Baked Chicken and Cornbread 1/2 cup shredded 4-cheese Mexican blend cheese 2 egg whites 1 can refried

black beans 1 (4-ounce) can chopped green chiles, drained 1 (10-ounce) can red enchilada sauce 1/4 to 1/2 cup mexican cheese blend for sprinkling

3/4 cup lowfat milk 1 can corn kernels 1 box corn bread mix Cooking spray 1 small pre-cooked rotisserie chicken

Preheat oven at 400 degrees. In a medium bowl mix together 1/2 cup cup cheese, milk, eggs, corn kernels and corn bread mix stirring until moist. Pour mixture into a 13 x 9inch baking dish coated with cooking spray. Bake 15 minutes until toothpick comes out clean. Meanwhile, remove meat from chicken and shred into smaller sized pieces. Mix chicken with entire jar of enchilada sauce. Add chiles and mix well. When the corn bread mix is done, remove from oven and poke liberally with a fork. Pour enchilada chicken mixture over the top. Remove refried beans from can and mash them in a bowl so they are easy to spread. Spread refried beans over the top of the chicken mixture until the entire top is covered. Sprinkle cheese on top of refried beans and bake in the oven for additional 15 minutes until cheese is melted. Let sit for 5 minutes before serving. Serves 6 to 8. Baked Chili Mac Recipe 2 cups dry whole wheat or multi-grain elbow macaroni 1 egg white 3/4 cup shredded cheddar (divided in half) 1 egg 2 to 3 cups chili

Preheat oven to 375 degrees. Cook macaroni in boiling water until al dente. Drain and let cool slightly. Transfer to a large bowl and mix in eggs and 1/2 of the cheddar. Pour in chili and continue to stir. Transfer to a greased 9 inch square pan and sprinkle remaining cheese on top. Bake for 30 minutes or until bubbly and set. Let rest for 5 to 10 minutes before cutting into squares. Can be prepared in advance and reheated! Baked Spaghetti Squash Recipe 1/2 pound ground turkey or chicken (optional) 1 large spaghetti squash 2 cups good sauce 1 1/2 cups part skim shredded mozzarella cheese 5 fresh basil leaves, torn

1 tablespoon olive oil 1 egg 1 cup part skim ricotta cheese 1 teaspoon fresh oregano salt & fresh ground pepper

Preheat the oven to 350 degrees. Poke the spaghetti squash 10 times and microwave for 10 to 12 minutes stopping every 3 to 4 minutes to turn. Youll know its done when the skin starts to buckle. Remove and split open. While its cooling off heat a non-stick pan over medium high heat for 3 or 4 minutes. Add oil to the pan and blot the turkey meat dry before adding to the pan. Space the meat out in the pan and cook until it is just brown on both sides. As long as it is browned, it can be a little under cooked. It will cook the rest of the way in the oven. Set aside and begin scraping out your squash with a fork. Transfer scraped squash into a colander and let drain while you are prepping the rest of the ingredients. In a large bowl, mix together sauce, ricotta, egg, 1 cup of cheese, oregano, basil and salt & pepper to taste. Mix in the drained spaghetti squash until its all well combined. Place one scoop of squash mixture in each ramekin covering the bottom. Layer browned meat on top of squash mixture and then place another scoop of squash on top of the meat. Sprinkle remaining cheese on top of each and place on a cookie sheet. Bake for 35 to 45 minutes or until cheese is melted and bubbly and squash looks set. Remove from oven and let cool for 5 minutes before serving.

PS: If you dont have ramekins, you can make it in a pie pan as you would a spaghetti pie. Balsamic & Tomato Roast Chicken Recipe 4 thick slices eggplant 1 14 oz can whole peeled tomatoes (drained + quartered) 1/4 cup balsamic vinegar 2 tablespoons brown sugar cracked black pepper

4 chicken breast fillets 2 tablespoons salted capers (rinsed) 1 tablespoon olive oil 1/4 cup whole basil leaves

Preheat the oven to 400 degrees. Place the eggplant at the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil and sugar and spread over the chicken breast. Add the 1/2 basil leaves and bake for 20 to 25 minutes or until the chicken is cooked through. Garnish with remaining basil and pepper and serve. Makes 4 servings. Banana Dog Bites 2 Bananas, peeled 2 Tortillas* (any variety will work)

1/4 Cup Peanut Butter, divided

Place one tortilla on a flat surface and spread 2 tbsp of peanut butter on the tortilla to evenly coat. Place one banana near the edge of the tortilla and roll it up. Slice into 1/2 inch rounds and serve. *If your tortilla bread is stiff, you can put it in the microwave in between two pieces of moist paper towel and heat for 15-20 seconds or until softened. Banana Pudding Recipe 1 (3.4-ounce) box vanilla instant pudding mix 3/4 cup Plain Greek-Style Lowfat Yogurt (2%) 2 to 3 cups animal crackers 1 1/2 cups reduced-fat or skim milk 1 teaspoon pure vanilla extract 2 to 3 ripe medium bananas, sliced

In medium bowl, combine pudding mix, milk, yogurt and vanilla; beat with whisk for two minutes. In a trifle bowl layer animal crackers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture. Decorate the top with animal crackers and a few slices of banana. Cover with plastic wrap and refrigerate for 1 to 2 hours or until its set. BBQ Baked Potato Recipe 4 baking potatoes 1 1/2 cup tangy BBQ sauce

1 rotisseri chicken 1/2 cup cheddar cheese

Scrub 4 potatoes and poke liberally with a fork. Place in microwave on 5 minute intervals turning in between intervals until done. (Potatoes are done when they are soft.) Meanwhile, cut all the meat off the rotisserie chicken and chop or shred into small pieces. Place pieces in a small pot, add BBQ sauce an simmer over medium heat until warm. Turn heat down and let simmer until potatoes are done. When potatoes are ready, split them each down the center. Divide BBQ chicken evenly among all potatoes and top with cheddar cheese. Serve piping hot. Black Bean Chicken with Rice 2-3 teaspoons chili powder 1 teaspoon pepper

