SAUSAGE ROLL WITH CREAM CHEESE

1 lb bulk sausage

2 cups self-rising flour
1 brick (8-oz) cream cheese, softened
1 stick butter, softened

In a mixing bowl combine the flour, cream cheese, and butter together to form a dough. Roll out the dough to form a rectangle.

Meanwhile, lightly fry the sausage, stirring to crumble, just until almost cooked and the fat is cooked out; drain.  Sprinkle the sausage over the dough then roll up jelly-roll style.  Refrigerate overnight.  Remove from the refrigerator and slice.  Bake on a cookie sheet that has sides for 12 to 15 minutes at 450 degrees.

Note: This is a great make ahead item for breakfast or brunch.  Make and refrigerate the night before then bake for a few minutes and breakfast is ready.

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SURPRISE MEATBALLS AND SPAGHETTI

1 lb extra-lean ground beef

1 pkg (10-oz) frozen chopped spinach, thawed and very well drained
1/3 cup seasoned dry bread crumbs
2 garlic cloves, minced
1 egg
1 cup low-fat shredded Italian cheese blend
3 tbsp grated Parmesan cheese, divided
1/2 lb whole-wheat spaghetti, uncooked, broken in half
24-oz spaghetti sauce (read labels for low sugar content)

Preheat oven to 375 degrees.

In a mixing bowl, mix together the beef, spinach, bread crumbs, garlic, egg, 3/4 cup of the shredded cheese, and 2 tablespoons of the Parmesan cheese.  Shape mixture into 18 meatballs using approximately 2 tablespoons for each meatball.

Place meatballs on a large baking pan that has been lightly sprayed with nonstick cooking spray and bake at 375 degrees for 15 minutes or until done through.

Meanwhile, cook the spaghetti as directed on the package and heat the sauce in a saucepan.

Drain the spaghetti and place on a serving platter.  Stir the meatballs into the sauce and spoon over the spaghetti. Sprinkle the remaining cheeses over all.

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SUE DODGE'S BRITZEL BARS

As many of you may know, I am a big Southern Gospel Music fan and Sue Dodge is one of my favorites.  Here is one of her favorite recipes she shared with the public some years ago.  She said these taste like a chocolate toffee bar - yum!  This recipe goes together in a matter of minutes but does need to chill for a few hours before ready to serve.

1 tube package saltine crackers
1 cup butter (do not use a substitute)
1 cup granulated sugar
1 pkg (12-oz) milk chocolate chips
spray-on cooking oil

Preheat oven to 350 degrees.

Line a cookie sheet that has sides with aluminum foil.  Lightly spray the foil with the cooking spray. Arrange the saltines in a single layer over the foil.

In a medium saucepan, combine the butter and sugar and cook to a boil.  As soon as it reaches a bubbling boil, remove from the heat and gently pour over the crackers.

Bake for 10 minutes or until golden brown at 350 degrees.

Remove from oven and rearrange any crackers that may have moved around.  Immediately scatter the chocolate chips evenly over the top.  Spread the melting chips with a knife so they cover the crackers.

Refrigerate for a few hours then break into pieces before serving.

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RED RASPBERRY MUFFINS

Before beginning set oven to 350 degrees and be sure oven rack is in the center of the oven.
Grease only the bottoms of a 12-cup muffin pan or line cups with paper liners; set aside.

Batter:
3/4 cup butter
1 cup granulated sugar
2 large eggs, beaten with a fork
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup all-purpose flour
3/4 cup white whole-wheat flour
1/2 cup milk
1/2 cup seedless raspberry jam
1 cup fresh raspberries (may substitute frozen)

Place butter in a glass measuring cup and microwave to melt; set on counter to cool to room temperature.

Place sugar in a large mixing bowl and mix in the beaten eggs. Add the baking powder, cinnamon, and salt; mix thoroughly.

When butter has cooled enough not to cook the eggs, stir into the mixture.

Mix in one cup of the flour then the milk, mixing in. Mix in the remaining flours and mix until incorporated. Stir in the jam. Give mixture a good stir to be sure everything is combined. Gently stir in the raspberries.

