Broccoli and Tortellini Alfredo *

2 3/4 cups frozen broccoli florets

1 bag (19 oz) frozen cheese filled tortellini

1 jar (16 oz) alfredo pasta sauce

1/4 cup shredded parmesan cheese

Cook broccoli and tortellini as directed on bags.  Drain; place in large serving bowl.  Meanwhile, in saucepan, heat pasta sauce over low heat, stirring occasionally.  Pour sauce over pasta and broccoli; toss to coat.  Sprinkle with parmesan cheese.

Serves 5

Peanut Butter Crunch Cheesecake Squares *

 1/2 cup all purpose flour

1/4 cup pecans, finely chopped

3 Tbsp light brown sugar

3 Tbsp butter, melted

1 pkg (8 oz) cream cheese, softened

1/4 cup granulated sugar

1 egg

1 Tbsp lemon juice

3/4 tsp vanilla

12 fun size butterfingers, coarsely chopped

5 fun size butterfingers, finely chopped

Heat oven to 350.  Line an 8x8 inch pan with nonstick foil, allowing foil to hang over two sides.  In a bowl, whisk together flour, pecans, and light brown sugar.  Stir in butter and mix until all dry ingredients are moistened and a crumbly dough forms.  Press into the bottom of the prepared baking pan.  Bake at 350 for 14 minutes, until lightly browned.  Remove from oven.  In another bowl, beat cream cheese and sugar until smooth.  Beat in egg, lemon juice and vanilla until combined.  Stir in 3/4 cup coarsely chopped candy.  Pour into baked crust.  Bake at 350 for 25 minutes.  Remove from oven and sprinkle the finely chopped candy over the top.  Cool completely.  Gently lift from pan and pull back foil.  Refrigerate until serving.

Portobello Mushroom Saute *

 2 large portabello mushrooms, sliced

1 red bell pepper, sliced

1 yellow belll pepper, sliced

1 onion, halved and sliced

2 tsp olive oil

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/4 cup shredded Gouda cheese

2 plum tomatoes, quartered

2 Tbsp sliced ripe olives

In large skillet, saute mushrooms, peppers and onion in oil until tender.  Reduce heat to medium low heat; sprinkle with salt and pepper.  Top with cheese, tomatoes, and olives; cover and cook for 3-5 minutes or until cheese is melted.

Serves 4

Artichoke and Bacon Potato Bake *

8 slices cooked bacon, cut into 1/2 inch pieces

4 cups frozen potatoes o'brien with onions and peppers

6 oz shredded sharp cheddar cheese

1 can quartered artichokes, drained

4 eggs

3/4 cup milk

1/2 tsp garlic pepper blend

1/4 tsp salt

1 plum tomato, thinly sliced

Spray 8 inch dish with cooking spray.  In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix.  Spread half of potato mixture in dish.  Top with artichokes and remaining potato mixture.  In same large bowl, beat eggs, milk, garlic pepper blend and salt until well blended.  Pour over potato mixture.  Sprinkle with remaining 1/2 cup cheese.  Cover with foil; refrigerate at least 8 hours or overnight.  Heat oven to 350.  Bake covered for 45 minutes.  Uncover baking dish; arrange tomato slices over top.  Bake uncovered an additional 15-20 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.

Serves 6

Bean Soup with Tomato Chive Crostini *

1 Tbsp olive oil

1 medium onion, chopped

1 Tbsp minced garlic

1 Tbsp chopped fresh thyme

1 1/2 Tbsp white miso

4 cups chicken broth

2 cans white beans, rinsed and drained

1/4 tsp salt

1 tsp dried oregano

1 can black beans, rinsed and drained

2 cups fresh spinach leaves

8 slices french bread baguette

1/2 cup chopped fresh tomato

3 Tbsp minced fresh chives

1 1/2 tsp garlic powder

4 Tbsp Shredded Parmesan Cheese

Preheat oven to 400.  Heat oil in large pot over medium heat.  Add onion, garlic, and thyme; saute 6 minutes.  Stir in miso; cook 1 minute.  Add 1 cup broth, stirring until miso dissolves.  Stir in remaining 3 cups broth.  Lightly mash 1 cup of beans.  Add mashed beans, remainin white beans, salt, oregano, and black beans to broth mixture.  Bring to a simmer.  Reduce heat, and simmer 15 minutes.  Remove pan from heat; stir in spinach until wilted.  Arrange bread slices on a baking sheet coated with cooking spray.  Sprinkle bread slices with olive oil.  Combine tomatoes, chives and garlic powder in bowl.  Divide evenly on top of bread slices.  Divide shredded parmesan cheese on top of tomato mixture.  Bake at 400 for 5 minutes or until toasted.  

Serves 4 

Chicken Paillard Salad *

 6 Tbsp balsamic vinegar

2 Tbsp EVOO

2 garlic cloves, minced

1 tsp dried oregano

Salt and freshly ground black pepper

1 1/2 pounds chicken breast cutlets

3 red and/or yellow bell peppers, cut into slices

2 romaine hearts, trimmed and leaves separated

1 oz shredded parmesan cheese

Combine balsamic vinegar, EVOO, garlic, oregano, and 1/2 tsp each salt and pepper in small bowl.  Place in ziploc bag and put chicken breasts and pepper slices and marinate for 30 minutes at room temperature, turning bags occasionally.  Place contents of bag in large skillet, sprinkle with 1/2 tsp each of salt and pepper.  Cook on medium low until chicken is cooked through, turning after about 5 minutes.  Transfer to a cutting board and let rest for 5 minutes before slicing.  Place sliced chicken and peppers on top of romaine leaves.  Top with cheese.  Top with dash of freshly ground black pepper.  

If desired, mix 2 Tbsp balsamic vinegar and 1 Tbsp EVOO for additional dressing.  