1 teaspoon ground cumin 1/4 teaspoon salt

4 boneless skinless chicken breast halves 2 teaspoons olive oil 1 can (15 ounces) black beans, rinsed and drained 1 cup frozen corn 1 cup salsa2 cups cooked brown rice Combine the chili powder, cumin, pepper and salt. Rub spices over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until chicken is done. Serve chicken with rice and bean mixture. Black Bean & Sweet Potato Burritos 6 small sweet potatoes 1 small onion, diced minced garlic to taste (we used 4 cloves) 3 cans black beans, rinsed, drained, and mashed 2-4 Tbsp. chili powder 2 tsp. ground cumin 1/2 tsp. ground dry mustard 3 Tbsp. soy sauce 10 multi-grain tortillas (recipe makes 16 burritos) shredded cheese (we used a Mexican blend) salsa and guacamole, plus multi-grain chips, to serve Bake the sweet potatoes in the oven or microwave until they are tender, easily scooped, and easily mashed. Once theyve cooled, scoop and mash them. Meanwhile, heat some olive oil in a skillet and add a diced onion; cook until transparent, about 10 min. Add the garlic and cook about 1 minute more. Add the mashed beans and a little water if needed to get to a good consistency (I used about 1/2 c. water). Heat through. When the bean-onion mixture is hot, mix in your spices and soy sauce. Make your burritos using a big scoop of beans with a scoop of the mashed sweet potato. Sprinkle with a little cheese, roll into a burrito, and put on a cookie sheet. Bake at 350 for 12 min., just long enough to heat through and get a little crispy. Serve with salsa, guacamole these would probably even be good with sour cream. I have read that if you let these cool, wrap individually in paper towels, and freeze, you can then reheat them in your microwave for two minutes, leaving the burrito still wrapped in the towel. Breakfast Couscous 2 Cups Water 1/4 Tsp Salt 1/2 Cup Dates, chopped 1 Cup Milk (any type of milk works) 1 Cup Couscous 1/2 Tsp Ground Cinnamon

Accompaniments: honey, nuts, raisins In a medium saucepan, combine the water, milk, and salt and bring to a boil. Stir in the couscous, dates, and cinnamon. Cover and turn off heat and allow to stand for 5 minutes. Serve. Broccoli & Bow Ties Recipe kosher salt 1/2 pound farfalle (bow tie) pasta 2 tablespoons good olive oil zest of 1 lemon 1 tablespoon freshly squeezed lemon juice freshly grated Parmesan cheese

8 cups broccoli florets 2 tablespoons unsalted butter 1 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper 1/4 cup toasted pine nuts

Toast the pine nuts by placing them in a dry saute pan over medium low heat. Cook for about 5

minutes, tossing often until golden brown. Cook the broccoli for 3 mins in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in large bowl and set aside. In the same water, cook the bow tie pasta according to the package directions. Drain well and add the broccoli. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and cheese. BUFFALO CHICKEN PIZZA POCKETS 2 boneless, skinless chicken breasts, cooked and shredded 1 tube refrigerated pizza dough Mozzarella cheese 1 bottle {16 oz} Franks buffalo sauce 1 stick butter Olive oil Parmesan Cheese First, mix together hot sauce & butter in a small pot on med. high heat. Heat until butter is melted and bring to a low boil. Meanwhile, cook your chicken! Next, pour the sauce over 1/2 cup mozzarella and the shredded chicken and mix well. I added a little bit of sauce at a time until it was a good consistency. Roll out the dough kinda thin and cut into little circles. All I had was a little 3 in. biscuit cutter, so thats what I used to cut the dough. The original recipe suggested cutting 12 in. circles, but 3 in. is all we gothence pockets and not full blown calzones. Grease your baking sheet and start the pocket makin process. Lay out a little circle, top it with the chicken and some shredded mozzarella, lay another dough circle on top of the chicken & cheese to cover, and pinch the edges with a fork to seal. Brush the tops of the pockets with olive oil and sprinkle with parmesan cheese. Bake at 450 for 15 minutes or until puffy and brown. Carrot, Broccoli & Cheese Orzo (serves 4) 1 Small Garlic Clove 1 Cup Baby Carrots 2 Tbsp Unsalted Butter or Olive Oil 1/2 Tsp Salt 1 1/2 Cups Low Sodium Chicken Broth 1 Small Shallot 1 Cup Broccoli Florets 1 Cup White or Whole Wheat Orzo 1 Cup Water 1/3 Cup Parmesan Cheese, grated

Place shallot and garlic in food processor and pulse to chop. Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped. In a large stock pot, heat 2 tbsp of butter or olive oil and saut the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously. Add the water and broth to the pot and cook over medium heat for 10 minutes uncovered, or until the liquid starts to evaporate and the mixture thickens. Add the Parmesan cheese and stir to combine. Serve. Cheddar Cheese Braids 2 square sheets frozen puff pastry, thawed 1 egg 1 cup grated sharp cheddar cheese 1/4 cup water

Preheat the oven to 350 degrees. Using a pizza cutter, cut the puff pastry into strips and cut the strips in half. Using three strips, braid the dough into 6 inch long braids. Place braids on a silpat covered baking sheet. Make egg wash by whisking together egg and water in a small bowl. Using a basting brush, brush the braids with egg wash until they are shiny all over and sprinkle generously with cheese. Bake in the oven for 15 minutes, or until beginning to brown. Let cool slightly before eating.

Cheesy Bread Sticks (Makes 6 Sticks) 1 lb. White or Whole Wheat Pizza Dough Pizza Sauce

1 Pkg. Mozzarella Cheese Sticks

Preheat oven to 450 F. Shape dough into a rectangle, about 10 x 6 inches wide, and cut into 6 rectangular pieces just big enough to wrap around the cheese stick. Take one cheese stick and place in the middle of the rectangle of dough. Fold the ends over the cheese, then fold over the sides, pinching as you go so the dough sticks together. Roll the dough to evenly shape into a cylinder. Place sticks onto a parchment or greased foil lined baking sheet and bake 14-15 minutes.* Serve with pizza sauce for dipping. * To spice this recipe up for parents, drizzle some olive oil on top of the cheese sticks followed by a sprinkling of some garlic powder, sesame seeds and/or salt before you bake. Cheesy Chicken Spaghetti 9 oz uncooked Spaghetti-like 1 tbsp minced garlic 1 tbsp worcestershire sauce 2 cups shredded cheddar, divided 1 cup frozen chopped onion 2 can stewed tomatoes, undrained and chopped 2 tsp dried italian seasoning 3 cups frozen chopped cooked chicken, thawed

Preheat oven to 350F. Cook pasta according to package directions, omitting salt and fat. Drain. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saut 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350F for 15 minutes. You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350F for 25 minutes until bubbly. CHICKEN CAPRI PASTA 1 lb. boneless, skinless chicken breasts {cut into strips} 1 bag {or 2 cups} frozen broccoli florets 1 tub (10 oz.) Savory Garlic Cooking Crme 1 red bell pepper, sliced into strips Angel hair pasta 1/4 cups shredded parmesan cheese

Boil pasta according to package directions. Meanwhile, cut chicken & pepper into strips. Combine chicken & peppers in a large nonstick skillet and cook on medium heat for 5-7 minutes or until chicken is cooked. Stir in broccoli and cook for about 2-3 minutes or until heated through. Now pour in the tub of cooking crme and cook for about 2-3 minutes or until heated through. Dont expect a runny sauce outta this recipe. If youre looking for something more saucy, Id probably add another 1/2 tub of cooking crme. Chicken & Veggie Nuggets 1 (14 oz.) package California Veggies, thawed 1/2 lb. ground chicken 2 c. panko bread crumbs 1 egg 1 tsp. onion salt Salt & pepper to taste