Fill muffin cups 3/4 full with the batter. If you have batter remaining, grease the bottom of a mini-loaf pan and put batter there to make a tea-loaf.

Mix the following crumb topping. Crumble the topping over the muffins and bake at 375 degrees for 25 to 30 minutes or until muffins test done with a wooden pick is inserted in the center.

CRUMB TOPPING:
1/2 granulated sugar
1/2 tsp ground cinnamon
1/3 cup white whole-wheat flour
1/4 cup butter, softened

In a small bowl, combine the sugar, cinnamon, and flour. Add softened butter and cut into the sugar mixture  until crumbly.

Set muffin pan on a wire rack to cool some before removing the muffins.

These muffins are delicious served warm but you can intensify the raspberry flavor by storing in an airtight container overnight.

file photo for reference only

CRUNCHY TOPPED SPINACH CASSEROLE

1 tbsp butter

1/2 medium-sized onion, diced
1 large garlic clove, minced
2 pkgs (10-oz each) frozen chopped spinach, thawed
2-oz cream cheese, softened
1 tbsp flour
1 large egg
1/4 tsp salt
couple grinds of freshly ground black pepper
1/2 cup milk
1/2 pkg (8-oz size)  shredded Cheddar cheese
1/2 cup fine dry breadcrumbs
1 1/2 tbsp butter, melted

Preheat oven to 350 degrees.
Lightly spray an 11x 7-inch baking dish with canola oil cooking spray; set aside.

Melt the tablespoon of butter in a large nonstick skillet over medium heat; add onion and garlic.  Saute the onion and garlic 6 to 8 minutes or until tender.

Drain the spinach well in a colander.  Press or squeeze any remaining water out of the spinach.

In a large mixing bowl, blend the cream cheese and flour together until smooth..  Whisk in the egg, salt, and pepper.  Slowly whisk in the milk until blended well.  Add the spinach, onion/garlic mixture, and the cheese; stir to combine.  Spoon into the prepared baking dish.

Combine the breadcrumbs and the melted butter in a small bowl tossing well to coat crumbs. Sprinkle over the casserole.

Bake uncovered for 30 to 35 minutes at 350 degrees.

Yield: 8 to 10 servings.

CREAM CHEESE ICING FOR COOKIES

4-oz reduced-fat cream cheese, softened

1 tsp vanilla extract
1/2 tsp butter flavoring
3 to 3 1/2 cups powdered sugar
food coloring as desired

In a large mixing bowl beat the cream cheese, vanilla, and butter flavoring with electric mixer on medium speed until the mixture is very smooth.  Gradually beat in the powdered sugar to make icing of a spreading or piping consistency.  If desired, stir in food colorings.

Variations: Chocolate - Beat in 2 tablespoons of unsweetened cocoa powder in the first step.

Mint: Substitute a 1/2 tsp of mint extract for the butter flavoring.

Yield: About 1 1/4 cups icing or enough for approximately 5 dozen cookies.

Allow icing to dry before stacking or storing cookies.

file photo for reference only

BAKED ASIAN CHICKEN THIGHS

As those who follow my blogs know, I do not ever under any circumstances eat chicken. However, many of you love chicken and request chicken recipes. This is a Kraft Foods recipe I received and thought I would share it with you.

1/3

cup  KRAFT Asian Toasted Sesame Dressing

2

Tbsp.  PLANTERS Creamy Peanut Butter

2

Tbsp.  lite soy sauce

1/2

tsp.  crushed red pepper

6

 bone-in skinless chicken thighs (2 lb.)

1/2

lb.  baby bok choy, cut crosswise in half

1

 yellow onion, sliced

1

 red pepper, cut into strips

1

Tbsp.  minced gingerroot

3

cups   hot cooked long-grain brown rice

1

 green onion, sliced

3

Tbsp.  chopped PLANTERS Dry Roasted Peanuts

HEAT oven to 350°F.

COMBINE first 4 ingredients; reserve for later use. Cook chicken in large ovenproof skillet sprayed with cooking spray on medium heat 5 min. or until evenly browned, turning after 3 min. Remove chicken from skillet; cover to keep warm.

