Banana Bites 5 bananas 2 oz.

vanilla Greek Yogurt 1 Tbsp all-natural peanut butter In a small bowl, mash one banana and whisk together with Greek yogurt and creamy peanut butter; set aside. Slice bananas into half-inch thick slices and lay ou t on a cookie sheet. Spread an even amount of peanut butter mixture over top of the slices and place another slice on top. If the bananas start sliding around , feel free to add a bit more peanut butter simply to make the mixture thicker. Place cookie sheet in the freezer for a minimum of 2 hours Banana Bread Blender Cereal 1 banana (I use a frozen one, but you don t have to) 1-2 tablespoons walnuts (optional) 1 cup milk of choice 1 cup flake cereal 1 teaspoon pure vanilla extract Put all the ingredients into a blender, and blend. Now eat! This gets thicker, t he longer it sits. Bean with Bacon Soup PLUS Elbow Macaroni Heat 1 can (11 1/2 ounces) soup and 1 1/2 cans water in saucepan to a boil. Stir in 3/4 cup uncooked elbow macaroni. Reduce heat to medium and cook 10 min. or u ntil macaroni is tender, stirring occasionally. Bean with Bacon Soup PLUS Rice Heat 1 can (11 1/2 ounces) soup and 1 can water in saucepan to a boil. Stir in 1 /2 cup uncooked regular long-grain white rice. Reduce heat to low. Cover and coo k 20 min. or until rice is tender, stirring occasionally. Bisquit Taco Cup 1 1/2 lb lean (at least 80%) ground beef 1 (15-oz.) can spicy chili beans, undrained 1 package (1.25 oz) Old El Paso 40% less-sodium taco seasoning mix 1/2 cup water 1 can (16.3 oz) Pillsbury Grands! refrigerated buttermilk biscuits 1 cup shredded Cheddar cheese (4 oz) 1/2 cup shredded lettuce, if desired 1/2 cup chopped tomato, if desired 1/2 cup sour cream, if desired 1/2 cup Old El Paso Salsa, if desired Heat oven to 375F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until grou nd beef mixture is slightly thickened, stirring occasionally. Meanwhile, spray o utside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-in ch round. Place rounds over outside of sprayed muffin tin; press to fit over bot tom and part way down sides of cups. Place cups, upside down, in ungreased 15x10 x1-inch baking pan. Bake at 375F. for 14 to 16 minutes or until deep golden brow n. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup. Top with cheese, lettuce, tomato, sour cream and salsa. BBQ Meat Loaf 1 1/2 pounds lean (90%) ground beef 3/4 cup quick or old-fashioned oats

