Wow! 1001 Homemade Comfort Food Recipes: From The Homemade Comfort Food Cookbook To The Table

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Wow! 1001 Homemade Comfort Food Recipes (Wow! 1001 Homemade Comfort Food Recipes - Volume 1) Mary Welch

Copyright: Published in the United States by Mary Welch/ © MARY WELCH Published on October, 01 2020 All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. Please do not participate in or encourage piracy of this material in any way. You must not circulate this book in any format. MARY WELCH does not control or direct users’ actions and is not responsible for the information or content shared, harm and/or actions of the book readers. In accordance with the U.S. Copyright Act of 1976, the scanning, uploading and electronic sharing of any part of this book without the permission of the publisher constitute unlawful piracy and theft of the author’s intellectual property. If you would like to use material from the book (other than just simply for reviewing the book), prior permission must be obtained by contacting the author at [email protected]

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Content Awesome Gift: FREE PDF – A Full of RECIPE PHOTOS Content Chapter 1: Comfort Food Salad Recipes 1.

After Thanksgiving Salad

2.

Almond Mandarin Salad

3.

Apple Strawberry Peanut Salad

4.

Asparagus And Tomato Salad

5.

Bacon Spinach Salad

6.

Beef Tenderloin Salad

7.

Big Batch Turkey Salad

8.

Black Bean Chicken Salad

9.

Blackened Chicken Salad

10.

Blue Cheese Potato Salad

11.

Brown Rice Apple Salad

12.

Caesar Chicken Potato Salad

13.

Christmas Cranberry Salad

14.

Citrus Gelatin Salad

15.

Club Sandwich Salad

16.

Cobb Salad

17.

Cool Lime Salad

18.

Cranberry Medley

19.

Cranberry Pecan Salad

20.

Crazy Quilt Salad

21.

Creamy 'n' Fruity Gelatin Salad

22.

Creamy Garlic Dressing

23.

Crowd Pleasing Potato Salad

24.

Crunchy Ham Salad

25.

Crunchy Pea Salad

26.

Dutch Apple Salad

27.

Dutch Spinach Salad

28.

Easy German Potato Salad

29.

Flavorful Crab Pasta Salad

30.

French Dressing

31.

Frosted Cranberry Gelatin Salad

32.

Frosted Gelatin Salad

33.

Fruit Cup With Honey Lime Syrup

34.

Fruit Salad Dessert

35.

Fruited Coleslaw

36.

Fruited Cranberry Salad

37.

Fruity Pasta Salad

38.

Garbanzo Bean Salad With Citrusy Dressing

39.

Garden Tuna Macaroni Salad

40.

Ginger Pear Gelatin

41.

Grandmother's Orange Salad

42.

Green Onion Potato Salad

43.

Green Salad With Poppy Seed Dressing

44.

Grilled Romaine Hearts

45.

Ham 'n' Hominy Salad

46.

Ham And Swiss Layered Salad

47.

Hearty Luncheon Salad

48.

Honey Garlic Dressing

49.

Layered Salad Reuben Style

50.

Low Fat Cucumber Salad

51.

Makeover Cleo's Potato Salad

52.

Makeover Family Recipe Salad Dressing

53.

Marinated Three Bean Salad

54.

Microwave Potato Salad

55.

Modern Caesar Salad

56.

Molded Cranberry Nut Salad

57.

Old Fashioned Chicken Macaroni Salad

58.

Orange Buttermilk Gelatin Salad Mold

59.

Orange Buttermilk Salad

60.

Party Potato Salad

61.

Peanut Apple Salad

62.

Pineapple Citrus Gelatin Salad

63.

Pistachio Lettuce Salad

64.

Poor Man's Potato Salad

65.

Potato 'N' Pea Salad

66.

Quick Coleslaw

67.

Quick Corn Salad For 2

68.

Raspberry Pineapple Gelatin Salad

69.

Rosy Rhubarb Salad

70.

Ruby Red Beet Salad

71.

Shrimp Spinach Salads

72.

Slow Cooker German Potato Salad

73.

Snap Salad

74.

Southern Potato Salad

75.

Sparkling Gelatin Salad

76.

Spicy French Dressing

77.

Spinach Salad Ring

78.

Spring Fruit Salad

79.

Strawberry Banana Gelatin Salad

80.

Sunshine Gelatin Salad

81.

Sweet Potato Salad

82.

Sweet Slaw

83.

Tangy Cabbage Salad

84.

This 'n' That Salad

85.

Tortellini Tossed Salad

86.

Triple Cranberry Salad Mold

87.

Veggie Chopped Salad

88.

Watermelon Boat

89.

Wilted Iceberg Lettuce

90.

Wilted Leaf Lettuce Salad

91.

Zesty Buttermilk Salad Dressing

Chapter 2: Comfort Food Bread Recipes 92.

Angel Biscuits

93.

Apple Sticky Buns

94.

Apple Yeast Bread

95.

Asiago Bagels

96.

Bacon Apple Cider Biscuits

97.

Baked Cinnamon Doughnuts

98.

Banana Mocha Chip Muffins

99.

Banana Chip Muffin Mix

100. Best Cinnamon Rolls 101. Blue Ribbon White Bread 102. Blueberry Orange Scones 103. Blueberry Yogurt Muffins 104. Bread Machine Pumpkin Monkey Bread 105. Buttermilk Potato Doughnut Holes 106. Buttery Crescent Rolls 107. Caramel Sweet Rolls 108. Caraway Rye Dinner Rolls 109. Cheddar Pan Rolls 110. Cherry Nut Breakfast Rolls 111. Chocolate Chip Mini Muffins 112. Christmas Banana Bread 113. Cinnamon Nut Coffee Cake 114. Cinnamon Swirl Bread 115. Cobble Bread 116. Coconut Pumpkin Loaves 117. Coffee Klatch Kolaches 118. Contest Winning Blueberry Streusel Coffee Cake 119. Cottage Cheese Yeast Rolls 120. Country Crust Sourdough Bread 121. Cranberry Almond Sweet Rolls 122. Cranberry Orange Walnut Bread 123. Cranberry Scones 124. Cream Filled Coffee Cake 125. Crescent Rolls 126. Crumb Topped Blueberry Muffins 127. Daughter's A To Z Bread

128. Dilly Spoon Rolls 129. Easy Cinnamon Rolls 130. Easy Yeast Rolls 131. English Muffin Bread Loaf 132. Fast Irish Soda Bread 133. Garden Herb Drop Biscuits 134. Garlic Bread Spirals 135. Garlic Fontina Bread 136. Giant Upside Down Pecan Rolls 137. Ham Biscuits 138. Hambalaya Corn Bread 139. Holiday Herb Cheese Rolls 140. Homemade Cinnamon Swirl Bread 141. Homemade Corn Muffins With Honey Butter 142. Honey Oat Yeast Bread 143. Honey Biscuits 144. Hungarian Nut Rolls 145. Makeover Favorite Corn Bake 146. Makeover Fiesta Corn Bread 147. Makeover Ultimate Corn Bread 148. Maple Oat Dinner Rolls 149. Merry Christmas Scones 150. Mini Banana Nut Bread 151. Morning Cinnamon Rolls 152. No Knead Citrus Rolls 153. Nutty Cinnamon Rolls 154. Oatmeal Molasses Bread 155. Onion Dill Bread 156. Onion Swiss Loaf 157. Orange Fritters 158. Orange Tea Muffins 159. Overnight Sticky Rolls 160. Paprika Parmesan Puffed Cheese Sticks 161. Parker House Rolls

162. Pull Apart Garlic Bread 163. Quick Blueberry Muffins 164. Raspberry Breakfast Braid 165. Raspberry Pecan Mini Loaves 166. Rhubarb Ribbon Brunch Cake 167. Rise 'n' Shine Biscuits 168. Sausage And Cheddar Scones 169. Shirred Egg Corn Muffins 170. Shortcake For 50 171. Sour Cream Banana Bread 172. Spiced Pumpkin Pecan Bread 173. Strawberry Muffins 174. Streusel Pumpkin Sweet Rolls 175. Sweet Corn Beignets With Bacon Sugar Dust 176. Sweet Potato Pan Rolls 177. Sweet Potato Cranberry Doughnuts 178. Upside Down Banana Monkey Bread 179. Whole Wheat Crescent Rolls 180. Whole Wheat Potato Rolls 181. Yeast Corn Bread Loaf 182. Yuletide Banana Bread

Chapter 3: Comfort Food Stew Recipes 183. Apple Cider Beef Stew 184. Artichoke Beef Stew 185. Autumn Slow Cooked Beef Stew 186. Autumn Vegetable Beef Stew 187. Barley Burger Stew 188. Beef Burgundy Stew 189. Beef Stew Provencal 190. Beef Stew With Herb Dumplings 191. Beefy Cabbage Bean Stew 192. Burgundy Beef Stew 193. Cabbage Patch Stew 194. Cazuela

195. Chicken Brunswick Stew 196. Chicken And Sausage Stew 197. Chicken And Vegetable Stew 198. Chilly Night Beef Stew 199. Chunky Sirloin Beef Stew 200. Contest Winning Gone All Day Stew 201. Country Style Stew 202. Creamy Chicken Broccoli Stew 203. Dublin Dumpling Stew 204. Easy Meatball Stew 205. Favorite Meatball Stew 206. French Beef Stew 207. Grandma's Beef Stew 208. Ground Beef Biscuit Stew 209. Ground Beef Stew 210. Healthy Vegetable Beef Stew 211. Hearty Beef Stew 212. Hearty Brunswick Stew 213. Hearty Busy Day Stew 214. Hearty Ground Beef Stew 215. Hearty Meatball Stew 216. Herbed Beef Stew With Puff Pastry 217. Hobo Stew With Meatballs 218. Homemade Apple Cider Beef Stew 219. Hot Pot Stew 220. Hunter's Stew 221. Individual Campfire Stew 222. Irish Beef Stew 223. Italian Beef Stew 224. Lakes Burgoo 225. Light Southwest Beef Stew 226. Loaded Vegetable Beef Stew 227. Low Fat Beef Stew 228. Mainly Mushroom Beef Carbonnade

229. Mint Lamb Stew 230. Momma’s Turkey Stew With Dumplings 231. Moroccan Beef Apple Stew 232. Mushroom Onion Beef Stew 233. Northwoods Beef Stew 234. Old Fashioned Beef Stew 235. One Dish Oven Stew 236. Pirate's Shipwreck Stew 237. Pressure Cooked Beef Stew 238. Presto Beef Stew 239. Quick Chicken And Dumplings 240. Quick Golden Stew 241. Ranch Stew 242. Ravin' Good Stew 243. Root Stew 244. Root Vegetable Beef Stew 245. Russian Style Vegetable Soup 246. Sage 'N' Rosemary Pork Stew 247. Satisfying Beef Stew 248. Savory Beef Stew 249. Savory Italian Stew 250. Shortcut Brunswick Stew 251. Simple Cabbage Patch Stew 252. Skier's Stew 253. Skillet Beef Stew 254. Slow Cook Beef Stew 255. Slow Cooked Pork Stew 256. Slow Cooked Vegetable Beef Stew 257. Slow Simmered Burgundy Beef Stew 258. Smoked Sausage Stew 259. Snowman Party Stew 260. Spell Binding Stew 261. Spicy Goulash 262. Spicy Stew

263. Stew For A Crowd 264. Sweet Beef Stew 265. Sweet Potato And Pork Stew 266. Teriyaki Beef Stew 267. Texas Beef Stew 268. Thick Beef Stew 269. Turkey Sausage With Root Vegetables 270. Vegetable Beef Stew For Two 271. Venison Dumpling Stew 272. Winter Delight Stew 273. Winter Oven Beef Stew

Chapter 4: Comfort Food Soup Recipes 274. 10 Minute Tomato Soup 275. ABC Vegetable Soup 276. Bacon Beef Barley Soup 277. Basil Tomato Soup For 2 278. Beef Barley Soup With Veggies 279. Beef Noodle Soup 280. Black Bean 'n' Pumpkin Chili 281. Brie And Wild Mushroom Soup 282. Broccoli, Hamburger And Cheese Soup 283. Calico Soup Mix 284. Canadian Bacon Cheese Soup 285. Cheddar Broccoli Soup 286. Cheese Broccoli Soup 287. Cheesy Cauliflower Soup 288. Cheesy Cauliflower And Potato Soup 289. Cherry Soup 290. Chicken Lima Bean Soup 291. Chicken And Vegetable Noodle Soup 292. Chili Basil Tomato Soup 293. Chunky Fish Chowder 294. Chunky Potato Soup 295. Comforting Beef Barley Soup

296. Contest Winning Cheesy Cauliflower Soup 297. Double Duty Primavera Chicken Soup 298. Favorite Cauliflower Soup 299. Favorite Cream Of Cauliflower Soup 300. Favorite Italian Wedding Soup 301. Four Cheese French Onion Soup 302. Game Day Gumbo 303. Garden Vegetable Soup 304. Garden Fresh Tomato Soup 305. Golden Gouda Mushroom Soup 306. Golden Potato Soup 307. Ground Beef Vegetable Soup 308. Hamburger Minestrone 309. Hamburger Soup 310. Hamburger Vegetable Soup 311. Harvest Corn Chowder 312. Hearty Chicken Wild Rice Soup 313. Hearty Chicken Broccoli Soup 314. Hodgepodge Stew 315. Homemade Cream Of Mushroom Soup 316. Homestyle Baked Potato Soup 317. Homey Chicken Noodle Soup 318. Hungarian Mushroom Soup 319. Lactose Free Potato Soup 320. Morel Mushroom Soup 321. Moroccan Chickpea Stew 322. Mushroom Potato Soup 323. Pepperoni Cheese Soup 324. Pizza Soup With Garlic Toast Croutons 325. Potato Soup With Beans 326. Potato Lentil Stew 327. Pronto Potato Soup 328. Pumpkin Soup 329. Quick Cream Of Mushroom Soup

330. Quick Gazpacho 331. Quick And Easy Broccoli Cheese Soup 332. Rich 'n' Savory Tomato Soup 333. Rich Hungarian Goulash Soup 334. Roasted Garlic Butternut Soup 335. Roasted Sweet Potato Soup 336. Roasted Veggie And Meatball Soup 337. Rosemary Split Pea Soup With Meatballs 338. Sausage Chicken Gumbo 339. Simple Minestrone 340. Slow Cooked Potato Soup 341. Soup For Two 342. Spicy Cheeseburger Soup 343. Split Pea Soup With Cubed Ham 344. Split Pea Soup With Ham Jalapeno 345. Split Pea And Ham Soup 346. Stuffing Dumpling Soup 347. Succulent Strawberry Soup 348. Sweet Potato Black Bean Chili 349. Turkey Dumpling Soup 350. Turkey And Dumpling Soup 351. Tuscan Turkey Sausage Soup 352. Vegetable Beef And Barley Soup 353. Vegetable Carrot Soup 354. Vegetable Noodle Soup 355. Vegetable Soup With Beef 356. Vegetable Split Pea Soup 357. Veggie Tortellini Soup 358. Wild Rice And Mushroom Soup 359. Winning Cream Of Asparagus Soup 360. Winter Chowder 361. Wisconsin Potato Cheese Soup 362. Zesty Chicken Tortellini Soup 363. Zippy Chicken And Corn Chowder

364. Zippy Chipotle Butternut Squash Soup

Chapter 5: Comfort Food Appetizer Recipes 365. Almond Deviled Eggs 366. Artichoke, Spinach Sun Dried Tomato Dip 367. BLT Dip 368. BLT Meatball Sliders 369. Bacon Balsamic Deviled Eggs 370. Bacon Broccoli Cheese Ball 371. Bacon Cheddar Deviled Eggs 372. Bacon Jalapeno Mushrooms With Ranch Sauce 373. Best Ever Stuffed Mushrooms 374. Buttery Hot Wings 375. Caramel Toffee Apple Dip 376. Cheese Pepperoni Pizza Dip 377. Chicken Cheddar Mummy Braid 378. Chutney Stuffed Eggs 379. Contest Winning Fried Green Tomatoes 380. Couscous Caps 381. Crab Salad Tea Sandwiches 382. Crabby Deviled Eggs 383. Cranberry Beef Mini Burgers 384. Creamy Hot Beef Dip 385. Crispy Chicken Fingers 386. Crunchy Peanut Butter Apple Dip 387. Crunchy Vegetable Spread 388. Cute Egg Chicks 389. Deep Fried Onions With Dipping Sauce 390. Deviled Ham And Egg Appetizer 391. Dipped Strawberries 392. Easy Cheese Straws 393. Easy Party Meatballs 394. Easy Spinach Artichoke Dip 395. Egg Salad Cheese Spread 396. Favorite Deviled Eggs

397. Five Spice Chicken Wings 398. Flank Steak Crostini 399. Fluffy Apple Dip 400. Fruit Kabobs With Cream Cheese Dip 401. Game Day Miniature Peppers 402. Garlic Dill Deviled Eggs 403. Gingered Pears 404. Grape Leather 405. Green Chili Beef Dip 406. Grilled Potato Skins With Creamy Topping 407. Ham 'n' Cheese Puffs 408. Ham Buns 409. Ham And Spinach Rolls 410. Herb Crusted Sweet Onion Rings 411. Hop To It Deviled Eggs 412. Horseradish Deviled Eggs 413. Hot Cheddar Mushroom Spread 414. Hot Cheese Dunk 415. Hot Dog Sliders 416. Hot Reuben Dip 417. Lemony Bacon Artichoke Dip 418. Little Pigs In A Hammock 419. Loaded Baked Potato Dip 420. Lunch Box Apple Dip 421. Mini Burger Bites 422. Mini Burger Potato Bites 423. Mixed Mushroom Tartlets 424. Mushroom Broccoli Cups 425. No Bones Chicken Wing Dip 426. No Yolk Deviled Eggs 427. Orange Fruit Dip 428. Orange Glazed Smokies 429. Orange Pecan Hot Wings 430. Potato Crab Cakes With Lime Butter

431. Pressure Cooker Garlic Dill Deviled Eggs 432. Pulled Pork Doughnut Hole Sliders 433. Quick BLT Dip 434. Ranch Chicken Wings 435. Ranch Pizza Pinwheels 436. Ranch Yogurt Dip 437. Ring Of Piggies 438. Santa Fe Spinach Dip 439. Sausage Breadsticks 440. Sausage Stuffed Mushroom Appetizers 441. Shallot Blue Cheese Dip 442. Shrimp Appetizers With Seafood Sauce 443. Shrimp Corn Cakes With Soy Mayo 444. Smoky Onion Biscuit Squares 445. Snappy Asparagus Dip 446. Sour Cream Dill Dip 447. Steak And Blue Cheese Crescents 448. Strawberry Fruit Dip 449. Stuffed Baby Red Potatoes 450. Tater Salad Deviled Eggs 451. Tortilla Fruit Pie 452. Turkey Swiss Biscuit Sliders 453. Yogurt Honey Fruit Cups 454. Yogurt Dill Dip 455. Zucchini Snack Bread

Chapter 6: Comfort Food Side Dish Recipes 456. Alfredo Creamed Spinach 457. Apple Stuffing Muffins 458. Apricot Barley Casserole 459. Apricot Orange Glazed Carrots 460. Au Gratin Potato 461. Baked Three Cheese Macaroni 462. Briquette Scalloped Potatoes 463. Broccoli Potato Pancakes

464. Buttermilk Smashed Potatoes 465. Candy Coated Carrots 466. Celery En Casserole 467. Cheddar Bacon Grits 468. Cheddar Dill Potatoes 469. Cherry Dumpling Soup 470. Corn Pudding 471. Corn With Herbs 472. Cornflake Sweet Potato Casserole 473. Cranberry Apple Sweet Potatoes 474. Creamed Potatoes 475. Creamy Celery And Peas 476. Creamy Parmesan Penne 477. Creamy Rosemary Potatoes 478. Creamy Skillet Noodles With Peas 479. Creamy Spinach Casserole 480. Creamy Spinach And Cheese Casserole 481. Easy Scalloped Potatoes 482. Fancy Baked Potatoes 483. Fantastic Potatoes 484. Fennel Au Gratin 485. Fresh Green Beans With Mushrooms 486. Garlic Roasted Potatoes 487. Garlic Oregano Grilled Potato Fans 488. German Style Mashed Potatoes 489. Ginger Sweet Potato 490. Gingered Carrots 491. Green Chili And Cheese Mashed Potatoes 492. Grilled Cheesy Potatoes 493. Grilled Potatoes 494. Harvard Beets 495. Harvest Corn Saute 496. Harvest Rice 497. Hash Browns With Ham

498. Herbed Potatoes And Onions 499. Honey Butter Peas And Carrots 500. Honey Spiced Carrots 501. Italian Pasta And Peas 502. Lemon Butter New Potatoes 503. Lemony Acorn Slices 504. Like Homemade Baked Beans 505. Loaded Mashed Potato Bake 506. Make Ahead Creamy Potatoes 507. Makeover Slow Cooked Mac 'n' Cheese 508. Makeover Streusel Topped Sweet Potatoes 509. Maple Sweet Potato Casserole With Apricots 510. Maple Glazed Squash And Parsnips 511. Mashed Garlic Potatoes 512. Mashed Potatoes With Cucumber 513. Nanny's Parmesan Mashed Potatoes 514. Orange Kissed Beets 515. Panguitch Potatoes 516. Parmesan Cauliflower 517. Parmesan Romano Potato Wedges 518. Parsnip Sweet Potato Pancakes 519. Parsnip Carrot Medley 520. Pecan Topped Sweet Potatoes 521. Potluck Potatoes 522. Quick Barbecued Beans 523. Quinoa With Peas And Onion 524. Raisin Studded Apple Stuffing 525. Rich And Creamy Mashed Potatoes 526. Rosemary Mashed Potatoes 527. Rosemary Onion Green Beans 528. Sausage Mushroom Dressing 529. Sauteed Garlic Mushrooms 530. Sauteed Spinach And Peppers 531. Savory Sausage Stuffing

532. Scarborough Fair Stuffing 533. Shake Then Bake Potato Wedges 534. Simple Vegetarian Slow Cooked Beans 535. Skillet Potatoes With Red Pepper And Whole Garlic Cloves 536. Slow Cooker Bacon Mac Cheese 537. Southern Cornbread Dressing 538. Southwestern Pasta Cheese 539. Spectacular Fingerling Potatoes 540. Spinach Mashed Potatoes 541. Sweet Potato Stuffing 542. Sweet And Sour Baked Beans 543. Two Cheese Baked Potatoes 544. Two Season Squash Medley 545. White 'n' Sweet Mashed Potatoes 546. Zesty Herbed Rice Pilaf

Chapter 7: Comfort Food Dessert Recipes 547. All Star Ice Cream Sandwiches 548. Apple Cream Pie 549. Apple Dumplings With Sauce 550. Apple Lemon Puff 551. Apple Raspberry Crisp 552. Apple Walnut Crescents 553. Apricot Berry Shortcake 554. Aunt Nellie's Peanut Butter Fudge 555. Aunt Ruth's Famous Butterscotch Cheesecake 556. Austrian Nut Cookies 557. Banana Applesauce Cake 558. Banana Chip Cake 559. Banana Flip Cake 560. Banana Rum Sundaes For Two 561. Banana Split Shortcake 562. Berry Blue Pops 563. Black Cherry Sherbet 564. Blackberry Topped Sponge Cakes

565. Blue Ribbon Apple Pie 566. Blueberry Apple Cobbler With Almond Topping 567. Bourbon Chocolate Pecan Pie 568. Bourbon Kissed Pecan Pie 569. Bread Pudding For Two 570. Bread Pudding With Praline Sauce 571. Broiled Pineapple Dessert 572. Brownie Toffee Trifle 573. Butterscotch Angel Cake 574. Butterscotch Chocolate Cake 575. Butterscotch Fudge 576. Butterscotch Oatmeal Cookies 577. Caramel Apple Cream Pie 578. Caramel Apple Strudel 579. Caramel Apple Cheesecake Bars 580. Caramel Fudge Chocolate Cake 581. Casserole Carrot Cake 582. Cheesecake Praline Squares 583. Cheesecake Strawberry Ice Cream 584. Cherry Chocolate Cake 585. Cherry Chocolate Coconut Cupcakes 586. Cherry Nut White Fudge 587. Chewy Pecan Pie Bars 588. Chocolate Banana Cream Cake 589. Chocolate Cheesecake Squares 590. Chocolate Chip Granola Bars 591. Chocolate Chip Marshmallow Bars 592. Chocolate Cinnamon Rolls With Icing 593. Chocolate Hazelnut Mousse Cups 594. Chocolate Heart Cookies 595. Chocolate Rum Fondue 596. Chocolate S'mores Tart 597. Chocolate Turtle Cake 598. Chocolate Covered Eggs

599. Chocolate Raspberry Cream Puff Ring 600. Chocolaty Caramel Apples 601. Christmas Ribbon Salad 602. Citrus Chocolate Cupcakes 603. Citrus Sour Cream Pie 604. Coconut Banana Chocolate Cream Pie 605. Coconut Peach Pie 606. Coconut Peaks 607. Coconut Pecan Pie 608. Country Plum Crumble 609. County Fair Pie 610. Creamy Cherry Cheesecake 611. Crowd Pleasing Apple Dumplings 612. Dark Chocolate Butterscotch Brownies 613. Date Pecan Fudge 614. Decadent Brownie Swirl Cheesecake 615. Double Peanut Butter Cake 616. Easter Bunny Carrot Cake 617. Easy Bourbon Chocolate Pecan Pie 618. Easy Chocolate Clusters 619. Festive Fruit Pie 620. Fluffy Cranberry Cheese Pie 621. Frosted Cutout Sugar Cookies 622. Frozen Chocolate Cheesecake Tart 623. Fruit Packed Gelatin Salad 624. Gingerbread Pumpkin Trifle 625. Gluten Free Almond Crispies 626. Gold Nugget Carrot Cake 627. Golden Coconut Peach Pie 628. Golden Harvest Apple Pie 629. Grandma's Chocolate Pudding 630. Grits Pie 631. Hazelnut Mocha Coffee 632. Healthy Coconut Rice Pudding

633. Hint Of Berry Bonbons 634. Irish Coffee Pie 635. Key Lime Cupcakes 636. Kids' Choice Chip Fruit Oatmeal Cookies 637. Lavender Peach Gelato 638. Layered Lemon Pies 639. Lemon Angel Cake Bars 640. Lemon Ginger Icebox Cake 641. Lemon Meringue Angel Cake 642. Lemon Snowballs Cookie 643. Lemon Sparkle Cupcakes 644. Lemonade Layer Cake 645. Lemony Yogurt Cream Pie 646. Lovely Lemon Cheesecake 647. Low Fat Chocolate Cake 648. Low Fat Vanilla Pudding 649. Low Fat Oatmeal Cookies 650. Macadamia Chip Brownies 651. Macadamia Nut Cookies 652. Makeover Cherry Almond Mousse Pie 653. Makeover Cherry Topped Cheesecake 654. Makeover Pecan Upside Down Cake 655. Makeover Rum Cake 656. Mango Cobbler 657. Maple Pecan Tarts 658. Marshmallow Pumpkin Pie 659. Mint Cake 660. Mocha Pecan Ice Cream Bonbons 661. Moist Chocolate Cake 662. No Fuss Peanut Butter Cookies 663. Nutty Sour Cream Apple Pie 664. Oatmeal Molasses Crisps 665. Old Fashioned Chess Pie 666. Old Fashioned Cran Apple Pie

667. Old Fashioned Frozen Vanilla Custard 668. Old Fashioned Gingersnaps 669. Olivia's Applesauce Cake 670. Orange Angel Food Cake Dessert 671. Orange Dream Parfaits 672. Patriotic Pops 673. Peach Plum Pie 674. Peanut Bars 675. Peanut Butter Cereal Bars 676. Peanut Butter Chocolate Tart 677. Pecan Butter Tarts 678. Peppermint Brownies 679. Pineapple Coconut Pie 680. Pineapple Rhubarb Pie 681. Pineapple Coconut Angel Food Cake 682. Pumpkin Bars 683. Pumpkin Flans 684. Pumpkin Oatmeal Bars 685. Pumpkin Tartlets 686. Quick Easy Chocolate Sauce 687. Quick Banana Cream Pie 688. Quick Chocolate Cream 689. Quick Fruit Crisp 690. Quick And Easy Chocolate Mousse 691. Raisin Apple Bread Pudding 692. Raspberry Peach Melba Dessert 693. Raspberry Sugar Cream Tarts 694. Rhubarb Berry Tart 695. Rhubarb Cranberry Cookies 696. Rhubarb Squares 697. Rice Pudding 698. Rich Chocolate Pudding Cake 699. Semisweet Chocolate Mousse 700. Simple Raspberry Cherry Pie

701. Smooth Chocolate Pie 702. Soft Mincemeat Cookies 703. Sour Cream Pound Cake 704. Southern Style Soft Custard 705. Spritz Cookies 706. Steamed Bread Pudding 707. Stone Fruit Pie 708. Strawberry Chocolate Shortcake 709. Strawberry Chocolate Shortcakes 710. Strawberry Orange Ice Cream 711. Striped Fruit Pops 712. Swedish Puff Coffee Cake 713. Sweet Corn Creme Brulee 714. Swirled Chocolate Peanut Butter Cake 715. Toffee Cashew Treasures 716. Toffee Cream Pie 717. Triple Nut Snowballs 718. Truffle Acorns 719. Turtle Nut Cake 720. Upside Down Berry Cake 721. Vanilla Bean Cheesecake With Chocolate Ganache 722. Vanilla Chocolate Chip Cake 723. Watermelon Cranberry Sherbet 724. White Chocolate Bread Pudding With Tart Cherry Sauce 725. White Christmas Candy 726. Wiggly Worm Baked Apples 727. Zucchini Chip Chocolate Cake 728. Zucchini Chip Cupcakes

Chapter 8: Comfort Food Breakfast Recipes 729. Amish Potato Pancakes 730. Apple Pie Puff Pancake 731. Apple Raisin Puff Pancake 732. Apple Yogurt Parfaits 733. Aunt Edith's Baked Pancake

734. BLT Egg Bake 735. Baked Apple French Toast 736. Baked Blueberry Peach Oatmeal 737. Baked Cheddar Eggs Potatoes 738. Banana Chip Pancakes 739. Big Appetite Pancakes 740. Blarney Breakfast Bake 741. Blueberry Oatmeal 742. Brittany's Breakfast Bites 743. Brunch Puff With Sausage Gravy 744. Cantaloupe And Raspberry Melba 745. Cinnamon Raisin Strata 746. Corned Beef Hash And Eggs 747. Cranberry Apple French Toast 748. Cream Cheese Asparagus Omelet 749. Creamed Ham In Toast Cups 750. Creamed Ham On Toast 751. Croissant French Toast 752. Crunchy Breakfast Cereal 753. Crustless Chicken Quiche 754. Dad's Quick Bagel Omelet Sandwich 755. Date Waffles 756. Farmer's Country Breakfast 757. Farmhouse Omelets 758. Festive French Pancakes 759. Feta Breakfast Bake 760. Fluffy Baked Eggs And Bacon 761. French Banana Pancakes 762. Fruit Cup With Citrus Sauce 763. Golden Oven Omelet 764. Grandma's Breakfast Fruit 765. Ground Beef Quiche 766. Ham Cheese Grits Casserole 767. Ham Collards Quiche

768. Ham 'n' Potato Casserole 769. Ham And Cheese Waffles 770. Hash Brown Breakfast Casserole 771. Hearty Potato Omelet 772. Heavenly Onion Casserole 773. Herbed Mushroom Bacon Waffles 774. Homemade Granola 775. Homemade Grape Nuts 776. Honey Fruit Cups 777. Honey Granola 778. Honey Wheat Pancakes 779. Hot Pineapple Side Dish 780. Mandarin Orange Salad 781. Maple Chipotle Sausages 782. Moist Potato Pancakes 783. Morning Mix Up 784. Mushroom Artichoke Brunch Bake 785. Nutmeg Waffles 786. Oatmeal Brulee With Ginger Cream 787. Orange Ricotta Pancakes 788. Overnight Cherry Almond Oatmeal 789. Pancake Pizza 790. Pancakes For Two 791. Pancakes With Orange Honey Butter 792. Peaches 'n' Cream Cups 793. Pumpkin Spice Oatmeal 794. Puppy Dog Pancakes 795. Quick And Easy Waffles 796. Ranch Style Quiche 797. S'mores Stuffed French Toast 798. Salmon Scramble 799. Sausage Cranberry Pancakes 800. Sausage Granola Squares 801. Sausage Quiche

802. Sausage And Egg Bake 803. Savory Breakfast Muffins 804. Scrambled Egg Wraps 805. Slow Cooked Fruited Oatmeal With Nuts 806. Sourdough Starter/Hotcakes 807. Spiced Apple Oatmeal 808. Spicy Sausage Patties 809. Spinach Hash Brown Frittata 810. Strawberries 'n' Cream French Toast Sticks 811. Stuffed French Toast With Maple Berry Sauce 812. Sunrise Sausage Enchiladas 813. Tutti Frutti Waffles 814. Ultimate Bacon Maple French Toast 815. Waffle Sandwich 816. Walnut Glazed Bacon 817. Wild Rice Pancakes 818. Zucchini Brunch Pie 819. Zucchini Potato Pancakes

Chapter 9: Comfort Food Dinner Recipes 820. Autumn Beef Stew 821. Bacon Tomato Topped Meat Loaf 822. Bacon 'n' Egg Lasagna 823. Baked Salisbury Steak 824. Beef 'n' Noodle Casserole 825. Best Salisbury Steak 826. Bistro Mac Cheese 827. Broccoli Turkey Pie 828. Broiled Turkey Tenderloins 829. Buttermilk Noodle Bake 830. Catfish With Brown Butter Pecan Sauce 831. Chicken Swiss Casserole 832. Chicken 'n' Stuffing 833. Chicken Broccoli Fettuccine 834. Chicken Flowerpot Pie

835. Chicken Ham Casserole 836. Chicken And Sausage Penne 837. Classic Chicken Potpie 838. Country Beef Brisket 839. Creamy Beef Casserole 840. Creamy Chicken Stew 841. Creamy Shells And Chicken 842. Crispy BBQ Chip Tenders 843. Crispy Barbecue Chicken Tenders 844. Crunch Top Ham And Potato Casserole 845. Curried Chicken Turnovers 846. Deluxe Macaroni 'n' Cheese 847. Deluxe Macaroni Dinner 848. Dilled Pot Roast 849. Easy Elegant Tenderloin Roast 850. Easy Beef Stew 851. Easy Cranberry Chicken 852. Garlic Chicken Bacon Pizza 853. Garlic Ranch Chicken 854. Gluten Free Skillet Pasta 855. Grilled Beef Tenderloins 856. Hamburger Stew 857. Healthy Italian Pot Roast 858. Herbed Beef Stew 859. Herbed Spareribs 860. Homemade Cider Beef Stew 861. Kentucky Grilled Chicken 862. Lemon Turkey With Couscous Stuffing 863. Lemon And Herb Fryers 864. Macaroni Scramble 865. Makeover Creamy Mac Cheese 866. Makeover Li'l Cheddar Meat Loaves 867. Meal In A Mug 868. Meat Muffins

869. Meatballs With Mushroom Gravy 870. Microwave Mac 'n' Cheese 871. Microwave Potato Ham Dinner 872. Microwaved Parmesan Chicken 873. Mom's Garlic Pork Roast 874. Mozzarella Meat Loaf 875. My Favorite Chili Dogs 876. My Take On Mom's Meat Loaf 877. Old Fashioned Pork Chops 878. One Pot Unstuffed Cabbage 879. Oven Fried Chicken 880. Oven Fried Fish Chips 881. Over The Top Baked Ziti 882. Pasta Broccoli Sausage Simmer 883. Peppered T Bone Steaks 884. Peppery Chicken With Potatoes 885. Pizza Mac Cheese 886. Portobello Burgundy Beef 887. Real Southern Fried Chicken 888. Restaurant Style Prime Rib 889. Rhubarb Pork Roast 890. Rich Italian Beef Roll Ups 891. Rich Italian Pasta Sauce 892. Roasted Chicken Thighs With Peppers Potatoes 893. Sausage And Wild Rice Casserole 894. Simple Sausage Ring 895. Skillet Chicken And Vegetables 896. Slow Cooker Turkey Pesto Lasagna 897. Slow Cooked Shepherd's Pie 898. Smoky Garlic And Spice Chicken 899. Spicy Chili Mac 900. Sweet Sassy Baby Back Ribs 901. Tangy Glazed Ham 902. Tender Swiss Steak

903. The Bistro Baked Potato 904. Tomato Meat Loaf 905. Turkey Potato Supper 906. Turkey With Rye Dressing 907. Vegetable Beef Casserole 908. Vegetable Chicken 909. Vegetable And Chicken Stew 910. Wild Rice Meat Loaf

Chapter 10: Vegetarian Comfort Food Recipes 911. Acorn Squash With Cranberry Stuffing 912. Apple Butter Doughnuts 913. Apple Butter French Toast 914. Apple Butternut Squash 915. Apple Cream Coffee Cake 916. Apple And Peanut Butter Stackers 917. Apricot Gelatin Mold 918. Artichoke Spinach Pinwheels 919. Autumn Apple Salad 920. Baked Oatmeal With Cinnamon 921. Baked Spinach Supreme 922. Best Deviled Eggs 923. Blackberry Whole Wheat Coffee Cake 924. Braided Egg Bread 925. Breaded Asparagus Sticks Side Dish 926. Breakfast Bran Muffins 927. Caramel Apple Dessert 928. Cashew Green Beans And Mushrooms 929. Cheesy Cream Style Corn 930. Cinnamon Spiced Coffee Cake 931. Cloverleaf Wheat Rolls 932. Coffee Shop Corn Muffins 933. Contest Winning Old Fashioned Potato Salad 934. Cornmeal Hotcakes 935. Cottage Cheese Veggie Salad

936. Cranberry Nut Muffins 937. Creamy Lime Potato Salad 938. Crunchy Apple Bread 939. Crunchy Cheese Potatoes 940. Dilled Potatoes With Feta For Two 941. Dilly Pea Salad 942. Easy Cheesy Biscuits 943. Filled Coffee Cake Muffins 944. Fresh Fruit Medley With Honey Glaze 945. Garlic Corn On The Cob 946. German Apple Pancake 947. German Stollen 948. Grandpa's Party Potatoes 949. Grilled Corn With Bloody Mary Butter 950. Herbed Potato Packs 951. Honey Buttered Corn 952. Honey Wheat Rolls 953. Honey Whole Wheat Bread 954. Hot Jam Breakfast Sandwiches 955. Jalapeno Popper Spread 956. Kate Smith Coffee Cake 957. Layered Fresh Fruit Salad 958. Lemon Basil Carrots 959. Lemon Curry Deviled Eggs 960. Makeover Deviled Eggs 961. Makeover Overnight French Toast 962. Makeover Pecan Corn Pudding 963. Makeover Waffles 964. Marinated Slaw 965. Mashed Potato Cinnamon Rolls 966. Mixed Grain And Wild Rice Cereal 967. Multigrain Cinnamon Rolls 968. Mushroom Onion Dip 969. Onion Garlic Herb Rosettes

970. Orange French Toast 971. Oven Fries 972. Pesto Egg Salad Sandwiches 973. Pineapple Banana Bread With Walnuts 974. Popovers 975. Pretty Pear Salad 976. Pumpkin Pancakes 977. Quick Apple Pancakes 978. Quick Fruit Cup 979. Rabanadas (Portuguese French Toast) 980. Red Velvet Waffles With Coconut Syrup 981. Red, White And Blueberry Salad 982. Refreshing Rhubarb Salad 983. Roasted Garlic Twice Baked Potato 984. Roasted Potatoes, Carrots Leeks 985. Rosemary Polenta 986. Savory Surprise Buns 987. Scalloped Potatoes With Cheese 988. Scandinavian Cinnamon Rolls 989. Slow Cooked Sage Dressing 990. Strawberries With Lemon Cream 991. Summer Squash Mushroom Casserole 992. Sunshine State Salad 993. Swedish Pancakes 994. Sweet Potato Pancakes With Caramel Sauce 995. Tangy Lemon Gelatin 996. Tarragon Mashed Potato Casserole 997. Warm Goat Cheese In Marinara 998. Whipped Squash 999. Winter Vegetable Gratin 1000.

Zucchini Sweet Corn Souffle

1001.

Zucchini Scramble

Conclusion

Awesome Gift: FREE PDF – A Full of RECIPE PHOTOS

Chapter 1: Comfort Food Salad Recipes ***

1. After Thanksgiving Salad Serving: 6 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 3-1/2 cups diced cooked turkey 4 celery ribs, sliced 4 green onions, sliced 1/2 cup chopped pecans, toasted 1/2 cup chopped sweet red pepper 1/2 cup mayonnaise 1 tablespoon lemon juice 1/4 teaspoon dill weed or dried tarragon 1/4 teaspoon salt 1/8 teaspoon pepper Lettuce leaves, optional

Direction Mix the red pepper, pecans, onions, celery, and turkey in a big bowl. Mix pepper, salt, dill, lemon juice and mayonnaise; mix into the turkey mixture. Keep in the refrigerator till serving. Serve over lettuce if you want.

Nutrition Information Calories: 352 calories Protein: 25g protein. Total Fat: 26g fat (4g saturated fat) Sodium: 281mg sodium Fiber: 2g fiber) Total Carbohydrate: 4g carbohydrate (1g sugars Cholesterol: 69mg cholesterol

2. Almond Mandarin Salad Serving: 8 | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1/2 pound bacon 2 tablespoons white wine vinegar 3 tablespoons honey 1/2 teaspoon dry hot mustard 1/2 teaspoon celery salt 1/2 teaspoon ground paprika 1/4 cup olive oil 1 head red leaf lettuce, torn into bite-size pieces 1 (15 ounce) can mandarin oranges, drained 1 bunch green onion, diced 3/4 cup slivered almonds

Direction Cook bacon in a medium skillet on moderately-high heat until browned evenly. Drain, cool and crumble. For dressing, blend olive oil, paprika, celery salt, dry mustard, honey and vinegar together thoroughly Put into a serving bowl the almonds, bacon, green onion, oranges and lettuce then toss together with dressing and serve.

Nutrition Information Calories: 247 calories; Protein: 7.7 Total Fat: 17.6 Sodium: 327 Total Carbohydrate: 17.5

Cholesterol: 10

3. Apple Strawberry Peanut Salad Serving: 6-8 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 3 medium apples, cubed 1 to 2 cups sliced strawberries 1 cup thinly sliced celery 1/2 cup mayonnaise 3 tablespoons honey 3/4 teaspoon celery seed 3/4 cup salted peanuts

Direction Mix celery, strawberries, and apples together in a big bowl. Mix celery seed, honey, and mayonnaise together in a small bowl, mix thoroughly. Add peanuts to the fruit mixture and use the dressing to sprinkle just before eating.

Nutrition Information Calories: 242 calories Sodium: 147mg sodium Fiber: 3g fiber) Total Carbohydrate: 19g carbohydrate (14g sugars Cholesterol: 5mg cholesterol Protein: 4g protein. Total Fat: 18g fat (2g saturated fat)

4. Asparagus And Tomato Salad Serving: 8 servings. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 1/4 cup water 1/4 teaspoon onion powder 1 pound fresh asparagus, trimmed 8 to 16 lettuce leaves 2 to 3 large tomatoes, sliced 1 ripe avocado, sliced, optional DRESSING: 1/2 cup mayonnaise 1/2 cup sour cream 2 teaspoons prepared mustard 1 teaspoon ketchup Salt and pepper to taste

Direction Mix onion powder and water together then bring to a boil. Put in asparagus and cook until bright green and crisp-tender, or for about 3 to 5 minutes. Drain and let it cool to room temperature. On individual salad plates or a big platter, position 1 to 2 lettuce leaves for serving. Cut tomato slices in half and place on lettuce. Put avocado and asparagus on top if wanted. Mix all dressing ingredients and pour a dollop on each salad.

Nutrition Information Calories: 96 calories Sodium: 134mg sodium Fiber: 0 fiber)

Total Carbohydrate: 9g carbohydrate (0 sugars Cholesterol: 9mg cholesterol Protein: 3g protein. Diabetic Exchanges: 1-1/2 vegetable Total Fat: 6g fat (0 saturated fat)

5. Bacon Spinach Salad Serving: 6-8 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 6 bacon strips, chopped 6 cups torn spinach leaves 1/2 small head iceberg lettuce, torn 6 green onions, thinly sliced 1/2 cup canola oil 1/4 cup white vinegar 1 tablespoon sugar 1 teaspoon salt 1 teaspoon ground mustard

Direction Cook bacon in a small skillet on moderate heat until crisp while stirring sometimes. Transfer to paper towels to drain. In a salad bowl, chill onions and greens until serving. In a jar with a tightfitting lid, mix the remaining ingredients together and shake well. Drizzle dressing over greens right before serving, and toss to coat well. Serve along with bacon.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

6. Beef Tenderloin Salad Serving: Serves 6 | Prep: | Cook: | Ready in:

Ingredients 1 tablespoon vegetable oil 1 1/2 pounds 1-inch-thick beef tenderloin steaks (about 6 steaks) 1 1/4 cups olive oil 1/3 cup balsamic vinegar or red wine vinegar 3 tablespoons chopped fresh chives 2 tablespoons orange juice 1 tablespoon poppy seeds 3/4 cup green beans, trimmed 1 head Bibb lettuce, torn into bite-size pieces 1 head red leaf lettuce, torn into bite-size pieces 1 16-ounce can mandarin oranges, drained 1 cup crumbled feta cheese (about 4 ounces) 3/4 cup coarsely chopped walnuts (about 3 ounces) 1/2 medium-size red onion, thinly sliced into rings

Direction Put oil in a big, heavy skillet and heat it up over medium-high heat. Sprinkle the steaks with pepper to taste. Put the seasoned steaks on the skillet and let it cook until the preferred doneness is achieved; cook for 5 minutes on every side if you want it medium-rare. Put the steaks on a platter. Let it sit for about 15 minutes until it has cooled down. Cover the cooked steaks and keep it in the fridge until cold. Preparing the dressing: In a medium-sized bowl, mix all the ingredients together until well-combined. Put pepper and salt to taste.

Preparing the salad: Put the green beans in a big saucepan with water and salt and let it boil; cook the green beans until tendercrisp. Drain the green beans once cooked. Rinse on cold water. Drain it thoroughly. Pat the green beans dry. In a big bowl, combine all the remaining ingredients and the green beans together. Cut the steaks into thin diagonal slices. Put it on the salad. Drizzle the dressing on top and mix well to combine then serve.

Nutrition Information Calories: 1079 Saturated Fat: 23 g(115%) Sodium: 284 mg(12%) Fiber: 4 g(16%) Total Carbohydrate: 20 g(7%) Cholesterol: 167 mg(56%) Protein: 42 g(85%) Total Fat: 93 g(144%)

7. Big Batch Turkey Salad Serving: 185 (1-cup) servings. | Prep: 35mins | Cook: 0mins | Ready in:

Ingredients 25 quarts cubed cooked turkey or chicken 20 cans (20 ounces each) pineapple chunks, drained 20 cans (15 ounces each) mandarin oranges, drained 20 cans (2-1/4 ounces each) sliced ripe olives, drained 5 bunches celery, thinly sliced 10 large green peppers, chopped 5 to 6 quarts mayonnaise 3 large onions, grated 1-1/2 cups prepared mustard 5 tablespoons salt 1 to 2 tablespoons lemon-pepper seasoning, optional 8 cans (5 ounces each) chow mein noodles

Direction Combine the first six ingredients in several large bowls. In several other large bowls, combine mustard, onions, mayonnaise, lemon-pepper and salt (these two are optional). Cover and keep the dressing and chicken mixture separately cold in refrigerator for a minimum of 2 hours. Pour dressing on top of chicken mixture; toss until well coated. Add a sprinkle of chow mein noodles on top and serve.

Nutrition Information Calories: 316 calories Total Fat: 23g fat (4g saturated fat) Sodium: 420mg sodium

Fiber: 1g fiber) Total Carbohydrate: 3g carbohydrate (1g sugars Cholesterol: 66mg cholesterol Protein: 23g protein.

8. Black Bean Chicken Salad Serving: 4 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 6 cups torn lettuce 1-1/2 cups cubed cooked chicken breast 1 can (15 ounces) black beans, rinsed and drained 1 cup chopped seeded tomatoes 1 cup chopped green pepper 1/2 cup sliced red onion 1/2 cup shredded reduced-fat cheddar cheese LIME VINAIGRETTE: 1/4 cup minced fresh cilantro 1/4 cup chopped seeded tomato 1 tablespoon cider vinegar 1 tablespoon olive oil 1 tablespoon lime juice 1/2 teaspoon grated lime zest 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon chili powder

Direction Mix together cheese, onion, green pepper, tomatoes, beans, chicken and lettuce in a big serving bowl. Mix the vinaigrette ingredients in a food processor or blender, then cover and process until smooth. Drizzle over salad and toss to coat.

Nutrition Information

Calories: 298 calories Protein: 28g protein. Diabetic Exchanges: 3 lean meat Total Fat: 9g fat (3g saturated fat) Sodium: 672mg sodium Fiber: 10g fiber) Total Carbohydrate: 26g carbohydrate (0 sugars Cholesterol: 55mg cholesterol

9. Blackened Chicken Salad Serving: 4 servings. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon cayenne pepper 1-1/2 pounds boneless skinless chicken breasts 1 package (10 ounces) Italian-blend salad greens 4 plum tomatoes, thinly sliced 1 medium sweet red pepper, julienned 1 cup seasoned salad croutons 1/2 to 3/4 cup salad dressing of your choice

Direction Mix seasonings, then rub it over the chicken. Grill or broil without a cover over medium heat until juices run clear, about 5-7 mins per side. Arrange red pepper, tomatoes, and salad greens on an individual plates or a serving platter. Cut chicken; put over the salad. Add croutons and dressing on top.

Nutrition Information Calories: 380 calories Protein: 38g protein.

Total Fat: 18g fat (3g saturated fat) Sodium: 1031mg sodium Fiber: 4g fiber) Total Carbohydrate: 17g carbohydrate (4g sugars Cholesterol: 95mg cholesterol

10.

Blue Cheese Potato Salad

Serving: 5 | Prep: 30mins | Cook: 15mins | Ready in:

Ingredients 4 slices bacon 2 pounds red new potatoes 1/2 cup olive oil 3 tablespoons white vinegar 1 bunch green onions, chopped 1/2 teaspoon salt 1 teaspoon ground black pepper 1 1/2 ounces blue cheese, crumbled

Direction In a large, deep skillet, fry bacon over medium-high heat until browned evenly. Remove from fat, chop into small pieces and set aside. Salt the water in a large pot then bring water to a boil. Pour potatoes and cook for about 15 minutes until tender, but still firm. Drain off water, allow to cool and chop, do not remove the skins. Combine pepper, salt, green onions, vinegar, and oil together in a large bowl. Add cheese, bacon, and potatoes then gently shake to coat.

Nutrition Information Calories: 481 calories; Total Fat: 34.4 Sodium: 552 Total Carbohydrate: 36.8 Cholesterol: 22

Protein: 8.3

11.

Brown Rice Apple Salad

Serving: 10 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 2 medium tart apples, cut into 1/2-inch pieces 1 tablespoon lemon juice 1 medium green or sweet red pepper, cut into 1/2-inch pieces 3 boneless skinless chicken breast halves, cooked and cut into 1/2-inch pieces 3-1/2 cups cooked brown rice 1/2 cup chopped pecans, toasted 1/4 cup sliced green onions 1/3 cup vegetable oil 1/4 cup chopped fresh parsley 3 tablespoons raspberry vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper Lettuce leaves, optional

Direction Toss lemon juice to coat apples in a large bowl. Well mix the next five ingredients; set aside. Whisk the next six ingredients for dressing until smooth; pour dressing over the salad. Keep refrigerated until ready to use. If you like, serve with lettuce leaves at the bottom.

Nutrition Information Calories: 242 calories Cholesterol: 19mg cholesterol

Protein: 9g protein. Total Fat: 13g fat (2g saturated fat) Sodium: 139mg sodium Fiber: 3g fiber) Total Carbohydrate: 23g carbohydrate (5g sugars

12.

Caesar Chicken Potato Salad

Serving: 4 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 4 cups quartered small white or red potatoes 3/4 pound boneless skinless chicken breasts, cubed 1 tablespoon vegetable oil 1 package (10 ounces) mixed salad greens 1 small red onion, sliced and separated into rings 3/4 cup creamy Caesar salad dressing 1/3 cup croutons 2 tablespoons shredded Parmesan cheese

Direction In a big saucepan, insert the potatoes followed by adequate water to submerge them. Lead to boiling point. Lower the heat. Leave it cooking with the cover on until they soften or for about 10 to 15 minutes before draining. Pour oil into the skillet. Insert the chicken, cooking until the juices start running clear or for around 5 to 10 minutes. After draining the potatoes, put them together with the chicken. In a serving bowl, put the onion and greens in. Add chicken mixture atop. Pour in the dressing in a drizzling motion, tossing until coated. Scatter Parmesan cheese and croutons over the top.

Nutrition Information Calories: Total Carbohydrate: Cholesterol: Protein: Total Fat:

Sodium: Fiber:

13.

Christmas Cranberry Salad Serving: 6 | Prep: | Cook: | Ready in:

Ingredients 1 pound cranberries, finely ground 2 cups white sugar 1 (20 ounce) can crushed pineapple, drained 1 (16 ounce) package miniature marshmallows 1 cup chopped pecans (optional) 1 pint whipped cream, beaten stiff

Direction Combine sugar and cranberries together; keep it covered and let chill in the refrigerator overnight. Whisk whipped cream, pecans, marshmallows and pineapple with the cranberry mixture on the following day. Stir them well. Add to a 3-quart dish, keep it covered and let chill in the refrigerator or keep frozen till ready to serve.

Nutrition Information Calories: 771 calories; Total Fat: 18.5 Sodium: 92 Total Carbohydrate: 156.6 Cholesterol: 18 Protein: 4.4

14.

Citrus Gelatin Salad

Serving: 16 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 2 envelopes unflavored gelatin 1/4 cup cold water 1 cup sugar 1-3/4 cups boiling water 3 tablespoons lemon juice 1 drop yellow food coloring, optional 1 can (20 ounces) unsweetened pineapple tidbits, drained 1/2 cup sliced firm banana 1-1/2 cups miniature marshmallows TOPPING: 1/2 cup sugar 3 tablespoons cornstarch 2/3 cup orange juice 1/4 cup lemon juice 1-1/2 cups reduced-fat whipped topping

Direction Mix cold water and gelatin in a bowl; let it rest for 60 seconds. Put in boiling water and sugar; mix till gelatin and sugar are dissolved. If you want, mix in food coloring and lemon juice; put aside. In a 13 x 9-in. plate, layer pineapple, banana and marshmallows. Add gelatin mixture on top. Keep it covered and chilled in the refrigerator overnight. Mix cornstarch and sugar in a saucepan. Slowly mix in juices till smooth in consistency. Boil; cook and stir till thickened or for 2 minutes. Take out of the heat; let it cool down to room

temperature. Add into a bowl; put in whipped topping. Whip till blended. Spread on top of gelatin layer. Keep it covered and chilled till serving or for 60 minutes. Chop into square pieces.

Nutrition Information Calories: 132 calories Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 2 fruit. Total Fat: 1g fat (1g saturated fat) Sodium: 5mg sodium Fiber: 0 fiber) Total Carbohydrate: 31g carbohydrate (0 sugars

15.

Club Sandwich Salad

Serving: 8-10 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 cup mayonnaise 1/4 cup ketchup 1 tablespoon chopped green onion Salt and pepper to taste 1 large head iceberg lettuce, torn 2 large tomatoes, cut into wedges 2 hard-boiled large eggs, chopped 10 bacon strips, cooked and crumbled 2 cups cubed cooked turkey or chicken Croutons, optional

Direction Mix pepper, salt, onion, ketchup and mayonnaise in a small bowl. Keep it covered and let chill in the refrigerator. Just prior to serving, in a big bowl, mix turkey, bacon, eggs, tomatoes and lettuce. If you want, put in croutons. Serve alongside dressing.

Nutrition Information Calories: 280 calories Total Carbohydrate: 5g carbohydrate (2g sugars Cholesterol: 77mg cholesterol Protein: 12g protein. Total Fat: 23g fat (4g saturated fat) Sodium: 332mg sodium Fiber: 1g fiber)

16.

Cobb Salad

Serving: 6 | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 6 slices bacon 3 eggs 1 head iceberg lettuce, shredded 3 cups chopped, cooked chicken meat 2 tomatoes, seeded and chopped 3/4 cup blue cheese, crumbled 1 avocado - peeled, pitted and diced 3 green onions, chopped 1 (8 ounce) bottle Ranch-style salad dressing

Direction In a saucepan, add eggs and cold water to cover completely, then bring the water to a boil. Cover and take away from the heat, allowing eggs to stand in the hot water for 10-12 minutes. Take the eggs out of hot water, then allow to cool, peel and chop. In a big, deep skillet, add bacon and cook on moderately high heat until browned evenly. Drain, then crumble bacon and set aside. Split among individual plates the shredded lettuce. Split evenly and arrange on top of the lettuce the green onions, avocado, bacon, blue cheese, tomatoes, eggs and chicken in a row. Drizzle over the salad your favorite dressing and enjoy.

Nutrition Information Calories: 525 calories; Total Fat: 39.9

Sodium: 915 Total Carbohydrate: 10.2 Cholesterol: 179 Protein: 31.7

17.

Cool Lime Salad

Serving: 1 serving. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1/2 cup undrained canned crushed pineapple 2 tablespoons lime gelatin 1/4 cup 4% cottage cheese 1/4 cup whipped topping

Direction Boil pineapple in a small saucepan. Turn the heat off, add gelatin and stir until completely dissolved. Allow to cool to room temperature. Add whipped topping and cottage cheese into the pan, stir. Refrigerate until firm.

Nutrition Information Calories: 312 calories Protein: 10g protein. Total Fat: 6g fat (5g saturated fat) Sodium: 266mg sodium Fiber: 1g fiber) Total Carbohydrate: 57g carbohydrate (53g sugars Cholesterol: 13mg cholesterol

18.

Cranberry Medley

Serving: 6 cups. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 package (12 ounces) fresh or frozen cranberries, thawed 2 cups chopped peeled tart apples 1 large navel orange, peeled and chopped Sugar substitute equivalent to 2/3 cup sugar 1/3 cup chopped dried apricots 1/3 cup golden raisins 3 tablespoons cider vinegar 3 tablespoons orange juice

Direction Mix all ingredients together in a big saucepan. Cook on moderate heat without a cover for 15 minutes while stirring from time to time until berries pop. Place mixture into a small bowl, cover and chill until cold.

Nutrition Information Calories: 63 calories Total Fat: 0 fat (0 saturated fat) Sodium: 4mg sodium Fiber: 3g fiber) Total Carbohydrate: 16g carbohydrate (9g sugars Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1 fruit.

19.

Cranberry Pecan Salad

Serving: 6 | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1 cup pecan halves 2 tablespoons raspberry vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon sugar 1/2 teaspoon salt freshly ground black pepper to taste (optional) 6 tablespoons olive oil 6 cups mixed salad greens, rinsed and dried 3/4 cup dried cranberries 1/2 medium red onion, thinly sliced crumbled feta cheese

Direction Set oven at 400 ° F (200 ° C) and start preheating. On a baking sheet, spread pecans evenly. Put pecans in the oven and toast for 8 to 10 minutes or until turn lightly brown and scented. Stir salt, pepper, sugar, mustard and vinegar together in a small bowl; mix well until salt and sugar dissolve fully in the liquid. Add in olive oil, whisk properly. Toss cheese, onions, pecans, cranberries and the greens together in a salad bowl. Pour in vinaigrette, toss lightly to coat salad with vinaigrette.

Nutrition Information Calories: 456 calories;

Total Fat: 38.6 Sodium: 780 Total Carbohydrate: 21 Cholesterol: 45 Protein: 10

20.

Crazy Quilt Salad

Serving: 10-12 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/4 ounces) lima beans, rinsed and drained 1 can (14-1/2 ounces) cut green beans, drained 1 can (14-1/2 ounces) cut wax beans, drained 1 cup thinly sliced celery 1 large green pepper, chopped 1/2 cup thinly sliced onion DRESSING: 1/3 cup cider vinegar 1/4 cup canola oil 1-1/2 teaspoons ground mustard 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder

Direction In a big bowl, add the first 7 ingredients. Mix dressing ingredients. Drizzle over bean mixture and gently toss. Cover and chill for 6 hours or overnight while stirring from time to time.

Nutrition Information Calories: 119 calories Total Carbohydrate: 15g carbohydrate (3g sugars

Cholesterol: 0 cholesterol Protein: 5g protein. Total Fat: 5g fat (1g saturated fat) Sodium: 476mg sodium Fiber: 5g fiber)

21.

Creamy 'n' Fruity Gelatin Salad

Serving: 10 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 2 packages (3 ounces each) orange gelatin 1 cup boiling water 1 pint orange or pineapple sherbet 1 can (11 ounces) mandarin oranges, drained 1 can (8 ounces) crushed pineapple, drained 1 cup miniature marshmallows 1 cup heavy whipping cream, whipped

Direction Let gelatin dissolve in a large bowl of boiling water. Stir in sherbet till smooth. Add marshmallows, pineapple and oranges; stir. Add whipped cream and fold. Transfer into a 6-cup serving bowl with. Store in the fridge, covered, till set for 3-4 hours.

Nutrition Information Calories: 158 calories Sodium: 42mg sodium Fiber: 0 fiber) Total Carbohydrate: 28g carbohydrate (25g sugars Cholesterol: 18mg cholesterol Protein: 2g protein. Total Fat: 5g fat (3g saturated fat)

22.

Creamy Garlic Dressing

Serving: 16 | Prep: | Cook: 5mins | Ready in:

Ingredients ½ cup buttermilk ¼ cup low-fat mayonnaise 1 ½ tablespoons lemon juice 2 tablespoons freshly grated Parmesan cheese 2 teaspoons reduced-sodium soy sauce 1 clove garlic, minced ⅛ teaspoon salt Freshly ground pepper, to taste

Direction In a blender, mix together pepper, salt, garlic, soy sauce, Parmesan, lemon juice, mayonnaise and buttermilk, then process until smooth.

Nutrition Information Calories: 16 calories; Sugar: 1 Protein: 1 Total Fat: 1 Sodium: 89 Fiber: 0 Cholesterol: 2 Total Carbohydrate: 2 Saturated Fat: 0

23.

