Acorn Squash Wonder Tacos/chalupas

Ingredients

• Servings: 4
• 1 cup canola oil, or as needed
• 1 large acorn squash - peeled, seeded, and grated
• 2 tablespoons grated red onion
• 1 serrano chile pepper, finely chopped
• 3 tablespoons all-purpose flour
• 1 egg
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt, or more to taste
• 1 pinch freshly ground black pepper
• 1 pinch cayenne pepper
• 4 corn tortillas
• 1/4 cup shredded lettuce, or to taste
• 1 avocado - peeled, pitted, and chopped
• 1 tomato, chopped
• 1/4 cup freshly grated cotija cheese

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat canola oil in a deep fryer or heavy pot over medium heat.
• mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
• drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. transfer squash fritters to a paper towel-lined plate to drain. fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
• layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.

Classic Roka Cheese Ball

Ingredients

• Servings: 22
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1 (5 ounce) jar kraft roka blue spread
• 1/2 teaspoon garlic powder
• 3/4 cup chopped planters pecans
• 1/4 cup dried cranberries
• ritz crackers

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• mix first 3 ingredients until well blended. refrigerate 2 hours.
• shape into ball; coat with chopped pecans and dried cranberries.
• serve with crackers.

Dt's Beef Dip

Ingredients

• Servings: 4
• 3 (8 ounce) packages cream cheese
• 15 green onions, chopped
• 2 (2 ounce) packages dried beef, chopped
• 3/4 cup milk
• 2 tablespoons beau monde ™ seasoning

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, beat cream cheese until smooth. stir in onion and beef. beat in milk, a little at a time, until dip is the consistency of a thick pea soup. stir in seasoning. refrigerate 8 hours or overnight before serving.

awesome lasagna pie

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon italian seasoning
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 cup cottage cheese
• 1 cup milk
• 2 eggs
• 1/2 cup biscuit baking mix

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c).
• crumble the ground beef into a large skillet over medium-high heat. cook and stir until no longer pink. drain and stir in the tomato paste, salt, and italian seasoning. set aside a little bit of the mozzarella and parmesan cheeses for the top; stir the rest into the ground beef. set aside.
• spread cottage cheese into the bottom of a 9 inch pie plate. spoon the ground beef mixture over the cheese. in a small bowl, stir together the milk and eggs. blend in the biscuit mix until smooth. pour over the top of the pie, covering completely.
• bake in the preheated oven until top is browned, about 30 minutes. remove from the oven and sprinkle the reserved cheese over the top.

piggy-iggy casserole

Ingredients

• Servings: 6
• 1/2 zucchini, thinly sliced
• 1/2 pound ground beef
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 cup crushed potato chips
• 1 jalapeno pepper, chopped
• 6 slices american cheese
• 1 teaspoon dried basil
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat an oven to 375 degrees f (190 degrees c). grease a 9x13-inch casserole dish.
• arrange the zucchini in a single layer in the bottom of the prepared dish. season the ground beef with the salt and pepper; spread gently over the layer of zucchini. sprinkle the crushed potato chips over the beef. scatter the jalapeno pepper over the chips. place the cheese slices in a single layer atop the chips and jalapeno peppers.
• bake in the preheated oven until the cheese begins to melt, about 5 minutes; sprinkle the basil over the cheese and return to oven for another 5 minutes. pour the water into the casserole dish; continue baking until the ground beef is cooked through entirely, about 35 minutes.

Potato And Ham Chowder

Ingredients

• Servings: 8
• 1 pound bacon, cut into 1-inch pieces
• 1 pound cubed fully cooked ham
• 1 small white onion, diced
• 6 cups fat-free milk
• 2 (10.75 ounce) cans condensed cream of potato soup
• 4 cups frozen southern-style hash brown potatoes
• 1 1/2 teaspoons garlic salt
• 1 teaspoon ground black pepper
• 2 cups shredded sharp cheddar cheese
• 4 green onions, thinly sliced

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
• pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
• ladle soup into bowls and top with cheddar cheese and green onions.

