1 lb. Hot Italian sausage or turkey/chicken sausage
2 c chicken broth
1 (14.5 oz) pkg frozen Birds Eye Pepper Stir-Fry
1 (15 oz) can cannellini beans, drained and rinsed well
1 (28 oz) can diced tomatoes
2 c whole wheat spirals, uncooked
1 c shredded Italian blend cheeses
In a large pot over medium heat, brown sausage. Slice into bite-sized pieces and return to pot. Add next 4 ingredients and bring to boil. Stir in macaroni. Reduce heat to simmer and cook another 8-10 minutes stirring occasionally. Serve in bowls and top with cheese.
1 acorn squash
2 Tbsp your favorite pesto
Splash of your favorite Greek salad dressing
1/4 c pine nuts
1/4 c feta crumbles
1/2 c roasted red pepper slices
1/4 cup black or Kalamata olive slices (optional)
Preheat oven to 350 degrees F. Cut acorn squash in half and remove seeds. Slice into about six 1/2″ rings and place on 9 X 13″ baking dish lightly sprayed with non-stick spray. Spread rings with a little pesto and splash with Greek salad dressing. Top with pine nuts, feta crumbles, red pepper and olives if desired. Bake 15-2o minutes until squash is tender crisp and slightly browned.
YOU CAN KEEP IT VEGETARIAN BUT I SERVED WITH PARMESAN CRUSTED HADDOCK AND BROCCOLI SLAW!
1 lb 96% lean ground beef
1 1/2 c chopped onions or 1 (14.4oz) pkg Birds Eye frozen Pepper Stir-Fry
1 tsp chili powder
1 tsp ground cumin
2 cloves garlic, minced
8 oz tomato sauce
1 c sliced black olives
4 flour tortillas ( I used Azteca 10 inch)
2 c shredded cheddar cheese
Cook first 5 ingredients in skillet over medium heat until meat is browned. Stir in tomato sauce; heat through. Stir in black olives. Coat 9X9 inch baking dish with non-stick spray. Lay one tortilla on bottom of dish. Top with layer of meat sauce then cheese. Top with another tortilla and repeat layers ending with cheese on top. Cover with foil and bake at 350 degrees about 30 minutes. Let stand about 5 minutes before cutting into squares. Serve with salsa, low-fat sour cream and whole grain tortilla chips and a big salad.
1 pkg (26oz) frozen cheese ravioli
1 tub chive and onion cheese spread
1 1/2 c 1% milk
1/2 c grated Parmesan cheese, divided
4 c baby spinach or 10 oz frozen chopped spinach (thawed and drained)
1 tsp dill seed
1 tsp lemon juice
3/4 c cherry tomatoes, quartered
Cook ravioli as directed; drain and set aside. In same pot, melt cheese in milk on medium heat, 1-2 min. Add 1/4 c Parmesan cheese, spinach, dill and lemon. Mix well. Add ravioli and toss to coat. Serve topped with tomatoes and Parmesan cheese.
THIS RECIPE IS MADE SO EASY IN THE CROCK POT AND HAS A LOWER FAT CONTENT THAT THE TRADITIONAL DISH!
3 diced potatoes
1/2 cup Oscar Meyer real bacon pieces
1/4 cup chopped onion
2 Tbsp flour
2 Tbsp sugar
1 1/2 tsp salt
1 tsp celery seed
1 cup water
1/2 cup vinegar
3 pound (Schneider’s) low fat ham, wrapped in foil
Place potatoes in the bottom of the Crock Pot. Add bacon pieces, onion and remaining ingredients over top. Place ham on top. Cook on low 6-8 hours stirring occasionally.
1 serving (1 each) equals 275 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 593 mg sodium, 53 g carbohydrate, 6 g fiber, 6 g protein.
In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.
Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender.Yield: 8 servings.
Originally published as Wild Rice Stuffed Squash in Taste of Home’s Holiday & Celebrations Cookbook Annual 2003, p119