Ea's Stolen Recipes

Parmesan Fries

2011-12-11T16:47:00.000-08:00

Ingredients

4 large potatoes
1/2 tbsp ground thyme
1/2 tsp black pepper
1 tbsp olive oil
1/2 tsp salt
1/4 cup grated parmesean cheese

Directions

Cut potatoes into fry like strips, and pat wedges dry with a paper towel.
Place in a bowl and toss with thyme and pepper, and drizzle with oil.
Place single layer on a baking sheet, and bake at 450 degrees for 30 minutes.
Sprinkle cheese and salt evenly over wedges.
Bake for another 10 minutes to brown.

Tuna Friendly Tuna

2011-12-11T16:45:00.000-08:00

Ingredients

1 Cup Chickpeas (Garbanzos) cooked according to instructions (or a tin of)
Big slice of onion, diced into small bits
2 inch piece of cucumber, with skin on, sliced and diced into small chunks
1-2-3 tbsp Vegan mayo
1 tsp fresh lemon juice
Salt
Freshly ground black pepper

Directions
Mash the chickpeas with a potato masher - you want this to be lumpy so don't go overboard.
Add the onion and cucumber, give it a mix.
Add the mayo, lemon juice and salt and pepper

The mayo, lemon juice and salt and pepper really need to be adjusted to taste and to please yourself.

Stove Top Easy Chicken Bake

2011-12-11T16:42:00.000-08:00

Ingredients:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Directions
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
MIX remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
BAKE 30 min. or until chicken is done.

Easy Shepard's Pie

2011-12-11T16:38:00.000-08:00

Ingredients:
1 lb. ground beef
2 cups hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Directions:
HEAT oven to 375ºF.BROWN meat in large skillet; drain. MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish. COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.

Caprese Chicken with Bacon

2011-12-11T16:34:00.000-08:00

Ingredients
8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese

Directions
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted. Yield: 4 servings.

Ultimate Party Meatballs

2011-12-11T16:32:00.000-08:00

Ingredients:
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Low Fat Sour Cream Dip

2011-12-11T16:27:00.000-08:00

INGREDIENTS
1 cup reduced-fat sour cream
1 clove garlic, finely chopped
1 tsp. dried dill
1 tsp. ground cumin
Salt and pepper

DIRECTIONS:
Combine all ingredients; season to taste with salt and pepper. Serve with zucchini sticks, cucumber rounds and bell pepper rings.

Mushroom Fusilli with Garlic Breadcrumbs

2011-12-11T16:23:00.000-08:00

INGREDIENTS
1 box (16 oz.) fusilli pasta
1/2 container ricotta cheese
2 tbsp. EVOO
1 cup (2 oz.) fresh breadcrumbs
3 cloves garlic, finely chopped
1/3 cup chopped flat-leaf parsley
Salt and pepper
1 pkg. (10 oz.) mushrooms, sliced
1 red bell pepper, cut into 1/2-inch squares
1 cup heavy cream

DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.

Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-high heat; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet.

In the same skillet, heat the remaining 1 tbsp. EVOO over medium high heat. Add the mushrooms and cook, undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.

Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley. Sprinkle with the breadcrumbs before serving.

Hearty Sausage Skillet

2011-12-11T16:19:00.000-08:00

Ingredients:
1/2 lb. OSCAR MAYER Turkey Smoked Sausage, sliced
1 can (14-1/2 oz.) diced tomatoes, undrained
1 cup water
1 tsp. Italian seasoning
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
2 cups broccoli florets

Directions:

BROWN sausage in large skillet on medium-high heat 5 min.; drain.

STIR in tomatoes with their liquid, the water and Italian seasoning. Bring to boil. Add Shells. Reduce heat to medium-low; cover.

SIMMER 7 min., stirring twice. Add broccoli; cook an additional 5 min. or until tender. Stir in Cheese Sauce until well blended.

SUBSTITUTE Substitute ground beef, ground turkey or ground chicken for the sausage.SUBSTITUTE Substitute 2 cups frozen corn or peas for the broccoli.

New Potato Summer Salad

2011-12-11T16:17:00.000-08:00

Ingredients:
3 lb. new potatoes (about 18), cut into 1-inch cubes
1/2 cup thinly sliced red onion
1/2 cup cherry tomatoes, halved
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup chopped fresh basil
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup MIRACLE WHIP Dressing
2 tsp. GREY POUPON Dijon Mustard

Directions:
COOK potatoes in boiling water 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon bits and basil; mix lightly.

MIX remaining ingredients. Add to potato mixture; toss to coat.

REFRIGERATE several hours or until chilled.

VARIATION To serve warm, heat bacon bits in microwave for a few seconds; toss with the warm just-cooked potatoes. Add onions, tomatoes and basil; mix lightly. Mix remaining ingredients. Add to potato mixture; toss to coat. Serve warm. Refrigerate any remaining potato salad. SUBSTITUTE:Prepare using KRAFT Balsamic Vinaigrette Dressing.

Italian Chicken Casserold

2011-11-05T12:48:00.000-07:00

Ingredients

2 tbsp. olive oil
1 cup of onions, chopped
3 garlic cloves, minced 3 cups chicken, cooked and chopped
2 (14 1/2 oz.) cans diced tomatoes with garlic, basil and oregano
1 cup of heavy whipping cream
1 (3 oz.) pkg. cream cheese, softened
2 cups mozzarella cheese, shredded 1 (8 oz.) pkg. angel hair pasta, cooked and kept warm

Methods/steps
Preheat oven to 350 degrees. In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.

Green Bean Casserole

2011-07-24T17:25:00.000-07:00

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.

Pasta Primavera Alfredo

2011-07-24T17:21:00.000-07:00

what you need
3/4 lb. spaghetti, uncooked
3 cups small broccoli florets
3 carrots (3/4 lb.), cut into thin slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup (1/2 stick) butter
1/2 tsp. garlic powder
make it

COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.

MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.

DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.

SUBSTITUTE Prepare using PHILADELPHIA Neufchatel Cheese.

SPECIAL EXTRA Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.SPECIAL EXTRAStir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.

Green Beans in Yellow Pepper Butter

2011-07-24T17:19:00.000-07:00

Ingredients
2 medium sweet yellow peppers, divided
7 tablespoons butter, softened, divided
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds fresh green beans, trimmed
Directions
Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside.
Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter mixture aside.
Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain. Place vegetables in a large bowl; add butter mixture and toss to coat. Yield: 8 servings.

