Send a Meal Blog

ingredients

• 4  slices  bacon
• 3  medium  fennel bulbs* (8 oz. each)
• 2  cloves  garlic, minced
• 1  8-ounce jar  mayonnaise
• 1  8-ounce carton  dairy sour cream
• 1  4-ounce package  crumbled blue cheese
• 20    dried whole black or pink peppercorns, crushed
•     finely shredded Parmesan cheese (about 2 tablespoons)
•     fine dry bread crumbs (about 2 tablespoons)
•     Radishes and/or Belgian endive leaves

directions

1. Preheat oven to 400 degree F. In a skillet cook bacon over medium heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.

2. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.

3. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes until fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel; mix well. Divide mixture between two 16-ounce oven-proof crocks, souffle dishes, or other oven-proof dishes. In a small bowl combine Parmesan cheese and bread crumbs; top mixture in each crock with Parmesan mixture.

4. Bake, uncovered, 15 minutes, or until just heated through and tops are light brown. Do not overbake. Serve with radishes and/or Belgian endive leaves. Makes 6 to 8 servings.

* Test Kitchen Tip: You may substitute 4-1/2 cups shredded cabbage or 3-1/2 cups chopped cauliflower for the fennel. Cook as directed.

ingredients

• 2  stalks  celery, chopped (1 cup)
• 1  large  onion, chopped (1 cup)
• 1  medium  green sweet pepper, chopped (3/4 cup)
• 2  cloves  garlic, minced
• 2  tablespoons  olive oil
• 6  ounces  cooked ham, diced (1-1/4 cups)
• 1  teaspoon  paprika
• 1/2  teaspoon  each sugar; dry mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and dried thyme, crushed
• 1/4  teaspoon  ground cloves
• 1/4  teaspoon  ground black pepper
• 1/8  teaspoon  cayenne pepper
• 1  15-1/2-ounce can  black-eyed peas, rinsed and drained
• 1  14-1/2-ounce can  golden hominy, rinsed and drained
• 1  14-1/2-ounce can  diced tomatoes
• 1  14-ounce can  chicken broth
• 1  tablespoon  snipped fresh parsley
• 1  tablespoons  molasses

directions

1. In a 4-quart Dutch oven cook celery, onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes. Stir in ham, paprika, sugar; dry mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and dried thyme, crushed. Cook and stir 5 minutes more.

2. Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley, and molasses. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 4 servings.

1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.* In a medium bowl, combine steak strips, lime peel, garlic, and cumin. Cover and marinate in the refrigerator for 30 minutes to 4 hours.

2. Preheat oven to 300°F. Lightly coat one side of each tortilla with nonstick cooking spray. Place tortillas, coated sides down, on a tray or clean work surface. Set aside. Coat an unheated extra-large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add steak strips, sweet pepper, and green onions to hot skillet. Cook for 3 to 5 minutes or until steak is browned and pepper is crisp-tender, stirring occasionally. Remove from heat. Stir in jicama.

3. Divide steak and pepper mixture among tortillas, placing the mixture on one half of each tortilla. Sprinkle beef mixture with cheese. Fold tortillas over filling; press down lightly.

4. Coat a clean, unheated extra-large nonstick skillet or griddle with nonstick cooking spray. Preheat skillet or griddle over medium-high heat; reduce heat to medium. Cook quesadillas, half at a time, in hot skillet or griddle about 3 minutes or until tortillas are browned, turning once halfway through cooking. Place quesadillas on a baking sheet; keep warm in the oven while cooking the remaining quesadillas.

5. Cut each quesadilla into three wedges. If desired, serve with salsa and/or lime wedges.

*Test Kitchen Tip: For easier slicing, wrap and freeze steak for 30 to 45 minutes before cutting it.

