ARKANSAS DOWN-HOME FRIED CORN

1 tbsp bacon drippings or butter
4 cups whole-kernel corn (6 to 7 ears cut from the cob)
4 tsp sugar
1 tsp salt
1/4 cup water

In a large skillet, heat the bacon drippings or butter over medium heat. Add corn, sugar, salt, and water; saute 5 to 7 minutes. Serve hot.

Yield: 8 servings

 File Photo

CHEESY CAULIFLOWER BISCUITS

These tasty little biscuits from Cooking Light are less than  25 calories each and they are gluten-free for those who follow a gluten-free diet.

• 1 cauliflower head, leaves removed
• 3 garlic cloves, minced
• 1/3 cup nonfat Greek yogurt
• 1/2 cup cheddar cheese, shredded
• 2 eggs
• 2 egg whites
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

 Step 1: Make Mashed Cauliflower Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.

Step 2: Mix Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.
In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.

Step 3: Bake Coat a mini muffin pan with cooking spray of your choice. Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.

ITALIAN TORTELLINI SALAD

1 pkg (7-oz) cheese filled spinach tortellini
8 oz provolone cheese, cubed
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese

Cook tortellini according to package directions. Drain tortellini in a colander. Place colander in a large bowl of ice cold water. Let stand for 5 minutes. Drain well. Transfer tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.

 Clip Art

QUICK BAR COOKIES

1 can (15-oz) sweetened condensed milk
1 cup flaked coconut
3/4 cup chocolate chips
1/2 cup chopped pecans
17 graham crackers, crushed
1 tsp vanilla

Combine all the ingredients and mix together well. Pour into a well greased 9 x 9-in pan. Bake at 350 degrees for 25 minutes. Cut into bars.

 Note: File Photo

Georgia Delicious Punch

This is an old recipe from Good Hope, Georgia.

7 pkg gelatin (pick a flavor to coordinate with your party, etc color scheme)
7 cups sugar
7 cups boiling water
1 cans (1-qt each) pineapple juice
2 small cans frozen lemonade concentrate
2 qt ginger ale

Dissolve gelatin and sugar in boiling water; add the pineapple juice. Prepare lemonade as directed on package and add to the punch mixture. Add the ginger ale just before serving.

Yield: 2 gallons
Garnish as desired.

 

Note: File photo for reference only.

ROASTED ROOT VEGETABLES

2 sweet potatoes, scrubbed, peeled, cut into 32 wedges
3 turnips peeled and cut into 18 wedges
1 medium red onion, cut into 16 wedges
1 1/2 cups baby carrots
2 tbsp olive oil
4 garlic cloves, crushed
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 425 degrees.

Place the potatoes, turnips, onion, and carrots into a large bowl.  Add the olive oil, garlic, salt, and pepper; toss to coat the vegetables.

Place into a 9 x 13-inch baking pan or dish and bake at 425 degrees approximately 40 minutes until the vegetables are tender and browned.  Stir gently occasionally during baking.

Yield: 6 servings

Note: File photo for reference only.

HOT FIVE-BEAN SALAD

8  bacon strips, diced
2/3 cups sugar
2 tbsp cornstarch
1 tsp salt
Pinch freshly ground black pepper
3/4 cup white vinegar
1/2 cup water
1 can (16-oz) kidney beans, rinsed and drained
1 can (15 to 16-oz) lima beans, rinsed and drained
1 can (15-oz) garbanzo beans (chickpeas), rinsed and drained
1 can (14 .5-oz) cut green beans, drained
1 can (14.5-oz) cut wax beans, drained

 In a skillet, cook bacon over medium heat until crisp; remove to paper towels to drain. Save a quarter cup of the drippings in the skillet. Add the Splenda, cornstarch, salt and pepper to skillet; stir in the vinegar and water and bring to a boil, stirring occasionally. Cook, stirring, for 2 minutes.

Add beans and reduce the heat. Cover and simmer for 15 minutes or until the beans are heated through. Place mixture in a serving bowl and sprinkle bacon over the top.

Yield: 10-12 servings

 Note: This recipe is from a Reiman's Publication in 2008. The photo is of the original recipe.