Champagne Basted Turkey

2011-07-24T17:16:00.000-07:00

Ingredients
1 turkey (14 to 16 pounds)
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon celery salt
3/4 teaspoon pepper
Fresh sage and parsley sprigs, optional
2 cups Champagne or other sparkling wine
2 medium onions, chopped
1-1/2 cups minced fresh parsley
1 cup condensed beef consomme, undiluted
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram

GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
Directions
Pat turkey dry. Combine the butter, salt, celery salt and pepper; rub over the outside and inside of turkey. Place sage and parsley sprigs in cavity if desired. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 325° for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3 to 3-1/2 hours longer or until a meat thermometer reads 180°, basting occasionally with Champagne mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.
For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (1-2/3 cups gravy).

Crockpot Lasagna

2011-07-24T17:13:00.000-07:00

1 15-oz container part-skim ricotta
1⁄4 cup grated Parmesan (1 oz)
8 oz part-skim mozzarella, grated (2 cups)
Kosher salt and pepper
2 cups baby spinach, roughly chopped
3⁄4 lb lean ground beef (at least 90% lean)
2 cloves garlic, finely chopped
1⁄2 tsp dried oregano
1 26-oz jar marinara sauce
12 dry lasagna noodles (from a 1-lb box)
Recipe Preparation

1. In a medium bowl, combine the ricotta, Parmesan, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper; fold in the spinach.

2. In a 5- to 6-qt slow cooker, combine the beef, garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Transfer half the meat mixture to a small bowl. Add 1/2 cup of the marinara sauce to the slow cooker and mix into the meat; spread the meat evenly on the bottom of the slow cooker.

3. Top with a layer of the noodles, breaking them to fit as necessary. Spread 1⁄3 of the remaining sauce (3⁄4 cup) over the noodles and dollop with 1⁄3 of the ricotta mixture (1 cup) and half the remaining meat; repeat.

4. Top with a layer of noodles, the remaining sauce and remaining ricotta mixture. Sprinkle with the remaining mozzarella and cook, covered, on low for 4 hours or on high for 2 hours.

Ravioli with Sauteeed Asparagus and Walnuts

2011-07-24T17:11:00.000-07:00

Recipe Ingredients

1 14- to 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and thinly sliced on a diagonal
1/4 cup grated Parmesan (1 oz)
Recipe Preparation

1. Cook the ravioli according to package directions.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.

3. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.

Tip: Transform the asparagus-walnut mixture into an easy hors d’oeuvre by mixing in the Parmesan cheese (or substituting feta) and spooning it on top of crostini, crackers or endive leaves.

Quiche

2011-07-24T17:08:00.000-07:00

Ingredients

1 1/2 cups shredded Swiss cheese
4 teaspoons all-purpose flour
1/2 cup cooked ham, diced
3 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon ground dry mustard
1 (9 inch) unbaked pie crust
2 tablespoons chopped fresh parsley, for garnish
2 tablespoons chopped pimento peppers, garnish

Directions

In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.
In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.
Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.
When ready to prepare, preheat oven to 400 degrees F (200 degrees C.) Remove foil and plastic wrap. Put foil around edge of crust to protect it.
Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimiento if desired

Hummus and Turkey Pinwheel Sandwiches

2011-07-24T17:07:00.000-07:00

Ingredients
4 11-inch tortillas or flatbreads
1 cup hummus
8 ounces sliced turkey
1 7-oz. jar roasted red peppers, drained and thinly sliced
4 ounces baby spinach (about 2 cups)

Preparation
1. Place 1 tortilla on cutting board and spread 1/4 cup hummus in an even layer. Arrange turkey slices over bottom two-thirds of tortilla. Lay peppers over hummus. Scatter spinach over peppers.
2. Starting from bottom, roll tightly. Wrap securely in plastic. Repeat with remaining ingredients.
3. Refrigerate sandwiches for 30 minutes before unwrapping and cutting into quarters.

Whole Wheat Pasta with White Beans and Spinach

2011-07-24T17:05:00.000-07:00

Ingredients
Salt
1 pound whole-wheat penne
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic, chopped
1 15-oz. can white beans, drained and rinsed
10 ounce baby spinach (about 5 cups)
1/2 cup low-sodium chicken broth

Preparation
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.
2. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.
3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.
4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.

White and Green Bean Salad

2011-07-24T17:02:00.000-07:00

Ingredients
1 cup green beans, trimmed
1 15-oz. can white beans
1 teaspoon Italian seasoning
1/4 cup chopped parsley
1 tablespoon olive oil
2 tablespoons lemon juice
Salt and pepper

Preparation
Rinse green beans; cut in half. Place in bowl, cover with damp paper towel and microwave for 2 minutes. Drain and rinse white beans. Toss beans in bowl with Italian seasoning, parsley, olive oil and lemon juice. Season with salt and pepper.

Tuna and Avocado Stuffed Tomatoes

2011-07-24T16:59:00.000-07:00

Ingredients
6 ounces chunk light tuna
1 small avocado (cubed)
1/4 teaspoon pepper
1 tablespoon chopped fresh dill
Juice of 1 medium lemon
2 medium tomatoes

Preparation
In a bowl, toss tuna with avocado, pepper, dill and lemon juice. Cut the tops off tomatoes and scoop out seeds and cores. Divide tuna mixture and spoon into tomatoes. Serve immediately.

White Fish with Chickpea Ragu

2011-07-24T16:57:00.000-07:00

Recipe Ingredients

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Kosher salt and pepper
1⁄2 tsp paprika (preferably smoked)
1 15-oz can chickpeas, rinsed
1 14.5-oz can diced tomatoes
1 1 1⁄4-lb piece cod or halibut fillet (1 in. thick), cut into 4 pieces
1⁄2 cup fresh flat-leaf parsley, chopped
Recipe Preparation

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.

2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.

3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.

Roasted Cauliflower

2010-10-11T15:10:00.000-07:00

INGREDIENTS:
1 head cauliflwoer, cut into bite-size florets
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper

DIRECTIONS:
Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.

Chicken Fried Steak with Gravy

2010-10-11T15:07:00.000-07:00

NGREDIENTS:
4 beef round steaks (1 1/2 pounds), patted dry
Salt and pepper
1 cup flour
2 large eggs
1/2 cup vegetable oil
2 tablespoons butter
1 cup chicken broth
3/4 cup milk

DIRECTIONS:
Season the steaks with salt and pepper. Place 3/4 cup flour in a shallow bowl. In another shallow bowl, beat the eggs. Coat the steaks with the flour, then the egg, letting any excess drip off. Coat again with the flour.

In a large, heavy skillet, heat 1/4 cup oil over medium heat. Add 2 steaks and cook, turning once, until golden, 5 to 6 minutes. Drain on paper towels. Wipe out the pan. Repeat with the remaining 1/4 cup oil and 2 steaks.

