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Thursday, July 22, 2010

Linguine Pesto with Italian Chicken Strips

Servings: 4
Start to finish: 20 minutes
Notes: Select sharp cheddar when using packaged shredded cheese from recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
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8 ounces uncooked linguine
1 package ready-to-use grilled Italian chicken strips (6 ounces)
1 cup shredded sharp cheddar cheese (4 ounces)
3/4 cup frozen corn, thawed
1 jar prepared pesto (3-1/2 ounces)
1/4 cup seasoned bread crumbs
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Cook linguine according to package directions; drain. Add the chicken, cheese, corn, pesto, bread crumbs, red pepper flakes and pepper. Toss to coat.

Potato-Sausage Foil Packs

Servings: 4
Preparation Time: 20 minutes, Start to finish: 50 minutes
Side Dishes: Salad
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1 package smoked turkey kielbasa (14 ounces) sliced
2 large potatoes, cut into wedges
1 medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 medium onion, chopped
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt

1.    Divide the kielbasa, potatoes, peppers and onion among four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Drizzle with lemon juice and oil; sprinkle with garlic powder, pepper and salt.

2.    Fold foil around kielbasa mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Grilled Breaded Chicken Recipe

Servings: 8
Preparation Time: 15 minutes, Start to finish: 25 minutes
Side Dishes:  Salad, Grilled Vegis, Cold Orzo Pasta Salad
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1 cup reduced-fat sour cream (8 ounces)
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon celery salt
1/8 teaspoon garlic powder
8 boneless skinless chicken breast halves (4 ounces each)
2 cups crushed seasoned stuffing
Refrigerated butter-flavored spray

1.    In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.

2.    Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Drain and discard marinade. Coat both sides of chicken with stuffing crumbs; spritz with butter-flavored spray.

3.    Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170°.

Grilled Pork Tenderloin Satay

Servings: 4
Preparation Time: 25 minutes, Start to finish: 35 minutes
Side Dishes: Salad, Grilled Vegis
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1 small onion, chopped
1/4 cup packed brown sugar
1/4 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-fat creamy peanut butter
4 1/2 teaspoons canola oil
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound)

1.    In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside 1/2 cup mixture for sauce.

2.    Cut pork in half widthwise; cut each half into thin strips. Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining mixture. Serve with reserved sauce.

Sausage Quesadillas

Servings: 4
Start to finish: 30 minutes
Servings: 4
Side Dishes:  Mexican Rice, Refried Beans, Salad, Black Beans, Salsa, Broccoli
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2 Turkey Italian sausage link, casing removed
1 small red onion, sliced
1 small sweet red pepper, julienned
4 teaspoons canola oil, divided
2/3 cup frozen corn, thawed
1/2 teaspoon chili powder
1/4 teaspoon salt, optional
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 medium tomato, seeded and diced
4 flour tortillas (8 inches)
Sour cream and salsa, optional
1 1/2 cups shredded Monterey Jack cheese (3/4 to 1)

1.    Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain; set sausage aside. In the same skillet, saute onion and red pepper in 1 teaspoon oil for 5 minutes. Add corn and seasonings. Cook and stir for 5 minutes or until vegetables are tender. Stir in tomato and sausage; heat through.

2.    Spoon over one side of each tortilla. Sprinkle with cheese; fold over. Cook in remaining oil over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into three wedges. Serve with sour cream and salsa if desired.

Grilled Stuffed Peppers

Servings: 6
Preparation Time: 30 minutes, Start to finish: 1 hour
Side Dishes:  Salad, Orzo Pasta Salad
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3 large green peppers
1 large tomato, peeled, seeded and chopped
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
2 teaspoons dried oregano
1 1/2 pounds bulk Italian sausage
Additional shredded part-skim mozzarella cheese

1.    Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves.

2.    Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.

Cashew Turkey Pasta Salad

Servings: 12
Start to finish: 2 hours 50 minutes
Sides:  Crusty Bread, Corn Bread
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2 bone-in turkey breast (5 to 6 pounds each)  (buy a precooked turkey breast from your deli)
3 cups uncooked tricolor spiral pasta
2 celery ribs, diced
6 green onions, chopped
1/2 cup diced green pepper
1 1/2 cups mayonnaise
3/4 cup packed brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons lemon juice
2 cups salted cashew halves

1.    (OMIT STEP: if you purchased a pre-cooked turkey breast) Grill turkey, covered, over medium heat for 25-30 minutes on each side or until a meat thermometer reads 170°. Cool slightly. Cover and refrigerate until cool. Meanwhile, cook pasta according to package directions; drain and rinse in cold water.