ITALIAN TORTELLINI SKILLET DINNER

1/2 cup chopped onion
2 tsp dried basil
1 tsp dried oregano
1 tsp garlic salt
2 tbsp olive oil
1 can (15-oz) crushed tomatoes
1 cup hot water
1 pkg (9-oz) refrigerated cheese tortellini
1 carton (15-oz) lowfat ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
1 pkg (10-oz) frozen chopped spinach, thawed, squeezed dry
1 cup shredded mozzarella cheese

In a large skillet, cook onion, basil, oregano, and garlic salt in oil for two minutes. Add the tomatoes and hot water; bring to a boil. Add tortellini; cover and cook 5 minutes, stirring occasionally. Stir together the ricotta cheese, egg, and Parmesan cheese. Drop spoonfuls of spinach and then ricotta mixture over the pasta. Top with mozzarella. Cover; cook 10 minutes longer or until the ricotta mixture is set. Let stand 5 minutes before serving.

Note: File Photo for Reference Only

GINGERBREAD CARAMEL CORN

2/3 cup packed dark brown sugar
1/3 cup molasses
4 tbsp unsalted butter
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
12 cups popcorn
Kosher salt

Preheat oven to 325 degrees.
Line a rimmed baking sheet with parchment paper; set aside.

In a medium saucepan combine the brown sugar, molasses, butter, 2 tablespoons water, and the spices. Over medium- low heat, cook, stirring, until smooth.

Toss the popcorn with 3/4 cup of the gingerbread syrup; spread on the prepared baking sheet and season with the salt.

Bake at 325 degrees, stirring occasionally, until crisp. This will take about 20 to 25 minutes.

Allow to cool on the baking sheet.

Yield: 12 cups

 

 Recipe and photo from Spice Islands/Food Network

MAC AND CHEESE WITH VEGGIES

2 cups uncooked elbow macaroni, cooked according to pkg directions; no salt or butter
1/4 cup all-purpose flour
1 3/4 cup fat-free milk
3 1/2-oz shredded reduced-fat sharp Cheddar
6-oz reduced-fat processed cheese product
1 tbsp Worcestershire sauce
1/4 tsp black pepper
6-oz baby spinach
1 can (14-oz) no-salt-added petite, diced tomatoes, drained

Preheat oven to 375 degrees.
Spray a large casserole dish with nonstick cooking spray; set aside.

Heat a large pot over medium-high heat; place flour in pot and slowly add the milk, whisking until well blended.  Continue to cook over medium heat stirring frequently until thickened, approximately 5 to 6 minutes.  Add cheeses and stir vigorously until melted.  Stir in Worcestershire sauce and pepper.

Remove from the heat and add the spinach; mix well.  Add the tomatoes and the drained macaroni mixing well until combined.  Pour the mixture into the prepared casserole dish.

Bake at 375 degrees for 30 to 35 minutes.  Remove from oven and allow to cool a few minutes before serving.

Yield: 8 servings of approximately 1 cup each
Per serving: 242 calories, 5 g (3 g sat) total fat, 14 g protein, 33 g carbs, 2 g dietary fiber,19 mg cholesterol, 524 mg sodium

HONEY PARTY PUNCH

2 cups boiling water
3/4 cup honey
4 cups cranberry juice
2 cups orange juice
1 cup lemon juice
1 quart ginger ale
Ice cubes
Sliced lemons, limes, oranges, and or strawberries, optional

Combine the boiling water and honey. Stir to dissolve honey. Chill mixture. In a large punch bowl, combine the juices. Stir in the honey water. Just before serving add the ginger ale and ice cubes. Float fruit slice garnishes on top, if desired.

MOM'S WATERGATE SALAD

My kids always liked the colored marshmallows. The regular mini marshmallows work just as well.

1 can (large) crushed pineapple, well drained
1 pkg (4-serving size)pistachio instant pudding mix
1 carton 8-oz frozen whipped topping, thawed
1/2 cup chopped pecans
1 cup colored miniature marshmallows

In a large bowl, add the pineapple to the dry pudding mix. Mix very well. Add the whipped topping and mix well. Fold in the nuts and marshmallows. Chill until serving time. Keep any leftovers refrigerated.

Note: File Photo

PECAN STICKY MUFFINS

2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 eggs
1 cup milk
1/4 cup vegetable oil
1/2 cup packed brown sugar
1 tsp vanilla extract

TOPPING:
1/4 cup butter, melted
1/4 cup packed brown sugar
1 cup chopped pecans

Grease 12 muffin cups; set aside. Preheat oven to 350 degrees.

In a large bowl, combine the flour, baking powder, cinnamon, and salt. In another bowl, beat the eggs, milk, oil, brown sugar, and vanilla until smooth. Stir into the dry ingredients just until moistened.