Crowd Pleasing Potato Salad

Serving: 16-20 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 gallon potatoes (about 16 large), cooked, peeled and sliced 10 hard-boiled large eggs 1 cup chopped onion 2 cups Miracle Whip 1 cup half-and-half cream 1/3 cup vinegar 1/3 cup sugar 3 tablespoons prepared mustard 1/2 teaspoon salt

Direction Put potatoes into a big salad bowl. Separate the eggs. Chop whites and put into potatoes together with onion, then toss gently. Mash yolks with salt, mustard, sugar, vinegar, cream and Miracle Whip in a separate bowl, then pour over potatoes and stir to coat well. Cover and refrigerate.

Nutrition Information Calories: 417 calories Fiber: 5g fiber) Total Carbohydrate: 61g carbohydrate (10g sugars Cholesterol: 120mg cholesterol Protein: 10g protein. Total Fat: 15g fat (3g saturated fat) Sodium: 291mg sodium

24.

Crunchy Ham Salad

Serving: 4-6 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 cup shredded carrots 1 cup diced celery 1/4 cup finely chopped onion 1/2 cup mayonnaise 1 teaspoon milk 1 teaspoon prepared mustard 2 cups shoestring potato sticks 1 cup diced fully cooked ham

Direction Mix onion, celery and carrots in a big bowl. Mix mustard, milk and mayonnaise, then drizzle over vegetable blend and toss to coat. Cover and refrigerate until ready to serve. Toss in ham and potato sticks right before serving.

Nutrition Information Calories: 248 calories Total Carbohydrate: 10g carbohydrate (2g sugars Cholesterol: 19mg cholesterol Protein: 6g protein. Total Fat: 21g fat (4g saturated fat) Sodium: 462mg sodium Fiber: 1g fiber)

25.

Crunchy Pea Salad

Serving: 6 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1/3 cup ranch salad dressing 1/3 cup mayonnaise 1 tablespoon lemon juice 1/4 teaspoon celery seed 1/4 teaspoon salt 1/8 teaspoon pepper 2 packages (10 ounces each) frozen peas, thawed 3 tablespoons finely chopped onion 3/4 cup salted peanuts

Direction Mix together pepper, salt, celery seed, lemon juice, mayonnaise and salad dressing in a big bowl. Put in onion and peas, toss. Stir in peanuts right before serving.

Nutrition Information Calories: 299 calories Cholesterol: 7mg cholesterol Protein: 7g protein. Total Fat: 26g fat (4g saturated fat) Sodium: 403mg sodium Fiber: 4g fiber) Total Carbohydrate: 11g carbohydrate (4g sugars

26.

Dutch Apple Salad

Serving: 8 servings. | Prep: 25mins | Cook: 5mins | Ready in:

Ingredients 2 tablespoons all-purpose flour 1 tablespoon sugar 1 cup whole milk 1 egg 2 large Golden Delicious apples, chopped 2 large Red Delicious apples, chopped 1/2 cup finely chopped celery 1/2 cup seedless red grapes, quartered 1/2 cup chopped walnuts, toasted

Direction Mix sugar with flour in a small heavy saucepan. Slowly mix in milk until creamy. Stir and cook on medium-high heat until thick and bubble appear. Decrease the heat, stir and cook for another 2 minutes. Take away from heat. Mix a small amount of hot mixture into eggs, put back to the pan, tossing nonstop. Boil lightly, stir and cook for another 2 minutes. Take away from heat. Move to a small bowl. Let it cool down to room temperature, but do not stir. Put a parchment paper on the salad dressing to cover. Put in the fridge until chilled. Mix celery with apples in a big salad bowl prior to serving. Use the dressing to sprinkle, mix lightly to combine. Use walnuts and grapes to drizzle.

Nutrition Information Calories: Sodium:

Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

27.

Dutch Spinach Salad

Serving: 4 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 3 to 4 bacon strips, diced 1 egg, lightly beaten 3 tablespoons sugar 1 tablespoon cider vinegar Water 4 cups torn spinach greens 1/2 small onion, chopped Salt and pepper to taste hard-boiled large eggs, sliced

Direction Cook bacon in a small frying pan until crisp. Do not drain it. Put vinegar, sugar, egg and enough water to measure 3/4 cup in a 1cup measure, then drizzle over bacon and grease. Cook and stir until dressing thickness. Season to taste. Drizzle greens and onion with the hot dressing. Toss well, then decorate with egg slices. Serve right away.

Nutrition Information Calories: 198 calories Total Carbohydrate: 12g carbohydrate (10g sugars Cholesterol: 171mg cholesterol Protein: 7g protein. Total Fat: 14g fat (5g saturated fat) Sodium: 195mg sodium Fiber: 1g fiber)

28.

Easy German Potato Salad

Serving: 6 | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 8 potatoes 1 cucumber, thinly sliced 1/2 cup mayonnaise salt and pepper to taste

Direction In a Dutch oven or a large saucepan, cover potatoes with lightly salted water. Boil over high heat then lower to medium heat. Simmer till tender then drain and let cool. Peel and cut the potatoes into 1/4-inch slices. Combine pepper and salt together with mayonnaise, cucumbers and potatoes.

Nutrition Information Calories: 357 calories; Sodium: 122 Total Carbohydrate: 51.9 Cholesterol: 7 Protein: 6.2 Total Fat: 14.9

29.

Flavorful Crab Pasta Salad

Serving: 6 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 8 ounces uncooked spiral pasta 1 package (8 ounces) imitation crabmeat, chopped 1 cup frozen peas, thawed 1 cup fresh broccoli florets 1/2 cup chopped green pepper 1/4 cup sliced green onions 3/4 cup fat-free mayonnaise 1/3 cup reduced-fat Italian salad dressing 3 tablespoons grated Parmesan cheese

Direction Follow package directions to cook pasta. Drain. Use cold water to rinse. Mix onions, green pepper, broccoli, peas, crab and pasta in a big bowl. Mix parmesan cheese, salad dressing and mayonnaise. Put on pasta mixture; toss till coated. Refrigerate, covered, for 2 hours till chilled.

Nutrition Information Calories: 251 calories Sodium: 746mg sodium Fiber: 3g fiber) Total Carbohydrate: 42g carbohydrate (10g sugars Cholesterol: 10mg cholesterol Protein: 12g protein. Diabetic Exchanges: 3 starch Total Fat: 5g fat (1g saturated fat)

30.

French Dressing

Serving: 16 | Prep: | Cook: 10mins | Ready in:

Ingredients ¾ cup tomato juice 2 tablespoons extra-virgin olive oil 1 tablespoon cider or wine vinegar 1 teaspoon Dijon mustard 1 teaspoon sugar 1 clove garlic, peeled and crushed 1 ½ teaspoon chopped fresh thyme or ½ teaspoon dried ½ teaspoon salt ¼ teaspoon freshly ground pepper

Direction Use a food processor or a blender to blend the thyme, mustard, pepper, salt, tomato juice, sugar, vinegar, garlic and oil together until the consistency is smooth.

Nutrition Information Calories: 20 calories; Sugar: 1 Protein: 0 Saturated Fat: 0 Sodium: 83 Cholesterol: 0 Total Carbohydrate: 1 Total Fat: 2 Fiber: 0

31.

Frosted Cranberry Gelatin Salad

Serving: 9-12 servings. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1 can (8 ounces) crushed pineapple 2 packages (3 ounces each) lemon gelatin 1 cup ginger ale, chilled 1 can (14 ounces) jellied cranberry sauce 1/2 cup chopped peeled tart apple 1/2 cup chopped celery 1 package (8 ounces) cream cheese, softened 1/4 cup sugar 1 envelope whipped topping mix (Dream Whip) 1/2 cup chopped pecans, toasted

Direction Strain pineapple and reserve the liquid. Put pineapple to one side. Pour pineapple juice into a measuring cup and add enough water to reach 1 cup. Use a small saucepan to bring the pineapple mixture to a boil. Gradually pour into a large bowl. Add gelatin and stir until completely dissolved. Pour ginger ale in. chill for about 45 minutes until syrupy. Mix reserved pineapple, celery, apple, and the cranberry sauce together then fold into the gelatin mix. Pour the mixture into a 9inch square dish. Chill in the fridge until complete firm. Whip cream cheese with sugar in a small bowl until fluffy. Follow the directions to make whipped topping mix; onto cream cheese mixture, fold. Pour over gelatin layer and spread over the surface. Garnish with pecans on top.

Nutrition Information

Calories: 265 calories Sodium: 102mg sodium Fiber: 1g fiber) Total Carbohydrate: 41g carbohydrate (34g sugars Cholesterol: 21mg cholesterol Protein: 3g protein. Total Fat: 11g fat (5g saturated fat)

32.

Frosted Gelatin Salad

Serving: 12 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 2 packages (3 ounces each) orange gelatin 2 cups boiling water 3/4 cup miniature marshmallows 2 cans (15-1/4 ounces each) apricot halves 1 can (20 ounces) crushed pineapple, drained 1/2 cup sugar 3 tablespoons all-purpose flour 1 egg, lightly beaten 1 teaspoon vanilla extract 2 envelopes whipped topping mix (Dream Whip) 1/4 cup finely shredded cheddar cheese

Direction In boiling water, dissolve gelatin in a big bowl. Put in marshmallows; mix till melted. Drain apricots, saving one cup of juice; put juice aside. Chop apricots; put into gelatin along with pineapple. Add to one 11x7-in. plate. Keep chilled till firm. At the same time, mix the flour and sugar in a small-sized saucepan. Mix reserved apricot juice, vanilla, and egg till smooth. Bring to a boil; boil while stirring for 2 minutes. Let it cool down totally. Based on the instruction on the package, prepare the whipped topping; mix in cooled juice mixture. Spread on top of gelatin. Drizzle with cheese. Keep chilled for 60 minutes.

Nutrition Information Calories:

Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

33.

Fruit Cup With Honey Lime Syrup

Serving: 4 servings. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 1/3 cup white wine 2 tablespoons lime juice 2 tablespoons honey 2 cups cubed cantaloupe 1 cup green grapes, halved 1 cup red grapes, halved

Direction Bring honey, lime juice and wine in a small saucepan to a boil, on moderate heat. Lower heat then simmer without a cover until liquid is reduced to 1/4 cup and syrupy. Take away from heat and allow to cool thoroughly. Mix the fruit in a big bowl, then pour syrup over and toss gently to coat.

Nutrition Information Calories: 135 calories Sodium: 10mg sodium Fiber: 1g fiber) Total Carbohydrate: 31g carbohydrate (29g sugars Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1-1/2 fruit Total Fat: 1g fat (0 saturated fat)

34.

Fruit Salad Dessert

Serving: 2 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 egg 1/4 cup sugar 1 tablespoon lemon juice 2 teaspoons butter 1 can (8 ounces) pineapple chunks, drained 1/2 cup green grapes 1/2 cup fresh orange pieces 1/2 cup pastel miniature marshmallows 1/2 cup heavy whipping cream 1 tablespoon confectioners' sugar

Direction Mix together the butter, lemon juice, sugar and egg in a small saucepan, then cook and stir until thickened on low heat, about 5 to 7 minutes. Let it cool. At the same time, mix in a small bowl with marshmallows, oranges, grapes and pineapple then put aside. Beat cream with confectioners ’ sugar in a small bowl until creates soft peaks then fold into the fruit mixture. Put it cooled dressing and refrigerate for minimum of 1 hour.

Nutrition Information Calories: 519 calories Total Carbohydrate: 65g carbohydrate (58g sugars Cholesterol: 198mg cholesterol Protein: 6g protein.

Total Fat: 29g fat (17g saturated fat) Sodium: 104mg sodium Fiber: 2g fiber)

35.

Fruited Coleslaw

Serving: 10 | Prep: 10mins | Cook: | Ready in:

Ingredients 3 cups shredded cabbage 3 cups crushed pineapple in syrup, drained 1 cup apple, cored and chopped 1/2 cup miniature marshmallows 1/2 cup chopped celery 1 cup diced canned peaches, drained 1/2 cup mayonnaise 1/2 teaspoon salt

Direction In a big mixing bowl, combine cabbage, apple, peaches, pineapple, celery, mayonnaise, salt and marshmallows. Toss well so the mayonnaise completely covers the mixture. Keep chilled until it ’ s time to serve.

Nutrition Information Calories: 170 calories; Sodium: 191 Total Carbohydrate: 23.8 Cholesterol: 4 Protein: 0.9 Total Fat: 8.9

36.

Fruited Cranberry Salad

Serving: 12 servings. | Prep: 45mins | Cook: 0mins | Ready in:

Ingredients 2 cups fresh or frozen cranberries 1 medium unpeeled orange, cut into wedges and seeds removed Sugar substitute equivalent to 3/4 cup sugar 1 package (.3 ounce) sugar-free cherry gelatin 1 cup boiling water 1 cup seedless red grapes, halved 1 cup unsweetened crushed pineapple, drained 1/2 cup diced celery 1/4 cup finely chopped pecans

Direction In a food processor or a blender, mix together the first 3 ingredients. Put the lid on and blend until the fruit is coarsely cut. Let it sit for 30 minutes. In the meantime, melt the gelatin in water in a big bowl. Chill until the mixture starts to firm, about 15-20 minutes. Add pecans, celery, pineapple, grapes, and the cranberry mixture. Put on individual plates or a 2-quart serving bowl. Chill for a few hours or overnight.

Nutrition Information Calories: 49 calories Fiber: 0 fiber) Total Carbohydrate: 9g carbohydrate (0 sugars Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1/2 fruit

Total Fat: 2g fat (0 saturated fat) Sodium: 5mg sodium

37.

Fruity Pasta Salad

Serving: 12-14 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 1 can (20 ounces) pineapple chunks 2 large eggs, lightly beaten 3 tablespoons lemon juice 2 tablespoons sugar 1 tablespoon butter 1/4 teaspoon salt 1-1/4 cups heavy whipping cream, whipped 6 to 7 cups cooked cooled spiral pasta 1 can (11 ounces) mandarin oranges, drained 2 medium apples, diced 2 cups miniature marshmallows 1 cup halved seedless green grapes 1/4 cup maraschino cherries

Direction Drain pineapple and save 3 tbsp. of juice in a saucepan then set pineapple aside. To juice, put in salt, butter, sugar, lemon juice and eggs. Cook and stir on moderate heat until thickened, or for about 3 to 4 minutes. Let it cool to room temperature then fold in whipped cream. Mix together pineapple, grapes, marshmallows, apples, oranges and pasta in a big bowl then fold in dressing. Refrigerate and decorate with cherries.

Nutrition Information Calories: 266 calories

Sodium: 76mg sodium Fiber: 2g fiber) Total Carbohydrate: 41g carbohydrate (21g sugars Cholesterol: 62mg cholesterol Protein: 5g protein. Total Fat: 10g fat (6g saturated fat)

38.

Garbanzo Bean Salad With Citrusy Dressing

Serving: 4 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1/2 cup chopped red onion 2 tablespoons minced fresh parsley 1 tablespoon minced fresh mint 2 tablespoons lemon juice 2 tablespoons olive oil 1 garlic clove, minced 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper Leaf lettuce

Direction Combine mint, parsley, onion, and beans in a bowl. Add pepper, salt, sugar, garlic, oil, and lemon juice into an air-tight jar; shake properly. Drizzle dressing over salad and stir until evenly coated. Cover and chill in the fridge for at least 2 hours. Place salad on plates lined with lettuce to serve.

Nutrition Information Calories: 167 calories Sodium: 616mg sodium Fiber: 5g fiber) Total Carbohydrate: 19g carbohydrate (0 sugars

Cholesterol: 0 cholesterol Protein: 6g protein. Diabetic Exchanges: 1-1/2 fat Total Fat: 8g fat (1g saturated fat)

39.

Garden Tuna Macaroni Salad

Serving: 4 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 2 cups uncooked elbow macaroni 1 can (6 ounces) light water-packed tuna, drained and flaked 2/3 cup chopped sweet yellow pepper 2/3 cup chopped celery 1/2 cup shredded carrot 1/4 cup diced radishes 2 green onions, chopped 2 tablespoons minced fresh parsley 3/4 cup Miracle Whip 1/2 cup ranch salad dressing 1/4 cup grated Parmesan cheese 1 teaspoon coarsely ground pepper

Direction Cook macaroni following package directions. As it cooks, mix parsley, vegetables, and tuna in a big bowl. Drain macaroni then rinse under cold water. Add into tuna mixture. Mix pepper, parmesan cheese, ranch dressing, and miracle whip in a small bowl. Pour on salad, tossing until coated. Keep in fridge until serving time.

Nutrition Information Calories: Cholesterol: Protein: Total Fat:

Sodium: Fiber: Total Carbohydrate:

40.

Ginger Pear Gelatin

Serving: 6 servings. | Prep: 5mins | Cook: 0mins | Ready in:

Ingredients 1 package (3 ounces) lemon gelatin 1 cup boiling water 1 cup chilled ginger ale 1 can (15-1/4 ounces) pear halves, drained and cubed 1 cup halved green grapes

Direction In a bowl containing boiling water, dissolve gelatin. Mix in ginger ale. Keep it covered and let chill in the refrigerator till set partially. Mix in pears and grapes. Add to a serving bowl. Keep chilled till set.

Nutrition Information Calories: 138 calories Total Carbohydrate: 34g carbohydrate (31g sugars Cholesterol: 0 cholesterol Protein: 2g protein. Total Fat: 0 fat (0 saturated fat) Sodium: 39mg sodium Fiber: 1g fiber)

41.

Grandmother's Orange Salad

Serving: 10 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 can (11 ounces) mandarin oranges 1 can (8 ounces) crushed pineapple Water 1 package (6 ounces) orange gelatin 1 pint orange sherbet, softened 2 bananas, sliced

Direction Drain pineapple and oranges, saving their juices. Put pineapple and oranges aside. Pour water into juices to measure 2 cups. Add into a saucepan and boil; add on top of gelatin in a big bowl. Mix till gelatin dissolves. Mix in sherbet till smooth in consistency. Keep chilled till set partially while watching carefully. Fold in bananas, pineapple and oranges. Add to an oiled 6-cup mold. Keep chilled till firm.

Nutrition Information Calories: 161 calories Total Fat: 1g fat (0 saturated fat) Sodium: 55mg sodium Fiber: 1g fiber) Total Carbohydrate: 39g carbohydrate (35g sugars Cholesterol: 2mg cholesterol Protein: 2g protein.

42.

Green Onion Potato Salad

Serving: 4 servings. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 5 medium red potatoes, cubed 2 hard-boiled large eggs, chopped 1/4 cup chopped dill pickle 1 green onion, chopped 3/4 cup mayonnaise 2 tablespoons plus 3/4 teaspoon green onion dip mix 2-1/4 teaspoons cider vinegar 3/4 teaspoon sugar 3/4 teaspoon minced fresh parsley 3/4 teaspoon prepared mustard 1/4 teaspoon salt 1/8 teaspoon pepper

Direction In a big saucepan, pour water to cover potatoes, and bring to a boil. Lower heat, cook while covered until tender, about 10 to 15 minutes. Drain and allow to cool to room temperature. Mix together green onion, pickle, eggs and potatoes in a small bowl. In another bowl, mix all the remaining ingredients together. Drizzle over potato mixture and stir gradually until evenly coated. Chill in the fridge for 1 hour before serving.

Nutrition Information Calories: 465 calories Cholesterol: 121mg cholesterol Protein: 6g protein.

Total Fat: 36g fat (5g saturated fat) Sodium: 1044mg sodium Fiber: 3g fiber) Total Carbohydrate: 28g carbohydrate (3g sugars

43.

Green Salad With Poppy Seed Dressing

Serving: 3 cups dressing. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 head lettuce, torn into bite-size pieces 1 small cucumber, sliced 1/4 red onion, sliced DRESSING: 1 cup honey 1 cup vinegar 1 cup vegetable oil 1 tablespoon poppy seeds 2 slices red onion, finely diced

Direction Toss red onion, cucumber and lettuce together in a big salad bowl, then set aside. Mix all dressing ingredients in a glass jar with a tight-fitting lid and shake well until combined. Drizzle about 1/2 cup of dressing over salad and toss slightly right before serving. Cover and chill the leftover dressing.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

44.

Grilled Romaine Hearts

Serving: 12 servings. | Prep: 5mins | Cook: 5mins | Ready in:

Ingredients 3/4 cup olive oil 2/3 cup balsamic vinegar 6 romaine hearts, halved lengthwise with cores intact Salt and pepper to taste

Direction Mix the vinegar and oil together in a small bowl. Use a brush to coat the entire romaine with a good amount of the vinegar-oil mixture. Put the coated romaine on an open grill and let it grill for 1-2 minutes on medium-hot heat until the romaine has wilted and is a little bit burnt, turn the romaine once to cook evenly. Sprinkle with pepper and salt to taste.

Nutrition Information Calories: 139 calories Protein: 1g protein. Total Fat: 14g fat (2g saturated fat) Sodium: 10mg sodium Fiber: 1g fiber) Total Carbohydrate: 4g carbohydrate (2g sugars Cholesterol: 0 cholesterol

45.

Ham 'n' Hominy Salad

Serving: 4 servings. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 1 medium onion, chopped 1 tablespoon butter 1 tablespoon all-purpose flour 1/2 cup water 1/4 cup cider vinegar 1/4 cup sugar 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (15-1/2 ounces) hominy, rinsed and drained 1 cup cubed fully cooked ham 1/2 cup chopped celery 1/2 cup chopped green pepper

Direction Saut é onion with butter in a big skillet until softened. Stir in flour until combined. Mix sugar, vinegar and water together in a small bowl. Whisk into the onion mixture. Bring to a boil, then cook and stir until thickened, about 2 minutes. Take it away from heat and stir in the remaining ingredients. Serve warm or chilled.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol:

Protein: Total Fat:

46.

Ham And Swiss Layered Salad

Serving: 12 servings | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 2 cups mayonnaise 1 cup (8 ounces) sour cream 1/2 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon pepper 8 cups fresh baby spinach (about 6 ounces) 6 hard-boiled large eggs, chopped 1/2 pound sliced fully cooked ham, cut into strips 4 cups torn iceberg lettuce (about 1/2 head) 2-1/2 cups frozen petite peas (about 10 ounces), thawed, optional 1 small red onion, halved and thinly sliced 8 ounces sliced Swiss cheese, cut into strips 1/2 pound bacon strips, cooked and crumbled

Direction Combine the first 5 ingredients together to create the dressing. Arrange spinach, ham, eggs, lettuce, onion, and peas (optional) in a 3-quarts or larger glass bowl; drizzle with dressing. Add bacon and cheese. Let it chill, covered, in the refrigerator until ready to use.

Nutrition Information Calories: 501 calories Sodium: 665mg sodium Fiber: 3g fiber) Total Carbohydrate: 11g carbohydrate (5g sugars

Cholesterol: 137mg cholesterol Protein: 19g protein. Total Fat: 43g fat (12g saturated fat)

47.

Hearty Luncheon Salad

Serving: 10 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 4 cups torn fresh spinach 4 cups torn iceberg lettuce 1/2 to 1 cup sliced fresh mushrooms 1/2 to 1 cup shredded carrots 1/2 cup thinly sliced red onion 4 hard-boiled large eggs, quartered 3 boneless skinless chicken breast halves, cooked and sliced 9 bacon strips, cooked and crumbled 1/2 cup chow mein noodles 1/3 cup sugar 3 tablespoons vinegar 1-1/2 teaspoons prepared mustard 1-1/2 teaspoons onion powder 1/2 teaspoon celery seed 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup vegetable oil

Direction Mix onion, carrots, mushrooms, lettuce and spinach in a big bowl. Arrange eggs around edge of bowl. Put chicken in the middle of bowl. Drizzle with chow mein noodles and bacon. Mix pepper, salt, celery seed, onion powder, mustard, vinegar and sugar in a food processor or a blender; with unit processing, put in oil in a slow steady stream. Put on top of salad; toss. Serve right away.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium:

48.

Honey Garlic Dressing

Serving: 2-1/2 cups. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1/2 cup unsweetened apple juice 1/2 cup honey 1/2 cup white vinegar 2 garlic cloves, minced 1/4 teaspoon ground mustard 1 cup canola oil

Direction Combine mustard, garlic, vinegar, honey and apple juice in a blender. Process, covered, to blend. Slowly and steadily stream in oil while blending. Place into a jar or bowl. Refrigerate, covered.

Nutrition Information Calories: 125 calories Sodium: 1mg sodium Fiber: 0 fiber) Total Carbohydrate: 8g carbohydrate (7g sugars Cholesterol: 0 cholesterol Protein: 0 protein. Total Fat: 11g fat (1g saturated fat)

49.

Layered Salad Reuben Style

Serving: 12 servings. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 4-1/2 teaspoons butter, melted 1/8 teaspoon salt 1/8 teaspoon pepper 2 cups cubed rye bread 1 package (16 ounces) ready-to-serve salad greens 2 cups chopped pastrami 1 large tomato, diced 1/2 cup sauerkraut, rinsed and well drained 1/4 cup thinly sliced green onions 1 bottle (8 ounces) Thousand Island salad dressing 3/4 cup shredded Swiss cheese

Direction Combine pepper, salt and butter in a small bowl. Toss with bread cubes to coat. On an ungreased 15x10x1-inch baking pan, place a single layer of the mixture. Bake for 8-10 minutes at 400 ° while stirring occasionally till it turns golden brown in color. Let cool. Layer 1/2 of the salad greens, pastrami, tomato, sauerkraut, onions and dressing in a big salad bowl; make the layers again. Drizzle with cheese and croutons.

Nutrition Information Calories: 172 calories Sodium: 599mg sodium Fiber: 2g fiber)

Total Carbohydrate: 9g carbohydrate (4g sugars Cholesterol: 33mg cholesterol Protein: 9g protein. Total Fat: 11g fat (4g saturated fat)

50.

Low Fat Cucumber Salad

Serving: 6 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 cup (8 ounces) fat-free sour cream 2 tablespoons cider vinegar 2 tablespoons lemon juice 3/4 teaspoon salt 1/8 teaspoon white pepper 3 large cucumbers, peeled and thinly sliced 1/2 cup thinly sliced sweet onion

Direction Combine pepper, salt, lemon juice, vinegar, and sour cream in a large bowl. Add onion and cucumbers; toss to coat. Cover and chill for at least an hour in the fridge. Use a slotted spoon to serve.

Nutrition Information Calories: 68 calories Protein: 4g protein. Diabetic Exchanges: 1 vegetable Total Fat: 0 fat (0 saturated fat) Sodium: 328mg sodium Fiber: 1g fiber) Total Carbohydrate: 13g carbohydrate (7g sugars Cholesterol: 6mg cholesterol

51.

Makeover Cleo's Potato Salad

Serving: 16 servings (3/4 cup each). | Prep: 30mins | Cook: 20mins | Ready in:

Ingredients 6 large potatoes 6 bacon strips, diced 1/4 cup sugar 1 tablespoon all-purpose flour 1/2 cup water 1 egg, lightly beaten 2 cups fat-free Miracle Whip 3 tablespoons cider vinegar 1/2 cup heavy whipping cream, whipped 2 medium celery ribs, sliced 2 hard-boiled large eggs, chopped 1 tablespoon grated onion 1 teaspoon celery seed 1/2 teaspoon salt

Direction Brush the potatoes and cut into cubes, then put into a Dutch oven and pour in water to cover. Bring to a boil. Lower the heat, then cover and cook until softened or for 15 to 20 minutes. Drain and allow to cool to room temperature. At the same time, cook the bacon in a small saucepan on moderate heat until crisp. Transfer bacon to paper towels with a slotted spoon to drain and save 1 tbsp. drippings. Put flour and sugar into the pan, then stir in water until combined. Cook and stir on moderately high heat, until thickened and bubbles appear.

Take away from the heat, then stir a little amount of hot mixture into the egg. Bring all back into the pan, while stirring continuously. Bring to a gentle boil, then cook and stir for2 minutes. Take away from heat and let it cool thoroughly. Stir in vinegar and Miracle Whip, then fold in cream. Mix together the salt, celery seed, onion, eggs, celery and potatoes in a big bowl, then put the dressing and bacon and stir until combined. Refrigerate until serving.

Nutrition Information Calories: 215 calories Cholesterol: 53mg cholesterol Protein: 5g protein. Diabetic Exchanges: 2 starch Total Fat: 6g fat (3g saturated fat) Sodium: 407mg sodium Fiber: 2g fiber) Total Carbohydrate: 33g carbohydrate (9g sugars

52.

Makeover Family Recipe Salad Dressing Serving: 1-1/4 cups. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1/4 cup water 1/4 cup ketchup 2 tablespoons white vinegar 2 tablespoons canola oil 1 small onion, cut into wedges 1/2 cup reduced-fat mayonnaise Sugar substitute equivalent to 5 teaspoons sugar 1 teaspoon dried parsley flakes 1/2 teaspoon salt-free seasoning blend 1/2 teaspoon paprika 1 small garlic clove, peeled 1/4 teaspoon ground mustard 1/4 teaspoon celery seed

Direction Mix together all the ingredients in a blender, put cover on and process until combined. Move to a small bowl or pitcher, then chill in the fridge until ready to serve.

Nutrition Information Calories: 76 calories Sodium: 167mg sodium Fiber: 0 fiber) Total Carbohydrate: 4g carbohydrate (2g sugars Cholesterol: 4mg cholesterol

Protein: 0 protein. Total Fat: 7g fat (1g saturated fat)

53.

Marinated Three Bean Salad

Serving: 8 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1 can (15 ounces) chickpeas, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 medium tomato, chopped 1 medium onion, chopped 1 celery rib, chopped 1/3 cup each chopped green, sweet red and yellow pepper 1/2 cup water 3 tablespoons minced fresh basil or 1 tablespoon dried basil 2 tablespoons minced fresh parsley 2 tablespoons lemon juice 2 tablespoons olive oil 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper

Direction Mix together peppers, celery, onion, tomato and beans in a big bowl. Whisk the remaining ingredients in a small bowl then stir gently into bean mixture. Cover and chill for 4 hours while stirring sometimes.

Nutrition Information Calories: 184 calories

Total Fat: 5g fat (0 saturated fat) Sodium: 452mg sodium Fiber: 8g fiber) Total Carbohydrate: 28g carbohydrate (4g sugars Cholesterol: 0 cholesterol Protein: 8g protein.

54.

Microwave Potato Salad

Serving: 10 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 7 cups cubed red potatoes (about 2 pounds) 1 cup water 1-1/2 cups shredded sharp cheddar cheese 1 cup mayonnaise 4 hard-boiled large eggs, chopped 3/4 cup pimiento-stuffed olives, halved 3/4 cup chopped roasted sweet red peppers 1/2 cup sliced green onions 1/2 teaspoon pepper

Direction Use a shallow 2-qt. microwave-safe dish to contain potatoes, pour water over the potatoes. Microwave while covered on high setting until tender, 9 to 11 minutes, stirring one time. Drain and wash in cold water. Mix the remaining ingredients together in a large bowl. Pour in potatoes and stir gradually until evenly coated. Chill while covered for at least 1 hour, then enjoy.

Nutrition Information Calories: 344 calories Total Fat: 27g fat (7g saturated fat) Sodium: 536mg sodium Fiber: 2g fiber) Total Carbohydrate: 17g carbohydrate (2g sugars Cholesterol: 111mg cholesterol

Protein: 8g protein.

55.

Modern Caesar Salad

Serving: 6-8 servings. | Prep: 15mins | Cook: 60mins | Ready in:

Ingredients 3 slices bread 1/2 cup canola oil 1/4 cup red wine vinegar 2 teaspoons Worcestershire sauce 1 garlic clove, minced 1/4 teaspoon salt Dash pepper 8 cups torn romaine and leaf lettuce 1/2 cup grated or shredded Parmesan cheese 1/4 cup crumbled blue cheese

Direction Slice the bread up into cubes, around 1 inch each. Put them on top of the baking sheet. At 225 ° , toast them until they are crispy or for 1 to 2 hours. During the process, turn them from time to time. In a tight-lidded jar, mix pepper, salt, garlic, Worcestershire sauce, vinegar and oil together by shaking thoroughly. Keep it in the fridge for a few hours. Put the croutons, cheeses and lettuce into a big salad bowl, tossing together. After giving the dressing a shake, empty it out atop the salad. Coat everything by tossing before serving at once.

Nutrition Information Calories: 194 calories Cholesterol: 7mg cholesterol Protein: 5g protein. Total Fat: 17g fat (4g saturated fat)

Sodium: 295mg sodium Fiber: 1g fiber) Total Carbohydrate: 7g carbohydrate (1g sugars

56.

Molded Cranberry Nut Salad

Serving: 10-12 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1 envelope unflavored gelatin 1-1/2 cups cold water, divided 4 cups (16 ounces) fresh or frozen cranberries 1-1/2 cups sugar 1-1/2 cups dry red wine or cranberry juice 1 package (6 ounces) lemon gelatin 1-1/2 cups diced celery 3/4 cup chopped walnuts 1 cup sour cream 3/4 cup mayonnaise Celery leaves

Direction In 1/2 cup of water, put unflavored gelatin to soften, put aside. Mix cranberry juice, wine, sugar, and cranberries together in a 3quart saucepan; boil it, tossing sometimes. Lower the heat and simmer for 5 minutes, tossing regularly. Take away from heat. Add softened unflavored gelatin and lemon gelatin, toss until melted. Mix in the rest of the water. Refrigerate until the mixture is partly ser. Tuck in walnuts and celery. Put in a grease-coated 8cup mold, put a cover on and refrigerate until set. In the meantime, mix mayonnaise with sour cream, chill until ready to enjoy. For serving, remove the gelatin from the mold and put a dollop of dressing on top of each serving. Use celery leaves to garnish.

Nutrition Information Calories: 377 calories

Fiber: 2g fiber) Total Carbohydrate: 44g carbohydrate (40g sugars Cholesterol: 18mg cholesterol Protein: 5g protein. Total Fat: 19g fat (4g saturated fat) Sodium: 134mg sodium

57.

Old Fashioned Chicken Macaroni Salad

Serving: 2 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 2/3 cup uncooked elbow macaroni 1/3 cup frozen corn 1 cup cubed cooked chicken 1/4 cup sliced celery 1 hard-boiled large egg, chopped 2 tablespoons chopped green pepper 1 tablespoon chopped onion 1/2 cup mayonnaise 2 teaspoons white vinegar 1/4 teaspoon salt 1/8 teaspoon pepper

Direction Following the instructions on the package, cook the macaroni; drain it off and wash under cold water. Cook corn following package instructions; drain off and let it cool. Mix onion, green pepper, egg, celery, chicken, corn and macaroni in a serving bowl. Mix pepper, salt, vinegar, and mayonnaise in a small bowl. Put on top of the salad and coat by mixing. Keep it covered and refrigerated for 2 hours prior to serving.

Nutrition Information Calories: 337 calories Total Carbohydrate: 34g carbohydrate (7g sugars Cholesterol: 175mg cholesterol Protein: 28g protein.

Total Fat: 10g fat (3g saturated fat) Sodium: 882mg sodium Fiber: 3g fiber)

58.

Orange Buttermilk Gelatin Salad Mold

Serving: 12-16 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 can (20 ounces) unsweetened crushed pineapple, undrained 3 tablespoons sugar 1 package (6 ounces) orange gelatin 2 cups buttermilk 1 carton (8 ounces) frozen whipped topping, thawed 1 cup chopped nuts

Direction Mix sugar and pineapple in a saucepan; boil while mixing once in a while. Once mixture boils, put in and stir gelatin instantly till dissolved. Let it cool down a bit. Mix in buttermilk. Keep chilled till partially set. Fold in nuts and whipped topping. Keep chilled till mixture mounds a bit if needed. Add to a slightly oiled 8-1/2cup mold. Keep chilled overnight.

Nutrition Information Calories: 168 calories Total Carbohydrate: 23g carbohydrate (19g sugars Cholesterol: 1mg cholesterol Protein: 4g protein. Total Fat: 7g fat (3g saturated fat) Sodium: 57mg sodium Fiber: 1g fiber)

59.

Orange Buttermilk Salad

Serving: 10 | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 (20 ounce) can crushed pineapple, undrained 3 tablespoons white sugar 1 (6 ounce) package orange flavored Jell-O ® 2 cups buttermilk 1 (8 ounce) container frozen whipped topping, thawed

Direction In a medium-sized saucepan, whisk sugar and pineapple, and bring to a low boil, mixing once in a while. Mix in gelatin till dissolved totally, take out of the heat, and let it cool down to room temperature. Pour in buttermilk, and keep chilled in the refrigerator till set partially, about 60 minutes. Mix lightly in whipped topping. Add mixture to a lightly oiled gelatin mold. Keep chilled in the refrigerator 8 hours till set totally.

Nutrition Information Calories: 203 calories; Total Carbohydrate: 35.3 Cholesterol: 2 Protein: 3.4 Total Fat: 6.1 Sodium: 100

60.

Party Potato Salad

Serving: 60 (1/2-cup) servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 10 pounds potatoes, peeled and cubed 3 cups mayonnaise 3 cups sweet pickle relish 2 cups chopped onions 1/2 cup prepared mustard 1 tablespoon salt 1 teaspoon pepper 15 hard-boiled large eggs, chopped

Direction In boiling water, cook potatoes until softened, then drain. Mix well the pepper, salt, mustard, onion, relish and mayonnaise together. Put in warm potatoes and eggs, then gently toss. Cover and chill.

Nutrition Information Calories: 163 calories Sodium: 317mg sodium Fiber: 1g fiber) Total Carbohydrate: 15g carbohydrate (5g sugars Cholesterol: 57mg cholesterol Protein: 3g protein. Total Fat: 10g fat (2g saturated fat)

61.

Peanut Apple Salad

Serving: 8 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 cup (8 ounces) plain or orange yogurt 2 tablespoons honey 1 teaspoon salt 1/8 teaspoon pepper 2 large red apples, chopped 1 can (11 ounces) mandarin oranges, drained 2 celery ribs, finely chopped 2 medium carrots, shredded 1 cup dry roasted peanuts Lettuce leaves, optional

Direction Mix pepper, salt, honey, and yogurt together in a bowl. Add nuts, vegetables, and fruits, toss lightly to coat. Put a cover on and put into the fridge until eating. Put the mixture in a bowl lined with lettuce if you want when serving.

Nutrition Information Calories: 203 calories Protein: 6g protein. Total Fat: 10g fat (2g saturated fat) Sodium: 472mg sodium Fiber: 4g fiber) Total Carbohydrate: 26g carbohydrate (20g sugars Cholesterol: 4mg cholesterol

62.

Pineapple Citrus Gelatin Salad

Serving: 6 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 package (3 ounces) lemon gelatin 1 cup boiling water 1 can (8 ounces) crushed pineapple 1/3 cup orange juice concentrate 1 can (11 ounces) mandarin oranges, drained

Direction In boiling water, dissolve gelatin in a bowl. Drain pineapple, saving juice. Put pineapple aside. Pour in enough water to the juice to equal 1 cup; mix into gelatin. Pour in orange juice concentrate. Keep chilled till partially set. Mix in oranges and pineapple. Add to a glass bowl or one 4-cup mold. Keep chilled till set.

Nutrition Information Calories: 112 calories Fiber: 1g fiber) Total Carbohydrate: 28g carbohydrate (26g sugars Cholesterol: 0 cholesterol Protein: 2g protein. Total Fat: 0 fat (0 saturated fat) Sodium: 36mg sodium

63.

Pistachio Lettuce Salad

Serving: 16 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 10 cups torn Bibb or Boston lettuce 1 can (11 ounces) mandarin oranges, drained 1 cup pistachios, coarsely chopped 1 cup raisins DRESSING: 1/4 cup rice vinegar 2 tablespoons canola oil 2 teaspoons honey 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground ginger

Direction Mix raisins, pistachios, oranges and lettuce in a big salad bowl. Process dressing ingredients, covered, till blended in a blender. Drizzle on salad; toss to coat.

Nutrition Information Calories: 109 calories Protein: 3g protein. Total Fat: 6g fat (1g saturated fat) Sodium: 110mg sodium Fiber: 2g fiber) Total Carbohydrate: 15g carbohydrate (11g sugars Cholesterol: 0 cholesterol

64.

Poor Man's Potato Salad

Serving: 2 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 can (16 ounces) whole potatoes, drained and cubed 1 hard-boiled large egg, chopped 3 tablespoons mayonnaise 2 tablespoons chopped onion 1 teaspoon Dijon mustard 1 tablespoon snipped fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper

Direction Mix together egg and potatoes in a medium bowl, then set aside. Mix together pepper, salt, parsley, mustard, onion and mayonnaise in a separate bowl, then mix into potato mixture. Refrigerate.

Nutrition Information Calories: 297 calories Total Carbohydrate: 24g carbohydrate (1g sugars Cholesterol: 114mg cholesterol Protein: 6g protein. Total Fat: 20g fat (3g saturated fat) Sodium: 1290mg sodium Fiber: 4g fiber)

65.

Potato 'N' Pea Salad

Serving: 6 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 9 unpeeled small red potatoes (1-1/4 pounds) 1/3 cup fat-free plain yogurt 1/3 cup reduced-fat sour cream 3 tablespoons chopped green onions 3 teaspoons minced fresh parsley, divided 3/4 teaspoon dried basil 1/2 teaspoon each salt and salt-free garlic seasoning blend Dash paprika 3/4 cup fresh or frozen peas, thawed 1/2 cup chopped sweet red pepper

Direction In a large saucepan, pour water over potatoes to cover, and bring to a boil. Lower heat, cook while covered until tender, about 15 to 20 minutes. Drain and allow to cool; chop potatoes into slices. Mix paprika, seasoning blend, salt, basil, 1 teaspoon parsley, onions, sour cream, and yogurt together in a large mixing bowl. Add red pepper, peas, and cooked potatoes, stir gradually until evenly coated. Garnish with a sprinkle of remaining parsley. Chill while covered for 1 hour or more.

Nutrition Information Calories: 115 calories Total Fat: 1g fat (1g saturated fat) Sodium: 246mg sodium Fiber: 3g fiber)

Total Carbohydrate: 22g carbohydrate (0 sugars Cholesterol: 5mg cholesterol Protein: 5g protein. Diabetic Exchanges: 1-1/2 starch.

66.

Quick Coleslaw

Serving: 4 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 3 cups chopped cabbage 2 green onions, chopped 1 medium carrot, shredded 1/2 cup mayonnaise 1 tablespoon sugar 1 teaspoon celery seed 1/2 teaspoon ground mustard 1/4 teaspoon salt

Direction Combine carrot, onions, and cabbage in a medium bowl. Mix the remaining ingredients, then stir into the vegetables. Chill until ready to enjoy.

Nutrition Information Calories: 242 calories Fiber: 2g fiber) Total Carbohydrate: 9g carbohydrate (6g sugars Cholesterol: 10mg cholesterol Protein: 1g protein. Total Fat: 22g fat (3g saturated fat) Sodium: 317mg sodium

67.

Quick Corn Salad For 2

Serving: 2 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1/4 cup mayonnaise 2 tablespoons lemon juice 3/4 teaspoon ground mustard 1/4 teaspoon sugar 1 cup frozen corn, thawed 2 green onions, thinly sliced 1 tablespoon chopped green pepper Salt and pepper to taste Leaf lettuce, optional

Direction Mix well sugar, mustard, lemon juice and mayonnaise together in a small bowl. Stir in pepper, salt, green pepper, onions and corn. Cover and chill about 4 hours or overnight. Serve on lettuce if wanted.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium:

68.

Raspberry Pineapple Gelatin Salad

Serving: 12-16 servings. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 2 packages (3 ounces each) cranberry gelatin 1 cup boiling water 1 package (8 ounces) cream cheese, softened 1 package (12 ounces) frozen raspberries, thawed and drained 1 cup ginger ale 1 can (8 ounces) crushed pineapple, drained 1/3 cup chopped pecans 1/2 teaspoon vanilla extract 1 carton (8 ounces) frozen whipped topping, thawed 1-1/2 cups miniature marshmallows Additional whipped topping

Direction In a small bowl with boiling water, dissolve gelatin. Whip cream cheese till smooth in consistency in a big bowl. Slowly put in hot gelatin mixture and whip till smooth in consistency. Mix in vanilla, pecans, pineapple, ginger ale, and raspberries. Keep it covered and let chill in the refrigerator till set partly or for half an hour. Fold in marshmallows and whipped topping. Place into a 13x9-in. plate coated using cooking spray. Keep it covered and let chill in the refrigerator till firm or for 4 hours. Spread with extra whipped topping.

Nutrition Information Calories: 176 calories Total Carbohydrate: 21g carbohydrate (17g sugars

Cholesterol: 16mg cholesterol Protein: 2g protein. Total Fat: 9g fat (6g saturated fat) Sodium: 58mg sodium Fiber: 1g fiber)

69.

Rosy Rhubarb Salad

Serving: 8-10 servings. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 4 cups diced raw or frozen rhubarb 1/2 cup water 1/2 cup sugar 2 packages (3 ounces each) strawberry gelatin 1 cup applesauce 1 cup orange juice 2 teaspoons grated orange zest 1 cup sliced fresh strawberries

Direction Mix sugar, water and rhubarb in a saucepan. Cook on medium heat till rhubarb softened. Mix gelatin and hot rhubarb in a big bowl. Mix till dissolved. Put in orange peel and juice and applesauce. Keep chilled till syrupy. Fold in the strawberries. Add to a slightly greased 5 to 6 cup mold. Keep chilled for roughly 4 hours or overnight till set.

Nutrition Information Calories: 107 calories Cholesterol: 0 cholesterol Protein: 1g protein. Total Fat: 0 fat (0 saturated fat) Sodium: 22mg sodium Fiber: 2g fiber) Total Carbohydrate: 26g carbohydrate (24g sugars

70.

Ruby Red Beet Salad

Serving: 12-15 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 package (3 ounces) cherry gelatin 1 package (3 ounces) raspberry gelatin 1 package (3 ounces) strawberry gelatin 4 cups boiling water 1 can (20 ounces) crushed pineapple 1 can (15 ounces) diced beets, drained DRESSING: 1/2 cup mayonnaise 1/2 cup sour cream 3 tablespoons each chopped celery, green pepper and chives Leaf lettuce, optional

Direction Mix the gelatins in a big bowl; pour in boiling water and mix to dissolve. Drain pineapple, saving the juice; put pineapple aside. Mix juice into gelatin. Keep in the refrigerator till thickened a bit. Mix in pineapple and beets. Add to a 13x9-in. plate. Keep chilled in the refrigerator till it becomes firm. To make the dressing, in a small-sized bowl, mix chives, green pepper, celery, sour cream and mayonnaise. Chop gelatin into square pieces; serve over salad plates lined with lettuce if you want. Use dressing to dollop.

Nutrition Information Calories: 164 calories Protein: 2g protein. Total Fat: 7g fat (2g saturated fat)

Sodium: 139mg sodium Fiber: 1g fiber) Total Carbohydrate: 23g carbohydrate (21g sugars Cholesterol: 8mg cholesterol

71.

Shrimp Spinach Salads

Serving: 4 servings. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 1 pound peeled and deveined cooked medium shrimp 4 green onions, thinly sliced 3/4 cup tangy tomato bacon salad dressing 1 package (6 ounces) fresh baby spinach 1 cup shredded carrots 2 hard-boiled large eggs, sliced 2 plum tomatoes, cut into wedges

Direction Cook the onions and shrimp with the salad dressing in a large skillet over medium heat to get them heated through, or for 5 to 6 minutes. Place equal amounts of the spinach onto 4 servings. Put tomatoes, eggs, carrots and shrimp mixture on top. Serve right away.

Nutrition Information Calories: 340 calories Cholesterol: 278mg cholesterol Protein: 28g protein. Total Fat: 14g fat (3g saturated fat) Sodium: 780mg sodium Fiber: 2g fiber) Total Carbohydrate: 23g carbohydrate (16g sugars

72.

Slow Cooker German Potato Salad Serving: 8 | Prep: 15mins | Cook: 5hours | Ready in:

Ingredients 2 pounds potatoes, peeled and sliced 1 cup chopped onion 1 cup sliced celery 1/2 cup chopped green bell pepper 1/2 cup cooking oil 1/2 cup vinegar salt and ground black pepper to taste 6 slices cooked bacon, crumbled 2 tablespoons chopped fresh parsley

Direction In a slow cooker, combine pepper, salt, vinegar, oil, green bell pepper, celery, onion and potatoes. Cook for 5-6 hours on Low. Add parsley and bacon for garnish.

Nutrition Information Calories: 246 calories; Total Fat: 15.7 Sodium: 125 Total Carbohydrate: 22.8 Cholesterol: 5 Protein: 4.4

73.

Snap Salad

Serving: 6 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 2 medium cucumbers, halved and thinly sliced 2 medium carrots, julienned 1/4 cup diced onion 2 tablespoons raisins 3/4 cup water 1/4 cup white vinegar 2 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika

Direction In the big bowl, mix raisins, onion, carrots, and cucumbers. Mix the rest of the ingredients. Add on top of cucumber mixture; coat by tossing. Keep covered and refrigerated for a minimum of 6 hours. Serve using slotted spoon.

Nutrition Information Calories: 52 calories Protein: 1g protein. Total Fat: 0 fat (0 saturated fat) Sodium: 204mg sodium Fiber: 2g fiber) Total Carbohydrate: 12g carbohydrate (10g sugars Cholesterol: 0 cholesterol

74.

Southern Potato Salad

Serving: 4 | Prep: 30mins | Cook: 30mins | Ready in:

Ingredients 4 potatoes 4 eggs 1/2 stalk celery, chopped 1/4 cup sweet relish 1 clove garlic, minced 2 tablespoons prepared mustard 1/2 cup mayonnaise salt and pepper to taste

Direction Boil salted water in a big pot. Add and cook potatoes for about 15 minutes till tender but still firm. Let drain then chop. Cover eggs with cold water in a saucepan. Boil then cover and take away from the heat. Allow eggs to stand for 10-12 minutes in hot water. Take away from hot water. Peel the eggs then chop. Mix pepper, salt, mayonnaise, mustard, garlic, sweet relish, celery, eggs and potatoes together in a big bowl. Gently combine then serve while still warm.

Nutrition Information Calories: 460 calories; Sodium: 455 Total Carbohydrate: 44.6 Cholesterol: 196 Protein: 11.3 Total Fat: 27.4

75.

Sparkling Gelatin Salad

Serving: 6 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 2 envelopes unflavored gelatin 1-1/2 cups white grape juice, divided 1-1/2 cups sweet white wine or additional white grape juice 1/4 cup sugar 1 can (15 ounces) mandarin oranges, drained 1 cup green grapes, halved 3/4 cup fresh raspberries

Direction Scatter gelatin on top of half a cup of juice in a small saucepan; let it rest for 60 seconds. Heat on low heat, mixing till gelatin dissolves totally. Mix in leftover juice, sugar and wine. Cook and stir till sugar dissolves. Add to a 1-1/2-qt. serving bowl. Keep in the refrigerator for roughly 60 minutes till set yet not firm. Fold in the raspberries, grapes and oranges. Keep in the refrigerator until firm.

Nutrition Information Calories: 179 calories Sodium: 15mg sodium Fiber: 2g fiber) Total Carbohydrate: 32g carbohydrate (29g sugars Cholesterol: 0 cholesterol Protein: 3g protein. Total Fat: 0 fat (0 saturated fat)

76.

Spicy French Dressing

Serving: 3 cups. | Prep: 5mins | Cook: 0mins | Ready in:

Ingredients 1 can (10-3/4 ounces) condensed tomato soup, undiluted 3/4 cup olive oil 3/4 cup sugar 1/2 cup white vinegar 1 small onion, chopped 1 teaspoon Worcestershire sauce 1 small clove garlic or 1/2 teaspoon garlic powder 1 teaspoon salt 3/4 teaspoon pepper 3/4 teaspoon paprika 1/2 teaspoon ground mustard

Direction Put all the ingredients together in a blender. Cover the blender and let it blend until the mixture is well combined. Transfer it in a big container or large jar. Cover the mixture and keep in the fridge until it ’ s time to serve. You may keep it in the fridge for up to 2 weeks.

Nutrition Information Calories: 94 calories Protein: 0 protein. Total Fat: 7g fat (1g saturated fat) Sodium: 176mg sodium Fiber: 0 fiber) Total Carbohydrate: 9g carbohydrate (7g sugars

Cholesterol: 0 cholesterol

77.

Spinach Salad Ring

Serving: 10-12 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 2 envelopes unflavored gelatin 1 can (10-1/2 ounces) condensed beef broth, undiluted 1/4 cup water 2 tablespoons lemon juice 1/2 teaspoon salt 1 cup mayonnaise 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 4 hard-boiled large eggs, chopped 1/4 pound sliced bacon, cooked and crumbled 1/4 cup thinly sliced green onions Cherry tomatoes, optional

Direction Add gelatin over broth in a saucepan; allow to sit for 5 minutes. Cook the broth over low heat until gelatin is totally dissolved. Stir well in salt, lemon juice, and water. In a bowl of mayonnaise, slowly pour the broth mixture, stirring continuously until incorporated. Refrigerate for about 40 minutes until partly thickened. Add onions, bacon, eggs, and spinach, gold. Transfer the mixture into an oiled 6-cup mold. Refrigerate until completely set. Once ready, remove the mold and place the Jell-O salad onto a platter. Serve with some additional tomatoes if desired.

Nutrition Information Calories: 192 calories

Total Fat: 18g fat (3g saturated fat) Sodium: 480mg sodium Fiber: 1g fiber) Total Carbohydrate: 2g carbohydrate (0 sugars Cholesterol: 80mg cholesterol Protein: 5g protein.

78.

Spring Fruit Salad

Serving: 6 servings. | Prep: 5mins | Cook: 0mins | Ready in:

Ingredients 1 can (11 ounces) mandarin oranges, drained 1 cup sweetened shredded coconut, toasted 1 cup miniature marshmallows 1 cup sour cream 3/4 cup unsweetened pineapple tidbits, drained 2 tablespoons chopped walnuts 1 tablespoon brown sugar

Direction Mix the first 5 ingredients together in a small serving bowl. Put a cover on and chill overnight. Sprinkle brown sugar and walnuts over right before eating.

Nutrition Information Calories: 254 calories Total Fat: 14g fat (10g saturated fat) Sodium: 69mg sodium Fiber: 1g fiber) Total Carbohydrate: 30g carbohydrate (25g sugars Cholesterol: 27mg cholesterol Protein: 3g protein.

79.

Strawberry Banana Gelatin Salad

Serving: 12-15 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 package (6 ounces) strawberry gelatin 1 cup boiling water 2 packages (10 ounces each) frozen sweetened sliced strawberries, partially thawed 1 can (20 ounces) crushed pineapple, drained 1 cup mashed firm bananas (about 3 medium) 1/2 to 3/4 cup chopped walnuts 2 cups (16 ounces) sour cream 2 teaspoons sugar 1/2 teaspoon vanilla extract

Direction In water in a big bowl, dissolve gelatin. Mix in nuts, bananas, pineapple, and strawberries. Add 1/2 of the mixture into one 13x9-in. plate. Keep chilled in the refrigerator till set, about 60 minutes. Put the leftover gelatin mixture aside. Mix vanilla, sugar and sour cream. Spread on top of the chilled gelatin. Scoop the leftover gelatin mixture on top. Keep chilled overnight.

Nutrition Information Calories: 184 calories Sodium: 42mg sodium Fiber: 1g fiber) Total Carbohydrate: 26g carbohydrate (23g sugars Cholesterol: 20mg cholesterol

Protein: 3g protein. Total Fat: 8g fat (4g saturated fat)

80.

Sunshine Gelatin Salad

Serving: 12 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 1 package (.3 ounce) sugar-free lemon gelatin 1 package (.3 ounce) sugar-free orange gelatin 2 cups boiling water 1-1/2 cups cold water 1 can (20 ounces) unsweetened crushed pineapple 3 medium firm bananas, chopped 1/3 cup miniature marshmallows Sugar substitute equivalent to 1/4 cup sugar 2 tablespoons all-purpose flour 1 egg, lightly beaten 2 tablespoons butter, cubed 2-1/2 cups whipped topping

Direction Melt orange and lemon gelatin in boiling water in a big bowl. Mix in cold water. Put a cover on and chill for 1 1/2 hours until partly set. Strain pineapple and save the juice. Add enough water to the juice to get 1 cup. Put pineapple, marshmallows, and bananas into the gelatin mixture. Move to a 13x9-in. plate. Put a cover on and chill until firm Mix flour and sugar substitute together in a small saucepan. Slowly mix in pineapple juice mixture. Stir and cook on mediumhigh heat until bubbly and thickened. Lower the heat, stir and cook for another 2 minutes. Take away from heat.

Mix a small amount of boiling filling into egg and put all back to the pan, tossing nonstop. Boil it slightly, stir and cook for 2 minutes. Take away from heat; mix in butter until dissolved. Let cool to room temperature, do not toss. Tuck in whipped topping. Spread over the gelatin. Put a cover on and chill for a minimum of 1 hour before slicing.

Nutrition Information Calories: 109 calories Fiber: 1g fiber) Total Carbohydrate: 16g carbohydrate (11g sugars Cholesterol: 18mg cholesterol Protein: 2g protein. Diabetic Exchanges: 1 fruit Total Fat: 4g fat (3g saturated fat) Sodium: 49mg sodium

81.

Sweet Potato Salad

Serving: 12 | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 3 pounds red potatoes 2 1/2 pounds sweet potatoes 1/4 cup white wine vinegar 1/4 cup olive oil 1 clove garlic, minced 1/4 cup dill pickle relish 1/2 cup chopped red onion 1/3 cup mayonnaise 1 pinch ground black pepper 1/3 cup sour cream 1/2 cup chopped parsley

Direction Boil a big pot of salted water, then add potatoes. Cook for about 15 minutes until soft yet still firm. Drain and let it cool; slice. Mix the onion, dill pickle relish, garlic, olive oil and vinegar in a big bowl. Stir and cover with sliced potatoes. Beat parsley, sour cream, pepper and mayonnaise together. Pour on top of the potatoes and let it chill for a minimum of 8 hours.

Nutrition Information Calories: 267 calories; Total Fat: 11 Sodium: 153 Total Carbohydrate: 39.6 Cholesterol: 5

Protein: 4.1

82.

Sweet Slaw

Serving: 2 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 2 cups shredded cabbage 1/4 cup finely chopped onion 2 tablespoons shredded carrot 2 tablespoons finely chopped celery 2 tablespoons finely chopped green pepper DRESSING: 1/4 cup mayonnaise 2 tablespoons unsweetened crushed pineapple, drained 1 tablespoon unsweetened pineapple juice 1 tablespoon cider vinegar 2 teaspoons sugar 1/4 teaspoon salt 1/8 teaspoon pepper

Direction Mix together green pepper, celery, carrot, onion and cabbage in a small bowl. Mix the dressing ingredients then drizzle over cabbage mixture, toss to coat. Cover and chill for a minimum of 1 hour before serving.

Nutrition Information Calories: 162 calories Protein: 2g protein. Total Fat: 10g fat (2g saturated fat) Sodium: 557mg sodium Fiber: 3g fiber)

Total Carbohydrate: 18g carbohydrate (13g sugars Cholesterol: 11mg cholesterol

83.

Tangy Cabbage Salad

Serving: 8-10 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 can (8 ounces) pineapple chunks 2/3 cup mayonnaise 1/2 cup sugar 4 cups chopped cabbage 2 large tart apples, chopped 2/3 cup miniature marshmallows 1/2 cup chopped walnuts

Direction Drain the pineapple and reserve 2 tbsp. of its juice in a small bowl. Put the pineapple aside. Combine the mayonnaise and sugar together with the reserved juice. Whisk walnuts, pineapple, apples, cabbage, and marshmallows in a large bowl. Place the dressing prior to serving and toss to coat.

Nutrition Information Calories: 241 calories Protein: 2g protein. Total Fat: 16g fat (2g saturated fat) Sodium: 88mg sodium Fiber: 2g fiber) Total Carbohydrate: 25g carbohydrate (20g sugars Cholesterol: 5mg cholesterol

84.

This 'n' That Salad

Serving: 10 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 pound fresh broccoli, cut into florets 1 can (15 ounces) whole baby corn, rinsed, drained and halved or 1-1/2 cups frozen corn, thawed 1 package (10 ounces) frozen peas, thawed 1 can (8 ounces) sliced water chestnuts, drained 1 small green pepper, chopped 3 green onions, sliced 3/4 cup mayonnaise 1/2 cup ranch salad dressing Salt and pepper to taste Lettuce leaves 2 hard-boiled large eggs, sliced 1 cup halved cherry tomatoes

Direction Mix together the first six ingredients in a large bowl. Mix together pepper, salt, salad dressing and mayonnaise in a small bowl. Stir it into the vegetable mixture until well combined. Put it into the refrigerator for 2 hours with cover. Use plates lined with lettuce to serve. Use tomatoes and eggs for garnish.

Nutrition Information Calories: 259 calories Sodium: 332mg sodium Fiber: 5g fiber)

Total Carbohydrate: 13g carbohydrate (5g sugars Cholesterol: 50mg cholesterol Protein: 5g protein. Total Fat: 21g fat (3g saturated fat)

85.

Tortellini Tossed Salad

Serving: 6 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1 package (9 ounces) refrigerated cheese tortellini 4 ounces sliced pancetta, chopped 1 package (10 ounces) ready-to-serve Italian blend salad greens 1 cup shredded cheddar cheese 1 medium red onion, halved and thinly sliced 3/4 cup poppy seed salad dressing

Direction Follow the package directions to cook tortellini. In the meantime, cook pancetta in a large skillet over medium heat till crisp. Transfer onto paper towels and let drain. Drain and rinse tortellini in cold water. Combine pancetta, tortellini, onion, cheese and salad greens in a large bowl. Drizzle salad dressing over and toss till coated. Serve at once.

Nutrition Information Calories: 431 calories Fiber: 2g fiber) Total Carbohydrate: 31g carbohydrate (8g sugars Cholesterol: 64mg cholesterol Protein: 14g protein. Total Fat: 27g fat (9g saturated fat) Sodium: 835mg sodium

86.

Triple Cranberry Salad Mold

Serving: 8-10 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 2 packages (3 ounces each) cranberry gelatin 3 cups boiling water 1 cup cranberry juice 2 packages (3 ounces each) cream cheese, softened 1 carton (8 ounces) frozen whipped topping, thawed 1 cup chopped walnuts 1 cup chopped celery 1 cup chopped fresh or frozen cranberries

Direction In a big bowl with boiling water, dissolve gelatin; mix in cranberry juice. Keep chilled in the refrigerator till thickened a bit. Whip cream cheese in a small-sized bowl till smooth in consistency. Put in the whipped topping till blended. Fold to the gelatin mixture. Fold in cranberries, celery, and walnuts. Add to a 3-qt. ring mold coated using cooking spray. Keep in the refrigerator till set. Unmold to a serving dish.