2.    Remove skin from turkey; chop turkey and place in a large bowl. add the pasta, celery, onions and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice; pour over pasta mixture and toss to coat.

3.    Cover and refrigerate for at least 2 hours. Just before serving, stir in cashews.

Friday, July 16, 2010

Grilled California Seafood Tacos with Corn Salsa

Servings: 4
Notes: * California halibut, shark, barracuda, bonito, Spanish Mackerel, or tuna may be used.
Suggested Wine: Pinot Noir
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1 pound California rockfish fillets *
2 teaspoons olive oil
8 fresh corn tortillas
Juice of 2 limes

Lettuce leaves (or shredded cabbage)
Lime wedges
Cilantro sprigs
Corn Salsa

1 cup corn, cooked
1 medium red onion, chopped
1 cup cucumber, seeded, and chopped
2 jalapeño peppers, minced
1/2 bunch cilantro (to taste), chopped
1/2 teaspoon salt and pepper (to taste)
Juice of 2 limes

Marinate California Seafood in lime juice and olive oil for 1/2 hour. Grill fish until just done. Heat tortillas until pliable. With two tortillas halfway overlapping each other, place fish in center and garnish to taste. (Use toothpicks or roll in wax paper to hold tacos together.)

Mix all ingredients and let set for 1 hour to blend flavors.

Marinated London Broil

Serves: 4
Marinate Time: 6+ hours
Serving Sides: Grilled potatoes/corn/zucchini/peppers/onions/mushrooms, salad, crusty bread/corn bread

1 1/2 tablespoons Dijon Mustard
1 TBS Honey
4 TBS Balsamic vinegar
4 TBS Extra Virgin olive oil
1 1/2 tablespoon fresh lemon juice
1 1/2 teaspoon Worcestershire sauce
1 teaspoon Tarragon
1 teaspoon Herbes de Provence
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Black pepper
1/2 tsp salt
1 1/2 lbs London Broil or steak of your choice

Whisk together all the ingredients. Pour into a large Ziploc bag and add the steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours. Preheat grill for medium-high heat and lightly oil grate. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired doneness.

Tre Formaggi Frittata with Sausage

From Williams-Sonoma
Serves: 8-10, can be cut in 1/2, use a 9" pan instead of the 12"

10 eggs
- 1/4 tsp freshly ground pepper
- 1/4 C Parmigiano-Reggiano cheese
- 3 oz. Asiago cheese, cut into 1/2
- 3 oz. Provolone cheese, cut into 1/2
- 1 tsp. olive oil, plus more for brushing
- 2 breakfast sausages
- 1 C thinly sliced green onions, white and green portion (I did not do 1 full cup)
- 1/4 C finely diced roasted red bell pepper
- 3 garlic cloves
- 1 tsp. chopped fresh thyme (or sprinkle some dried thyme)

1.    Lightly whisk eggs; whisk in pepper and cheeses. Set aside. In deep half of frittata pan over medium-high heat, warm 1 tsp oil. Add sausages - cook until browned, ~ 5 mins. Transfer to small bowl; discard all but 1 tsp fat in pan.
2.    Reduce heat to medium. Add green onions and bell pepper. Cook 2 minutes. Stire in garlic and thyme - cook 30 sec. Add sausages and egg mixture - cook, using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes. Continue to cook until eggs begin to set, about 4 minutes more.
3.    Set shallow half of frittata pan over medium-low eat; brush lightly with oil. Place shallow pan upside down on top of deep pan. Flip frittata into shallow pan. cook, covered, until eggs are set, about 6 minutes. Shake pan to loosen frittata and slide onto serving plate (we ate it straight out of the pan).


Romaine lettuce
Apple (granny smith) chopped
Gouda - chopped
Ranch dressing
Corn bread croutons (they have little round corn breads at Trader Joe's - brush a little butter on, crisp up in the oven)
walnuts (optional)
red onion (optional)
Chicken (optional)
Steak (optional)

Mix Together!  YUM!

