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

Triple Cheese Flatbread

2 cups bisquick
1/2 cup hot water
2 Tbsp butter, melted
1/4 cup shredded cheddar cheese
1/4 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp italian seasoning

Heat oven to 450. In bowl, stir bisquick mix and water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with bisquick mix; gently roll in bisquick mix to coat. Shape into a ball; knead 60 times. On ungreased cookie sheet, pat or roll dough into 12 inch square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough. Bake 10-12 minutes or until edges are golden brown. Serve warm.

Serves 16

Chicken Cordon Bleu Chowder

2 cans (18.5 oz each) Progresso Chicken corn chowder
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded swiss cheese (4 oz)
1 Tbsp chopped fresh chives

In saucepan, heat chowder, chicken and ham over heat for 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

Serves 4

Breakfast Delight

1 tube (8 oz) refrigerated crescent rolls
2 cups cubed fully cooked ham
5 eggs
1/2 cup milk
dash salt and pepper
2 cups frozen hash brown potatoes, thawed
1 1/2 cups cheddar jack shredded cheese

Arrange crescent rolls on the bottom of a 13x9 dish. Place the ham on top of the crescent rolls. Beat the eggs, milk, salt and pepper; set aside. Layer the hash browns over the ham, then pour the egg mixture over the hash browns. Top with cheese. Bake at 375 for 30 minutes or until knife inserted in center comes out clean.

Serves 8

Chicken Nacho Bake

1 pound boneless skinless chicken breasts fillets
1/2 cup salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Preheat oven to 400. Place chicken in 13x9 dish. Top each chicken breast evenly with salsa, sour cream and tortilla chips. Bake 20 minutes. Remove from oven; sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.

Serves 4

Chocolate Caramel Nut Bars

1 bag (14 oz) caramels
1 can (5 oz) evaporated milk
1 pkg german chocolate cake mix
1/2 cup butter, melted
1 1/2 cups chopped walnuts
1 cup semi sweet chocolate chunks

Preheat oven to 350. Place caramels and 1/3 cup milk in saucepan and cook on low heat until caramels are completely melted, stirring frequently. Remove from heat and set aside. Mix remaining milk, dry cake mix, and butter in a bowl. Press half of the cake mix firmly onto bottom of 13x9 dish to form crust. Bake 10 minutes. Sprinkle 1 cup of the walnuts and 1/2 cup of the chocolate chunks over crust. Top with caramel mixture; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mixture; press gently into caramel mixture with back of spoon. Sprinkle with remaining 1/2 cup each walnuts and chocolate chunks. Bake an additional 18 minutes or until lightly browned.

Serves 32

Beef Pasta and Green Beans

1 pound ground beef, browned and drained
1 package Hamburger Helper beef pasta
3 2/3 cups hot water
2 cups frozen cut green beans
1/4 cup grated Parmesan cheese

In large skillet, combine browned beef, uncooked pasta, sauce mix, hot water and beans. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until beans are tender. Remove from heat; cover and let stand about 5 minutes or until sauce is as thick as you'd like. Sauce will thicken as it stands. Sprinkle with cheese.

Serves 5

Layered Enchilada Bake

1 pound ground beef
1 onion, chopped
2 cups salsa
1 can black beans, rinsed and drained
1/4 cup italian dressing
2 Tbsp taco seasoning
6 flour tortillas
1 cup sour cream
8 oz Mexican style shredded cheese

Preheat oven to 400. Brown meat with onions and drain. Add salsa, beans, dressing and seasoning mix; mix well. Arrange 3 of the tortillas in a single layer on the bottom of a 13x9 pan; cover with layers of half of the meat mixture, half of the sour cream, and half of the cheese. Repeat all layers. Cover with foil. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until it is completely heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

Serves 8