dandelion pesto and sausage pasta

Ingredients

• Servings: 6
• 2 bunches dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces
• 1 pound orecchiette pasta
• 3/4 cup grated parmesan cheese, plus more for garnish
• 1/2 cup pine nuts
• 1/2 cup mascarpone cheese
• 1/4 cup olive oil
• salt and ground black pepper to taste
• 1/2 pound bulk italian sausage

Recipe

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


• bring a large pot of lightly salted water to a boil; add dandelion greens and cook until softened, about 1 minute. transfer to a bowl with a slotted spoon, leaving water in the pot.
• return dandelion cooking water to a boil; add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. drain, reserving 1/2 cup pasta water.
• process 3/4 of the dandelion greens in a food processor until finely chopped. add parmesan cheese, pine nuts, mascarpone cheese, and olive oil; process until pesto is smooth. season pesto with salt and black pepper.
• heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. stir orecchiette, dandelion pesto, reserved pasta water, and remaining dandelion greens into sausage; bring to a simmer, reduce heat to low, and cook until slightly reduced, about 5 minutes. ladle into bowls and garnish with parmesan cheese.

seared steaks with caramelized onions and gorgonzola

Ingredients

• Servings: 4
• 2 tablespoons canola oil, divided
• 2 large onions, sliced
• 1 tablespoon brown sugar
• 1/2 cup reduced-sodium beef broth
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 pound beef tenderloin (filet mignon) or sirloin steak, 1 to 1 1/4-inch thick, trimmed and cut into 4 steaks
• 1/4 cup crumbled gorgonzola or blue cheese

Recipe

Ready Time: 30 mins


• heat 1 tablespoon oil over medium heat in a large skillet. add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. transfer the onions to a bowl; cover to keep warm. clean and dry the pan.
• sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. heat the remaining 1 tablespoon oil in the pan over medium-high heat. add the steaks and cook until browned, 3 to 5 minutes. turn them over and top with cheese. reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. serve the steaks with the caramelized onions.

Unstuffed Bell Peppers

Ingredients

• Servings: 6
• 1 pound ground beef
• 3 cups cooked rice
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups tomato sauce
• 1/2 cup brown sugar
• 8 ounces shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• heat a large skillet over medium-high heat. break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. drain and discard grease.
• mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. sprinkle cheddar cheese over the mixture.
• bake in preheated oven until the cheese is bubbling, about 30 minutes. cool dish 5 minutes before serving.

lasagna pepper boats

Ingredients

• Servings: 12
• 6 green bell peppers, halved and seeded
• salt to taste
• water as needed
• 1 pound ground beef
• 3 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• ground black pepper to taste
• 1 (12 ounce) container cottage cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. pour enough water into dish to make 1/4-inch depth.
• 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. add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. reduce heat and simmer until flavors blend, about 15 minutes.
• fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of cheddar cheese, and meat sauce. sprinkle each 'boat' with more mozzarella cheese and cheddar cheese.
• bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

Gyros

Ingredients

• Servings: 1
• 1/4 cup chopped red onion
• 1 tablespoon minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon ground dried rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound 93%-lean ground beef
• 1 pound ground lamb

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• process red onion in a food processor until finely minced. scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. return onion to food processor; add garlic and process until the garlic is well integrated. blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
• gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
• firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
• bake in the preheated oven until no longer pink in the center, about 75 minutes. an instant-read thermometer inserted into the center should read at least 175 degrees f (80 degrees c). drain grease and slice thinly to serve.

