creamy cheesecake

A creamy. home-made cheesecake lover's delight.

Ingredients
One 8 ounce package cream cheese
Two Keebler graham cracker crusts
half cup of sugar
One teaspoon of vanilla
One container of Cool Whip

Directions
Soften cream cheese and add all other ingredients. There will be enough to divide into two graham cracker crusts. Chill for one hour. Cut into pie pieces and enjoy!

Servings: 16

chocolate mint surprise cheesecake

Easy to make cheesecake with a surprise inside.

Ingredients
1 Package Jello Cheesecake Mix, Plain
1/2 C Coolwhip Whipped Topping
2 TBL Chocolate Syrup
1 3 Musketeers Mint Candy Bar, Sliced into Thin Pieces

Directions
Prepare crust for pie according to package directions, set aside.
Prepare filling according to package directions.
Spread coolwhip in bottom of prepared crust.
Carefully pour 2/3 of prepared filling on top of coolwhip, spread evenly.
Layer candy bar pieces over top of filling.
Carefully spread remaining filling over candy pieces.
Drizzle with chocolate syrup.
Chill in refrigerator at least 1 hour.

Prep Time: 10 Min
Servings: 8

creamy pesto penne w/ vegetable ribbons

• Prep/Total Time: 30 min.
• Yield: 4 Servings

15 15 30

Ingredients

• 2 cups uncooked penne pasta
• 1 cup frozen shelled edamame, thawed
• 4 medium carrots
• 2 yellow summer squash
• 1 medium onion, halved and thinly sliced
• 2 tablespoons butter, divided
• 1 garlic clove, minced
• 3/4 cup heavy whipping cream
• 2 tablespoons prepared pesto
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts, toasted

Directions

• In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips.
• In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender.
• Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 521 calories, 33 g fat (16 g saturated fat), 79 mg cholesterol, 315 mg sodium, 45 g carbohydrate, 7 g fiber, 15 g protein.

fontina ham stromboli

• Prep: 40 min. Bake: 30 min.
• Yield: 16 Servings

40 30 70

Ingredients

• 1 large onion, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 loaves (1 pound each) frozen bread dough, thawed
• 1/2 cup prepared pesto, divided
• 2 teaspoons dried basil
• 1/2 pound sliced deli ham
• 1/2 pound thinly sliced prosciutto or additional deli ham
• 1/2 pound sliced fontina cheese
• 1/4 cup grated Parmesan cheese

Directions

• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely.
• On two greased baking sheets, roll each loaf of dough into a 16-in. x 10-in. rectangle. Spread each with 2 tablespoons pesto; sprinkle with onion mixture and basil. Arrange the ham, prosciutto and fontina cheese over each rectangle to within 1/2 in. of edges.
• Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
• Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing. Yield: 2 loaves (8 servings each).

Nutritional Facts 1 slice equals 314 calories, 14 g fat (5 g saturated fat), 39 mg cholesterol, 915 mg sodium, 29 g carbohydrate, 3 g fiber, 18 g protein.

cod & vegetable skillet

• Prep/Total Time: 30 min.
• Yield: 4 Servings

20 10 30

Ingredients

• 1/2 pound fresh green beans, trimmed
• 1 cup fresh baby carrots, cut in half lengthwise
• 1 medium onion, halved and sliced
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup reduced-sodium chicken broth
• 1/4 cup white wine or reduced-sodium chicken broth
• 4 cod or haddock fillets (4 ounces each)

Directions

• In a large skillet, saute the beans, carrots and onion in butter for 2 minutes. Stir in flour and seasonings until blended; gradually add broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add fillets to the pan. Reduce heat; cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts 1 fillet with 3/4 cup vegetable mixture equals 229 calories, 9 g fat (6 g saturated fat), 88 mg cholesterol, 621 mg sodium, 12 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

chicken potpie w/ cheddar biscuit

• Prep: 20 min. Bake: 45 min.
• Yield: 9 Servings

20 45 65

Ingredients

• 4 cups cubed cooked chicken
• 1 package (12 ounces) frozen broccoli and cheese sauce
• 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 medium potatoes, cubed
• 3/4 cup chicken broth
• 2/3 cup sour cream
• 1/2 cup frozen peas
• 1/4 teaspoon pepper
• TOPPING:
• 1-1/2 cups biscuit/baking mix
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup 2% milk
• 3 tablespoons butter, melted

Directions

• In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
• In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving. Yield: 9 servings.

