miniature marshmallows
1/2 cup pecans, chopped
1 carton (8 oz.) Cool Whip (I used light)

In a bowl, combine milk and lemon juice; mix well. Stir in
remaining ingredients except Cool Whip and stir until well
mixed. Fold in Cool Whip and pour into a 13x9x2 inch baking dish. Freeze at least 4 hours. Serve frozen. Makes 12


1 qt. raw cranberries
1-1/2 cups sugar
1 can crushed pineapples
1 pkg miniature marshmallows
1 cup chopped pecans
1 pint whipping cream

Grind cranberries; add sugar; let stand overnight.

Add pineapples, marshmallows, and pecans.

Fold in whipped cream just before serving.


6 oz pkg strawberry gelatin
11/2 boiling water
1 pkg frozen strawberries
1 cup cold water
1 or 2 large bananas, mashed 1 #2 can crushed pineapple
1 carton sour cream
1/2 - 1 cup nuts

Dissolve gelatin in boiling water. Add frozen strawberries, breaking apart with a fork as they melt. Do not mash berries. Add pineapple and bananas. Pour 1/2 of gelatin mixture into long baking dish. Chill until firm. Spread with sour cream; spoon remaining gelatin over sour cream. Chill until firm.

Grilled Tuna Steak Stuffed with Greens

4 (4-ounce) tuna steaks (about 1-1/2 inches thick)
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup low-sodium soy sauce
1 teaspoon ground chili powder
1 teaspoon grated peeled fresh ginger
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dark sesame oil
1 garlic clove, minced
1/4 teaspoon salt
4 cups trimmed arugula
Cooking spray

Cut a horizontal slit through one side of each steak to form a deep pocket; set aside.
Combine wine and next 7 ingredients (wine through garlic) in a large shallow dish; stir well.

Add steaks, turning to coat.

Cover and marinate in refrigerator 30 minutes.

Remove steaks from marinade, reserving marinade.

Sprinkle salt into pockets of steaks; set aside.

Add arugula to marinade; toss well.

Remove arugula from marinade; discard marinade.

Stuff about 1/2 cup arugula into each pocket; secure each pocket with a wooden pick.

Prepare grill.

Place tuna steaks on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork.

Makes 4 servings.

Nutrition Information
185 calories, 28 grams protein, 6 grams fat, 5 grams carbohydrate, 43 mg cholesterol, 690 mg sodium.

Fat Free Hidden Valley Spinach Dip

1. Mix 1 oz. packet Original Ranch Dip Mix with 1 pint fat free sour cream.

2. Add one 10 oz. package frozen spinach, thawed and drained, and one 8 oz. can of water chestnuts, chopped.

3. Mix together and serve.

Puerco Verde

2 pounds boneless pork roast, cut in 1/2 inch chunks
1/2 cup oil
3 cloves garlic, minced
1/2 onion, minced
13 oz canned whole green chiles, chopped
4 oz canned tomatillos
1/2 TBSP ground cumin
1/2 tsp crushed red chiles
1 chicken bouillon cube
1/2 tsp salt, or to taste
1/2 tsp pepper
1 cup water

Sauté pork in oil over medium heat until gray (not brown).
Add onions and garlic to pork and sauté until onions become transparent.
Add green chilis to pork and sauté 5 minutes.
Add tomatillos to pork and sauté 5 minutes.
Add remaining ingredients to pork and simmer until tender. Add additional water as it cooks if necessary.

Classic Grilled Alaska Salmon

Serves 2

Est. preparation time: 20 mins
Est. cooking time: 40 mins


2 Alaska salmon steaks or fillets, thawed if necessary
1 tablespoon + 1 teaspoon fresh lemon juice
2 2/3 teaspoons firmly packed brown sugar
2 teaspoons soy sauce

Arrange salmon in single layer on baking pans. Brush salmon with lemon juice.

In small bowl, blend brown sugar and soy sauce*. Brush sauce evenly over fillets.

Broil or place each salmon portion onto grill for 10 minutes per inch of thickness, about 5 to 6 inches from heat. Brush with any remaining sauce.

*NOTE: For additional flavor, blend in any one of the following, if desired:
2 tablespoons minced shallots or onions
2 tablespoons coarse or Dijon-style mustard
1 teaspoon dried ginger
2 teaspoons chili powder
1 teaspoon pepper blend
1 teaspoon garlic powder

Best Blender Breakfast

Preparation time: 3 mins

1 banana
1/2 cup 2% milk
1 tablespoon bran
1 teaspoon honey

Combine banana, milk, honey, bran in a blender or food processor. Process until smooth. Pour into a tall glass.

Serving Size: 1

Calories 190
Calories from Fat 25
Total Fat 3 g 4 %

Veggie Kababs

Mix equal amounts:
lemon juice
Smoke sauce

Skewer chunks of Jalapenos, habaneros, red bell peppers, mushrooms, tomatoes, onions, squash, zucchini, orange and any other thing you like. Brush with the lemon juice mix, then sprinkle with seasoned salt and chile powder while still wet. On an oiled grill, grill hot 5 minutes, turn over, grill 5 more minutes, then baste with:

1 stick butter
1/4 tsp black pepper
1/2 tsp garlic powder
3 Tbs Parmesan cheese
1/2 Tbs season salt

After basting, grill 5 more minutes or until the veggies are cooked to your preference.

Hot Chipotle Marinade

1 cup fresh orange juice
2 teaspoons oregano
1/4 cup fresh lime juice
1 teaspoon cumin
6 canned chipotle chilies, minced
2 tablespoons wine vinegar
4 cloves garlic
1 teaspoon salt
1 tablespoon orange rind, freshly grated
1 teaspoon black pepper

Combine the orange juice and lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is too thick, thin with additional wine vinegar.

Risotto Con Frutti Di Mare

Preparation time: 18 mins
Cooking time: 38 mins


1/4 cup olive oil
2 cups rice
1/2 cup onion, chopped
1/3 cup green bell pepper, chopped
2 celery ribs, chopped
2 garlic cloves, crushed
3 cups chicken broth
6 fluid ounces clam juice
1/2 pound zucchini, chopped
1 cup frozen peas
1/2 cup parsley, chopped
1 teaspoon basil
1/2 teaspoon pepper
12 ounces canned crabmeat
1/2 cup Parmesan cheese, grated

In a microwave-safe baking dish, microwave olive oil for 1 minute on HIGH. Stir in rice, chopped onion, chopped green bell pepper, and chopped celery ribs; stir well. Microwave, uncovered, on HIGH for 5 minutes. Stir in crushed garlic cloves, chicken broth, and clam juice. Microwave, uncovered, on HIGH for 15 minutes. Stir in chopped zucchini, frozen peas, chopped parsley, basil, and pepper. Microwave on HIGH, uncovered, 10 minutes longer, stirring after 5 minutes. Stir in canned crab, cover, and let stand for 10 minutes before serving. Serve with grated parmesan cheese.

Serving Size: 6

Malinda's Pasta Salad

tri-color pasta
diced tomatoes
chopped broccoli
pine nuts
feta cheese
Italian dressing

Toss to mix and chill before serving.

Spinach, Chicken and Bacon Calzones

Prep & Cook: 25 min plus thawing dough
Bake: 20 min

2 lb frozen pizza dough or bread dough (two 1-lb rounds)
4 strips bacon
1 small onion, finely chopped
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 tsp each salt and pepper
8 oz mozzarella cheese, cut in 1/2-in. dice
2 cooked boneless, skinless chicken-breast halves, finely diced
2 Roma tomatoes, finely diced
2 Tbsp oil

Thaw dough as package directs.

Meanwhile cook bacon in a skillet over medium heat until crisp. Drain well on paper towels, chop and place in a medium bowl.

Reduce heat to low. Add onion to fat in skillet; stir 4 minutes or until soft. Stir in spinach, salt and pepper. Let cool; add to bowl with the bacon. Stir in cheese, chicken and tomatoes.

Place 1 oven rack in upper third of oven. Heat to 450 deg. Brush backing sheet with 1 Tbsp oil.

Cut each dough round in quarters; shape into 8 balls. Place on a warm surface; cover with a cloth towel.

For each calzone, roll out balls of dough with a rolling pin. Roll and stretch into 7-in. circle. Mound chicken mixture in center . With wet fingers, moisten edge of dough; stretch and fold dough over filling to make a half moon. Pinch and roll edges to seal. Using kitchen scissors snip a vent in top

Place calzones on oiled sheet; brush tops lightly with the remaining 1 Tbsp oil.

Bake on upper oven rack 20 minutes or until crust is golden brown and filling bubbles. Cool 5 minutes before serving.

Serves 4 (2 per serving)
Per serving: 980 calories, 39 g fat (13 g saturated fat)

Chicken Mole

Preparation time: 10 mins
Cooking time: 30 mins

1 tablespoon vegetable oil
2 pounds chicken parts
1/2 small onion, peeled and chopped
1/2 clove garlic, peeled and finely chopped
12 oz ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup chicken broth
1 tablespoon 1 1/2 teaspoons chili powder
1 to 1.5 tablespoon creamy peanut butter
1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
4 cups cooked long-grain white rice, (optional)
1/4 cup chopped fresh parsley, (optional)

HEAT vegetable oil in a large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.

STIR in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 minutes or until chicken is no longer pink near bone.

COMBINE rice and parsley in a medium bowl; serve with Chicken Mole.

Makes 4 Servings

Beef Brisket BBQ

4-5 lb. well-trimmed beef brisket
1 tsp onion salt
1 tsp celery salt
1 tsp garlic powder
1/4 tsp pepper
1/2 c finely chopped onion
3 oz liquid smoke
3 Tbsp Worcestershire sauce
1/2 c catsup
1/4 c vinegar

Place brisket in heavy-duty foil pan. Combine seasonings, onion and liquid smoke. Pour over brisket. Place foil over pan and seal securely. Marinate overnight in refrigerator, turning once. Pour Worcestershire sauce, catsup and vinegar over brisket. Reseal foil and place on gas grill. Cook on low flame, turning once, 2 - 2 1/2 hours or until meat is tender. Serve with BBQ sauce.

10-12 servings

Waikiki BBQ Chicken Dish

Yummy easy chicken with a BBQ and pineapple sauce.

1 hour 15 minutes (10 min prep, 1 hr 5 min cooking)
4 servings

4 chicken breast fillets, skinless boneless
flour, to coat
salt and pepper
1 teaspoon oil
1 cup crushed pineapple, undrained
1 cup barbecue sauce
1 tablespoon cornstarch
1/2 teaspoon ginger

Coat chicken with mixture of flour, salt and pepper.
Brown in pan, drain.
Combine remaining ingredients and pour over chicken in pan.
Cover,simmer for one hour.
Serve with rice and steamed vegetables.


1/2 cup margarine
1 cup flour
1/2 cup chopped nuts
1/2 cup powdered sugar

Mix ingredients and press into a 9 x 13 pan.
Bake 15-20 minutes at 300 degrees. Cool.

8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup whipped cream

Whip cream cheese with mixer until fluffy. Add powdered sugar; blend well. Fold in whipped cream. Spread on crust.

2 small pkgs pudding (butterscotch, chocolate or lemon)
3 cups milk

Prepare pudding using 3 c. milk. Cool. Spread over cream cheese filling.

Top with whipped cream or substitute. Sprinkle with chopped nuts if desired. Chill.

