Posts

Ingredients 1 package (12 ounces) frozen turkey breakfast sausage links, thawed1 cup reduced-fat biscuit/baking mix1 cup shredded reduced-fat cheddar cheese1 teaspoon ground mustard1 teaspoon Italian seasoning1 cup egg substitute2 large eggs2 cups fat-free milk Preparation Remove sausage from casings; crumble into a large skillet. Cook until no longer pink; drain. In a large bowl, combine the biscuit mix, cheese, mustard and Italian seasoning; add sausage. In another bowl, whisk the egg substitute, eggs and milk; stir into the sausage mixture....

Ingredients 2 large potatoes, peeled and sliced1 cup sliced carrots1 small onion, sliced1/4 cup water1 cup frozen peas2 tablespoons all-purpose flour1-1/2 teaspoons seasoned salt1/4 teaspoon ground mustard1/8 teaspoon pepper1 cup milk1/2 cup process cheese (Velveeta) Preparation In a 2-qt. microwave-safe dish, combine the potatoes, carrots, onion and water. Cover and microwave on high for 5-1/2 minutes. Add peas; cook 3 minutes longer or until vegetables are tender. Meanwhile, in a 1-qt....

Ingredients 1 pound ground beef1 pound bulk Italian sausage1 jar (24 ounces) meatless spaghetti sauce2 large eggs, beaten1 carton (15 ounces) ricotta cheese1-1/2 cups 4% cottage cheese1/4 cup grated Parmesan cheese1/4 cup grated Romano or Asiago cheese8 no-cook lasagna noodles4 cups shredded part-skim mozzarella cheese6 slices provolone cheese, quartered Preparation Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce....

Ingredients 1/2 cup finely chopped crystallized ginger1/4 cup packed brown sugar1/4 cup chopped pecans1-1/2 teaspoons grated lemon zest6 medium Bartlett or Anjou pears2 tablespoons butter, cubedOptional: Vanilla ice cream and caramel ice cream topping Preparation In a small bowl, combine the ginger, brown sugar, pecans and lemon zest. Using a melon baller or long-handled spoon, core pears to within 1/4 in. of bottom. Spoon ginger mixture into the center of each....

Ingredients 2 large sweet potatoes, peeled and cubed1 can (14-1/2 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained1 cup water1 tablespoon chili powder 1 teaspoon ground ginger1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon pepper1/4 cup minced fresh cilantro Preparation In a 3- or 4-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro....

Ingredients 22 fire-roasted tomato Triscuits, crushed3/4 cup plus 3 tablespoons garlic-herb mayonnaise, divided4 boneless skinless chicken breast halves (6 ounces each)4 cups fresh baby spinach4 slices part-skim mozzarella cheeseDash pepper Preparation Place crushed crackers and 3/4 cup mayonnaise in separate shallow bowls. Dip chicken in mayonnaise and then coat with crackers. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until no longer pink....

Ingredients 1 cup butter, softened1 cup sugar2 eggs3 cups all-purpose flour1 teaspoon baking soda1/3 cup thawed lemonade concentrateTOPPINGS:1/2 cup thawed lemonade concentrateAdditional sugar Preparation In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition. Drop by rounded teaspoonfuls onto ungreased baking sheets....

Ingredients 1/2 cup butter, softened2/3 cup plus 1 tablespoon sugar, divided1 egg1/2 teaspoon vanilla extract1 cup all-purpose flour1/2 teaspoon baking soda1/2 cup sour cream1/2 teaspoon ground cinnamon Preparation In a bowl, cream butter and 2/3 cup sugar until light and fluffy, about 5 minutes. Beat in egg and vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Beat just until combined. Combine the cinnamon and remaining sugar; sprinkle 1-1/2 teaspoons into an 8-in....

Ingredients 4 cups uncooked wagon wheel pasta1 pound lean ground beef (90% lean)2 cans (10-3/4 ounces each) condensed tomato soup, undiluted1 cup medium salsa1 jar (4-1/2 ounces) sliced mushrooms, drained1 teaspoon dried oregano1/2 cup sour cream1/3 cup shredded Monterey Jack cheese Preparation Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano....

Ingredients 6 medium ears sweet corn, husked and halved1/4 cup sour cream1/4 cup mayonnaise1/2 cup grated Cotija cheese or Parmesan cheese2 teaspoons chili powder1/4 teaspoon cayenne pepper, optional6 lime wedges Preparation Insert a metal or soaked wooden skewer into the cut end of each piece of corn. Grill, covered, over medium heat until tender, 25-30 minutes, turning often. In a small bowl, combine sour cream and mayonnaise; spread over corn. Sprinkle with cheese, chili powder and, if desired, cayenne....