Nutritional Facts 1 serving equals 457 calories, 24 g fat (11 g saturated fat), 98 mg cholesterol, 1,181 mg sodium, 32 g carbohydrate, 2 g fiber, 27 g protein.

texas pork burritos

• Prep: 40 min. Cook: 6-1/2 hours
• Yield: 10 Servings

40 390 430

Ingredients

• 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons canola oil
• 2 cans (10 ounces each) green enchilada sauce
• 1 large onion, thinly sliced
• 2 medium carrots, thinly sliced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/2 cup chicken broth
• 2 tablespoons ground cumin
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 tablespoons all-purpose flour
• 1 cup (8 ounces) sour cream
• 1/2 cup minced fresh cilantro
• 10 flour tortillas (8 inches), warmed
• 2 cups (8 ounces) shredded Mexican cheese blend

Directions

• Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
• Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
• Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.

Nutritional Facts 1 burrito equals 710 calories, 37 g fat (14 g saturated fat), 191 mg cholesterol, 1,270 mg sodium, 35 g carbohydrate, 2 g fiber, 56 g protein.

rainboow sherbet cake

If you want a rainbow of fruit flavor, sink your teeth into this rainbow sherbet cake that's downright delicious. If you want a sweet treat that melts in your mouth, opt for this fun dessert.

Ingredients

1 (9 inch) angel food cake 1 pint orange sherbet, softened 1 pint raspberry sherbet, softened 1 pint lime sherbet, softened 1 (12 oz.) container frozen whipped topping, thawed

Methods/steps

Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

Additional Tips

Ready in 1 hr 15 min

chicken & black bean pie

This is a fast and easy dinner dish.

Ingredients
3 Flour tortillas
1 1/2 cups diced chicken
1 can of black beans
1 can of green chilies
1/2 cup chunky salsa
1 cup shredded cheddar or montery jack cheese (divided)

Directions
Preheat oven to 400F degrees. Lightly grease a 9-inch round baking dish, preferably a stone dish. Rinse and drain the can of black beans. Place one flour tortilla on the bottom of the pan. Spread the diced chicken evenly on the tortilla. Sprinkle with 1/2 cup of shredded cheese and the green chilies. Place a second tortilla on top of this layer. Spread the black beans evenly over the tortilla. Spoon the chunky salsa over the black beans, spreading it evenly as possible. Place the third flour tortilla on top. Cover with aluminum foil and place in preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining shredded cheese evenly over the top of the tortilla. Return to the oven just long enough to melt the cheese. Remove from oven and let stand for 10 minutes before slicing. ut the pie into 8 slices.

Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Servings: 8

cornbread pudding

This is no dessert. Delicious and rich taste that folks will request again and again. Serve it for Thanksgiving and Christmas Dinner.

Ingredients
1 can Cream Corn
1 can Whole Corn, not drained
1 stick butter
1 egg
1 c Sour Cream
1 box Jiffy Corn Muffin Mix

Directions
1. Mix everything together. Pour into greased 2 qt casserole dish.
2. Bake at 350 degrees F for 45 - 50 minutes., until top is golden and cracked.
3. Serve warm.

Prep Time: 5 Min
Cook Time: 50 Min
Total Time: 55 Min
Servings: 8

thai salad w/ grilled beef

Give flanks for this steak salad. Lettuce entice you to give this meal a Thai. It's chock full of flavor and sure to satisfy your hunger for something different.

Ingredients

1 pound beef flank steak 2 tomatoes, sliced into wedges 1/4 cup fish sauce 1/4 cup lime juice 3 tbsp. minced garlic 3 tbsp. minced fresh ginger root 3 tbsp. chopped fresh cilantro 1 tbsp. kecap manis 1 tbsp. sesame oil 1 tbsp. chili oil 1/4 cup chopped green onions 1/4 cup chopped shallots 1/4 cup thinly sliced onion 1/4 cup sliced cucumber 1/4 cup Thai chili peppers, sliced

Methods/steps

Preheat grill to medium-high. Grill beef to satisfaction, and let to cool. Mix together fish sauce, lime juice, kecap manis, garlic, ginger, cilantro, sesame oil, and chili oil, green onions and shallots. Season to taste. Chop beef into bite-sized pieces. Toss beef, onion, tomatoes, cucumber and chili peppers in a large bowl. Pour in the dressing, toss, and enjoy!

sweet potato & squash casserole

One part dessert. One part side dish. This mouthwatering meal pulls double duty. When you're looking for a veggie offering that's a deviation from the norm, sink your teeth into this great-tasting grub.

