Edamame Salad

Ingredients

1 pound shelled edamame
1 T sesame seed oil
1 T rice wine vinegar
2 T soy sauce
1 t chili sauce
1/4 c sliced almonds, toasted
2 green onions, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped

Directions

Cook edamame according to package directions. Drain and let cool. Mix everything else in a bowl. Toss edamame in dressing to coat.

From Closet Cooking
Submitted by Shelli

Chile Rellanos Bake

Ingredients

1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
4 cups grated cheese
1/2 cup very thinly sliced green onions
5 eggs
1/2 cup fat-free or low-fat milk
1/2 tsp. ground cumin
1/2 tsp. chile powder

Directions

Put green chiles in a colander placed in the sink and let drain for about 15 minutes. While chiles drain, preheat oven to 375F.

Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9" X 13" dish, but anything close to that size will work.) Use your thumb to split open each chile, scrape out any lingering seeds, and make a flat layer of chiles covering the bottom of the dish. (I alternated every other chile facing the opposite way because they're slightly v-shaped.)

Top chiles with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chiles, followed by the rest of the cheese.

Put eggs into a bowl and beat well, then add milk, ground cumin, and chile powder, and stir until well combined. Pour egg-milk mixture over chiles and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.)

Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.) Serves 6.

From Kalyn's Kitchen
Submitted by Shelli

10-Minute Salsa Chicken

Ingredients

1 tbsp olive oil
1 lb boneless, skinless chicken
6 tbsp salsa, divided
6 tbsp extra sharp cheddar, divided

Directions

Heat the olive oil in a large skillet. Wash the chicken and slice into two thin cutlets. Salt and pepper liberally.

Add the chicken to the pan and cook for about three minutes on each side until cooked through. Place 1 tbsp of salsa on each piece and spread it along the length of the chicken. Cover and cook for one minute.

Remove the cover and sprinkle each chicken piece with 1 tbsp cheddar cheese. Cook and cook for one additional minute. Serves 4.

From Sarah's Cucina Bella

Submitted by Shelli

Moving Day Crock Pot Sauerkraut Butt

Ingredients

1 (3-4 lb) pork butt
1 28 oz can sauerkraut
1 16 oz bottle barbecue sauce

Directions

Place butt in crock pot and pour kraut with juice over butt. Cook on low 8 hours or high 4 hours. Pour off excess liquid and stir in BBQ sauce. Serve on buns.

From RecipeZaar
Submitted by Shelli

Cabbage Casserole

Ingredients

1 lb lean ground beef
1 med red onion
1 small head cabbage, chopped
1 can tomato soup, undiluted

Directions

Brown ground beef and onion together. Place cabbage in large casserole. Spread beef and onions over the cabbage. Spread tomato soup over the beef. Cover and bake one hour at 350 degrees.

Note: 1/2 cup quick cooking rice can be added to the beef mixture but if you do this dilute the soup with 1 can of water.

Chickpea, Pesto, and Red Onion Salad

Ingredients

2 cups canned chickpeas, drained
3 T pesto
1 T olive oil
1-2 T lemon juice
3/4 c chopped red onion

Directions

In a bowl, whisk pesto, olive oil, and lemon juice together. Add chick peas and red onions and toss together. Best served at room temperature.

From RecipeZaar
Submitted by Shelli

Smoked Sausage Skillet

Ingredients

1 lb smoked sausage
2 cans green beans
8-10 red baby potatoes
1 yellow onion
salt and pepper

Directions

Place potatoes and sausage in bottom of deep dutch oven. Slice onion on top add green beans with the liquid. Add generous amount of fresh cracked pepper. Pour 1 can of water on top. Salt to preference. Bring to boil and lower heat to simmer. Cook till potatoes are done.

From RecipeZaar
Submitted by Shelli

Super Easy Eggplant Parmesan

Ingredients

1 large eggplant
1 jar pasta sauce
2 cups shredded mozzarella cheese

Directions

Preheat oven to 350°F. Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and bake 45 minutes. Take the foil off for the last 5 minutes of baking.

From RecipeZaar
Submitted by Shelli

So Easy Crock Pot Chicken Parmesan

Ingredients

2-4 boneless skinless chicken breasts
1 25 oz jar spaghetti sauce
2-6 slices mozzarella
cooked spaghetti noodles
Shredded Parmesan cheese, to taste

Directions

Arrange chicken breasts in slow cooker. Pour sauce on top. Cover and cook for 6 to 8 hours on low. Add mozzarella cheese slices and let melt over the breasts. Serve with spaghetti. Sprinkle with the Parmesan cheese.

From RecipeZaar
Submitted by Shelli

Grilled Pesto Chicken Packets

Ingredients

4 boneless skinless chicken breasts
8 medium tomatoes, Roma, sliced
4 small zucchini, sliced
1/2 cup basil pesto

Directions

Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.

From RecipeZaar
Submitted by Shelli

Cheesy Chicken and Asparagus

Ingredients

3-4 boneless skinless chicken breasts
1 bunch asparagus
1/2 pound thinly sliced prosciutto
1 cup shredded monterey jack cheese

Directions

Pound each chicken breast to about 1/2" thick. On each breast, place 2 slices prosciutto, 3-4 asparagus spears and 1/4c shredded cheese. Wrap into a bundle and secure with toothpicks. Place in baking dish and cover with foil. Bake in 350 degree oven for one hour.

From RecipeZaar
Submitted by Shelli

Sunshine Chicken Drumsticks

Ingredients

1/2 cup steak sauce
1/4 cup ketchup
1/4 cup apricot preserves
12 chicken drumsticks

Directions

Blend steak sauce, ketchup, and preserves in a small bowl with a wire whisk until smooth. Marinate the chicken for an hour and brush the chicken with the sauce when placed on the grill. Grill chicken over medium heat for 20 minutes or until no longer pink, turning and brushing with remaining sauce.

From RecipeZaar
Submitted by Shelli

Easy Chicken Bake

Ingredients

1 6 oz package stuffing mix
1 1/2 pounds boneless skinless chicken breasts
1 10 oz can reduced fat cream of chicken soup
1/3 cup reduced fat sour cream
1 16 oz package frozen mixed vegetables, thawed and drained

Directions

Preheat oven to 400 degrees. Prepare stuffing mix as directed on package. Mix chicken, soup, sour cream and vegetables in a 13 x 9-inch baking dish; top with stuffing. Bake 30 minutes or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on high 2 to 3 minutes.

