Creamy Pasta Casserole

Ingredients

• Servings: 8
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1/2 (8 ounce) package cream cheese, softened
• 1 (24 ounce) jar pasta sauce
• 1 teaspoon italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 pound ground beef
• 1 onion, minced
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. melt cream cheese into the pasta. stir pasta sauce, italian seasoning, and red pepper flakes into the pasta mixture.
• heat a skillet over medium heat. break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. stir beef mixture into the pasta mixture.
• pour pasta-and-beef mixture into a 3-quart casserole dish. sprinkle mozzarella cheese over the dish.
• bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

Chicken Carbonara With Creamy Parmesan Sauce

Ingredients

• Servings: 6
• 1 (8 ounce) package spaghetti
• 1/2 pound bacon, chopped
• 2 cooked skinless, boneless chicken breast halves, diced
• 6 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 1/2 cups chicken broth
• 1/4 cup white grape juice
• 3 egg yolks, whisked
• 1 cup freshly grated parmesan cheese
• 1/4 cup freshly grated asiago cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. add chicken and stir until coated. stir garlic and red pepper flakes into chicken-bacon mixture; cook and stir until garlic is fragrant, about 2 minutes.
• pour chicken broth and grape juice over chicken mixture; reduce heat to low and cook until warmed, about 5 minutes. add about 3 spoonfuls broth mixture to egg yolks; whisk until egg yolks are warmed. pour egg yolk mixture into broth mixture; cook and stir over low heat until smooth.
• stir parmesan cheese and asiago cheese into egg-broth mixture; cook and stir until cheeses are melted and sauce is thickened, about 5 minutes. add spaghetti to sauce and mix well.

easy passover lasagna

Ingredients

• Servings: 10
• 28 ounces ricotta cheese
• 3 eggs
• 8 matzah sheets, or more as needed
• 3 (32 ounce) jars marinara sauce (such as classico® tomato and basil)
• 2 (16 ounce) packages shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat ricotta cheese and eggs together in a bowl.
• briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
• spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. spread a layer of ricotta mixture over matzah mixture. sprinkle mozzarella cheese over ricotta mixture layer. repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
• bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.

broccoli-beef wellington

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 (9 ounce) package frozen cut broccoli, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped onion
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 egg, beaten

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease.
• stir broccoli, mozzarella cheese, onion, sour cream, salt, and black pepper into ground beef. bring mixture to a boil, reduce heat to low, and simmer for 10 minutes.
• divide each package of crescent rolls in half to make 4 squares; press perforations to seal each piece into a solid sheet of dough. place dough squares an ungreased baking sheet and gently form each piece into a rectangle. spoon 1/4 of meat mixture into the center of each rectangle, bring 2 opposite long edges together in the center, and overlap. pinch edges of dough to seal into filled packets. brush with beaten egg.
• bake until packets are deep golden brown and the filling is hot, 18 to 22 minutes.

avocado breakfast bowl

Ingredients

• Servings: 2
• 1/2 cup water
• 1/4 cup red quinoa
• 1 1/2 teaspoons olive oil
• 2 eggs
• 1 pinch salt and ground black pepper to taste
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon ground black pepper
• 1 avocado, diced
• 2 tablespoons crumbled feta cheese

Recipe

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


• stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.
• heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.
• combine quinoa and eggs in a bowl; top with avocado and feta cheese.

cheese tortellini with spinach

Ingredients

• Servings: 7
• 1/2 head cauliflower, broken into florets
• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 3 cups marinara sauce
• 5 ounces fresh spinach, trimmed
• 1 (20 ounce) package frozen cheese tortellini

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 450 degrees f (230 degrees c).
• put cauliflower in a large bowl. drizzle olive oil over the cauliflower and toss to coat; spread a baking sheet and season with salt and pepper.
• roast in preheated oven until browning along the edges, 25 to 30 minutes.
• bring sauce to a simmer in a saucepan over medium heat. reduce heat to low, add spinach, cover the pot, and cook at a simmer, stirring occasionally, until the spinach wilts, 5 to 7 minutes.
• bring a large pot of lightly salted water to a boil; add frozen tortellini and cook at a boil until the tortellini float to the surface and the filling is hot, 6 to 8 minutes. drain and transfer to a large bowl.
• gently stir cauliflower into the tortellini. pour warm sauce over the mixture and toss to coat.

Kristie's Chicken Spectacular

Ingredients

• Servings: 6
• 3 eggs
• salt and ground black pepper to taste
• 1 cup french fried onions
• 6 skinless, boneless chicken breast halves
• 6 slices provolone cheese

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• beat eggs in a bowl; season with salt and pepper. spread the french fried onions on a plate. dip each chicken breast into the egg, then coat one side of the chicken breast with the fried onion. place chicken with onions on top on a 9x13 inch baking pan.
• bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). place one slice of provolone cheese on top of each chicken breast and return the pan to the oven, baking until the cheese is melted, 3 to 5 minutes.

greek-inspired skillet lasagna

Ingredients

• Servings: 4
• 1 pound ground lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup tomato paste
• 1 tablespoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 4 cups water
• 6 lasagna noodles, broken into 2-inch pieces
• 2 tablespoons balsamic vinegar
• 1 1/2 cups plain greek yogurt
• 1 tablespoon chopped fresh mint
• 1/4 cup crumbled feta cheese
• 5 fresh mint leaves, chopped, or to taste

Recipe

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


• heat a large skillet over medium-high heat. cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add onion and garlic to lamb; cook and stir until onion is translucent, 3 to 6 minutes.
• stir tomato paste, cinnamon, cayenne pepper, salt, and black pepper into lamb mixture; cook until spices are fragrant, 2 to 3 minutes. add water, lasagna noodles, and balsamic vinegar to lamb mixture; bring to a boil. cover skillet, lower heat, and simmer for 5 minutes. remove cover and simmer until noodles are tender yet firm to the bite and sauce is thickened, 5 to 7 more minutes.
• stir greek yogurt, 1 tablespoon mint, and salt together in a bowl. spoon yogurt mixture, about 2 tablespoons per addition, across top of lasagna mixture. sprinkle feta cheese over top and garnish with chopped mint leaves.

