This chicken casserole recipe is called the "ultimate" for some very good reasons: It's a chicken and noodle casserole that also features Alfredo sauce and veggies, plus it's topped with panko, pecans, and Parmesan cheese.

Directions

Preheat oven to 350°F. Cook pasta according to package directions; drain. Return to hot pan.

Meanwhile, in a large saucepan melt the 2 tablespoons butter over medium heat. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, roasted sweet peppers, and fines herbs. Transfer mixture to an ungreased 3-quart rectangular baking dish.

In a small bowl combine panko, nuts, Parmesan cheese, and the 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, for 30 to 35 minutes or until heated through and topping is golden brown.

*Tip:
If you don't have cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy deli-roasted chicken, each of which will yield 1 1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. In a large skillet combine 1 1/4 pounds skinless, boneless chicken breasts and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F). Drain well. Chop chicken. By starting with 1 1/4 pounds skinless, boneless chicken breasts, you will get about 3 cups cubed cooked chicken.

Nutrition Facts
Per Serving:
600 calories, 34 g fat (17 g saturated fat, 2 g polyunsaturated fat, 6 g monounsaturated fat), 141 mg cholesterol, 797 mg sodium, 36 g carbohydrates, 3 g fiber, 4 g sugar, 38 g protein.

Pressed for time on a busy weeknight? No problem! Our easy meals provide a hearty meal with almost no prep time. Just combine your ingredients, dump them into a casserole dish, and let your oven do the rest.

INGREDIENTS
4 - medium Yukon gold potatoes, thinly sliced (1-1/3 pounds total)
8 - ounces cooked ham, cubed
1 - medium green sweet pepper, chopped
1 - small sweet yellow onion, chopped
1 - cup shredded Colby and Monterey Jack cheese (4 ounces)

DIRECTIONS
Preheat oven to 350 degree F. Grease a 2-quart square baking dish; layer half of the potatoes, half of the ham, half of the sweet pepper, half of the onion, and half of the cheese in prepared baking dish. Repeat with the remaining ham, sweet pepper, and onion. Top with the remaining potatoes.

Bake, covered, in preheated oven for 45 minutes. Uncover and bake about 15 minutes more or until potatoes are tender. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Makes 4 servings.
NUTRITION FACTS (Denver Potato Casserole)

Per serving: 315 kcal , 12 g fat (6 g sat. fat , 56 mg chol. , 1010 mg sodium , 27 g carb. , 3 g fiber , 24 g pro.

These family favorite shells are like individual cheese lasagnas. Mozzarella, ricotta, and Parmesan cheese combine with chopped spinach to create a rich, creamy pasta filling. After a hearty topping of marinara and a dash of freshly shredded mozzarella cheese, the stuffed shells can be frozen up to 1 month. 

INGREDIENTS
12 - dried jumbo shell pasta
1 - 10 ounce package frozen chopped spinach, thawed
2 - eggs
1 - 8 ounce package shredded mozzarella cheese (2 cups)
1 - cup ricotta cheese
1/4 - cup shredded Parmesan cheese
1 - 26 ounce jar pasta sauce

DIRECTIONS
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

For filling, in a medium bowl beat eggs. Stir in spinach, 1 1/2 cups of the mozzarella cheese, ricotta cheese, and Parmesan cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in a 2-quart square baking dish. Pour pasta sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.

Cover with plastic wrap, then with foil. Freeze for up to 1 month. To serve, let stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F. Remove plastic wrap; cover with foil. Bake for 1 1/2 hours. Remove foil. Bake 15 minutes more or until heated through (165 degrees F).

FROM THE TEST KITCHEN
ICONS
quick meatless

TIME
3

NUTRITION FACTS (Spinach Three Cheese Stuffed Pasta Shells)
Per serving: 508 kcal , 24 g fat (13 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 168 mg chol. , 1347 mg sodium , 39 g carb. , 6 g fiber , 12 g sugar , 34 g pro.

Sure, this healthy casserole is packed with the usual veggies like Brussels sprouts and carrots, but it's also full of extra-lean ground beef and topped with warm, flaky biscuits. Healthy casseroles have never been better!

INGREDIENTS
Nonstick cooking spray
12 - ounces fresh Brussels sprouts, halved lengthwise
2 1/2 - cups sliced carrots (5 medium)
2 - teaspoons olive oil
1 - teaspoon dried thyme, crushed
1/4 - teaspoon ground black pepper
8 - ounces extra-lean ground beef
1/2 - cup chopped onion (1 medium)
5 - teaspoons butter
3 - tablespoons all-purpose flour
1/4 - teaspoon salt
1 - cup fat-free milk
3/4 - cup water
4 - ounces fresh mushrooms, chopped
1/2 - of a 12-ounce package (5) refrigerated biscuits

DIRECTIONS
Preheat oven to 425 degrees F. Coat a 2-quart square or oval baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place Brussels sprouts and carrots in the prepared baking pan. In a small bowl combine oil, thyme, and pepper. Drizzle oil mixture over vegetables; toss to coat. Spread vegetables in an even layer. Roast, uncovered, for 20 to 25 minutes or until vegetables are tender and browned, stirring once.

Meanwhile, in a large skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain in a colander.

In the same skillet heat butter over medium heat until melted. In a small bowl stir together flour and salt. Whisk about half of the flour mixture into melted butter in skillet; whisk the remaining flour mixture into milk. Gradually stir milk mixture and the water into butter mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in roasted vegetables, meat mixture, and mushrooms; heat through.

Spoon hot meat mixture into the prepared baking dish. Top with biscuits. Bake, uncovered, for 12 to 15 minutes or until mixture is bubbly and biscuits are golden.

NUTRITION FACTS (Beef and Vegetable Biscuit Bake)
Per serving: 309 kcal , 12 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 39 mg chol. , 621 mg sodium , 34 g carb. , 5 g fiber , 10 g sugar , 17 g pro.

Host a pasta party 35 minutes from now with this remarkably easy (and easy to tidy-up after) ground turkey skillet lasagna. A generous cup of summer squash and three types of cheeses mean that each scoop offers the perfect balance of nutrition and satisfaction.

INGREDIENTS
8 -ounces lean ground turkey
1/2 - cup chopped onion
2 - cups pasta sauce with mushrooms
1 - cup water
2 - cups dried wide egg noodles
1 - cup coarsely chopped yellow summer squash
2 - cups chopped fresh spinach leaves
1/2 - cup fat-free ricotta cheese
1 - 2 - tablespoons grated Parmesan or Romano cheese
1/4 - 1/2 - teaspoon crushed red pepper
1/2 - cup shredded part-skim mozzarella cheese (2 oz.)

DIRECTIONS
In a large skillet cook ground turkey and onion over medium heat until turkey is browned. Drain off any fat. Stir in pasta sauce and the water. Bring to boiling. Stir in noodles and squash. Return to boiling; reduce heat. Simmer, covered, 10 minutes or until noodles are tender, stirring occasionally. Stir in spinach.

Meanwhile, in a small bowl combine ricotta cheese, Parmesan cheese, and crushed red pepper.
Drop ricotta mixture into four mounds on top of turkey mixture. Sprinkle mounds with mozzarella cheese. Cook, covered, over low heat 4 to 5 minutes or until mounds are heated through. Let stand, uncovered, 10 minutes before serving.

FROM THE TEST KITCHEN TIP
If desired, stir in 2 Tbsp. snipped fresh basil with the pasta sauce and sprinkle with additional fresh basil before serving.

NUTRITION FACTS (Skillet Turkey and Spinach Lasagna)
Per serving: 210 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 50 mg chol. , 467 mg sodium , 22 g carb. , 2 g fiber , 9 g sugar , 15 g pro.

Easily packable meals and snackable, these picnic meals are made for sharing with your friends and family. Start with a refreshing cocktail and one of our new takes on pasta salad as you unpack your basket. Later on, nibble on a piled-high sandwich, then finish with a seasonal fruit salad. Our picnic menu picks will blow away the basic deli sandwich!

INGREDIENTS
1 - recipe Spicy Buttermilk Dressing
1 - recipe Mini Corn Bread Muffins or Corn Bread Cubes (tip, page xxx)
1 - tablespoon ground cumin
2 - teaspoons garlic powder
2 - teaspoons chili powder
1 - teaspoon dry mustard
1/2 - teaspoon salt
1/2 - teaspoon black pepper
1 1/2 - 2 - pounds pork tenderloin, trimmed
10 - cups torn mixed salad greens
1 - 15 ounce can black-eyed peas, rinsed and drained
1 1/2 - cups halved grape or cherry tomatoes or chopped tomatoes
4 - hard-cooked eggs, quartered
6 - slices bacon, crisp-cooked, drained, and, if desired, crumbled

DIRECTIONS
Prepare Spicy Buttermilk Dressing; cover and chill. Prepare the Mini Corn Bread Muffins.

In a small bowl combine first six ingredients (through pepper). Sprinkle meat with spice mixture; rub in with your fingers.
Prepare grill for indirect heat using a drip pan. Place meat over drip pan. Grill, covered, over indirect medium heat 30 to 35 minutes or until a thermometer registers 145 degrees F. Remove meat from grill. Cover with foil and let stand 10 minutes.

Slice meat. On a large platter arrange meat slices and next six ingredients (through bacon). Serve with Spicy Buttermilk Dressing.

FROM THE TEST KITCHEN
TO MAKE AHEAD

Prepare Mini Corn Bread Muffins; cool. Store in an airtight container at room temperature up to 24 hours. Prepare meat as directed in Step 1. Arrange salad ingredients, except meat, as directed in Step 4. Prepare Spicy Buttermilk Dressing. Cover and chill meat, salad platter, and dressing separately up to 24 hours. To serve, grill meat as directed in Step 3; slice meat. Arrange meat and mini muffins on salad platter. Serve with dressing.

SHORTCUT
Instead of preparing Spicy Buttermilk Dressing, use 1 cup bottled ranch salad dressing mixed with 1 tsp. purchased barbecue seasoning. Instead of making the spice mixture, substitute 2 Tbsp. purchased barbecue seasoning.

