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Buff Chick Hotwing Dip

Ingredients
Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained
One 8-oz. tub fat-free cream cheese, softened
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/4 cup fat-free ranch dressing
1/4 cup fat-free Greek yogurt (Fage 0% is the best!)

Directions
Preheat oven to 350 degrees.

Place cream cheese in a medium bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.

Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!

P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we’ve also dunked baked tortilla chips into it and used it as a sandwich spread!

MAKES 15 SERVINGS

HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot.

Nutritional Info (1/15 Recipe or 1/4 cup(
68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein

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Sausage & Egg Casserole with Sun-Dried Tomatoes

from: Bon Appetit April 2002

Ingredients
1 pound Italian sweet turkey sausage, casings removed
½ cup chopped shallots
2 garlic cloves, minced
½ cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
½ teaspoon salt

Directions
Preheat oven to 375 degrees F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 ½ cups cheese and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining ½ cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

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Energy Bars

from: Ellie Krieger

Ingredients
Cooking spray
1 cup quick cooking rolled oats
1/2 cup raw unsalted sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-wheat pastry flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup powdered nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs

Directions
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Place all ingredients except the syrup and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.

Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares.

Nutritional Info (1 bar (makes 20)(
Calories 133; Total Fat: 5 grams; Saturated Fat: 0.6 grams; Protein: 5; grams; Carbohydrates: 20 grams; Fiber: 2.5 grams

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Sloppy Joes

from: Ellie Krieger

Ingredients
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns

Directions
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Nutritional Info (1 sloppy joe (makes 8)(
Calories: 248; Carbohydrates: 37 grams; Total Fat: 4 grams; Saturated Fat: 1.1 gram; Protein: 18 grams; Fiber: 7 grams; Sodium: 535 milligrams

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Creamy Pumpkin Pasta

from: http://www.momadvice.com

Ingredients
2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
1 can chicken broth
¼ cup half & half
½ cup sour cream (low-fat or fat free)
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta

Directions
In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.

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Panera’s Broccoli Cheddar Soup

Ingredients
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Directions
Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

Add the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper.

Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

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Salad Nicoise

from: Matt & Jess

Ingredients
pasta (you choose what type)
pesto
chicken, cut into bite-sized pieces
garlic
S&P
olive oil
parmesan (duh)

Directions
Get the water going for your pasta (salt!). Heat olive oil in a big ol' skillet and add the garlic. While that gets going, salt and pepper your chicken. Toss the chicken in and cook, turning every once in a while, but making sure to get nice browning on it. This helps chicken to not taste so much like chicken.

Put in the pasta ASAP and get that cooked. Mix the cooked pasta, chicken and pesto all together. You shouldn't need to heat the pesto unless your pasta's gotten cold. In which case you should probably heat the pasta too. Top it all off with a mini snowstorm of parmesan. Dang it's good.

from: http://phemomenon.blogspot.com/

Ingredients
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Directions
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

from: Donna Hay Modern Classics

Ingredients
12 baby new potatoes, halved
10 oz green beans, trimmed and halved
14 oz ahi tuna steaks
olive oil for brushing
5 oz baby spinach leaves
2 tomatoes, sliced into wedges
2/3 cup black olives, halved (I used niçoise olives!)
salt & pepper
2 hard boiled eggs, quartered

Dressing
1/3 cup extra virgin olive oil
2 tbsp sherry or red wine vinegar
2 tsp dijon mustard
1 tbsp chopped flat leaf parsley
salt & pepper

Directions
Place the potatoes in a saucepan of boiling water and cook for 5 minutes or until almost soft. Add the beans and cook for 2 more minutes, until the beans and potatoes are tender. Drain and cool under running cold water. Next, brush the tuna with a little olive oil and sprinkle with some salt and pepper. Grill (outdoors or on a grill pan inside) for 1-2 minutes on each side, or until the tuna is seared nicely but still rare inside. Set aside for five minutes and then slice.

To make the dressing, place the oil, vinegar, mustard, parsley, in a bowl with a little salt and pepper. Whisk to combine. Taste and adjust salt and pepper as needed.

Place the spinach, tomatoes, olives, potatoes, beans, eggs slices and dressing in a big bowl. Toss to combine. Then, place the tuna slices on top, along with the egg quarters. Serve immediately.

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Honey Lime Chicken Enchiladas

from: http://phemomenon.blogspot.com/

Ingredients
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Directions
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

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Spaghetti Carbonara

from: allrecipes.com

Ingredients
5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

from: Barefoot Contessa

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Directions
Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

from: Parenting.com

Ingredients
Salad:
8 oz long fusilli
1 cup snow peas
1 cup shredded cooked chicken
1/2 cup shredded carrots
1 Tbs sesame seeds
1 scallion, thinly sliced (optional)

Dressing:
1/4 cup creamy peanut butter
2 tsp brown sugar
2 Tbs reduced-sodium soy sauce
1 tsp sesame oil
1 tsp rice or apple-cider vinegar

Directions
Cook pasta according to package directions; add snow peas to the boiling water about one minute before pasta is done. Drain and rinse under cool water.

Mix the peanut butter, brown sugar, soy sauce, sesame oil, and rice vinegar in a large bowl. Add the pasta and snow peas; mix well. Add chicken and carrots; toss to combine. Top with sesame seeds and scallions, if you like.

Nutritional Info (1 cup(
279 calories, 8 g fat (2 g saturated), 277 mg sodium, 20 mg cholesterol

from: Everyday Food

Ingredients
1/4 cup Basil Pesto, (two cubes defrosted)
2 precooked store-bought pizza crusts (8 inches)
1 sliced plum tomato
2 ounces grated mozzarella cheese
Coarse salt and ground pepper

Directions
Preheat oven to 450 degrees. Spread basil pesto on each of two pizza crusts.

Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.

Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.

from: kidscuisine.net

Ingredients
1 stick softened butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla

1 1/2 cups all purpose flour
3/4 cup vanilla flavored granola clusters
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apples, diced to about 1/4 inch (I used fuji)

1/2 Cup turbinado sugar, or other sugar of choice to roll cookies in

Directions
Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.

In a large bowl, mix together the flour, granola, baking soda, and salt. Slowly mix in the wet ingredients, then the apples, until just combined. With a medium cookie scoop, scoop dough, roll into sugar ,then place onto a silpat or parchment-lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 9-11 minutes. Cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack.

from: Everyday Food

Ingredients
1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

Directions
Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

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Chicken Pesto Pasta

from: Matt & Jess

Ingredients
pasta (you choose what type)
pesto
chicken, cut into bite-sized pieces
garlic
S&P
olive oil
parmesan (duh)

Directions
Get the water going for your pasta (salt!). Heat olive oil in a big ol' skillet and add the garlic. While that gets going, salt and pepper your chicken. Toss the chicken in and cook, turning every once in a while, but making sure to get nice browning on it. This helps chicken to not taste so much like chicken.

Put in the pasta ASAP and get that cooked. Mix the cooked pasta, chicken and pesto all together. You shouldn't need to heat the pesto unless your pasta's gotten cold. In which case you should probably heat the pasta too. Top it all off with a mini snowstorm of parmesan. Dang it's good.