Serves 4

Spinach and Pesto Lasagna Roll Ups *

 12 lasagna noodles

15 oz part skim ricotta

1 (10 oz) pkg frozen spinach, thawed and squeezed dry

1 large egg, lightly beaten

1/4 cup grated parmesan

1/3 cup basil pesto

1/4 tsp salt

1/4 tsp freshly ground black pepper

2 cups marinara sauce

3/4 cup shredded mozzarella

Cook noodles according to package directions.  Drain; lay out on wax paper and let cool.  In bowl, mix ricotta, spinach, egg, parmesan, 2 Tbsp pesto, salt and pepper  Spread 3/4 cup marinara in a 9x13 dish.  Preheat oven to 350.  Spread 2 heaping Tbsp ricotta mixture onto a noodle.  Roll up; place in dish seam side down.  Repeat with remaining noodles.  Top with remaining marinara and pesto and mozzarella.  Cover dish loosely with foil; bake 30 minutes.  Uncover; bake 10 minutes longer.  Let rest for 5 minutes before serving.

Serves 6

No Bake Cereal Bars *

 1 cup light corn syrup

1 cup sugar

1 1/4 cups peanut butter

6 cups cheerios cereal

1 bag (12 oz) semisweet chocolate chips

Lightly butter 13x9 pan.  In 5 quart pot, heat corn syrup and sugar to boiling over medium high heat, stirring constantly.  Cook until sugar is dissolved remove from heat  Add 1 cup of the peanut butter; stir until smooth  Add cereal, mix well  Immediately press in buttered pan.  In 2 quart saucepan over low heat, melt chocolate chips with remaining 1 cup peanut butter, stirring constantly.  Spread evenly over bars.  Refrigerate about 30 minutes or cool completely at room temperature until chocolate is set.

Serves 36

Slow Cooker White Chicken Chili *

 2 pounds boneless skinless chicken breasts, cut into chunks

1 onion,, chopped

1 red bell pepper, chopped

4 garlic cloves, chopped

1 can whole kernel corn, drained

1 can great northern beans, drained and rinsed

16 oz green taco sauce

1/2 cup chicken broth

1/2 tsp salt

1 tsp dried cilantro

Additional toppings as desired:  tortilla chips, shredded cheese, jalapenos, sour cream, fresh cilantro, etc.  In crock pot, mix all ingredients  Cover and cook on low for 6-7 hours.  Stir well and garnish with desired toppings.

Serves 4

Beefy Rice Skillet *

 1 pound ground beef

2 1/2 cups hot water

3/4 cup baby carrots, cut in half lengthwise

1 Tbsp butter

1/4 tsp pepper

1 pkg Rice A Roni (64 oz) four cheese rice and pasta blend

1 1/2 cups broccoli florets

1/2 cup cherry tomatoes, cut in half

Cook beef in large skillet until brown; drain.  Stir water, carrots, butter, pepper, rice mixture and contents of seasoning packet into beef.  Heat to boiling; reduce heat.  Cover and cook about 15 minutes or until rice and carrots are almost tender.  Stir in broccoli.  Cover and cook 5 minutes or until crisp-tender.  Stir in tomatoes.  Cook, uncovered, about 1 minute or until heated throuh.

Serves 4

Spinach and Chicken Skillet *

1 3/4 pound boneless skinless chicken breasts, cubed

1 cup milk

1/2 cup chicken broth

1 onion, chopped

1 bag (10 oz) fresh spinach

1/4 tsp salt

1/4 tsp pepper

1/4 tsp ground nutmeg

Spray skillet with nonstick cooking spray; heat over medium heat.  Cook chicken in skillet about 4 minutes.  Reduce heat to medium low  Stir in milk, broth and onion.  Cook about 5 minutes, stirring occasionally, until onion is tender.  Stir in spinach. Cook 3-4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no loner pink.  Increase heat to medium.  Cook spinach mixture about 3 minutes or until liquid has almost evaporated.  Stir in salt, pepper and nutmeg.  Serve chicken on spinach.

Serves 6 

Warm Chicken Salad *

 3/4 cup ranch dressing

1 pound boneless, skinless chicken breasts, cut into strips

1 pkg (10 oz) torn salad greens

1 cup dried cranberries

1/4 cup roasted almonds

Heat 1/4 cup dressing in skillet  Add chicken; cook and stir 8 minutes or until done.  Toss greens with chicken, cranberries and nuts.  Serve with remaining dressing.

Serves 4

Sweet Fire Chicken *

3-4 boneless skinless chicken breasts, cut into bite size pieces

1 red bell pepper, chopped

1 can pineapple chunks, drained

2 Tbsp minced garlic

2 tsp crushed red pepper flakes

2/3 cup sugar

1 cup water

4 Tbsp sweet red chili sauce

1 tsp salt

4 Tbsp cold water + 3 Tbsp corn starch

Hot cooked rice

Add chicken, chopped red bell peppers, and pineapple to greased crock pot.  In bowl, whisk together garlic, red pepper flakes sugar, 1 cup water, chili sauce, and salt.  Pour sauce into the crock pot and stir.  Cover and cook 2-3 hours on high or 4-5 hours on low.  About 30 minutes before serving, whisk together the remaining cold water and corn starch.  Set the crock pot on high and pour corn starch slurry into the pot.  Stir then cover and cook another 30 minutes or until ready to serve.  Serve with rice.  

