Slow-Simmering Barbecue Sandwiches

Ingredients:

• 1/2 cup water
• 1 3-pound beef brisket
• 3 tablespoons vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon ground cumin or chili powder
• 3 cups bottled barbecue sauce
• 12 to 16 Kaiser rolls or hamburger buns, split
• Dill pickle slices (optional)
• Red onion slices (optional)

Directions:

• Trim fat from brisket. Cut the brisket, if necessary, to fit in a 3-1/2- to 4-quart crockery cooker. Add water, vinegar, Worcestershire sauce, and cumin or chili powder. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
• About 1 hour before serving, remove the meat from the cooker. Discard cooking liquid. Using two forks to pull, shred meat and return it to the cooker. Stir in barbecue sauce. Cover and cook on the high-heat setting for 30 to 45 minutes or until heated through. Serve atop split Kaiser rolls or hamburger buns with pickles and onion, if desired. Makes 12 to 16 sandwiches.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 409
  

Rating:

Comments:

• 
  

Shredded Beef, Bean and Corn Fajitas

Ingredients:

• 1 small red onion, cut into thin wedges (1 cup)
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 2 cups Shredded Beef Master Recipe (see recipe below)
• 1 14.5-oz. can Mexican-style stewed tomatoes, cut up
• 1 cup frozen whole kernel corn
• 1 cup canned black beans, rinsed and drained
• 2 tsp. chili powder
• 1/2 cup seeded and chopped cucumber (1 small)
• 1/2 cup peeled and chopped jicama
• 1 Tbsp. snipped fresh cilantro
• 6 7- to 8-inch flour tortillas, warmed*
• 1/2 cup dairy sour cream and/or purchased guacamole

Directions:

• In a large skillet, cook onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in shredded beef, undrained tomatoes, corn, beans, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency.
• Meanwhile, in a small bowl, stir together cucumber, jicama, and cilantro. Divide beef and vegetables among tortillas. Top with cucumber mixture and sour cream and/or guacamole. Makes 6 servings.
• To warm tortillas, wrap in foil and place in a 350 degree F oven for 10 minutes.
• Shredded Beef Master Recipe: Trim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary, cut beef to fit a 4- to 5-quart slow cooker. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1, 14-ounce can beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, crushed; 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Pour over beef in cooker.
  Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories -367
  

Rating:

Comments:

• 
  

One-pot spaghetti

Ingredients:

• 8 ounces ground beef or bulk pork sausage
• 1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
• 1/2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 1 14-ounce can chicken broth or beef broth
• 1-3/4 cups water
• 1 6-ounce can tomato paste
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 6 ounces dried spaghetti, broken
• 1/4 cup grated Parmesan cheese

Directions:

• In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.
• Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 394
  

Rating:

Comments:

• 
  

Meatloaf

Ingredients:

• 2 eggs, beaten
• 3/4 cup milk
• 2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
• 1/4 cup finely chopped onion
• 2 tablespoons snipped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon dried leaf sage, basil, or oregano, crushed
• 1/8 teaspoon black pepper
• 1-1/2 pounds lean ground beef, lamb, or pork
• 1/4 cup ketchup
• 2 tablespoons packed brown sugar
• 1 teaspoon dry mustard

Directions:

• In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
• Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.
• Makes 8 servings.
  

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 225
• 
  

Rating:

Comments:

• 
  

All-American Cheeseburger Soup

Ingredients:

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

Directions:

• In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain off fat. Sprinkle flour on beef mixture; cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, 10 minutes or until potatoes are tender.
• Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until cheese is melted and smooth and soup just comes to gentle boiling. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings. Makes 6 main-dish servings.

Author: Better Homes and Garden

Nutritional Facts:

• Calories - 477
• Makes 6 servings
  

Rating:

Comments:

• 
  

Queso Dip

Ingredients:

• 1/4 C chopped onion
• 2 cloves garlic, minced
• 2 Tbsp water
• 1-14 /12 oz can chopped green chile peppers, drained
• 1/2 to 3/4 tsp chili powder
• 1/4 tsp bottled hot pepper sauce
• 1 C shredded reduced-fat cheddar cheese (4 oz)
• 3 oz cream cheese, cubed
• 3 oz fat-free cream cheese, cubed

Directions:

• In a 2-quart saucepan combine onion, garlic, and water. Bring to boiling. Cook, uncovered, over medium heat for 2 to 3 minutes or until water has evaporated. Add tomatoes, chiles, chili powder, and hot pepper sauce. Cook and stir until heated through. Add cheddar cheese and cream cheeses. Cook and stir over low heat until cheese is melted. Serve immediately with Tortilla Crisps and/or fresh vegetables. Makes 2-1/4 cups (2 tablespoons per serving).