Grilled Cod With Spinach And Tomatoes

Ingredients

• Servings: 1
• 1 (4 ounce) fillet cod
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste
• 1/4 cup roughly chopped spinach, or to taste
• 1/4 tomato, seeded and diced
• 1 tablespoon chopped onion
• 1 tablespoon olive oil, or to taste
• 1 tablespoon balsamic vinegar, or to taste
• 1 slice mozzarella cheese, cut into cubes

Recipe

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


• preheat an outdoor grill for medium-high heat.
• place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. top cod with spinach, tomato, and onion; season again with salt and black pepper. drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. fold foil over cod creating a packet, crimping the edges together making a seal.
• cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

alaskan halibut caprese

Ingredients

• Servings: 4
• nonstick cooking spray
• 4 (4 ounce) fillets halibut
• salt and ground black pepper to taste
• 8 ounces fresh mozzarella cheese, sliced
• 8 large whole basil leaves
• 8 tomato slices
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons olive oil
• 1/3 cup chopped fresh basil

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). place an oven rack about 5 inches from the heat source. prepare a baking sheet with cooking spray.
• arrange halibut on prepared baking sheet and bake until lightly browned, 4 to 6 minutes. flip fillets, season with salt and black pepper, and continue cooking until flesh is opaque, 1 to 2 minutes more.
• top each fillet with a mozzarella cheese slice, a basil leaf, and a tomato slice, respectively; repeat layers.
• return halibut to oven and bake until cheese begins to melt, about 2 minutes.
• whisk balsamic vinegar and olive oil together in a bowl; soon over halibut portions. garnish with chopped basil to serve.

Garlic Chicken With Orzo Noodles

Ingredients

• Servings: 4
• 1 cup uncooked orzo pasta
• 2 tablespoons olive oil
• 2 cloves garlic
• 1/4 teaspoon crushed red pepper
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• salt to taste
• 1 tablespoon chopped fresh parsley
• 2 cups fresh spinach leaves
• grated parmesan cheese for topping

Recipe

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


• bring a large pot of lightly salted water to a boil. add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
• heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. reduce heat to medium, and mix in the parsley and cooked orzo. place spinach in the skillet. continue cooking 5 minutes, stirring occasionally, until spinach is wilted. serve topped with parmesan cheese.

Oh-so-good Chicken

Ingredients

• Servings: 4
• 4 teaspoons olive oil
• 6 tablespoons sour cream
• 4 ounces shredded cheddar cheese
• 2 cups fresh sliced mushrooms
• 1 (16 ounce) jar salsa
• 2 cups cooked white rice
• 8 ounces boneless chicken breast halves, cooked and diced

Recipe

• in a skillet, heat oil over medium heat. saute mushrooms.
• combine mushrooms, sour cream, cheese, salsa, rice, and chicken. place in a greased casserole dish.
• bake at 350 degrees f (175 degrees c) for 25 to 35 minutes.

sausage grinder

Ingredients

• Servings: 4
• 8 italian sausage links
• 1 (16 ounce) jar marinara sauce for dipping
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 jalapeno pepper, sliced
• 1 goat horn pepper or other hot green chile, sliced
• 4 italian-style hoagie buns, split lengthwise
• 1 (8 ounce) container mascarpone cheese, divided
• 1/4 cup garlic basil spread, divided (see footnote for recipe link)
• 1/2 cup grated parmesan cheese

Recipe

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


• bring a large pot of water to a boil; add sausages and cook until no longer pink inside, 10 to 12 minutes. drain and set aside.
• place marinara sauce in a small saucepan over medium-low heat; cook until warmed through, about 5 minutes. reduce heat to low and keep warm until sandwiches are ready.
• heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, jalapeno pepper, and goat horn pepper in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. remove onion mixture to a plate and set aside.
• place sausages in the hot skillet and cook, turning frequently, until warmed through and browned all over, about 10 minutes.
• spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. place two sausages on top and spoon over the onion mixture. sprinkle with 2 tablespoons parmesan cheese. transfer the marinara sauce to small bowls for dipping.

tomatillo chicken breasts

Ingredients

• Servings: 8
• 1 (12 fluid ounce) can or bottle
• 1/2 cup teriyaki sauce
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves
• 8 slices muenster cheese
• 3 1/2 pounds fresh tomatillos, husks removed
• 1/2 cup water
• 1 onion, chopped
• 6 cloves garlic, chopped, or more to taste
• 1 pinch salt and ground black pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 6 hrs 50 mins


