White Chicken Chili

1 med onion
1 Tbsp. oil
4 garlic cloves, minced 
2 tsp ground cumin
3 cans (15 oz) great northern beans (rinsed and drained)
1 tsp dry oregano
1/4 tsp ground cloves (optional)
3 cans (14 oz) chicken broth
1 can white shoepeg corn, drained (optional)
4 cups cubed cooked chicken
2 cups shredded monteray jack cheese
 
*sour cream and tortilla chips optional for toppings
 
 
Prepare chicken and cut up.Chop onion and saute in oil. Stir in garlic, chicken, cumin, oregano, and cloves.  Stir 2-3 min., then add chicken broth, drained/rinsed beans, and drained corn.  Simmer uncovered for 15 min. Remove from heat.  Stir in monteray jack cheese until melted.  (If preparing ahead of time, I wait to add the cheese until I rewarm the soup, and then add the cheese before serving).  Top with sour cream and tortilla chips if desired.  

Bacon Corn Chowder

¾ cups Crumbled Bacon
1 whole Onion, Chopped
2 whole Carrots, Chopped
5 cups Chicken Stock
5 whole Potatoes, Peeled And Diced (I used Yukon gold)
3 cups Corn, Fresh Or Frozen
¼ teaspoons Turmeric
½ teaspoons Dried Thyme
¼ cups Butter
1-½ cup Milk (or cream)
2 Tablespoons Cornstarch
salt and pepper to taste

Directions:
Cook bacon until crisp, remove from pan and chop well.

Add 2 tablespoons of the bacon grease (or vegetable oil if you are vegetarian and didn’t use the bacon) to large pot. Add onions and cook until soft, add carrots and cook for 5 minutes more.

Stir in chicken stock then add potatoes, corn and bacon. Add turmeric and thyme. You can now add the 1/4 cup butter, but it is entirely optional.

Cook until potatoes and carrots have softened, then stir in milk or cream.

Let heat, then remove half a cup of liquid, let it cool a bit and then whisk in cornstarch. Add cornstarch mixture to chowder, stir well.

Allow chowder to heat for 5 minutes more, then serve.

Apple Tart

Apple Tart

5c. flour

2c. vegetable shortening

1t. salt

1 c. milk

Mix like pie crust. Roll out half and put into 15x9 pan.

12 medium apples peeled and diced.

5 t. dry tapioca

3/4 c. sugar

3/4 c. brown sugar

2 t. cinnamon

Put apple mixture in crust. Roll out remaining crust and cover apples. Seal and cut slits on top. Bake at 350 for 50 minutes or until slightly golden.

 

Glaze:

Mix

3 oz cream cheese

1 tsp vanilla

2-3 t. milk

2 c. powdered sugar

Cover while warm.

Super Moist Carrot Cake

Carrot Cake

 

4 eggs

2 c. sugar

1 1/2 c. oil

2 c. flour

2t. cinnamon

2t. baking soda

1 t. salt

3 - 4oz. jars of baby food carrots

 

Mix eggs, oil, sugar together in mixer. Add carrots, then dry ingredients and beat for 2 minutes at high speed. Pour into greased jelly roll pan (or 2 round pans) and bake at 350 for 35-40 minutes. Cool cake.

 

Frosting-

1- 8oz pkg cream cheese

1 stick butter

1 t vanilla

2 c. powdered sugar

Mix together and spread on cooled cake. Top with nuts if desired.

 

Chicken Tortellini Soup

Chicken Tortellini Soup

1 cup carrots, sliced thinly
1/2 cup onion, chopped
1/2 cup celery, sliced thinly
1 cup chicken breast, cut into 1/2 inch cubes
6 cups reduced-fat chicken broth (reserved from cooking or canned)
1 cup cheese-filled tortellini, dried and uncooked  (I always use
double this so that it's more filling)
1/2 teaspoon thyme leaves, dried
1/4 teaspoon black pepper
1 bay leaf
2 tablespoons fresh parsley, snipped

Bring chicken broth to a boil, add carrots, onion, celery, thyme, black pepper and bay leaf.  Cover; simmer over medium-low heat for 15 minutes.  Add Chicken, pasta and parsley.  Continue simmering until pasta is done.
Remove bay leaf.  Serve.