Pour off the excess oil from the pan. Add the butter and melt over medium heat. Whisk in the remaining 1/4 cup flour for 1 minute. Gradually whisk in the chicken broth and milk until thickened, about 2 minutes. Season with salt and pepper, then spoon over the steaks.

Banana Walnut Muffins

2010-10-11T15:05:00.000-07:00

INGREDIENTS:
3/4 cup sugar
1-1/2 teaspoons cinnamon
1-1/3 cups flour 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup golden raisins
1 cup mashed banana (1 to 2 bananas)
1 cup whole milk yogurt
1 large egg
4 tablespoons unsalted butter, melted, or vegetable oil

DIRECTIONS:
Preheat the oven to 375°. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.

In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.

In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.

Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.

Lemony Tuna Salad

2010-10-11T15:03:00.000-07:00

INGREDIENTS:
1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons grated lemon peel
Salt and pepper
One 6-ounce can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 English cucumber, cut into 1/2-inch cubes
1/4 cup finely chopped red onion
1 large head romaine lettuce, shredded 1 cup cherry tomatoes, halved

DIRECTIONS:
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.

Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.

Parmesan Encrusted Tilapia with Lemony Green Beans

2010-10-11T15:01:00.000-07:00

Ingredients
For the Tilapia
4 skinless tilapia fillets (1 pound total)
Freshly ground black pepper to taste
1 T dried basil
1/4 cup Parmesan cheese
2 t olive oil For the Green Beans
1/2 lb green beans, ends trimmed
1/4 cup fresh lemon juice
2 t freshly grated lemon zest
1 T olive oil
Directions
Preheat the broiler. Cut the tilapia fillets lengthwise into two pieces, then pat dry with a paper towel and season to taste with pepper. In a small bowl, combine basil and Parmesan cheese; set aside. In a large saucepan, bring water for beans to a boil.

Heat olive oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking. Sauté the fish for 3 minutes or until brown. Flip the fillets over and remove the skillet from heat. Dust the tilapia with the cheese mixture. Place the skillet under the broiler to finish cooking the fish and slightly brown the cheese, about 3 to 4 minutes.

As the fish cooks, add beans to boiling water. Lower heat and cook for 5 minutes or until bright green (beans should still be crisp). Drain beans and run under cold water. Shake off excess water and set aside.

Mix lemon juice, lemon zest, pepper, and olive oil in a medium bowl. Add green beans and toss to coat; warm for 30 seconds in the microwave. Divide fish fillets and green beans on two plates and serve.

Tomato and Feta Salad

2010-10-11T14:59:00.000-07:00

INGREDIENTS:
2 pints cherry tomatoes
1/2 pound feta cheese, crumbled (about 2 cups)
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper
Thyme sprigs, for garnish

DIRECTIONS:
In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss. Top with the thyme.

Turkey Tortilla Casserole

2010-10-11T14:57:00.000-07:00

INGREDIENTS:
2 limes, quartered
1 pound turkey breast cutlets
Salt
1 large onion, finely chopped
One 4-ounce can diced jalapeño chiles, liquid reserved
Two 14.5-ounce cans fire-roasted diced tomatoes
One 1-pound bag tortilla chips, lightly crushed
One 14.5-ounce can chicken broth
1 pound Mexican shredded cheese blend (about 4 cups)
1 cup sour cream, at room temperature

DIRECTIONS:
Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3 to 4 minutes per side. Let cool, then slice into 2-inch-long strips.

Preheat the oven to 375°. In a large bowl, combine the onion, the jalapeños with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.

No Bake Cookies

2010-10-11T14:56:00.000-07:00

Ingredients

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

One Pot Salsa Beef Skillet

2010-10-11T14:52:00.000-07:00

Ingredients
1 lb. extra lean ground beef
2 cups water
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
2 cups frozen corn
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 green onion, chopped

Directions:

BROWN meat in large skillet on medium-high heat; drain.

ADD water, salsa and Macaroni; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min. or until macaroni is tender, stirring occasionally. Add corn and Cheese Sauce; stir. Cook 2 min. or until heated through.

TOP with cheese and onions.

Turkey and Black Bean Burritos

2010-10-11T14:44:00.000-07:00

1 Tbsp canola oil
1 lb ground turkey breast
1 c canned black beans, rinsed and drained
1 c finely chopped red pepper
1/2 c finely chopped red onion
1/4 c BBQ sauce
4 tsp fresh lime juice
1 tsp chili powder
1 tsp ground cumin
salt (I used garlic salt)
whole wheat flour tortillas
mixed greens
low fat shredded cheddar cheese

Heat oil in skillet until hot. Add turkey and cook 7 minutes or until browned, stirring occasionally and breaking up meat.

Add beans, pepper, onion, BBQ sauce, lime juice, chili powder, cumin and salt; cook mixture 5 to 7 minutes or until turkey is cooked through.

Serve on tortilla with greens and cheese.

Arugula Salad with Cannellini Beans

2010-10-11T14:43:00.000-07:00

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)

Directions

Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Tuna Cakes

2010-09-06T13:43:00.000-07:00

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup Water
1 Carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
make it

MIX all ingredients. Refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.

FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

FOR EASIER HANDLING IN THE SKILLET Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

Creamy Bacon Cheddar Dip

2010-09-06T13:39:00.000-07:00

Ingredients:
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup MIRACLE WHIP Light Dressing
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Green onions, sliced
RITZ Crackers

Directions

MIX all ingredients except crackers.

SERVE with crackers.

SUBSTITUTE: Substitute 1/2 cup KRAFT Grated Parmesan Cheese for the Cheddar.

Fast Fruity Delight

2010-09-06T13:33:00.000-07:00

Ingredients
3/4 cup boiling water
1 box Jell-O (Strawberry, Raspberry, Orange, Berry Blue)
2 cups frozen fruit (strawberries, raspberries, mixed fruit, blueberries)
1 cup whipped cream, thawed
Directions
Stir boiling water into 1 package (4 serving size) Jell-O Gelatin in large bowl at least 2 minutes until completely dissolved.

Add 2 cups frozen fruit; stir until gelatin starts to thickent. In a separate bowl, mix 1/2 cup of the gelatin mixture into whipped topping with wire whisk until well blended.

Spoon whipped topping mixture envently into 4 dessert topping mixture in each cup. Refrigerate 15 minutes or until set.

Crash Hot Potatoes

2010-09-06T13:26:00.000-07:00

16 small, round potatoes
salt
1 tbsp extra virgin olive oil
1 tsp sea salt
freshly ground black pepper
1 tbsp fennel or caraway seeds
1 tbsp thyme or rosemary sprigs

Heat oven to 450 degrees. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.

Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.

Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.

Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.