Grandma Gladys's Zucchini Soup

Ingredients

• Servings: 6
• 10 ounces ground turkey
• 3 turkey italian sausages, casings removed
• 1 cup chopped green bell pepper
• 2/3 cup chopped onion
• 4 stalks celery, thinly sliced
• 2 (28 ounce) cans stewed tomatoes
• 6 zucchini, cut into cubes
• 4 (10.75 ounce) cans low-sodium chicken broth
• 1 tablespoon italian seasoning
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon garlic powder
• ground black pepper to taste
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 35 mins


• cook and stir ground turkey, sausage, bell pepper, onion, and celery in a large pot over medium-high heat until meat is no longer pink and vegetables are tender, 10 to 12 minutes.
• stir tomatoes, zucchini, chicken broth, italian seasoning, sea salt, tarragon, garlic powder, and black pepper into turkey mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, about 1 hour. ladle soup into bowls and garnish with parmesan cheese.

Spinach Mushroom Lasagna

Ingredients

• Servings: 1
• 1 (8 ounce) package lasagna noodles
• 2 eggs, beaten
• 2 cups cottage cheese
• 1 (15 ounce) container ricotta cheese
• 2 teaspoons dried italian seasoning
• 2 tablespoons olive oil
• 6 cups sliced fresh mushrooms
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon ground black pepper
• 1 1/4 cups milk
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1/2 cup shredded parmesan cheese
• 1 (8 ounce) package shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch baking dish.
• bring a large bowl of salted water to a boil. stir in lasagna noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. drain.
• mix eggs, cottage cheese, ricotta cheese, and italian seasoning in a bowl; set aside.
• heat olive oil in a skillet over medium-high heat. cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
• stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. cook and stir until sauce is thick and bubbly.
• remove skillet from heat and stir spinach and 1/2 cup parmesan cheese into the mushroom sauce.
• arrange 3 lasagna noodles in a single layer in the prepared baking dish.
• spread 1/3 of the cottage cheese mixture over the noodles.
• spread 1/3 of the mushroom sauce over the cottage cheese mixture.
• sprinkle 1/3 of the mozzarella cheese on top. repeat the layers twice more.
• sprinkle remaining 1/4 cup parmesan cheese over the lasagna.
• bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. allow lasagna to rest for 10 minutes before slicing and serving.

shrimp pasta with tomato basil sauce

Ingredients

• Servings: 4
• 1 (16 ounce) package linguine pasta
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• 1 pinch italian seasoning, or to taste
• salt and ground black pepper to taste
• 2 large tomatoes, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1/3 cup red (optional)
• 1 teaspoon lemon juice
• 30 cooked shrimp, shelled and deveined
• 1 1/2 cups chopped fresh mushrooms
• 1 teaspoon grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. season with basil, italian seasoning, salt, and black pepper. stir in fresh tomatoes and canned tomatoes; simmer for 2 to 3 minutes. add red and lemon juice; simmer for 5 minutes more. stir shrimp and mushrooms into tomato mixture; cook and stir until mushrooms are tender, about 5 minutes.
• serve sauce over linguine and sprinkle with parmesan cheese.

Margherita® Pepperoni Antipasto Lettuce Wraps

Ingredients

• Servings: 6
• 2 ounces thickly sliced, diced deli margherita® sandwich or stick pepperoni
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 1/2 cup bottled roasted red bell peppers, drained, chopped
• 1/2 cup shredded asiago or parmesan cheese
• 2 tablespoons drained capers
• 24 leaves boston or bibb lettuce

Recipe

Preparation Time: 5 mins Ready Time: 20 mins


• combine all ingredients except lettuce in a medium bowl; mix well. (mixture may be prepared up to 4 hours before serving. cover and refrigerate.)
• just before serving, spoon antipasto mixture into lettuce leaves; roll up. or, arrange lettuce leaves on a serving platter with the bowl of antipasto mixture and let guests make their own wraps.