• whisk , teriyaki sauce, chili powder, and garlic powder together in a bowl; pour into a resealable plastic bag. add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 6 to 24 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from the marinade and shake off excess. discard the remaining marinade.
• cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). arrange chicken breasts in a baking dish and top each with a slice of muenster cheese.
• preheat oven to 350 degrees f (175 degrees c).
• combine tomatillos and water in a large saucepan; bring water to a boil, place cover on saucepan, reduce heat to medium-low, and cook until tomatillos begin to burst, 7 to 10 minutes. stir onion and garlic into tomatillo sauce; season with salt and pepper; continue cooking at a low boil until onion is tender, about 15 minutes.
• pour tomatillo sauce into a blender. cover and hold lid down; pulse a few times before leaving on to blend until smooth. stir sour cream and cilantro into the tomatillo sauce; pour over the chicken and muenster cheese.
• bake in preheated oven until cheese melts, about 15 minutes.

Grandma's Slow Cooker Swiss Steak

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• 2 pounds beef round steak, cut into strips
• 2 tablespoons vegetable oil
• 1 (14.5 ounce) can cream of mushroom soup
• 1 (14.5 ounce) can cheddar cheese soup
• 1/2 small onion, chopped
• 1 tablespoon chopped green bell pepper, or more to taste
• 1 clove garlic, minced
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon browning sauce (such as kitchen bouquet®), or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 25 mins


• place flour into a bowl. dredge strips of round steak in flour to coat.
• heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side.
• transfer beef strips to a slow cooker. add cream of mushroom soup, cheddar cheese soup, onion, green bell pepper, garlic, worcestershire sauce, and browning sauce; stir. season mixture with salt and black pepper.
• cook on high and cook 4 hours.

tuna noodle casserole ii

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked pasta shells
• 2 (6 ounce) cans tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 1/4 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon crushed garlic
• 4 slices processed american cheese
• 1 1/2 cups crushed potato chips

Recipe

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


• boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. return the pasta to the pot it was cooked in.
• preheat oven to 350 degrees f (175 degrees c). spray a 2 1/2 quart casserole dish with cooking spray.
• mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. place pan over medium low heat, and heat through. alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
• mix tuna mixture with pasta. spread 1/2 of the noodles into the prepared dish. arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. top with crushed potato chips.
• bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. let cool for 10 minutes before serving.

Hot Artichoke Dip With Sun-dried Tomatoes

Ingredients

• Servings: 12
• 1 cup parmesan cheese
• 1 cup mayonnaise
• 1 teaspoon garlic powder
• 1 (14 ounce) can artichoke hearts, drained and excess juice squeezed out
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped sun-dried tomatoes
• 1 teaspoon paprika

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8-inch baking dish.
• in a medium bowl, mix together the parmesan cheese, mayonnaise, and garlic powder. stir in the artichokes, green onions, and sun-dried tomatoes. mix well, and transfer to the prepared baking dish.
• bake in a preheated oven until lightly browned, about 25 minutes. sprinkle with paprika, and serve.

cream cheese and crab sushi rolls

Ingredients

• Servings: 2
• 1 cup uncooked white rice
• 2 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 2 sheets nori seaweed sheets
• 1/4 cucumber, peeled and sliced lengthwise
• 2 pieces imitation crab legs
• 1/2 (3 ounce) package cream cheese, sliced
• 1 teaspoon minced fresh ginger root

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. stir in rice vinegar and salt. allow to cool completely.
• lay out seaweed sheets. moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. roll the sushi from the toppings to the exposed end of the the seaweed sheet.
• using a sharp wet knife, slice each roll into 5 or 6 pieces. serve with minced ginger on the side.

breakfast pies

Ingredients

• Servings: 10
• 3/4 pound breakfast sausage
• 1/8 cup minced onion
• 1/8 cup minced green bell pepper
• 1 (12 ounce) can refrigerated biscuit dough
• 3 eggs, beaten
• 3 tablespoons milk
• 1/2 cup shredded colby-monterey jack cheese

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. cook until sausage is evenly brown. drain, crumble, and set aside.
• separate the dough into 10 individual biscuits. flatten each biscuit out, then line the bottom and sides of 10 muffin cups. evenly distribute sausage mixture between the cups. mix together the eggs and milk, and divide between the cups. sprinkle tops with shredded cheese.
• bake in preheated oven for 18 to 20 minutes, or until filling is set.

