Baked Sweet Potatoes

Baked Sweet Potatoes
SUBMITTED BY: JENNCOOK
(allrecipes.com)

PREP TIME 10 Min
COOK TIME 1 Hr 5 Min
READY IN 1 Hr 15 Min
Original recipe yield: 4 servings

About scaling and conversions
INGREDIENTS
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

International Beef Stew (Dairy Free)

International Beef Stew
SUBMITTED BY: GRIZZLY_JIMM
(allrecipes.com)

PREP TIME 20 Min
COOK TIME 5 Hrs
READY IN 5 Hrs 20 Min
Recipe yield: 5 servings

INGREDIENTS
1-3/4 pounds cubed beef
1-1/2 onions, sliced
3 carrots, sliced
1-1/4 cups cubed potatoes
1-1/2 stalks celery, sliced
1/4 pound fresh mushrooms, quartered
1/2 (16 ounce) package frozen mixed vegetables
1/2 (28 ounce) can crushed tomatoes
2-1/2 cloves garlic, pressed
1 teaspoon dried rosemary
1 teaspoon dried sage
1-1/2 teaspoons dried basil leaves
salt and pepper to taste
4 cups water

DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C).
In a large, ovenproof pot, combine beef, onions, carrots, potatoes, celery, mushrooms, mixed vegetables, tomatoes. Season with garlic, rosemary, sage, basil, salt, pepper. Pour in water. Cover tightly with foil and bake 5 to 6 1/2 hours.

Mexican Chicken Corn Soup (crockpot)

Mexican Chicken Corn Soup Recipe
Submitted by: jacqueline austin nebulized
(cdkitchen.com)

Serves/Makes: 6

Ingredients:
2 pounds chicken tenders
2 cans (7 oz size) Mexican style corn
1/4 cup chopped green bell pepper
1 can (10 oz size) tomatoes
1 can (15 oz size) black beans
2 cans (14.5 oz size) chicken broth
1 package taco seasoning mix
1 cup shell pasta

Directions:

Place all ingredients except pasta into crockpot and cook on LOW for 6-8 hours.

Add pasta in the last hour and a half of cooking time.

S’more Peanut Butter Bars

S’more Peanut Butter Bars (Cookie Mix)
By: Betty Crocker

Prep Time:10 min
Start to Finish:1 hr 20 min
Makes:24 bars

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Water, vegetable oil and egg called for in cookie mix directions
1 container Betty Crocker® Rich & Creamy chocolate frosting
2 cups miniature marshmallows
2 cups Golden Grahams® cereal

1. Heat oven to 350°F. Make cookie dough as directed on pouch. Press dough into ungreased 13x9-inch pan.
2. Bake 16 to 18 minutes or until golden brown around edges.
3. Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth. Reserve 1/4 cup. Pour remaining frosting over warm bars. Sprinkle marshmallows and cereal over frosting.
4. Bake 3 to 5 minutes longer or until marshmallows are puffed. Cool 15 minutes. Drizzle reserved frosting over bars. Cool completely, about 30 minutes. For bars, cut into 6 rows by 4 rows.

High Altitude (3500-6500 ft): Increase first bake time to 18 to 20 minutes.

Nutrition Information

1 Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 10mg; Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 22g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Mint Chocolate Chip Frozen Yogurt

Mint Chocolate Chip Frozen Yogurt
from: biggestloser.com

1 3/4 cup skim milk
2 teaspoons powdered gelatin
1 cup Splenda
1 17.6-ounce container 0-percent Fage Brand Greek yogurt
1/2 teaspoon organic peppermint extract
Green food coloring
1 ounce 99-percent chocolate, unsweetened, very finely chopped or 1/4 cup cocoa nibs

In a large mixing bowl sprinkle gelatin over 1/2 cup skim milk. Heat together remaining 1 1/4 cup skim milk with Splenda. When boiling, pour into the bowl and stir until gelatin is dissolved. Then, stir yogurt into gelatin mixture. Whisk in peppermint extract and enough green food coloring for desired color. Finally, freeze in an ice cream machine according to instructions. Stir in chocolate and serve or freeze until desired consistency. Serves 4

Greek Pita Chicken Sandwiches (crockpot)

Greek Pita Chicken Sandwiches Recipe
Submitted by: Valerie, Padre Island, TX, USA
(cdkitchen.com)

Serves/Makes: 8


Ingredients:
4 boneless, skinless chicken breasts
1 medium sweet onion, thinly sliced
1/2 teaspoon minced garlic
1 1/2 teaspoon lemon pepper seasoning
1/2 teaspoon dried oregano
1/4 teaspoon allspice
1/2 cup plain yogurt
pita bread, cut in half

Directions:

Place chicken in greased 2 1/2 to 3 1/2-quart slow cook er. Lay onion over chicken and sprinkle with seasonings. Cover and cook on low heat 6-8 hours.