mama palomba's spaghetti sauce

Ingredients

• Servings: 16
• 2 (28 ounce) cans plum tomato puree
• 1/2 pound hot italian sausage, sliced into bite-sized pieces
• 1/2 pound mild italian sausage, sliced into bite-sized pieces
• 2 pounds ground chuck
• salt to taste
• ground black pepper to taste
• 1 large onion, diced
• 3 cloves garlic, diced
• 1 1/2 cups water
• 1 (12 ounce) can tomato paste
• 1/4 cup grated parmesan cheese
• 1 tablespoon dried basil, or to taste
• 1 tablespoon dried oregano, or to taste
• 1 tablespoon dried parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs


• heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
• heat a skillet over medium heat; cook and stir hot italian sausage, mild italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. season with salt and pepper. remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
• cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. transfer onion mixture to meat mixture.
• stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. sprinkle parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. simmer over low heat, stirring occasionally, for 3 hours.

ez pizza for kids

Ingredients

• Servings: 1
• 1 pound bulk lamb sausage
• 1 teaspoon italian seasoning blend
• 1/2 teaspoon red pepper flakes, or to taste (optional)
• 1 (8 ounce) package refrigerated crescent rolls
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 11 mins Ready Time: 26 mins


• preheat oven to 375 degrees f (190 degrees c).
• cook the sausage in a skillet over medium-high heat until crumbly and evenly browned. stir in the italian seasoning. drain, and set aside.
• place the crescent roll dough on a baking sheet and roll into 9x13 inch rectangle. spoon pizza sauce over the middle of dough, and top with mozzarella cheese, then cooked sausage. fold two opposite sides of the dough in towards the center to cover the sausage mixture; pinch edges of dough together in a few places to seal.
• bake in preheated oven until crust is browned, 11 to 14 minutes.

serious herb cheese spread

Ingredients

• Servings: 2
• 8 ounces cream cheese, softened
• 2 cloves garlic
• 3 green onions, chopped
• 1/2 teaspoon prepared mustard
• 1/2 teaspoon worcestershire sauce
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill weed
• 1/4 cup chopped fresh basil
• 1/4 cup chopped black olives
• 2 tablespoons lemon juice

Recipe

• combine all the ingredients and mix well. refrigerate in a mold for at least 2 hours.

breakfast wellington

Ingredients

• Servings: 12
• 1 pound ground sausage
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 2 (8 ounce) cans refrigerated crescent roll dough
• 1 egg white

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
• place thawed broccoli in a small saucepan, cover and cook over medium-low heat until tender, about 5 minutes.
• in a large bowl, mix together sausage, broccoli, sour cream and cheese.
• place 1 package of crescent rolls flattened on a 9x13 inch baking dish. cover with broccoli mixture. place remaining crescent rolls on top of mixture and pinch seams to seal. brush top with egg white.
• bake in preheated oven until golden brown, about 20 minutes.

Zucchini Pasta With Pine Nuts

Ingredients

• Servings: 2
• 3 tablespoons pine nuts
• 6 ounces thin spaghetti
• 3 tablespoons olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, pressed
• 1 zucchini, thinly sliced into rounds
• 2 tablespoons lemon juice
• 2 teaspoons italian seasoning
• salt and ground black pepper to taste
• 1/2 cup milk
• 1/2 cup grated parmesan cheese
• 1 roma tomato, diced

Recipe

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


• heat a skillet over medium-high heat; cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain and return pasta to pot to keep warm.
• heat olive oil in a skillet over medium heat; saute onion and garlic until onion softens, 5 to 10 minutes. add zucchini, lemon juice, italian seasoning, salt, and pepper; cook and stir until zucchini is translucent, about 5 minutes.
• pour milk over zucchini mixture and simmer until zucchini is softened, 5 to 10 minutes; add pasta and toss. transfer pasta mixture to plates and top each with parmesan cheese, pine nuts, tomato, and black pepper.

Martha's Clam Dip

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1 (6.5 ounce) can minced clams, drained with juice reserved
• 2 dashes hot pepper sauce
• 3 dashes worcestershire sauce
• 1 pinch ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix the cream cheese, minced clams, hot pepper sauce, worcestershire sauce and black pepper. blend in the reserved clam juice a few drops at a time, until the dip reaches the desired consistency.

eggplant manicotti with sausage

Ingredients

• Servings: 4
• 2 medium eggplants, peeled and cut lengthwise into 1/4-inch thick slices
• 6 ounces bulk mild italian sausage
• 1/2 cup part-skim ricotta cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh oregano
• 2 teaspoons chopped fresh basil
• 1 tablespoon grated parmesan cheese
• 1 (24 ounce) jar classico® tomato and basil sauce
• 1/4 cup shredded italian cheese blend

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• line a 15x17-inch baking pan with aluminum foil and spray with oil (for eggplant slices). lightly oil a 9x13-inch baking dish (for the manicotti).
• arrange eggplant slices in a single layer in 15x17 pan. roast eggplant until softened, about 20 minutes. reduce oven temperature to 350 degrees f (175 degrees c).
• cook sausage in a non-stick skillet over medium heat until it begins to brown and is no longer pink, breaking up clumps as it cooks. remove from pan and drain on paper towels.
• combine ricotta cheese, egg, garlic, oregano, basil and parmesan in a medium bowl; mix until smooth and well blended.
• pour a cup of classico tomato & basil pasta sauce into the 9x13 pan and spread evenly on the bottom of the pan.
• put 1 tablespoon of ricotta mixture longer end of eggplant slice and top with a scant teaspoon of crumbled sausage; roll up into thin roll. place on pasta sauce in 9x13 pan. repeat with eggplant slices making 2 rows of eggplant rolls in pan.
• sprinkle remaining sausage over eggplant rolls. spread remaining pasta sauce over eggplant rolls. top with shredded italian cheese blend.
• bake until sauce is bubbly, about 20 minutes. let stand 5 minutes before serving.

Chip Dip

Ingredients

• Servings: 3
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 tablespoons mayonnaise
• 1 tablespoon milk
• 1 tablespoon worcestershire sauce
• 3 tablespoons chopped onions

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small mixing bowl, combine cream cheese, mayonnaise, milk, worcestershire sauce, and grated onion.