East Indian Chicken

Preparation time: 5 mins
Cooking time: 30 mins

1/2 cup onion, peeled and chopped
1/2 cup green bell pepper, seeded and chopped
1/4 teaspoon garlic powder
1 teaspoon vegetable oil
1 can (28-oz.) whole tomatoes
2 cups diced, cooked chicken
1/4 cup raisins
2 tablespoons chopped fresh parsley
1 tablespoon CROSSE & BLACKWELL Worcestershire Sauce
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cook onion, green bell pepper, garlic powder in oil until the onion is tender, about 3 minutes.

Add tomatoes, chicken, raisins, parsley, Worcestershire sauce, curry powder, salt and pepper. Cook over low heat for 30 minutes. Serve hot.

Serving Size: 4

Swedish Meatball Appetizers

An easy and delicious appetizer. Makes 50 servings (serve 3 meatballs per appetizer serving).

2 qts. water
2 cups Tone's Brown Gravy Mix
1 bottle Tone's Sliced Mushrooms
6 lbs (1 bag) Casa Di Bertacchi Meatballs
1 cup Sour cream

Pour water into a large saucepan. Add Tone's Brown Gravy Mix and blend well. Stir occasionally until gravy comes to a boil. Reduce heat and add Tone's Sliced Mushrooms and Casa Di Bertacchi Meatballs. Cover and heat for at least 20 minutes or until meatballs reach 165 degrees. Stir in sour cream. Do not boil.

Hummus-Topped Cucumbers

Makes: 32
Total Time: 8 min

1/2 a long, seedless (hothouse) cucumber, cut into 32 slices
2/3 cup roasted red pepper hummus from a tub
1/4 cup snipped chives

Top each cucumber slice with about 1 tsp hummus. Sprinkle with chives.

Per 2 slices: 22 cal, 1 g pro, 2 g car, 0 g fiber, 2 g fat

Herb Baked Salmon

Vegetable oil spray
3/4 lb salmon fillet
1 T dijon mustard
1/4 cup fresh chopped parsley
1 tsp oregano, dried
1 tsp thyme, dried
1/2 cup plain bread crumbs
salt and pepper to taste
1 egg white

Preheat oven to 350 degrees. Line a baking tray with foil and spray with vegetable oil spray. Wash salmon, pat dry and spread mustard over the top. Mix parsley, oregano, thyme and bread crumbs together. Spread over mustard. Bake in oven for 20 minutes for fillet that is 1" thick, 5 minutes longer if 2". Remove from oven and serve on individual plates with rice.

Apple Butter

12 medium granny smith or other cooking apples peeled cored and cut into fourths
1 1/2 cups packed dark or light brown sugar
1/2 cup apple juice
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Mix all ingredients in 5-6 quart slow cooker. Cover and cook on low heat setting 8-10 hours or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on low heat setting 1-2 hours, stirring occasionally until mixture is very thick. Cook about 2 hours. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Dishwasher Salmon with a Piquant Dill Sauce

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

Dishwasher Salmon:
4 (6-ounce) salmon fillets
4 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heavy-duty aluminum foil
Piquant Dill Sauce (recipe below)

Cut 2 (12-inch) square sheets of aluminum foil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon of lemon juice over each fillet. Season with salt and pepper.

Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.

Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When cycle is complete, take out salmon, discard foil, place 1 fillet on each plate, and spoon a generous serving of dill sauce over top.

Don't have a dishwasher? Bake foil-wrapped packets in a preheated 400 degree F oven for 12 minutes.

Piquant Dill Sauce:
2 tablespoons butter
2 leeks, white part only, finely chopped, then thoroughly washed
1 jalapeno chile, seeds and membranes removed, finely diced
2 garlic cloves, minced
1 cup vegetable or chicken stock
1 1/2 cups lightly packed fresh dill, stems removed before measuring
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream

Melt the butter over medium heat in a saute pan. Add the leek, jalapeno, and garlic and saute until the leeks are translucent but not brown, about 5 minutes. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half. Remove from heat and let cool.

Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.

Notes from the show:
1. Seal individual-size fillets in aluminum foil. DO NOT ATTEMPT TO COOK A WHOLE FISH. 2. Place fish packets on the top rack. 3. Add dirty dishes and lemon-scented soap. This optional step is not recommended for novices. However, as long as the salmon is tightly sealed in the aluminum foil, it will not absorb any soapy taste or smell. 4. Set the dishwasher to the "normal" cycle. Modern dishwashers have "economy" and "cool dry" settings, which are undesirable because they conserve heat. However, on the other end of the spectrum, the "pots and pans" setting tends to overcook the fish. 5. Run salmon through the entire wash-and-dry cycle: approximately 50 minutes for most models. I have poached salmon in almost every make and model, and although the temperatures and duration of the cycles vary with each machine, a little more or less "washing" will not affect it greatly because salmon is extremely forgiving. 6. To heighten the drama for your disbelieving guests, and to prove that you have nothing up your sleeve, let them crowd around the dishwasher when you load the salmon. When the cycle is complete, invite them back to witness the unloading. 7. Troubleshoot. The only time I ever had a problem was on live national TV. Five minutes before going on the air I learned that the heating element in the on-camera dishwasher was broken. After a quick huddle with the producer, I was forced to make the most of the situation by baking the salmon in the (gasp!) oven. To avoid this pedestrian fate, ask yourself the million-dollar question: When your dishwasher last completed its cycle, were the dishes hot? As long as the answer is yes, you are ready to poach.

Yield: 4 servings

Apple Bread

1/2 cup milk
2 Tbsp vegetable oil
1 apple
1 1/2 cup bread flour
1 Tbsp sugar
1/4 tsp ground cinnamon
3/4 tsp salt
1 tsp yeast

Place all ingredients in bread machine, in order specified by manufacturer.

Hot and "Spiky" Cactus Salsa

6 tomatoes, peeled and diced
1 prickly pear cactus pad
5 jalepeno peppers, seeded and diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
4 green onions, sliced
1/4 cup chopped cilantro
Juice and pulp of 1 lime
1 Tbsp ground cumin
Salt to taste

Prepare cactus pad by removing spines with a vegetable peeler. Dice cactus, then place in boiling water for 10 minutes to remove its slimy juice. Rinse, then place in a large bowl. Combine remaining ingredients in bowl and place in refrigerator overnight.

Pizza Dough (Bread Machine)

1/2 c water
1 Tbsp vegetable oil
1 1/2 c bread flour
1/2 tsp salt
1/4 tsp sugar
1 1/4 tsp yeast

Place in machine in manufacturer-recommended order. Use dough cycle. When complete, remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, adding enough flour to make dough easy to handle). Cover and let rest 10 minutes. Pat dough into 13-inch circle on cookie sheet. Pinch edge to form 1/2 inch rim.

Corn, Brie and Pesto Pizza

2 tablespoons butter
2 ears of corn, husked
1/2 red bell pepper, diced
1/4 cup cornmeal, or flour
1/4 4-inch ball of prepared dough, let rise to room temperature
2 tablespoons olive oil
4 ounces store-bought pesto
4 ounces Brie, cut in thin slices
salt and freshly ground pepper, to taste

Melt 2 tablespoons butter in a sauté pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.

Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll out the dough gently into either a 12-inch rectangle or circle (1/4-inch thick). Brush both sides with olive oil and set aside until ready to grill.

If you are grilling on a charcoal grill, set coals on one side of the grill.

Place dough directly on the cooking grate over medium heat for 1-3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals; for gas: turn off burner directly under pizza). Cover grill and cook for 5-10 minutes, or until bottom is well browned, and cheese is fully melted.

Tomato, Caramelized Onion, and Stilton Pizza

3 tablespoons butter
1 large yellow cooking onion, diced
1/4 cup cornmeal, or flour
1 4-inch ball of prepared dough, let rise to room temperature
2 tablespoons olive oil
3 medium tomatoes, thinly sliced
4 ounces stilton, crumbled
1 teaspoon salt and freshly ground pepper, to taste

Caramelize onion by melting 2 tablespoons butter and 2 tablespoons olive oil in a sauté pan over medium heat. Add onion. Cook for 15-20 minutes, or until onion is a deep brown, stirring occasionally. Remove from heat and reserve.

Sprinkle your rolling surface with a handful of cornmeal or flour. Place dough in the middle of the surface. Roll out the dough gently into either a 12-inch rectangle or circle (1/4-inch thick). Brush both sides with olive oil and set aside until ready to grill.

If you are grilling on a charcoal grill—set coals on one side of the grill.

Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread tomato slices evenly over crust. Sprinkle onion over top, then sprinkle cheese over top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals; for gas: turn off burner directly under pizza). Cover grill and cook for 5-10 minutes, or until bottom is well browned, and cheese is fully melted.

Remove from grill; season with salt and pepper and slice. Serve immediately.

Tortellini with Pesto and Tomatoes

Preparation time: 5 mins
Cooking time: 10 mins

1 pound BUITONI® Three Cheese Tortellini
1 Tbsp olive oil
1/2 cup BUITONI® Family Size Pesto Sauce
1/4 cup diced tomatoes
1/2 cup grated Parmesan cheese
mushrooms (optional)

COOK tortellini according to package directions. Drain and toss with remaining ingredients. Serve hot or at room temperature.

Serving Size: 4
Nutrition: 553 cals, 24.8 g fat (10 g saturated), 87 mg chol per serving

Pasta e Fagioli (Pasta & Bean Soup)

1 Tbsp + 1 tsp olive oil
1/2 medium carrot, chopped
1 medium onion, chopped
2 medium celery stalks, chopped
1 ounce well-trimmed Canadian-style bacon, diced
20 ounces rinsed drained canned cannellini (white kidney) beans
3 cups low-sodium beef broth
2 cups canned Italian plum tomatoes (no salt added), drained chopped and 1 cup juice reserved
6 ounces tubetti pasta or elbow macaroni
1/4 tsp salt
freshly ground black pepper to taste
3/4 ounce Parmesan cheese, grated
2 Tbsp minced fresh sage leaves (1 tsp dried)

Place a large nonstick saucepan or Dutch oven over medium heat 30 seconds; heat the oil 30 seconds more. Add the onion and cook about 5 minutes, until golden. Add the celery, carrot and bacon and cook, stirring frequently, about 5 minutes more, until the celery and carrot are softened. Add the beans, broth, tomatoes and juice; bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, 15 minutes, until slightly thickened.

In a food processor or blender, puree 1 cup of beans with a little of the cooking liquid; return to the saucepan. Bring to a low boil.

Stir in tubetti, salt and pepper; cook, stirring, 5-6 minutes, until the pasta is tender but still firm. Cool; cover and refrigerate overnight.

Thirty minutes before serving, reheat the soup over low heat, adding 1/2 cup water at a time, until the soup reaches the desired consistency. Divide evenly amound 4 bowls; sprinkle each portion evenly with cheese and sage and serve.

Makes 4 1-1/2 cup servings.

Per serving: 467 cal, 9 g fat (2 g saturated)

Corn Bread Chili Bake

3/4 pound ground beef
1 tsp Chili powder
1/2 tsp salt
1/2 cup water
1 can (15-16 oz.) Chili
1 can (15 oz.) whole kernel corn, undrained
1 can (15 oz.) beans, drained (pinto, kidney, or black)
1/2 cup chopped bell pepper
1 can Rotel tomatoes
1 8 1/2 oz. pkg corn muffin mix
1 2.8 oz. can french fried onions
1/3 cup shredded cheese (I used cheddar)
1 jalepeno, chopped

Brown beef in skillet and drain. Stir in all ingredients down to the corn muffin mix. Pour into a prepared 2 quart casserole dish. Mix corn muffin mix according to directions, then add 1/2 of onions. Spoon muffin mix around outer edge of casserole. Bake uncovered for 20 minutes. Take from oven and sprinkle with remaining onions and cheese. Bake 2-3 more minutes. (Can also be made with ground beef & taco seasoning in place of the can of chili.) Serves 6.