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 96
• 2 Tbsp per serving
• Servings per recipe - 2 1/4 C
  

Rating:

Comments:

• 
  

French Onion Dip

Ingredients:

• 1 1/2 C chopped sweet onion (Vidalia or Walla Walla)
• 2 Tbsp butter or margarine
• 1- 8 oz carton dairy sour cream
• 1/4 tsp salt
• 1/4 coarsely ground black pepper
• 1/8 tsp cayenne pepper
• 4 tsp snipped fresh chives
• Milk (optional)
• Fresh chives (optional)
• Chips and/or fresh vegetables
  

Directions:

• Cook onion in butter or margarine in a medium skillet about 5 minutes or until tender; cool.
• Combine cooked onion, sour cream, salt, black pepper, and red pepper in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Transfer to a small bowl. Stir in snipped chives. Cover and chill for 1 to 24 hours.
• Before serving, stir in a little milk, if necessary, to make of dipping consistency. If desired, garnish with fresh chives. Serve with chips and/or sliced vegetables. Makes about 1-1/2 cups.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 33
  

Rating:

Comments:

• 
  

Spice-Rubbed Salmon

Ingredients:

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp packed brown sugar
• 4 - 5 oz skinless salmon fillets
• 1 small cabbage, cut in 6 wedges
• 2 to 3 Tbsp cooking oil
• 1 large carrot
• orange wedges
  

Directions:

• In small bowl mix chili powder, cumin, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub spice mixture on salmon. Brush cabbage wedges with 1 tablespoon of the oil.
• On charcoal grill, place salmon and cabbage on greased rack of uncovered grill, directly over medium coals. Grill salmon 4 to 6 minutes for each half-inch of thickness or until it flakes when tested with a fork, turning once halfway through cooking time. Grill cabbage 6 to 8 minutes, turning once.
• Meanwhile, peel carrot and cut in wide strips. Remove fish and cabbage from grill. Coarsely cut cabbage; combine with carrot and 1 to 2 tablespoons remaining oil. Season with salt and pepper. Serve with oranges. Makes 4 servings.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 380
• Serves 4
  

Rating:

Comments:

• 
  

Grilled Chicken and Creamy Corn

Ingredients:

• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 3 fresh ears of sweet corn
• 4 skinless, boneless chicken breast halves
• 1/3 C sour cream
• Milk
• 1/4 C shredded fresh basil

Directions:

• In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once.
• Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil. Serves 4.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 309
• Serves 4
  

Rating:

Comments:

• 
  

Breakfast Pizza

Ingredients:

• 1 (8 oz) can reduced-fat refrigerated crescent dinner roll dough
• Cooking spray
• 12 oz turkey breakfast sausage
• 1 C frozen shredded hash brown potatoes, thawed
• 1 C (4 ounces) shredded fat-free cheddar cheese
• 1/4 C fat-free milk
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 (8 oz) carton egg substitute
• 2 Tbsp grated fresh Parmesan cheese

Directions:

• Preheat oven to 375°.
• Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
• Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
• Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.

Author: CookingLight.com

Nutritional Facts:

• Calories - 203
  

Rating:

Comments:

• 
  

Egg and Cheese Breakfast Tacos with Homemade Salsa

Ingredients:

• 1 C chopped tomato
• 1/4 C chopped red onion
• 2 Tbsp chopped fresh cilantro
• 1 tsp minced jalapeño pepper
• 1/4 tsp kosher salt
• 4 tsp fresh lime juice, divided
• 1 tsp minced garlic, divided
• 1 C organic refried beans
• 1/4 tsp ground cumin
• 1 Tbsp 1% low-fat milk
• 6 large eggs, lightly beaten
• Cooking spray
• 1/4 C chopped green onions
• 8 (6-inch) corn tortillas
• 1/2 C (2 ounces) shredded Monterrey Jack cheese with jalapeño peppers
• 8 tsp reduced-fat sour cream

Directions:

• Combine first 5 ingredients in a small bowl. Stir in 2 teaspoons juice and 1/2 teaspoon garlic. Combine beans, remaining 2 teaspoons juice, remaining 1/2 teaspoon garlic, and cumin in another bowl.
• Combine milk and eggs in a medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; sauté 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly. Remove from heat.
• Warm tortillas according to package directions. Spread 1 tablespoon bean mixture on each tortilla. Spoon about 2 tablespoons egg mixture down center of each tortilla. Top each serving with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream.