Nutrition Information Calories: 218 calories Sodium: 56mg sodium Fiber: 1g fiber) Total Carbohydrate: 19g carbohydrate (14g sugars Cholesterol: 9mg cholesterol Protein: 5g protein. Total Fat: 14g fat (6g saturated fat)

87.

Veggie Chopped Salad

Serving: 12 servings (3/4 cup each). | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 3 cups finely chopped fresh broccoli 3 cups finely chopped cauliflower 3 cups finely chopped celery 2 cups frozen peas (about 8 ounces), thawed 6 bacon strips, cooked and crumbled 1-1/3 cups mayonnaise 1/4 cup sugar 2 tablespoons grated Parmesan cheese 1 tablespoon cider vinegar 1/4 teaspoon salt 3/4 cup salted peanuts

Direction Mix the first 5 ingredients in a big bowl. Combine together salt, vinegar, cheese, sugar and mayonnaise in a small bowl until blended. Pour over salad and toss to coat well. Stir in peanuts right before serving. Chill leftovers.

Nutrition Information Calories: 308 calories Total Carbohydrate: 12g carbohydrate (7g sugars Cholesterol: 14mg cholesterol Protein: 7g protein. Total Fat: 26g fat (4g saturated fat) Sodium: 357mg sodium Fiber: 3g fiber)

88.

Watermelon Boat

Serving: 32-36 servings (about 2 cups dressing). | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 1 cup lemon juice 3/4 cup sugar 2 teaspoons all-purpose flour 2 eggs, beaten 1 cup heavy whipping cream 1 large watermelon 1 large honeydew, cut into cubes or balls 1 large cantaloupe, cut into cubes or balls 2 pints fresh strawberries, sliced 1/2 pound green grapes

Direction In a saucepan, mix flour, sugar, and lemon juice, then bring to a boil. Lower heat to low. Fold 1/4 cup into eggs then bring back all to pan. Cook and stir until mixture coats a spoon, about 15 minutes and do not boil it. Allow mixture to cool, then fold in whipped cream, refrigerate until serving, covered. To make watermelon boat, use a sharp knife to cut a thin slice from the bottom of the melon to make it sit flat. Mark a horizontal cutting line 2 inches above the middle of melon. Cut into melon along cutting line, using a long sharp knife, be certain to cut all the way through. Pull off top section of rind gently. Take out the fruit from both sections, then dice into balls or cube it, set aside. For cutting decorative edge, position melon on its side. Place against inside edge of melon with a 2 1/2 inches star cookie cutter, cutting through rind with only half of star. If needed, use a mallet to help push cookie cutter through melon.

Tuck a toothpick into flat edge of removed piece, then attach piece onto melon edge in which last cut ends. Repeat cutting and attaching pieces until entire melon edge is completed. Mix together watermelon, grapes, strawberries, cantaloupe and honeydew in a big bowl, then scoop into boat. Serve together with dressing.

Nutrition Information Calories: 303 calories Cholesterol: 54mg cholesterol Protein: 4g protein. Total Fat: 9g fat (4g saturated fat) Sodium: 36mg sodium Fiber: 4g fiber) Total Carbohydrate: 57g carbohydrate (52g sugars

89.

Wilted Iceberg Lettuce

Serving: 6 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1 medium head iceberg lettuce, chopped 6 bacon strips, diced 1 small onion, chopped 3 tablespoons all-purpose flour 1 cup water 1 cup white vinegar 2 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon pepper

Direction In a big salad bowl, place lettuce and put aside. Cook bacon in a small skillet on moderate heat until crispy. Transfer to paper towels with a slotted spoon, then drain and save 2 tbsp. of drippings. In the reserved drippings, saut é onion on moderate heat until soft. Stir in flour until combined, then cook and stir until browned slightly. Mix together pepper, salt, sugar, vinegar and water, then stir into onion mixture gradually. Bring to a boil while stirring continuously, then cook and stir until thickened, about 1 minute longer. Drizzle over lettuce with hot dressing, then toss to coat well. Put bacon on top and serve instantly.

Nutrition Information Calories: 172 calories Sodium: 371mg sodium

Fiber: 2g fiber) Total Carbohydrate: 10g carbohydrate (5g sugars Cholesterol: 15mg cholesterol Protein: 3g protein. Total Fat: 13g fat (5g saturated fat)

90.

Wilted Leaf Lettuce Salad

Serving: 4-6 servings. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 4 cups torn leaf lettuce 1 small onion, sliced 3 radishes, sliced 6 bacon strips, diced 2 tablespoons vinegar 1 teaspoon brown sugar 1/4 teaspoon ground mustard 1/4 to 1/2 teaspoon salt 1/8 teaspoon pepper

Direction Toss together radishes, onion and lettuce in a big salad bowl, then set aside. Cook bacon in a skillet until crisp, then transfer to paper towel with a slotted spoon to drain. Add pepper, salt, mustard, brown sugar and vinegar to the drippings, then bring to a boil. Drizzle over lettuce and toss well, then sprinkle bacon on top. Serve right away.

Nutrition Information Calories: 141 calories Total Carbohydrate: 3g carbohydrate (2g sugars Cholesterol: 15mg cholesterol Protein: 3g protein. Total Fat: 13g fat (5g saturated fat) Sodium: 268mg sodium Fiber: 1g fiber)

91.

Zesty Buttermilk Salad Dressing

Serving: 1-1/3 cups. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 2/3 cup fat-free plain yogurt 1/2 cup buttermilk 1/4 cup reduced-fat mayonnaise 1 tablespoon minced fresh parsley 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil 1 teaspoon sugar 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano 1/2 teaspoon minced fresh garlic 1/8 teaspoon salt

Direction Blend mayonnaise, buttermilk, and yogurt in a food processor; cover and process until smooth. Put in the remaining ingredients and continue blending until well combined; cover. Let it chill in the refrigerator for at least an hour. Serve.

Nutrition Information Calories: 35 calories Total Fat: 2g fat (1g saturated fat) Sodium: 99mg sodium Fiber: 1g fiber) Total Carbohydrate: 3g carbohydrate (0 sugars Cholesterol: 3mg cholesterol Protein: 1g protein. Diabetic Exchanges: 1/2 fat.

Chapter 2: Comfort Food Bread Recipes ***

92.

Angel Biscuits

Serving: Makes about 2 1/2 dozen biscuits | Prep: | Cook: | Ready in:

Ingredients 5 cups sifted all-purpose flour (preferably a fine southern flour; see headnote) 1 tablespoon baking powder 1 teaspoon baking soda 1/4 cup sugar 2 teaspoons salt 1 cup firmly packed vegetable shortening or lard or a half-andhalf mixture of the two 2 cups buttermilk One 1/4- ounce package active dry yeast dissolved in 1/4 cup very warm water (105 ° to 115 ° F.)

Direction Preheat the oven to 400 ° F. Into a large mixing bowl, sift the flour, sugar, salt, baking soda, and baking powder together. Cut in the shortening with a pastry blender till the texture is like that of the coarse meal. Pour in yeast mixture and buttermilk and rapidly toss with a fork until the mixture just forms a soft dough. Place the dough onto a well-floured surface, then use floured hands to lightly knead for about 1 minute. Flour the rolling pin and roll the dough out until 5/8 inch thick; next, use a wellfloured 2 1/2- to 2 3/4-inch cutter to slit into rounds. Put on ungreased baking sheets, spacing about 1 1/2 inches apart. Take the scraps, reroll, and repeat the cutting process. Bake for 15-18 minutes in the lower third of the oven until the biscuits are pale tan on top and finely puffed. Enjoy at once with lots of butter.

Nutrition Information Calories: 100 Fiber: 1 g(3%) Total Carbohydrate: 19 g(6%) Cholesterol: 4 mg(1%) Protein: 3 g(6%) Total Fat: 1 g(2%) Saturated Fat: 1 g(4%) Sodium: 113 mg(5%)

93.

Apple Sticky Buns

Serving: 12-16 servings. | Prep: 35mins | Cook: 30mins | Ready in:

Ingredients 3-1/4 cups all-purpose flour 2 packages (1/4 ounce each) active dry yeast 1/4 cup sugar 1 teaspoon salt 3/4 cup milk 1/4 cup water 1/4 cup butter, cubed 1 egg 1-1/2 cups finely chopped peeled apples TOPPING: 1 cup packed brown sugar 3/4 cup butter, cubed 3/4 cup chopped walnuts or pecans 1 tablespoon water 1 tablespoon corn syrup 1 teaspoon ground cinnamon

Direction Mix together salt, sugar, yeast and 1 1/2 cups flour in a big bowl. Heat butter, water and milk in a saucepan to 120-130 degrees. Add to the dry ingredients and beat just until moist. Add egg and beat until smoothened. Mix in apples and leftover flour. Avoid kneading. Put on a cover and allow to rise for 30 minutes in a warm area. In the meantime, mix together the topping ingredients in a saucepan, then boil, mixing until combined. Pour into a dry 13x9-

inch baking dish. Stir down the dough. Scoop walnut-sized pieces of the dough on top of the nut mixture. Put on a cover and allow to rise for 30 minutes. Bake for 30 to 35 minutes at 375 degrees or until golden brown. Allow to stand for 1 minute prior to turning upside down onto a big serving platter.

Nutrition Information Calories: 315 calories Fiber: 1g fiber) Total Carbohydrate: 40g carbohydrate (19g sugars Cholesterol: 45mg cholesterol Protein: 5g protein. Total Fat: 16g fat (8g saturated fat) Sodium: 280mg sodium

94.

Apple Yeast Bread

Serving: 9 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 2 tablespoons butter, melted 1/2 cup sugar 1 teaspoon ground cinnamon 1 large tart apple, peeled and thinly sliced 1/4 cup raisins 1 package (1/4 ounce) active dry yeast 3/4 cup warm water (110 ° to 115 ° ) 1/4 cup sugar 1 teaspoon salt 2-1/4 cups all-purpose flour, divided 1 egg, lightly beaten 1/4 cup shortening

Direction In a 9-inch square baking pan, add the butter. Combine cinnamon and sugar, then sprinkle over butter. Place slices of apple in pan, then use raisins to sprinkle over. Mix together 1 cup of flour, salt, sugar, water and yeast in a bowl, then beat about 1 to 2 minutes. Put in leftover flour, shortening and egg, then beat together about a minute. Drop over apples with the spoonfuls of dough. Allow to rise, with cover, for an hour in a warm area until nearly doubled. Bake at 350 degrees until done, about 30 to 35 minutes, then invert pan on a serving platter.

Nutrition Information Calories: 282 calories

Protein: 4g protein. Total Fat: 9g fat (3g saturated fat) Sodium: 297mg sodium Fiber: 2g fiber) Total Carbohydrate: 47g carbohydrate (21g sugars Cholesterol: 30mg cholesterol

95.

Asiago Bagels

Serving: 1 dozen. | Prep: 30mins | Cook: 15mins | Ready in:

Ingredients 1 cup water (70 ° to 80 ° ) 2 eggs 1/4 cup plus 1 tablespoon olive oil 2 tablespoons honey 3/4 cup shredded Asiago cheese, divided 1/3 cup nonfat dry milk powder 1-1/2 teaspoons salt 1 teaspoon dried basil 2 cups whole wheat flour 1-1/2 cups plus 2 tablespoons all-purpose flour 4 teaspoons active dry yeast 1 egg white 1 tablespoon water

Direction Put the water, eggs, oil, honey, 1/2 cup of cheese, milk powder, salt, basil, flours and yeast into the pan of the bread machine following the order of ingredients recommended by the manufacturer. Choose the Dough setting on the machine (after 5 minutes of the cycle, check on the dough and put 1-2 tablespoons of flour or water if necessary). Once the machine has finished the whole cycle, place the dough on a clean surface that is covered with a little bit of flour. Form the dough into 12 equal-sized balls. Create a 1-1/2-inch hole in the middle of each dough ball using your thumb. Stretch the dough and form it into an even-shaped ring. Cover the dough rings and let it sit for 10 minutes; press the formed bagels down a

bit to make it slightly flat. Pour water into the Dutch oven about two-thirds full and let it boil. Put 2 bagels at a time into the boiling water. Let the bagels cook for 45 seconds on one side and another 45 seconds on the other side. Use a slotted spoon to place the bagels on paper towels to drain thoroughly. Mix the water and egg white in a small bowl and brush the top of the bagels with the mixture. Top it off with the rest of the cheese. Put it on greased baking sheets 2 inches away from each other. Put in the preheated 400 ° F oven and bake for 15-20 minutes until it turns golden brown in color. Let the baked bagels cool down on wire racks.

Nutrition Information Calories: 239 calories Total Fat: 9g fat (2g saturated fat) Sodium: 342mg sodium Fiber: 3g fiber) Total Carbohydrate: 32g carbohydrate (5g sugars Cholesterol: 42mg cholesterol Protein: 9g protein. Diabetic Exchanges: 2 starch

96.

Bacon Apple Cider Biscuits

Serving: 8 biscuits. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons brown sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon apple pie spice 8 tablespoons cold butter, cubed, divided 5 bacon strips, cooked and crumbled 3/4 cup apple cider or juice 1/8 teaspoon ground cinnamon

Direction Mix the first 6 ingredients in the big bowl. Chop in 7 tbsp. of butter till the mixture looks like coarse crumbs. Put in bacon. Mix in cider till just combined. Turn out onto a surface which is floured a bit; knead for 8 to 10 times. Roll into a 10x6-inch rectangle. Melt the rest of the butter; brush on top of dough. Drizzle using cinnamon. Chop into eight rectangles. Position 1 inch apart on a baking sheet which is ungreased. Bake at 450 degrees till turning golden brown in color or for 12 to 15 minutes. Serve while warm.

Nutrition Information Calories: 251 calories Total Fat: 13g fat (8g saturated fat) Sodium: 462mg sodium

Fiber: 1g fiber) Total Carbohydrate: 28g carbohydrate (4g sugars Cholesterol: 34mg cholesterol Protein: 5g protein.

97.

Baked Cinnamon Doughnuts

Serving: about 2 dozen. | Prep: 25mins | Cook: 10mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1/3 cup warm water (110 ° to 115 ° ) 1-1/2 cups warm milk (110 ° to 115 ° ) 1/3 cup shortening 2 eggs 1-1/4 cups sugar, divided 2 teaspoons ground nutmeg 1-1/2 teaspoons salt 4-1/2 to 5 cups all-purpose flour 1/3 cup butter, melted 1 teaspoon ground cinnamon

Direction Melt yeast in water in a big bowl. Add in shortening and milk and stir for 1 minute. Mix in 2 cups flour, salt, nutmeg, 1/4 cup sugar and eggs; whisk on low speed until it turns smooth. Add in enough left flour to create a soft dough (don ’ t knead). Cover the dough and let it rise for about 1 hour in a warm place until twice in volume. Smash the dough down. Turn onto a surface that is floured and roll out to a thickness of 1/2 inch. Use a 2-3/4-inch doughnut cutter to slice and put it 1 inch apart on a baking sheet that is greased. Let it rise, covered, for about 30 minutes in a warm place until twice in volume. Place inside the oven and bake for 7-8 minutes at 450 degrees F or until lightly brown in color. Coat with butter. Combine together in a shallow bowl the left sugar and cinnamon then roll the warm doughnuts into the mixture. Serve right away.

Nutrition Information Calories: 190 calories Total Fat: 6g fat (3g saturated fat) Sodium: 187mg sodium Fiber: 1g fiber) Total Carbohydrate: 29g carbohydrate (11g sugars Cholesterol: 27mg cholesterol Protein: 4g protein.

98.

Banana Mocha Chip Muffins

Serving: 2 dozen. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 5 teaspoons instant coffee granules 5 teaspoons hot water 3/4 cup butter, softened 1-1/4 cups sugar 1 large egg 1-1/3 cups mashed ripe bananas 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cups semisweet chocolate chips

Direction Set the oven at 350 ° to preheat. Add hot water and coffee granules to a small bowl and let it dissolve. Cream the sugar and butter in a big bowl until light and fluffy. Add in egg and beat well. Whisk in coffee mixture, vanilla, and the bananas. Mix the salt, baking soda, baking powder, and flour then pour into the creamed mixture until just moistened. Fold in the chocolate chips. Line the muffin cups with paper and fill them 2/3 full. Bake in the preheated oven for 18-20 minutes until the toothpick you inserted into the muffins comes out clean. Let it cool for 5 minutes, then take away from pans and move to wire racks. Serve while still warm.

Nutrition Information

Calories: 198 calories Total Fat: 9g fat (6g saturated fat) Sodium: 145mg sodium Fiber: 1g fiber) Total Carbohydrate: 29g carbohydrate (18g sugars Cholesterol: 24mg cholesterol Protein: 2g protein.

99.

Banana Chip Muffin Mix

Serving: 4 dozen. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 2-1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup packed brown sugar 1 cup M's minis or miniature semisweet chocolate chips ADDITIONAL INGREDIENTS: 1 cup mashed ripe bananas (about 2 large) 1/2 cup butter, melted 2 large eggs 1/2 teaspoon vanilla extract

Direction Mix salt, baking powder, and flour together in a small bowl. Lay M's, brown sugar, and flour mixture in a 1-quart glass jar to layer. Put the lid on and preserve in a dry, cool place for a maximum of 3 months. Yield: 1 batch (approximately 4 cups mix). For the muffins: In a big bowl, put muffin mix. Beat vanilla, eggs, butter, and bananas; mix into the dry ingredients until just moistened. Fill 48 mini-muffin cups lined with papers or coated with grease until 3/4 full. Bake at 400 ° until a toothpick comes out clean, about 9-10 minutes. Enjoy warm.

Nutrition Information Calories: 87 calories Total Fat: 3g fat (2g saturated fat) Sodium: 60mg sodium Fiber: 1g fiber)

Total Carbohydrate: 13g carbohydrate (8g sugars Cholesterol: 14mg cholesterol Protein: 1g protein.

100.

Best Cinnamon Rolls

Serving: 16 rolls. | Prep: 40mins | Cook: 20mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 1 cup warm whole milk (110 ° to 115 ° ) 1/2 cup sugar 1/3 cup butter, melted 2 large eggs 1 teaspoon salt 4 to 4-1/2 cups all-purpose flour FILLING: 3/4 cup packed brown sugar 2 tablespoons ground cinnamon 1/4 cup butter, melted, divided FROSTING: 1/2 cup butter, softened 1/4 cup cream cheese, softened 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1-1/2 cups confectioners' sugar

Direction Melt yeast in warm milk. Beat 2 cups flour, yeast mixture, salt, eggs, butter and sugar in another bowl till smooth on medium speed. Mix enough leftover flour in to get a sticky, soft dough. Turn dough on floured surface; knead for 6-8 minutes till elastic and smooth. Put in greased bowl; turn once to grease top. Use plastic wrap to cover. Rise for 1 hour in a warm area till doubled in size.

Mix cinnamon and brown sugar. Punch dough down; halve. Roll a portion to 11x8-in. rectangle on lightly floured surface. Brush 2 tbsp. butter on. Within 1/2-in. of edges, sprinkle 1/2 brown sugar mixture. Roll up, starting with long side, jellyroll style. To seal, pinch seam. Slice to 8 slices. Put, cut side down, in 13x9-in. greased pan. Use kitchen towel to cover. Repeat with leftover filling and dough. Let rise for 1 hour till doubled in size in a warm place. Preheat an oven to 350 ° F. Bake for 20-25 minutes till golden brown. On wire racks, cool. Frosting: Beat salt, vanilla, cream cheese and butter till blended. Beat confectioners ’ sugar in slowly. Spread on tops then refrigerate the leftovers.

Nutrition Information Calories: 364 calories Protein: 5g protein. Total Fat: 15g fat (9g saturated fat) Sodium: 323mg sodium Fiber: 1g fiber) Total Carbohydrate: 53g carbohydrate (28g sugars Cholesterol: 66mg cholesterol

101.

Blue Ribbon White Bread

Serving: 24 | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 1 (.25 ounce) package active dry yeast 1 teaspoon sugar 1/2 cup warm water (110 degrees F/45 degrees C) 1 (12 fluid ounce) can evaporated milk 1/4 cup warm water 1/4 cup shortening, melted 1/4 cup honey 2 teaspoons salt 6 cups bread flour 2 tablespoons butter, melted

Direction Dissolve sugar and yeast in 1/2 cup of warm water in a small bowl. Let stand for 10 minutes till creamy. Mix 2 cups of flour, salt, honey, shortening, 1/4 cup of water, evaporated milk and yeast mixture in a big bowl. Mix well till combined. 1/2 cup at a time, mix leftover flour in, beating well after every addition. When dough pulls together, turn out onto lightly floured surface. Knead for 8 minutes till elastic and smooth. Oil big bowl lightly. Put dough into bowl. Turn to coat in oil. Use a damp cloth to cover. Rise for 1 hour till doubled in volume in a warm place. Punch down dough. Halve dough. Roll each half out; roll to loaf shapes. Pinch to seal seams. Put into 9x5-in. buttered bread pans. Butter each loaf ’ s top with melted butter. Loosely cover with plastic wrap. Rise for 30 minutes till doubled in a warm area. Put small pan with hot water on bottom shelf of oven. Preheat

oven to 190 ° C/375 ° F. Uncover loaves. Bake for 25-35 minutes till tops are golden brown. Brush crusts while warm with butter. Slice when it cools.

Nutrition Information Calories: 61 calories; Sodium: 218 Total Carbohydrate: 4.8 Cholesterol: 7 Protein: 1.2 Total Fat: 4.3

102.

Blueberry Orange Scones

Serving: 8 scones. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 2 teaspoons grated orange zest 1 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 cup cold butter 1/2 cup buttermilk 1/4 cup orange juice 1/2 cup fresh or frozen unsweetened blueberries

Direction Mix initial 7 ingredients in a big bowl. Cut butter in till it looks like coarse crumbs. Mix orange juice and buttermilk in till just moist. Fold blueberries in gently. Turn onto floured surface. Knead gently 10 times. Pat to 8-in. circle. Slice to 8 wedges. Separate wedges. Put on baking sheet coated in cooking spray. Bake for 10-12 minutes till golden brown at 425 ° F. Serve warm.

Nutrition Information Calories: 198 calories Fiber: 1g fiber) Total Carbohydrate: 32g carbohydrate (7g sugars Cholesterol: 16mg cholesterol

Protein: 4g protein. Diabetic Exchanges: 2 starch Total Fat: 6g fat (4g saturated fat) Sodium: 509mg sodium

103.

Blueberry Yogurt Muffins

Serving: 6 muffins. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1 cup all-purpose flour 6 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 egg 1/2 cup vanilla yogurt 3 tablespoons canola oil 2 tablespoons 2% milk 1/2 cup fresh or frozen blueberries

Direction In a small bowl, mix baking soda, baking powder, salt, sugar, and flour. In a different bowl, blend milk, oil, yogurt, and egg. Combine into dry ingredients until just moist. Fold in blueberries. Pour in to fill 3/4 of greased or paper-lined muffin cups. Bake for 20-22 minutes at 350 ° until a toothpick comes out clean when inserted in the center. Let cool for 5 minutes before transferring from pan to a wire rack. Serve while warm.

Nutrition Information Calories: 228 calories Protein: 4g protein. Total Fat: 9g fat (1g saturated fat) Sodium: 195mg sodium Fiber: 1g fiber)

Total Carbohydrate: 33g carbohydrate (17g sugars Cholesterol: 38mg cholesterol

104.

Bread Machine Pumpkin Monkey Bread

Serving: 18 servings. | Prep: 45mins | Cook: 20mins | Ready in:

Ingredients 1 cup warm 2% milk (70 ° to 80 ° ) 3/4 cup canned pumpkin 2 tablespoons butter, softened 1/4 cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 4 to 4-1/4 cups all-purpose flour 2 teaspoons active dry yeast SAUCE: 1 cup butter, cubed 1 cup packed brown sugar 1 cup dried cranberries 1/4 cup canned pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves

Direction In order recommended by manufacturer, put first 11 ingredients in bread machine pan; choose dough setting. After 5 minutes of stirring, check dough; if needed, add 1-2 tbsp. of flour or water.

Meanwhile, mix and cook sauce ingredients till blended in big saucepan; take off heat. When dough cycle finishes; turn out on lightly floured surface. Divide to 36 portions; form to balls. Put 1/2 balls in greased 10-in. fluted tube pan; use 1/2 sauce to cover. Repeat; thoroughly coat top layer using sauce. Rise for 30 minutes in warm place; preheat an oven to 375 ° . Bake till golden brown, about 20-25 minutes. Loosely cover with foil if top too quickly browns. Cool for 10 minutes in pan; invert on serving plate then serve warm.

Nutrition Information Calories: 302 calories Protein: 4g protein. Total Fat: 12g fat (8g saturated fat) Sodium: 234mg sodium Fiber: 2g fiber) Total Carbohydrate: 46g carbohydrate (22g sugars Cholesterol: 32mg cholesterol

105.

Buttermilk Potato Doughnut Holes

Serving: About 9-1/2 dozen. | Prep: 20mins | Cook: 45mins | Ready in:

Ingredients 2 cups sugar 3 eggs 1/3 cup shortening 1-1/2 cups hot mashed potatoes (prepared without added milk and butter) 1 cup buttermilk 1 teaspoon vanilla extract 5-1/2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground nutmeg Oil for deep-fat frying Additional sugar

Direction Mix shortening, eggs, and sugar in a big bowl. Fold in vanilla, buttermilk, and potatoes. Mix together the dry ingredients and stir in the potato mixture; cover. Let it chill in the refrigerator for an hour. Pour oil in deep fryer or electric skillet, heat to 375 degrees. Fry rounded teaspoonfuls of batter for 1 1/2 minute per side or until golden, fry few pieces at a time. Place on paper towels to drain. Dredge in sugar while hot.

Nutrition Information Calories: Total Carbohydrate:

Cholesterol: Protein: Total Fat: Sodium: Fiber:

106.

Buttery Crescent Rolls

Serving: 2 dozen. | Prep: 35mins | Cook: 10mins | Ready in:

Ingredients 1 tablespoon active dry yeast 1 teaspoon plus 1/3 cup sugar 1/2 cup warm water (110 ° to 115 ° ) 1/2 cup butter, softened 1/2 cup warm 2% milk (110 ° to 115 ° ) 1 large egg 3/4 teaspoon salt 4 cups all-purpose flour

Direction Dissolve the 1 tsp sugar and yeast in warm water in a big bowl. Add 2 cups of flour, leftover sugar, salt, egg, milk and butter and beat it until it becomes smooth. Mix in enough leftover flour until a soft dough forms. Turn it onto a floured surface and knead it for about 6 to 8 minutes, until it becomes elastic and smooth. Put it in a greased bowl and flip it once to grease the top. Put cover and allow it to rise for about an hour in a warm area, until it doubles. Punch down the dough. Turn it onto a lightly floured surface, then split it in half. Roll each part into a 12-inch circle, then slice each circle into 12 wedges. Roll up the wedges from the wide end, then put it on the greased baking sheets, point side down, and place it 2 inches apart. Curve the ends to form crescents. Put cover and allow it to rise for about 30 minutes in a warm area, until it doubles. Set an oven to preheat to 350 degrees. Bake until it turns golden brown or for 10 to 12 minutes. Take it out of the pans, then transfer to wire racks.

Nutrition Information Calories: 128 calories Cholesterol: 19mg cholesterol Protein: 3g protein. Diabetic Exchanges: 1 starch Total Fat: 4g fat (3g saturated fat) Sodium: 107mg sodium Fiber: 1g fiber) Total Carbohydrate: 19g carbohydrate (4g sugars

107.

Caramel Sweet Rolls

Serving: 6 servings. | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 1/2 cup packed brown sugar 1/3 cup heavy whipping cream 1/4 cup chopped walnuts 1 tube (11 ounces) refrigerated breadsticks 2 tablespoons sugar 1 teaspoon ground cinnamon

Direction Mix cream and brown sugar till sugar melts in a small bowl; spread in an 8-in. square greased baking dish. Sprinkle with walnuts. Unroll the breadstick dough on a lightly floured surface; don ’ t separate. Mix cinnamon and sugar; sprinkle on dough. Reroll, beginning at a short end; cut to 6 slices. Put in prepped pan, cut side down. Bake till golden brown for 25-30 minutes at 350 ° ; cool for 1 minute. Invert on a serving plate and serve warm.

Nutrition Information Calories: 310 calories Sodium: 399mg sodium Fiber: 1g fiber) Total Carbohydrate: 49g carbohydrate (25g sugars Cholesterol: 18mg cholesterol Protein: 6g protein. Total Fat: 11g fat (3g saturated fat)

108.

Caraway Rye Dinner Rolls

Serving: 1-1/2 dozen. | Prep: 35mins | Cook: 15mins | Ready in:

Ingredients 1-1/4 cups rye flour 1/2 cup wheat germ 2 tablespoons caraway seeds 1 package (1/4 ounce) active dry yeast 1 teaspoon salt 3 cups all-purpose flour 1 cup 2% milk 1/2 cup water 3 tablespoons butter 2 tablespoons honey 1/3 cup finely chopped onion EGG WASH: 1 egg 2 teaspoons water

Direction Combine 1 cup all-purpose flour and the initial 5 ingredients in a big bowl. Heat honey, butter, water and milk in a small saucepan to 120-130 degrees. Add to the dry ingredients and beat for 3 minutes on medium speed. Mix in enough leftover all-purpose flour and onion until a soft dough forms (the dough will get sticky). Flip the dough onto a surface dusted with flour and knead for about 6 to 8 minutes until pliable and smooth. Put in a greased bowl, flipping once to grease the top. Cover using plastic wrap and allow to rise for about an hour in a warm area until doubled.

Punch the dough down. Flip onto a surface covered with a thin layer of flour, then split and form into 18 balls. Put on greased baking sheets, keeping a 2 ” -distance away from each other. Use a kitchen towel to cover and allow to rise for about 45 minutes in a warm area until nearly doubled. Start preheating the oven to 400 degrees. To make egg wash, whisk water and egg in a small bowl, then brush on top of the rolls. Bake for 11 to 14 minutes or until slightly browned. Transfer to wire racks to cool.

Nutrition Information Calories: Cholesterol: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

109.

Cheddar Pan Rolls

Serving: 3 dozen. | Prep: 30mins | Cook: 20mins | Ready in:

Ingredients 4-1/2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon salt 1 package (1/4 ounces) active dry yeast 2 cups milk 1 tablespoon butter 2 cups shredded cheddar cheese 1 egg white, beaten

Direction Mix together the yeast, salt, sugar and 2 cups of flour in a big bowl. Heat the butter and milk in a saucepan to 120-130 degrees. Add it to the dry ingredients and beat it until it becomes smooth. Mix in enough leftover flour and cheese to form a soft dough. Avoid kneading. Put cover and allow it to rise for about 45 minutes in a warm area, until it doubles (the dough will get soft). Punch down the dough and split it into 3 parts. Form each part into 12 balls. Put it in the three greased 9-inch round baking pans. Put cover and allow it to rise for about 30 minutes in a warm area, until almost doubled. Brush it using egg white and let it bake for 20 to 25 minutes at 350 degrees or until it turns golden brown in color.

Nutrition Information Calories: 96 calories Total Carbohydrate: 14g carbohydrate (2g sugars Cholesterol: 10mg cholesterol

Protein: 4g protein. Total Fat: 3g fat (2g saturated fat) Sodium: 250mg sodium Fiber: 0 fiber)

110.

Cherry Nut Breakfast Rolls

Serving: 12 rolls. | Prep: 30mins | Cook: 25mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1 cup warm water (110 ° -115 ° ) 1/2 cup butter, melted 1/2 cup sugar 3 large eggs, beaten 1/2 teaspoon salt 4-1/2 to 5 cups all-purpose flour, divided FILLING: 3 cups fresh or frozen pitted tart red cherries, chopped 2/3 cup sugar 3 tablespoons cornstarch 1/4 teaspoon almond extract 1/3 cups finely chopped almonds Few drops red food coloring, optional ICING: 1/2 cup confectioners' sugar 1/2 to 2 teaspoons whole milk 1/2 teaspoon butter, softened 1/2 teaspoon almond extract

Direction Dissolve the yeast in water in a big bowl. Allow to stand for 5 mins. Mix in 3 cups of flour, salt, eggs, sugar and butter. Add enough leftover flour until a soft dough forms. Flip it onto a floured surface and knead it for about 6 to 8 minutes, until it

becomes pliable and smooth. Put it in a greased bowl and flip it once to grease the top. Put cover and let it chill in the fridge for 2 hours. In the meantime, in a saucepan, mix together all the filling ingredients, then boil. Lower the heat and let it cook until it becomes thick, stirring constantly. Let it cool. Flip out the dough onto a lightly floured surface. Roll it out to make a 14x16-inch rectangle, then spread it with the filling. Roll it up the jelly roll style, starting with the long end. Slice it into 12 pieces. Put it on a greased 13x9-inch baking pan, cut side down. Put cover and allow it to rise for about 25 minutes, until it almost doubles. Let it bake for 25 minutes at 375 degrees or until it turns golden brown in color. Take it out of the pan and let it cool a bit. Mixed together all the icing ingredients, then drizzle it on top of the warm rolls. Serve right away.

Nutrition Information Calories: 403 calories Sodium: 196mg sodium Fiber: 2g fiber) Total Carbohydrate: 68g carbohydrate (28g sugars Cholesterol: 74mg cholesterol Protein: 8g protein. Total Fat: 11g fat (5g saturated fat)

111.

Chocolate Chip Mini Muffins

Serving: 24 | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients cooking spray 2 cups all-purpose flour 1/2 cup white sugar 2 tablespoons brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 1 1/4 cups milk 1/3 cup vegetable oil 2 teaspoons vanilla extract 3/4 cup mini chocolate chips

Direction Preheat the oven to 400 ° F (200 ° C). Slightly grease 48 mini muffin cups with cooking spray. In a bowl, combine salt, brown sugar, white sugar, flour and baking powder together. In another bowl, combine beat an egg, vanilla extract, milk and vegetable oil together. Add in the liquid mixture into the dry mixture and mix until well combined. Mix in the chocolate chips then fold. Pour the batter into each muffin cup until about 3/4 full. Put in the preheated oven and bake for 10-11 minutes until a poked toothpick in the middle comes out clean. Let the muffins cool down for 1 minute then place it onto a wire rack.

Nutrition Information

Calories: 122 calories; Total Fat: 5.2 Sodium: 119 Total Carbohydrate: 17.5 Cholesterol: 9 Protein: 2

112.

Christmas Banana Bread

Serving: 1 loaf (16 slices). | Prep: 20mins | Cook: 01hours10mins | Ready in:

Ingredients 1/2 cup butter, softened 1 cup sugar 2 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1-1/4 cups mashed ripe bananas (about 3 medium) 1/2 cup chopped walnuts 1/2 cup semisweet chocolate chips 1/4 cup chopped maraschino cherries

Direction Cream sugar and butter till fluffy and light in big bowl. One by one, add eggs, beating well after every addition. Mix salt, baking soda and flour; add to creamed mixture slowly. Beat bananas in till just combined. Mix cherries, chocolate chips and walnuts in. Put in 9x5-in. greased loaf pan; bake for 70-80 minutes at 350 ° till an inserted toothpick in middle exits clean. Cool for 10 minutes. Transfer from pan to wire rack.

Nutrition Information Calories: 235 calories Sodium: 184mg sodium Fiber: 1g fiber) Total Carbohydrate: 34g carbohydrate (19g sugars Cholesterol: 42mg cholesterol

Protein: 4g protein. Total Fat: 10g fat (5g saturated fat)

113.

Cinnamon Nut Coffee Cake

Serving: 12-15 servings. | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 1-1/2 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup butter, softened 2 large eggs, lightly beaten 1/2 cup whole milk 1 teaspoon vanilla extract TOPPING: 1 cup chopped walnuts 1 cup packed brown sugar 2 tablespoons all-purpose flour 2 to 3 teaspoons ground cinnamon 2 tablespoons butter, melted

Direction Mix salt, baking powder, sugar and flour in a big bowl. Whisk vanilla, milk, eggs and butter in a small bowl; mix into dry ingredients till moist. Put aside. Mix topping ingredients in a small bowl. Spread 1/2 batter into a 13x9-in. greased baking dish; top with 1/2 topping. Spread leftover batter over top carefully; top with the leftover topping. Bake for 25-30 minutes at 375 ° till inserted toothpick exits clean; serve warm.

Nutrition Information Calories: 263 calories Sodium: 158mg sodium Fiber: 1g fiber) Total Carbohydrate: 40g carbohydrate (28g sugars Cholesterol: 42mg cholesterol Protein: 5g protein. Total Fat: 10g fat (4g saturated fat)

114.

Cinnamon Swirl Bread

Serving: 12 | Prep: 10mins | Cook: 45mins | Ready in:

Ingredients 1/3 cup white sugar 2 teaspoons ground cinnamon 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup white sugar 1 egg, beaten 1 cup milk 1/3 cup vegetable oil

Direction Preheat an oven to 175 ° C or 350 ° F. Slightly oil a loaf pan, 9x5-inch in size. Combine 2 teaspoons of cinnamon and 1/3 cup of sugar in a small bowl; put aside. Mix together the leftover 1 cup sugar, salt, baking powder and flour in big bowl. Mix together oil, milk and egg; put into the flour mixture. Mix till just moistened. Into the pan, transfer 1/2 of batter. Scatter with 1/2 of the reserved sugar/cinnamon mixture. Repeat with the rest of sugar/cinnamon mixture and batter. Run a knife across the batter make marble pattern. In the prepped oven, bake for 45 to 50 minutes, or till a toothpick pricked into middle of loaf gets out clean. Allow to cool for 10 minutes in pan prior to transferring onto a wire rack to cool fully. Wrap with foil and allow to rest overnight prior to cutting.

Nutrition Information

Calories: 233 calories; Total Fat: 7.1 Sodium: 195 Total Carbohydrate: 39.6 Cholesterol: 17 Protein: 3.4

115.

Cobble Bread

Serving: 10-12 servings. | Prep: 30mins | Cook: 40mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110 ° to 115 ° ) 1 cup warm milk (110 ° to 115 ° ) 1/2 cup butter, softened, divided 1-2/3 cups sugar, divided 1 teaspoon salt 4-1/2 to 5 cups all-purpose flour 1/2 cup chopped walnuts 2 teaspoons ground cinnamon GLAZE: 1 cup confectioners' sugar 3 to 5 tablespoons milk

Direction Dissolve yeast in warm water in a big bowl. Add 3 cups flour, salt, 1 cup sugar, 1/4 cup butter and milk; beat until smoothened. Mix in enough leftover flour to make a firm dough, then turn onto a floured surface; knead for about 6-8 minutes until elastic and smooth. Put into a grease bowl; turn once to grease the top. Cover; allow to rise for approximately 1 1/2 hours until nearly doubled in a warm place. Melt leftover butter; put into a 10-in. fluted tube pan coated with cooking spray. Sprinkle the walnuts onto the bottom of pan. Mix leftover sugar and cinnamon; sprinkle 1/4 cup on nuts. Punch down the dough. Divide into 6 portions; split every portion into 8 pieces. Roll every piece to a ball, then dip in leftover cinnamon-sugar; put into greased pan. Sprinkle leftover

cinnamon-sugar on top; cover. Allow to rise for about 45 minutes until nearly doubled. Bake at 350 degrees until golden brown, 40-45 minutes; cool for 5 minutes. Invert onto a serving plate. Mix together glaze ingredients; drizzle on bread.

Nutrition Information Calories: 433 calories Fiber: 2g fiber) Total Carbohydrate: 76g carbohydrate (38g sugars Cholesterol: 24mg cholesterol Protein: 7g protein. Total Fat: 12g fat (5g saturated fat) Sodium: 287mg sodium

116.

Coconut Pumpkin Loaves

Serving: 3 loaves. | Prep: 15mins | Cook: 60mins | Ready in:

Ingredients 5 large eggs 2 cups sugar 2 cups canned pumpkin 1-1/4 cups canola oil 1 teaspoon coconut extract 3 cups all-purpose flour 2 packages (3.4 ounces each) instant vanilla pudding mix 3 teaspoons ground cinnamon 2 teaspoons baking soda 1 teaspoon ground nutmeg 3/4 cup chopped pecans 1/2 cup sweetened shredded coconut

Direction Beat extract, oil, pumpkin, sugar and eggs till smooth in big bowl. Mix nutmeg, baking soda, cinnamon, dry pudding mixes and flour; add to pumpkin mixture till just combined. Mix coconut and nuts in. Put into 3 greased and floured 8x4-in. loaf pans; bake for 60-65 minutes at 350 ° till an inserted toothpick in middle exits clean. Before transferring from pans onto wire racks to completely cool, cool for 10 minutes. Wrap; freeze for a maximum of 6 months.

Nutrition Information Calories: 0 Sodium: 81 mg sodium

Fiber: 1 g fiber Total Carbohydrate: 17 g carbohydrate Cholesterol: 22 mg cholesterol Protein: 2 g protein. Total Fat: 8 g fat (1 g saturated fat)

117.

Coffee Klatch Kolaches

Serving: 2 dozen. | Prep: 45mins | Cook: 10mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110 ° to 115 ° ) 3/4 cup warm 2% milk (110 ° to 115 ° ) 1/3 cup sugar 1/3 cup shortening 1 teaspoon salt 1/8 teaspoon ground nutmeg 2 large eggs 4 cups all-purpose flour 1 can (21 ounces) cherry pie filling 3 tablespoons butter, melted GLAZE: 1 cup confectioners' sugar 1 tablespoon butter, melted 5 teaspoons 2% milk

Direction In a big bowl of warm water, dissolve yeast. Put in 2 cups flour, eggs, nutmeg, salt, shortening, sugar and milk; whisk till smooth. Put in sufficient leftover flour to make a soft dough. Transfer onto a floured area; knead for 6 to 8 minutes till pliable and smooth. Put in an oiled bowl, flipping once to oil the surface. Put a cover and allow to rise in a warm area till doubled in size for an hour. Punch down dough. Split into 2 parts; form each 1/2 into a dozen rounds. Put onto oiled baking sheets, 3 inches apart. Flatten every

round into a 3-inch disk. Put a cover and allow to rise in a warm area till doubled in size for half an hour. Create an indention in the middle of every roll; put a heaping tablespoonful of the filling. Bake till golden brown for 10 to 15 minutes at 350 ° . Brush butter on rolls. Transfer from pans onto the wire racks to cool. Mix glaze ingredients; sprinkle over the tops.

Nutrition Information Calories: 187 calories Fiber: 1g fiber) Total Carbohydrate: 31g carbohydrate (14g sugars Cholesterol: 23mg cholesterol Protein: 3g protein. Total Fat: 5g fat (2g saturated fat) Sodium: 127mg sodium

118.

Contest Winning Blueberry Streusel Coffee Cake

Serving: 20 servings. | Prep: 15mins | Cook: 45mins | Ready in:

Ingredients COFFEE CAKE BATTER: 2-1/3 cups all-purpose flour 1 to 1-1/3 cups sugar 1 teaspoon salt 3/4 cup butter 2 teaspoons baking powder 3/4 cup whole milk 2 large eggs 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries CHEESE FILLING: 1 cup ricotta cheese 1 large egg 2 tablespoons sugar 1 tablespoon grated lemon zest STREUSEL TOPPING: 1 cup reserved crumbs from Coffee Cake Batter 1/2 cup finely chopped almonds 1/3 cup packed brown sugar 1 teaspoon ground cinnamon

Direction For batter: Mix salt, sugar and flour in a big bowl; cut butter into the mixture for pie crust. Put aside 1 cup mixture. Add vanilla,

eggs, milk and baking powder to bigger dry ingredients portion; beat for 2 minutes on medium speed, constantly scraping bowl. Evenly pour into a 13x9-in. baking pan coated with cooking spray; sprinkle blueberries over. Blend lemon zest, sugar, egg and cheese until smooth; pour evenly onto blueberries. For topping: Mix cinnamon, brown sugar, nuts and reserved crumbs together. Sprinkle the mixture over cheese layer. Bake for 45-60 minutes at 350 ° until a toothpick slid into the middle comes out clean. Slightly cool; cut.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

119.

Cottage Cheese Yeast Rolls

Serving: 2-1/2 dozen. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110 ° to 115 ° ) 2 cups (16 ounces) 4% cottage cheese 2 eggs 1/4 cup sugar 2 teaspoons salt 1/2 teaspoon baking soda 4-1/2 cups all-purpose flour

Direction In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110 ° -115 ° . Add to yeast mixture the eggs, cottage cheese, salt, sugar, 2 cups flour and baking soda. Beat till smooth. Stir in enough leftover flour in order to form a firm dough (dough would be sticky). Turn onto a floured surface; knead for around 6 to 8 minutes till elastic and smooth. Place in a greased bowl, flipping once to grease top. Let rise while covered in a warm place for around 1 hour until doubled in size. Punch dough down. Turn onto a lightly floured surface; cut into 30 pieces. Form each piece into a roll. On greased baking sheets, place 2 inches apart. Cover and let rise for around of 30 minutes until doubled. Bake at 350 ° for nearly 10 to 12 minutes or till they have the color of golden brown. Take away to wire racks.

Nutrition Information Calories: 91 calories

Total Fat: 1g fat (0 saturated fat) Sodium: 244mg sodium Fiber: 1g fiber) Total Carbohydrate: 17g carbohydrate (2g sugars Cholesterol: 15mg cholesterol Protein: 4g protein.

120.

Country Crust Sourdough Bread

Serving: 2 loaves. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1-1/4 cups warm water (110 ° to 115 ° ) 1 cup Sourdough Starter 2 eggs 1/4 cup sugar 1/4 cup vegetable oil 1 teaspoon salt 6 to 6-1/2 cups all-purpose flour Melted butter

Direction Dissolve yeast in a big bowl of warm water. Add 3 cups flour, salt, oil, sugar, eggs, and Sourdough Starter. Whisk until smooth. Mix in a sufficient amount of the leftover flour to make a soft dough. Invert onto a surface scattered with flour, knead for 6-8 minutes until elastic and smooth. Put in a grease-coated bowl, flipping 1 time to coat the top with grease. Put a cover on and allow to rise in a warm place for about 60 minutes until doubled. Punch the dough down. Invert onto a surface lightly scattered with flour; split into 2 portions. Form into loaves. Put in 2 greasecoated 8x4-inch loaf pans. Put a cover on and allow to rise for about 45 minutes until doubled. Bake at 375 ° until turning golden brown, about 30-35 minutes. Transfer from the pans onto wire racks to cool. Brush butter over.

Nutrition Information

Calories: Cholesterol: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

121.

Cranberry Almond Sweet Rolls

Serving: 1 dozen. | Prep: 35mins | Cook: 20mins | Ready in:

Ingredients 1 package (16 ounces) hot roll mix 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup warm water (110 ° to 115 ° ) 1 large egg, lightly beaten 2 tablespoons butter, softened 1 cup finely chopped fresh or frozen cranberries 1 package (11 ounces) white baking chips, divided 1 cup slivered almonds 1/4 cup confectioners' sugar 1/2 teaspoon lemon juice 3 to 4 teaspoons 2% milk

Direction In a large bowl, combine nutmeg, ginger, cinnamon, sugar, yeast packet and the contents of the hot roll mix. Mix in butter, egg and warm water to make a soft dough. Remove onto a floured work surface; knead for around 6-8 minutes, till elastic and smooth. Allow to rest with a cover, 5 minutes. Roll to form into a 15x10-in. rectangle; scatter with cranberries. Set aside 1/2 cup of vanilla chips for glaze. Sprinkle on top of cranberries with the remaining chips and almonds. Starting with a long side, roll up; pinch edge to seal. Slice into 12 slices; arrange in a 13x9-in. baking pan coated with cooking

spray. Allow to rise with a cover for around 30 minutes, till doubled in a warm place. Bake till lightly browned, or 18-20 minutes, at 375 ° . Take away from the pan and place on a wire rack. Melt the reserved vanilla chips in a microwave-safe bowl; stir till smooth. Mix in enough milk, lemon juice and confectioners ’ sugar to reach the desired consistency. Sprinkle over warm rolls.

Nutrition Information Calories: 377 calories Protein: 8g protein. Total Fat: 17g fat (7g saturated fat) Sodium: 301mg sodium Fiber: 2g fiber) Total Carbohydrate: 50g carbohydrate (8g sugars Cholesterol: 28mg cholesterol

122.

Cranberry Orange Walnut Bread

Serving: 1 loaf (16 servings). | Prep: 20mins | Cook: 60mins | Ready in:

Ingredients 2 cups all-purpose flour 1 cup sugar 1-1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/2 cup orange juice Grated zest of 1 orange 2 tablespoons butter, melted 2 tablespoons hot water 1 cup fresh or frozen cranberries 1 cup coarsely chopped walnuts

Direction Mix the dry ingredients together in a big bowl. Whisk egg in a separate bowl. Add hot water, butter, zest, and orange juice. Add to the flour mixture, whisking until just moistened. Carefully fold in walnuts and cranberries. Spoon into a lightly oil-coated 9x5-inch loaf pan. Bake at 325 ° until a toothpick will come out clean when you insert it into the middle, or about 1 hour. Cool for 10 minutes, and then transfer from the pan onto a wire rack.

Nutrition Information Calories: 177 calories Cholesterol: 17mg cholesterol

Protein: 4g protein. Total Fat: 6g fat (1g saturated fat) Sodium: 209mg sodium Fiber: 1g fiber) Total Carbohydrate: 27g carbohydrate (14g sugars

123.

Cranberry Scones

Serving: 12 | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 2 cups all-purpose flour 1/4 cup packed brown sugar 1 tablespoon baking powder 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 cup butter, chilled and diced 1 cup fresh cranberries, roughly chopped 1/3 cup white sugar 1 grated zest of one orange 1/2 cup chopped walnuts 3/4 cup half-and-half cream 1 egg

Direction Preheat the oven to 375 ° F (190 ° C). Combine the baking powder, salt, flour, brown sugar, and nutmeg together in a big bowl. Add in the butter and cut it into the mixture until the texture is like that of coarse crumbs. Mix the sugar and cranberries together in another bowl and put it into the dry mixture together with the nuts and orange peel. Mix everything gently. Whisk the egg and cream together in a separate bowl and gradually add it into the flour-cranberries mixture; use a rubber scraper to mix everything together until you get a dough. Knead the dough for 4 or 5 times; make sure not to over-knead the dough. Slice the dough into 2 equal pieces. Place the dough on a clean surface covered with a little bit of flour. Form each piece

into a circle that is 6 inches in diameter. Slice each circle into 6 wedges. Coat the baking sheets with a little bit of oil then put in the scones. Put it in the preheated oven and let it bake for about 20 minutes until it turns golden brown in color.

Nutrition Information Calories: 211 calories; Cholesterol: 31 Protein: 4 Total Fat: 9.4 Sodium: 174 Total Carbohydrate: 28.6

124.

Cream Filled Coffee Cake

Serving: 2 cakes. | Prep: 35mins | Cook: 20mins | Ready in:

Ingredients 1-1/4 cup whole milk 1/3 cup plus 1 teaspoon sugar, divided 1/4 cup butter, cubed 1 tablespoon salt 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110 ° to 115 ° ) 3 large eggs 5-1/2 to 6 cups all-purpose flour, divided STREUSEL TOPPING: 1/4 cup sugar 1/4 cup packed brown sugar 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/4 cup cold butter CREAM FILLING: 1/4 cup all-purpose flour 3/4 cup whole milk 3/4 cup butter, softened 3/4 cup sugar 3/4 teaspoon vanilla extract 3 tablespoons confectioners' sugar

Direction Heat salt, butter, 1/3 cup sugar and milk in a small saucepan; mix till sugar melts. Put aside. Mix leftover sugar, warm water and

yeast in a small bowl; stand for 5 minutes. Beat 3 cups flour, eggs and yeast and milk mixtures till smooth in a big bowl; add enough leftover flour to make a soft dough. Turn onto a lightly floured surface; knead for 6-8 minutes till smooth. Put the dough into a greased bowl; turn once to grease the top. Cover; rise for 1 hour till doubled. Meanwhile, mix cinnamon, flour and sugars in a bowl; cut in cold butter till it looks like coarse crumbs. Put aside the topping. Punch down the dough; halve. Roll/pat every portion to fit into a 9-in. round greased baking pan. Pierce tops using a fork; sprinkle with topping. Cover; rise for 1 hour till doubled in warm place. Bake for 20-25 minutes at 350 ° . Transfer from pans onto wire racks; cool. Filling: Mix milk and flour till smooth in a small saucepan. Mix and cook till thick for 1-2 minutes; cool. Cream sugar and butter till fluffy and light in a small bowl; beat in vanilla. Put flour mixture in; beat till fluffy. Split every cake to 2 horizontal layers; spread 1/2 filling on each. Refrigerate till serving.

Nutrition Information Calories: 206 calories Sodium: 308mg sodium Fiber: 1g fiber) Total Carbohydrate: 29g carbohydrate (12g sugars Cholesterol: 41mg cholesterol Protein: 4g protein. Total Fat: 8g fat (5g saturated fat)

125.

Crescent Rolls

Serving: 1 dozen. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 3/4 cup plus 2 tablespoons warm whole milk (70 ° to 80 ° ) 1/4 cup water (70 ° to 80 ° ) 1 large egg 1/4 cup butter, softened 3 cups bread flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons active dry yeast 2 tablespoons butter, melted

Direction Put all ingredients in bread machine pan except melted butter in order recommended by manufacturer. Choose dough setting. After 5 minutes of stirring, check dough; if needed, add 1-2 tbsp. flour or water. Turn dough onto lightly floured surface when cycle is finished. Roll to 12-in. circle then brush melted butter. Cut to 12 wedges. From the wide end, roll up wedges; put, pointed side down, on greased baking sheets, 2-in. apart. To make a crescent, curve ends. Use kitchen towels to cover; rise for 20 minutes till doubled in a warm place. Preheat an oven to 375 ° . Bake for 17-20 minutes till golden brown. Transfer from pans onto wire racks; cool.

Nutrition Information Calories: 177 calories Cholesterol: 35mg cholesterol

Protein: 5g protein. Total Fat: 7g fat (4g saturated fat) Sodium: 269mg sodium Fiber: 1g fiber) Total Carbohydrate: 25g carbohydrate (3g sugars

126.

Crumb Topped Blueberry Muffins

Serving: 2 dozen. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 4 cups all-purpose flour 1 cup sugar 6 teaspoons baking powder 1/2 teaspoon salt 1 cup cold butter 2 large eggs, lightly beaten 1-1/3 cups whole milk 2 teaspoons grated orange zest 2 teaspoons almond extract 1 teaspoon vanilla extract 2 cups fresh blueberries TOPPING: 1/4 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 2 tablespoons cold butter

Direction In a large bowl, mix salt, baking powder, sugar, and flour. Cut in butter until the mixture looks like coarse crumbs. Mix extracts, orange zest, milk, and eggs; blend into crumb mixture just until moist. Carefully fold in blueberries (batter will seem stiff). Pour in to fill 2/3 of paper-lined or greased muffin cups. In a different large bowl, blend cinnamon, flour, and sugar. Cut in butter until mixture looks like coarse crumbs. Sprinkle over each muffin with about 1 teaspoonful. Bake for 20 to 25 minutes at

375 ° , until a toothpick comes out clean. Let cool for 5 minutes before transferring from pans to wire racks.

Nutrition Information Calories: 219 calories Sodium: 248mg sodium Fiber: 1g fiber) Total Carbohydrate: 30g carbohydrate (12g sugars Cholesterol: 43mg cholesterol Protein: 3g protein. Total Fat: 10g fat (6g saturated fat)

127.

Daughter's A To Z Bread

Serving: 2 loaves (12 slices each). | Prep: 20mins | Cook: 50mins | Ready in:

Ingredients 1 cup sugar 1/2 cup canola oil 1/2 cup unsweetened applesauce 3 eggs 2 cups A to Z ingredients (choose from list below) 1 tablespoon vanilla extract 2 cups all-purpose flour 1 cup whole wheat flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped walnuts or pecans A TO Z INGREDIENTS: Peaches, peeled and chopped Pears, peeled and chopped Pineapple (canned), crushed and drained Dried plums, pitted and chopped Pumpkin, canned Raspberries, fresh or frozen Raisins Rhubarb, chopped fresh or frozen Strawberries, chopped fresh or frozen Sweet potatoes, cooked and mashed

Zucchini, shredded

Direction In a big bowl, whisk the eggs, applesauce, oil and sugar. Mix in A to Z ingredients of your choice and vanilla. Mix salt, baking soda, baking powder, cinnamon, all-purpose flour, and whole wheat flour. Mix into liquid ingredients until just moistened. Mix the nuts in. In 2 greased loaf pans that are 8x4 inches in size, put the mixture. At 325 degrees, bake until toothpick comes out clean when inserted in the middle or for 50 to 55 minutes. Allow to cool for 10mins. Move to wire racks from pans.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

128.

Dilly Spoon Rolls

Serving: 1-1/2 dozen. | Prep: 30mins | Cook: 15mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 1-1/2 cups warm fat-free milk (110 ° to 115 ° ) 3 to 3-1/2 cups all-purpose flour 1/4 cup sugar 1 teaspoon dill weed 3/4 teaspoon salt 1 egg, lightly beaten 1/4 cup canola oil

Direction Dissolve the yeast in warm milk in a big bowl. Stir in oil, egg, salt, dill, sugar and 1 1/2 cups of flour and beat it until it becomes smooth. Beat in enough leftover flour to reach slightly sticky, thick batter. Don ’ t knead. Put cover and allow it to rise for about 45 minutes in a warm area, until it doubles. Scoop the batter into the cooking spray coated muffin cups. Put cover and allow it to rise for about 30 minutes, until it doubles. Bake for 13 to 18 minutes at 400 degrees or until it turns golden brown. Take it out of the pans, then transfer to wire racks. Serve it warm.

Nutrition Information Calories: 127 calories Sodium: 113mg sodium Fiber: 1g fiber) Total Carbohydrate: 20g carbohydrate (4g sugars Cholesterol: 12mg cholesterol

Protein: 3g protein. Diabetic Exchanges: 1 starch Total Fat: 4g fat (0 saturated fat)

129.

Easy Cinnamon Rolls

Serving: 20 | Prep: 25mins | Cook: 25mins | Ready in:

Ingredients 1 (1 pound) loaf frozen bread dough, thawed 3 tablespoons butter, melted 2/3 cup brown sugar 1/2 cup chopped walnuts 1 teaspoon ground cinnamon 1 teaspoon water, or as needed 1/3 cup heavy whipping cream 2/3 cup sifted confectioners' sugar 2 tablespoons milk 1 dash vanilla extract

Direction Use butter to grease 2 round cake pans lightly. Roll out bread dough to 6x18-in. rectangle then brush melted butter. Mix cinnamon, walnuts and brown sugar in a small bowl; sprinkle on butter. Roll dough, beginning with long edge, in to a log. Use water to moisten edge; seal. Slice log to 20 slices. Put rolls in prepped cake pans, cut sides down. Use a towel to cover. Let rise for 90 minutes till doubled in volume in a warm area. Preheat an oven to 175 ° C/350 ° F. Put heavy cream on dough. In preheated oven, bake for 25 minutes till golden brown. In small bowl, mix vanilla extra, milk and confectioners ’ sugar. Drizzle on warm cinnamon rolls. Serve.

Nutrition Information Calories: 157 calories;

Sodium: 144 Total Carbohydrate: 22.9 Cholesterol: 10 Protein: 2.9 Total Fat: 6

130.

Easy Yeast Rolls

Serving: 4 dozen. | Prep: 45mins | Cook: 15mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 2 cups warm water (110 ° to 115 ° ) 1/2 cup sugar 1 large egg 1/4 cup canola oil 2 teaspoons salt 6 to 6-1/2 cups all-purpose flour

Direction Dissolve yeast in warm water in a small bowl. Mix together the 4 cups of flour, yeast mixture, salt, oil, egg and sugar in a big bowl, then beat on medium speed until smoothened. Mix in enough leftover flour until a stiff dough forms. Flip the dough onto a surface dusted with flour and knead for about 6 to 8 minutes until pliable and smooth. Put in a greased bowl, flipping once to grease the top. Cover using plastic wrap and allow to rise for about an hour in a warm area until doubled. Punch the dough down. Flip onto a surface covered with a thin layer of flour, then split into 4 parts. Split and form each part into 12 balls. Roll each ball into an 8-inch rope, then tie into a loose knot. Tuck the ends underneath. Put on greased baking sheets, keeping a 2 ” -distance away from each other. Use kitchen towels to cover and allow to rise for about 30 minutes in a warm area until doubled. Start preheating an oven to 350 degrees. Bake until golden brown, 15 to 20 minutes. Take out of the pans, then transfer to wire racks.

Nutrition Information

Calories: 78 calories Fiber: 0 fiber) Total Carbohydrate: 14g carbohydrate (2g sugars Cholesterol: 4mg cholesterol Protein: 2g protein. Diabetic Exchanges: 1 starch. Total Fat: 1g fat (0 saturated fat) Sodium: 100mg sodium

131.

English Muffin Bread Loaf

Serving: 2 loaves. | Prep: 15mins | Cook: 35mins | Ready in:

Ingredients 5 cups all-purpose flour, divided 2 packages (1/4 ounce each) active dry yeast 1 tablespoon sugar 2 teaspoons salt 1/4 teaspoon baking soda 2 cups warm milk (120 ° to 130 ° ) 1/2 cup warm water (120 ° to 130 ° ) Cornmeal

Direction Combine the baking soda, salt, sugar, yeast and two cups of flour in a large bowl. Pour in water and warm milk; beat for half a minute on low speed, scraping the bowl occasionally. Beat for 3 more mins on high. Mix in the remaining flour (the batter will become stiff). Do not knead. Grease 2 8x4-in. loaf pans. Scatter the pans with cornmeal. Spoon the batter into pans and scatter with cornmeal. Allow to rise, covered, in warm place for 45 mins or until doubled. Bake at 375 ° until it turns golden brown, about 35 mins. Immediately take out of the pans and place on the wire racks to cool. Cut into slices and toast.

Nutrition Information Calories: 83 calories Protein: 3g protein. Total Fat: 1g fat (0 saturated fat)

Sodium: 165mg sodium Fiber: 1g fiber) Total Carbohydrate: 16g carbohydrate (1g sugars Cholesterol: 2mg cholesterol

132.