Beef Enchilada Bake

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 (14.75 ounce) can cream-style corn
• 1/2 pound velveeta®, cut into 1/2-inch cubes
• 6 (6 inch) corn tortillas, cut in half
• 1 (10 ounce) can ro*tel diced tomatoes and green chilies, undrained

Recipe

Preparation Time: 20 mins Ready Time: 45 mins


• heat oven to 350 degrees f.
• brown meat in large skillet; drain. stir in corn and velveeta.
• spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. repeat layers. top with remaining meat mixture and tomatoes; cover.
• bake 25 min. or until heated through.

black olive spread

Ingredients

• Servings: 8
• 1 (10 ounce) can black olives
• 3 tablespoons freshly grated parmesan cheese
• 1 clove garlic, chopped
• 1 tablespoon extra virgin olive oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place olives, parmesan cheese, and garlic (if using) in a food processor. add olive oil slowly while running. process until smooth.

ricotta gnocchi

Ingredients

• Servings: 5
• gnocchi:
• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, or as needed
• sauce:
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 (15.5 ounce) can diced tomatoes
• 1 dash crushed red pepper flakes (optional)
• 6 basil leaves, finely shredded
• salt and pepper to taste
• 8 ounces fresh mozzarella cheese, cut into small chunks

Recipe

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


• stir together the ricotta cheese, eggs, parmesan cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. mix in 1 cup of flour. add additional flour if needed to form a soft dough.
• divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. place in the refrigerator until ready to use.
• heat olive oil in a saucepan over medium heat. stir in garlic, and cook until softened and fragrant, about 1 minute. pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. stir in shredded basil and season to taste with salt and pepper.
• while sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
• to assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. place gnocchi into a serving bowl, and spoon sauce overtop.

Lydia's Hash Brown Casserole

Ingredients

• Servings: 8
• 1 (2 pound) package frozen hash brown potatoes
• 1 (10.75 ounce) can condensed cream of chicken soup (such as campbell's®)
• 1 cup cubed ham
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend
• 1/2 cup frozen broccoli florets
• 1/4 onion, chopped - or more to taste
• 2 cloves garlic, minced
• ground black pepper to taste
• 1/2 cup crushed corn flakes cereal

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• mix potatoes, chicken soup, ham, sour cream, cheese, broccoli, onion, and garlic together in a 3-quart shallow baking dish; season with black pepper. sprinkle corn flakes over the top of the potato mixture to cover.
• bake in preheated oven until heated through, about 45 minutes.

Creamy Jalapeno And Pulled Lamb Quesadilla

Ingredients

• Servings: 8
• 4 (8 inch) flour tortillas
• 1/2 cup philadelphia spicy jalapeno cream cheese spread
• 1 (11.5 ounce) package oscar mayer carving board sweet & spicy pulled lamb
• 1/2 cup frozen corn, thawed
• 1/2 cup chopped red pepper
• 1/2 cup tomatillo salsa

Recipe

Preparation Time: 10 mins Ready Time: 25 mins


• spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. fold tortillas in half.
• heat large skillet sprayed with cooking spray on medium heat. add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. repeat with remaining quesadilla. cut into wedges. serve with salsa

fantastic gorgonzola and white cheese ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 2 ounces crumbled gorgonzola cheese
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons white
• 2 tablespoons paprika
• 1/2 cup chopped pistachio nuts

Recipe

Preparation Time: 10 mins Ready Time: 6 hrs 10 mins


• in a medium bowl, blend cream cheese, gorgonzola cheese, sharp cheddar cheese and white . form the mixture into a ball shape.
• on a piece of wax paper, spread the paprika and pistachio nuts. roll the cheese ball in paprika and pistachios to coat.
• wrap coated cheese ball in wax paper. chill in the refrigerator 6 hours, or overnight, before serving.