Mustard-Crusted Salmon

Servings: 4
Serving Suggestions, barley/vegi mixture (birds eye), Salad
Preparation Time: 10 minutes, Start to finish: 20 minutes
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1 1/4 pounds center-cut salmon fillets, cut into 4 portions
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/4 cup reduced-fat sour cream
2 tablespoons stone-ground mustard
2 teaspoons lemon juice
Lemon wedges

1. Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
2. Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
3. Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.

Pesto-Glazed Chicken Breast with Spaghetti

Servings: 4
Preparation Time: 10 minutes, Start to finish: 30 minutes
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Side Suggestions:  Crusty Bread, Salad, Angel Hair lightly tossed in the pesto

2 garlic cloves
1 1/2 cups lightly packed fresh basil leaves
1/3 cup plus 1/4 cup pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
fresh ground black pepper
4 boneless skinless chicken breasts
9 ounces dried spaghetti
2 tablespoons coarsely chopped Italian parsley
1 ounce Parmesan cheese, shaved for garnish
2 tablespoons torn basil leaves, for garnish

1. To make the pesto: (Short cut & Savings - buy premade pesto) Using a Bump and Grind or another large mortar and pestle smash the garlic into a coarse puree. Add 1 1/2 bunches of basil and pound until it is coarsely chopped. Mix in the grated Parmesan cheese. Add 1/3 cup of pine nuts and smash to break them up.
2.    Slowly mix in 1/4 cup of olive oil. Season the pesto to taste with salt and pepper. Set it aside.
3.    Preheat the oven to 400°F. Heat tablespoon of oil in a large ovenproof sauté pan over high heat. Sprinkle the chicken breasts generously with salt and pepper.
4.    Cook the chicken breasts just until golden brown but not yet cooked through, about 2 minutes per side. Remove the pan from the heat.
5.    Spread the pesto over the top of the chicken breasts.
6.    Transfer the pan to the oven and bake until the chicken is just cooked through, about 8 minutes.
7.    Meanwhile, to prepare the pasta: Cook the spaghetti in a large pot of boiling salted water over high heat until al dente, stirring occasionally to prevent it from sticking about 8 minutes. Drain the spaghetti, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat.
8.    Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well. Add the spaghetti and parsley and toss to coat.
9.    To serve: Using a two-pronged carving fork swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving.
10.    Cut each chicken breast crosswise and on a slight diagonal into 4 slices.
11.    Arrange the chicken slices alongside the spaghetti. Garnish with the remaining 1/4 cup of pine nuts, shaved Parmesan cheese, and torn basil. Drizzle the remaining 1 tablespoon of oil over and serve.

Western Steak Skillet

Servings: 4
Preparation Time: 20 minutes, Start to finish: 40 minutes
Side Dish:  Salad
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1 package Rice-A-Roni® Beef flavor
1 pound ground beef or cooked flank steak, cut into 1/2 inch pieces
4 tablespoons margarine or butter, divided
2 1/2 cups water
1 jar roasted bell peppers (7 ounce) drained and coarsely chopped
2 teaspoons Italian herb blend seasoning
2 large onions, thinly sliced
1 1/2 cups shredded 6-cheese Italian cheese blend
2 tablespoons chopped fresh parsley (optional) (2 to 3)

1.    In a large skillet, brown ground beef; drain and set aside in bowl. (Delete this step if using cooked flank steak.)
2.    Sauté rice-vermicelli mix with margarine over medium heat until vermicelli is golden brown, stirring frequently.
3.    Stir in water, roasted peppers, seasoning mix and Italian herb blend. Cover, simmer 15-20 min. or until rice is tender.
4.    While rice mixture cooks, melt remaining 2 Tbsp. margarine over medium-high heat in skillet used for beef. Add onions and cook until golden brown, about 12-13 min.
5.    Uncover rice mixture and stir in beef and onions. Top with cheese and parsley, if desired. Let sit 2-3 min. to warm through and melt cheese.

Saturday, July 10, 2010

Chicken Parm Pasta Toss

Servings: 4
Serving Sides: Salad, Garlic Bread
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1 pound whole wheat penne
3 tablespoons EVOO - Extra Virgin Olive Oil
1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
2 teaspoons poultry seasoning
Black pepper
2 garlic cloves, finely chopped or grated (2 to 3)
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano Reggiano cheese

1.    Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve. While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 4 minutes per side. Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add garlic, cook a couple of minutes more then add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6-7 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.

