chicken, feta cheese, and sun-dried tomato wraps

Ingredients

• Servings: 4
• 2 (4 ounce) skinless, boneless chicken breast halves
• 1/4 cup sun-dried tomato dressing
• 8 sun-dried tomatoes (not oil packed)
• 1 cup boiling water
• 1/3 cup crumbled feta cheese
• 4 cups loosely packed torn fresh spinach
• 4 (10 inch) whole wheat tortillas
• 1/4 cup sun-dried tomato dressing

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 3 hrs 45 mins


• in a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. seal, and refrigerate for several hours.
• preheat grill for high heat. combine sun-dried tomatoes and hot water in a small bowl. set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• lightly oil grill grate. discard marinade, and place chicken on grill. cook for 12 to 15 minutes, turning once, or until done.
• cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. toss with remaining 1/4 cup dressing. distribute mixture between the four tortillas, and wrap. either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

zucchini pasta bake

Ingredients

• Servings: 6
• 8 ounces penne pasta
• 1/4 cup parmesan cheese
• 1/2 cup crushed saltine crackers
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cups chopped zucchini
• 1 tomato, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 pinch dried celery flakes
• salt and pepper to taste
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. lightly grease a medium casserole dish.
• preheat oven to 350 degrees f (175 degrees c). in a blender or food processor, thoroughly mix the parmesan cheese and crackers.
• heat the oil in a skillet over medium heat. place the onion in the skillet, and cook and stir until tender. mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. continue to cook and stir until the zucchini is tender.
• in the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. top evenly with the parmesan cheese mixture.
• bake 25 minutes in the preheated oven, or until the topping is lightly browned. allow to sit 5 minutes before serving.

cheesy chorizo frittata

Ingredients

• Servings: 6
• 1/4 pound chorizo, crumbled
• 1 (6 ounce) package baby spinach leaves
• 2 cups cherry tomatoes, halved
• 4 green onions, sliced
• 6 eggs
• 1/2 cup milk
• 1 1/2 cups kraft shredded pepper jack cheese with a touch of philadelphia, divided

Recipe

Preparation Time: 20 mins Ready Time: 45 mins


• heat oven to 375 degrees f. cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. remove chorizo from skillet, reserving drippings in skillet. set chorizo aside. add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. stir in tomatoes and onions. remove from heat.
• whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. add to ingredients in skillet; stir just until blended. top with remaining cheese.
• bake 25 min. or until knife inserted in center comes out clean.

crock pot cheesy mushroom chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup cooking
• 1 teaspoon minced garlic
• 1 teaspoon celery flakes
• 1/2 teaspoon paprika
• 1/2 cup grated parmesan cheese
• 1 (8 ounce) can mushroom pieces, drained

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• place the chicken breasts into a slow cooker. whisk the cream of chicken soup, cream of mushroom soup, , garlic, celery flakes, and paprika in a mixing bowl. stir in the parmesan cheese and mushroom pieces; pour over the chicken.
• cook on low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

Santa Fe Chicken Salad

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1/2 cup mayonnaise
• 1/2 cup italian-style salad dressing
• 1 head iceberg lettuce
• 1 head romaine lettuce, rinsed and dried
• 2 bunches green onions, chopped
• 1 large tomato, chopped
• 1 1/2 cups shredded cheddar and monterey cheese blend
• 5 (6 inch) flour tortillas
• 1/2 cup ranch-style salad dressing
• 1/2 cup salsa

Recipe

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


• in a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and italian dressing. place chicken in mixture and marinate overnight in the refrigerator.
• chop, wash, and dry the iceberg and romaine lettuce. mix and divide among four dinner-size plates. divide and place the tomato and green onions among the plates. sprinkle the top of each salad with shredded cheese.
• remove chicken from marinade and grill or broil until cooked. while chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. place on a cookie sheet and put under broiler until golden brown. let cool. cut the chicken into strips and divide among plates. top with tortilla 'crispies'.
• to prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. pour over each salad.

fresh green chile quiche

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 4 green chile peppers, seeded and chopped
• 1 small onion, diced
• 1/4 cup crumbled feta cheese
• 1/2 cup sour cream
• 1/4 teaspoon salt, or to taste
• 1 (9 inch) unbaked pie crust
• 8 ounces monterey jack cheese, shredded
• 3 eggs, beaten
• 3/4 cup milk
• 4 ounces cheddar cheese, shredded