ADD bok choy, yellow onions and peppers to skillet; cook on medium-high heat 3 min., stirring frequently. Stir in ginger; cook 30 sec. Return chicken to skillet. Add reserved dressing mixture; cover.

BAKE 25 min. or until chicken is done (165ºF). Serve over rice, topped with green onions and nuts.

EASY CANDIED YAMS

4 cans (29-oz each) cut yams, well drained

1 cup firmly packed brown sugar*
1/2 stick butter, melted
1 tbsp vanilla extract
1 1/4 tsp ground cinnamon
12 large marshmallows, if desired

Preheat oven to 425 degrees.
Lightly spray a 9 x 13-inch baking dish or pan with nonstick cooking spray.

Arrange the well drained yams in the bottom of the prepared dish or pan.  Sprinkle the brown sugar evenly over the yams.

Combine the melted butter, vanilla extract and the cinnamon; drizzle over all.

Bake the uncovered yams for 20 minutes at 425 degrees.  Sprinkle the marshmallows over the yams and bake another 5 minutes to brown marshmallows.

Remove from oven and let stand for 10 minutes before serving.

Yield: 10-12 servings.

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DELICIOUS HOT MOCHA

2 cups sugar

1 1/2 cups unsweetened cocoa
dash of salt
7 cups milk
7 cups strong brewed coffee
1 tbsp vanilla extract
Marshmallow creme for topping, optional

In a Dutch oven, combine the sugar, cocoa, and salt; whisk in the milk and coffee until smooth.  Cook over medium heat, stirring often, for approximately 20 minutes - just until bubbles appear.  Do Not Boil! Remove mixture from the heat and stir in the vanilla.

Ladle into cups or mugs and top each with a spoonful of marshmallow creme, if desired.

Yield: 15-16 cups
Note: Clipart file photo

EASY PASTA MEAL

2 lbs lean ground beef

1 jar (2 lb 13-oz) pasta/spaghetti sauce
4 cups water
1/4 cup chopped green bell pepper
1 pkg (16-oz) uncooked elbow or rotini pasta
1 cups shredded mozzarella cheese

Brown the ground beef in a skillet, stirring to break up; drain in a colander.

Place the meat into a 6-quart saucepan and stir in the pasta sauce and water.  Add the bell pepper; bring mixture to a boil.  Stir in the pasta and return to a boil.  Reduce the heat and cook, uncovered, stirring occasionally.  Cook for approximately 15 minutes or until the pasta is tender.

Remove from the heat and sprinkle the cheese over all.  Allow to stand a few minutes until the cheese melts.

Yield: 6 to 8 servings

THE LATE STEPHEN HILL'S FAVORITE CHEESE DATE GOODIES

The late gospel music singer and minister shared this recipe of his wife's several years ago.  It is easy and tasty.

Pastry:
1 stick butter
1 tsp salt
2 cups sharp cheddar cheese
dash of red pepper to taste
1 1/2 cups all-purpose flour

Grate cheese and mix other ingredients until dough can be rolled.  (A food processor makes this so easy.)  Roll out and cut with a small biscuit cutter.

Filling:
1 pkg (8-oz) chopped dates
1/4 cup water
1/2 cup light brown sugar
1/2 cup chopped walnuts

Cut dates into small pieces and mix with the water and sugar and cook until thick and fairly dry.  Cool; add walnuts.

To assemble, put a small amount of the filling on half the cheese biscuit.  Fold over the other side and mash edges together.  Bake at 325 degrees for 15 to 20 minutes.

Yield: 2 to 3 dozen

JUST-4-CUP SALAD

Note: This recipe goes together quickly but should be refrigerated at least 4 hours before serving.

1 cup drained mandarin oranges
1 cup drained pineapple chunks
1 cup miniature marshmallows
1 cup sour cream

Mix all ingredients together, cover and refrigerate at least 4 hours.

file photo for reference only

COUNTRY SCRAMBLED EGGS FOR A CROWD

2 dozen large eggs

1/2 cup milk
1/4 cup whipping cream
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp bottled hot sauce
4 tbsp butter, divided
1 large tomato chopped
1/3 cup chopped fresh chives
1/4 cup chopped fresh parsley

In a large mixing bowl whisk together the eggs, milk, cream, salt, pepper, and hot sauce.