Spicy Sausage Broccoli Rabe Parmesan

Ingredients

• Servings: 4
• 8 ounces whole wheat rotini pasta
• 3 bunches broccoli rabe, trimmed
• 4 (4 ounce) links hot italian sausage, cut into 1 inch pieces
• 1 tablespoon sausage drippings
• 2 garlic cloves, chopped
• 1 (14.5 ounce) can diced tomatoes
• salt and ground black pepper to taste
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon olive oil, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes. drain well in a colander set in the sink.
• place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil over high heat. add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness.
• place the italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes. remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan. sprinkle in the garlic, and cook until it starts to brown, about 1 minute; stir in half the broccoli rabe. cook and stir until the rabe has wilted, and add the remaining rabe and the diced tomatoes. cook until all the rabe is tender, about 5 minutes; sprinkle with salt and black pepper.
• return the sausage to the skillet, and cook just until the meat is hot; sprinkle with parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil. serve over hot rotini.

Southwestern Corned Beef Quesadillas!

Ingredients

• Servings: 2
• 1/2 cup leftover corned beef brisket, shredded
• 2 (8 inch) flour tortillas
• 1/2 cup shredded monterey jack cheese
• 2 tablespoons diced green chilies

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• warm corned beef in a small bowl in microwave on high, 30 seconds to 1 minute.
• heat a skillet over medium heat. place 1 tortilla in the hot skillet. sprinkle with monterey jack cheese, corned beef, and green chilies.
• top with the other tortilla. heat until bottom tortilla is golden brown, 2 to 4 minutes . carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. cut in half to serve.

miles of mozzarella baked mostaccioli

Ingredients

• Servings: 10
• 2 teaspoons olive oil, divided
• 1/2 cup finely chopped onion, divided
• 3 cloves garlic, minced, divided
• 2 cups beef broth
• 2 (15 ounce) cans tomato sauce
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons white sugar
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon dried savory
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground marjoram
• 1 pound ground beef
• 1/2 cup diced green bell pepper
• 2 cups water
• 1 (16 ounce) package mostaccioli pasta
• 1 cup shredded mozzarella cheese
• 1 (8 ounce) package fresh mozzarella cheese, sliced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.
• heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. drain excess grease.
• stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. cover dish with aluminum foil.
• bake in the preheated oven for 20 minutes. remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. bake until cheese is melted and bubbling, about 10 minutes.

Baked Taco Dip

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese, at room temperature
• 1 pound lean ground beef
• 1 cup water
• 1 (1 ounce) package taco seasoning mix
• 1 1/2 cups salsa
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• spread cream cheese in an even layer in the bottom of an 8x8-inch baking dish.
• cook and stir beef in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes. add water and taco seasoning mix; stir. simmer until most of the liquid evaporates, 3 to 5 minutes.
• spread meat mixture over the cream cheese in the baking dish. pour salsa over meat mixture. top with cheddar cheese.
• bake taco dip in preheated oven until bubbling and cheese is melted, about 20 minutes.

cucumber medley soup

Ingredients

• Servings: 10
• 1/2 (12 ounce) package link sausage, casings removed
• 1 (15 ounce) can sweet peas
• 3 cups water
• 2 cucumbers - peeled, seeded, and chopped
• 1 (12 ounce) can evaporated milk
• 2 vegetarian patties, crumbled
• 1/2 cup chopped green bell pepper
• 2 green onions, chopped
• 3 cloves garlic, minced
• 2 cubes chicken bouillon
• 1 tablespoon dried dill
• 1 teaspoon italian seasoning
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon celery salt
• 1 bay leaf
• 1/4 cup grated parmesan cheese, or as needed (optional)

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• quarter sausages lengthwise; slice into 1/2-inch pieces and put in a slow cooker.
• blend peas in a blender until smooth; add to slow cooker.
• stir water, cucumbers, evaporated milk, vegetarian patties, bell pepper, green onions, garlic, chicken bouillon, dill, italian seasoning, parsley, curry powder, thyme, cayenne, celery salt, and bay leaf into the slow cooker.
• cook on high for 2 hours or on low for 5 hours. alternately, simmer covered in a pot over low heat until the cucumbers mash easily against the side of the pot, about 2 hours. sprinkle parmesan cheese over individual servings.

