Tamale Pie

Ingredients:

1 Lb. Ground Beef
1 Onion - chopped
1 Packet Taco Seasoning
1 Can Rotel
1 Can Fiesta Corn
1 Can Cream Corn
1 Can Pinto Beans
1 Small Can Chopped Green Chiles
1 Cup Cheddar Cheese
2 C. Milk
1 Egg
2 Tbs. Sugar
2 Boxes Jiffy Corn Bread
Salt & Pepper

Preheat oven to 400.

1. Brown ground beef and onions until translucent. Add taco seasoning and Rotel and simmer for 10 minutes.

2. Add beans, Fiesta corn, 1/2 can cream corn to the beef mixture. Take off heat, cover and set aside.

3. In medium size bowl, combine corn bread mix, milk, egg, green chiles, sugar and a pinch of salt. Stir until combined. If you need to add a little milk to make it easier to pour, feel free.

4. In a 9X13, spread a thin layer of corn bread mix and pop it in the oven until slightly crusty on top.

5. Pour the meat mixture over the corn bread, cover with cheese and pour the remaining corn bread mixture on top.

6. Bake for 40 minutes.

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.

Buffalo-Style Chicken Nuggets

Ingredients
1 1/2 cups Corn Chex cereal
1/2 cup Original Bisquick mix
2 teaspoons paprika
1/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon canola oil
1 teaspoon red pepper sauce or hot sauce
1 lb boneless, skinless chicken breasts, cut into 2 inch pieces
1/4 cup fat-free sour cream
1/4 cup ranch dressing

Directions
1. Heat oven to 425. Place cereal in ziploc and crush with rolling pin. Add bisquick mix, paprika, seasoned salt and red pepper to cereal. Mix well.
2. In small bowl, mix oil and red pepper sauce. Coat chicken pieces with oil mixture.
3. In bag of cereal mixture, shake about 6 chicken pieces at a time until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
4. Bake about 10 min or until chicken is no longer pink in center. Meanwhile, in small bowl, mix sour cream and dressing. Serve sauce with chicken.

Cheese-Garlic Biscuits (like Red Lobster)

Ingredients
2 Cups Original Bisquick mix
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons butter
1/2 teaspoon garlic powder

Directions
1. Heat over the 450. Stir Bisquick mix, cheese, and milk until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls.
2. Bake 8-10 min or until golden brown. In small bowl, mix butter and garlic powder. Brush over warm biscuits. Serve warm.

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.