In a large nonstick skillet, over medium heat, melt 2 tablespoons of the butter.  Add half the egg mixture to the skillet and cook, without stirring, until the eggs begin to set on the bottom.  Stir in half the tomato.  Draw a silicone spatula through the eggs to break up into pieces.  Continue cooking until the eggs are thickened but are still moist or dry as desired.  Remove eggs to a warm platter, wipe out the skillet with a damp paper towel, and repeat the process with the remaining butter, tomato and egg mixture.  Combine all the eggs in a bowl or large platter; sprinkle with the fresh chopped chives and parsley.

Yield: 12 servings

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SAUTEED GARLIC GREEN BEANS

2 1/2 - 3 lb fresh green beans, washed & trimmed

2 tbsp olive or canola oil
1 onion, sliced
3 to 4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Place green beans in a saucepan and cover with water.  Bring to a boil and cook for 5 or 6 minutes until crisp-tender.  Drain and place beans in ice water to stop the cooking; drain well.

In a large skillet or saute pan, heat the oil over medium heat.  Add the onion and garlic and saute 15 - 20 minutes or until they are tender and the onion starts to caramelize.  Stir in the green beans, salt, and pepper; continue cooking another 3 to 5 minutes until beans are heated through and of desired tenderness.

Yield: 8 to 10 servings

BARBECUE PITA CHIPS

1/4 cup butter, melted

1 1/2 tbsp barbecue seasoning, ie McCormick's Grill Mates
1 1/2 tbsp lemon juice
3 (6-in each) pita rounds

In a small bowl combine the butter, seasoning, and juice.

Split each pita into 2 rounds; cut each round into 8 wedges.

Place the wedges on a lightly greased baking sheet.  Brush the rough side of each wedge with the butter mixture.  Bake for 15 minutes at 350 degrees or until the wedges are crisp.

Cool on wire racks.

Yield: 48 chips

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WALDORF SALAD JUBILEE

This is a recipe I got from a 2007 Oxmoor House publication.

1 cup mayonnaise
1 tsp lemon juice
1/2 tsp salt
6 Granny Smith apples, unpeeled, cut into 1/2-inch pieces
1 1/2 cups chopped celery
1 1/2 cups chopped radishes
3/4 cup orange-flavored dried cranberries
1/2 cup finely chopped red onion
1 1/2 cups pecan pieces, toasted
2 heads radicchio, washed, leaves separated

In a medium bowl, combine the mayonnaise, lemon juice, and salt; stir together well.

In a large bowl, toss the apples, celery, radishes, cranberries, and onion; add the mayo mixture and toss to coat.

Fold the toasted pecans into the salad.

Line a salad bowl with the radiacchio leaves and place salad in the center.  To use individual serving plates/bowl, place leaves on plate and top with servings of the salad.

Yield: 10 servings

MAC AND CHEESE WITH SPINACH

1 slice soft multi-grain sandwich bread

1 tbsp butter
1/3 cup grated Parmesan cheese
2 cups low-fat milk
2 tbsp whole-wheat flour
1 large garlic clove, minced
4-oz shredded cheddar cheese
4-oz shredded Mozzarella cheese
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp cayenne pepper
8-oz penne or corkscrew pasta
1 pkg (6-oz) fresh baby spinach leaves

Preheat oven to 350 degrees.
Lightly buttered a 9-inch square baking dish; set aside.

Pulse bread in a food processor until reduced to fine crumbs.

Melt the butter in a 2-quart saucepan over medium heat and add the breadcrumbs to the melted butter; cook, stirring often, for 3 minutes or until bread crumbs are toasted.  Transfer to a small bowl and add 2 tablespoons of the Parmesan cheese.

Wipe saucepan clean with a paper towel then add the milk, flour, and garlic; whisk until blended together.  Whisking frequently, bring to a boil over medium-high heat; reduce heat and simmer 3 minutes or until thickened.  Remove from heat and stir in the rest of the Parmesan cheese along with the cheddar, mozzarella, Dijon, salt, and cayenne pepper.  Stir until cheeses are melted and the sauce is smooth.  Cover, set aside and keep warm.