Creamy Carrots & Peas

3/4 lb. carrots, thinly sliced
1/2 lb. canned peas, drained
1 tsp. unsalted butter
1 ounce light cream cheese, room temperature, cut up
1/4 tsp. white pepper

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5 minutes. Add peas and steam 2-3 minutes or until carrots are tender and peas are hot. Drain and return vegetables to saucepan. Add remaining ingredients and salt to taste and toss.

Broiled Tilapia Parmesan


2 pounds tilapia fillets
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt

Preheat your oven's broiler, and grease a broiling pan, or line with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice. Season with dried basil, pepper, onion powder, and celery salt. Mix well, and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes. Remove the fillets from the oven, and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes, or until the topping is browned, and fish flakes easily with a fork. Be careful not to over cook the fish.

Pan Seared Salmon with Sour Cream and Dill

2 tablespoons extra-virgin olive oil
4 salmon fillets, pin bones removed
Salt and pepper, to taste
1 pint sour cream
2 bunches dill, chopped
Juice of 2 lemons
1 shallot, minced
Pinch red pepper flakes
3 tablespoons horseradish

Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.

In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 8 minutes

Tuscany Stuffed Chicken Breasts

2 skinless, boneless chicken breast halves (about 4 ounces each)
2 ounces fontina cheese, crumbled or sliced
2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper halves from a jar, drained
6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/2 cup dry white wine or chicken broth

1. Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast. Fold in edges; roll up into a spiral, pressing the edges to seal. Roll in flour.
2. In an 8-inch skillet heat the oil over medium heat. Cook chicken in hot oil about 5 minutes, turning to brown all sides. Remove from skillet.
3. In the same skillet bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink. To serve, spoon juices over chicken. Makes 2 servings.

Herb-Stuffed Pork Tenderloin

Tenderloins usually are packaged in 12- or 16-oz portions, so you'll probably need to buy more than one. Freeze any extra and use it in a stir-fry for another meal.

2 Tbsp Dijon-style mustard
18 oz pork tenderloin
1-1/2 cups shredded romaine
1/2 cup assorted snipped fresh herbs (such as sage, thyme, rosemary, dill, and/or basil)
3 Tbsp fine dry bread crumbs
1 slightly beaten egg white
2 tsp olive oil or cooking oil
Coarsely ground black pepper
Snipped fresh chives (optional)
1 recipe Mustard Sauce (see below)

Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle. Spread mustard evenly over tenderloin.

Stir together romaine, herbs, bread crumbs, and egg white in a medium bowl. Spoon evenly over pork. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1-inch intervals.

Place meat on rack in a shallow roasting pan. Brush oil over meat. Sprinkle with pepper. Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear. Transfer to a warm platter. Remove strings; keep warm while preparing sauce. To serve, cut tenderloin into 12 slices. Spoon Mustard Sauce over each serving. Sprinkle with chives if desired.

Makes 6 servings.

Mustard Sauce: In small saucepan combine 1/3 cup plain fat-free yogurt, 2 Tbsp fat-free mayonnaise or salad dressing, 1-1/2 to 2 tsp Dijon style mustard, and 1 tsp honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.

Banana Walnut Muffins

2 cups Flour
1/4 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 cup Milk
1 Egg (beaten)
1/3 cup Vegetable Oil
3/4 cup Bananas (mashed)
1/2 cup Walnuts (chopped)

Preheat oven to 400F. Grease a 12-cup Muffin pan. Sift Flour, Sugar, Baking Powder and Salt into medium bowl; make a well in center. Mix Milk,Egg, Oil, Banana and Walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened; do not overmix. Spoon batter into prepared Muffin Cups. Bake until a toothpick inserted in center comes out clean or until Muffins are golden brown, about 15 minutes.

-- Makes 12 Muffins.

Yellow Squash Casserole

3 pounds yellow summer squash, cut into chunks
1 can (10.75-oz.) condensed cream of chicken soup
4 ounces sour cream
1/4 cup chopped peeled onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter, melted
2/3 cup stuffing mix
1 lb chicken breasts, chopped and cooked (optional)

Preheat oven to 325° F.

Steam squash until very tender, about 10 minutes. Puree squash in a food processor or in a bowl with a potato masher. Blend in chicken soup, sour cream, onion, salt and pepper, and cooked chicken (if using); mix well. Transfer mixture to a 2-quart casserole dish.

Toss stuffing mix and butter together until well combined. Sprinkle over squash and bake, uncovered, for 30 minutes or until top is crisp and golden. Serve warm.

Tabbouleh with Tuna

1 cup bulgur
2 cups water
6 Scallions, white bulbs only, sliced thin
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
1 carrot, grated
1/4 cup chopped fresh Parsley
1/4 cup chopped fresh Mint
1 6-ounce can tuna packed in oil
2 tablespoons Olive oil
1/3 cup lemon juice (from 2 lemons)
3/4 teaspoon Salt
1/4 teaspoon fresh-ground black pepper

In a small saucepan, combine the bulgur and the water. Bring to a boil over high heat. Reduce the heat to low and cook, covered, until the bulgur is tender and most of the water has been absorbed, about 15 minutes. Drain and transfer to a medium bowl to cool.

When the bulgur is cool, stir in the Scallions, cucumber, carrot, Parsley, and mint. Add the tuna with its oil, the Olive oil, lemon juice, Salt, and pepper. Mix gently to combine.

To cook the bulgur traditionally, put it in a bowl, pour boiling water over it, let it soak for about thirty minutes, and drain. The texture will be a bit firmer.
The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the bulgur, the flavors marry. Try some the next day.

3-D Brownies

Time 35-40 minutes


3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
1 Tbsp sugar
1 tsp cinnamon, divided
1 pkg (21 oz) brownie mix
2 1/2 cups mini marshmallows

Preheat oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil; spray foil with vegetable cooking spray. In a medium bowl, combine chocolate chips, walnuts, sugar, and 1/2 tsp cinnamon. Set aside.

Prepare brownie mix as package directs, adding 1/2 tsp cinnamon to batter; pour into pan. Bake according to package directions.

Remove pan from oven; sprinkle marshmallows on top of brownies to cover completely. Sprinkle chocolate chip mixture over marshmallows. Return pan to oven. Bake until marshmallows are puffed and golden brown, about 5 minutes longer. Place pan on wire rack; cool completely.

Lift foil-lined brownies from pan. Cut brownies using a large greased knife.

Makes 16

All-Season Grilled Chicken

1 1/2 cups chili sauce
3/4 cup red-wine vinegar
1 1/2 Tbsp prepared horseradish
2 small cloves garlic, halved
1 tsp salt
4 bone-in chicken breasts

Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan.

Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.

Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

(For a quick-cooking variation, cut marinated chicken into nuggets for kebabs. Add chunks of onion, bell peppers, mushrooms, or any other vegetable to the skewers. Grill as recipe directs, but reduce cooking time to about 15 minutes. OR use whole chicken breasts but precook chicken in microwave. Cover chicken with plastic wrap and microwave on high for about 5 minutes.)

Serves 4

Angel Hair Pasta with Chicken

Prep Time: 10 min
Cook Time: 15 min

2 Tbsp olive oil
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4-inch pieces
1 (10-oz) package frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
1/4 cup grated Parmesan cheese

Heat 1 Tbsp oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.

Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.

Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.

(For a variation, substitute one 10-oz pkg frozen peas for the broccoli and 1 cup chopped cooked ham for the chicken.)

Serves 4

Argentinian Chimichurri Sauce

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice

Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.

Spoon chimichurri sauce over steak. Also brilliant on any grilled fish or chicken.

Spicy Basting Sauce

1 tablespoon cayenne pepper (or ground chipotle chile pepper)
3 tablespoons salt

Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.

Place the steak directly over a hot grill, baste with the grilling sauce, and grill until the the meat reaches the desired degree of doneness.

Caribbean Pumpkin Soup

2/3 cup chopped onion
2/3 cup chopped red bell pepper
2 tsp minced garlic
1 tsp ground cumin
2 1/2 cups fat-free reduced-sodium chicken broth
1 can (15 oz) 100% pure pumpkin puree
1 can (15 oz) black bean, rinsed
1 can (14.5 oz) diced tomatoes, drained
1/4 tsp salt
1/4 tsp pepper

Coat a medium saucepan with nonstick spray; heat over medium heat.

Add onion and bell pepper and saute about 5 minutes until vegetables are tender. Stir in garlic and cumin and cook 1 minute. Stir in broth, pumpkin puree, beans, tomatoes, and salt and pepper. Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors. Optional: top with fat-free sour cream chopped cilantro.

Makes 5 cups (4 servings). Per serving: 146 calories, 1 g fat

Grilled Stuffed Poblano Peppers

Prep Time: 20 minutes
Cook Time: 25 minutes

1 (1-lb.) pkg. spicy breakfast sausage
6 large poblano peppers
1 cup hot cooked rice
1 cup cooked or canned black beans, rinsed and drained
1 1/2 cups shredded Mexican cheese blend (6 oz)

1. Cook sausage in a nonstick skillet over medium-high heat 10 minutes, stirring often, until it crumbles and is no longer pink. Drain and set aside.

2. Meanwhile, grill peppers over medium-high heat 5 minutes on each side or until charred. Cool slightly. Place peppers in a large resealable plastic bag; seal and let stand 5 minutes to loosen skin. Remove charred skin from peppers.

3. Cut a 3-inch slit lengthwise into each pepper. (Leave tops intact.) Remove seeds. Set peppers aside.

4. Stir together sausage, rice, beans and cheese. Spoon evenly into peppers. Arrange peppers on an aluminum-foil-lined baking sheet. Grill, covered, over medium-high heat 5 minutes or until filling is thoroughly heated and cheese is melted. Top with salsa and sour cream, if desired.

Serves 6-8.

Note: We used 1/2 pkg of Soyrizo (soy-based chorizo) and 1/2 lb of lite sausage.

Honey-Mustard Chicken

Prep Time: 10 min
Cook Time: 30 min

1/3 cup Dijon mustard
1/3 cup honey
2 Tbsp chopped fresh dill or 1 Tbsp dried dill
1 tsp freshly grated orange peel
1 (2.5 lb) chicken, quartered

Preheat oven to 400 degrees F. Combine mustard and honey in a small bowl. Stir in dill and orange peel.

Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.

Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.

Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.

For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.

Serves 4

Simple Zuke Saute

2 unpeeled medium zucchini
2 carrots
2 cloves garlic
1 Tbsp stick margarine or butter
1/2 tsp dried thyme
1/2 tsp basil
1/2 tsp salt
1/2 tsp freshly ground pepper
2 Tbsp grated Parmesan cheese

Coarsely shred zucchini and carrots. Thinly slice garlic cloves. Melt margarine or butter in a large nonstick skillet over medium-high heat until foaming subsides. Add garlic and cook 1 minute or until aromatic. Stir in shredded zucchini and carrots. Add thyme, basil, salt and pepper. Toss to mix and coat. Cook uncovered, stirring frequently, 5 minutes or until liquid from squash has evaporated. Sprinkle with 2 Tbsp grated Parmesan cheese.