CORN BREAD CUBES:
Preheat oven to 400 degrees F. Lightly grease an 8-inch square baking pan. Prepare batter for Mini Corn Bread Muffins as directed, except spread in prepared baking pan. Bake 20 to 25 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Cut corn bread into cubes.

Spicy Buttermilk Dressing
INGREDIENTS
1/2 - cup mayonnaise
1/2 - cup buttermilk
1 - tablespoon chopped green onion
1 - teaspoon chili powder
1 - teaspoon honey
1 - clove garlic, minced
1/4 - teaspoon salt
1/8 - teaspoon cayenne pepper

DIRECTIONS
 In a medium bowl whisk together mayonnaise, buttermilk, green onion, chili powder, honey, garlic, salt, and cayenne pepper.
Mini Corn Bread Muffins

INGREDIENTS
1 - 8 1/2 ounce package corn muffin mix
1/3 - cup milk
1 - egg
1/2 - cup frozen whole kernel corn, thawed
1/2 - cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)

DIRECTIONS
 Preheat oven to 400 degrees F. Lightly grease twenty-four 1 3/4-inch muffin cups; set aside. In a medium bowl combine muffin mix, milk, and egg. Stir in corn and cheese. Spoon mixture into the prepared muffin cups, filling each about two-thirds full. Bake for 12 to 14 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely on wire rack.

NUTRITION FACTS (Southern Pork Tenderloin Salad)
Per serving: 492 kcal , 24 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 189 mg chol. , 964 mg sodium , 38 g carb. , 4 g fiber , 6 g sugar , 32 g pro.

Make it a true fiesta with these delicious Cinco de Mayo meals. We're sharing party-ready recipes for Mexican https://sendameal.com/appetizers, desserts, and margs.

INGREDIENTS
1 - recipe Mexican Rice Filling or four 8.8-oz. pouches cooked Spanish-style rice, heated according to package directions
3 - cups chopped cooked chicken
1 1/4 - cups tomatillo salsa (salsa verde)
2 - cups shredded Monterey Jack cheese (8 ounces)
2 - teaspoons ground cumin
4 - cloves garlic, minced
2 - 15 ounce cans black beans
1 - tablespoon vegetable oil
1 - cup chopped onion
1 - tablespoon chili powder
6 - 6-inch white flour tortillas
6 - purple corn tortillas* (such as La Tortilla Factory 5 degrees /5 degrees corn-and-flour tortillas
1 - tablespoon butter
1 - tablespoon all-purpose flour
1 - cup whole milk
Spiralized vegetables, such as beets or carrots (optional)
Cilantro leaves (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Grease a 4-qt. rectangular baking dish; spread Mexican Rice in bottom; set aside.
For chicken filling: In a large bowl combine chicken, 1 cup salsa, 1 cup cheese, 1 tsp. cumin, and half the garlic; set aside.
For black bean filling: Drain and rinse one can of beans. Mash second can of beans with liquid. In a large skillet heat oil over medium heat. Add onion and remaining garlic; cook and stir until tender, about 5 minutes. Stir in remaining 1 tsp. cumin and the chili powder. Cook, stirring, 1 minute more. Stir in all the beans.

Spoon about 1/2 cup of the chicken filling onto each of the white flour tortillas; roll up. Place filled tortillas, seam sides down, on one side of prepared baking dish. Repeat with bean filling and the purple corn tortillas.

For cheese sauce: In a small saucepan melt butter over medium heat. Stir in flour until combined; whisk in milk to combine. Cook and stir until thickened and bubbly, about 5 minutes. Whisk in remaining 1 cup cheese until smooth. Stir in remaining 1/4 cup salsa. Pour over enchiladas.

Bake, covered, 30 minutes. Uncover; bake 30 minutes more or until fillings are heated through (165 degrees F). Top with spiralized vegetables and cilantro, if desired. Makes 12 servings.

MEXICAN RICE
 In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir 3 minutes. Stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

TIP
To make corn tortillas easier to roll, wrap in damp paper towels and microwave 10 seconds or until warm and pliable.
MAKE AHEAD

Both fillings may be chilled up to 24 hours. The Mexican Rice may be chilled up to 2 days.
FROM THE TEST KITCHEN

MEXICAN RICE FILLING:
In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir for 3 minutes. Carefully stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

*
To make tortillas easier to roll, wrap one tortilla in damp paper towels and microwave on high for about 10 seconds or until warm and pliable, repeat with remaining tortillas.

Make the chicken and bean fillings ahead and store in the refrigerator for up to 24 hours.

Make the Mexican Rice Filling ahead and store in the refrigerator for up to 2 days.

2-QUART BAKING DISH
Prepare as directed except divide the rice between two 2-quart baking dishes. Place the chicken enchiladas in one dish and the bean enchiladas in the second dish. Divide the cheese sauce between the two dishes. Cover each dish with foil. Bake for 30 minutes. Uncover and bake 30 to 35 minutes more or until enchilada fillings are heated through (165 degrees F).

NUTRITION FACTS (Enchilada Casserole )
Per serving: 442 kcal , 16 g fat (7 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 58 mg chol. , 971 mg sodium , 47 g carb. , 5 g fiber , 4 g sugar , 25 g pro.

Never stress about what to bring to a family gathering again. These make-ahead meals, toss-together casseroles, and colorful seasonal salads are all packable and snackable. So this year, bring something different to the table!

INGREDIENTS
Nonstick cooking spray
30 - saltine crackers, crushed (about 1 cup)
2 - tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
2 - cups fat-free milk
3/4 - cup refrigerated or frozen egg product, thawed
2 - tablespoons butter, melted
4 - cups frozen whole kernel corn
Snipped fresh parsley (optional)

DIRECTIONS
Preheat oven to 325 degrees F. Generously coat a 2-quart rectangular baking dish with cooking spray.
In a large bowl combine crushed crackers, sugar, salt, and pepper. Stir in milk, egg, and melted butter. Stir in frozen corn.
Pour corn mixture into the prepared baking dish. Bake for 1 to 1 1/4 hours or until a knife inserted near the center comes out clean. If desired, sprinkle with parsley.

FROM THE TEST KITCHEN
*SUGAR SUBSTITUTES:

PER SERVING WITH SUBSTITUTE: same as above, except 112 calories, 19 g carbohydrate, 4 g sugar. Exchanges: 0 other carb. Carb choices: 1.

NUTRITION FACTS (Lightened-Up Traditional Corn Casserole)
Per serving: 119 kcal , 3 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 233 mg sodium , 21 g carb. , 1 g fiber , 6 g sugar , 5 g pro.

Nothing says home food like a warm, bubbly casserole, so we've collected the cheesiest, most delicious food we could find. These layered dishes—like classic lasagna and remixed mac and cheese—will keep your family (and you) happy any day of the week.

INGREDIENTS
4 - medium zucchini and/or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
2 - tablespoons olive oil
8 - cups garlic-flavor Italian flatbread (focaccia) cut into bite-size pieces
1 - cup shredded provolone cheese (4 ounces)
1 - cup shredded white cheddar cheese (4 ounces)
1/2 - cup crumbled feta cheese (2 ounces)
1/2 - cup grated Parmesan cheese
7 - eggs, lightly beaten
2 - cups milk
2 - tablespoons snipped fresh parsley
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
Snipped fresh parsley (optional)

DIRECTIONS
Lightly grease a 3-quart rectangular or oval baking dish; set aside. In an extra-large skillet cook squash in hot oil over medium-high heat until light brown, stirring occasionally. Remove from heat. Place half of the bread pieces in the prepared baking dish. Top with half of the squash and half of each of the cheeses. Repeat layers.

In a large bowl combine eggs, milk, parsley, salt, and pepper. Pour evenly over layers in baking dish. Using the back of a large spoon, gently press down on layers. Cover with plastic wrap and chill for 2 to 24 hours.

Preheat oven to 325 degrees F. Remove plastic wrap. Bake for 45 to 50 minutes or until set and an instant-read thermometer inserted into the center registers 170 degrees F. Let stand for 10 minutes before serving. Sprinkle with additional parsley if desired.

FROM THE TEST KITCHEN
MAKE-AHEAD TIP

Prepare as directed. Cover with plastic wrap and chill for 2 to 24 hours. To serve, Preheat oven to 325 degrees F. Remove plastic wrap. Bake for 45 to 50 minutes or until set and an instant-read thermometer inserted into the center registers 170 degrees F. Let stand for 10 minutes before serving.

NUTRITION FACTS (Four-Cheese Zucchini Strata)
Per serving: 347 kcal , 23 g fat (11 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 228 mg chol. , 742 mg sodium , 16 g carb. , 1 g fiber , 5 g sugar , 22 g pro.

Try one of our slow cooker chicken meals for dinner tonight. Each recipe features bold flavor and delicious chicken—and you don't have to spend all day in the kitchen. With zesty chicken chili, hot and spicy chicken wings, and more, the perfect dinner is here to dazzle your chicken-loving crowd.

INGREDIENTS
3 - green onions
1 1/4 - pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 - cup very thinly sliced carrots (2 medium)
1 - cup celery cut into 1/4-inch pieces (2 stalks)
1/2 - cup tomato sauce
1/2 - cup reduced-sodium chicken broth
1 - Anaheim pepper, cut into 1/4-inch pieces* (about 1/3 cup)
1 - 1 ounce package ranch salad dressing mix
2 - tablespoons hot pepper sauce
4 - ounces reduced-fat cream cheese
3 - cups hot cooked brown rice
1/4 - cup crumbled blue cheese (1 ounce)

DIRECTIONS
Thinly slice green onions, separating white and green parts; set aside. In a 3-quart slow cooker combine chicken, carrots, celery, tomato sauce, broth, Anaheim pepper, salad dressing mix, the white parts of green onions, and the hot sauce.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.

Stir in cream cheese and the green parts of green onions. Cover and cook for 30 minutes longer.
Serve chicken mixture over hot cooked rice; sprinkle with blue cheese.
FROM THE TEST KITCHEN
*
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.