Cook the pasta according to the package directions but shortening the cooking time by 2 minutes.  Add the spinach and stir until completely wilted.  Pour into a colander to drain then rinse with cold water and allow to drain again.  Transfer to a large bowl and stir in the warm cheese sauce.

Pour the mixture into the prepared casserole dish and sprinkle the buttered bread crumbs over the top.  Bake at 350 degrees for 25 to 30 minutes or until bubbly and top is browned.

Yield: 4 to 6 servings

INDIAN HAMBURGER CORN

1 lb lean ground beef

1 can (16-oz) whole kernel corn, drained
1/2 medium-size yellow onion, chopped
1 jar (12-oz) taco sauce
tortilla chips for serving

Brown the ground beef in a medium skillet along with the onion.  When the meat is no longer pink, drain the mixture well.  Return to the skillet and add the corn and taco sauce; simmer 5 minutes or until heated through.

Serve with the tortilla chips.

Yield: 4 to 6 servings

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ASPARAGUS CASSEROLE

1 can (16-oz) asparagus, drained
1 can cream of mushroom soup
3 eggs, beaten
1 1/2 cups cooked rice
1/4 cup milk
2 cup grated cheese

Mix all ingredients together and bake in a casserole dish until golden brown or firm.

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SHOE PEG CORN SALAD

Note: This recipe goes together quickly but does need to be refrigerated at least 4 hours before serving.

2 cans shoe peg corn
1 chopped bell pepper
1/2 cup chopped onion
1 medium jar olives with pimento, sliced
1 bottle Zesty Italian dressing

Mix and pour dressing over mix and let set in refrigerator 4 hours or overnight.

This is not a brand recommendation. Photo used for reference only.

EASY CHICKEN NOODLE SOUP

2 cans (10 1/2-oz each) condensed chicken broth

2 cans water
1/4 cup chopped celery
1/4 cup chopped carrot
1 tbsp finely chopped onion
1 tbsp chopped fresh parsley
1/8 tsp poultry seasoning
1/8 tsp thyme
2 cups diced cooked chicken (or turkey)
1 cup (dry) noodles, cooked

In a 3-quart saucepan combine the broth, water, celery, carrot, onion, and seasonings.  Heat to boiling over medium heat.  Reduce heat to low, cover and cook 20 minutes or until the veggies are tender. Add the chicken and noodles and heat through.

Yield: 4 servings

EASY CRANBERRY PARFAITS

1 1/4 cups fresh or frozen cranberries

1/2 cup light corn syrup
1 tsp grated orange rind
1 cup whipping cream
1 cup sifted powdered sugar
1 1/2 cups sour cream
1/2 tsp vanilla extract
cranberries, halved for garnish

Process the cranberries and corn syrup in a food processor until finely chopped.  Transfer to a small bowl and stir in the orange rind.

Beat the whipping cream until foamy then gradually add the powdered sugar, beating until stiff peaks form.

Stir the sour cream and vanilla together in a medium mixing bowl; fold in half the whipped cream then fold in the remaining half.

Spoon approximately 1 tablespoon of the cranberry syrup into each of 6 parfait glasses or dessert dishes; top with about a third of the sour cream mixture.  Repeat layers once and garnish with the halved cranberries.

Yield: 6 servings

Note: This is a recipe from Southern Living in 2007.

EASY GINGERED CARROTS

1 onion, chopped

2 tsp canola oil
1 tsp fresh minced ginger-root
6 large carrots, cleaned & sliced
2/3 cup fresh squeezed orange juice
1 tbsp butter
2 tsp honey
1 tsp grated orange peel
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup chopped walnuts or pecans, toasted
1 tbsp minced fresh parsley for garnish, if desired

Heat the canola oil in a large nonstick skillet, saute the onion until tender.  Add the ginger and cook for 1 or 2 minutes.  Stir in the carrots, orange juice, butter, honey, orange peel, salt and pepper.  Bring to a boil, reduce heat to simmer, cover and cook about 15 minutes or until the carrots are tender.  Stir in the walnuts; sprinkle with the parsley before serving, if desired.