Cream Cheese Lemon Coffee Cake *

Cream Cheese Layer:

8 oz cream cheese, softened

1/4 cup sugar

1 egg

1 1/2 tsp lemon juice

Coffee Cake:

1 1/2 cups flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup vegetable oil

3/4 cup sugar

1 egg

1/2 cup greek yogurt, plain

zest of one lemon

1 Tbsp lemon juice

Crumb Topping:

1/2 cup flour

1/4 cup sugar

2 Tbsp cold cubed butter

Powdered sugar for dusting

Preheat oven to 350 degrees.  Spray 8x8 baking dish with nonstick cooking spray.  In medium bowl, stir together cream cheese, sugar, egg and lemon juice until smooth and creamy.  Set aside.  In another medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.  In bowl of an electric mixer, mix oil and sugar.  Add egg and mix well.  Add greek yogurt, lemon zest and lemon juice.  Mix well on medium speed until smooth and creamy.  Gradually add the flour mixture to the batter and mix until incorporated on low speed.  Be careful not to over mix.  Spoon the batter into the prepared dish and smooth it out to edges.  Carefully spread the cream cheese mixture over the top of the batter.  To make the crumb topping, pour the flour, sugar and cold cubed butter into a bowl and using a pastry cutter or a fork, cut the butter into the flour and sugar until you have pea sized crumbs of flour coated butter.  Pour the crumb mixture over the cream cheese layer.  Bake the coffee cake at 350 degrees for 40-45 minutes.  Allow to cool and then dust with powdered sugar.  

Serves 16

Southwestern Chicken Tortilla Soup *

 1 Tbsp olive oil

1 cup onion, chopped

2 garlic cloves, minced

1 pound chicken breast, cubed

1 can whole kernel corn, drained

32 oz chicken broth

1 tsp red pepper flakes

1 tsp ground cumin

1 tsp Worcestershire sauce 

1 tsp chili powder

1 can diced tomatoes, undrained

1 can tomato soup

Toppings: tortilla chips, sour cream, fresh cilantro, jalapenos, shredded cheese

Heat oil in large pot. Add chicken, onion, and garlic, saute until chicken is done.  Stir in corn, broth, red pepper flakes, cumin, Worcestershire sauce, chili powder, tomatoes, and tomato soup.  Bring to a boil.  Reduce heat and let simmer 1 hour.  Ladle soup into bowls; top with desired toppings.

Serves 4

Chili Cheese Burger Bake *

1 pound ground beef

2 cups frozen bell pepper and onion stir fry

1 can whole kernel sweet corn

1 (1 oz) pkg taco seasoning mix

1/4 cup water

1 (16 oz) can refried beans

1/2 cup taco sauce

2 cups chili cheese corn chips

4 oz shredded cheddar cheese

Heat oven to 375.  Spray 8 inch square glass baking dish with nonstick cooking spray.  Brown ground beef in large skillet over medium heat until thoroughly cooked, stirring frequently.  Drain.  Add bell pepper and onion stir fry, corn, taco seasoning mix and water; mix well.  Cook over medium high heat for 5-6 minutes or until liquid is absorbed, stirring occasionally.  Meanwhile, in small bowl, combine refried beans and taco sauce; mix well.  Spoon half of beef mixture into sprayed baking dish.  Top with half of bean mixture and half of the corn chips.  Top with remaining beef mixture and bean mixture.  Cover with foil.  Bake at 375 for 30 minutes.  Remove from oven.  Uncover baking dish; top with remaining half of chips.  Sprinkle with cheese.  Return to oven bake, uncovered, an additional 10-12 minutes or until thoroughly heated and cheese is melted.  

Serves 6

Tomato Shrimp Scampi with Fettuccine *

 8 oz fettuccine

1/4 cup olive oil

4 cloves garlic, minced

2 cups plum tomatoes, chopped

1/2 chicken broth

1/4 cup lemon juice

1/2 tsp sugar

4 scallions, chopped

1 pound shrimp, peeled and deveined

1/4 tsp red pepper flakes

1 1/2 tsp dried basil

4 Tbsp shredded parmesan cheese

Cook fettuccine for 10 minutes or until tender but still firm.  Drain and keep warm  Saute garlic in olive oil in large skillet for 2 minutes.  Add tomatoes.  Cook 5 minutes.  Pour in chicken broth, lemon juice and sugar.  Simmer 6 minutes.  Add scallions, shrimp and red pepper flakes.  Cook until shrimp turn pink and are cooked through, about 3 minutes.  Stir in basil and parmesan cheese.  Toss with cooked fettuccine; serve immediately in shallow bowls.

Serves 4

Breakfast Casserole *

1 cup chopped green pepper

1 cup chopped red pepper

1/2 cup chopped onion

2 cups egg beaters

1 cup milk

3/4 cup shredded cheddar cheese

1 cup diced ham

1 tsp italian seasoning

`1/4 tsp black pepper

6 slices whole wheat bread

Spray skillet with cooking spray.  Add peppers and onion; cook on medium heat 4 minutes or until tender, stirring occasionally. Place in large bowl.  Add egg product, milk, ham, cheese and seasonings; mix with wire whisk until blended  Spray 13x9 pan with cooking spray  Line bottom of 13x9 with bread  Cover evenly with egg product mixture, ensuring all bread is coated.  Bake at 350 for 45-50 minutes or until knife inserted near center comes out clean

Serves 6

Chili Con Pollo *

1 1/2 cups cubed cooked chicken

2 cans red kidney beans, rinsed and drained

1 can chick peas, rinsed and drained

1 can spicy chili beans in sauce, undrained

1 can rotel, undrained

1 tsp chili powder

1 tsp garlic salt

10 jalapeno slices from pickled jalapeno jar

1/4 cup juice from jarred jalapenos

4 Tbsp sour cream

4 Tbsp green salsa

In large pot, combine all ingredients except sour cream and green salsa.  Cook over medium heat about 10 minutes, stirring occasionally, until hot.  Serve sour cream and salsa over each individual serving.