Roasted Lemon Herb Chicken

2010-09-06T13:25:00.000-07:00

Ingredients

2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutritional Information

Amount Per Serving Calories: 405 | Total Fat: 29.2g | Cholesterol: 128mg

Three Bean Chili

2010-09-06T13:22:00.000-07:00

Ingredients
1 tablespoon olive oil
1 medium-size onion, chopped
2 cloves garlic, peeled and chopped
3 tablespoons chili powder
2 sweet bell peppers, cored and diced
1 medium-size zucchini, trimmed and diced
1 can (14 1/2 ounces) diced tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1/4 cup ketchup (do not add this for Daniel Fast)
1/2 teaspoon dried oregano
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) white beans, drained and rinsed
1 can (15 ounces) red kidney beans, drained and rinsed
grated cheddar cheese (optional) (do not add this for Daniel Fast)
Instructions
Heat oil in a large nonstick pot over medium heat. Add onion, garlic, and chili powder and cook for 3 minutes.
Add peppers and zucchini and continue to cook 5 minutes, stirring occasionally.
Stir in tomatoes, tomato sauce, ketchup, and oregano. Cook 8 minutes.
Gently stir in the beans. Cover pot and continue to cook 3 minutes. Serve with grated cheese, if desired and not doing the Daniel Fast.

Makes: 8 cups PREP: 10 minutes Cook: 19 minutes

PER CUP: 203 calories, 4 g fat (o g sat.), 11 g protein; 39 g carbohydrate, 12 g fiber, 678 mg sodium, 0 mg cholesterol.

Zero Point Garden Vegetable Soup

2010-09-06T13:20:00.000-07:00

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 diced zucchini

1. In large saucepan sprayed with non-stick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Per serving: 42 calories, 0 g fat, 2 g fiber.
Makes 4 servings (about 1 cup each).

Quick Beef and Pinto Bean Chili

2010-09-06T13:18:00.000-07:00

Ingredients:
1 garlic clove, minced
1 (16 ounce) packages frozen mixed vegetables, chopped onion and bell pepper mixture
1 lb 93% lean ground beef, uncooked (with 7% fat)
1 (14 1/2 ounce) cans diced tomatoes with green chilies
1 cup crushed fire roasted tomatoes, canned
2 teaspoons chili powder, medium heat suggested
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 (15 ounce) cans pinto beans, rinsed and drained

Directions:
Prep Time: 10 minsTotal Time: 20 mins
1. Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes. 2.Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.

Ranch Salad with Roasted Vegetables

2010-08-11T16:25:00.000-07:00

Ingredients:
1 lb. Red potatoes (about 6), cut into 1-inch chunks
2 Carrots, cut into 1/4-inch-thick slices
1 small Red onion, cut into thin wedges
1 Tbsp. Olive oil
1 pkg. (10 oz.) torn romaine lettuce
1/3 cup KRAFT Light Ranch Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

Directions:
HEAT oven to 425°F.

COMBINE first 4 ingredients in 15x10x1-inch pan.

BAKE 25 min. or until tender, stirring after 15 min. Cool 5 min.

TOSS lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese

Slow Cooker Lasagna

2010-08-11T16:23:00.000-07:00

Ingredients:
1 lb. Ground beef
1 jar (26 oz.) spaghetti sauce
1 cup Water
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Egg
2 Tbsp. chopped fresh parsley
6 Lasagna noodles, uncooked

Directions:

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Super Stuffed Potatoes

2010-08-11T16:22:00.000-07:00

Ingredients:
4 small Potatoes (2-1/4 lb.)
1 lb. Ground beef
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 small Tomato, chopped
2 Green onions, sliced
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Directions:

PRICK potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.

MEANWHILE, brown meat in large skillet; drain. Add VELVEETA, tomatoes and onions; cook until VELVEETA is melted and mixture is well blended, stirring frequently.

SPLIT potatoes; mash insides with fork. Top with meat mixture and sour cream.

Stove Top One Dish Chicken Skillet

2010-08-11T16:17:00.001-07:00

Ingredients:
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small Boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Directions:

MIX hot water, butter and stuffing mix.

COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.

MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).

Cheesy Salsa Mini Meatloaves

2010-08-11T16:16:00.000-07:00

Ingredients
1 lb. Ground beef
1/2 cup finely chopped onions
1 Egg
12 PREMIUM Saltine Crackers, finely crushed (1/2 cup)
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

Directions
HEAT oven to 400ºF.

MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.

PRESS evenly into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.

BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.

South of the Border Chicken Pasta Skillet

2010-08-11T16:14:00.000-07:00

Ingredients
2 cups medium-shaped pasta, uncooked
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. Ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

Directions

COOK pasta as directed on package.

MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.

DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.

Hot Spinach Dip

2010-08-11T16:12:00.000-07:00

Ingredients
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Grated Parmesan Cheese
1 clove Garlic, minced

Directions

HEAT oven to 350°F. Mix all ingredients.

SPOON into 9-inch pie plate or quiche dish.

BAKE 20 min. or until heated through. Serve with assorted NABISCO Crackers.

Prep Ahead Mashed Potatoes

2010-08-11T16:10:00.000-07:00

Ingredients
3 lb. Red potatoes (about 10 medium), cut into chunks
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup Milk
2 Tbsp. Butter
1 pkg. (8 oz.) fresh mushrooms, sliced
2 Tbsp. chopped fresh thyme

Directions:

PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on high heat. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.

DRAIN potatoes; return to saucepan. Add sour cream, cream cheese and milk. Mash with potato masher to desired consistency. Spoon into microwaveable serving bowl; cover with plastic wrap. Refrigerate up to 2 days.

MEANWHILE, melt butter in large skillet on medium-high heat. Add mushrooms; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon into bowl; cover. Refrigerate until ready to use.

VENT plastic wrap covering potatoes by poking a few holes in the top just before serving. Microwave on HIGH 6 to 8 min. or until heated through; stir. Top with mushrooms. Microwave, uncovered, an additional 2 to 3 min. or until heated through. Sprinkle with thyme.

Make Ahead Broccoli, Cheese, and Rice

2010-08-11T16:07:00.000-07:00

Ingredients
6 cups fresh broccoli florets
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups Instant white rice, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1-1/2 Tbsp. Butter
10 RITZ Crackers, crushed
2 Tbsp. KRAFT Grated Parmesan Cheese

Directions

BRING broccoli and broth to boil in medium saucepan on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in VELVEETA. Let stand, covered, 5 min. Stir until VELVEETA is completely melted. Spoon into microwaveable bowl; cover with plastic wrap. Refrigerate up to 24 hours.

MEANWHILE, melt butter in small skillet on medium heat. Add cracker crumbs; cook 2 to 3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan; spoon into resealable plastic bag. Seal bag. Store at room temperature up to 24 hours.