1. Split turkey breast tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.

2. In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.

3. In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices. Serve with some of the cooking liquid. Makes 4 servings.

ingredients

• 6    chicken breast halves (about 3 1/2 pounds total)
• 2  teaspoons  olive oil or cooking oil
• 1  teaspoon  coarsely ground black pepper
• 1/4  teaspoon  salt
• 2  cups  sliced fresh mushrooms
• 2  tablespoons  butter
• 3  tablespoons  all-purpose flour
• 1/4  teaspoon  salt
• 1 1/4  cups  reduced-sodium chicken broth
• 1/4  cup  dry Marsala
•     Coarsely ground black pepper (optional)

directions

Preheat oven to 425°F. Skin chicken. Brush chicken with oil; sprinkle the 1 teaspoon pepper and 1/4 teaspoon salt over chicken. Arrange chicken in a 15101-inch baking pan. Bake, uncovered, for 35 to 40 minutes or until chicken is tender and no longer pink (170°F).

ingredients

• 8  slices  thick-sliced bacon
• 3  medium  sweet potatoes, cut in 1/2-inch pieces
• 1  medium  onion, chopped
•     Salt and ground black pepper
• 2  to 4 Tbsp.  pure maple syrup
• 2  Tbsp.  cider vinegar
• 8    eggs
• 1  cup  milk
• 1/4  cup  butter
• 1  .9-oz. envelope  hollandaise sauce mix
• 1  Tbsp.  chopped canned chipotle peppers in adobo sauce
•     Fresh chives

directions

1. In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.

2. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.

3. Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.

4. In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.

5. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives. Makes 4 servings.

1. Prepare Polenta.

2. In a medium bowl stir together flour, thyme, basil, salt, and pepper. Coat meat with flour mixture. Place meat in a 3-1/2- to 4-quart slow cooker. Add boiling onions, carrots, garlic, and dried rosemary (if using) to cooker. Add broth, 1 cup water and wine to cooker; stir to combine.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Just before serving, stir parsley, fresh rosemary (if using), and tomato paste into beef mixture in cooker. Serve in bowls with reheated Polenta. Garnish with flat-leaf parsley, if desired.

Polenta: In a large saucepan bring 3 1/2 cups milk just to a simmer. Meanwhile, in a small mixing bowl combine 1 cup cornmeal, 1 cup cold water, and 1/2 teaspoon salt. Slowly add cornmeal mixture to hot milk, stirring constantly. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is thick, stirring occasionally. Pour into a greased 2-quart square baking dish. Cover with foil and chill up to 24 hours. To reheat, bake, covered, in a 350 degree F oven for 30 minutes or until heated through. Makes 3 1/2 cups.

1. Preheat oven to 350 degrees F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder, and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.

2. In another small bowl, combine tomato sauce, chile peppers, and snipped cilantro. Set aside.

3. Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.

4. Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving. Makes 6 (1-cup) servings.

*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

ingredients

• 1/3  cup  bottled mango chutney, snipped
• 2  teaspoons  Asian chili garlic sauce
• 1  teaspoon  minced fresh ginger
• 2  cloves  garlic, minced
• 2  teaspoons  cooking oil
• 1  to 3  small dried hot chile peppers
• 1  pound  skinless, boneless chicken breast halves, cut into 3/4- to 1-inch pieces
• 1    red sweet pepper, cut into 1- to 2-inch strips
• 2  cups  hot cooked rice
• 1    mango, seeded, peeled, and cut into thin strips

directions

1. For sauce, in a small bowl, combine chutney, chili garlic sauce, ginger, and garlic; set aside. In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add chile peppers; cook and stir for 10 seconds.* Add chicken; cook and stir for 3 to 4 minutes or until no longer pink. Push chicken to edges of pan. Add sweet pepper strips. Cook and stir for 1 minute. Add sauce, stirring to coat all, and heat through. Serve over rice and top with mango strips. Makes 4 servings.

*Note: Be sure area is well ventilated when cooking the hot peppers.

ingredients

• 4    boneless, skinless chicken breasts
• 1  Tbsp.  olive oil
• 1  clove  garlic, sliced
• 1  28-oz. can  undrained diced tomatoes
• 1/2  cup  snipped dried apricots
• 1/3  cup  golden raisins

directions

1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned. Add garlic; cook and stir 1 minute more.

2. Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3 to 5 minutes or until chicken is cooked through (no pink remains). Uncover and cook to desired consistency. Season to taste with salt and pepper. Makes 4 servings.

ingredients

• 2  tablespoons  olive oil
• 1  tablespoon  butter
• 1/2  pound  mushrooms, cleaned and sliced
• 1/4  teaspoon  kosher or coarse salt
• 1/4  teaspoon  coarsely ground black pepper
• 1  tablespoon  sherry wine vinegar or red wine vinegar
• 2  pounds  extra-lean ground beef
•     Latino Barbecue Catsup (see recipe below)
• 4  large  buns, split

directions

1. Heat oil and butter in a large skillet over medium-high heat. Add mushrooms, kosher salt, and pepper. Cook for 3 minutes or until mushrooms are just tender. Add vinegar. Cook and stir for 2 minutes or until most of liquid has evaporated. Set aside.