Serves 4. Per serving: 129 calories, 4 g fat

Nutella Butterscotch Bars

1 sheet puff pastry (can be found in the frozen food section of most grocery stores near cakes and pastries)
1 cup butterscotch chips
1 cup Nutella
2 large eggs
1/4 cup all-purpose flour
1 cup miniature chocolate chips

Preheat oven to 400 degrees. Using a rolling pin on a floured surface, roll the puff pastry to 1/8-inch thickness. Prick the dough several times with a fork, covering the surface of the pastry. Place the dough on a foil-lined cookie sheet and freeze for 15 minutes. Then, bake for 10 minutes, until dough is golden brown in color. Set aside to cool.

In a medium bowl, stir together butterscotch chips, Nutella, eggs, flour and miniature chocolate chips. Spread the mixture onto the puff pastry, leaving a 1-inch border. Turn the oven down to 350 degrees and bake the bars for 15-20 minutes. When the bars are done, the top will be cracked slightly and the center will have a creamy texture. Allow the bars to cool completely and cut with a pizza wheel or sharp knife.

Servings: 24

Nutella Nutty Shredded Wheat

1/2 cup Nutella
4 Tbsp unsalted butter
1/4 cup honey
1/4 cup light brown sugar
1 tsp cinnamon
2 Tbsp hot water
6 large shredded wheat biscuits, broken up
1 cup hazelnuts
1 cup coconut flakes
1 cup pecans
1 cup walnuts
1 cup golden raisins

Preheat oven to 300 degrees. Boil Nutella, butter, honey, brown sugar, cinnamon, and water for 5 minutes. Put remaining ingredients in a bowl and pour the Nutella mixture over it, tossing to coat completely. Spread in a thin layer on a greased sheet pan lined with foil. Bake for 30 minutes or until caramelized. Cool completely and break into small pieces. Store in an airtight container.

Makes 24 servings. 1 piece = 1 serving

Maple-Glazed Salmon

2 tsp paprika
1 tsp chili powder
1 tsp ground ancho chili powder
1/2 tsp ground cumin
1/2 tsp brown sugar
1 tsp sea or kosher salt
4 6-oz salmon fillets
1 tsp maple syrup

Prepare grill, heating to medium

Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.

Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork. Yield: 4 servings (1 filet per serving)

Calories 286, 13.5 fat grams

Cheddar Bread

Prep Time: 10 minutes

1 1/4 cups milk
2 Tbsp oil
1 tsp salt
2 tsp Worcestershire sauce
2 tsp honey mustard
3 1/2 cups bread flour
4 oz (1 cup) shredded sharp Cheddar cheese
1 1/2 tsp bread machine / active dry yeast

Use bread machine that produces 1 1/2-lb or larger loaf. Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully. Follow manufacturer's directions for placing ingredients in bread machine pan.

Select Basic/White cycle. Do not use delay cycle.

Makes 1 (12-slice) loaf

Per slice: 220 calories, 7 g fat

Whole Wheat Dinner Rolls

1 cup water
2 Tbsp butter or margarine, softened
1 egg
2 cups bread flour
1-1/4 cups whole wheat flour
1/4 cup sugar
1 tsp salt
3 tsp bread machine yeast
butter or margarine, melted (optional)

Place all ingredients except final melted butter in bread machine pan in order specified by manufacturer.

Select Dough/Manual cycle. Do not use Delay cycle

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease rectangular pan, 13x9x2 inches, with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter (optional - gives rolls a softer and deeper golden brown crust). Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Dough is ready if indentation remains when touched.

Heat oven to 375 degrees. Bake 12-15 minutes or until golden brown. Serve warm or cool.

Makes 15 rolls. Per roll: 125 calories, 2 g fat

Roasted-Garlic Bread

2 Tbsp ROASTED GARLIC, mashed (recipe below)
1 cup + 2 Tbsp water
1 Tbsp olive oil
3 cups bread flour
2 Tbsp sugar
1 tsp salt
1-1/4 tsp yeast

Heat oven to 350 degrees. Carefully peel away paper-like skin from around garlic bulb (2-ounce garlic bulb makes 2 Tbsp roasted garlic), leaving just enough to hold bulb intact. Trim top of garlic bulb about 1/2 inch to expose cloves. Place bulb, stem end down, on 12-inch square of aluminum foil. Drizzle 2 tsp olive oil over each bulb. Wrap securely in foil; place in pie plate or shallow baking pan. Bake 45-50 minutes or until garlic is tender when pierced with toothpick or fork. Cool slightly. Gently squeeze garlic out of cloves. Mash enough to make 2 Tbsp.

Place all ingredients except garlic in bread machine in order recommended by manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.

Add mashed garlic at beep signal.

Makes 1-1/2 lb loaf (12 slices). Per slice: 150 calories, 2 g fat

Spinach and Feta Bread

1 cup water
2 Tbsp butter or margarine, softened
3 cups bread flour
1 Tbsp sugar
2 tsp instant minced onion
3/4 tsp salt
1 1/4 tsp yeast
3/4 cup crumbled feta cheese
3/4 cup chopped fresh spinach leaves *

Place all ingredients except feta cheese and spinach in bread machine, in order recommended by manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.

Add cheese and spinach at the beep signal.

* For best results, don't use frozen spinach. If rinsing fresh spinach, pat the leaves dry with a paper towel so the dough won't be too soft and sticky.

Makes 1 1/2-lb loaf (12 slices). Per slice: 165 calories, 4 g fat.

Honey Wheat Bread

1 cup + 1 Tbsp water
1 1/2 tsp salt
1/4 cup honey
1 1/2 cups bread flour
1 1/2 cups wheat flour
1 Tbsp + 1 1/2 tsp shortening
1 Tbsp dry milk
1 tsp bread machine yeast

Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.

Makes 1 1/2 lb loaf (12 slices). Per slice: 145 calories, 2 g fat

Easy Sourdough French Bread

2/3 cup water
2 Tbsp white vinegar
3 cups bread flour
1/2 cup sour cream
1 Tbsp sugar
1 tsp salt
2 1/4 tsp yeast

Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle.

* Suggestion: Cut off top of loaf, hollow out and fill with favorite spinach dip for a special treat.

Makes 1.5-lb loaf (12 slices). Per slice: 140 calories, 2 g fat.

Smothered Buttermilk Chicken with Peas over Biscuits

Prep Time: 30 minutes
Total Time: 8 hours, 30 minutes

1 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
3 medium carrots, sliced
1/3 cup chopped onion
1/2 cup water
2 Tbsp margarine or butter, melted
1/4 tsp salt
1/4 tsp pepper
1 bay leaf
1 (1.2-oz) pkg roasted chicken gravy mix
1/3 cup buttermilk *
2 tsp all purpose flour
1 cup frozen sweet peas, thawed, drained
1 can (10.2 oz) refrigerated buttermilk biscuits

In 4- to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.

Cover; cook on low setting for 6-8 hours.

About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10-15 minutes or until peas are cooked.

Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

Makes 5 servings. Per serving: 440 calories, 21 g fat

* 3 Tbsp sour cream or yogurt mixed with 2 Tbsp milk can be used in place of the buttermilk.

Honey-Dijon Pork Roast

Prep Time: 20 minutes
Total Time: 8 hours, 20 minutes

1/2 cup chopped onion
2 apples, peeled, sliced
1 Tbsp honey
1 Tbsp Dijon mustard
1/2 tsp coriander seed, crushed
1/4 tsp salt
1 (2 to 2 1/2-lb) rolled boneless pork roast
1 Tbsp cornstarch
2 Tbsp water

In 4- to 6-quart slow cooker, combine onion and apples. In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples.

Cover; cook on low setting for 7-8 hours. (Loin roast will dry out if overcooked, so use boneless shoulder roast instead if cooking longer than 8 hours.)

Remove roast from slow cooker; place on serving platter. Cover with foil.

In small saucepan, combine cornstarch and water; blend well. Add apple mixture and juices from slow-cooker; mix well. Cook over medium heat until mixture boils, stirring occasionally. Cut roast into slices. Serve with sauce.

Makes 8 servings. Per serving: 250 calories, 10 g fat

Chicken Breasts Supreme

Prep Time: 25 minutes
Total Time: 4 hours, 40 minutes

2 slices bacon
6 boneless skinless chicken breast halves
1 (4.5-oz) jar sliced mushrooms, drained
1 (10 3/4-oz) can condensed cream of chicken soup
2 Tbsp dry sherry, if desired
3 oz. sliced Swiss cheese
1 Tbsp chopped chives
3 cups frozen broccoli florets

Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet.

Add chicken to bacon drippings in skillet; cook over medium-high heat for 3-5 minutes or until lightly browned, turning once. Transfer chicken to 5 to 6-quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms.

Cover; cook on low setting for 3-4 hours.

Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted.

Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6-8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices

Makes 6 servings. Per serving: 290 calories, 14 g fat

* Tip: Don't use chicken breasts for long slow cooking; they will become dry and stringy. In this recipe however, the chicken breasts stay moist because they are smothered with creamy sauce and are simmered just 3-4 hours. This is the perfect dish for carefree entertaining.

Mediterranean Steak Roll

Prep Time: 20 minutes
Total Time: 6 hours, 30 minutes

1 1/2 lb boneless beef top round steak (1 inch thick), trimmed of fat
1/2 small onion
1/3 cup chopped green bell pepper
1/4 cup chopped tomatoes
1 garlic clove, minced
1/2 tsp dried oregano leaves
1 (12-oz) jar beef gravy
1/4 cup red wine
1/4 tsp pepper
2 Tbsp all purpose flour
3 Tbsp water
chopped fresh basil

Cut steak in half horizontally, cutting almost but not completely through one long side; open steak to make 1 large 1/2 inch thick piece. If necessary, pound steak gently to make of even thickness.

Arrange onion, bell pepper, tomatoes, garlic and oregano evenly over steak, leaving 1 inch at one narrow end free of vegetables. Starting with other narrow end and rolling toward end free of vegetables, roll up steak. Fasten with toothpicks or secure with string.

Place steak roll in 4 to 6-quart slow cooker. Cook for 6 hours on low heat, flipping halfway through.

In medium bowl, combine remaining ingredients. Blend well.

Remove steak roll from slow cooker; place on platter. Cover with foil. Stir gravy mixture into juices in slow cooker. Cover; cook on high setting for an additional 10 minutes or until thickened. Cut steak roll into slices; sprinkle with basil. Serve with gravy mixture.

Makes 6 servings. Per serving: 180 calories, 5 g fat

Cajun Pot Roast with Corn and Tomatoes

Prep Time: 10 minutes
Total Time: 10 hours, 10 minutes

1 (2 to 2 1/2 lb) boneless beef chuck roast
1 Tbsp dried Cajun seasoning
1 (9-oz) pkg frozen corn
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (14.5-oz) can diced tomatoes, undrained
1/8 tsp pepper
1/2 tsp hot pepper sauce

Rub entire surface of beef roast with Cajun seasoning. Place roast in 4 to 6-quart slow cooker. Top with corn, onion and bell pepper.

In small bowl, combine tomatoes, pepper and hot pepper sauce; mix well. Pour over vegetables and roast.

Cover; cook on low setting for 8-10 hours.