Put the veggies and egg in a blender. Blend until pureed. Pour puree into a large bowl. Add the ground chicken and onion salt. Mix together with a fork until well mixed. On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the

crumb mixture until its about 1/2 thick. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture. Use a cookie cutter to cut the chicken into star shapes. Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray. Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through. Serve with ranch dressing or barbecue sauce. CHICKEN-CHILI CRESCENT BAKE Rotisserie chicken, shredded 1 can Bushs Grillin Beans {Fiesta Black Beans} 1 can Rotel 2 tbsp. taco seasoning 1-2 cups shredded cheese {monterrey jack & colby}1 can crescent seamless dough sheets Mix together chicken, beans, Rotel, and taco seasoning in a large saucepan over medium-high heat. Cook for about 5 minutes or until heated through. Transfer mixture to a 9x13 baking dish. Cover with cheese and top with the crescent seamless dough sheet. Cook at 375 for about 18-25 minutes or until crescent topping is golden brown. Remove from oven and cool for about 10 minutes. Cottage Cheese Pancakes (Makes 20-25 pancakes) 3 Eggs 1 Tsp Vanilla Extract 1/2 Cup Flour 1/4 Tsp Salt 1 Cup Cottage Cheese 2 Tbsp Honey or Agave 1 Tsp Baking Powder Butter, Oil or Oil Spray

Accompaniments: Maple Syrup or honey Place the first 4 ingredients in a bowl and whisk. In a separate bowl whisk the dry ingredients. Pour the dry mixture into the wet mixture and stir until just combined. Heat a large saut pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake. Cook for 2 minutes on each side or until pancakes are set and golden. Serve. *To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Creamy Chicken Pockets

2 tbsp olive oil 1/2 cup minced onion 1/4 teaspoon kosher salt 1 tablespoon butter, softened 1/4 teaspoon seasoned salt 1 (8 ounce) package refrigerated crescent rolls 1/4 cup Italian seasoned bread crumbs, optional 2-3 small chicken breasts, diced 2 cloves garlic, minced 1/8 teaspoon ground black pepper 3 ounces cream cheese, softened 2 tablespoons milk 1 tablespoon butter, melted

Preheat oven to 375F. Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic. Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well. Separate the crescent roll dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional). Bake for 11 13 minutes, or until golden brown.

Recipe Note: To heat up leftovers, bake in a preheated 350F oven for 10 minutes. *The size of the chicken breasts largely effects how many pockets you can make. The other day, I used 3 larger breasts and was able to make 16 pockets (two 8-ounce packages of crescent rolls) instead of only 8. Creamy Pastina Recipe c pastina pasta or any teeny pasta variety (I used mini shells) 2 t milk 1 t butter or margarine (optional)

1 egg, beaten 1-2 T grated parmesan cheese Salt & pepper to taste

Cook pasta in boiling water according to package instructions. While pasta is cooking, beat egg with milk. Drain pasta and return to stove. Add the egg mixture and stir with a fork over low heat until the egg is cooked, about 5 minutes. Stir in parmesan cheese and butter, season with salt and pepper, and serve. Crock Pot Black Bean Soup (Serves 6) 1 Tbsp Olive Oil 3 Garlic Cloves, chopped 2 Cups Dried Black Beans, soaked overnight, rinsed and drained 1 32 oz Chicken Broth or Vegetable Stock, low sodium 1 Cup Water

1 Onion, diced 1/4 Cup Cilantro, chopped 2 Bay Leaves 2 Tsp Kosher Salt

Heat oil in a saut pan over medium heat and saut onions for 4 minutes. Add chopped garlic and saut an additional minute. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine. Cook on low for 8-10 hours. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture). Top with a dollop of yogurt, sour cream or crme fraiche. Easy Baked Spaghetti Squash 1 medium spaghetti squash 1/4 red onion 1/2 14oz can diced tomatoes 1/4 cup Italian bread crumbs 2 small zucchini grated 1 clove garlic, crushed 1/3 cup parmesan cheese plus more for sprinkling 6 fresh sliced basil leaves

Preheat oven to 350 degrees F. Heat the squash whole in the microwave for about 5 minutes. Use pot holders to remove the squash, cut in half and scoop out the seeds and strings (the strings are darker yellow and thin). Place one half cut side down on a microwave safe dish (no water needed) and heat for 3-5 minutes or until the spaghetti strings can be removed easily with a fork. Repeat with the other half. While each side is cooking prep the zucchini, onion and garlic and cook the onion until soft, then add the garlic and cook for another minutes. Fork out the strands from the spaghetti squash into a bowl and add the shredded zucchini, tomatoes, red onion, garlic, basil and salt and pepper and stir to combine. Add the parmesan cheese and gently stir. Place in a 99 baking dish and sprinkle the top evenly with breadcrumbs and a little parmesan. Cook for 25 minutes. Serves 4 with leftovers.

Mimi's Sticky Chicken 2 teaspoons salt 3/4 teaspoon cayenne pepper teaspoon thyme 1/4 teaspoon garlic powder 1 whole roasting chicken, about 3 pounds

1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon white pepper 1/4 teaspoon black pepper 1/2 onion

Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well and then dry. Rub spice mixture over skin and the inside of chicken. If you rub it under the skin it will be even tastier! Place in a plastic storage bag, seal and refrigerate overnight. When ready to roast, stuff cavity with onion. Place chicken breast side down in pan. Roast uncovered at 250F for about 5 hours. Baste occasionally (if you remember...I rarely do) with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. Easy Taco Salad 1lb browned ground beef or turkey 1 T taco seasoning 2 T water 1 can drained black beans 1 can drained chick peas 1 sm. can sliced black olives Lettuce of your choice (or baby spinach leaves) 1 Tomato diced Optional Garnish: Salsa, 1 sliced green onion, shredded cheese, sour cream, Tortilla Strips (Found in the salad dressing isle of the grocery store) Heat a large nonstick skillet over medium-high heat until hot. Add turkey/beef; cook 7 minutes or until browned, stirring to crumble. Drain if necessary and return to pan. Stir in taco seasoning and 2 T water, cook another 1-2 minutes. Add remaining ingredients except garnish to pan and stir just enough to mix. Serve on plate of lettuce, and garnish as desired. Eggplant Burgers (Makes 8 Burgers) 1 Tbsp Olive Oil, plus more for sauting 1 Medium Eggplant, cubed 1 Garlic Clove, minced 1/2 Tsp Salt 1/4 Cup Parsley, chopped 1 Large Egg 1/3 Cup Parmesan Cheese, grated 1 Cup Breadcrumbs Accompaniments: Whole Wheat Bagel, Buns,Cheese, Tomato, Lettuce, Ketchup, Pickles Heat the olive oil in a large saut pan over medium heat and cook the eggplant cubes for 3 minutes. Add the garlic and salt and continue to saut for another 2 minutes. Add 1 tbsp of water, cover and cook for an additional 3 minutes or until eggplant is fork tender. Allow to cool. Place the eggplant and remaining ingredients in a food processor and puree until smooth. Use about 2 tbsps of the eggplant mixture for mini burgers, 1/4 cup for bigger burgers and form into patties. Heat about 1-2 tsps of oil in a large saut pan and cook the eggplant patties for 2 minutes on each side or until golden brown. Serve. To freeze place the cooked patties on a baking sheet, freeze for 1 hour and place in a Ziploc bag, label and freeze up to 3-4 months. When ready to serve, place patties on a baking sheet in a 300 degree oven for 10 minutes until warm. FLAVORFUL POT ROAST 2 boneless beef chuck roasts {2 1/2 lbs. each. We only used 1} 1 pkg. ranch salad dressing mix 1 can cream of mushroom soup 1 pkg. Italian salad dressing mix