2. Shape beef into 8 thin patties 3-1/2 to 4 inches in diameter. Place 1/4 of the mushroom mixture in center of 4 of the patties. Top with remaining patties. Pinch together edges of each double patty, making sure all edges are well-sealed.

3. Place burgers on the lightly oiled rack of the grill directly over medium heat. Grill for 12 minutes; turn. Brush burgers with 1/4 cup of the Latino Barbecue Catsup. Grill 12 to 14 minutes more or until an instant-read thermometer inserted into the center registers 160 degree F. Toast buns on grill, if desired. To serve, place the burgers on the buns. Pass remaining Latino Barbecue Catsup. Makes 4 burgers.

Latino Barbecue Catsup: Combine 1 cup chopped green onions, 1/4 to 1/2 cup chipotle peppers in adobo sauce, 1 jalapeno pepper, chopped; 2 cloves garlic, minced; 1 tablespoon snipped fresh oregano, and 1/2 teaspoon salt in a food processor bowl. Cover; process until combined. Add 1 cup catsup, 1/4 cup red wine vinegar, and 2 tablespoons olive oil; process until smooth. Makes 1-2/3 cups.

Test Kitchen Tip: You can prepare the Latino Barbecue Catsup up to 3 days in advance, then cover and chill it until using.

ingredients

• 4    beef tenderloin steaks, cut 3/4 inch thick (about 1 pound total)
•     Salt and black pepper
• 1  tablespoon  olive oil
• 3  cups  sliced fresh mushrooms (about 8 ounces)
• 1/4  cup  seasoned beef broth
• 1/4  cup  whipping cream

directions

1. Sprinkle steaks lightly with salt and pepper. In a large skillet cook steaks in hot oil over medium-high heat for 7 to 9 minutes or to desired doneness (145 degrees F for medium-rare or 160 degrees F for medium), turning once halfway through cooking. Transfer steaks to a serving platter; keep warm.

2. In the same skillet cook and stir mushrooms over medium-high heat for 4 to 5 minutes or until tender. Stir in broth and cream. Cook and stir over medium-high heat for 2 minutes. Season sauce to taste with additional salt and pepper. Spoon mushroom mixture over steaks to serve.

3. Makes 4 servings

ingredients

• 4  8- to 10-ounce  fresh or frozen dressed trout, heads removed
• 3  tablespoons  lime juice
• 2  tablespoons  olive oil
• 2  tablespoons  snipped fresh cilantro or parsley
• 1/2  teaspoon  salt
• 1/4  teaspoon  cracked black pepper
•     Lime wedges

directions

1. Thaw trout, if frozen. Rinse trout; pat dry with paper towels. In a small bowl combine lime juice and oil. Brush the inside and outside of each trout with juice mixture. Sprinkle cilantro, salt, and pepper evenly inside the cavity of each fish.

2. For a charcoal grill, place trout in a well-greased grill basket. Place basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until trout begins to flake when tested with a fork, turning basket once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in well-greased grill basket. Place grill basket on grill rack over heat. Cover; grill as above.) Serve trout with lime wedges. Makes 4 servings.

ingredients

• 2  pounds  boneless beef chuck pot roast
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground black pepper
• 2  tablespoons  cooking oil (optional)
• 2  tablespoons  quick-cooking tapioca
• 6  medium  carrots, cut into 1-1/2-inch pieces
• 1  9-ounce package  frozen cut green beans
• 1/2  of a 16-ounce package  frozen small whole onions (2 cups)
• 2  cloves  garlic, minced
• 1  14-ounce can  reduced-sodium beef broth
• 1  cup  Burgundy wine
• 4  slices  bacon, crisp-cooked, drained, and crumbled

directions

1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.

2. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in cooker.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Sprinkle each serving with crumbled bacon. Makes 6 servings.

1. Cook pasta according to package directions; drain and set aside.

2. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside.

3. Coat an unheated 8-inch skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle turkey with salt. Add turkey, mushrooms, green onions, and garlic to hot skillet. Cook and stir about 3 minutes or until turkey is no longer pink.

4. Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta. If desired, garnish with sage sprigs. Makes 2 servings.

ingredients

• 2  teaspoons  whole cloves
• 1/2  of a  vanilla bean, split lengthwise
• 1  64-ounce bottle  apple-cranberry juice
• 4  medium  purple and/or green plums, pitted and sliced
• 1  750-ml bottle  Gewurztraminer, or other fruity white wine*
•     Ice cubes

directions

1. Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours.

2. Remove and discard cheesecloth bag. Stir in Gewurztraminer. Serve beverage and plum slices over ice. (Or omit the ice and heat the juice mixture and wine in a 4-quart Dutch oven until hot. Serve in heatproof mugs.) Makes 10 to 12 servings.

*Nonalcoholic Option: Substitute two 12-ounce cans chilled ginger ale for the Gewurztraminer, and serve over ice.

ingredients

• 1-1/3  cups  water
• 2/3  cup  long grain rice
• 1/4  teaspoon  salt
• 2  tablespoons  butter or margarine
• 1    medium onion, chopped (1/2 cup)
• 1/2    red sweet pepper, finely chopped
• 1  clove  garlic, minced
• 2  cups  milk, half-and-half, or light cream
• 1/8 to 1/4  teaspoon  ground red pepper or several dashes bottled hot pepper sauce
• 2    egg yolks
• 1/4  cup  finely chopped prosciutto or ham (about 2 ounces)
• 2  cups  cooked black-eyed peas or frozen black-eyed peas, thawed, or one 14-ounce can black-eyed peas, drained
• 2    egg whites
• 1/3  cup  snipped fresh parsley
• 2  tablespoons  all-purpose flour

directions

1. Bring water to boiling in a medium saucepan. Add rice and salt. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Set aside.

2. For sauce, melt butter or margarine in another medium saucepan over medium-high heat. Add onion, sweet pepper, and garlic; cook and stir for 3 minutes or until onion is tender. Add flour; cook and stir 1 minute more. Add milk, half-and-half, or light cream; cook and stir for 3 to 5 minutes or until sauce has thickened slightly. Remove from heat. Add salt, ground black pepper, and ground red pepper to taste.

3. Place 1/4 cup of the sauce into a small bowl; stir in egg yolks. Stir egg yolk mixture into sauce in saucepan. Add rice, prosciutto or ham, and black-eyed peas.

4. Beat egg whites with an electric mixer on high speed until stiff peaks form (peaks stand straight). Gently fold egg whites into black-eyed pea mixture in saucepan. Spoon mixture into a lightly greased 2-quart square baking dish.

5. Bake in a 400 degree F oven for 20 minutes or until puffed and golden and a knife inserted in the center comes out clean. To serve, sprinkle with parsley. Makes 10 to 12 servings.

Make-Ahead Tip: Refrigerate cooked rice and cooked or thawed black-eyed peas, covered, up to 2 days.

ingredients

• 1  lb.  pork stew meat
• 2  Tbsp.  olive oil
• 1  large  onion, chopped
• 1  medium  fresh poblano pepper, finely chopped
• 1  large  red sweet pepper, cut into 3/4-inch pieces
• 2  tsp.  unsweetened cocoa powder
• 1  tsp.  ground cumin
• 1/2  tsp.  garlic powder
• 1/8  tsp.  ground cinnamon
•   Dash  cayenne pepper
• 1  14-oz. can  chicken broth
• 1  15-oz. can  pumpkin
• 1/4  cup  whipping cream
•     Fesh cilantro (optional)

directions

1. In a Dutch oven cook and stir pork in hot oil over medium-high heat 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.

2. Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. Top with fresh cilantro. Makes 4 (1-1/4 cup) servings.

1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and black pepper. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

2. Meanwhile, prepare Cooked Spaghetti Squash. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.

1. Place chicken in a 3-1/2- to 5-quart slow cooker. Sprinkle chicken with salt and pepper. Cut pepperoni slices in half. Add pepperoni and olives to cooker. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning. Add to mixture in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

ingredients

• 4  4- to 5-oz.  beef ribeye (Demonico)
• 6  cloves  garlic, peeled and thinly sliced
• 2  Tbsp.  butter
• 1  15- to 19-oz. can  cannellini beans (white kidney beans)
• 1/4  cup  snipped fresh Italian (flat-leaf) parsley

directions

1. Drizzle steaks lightly with olive oil; sprinkle with salt and black pepper.

2. Heat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees F for medium-rare). Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir 1 minute or until softened; remove from pan.