Break chicken apart with two forks and stir in yogurt. Spoon into warm pita bread halves. Garnish with Roma tomato and cucum ber slices.

Hearty Backyard Burgers

Hearty Backyard Burgers
By: Light & Tasty
I like to toast rye rolls or whole wheat hamburger buns on the grill for a few minutes while the burgers finish cooking. Then I top the burgers with ketchup and pickle planks right before serving.

SERVINGS: 6
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 25 min.

Ingredients:
1/2 cup finely chopped onion
1/4 cup beer or nonalcoholic beer
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
6 rye rollsor whole wheat hamburger buns, split
6 lettuce leaves
12 tomato slices

Directions:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into six patties.
Coat grill rack with cooking spray before starting the grill. Cover and grill over medium-high heat for 4-5 minutes on each side or until no longer pink and a meat thermometer reads 160°. Serve on rolls with lettuce and tomato slices. Yield: 6 servings.

Nutrition Facts
One serving:(1 burger)
Calories: 307
Fat:12 g
Saturated Fat:4 g
Cholesterol:70 mg
Sodium:686 mg
Carbohydrate:25 g
Fiber:4 g
Protein:25 g
Diabetic Exchange:3 lean meat, 1-1/2 starch.

Roasted Lemon Whole Chicken

Roasted Lemon Chicken
By: Light & Tasty
This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.

SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 1 hour + standing

Ingredients:
1 whole broiler/fryer chicken (3-1/2 pounds)
1-1/2 teaspoons salt-free lemon-pepper seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1 medium lemon, halved
2 fresh rosemary sprigs

Directions:
Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string.
Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a meat thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving. Yield: 6 servings.

Nutrition Facts
One serving:3-1/2 ounces cooked chicken
Calories: 197
Fat:8 g
Saturated Fat:2 g
Cholesterol:90 mg
Sodium:215 mg
Carbohydrate:2 g
Fiber:0 g
Protein:29 g

Chicken Rice Casserole

Chicken Rice Casserole
by: Light & Tasty
"Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. —Mary Louise Chubb of Perkasie, Pennsylvania"

SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min.

Ingredients:
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

Directions:
In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear. Sprinkle with almonds and parsley. Yield: 6 servings.

Nutrition Facts

One serving:(1 each)
Calories: 351
Fat:8 g
Saturated Fat:1 g
Cholesterol:66 mg
Sodium:493 mg
Carbohydrate:37 g
Fiber:4 g
Protein:33 g
Diabetic Exchange:3 lean meat, 2 starch, 1 vegetable.

Quick Chick (great if you're diabetic)

Quick Chick (great if you're diabetic)
SUBMITTED BY: Kathy Miller (allrecipes.com)

"Chicken simmered with celery, onion, mushrooms and soy sauce. This is a quick meal my kids have always called 'popcorn' chicken. Serve with rice, if desired."

PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
Original recipe yield: 4 servings

INGREDIENTS
1/2 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup chopped celery
2 onions, sliced, separated into rings
1 (4.5 ounce) can mushrooms, with liquid
2 tablespoons soy sauce
1 teaspoon vegetable oil

DIRECTIONS
Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 128
Total Fat: 3.8g
Cholesterol: 34mg
Sodium: 657mg
Total Carbs: 8.1g
Dietary Fiber: 2.3g
Protein: 15.5g

Texas Coleslaw

Texas Coleslaw
by: Betty Crocker
"Take this coleslaw along to your next potluck! Lime juice and cilantro add extra-fresh flavor and corn bumps up the color."

Prep Time:15 min
Start to Finish:1 hr 15 min
Makes:16 servings (1/2 cup each)

1 bag (16 ounces) coleslaw mix
1/2 cup chopped fresh cilantro
2 cans (11 ounces each) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1/4 cup vegetable oil
3 tablespoons lime or lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon salt

1. Toss coleslaw mix, cilantro and corn in very large (4-quart) bowl. Place oil, lime juice, cumin and salt in tightly covered container; shake well. Pour over coleslaw mixture; toss.
2. Cover and refrigerate 1 to 2 hours to blend flavors.

