Mini Mushroom and Sausage Quiches

Mini Mushroom and Sausage Quiches

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

Position rack in center of oven; preheat to 325 degrees F. Coat a nonstick muffin tin generously with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Yield: 12 servings

Kurtis 

Scrambled Eggs in Potato Nests

Scrambled Eggs in Potato Nests
Prep: 20 min.
Bake: 22 min.

1 20-oz. pkg. refrigerated shredded hash brown potatoes
2 eggs, beaten
1 Tbsp. snipped fresh chives
1/2 tsp. salt
12 eggs
2/3 cup milk
1/4 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. butter or margarine
1-1/2 cups shredded American cheese (6 ounces)
Fresh chives (optional)

1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.

2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.

3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.

4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

Nutrition Facts
Calories 205.277, Total Fat (g) 12.419, Saturated Fat (g) 5.987, Monounsaturated Fat (g) , Polyunsaturated Fat (g) , Cholesterol (mg) 266.253, Sodium (mg) 487.607, Carbohydrate (g) 11.046, Total Sugar (g) , Fiber (g) .624, Protein (g) 12.172, Vitamin C (DV%) 5, Calcium (DV%) 13, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet

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Holiday Inn Brownie Caramel Cheesecake

Holiday Inn Brownie Caramel Cheesecake

1 package (9 ounce) brownie mix
1 egg
1 tablespoon cold water
1 package (14 ounce) individually wrapped caramels, unwrapped
1 can (5 ounce) evaporated milk
2 packages (8 ounce) cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Preheat oven to 350 degrees. Grease the bottom of a 9 inch springform pan.

In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

By Chef Jeff DeJong / Holiday Inn

This recipe for Holiday Inn Brownie Caramel Cheesecake serves/makes 12

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Baked Portobollo (Portabella) Mushrooms

Baked Portobollo (Portabella) Mushrooms

4 large portobollo (portabella) mushrooms, cleaned and stemmed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh thyme leaves
Salt and pepper to taste

Preheat oven to 350 degrees F.
Lightly score top of mushroom caps in a diamond pattern. On the gill side, cut a shallow X in the center where stem was attached.

In a small saucepan over medium heat, heat olive oil and garlic until fragrant. Remove from heat. Strain and let cool. In a small bowl, whisk together the olive oil, balsamic vinegar, and thyme. Add salt and pepper to taste.

Place mushrooms, gill side down, on an oiled baking pan. Drizzle olive oil mixture over the top. Bake 15 minutes; then turn over. Bake another 10 to 15 minutes until tender. Remove from oven and serve whole or sliced.

Makes 4 servings.

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Chocolate-Cream Cheese Cupcakes

Chocolate-Cream Cheese Cupcakes
SERVINGS: 18 cupcakes

1/2 of an 8-ounce package fat-free cream cheese, softened
1/4 cup frozen egg product, thawed
1/3 cup granulated sugar
1/3 cup miniature semisweet chocolate pieces
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup plain low-fat granola

Line 18 muffin cups with paper bake cups; set aside.

Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth. Add egg product and the 1/3 cup granulated sugar. Beat on medium speed for 1 minute or till smooth. Stir in semisweet chocolate pieces; set aside.

Combine flour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of the bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of cream cheese mixture over each.. Sprinkle with granola.

Bake in a 350° oven for 25 to 30 minutes or till tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.

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Easy Paella

Easy Paella
Recipe Provided By: Martha Stewart

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined
1 (12 ounce) package chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 (14.5 ounce) can diced tomatoes
2 (14.5 ounce) cans reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas, thawed

In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high
heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do
not overcook). Transfer to a plate.
Add remaining tablespoon oil and sausage to pan; cook over medium-
high heat until beginning to brown, about 2 minutes. Add onion, and
cook, stirring frequently, until translucent, 3 to 4 minutes. Add
garlic and rice; cook, stirring to coat, until rice is translucent, 1
to 2 minutes.
Stir in paprika, turmeric, tomatoes, and broth, scraping up browned
bits from bottom of pan with a wooden spoon. Season with salt and
pepper.
Bring to a boil, then reduce heat to a simmer. Cover, and cook until
rice is tender and has absorbed almost all liquid, 20 to 25 minutes.
Stir in peas; cook 1 minute. Stir in cooked shrimp; serve
immediately.