Into each of the muffin cups, spoon 1 teaspoon of the butter, 1 teaspoon of the brown sugar, and 1 heaping tablespoon of the pecans. Top each with 1/4 cup of the batter. Bake at 350 degrees for 25 to 30 minutes or until muffins test done with a wooden toothpick. Invert pan onto a piece of aluminum foil and let stand for 2 minutes. Remove the pan. Serve warm.

Note: File Photo

GARDEN PENNE PASTA

4-oz uncooked penne pasta
1 can (15-oz) navy beans, rinsed and drained
1 1/2 cups diced green bell pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh basil
1/4 tsp salt
2-oz crumbled reduced-fat feta cheese

Cook the pasta according to the package directions without adding salt or fat (butter or oil).  Add the beans during the last few minutes of cooking.

While pasta cooks, spray a large skillet with nonstick cooking spray and set over medium-high heat.  Cook the peppers 4 minutes or until crisp-tender, stirring frequently to prevent burning.  Stir in the tomatoes and cook about another 4 minutes or until tender, continuing to stir occasionally.  Remove from the heat.

Drain the pasta mixture and place on a serving platter with low sides or in a shallow serving bowl.  Sprinkle with the basil and the salt.  Spoon the bell pepper mixture over all and top with the cheese.
Yield: 4 servings

SUPER CHEF'S SALAD WITH HAM

2 large eggs
2 hearts of romaine lettuce (or other lettuce) cut into thick shreds
1 can (1 lb) chickpeas, rinsed and drained
1 med cucumber, sliced
2 tomatoes, cut into wedges
1 cup shredded Cheddar cheese
4-oz fully cooked ham cut into strips
Your favorite salad dressing
Favorite croutons, optional

Put eggs in a small saucepan with enough water to cover them. Bring to a boil, lower heat to simmer and simmer for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes. Drain eggs, rinse with cold water, and peel. Cut peeled eggs into wedges.

In a large salad bowl, put the romaine lettuce. Top with the chickpeas, cucumber, tomatoes, cheese, and ham. Add the egg wedges and your favorite dressing. Top with croutons, if using.

Note: File Photo for reference only.

WHITE BEAN-SWEET POTATO CHILI

I got this soup recipe from my health insurer. It is suggested as a great dinner meal as the spices promote healthy digestion, especially important in the evening.

1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
2 cups diced sweet potato (winter squash or pumpkin may be substituted)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
salt to taste
freshly ground black pepper to taste
1/4 cup basmati or jasmine rice, rinsed
1 can (15-oz) cannellini or Great Northern Beans, drained and rinsed
3 cups chicken broth
1 cup baby spinach (kale may be substituted), chopped
fresh cilantro, avocado, and lime wedges for serving

Heat oil in a medium saucepan and add the onion, celery, and sweet potato with the spices. Cook 5 minutes until fragrant; add the rice and stir to coat.

Add the beans and broth to the pan, stirring to mix. Place lid on pan and simmer soup 15 minutes or until the rice is tender; stir occasionally during cooking. Add the spinach and season with the salt and pepper to taste.

Serve in bowls and top with the cilantro, avocado, and lime. May add a dollop of plain Greek yogurt if desired.

Yield: 4 servings
Approximately per serving: 364 calories, 57 carbs (11.5 dietary fiber), 15 g protein

Recipe and photo from United Healthcare.

FROZEN PEANUT BUTTER PIE

This pie is in the Quick Fix Recipes because it only takes 10 minutes to prepare. It does, however, need to be frozen before serving.

8-oz cream cheese, softened
3/4 cup extra chunky peanut butter
1 cup powdered sugar
1/2 cup milk
8-oz carton extra creamy frozen whipped topping, thawed
9-inch graham cracker crust
Melted chocolate for garnish, optional
Chopped peanuts for garnish, optional

In a medium mixing bowl using an electric mixer, beat cream cheese on low speed until soft and fluffy. Mix in peanut butter and sugar until incorporated. Slowly add milk, beating until well blended. Fold in thawed whipped topping. Spoon mixture into the graham cracker crust mounding in center. Freeze until firm. When solid enough, cover with foil.

Note: This pie will keep in the freezer for several weeks.

 Note: This is a file photo.

CARAMEL COFFEE NUT TART

This tart is quick to assemble but does need to refrigerate for about an hour before serving.