Nutrition Information

1 Serving: Calories 75 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 125 mg; Total Carbohydrate 5 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 20 %; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
Two cups Green Giant® Niblets® frozen corn, cooked as directed on the package and rinsed with cold water, can be used instead of the canned corn.

Variation
If your family likes foods hot and spicy, add 1 jalapeño chili, seeded and finely chopped, to the coleslaw mixture.

Did You Know...
Mysteriously, coleslaw always seems to shrink in the refrigerator! This version also shrinks a bit in the fridge, and as is typical with vinaigrette-based slaws, some of the cabbage pieces become translucent during storage.

Italian Chicken With Mushrooms (crockpot)

Italian Chicken With Mushrooms Recipe
Submitted by: Danika, Nebraska USA (cdkitchen.com)

Serves: about 4

Ingredients:
4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1 package (8-ounce size) cream cheese
1 can (10 1/2-ounce size) cream of chicken soup
1 jar (8-ounce size) mushrooms stems and pieces, drained

Directions:

Place chicken in a greased 3 1/2 to 5-quart slow cooker. Combine salad dressing mix and 1/4 cup water; pour over chicken. Cover and cook on high for 3 hours.

In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook 2 hours longer on high.

Serve over hot noodles.

***I bet you could make this with broccoli as well***

Decoding Nutrition Facts

Click on the link below to go to an awesome site that gives you great tips, for both
you and your kids, regarding Nutrition Facts.

Decoding Nutrition Facts

Extra-Easy Pizza

Extra-Easy Pizza
by: Betty Crocker

Prep Time:15 min
Start to Finish:30 min
Makes:8 servings

1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1 package (3 1/2 ounces) sliced pepperoni
1/2 cup sliced fresh mushroom
1/2 cup chopped bell pepper
1 1/2 cups shredded mozzarella cheese (6 ounces)

1. Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.
2. Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
3. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.

High Altitude (3500-6500 ft) No changes.

Nutrition Information

1 Serving: Calories 235 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 820 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 10 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 8 %; Calcium 20 %; Iron 6 % Exchanges: 1 Starch; 1 Vegetable; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Success
For a light, tender crust, use very hot water and stir only 20 times. Stirring the dough too much will make the crust tough.

Variation
Make this extra-easy pizza an extra-cheesy pizza. Leave off the pepperoni, mushrooms and bell pepper, and top instead with the mozzarella cheese, 2 tablespoons grated Parmesan cheese and 1/2 cup shredded Cheddar cheese.

Butterfinger Cheesecake

Butterfinger Cheesecake
by: cdkitchen.com

1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup coarsely chopped Butterfinger candy bars

Directions:

Heat oven to 300.

Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, one at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well.

Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for about 1 hour, until internal temperature of the cheesecake is 170F. Cool overnight.

**I would pour this into a premade oreo cookie crust***

Decorate with caramel and peanut butter bar pieces.

Vegetable Minestrone (crockpot)

Vegetable Minestrone Recipe
Submitted by: Gemma, Georgia USA, (cdkitchen.com)

Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 10

Ingredients:
4 cups vegetable or chicken broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced
2 medium celery stalks, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 cloves garlic, finely chopped
1 can (28 ounce size) petite diced tomatoes, undrained
1 dash hot sauce (like Louisiana Hot Sauce)
1 1/2 cup uncooked rotini pasta
Shredded Parmesan cheese, if desired

Directions:

Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

NOTE: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Per Serving: Calories 105 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 5 g

Easy Cheese and Bacon Quiche

Easy Cheese and Bacon Quiche
by: Betty Crocker

Prep Time:15 min
Start to Finish:55 min
Makes:8 servings

1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1 package (6 oz) sliced Canadian bacon, chopped
1 cup shredded Swiss cheese (4 oz)
4 medium green onions, thinly sliced (1/4 cup)
1 1/2 cups half-and-half
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)

1. Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.
2. Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
3. Bake 35 to 40 minutes or until edge is golden brown and center is set.

High Altitude (3500-6500 ft): Heat oven to 375°F.

