Chicken Cordon Bleu Nuggets

From Every Day with Rachael Ray March 2009

Cooking Spray

2 large eggs

1 C breadcrumbs

1 tsp dried thyme

1/2 C flour

Salt and pepper

6 deli slices ham, cut lengthwise into 4 strips each

6 deli slices swiss cheese, cut lengthwise into 4 strips each

1 large skinless, boneless chicken breast, cut into 24 chunks

Preheat the oven to 350°. Spray 2 baking sheets with cooking spray. In a bowl, beat the eggs with a splash of water. On a plate, combine the breadcrumbs and thyme. On another plate, combine the flour with a pinch each of salt and pepper. Lay 12 ham strips on a work surface. Top each with a cheese strip. Place a chicken chunk toward the end of each strip and roll up to enclose the chicken.

Working with 1 chicken nugget at a time, lightly coat with the flour, then the egg, then the breadcrumbs. Transfer seam side down to the prepared baking sheets. Lightly spray the nuggets with cooking spray and bake until crisp, about 20 minutes.

Spaghettini Carbonara Tartlets

From Every Day with Rachael Ray March 2009

1/2 lb spaghettini

2 1/4" slices pancetta, cut into cubes

3/4 C grated parmesan cheese

Salt and pepper

3 large eggs

1/2 C heavy cream

Preheat the oven to 375°. Lightly grease 2 muffin pans. In a pot of boiling, salted water, cook the spaghettini until al dente; drain and return to the pot.
Meanwhile, in a medium skillet, cook the pancetta over medium-low heat until the fat is rendered, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour the pancetta fat into the drained spaghettini and toss together with 1/2 cup cheese and 1 teaspoon pepper. Swirl a small forkful of spaghettini into each muffin cup until about one-third full.
In a medium bowl, beat the eggs. Stir in the heavy cream and season with salt. Add about 1 tablespoon egg mixture to each muffin cup. Sprinkle the remaining 1/4 cup cheese and the pancetta on top. Bake until lightly golden around the edges, about 20 minutes.

Parmesan Icebox Crackers

From Every Day with Rachael Ray March 2009

1 C flour

3/4 tsp salt

1/2 tsp cayenne pepper

1/2 tsp ground sage

4 Tbsp butter, chilled and cut into cubes

1 C shredded parmesan

1/4 C heavy cream

1. Using a food processor, pulse the flour, salt, cayenne and sage until combined. Pulse in the butter until just incorporated. Pulse in the cheese and, with the machine running, add the cream and process until the dough forms a ball, about 10 seconds. 
2. Turn out the dough onto a 12-inch-long sheet of plastic wrap and shape into a 4-inch-long log; roll up and twist both plastic wrap ends to enclose. Refrigerate for at least 2 hours or up to 3 days.
3. Preheat the oven to 325°. Slice the cheese log into 1/4-inch-thick slices and place 2 inches apart on a parchment-paper-lined baking sheet. Bake until golden-brown, 20 to 25 minutes. Transfer to a rack to cool.

Fajita Nachos

From Every Day with Rachael Ray March 2009

2 Tbsp EVOO

1 lb ground sirloin or chicken

1 red bell pepper, seeded and chopped

1 red onion, chopped

3-4 cloves garlic, chopped

2 Tbsp chopped fresh thyme

1 Tbsp ground cumin

1 Tbsp ground coriander

Salt and pepper

3/4 C beer

One 9oz bag flax seed tortilla chips or whole grain tortilla chips

2 C shredded monterey jack cheese

2 jalapenos, thinly sliced

2 ripe plum tomatoes, cut into small cubes

1/3 C cilantro or flat-leaf parsley leaves (a generous handful)

2 lime wedges

1. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.
2. Preheat the broiler. Arrange the chips on an ovenproof platter. Cover the chips with the meat, cheese and jalapeños and broil until the cheese is melted. Top the nachos with the tomatoes and cilantro; squeeze the lime wedges over the nachos.