From RecipeZaar
Submitted by Shelli

Baked Eggplant

Ingredients

2 eggplants, cut into 1" rounds
3 cups marinara sauce
24 large fresh basil leaves
1 1/4 cups fat-free mozzarella cheese

Directions

Preheat the broiler, place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray. Broil until well browned, about 4 minutes. Turn over, repeat other side. Remove from oven. Reduce heat to 375 degrees. Spread 1 cup of the sauce in an 11x14 baking dish. Add eggplant rounds overlapping slightly. Top with remaining sauce, basil leaves, then cheese. Bake until cheese begins to brown, about 20 minute Let stand 10 minutes before cutting.

Note: Freezes well

From RecipeZaar
Submitted by Shelli

Quick and Easy Chicken Cacciatore

Ingredients

4 boneless skinless chicken breasts
1 16 oz package frozen onion and three pepper blend, thawed
1 14 oz jar spaghetti sauce
1 cup shredded low fat mozzarella cheese

Directions

Cook chicken in a large nonstick skillet on medium-high heat 2 minutes on each side. Add vegetables; cover. Cook 5 minutes. Stir in spaghetti sauce. Simmer 5 minutes on medium heat or until chicken is cooked through (165 degrees). Top with cheese.

From RecipeZaar
Submitted by Shelli

Italian Chicken

Ingredients

2 boneless chicken breasts
1 cup Italian dressing
2 cups bread crumbs

Directions

Soak the chicken breasts in the Italian dressing for about 30 minutes, then roll in bread crumbs. Place in baking dish and cook in oven for about 1 hour.

From RecipeZaar
Submitted by Shelli

Salsa Chicken

Ingredients

4 boneless skinless chicken breasts
1 cup salsa
1 (1 1/4 oz) taco seasoning mix
1 10 oz can reduced fat cream of mushroom soup
1/2 cup reduced fat sour cream

Directions

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. Serve with rice.

NOTES: You may use half the packet of taco seasoning (I have started doing this to reduce sodium content myself). Some slow cookers cook faster than others. Mine is a true slow cooker (have had it over 10 years.) The newer ones cook a bit faster and you may have to adjust your cooking time based on that! Number of Servings: 6.

From RecipeZaar
Submitted by Shelli

Recession Noodles

Ingredients

1 lb ground beef
1 lb frozen mixed vegetables
3 3 oz packages ramen style noodles, saving 2 seasoning packets
1 tsp garlic powder
1 tsp onion powder

Directions

Over medium heat, cook ground beef in a large pan with garlic and onion powder. While the beef is cooking, boil Ramen noodles according to directions and drain. Once the beef is browned, add frozen vegetables, noodles and seasoning packs and mix well. Cover and turn heat to medium-low until vegetables are hot. ( We do NOT drain the beef fat, as it adds more flavor to the dish, but to keep it healthier, feel free to drain it). Serve and enjoy!

From RecipeZaar
Submitted by Shelli

Lazy Ravioli Lasagna

Ingredients

28 oz spaghetti sauce
1 lb ground beef
8 oz mozzarella cheese
25 oz frozen cheese ravioli

Directions

Preheat oven to 450 degrees. Brown and strain beef. Cover the bottom of a 9 x 13 pan with sauce. Layer 1/2 of the frozen ravioli, 1/2 of the beef and 1/3 of the cheese in the pan. Pour another layer of spaghetti sauce and repeat layers. Save some cheese for the top, if you wish. Bake uncovered for 45 minute or until heated all the way through.

From RecipeZaar
Submitted by Shelli

Basic Beef Casserole

Ingredients

1 lb lean ground beef
1 small chopped onion
2 T chopped green peppers
1 14 oz can tomatoes
1 1/2 cups noodles, cooked

Directions

Brown the ground beef and chop up. Add in the other ingredients and simmer for 7 or 8 minutes.

Note: You can get creative and throw in any other ingredients you'd like to experiment with.

From RecipeZaar
Submitted by Shelli

Tamale Soup

Ingredients

1 quart pinto beans
1 15 oz can corn
1 15 oz can tomatoes
1 15 oz can tamales

Directions

Mix beans, undrained corn, & tomatoes. Unwrap & slice tamales & add to mixture. Simmer on stove for 20 minutes.

From RecipeZaar
Submitted by Shelli

Easy Chicken Pot Pie

Ingredients

1 can condensed cream of chicken soup
2 cups peas and carrots, thawed
2 cups cooked chicken, cubed
frozen pie crust (2 layer)

Directions

Thaw Pie Crust according to directions. Put one crust into a pie plate. Mix all other ingredients together and pour into bottom crust. Top with 2nd pie crust and make slits on top. Bake 400 degrees 30-40 minutes or until crust is golden brown (cover edges if start to turn dark in the last 10 minutes). Let stand 5-10 minutes before serving.

From RecipeZaar
Submitted by Shelli

Priest Chicken

Ingredients

4 boneless skinless chicken breasts
1 1/2 oz Italian salad dressing mix
8 oz cream cheese
8 oz cream of chicken soup.

Directions

Mix all ingredients, cook in crock pot on low for 6-8 hours.

From RecipeZaar
Submitted by Shelli

Egg in a Tomato

Ingredients

1 tomato
1/2 tsp butter
1 egg
1 tsp cheddar cheese

Directions

Cut off a thick slice at the stem end of a medium-size tomato; set aside. Scoop out seeds and center pulp. Place tomato in a small bowl. Add butter inside the tomato. Break an egg inside the tomato. Pierce yolk with a toothpick or fork (very important). Sprinkle cheese over the egg. Place top slice over tomato. Microwave on medium-high (70%) for 1 minute 45 seconds, or until egg is almost cooked. Let stand 1 minute.

From RecipeZaar
Submitted by Shelli

Spinach and Red Grape Salad

Ingredients

1 cup raw baby spinach leaves
1 Gala apple
12 red seedless grapes
2 T feta cheese
2 T strawberry balsamic or raspberry balsamic dressing

Directions

1. Slice apples into small wedges. Layer in bottom of bowl around the edge to form a scooped out center look. Place washed spinach leaves in center of apple wedges. Add a handful of washed red grapes. Sprinkle with crumbled feta cheese to desired amount. Top with Strawberry Balsamic Dressing.