1/2 cup finely chopped green bell pepper 1/2 cup finely chopped onion 1/2 cup barbecue sauce, divided 1 egg 1 teaspoon dried thyme leaves 1 teaspoon salt 1/4 teaspoon ground black pepper Preheat oven to 350F. Combine ground beef, oats, bell pepper, onion, 1/4 cup barb ecue sauce, egg, thyme, salt and black pepper in Classic Batter Bowl; mix lightl y but thoroughly. Shape meat mixture into loaf in Stoneware Loaf Pan. Insert Di gital Thermometer into center of meat loaf. Bake 50 minutes. Spread remaining 1 /4 cup barbecue sauce over meat loaf. Bake an additional 10 minutes or until mea t is no longer pink in center of meat loaf and internal temperature reaches 160F using Digital Thermometer. Remove from oven. Let stand 10 minutes before slicing . Cauliflower Popcorn Break a head of cauliflower into popcornlike, bite-size florets, then spread the m on a baking sheet lined with parchment paper. Spray the cauliflower lightly wi th butter-flavor cooking spray, then sprinkle lightly with turmeric, freshly gro und pepper, and sea salt. Bake 20 to 30 minutes at 425 degrees F or until the ca uliflower is slightly browned. (1 cup = 29 cal., 5 g carb., 0 g fat, 2 g pro.) Chili Recipe 1 Family sized can of Kuner s Chili Beans (I get the mild ones, and the largest ca n they make. If you can t find the large one, use two smaller ones 12oz each) 1 lb lean ground meat 1/4 finely diced onion (I say finely diced because that way the kids don t realize they re in there, but you still get the flavor.) 2 Tbsp chili powder 1 tsp onion salt 1 tsp garlic salt 1 tsp ground cumin Optional: approx. 1/4 cup cornmeal (You can also use masa-corn flour) Optional: Shredded cheddar cheese and Fritos or cornbread In a sauce pot brown the ground beef with the onion until browned. Make sure to chop up the ground beef quite finely like you re making tacos. Drain grease and po ur in the chili beans. Sprinkle on the chili powder, onion salt, and garlic salt to taste. I usually go over the top twice with the chili powder, then once for the salts. Next sprinkle in the cornmeal. I really think this gives the chili a sweeter flavor and also helps to thicken it up. Stir well, and simmer on low hea t until ready to serve! Serve with shredded cheddar cheese and Fritos. If you have extra time, it s also g reat with your favorite cornbread recipe! Tip: Make a double batch and freeze half in a Ziploc bag! Next time you need a f ast meal, thaw it out in a sauce pan and bam! Dinner s ready! Chipotle Pumpkin Black Bean Soup 1 15oz can black beans, rinsed and drained 1 28 oz can diced tomatoes 2 15 oz can pure pumpkin puree 1 medium onion, cut into 1 inch chunks 5 cloves garlic 3 cups fat free vegetable broth 1/4 cup balsamic vinegar 1 tbsp cumin 2 tsp smoked paprika

1 tbsp chipotle chili powder Salt and pepper to taste Preheat oven to 425 degrees. Spray a baking sheet with non-fat cooking spray an d place onions and garlic on it. Place in oven and let cook until onions begin t o blacken on the edges, about 15-20 minutes. In a blender, puree the black bean s with the diced tomatoes, onions, garlic, and 1 1/2 cups of the vegetable broth until smooth (depending on the size of your blender, you may need to do this in 2 batches). You can also make this a bit chunky if you like, just use the pulse option during your puree. Place a Dutch oven or large sauce pan on medium high heat. Add in the puree from the blender, the canned pumpkin, and the remaining b roth. Stir well to combine all ingredients. Bring to a simmer, then turn heat d own to medium low. Add in the seasonings, cover, and let cook for about 30 minut es, stirring occasionally. Stir in vinegar, and let cook for another 5 minutes. Serve immediately. Crockpot Cheesy Chicken and Rice 4 boneless skinless chicken breasts 1 large onion, chopped (I use Vidalia) 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions 1 cup cheddar cheese 1 - 10.5 ounce can cream of chicken soup (regular or fat free) 1 -15 ounce can whole kernel corn, drained Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cr eam soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to com bine. Serve hot. Can put the chicken in frozen. Can use the brown rice. Crock Pot Chicken Philly Cheese Steak 1 lb skinless, boneless chicken breasts 2 tbsp light butter 1 large onion, sliced 2 green peppers, thinly sliced 6 slices reduced fat provolone cheese 2 garlic cloves, chopped 2 tbsp steak seasoning 6 small rolls (I used Trader Joe s Artisan Rolls) Salt and pepper to taste Instructions Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seas oning. Place butter in crock pot. Place onions and green peppers on top, then add in th e chicken. Cover and cook on low for 4-5 hours. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of pro volone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese. Crockpot Chili 2 lbs. lean ground beef 2 tbsp. chili powder 1 tbsp. ground cumin 1 can (28 oz.) crushed tomatoes in pure 1 can (15 oz.) red kidney beans, drained and rinsed 1 cup water 1/4 cup FRANK'S REDHOT Original Cayenne Pepper Sauce 2 cups FRENCH'S French Fried Onions, divided