3. Add butter and beans to skillet; heat through. Add parsley and cook 1 minute more. Top steaks with garlic and serve with beans. Makes 4 servings.

ingredients

• 12  oz.  beef sirloin steak
• 2/3  cup  bottled ginger vinaigrette salad dressing
• 3  cups  broccoli florets
• 8  cups  mixed spring or baby salad greens
• 1  medium  red sweet pepper

directions

1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.

2. In a wok or large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to wok or skillet. Cook and stir 2 to 3 minutes or until beef is slightly pink in center. Remove beef and broccoli from wok or skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.

3. In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat. Makes 4 servings.

ingredients

• 1-1/2  lb.  boneless pork loin
• 3  Tbsp.  Pickapeppa or Worcestershire sauce
• 1  Tbsp.  olive oil
• 3  to 4 small  parsnips, peeled and sliced
• 2    pears, cored, sliced and/or chopped
• 1/2  cup  pear nectar or apple juice
•     Fresh Italian (flat-leaf) parsley (optional)

directions

1. Slice pork 1/2-inch thick; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa sauce.

2. In a 12-inch skillet, heat oil over medium heat; add pork and brown on each side. Remove to a plate; cover and keep warm. In same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining pickapeppa sauce and pear nectar into the skillet. Return pork to skillet. Cook 5 minutes more or until just a trace of pink remains in pork. Remove pork and vegetables to a serving platter. Continue to boil sauce, uncovered, until slightly thickened.

3. Pour sauce over pork and pear mixture to serve. Sprinkle with parsley. Makes 4 servings.

ingredients

• 2  lb.  red potatoes
• 3  or 4 cloves  garlic, minced
• 1-1/2  tsp.  snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1/4  cup  butter
• 1  cup  buttermilk
• 4  oz.  fontina cheese, shredded (1 cup)
• 4  oz.  Parmesan cheese, finely shredded (1 cup)
• 1/3  cup  crumbled blue cheese
• 1/2  cup  panko (Japanese-style bread crumbs)
• 1/4  tsp.  dried Italian seasoning, crushed
• 1  Tbsp.  olive oil
•     Snipped fresh parsley (optional)

directions

1. Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.

2. In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.

3. In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.

ingredients

• 1-1/2  pounds  fresh or frozen crab legs, split*
• 3  tablespoons  unsalted butter, melted
• 1  tablespoon  snipped fresh basil or 1 teaspoon dried basil, crushed
• 1/2  teaspoon  finely shredded lemon peel
• 1  tablespoon  lemon juice

directions

1. Thaw crab legs, if frozen. Rinse and pat dry with paper towels. Place crab legs, cut side up, on the greased unheated rack of a broiler pan. Stir together butter, basil, lemon peel, and lemon juice. Brush crab legs with butter mixture. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until heated through.

2. Makes 4 (4-ounce) servings

3. Note: If split crab legs are unavailable from your grocer, purchase whole legs. Using kitchen shears, cut through the lighter colored underside of each leg. Lay partially split legs on a cutting board. Cut through each hard shell with a sharp knife, completely splitting the legs.

ingredients

• 2  pounds  skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
• 2  teaspoons  ground cumin
• 1/4  teaspoon  salt
• 1  tablespoon  olive oil or cooking oil
• 1  16-ounce jar  green salsa
• 1  16-ounce package  frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
• 1  15-ounce can  cannellini beans (white kidney beans), rinsed and drained
• 1  14.5-ounce can  diced tomatoes with onion and garlic
•     Dairy sour cream (optional)
•     Shredded cheese (optional)

directions

1. In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

3. Reserve 3 cups of the chili; store as directed below. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.

To store reserves: Place chili in an airtight container. Seal and chill for up to 3 days.

ingredients

• 7  oz.  dried multigrain or whole grain rotini pasta (about 1-1/2 cups)
•     Nonstick cooking spray
• 1-1/2  cups  broccoli florets, finely chopped carrots, or green beans, cut in 1/2-inch pieces
• 1/4  cup  finely chopped onion
• 4  tsp.  olive oil
• 1  6.5-oz. pkg.  light semisoft cheese with garlic and herb
• 1-2/3  cups  fat-free milk
• 1  Tbsp.  all-purpose flour
• 1/2  cup  reduced-fat shredded cheddar cheese (2 oz.)
• 2  oz.  Asiago, Gruyére, or Manchego cheese, shredded (1/2 cup)
• 1/2  cup  crumbled whole wheat baguette or panko (Japanese-style bread crumbs)
•     Flat-leaf parsley or oregano

directions

1. Heat oven to 425 degrees F. In a medium saucepan cook the pasta according to package directions. Add broccoli, carrots, or beans during last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm.