From RecipeZaar
Submitted by Shelli

Super Simple Chicken and Rice

Ingredients

4-6 boneless skinless chicken breast halves
Seasoning salt
Black pepper
1 cup rice
1 (1 oz) package onion soup mix

Directions

Preheat oven to 350 degrees F. Place rice in sprayed 9x13 baking dish. Sprinkle chicken with seasoning salt and pepper; place chicken on top of rice. Mix 1 1/2 cups water with onion soup mix and pour over chicken. Cover and bake for 1 hour 30 minutes.

From RecipeZaar
Submitted by Shelli

Easy Baked Ziti

Ingredients

1 lb dried ziti pasta
4 cups spaghetti sauce
16 oz shredded mozzarella cheese
16 oz shredded Parmesan cheese

Directions

Preheat the oven to 400°F. Cook pasta according to package directions; drain and transfer into an oiled 9x13 baking dish. Add spaghetti sauce and mozzarella, then stir/toss until well combined. Cover with Parmesan cheese, and bake until lightly browned and hot, about 30 minutes. Serve immediately.

From RecipeZaar
Submitted by Shelli

Sauteed Escarole, Corn, and White Bean Salad

Ingredients

• 2 heads escarole, quartered lengthwise and rinsed
• Cooking spray
• 2 ounces pancetta, chopped
• 1 medium zucchini, quartered and cut into julienne strips
• 1 garlic clove, minced
• 1 cup fresh corn kernels
• 1/2 cup chopped fresh flat-leaf parsley
• 1 (15-ounce) can navy beans, rinsed and drained
• 2 tablespoons red wine vinegar
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon black pepper

Directions

Heat a large nonstick skillet over medium-high heat. Add escarole to pan; cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.

Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray. Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute. Combine escarole, corn mixture, parsley, and beans in a large bowl. Add vinegar and remaining ingredients; toss well to coat. Serve immediately. Serves 4.

From Cooking Light

Submitted by Shelli

Chicken Cobb Salad

Ingredients

• Cooking spray
• 1 1/2 pounds skinless, boneless chicken breast cutlets
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/3 cup diced peeled avocado
• 2 tablespoons sliced green onions
• 1/3 cup fat-free Italian dressing
• 2 tablespoons crumbled blue cheese
• 1 bacon slice, cooked and crumbled

Directions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.

Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon. Serves 4.

From Cooking Light

Submitted by Shelli

Arugula, Grape, and Sunflower Seed Salad

Ingredients

• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon maple syrup
• 1/2 teaspoon stone-ground mustard
• 2 teaspoons grapeseed oil
• 7 cups loosely packed baby arugula
• 2 cups red grapes, halved
• 2 tablespoons toasted sunflower seed kernels
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.

2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat. Serves 6.

From Cooking Light

Submitted by Shelli

Spinach Salad with Maple Dijon Vinaigrette

Ingredients

• 1/4 cup maple syrup
• 3 tablespoons minced shallots (about 1 medium)
• 2 tablespoons red wine vinegar
• 1 tablespoon canola oil
• 1 tablespoon country-style Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 cup sliced mushrooms
• 1/2 cup vertically sliced red onion
• 1/2 cup chopped Braeburn apple
• 4 bacon slices, cooked and crumbled
• 1 (10-ounce) package fresh spinach

Directions

1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat. Serves 8.

From Cooking Light
Submitted by Shelli

Chicken Orzo Salad with Goat Cheese

Ingredients

• 1 1/4 cups uncooked orzo (rice-shaped pasta)
• 3 cups chopped grilled chicken breast strips (such as Tyson)
• 1 1/2 cups trimmed arugula
• 1 cup grape tomatoes, halved
• 1/2 cup chopped red bell pepper
• 1/4 cup prechopped red onion
• 2 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 6 tablespoons (1 1/2 ounces) crumbled goat cheese

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese. Serves 6.

From Cooking Light

Submitted by Shelli

Summer Corn and White Bean Soup

Ingredients

• 1 tablespoon canola oil
• 1 cup sliced green onions
• 3/4 cup chopped cooked ham (about 4 ounces)
• 3 cups fresh corn kernels (about 5 ears)
• 1/2 teaspoon salt
• 2 (15-ounce) cans navy beans, rinsed and drained
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, undrained

Directions

Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Serves 6.

From Cooking Light
Submitted by Shelli

Grilled Halibut and Fresh Mango Salsa

Ingredients

• 2 cups plum tomatoes, seeded and diced
• 1 1/2 cups diced peeled ripe mango
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• 4 (6-ounce) halibut fillets
• 1 tablespoon olive oil

Directions

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa. Serves 4.

From Cooking Light

Submitted by Shelli

Summer Squash Soup with Pasta and Parmesan

Ingredients

• 6 cups fat-free, less-sodium chicken broth
• 3 cups water
• 2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
• 2 cups finely chopped yellow squash
• 2 cups finely chopped zucchini
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/4 cup thinly sliced fresh basil

Directions

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil. Serves 4.

From Cooking Light
Submitted by Shelli

Strawberry Salad with Poppy Seed Dressing

Ingredients

• 3 tablespoons sugar
• 3 tablespoons light mayonnaise
• 2 tablespoons fat-free milk
• 1 tablespoon poppy seeds
• 1 tablespoon white wine vinegar
• 1 (10-ounce) bag romaine lettuce
• 1 cup sliced strawberries
• 2 tablespoons slivered almonds, toasted

Directions

Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries and almonds, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving. Serves 6.

From Cooking Light

Submitted by Shelli

Corn and Summer Vegetable Saute

Ingredients

• 1 tablespoon canola oil
• 1/2 cup chopped green onions (about 4)
• 1 garlic clove, minced
• 1 cup sliced fresh okra (about 4 ounces)
• 1 cup chopped red bell pepper (about 1)
• 1 finely chopped seeded jalapeño pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/3 cup minced fresh cilantro
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute. Add okra; sauté 3 minutes. Reduce heat to medium. Add bell pepper and jalapeño; cook 5 minutes. Add corn; cook 5 minutes. Stir in beans; cook 2 minutes. Stir in cilantro; sprinkle with salt and black pepper. Serves 6.