chicken cacciatore with creamy mashed potatoes

Ingredients

• Servings: 4
• 3/4 pound red potatoes, cut into 1-inch chunks
• 1 1/2 cups small fresh cauliflower florets
• 4 (4 ounce) boneless skinless chicken breast halves
• 1/2 cup kraft lite balsamic vinaigrette dressing
• 1 (8 ounce) package sliced fresh mushrooms
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 (14.5 ounce) can italian-style diced tomatoes, undrained
• 1/2 cup philadelphia chive & onion 1/3 less fat than cream cheese
• 1/4 cup chopped fresh basil

Recipe

Preparation Time: 15 mins Ready Time: 40 mins


• cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
• meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. transfer to plate; cover to keep warm.
• add dressing, mushrooms and peppers to skillet; cook and stir 6 min. add tomatoes; simmer 8 min. return chicken to skillet; spoon sauce over chicken. simmer 3 min. or until chicken is done (165 degrees f).
• drain potato mixture; return to pan. add reduced-fat cream cheese; mash until potato mixture is fluffy. serve topped with chicken, vegetables and basil.

stuffed celery

Ingredients

• Servings: 10
• 1 bunch celery
• 1 (8 ounce) package cream cheese
• 1/4 cup chopped walnuts
• 20 small green olives
• 2 tablespoons sour cream

Recipe

• coarsely chop the olives. separate and wash celery stalks. cut stalks into bite sized pieces.
• mix the cream cheese and sour cream together. stir in the walnuts and chopped olives. spread filling the celery pieces. it's also good on crackers.

baked ziti casserole

Ingredients

• Servings: 6
• nonstick cooking spray
• 8 ounces dry ziti pasta
• 1 pound ground sirloin beef (90% lean)
• 1 (26 ounce) can hunt's® four cheese pasta sauce
• 1 (6 ounce) can hunt's® tomato paste
• 1 cup shredded part-skim mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f. spray 8x8-inch baking dish with cooking spray. prepare pasta according to package directions; drain. cook beef in large skillet over medium-high heat 7 minutes, or until browned and crumbled, stirring frequently; drain. stir in pasta sauce and tomato paste; blend well.
• spoon 1/2 cup meat sauce into bottom of prepared baking dish. top with half the pasta, half the remaining sauce, and 1/2 cup cheese. repeat layers, starting with pasta and ending with cheese.
• bake, uncovered, 10 minutes or until cheese is melted. serve immediately.

hawaiian stuffed peppers

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon coconut oil
• 2 large onions, sliced
• 1 1/2 teaspoons chinese five-spice powder
• 1 pound lean ground turkey
• 1 1/2 cups light coconut milk
• 1 cup water
• 1 cup jasmine rice
• 1 cup pineapple tidbits
• 6 large red bell peppers - halved, seeded, and stemmed
• 6 slices monterey jack cheese, halved
• 6 slices pepper jack cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• heat olive oil and coconut oil in a skillet over low heat; cook and stir onions in the hot oil until tender and golden brown, about 1 hour. remove caramelized onions from pan.
• increase heat under skillet to medium-high heat. sprinkle chinese five-spice powder over turkey. cook and stir turkey in the hot skillet until browned and crumbly, about 10 minutes.
• mix coconut milk, water, rice, caramelized onions, and pineapple into the ground turkey. bring to a boil, reduce heat to low, and simmer until rice is tender, about 25 minutes.
• preheat oven to 400 degrees f (200 degrees c). grease a 9x13-inch casserole dish.
• bring a pot of water to a boil; cook red bell pepper halves in the boiling water until slightly softened, about 10 minutes. drain.
• arrange red bell pepper halves in the prepared casserole dish; spoon turkey mixture into each half. top each stuffed pepper with a slice of pepper jack cheese.
• bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

spanakopita (greek spinach pie)