2. Meanwhile, in large saucepan cook onion in 2 tsp. of the oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semisoft cheese; stir until cheese is melted and combined.

3. In a medium bowl whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and Asiago cheeses until cheeses are melted. Add cooked pasta mixture; stir to coat.

4. Transfer pasta mixture to 2-quart casserole. In small bowl combine baguette crumbles and remaining 2 tsp. oil; sprinkle on pasta mixture. Bake, uncovered, 10 to 15 minutes or until top is browned. Sprinkle with parsley. Makes 6 servings.

ingredients

• 1  cup  chopped onion (1 large)
• 3  cloves  garlic, minced
• 2  Tbsp.  olive oil
• 2  tsp.  chili powder
• 1/2  tsp.  ground cumin
• 1/4  tsp.  ground cinnamon
• 1/4  tsp.  dried oregano, crushed
• 2  tsp.  all-purpose flour
• 1/3  cup  chicken broth
• 2  Tbsp.  semisweet chocolate pieces
• 2  cups  Pulled Pork Master Recipe (see recipe below)
• 6  8-inch  flour tortillas
•     Nonstick cooking spray
• 1  cup  shredded Monterey Jack cheese (4 ounces)
• 2/3  cup  pimiento-stuffed green olives, sliced
• 1/2  cup  thinly sliced red onion (1 medium)

directions

1. In a large skillet, cook chopped onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in chili powder, cumin, cinnamon, and oregano; cook and stir for 1 minute more. Stir in flour. Stir in chicken broth all at once. Cook until thickened and bubbly, stirring constantly. Stir in chocolate until melted. Stir in shredded pork and heat through.

2. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup cheese over half of each tortilla. Top evenly with pork, green olives, and red onion slices. Fold tortillas in half, pressing gently.

3. Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Makes 6 servings.

Pulled Pork Master RecipeTrim fat from a 3 to 3-1/2 pound boneless pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, 1 cup chopped sweet onion, and 6 cloves garlic, minced in slow cooker. In a medium bowl, combine 1, 12-ounce bottle chili sauce, 2 tablespoons packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Pour over pork in cooker.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

ingredients

• 1/2  of a medium  head cabbage, cut into wedges (about 12 ounces)
• 1  medium  onion, sliced and separated into rings
• 1  4 1/2-ounce jar (drained weight)  sliced mushrooms, drained
• 2  tablespoons  quick-cooking tapioca
• 2  to 2 1/2 pounds  meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 2  cups  purchased meatless spaghetti sauce
•     Grated Parmesan cheese
•     Hot cooked pasta (optional)

directions

1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings.

ingredients

• 1  lb.  ground beef
• 1  medium  onion, chopped
• 1  stalk  celery, chopped
• 2  cloves  garlic, minced
• 2  Tbsp.  all-purpose flour
• 2  14-oz. cans  lower-sodium beef broth
• 2  medium  potatoes, scrubbed and coarsely chopped
• 1  14 1/2-oz. can  diced tomatoes, drained
• 1  8-oz. pkg.  shredded cheddar and American cheese blend (2 cups)
• 1  6-oz. can  tomato paste
• 1/4  cup  ketchup
• 2  Tbsp.  Dijon-style mustard
• 1  cup  whole milk
•     Toasted buns or rolls
•     Cheeseburger toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)

directions

1. In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain off fat. Sprinkle flour on beef mixture; cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, 10 minutes or until potatoes are tender.

2. Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until cheese is melted and smooth and soup just comes to gentle boiling. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings. Makes 6 main-dish servings.

ingredients

•     Nonstick spray coating
• 6  6-inch  corn tortillas, each cut into 6 wedges
• 2  cups  cubed cooked chicken
• 1  cup  loose-pack frozen whole kernel corn
• 1  16-ounce jar  salsa verde
• 3  tablespoons  light dairy sour cream
• 3  tablespoons  snipped fresh cilantro
• 1  tablespoon  all-purpose flour
• 1  cup  crumbled Mexican chihuahua or farmer cheese (4 ounces)
•     Light dairy sour cream (optional)
•     Snipped fresh cilantro (optional)
•     Chopped tomato (optional)
•     Jalapeno pepper, thinly sliced (optional)

directions

1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeño slices, cilantro, and tomato. Makes 4 servings.