Raspberry Kielbasa Over Cheese Grits

Ingredients

• Servings: 4
• 1 1/2 cups milk
• 1/2 cup water
• 1 cup dry grits
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
• 1 cup sliced fresh mushrooms
• 1 cup diced onion
• 1 cup raspberry preserves

Recipe

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


• in a saucepan, combine the water and milk. bring to boil, then stir in the grits, reduce the heat to low, and simmer until thick, about 10 minutes. stir in the cheese, and remove from the heat.
• heat the olive oil in a large skillet over medium heat. add the sausage, mushrooms and onion; cook and stir until browned. stir in the preserves, and simmer until sausage and mushrooms are coated and sauce is smooth, about 5 minutes. serve over cheese grits.

feta artichoke dip

Ingredients

• Servings: 18
• 1 (13.75 ounce) can artichoke hearts, drained, coarsely chopped
• 1 (8 ounce) package crumbled feta
• 1 cup mayonnaise
• 1/2 cup shredded parmesan cheese
• 2 ounces pimientos, drained and diced
• 3 cloves garlic, diced
• 1 tomato, chopped
• 3 green onions, sliced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease 9x9 inch baking dish.
• combine the artichoke hearts, feta, mayonnaise, parmesan cheese, pimientos, and garlic in a bowl; blend thoroughly. spoon into prepared baking dish.
• bake in preheated oven until top is lightly brown, 20 to 25 minutes. remove and garnish with tomatoes and green onions.

mexican stuffed peppers

Ingredients

• Servings: 6
• 1 pound ground beef
• 3/4 cup water
• 1 (1 ounce) packet taco seasoning
• 2 tablespoons vegetable oil
• 1 cup white rice
• 1 cup water
• 1 1/2 cups chunky salsa
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 large green bell peppers, tops and seeds removed
• 1 (8 ounce) package shredded mexican cheese blend
• 1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as doritos®)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
• heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. add 1 cup water, salsa, onion, and garlic; bring to a boil. lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. stir ground beef mixture into rice mixture.
• spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of mexican cheese and a layer of nacho cheese-flavored tortilla chips. repeat layering ingredients into bell peppers, ending with a mexican cheese layer. arrange stuffed peppers in a 9x9-inch baking dish.
• bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.

Simple Creamy Garlic-mushroom Chicken

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1/2 onion, chopped
• 1 tablespoon crushed garlic
• 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 pinch salt
• 1 pinch ground white pepper, or to taste
• ground black pepper to taste (optional)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1/4 cup frozen corn
• 2 1/2 tablespoons sour cream
• 1 tablespoon milk
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat oil in a large skillet over medium-high heat. saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. add chicken pieces; season with salt, white pepper, and black pepper. cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.
• stir condensed soup, mayonnaise, parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. sprinkle cheddar cheese over the top.
• bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. let rest for 5 minutes before serving.

Tuna Coney Dogs

Ingredients

• Servings: 4
• 4 ounces american cheese, cubed
• 3 hard-cooked eggs, chopped
• 1 (6 ounce) can tuna, drained and flaked
• 2 tablespoons chopped green bell pepper
• 2 tablespoons chopped onion
• 2 tablespoons chopped pimento-stuffed green olives
• 2 tablespoons chopped sweet pickles
• 1/2 cup mayonnaise
• 4 hot dog buns

Recipe

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


• preheat the oven to 300 degrees f (150 degrees c).
• in a medium bowl, combine the cheese, eggs, tuna, bell pepper, onion, olives and sweet pickles. stir in mayonnaise until everything is evenly coated. spoon generously into the hot dog buns, and wrap each sandwich in aluminum foil.
• bake the coneys in the preheated oven until filling is heated through and cheese is melted, about 10 minutes.

paleo taco salad

Ingredients

• Servings: 4
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup salsa
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 2 romaine hearts, shredded
• 3 cups cherry tomatoes, halved
• 1/4 cup shredded cheddar cheese, or to taste (optional)
• 1/3 cup cilantro, chopped

Recipe

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


• mix together chili powder, cumin, garlic powder, cayenne pepper, salt, and ground black pepper in a small bowl.
• heat a large skillet over medium-high heat and cook ground beef, stirring often, until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. mix in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir spice mixture into ground beef mixture and cook until fragrant, 2 to 3 more minutes.
• combine salsa, sour cream, and lime juice in a small bowl. to serve, spread shredded romaine lettuce a serving platter and top with meat mixture, salsa mixture, cherry tomatoes, cheddar cheese, and chopped cilantro.

Creamy Shrimp Stuffed Cherry Tomatoes

Ingredients

• Servings: 16
• 2 pints cherry tomatoes
• 1/2 pound cooked shrimp - peeled and deveined
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup parmesan cheese
• 2 teaspoons prepared horseradish
• 1 teaspoon lemon juice
• salt and pepper to taste
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• cut the top off each cherry tomato, and scoop out the pulp. place the tomatoes upside down on paper towels to drain.
• in a food processor, mix the shrimp, cream cheese, mayonnaise, parmesan cheese, horseradish, and lemon juice. season with salt and pepper. blend until smooth.
• with a pastry bag, pipe the shrimp mixture into the cherry tomatoes. garnish with parsley, and refrigerate until serving.

Broccoli Pie

Ingredients

• Servings: 8
• 3/4 cup baking mix
• 3 eggs
• 1 1/3 cups milk
• 2 (10 ounce) packages chopped frozen broccoli, thawed
• 2/3 cup chopped onion
• 12 ounces shredded cheddar cheese

Recipe

• preheat oven to 400 degrees f (200 degrees c). grease a 10 inch pie plate.
• in a large bowl, combine baking mix, eggs, and milk. mix until smooth. stir in broccoli, onion, and 2 cups of the shredded cheese. pour mixture into pie plate.
• bake in preheated oven for 25 to 30 minutes, until golden brown. top with remaining cheese and return to oven just until cheese is melted. serve hot.

greek salad dip

Ingredients

• Servings: 8
• 8 ounces crumbled feta cheese
• 1 (2.25 ounce) can chopped black olives
• 1 tomatoes, seeded and chopped
• 3 green onions, finely chopped
• 1/2 cup caesar salad dressing

Recipe

Preparation Time: 10 mins Ready Time: 35 mins


• mix the feta cheese, olives, tomatoes, green onions, and caesar salad dressing in a bowl. chill 25 minutes in the refrigerator.

mexican chicken casserole

Ingredients

• Servings: 8
• 3 skinless, boneless chicken breast halves
• 1 pound processed cheese food (such as velveeta®), torn into 4 pieces
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (10.5 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10 ounce) package large flour tortillas
• 2 teaspoons chili powder, or to taste

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• bring a saucepan of salted water to a boil. boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken breasts to a cutting board to cool. reserve and cool chicken broth.
• shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.
• individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
• spread the chicken mixture over the tortillas.
• individually dip the remaining tortillas into the water and arrange atop the chicken mixture. sprinkle chili powder over the tortillas.
• bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.

italian-style quinoa-stuffed sole

Ingredients

• Servings: 2
• 1/4 cup quinoa
• 1/2 cup water
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon lemon zest
• 4 (2 ounce) sole fillets
• 2 tablespoons grated parmesan cheese
• 4 lemon slices
• ground black pepper
• 2 tablespoons red vinegar
• 1/2 cup water

Recipe

Preparation Time: 20 mins Cook Time: 23 mins Ready Time: 1 hr 3 mins


• stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. pour into a mixing bowl, fold in the parmesan cheese, and allow the mixture to cool.
• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. lightly grease a small baking dish.
• spoon a quarter of the quinoa mixture one end of each sole fillet. fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. place the sole into the prepared baking dish, and add the vinegar and remaining water.
• broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.