Freezer Meal Option
Everything is the same except after you originally cover and simmer over medium-low heat for 15 minutes - cool the broth.  Remove the bay leaf, add the cooked chicken, uncooked pasta and parsley.  Place in a labeled freezer bag, seal and freeze with the bag laid flat.

To Serve:
Thaw.  Reheat over medium heat, covered, for 15 minutes or until pasta is cooked.

Stuffed Shells

Ingredients:

• 1/2 Package (6 oz.) or approx. 18 shells Barilla Jumbo Pasta Shells
• 1 Jar (27 oz.) spaghetti sauce
• 1 egg
• 1 container (15 oz.) ricotta cheese
• 1-2 cups (8 oz.) shredded mozarella cheese (divided)
• 3/4 cup (3 oz.) grated Parmesan cheese (divided)
• 1 1/2 teaspoons seasoning- parsley, oregano, basil, Italian seasoning

Directions:

1. Prep: Cook pasta shells according to the package directions, drain. Preheat oven to 350. Spray bottom of 13 x 9 glass baking dish with non-stick spray. In large bowl, beat egg. Stir in ricotta, 1 and 3/4 cups of the mozzarella, 1/2 cup of the parmesan, and the seasonings.
2. Assemble: Spread 1 cup off the sauce in baking dish. Fill cooked shells with ricotta mixture. Arrange filled shells in baking dish.
3. Pour remaining sauce over shells. Top with remaining mozzarella and parmesan
4. To cook and serve: Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 min. Let stand 5 min. before serving. Recipe makes 6 servings.
5. To freeze: Cover tightly and freeze. To bake from frozen, bake covered 1.5 hours (check after 1 hour), uncover and continue baking til bubbly and golden, 10 minutes.

Honey Lime Enchiladas

Ingredients:

Sauce:

• 1/3 c honey
• 1/4 c lime juice
• 1 Tb chili powder
• 1/2 tsp garlic powder

• 2 (10 oz) cans green enchilada sauce
• Shredded cheese of choice, 2-3 cups
• 16-20 Flour tortillas

• 1.5 lbs pork or chicken, cooked and shredded

Directions:

1. Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
2. Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
3. Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
4. To bake from frozen- bake at 350 degrees for 1 hour. Check enchiladas and then add 10 minute increments as necessary until hot and bubbly.

Broccoli Salad

Ingredients:

• 4 broccoli crowns; cut into bit size pieces
• 2 cups shredded cheese
• 1-2 cups mayonnaise
• 1 small onion; diced
• ½ - 1 cup bacon; diced

Dressing:

• 2 T sugar
• 2 T vinegar

Directions:
Wash and cut broccoli in bowl.  Mix in cheese, mayonnaise, onion and bacon. For the dressing, mix together sugar and vinegar; add more sugar to make it sweeter. You can pour the dressing over the salad just before serving, or on the side for each person to pour on for themselves.

Ice Cream Pie

Ingredients:

• Premade pie crust; graham cracker or chocolate
• ½ gallon of ice cream; preferably one that complements your crust. Moose Tracks, Mint Chocolate Chip, Cookie Dough, Chocolate Peanut butter all work well with chocolate; Strawberry, Chocolate, Vanilla, Any fruity flavors all work well on graham cracker.
• Mix-ins: Chocolate sauce, strawberry sauce, chopped candy bars, fresh fruit, cookies or cool whip (optional)

Directions:
Let ice cream sit out for a while to get soft. Layer mix-ins as desired on bottom of crust. Pour on the semi-melted ice cream. Smooth out and top more of the same toppings and cover and put in freezer. Slice and serve when frozen.

Blueberry Spinach Salad

Ingredients:

• 1/2 c vegetable oil
• 1/4 c raspberry vinegar
• 2 tsp Dijon mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1 pkg (10 oz) fresh spinach torn (or baby spinach works well)
• 1 pkg (4 oz) feta cheese
• 1 cup fresh blueberries
• 1/2 c chopped pecans, toasted

Directions:
In a jar with tight-fitting lid, combine the 1st five ingredients and shake well.  In a large salad bowl, toss the spinach, feta cheese, blueberries and pecans.  Add the dressing and toss gently; serve immediately.  Serves 6-8.