NUTRITION FACTS (Buffalo Chicken and Rice)
Per serving: 314 kcal , 8 g fat (4 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 73 mg chol. , 774 mg sodium , 30 g carb. , 3 g fiber , 4 g sugar , 28 g pro.

It's hardly breakfast without a hearty helping of fluffy eggs. Pair them with chunks of potato, fresh veggies, crispy bacon, and shredded cheese in these outstanding egg casserole meal.

INGREDIENTS
2 - 1 pounds Italian or French baguettes (unsliced) (14x4-inch)
8 - ounces sweet or mild Italian sausage
1 - medium red or yellow sweet pepper, chopped (3/4 cup)
1/2 - cup sliced green onions (4)
10 - eggs, lightly beaten
2/3 - cup whipping cream, half-and-half, or light cream
1/4 - cup snipped fresh basil
1/2 - teaspoon salt
1 1/2 - cups shredded fontina, mozzarella, or provolone cheese (6 ounces)

DIRECTIONS
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove the inside of each loaf, leaving about 3/4-inch shell. Arrange bread shells on the prepared baking pan.

Remove casings from sausage, if present. In a large skillet crumble and cook sausage with sweet peppers about 8 minutes or until sausage is cooked and peppers are just tender, stirring in the green onions the last minute of cooking. Remove from heat; drain off fat.
In a large bowl combine eggs, whipping cream, basil, and salt. Stir in sausage mixture and 1 cup of the cheese.

Carefully pour egg mixture into bread shells. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set (160 degrees F).

Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.

NUTRITION FACTS (Egg Baguette Bakes)
Per serving: 490 kcal , 23 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 245 mg chol. , 977 mg sodium , 45 g carb. , 0 g fiber , 1 g sugar , 20 g pro.

Pressed for time on a busy weeknight? Our easy casserole meals provide a hearty dinner with almost no prep time. Just combine your ingredients, dump them into a casserole dish, and let your oven do the rest.

INGREDIENTS
1 - 10 ounce container refrigerated light Alfredo pasta sauce
1/2 - cup milk
2 1/2 - cups cooked white rice or wild rice
2 - cups cubed cooked chicken
1 - cup frozen peas
1/3 - cup chopped bottled roasted red sweet peppers
1/4 - cup slivered almonds, toasted (optional)
1 - tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 - cup soft bread crumbs
1 - tablespoon butter, melted

DIRECTIONS
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

NUTRITION FACTS (Chicken Alfredo and Rice Casserole)
Per serving: 456 kcal , 16 g fat (8 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 97 mg chol. , 672 mg sodium , 45 g carb. , 3 g fiber , 7 g sugar , 32 g pro.

Our super-easy burgers, pastas, and skillet dinners will help you end your long-term relationship with the drive-through. Resort to any of these 30-minute meals for a wholesome and satisfying family meal in the midst of your busy work week.

INGREDIENTS
1 - lemon
2 - 6 ounces boneless beef shoulder top blade (flat-iron) steaks, trimmed and cut in half
1 - teaspoon dried rosemary, crushed
1/4 - teaspoon sea salt
1/4 - teaspoon black pepper
3 - tablespoons olive oil
1 - 8 ounce package kale sprouts or Brussels sprouts, sliced lengthwise
1/4 - cup Balsamic Salad Dressing
2 - cups grape tomatoes, halved if desired
2 - cloves garlic, minced
1/3 - cup pitted green olives, halved

DIRECTIONS
Remove 1 tsp. zest from lemon; cut lemon into wedges. Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.

In a large skillet heat 1 Tbsp. of the oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145 degrees F), turning once. Remove from skillet; keep warm.

Meanwhile, in an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add kale; cook, covered, 5 to 7 minutes or until tender-crisp. Remove from heat. Drizzle with Balsamic Salad Dressing; toss to coat.

In same large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and lemon zest.

Serve steaks with kale mixture, tomato mixture, and lemon wedges.
NUTRITION FACTS (Mediterranean Flat-Iron Steaks)

Per serving: 393 kcal , 31 g fat (6 g sat. fat , 8 g polyunsaturated fat , 14 g monounsaturated fat ), 56 mg chol. , 621 mg sodium , 14 g carb. , 5 g fiber , 5 g sugar , 19 g pro.

Pressed for time on a busy weeknight? No problem! Our easy dump casserole meals provide a hearty meal with almost no prep time. Just combine your ingredients, dump them into a casserole dinners, and let your oven do the rest.

INGREDIENTS
1 - 10 ounce container refrigerated light Alfredo pasta sauce
1/2 - cup milk
2 1/2 - cups cooked white rice or wild rice
2 - cups cubed cooked chicken
1 - cup frozen peas
1/3 - cup chopped bottled roasted red sweet peppers
1/4 - cup slivered almonds, toasted (optional)
1 - tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 - cup soft bread crumbs
1 - tablespoon butter, melted

DIRECTIONS
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
NUTRITION FACTS (Chicken Alfredo and Rice Casserole)

Per serving: 456 kcal , 16 g fat (8 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 97 mg chol. , 672 mg sodium , 45 g carb. , 3 g fiber , 7 g sugar , 32 g pro.

The workweek is busy enough without having to whip up dinner from scratch. With a little preplanning, you can stock your freezer with family-friendly weeknight dinners, easy sauces and sides, plus quick desserts.. So what are you waiting for? Your next meal is just a quick click away.

INGREDIENTS
2 - cups sliced red onions (2 large)
2 - slices bacon, chopped
3 - cloves garlic, minced
2 - eggs, lightly beaten
1 - cup finely chopped fresh mushrooms
1/2 - cup fine dry bread crumbs
1/3 - cup finely shredded Parmesan cheese
2 - tablespoons tomato paste
1 - tablespoon balsamic vinegar
1/2 - teaspoon salt
1 - pound 90% lean ground beef
12 - ounces bulk Italian sausage
8 - ounces dried multigrain farfalle pasta
1 - tablespoon butter
1 - 24 ounce jar pasta sauce
1 - 15 ounce can no-salt-added tomato sauce
2 - tablespoons butter, softened
1/2 - teaspoon dried Italian seasoning, crushed
1- 16 ounce package frozen broccoli, cauliflower, and carrots

DIRECTIONS
Preheat oven to 350 degrees F. In a food processor combine 1/4 cup of the onions, the bacon, and garlic. Cover and process with several on/off pulses until chopped.

In a large bowl combine eggs, mushrooms, bread crumbs, Parmesan cheese, tomato paste, vinegar, salt, and bacon mixture. Add ground beef and Italian sausage; mix well. In a 3-quart rectangular baking dish lightly pat mixture into a 9x5-inch loaf. Bake for 50 to 60 minutes or until done (165 degrees F); cool.

For sauce, in a large skillet melt the 1 tablespoon butter over medium-low heat. Add the remaining 1 3/4 cups onions. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until golden, stirring frequently. Transfer caramelized onions to a large bowl; stir in pasta sauce and tomato sauce. Reserve 1 1/2 cups of the sauce for assembling dinners.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to stop cooking; drain again. Stir cooked pasta into the remaining sauce.

For seasoned butter, in a small bowl combine the 2 tablespoons softened butter and Italian seasoning. Cover and chill until needed.
TO ASSEMBLE DINNERS:

Cut meatloaf into 12 slices. Line six 8x1-inch round or 8x8x1 3/4-inch square disposable foil pans* with heavy plastic wrap, extending the wrap to one side so there is enough to cover when folded back over pan. Arrange pasta mixture and frozen vegetables in the prepared pans. Top pasta mixture with meatloaf slices and the reserved sauce. Top vegetables with seasoned butter. Fold plastic wrap over food, then wrap pans completely in foil. Freeze for up to 4 months.

TO SERVE:
To serve, preheat oven to 350 degrees F. Remove foil from frozen dinner(s). Lift dinner(s) out of pan(s) and remove plastic wrap; return dinner(s) to pan(s). Cover with foil. Bake for 60 to 65 minutes or until heated through.

FROM THE TEST KITCHEN
*
If you prefer, assemble dinners in six 1- or 2-compartment microwave-safe storage containers; seal and freeze for up to 4 months. To serve, remove lids from a frozen dinner and cover with vented plastic wrap or a paper towel. Microwave on defrost setting for 12 minutes, then on 100% power (high) for 4 to 6 minutes or until heated through, stirring pasta mixture, sauce, and vegetables once or twice.

You can also remove a frozen dinner from the foil pan, remove plastic wrap, and place on a microwave-safe plate. Cover with vented plastic wrap or a paper towel and microwave as directed.

NUTRITION FACTS (Make-Ahead Bacon Meat Loaf TV Dinner)
Per serving: 783 kcal , 42 g fat (16 g sat. fat , 5 g polyunsaturated fat , 17 g monounsaturated fat ), 183 mg chol. , 1541 mg sodium , 59 g carb. , 11 g fiber , 17 g sugar , 41 g pro.

Our delicious dump easy dinner require little-to-no prep. Simply pour your ingredients into a casserole dish and let your oven do the work.

INGREDIENTS

1 - 10 ounce container refrigerated light Alfredo pasta sauce
1/2 - cup milk
2 1/2 - cups cooked white rice or wild rice
2 - cups cubed cooked chicken
1 - cup frozen peas
1/3 - cup chopped bottled roasted red sweet peppers
1/4 - cup slivered almonds, toasted (optional)
1 - tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 - cup soft bread crumbs
1 - tablespoon butter, melted

DIRECTIONS

Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
NUTRITION FACTS (Chicken Alfredo and Rice Casserole)

Per serving: 456 kcal , 16 g fat (8 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 97 mg chol. , 672 mg sodium , 45 g carb. , 3 g fiber , 7 g sugar , 32 g pro.

Casseroles are a proven fan fave -- and they're easy, too. Bring one to your next potluck for a totally delish meal that will have guests lining up before the party's even started.