COLORFUL COUSCOUS SALAD

1/2 cup water

1/3 cup uncooked couscous
1 cup frozen shelled edamame, thawed and cooked according to pkg directions
1/2 cup finely chopped red bell pepper
1 small celery stalk, finely chopped
1/4 cup chopped red onion
2 tsp minced fresh dill + additional sprigs for garnish, if desired
2 1/2 tsp white wine vinegar
2 tsp olive (or canola) oil
1 tbsp vegetable broth
1/4 tsp salt
1/4 tsp freshly ground black pepper

Bring the water to a boil in a small saucepan that has a lid.  Gradually stir in the couscous.  Place the lid on the pot and remove from the heat.  Allow to set for 5 minutes; fluff with a fork and cool.

Transfer the couscous into a serving bowl.  Add the edamame, bell pepper, celery, onion, and minced dill.

In a cup, combine the vinegar, oil, broth, salt, and pepper with a wire whisk.  Pour over the couscous mixture.  Garnish with a dill sprig or two, if desired.

 Yield: 4 servings

This is the file photo.

HERB-STUFFING TOPPED BROILED TOMATOES

4 large ripe tomatoes, halved crosswise

1 small onion, finely chopped
1 garlic clove, minced
1 tbsp + 2 tsp butter
1/4 cup + 1 tbsp seasoned bread crumbs
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh basil
1 tbsp minced fresh parsley

In a small skillet, melt 1 tablespoon of the butter; add the onion and garlic and saute until tender.

Melt the remaining 2 teaspoons of butter in a small microwave-safe bowl.  Add the onion mixture, bread crumbs, and Parmesan cheese; stir to combine well.

Place the tomatoes, cut side up on a baking sheet and top each half with 2 tablespoons of the bread mixture.

Broil tomatoes 8-inches from the heat for 4 to 5 minutes or until lightly browned.  Sprinkle with the basil and parsley.  Serve right away.

Yield: 4 servings of two halves

Note: This recipe is one I got from a Reiman Publication some years ago.  Love it!

RANCH TURKEY BURGERS

1/2 cup soft whole-wheat bread crumbs

1 small onion, chopped fine
1 small green bell pepper, chopped fine
1 to 2 (depending on your taste) jalapeno peppers, seeded & chopped fine
1/4 cup egg substitute or 1 egg
1 1/4 tsp dry ranch dressing mix
1 tsp garlic powder
1/2 tsp hot sauce
1 lb lean (read the label; no skin!) ground turkey
4 whole-grain buns
4 lettuce leaves
4 tomato slices
4 onion slices

Sauce:
1/2 cup fat-free sour cream
1 tsp dry ranch salad dressing mix

Combine all the ingredients through the hot sauce in a large mixing bowl; crumble the ground turkey over the mixture.  Mix together well and shape into 4 equal-sized patties.

Coat a large nonstick skillet with nonstick cooking spray and heat over medium heat.  Add the patties to the hot skillet and cook about 8 minutes per side or until the juices run clear.  Be sure a meat thermometer reads at least 165 degrees!

Combine the sauce ingredients together until the dry dressing mix is completely absorbed into the sour cream.

To assemble sandwiches, place a lettuce leaf on the bottom portion of each bun.  Top each with a tomato slice and an onion slice.  Add the burgers and spread with the sauce.  Top with the top of the buns and serve.

Yield: 4 burgers of approximately 373 calories each.
Note: I got the original idea for this burger from an old TOH healthy cooking, however, I have made a few changes to make it healthier.

SEASHELL TUNA SALAD

2 cups small seashell pasta, uncooked

1 can (7-oz) tuna, drained and flaked
1 large tomato, sliced lengthwise into medium-thin wedges
1 medium cucumber, sliced thin
1/2 cup sliced ripe olives
1/2 small green bell pepper, diced
1/4 cup red onion, sliced then large diced
1 tsp Italian seasoning
1/2 cup vinaigrette of your choice

Prepare the pasta according to package directions; drain.