Potato Salad with Sour Cream and Scallions

Ingredients:

• 2 lb white new potatoes, quartered and cut into 3/4-inch chunks (or use red skinned and leave skins on)
• Coarse salt and ground pepper
• 3/4 cup reduced-fat sour cream (I’ve also used ½ cup greek yogurt and ¼ sour cream with great success)
• 1/4 cup light mayonnaise
• 1/2 cup thinly sliced scallions, plus more for garnish (optional)
• 4 bacon slices, cooked and crumbled, for garnish (optional)

Directions:
In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.

Pasta Salad

Ingredients:

• 1 box rainbow pasta (cook and rinse in cold water)
• 1 can medium pitted olives (drained)
• 1 container cherry red tomatoes
• 1 bag of cubed cheddar cheese
• Approx. 1 cup of chopped carrots
• 2-3 heads of broccoli (chopped up)
• 1 med. bottle of Zesty Italian dressing
• Optional....a couple of tablespoons of Parmesan cheese

 Directions:
Cook pasta, rinse in cold water, put the pasta in large serving bowl and toss with entire bottle of dressing, add broccoli, olives, tomatoes, carrots, and cheese cubes (possibly Parmesan cheese as well, if desired),  After stirring well, cover and refrigerate overnight.

Cultured Salsa

Ingredients:

• 4 pounds of ripe tomatoes
• 4 small onions (I personally like the sweet onions, like walla walla, or the young ones you can buy at the farmers market. If you use strong onions, you may want to cut back on the amount)
• 2 bunches of cilantro, washed and stems cut off
• 2 jalapenos, washed, stemmed and seeded (if you want it hot, you can leave the seeds in)
• 4 tablespoon sea salt (The salt is important. It preserves the salsa until the beneficial bacteria can take over)
• 4 lemons, juiced

Dimensions:

1. Start by peeling the tomatoes. Bring a large pot of water to boil, and drop the tomatoes in, a few at a time, for about 15 seconds. Place either in a bowl of ice water, or run very cold water over in a colander in the sink to stop the cooking process. The skin should peel right off. Stem the tomatoes, cut in half, and then gently squeeze the seeds out into the trash, sink, or small bowl.
2. Fill the food processor about half full, and pulse until the tomatoes are just starting to get into small pieces. It’s important not to completely puree them, because, in my experience, that seems to make it ferment to fast (which you don’t want). Continue until you have done all of the tomatoes. You could also just chop them finely. Place the tomatoes in a large bowl.
3. Next peel your onions, and cut into quarters. Pulse them until finely chopped. (I have overdone the onions a few times, and it was just fine). Add to the bowl
4. Do the same to the cilantro and jalapeno separately, and add to the bowl.
5. Add the lemon juice and salt and mix thoroughly. Now is the time to taste test, and make adjustments if needed.
6. Place in canning jars..leaving about an inch at the top. Close tightly and leave on the counter for about two days, and then move to the fridge to slow down the fermenting process.

Strawberry Spinach Salad

Ingredients:

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Directions:
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Helio's Honey-Pecan Chicken Salad

Ingredients:

• 4 cups cooked, diced chicken
• 1 cup sliced celery
• 1 small can pineapple chunks, DO NOT DRAIN
• 1 cup red grapes, halved
• 1 cup white grapes, halved
• 1 small can mandarin oranges, drained
• 1/2 cup toasted pecans
• 1/2 cup Rothchild Raspberry Honey Mustard Pretzel Dip
• 1/2 cup mayonnaise

Directions:
Mix first group of ingredients. Mix dressing ingredients and toss with chicken mixture. Refrigerate until serving time.
Note: I like to serve on croissants and at recipe club I omitted the celery. Rothchild Raspberry Honey Mustard Pretzel dip can be found online, at some gourmet grocery stores or shops and sometimes I even find it at TJ Maxx.