INGREDIENTS

1 - pound fresh or frozen small shrimp, peeled and deveined
3/4 - cup chopped green sweet pepper (1 medium)
1/2 - cup chopped onion (1 medium)
1/2 - cup sliced celery (1 stalk)
2 - cloves garlic, minced
1 - tablespoon butter
1/2 - teaspoon dried thyme, crushed
3 - cups cooked long grain white rice
4 - strips bacon, chopped
8 - cups torn fresh kale or spinach, stems removed
2 - tablespoons butter
2 - tablespoons all-purpose flour
1 1/2 - teaspoons Cajun seasoning
2 - cups milk
2 - cups shredded Monterey Jack cheese (8 ounces)
12 - ounces cooked crabmeat,* flaked
1/2 - cup shredded Parmesan cheese (2 ounces)
1/2 - cup chopped green onions (4)

DIRECTIONS

Thaw shrimp, if frozen; set aside. Preheat oven to 350 degrees F. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tablespoon hot butter over medium heat about 4 minutes or until vegetables are tender. Stir in thyme; cook and stir for 1 minute. Transfer to a medium bowl. Add rice; stir to combine. Set aside.

In the same skillet cook bacon over medium heat until crisp. Add the kale; cook and stir for 3 to 5 minutes or until wilted and tender. Remove from heat. Set aside.

In a small saucepan melt the 2 tablespoons butter over medium heat. Stir in flour and Cajun seasoning; cook and stir for 1 minute. Stir in milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add Monterey Jack cheese; stir until cheese melts.

Lightly grease a 3-quart rectangular baking dish. Spread half of the rice mixture over bottom of dish. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce. Repeat layers. Sprinkle evenly with Parmesan cheese.
Bake, uncovered, for 25 to 30 minutes or until bubbly. Sprinkle with green onions.
FROM THE TEST KITCHEN
*
Refrigerated pasteurized lump crabmeat is an excellent choice over the traditional canned crabmeat or more expensive fresh crab. Look for it at the meat and seafood counter of your supermarket.
NUTRITION FACTS (Baked Cajun Seafood and Rice)

Per serving: 440 kcal , 19 g fat (11 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 158 mg chol. , 986 mg sodium , 30 g carb. , 3 g fiber , 6 g sugar , 36 g pro.

Ooey-gooey cheese joins with yummy pasta to make these one-of-a-kind dinners that'll please a crowd. Each macaroni and cheese dinners have a unique twist like lobster, pumpkin, or hot sauce to up the flavor. Yeah, these mac and cheese meals definitely didn't come from a box meal.

INGREDIENTS

12 - ounces dried penne pasta
1 - cup fresh green beans, cut into 1-inch pieces
1 - cup broccoli florets
2 - tablespoons vegetable oil
4 - ounces button mushrooms, halved
1/3 - cup chopped red sweet pepper
1 - pound skinless, boneless chicken breast halves, cut into bite-size pieces
1 - 2 - teaspoons dried Italian seasoning or other herb blend, crushed
1/8 - teaspoon salt
1/8 - teaspoon ground black pepper
1/4- cup butter
1/3 - cup chopped onion (1 medium)
1 - clove garlic, minced
1/4 - cup all-purpose flour
3 - tablespoons tomato paste
4 1/2 - cups milk
1 1/2 - cups shredded cheddar or Swiss cheese (8 ounces)
6 - ounces process American or Swiss cheese, torn (2 cups)
Salt - Ground black pepper
4 - ounces purchased croutons (2 cups), coarsely crushed

DIRECTIONS

Cook pasta according to package directions, adding green beans and broccoli the last 2 minutes; drain. Rinse with cold water; drain again. Return pasta to pan.

Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, red peppers and chicken. Sprinkle with Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir until chicken is no longer pink and vegetables are tender. Add chicken to pasta in pan.

For cheese sauce, in a large saucepan melt the 1/4 cup butter over medium heat. Add onion and garlic; cook and stir until tender. Stir in flour, then tomato paste. Gradually stir in milk. Cook and stir until thickened and bubbly; reduce heat. Gradually stir in cheddar and American cheeses until nearly melted. Remove from heat; season to taste with additional salt and pepper. Add cheese sauce to pasta mixture, stirring to coat.

Spoon pasta mixture into a 3 quart baking dish. Cover baking dish with plastic wrap, then with foil. Freeze for up to 4 months.
To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; recover with foil. Bake about 1 hour 15 minutes, or until heated through, stirring every 30 minutes. Top with crushed croutons.

NUTRITION FACTS (Chicken Vegetable Mac and Cheese)

Per serving: 579 kcal , 29 g fat (14 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 111 mg chol. , 890 mg sodium , 47 g carb. , 3 g fiber , 10 g sugar , 44 g pro.

Looking for a quick meal that's sure to impress? We have you covered with our hot (and cheesy!) lineup, starring classics like macaroni and turkey pot pie, plus sassy new Mexican dishes and pasta bakes—all with speedy meals times and just a few ingredients.

INGREDIENTS

Olive oil
1 - 14 1/2 ounce can diced tomatoes (undrained)
6 - 6-inch flour tortillas
12 - ounces lean ground beef
1 - small onion, chopped
1 - red or green sweet pepper, chopped
1 - teaspoon chili powder
1/4 - teaspoon ground cinnamon
4 - ounces cheddar cheese, shredded
Fresh cilantro leaves

DIRECTIONS

Preheat oven to 400 degrees F. Brush a 9-inch pie plate with olive oil. Spread a large spoonful of diced tomatoes onto the bottom of pie plate. Arrange four of the tortillas on top of the tomatoes and up the sides of the plate, overlapping as necessary; set aside.

In a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until browned; drain off fat. Add chili powder and cinnamon; cook and stir for 1 minute. Stir in about half of the remaining tomatoes. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes. Spoon over tortillas in plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.

Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. If desired, top with cilantro.

NUTRITION FACTS (Beef Taco Pie)

Per serving: 279 kcal , 15 g fat (7 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 56 mg chol. , 462 mg sodium , 18 g carb. , 2 g fiber , 3 g sugar , 18 g pro.

Saute, sear, or stir-fry your way to an amazing chicken dinner with the help of your trusty skillet. Seasonal holiday meals ingredients and time-saving techniques are the secrets to these fast and fabulous chicken skillet dinners delivered.

INGREDIENTS

4 - skinless, boneless chicken breast halves (about 4 ounces each)
1/2 - cup ground almonds*
3 - tablespoons all-purpose flour
1/4 - 1/2 - teaspoon salt
1 - lightly beaten egg
2 - tablespoons milk
3 - tablespoons olive oil
1 - clove garlic, minced
3 - 8 ounce packages fresh mushrooms, sliced
1/2 - medium poblano chile pepper, seeded and chopped**
1/3 - cup tequila
1/2 - cup reduced-sodium chicken broth
2 - tablespoons sliced green onion
1 - teaspoon snipped fresh thyme or oregano
1/2 - teaspoon cracked green, tri-colored, or black peppercorns
2 - tablespoons butter
Hot cooked rice (optional)

DIRECTIONS

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. In shallow bowl combine ground nuts, flour, and salt. In another shallow bowl combine egg and milk.

In an extra large skillet heat 1 tablespoon of the oil over medium-high heat. Add garlic; cook 30 seconds. Add mushrooms and poblano chile pepper. Cook and stir for 5 to 7 minutes or until tender. Remove mushroom mixture from skillet; set aside. Wipe skillet clean.
In the same skillet heat remaining 2 tablespoons of the oil over medium-high heat. Dip chicken into egg mixture and then into nut mixture to coat. Cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a platter; cover and keep warm.

For sauce, remove skillet from heat. Add the tequila to the hot skillet, stirring to loosen any brown bits. Return skillet to heat. Add broth, green onion, and thyme. Stir in mushroom mixture and cracked pepper. Add butter, 1 tablespoon at a time, stirring until butter melts after each addition. Cook for 3 to 5 minutes more or until sauce slightly thickens. Serve chicken with sauce and, if desired, the cooked rice.

FROM THE TEST KITCHEN
*
To grind nuts, place whole blanched or unblanched almonds in a food processor or blender. Cover and process until finely ground. Do not over-process or the nuts will turn to nut butter.
**
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.

NUTRITION FACTS (Pounded Almond Chicken with Mushroom-Tequila Sauce)

Per serving: 469 kcal , 27 g fat (7 g sat. fat , 4 g polyunsaturated fat , 14 g monounsaturated fat ), 135 mg chol. , 428 mg sodium , 14 g carb. , 4 g fiber , 5 g sugar , 35 g pro.

Your favorite comfort food dish gets reinvented with this dinner cooked in a single skillet and features four different types of cheese. After cooking, freeze in batches to enjoy later.

INGREDIENTS

Nonstick cooking spray
8 - ounces extra-lean ground beef (93% lean)*
3/4 - cup chopped green, red, or yellow sweet pepper
1/2 - cup chopped onion
2 - cloves garlic, minced
1 - 23 1/2 ounce jar light traditional-flavored pasta sauce, such as Prego Heart Smart
1 - cup water
2 - cups packaged sliced fresh mushrooms
3 - cups dried wide egg noodles
1/2 - cup light ricotta cheese
2 - tablespoons grated Parmesan or Romano cheese
1/2 - teaspoon dried Italian seasoning, crushed
1/2 - cup shredded part-skim mozzarella cheese (2 oz.)

DIRECTIONS

Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium heat. Cook beef, sweet pepper, onion, and garlic until meat is browned; stirring to break up meat as it cooks. Drain off any fat. Stir in pasta sauce and water. Bring to boiling. Add mushrooms and uncooked noodles; stir to separate noodles. Return to boiling; reduce heat. Cover and gently boil about 10 minutes or until pasta is tender, stirring occasionally.

Meanwhile, in a bowl stir together ricotta, Parmesan, and Italian seasoning. Drop cheese mixture by spoonfuls into 10 small mounds (about 1 tablespoon each) on top pasta mixture in skillet. Sprinkle each mound with mozzarella. Reduce heat to low. Cook, covered, 4 to 5 minutes or until cheese mixture is heated and mozzarella is melted. Serve immediately.