momma's poor man's lasagne

Ingredients

• Servings: 1
• 1 (8 ounce) package wide noodles
• 1 1/2 pounds lean ground beef
• 3/4 cup chopped sweet onion
• 1 (8 ounce) can no-salt-added tomato sauce
• salt and ground black pepper to taste
• 1 (8 ounce) package cream cheese at room temperature
• 1 cup small curd cottage cheese
• 1/4 cup sour cream
• 1/2 cup chopped green onion
• 1/3 cup chopped green bell pepper

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a rolling boil. boil the noodles until cooked through yet firm to the bite, about 5 minutes; drain.
• cook the ground beef and onions in a large skillet over medium heat, breaking the meat up into crumbles as it cooks, until the beef is completely browned, about 10 minutes. mix in the tomato sauce; season with salt and black pepper.
• beat the cream cheese in a bowl until smooth. stir the cottage cheese, sour cream, green onion, and green pepper into the cream cheese.
• layer half the cooked noodles into the bottom of the prepared baking dish; top with the cheese mixture, dropping it the noodles by spoonfuls and spreading over the noodles. cover with the remaining half of the noodles, and spread the meat mixture on top in an even layer.
• bake in the preheated oven until the casserole is bubbly, about 40 minutes.

chicken dorito® casserole

Ingredients

• Servings: 8
• 1 teaspoon seasoning (such as tony chachere's®), or to taste
• 2 pounds skinless, boneless chicken breast halves, cut into chunks
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (14 ounce) can whole kernel corn
• 1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as doritos®)
• 1 (8 ounce) package shredded mexican cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring saucepan of water and seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. drain and shred chicken.
• preheat oven to 350 degrees f (175 degrees c).
• mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
• spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the mexican cheese blend. repeat layering with the remaining ingredients.
• bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.

low carb broccoli soup

Ingredients

• Servings: 8
• 1 tablespoon extra-virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 pounds broccoli, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 5 cups vegetable broth
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup shredded cheddar cheese, or as desired (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. add broccoli, season with salt and pepper, and stir. pour vegetable broth and lemon juice into the pot.
• loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. puree with an immersion blender until smooth. garnish with cheddar cheese to serve.

cheddar fondue

Ingredients

• Servings: 3
• 1 (10.75 ounce) can cheddar cheese soup
• 1 1/4 cups shredded sharp cheddar cheese
• 1/4 cup dry white
• 1 clove garlic, minced
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon dry mustard

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• stir cheddar cheese soup, cheddar cheese, , garlic, worcestershire sauce, and dry mustard together in the top of a double boiler with the water gently simmering over medium-low heat; cook, stirring frequently, until the cheese is melted completely and the mixture is smooth, about 20 minutes

Taco Rice Bake

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 2 (8.8 ounce) pouches uncle ben's® ready rice® garden vegetable
• 1 (1.25 ounce) package sodium-reduced taco seasoning
• 3/4 cup water
• 1/2 cup shredded cheddar cheese, divided
• 2 roma (plum) tomatoes, seeded and chopped (optional)
• 1 avocado - peeled, pitted and sliced (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly oil a 10-inch round baking dish.
• heat a 10-inch non-stick skillet over medium heat. cook ground beef, breaking up chunks, until until browned throughout, about 10 minutes. drain off fat.
• stir in tomatoes, taco seasoning, and water and bring to a low simmer; simmer about 5 minutes.
• cook rice according to package directions.
• stir together ground beef mixture, rice, and 1/4 cup cheese. spread into prepared baking dish.
• top with remaining cheese and bake until cheese is melted and bubbly, about 10 to 15 minutes .
• serve with your favorite toppings such as chopped tomatoes or avocado slices, if desired.