Italian Muffaletta

Ingredients:

• 1/4 cup red wine vinegar
• 2 garlic cloves, finely chopped
• 1 teaspoon dried oregano
• 1/3 cup olive oil 
• 10 large pitted green olives, chopped
• 1/3 cup pitted kalamata olives, chopped
• 1/4 cup chopped roasted red bell peppers 
• salt and pepper
• 1 (1-lb) round bread loaf (about 7 inches in diameter)
• 4 ounces (1/4 lb.) thinly sliced ham 
• 4 ounces thinly sliced mozzarella
• 4 ounces thinly sliced salami
• 4 ounces sliced provolone cheese
• 1/2 red onion, thinly sliced
• 1 1/2 ounces arugula leaves

Directions:

1. In a large bowl, whisk the vinegar, garlic and oregano to blend.  Gradually whisk in the oil.  Stir in the green and kalamata olives and roasted peppers.  Season the vinaigrette with salt and pepper.
2. Using a serrated knife, slice off the top inch of the bread loaf.  Hollow out the bottom and top halves of the loaf.  Spread some of the vinaigrette in the bread bottom.  Layer the meats and cheese in the bottom half.  Top with the onion, then the arugula.  Spread the remaining vinaigrette on the cut side of the bread top, then replace the top.

This sandwich can be made a day ahead.  Wrap in plastic wrap and refrigerate.  Cut into wedges and serve. What makes this sandwich a muffaletta is the olive and red pepper spread, so don't skip it!

California Wraps

Ingredients:

• (4) 10 inch flour tortillas or (8) smaller tortillas
• baby spinach
• 1 avocado, sliced and tossed in lime juice
• vine ripe tomato, sliced
• 12 oz sliced turkey breast
• cheese of choice (I used havarti)
• 8 slices cooked bacon
• salt and pepper
• ranch dressing

Directions:

Warm tortillas. Layer ingredients:  fan the lettuce on the tortilla, lay turkey on top, followed by bacon, tomato and avocado. Season lightly with salt and pepper. Drizzle ranch dressing on top. Wrap and secure with a toothpick.

Pioneer Woman's Olive Cheese Bread

1 loaf French Bread

6 ounces, weight Pimiento-stuffed Green Olives

6 ounces, weight Black Olives

2 stalks Green Onions (scallions)

1 stick Butter, Room Temperature

½ cups Mayonnaise

¾ pounds Monterrey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning. Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Alfredo Sauce

1 pint heavy whipping cream

1/2 cup unsalted butter

3 oz. cream cheese

2/3-3/4 cup shredded Parmesan cheese

1 tsp. garlic powder

salt and pepper to taste

Heat heavy cream, butter, and cream cheese in medium sauce pan over low-medium heat to combine, stirring often.  Add cheese, garlic powder, salt, and pepper to taste.  Simmer 20-25 minutes until thick.  Serve immediately.  To reheat after refrigerated: heat on low and whisk until butter and cream marry.

Red Sauce

3-4 sweet Italian sausage links

2 large cans plain tomato sauce

2 cans petite diced tomatoes

2-3 Tbsp. minced garlic

palmful of Italian seasoning

2 Tbsp. dried parsley

1 Tbsp. dried oregano

2 bay leaves

In large saucepan, brown sweet Italian sausage links for 7 minutes over medium-high heat, turning often.  Add all other ingredients and simmer over low for 3-4 hours.  Flavor gets better the longer it sits, so leftovers are wonderful!  Remove bay leaves before serving.  Enjoy!

Pizza in a Pot

1 lb ground Italian sausage

1 (28 oz) can crushed tomatoes

1 (15 oz) can mild chili beans

1 (15 oz) can black beans, rinsed and drained

1 (2 or 4 oz) can sliced black olives, drained

1 medium onion, chopped

1 small green pepper, chopped

2 garlic cloves, minced

1/4 c grated Parmesan cheese

1 Tbsp quick-cooking tapioca (optional -It helps thicken the sauce)

1 Tbsp dried basil

1 bay leaf

1 tsp salt

1/2 tsp sugar

Hot cooked pasta

Shredded mozzarella cheese

Crock pot version: In a skillet over medium heat, cook the sausage until it is no longer pink; drain.  Transfer to a slow cooker.  Add the next 13 ingredients; mix well.  Cover and cook on low for 8 - 9 hours or until slightly thickened.  Discard bay leaf.  Stir before serving over pasta.  Sprinkle with mozzarella.