Ingredients

• Servings: 1
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed and chopped
• 1/2 cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1 cup crumbled feta cheese
• 8 sheets phyllo dough
• 1/4 cup olive oil

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly oil a 9x9 inch square baking pan.
• heat 3 tablespoons olive oil in a large skillet over medium heat. saute onion, green onions and garlic, until soft and lightly browned. stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. remove from heat and set aside to cool.
• in a medium bowl, mix together eggs, ricotta, and feta. stir in spinach mixture. lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. the sheets will overlap the pan. spread spinach and cheese mixture into pan and fold overhanging dough over filling. brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. tuck overhanging dough into pan to seal filling.
• bake in preheated oven for 30 to 40 minutes, until golden brown. cut into squares and serve while hot.

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.

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.

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).

parmesan chicken ii

Ingredients

• Servings: 6
• 12 chicken drumsticks
• 2 cups grated parmesan cheese
• 1 egg
• 1 teaspoon ground black pepper
• 1 teaspoon salt

Recipe

• in a shallow bowl, mix together salt, pepper, and cheese. in a separate bowl, beat egg until lemon colored. dip chicken in egg, coating well. roll in cheese.
• bake at 400 degrees f (205 degrees c) for 45 minutes, or until brown.

Creamy Potato Leek Soup Ii

Ingredients

• Servings: 6
• 8 potatoes, peeled and cubed
• 4 cups chicken broth
• 1 pound bacon, cut into 1 inch pieces
• 3 leeks, sliced
• 1 cup heavy cream

Recipe

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


• in a large saucepan or stockpot, bring potatoes and chicken broth to a boil. cook until potatoes are tender. meanwhile, place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving 3 tablespoons of grease and set aside. sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
• when the potatoes are tender, stir in the fried leeks, heavy cream and bacon. stir to blend and remove from heat. serve hot.

whit's chicken enchiladas

Ingredients

• Servings: 8
• 4 bone-in chicken breast halves
• 2 tablespoons olive oil
• 1 (4 ounce) can diced green chile peppers, drained
• 1 jalapeno pepper, chopped
• 1 clove garlic, minced
• 1 (8 ounce) package cream cheese
• 2 cups shredded monterey jack cheese, divided
• 1/2 cup water
• 8 (10 inch) flour tortillas
• 1 cup heavy cream

Recipe

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


• place the chicken breast halves into a saucepan, and fill with enough water to cover. bring to a boil, and cook until the chicken is cooked through, about 20 minutes. remove from the water, and set aside to cool.
• preheat the oven to 375 degrees f (190 degrees c). remove the chicken meat from the breasts, and discard the skin and bones. set aside.
• heat the olive oil in a large skillet over medium heat. add the green chilies, jalapeno and garlic. cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the monterey jack. as the cheese begins to melt, gradually stir in the water. chop the chicken meat, and stir into the skillet. remove from the heat.
• spoon the chicken mixture into tortillas, and roll up. place the rolls seam side down in a 9x13 inch baking dish. sprinkle the remaining monterey jack cheese over the top, then pour cream over all.
• bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

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.

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.

bacon blue cheese flat iron salad

Ingredients

• Servings: 1
• 2 pounds flat iron steaks
• 2 tablespoons vegetarian worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons fresh-ground black pepper
• 1 pound sliced bacon
• 1/2 head shredded iceberg lettuce
• 1/2 head red leaf lettuce, torn
• 1 (10 ounce) bag baby salad greens
• 1 cup blue cheese salad dressing
• 1/2 pound crumbled blue cheese
• 1/2 pound shredded cheddar cheese (optional)

Recipe

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


• rub the flat iron steaks with worcestershire sauce, salt, and pepper; set aside. place bacon in a large, deep skillet. cook over medium-high heat until evenly brown and crispy. remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet.
• heat the bacon grease over medium-high heat until it begins to smoke. place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. once done, remove the steaks and keep warm.
• place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. crumble the bacon and sprinkle overtop. thinly slice the flat iron steak, and arrange over the salad.