2.    Add the drained pasta and reserved starchy cooking water to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.

Cheesesteak Pizza

Servings: 4
Total Time: 40 minutes
Serving Suggestions:  Salad, Garlic Bread
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3 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
3 large onions, sliced (3 to 4)
Salt and freshly ground black pepper
1 pizza dough, store-bought or from your favorite pizzeria
Cornmeal or flour, for sprinkling
2 cups shredded provolone cheese (a few generous handfuls)
1/2 pound deli-style roast beef, roughly chopped or torn

1.    Preheat oven to 400°F. If you're using fresh dough from a pizzeria, take it out of the fridge and bring it up to room temperature before stretching it out. Place a large, nonstick skillet over medium-high heat, add EVOO. Add the onions to the pan, season with salt and pepper and cook until caramelized, about 15-20 minutes, stirring every now and then so the onions don't burn. When caramelized, remove from heat and reserve. 

2.    Sprinkle some cornmeal or flour on the baking sheet so it doesn't stick on the bottom then roll out the dough and stretch it to make it fit the pan. Brush it with EVOO and bake for 10-15 minutes, until almost cooked through. 

3.    Spread the caramelized onions out over the dough to cover. Add the torn pieces of roast beef and cover with cheese. Bake for about 5 minutes, until the cheese bubbles and brown up.

Grilled Pork Chops with Peach Salsa

Servings: 4
Preparation Time: 10 minutes, Start to finish: 18 minutes
Serving Ideas:  Rice, Orzo, grilled vegis, salad
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Peach salsa: (quick peach salsa - Paul Newman's Peach Salsa)
1/2 red onion, diced
2 peaches, halved, pitted and diced
1 tablespoon lime juice
1 teaspoon olive oil
1 tablespoon chopped cilantro leaves
1 Pinch kosher salt and freshly ground black pepper

Pork chops:
5 pork chops, end cut
2 tablespoons canola oil
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon freshly ground black pepper

Salsa:   In a bowl toss all of the salsa ingredients together and set aside.

Pork chops:
  • Heat an outdoor grill or grill pan over medium-high heat.
  • Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. 
  • Arrange the chops on a serving platter and let rest 5 minutes before serving.
  • Serve the chops with the peach salsa.

Ultimate Patty Melts

Servings: 4
Serving Ideas: Salad, Mac & Cheese, Pasta Salad, Broccoli Salad, Grilled Vegis
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3 tablespoons EVOO - Extra Virgin Olive Oil, divided
1 small onion, very finely chopped
1 1/4 pounds ground beef
1 tablespoon Worcestershire sauce
Salt and ground black pepper
8 slices white Pullman bread or whatever sandwich bread you like
3 tablespoons butter, softened (3 to 4)
3 tablespoons Dijon mustard (3 to 4)
8 slices Swiss cheese
8 slices bacon, cooked until crisp
8 slices tomato

1.    Place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the onion to the pan and cook until tender, 4-5 minutes. Remove to a large mixing bowl and wipe the pan clean. 

2.    When the onions have cooled slightly, place the pan back over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. To the mixing bowl with the onions, add the sirloin, Worcestershire, some salt and pepper and mix thoroughly to combine. Divide the meat into 4 portions and shape into 4 thin burgers. Add the patties to the hot pan and cook until golden brown and cooked through, about 4 minutes per side. While the burgers are cooking, butter up one side of each slice of bread then flip them over and spread mustard on each. 

3.    When the burgers have finished cooking, make stacks by laying down the slices of white bread, butter side-down, and top them with a slice of cheese, a patty, another slice of cheese, 2 slices of bacon and tomato and another slice of bread (butter side-up). Wipe out the pan that the burgers were cooked in and return it over medium heat. Add the stacks to the pan and cook until the bread is toasted golden brown and the cheese has melted, 2-3 minutes per side.

