Butternut Squash-Parmesan Gratin   Serves 6

Ingredients:

1-2 ½ lb. Butternut Squash

¼ C.     Unsalted butter, melted

2   Cloves of Garlic

¼ C.     Panko breadcrumbs

1/3 C.  Parmesan Cheese, grated

¼ c.      Italian flat leaf parsley

¼ t.      Kosher salt

1/8 t.   Black pepper

 

Directions:

Melt butter in sauté pan, add garlic and cook 2-3 minutes, until garlic is soft.

 

Place all ingredients, except butter/garlic mixture and panko crumbs, into food processor. Mix until combined. Place in separate bowl and add panko and melted mix. Stir until combined.

 

Heat oven to 375 F degrees. Butter baking dish on sides and bottom. Peel, halve and seed butternut squash, then cut into 1/2” slices. Arrange in baking dish overlapping slightly. Brush with butter garlic mixture, then top with crumb/cheese/parsley. Bake, uncovered, 15-25 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425 F degrees; bake 5-10 minutes longer until lightly browned. Before serving, sprinkle parsley over top.

 

 

 

Tortilla Pizzas

 

1. Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza.
2. Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
3. Heat refried beans, onion, and half of the chili peppers together in a medium saucepan over medium heat, stirring occasionally. Remove from heat.
4. Spread about 1⁄3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1-tablespoon taco sauce, and then top with. Cup of the chopped vegetables, 1-teaspoon chili peppers, and 1-tablespoon cheese for each pizza.
5. Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.

 

 

Slow Cooked Cranberry Barbecue Chicken

Ingredients:
6 chicken thighs, skin removed (about 2 1/4 lb. total)
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz.) whole berry cranberry sauce
1 cup Kellogg’s® Special K® Cereal Multi-Grain (crushed to 1/2 cup)
1 can (8 oz.) crushed pineapple, drained
1/2 cup barbecue sauce
1 tablespoon Dijon mustard or spicy brown mustard
3 cups hot cooked brown rice
1 medium onion, sliced

Directions:

1. Place chicken thighs on rack of broiler pan. Sprinkle with salt and pepper. Broil 4- to 5-inches from heat for 10 minutes or until lightly browned, turning once.

   2. In 5- to 6-quart crockery cooker place onion and chicken. In small bowl stir together cranberry sauce, KELLOGG’S SPECIAL K Cereal Multi-Grain, pineapple, barbecue sauce and mustard. Pour over chicken. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

   3. Place rice on serving plate. Top with chicken. Stir sauce. Serve over chicken.

 

 

 

Chicken and Dumplings

 

Ingredients

2-1/4 cups canned low-sodium chicken broth

¼ cup water

1 medium onion, peeled and chopped

4 cups frozen mixed vegetables (corn, peas, carrots, and green beans)

2 cups cooked and chopped chicken

1 teaspoon dried thyme

11/4 cups reduced fat prepared baking mix

1/3-cup low-fat milk

1 egg

 

Directions

1. In a large pot, combine chicken broth, water, onion, vegetables, chicken, and thyme.
2. Cover and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes.
3. Place baking mix in a small bowl. Remove 2 tablespoons and stir into pot to thicken the stew.
4. Add milk and egg to remaining baking mix and stir with a fork to blend. Drop rounded tablespoons onto hot chicken mixture. Cook over low heat, uncovered, for 5 minutes.
   5. Cover and cook for 5 minute more. Serve while hot.

 

 

Mushroom Quiche

.

Ingredients

Nonstick cooking spray

1-1/2 cups sliced mushrooms

3 green onions, finely chopped

1 clove garlic, finely chopped

¼ teaspoons dried oregano

2 teaspoons dried basil

½ teaspoon salt

1 teaspoon dried marjoram

½ teaspoon dried thyme

½ teaspoon ground black pepper

½ teaspoon dried mustard

1-cup egg substitute

1-cup nonfat milk

1 cup shredded low-fat Cheddar cheese

 

 

 

Directions:
1. Place an oven rack in the lower third of the oven. Preheat oven to 375˚F.

 

2. Spray a large skillet with nonstick cooking spray and heat over medium-high heat.

 

3. Sauté mushrooms, green onions, and garlic until tender, about 5 minutes.

 

4. Stir in oregano, basil, salt, marjoram, thyme, ground black pepper, and dry mustard. Cook until liquid is evaporated, about 2 minutes.

 

5. Let the mushroom mixture cool for about 5 minutes.

 

6. In a medium bowl, combine egg substitute, milk, and cheese; beat well.

 

8. Bake for 35 minutes

 

44 Main Dishes

 

 

 

 

 

 

 

 

 

 

Nellie’s Kale Stew

Ingredients

1-tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, chopped

1 medium green bell pepper, chopped

1 (8-ounce) cans tomato sauce

1 (6-ounce) cans tomato paste

1 (14-ounce) cans low-sodium chicken broth

4 cups water

1-pound kale, chopped

2 medium carrots, chopped

2 medium white potatoes cut into cubes

Nonstick cooking spray

Six pound turkey kielbasa, sliced into thin rounds

 

Directions:

1. In a large pot, heat oil over medium-high heat.

2. Sauté onion, garlic, and bell peppers until tender, about 5 minutes.
3. Add tomato sauce, tomato paste, chicken broth, water, kale, carrots, and potatoes. Cook on medium-high heat until potatoes are tender, about 45 minutes.
4. Spray a medium skillet with nonstick cooking spray. Sauté kielbasa until heated through, about 5 minutes.
5. Add turkey kielbasa to stew and cook for 15 minutes more. Serve while hot.

 

 

Chicken Vegetable Creole

55 Main Dishes

Ingredients:

Nonstick cooking spray

1-pound boneless, skinless chicken breasts cut into large chunks

1 large onion, chopped

1 (14-ounce) can diced tomatoes

1⁄3 cup tomato paste

2 stalks celery, chopped

1-1/2 teaspoons garlic powder

1-teaspoon onion powder

½ teaspoon salt

¼ teaspoon red pepper flakes

1⁄8 teaspoon ground black pepper

1-1/2 cups broccoli florets

 

Directions
1. Spray a large skillet with nonstick cooking spray and heat over medium heat.

2. Add chicken and onion; cook, stirring frequently, for 10 minutes.
3. Stir in all remaining ingredients except broccoli and cook for minutes, stirring occasionally.
4. Stir in broccoli, cook for 5 minutes more. Serve while hot.