hot n spicy crab dip

Ingredients

• Servings: 12
• 1 (16 ounce) can crabmeat
• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) package sharp cheddar cheese spread
• 3 tablespoons lemon juice
• 3 tablespoons worcestershire sauce
• 3 tablespoons
• 2 tablespoons chopped fresh chives
• 2 tablespoons grated onion
• 1 tablespoon chile-garlic sauce (such as sriracha®)
• 1 teaspoon cayenne pepper
• 1 clove garlic, crushed
• 1 pinch paprika, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix crabmeat, cream cheese, cheddar cheese spread, lemon juice, worcestershire sauce, , chives, onion, chile-garlic sauce, cayenne pepper, and garlic together in a bowl; spread evenly into a 9x9-inch baking dish. sprinkle crab-cheese mixture with paprika. cover baking dish with aluminum foil.
• bake in the preheated oven for 20 minutes; remove aluminum foil and bake until bubbling, about 5 more minutes.

skillet lasagna from land o'lakes®

Ingredients

• Servings: 6
• 6 ounces uncooked dried mafalda (mini lasagna noodles) or bowtie pasta
• 2 squares land o'lakes® italian herb saute ®
• 1 pound lean ground beef
• 3 cups fresh baby spinach leaves
• 1 (14.5 ounce) can diced tomatoes
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 5 mins Ready Time: 25 mins


• cook pasta according to package directions. drain; set aside.
• melt saute ® squares in 12-inch nonstick skillet over medium heat just until begin to form.
• place ground beef into skillet. cook 4 to 6 minutes or until browned. (do not drain beef.)
• add spinach and diced tomatoes. cook 2 to 3 minutes or until spinach is wilted and heated through. add cooked pasta. stir until well mixed.
• sprinkle with cheese. continue cooking, without stirring, 2 to 3 minutes or until cheese is melted.

I've Lost My Noodle Vegetarian Lasagna

Ingredients

• Servings: 6
• 1 serving olive oil cooking spray
• 2 cups cottage cheese
• 2 eggs
• 2 cups shredded mozzarella cheese
• 2 tablespoons italian seasoning
• 1 teaspoon salt
• 1 (2 pound) spaghetti squash - peeled, seeded, and sliced 1/4 inch thick spaghetti squash - peeled, seeded, and sliced 1/4 inch thick
• 1 (24 ounce) jar prepared spaghetti sauce
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with olive oil cooking spray.
• combine cottage cheese, eggs, mozzarella cheese, italian seasoning, and salt in a bowl; set aside.
• arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. sprinkle top of lasagna with with parmesan cheese. cover dish with aluminum foil.
• bake in the preheated oven until bubbling and the parmesan cheese has melted, about 35 minutes. remove dish from oven, remove foil, and bake until cheese topping is lightly browned, another 5 minutes.

curried chicken and broccoli casserole

Ingredients

• Servings: 6
• cooking spray (such as pam®)
• 1 bunch broccoli, cut into chunks - or more to taste
• 1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
• 2 (10.75 ounce) cans cream of chicken soup
• 1 cup mayonnaise
• 1/4 cup lemon juice
• 1 teaspoon curry powder
• salt and ground black pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup crushed corn flakes cereal
• 1/4 cup slivered almonds (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. carefully remove lid and spread broccoli into the bottom of the prepared baking dish. spread cooked chicken in a layer over the broccoli.
• whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. spread the cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
• bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

Chicken Enchiladas V

Ingredients

• Servings: 8
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 tablespoon margarine
• 1 onion, chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked chicken breast
• 1 (4 ounce) can chopped green chile peppers, drained
• 8 (8 inch) flour tortillas
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl mix the soup and sour cream; set aside.
• melt margarine in a medium saucepan over medium high heat. add onion and chili powder, and saute until tender. stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. cook and stir until heated through.
• spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. spoon about 1/4 cup of the chicken mixture down the center of each tortilla. roll up tortillas, and place, seam-side-down, in the baking dish. spoon remaining soup mixture on top, and sprinkle with cheese.
• bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

farfalle pasta with artichoke hearts

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow tie) pasta
• 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
• 1/4 cup chopped walnuts
• 3 tablespoons shredded parmesan cheese
• 3 tablespoons extra-virgin olive oil
• 1 lemon, juiced
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• bring a large pot of lightly salted water to a boil. cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
• mix artichoke hearts, walnuts, parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. season with salt and black pepper. add farfalle and stir to coat.

