RECIPE #51: BLUEBERRY ALMOND FRENCH TOAST BAKE

Ingredients
Cooking spray
1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
8 large eggs
8 large egg whites
2 cups 1 percent lowfat milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 cups fresh blueberries
1/3 cup sliced almonds
2 tablespoons dark brown sugar

Directions

Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.

Per Serving:
Calories 270

Total Fat 8 g; (Sat Fat 2.5 g, Mono Fat 2 g, Poly Fat 0.75 g) ; Protein 16 g; Carb 35 g; Fiber 3 g; Cholesterol 220 mg; Sodium 280 mg

RECIPE #50: CHILI CUMIN STUFFED CHICKEN BREASTS

Ingredients
1/2 cup shredded Cheddar cheese
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup minced cilantro
1/4 cup diced tomatoes
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
toothpicks

Directions
In a bowl, mix the shredded Cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. Season with chili powder, cumin, and salt. Cover one side of the chicken breasts with enough cheese mixture to coat. Roll breasts over mixture, and secure with toothpicks.
Place the chicken breasts in a slow cooker. Pour in the remaining cheese mixture. Cover, and cook 3 hours on High.

RECIPE #49: GRILLED PIZZA MARGHERITA

Ingredients
1 (24 ounce) jar Bertolli® Olive Oil & Garlic Sauce
1 (12 inch) prebaked pizza crust
4 ounces fresh mozzarella cheese, thinly sliced
Olive oil
Chopped fresh basil leaves

Directions
Evenly spread sauce on pizza crust, then top with cheese. Grill covered over medium heat, rotating pizza occasionally, 10 minutes or until sauce is hot and cheese is melted. Drizzle with olive oil, sprinkle with basil and serve immediately.

RECIPE #48: BROCCOLI WITH RIGATONI

Ingredients
8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

Directions
Cook pasta according to package directions. Drain.
In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

RECIPE #47: CHEESY CORNED BEEF HASH CASSEROLE

Ingredients
1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1 (15 ounce) can corned beef hash
1 small onion, diced
salt and pepper to taste
1/4 pound processed cheese, cubed

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese.
Bake in preheated oven for 30 minutes or until cheese is bubbly.

RECIPE #46: MEXICAN TURKEY BURGERS

Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
2 cloves garlic, minced
1 cup salsa
1 (15.25 ounce) can whole kernel corn, drained
1 pound ground turkey
1 (1.25 ounce) package taco seasoning mix
1/3 cup dry bread crumbs
6 (10 inch) flour tortillas
6 tablespoons sour cream
2 cups shredded lettuce

Directions
Preheat oven to 450 degrees F (230 degrees C). Coat a medium baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat, and saute the onion, green pepper, and garlic 5 minutes. Remove from heat, and cool slightly.
In a small bowl, mix the salsa and 1/2 the corn. In a large bowl, mix the onion mixture with the turkey, taco seasoning, and 2 tablespoons of the salsa mixture. Divide into 6 patties, and press into the breadcrumbs to lightly coat on all sides. Arrange coated patties in the prepared baking dish.
Bake the patties 10 minutes in the preheated oven. Drain any liquid from the dish, turn patties, and spread with the remaining salsa mixture. Continue baking 10 minutes, to an internal temperature of 165 degrees F (75 degrees C).
Warm the tortillas in the microwave, about 30 seconds on High. Wrap the cooked turkey patties in the warmed tortillas with sour cream and lettuce. Sprinkle with remaining corn to serve.

RECIPE #45: HAM AND PEAR PANINI

Ingredients
4 slices bread
1 tablespoon mustard
6 slices ham
1 pear, peeled and thinly sliced
2 dashes ground black pepper
1 cup shredded mozzarella cheese
1 tablespoon light margarine (such as I Can't Believe It's Not Butter - Light ®)

Directions
Spread 2 slices of bread with the mustard. Layer each with 3 slices of ham, half of the pear slices, a dash of pepper, and 1/2 cup mozzarella cheese. Top with remaining bread. Lightly spread margarine on the outer sides of each sandwich.
Heat a skillet or griddle over medium heat. Grill the sandwiches until the cheese is melted and the bread is golden brown, about 3 minutes per side. Cut each sandwich in half to serve.