Yield: 8 servings

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Classic Honey Cake

Classic Honey Cake

3 eggs
1 1/3 cups honey
1 1/2 cups sugar
1 cup strong black coffee
2 teaspoons baking powder
3 tablespoons margarine, softened
1 teaspoon baking soda
4 cups flour
1 teaspoons cinnamon

Preheat oven to 325F. Grease and flour a 9 by 13-inch cake pan.
In a large mixer bowl, beat eggs and honey together. Add sugar
and mix again. Mix coffee with baking powder, and then add with
margarine to the egg mixture. Add baking soda, flour, and cinnamon
and beat together well. Pour into greased cake pan. Bake for 55
minutes to an hour.

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Rice Pilaf with Scallions

Rice Pilaf with Scallions
Servings: 4

4 tsp. unsalted butter
1 onion\cooked, diced
2 celery rib, finely diced
8 scallion, trimmed and finely diced
3/4 cup long grain rice
1-1/2 cups chicken stock
1/2 cup parsley, chopped

Melt butter in a heavy nonstick skillet over medium high heat. Saute onion and celery 5-6 minutes or until onion is translucent. Stir in scallions and rice. Saute another 2-3 minutes, stirring frequently, or until rice is translucent. Stir in stock, and salt and pepper to taste. Increase heat to high and bring to a boil. Immediately reduce heat to low. Cover skillet and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let sit covered 5 minutes. Fluff rice with a fork and sprinkle with parsley.

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Butterscotch Chip Cookies

Butterscotch Chip Cookies

1 1/8 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans

Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions:

Butterscotch Chip Cookies

Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on ungreased cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350F in a preheated oven for 8 to 10 minutes.

Makes 2 dozen.

Meatloaf with Sweet and Sour Sauce

Meatloaf with Sweet and Sour Sauce

1 1/2 lbs ground beef
1 slice bread (broken or chopped finely)
1 egg
1 small onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2 cup whole milk or half-and-half

Sauce:
4 tablespoons apple cider vinegar
4 tablespoons dark brown sugar, packed firm
1/2 cup ketchup

Combine meat loaf ingredients and place into a loaf baking dish.
Smooth out top. Combine sauce ingredients and pour on top and sides
of meatloaf. Bake at 350F about 1 hour to 1 hour 15 minutes or
until done.

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Chile Enchilada Chicken Breasts

Chile Enchilada Chicken Breasts

4 Boneless Skinless Chicken Breasts with Rib Meat
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 can enchilada sauce, 10 oz.
2 jalapeno peppers, whole, canned; seeded and cut in strips
1/2 cup Mexican cheese blend, shredded

Wash hands. Remove protective glaze from frozen chicken by holding under lukewarm running water about 1 minute. Pat dry. Wash hands.
Heat oil in large nonstick skillet over medium-high. Add chicken; sprinkle with salt and pepper. Cook 4 to 5 minutes per side or until browned.
Stir cumin into enchilada sauce. Pour sauce over chicken. Cover; reduce heat and simmer, turning once or twice, 10 minutes. Remove cover and cook an additional 5 minutes or until chicken is done (internal temp 170°F).
Spoon sauce over chicken. Top with chilies and cheese. Cover and cook 2 to 5 minutes or until cheese melts.

Serving Suggestion: Serve with Mexican-style black beans and seasoned rice. Refrigerate leftovers.

Substitution Tip: To substitute Fresh Chicken, simply decrease cooking time by about one-third.

Braised Mushrooms

Braised Mushrooms

1 1/2 pounds large mushrooms, with stems
1 tablespoon butter
1 teaspoon garlic, minced
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup mixed fresh herbs (parsley, chives, tarragon, and thyme), chopped

Rinse mushrooms under cool water. Cut large mushrooms in half. Heat butter in a heavy saute pan. Add mushrooms and cook about 5 minutes. Add garlic, red wine, Worcestershire, and soy sauce. Cover and bake for 30 minutes in 350-degree F oven. Remove from oven and add salt, pepper and herbs. Serve hot or cold as an appetizer or as a side dish.

Yield 8

Cheesy Roast Beef Wraps

Cheesy Roast Beef Wraps

Cheese and deli roast beef are wrapped up in an easy to make sandwich.

Prep: 20 min

4 (10-inch) flour tortillas, warmed
1/2 cup blue cheese or ranch salad dressing
8 thin slices deli roast beef
1/4 cup chopped onion
1 cup chopped tomato
2 cups torn mixed salad greens
8 slices (3/4-ounce each) deli LAND O LAKES® American Cheese

To assemble each wrap, spread 1 warm tortilla with 2 tablespoons salad dressing; layer with 2 slices roast beef, 1 tablespoon onion, 1/4 cup tomato, 1/2 cup salad greens and 2 slices cheese.

Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Repeat with remaining tortillas.

Makes 4 sandwiches

Nutritional Info Per 1 Sandwich: Calories 530, Fat 34 g, Cholesterol 50 mg, Sodium 1370 mg, Carbohydrates 40 g, Dietary Fiber 3 g, Protein 18 g

This recipe created by Land O'Lakes.

Cranberry-Honey Spice Pinwheel Cookies

Cranberry-Honey Spice Pinwheel Cookies
Makes 90 cookies

ACTIVE TIME: 1 1/2 hours
TOTAL TIME: 6 hours (including freezing & cooling times)
EASE OF PREPARATION: Moderate

Filling
1 1/2 cups sweetened dried cranberries
1 cup cranberries, fresh or frozen, thawed
1/2 cup honey
2 teaspoons freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom or allspice

Dough
2 1/3 cups all-purpose flour
1 cup whole-wheat flour
1 1/4 teaspoons baking powder
Scant 1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom or allspice
1/3 cup canola oil
3 1/2 tablespoons butter, melted and cooled
1 cup sugar
1/3 cup honey
2 large eggs
3 tablespoons low-fat milk, plus more as needed
2 1/2 teaspoons freshly grated orange zest
2 teaspoons vanilla extract
1/2 teaspoon almond extract

1. To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.

2. To prepare dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl.. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.

3. Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.

4. To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.

5. To bake cookies: Position racks in the upper third and center of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.

NUTRITION INFORMATION: Per cookie: 54 calories; 1 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 10 g carbohydrate; 1 g protein; 0 g fiber; 24 mg sodium..

1/2 Carbohydrate Serving
Exchanges; 1/2 other carbohydrate

TIP: Kitchen note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Tip: To produce perfectly round pinwheel cookies, enclose the rolls in cardboard tubes (from foil or paper towels, for example) before freezing (Step 4). Slit each tube lengthwise and insert the wrapped pinwheel log. Secure the tube around the log using rubber bands or tape.

MAKE AHEAD TIP: Cover and refrigerate filling (Step 1) for up to 2 days. Tightly wrap pinwheel logs (Step 4) and freeze for up to 2 months. Do not defrost before slicing. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.

Secret Treat Molasses Cookies

Secret Treat Molasses Cookies

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup strawberry preserves
1 2/3 cups confectioners' sugar
2 tablespoons water
1/4 teaspoon vanilla extract

In a large mixing bowl, cream butter and sugar. Add egg; mix well.
Beat in molasses. Combine flour, baking soda, salt, cinnamon and
ginger; add to creamed mixture and mix well. (The dough will be very
stiff.) Cover and chills several hours or overnight. On a lightly
floured surface, roll dough to 1/8-in. thickness; cut into 2-1/4-in.
to 2-1/2-in circles. Place 1/2 teaspoon preserves on half of the
circles; top with remaining circles. Pinch edges together to seal.
Place on greased baking sheets. Bake at 350 degrees F for 10 minutes
or until lightly browned. Cool on a wire rack. Combine glaze
ingredients and frost cooled cookies.

Yield: 24 servings

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German Chocolate Cheesecake

German Chocolate Cheesecake

For the crust:
2 cups chocolate graham cracker crumbs (about two inner packages of
graham crackers). Chocolate cookie crumbs may be substituted.
6 tablespoons butter, melted.

For the filling:
2 1/2 eight-ounce packages of cream cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
2 tablespoons milk

For the toppings:
1 cup chopped pecans or walnuts
For the chocolate topping, combine four ounces of sweet German
chocolate with two tablespoons whipping cream and one tablespoon
butter. Melt in a small saucepan and stir until smooth.
For the caramel topping, melt 12 caramels with 1/3 cup cream in a
small saucepan, stirring until smooth. Or use ice cream topping.

Preheat the oven to 450 degrees.