Serves 4

Slow Cooker Meatballs with Roasted Red Pepper Sauce *

 2 pounds frozen meatballs, thawed

1 jar (16 oz) roasted red bell peppers, drained

1/4 cup grated parmesan cheese

1/2 cup italian dressing

1 jar (26 oz) marinara sauce

2 plum tomatoes

Pasta or Hoagie Rolls

Place meatballs in slow cooker.  Place bell peppers in blender and blend until smooth.  Add cheese and italian dressing; cover and blend until mixed.  Add marinara sauce and pulse until blended.  Add tomatoes and pulse until blended. Pour sauce over meatballs. Cover and cook on low heat setting 6-7 hours.  Stir before serving.  Serve over pasta or over hoagie rolls.

Serves 12

Ratatouille Bean Stew *

 1 can chick peas, rinsed and drained

1 Tbsp butter

1 onion, chopped

2 cloves garlic, minced

1 can chicken broth

8 oz fresh sliced mushrooms

1/4 tsp salt

1 zucchini, sliced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tsp italian seasoning

1 can (28 oz) diced tomatoes with italian style herbs, undrained

Melt butter in large pot. Saute onion, bell pepper, mushrooms, and garlic for 3-4 minutes, just until slightly softened.  Add all other ingredients to pot  Cover and cook 30-35 minutes or until vegetables are tender.

Serves 4

Creamy Chicken and Rigatoni *

 1 Tbsp olive oil

1 pound boneless, skinless chicken breasts, cut into 1 inch pieces

2 cloves garlic, finely chopped

2 tsp dried basil

2 tsp dried oregano

28 oz diced tomatoes

2 cups heavy whipping cream

1/2 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

8 oz rigatoni pasta, uncooked

16 oz frozen vegetable mix (broccoli, red pepper, onion and mushrooms), thawed and well drained

Shredded Parmesan cheese

Heat oil in large pot.  Cook chicken, garlic, basil, and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in tomatoes, whipping cream, salt, pepper, and red pepper.  Heat to boiling; reduce heat to low.  Simmer uncovered about 10 minutes or until slightly thickened.  Cook and drain rigatoni according to package directions.  Stir rigatoni and vegetables into chicken mixture; cook until hot.  Serve with cheese.  

Serves 8

BBQ Beef Filled Biscuits *

1/2 pound ground beef

1 small green pepper, finely chopped

1 small red pepper, finely chopped

1/3 cup bbq sauce

1 can refrigerated buttermilk biscuits

1/2 cup shredded cheddar jack cheese

Heat oven to 375.  Brown meat with peppers in skillet.  Remove from heat and stir in bbq sauce.  Separate biscuits.  Press 1 biscuit onto bottom and up side of each muffin cup.  Spoon meat mixture into biscuit cups; press into cups with back of spoon.  Filling will be mounded on each biscuit.  Bake 10 minutes or until biscuits are lightly browned.  Top with cheese and bake 3-4 minutes more until melted.

Serves 4

Foil Pack Chicken and Artichoke Dinner *

3 cups instant white rice, uncooked

3 cups warm water

4 small boneless skinless chicken breast halves (1 1/2 pounds)

1 can artichoke hearts, drained and quartered

2 tomatoes, chopped

1/2 cup Zesty Italian dressing

2 tsp pesto

Heat oven to 400.  Mix rice and water; spoon onto centers of 6 large sheets of heavy duty foil.  Top with chicken, artichokes, and tomatoes; drizzle with combined dressing and pesto.  Bring up foil sides to close over chicken and rice leaving space for steam to circulate in pack.  Place on large baking sheet.  Bake 30-35 minutes or until chicken is done.  Remove packets from oven; let stand 5 minutes.  

Serves 4

Gyro Pizza *

 1 can refrigerated pizza crust

1 pound ground turkey

2 cloves garlic, minced

1/2 tsp dried oregano

1/4 tsp salt

1/2 cup sour cream

2 cups shredded mozzarella cheese

1 cup coarsely chopped cucumber

2 roma tomatoes coarsely chopped

4 thin slices red onion

1/2 cup crumbled feta cheese

Heat oven to 425.  Spray 13x9 pan or large baking pan with cooking spray.  Press pizza dough in bottom and slightly up sides of pan to form crust.  Bake about 7 minutes or until crust just begins to turn brown on edges.  Meanwhile, cook turkey and garlic over medium heat 5-7 minutes, stirring occasionally, until turkey is no longer pink.  Stir in oregano and salt.  Spread sour cream over warm crust.  Sprinkle with 1 1/2 cups of the mozzarella cheese.  Evenly top cheese with cooked turkey.  Sprinkle with cucumber and tomato.  Separate red onion into rings.  Arrange over tomato.  Sprinkle with remaining 1/2 cup mozzarella cheese and feta cheese.  Bake 13-14 minutes or until edges of crust are golden brown and cheese is melted.

Serves 8

Steakhouse Chex Mix *

1 Tbsp A1 Steak Sauce

1 Tbsp soy sauce

1/8 cup brown sugar

1/4 cup butter

2 cups corn chex cereal

2 cups rice chex cereal

2 cups wheat chex cereal

1 can (11.5 oz) mixed nuts

1 small can french fried onions

In small bowl, mix steak sauce, soy sauce and brown sugar; set aside.  In large microwaveable bowl, microwave butter for about 40 seconds or until melted.  Stir in cereals, nuts, and fried onions until evenly coated.  Stir in sugar mixture until evenly coated.  Microwave, uncovered, on high 5 minutes, stirring every 2 minutes, until brown.  Spread on cookie sheet to cool.  Store in airtight container.

Makes 20 servings (1/2 cup each)

Ham and Cheese Crescents *

 1 can refrigerated crescent dinner rolls

2 Tbsp butter, softened

1 tsp yellow mustard

1 cup cubed cooked ham

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1 cup shredded cheddar cheese

Heat oven to 375.  On ungreased cookie sheet, unroll dough.  Press dough to form 13x9 rectangle, pressing perforations to seal.  Form 1/4 inch rim around edges.  In small bowl, mix butter and mustard.  Spread mixture over dough.  Sprinkle with ham, onion, bell pepper, and cheese.  Bake 18-25 minutes or until edges are golden brown.  Cut into squares and serve warm.