Roasted Garlic and Spinach White Pizza

From Every Day with Rachael Ray March 2009

12 cloves garlic, unpeeled

4 tsp EVOO

1 Tbsp cornmeal

12oz refrigerated pizza dough

2 slices bacon, cut into 1" pieces

One 10oz pkg frozen spinach, thawed and squeezed dry

Salt and pepper

1 C ricotta cheese

3/4 C shredded mozzarella cheese

 

1. Preheat the oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste. 
2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
3. Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella. Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Cheese-Stuffed Hot Dogs

From Every Day with Rachael Ray March 2009

4 franks

2 Tbsp grill seasoning

2 deli slices sharp cheddar cheese, cut into 1/2" strips

2 Tbsp EVOO

2 small onions, sliced 1/4" thick

2 Tbsp brown sugar

1 tsp finely chopped chipotle in adobo sauce, plus 1 tsp adobo sauce

Salt

2 Tbsp butter, melted

4 hot dog buns

 

1. Preheat the broiler. Make a slit lengthwise down each frank, being careful not to cut all the way through. Place the grill seasoning and franks in a plastic bag; shake to coat. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese. 
2. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes. 
3. Butter the insides of the buns and place face up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes. Assemble the hot dogs and top with the caramelized onions.

Mac N Goat Cheese

From Every Day with Rachael Ray April 2009

3/4 pound macaroni pasta

1/4 C EVOO

2 cloves garlic, chopped

1 pint cherry tomatoes, halved

One 9oz bag spinach

Salt and pepper

6oz goat cheese, broken into chunks

3/4 C chopped walnuts, toasted

 

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return to the pot.
2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.

Marsala Chicken and Mushroom Casserole

From Every Day with Rachael Ray April 2009

2 Tbsp butter

10oz sliced mushrooms

1 1/2 Tbsp flour

1/2 C marsala wine or white wine

1/2 C heavy cream

2 Tbsp chopped flat-leaf parsley

Salt and pepper

1 C long-grain rice

2 packed cups coarsely chopped rotisserie chicken

2 Tbsp grated parmesan cheese

 

1. Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper. 
2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more. 

Apple Danish Pies

From Taste of Home Cooking for 2 Winter 2008

1/3 C sugar

1 Tbsp plus 1 tsp cornstarch

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

2 C chopped peeled tart apples

1/4 C unsweetened apple juice

1 tube (4oz) refrigerated crescent rolls

1 pkg (3oz) cream cheese, softened

2 Tbsp confectioners' sugar

1/2 tsp vanilla extract

Glaze:

1/4 C confectioners' sugar

2 tsp 2% milk

In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.  Add apples and juice; toss to coat.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.

Separate crescent dough into four triangles.  On a lightly floured surface, roll two triangles into 5" circles.  Place each into an 8oz ramekin, pressing dough onto the bottom and 1/2 inch up the sides.

In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla.  Spread over dough in ramekins.  Top with apple mixture.  Roll out remaining crescent dough into 4" circles; place over filling.  Cut slits in top.

Bake at 375 for 20-25 minutes or until filling is bubbly and topping is golden brown.  Combine glaze ingredients; drizzle over pies. Serve warm.

Gorgonzola Pasta with Walnuts - meals for 2

From Taste of Home Cooking for 2 Spring 2009

4oz uncooked spaghetti

1 large sweet onion, thinly sliced

2 Tbsp olive oil

1 garlic clove,minced

1 C (4oz) crumbled Gorgonzola cheese

2Tbsp balsamic vinegar

1/4 tsp salt

1 Tbsp chopped walnuts, toasted

Cook spaghetti  according to package directions.  Meanwhile, in a large skillet, cook onions in oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.  Add garlic; cook 2 minutes longer.  Remove from the heat.

Drain spaghetti; add to the skillet.  Stir in the cheese, vinegar and salt.  Sprinkle with walnuts.

Baked Orange Chicken - meals for 2

From Taste of Home Cooking for 2 Spring 2009

1/2 C orange juice

1 Tbsp reduced-sodium soy sauce

2 boneless skinless chicken breast halves

2 Tbsp orange marmalade

In a small bowl, combine orange juice and soy sauce.  Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken.  Seal bag and turn to coat; refrigerate for at least 1 hour.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Place chicken and reserved marinade in an 8" square baking dish coated with cooking spray.  Spoon marmalade over chicken.  Bake, uncovered, at 350 for 25-30 minutes or until chicken juices run clear.