To serve, cut roast into slices. Serve corn mixture with slotted spoon.

Makes 6 servings. Per serving: 270 calories, 9 g fat

Note: We made this with a 1.75 lb pork loin roast, cooking it for 4 hours.

Porcupine Meat Loaf

Prep Time: 15 minutes
Total Time: 9 hours, 15 minutes

1 (10 3/4-oz) can condensed tomato soup
1/2 cup chunky salsa
1/4 cup water
1 1/2 lb lean ground beef
1/2 cup uncooked instant white rice
1/2 cup chopped onion
1 Tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
1 garlic clove, minced
1 egg

In small bowl, combine soup, salsa and water; mix well.

In large bowl, combine ground beef and all remaining ingredients plus 1/2 cup of the tomato soup mixture; mix well. Shape mixture into oblong loaf no longer than diameter of slow cooker.* Carefully place meatloaf in bottom of 3 1/2 to 4-quart slow cooker. Pour remaining tomato soup mixture over meat loaf.

Cover; cook on low setting for 7-9 hours.

To serve, carefully remove meat loaf from slow cooker. Let stand 5 minutes. Cut into 6 slices, place on serving platter. Spoon sauce from slow cooker over meat loaf.

Makes 6 servings. Per serving: 310 calories, 17 g fat

* To make the meatloaf easier to remove -- Before placing the meat loaf in the slow cooker, smooth into place two 12-inch double-folded foil strips at right angles in the bottom and up the sides of the cooker. When the meat loaf is done, use the foil strips to lift it from the cooker.

Chicken Chilaquiles Casserole

1/2 cup vegetable oil
10 flour or corn tortillas (6-8" diameter), cut into 1/2" strips
2 cups cooked shredded chicken
1 1/3-cups Salsa Verde
2 cups shredded Chihuahua cheese or mozzarella cheese (8 oz)

Heat oil in 10" skillet until hot. Cook tortilla strips in oil 30-60 seconds or until light golden brown; drain.

Heat oven to 350 degrees. Grease 2-quart casserole. Layer half the tortilla strips in casserole; top with chicken, half the salsa (about 2/3 cup) and 1 cup of cheese. Press layers gently down into casserole. Repeat with remaining tortilla, sauce and cheese.

Bake about 30 minutes or until cheese is melted and golden brown.

Makes about 6 servings.

Chicken Sorrentino

2 lbs. chicken cutlets
3/4 lb. prosciutto, cut in pieces
1 sm. onion
1 lb. mushrooms, sliced
1/2 to 1 1/2 c. white wine
2 tbsp. sweet butter
2 tbsp. olive oil
Salt, pepper, parsley (fresh chopped)

Cut chicken cutlets to your own taste. Lightly flour* cutlets and saute quickly in olive oil and butter. In a separate skillet cook prosciutto with mushrooms and thinly sliced onion. (Do not fry onion, it should cook clear.)

Add chicken to skillet; add wine and fresh chopped parsley to your taste. Add salt and pepper to your taste. Simmer low for 10 minutes. Serves 6. Can be prepared in advance. Great served with noodles, rice or spaghetti.

* For low carb version, either skip flouring altogether or use a low-carb baking mix.

Chipotle Tenderloin Steak and Potatoes

Prep Time: 15 minutes
Grill: 20 minutes

4 beef tenderloin or rib eye steaks, cut 1 to 1-1/4 inches thick
2-4 Tbsp finely chopped, drained chipotle peppers in adobo sauce
2 Tbsp snipped fresh cilantro
1 Tbsp lime juice
4 cloves garlic, minced
1/2 tsp salt
3 medium potatoes, each cut lengthwise into 8 wedges
2 tsp olive oil
1 tsp coarse or kosher salt
1 lime, cut into wedges

Trim fat from steaks. In a small bowl, stir together chipotle peppers, cilantro, lime juice, garlic, and salt. Brush mixture onto both sides of steaks. Brush potato wedges with olive oil and sprinkle with salt.

Preheat grill. Reduce heat to medium. Place potatoes on grill rack directly over heat. Cover and grill 20-25 minutes or until potatoes are tender and brown, turning once halfway through grilling. While potatoes are grilling, add steaks to grill. Cover and grill until steaks are desired doneness, turning once halfway through grilling (12-18 minutes for medium doneness). To serve, pass lime wedges with steaks. Makes 4 servings.

Per serving: 385 calories, 13 g fat.

Baked Salmon

1 cup brown rice
2 1/2 cups water
1 pound salmon fillet
1/4 cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon lemon pepper


Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.

In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.

Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Apple Butterscotch Tart

Estimated Times
Preparation time: 20 mins
Cooking time: 40 mins


1 pastry for single-crust pie
5 cups peeled and thinly sliced tart green apples
1 cup (6 oz.) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled butter or margarine
1 container vanilla ice cream


PREHEAT oven to 375° F.

LINE 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; sprinkle morsels over apples. Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling.

BAKE for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream.

Serving Size: 8

Hot and Sweet Italian Sausages in Tomato Sauce

1/2 pound hot Italian sausage, removed from casings and crumbled
1/2 pound sweet Italian sausage, removed from casings and crumbled
1 1/2 cups sliced red onions
1 1/2 tablespoons chopped garlic
3/4 teaspoon fennel seeds
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 (28-ounce) can whole peeled tomatoes, crushed by hand, with their juice
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano
1 pound dry penne, ziti or mostaccioli
1 1/2 cups fresh ricotta, or crumbled or coarsely grated fresh ricotta salata
6 tablespoons chopped fresh basil leaves
Grated Parmesan, for garnish

In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.

To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.

Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.

Red Pepper Coulis

1 red bell pepper, seeded, diced
1 medium shallot, sliced
1/4 cup dry white wine or sweet vermouth
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh tarragon
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
3 tablespoons water
1/4 teaspoon white wine vinegar

Reserve 1 tablespoon of the diced red pepper to garnish the finished dish. Combine all the remaining ingredients except the reserved red pepper and vinegar in a small saucepan. Cover and simmer until red pepper is tender, adding water if mixture is dry, about 25 minutes. Puree red pepper mixture in blender or food processor until smooth sauce forms. Return sauce to saucepan. Mix in vinegar. Keep warm.

Excellent with salmon.

Caesar Salad


1/2 tsp salt
1 tsp coarse ground black pepper
1-3 garlic cloves, minced
1 anchovy (or 1 tsp anchovy paste)
1 Tbsp dijon mustard
1 egg yolk, coddled in boiling water for 40 seconds (or use pasteurized egg substitute)
Juice of 1/2 lemon
1 tsp Worcestershire sauce
1 tsp red wine vinegar
1/3 cup vegetable (or olive) oil
1 medium-large head of romaine lettuce
1/3 cup grated parmesan cheese
1 cup croutons

1. Discard outer leaves of romaine lettuce. Wash and dry remaining leaves thoroughly, then slice into bite-size pieces

2. Into a large wooden salad bowl, add ingredients up to the vinegar in order, one at a time.

3. After adding each new ingredient, use the back side of a soup spoon to blend it with the previous ingredients into a smooth paste

4. Add oil and vinegar and blend well.

5. Just before serving, add lettuce and toss thoroughly.

6. Add croutons and cheese, toss again, and serve.

Serves 4 as a salad or 2 as a meal

Italian Zucchini Boats

6 small zucchini
2 tsp salt
1 pound ground beef
1 can diced tomatoes
1 package spaghetti sauce mix
1/4 cup Parmesan cheese

Wash zucchini but do not peel. Remove stem and blossom ends. To 3 inches of boiling water in saucepan, add zucchini and 1 teaspoon salt. Cook covered 10 minutes or until tender. Drain. Scoop out pulp and reserve for filling. Saute ground beef until brown and crumbly. Add tomatoes, spaghetti sauce mix, the remaining 1 tstp. salt, and zucchini pulp. Simmer 20 minutes. Stuff zucchini and sprinkle with parmeson cheese. Place in shallow baking dish and bake in 350 oven for 15 minutes.

Hungry Boy Skillet Casserole

1 lb lean ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (15.5 oz) can garbanzo beans, undrained
1 (15 oz) can pork and beans
1 (6 oz) can tomato paste
1 tsp salt

Cook ground beef, celery, onion, bell pepper, and garlic in a large skillet until meat is brown; drain.

Stir in garbanzo beans with liquid, pork and beans, tomato paste, and salt. Reduce heat and simmer, covered, for 10 minutes, stirring occasionally. Serve over rice or pasta, if desired.

Makes 6 servings.

Spicy Vietnamese Chicken

2-3 Tbsp vegetable oil, preferably peanut
1 Tbsp grated gingerroot
1 tsp minced garlic (or 2 cloves garlic, crushed)
1 1/2 lbs boneless, skinless chicken breast, cut crosswise into thin slices (easiest if the meat is half-frozen)
2 Tbsp Splenda
1/4 cup soy sauce
1 tsp fish sauce (nuoc mam)
3/4 cup dry white wine
1 jalapeno, or 2-3 little red chilies, finely minced
1 tsp pepper
guar or xanthan

This recipe goes quickly once the stir-frying starts, so have the ingredients measured and prepared before starting.

Put a wok or heavy skillet over high heat. Add the oil and let it heat for a minute or so. Add the ginger and garlic. Stir for 1 minute to flavor the oil. Add the chichen, and stir-fry for 1-2 minutes. Add the Splenda, soy sauce, fish sauce, white wine, jalapeno, and pepper, stirring often, for 7-8 minutes or until the chicken is cooked through. Thicken pan juices very slightly with guar or xanthan, and serve.

Yield: 3-4 servings. Approx 4 grams carbohydrates per serving.

Honey Mustard Salmon

1/2 cup Hellmann's Light Mayonnaise
2 Tbsp deli mustard
2 green onion, chopped
1 Tbsp honey
1 tsp apple cider vinegar
1/8 tsp ground black pepper
pinch salt
4 salmon fillets or steaks

In medium bowl, blend all ingredients except salmon. Reserve 1/3 cup mayonnaise mixture.

Grill or broil slamon, brushing with remaining mayo mixture, until salmon flakes with a fork, turning once. Serve salmon with reserved mayo mixture and garnish, if desired, with additional chopped green onions.

4 servings
10 minutes prep time
15 minutes cook time

Chicken Scarpariello

1 1/2 pounds boneless, skinless chicken breast
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil (twice around the pan)
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped fresh flat-leaf parsley (a couple handfuls)
2 tablespoons juice from a jar of hot peppers

Heat a large, heavy skillet over medium-high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon olive oil to the hot pan. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown, 3 minutes on each side, then remove the chicken to a warm plate. Add peppers, chopped hot peppers, and garlic to the pan. Sauté for 5 minutes, tossing frequently. Add wine and reduce 1 minute, scraping up the pan drippings. Add the chicken stock and bring up to a bubble. Set the chicken back into the pan, toss in the parsley, and cook through, another 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!


Artichoke Salad

1 can (13.75 oz) quartered artichoke hearts, drained and coarsely chopped
2 oz sliced pepperoni, sliced into 1/4-inch strips
1/4 cup chopped sweet red onion (optional)
2 Tbsp chopped fresh basil
1/2 cup crumbled Gorgonzola (or other blue cheese)
3 Tbsp extra-virgin olive oil
1/2 tsp minced garlic
1 1/2 Tbsp balsamic vinegar

Mix everything together and stir well. Serve on a bed of lettuce if desired.