Rustic Chicken Pizza *

 1 can refrigerated classic pizza crust

1/4 cup ranch dressing

2 Tbsp grated Parmesan cheese

1 tsp garlic powder

2 cups shredded rotisserie chicken

9 oz frozen spinach, thawed, squeezed to drain

1 jar (7.5 oz) marinated artichoke hearts, drained and coarsely chopped

2 cups shredded asiago cheese

3 plum tomatoes, sliced

Heat oven to 400.  Lightly spray pizza pan or baking sheet with cooking spray.  Unroll pizza crust dough; place in pan.  Starting at center, press out dough with hands to edge of pan.  Bake crust about 6 minutes or until crust begins to dry.  Meanwhile, in a small bowl, mix dressing and parmesan cheese.  Remove partially baked crust from oven. Spread dressing mixture over crust.  Top with chicken, spinach and artichokes.  Sprinkle with asiago cheese.  Top with tomatoes.  Bake 15-20 minutes longer or until cheese is melted and crust is golden brown.  Cut into wedges.  

Serves 6

Chipotle Chili Sloppy Joes *

 1 pound ground beef

1 cup finely chopped sweet onion

1/2 cup finely chopped green pepper

1 jalapeno pepper, seeded and finely chopped

1/2 cup chili sauce

1/2 cup water

2 chipotle peppers in adobo sauce, finely chopped

1 Tbsp brown sugar

1 tsp honey mustard

6 hamburger buns

2 Tbsp butter, softened

In a skillet, cook beef, onion, green pepper and jalapenos until beef is no longer pink, breaking into fine crumbles.  Drain and return to pan.  Stir in chili sauce, water, chipotles, brown sugar and mustard;; bring to a boil.  Simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally.  Lightly spread cut sides of buns with butter; arrange on a baking sheet, buttered side up.  Broil 3-4 minutes until lightly toasted.  Fill with beef mixture.  

Serves 6

 

Orange, Red Onion and Cilantro Salad*

 1 Tbsp EVOO

1 tsp grated lime rind

1 Tbsp fresh lime juice

1/4 tsp salt

1/8 tsp cayenne pepper

1/4 cup very thinly sliced red onion

4 oranges, peeled and sliced

1/4 cup chopped fresh cilantro

Combine EVOO, lime rind, lime juice, salt and cayenne pepper in a bowl.  Add onion and oranges; toss to coat.  Arrange orange mixture on platter;; top with cilantro.

Serves 4

Egg Ravioli *

 1/2 cup ricotta cheese

2 1/2 Tbsp chopped fresh basil

4 tsp EVOO

2 tsp grated lemon rind

1/2 tsp freshly ground black pepper

1/4 tsp kosher salt

2/3 oz Parmesan cheese, grated

16 round pot sticker wrappers

8 unbroken egg yolks

1 large egg white, lightly beaten

4 tsp chopped fresh chives

Combine ricotta, basil, EVOO, lemon rind, black pepper, salt, parmesan cheese in small bowl.  Roll each pot sticker wrapper to 4 inches in diameter.  Divide ricotta mixture into 8 portions (about 1 Tbsp each).  Place 1 portion in the center of each of 8 wrappers.  Make a well in the ricotta mix about the size of an egg yolk.  Place 1 unbroken yolk in each well.  Brush the edge of each pot sticker wrapper with egg white.  Cover each with 1 pot sticker wrapper, pressing edges firmly between your thumb and forefinger to seal ravioli tightly.  Bring a large pot of water to a gentle boil; carefully drop each ravioli into water.  Cook 2 1/2 minutes or until dough is cooked and yolk is cooked but still runny.  Remove each ravioli with a slotted spoon to a small plate.  Sprinkle with chives.  

Italian Style Lentil Soup *

 1 pound ground beef

2 medium onions, chopped

2 celery ribs, thinly sliced

1 carrot, chopped

1 cup dried lentils

1/4 cup minced fresh parsley

1 Tbsp beef bouillon granules

1 tsp garlic powder

1/2 tsp pepper

5 1/2 cups water

1 can (6 oz) tomatoe paste

2 Tbsp white vinegar

2 tsp brown sugar

1/2 tsp salt

2 Tbsp shredded parmesan cheese

In large pot, brown ground beef with onions, celery and carrot.  Drain grease and return to pot.  Stir in lentils, parsley, bouillon, garlic, pepper and water.  Bring to a boil.  Reduce heat and simmer, covered, for 20-25 minutes or until lentils are tender, stirring occasionally.  Stir in tomato paste, vinegar, sugar and salt; heat.  Serve with cheese.

Serves 4

Turtle Shortbread Cookies *

 1 1/2 cups butter, softened

1/2 cup sugar

1 tsp almond extract

4 cups all purpose flour

1/2 tsp salt

24 caramels

6 oz semisweet chocolate chips

2 tsp shortening

1 cup chopped pecans

6 dozen pecan halves

Heat oven to 350.  In large bowl, mix butter, sugar and almond extract.  Stir in flour and salt.  If dough is crumbly, mix in 1-2 Tablespoons additional softened butter.  Divide dough into 12 equal parts.  Roll each part into 1/4" thick circle.  If dough is sticky, chill about 15 minutes.  Cut each circle into 6 wedges.  Place wedges 1 inch apart on ungreased cookie sheet.  Bake 8-10 minutes or until set.  Immediately remove from cookie sheet to wire rack.  Cool completely, about 30 minutes.  Meanwhile in small saucepan, heat caramels over medium heat about 10 minutes.  Stir frequently, until melted.  If caramel is too thick, add1 Tbsp water at a time to slightly thin out.  Just be careful it doesn't get too watery.  In small microwaveable bowl, microwave chocolate chips and shortening uncovered for 1 minute at a time until completely melted.  Stirring after each minute.  Dip an edge of each cookie (it's ok to get half the cookie in there!) into melted caramel, then into chopped pecans.  Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate.  Drizzle any remaining chocolate on tops of cookies.  