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a skillet over medium heat and cook peppers and onion until tender. transfer to a bowl and mix with feta, sour cream and salt.
• spread bottom of pie crust with monterey jack cheese. top cheese with pepper and onion mixture. mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. top with cheddar cheese.
• bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.

baked cheesy veggie chicken pasta

Ingredients

• Servings: 12
• 1 pound fusilli pasta
• 3 tablespoons olive oil
• 3 skinless, boneless chicken breast halves - cubed
• 5 small green bell peppers, chopped
• 3 small red bell peppers, chopped
• 3 small yellow bell peppers chopped
• 3 teaspoons soy sauce
• 1 cup white
• 3 teaspoons lemon juice
• 4 eggs
• 4 cups creme fraiche
• 1 pinch paprika
• 1 pinch dried oregano
• 1 pinch ground coriander
• 1 pinch ground nutmeg
• salt and pepper to taste
• 12 ounces cheddar cheese, shredded
• 11 ounces emmentaler cheese, finely shredded
• 3 1/2 ounces blue cheese, crumbled (optional)
• 7 ounces parmesan cheese, grated
• 2 cups milk

Recipe

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


• 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 and reserve.
• in a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. add green, red and yellow bell peppers, and continue cooking for another 5 minutes. stir in soy sauce, , and lemon juice. cover skillet, reduce heat to low, and simmer for 20 minutes.
• preheat oven to 370 degrees f (180 degrees c).
• beat the eggs in a large bowl with the creme fraiche. season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. mix in cheddar cheese, emmentaler cheese, and blue cheese. transfer mixture to a 9x13 inch baking dish. sprinkle parmesan cheese on top, and pour in enough milk to make mixture moist.
• bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

Quick Chiles Rellenos Bake

Ingredients

• Servings: 6
• 3 (4 ounce) cans mild whole green chiles, drained (optional)
• 2 cups shredded pepper jack cheese
• 9 (8 inch) flour tortillas
• 1 (19 ounce) can enchilada sauce
• 1 cup sour cream
• chopped fresh cilantro

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• split each chile lengthwise into halves and remove the seeds. arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. roll tortilla to enclose the filling. repeat process with remaining tortillas, chiles and cheese. arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. in a small bowl, whisk together the enchilada sauce and sour cream. spoon over the filled tortillas.
• bake in preheated oven for 30 minutes, or until bubbly and heated through. garnish with cilantro.

Spicy Egg Salad English Muffins

Ingredients

• Servings: 2
• 3 hard boiled eggs, roughly chopped
• 1/4 cup mayonnaise
• 2 teaspoons coarse-grain dijon-style mustard
• 2 teaspoons honey
• 1 teaspoon prepared horseradish
• 1/4 teaspoon cayenne pepper
• 1 dash hot pepper sauce
• salt and ground black pepper to taste
• 2 english muffins, split and toasted
• 4 slices canadian-style bacon
• 1/3 cup shredded pepperjack cheese
• 2 tablespoons chopped green onion (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• stir eggs, mayonnaise, mustard, honey, horseradish, cayenne pepper, and hot pepper sauce together in a bowl; season with salt and black pepper.
• place english muffins, cut-side up, on an ungreased baking sheet. place 1 slice canadian bacon on each muffin. spoon 1/4 cup of egg mixture on top of bacon and sprinkle with pepper jack cheese. top with green onions.
• bake in preheated oven until cheese melts, 6 to 8 minutes.

Crab Quiche Ii

Ingredients

• Servings: 6
• 1 (9 inch) deep dish pie crust
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 cup mayonnaise
• 1 teaspoon cornstarch
• 1 1/2 cups shredded swiss cheese
• 1/2 pound imitation crabmeat
• 1 pinch ground black pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. stir in the cheese, imitation crabmeat and pepper. pour into the pie shell.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes or until a knife inserted in the center comes out clean. let cool slightly and serve.

spaghetti torte

Ingredients

• Servings: 6
• 1 pound uncooked spaghetti
• 1/2 cup grated parmesan cheese
• 1/2 cup ricotta cheese
• 1 tablespoon italian seasoning
• 4 egg whites
• 1/4 cup chopped fresh basil
• 2 tomatoes, chopped
• 4 slices provolone cheese, cut into fourths

