RECIPE #14: HOT 'N' SPICY BUFFALO CHICKEN SALAD

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS

1/4 cup crumbled blue cheese
1/2 cup Ranch-style salad dressing
3 large skinless, boneless chicken breast halves - cut into 1 inch cubes
salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup Louisiana-style hot sauce
1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 heads romaine lettuce, chopped

DIRECTIONS
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.

Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 484
Total Fat: 32.3g
Cholesterol: 127mg
Sodium: 1155mg
Total Carbs: 7.6g
Dietary Fiber: 3.8g
Protein: 40.2g

PIZZA DOUGH

I did not use a pre-baked pizza crust for today's recipe, instead I called down to a local bakery and bought some raw pizza dough that I could bake fresh. My dough recipes never turn out how I like, so this is always a great option for those of you who have the same problem!

RECIPE #13: BLACK BEAN SPINACH PIZZA

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min

INGREDIENTS
1 (10 ounce) package prebaked Italian bread shell crust
1 (15 ounce) can black beans, rinsed, drained, and mashed
1/3 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon minced garlic
1/2 cup salsa
1/2 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp Cheddar cheese

DIRECTIONS
Place the crust on an ungreased 12-in. pizza pan. Combine the beans, onion, chili powder, cumin and garlic; spread over crust. Layer with salsa, spinach and cilantro. Sprinkle with hot pepper sauce and cheeses. Bake at 450 degrees F for 8-10 minutes or until golden brown.

RECIPE #12: FAMILY STYLE MAC AND CHEESE

PREP TIME 30 Min
READY IN 1 HOUR

INGREDIENTS
1/2 pound short pasta, cooked as per package directions
1 cup breadcrumbs
1/3 cup grated Parmesan cheese
3 tablespoons butter
3 tablespoons Robin Hood® All Purpose Flour
3 cups Regular, 2% or Fat Free Carnation® Evaporated Milk
2 teaspoons salt
4 cups grated Cheddar cheese

DIRECTIONS
Combine breadcrumbs and parmesan cheese in a small bowl. Reserve.
Preheat oven to 375 degrees F (180 degrees C). Grease a 9 x 13 (3 L) baking dish.
Melt butter in medium saucepan, add flour and cook over low heat stirring for 1-2 minutes. Whisk in milk and salt. Bring to a boil, lower heat and cook for 5 minutes. Add 3 cups (750 mL) of Cheddar cheese, stirring until melted. Stir mixture into pasta. Pour into prepared dish.
Sprinkle with remaining Cheddar cheese, cover with breadcrumb mixture.
Bake in preheated oven 25-30 minutes or until golden brown and bubbling

Variations:
Saute 3 cups (750 mL) Europe's Best® Mediterranean Diced Delite® frozen vegetables in 2 tbsp (30 mL) Crisco® Canola or Vegetable Oil for 3-5 minutes. Add 1/4-1/2 tsp (1-2 mL) chili flakes, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper. Fold into mixture before baking.

Replace cheddar cheese with 2 cups (500 mL) fontina, 1 cup (250 mL) brie and 1 cup (250 mL) gorgonzola. Use any combination of cheese you like, just make sure you have 4 cups (1 L).

Nutritional Information
Family Style Mac & Cheese
Servings Per Recipe: 6
Amount Per Serving
Calories: 786
Total Fat: 44g
Cholesterol: 137mg
Sodium: 1626mg
Total Carbs: 59.5g
Dietary Fiber: 2.6g
Protein: 37.9g

RECIPE #11: CRANBERRY PORK CHOPS

PREP TIME: 15MIN
COOK TIME: 7 HOURS

READY TIME: 7 HOURS 15MIN

INGREDIENTS

6 Bone in Pork Chops

1 (16 ounce) can jellied cranberry sauce

1/2 cup cranberry or apple juice

1/2 cup sugar

2 tbs spicy brown mustard

2 tbs cornstarch

1/4 cup cold water

1/2 tsp salt

dash of pepper

DIRECTIONS

Place pork chops in a slow cooker. Combine cranberry sauce, juice, sugar and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm. In a saucepan combine cornstarch adn cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve over chops.

RECIPE #10: SUNFLOWER CHICKEN SALAD

"Easy chicken salad with grapes and sunflower seeds!"

INGREDIENTS

2 cups cubed cooked chicken breast meat
1 cup cubed Cheddar cheese
1/4 cup sunflower seeds
1/4 cup thinly sliced celery
1/2 cup seedless green grapes, halved
1/2 cup mayonnaise
salt and pepper to taste

DIRECTIONS
In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 531
Total Fat: 43g
Cholesterol: 105mg
Sodium: 421mg
Total Carbs: 6.7g
Dietary Fiber: 1.3g
Protein: 30.3g

RECIPE #9: SPINACH ENCHILADAS

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

INGREDIENTS
1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutritional Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 578
Total Fat: 39.9g
Cholesterol: 111mg
Sodium: 415mg
Total Carbs: 34.8g
Dietary Fiber: 6g
Protein: 23.8g