Sour Cream Chicken Enchiladas

Ingredients

• Servings: 12
• 1 bunch cilantro
• 1 cup sour cream
• 2 (7 ounce) cans jalapeno salsa
• 2 (7 ounce) cans prepared green chile salsa
• 2 skinless, boneless chicken breast halves, cooked and shredded
• 1 onion
• 12 (6 inch) flour tortillas
• 2 cups shredded cheddar cheese

Recipe

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


• to make sour cream mixture: in a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. set aside.
• to make chicken mixture: in a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. mix well.
• preheat oven to 350 degrees f (175 degrees c).
• heat tortillas in conventional or microwave oven until soft. pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. pour remaining sour cream mixture over all and top with shredded cheese.
• cover dish tightly with aluminum foil and bake at 350 degrees f (175 degrees c) for about 30 minutes, or until dish is heated through and bubbling.

spicy breakfast meatballs

Ingredients

• Servings: 45
• 1 (20 ounce) package bulk spicy italian turkey sausage
• 1 (20 ounce) package spicy italian ground turkey
• 3 eggs
• 4 ounces 2%-fat cheddar cheese
• 1/4 onion, minced
• 1/4 teaspoon ground black pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix sausage, ground turkey, eggs, cheddar cheese, onion, and black pepper in a large bowl; roll into 1 1/2-inch balls. arrange meatballs baking sheets.
• bake in preheated oven until no longer pink in the center and the juices run clear, 18 to 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Spaghetti Casserole Ii

Ingredients

• Servings: 1
• 1 pound spaghetti
• 1 pound lean ground beef
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 2 cups tomato juice
• 1 cup shredded cheddar cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, cook ground beef until brown. drain. place beef in a 9x13 inch baking dish. top with tomatoes, tomato soup and tomato juice. layer spaghetti over tomatoes and top with shredded cheddar.
• bake in preheated oven for 45 minutes, until cheese is golden and bubbly.

lamb chops with fresh tomato, onion, garlic, and feta

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 4 lamb loin chops, 1 inch thick
• salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 pint red grape tomatoes, halved
• 1/2 pint yellow grape tomatoes, halved
• 3 cloves garlic, diced
• 1 tablespoon dried basil
• 2 1/2 teaspoons balsamic vinegar
• 4 ounces feta cheese, crumbled

Recipe

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


• heat 1 tablespoon oil in a skillet over medium heat. stir in the onion and cook until golden brown. set aside.
• heat 1/2 tablespoon oil in the skillet. season lamb chops with salt, pepper, and garlic powder, and place in the skillet. cook to desired doneness. set aside and keep warm.
• heat remaining oil in the skillet. return onions to skillet, and stir in tomatoes, garlic, and basil. cook and stir about 3 minutes, until tomatoes are tender. mix in balsamic vinegar, and season with salt and pepper. top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Awesome Italian Macaroni And Cheese

Ingredients

• Servings: 1
• 6 cubes chicken bouillon
• 2 quarts water
• 1 (8 ounce) package macaroni
• 10 ounces diced smoked ham
• 3 eggs
• 2 cups half-and-half
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
• dissolve chicken bouillon cubes in water in a large pot; bring to a boil. cook macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain.
• layer about half the macaroni in the bottom of the prepared baking dish; top with about half the diced smoked ham. repeat layers.
• whisk eggs, half-and-half, salt, and white pepper together in a bowl; pour over the noodle and ham layers. top everything with cheddar cheese.
• bake in preheated oven until the cheese is melted and browning around the edges, about 35 minutes.

Bacon Wrapped Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 (8 ounce) package cream cheese, sliced
• 4 slices bacon
• 1 teaspoon chopped fresh chives
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 1 pinch salt

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• pound the chicken breasts until flat. put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. wrap each rolled breast with 1 slice of bacon and secure with toothpicks. place in a 9x13 inch baking dish.
• in a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. mix until smooth, then pour over chicken.
• bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

baked penne with italian sausage

Ingredients

• Servings: 6
• 1 (12 ounce) package dry penne pasta
• 2 teaspoons olive oil
• 1 pound mild italian sausage
• 1 cup chopped onion
• 1/2 cup white
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes with garlic
• 1 (6 ounce) can tomato paste
• 2 cups shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• heat oil in a large, deep skillet. place sausage and onion in the skillet and cook over medium high heat until evenly brown. drain excess fat. pour in , and cook for 1 minute, stirring, to deglaze the pan. stir in tomato sauce, diced tomatoes and tomato paste. simmer for 10 minutes, stirring occasionally. toss with cooked pasta, and place in a 9x13 inch baking dish. sprinkle top with mozzarella.
• bake in preheated oven for 20 minutes, or until cheese is melted.

Ricotta Mochachino

Ingredients

• Servings: 3
• 2 cups cold, strong, brewed coffee
• 1/2 cup part-skim ricotta cheese
• 2 packets artificial sweetener
• 1 tablespoon powdered coffee creamer
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1 tray ice cubes

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour coffee into the container of a blender, and add ricotta cheese, sweetener, coffee creamer, vanilla and cocoa. place ice cubes on the top. blend until smooth, and pour into glasses.

Daddy's Guacamole Dip

Ingredients

• Servings: 3
• 2 avocados, halved with pits removed
• 2 tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup diced sweet onion
• 1 lemon, juiced
• 2 cups cottage cheese
• 1/2 teaspoon garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• scoop flesh out of the avocado and place it in a medium size mixing bowl. mash the avocado well. add lemon juice to the avocado and mix well. place tomatoes, jalapeno pepper, onion, cottage cheese, garlic powder, salt and pepper into the mixing bowl; stir until the ingredient are combined. chill for at least one hour before serving.

