Chicken Pasta Primavera

1 package (9 oz) refrigerated fettuccine or linguine
2 Tbsp italian dressing
1 bag (1 pound) frozen broccoli, carrots, and cauliflower, thawed and drained
2 cups cut up cooked chicken
2 large tomatoes, seeded, chopped
1 tsp salt
1/4 cup grated parmesan cheese
2 Tbsp parsley

Cook and drain pasta as directed on package. Meanwhile, in skillet, heat dressing. Add vegetable mixture; cook, stirring occasionally, until crisp tender. Stir in chicken, tomatoes and salt. Cook about 3 minutes or just until chicken is hot. Spoon chicken mix over pasta. Sprinkle with cheese and parsley.

Serves 4

Turkey Ranch Pie

1 1/2 cups cut up cooked turkey
1 1/2 cups frozen mixed vegetables
1/2 cup shredded monterey jack cheese
1/2 cup bisquick mix
1 envelope ranch dressing mix
1 cup milk
2 eggs

Heat oven to 400. Grease 9 inch pie plate. Place turkey and mixed vegetables in pie plate. Sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake 33-38 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Serves 6

Asparagus Popover

1 pound asparagus
2 Tbsp butter
1/2 cup milk
3 large eggs, at room temperature
1/2 cup flour
salt and pepper, 1/2 tsp each
pinch sugar
3 oz swiss cheese, shredded

Preheat oven to 425. In a saucepan, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears into thirds. In a cast iron skillet, add the butter. Place the skillet in the oven to melt the butter. In a bowl, microwave the milk for 30 seconds. Whisk in the eggs, then the flour, 1/2 tsp salt, 1/2 tsp pepper and the sugar. Add the asparagus pieces to the cast iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden brown, 18-20 minutes. Top with the remaining cheese.

Serves 4

Tortilla Stuffed Flounder

4 oz can green chiles, drained and finely chopped
1 onion, finely chopped
5 Tbsp butter, at room temperature
2 Tbsp chili powder
1 1/2 tsp salt
8 small flounder fillets (about 1 1/2 pounds)
1 1/2 cups crushed tortilla chips

Preheat oven to 375. Grease 13x9 dish. In a bowl, combine the green chiles, onion, butter, chili powder and salt. On a work surface, lay the flounder fillets skin side up and spread a heaping teaspoon of the chile butter on each fillet; sprinkle with 2 Tbsp crushed tortilla chips. Starting with the narrowest end, roll up each fillet. Place seam side down in the prepared baking dish and top with the remaining tortilla chips. Bake the fish fillets until firm and opaque, about 25 minutes. Serve topped with the remaining chile butter.

Serves 4

Turkey Breast with Mexican Squash

1/4 cup chili powder
1 Tbsp ground cumin
1 1/2 tsp salt
8 turkey breast cutlets (about 1 1/2 pounds)
1 Tbsp olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pound zucchini, cut into 1/4" thick slices
1 can whole kernel corn, drained
1 can fire roasted diced tomatoes

Preheat oven to 350. In a small bowl, combine the chili powder, cumin and 1 tsp salt. Dust the turkey cutlets on both sides with the spice mixture and place in 13x9 dish. Cook for approximately 20 minutes or until turkey is cooked through. Meanwhile, in a large skillet, heat oil. Add onion and garlic and cook until softened. Add the zucchini and the remaining 1/2 tsp salt and cook, stirring occasionally, for 4 minutes. Stir in the corn and tomatoes and simmer until the zucchini is tender. Serve turkey on top of vegetable mix.

Serves 4

Black Forest Cheesecake

20 oreo cookies, crushed
3 Tbsp butter, melted
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup sour cream
6 squares semi sweet baking chocolate, melted
4 eggs
2 cups thawed cool whip
1 can (21 oz) cherry pie filling

Preheat oven to 325. Line 13x9 dish with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes. Beat cream cheese, sugar, and vanilla in large bowl until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with pie filling and whipped topping. Store any leftover cheesecake in refrigerator.

Serves 16

Cheesy Pizza Dip

1 pkg (8 oz) cream cheese, softened
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese
2 Tbsp grated parmesan cheese
2 Tbsp each chopped red and green peppers
1 tsp italian seasoning

Spread cream cheese onto bottom of microwaveable pie plate. Cover with pizza sauce; top with all remaining ingredients except crackers. Microwave 2 minutes or until heated through. Serve with Ritz crackers.

Serves 16