1 pkg. brown gravy mix Optional: Carrots, Potatoes, Onion

1/2 cup water

In a large bowl, mix together soup, dressing mixes, gravy mix, and water until thoroughly blended & set aside. Add chuck roasts to crock pot and pour the dressing/soup mix on top. Set on low and cook for 7-8 hours. Since we only used 1 chuck roast, I added 1 large onion {cut into big chunks} and baby carrots halfway through cook time. I dont like the veggies to be too smushy and halfway through cooking is perfect! Four Bean Chili (Serves 8-10) 2 Tbsp Vegetable or Canola Oil, divided 2 Garlic Cloves, minced 1-15 Oz Can White Beans, rinsed and drained 1-15 Oz Can Pinto Beans, rinsed and drained 1-28 Oz Can Chopped Tomatoes with Juice 2 Tbsp Chili Powder 2 Bay Leaves 1 Large Onion, chopped 1 Lb Lean Ground Beef 1-15 Oz Can Kidney Beans, rinsed and drained 1-15 Oz Can Black Beans, rinsed and drained 2-15 Oz Cans Tomato Juice 1 Tbsp Cumin 2 Tsp Salt

In a saut pan over medium heat place 1 tbsp of oil and saut onions for 3 minutes. Add minced garlic and saut another minute until the onions start to caramelize, then remove and place in a crock pot. In the same saut pan, add another tbsp of oil and saut the ground beef for 5 minutes, breaking down the beef with a wooden spoon until its cooked through and most of its juice has evaporated. Add the cooked beef and the remaining ingredients to the crock pot and stir to combine. Cover and cook the chili on low for 8 hours. Top with desired accompaniments and serve. Four Bean Chili Mac & Cheese (Serves 4) 1 Cup Whole Milk 2 Cups Cheddar Cheese 2 Cups Four Bean Chili 1/2 Tsp Kosher Salt 2 Cups Macaroni Pasta, cooked In a large pot over medium heat place the milk, cheese, chili and salt. Stir to combine just until the cheese melts through. Add the cooked pasta to the chili/cheese mixture and continue to cook for an additional 3 minutes or until the mixture comes together and the pasta has heated through. Frozen Yogurt Covered Strawberry Pops Recipe 1 Pint fresh strawberries, washed, dried and stems removed 1 16 oz container vanilla flavored greek yogurt 10 crushed animal crackers (find some with no hydrogenated oils) about 10 lollipop sticks wax paper Place a lollipop into a strawberry (it might be loose and slide around, but once frozen it will stick), dunk into the yogurt. Use a spoon to remove it from the yogurt if the stick comes out. Sprinkle with crushed animal crackers and place on cookie sheet lined with wax paper. Repeat with all the strawberries and place the filled sheet into the freezer for at least two hours. Once frozen they can be stored in an airtight container.

Greek Israeli Couscous Salad (Serves 4) 1 1/2 Cups Israeli Couscous 2 Cups Water 1/2 Tsp Salt 2 Persian Cucumbers, seeded & diced (or 1 cucumber) 1 Tbsp Parsley, chopped 3 Tbsp Olive Oil, divided 2 Tbsp Lemon Juice 1/2 Cup Crumbled Feta Cheese 1 Large Tomato, seeded & diced

Place the couscous and 1 tbsp of olive oil in a pot and toast for 5 minutes over medium heat. Add water and bring to a boil then simmer for 12 minutes. Remove to a bowl and cool. Pour in the remaining ingredients plus the 2 remaining tbsps of olive oil and stir to combine. Serve. Hungry Girl-Nola 1/4 cup old-fashioned oats 1/4 cup puffed rice cereal 1/4 cup puffed wheat cereal 1 1/2 tbsp. sugar-free pancake syrup 1/2 cup bite-sized freeze-dried apples (like the kind by Just Tomatoes, Sensible Foods, or Gerber) Preheat oven to 275 degrees. In a medium bowl, combine oats, puffed rice, puffed wheat, and pancake syrup, stirring gently to coat the oats and cereal with the syrup. Spray a baking pan with nonstick spray and spread the cereal mixture out in the pan. Bake in the oven until crispy and lightly browned, 30 - 35 minutes, rearranging mixture with a spatula halfway through. Allow to cool completely, and then stir in the apples. Dig in! MEATBALL SANDWICH CASSEROLE 1 Baguette French Bread {cut into 18-24 slices, 1/4 inch thick} 1 pkg. frozen Italian meatballs, bite sized {about 1 lb.} 1 pkg. frozen onion & bell pepper mix, thawed & drained Olive Oil 1 1/2 cups spaghetti sauce 1 cup mozzarella cheese, shredded

Preheat oven to 350. Meanwhile, slice your bread. Brush each slice with olive oil on one side. I didn't use any measurements for this...I just coated with my pastry brush! Line the bottom and the side with the bread slices...oil side up...slightly overlapping the slices on the side. You won't need to grease your dish for this recipe! {You'll need a deep casserole dish for this meal. Bake bread for about 5-10 minutes or until the edges are golden brown. In a separate bowl, mix meatballs, bell pepper & onion mix, & spaghetti sauce to coat. Remove the bread from the oven and spoon the meatball mixture into the dish on top of the bread. Return to oven and bake for 25-30 minutes or until thoroughly heated through in the center. I pulled it out at about 25 minutes and covered with the mozzarella cheese and baked it for another 5 minutes or so. MEXICAN CHICKEN CASSEROLE 2-3 chicken breasts, cut into small bite-sized pieces 1/2 yellow onion, chopped 1 green bell pepper, chopped 1-1/2 cups salsa 2 tomatoes, chopped 1-2 tsp. cumin 1 red bell pepper, chopped 1 can black beans, drained 1/2 of an 8oz. pkg of cream cheese 1/2-1 cup(s) shredded cheddar cheese