Stove-top version: In a large stockpot over medium heat, cook sausage, onion and green pepper until sausage is no longer pink.  Drain.  Add the next 13 ingredients; mix well.  Simmer on stove for 2 hours.  Discard bay leaf.  Shortly before serving cook pasta, then add to pizza mixture.  Mix well.  Sprinkle with mozzarella.

Cheesy Garlic Bread

1 pound loaf Italian bread

5 tablespoons butter, softened

2 teaspoons extra virgin olive oil

3 cloves garlic, crushed

1 teaspoon dried oregano

Salt and pepper to taste

1 cup shredded mozzarella cheese

Preheat the broiler. Cut the bread into slices 1 to 2 inches thick. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

BBQ Chicken Pizza

pizza dough

BBQ sauce

cubed cooked chicken

diced onions

green peppers

mozzarella cheese

Toss dough to desired thickness and bake until golden brown.  Use BBQ sauce as your pizza sauce.  Top with Chicken, onions, peppers, and cheese. Place back in the oven until cheese is melted and pizza is heated through. Enjoy alone or dip in ranch dressing.

Spinach Carbonara Pizza

1 pkg (13.8 oz) refrigerated pizza crust

6 slices bacon, divided (pre-cooked is easier)

1 pkg (6 oz) fresh baby spinach leaves (about 8 cups)

2 garlic cloves, pressed

1 oz grated fresh Parmesan cheese (about 1⁄4 cup packed)

1 cup jarred Alfredo pasta sauce

1⁄4 tsp coarsely ground black pepper

2 cups (8 oz) shredded mozzarella cheese, divided

Additional coarsely ground black pepper (optional)

Preheat oven to 450°F. Unroll dough over bottom of lightly greased large pizza pan. Gently stretch and press dough to cover bottom of pan. Bake 10-12 minutes or until crust begins to brown; remove pan from oven. Meanwhile, slice bacon into 1⁄4-in. pieces; cook over medium heat 5-6 minutes or until crisp. (or use pre-cooked...it's faster!) Remove bacon from pan; drain on paper towels. Place spinach and pressed garlic into a large microwavable bowl and microwave on HIGH 2-3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of bowl and dab excess moisture with paper towels and set aside. Grate Parmesan cheese; set aside. Finely chop half of the bacon. Measure Alfredo sauce and mix in chopped bacon and black pepper. To assemble pizza, spread sauce to edges of crust. Top sauce completely with 1 cup of the mozzarella cheese, spinach mixture and remaining bacon. Sprinkle with remaining mozzarella cheese, Parmesan cheese and additional black pepper, if desired.Bake 7-10 minutes or until cheese is melted and golden brown. (Yields 6 servings)

Black Bean Pizza

Homemade Pizza crust or 1 can refrigerated pizza crust

1 medium onion, chopped

1 garlic clove, minced

1 tablespoon vegetable oil

1/2 cup finely chopped zucchini

1 can black beans, rinsed and drained

1 can Italian diced tomatoes, undrained

1 1/2 cups shredded Mexican blend cheese, divided

Press dough into a greased baking pan. Bake at 425 for 4-6 minutes or until crust just begins to brown. Meanwhile, in a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.  Serve with Ranch dressing if desired.

Tomato Alfredo Pizza

1 Cup Alfredo sauce

10 oz frozen chopped spinach, thawed, drained

3 oz shredded Parmesan cheese (~ 1 cup)

10 oz can of Rotel Bold Italian Diced Tomatoes with garlic, basil, & oregano – drained (or regular Rotel works, too)

1 cup shredded mozzarella cheese

1 cup shredded provolone cheese

Pizza crust

Stir together Alfredo, spinach, and Parmesan cheese. Spread mixture evenly over crust.

Sprinkle evenly with tomatoes and remaining cheeses. Bake at 425 for approximately 15 minutes. (prep time: 10 minutes; bake time: 20 minutes; yields 4 servings)

Whole Wheat Pizza Dough

1 1/2 cups warm (115 degrees) water

2 packets (ounce each) active dry yeast

1/4 cup olive oil, plus more for bowl

2 tablespoons sugar

2 teaspoons coarse salt

2 cups all-purpose flour plus more for kneading

2 cups whole-wheat flour (white whole wheat works great in this, too)

Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour. Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls. To freeze- set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.   