Meal-in-one

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 (10.5 ounce) can condensed french onion soup
• 1 tablespoon worcestershire sauce
• 2 teaspoons prepared yellow mustard
• 2 tablespoons cold water
• 1 tablespoon all-purpose flour
• 3 cups peeled and thinly sliced potatoes
• 2 (10 ounce) packages frozen mixed vegetables, thawed
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat the oven to 375 degrees f (190 degrees c).
• cook ground beef in a skillet over medium-high heat until evenly browned. drain excess grease. season with garlic, salt and pepper. stir in the onion soup, worcestershire sauce and mustard, and bring to a boil. mix together the cold water and flour, and stir into the sauce. simmer over low heat for a few minutes, then set aside.
• meanwhile, place potatoes in a saucepan and add enough water to cover. bring to a boil, and cook for 3 minutes, not until tender. drain.
• spread half of the beef mixture in the bottom of a 9x13 inch baking dish. arrange half of the potatoes over the beef. cover with a layer of mixed vegetables. repeat layers.
• cover the dish, and bake for 50 minutes in the preheated oven. uncover, and sprinkle shredded cheese over the top. bake for an additional 10 minutes to melt cheese.

Holiday Cheese Ball

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 (2.5 ounce) package smoked sliced beef, chopped
• 3 green onions, finely chopped
• 1 dash hot pepper sauce

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine cream cheese, beef, onions and pepper sauce with hands or an electric mixer. shape into a ball. chill at least 1 hour before serving with crackers.

Cheesy Potato And Corn Chowder

Ingredients

• Servings: 6
• 2 tablespoons margarine
• 1 cup chopped celery
• 1 cup chopped onion
• 2 (14.5 ounce) cans chicken broth
• 3 cups peeled and cubed potatoes
• 1 (15 ounce) can whole kernel corn
• 1 (4 ounce) can diced green chiles
• 1 (2.5 ounce) package country style gravy mix
• 2 cups milk
• 1 cup shredded mexican-style processed cheese food

Recipe

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


• in large saucepan, melt margarine over medium high heat. add celery and onion; cook and stir until tender, about 5 minutes.
• add chicken broth; bring to a boil. add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• stir in corn and chiles; return to boiling. dissolve gravy mix in milk; stir into boiling mixture. add cheese; cook and stir over low heat until cheese is melted.

putzwutz

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked egg noodles
• 1 pound ground beef
• 1 pound lamb sausage
• 1 onion, chopped
• 1 (1 pound) loaf processed cheese food, cubed
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) package frozen corn
• 1 green bell pepper, seeded and chopped
• 1 (4 ounce) can sliced mushrooms, drained

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• bring a large pot of water to a boil. add the egg noodles, and cook until tender, about 8 minutes. meanwhile, crumble the ground beef and lamb into a large skillet over medium heat. add the onion to the meat once there are juices in the pan. cook and stir until onion is tender and meat is no longer pink. drain grease.
• transfer the meat and onion to a 9x13 inch baking dish, and mix in the egg noodles, cheese, tomato sauce, corn, green pepper and mushrooms.
• bake for 45 minutes in the preheated oven, until bubbling hot and lightly browned on the top.

Beef And Cheese Ball

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese, softened
• 5 ounces dried beef
• 1 small white onion, chopped
• 1 small finely chopped green bell pepper
• 1 tablespoon worcestershire sauce
• 1 teaspoon onion juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, worcestershire sauce, and onion juice. mix well and shape mixture into a ball. using the reserved beef, coat the rest of the ball with beef.

turkey cranberry wreath bake

Ingredients

• Servings: 8
• 2 (8 ounce) packages refrigerated crescent rolls
• 1/2 cup mayonnaise
• 2 tablespoons dijon mustard
• 1/2 teaspoon ground black pepper
• 2 cups chopped cooked turkey
• 1/2 cup sliced celery
• 3 tablespoons chopped fresh parsley
• 1/2 cup dried cranberries
• 4 ounces shredded swiss cheese
• 1 egg, beaten

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• separate crescent roll dough into 16 triangles.
• place 8 dough triangles a large baking pan, arranging them in a circle with the wide ends together in the center. pinch the corners of the wide ends together to join the circle.
• place a new dough triangle down next to an existing one with the pointed end towards the center. pinch the two triangles together to make a rectangular-shaped petal. repeat with remaining 7 triangles to make 8 rectangular dough petals in a circle.
• mix mayonnaise, dijon mustard, and black pepper together in a bowl.
• lightly toss together cooked turkey, celery, parsley, cranberries, and swiss cheese in a separate bowl. stir the mayonnaise mixture into the turkey mixture until well combined.
• scoop up about 1/2 cup of turkey mixture and place at the bottom of a dough rectangle towards the center.
• fold the dough rectangle over the filling from the top towards the center, and pinch the top end down to enclose the filling in a ring-shaped piece of dough. repeat with remaining filling.
• brush the wreath with beaten egg.
• bake in the preheated oven until the filling is hot and the crescent roll dough is golden brown, 25 to 30 minutes.

lamb chops stuffed with smoked gouda and bacon

Ingredients

• Servings: 2
• 2 ounces smoked gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in lamb chops
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

Recipe

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


• preheat an outdoor grill for medium heat.
• in a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
• lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the lamb, going all the way to the bone, but leaving the sides intact. stuff cheese mixture into pocket, and close with a wooden toothpick. brush meat with oil, and season with salt and more black pepper.
• lightly oil the grill grate. grill over medium heat for 5 to 8 minutes on each side, or until lamb is done. careful not to overcook!

Macaroni With White Sauce

Ingredients

• Servings: 12
• 1 1/2 (16 ounce) packages uncooked elbow macaroni
• 2 tablespoons vegetable oil, divided
• 2 cubes chicken bouillon
• 1 large onion, chopped
• 1 3/4 pounds ground beef
• 4 tablespoons tomato paste
• salt to taste
• ground black pepper to taste
• 1/4 cup vegetable oil
• 3/4 cup all-purpose flour
• 3 cups milk
• 1/2 teaspoon ground white pepper
• 3 cups shredded mozzarella cheese

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 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 boil. add pasta, 1 tablespoon oil and bouillon cubes, and cook for 8 to 10 minutes or until al dente; drain.
• heat 1 tablespoon oil in a large skillet. saute onion until golden and add ground beef. cook over medium heat until evenly brown. stir in tomato paste, salt and pepper; simmer over low heat until heated through.
• heat 1/4 cup oil in a deep saucepan; stir in flour, then milk. cook over medium-low heat until sauce thickens; stir in salt and white pepper. pour half of the sauce over the cooked macaroni and stir in mozzarella cheese. spoon half of the macaroni into prepared dish and top with ground beef mixture. spoon the remaining macaroni over the ground beef, and top with remaining white sauce.
• bake in preheated oven for 30 minutes, or until golden brown.