COVER broccoli mixture with waxed paper. Microwave on HIGH 5 to 6 min. or until broccoli mixture is heated through; stir. Sprinkle with crumb mixture. Microwave, uncovered, 2 to 3 min. or until heated through.

Parmesan Confetti Dip

2010-08-11T16:05:00.000-07:00

Ingredients
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
1/2 cup each: finely chopped green and red peppers
1/2 tsp. Garlic powder

Directions

MIX all ingredients.

REFRIGERATE until ready to serve.

SERVE with WHEAT THINS Original Crackers.

Apple Cranberry Pecan Stuffing

2010-08-11T16:04:00.000-07:00

Ingredients
1-1/2 cups Apple juice
2 Tbsp. Butter or margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 small Apple, chopped
1/2 cup Cranberries
1/4 cup chopped PLANTERS Pecans, toasted

Directions

BRING juice and butter to boil in medium saucepan on high heat.

ADD stuffing mix and fruit; mix lightly. Cover. Remove from heat.

LET stand 5 min. Stir in nuts.

Cheesy Spinach and Artichoke Dip

2010-08-11T16:00:00.000-07:00

Ingredients
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. Garlic powder

Directions
HEAT oven to 350°F.

MIX ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through.

SERVE with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

Skillet Chicken Dijon

2010-08-11T15:59:00.000-07:00

Skillet Chicken Dijon
Low Carbohydrate Recipe
Ingredients:
4 boneless chicken breasts (with or witout skin)
3 tablespoon olive oil (or any oil)
2 garlic cloves minced
3 tablespoon white wine
3 tablespoon soy sauce
2 tablespoon Dijon mustard

Directions: Heat oil in a skillet; then add the minced garlic and cook, stirring often for about 3 minutes. Add the chicken breasts and saute until browned. In a separate bowl, mix wine, soy sauce and mustard. Pour generously over the chicken. Cover and cook until done. Spoon the sauce over the chicken when serving, or pour extra sauce into small dipping dishes to serve.
This recipe yields 4 servings; trace carbs.

Asparagus Carbonara

2010-07-07T11:14:00.000-07:00

INGREDIENTS:
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper

DIRECTIONS:
In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Summer Shrimp Rolls

2010-07-07T11:12:00.000-07:00

INGREDIENTS:
1-1/2 teaspoons extra-virgin olive oil
1 pound large shrimp—peeled, deveined and chopped
3/4 cup fresh corn kernels (from about 2 ears)
1/4 cup mayonnaise 1/4 cup pesto (see recipe finder)
2 tablespoons fresh lemon juice
1/2 red bell pepper, cut into 1/2-inch cubes
3 scallions, thinly sliced
Salt and pepper
4 hot dog buns

DIRECTIONS:
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.

In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.

Grilled Salmon, Bacon, and Feta Packets

2010-07-07T11:09:00.000-07:00

INGREDIENTS:
Four 6-ounce, 1-inch-thick salmon fillets, skin on and at room temperature
1/2 cup ranch dressing
3 slices bacon, cooked and crumbled
1/4 crumbled feta cheese
2 tomatoes, chopped

DIRECTIONS:
Preheat a grill to high. Cut four 8-by-12-inch sheets of heavy-duty foil. Place each salmon fillet skin side down on a sheet; top each with 2 tablespoons ranch dressing, 1 tablespoon bacon and 1 tablespoon feta; season with pepper. Fold up the sides of the foil, leaving the top exposed. Place on the grill, cover and cook until almost opaque in the thickest part, 8 to 10 minutes. Serve topped with the tomatoes.

Pita Bread Salad

2010-07-07T11:08:00.000-07:00

INGREDIENTS:
4 pitas, cut into bite-size pieces
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 clove garlic, chopped
Salt and pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced 1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 small head romaine lettuce, torn into pieces

DIRECTIONS:
Preheat the oven to 350°. Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes.

In a large bowl, whisk together the olive oil, lemon juice and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.

Slim Chicken Parmesan

2010-07-07T11:05:00.000-07:00

INGREDIENTS:
8 ounces whole wheat penne pasta
Four 5-ounce skinless, boneless chicken breast halves
Salt and pepper
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/3 cup dry red wine
One 28-ounce can chopped tomatoes
4 ounces fresh mozzarella cheese, thinly sliced
1/3 cup grated parmesan cheese
1/3 cup finely chopped flat-leaf parsley

DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.

Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.

In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.

Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.

Lemon Olive Chicken with Couscous

2010-07-07T10:57:00.000-07:00

INGREDIENTS:
3 tablespoons extra-virgin olive oil
2-1/2 pounds chicken thighs and drumsticks, skin removed
1 onion, chopped
1 clove garlic, finely chopped
1 cup chicken broth
2 lemons, quartered
1 cup drained Spanish green olives, rinsed and halved lengthwise
1 sprig thyme
Salt and pepper
One 10-ounce box (1-1/2 cups) couscous

DIRECTIONS:
In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook, turning occasionally with tongs, until golden-brown, 6 to 8 minutes. Transfer to a plate and set aside.

In the same skillet, add the onion and cook over medium heat, stirring, until softened, about 3 minutes. Add the garlic and stir for about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and add the lemons, olives and thyme. Season lightly with salt and pepper. Bring to a simmer, cover and cook over low heat until the chicken is falling off the bone, about 50 minutes.

About 10 minutes before the chicken is done, in a small, heavy saucepan, bring 1 1/4 cups water to a boil. Sir in the remaining 1 tablespoon olive oil and the couscous; remove from the heat, cover and let stand for 3 minutes. Divide the couscous among 4 plates and top with 2 to 3 chicken pieces and some sauce.

Bombay Shrimp and Chickpeas

2010-07-07T10:55:00.000-07:00

INGREDIENTS:
2 cups whole milk yogurt
Juice of 1 lemon
2 cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon ground cumin
1 pound large shrimp, deveined
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 15.5-ounce can chickpeas, rinsed
4 plum tomatoes, chopped

DIRECTIONS:
In a large bowl, mix together the yogurt, lemon juice, half the garlic, 1 teaspoon salt and the cumin. Transfer half the yogurt mixture to a small bowl. Add the shrimp to the large bowl and mix; cover and refrigerate for 15 minutes.

In a medium saucepan, heat 1 1/2 tablespoons olive oil, the crushed red pepper and remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring, for 4 minutes. Add the tomatoes and remaining 1 teaspoon salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.

Rub a grill pan with the remaining 1/2 tablespoon olive oil and heat over high heat. Add the marinated shrimp and grill, turning once, until cooked through, about 3 minutes on each side.

Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.