COOK beef, chili powder and cumin in large nonstick skillet over medium heat unt il browned, stirring frequently; drain. Transfer to slow cooker. ADD tomatoes, beans, water, Frank's RedHot Sauce and 1/2 cup French Fried Onions. Cover and co ok on LOW setting for 6 hours (or on HIGH for 3 hours). TOP chili with remainin g onions. If desired, serve with sour cream and shredded cheese. Crock-Pot Italian Chicken 4 chicken breasts 1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. So metimes I use a packet and a half.) 1 (8 oz) package cream cheese, softened 1-2 cans cream of chicken soup (depending how cream cheesy you want it) Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine c ream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cub e it, or even shred it. I always cut the breasts into tenderloin size strips. Once you have cut up the chicken, throw it back in the crockpot and stir into th e sauce. If you feel the sauce is too thick you can thin it to your preferred co nsistency with a little milk. Serve over pasta or rice. Crockpot pork chop 4-6 bone in pork chops depending on your family size. 1 small can cream of mushroom soup (Can use cream of chicken as well) 1 can filled with water or milk depending on how creamy you like your gravy. Combine the soup with the milk or water in a bowl. Pour a bit of the soup into the bottom of your crockpot, then add a layer of pork chops (frozen or thawed is fine. Mine are usually frozen) Pour more soup over that first layer, then add another layer of pork chops, another layer of soup, and another layer of pork ch ops. Finish your layers with a final layer of soup. Cover and cook on low for 4 -6 hours. The pork chops will be VERY moist and tender, and will fall right off the bone! Place some in a plate then top with a little of the gravy mixture left in the cr ock pot. I like to serve this with mashed potatoes and your favorite veggie. Alternative flavoring: For a little more flavoring you can add in one dry mix packet of Ranch Dressing to the soup mixture! Yum! Crockpot stew 2 pounds beef stew meat, cut into 1 inch cubes 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 bay leaf 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1 onion, chopped 1 1/2 cups beef broth 3 potatoes, diced baby carrots Place meat in slow cooker. In a small bowl mix together the flour, salt, and pep per; pour over meat, and stir to coat meat with flour mixture. Stir in the garli c, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots , and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

French's Quick and Crispy Mac & Cheese 1 1/3 cups (2.8 oz.) FRENCH'S Cheddar or Original French Fried Onions 1 (10 3/4 oz.) can CAMPBELL'S Condensed Cream of Celery Soup (I substituted Cream of Chicken Soup) 1 1/4 cups milk 3 cups cooked elbow pasta (1 1/2 cups uncooked) 2 cups shredded Cheddar or cubed American cheese 1 cup diced cooked ham 1/2 cup frozen peas HEAT oven to 350F. Crush French Fried Onions in plastic bag using hands or rollin g pin. MIX soup and milk in 2-qt. baking dish. Stir in pasta, cheese, ham and p eas. Top with crushed onions. BAKE 30 min. or until heated through. Ground Beef and Cheddar Casserole 6oz wide, whole wheat noodles (I used Ronzoni Extra Wide Noodles) 16oz extra lean ground beef 2 medium zucchini, diced 1 medium yellow onion, finely diced 1 red bell pepper, seeded and diced 1 16oz container fat free sour cream 1 28oz can diced tomatoes 1/2 cup grated Parmesan cheese 1 cups reduced fat, shredded, sharp cheddar 4 garlic cloves, minced 1 tsp dried oregano 1 tsp dried basil 1 tsp dried parsley Salt and pepper to taste Preheat oven to 425 degrees. Spray a 9 x 13 baking dish with non-fat cooking spray . Cook noodles according to package directions, drain and place into a large bowl. Mix in the sour cream and parmesan, and then pour into baking dish. While the noodles are cooking, spray a large, nonstick skillet with non-fat cook ing spray, and add in the garlic. Cook until tender and fragrant, about 2 minute s. Add in the ground beef. Season with salt and pepper, and cook until no longer pi nk about 5-8 minutes. Add in the zucchini, bell peppers and onions and cook until vegetables just bein g to become tender, about 3-5 minutes. Add in diced tomatoes, dried oregano, dried basil, and dried parsley, bring to a simmer, and cook until the sauce begins to thicken, about 3-4 minutes. Season w ith additional salt and pepper as desired. Empty the beef and vegetable mixture over the noodles, and evenly sprinkle the r educed fat cheddar over top. Place in oven and bake until cheese is melted and bubbling, about 20 minutes. Let cool for about 5 minutes before serving. Ground Beef Stroganoff 1 pound ground beef, lean 1 small onion, chopped 1/2 teaspoon garlic salt 1/4 teaspoon pepper 10 3/4 ounces cream of mushroom soup, condensed 4 ounces mushroom stems and pieces, drained 3/4 cup sour cream, or yogurt In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sou