3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100 percent power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above. Makes 4 servings.

pMake-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

ingredients

• 4    bone-in chicken breast halves, with skin (about 2 pounds)
• 1-1/2  cups  packaged peeled baby carrots, halved, if large
• 1  cup  cubed peeled sweet potato (1 medium)
• 1    onion, cut into 1/4-inch-thick wedges
• 1/2  cup  sliced celery (1 stalk)
• 1/2  cup  chicken broth
• 2  tablespoons  snipped fresh sage
• 3  tablespoons  olive oil
• 1  teaspoon  salt
• 1/2  teaspoon  ground black pepper
• 2  8.8-ounce pouches  cooked long grain and wild rice
• 3  tablespoons  snipped fresh Italian (flat-leaf) parsley

directions

1. Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.

ingredients

• 8  slices  thick-sliced bacon
• 3  medium  sweet potatoes, cut in 1/2-inch pieces
• 1  medium  onion, chopped
•     Salt and ground black pepper
• 2  to 4 Tbsp.  pure maple syrup
• 2  Tbsp.  cider vinegar
• 8    eggs
• 1  cup  milk
• 1/4  cup  butter
• 1  .9-oz. envelope  hollandaise sauce mix
• 1  Tbsp.  chopped canned chipotle peppers in adobo sauce
•     Fresh chives

directions

1. In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.

2. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.

3. Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.

4. In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.

5. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives. Makes 4 servings.

ingredients

• 1  medium  onion, chopped (1/2 cup)
• 1  medium  green sweet pepper, chopped
• 3  cloves  garlic, minced
• 2  tablespoons  olive oil
• 1  pound  uncooked ground turkey
• 3  tablespoons  chili powder
• 1  tablespoon  ground cumin
• 1/4  teaspoon  cayenne pepper
• 1  15-ounce can  black beans, rinsed and drained
• 1  14-1/2-ounce can  diced tomatoes, undrained
• 1  cup  bottled salsa
• 2  16-ounce tubes  refrigerated cooked polenta
• 2  cups  shredded Monterey Jack cheese
• 2/3  cup  chopped fresh tomato
• 1/4  cup  snipped fresh cilantro

directions

1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink, stirring to break up the meat. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with meat mixture. Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.

ingredients

• 3  cups  cauliflower florets
• 1  15-ounce can  garbanzo beans (chickpeas), rinsed and drained
• 1  cup  loose-pack frozen cut green beans
• 1  cup  sliced carrot
• 1/2  cup  chopped onion
• 1  14-ounce can  vegetable broth
• 2  to 3 teaspoons  curry powder
• 1  14-ounce can  light coconut milk
• 1/4  cup  shredded fresh basil leaves

directions

1. In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and basil. Makes 4 to 6 servings.

ingredients

• 1  package 2-layer-size  white cake mix
• 1  4-serving-size package  instant butterscotch pudding mix
• 1  cup  water
• 1/4  cup  cooking oil
• 4    eggs
• 1/2  cup  chocolate-flavored syrup
• 2  ounces  sweet baking chocolate, cut up
• 2  tablespoons  butter or margarine
• 3/4  cup  sifted powdered sugar
• 1  tablespoon  hot water
•     Hot water (optional)

directions

1. Grease and flour a 10-inch fluted tube pan; set aside.

2. In a large mixing bowl combine cake mix, pudding mix, water, oil, and eggs. Beat with an electric mixer on low speed until combined. Beat at medium speed for 2 minutes, scraping side of bowl often.

3. Transfer 1-1/2 cups of batter to another bowl; stir in the chocolate-flavored syrup. Pour light batter into the prepared pan. Spoon chocolate batter over top. Using a knife, gently cut through batters to marble.

4. Bake in a 350 degree F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack.

5. Meanwhile, for the icing, melt sweet baking chocolate and butter or margarine over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and 1 tablespoon hot water. Stir in additional hot water, if needed, to reach drizzling consistency.