Fast Irish Soda Bread

Serving: 2 loaves. | Prep: 20mins | Cook: 40mins | Ready in:

Ingredients 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons shortening 1/2 cup raisins 1 tablespoon caraway seeds 1-1/4 cups buttermilk 1 egg, lightly beaten 2 tablespoons butter, melted Cinnamon-sugar

Direction Mix together the salt, baking soda, baking powder, sugar and flour in a big bowl. Mix in the shortening until the mixture becomes crumbly. Mix in caraway seeds and raisins. Mix together the egg and buttermilk, then add it to the crumb mixture. Transfer onto a surface that's lightly floured and gently knead 5 to 6 times. Split the dough in half, then form into 2 balls. Put it on a baking tray that ’ s lightly greased. Pat each ball into a 6-inch round loaf. Cut a 4-inch cross, approximately 1/4-inch deep, on the surface of each loaf using a sharp knife. Brush it with butter and sprinkle cinnamon sugar on top. Let it bake for 40 to 45 minutes at 375 degrees or until it turns golden brown in color.

Nutrition Information Calories: 165 calories Sodium: 174mg sodium Fiber: 1g fiber) Total Carbohydrate: 25g carbohydrate (6g sugars Cholesterol: 14mg cholesterol Protein: 4g protein. Total Fat: 5g fat (2g saturated fat)

133.

Garden Herb Drop Biscuits

Serving: 1 dozen. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 2-1/4 cups biscuit/baking mix 1 cup shredded cheddar cheese 2 green onions, finely chopped 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes 1 tablespoon minced fresh basil or 1 teaspoon dried basil 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano 1/2 teaspoon sugar 1/4 teaspoon garlic powder 2/3 cup plus 1 tablespoon 2% milk, divided 1/3 cup sour cream 2 teaspoons spicy brown mustard 1 large egg

Direction Heat oven to 425 degrees. Combine the first 8 ingredients in a large bowl. Mix mustard, sour cream and 2/3 cup milk in a small bowl until incorporated. Pour onto baking mix mixture; whisk just until moistened. Pour by 1/4 cupfuls 2 inch apart onto a greased baking sheet. Beat egg with remaining milk in a small bowl; brush on the dough. Bake until golden brown or for 12-14 minutes. Serve right away while warm.

Nutrition Information Calories: Total Fat:

Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein:

134.

Garlic Bread Spirals

Serving: 1 dozen. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1/4 cup butter, melted 2 green onions, finely chopped 3 tablespoons grated Parmesan cheese 2 tablespoons minced fresh parsley 3 garlic cloves, minced 1 tube (11 ounces) refrigerated crusty French loaf

Direction Combine the first 5 ingredients in a small bowl. Unroll the dough. Pour butter mixture to within 1/2-inch of edges. From the long side, roll up jelly-roll style then divide into 12 slices. Transfer to greased muffin cups with the cut surface down. Bake at 400 degrees until golden brown, or for 10-12 minutes.

Nutrition Information Calories: 101 calories Total Carbohydrate: 13g carbohydrate (1g sugars Cholesterol: 11mg cholesterol Protein: 3g protein. Total Fat: 5g fat (3g saturated fat) Sodium: 169mg sodium Fiber: 1g fiber)

135.

Garlic Fontina Bread

Serving: 2 loaves (16 slices each). | Prep: 30mins | Cook: 30mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 2 cups warm water (110 ° to 115 ° ) 3 tablespoons sugar 2 tablespoons shortening 1 tablespoon garlic powder 2 teaspoons salt 5 to 5-1/2 cups all-purpose flour 1-1/2 cups plus 2 tablespoons shredded fontina cheese, divided 1-1/2 teaspoons canola oil

Direction Dissolve yeast into warm water in a large bowl. Add 3 cups flour, salt, garlic powder, shortening, and sugar. Beat until no lumps remain. Mix in enough remaining flour until a firm dough is formed. Mix in 1 1/2 cups cheese. Transfer dough to a floured surface; knead for about 6 to 8 minutes until smooth and elastic. Put dough into an oiled bowl, turning one time to grease the top. Cover and let the dough rise for about 1 hour in a warm place until doubled in size. Punch the dough down. Form it into 2 loaves. Arrange in 2 greased 9x5-inch loaf pans. Let rise, covered, for about half an hour until doubled in size in a warm place. Brush oil and sprinkle remaining cheese. Bake for 30 to 35 minutes at 375 ° until it turns golden brown. Allow to cool on a wire rack.

Nutrition Information

Calories: 119 calories Total Fat: 4g fat (2g saturated fat) Sodium: 215mg sodium Fiber: 1g fiber) Total Carbohydrate: 17g carbohydrate (2g sugars Cholesterol: 10mg cholesterol Protein: 4g protein.

136.

Giant Upside Down Pecan Rolls

Serving: 6 rolls. | Prep: 35mins | Cook: 35mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110 ° to 115 ° ) 1-3/4 cups sugar, divided 2/3 cup warm whole milk (110 ° to 115 ° ) 3/4 cup butter, softened, divided 1 teaspoon salt 1 large egg 1 large egg yolk 4-3/4 to 5-1/4 cups all-purpose flour 1 tablespoon ground cinnamon 1 cup chopped pecans BROWN SUGAR-NUT SYRUP: 1 cup packed dark brown sugar 1/4 cup butter, cubed 2 tablespoons water 1 cup pecan halves EGG WASH: 1 large egg white 1 teaspoon water

Direction Melt yeast in warm water in a big bowl. Add 3 cups flour, egg yolk, egg, salt, 1/2 cup butter, milk and 3/4 cup sugar; beat for 3 minutes on medium speed. To make a soft dough, mix in enough leftover flour.

Turn it onto the floured surface; knead for 6-8 minutes till elastic and smooth. Put it into a greased bowl; to grease top, turn once. Cover; rise for 1 1/2 hours till doubled in a warm place. Punch down dough. Turn it onto the lightly floured surface. Roll to 24x18-in. rectangle. Melt leftover butter; brush on dough. Mix leftover sugar and cinnamon; within 1/2-in. of the edges, sprinkle. Sprinkle pecans. Starting with the short side, roll up like a jellyroll; to seal, pinch seam. Cut to 6 slices. Syrup: Put water, butter and brown sugar in a saucepan. Boil; mix and boil for 1 minute. Put into a 13x9-in. greased baking pan. Put pecan halves on syrup, flat side up. Put rolls on pecans, cut side down; gently press down. Cover; rise for 1 hour till doubled. Beat water and egg white; brush on rolls. Bake it at 350 ° till golden brown for 35-40 minutes. Invert onto serving platter immediately.

Nutrition Information Calories: 1084 calories Cholesterol: 91mg cholesterol Protein: 16g protein. Total Fat: 38g fat (8g saturated fat) Sodium: 509mg sodium Fiber: 7g fiber) Total Carbohydrate: 176g carbohydrate (96g sugars

137.

Ham Biscuits

Serving: Makes about 20 ham biscuits | Prep: | Cook: | Ready in:

Ingredients 20 silver dollar-size biscuits spicy prepared mustard to taste freshly grated horseradish to taste 20 pieces thinly sliced baked ham (about 1/2 pound) 2 cups all-purpose flour 1 tablespoon baking flour 1 teaspoon salt 1 tablespoon sugar 1/4 cup lard 1/2 to 3/4 cup milk

Direction Preheat oven to 400 degrees F. Mix sugar, salt, baking powder, and flour together in a bowl using a pastry blender or a fork. Mix in lard and blend until mixture looks like coarse meal. Add a little milk at a time, mixing until the dough starts to pull away from the bowl ’ s sides. Roll the dough out to half an inch thick on a surface that ’ s lightly floured. Cut biscuits out using a 1 1/2-inch round cutter then place them on an ungreased baking sheet. Roll scraps again then cut out extra biscuits using the same method. Bake biscuits for 10-15 minutes in the center of the oven until they ’ re pale golden. Creates 20 silver dollar-sized biscuits. Cut biscuits in half and lightly spread on horseradish and mustard. Place ham in between the biscuits halves.

138.

Hambalaya Corn Bread

Serving: 8 servings. | Prep: 25mins | Cook: 20mins | Ready in:

Ingredients 1/2 cup chopped green pepper 1/2 cup chopped green onions 3 tablespoons butter 1-1/4 cups all-purpose flour 1 cup yellow cornmeal 1-1/2 teaspoons baking soda 1/2 teaspoon salt 2 eggs, beaten 2 cups buttermilk 1 cup diced fully cooked ham 1/3 pound Jones No Sugar Pork Sausage Roll, cooked and drained

Direction Saut é onions and green pepper with butter in a big skillet till soft. Mix the salt, baking soda, cornmeal and flour in a bowl. Mix buttermilk and eggs in a separate bowl; mix into the dry ingredients till moistened. Fold in green pepper mixture, sausage and ham. Put to an oiled 10-inch ovenproof skillet or square 9-inch baking pan. Allow to bake for 20 to 25 minutes at 425 ° till a toothpick pricked in the middle comes out clean. Serve while warm. Chill the rest.

Nutrition Information Calories: 286 calories Cholesterol: 83mg cholesterol

Protein: 12g protein. Total Fat: 12g fat (5g saturated fat) Sodium: 810mg sodium Fiber: 2g fiber) Total Carbohydrate: 33g carbohydrate (4g sugars

139.

Holiday Herb Cheese Rolls

Serving: 2 dozen. | Prep: 45mins | Cook: 20mins | Ready in:

Ingredients 4 to 4-1/2 cups all-purpose flour 1/4 cup sugar 2 tablespoons mashed potato flakes 1 package (1/4 ounce) active dry yeast 2 teaspoons salt 1/2 teaspoon dill weed 1/4 teaspoon garlic powder 2 cups water 4-1/2 teaspoons butter 1 cup old-fashioned oats 1 egg 3/4 cup shredded part-skim mozzarella cheese TOPPING: 2 tablespoons fat-free milk 4-1/2 teaspoons grated Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon dill weed 1/2 teaspoon dried basil

Direction Mix together the garlic powder, dill, salt, yeast, potato flakes, sugar and 1 1/2 cups flour in a big bowl. Bring the butter and water in a small saucepan just to a boil. Pour the boiling liquid on top of the oats in a small bowl; allow to stand until the mixture cools down to 120-130 degrees, mixing

from time to time. Add to the dry ingredients and beat just moist. Add egg and beat until smoothened. Mix in enough leftover flour until a firm dough forms (the dough will get sticky). Flip out onto a surface dusted with flour and knead for around 6 to 8 minutes until pliable and smooth, then knead in mozzarella cheese. Put in a cooking spray-coated big bowl, flipping once until the top is coated. Put on a cover and allow to rise for around 1 1/4 hours in a warm area until doubled. Punch down the dough. Flip out onto a surface covered with a thin layer of flour, then split into 24 pieces. Form each into a ball. Put in a cooking spray-coated 13x9-inch baking pan, then brush milk onto the rolls. Mix together the leftover ingredients in a small bowl, then sprinkle on the tops. Put on a cover and allow to rise for around 45 minutes until almost doubled. Set an oven to 375 degrees and start preheating. Bake until golden brown, 20 to 25 minutes. Take it out of the pan, then transfer to a wire rack. Put the leftovers in the fridge.

Nutrition Information Calories: 119 calories Cholesterol: 13mg cholesterol Protein: 4g protein. Diabetic Exchanges: 1-1/2 starch. Total Fat: 2g fat (1g saturated fat) Sodium: 228mg sodium Fiber: 1g fiber) Total Carbohydrate: 21g carbohydrate (3g sugars

140.

Homemade Cinnamon Swirl Bread

Serving: 2 loaves. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110 ° to 115 ° ) 1 cup warm milk (110 ° to 115 ° ) 1/2 cup butter, softened 1 egg 1/2 cup uncooked Malt-O-Meal cereal 1/3 cup sugar 2 teaspoons salt 4 to 4-1/2 cups all-purpose flour FILLING: 1 egg white, lightly beaten 1/2 cup sugar 1 tablespoon ground cinnamon

Direction Melt yeast in water in a bowl. Add 2 cups flour, salt, sugar, cereal, egg, butter and milk; mix till smooth. Mix in enough leftover flour to make a soft dough; don ’ t knead. Cover; rise for about 1 1/4 hours till doubled in a warm place. Punch down dough; halve. Roll each portion into a 12x7-in. rectangle and brush using egg white. Mix cinnamon and sugar; sprinkle on rectangles. Tightly roll up, beginning at a short side; seal edges. Put each in an 8x4-in. greased loaf pan. Cover; rise for about 30 minutes till doubled. Bake till golden brown for 40-45 minutes at 375 ° . Remove from pans; cool on the wire racks.

Nutrition Information Calories: 120 calories Protein: 3g protein. Total Fat: 3g fat (2g saturated fat) Sodium: 185mg sodium Fiber: 1g fiber) Total Carbohydrate: 20g carbohydrate (6g sugars Cholesterol: 15mg cholesterol

141.

Homemade Corn Muffins With Honey Butter

Serving: 16 muffins (1/3 cup honey butter). | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 1/4 cup butter, softened 1/4 cup reduced-fat cream cheese 1/2 cup sugar 2 large eggs 1-1/2 cups fat-free milk 1-1/2 cups all-purpose flour 1-1/2 cups yellow cornmeal 4 teaspoons baking powder 3/4 teaspoon salt HONEY BUTTER: 1/4 cup butter, softened 2 tablespoons honey

Direction In the big bowl, cream sugar, cream cheese and butter till fluffy and light. Put in the eggs, one at a time; whip well after each addition. Whisk in milk. Mix salt, baking powder, cornmeal and flour; put into the creamed mixture till just moistened. Use a cooking spray to coat the muffin cups; fill with the batter, about 3/4 full. Bake at 400 degrees till the toothpick inserted into middle comes out clean or for 18 to 22 minutes. Allow it cool down for 5 minutes prior to transferring from pans onto the wire racks. Whip the honey and butter till blended; serve along with the warm muffins.

Nutrition Information Calories: 198 calories Sodium: 285mg sodium Fiber: 1g fiber) Total Carbohydrate: 29g carbohydrate (10g sugars Cholesterol: 45mg cholesterol Protein: 4g protein. Diabetic Exchanges: 2 starch Total Fat: 7g fat (4g saturated fat)

142.

Honey Oat Yeast Bread

Serving: 1 loaf (12 wedges). | Prep: 30mins | Cook: 25mins | Ready in:

Ingredients 1/2 cup water 6-1/2 teaspoons butter, divided 1/2 cup old-fashioned oats 1/2 cup unsweetened applesauce 1/4 cup honey 1 teaspoon salt 2 teaspoons active dry yeast 2 tablespoons warm water (110 ° to 115 ° ) 1 egg 1-1/2 cups whole wheat flour 1-1/4 to 1-3/4 cups all-purpose flour

Direction Bring 4 1/2 teaspoons of butter and water just to a boil in a small saucepan. In a small bowl, pour the boiling liquid over oats. Put in salt, honey and applesauce. Allow to sit, stirring occasionally till the mixture cools to 110 ° -115 ° . Dissolve yeast in warm water in a large bowl. Put in 1 cup of allpurpose flour, whole wheat flour, egg and the oatmeal mixture. Whisk till smooth. Mix in enough the remaining all-purpose flour so that a soft dough forms. (The dough should be sticky.) Place onto a lightly floured surface; knead for around 6-8 minutes, or till elastic and smooth. Transfer to a greased bowl; flip once to grease the top. Allow to rise with a cover in a warm place for around 1 hour till doubled. Punch the dough down. Form into an 8-in. round loaf on a baking sheet that is greased. Allow to rise in a warm place with a cover

for around 30 minutes, till doubled. Melt the remaining butter; brush over the loaf. Bake at 375 ° till golden brown, about 25-30 minutes. Allow to cool on a wire rack.

Nutrition Information Calories: 162 calories Fiber: 3g fiber) Total Carbohydrate: 30g carbohydrate (7g sugars Cholesterol: 23mg cholesterol Protein: 5g protein. Diabetic Exchanges: 2 starch Total Fat: 3g fat (2g saturated fat) Sodium: 219mg sodium

143.

Honey Biscuits

Serving: about 1 dozen. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/2 cup plus 1 tablespoon cold butter, divided 3/4 cup milk 1/2 cup shredded Monterey Jack cheese 1 tablespoon honey

Direction Mix salt, baking powder, and flour together in a bowl. Cutting 1/2 cup of butter in till mixture seems like coarse crumbs. Stir cheese and milk in till mixture forms a ball. On a lightly floured surface, turn dough and knead for 5-6 times. Unrolling till gets 1/2-inch of thickness; flour a 2-inch biscuit cutter and use it for cutting. Put on a non-greased baking sheet. Mix remaining butter and honey together in a small microwavesafe bowl. Let microwave till melted on high. Use it to brush over biscuits. Allow to bake for 10-12 minutes at 450 degrees till get golden brown. Serve these biscuits warm.

Nutrition Information Calories: 314 calories Cholesterol: 50mg cholesterol Protein: 7g protein. Total Fat: 18g fat (11g saturated fat) Sodium: 714mg sodium Fiber: 1g fiber)

Total Carbohydrate: 31g carbohydrate (4g sugars

144.

Hungarian Nut Rolls

Serving: 4 loaves (12 slices each). | Prep: 40mins | Cook: 30mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm 2% milk (110 ° to 115 ° ) 1/4 cup plus 2 tablespoons sugar 3/4 teaspoon salt 1 cup butter, softened 1 cup (8 ounces) sour cream 3 large eggs, lightly beaten 6 to 6-1/2 cups all-purpose flour FILLING: 1-1/4 cups sugar 1/2 cup butter, cubed 1 large egg 1/2 teaspoon ground cinnamon 4-1/2 cups ground walnuts 1 large apple, peeled and grated ICING: 2 cups confectioners' sugar 2 to 3 tablespoons 2% milk

Direction Dissolve yeast in warm milk in a big bowl. Add in 3 cups of flour, eggs, sour cream, butter, salt, and sugar. Beat for 3 minutes on medium speed until smooth. Whisk in an enough amount of the remaining flour to create soft dough, the dough will be sticky. Move the dough to a floured surface and knead for about 6-8

minutes until smooth and elastic. Place on a greased bowl and flip one time to grease top. Cover and allow rising in a warm place for about 1 hour until doubled. At the same time, mix the cinnamon, egg, butter, and sugar in a big saucepan. Cook while stirring on medium heat until the mixture is thick enough to coat the back of a spoon. Take away from heat and gently whisk in apple and walnuts. Let it cool completely. Punch the dough down. Transfer to a lightly floured surface and divide into fourths. Roll each portion into a 12x10 inch rectangle. Spread the filling to within half an inch of edges. Roll up jellyroll style; begin with a long side and pinch seams to seal. Arrange the rolls on the greased baking sheet with the seam side down. Cover and allow rising for about half an hour until doubled. Bake for 30-40 minutes at 350 ° until it becomes lightly browned. Take away from the pans and transfer to a wire rack to cool. Mix the icing ingredients and sprinkle over the loaves.

Nutrition Information Calories: 222 calories Fiber: 1g fiber) Total Carbohydrate: 26g carbohydrate (13g sugars Cholesterol: 36mg cholesterol Protein: 4g protein. Total Fat: 12g fat (5g saturated fat) Sodium: 87mg sodium

145.

Makeover Favorite Corn Bake

Serving: 12 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1 cup all-purpose flour 1 cup cornmeal 3 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 egg 1 cup (8 ounces) reduced-fat sour cream 1/4 cup unsweetened applesauce 1/4 cup butter, melted 1 can (15-1/4 ounces) whole kernel corn, undrained 1 can (14-3/4 ounces) cream-style corn

Direction Mix the initial 5 ingredients in a big bowl. Beat the butter, applesauce, sour cream and egg in a small bowl. Mix in corn. Mix into the dry ingredients just till moistened. Put to a baking dish, 13x9-inch in size, sprayed with cooking spray. Let bake for 30 to 35 minutes at 350 ° or till a thermometer registers 160 ° . Serve while warm. Chill reminings.

Nutrition Information Calories: 211 calories Protein: 5g protein. Diabetic Exchanges: 2 starch Total Fat: 7g fat (4g saturated fat) Sodium: 395mg sodium Fiber: 2g fiber)

Total Carbohydrate: 32g carbohydrate (8g sugars Cholesterol: 34mg cholesterol

146.

Makeover Fiesta Corn Bread

Serving: 15 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1/4 cup butter, softened 1/2 cup sugar 2 large eggs 2 cans (8-3/4 ounces each) cream-style corn 4 large egg whites 1/4 cup unsweetened applesauce 1 cup all-purpose flour 1 cup cornmeal 3 teaspoons baking powder 1/4 teaspoon salt 1-1/2 cups shredded reduced-fat Mexican cheese blend 1 can (4 ounces) chopped green chilies 1 jar (4 ounces) diced pimientos, drained

Direction Whisk sugar and butter for about 2 minutes in a big bowl till crumbly. Put eggs, one by one, whisking well after every addition. Whisk in applesauce, egg whites and corn, mixture will seem to be curdled. Mix the salt, baking powder cornmeal and flour; mix to the egg mixture just till moistened. Fold in pimientos, chilies and cheese. Put to a baking pan, 13x9-inch in size, sprayed with cooking spray. Let bake for 30 to 35 minutes at 350 ° or till a toothpick pricked in the middle comes out clean. Serve while warm. Chill the remainings.

Nutrition Information

Calories: 192 calories Fiber: 2g fiber) Total Carbohydrate: 28g carbohydrate (8g sugars Cholesterol: 45mg cholesterol Protein: 7g protein. Diabetic Exchanges: 2 starch Total Fat: 7g fat (3g saturated fat) Sodium: 379mg sodium

147.

Makeover Ultimate Corn Bread

Serving: 12 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 2-1/2 cups reduced-fat biscuit/baking mix 3/4 cup cornmeal Sugar substitute equivalent to 1/2 cup sugar 1/4 cup sugar 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/4 teaspoon baking powder 1 large egg 1 large egg white 3/4 cup buttermilk 1/2 cup fat-free milk 1/2 cup unsweetened applesauce 3 tablespoons butter, melted 1 tablespoon honey 1/2 teaspoon butter flavoring, optional

Direction Mix all the first seven ingredients in a large bowl. Get another bowl and whisk the egg, buttermilk, milk, egg white, applesauce, honey, butter and butter flavoring if you want; stir gradually into dry ingredients until it is moist enough. Coat a 9 inch square baking pan with cooking spray and pour the mixture into it. Bake at 350 ° F for 30 to 35 minutes or poke a toothpick in the center and when it comes out clean it is cooked. Let it rest on a rack for 15 minutes then cut. Serve it warm

Nutrition Information Calories: 200 calories Total Fat: 5g fat (2g saturated fat) Sodium: 419mg sodium Fiber: 1g fiber) Total Carbohydrate: 33g carbohydrate (9g sugars Cholesterol: 26mg cholesterol Protein: 5g protein. Diabetic Exchanges: 2 starch

148.

Maple Oat Dinner Rolls

Serving: 2 dozen. | Prep: 25mins | Cook: 25mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 1/2 cup warm water (110 ° to 115 ° ), divided 1/2 cup warm strong brewed coffee (110 ° to 115 ° ) 1/2 cup old-fashioned oats 1/4 cup sugar 1/4 cup maple syrup 1 egg 3 tablespoons shortening 1 teaspoon salt 3 to 3-1/2 cups bread flour 1 tablespoon butter, melted

Direction Dissolve the yeast in 1/4 cup warm water in a big bowl. Add 2 cups flour, leftover water, salt, shortening, egg, syrup, sugar, oats and coffee, then beat until smoothened. Mix in enough leftover flour until a soft dough forms. Flip out onto a surface dusted with flour and knead for around 6 to 8 minutes until pliable and smooth. Put in a greased bowl, flipping once to grease the top. Put on a cover and allow to rise for about an hour in a warm area until doubled. Punch the dough down. Flip over onto a floured surface, then split into 4 parts. Split each part into 6 pieces, then form each into a ball. Put in a 13x9-inch baking pan coated with cooking spray. Put on a cover and allow to rise for around 30 minutes until doubled. Bake for 25 to 30 minutes at 350 degrees or until golden brown.

Brush butter on the rolls. Take it out of the pan, then transfer to a wire rack. Serve while still warm.

Nutrition Information Calories: 95 calories Fiber: 1g fiber) Total Carbohydrate: 17g carbohydrate (4g sugars Cholesterol: 10mg cholesterol Protein: 3g protein. Total Fat: 2g fat (1g saturated fat) Sodium: 106mg sodium

149.

Merry Christmas Scones

Serving: 1 dozen. | Prep: 25mins | Cook: 15mins | Ready in:

Ingredients 2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons cold butter 1 cup eggnog 1 cup chopped pecans 1/2 cup red candied cherries, quartered 1/2 cup green candied cherries, quartered GLAZE: 1/2 cup confectioners' sugar 1 teaspoon rum extract 4 to 5 teaspoons heavy whipping cream

Direction Mix salt, baking powder, and flour together in a big bowl; stir in butter until the mixture forms into coarse crumbs. Mix in eggnog until the mixture is moist; fold in candied cherries and pecans. Knead dough ten times on a floured surface. Move to a greased baking sheet and press the dough in a nineinch round. Slice in twelve wedges without keeping them apart. Bake for 12-14 mins in a 425 degrees F oven until golden. Mix the glaze ingredients together and spread on top of the scones. Serve hot.

Nutrition Information Calories: 260 calories Total Fat: 11g fat (3g saturated fat)

Sodium: 235mg sodium Fiber: 2g fiber) Total Carbohydrate: 36g carbohydrate (16g sugars Cholesterol: 20mg cholesterol Protein: 4g protein.

150.

Mini Banana Nut Bread

Serving: 8 servings. | Prep: 15mins | Cook: 50mins | Ready in:

Ingredients 3 tablespoons shortening 1/3 cup sugar 1 large egg 1/4 teaspoon vanilla extract 2/3 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 1/2 cup mashed ripe banana (about 1 large) 3 tablespoons chopped walnuts

Direction Cream sugar and shortening in a small bowl. Mix in vanilla and egg. Put together the salt, baking soda and flour; put into creamed mixture alternately with banana. Fold in the walnuts. Move to a loaf pan of 5-3/4x3x2-inch in size sprayed with cooking spray. Allow to bake at 325 ° for 50 to 55 minutes till a toothpick pricked in the middle comes out clean. Let cool for 10 minutes prior to transferring from pan to a wire rack to fully cool.

Nutrition Information Calories: 151 calories Sodium: 85mg sodium Fiber: 1g fiber) Total Carbohydrate: 20g carbohydrate (10g sugars Cholesterol: 26mg cholesterol Protein: 3g protein.

Total Fat: 7g fat (1g saturated fat)

151.

Morning Cinnamon Rolls

Serving: 8 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1 tube (8 ounces) refrigerated reduced-fat crescent rolls 1/2 teaspoon ground cinnamon Sugar substitute equivalent to 1/2 cup sugar, divided 1/4 cup confectioners' sugar 1 tablespoon fat-free milk

Direction Unroll crescent dough to rectangle. Seal perforations and seams. Mix 1/2 sugar substitute and cinnamon; sprinkle on dough. Roll up, starting with long side, jellyroll style; seal edges. Slice to 8 slices. Put rolls in 9-in. baking pan coated in cooking spray, cut side down. Bake for 12-15 minutes till golden brown at 375 ° . Mix leftover sugar substitute, milk and confectioners ’ sugar in a small bowl; drizzle on warm rolls.

Nutrition Information Calories: 123 calories Protein: 2g protein. Diabetic Exchanges: 1 starch Total Fat: 5g fat (1g saturated fat) Sodium: 234mg sodium Fiber: 0 fiber) Total Carbohydrate: 18g carbohydrate (7g sugars Cholesterol: 0 cholesterol

152.

No Knead Citrus Rolls

Serving: 2-1/2 dozen. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 7 tablespoons sugar, divided 1/4 cup warm water (110 ° to 115 ° ) 3-1/2 to 4 cups all-purpose flour 1 teaspoon salt 3/4 cup cold butter, divided 1 cup warm heavy whipping cream (110 ° to 115 ° ) 3 large egg yolks, lightly beaten FILLING: 1/2 cup sugar 2 tablespoons grated lemon zest 2 tablespoons grated orange zest GLAZE: 1-1/3 cups confectioners' sugar 2 tablespoons 2% milk 1 tablespoon lemon juice 1 tablespoon orange juice

Direction Dissolve the 1 tbsp. sugar and yeast in warm water in a small bowl. Allow it to stand for 5 minutes. Mix together the salt, leftover sugar and 3 1/2 cups of flour in a big bowl. Cut in 1/2 cup of butter until it becomes crumbly. Add the egg yolks, cream and yeast mixture, then add enough leftover flour until a soft dough forms. Put it in a greased bowl and flip it once to grease the top. Chill in the fridge for 6 to 8 hours or overnight.

Punch down the dough. Transfer it to a lightly floured surface. Split it in half, then roll each into a 15x12-inch rectangle. Melt the leftover butter, then brush it over the dough. Mix together the filling ingredients, then sprinkle it on top of the dough. Roll it up the jelly-roll style, starting with a long side; seal by pinching the seam. Slice each roll into 15 pieces, then put the pieces in 2 greased 9-inch pie plates, cut side down. Put cover and allow it to rise for about 45 minutes, until it doubles. Bake for 20 to 25 minutes at 375 degrees or until it turns golden brown in color. Mix together the glaze ingredients until it becomes smooth, then drizzle it on top of the warm rolls. Cool in the pans on the wire racks.

Nutrition Information Calories: 174 calories Protein: 2g protein. Total Fat: 8g fat (5g saturated fat) Sodium: 130mg sodium Fiber: 1g fiber) Total Carbohydrate: 23g carbohydrate (12g sugars Cholesterol: 45mg cholesterol

153.

Nutty Cinnamon Rolls

Serving: 1 dozen. | Prep: 35mins | Cook: 20mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1/4 cup warm water (110 ° to 115 ° ) 1 cup warm whole milk (110 ° to 115 ° ) 1/4 cup butter, melted 1/2 cup sugar 1 large egg 1 teaspoon salt 4-1/2 cups all-purpose flour FILLING: 1 cup chopped walnuts or black walnuts 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 cup butter, melted FROSTING: 6 tablespoons butter, softened 3 ounces cream cheese, softened 3-1/2 cups confectioners' sugar 1-1/2 teaspoons whole milk 1 teaspoon vanilla extract 1/2 cup chopped walnuts or black walnuts

Direction Melt yeast in water in a bowl. Beat salt, egg, sugar, butter and milk in till smooth. Add flour slowly. Turn on floured surface; knead for 6-8 minutes till elastic and smooth. Put in greased

bowl; turn once to grease the top. Cover. Rise for 1 hour till doubled in size in a warm place. Filling: mix cinnamon, sugar and walnuts; put aside. Punch down dough. Turn on lightly floured surface. Roll to 18x12-in. rectangle. Brush butter on. Within 1/2-in. of edges, sprinkle nut mixture. Roll up, starting with long side, jellyroll style. Cut to 12 rolls. Put rolls in 13x9-in. greased baking pan, cut side up. Cover. Rise for 45 minutes till doubled in size. Bake for 20-25 minutes till golden brown at 375 ° F. Slightly cool. Frosting: beat cream cheese and butter till smooth. Add vanilla, milk and confectioners ’ sugar; stir well. Mix walnuts in. Frost rolls.

Nutrition Information Calories: 630 calories Cholesterol: 64mg cholesterol Protein: 11g protein. Total Fat: 26g fat (11g saturated fat) Sodium: 370mg sodium Fiber: 2g fiber) Total Carbohydrate: 91g carbohydrate (51g sugars

154.

Oatmeal Molasses Bread

Serving: 12 | Prep: 5mins | Cook: 3hours | Ready in:

Ingredients 1 (.25 ounce) package active dry yeast 1 cup quick cooking oats 3 cups bread flour 1 teaspoon salt 1/2 cup molasses 1 tablespoon vegetable oil 1 1/3 cups water 1/4 cup honey

Direction Into the bread machine pan, add ingredients according to the manufacturer ’ s instructions. Set machine to white bread setting and push the start button.

Nutrition Information Calories: 222 calories; Total Fat: 2.2 Sodium: 201 Total Carbohydrate: 45.7 Cholesterol: 0 Protein: 5.2

155.

Onion Dill Bread

Serving: 1 loaf (2 pounds). | Prep: 10mins | Cook: 03hours00mins | Ready in:

Ingredients 2 teaspoons active dry yeast 3-1/2 cups bread flour 1 teaspoon salt 1 egg 3/4 cups cream-style cottage cheese 3/4 cups sour cream 3 tablespoons sugar 3 tablespoons minced dried onion 2 tablespoons dill seed 1-1/2 tablespoons butter

Direction Put the first four ingredients into the bread machine pan according to the order given. Mix the remaining ingredients in a saucepan and then heat until warm (don ’ t boil). Transfer to the bread pan. Set the machine to the "white bread" setting and then bake as directed by the bread machine.

Nutrition Information Calories: 150 calories Fiber: 1g fiber) Total Carbohydrate: 23g carbohydrate (3g sugars Cholesterol: 25mg cholesterol Protein: 6g protein. Total Fat: 4g fat (2g saturated fat) Sodium: 211mg sodium

156.

Onion Swiss Loaf

Serving: 8 servings. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup butter, cubed 1 large sweet or yellow onion, halved and thinly sliced 1/2 teaspoon prepared mustard 1/4 teaspoon lemon juice 1 loaf (1 pound) French bread, halved lengthwise 12 slices Swiss cheese

Direction Melt butter in a big frying pan over medium heat. Put in lemon juice, mustard, and onion, then cook and stir until tender, about 10-12 minutes. Take away from heat. On cut sides of the bread, brush some butter taken from the pan. On the bread bottom, spoon onion mixture; add cheese on top. Replace the bread top. Use foil to wrap loaf then put on a baking tray. Bake at 350 degrees until cheese melts, about 15 minutes. Serve when it ’ s still warm.

Nutrition Information Calories: 413 calories Cholesterol: 68mg cholesterol Protein: 16g protein. Total Fat: 23g fat (15g saturated fat) Sodium: 516mg sodium Fiber: 2g fiber) Total Carbohydrate: 35g carbohydrate (4g sugars

157.

Orange Fritters

Serving: about 11 dozen. | Prep: 15mins | Cook: 5mins | Ready in:

Ingredients 6 cups all-purpose flour 6 cups biscuit/baking mix 2 cups sugar 2 tablespoons baking powder 6 large eggs 2 to 3 tablespoons grated orange zest 4 cups orange juice Oil for deep-fat frying Confectioners' sugar

Direction Combine baking powder, sugar, biscuit mix, and flour in a big bowl. Combine orange juice, orange zest, and eggs in a separate bowl until mixed. Add to the dry ingredients, whisking until just moistened. Heat oil in a deep-fryer or an electric skillet until reaching 375 ° . Drop batter into the hot oil by rounded tablespoonfuls, several each time. Fry until turning golden brown, or about 1-2 minutes per side. Put on paper towels to strain, cool briefly. Use confectioners' sugar to dust.

Nutrition Information Calories: 81 calories Sodium: 88mg sodium Fiber: 0 fiber) Total Carbohydrate: 12g carbohydrate (4g sugars Cholesterol: 8mg cholesterol

Protein: 1g protein. Total Fat: 3g fat (0 saturated fat)

158.

Orange Tea Muffins

Serving: 36 small muffins. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 2 cups sugar, divided 1/2 cup fresh orange juice 1/2 cup butter, softened 3/4 cup sour cream 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon grated orange zest 1/2 cup raisins 1/2 cup chopped nuts

Direction Stir the orange juice and one cup of sugar; put aside. Cream the remaining sugar and butter; whisk in sour cream. Mix the dry ingredients together then put into the creamed mixture. Beat at low just until combined. Mix in nuts, raisins and orange zest. The batter will become stiff. Spoon the batter into the greased muffin cups of 1-3/4-inch, until each cup is completely full. Bake for 12 mins at 375 ° until done. Dip each muffin in the reserved orange juice/sugar mixture while it is still warm. Put on a wire rack to cool.

Nutrition Information Calories: 237 calories Sodium: 258mg sodium Fiber: 1g fiber) Total Carbohydrate: 37g carbohydrate (25g sugars

Cholesterol: 20mg cholesterol Protein: 3g protein. Total Fat: 9g fat (4g saturated fat)

159.

Overnight Sticky Rolls

Serving: 2 dozen. | Prep: 35mins | Cook: 20mins | Ready in:

Ingredients 5-1/2 to 6 cups all-purpose flour 2 tablespoons sugar 2 packages (1/4 ounce each) active dry yeast 2 teaspoons salt 1-3/4 cups milk 1/2 cup water 3 tablespoons shortening 3/4 cup butter, divided 1 cup packed brown sugar 2 tablespoons corn syrup 1 cup pecan halves or walnut pieces FILLING: 1/2 cup sugar 1 teaspoon ground cinnamon

Direction Mix together the salt, yeast, sugar and 2 1/2 cups of flour in a bowl. Heat the shortening, water and milk in a saucepan to 120130 degrees, then add it to the flour mixture. Beat it for 2 minutes on low speed, then beat it for 3 minutes on medium. Add enough leftover flour until a soft dough forms. Turn it onto a floured surface and knead it for about 6 to 8 minutes, until it becomes elastic and smooth. Put it in a greased bowl and flip it once to grease the top. Put cover and allow it to rise for about an hour in a warm area, until it doubles. In the meantime, mix together the corn syrup, brown sugar and 1/2 cup butter in a saucepan. Cook and stir on medium-low heat,

until butter has melted, and the sugar has been dissolved. Pour it into 2 greased 13x9-inch baking pans. Sprinkle pecans on top. Punch down the dough. Turn it onto a lightly floured surface, then split the dough in half. Roll each part into 12x8-inch rectangle, Spread It with the leftover butter to within 1/2 inch of the edges. Mix together the cinnamon and sugar and sprinkle it on top of the butter. Roll it up the jelly roll style, beginning with a long side; seal by pinching the seams. Slice it into 1-inch pieces. Put the rolls in the prepped pans, cut side down. Put cover and chill in the fridge overnight. Take it out of the fridge 20 minutes before baking. Let it bake for 20 to 25 minutes at 400 degrees or until it turns golden brown in color. Invert it onto a serving platter.

Nutrition Information Calories: 271 calories Total Fat: 11g fat (5g saturated fat) Sodium: 270mg sodium Fiber: 1g fiber) Total Carbohydrate: 39g carbohydrate (16g sugars Cholesterol: 18mg cholesterol Protein: 4g protein.

160.

Paprika Parmesan Puffed Cheese Sticks

Serving: 3 dozen. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 1 sheet frozen puff pastry, thawed 1/4 cup grated Parmesan cheese 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon dried savory

Direction Roll out puff pastry. Form the pastry to a 10-inch square onto a lightly floured work area. Mix together the rest of the ingredients in a small bowl and drizzle over the pastry. Slice 12 strips from the pastry, 3/4-inch wide each. Slice each strip into thirds, widthwise. Transfer on baking sheets lined with parchment paper, 1 inch apart. Bake for 5 to 7 minutes at 375 degrees F, until golden brown. Serve immediately.

Nutrition Information Calories: 36 calories Total Carbohydrate: 4g carbohydrate (0 sugars Cholesterol: 0 cholesterol Protein: 1g protein. Total Fat: 2g fat (1g saturated fat) Sodium: 47mg sodium Fiber: 1g fiber)

161.

Parker House Rolls

Serving: 30 | Prep: 30mins | Cook: 15mins | Ready in:

Ingredients 1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 to 115 degrees F/43 to 46 degrees C), divided 1 cup warm milk (110 to 115 degrees F/43 to 46 degrees C) 6 tablespoons white sugar 1 tablespoon salt 5 1/2 cups all-purpose flour, divided, or more as needed 1 egg 2 tablespoons vegetable oil 2 teaspoons vegetable oil 3 tablespoons butter, melted

Direction In a bowl, melt 1 tsp. sugar and yeast in 1/2 cup warm water. Let stand for 10 minutes till mixture foams. In yeast mixture, mix leftover 1/2 cup warm water, salt, 6 tbsp. sugar and warm milk in. Whisk 2 cups flour gradually into yeast mixture till smooth. Add 2 tbsp. plus 2 tsp. vegetable oil, egg and leftover 3 1/2 cup flour into flour-yeast mixture. Mix till dough is soft. Onto floured work surface, turn dough. Knead for 6-8 minutes till elastic and smooth. Put dough into greased bowl. Turn once to grease dough top. Use damp towel to cover bowl. Let rise for 1 hour in a warm room till doubled in size. Punch dough. Divide to half. On a floured surface, roll each half to 1/3-1/2-in. thick. Use a floured 2 1/2-in. round cutter to cut

dough. Brush melted butter on each dough circle. With a table knife ’ s dull edge, create an off-center crease in every dough circle. So the bigger half is on the top, fold along crease. Press along the folded edges. Grease baking sheet. On prepped baking sheet, put folded dough circles, 2-3-in. apart. Use plastic wrap/damp towel to cover. Let rise for 30 minutes till doubled in size. Preheat oven to 190 ° C/375 ° F. Remove plastic wrap/towel from dough. Bake in preheated oven for 15-20 minutes till rolls become golden brown. On a wire rack, put rolls; cool.

Nutrition Information Calories: 122 calories; Sodium: 247 Total Carbohydrate: 20.6 Cholesterol: 10 Protein: 2.9 Total Fat: 2.9

162.

Pull Apart Garlic Bread

Serving: 1 loaf. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 1/4 cup butter, melted 1 tablespoon dried parsley flakes 1 teaspoon garlic powder 1/4 teaspoon garlic salt 1 loaf (1 pound) frozen white bread dough, thawed

Direction Mix garlic salt, garlic powder, parsley, and butter together in a small bowl. Slice the dough into 1-inch pieces; put into the butter mixture to dip. Place in a lightly oil-coated 9x5-inch loaf pan in a layer. Put a cover on and allow to rise for 60 minutes until doubled. Bake at 350 ° until turning golden brown, or about 30 minutes.

Nutrition Information Calories: 104 calories Total Carbohydrate: 15g carbohydrate (1g sugars Cholesterol: 8mg cholesterol Protein: 3g protein. Total Fat: 4g fat (2g saturated fat) Sodium: 215mg sodium Fiber: 1g fiber)

163.

Quick Blueberry Muffins

Serving: 6 servings. | Prep: 15mins | Cook: 25mins | Ready in:

Ingredients 1 cup vanilla ice cream, softened 1 cup self-rising flour 1 cup fresh blueberries 1 tablespoon butter 2 tablespoons sugar

Direction In a large bowl, mix flour and ice cream together. Fold in blueberries. Fill into six greased muffin cups using a spoon. Bake in the oven at 375 ° until a toothpick put in the middle goes out clean, about 20-25 minutes. While still hot, brush butter over the muffin tops and sprinkle sugar on top. Serve warm.

Nutrition Information Calories: 158 calories Protein: 3g protein. Total Fat: 4g fat (3g saturated fat) Sodium: 277mg sodium Fiber: 1g fiber) Total Carbohydrate: 28g carbohydrate (10g sugars Cholesterol: 15mg cholesterol

164.

Raspberry Breakfast Braid

Serving: 12 servings. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 2 cups biscuit/baking mix 3 ounces cream cheese, cubed 1/4 cup cold butter, cubed 1/3 cup 2% milk 1-1/4 cups fresh raspberries 3 tablespoons sugar 1/4 cup vanilla frosting

Direction Preheat an oven to 425 ° . In a big bowl, put biscuit mix. Cut in butter and cream cheese till it looks like coarse crumbs; mix in milk till just moisten. Turn on a lightly floured surface; gently knead 8-10 times. Roll dough to 18x12-inch rectangle on the greased baking sheet. Scoop raspberries down the middle third of dough then sprinkle sugar over. Cut 1-inch wide strips on each long side approximately 2 1/2inch into middle. Fold alternating strips, beginning at 1 end, at an angle across the raspberries then seal ends. Bake till golden brown for 15-20 minutes. Put on a wire rack; slightly cool. Microwave frosting for 5-10 seconds on high in a microwave-safe dish till you get preferred consistency; drizzle on pastry.

Nutrition Information Calories: 185 calories Sodium: 319mg sodium

Fiber: 1g fiber) Total Carbohydrate: 22g carbohydrate (8g sugars Cholesterol: 19mg cholesterol Protein: 2g protein. Total Fat: 10g fat (5g saturated fat)

165.

Raspberry Pecan Mini Loaves

Serving: 6 mini loaves (6 slices each). | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 eggs 1/2 cup vanilla yogurt 1/3 cup orange juice 1/4 cup unsweetened applesauce 1/4 cup canola oil 1/2 teaspoon orange extract 1 cup chopped pecans, toasted 1 cup fresh or frozen raspberries GLAZE: 1 cup confectioners' sugar 4 to 5 teaspoons orange juice

Direction Mix together baking soda, salt, baking powder, sugar and flour in a large bowl. Beat extract, oil, applesauce, orange juice, yogurt and eggs together in a small bowl. Whisk into dry ingredients until just moist. Fold raspberries and pecans into the mixture. Bring into six 4.5x2.5x1.5 ” loaf pans coated with cooking spray. Bake for 25 to 28 minutes at 350 degrees until a toothpick slid into the middle comes out without any batter streaks. Allow to

cool in pans for 10 minutes, then transfer to wire racks. Mix an adequate amount of orange juice and confectioners ’ sugar until achieving glaze consistency. Pour onto warm loaves.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

166.

Rhubarb Ribbon Brunch Cake

Serving: 12 servings. | Prep: 30mins | Cook: 60mins | Ready in:

Ingredients 3/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/3 cup cold water 2-1/2 cups sliced fresh or frozen rhubarb 3 to 4 drops red food coloring, optional BATTER: 2-1/4 cups all-purpose flour 3/4 cup sugar 3/4 cup cold butter, cubed 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg, lightly beaten 3/4 cup (6 ounces) vanilla yogurt 1 teaspoon vanilla extract TOPPING: 1 large egg, lightly beaten 8 ounces Mascarpone cheese 1/4 cup sugar 1/2 cup chopped pecans 1/4 cup sweetened shredded coconut

Direction Mix together the water, cornstarch, cinnamon, nutmeg and sugar in a large saucepan till smooth. Add the rhubarb into the mix. Heat until boiling; cook and stir until thickened, for about 2 minutes. Add in food coloring if you want. Put aside. Mix together flour and sugar in a large bowl; cut butter into the mix till it has coarse crumbs ’ texture. Save 1 cup to make topping. Add the salt, baking soda and baking powder to the rest of the crumb mixture. Mix together the egg, yogurt and vanilla in a small bowl; stir them into the batter till smooth. Spread into a 9in. springform pan that is greased. Mix together the sugar, Mascarpone cheese and egg; spoon the mix on top of the batter. Add the rhubarb mixture on top. Add the pecans and coconut into the saved crumb mixture; sprinkle on top. Bake till tested done with a toothpick, at 350 ° for about 60-65 minutes. Let it cool down on a wire rack for 20 minutes; take out the pan ’ s sides. Let it cool down thoroughly.

Nutrition Information Calories: 467 calories Protein: 6g protein. Total Fat: 26g fat (13g saturated fat) Sodium: 321mg sodium Fiber: 2g fiber) Total Carbohydrate: 54g carbohydrate (32g sugars Cholesterol: 92mg cholesterol

167.

Rise 'n' Shine Biscuits

Serving: 9 biscuits. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1/3 cup club soda 1/3 cup sour cream 5 teaspoons sugar 2 cups biscuit/baking mix

Direction Combine sour cream, sugar, and club soda in a bowl. Add in biscuit mix, stir just till moistened. Onto greased baking sheet, drop 1/3 cupfuls of dough, 2 inches apart. Allow to bake at 450 degrees till get golden brown for 10-12 minutes.

Nutrition Information Calories: 136 calories Total Carbohydrate: 19g carbohydrate (3g sugars Cholesterol: 6mg cholesterol Protein: 2g protein. Total Fat: 6g fat (2g saturated fat) Sodium: 342mg sodium Fiber: 0 fiber)

168.

Sausage And Cheddar Scones

Serving: 16 scones. | Prep: 35mins | Cook: 15mins | Ready in:

Ingredients 1 pound Jones No Sugar Pork Sausage Roll 4 cups all-purpose flour 2 tablespoons baking powder 1-1/2 teaspoons ground mustard 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon pepper 6 tablespoons cold butter 4 large egg whites 1-1/2 cups buttermilk 2-1/2 cups shredded sharp cheddar cheese, divided 2 large egg yolks 2 teaspoons water Dijon mustard

Direction Cook sausage in a big pan until the meat is not pink; drain sausage. Mix pepper, flour, salt, baking powder, baking soda, and ground mustard together in a big bow. Mix in butter until the mixture turns into coarse crumbs. Combine buttermilk and egg whites; mix with the crumb mixture until moist. Fold in two cups of cheese and the sausage. Knead the mixture ten times on a floured work surface; halve the dough. Form each dough half into eight-inch rounds. Whisk water and egg yolks together; spread on top of the dough circles. Add the remaining cheese on top. Bake for 14-16 mins in a 400 degrees F oven until golden. Serve scones with Dijon mustard.

Nutrition Information Calories: 293 calories Protein: 11g protein. Total Fat: 16g fat (9g saturated fat) Sodium: 556mg sodium Fiber: 1g fiber) Total Carbohydrate: 26g carbohydrate (2g sugars Cholesterol: 67mg cholesterol

169.

Shirred Egg Corn Muffins

Serving: 1 dozen. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1 package (8-1/2 ounces) corn bread/muffin mix 1/2 cup buttermilk 2 tablespoons sour cream 1/2 cup shredded sharp cheddar cheese 1/2 cup crumbled cooked bacon 12 large eggs 1/4 teaspoon salt 1/8 teaspoon coarsely ground pepper TOPPING: 4 teaspoons butter 4 teaspoons all-purpose flour 1 cup 2% milk 1-1/4 cups shredded sharp cheddar cheese, divided 1/8 teaspoon dried thyme 1/4 teaspoon seasoned salt, divided

Direction Prepare the oven by preheating to 375 degrees F. Combine together in a small bowl the sour cream, buttermilk and muffin mix until becomes moist; stir in bacon and cheese. Scoop into 12 muffin cups that is greased. Break an egg into each cup; drizzle with pepper and salt. Place inside the preheated oven to bake for 18-22 minutes or until egg whites are full set and yolks remained soft. Let it cool for 5 minutes then separate from pan. In the meantime, melt butter in a small saucepan over medium-low heat. Mix in flour until becomes smooth; slowly add in milk. Make it boil, regularly stir; stir and cook for 1-2 minutes or until turns to

thick texture. Get saucepan from heat. Mix in thyme, 1/8 teaspoon seasoned salt and 1 cup cheese until cheese is melted; serve muffins with sauce; drizzle with seasoned salt and remaining cheese. Serve right away.

Nutrition Information Calories: 262 calories Cholesterol: 244mg cholesterol Protein: 14g protein. Total Fat: 15g fat (7g saturated fat) Sodium: 598mg sodium Fiber: 0 fiber) Total Carbohydrate: 18g carbohydrate (7g sugars

170.

Shortcake For 50

Serving: 50 servings. | Prep: 40mins | Cook: 60mins | Ready in:

Ingredients 10-1/2 cups all-purpose flour 4-1/4 cups sugar, divided 1/2 cup plus 1 tablespoon baking powder 4 teaspoons salt 1 cup cold butter, cubed 3 cups heavy whipping cream 1-1/2 cups water 8 quarts fresh strawberries, sliced Whipped cream or ice cream

Direction Mix salt, baking powder, 2-1/4 cups sugar and flour in a big bowl; cut in butter till crumbly. Mix in water and cream till moistened. Onto ungreased baking sheets, drop by quarter cupful 2-inch away. Allow to bake for 15 minutes at 450 ° till golden brown. Let cool on wire racks. Mix berries and the rest of the sugar. Horizontally slice shortcakes to serve; on bottom halves, scoop approximately 1/3 cup berries and whipped cream. Put tops back; put another 1/3 cup of berries and more cream on top.

Nutrition Information Calories: 270 calories Total Carbohydrate: 44g carbohydrate (22g sugars Cholesterol: 29mg cholesterol Protein: 4g protein.

Total Fat: 10g fat (6g saturated fat) Sodium: 449mg sodium Fiber: 3g fiber)

171.

Sour Cream Banana Bread

Serving: 12 | Prep: 15mins | Cook: 1hours15mins | Ready in:

Ingredients 4 very ripe bananas, divided 1 cup white sugar 3/4 cup butter, melted and cooled 2 large eggs 1/3 cup sour cream 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup chopped walnuts (optional) 2 teaspoons white sugar 1/2 teaspoon ground cinnamon

Direction Preheat an oven to 175 ° C/350 ° F then grease 5x9-in. loaf pan. Use fork to mash 2 bananas in bowl. Put 1 cup sugar and leftover 2 bananas in another bowl; use electric mixer to beat sugar and bananas for 3 minutes till fluffy and creamed. Beat vanilla extract, sour cream, eggs and melted butter in till combined thoroughly. Whisk salt, baking powder and flour in bowl; mix flour mixture into sugar-banana mixture. Fold walnuts and mashed bananas in; put batter in prepped loaf pan. Tap pan on counter a few times to get rid of air pockets. Mix cinnamon and 2 tsp. sugar in small bowl; sprinkle cinnamon sugar over loaf top. In preheated oven, bake for 1 hour 15 minutes till bread is set in middle and golden brown on top. Halfway through baking, rotate

bread pan in oven; cool for 10 minutes in pan. Remove to wire rack to accomplish cooling.

Nutrition Information Calories: 339 calories; Protein: 4.7 Total Fat: 17.2 Sodium: 256 Total Carbohydrate: 43.5 Cholesterol: 64

172.

Spiced Pumpkin Pecan Bread

Serving: 3 loaves. | Prep: 20mins | Cook: 01hours30mins | Ready in:

Ingredients 5 cups all-purpose flour 3 cups sugar 1 cup packed brown sugar 1 tablespoon baking soda 1 tablespoon ground cinnamon 2 teaspoons ground nutmeg 1-1/2 teaspoons ground cloves 1 can (29 ounces) solid-pack pumpkin 1 cup canola oil 4 eggs, lightly beaten 1/2 teaspoon rum extract 2 cups coarsely chopped pecans

Direction Mix cloves, nutmeg, cinnamon, baking soda, sugars and flour in a large bowl. Mix extract, eggs, oil and pumpkin in another bowl; stir into the dry ingredients until just moistened. Fold in pecans. Pour the batter into 3 greased 8x4-in. loaf pans. Bake at 325 ° until the inserted toothpick in the center is clean when coming out or for 1-1/2 hours. Cool 10 minutes; transfer from pans to wire racks.

Nutrition Information Calories: 201 calories Sodium: 87mg sodium Fiber: 2g fiber)

Total Carbohydrate: 29g carbohydrate (18g sugars Cholesterol: 18mg cholesterol Protein: 3g protein. Total Fat: 9g fat (1g saturated fat)

173.

Strawberry Muffins

Serving: 8 | Prep: | Cook: | Ready in:

Ingredients 1/4 cup canola oil 1/2 cup milk 1 egg 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup white sugar 1 3/4 cups all-purpose flour 1 cup chopped strawberries

Direction Preheat an oven to 190 ° C or 375 ° F; grease 8-cup muffin tin or line with paper liners. Mix egg, milk and oil in small bowl. Lightly whip. Stir sugar, baking powder, salt and flour in a big bowl. Toss in the chopped strawberries and mix to coat with flour. Add milk mixture and mix together. Fill the muffin cups. Bake for 25 minutes at 190 ° C or 375 ° F, or till tops spring back once touched. Let cool for 10 minutes and take off from pans.

Nutrition Information Calories: 233 calories; Sodium: 283 Total Carbohydrate: 35.9 Cholesterol: 24 Protein: 4.2

Total Fat: 8.2

174.

Streusel Pumpkin Sweet Rolls

Serving: 2 dozen. | Prep: 45mins | Cook: 20mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 1-1/4 cups warm 2% milk (110 ° to 115 ° ) 1 cup solid-pack pumpkin 1/2 cup sugar 1/2 cup butter, melted 1 teaspoon salt 4-3/4 to 5-3/4 cups all-purpose flour STREUSEL: 1-1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 3/4 cup cold butter, cubed GLAZE: 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 1 to 2 tablespoons 2% milk

Direction In warm milk, dissolve the yeast in a big bowl. Put in 4-3/4 cups flour, salt, butter, sugar and pumpkin. Mix till smooth. Mix in sufficient leftover flour to make a soft dough; dough will become sticky. Transfer to a floured area; knead for 6 to 8 minutes, till pliable and smooth. Put in an oiled bowl, flipping one time to oil the surface. Put on a cover and allow to rise in a warm area for an

hour till doubled in size. Deflate dough; halve. Roll every piece into a rectangle, 12x10 inches in size. Mix allspice, cinnamon, brown sugar and flour; cut in the butter till crumbly. Reserve a cup. On top of dough, scatter leftover streusel to within half inch of the edges; slightly press down. Beginning with a long side, roll dough up like jelly-roll; press seams to enclose. Slice each into 12 portions. Put in 2 oiled 13x9-inch baking pans, cut side facing down. Scatter with the reserved streusel. Put on cover and allow to rise for half an hour till doubled. Bake at 375 ° till golden brown, or about 20 to 25 minutes. In the meantime, mix vanilla, confectioners' sugar and sufficient milk to reach preferred consistency; drizzle on top of rolls. Serve while warm.

Nutrition Information Calories: 285 calories Protein: 4g protein. Total Fat: 10g fat (6g saturated fat) Sodium: 176mg sodium Fiber: 1g fiber) Total Carbohydrate: 45g carbohydrate (19g sugars Cholesterol: 26mg cholesterol

175.

Sweet Corn Beignets With Bacon Sugar Dust

Serving: 4 dozen. | Prep: 25mins | Cook: 5mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 1 cup warm 2% milk (110 ° to 115 ° ) 1-1/4 cups fresh or frozen corn, thawed 1/4 cup sugar 2 large eggs 1/4 cup butter, melted 1 teaspoon salt 1 teaspoon vanilla extract 4-1/2 to 5 cups all-purpose flour 2 cups confectioners' sugar 6 cooked bacon strips Oil for deep-fat frying

Direction Using a large bowl, pour in warm milk and dissolve the yeast. Add 4-1/2 cups of flour, eggs, butter, corn, sugar, salt, and vanilla. Beat all the ingredients together until a smooth consistency is achieved. Form a dough by stirring in some or all of the remaining flour. The dough will be soft and sticky. Transfer the soft dough onto a floured surface. Knead for about 68 minutes or until it becomes elastic and smooth; then place it in a greased bowl. Turn it over once to grease the top of the dough. Cover the bowl and put it in a warm place to rise till it has doubled in size approximately an hour. In the meantime, combine bacon and confectioners ’ sugar in a food processor. Blend the mixture in the processor until it is well

combined then set aside. When the dough is ready, punch down and turn it on a lightly floured surface. Roll it into a 16x12-in rectangle; cut in 2-inch squares. Heat oil to 375 º in a deep fryer or electric skillet then fry the squares until golden brown, a few at a time, 1-1/2 minutes per side. Transfer onto paper towels to drain and dust the squares with the bacon-sugar mixture. Best served warm.

Nutrition Information Calories: 117 calories Fiber: 0 fiber) Total Carbohydrate: 17g carbohydrate (7g sugars Cholesterol: 13mg cholesterol Protein: 2g protein. Total Fat: 5g fat (1g saturated fat) Sodium: 84mg sodium

176.

Sweet Potato Pan Rolls

Serving: 16 rolls. | Prep: 30mins | Cook: 20mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 1/2 cup warm water (110 ° to 115 ° ) 1/2 cup mashed sweet potato 1/4 cup butter, melted 3 tablespoons honey 2 tablespoons canola oil 1 egg 1 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon ground cinnamon Dash ground nutmeg 3-1/2 to 4 cups bread flour

Direction In warm water, dissolve the yeast in a big bowl. Put in 1 cup flour, nutmeg, cinnamon, sugar, salt, egg, oil, honey, butter and sweet potato. Beat till smooth on moderate speed. Mix in sufficient leftover flour to make a soft dough; dough will become sticky. Transfer to a floured area; knead for 6 to 8 minutes, till pliable and smooth. Put into an oiled bowl, flipping one time to oil the surface. Put on cover and allow to rise in a warm area for an hour till doubled in size. Deflate dough. Transfer to a slightly floured area; split into 16 portions. Form every portion into a round. Put into 2 oiled 9-inch round baking pans. Put on cover and allow to rise for half an hour till doubled.

Bake till golden brown, or about 20 to 25 minutes at 375 ° .

Nutrition Information Calories: 154 calories Sodium: 175mg sodium Fiber: 1g fiber) Total Carbohydrate: 25g carbohydrate (4g sugars Cholesterol: 21mg cholesterol Protein: 4g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 5g fat (2g saturated fat)

177.

Sweet Potato Cranberry Doughnuts

Serving: 2 dozen. | Prep: 25mins | Cook: 5mins | Ready in:

Ingredients 1/4 cup sugar 1-1/2 teaspoons active dry yeast 1 teaspoon ground cinnamon 1/2 teaspoon salt 4 to 4-1/2 cups all-purpose flour 1 cup 2% milk 1/4 cup shortening 2 tablespoons water 2 eggs 1/2 cup mashed sweet potatoes 1/2 cup finely chopped dried cranberries Oil for deep-fat frying 1 cup confectioners' sugar 2 to 3 tablespoons apple cider or juice

Direction Combine together in a big bowl the one and a half cups flour, salt, cinnamon, yeast and sugar. Heat the water, shortening and milk in a small saucepan at 120 ° F to 130 ° F; then mix into the dry ingredients. Whisk for 2 minutes on medium speed. Mix in the cranberries, mashed potatoes and eggs; mix for 2 more minutes. Add in left flour enough to make a firm dough. Don ’ t knead. Put in a bowl that is greased, flipping once to grease the top. Let it rise for about one hour in a warm place until double in size, covered. Smash the dough down. Put it onto a surface that is lightly floured then roll out to a thickness of 1/2 inch. Use a floured 2 1/2 inch donut cutter to slice; roll again the scraps. On a

baking sheet that is greased, place the dough 1 inch apart. Let it rise for about 30 minutes, covered until twice in size. Heat oil to 375 ° F in a deep fryer or electric skillet. A few at a time, fry donuts until both sides are golden brown in color. Use paper towels to drain. Mix apple cider and confectioners ’ sugar together, glaze warm doughnuts by dipping it into the mixture.

Nutrition Information Calories: 191 calories Fiber: 1g fiber) Total Carbohydrate: 27g carbohydrate (10g sugars Cholesterol: 18mg cholesterol Protein: 3g protein. Total Fat: 8g fat (1g saturated fat) Sodium: 63mg sodium

178.

