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.

*May substitute boneless, skinless thighs, if you prefer

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

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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.

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SAUTEED SQUASH TRIO

1 lb butternut squash, peeled and cubed

1 cup chopped red bell peppers

1 cup chopped red onion

2 tbsp olive oil

2 tbsp butter

1 lb zucchini and yellow squash, cubed

1/4 cup chicken or vegetable broth

1 tsp chopped fresh thyme

In a saucepan of boiling (salted, if desired) water, cook butternut squash 3 minutes or until fork tender. Drain.

In a skillet, combine butter and olive oil. Cook peppers and onions in mixture 3 minutes.

Add the cooked squash and the remaining ingredients to the skillet and cook 5 minutes.

Yield: 6 servings

recipe First for women 2010

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.

CHICKEN WITH SUN-DRIED TOMATOES

3 tbsp olive oil

4 skinless, boneless chicken breast halves

1 shallot or green onion, finely chopped

1 can condensed cream of mushroom soup

3/4 cup water

1/4 cup thinly sliced sun-dried tomatoes

1 tbsp red wine vinegar

2 tbsp chopped fresh basil leaves

4 cups hot cooked extra wide egg noodles

1/4 cup shredded Parmesan cheese, optional

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the chicken and cook until well browned on both sides, about 10 minutes. Remove chicken from skillet.

Heat the remaining oil in skillet over medium heat. add the shallot and cook, stirring, 2 minutes. Stir in soup, water, tomatoes, vinegar and basil in the skillet.

Return the chicken to the skillet and heat to boiling. Reduce heat to low and cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over the noodles. Sprinkle with the Parmesan cheese and some thinly sliced basil, if desired. 

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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.

clip art.

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.

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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.

CRANBERRY DARK CHOCOLATE TRAIL MIX

Note: Dark chocolate has health benefits such as improving moods and skin protection. Do not overdo eating dark chocolate so this trail mix makes a good snack. All the ingredients in this mix have healthy benefits.

1 (10-oz) bag dark chocolate chips

1 1/2 cups dried cranberries

1 1/2 cups sliced almonds

1 cup raisins

1 cup coarsely toasted walnuts

1/2 cup pistachios

Combine all ingredients in a large bowl until well mixed. Store in jars or other airtight containers. 

Yield: 6 servings

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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.

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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

EASY TUNA SPREAD

1 pkg (8-oz) cream cheese, cut-up into pieces
3 tbsp medium hot salsa
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 can (6 1/2-oz) can water packed tuna; drained and flaked

In a mixing bowl, combine the cream cheese, salsa, parsley, and onion. Mix the ingredients together until well blended. Fold in the tuna. Serve with whole-wheat crackers or party rye bread.
 

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MARZETTI'S BROCCOLI SALAD

2/3 cup Marzetti's Roasted Garlic Italian Vinaigrette

4 cups broccoli flowerets
1 pkg (6-oz) sliced button mushrooms
1/4 cup chopped fresh parsley
3 scallions, 4-in green and white parts, cut into 1/4-inch pieces
1/2 red bell pepper, cut into small pieces
1/2 yellow bell pepper, cut into small pieces

Bring a large pot of water to a boil. Cook broccoli for 2 minutes. Drain. Rinse and cool under cold running water. Combine the mushrooms, parsley, and scallions in a bowl. In a serving bowl, combine the broccoli, mushroom mixture, and red and yellow peppers. Toss with the vinaigrette.

 So many ask about the dressing I posted this picture instead of the salad.

THE LADY AND SONS HOUSE SEASONING

 Paula Deen shares her popular seasoning.

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Stir ingredients together. Keep in a shaker near the stove for convenience.

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BUTTERMILK FUDGE

3 cups sugar

1 1/2 cups fresh buttermilk
1 tsp baking soda
1/2 cup butter
1/2 cup chopped pecans

Mix soda into the buttermilk and let stand for 3 minutes. Cook all ingredients, except pecans, together to the soft ball stage. Cool slightly, add nuts and beat until creamy. Spread into a dish or pan that has been sprayed with nonstick spray. Allow to cool and cut into squares.