Author: CookingLight.com

Nutritional Facts:

• Calories - 334
  

Rating:

Comments:

• 
  

Hash Brown Casserole with Bacon, Onions, and Cheese

Ingredients:

• 6 bacon slices
• 1 C chopped onion
• 2 garlic cloves, minced
• 1 (32 oz) package frozen Southern-style hash brown potatoes
• 1 C (4 oz) preshredded Classic Melts Four Cheese blend, divided
• 1/2 C chopped green onions
• 1/2 C fat-free sour cream
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 (10.75 oz) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
• Cooking spray

Directions:

• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
• Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
• Preheat oven to 350°.
• Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Author: CookingLight.com

Nutritional Facts:

• Calories - 293
  

Rating:

Comments:

• 
  

Penne with Zucchini in a Lemon Parmesan Cream Sauce

Ingredients:

• 1 lb penne - cooked per instructions on package
  
• 1 1/2 lbs zucchini/summer squash - cut into 1" pieces
  
• 1 Tbsp unsalted butter
  
• 1 Tbsp extra virgin olive oil
  
• 2 - 3 cloves garlic - finely minced
  
• 1/3 C heavy cream
  
• 1 C Parmesan cheese - grated
  
• 2 Tbsp lemon juice
  
• Zest of 1 lemon
  
• Salt and pepper

Directions:

• Cook pasta per instructions on package. Reserve about 2 cups of the pasta water. Set aside
• In a large pan heat butter and oil over medium high heat. Add zucchini and garlic and saute until tender. Season with salt and pepper.
• Reduce heat and add cream to pan. heat until cream warms. Do not let it boil. Add Parmesan and mix to combine. You will need to add some of the reserved pasta water to help thin out the sauce. Add pasta to pan and toss to combine. Add lemon zest and lemon juice and toss again.
• Plate and add a good helping of freshly ground black pepper. Serve immediately.
  

Author: Pickycook.com

Nutritional Facts:

• 
  

Rating:

Comments:

• 
  

Tortellini Pasta Salad

Ingredients:

• 1 lb tortellini
• 1 cup grape tomatoes - halved
• 5 carrots - sliced thin
• 1/4 cup favorite olives
• 8 oz. fresh mozzarella balls
• 1 cup olive oil
• 1/2 tsp whole fresh thyme leaves
• 1 Tbs minced garlic
• 2 lemons, zested
• 1/4 cup freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 2 Tbs white wine vinegar
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• grated Parmesan for the top

Directions:

• Cook pasta per directions on box
• Toss pasta, tomatoes, olives, mozzarella and carrots in large bowl
• Heat olive oil in a medium saute pan and add thyme, garlic, and lemon zest.  Cook over low heat for 1min.  Turn off heat.  Add lemon juice, mustard, vinegar, salt and pepper.  Pour mixture over pasta

Author: Picky Cook
Nutritional Facts:

Rating:
Comments:

Linguine with Spicy Shrimp

Ingredients:

• 8 oz. uncooked linguine
• 2 Tbs butter
• 1/2 cup finely chopped onion
• 3 garlic cloves, minced
• 2 plum tomatoes, chopped
• 1 lb peeled and deveined medium shrimp
• 1 1/2 tsp Cajun seasoning
• 1/2 tsp ground red pepper
• 1/8 tsp salt
• 1/2 cup half-and-half
• 1/3 cup chopped fresh flat-leaf parsley

Directions:

• Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.
• Melt butter in a large skillet over medium-high heat.  Add onion; sauté 3 mins, stirring occasionally.  Add garlic and tomatoes; saute 2 minutes, stirring occasionally.  Sprinkle shrimp with cajun seasoning, red pepper, and salt.  Add shrimp mixture to pan; saute 3 minutes or until shrimp are almost done; remove from heat.  Stir in half-and-half.  Pour shrimp mixture over pasta; toss.  Sprinkle with parsley.