Makes....A LOT

Roasted Garlic Hummus *

 1 large head garlic, whole and unpeeled

3 cups canned chickpeas, rinsed and drained

Zest and juice of 1 lemon

1/4 cup tahini

1/4 cup EVOO

Sea salt and Freshly Ground Black Pepper

Fresh veggies or triscuit crackers for serving

Preheat oven to 425.  Cut off top of garlic head so you can just see the tops of cloves peeking through.  Discard top, then sit garlic on a piece of foil and seal ends tightly, while leaving parcel slightly baggy.  Place on small foil pan and bake for 45 minutes.  Let cool in foil wrapping.  Put chickpeas in food processor.  Add lemon zest and juice; squeeze in soft flesh from roasted garlic.  Spoon in tahini and 1/4 cup oil.  Blitz to a smooth puree.  Add up to 1/4 cup cold water to get desired consistency, blitzing as you add. Add 1 tsp salt and pepper.  Taste and season with more salt if desired.  Place in serving dish.  Drizzle olive oil on top if desired and serve.  Serve with veggies or crackers.  Refrigerate any leftovers.

Serves 8

Hearty Minestrone *

1 pound ground beef

6 cups water

1 (28 oz) can stewed tomatoes

1 cup chopped onion

1 cup chopped celery

1 cup chopped bell pepper

1 cup sliced carrot

2 tsp salt

1 tsp garlic powder

1 tsp Worcestershire sauce

1/4 tsp black pepper

3 bay leaves

1 (14 oz) can red kidney beans, rinsed and drained

1 cup shredded cabbage

1/2 cup dry macaroni

Shredded parmesan cheese for topping

Heat a stockpot over medium high heat.  Brown ground beef, then drain.  Return to stockpot.  Add the water, undrained tomatoes, onion, celery, bell pepper, carrot, salt, garlic powder, Worcestershire sauce, black pepper and bay leaves.  Bring to a boil; reduce the heat.  Simmer, covered, stirring occasionally,, for about 1 hour.  Add beans, cabbage and macaroni.  Mix well and cover.  Simmer over low heat, stirring occasionally, for 30 minutes.  Discard bay leaves.  Ladle into soup bowls and sprinkle with parmesan cheese.

Serves 8

Crisp and Creamy Baked Chicken *

4 boneless skinless chicken breasts (2 pounds)

1 pouch Shake N Bake Extra Crispy seasoned coating mix

2 cups instant brown rice, uncooked

2/3 cup cream of celery soup

1/4 cup milk

1 cup shredded colby jack cheese

Heat oven to 400.  Coat chicken with coating mix.  Place chicken in greased 13x9.  Bake 20 minutes or until chicken is done (165 degrees).  Meanwhile, cook rice as directed on package.  Mix soup and milk until well blended; pour over chicken.  Top with cheese.  Bake 5 minutes or until cheese is melted and sauce is bubbly. Serve with rice.  

Serves 4

Chicken Taco Crescent Pizza *

2 cans refrigerated crescent dinner rolls

4 oz cream cheese, softened

1/3 cup sour cream

2 tsp taco seasoning mix

3/4 cup guacamole

1/2 cup thick and chunky salsa

2 cups diced grilled chicken breast

1 chopped roma tomato

1 cup shredded romaine lettuce

3/4 cup shredded cheddar cheese

Heat oven to 375.  Spray pizza pan with cooking spray.  Remove dough from 1 can, keeping dough in 1 piece (do not unroll).  Gently roll dough between hands back and forth to evenly lengthen, without unrolling log, to a length of about 12 inches.  Using a serrated knife, cut log into 20 even slices.  Do same thing with second can of crescent dough.  Place 2 slices in center of pizza pan. Continue placing slices of dough in a circle around center until pizza pan is covered and all slices are used.  Slices may have to overlap edges of other slices slightly.  Slightly flatten all dough and press together gently to minimize spaces between slices.  Bake 13-18 minutes or until edge is golden brown.  Gently loosen crust from pan and cool for 5 minutes.  In bowl, beat cream cheese, sour cream and seasoning mix.  Spread cream cheese mixture on crust.  Spread guacamole over cream cheese.  Evenly spread salsa, chicken, tomatoes lettuce and cheese on guacamole.  

Serves 4

Swaddled Peppers *

8 oz cream cheese, softened

2 tsp grated lime peel

2 Tbsp chopped fresh cilantro

2 Tbsp lime juice

8 fresh whole jalapeno chiles, at least 3-4 inches long

1 can refrigerated crescent dinner rolls

1/4 cup butter, melted

4 oz fresh grated parmesan cheese

Heat oven to 375.  Spray cookie sheet with cooking spray.  In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside.  Carefully remove stems from chiles; cut each in half lengthwise.  Remove and discard seeds.  Unroll crescent dough on cutting board, separating into 8 triangles.  Cut each crescent in half to create 16 skinny triangles of crescent dough.  Spoon cream cheese mixture into each chile half.  Place chile, cream cheese side down, on widest part of triangle.  Wrap sides of triangle up over chile; pinch to seal.  You can also roll the crescent dough around each chile as you would a traditional crescent roll.  In separate shallow dishes, place melted butter and parmesan cheese.  Brush each dough wrapped chile with butter; sprinkle with parmesan cheese.  Place on cookie sheet.  Bake at 375 for 10-15 minutes or until golden brown.  Immediately remove from cookie sheet.  Serve warm.

