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.