Upside Down Banana Monkey Bread

Serving: 24 servings. | Prep: 45mins | Cook: 25mins | Ready in:

Ingredients 2 teaspoons active dry yeast 1 tablespoon plus 1/2 cup packed brown sugar, divided 1 cup warm 2% milk (110 ° to 115 ° ) 1 cup mashed ripe bananas (about 2 large) 1 large egg 2 tablespoons butter, melted 1 teaspoon salt 1 teaspoon ground cinnamon 5-1/4 to 5-3/4 cups all-purpose flour 2 teaspoons banana extract, optional GLAZE: 2/3 cup packed brown sugar 1/2 cup half-and-half cream 6 tablespoons butter, cubed COATING: 3/4 cup chopped pecans, toasted 6 tablespoons butter, melted 1-1/4 cups sugar 2-1/2 teaspoons ground cinnamon 1 large banana, sliced

Direction Melt 1 tbsp. brown sugar and yeast in warm milk in small bowl. Mix leftover brown sugar, 1 1/2 cups flour, cinnamon, salt, yeast mixture, butter, egg and bananas in a large bowl; add extract

(optional). Beat for 2 minutes on medium speed; mix enough leftover flour in to make a sticky and soft dough. On floured surface, turn dough; knead for 6-8 minutes till elastic and smooth. Put in grease bowl; grease top by turning once. Use plastic wrap to cover; rise for 1 hour till doubled in a warm place. Boil glaze ingredients, constantly mixing, in small saucepan. Keep 1/4 cup for topping; put leftover glaze in 13x9-in. greased baking pan then sprinkle pecans. Put melted butter in shallow bowl. Mix cinnamon and sugar in separate shallow bowl. Punch dough down. On lightly floured surface, turn out; divide them shape to 48 balls. In butter, dip dough balls; roll in sugar. Put in prepped pan. Use kitchen towel to cover; rise for 30 minutes till nearly doubled in warm place. Preheat an oven to 375 ° . Bake till golden brown for 25-30 minutes; cool for 5 minutes in pan. Invert onto serving plate. Put sliced banana on top; drizzle reserved glaze then serve warm.

Nutrition Information Calories: 296 calories Fiber: 2g fiber) Total Carbohydrate: 47g carbohydrate (24g sugars Cholesterol: 29mg cholesterol Protein: 4g protein. Total Fat: 10g fat (5g saturated fat) Sodium: 166mg sodium

179.

Whole Wheat Crescent Rolls

Serving: 2 dozen. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110 ° to 115 ° ) 1 cup 2% milk (110 ° to 115 ° ) 1/2 cup butter, softened 2 large eggs 2 cups whole wheat flour 2 cups all-purpose flour 1 cup mashed potato flakes 1/2 cup packed brown sugar 1 teaspoon salt 1/4 cup butter, melted

Direction Dissolve the yeast in warm water in a big bowl. Add salt, brown sugar, potato flakes, 1 cup of all-purpose flour, whole wheat flour, eggs, softened butter and milk and beat it for 3 minutes on medium speed. Mix in enough leftover all-purpose flour until a soft dough forms (the dough will get sticky). Transfer it to a floured surface and knead it for about 6 to 8 minutes, until it becomes elastic and smooth. Put it in a greased bowl and flip it once to grease the top. Put cover and allow it to rise for about an hour in a warm area until it doubles. Punch down the dough. Transfer it to a lightly floured surface, then split it into thirds. Roll each part into a 12-inch circle, then slice each circle into 8 wedges. Roll up the wedges from the wide ends and put it on the greased baking trays, point side down, and place it 2 inches apart.

Curve the ends to form crescents. Put cover and allow it to rise for 1 hour in a warm area or until it doubles. Bake for 8 to 10 minutes at 350 degrees or until it turns golden brown in color. Brush it with melted butter, then serve it warm.

Nutrition Information Calories: 162 calories Fiber: 2g fiber) Total Carbohydrate: 23g carbohydrate (5g sugars Cholesterol: 33mg cholesterol Protein: 4g protein. Total Fat: 7g fat (4g saturated fat) Sodium: 158mg sodium

180.

Whole Wheat Potato Rolls

Serving: 24 rolls. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 2 cups warm water (110 ° to 115 ° ) 1/2 cup sugar 1/2 cup canola oil 2 large eggs 1/3 cup mashed potato flakes 1-1/2 teaspoons salt 2 cups all-purpose flour 4 to 4-3/4 cups whole wheat flour 2 tablespoons butter, melted Quick-cooking oats, optional

Direction Dissolve the yeast in warm water in a small bowl. Mix together the 2 1/2 cups whole wheat flour, all-purpose flour, yeast mixture, potato flakes, salt, eggs, oil and sugar in a big bowl and beat it until it becomes smooth. Mix in enough leftover whole wheat flour until a soft dough forms (the dough will get sticky). Turn it onto a floured surface and knead it for about 6 to 8 minutes, until it becomes elastic and smooth. Put it in a greased bowl and flip it once to grease the top. Put plastic wrap to cover and allow it to rise for about 1 1/2 hours in a warm area, until it doubles. Punch down the dough. Transfer it to a lightly floured surface, then split and form it into 24 balls. Put it on the greased baking sheets and place it 2 inches apart. Use kitchen towels to cover and allow it to rise for about 30 minutes in a warm area, until it

doubles. Set an oven to preheat to 375 degrees. Brush melted butter on the tops. Sprinkle oats on top, if preferred. Bake for 9 to 11 minutes or until it turns light brown. Serve it warm.

Nutrition Information Calories: 182 calories Sodium: 163mg sodium Fiber: 3g fiber) Total Carbohydrate: 28g carbohydrate (4g sugars Cholesterol: 20mg cholesterol Protein: 5g protein. Diabetic Exchanges: 2 starch Total Fat: 7g fat (1g saturated fat)

181.

Yeast Corn Bread Loaf

Serving: 1 loaf (16 slices). | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 1-1/4 cups warm water (110 ° to 115 ° ), divided 1 cup yellow cornmeal 1/4 cup nonfat dry milk powder 3 tablespoons butter, softened 2 tablespoons sugar 1-1/2 teaspoons salt 2-1/4 to 2-3/4 cups all-purpose flour

Direction In a large bowl, dissolve yeast in 1/4 cup warm water. Mix in the milk powder, cornmeal, sugar, butter, salt, remaining water and 1 and 1/4 cups flour. Beat until smooth. Add in enough remaining flour in order to form a soft dough. Turn onto a floured surface; knead for around 6 to 8 minutes till elastic and smooth. In a bowl coated with cooking spray, place the dough, turning once to coat top. Let rise while covered in a warm place for approximately 1 hour till doubled in size. Punch dough down; shape into a loaf. Place in a loaf pan of 9x5inch covered with cooking spray. Cover and let rise for 30 minutes till doubled. Bake at 375 ° for 35 to 40 minutes or until it has the color of golden brown. Take away from pan to a wire rack for cooling.

Nutrition Information Calories: 129 calories Sodium: 254mg sodium

Fiber: 1g fiber) Total Carbohydrate: 23g carbohydrate (3g sugars Cholesterol: 6mg cholesterol Protein: 3g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 2g fat (1g saturated fat)

182.

Yuletide Banana Bread

Serving: 1 loaf. | Prep: 15mins | Cook: 01hours05mins | Ready in:

Ingredients 1 cup whole macadamia nuts, divided 1/2 cup butter, softened 1 cup sugar 2 eggs 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed ripe bananas (about 2 medium) 1/2 cup raisins 1/2 cup sweetened shredded coconut

Direction Process 1/2 cup of macadamia nuts till ground in blender/food processor; put aside. Chop leftover nuts; put aside. Cream sugar and butter in bowl; one by one, add eggs, beating well with every addition. Mix ground nuts, salt, baking soda and flour; mix into creamed mixture till just moist. Fold chopped nuts, coconut, raisins and bananas in. Put in 9x5-in. greased loaf pan; bake for 65-70 minutes at 350 ° till a toothpick exits clean. Before transferring from pan onto wire rack, cool for 10 minutes.

Nutrition Information Calories: 252 calories Protein: 3g protein. Total Fat: 14g fat (6g saturated fat) Sodium: 212mg sodium Fiber: 2g fiber)

Total Carbohydrate: 31g carbohydrate (19g sugars Cholesterol: 42mg cholesterol

Chapter 3: Comfort Food Stew Recipes ***

183.

Apple Cider Beef Stew

Serving: 6 | Prep: 30mins | Cook: 2hours15mins | Ready in:

Ingredients 3 tablespoons all-purpose flour 2 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon dried thyme 2 pounds cubed beef stew meat 3 tablespoons olive oil 2 1/2 cups apple cider 3/4 cup water 1/4 cup apple cider vinegar 1 large bay leaf 4 carrots, sliced 3 potatoes, cubed 2 onions, diced 2 celery stalks, chopped 1 large McIntosh apple, sliced

Direction Mix thyme, pepper, salt and flour in a bowl. Toss beef cubes in the flour mixture. Put a large pot or a Dutch oven over medium-high heat and warm olive oil up. Cook beef cubes on all sides until browned, working in batches. Stir cider vinegar, apple cider, water and browned meat in the pot and let it come to the boil. Put bay leaf into the pot; turn heat down to low. Simmer, partially covered, for 1 hour. Mix in apple, celery, onions, potatoes and carrots and simmer about 1 hour more or until the vegetables are tender.

Nutrition Information Calories: 526 calories; Total Carbohydrate: 51.5 Cholesterol: 81 Protein: 29.9 Total Fat: 22.2 Sodium: 891

184.

Artichoke Beef Stew

Serving: 6-8 servings. | Prep: 25mins | Cook: 07hours30mins | Ready in:

Ingredients 1/3 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 2-1/2 pounds beef stew meat, cut into 1-inch cubes 3 tablespoons canola oil 1 can (10-1/2 ounces) condensed beef consomme, undiluted 2 medium onions, halved and sliced 1/2 pound small fresh mushrooms, halved 1 cup red wine or beef broth 1 garlic clove, minced 1/2 teaspoon dill weed 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped Hot cooked noodles

Direction Mix in a big resealable plastic bag the pepper, salt and flour. Put in beef, only a few pieces at a time, and coat by shaking. Brown beef in oil in a big skillet in batches. With a slotted spoon, move to a 3- or 4-qt. slow cooker. Add consomme gradually to the pan, stirring to make browned bits loosen. Stir in dill, garlic, wine, mushrooms and onions. Pour over beef. Cook for low with cover on for 7-8 hours or until soft. Add the artichokes and stir; cook for half an hour more or until completely heated. Serve with noodles.

Nutrition Information Calories: 355 calories Total Carbohydrate: 11g carbohydrate (3g sugars Cholesterol: 90mg cholesterol Protein: 30g protein. Total Fat: 19g fat (5g saturated fat) Sodium: 682mg sodium Fiber: 1g fiber)

185.

Autumn Slow Cooked Beef Stew

Serving: 8 servings. | Prep: 35mins | Cook: 06hours00mins | Ready in:

Ingredients 2 pounds boneless beef chuck roast, cubed 1/2 teaspoon garlic salt 1/2 teaspoon pepper 2 tablespoons olive oil 2 cups dry red wine or reduced-sodium beef broth 1 cup reduced-sodium beef broth 4 garlic cloves, minced 1 teaspoon rubbed sage 1 teaspoon dried thyme 1/2 teaspoon salt 2-1/2 pounds small red potatoes (about 20) 4 medium carrots, cut into 1-inch pieces 1 large onion, halved and sliced 2 medium pears, quartered 1 cup walnut halves 1 cup dried apricots 2 tablespoons cornstarch 3 tablespoons cold water

Direction Sprinkle pepper and garlic salt over the beef. Place a large frying pan on medium-high heat with oil. Cook beef in batches until browned. Use a slotted spoon to remove beef; place into a 6-quart slow cooker. Combine salt, thyme, sage, garlic, broth and wine together in a

large bowl; transfer to the beef. Put apricots, walnuts, pears, onion, carrots and potatoes on top. Cook on Low with a cover until the meat is soft, or for 6-8 hours; skim the fat. Combine water and cornstarch properly until smooth in a small bowl; gradually mix into the stew. Cook on High with a cover for 20-30 minutes or until the sauce is remarkably thickened.

Nutrition Information Calories: 522 calories Protein: 29g protein. Total Fat: 23g fat (5g saturated fat) Sodium: 394mg sodium Fiber: 8g fiber) Total Carbohydrate: 51g carbohydrate (17g sugars Cholesterol: 74mg cholesterol

186.

Autumn Vegetable Beef Stew

Serving: 4 servings. | Prep: 20mins | Cook: 01hours45mins | Ready in:

Ingredients 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1 pound round steak, cut into 1-inch cubes 1 tablespoon canola oil 1 tablespoon all-purpose flour 1-1/2 cups water 1 medium onion, chopped 1/2 cup tomato sauce 2 beef bouillon cubes 1/2 teaspoon caraway seeds 1 bay leaf 2 medium potatoes, peeled and cut into 1-inch cubes 2 medium turnips, peeled and cut into 1-inch cubes 2 medium carrots, cut into 1-inch slices

Direction Combine paprika, pepper and salt; toss with beef. Brown beef in oil over medium heat in a large saucepan. Sprinkle with flour; stir well. Add onion, water, tomato sauce, bay leaf, caraway seeds and bouillon. Cover while simmering for 1 hour. Add carrots, turnips and potatoes; simmer covered for 45 minutes or until meat and vegetables are tender. Eliminate bay leaf.

Nutrition Information Calories: 297 calories

Sodium: 1249mg sodium Fiber: 4g fiber) Total Carbohydrate: 28g carbohydrate (8g sugars Cholesterol: 64mg cholesterol Protein: 29g protein. Total Fat: 7g fat (2g saturated fat)

187.

Barley Burger Stew

Serving: 2 servings. | Prep: 15mins | Cook: 50mins | Ready in:

Ingredients 1/2 pound ground beef 1 small onion, chopped 1/4 cup chopped celery 2-1/4 cups tomato juice 1/2 cup water 1/4 cup medium pearl barley 1 to 1-1/2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon pepper

Direction Cook celery, onion, and beef in a large saucepan on medium heat until the meat is no longer pink, then drain. Stir in pepper, salt, chili powder, barley, water, and tomato juice, then allow to boil. Lower the heat and simmer, covered, for 50 - 60 minutes or until the barley becomes tender.

Nutrition Information Calories: 332 calories Sodium: 1681mg sodium Fiber: 6g fiber) Total Carbohydrate: 35g carbohydrate (12g sugars Cholesterol: 56mg cholesterol Protein: 25g protein. Total Fat: 11g fat (5g saturated fat)

188.

Beef Burgundy Stew

Serving: 2 servings. | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 pound beef top sirloin steak, cut into thin strips 2 tablespoons canola oil, divided 1 medium onion, thinly sliced 1 garlic clove, minced 2/3 cup beef broth 2/3 cup burgundy wine or additional beef broth 1/2 teaspoon dried basil Hot cooked egg noodles

Direction Combine pepper, salt, and flour in a big plastic resealable bag; Add a few pieces of beef at a time, then shake to coat them. Brown the beef on all sides with 1 tablespoon of oil using a small skillet. Remove the beef and set them aside. Use the same skillet to saut é garlic and onion with the remaining oil until soft. Return the beef into the pan and stir in basil, wine, and broth, then boil. Turn the heat down and simmer while covered until the meat is soft, or for about 25 - 30 minutes. Serve this along with egg noodles.

Nutrition Information Calories: 486 calories Protein: 36g protein.

Total Fat: 23g fat (5g saturated fat) Sodium: 648mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (6g sugars Cholesterol: 94mg cholesterol

189.

Beef Stew Provencal

Serving: 6 servings. | Prep: 35mins | Cook: 06hours00mins | Ready in:

Ingredients 4 medium carrots, chopped 4 celery ribs, chopped 1 cup beef broth 1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained 1 can (6 ounces) tomato paste 1 small onion, chopped 1/3 cup honey 1/4 cup balsamic vinegar 1 garlic clove, minced 1 teaspoon dried thyme 1/2 teaspoon onion powder 1/4 teaspoon white pepper 1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons olive oil Hot cooked mashed potatoes or egg noodles

Direction In a 4-quart slow cooker, mix the first twelve ingredients. Mix pepper, salt, flour and beef in a big bowl; toss to coat. Brown the beef in oil in batches in a big skillet. Move into the slow cooker. Keep it covered and cook on low heat till beef becomes soft or for 6 to 8 hours. Serve along with mashed potatoes.

Nutrition Information Calories: 588 calories Total Fat: 27g fat (8g saturated fat) Sodium: 581mg sodium Fiber: 5g fiber) Total Carbohydrate: 44g carbohydrate (23g sugars Cholesterol: 123mg cholesterol Protein: 43g protein.

190.

Beef Stew With Herb Dumplings

Serving: 10-12 servings. | Prep: 30mins | Cook: 02hours15mins | Ready in:

Ingredients 1/2 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon pepper 2 pounds beef stew meat, cut into 1-inch cubes 2 tablespoons canola oil 4 cups water 5 medium potatoes, peeled and cubed 2 medium onions, chopped 1-1/2 cups sliced carrots (1/2-inch pieces) 1 cup chopped celery 2 tablespoons minced fresh parsley 1/2 teaspoon dried thyme 1 bay leaf Browning sauce, optional DUMPLINGS: 1-1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon rubbed sage 3 tablespoons shortening 3/4 cup milk

Direction

Mix together pepper, salt and flour in a resealable plastic bag. Put in several pieces of beef at a time and shake to coat well. Brown beef in a Dutch oven with oil. Put in water and bring to a boil. Lower heat and simmer with a cover about 1 1/2 hours. Put in bay leaf, thyme, parsley and vegetables, then simmer with a cover for a half hour, until both vegetables and meat are softened. Get rid of bay leaf and put in browning sauce, if you want. To make dumplings, mix together sage, thyme, salt, baking powder and flour. Slice in shortening until the mixture like coarse crumbs, then stir in milk until combined. Drop on simmering stew with heaping tablespoonfuls of mixture, then place a cover and simmer until a toothpick exits clean after being inserted in a dumpling, about 15 to 20 minutes. Avoid lifting the cover while simmering. Serve instantly.

Nutrition Information Calories: 312 calories Sodium: 663mg sodium Fiber: 3g fiber) Total Carbohydrate: 33g carbohydrate (5g sugars Cholesterol: 49mg cholesterol Protein: 19g protein. Total Fat: 11g fat (3g saturated fat)

191.

Beefy Cabbage Bean Stew

Serving: 6 servings. | Prep: 20mins | Cook: 06hours00mins | Ready in:

Ingredients 1/2 pound lean ground beef (90% lean) 3 cups shredded cabbage or angel hair coleslaw mix 1 can (16 ounces) red beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 3/4 cup salsa or picante sauce 1 medium green pepper, chopped 1 small onion, chopped 3 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon pepper

Direction In a large skillet, cook beef until no longer pink for 4-6 minutes over medium heat, breaking into crumbles; drain. Place meat to a slow cooker (4 qt). Put in the remaining ingredients. Cover and cook on low for 6-8 hours until cabbage is tender.

Nutrition Information Calories: 177 calories Sodium: 591mg sodium Fiber: 7g fiber) Total Carbohydrate: 23g carbohydrate (5g sugars Cholesterol: 24mg cholesterol Protein: 13g protein. Diabetic Exchanges: 1 starch

Total Fat: 4g fat (1g saturated fat)

192.

Burgundy Beef Stew

Serving: 6 servings. | Prep: 25mins | Cook: 08hours00mins | Ready in:

Ingredients 1/2 cup all-purpose flour 1 pound beef top sirloin steak, cut into 1/2-inch pieces 3 turkey bacon strips, diced 8 small red potatoes, halved 2 medium carrots, cut into 1-inch pieces 1 cup sliced fresh mushrooms 3/4 cup frozen pearl onions, thawed 3 garlic cloves, minced 1 bay leaf 1 teaspoon dried marjoram 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1/2 cup reduced-sodium beef broth 1 cup Burgundy wine or additional reduced-sodium beef broth 6 cups hot cooked egg noodles

Direction In a big resealable plastic bag, put flour. Add beef, several pieces each time, and shake to coat. In a big grease-coated frying pan, brown bacon and beef on all sides in batches. In a 5-qt. slow cooker, put bacon and beef. Mix in wine, broth, seasonings, garlic, and vegetables. Put a cover on and cook on low until the meat is soft, or for about 8-9 hours. Remove the bay leaf. Thicken the cooking juices if you want. Enjoy with noodles.

Nutrition Information Calories: 388 calories Sodium: 434mg sodium Fiber: 4g fiber) Total Carbohydrate: 49g carbohydrate (4g sugars Cholesterol: 70mg cholesterol Protein: 26g protein. Diabetic Exchanges: 3 starch Total Fat: 7g fat (2g saturated fat)

193.

Cabbage Patch Stew

Serving: 4 | Prep: 20mins | Cook: 7hours | Ready in:

Ingredients 1 pound lean ground beef 1 onion, chopped 1 (15 ounce) can ranch-style beans 1/4 teaspoon ground cumin 3 cloves garlic, minced 2 1/2 cups chopped cabbage 1 green bell pepper, chopped 1 (14.5 ounce) can stewed tomatoes, with liquid 2 stalks celery, chopped 1/4 cup picante sauce 1 cup water salt to taste freshly ground pepper, to taste

Direction Brown ground beef with onion on medium heat in the skillet. Drain off fat. In the crock pot, mix green pepper, cabbage, garlic, cumin, and ranch-style beans. Mix in beef mixture, water, picante sauce, celery, and stewed tomatoes. Season to taste with pepper and salt. Keep it covered and cook for 6 - 8 hours.

Nutrition Information Calories: 374 calories; Protein: 29.9 Total Fat: 14.3

Sodium: 914 Total Carbohydrate: 31.2 Cholesterol: 74

194.

Cazuela

Serving: 6 servings. | Prep: 5mins | Cook: 30mins | Ready in:

Ingredients 6 chicken drumsticks or thighs 3 cups cubed peeled butternut squash (1-inch cubes) 6 small potatoes, peeled 6 pieces of fresh or frozen corn on the cob (2 inches each) 3 carrots, cut into 1-inch chunks 3 cans (14-1/2 ounces each) chicken broth Hot cooked rice Hot pepper sauce to taste Salt and pepper to taste Minced fresh cilantro or parsley

Direction Arrange broth, carrots, corn, potatoes, squash and chicken in a Dutch oven or a soup kettle; bring to a boil. Lower the heat and simmer, covered, for 25 minutes or until chicken is well cooked and vegetables are softened. Serve on top of rice in a shallow soup bowl. Serve with parsley or cilantro, pepper, salt and hot pepper sauce.

Nutrition Information Calories: 416 calories Sodium: 968mg sodium Fiber: 8g fiber) Total Carbohydrate: 67g carbohydrate (12g sugars Cholesterol: 52mg cholesterol Protein: 23g protein.

Total Fat: 8g fat (2g saturated fat)

195.

Chicken Brunswick Stew

Serving: 6 | Prep: 15mins | Cook: 37mins | Ready in:

Ingredients 2 1/2 pounds chopped, cooked chicken 2 cups water 1 teaspoon ground black pepper 1/2 teaspoon salt 4 tomatoes, sliced 1 1/2 onions, chopped 1 (16 ounce) package frozen lima beans, thawed 1 (16 ounce) package frozen corn kernels, thawed 1 (16 ounce) package frozen okra, thawed 1 bay leaf

Direction Mix salt, pepper, water and chicken in a big microwave-safe bowl. For 15 minutes, microwave on high. Stir in bay leaf, okra, corn, limas, onions and tomatoes. Microwave 7 minutes. Take bay leaf out and microwave, stirring occasionally, for 15 more minutes until soft.

Nutrition Information Calories: 615 calories; Total Fat: 25 Sodium: 339 Total Carbohydrate: 41.8 Cholesterol: 148 Protein: 57.7

196.

Chicken And Sausage Stew

Serving: 8-10 servings. | Prep: 15mins | Cook: 60mins | Ready in:

Ingredients 1 broiler/fryer chicken (3 to 4 pounds) 2 quarts water 2 pounds Johnsonville ® Hot Italian Sausage Links, 6 bacon strips 2 garlic cloves, minced 1 tablespoon minced fresh parsley 1 teaspoon dried oregano 1 can (16 ounces) crushed tomatoes 1 can (8 ounces) tomato sauce 8 ounces elbow macaroni, cooked and drained Salt and pepper to taste

Direction In a Dutch oven, add the water and chicken. Let it boil. Remove fat and lower heat. Cover the lid and gently boil for 30-45 minutes or until chicken is tender. In the meantime, prick the skins of the sausages; put in a small saucepan and add water to cover. Let it boil. Cook for 20-30 minutes or until the sausages are not pink anymore. Strain. Using a large skillet, sear sausages until all sides are brown. Let it cool and slice into bite-size portions; reserve. Put the bacon in a small skillet and cook on medium heat until crisp. Move from the skillet using a slotted spoon to paper towels; strain. Set aside 2 tablespoons drippings. Break bacon into pieces and reserve. Stir-fry the garlic in the drippings until softened. Take the chicken out from the Dutch oven; let it cool. Strain

broth; remove fat. Set 5 cups broth aside. Separate chicken from the bones; slice into bite-size portions. Using the Dutch oven, add the reserved chicken broth. Mix in the oregano, parsley, bacon, sausage and chicken. Let it boil. Lower heat; cover lid and boil gently for 10-15 minutes. M in the pepper, salt, macaroni, tomato sauce, and tomatoes; boil gently for 10 more minutes or until heated through.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

197.

Chicken And Vegetable Stew

Serving: 5 servings, 1 cup each | Prep: 25mins | Cook: | Ready in:

Ingredients 1 Tbsp. oil 1 lb. boneless skinless chicken breast s, sliced 10 small carrot s (1/2 lb.) 1 cup fat-free reduced-sodium chicken broth 1/2 cup PHILADELPHIA Cream Cheese Spread 2 leek s, white parts only, sliced

Direction 1. In a big saucepan, heat oil over medium heat. Add carrots and chicken, cook, stirring often, about 5 minutes. 2. Put cream cheese spread and broth into the saucepan. Heat to a boil. Cover and simmer over low heat until chicken is done, about 10 minutes, adding leeks after 5 minutes of simmering.

Nutrition Information Calories: 230 Fiber: 2 g Sugar: 4 g Total Carbohydrate: 11 g Protein: 22 g Total Fat: 11 g Saturated Fat: 4.5 g Sodium: 270 mg Cholesterol: 70 mg

198.

Chilly Night Beef Stew

Serving: 10 servings. | Prep: 30mins | Cook: 08hours30mins | Ready in:

Ingredients 6 tablespoons all-purpose flour 1-1/2 teaspoons salt, divided 1 teaspoon pepper, divided 2 pounds beef stew meat 1/4 cup olive oil 4 medium potatoes, peeled and cubed 6 medium carrots, sliced 2 medium onions, halved and sliced 4 celery ribs, sliced 2 cans (14-1/2 ounces each) beef broth 2 cans (11-1/2 ounces each) V8 juice 2 teaspoons Worcestershire sauce 6 garlic cloves, minced 2 bay leaves 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon paprika 6 tablespoons cornstarch 1/2 cup cold water

Direction Combine 1 teaspoon salt, flour, and 1/2 teaspoon pepper in a big resealable plastic bag. Add a few pieces of beef at a time and shake to coat. Brown beef in batches in a big skillet with oil. Transfer meat and

drippings to a slow cooker (6 qt). Add the celery, potatoes, onion, and carrots. Combine the broth, juice, pepper, garlic, basil, paprika, bay leaves, thyme, and remaining salt and Worcestershire sauce; sprinkle over top. Cover and cook on low for 8-10 hours until meat and vegetables are tender. Combine water and cornstarch until smooth; stir into stew. Cover and cook until thickened or for 30 minutes longer. Discard bay leaves.

Nutrition Information Calories: 310 calories Protein: 21g protein. Total Fat: 12g fat (3g saturated fat) Sodium: 874mg sodium Fiber: 4g fiber) Total Carbohydrate: 28g carbohydrate (7g sugars Cholesterol: 56mg cholesterol

199.

Chunky Sirloin Beef Stew

Serving: 6 servings. | Prep: 5mins | Cook: 35mins | Ready in:

Ingredients 1 pound beef sirloin steak, cut into 1/2-inch cubes 3 medium carrots, sliced 4 celery ribs, sliced 1 small onion, chopped 2 tablespoons canola oil 2 cans (14-1/2 ounces each) beef broth 2 garlic cloves, minced 1 teaspoon dried rosemary, crushed 3/4 teaspoon pepper 1/4 cup cornstarch 1/4 cup cold water 1 teaspoon browning sauce, optional

Direction Cook beef, onion, celery, and carrots in oil until beef is browned in a Dutch oven; drain well. Add pepper, rosemary, garlic, and broth. Bring to a boil. Lower heat; simmer, covered until beef and vegetables are tender, or for 12 to 15 minutes. Stir cornstarch with water until no lumps remain; slowly mix into beef mixture. Bring to a boil; cook, stirring until thickened, or for 2 minutes. If desired, mix in browning sauce.

Nutrition Information Calories: 184 calories Protein: 16g protein. Total Fat: 8g fat (2g saturated fat)

Sodium: 306mg sodium Fiber: 2g fiber) Total Carbohydrate: 11g carbohydrate (3g sugars Cholesterol: 42mg cholesterol

200.

Contest Winning Gone All Day Stew

Serving: 8 servings. | Prep: 25mins | Cook: 04hours00mins | Ready in:

Ingredients 1/4 cup all-purpose flour 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes 2 tablespoons canola oil 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1 cup water or red wine 2 teaspoons beef bouillon granules 3 teaspoons Italian seasoning 1 bay leaf 1/2 teaspoon coarsely ground pepper 6 medium onions, quartered 4 medium potatoes, cut into 1-1/2-inch pieces 3 medium carrots, cut into 1-inch pieces 12 large fresh mushrooms 1 celery rib, cut into 1-inch pieces Hot cooked egg noodles, optional

Direction In a big resealable plastic bag, add flour. Put in beef, several pieces at a time, and coat by shaking. In batches, brown meat in a big skillet with oil; drain. Move to a 5-qt. slow cooker. Mix the seasonings, bouillon, water and tomato soup in a small bowl; add mixture on top of beef. Add the celery, mushrooms, carrots, potatoes and onions. Cook on low with a cover on until meat is soft or for 4-5 hours. Discard bay leaf. If you like, serve with egg noodles.

Nutrition Information Calories: 416 calories Sodium: 497mg sodium Fiber: 6g fiber) Total Carbohydrate: 43g carbohydrate (14g sugars Cholesterol: 74mg cholesterol Protein: 28g protein. Total Fat: 15g fat (5g saturated fat)

201.

Country Style Stew

Serving: 18-22 servings (5-1/2 quarts). | Prep: 20mins | Cook: 02hours00mins | Ready in:

Ingredients 2 pounds ground beef 1 can (32 ounces) tomato juice 4 cups water 4 medium carrots, sliced 1 large onion, diced 2 cups frozen sliced okra 1-1/2 cups shredded cabbage 1-1/2 cups diced celery 1 cup frozen green beans 1 cup frozen peas 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained 1 can (15-1/4 ounces) lima beans, rinsed and drained 1 can (11 ounces) Mexican-style corn 5 teaspoons beef bouillon granules 1 teaspoon seasoned salt 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/4 teaspoon celery salt

Direction In a Dutch oven, cook beef over medium heat until no longer

pink; drain. Add the rest of ingredients; then bring to a boil. Decrease heat; simmer covered for 2 hours or until vegetables are tender.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

202.

Creamy Chicken Broccoli Stew

Serving: 8 servings. | Prep: 15mins | Cook: 06hours00mins | Ready in:

Ingredients 8 bone-in chicken thighs, skin removed (about 3 pounds) 1 cup Italian salad dressing 1/2 cup white wine or chicken broth 6 tablespoons butter, melted, divided 1 tablespoon dried minced onion 1 tablespoon garlic powder 1 tablespoon Italian seasoning 3/4 teaspoon salt, divided 3/4 teaspoon pepper, divided 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 package (8 ounces) cream cheese, softened 2 cups frozen broccoli florets, thawed 2 pounds red potatoes, quartered

Direction In a 4 qt slow cooker, arrange chicken. In a small bowl, mix together 1/2 teaspoon pepper, 1/2 teaspoon salt, Italian seasoning, garlic powder, onion, 4 tablespoons butter, wine, and salad dressing until well combined; add to chicken. Cook, covered, for 5 hours on low. Skim all the fat. In a small bowl, combine 2 cups liquid from slow cooker, cream cheese and soup until well incorporated; pour into slow cooker. Cook, covered, for another 45 minutes or until chicken is softened, when there is 30 minutes of cooking left, add broccoli. In the meantime, cover potatoes with water in a big saucepan.

Bring to a boil. Lower the heat and simmer, covered, for 15 to 20 minutes until softened. Drain and add back to pan. Mash potatoes with pepper, salt and remaining butter. Serve mashed potatoes with chicken and broccoli mixture.

Nutrition Information Calories: 572 calories Protein: 29g protein. Total Fat: 36g fat (14g saturated fat) Sodium: 1126mg sodium Fiber: 3g fiber) Total Carbohydrate: 28g carbohydrate (5g sugars Cholesterol: 142mg cholesterol

203.

Dublin Dumpling Stew

Serving: 6 servings. | Prep: 20mins | Cook: 01hours25mins | Ready in:

Ingredients 1 pound boneless pork, trimmed and cut into 1-inch cubes 2 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped celery 1 garlic clove, minced 5 medium carrots 3 cups water 1 tablespoon beef bouillon granules 1 teaspoon salt 1/4 cup all-purpose flour 1/2 cup cold water 1 package (10 ounces) frozen mixed vegetables DUMPLINGS: 1-1/2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon caraway seeds 1/2 teaspoon salt 1/4 teaspoon ground mustard 1 egg 2/3 cup milk 2 tablespoons canola oil

Direction

Brown pork in a Dutch oven with butter over medium heat. Put in garlic, celery and onion; cook till the vegetables become tender. Quarter carrots lengthwise; cut into 2-in. pieces; put into the pork mixture. Put in salt, bouillon and water. Boil. Lower the heat; simmer with a cover till the vegetables and meat become tender, 45 minutes. Mix cold water with flour till smooth; mix into the stew. Boil; cook while stirring till thickened, 2 minutes. Put in the mixed vegetables; turn the heat down to low. In a small bowl, combine mustard, salt, caraway seeds, baking powder, sugar and flour for dumplings. Whisk together oil, milk and egg; put into dry ingredients all at once. Stir just till moistened. Drops by tablespoonfuls over the stew. Simmer with a cover till a toothpick comes out clean when inserted into a dumpling, 25 minutes.

Nutrition Information Calories: 411 calories Sodium: 1256mg sodium Fiber: 5g fiber) Total Carbohydrate: 45g carbohydrate (10g sugars Cholesterol: 94mg cholesterol Protein: 24g protein. Total Fat: 15g fat (5g saturated fat)

204.

Easy Meatball Stew

Serving: 1 serving. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 1 portion Versatile Beef Mix, thawed 2 tablespoons all-purpose flour 2 teaspoons canola oil 1 small potato, peeled and quartered 1 small carrot, cut into 1-inch pieces 1/2 cup beef gravy 1/3 cup water 1/3 cup sliced celery 1/4 cup chopped onion 1 teaspoon Worcestershire sauce 1 garlic clove, minced 1/8 teaspoon paprika Dash dried thyme

Direction Shape 3 meatballs from the beef mix and coat them with flour. Brown the meatballs on all sides with oil in a big skillet. Remove then keep warm. Add the rest of the ingredients into the skillet and allow to boil. Lower the heat. Simmer, covered, for 20 minutes. Stir in the meatballs and set to a boil. Decrease the heat and simmer while covered for another 15 minutes or until the meat is no longer pink.

Nutrition Information Calories: 574 calories

Total Carbohydrate: 62g carbohydrate (10g sugars Cholesterol: 131mg cholesterol Protein: 32g protein. Total Fat: 21g fat (6g saturated fat) Sodium: 1578mg sodium Fiber: 6g fiber)

205.

Favorite Meatball Stew

Serving: 10 servings (2-1/2 quarts). | Prep: 60mins | Cook: 30mins | Ready in:

Ingredients 3 eggs, lightly beaten 2/3 cup seasoned bread crumbs 1/3 cup grated Parmesan cheese Dash pepper 1/2 pound each ground beef, pork and veal 4 medium potatoes, peeled and cubed 3 medium carrots, sliced 1-1/2 cups chopped celery 1 medium onion, cut into wedges 1 garlic clove, minced 1 envelope onion soup mix 2-1/4 cups water 1 cup frozen peas 4-1/2 teaspoons minced fresh parsley

Direction Combine the bread crumbs, pepper, cheese and eggs in a large bowl. Crumble veal, pork and beef over mixture and mix well. Form into 1 and a half inches balls. In a shallow baking pan, place meatballs on a greased rack. Bake at 350 ° for 20-25 minutes or until no longer pink. Place the potatoes, meatballs, garlic, carrots, onion and celery in a Dutch oven. Combine in a small bowl water and soup mix; pour mixture over meatball blend. Set to a boil. Decrease heat; simmer while covered for 25-30 minutes or until vegetables are tender.

Add in peas and parsley then heat through.

Nutrition Information Calories: 265 calories Fiber: 3g fiber) Total Carbohydrate: 25g carbohydrate (5g sugars Cholesterol: 110mg cholesterol Protein: 18g protein. Total Fat: 10g fat (4g saturated fat) Sodium: 505mg sodium

206.

French Beef Stew

Serving: 8 | Prep: | Cook: | Ready in:

Ingredients 1 1/2 pounds cubed beef stew meat 1/4 cup all-purpose flour 2 tablespoons vegetable oil 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (14 ounce) can beef broth 4 carrots, chopped 2 potatoes, peeled and chopped 3/4 teaspoon dried thyme 2 tablespoons Dijon-style prepared mustard salt and pepper to taste

Direction In a large plastic food storage bag, mix flour and meat together; toss to evenly coat. In a 6-quart saucepan with hot vegetable oil, cook in meat until fully browned. Taste with pepper and salt to your preference. Include in thyme, potatoes, carrots, beef broth and diced tomatoes. Bring to a boil; lower the heat to medium-low; simmer with a cover until the beef is tender, or for 1 hour.

Nutrition Information Calories: 343 calories; Protein: 18.7 Total Fat: 20.1 Sodium: 491 Total Carbohydrate: 20

Cholesterol: 57

207.

Grandma's Beef Stew

Serving: 2 servings. | Prep: 10mins | Cook: 01hours20mins | Ready in:

Ingredients 1/2 pound lean ground beef (90% lean) 1/2 medium onion, chopped 3 tablespoons chopped green pepper 1 can (8-3/4 ounces) whole kernel corn, drained 2/3 cup condensed tomato soup, undiluted 1-1/2 teaspoons Worcestershire sauce 1 teaspoon sugar 3/4 teaspoon salt

Direction Cook the green pepper, onion, and beef in a large saucepan on medium heat until the meat is no longer pink, then drain. Add in the remaining ingredients, and boil. Decrease the heat and simmer while covered for 30 minutes.

Nutrition Information Calories: 341 calories Protein: 26g protein. Total Fat: 9g fat (3g saturated fat) Sodium: 1826mg sodium Fiber: 4g fiber) Total Carbohydrate: 33g carbohydrate (16g sugars Cholesterol: 56mg cholesterol

208.

Ground Beef Biscuit Stew

Serving: 6 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 1 pound ground beef 1 medium onion, chopped 1 can (14-1/2 ounces) stewed tomatoes, cut up 1 package (10 ounces) frozen mixed vegetables 1 can (8 ounces) tomato sauce BISCUITS: 1 cup all-purpose flour 1-1/2 teaspoons baking powder 2 tablespoons shortening 2/3 cup milk 1 teaspoon prepared mustard 1/2 cup shredded cheddar cheese, divided

Direction Cook onion and beef in a big frying pan over medium heat until the meat is not pink anymore; strain. Mix in tomato sauce, mixed vegetables, and tomatoes. Move to a greased 11x7-inch baking dish. Bake with a cover for 15 minutes at 400 ° F. In the meantime, prepare the biscuits. Mix baking powder and flour together in a small bowl. Cut in shortening until mixture looks like coarse crumbs. Mix in mustard and milk until the mixture shapes a soft dough. Add 6 tablespoons of cheese. Drop onto the stew by tablespoonfuls. Bake until turning golden brown, about 15-20 minutes. Use the leftover cheese to sprinkle on top.

Nutrition Information Calories: 348 calories Cholesterol: 51mg cholesterol Protein: 21g protein. Total Fat: 15g fat (7g saturated fat) Sodium: 544mg sodium Fiber: 4g fiber) Total Carbohydrate: 33g carbohydrate (9g sugars

209.

Ground Beef Stew

Serving: 6 servings. | Prep: 15mins | Cook: 06hours00mins | Ready in:

Ingredients 2 large potatoes, sliced 2 medium carrots, sliced 1 can (15 ounces) peas, drained 3 medium onions, sliced 2 celery ribs, sliced 1-1/2 pounds ground beef, cooked and drained 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1-1/3 cups water

Direction In a 5-quart slow cooker, put the first six ingredients listed in order in layers. In a tiny bowl, mix water and soup together. Spread over beef. Cook on low while covered for 6-8 hours, until vegetables are softened.

Nutrition Information Calories: 385 calories Total Fat: 11g fat (5g saturated fat) Sodium: 580mg sodium Fiber: 7g fiber) Total Carbohydrate: 46g carbohydrate (14g sugars Cholesterol: 56mg cholesterol Protein: 27g protein.

210.

Healthy Vegetable Beef Stew

Serving: 14 servings. | Prep: 25mins | Cook: 02hours30mins | Ready in:

Ingredients 1-1/2 pounds boneless beef chuck roast 1 tablespoon canola oil 1 large sweet onion, chopped 3 garlic cloves, peeled and sliced 3 cups water, divided 1 can (28 ounces) diced tomatoes, undrained 1 medium eggplant, peeled and cut into 3/4-inch cubes 2 medium potatoes, peeled and cut into 3/4-inch cubes 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 1 can (15 ounces) tomato sauce 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon pepper 1 package (16 ounces) frozen sliced okra, thawed 1-1/2 cups frozen cut green beans, thawed 4-1/2 cups uncooked egg noodles

Direction Brown all sides of the roast in oil in a stockpot. Take out and put aside. Add garlic and onion to the pan; cook until soft. Put the meat back to the pan. Pour in 2 cups of water. Boil it. Lower the heat, simmer with a cover until the meat is soft, about 1-1/2 to 2 hours. Transfer the meat to a cutting board. Slice into pieces, about 3/4inch each, put back to the pan. Mix in the leftover water, pepper,

salt, cinnamon, tomato sauce, beans, potatoes, eggplant, and tomatoes. Boil it. Lower the heat, simmer with a cover until the vegetables are soft, about 20-25 minutes. During the final 5 minutes of cooking, add green beans and okra. In the meantime, cook noodles following the package instructions. Enjoy with the stew.

Nutrition Information Calories: 248 calories Cholesterol: 45mg cholesterol Protein: 16g protein. Diabetic Exchanges: 2 lean meat Total Fat: 7g fat (2g saturated fat) Sodium: 315mg sodium Fiber: 6g fiber) Total Carbohydrate: 32g carbohydrate (7g sugars

211.

Hearty Beef Stew

Serving: 4 | Prep: 20mins | Cook: 6hours | Ready in:

Ingredients 1 pound cubed beef stew meat 1/4 cup all-purpose flour 1 tablespoon paprika salt and pepper to taste 2 cups beef broth 1 1/2 tablespoons teriyaki sauce 1 onion, chopped 3 carrots, sliced 1 stalk celery, sliced 2 potatoes, cubed 1/2 pound mushrooms, quartered 2 cloves garlic, minced 1 bay leaf

Direction Put beef stew meat into a slow cooker. Combine pepper, salt, paprika and flour in a small bowl; pour the mixture over beef stew meat, stirring to cover. Mix in bay leaf, garlic, potatoes, mushrooms, celery, carrots, onion, teriyaki sauce and beef broth. Cook on low with a cover for 6 hours, stirring sometimes.

Nutrition Information Calories: 319 calories; Sodium: 735 Total Carbohydrate: 19.9 Cholesterol: 62

Protein: 23.5 Total Fat: 16.3

212.

Hearty Brunswick Stew

Serving: 6 servings. | Prep: 60mins | Cook: 45mins | Ready in:

Ingredients 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up 2 cups water 4 medium potatoes, peeled and cubed 2 medium onions, sliced 1 can (15-1/4 ounces) lima beans, rinsed and drained 1 teaspoon salt 1/2 teaspoon pepper Dash cayenne pepper 1 can (15-1/4 ounces) corn, drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1/4 cup butter 1/2 cup dry bread crumbs

Direction Slowly bring water and chicken in a Dutch oven to a boil. Simmer with cover for 45-60 minutes or until chicken is soft, skimming foam risen on the surface. Remove chicken and leave to cool enough to handle. Peel the skin off and debone the chicken. Cut chicken into cubes and put back into broth. Add seasonings, beans, onions and potatoes. Boil. Lower heat to simmer without cover for half an hour or until potatoes are soft. Stir in the rest of ingredients. Without cover, simmer for 10 minutes or until slightly thickened.

Nutrition Information Calories: 589 calories

Protein: 40g protein. Total Fat: 25g fat (9g saturated fat) Sodium: 1147mg sodium Fiber: 7g fiber) Total Carbohydrate: 47g carbohydrate (9g sugars Cholesterol: 123mg cholesterol

213.

Hearty Busy Day Stew

Serving: 6 servings. | Prep: 10mins | Cook: 07hours30mins | Ready in:

Ingredients 1-1/2 pounds beef stew meat 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1inch cubes 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (14-1/2 ounces) beef broth 2-1/2 cups fresh baby carrots (about 12 ounces) 1 large tomato, chopped 1 medium onion, chopped 2 tablespoons taco seasoning 2 garlic cloves, minced 1/2 teaspoon salt 2 tablespoons cornstarch 2 tablespoons cold water

Direction In the 5- or 6-quart slow cooker, mix the first 10 ingredients. Cook while covered on low heat till veggies and beef become soft or for 7 to 9 hours. Whisk water and cornstarch till smooth in the small-sized bowl; slowly mix into the stew. Cook while covered on high heat till a bit thick or for 30 to 45 minutes more.

Nutrition Information Calories: 303 calories Total Fat: 8g fat (3g saturated fat) Sodium: 986mg sodium

Fiber: 4g fiber) Total Carbohydrate: 32g carbohydrate (8g sugars Cholesterol: 71mg cholesterol Protein: 25g protein.

214.

Hearty Ground Beef Stew

Serving: 12 servings (3 quarts). | Prep: 20mins | Cook: 05hours00mins | Ready in:

Ingredients 1 pound ground beef 6 medium potatoes, peeled and cubed 1 package (16 ounces) baby carrots 3 cups water 2 tablespoons Lipton beefy onion soup mix 1 garlic clove, minced 1 teaspoon Italian seasoning 1 to 1-1/2 teaspoons salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1 can (6 ounces) Italian tomato paste

Direction Cook beef in a large skillet until no longer pink over medium heat; drain. In a slow cooker (5 qt), add the next nine ingredients. Stir in the beef. Cover and cook for 4-5 hours on high. Stir in soup and tomato paste; cover and cook for an additional 1 hour until heated through.

Nutrition Information Calories: 180 calories Protein: 10g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 4g fat (2g saturated fat) Sodium: 434mg sodium

Fiber: 3g fiber) Total Carbohydrate: 26g carbohydrate (0 sugars Cholesterol: 14mg cholesterol

215.

Hearty Meatball Stew

Serving: 4 servings. | Prep: 20mins | Cook: 45mins | Ready in:

Ingredients 1 portion Handy Beef Mix (recipe also in Recipe Finder), thawed 1/2 cup all-purpose flour 3 tablespoons canola oil 3 medium potatoes, peeled and quartered 3 medium carrots, cut into 1-inch pieces 2 cups beef gravy 1-1/3 cups water 1-1/3 cups sliced celery 1 cup chopped onion 1 tablespoon Worcestershire sauce 3 garlic cloves, minced 1/2 teaspoon paprika 1/4 teaspoon dried thyme

Direction Form beef mix into twelve meatballs. Put flour into a big resealable plastic bag; put in meatballs, some for each time. Seal the bag and shake to coat. In a big skillet, in oil, brown meatballs on all sides until meat is not pink anymore. Take out and keep them warm. Place the rest of ingredients into the skillet. Heat to a boil. Lower the heat and simmer for 25 minutes with a cover. Mix in meatballs; heat to a boil. Decrease the heat and simmer with cover till vegetables are tender, about 20-25 minutes longer.

Nutrition Information

Calories: 574 calories Sodium: 1578mg sodium Fiber: 6g fiber) Total Carbohydrate: 62g carbohydrate (10g sugars Cholesterol: 131mg cholesterol Protein: 32g protein. Total Fat: 21g fat (6g saturated fat)

216.

Herbed Beef Stew With Puff Pastry

Serving: 6 servings. | Prep: 15mins | Cook: 02hours30mins | Ready in:

Ingredients 1 pound beef stew meat, cut into 1-inch cubes 1 tablespoon canola oil 3 medium carrots, cut into 1-inch pieces 1 to 2 medium red potatoes, cut into 1-inch pieces 1 cup sliced celery (1/2-inch pieces) 1/2 cup chopped onion 1 garlic clove, minced 2 cans (10-1/2 ounces each) condensed beef broth, undiluted 1 can (14-1/2 ounces) diced tomatoes, undrained 1 teaspoon each dried parsley flakes, thyme and marjoram 1/4 teaspoon pepper 2 bay leaves 1 cup cubed peeled butternut squash 3 tablespoons quick-cooking tapioca 1 to 2 packages (17.3 ounces each) frozen puff pastry, thawed 1 egg yolk 1/4 cup heavy whipping cream

Direction Brown beef in oil in a Dutch oven; strain. Mix in seasonings, tomatoes, broth, garlic, onion, celery, potatoes, and carrots. Boil it. Lower the heat, simmer with a cover until the meat is nearly soft, about 1 hour. Remove the bay leaves. Mix in tapioca and squash, boil again. Cook for 5 minutes. Take away from heat, allow to cool for 10 minutes.

In the meantime, in a surface lightly scattered with flour, roll the puff pastry out to 1/4-inch thickness. With a 10-oz. ramekin using for a pattern, cut out 6 pastry circles, about 1 inch bigger than the ramekin's diameter. Stuff the beef mixture into 6 greased 10-oz. ramekins; put a pastry circle on top of each. Seal the pastry to the edges of the ramekins, make a cut to the slits in each pastry. If you want, cut out 30 strips with pastry scraps. Twist the strips, put on each ramekin 5 strips. Seal by pinching the edges. Mix cream and egg yolk together, brush over the tops. Put on a cookie sheet. Bake at 400 ° until turning golden brown, about 30-35 minutes. Allow to stand for 5 minutes before eating.

Nutrition Information Calories: 657 calories Cholesterol: 96mg cholesterol Protein: 25g protein. Total Fat: 35g fat (10g saturated fat) Sodium: 1194mg sodium Fiber: 9g fiber) Total Carbohydrate: 63g carbohydrate (5g sugars

217.

Hobo Stew With Meatballs

Serving: 4 servings. | Prep: 20mins | Cook: 05hours00mins | Ready in:

Ingredients 1 pound ground beef 1-1/2 teaspoons salt or salt-free seasoning blend, divided 1/2 teaspoon pepper, divided 4 medium potatoes, peeled and cut into chunks 4 medium carrots, cut into chunks 1 large onion, cut into chunks 1/2 cup water 1/2 cup ketchup 1-1/2 teaspoons cider vinegar 1/2 teaspoon dried basil 3/4 cup frozen peas

Direction Mix a quarter tsp. of pepper, 1 tsp. of salt and beef in a big bowl. Form into 1-inch balls. Brown the meatballs on all sides on medium heat in a big skillet; drain. Into a 3-quart slow cooker, add onion, carrots and potatoes; add meatballs on top. Mix the rest of pepper and salt, basil, vinegar, ketchup and water; add on top of the meatballs. Keep it covered and cook on high heat for 4 3/4 hours. Mix in peas; cook till veggies become soft or for 15 more minutes.

Nutrition Information Calories: 367 calories Sodium: 113mg sodium Fiber: 6g fiber)

Total Carbohydrate: 45g carbohydrate (13g sugars Cholesterol: 69mg cholesterol Protein: 27g protein. Total Fat: 9g fat (4g saturated fat)

218.

Homemade Apple Cider Beef Stew

Serving: 8 servings. | Prep: 30mins | Cook: 01hours45mins | Ready in:

Ingredients 2 pounds beef stew meat, cut into 1-inch cubes 2 tablespoons canola oil 3 cups apple cider or juice 2 tablespoons cider vinegar 2 teaspoons salt, optional 1/4 to 1/2 teaspoon dried thyme 1/4 teaspoon pepper 3 medium potatoes, peeled and cubed 4 medium carrots, cut into 3/4-inch pieces 3 celery ribs, cut into 3/4-inch pieces 2 medium onions, cut into wedges 1/4 cup all-purpose flour 1/4 cup water

Direction Cook beef in oil over medium-high heat in a Dutch oven until all sides are nicely browned; drain. Add pepper, thyme, salt if desired, vinegar, and cider; bring to a boil. Lower heat; simmer, covered for 1 hour and 15 minutes. Add onions, celery, carrots, and potatoes; bring back to a boil. Lower heat; simmer, covered until beef and vegetables are softened, about 30 to 35 minutes. Stir flour with water until smooth; mix into the stew. Bring to a boil; cook for 2 minutes until thickened, stir well while cooking.

Nutrition Information

Calories: 315 calories Protein: 24g protein. Diabetic Exchanges: 3 lean meat Total Fat: 12g fat (0 saturated fat) Sodium: 238mg sodium Fiber: 0 fiber) Total Carbohydrate: 29g carbohydrate (0 sugars Cholesterol: 70mg cholesterol

219.

Hot Pot Stew

Serving: 10 servings (2-1/2 quarts). | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 1 cup cubed lean boneless pork (1/2-inch pieces) 1 cup cubed fully cooked ham 1 cup coarsely chopped green pepper 1/2 cup chopped onion 1/2 cup chopped celery 1 garlic clove, minced 3 cups cubed red potatoes 3 cups water 1 can (15 ounces) pinto beans, rinsed and drained 1 can (15.8 ounces) great northern beans, rinsed and drained 1-1/4 teaspoons sugar 1 teaspoon chicken bouillon granules 1 teaspoon beef bouillon granules 1/4 teaspoon ground nutmeg 1/4 teaspoon coarsely ground pepper 1 package (10 ounces) frozen chopped spinach or turnip greens or 1 can (14-1/2 ounces) spinach or turnip greens, drained

Direction Brown pork in a Dutch oven coated with cooking spray on moderately high heat. Put in garlic, celery, onion, green pepper and ham, then lower heat to moderate. Cook until vegetables are just softened while stirring sometimes, about 8 to 10 minutes. Put in the next 9 ingredients; lower heat, cover and simmer until meat is tender, about 20 minutes. Put in spinach and cook until heated

through.

Nutrition Information Calories: 161 calories Total Fat: 2g fat (1g saturated fat) Sodium: 486mg sodium Fiber: 6g fiber) Total Carbohydrate: 24g carbohydrate (3g sugars Cholesterol: 17mg cholesterol Protein: 12g protein. Diabetic Exchanges: 1-1/2 starch

220.

Hunter's Stew

Serving: 4 servings. | Prep: 20mins | Cook: 02hours00mins | Ready in:

Ingredients 1 pound lean ground beef (90% lean) 1 medium onion, chopped 3 medium carrots, sliced 3 large potatoes, peeled and sliced 1 package (9 ounces) frozen cut green beans, thawed 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1-1/3 cups water

Direction Crumble beef into small pieces into an oiled 13x9-inch baking dish. Place onion, carrots, potatoes and beans in layers. Combine water and soup and pour over the beans. Bake, covered, for 2 hours at 375 ° until vegetables are softened and meat is no longer pink.

Nutrition Information Calories: 496 calories Total Carbohydrate: 73g carbohydrate (17g sugars Cholesterol: 69mg cholesterol Protein: 30g protein. Total Fat: 9g fat (4g saturated fat) Sodium: 613mg sodium Fiber: 9g fiber)

221.

Individual Campfire Stew

Serving: 4 servings. | Prep: 15mins | Cook: 25mins | Ready in:

Ingredients 1 large egg, lightly beaten 3/4 cup dry bread crumbs 1/4 cup ketchup 1 tablespoon Worcestershire sauce 1 teaspoon seasoned salt 1 pound lean ground beef (90% lean) 2 cups frozen shredded hash brown potatoes, thawed 1 cup diced carrots 1 cup condensed cream of chicken soup, undiluted 1/4 cup milk

Direction Prepare the grill for indirect heat. Combine the first 5 ingredients in a large bowl. Crush beef into small pieces over the mixture and stir to combine. Form the beef mixture into 4 patties. Place each patty on an oiled double thickness of 12-inch-squared heavy-duty foil; place carrots and potatoes on each foil. Stir together milk and soup; ladle over vegetables and meat. Fold excess edges of the foil around the mixture and seal carefully. Grill, covered for 25 to 30 minutes over indirect medium heat or until potatoes are softened and meat is no longer pink. Gently open the foil and let steam release.

Nutrition Information Calories: 397 calories Protein: 29g protein. Total Fat: 15g fat (6g saturated fat)

Sodium: 1333mg sodium Fiber: 3g fiber) Total Carbohydrate: 34g carbohydrate (6g sugars Cholesterol: 129mg cholesterol

222.

Irish Beef Stew

Serving: 8 | Prep: 30mins | Cook: 6hours | Ready in:

Ingredients 2 tablespoons olive oil 3 tablespoons all-purpose flour 2 pounds beef chuck, cut into 1 1/2-inch cubes 1 pound carrots, peeled and cut into 1-inch chunks 6 large potatoes, peeled and cut into large chunks 1 white onion, cut into large chunks 2 cloves garlic, minced 2 cups beef broth 1 (6 ounce) can tomato paste 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness ® ) 1 tablespoon cold water 1 tablespoon cornstarch

Direction In a big skillet over medium heat, heat the oil. Coat beef cubes with flour by tossing, then fry till browned in the hot oil. In a big slow cooker, put the garlic, onion, potatoes and carrots. Put the meat over the vegetables. Stir the tomato paste and beef broth then put into the slow cooker together with the beer. Put cover, cook for 6 hours on High or 8 hours on Low. On the last hour prior serving, melt cornstarch in cold water and mix into the broth. Let simmer for a several minutes to thicken on the High setting.

Nutrition Information Calories: 597 calories; Sodium: 498

Total Carbohydrate: 62.5 Cholesterol: 82 Protein: 27.6 Total Fat: 26.8

223.

Italian Beef Stew

Serving: 2 servings. | Prep: 20mins | Cook: 60mins | Ready in:

Ingredients 3/4 pound beef cube steak, chopped 1 cup water 1 can (8 ounces) tomato sauce 1 small potato, peeled and cubed 1/2 cup sliced fresh carrot 1/2 small onion, cut into thin wedges 1/2 small sweet red pepper, chopped 1 tablespoon onion soup mix 1/2 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1/2 cup frozen peas

Direction Coat a large saucepan with cooking spray and brown the meat on medium heat for 5 minutes. Stir in garlic powder, Italian seasoning, soup mix, red pepper, onion, carrot, potato, tomato sauce, and water, then allow to boil. Turn the heat down and simmer without covering for 45 minutes. Stir in the peas and simmer for 5 - 10 more minutes or until the vegetables are soft.

Nutrition Information Calories: 360 calories Total Fat: 6g fat (2g saturated fat) Sodium: 784mg sodium Fiber: 6g fiber)

Total Carbohydrate: 32g carbohydrate (9g sugars Cholesterol: 96mg cholesterol Protein: 44g protein.

224.

Lakes Burgoo

Serving: 8 servings (3 quarts). | Prep: 20mins | Cook: 60mins | Ready in:

Ingredients 1-1/2 pounds ground beef 2 cups diced potatoes 1 large onion, chopped 3/4 cup chopped green pepper 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (14-1/2 ounces) peas, drained 1 can (14-1/2 ounces) cut green beans, drained 1 can (14-1/2 ounces) whole kernel corn, drained 1 bottle (18 ounces) barbecue sauce 2 cups water 1 can (14-1/2 ounces) tomato puree 1/2 cup ketchup 1/2 teaspoon salt 1/2 teaspoon pepper

Direction Cook beef in a big frying pan over medium heat until not pink anymore; strain. Move to a Dutch oven. Add the rest of the ingredients. Boil it. Lower the heat; simmer until the potatoes are soft, about 1 to 1-1/4 hours.

Nutrition Information Calories: Protein: Total Fat: Sodium:

Fiber: Total Carbohydrate: Cholesterol:

225.

Light Southwest Beef Stew

Serving: 6 servings. | Prep: 10mins | Cook: 01hours45mins | Ready in:

Ingredients 1-1/2 pounds beef top round steak, cut into 1/2-inch cubes 1 can (14-1/2 ounces) beef broth 1 cup cubed peeled potatoes 1 cup sliced carrots 1 cup chopped onion 1/4 cup chopped sweet red pepepr 1 jalapeno pepper, seeded and chopped 1 garlic clove, minced 1-1/2 teaspoons chili powder 1/2 teaspoon salt 1 can (14-1/2 ounces) diced tomatoes, undrained 2 tablespoons all-purpose flour 2 tablespoons water 2 tablespoons minced fresh cilantro

Direction Brown meat in a Dutch oven greased with cooking spray on all sides over medium-high heat. Add salt, chili powder, garlic, jalapeno, red pepper, onion, carrots, potatoes, and broth. Boil it. Lower the heat, simmer with a cover until the carrots and potatoes are soft, about 30 minutes. Add tomatoes, cook with a cover until the meat is soft, about another 1 hour. Mix together the water and flour until the mixture becomes smooth; mix into the pot. Mix in cilantro. Boil it, cook while stirring until thickened, about 2 minutes.

Nutrition Information

Calories: 222 calories Fiber: 3g fiber) Total Carbohydrate: 16g carbohydrate (0 sugars Cholesterol: 72mg cholesterol Protein: 26g protein. Diabetic Exchanges: 3 lean meat Total Fat: 6g fat (2g saturated fat) Sodium: 600mg sodium

226.