Oklahoma Caviar

3 14oz can black-eye peas (drained)
2 Tomatoes (chopped)
4 Green onions (chopped)
1 Green, red and yellow bell pepper (chopped)
2 Cloves garlic (finely chopped)
1 Jalapeno pepper (chopped)
½ cup chopped fresh parsley
1 8oz bottle Italian dressing

In bowl combine vegetables and pour dressing over them, mix well. Cover and refrigerate for 2 or more hours. Serve with tortilla chips or crackers.

Tuna Melt Casserole

1 tsp oil
1 can (6 oz) tuna, drained and mashed
1 cup shredded Cheddar cheese
3 slices (1 1/2 oz) processed American cheese
3 eggs
3 Tbsp ground flaxseed meal or 3 Tbsp low-carb bake mix
1 tsp garlic powder
1/2 to 1 tsp salt

Preheat the oven to 400 degrees F, and grease a 9-inch pie plate with the oil.

In a large bowl, combine the tuna, cheeses, eggs, flaxseed meal, garlic, and salt. Mix well.

Pour the tuna mixture into the prepared pie plate, pat down firmly, and bake for approximately 30 minutes or until browned and bubbly.

Yield: 3 servings, each with 5 grams of carbohydrates and 3 grams of fiber, for a total of 2 grams of usable carbs and 38 grams of protein.

Blue Cheese Steak Butter

1/2 pound blue cheese, crumbled
3/4 cup softened butter
1 or 2 cloves garlic, crushed
1 Tablespoon spicy brown mustard
2 to 3 drops Tabasco

Blend all ingredients in a food processor until well blended and smooth.

Ruben Corned-Beef Casserole

8 ounces fresh corned beef, shredded
2 eggs
1/2 cup mayonnaise
1/2 cup heavy whipping cream
1 tsp dehydrated onion
1/2 tsp dry mustard
2 tsp caraway seeds
2/3 cup sauerkraut
2 cups shredded Swiss cheese

1. Preheat the oven to 375 degrees F.

2. Grease a 6-cup casserole, and place the corned beef in the bottom of it.

3. In a bowl, combine the egg, mayo, whipping cream, onion, dry mustard and caraway seeds. Drain and rinse the sauerkraut, and add it to the mayo mixture.

4. Pour the mayo mixture over the corned beef, and sprinkle the cheese on top. Bake covered for 30 minutes, then uncover for an additional 15 minutes.

Yield: 4 servings, each with 6 grams of carb and 1 gram of fiber, for a total of 5 grams of usable carbs and 29 g of protein.

Burger Scramble Florentine

2 pounds ground beef
1 small onion, finely diced
16 ounces frozen spinach, thawed and drained
12 ounces cream cheese, softened
2/3 cup heavy cream (or 1/3 cup sour cream + 1/3 cup milk)
2/3 cup shredded Parmesan cheese
salt and pepper to taste

Brown ground beef and onion. Add spinach and cook through until meat is done.

Combine cream cheese, salt, pepper, cream and parmesan; blend thoroughly.

Combine the cream cheese mixture with meat mixture. Heat thoroughly and serve.

Optionally: Preheat oven to 350 degrees F. Spray a large casserole with cooking spray. Spoon into casserole. Bake, uncovered, for 30 minutes or until bubbly and browned on top.

Yield: 6 servings, each with 5 g carbohydrates and 2 grams of fiber, for a total of 3 g of usable carbs and 28 g of protein.

Low-Carb Chocolate Chip Cookies

1 cup butter, at room temperature
1 1/2 cups Splenda
1 1/2 tsp blackstrap molasses
2 eggs
1 cup ground almonds
1 cup vanilla-flavored whey protein powder
1/4 cup oat bran
1 tsp baking soda
1 tsp salt
1 cup chopped walnuts or pecans
12 oz sugar-free chocolate chips *

1. Preheat the oven to 375 degrees F.

2. Use an electric mixer to beat the butter, Splenda, and molasses until creamy and well blended. Add the eggs, one at a time, and beat well after each addition.

3. In a separate bowl, stir together the ground almonds, protein powder, oat bran, baking soda, and salt. Add this mixture, about 1/2 cup at a time, to the Splenda mixture, beating well after each 1/2-cup adition, until it's all beaten in. Stir in the uts and chocolate chips.

4. Spray a cookie sheet with nonstick cooking spray, and drop the dough by rounded tablespoonds onto it. These cookies will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, flatten them a bit now.

5. Bake for 10 minutes, or until golden. Cool on baking sheets for a couple of minutes, then remove to wire racks to cool completely.

Yield: About 4 1/2 dozen cookies, each with 3 g of carbohydrates, a trace of fiber, and 5 g of protein. (This carb count does not include the polyols used to sweeten the sugar-free chocolate, since it remains largely undigested and unabsorbed.)

* If you can't find sugar-free chocolate chips, make your own from sugar-free chocolate bars. Break 7-8 of the bars (1.3-1.5 oz each) into 3-4 pieces then place the pieces in a food processor with the S blade in place. Pulse the food processor until your chocolate bars are in pieces about the same size as commercial chocolate morsels.

Noodleless Low-Carb Lasagne

1 lb ground beef
1 cup low-carb spaghetti sauce
1 can (4 oz) sliced mushrooms
1 cup ricotta cheese
1 egg, beaten
1 1/2 cups shredded mozzarella cheese
1/2 Tbsp Italian seasoning
32 slices pepperoni

Preheat the oven to 350 degrees F.

Brown the ground beef in a frying pan, and drain off the oil. Add the spaghetti sauce and mushrooms, and simmer 10 minutes.

In a small bowl, mix the ricotta, egg, 1/4 cup mozzarella, and Italian seasoning. Beat well with a fork.

Grease an 8 x 8-inch glass baking dish with nonstick cooking spray. Spread the beef mixture in the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaining shredded mozzarella over the pepperoni slices, and lay the remaining pepperoni on top of the cheese. Bake until bubbly (about 20 minutes).

Yield: 4 servings, each with 9 g of carbs and 3 g of fiber, for a total of 6 g of usable carbs and 43 g of pretein.

Sesame Chicken

2 boneless chicken breasts, sliced
2 Tbsp peanut or vegetable oil
2 Tbsp toasted sesame seeds

1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup Splenda
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste
1 clove garlic, minced

To prepare the sauce, mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are cooking the chicken.

Cook the chicken in the peanut or vegetable oil. Just before you are finished cooking the chicken, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds.

Vegetable Linguini with Meat Sauce

1-1/4 lbs assorted fresh vegetables (zucchini, summer squash and/or carrots)
2 tablespoons olive oil
1 jar (1 lb.) Carb Options Hearty Italian Style with Sausage Meat Sauce, heated

With peeler, slice vegetables into ribbons or strips; set aside.

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook vegetable ribbons, stirring frequently, 5 minutes or until tender. Season to taste with salt and freshly ground black pepper. Serve with hot Carb Options Hearty Italian Style with Sausage Meat Sauce and garnish, if desired, with grated Parmesan cheese.

Serves: 4

Preparation Time: 15 Minute(s)
Cook Time: 5 Minute(s)

Nutrition Information Per Serving:
Calories 260, Total Fat 19g, Saturated Fat 5g, Cholesterol 20mg, Sodium 640mg, Total Carbohydrate 16g, Dietary Fiber 5g, Sugars 6g, Protein 6g

3-Bean Salad

Drain one 1-pound can each green beans, wax beans and kidney (or garbanzo) beans.

Combine; add 1/2 cup chopped green peppers and onion.

Combine 3/4 cup sugar (or sugar substitute), 2/3 cup vinegar and 1/3 cup salad oil; pour over vegetables.

Add 1 tsp. each salt and pepper; toss.

Chill overnight.

Serves 6-8.

Sugar Free Fudge

1/4 cup margarine
2 oz. unsweetened chocolate
24 packages Equal
1 tsp vanilla
1 8 oz. pkg cream cheese
1/2 cup chopped nuts

Melt margarine over low heat; add chocolate and stir until just
melted. Set aside.

Combine Equal, vanilla and cream cheese. Stir until smooth. Add
chocolate mixture and stir until blended. Mix in nuts. Spread in a lightly greased 8 inch square pan.

Refrigerate until firm.

Chicken Vino Bianco

2 Tbsp olive oil or vegetable oil
4 boneless skinless chicken breasts
1 cup flour
1/4-1/2 cup sliced onions
2 cloves garlic, minced
1/2 cup white wine (I like Bella Sera Pino Grigio)
2 cups sliced mushrooms
4 Tbsp butter or margarine
1/2 cup roma tomatoes
cooked linguine or fettuccine

Heat oil in skillet on med-high heat.

Lightly dredge chicken breats in flour, season with salt and pepper and brown sides in skillet and remove onto plate until later.

Stir in onions, garlic, and butter, cook until tender; then add mushrooms and cook until golden.

Stir in wine and bring to a simmer.

Return chicken to the pan, and cook over med-high heat until chicken is done; add tomatoes and cook until tender.

Serve over cooked fetticuine or liguine noodles.

Cream of Cauliflower Soup

2 Tbsp olive oil
1 medium onion, chopped
1 head cauliflower, cut in florets (5 - 6 1/2 cups)
2 cups vegetable broth
1 cup milk (more if needed)
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp pepper
2 Tbsp snipped fresh chives or parsley

Drizzle oil in a large saucepan and swirl it until it coats the entire bottom of the pan. Place over medium-high heat until hot. Add onion and cook, stirring, until tender. Immediately stir in cauliflower. Add broth, 1 cup milk, the coriander, salt and pepper.

Bring to a boil, reduce heat and simmer 25-30 minutes until cauliflower is soft. Cool 15 minutes.

Ladle soup, a little at a time, into a blender. Blend until smooth. (Be very careful. Hot liquids can be explosive when you turn the blender on.) Return soup to saucepan. If too thick, stir in a little more milk until you have a nice creamy consistency.

Top servings with chives or parsley.

Per serving: 152 calories, 6 g pro, 14 g carbs, 4 g fiber, 9 g fat (2 g sat fat)

Serves 4
Prep Time: 45 min

Eliane's Chunky Zucchini Gratin

2 tablespoons extra-virgin olive oil
4 plump cloves garlic, peeled and halved
1 pound zucchini (about 4), trimmed and cut into chunks
1/4 cup light cream
Sea salt
Freshly ground black pepper
1/4 cup (1 ounce) freshly grated French Gruyère cheese (or a sharp cheddar) *

Preheat the broiler.

In a large skillet, heat the oil over moderate heat until hot but not smoking. Add the garlic and zucchini, and brown the zucchini for about 5 minutes. Reduce the heat to low, cover, and cook until soft, about 10 minutes more.

With a slotted spoon, transfer the zucchini to the gratin dish. Drizzle the light cream all over. Season to taste with salt and freshly ground black pepper. Sprinkle with the cheese. Place under the broiler and broil until the cheese is melted and golden, 2 to 3 minutes.

4 servings

* French Gruyère cheese has a creamy yellow interior dotted with medium-sized holes and a brown rind. It tastes rich and nutty. Processed Gruyère (like all processed cheeses) bares no resemblance to the natural cheese.

Chicken Adobo Kebabs

1 1/2 Tbsp fresh lemon juice, divided
1 clove garlic, peeled and minced
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp freshly ground black pepper
8 oz boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch cubes
1 tsp olive oil
1/2 red onion, peeled, quartered, and separated into layers
Lemon wedges

Prepare a charcoal fire or preheat a gas grill.