Roast Beef and Cheddar Roll-Ups

Great for eating at the kids'll be the envy of other families when they are eating something from the to go window.
Servings: 4
Start to finish: 15 minutes
Serving Sides:  Potato Salad, Potato Chips/Pretzels, Vegis
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4 ounces cream cheese, softened
2 tablespoons prepared horseradish
4 large flour tortillas
1 head romaine lettuce, tough ribs removed
8 ounces thinly sliced deli roast beef
4 ounces Cheddar, thinly sliced

1.    In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla.

2.    Layer the tortillas with the lettuce, roast beef, and Cheddar and roll up.

Breaded Grouper Fillets

Servings: 4

20 ounces frozen fish fillets
5/8 ounce all-purpose flour
1/16 tablespoon salt
1/16 teaspoon white pepper
7/8 ounce eggs (about 6 total), beaten
1/8 cup milk
1 5/8 ounces bread crumbs (for an extra crunch, use Panko bread crumbs)

1.    Dredge fish in mixture of flour, salt, and pepper (see Notes).

2.    Combine eggs and milk.

3.    Dip fish in egg mixture, then in crumbs. Fry in deep fat at 360°F for 4-5 minutes or until fish is golden brown and internal temperature is 145°F. Serve at once or place for a short time in uncovered counter pans in 250°F oven until service.

Steak with Horseradish-Chive Sauce

Preparation Time: 15 minutes
Start to finish: 36 minutes
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1 pound hanger steak (center sinew removed)
1 cup red wine vinegar
1/3 cup cognac
1/2 cup olive oil
1 minced shallot
2 tablespoons chopped rosemary
4 chopped garlic cloves
2 tablespoons sugar
pepper to taste
salt to taste
1 bunch chives
1 cup sour cream
3 Tablespoons horseradish
salt to taste

Marinate a 1-pound hanger steak (center sinew removed) in a mix of 1 cup red wine vinegar, 1/3 cup cognac, 1/2 cup olive oil, 1 minced shallot, 2 tablespoons chopped rosemary, 4 chopped garlic cloves, 2 tablespoons sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing. To make the sauce, blanch 1 bunch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with 1 cup sour cream, 3 tablespoons horseradish and a pinch of salt.

Thursday, July 1, 2010

All-American Loaded Burgers

Servings: 6
Start to finish: 25 minutes
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1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup Italian salad dressing
2 eggs, lightly beaten
2 pounds ground beef
6 kaiser rolls, split
Leaf lettuce, Colby cheese slices, tomato slices, ketchup, prepared mustard and Fried Onion Rings (recipe also found in Recipe finder) or french-fried onions, optional

1.    In a large bowl, combine the bread crumbs, onion, salad dressing and eggs. Crumble beef over mixture and mix well. Shape into six patties.

2.    Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on rolls with lettuce, cheese, tomato, ketchup, mustard and Fried Onion Rings if desired.

Italian Basil Pasta Salad

Servings: 18
Preparation Time: 30 minutes, Start to finish: 1 hour 30 minutes
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1 package bow tie pasta (16 ounces)
2 cups grape tomatoes
7 ounces fresh mozzarella cheese, cubed
1 medium sweet yellow pepper, chopped
1 small red onion, chopped
1/2 cup pickled banana pepper rings
1 can sliced ripe olives (2-1/4 ounces) drained
4 thin slices hard salami, diced
1/2 cup fresh basil leaves, thinly sliced

3/4 cup olive oil
3/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil

1.    Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil.

2.    In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Orange Cream Pops

Servings: 8
Start to finish: 2 hours 20 minutes
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Cooking spray
1 quart vanilla ice cream
1 quart orange sherbet

Place a baking sheet in the freezer to chill, about 20 minutes. Line the baking sheet with parchment paper and coat with cooking spray. Spray the insides of eight 3-to-4-inch cookie cutters and place on the parchment. Fill each cutter halfway with small scoops of ice cream and sherbet (about 1/2 cup of each), alternating to create a marbled effect. Repeat with another layer to fill the cutters. Smooth the surface of each with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze 1 hour. Meanwhile, place another baking sheet in the freezer to chill, then line with parchment and coat with cooking spray.

Bayou Chicken Pasta

Servings: 4
Start to finish: 20 minutes
Serving Ideas: salad & crusty bread
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1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green and yellow pepper
3 tablespoons olive oil
1 pound boneless skinless chicken breasts, cubed
2 teaspoons garlic powder
1 jar salsa (16 ounces)
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
Hot cooked pasta

1.    In a large saucepan, saute the onion, celery and pepper in oil for 3-4 minutes or until crisp-tender. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear. Stir in salsa.