Nutrition Information

1 Serving: Calories 300 (Calories from Fat 190); Total Fat 21g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 135mg; Sodium 790mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Teriyaki Pork Roast (crockpot)

Teriyaki Pork Roast Recipe
Submitted by: jacqueline austin nebulized (cdkitchen.com)

Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6


Ingredients:
1 boneless pork shoulder roast (3 to 4 pounds), trimmed
1 cup packed brown sugar
1/3 cup unsweetened apple juice
1/3 cup soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water

Directions:

Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.

Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper.

Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.

Remove roast; cover and let stand for 15 minutes.

Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy.

Spinach Salad with Strawberries and Oranges

Spinach Salad with Strawberries and Oranges
By Maile Carpenter (parenting.com)

The fruit in this salad makes it light and refreshing, and a sweet enticement for kids.

Prep time: 10 minutes
Yield: 8 servings

Strawberry vinaigrette
1/2 cup olive oil
12 strawberries, sliced
2 tsp lemon juice
1/2 tsp salt

Salad
Two 6-oz packages prewashed baby spinach
1 pint strawberries, hulled and sliced
One 15-oz can mandarin oranges, drained

Puree dressing ingredients in a blender for 10 seconds.
In a large salad bowl combine salad ingredients. Toss with dressing and serve.

How kids can help: Drain oranges; measure ingredients; count strawberries; put ingredients in bowl.

Per Serving (1/8 recipe): 163 calories, 14 g fat (2 g saturated), 181 mg sodium, 0 mg cholesterol.

Creamy Chicken Breasts (crockpot)

Creamy Chicken Breasts Recipe
Submitted by: jacqueline austin nebulized (cdkitchen.com)

Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4

Ingredients:
4 skinless boneless chicken breasts
1 teaspoon lemon juice
3/4 teaspoon celery salt
Pepper and paprika to taste
10 ounces cream of onion soup
10 ounces cream of celery soup
1/3 cup white wine, optional
1/4 cup parmesan cheese

Directions:

Rinse chicken and pat dry. Season with lemon juice, celery salt, pepper and paprika. Place in slow cooker.

Mix the soups and wine together in mixing bowl and pour over chicken. Sprinkle with parmesan cheese. Cover and cook on low 6 to 8 hours.

Black Bean Salsa

Black Bean Salsa
From: http://www.grouprecipes.com/21486/black-bean-salsa.html

Ingredients
1 can (14 1/2 oz) black beans, rinsed and drained
1 cup frozen corn, thawed
1 large tomato, chopped
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 jalapeno seeded and chopped
1 tablespoon vegetable oil
1 teaspoon chili powder
1/4 tspoon salt

Directions
Combine beans, corn, tomato, green onions, cilantro, lemon juice, jalapeno, oil, chili powder and salt in medium bowl.
Mix well and chill

***If you have a different recipe, please feel free to share***

Layered Mexican Salad

Layered Mexican Salad
By: Betty Crocker

Prep Time:15 min
Start to Finish:15 min
Makes:6 servings (about 1 cup each)

Salad
1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper (using red adds a bit of color if you want it more festive)
2 cups black bean salsa
3/4 cup Green Giant® Niblets® whole kernel corn
1 medium avocado, sliced

Lime Vinaigrette
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil

1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
2. In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.

Nutrition Information

1 Serving: Calories 400 (Calories from Fat 295 ); Total Fat 33 g (Saturated Fat 5 g); Cholesterol 0mg; Sodium 480 mg; Total Carbohydrate 24 g (Dietary Fiber 6 g); Protein 7 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 24 %; Calcium 6 %; Iron 12 % Exchanges: 1 Starch; 2 Vegetable; 6 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Nacho Chicken and Rice Wraps (crockpot)

Nacho Chicken and Rice Wraps
by: CdKitchen.com

Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 5

Ingredients:
2 cans cheddar cheese soup
1 cup water
2 cups chunky salsa or picante sauce
1 1/4 cup uncooked regular long-grain white rice
2 pounds boneless chicken breasts, cubed
10 flour tortillas (10-inch size)

Directions:

Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 7 to 8 hours or until done.

Spoon about 1 cup rice mixture down center of each tortilla. Fold tortilla around filling.

Serve.