In a medium bowl, blend 1/2 tablespoon lemon juice, garlic, oregano, paprika, salt, cumin, cinnamon, and pepper. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

In a small bowl, mix remaining 1 tablespoon lemon juice and oil. Set aside.

Thread chicken and onion pieces alternately onto 4 or 8 skewers.

Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until browned and cooked through, 6 to 7 minutes, basting with reserved lemon-oil mixture on cooked side only. Serve immediately, with lemon wedges.

Serves 2. Per Serving: 162.97 calories, 3.75 total fat (0.7 g sat), 65.77 mg cholesterol, 4 g carbohydrate, 26.78 g protein, 0.78 g fiber, 656.58 mg sodium

Pork Chops with Zesty Sauce

Zesty Sauce
* 1/4 cup water
* 3 tablespoons chili sauce
* 1 teaspoon Tabasco sauce
* 2 teaspoons soy sauce
* 1 teaspoon A1® steak sauce

Pork Chops
* 4 lean boneless pork loin chops (each about 8 ounces and about 1
inch thick)
* 1 tablespoon unsalted butter
* 1 tablespoon good olive oil
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1/4 cup red wine vinegar
* 1/2 cup chopped onion
* 1/3 cup minced scallions
* 2 teaspoons chopped garlic
* 1 cup diced (1-inch) tomato
* 1/4 cup pitted Kalamata olives

For the sauce: Mix the ingredients in a small bowl.

For the pork chops: Trim the pork chops of any fat. Heat the oven to
180 degrees.

Heat the butter with the olive oil in a heavy skillet over high heat until hot. Sprinkle the meat with the salt and pepper and add to the skillet. Cook for about 4 minutes on each side, or until nicely browned. Arrange the meat on an ovenproof platter and keep it warm in the oven.

Add the vinegar to the drippings in the skillet and cook over high
heat for about 1 minute to reduce and mellow the vinegar. Add the
onion, scallions, garlic, and tomato and cook for about 2 minutes over high heat. Add the sauce and boil for 1-1/2 to 2 minutes over high heat. Stir in the olives and any juices the meat has rendered and bring back to a boil. Coat the chops with the sauce and serve

4 servings

Italian Salmon

6 (4 oz) fillets salmon
1 (.7 oz) package dry Italian-style salad dressing mix
1/2 cup water
2 Tbsp lemon juice
1 cup fresh sliced mushrooms

Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9x13 inch baking dish.

In a cup, combine salad dressing mix, water and lemon juice.

Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.

Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.

Creamy Parmesan Peas and Carrots

8 oz frozen peas and carrots
2 Tbsp Kraft Parmesan Romano salad dressing

Cook peas and carrots as directed on package. Drain.

Stir in salad dressing.

Mulled Wine

2 lemons
2 oranges
1 - 750 ml bottle of medium- to full-bodied red wine
Nutmeg (to taste)
Cloves (to taste)
1 oz brandy or Cognac (or to taste)
1 cup (250 ml) granulated sugar, or sugar substitute (optional)
Herbal or citrus influenced tea (optional but excellent)
Water (optional softener instead of tea)
4 large cinnamon sticks
4 candy canes

Cut lemons and oranges into slices.

Pour the red wine into saucepan and gradually heat. Add fruit slices, nutmeg, cloves and brandy.

Keep an eye on the mixture and wait until it becomes hot to the touch. Be very careful not to let it boil.

At this point you could blend in sugar or sugar substitute if desired. Pour into mugs and add tea or water to taste, if desired.

Garnish with cinnamon stick and candy cane, and serve.

Note: You can also premix the ingredients and microwave it by the glass-full.

Makes four large servings.

Honey Whole Wheat Bread

1 1/8 cups water
3 cups whole wheat flour
4 Tbsp wheat germ
1 1/2 teaspoons salt
1/3 cup honey
1 tablespoon dry milk powder
1 1/2 tablespoons shortening
1 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

Apple Walnut Crisp

2 cans (21 oz each) apple pie filling
1 lemon
1 tsp ground cinnamon, divided
1 pkg (18.25 oz) plain yellow cake mix
1 cup chopped walnuts
1 cup (2 sticks) butter, melted

Place a rack in the center of the oven and preheat the oven to 325 degrees F for a glass pan or 350 degrees F for a metal pan. (Glass pans are better if you're planning on storing the dessert for longer than a day; after that a metal pan will begin to corrode.)

Spoon the apple pie filling evenly onto the bottom of an ungreased 13- by 9-inch baking pan. Grate the zest from the lemon and sprinkle it over the apples. Cut the lemon in half and squeeze the juice over the apples. Sprinkle the apples with 1/2 tsp cinnamon. Pour the dry cake mix evenly over the apples so that it reaches all the sides of the pan. Sprinkle the cake mix with the remaining 1/2 tsp cinnamon. Sprinkle the walnuts on top and drizzle the melted butter over the entire pan. Place the pan in the oven.

Bake the crisp until is is golden brown and bubbly and the walnuts have browned, 55 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

Spoon the crisp into bowls, topped with a scoop of vanilla ice cream, and serve.

Slow-Cooker Chicken Enchiladas

2 dozen corn tortillas
3-4 boneless, skinless chicken breasts, cooked and shredded
1 bottle (10 oz) green taco sauce
1/4 cup dried minced onion
1 can (10 3/4 oz) cream of mushroom soup
1 can (4 oz) diced green chilies, with liquid
2 cups grated cheese
salt and pepper to taste

In a greased 3 1/2 to 4 1/2 quart slow cooker, layer half of each ingredient in the order listed above. Repeat with second layer. Cover and cook on high heat 30 minutes and then on low heat an additional 3 hours. Makes 4-6 servings.

Set out shredded lettuce, diced tomatoes, salsa and sour cream. Serve with Spanish rice.

Slow-Cooker Tortilla Soup

4 boneless, skinless chicken breasts, cooked and shredded
1/2 tsp minced garlic
2 cans (14 oz each) chicken broth
2 cans (14 oz each) stewed tomatoes, chopped
1 cup medium salsa
2 Tbsp dried cilantro
1 Tbsp ground cumin
3-4 flour or corn tortillas, cut into 1/2-inch strips
cheese, grated

Combine all ingredients except tortillas and cheese in greased 4 1/2- to 6-quart slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Ladle hot soup into individual serving bowls over strips of flour torilla and grated Montery Jack or cheddar cheese. Makes 6-8 servings.

Creme Brulee

1 cup heavy cream
2 Tbsp. + 1/3 cup sugar
2 extra large or jumbo egg yolks
1/2 tsp. vanilla extract

Preheat oven to 300°F. Prepare some boiling water.

In a saucepan over medium heat, combine cream and 2 Tbsp. sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 4 oz. ramekins.

Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.

Sprinkle remaining sugar evenly over top of cooled custards. With torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately.

Chicken Satay Bites

Estimated Prep Time: 8-12 hours (marinating time) + 5 minutes
Cook Time: 3 hours
Servings: 10

2 Tbsp minced garlic
1 cup canned coconut milk
2 Tbsp bottled fish sauce
2 Tbsp red Thai curry paste
2 lbs skinless, boneless chicken breasts, fat trimmed, cut into bite-sized pieces

2 Tbsp quick-cooking tapioca

Peanut sauce:
1 tsp chili garlic sauce
1/4 cup warm water
3 Tbsp smooth peanut butter

Whisk together the marinade ingredients in a small bowl. Pour mixture into a large zip-top bag; add chicken pieces, seal bag, and shake gently to coat chicken with marinade. Place the bag into the refrigerator and let marinate 8-12 hours.

When done, place chicken mixture into the slow cooker. Add tapioca and stir to combine.

Cover and cook on low for 3 hours. When done, stir in the chili garlic sauce, warm water, and peanut butter. Cover and cook about 15 minutes, or until sauce is heated through.

Pastichio (Greek Lasagna)

1 lb ziti
1 lb chopped meat
3/4 lb feta cheese, crumbled
2 tsp grated Parmesan cheese
6 eggs, beaten
1 1/2 sticks butter or margarine
2 heaping Tbsp cream cheese
2 Tbsp Tomato paste
1/2 tsp Salt
1/4 tsp Pepper

Par-boil ziti then drain.

Meanwhile, brown chopped meat with 1/2 stick butter and tomato paste. Add salt and pepper. Add remaining ingredients (except eggs) and let mixture cool completely. Then add eggs. Grease a 13x9 inch pan and pour mixture (with ziti) into pan.

Bake at 350 degrees for 60 minutes or until lightly browned.

4 servings

Bread Machine Naan

Prep Time: 15 minutes
Total Time: 1 hour 20 minutes

2/3 cup skim milk
2 tsp melted butter
2 tsp active dry yeast
1 lb all-purpose flour
1 tsp salt
1 tsp baking powder
2 Tbsp olive oil
2/3 cup plain low-fat yogurt
1 large egg
2 tsp sugar

In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.

On a piece of waxed paper sift together flour, salt and baking powder.

Add to bread machine bowl.

Add olive oil, second half of sugar, yogurt and egg.

Set the bread machine to the dough setting and let it run through the cycle.

When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.

If you have a baking stone, place it in the top rack of the oven to preheat as well.

Take dough out and separate it into six equal sections.

Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.

When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.

Bake on top shelf of the oven for 90 seconds; the naan should start to puff.

Switch the oven from bake to broil for an additional minute or until the top starts to brown.

When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.

You can brush the naan with butter before serving if desired.

Makes 6 servings.

Chicken Tikka Masala

Prep Time: 30 Minutes
Cook Time: 50 Minutes
Total Time: 2 Hours 20 Minutes.

1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp freshly ground black pepper
1 Tbsp minced fresh ginger
4 tsp salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 Tbsp butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 tsp paprika
3 tsp salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Serve with rice or warm pita bread.

Makes 4 servings.

Jiffy Corn Casserole

1 can whole kernel corn, drained
1 can creamed corn
2 eggs, beaten
1 box Jiffy corn muffin mix *
1 stick butter, melted (or 1/2 cup oil)
1 cup sour cream
1/4 - 1/2 tsp garlic powder
Shredded cheese

Mix all ingredients. Bake in casserole dish or 9"x13" baking dish at 350° for 30 to 45 minutes or until fully cooked in center.

* Or substitute the following for corn muffin mix:

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt

Orange Peel Chicken

1 Tbsp vegetable oil
2 Tbsp minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 Tbsp chili garlic sauce
1 Tbsp soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.

Peanut Butter Dog Treats

2 cups flour
1 Tbsp baking powder
1 cup peanut butter
1 cup milk

Preheat oven to 375° F.

Combine flour and baking powder. In a separate bowl, mix peanut butter and milk. Add wet mixture to dry. Mix well.

Turn out dough on a lightly floured surface and knead. Roll out to 1/4 inch thick. Cut out in shapes.

Place on greased baking sheet. Bake for 20 minutes or until light brown.

Leave in closed oven overnight to harden. Store in airtight container.

Serious Brownies

8 oz unsweetened baking chocolate
1 cup butter
5 eggs
3 cups sugar
1 Tbsp vanilla
1 1/2 cups all-purpose flour
2 cups coarsely chopped nuts

Melt chocolate and butter over low heat (or in a double boiler), stirring constantly. Cool slightly. Beat eggs, sugar and vanilla on high speed for 10 minutes. Blend in chocolate. Fold in flour. Fold in nuts. Spread in a greased 13 x 9 baking pan. Bake in a preheated 375� F oven for 35-40 minutes. Do not overbake. Cool in pan, cut into small squares.

