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
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.
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
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
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
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
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
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
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