Artichoke Chicken and Olive (crockpot)

Artichoke Chicken and Olive
by: cdkitchen.com

Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6

Ingredients:
1 1/2 pound skinless chicken breast halves
2 cups sliced fresh mushrooms
1 can (14 1/2 oz size) diced tomatoes
8 ounces artichokes, frozen
1 cup chicken broth
1 medium onion -- chopped
1/2 cup ripe olives
OR
1/4 cup capers
1/4 cup white wine
3 tablespoons tapioca -- quick cooking
2 teaspoons curry powder
3/4 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
4 cups couscous, cooked

Directions:

Rinse chicken; set aside. In a 3 1/2- or 4-quart crockery cooker combine the mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives or capers, and wine or broth.

Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some of the tomato mixture over chicken.

Cover; cook on LOW heat setting for 7 to 8 hours or on HIGH heat setting for 3 1/2 to 4 hours. Serve with hot cooked couscous.

Strawberry Yogurt Cake

Strawberry Yogurt Cake
By: Betty Crocker

Prep Time:20 min
Start to Finish:2 hr
Makes:12 servings

1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free strawberry yogurt
1 container Betty Crocker® Whipped vanilla frosting
1 quart (4 cups) strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

High Altitude (3500-6500 ft): Increase water to 1 cup and decrease oil to 2 tablespoons when making batter.

Nutrition Information

1 Serving: Calories 390 (Calories from Fat 150); Total Fat 16g (Saturated Fat 4g, Trans Fat 3g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 38g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 45%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Baked Chicken Nuggets

Baked Chicken Nuggets
by: Stephanie

Prep: 10 minutes
Bake -12-15 minutes
Serves: 2-4
Preheat oven: 375

1 lb of cut up chicken breasts (1-2 inch pieces)
1 cup panko bread crumbs
3/4 cup plain italian bread crumbs
1 tbsp garlic salt
2 tsp black pepper
1 tsp sea salt
3/4 cup shredded parmesan cheese (set aside 2 tbsp)
1-2 tbsp dried parsley
1 egg

1. Combine bread crumbs, salts, pepper and cheese into a bowl
2. Beat egg in separate bowl
3. Dip pieces of chicken in egg mixture first and the into bread crumb mixture
4. Place on baking sheet
5. Once all of the chicken pieces are on the sheet sprinkle the top with parsley and left over cheese
6. Bake in oven at 375 for 12-15 minutes

Serve with BBQ sauce, mustard, ranch, or honey mustard!

Mexican Rice and Beef

Mexican Rice and Beef
Garnish with light sour cream and salsa.
By Rosemary Black (parenting.com)

Mexican Rice and Beef
PREP: 10 minutes
COOK/STAND: 20 minutes
YIELD: 4 servings

1 lb lean ground beef
1 envelope low-sodium taco seasoning mix
11/2 cups water
1 cup chunky, thick salsa
1 cup frozen corn
11/2 cups uncooked instant rice
Black pepper
1 cup grated pepper jack cheese
11/2 cups washed, dried, and shredded lettuce
1 large tomato, chopped

1. In a large skillet, brown ground beef over medium heat for 10 minutes, stirring occasionally to break up the chunks. Drain off any fat. Add taco seasoning mix, water, salsa, and corn; cook, uncovered, stirring until mixture boils.

2. Stir in rice and pepper; cook for 1 minute. Remove from heat, cover, and let stand for 6 minutes.

3. Fluff rice-and-beef mixture with a fork. Sprinkle with cheese, cover, and let stand for 2 minutes, or until cheese melts. Uncover and serve with lettuce and tomato.

HOW KIDS CAN HELP: Wash and dry lettuce; measure ingredients; fluff rice mixture with fork; sprinkle with cheese.
PER SERVING (11/2 cups): 432 calories, 18 g fat (9 g saturated), 1,098 mg sodium, 95 mg cholesterol

Chai Latte Cupcakes

Chai Latte Cupcakes
By: Betty Crocker

Prep Time:25 min
Start to Finish:1 hr 50 min
Makes:24 cupcakes

Cake
1 box Betty Crocker® SuperMoist® French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)

Frosting and Garnish
1 cup white vanilla baking chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Ground cinnamon, if desired

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
5. Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.

High Altitude (3500-6500 ft): Decrease water to 1 1/4 cups.

Nutrition Information

1 Serving: Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 1 1/2g); Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 28g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Mini Quiches

Mini Quiches
by: Betty Crocker

Prep Time:30 min
Start to Finish:50 min
Makes:24 appetizers

1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)

1. Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
2. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
3. In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
4. Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

High Altitude (3500-6500 ft): No change.

Nutrition Information

1 Serving: Calories 70 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.