From Cooking Light
Submitted by Shelli

Crab, Corn, and Tomato Salad with Lemon Basil Dressing

Ingredients

• 1 tablespoon grated lemon rind
• 5 tablespoons fresh lemon juice, divided
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 pound lump crabmeat, shell pieces removed
• 8 (1/4-inch-thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Directions

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Serves 4

From Cooking Light

Submitted by Shelli

Cobb Salad with Green Goddess Dressing

Ingredients

• Dressing:
• 1/2 cup plain fat-free yogurt
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons chopped green onions
• 1 tablespoon chopped fresh chives
• 3 tablespoons white wine vinegar
• 2 teaspoons anchovy paste
• 1 teaspoon chopped fresh tarragon
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 garlic clove, minced
• 
  Salad:
• 8 cups torn romaine lettuce
• 1 cup trimmed watercress
• 1 1/2 cups chopped cooked chicken breast
• 2 tomatoes, each cut into 8 wedges (about 1 pound)
• 2 hard-cooked large eggs, each cut into 4 wedges
• 1/2 cup diced peeled avocado
• 1/4 cup (1 1/2 ounces) crumbled blue cheese

Directions

To prepare dressing, place first 11 ingredients in a blender or food processor; process until smooth. Chill.

To prepare salad, combine lettuce and watercress in a large bowl. Place 2 cups lettuce mixture on each of 4 plates. Arrange 6 tablespoons chicken, 4 tomato wedges, 2 egg wedges, 2 tablespoons avocado, and 1 tablespoon cheese over each serving. Serve each salad with 1/4 cup dressing. Serves 4.

From Cooking Light

Submitted by Shelli

Soba Noodle Salad with Citrus Vinaigrette

Ingredients

• 1 (8-ounce) package soba noodles
• 1 1/4 cups frozen shelled edamame (green soybeans)
• 3/4 cup matchstick-cut carrots
• 1/3 cup sliced green onions
• 2 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons chopped serrano chile
• 1 pound peeled and deveined medium shrimp
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon olive oil

Directions

Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.

Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.

Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well. Serves 4.

From Cooking Light
Submitted by Shelli

Stir-Fried Chicken Salad

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons rice wine vinegar
• 1 tablespoon Thai fish sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon bottled chopped garlic
• 2 teaspoons sugar
• 1 pound skinless, boneless chicken breast tenders
• 1 tablespoon peanut oil
• 4 cups mixed salad greens
• 1/4 cup chopped fresh basil
• 1/2 cup thinly sliced red onion
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts
• Lime wedges (optional)

Directions

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired. Serves 4.

From Cooking Light

Submitted by Shelli

Bistro Dinner Salad

Ingredients

• 3 tablespoons finely chopped walnuts
• 4 large eggs
• Cooking spray
• 2 bacon slices (uncooked)
• 8 cups gourmet salad greens
• 1/4 cup (1 ounce) crumbled blue cheese
• 1 Bartlett pear, cored and thinly sliced
• 1 tablespoon white wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon Dijon mustard
• 4 (1-inch-thick) slices French bread baguette, toasted

Directions

Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.

Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.

Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.

Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice. Serves 4.

From Cooking Light

Submitted by Shelli

Lemon Couscous with Toasted Pine Nuts

Ingredients

1 cup water
2/3 cup uncooked whole-wheat couscous
1 tsp grated lemon rind
1/4 cup pine nuts, toasted
2 tsp olive oil
1/4 tsp salt

Directions

Bring 1 cup water to boil in small saucepan. Stir in couscous and lemon. Remove from heat; cover and let stand 5 minutes. Add pine nuts, olive oil, and salt; fluff with fork. Serves 4.

From Cooking Light
Submitted by Shelli Howells

Grilled Halibut with Lemon-Basil Pesto

Ingredients

4 6 oz halibut or other firm white fish fillets
Cooking spray
1/4 tsp salt, divided
1/8 tsp black pepper
2/3 cup firmly packed basil leaves
1/4 cup grated fresh Parmesan cheese
2 T olive oil
1 T grated lemon rind
1 T fresh lemon juice
2 garlic cloves, peeled

Directions

Prepare grill. Place fillets on grill rack coated with cooking spray. Sprinkle 1/8 tsp salt and pepper over fish. Cover and grill 4 minutes each side or until fish flakes easily when tested with a fork. Combine remaining 1/8 tsp salt, basil, and remaining ingredients in a blender or food processor; process until finely minced. Serve pesto with fish. Serves 4.

From Cooking Light
Submitted by Shelli

Penne with Spinach, Peppers and Beans

Ingredients

1 3/4 cups multigrain penne pasta
1 T olive oil
2 cups halved grape tomatoes
2 garlic cloves, minced
3 cups fresh baby spinach
1 cup chopped bottled roasted red bell peppers
1/2 15-oz can navy beans, rinsed and drained
1/4 cup torn basil leaves
2 tsp balsamic vinegar
1/2 tsp salt
1/4 cup grated fresh Parmesan cheese

Directions

Cook pasta according to directions.

Heat oil in large nonstick skillet over medium-high heat. Add tomatoes to pan; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic, cook 1 minutes, stirring constantly. Add spinach, peppers, and beans; cook 3 minutes or until spinach is slightly wilted. Stir in pasta, basil, vinegar and salt; cook 2 minutes or until thoroughly heated. Sprinkle with cheese. Serves 4.

From Cooking Light
Submitted by Shelli

Taco Beans and Rice

Ingredients

1 T olive oil
1 1/2 cups prechopped tricolor bell pepper
1 cup prechopped onion
1 16-pz can dark red kidney beans, drained and rinsed
1 1.25 oz pkg taco seasoning mix, divided
1 8.8 oz pouch microwavable brown rice
1/2 cups reduced fat shredded sharp cheddar cheese.

Directions

Heat oil in large nonstick skillet over medium high heat. Add bell pepper and onion; cook 7 minutes or until lightly browned, stirring frequently. Add beans and cook 1 minute or until thoroughly heated. Remove from heat; stir in half package of seasoning mix.

Place rice in medium bowl; heat according to package directions. Stir remaining half of seasoning mix into rice. Spoon mixture over rice; sprinkle with cheese. Serves 4.