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EASY MEATBALL SANDWICHES

This recipe is quick and easy because it uses meatballs from the grocer's freezer.

24 frozen meatballs
1 jar spaghetti sauce with garlic and onion
2 cups shredded mozzarella cheese
4 (6-inch) hoagie rolls
shredded lettuce, optional

Thaw meatballs in the microwave for 1 to 2 minutes. In a medium saucepan, heat the meatballs with the spaghetti sauce for about 15 minutes, stirring occasionally. Open hoagie rolls and lay out on platter. Place 6 meatballs on the bottom of each roll. Add a little sauce over the meatballs. Top with the shredded mozzarella cheese and add lettuce, if desired.

file photo for reference

APPLE-RICE PUDDING

 

1 3/4 cups water

1/8 tsp salt
1/2 cup uncooked long grain brown rice
1 medium (3/4 cup) Golden Delicious apple, chopped (do not peel)
1/2 cup fat-free milk
2 tbsp honey
2 tbsp dried cranberries, chopped
cinnamon for garnish, optional

In a heavy 2-quart saucepan with a lid, bring the water to a boil; add the rice and salt.  Cook, covered, over low heat for 40 to 45 minutes until the water is absorbed.  Stir occasionally during cooking.

Stir in the apple, milk, honey, and cranberries.  Cook, uncovered, 10 to 15 minutes until pudding is slightly thickened and creamy; stirring occasionally.

This pudding is delicious served warm or chilled.

Note:  Cinnamon is optional but remember that cinnamon is a blood sugar stabilizer and should be used regularly in your diet.

Yield: 6 servings of 1/3 cup each.

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ZUCCHINI BOATS WITH BARBECUE FILLING

2 medium zucchini

1 tbsp olive oil 

2 cups sliced mushrooms

1/2 lb ground beef or turkey

1 medium onion, chopped

1/4 tsp salt

3/4 cup barbecue sauce (your choice)

1 garlic clove. minced

1 tsp cayenne pepper sauce

1 cup grated cheddar cheese

Fresh oregano leaves for garnish, if desired

Preheat oven to 400-degrees.

Halve the zucchini lengthwise and scrape out the seeds.

In a large nonstick skillet, heat the oil over medium heat. Add the mushrooms and cook, stirring, until browned. Transfer to a plate.

In the same skillet, add the ground meat, onion and salt. Cook over medium heat, stirring to break up the meat. Cook until meat is no longer pink, about 7 or 8 minutes. Drain mixture if meat has produced grease. Return to skillet and stir in the barbecue sauce, garlic and pepper sauce. Bring to a boil then reduce the heat to medium-low. Cover and cook, stirring occasionally, until the flavors blend, approximately 10 minutes. Add mushroom mixture and stir until heated through.

Place zucchini boats, cut side up, in a 2-quart baking dish. Fill with the meat mixture, cover and bake 20 to 25 minutes or just until the zucchini is tender. Uncover, add cheese and bake about 3 minutes until the cheese is melted. Garnish with the oregano leaves, if desired.

Yield: 4 servings

My version of a Woman's World '23 recipe.

PARMESAN PITA TRIANGLES

Serve these little triangles with hummus for a tasty but healthy snack.

6 pita bread rounds, split in half
1/2 cup butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Set out 2 ungreased baking sheets.

Cut each bread half into six triangles.

In a 9 X 13-inch baking pan, mix the butter, garlic powder, and onion powder together.  Add the pita bread triangles and toss to coat well.  Add the Parmesan cheese and mix well.

Arrange in single layers on the two baking sheets.  Bake at 350 degrees for 12 to 15 minutes until lightly browned.

Makes 72 appetizer triangles.

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HALF-HOUR SKILLET DINNER

This is an old recipe clipping from my late mother's shoe box collections.

click on photo to enlarge for easier reading

SWEET POTATO SOUP

I first saw this in a Southern Living Magazine a few years ago.