FROM THE TEST KITCHEN
*TIP

Ground turkey breast and ground chicken breast are great alternatives to extra-lean ground beef.
Nutrition Facts (Skillet Lasagna)

Per serving: 315 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 61 mg chol., 556 mg sodium, 37 g carb., 4 g fiber, 15 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Our healthy casserole dinners are cheesy and rich, and they all clock in under 400 calories per serving. With classic fall sides like green bean casserole and mains like baked ziti and macaroni and cheese, our dinner let you enjoy healthy casseroles throughout the season.

INGREDIENTS

1 - 2 1/4 pound head cauliflower, trimmed and broken into florets
1/4 - cup olive oil
1 - teaspoon dried basil, crushed
1/4 - teaspoon salt
1/4 - teaspoon black pepper
2 1/2 - cups fresh baby spinach
2 - cups chopped rotisserie chicken
1 - 14 1/2 ounce jar light Alfredo pasta sauce
2 - tablespoons grated Parmesan cheese
1/2 - cup panko bread crumbs

DIRECTIONS

Preheat oven to 400 degrees F. Working in batches, cover and pulse cauliflower in a food processor four to six times or until crumbly and resembles rice.

Transfer cauliflower "rice" to a 3-qt. casserole. Drizzle with 2 Tbsp. of the oil and sprinkle with basil, salt, and pepper; toss to coat. Bake 15 minutes.

Stir in spinach, chicken, and pasta sauce; sprinkle with cheese. Combine panko and remaining 2 Tbsp. oil; sprinkle over cauliflower mixture. Bake 20 to 25 minutes more or until top is brown.

Nutrition Facts (Chicken Alfredo Cauliflower Rice Bake)

Per serving: 255 kcal cal., 16 g fat (6 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 83 mg chol., 743 mg sodium, 12 g carb., 2 g fiber, 3 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

This might be the heartiest stuffed pepper ever meal. Shrimp, chicken, sausage, and veggies combine in perfectly roasted sweet peppers -- all smothered in Alfredo sauce.

INGREDIENTS

4 - large red, yellow, and/or orange sweet peppers
1 - tablespoon olive oil*
8 - ounces fresh peeled and deveined shrimp, chopped; skinless, boneless chicken breasts, cut into bite-size pieces; and/or bulk pork sausage
1/2 - cup frozen whole kernel corn
1/2 - cup chopped onion (1 medium)
2 - cups corn bread stuffing mix
1 - cup chicken broth
1 - 4 ounce can diced green chile peppers, undrained
1 - 10 ounce container refrigerated Alfredo pasta sauce
1 - tablespoon snipped fresh cilantro

DIRECTIONS

For a charcoal or gas grill, place whole sweet peppers on the rack of a covered grill directly over medium-high heat. Grill for 13 to 15 minutes or until charred and very tender, turning occasionally. Wrap peppers in foil. Let stand about 15 minutes or until cool enough to handle.

Meanwhile, for stuffing, in a large skillet heat oil over medium heat. Add shrimp, chicken, and/or sausage; corn; and onion; cook until shrimp is opaque, chicken is no longer pink, and/or sausage is brown, stirring occasionally. Stir in stuffing mix and broth; cook just until broth is absorbed. Remove from heat. Stir in half of the green chile peppers.

Using a sharp knife, loosen edges of skins from grilled sweet peppers; gently peel off skins in strips and discard. Brush peppers with oil. Cut each pepper in half lengthwise; remove seeds. Spoon stuffing into pepper halves. Return to grill. Grill about 5 minutes more or until heated through.

For sauce, in a small saucepan combine Alfredo sauce and the remaining green chile peppers. Cook over medium heat until heated through. Spoon sauce over stuffed peppers. Sprinkle with cilantro.

FROM THE TEST KITCHEN
*TIP:
Omit oil if using sausage.
Nutrition Facts (Southwestern Stuffed Roasted Peppers)
Per serving: 383 kcal cal., 18 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 119 mg chol., 1417 mg sodium, 39 g carb., 4 g fiber, 10 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Pressed for time on a busy weeknight. No problem. Our easy meal provide a hearty meal with almost no prep time. Just combine your ingredients, dump them into a casserole dinner, and let your oven do the rest.

Ingredients

1 - 10 ounce container refrigerated light Alfredo pasta sauce
1/2 - cup milk
2 1/2- cups cooked white rice or wild rice
2 - cups cubed cooked chicken
1 - cup frozen peas
1/3 - cup chopped bottled roasted red sweet peppers
1/4 - cup slivered almonds, toasted (optional)
1 - tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 - cup soft bread crumbs
1 - tablespoon butter, melted

Directions
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
Nutrition Facts (Chicken Alfredo and Rice Casserole)

Per serving: 456 kcal cal., 16 g fat (8 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 97 mg chol., 672 mg sodium, 45 g carb., 3 g fiber, 7 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

3 - cups cubed cooked chicken breast (about 1 pound)
2 - stalks celery, sliced (1 cup)
1 - large yellow or red sweet pepper, chopped (1 cup)
3/4
cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 - 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 - 6 ounce carton plain low-fat yogurt
2 - green onions, sliced (1/4 cup)
1 - tablespoon lemon juice
1/4 - teaspoon black pepper
1/2 - cup crushed cornflakes
1/4 - cup sliced almonds

Directions
Preheat oven to 400 degrees F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.

In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
Nutrition Facts (Hot Chicken Salad Casserole)
Per serving: 251 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 75 mg chol., 415 mg sodium, 13 g carb., 2 g fiber, 5 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Beat the chaos of the holidays with a delicious, hearty casserole recipe (or two). Casseroles are easy to make ahead, and you can save the leftovers for dinner the next day. We've picked our favorite cozy casseroles so there's something for everyone, including cheesy pasta bakes, classic tuna casserole, and green bean creations.

Ingredients

1 - 15 ounce can pumpkin
2 - teaspoons ground cumin
4 - cloves garlic, minced
1 1/2 - teaspoons salt
1 - 11 ounce can tomatillos, rinsed, drained, and choppped
1 - cup chopped onion (1 large)
1/2 - cup chicken broth
1/4 - cup fresh cilantro leaves
1 - tablespoon chopped fresh jalapeno chile pepper*
4 - cups shredded cooked chicken
Nonstick cooking spray
12 - 6-inch corn tortillas
2 - cups shredded Monterey Jack cheese (8 ounces)
1/2 - cup roasted, salted pumpkin seeds (pepitas)
Sour cream (optional)
Bottled salsa (optional)

Directions
Preheat oven to 400 degrees F. In a medium bowl combine pumpkin, 1 teaspoon of the cumin, half of the garlic, and 1/2 teaspoon of the salt; set aside.

For sauce, in a food processor combine tomatillos, onion, broth, cilantro, jalapeno pepper, the remaining 1 teaspoon cumin, the remaining garlic, and the remaining 1 teaspoon salt. Cover and process until smooth. Place shredded chicken in a large bowl. Add 1/4 cup of the sauce; toss gently to coat.

Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the sauce in bottom of the prepared baking dish. Top with four of the tortillas, tearing as necessary to cover entire surface. Top with 1 cup of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat layers. Top with the remaining four tortillas, the remaining sauce, and the remaining cheese.

Bake, covered, for 20 minutes. Bake, uncovered, about 15 minutes more or until bubbly around the edges. Sprinkle with pumpkin seeds. Let stand for 5 to 10 minutes before serving. If desired, serve with sour cream and salsa.
From the Test Kitchen
*

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.

Nutrition Facts (Pumpkin Tortilla Casserole with Chicken)
Per serving: 444 kcal cal., 23 g fat (8 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 88 mg chol., 737 mg sodium, 27 g carb., 6 g fiber, 4 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Pulling together a delicious, well-rounded meal is a breeze with our best-ever recipes for a one-dish dinner. Each of our one-dish dinners cooks in just one pan, making cleanup a breeze. Including dinner recipes for pork roast, coconut shrimp, and tostadas, our collection of one-dish dinner recipes makes weeknight cooking easier.

Ingredients

1 1/2 - pounds beef chuck roast
4 - cups cubed peeled butternut squash (1 1/2-inch cubes)
2 - 14 1/2 ounce cans fire-roasted diced tomatoes, undrained
1 1/2 - cups no-salt-added beef broth or water
3/4 - cup chopped onion (1 large)
1 - 4 ounce can diced green chiles
1 - tablespoon ground ancho chile powder
2 - teaspoons unsweetened cocoa powder
1 - teaspoon ground cumin
1 - teaspoon dried oregano, crushed
3 - cloves garlic, minced
Snipped fresh cilantro

Hot cooked polenta or hot cooked rice (optional)

Directions
Trim beef roast and cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth, onion, chiles, chile powder, cocoa powder, cumin, oregano, and garlic.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.

Nutrition Facts (Texas Beef with Butternut Squash)
Per serving: 258 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 75 mg chol., 313 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ready for your dish to be the star of the potluck? Whether you're bringing a Thanksgiving sides, entree, or dessert, save time and effort (without skimping on flavor) with these slow cooker meals. We have you covered with what to bring and how to serve it -- so get used to your dish being the first to disappear.

Ingredients

1 - pound boneless beef chuck pot roast
1 - 15 ounce can tomato sauce with Italian seasonings
2 - medium green sweet peppers, sliced
2 - medium onions, sliced
1 - 12 ounce jar pepperoncini salad peppers, drained and stems removed
1 - 0.65 ounce envelope cheese-garlic dry salad dressing mix
12 - crusty sandwich rolls, split and toasted
2 - cups shredded Italian-blend cheeses (8 ounces) (optional)

Directions
Trim fat from meat. Place meat in a 5- to 6-quart slow cooker. Pour tomato sauce over meat. Top with green pepper, onion, and pepperoncini peppers. Sprinkle with dressing mix.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds. Return shredded meat to slow cooker.

Using a slotted spoon, spoon some shredded meat, sweet peppers, onions, and pepperoncini peppers onto the bottom halves of rolls. Sprinkle with cheese, if desired. Spoon some cooking liquid into bowls for dipping.