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• heat oven to 350 degrees f (175 degrees c). spray a 9x3 inch springform pan with cooking spray.
• cook spaghetti according to package directions. rinse with cold water, and drain.
• while spaghetti is cooking, combine parmesan cheese, ricotta cheese, italian seasoning, and egg whites in a large bowl. toss with cooked spaghetti to coat.
• press half the spaghetti mixture in bottom of prepared pan. sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. place remaining provolone cheese over the top.
• bake for 30 minutes. let stand about 15 minutes, remove sides of pan, transfer to a serving platter. cut into wedges to serve.

creamy jalapeno deviled eggs

Ingredients

• Servings: 10
• 10 large hard-boiled eggs, peeled and halved lengthwise
• 1/2 (8 ounce) package cream cheese, softened
• 2 tablespoons mayonnaise
• 1/2 teaspoon garlic powder
• 4 slices cooked bacon, crumbled, divided
• 1 small jalapeno pepper, seeded and diced
• salt and ground black pepper to taste (optional)
• 1 pinch paprika

Recipe

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


• spoon egg yolks into a bowl. add cream cheese, mayonnaise, and garlic powder; mix well. fold 3 crumbled slices of bacon and jalapeno pepper into egg yolk mixture; season with salt and pepper.
• fill each egg white half with egg yolk filling. sprinkle remaining crumbled bacon over filling and top with paprika. chill in refrigerator for about 1 hour before serving.

lamb tenderloin with pepper jelly and gorgonzola

Ingredients

• Servings: 8
• 2 (1 1/2 pound) lamb tenderloins
• 1 tablespoon garlic salt
• 1/2 teaspoon fresh-ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 3 shallots, peeled and sliced
• 1 red bell pepper, seeded and thinly sliced
• 1/2 cup chicken stock
• 1/2 cup
• 3 sprigs fresh thyme
• 1 small fresh rosemary sprig
• 1 1/2 cups hot pepper jelly
• 2 tablespoons olive oil
• 1 1/4 cups crumbled gorgonzola cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• sprinkle lamb tenderloins with garlic salt and pepper. allow to stand at room temperature for 30 minutes.
• preheat oven to 425 degrees f (220 degrees c).
• heat 2 tablespoons of olive oil in a saucepan over medium heat. stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. add chicken stock, , thyme, and rosemary. increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside.
• meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. add lamb, and cook until golden brown on all sides, about 5 minutes. remove lamb and place into a roasting pan.
• roast lamb in preheated oven until a thermometer inserted into the center registers 145 degrees f (63 degrees c), about 10 minutes. once done, place lamb a plate and cover with foil; allow to rest for 5 minutes.
• to serve, remove peppers and onions from the sauce, and spread out a serving platter. slice lamb diagonally into 1-inch slices and arrange over the peppers. pour 1/2 cup of the sauce over the lamb, and sprinkle with 3/4 cup of gorgonzola cheese. serve remaining sauce and cheese in separate serving dishes on the side.

Chicken Spaghetti

Ingredients

• Servings: 7
• 1 (8 ounce) package spaghetti
• 2 cups boneless chicken breast half, cooked and diced
• 1 (4 ounce) jar chopped pimento peppers
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 green bell pepper, diced
• 1 1/2 cups shredded, processed american cheese

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 250 degrees f (120 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.
• mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. pour into a large casserole dish and bake for 90 minutes in a preheated oven. serve immediately.

smoky mountain chipotle chicken

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 4 cloves garlic, minced
• 1/2 onion, grated
• 1/2 cup bourbon
• 1/4 cup vinegar
• 2 cups ketchup
• 1/4 cup worcestershire sauce
• 1 tablespoon liquid smoke flavoring
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon adobo sauce from canned chipotle peppers
• 1/4 cup brown sugar
• 4 (6 ounce) skinless, boneless chicken breast halves
• 2 tablespoons grill seasoning, or to taste
• 4 slices bacon, cut in half
• 4 thick slices red onion
• 1 teaspoon olive oil
• 4 slices provolone cheese