2 tbsp olive oil
1 1/2 cups chopped yellow onion
1 cup roughly chopped carrots
1 tbsp chopped garlic
3 lb sweet potatoes, peeled and cut into 1/2-inch cubes
2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
7 cups chicken stock
2 tbsp salted butter
1 cup finely chopped pecans
1/2 cup plain yogurt
1/4 cup torn fresh flat-leaf parsley leaves


Heat oil in a large Dutch oven over medium-high heat. Add onion and carrots; cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add all potatoes, salt, pepper, cumin, cinnamon and cayenne pepper; cook, stirring, 1 minute.

Add the chicken stock to the Dutch oven and bring to a boil. Reduce heat to medium-low and simmer until potatoes are very tender, about half an hour.

Melt butter in a skillet over medium-high heat. Add the pecans and cook, stirring often, until toasted, about 8 minutes. Transfer to a bowl.

Transfer the potato mixture, in batches, to a blender. Remove center of lid to allow steam to escape; secure lid on blender and place a clean towel over the opening. Process until mixture is smooth. If you have one, you can replace the blender step by using an immersion blender in the Dutch oven.

Top each serving with 2 tablespoons pecans, 1 tablespoon yogurt, and 1/2 tablespoon parsley.

Yield: 8 servings.

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CRANBERRY ICED TEA

4 limes

1/4 cup sugar

2 cups boiling water

6 green tea citrus tea bags

2 cups cranberry juice

1 cup cold water

Ice cubes

Using a vegetable peeler, shave zest from 1 of the limes. Squeeze 1/4 cup juice from the times; reserve.

In a pot, combine sugar, 1/3 cup tap water and the zest and bring to a boil over medium heat. Cook, stirring, until sugar is dissolved, approximately 1 minute. Transfer to a bowl, cook, strain.

In a heat-proof pitcher, combine boiling water and tea bags; allow to stand 15 minutes. Remove tea bags and discard. Stir in the cranberry juice, cold water, lime juice and the cooled, strained syrup.

Chill tea until cold, at least an hour. Serve over ice in glasses. Garnish with cranberries and/or lime slices, if desired.

Yield: 6 servings

Recipe and photo Woman's World '23

GRILLED TOMATO BRUSCHETTA

 

16 slices (1/2-inch thick) French bread baguette
3 tbsp extra virgin olive oil
4 ripe tomatoes, seeded & chopped
1/2 small sweet onion, thinly sliced
1/2 cup torn fresh basil
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Preheat grill to 350 to 400 degrees (medium-high heat).

Brush both sides of the bread slices with the olive oil.  Grill a minute or so on each side until toasted.

In a mixing bowl toss together the tomatoes, onion, basil, garlic, salt, and pepper; serve over the bread slices.

This recipe idea is from an old Southern Living magazine.

ZUCCHINI CONTINENTAL

1 lb zucchini

1 can (12-oz) whole kernel corn, drained
1 tsp salt
1/4 tsp pepper
1 jar (2-oz) chopped pimento, drained
1 tsp garlic salt
1/2 cup Mozzarella cheese, shredded

In a large skillet, lightly sprayed with cooking spray, combine the zucchini, corn, salt, pepper, pimento, and garlic salt. Cover and cook over medium heat, stirring occasionally, for about 10 minutes or until the squash is crisp tender. Stir in the cheese; heat thoroughly and serve.

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CINNAMON AND BROWN SUGAR PRETZELS

These pretzels are great for parties or just for snacking. Bag in cellophane bags, tie with ribbon and give as tasty gifts.

3/4 cup canola oil
1/2 cup brown sugar
1 - 2 tsp ground cinnamon
1 bag (12 to 16-oz) mini traditional pretzel twists

Combine the oil, brown sugar, and cinnamon in a small bowl or large measuring cup; mix until thoroughly combined. Pour mixture into a gallon zip-top plastic bag; add the pretzels and turn and shake well until pretzels are completely coated. This can take several minutes.