Nutrition Facts (Italian Beef Sandwiches)
Per serving: 393 kcal cal., 19 g fat (7 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 73 mg chol., 1158 mg sodium, 28 g carb., 2 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 - pounds bulk pork sausage
2 - cups chopped onions (2 large)
2 - cloves garlic, minced
1/4 - cup all-purpose flour
3 - cups milk
1 1/2 - teaspoons fennel seeds, crushed
1 1/2 - teaspoons dried sage, crushed
1/2 - teaspoon ground black pepper
3/4 - cup all-purpose flour
1/2 - cup cornmeal
1 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1/3 - cup milk
3 - tablespoons butter, melted
2 - tablespoons snipped fresh parsley (optional)

Directions
In a very large skillet cook sausage, onions, and garlic over medium-high heat until sausage is brown and onions are tender, using a wooden spoon to break up sausage as it cooks. Do not drain. Sprinkle the 1/4 cup flour over sausage mixture; stir flour into the sausage mixture. Cook and stir over medium heat for 1 minute. Gradually add the 3 cups milk, stirring constantly. Cook and stir until thickened and bubbly. Stir in fennel seeds, sage, and pepper. Transfer mixture to a 3-1/2- or 4-quart slow cooker.

Cover and cook on low-heat setting for 2 to 3 hours.

For dumplings, turn slow cooker to high-heat setting. In a medium bowl combine the 3/4 cup flour, the cornmeal, baking powder, and salt. In a small bowl combine whisk together egg, the 1/3 cup milk, and the butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Using two spoons, drop dough directly on top of sausage mixture in cooker, making a total of eight mounds.

Cover and cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle dumplings with parsley.
Nutrition Facts (Sausage Gravy and Dumplings)
Per serving: 551 kcal cal., 37 g fat (14 g sat. fat, 5 g polyunsaturated fat, 15 g monounsatured fat), 128 mg chol., 923 mg sodium, 28 g carb., 2 g fiber, 7 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a easy meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.

Ingredients

12 - ounces uncooked ground chicken
1/3 - cup chopped onion (1 small)
2 - teaspoons ground coriander
2 - teaspoons ground cumin
1/2 - teaspoon salt
1 - 14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3 - cup finely chopped peeled potato (1 small)
1/4 - cup snipped pitted dried plums (prunes)
1/4 - cup chopped pimiento-stuffed green olives
2 - corn tostada shells
6 - cups shredded lettuce
1/4 - cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)

Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.

Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Pulling together a delicious, well-rounded meal is a breeze with our best dinners for a one-dish dinner. Each of our one-dish dinners cooks in just one pan, making cleanup a breeze. Including dinner recipes for pork roast, coconut shrimp, and tostadas, our collection of one-dish dinner recipes makes weeknight cooking easier.

Ingredients

1 1/2 - pounds beef chuck roast
4 - cups cubed peeled butternut squash (1 1/2-inch cubes)
2 - 14 1/2 ounce cans fire-roasted diced tomatoes, undrained
1 1/2 - cups no-salt-added beef broth or water
3/4 - cup chopped onion (1 large)
1 - 4 ounce can diced green chiles
1 - tablespoon ground ancho chile powder
2 - teaspoons unsweetened cocoa powder
1 - teaspoon ground cumin
1 - teaspoon dried oregano, crushed
3  - cloves garlic, minced
Snipped fresh cilantro

Hot cooked polenta or hot cooked rice (optional)
Directions
Trim beef roast and cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth, onion, chiles, chile powder, cocoa powder, cumin, oregano, and garlic.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.
Nutrition Facts (Texas Beef with Butternut Squash)
Per serving: 258 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 75 mg chol., 313 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

3
bolillos (Mexican rolls) or large crusty hard rolls
2
tablespoons butter, melted
3
ounces uncooked chorizo sausage, casings removed if present
1/2
16 ounce can refried beans (about 1 cup)
8
eggs
2
tablespoons milk
1/2
teaspoon chili powder
salt
1
tablespoon butter
1
avocado, halved, seeded, peeled, and sliced
3/4
cup shredded queso Chihuahua or Monterey Jack cheese (3 ounces)
3/4
cup purchased salsa (optional)
Directions
Preheat broiler. Slice each roll in half horizontally. Brush cut sides of rolls with the 2 tablespoons butter. Place rolls, cut sides up, on a baking sheet. Broil 5 inches from the heat for 1 to 2 minutes or until golden brown; set aside.
In a large skillet cook chorizo over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain well on paper towels; set aside.
Spoon refried beans into a small microwave-safe bowl. Microwave on 100 percent power (high) about 1-1/2 minutes or until heated through, stirring once.
In a medium bowl combine eggs, milk, chili powder, and salt. Beat lightly with a fork. In a large nonstick skillet melt the 1 tablespoon butter over medium heat. Add egg mixture and chorizo; cook for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist, lifting and folding the mixture with a spatula as needed while cooking.
Spoon refried beans on the cut sides of the roll halves; spread beans evenly. Place roll halves on a baking sheet. Top beans with scrambled eggs, avocado slices, and cheese. Broil 5 inches from the heat for about 3 minutes or just until cheese is melted and bubbly.
If desired, serve molletes with salsa.
Nutrition Facts (Scrambled Egg Molletes)
Per serving: 438 kcal cal., 27 g fat (11 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 325 mg chol., 713 mg sodium, 29 g carb., 4 g fiber, 2 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      medium-size onion, finely chopped
1/2   pound   green beans, trimmed and cut into 1-inch pieces
1    8 ounce package  sliced mushrooms
6      boneless, skinless chicken thighs (about 1-1/2 pounds)
1    teaspoon   dried thyme
1    teaspoon   salt
1    teaspoon   black pepper
1    13 3/4ounce can  chicken broth
1/4   cup   all-purpose flour
1/2   cup   water
3    tablespoons   dry sherry
1/2   cup   heavy cream
1    4 ounce jar  chopped pimiento, drained
1/4   cup   grated Parmesan cheese
1    pound   spaghetti, broken into thirds
1    tablespoon   chopped parsley (optional)
directions
Layer the chopped onion, green beans and mushrooms in the bottom of a 5- to 5-1/2-quart slow-cooker. Arrange the chicken thighs on top. Sprinkle with thyme, salt and pepper. Pour in chicken broth.
Cover pot; cook on HIGH for 4 to 5 hours, or on LOW for 9 to 10 hours, or until the chicken and green beans are tender.
At end of cooking, stir together flour and the 1/2 cup water in small bowl until smooth. Stir 1 cup of cooking liquid from slow-cooker into flour mixture until smooth; stir into slow-cooker. Cook, covered, on high for 10 to 15 minutes or until thickened. Stir in sherry, heavy cream and pimiento; cook, covered, on high power another 5 minutes. Stir in the Parmesan cheese.
While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain.
Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 617, Fat, total (g) 20, chol. (mg) 108, sat. fat (g) 8, carb. (g) 72, fiber (g) 6, pro. (g) 37, sodium (mg) 819, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   chopped carrot (1 medium)
1/2   cup   chopped red sweet pepper (1 small)
1/4   cup   sliced green onion (2)
1    tablespoon   butter or margarine
1    10 3/4ounce can  condensed cream of chicken soup
1    8 - 9 ounce package  frozen artichoke hearts, thawed and cut up
1 1/2   cups   chopped cooked turkey or chicken (see tip)
1    cup   cooked long grain rice or wild rice
1/2   cup   shredded mozzarella cheese (2 ounces)
2/3   cup   milk
1/2   teaspoon   dried thyme, crushed
2    slices  bacon, crisp-cooked, drained, and crumbled
3    tablespoons   grated Parmesan cheese
directions
In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
Bake, covered, in a 350 degrees degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Make Ahead Tip
Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350 degrees oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

Tip
Low-Fat Menu

NUTRITION INFORMATION

Per Serving: cal. (kcal) 248, Fat, total (g) 11, chol. (mg) 47, sat. fat (g) 5, carb. (g) 18, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 18, vit. A (RE) 0, vit. A (IU) 3644.27, vit. C (mg) 24.21, Thiamin (mg) 0.12, Riboflavin (mg) 0.19, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 611, Potassium (mg) 280, calcium (mg) 181.74, iron (mg) 1.62, Vegetables () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   dried medium noodles (6 ounces)
1    pound   ground beef
2    8 ounce can  tomato sauce
1    teaspoon   dried basil, crushed
1/2   teaspoon   sugar
1/2   teaspoon   garlic powder
1/4   teaspoon   salt
1/4   teaspoon   black pepper
1    8 ounce carton  dairy sour cream
1    8 ounce package  cream cheese, softened
1/2   cup   milk
1/3   cup   chopped onion (1 small)
1    10 ounce package  frozen chopped spinach, cooked and well drained
1    cup   shredded cheddar cheese (4 ounces)
directions
Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
Makes 8 servings
Make Ahead Tip
Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 472, Fat, total (g) 30, chol. (mg) 127, sat. fat (g) 17, carb. (g) 25, fiber (g) 3, pro. (g) 27, sodium (mg) 683, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   pounds   lean ground pork
6    cups   stemmed and chopped fresh portobello mushrooms (16 ounces)
1    cup   chopped onion (1 large)
6      cloves garlic, minced
1 1/4   cups   reduced-sodium chicken broth
1    cup   sliced celery (2 stalks)
1    cup   chopped carrots (2 medium)
3    tablespoons   quick-cooking tapioca
2    tablespoons   Worcestershire sauce
1    teaspoon   dried thyme, crushed
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
2    cups   peeled and chopped rutabaga
1    cup   peeled and chopped potato (1 medium)
1    cup   peeled and chopped parsnips (2 medium)
1    cup   chopped carrots (2 medium)
1/4   cup   low-fat milk
1/2   teaspoon   salt
1    cup   frozen peas
    Snipped fresh chives
directions
In a 4- to 5-quart Dutch oven cook ground pork, mushrooms, onion, and garlic over medium-high heat until meat is brown and mushrooms are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4-quart slow cooker combine meat mixture, broth, celery, 1 cup carrots, tapioca, Worcestershire sauce, thyme, 1/2 teaspoon salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
About 1 hour before serving, in a covered large saucepan cook rutabaga, potato, parsnips, and 1 cup carrots in enough boiling water to cover for 25 to 30 minutes or until vegetables are very tender; drain. Return vegetables to hot pan. Mash vegetables with a potato masher. Stir in milk and 1/2 teaspoon salt.
If using low-heat setting, turn cooker to high-heat setting. Stir frozen peas into mixture in cooker; spoon the mashed vegetable mixture evenly over mixture. Cover and cook for 30 minutes more. Before serving, sprinkle with chives.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 405, Fat, total (g) 19, chol. (mg) 78, sat. fat (g) 6, carb. (g) 34, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 12, pro. (g) 27, vit. A (IU) 7400.33, vit. C (mg) 30.72, Thiamin (mg) 0.62, Riboflavin (mg) 0.63, Niacin (mg) 13.16, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 87.83, Cobalamin (Vit. B12) (µg) 0.95, sodium (mg) 713, Potassium (mg) 1259, calcium (mg) 108, iron (mg) 2.86, Percent Daily Values are based on a 2,000 calorie diet