r cream; heat through, but do not boil. Serve over Ham and Rice Casserole 1 c. cooked rice 3 slices ham chopped 1 can cream of mushroom soup 1 can of milk 1 c. grated Velveeta cheese Cornflakes Mix all ingredients in glass casserole dish. Top with the cornflakes. Bake 45 m inutes at 350 degrees. Hamburger Noodle Casserole 2 lbs. hamburger 1 c. chopped onions 1 can cream of chicken soup 1 can cream of mushroom soup 1 c. sour cream 3/4 tsp. salt 1/2 tsp. Accent 1/4 tsp. pepper 3 c. cooked noodles (1/2 of 1 lb. bag) 1 c. bread crumbs Cook onions in fry pan in little oil, until tender. Add meat until cooked. Add t he seasonings, salt, pepper and Accent. Mix noodles, soups and sour cream in sep arate bowl. Add beef and seasonings to the noodle, soups and sour cream mixture and put in a 2 quart casserole dish. Sprinkle bread crumbs on top. Bake for 1/2 hour in 350 degree oven (or until bubbly); uncovered. Killer Artichoke Bread 1/4 cup butter 3 garlic cloves, minced 1 (14-ounce) can marinated artichoke hearts, drained well and chopped 1 cup (4 ounces) shredded Mozzarella cheese 1/2 cup (2 ounces) shredded Cheddar cheese 1 cup grated Parmesan cheese 1/2 cup sour cream 1 French bread loaf (about 12 ounces) Salt and freshly ground black pepper Preheat your oven to BROIL. Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hea rts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the sk illet and stir to blend. When completely combined remove from the heat. Slice t he bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil fo r about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away . Watch the bread closely or it could burn. Mexican Pasta Bake 1/2 pound lean ground beef 2 1/2 cups uncooked rigatoni pasta (8 ounces) 1 cup corn 1 jar (24 ounces) salsa 1 can (15 oz) black beans, drained, rinsed 1 1/3 cups shredded Mexican cheese blend (6 ounces) 2 medium roma (plum) tomatoes, thinly sliced Heat oven to 350F. Grease 4-quart casserole. Cook beef in 10-inch nonstick skille