Preheat oven to 200 degrees.
Line large baking sheets with foil coated with cooking spray or use silicone mats.

Spread the pretzels out in a single layer on the baking sheets and bake up to 1 hour at 200 degrees. Stir every 15 minutes to ensure even baking.

Allow pretzels to cool completely before storing in a airtight contain or bagging for gift giving.

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BRAT-CHEESE SOUP

1/4 cup butter

2 carrots, shredded
1 stalk celery, thinly sliced
1 tsp dried onion flakes
1/4 cup flour
1/8 tsp fresh ground black pepper
4 cups milk
8-oz smoked bratwurst, sliced
2 cups cubed Velveeta-style cheese

In a large saucepan, melt the butter. Add the carrots and celery to the butter and cook until tender; add the onion flakes. Stir in the flour and pepper until blended. Add the milk, stirring while you pour it in. Add the bratwurst to the mixture. Cook and stir soup over medium heat for 8 to 10 minutes until thickened and bubbly. Cook and stir another minute. Add the cheese to the mixture and continue to cook, stirring constantly, until the cheese is melted.

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EASY STRAWBERRY BLISS

 If you like strawberries, give this easy strawberry parfait a try.

8-oz cream cheese, softened

1/4 cup sugar

1/4 cup water

2 cups frozen whipped topping, thawed

4 cups strawberry halves

3 tbsp strawberry jam

24 vanilla wafers

1/2 cup brewed coffee

cocoa powder for dusting, optional

Place cream cheese, sugar and water in a mixing bowl. With electric mixer on low speed, beat until combined. When combined, fold in the whipped topping.

Toss the strawberry halves with the jam; reserve 1 cup. Place half the remaining strawberry/jam mixture evenly divided into 6 parfait glasses.

Dip the vanilla wafers in the coffee. Place 4 of the vanilla wafers in each of the glasses over the strawberry mixture. Top with half of the cream cheese mixture. Repeat with the strawberry mixture and the cream cheese mixture. Dust with the cocoa, if using. Use the reserved strawberry/jam mixture to top the parfaits.

Yield: 6 parfaits

Woman's World '23

PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES

1 cup butter, softened

3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 pkg (12-oz) semi-sweet chocolate chips
1 cup chopped nuts

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla together until creamy. Add eggs to the sugar mixture and beat well. Stir together the flour, cocoa powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture, beating until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased baking sheets. Bake 8 to 10 minutes or until set. Cool slightly on cookie sheets then remove to wire racks to cool completely.

Yield: About 5 dozen cookies 

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FRIED DILL PICKLE COINS

This is a favorite from a 2014 Taste of Home magazine my mother-in-law gave me before she died.

2 cups all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing, optional

In a shallow bowl, combine the flour, salt, and pepper.

In another bowl, beat eggs and milk.

Blot pickle slices dry with paper towels to remove moisture. Coat pickles with flour mixture; dip in the egg mixture, and coat again with flour mixture.

In an electric skillet or deep-fryer, heat oil to 375 degrees. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing, if desired.

Yield: 8 servings

File photo of this recipe.

MINTY MANGO SALSA

This is a very quick fix recipe but it is best when refrigerated at least 8 hours for the flavors to blend.

1 large ripe mango, peeled and diced
1 medium red bell pepper, diced
1 can (4-oz) chopped green chilies
1/4 cup chopped green onions
1 tbsp lime juice
2 tsp minced fresh mint
1/4 tsp ground ginger
Tortilla chips for serving

Combine the first 7 ingredients in a bowl; cover and refrigerate at least 8 hours.

Serve with tortilla chips.

 This recipe and photo are from a 2014 TOH. 

BROILED HALIBUT KABOBS

 

1 1/4 lbs halibut fillets

1 medium green bell pepper, cute into 1-inch pieces
1 medium onion, cut into 1-inch wedges
1 can (20-ounces) pineapple chunks, drained
8 to 10 cherry tomatoes
1 tsp grated orange peel
1/4 tsp salt

Cut fish into 1-inch pieces. Alternately thread fish, bell pepper, onion, pineapple, and tomatoes onto metal or soaked wooden skewers. Place on a greased broiler pan.