pasta primavera with italian turkey sausage

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked farfalle pasta
• 1 pound hot italian turkey sausage, cut into 1/2 inch slices
• 1/2 cup olive oil, divided
• 4 cloves garlic, diced
• 1/2 onion, diced
• 2 small zucchini, chopped
• 2 small yellow squash, chopped
• 6 roma (plum) tomatoes, chopped
• 1 green bell pepper, chopped
• 20 leaves fresh basil
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
• place sausage in a large skillet over medium heat and cook until evenly brown; set aside. heat 1/4 cup oil in skillet. stir in garlic and onion, and cook until tender. mix in zucchini, squash, tomatoes, bell pepper and basil. dissolve bouillon in the mixture. season with red pepper. stir in remaining oil. continue cooking 10 minutes.
• mix pasta, sausage and cheese into skillet. continue cooking 5 minutes, or until heated through.

baked rice (ross fil-forn)

Ingredients

• Servings: 4
• 2 cups long grain white rice
• 1 tablespoon olive oil
• 1/2 pound lean ground beef
• 1 1/2 cups canned crushed tomatoes
• 1 1/4 cups chicken stock
• 3 bay leaves
• salt and black pepper to taste
• 3 tablespoons chopped fresh basil leaves
• 1 tablespoon chopped fresh mint leaves
• 3 eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat the olive oil in a skillet over medium heat. add the ground beef, and cook, stirring to crumble, until evenly browned. mix in the crushed tomatoes, chicken stock, and bay leaves. simmer for 25 minutes over low heat.
• meanwhile, place the rice into a saucepan with enough water to cover by one inch. bring to a boil, and cook for about 10 minutes (halfway), then drain off water.
• preheat the oven to 400 degrees f (200 degrees c).
• remove the bay leaves from the sauce, and mix in the half-cooked rice. stir in the basil, mint, eggs, and mozzarella cheese; season with salt and pepper. transfer to a greased baking dish. sprinkle parmesan cheese over the top.
• bake for 40 minutes in the preheated oven, or until the rice is tender, and the liquid has been absorbed.

mostaccioli

Ingredients

• Servings: 12
• 2 teaspoons canola oil
• 1/2 cup chopped red onion
• 1/4 cup red bell pepper, chopped
• 1 pound bulk lamb sausage
• 4 (16 ounce) cans crushed tomatoes
• 1 teaspoon garlic powder
• 1 tablespoon italian seasoning
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 tablespoon ground black pepper
• 1 pound penne pasta
• 1/2 cup shredded italian cheese blend

Recipe

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


• heat the canola oil in a large pot over medium heat. stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. add the lamb sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, italian seasoning, sugar, salt, and pepper. bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
• meanwhile, bring a large pot of lightly salted water to a boil over high heat. add the penne pasta, and cook until al dente, 8 to 10 minutes. drain the penne, then toss with the red sauce and italian cheese blend. stir until the cheese has melted. season to taste with salt and pepper before serving.

Cheesy Asparagus Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 (1 ounce) package dry ranch dressing mix
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1 pound fresh asparagus, trimmed
• 6 slices swiss cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• line a baking sheet with foil.
• place chicken breasts on the baking sheet and sprinkle with 3/4 of the ranch dressing packet.
• bake chicken in the preheated oven until lightly browned and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• remove from oven and spoon cheddar cheese soup over the chicken breasts. sprinkle with remaining ranch dressing mix.
• place asparagus spears on the chicken breasts.
• top each chicken breast with a slice of swiss cheese.
• return chicken to oven and bake until the asparagus is slightly tender and the cheese is hot, about 15 more minutes.

Steak Tacos With Spicy Yogurt Sauce

Ingredients

• Servings: 8
• 1 pound top round steak, cut into small pieces
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 1 pinch cayenne pepper, or to taste
• salt and ground black pepper to taste
• 2 cups plain yogurt
• 1/2 cup mayonnaise
• 1 pinch cayenne pepper
• 1 tablespoon dried dill weed
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced
• salt to taste
• 1 1/4 cups chopped fresh cilantro
• 1 onion, finely chopped
• 8 (7 inch) flour tortillas
• 1 cup shredded mexican cheese blend

Recipe

Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 1 hr 45 mins


• place the steak between two sheets of heavy plastic (resalable freezer bags work well) on a solid, level surface. firmly pound the beef with the smooth side of a meat mallet to a thickness of 1/8 inch. combine the olive oil, 2 tablespoons of cilantro, cumin, oregano, 1 pinch of cayenne in a large glass or ceramic bowl; season to taste with salt and pepper. add the beef and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes.
• mix yogurt and mayonnaise in a separate bowl. stir in 1 pinch of cayenne pepper, dill weed, 2 tablespoons of cilantro, lime juice, and salt. cover the bowl with plastic wrap and refrigerate until ready to serve. combine 1 1/4 cup of cilantro and onion in a bowl. set aside.
• heat a large skillet over medium-high heat and stir in the steak. cook and stir until the beef is evenly browned. drain and discard any excess grease. heat another skillet over medium heat. place one tortilla in the skillet and sprinkle with cheese and cooked steak. top with the onion mixture, then carefully fold the tortilla in half. cook until lightly crisp on each side. repeat with remaining tortillas. serve with yogurt sauce on the side.

