Spinach Flatbread

This is a great recipe to serve with soup.

2 6-ounce baked or grilled chicken breasts, sliced
4 flatbread pieces
4 slices of baby Swiss cheese
1/2 cup of fresh spinach
1/4 cup of ranch dressing

Spread dressing onto flatbread. Place a few slices of chicken, one slice of cheese and four spinach leaves on flatbread. Fold over and cook in a panini press or a preheated sauté pan for one minute in each side.

Jalepeno Popper Grilled Cheese

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Herb-Tomato Crostini

Ingredients

• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large tomato, finely chopped
• 3/4 cup finely chopped green onions
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/3 cup crumbled feta cheese

Preparation

• 1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
• 2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
• 3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
• Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.
• Fresh Herb-Tomato Tabbouleh Salad: Omit first 3 ingredients. Decrease feta cheese to 1/4 cup. Prepare tomato mixture as directed in Step 2; drain. Reserve seasoning packet from 1 (5.25-oz.) tabbouleh salad mix for another use. Pour tabbouleh mix into a large bowl; stir in 1 cup boiling water. Cover and chill 30 minutes. Stir in tomato mixture. Cover and chill 1 hour. Top with feta cheese, and season with salt to taste. Makes 6 servings. Prep: 10 min; Chill: 1 hr., 30 min.
• Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.
• Per serving: Calories 93; Fat 6.1g (sat 1.6g, mono 3.9g, poly 0.5g); Protein 2.1g; Carb 8.7g; Fiber 2.4g; Chol 6mg; Iron 0.9mg; Sodium 243mg; Calc 53mg.

Tortellini and Tomato Salad

Ingredients

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 cups baby heirloom tomatoes, halved
• 1 cup fresh corn kernels
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil
• Salt and pepper

Preparation

• 1. Prepare tortellini according to package directions.
• 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

Thai Lettuce Wraps

Thai Chicken Wraps

Ingredients (serves 4)
* 1 tablespoon extra virgin olive oil (EVOO)
* 2 boneless, skinless chicken breasts, cut into strips
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped
* Juice of 1 lime
* 1 handful basil, chopped

Preparation
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken.

To serve, lay the lettuce leaves on a platter, then scoop some of the chicken mixture onto each leaf.

Sprinkle with the chopped peanuts, lime juice and basil.

"Miracle" Mashed Potatoes

PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1*

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt
pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions:
Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.

Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).

Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt.

MAKES 5 SERVINGS

Turkey Club Bake

Ingredients
2 cups original bisquick
1/2 cup mayo or dressing
1/3 cup milk
2 cups cubed cooked turkey
2 tablespoons sliced green onions
6 slices bacon, crisply cooked and crumbled
1/4 cup mayo or dressing
1 tomato, chopped
1 cup shredded cheese

Directions
1. Heat oven to 450. Spray cookie sheet with cooking spray. In bowl, stir Bisquick, 1/3 cup mayo and milk until soft dough forms. On cookie sheet, press dough into rectangle.
2. Bake 8-10 min until golden brown.
3. In medium bowl, mix turkey, onions, bacon, and 1/4 mayo. Spoon over crust within 1/4 inch of edge. Sprinkle tomato and cheese.
4. Bake 5 min or until mixture is hot and cheese has melted.

Tangy Beef Stir-Fry

Ingredients for sauce
1/2 cup worcestershire sauce
1/2 cup water
2 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

Ingredients for stir-fry
1 lb thinly sliced beef steak
3 cups sliced bell pepper

Directions
1) Combine ingredients for sauce. Marinate beef in 1/4 cup sauce for 5 min. Brown beef in skillet.
2) Add peppers. Cook 2 min. Add remaining sauce. Stir-fry until sauce thickens. Serve over hot ramen noodles or rice.

Beef Stew

Ingredients
1 lb ground beef
3 cloves garlic, minced
1 package (16 oz) Italian-style frozen vegetables
2 cups southern-style hash brown potatoes
1 jar (14 oz) marinara sauce
1 can (1o.5 oz) condensed beef broth, undiluted
3 tablespoons worcestershire sauce

Directions
1) Brown beef with garlic; drain. Add remaining ingredients. Heat to boiling. Cover. Reduce heat to medium-low. Cook 10 min until veggies are crisp.
2) Serve with bread

Oriental Chicken and Rice

Ingredients
RICE-A-RONI Chicken Flavor
2 tablespoons margarine or butter
1 lb boneless, skinless chicken breasts cut into thin strips
1/4 c teriyaki sauce
1/2 teaspoon ground ginger
16 oz frozen package of Oriental-style mixed vegetables

Directions
1. Saute rice-vermicelli mix with margarine until vermicelli is golden brown
2. Stir in 2 C water, chicken, teriyaki sauce, ginger, and Special Seasonings. Bring to boil. Reduce heat to low. Cover and simmer 10 min
3. Stir in vegetables. Cover. simmer 5-10 minutes or until rice is tender and chicken is no longer pink inside.

Katy's Pasta Salad

Ingredients:
12 oz to 1 lb pasta (colored, spiral shells)
cubed cheese
green onions
green peppers
red peppers
black olives, sliced
fresh basil
dried Italian spices (1 tsp)
1/3 cup mayo
1/3 cup sour cream
Kraft Caesar Dressing

Spinach Dip Mini Bites

Ingredients

• 24 Wonton Wrappers
• 1 brick cream cheese, softened
• 1 box of frozen chopped spinach, cooked to directions, drained & wrung out
• 1 4 oz. can green chiles
• 1 cup shredded Mexican blend cheese
• 1/3 cup mayo
• 1/2 tsp. black pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder

Directions

• Preheat oven to 350 degrees.
• Mix cream cheese, spinach, chiles, cheese, mayo, and seasonings in a medium sized bowl.
• Line non-greased mini-muffin pan with wonton wrappers, lightly pressing into place (ends will stick up/out).
• Using a small scoop or tablespoon, fill each cup with mixture almost to the top.
• Place in oven and bake for 7-10 minutes, until edges are browned and crisp and the filling is hot and melty.
• Let cool for about 5 minutes before serving, filling is very hot!

Vegetable Square Pizza

Ingredients:
2 cans crescent rolls (8 oz sizes)
2 (8 oz) cream cheese
3/4 cup mayo
1 envelope hidden valley dressing
3/4 cup cauliflower
3/4 cup broccoli
3/4 cup carrots
3/4 cups celerly
3/4 cups cheddar cheese

Directions:
Spread crescent rolls onto large cookie sheet and bake 8-10 minutes. Cool completely. Mix mayo, cream cheese, and dressing. Spread over curst. Top with vegetables and cheese. Refrigerate for at least 3 hours, then cut into squares.

Rice Broccoli Casserole

Ingredients:
1/2 cup chopped onion
1 cup celery, chopped
3 cup uncooked rice
1 pkg chopped broccoli
2 cans cream of celery (or mushroom soup)
2 cans cream of chicken soup
1 large jar cheese whiz
paprika

Directions:
Saute onions and celery. Cook rice and broccoli separately. Mix the vegetables, add soup and cheese. Place rice in casserole dish (13X9). Pour vegetable mix over it and sprinkle with paprika. Bake at 375 for 20 min.