Loaded Vegetable Beef Stew

Serving: 12 servings (1-1/3 cups each). | Prep: 40mins | Cook: 08hours30mins | Ready in:

Ingredients 8 bacon strips, diced 3 pounds beef stew meat, cut into 1-inch cubes 6 medium carrots, cut into 1-inch pieces 6 medium tomatoes, peeled and cut into wedges 4 medium potatoes, peeled and cubed 3 cups cubed peeled butternut squash 2 medium green peppers, chopped 2 teaspoons dried thyme 2 garlic cloves, minced 2 cans (14-1/2 ounces each) beef broth 6 cups chopped cabbage 1/2 teaspoon pepper

Direction Place a large frying pan over medium heat, cook bacon until crispy. Use a slotted spoon and paper towels to drain off oil. In the drippings, brown beef in groups. Put the bacon into refrigerator till serving it. Mix garlic, thyme, green peppers, squash, potatoes, tomatoes and carrots together in a 6-qt. slow cooker. Put beef on top. Cover the mixture by broth. Cook on low with a cover for 8 to 10 hours. Mix in pepper and cabbage. Cook on high with a cover for half an hour or till cabbage is tender. Drizzle bacon on top of each serving.

Nutrition Information

Calories: 336 calories Total Fat: 15g fat (5g saturated fat) Sodium: 516mg sodium Fiber: 5g fiber) Total Carbohydrate: 23g carbohydrate (7g sugars Cholesterol: 81mg cholesterol Protein: 27g protein.

227.

Low Fat Beef Stew

Serving: 8 servings. | Prep: 20mins | Cook: 40mins | Ready in:

Ingredients 1 pound beef top round steak, trimmed and cubed 1 teaspoon canola oil 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained 1 cup water 1 teaspoon sugar 1/2 teaspoon Worcestershire sauce 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 bay leaf 4 medium carrots, cut into 3-inch chunks 4 medium potatoes, peeled and halved 1 cup frozen peas

Direction In a Dutch oven, cook beef in oil until browned. Add the next 7 ingredients; cook for 10 minutes over medium heat. Add potatoes and carrots; simmer, covered for about half an hour until vegetables are softened. Remove bay leaf. Mix in peas; cook until thoroughly heated.

Nutrition Information Calories: 159 calories Sodium: 70mg sodium Fiber: 0 fiber) Total Carbohydrate: 20g carbohydrate (0 sugars Cholesterol: 38mg cholesterol

Protein: 16g protein. Diabetic Exchanges: 1-1/2 lean meat Total Fat: 5g fat (0 saturated fat)

228.

Mainly Mushroom Beef Carbonnade

Serving: 6 servings. | Prep: 45mins | Cook: 02hours00mins | Ready in:

Ingredients 2 tablespoons plus 1-1/2 teaspoons canola oil, divided 1-1/2 pounds beef stew meat, cut into 1-inch cubes 3/4 teaspoon salt 1/4 teaspoon plus 1/8 teaspoon pepper 3 medium onions, chopped 1-1/4 pounds portobello mushrooms, stems removed, cut into 3/4-inch dice 4 garlic cloves, minced 2 tablespoons tomato paste 1/2 pound fresh baby carrots 1 thick slice day-old rye bread, crumbled (about 1-1/2 cups) 3 bay leaves 1-1/2 teaspoons dried thyme 1 teaspoon beef bouillon granules 1 bottle (12 ounces) light beer or beef broth 1 cup water 1 ounce bittersweet chocolate, grated

Direction Turn heat to 325 ° to preheat. Heat 2 tablespoons oil in an ovensafe Dutch oven over medium-high heat. Season beef with pepper and salt; cook in batches until browned. Take cooked beef out using a slotted spoon. Lower heat to medium. Saut é onions in drippings, stirring frequently for about 8 minutes until dark golden brown. Mix in the remaining oil; add garlic and mushrooms. Saut é until liquid has released and mushrooms start

to turn brown. Mix in tomato paste. Add bouillon, thyme, bay leaves, bread, and carrots. Pour in water and beer; stirring well to loosen browned bits from the pan. Bring to a boil; add beef back to the pan. Cover and bake from 2 hours to 2 hours and 15 minutes until meat is tender. Take the pan out; remove bay leaves. Mix in chocolate until melted.

Nutrition Information Calories: 333 calories Total Fat: 16g fat (4g saturated fat) Sodium: 547mg sodium Fiber: 4g fiber) Total Carbohydrate: 18g carbohydrate (7g sugars Cholesterol: 71mg cholesterol Protein: 26g protein.

229.

Mint Lamb Stew

Serving: 6 servings. | Prep: 40mins | Cook: 07hours00mins | Ready in:

Ingredients 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 pounds lamb stew meat, cubed 2 shallots, sliced 2 tablespoons olive oil 1/2 cup red wine 2 cans (14-1/2 ounces each) beef broth 2 medium potatoes, cubed 1 large sweet potato, peeled and cubed 2 large carrots, cut into 1-inch pieces 2 medium parsnips, peeled and cubed 1 garlic clove, minced 1 tablespoon mint jelly 4 bacon strips, cooked and crumbled

Direction In a large resealable plastic bag, mix pepper, salt and flour. Put in the meat, a few pieces at a time; shake to coat. Brown shallots and meat in a large skillet with oil, working in batches. Move to a 5- or 6-qt. slow cooker. Pour wine into the skillet; stir to loosen browned bits from the pan. Allow to boil. Lower the heat; simmer without a cover for 1-2 minutes. Transfer into the slow cooker. Mix in garlic, parsnips, carrots, sweet potato, potatoes and broth. Cook with a cover on low till the meat is tender, or for 7-9 hours.

Mix in jelly; drizzle over with bacon.

Nutrition Information Calories: 442 calories Protein: 31g protein. Total Fat: 13g fat (4g saturated fat) Sodium: 1016mg sodium Fiber: 5g fiber) Total Carbohydrate: 46g carbohydrate (11g sugars Cholesterol: 79mg cholesterol

230.

Momma ’ s Turkey Stew With Dumplings

Serving: 6 servings. | Prep: 20mins | Cook: 06hours30mins | Ready in:

Ingredients 3 cups shredded cooked turkey 1 large sweet onion, chopped 1 large potato, peeled and cubed 2 large carrots, chopped 2 celery ribs, chopped 2 bay leaves 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 carton (32 ounces) chicken broth 1/3 cup cold water 3 tablespoons cornstarch 1/2 cup frozen corn, thawed 1/2 cup frozen peas, thawed 1 cup biscuit/baking mix 1/3 cup 2% milk

Direction In a slow cooker (6 qt), add the first 10 ingredients; stir in broth. Cover and cook for 6-7 hours on low. Remove bay leaves. Mix water and cornstarch in a small bowl until smooth; stir into turkey mixture. Add peas and corn. Cover and cook on high until mixture reaches a simmer. Meanwhile, mix baking mix and milk in a small bowl until

moistened. On top of simmering liquid, drop by rounded tablespoonfuls. Decrease heat to low; cover and cook until a toothpick pinned in a dumpling comes out clean for 20-25 minutes.

Nutrition Information Calories: 287 calories Protein: 25g protein. Total Fat: 6g fat (2g saturated fat) Sodium: 1410mg sodium Fiber: 3g fiber) Total Carbohydrate: 33g carbohydrate (6g sugars Cholesterol: 74mg cholesterol

231.

Moroccan Beef Apple Stew

Serving: 8 servings. | Prep: 25mins | Cook: 02hours30mins | Ready in:

Ingredients 1-3/4 pounds beef stew meat 5 tablespoons Mrs. Dash Caribbean Citrus seasoning blend, divided 1/2 cup butter, cubed, divided 4 medium onions, coarsely chopped 2 celery ribs, cut into 1/8-inch slices 4 garlic cloves, minced 2 cups beef broth 3 medium sweet potatoes, peeled and cubed (about 5 cups) 4 medium Granny Smith apples, peeled and cut into 1-1/2-inch pieces 4 medium carrots, cut into 1/2-inch slices 1 cup apple butter 1/4 cup minced fresh cilantro Hot cooked couscous

Direction Mix 4 tablespoons of seasoning blend and beef together in a big bowl. Cover the bowl and keep it in the fridge for 30 minutes. Heat 1/4 cup of butter in a Dutch oven over medium heat setting. Brown the beef by batch. Use a slotted spoon to remove the cooked beef from the Dutch oven. Liquify the remaining butter into the same Dutch oven. Put in the celery, remaining seasoning blend and onions and saut é the mixture for 6-8 minutes until the vegetables have softened. Put in the garlic and let the mixture cook for 1 more minute. Add in the broth and mix. Put the cooked beef back into the Dutch oven and

let the mixture boil. Lower the heat setting then cover the Dutch oven and allow the mixture to simmer for 1 1/2 hours. Add in the carrots, sweet potatoes, apple butter and apples and mix everything together. Cover the Dutch oven and allow the mixture to cook for 30-40 more minutes until the vegetables and the beef have softened. Top it off with cilantro and serve the cooked mixture along with couscous.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

232.

Mushroom Onion Beef Stew

Serving: 2 servings. | Prep: 15mins | Cook: 01hours30mins | Ready in:

Ingredients 3/4 pound beef stew meat, cut into 3/4-inch cubes 2 tablespoons canola oil, divided 1 garlic clove, minced 1/4 cup beef broth 1/2 cup red wine or additional beef broth 2 thin strips orange peel (about 3 inches x 1/4 inch each) 1/4 teaspoon salt 1/4 teaspoon dried thyme 1/4 pound small fresh mushrooms 1 cup frozen pearl onions, thawed 1/2 cup frozen peas, thawed 2 teaspoons cornstarch 2 tablespoons water

Direction Brown stew meat in a big saucepan with 1 tablespoon oil. Put in garlic; cook for a minute while stirring. Stir in thyme, salt, orange peel, wine and broth. Cook to a boil. Lower heat; simmer until meat is soft with the cover on or for 1-1/4 to 1-1/2 hours. Discard orange peel. Remove mushrooms stems. Cook mushroom stems and caps in a saucepan with the rest of oil until soft. Put in onions; cook until lightly turn browned. Stir into mixture of meat; add peas. Combine water and cornstarch to make a smooth mixture. Stir into stew gradually. Cook to a boil; cook and stir until thickened or for 1-2 minutes.

Nutrition Information Calories: 533 calories Protein: 38g protein. Total Fat: 26g fat (6g saturated fat) Sodium: 539mg sodium Fiber: 3g fiber) Total Carbohydrate: 26g carbohydrate (7g sugars Cholesterol: 106mg cholesterol

233.

Northwoods Beef Stew

Serving: 11 servings (2-3/4 quarts). | Prep: 30mins | Cook: 08hours00mins | Ready in:

Ingredients 3 large carrots, cut into 1-inch pieces 3 celery ribs, cut into 1-inch pieces 1 large onion, cut into wedges 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 3-1/2 pounds beef stew meat 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1/2 cup dry red wine or beef broth 2 tablespoons quick-cooking tapioca 1 tablespoon Italian seasoning 1 tablespoon paprika 1 tablespoon brown sugar 1 tablespoon beef bouillon granules 1 tablespoon Worcestershire sauce 1/2 pound sliced baby portobello mushrooms Hot cooked egg noodles

Direction Place onion, celery, and carrots in a 5-quart slow cooker. Combine pepper, salt, and flour in a large resealable plastic bag. Add a few pieces of beef at a time, and shake until coated. Place coated beef over vegetables. Combine Worcestershire sauce, bouillon, brown sugar, paprika, Italian seasoning, tapioca, wine, and soup in a small bowl. Pour

the mixture over the top. Cook, covered, on low setting until beef and vegetables are tender, about 8 to 10 hours, adding mushroom during the last hour. Serve along with noodles.

Nutrition Information Calories: 285 calories Total Carbohydrate: 15g carbohydrate (6g sugars Cholesterol: 90mg cholesterol Protein: 30g protein. Diabetic Exchanges: 4 lean meat Total Fat: 10g fat (4g saturated fat) Sodium: 582mg sodium Fiber: 2g fiber)

234.

Old Fashioned Beef Stew

Serving: 6 | Prep: | Cook: | Ready in:

Ingredients 1 pound lean beef chuck, trimmed and cut into 1 inch cubes 2 tablespoons all-purpose flour 2 teaspoons vegetable oil 2 onions, thinly sliced 2 cups fresh sliced mushrooms 2 cloves garlic, minced 2 teaspoons tomato paste 2 cups beef broth 4 cups sliced carrots 2 russet potatoes, sliced into 1/4 inch slices 1 cup chopped fresh green beans 1 tablespoon cornstarch 1 tablespoon cold water 1/4 cup chopped parsley

Direction Cover beef with flour, remove any excess by shaking off. Heat oil in a big nonstick stockpot over medium-high heat, put in beef and saut é for 6 minutes until turning brown. Take the beef away from the stockpot and put aside. Saut é mushrooms and onions in the stockpot for 6 minutes. Put in garlic and saut é for 1 minute, whisking continually. Skim off any fat from stockpot and put the cooked beef back in the pot, mix in broth and tomato paste. Just cover the ingredients with enough water and boil it. Lower the heat to low and simmer for 75 minutes or until the beef is soft.

Skim off any accumulated foam on surface of the stew and add green beans, potatoes, and carrots. Cover it partly and simmer for 15 minutes. Stir cold water and cornstarch in a small mixing bowl. Mix the mixture into the stew. Raise the heat and boil without a cover for 1 minute. Sprinkle parsley on top and enjoy.

Nutrition Information Calories: 329 calories; Protein: 18.1 Total Fat: 15.7 Sodium: 393 Total Carbohydrate: 29.8 Cholesterol: 54

235.

One Dish Oven Stew

Serving: 6 servings. | Prep: 15mins | Cook: 01hours30mins | Ready in:

Ingredients 3/4 pound beef top round steak, trimmed and cubed 1 tablespoon canola oil 4 medium unpeeled potatoes, cut into 1-inch cubes 5 medium carrots, cut into 1-1/2-inch chunks 1 celery rib, cut into 1-inch chunks 1 large onion, cut into 1-inch chunks 1 can (14-1/2 ounces) chunky stewed tomatoes 3 tablespoons quick-cooking tapioca 1 teaspoon browning sauce 1/8 to 1/4 teaspoon pepper 1 cup frozen peas

Direction In the Dutch oven, brown the beef in oil. Pour in the next eight ingredients; bake, covered, at 350 ° while stirring twice for 1 and a half hours to 2 hours. Around 5 minutes before serving, add peas then allow to stand while covered.

Nutrition Information Calories: 263 calories Sodium: 257mg sodium Fiber: 0 fiber) Total Carbohydrate: 38g carbohydrate (0 sugars Cholesterol: 33mg cholesterol Protein: 17g protein. Diabetic Exchanges: 2 starch Total Fat: 5g fat (0 saturated fat)

236.

Pirate's Shipwreck Stew

Serving: 10 servings. | Prep: 20mins | Cook: 60mins | Ready in:

Ingredients 1 pound lean ground beef (90% lean) 1 cup chopped onion 3 cups cubed peeled potatoes 3 medium carrots, sliced 1 cup chopped celery 1/4 cup minced fresh parsley 1 package (9 ounces) frozen cut green beans, thawed 1 can (16 ounces) kidney beans, rinsed and drained 1 can (8 ounces) tomato sauce 1/4 cup uncooked long-grain rice 1 teaspoon Worcestershire sauce 1/2 to 1 teaspoon chili powder 1/4 teaspoon ground pepper 1 cup water

Direction Brown beef with onion in a frying pan over medium heat; strain. Mix the rest of the ingredients with the beef mixture in a 3-quart baking dish. Bake with a cover at 350 ° until the potatoes and rice are soft, about 1 hour.

Nutrition Information Calories: 204 calories Cholesterol: 32mg cholesterol Protein: 15g protein. Diabetic Exchanges: 1-1/2 starch

Total Fat: 4g fat (0 saturated fat) Sodium: 154mg sodium Fiber: 0 fiber) Total Carbohydrate: 28g carbohydrate (0 sugars

237.

Pressure Cooked Beef Stew

Serving: 8 servings, 1 cup each | Prep: 40mins | Cook: | Ready in:

Ingredients 2 Tbsp. oil 2 lb. boneless beef chuck roast, cut into 1-inch pieces 6 garlic cloves, minced 2 Tbsp. LEA PERRINS Worcestershire Sauce 1/2 cup water, divided 1 lb. carrots, peeled, cut into 1-inch-thick slices 1 pkg. (14 oz.) frozen pearl onions 1 jar (12 oz.) HEINZ Homestyle Savory Beef Gravy 1 Tbsp. chopped fresh thyme 1/3 cup flour 1 cup frozen peas

Direction In electric pressure cooker, heat oil using the Saut é function. Add meat in batches and cook for 6 to 8 minutes while stirring infrequently, until evenly browned. Transfer meat to bowl; set it aside. 2. Put garlic into cooker; cook and mix for 30 seconds. Add 3 tablespoons of water and Worcestershire sauce. Stir to sweep browned pieces from the cooker ’ s bottom. Add meat back to the cooker along with thyme, gravy, onions and carrots. Stir well. Cover and lock the lid. 3. Cook on HIGH using Pressure Cooker function for 24 minutes. Before opening the lid, attentively release steam using the Quick Release method. 4. Mix the remaining water and flour together until combined. Transfer to stew and stir until blended. Stir in peas; then cover

with lid. Allow to stand for 5 minutes.

Nutrition Information Calories: 340 Saturated Fat: 7 g Fiber: 3 g Cholesterol: 65 mg Total Carbohydrate: 19 g Sugar: 7 g Protein: 21 g Total Fat: 20 g Sodium: 430 mg

238.

Presto Beef Stew

Serving: 2 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 individually frozen biscuits 2 tablespoons butter 2 cups sliced fresh mushrooms 1 package (17 ounces) refrigerated beef roast au jus 1/4 teaspoon pepper 2 tablespoons cornstarch 1 cup cold water

Direction Bake biscuits following the package's instructions. In the meantime, melt butter over medium heat in a big saucepan. Add mushrooms, stir and cook until soft. Use two forks to shred beef; add to the pan. Add pepper. Mix water and cornstarch together until smooth; mix into the stew. Boil it, stir and cook until thickened, or for about 1-2 minutes. Distribute the stew among 2 bowls; put a biscuit on top each.

Nutrition Information Calories: 710 calories Total Carbohydrate: 38g carbohydrate (10g sugars Cholesterol: 176mg cholesterol Protein: 54g protein. Total Fat: 40g fat (18g saturated fat) Sodium: 1595mg sodium Fiber: 2g fiber)

239.

Quick Chicken And Dumplings

Serving: 4 | Prep: 10mins | Cook: | Ready in:

Ingredients 1 1/2 cups milk 1 cup frozen green peas and carrots 1 cup cut-up cooked chicken 1 (10.75 ounce) can condensed cream of chicken mushroom soup 1 cup Original Bisquick ® mix 1/3 cup milk Paprika, if desired

Direction In a 3-qt. saucepan, boil soup, chicken, carrots, peas and 1 1/2 cups milk, stir frequently. Mix 1/3 cup of milk and Bisquick mix until you make a soft dough. Onto the chicken mixture (not directly into liquid), drop dough by 8 spoonful. Sprinkle paprika on. Cook on low heat for 10 minutes, uncovered. Cook, covered, for 10 more minutes.

Nutrition Information Calories: 340 calories; Protein: 20.6 Total Fat: 13.8 Sodium: 1069 Total Carbohydrate: 33.8 Cholesterol: 45

240.

Quick Golden Stew

Serving: 4 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 4 medium carrots, cut into 1-inch pieces 1-1/2 cups diced peeled potatoes 2 medium onions, cut into chunks Water 1 package (10 ounces) frozen peas, thawed 2 cups cubed fully cooked ham 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1 jar (8 ounces) process cheese spread

Direction In a Dutch oven or a large saucepan, mix onion, potatoes, carrots and just enough water to cover. Allow to boil. Turn the heat down; cook with a cover till vegetables are tender, about 10 minutes. Add in ham and peas; cook with a cover for 5 more minutes. Drain the water. Mix in cheese and soup; heat through.

Nutrition Information Calories: 323 calories Protein: 18g protein. Total Fat: 14g fat (8g saturated fat) Sodium: 1654mg sodium Fiber: 6g fiber) Total Carbohydrate: 32g carbohydrate (10g sugars Cholesterol: 50mg cholesterol

241.

Ranch Stew

Serving: 4 servings. | Prep: 5mins | Cook: 30mins | Ready in:

Ingredients 1 pound ground beef 1 can (16 ounces) kidney beans, undrained 1 can (15-1/4 ounces) whole kernel corn, undrained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup biscuit/baking mix 1/3 cup milk

Direction Cook beef in a large saucepan over medium heat until no longer pink; drain. Add tomatoes, corn, and beans; bring to a boil. Lower heat. Combine milk and biscuit mix in a small mixing bowl until moistened. Drop tablespoonfuls of biscuit mixture into the simmering stew. Simmer, covered, until a toothpick comes out clean from the center of the dumplings, about 12 minutes (cover the pot during cooking time). Serve right away.

Nutrition Information Calories: 508 calories Fiber: 9g fiber) Total Carbohydrate: 54g carbohydrate (11g sugars Cholesterol: 58mg cholesterol Protein: 32g protein. Total Fat: 16g fat (6g saturated fat) Sodium: 1069mg sodium

242.

Ravin' Good Stew

Serving: 10 servings. | Prep: 20mins | Cook: 02hours00mins | Ready in:

Ingredients 1 can (29 ounces) pear halves 3 pounds beef stew meat, cut into 1-inch cubes 3 tablespoons canola oil 2 medium onions, chopped 3 tablespoons butter 1/3 cup all-purpose flour 1 tablespoon ketchup 2 teaspoons salt 1 teaspoon grated lemon peel 1/2 teaspoon dried thyme 1/2 teaspoon pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2-3/4 cups chicken broth 1/2 cup white wine or additional chicken broth 1 bay leaf 2 medium sweet potatoes, peeled and cubed 3 tablespoons golden raisins 2 tablespoons minced fresh parsley

Direction Strain pears, saving juice; cut pears into small pieces and set aside. Working in batches, cook beef in oil in a Dutch oven until browned; drain and put to one side. Saut é onions in butter in the same pan for 5 minutes. Mix in cloves, cinnamon, pepper, thyme,

lemon peel, salt, ketchup, and flour until well combined. Slowly mix in reserved pear juice, wine, and the broth. Add beef and bay leaf. Bring to a boil. Lower heat; simmer, covered for 1 hour. Add sweet potatoes; simmer, covered until beef and potatoes are tender, or for 30 minutes more. Mix in pears and raisins; cook until thoroughly heated. Remove bay leaf. Top with parsley before serving.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

243.

Root Stew

Serving: 7 | Prep: | Cook: | Ready in:

Ingredients 1 pound lean ground beef 1 onion, chopped 4 stalks celery, chopped 3/4 cup ketchup 7 cups water 1/2 cup baby carrots 1 small rutabaga, chopped 4 large potatoes, chopped 1 small head cabbage, finely chopped

Direction In a stockpot, stir and cook celery, onion and hamburger on medium heat until meat is browned. Drain extra grease. Mix in potatoes, rutabaga, baby carrots, water and ketchup. Boil. Simmer for 20 minutes on low heat. Stir in chopped cabbage. Simmer until veggies are tender for 3045 minutes.

Nutrition Information Calories: 407 calories; Total Fat: 13.9 Sodium: 393 Total Carbohydrate: 54.3 Cholesterol: 49 Protein: 18.2

244.

Root Vegetable Beef Stew

Serving: 6 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 1 pound lean ground beef (90% lean) 1 medium onion, chopped 2 cans (14-1/2 ounces each) reduced-sodium beef broth 1 medium sweet potato, peeled and cubed 1 cup cubed carrots 1 cup cubed peeled rutabaga 1 cup cubed peeled parsnips 1 cup cubed peeled potatoes 2 tablespoons tomato paste 1 teaspoon Worcestershire sauce 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon cornstarch 2 tablespoons water

Direction In a large kettle or the Dutch oven, cook onion and beef over medium heat until no pink left; then drain. Add pepper, salt, thyme, Worcestershire sauce, tomato paste, vegetables, and broth. Allow to boil. Lower heat; simmer while covered for 30-40 minutes, up to the vegetables are softened. In a tiny bowl, combine water and the cornstarch until smooth; mix into the stew. Set to a boil; cook and mix for 2 minutes, until thickened.

Nutrition Information Calories: 0g sugar total. Diabetic Exchanges: 2 lean meat Total Fat: 2 vegetable Cholesterol: 1 starch.

245.

Russian Style Vegetable Soup

Serving: 6-8 servings (4 quarts). | Prep: 5mins | Cook: 02hours10mins | Ready in:

Ingredients 1 to 1-1/2 pounds beef stew meat, cut into bite-size pieces 1-1/2 teaspoons salt 3/4 teaspoon pepper 7 cups water 1 medium onion, chopped 1 tablespoon butter 8 cups shredded cabbage 4 cups sliced carrots 2 celery ribs, sliced 2 medium potatoes, peeled and cubed 2 cups chopped tomatoes 1 cup chopped fresh beets 1/4 cup minced fresh parsley 1-1/2 tablespoons vinegar 2 tablespoons all-purpose flour 3/4 cup half-and-half cream

Direction Combine in a large kettle the salt, water, pepper and stew meat; set to a boil. Lower heat; simmer while covered for 1 hour. Saut é onion in butter until tender in a small saucepan; add to kettle. Add the carrots, cabbage, potatoes, celery, beets, vinegar, parsley and tomatoes; set to a boil. Lessen heat; simmer until vegetables are tender or for 50-60 minutes. Combine in a small bowl flour and cream. Stir into soup

gradually. Set to a boil, cook and stir for 2 minutes or until thickened.

Nutrition Information Calories: 122 calories Sodium: 278mg sodium Fiber: 3g fiber) Total Carbohydrate: 14g carbohydrate (6g sugars Cholesterol: 25mg cholesterol Protein: 8g protein. Total Fat: 4g fat (2g saturated fat)

246.

Sage 'N' Rosemary Pork Stew

Serving: 12 servings (3 quarts). | Prep: 20mins | Cook: 01hours20mins | Ready in:

Ingredients 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 3/4inch cubes 1 tablespoon canola oil 1 can (49-1/2 ounces) chicken broth 1-1/2 cups water 3/4 cup chopped onion 1-1/4 teaspoons dried rosemary, crushed 3/4 teaspoon salt 1/2 teaspoon dried sage 1/2 teaspoon pepper 4 cups cubed red potatoes 1 package (9 ounces) frozen cut green beans 1-1/2 cups frozen lima beans 1 teaspoon Dijon mustard 1/3 cup all-purpose flour 1/2 cup half-and-half cream

Direction Brown pork in oil over medium heat in a Dutch oven; drain. Add pepper, sage, salt, rosemary, onion, water, and broth; bring to a boil. Lower the heat; simmer without covering until pork is nearly tender, or for 40 to 45 minutes. Mix in mustard, beans, and potatoes. Bring to another boil; lower the heat; simmer without covering until pork and vegetables are tender, or for 40 to 45 minutes.

Combine cream and flour in a small bowl; mix well until smooth. Stir into the stew. Bring to a boil; cook until thickened, or for 2 minutes, stirring while cooking.

Nutrition Information Calories: 299 calories Total Fat: 14g fat (5g saturated fat) Sodium: 772mg sodium Fiber: 3g fiber) Total Carbohydrate: 18g carbohydrate (3g sugars Cholesterol: 75mg cholesterol Protein: 23g protein. Diabetic Exchanges: 3 medium-fat meat

247.

Satisfying Beef Stew

Serving: 8 servings. | Prep: 30mins | Cook: 06hours00mins | Ready in:

Ingredients 2 tablespoons canola oil 2 pounds beef stew meat 1 medium onion, chopped 1/4 cup all-purpose flour 2 cups water, divided 2 teaspoons Worcestershire sauce 1 teaspoon salt 1 teaspoon paprika 1 teaspoon pepper Dash ground cloves 2 bay leaves 3/4 pound potatoes (about 3 medium), peeled and cubed 3 medium carrots, sliced 2 cups frozen corn (about 10 ounces), thawed 1-1/2 cups frozen cut green beans (about 6 ounces), thawed 1 can (15 ounces) Italian tomato sauce

Direction Place a large skillet on medium heat and heat oil; cook in beef in batches until brown. Put into a 5-qt. slow cooker. Cook while stirring onion in the same pan until light brown. Put into the prepared beef. Blend 1/2 cup of water and flour in a small bowl until smooth; put into the slow cooker. Mix in water and the remaining ingredients. Cook on low heat for 6-8 hours while covered until vegetables and meat are soft. Throw away bay leaves.

Nutrition Information Calories: 330 calories Total Carbohydrate: 32g carbohydrate (5g sugars Cholesterol: 70mg cholesterol Protein: 26g protein. Diabetic Exchanges: 3 lean meat Total Fat: 12g fat (3g saturated fat) Sodium: 680mg sodium Fiber: 4g fiber)

248.

Savory Beef Stew

Serving: Makes 6 servings. | Prep: 30mins | Cook: | Ready in:

Ingredients 1 boneless beef sirloin steak (1-1/2 lb.), cut into 1-1/2-inch cubes 1 Tbsp. flour 3 Tbsp. margarine or butter 2 cups onion wedges, 1/4 inch thick 2 cups coarsely chopped red and green pepper s 1 cup A.1. Bold Spicy Sauce 1/2 cup beef broth 1/4 cup dry red wine 4-1/2 cups hot cooked rice

Direction 1. Toss together flour and steak until coated evenly, then set aside. 2. In a big saucepan, melt 1 tbsp. margarine on moderately high heat, then put in peppers and onions. Cook and stir until tendercrisp. Take the vegetable mixture out of pan and set aside. Put leftover 2 tbsp. margarine into pan; put in steak in batches. Cook and stir until browned evenly. 3. Bring all of the steak back to pan, together with vegetable mixture, and stir. Put in wine, beef broth and steak sauce, then blend well. Bring to a boil and lower heat to low. Simmer until steak is tender, about half an hour. Serve over rice.

Nutrition Information Calories: 440 Total Fat: 11 g

Saturated Fat: 3 g Total Carbohydrate: 56 g Protein: 26 g Sodium: 900 mg Fiber: 3 g Sugar: 13 g Cholesterol: 60 mg

249.

Savory Italian Stew

Serving: 6-8 servings (2 quarts). | Prep: 15mins | Cook: 60mins | Ready in:

Ingredients 1 pound Johnsonville ® Ground Mild Italian sausage 1 small onion, chopped 1 garlic clove, minced 3 cups beef broth 1 can (14-1/2 ounces) stewed tomatoes, cut up 1 can (8 ounces) tomato sauce 1 medium carrot, thinly sliced 1 teaspoon dried basil 1 teaspoon dried oregano 1 package (9 ounces) refrigerated cheese tortellini 1 small zucchini, sliced 1/3 cup chopped green pepper 2 tablespoons minced fresh parsley Grated Parmesan cheese

Direction In a big saucepan on medium heat, cook onion and sausage till onion is tender and meat is not pink anymore; drain. Put in garlic and cook for 1 more minute. Mix in oregano, basil, carrot, tomato sauce, tomatoes, and broth; heat to a boil. Lower the heat and simmer for 30 minutes without a cover. Gently mix in parsley, green pepper, zucchini and tortellini. Put on cover and simmer till tortellini is tender, or about 20-25 minutes. Serve along with cheese.

Nutrition Information Calories: 233 calories Protein: 12g protein. Total Fat: 11g fat (4g saturated fat) Sodium: 919mg sodium Fiber: 2g fiber) Total Carbohydrate: 23g carbohydrate (6g sugars Cholesterol: 36mg cholesterol

250.

Shortcut Brunswick Stew

Serving: 4 servings. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 2 bacon strips 1/2 cup chopped onion 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1-1/4 cups plus 1 tablespoon water, divided 1 teaspoon Worcestershire sauce 1/4 teaspoon pepper 1-1/2 cups frozen lima beans 1 package (10 ounces) frozen corn 2 cups cubed cooked chicken 1 tablespoon cornstarch

Direction Cook bacon in a large skillet until crisp, use a slotted spoon to transfer bacon to paper towels to drain off excess fat. Saut é onion in drippings until softened. Stir in pepper, Worcestershire sauce, 1-1/4 cups water and soup; bring to a boil. Add corn and beans; return to a boil. Lower the heat and simmer, covered, for 20 minutes. Crumble bacon into stew. Stir in chicken. Combine remaining water with cornstarch; slowly stir into stew. Bring to a boil; cook, stirring, for 2 minutes until thickened.

Nutrition Information Calories: 395 calories Total Fat: 12g fat (4g saturated fat) Sodium: 628mg sodium Fiber: 7g fiber)

Total Carbohydrate: 43g carbohydrate (11g sugars Cholesterol: 70mg cholesterol Protein: 29g protein.

251.

Simple Cabbage Patch Stew

Serving: 16-18 servings. | Prep: 10mins | Cook: 02hours25mins | Ready in:

Ingredients 3 pounds ground beef 2 medium heads cabbage, chopped 2 large onions, chopped 2 cans (15 ounces each) pinto beans, rinsed and drained 2 cans (14-1/2 ounces each) diced tomatoes 2 tablespoons vinegar 2 teaspoons sugar Salt to taste

Direction Cook beef in a large skillet over medium heat until inside is no longer pink. In the meantime, combine onions and cabbage in a Dutch oven or soup kettle. Cook, stirring over medium heat until vegetables are crisp-tender, or about 10 minutes. Add salt, sugar, vinegar, tomatoes, and beans. Drain beef; add beef to the stew. Bring to a boil. Lower heat; simmer, covered for 2 hours until done.

Nutrition Information Calories: 176 calories Protein: 16g protein. Total Fat: 7g fat (3g saturated fat) Sodium: 129mg sodium Fiber: 4g fiber) Total Carbohydrate: 12g carbohydrate (5g sugars Cholesterol: 37mg cholesterol

252.

Skier's Stew

Serving: 8 servings (3 quarts). | Prep: 20mins | Cook: 04hours30mins | Ready in:

Ingredients 2 pounds beef stew meat, cut into 1-inch cubes 2 tablespoons canola oil 8 medium carrots, cut into 1-inch slices 6 large potatoes, peeled and cut into 1-inch cubes 1 can (15 ounces) tomato sauce 1 to 1-1/2 cups water 1 envelope onion soup mix

Direction Brown the meat in oil in batches in a big skillet; drain. Move into a 5-quart slow cooker. Add veggies on top. Mix the soup mix, water and tomato sauce; add on top. Keep it covered and cook on low heat till veggies and meat become soft or for 4.5 - 5 hours.

Nutrition Information Calories: 430 calories Protein: 29g protein. Total Fat: 8g fat (3g saturated fat) Sodium: 637mg sodium Fiber: 7g fiber) Total Carbohydrate: 61g carbohydrate (9g sugars Cholesterol: 70mg cholesterol

253.

Skillet Beef Stew

Serving: 4 servings. | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 1 pound beef top sirloin steak 2 tablespoons canola oil 1 package (16 ounces) frozen vegetables for stew 1 jar (12 ounces) beef gravy 2 tablespoons Worcestershire sauce 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1/4 teaspoon garlic powder

Direction Slice steak into 2 x 1/4 - inch strips. In a big frying pan, cook beef over medium heat till no pink left. Drain if needed. Mix in the remaining ingredients; set to a boil. Lower heat; simmer while covered for 15 minutes, till heated through.

Nutrition Information Calories: 314 calories Protein: 27g protein. Diabetic Exchanges: 3 lean meat Total Fat: 12g fat (3g saturated fat) Sodium: 642mg sodium Fiber: 1g fiber) Total Carbohydrate: 21g carbohydrate (2g sugars Cholesterol: 53mg cholesterol

254.

Slow Cook Beef Stew

Serving: 6 servings. | Prep: 20mins | Cook: 06hours00mins | Ready in:

Ingredients 2 pounds beef top round steak, cut into 1-inch cubes 8 medium carrots, cut into 1-inch pieces 1 pound small red potatoes, quartered 1/2 pound sliced fresh mushrooms 1 medium sweet red pepper, chopped 1 can (14-1/2 ounces) diced tomatoes, undrained 1/4 cup all-purpose flour 1 can (6 ounces) tomato paste 3/4 cup beef broth 1/3 cup dry red wine or additional beef broth 1-1/2 teaspoons salt 1 teaspoon minced garlic 1 teaspoon pepper 1/2 teaspoon dried thyme

Direction Cook beef in a large skillet until all sides are browned. Combine red pepper, mushrooms, potatoes, and carrots in a 5-quart slow cooker. Add tomatoes on top. Combine broth, tomato paste, and flour in a small bowl until no lumps remain. Mix in thyme, pepper, garlic, salt, and wine; transfer into the slow cooker. Top with beef. Cook, covered on low setting until beef is tender, or for 6 to 8 hours.

Nutrition Information

Calories: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein:

255.

Slow Cooked Pork Stew

Serving: 8 servings. | Prep: 15mins | Cook: 05hours00mins | Ready in:

Ingredients 2 pork tenderloins (1 pound each), cut into 2-inch pieces 1 teaspoon salt 1/2 teaspoon pepper 2 large carrots, cut into 1/2-inch slices 2 celery ribs, coarsely chopped 1 medium onion, coarsely chopped 3 cups beef broth 2 tablespoons tomato paste 1/3 cup pitted dried plums, chopped 4 garlic cloves, minced 2 bay leaves 1 fresh rosemary sprig 1 fresh thyme sprig 1/3 cup Greek olives, optional Chopped fresh parsley, optional Hot cooked mashed potatoes, optional

Direction Dust salt and pepper to pork; transfer to a slow cooker (4 qt). Add onion, carrots, and celery. Whisk broth and tomato paste in a small bowl; pour over vegetables. Add garlic, bay leaves, plums, thyme, rosemary, and if desired, olives. Cook on low while covered for 5-6 hours until meat and vegetables are tender. Remove rosemary, bay leaves, and thyme; sprinkle with parsley and serve with potatoes if desired.

Nutrition Information Calories: 177 calories Total Carbohydrate: 9g carbohydrate (4g sugars Cholesterol: 64mg cholesterol Protein: 24g protein. Diabetic Exchanges: 3 lean meat Total Fat: 4g fat (1g saturated fat) Sodium: 698mg sodium Fiber: 1g fiber)

256.

Slow Cooked Vegetable Beef Stew

Serving: 7-8 servings. | Prep: 20mins | Cook: 09hours00mins | Ready in:

Ingredients 5 medium red potatoes, peeled and cut into 1/2 inch chunks 2-1/2 cups sliced fresh mushrooms 4 medium carrots, sliced 2 celery ribs, thinly sliced 3 bacon strips, diced 1/4 cup all-purpose flour 3/4 teaspoon pepper, divided 1/2 teaspoon salt, divided 2 pounds beef stew meat, cut into 3/4 inch cubes 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon canola oil 1 can (14-1/2 ounces) beef broth 1/2 cup dry red wine or additional beef broth 1 bay leaf 1/8 teaspoon dried thyme 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1/3 cup water 2 tablespoons cornstarch 3 tablespoons cold water

Direction In a 5-qt. slow cooker, put the first 4 ingredients. Cook bacon in a big frying pan over medium heat until crunchy. Transfer onto paper towels to strain with a slotted spoon. Save the drippings.

Mix 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and flour together in a big resealable plastic bag. Add meat, several pieces each time, close the bag and shake to coat. Brown garlic, onion, and beef in oil and the drippings. Move to the slow cooker. Mix in the leftover pepper and salt, the saved bacon, thyme, bay leaf, extra broth or wine, and broth. Put the lid on and cook on Low until the meat is soft, or for about 8-9 hours. Remove the bay leaf. Mix water and soup together, pour in the slow cooker. Put the lid on and cook for 30 minutes on high. Mix cold water and cornstarch together, mix into the slow cooker. Put the lid on and cook until thickened, or for about 30-40 minutes.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

257.

Slow Simmered Burgundy Beef Stew

Serving: 4 servings. | Prep: 30mins | Cook: 01hours45mins | Ready in:

Ingredients 1-1/2 pounds beef stew meat (1-1/4-inch pieces) 3 tablespoons all-purpose flour 3/4 teaspoon salt 2 to 4 teaspoons canola oil, divided 2 teaspoons beef bouillon granules 2 teaspoons dried parsley flakes 1-1/2 teaspoons Italian seasoning 2 cups water 1 cup Burgundy wine or beef stock 3 medium potatoes (about 1-1/3 pounds), peeled and quartered 1 cup fresh mushrooms, halved 1 medium onion, cut into eight wedges 2 medium carrots, cut into 1-inch pieces 2 celery ribs, cut into 1/2-inch pieces Additional water, optional

Direction Turn oven to 350 ° to preheat. Combine beef with salt and flour until lightly coated; shake to remove excess. Heat 2 teaspoons oil in an oven-safe Dutch oven over medium heat. Cook beef in batches until browned. Add more oil if necessary. Take browned beef out of the pan. Add wine, 2 cups water, herbs, and bouillon to the same pan; bring the mixture to a boil, mixing well to loosen browned bits from the pan. Add beef, and bring the mixture to another boil. Move to oven; cover and bake for 1 hour.

Mix in vegetables and make it thinner by adding more water if necessary. Bake, covered, for 45 minutes to 1 hour until vegetables and beef are tender.

Nutrition Information Calories: 419 calories Sodium: 949mg sodium Fiber: 4g fiber) Total Carbohydrate: 33g carbohydrate (5g sugars Cholesterol: 106mg cholesterol Protein: 37g protein. Total Fat: 15g fat (5g saturated fat)

258.

Smoked Sausage Stew

Serving: 6 | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1 pound smoked sausage, cut into 1 inch pieces 2 (10.5 ounce) cans condensed vegetable soup 1/2 medium head cabbage, shredded

Direction Cut smoked sausage into 1-inch pieces; in a skillet, brown the sausage lightly. Mix the vegetable soup with sausage and top with shredded cabbage. Put lid on the skillet; cook on medium heat until cabbage becomes tender. Stir together; serve.

Nutrition Information Calories: 369 calories; Protein: 19.4 Total Fat: 25.6 Sodium: 1808 Total Carbohydrate: 15.1 Cholesterol: 51

259.

Snowman Party Stew

Serving: 6-8 servings. | Prep: 30mins | Cook: 15mins | Ready in:

Ingredients 1 pound ground beef 1 package (16 ounces) frozen vegetables for stew, divided 1 can (10-1/4 ounces) beef gravy 2 cups mashed potatoes (prepared with a small amount of milk) 16 whole black peppercorns 1/4 cup ketchup

Direction Cook beef in a frying pan over medium heat until no pink anymore; strain. Take 1 carrot chunk and 24 peas away from the stew vegetables; put aside. Add the leftover vegetables to the beef. Cook until the vegetables have thawed. Add gravy, stir thoroughly. Add into an ungreased 9-inch pie plate. Put 8 mashed potato snowmen on top, using 3 tablespoons of potatoes to make each body and 1 tablespoon to make each head. Bake without a cover at 350 ° for 20 minutes. In the meantime, slice the remaining carrot into 8 strips using a sharp knife. Insert into each snowman with 1 strip to make a nose. Put on each with 3 leftover peas to make the buttons. Put on peppercorns to make the eyes. Drizzle between the body and head ketchup to make a scarf.

Nutrition Information Calories: 213 calories Fiber: 1g fiber) Total Carbohydrate: 22g carbohydrate (3g sugars Cholesterol: 42mg cholesterol

Protein: 14g protein. Total Fat: 8g fat (3g saturated fat) Sodium: 546mg sodium

260.

Spell Binding Stew

Serving: 6 servings (2-1/2 quarts). | Prep: 30mins | Cook: 02hours00mins | Ready in:

Ingredients 2 tablespoons lemon juice 4 tablespoons Worcestershire sauce, divided 1/4 teaspoon seasoned salt 2 pounds beef stew meat, cut into 1-inch cubes 3 garlic cloves, minced 2 tablespoons olive oil 4 medium parsnips, peeled and sliced 4 medium carrots, sliced 3 medium potatoes, peeled and cubed 1 medium onion, cut into wedges 2 cups canned stewed tomatoes 1-1/2 cups beef broth, divided 1/2 cup ketchup 1/2 teaspoon dried chervil 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 3 tablespoons all-purpose flour 1/2 cup frozen corn 1/2 cup frozen peas

Direction Combine seasoned salt, 2 tablespoons Worcestershire sauce, and lemon juice in a large resealable plastic bag; add beef. Seal the bag carefully and shake until beef is evenly coated; chill in the

fridge for a minimum of 4 hours. Drain beef and discard marinade. Cook beef and garlic in oil until browned in an ovensafe Dutch oven. Add the remaining Worcestershire sauce, herbs, ketchup, 1 cup broth, tomatoes, onion, potatoes, carrots, and parsnips. Combine the remaining broth and flour in a small bowl until no lumps remain. Slowly mix into the stew. Bring to a boil; cook, stirring until thickened, or for 2 minutes. Bake, covered for 1 hour and 30 minutes at 325 ° . Add peas and corn. Bake, covered until meat and vegetables are softened, or for 30 to 45 more minutes.

Nutrition Information Calories: 513 calories Protein: 35g protein. Total Fat: 16g fat (5g saturated fat) Sodium: 887mg sodium Fiber: 8g fiber) Total Carbohydrate: 60g carbohydrate (21g sugars Cholesterol: 94mg cholesterol

261.

Spicy Goulash

Serving: 12 servings. | Prep: 25mins | Cook: 05hours30mins | Ready in:

Ingredients 1 pound lean ground beef (90% lean) 4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained 2 cans (16 ounces each) kidney beans, rinsed and drained 2 cups water 1 medium onion, chopped 1 medium green pepper, chopped 1/4 cup red wine vinegar 2 tablespoons chili powder 1 tablespoon Worcestershire sauce 2 teaspoons beef bouillon granules 1 teaspoon dried basil 1 teaspoon dried parsley flakes 1 teaspoon ground cumin 1/4 teaspoon pepper 2 cups uncooked elbow macaroni

Direction In the big skillet, cook the beef on medium heat till not pink anymore; drain off. Move into the 5-quart slow cooker. Whisk in seasonings, bouillon, Worcestershire sauce, chili powder, vinegar, green pepper, onion, water, beans and tomatoes. Put cover on and cook over low heat till thoroughly heated or for 5 to 6 hours. Whisk in the macaroni; put cover on and cook till the macaroni softens or for half an hour more.

Nutrition Information Calories: 222 calories Sodium: 585mg sodium Fiber: 6g fiber) Total Carbohydrate: 30g carbohydrate (7g sugars Cholesterol: 23mg cholesterol Protein: 15g protein. Diabetic Exchanges: 2 lean meat Total Fat: 5g fat (2g saturated fat)

262.

Spicy Stew

Serving: 6-8 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1 pound ground beef 3 medium green peppers, chopped 1 medium onion, chopped 1 can (28 ounces) diced tomatoes, undrained 1 can (16 to 17 ounces) peas, drained 3 cans (16 ounces each) kidney beans or 3 cans (15 ounces each) pinto beans, rinsed and drained 1 tablespoon sugar 2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper

Direction Cook onion, green peppers, and beef in a Dutch oven over medium until the meat is not pink anymore; strain. Mix in the leftover ingredients; boil it. Lower the heat, simmer with a cover for 30 minutes.

Nutrition Information Calories: 217 calories Total Carbohydrate: 25g carbohydrate (8g sugars Cholesterol: 28mg cholesterol Protein: 17g protein. Total Fat: 6g fat (2g saturated fat)

Sodium: 604mg sodium Fiber: 7g fiber)

263.

Stew For A Crowd

Serving: 120 (1-cup) servings. | Prep: 60mins | Cook: 03hours00mins | Ready in:

Ingredients 25 pounds beef stew meat 5 pounds onions, diced (about 16 cups) 2 bunches celery, cut into 1-inch pieces (about 14 cups) About 5 quarts water 1/2 cup browning sauce, optional 1/4 cup salt 3 tablespoons garlic powder 3 tablespoons dried thyme 3 tablespoons seasoned salt 2 tablespoons pepper 12 bay leaves 15 pounds red potatoes, cut into 1-inch cubes (about 16 cups) 10 pounds carrots, cut into 1-inch pieces (about 24 cups) 10 cups frozen peas 10 cups frozen corn 4 cups all-purpose flour 3 to 4 cups milk

Direction Separate celery, onions, and stew meat into different big stockpot or Dutch oven. Fill each pan half full with water. Add seasoning and browning sauce (if using). Bring to a boil. Lower heat; simmer, covered until meat is tender, or about 1 hour and 30 minutes. Add carrots and potatoes; bring to a boil. Lower heat; simmer, covered until vegetables are

softened, or about 30 minutes. Add corn and peas; bring to another boil. Lower heat; simmer without a cover until thoroughly heated, or for 15 minutes. Whisk flour with enough milk until a creamy, smooth paste forms; slowly stir into the stew. Bring to a boil. Cook, stirring until thickened, or for 2 minutes. Remove bay leaves.

Nutrition Information Calories: 244 calories Fiber: 4g fiber) Total Carbohydrate: 23g carbohydrate (6g sugars Cholesterol: 60mg cholesterol Protein: 22g protein. Total Fat: 7g fat (3g saturated fat) Sodium: 434mg sodium

264.

Sweet Beef Stew

Serving: 4 servings. | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 1-1/2 pounds beef stew meat, cut into 1-inch cubes 2 medium onions, chopped 3 garlic cloves, minced 1 tablespoon canola oil 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 3/4 cup apricot nectar 3 tablespoons soy sauce 2 tablespoons molasses 1 teaspoon brown sugar 1 teaspoon cornstarch 1 tablespoon water Hot cooked rice or noodles

Direction In a pressure cooker over medium heat, cook garlic, onions and beef in oil until browned. Stir in salt, nutmeg, pepper and ginger. Combine the apricot nectar, brown sugar, molasses and soy sauce; spread over meat. Securely close cover; on vent pipe, place pressure regulator. Bring cooker to full pressure over high heat. Cook for 20 minutes over medium-high heat. (Pressure regulator should keep a slow steady rocking motion; adjust heat if needed.) Take away from the heat; allow pressure to omit.

Use a slotted spoon to transfer meat. Combine cornstarch and water until smooth; slowly add to pan drippings. Boil and stir for 2 minutes or until thick. Add in meat and serve with rice.

Nutrition Information Calories: 377 calories Total Fat: 15g fat (5g saturated fat) Sodium: 1063mg sodium Fiber: 2g fiber) Total Carbohydrate: 23g carbohydrate (18g sugars Cholesterol: 106mg cholesterol Protein: 35g protein.

265.

Sweet Potato And Pork Stew

Serving: 2 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 3/4 pound pork chop suey meat 1 tablespoon Dijon mustard 3 tablespoons all-purpose flour 1 tablespoon brown sugar 1 small garlic clove, minced 1 tablespoon canola oil 1 cup chicken broth 1 small onion, quartered 1 medium sweet potato, peeled and cubed 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon minced fresh parsley

Direction Mix pork with mustard in a small bowl. Mix brown sugar and flour in a large resealable plastic bag; put in pork and shake to cover. Prepare a large saucepan covered with cooking spray, cook garlic and pork in oil until all sides of pork turn brown. Whisk in broth. Bring it to a boil. Lower the heat; simmer with a cover for 15 minutes. Mix in pepper, salt, sweet potato, and onion. Bring back to a boil. Lower the heat; simmer with a cover for 15-20 more minutes until vegetables are tender and meat is no longer pink. Mix in parsley.

Nutrition Information

Calories: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium:

266.

Teriyaki Beef Stew

Serving: 8 servings. | Prep: 20mins | Cook: 06hours30mins | Ready in:

Ingredients 2 pounds beef stew meat 1 bottle (12 ounces) ginger beer or ginger ale 1/4 cup teriyaki sauce 2 garlic cloves, minced 2 tablespoons sesame seeds 2 tablespoons cornstarch 2 tablespoons cold water 2 cups frozen peas, thawed Hot cooked rice, optional

Direction Cook beef in batches in a large nonstick skillet until evenly browned. Place into a 3-quart slow cooker. Stir sesame seeds, garlic, teriyaki sauce and ginger beer together in a small bowl; transfer to the beef. Cook on Low with a cover until the meat is soft, or for 6-8 hours. Stir cold water and cornstarch together until smooth; gradually mix into the stew. Mix in peas. Cook on High with a cover until thickened, or for 30 minutes. Couple with rice to your favorite. Serve.

Nutrition Information Calories: 310 calories Protein: 33g protein. Diabetic Exchanges: 4 lean meat Total Fat: 12g fat (4g saturated fat) Sodium: 528mg sodium

Fiber: 2g fiber) Total Carbohydrate: 17g carbohydrate (9g sugars Cholesterol: 94mg cholesterol

267.

Texas Beef Stew

Serving: 4 servings (1 quart). | Prep: 15mins | Cook: 60mins | Ready in:

Ingredients 1-1/4 pounds beef stew meat, cut into 1-inch pieces 1 to 2 tablespoons vegetable oil, optional 1/4 cup chopped onion 1-1/2 teaspoons garlic powder 1/4 teaspoon pepper 1 cup water 1 can (14-1/2 ounces) diced tomatoes, undrained 1 tablespoon ground cumin 1 teaspoon salt

Direction Cook beef in a large saucepan or Dutch oven until no longer pink inside, adding oil if needed; drain. Add water, pepper, garlic powder, and onion; bring to a boil. Lower heat; simmer, covered until meat is nearly tender, about 45 minutes. Add salt, cumin, and tomatoes; bring back to a boil. Lower heat; simmer, covered until meat is tender, about 15 to 20 minutes more.

Nutrition Information Calories: 239 calories Sodium: 782mg sodium Fiber: 2g fiber) Total Carbohydrate: 7g carbohydrate (4g sugars Cholesterol: 88mg cholesterol Protein: 28g protein.

Total Fat: 10g fat (4g saturated fat)

268.

Thick Beef Stew

Serving: 3 servings. | Prep: 5mins | Cook: 20mins | Ready in:

Ingredients 1 portion Triple-Batch Beef, thawed 3 medium red potatoes, quartered and cut into 1/4-inch slices 1-1/4 cups water 1 to 1-1/2 teaspoons dried oregano 1 teaspoon salt 1 cup frozen peas 1 tablespoon cornstarch 2 tablespoons lemon juice

Direction Mix salt, oregano, water, potatoes, and beef together in a big saucepan. Boil it. Lower the heat, simmer with a cover until the potatoes are soft, about 10-15 minutes. Put in peas and heat through. Mix lemon juice and cornstarch until the mixture is smooth; slowly pour in the beef mixture. Boil it, cook while stirring until bubbly and thickened, about 2 minutes.

Nutrition Information Calories: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein:

269.

Turkey Sausage With Root Vegetables

Serving: 6 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 1 package (14 ounces) smoked turkey kielbasa, cut into 1/2-inch pieces 1 medium onion, chopped 1 cup cubed peeled rutabaga 1 cup sliced carrots 1 teaspoon canola oil 4 cups cubed peeled potatoes 1 can (14-3/4 ounces) reduced-sodium chicken broth 1 teaspoon dried thyme 1/4 teaspoon rubbed sage 1/4 teaspoon pepper 1 bay leaf 1/2 medium head cabbage, cut into 6 wedges 1 teaspoon all-purpose flour 1 tablespoon water 1 tablespoon minced fresh parsley 2 teaspoons cider vinegar

Direction Cook carrots, rutabaga, onion and sausage in a Dutch oven with oil until onion is tender, or about 5 mins. Put in bay leaf, pepper, sage, thyme, broth and potatoes. Boil. Top with the cabbage wedges. Lower the heat and simmer, covered, until cabbage and potatoes are tender, or about 20 to 25 mins. Transfer cabbage carefully to a shallow serving bowl; then keep warm. Remove bay leaf. Mix water and flour until they become

smooth; stir into the sausage mixture. Boil and cook while stirring until thickened, or about 2 mins. Stir in vinegar and parsley. Add on top of the cabbage using a spoon.

Nutrition Information Calories: 231 calories Sodium: 781mg sodium Fiber: 6g fiber) Total Carbohydrate: 39g carbohydrate (0 sugars Cholesterol: 23mg cholesterol Protein: 13g protein. Diabetic Exchanges: 2 starch Total Fat: 3g fat (1g saturated fat)

270.

Vegetable Beef Stew For Two

Serving: 2 servings. | Prep: 5mins | Cook: 25mins | Ready in:

Ingredients 1-2/3 cups beef broth 2 medium carrots, cut into 1-inch pieces 1 medium potato, peeled and cubed 1 medium onion, cut into small wedges 1 celery rib, cut into 1-inch pieces 1 batch Beef Stew Mix, thawed 1 tablespoon cornstarch 1 tablespoon water

Direction Combine celery, onion, potato, carrots, and broth in a saucepan and set to boil. Turn down the heat and simmer while covered until vegetables are soft, or for about 15 - 20 minutes. Stir in the beef mix. Combine water with cornstarch until smooth, then stir it into the stew. Allow to boil, then cook while stirring for 2 minutes or until the stew thickens.

Nutrition Information Calories: 448 calories Fiber: 5g fiber) Total Carbohydrate: 38g carbohydrate (11g sugars Cholesterol: 116mg cholesterol Protein: 41g protein. Total Fat: 14g fat (5g saturated fat) Sodium: 877mg sodium

271.

Venison Dumpling Stew

Serving: 4 servings. | Prep: 20mins | Cook: 45mins | Ready in:

Ingredients 1/4 cup all-purpose flour 1 pound venison stew meat, cut into 1-inch cubes 3 tablespoons butter 4 to 5 cups water 2 bay leaves 2 teaspoons beef bouillon granules 3 tablespoons Worcestershire sauce 1 teaspoon salt 1/2 to 3/4 teaspoon pepper 5 medium potatoes, peeled and cubed 5 medium carrots, peeled and cut into 3/4-inch slices 1 medium onion, chopped DILLED DUMPLINGS: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon dill weed 1 large egg 1/2 cup whole milk

Direction Mix together venison and flour in a big resealable plastic bag, then shake to coat well. Brown the meat in a Dutch oven with butter. Put in water and stir to loosen any browned bits from pan. Put in pepper, salt, Worcestershire sauce, bouillon and bay

leaves, then bring the mixture to a boil Lower heat and simmer, covered, until meat is softened, about an hour. Get rid of bay leaves, then put in onion, carrots and potatoes. Place a cover and simmer about 25 minutes. To make dumplings, mix together dill, salt, baking powder and flour in a big bowl. Stir in milk and egg just until combined. Drop batter onto simmering stew by tablespoonfuls. Simmer with a cover until a toothpick stuck in the center exits clean, about 15 minutes without lifting the cover.

Nutrition Information Calories: 606 calories Total Carbohydrate: 82g carbohydrate (13g sugars Cholesterol: 177mg cholesterol Protein: 37g protein. Total Fat: 14g fat (8g saturated fat) Sodium: 1713mg sodium Fiber: 7g fiber)

272.

Winter Delight Stew

Serving: 12 servings (4 quarts). | Prep: 20mins | Cook: 01hours30mins | Ready in:

Ingredients 1 pound Johnsonville ® Ground Mild Italian sausage 4 cups chopped cabbage 2 cups sliced fresh carrots 2 medium potatoes, chopped 1 cup chopped onion 2 cups beef or chicken broth 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1/2 cup tomato juice 1/8 teaspoon salt

Direction Cook sausage in an ovenproof Dutch oven on moderate heat until not pink anymore, then drain. Stir in the remaining ingredients; bake, covered, until vegetables are softened, about 1 1/2 to 2 hours.

Nutrition Information Calories: 212 calories Protein: 11g protein. Total Fat: 10g fat (4g saturated fat) Sodium: 653mg sodium Fiber: 5g fiber) Total Carbohydrate: 20g carbohydrate (6g sugars Cholesterol: 27mg cholesterol

273.

Winter Oven Beef Stew

Serving: 6 servings. | Prep: 20mins | Cook: 02hours15mins | Ready in:

Ingredients 6 tablespoons all-purpose flour, divided 1/4 teaspoon salt, optional 1/2 teaspoon pepper, divided 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes 1 medium onion, chopped 1 tablespoon canola oil 3 garlic cloves, minced 3 cups beef broth 1 can (14-1/2 ounces) stewed tomatoes, cut up 3/4 teaspoon dried thyme 3 large potatoes, peeled and cut into 1-inch cubes 3 medium carrots, cut into 1/4-inch slices 1/2 cup frozen peas, thawed

Direction Mix in a large resealable plastic bag 1/4 teaspoon pepper, salt (if desired), and 4 tablespoons flour. Add a few pieces of beef at a time, and shake to coat. In the Dutch oven, brown beef in batches in oil over mediumhigh heat. Take the beef out and leave it aside. Add onion to the pan and cook until tender. Add garlic; cook for an addition of 1 minute. Stir in pepper and remaining flour until blended. Stir in broth gradually. Add tomatoes, beef, and thyme. Bake at 350 ° for 1 and 1/4 hours, covered. Add in the carrots and potatoes. Bake covered for 1 more hour or until meat and vegetables are softened. Stir in peas; cover and let rest for 5 minutes before serving.

Nutrition Information Calories: 439 calories Cholesterol: 76mg cholesterol Protein: 30g protein. Total Fat: 13g fat (5g saturated fat) Sodium: 426mg sodium Fiber: 6g fiber) Total Carbohydrate: 50g carbohydrate (11g sugars

Chapter 4: Comfort Food Soup Recipes ***

274.

10 Minute Tomato Soup

Serving: 3-4 servings (1 quart). | Prep: 5mins | Cook: 5mins | Ready in:

Ingredients 2 cups crushed canned tomatoes 1/2 teaspoon baking soda 2 cups milk 2 tablespoons butter

Direction In a large and heavy saucepan, cook tomatoes over medium heat; heat to a boil. Take away from heat; put in the remaining ingredients. Bring back to heat; keep cooking and stirring over medium heat until butter melts and soup is heated through.

Nutrition Information Calories: 141 calories Cholesterol: 32mg cholesterol Protein: 5g protein. Total Fat: 10g fat (6g saturated fat) Sodium: 342mg sodium Fiber: 1g fiber) Total Carbohydrate: 9g carbohydrate (6g sugars

275.

ABC Vegetable Soup

Serving: 6-8 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup uncooked alphabet pasta 3 cans (14-1/2 ounces each) beef broth 1 package (16 ounces) frozen mixed vegetables 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon pepper

Direction Cook pasta according to the package directions. Combine the remaining ingredients in a large saucepan. Boil, then lower heat; next, cover and simmer for 5 minutes, or until the greens are softened. Let drain pasta, and stir into the soup.