Creamy Chicken Lasagna

Ingredients

• Servings: 6
• 3 skinless, boneless chicken breast halves
• 6 uncooked lasagna noodles
• 1 cube chicken bouillon
• 1/4 cup hot water
• 1 (8 ounce) package cream cheese, softened
• 2 cups shredded mozzarella cheese
• 1 (26 ounce) jar spaghetti sauce

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• bring a large pot of lightly salted water to a boil. cook lasagna noodles for 8 to 10 minutes, or until al dente. drain, rinse with cold water, and set aside.
• meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. cook for 20 minutes, or until no longer pink and juices run clear. remove from saucepan, and shred.
• preheat oven to 350 degrees f (175 degrees c). dissolve the bouillon cube in hot water. in a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
• spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. cover with the chicken mixture, and top with 3 lasagna noodles; repeat. top with remaining sauce, and sprinkle with remaining mozzarella cheese.
• bake for 45 minutes in the preheated oven.

angie's polenta lasagna

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (8 ounce) can tomato sauce
• 1 (24 ounce) jar prepared pasta sauce
• 1 (18 ounce) package precooked polenta
• 1 (16 ounce) package cottage cheese with chives
• 1 (16 ounce) package shredded mozzarella cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• place the ground beef in a skillet over medium heat. cook and stir the meat until browned and crumbly, about 10 minutes. drain off excess grease. mix in the tomato sauce and pasta sauce until thoroughly combined; bring to a simmer.
• remove the polenta from its package, and cut into 1/2-inch slices. lay the slices in a single layer in a 9x12-inch baking dish. top each polenta slice with a tablespoon or two of the chive cottage cheese (use all the cottage cheese). pour the sauce evenly over the cottage cheese, and sprinkle with the mozzarella cheese.
• bake in the preheated oven until the cheese is lightly browned and bubbling, about 20 minutes.

Yogurt Cheese

Ingredients

• Servings: 2
• 3 cups plain yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon minced garlic

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• line a strainer with two layers of cheesecloth. in a medium bowl, mix together the yogurt, salt, pepper and garlic.
• pour into the cheesecloth lined strainer. place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
• transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

pasta with feta

Ingredients

• Servings: 2
• 1/2 (8 ounce) package penne pasta
• 1 tablespoon olive oil
• 1/2 sweet onion (such as vidalia®), chopped
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 1/2 cup sugar snap peas
• 1/3 cup chicken stock
• 1/3 cup
• 1 splash sweet white
• salt and ground black pepper to taste
• 1/4 cup crumbled feta cheese, or to taste

Recipe

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


• fill a large pot with lightly salted water and bring to a boil. stir in penne and return to a boil. cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• heat olive oil in a large skillet over medium heat; cook and stir onion, garlic, and basil in the hot oil until onion is softened, about 5 minutes. stir snap peas into onion mixture and cook for 2 to 3 minutes. pour chicken stock, , and white into skillet. add penne pasta; cook and stir until liquid is absorbed, about 5 minutes more. season with salt and pepper.
• divide pasta and snap pea mixture into 2 bowls and sprinkle with crumbled feta cheese to serve.

baked potato soup i

Ingredients

• Servings: 6
• 12 slices bacon
• 2/3 cup margarine
• 2/3 cup all-purpose flour
• 7 cups milk
• 4 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1 1/4 cups shredded cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

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


• place bacon in a large, deep skillet. cook over medium heat until browned. drain, crumble, and set aside.
• in a stock pot or dutch oven, melt the margarine over medium heat. whisk in flour until smooth. gradually stir in milk, whisking constantly until thickened. stir in potatoes and onions. bring to a boil, stirring frequently.
• reduce heat, and simmer 10 minutes. mix in bacon, cheese, sour cream, salt, and pepper. continue cooking, stirring frequently, until cheese is melted.

Stuffed Shells I

Ingredients

• Servings: 8
• 1 (16 ounce) package jumbo pasta shells
• 4 cups large curd cottage cheese
• 12 ounces mozzarella cheese, shredded
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• 1 pinch garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 (26 ounce) jar spaghetti sauce
• 1/4 cup grated parmesan cheese

Recipe

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


• cook shells according to package directions. place in cold water to stop cooking. drain.
• mix together cottage cheese, mozzarella cheese, 1/2 cup parmesan cheese, eggs, and garlic powder. rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. stuff mixture into the shells.
• spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. place shells open side up, and close together in pan. spread remaining sauce over top, and sprinkle with remaining 1/4 cup parmesan cheese.
• bake at 350 degrees f (175 degrees c) for 25 to 35 minutes, or until bubbly. let stand 10 minutes before serving.

Healthy Quiche

Ingredients

• Servings: 1
• cooking spray
• 3/4 cup chopped onion
• 1/2 cup chopped zucchini
• 3/4 cup chopped cauliflower
• 2 tablespoons water
• 10 large egg whites
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup shredded pepperjack cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• coat a skillet with cooking spray and place over medium heat; cook and stir onion and zucchini until tender, 5 to 10 minutes.
• place cauliflower in a microwave-safe bowl and add water; cook in microwave until cauliflower is tender, about 3 minutes. drain water.
• whisk egg whites, garlic powder, cayenne pepper, salt, and pepper together in a bowl; add zucchini-onion mixture, cauliflower, and pepperjack cheese. pour egg mixture into a 10-inch round pan.
• bake in the preheated oven until quiche is set in the middle, about 25 minutes.

Pizza Pinwheels

Ingredients

• Servings: 16
• 1 (8 ounce) can refrigerated crescent roll dough
• 2 cups shredded mozzarella cheese
• 24 slices pepperoni
• 1 (14 ounce) can pizza sauce

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat oven to 375 degrees f (190 degrees c).
• on a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. roll tightly lengthwise and slice each into 4 or more pieces.
• bake in the preheated oven until golden brown, about 12 minutes. serve with pizza sauce for dipping.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Jorge's Pasta-less Eggplant Lasagna

Ingredients

• Servings: 8
• 2 large eggplant, peeled and sliced into 1/3-inch strips
• 1 pound ground beef
• 1/2 cup olive oil
• 1 teaspoon italian seasoning, or to taste
• 1 (8 ounce) package grated parmesan cheese, divided
• 1 (16 ounce) container ricotta cheese
• 1 egg
• 1 (16 ounce) jar spaghetti sauce
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons ketchup
• 1 (6 ounce) container feta cheese
• 8 ounces frozen chopped spinach, thawed and drained

Recipe

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


• soak eggplant slices in a large bowl of lightly salted water for 30 minutes. drain and pat dry with paper towels.
• cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. remove from heat.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• whisk olive oil and italian seasoning together in a bowl.
• brush both sides of eggplant slices with the seasoned olive oil.
• arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
• set oven to 400 degrees f (200 degrees c).
• measure 1 cup of parmesan cheese and set aside.
• stir ricotta cheese, egg, and remaining parmesan cheese together in a bowl.
• stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
• spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
• top spaghetti sauce mixture with a layer of broiled eggplant slices.
• cover eggplant layer with a layer of the ricotta mixture.
• sprinkle a layer of feta on top of the ricotta mixture.
• cover feta layer with ground beef layer.
• sprinkle a layer of spinach on top of ground beef.
• repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup parmesan cheese.
• bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
• let cool for 10 minutes before serving.