Lemon-Caper Chicken

1 Tbsp olive oil
4 thinly-sliced boneless, skinless
chicken breast halves (about 4 oz each)
Salt and pepper
4 tsp whole-wheat flour, divided
1 medium shallot, minced
2 Tbsp drained capers
1/2 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
1-2 Tbsp minced fresh parsley

Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.

Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.

Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley; pour sauce over chicken. Serve immediately.

Serves 4. Per Serving: 258 calories, 17 total fat (5 g sat), 72 mg cholesterol, 5 g carbohydrate, 21 g protein, 1 g fiber, 142 mg sodium

Cornbread Sticks

1 cup sifted all-purpose flour
2 Tbsp sugar
2 tsp baking powder
3/4 tsp salt
1 cup yellow cornmeal
1 well-beaten egg
1 (8 3/4 oz) can cream style corn
3/4 cup milk
2 Tbsp salad oil
1/2 cup shredded cheddar cheese

Sift flour, sugar, baking powder and salt together; stir in cornmeal.

Blend egg, corn, milk, salad oil, and cheese; add to dry ingredients. Stir just until moistened.

If using cornstick pans, preheat cornstick pans in oven, then grease generously. Fill pans 2/3 full. Otherwise, pour into a greased 9x9 dish. Bake at 425 degrees for about 20 minutes. Makes about 18.

Zucchini Bread

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3 tsp ground cinnamon
1/4 tsp baking powder
3 eggs
2 cups white sugar
3 tsp vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts (optional)

Preheat oven to 350° F.

Sift together flour, salt, soda, cinnamon, baking powder.

Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.

Bake at 350° F for 1 hour. Makes 2 loaves.

Blue Hawaiian

1 shot coconut rum
1 shot blue curacao
2 oz sweet and sour mix
1 oz pineapple juice

Banana Pudding

1 (14 oz) can sweetened condensed milk
1 1/2 cups cold water
1 (4 serving size) pudding mix
1 8 oz. carton Cool Whip
vanilla wafers
3 medium bananas, sliced

In a large bowl combine sweetened condensed milk and water; add pudding mix and stir well. Chill 5 minutes and fold in Cool Whip. Spoon 1 cup pudding mixture into bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layers twice, ending with pudding, Keep refrigerated.

Crispy Fried Okra

1 lb fresh okra
2 eggs, beaten
4-6 dashes hot pepper sauce
1 cup cornmeal
1 1/2 tsp salt
1/2 tsp ground cayenne pepper
1/2 tsp lemon pepper
oil for deep frying

Wash okra and drain well; cut off ends and discard. Cut okra crosswise into 1/2-inch slices. In a bowl, combine beaten eggs and hot sauce; add okra and stir to coat all pieces well. In a shallow dish, combine cornmeal, salt and cayenne.

Dip okra pieces into cornmeal mixture to coat well. Heat oil in the deep fryer to 375°. Fry okra in batches until browned, about 4 to 6 minutes for each batch. Drain on paper towels and serve immediately.
Serves 4.

Tuscan Nonna's Instant Chicken Cacciatore

Serves 4

4 boneless, skinless chicken breasts (totaling 1 lb, preferably organic)
Extra-virgin olive oil
8 large fresh sage leaves
Salt and freshly ground black pepper
1/2 medium to large red onion, diced
1/3 cup pitted black Sicilian or Kalamata olives
1/2 lb fresh cremini or white mushrooms, quartered
1 large clove garlic, minced
1/2 cup dry white wine
1 cup chopped, delicious fresh tomatoes (do not seed and peel), or canned tomatoes with their juices drained
1 generous Tbsp butter

Put the chicken between pieces of plastic wrap. Using a meat pounder, rubber mallet, rolling pin or bottom of a heavy saucepan, pound chicken a few times to flatten slightly.

Film the bottom of a large sauté pan with olive oil. Heat oil over medium high. Add the chicken and sage leaves, sprinkling with salt and pepper to taste. Sear quickly on each side. Turn heat down to medium. Sprinkle breasts with onion and olives. Cook another 2 to 3 minutes per side, or until barely firm when pressed. Remove breasts to a serving platter and keep warm.

Make pan sauce: Increase heat to medium high and add mushrooms. Sauté 2 to 3 minutes then stir in garlic. Cook another minute. Blend in wine, scraping up all the brown glaze in the bottom of the pan. Simmer, uncovered, until reduced to almost nothing (1 to 2 minutes).

Blend in tomatoes and cook 3 minutes, or until thick. Taste for seasoning. Stir in the butter until barely melted and pour the sauce over the chicken. Serve immediately.


* The trick to juicy chicken breasts is a fast sear to lightly color them and then slow cooking. Remove from the pan as soon as they are just firm when pressed. Holding them for about 10 minutes in a warm place allows them to finish cooking and for their juices to settle.
* Turn this into a sauce for pasta by cutting the chicken breasts into bite-sized pieces and cooking as directed above, taking care not to overcook.
* For even juicier chicken breasts, refrigerate them in a brine solution for an hour. Make the brine by combining one quart water with 1/4 cup salt and 1/3 cup sugar.

Sicilian Sweet-Sour Seared Seafood

Serves 3 to 4

* 1 to 2 tablespoons extra-virgin olive oil
* 1 pound fresh halibut, cut 1-inch thick (or salmon, tilapia, or jumbo shrimp)
* 1/2 of a medium red onion, cut into thin slivers
* Salt and freshly ground black pepper
* A generous pinch hot red pepper flakes
* 1 teaspoon sugar, divided
* 2 tablespoons red wine vinegar, divided
* 10 fresh mint leaves, coarsely chopped

1. Film the bottom of a 10-inch non-stick skillet with olive oil.
Heat over medium-high heat. Have the seafood in 3 or 4 portions. Saute it with the onion, seasoning with salt and black pepper and the hot red pepper, to light golden brown on both sides.

2. Reduce the heat to medium low. Cover, and cook about 8 minutes,
until the seafood is barely firm when pressed, turning once. Remove it to a heated platter and keep warm.

3. Set the pan over high heat. Swirl in half the sugar and half the vinegar. Stir about 30 seconds, scraping up browned bits from the
bottom of the pan. When the liquid is syrupy, blend in the rest of the
sugar and vinegar and simmer a few seconds. Don't let much of the
liquid evaporate. Taste for sweet/tart balance and depth, adding more sugar or vinegar if needed. Simmer another few seconds if necessary. Add the mint and immediately scrape the sauce from the pan over the seafood. Serve hot or warm.


* Use this as a foundation recipe for sautéing any fish cut into
1-inch thick steaks, fillets, or shellfish like jumbo prawns. As long as it is an inch thick, it will cook more or less the same way.
* Beware of peppermint. It can ruin this dish and many others
calling for mint. You want spearmint, which tastes fresh,
somewhat sweet and cool, but without the hard-hitting menthol
punch of peppermint.
* Identify spearmint by its dark green leaves and dark green stems. Buy only perky looking bunches, avoiding anything wilted. Store the bunch, stems down, in a container of water enclosed in a plastic bag and refrigerated. Don't wash it until you're ready to use it. Spearmint will stay fresh a week or so if you change the water each day.

Roast Beef and Cream Cheese Pizza

8 oz cream cheese, softened at room temperature
2 Tbsp water
1 cup Burgundy Peppercorn Beef Sirloin Roast, cooked and chopped
16 oz Super Sweet Cut Corn, cooked and drained
1/2 cup roasted red bell peppers from a jar
1/4 cup green onion, chopped
1 can (4.5 oz) green chiles
1 (13 oz) package refrigerated pizza dough
1 cup shredded cheddar cheese
olive oil
corn meal
freshly ground black pepper (optional)

1. Preheat grill to medium heat.
2. Combine cream cheese and water in a small saucepan over low heat. Stir frequently until melted and smooth. Remove from heat and set aside.
3. Meanwhile, saute roast, corn, bell pepper, onions, and green chiles in 2 Tbsp of olive oil for 5 minutes.
4. Sprinkle corn meal onto a flat surface. Roll out pizza dough into a 1/4" thick rectangular shape. Brush both sides with olive oil.
5. Lay pizza dough on grill. Cook 3-5 minutes, or until bottom is crisp and golden. Reduce heat to low, then use tongs to flip pizza.
6. Spread cream cheese on pizza crust. Add roast, bell pepper, corn, green chile, and onion mixture. Sprinkle shredded cheese on top. Cook until cheese is melted (approx 3-5 minutes). Top with freshly ground black pepper, if desired.


1 Tbsp celery salt
1 1/2 Tbsp Accent MSG
2 Tbsp garlic salt
1 Tbsp tenderizer
4 Tbsp lemon juice
1 1/2 Tbsp paprika
1/2 Tbsp tabasco sauce
1/2 stick butter (optional)

Mix all ingredients together. Marinade chicken (in refrigerator) at least four hours.

Best cooked on a grill.

Sandwich Loaf

1 cup water
1-1/2 Tbsp soft margarine or butter
1/2 tsp salt
1-1/2 Tbsp non-fat milk powder
3 Tbsp sugar
3 cups bread flour
1 tsp fast action yeast

Select the "Sandwich" setting.

Italian Hot Chocolate

5 egg yolks
2 cups milk
1/3 cup sugar
2 oz dark chocolate

Melt the chocolate in half of the milk and then add the rest of it. Whip the yolks with the sugar. Add the chocolate to the yolk and put on low heat, or double broiler. Cook, always stirring, without letting it boil until it thickens.

King Ranch Chicken Casserole

1 large onion, chopped
1 large green bell pepper, chopped
2 Tbsp vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-oz) can cream of chicken soup
1 (10 3/4-oz) can cream of mushroom soup
1 (10-oz) can Rotel
1 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
12 (6-inch) corn tortillas
2 cups (8 oz) shredded Cheddar cheese, divided

Saute onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear torillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350 degrees for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Cast-Iron Skillet-Fried Potatoes

Prep Time: 15 minutes
Cooking Time: 15-20 minutes

6 small Yukon gold potatoes, or 3 russets (about 2 lbs)
1 medium onion
2 Tbsp vegetable shortening
2 Tbsp butter
Salt and pepper

Wash, peel and slice the potatoes. Chop the onion.

Heat the shortening in a 10-inch cast-iron skillet until a drop of water skips and sizzles in the pan.

Arrange 1/2 of the potatoes in a layer in the bottom of the pan, sprinkle 1/2 of the onion over the potatoes, and then sprinkle with the salt and pepper. Dot with 1/2 of the butter. Repeat this step, forming two potato layers.

Cover and cook for 15 minutes over medium heat. Don't lift the lid and don't turn the potatoes. You should let the potatoes cook long enough to brown and become crispy before you turn them.

Remove the lid and continue to cook, turning the potatoes (using a spatula, not a spoon, so they retain their shape and don't get mushed together) one or two more times, until crispy and done, about 10-15 minutes.

For a complete meal, include smoked sausage or cubed ham in the layers and reduce the amount of salt that you use.

Servings: 4-6. Per serving: Carolies 204 (from fat 73); fat 8 g (sat 3 g); chol 10mg; sodium 106 mg; carb 30 g (fiber 3 g); protein 3g