Parmesan Crusted Tilapia

2010-07-07T10:53:00.000-07:00

INGREDIENTS:
¾ cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges

DIRECTIONS:
Preheat the oven to 400°. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

Kielbasa and Onion Pizza

2010-07-07T10:51:00.000-07:00

INGREDIENTS:
2 tablespoons extra-virgin olive oil
1/2 pound kielbasa, halved lengthwise and thinly sliced crosswise
2 onions, thinly sliced
Salt and pepper
1 teaspoon fresh thyme leaves, chopped
1 pound refrigerated pizza dough
1 cup shredded gruyère cheese (about 4 ounces)

DIRECTIONS:
Position a rack in the lower third of the oven and preheat to 500°. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the kielbasa and cook, stirring, until lightly browned, about 5 minutes; transfer to a medium bowl. Add the onions and remaining 1 tablespoon olive oil to the skillet and cook for 2 minutes. Lower the heat to medium-low, season with salt and pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. Stir in the kielbasa and thyme and season with salt and pepper.

Stretch the pizza dough to fit a greased 11-by-18-inch rimmed baking sheet. Arrange the kielbasa mixture evenly on top and sprinkle with the cheese. Bake until the crust is golden-brown, 15 to 20 minutes.

Warm Winter Lemon Cake

2010-07-07T10:49:00.000-07:00

Ingredients:
1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar

Directions:
HEAT oven to 350ºF.

PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Tasty Tuna Casserole

2010-07-07T10:48:00.000-07:00

Ingredients:
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 can (5 oz.) tuna, drained
1/2 cup chopped red peppers
1 green onion, sliced
1 cup crushed potato chips

Directions:
HEAT oven to 350°F.

PREPARE Dinner as directed on package. Stir in soup, milk, tuna, peppers and onions.

SPOON into 2-qt. casserole; top with crushed chips.

BAKE 30 min. or until heated through.

Baked Macaroni and Cheddar

2010-07-05T05:47:00.000-07:00

INGREDIENTS:
1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2-1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3-1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs

DIRECTIONS:
Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.

Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.

Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.

In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

Creamy Shells with Tomatoes and White Beans

2010-07-05T05:45:00.000-07:00

INGREDIENTS:
1 pound jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2-1/2 pounds tomatoes, finely chopped
One 16-ounce can navy beans or other small white beans, rinsed
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup snipped chives
Salt and pepper

DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.

In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.

Corn and Kielbasa Chowder

2010-07-05T05:42:00.000-07:00

INGREDIENTS:
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

DIRECTIONS:
Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.

Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Not Your Mama's Tuna Salad

2010-07-05T05:41:00.001-07:00

INGREDIENTS:
1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand
Juice of 1 lemon
Two 6-ounce cans water-packed tuna, drained
4 scallions, cut into thin strips with kitchen scissors or chopped
1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped
Handful of grape tomatoes, halved
1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well Salt and freshly ground pepper

DIRECTIONS:
Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper

Blueberry Banana Salad

2010-07-05T05:37:00.000-07:00

Ingredients
2 cups sliced firm bananas
1-1/2 cups fresh blueberries
1 can (11 ounces) mandarin oranges, drained
1/2 cup miniature marshmallows
2 tablespoons flaked coconut
1/2 cup sour cream

Directions
In a large bowl, combine the bananas, blueberries, oranges, marshmallows and coconut. Gently fold in the sour cream. Refrigerate leftovers. Yield: 6 servings.

Zucchini and Kielbasa

2010-07-05T05:36:00.000-07:00

Ingredients
2 small zucchini, cut into 1/8-inch slices
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes

Directions
In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through. Yield: 6 servings.

Chop Chop Salad with Spicy French Dressing

2010-07-05T05:33:00.000-07:00

INGREDIENTS:
1 garlic clove, chopped
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Several dashes of hot sauce, to taste
1 head of romaine lettuce, chopped
1 red onion, chopped
2 tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1 cucumber—peeled, seeded and chopped
One 15-ounce can chickpeas, rinsed and drained
1 cup crumbled blue cheese

DIRECTIONS:
In a small food processor, blend the garlic, ketchup, vinegar, sugar, Worcestershire sauce and paprika until smooth, about 30 seconds. Add the hot sauce and blend until combined.

Place the lettuce, onion, tomatoes, bell pepper, cucumber and chickpeas in a large salad bowl. Toss with the dressing and top with the blue cheese.

Roasted Salmon with Zucchini and Nutty Couscous

2010-07-05T05:30:00.000-07:00

INGREDIENTS:
5 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 cup couscous
Four 3/4-inch-thick skin-on salmon fillets (about 6 ounces each)
1/4 cup chopped fresh parsley
1 1/2 pounds zucchini, thinly sliced crosswise
1/4 cup grated parmesan cheese
1/4 cup toasted slivered almonds
4 lemon wedges

DIRECTIONS:
Preheat the oven to 450°. In a small saucepan, bring 1 1/2 cups water, 1 tablespoon olive oil and 1/4 teaspoon salt to a boil. Stir in the couscous; cover, remove from the heat and let stand for 5 minutes.

Meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon parsley and season with salt and pepper. Roast for 8 minutes for medium-rare.

In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the zucchini in an even layer across the pan; season with pepper. Cook, turning occasionally, until browned, about 6 minutes. Lower the heat to medium and sprinkle in half of the parmesan, then flip the zucchini and sprinkle with the remaining parmesan.

Fluff the couscous with a fork, then stir in the almonds and the remaining 3 tablespoons parsley. Serve with the salmon, zucchini and lemon wedges.

Tex Mex Lovers Mini Meatloaves

2010-07-05T05:26:00.000-07:00

INGREDIENTS:
1 tablespoon extra-virgin olive oil
Salt and pepper
1 bunch scallions, white and green parts thinly sliced separately
1 cup brown rice
2 handfuls tortilla chips, crushed into crumbs (1/2 cup)
6 tablespoons store-bought medium-hot salsa, plus more for serving
1 large egg
1 pound extra-lean ground beef or dark-meat ground turkey
One 15-ounce can small red beans, rinsed

DIRECTIONS:
Preheat the oven to 400°. In a small saucepan, heat the olive oil over medium heat. Add the scallion whites and 1/2 teaspoon salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 3/4 cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes.

Meanwhile, line a baking sheet with parchment paper. In a medium bowl, beat together the tortilla chip crumbs, salsa, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix in the ground beef. Place a 3- to 4-inch heart-shaped cookie cutter on the prepared baking sheet. Press one-quarter of the meat mixture evenly into the cookie cutter; remove the cutter. Repeat with the remaining meat mixture. Bake until firm to the touch, about 15 minutes.

Stir the beans and scallion greens into the rice and season with salt. Serve with the mini meatloaves and extra salsa on the side.

