Date Posted: March 11, 2013

Ingredients (serves 4 people)

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 8 ounces white mushrooms, stems removed, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 1 can (4.5 ounces) diced green chilies
  • 1/2 cup shredded Cheddar cheese, plus more for topping
  • 1/2 cup shredded Monterey Jack cheese, plus more for topping
  • 1/4 cup sour cream, plus more for topping
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Salt and pepper, to taste, 8 large flour tortillas
  • 1 can (10 ounces) enchilada sauce
  • Cooking spray

Directions

  • Preheat oven to 350°F.
  • Spray a 9”x13” baking dish with cooking spray, set aside.
  • Heat oil in a large skillet over medium-high heat. Add chopped onion and mushrooms and sauté just until soft, about 5 minutes.
  • Remove from heat, stir in cumin and chili powder. Let cool slightly and stir in the black beans, diced green chilies, Cheddar and Monterey Jack cheeses, sour cream and cilantro. Stir until well blended. Season to taste with salt and pepper.
  • Divide mixture between the 8 tortillas, placing filling just off center of each tortilla. Roll tortillas into loose cylinders. Place the seam side down in the prepared dish. Pour enchilada sauce over top and sprinkle with additional cheese.
  • Bake until bubbling and lightly browned, 15-20 minutes. Let stand 5 minutes before serving. Garnish with additional sour cream and chopped cilantro.
Date Posted: March 11, 2013
parmesan-chicken-and-artichoke-linguine-size-3

Ingredients (serves 4 people)

  • 1 pound linguini
  • 4 (3 ounce) thin chicken cutlets
  • 1/4 cup all-purpose flour
  • 2 tablespoons finely grated Parmesan cheese
  • 2-3 tablespoons olive oil
  • 1 cup reduced-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 can artichoke hearts, drained and quartered
  • 2 tablespoons drained capers*
  • 1 tomato, diced
  • 2 tablespoons butter
  • 1/4 cup chopped parsley
  • Salt and pepper, to taste
  • *Tip: Capers are the pickled or salted buds of a flowering Mediterranean bush. They’re popular in Italian—especially Sicilian—cuisine. Look for jars of them near the olives and pickles at your local supermarket.

Directions

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain and rinse.
  • While the pasta’s cooking, prep the chicken: In a shallow dish, combine flour and Parmesan, season with salt and pepper, then mix well. Dip chicken culets into the flour mixture and shake off any excess.
  • Heat oil in a large skillet over medium-high heat. Cook chicken until lightly golden brown, about 2-4 minutes per side. Transfer to a plate and set aside.
  • Add broth to skillet and bring to a boil. Scrape off the bits left in the bottom of the skillet—they’ll add flavor to the sauce. Boil until reduced by half.
  • Add garlic, artichokes, capers and tomatoes, gently swirling the skillet to combine. Bring to boil, then remove from heat. Add butter and parsley, swirling to combine. Season with salt and pepper to taste.
  • Arrange chicken on top of the sauce, then cover to keep warm until the pasta is ready.
  • Serve chicken and sauce over linguine with a sprinkle of Parmesan cheese.
  • Tip: No pasta in the pantry? Try serving Parmesan-crusted chicken over mashed potatoes or Caesar salad. Or make extra chicken, then chop and use in easy lunchtime wraps.
Date Posted: March 11, 2013
beef-and-potato-wrap-size-3

Ingredients (serves 4 people)

  • 4 tortillas (10-12 in.), heated according to package instructions
  • 4 tsp coarse-grain mustard
  • 8 romaine lettuce leaves
  • 12 ounces rare roast beef, thinly sliced
  • 4 teaspoons Italian dressing
  • 1 cup prepared potato salad
  • Salt and pepper, to taste

Directions

  • On a clean working surface, lay out the four tortillas and spread each with 1 teaspoon of the coarse-grained mustard. Place two romaine lettuce leaves on one side of each tortilla.
  • In a small mixing bowl, lightly toss the roast beef strips in the Italian dressing, then evenly distribute the meat onto the four tortillas, spooning it over the lettuce leaves.
  • Divide the prepared potato salad into four equal servings and spoon onto the roast beef. Season with salt and pepper to taste.
  • Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle. Heat up a jar of beef gravy and serve alongside your wrap as a savory dipping sauce.
  • Tip: Your local deli offers several varieties of roast beef. Typically, they’ll be happy to let you sample them so you can find your family’s favorite.
  • Tip: Keep changing up the flavor by considering these tasty ingredient substitutions: try replacing your potato salad with mashed potatoes, veggie salad or coleslaw. In lieu of Italian dressing, try smothering the roast beef in tangy steak sauce. When you’re wrapping up the ingredients, let your imagination run wild.
  • Next time you’re browsing your cupboards for lunch or dinnertime fixings, consider rolling simple ingredient combinations into one-of-a-kind wraps. With so many options and easy instructions, you’ll spend mere moments prepping your meal before you declare, that’s a wrap!
Date Posted: March 11, 2013
thai-chicken-lettuce-wraps-size-3