1. In a nine-inch spring form pan, mix the cracker crumbs and the
melted butter. Press the crumb mixture into a crust across the bottom
and about one inch up the sides. Bake the crust for eight minutes.
2. In a large bowl, cream the cream cheese with the sugar. Add the
flour and salt. Add the eggs, vanilla, and milk all at once. Mix
until just combined, scraping down the sides of the bowl. Pour the
filling mix into the crust.
3. Bake for ten minutes at 450 degrees. Lower the temperature to 200
degrees and bake for an additional 35 to 40 minutes or until the
cheesecake filling is set.
4. After the cheesecake has cooled for ten minutes, with a sharp
knife, loosen the edges of the cheesecake from the pan so that the
cake will pull away from the pan as it cools. Remove the rim of the
pan after it has cooled for about forty-five minutes.
5. Drizzle the cheesecake with caramel and then with chocolate.
Sprinkle nuts on the cake. Refrigerate until completely cool before
serving.

Mixed Berry Cobbler

Mixed Berry Cobbler

FILLING
6 cups fresh or frozen (unthawed) mixed berries (blueberries, blackberries, raspberries and/or strawberries)
3/4 cup regular or nonalcoholic sweet fruit wine, such as blackberry or cherry
2 teaspoons vanilla extract
3/4 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon

TOPPING
1 3/4 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup chopped toasted walnuts or pecans*
3/4 cup butter, melted
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon

1. Heat oven to 350°F. Place berries in 8-inch square baking dish; add wine and vanilla. Sprinkle with sugar, tapioca and cinnamon (no need to stir)..

2. In large bowl, stir together all topping ingredients; sprinkle over fruit. Pat down gently.

3. Bake 1 hour or until top is golden brown and juices are bubbling. Serve warm or at room temperature.

TIP *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.

8 servings

PER SERVING: 575 calories, 26 g total fat (12 g saturated fat), 7.5 g protein, 80.5 g carbohydrate, 45 mg cholesterol, 135 mg sodium, 7 g fiber

Curried Chicken, Sweet Potatoes and Onions

Curried Chicken, Sweet Potatoes and Onions

You won't believe the incredible flavor you get from a few carefully chosen ingredients. For a meatless entree, substitute two 16-ounce cans of drained garbanzo beans for the chicken thighs.

2 tablespoons vegetable oil
1 lb. boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 large sweet potato, peeled, chopped (1/2 inch)
1 medium onion, coarsely chopped
1 tablespoon curry powder
1 teaspoon coarse salt
1 (14-oz.) can unsweetened coconut milk*
1/4 cup slivered almonds, toasted

1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 3 to 4 minutes or until browned, stirring occasionally. Remove chicken. Add sweet potato and onion to skillet; cook 5 minutes or until lightly browned, stirring frequently.

2. Return chicken and any accumulated juices to skillet; sprinkle with curry powder and salt. Cook 1 minute. Stir in coconut milk; bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until chicken is no longer pink, stirring frequently. Sprinkle with almonds.

TIP *Look for coconut milk in the Asian section of grocery stores. For a richer flavor, use coconut milk that only lists coconut milk, not water, in the ingredient list.

4 (1 1/4-cup) servings

PER SERVING: 540 calories, 37.5 g total fat (20 g saturated fat), 29.5 g protein, 24 g carbohydrate, 70 mg cholesterol, 515 mg sodium, 5.5 g fiber

Meatball-Mushroom-Parmesan Soup

Meatball-Mushroom-Parmesan Soup
This soup relies on frozen meatballs for a quick, hearty weeknight dinner. Fresh vegetables, sautéed in a little olive oil, add homemade flavor.

1 tablespoon olive oil
1 cup sliced mushrooms
3 garlic cloves, minced
3 cups lower-sodium beef broth
1/2 cup sliced baby-cut carrots
8 (1-inch) frozen Italian-style meatballs
1/2 cup rotini pasta (spiral-shaped)
2 cups fresh baby spinach
1/4 cup shredded Parmesan cheese

1. Heat oil in medium saucepan over medium heat until hot. Cook mushrooms and garlic 30 seconds or until fragrant.
2. Add broth and carrots; bring to a boil. Add meatballs and pasta; return to a boil. Cover and reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender and meatballs are cooked through. Stir in spinach; sprinkle with cheese.

2 (2-cup) servings

PER SERVING: 440 calories, 19.5 g total fat (6.5 g saturated fat), 28 g protein, 41 g carbohydrate, 55 mg cholesterol, 780 mg sodium, 3.5 g fiber

Bisquick Apple Sauce Bread

Bisquick Apple Sauce Bread

2-1/2 c. Bisquick
1 c. quick cooking oats
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. honey
1 c. applesauce
1 c. golden raisins
1 c. walnuts, chopped

Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.

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