Spaghetti with Spicy Turkey Meat Sauce

2010-07-05T05:23:00.000-07:00

INGREDIENTS:
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
One 28-ounce can diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
2 tablespoons grated Parmesan cheese, plus more for serving .

DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.

Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.

Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.

Buffalo Chicken Wing Soup

2010-07-05T05:21:00.000-07:00

Ingredients

6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions

Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.

Sausage-Pepper Kabobs

2010-07-05T05:19:00.000-07:00

Ingredients
1/4 cup(s) olive oil
2 clove(s) garlic, crushed with press
1/2 teaspoon(s) dried oregano
Salt and pepper
2 large (8 to 10 ounces each) onions
2 medium (4 to 6 ounces each) purple or green peppers
3 medium (4 to 6 ounces each) red peppers
2 pound(s) fully cooked kielbasa (smoked Polish sausage)
Equipment:
12 (12-inch) metal or bamboo skewers

Directions

If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for covered direct grilling on medium.
In small bowl, combine oil, garlic, oregano, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Let stand while you cut onions, peppers, and sausages into 1-in. chunks.
Thread peppers, 2 at a time and alternating with onion and sausage, onto skewers. Brush skewers with oil mixture.
Place on hot grill grate; cover and cook 10 to 12 minutes or until browned, turning occasionally. Place on platter to serve.

Curried Chicken and Chickpea Stew

2010-07-02T07:27:00.000-07:00

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 tablespoon olive oil
1 tablespoon curry powder
1/2 teaspoon salt
2 onions, thinly sliced
4 cloves garlic, finely chopped
1 28-oz. can diced tomatoes with juice
2 15-oz. cans chickpeas, rinsed and drained

Preparation
1. Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat.

2. Sprinkle onions and garlic on top of chicken. Pour tomatoes on top. Cover and cook on low for 6 to 8 hours.

3. During last hour of cooking, stir in chickpeas. Serve hot.

Broccoli and Feta Frittata

2010-07-02T07:25:00.000-07:00

Ingredients
1 tablespoon unsalted butter
1/2 onion, finely diced
2 cups chopped broccoli florets
Salt and pepper
7 large eggs
3 ounces feta, crumbled

Preparation
1. In an 8-inch ovenproof nonstick skillet or well-seasoned cast-iron pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add broccoli, sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 6 minutes longer.

2. Preheat broiler to high and set an oven rack 4 inches from heat source. In a medium bowl whisk together eggs; season with additional salt and pepper. Pour eggs over onion-broccoli mixture, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom and beginning to set on top, about 5 minutes. Transfer pan to oven and broil until eggs are set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.

Apple Cranberry Sauce

2010-07-02T07:23:00.000-07:00

Ingredients
1 pound cranberries, fresh or frozen
1 cup apple cider
1/3 cup granulated sugar
1/4 cup brown sugar

Directions
In a saucepan, combine the cranberries, cider, and sugars.
Simmer until the cranberries begin to burst and the sauce thickens, 12 to 15 minutes.

Pasta with Brie, Mushrooms and Arugula

2010-07-02T07:13:00.000-07:00

Ingredients
12 ounces penne (3/4 box)
1 tablespoon olive oil
1 pound button mushrooms, quartered
1 small red onion, sliced
1/2 cup dry white wine
kosher salt and black pepper
8 ounces Brie, cut into 1-inch pieces
4 cups baby arugula

Directions
Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

Romanesco Broccoli and Rigatoni

2010-07-02T07:10:00.000-07:00

INGREDIENTS:
Salt and black pepper
1 pound rigatoni pasta
3 tablespoons butter
1 large onion, chopped
2 large cloves garlic, finely chopped
1/2 cup dry white wine 1 cup chicken or vegetable stock
1 head romanesco broccoli or broccolini, cut into florets
1 teaspoon grated lemon peel
2 sprigs rosemary, finely chopped
1/2 teaspoon crushed red pepper
2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
1/2 cup chopped walnuts, toasted

DIRECTIONS:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.

While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.

In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.

Chicken Broccoli Couscous

2010-07-02T07:06:00.000-07:00

INGREDIENTS:
1/4 cup extra-virgin olive oil
1 pound skinless, boneless chicken breasts
Salt and pepper
3 cups chicken broth
One 10-ounce box couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/2 cup raisins
1/4 cup chopped flat-leaf parsley
1/3 cup sliced almonds, toasted

DIRECTIONS:
In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserve the skillet.

Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.

In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.

Baked Swiss Chicken

2010-07-02T07:04:00.000-07:00

Ingredients

6 boneless skinless chicken breast halves (1-1/2 pounds)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons

Directions

Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.

Frozen Mocha Cheesecake

2009-11-12T18:51:00.000-08:00

Ingredients:

1 prepared chocolate crumb crust
1 8 oz. package cream cheese, softened
1 14 oz can sweetened condensed milk
2/3 cup chocolate syrup
1-2 tablespoons instant coffee
1 tsp. hot water
1 cup whipped cream

Preparation:
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and syrup until smooth. Dissolve coffee in 1 tsp. water; add to cheese mixture. Mix well. Fold in whipped cream. Pour into prepared crust; cover. Freeze overnight.

Deluxe Homebaked Macaroni and Cheese

2009-11-12T18:43:00.000-08:00

Ingredients:

2 1/4 cups hot water
1 pkg. Kraft Deluxe Macaroni and Cheese
1/4 tsp. ground red pepper or black pepper
1 1/2 cups shredded cheddar cheese, divided
1 cup sour cream
1/4 cup crushed
1 tbsp. butter or margarine, melted

Preparation:

Whisk hot water, cheese sauce from pouch, and pepper in casserole dish. Stir in the dry macaroni and 1 cup of the Cheddar cheese, cover with lid.

Bake at 375 for 30 minutes. Uncover; stir in sour crea.

Sprinkle with remaining 1/2 cup cheddar cheese and combined crackers and butter. Bake, uncovered, an additional 10 minutes. Let stand 5 minutes before serving.

Cheesy Scalloped Potatoes

2009-11-12T18:40:00.000-08:00

Ingredients

* 5 large potatoes, thinly sliced
* 3 tablespoons all-purpose flour
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1 1/4 cups shredded reduced-fat Cheddar cheese, divided
* 3 ounces reduced-fat Swiss cheese slices, finely chopped, divided
* 2 medium onions, finely chopped
* 1 1/2 cups 2% milk
* 2 tablespoons minced fresh parsley

Directions

1. Place a third of the potatoes in a shallow 3-qt. baking dish coated with nonstick cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
2. Cover and bake at 350 degrees for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.