Ingredients

2 sweet potatoes 1 butternut squash 1 cup orange juice 1 tbsp. butter, unsalted 2 cinnamon sticks

Methods/steps

Preheat the oven to 375 degrees. Cut the sweet potatoes in half. Cut the squash in half vertically and scrape out the seeds. Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours. Scoop the potato and squash out of the skins, combine them, and mash until smooth. Put the orange juice, butter, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup. Discard the cinnamon sticks and stir the orange syrup into the mashed vegetables.

chicken fajita pizza

Savory pizza with a taste of smoked swiss.

Ingredients
Pizza dough
2 Tbs Olive oil
1 lb boneless, skinless Chicken cut into strips
1 large Onion, cut in half, then into strips
1 cup Smoked swiss cheese, grated
1/2 cup grated mozzarella cheese
5 Tbs. grated Parmesan cheese
1 cup Marinara, pizza, or even Spaghetti sauce
seasoned salt to taste
1/4 tps crushed black pepper
1 garlic clove, minced
2 Tbs fresh chopped parsely
Garlic butter (melted butter combined w/ some extra minced garlic) for crust

Directions
Oven temp: 475 Directions: Add 2 Tbs Olive oil into large sauté pan, bring up to temp then add in onions and sauté for 5 minutes, add in minced garlic and 1 Tbs of the Chopped Parsley, chicken strips and seasonings, Cook until chicken is done, about 10-15 minutes. Stir in sauce and simmer 5/10 minutes. Turn off heat, stir in parmesan cheese. Prepare pizza dough for crust while chicken mixture cools. Once dough is spread to desired shape and thickness, brush whole thing, including edges, with garlic butter, reserving some for later. Place chicken mixture onto the crust, sprinkle evenly with mozzarella cheese, and then sprinkle on grated smoked swiss. Bake for 20/30 minutes. Take out of oven and brush outside edges of crust with remaining garlic butter mixture. Allow to cool for 10 minutes for easy slicing. Garnish with remaining chopped parsley and Enjoy!!

Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 4

pizza burgers

Quick and easy "pizza on a bun."

Ingredients
8 hamburger buns
1 lb ground beef
1 jar of pizza quick sauce
1 small onion
1 8 oz pkg of shredded mozzarella cheese
Pizza spices to taste
(you can substitute the ground beef for what ever topping you prefer)

Directions
Brown ground beef with chopped onion. Drain any excess fat. Add pizza spices and mix well. Stir in pizza sauce. Open buns and lay on cookie sheet. Top each bun half with meat mixture. Add some mozzarella cheese and broil just until cheese is golden brown.

Prep Time: 20 Min
Servings: 8

japanese salad

This traditional Japanese salad is cool as a cucumber. The blend of rice vinegar, soy sauce and ginger offers a tangy, tantalizing flavor to ordinary cukes. Say sayanara to simple salads and hello to great taste.

SPONSORED:

Ingredients

• 2 medium cucumbers, peeled and seeded


• 2 tsp. salt


• 1/3 cup rice vinegar


• 1 tbsp. sugar


• 2 tsp. Kikkoman Soy Sauce


• 1/4 tsp. grated fresh ginger root

Methods/steps

Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid. Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.

Additional Tips

Ready in 35 min

This inexpensive beef and noodle medley is such a delight when served up to your family. The meat is tender, the sauce is creamy and the noodles are perfectly done. And did we mention that your crockpot does most of the grunt work?

Ingredients

• 2 lb. round steaks, cut in 1/2-in. cubes


• 1 cup onion; chopped


• 1 garlic clove, minced


• 2 tbsp. flour


• 1 tsp. salt


• 1/2 tsp. pepper


• 1 1/2 tsp. paprika


• 1/4 tsp. thyme, dried and crushed


• 1 (14 1/2 oz.) can tomatoes


• 1 cup sour cream


• Noodles, cooked

Methods/steps

Put steak cubes, onion and garlic in crock-pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours. Add sour cream 30 minutes before serving, and stir in thoroughly. Serve over hot buttered noodles.