joe's special beef and spinach scramble

Ingredients

• Servings: 1
• 3 eggs, beaten
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1 tablespoon olive oil
• 1/3 cup diced onion
• salt and ground black pepper to taste
• 1/2 cup sliced mushrooms
• 1/2 pound lean ground chuck
• 1/2 cup cooked chopped spinach, squeezed dry, or more to taste
• 2 tablespoons grated parmigiano-reggiano cheese, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• beat eggs, basil, and oregano together in a bowl.
• heat oil in a large skillet over medium-high heat. saute onions with a pinch of salt in hot oil until onion is translucent, 4 to 6 minutes; add mushrooms with another pinch of salt. saute mushrooms and onion until mushrooms are soft and brown around the edges, 4 to 6 minutes more.
• stir ground beef, pepper, and salt into the mushroom mixture. cook and stir until meat is lightly browned and crumbly, 1 to 3 minutes. turn off the heat. push all meat to one side of the skillet and tilt the skillet so that the excess grease runs down to the bottom of the pan. use a paper towel to blot the grease.
• stir spinach into beef mixture and cook over medium heat until spinach is heated through, about 1 minute. add eggs; cook and stir until eggs are set, 3 to 4 minutes. season with salt and pepper and top with parmigiano-reggiano cheese.

el paso pizza

Ingredients

• Servings: 1
• 1 pound ground beef (preferably grass-fed)
• 1 tablespoon ground cumin
• 1 teaspoon ground dried chipotle pepper, or more to taste
• 1 tablespoon ancho chili powder
• 3/4 teaspoon salt
• 1 cup seeded and sliced poblano chiles
• 1/2 cup sliced green onions
• 1 1/2 cups marinara sauce
• 1 large prepared pizza crust
• 4 ounces shredded pepperjack cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 425 degrees f (220 degrees c).
• cook ground beef in a large skillet over medium heat until meat is browned and crumbly, about 10 minutes. season meat with cumin, chipotle pepper, ancho chili powder, and salt. stir in poblano pepper slices and green onions; cook until beef juices caramelize beef and peppers.
• hold a paper towel with tongs and use it to wipe the skillet clean of excess grease. tilt the pan to get as much as possible. pour marinara sauce into meat mixture and continue to cook and stir until pepper strips are slightly tender, 2 to 3 more minutes.
• roll pizza crust into a large rectangle on a floured work surface and place a large baking sheet lightly dusted with flour. use tongs to pick out pepper strips from sauce and distribute them evenly the crust; spread rest of meat sauce over crust. spread pepperjack cheese over top.
• place pizza on the bottom of the preheated oven and bake for 6 minutes. move pizza to the middle of the stove; continue baking until pizza crust is browned and cheese is bubbling and melted, 8 to 10 more minutes.
• remove pizza from pan and slide pizza a cooling rack to prevent crust from becoming soggy. cool for about 10 minutes before slicing.

quick hawaiian haystacks

Ingredients

• Servings: 8
• 2 (10.5 ounce) cans cream of chicken soup
• 3 cooked chicken breasts, cut into bite-sized pieces
• 1/2 cup milk, or more as needed
• 4 cups cooked rice
• 1 (5 ounce) can chow mein noodles
• 1 (8 ounce) can pineapple tidbits, drained
• 1 cup shredded cheddar cheese
• 3 stalks celery, chopped
• 2 green bell peppers, chopped
• 3 green onions, chopped
• 1/2 cup flaked coconut
• 1/2 cup slivered almonds
• 1 teaspoon soy sauce, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes.
• spoon 1/2 cup rice 8 plates. layer each serving of rice with chow mein noodles, the chicken mixture, pineapple, cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

skillet lasagna from land o'lakes®

Ingredients

• Servings: 6
• 6 ounces uncooked dried mafalda (mini lasagna noodles) or bowtie pasta
• 2 squares land o'lakes® italian herb saute ®
• 1 pound lean ground beef
• 3 cups fresh baby spinach leaves
• 1 (14.5 ounce) can diced tomatoes
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 5 mins Ready Time: 25 mins


• cook pasta according to package directions. drain; set aside.
• melt saute ® squares in 12-inch nonstick skillet over medium heat just until begin to form.
• place ground beef into skillet. cook 4 to 6 minutes or until browned. (do not drain beef.)
• add spinach and diced tomatoes. cook 2 to 3 minutes or until spinach is wilted and heated through. add cooked pasta. stir until well mixed.
• sprinkle with cheese. continue cooking, without stirring, 2 to 3 minutes or until cheese is melted.