Pork Chop Supper - meals for 2

From Taste of Home Healthy Cooking August/September 2008

2 boneless pork loin chops (5oz each)

1 tsp canola oil

1 medium sweet potato, peeled and cut into 1/4" slices

1 small onion, sliced

1 small tart apple, peeled and sliced

1 tsp brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp pepper

1 can (8oz) sauerkraut, undrained

In a small nonstick skillet, brown chops in oil.  Meanwhile, place the sweet potato, onion and apple slices in a 1 1/2 quart slow cooker.  Combine the brown sugar, cinnamon, salt, nutmeg and pepper; sprinkle over apple.Top with pork chops and sauerkraut.  Cover and cook on low 3-3.5 hours or until meat juices run clear.

Makeover Hash Brown Soup

From Taste of Home Healthy Cooking August/September 2008

2 green onions, chopped

2 tsp canola oil

1 pkg (28oz) frozen O'brien hash brown potatoes, thawed

2 C 2% milk

1 can (10.75oz) reduced fat/reduced sodium cream of chicken soup

6 turkey bacon strips, diced and cooked

1/2 C shredded cheddar cheese

In a small skillet, saute onions in oil until tender.  In a 5qt slow cooker, combine the potatoes, milk, soup and onion mixture.  Cover and cook on low for 6-7 hours or until heated through.  Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.

Mock Apple Butter

From Taste of Home Fall 2008

2 C unsweetened applesauce

1/4 C sugar

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1/8 tsp ground ginger

1/8 tsp ground cloves

In a small saucepan, combine all ingredients. Bring to a boil.  Reduce heat; simmer, uncovered, for 30-35 minute, stirring often.  Store in an airtight container in the refrigerator.

Hearty Pizza Casserole - meals for 2

From Taste of Home Fall 2008

1 C uncooked elbow macaroni

1/2 lb lean ground beef

5 small fresh mushrooms, halved

1/3 C chopped onion

1 can (8oz) tomato sauce

1 (3.5oz) package pepperoni slices

2 Tbsp sliced ripe olives

1 tsp sugar

3/4 tsp Italian seasoning

1/4 tsp pepper

1/4 C shredded cheddar cheese

1/4 C shredded mozzarella

Cook macaroni according to package directions.  Meanwhile, in a large skillet, cook beef, mushrooms, and onion over medium heat until meat is no longer pink; drain.  Stir in the tomato sauce, pepperoni, olives, sugar, Italian seasoning and pepper.

Drain macaroni; add to meat mixture.  Transfer to a 1 1/2 quart baking dish coated with cooking spray.  Sprinkle with cheeses.  Bake uncovered at 350 for 20-25 minutes or until heated through.

Italian Pasta Sauce

From Taste of Home Fall 2008

3 hot Italian sausage links (4oz each), cut into 1/2" slices

1 lb lean ground beef

1 small onion, finely chopped

2 garlic cloves, minced

2 cans (15oz each) tomato sauce

1 can (14.5oz) stewed tomatoes

1 2/3 C crushed tomatoes in puree

1 can (6oz) tomato paste

1 1/2 tsp sugar

1/8 tsp pepper

2 Tbsp minced fresh parsley

1 1/2 tsp minced fresh oregano or 1/2 tsp dried

Hot cooked pasta

In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.

Meanwhile, in a Dutch oven over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain.  Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper.  Stir in sausage.

Bring to a boil.  Reduce heat; cover and simmer for 2 hours, stirring occasionally.  Stir in parsley and oregano.  Serve desired amount with pasta.  Cool remaining sauce; transfer to freezer container.  Freeze up to 3 months.

Barley Chili - meals for 2

From  Taste of Home Fall 2008

1/2lb lean ground beef

1 small onion, chopped 

2 Tbsp all-purpose flour

4 C water

1/3 C medium pearl barley

1/2 C tomato sauce

1 1/2 tsp beef bouillon granules 

1 tsp chili powder

3/4 tsp ground cumin

1/4 tsp salt

1/4 tsp dried oregano

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in flour.  Add the remaining ingredients; bring to a boil.  Reduce heat, simmer, uncovered, for 1 hour or until barley is tender.

Chicken with Southwestern Salsa

From Cooking Light Magazine Jan/Feb 2009

Serve with a mixed green salad.  For the dressing, combine 1/4 cup fresh lime juice, 1 tablespoon sugar, 2 tablespoons EVOO, 1/4 teaspoon salt, and 1/4 teaspoon cumin in a large bowl, stirring with a whisk.  Add 6 cupstorn romaine lettuce, 1/2 cup thinly sliced red onion, and 1/4 cup diced avocado; toss gently to combine.