Spray a large skillet with cooking spray. Cut up chicken into bite-sized pieces and toss into the skillet with onions and cumin and saute until chicken is cooked. When chicken is cooked, add bell peppers and saute for 2 minutes. Add salsa. Cook for 2 minutes. Cut your brick of cream cheese right down the middle and toss one half into the skillet. Saute until cream cheese is melted and smoothabout 2

minutes ;) Now throw in the black beans and tomatoes, stir well, and transfer to an 8x8 baking dish. Bake at 350 for about 15 minutes. Remove from oven and top with shredded cheddar cheese and cook for an additional 5 minutes or until cheese is melted and bubbly. Serve it over rice for a yum little mexican chicken rice bowl. Smother it in a tortilla and make yourself a mexican chicken burrito. Eat it all by itself OR scoop it up with tortilla chips. Mimi's Sticky Chicken 2 teaspoons salt 3/4 teaspoon cayenne pepper teaspoon thyme 1/4 teaspoon garlic powder 1 whole roasting chicken, about 3 pounds 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon white pepper 1/4 teaspoon black pepper 1/2 onion

Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well and then dry. Rub spice mixture over skin and the inside of chicken. If you rub it under the skin it will be even tastier! Place in a plastic storage bag, seal and refrigerate overnight. When ready to roast, stuff cavity with onion. Place chicken breast side down in pan. Roast uncovered at 250F for about 5 hours. Baste occasionally (if you remember...I rarely do) with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. No-Bake Energy Bites 1 cup oatmeal 1/3 cup honey 1/2 cup ground flaxseed 1 tsp vanilla 1/2 cup peanut butter (or other nut butter) 1 cup coconut flakes 1/2 cup mini chocolate chips

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week. No Work Chicken (Serves 4) 1/4 Cup Honey 3 Tbsp Dijon Mustard (mild) 1/4 Cup Chopped Scallions 1/4 Cup Soy Sauce 1/2 Tsp Curry Powder 4 Chicken Breasts, boneless and skinless

Preheat oven to 350 F. In a 9 x 13 baking dish, whisk the honey, soy sauce, dijon mustard, curry powder and scallions. Place chicken on top of sauce and turn to coat. Cover and marinate 30 minutes to overnight, flipping halfway through to coat with sauce. Cover with foil and bake chicken 30-40 minutes, depending on size of chicken breasts. Baste chicken with the sauce half way through cooking. Serve over rice or pasta. Parmesan Chicken Recipe 1 pound skinless boneless organic chicken tenders 1 cup Italian seasoned bread crumbs

1 cup grated parmesan cheese 1/2 cup olive oil

Preheat oven to 375 degrees. Place one piece of wax paper on the counter and lay chicken tenders out on wax paper. Cover with another sheet of wax paper and pound out until all tenders are the same thickness. Meanwhile, combine grated parmesan and bread crumbs in a shallow bowl. Place olive oil in

a separate shallow bowl. Dip each chicken tender in the olive oil and then in the bread crumb mixture making sure to coat boat sides. Place coated tender on a greased cookie sheet. Continue dipping tenders into olive oil and then bread crumbs until all tenders are breaded. Place in the middle rack in the oven and bake for 15 minutes, remove and spray the tops of the chicken pieces with cooking spray. Return to the oven and bake for another 15 minutes or until chicken is done and tenders begin to look brown and crispy. Youll know they are done when the chicken springs back if you push on it with your finger. (Note, if you have pounded it out thin, it may only need to cook for a total of 18 to 20 mins.) Makes 8 to 10 large tenders. Pasta con Parma 1/2 box of thin spaghetti 1/2 cup of the pasta water (saved after you cook your pasta)

1/2 cup parmesan cheese salt and pepper (to taste)

Make your spaghetti as you normally would...boil water, drop spaghetti in ;)...and drain but DO NOT rinse. Save 1/2 cup of the pasta water and set aside. Put your spaghetti back into the warmed saucepan you cooked it in and add the parma cheese and pasta water. Mix well. Add salt and pepper to taste. Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta 1 tsp. dried oregano (use Greek oregano if you have it) 1/2 tsp minced garlic 3 T white wine vinegar 6 T extra-virgin olive oil 1 T Peperoncini brine (from the jar of Peperoncini) salt and fresh-ground black pepper Salad Ingredients: 4-6 cups chopped or torn romaine lettuce, washed and dried 1/2 red bell pepper, cut in short, thin slices 1 cup sliced Peperoncini 1/2 cup crumbled Feta cheese

Put dried oregano and minced garlic in a small bowl and mash together with a fork or mortar. Add the white wine vinegar, Peperoncini juice, and salt and pepper to taste and stir together. Whisk in olive oil about 2 tablespoons at a time until dressing is well emulsified. Let dressing sit so flavors can blend while you prep other ingredients. Cut or tear romaine lettuce into bite-sized pieces and wash and dry with salad spinner (or wash lettuce in a colander and dry with paper towels.) Cut stem end from each Peperoncini, squeeze out the seeds and discard, and slice Peperoncini into slices about 1/2 inch thick. Cut red bell pepper in half, cut out seeds and pepper membranes, then slice the pepper into slices about 1/4 inch wide and a few inches long. Crumble enough Feta cheese to measure 1/2 cup. Put the lettuce into a large salad bowl and toss with desired amount of dressing. (If you use 4 cups of lettuce, you may not need all the dressing.) Add Peperoncini strips, red bell pepper strips, and crumbled Feta cheese and toss again. Season salad to taste with salt and fresh ground black pepper and serve immediately. (I didn't add any salt at the end but did season with a generous amount of fresh-ground black pepper.) Pepperoni Roll Ups Crescent Rolls String Cheese Pepperoni Ranch/Marinara Sauce

Separate the crescent rolls into triangles. Place 4-5 pepperonis on each triangle and top with half a string cheese. Roll up and bring up sides to seal. Bake according to directions on crescent roll package. Polenta Pizza Stacker Recipe 1 tube pre-made polenta 1 cup marinara

1/2 cup shredded part skim mozzarella basil for garnish

olive oil cooking spray

Preheat the oven to 400 degrees. Slice polenta into 1/4 inch thick pieces. Arrange on a greased cookie sheet. Spray the tops of the polenta and place in the oven for 15 minutes. Remove from oven and top each slice of polenta with a scoop of sauce and a small pile of cheese. Turn oven up to 450 degrees. Return polenta to oven for 5 minutes or until cheese melts. Remove from oven and let sit for a few minutes so cheese doesnt slide right off. Use spatula to carefully stack 3 to 4 polenta slices on top of each other and garnish with basil. Serve immediately. Makes 3 to 4 stacks. Potato Turkey Balls (Makes 18 Balls) 2 1/2 Cups Mashed Potatoes 1 Cup Roast Turkey Meat, chopped 1 Cup Breadcrumbs (white or wholewheat)