 To bake: Stretch out dough and cover with favorite toppings.  Bake in 450 degree oven for 18-20 minutes until golden brown. This dough is easy to work with, especially after it’s been frozen.  It’s my go-to recipe and I love having a ball or two of dough stashed away in the freezer.

Fruit Pizza

Cookie Crust:

1 (16.5 ounce) package prepared sugar cookie dough

Filling:

1 (8 ounce) package cream cheese, softened

1 container of Whipped Topping

Fruit & Glaze:

1/2 cup sugar

1 tablespoon Corn Starch

1/2 cup orange juice

1/4 cup water

2 tablespoons lemon juice

Dash salt

2 1/2 cups assorted cut-up fresh fruit

Press cookie dough into greased 12-inch pizza pan. Bake in a preheated 350 degrees F oven for 15 minutes until done, but still soft. Cool. Mix filling ingredients in a medium bowl with a hand mixer until thoroughly combined. Spread over crust. To prepare glaze: Combine sugar and corn starch in a small saucepan until well mixed. Add orange juice, water, lemon juice and salt. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat. Cool 20 minutes in the refrigerator. Slice fresh fruit and arrange on cream filling. Drizzle with glaze and chill at least 30 minutes.

Creamy Salsa Dip

8oz cream cheese, softened

1/3 C. mayo

1/2 t. chili powder

1/2 t. garlic powder

1 small can chopped green chilies

3 small tomatoes, chopped

6-7 green onions, chopped

Stir all together and chill for 2 hours.

Guacamole

2 ripe avocados, peeled and cut into 1/2 inch pieces

2 Tbsp. finely chopped red onion

1-1/2 tsp. minced garlic

2 Tbsp. minced cilantro (optional--I'm not really a fan of cilantro)

2-3 Tbsp. fresh lime juice

Kosher salt and pepper to taste

In a small mixing bowl, combine the avocado, onion, garlic, cilantro, lime juice, salt, and pepper.  Mash with a fork until mostly smooth.  Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.  Serve with tortilla chips.

Mexican Chopped Salad with Toasted Cumin Vinaigarette

Cooking spray

2 ears fresh or frozen corn on the cob

4 cooked chicken breast halves, diced

1 can pinto beans, drained

1 cup Monterrey Jack cheese, shredded

1/2 cup Spanish olives, sliced

1/2 cup tomatoes, sliced

1 Granny Smith apple, cored and diced

1/4 cup pickled jalapenos, sliced

2 Tbsp. fresh cilantro leaves

2 Tbsp. olive oil

1 tsp. ground cumin

1/4 cup cider vinegar

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.  Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.

For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper. (Courtesy Quick Fix Meals on The Food Network)

Corn and Spinach Salad

6 ears fresh corn (or use frozen corn- about 1.5 cups)

2 limes

2 tablespoons hot sauce or to taste

1/4 cup extra virgin olive oil

4 generous handfuls baby spinach, chopped

1 small red onion, chopped

1 red bell pepper, seeded and chopped

Salt and freshly ground black pepper

Fill a tall pot with 2-3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3-5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.

In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in EVOO, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.  This makes a ton and is easily halved.  So good all summer, but especially with Mexican food.

Chicken Enchilada Lasagna

1 T. olive oil

1 small onion, chopped

4 c. chicken, cooked

1 15 oz. can tomato sauce

1 can Rotel (or plain diced tomatoes)

1 pkg taco seasoning

1/2 tsp garlic powder

1 tsp parsley flakes

flour tortillas (can use corn too if that's your thing)

2-3 c. Monterrey Jack or Cheddar cheese

black olives-optional

In a skillet saute onion in oil.  Add chicken, tomato sauce, rotel, taco seasoning, garlic powder, and parsley.  Bring to a boil.  Simmer 15 min.  In 13x9 place 2-3 tortillas.  Pour 1/3 chicken mixture over tortillas and spread evenly.  Sprinkle 1/3 cheese.  Sprinkle black olives-optional.  Layer 2 more times.  Bake uncovered at 350 for 30-40 minutes.