From Cooking Light
Submitted by Shelli

Vietnamese Noodle-Vegetable Toss

Ingredients

6 cups water
6 oz linguine-style rice noodles
1 T sugar
2 T water
1 T fish sauce
1 T fresh lime juice
2 cups packaged tricolor slaw mix
1 cup grated English cucumber
1 cup fresh bean sprouts
1 cup fresh cilantro leaves
1/2 cup chopped peanuts

Directions

Cook rice noodles in water according to directions.

Combine sugar and next 3 ingredients in small bowl; stir well with a whisk. Combine noodles, slaw mix, and next 3 ingredients in a large bowl. Add sugar mixture; toss well. Sprinkle with peanuts. Serves 3.

From Cooking Light
Submitted by Shelli

Soba Noodle Salad with Chicken and Sugar Snap Peas

Ingredients

3 oz uncooked soba noodles
1 8 oz pkg sugar snap peas
3 cups shredded lemon-pepper rotisserie chicken
1/2 cup light sesame ginger dressing
1 red bell pepper, thinly sliced
Toasted sesame seeds (optional)
Sliced green onions (optional)
Shredded napa cabbage (optional)

Directions

Prepare soba noodles according to directions.

Microwave peas in package at HIGH 1 minute. Rinse peas under cold water. Combine soba, peas, and next 3 ingredients in large bowl; toss well. Garnish with sesame seeds and onions; serve over cabbage. Serves 4.

From Cooking Light
Submitted by Shelli

Cheese Tortellini and Vegetable Soup

Ingredients:

3 cups water
3/4 tsp Italian seasoning
1/4 tsp black pepper
1 16-oz pkg frozen Italian-style vegetables
1 14-oz can diced tomatoes with garlic and onion
1 11 1/2 oz can condensed bean with bacon soup, undiluted
1/2 9-oz pkg fresh cheese tortellini
1/4 cup grated Parmesan cheese

Directions:

Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. Stir in cheese. Serves 6

From Cooking Light
Submitted by Shelli

Baked Macaroni and Cheese

Ingredients

• 1 (12 ounce) package macaroni
• 1 egg
• 2 cups milk
• 2 tablespoons butter, melted
• 3 1/2 cups shredded Cheddar cheese
• salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
3. Layer macaroni, season lightly, add cheese, then repeat steps until macaroni is finished and end by topping with cheese.
   
4. Mix milk, egg and butter. Pour over the macaroni and cheese.
5. Cover and bake for 30 to 40 minutes, removing cover final ten minutes or until the top is brown.

From Allrecipes.com
Submitted by Shelli

Spanish Tortilla

Ingredients

4 medium potatoes peeled and chopped
1 onion chopped
4-5 eggs
salt

Similar to a fritatta it can be adapted by adding veggies and meats as you like.

Directions

Cook potatoes and onion in olive oil on med/hi until tender (you can pre-boil taters to save time). In a large bowl whisk eggs. Add potato & onion mixture, stir , add salt (here is where you add shallots, zuchinni or whatever you like). Pour entire mixture back into pan (add oil if needed to recoat the pan) Cook slowly on med/lo heat. When the tortilla is mostly solid with just a small pool of egginess get ready for the flip.

Slide a spatula around the edges of the tortilla to free it from the pan; then place a plate or a large lid over the top of the pan; hold tightly and flip the pan over onto the plate; slide the tortilla into the pan to cook the other side (usually just a few minutes). When the tortilla is done slide it onto a cute plate, garnish and serve either warm or cold (I like room temp).

From Wendy Pearl, Circle of Moms Recipe Swap

Lemon Garlic Tilapia

Ingredients

4 tilapia fillets
1 clove garlic, finely chopped
3 Tbsp fresh lemon juice
1 Tbsp butter, melted
1 tsp dried parsley flakes
pepper to taste

Directions

Preheat oven to 375. Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake about 30 minutes or until fish is white and flakes when pulled apart with a fork.

From Jen Piotrowski, Circle of Moms Recipe Swap

Hawaiian Chicken

Ingredients

4 - 6 Boneless chicken breasts
1 jar apricot preserves
1 lg bottle fat free french dressing
1 envelope onion soup mix
2/3 c water

Directions

Preheat oven to 350 degrees. Spray a large pan 9 X 13 " pan with Pam or pan release. In a bowl, mix the preserves, dressing, onion soup mix, and water and mix well. put chicken in pan and pour sauce over chicken. do not cover. Bake for 1 /14 - 1 1/2 hours or until chicken is done.

Serve with Uncle Ben's Wild rice.

**if doubling the sauce recipe, do not double the water.
Optional: I do this without the water and bake for only 50 minutes to 1 hour...it's one of our favorites! It also works well in the crock pot.

From Audrey Nelson, Circle of Moms Recipe Swap

Pumpkin Pasta

Ingredients

1 pound penne pasta
2 Tbsp Olive oil
1 Tbsp Fresh Rosemary leaves (I use closer to 2 Tbsp)
1 15 oz can of pumpkin puree
1 Cup water
1 Cup white wine ( or you can use 2 cups water)
1/2 cup heavy cream
1 garlic clove, minced
1/3 cup grated Parmesan ( or fresh pecarino romano is really good)

Directions

Prepare pasta according to directions. Combine oil, rosemary, pumpkin puree, water, wine, cream, and garlic. Let the sauce simmer for a couple hours for a better taste. Pour over your penne and top with fresh rosemary or grated cheese. My kids LOVE it. They think its more of a snack than a meal. Hope someone tries it and enjoys it!

From Carisa Brewer, Circle of Moms Recipe Swap

Chicken and Gnocchi with Squash

Ingredients

• 1 1-lb. pkg. shelf-stable potato gnocchi
• 1 small acorn squash, halved and seeded
• 14 to 16 oz. chicken breast tenderloins
• 3/4 cup chicken broth
• 1 Tbsp. chopped fresh sage
• 2 Tbsp. milk
• Tiny whole sage leaves
• Grated nutmeg (optional)

Directions

1. Prepare gnocchi according to package directions. Drain. Cover and keep warm.

2. Meanwhile, place squash, cut sides down; in a microwave-safe baking dish with 2 tablespoons water. Microcook, covered, on high (100 percent power) 7 to 10 minutes; rearrange once. Let stand, covered, 5 minutes.