Vegetable Cream Cheese Spread

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 2 cooked bacon strips, chopped
• 1 small roma (plum) tomato, diced
• 1 1/2 teaspoons dried chives
• 1 teaspoon minced garlic
• 1/4 teaspoon dried parsley
• 1 dash ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• beat cream cheese, bacon, tomato, chives, garlic, parsley, and pepper together in a bowl with an electric hand mixer until smooth.

ragu no boiling lasagna

Ingredients

• Servings: 12
• 2 (15 ounce) containers ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese, divided
• 2 eggs
• 2 (24 ounce) jars ragu® old world style® traditional sauce
• 12 uncooked lasagna noodles

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f. combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in bowl; set aside.
• spread 1 cup sauce in 13 x 9-inch baking dish. layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta cheese mixture; repeat. top with remaining 4 uncooked noodles and remaining sauce.
• bake 1 hour covered tightly with aluminum foil. remove foil and sprinkle with remaining mozzarella and parmesan cheeses. bake uncovered an additional 10 minutes. let stand 10 minutes before serving.

no yolks® one pot cheesy taco noodles

Ingredients

• Servings: 4
• 1/2 (12 ounce) package no yolks® extra broad noodles
• 1/2 pound extra lean ground beef
• 1/2 cup chopped onion
• 1 package (35 gram) sodium-reduced taco seasoning
• 2 cups canned crushed tomatoes
• 2 cups shredded tex mex cheese blend

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• prepare the noodles according to package directions. drain well and set aside.
• return the pot to the burner and set over medium heat. add the beef and onion. cook, stirring and breaking up the meat until browned. stir in the seasoning and tomatoes; simmer for 10 minutes.
• stir the noodles and cheese into with the beef mixture until gooey. spoon into bowls and garnish to taste.

artichoke spinach lasagna

Ingredients

• Servings: 8
• cooking spray
• 9 uncooked lasagna noodles
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) package herb and garlic feta, crumbled

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch baking dish with cooking spray.
• bring a large pot of lightly salted water to a boil. add noodles and cook for 8 to 10 minutes or until al dente; drain.
• spray a large skillet with cooking spray and heat on medium-high. saute onion and garlic for 3 minutes, or until onion is tender-crisp. stir in broth and rosemary; bring to a boil. stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. stir in pasta sauce.
• spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. sprinkle 3/4 cup mozzarella cheese over noodles. repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. sprinkle crumbled feta on top.
• bake, covered, for 40 minutes. uncover, and bake 15 minutes more, or until hot and bubbly. let stand 10 minutes before cutting.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

baked pasta casserole

Ingredients

• Servings: 8
• 12 ounces mostaccioli pasta
• cooking spray
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 38 ounces pasta sauce
• 1/4 teaspoon italian seasoning
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch garlic salt, or to taste
• 8 ounces sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container ricotta cheese
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• bring a large pot of lightly salted water to a boil; add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. drain.
• preheat oven to 350 degrees f (175 degrees c). coat the inside of a 9x13-inch baking dish with cooking spray.
• heat a large, deep skillet over medium-high heat. cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• mix pasta sauce, italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef mixture; bring to a boil. reduce heat and simmer until flavors have blended, about 20 minutes.
• stir sour cream, cream cheese, and ricotta cheese together in a bowl until smooth. stir cheese mixture and pasta together in a bowl until evenly coated; spread into the prepared baking dish. spoon pasta sauce mixture over pasta mixture. cover dish with aluminum foil.
• bake in the preheated oven for 20 minutes. remove foil and sprinkle cheddar cheese over pasta sauce. bake until cheese is bubbling, about 20 minutes more.