2 Large Eggs, whisked in seperate bowls 1 Cup Cheese (Mozzarella, or Cheddar), grated Gravy for dipping

Stir the mashed potatoes and 1 whisked egg in a bowl until combined and set aside. In a seperate bowl, combine the chopped turkey meat and grated cheese stirring to combine. Take 2 tsps of the turkey cheese mixture and form into 1 inch balls (you want to roll them tight so the turkey and cheese bind together). Take 2 tbsp of the potato egg mixture and form a patty in the palm of your hand, place a turkey cheese ball in the center and fold the potato mixture around the turkey cheese ball to make a larger ball. Place the second whisked egg in a bowl and the breadcrumbs in a seperate bowl. Roll each potato ball gently into the egg and then into the breadcrumbs covering the balls completely. Fry the potato balls for 60 seconds until the outside is crispy or bake at 400 degrees for 20 minutes. Serve with gravy. Ravioli Lasagna 2 packages large rectangle shaped, fresh spinach and ricotta-filled ravioli 2 cups marinara sauce 1 1/2 cups shredded mozzarella cheese 1/4 cup shredded Parmesan cheese torn fresh basil and oregano Preheat oven to 400 degrees. Cook ravioli until soft but still firm to the bite, drain. In a square glass baking dish, spoon the marinara sauce evenly on the bottom of the dish. Place the raviolis in the dish side by side to cover the sauce. Spoon more sauce on to ravioli and spread evenly so they are all slathered in sauce. Sprinkle evenly with shredded mozzarella, then with fresh herbs to taste. Repeat this until the dish is filled to the top. All of the raviolis should be covered in sauce. Sprinkle the top with Parmesan. Bake in the 400 degree oven for 30 minutes or until bubbling and slightly crusty on top. Let cool before serving. Roasted Green Beans 1 lb fresh green beans 1/2 teaspoon salt drizzle of olive oil 1/2 teaspoon pepper

Preheat oven to 425. Add green beans to a bowl and drizzle a tiny bit of olive oil on them. Mix with your hands to coat each green bean. Lay them on a baking sheet and sprinkle with salt and pepper. Roast for 25-30 minutes, flipping once during cooking. Spaghetti Pie Recipe

2 large carrots (peeled and diced) 1 15 oz jar good tomato sauce 1 egg 8 to 10 mini meatballs

1/2 pound spaghetti 1 cup part skim ricotta cheese 1 1/4 cup part skim shredded mozzarella cheese 1 teaspoon oregano

Preheat the oven to 375 degrees. Cook the spaghetti in a pot of boiling water for 6 minutes. Add carrots and cook for another minute or two. Drain and transfer to a large bowl. (Spaghetti should be al dente.) Stir in tomato sauce, 3/4 cup of mozzarella and ricotta cheese. Stir well so that spaghetti begins to cool before adding the egg. Then add egg, meatballs, oregano and salt and pepper to taste. Mix well and pour into a 9 inch pie dish. Sprinkle top with remaining 1/2 cup of mozzarella and bake for 20 to 30 minutes or until top is golden brown and bubbly and pie is set. Let cool for 5 minutes before slicing. Serves 4 to 6. Speedy Tuna Noodle Skillet 2 bags House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute 3/4 cup 98% fat-free cream of mushroom condensed soup Two 5-oz. cans albacore tuna packed in water, drained and flaked Optional: salt, black pepper, garlic powder, chopped scallions Use a strainer to rinse and drain noodles well. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if youve got 'em), and set aside. Add soup to a skillet and bring to medium heat on the stove. Add noodles and toss to coat. Add tuna. Cook and stir until hot, 1 - 2 minutes. If you like, season to taste with optional spices and top with scallions. Serve it up! Spicy Sausage and Pepper Penne 1 pound smoked sausage, sliced 12 ounces frozen pepper and onion mix (or use fresh) 26 ounces pasta sauce .25 teaspoon crushed red pepper flakes (more or less depending on preferred spiciness) 12 ounces penne 1 cup shredded mozzarella cheese Cook pasta in salted, boiling water according to package directions. In a large skillet, brown sausage, peppers, and onion until golden brown. Add pasta sauce and crushed red pepper. Drain pasta and mix with sauce. Freezing Directions: After mixing with sauce, portion into freezer containers and sprinkle with cheese. Cover, label, and freeze. To serve: Thaw. Reheat in oven or microwave until heated through. SPICY SHRIMP AND PASTA CASSEROLE 2 lbs. frozen shrimp, cooked 9 oz. angel hair pasta {I used about 3/4 of a box} 1 tsp. dried basil, crushed 1/3 cup freshly chopped parsley 1/2 cup grated Swiss cheese 1 1/2 cup half & half 1/2 cup grated Monterrey Jack cheese

16 oz. jar of salsa 1 tsp. dried oregano, crushed 1 tsp. crushed red pepper 1/3 cup crumbled feta cheese 1 cup plain yogurt 2 eggs

First make sure you cook your pasta and then drain. In a separate bowl, combine eggs, half & half, yogurt, swiss & feta cheeses, parsley, basil, and oregano. Mix until well blended. Set aside. Grease a 9x13 inch baking dish with butter and spread half the pasta over the bottom of the dish. Cover the pasta with salsa, put half the shrimp on top of the salsa, and then cover it with the monterrey jack. Add the remaining pasta and shrimp. Now pour the egg mixture right over the top of the pasta & shrimp. Bake at 350 for about 30 minutes or until bubbly. Let it stand for about 10 minutes before serving. Summer Black Bean Soup 2 cans (16 oz each) Rosarita Low Fat Black Bean Refried Beans 1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, drained, liquid reserved 1 can (8 oz each) Hunt's Tomato Sauce-No Salt Added 1-1/2 cups water 1 teaspoon ground cumin 1 avocado, pitted, peeled and diced Combine refried beans, liquid from tomatoes, tomato sauce, water and cumin in large bowl; mix well. Spoon evenly into 6 shallow bowls. Top each with drained tomatoes and avocado. Sweet Potato & Lentil Stew 2 tablespoon olive oil 2 tablespoon fresh ginger, grated 2 teaspoon curry powder 32 oz low sodium chicken stock 1 14oz can chopped tomatoes with juices fresh ground pepper to taste In a heavy stockpot or dutch oven, heat the olive oil over medium heat. Add the chopped onions and gently saut until tender, about 5 minutes. Add the ginger, garlic, curry powder, and salt to the pan and stir until the mixture is fragrant, about 2 minutes. Carefully pour in the chicken stock and ass the potatoes, tomatoes, and lentils. Increase the heat to medium-high and bring the stew to a boil. Allow to bowl for 1 minute, then reduce the heat to medium-low and simmer everything, stirring occasionally for about 40 minutes, or until the sweet potatoes are tender enough to pierce with a fork. Before serving taste the soup and add an extra pinch of salt and pepper in necessary. Serve Sweet Potato and Red Onion Hash 2 teaspoons olive oil 1 medium-large sweet potato, peeled or unpeeled, diced small 1 medium red onion, diced small a pinch of Aleppo pepper, or your favorite chili powder a pinch of smoked paprika a pinch of garlic powder salt & pepper to taste In a hot skillet over medium high eat, add olive oil and diced sweet potatoes. Let cook for about 5 minutes until slightly browned. Add onions and cook for an additional 4 minutes till soft. Add pinches of chili powder, smoked paprika, garlic powder, salt and pepper. Cook for another 5 or so minutes until potatoes are soft. 1 medium yellow onion, finely chopped 1 garlic clove, minced 1 teaspoon kosher salt 2 large sweet potatoes, cut into 1 inch cubes 1 cup brown lentils