2.    Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the parsley, salt and hot pepper sauce. Serve with pasta.

Polynesian Pork Chops

Servings: 4
Start to finish: 25 minutes
Internet Address:|Polynesian_Pork_Chops
Serving Ideas: Serve with steamed sugar snap peas. For dessert serve fresh strawberries.

4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can Campbell's® Condensed Golden Mushroom Soup (10 3/4 ounces)
1/4 cup water
1 can pineapple chunks (8 ounces) drained, reserving juice
3 tablespoons soy sauce
1 tablespoon honey
2 cups hot cooked regular long-grain white rice
Sliced green onion

1.    Season the pork with the garlic powder.

2.    Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

3.    Add the onion, soup, water, pineapple juice, soy sauce and honey to the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through.  Stir in the pineapple.  Serve the pork and sauce with the rice and sprinkle with the green onion.

Baked Breakfast Burritos

Servings: 4
Start to finish: 30 minutes
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6 bacon strips (6 to 8)
8 fresh mushrooms, sliced
6 green onions, sliced
1/3 cup chopped green pepper
1 garlic clove, minced
8 eggs
1/4 cup sour cream
3/4 cup shredded cheddar cheese, divided
3 tablespoons enchilada sauce
1 tablespoon butter
4 large flour tortillas (10 inches)
Sour cream and additional enchilada sauce, optional

1.    In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm.

2.    In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat.

3.    Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up.

4.    Place, seam side down, in an 11-in. x 7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired

Grilled Teriyaki Chicken

Servings: 2
Start to finish: 2  hours 15 minutes
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1/3 cup water
1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
2 boneless skinless chicken breast halves (6 ounces each)

1.    In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

2.    Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until a meat thermometer reaches 170°

Lemon Pepper Pasta

Servings: 2
Start to finish: 25 minutes
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2 ounces uncooked vermicelli
1/4 cup fat-free milk
2 ounces VELVEETA Pasteurized Prepared Cheese Product cubed
1/8 teaspoon salt
1 medium sweet red pepper, cut into 1/8-inch strips
1 medium sweet yellow pepper, cut into 1/8-inch strips
2 teaspoons olive oil
1 1/2 teaspoons grated lemon peel
1/8 teaspoon pepper

1.    Cook pasta according to package directions. Meanwhile, in a small saucepan, combine the milk, cheese and salt; cook and stir over medium-low heat until cheese is melted. Drain pasta; add cheese sauce and toss to coat. Keep warm.

2.    In a nonstick skillet, saute peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon peel and pepper; mix well. Toss with pasta mixture.

Turkey Wraps

Servings: 4
Start to finish: 15 minutes
Serving Ideas: Caesar salad

4 large flour tortillas
1 small head romaine lettuce, washed and patted dry
3/4 pound sliced turkey breast
2 tomatoes, thinly sliced
2 Kirby cucumbers, cut into spears
1/2 cup store-bought pesto

In the center of each tortilla, layer some lettuce, turkey, tomato, and cucumber. Spread the pesto over the top and roll like a burrito.

Sliced Steak Pizzaiola

Servings: 6
Preparation Time: 10 minutes, Start to finish: 20 minutes
Notes: Calories: 273, Fat: 11g, Fiber: 3g, Protein: 24g, Sodium: 433mg
Source: Campbells
Serving Ideas: Serve with potatoes roasted with olive oil and garlic and steamed broccoli.  For dessert serve fresh strawberries with light whipped topping sprinkled with raw sugar.

1 tablespoon vegetable oil
1 beef flank steak  (about 1 1/2 pounds)
2 medium onions, sliced (about 1 cup)
2 cloves garlic, minced
1 teaspoon Italian seasoning, crushed
2 cups Prego® Traditional Italian Sauce  or Roasted Garlic & Herb Italian Sauce

1.    Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes or until it's well browned on both sides. Remove the beef from the skillet. Pour off any fat.

2.    Add the onions, garlic and Italian seasoning to the skillet. Cook until the onions are tender. Return the beef to the skillet. Stir in the sauce. Reduce the heat to low. Cook the beef for 3 minutes for medium-rare or to desired doneness.

3.    Slice the beef into thin diagonal slices. Serve with the sauce.