Author: Julianna Grimes, Cooking Light
Nutritional Facts:

• Calories: 436
• Fat: 12.1g
• Protein: 32.5g
• Carbohydrates: 49.1g
• Fiber: 2.7g
• Cholesterol: 199mg
• Iron: 5.1mg
• Sodium: 684mg
• Calcium: 120mg

Rating: 5 rubber duckies out of 5
Comments:

Bow Tie Pasta Salad

Ingredients:

• 1 pkg. (8 oz.) bow tie pasta, uncooked
• 1 pkg. (8 oz.) OSCAR MAYER Hard Salami
• 1 pkg. (16 oz.) frozen Italian-style vegetable blend, thawed
• 1 pkg. (4 oz.) KRAFT Shredded Mozzarella Cheese
• 1 bottle (8 oz.) KRAFT Creamy Italian Dressing

Directions:

• COOK pasta as directed on package; drain. Cut salami into 1/4-inch strips; separate strips.
• TOSS all ingredients in large bowl; cover.
• REFRIGERATE at least 1 hour or until ready to serve.

Author: Kraft.com
Nutritional Facts:

• Calories - 300
  

Rating:
Comments:

• 
  

Steak House Grilled Sirloin

Ingredients:

• 1/3 C A1 Roasted Garlic Steak Sauce
• 1/4 C finely chopped onions
• 3/4 tsp hot pepper sauce
• 1 boneless beef sirloin steak (1-1/2 lb.), 3/4 inch thick

Directions:

• HEAT grill to medium heat.
• MIX first 3 ingredients.
• GRILL steak 8 min. or until medium doneness (160ºF), turning and brushing occasionally with steak sauce mixture.
• CUT steak diagonally across the grain into thin slices.

Author: Kraft.com
Nutritional Facts:

• Calories - 150
  

Rating:
Comments:

• 
  

Honey Spice-Rubbed Pork Tenderloin

Ingredients:

• 1 pork tenderloin 1 lb
• 1/4 C Catalina Dressing, divided
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp dry mustard
• 1/2 tsp paprika
• 1/4 tsp dried thyme leaves
• 1 Tbsp honey

Directions:

• HEAT oven to 425ºF.
• BRUSH meat with 2 Tbsp. dressing. Mix dry ingredients; rub onto meat. Place in pan. Mix remaining dressing and honey; set aside.
• BAKE 25 min. or until meat is done (160ºF), brushing with dressing mixture after 15 min.
• REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.

Author: Kraft.com
Nutritional Facts:

• Calories - 210
  

Rating:
Comments:

• 
  

BBQ Salmon

Ingredients:

• 1/2 C BBQ sauce
• 2 Tbsp brown sugar
• 1 green onion, sliced
• 4 salmon fillets or steaks (1 lb)
  

Directions:

• HEAT greased grill to medium-high heat.
• MIX first 3 ingredients until well blended.
• GRILL fish 4 min. on each side; brush generously with barbecue sauce mixture. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce.
• Substitute - Mix barbecue sauce mixture as directed. Place fish on rack of broiler pan. Broil, 4 inches from heat, 4 min. on each side. Brush generously with barbecue sauce mixture. Broil 2 to 4 min. or until fish flakes easily with fork, turning once and brushing occasionally with remaining sauce.

Author: Kraft.com
Nutritional Facts:

• Calories - 230
  

Rating:
Comments:

• 
  

Bill's Carolina Red Sauce

Ingredients:

• 1 1/2 Cups apple cider vinegar
• 1/2 Cups ketchup
• 1 Tbs brown sugar
• 1 tsp salt
• 1/2 tsp red pepper flakes

Directions:

• Combine ingredients.  Bring to a boil then simmer for 10 mins.  Cool for consumption.

Author:

Nutritional Facts:

Rating:

Comments:

• Combine with Bill's Dry Rub for mopping during smoking

Bill's Pork Butt Dry Rub

Ingredients:

• 3 Tbs pepper
• 3 Tbs brown sugar
• 3 Tbs paprika
• 2 Tbs salt
• 1 tsp cayenne pepper

Directions:

• Combine ingredients.  Rub all over a boston butt pork shoulder.  Smoke/cook to perfection.