BARBECUE SAUCE:
1/2 cup ketchup
1/4 cup vegetable oil
3 tbsp orange juice
2 to 3 green onions, chopped fine
2 garlic cloves, minced
1 tbsp grated orange peel
1/4 tsp salt

In a small bowl, whisk the ingredients until blended. Spoon some sauce over the kabobs.

Broil 5 to 6-inches from the heat for 5 to 7 minutes. Turn; broil 5 to 7 minutes longer or until fish flakes easily with a fork. Basting occasionally during cooking with the sauce.

Yield: 4 servings

This recipe and photo are from a 20-year-old Taste of Home magazine.

ORE-IDA STUFFED ZUCCHINI

6 zucchini
3 cups ORE-IDA Diced Hash Brown Potatoes or ORE-IDA Country Style Hash Brown Potatoes
2 tbsp oil
1 lb lean ground beef
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 jar (24-oz) low-sugar pasta sauce, divided
2 tsp Italian seasoning
1 pkg (8-oz) KRAFT Shredded Pepper Jack Cheese, divided
1/2 cup hot water 

• Heat oven to 350ºF.
• Cut zucchini lengthwise in half; scoop out and discard centers, leaving 1/4-inch-thick shells.
• Cook potatoes in hot oil in large skillet on medium heat 12 to 15 min., stirring occasionally.
• Meanwhile, brown meat in separate large skillet. Add onions, peppers and garlic; cook 3 min. Drain; stir in potatoes, 1/2 cup pasta sauce, seasoning and 1-1/2 cups cheese.
• Mix hot water and remaining pasta sauce; divide evenly onto bottoms of 2 (13x9-inch) baking dishes. Spoon about 1/2 cup meat mixture into each zucchini shell. Place stuffed zucchini in baking dishes; cover with foil. Bake 30 min.
• Remove foil, sprinkle with remaining cheese. Bake 10 min. or until zucchini is tender.
  
  
  
  This photo and the basics of this recipe is from KRAFT. That is why specific brands are mentioned. When using a company's recipe, I try to use their brands.

THREE CHEESE BAKED ZITI

15-oz pkg part-skim ricotta cheese

2 eggs, beaten
1/4 cup grated Parmesan cheese
16-oz pkg ziti pasta, cooked according to pkg directions; drained
28-oz jar pasta sauce (I prefer chunky garden-style)
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees while you cook the ziti.

In a large bowl, combine ricotta cheese, eggs, and Parmesan cheese; set aside. 

In another bowl, combine the pasta and the pasta sauce. Mix until the mixture is well blended. In a 9 x 13-inch baking dish that has been sprayed with a nonstick cooking spray, spoon in half the pasta mixture. Evenly top with the cheese mixture then the remaining pasta. Sprinkle with the mozzarella cheese. Bake for 30 minutes or until heated through.

Note: Serve with garlic bread and a salad for a complete meal.

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MANDARIN WALDORF SALAD

 

2 cups chopped apples

1 1/2 cups miniature marshmallows
1 can (8-oz) mandarin oranges, drained
1 cup diced celery
1 tbsp honey
mayonnaise to moisten

Combine the apples, marshmallows, oranges, celery, honey, and enough mayonnaise to moisten. Toss lightly. Serve on a bed of lettuce.

 

Not a brand recommendation, for reference only.

TATER TOT CASSEROLE

This recipe goes together quickly but bakes 50 minutes. This is my version of a Paula Deen post that she credits to someone else (see end of post).

1 pound ground beef
1 10 ounce can cream of mushroom soup
1 10 ounce can of peas
1 32 ounce bag of tater tots
2 cups of cheddar cheese
1 white onion
1/2 tablespoon garlic powder

Preheat your oven to 350° F.

Cook your ground beef in a large saucepan on medium heat for 6 minutes.