Brown Rice with Black Beans

4 tsp. olive oil

1 cup onion, chopped fine

1 red bell pepper, chopped fine

3 cloves garlic, minced

1 cup low-sodium chicken broth

2¼ cups water

1½ cups long-grain brown rice

1 tsp. salt

1-2 tsp cumin

1-2 (15 oz.) cans black beans, drained and rinsed

¾ cup corn kernels (fresh from cob, or frozen and thawed)

¼ cup chopped fresh cilantro

¼ tsp. ground black pepper

Preheat the oven to 375° F.  Adjust an oven rack to the middle position.  Heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onion and bell pepper to the pan and cook, stirring occasionally, until well browned and tender, about 12-14 minutes.  Stir in the garlic and cook just until fragrant, about 30 seconds.

Add the chicken broth and water to the pan.  Bring the mixture to a boil.  Remove the pot from the heat, stir in the rice and salt and cumin, and cover.  Bake until the rice is tender, 65-70 minutes.

Remove the pot from the oven and uncover.  Fluff the rice with a fork, stir in the beans and corn, and replace the lid.  Let stand for 5 minutes.  Mix in the cilantro and black pepper.  Serve.

Fabulous Fajitas

1/4 C fresh lime juice

1/3 C water

2 T vegetable oil

2 cloves garlic, pressed or finely minced

3 tsp vinegar

2 tsp soy sauce

1 tsp liquid smoke

1 tsp salt

1/2 tsp chili powder

1/2 tsp cayenne pepper

1/4 tsp ground black pepper

1/4 tsp onion powder

Optional: minced jalapeños, depending on how hot you like it

*If you're not familiar with liquid smoke, you can find it near the bbq sauces in a small bottle  And please don't make this without it! It's definitely one of the key components. It makes things yummy and smoky and super flavorful.

For the Fajitas:

-3 Boneless skinless chicken breasts cut into strips

-3 Bell Peppers, sliced into long strips

-1  large Onion, sliced

Now this is a marinade. I'm gonna take a wild guess and assume you all know how to use it. Mix all that stuff up and place in a zip-lock bag. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken,bell peppers and onions. Marinade for at least 4 hours, but longer if possible. Then grill outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan. Use the reserved marinade as you cook. You know the rest!

I usually double the marinade, or 1 and a 1/2 it because I like to make sure there’s lots!  I make the marinade and then immediately remove about ¼ cup to use while cooking. 

Southwestern Chicken Soup

1 cup chopped onion

3 garlic cloves, minced

6 cups fat-free, less-sodium chicken broth

1/4 cup uncooked white rice

1 teaspoon ground cumin

1 (16 ounce) can Great Northern beans, rinsed and drained

3 cups chopped skinless boneless rotisserie chicken breast

1/2 cup chopped fresh cilantro

1/2 teaspoon black pepper

1/4 teaspoon salt

1 cup chopped seeded tomato

3/4 cup diced peeled avocado

1 tablespoon fresh lime juice

Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, sauté 3 minutes. Add broth, rice, cumin and beans; bring to a boil. Reduce heat; simmer 15 minutes. Stir in chicken, cilantro, pepper and salt; simmer 5 minutes or until chicken is thoroughly heated. Remove from heat, and stir in tomato, avocado, and juice. Can serve with lime wedges and tortilla chips. 

Glazed Salmon

4 salmon fillets (6 oz. each)

1/4 tsp. salt

1/8 tsp. pepper

2 Tbsp. brown sugar

2 Tbsp. lemon juice (fresh is always better)

2 Tbsp. Dijon mustard

1 tsp. ground cumin

Place salmon in a greased 11x7 in. baking dish; sprinkle with salt and pepper.  Combine the remaining ingredients; spoon over fillets.  Bake, uncovered, at 400 degrees for 10-15 minutes or until fish flakes easily with a fork.  Yields 4 servings.

Roasted Red Pepper Dip

1/2 large can of roasted red peppers, drained

2 tsp. tomato paste

2 garlic cloves, minced

2 Tbsp. Balsamic Vinegar

2 tsp. Chili powder

Mix in food processor, and serve with low fat chips or crackers.