t over medium heat 5 minutes, stirring occasionally, until brown; drain. Cook a nd drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dut ch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture in to casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese. Co ver and bake 35 to 40 minutes or until hot and cheese is melted. Healthy Cookies 2 medium ripe bananas, mashed 1 cup of uncooked quick oats* 1/4 cup crushed walnuts Preheat oven to 350F. Spray a non-stick cookie sheet with cooking spray or use a Silpat. Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoon of each on the cookie sheet. Bake 15 minutes. Makes 16 cook ies. Loaded Cauliflower 1 medium sized head of cauliflower 1 cup reduced fat sharp cheddar cheese, shredded 4 slices extra lean turkey bacon, cooked and diced 1 cup black beans, drained and rinsed 1 medium tomato, diced 4 scallions, diced 1/2 cup fat free sour cream 1 tsp garlic powder 1 tsp cumin Salt and pepper to taste Instructions Break cauliflower down into florets, and then steam to cook. I did this by placi ng the cauliflower into a large, microwave safe bowl, added about 1 inch of wate r, and covered with plastic wrap. I microwaved on high for about 4-6 minutes, or until the cauliflower was tender to my liking. Drain any remaining water. Spray a small, nonstick skillet, with non-fat cooking spray or an olive oil mist er and set over medium high heat. Add in black beans, tomatoes, garlic and cumin . Saut until heated through about 2 minutes. Divide cooked cauliflower amongst 4 serving bowls, and season with salt and pepp er. Top each serving with cup cheese, and microwave for about 1 minute, or until the cheese is melted. Now top each serving with of the tomatoes/black beans, 2 tbsp fat free sour crea m, and of the chopped bacon and scallions. Serve immediately. Mac and Cheese 1 1/2 cups of large elbow macaroni 1 cup Velveeta, cubed 1 can whole kernel corn, undrained 2 cans cream corn, undrained 1 stick of butter/margarine, melted 1. 2. 3. 4. Spray crockpot. Place all of the ingredients in the crockpot. Stir everything together. Cover and cook on high for 2 1/2 hours. {Stirring occasionally}

Mexican Style Corn and Rice Casserole Ingredients 1 cup uncooked brown rice 2 cups fat free chicken broth 1 4oz can green chiles

1 small jalapeno, seeded and minced (optional) 8oz frozen corn, defrosted 2 medium sized yellow squash, diced 1 cup fat free sour cream 1 cups reduced fat Mexican cheese blend, shredded 1/3 cup cilantro, minced Salt and pepper to taste Prepare rice according to package direction, using broth instead of water. Prehe at oven to 350, and lightly spray a 1 qt baking dish with non-fat cooking spray. When rice is ready, combine with all remaining ingredients, and place in oven, u ncovered for about 30 minutes. Quinoa, Zucchini and Corn in Lemon Butter 1/2 cup uncooked quinoa 2 medium zucchini, diced 4 scallions, diced 2 garlic cloves, minced 1 cup corn, canned or frozen (defrosted if using frozen, drained if using canned ) 2 tbsp fresh lemon juice 2 tbsp light butter 1 tbsp honey Cook quinoa according to package directions. Once quinoa has been cooked, place in a large bowl and set aside. Place a medium sized skillet over medium high heat, melt butter in it, and then add in zucchini and garlic Cook until zucchini is tender, about 3-5 minutes. The n add in corn and honey cook until heated through. Now add the corn/zucchini to the quinoa, along with the scallions and lemon juic e and toss to combine. Season with salt and pepper. Serve warm or at room temperature. Roasted Vegetable Quinoa Salad 1 cup quinoa 2 bell peppers, diced 1 zucchini, diced 1 yellow squash, diced 1 red onion, diced 1 fennel bulb, diced 6 garlic cloves, chopped 1 tbsp olive oil Juice and zest from a lemon 1 tsp dried sage 1 tsp dried rosemary 1 tsp dried thyme Salt and pepper to taste Preheat oven to 450. Line a large baking sheet with foil and spray with non-fat cooking spray or an olive oil mister. Prepare quinoa according to package direc tions. Place cooked quinoa into a large bowl and set aside. Place all chopped v egetables and garlic in a bowl, and add in olive oil and all herbs. Mix well to evenly coat all vegetables. Place vegetables onto prepared baking sheet. Place in oven and roast vegetables for about 30 minutes, or until edges begin to black en. Let roasted vegetables cool for about 5 min, then, add them to the quinoa. Stir in lemon juice, zest and season with salt and pepper to your liking. Serve at de sired temperature. Works well with eggplant, asparagus, etc.