Author:

Nutritional Facts:

Rating:

Comments:

Good and Healthy Macaroni and Cheese

Ingredients:

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

Directions:

• Heat oven to 425 degrees F. In a medium saucepan cook the pasta according to package directions. Add broccoli, carrots, or beans during last 3 minutes of cooking. Drain pasta mixture. Return to pan; keep warm.
• Meanwhile, in large saucepan cook onion in 2 tsp. of the oil over medium heat for 5 minutes or until tender, stirring occasionally. Remove pan from heat. Add semisoft cheese; stir until cheese is melted and combined.
• In a medium bowl whisk together milk and flour until smooth. Add all at once to onion mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in cheddar and Asiago cheeses until cheeses are melted. Add cooked pasta mixture; stir to coat.
• Transfer pasta mixture to 2-quart casserole. In small bowl combine baguette crumbles and remaining 2 tsp. oil; sprinkle on pasta mixture. Bake, uncovered, 10 to 15 minutes or until top is browned. Sprinkle with parsley. Makes 6 servings.

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 332
• Makes six servings
  

Rating:
Comments:

• 
  

Honey Baked Beans

Ingredients:

• 6 slice(s) thickly cut bacon, chopped
• 1 large onion, chopped
• 2 clove(s) (large) garlic, chopped
• 1/4 cup(s) tomato paste
• 2 cup(s) chicken broth
• 2/3 cup(s) brown sugar
• 1/3 cup(s) honey
• 1/4 cup(s) sherry vinegar
• 3 tablespoon(s) Dijon mustard
• 1 teaspoon(s) paprika
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 4 can(s) (15-ounce) pinto beans, drained and rinsed

Directions:

• Preheat oven to 350°F. Heat a large Dutch oven over medium heat. Add bacon and cook until crisp, about 5 minutes.
• Add onion and garlic cloves and cook until soft, about 6 minutes. Add tomato paste, chicken broth, brown sugar, honey, sherry vinegar, Dijon mustard, paprika, salt, and freshly ground pepper and stir to mix.
• Stir in pinto beans, increase heat to high, and bring mixture to a boil. Transfer to oven and bake, uncovered, until beans are tender and mixture is thickened, 40 to 45 minutes.

Author: Country Living
Nutritional Facts:

• Calories - 232
• Makes 16 servings
  

Rating:
Comments:

• 
  

Honey-Chipotle Barbecue Chicken Sandwiches

Ingredients:

• 1/2 C water
• 1 tsp ground cumin
• 4 garlic cloves, thinly sliced
• 1 lb skinless, boneless chicken breast
• 1 (7-oz) can chipotle chiles in adobo sauce
• 1 Tbsp canola oil
• 1 Tbsp minced garlic
• 1 tsp ground cumin
• 1/2 C canned tomato puree
• 1/4 C cider vinegar
• 3 Tbsp honey
• 1 Tbsp Worcestershire sauce
• 1/4 tsp salt
• 4 (1 1/2-oz) sandwich rolls
• 2 oz Monterey Jack cheese, thinly sliced
• 4 (1/8-inch-thick) slices red onion

Directions:

• Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
• Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.
• Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.
• Preheat broiler.
• Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

Author: CookingLight.com
Nutritional Facts:

• Calories - 424
  

Rating:
Comments:

• 
  

Spicy Skirt Steak with Avocado Dipping Sauce

Ingredients:

• Avocado Dipping Sauce :
  
• 1 English cucumber
• 1 medium avocado, peeled and pitted
• 1/4 C sour cream
  
• 1/4 C roughly chopped fresh dill
• 2 Tbsp lime juice
• 2 tsp minced jalapeno chile pepper
• 1 tsp minced garlic
• 1/2 tsp kosher salt
• Rub:
• 2 tsp kosher salt
• 1 tsp dry mustard
• 1 tsp ground pepper
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 2 lb skirt steak, trimmed
  

Directions:

• For Avocado Dipping sauce, cut about 3 inches from cucumber and coarsely chop (reserve remaining for Cucumber salad, recipe below). Place in food processor or blender with other sauce ingredients. Puree until smooth. Pour into a bowl, cover, and refrigerate until ready to use.
• In small bowl mix rub ingredients; set aside. Cut steak into foot-long pieces, if needed, to make them easier to handle on the grill. Lightly brush steaks on all sides with olive oil; season evenly with rub. Let stand at room temperature for 30 minutes.
• Prepare grill for direct cooking over high heat (about 500 degrees F). (See "direct grilling," below). Grill steaks over direct high heat, with lid closed as much as possible, 4 to 6 minutes for medium-rare, turning once or twice. Remove from grill and let rest for 5 minutes. Slice across the grain in 1/2-inch-thick slices. Serve warm with Avocado Dipping Sauce and Cucumber Salad. Makes 6 servings.
• Cucumber Salad:In bowl combine the remaining cucumber, sliced; 1 miniature yellow sweet pepper, sliced; 1 small shallot, sliced; 1/4 cup chopped red pepper; 2 Tbsp. lime juice; 1 Tbsp. olive oil; 1 Tbsp. chopped fresh dill; and salt and pepper.
• Direct Grilling:For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