Tomato Vegetable Casserole

1 medium potato, peeled and cut into 1/2-inch pieces

1 medium yam, peeled and cut into 1/2-inch pieces

1 red bell pepper, seeded and cut into 1/2-inch pieces

2 carrots, peeled and cut into 1/2-inch pieces

5 tablespoons olive oil

1 red onion, thinly sliced into rings

2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces

Salt  and pepper

2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices

1/2 cup grated Parmesan

2 tablespoons dried Italian-style bread  crumbs

Fresh basil sprigs, for garnish

Preheat the oven to 400 degrees F. Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini. Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Italian Chicken Chowder

1/4 cup Light  Italian Dressing

1/2 lb.  boneless skinless chicken breasts, chopped

1 can (14-1/2 oz.) stewed tomatoes, undrained

1 cup fat-free reduced-sodium chicken broth

1 zucchini, chopped

1/2 cup elbow macaroni, uncooked ( I used whole wheat rotini)

1 tsp. dried basil leaves

1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese or Parmesan or Asiago

Heat dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once. Add tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat. Simmer on medium heat 8 min. or until macaroni is tender. Sprinkle with cheese.  Serves 4. Weight Watchers Points 5.

Garlic Breaded Chicken

4 large chicken breasts

1/2 c. Parmesan cheese. (Use real Parmesan - not the stuff in the green can for this one!)

1/2 c. bread crumbs

3 garlic cloves finely minced

A few tablespoons olive oil.

In a medium saucepan, warm the garlic in the olive oil. (To kick up the garlic flavor, you can do this a few hours in advance and let the flavors meld.) In a food processor combine the bread (if you're making your own bread crumbs; this is what I do) and Parmesan. Mix until finely crumbled. Pour this mixture into a shallow dish. Trim any fat off of the chicken. Dredge the chicken in the garlic oil and then in the bread crumb mixture. Place in a baking dish and bake at 375 degrees for approximately 40 minutes. (You can easily adapt this recipe if you need to cook more chicken - simply make sure you have an even ratio of bread crumbs and Parmesan!) Enjoy!

Chicken Pot Pie

1 cup Reduced Fat Bisquick

1/2 cup skim milk

1/4 cup egg substitute (or 3 egg whites)

2 cups frozen mixed veggies, thawed

2 cups cooked, chopped white chicken meat

2 cans fat-free Cream of Mushroom soup

Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden.

Healthy Garden Salad

5 tablespoons red wine vinegar

3 tablespoons grapeseed oil

1/3 cup chopped fresh cilantro

2 limes, juiced

1 teaspoon white sugar

3/4 teaspoon salt

2 cloves garlic, minced

1 (1 pound) package frozen shelled edamame (green soybeans)

3 cups frozen corn kernels

1 pint cherry tomatoes, quartered

4 green onions, thinly sliced

1 (15 ounce) can black beans, rinsed and drained

In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Turkey Burgers with Cranberry Pomegranate Sauce

Sauce

1 bag fresh cranberries

1/2 cup red wine or port or 100% cranberry juice

1 cup pomegranate juice

1 cup sugar

Burgers

1 1/2 pounds ground turkey

2 tablespoons each parsley, sage, rosemary and thyme

1 shallot, finely chopped

1 large clove garlic, finely chopped

1 rounded tablespoon Dijon mustard

Salt and pepper

1 tablespoon extra virgin olive oil (EVOO)

8 slices extra sharp white cheddar cheese

4 large sandwich-size English muffins, toasted

Butter, for toasted muffins

8 pieces Bibb or leaf lettuce

Combine the cranberries, wine, juice and sugar in a pot. Bring the mixture to a boil and cook until the cranberries pop. Reduce to thicken the sauce, about 15 minutes or so. Allow the sauce to cool.

Combine the turkey with the herbs, shallot, garlic, Dijon mustard, salt and pepper. Form four large patties and cook for 5-6 minutes on each side in 1 tablespoon EVOO in large skillet over medium-high heat. During the last minute of cook time, cover the burgers with cheese and tent the pan with foil to melt the cheese.

Lightly butter the toasted sandwich-size English muffins and set the burgers on top. Top with slices of lettuce and lots of cranberry sauce, then set the muffin tops in place. Serves 4. (From Rachel Ray)