Delicious under a over easy egg, and with some green Tabasco sauce. TACO BITES Wonton wrappers 1 lb. ground beef, browned 1 pkg. taco seasoning Toppings: Cheese, Tomatoes, Lettuce, Sour Cream Spray a 12-cup muffin pan with nonstick spray. Once your pan is all nice and greased, place one wrapper in each cup. Brown meat and drain. Return to pan and add taco seasoning and prepare according to package directions. Scoop a tablespoon of taco meat into each cup. I went ahead and added cheese to mine before putting them in the oven. Bake at 425 for about 8-10 minutes or until wrappers are golden brown around the edges. Be careful though because those wrappers can burn if you're not paying attention! I started watching them around the 8 minute mark and then took 'em out around 9{ish} minutes. Remove from pan and add toppings as desired! TACO SPAGHETTI 8 oz. spaghetti, cooked 1 {16 oz.} salsa 1 pkg. taco seasoning 2 cups Mexican Cheese Blend 1 lb. ground turkey 1 {8 oz.} can tomato sauce 1/4 cup sour cream

Brown meat and drain. Return meat to pan and add tomato sauce, salsa, and taco seasoning. Bring to a boil, reduce heat, and simmer. Add cooked spaghetti to the meat mixture and toss in the cheese, too :) Mix until thoroughly coated. Serve with guacamole & sour cream. Turkey Taco Mac Light! 1 lbs. ground turkey 8 oz. dry pasta shapes (I used mini penne) 1 small onion, chopped 1 clove garlic, minced 1 (14 oz.) can diced tomatoes, drained 1 envelope of taco seasoning 3 oz. 1/3 fat cream cheese cup light sour cream 1/2 cup frozen corn Salt and pepper 1/2 cup reduced fat shredded cheddar cheese or cheddar-jack Cilantro or parsley chopped (optional) Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving cup of pasta water. Set aside. Meanwhile, in a large skillet or saute pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes,corn and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese,half the cheddar cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with the remaining shredded cheddar cheese. Sprinkle cilantro or parsley on top if desired. TEX MEX CHICKEN SKILLET 1 tsp. plus 1 tbsp. vegetable oil, divided 1 can Mexican style corn

1 lb. boneless, skinless chicken breasts 2 cups uncooked instant white rice 1 1/2 cups salsa verde 1 cup shredded Mexican cheese blend

1 tbsp. taco seasoning 2 cups chicken broth 2 tbsp. snipped fresh cilantro

Add 1 tsp. of vegetable oil to a large skillet and heat over med-hi heat for about 1-3 minutes or until simmering. While the oil is heating up, drain the corn and pat dry with paper towels. Add corn to skillet in a single layer and cook without stirring for about 5 minutes or until caramelized on one side. Remove corn from skillet and set aside. Cut the chicken into small pieces and combine in a baggie with the taco seasoning to coat. Add chicken to skillet and cook over med-hi heat for about 5-7 minutes or until the center isnt pink anymore. Remove an set aside. Now, add the remaining tbsp. of oil to the skillet and add rice. Stir until rice is well coated with oil. Add chicken broth and salsa and bring to a simmer over medium-high heat. Cover skillet and reduce heat to low. Simmer for about 5 minutes or until most of the liquid is absorbed. Now take the chicken and put it over the rice in the skillet. Top it with the corn and cheese. Cover with lid until the cheese melts. You can serve up this little slice of Tex Mex heaven all by its lonesome or slather it in a tortilla. Thanksgiving Dinner in a Crockpot 4 frozen chicken breasts 1-10 oz package of frozen vegetables 1 can cream of chicken soup salt and pepper to taste 1 6 0z box stuffing (and water and butter to make your stuffing...see your package directions!) First, pour in the bag of frozen veggies into the bottom of your crockpot. I like to use a peas, carrots, green beans and corn mixture but use whatever you fancy! Then go ahead and place your frozen chicken breasts on top of your veggies. I used two huge ones here but 4 normal-sized ones do the trick as well. Now, crack open up that can of Cream of Chicken soup and pour on top of your chicken breasts. Next, mix up your stuffing by the package directions. Then, place the stuffing on the top of everything. Turn your crockpot on low for 6-8 hours or high for 3-4 hours. The stuffing will be nice and brown and the chicken juices should run clear when done! TWO TIMIN PASTA BAKE 1 box penne pasta 1 (24oz.) jar Marinara sauce 1 cup shredded parmesan cheese 1 (15 oz.) jar Alfredo sauce 2 cups shredded mozzarella cheese

Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add the mozzarella and stir to combine. Then toss in the penne and toss to coat. Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes. Whole Wheat Pizza Puffs Recipe 3/4 cup whole wheat flour 3/4 cup lowfat or nonfat milk 3/4 cup shredded mozzarella cheese 1/2 cup black olives (pitted) 3/4 teaspoon baking powder 1 egg, lightly beaten 1 cup broccoli 1/2 cup marinara sauce

Preheat the oven to 375 degrees and grease a 24-cup mini-muffin pan. Blanche the broccoli and chop small, set aside. Chop olives and set aside. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella, broccoli and olives and let stand for 10