3. Sprinkle chicken with salt and pepper. In large skillet cook chicken in 1 tablespoon hot oil over medium heat 6 to 8 minutes, until no longer pink. Remove; cover, keep warm.

4. Scrape flesh from squash; mash. Transfer to hot skillet; stir in broth and chopped sage. Bring to boiling; simmer 1 minute. Stir in milk. Spoon into bowls. Top with chicken and gnocchi; sprinkle sage and nutmeg. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Cheesy Chicken and Noodles

Ingredients

• 12 ounces wide egg noodles
• 2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods)
• 1 16-ounce jar light Parmesan-Alfredo pasta sauce
• 1 9-ounce package frozen cooked chicken breast strips, thawed
• 1 4-1/2-ounce can sliced mushrooms, drained
• 2 tablespoons dry white wine, dry sherry, chicken broth, or milk
• Milk, optional
• Grated Parmesan cheese

Directions

1. In a 4-quart Dutch oven, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain; return noodle mixture to Dutch oven.

2. Stir in sauce, chicken, mushrooms, and wine. Heat through. If desired, stir in additional milk to reach desired consistency. Sprinkle servings with Parmesan cheese. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

Beefy Bagel Sandwiches

Ingredients

• 8 sliced dried tomatoes or dried tomato halves (not oil-packed)
• 12 oz. beef sirloin steak, about 3/4--inch thick
• 2 Tbsp. olive oil
• 1 small red onion, sliced thin
• 4 square bagels, split
• 1/4 cup mayonnaise
• 1 cup mixed salad greens

Directions

1. Preheat broiler. Place tomatoes in small bowl; cover with water. Microcook on 100 percent power (high) for 1 minute. Brush steak and onion slices with oil; sprinkle with salt and pepper. Arrange on unheated rack of broiler pan. Broil, 3 to 4 inches from heat, 12 to 16 minutes or until desired doneness, turning once. Thinly slice beef across grain in bite-size strips.

2. Drain tomatoes. Spread mayonnaise on bagels; fill with sliced beef and onions, tomatoes, and greens. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Balsamic Pork and Dumplings

Ingredients

• 1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
• 12 oz. green and/or wax beans, trimmed (3 cups)
• 1 1 lb. pork tenderloin
• 2 Tbsp. olive oil
• 1/2 cup balsamic vinegar
• 2 tsp. chopped fresh rosemary (optional)

Directions

1. Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.

2. Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.

3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Chicken and Asparagus Skillet Supper

Ingredients

• 8 skinless, boneless chicken thighs
• 3 slices bacon, coarsely chopped
• 1/2 cup chicken broth
• 1 lb. asparagus spears, trimmed
• 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
• 4 green onions, cut in 2-inch pieces

Directions

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).

2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli Howells

Tilapia with Grape Chutney

Ingredients

• 4 4-oz. fresh or frozen skinless tilapia or sole fillets
• Salt and pepper
• 2 Tbsp. cooking oil
• 1 cup seedless green grapes
• 1/2 cup tropical blend mixed dried fruit bits
• 1/3 cup sliced green onions
• 1/3 cup apricot spreadable fruit
• Cooked brown rice (optional)

Directions

1. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper.

2. In a 12-inch skillet heat oil over medium-high heat; add fish. Cook 3 to 4 minutes or until fish flakes easily, turning once. Meanwhile, halve grapes.

3. Transfer fish to platter; keep warm. Add grapes, fruit bits, onions, and spreadable fruit to skillet; cook and stir 2 minutes. Season to taste with salt and pepper. Serve sauce over fish. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Spinach Tortellini with Beans and Feta

Ingredients

• 1 9-oz. pkg. refrigerated cheese-filled spinach tortellini
• 1 15-oz. can cannellini (white kidney) beans, rinsed and drained
• 3/4 cup crumbled garlic-and-herb-flavored feta cheese (3 oz.)
• 2 Tbsp. olive oil
• 1 large tomato, chopped
• Ground black pepper
• 4 cups baby spinach

Directions

1. Cook tortellini according to package directions. Drain and; return to pan.

2. Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.

3. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Ravioli with Spinach Pesto

Ingredients

• 1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini
• 12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
• 3-1/2 cups fresh baby spinach
• 1/2 cup torn fresh basil
• 1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
• Shredded Parmesan cheese (optional)

Directions

1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.

2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.

3. Toss ravioli mixture with pesto. Sprinkle with cheese. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Citrus Salsa Salmon

Ingredients

• 4 4- to 5-oz. skinless salmon fillets (3/4- to 1-inch thick)
• Salt and ground black pepper
• 1/3 cup red jalapeño jelly
• 3 medium oranges, peeled, seeded, and coarsely chopped
• 1 medium grapefruit, peeled and sectioned
• 1 cup grape or cherry tomatoes, halved

Directions

1. Heat broiler. Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat melt the jelly. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes when tested with a fork.

2. Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit sections, halved tomatoes, and remaining jelly. Season with salt and pepper. Serve salmon with citrus salsa. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Mexican Beef and Tortillas

Ingredients

• 8 6-inch corn tortillas
• 1 17-oz. pkg. refrigerated beef pot roast with juices
• 1 14-1/2-oz. can diced tomatoes with green chilies
• 1 green sweet pepper, cut into strips
• 1 lime, cut into wedges
• Dairy sour cream (optional)
• Fresh cilantro sprigs (optional)

Directions

1. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) 45 to 60 seconds or until warm. Cover; set aside.

2. Microwave beef according to package directions. Meanwhile, place undrained tomatoes in small saucepan; heat through.

3. Remove meat, reserving juices. Cut in slices. Serve on warmed tortillas with tomatoes and green pepper strips. Pass lime wedges, sour cream, and cilantro. Drizzle reserved juices. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Cuban Fried Rice

Ingredients

• 1 fresh pineapple, peeled, packed in juice
• 1 Tbsp. olive oil
• 1 14.8-oz. pouch cooked long grain rice
• 12 oz. cooked ham, coarsely chopped
• 1 cup chopped or sliced sweet peppers
• 1 jalapeño pepper, sliced
• 1/2 15-oz. can black beans, rinsed and drained (3/4 cup)
• Lime Wedges

Directions

1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.

2. Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Basil-Buttered Salmon

Ingredients

• 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 2 tablespoons butter, softened
• 1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
• 1 teaspoon snipped fresh parsley or cilantro
• 1/4 teaspoon finely shredded lemon peel or lime peel

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.

2. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings.

4. Grilling Directions: Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.

From Better Homes and Gardens

Submitted by Shelli

Easy Pizza Crust

Ingredients

1 pkg yeast
1 cup warm water
1 tsp salt
1TBS honey
2 1/4 cups wheat flour

Directions

Proof your yeast in everything but the flour. Then add the flour and knead for a bit. Let it rise till double. Then roll it out into pizza shape or individual sizes and let it rise again. Poke a hole in the center before cooking it so it doesn't shape like a dome. Cook it at 350 for about 15 minutes and THEN add your toppings from above and re-cook just until the cheese is melted to your liking. SOOOO healthy and SOOOOO delicious! Oh, and we served it with homemade ranch dressing. YUM!

Submitted by Shandee

Buffalo Chicken Flatbread Pizzas

Ingredients

2 tablespoons EVOO - Extra Virgin Olive Oil
1 pound boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
Salt and ground black pepper
2 tablespoons butter
1/2 cup Frank's Red Hot sauce
4 flatbread rounds
3 ribs celery from the heart, sliced thinly on a bias
3/4 cup shredded Monterey Jack cheese
1/4 cup blue cheese crumbles

Directions

Preheat oven to 450ºF.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken pieces with salt and ground black pepper, and add them to the preheated skillet. Sauté until cooked through and golden brown, 4-5 minutes.

Reduce the heat to medium and add the butter to the skillet to melt. Add the hot sauce and cook, stirring occasionally, until the sauce has thickened and coats the chicken, 2-3 minutes. (Be careful not to take a deep breath over the pan or the hot sauce fumes could burn your sinuses!)

When the chicken is ready, place the flatbread rounds on a baking sheet and divide the chicken equally between all four rounds. Scatter the celery over the chicken and top each round with some shredded cheese and blue cheese crumbles. Bake until the bread is crisped and the cheese has melted, about 5 minutes.

From Rachel Ray
Submitted by Shandee (my dear friend who is a great cook and never lets me down!)

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Mexican Style Chicken

Ingredients

• 2 10-3/4-ounce cans reduced-sodium condensed cream of chicken soup
• 1 10-ounce can diced tomatoes with green chiles, undrained
• 3/4 cup chopped green sweet pepper
• 1/2 cup chopped onion
• 1-1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 12 6- or 7-inch corn tortillas, cut into thin, bite-size strips
• 3 cups cubed cooked chicken*
• 1 8-ounce package (2 cups) shredded cheddar cheese
• Tomato slices (optional)
• Sliced green onions (optional)

Directions

1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.

2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.

3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.

ToTote: Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.

*Note: About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken

For 4 Servings: Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

From Better Homes and Gardens

Submitted by Shelli

Bean and Beef Enchilada Casserole

Ingredients

• 1/2 pound lean ground beef
• 1/2 cup chopped onion
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 15-ounce can pinto beans, drained and rinsed
• 1 4-ounce can diced green chili peppers
• 1 8-ounce carton dairy sour cream or light dairy sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 8 6-inch corn tortillas
• 1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
• 1 cup shredded cheddar cheese (4 ounces)

Directions

1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

From Better Homes and Gardens

Submitted by Shelli

Nacho Turkey Casserole

Ingredients

• 5 cups slightly crushed tortilla chips
• 4 cups cubed cooked turkey or chicken
• 2 16-ounce jars salsa
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup dairy sour cream
• 2 tablespoons all-purpose flour
• 1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese

Directions

1. Lightly grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.

2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

From Better Homes and Gardens

Submitted by Shelli

Italian Sausage and Spinach Casserole

Ingredients

• 3/4 pound fresh Italian sausage links
• 2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
• 1 19- or 15-ounce can white kidney beans (cannellini) or great Northern beans, rinsed and drained
• 1 small red onion, finely chopped
• 3/4 cup evaporated skim milk
• 1/2 cup grated Romano or Parmesan cheese
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1/3 cup fine dry bread crumbs
• 2 cloves garlic, minced
• 4 teaspoons margarine or butter, melted

Directions

1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces.

2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.

3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

Chicken Alfredo and Rice Casserole

Ingredients

• 1 10-oz. container refrigerated light Alfredo pasta sauce
• 1/2 cup milk
• 2-1/2 cups cooked white rice or wild rice
• 2 cups cubed cooked chicken
• 1 cup frozen peas
• 1/3 cup chopped bottled roasted red sweet peppers
• 1/4 cup slivered almonds, toasted (optional)
• 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
• 1 cup soft bread crumbs
• 1 Tbsp. butter, melted

Directions

1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Creamy Potato Casserole

Ingredients

• 1 medium onion, chopped
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 2 Tbsp. Dijon-style mustard
• 1-3/4 cups milk
• 1/2 of an 8-oz. pkg. reduced-fat cream cheese (Neufchatel), cut up
• 1 cup Gruyere cheese, shredded (4 oz.)
• 1 Tbsp. snipped fresh chives or green onions
• 1-1/2 lb. Yukon gold or round red potatoes, cut in thin wedges
• 8 oz. sliced cooked Black Forest ham or country ham, coarsely chopped
• 1/2 cup coarsely crushed bagel chips
• Thyme and/or Italian parsley leaves

Directions

1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.

2. For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchatel cheese until smooth. Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Stir in chives.

3. In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish.

4. Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand, 10 minutes before serving. Sprinkle with herbs. Serves 6.

From Better Homes and Gardens
Submitted by Shelli

Tuna Noodle Casserole

Ingredients

• 3 cups medium noodles (4 oz.)
• 1 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 to 3 Tbsp. Dijon-style mustard
• 2-1/4 cups milk
• 1 12-oz. can chunk tuna, drained
• 1/2 cup bottled roasted red sweet peppers, chopped
• Potato chips, optional

Directions

1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.

2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.