Mozzarella Dip

Ingredients

• Servings: 4
• 2 cups mayonnaise
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 1 tablespoon minced onion
• 1 teaspoon white sugar
• 1 dash garlic salt
• 1 dash seasoning salt

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• in a medium bowl, mix together mayonnaise, sour cream, mozzarella cheese, parmesan cheese, onion, sugar, garlic salt and seasoning salt. cover and chill in the refrigerator at least 1 hour before serving.

Purple Cauliflower Pasta

Ingredients

• Servings: 4
• 2 cups uncooked rotini pasta
• 1/4 cup walnuts
• 2 tablespoons olive oil
• 1 clove garlic, sliced
• 1/2 head purple cauliflower, cut into small florets
• 1/2 teaspoon kosher salt
• 1 tablespoon balsamic vinegar
• 1 pinch red pepper flakes
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 2 pinches grated parmesan cheese, or to taste

Recipe

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


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
• heat a small skillet over medium-low heat. place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. remove from heat and chop walnuts.
• heat olive oil in a pan over medium heat. cook and stir garlic in hot oil until golden, 2 to 3 minutes. remove garlic from pan and set aside.
• cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
• pour balsamic vinegar over cauliflower. cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
• stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
• stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. sprinkle 1/2 teaspoon kosher salt and parmesan cheese over rotini and cauliflower mixture.

Dandelion

Ingredients

• Servings: 4
• 1 quart yellow dandelion blossoms, well rinsed
• 1 gallon boiling water
• 1 (.25 ounce) package active dry yeast
• 8 cups white sugar
• 1 orange, sliced
• 1 lemon slice

Recipe

Cook Time: 10 mins Ready Time: 1 hr 10 mins


• place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. remove and discard the blossoms, and let the water cool to 90 degrees f (32 degrees c).
• stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. let the ferment in a cool area until the stop, 10 to 14 days. siphon the off of the lees, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. age the at least a week for best flavor.

Quick Italian Skillet Dinner

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1/2 cup chopped green bell pepper
• 1 medium onion, chopped
• 1 (14.5 ounce) can red gold® diced tomatoes
• 2 cups red gold® vegetable juice from concentrate
• 1 1/2 cups instant rice
• 1 cup shredded mozzarella cheese

Recipe

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


• in large skillet cook sausage until no longer pink, 4 to 6 minutes. drain off excess fat. add green bell pepper and onion; cook until crisp.
• add diced tomatoes and vegetable juice; cook and stir until mixture boils. remove from heat and stir in rice.
• cover and let stand 6 to 8 minutes or until liquid is absorbed.
• sprinkle with cheese; cover and let stand until cheese is melted.

Quick Italian Skillet Dinner

Ingredients

• Servings: 6
• 1 pound italian sausage
• 1/2 cup chopped green bell pepper
• 1 medium onion, chopped
• 1 (14.5 ounce) can red gold® diced tomatoes
• 2 cups red gold® vegetable juice from concentrate
• 1 1/2 cups instant rice
• 1 cup shredded mozzarella cheese

Recipe

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


• in large skillet cook sausage until no longer pink, 4 to 6 minutes. drain off excess fat. add green bell pepper and onion; cook until crisp.
• add diced tomatoes and vegetable juice; cook and stir until mixture boils. remove from heat and stir in rice.
• cover and let stand 6 to 8 minutes or until liquid is absorbed.
• sprinkle with cheese; cover and let stand until cheese is melted.

Ritz White Pizza Meatball Dip, Created By Lombardi's Pizza

Ingredients

• Servings: 28
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dried oregano
• 1 cup shredded whole milk mozzarella, divided
• 8 ounces homemade or prepared pre-cooked meatballs, diced
• 3 plum tomatoes, seeded and diced
• 3 pitted black olives, diced
• 3 pitted green olives, diced
• ritz crackers for dipping

Recipe

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


• preheat oven to 350 degrees f.
• combine cream cheese, mayonnaise, grated parmesan, and oregano.
• reserve 1 tablespoon mozzarella cheese. stir in remaining mozzarella cheese, meatballs, tomatoes and olives until combined.
• spoon into 1 1/2 quart baking dish. top with reserved mozzarella cheese.
• bake uncovered for 25 to 30 minutes.
• serve with ritz crackers for dipping.

easy and delicious chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 (8 ounce) bottle italian-style salad dressing
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup chicken broth
• 1 (8 ounce) package cream cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 9 hrs

Ready Time: 9 hrs 15 mins


• in a slow cooker, combine the chicken breasts and italian-style dressing.
• cover, and cook on low for 6 to 8 hours.
• drain off the juices, and shred the chicken meat. in a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. pour over the chicken in the slow cooker. continue cooking on low for 1 hour.

Beef Fajitas

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 lime, juiced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons finely chopped onion
• 3 cloves garlic, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 (8 ounce) boneless new york strip steaks, cut into thin strips
• 8 (6 inch) white corn tortillas, or more as needed
• 1 (8 ounce) jar salsa
• 1 (8 ounce) package shredded mexican cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins


• whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. add steak strips, coat with the marinade, squeeze out excess air, and seal bag. marinate in the refrigerator for 4 hours to overnight.
• heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• serve cooked beef with tortillas, salsa and mexican cheese blend.

bacon and tomato quesadillas

Ingredients

• Servings: 8
• 8 (8 inch) flour tortillas
• 2 cups shredded mexican blend cheese
• 1 (10 ounce) can red gold® petite diced tomatoes with chipotle
• 8 slices bacon, cooked and crumbled
• 1/2 cup chopped fresh basil
• 2 tablespoons vegetable oil
• sour cream