Creamy Philadelphia® Pasta Primavera

Ingredients

• Servings: 6
• 3 cups penne pasta, uncooked
• 2 tablespoons kraft light zesty italian dressing
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 zucchini, cut into chunks
• 1 1/2 cups cut-up fresh asparagus (1-inch lengths)
• 1 red pepper, chopped
• 1 cup fat-free, reduced-sodium chicken broth
• 4 ounces philadelphia 1/3 less fat cream cheese, cubed
• 1/4 cup kraft grated parmesan cheese

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• cook pasta as directed on package.
• meanwhile, heat dressing in large skillet on medium heat. add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. add parmesan cheese; mix well.
• drain pasta; return to pot. add chicken and vegetable mixture; toss lightly. cook 1 min. or until heated through. (sauce will thicken upon standing.)

chicken murphy ii

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 3 tablespoons olive oil
• 1 pound hot italian sausage
• 2 medium baking potatoes, peeled and cubed
• 1/2 large red onion, diced
• 1 green bell pepper, seeded and diced
• 3 cloves garlic, chopped
• 1 (12 ounce) jar sliced jalapeno peppers
• 1 1/2 cups dry white
• 2 tablespoons cornstarch
• 1 (12 ounce) package rotini pasta
• 1/4 cup freshly grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• mix together the flour, salt and pepper in a medium bowl. dredge the cubed chicken breast in the flour to coat. heat olive oil in a large skillet over medium-high heat. fry the chicken cubes until browned on the outside. remove chicken, and set aside.
• in a separate pan, or indoor grill, fry the italian sausage links until cooked through. cut into 1/4 inch slices.
• place potatoes into a saucepan with enough water to cover. bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. drain and set aside.
• heat the skillet from cooking the chicken over medium heat. add more oil if necessary. saute onion and bell pepper until soft. stir in garlic, and cook for about 1 minute. pour in the whole jar of jalapenos, and the . scrape any bits of food from the bottom of the pan, and bring to a simmer. return the chicken to the pan, and add the sliced sausage and potatoes. simmer for 5 minutes.
• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until tender. drain.
• mix cornstarch with a small amount of water, and stir into the skillet with the sauce. cook over medium heat, stirring occasionally, until thick enough to coat the pasta. serve sauce over pasta with freshly grated parmesan cheese.

contadina® hawaiian-style pizza

Ingredients

• Servings: 6
• 1 (13.8 ounce) package refrigerated pizza crust dough
• 6 strips turkey bacon or lean deli ham slices
• 1 cup contadina® pizza sauce or pizza squeeze
• 1 1/2 cups shredded mozzarella cheese
• 1 (20 ounce) can del monte® pineapple chunks in 100% juice, well drained
• 1/2 cup thinly sliced green or red bell pepper strips
• 1/4 cup sliced green onion or diced red onion
• 2 tablespoons chopped cilantro (optional)

Recipe

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


• preheat oven to 400 degrees f. spray a large baking sheet with non-stick cooking spray. press dough into a 15x10-inch rectangle, and decoratively pinch the edges, if desired. bake 8 to 10 minutes or until edges begin to turn light golden brown.
• meanwhile, cook bacon or deli ham until crisp in a non-stick skillet over medium-high heat; crumble and set aside.
• spread pizza sauce evenly over crust. sprinkle with cheese and remaining toppings. bake 10 to 15 minutes or until cheese is melted and crust is golden brown.

Tropical Shrimp Scampi

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup olive oil
• 1/2 cup pineapple juice
• 1/2 cup no-pulp orange juice
• 5 teaspoons grated orange zest
• 5 teaspoons lemon zest
• 1 teaspoon salt
• 1 teaspoon pepper
• 5 cloves garlic, peeled
• 1 pound medium shrimp - peeled and deveined
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated parmesan cheese

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the linguine, and return to a boil. cook until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
• while pasta is cooking, combine the olive oil, pineapple juice, orange juice, orange zest, lemon zest, salt, pepper, and garlic in a blender. blend on high speed until smooth.
• pour sauce into a large skillet over medium-high heat. bring to a simmer and cook for 2 minutes. add the shrimp and parsley; cook until shrimp are pink and cooked through, 3 to 5 minutes.
• drain the linguini, and place on a serving platter. spoon the shrimp and sauce over the pasta, and top with a sprinkle of parmesan cheese.

My Best Beef Brisket

Ingredients

• Servings: 8
• 1 (10.5 ounce) can beef broth
• 3/4 cup soy sauce
• 1/4 cup lemon juice
• 3/4 tablespoon liquid smoke flavoring
• 5 pounds beef brisket
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon prepared horseradish

Recipe

Preparation Time: 5 mins Cook Time: 6 hrs

Ready Time: 14 hrs 5 mins


• place the brisket in a stainless steel or glass container. in a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. place in refrigerator and marinate overnight.
• preheat oven to 325 degrees f (165 degrees c). remove brisket from marinade and place in a 9x13 inch baking dish. bake in a preheated oven for 6 hours or until tender.
• for the sauce, in a small bowl combine the softened cream cheese and horseradish. whisk together thoroughly.

white and gold pizza

Ingredients

• Servings: 6
• 3 tablespoons olive oil, divided
• 1 large sweet onion, thinly sliced, separated into rings
• 1 pound frozen pizza dough, thawed
• 1 large clove garlic, minced
• 4 ounces philadelphia cream cheese, softened
• 3/4 cup kraft shredded mozzarella cheese
• 1/2 cup digiorno grated romano cheese
• 1/2 teaspoon crushed red pepper