Serves 16

Biscuit Topped Fiesta Supper *

Beef Mixture:

1 pound ground beef

1/2 cup chopped onion

3/4 cup salsa

1 can mexicorn, drained

1 can (8 oz) tomato sauce

1 tsp sugar

1/2 tsp garlic powder

1/2 tsp chili powder

1/8 tsp pepper

Topping:

2 Tbsp yellow cornmeal

1/2 tsp paprika

1/8 tsop garlic powder

1 can refrigerated Grands biscuits

1 Tbsp butter, melted

4 oz shredded cheddar cheese

Heat oven to 375.  In large skillet, brown ground beef and onion until thoroughly cooked.  Drain.  Stir in all remaining beef mixture ingredients.  Bring to a boil.  Reduce heat to low; simmer 10-15 minutes or until most of liquid is absorbed.  Meanwhile, in small bowl, combine cornmeal, paprika, and 1/8 tsp garlic powder; mix well.  Separate dough into 8-10 biscuits.  Cut each in half to make half circles.  Pour beef mixture in casserole dish.  Arrange biscuits, cut side down, around outer edge of hot beef mixture.  Brush biscuits with butter; sprinkle with cornmeal mixture.  Sprinkle cheese in center over beef mixture.  Bake for 15-20 minutes or until biscuits are deep golden brown.  

Serves 5

Garlic Shrimp Spread *

1 pkg (8 oz) cream cheese, softened

1/2 pound chopped cooked shrimp

1/4 cup shredded mozzarella cheese

1 clove garlic, minced

1 Tbsp dried parsley

Serve with triscuit crackers

Preheat oven to 350.  Mix all ingredients except crackers.  Spoon into shallow 9 inch pie plate.  Bake 20 minutes or until heated through and very lightly browned on top.  Sprinkle with parsley.  Serve warm with crackers.

Serves 10

Slow Cooker Honey Sesame Chicken *

1 small onion, diced

2 cloves garlic, minced

1a/2 cup honey

1/2 cup soy sauce

1/4 cup ketchup

2 Tbsp vegetable oil

1/2 tsp crushed red pepper flakes

2 pounds boneless, skinless chicken thighs

Salt and pepper to taste

1 green onion, thinly sliced for garnish

Sesame seeds for garnish

In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.  Season chicken thighs with salt and pepper, to taste.  Place chicken thighs into a slow cooker.  Add honey mixture and gently toss to combine.  Cover and cook on low heat for 3 hours and 30 minutes.  Remove chicken thighs from slow cooker and shred.  Return chicken to pot with juices.  Cover and keep warm for an additional 30 minutes.  Serve with green onions and sesame seeds as garnish

Serves 4

Crunchy Slaw *

Salad:

1 head green cabbage, finely chopped

8 green onions, finely chopped

1/2 cup sliced almonds

1/2 cup sesame seeds

1/4 cup butter

2 (3 oz each) packages ramen noodles, flavor packets discarded

Dressing:

2 Tbsp sugar

1/2 cup vegetable oil

3 Tbsp red wine vinegar

1 tsp salt

1/2 tsp freshly ground black pepper

Mix cabbage and green onions in large bowl.  In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.  Combine the dressing ingredients in a small bowl and stir well.  Just before serving, add sesame seeds, almonds, and crushed RAW ramen noodles to the cabbage and green onions.  Pour the dressing, a little at a time, over the salad and mix.  

Serves 12

Perfect Coffee Cake *

1 1/2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

3 cups plus 1 Tbsp all purpose flour

3/4 cup chopped pecans

1/3 cup packed brown sugar

1 1/4 tsp ground cinnamon

1 1/2 cups granulated sugar

3/4 cup butter, softened

2 1/2 tsp vanilla extract

3 large eggs

16 oz sour cream

1 cup powdered sugar

4-6 tsp milk

Preheat oven to 350.  Grease bundt cake with nonstick cooking spray and dust with 1 Tbsp flour.  In bowl, combine baking powder, baking soda, salt and 3 cups flour.  In small bowl, combine pecans, brown sugar, cinnamon, and remaining flour.  In large bowl, with mixer at medium speed, beat granulated sugar, butter, and vanilla until creamy.  Beat in eggs, 1 at a time.  Alternately beat in flour mixture and sour cream, beginning and ending with flour mixture.  Beat just until blended, occasionally scraping bowl.  Evenly spread 2 cups batter in prepared pan; sprinkle with half of nut mixture.  Top with 2 cups batter.  Sprinkle with remaining nut mixture, then spread with remaining batter.  Bake 55-60 minutes or until toothpick inserted in center comes out clean.  Cool cake in pan on wire rack for 10 minutes.  With knife, loosen cake from pan; invert onto rack to cool completely.  Prepare glaze,  In small bowl, stir powdered sugar and milk until smooth.  Drizzle glaze over cooled cake.  

Makes 16 pieces

Sloppy Joe Casserole *

1 pound ground beef, cooked and drained

1 can original sloppy joe sauce

1 can crescent roll (in full sheet form if available)

1/ 2 cup shredded cheddar cheese

Heat oven to 375.  In skillet, mix beef and sloppy joe sauce.  Heat to boiling, stirring occasionally.  Meanwhile, unroll dough.  Pour beef mixture into ungreased 12x8 dish.  Place crescent dough over beef mixture.  Bake uncovered 13 minutes.  Sprinkle with cheese; bake about 2 minutes longer or until cheese is melted.