Add onion to beef. Cook for 6 more minutes or until the beef has browned and is cooked all the way through.

Drain beef/onion mixture in a colander.

Spread browned beef and onions in the bottom of a casserole dish (About 10” x 16”).

Pour liquid off peas and then spread them evenly on top of the beef.

In a separate bowl, stir together the cream of mushroom soup and garlic powder.

Pour soup mixture evenly on top of the peas and beef in your casserole dish.

Sprinkle cheddar cheese across the top of the casserole so that it forms an even layer on top of your ingredients.

Add tater tots on top of the layer of cheese. Make sure you arrange them evenly, covering the entire casserole.

Place dish in the oven and bake for 50 minutes, or until the tater tots begin to turn golden brown.

Recipe adapted from Cook Like Dad

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BACON CHEESEBURGER BALLS

 

1 large egg

1 packet dry onion soup mix
1 lb lean ground beef
2 tbsp white whole-wheat flour
2 tbsp milk
1 cup finely shredded cheddar cheese
4 strips bacon, cooked crisp and crumbled

Combine the egg and soup mix in a mixing bowl. Crumble the beef into the mixture and mix well. Divide the meat mixture into 36 portions and set aside

In another bowl, combine the flour and milk until smooth; add the cheese and bacon, mixing well. Shape the cheese mixture into 36 balls.

Shape one of the beef portions around each cheese ball.

Coating:
2 large eggs
1 cup crushed saltine crackers

5 -6 tbsp canola oil for frying

Beat the 2 eggs in a small bowl.

Place cracker crumbs into another bowl.

In a large skillet over medium heat, heat the oil.

Dip meatballs into the egg bowl then roll in the cracker crumbs. Place in skillet and cook 10-12 minutes or until meat is no longer pink and the coating is golden brown.

Yield: 3 dozen

This is a file photo.

CHICKEN AND SPINACH ENCHILADAS

2 cups salsa, your choice

2 cans (10-oz each) enchilada sauce 

3/4 cup low-fat cream cheese (This is approximately 6-oz)

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

2 cups chopped cooked chicken

8 (8") flour tortillas

1 pkg (8-oz) shredded Mexican Blend cheese

Preheat oven to 350-degrees. Coat a 13" X 9" dish or pan with cooking spray.

Place 1/2 cup of the salsa and the enchilada sauce in a medium bowl; stir mixture to combine.

Place cream cheese in a microwave-safe medium bowl and heat in microwave 1 minute or until very soft. Add the spinach, chicken and remaining 1 1/2 cup salsa to the bowl. Stir mixture to combine well.

Fill each tortilla shell with approximately 1/3 cup of the chicken mixture; roll up. Place in the prepared baking dish or pan, seam side down. Pour the enchilada sauce mixture evenly over the enchiladas and top with the cheese. Baked 30 minutes or until cheese is melted and bubbly. Remove from oven and let rest 5 minutes before serving.

Yield: 4 servings, 2 enchiladas each

INSIDE-OUT CHICKEN POT PIE

1 sheet frozen puff pastry, thawed

1 can cream of chicken soup

1 cup milk

2 cups shredded chicken (a rotisserie chicken works great)

1 1/2 cups frozen mixed vegetables (peas, carrots, corn)

Dash of salt

1/8 tsp garlic powder

1/8 tsp freshly ground black pepper

Preheat oven to 400-degrees.

Carefully unfold puff pastry onto a lightly floured work surface. Cut pastry into 4 squares. Place squares on an ungreased baking sheet. Pierce center of each square several times with a fork. Bake 15 minutes or until golden brown.

While pastry bakes, place soup and milk in a large bowl and stir to combine. Transfer to a large skillet over medium heat. Add chicken, vegetables, and seasonings. Cook, stirring to break up chicken pieces and get mixed well. Cook until hot, 5 to 10 minutes.

To serve, place pastry squares on plates, one per plate. Top pastry with the hot chicken mixture.

Yield: 4 servings

recipe and photo -Woman's World 2012