Recipe

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


• heat oven to 425 degrees f.
• heat 1 tbsp. oil in large skillet on medium heat. add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
• place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. mix garlic and remaining oil; spread dough. bake 10 min.
• spread crust with cream cheese; top with remaining cheeses, onions and red pepper. bake 10 to 12 min. or until crust is lightly browned.

cavatapi with chicken ragu, mozzarella and basil

Ingredients

• Servings: 4
• 8 ounces cavatapi or penne pasta, uncooked
• 2 teaspoons olive oil
• 1/2 cup minced onion
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 (24 ounce) jar spicy red pepper pasta sauce
• 1 cup sargento® shredded reduced sodium mozzarella cheese
• 1/2 cup chopped fresh basil or italian parsley

Recipe

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


• cook pasta according to package directions, omitting salt.
• meanwhile, heat oil in large saucepan over medium heat. add onion and garlic; saute 3 minutes. add chicken; saute until chicken is no longer pink, about 5 minutes. add pasta sauce; simmer 10 minutes.
• drain pasta; transfer to four shallow bowls. top with chicken ragu, cheese and basil.

Zesty Chicken Orzo Casserole

Ingredients

• Servings: 6
• 1 (14.5 ounce) can chicken broth
• 1 (10 ounce) can diced tomatoes and green chile peppers, undrained
• 1 cup dried orzo
• 1 (22 ounce) package tyson® grilled & ready® frozen southwestern chicken breast strips, thawed and cut into bite-size pieces
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 5 mins Ready Time: 40 mins


• preheat oven to 350 degrees f. in a large saucepan combine broth, undrained tomatoes and orzo. bring to boiling. stir in grilled & ready® southwestern chicken strips. transfer mixture to a 2-quart baking dish.
• bake, covered, for 25 to 30 minutes or until pasta is tender. uncover and sprinkle with cheese during last 5 minutes of baking. let stand, covered, for 10 minutes before serving.

Stuffed Mushrooms I

Ingredients

• Servings: 9
• 36 fresh mushrooms
• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) can crab meat, drained
• 1/2 teaspoon garlic salt

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). lightly grease a baking sheet with non-stick cooking spray.
• stem the mushrooms. reserve 1/3 to 1/2 of the stems and mince them.
• whip the cream cheese until smooth.
• in a small bowl, combine minced mushroom stems and crabmeat. blend the cream cheese into the stem and clam mixture. add garlic salt and mix well. stuff the mushroom caps with the cheese mixture. arrange the caps on the prepared baking sheet.
• bake mushrooms at 350 degrees f (175 degrees c) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.

the fridge scavenger's tomato and cauliflower pasta

Ingredients

• Servings: 4
• 1 stalk celery, sliced
• 3 tablespoons olive oil
• 1 onion, quartered
• 1 clove garlic, chopped
• 1 head cauliflower, cut into small florets
• 1 (28 ounce) can whole peeled tomatoes, drained and mashed
• 1 teaspoon dried sage
• salt and ground black pepper to taste
• 2 tablespoons chicken broth, or as needed (optional)
• 1 (8 ounce) package linguine pasta
• 1 cup grated parmesan cheese

Recipe

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


• put a celery slice in a deep skillet with a cover; add olive oil. heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. add remaining celery, onion, and garlic to olive oil; turn heat to medium. cook and stir onion mixture until slightly tender, about 5 minutes.
• mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. add chicken broth if tomato and cauliflower sauce begins to burn.
• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
• pour tomato and cauliflower sauce over pasta; add parmesan cheese. toss to coat.

american turkey tacos

Ingredients

• Servings: 8
• 1 pound ground turkey
• 1/2 sweet onion, chopped
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste
• 8 taco shells, warmed
• 2 avocados, peeled and mashed
• 3/4 cup reduced-fat sour cream
• 1 cup pico de gallo
• 1 cup shredded colby cheese

Recipe

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


• heat a large skillet over medium-high heat; cook and stir the ground turkey and onion in the hot skillet until the turkey is crumbly, evenly browned, and no longer pink. season with salt, pepper, and garlic powder. drain and discard any excess grease.
• spread one side of the taco shell with avocado and the other side with sour cream. fill each taco shell with ground turkey and top with colby cheese and pico de gallo.

The Soup With The Little Meatballs

Ingredients

• Servings: 8
• 1 egg
• 2 pounds ground beef
• 1 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 2 quarts chicken broth
• 2 cups grated parmesan cheese
• 1 pound acini di pepe pasta

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large bowl, combine 1 cup cheese, italian seasoning, egg and ground beef. mix together well and form into small meatballs, no larger than 1 inch in diameter; set aside.
• in a large pot over medium high heat, combine the chicken broth and 2 cups cheese. bring this to a boil and reduce heat to medium. slowly add the meatballs, stirring gently so that they do not clump together into one uber-meatball. cook for about 30 minutes, until beef is no longer pink and broth is slightly thickened.
• add the pasta, again stirring gently so that they do not clump, and cook for about 30 more minutes, until pasta is tender and flavors are well blended. season to taste and serve immediately.

Red, White, And Green Pizza

Ingredients

• Servings: 1
• 1 (14 ounce) package pizza crust dough
• 1 teaspoon olive oil
• 4 ounces ricotta cheese
• 1/4 cup grated parmesan cheese
• 7 ounces frozen chopped spinach, thawed
• 1 (14 ounce) can artichoke hearts, drained and chopped (optional)
• 2 cloves garlic, crushed
• salt and pepper to taste
• 1 (8 ounce) package shredded italian 6-cheese blend
• 2 tomatoes, thinly sliced

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a baking sheet. spread the pizza dough in the prepared pan, and rub dough lightly with the olive oil.
• stir together the ricotta cheese, parmesan cheese, spinach, artichoke hearts, garlic, salt, and pepper. spread the mixture evenly over the dough. sprinkle evenly with the shredded italian cheese; top with the sliced tomatoes.
• bake in the preheated oven until crust is lightly browned and the cheese is melted and bubbly, about 20 minutes.

stuffed orange peppers

Ingredients

• Servings: 6
• 6 orange bell peppers, tops and seeds removed
• 1 pound ground turkey
• 1/3 cup chopped onion
• 1 (14.5 ounce) can diced tomatoes, or more to taste
• 1/2 cup white rice
• 1/2 cup water
• 1 teaspoon liquid smoke flavoring
• 1 cup shredded gouda cheese