Author: Better Homes and Gardens
Nutritional Facts:

• Calories - 363
  

Rating:Comments:

• 
  

Potato Salad with Herbs and Grilled Summer Squash

Ingredients:

• Salad:
• 2 pounds small red potatoes
• 3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
• Cooking spray
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 
  Dressing:
• 1/3 cup chopped fresh chives
• 3 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh basil
• 1 Tbsp chopped fresh tarragon
• 1/4 tsp grated lemon rind
• 3 Tbsp fresh lemon juice
• 2 Tbsp water
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp finely chopped cornichons
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Directions:

• Preheat grill to medium-high heat.
• To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.
• Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.
• Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

Author: CookingLight.com
Nutritional Facts:

• Calories - 160
  

Rating:
Comments:

• 
  

Quick-Roasted Cherry Tomato Sauce with Spaghetti

Ingredients:

• 4 quarts water
• 1 Tbsp kosher salt
• 12 oz uncooked spaghetti
• 2 pints cherry tomatoes
• 3 Tbsp extra-virgin olive oil, divided
• 1 Tbsp red wine vinegar
• 1/2 tsp kosher salt
• 1/8 tsp crushed red pepper
• 1/4 C chopped or torn fresh basil leaves
• 1/4 C chopped fresh flat-leaf parsley
• 3/4 C (3 oz) crumbled semisoft goat cheese

Directions:

• Preheat oven to 450°.
• Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
• While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.
• Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Author: CookingLight.com
Nutritional Facts:

• Calories - 328
  

Rating:
Comments:

• 
  

Grilled Salmon with Roasted Corn Relish

Ingredients:

• 4 Anaheim chiles
• Cooking spray
• 2 shucked ears corn
• 1 C diced tomato
• 1/4 C chopped fresh cilantro
• 6 Tbsp fresh lime juice
• 1 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tsp ground cumin
• 4 (6-oz) skinless salmon fillets

Directions:

• Prepare grill.
• Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.
• Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.
• Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish

Author: CookingLight.com
Nutritional Facts:

• Calories - 304
  

Rating:Comments:

• 
  

Chipotle-Poblano Ketchup

Ingredients:

• 1 poblano chile (about 5 ounces)
• 1 cup ketchup
• 2 tablespoons minced seeded chipotle chiles, canned in adobo sauce (about 2 chiles)
• 1/2 teaspoon ground cumin

Directions:

• Preheat broiler.
• Pierce poblano 2 times with the tip of a knife. Place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in poblano; discard seeds and stem. Finely chop poblano.
• Combine poblano and remaining ingredients. Refrigerate in an airtight container for up to 2 weeks.

Author: CookingLight.com
Nutritional Facts:

• Calories - 15
  

Rating:Comments:

• 
  

Southwestern Turkey-Cheddar Burgers with Grilled Onions

Ingredients:

• 3/4 C finely chopped Maui or other sweet onion
• 1/3 C wheat germ
• 1 1/2 tsp ancho chile powder
• 3/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp ground red pepper
• 1 1/2 lb ground turkey breast
• Cooking spray
• 4 oz extrasharp cheddar cheese, thinly sliced
• 6 (1/2-inch-thick) slices Maui or other sweet onion
• 6 (2-oz) Kaiser rolls, split
• 6 Tbsp Chipotle-Poblano Ketchup
  

Directions:

• Prepare grill.
• Combine first 7 ingredients in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.
• Place onion slices on grill rack coated with cooking spray; grill 4 minutes on each side or until browned and tender.
• Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 onion slice, 1 tablespoon Chipotle-Poblano Ketchup, and top half of roll.