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 3 hrs 55 mins


• heat 1 teaspoon olive oil in a large skillet over medium heat. add garlic and onion; cook and stir until the onion softens and turns translucent, about 5 minutes. pour in the bourbon, and simmer for 10 minutes. have a lid ready to cover the skillet in case the bourbon catches fire.
• pour in the vinegar, ketchup, worcestershire sauce, liquid smoke, minced chipotle pepper, adobo sauce, and brown sugar. bring to a boil, then reduce heat to medium-low, and simmer 15 minutes. pour sauce into a bowl, and refrigerate until no longer hot, about 30 minutes.
• season chicken breasts with grill seasoning, and place into a shallow glass dish. pour all but 1 cup of the cooled sauce over the chicken breasts, and turn to coat. refrigerate remaining sauce. cover the chicken and refrigerate 2 hours. place bacon in a large, deep skillet. cook over medium-high heat until evenly brown and crispy. drain on a paper towel-lined plate, and set aside.
• preheat an outdoor grill for medium-high heat.
• drain marinade from the chicken and discard. cook chicken on preheated grill, basting with reserved sauce, until the chicken is no longer pink in the center, and the juices run clear, about 10 minutes per side. meanwhile, brush onion slices with 1 teaspoon olive oil. secure the rings with toothpicks to keep them from falling apart. grill over indirect heat until soft, about 15 minutes.
• to serve, place chicken serving plates and top with a slice grilled onion, 2 slices of bacon and then a slice of provolone cheese. remove toothpicks before serving.

Swiss Enchiladas

Ingredients

• Servings: 6
• 2 cups chopped, cooked chicken
• 1/2 (4 ounce) can chopped green chilies
• 1 (7 ounce) can prepared green chile salsa
• 1/2 teaspoon salt
• 2 cups whipping cream
• oil for frying
• 12 corn tortillas
• 1 1/2 cups shredded monterey jack cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a bowl, mix together chicken, chilies, and salsa.
• in a wide, shallow dish stir together salt and whipping cream.
• heat oil in a large, heavy skillet over medium-high heat. fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.
• fill fried tortillas with chicken mixture. roll and place flap side down in a baking dish. pour remaining cream over tortillas, and sprinkle with cheese.
• bake, uncovered, in a preheated oven until cheese has melted, about 15 to 20 minutes.

angel chicken

Ingredients

• Servings: 5
• 4 ounces philadelphia cream cheese, softened
• 1 (10.75 ounce) can reduced-sodium condensed cream of mushroom soup
• 1/4 cup kraft tuscan house italian dressing
• 1/4 cup dry white
• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 pound angel hair pasta, uncooked
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 5 mins Ready Time: 4 hrs 5 mins


• whisk first 4 ingredients until blended; pour over chicken in slow cooker. cook on low 4 to 5 hours (or on high 2 to 3 hours).
• cook pasta as directed on package, omitting salt; drain. serve topped with chicken mixture; sprinkle with parsley.

chicken tortellini soup with zucchini and tomatoes

Ingredients

• Servings: 8
• 1 recipe fast chicken soup base
• 1 (9 ounce) package refrigerated small cheese tortellini
• 1 (14.5 ounce) can diced tomatoes
• 2 medium zucchini, diced
• 1 teaspoon dried basil
• 1/2 cup chopped fresh parsley
• salt and freshly ground black pepper

Recipe

• prepare fast chicken soup base. bring to a simmer.
• add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
• before removing from heat, stir in: 1/2 cup chopped fresh parsley.
• final touch: add salt and pepper, to taste.

Chicken And Ham Casserole

Ingredients

• Servings: 2
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup cooked, cubed chicken breast meat
• 1/2 cup cooked and cubed ham
• 1/2 cup cooked wide egg noodles
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 ounces shredded cheddar cheese
• 1 teaspoon paprika

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• melt butter in a large saucepan over low heat. stir in the flour and heat until bubbly. slowly add the milk, stirring constantly, until mixture is thickened and smooth.
• remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. transfer this mixture to a 1 1/2 quart casserole dish.
• bake at 400 degrees f (200 degrees c) for 15 minutes. remove from oven, sprinkle with the cheese and top with paprika, as desired. return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

Family Favorite Crab Dip

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup french salad dressing
• 2 tablespoons dried minced onion
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil
• 1 (6 ounce) can lump crabmeat, drained and flaked

Recipe

Preparation Time: 10 mins Ready Time: 12 hrs 10 mins


• stir cream cheese, french salad dressing, dried minced onion, ketchup, and vegetable oil together in a bowl until smooth. gently fold crabmeat through the cheese mix.
• cover bowl with plastic wrap and refrigerate dip at least 12 hours.