Recipe

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


• bring a large pot of water to a boil; cook orange bell peppers until slightly softened, about 5 minutes. drain.
• heat a large skillet over medium-high heat. cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• preheat oven to 350 degrees f (175 degrees c).
• stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover skillet and simmer until rice is tender, about 15 minutes. remove skillet from heat; stir gouda cheese into turkey mixture.
• stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. cover dish with aluminum foil.
• bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

Reuben Spread

Ingredients

• Servings: 6
• 3 (2.5 ounce) packages thin sliced packaged corned beef
• 3/4 pound shredded swiss cheese
• 1 (16 ounce) can sauerkraut, drained and minced
• 1 (16 ounce) bottle thousand island salad dressing

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• in a medium bowl, mix corned beef, swiss cheese, sauerkraut and thousand island salad dressing.
• transfer the mixture to a 10 inch pie dish and bake in the preheated oven 30 to 45 minutes, until hot and bubbly.

smoked sausage casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package frozen peas
• 1 (1 pound) package smoked sausage, cut into 1/2-inch pieces
• 1 (15 ounce) can yellow corn, drained
• 1 (12 ounce) bottle chili sauce
• 1/4 cup finely chopped onion
• 1 tablespoon dried basil
• 1/4 teaspoon ground black pepper
• 2 cups shredded cheddar cheese, divided

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• bring a pot of water to boil; cook peas in the boiling water until cooked through, about 5 minutes. drain.
• mix peas, sausage, corn, chili sauce, onion, basil, black pepper, and 1 3/4 cup cheddar cheese together in a 3-quart casserole dish.
• bake in the preheated oven until casserole is bubbling, 30 to 40 minutes. sprinkle remaining 1/4 cup cheddar cheese over casserole and bake until cheese is melted, about 5 more minutes.

slow-roasted tomatoes with feta, olives and pinenuts

Ingredients

• Servings: 12
• 12 medium plum tomatoes, halved lengthwise and seeded
• 1 1/4 teaspoons salt
• 1/2 cup pinenuts
• 2 cups crumbled feta cheese
• 1 (3 ounce) package cream cheese
• 2/3 cup coarsely chopped kalamata olives
• 2 teaspoons dried oregano
• 2 tablespoons extra-virgin olive oil

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 25 mins


• sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. meanwhile, warm a small skillet over low heat. add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes.
• adjust oven rack to center position and heat oven to 325 degrees. mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. turn tomatoes cut side up and fill with about 2 tbs. of the feta mixture.
• bake until tomatoes are soft but still hold their shape, about 30 minutes. remove from oven and brush with oil. serve hot, warm or at room temperature.

brie pecan rollups with raspberry sauce

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 pound brie cheese
• 1 cup chopped green onion
• 2 cloves garlic, crushed
• 2 cups finely chopped toasted pecans
• 1 egg, beaten
• 1/4 cup water
• 2 cups fresh raspberries
• 1/4 cup white sugar
• 1/4 cup water
• salt and pepper to taste
• 1/2 cup olive oil

Recipe

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


• pound the chicken to flatten. soften brie in microwave; in a medium bowl combine the brie, green onion and garlic and mix together. spread about 1/4 cup of this mixture each chicken breast half. roll up and secure with toothpicks.
• combine egg beat and water in a small bowl and whisk together to make egg wash. place toasted pecans in a shallow dish or bowl. dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
• heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. when browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
• to make raspberry sauce: meanwhile, place raspberries, sugar and water in a blender. blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
• remove cooked chicken rolls from skillet to paper towels to drain. when drained, transfer to a serving plate and drizzle with raspberry sauce. drizzle some sauce the plate in a circle, and serve.

Broccoli Squares

Ingredients

• Servings: 12
• 2 (8 ounce) packages refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (1 ounce) package dry ranch-style dressing mix
• 1 head fresh broccoli, chopped
• 3 roma (plum) tomatoes, chopped
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 47 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a medium baking sheet.
• arrange the dinner roll dough in 4 rectangles on the baking sheet.
• bake in the preheated oven 12 minutes, or until golden brown. remove from heat and allow to cool completely.
• in a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. spread evenly on the crescent rolls. sprinkle with broccoli and tomatoes. top with cheddar cheese and serve.

Chicken Stuffed Buns

Ingredients

• Servings: 6
• 6 large sourdough buns
• 2 cups boneless chicken breast halves, cooked and diced
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded pepper jack cheese
• 1 cup grated parmesan cheese
• 6 cloves garlic, pressed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• slice the top off of each bun, saving the tops. hollow out each bun, leaving a shell.
• in a medium bowl combine chicken, cream cheese, pepper jack cheese, parmesan cheese, garlic and spinach. spoon mixture into each bun, packing it tightly; cap with bun tops. wrap each bun tightly in foil.
• bake in preheated oven for 20 minutes.

Steak Deals

Ingredients

• Servings: 6
• 2 pounds bottom round roast, cut into 1/8 inch thick slices
• salt and pepper to taste
• 2 (8 ounce) packages cream cheese, sliced
• 15 fresh hot chile peppers, seeded
• 2 pounds bacon, sliced

Recipe

• to grill: preheat grill to medium low heat. to roast: preheat oven to 350 degrees f (175 degrees c).
• spread out beef slices and season with salt and pepper to taste. put a slice of cream cheese and a hot pepper on the end of each slice, and roll up like an eggroll. wrap 1 slice of bacon lengthwise around each steak deal, then wrap a second bacon slice around each so that the first slice is secured. secure steak deals with toothpicks and place in disposable pans for grilling, or a 9x13 inch baking dish for roasting.
• cook steak deals on grill or in oven long enough for beef to be cooked through and bacon to be somewhat crispy (20 to 30 minutes).

easy italian stuffed shells and meatballs

Ingredients

• Servings: 12
• 2 teaspoons olive oil
• 1 small onion, minced
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can tomato sauce
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 tablespoon italian seasoning
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 1 (4.5 ounce) can sliced mushrooms, drained
• 4 cups shredded provolone cheese
• 12 ricotta-stuffed, frozen shell pasta
• 24 frozen cooked meatballs, thawed

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• heat the olive oil in a saucepan over medium heat. stir in the onion, and cook until translucent, about two minutes. stir in the tomato paste, tomato sauce, stewed tomatoes, italian seasoning, basil, oregano, mushrooms, and 2 cups of the provolone. cook until the cheese has melted, stirring occasionally. while the sauce is cooking, place the frozen shells and meatballs in the bottom of a 9x13 inch glass dish. pour the sauce over the shells, then sprinkle on the remaining 2 cups of provolone. cover the top of the dish with foil.
• bake in the preheated oven until the pasta has cooked through, and the cheese has melted, about 30 minutes.