1/2 cup whipping cream
2 tbsp instant coffee granules
1 pkg (14-oz) caramels, unwrapped
4 cups toasted pecans
1/4 tsp cinnamon
1 9-inch prepared graham cracker crust

In a large microwavable bowl, stir together the cream and coffee granules; add caramels. Microwave mixture on high 2 to 3 minutes, stirring every minute. Cook and stir until caramels are completely melted. Stir in pecans and cinnamon. Spoon mixture into the prepared crust. Refrigerate for about an hour or until firm. Drizzle with melted chocolate or chocolate ice cream topping, if desired, before serving.

This is an old Kraft recipe and photo.

SPICY SLOPPY JOES WITH CORN DUMPLINGS

Corn Dumplings:
1 cup Bisquick
1/3 cup yellow cornmeal
1/2 cup milk
1 can (7-oz) whole kernel corn, drained

Mix Bisquick, cornmeal and milk until a dough forms; stir in the corn and set aside.

1 lb ground beef
1/2 cup sliced green onions, including tops
1/3 cup chopped green bell pepper
1/2 cup water
3 tbsp chopped green chilies
1 jar (8-oz) taco sauce
1 jar (8-oz) milk picante sauce

Cook and stir to crumble ground beef with the onion in a 10-inch skillet. Cook until beef is browned; drain off excess fat. Stir in the remaining ingredients. Cover and heat to boiling over medium-low heat.

Once mixture boils, drop the dumplings over the meat mixture by heaping tablespoonfuls. Cook, uncovered, 10 minutes or until dumplings are cooked through.

Yield: 5 or 6 servings

Bisquick Photo

QUICK AND EASY TUNA AND GREENS SALAD

1 bag (12-oz) mixed salad greens
1 small cucumber, sliced thin
1 cup fresh steamed green beans (or 1 can whole green beans, drained)
1 cup grape tomatoes
12-oz can tuna, drained
1/2 cup feta cheese
1/2 cup ripe olives
Your favorite vinaigrette

Combine all ingredients, except vinaigrette, in a large salad bowl. Drizzle with vinaigrette. Serve with whole wheat crackers or a crusty bread.

GREEN BEAN POTATO SALAD

1 lb small red skin potatoes
1 lb fresh green beans
1/4 large red onion, finely chopped
1/4 cup sliced green onions
1 cup sour cream
2 tbsp Dijon mustard
1/4 cup mayonnaise
2 tbsp white wine vinegar
salt and pepper to taste
1/2 tsp paprika, for garnish

Wash and quarter the potatoes; cook in a large pot of salted water until tender. Drain potatoes and cool to room temperature.

Blanche the green beans in boiling water for 4 to 5 minutes until crisp tender. Place in a colander and run cold water over beans to stop the cooking and preserve the dark green color. Set aside to drain well.

In a large bowl, combine the potatoes, red onion, green onion and green beans. In a separate bowl, blend together the sour cream, mustard, mayonnaise, and vinegar; season with the salt and pepper. Pour mixture over the vegetable mixture and toss gently to combine. Place salad in a bowl and garnish with paprika.

File Photo

SOUR CREAM BLUEBERRY PANCAKES

2 cups Bisquick baking mix
2 eggs
1/2 to 2/3 cup milk
1 cup dairy sour cream
1 cup fresh blueberries (or frozen thawed and drained)

Beat Bisquick, eggs, milk, and sour cream with a hand beater until smooth. Gently stir in the berries.

Heat griddle, oiled if needed, and pour a scant 1/4 cup batter on hot griddle for each pancake. Cook until dry around edges, turn and cook until golden brown.

Yield: Approximately 15 pancakes

RAISIN-MARSHMALLOW SQUARES

1 pkg (10-oz) marshmallows
1/4 cup butter
4 cups crispy rice cereal
2 cups corn flakes cereal, slightly crushed
1/2 cup raisins

Line a 9-inch square pan with foil allowing foil to extend over the edges. Butter the foil and set aside.

In a large heavy saucepan, melt the marshmallows and butter over low heat, stirring constantly. Remove the pan from the heat. Add both cereals and raisins, stirring until combined. Press mixture evenly into the prepared pan and let stand until firm. Lift foil out of the pan. Peel away foil and cut mixture into squares.

Note: File Photo

WHIPPED CREAM BISCUITS

2 cups Bisquick
2/3 cup whipped cream

Preheat oven to 450 degrees.