Recipe

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


• layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. fold each tortilla in half to form a half circle.
• lightly coat a large nonstick skillet or griddle with oil. cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
• cut the quesadilla into 4 wedges and serve with sour cream.

hearty vegetable lasagna

Ingredients

• Servings: 12
• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. rinse with cold water, and drain.
• in a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. stir in pasta sauce and basil; bring to a boil. reduce heat, and simmer 15 minutes.
• mix together ricotta, 2 cups mozzarella cheese, and eggs.
• preheat oven to 350 degrees f (175 degrees c). spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. layer 1/2 each, lasagna noodles, ricotta mix, sauce, and parmesan cheese. repeat layering, and top with remaining 2 cups mozzarella cheese.
• bake, uncovered, for 40 minutes. let stand 15 minutes before serving.

greek salad with spinach & feta chicken sausage

Ingredients

• Servings: 6
• 1 (12 ounce) package al fresco® spinach & feta chicken sausage
• 6 cups romaine lettuce hearts, cut or torn into bite size pieces
• 1/2 cucumber, skinned and cut on diagonal
• 6 pitted kalamata olives
• 1/4 cup crumbled feta cheese
• 1/2 red onion, sliced into strips
• 2 medium tomatoes, cut into wedges
• 1/2 cup greek goddess salad dressing

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• grill the al fresco spinach & feta chicken sausage over a medium-high grill, 5 minutes per side.
• slice the sausage on the diagonal into 1/4 inch thick slices.
• set up the salad in a serving bowl or platter and arrange the grilled sausage slices over the romaine lettuce.
• top with the cucumber, olives, feta cheese, red onions, tomatoes.
• toss with greek goddess dressing. serve immediately.

Cheesy Sour Cream And Salsa Dip

Ingredients

• Servings: 2
• 1 (16 ounce) container sour cream
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 1 (6 ounce) can sliced black olives, drained
• 1 cup shredded cheddar cheese

Recipe

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


• mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. chill for 2 hours before serving.

Green Turkey And Cheese

Ingredients

• Servings: 4
• 1 pound spinach, washed and chopped
• 1 1/2 cups cooked turkey, cubed
• 10 ounces shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease one 10 inch casserole dish.
• place the spinach in the prepared casserole dish. top with the cubed turkey then with the grated cheese.
• bake at 350 degrees f (175 degrees c) for 25 to 30 minutes.

ruth's roquefort cheese ball

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 3 ounces crumbled blue cheese
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped onion
• 3 drops hot pepper sauce (e.g. tabasco™), or to taste
• 1 pinch cayenne pepper
• 3/4 cup finely chopped pecans

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together the cream cheese and blue cheese. blend in the celery, onion, hot pepper sauce, and cayenne pepper. chill overnight, or until firm.
• roll the chilled cheese mixture into a ball, and coat with pecans. wrap in waxed paper, and refrigerate until serving.

real italian calzones

Ingredients

• Servings: 2
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour, divided
• 1 teaspoon olive oil
• 1/2 cup ricotta cheese
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced pepperoni
• 1/2 cup sliced fresh mushrooms
• 1 tablespoon dried basil leaves
• 1 egg, beaten

Recipe

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


• to make dough: in a small bowl, dissolve yeast in water. add the oil, sugar and salt; mix in 1 cup of the flour until smooth. gradually stir in the rest of the flour, until dough is smooth and workable. knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• to make filling: while dough is rising, combine the ricotta cheese, cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. mix well, cover bowl and refrigerate to chill.
• preheat oven to 375 degrees f (190 degrees c).
• when dough is ready, punch it down and separate it into 2 equal parts. roll parts out into thin circles on a lightly floured surface. fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• bake at 375 degrees f (190 degrees c) for 30 minutes. serve hot.

apple-cranberry salad

Ingredients

• Servings: 4
• 1 teaspoon stone-ground mustard
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 apple, diced
• 1 pear, diced
• 1/4 cup dried cranberries
• 1 (10 ounce) package mixed baby greens
• 1/4 cup crumbled blue cheese
• 2 tablespoons chopped walnuts

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• whisk the mustard and vinegar together in a small bowl. drizzle in the olive oil while whisking to create a dressing; set aside.
• place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. toss gently to mix, then pour on the dressing, and toss to coat.

ginny's cauliflower and pea salad

Ingredients

• Servings: 12
• 1 large head cauliflower, broken into small florets
• 1 (10 ounce) package frozen peas, thawed
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1/4 cup bacon bits
• 1/2 cup grated parmesan cheese
• 1 cup shredded reduced-fat cheddar cheese
• 1 cup light mayonnaise
• 1 (8 ounce) container reduced fat sour cream
• 1 tablespoon prepared mustard
• 2 tablespoons granular no-calorie sucralose sweetener (such as splenda®)
• 2 tablespoons distilled white vinegar
• 1 teaspoon seasoned salt (such as lawry's®)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, toss together the cauliflower, peas, onion, and celery. mix in bacon bits, parmesan cheese, and cheddar cheese.
• mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. pour over the vegetables, and mix well.

gourmet chicken pizza

Ingredients

• Servings: 1
• 2 skinless, boneless chicken breast halves
• 1 (10 ounce) can refrigerated pizza crust
• 1/2 cup ranch-style salad dressing
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup chopped tomatoes
• 1/4 cup chopped green onions

Recipe

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


• preheat oven to 425 degrees f (220 degrees c). lightly grease a pizza pan or medium baking sheet.
• place chicken in a large skillet over medium-high heat. cook until no longer pink, and juices run clear. cool, then either shred or chop into small pieces.
• unroll dough, and press into the prepared pizza pan or baking sheet. bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. remove from oven.
• spread ranch dressing over partially baked crust. sprinkle on mozzarella cheese. place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with cheddar cheese. return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

Dried Beef Cheese Ball

Ingredients

• Servings: 1
• 8 ounces cream cheese
• 3 ounces dried beef
• 2 green onions, chopped
• 1/4 teaspoon onion salt
• 1 1/4 teaspoons monosodium glutamate (msg)
• 1 tablespoon worcestershire sauce

Recipe

Preparation Time: 5 mins Ready Time: 35 mins


• in a medium bowl, combine cream cheese, dried beef, and chopped onions. mix well, then season with onion salt, monosodium glutamate, and worcestershire sauce. form into a ball, and refrigerate.