California Casserole

Ingredients

• Servings: 6
• 2 cups chicken stock
• 3/4 cup uncooked long grain rice
• 2 cups sour cream
• 2 (4 ounce) cans diced green chiles
• 1/2 cup chopped green onions
• 1/2 teaspoon salt
• black pepper to taste
• 4 cups shredded monterey jack cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c). grease 1 1/2 quart casserole dish.
• bring chicken stock to a boil in a saucepan over medium heat. add rice, reduce heat to low, and cook until the liquid is absorbed, about 20 minutes. in a medium bowl, mix together the sour cream, green chilies, green onion, salt and pepper. set aside.
• spread half of the rice into the bottom of the prepared pan. spread with half of the sour cream mixture, and then half of the cheese. repeat layers ending with cheese on top.
• bake uncovered for 45 to 50 minutes in the preheated oven, or until the cheese is melted and bubbly. let stand for 5 minutes before serving.

Crabbies

Ingredients

• Servings: 8
• 1/4 cup margarine, softened
• 2/3 (5 ounce) container sharp processed cheese spread
• 8 ounces cooked crabmeat
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 8 english muffins, split

Recipe

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


• preheat oven on broiler setting.
• in a medium bowl, mix together margarine and cheese spread. stir in crabmeat, mayonnaise, garlic powder, and parsley. spread the mixture on the split english muffins. arrange on a cookie sheet.
• broil until the cheese mixture is bubbly.

happy mountain

Ingredients

• Servings: 4
• 2 cups long grain white rice
• 4 cups water
• 1 1/2 pounds skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 3/4 cup shredded cheddar cheese
• 3/4 cup chopped tomatoes
• 3/4 cup chopped green onions
• 1 cup pineapple chunks, drained
• 1/2 cup unsweetened flaked coconut
• 1 cup chow mein noodles

Recipe

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


• place rice and water into a saucepan, and bring to a boil. reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. set aside.
• meanwhile, place the chicken breasts into a saucepan with enough water to cover. bring to a boil, and cook until tender, 20 to 30 minutes. remove from the water, reserving liquid, and shred.
• return the shredded chicken to the saucepan, and stir in soup. stir in about 1 cup of the reserved water, or until the sauce reaches your desired consistency. simmer for 15 minutes.
• to serve, place one cup of cooked rice a plate, spoon some of the chicken mixture over it, then top with small amounts of cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles until you have a happy mountain. now grab a fork and enjoy!

penne with peas and pancetta

Ingredients

• Servings: 4
• 6 ounces dried penne pasta
• 4 ounces pancetta or bacon, coarsely chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/4 cups fat-free milk
• 1 tablespoon all-purpose flour
• 1 (15 ounce) can del monte® sweet peas, drained
• 1/3 cup parmesan cheese
• cracked black pepper
• chopped fresh sage leaves (optional)

Recipe

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


• cook pasta according to package directions; drain. cover and keep warm.
• cook pancetta over medium heat in a large skillet until crisp. using a slotted spoon, transfer pancetta to paper towels to drain, reserving 1 tablespoon drippings in skillet. add onion and garlic to drippings in skillet; cook and stir for 4 to 5 minutes or until tender.
• whisk together milk and flour in a small bowl. add milk mixture to skillet. cook and stir until thickened and bubbly. cook and stir for 2 more minutes. add canned peas and pancetta to the cooked pasta; gently toss to coat.
• to serve, sprinkle pasta with cheese and pepper. if desired, top with sage.

easy italian sausage spaghetti

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 2 pounds sweet italian sausage
• 1 pound fresh mushrooms, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 tablespoon minced garlic
• 2 (28 ounce) cans tomato sauce
• 2 tomatoes, diced
• 1 (6 ounce) can tomato paste
• 1 (6 ounce) can sliced black olives, drained
• 1 teaspoon dried oregano, or to taste
• 1 teaspoon dried basil, or to taste
• salt to taste
• 1 (16 ounce) package spaghetti, or as needed
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat olive oil in a large skillet over medium-high heat. cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
• stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. simmer mixture until flavors infuse, about 30 minutes.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and transfer to a serving bowl; top with tomato-sausage sauce and parmesan cheese.

Deep Fried Cheese Curds

Ingredients

• Servings: 24
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 pound cheese curds
• 1 quart oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 1 min Ready Time: 11 mins


• in a medium bowl, sift together the flour, baking powder, and salt. stir in the eggs and milk. mix until smooth. add more milk for a thinner batter. coat the cheese curds with the batter.
• heat the oil in a large, heavy skillet over medium heat. fry the coated cheese curds approximately 1 minute each, until golden brown. drain on paper towels.

Barbeque Beef Bake

Ingredients

• Servings: 6
• 1 pound ground beef
• 3/4 cup chopped onion
• 1 cup barbeque sauce
• 2 cups shredded cheddar cheese
• 2 cups baking mix (such as bisquick ®)
• 2 eggs
• 1 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c).
• cook the ground beef and onion together in a large skillet over medium heat until the beef is completely browned; stir the barbeque sauce and cheddar cheese into the ground beef. pour the mixture into a 9x13-inch dish.
• whisk the baking mix, eggs, and milk together in a bowl; pour over the beef mixture.
• bake in the preheated oven until the crust is golden brown and cooked throughout, about 25 minutes.