This is a classic to go with all holiday meals. 

ingredients
1 1/2   pounds   haricots verts or thin green beans, trimmed and cut into 2-inch lengths
4    ounces   pancetta or bacon
9    cups   sliced stemmed shiitake mushrooms and/or sliced cremini or button mushrooms (1 1/2 pounds)
6    cloves  garlic, minced
1/2   teaspoon   dried thyme, crushed
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
2    tablespoons   butter
2    tablespoons   all-purpose flour
1 1/2   cups   half-and-half or light cream
1    5.2ounce package  semisoft cheese with garlic and fine herbs, broken into pieces
1/8   teaspoon   salt
1/8   teaspoon   ground black pepper
1/4   cup   dry white wine
1    recipe  Crispy Shallots or 1 cup canned french-fried onions
Crispy Shallots
3/4   cup   vegetable oil
4    large  shallots or 1 large sweet onion, thinly sliced (about 1 cup total)
1/2   cup   milk
1    cup   all-purpose flour

directions
Preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. In a 12-inch skillet cook beans in enough lightly salted boiling water to cover for 3 to 5 minutes or until crisp-tender; drain. Transfer beans to a large bowl of ice water to stop cooking. Drain again.
In the same skillet cook pancetta over medium heat until crisp. Remove from skillet, reserving drippings; drain on paper towels. When cool, finely crumble or chop pancetta; set aside.
Meanwhile, add mushrooms, garlic, and thyme to drippings in skillet (if using pancetta, you may need to add 1 tablespoon vegetable oil); cook and stir for 5 to 6 minutes or until mushrooms are tender and liquid has evaporated. Stir in pancetta, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper. Add mushroom mixture to beans, gently tossing to combine.
For sauce, in a small saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Whisk in the semisoft cheese, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Remove from heat; stir in wine. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to prepared baking dish.
Bake for 25 to 30 minutes or until bubbly and beans are tender. If using, top with the French-fried onions during the last 5 minutes of baking. Let stand for 10 minutes. Stir green bean mixture. Sprinkle with Crispy Shallots.
Crispy Shallots
If desired, preheat oven to 375 degrees . In a small saucepan heat oil over medium-high heat. Dip a small handful of sliced shallots in milk, letting excess drip off. Toss shallots in flour; shake off excess flour. Place coated shallots in hot oil. Cook about 2 minutes or until golden and slightly crisp. Using a slotted spoon, transfer shallots to paper towels to drain; if desired, sprinkle lightly with salt. Repeat with remaining shallots, milk, and flour. If desired, line a baking sheet with foil; place shallots on prepared baking sheet. Reheat for 10 minutes before topping casserole.
Make Ahead Tip
TO MAKE AHEAD:
Assemble bean and mushroom mixture as directed through Step 3. Cover; chill for up to 24 hours. To serve, preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. Prepare sauce; toss with green bean mixture to coat. Place in prepared dish. Bake, covered, 20 minutes. Uncover, bake for 20 to 25 minutes more or until beans are tender. Omit Crispy Shallots. Top with the canned french-fried onions; bake for 5 to 8 minutes more or until bubbly and beans are tender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 449, Fat, total (g) 24, chol. (mg) 49, sat. fat (g) 10, carb. (g) 50, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 3, pro. (g) 12, vit. A (IU) 1214.76, vit. C (mg) 15.35, Thiamin (mg) 0.3, Riboflavin (mg) 0.55, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 613, Potassium (mg) 532, calcium (mg) 131.26, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   Yukon gold potatoes, sliced
1    8 ounce tub  light cream cheese spread with chive and onion
3/4   cup   milk
1/4   cup   finely shredded Parmesan cheese
1    tablespoon   snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8    ounces   cooked boneless ham, cut in bite-sized slices
1    pound   fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
    Tarragon sprigs (optional)
directions
Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 346, Fat, total (g) 16, chol. (mg) 67, sat. fat (g) 9, carb. (g) 30, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 8, pro. (g) 22, vit. A (IU) 971.8, vit. C (mg) 28.93, Thiamin (mg) 0.55, Riboflavin (mg) 0.33, Niacin (mg) 3.36, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 1162, Potassium (mg) 842, calcium (mg) 343.29, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Strata is the perfect breakfast for a Sunday morning or when you have overnight guests. Make this early in the morning or the day before and for a fun variation, try using sausage or pork and mushrooms instead.

ingredients
    Nonstick cooking spray
8    strips  bacon, crisp-cooked, drained, and chopped
1    9 ounce   package frozen cut asparagus, thawed and well-drained
3/4   cup   bottled roasted red sweet peppers, drained and chopped
12    slices  dry white bread, cut into 1/2-inch cubes (about 8 cups)
3    cups   shredded Swiss cheese (12 ounces)
8      eggs
3    cups   milk
1 1/2   teaspoons   dry mustard or 3 tablespoons Dijon-style mustard
1/2   teaspoon   salt
1/4   teaspoon   cayenne pepper
directions
Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.
Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.
In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours.
Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.
Variation
Pork, Pepper & Mushroom Strata:
Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers into mixture in skillet. Use 3 cups shredded American or cheddar cheese in place of the Swiss cheese.