3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Monterey Tortilla Casseroles

Ingredients

• Nonstick spray coating
• 6 6-inch corn tortillas, each cut into 6 wedges
• 2 cups cubed cooked chicken
• 1 cup loose-pack frozen whole kernel corn
• 1 16-ounce jar salsa verde
• 3 tablespoons light dairy sour cream
• 3 tablespoons snipped fresh cilantro
• 1 tablespoon all-purpose flour
• 1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
• Light dairy sour cream (optional)
• Snipped fresh cilantro (optional)
• Chopped tomato (optional)
• Jalapeno pepper, thinly sliced (optional)

Directions

1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.

3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

4. To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

From Better Homes and Gardens
Submitted by Shelli

Potato Ham Bake

Ingredients

• 1 lb. Yukon gold potatoes, sliced
• 1 8-oz. tub light cream cheese spread with chive and onion
• 3/4 cup milk
• 1/4 cup finely shredded Parmesan cheese
• 1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
• 8 oz. cooked boneless ham, cut in bite-sized slices
• 1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
• Fresh tarragon sprigs (optional)

Directions

1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.

2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.

3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.

From Better Homes and Gardens
Submitted by Shelli

Tex-Mex Chicken and Rice Casserole

Ingredients

• 1/2 cup chopped onion (1 medium)
• 1 tablespoon olive oil
• 1 6.9-ounce package chicken-flavored rice and vermicelli mix
• 1 14-ounce can chicken broth
• 2 cups water
• 2 cups chopped cooked chicken or turkey
• 1 cup chopped seeded tomatoes (2 medium)
• 3 tablespoons canned diced green chile peppers, drained
• 1 teaspoon dried basil, crushed
• 1-1/2 teaspoons chili powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Directions

1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).

2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.

3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

Make Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.

From Better Homes and Gardens

Submitted by Shelli

Hamburger Pie

Ingredients

• 1 recipe Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
• 1-1/4 pounds lean ground beef
• 1/2 cup chopped onion (1 medium)
• 1/4 teaspoon salt
• Dash black pepper
• 2-1/2 cups frozen cut green beans, thawed
• 1 10.75-ounce can condensed tomato soup
• 1/2 cup shredded processed American cheese (2 ounces)

Directions

1. Prepare Mashed Potatoes*, if using; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add the salt and pepper. Stir in thawed beans and soup; pour into a greased 2-quart rectangular baking dish or casserole.

2. Spoon Mashed Potatoes in mounds on bean mixture (or, if desired, pipe potatoes using a pastry bag and a large star tip). Sprinkle cheese over the potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

3. Makes 6 servings

*Three Mashed Potato Options:
1. Use four servings refrigerated mashed potatoes
2. Prepare 4 servings instant mashed potatoes according to package directions, except reserve the mil. Add egg and season to taste with salt and pepper. Add enough reserved milk so potatoes are stiff enough to hold their shape.
3. Make mashed potatoes using 5 medium potatoes.

From Better Homes and Gardens
Submitted by Shelli

Broccoli and Chicken Casserole

Ingredients

• 4 ounces dried medium noodles
• 2-1/2 cups chopped cooked chicken or turkey
• 1 10-ounce package frozen chopped broccoli, thawed
• 1/2 cup sliced green onions
• 1 10-3/4-ounce can condensed cream of mushroom soup
• 1/2 cup skim milk
• 1/2 cup shredded Swiss cheese (2 ounces)
• 1 teaspoon dried basil, crushed
• 1/8 teaspoon pepper
• Paprika
  

Directions

1. Cook noodles according to package directions. Drain well.

2. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.

3. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.

4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.

Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Bake as above.

From Better Homes and Gardens

Submitted by Shelli

Chicken with Black Beans and Rice

Ingredients

• 1/4 cup all-purpose flour
• 1-1/2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 tablespoons cooking oil
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes with onion and green pepper, undrained
• 1 cup tomato juice
• 1 cup frozen whole kernel corn
• 2/3 cup long grain rice
• 1/8 to 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced

Directions

1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.

2. In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.

3. Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 6 servings.

From Better Homes and Gardens

Submitted by Shelli

Speedy Lasagna Casserole

Ingredients

• 8 ounce dried miniature lasagna noodles, broken
• 12 ounce mild or hot bulk Italian sausage
• 2-1/2 cups desired red pasta sauce
• 1 egg, beaten
• 1 cup cream-style cottage cheese
• 2 tablespoons grated Parmesan or Romano cheese
• 3/4 cup shredded mozzarella cheese (3 oz.)

Directions

1. Cook pasta according to package directions; drain.

2. Meanwhile, in a microwave-safe 2-quart square baking dish, crumble sausage. Cover with vented plastic wrap and microwave on 100 percent power (high) for 4 to 6 minutes or until sausage is brown, stirring once or twice. Drain fat.

3. Stir cooked pasta and pasta sauce into sausage in dish. Cover and microwave on high for 2 to 3 minutes or until heated through, stirring once.

4. In a medium bowl, stir together egg, cottage cheese, and Parmesan or Romano cheese. Spoon mixture over pasta mixture. Cover and microwave on high for 6 to 7 minutes more or until heated through. Sprinkle with mozzarella cheese. Cover and let stand for 5 minutes before serving. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

Pork and Green Chiles Casserole

Ingredients

• 1-1/2 pounds boneless pork
• 1 tablespoon cooking oil
• 1 15-ounce can black beans, rinsed and drained
• 1 14-1/2-ounce can diced tomatoes
• 1 10-3/4-ounce can condensed cream of chicken soup
• 2 4-1/2-ounce cans chopped green chili peppers
• 1 cup quick-cooking brown rice
• 1/4 cup water
• 2 to 3 tablespoons salsa
• 1/2 cup shredded cheddar cheese (2 ounces)

Directions

1. Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to the skillet.

2. Stir in black beans, tomatoes, condensed soup, chili peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour into a 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving. Makes 8 servings.

From Better Homes and Gardens

Submitted by Shelli

Smoky Chicken and Cheesy Potato Casserole

Ingredients

• Nonstick cooking spray
• 1 10-3/4-ounce can condensed cream of chicken with herbs soup
• 1 8-ounce carton dairy sour cream
• 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
• 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 cups chopped smoked or roasted chicken or turkey
• Crushed croutons (optional)

Directions

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.

2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

From Better Homes and Gardens

Submitted by Shelli