Quick Ham Tetrazzini

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup diced ham
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• salt and ground black pepper to taste
• 1 cup frozen peas (optional)

Recipe

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


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• heat olive oil in a large saucepan over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. add diced ham; cook and stir until ham pieces are slightly browned, about 5 more minutes. stir cream of mushroom soup and milk into ham and onion, stirring until smoothly combined. mix in cheddar cheese, salt, black pepper, and peas. simmer until thickened, about 5 more minutes.
• toss cooked macaroni into ham mixture and serve.

chili casserole with egg noodles

Ingredients

• Servings: 6
• 1 (12 ounce) package wide egg noodles
• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 (15 ounce) cans tomato sauce
• 1 (8 ounce) can tomato sauce
• 15 fluid ounces water
• 1 cup red
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 cup shredded sharp cheddar cheese

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x14 inch baking dish.
• fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. add the onion and garlic; continue cooking and stirring until the onion is translucent. pour all of the tomato sauce, water, and red into the mixture. season with cumin, oregano, and cayenne pepper. bring the mixture to a simmer. mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. sprinkle the cheddar cheese over the top of the pasta and sauce.
• bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.

amish breakfast bake

Ingredients

• Servings: 16
• 1 large anaheim chile pepper
• 2 (12 ounce) packages reduced fat lamb sausage (such as jimmy dean®)
• 1 cup chopped sweet onion
• 1 cup chopped zucchini
• 1 cup chopped bell pepper
• 18 eggs, lightly beaten
• 1 (2 pound) package frozen southwestern-style hash brown potatoes, thawed
• 3 cups shredded reduced-fat cheddar cheese
• 2 cups low-fat small curd cottage cheese
• 1 1/2 cups shredded reduced-fat swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 45 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• cut the anaheim pepper into halves lengthwise; remove and discard the stem, seeds, and ribs. place the pepper, cut-sides down, the prepared baking sheet.
• cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. place the blackened pepper into a bowl and tightly seal with plastic wrap. allow the pepper to steam as it cools, about 20 minutes. remove and discard skins; chop pepper.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes; remove sausage using a slotted spoon to a plate, leaving rendered fat in the skillet.
• return skillet to medium-high heat. saute onion, zucchini, bell pepper, and anaheim pepper in hot skillet until just tender, about 4 minutes.
• stir eggs, hash browns, cheddar cheese, cottage cheese, and swiss cheese together in a large bowl; add sausage and sauteed vegetables and stir. pour egg mixture into prepared baking dish.
• bake in the preheated oven until eggs are set and mixture is bubbling, about 70 minutes. let cool for 10 minutes before slicing.

prosciutto and onion omelette

Ingredients

• Servings: 1
• 2 1/2 slices prosciutto
• 1/2 small yellow onion, sliced
• 1/2 tomato, diced
• 1/2 cup pinot grigio
• 1 teaspoon olive oil
• 1 egg
• 1/3 cup egg whites
• 1 ounce shredded cheddar cheese, divided

Recipe

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


• roll each prosciutto slice into a cylinder and cut into 3/4-inch segments; put into a saucepan. stir onion, tomato, and pinot grigio with the prosciutto; cook over medium-high heat until most of the has evaporated, about 10 minutes.
• heat olive oil in a small skillet or omelet pan over medium heat. beat egg and egg whites together in a small bowl; pour into the hot skillet and tilt the skillet around so the egg covers the cooking surface completely. cook egg undisturbed until no longer wet on top, about 5 minutes.
• pour the prosciutto mixture over one half of the egg; top with cheddar cheese. lift the opposing half of the egg with a spatula and fold over the filling. continue to cook until the cheese melts, about 2 minutes more.

cheese and garden vegetable pie

Ingredients

• Servings: 1
• 1 (9 inch) deep dish pie crust
• 3 vine-ripened tomatoes
• 1 small onion
• 1/4 cup chopped green bell pepper
• 3/4 cup mayonnaise
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 3 slices bacon
• 2 slices bacon, for topping

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• bake the pie shell for 9 to 10 minutes or until browned. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• cut the tomatoes into bite size pieces, dice the onion and the green bell pepper.
• in a large bowl, mix the mayonnaise, cheeses, vegetables and bacon. spoon into the baked pie shell. top with additional crumbled bacon.
• bake at 350 degrees f for 25 minutes or until edges brown.

Nacho Dip I

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese
• 1 cup sour cream
• 2 tablespoons taco seasoning mix
• 3/4 cup salsa
• 3/4 cup shredded lettuce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the softened cream cheese, sour cream and taco seasoning on a large plate or in a pie plate. spread the salsa on top of the cream cheese-sour cream mixture. top with lettuce and cheddar cheese.

Broccoli And Provolone Quiche

Ingredients

• Servings: 8
• 3 cups broccoli florets
• 3 tablespoons olive oil
• 2 cloves garlic, peeled and minced
• 1 medium onion, finely chopped
• 1/4 teaspoon red pepper flakes
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 egg yolk, beaten
• 1 pint heavy cream
• salt and pepper to taste
• 1 cup shredded provolone cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• place a steamer basket in a medium saucepan filled with about 1 inch of water. place broccoli in the steamer basket, and bring water to a boil. cover, and steam 5 minutes, or until broccoli is tender but firm.
• heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. mix in the broccoli, and continue cooking 1 to 2 minutes. season with red pepper flakes. transfer to the pie crust.
• in a medium bowl, whisk together eggs, egg yolk, and heavy cream. pour over the broccoli mixture in the pie crust. season with salt and pepper. top with provolone.
• bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

sweet sesame chicken pizza

Ingredients

• Servings: 8
• 6 ounces grilled chicken strips
• 2 tablespoons ginger plum sauce
• 1 (12-inch) pizza crust, par-baked
• 1 tablespoon honey
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 1/2 cup thai sweet chili sauce
• 1 cup pizza cheese blend
• 1 (8 ounce) can dole® pineapple tidbits, drained*
• 1/2 small green bell pepper, julienned
• 2 tablespoons dole® green onion, thinly sliced

Recipe

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


• toss chicken strips with plum sauce to coat.
• brush rim of crust with honey and sprinkle over white and black sesame seeds.
• spread sauce evenly over crust. top with remaining ingredients.
• bake at 450 degrees f 12 to 15 minutes. garnish with green onions.

italian easter frittata

Ingredients

• Servings: 4
• 3/4 cup grated farmer's cheese
• 1 cup shredded mozzarella cheese
• 1 1/2 cups cooked crumbled italian sausage
• 3/4 cup chopped hard salami
• 1/2 cup chopped pepperoni
• 1 1/2 cups ricotta cheese
• 11 eggs

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• place farmer's cheese in 1 bowl and mozzarella cheese in a separate bowl.
• combine sausage, salami, and pepperoni in a non-stick frying pan over medium heat; cook and stir until warmed, about 5 minutes. stir ricotta cheese into meat mixture until melted and stringy, about 5 minutes. stir farmer's cheese and mozzarella cheese into meat mixture until warmed, about 5 minutes.
• blend eggs together in a blender until frothy; pour into meat-cheese mixture and stir until some of the liquid evaporates, about 5 minutes. pour egg mixture into a 9-inch pie pan.
• bake in the preheated oven until top has risen and is starting to brown, about 20 minutes. cool frittata on a wire rack until set, at least 5 minutes.