Bow Tie Pasta

• 1 package Bowtie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 3 cloves garlic, minced
• ½ cup diced onion
• 1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
• 1½ cups heavy cream
• ½ teaspoon salt
• 3 tablespoons minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain and set aside. Heat oil in a large, skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. Add tomatoes, cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve

Mexican Lasagna

Ingredients

• 1  pound  ground beef
• 1  (16-ounce) can whole kernel corn, drained
• 1  (15-ounce) can tomato sauce
• 1  cup  salsa

• 1  tablespoon  chili powder

• 1½  teaspoons  ground cumin
• ¾ cup low-fat small-curd cottage cheese
• 2  large eggs
• ¼  cup  grated Parmesan cheese
• 1  teaspoon  dried oregano
• ½ teaspoon  garlic salt
• 12  (5-inch) corn tortillas
• 1  cup  (4 ounces) shredded Cheddar cheese

Preparation

Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn and next 4 ingredients; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, and set aside.

Stir together cottage cheese and next 4 ingredients.

Arrange 6 tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.

Bake at 375° for 30 minutes or until thoroughly heated. Remove from oven, and sprinkle with Cheddar cheese. Let stand 10 minutes before serving.

Yield: 8 – 10 servings

Peanut Chicken Stir-Fry

Simple & Delicious

It takes just 30 minutes to put this delicious peanut-buttery stir-fry on the table. Kids will love the flavor, and adults will like how quickly it comes together. For a spicier dish, add a pinch of red pepper flakes.

Ingredients:

• 2 teaspoons cornstarch
• 3/4 cup chicken broth
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1-1/4 pounds boneless skinless chicken breasts, cut into strips
• 3 teaspoons olive oil, divided
• 1 cup chopped onion
• 1 cup thinly sliced green pepper
• 1 cup thinly sliced sweet red pepper
• 1-1/2 cups sliced fresh mushrooms
• 1 teaspoon minced garlic
• Hot cooked rice

Directions:

In a small bowl, combine the first six ingredients until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms and garlic; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.

Coleslaw

I love this coleslaw and have used this recipe many times.  It is similar to the KFC Coleslaw.  I also add some celery seed to it at the end.  The flavors blend and intensify with time, so if possible, make this the day before you plan on eating it..

• 1 head green cabbage, shredded*
• 1 small carrot, peeled and shredded*
• 2/3 cup mayonnaise
• 1/4 cup sugar
• 2 tbsp. milk
• 2 tbsp. vinegar
• 1/2 tsp. salt
• 1/4 tsp. pepper.

1. Toss cabbage and carrot in a medium bowl. Combine remaining ingredients and pour over cabbage mixture; toss to coat. Cover and refrigerate several hours or overnight to allow flavors to blend. Yield: 6 to 8 servings.

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*Useful Tip:  For extra convenience, use one package (16 ounces) refrigerated cole slaw mix (cabbage and carrots).

Spinach Dip

PREP TIME: 10 Minute(s) CHILL TIME: 2 Hour(s)
INGREDIENTS 1 package (10 oz.) baby spinach, chopped  or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream 1 cup Hellmann’s® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix 1 can (8 oz.) water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional)

PREPARATION

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

MAKES 4 cups dip

Seven Layer Dip

• Refried Beans (I mix it with Mexican Seasoning or Taco Mix)
• Guacamole
• Sour Cream
• Salsa
• Grated Cheddar Cheese (or Mexican Cheese Blend)
• Chopped Tomatoes
• Chopped Green Onions

Go ahead and layer everything in order in a shallow serving dish.  Traditionally people use Black Olives as a layer too but I can’t stand them so I use tomatoes instead or just omit the tomatoes and have a six layer dip instead!

Succulent Honey Mustard Grilled Chicken

SUCCULENT HONEY MUSTARD GRILLED CHICKENServes: 4 Prep Time: 5 Minute(s) Cook Time: 15 Minute(s)

1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise 2 Tbsp. Hellmann’s® Deli Mustard 1 Tbsp. honey 1 tsp. apple cider vinegar 1/8 tsp. ground black pepper Pinch salt 2 green onions, chopped 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 1. In medium bowl, combine all ingredients except chicken. Reserve 1/3 cup mayonnaise mixture.2. Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once. Serve chicken with reserved mayonnaise mixture and garnish, if desired, with additional chopped green onions. VARIATIONS: For Grilled Lemon-Pepper Chicken…combine 1 cup Mayonnaise, 1 tablespoon Lawry’s® Lemon Pepper and 1 tablespoon dried basil leaves; reserve 1/2 cup and prepare as above. For Grilled Caesar Chicken…combine 1 cup Mayonnaise, 1/4 cup grated Parmesan cheese, 1 teaspoon chopped garlic and 1 teaspoon Worcestershire sauce; reserve 1/2 cup and prepare as above. For Salsa-Dipped Grilled Chicken…combine 1/2 cup Mayonnaise and 1/2 cup prepared salsa; reserve 1/2 cup and prepare as above. For Grilled Asian Chicken Salad…combine 1 cup Mayonnaise, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon ground ginger and 1 teaspoon chopped garlic; reserve 1/2 cup, prepare as above and serve over salad greens.

Mozzarella Ranch Chicken

• 1 pk. dry hidden valley ranch
• olive oil
• bread crumbs
• chicken breasts, sliced thin
• mozzarella cheese
• garlic
• sauteed mushrooms

Marinade the chicken in the olive oil and some garlic for about an hour. Mix the ranch packet with some breadcrumbs and coat the chicken. Add to a baking dish coated with non stick spray. Bake for about 40 minutes until no longer pink. Add mushrooms on top of chicken then the mozzarella cheese and put back into the oven until the cheese melts.

You can use some ranch dressing for dipping.

Crockpot Chicken Swiss with Stuffing

• 4 chicken breasts
• 4 swiss cheese slices
• 1 box stuffing mix (stove top, etc.)
• 2 cans reduced-fat cream of chicken soup
• 1/2 C chicken broth or water
• 1/2 C parmesan cheese

Spray the crock with cooking spray, put breast on the bottom. Cover with Swiss cheese. In a separate bowl, mix a box of stuffing/and seasoning packet, cream of chicken soup and broth/water. Pour and spread over the chicken, and sprinkle on Parmesan cheese. Cook on High for 3 1/2 – 4 hours or low for 7 1/2 – 8 hrs.

To Die For ~ Crockpot Roast

• 1 beef roast, any kind
• 1 package dried brown gravy mix
• 1 package dried Italian salad dressing mix
• 1 package dried ranch dressing mix
• 1/2 cup water

Place beef roast in Crock-Pot.
Mix together the dried mixes in a bowl and sprinkle over roast.
Pour the water around the roast.
Cook on low for 7-9 hours.