Garlic Shrimp Angel Hair *

8 oz uncooked angel hair pasta

3 Tbsp butter

4 1/2 tsp all purpose flour

2 cups half and half cream

1/4 cup grated parmesan cheese

2 Tbsp prepared pesto sauce

2 Tbsp minced garlic

1 tsp Worcestershire sauce

1 tsp crushed red pepper flakes

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 cups broccoli florets

1 pound uncooked medium shrimp, peeled and deveined

Cook the pasta according to the package directions.  Meanwhile, in a large saucepan, melt 1 Tbsp butter over medium heat.  Stir in flour until smooth.  Gradually add cream.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in grated parmesan cheese, pesto sauce, 1 Tbsp garlic, Worcestershire sauce, crushed red pepper, cayenne pepper, salt and pepper.  Keep warm over low heat, stirring occasionally.  In a large skillet, saute broccoli in remaining butter for 5 minutes.  Add shrimp and remaining garlic; cook and stir until shrimp turn pink.  Stir in cream sauce.  Drain pasta; add to shrimp mixture and toss to coat. 

Serves 4

Spicy Bacon Chicken Bites *

1 bag frozen precooked popcorn chicken

1 (12 oz) bottle wing sauce of your preferred flavor

1 stick of butter

1 pound bacon, cut in half

2 jalapeno peppers, cut into slices

Heat wing sauce and butter over medium, stirring until butter is melted and everything is combined. Pour bag of chicken in large bowl.  Pour the hot sauce over the frozen chicken and stir.  Take one piece of popcorn chicken and one jalapeno and wrap in half slice of bacon.  Secure with toothpick if needed.  Cover cookie sheet with foil.  Place chicken on cookie sheet.  Bake at 400 for 20-25 minutes, until bacon is crispy.

Fettucine Carbonara *

8 oz fettuccine, uncooked

1 cup frozen peas

1/4 cup light cream cheese spread

1/4 caesar reduced fat dressing

1 Tbsp flour

1 cup fat free milk

6 oz smoked ham, cut into short strips

1/4 cup chopped fresh parsley

3 Tbsp grated parmesan cheese

Cook pasta as directed on package, adding peas to the cooking water for the last 3 minutes of the pasta cooking time.  Meanwhile beat cream cheese spread, dressing, and flour in small saucepan with whisk until well blended.  Gradually add milk, stirring constantly until mixture is well blended.  Add ham; cook on med-low heat 5 minutes or until heated through.  Drain fettuccine mixture; return to saucepan.  Add sauce mixture; mix lightly.  Cook an additional 2-3 minutes or until heated through.  Top with parsley and Parmesan cheese.

Serves 4

Mu Shu Pork *

1 Tbsp dark sesame oil

1 Tbsp minced fresh ginger

5 garlic cloves, minced

1 cup matchstick cut carrots

8 oz sliced fresh mushrooms

1 cup sliced green onions

4 cups thinly sliced napa cabbage

1/8 tsp salt

1 tsp sugar

12 oz boneless pork shoulder, trimmed and very thinly sliced

1 1/2 Tbsp water

2 Tbsp hoisin sauce

Cooked rice noodles or rice

Heat skillet over medium heat.  Add oil to pan and swirl to coat.  Add ginger and garlic; cook 30 seconds, stirring constantly.  Increase heat to medium high.  Add carrot and mushrooms; cook 2 minutes, stirring frequently.  Add onions and cabbage; cook 1-2 minutes or just until cabbage wilts.  Spoon cabbage mixture into a large bowl; stir in salt.  Wipe pan clean.  Return pan to medium high heat.  Combine pork and sugar; toss to coat.  Coat pan with nonstick cooking spray.  Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally.  Carefully add 1 1/2 Tbsp water to pan, scraping pan to loosen browned bits.  Stir in hoisin sauce.  Add cabbage mixture to pan; toss gently to combine.  Spoon about 2/3 cup pork mixture atop rice or rice noodles.

Serves 4

Fried Egg Sandwich with Chorizo and Poblano *

1/2 cup sour cream
1 Tbsp minced chipotle in adobo
2 tsp olive oil
4 oz chorizo, removed from casing
1 poblano chile, cored, seeded and cut into 2 inch long strips
1/2 white onion, sliced into strips or thin rings
Coarse salt and freshly ground black pepper
2 large eggs
2 brioche style hamburger buns
1/2 avocado, pitted and thinly sliced

Stir together sour cream and chipotle.  Heat 1 tsp oil in large skillet.  Add chorizo and cook, stirring occasionally and breaking up into bite size pieces, until just cooked through and browned.  Transfer to a paper towel lined plate, leaving as much fat in pan as possible.  Add poblano and onion to skillet; season with salt.  .  Cook, stirring occasionally, until golden brown and beginning to soften, about 7-8 minutes.  Transfer to a plate. Wipe skillet clean and return to medium heat.  Add 1 tsp oil.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread chipotle cream onto buns.  Divide chorizo, poblano, and onion between rolls.  Top with eggs and avocado. 

Serves 2

Chicken Zucchini Enchiladas *

1 tsp olive oil
1 zucchini, chopped
2 boneless skinless chicken breast, cooked and shredded
1/2 cup corn

1/2 cup canned black beans, rinsed and drains
1 cup onion, diced
2 cloves garlic, minced
salt
1/4 tsp oregano
1 tsp chili powder
1/3 cup chicken  broth
1/2 cup tomato sauce
8 whole wheat flour tortillas
enchilada sauce
1 cup shredded colby jack cheese

Heat olive oil in large skillet.  Saute garlic, onion and zucchini until soft.  Add chicken, beans, corn, salt (to taste), oregano, chili powder , chicken broth and tomato sauce.  Cook for 5 minutes and remove from heat.  Stir in 1/4 cup cheese.  Preheat oven 350.  Spoon thin layer of enchilada sauce on bottom of 13x9 pan.  Place about 1/2 cup of the chicken mixture in each tortilla and roll up.  Place prepared enchiladas in the pan.  Cover with enchilada sauce and sprinkle with remaining cheese.  Bake 25-30 minutes or until cheese is melted and enchiladas are hot.

Serves 4