1 Tbsp canola oil, divided

1 tsp ground cumin, divided

3/4 tsp ground coriander, divided

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp ground red pepper

4 skinless, boneless chicken breast halves

1/2 C chopped onion

1 tsp minced garlic

1/3 C chopped plum tomato

1/4 C chopped fresh cilantro

2 Tbsp lime juice

1 (15oz) can black beans, rinsed and drained

1 (8 3/4oz) can no-salt-added whole kernel corn, drained

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.  Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken.  Add chicken to pan; cook 7 minutes on each side or until done.

While chicken cooks, heat the remaining 1 teaspoon oil in a smallskillet over medium-high heat.  Add onion to pan; saute 1 minute.  Add garlic to pan; saute 30 seconds.  Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well.  Serve with chicken.  

Sweet Potato-Pecan Burgers with Caramelized Onions

From Cooking Light Magazine Jan/Feb 2009

Onions:

1 tsp canola oil

3 C sliced onion

2 Tbsp balsamic vinegar

1 tsp sugar

1/8 tsp salt

Burgers:

2 1/2 C cubed, peeled, sweet potato

Cooking spray

2 1/2C chopped onion

3 garlic cloves

1 C regular oats

1 1/2tsp ground cumin

3/4 tsp salt

1/4 tsp pepper

1/2 C chopped pecans, toasted

1 Tbsp canola oil, divided

6 boston lettuce leaves

6 100% whole wheat or whole-grain buns

6 Tbsp chili sauce

To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add sliced onion to pan;saute 12 minutes or until browned, stirring occasionally.  Stir in vinegar, sugar, and 1/8 tsp salt; cook 30 seconds or until vinegar is absorbed.  Remove onion mixture from pan;keep warm. Wipe pan dry with a paper towel.

To prepare burgers, place potato in a large saucepan; cover with water.  Bring to a boil.  Reduce heat,and simmer 15 minutes or until tender; drain.

Heat large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chopped onion and garlic to pan; saute 5 minutes or until tender.

Place potato, chopped onion mixture,oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth.  Place potato mixture in a large bowl; stir in nuts.  Divide potato mixture into 6 equal portions, shaping each into a 1/2" thick patty.

Wipe pan dry with a paper towel.  Heat 1 1/2 teaspoons oil in pan over medium-high heat.  Add 3 patties to pan; cook 4 minutes or until browned.  Carefully turn patties over; cook 3 minutes or until browned.  Remove from pan; keep warm.  Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties. Place lettuce leaves and patties on bottom halves of bun; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.

Italian Flag Chicken

From Rachael Ray

5 to 6 leaves basil
1/4 cup (about a handful) flat-leaf parsley leaves
2 tablespoons pine nuts, toasted
1 block soft garlic and herb cheese, such as Boursin
1/2 cup (about 2 handfuls) grated Parmigiano Reggiano cheese, divided
2 tablespoons EVOO – Extra Virgin Olive Oil, for drizzling (eyeball it)
Salt and ground black pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced


Preheat oven to 450ºF.

In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 cup Parmigiano Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve.

Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture.

Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful).
Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes. Serve with Garlic and Cheese Orzo alongside.

Garlic & Cheese Orzo

From Rachael Ray

Salt
1/2 pound orzo
4 tablespoons butter
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
Ground black pepper

Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine. Serve warm alongside Pesto-Presto Italian Flag Chicken.

7 Layer Casserole

From Rachael Ray


1 package corn tortillas or any color corn chips
2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
Salt
2 limes, zest of 1 and juice of 2
2 avocados
1 cup sour cream
Juice of 1 lemon
Hot sauce to taste
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped

Preheat oven to 400˚F.
If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.
Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.
Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.

Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.
Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.
In another saucepot, heat up the can of refried beans with a little bit of water.

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.
For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.

Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.

Ricotta Pie Calzone

From Rachael Ray


1 cup ricotta cheese
2 eggs, divided
1 clove garlic, grated or finely chopped
1/4 cup grated Parmigiano Reggiano
1/4 cup mozzarella, cut into small dice
2 tablespoons parsley, chopped
1/4 cup prosciutto, finely diced
1/4 cup salami, finely chopped
Salt and ground black pepper
1 cup all-purpose flour, for dusting
1 ball pizza dough, at room temperature
1 tablespoon confectioner’s sugar

Preheat oven to 400˚F.