Additional Tips

Ready in 10 hours 8 servings

portobello-chicken lo mein

• Prep/Total Time: 30 min.
• Yield: 4 Servings

20 10 30

Ingredients

• 4 ounces uncooked linguine
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 tablespoons sesame oil, divided
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 1-3/4 cups sliced baby portobello mushrooms
• 2 cups fresh baby spinach

Directions

• Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt and ginger until smooth; set aside.
• In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.
• Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp-tender and spinach is wilted.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.

Nutritional Facts 1-1/4 cups equals 352 calories, 10 g fat (2 g saturated fat), 64 mg cholesterol, 780 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

chipotle cheeseburgers

Chipotle Cheeseburgers Recipe

• Prep/Total Time: 25 min.
• Yield: 4 Servings

10 15 25

Ingredients

• 1 small onion, finely chopped
• 2 tablespoons minced fresh cilantro
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 pound ground beef
• 4 slices part-skim mozzarella cheese
• 4 hamburger buns, split and toasted
• Lettuce leaves and tomato slices, optional

Directions

• In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.
• Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Cook 1-2 minutes longer or until cheese is melted. Serve on buns with lettuce and tomato if desired. Yield: 4 servings.

Nutritional Facts 1 burger equals 458 calories, 23 g fat (10 g saturated fat), 101 mg cholesterol, 838 mg sodium, 25 g carbohydrate, 1 g fiber, 36 g protein.

antipasto pizza

• Prep/Total Time: 25 min.
• Yield: 8 Servings

15 10 25

Ingredients

• 1 prebaked 12-inch pizza crust
• 3/4 cup pizza sauce
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup roasted sweet red peppers, drained and cut into strips
• 1/2 cup marinated quartered artichoke hearts, drained
• 1/4 pound thinly sliced hard salami, julienned
• 1/4 pound sliced deli ham, julienned
• 1/4 cup minced fresh basil

Directions

• Place crust on an ungreased pizza pan. Spread sauce over crust; sprinkle with 1 cup cheese. Top with red peppers, artichokes, salami and ham; sprinkle with remaining cheese.
• Bake at 450° for 10-12 minutes or until cheese is melted. Sprinkle with basil. Yield: 8 slices.

Nutritional Facts 1 slice equals 303 calories, 14 g fat (5 g saturated fat), 36 mg cholesterol, 971 mg sodium, 26 g carbohydrate, trace fiber, 19 g protein.

ratatouille w/ polenta

• Prep: 20 min. Cook: 15 min.
• Yield: 4 Servings

20 15 35

Ingredients

• 1/2 pound small fresh mushrooms, halved
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 4 teaspoons olive oil, divided
• 4 cups cubed peeled eggplant
• 1 small zucchini, chopped
• 1 cup cherry tomatoes
• 2 garlic cloves, minced
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1 tube (1 pound) polenta, cut into 1/2-inch slices
• Grated Parmesan cheese, optional

Directions

• In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender.
• In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired. Yield: 4 servings.

Nutritional Facts 1-1/2 cups ratatouille with 3 pieces of polenta equals 195 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 689 mg sodium, 34 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 fat.

zesty chicken marinara

Zesty Chicken Marinara Recipe

• Prep: 15 min. Cook: 4 hours
• Yield: 4 Servings

15 240 255

Ingredients

• 4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
• 2 cups marinara sauce
• 1 medium tomato, chopped
• 1/2 cup Italian salad dressing
• 1-1/2 teaspoons Italian seasoning
• 1 garlic clove, minced
• 1/2 pound uncooked angel hair pasta
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the marinara sauce, tomato, Italian salad dressing, Italian seasoning and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
• Meanwhile, cook pasta according to package directions; drain. Serve chicken and sauce with pasta; sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 1 serving equals 730 calories, 21 g fat (5 g saturated fat), 160 mg cholesterol, 929 mg sodium, 61 g carbohydrate, 5 g fiber, 69 g protein.

m & m butterscotch brownies

Butterscotch brownies with white chocolate chips and M&M's bar cookies - Yum!