Nutrition Information Calories: 72 calories Sodium: 200mg sodium Fiber: 3g fiber) Total Carbohydrate: 15g carbohydrate (2g sugars Cholesterol: 0 cholesterol Protein: 3g protein. Total Fat: 1g fat (0 saturated fat)

276.

Bacon Beef Barley Soup

Serving: 7 servings. | Prep: 40mins | Cook: 07hours00mins | Ready in:

Ingredients 4 bacon strips, chopped 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces 1 medium onion, chopped 4 medium red potatoes, cut into 1/2-inch cubes 1-1/2 cups fresh baby carrots, cut in half lengthwise 1 cup frozen corn 1/4 cup medium pearl barley 2 cans (14-1/2 ounces each) beef broth 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained 1 jar (12 ounces) home-style beef gravy 1/2 teaspoon pepper Mashed potatoes, optional

Direction Cook the bacon on medium heat in a large skillet until crisp. Use a slotted spoon to place onto paper towels to drain. Cook onion and beef in the drippings until the meat turns browned; let drain. Place the potatoes, carrots, corn, and barley in layer in a 5-quart slow cooker. Put the bacon and beef mixture on top. Blend pepper, gravy, tomatoes, and broth; pour the mixture on top (don ’ t stir). Cook on low heat, covered, until vegetables and meat become tender, about 7-9 hours. Stir then serve. If desired, serve on top of mashed potatoes.

Nutrition Information

Calories: 319 calories Total Carbohydrate: 32g carbohydrate (7g sugars Cholesterol: 68mg cholesterol Protein: 26g protein. Total Fat: 10g fat (3g saturated fat) Sodium: 1218mg sodium Fiber: 4g fiber)

277.

Basil Tomato Soup For 2

Serving: 2 servings. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 1 medium onion, chopped 1 medium carrot, shredded 1-1/2 teaspoons butter 4 medium tomatoes, peeled, seeded and quartered 1/4 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon coarsely ground pepper 1/4 cup loosely packed fresh basil leaves 1 cup reduced-sodium chicken broth or vegetable broth

Direction Saut é carrot and onion with butter in a small saucepan until soft. Mix in pepper, salt, sugar, and tomatoes. Lower the heat, put on a cover and cook until the tomatoes are tender, or about 10 minutes. Cool slightly. Place into a blender, put in basil. Put on the lid and blend until smooth. Put all back into the pan, mix in broth and thoroughly heat.

Nutrition Information Calories: 141 calories Protein: 5g protein. Diabetic Exchanges: 4 vegetable Total Fat: 4g fat (2g saturated fat) Sodium: 673mg sodium Fiber: 6g fiber) Total Carbohydrate: 25g carbohydrate (16g sugars

Cholesterol: 8mg cholesterol

278.

Beef Barley Soup With Veggies

Serving: 8 servings (about 2 quarts). | Prep: 20mins | Cook: 60mins | Ready in:

Ingredients 2 pounds beef stew meat, cut into 1-inch pieces 1 tablespoon canola oil 5 cups water 4 medium carrots, chopped 4 celery ribs, chopped 1 large onion, chopped 1 can (14-1/2 ounces) diced tomatoes, undrained 2 tablespoons tomato paste 4 teaspoons beef bouillon granules 1 teaspoon each dried oregano, thyme, basil and parsley flakes 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup quick-cooking barley

Direction Brown meat in a Dutch oven in oil on all sides; allow to drain. Add the water, seasonings, bouillon, tomato paste, tomatoes, onion, celery, and carrots. Boil up, then reduce the heat; cover and simmer until the meat is tender, about 50 minutes. Next, stir in barley; cover and continue to simmer until the barley is soft, about 10-15 minutes longer.

Nutrition Information Calories: 302 calories Protein: 26g protein. Diabetic Exchanges: 3 lean meat

Total Fat: 10g fat (3g saturated fat) Sodium: 688mg sodium Fiber: 7g fiber) Total Carbohydrate: 26g carbohydrate (6g sugars Cholesterol: 71mg cholesterol

279.

Beef Noodle Soup

Serving: 6 | Prep: 15mins | Cook: 35mins | Ready in:

Ingredients 1 pound cubed beef stew meat 1 cup chopped onion 1 cup chopped celery 1/4 cup beef bouillon granules 1/4 teaspoon dried parsley 1 pinch ground black pepper 1 cup chopped carrots 5 3/4 cups water 2 1/2 cups frozen egg noodles

Direction Saut é the celery, onion, and stew meat in a large saucepan over medium-high heat until all sides of the meat are browned, about 5 minutes. Stir in the egg noodles, water, carrots, ground black pepper, parsley, and bouillon. Boil, turn down the heat to low, simmer for 30 minutes.

Nutrition Information Calories: 377 calories; Sodium: 1040 Total Carbohydrate: 24.8 Cholesterol: 89 Protein: 25.5 Total Fat: 19.4

280.

Black Bean 'n' Pumpkin Chili

Serving: 10 servings (2-1/2 quarts). | Prep: 20mins | Cook: 04hours00mins | Ready in:

Ingredients 2 tablespoons olive oil 1 medium onion, chopped 1 medium sweet yellow pepper, chopped 3 garlic cloves, minced 2 cans (15 ounces each) black beans, rinsed and drained 1 can (15 ounces) solid-pack pumpkin 1 can (14-1/2 ounces) diced tomatoes, undrained 3 cups chicken broth 2-1/2 cups cubed cooked turkey 2 teaspoons dried parsley flakes 2 teaspoons chili powder 1-1/2 teaspoons ground cumin 1-1/2 teaspoons dried oregano 1/2 teaspoon salt Cubed avocado and thinly sliced green onions, optional

Direction In a big pan, heat oil on medium-high heat and add pepper, and onion, then cook, stirring, until tender. Add in garlic and cook for another minute. Move to a 5-quart slow cooker and stir in the next 10 ingredients. Cook while covered on a low setting for 4 - 5 hours. Top with green onions and avocado, if desired.

Nutrition Information

Calories: 192 calories Fiber: 7g fiber) Total Carbohydrate: 21g carbohydrate (5g sugars Cholesterol: 28mg cholesterol Protein: 16g protein. Diabetic Exchanges: 2 lean meat Total Fat: 5g fat (1g saturated fat) Sodium: 658mg sodium

281.

Brie And Wild Mushroom Soup

Serving: 16 servings (1/2 cup each). | Prep: 25mins | Cook: 20mins | Ready in:

Ingredients 2 cups cream sherry 1/4 cup butter, cubed 1 pound assorted fresh mushrooms (such as shiitake, cremini and oyster) 8 shallots, finely chopped 1/3 cup minced fresh parsley 1 tablespoon lemon juice 1/3 cup all-purpose flour 4 cups beef broth 1 round (8 ounces) Brie cheese, rind removed, cubed 1 cup heavy whipping cream 1 teaspoon salt 1/2 teaspoon white pepper

Direction Add the sherry into the small-sized saucepan. Boil; cook till decreased by half. Put aside. In the Dutch oven, melt the butter. Put in the shallots and mushrooms; saut é till becoming soft. Pour in the lemon juice and parsley. Mix in the flour till becoming blended; slowly pour in the broth and reduced sherry. Let it boil. Lower the heat; let it simmer, while uncovering, till becoming thick or for 8 to 10 minutes. Mix in the cheese till melted. Put in the pepper, salt and cream; heat through but don ’ t let it boil.

Nutrition Information Calories: 167 calories Fiber: 1g fiber) Total Carbohydrate: 8g carbohydrate (1g sugars Cholesterol: 42mg cholesterol Protein: 5g protein. Total Fat: 12g fat (8g saturated fat) Sodium: 489mg sodium

282.

Broccoli, Hamburger And Cheese Soup

Serving: 6 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1-1/2 cups water 2 teaspoons chicken bouillon granules 3 cups frozen chopped broccoli 1/4 cup finely chopped onion 2 tablespoons butter 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups milk 1 cup cubed process cheese (Velveeta) 1 pound ground beef, cooked and drained

Direction Boil water in a large saucepan, then, add the bouillon, stirring to dissolve it. Add in the broccoli, and cook following the package instructions. Remove from heat and set aside without draining. Use a big saucepan to cook onion with butter until soft. Stir in pepper, salt, and flour until combined. Take away from the heat, and stir in the milk, then return to boiling. Cook, stirring, for 2 minutes or until thick and bubbling. Add in the broccoli with its liquid, the beef, and the cheese. Cook, stirring periodically, to heat completely and melt the cheese.

Nutrition Information Calories: 302 calories Protein: 22g protein. Total Fat: 18g fat (10g saturated fat)

Sodium: 750mg sodium Fiber: 3g fiber) Total Carbohydrate: 13g carbohydrate (7g sugars Cholesterol: 71mg cholesterol

283.

Calico Soup Mix

Serving: 6 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients BEAN MIX: 1-1/2 cups each dried lentils, baby lima beans, yellow split peas, red kidney beans, great northern beans, pinto beans, green split peas and navy beans ADDITIONAL INGREDIENTS (for each batch): 2-1/4 quarts water 2 cups cubed fully cooked ham 1 can (14-1/2 ounces) stewed tomatoes 1 medium onion, sliced 1 medium green pepper, chopped 1 garlic clove, minced 2 teaspoons salt 1 teaspoon each dried marjoram, oregano, parsley flakes and Italian seasoning

Direction Mix beans in the big bowl; separate into six batches (2 cups per each). Keep in the airtight containers. Yield: 6 batches (12 cups in total). Make preparation of soup: Add one batch of bean mix into the Dutch oven or the soup kettle; pour in water to cover with 2 inches. Boil; boil for 2 minutes. Take out of the heat; keep it covered and allow resting for 60 minutes. Drain. Add 2-1/4 qts. of water; boil. Lower the heat; keep it covered and let simmer till beans become softened or for 1-1/2 to 2 hours. Put in seasonings, garlic, green pepper, onion, tomatoes, and ham; bring back to the boil. Lower the heat; let it simmer for

45 to 50 minutes.

Nutrition Information Calories: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium: Fiber:

284.

Canadian Bacon Cheese Soup

Serving: 8 servings (2 quarts). | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 3 cups low-sodium chicken broth 4 medium potatoes, peeled and diced 2 celery ribs, diced 1 medium carrot, diced 1 small onion, diced 6 ounces Jones Canadian Bacon, trimmed and diced 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup skim milk 2 cups shredded reduced-fat cheddar cheese 1/8 teaspoon pepper

Direction Boil together the first 5 ingredients in a Dutch oven or soup kettle. Reduce the heat and cover. Let it simmer for 20 minutes or until the vegetables are very tender. Use a potato masher to mash the vegetables several times. Add bacon and continue to simmer. Meanwhile, in a small saucepan, melt the butter. Stir in the flour and cook for 1 minute, stirring constantly. Whisk in milk gradually. Bring to a boil and stir for 2 minutes (mixture will be thick). Stir constantly while adding the vegetable mixture. Remove from the heat. Add pepper and cheese. Stir just until the cheese melts.

Nutrition Information Calories: 198 calories Cholesterol: 19mg cholesterol

Protein: 16g protein. Diabetic Exchanges: 1 starch Total Fat: 7g fat (0 saturated fat) Sodium: 571mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (0 sugars

285.

Cheddar Broccoli Soup

Serving: Makes 6 servings, 1 cup each. | Prep: 30mins | Cook: | Ready in:

Ingredients 1/4 cup chopped onion s 1 Tbsp. butter or margarine 1 Tbsp. flour 3-1/2 cups fat-free milk 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese , cubed 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA 1 pkg. (10 oz.) frozen chopped broccoli , cooked, drained 1/4 tsp. ground nutmeg 1/8 tsp. pepper

Direction In medium saucepan, cook and stir onions in butter over medium high heat for 3 to 5 minutes, or until crispy-tender. Mix in flour until well-mixed. Pour in milk; cook and stir over medium heat about 2 minutes, stirring on occasion. Put in Neufchatel; keep cooking and stirring in 2 to 3 min. or until melted. Blend in the remaining ingredients; cook about 5 minutes, or until heated through, stirring on occasion.

Nutrition Information Calories: 290 Saturated Fat: 12 g Fiber: 2 g Cholesterol: 60 mg

Total Fat: 20 g Sodium: 420 mg Sugar: 8 g Total Carbohydrate: 13 g Protein: 16 g

286.

Cheese Broccoli Soup

Serving: 6-8 servings (2 quarts). | Prep: 5mins | Cook: 30mins | Ready in:

Ingredients 2 cups sliced fresh carrots 2 cups broccoli florets 1 cup sliced celery 1-1/2 cups chopped onion 1/2 cup butter 3/4 cup all-purpose flour 1 can (10-1/2 ounces) condensed chicken broth, undiluted 4 cups whole milk 1/2 pound process cheese (Velveeta), cubed

Direction Boil 2-qt. of water in a large saucepan. Add celery, broccoli and carrots. Cover and boil for 5 minutes. Drain, then set aside. Saut é the onion in butter in the same saucepan. Stir in flour to make smooth paste. Gradually add milk and chicken broth. Cook for about 8-10 minutes, until the mixture thickens. Add vegetables and heat until tender. Add cheese and heat until the cheese melts.

Nutrition Information Calories: 472 calories Cholesterol: 88mg cholesterol Protein: 18g protein. Total Fat: 31g fat (19g saturated fat) Sodium: 1033mg sodium Fiber: 3g fiber)

Total Carbohydrate: 32g carbohydrate (17g sugars

287.

Cheesy Cauliflower Soup

Serving: 8 servings (2 quarts). | Prep: 30mins | Cook: 03hours45mins | Ready in:

Ingredients 1 large head cauliflower, broken into florets 2 cups chicken broth 2 tablespoons reduced-sodium chicken bouillon granules 2 cups half-and-half cream 2 cups 2% milk 1 medium carrot, shredded 2 bay leaves 1/4 teaspoon garlic powder 1/2 cup mashed potato flakes 2 cups shredded cheddar cheese Paprika

Direction Boil the bouillon, broth and cauliflower in a large saucepan. Lessen the heat and cover. Cook for 20 minutes or until the cauliflower is tender. Mash the cauliflower. Transfer to a 3-qt. slow cooker. Stir in the garlic powder, bay leaves, carrot, milk and cream. Cook, covered, on low heat for 3 hours. Mix in potato flakes. Continue cooking until it thickens or for 30 minutes more. Throw away the bay leaves and let it cool slightly. Use a blender to puree the soup in batches until smooth. Put it back to the slow cooker and mix in the cheese. Cook until the soup is warmed through and the cheese has melted. Top with paprika as garnish.

Nutrition Information Calories: 274 calories Cholesterol: 68mg cholesterol Protein: 13g protein. Total Fat: 17g fat (11g saturated fat) Sodium: 738mg sodium Fiber: 3g fiber) Total Carbohydrate: 17g carbohydrate (9g sugars

288.

Cheesy Cauliflower And Potato Soup

Serving: 5 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1 package (16 ounces) frozen cauliflower 1 cup frozen sliced carrots 3 tablespoons dried minced onion 1 tablespoon chicken bouillon granules 2-1/4 cups water, divided 2 cups 2% milk 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted 1/2 teaspoon garlic powder 1/8 teaspoon ground nutmeg 4 teaspoons cornstarch 1 cup shredded cheddar cheese

Direction Mix together 2 cups of water, bouillon, onion, and vegetables in a hefty saucepan, and boil. Lower the heat then simmer while covered until the vegetables are tender, about 4-6 minutes. Mix in nutmeg, garlic powder, soup, and milk. Mix together the remaining water and cornstarch until smooth, slowly stir the mixture into the soup, then boil. Stir and cook until somewhat thick, about 2 minutes. Stir in cheese until it melts.

Nutrition Information Calories: 231 calories Fiber: 4g fiber) Total Carbohydrate: 24g carbohydrate (10g sugars Cholesterol: 37mg cholesterol

Protein: 11g protein. Total Fat: 10g fat (7g saturated fat) Sodium: 1168mg sodium

289.

Cherry Soup

Serving: 8 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients SOUP: 4 cups fresh, frozen or canned red tart pitted cherries 2 cups water 1/4 to 1-1/4 cups sugar 1/4 teaspoon ground cinnamon DUMPLINGS: 2 cups all-purpose flour 2 teaspoons baking powder Dash salt 1 cup milk

Direction In a large saucepan, put cinnamon, sugar, water, and cherries. Heat to a boil. Cook in 15 minutes, or until cherries are tender. Add sugar, if needed, depending on the cherry tartness. Make dumplings: Blend salt, baking powder, and flour; mix in milk. Slowly spoon into boiling soup by teaspoonfuls. Cook with a cover, for 10-15 minutes, or until dumplings are fluffy. Enjoy immediately.

Nutrition Information Calories: 196 calories Protein: 5g protein. Total Fat: 2g fat (1g saturated fat) Sodium: 136mg sodium Fiber: 2g fiber)

Total Carbohydrate: 41g carbohydrate (14g sugars Cholesterol: 4mg cholesterol

290.

Chicken Lima Bean Soup

Serving: 12-14 servings (3-1/2 quarts). | Prep: 15mins | Cook: 02hours30mins | Ready in:

Ingredients 1 pound dried large lima beans 1 broiler/fryer chicken (3 to 3-1/2 pounds) 3 quarts water 2 celery ribs with leaves, sliced 4 chicken bouillon cubes 2-1/2 teaspoon salt 1/2 teaspoon pepper 3 medium carrots, chopped 4 cups chopped fresh spinach 2 tablespoons minced fresh parsley

Direction In a Dutch oven, mix pepper, salt, bouillon, celery, water, chicken and beans; boil. Lower the heat; keep covered and simmer till beans soften, about 2 hours. Take out the chicken. Once becoming cool enough to handle, debone the meat; throw away the bones. Chop the meat into the bite-sized pieces; bring back to the pan. Put in the carrots; simmer till softened, about half an hour. Mix in the parsley and spinach; heat through.

Nutrition Information Calories: 227 calories Fiber: 7g fiber) Total Carbohydrate: 23g carbohydrate (4g sugars Cholesterol: 38mg cholesterol

Protein: 19g protein. Total Fat: 7g fat (2g saturated fat) Sodium: 793mg sodium

291.

Chicken And Vegetable Noodle Soup

Serving: 64 servings (1 cup each). | Prep: 60mins | Cook: 02hours30mins | Ready in:

Ingredients 4 whole broiler/fryer chickens (3 to 4 pounds each) 10 quarts water 3 bunches celery, chopped 2 pounds carrots, sliced 2 large onions, chopped 2 jars (8 ounces each) chicken base 1/4 cup dried parsley flakes Salt and pepper to taste 2-1/2 pounds uncooked fine egg noodles

Direction Fill two stockpots with water and chickens. Gradually boil over low heat. Cover and simmer until the meat becomes tender, about 2 hours, skimming the foam as it rises to the surface. Take chickens away from broth; put aside to cool enough to handle. In the pots, add the parsley, chicken base, onions, carrots, and celery; use pepper and salt to season. Cover and simmer until the veggies become tender, about 15-20 minutes. Cook noodles following instructions on the package; drain water. Mix into the soup. Debone the chicken; slice into bite-size pieces. Put into soup; heat through.

Nutrition Information Calories: 190 calories Fiber: 2g fiber) Total Carbohydrate: 18g carbohydrate (3g sugars

Cholesterol: 48mg cholesterol Protein: 14g protein. Total Fat: 7g fat (2g saturated fat) Sodium: 837mg sodium

292.

Chili Basil Tomato Soup

Serving: 6 servings (2 quarts). | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1 can (26 ounces) condensed tomato soup, undiluted 3 cups 2% milk 1 can (12 ounces) evaporated milk 1 can (10 ounces) diced tomatoes and green chilies, undrained 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon pepper Shredded Parmesan cheese, optional

Direction In a Dutch oven, blend the first seven ingredients. Keep cooking and stirring over medium heat until heated through. Top each serving with cheese if wanted.

Nutrition Information Calories: 243 calories Sodium: 1204mg sodium Fiber: 2g fiber) Total Carbohydrate: 33g carbohydrate (23g sugars Cholesterol: 30mg cholesterol Protein: 10g protein. Total Fat: 8g fat (5g saturated fat)

293.

Chunky Fish Chowder

Serving: 8 servings (2 quarts). | Prep: 20mins | Cook: 40mins | Ready in:

Ingredients 3 bacon strips, diced 1 large onion, chopped 1 garlic clove, minced 1 can (14-1/2 ounces) stewed tomatoes 4 cups water 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground turmeric Dash pepper 2 medium potatoes, peeled and diced 1 pound cod, cut into 3/4-inch pieces 1 package (10 ounces) frozen whole kernel corn, thawed 1 tablespoon cider vinegar GARLIC BUTTER: 1/2 cup butter, softened 2 tablespoons chopped fresh parsley 2 tablespoons lemon juice 2 garlic cloves, minced Fish-shaped crackers, optional

Direction Cook the bacon in a large saucepan until it turns brown and crispy. Take off from heat and set aside using a slotted utensil. Using the same pan, cook the garlic and onion in the bacon fat until they turn tender. Stir in water, pepper, turmeric, salt,

tomatoes, and cumin and allow to boil. Add in the potatoes and simmer for 15 minutes or until the potatoes become tender. Add in vinegar, fish, and corn; let cook until the fish becomes easily flake with a fork or for about 10 minutes. Stir in the reserved bacon. To make the garlic butter, whip garlic, parsley, lemon juice, and butter in a small container until it becomes fluffy. Serve the soup with a dollop of garlic butter on top; include crackers if desired.

Nutrition Information Calories: 244 calories Sodium: 428mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (5g sugars Cholesterol: 54mg cholesterol Protein: 12g protein. Total Fat: 13g fat (8g saturated fat)

294.

Chunky Potato Soup

Serving: 12 servings (3 quarts). | Prep: 10mins | Cook: 45mins | Ready in:

Ingredients 1 medium onion, chopped 1 tablespoon butter 6 medium potatoes, peeled and cut into 3/4-inch cubes 2-1/2 quarts water 1/2 cup chopped celery leaves 1 tablespoon salt 1 teaspoon pepper 1 teaspoon paprika 1 can (8 ounces) tomato sauce 3 tablespoons vegetable oil 3 tablespoons all-purpose flour 2 to 3 tablespoons chopped fresh parsley

Direction Saut é onion in butter in the big kettle or the Dutch oven for 3 minutes. Put in tomato sauce, paprika, pepper, salt, celery leaves, water and potatoes; boil. Lower the heat; keep it covered and let simmer till potatoes become just soft or for half an hour, mixing once in a while. Mix flour and oil till smooth in the small-sized skillet. Cook on medium heat, mixing continuously, till the mixture is golden brown. Watch carefully to avoid burning. Gently mix into the hot soup. Put in parsley. Cook, mixing once in a while, till soup becomes thick or for 5 minutes.

Nutrition Information Calories: 119 calories Fiber: 2g fiber)

Total Carbohydrate: 18g carbohydrate (2g sugars Cholesterol: 3mg cholesterol Protein: 2g protein. Total Fat: 4g fat (1g saturated fat) Sodium: 694mg sodium

295.

Comforting Beef Barley Soup

Serving: 8 servings (3 quarts). | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 1 tablespoon butter 1 medium carrot, chopped 1 celery rib, chopped 1/2 cup chopped onion 4 cups beef broth 4 cups water 2 cups chopped cooked roast beef 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup quick-cooking barley 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon salt 1/2 cup frozen peas

Direction In the 6-quart stockpot, heat the butter on medium high heat; saut é the onion, celery and carrot 4 to 5 minutes or till becoming soft. Put in the seasonings, barley, tomatoes, beef, water and broth; boil. Lower the heat; let it simmer, covered, for 20 minutes, mixing occasionally. Put in the peas; heat through, about 5 minutes.

Nutrition Information Calories: 198 calories

Fiber: 6g fiber) Total Carbohydrate: 23g carbohydrate (3g sugars Cholesterol: 36mg cholesterol Protein: 18g protein. Diabetic Exchanges: 2 lean meat Total Fat: 4g fat (2g saturated fat) Sodium: 652mg sodium

296.

Contest Winning Cheesy Cauliflower Soup

Serving: 9 servings (2-1/4 quarts). | Prep: 25mins | Cook: 05hours30mins | Ready in:

Ingredients 1 large head cauliflower, broken into florets 2 celery ribs 2 large carrots 1 large green pepper 1 small sweet red pepper 1 medium red onion 4 cups chicken broth 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups shredded cheddar cheese 2 cups half-and-half cream

Direction In a 4-qt. slow cooker, place the cauliflower. Chop the onion, peppers, carrots and celery; add into the slow cooker. Mix in pepper, salt, Worcestershire sauce and broth. Cook, covered, on low heat for 5-6 hours or until the vegetables are tender. Process the soup in batches until smooth in a blender. Return everything to the slow cooker. Stir in cream and cheese. Cover and cook on high heat for 30 minutes or until the cheese has melted.

Nutrition Information Calories: 209 calories Fiber: 4g fiber)

Total Carbohydrate: 12g carbohydrate (7g sugars Cholesterol: 56mg cholesterol Protein: 10g protein. Total Fat: 13g fat (9g saturated fat) Sodium: 730mg sodium

297.

Double Duty Primavera Chicken Soup

Serving: 4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 5 cups reduced-sodium chicken broth 1/2 pound fresh asparagus, trimmed, cut into 1-inch pieces 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme 2 cups cubed rotisserie chicken 3 cups reserved potato mixture from Double-Duty Slow-Cooked Lemony Spring Veggies

Direction Boil broth in a big saucepan. Add thyme and asparagus. Cook until asparagus is crisp-tender, about 2-4 minutes, uncovered. Mix reserved potato mixture and chicken in; let heat through.

Nutrition Information Calories: 297 calories Cholesterol: 74mg cholesterol Protein: 28g protein. Total Fat: 10g fat (4g saturated fat) Sodium: 858mg sodium Fiber: 4g fiber) Total Carbohydrate: 24g carbohydrate (7g sugars

298.

Favorite Cauliflower Soup

Serving: 8 servings. | Prep: 5mins | Cook: 30mins | Ready in:

Ingredients 1 medium head cauliflower, broken into florets (about 5 cups) 2/3 cup chopped onion 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 2 cups half-and-half cream 1/2 teaspoon Worcestershire sauce 3/4 teaspoon salt 1 cup shredded cheddar cheese Minced chives or fresh parsley

Direction Bring cauliflower and 1-in. of water to a boil in a large saucepan. Reduce the heat; put a lid on and cook until soft, about 8-10 minutes. Allow to drain and reserve the liquid; put aside. Saut é onion in butter until tender in the same saucepan. Put in flour; cook and stir until foamy. Pour in the broth and boil over medium heat; then cook and stir until thickened, about 2 minutes. Next, reduce the heat; stir in Worcestershire sauce, cream, and 1 cup cooking liquid. Stir in salt and cauliflower. Next, remove from the heat. Then place in cheese and stir until melted. Dust with parsley or chives.

Nutrition Information Calories: 221 calories Total Fat: 16g fat (11g saturated fat) Sodium: 652mg sodium

Fiber: 2g fiber) Total Carbohydrate: 11g carbohydrate (5g sugars Cholesterol: 60mg cholesterol Protein: 8g protein.

299.

Favorite Cream Of Cauliflower Soup

Serving: 3 servings. | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 1 cup chicken broth 1/2 small head cauliflower, broken into florets 1/2 small onion, thinly sliced 1/8 teaspoon dried thyme 1 tablespoon butter 1-1/2 teaspoons all-purpose flour 1/4 teaspoon salt Dash ground nutmeg Dash white pepper 1 cup half-and-half cream 1/2 cup shredded fontina cheese

Direction Combine thyme, onion, cauliflower, and broth into a small saucepan and set to boil. Turn down the heat, then simmer, covered, for 8 - 10 minutes or until the cauliflower become tender. Allow to slightly cool. Use a blender to process the cauliflower mixture until it is smooth then set it aside. Use the same saucepan to melt butter, then stir in seasonings and flour until smooth. Slowly add cream and allow to boil. Cook while stirring for 2 minutes or until it thickens. Turn down the heat and stir in the cheese along with the cauliflower mixture, then heat completely without boiling.

Nutrition Information Calories: 223 calories Total Carbohydrate: 8g carbohydrate (5g sugars

Cholesterol: 67mg cholesterol Protein: 10g protein. Total Fat: 16g fat (10g saturated fat) Sodium: 623mg sodium Fiber: 1g fiber)

300.

Favorite Italian Wedding Soup

Serving: 10 servings (2-1/2 quarts). | Prep: 30mins | Cook: 45mins | Ready in:

Ingredients 2 large eggs, lightly beaten 1/2 cup seasoned bread crumbs 1 pound ground beef 1 pound Johnsonville ® Ground Mild Italian sausage 3 medium carrots, sliced 3 celery ribs, diced 1 large onion, chopped 4-1/2 teaspoons olive oil 3 garlic cloves, minced 4 cans (14-1/2 ounces each) reduced-sodium chicken broth 2 cans (14-1/2 ounces each) beef broth 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/4 cup minced fresh basil 1 envelope onion soup mix 4-1/2 teaspoons ketchup 1/2 teaspoon dried thyme 3 bay leaves 1-1/2 cups uncooked penne pasta

Direction Combine bread crumbs and eggs in a large bowl. Crumble sausage and beef over the mixture, mix well. Roll into 3/4-in. balls.

On a greased rack, arrange the meatballs in a foil-lined 15x10x1in. baking pan. Then bake at 350 degrees until no more pink, about 15-18 minutes. In the meantime, saut é in oil the onion, celery, and carrots in a Dutch oven until softened. Add garlic and cook for a minute. Then stir in the broth, bay leaves, thyme, ketchup, soup mix, basil, and spinach. Allow the meatballs to drain on paper towels. Bring soup to a boil; put in meatballs. Next, lower heat; simmer for 30 minutes, uncovered. Add pasta and cook for 13-15 minutes more, or until pasta is tender, occasionally stirring. Remove the bay leaves.

Nutrition Information Calories: 379 calories Cholesterol: 107mg cholesterol Protein: 21g protein. Total Fat: 24g fat (8g saturated fat) Sodium: 1016mg sodium Fiber: 3g fiber) Total Carbohydrate: 20g carbohydrate (4g sugars

301.

Four Cheese French Onion Soup

Serving: 8 servings. | Prep: 25mins | Cook: 50mins | Ready in:

Ingredients 1/3 cup butter, cubed 2 tablespoons olive oil 12 cups thinly sliced onions 2 teaspoons salt 1 teaspoon sugar 1/4 cup all-purpose flour 2 cartons (32 ounces each) reduced-sodium beef broth 1-1/2 cups white wine or additional reduced-sodium beef broth 8 slices French bread (1/2 inch thick) 1-1/3 cups shredded Swiss cheese 2/3 cup shredded cheddar cheese 1/2 cup shredded part-skim mozzarella cheese 2 tablespoons grated Parmesan cheese

Direction Melt the butter with oil in a Dutch oven, then, add the sugar, salt, and onions. Over a medium heat, cook stirring often, until lightly brown, or for 15-20 minutes. Sprinkle in the flour over the onion mixture and stir until completely blended. Stir the wine and broth in gradually then bring them all to a boil. Cook while stirring for 2 minutes. Reduce the heat then simmer while covered, occasionally stirring, for 30 minutes. Place the slices of bread on a baking sheet that has not been greased. Broil the bread on both sides, placing them 3-4 inches from the heat until they brown lightly, or for 3-5 minutes per side. Set the toasted bread aside. Combine all the cheeses

together. Ladle the soup into bowls that are ovenproof then top each one with toast. Sprinkle with the cheese mixture and place bowls onto a baking sheet. Broil until the cheese turns light gold, or for 2-3 minutes.

Nutrition Information Calories: 388 calories Total Fat: 21g fat (12g saturated fat) Sodium: 1293mg sodium Fiber: 3g fiber) Total Carbohydrate: 29g carbohydrate (10g sugars Cholesterol: 56mg cholesterol Protein: 15g protein.

302.

Game Day Gumbo

Serving: 10 servings (3-3/4 quarts). | Prep: 20mins | Cook: 40mins | Ready in:

Ingredients 6 tablespoons butter, divided 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1 package (13-1/2 ounces) smoked beef sausage, halved lengthwise and sliced 2 medium carrots, chopped 2 celery ribs, chopped 1 small sweet red pepper, chopped 3 garlic cloves, minced 1/4 cup all-purpose flour 4 cups chicken stock 4 cups water 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained 1 package (8 ounces) jambalaya mix 1 package (8 ounces) dirty rice mix

Direction Heat two tablespoons of butter in a Dutch on medium-high heat then add the chicken. Cook until the meat turns brown. Take out of pan. Cook the sausage until it is brown using the same pan on medium heat. Remove the sausage and drain using paper towels. Heat the rest of the butter with the same frying pan on medium heat. Mix in the celery, pepper and carrots and cook until it is tender. Mix in garlic and cook for another minute. Mix in flour and stir. Slowly mix in stock, tomatoes, water and

rice mixes. Place the chicken and sausage back into the pan and boil. Turn the heat down and let it simmer between twenty to twenty five minutes, or until the rice is tender, with the cover.

Nutrition Information Calories: 433 calories Cholesterol: 69mg cholesterol Protein: 19g protein. Total Fat: 20g fat (9g saturated fat) Sodium: 1385mg sodium Fiber: 1g fiber) Total Carbohydrate: 44g carbohydrate (4g sugars

303.

Garden Vegetable Soup

Serving: 10 servings (about 3 quarts). | Prep: 20mins | Cook: 02hours35mins | Ready in:

Ingredients 1 small head cabbage (about 1 pound), chopped 3 medium green peppers, chopped 2 medium sweet red peppers, chopped 5 medium onions, chopped 3 celery ribs, chopped 6 medium tomato or 1 can (28 ounces) diced tomatoes 4 cups chicken broth 1 bay leaf 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder Salt and pepper to taste

Direction In the Dutch oven or a big kettle, mix together all of the ingredients; boil. Lower the heat. Keep it covered and let it simmer till the veggies are softened or for 2.5 hours, mixing occasionally. Get rid of the bay leaf.

Nutrition Information Calories: 64 calories Protein: 4g protein. Diabetic Exchanges: 1 vegetable Total Fat: 1g fat (0 saturated fat) Sodium: 39mg sodium

Fiber: 0 fiber) Total Carbohydrate: 15g carbohydrate (0 sugars Cholesterol: 0 cholesterol

304.

Garden Fresh Tomato Soup

Serving: 4 | Prep: 20mins | Cook: 55mins | Ready in:

Ingredients 7 cups chopped fresh tomatoes (with seeds and juice) 1 onion, finely chopped 1 cup finely chopped carrots 3 cloves garlic, crushed 1 teaspoon extra-virgin olive oil, or more to taste 2 cups chicken broth 2 teaspoons salt, or to taste 3/4 teaspoon white sugar 3/4 teaspoon dried dill weed 1/2 teaspoon ground black pepper 1/4 teaspoon celery salt 1/4 teaspoon ground cloves 1 cup skim milk 1 tablespoon cornstarch 1 1/2 teaspoons butter (optional) 5 large fresh basil leaves, or more to taste 1/4 cup grated Parmesan cheese, or to taste 2 tablespoons shredded fresh basil, or to taste

Direction In a big pot, combine garlic, carrots, onion, and tomatoes. Drizzle tomato mixture with olive oil; stir and cook on medium heat. Put on cover and allow to simmer 25 minutes until vegetables are tender, mixing from time to time. Into tomato mixture, mix cloves, celery salt, black pepper, dill,

sugar, salt, and chicken broth. Put cover on the pot, let simmer about 20 minutes, mixing from time to time, until soup flavors blend. In a bowl, beat cornstarch together with milk until dissolved. In a saucepan, heat butter on medium-low heat. Into melted butter, beat cornstarch mixture for 3-5 minutes until thick and smooth. Gradually transfer cornstarch mixture to tomato soup, mixing until combined. In a blender, place basil leaves and 1/2 of the soup, no more than half-full. Put on cover and hold lid down; pulse several time before letting blend by itself. In batches, puree soup until smooth. Bring blended soup back to the pot; heat 3-5 minutes on low. Transfer soup into serving bowls with a spoon. Put shredded basil and Parmesan cheese over top.

Nutrition Information Calories: 163 calories; Protein: 7.7 Total Fat: 5 Sodium: 1409 Total Carbohydrate: 25 Cholesterol: 10

305.

Golden Gouda Mushroom Soup

Serving: 6 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup butter, cubed 1/2 cup all-purpose flour 1/2 teaspoon pepper 1/2 teaspoon ground allspice 1 carton (32 ounces) chicken broth 1/2 cup sherry or additional chicken broth 1/2 cup heavy whipping cream 1/2 pound sliced fresh mushrooms 4 garlic cloves, minced 2 cups shredded smoked Gouda cheese Chives and smoked paprika

Direction Heat butter in a big saucepan. Mix in allspice, pepper, and flour until smooth; slowly add cream, sherry, and broth. Boil it. Add garlic and mushrooms. Lower the heat, put a cover on and simmer until the mushrooms are soft, about 5-6 minutes. Add cheese, stir and cook until melted. Use paprika and chives to garnish each serving.

Nutrition Information Calories: 412 calories Protein: 13g protein. Total Fat: 33g fat (21g saturated fat) Sodium: 1082mg sodium Fiber: 1g fiber)

Total Carbohydrate: 13g carbohydrate (3g sugars Cholesterol: 114mg cholesterol

306.

Golden Potato Soup

Serving: 5 | Prep: 25mins | Cook: 50mins | Ready in:

Ingredients 3 cups peeled and cubed potatoes 1/2 cup chopped celery 1/2 cup chopped onion 1 cube chicken bouillon 1 cup water 1 teaspoon dried parsley 1/2 teaspoon salt 1 pinch ground black pepper 2 teaspoons all-purpose flour 1 1/2 cups milk 1 1/2 cups shredded American cheese 1 cup chopped ham

Direction Add parsley flakes, water, chicken bouillon, onion, celery, and potatoes into a big stockpot. Season with pepper and salt, then allow to simmer until the vegetables are soft. Mix together milk and flour in another bowl. Once blended well, add it into the soup mixture, cooking until the soup thickens. Stir in cooked ham or hamburger and cheese, simmering until the cheese melts.

Nutrition Information Calories: 299 calories; Total Fat: 14.7 Sodium: 1389

Total Carbohydrate: 24.3 Cholesterol: 57 Protein: 16.5

307.

Ground Beef Vegetable Soup

Serving: 6 | Prep: 20mins | Cook: 1hours15mins | Ready in:

Ingredients 2 pounds ground beef 4 carrots, diced 4 celery ribs, chopped 1 onion, chopped 4 potatoes, peeled and cut into 1-inch pieces 1 (15 ounce) can tomato sauce 1 (14.5 ounce) can whole tomatoes, crushed 1 (15 ounce) can peas, undrained 1 (15.25 ounce) can whole kernel corn, drained and rinsed 1 (15 ounce) can green beans, drained and rinsed ground black pepper to taste 1/8 teaspoon ground thyme 1 bay leaf, or more to taste 1/4 cup water, as needed

Direction In a stockpot, crumble the ground beef on medium-high heat; stir and cook for 7-10 minutes until beef turns browned evenly, crumbly, and no pink remains. Let drain and discard all excess grease. Stir onion, celery, and carrots into the ground beef; stir and cook for around 5 minutes until vegetables become soft. Into the pot, add green beans, corn, undrained peas, crushed whole tomatoes, tomato sauce, and potatoes; use black pepper to season. Stir the mixture until combined thoroughly. Into the pot, add bay leaf and thyme. If the mixture needs to be moistened, add 1/4 cup of water on the mixture and replenish as necessary while cooking.

Allow the soup to get to a simmer, cover the pot, cook and frequently stir for around an hour until the potatoes become tender.

Nutrition Information Calories: 598 calories; Total Fat: 20 Sodium: 1153 Total Carbohydrate: 70.6 Cholesterol: 95 Protein: 37.4

308.

Hamburger Minestrone

Serving: 6 servings. | Prep: 5mins | Cook: 30mins | Ready in:

Ingredients 1/2 cup uncooked small pasta shells 1 pound ground beef 1/2 cup chopped onion 3 cans (14-1/2 ounces each) beef broth 1 package (16 ounces) frozen mixed vegetables 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 3 teaspoons Italian seasoning 1 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon pepper

Direction Cook the pasta following the package instructions. At the same time, cook onion and beef in a large saucepan on medium heat until no pink remains in the meat; let drain. Stir the remaining ingredients in. Start boiling. Turn down the heat; uncover and allow to simmer for 15 minutes. Drain the pasta and put into the pan; cook thoroughly.

Nutrition Information Calories: 324 calories Protein: 25g protein. Total Fat: 8g fat (4g saturated fat)

Sodium: 1427mg sodium Fiber: 10g fiber) Total Carbohydrate: 40g carbohydrate (10g sugars Cholesterol: 37mg cholesterol

309.

Hamburger Soup

Serving: | Prep: 20 | Cook: mins | Ready in:

Ingredients 1 pound Ground Chicken 1 onion, chopped 3 stalks Celery, sliced 3 Carrots, sliced 1 Green pepper, chopped 1 Zucchini, diced 28 ounces Tomatoes, canned 14 ounces Chick peas or other beans, canned (rinsed and drained) 2 tablespoons Tomato paste 3 cups Chicken Stock 2 tablespoons Oregano and/or Basil (Herbs de Provence) 3 cloves Garlic 1/4 cup Rice or Barley 1 teaspoon Pepper, ground

Direction In a big pot, brown the meat with a bit olive oil. Add garlic and onions and cook until the onions are tender. Add carrots, green pepper, and celery and cook for 5 minutes. Add herbs. Add tomato paste, stock, tomatoes, and zucchini and mix. And then add beans if available. Boil the mixture, add rice and simmer for 20 minutes or more. Add pepper and salt to taste.

310.

Hamburger Vegetable Soup

Serving: 4 | Prep: 5mins | Cook: 25mins | Ready in:

Ingredients 1 pound ground beef 4 cups chicken broth 4 cups water 2 (1 ounce) packages dry onion soup mix 1 (15 ounce) can tomato sauce 2 stalks celery, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables 3/4 cup elbow macaroni

Direction Brown ground beef in a saut é pan over medium heat. Mix macaroni, frozen vegetables, onion, celery, tomato sauce, onion soup mix, water, and broth together in a big stockpot. Boil and then simmer until the macaroni is cooked. Add the browned ground beef, stir and enjoy.

Nutrition Information Calories: 466 calories; Sodium: 2687 Total Carbohydrate: 48.9 Cholesterol: 69 Protein: 33.2 Total Fat: 16.2

311.

Harvest Corn Chowder

Serving: about 12 servings (3-1/2 quarts). | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 1 medium onion, chopped 1 tablespoon butter 2 cans (14-3/4 ounces each) cream-style corn 4 cups whole kernel corn 4 cups diced peeled potatoes 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 jar (6 ounces) sliced mushrooms, drained 3 cups milk 1/2 medium green pepper, chopped 1/2 to 1 medium sweet red pepper, chopped Pepper to taste 1/2 pound bacon, cooked and crumbled

Direction Saut é onion with butter until tender in a large pot. Pour in soup, cream-style corn, kernel corn, potatoes, and mushroom. Then add in milk, red and green peppers, and season with pepper. After bringing to boil, lower heat and simmer (covered) until vegetables are tender or about 30 minutes. Sprinkle with bacon.

Nutrition Information Calories: 265 calories Protein: 14g protein. Total Fat: 9g fat (4g saturated fat)

Sodium: 993mg sodium Fiber: 4g fiber) Total Carbohydrate: 37g carbohydrate (8g sugars Cholesterol: 25mg cholesterol

312.

Hearty Chicken Wild Rice Soup

Serving: 6 servings (2-1/4 quarts). | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1 package (6.2 ounces) fast-cooking long grain and wild rice mix 2 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted 3 cups 2% milk 2 packages (6 ounces each) ready-to-use grilled chicken breast strips 2 cups frozen California-blend vegetables, thawed and coarsely chopped 3/4 cup spreadable garlic and herb cream cheese

Direction Prepare rice mix following package instructions using a Dutch oven. Mix in the rest of the ingredients; heat through.

Nutrition Information Calories: 425 calories Total Carbohydrate: 45g carbohydrate (10g sugars Cholesterol: 85mg cholesterol Protein: 24g protein. Total Fat: 17g fat (8g saturated fat) Sodium: 1832mg sodium Fiber: 7g fiber)

313.

Hearty Chicken Broccoli Soup

Serving: 6-8 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter, cubed 3 tablespoons all-purpose flour 1 tablespoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups milk 2 teaspoons lemon juice 1-1/2 cups diced cooked chicken 2 packages (10 ounces each) cut broccoli with cheese sauce, thawed and chopped Seasoned croutons, optional

Direction Saut é celery and onion in butter in a large saucepan, until crisptender. Mix in pepper, salt, mustard and flour. Slowly include in milk. Allow to boil. Cook while stirring till bubbly and thickened, or for 2 minutes. Combine in broccoli, chicken and lemon juice. Heat through. Use croutons for garnish to your favorite.

Nutrition Information Calories: 197 calories Cholesterol: 51mg cholesterol Protein: 13g protein.

Total Fat: 12g fat (6g saturated fat) Sodium: 398mg sodium Fiber: 1g fiber) Total Carbohydrate: 10g carbohydrate (6g sugars

314.

Hodgepodge Stew

Serving: 8-10 servings (3 quarts). | Prep: 5mins | Cook: 30mins | Ready in:

Ingredients 6 cups water 2 teaspoons salt, divided 1 pound green beans, cut into 1-inch pieces 6 medium carrots, cut into 1-inch pieces 3 medium potatoes, peeled and quartered 1 cup fresh or frozen corn 2 cups fresh or frozen peas 6 tablespoons butter, cubed 2 cups heavy whipping cream 2 tablespoons minced chives 1/2 teaspoon pepper 1/4 teaspoon paprika

Direction Boil water and a teaspoon of salt in a Dutch oven. Put in potatoes, carrots and beans. Lower the heat; cook while covered for 15 minutes. Put in peas and corn; cook until soft, or for about 3 to 5 minutes more. Drain vegetables, saving two cups of cooking water; put vegetables aside. Mix together the rest of the salt, saved cooking water, paprika, pepper, chives, cream and butter in the same pan. Put in vegetables and heat thoroughly.

Nutrition Information Calories: 284 calories Total Fat: 21g fat (13g saturated fat)

Sodium: 485mg sodium Fiber: 5g fiber) Total Carbohydrate: 22g carbohydrate (7g sugars Cholesterol: 70mg cholesterol Protein: 5g protein.

315.

Homemade Cream Of Mushroom Soup

Serving: 8 servings (2 quarts). | Prep: 40mins | Cook: 50mins | Ready in:

Ingredients 1/2 pound fresh shiitake mushrooms 1/2 pound baby portobello mushrooms 1 medium onion, chopped 1 medium carrot, chopped 1 tablespoon olive oil 1 tablespoon plus 1/2 cup butter, divided 5 cups water 1 fresh thyme sprig 1-1/4 teaspoons salt, divided 3/4 teaspoon coarsely ground pepper, divided 2 cups chopped leeks (white portion only) 1/4 cup all-purpose flour 1 cup white wine or chicken broth 1 teaspoon minced fresh thyme 1 cup heavy whipping cream 1 cup half-and-half cream 1/2 cup minced fresh parsley

Direction Remove the mushroom stems and chop coarsely. Cut the mushroom caps into 1/4-in. slices. Put aside. Cook the mushroom stems, carrot, and onion in oil and 1 tablespoon butter in a large saucepan over medium heat until soft. Stir in water, 1/4 teaspoon pepper, 1/2 teaspoon salt, and thyme sprig. Boil, reduce the heat, and simmer for about 30 minutes, uncovered. Filter the broth, discard the seasonings and

vegetables. Put 4-1/2 cups broth aside. Over low heat, cook leeks in the remaining butter In a Dutch oven just until they begin to brown, about 25-30 minutes, occasionally stirring. Mix in the mushroom caps; cook until softened, about 10 minutes more. Next, stir in flour until blended well; add wine gradually. Stir in the reserved mushroom broth, pepper, the remaining salt, and thyme. Bring to a boil; cook and stir until thickened, about 2 minutes. Then stir in parsley and the creams; heat through (do not boil).

Nutrition Information Calories: 349 calories Total Fat: 29g fat (17g saturated fat) Sodium: 501mg sodium Fiber: 2g fiber) Total Carbohydrate: 14g carbohydrate (5g sugars Cholesterol: 90mg cholesterol Protein: 4g protein.

316.

Homestyle Baked Potato Soup

Serving: 10 servings (2-1/2 quarts). | Prep: 30mins | Cook: 20mins | Ready in:

Ingredients 3 medium potatoes 8 bacon strips, diced 1 medium onion, chopped 1/3 cup all-purpose flour 6 cups chicken broth 1/4 cup minced fresh parsley 2 garlic cloves, minced 1-1/2 teaspoons dried basil 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 to 1-1/2 teaspoons hot pepper sauce 2 cups heavy whipping cream 1 cup shredded cheddar cheese 1/2 cup chopped green onions (white portion only) Additional parsley, cheese, green onions and crumbled cooked bacon, optional

Direction Make potatoes scrubbed and pierced; put on a microwave-safe plate. Microwave without covering about 8 to 12 minutes on high or till tender, turning one time. In the meantime, Cook bacon in a big saucepan over medium heat till crispy. Transfer with a slotted spoon into paper towels. Saut é onion in the drippings till tender. Put in flour and stir; cook and stir mixture about 5 to 7 minutes or till it turns golden brown.

Stir in broth slowly. Put in hot pepper sauce, pepper, salt, basil, garlic, and parsley. Boil; cook and stir mixture about 2 minutes or until it becomes thickened. Peel and cube potatoes; put into the soup. Put in bacon. Mix in cream; cook through without boiling. Put in green onions and cheese; stir till cheese is just melted. Decorate with onions, cheese, extra parsley, and bacon if wanted.

Nutrition Information Calories: 369 calories Sodium: 1136mg sodium Fiber: 1g fiber) Total Carbohydrate: 15g carbohydrate (3g sugars Cholesterol: 89mg cholesterol Protein: 8g protein. Total Fat: 32g fat (17g saturated fat)

317.

Homey Chicken Noodle Soup

Serving: 6 servings (about 2-1/2 quarts). | Prep: 15mins | Cook: 50mins | Ready in:

Ingredients 1/4 cup butter, cubed 1 medium onion, chopped 2 celery ribs, chopped 2 medium carrots, chopped 3/4 cup coarsely chopped fresh mushrooms 1 garlic clove, minced 1/4 cup all-purpose flour 1-1/2 teaspoons dried basil 1/2 teaspoon salt 2 cartons (32 ounces each) reduced-sodium chicken broth 1 package (12 ounces) frozen home-style egg noodles 4 cups chopped fresh kale 2 cups shredded cooked chicken

Direction Heat butter in a Dutch oven over medium heat. Add mushrooms, carrots, celery, and onion, stir and cook until the vegetables are crunchy- soft, or for about 8-10 minutes. Add garlic; cook for another 1 minute. Mix in salt, basil, and flour until combined, slowly mix in broth. Boil it. Lower the heat, put a cover on and bring to a simmer for 10 minutes. Boil again, add noodles. Lower the heat, put a cover on and bring to a simmer for 15 minutes. Mix in chicken and kale; cook for 68 more minutes with a cover on or until the noodles and kale are soft. If you want to freeze the soup, do as the following: Cool the

soup and freeze in freezer containers. To use, partly defrost overnight in the fridge. Put in a saucepan to heat thoroughly, whisking sometimes and add a little broth if needed.

Nutrition Information Calories: 381 calories Fiber: 2g fiber) Total Carbohydrate: 41g carbohydrate (4g sugars Cholesterol: 128mg cholesterol Protein: 24g protein. Total Fat: 13g fat (6g saturated fat) Sodium: 1104mg sodium

318.

Hungarian Mushroom Soup

Serving: 6 | Prep: 15mins | Cook: 35mins | Ready in:

Ingredients 4 tablespoons unsalted butter 2 cups chopped onions 1 pound fresh mushrooms, sliced 2 teaspoons dried dill weed 1 tablespoon paprika 1 tablespoon soy sauce 2 cups chicken broth 1 cup milk 3 tablespoons all-purpose flour 1 teaspoon salt ground black pepper to taste 2 teaspoons lemon juice 1/4 cup chopped fresh parsley 1/2 cup sour cream

Direction On medium heat, melt butter in a big pot; add onions. Cook and stir for 5 minutes; add in mushrooms. Cook and stir for another 5 minutes. Mix in broth, dill, soy sauce, and paprika. Turn heat to low, put on a lid, and let it simmer for 15 minutes. Mix flour and milk together in another small bowl. Pour milk mixture in the soup and stir to blend well; cover. Let it simmer for another 15 minutes while stirring from time to time. Mix in sour cream, salt, parsley, ground black pepper, and lemon juice. Turn heat to low and heat the soup through for 3-5 minutes, don ’ t boil. Serve right away.

Nutrition Information Calories: 201 calories; Total Fat: 13.5 Sodium: 829 Total Carbohydrate: 14.8 Cholesterol: 32 Protein: 7.5

319.

Lactose Free Potato Soup

Serving: 6 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 3 medium onions, chopped 2 celery ribs, chopped 2 tablespoons canola oil 4 cups reduced-sodium chicken broth 4 medium potatoes, peeled and cubed

Direction Saut é celery and onions in oil in a large saucepan until tender. Add potatoes and broth; bring to boil. Lower the heat; simmer, covered until potatoes are tender, for 15 to 20 minutes. Allow to cool slightly. Puree half of the soup in a blender until no lumps remain. Pour back into the pan; cook until thoroughly heated.

Nutrition Information Calories: 166 calories Cholesterol: 0 cholesterol Protein: 5g protein. Diabetic Exchanges: 1 starch Total Fat: 5g fat (0 saturated fat) Sodium: 396mg sodium Fiber: 3g fiber) Total Carbohydrate: 27g carbohydrate (7g sugars

320.

Morel Mushroom Soup

Serving: 6 servings. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1 pound fresh morel or other mushrooms, sliced 2 tablespoons lemon juice 1 large onion, chopped 3 tablespoons butter 2 tablespoons all-purpose flour 4 cups milk 3 teaspoons chicken bouillon granules 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon pepper

Direction Sprinkle lemon juice over the mushrooms. Saut é onion and the mushrooms in butter in a saucepan until soft. Scatter with flour, whisk thoroughly. Slowly add pepper, salt, thyme, bouillon, and milk. Boil for 2 minutes while mixing. Lower the heat and bring to a simmer for 10-15 minutes.

Nutrition Information Calories: 198 calories Cholesterol: 38mg cholesterol Protein: 9g protein. Total Fat: 12g fat (7g saturated fat) Sodium: 896mg sodium Fiber: 2g fiber) Total Carbohydrate: 16g carbohydrate (11g sugars

321.

Moroccan Chickpea Stew

Serving: 4 | Prep: 15mins | Cook: 25mins | Ready in:

Ingredients 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon cayenne pepper, or to taste 1 teaspoon garam masala 1/2 teaspoon curry powder 1 pinch salt 3 potatoes, cut into 1/2-inch cubes 1 (14.5 ounce) can diced tomatoes, undrained 1 cup tomato sauce 1 cup golden raisins water, or enough to cover 1 (14.5 ounce) can chickpeas, drained and rinsed 1 bunch kale, ribs removed, chopped 1/2 cup chopped fresh cilantro

Direction Heat olive oil in a big pot on medium heat; cook garlic and onion in hot oil for 5-7 minutes till onions are translucent. Mix salt, curry powder, garam masala, cayenne pepper, coriander and cumin into the garlic and onion; cook together for 1 minute till fragrant. Add raisins, tomato sauce, diced tomatoes and potatoes into the pot. Put enough water on mixture to cover; simmer. Cook for 10-15 minutes till potatoes are soft.

Put kale and chickpeas into the pot; simmer for 3 minutes till kale wilts. Sprinkle cilantro on the stew; take pot off the heat immediately.

Nutrition Information Calories: 476 calories; Total Fat: 6.5 Sodium: 1263 Total Carbohydrate: 96.1 Cholesterol: 0 Protein: 15.7

322.

Mushroom Potato Soup

Serving: 12 servings (3 quarts). | Prep: 15mins | Cook: 25mins | Ready in:

Ingredients 2 medium leeks, sliced 2 large carrots, sliced 6 tablespoons butter, divided 6 cups chicken broth 5 cups diced peeled potatoes 1 tablespoon minced fresh dill 1 teaspoon salt 1/8 teaspoon pepper 1 bay leaf 1 pound sliced fresh mushrooms 1/4 cup all-purpose flour 1 cup heavy whipping cream

Direction Saut é carrots and leeks in 3 tablespoons butter in a soup kettle or Dutch oven until tender, or for 5 minutes. Mix in bay leaf, pepper, salt, dill, potatoes, and broth. Bring to a boil. Lower heat; simmer, covered until potatoes are tender, or for 15 to 20 minutes. In the meantime, saut é mushrooms in remaining butter in a large skillet until tender, or for 4 to 6 minutes. Throw away bay leaf. Mix in mushroom mixture. Combine cream and flour in a small bowl until no lumps remain; slowly add into soup; stir well. Bring the mixture to a boil; cook, stirring until thickened, or for 2 minutes.

Nutrition Information

Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

323.

Pepperoni Cheese Soup

Serving: 10 servings (2-1/2 quarts). | Prep: 45mins | Cook: 25mins | Ready in:

Ingredients 1 pint grape tomatoes 2 tablespoons olive oil, divided 1/2 teaspoon dried oregano 1/2 teaspoon pepper, divided 3/4 cup chopped sweet onion 3/4 cup chopped carrots 3/4 cup chopped green pepper 1 carton (32 ounces) reduced-sodium chicken broth 1-1/4 cups cubed peeled potatoes 3 cups shredded part-skim mozzarella cheese, divided 2 cups shredded white cheddar cheese 1 package (8 ounces) cream cheese, cubed 1 cup whole milk 2 teaspoons pizza or Italian seasoning 1/4 teaspoon crushed red pepper flakes 2 packages (one 8 ounces, one 3-1/2 ounces) sliced pepperoni, chopped, divided

Direction Grease 15x10x1 inch baking pan and place tomatoes, drizzling them with 1/4 tsp. pepper, oregano, and 1 tbsp. oil, and gently toss. Bake until soft or for 10-15 minutes at 400 degrees, then, set aside. Use the remaining oil to saut é onion in a Dutch oven until soft. Add the remaining pepper, green pepper, and carrots, then saut é

for another 4 minutes. Add in potatoes and broth, then, make it boil. Lower the heat then cook the soup covered until the potatoes soften, or for 10-15 minutes, then allow to slightly cool. Process the soup in batches using a blender until it is smooth, then return it all back in the pan, heating it completely. Stir in pepper flakes, pizza seasoning, milk, cream cheese, cheddar cheese, and 2 cups mozzarella cheese, until all the cheeses melt. Add in the reserved tomatoes and 1 1/3 cup pepperoni, allowing to heat through. Serve the soup with what ’ s left of the pepperoni and mozzarella cheese.

Nutrition Information Calories: 507 calories Sodium: 1239mg sodium Fiber: 1g fiber) Total Carbohydrate: 12g carbohydrate (5g sugars Cholesterol: 102mg cholesterol Protein: 25g protein. Total Fat: 40g fat (20g saturated fat)

324.

Pizza Soup With Garlic Toast Croutons

Serving: 10 servings (about 4 quarts). | Prep: 10mins | Cook: 06hours00mins | Ready in:

Ingredients 1 can (28 ounces) diced tomatoes, drained 1 can (15 ounces) pizza sauce 1 pound boneless skinless chicken breasts, cut into 1-inch pieces 1 package (3 ounces) sliced pepperoni, halved 1 cup sliced fresh mushrooms 1 small onion, chopped 1/2 cup chopped green pepper 1/4 teaspoon pepper 2 cans (14-1/2 ounces each) chicken broth 1 package (11-1/4 ounces) frozen garlic Texas toast 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 cup shredded part-skim mozzarella cheese

Direction Mix first 9 ingredients in a 6-qt. slow cooker. Cook on low, covered, for 6-8 minutes till chicken is tender. Croutons: Slice Texas toast to cubes. Bake following package directions. Put spinach into soup then heat through, occasionally mixing. Put warm croutons and cheese on top of servings. Freezing: In freezer containers, freeze cooled soup. Using: in the fridge, partially thaw overnight. In a saucepan, heat through, occasionally mixing. Prep croutons as directed. Put croutons and cheese over soup.

Nutrition Information

Calories: 292 calories Fiber: 4g fiber) Total Carbohydrate: 24g carbohydrate (7g sugars Cholesterol: 46mg cholesterol Protein: 20g protein. Total Fat: 13g fat (5g saturated fat) Sodium: 1081mg sodium

325.

Potato Soup With Beans

Serving: 6 servings. | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 2 medium carrots, shredded 1 tablespoon butter 4 cups chicken or vegetable broth 3 medium potatoes, peeled and cubed 1 garlic clove, minced 1-1/2 teaspoons dill weed 1 can (15-1/2 ounces) great northern beans, rinsed and drained 4-1/2 teaspoons all-purpose flour 3/4 cup sour cream Pepper to taste

Direction Cook the carrots in butter in a big saucepan till becoming soft, about 4 minutes. Mix in dill, garlic, potatoes and broth. Boil. Lower the heat; keep it covered and let simmer till potatoes become soft, about 25 minutes. Use the slotted spoon to transfer 1/2 potatoes to the bowl; mash using the fork. Bring back to the pan. Mix in beans. Mix pepper, sour cream and flour in a small-sized bowl; put into the soup. Cook over low heat till heated through, about 5 minutes, but don ’ t boil.

Nutrition Information Calories: 225 calories Protein: 8g protein. Total Fat: 8g fat (5g saturated fat) Sodium: 834mg sodium

Fiber: 5g fiber) Total Carbohydrate: 31g carbohydrate (4g sugars Cholesterol: 25mg cholesterol

326.

Potato Lentil Stew

Serving: 6 servings (2-1/2 quarts). | Prep: 20mins | Cook: 40mins | Ready in:

Ingredients 1 large onion, chopped 2 medium carrots, chopped 2 teaspoons olive oil 4 teaspoons chili powder 3 garlic cloves, minced 3 teaspoons ground cumin 1 teaspoon dried oregano 1 carton (32 ounces) vegetable broth 3/4 cup dried lentils, rinsed 2 cans (10 ounces each) diced tomatoes and green chilies 3-1/2 cups frozen cubed hash brown potatoes 1 can (16 ounces) kidney beans, rinsed and drained 1/2 teaspoon salt 1/4 teaspoon pepper

Direction Saut é carrots and onion in oil in a Dutch oven for 3 minutes. Put in the oregano, cumin, garlic, and chili powder; cook for 60 seconds more. Mix in lentils and broth. Boil. Lower the heat; keep it covered and let simmer till lentils become soft, about 20 - 22 minutes. Mix in pepper, salt, beans, potatoes and tomatoes. Bring back to the boil. Lower the heat; keep it covered and let simmer till potatoes become soft, about 10 to 15 more minutes.