Ingredients (serves 4 people)

  • 2 cups leftover cooked chicken breast, cut into 3/4” pieces
  • 2 tablespoons peanut or canola oil
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 teaspoons chili sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1 bunch scallions, trimmed and sliced
  • 1 can (8 oz.) water chestnuts, drained and sliced
  • 1/4 cup unsalted cashews, chopped
  • Cracked black pepper, to taste
  • 1 head of iceberg lettuce, leaves separated into individual cups

Directions

  • Combine soy sauce, honey and chili sauce in a small dish and set aside.
  • Heat oil over medium-high heat in a large skillet. Add chicken and season with pepper as desired, cook for approximately 3 minutes, stirring occasionally.
  • Lower to medium heat and add garlic, ginger and scallions, cooking and stirring for about 1 minute.
  • Stir in water chestnuts and half of your sauce mixture. Continue to cook until chicken is heated through.
  • Remove from heat and sprinkle with chopped cashews. Spoon desired amount of the stir-fry mixture into the center of individual lettuce cups and drizzle with extra sauce. Simply hold filled lettuce cups like a taco to eat.
  • Tip: If packing your Thai Chicken Lettuce Wraps for lunch, transport the stir-fry mix in a sealed container and lettuce cups in a medium-sized plastic zip-top bag.
Date Posted: March 11, 2013
Strawberry-Preserve-Cupcakes-1-size-3

Ingredients (serves 12 people)

  • 1 package of moist strawberry cake mix
  • 2 cups sour cream
  • 3 eggs
  • 1/4 cup water
  • 1/3 cup strawberry preserves
  • 2 muffin pans
  • 24 paper baking cups

Directions

  • Preheat oven to 350°F and line two muffin pans with paper baking cups.
  • In a large bowl, combine cake mix, sour cream, eggs and water.
  • Stir with a spoon and/or whisk until well blended.
  • Fill paper-lined muffin cups with batter until 1/2 full.
  • Using a spoon, make a slight indentation in the center of each cup
  • fill with a heaping 1/2 teaspoonful of strawberry preserves.
  • Spoon remaining batter evenly over each filled cup, covering preserves. (Muffin cups should be about 3/4 full.)
  • Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean.
  • Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in refrigerator.
Date Posted: March 11, 2013
one-bowl-quick-quiche-size-3

Ingredients (serves 6 people)

  • 1 1/2 cups fat free half and half
  • 6 eggs
  • 3/4 cup biscuit mix
  • 1/4 cup butter, melted
  • 1 teaspoon kosher salt
  • Ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 4 teaspoons onion, finely minced
  • 1 package (10-12 ounces) frozen spinach, cooked and drained
  • 2 cups Italian cheese blend, shredded
  • 1/2 cup feta cheese, crumbled
  • 3-4 strips of bacon, cooked and crumbled (optional)

Directions

  • Preheat your oven to 350ºF. Lightly grease a 9” deep-dish pie pan or 10” quiche dish.
  • Beat eggs and whisk in the half and half in a large bowl. Add butter, cheese, herbs and spices and fold together.
  • Fold in the spinach and then the biscuit mix to incorporate.
  • Pour the mixture into your greased pie or quiche dish carefully, just to the top of the dish. Place the dish onto a cookie sheet inside the oven in case of spill over.
  • Bake in the oven for about 50 minutes, until the top is golden brown and a knife can be inserted in the center and come out clean. Cut into slices and serve.
  • Tip: Always preheat your oven 25º lower if you’re using a non-stick pan. This may require a slightly longer cook time.
  • Tip: If thawing spinach in your refrigerator, be sure to place it in a small bowl to capture draining liquids. For straining, place two thick paper towels in your colander or strainer. Empty the thawed spinach into the center of towels. Gather towels around spinach and squeeze to remove excess liquids.
Date Posted: March 11, 2013
chicken-taquitos-size-3

Ingredients (serves 6 people)

  • 1 cup onion, chopped
  • 3 gloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 cup fresh cilantro, chopped
  • 2 cups chicken*, cooked and shredded
  • 12 6” flour tortillas
  • 1 cup Cotija cheese**, crumbled
  • 3 tablespoons olive oil
  • Salsa, for dipping
  • Nonfat Greek yogurt, for dipping
  • *Tip: Save time by using a store-bought rotisserie chicken. For leftovers, try our Zesty Chicken Quesadillas or Shredded Chicken Sliders with Cherry Chipotle Barbecue Sauce.
  • **Tip: Cojita cheese is a hard Mexican cheese found at specialty food stores and some grocery stores. For this recipe, feel free to substitute shredded jack cheese.