Ingredients
1/4 cup shortening, really soft
1 cup brown sugar, packed
1 egg
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup M&M's
1/2 cup white chocolate chips

Directions
Heat oven to 350F degrees. Mix shortening, sugar, egg, and vanilla. Stir in remaining ingredients except M&M & white chocolate chips. Put mixture in 8X8X2 greased pan. Top with M&M's white chocolate chips. Bake 25 minutes. Cut into 2 inch squares. Makes about 16 brownies.

If using self-rising flour omit baking soda and salt. You can substitute/or add nuts for white chocolate chips, M&M's w/nuts for M&M's, chocolate chips, butterscotch chips etc. Use you own preferences.

Prep Time: 5 Min
Cook Time: 25 Min
Total Time: 30 Min
Servings: 16

blonde brownies

If you love brownies but are tired of the same chocolate brownies, you should try these.

Ingredients
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tsp. calumet baking powder
1 tsp. salt
2 cups firmly packed brown sugar
2/3 cup butter or margarine
2 eggs slightly beaten
2 tsp. vanilla
1 cup chocolate chips

Directions
Mix flour, baking soda, baking powder, and salt. Melt butter in saucepan and then mix in sugar. Blend in eggs and vanilla. Gradually add flour mixture, mixing well. Spread in 13x9 pan. Sprinkle with chips. Bake at 350.

Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Servings: 48

ham & cheese ziti

• Prep: 25 min. Bake: 20 min.
• Yield: 6 Servings

25 20 45

Ingredients

• 1 package (16 ounces) ziti
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 2 cups (8 ounces) shredded white cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 3 cups cubed fully cooked ham
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions

• Prepare ziti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses, garlic powder and pepper; cook and stir until cheese is melted.
• Drain ziti; add to sauce mixture. Stir in ham and spinach. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 676 calories, 28 g fat (17 g saturated fat), 106 mg cholesterol, 1,306 mg sodium, 70 g carbohydrate, 4 g fiber, 37 g protein.

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
When buying bulk cheese, 4 ounces equals 1 cup shredded.
Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).
Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.
When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.
When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.

fruited tuna salad pitas

• Prep/Total Time: 15 min.
• Yield: 4 Servings

15 15

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon honey
• 1 can (12 ounces) white water-packed tuna, drained
• 1 can (11 ounces) mandarin oranges, drained
• 1 medium apple, chopped
• 1/3 cup chopped pecans
• 1 celery rib, thinly sliced
• 1/4 cup dried cranberries
• 1/8 teaspoon salt
• 4 whole wheat pita breads (6 inches)
• 2-3/4 cups alfalfa sprouts

Directions

• In a large bowl, combine mayonnaise and honey. Stir in the tuna, oranges, apple, pecans, celery, cranberries and salt. Serve on pita breads with sprouts. Yield: 4 servings.

Nutritional Facts 2 filled pita halves equals 640 calories, 34 g fat (5 g saturated fat), 46 mg cholesterol, 899 mg sodium, 60 g carbohydrate, 8 g fiber, 29 g protein.

pulled bbq pork

Pulled BBQ Pork Recipe

• Prep: 15 min. Cook: 10 hours
• Yield: 8 Servings

15 600 615

Ingredients

• 2 medium onions, finely chopped
• 1 tablespoon canola oil
• 6 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 cup packed brown sugar
• 1/4 cup cider vinegar
• 2 tablespoons hot pepper sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 8 kaiser rolls, split

Directions

• In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until sugar is dissolved and heated through.
• Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker. Heat through. With a slotted spoon, spoon 3/4 cup meat mixture onto each roll. Yield: 8 servings.

Nutritional Facts 1 sandwich equals 518 calories, 21 g fat (7 g saturated fat), 101 mg cholesterol, 528 mg sodium, 44 g carbohydrate, 3 g fiber, 36 g protein.

artichoke mushroom lasagna

• Prep: 30 min. Bake: 1 hour + standing
• Yield: 12 Servings

30 60 90

Ingredients

• 1 pound sliced baby portobello mushrooms
• 2 tablespoons butter
• 3 garlic cloves, minced
• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup chardonnay or other white wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• SAUCE:
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 3-1/2 cups 2% milk
• 2-1/2 cups shredded Parmesan cheese
• 1 cup chardonnay or other white wine
• ASSEMBLY:
• 9 no-cook lasagna noodles
• 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Directions