Make Ahead Tip
Make-Ahead Tip
To make ahead, prepare as directed. Cover dish with plastic wrap and chill up to 24 hours. To serve, preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes.. Let stand for 10 minutes.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 365, Fat, total (g) 22, chol. (mg) 197, sat. fat (g) 10, carb. (g) 19, fiber (g) 1, pro. (g) 21, vit. A (IU) 583.08, vit. C (mg) 25.98, sodium (mg) 965, calcium (mg) 292.81, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    16 ounce package  frozen potato pierogi
1/3   cup   chopped onion
1    tablespoon   olive oil
4      cooked chicken sausages, sliced (12 ounces total)
1    8 ounce package  sliced mushrooms
1      clove garlic, minced
1    10 ounce package  frozen chopped spinach, thawed and squeezed dry
3    ounces   cream cheese, cut up
1/4   cup   chicken broth
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
1/2   cup   shredded mozzarella cheese
directions
Place the frozen pierogi in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogi in the baking dish. Sprinkle with mozzarella cheese.
Bake, uncovered, in a 400 degrees oven about 30 minutes or until lightly browned and heated through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 339, Fat, total (g) 18, chol. (mg) 81, sat. fat (g) 7, carb. (g) 29, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 18, vit. A (IU) 1700.66, vit. C (mg) 6.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.28, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 1204, Potassium (mg) 322, calcium (mg) 161.55, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   all-purpose flour
1    tablespoon   fresh thyme leaves or 1 1/2 teaspoons dried thyme, crushed
1 3/4   teaspoons   poultry seasoning
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
2    tablespoons   vegetable oil
3    pounds   skinless, boneless chicken thighs, cut into 1-inch pieces
2    cups   chicken broth
1 1/2   cups   sliced carrots (3 medium)
1 1/2   cups   sliced celery (3 stalks)
1    cup   chopped leeks (3 medium) or chopped onion (1 large)
1    cup   sliced fresh mushrooms
1    cup   frozen peas
1    cup   half-and-half, light cream, or milk
1/2   of a 15-ounce package (1 crust)  rolled refrigerated unbaked piecrust
directions
In a large resealable plastic bag combine 1/4 cup of the flour, the thyme, poultry seasoning, salt, and pepper. Add chicken pieces, half at a time, shaking to coat.
In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to a 5- to 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks, and mushrooms to chicken in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in frozen peas. In a small bowl combine the remaining 1/4 cup flour and the half-and-half; stir into mixture in cooker. Cover and cook about 30 minutes more or until thickened.
Meanwhile, preheat oven to 450 degrees F. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. Prick each wedge several times with a fork. Bake for 8 to 9 minutes or until light brown.
To serve, top each serving of chicken mixture with a baked piecrust wedge.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 439, Fat, total (g) 20, chol. (mg) 177, sat. fat (g) 7, carb. (g) 27, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 37, vit. A (IU) 4615.89, vit. C (mg) 7.43, Thiamin (mg) 0.31, Riboflavin (mg) 0.48, Niacin (mg) 11.06, Pyridoxine (Vit. B6) (mg) 0.87, Folate (µg) 51.05, Cobalamin (Vit. B12) (µg) 1.19, sodium (mg) 632, Potassium (mg) 681, calcium (mg) 77, iron (mg) 2.59, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Olive oil
1    14 1/2ounce can  diced tomatoes (undrained)
6      6-inch flour tortillas
12    ounces   lean ground beef
1      small onion, chopped
1      red or green sweet pepper, chopped
1    teaspoon   chili powder
1/4   teaspoon   ground cinnamon
4    ounces   cheddar cheese, shredded
    Fresh cilantro leaves
directions
Preheat oven to 400 degrees F. Brush a 9-inch pie plate with olive oil. Spread a large spoonful of diced tomatoes onto the bottom of pie plate. Arrange four of the tortillas on top of the tomatoes and up the sides of the plate, overlapping as necessary; set aside.
In a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until browned; drain off fat. Add chili powder and cinnamon; cook and stir for 1 minute. Stir in about half of the remaining tomatoes. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes. Spoon over tortillas in plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.
Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. If desired, top with cilantro.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 279, Fat, total (g) 15, chol. (mg) 56, sat. fat (g) 7, carb. (g) 18, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 18, vit. A (IU) 1367.7, vit. C (mg) 31.1, Thiamin (mg) 0.04, Riboflavin (mg) 0.18, Niacin (mg) 2.86, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 16.76, Cobalamin (Vit. B12) (µg) 1.1, sodium (mg) 462, Potassium (mg) 265, calcium (mg) 202, iron (mg) 2.54, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 - 1 1/4   pounds   uncooked ground turkey breast
1    teaspoon   onion powder
1/2   teaspoon   coarsely ground black pepper
1/2   teaspoon   dried sage, crushed
1/4   teaspoon   ground nutmeg
1/4   teaspoon   crushed red pepper
1/8   teaspoon   dried marjoram, crushed
    Nonstick cooking spray
3      whole grain English muffins, split
8      eggs or 4 eggs plus 1 cup refrigerated or frozen egg product, thawed
2    cups   fat-free milk
1    teaspoon   dry mustard
1/4   teaspoon   salt
1/4   teaspoon   paprika
1    cup   chopped green sweet peppers (2 small)
1    cup   chopped red sweet peppers (2 small)
1/4   cup   sliced green onions (2)
1    cup   shredded reduced-fat cheddar cheese (4 ounces)
directions
In a large bowl combine ground turkey breast, onion powder, black pepper, sage, nutmeg, crushed red pepper, and marjoram; mix well. In a large skillet cook turkey mixture over medium heat until brown.
Lightly coat a 3-quart rectangular baking dish with cooking spray. Cut English muffins into quarters; arrange in an even layer in baking dish. Sprinkle cooked turkey mixture evenly over English muffins.
In a large bowl whisk together eggs, milk, dry mustard, salt, and paprika; pour over layers in dish. Sprinkle sweet peppers and green onions over egg mixture. Cover and chill for 8 to 24 hours.
Preheat oven to 350 degrees F. Bake, uncovered, for 45 minutes. Sprinkle with cheese. Bake, for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 283, Fat, total (g) 11, chol. (mg) 230, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 27, vit. A (IU) 1276.9, vit. C (mg) 39.53, Thiamin (mg) 0.13, Riboflavin (mg) 0.4, Niacin (mg) 1.54, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 48.8, Cobalamin (Vit. B12) (µg) 0.75, sodium (mg) 362, Potassium (mg) 254, calcium (mg) 226, iron (mg) 2.06, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    10 ounce container  refrigerated light Alfredo pasta sauce
1/2   cup   milk
2 1/2   cups   cooked white rice or wild rice
2    cups   cubed cooked chicken
1    cup   frozen peas
1/3   cup   chopped bottled roasted red sweet peppers
1/4   cup   slivered almonds, toasted (optional)
1    tablespoon   snipped fresh basil or 1/2 tsp. dried basil, crushed
1    cup   soft bread crumbs
1    tablespoon   butter, melted
directions
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 456, Fat, total (g) 16, chol. (mg) 97, sat. fat (g) 8, carb. (g) 45, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 32, vit. A (IU) 1068.98, vit. C (mg) 40.15, Thiamin (mg) 0.42, Riboflavin (mg) 0.28, Niacin (mg) 9.67, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 672, Potassium (mg) 366, calcium (mg) 222.13, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    5 ounce can  evaporated milk
1/2   cup   fine dry bread crumbs
1      small onion, chopped (1/3 cup)
1    teaspoon   salt
1    teaspoon   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
1    pound   lean ground beef
4    ounces   dried spaghetti
1    tablespoon   butter
1      egg, lightly beaten
1/4   cup   grated Parmesan cheese
1    8 ounce can  pizza sauce
1    cup   shredded mozzarella cheese (4 ounces)
directions
Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees F). Carefully tilt dish and drain off fat.
Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
Spread half of the pizza sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining pizza sauce and the remaining 1/2 cup mozzarella cheese.
Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent overbrowning.) Let stand for 15 minutes before serving. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 393, Fat, total (g) 19, chol. (mg) 109, sat. fat (g) 9, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 29, vit. A (IU) 340.13, vit. C (mg) 2.95, Thiamin (mg) 0.22, Riboflavin (mg) 0.36, Niacin (mg) 5.53, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 1.95, sodium (mg) 899, Potassium (mg) 389, calcium (mg) 272.61, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      ears fresh corn on the cob
8    ounces   lean ground beef
7    ounces   uncooked chorizo sausage
1    15 ounce can  pinto beans, rinsed and drained
1    tablespoon   extra-virgin olive oil
1      small yellow onion, chopped
1      large yellow sweet pepper, chopped
2      cloves garlic, minced
3/4   cup   bottled chunky green salsa
1    tablespoon   chili powder
2    teaspoons   ground cumin
1/4   teaspoon   cayenne pepper
4    8 - 9 inches   flour tortillas
1 1/2   cups   shredded cheddar or Monterey Jack cheese
    Sour Cream (optional)
    Chopped tomatoes and cilantro (optional)
directions
Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.
In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.
In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.
Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 514, Fat, total (g) 29, chol. (mg) 82, sat. fat (g) 12, carb. (g) 33, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 3, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 0.83, Thiamin (mg) 0.43, Riboflavin (mg) 0.4, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 890, Potassium (mg) 726, calcium (mg) 292.81, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1    10 3/4ounce can  condensed cream of chicken with herbs soup
1    8 ounce carton  dairy sour cream
6    ounces   smoked cheddar cheese, shredded (1-1/2 cups)
1    28 ounce package  frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
3    cups   chopped smoked or roasted chicken or turkey
    Crushed croutons (optional)
directions
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 399, Fat, total (g) 20, chol. (mg) 80, sat. fat (g) 12, carb. (g) 31, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 25, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.09, Riboflavin (mg) 0.22, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 1313, Potassium (mg) 412, calcium (mg) 272.61, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Filling
3    teaspoons   canola oil, divided
1    cup   frozen pearl onions, thawed
1    cup   peeled baby carrots
10    ounces   cremini mushrooms, halved
2 1/2   cups   reduced-sodium chicken broth, divided
1/4   cup   cornstarch
2 1/2   cups   diced cooked chicken, or turkey
1    cup   frozen peas, thawed
1/4   cup   reduced-fat sour cream
1/4   teaspoon   salt
    Freshly ground pepper, to taste
Biscuit topping
3/4   cup   whole-wheat pastry flour, (see Ingredient Note)
3/4   cup   all-purpose flour
2    teaspoons   sugar
1 1/4   teaspoons   baking powder
1/2   teaspoon   baking soda
1/2   teaspoon   salt
1    teaspoon   dried thyme
1 1/2   tablespoons   cold butter, cut into small pieces
1    cup   nonfat buttermilk, (see Tip)
1    tablespoon   canola oil
directions
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Tips:
Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 403, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 4, carb. (g) 46, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 29, vit. A (IU) 3401.32, sodium (mg) 667, Potassium (mg) 427, Vegetables () 1, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

•     Nonstick cooking spray
• 1    pound   extra-lean ground beef
• 2    cups   1/2-inch pieces peeled pumpkin or winter squash
• 1      medium red sweet pepper, coarsely chopped (3/4 cup)
• 1      medium onion, coarsely chopped (1/2 cup)
• 2      cloves garlic, minced
• 1    cup   frozen whole kernel corn
• 1/2   cup   couscous
• 1      recipe Moroccan Spice Blend
• 1    cup   50% less sodium beef broth
• 1/2   8 ounce package  reduced-fat cream cheese (Neufchatel), cut up
• 1/2   cup   yellow cornmeal
• 1/3   cup   all-purpose flour
• 1    tablespoon   sugar
• 1 1/4   teaspoons   baking powder
• 1/4   teaspoon   salt
• 1/2   cup   fat-free milk
• 1      egg, beaten
• 2    tablespoons   olive oil
•     Snipped fresh mint (optional)
•     Toasted pumpkin seeds (optional)

• 1    teaspoon   ground cumin
• 1/2   teaspoon   ground coriander
• 1/2   teaspoon   ground ginger
• 1/4   teaspoon   salt
• 1/8   teaspoon   ground cinnamon

Moroccan Spice Blend

ingredients
3    tablespoons   canola oil, divided
1      medium sweet onion, (half diced, half thinly sliced), divided
8    ounces   mushrooms, chopped
1    tablespoon   onion powder
1 1/4   teaspoons   salt , divided
1/2   teaspoon   dried thyme
1/2   teaspoon   freshly ground pepper
2/3   cup   all-purpose flour, divided
1    cup   low-fat milk
3    tablespoons   dry sherry, (see Ingredient Note)
1    pound   frozen French-cut green beans, (about 4 cups)
1/3   cup   reduced-fat sour cream
3    tablespoons   buttermilk powder, (see Ingredient Note)
1    teaspoon   paprika
1/2   teaspoon   garlic powder
directions
Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Tips:
Ingredient notes:
Don't use the high-sodium "cooking sherry" sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 212, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 7, sodium (mg) 533, Potassium (mg) 259, calcium (mg) 161.55, Vegetables () 1, Starch () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

• 3    cups   shredded, cooked chicken
• 1    1 1/4ounce packet  taco seasoning
• 1/2   cup   water
• 2    cups   salsa verde
• 9      flour tortillas, fajita-size
• 1    15 1/2ounce can  refried beans, warmed in microwave
• 8    ounces   sour cream
• 3    cups   shredded cheddar cheese

Similar to the familiar Italian classic recipe, this meal-in-a-pot is brimming with onions, mushrooms, and herb-seasoned tomatoes.

Recipe from