In a large mixing bowl, add the tuna, cucumber, olives, bell pepper, onion, seasoning, and vinaigrette to drained pasta; toss to coat pasta.  Top with the tomato wedges.  Refrigerate until serving time.  Toss gently before serving if refrigerated very long.

Yield: approximately 6 to 8 servings

Variation:  Tuna may be replaced with canned or leftover chicken.

SUCCESS TEX MEX BAKE

This is a recipe I picked up years ago from Success Rice.  It is quick, easy, and tasty.

1 bag Success White Rice
non-stick cooking spray
1 can (10-oz) Ro-tel Original Diced Tomatoes & Green Chilies, undrained
1 lb browned and drained ground beef
4 cups crushed tortilla chips
1 can (15-oz) chili beans
1 lb pasteurized prepared cheese product (ie Velveeta), cut into cubes, divided
sliced green onions for garnish, optional
sour cream for garnish/serving, optional

Prepare rice according to the package directions; set aside.

Preheat oven to 350 degrees.
Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl, combine the rice, Ro-tel, and prepared ground beef; set aside.

Cover the bottom of the baking pan/dish with the crushed tortilla chips.  Layer half the cheese over the chips.  Spread the beans over the cheese and top with the rice/beef mixture.  Finish off by topping with the other half of the cheese.

Bake casserole at 350 degrees, uncovered, for 15 minutes or until cheese is melted and dish is heated through.

To serve, garnish with the green onions and add a dollop of sour cream to each serving, if desired.

Yield: 8 servings

Note: Cooked, diced or shredded chicken may be used instead of the ground beef if you prefer.

GREEN BEANS WITH AN ASIAN FLAIR

1 lb fresh green beans, trimmed

1 medium sweet red pepper, julienned
1 tbsp sesame seeds
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
nonstick cooking spray

Preheat oven to 425 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray.

Arrange the green beans and pepper strips in the bottom of the prepared baking pan.

In a small bowl combine the sesame seeds, rice vinegar, sesame oil, soy sauce, salt, and pepper;  Drizzle over the vegetables and gently stir to coat.

Bake green beans uncovered for 20 to 25 minutes at 425 degrees or until the beans are tender.

Yield: 6 servings

BROCCOLI FRITTERS

1 bunch broccoli, cut into florets

2 lightly beaten eggs
2 lightly beaten egg whites
1/3 cup grated Parmesan cheese
2 tbsp flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
2 tbsp canola oil
salsa for serving, optional
sour cream for serving, optional

Steam broccoli 3 to 4 minutes in a steamer basket until tender; coarsely chop and set aside.

In a large bowl, combine the eggs, egg whites, Parmesan cheese, flour, salt, garlic powder and pepper.  Once combine, stir in the broccoli.

Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium heat.  Drop the broccoli batter by 2 heaping tablespoonfuls into the hot oil and press to flatten.  Cook, in batches, for 3 to 4 minutes on each side or until fritters are a golden brown; add remaining oil as needed.  Drain the fritters on paper towels.

Serve as a side dish with meats or serve as appetizer/snacks with salsa and/or sour cream.

Yield: 6 servings of 2 fritters
Per serving (without salsa or sour cream): 129 calories, 8 g (2 g sat) fat, 8 g carbs, 8 g protein making these diabetic-friendly, too.

QUICK & EASY SPICY TOMATO-MACARONI SOUP

1/2 lb ground beef, crumbled, cooked, and well drained

1 can (10 3/4-oz) Campbell's condensed tomato soup
1 soup can of water
1/4 cup spiral macaroni
2 tsp chili powder
1/4 tsp dried onion flakes

In a 1 1/2 or 2-quart saucepan combine the soup and the water, stirring until smooth.  Cook over medium heat until mixture starts to bubble around the edges.  Add the cooked and drained beef, macaroni, chili powder and onion flakes.  Lower heat and simmer 15 minutes or until the macaroni is tender.

Serve with a crusty whole-grain bread, if desired.

Yield: 2 servings

Note: I find that the name brand soup is better in this recipe.  However, other brands are okay.