Mix ingredients until a soft dough forms. Turn out onto a cloth-covered board that has been dusted with additional Bisquick. Gently roll dough in the baking mix to coat; shape into a ball.

Knead dough ball 10 times then roll or pat out to  half-inch thickness. Cut with a 2-inch biscuit cutter (or a glass) that has been dipped in Bisquick. Place an inch apart on a ungreased baking sheet and bake 10 to 12 minutes until golden brown.

Yield: 1 dozen

Note: Biscuits may be made, covered, and refrigerated up to 4 hours before baking.

BUTTERNUT SQUASH SOUFFLE BITES

I saw this recipe on the internet and found it quite interesting. A good way to get kids to eat their vegetables. They are almost always fascinated by a food they can hold in their hand, if desired. And these are good warm or cold.

3 eggs
1 cup roasted and pureed (fork-mashed) butternut squash
pinch cinnamon
freshly ground black pepper and a pinch of salt

Preheat oven to 350.
Lightly wipe 15 mini muffin cups with olive or canola oil; set aside.

Whisk eggs in a medium bowl; add squash puree, cinnamon, salt, and pepper. Whisk again until the mixture is smooth.

Spoon or pour souffle batter carefully into the prepared muffin tin.

Bake 15 minutes, or until centers have puffed up and set.
Note:The souffles will flatten slightly upon cooling.

 

Note: Original recipe and photo are from Terita at Kid Can Eat.

CHICKEN ROLLATINI

8 thin sliced chicken breast cutlets
1 cup garlic-and-herb cheese blend
4 jarred roasted red peppers, cut into strips
nonstick cooking spray
3/4 cup bread crumbs (I prefer 1/2 cup whole-wheat bread crumbs mixed with 1/4 cup panko (Japanese)bread crumbs

Preheat oven to 400 degrees.

Spread 2 tablespoons of the cheese blend on each chicken cutlet. Top cheese blend with red pepper slices. Starting at the short end, roll the chicken up and secure with wooden picks. Coat the chicken with nonstick spray and roll in the bread crumbs. Place chicken rolls, seam side down, in a foil-lined baking pan. Bake for 20 minutes or until the chicken juices run clear.

NOTE: These chicken roll-ups can be frozen after being breaded. To freeze, wrap each roll separately very tightly in plastic wrap, then put into a zip-top freezer bag. Remove from freezer and allow to thaw in the refrigerator overnight before proceeding to baking instructions.

 This is a file photo

BISQUICK'S IMPOSSIBLE TUNA PIE

BEER-CHEESE DIP

1/3 cup beer (or apple juice for us teetotalers)
several dashes hot pepper sauce (to suit taste)
1 cup cubed pasteurized process cheese spread (4 oz) (Velveeta type)
2 tbsp canned diced green chili peppers
1 tbsp flour
1/2 tsp dry mustard
1 to 2 tbsp milk (for thinning)

Serve with assorted vegetables and whole-grain crackers for dipping.

In a 1-quart microwave-safe bowl, combine beer or apple juice and hot pepper sauce. Microwave on high, uncovered, 1 to 2 minutes until very hot. Meanwhile, combine cubed cheese, green chilies, flour, and mustard. Stir into the hot mixture. Cook, uncovered, on high an additional 2 to 4 minutes or until cheese starts to melt and mixture is heated through, stirring every minute. Stir in enough milk to make dip of dipping consistency.

Yields about 3/4 cup.

This is a file photo.

 

BERRIES AND COOKIE DESSERTS

2 cups quartered fresh strawberries
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tbsp sugar, divided
2 tsp fresh lemon juice
4-oz reduced fat cream cheese
1 1/2 cups fat-free frozen whipped topping, thawed
Dash of ground cinnamon
12 miniature meringue cookies, quartered

In a large bowl, combine all the berries, half of the sugar, lemon juice; let stand at room temperature about a half hour.

In a small mixing bowl, beat cream cheese until smooth. Beat in the whipped topping, remaining sugar, and cinnamon until combined. Just before serving, divide the berries evenly between six dessert dishes. Top with the whipped topping mixture and sprinkle with the cookie pieces.

Note: This is an old TOH recipe and photo.