In a large bowl, mix the ricotta with 1 egg yolk, garlic, Parmigiano, mozzarella, parsley, prosciutto, salami, salt and ground black pepper.
Dust a clean work surface with some flour. Divide the pizza dough into 6 balls. Roll out each dough ball to about 6 inches in diameter. Divide the filling among each, leaving a 1/2-inch rim around the edge.

In a small bowl, whisk up the remaining egg with a little bit of water. Using a pastry brush, brush the rim of each filled dough circle then fold in half to form a half moon shape. Pinch the sides gently to secure the filling inside the calzone.

Place the calzones onto a baking sheet. Add the confectioner’s sugar to the remaining egg wash and brush the top of each. Cut three slits into the top of each. Bake for 20 minutes, until golden brown. Serve with a green salad alongside.

Italian-Style Chicken and Rice

From Rachael Ray


8 bone-in, skin-on chicken thighs
1/4 cup EVOO - Extra Virgin Olive Oil
1/4 pound pancetta, finely diced
1/2 cup orzo
1/4 pound cremini mushrooms, diced
1 medium carrot, finely diced
1 small onion, finely diced (about 1/3 to 1/2 cup)
2 cloves garlic, finely chopped or grated
2 tablespoons rosemary, finely chopped
2 tablespoons tomato paste
1 cup white wine
2 1/2 cups chicken stock
1 cup long grain white rice
1/4 cup parsley, chopped for garnish
1 block Parmigiano Reggiano, for shaving
1 medium carrot, finely diced

In a large skillet with a lid or Dutch oven, heat 1/4 cup EVOO. Add the chicken thighs to the hot pan and brown on both sides, about 2 minutes per side. Remove them to a plate and reserve.

Add the pancetta and cook until crispy, about 2 minutes, then add the orzo and cook until brown and toasted. Add the mushrooms, carrot, onion and garlic, and cook about 5 minutes to soften. Add the rosemary and tomato paste, cook 1 minute, then add the white wine to deglaze the pan, scraping up all the little brown bits off the bottom of the pan.

Stir in the chicken stock and rice. Add the chicken back into the pot, cover and reduce the heat to low. Simmer about 15-18 minutes, until rice is just tender. Top with parsley and shaved Parmigiano Reggiano.

Posole Mexican Lasagna

From Rachael Ray


2 tablespoons extra-virgin olive oil
2 pounds ground pork
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.
While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.
Char all of the tortillas over an open flame or in dry hot skillet.
In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table

Tofu Mushroom Scramble On Whole Wheat Tortilla

From The Best Life Diet Cookbook

Vegetable oil cooking spray
2 Tbsp minced onion
1 C sliced mushrooms
1/2 C firm tofu (with calcium sulfate)
1/8 tsp salt
Black pepper to taste
1 whole wheat tortilla

Heat a heavy-bottomed skillet over medium-high heat.
Coat the skillet with cooking spray. Add the onion and mushrooms and cook 3 minutes. Add the tofu and stir, breaking the tofu up and incorporating it with the onion and mushrooms. Cook until the tofu is slightly browned, about 5 minutes, stirring often. Add the salt and pepper.
Place the tofu mixture on the tortilla. Roll the tortilla, tucking in the ends as you roll. Serve.

Kari's Chicken Bake

I found a recipe online and altered it to what I had on hand:


1 1/2 pounds skinless, boneless chicken breasts , cut in strips
1 (10.75 ounce) can Campbell's® Condensed Cream of chicken Soup (Regular or 98% Fat Free)
1/3 cup milk
1 tsp Tastefully Simple Onion Onion
1 tsp Tastefully Simple Garlic Garlic
4 oz sliced mushrooms
1/4 cup grated Parmesan cheese
1/4 cup Cheez-It crumbs
2 tablespoons butter

Mix the soup, milk, Garlic Garlic, Onion Onion and mushrooms in a medium bowl
Mix the cheese and bread crumbs with the butter in a food processor.
Place the bread crumb mixture in a 9x13 pan, add the chicken and mix well to coat the chicken. Top with the soup mixture and bake at 400 degrees for 30 minutes or until chicken is cooked through. Top with 1/4 cup shredded cheddar cheese and bake an additional 5 minutes, if desired.

Don't have any Garlic Garlic or Onion Onion? Let me know!