Easy Cheesy Chicken I

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1 teaspoon garlic powder
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (11 ounce) can condensed cream of cheddar cheese soup
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• rinse chicken, and pat dry. sprinkle with salt, pepper and garlic powder. place in slow cooker.
• in a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of cheddar cheese soup.
• cook on low for 6 to 8 hours. stir in sour cream just before serving.

Beef And Salsa Dip

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (16 ounce) jar salsa
• 1 (8 ounce) container sour cream
• 1/2 head iceberg lettuce - rinsed, dried, and shredded
• 1/2 pound shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• place ground beef in a large skillet. cook and stir over medium heat until browned. drain off excess fat. stir in salsa, and simmer over low heat for 10 minutes.
• pat cooked meat into bottom of a pie plate, cover, and refrigerate.
• when meat is completely chilled, spread sour cream over meat. arrange lettuce evenly over sour cream, and top with cheddar cheese.

honey mustard crispy chicken wrap

Ingredients

• Servings: 6
• 1 pound boneless skinless chicken breasts
• 1 egg
• 1 cup panko crumbs
• 1/2 teaspoon spice islands® fine grind sea salt
• 1/4 teaspoon spice islands® fine grind black pepper
• 1/2 teaspoon spice islands® garlic powder
• 1/2 teaspoon spice islands® onion powder
• 1/4 cup mazola® corn oil
• 8 slices bacon, cooked and crumbled
• 2 cups shredded lettuce
• 1 cup red grapes, halved
• 1/2 cup shredded cheddar cheese
• 3 green onions, thinly sliced
• 1/3 cup sliced almonds
• 6 (10 inch) sun-dried tomato tortillas
• honey mustard:
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon dijon mustard
• 2 tablespoons honey
• 1/2 tablespoon lemon juice

Recipe

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


• pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. lightly beat egg in a shallow bowl. combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. press chicken into crumbs until fully coated. heat oil in a large skillet on medium high heat. transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. transfer to a plate and cut into strips.
• honey mustard: combine mayonnaise, yellow mustard, dijon mustard, honey and lemon juice in a small bowl. combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. wrap up and serve.

Estrellita Salad

Ingredients

• Servings: 6
• 1 large tomato, chopped
• 1 green bell pepper, seeded and chopped
• 1 medium cucumber, chopped
• 1 (4 ounce) can sliced black olives, drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 bunch green onions, finely chopped
• 1 cup catalina salad dressing
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups corn chips such as fritos®

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, combine the tomato, green pepper, cucumber, black olives, corn, and green onions. pour the catalina dressing over, and toss to coat. stir in the cheese and corn chips just before serving. if the salad won't be eaten in one meal, serve corn chips on the side as a topper so they don't get soggy.

Ham Roll Ups Ii

Ingredients

• Servings: 10
• 1 pound thinly sliced cooked ham
• 3 (8 ounce) packages cream cheese, softened
• 2 (8 ounce) packages shredded cheddar cheese
• 1 bunch green onions

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium microwave safe bowl, mix cream cheese and cheddar cheese. microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth.
• lay ham slices flat, and spread with cheese mixture. place one green onion parallel to one edge of each ham slice. tightly roll the ham slices into thin logs around the green onions.
• slice the logs into 1/4 to 1/3 inch wide rings. arrange rings flat on a large serving platter. cover and chill until serving.

one-skillet 'blt' pasta

Ingredients

• Servings: 6
• 2 tablespoons wesson® canola oil
• 1/2 cup chopped yellow onion
• 1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
• 1 1/4 cups water
• 1 cup hunt's® tomato sauce
• 8 ounces dry rotini pasta, uncooked
• 1/2 teaspoon garlic salt
• 6 slices fully cooked bacon
• 1 (6 ounce) package baby spinach leaves
• kraft(r) grated parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• heat oil in large skillet over medium-high heat. add onion; cook 3 to 5 minutes or until tender. add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. bring to a boil. cover; reduce heat and cook 12 minutes or until pasta is almost tender.
• meanwhile, heat bacon in microwave according to package directions. chop bacon; set aside.
• place spinach on top of pasta mixture. cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. add bacon; stir to combine. serve with parmesan cheese, if desired.

Lime Grilled Chicken Caesar Salad

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 cup mesquite-lime marinade
• 1/2 head lettuce, torn into small pieces
• 1 large tomato, cut into wedges
• 1/2 sweet onion, sliced
• 1 green bell pepper, seeded and thinly sliced
• 2 tablespoons grated parmesan cheese
• 1 cup large cheese and garlic croutons
• 1/2 cup creamy caesar-style salad dressing

Recipe

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


• in a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. cover and place in the refrigerator to marinate for 1/2 hour before grilling.
• preheat a charcoal or gas grill to medium high heat.
• grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. remove from heat, cool and slice into strips.
• in a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. serve immediately.

Spinach And Courgette Quiche

Ingredients

• Servings: 4
• 1 pastry for an 8-inch pie crust
• 6 slices bacon, chopped
• 1 onion, chopped
• 1 (10 ounce) bag fresh spinach
• 1 courgette (zucchini), thinly sliced
• 1 1/2 cups milk
• 2 eggs
• salt and ground black pepper to taste
• 1/4 cup 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). press pie pastry into an 8-inch pie dish.
• heat a skillet over medium heat; cook and stir bacon for 3 minutes. add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. transfer bacon-courgette mixture to the pie pastry.
• beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. top egg mixture with mozzarella cheese.
• bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

Stuffed Pepper Soup Iii

Ingredients

• Servings: 4
• 1 pound ground sirloin
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (16 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 6 cups beef broth
• 2 potatoes, peeled and cubed
• 1/2 tablespoon chopped fresh cilantro
• 1/2 tablespoon dried thyme
• salt and pepper to taste
• 1 cup cooked white rice
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon grated romano cheese

Recipe

• brown meat in large stock pot. when meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
• add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. season with salt and pepper and let simmer for 30 to 40 minutes.
• place 1/4 cup of rice on bottom of individual serving bowls. pour soup over rice and garnish with grated parmesan or romano cheese.