Ingredients 2 cans (15 ounces each) cannellini beans, rinsed and drained2 cups cubed cooked turkey1 can (14-1/2 ounces) chicken broth1 can (10 ounces) diced tomatoes and green chiles, undrained1 cup salsa1/2 teaspoon ground cumin1/4 teaspoon curry powder1/4 teaspoon ground ginger1/4 teaspoon paprika Preparation In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through.

Ingredients 2 packages white cake mix (regular size)1 teaspoon almond extractFILLING:2-1/4 cups heavy whipping cream1 cup confectioners’ sugar, divided1/2 cup 2% milk1 package (3.4 ounces) instant pistachio pudding mix6 tablespoons cream cheese, softened, divided 1/4 cup baking cocoa1 cup chopped maraschino cherries1/2 teaspoon almond extract Preparation Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter....

Ingredients 1 cup chicken broth3/4 cup uncooked couscous1 medium yellow summer squash, chopped3/4 cup chopped carrot1/2 cup chopped green pepper1/4 cup chopped sweet onion2 tablespoons butter1/2 teaspoon Italian seasoning1/2 teaspoon salt-free lemon-pepper seasoning Preparation In a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until broth is absorbed. Meanwhile, in a large skillet, saute the squash, carrot, green pepper and onion in butter until tender....

Ingredients 1/4 cup butter, cubed1 pound medium fresh mushrooms2 teaspoons dried basil1/2 teaspoon dried oregano1/2 teaspoon seasoned salt1/4 teaspoon garlic powder1 teaspoon browning sauce, optional Preparation In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings and, if desired, browning sauce. Reduce heat to medium; cook, covered, for 3-5 minutes to allow flavors to blend.

Ingredients 1 pound bulk pork sausage1 large onion, chopped2 celery ribs, chopped1 can (14-1/2 ounces) chicken broth2 large eggs, lightly beaten1/4 cup butter, melted1-1/2 teaspoons rubbed sage1/2 teaspoon pepper1 package (12 ounces) seasoned stuffing cubes1 large tart apple, chopped1 cup chopped walnuts or pecans Preparation In a large skillet, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer sausage mixture to a greased 5-qt....

Ingredients 1/2 cup butter, softened1 tablespoon minced chives1 tablespoon minced fresh dill1 tablespoon minced fresh parsley1/2 teaspoon dried thyme1/4 teaspoon saltDash garlic powderDash cayenne pepperHot cooked corn on the cob Preparation In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers up to 1 week or freeze up to 3 months.

Ingredients 1 pound lean ground beef (90% lean)1/4 cup each finely chopped celery, onion and green pepper1/2 cup barbecue sauce1 tube (12 ounces) refrigerated flaky biscuits (10 count)1/2 cup shredded cheddar cheese Preparation Heat oven to 400°. In a large skillet, cook beef and vegetables over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Stir in barbecue sauce; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally....

Ingredients 1 boneless pork shoulder butt roast (3 to 4 pounds)3 garlic cloves, thinly sliced2 teaspoons olive oil1/2 teaspoon salt1/2 teaspoon pepper1 bunch green onions, chopped1-1/2 cups minced fresh cilantro1 cup salsa1/2 cup chicken broth1/2 cup tequila or additional chicken broth2 cans (4 ounces each) chopped green chiles12 flour tortillas (8 inches) or corn tortillas (6 inches), warmedOptional: Fresh cilantro leaves, sliced red onion and chopped tomatoes Preparation Cut roast in half; place in a 5-qt....

Ingredients 4 pounds pork spareribs1 can (15-1/4 ounces) sliced peaches, undrained1/2 cup packed brown sugar1/4 cup ketchup1/4 cup white vinegar2 tablespoons soy sauce1 garlic clove, minced1 teaspoon salt1 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold waterHot cooked rice Preparation Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain. Transfer to a 5-qt. slow cooker. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic, salt and pepper; pour over ribs....

Ingredients 1 1/4 lb. onion 2 1/2 tbsp. white rice 2 tbsp. unsalted butter 1/2 c. heavy cream 1/2 tsp. freshly grated nutmeg 1/2 c. shredded Gruyère cheese salt Freshly ground pepper 1 tbsp. minced chives Preparation Step 1Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil — to catch drips — and a rack....