Salsa Chicken Rice Casserole

Ingredients

• Servings: 8
• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• 2 cups shredded monterey jack cheese
• 2 cups shredded cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups mild salsa

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place rice and water in a saucepan, and bring to a boil. reduce heat to low, cover, and simmer for 20 minutes.
• meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. bring to a boil, and cook for 20 minutes, or until done. remove chicken from water. when cool enough to handle, cut meat into bite-size pieces.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a medium bowl, combine monterey jack and cheddar cheeses. in a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. repeat layers, ending with cheese.
• bake in preheated oven for about 40 minutes, or until bubbly.

Bubbly Hot Reuben Dip

Ingredients

• Servings: 16
• 1/2 pound deli corned beef, chopped
• 1/2 cup drained sauerkraut, or to taste
• 1 cup thousand island salad dressing
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded swiss cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• layer chopped corned beef in a pie plate or quiche dish.
• spread sauerkraut over corned beef.
• combine thousand island dressing and cream cheese in a bowl until smooth; mix in swiss cheese. pour over sauerkraut layer.
• bake in preheated oven until bubbly, 20 to 25 minutes.

bab's south of the border taco dip

Ingredients

• Servings: 20
• 1 pound ground beef
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 (8 ounce) packages cream cheese, softened
• 1 red bell pepper, diced
• 2 teaspoons lime juice, or as needed
• 1 cup chopped fresh tomato
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese
• 2 cups chopped iceberg lettuce, divided
• 1/2 cup chopped green onion
• 1 (16 ounce) jar taco sauce
• 2 avocados - peeled, pitted, and diced
• 2 lime, zested and juiced
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr


• cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. drain the excess grease.
• stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. set aside to cool.
• in a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
• spread the cooled beef mixture over the cream cheese.
• top the beef layer with layers of tomato, black olives, cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
• lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
• finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.

mediterranean fried rice

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 1/2 cups cooked rice
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (6 ounce) jar marinated artichoke hearts, drained and quartered
• 1 (4 ounce) jar roasted red peppers, drained and chopped
• 1/2 cup crumbled feta cheese with herbs

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat olive oil in a skillet over medium heat; cook and stir garlic in the hot oil until fragrant and beginning to brown, about 2 minutes. stir in rice; cook until rice is hot and grains are separate, stirring often, 2 more minutes. add spinach and cook until heated through, 3 more minutes.
• stir artichoke hearts and roasted red peppers into rice mixture and cook 2 minutes; mix in feta cheese, remove from heat, and serve immediately.

Easy And Healthy Chicken Florentine

Ingredients

• Servings: 8
• 2 teaspoons olive oil, or as needed
• 1 large sweet onion, chopped
• 4 cloves garlic, minced
• 8 chicken breast tenders
• 1/2 pound baby spinach, or more to taste
• 1 (20 ounce) jar marinara sauce
• 1 (16 ounce) package fettuccine
• 8 ounces grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until just fragrant, 3 to 5 minutes. add garlic and cook for about 45 seconds. mix chicken tenders into onion mixture; cook until chicken is browned, 3 to 4 minutes per side. transfer chicken mixture to a 9x13-inch baking dish.
• cover chicken mixture with spinach; pour marinara sauce over spinach layer. cover the baking dish with aluminum foil.
• bake in the preheated oven until chicken is no longer pink in the center and spinach is wilted, about 30 minutes.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain and transfer fettuccine to serving plates.
• top each plate with chicken-marinara mixture; garnish each serving with parmesan cheese.

spinach tomato tortellini

Ingredients

• Servings: 6
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
• while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
• in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Vegetable Quiche Cups To Go

Ingredients

• Servings: 6
• cooking spray
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 3/4 cup liquid egg substitute
• 3/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup diced onion
• 1/4 cup chopped green bell pepper
• 3 drops hot pepper sauce (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
• mix spinach, egg substitute, cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. divide spinach mixture evenly among prepared muffin cups.
• bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.