Directions

  • Preheat oven to 425°F and grease baking sheet with 1 tablespoon olive oil.
  • In a medium skillet, heat olive oil over medium heat. Add onion and cook until fragrant and golden brown, about 12 minutes. Add garlic and cook for 3 minutes, then reduce heat to medium low. Add the cumin, cayenne and salt, then cook for 3 more minutes. Turn off heat and toss in cilantro and shredded chicken. Set aside.
  • To assemble, lay tortillas on a clean work surface and spread the bottom third of each with 3 tablespoons of chicken mixture. Top with a tablespoon of cheese, then roll up. Place seam-side down on baking sheet.
  • Brush rolls lightly with olive oil and sprinkle with sea salt. Bake until crisp and lightly browned, about 12 to 15 minutes.
  • Slice them in half on the bias, then serve with sides of salsa and Greek yogurt for dipping.
  • Tip: For delicious dinner in a snap, keep a sealed bag of pre-made chicken taquitos in the freezer. To cook, just pop them in the oven on an oiled baking sheet for 10 minutes at 425°F.
Date Posted: March 11, 2013
southwestern-turkey-chili-1-size-3

Serves 4
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon chili powder
  • Pinch of cumin, optional
  • 2-3 cups shredded turkey*
  • 1 can diced tomatoes with garlic & onion
  • 1 1/2 cups kidney beans, drained
  • Salt and pepper, to taste
  • Lime wedges, to garnish
  • Sour cream, to garnish
  • Cilantro, to garnish

*Tip: No leftover turkey? Use 1 pound of ground turkey instead.

Instructions

  • In a large pot over medium heat, sauté onion with olive oil, chili powder, cumin, salt and pepper until tender. Stir in turkey and cook until warm, about 5 minutes.
  • Add beans and undrained tomatoes. Pour in 1/2 a can of water, then stir.
  • Cover and simmer 10 to 15 minutes. Serve with lime wedges and top with low fat sour cream and chopped cilantro, if desired.
Date Posted: March 11, 2013
Irish-Mashed-Potatoes-1-size-3

Ingredients (serves 4 people)

  • 1/2 lb. Yukon Gold potatoes (washed and scrubbed)
  • 1 can (10-12 ounces) of kale (drained thoroughly)
  • 6 slices of bacon
  • 1 small onion chopped
  • 1/4 cup half & half
  • 1 stick of butter (softened at room temp)
  • Optional Toppings: shredded cheddar cheese, crumbled bacon

Directions

  • Place potatoes in stockpot and top off with water. Bring to boil on high heat and continue boiling for about 20 minutes until soft and easily pierced with a fork.
  • Prepare bacon in skillet and cook until crispy, remove and dry on paper towels. (Save bacon drippings.)
  • Once bacon dries, crumble to small pieces.
  • Place chopped onions into skillet with reserved drippings and cook until browning begins.
  • Add kale to skillet with onions. Stir until heated thoroughly and remove from heat.
  • Drain potatoes and place in large mixing bowl. Use a masher (preferred) or large fork to break the potatoes.
  • Add butter & cream and continue smashing. Don’t over work. The texture should be smashed, not whipped.
  • Add kale, onion and crumbled bacon and smash together with potatoes.
  • Serve in a large bowl. Top with additional crumbled bacon and shredded cheddar cheese.
Date Posted: March 11, 2013
Beignets-1-size-3

Ingredients (serves 12 people)

  • 1 roll (12-count) raw buttermilk biscuits
  • 1 gallon vegetable oil
  • Powdered or cinnamon sugar, to garnish

Directions

  • In a deep fryer, pour vegetable oil to the fill line and set temperature to 360°F.
  • Separate biscuits, then cut into quarters. Once oil is hot, fry biscuit quarters, turning once, until golden brown and floating, about 3 minutes.
  • With a slotted spoon, carefully transfer beignets to a paper towel-lined plate.
  • Sprinkle with powdered or cinnamon sugar and serve immediately.
  • Tip: If you don’t have a fryer, a Dutch oven works just as well. Fill the pot with 2” of vegetable oil, heat until instant-read thermometer registers 360°F. Fry biscuits in oil, about 1 1/2 minutes per side, until golden brown.