6. Drizzle cake with icing. Makes 12 servings.

ingredients

• 1-1/2  pounds  boneless pork country-style ribs
• 1  cup  chopped onion (1 large)
• 1  cup  coarsely chopped green, yellow, and/or red sweet pepper (1 large)
• 1  14.5-ounce can  diced tomatoes with basil and oregano, undrained
• 1  14-ounce can  beef broth
• 1/4  cup  dry red wine
• 3  tablespoons  quick-cooking tapioca, crushed
• 1  teaspoon  dried Italian seasoning, crushed
• 1/4  teaspoon  salt
• 2  cloves  garlic, minced
• 1  16-ounce tube  refrigerated cooked polenta
• 2  cups  torn fresh baby spinach (optional)
•     Shredded Parmesan cheese (optional)

directions

1. Trim fat from meat. Cut meat into 1-1/2- to 2-inch pieces. In a 3- 1/2- or 4-quart slow cooker, combine meat, onion, and sweet pepper. Stir in undrained tomatoes, broth, red wine, tapioca, Italian seasoning, salt, and garlic.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Meanwhile, prepare polenta according to package directions.

4. Just before serving, if desired, stir spinach into stew. Serve stew with polenta. If desired, sprinkle each serving with Parmesan cheese. Makes 4 servings.

ingredients

• 1  1-lb. 8-oz. pkg.  refrigerated mashed sweet potatoes
• 1  lb.  chicken breast tenderloins
• 2  tsp.  steak grilling seasoning blend, such as Montreal
• 2  Tbsp.  butter
• 1/4  cup  maple syrup
• 1/2  cup  sliced green onion (about 4)

directions

1. Prepare sweet potatoes in microwave oven according to package directions.

2. Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.

3. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

ingredients

• 2    turkey breast tenderloins (1 to 1-1/4 lb.)
• 1  tsp.  dried sage, crushed
•     Salt and freshly ground black pepper
• 2  Tbsp.  butter
• 1  6-oz. pkg.  fresh baby spinach
• 1  large  pear, cored and thinly sliced
• 1/4  cup  crumbled blue cheese

directions

1. Horizontally split tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.

2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.

3. Serve steaks with spinach and pears. Top with blue cheese. Serves 4.

ingredients

• 1  7.25-ounce package  macaroni and cheese dinner mix
• 1-1/2  cups  cubed cooked ham or chopped cooked chicken
• 1-1/2  cups  shredded cheddar cheese (6 ounces)
• 1  cup  cream-style cottage cheese
• 1/2  cup  sour cream
• 1/2  cup  chopped onion
• 1/4  teaspoon  ground black pepper
• 1/4  cup  soft bread crumbs
• 1  tablespoon  snipped fresh parsley or 1 teaspoon dried parsley flakes (optional)
• 1  tablespoon  butter, melted

directions

1. Preheat oven to 375 degrees F. Prepare macaroni and cheese mix according to package directions, except do not add salt to water. Stir in ham, 1 cup of the cheddar cheese, the cottage cheese, sour cream, onion, and pepper. Transfer mixture to an ungreased 1-1/2-quart baking dish.

2. In a small bowl, combine bread crumbs and, if desired, parsley; stir in melted butter. Sprinkle over macaroni mixture. Sprinkle with the remaining 1/2 cup cheddar cheese.

3. Bake, uncovered, about 30 minutes or until mixture is heated through and crumbs are golden. Makes 4 servings.

ingredients

• 4  1/2-inch thick  pork loin chops
• 2  Tbsp.  olive oil
• 2    oranges
• 12  oz.  young green beans, trimmed
• 1  Tbsp.  honey
• 1    red pear or apple, cored and thinly sliced
• 1/2  of a  fennel bulb, cored and thinly sliced

directions

1. Sprinkle pork chops lightly with salt and pepper. In 12-inch skillet heat 1 tablespoon of the olive oil. Add chops; cook 6 minutes. Turn chops and squeeze juice from 1/2 of one orange over chops. Cook 6 to 8 minutes more or until just pink in center.

2. Meanwhile, in another skillet place green beans with enough water to cover. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until tender. Drain.

3. For fennel salad, juice remaining 1/2 orange in bowl. Stir in honey, remaining olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Peel and slice remaining orange. Add orange, pear, and fennel to the orange juice-honey mixture.

4. Place chops on serving plates with beans; spoon any pan juices over beans. Add fennel salad and top with fennel fronds. Makes 4 servings.