Garlic Mashed Red Potatoes

2009-11-12T18:36:00.001-08:00

Ingredients:

2 1/2 pound red potatoes (about 8 medium), quartered
3 garlic cloves, peeled
2 tbsps butter or stick margarine
1/2 cup fat free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, salt, milk and salt; mash. Stir in Parmesan.

2009-11-12T18:33:00.000-08:00

Ingredients:

* Salt
* 1 pound whole wheat rigatoni
* 3 tablespoons extra virgin olive oil (EVOO)
* 1/3 pound thick-cut bacon, chopped
* 3 fresh or dried bay leaves
* 1 large onion, quartered and sliced
* Freshly ground pepper
* 1/2 cup chicken broth or dry white wine
* One can crushed tomatoes (28 ounces), such as San Marzano
* Flat leaf parsley, finely chopped (a generous handful)
* Freshly grated Pecorino Romano cheese, to pass around the table

Preparation

Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.

While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.

Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.

Goat Cheese Spinach Pizza

2009-11-12T18:27:00.000-08:00

Ingredients:
14 ounce can Pillsbury Pizza Crust
1/2 cup freshl grated Parmesan cheese
6 ounce bag baby spinach
3 plum tomatoes, chopped
4 ounces goat cheese, crumbled

Preheat the oven to 400 degrees. Spread the dough on a baking sheet and sprinkle with olive oil and the Parmesan. Bake for 8 minutes. Toss the spinach with olive oil. Top the crust with the spinach, tomatoes, and goat cheese. Drizzle the pizza with more olive oil and bake for 15 minutes more.

Chili Chicken and Vegetable Soup

2009-11-04T02:56:00.000-08:00

Ingredients:

* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* 1 tablespoon chili powder
* 1 baking potato, peeled and chopped
* One 32-ounce container (4 cups) chicken broth
* One 16-ounce bag frozen corn kernels
* 2 cups shredded rotisserie chicken meat (from 1/2 rotisserie chicken)
* One 10-ounce bag frozen green beans
* Sour cream, for serving

Extra! Extra!
Stretch leftovers by adding cooked rice or your favorite canned beans.
Directions:

1.

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes. Stir in the chili powder and cook for 2 minutes. Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2.

Stir in the corn, chicken and green beans and cook until heated through. Season with salt and pepper. Serve with the sour cream.

Penne with Pumpkin Cream Sauce

2009-11-04T02:54:00.000-08:00

Ingredients:

* 1 pound penne pasta
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* One 15-ounce can pure pumpkin puree
* 1 cup heavy cream
* 1/2 cup grated parmesan cheese, plus more for topping
* 1/4 cup chopped flat-leaf parsley

Directions:

1.

In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2.

In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3.

Top the pasta with the parsley and more parmesan.

Tuna and Tomato Pasta

2009-11-04T02:52:00.000-08:00

Ingredients:

* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 cup chopped flat-leaf parsley
* One 28-ounce can crushed tomatoes
* Salt and pepper
* 4 tablespoons butter
* One 6-ounce can white tuna in olive oil, drained
* One 1-pound box medium pasta shells

Directions:

1.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
2.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in threequarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.

Creamy Pasta and Chickpeas

2009-10-21T19:11:00.000-07:00

Ingredients

* 1 pound asparagus, cut into 1-inch pieces
* 1 red pepper, chopped
* 1/2 teaspoon each salt and black pepper
* 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
* 1 can (15.5 ounces) chickpeas, drained and rinsed
* 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
* Pinch nutmeg

Directions

1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

Pinto Beans with Kielbasa

2009-10-21T19:07:00.000-07:00

Ingredients:

1 large onion, chopped
1 medium green pepper, chopped
1 tbsp. olive oil
1 1/2 pounds kielbasa, cut into 1 inch pieces
1 can Northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can diced tomatoes
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Saute the onion and green pepper in oil until tender. Add the remaining ingredients, bring to a boil. Reduce heat; cover and simmer until heated through.

Spinach Salad with Shrimp and Feta

2009-10-21T19:04:00.000-07:00

Ingredients:

* 1/4 cup plus 3 tablespoons extra-virgin olive oil
* 1 pound shrimp, peeled and deveined
* 1 shallot, finely chopped
* 2 tablespoons red wine vinegar
* 1 tablespoon spicy mustard
* 1 tablespoon honey
* Salt and pepper
* 8 ounces spinach
* 1/2 cup feta cheese

For a change
Chill the shrimp and serve the salad cold.
Directions:

1.

In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2.

In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3.

Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.

End of Summer Chili Pot

2009-07-29T19:21:00.000-07:00

* 4 Servings

Ingredients:

* 2 tablespoons extra-virgin olive oil (EVOO)
* 1 pound ground beef, pork or turkey
* 1 red onion, chopped
* 3 cloves garlic, chopped
* 1 zucchini, chopped
* 1 red bell pepper, chopped
* 2 chiles, seeded and chopped
* Salt and pepper
* 3 ears corn, kernels scraped off
* 2 tablespoons chili powder
* 1 tablespoon sweet smoked paprika
* One 12-ounce bottle beer
* One 28-ounce can diced fire-roasted tomatoes
* 2 tablespoons fresh thyme, chopped
* Grated peel and juice of 1 lime
* 4 scallions, thinly sliced
* 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese

Directions:

1.

In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.
2.

Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.

Crunchy Parmesan Chicken

2009-07-29T19:20:00.000-07:00

* 4 Servings
*
* Prep 10 min
*
* Cook 20 min

Ingredients:

* 1 cup cornflakes, lightly crushed
* 3/4 cup grated parmesan cheese
* Salt and pepper
* 3 large eggs, beaten
* Four 6-ounce skinless, boneless chicken breast halves
* 5 tablespoons extra-virgin olive oil
* 1 lemon, cut into wedges

Side dish
Serve with sauteéd bok choy tossed with tomatoes.
Directions:

1.

Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
2.

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.

Cheeseburger Meatloaf and Mashed Potatoes

2009-07-29T19:14:00.000-07:00

Ingredients:

* 2 tablespoons extra-virgin olive oil, plus more for greasing
* 1 red onion, finely chopped
* 2/3 cup ketchup
* 2/3 cup bread crumbs
* 2 large eggs
* 1/2 cup bread-and-butter pickle chips, chopped
* 1-1/2 pounds ground beef
* 8 ounces cheddar cheese, cut into 1/3-inch cubes
* 2 pounds new red potatoes
* 3/4 cup heavy cream

Frozen assets
Freeze leftovers for up to a month, then reheat in a 350° oven.
Directions:

1.

Preheat the oven to 400°. Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.
2.

In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf. Bake until an instant-read thermometer inserted into the center registers 160°, about 35 minutes.
3.

Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain, return to the pot and mash with the cream.
4.

Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.