mins. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the marinara sauce until warmed through, then serve with the pizza puffs. Mini Roasted Tomato Cups with Avocado, White Bean + Tuna Mash serves 2-4, as part of a meal 8 small to medium tomatoes, cut in half (I used campari tomatoes, which seemed to be the perfect size) 2 1/2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 3 ounces white chunk or albacore tuna, drained 1/3 cup cooked cannellini beans 1/2 ripe avocado 1 1/2 tablespoons fresh chopped basil leaves 2 ounces white cheddar cheese 3 tablespoons panko bread crumbs Preheat oven to 400 degrees F. Using a knife or spoon (I actually used a grapefruit knife), gently scoop out the seeds and flesh of he tomato. Discard or eat if desired. Drizzle 2 tablespoons of olive oil over tomatoes, then 1/4 teaspoon each of salt and pepper. Roast for 12-15 minutes, just until tomatoes are juicy and soft. Dont over-roast here because the cups will collapse and be unstuffable. While tomatoes are roasting, add tuna, white beans and avocado to a large bowl. Mash with a fork until your desired consistency is reached, then add in remaining olive oil, salt and pepper, along with basil. Mash and mix well. Remove tomatoes and gently spoon a teaspoon or 2 of tuna mixture into the tomato cups. Cover with a sprinkling of cheese and panko, then bake for another 5-8 minutes until cheese is melted and tuna is warm. Serve! Coconut Milk Breakfast Quinoa serves 2 1/2 cup dry quinoa, rinsed 3/4 cup canned lite coconut milk + more for drizzling 2 teaspoons vanilla extract 1/2 teaspoon cinnamon + more for sprinkling pinch of salt 1 banana, chopped 1/3 cup toasted pecans, chopped Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk. Honey Sauced Chickenrecipe from: MmmCafe3/4 pound chicken (of your choice)1/2 tsp. salt1/4 tsp. black pepper1/2 cup honey1/4 cup soy sauce1/8 cup chopped onion (or 1/16 cup onion flakes)1/8 cup ketchup1 Tbs. vegetable oil1 clove garlic, minced1/4 tsp. red pepper flakesSeason both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.To bake chicken as a 30 minute meal:Dice chicken and season both sides with salt and pepper, place in 88 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.Serves 2
Ritz and Cheese Chicken Printable Version 2 large chicken breasts 1/2 tsp salt 1/4 tsp pepper 2 Tbs milk 1 egg 1 cup colby jack cheese, grated cup fresh grated parmesan sleeve Ritz crackers, crushed tsp garlic powder 1 tsp dried parsley 5 ounces cream of chicken soup 1 Tbs sour cream 1 Tbs milk Preheat oven to 375. To make the sauce, in a saucepan, stir together cream of chicken soup, milk and sour cream. Heat to a light simmer and set aside. Season the chicken breasts with salt and pepper. In one bowl, whip the milk and egg. In a second bow, combine the cheese of your choice and parmesan. In the third bowl, mix ritz crackers, garlic powder and parsley. Dredge chicken in eggs, then cheese, then ritz crumbs. Place in a baking dish. Bake for 25 minutes. Remove from oven, top with preheated sauce, and serve.

Easy Meatball Subs Printable Version 2 portions ground beef, thawed 2 tsp. Oregano 2 tsp. Parsley 2 tsp. Garlic salt 3/4 cup Breadcrumbs 1 tsp. Basil Ground black pepper 2 Egg whites Mozzarella cheese 2 hoagie buns

4 cups Prego or pasta sauce Mix all of the above ingredients together. Roll into golf-ball size (or smaller) balls. Broil for about 10 minutes, turning half way through. Heat Prego on the stove top, we prefer Three Cheese! (If you are a good wife you will make homemade sauce, but then it is no longer a 30-minute meal!) Add meatballs to prego and warm. While warming, place mozzerella cheese on hogi buns, and broil until cheese is melted. Add meatballs and sauce to warmed buns, and eat that messy meal! Twelve Boy Curry Printable Version 6 Tbs. butter 1 cup minced onion 4-5 cloves garlic, minced 1/2 cup flour 2 Tbs. curry powder (this is quite potent) 1 tsp. dry mustard 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. paprika dash of cayenne pepper 1 1/4 cup beef stock 1 cup light cream (or 1/2 cream 1/2 milk) 3 Tbs. catsup 1 3-pound chicken, stewed, cut into bite-size pieces brown rice Condiments: celery coconut bacon peanuts orange marmalade boiled egg raisins Melt butter in a large skillet. Add onion and garlic and cook over medium heat until onion is limp. Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. Slowly add beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes then add chicken and continue to heat for about 5 minutes. Do not bring to a complete boil. Serve over hot buttered rice with any, or better yet, all of the condiments. Skillet BBQ Chicken Pasta Printable Version 1 Tbs. EVOO 2 boneless, skinless chicken breasts, cubed

1/2 red onion, pureed 2 cups water 2 cups chicken broth 1 tsp. salt 12 oz. whole wheat penne pasta 2/3 cup honey BBQ sauce 1/3 cup sour cream 1/2 cup shredded mozzarella cheese 1/2 cup shredded medium cheddar cheese In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don't have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside. In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 15 to 20 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is slightly thickened. Stir in the barbecue sauce and sour cream. Once mixed, add in chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through. Chicken with Balsamic BBQ Sauce Printable Version 1 cup balsamic vinegar 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 chicken breasts, diced Combine all the ingredients in small saucepan and stir until all are incorporated and the mixture is smooth. Preheat oven to 375 degrees. Place the chicken in a baking dish, pour sauce over top of chicken, and bake for 15-20 minutes. Serve with rice or couscous. TCK (Tomato Chicken with a Kick) Printable Version 2 boneless, skinless chicken breasts 1 (14 ounce) can petite diced tomatoes, undrained and pureed 1/3 cup brown sugar 3/4 teaspoon crushed red pepper flakes

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on low for 4 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. Serve with rice. Green Chicken Curry Printable Version 2 boneless skinless chicken breast halves, sliced into 1/2-inch strips Salt and freshly ground black pepper 1 tablespoon olive oil 1 (14-ounce) can coconut milk 1 (4-ounce) can diced green chilies 2 teaspoons curry powder 2 teaspoons ground cumin 1 1/2 cups couscous, cooked according to package directions 3 tablespoons freshly chopped cilantro leaves Season raw, sliced chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium bowl, whisk together coconut milk, green chilies, curry powder, cumin, and cilantro. Add mixture to chicken and bring to a simmer. Simmer 10-12 minutes, until chicken is cooked through and sauce thickens and reduces slightly. Serve chicken and green curry sauce over couscous.

Tuesday, February 17, 2009

Island Chicken

Well, if you are a frequent blog visitor you know that pretty much all that our diet consists of is CHICKEN. This is actually a recipe for pork tenderloin, I just subbed the chicken in to make it more husband-friendly. Talk about a moist, uber-flavorful chicken breast...here you go. Not to mention a 3 minute prep! Got to love that! As we were eating it we kept saying how good this chicken would be on

a salad, in a burrito, with rice, with pretty much anything. The next time that I make my Cafe Rio Burritos I may offer this as an alternative to the pork that is usually served! Not to mention that this is P90X friendly...I love healthy, filling meals! (P.S. you might think that this is spicy, but don't be afraid! The brown sugar balances it out and it is perfectly mild!) Adapted From: P90X 16 ounces chicken breasts (or pork tenderloin) 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. chile powder 1/2 tsp. ground cumin 1/2 tsp. ground cinnamon 1/4 cup brown sugar, packed 1/2 Tbs. garlic, chopped 1/2 Tbs. tabasco sauce(I omitted this) Preheat oven to 350 degrees. Stir together all ingredients and dredge each side of chicken. Place chicken in a roasting pan and bake in the oven for 20 minutes.