Italian Enchiladas

Ingredients

• Servings: 10
• 2 pounds ground beef
• 1 large onion, chopped
• 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
• 1 (1 pound) loaf processed cheese food, cut into thin slices
• 2 (26 ounce) cans marinara sauce
• 2 (6.5 ounce) cans tomato sauce
• 3/4 cup water
• 20 (10 inch) flour tortillas

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the ground beef and onion in a skillet over medium heat. cook and stir until beef is evenly brown and onion is tender. drain grease. mix in soup, and continue cooking until heated through.
• in a bowl, mix the marinara sauce, tomato sauce, and water. spread 1/3 of the mixture across the bottom of a 9x13 inch baking pan. fill each tortilla with about 2 tablespoons beef mixture and 2 slices cheese food (reserving enough cheese food slices for topping). tightly roll each tortilla. arrange tortillas in the pan in 2 layers, and cover completely with the remaining sauce mixture. top with remaining cheese food.
• cover with aluminum foil, and bake 45 minutes in the preheated oven, until bubbly.

Hot Pepper Cheese Ball

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese
• 1 cup shredded cheddar cheese
• 1 cup extra sharp cheddar cheese, shredded
• 1 cup shredded pepper jack cheese
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons mayonnaise
• 1 tablespoon worcestershire sauce
• 1 cup chopped pecans

Recipe

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


• in a large bowl, stir together cream cheese, cheddar, sharp cheddar and pepper jack cheeses, onion powder, garlic powder, mayonnaise, and worcestershire sauce. cover and refrigerate mixture 1 hour.
• shape mixture into a ball. roll ball in chopped pecans.

Quick And Easy Green Chile Chicken Enchilada Casserole

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• garlic salt to taste
• 18 (6 inch) corn tortillas, torn in half
• 1 (28 ounce) can green chile enchilada sauce
• 1 (16 ounce) package shredded monterey jack cheese
• 1 (8 ounce) container reduced fat sour cream

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• season chicken with garlic salt. arrange in the prepared baking dish. bake 45 minutes in the preheated oven, until no longer pink and juices run clear. cool, shred, and set aside.
• with metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. repeat. coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. sprinkle with remaining cheese, and top with any remaining enchilada sauce
• cover, and bake 45 minutes in the preheated oven. cool slightly before serving.

Quick Beef Pizza

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
• 1 (12 inch) pre-baked thin pizza crust
• 1 (8 ounce) package shredded cheddar cheese

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• place beef in a skillet over medium heat, and cook until evenly brown. drain grease.
• spread cream of mushroom soup over the pizza crust. layer cooked beef over the soup, and top with cheese.
• bake 15 minutes in the preheated oven, until cheese is melted and pizza is heated through.

pesto cheesy chicken rolls

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 cup prepared basil pesto
• 4 thick slices mozzarella cheese
• cooking spray

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c). spray a baking dish with cooking spray.
• spread 2 to 3 tablespoons of the pesto sauce each flattened chicken breast. place one slice of cheese over the pesto. roll up tightly, and secure with toothpicks. place in a lightly greased baking dish.
• bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

Tex Mex Shark And Shrimp

Ingredients

• Servings: 6
• 1 (16 ounce) package uncooked wide egg noodles
• 1 teaspoon olive oil
• 1 pound shark steaks, cut into chunks
• 1 pound frozen medium shrimp
• 1 (14.5 ounce) can diced tomatoes and green chiles
• 2 cups shredded mozzarella cheese
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 23 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add egg noodles, cook for 6 to 8 minutes, until al dente, and drain.
• heat the olive oil in a skillet over medium heat. mix in the shark, shrimp, and tomatoes with green chiles. cover, and cook 15 minutes, or until shark is easily flaked with a fork.
• serve the shark mixture over the cooked egg noodles. sprinkle with mozzarella cheese, and season with pepper.

chicken chilaquiles from campbell's kitchen

Ingredients

• Servings: 4
• 10 (6 inch) corn tortillas, cut into 1-inch strips
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 teaspoon dried oregano leaves, crushed
• 2 cloves garlic, minced
• 1 (10.75 ounce) can campbell's® condensed tomato, chipotle & olive oil soup
• 1 cup water
• 2 cups shredded cooked chicken
• 1/4 teaspoon freshly cracked black pepper
• 1 cup shredded monterey jack cheese or crumbled queso fresco
• 2 tablespoons chopped fresh cilantro leaves
• 4 wedges lime

Recipe

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


• heat the oven to 350 degrees f. arrange the tortilla strips on 2 baking sheets.
• bake for 10 minutes or until the tortilla strips are crisp and lightly browned. reserve 5 tortilla strips.
• heat the oil in a 12-inch skillet over medium-high heat. add the onion and oregano and cook for 2 minutes, stirring occasionally. add the garlic and cook and stir for 1 minute.
• stir in the soup and water and heat to a boil. reduce the heat to medium. cook, uncovered, for 5 minutes. stir in the chicken and black pepper and cook until the mixture is hot and bubbling.
• stir in the remaining tortilla strips and cook until the mixture is hot. remove the skillet from the heat. sprinkle the chicken mixture with the cheese. top with the reserved tortilla strips and the cilantro, if desired. serve with the lime wedges.

easy english quiche lorraine

Ingredients

• Servings: 4
• 1 sheet frozen puff pastry, thawed
• 1 cup milk
• 3 eggs
• 1/4 cup frozen chopped spinach, thawed and drained
• salt and ground black pepper to taste
• 1 cup shredded swiss cheese
• 3/4 cup chopped cooked ham
• 1 small tomato, sliced (optional)

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 450 degrees f (230 degrees c). press puff pastry sheet into the bottom and up the sides of a shallow casserole dish or 8-inch pie plate.
• beat milk, eggs, spinach, salt, and pepper together in a bowl. spread a thin layer of cheese the pastry crust in the baking dish; sprinkle ham over the top. pour egg mixture over ham and sprinkle remaining cheese over the top. arrange tomato slices over the cheese.
• bake in the preheated oven for 20 minutes. reduce oven temperature to 350 degrees f (175 degrees c) and continue baking until crust is browned, about 30 minutes more.