Author: CookingLight.com
Nutritional Facts:

• Calories - 395
  

Rating:
Comments:

• 
  

Salmon Burgers

Ingredients:

• 1 lb skinless center-cut salmon fillets, cut into 1-inch pieces, divided
• 2 Tbsp Dijon mustard, divided
• 2 tsp grated lemon rind
• 2 Tbsp minced fresh tarragon
• 1 Tbsp finely chopped shallots (about 1 small)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 Tbsp honey
• 1 C arugula leaves
• 1/2 C thinly sliced red onion
• 1 tsp fresh lemon juice
• 1 tsp extra-virgin olive oil
• Cooking spray
• 4 (1 1/2-oz) hamburger buns, toasted

Directions:

• Place 1/4 pound salmon, 1 tablespoon mustard, and rind in a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover and chill until ready to grill.
• Preheat grill to medium heat
• Combine the remaining 1 tablespoon mustard and honey in a small bowl, and set aside.
• Combine arugula, onion, juice, and oil in a medium bowl. Set aside.
• Lightly coat both sides of burgers with cooking spray. Place patties on a grill rack; grill 2 minutes. Carefully turn patties, and grill for an additional 1 minute or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 1/2 teaspoons honey mixture, 1/4 cup arugula mixture, and top half of bun.

Author: CookingLight.com
Nutritional Facts:

• Calories - 372
  

Rating:
Comments:

• 
  

Blue Cheese-Stuffed Burgers

Ingredients:

• Cooking spray
• 1/2 cup finely chopped onion
• 1 lb ground round
• 3 Tbsp dry breadcrumbs
• 2 Tbsp water
• 1 egg white, lightly beaten
• 1/4 C (1 oz) crumbled blue cheese
• 1/4 C fat-free sour cream
• 4 (1-oz) English muffins, toasted
• 4 lettuce leaves
• 4 (1/4-inch-thick) slices tomato

Directions:

• Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes or until tender. Remove from heat; let cool. Combine onion, beef, breadcrumbs, water, and egg white in a large bowl; stir well. Divide mixture into 8 equal portions, shaping into 1/2-inch-thick patties. Spoon 1 tablespoon cheese into the center of 4 patties; top with remaining patties. Press edges together to seal.
• Prepare grill. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
• Spread 1 tablespoon sour cream over top half of each muffin, and set aside. Line bottom halves of muffins with lettuce leaves; top each with a tomato slice,a patty, and top half of muffin.

Author: CookingLight.com
Nutritional Facts:

• Calories - 327
  

Rating:
Comments:

• 
  

Fresh-Ground Brisket Burgers

Ingredients:

• 1 (1-pound) beef brisket, trimmed and cut into 1-inch pieces
• 2 Tbsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• Cooking spray
• 4 (1/2-oz) cheddar cheese slices
• 4 (1 1/2-oz) hamburger buns, toasted
• 4 green leaf lettuce leaves
• 4 (1/4-inch-thick) tomato slices

Directions:

• To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble grinder just before grinding.
• Arrange meat in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and oil in large bowl, and toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
• Preheat grill to medium-high heat.
• Sprinkle patties with salt and pepper. Place on a grill rack coated with cooking spray; grill 2 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes. Top each patty with 1 cheese slice; grill 1 minute or until cheese melts and beef reaches desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of bun.

Author: CookingLight.com
Nutritional Facts:

• Calories - 386
  

Rating:
Comments:

• 
  

Classic Steak House Rubbed Filet Mignon

Ingredients:

• 2 tsp black peppercorns
• 1/4 tsp dried rosemary
• 1 tsp dry mustard
• 3/4 tsp kosher salt
• 1/2 tsp garlic powder
• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• Cooking spray

Directions:

• Prepare grill.
• Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.

Author: CookingLight.com
Nutritional Facts:

• Calories - 188
  

Rating:
Comments:

• 
  

New Potato Salad

Ingredients:

• 2 lbs tiny new potatoes
• 1 C low-fat mayonnaise dressing or light salad dressing
• 2 stalks celery, chopped
• 1 large onion, chopped
• 1/3 C chopped sweet or dill pickles
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper
• 2 hard-cooked eggs, chopped
• 1 to 2 Tbps fat-free milk
• Coarsely ground black pepper (optional)
  

Directions:

• In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.
• In a large bowl, combine mayonnaise dressing, celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.
• To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper. Makes 16 servings.

Author: DiabeticLiving.com
Nutritional Facts:

• Calories - 86
• Makes 16 servings
  

Rating:
Comments:

•