Salisbury Steaks 1lb extra lean ground beef (96% lean) 8 oz mushrooms, sliced 1 small onion, minced 1/3 cup whole wheat breadcrumbs 1 packet dry onion soup mix 2 cups fat free beef broth 1/4 cup liquid egg substitute 2 tbsp ketchup 2 tbsp Worcestershire sauce 2 tbsp whole wheat flour 1/2 tsp mustard powder 1/2 tsp black pepper In a medium sized bowl, combine ground beef, of the onions, breadcrumbs, egg sub stitute, 1 tbsp Worcestershire sauce, onion soup mix and pepper. Shape into 8 oval patties. Spray a large nonstick skillet with an olive oil mist er or non-fat cooking spray and set over medium high heat. Brown both sides of p atties, about 3-4 minutes each side. Remove patties from pan, and then return p an to heat. Add in remaining onions and mushrooms, and 1 tbsp of the beef broth, and cook for about 2-3 minutes. Return the Salisbury steak patties to the pan. In a small bowl, whisk together remaining beef broth, remaining Worcestershire sauce, ketchup, flour, and mustard powder. Pour into skillet over the meat, turn heat down to medium-low, cover and cook for about 20 minutes. SAUCILICIOUS SLOW COOKER PORK CHOPS 4 Pork Chops Baby Carrots Approximately 3-5 Red Potatoes, depending on size (Russets work fine too ;)) Sauce: 1/4 cup Ketchup 2 tsp Worcestershire Sauce 1 can Cream of Mushroom Soup Cut potatoes in quarters. Place potatoes and baby carrots in slow cooker. Add the pork chops on top of veggies. Mix the sauce ingredients, pour and spread ev enly over pork chops. Cook on low 8-10 hours. Slow Cooker Parmesan Honey Pork Roast by Beth 2-3 lbs. boneless pork loin 2/3 c. Parmesan cheese 1/2 c. honey 3 T. soy sauce 2 T. dried basil 2 T. garlic, minced 2 T. olive oil 1/2 t. salt 2 T. cornstarch 1/4 c. water Assembly: Place roast in gallon freezer bag. In small bowl, combine the next 7 ingredient s (cheese through salt). Pour sauce in sandwich bag and place inside larger bag with pork. Freeze. To Serve: Thaw completely. Place roast in slow cooker. Gently squeeze sauce bag to remix all the ingredients; pour over roast. Cook on low for 6-7 hours or until meat

thermometer reads 160 degrees. Remove to serving plate and keep warm. Pour sau ce in small saucepan and bring to a boil. Combine water and cornstarch until sm ooth. Add to saucepan and bring to second boil. Cook and stir for 2 min or unt il sauce thickens. Serve sauce over sliced roast. Spaghetti Squash and Cheese 1 medium sized spaghetti squash, cooked 1/4 cup whole wheat flour 1 tbsp light butter 1 cup extra sharp reduced fat cheddar cheese 1/3 cup fresh grated Parmesan cheese 1 cup fat free milk 1 cup fat free chicken broth 1/4 cup plain, non-fat Greek yogurt Preheat oven to 375 degrees. Spray a medium sized casserole dish with non-fat cooking spray and set aside. In a medium sized sauce pan, melt butter and then whisk in flour. Reduce heat to medium, and stir constantly. Then pour in the milk and chicken broth and raise heat to medium high. Continue to whisk constantly until mixture begins to thicke n, about 3-4 minutes. Once sauce is thickened, remove from heat and stir in the cheddar and Parmesan c heese, stirring constantly until cheese is completely melted. Season cheese sauc e with salt and pepper. In a large bowl, place cooked spaghetti squash strands in it, and pour cheese sa uce over top. Stir in Greek yogurt. Then pour into casserole dish and bake in ov en for about 20 minutes, until squash is heated through and bubbly. Serve immedi ately. Stuffed Mushroom Casserole 16oz mushrooms, sliced 2 stalks celery, diced 1 medium onion, diced 3 garlic cloves, minced 1 cup Panko breadcrumbs 1/4 cup Parmesan cheese 1 cup reduced fat mozzarella cheese, shredded 2 egg whites 1 tbsp light butter 1 tbsp Worcestershire sauce 1 tsp dried thyme 1 tsp dried sage 1 tsp salt 1/2 tsp black pepper Preheat oven to 400 degrees and spray a 2qt casserole dish with an olive oil mis ter or non-fat cooking spray. In a medium, nonstick skillet melt butter over me dium high heat. Add in onions and celery, and cook until tender, about 5-7 minut es. Add in mushrooms, garlic, thyme, sage and salt and pepper, and cook until mu shrooms are soft, about 5-7 minutes. Transfer mushroom mixture to a large bowl, and stir in all remaining ingredients, except for the shredded mozzarella. Pour into prepared casserole dish and top evenly with the shredded mozzarella. Place into oven and bake until cheese becomes golden and bubbly, about 10-15 minutes. Sweet Bacon Wrapped Chicken Breasts 1 lb skinless, boneless chicken breasts, cut into 4 fillets 4 slices extra lean turkey bacon 1/3 cup brown sugar 1/2 tsp salt 1 tbsp chili powder