CHICKEN VERONIQUE

6 boneless, skinless chicken breast halves
1/4 tsp salt
1/8 tsp nutmeg
4 tsp butter
2/3 cup white wine or chicken broth
2 tbsp orange marmalade
3/4 tsp dried tarragon
2 tsp all-purpose flour
1/2 cup half-and-half cream
1 1/2 cups green grapes, halved

Sprinkle the salt and nutmeg over the chicken breast halves. Coat a large nonstick skillet with cooking spray and heat over medium heat. Melt butter in skillet and add the chicken pieces. Cook chicken 3 to 5 minutes per side until lightly browned. In a small bowl, combine the wine or chicken broth, marmalade and tarragon. Add the mixture to the skillet and bring to a boil. Reduce heat, cover and simmer for 7 to 11 minutes until the chicken juices run clear. Remove the chicken and keep it warm. Combine the flour and half-and-half until smooth. Slowly stir the cream mixture into the skillet. Bring mixture to a boil and cook for 2 minutes or until thickened. Stir in the grapes and heat through. Serve sauce over the chicken.

Note: This recipe is great for diabetics as 1 breast half with 1/3 cup sauce =226 calories, 13 g carbs and 24 g protein.

 Note: File Photo

INDIVIDUAL CHEESY MEAT LOAVES

NOTE:  This makes 2 individual meat loaves.  Double the recipe if you are serving 4 persons.
1 egg
2 tbsp picante sauce
1/4 cup oats
1 tsp dry minced onion
1/4 tsp chili powder
dash of salt
1/2 lb 80/20 ground beef*
1/3 cup picante sauce for topping
1/4 cup shredded Mexican-Blend cheese

In a small bowl combine the egg, picante sauce, oats, onion, chili powder, and salt.  Add the beef and mix together well.  Shape into two equal loaves and place in a microwave-safe baking dish.  Cover and cook on high for 5 to 6 minutes or until a meat thermometer reads 160 degrees.

Place the 1/3 cup of picante sauce in a small bowl, cover and microwave on high for 30 seconds.  Pour the sauce over the meat loaves and top with the shredded cheese.  Cover and microwave 45 to 60 seconds until the cheese is melted.

 *Ground chicken or turkey may be substituted.

  Note: File Photo

HAWAIIAN HAM SALAD POCKETS

1 1/4 cups fully cooked ham, cubed
3/4 cup unsweetened pineapple tidbits
1 large carrot, chopped
1/4 cup mayonnaise
1 tbsp honey mustard
2 pita breads (6-inch), halved
4 lettuce leaves

In a small bowl, combine the ham, pineapple, and carrot. Stir in the mayonnaise and mustard until well blended. Line each of the pita halves with a lettuce leaf and fill with the ham salad.

GARLIC-MUSHROOM TURKEY SLICES

1/2 cup all-purpose flour
1/2 tsp oregano
1/2 tsp paprika
3/4 tsp salt, divided
1/4 tsp pepper, divided
1 pkg (17.6-oz) turkey breast slices
1 tbsp olive oil
1 cup reduced-sodium chicken broth
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced

In a large zip-top plastic bag, combine the flour, oregano, paprika, 1/2 tsp salt, and 1/8 tsp pepper. Add the turkey to the bag, one piece at a time, shaking to coat evenly. In a large heavy nonstick skillet coated with nonstick cooking spray, cook turkey in the olive oil over medium heat for 1 to 2 minutes on each side or until no longer pink. Remove from skillet and keep warm.

Add broth to the skillet turkey was cooked in. Stir in the mushrooms, garlic, and remaining salt and pepper (to cut sodium in this recipe, omit the salt). Cook, stirring, approximately five minutes until mushrooms are tender. Return turkey to the pan and heat through.

TOH Photo

WARM HERO HAM SANDWICHES

1 tbsp olive oil
1 onion, sliced
1 red bell pepper, sliced into rings
1 green bell pepper, sliced into rings
1 lb Honey Baked ham slices
1 cup grated mozzarella cheese
2 French baguette loaves, cut into thirds
6 tsp Dijon mustard

Heat a skillet over medium heat and add the olive oil. Add the onions and bell peppers; saute, stirring until vegetables are tender. This will take about 5 minutes. Cool slightly. Preheat the broiler.

Lay the baguette sections on a cutting board and slice each horizontally. Spread each bottom part with the Dijon mustard. Layer the ham slices and the onion mixture over the bottom baguette slice and sprinkle a generous tablespoon of cheese over the top. Place the open-face baguette slices on a baking sheet and broil for 3 to 4 minutes until cheese is melted. Replace the top slices and serve warm.

Serves 6.

For fun clip art.