• In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
• For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in Parmesan cheese and wine.
• Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice.
• Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 383 calories, 18 g fat (11 g saturated fat), 54 mg cholesterol, 751 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.

spicy chicken lettuce wraps

• Prep/Total Time: 30 min.
• Yield: 4 Servings

15 15 30

Ingredients

• 1 pound chicken tenderloins, cut into 1/2-inch pieces
• 1/8 teaspoon pepper
• 2 tablespoons canola oil, divided
• 1 medium onion, finely chopped
• 1 small green pepper, finely chopped
• 1 small sweet red pepper, finely chopped
• 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
• 1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
• 2 garlic cloves, minced
• 1/3 cup stir-fry sauce
• 1 teaspoon reduced-sodium soy sauce
• 8 Bibb or Boston lettuce leaves
• 1/4 cup salted peanuts
• 2 teaspoons minced fresh cilantro

Directions

• Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
• Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through.
• Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling. Yield: 4 servings.
  
  Editor's Note: This recipe was tested with House of Tsang Saigon Sizzle Sauce.

Nutritional Facts 2 wraps equals 303 calories, 12 g fat (1 g saturated fat), 67 mg cholesterol, 981 mg sodium, 20 g carbohydrate, 4 g fiber, 32 g protein.

easy marinated sirloin steak

• Prep: 10 min. + marinating Grill: 20 min.
• Yield: 4 Servings

10 20 30

Ingredients

• 3/4 cup apple juice
• 3/4 cup soy sauce
• 1/4 cup olive oil
• 1 tablespoon each minced fresh oregano, rosemary and thyme
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 beef top sirloin steak (1-1/2 pounds)

Directions

• In a large resealable plastic bag, combine the apple juice, soy sauce, oil and seasonings. Add the beef; seal bag and turn to coat. Refrigerate for at least 1 hour.
• Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). To serve, thinly slice against the grain. Yield: 4 servings.

Nutritional Facts 5 ounces cooked steak equals 277 calories, 11 g fat (3 g saturated fat), 69 mg cholesterol, 997 mg sodium, 2 g carbohydrate, trace fiber, 38 g protein.

briquette scalloped potatoes

• Prep: 20 min. Grill: 70 min.
• Yield: 16 Servings

20 70 90

Ingredients

• 5 pounds potatoes (about 6 large), peeled and thinly sliced
• 3 cups (12 ounces) shredded cheddar cheese
• 1 large onion, chopped
• 1/4 cup butter, cubed
• 6 garlic cloves, minced
• 2 teaspoons onion salt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup milk

Directions

• Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
• Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top.
• Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
• Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover. Yield: 16 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 225 calories, 9 g fat (7 g saturated fat), 32 mg cholesterol, 463 mg sodium, 28 g carbohydrate, 2 g fiber, 8 g protein.

grilled caesar chicken breasts

• Prep: 10 min. + marinating Grill: 15 min.
• Yield: 4 Servings

10 15 25

Ingredients

• 1/2 cup creamy Caesar salad dressing
• 3 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 6 garlic cloves, minced
• 4 boneless skinless chicken breast halves (5 ounces each)

Directions

• In a large resealable plastic bag, combine the dressing, oil, mustard and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
• Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Yield: 4 servings.

Nutritional Facts 1 chicken breast half equals 262 calories, 14 g fat (3 g saturated fat), 83 mg cholesterol, 349 mg sodium, 3 g carbohydrate, trace fiber, 29 g protein.

hearty baked beans

• Prep: 15 min. Bake: 1 hour
• Yield: 18 Servings

15 60 75

Ingredients

• 1 pound ground beef
• 2 large onions, chopped
• 3/4 pound sliced bacon, cooked and crumbled
• 4 cans (15 ounces each) pork and beans
• 1 bottle (18 ounces) honey barbecue sauce
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/4 ounces) lima beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup packed brown sugar
• 3 tablespoons cider vinegar
• 1 tablespoon Liquid Smoke, optional
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. Dutch oven. Stir in the remaining ingredients.
• Cover and bake at 350° for 1 hour or until heated through. Yield: 18 servings.

Nutritional Facts 1 serving (3/4 cup) equals 228 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 770 mg sodium, 32 g carbohydrate, 4 g fiber, 11 g protein.