Instructions Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper, a nd mist with nonfat cooking spray. Wrap bacon around each chicken fillet, and secure with a toothpick. In a small bowl, combine sugar, salt and chili powder. Roll the bacon wrapped ch icken breast in the sugar mixture until thoroughly and evenly coated. Place on baking sheet and bake in oven for about 20-30 minutes or until chicken is cooked through and bacon is crisp. Tex-Mex Rice and Bean Casserole 1 spray(s) cooking spray 1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels 1 tbsp canned green chili peppers, chopped, mild or hot 15 oz canned pinto beans, rinsed and drained 1 cup(s) cooked brown rice, fresh or day old 3/4 cup(s) shredded reduced-fat Mexican-style cheese 3/4 cup(s) fat-free sour cream 1/4 tsp chili powder 1/4 tsp table salt 1/8 tsp black pepper 2 tbsp scallion(s), chopped (dark green part only) 2 tbsp shredded reduced-fat Mexican-style cheese Preheat oven to 350F. Coat a 2-quart glass baking dish with cooking spray. In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cre am, chili powder, salt and pepper; stir in scallions. Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from ove n and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake u ntil cheese melts and casserole is slightly bubbly, about 10 minutes more. Let s tand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per s erving. Notes Change the beans or cheese to your liking: white or black beans, reduced-fat che ddar or Monterey Jack cheeses all work well.If you want to brown the cheese more , place the dish (make sure it's broiler safe) under the broiler for a minute or two. William's Chicken by Beth 1-1/2 lb. chicken, cooked and cubed 8 oz. sour cream 1 can cream of chicken soup 1 box Stove Top stuffing, chicken flavor 8 oz. Monterrey Jack cheese, shredded Make stuffing according to directions on the box. Place half the stuffing in gr eased 9x13 pan. Layer chicken on top. Sprinkle half the cheese on the chicken. Mix soup and sour cream. Pour over the cheese layer. Top with remaining stuf fing, breaking up larger clumps to cover as much as possible. Sprinkle with rem aining chicken. Cover and freeze. Day of Serving: Thaw casserole completely. Bake at 375 for 45-60 min, or until golden and bubbl y. Vegetable Beef Heat 1 can (10 cups uncooked il noodles are Crockpot pork Soup PLUS Egg Noodles 1/2 ounces) soup and 1 can water in saucepan to a boil. Stir in 3 medium egg noodles. Reduce heat to medium and cook 10 min. or unt tender, stirring often.

2 lbs pork tenderloin 1 12 oz can root beer 1 18oz bottle bbq sauce (sweet baby ray's) cook pork with root beer. drain, shred, mix with bbq sauce Scalloped Salmon 1 7 oz can salmon 25 saltine crackers 1/3 cup butter melted 1 T chopped onions (add more) 1 cup milk dash pepper 400 degrees. drain can and mash. crush crackers in bag with rolling pin. Comb ine butter, crackers, and the onions. put half the mix in bottom of pan. spoon salmon over it. Cover with remainder of crumbs. Then cup of milk. bake 20 min s.