Nutrition Information

Calories: 295 calories Total Fat: 2g fat (0 saturated fat) Sodium: 1478mg sodium Fiber: 16g fiber) Total Carbohydrate: 56g carbohydrate (6g sugars Cholesterol: 0 cholesterol Protein: 15g protein.

327.

Pronto Potato Soup

Serving: 3-4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 8 bacon strips, diced 1 small onion, chopped 1-1/2 to 2 cups mashed potatoes (with added milk and butter) 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1-1/3 to 2-2/3 cups milk 2 tablespoons minced fresh parsley 1/2 teaspoon salt Dash pepper

Direction Make bacon browned in a small skillet till crispy. Use a slotted spoon to transfer to paper towels and let drain. Put onion into drippings and saut é about 2 to 3 minutes then drain. In the meantime, mix soup and cold mashed potatoes in a big saucepan till blended. Put in milk slowly till the mixture achieves your preferred consistency, mixing continuously. Put in onions and reserved bacon. Stir in pepper, salt and parsley; cook through.

Nutrition Information Calories: 297 calories Protein: 11g protein. Total Fat: 17g fat (8g saturated fat) Sodium: 1361mg sodium Fiber: 3g fiber) Total Carbohydrate: 25g carbohydrate (8g sugars

Cholesterol: 41mg cholesterol

328.

Pumpkin Soup

Serving: 8 | Prep: 15mins | Cook: 1hours | Ready in:

Ingredients 6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns

Direction Heat peppercorns, garlic, thyme, onion, pumpkin, salt and stock; boil. Lower heat to low. Simmer, uncovered, for 30 minutes. In small batches, puree soup with a blender/food processor 1 cup at a time. Put back in pan; boil. Lower heat to low. Simmer, uncovered, for 30 more minutes. Mix heavy cream in; put into soup bowls. Use fresh parsley to garnish.

Nutrition Information Calories: 114 calories; Sodium: 1458 Total Carbohydrate: 13.5 Cholesterol: 24 Protein: 2.7 Total Fat: 6.3

329.

Quick Cream Of Mushroom Soup

Serving: 6 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 2 tablespoons butter 1/2 pound sliced fresh mushrooms 1/4 cup chopped onion 6 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cans (14-1/2 ounces each) chicken broth 1 cup half-and-half cream

Direction Over medium-high heat, in a big saucepan, heat butter; saut é onion and mushrooms until soft. Mix one can of broth, pepper, salt and flour to make a smooth mixture; stir into mixture of mushroom. Stir in the rest of broth. Cook until boiling; cook and stir for 2 minutes until thickened. Lower heat; stir in cream. Simmer for 15 minutes with the cover off, until flavors are combined, stirring occasionally.

Nutrition Information Calories: 136 calories Total Fat: 8g fat (5g saturated fat) Sodium: 842mg sodium Fiber: 1g fiber) Total Carbohydrate: 10g carbohydrate (3g sugars Cholesterol: 33mg cholesterol Protein: 4g protein.

330.

Quick Gazpacho

Serving: 6-8 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 2 cans (14-1/2 ounces each) diced tomatoes, undrained 2 cups vegetable juice 2 tablespoons red wine vinegar 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon pepper 8 to 10 drops hot pepper sauce 1 package (6 ounces) seasoned croutons 1 medium cucumber, peeled and diced 1 medium green pepper, diced 1 bunch green onions with tops, sliced

Direction Mix the first 7 ingredients in a big bowl. Cover and chill overnight. Stir the mixture well before serving, then scoop into soup bowls and use green onions, peppers, cucumbers and croutons to decorate as wanted

Nutrition Information Calories: 140 calories Cholesterol: 1mg cholesterol Protein: 4g protein. Total Fat: 4g fat (1g saturated fat) Sodium: 811mg sodium Fiber: 3g fiber)

Total Carbohydrate: 22g carbohydrate (5g sugars

331.

Quick And Easy Broccoli Cheese Soup

Serving: 7 servings. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted 3 cups milk 3 cups frozen chopped broccoli 1 cup frozen O'Brien potatoes 1/2 teaspoon salt

Direction Mix together all the ingredients into a big saucepan and allow to boil. Lower the heat then simmer, keeping it uncovered, until heated through, about 5 minutes.

Nutrition Information Calories: 127 calories Fiber: 2g fiber) Total Carbohydrate: 15g carbohydrate (6g sugars Cholesterol: 19mg cholesterol Protein: 6g protein. Total Fat: 6g fat (3g saturated fat) Sodium: 572mg sodium

332.

Rich 'n' Savory Tomato Soup

Serving: 4 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 1 large onion, chopped 8 fresh baby carrots, sliced 1 tablespoon olive oil 2 tablespoons all-purpose flour 1 can (14-1/2 ounces) reduced-sodium chicken broth 1 can (28 ounces) diced tomatoes, undrained 1/2 teaspoon sugar 1/8 teaspoon pepper Dash salt 1/2 cup refrigerated nondairy creamer 1/4 teaspoon vanilla extract 2 tablespoons minced fresh basil

Direction Saut é carrots and onion with oil in a big saucepan until softened. Stir in flour until combined and put in broth gradually. Stir in salt, pepper, sugar and tomatoes, then bring to a boil. Lower the heat then cover and simmer for a half hour. Allow to cool slightly. Turn out into a blender. Process, covered, until smooth. Bring back to the pan, then stir in vanilla and creamer. Heat through without boiling and decorate with basil.

Nutrition Information Calories: 151 calories Protein: 4g protein. Diabetic Exchanges: 1-1/2 starch

Total Fat: 6g fat (1g saturated fat) Sodium: 615mg sodium Fiber: 4g fiber) Total Carbohydrate: 22g carbohydrate (11g sugars Cholesterol: 0 cholesterol

333.

Rich Hungarian Goulash Soup

Serving: 15 servings. | Prep: 40mins | Cook: 02hours00mins | Ready in:

Ingredients 1-1/4 pounds beef stew meat, cut into 1-inch cubes 2 tablespoons olive oil, divided 4 medium onions, chopped 6 garlic cloves, minced 2 teaspoons paprika 1/2 teaspoon caraway seeds, crushed 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 teaspoon salt-free seasoning blend 2 cans (14-1/2 ounces each) reduced-sodium beef broth 2 cups cubed peeled potatoes 2 cups sliced carrots 2 cups cubed peeled rutabagas 2 cans (28 ounces each) diced tomatoes, undrained 1 large sweet red pepper, chopped 1 cup (8 ounces) fat-free sour cream

Direction In a Dutch oven, brown beef in 1 tablespoon oil over medium heat. Take the beef out; let drain drippings. Next, heat remaining oil in the same pan; saut é garlic and onions over medium heat until lightly browned, 8-10 minutes. Add the seasoning blend, cayenne, pepper, caraway, and paprika; cook and stir for a minute. Put the beef back to the pan. Add rutabagas, carrots, potatoes and broth; bring to a boil. Next, lower heat; cover and stew for 1 1/2

hours, or until the meat is almost tender and the vegetables are tender. Put in red pepper and tomatoes; return to a boil. Then reduce the heat; cover and stew for 30-40 minutes more, or until meat and greens are softened. Enjoy with sour cream.

Nutrition Information Calories: 207 calories Fiber: 3g fiber) Total Carbohydrate: 20g carbohydrate (0 sugars Cholesterol: 40mg cholesterol Protein: 16g protein. Diabetic Exchanges: 2 lean meat Total Fat: 7g fat (0 saturated fat) Sodium: 376mg sodium

334.

Roasted Garlic Butternut Soup

Serving: 9 servings (2-1/4 quarts). | Prep: 35mins | Cook: 20mins | Ready in:

Ingredients 1 whole garlic bulb 1 teaspoon olive oil 1 medium butternut squash (3 pounds), peeled and cubed 1 medium sweet potato, peeled and cubed 1 large onion, chopped 2 tablespoons butter 3-1/4 cups water 1 can (14-1/2 ounces) reduced-sodium chicken broth 1 teaspoon paprika 1/2 teaspoon pepper 1/4 teaspoon salt 9 tablespoons crumbled blue cheese

Direction Preheat the oven to 425 degrees. Take the papery outer skin out of the garlic but don ’ t peel or split the cloves. Chop the top off the garlic bulb. Use the oil to brush; wrap in the heavy-duty foil. Bake till becoming tender or for 30 to 35 minutes. Let cool down for 10 to 15 minutes. At the same time, in the Dutch oven, saut é the onion, sweet potato and squash in the butter till tender-crisp. Put in the salt, pepper, paprika, broth and water; squeeze the softened garlic to the pan. Boil. Lower the heat; keep covered and let simmer till the veggies soften or for 20 to 25 minutes. Let cool down a bit. In the food processor, puree the soup in batches till becoming smooth. Bring all back to the pan and thoroughly heat. Pour into the bowls; add the blue cheese on top.

Nutrition Information Calories: 144 calories Protein: 4g protein. Diabetic Exchanges: 1 starch Total Fat: 6g fat (3g saturated fat) Sodium: 340mg sodium Fiber: 5g fiber) Total Carbohydrate: 21g carbohydrate (6g sugars Cholesterol: 13mg cholesterol

335.

Roasted Sweet Potato Soup

Serving: 12 servings (about 2 quarts). | Prep: 40mins | Cook: 10mins | Ready in:

Ingredients 3 pounds sweet potatoes, peeled and cut into 1-inch cubes 2 large sweet onions, coarsely chopped 1 can (49-1/2 ounces) chicken broth, divided 2 tablespoons reduced-sodium soy sauce 2 tablespoons maple syrup 1 garlic clove, minced 1/4 teaspoon pepper Salted pumpkin seeds or pepitas, optional

Direction In separate greased 15x10x1-in. baking pans, put onions and sweet potatoes. Bake at 425 ° for 15 minutes while uncovered; stir only once. Meanwhile, mix garlic, maple syrup, soy sauce and 1/2 cup of broth; sprinkle over onions and stir to coat. Roast onions and potatoes for 15-20 minutes more or until softened. In a blender, cover and blend the remaining broth and potatoes in batches until smooth. Shift mixture into a Dutch oven; add pepper and onion mixture. Heat through. Decorate with pumpkin seeds if wanted.

Nutrition Information Calories: 107 calories Total Fat: 0 fat (0 saturated fat) Sodium: 618mg sodium Fiber: 3g fiber)

Total Carbohydrate: 24g carbohydrate (12g sugars Cholesterol: 3mg cholesterol Protein: 2g protein. Diabetic Exchanges: 1-1/2 starch.

336.

Roasted Veggie And Meatball Soup

Serving: 8 servings (3 quarts). | Prep: 45mins | Cook: 50mins | Ready in:

Ingredients 5 medium red potatoes, cubed 4 large carrots, cut into 1/2-inch slices 1 large red onion, halved and cut into wedges 4 tablespoons canola oil, divided 1-1/4 teaspoons salt, divided 3 tablespoons minced fresh basil 3 garlic cloves, crushed 1 large egg, lightly beaten 1/2 cup seasoned bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup minced fresh parsley 1/2 teaspoon pepper 1 pound ground turkey 1 carton (32 ounces) reduced-sodium chicken broth 2 cups water 1 can (14-1/2 ounces) diced tomatoes, undrained

Direction Combine 1/2 teaspoon salt, 2 tablespoons oil, onion, carrots, and potatoes in a big bowl. Place on 2 greased 15x10x1 inch baking pans in a single layer. Bake in the oven at 425 degrees for 20 minutes. Add garlic and basil, then toss to coat. Bake until vegetables are tender, or for 10 - 15 minutes longer. In a big bowl, combine pepper, 1/2 teaspoon salt, parsley, cheese, breadcrumbs, and egg. Crumble the turkey over the mixture and

mix properly, then shape into 1 inch balls. Use a Dutch oven to brown the meatballs in batches with the remaining oil, drain, and put aside. Using the same pan, combine the remaining salt, roasted vegetables, tomatoes, water, and broth. Return the meatballs into the pan and boil. Decrease the heat. Simmer, covered, until meatballs are no longer pink, or for 45 - 55 minutes.

Nutrition Information Calories: 317 calories Fiber: 4g fiber) Total Carbohydrate: 26g carbohydrate (6g sugars Cholesterol: 67mg cholesterol Protein: 16g protein. Total Fat: 17g fat (4g saturated fat) Sodium: 1005mg sodium

337.

Rosemary Split Pea Soup With Meatballs

Serving: 5 servings. | Prep: 25mins | Cook: 01hours30mins | Ready in:

Ingredients 3 celery ribs, finely chopped 1 cup finely chopped onion 1 garlic clove, minced 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 3 tablespoons butter 6 cups reduced-sodium chicken broth 1-1/4 cups dried split peas, rinsed MEATBALLS 1/2 pound ground turkey breast 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon pepper

Direction Saut é the onion, rosemary, garlic, and celery in a Dutch oven or large kettle with butter until they are tender. Add the peas, broth, and salt if desired. Bring the mixture to a boil. Lower the heat and cover the kettle. Simmer the mixture for 1 1/2 hours until the peas are soft. Remove the mixture from the heat and allow it to cool. For the meatballs, mix the pepper, rosemary, and pork or turkey. Shape the mixture into 1/2-inch balls. Brown the meatballs in a skillet until it is no longer pink. In a food processor or blender, puree half of the cooled soup. Pour the soup back into the kettle and add the meatballs. Heat the mixture through.

Nutrition Information

Calories: 354 calories Sodium: 213mg sodium Fiber: 0 fiber) Total Carbohydrate: 38g carbohydrate (0 sugars Cholesterol: 24mg cholesterol Protein: 30g protein. Diabetic Exchanges: 3 lean meat Total Fat: 10g fat (0 saturated fat)

338.

Sausage Chicken Gumbo

Serving: 6 servings. | Prep: 35mins | Cook: 06hours00mins | Ready in:

Ingredients 1/4 cup all-purpose flour 1/4 cup canola oil 4 cups chicken broth, divided 1 package (14 ounces) Johnsonville ® Fully Cooked Smoked Sausage Rope, cut into 1/2-inch slices 1 cup frozen sliced okra, thawed 1 small green pepper, chopped 1 medium onion, chopped 1 celery rib, chopped 3 garlic cloves, minced 1/2 teaspoon pepper 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 2 cups coarsely shredded cooked chicken Hot cooked rice

Direction Mix together the flour and oil in a hefty saucepan until it is smooth. Stir on medium heat for four minutes. Turn the heat down to medium-low and cook for fifteen minutes until it becomes dark reddish brown, but don ’ t burn the mixture. Gently pour in 3 cups of broth then transfer mixture into a 4 to 5-qt slow cooker. Mix in the vegetables, sausage, seasonings and garlic. Cover the cooker and cook between six to eight hours on low. Then, mix in the rest of the broth and the chicken. Best served with rice. You may also freeze this recipe using freezer containers. Before

serving from the freezer, partially thaw in the refrigerator overnight then heat on a saucepan. Stir occasionally while adding a bit of broth if needed.

Nutrition Information Calories: 427 calories Protein: 25g protein. Total Fat: 31g fat (9g saturated fat) Sodium: 1548mg sodium Fiber: 1g fiber) Total Carbohydrate: 11g carbohydrate (4g sugars Cholesterol: 89mg cholesterol

339.

Simple Minestrone

Serving: 2 servings. | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 1 bacon strip, diced 1/3 cup smoked turkey kielbasa, quartered 1 small onion, chopped 1 garlic clove, minced 1/4 cup chopped carrot 2 tablespoons chopped celery 1 cup reduced-sodium chicken broth 1 cup canned diced tomatoes, undrained 1 can (5-1/2 ounces) reduced-sodium tomato juice 1/4 cup chopped zucchini 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon pepper 1/3 cup canned pinto beans, rinsed and drained 1/4 cup cooked elbow macaroni 1 tablespoon grated Parmesan cheese

Direction Cook bacon in a big saucepan over medium heat until crisp. Transfer the bacon to a paper towel using a slotted spoon. Saut é garlic, onion, and sausage in the drippings, about 3 minutes. Mix in celery and carrot. Stir and cook until the sausage turns light brown, or about another 2 minutes; strain. Mix in seasonings, zucchini, tomato juice, tomatoes, and broth. Boil it. Lower the heat, put on a cover and simmer until the vegetables are soft, or about 10 minutes. Mix in macaroni and

beans; thoroughly heat. Sprinkle bacon and Parmesan cheese over.

Nutrition Information Calories: 267 calories Sodium: 1256mg sodium Fiber: 6g fiber) Total Carbohydrate: 28g carbohydrate (12g sugars Cholesterol: 45mg cholesterol Protein: 18g protein. Total Fat: 9g fat (3g saturated fat)

340.

Slow Cooked Potato Soup

Serving: 2 servings. | Prep: 30mins | Cook: 05hours00mins | Ready in:

Ingredients 2-3/4 cups cubed peeled potatoes, divided 1-1/3 cups water 2 tablespoons butter, cubed 2/3 cup cubed fully cooked ham 1 celery rib, chopped 1/3 cup chopped onion 1/4 teaspoon garlic powder 1/4 teaspoon paprika Dash pepper 1/4 pound process cheese (Velveeta), cubed 1/3 cup sour cream Milk, optional

Direction In a saucepan, put 2 cups potatoes; add water. Boil it. Lower the heat, put a cover on and cook until soft, or for about 10-15 minutes. Take away from heat (without draining). Mash the potatoes, mix in butter. Mix the leftover cubed potatoes, pepper, paprika, garlic powder, onion, celery, and ham together in a 1-1/2-qt. slow cooker. Mix in mashed potatoes, put cheese on top. Put a cover on and cook on Low until the vegetables are soft, or for about 5-6 hours. Mix in sour cream until combined. Add milk to thin the soup if you want.

Nutrition Information Calories: 643 calories

Total Fat: 37g fat (22g saturated fat) Sodium: 1436mg sodium Fiber: 5g fiber) Total Carbohydrate: 53g carbohydrate (9g sugars Cholesterol: 127mg cholesterol Protein: 25g protein.

341.

Soup For Two

Serving: 2 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup chopped onion 1/2 cup chopped carrot 1 tablespoon butter 1 can (14-1/2 ounces) chicken broth 2/3 cup cubed cooked chicken 1/2 cup cauliflowerets 1/2 cup canned kidney beans, rinsed and drained 1/4 cup uncooked elbow macaroni 1 cup torn fresh spinach 1/8 teaspoon pepper Seasoned salad croutons, optional

Direction Saut é carrot and onion with butter in a large saucepan for 4 minutes or until tender-crisp. Stir in macaroni, beans, cauliflower, chicken, and broth, then allow to boil. Lessen the heat and simmer while covered for 15 - 20 minutes or until the vegetables and macaroni are tender. Add in pepper and spinach, then cook and stir until the spinach wilts. You can garnish with croutons if you want.

Nutrition Information Calories: 263 calories Fiber: 5g fiber) Total Carbohydrate: 28g carbohydrate (0 sugars Cholesterol: 48mg cholesterol

Protein: 22g protein. Diabetic Exchanges: 2 lean meat Total Fat: 7g fat (4g saturated fat) Sodium: 888mg sodium

342.

Spicy Cheeseburger Soup

Serving: 8 servings | Prep: 40mins | Cook: | Ready in:

Ingredients 1 lb. lean ground beef 1 onion , chopped 1 stalk celery , chopped 2 cloves garlic , minced 2 Tbsp. flour 1/2 tsp. ground black pepper 1/2 lb. red potato es (about 2), chopped 2 cans (14.5 oz. each) fat-free reduced-sodium beef broth 1 can (10 oz.) no-salt-added diced tomatoes and green chiles , undrained 1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese 1 can (6 oz.) tomato paste 1/4 cup HEINZ Tomato Ketchup 2 Tbsp. HEINZ Yellow Mustard 1/2 cup milk

Direction In a large saucepan, brown the meat with garlic, celery and onions over medium heat. Drain. Sprinkle the pepper and flour over the beef mixture. Cook and stir for 2 minutes. Mix in the broth and potatoes. Allow to boil over medium-high heat. Stir occasionally and let it simmer until the potatoes are tender or for 10 minutes. Stir in mustard, ketchup, tomato paste, cheese, green chiles, and tomatoes. Cook until the cheese melts and the mixture is well combined or for 2-3 minutes. Mix in the milk and continue

cooking for 1-2 minutes or until heated through.

Nutrition Information Calories: 280 Total Fat: 14 g Sodium: 600 mg Cholesterol: 65 mg Protein: 23 g Saturated Fat: 7 g Fiber: 2 g Sugar: 4 g Total Carbohydrate: 18 g

343.

Split Pea Soup With Cubed Ham

Serving: 6 servings. | Prep: 15mins | Cook: 60mins | Ready in:

Ingredients 1 small onion, chopped 1 tablespoon vegetable oil 4 cups water 1 can (14-1/2 ounces) chicken broth 1-1/2 cups dried green split peas 1 cup cubed fully cooked ham 3 bay leaves 1-1/2 teaspoons salt 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon dried thyme 1/4 teaspoon pepper

Direction Cook onions in oil in a large pot until they become clear and tender. Mix in the rest of the ingredients. Allow the mixture to boil, then lower the heat. Put on the lid and leave to simmer until the peas become tender or for 1 hour. Remove the bay leaves.

Nutrition Information Calories: 236 calories Sodium: 1177mg sodium Fiber: 13g fiber) Total Carbohydrate: 32g carbohydrate (5g sugars Cholesterol: 12mg cholesterol Protein: 17g protein. Total Fat: 5g fat (1g saturated fat)

344.

Split Pea Soup With Ham Jalapeno

Serving: 6 servings (2-1/4 quarts). | Prep: 15mins | Cook: 06hours00mins | Ready in:

Ingredients 2 smoked ham hocks 1 package (16 ounces) dried green split peas 4 medium carrots, cut into 1/2-inch slices 1 medium onion, chopped 1 jalapeno pepper, seeded and minced 3 garlic cloves, minced 8 cups water 1 teaspoon salt 1 teaspoon pepper

Direction Blend all ingredients in a 4-5-quart slow cooker. Cook, covered, for 6 to 8 hours on low until meat is tender. When cool enough to manage, take out meat from the bones; cut ham into small pieces and bring back to the slow cooker.

Nutrition Information Calories: 316 calories Sodium: 642mg sodium Fiber: 21g fiber) Total Carbohydrate: 55g carbohydrate (9g sugars Cholesterol: 9mg cholesterol Protein: 22g protein. Total Fat: 2g fat (0 saturated fat)

345.

Split Pea And Ham Soup

Serving: 10 servings (2-3/4 quarts). | Prep: 15mins | Cook: 02hours35mins | Ready in:

Ingredients 1 pound dried green split peas (2 cups) 7 cups water 1 teaspoon canola oil 2 cups cubed fully cooked ham 2 cups chopped carrots 1 cup chopped celery 1 cup chopped onion 1 cup diced peeled potato 1 teaspoon salt, optional 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/4 cup minced fresh parsley

Direction Boil oil, water, and peas in a soup kettle or a Dutch oven. Turn down the heat; simmer and occasionally stir, covered, for 2 hours. Put in the next 8 ingredients; simmer, covered, until the vegetables become tender, for half an hour. Add in parsley and stir.

Nutrition Information Calories: 205 calories Sodium: 389mg sodium Fiber: 0 fiber) Total Carbohydrate: 32g carbohydrate (0 sugars

Cholesterol: 12mg cholesterol Protein: 16g protein. Total Fat: 2g fat (0 saturated fat)

346.

Stuffing Dumpling Soup

Serving: 5 servings. | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 1 cup sliced fresh mushrooms 1 medium onion, chopped 1 tablespoon olive oil 3 garlic cloves, minced 4 cups reduced-sodium chicken broth 1-1/2 cups chopped fresh carrots 2 teaspoons Creole seasoning 2 large eggs 1/2 cup all-purpose flour 2 cups cooked stuffing 2 cups cubed cooked turkey 1-1/2 cups cut fresh green beans

Direction Saut é onion and mushrooms in a Dutch oven with oil until tender. Add the garlic and cook the mixture for 1 minute. Add the Creole seasoning, broth, and carrots. Boil the mixture before reducing the heat. Simmer the mixture for 5-8 minutes, uncovered until the carrots are tender. Mix flour and eggs in a large bowl until smooth. Crumble the stuffing over the mixture and mix it well. Add water, 1 tsp. at a time, if needed, until the mixture holds its shape. Add the green beans and turkey into the soup. Boil the mixture and by heaping tablespoonfuls, drop the stuffing mixture slowly onto the simmering soup. Cover the pot and simmer the mixture for 8-10 minutes until an inserted toothpick inside the dumpling comes out clean. Take note not to lift the cover while the mixture

is simmering.

Nutrition Information Calories: 390 calories Protein: 27g protein. Diabetic Exchanges: 2 lean meat Total Fat: 15g fat (3g saturated fat) Sodium: 1252mg sodium Fiber: 6g fiber) Total Carbohydrate: 38g carbohydrate (7g sugars Cholesterol: 127mg cholesterol

347.

Succulent Strawberry Soup

Serving: 4 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 2 quarts fresh strawberries, divided 1/2 cup water 5 tablespoons sugar 1 tablespoon all-purpose flour 1 teaspoon grated orange zest 1 cup heavy whipping cream Fresh mint and additional strawberries, optional

Direction Use a fork or potato masher to mash half of the strawberries, then set aside. Combine orange zest, flour, sugar, water, and the remaining strawberries in a blender; process until consistency is smooth. Transfer into a 2-quart saucepan. Boil, stirring continuously, over medium heat for 2 minutes. Add the mashed strawberries in. Lower the heat and simmer without the lid on for 10 minutes, stir constantly. Refrigerate for at least 1 hour. Stir the cream in. Cover and refrigerate overnight. If to your liking, add strawberries and mint when serving.

Nutrition Information Calories: 360 calories Total Carbohydrate: 39g carbohydrate (30g sugars Cholesterol: 82mg cholesterol Protein: 3g protein. Total Fat: 23g fat (14g saturated fat) Sodium: 26mg sodium

Fiber: 7g fiber)

348.

Sweet Potato Black Bean Chili

Serving: 4 | Prep: | Cook: 25mins | Ready in:

Ingredients 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1 medium-large sweet potato, peeled and diced 1 large onion, diced 4 cloves garlic, minced 2 tablespoons chili powder 4 teaspoons ground cumin ½ teaspoon ground chipotle chile (see Note) ¼ teaspoon salt 2 ½ cups water 2 15-ounce cans black beans, rinsed 1 14-ounce can diced tomatoes 4 teaspoons lime juice ½ cup chopped fresh cilantro

Direction In a Dutch oven, heat oil on medium high heat. Add onion and sweet potato. Cook for 4 minutes, stirring often, until onion starts to soften. Add salt, chipotle, cumin, chili powder, and garlic. Cook for 30 seconds while constantly stirring. Add water and simmer. Lower heat and cover, keeping a gentle simmer for 1012 minutes until sweet potato is tender. Add lime juice, tomatoes, and beans. Bring heat to high and simmer, mixing often. Lower heat again. Simmer for 5 minutes until slightly reduced. Take off heat. Mix in cilantro.

Nutrition Information Calories: 323 calories;

Total Fat: 8 Cholesterol: 0 Total Carbohydrate: 55 Sugar: 13 Protein: 13 Saturated Fat: 1 Sodium: 573 Fiber: 16

349.

Turkey Dumpling Soup

Serving: 16 servings (4 quarts). | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 1 meaty leftover turkey carcass (from an 11-pound turkey) 6 cups chicken broth 6 cups water 2 celery ribs, cut into 1-inch slices 1 medium carrot, cut into 1-inch slices 1 tablespoon poultry seasoning 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon pepper SOUP INGREDIENTS: 1 medium onion, chopped 2 celery ribs, chopped 2 medium carrots, sliced 1 cup fresh or frozen cut green beans 1 package (10 ounces) frozen corn 1 package (10 ounces) frozen peas 2 cups biscuit/baking mix 2/3 cup milk

Direction Mix the first 9 ingredients in a stockpot. Boil the mixture before reducing the heat. Cover the pot and simmer the mixture for 3 hours. Remove the carcass and allow the mixture to cool. Remove the meat and reserve 4 cups of it for the soup. Refrigerate the

remaining meat for another use, discarding the bones. Cut the meat into bite-size pieces. Strain the broth and discard the bay leaf and vegetables. Pour the broth back into the pan. Add the carrots, beans, celery, and onion. Boil the mixture before reducing the heat. Cover the pan and simmer the mixture for 10 minutes until the vegetables are tender. Add the reserved turkey, corn, and peas. Bring the mixture to a boil; reduce heat. Combine the milk and biscuit mix. Drop teaspoonfuls of the mixture into the simmering broth. Cover the pan and simmer the mixture for 10 minutes until an inserted toothpick inside the dumpling comes out clean. Take note not to lift the cover while the mixture is still simmering.

Nutrition Information Calories: 185 calories Total Carbohydrate: 19g carbohydrate (4g sugars Cholesterol: 30mg cholesterol Protein: 14g protein. Total Fat: 5g fat (1g saturated fat) Sodium: 724mg sodium Fiber: 2g fiber)

350.

Turkey And Dumpling Soup

Serving: 8 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1 tablespoon olive oil 2 celery ribs, chopped 1/2 cup chopped onion 1-1/2 pounds red potatoes (about 5 medium), cut into 1/2-inch cubes 3-1/2 cups frozen mixed vegetables (about 16 ounces) 1/2 teaspoon pepper 1/2 teaspoon dried thyme 2 cartons (32 ounces each) reduced-sodium chicken broth 2-1/2 cups coarsely shredded cooked turkey or chicken 2 cups biscuit/baking mix 2/3 cup 2% milk

Direction Put oil in a 6-qt stockpot and heat it over medium heat. Saut é onion and celery for 3-4 minutes until tender. Mix in mixed vegetables, broth, seasonings, and potatoes. Bring the mixture to a boil. Reduce the heat and cook the mixture for 8-10 minutes, covered until the potatoes are almost tender. Add the turkey and simmer the mixture. In the meantime, mix milk and baking mix until it forms a soft dough. Drop the mixture by tablespoonfuls on top of the simmering soup. Cook the mixture over low heat, covered, for about 8-10 minutes until the inserted toothpick inside the dumpling comes out clean.

Nutrition Information

Calories: 350 calories Cholesterol: 46mg cholesterol Protein: 23g protein. Total Fat: 8g fat (2g saturated fat) Sodium: 1036mg sodium Fiber: 6g fiber) Total Carbohydrate: 47g carbohydrate (7g sugars

351.

Tuscan Turkey Sausage Soup

Serving: 8 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 12 ounces turkey Italian sausage links 4 cups reduced-sodium chicken broth 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 1 can (8 ounces) mushroom stems and pieces, drained 1 small onion, chopped 1 tablespoon Italian seasoning 1/4 teaspoon salt-free garlic and herb seasoning 1/8 teaspoon caraway seeds 1/8 teaspoon fennel seed, crushed 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1 small leek (white potion only), cut into 1-inch strips

Direction Over medium heat, cook sausage in a nonstick skillet covered with cooking spray until sausage is not pink anymore. Drain and cool before slicing. Whisk together fennel seed, caraway seeds, garlic and herb seasoning, Italian seasoning, onion mushrooms, soup and broth in a big saucepan. Mix in sausage. Let it boil. Lower heat and simmer for 5 minutes without cover. Add leek and beans. Let it simmer until veggies become tender, about 10 minutes.

Nutrition Information Calories: 181 calories Fiber: 4g fiber)

Total Carbohydrate: 19g carbohydrate (0 sugars Cholesterol: 26mg cholesterol Protein: 14g protein. Diabetic Exchanges: 2 lean meat Total Fat: 5g fat (2g saturated fat) Sodium: 978mg sodium

352.

Vegetable Beef And Barley Soup

Serving: 4 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients Reserved leftovers from Carmelized Onion Chuck Roast 3 cups beef broth 2 cups frozen mixed vegetables 1/4 cup quick-cooking barley 1 teaspoon ground mustard

Direction Combine all the ingredients in a large saucepan. Boil up, lower heat; simmer for 15-20 minutes, uncovered, until the barley is softened.

Nutrition Information Calories: 584 calories Total Fat: 24g fat (9g saturated fat) Sodium: 1224mg sodium Fiber: 7g fiber) Total Carbohydrate: 38g carbohydrate (16g sugars Cholesterol: 147mg cholesterol Protein: 51g protein.

353.

Vegetable Carrot Soup

Serving: 4 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 3 cups thinly sliced carrots 1 cup chopped onion 2/3 cup chopped celery 1-1/2 cups diced peeled potatoes 1 garlic clove, minced 1/2 teaspoon sugar 2 teaspoons canola oil 4 cups reduced-sodium chicken broth Dash ground nutmeg Pepper to taste

Direction In a soup kettle or Dutch oven over medium-low heat, saut é sugar, garlic, potatoes, celery, onion, and carrots in oil for 5 minutes. Pour broth, pepper, and nutmeg; bring to a boil. Then reduce the heat; stew, covered, until vegetables are softened, 3040 minutes. Remove from the heat and allow to cool to room temperature. Puree in batches in a food processor or blender. Put back to the kettle and heat through.

Nutrition Information Calories: 136 calories Sodium: 116mg sodium Fiber: 0 fiber) Total Carbohydrate: 23g carbohydrate (0 sugars

Cholesterol: 0 cholesterol Protein: 5g protein. Diabetic Exchanges: 2 vegetable Total Fat: 3g fat (0 saturated fat)

354.

Vegetable Noodle Soup

Serving: 5-6 servings. | Prep: 5mins | Cook: 25mins | Ready in:

Ingredients 3-1/2 cups milk 1 package (16 ounces) frozen California-blend vegetables 1/2 cup cubed process American cheese (Velveeta) 1 envelope chicken noodle soup mix

Direction In a large saucepan, heat the milk to a boil. Mix in vegetables and heat to a boil. Lower the heat; cover and simmer for 6 minutes. Blend in cheese and soup mix. Reheat to a boil. Lower the heat. Simmer without covering for 5-7 minutes, or until cheese melts and the noodles are softened, stirring on occasion.

Nutrition Information Calories: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein:

355.

Vegetable Soup With Beef

Serving: 6 servings. | Prep: 20mins | Cook: 08hours00mins | Ready in:

Ingredients 1 pound lean ground beef (90% lean) 1/2 cup chopped sweet onion 1 bottle (12 ounces) beer or nonalcoholic beer 1 can (10-1/2 ounces) condensed beef broth, undiluted 1-1/2 cups sliced fresh carrots 1-1/4 cups water 1 cup chopped peeled turnip 1/2 cup sliced celery 1 can (4 ounces) mushroom stems and pieces, drained 1 teaspoon salt 1 teaspoon pepper 1 bay leaf 1/8 teaspoon ground allspice

Direction Cook onion and beef in a large skillet on medium heat until no pink remains in the meat; let drain. Place into a 5-quart slow cooker. Stir the remaining ingredients in. Place a cover on and cook on low heat until cooked through, 8-10 hours. Discard the bay leaf.

Nutrition Information Calories: 176 calories Sodium: 939mg sodium Fiber: 2g fiber) Total Carbohydrate: 8g carbohydrate (5g sugars

Cholesterol: 38mg cholesterol Protein: 17g protein. Total Fat: 6g fat (2g saturated fat)

356.

Vegetable Split Pea Soup

Serving: 12 servings (3 quarts). | Prep: 15mins | Cook: 01hours15mins | Ready in:

Ingredients 1 package (16 ounces) dried split peas 8 cups water 2 medium potatoes, peeled and cubed 2 large onions, chopped 2 medium carrots, chopped 2 cups cubed cooked corned beef or ham 1/2 cup chopped celery 5 teaspoons low-sodium chicken bouillon granules 1 teaspoon dried marjoram 1 teaspoon poultry seasoning 1 teaspoon rubbed sage 1/2 to 1 teaspoon pepper 1/2 teaspoon dried basil 1/2 teaspoon salt-free seasoning blend

Direction Mix all of the ingredients together in a soup kettle or a Dutch oven; boil it. Lower the heat, put a cover on and bring to a simmer until the vegetables and peas are soft, or for about 1-1/4 to 1-1/2 hours.

Nutrition Information Calories: 278 calories Cholesterol: 39mg cholesterol Protein: 19g protein. Diabetic Exchanges: 2 starch

Total Fat: 8g fat (0 saturated fat) Sodium: 495mg sodium Fiber: 11g fiber) Total Carbohydrate: 34g carbohydrate (0 sugars

357.

Veggie Tortellini Soup

Serving: 6 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 5 cups chicken broth 1 package (16 ounces) frozen California-blend vegetables 1 package (8 ounces) dried cheese tortellini 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Direction Bring broth in a Dutch oven to a boil. Mix in tortellini and vegetables. Bring to another boil. Lower heat; simmer without covering until vegetables are tender, stirring occasionally, or for 10 to 12 minutes. Add tomatoes; mix well. Cook, covered until the mixture is thoroughly heated, or for 5 to 6 minutes.

Nutrition Information Calories: 215 calories Sodium: 1431mg sodium Fiber: 4g fiber) Total Carbohydrate: 32g carbohydrate (7g sugars Cholesterol: 31mg cholesterol Protein: 9g protein. Total Fat: 6g fat (3g saturated fat)

358.

Wild Rice And Mushroom Soup Serving: Serves 4 | Prep: | Cook: | Ready in:

Ingredients 1 14 1/2-ounce can chicken broth 1/2 cup wild rice 1 ounce dried shiitake mushrooms 1 1/2 cups hot water 2 tablespoons butter 1 onion, chopped 2 garlic cloves, chopped 1/4 teaspoon dried rosemary, crumbled 1/4 teaspoon dried thyme, crumbled 1 8-ounce russet potato, peeled, diced 2 cups beef stock or canned beef broth 3/4 cup (about) milk 2 tablespoons Madeira

Direction In a small saucepan, combine rice and chicken broth. Simmer, covered over medium-low heat for about 50 minutes until liquid is absorbed and the rice is tender. In the meantime, soak mushrooms for about 20 minutes in 1 1/2 cups hot water until soft. Drain mushrooms, saving soaking liquid. Discard mushroom stems. Slice mushrooms thinly. In a heavy big saucepan, melt 1 tablespoon butter over mediumhigh heat. Saut é mushrooms in melted butter for about 5 minutes until golden brown and soft. Transfer mushrooms to a small bowl. Melt the remaining 1 tablespoons butter in the same pan. Saut é thyme, rosemary, garlic, and onion for about 10 minutes until onion is really soft. Stir in the reserved mushroom soaking

liquid, beef stock, and potato. Simmer, covered for about 15 minutes until the potato is really tender. Puree mixture in batches in a blender until no lumps remain. Pour soup back in the saucepan. Mix in Madeira, 3/4 cup milk, mushrooms, and wild rice. Simmer, covered until flavors blend, for 15 minutes. Add pepper and salt to season (soup can be made 1 day beforehand. Chill, covered. Bring soup to a simmer before serving). Make the soup thinner with more milk, if necessary.

Nutrition Information Calories: 251 Cholesterol: 20 mg(7%) Protein: 9 g(18%) Total Fat: 8 g(12%) Saturated Fat: 5 g(23%) Sodium: 680 mg(28%) Fiber: 3 g(13%) Total Carbohydrate: 36 g(12%)

359.

Winning Cream Of Asparagus Soup

Serving: 6 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 4 cups cut fresh asparagus (1/2-inch pieces) 2 cups water, divided 1/4 cup finely chopped green onions or 1 teaspoon onion powder 5 tablespoons butter 5 tablespoons all-purpose flour 1/2 to 1 teaspoon salt 1/4 teaspoon white pepper 4 cups whole milk 1 tablespoon chicken bouillon granules

Direction In a large saucepan, put asparagus and use 1 cup water to cover. Bring to a boil, put on a lid and cook until crisp-tender, about 3-5 minutes. Allow to drain, saving the liquid. Saut é onions in butter until softened in another saucepan. Stir in the flour, pepper, and salt until combined. Stir in the remaining water, reserved cooking liquid, bouillon, and milk gradually. Bring to a boil. Then cook and stir until bubbly and thickened, about 2 minutes. Stir in asparagus and heat through.

Nutrition Information Calories: 232 calories Protein: 8g protein. Total Fat: 15g fat (9g saturated fat) Sodium: 795mg sodium Fiber: 2g fiber)

Total Carbohydrate: 17g carbohydrate (10g sugars Cholesterol: 48mg cholesterol

360.

Winter Chowder

Serving: 5 servings. | Prep: 5mins | Cook: 25mins | Ready in:

Ingredients 3 medium potatoes, peeled and cut into 1/4-inch pieces 1/2 cup chopped onion 1 cup water 3/4 teaspoon onion salt or onion powder 1/2 teaspoon pepper 1/8 teaspoon salt 2 drops Louisiana-style hot sauce 1/2 cup cubed fully cooked ham (1/4-inch pieces) 1 cup fresh or frozen brussels sprouts, quartered 1-1/2 cups milk 3/4 cup shredded Colby-Monterey Jack cheese, divided

Direction Boil water with the potatoes, and onion in a large saucepan. Lower the heat, then cover with a lid. Let it cook until it softens for 10 to 12 minutes. With the water, mash the potatoes (mixture won ’ t be smooth) and add in the pepper, onion salt, hot sauce, and salt. Let it rest. Saut é the brussels sprouts with the ham in a large nonstick skillet spread with cooking spray, for 5-6 minutes until the sprouts soften. Mix in the potato mixture, then pour the milk in. Let it boil, then lower the heat. Leave it uncovered while simmering until thoroughly heated. Stir while cooking for 5 to 6 minutes. Gently add in the half cup of cheese, and let it melt for 2 to 3 minutes. Top with the leftover cheese.

Nutrition Information

Calories: 403 calories Cholesterol: 21mg cholesterol Protein: 33g protein. Total Fat: 7g fat (3g saturated fat) Sodium: 457mg sodium Fiber: 23g fiber) Total Carbohydrate: 66g carbohydrate (17g sugars

361.

Wisconsin Potato Cheese Soup

Serving: 8 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 tablespoons butter 1/3 cup chopped celery 1/3 cup chopped onion 4 cups diced peeled potatoes 3 cups chicken broth 2 cups whole milk 1-1/2 teaspoons salt 1/4 teaspoon pepper Dash paprika 2 cups shredded cheddar cheese Croutons Minced fresh parsley

Direction Melt the butter over medium-high heat in a large saucepan. Saut é the onion and celery until tender. Add the broth and potatoes. Cover and simmer for about 12 minutes, until the potatoes are tender. Use a blender or food processor to puree the potato mixture in batches. Return to the saucepan. Stir in the seasonings and milk. Add cheese and heat only until the cheese melts. Garnish with parsley and croutons.

Nutrition Information Calories: 239 calories Cholesterol: 46mg cholesterol

Protein: 10g protein. Total Fat: 13g fat (9g saturated fat) Sodium: 1029mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (4g sugars

362.

Zesty Chicken Tortellini Soup

Serving: 6 servings (2-1/2 quarts). | Prep: 40mins | Cook: 10mins | Ready in:

Ingredients 4 cups reduced-sodium chicken broth 4 cups reduced-sodium beef broth 6 boneless skinless chicken thighs (about 1-1/2 pounds) 4 medium carrots, sliced 2 celery ribs, sliced 1 small onion, chopped 1 envelope reduced-sodium onion soup mix 1-1/2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon poultry seasoning 1/2 teaspoon pepper 2-1/2 cups frozen cheese tortellini

Direction Boil the beef broth and chicken broth in a Dutch oven; turn down the heat. Add the chicken, poach without a cover until a thermometer registers 170 degrees, 25-30 minutes. Take the chicken out; let cool slightly. Add the seasonings, parsley, soup mix, onion, celery, and carrots. Boil. Turn down the heat; put on a cover and simmer until the vegetables become tender, for 10-15 minutes. Let the soup cool. At the same time, chop the chicken. Add the chicken and tortellini to the soup. Put into the freezer containers; you can freeze up to 3 months. For the frozen soup; put in the fridge overnight to thaw. Put into a

saucepan; boil. Turn down the heat; without the cover, cook until heated through and the tortellini become tender, 5 – 10 minutes

Nutrition Information Calories: 310 calories Protein: 29g protein. Total Fat: 11g fat (4g saturated fat) Sodium: 1097mg sodium Fiber: 2g fiber) Total Carbohydrate: 22g carbohydrate (5g sugars Cholesterol: 86mg cholesterol

363.

Zippy Chicken And Corn Chowder

Serving: 8 servings (3 quarts). | Prep: 15mins | Cook: 25mins | Ready in:

Ingredients 1/4 cup butter 1 large onion, chopped 1 medium green pepper, chopped 1/4 cup all-purpose flour 1 tablespoon paprika 2 medium potatoes, peeled and chopped 1 carton (32 ounces) chicken broth 1 skinned rotisserie chicken, shredded 6 cups fresh or frozen corn 1 tablespoon Worcestershire sauce 1/2 to 1 teaspoon hot pepper sauce 1 teaspoon salt 1 cup 2% milk

Direction Heat butter in a stockpot on moderately high heat. Put in pepper and onion, then cook for 3 to 4 minutes while stirring, until the vegetables are tender-crisp. Stir in paprika and flour until combined. Put in potatoes, then stir in broth. Bing the mixture to a boil. Lower heat and simmer with a cover for 12 to 15 minutes, until softened. Stir in salt, sauces, corn and chicken, then bring to a boil. Lower heat and cook without a cover for 4 to 6 minutes, until corn is softened. Put in milk and heat through without boiling.

Nutrition Information

Calories: 351 calories Total Carbohydrate: 39g carbohydrate (7g sugars Cholesterol: 75mg cholesterol Protein: 25g protein. Total Fat: 12g fat (5g saturated fat) Sodium: 920mg sodium Fiber: 4g fiber)

364.

Zippy Chipotle Butternut Squash Soup

Serving: 12 servings (3 quarts). | Prep: 35mins | Cook: 40mins | Ready in:

Ingredients 1 medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed 2 medium carrots, chopped 1 large onion, chopped 2 celery ribs, chopped 3 tablespoons butter 2 medium tart apples, peeled and cubed 3 garlic cloves, minced 3 cans (14-1/2 ounces each) chicken broth 1 cup unsweetened apple cider or juice 1 chipotle pepper in adobo sauce, seeded and chopped 1/2 teaspoon salt 1/2 cup sour cream

Direction In the Dutch oven, saut é celery, onion, carrots and squash in butter for 5 minutes. Put in the garlic and apples; cook 3 minutes more. Mix in salt, chipotle pepper, apple cider, and broth. Boil. Lower the heat; keep it covered and let it simmer till the veggies are softened or for 20 to 25 minutes. Let it cool down a bit. In the blender, blend the soup in batches till becoming smooth. Bring all of them back to the pan and heat through. Mix in the sour cream but don ’ t let it boil.

Nutrition Information Calories: 136 calories Sodium: 594mg sodium

Fiber: 5g fiber) Total Carbohydrate: 22g carbohydrate (9g sugars Cholesterol: 16mg cholesterol Protein: 2g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 5g fat (3g saturated fat)

Chapter 5: Comfort Food Appetizer Recipes ***

365.

Almond Deviled Eggs

Serving: 1 dozen. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 6 hard-boiled large eggs 1/2 cup mayonnaise 1 teaspoon Dijon mustard 1/4 teaspoon garlic salt 3 tablespoons finely chopped roasted almonds 12 whole roasted almonds Fresh parsley

Direction Cut the eggs lengthwise into two, take out the yolks and put the whites aside. Crush chopped almonds, garlic salt, mustard, mayonnaise, and yolks in a small bowl. Use the mixture to pipe or stuff into the egg whites. Use parsley or whole almonds to garnish. Refrigerate until ready to serve.

Nutrition Information Calories: 270 calories Protein: 8g protein. Total Fat: 25g fat (4g saturated fat) Sodium: 278mg sodium Fiber: 1g fiber) Total Carbohydrate: 3g carbohydrate (1g sugars Cholesterol: 219mg cholesterol

366.

Artichoke, Spinach Sun Dried Tomato Dip Serving: 5 cups. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 2 packages (8 ounces each) cream cheese, softened 1/2 cup mayonnaise 2 shallots, finely chopped 3 garlic cloves, minced 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped 1 cup sun-dried tomatoes (not packed in oil), chopped 3/4 cup grated Asiago cheese Tortilla chips

Direction Heat oven to 350 degrees Fahrenheit. Mix garlic, shallots, mayonnaise, and cream cheese in a big bowl. Mix in Asiago cheese, tomatoes, artichokes, and spinach. Move to an 11x7 inch greased baking dish. Bake until golden brown or for 30 to 35 minutes. Eat with tortilla chips.

Nutrition Information Calories: 165 calories Protein: 4g protein. Total Fat: 15g fat (7g saturated fat) Sodium: 212mg sodium Fiber: 1g fiber)

Total Carbohydrate: 4g carbohydrate (1g sugars Cholesterol: 31mg cholesterol

367.

BLT Dip

Serving: 16 | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1 pound bacon 1 cup mayonnaise 1 cup sour cream 1 tomato - peeled, seeded and diced

Direction In a large, deep skillet, arrange bacon. Cook until evenly brown over medium high heat. Transfer to paper towels to drain. Combine sour cream and mayonnaise in a medium bowl. Crumble bacon into the mayonnaise and sour cream mixture. To serve, stir in tomatoes.

Nutrition Information Calories: 181 calories; Total Fat: 17.8 Sodium: 301 Total Carbohydrate: 1.5 Cholesterol: 22 Protein: 4.1

368.

BLT Meatball Sliders

Serving: 1-1/2 dozen. | Prep: 25mins | Cook: 30mins | Ready in:

Ingredients 1 pound uncooked bacon strips 1 cup 2% milk 1 large egg 1 cup dry bread crumbs 1 small onion, finely chopped 1 tablespoon fennel seed, crushed 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon crushed red pepper flakes 3/4 pound ground pork 1/2 pound lean ground beef (90% lean) 2/3 cup mayonnaise 1-1/2 teaspoons ranch dip mix 18 dinner rolls, split 3 cups spring mix salad greens 3 plum tomatoes, sliced

Direction In a food processor, put bacon; process, covered, until chopped finely. Combine seasonings, onion, breadcrumbs, egg and milk in the large bowl. Crumble beef, pork and bacon over mixture; mix well. Form into 2 inches meatballs. Place in an unoiled baking pan, about 15x10x1-inch. Bake at 425 ° until a thermometer registers 160 ° , about 30 to 35 mins Combine dip mix and mayonnaise; spread over the rolls. Layer salad greens and one tomato slice, then one meatball on each roll

bottom; replace the tops.

Nutrition Information Calories: 384 calories Protein: 14g protein. Total Fat: 25g fat (7g saturated fat) Sodium: 691mg sodium Fiber: 2g fiber) Total Carbohydrate: 25g carbohydrate (3g sugars Cholesterol: 71mg cholesterol

369.

Bacon Balsamic Deviled Eggs

Serving: 24 | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 12 eggs 4 slices bacon 1/2 cup mayonnaise 1/4 cup minced red onion 2 teaspoons white sugar 1/2 teaspoon balsamic vinegar 1/4 teaspoon celery salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh parsley

Direction Put the eggs in a big pot, single layer, and fill with water to cover about an inch. Cover the pot and let it boil then remove immediately from the heat. Let the eggs sit in the hot water for 15 minutes. Drain the water. Let the eggs cool in running cold water in the sink. Peel and cut it in half lengthwise. Remove the yolks from the egg whites and place it in a bowl. Place the egg whites onto a serving platter with the round side down. Cook bacon in a big deep skillet over medium high heat for about 10 minutes turning occasionally until evenly browned. Drain with paper towel lined plate then chop. Mash the egg yolks using a fork. Then, add in the bacon, onion, mayonnaise, celery, vinegar, sugar, salt and pepper. Mix thoroughly until combined. Transfer the mixture to the egg whites using a spoon. Top with parsley.

Nutrition Information Calories: 79 calories;

Total Carbohydrate: 0.9 Cholesterol: 96 Protein: 3.8 Total Fat: 6.7 Sodium: 151

370.

Bacon Broccoli Cheese Ball

Serving: 20 servings (2 tablespoons each) | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 package (8 ounces) cream cheese, softened 1 cup finely shredded cheddar cheese 1/2 teaspoon pepper 1 cup finely chopped broccoli florets 6 bacon strips, cooked and crumbled Assorted crackers

Direction Beat together pepper, cheddar cheese and cream cheese until combined, then stir in broccoli. Form into a ball and roll in bacon to coat well. Use plastic to wrap and chill until ready to serve. Before serving, take out of the fridge about 15 minutes then serve together with crackers.

Nutrition Information Calories: 76 calories Sodium: 118mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (1g sugars Cholesterol: 20mg cholesterol Protein: 3g protein. Total Fat: 7g fat (4g saturated fat)

371.

Bacon Cheddar Deviled Eggs

Serving: 24 servings | Prep: 15mins | Cook: | Ready in:

Ingredients 5 slices OSCAR MAYER Bacon , cooked, crumbled and divided 1 green onion , finely chopped, divided 1 doz. hard-cooked egg s 1/2 cup KRAFT Real Mayo Mayonnaise 1/2 cup KRAFT Finely Shredded Sharp Cheddar Cheese

Direction 1. Save 1 tbsp. of bacon and onions. Halve eggs lengthways. Take out yolks and put into a medium bowl. 2. Add mayo and use a mixer to beat together until combined. Put in leftover onions and bacon and cheese, then mix well together. 3. Pipe or scoop egg yolk into centers of egg whites, then sprinkle reserved onions and bacon over top.

Nutrition Information Calories: 90 Saturated Fat: 2 g Sugar: 0 g Total Carbohydrate: 0 g Protein: 4 g Cholesterol: 100 mg Total Fat: 7 g Sodium: 100 mg Fiber: 0 g

372.

Bacon Jalapeno Mushrooms With Ranch Sauce

Serving: 2 dozen mushrooms plus 1-1/2 cups leftover sauce. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 8 bacon strips, chopped 24 medium fresh mushrooms 1 package (8 ounces) cream cheese, softened 2 jalapeno peppers, seeded and minced 1/4 cup shredded cheddar cheese 2 tablespoons finely chopped onion SAUCE: 2 cups sour cream 1 envelope ranch dip mix 1 tablespoon lime juice 1 teaspoon grated lime zest

Direction Cook bacon in a small skillet on moderate heat until crispy. Use a slotted spoon to transfer to paper towels and drain. Cut off stems from mushrooms and put caps aside. Throw stems away or reserve them for another use. Mix together bacon, onion, cheddar cheese, peppers and cream cheese in a small bowl, then stuff the mixture into mushroom caps. Arrange mushroom in a 15-inch x10-inch x1-inch baking pan coated with grease, then bake at 400 degrees without a cover until mushrooms soften, about 12 to 15 minutes. Broil 3 to 4 inches away from the heat source until tops turn golden brown, about 1 to 2 minutes. In the meantime, mix the sauce ingredients together in a small bowl. Dollop each

mushroom with 1 tsp. of sauce and serve leftover sauce with fresh vegetables, or reserve for another use.

Nutrition Information Calories: 65 calories Protein: 2g protein. Total Fat: 5g fat (3g saturated fat) Sodium: 126mg sodium Fiber: 0 fiber) Total Carbohydrate: 2g carbohydrate (1g sugars Cholesterol: 17mg cholesterol

373.

Best Ever Stuffed Mushrooms

Serving: 2-1/2 dozen. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 1 pound Jones No Sugar Pork Sausage Roll sausage 1/4 cup finely chopped onion 1 garlic clove, minced 1 package (8 ounces) reduced-fat cream cheese 1/4 cup shredded Parmesan cheese 1/3 cup seasoned bread crumbs 3 teaspoons dried basil 1-1/2 teaspoons dried parsley flakes 30 large fresh mushrooms (about 1-1/2 pounds), stems removed 3 tablespoons butter, melted

Direction Set the oven to 400 degrees F. On medium heat, cook garlic, onion, and sausage for 6-8mins in a big pan until the onion is tender and the sausage does not appear pink. Break the sausage up into crumbles then drain. Put in Parmesan cheese and cream cheese; cook and stir until the cheeses melt. Mix in parsley, basil, and bread crumbs. In the meantime, arrange the mushroom caps with the stem-side up in a greased 15-in by 10-in 1-in baking pan. Brush butter over the mushroom. Scoop the sausage mixture in the caps. Bake without cover for 12-15mins until tender.

Nutrition Information Calories: 79 calories Total Fat: 6g fat (3g saturated fat) Sodium: 167mg sodium

Fiber: 0 fiber) Total Carbohydrate: 2g carbohydrate (1g sugars Cholesterol: 17mg cholesterol Protein: 3g protein.

374.

Buttery Hot Wings

Serving: about 3 dozen (2 cups sauce). | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 20 whole chicken wings (4 pounds) 2 cups whole wheat flour 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon cayenne pepper Oil for deep-fat frying SAUCE: 1-1/2 cups butter, cubed 1/3 cup hot pepper sauce 3 tablespoons brown sugar 2 tablespoons chili sauce 2 tablespoons honey 1 tablespoon balsamic vinegar 3/4 teaspoon salt 3/4 teaspoon paprika 1/4 to 1/2 teaspoon cayenne pepper

Direction Cut chicken wings into 3 parts; remove the wing tip parts. Combine cayenne, paprika, salt, and flours in a large resealable plastic bag. Put in the wings, a few at a time, then shake well to coat. Heat 1 in. of oil to 375 ° in a deep-fat fryer or an electric skillet. Fry 6-8 wings at a time until juices run clear, for 3-4 minutes on

each side; add more oil if necessary. Drain on paper towels. Move them to a large bowl and keep warm. Combine the sauce ingredients in a large saucepan. Cook and stir over medium heat until butter is melted, for 10 minutes. Then pour over the chicken wings and toss to coat. Serve immediately.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

375.

Caramel Toffee Apple Dip

Serving: 4-1/4 cups. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 carton (12 ounces) whipped cream cheese 1-1/4 cups caramel apple dip 1 package (8 ounces) milk chocolate English toffee bits Apple wedges

Direction In a serving dish, slather cream cheese and put a layer of apple dip; scatter toffee bits on top. Serve dish with apple wedges.

Nutrition Information Calories: 233 calories Total Carbohydrate: 22g carbohydrate (14g sugars Cholesterol: 37mg cholesterol Protein: 2g protein. Total Fat: 15g fat (8g saturated fat) Sodium: 198mg sodium Fiber: 0 fiber)

376.

Cheese Pepperoni Pizza Dip

Serving: about 2 cups. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients Prebaked12-inch pizza crust 1 cup roasted garlic and Parmesan spaghetti sauce 1-1/2 cups shredded part-skim mozzarella cheese 4 slices Muenster cheese, cut into thin strips 20 slices pepperoni, chopped Dried oregano, optional

Direction Set the oven to 350 ° , then put on an ungreased baking sheet with pizza crust and bake until heated through, about 9 to 12 minutes. At the same time, heat spaghetti sauce in a small saucepan on medium low heat. Put in pepperoni and cheeses, then cook and stir until sauce is heated through and cheeses are melted. Sprinkle with oregano if you want. Cut pizza crust into 1-1/2-in. strips and serve warm along with sauce.

Nutrition Information Calories: 128 calories Protein: 9g protein. Total Fat: 9g fat (5g saturated fat) Sodium: 411mg sodium Fiber: 1g fiber) Total Carbohydrate: 3g carbohydrate (2g sugars Cholesterol: 26mg cholesterol

377.

Chicken Cheddar Mummy Braid

Serving: 12 servings. | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 1 medium sweet red pepper 1 large garlic clove 2 cups chopped cooked chicken 1 cup shredded sharp cheddar cheese 3/4 cup frozen peas 1/2 cup mayonnaise 1/2 teaspoon dried thyme 1/4 teaspoon salt 2 tubes (8 ounces each) refrigerated crescent rolls 1 large egg white, lightly beaten

Direction Preheat the oven to 375 degrees. Cut 2 1-in. circles and 2 1/4-in. circles from the pepper for mummy eyes. Chop leftover pepper for filling. Cut garlic crosswise to slices. Keep 2 center slices for the eyes. Mince leftover garlic for filling. Put minced garlic and chopped pepper in a bowl. Mix in seasonings, mayonnaise, peas, cheese and chicken. Unroll both crescent dough tubes on a 15x12-in. lightly floured parchment paper sheet. Press dough to a 15x12-inch rectangles. Seal by pressing perforations. Spoon filling lengthwise down the middle 1/3 of rectangle. Cut 8 strips, about 3-1/2-in. in the middle on each long side. From each side, fold one strip on filling, twist every strip once. Repeat with leftover strips. Leave an opening at one end for the mummy ’ s face. Put into a 15x10x1-in. pan. Alternately stack garlic pieces and pepper in opening for the eyes.

Over the dough, brush egg white. Bake for 25-28 minutes until filling is heated through and golden brown.

Nutrition Information Calories: Cholesterol: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

378.

Chutney Stuffed Eggs

Serving: 12 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 12 hard-boiled large eggs 6 bacon strips, cooked and finely crumbled 1/4 cup chutney, chopped 3 tablespoons mayonnaise

Direction Slice eggs in half lengthways; scoop yolks out of eggs and put whites aside. Place yolks in a large bowl and mash. Add mayonnaise, chutney, and bacon in; blend well. Stuff egg whites with yolk mixture. Let sit in the refrigerator till ready to serve.

Nutrition Information Calories: 129 calories Protein: 7g protein. Total Fat: 10g fat (3g saturated fat) Sodium: 132mg sodium Fiber: 0 fiber) Total Carbohydrate: 3g carbohydrate (3g sugars Cholesterol: 216mg cholesterol

379.

Contest Winning Fried Green Tomatoes

Serving: 6 servings. | Prep: 30mins | Cook: 25mins | Ready in:

Ingredients 1/2 cup all-purpose flour 1 teaspoon sugar 1 teaspoon salt 3/4 teaspoon cayenne pepper 1 egg 1 tablespoon fat-free milk 1 cup cornflake crumbs 4 medium green tomatoes, cut into 1/2-inch slices 1/4 cup canola oil FRESH TOMATO SALSA: 5 medium red tomatoes, seeded and chopped 1/2 cup minced fresh cilantro 1/4 cup chopped onion 2 jalapeno peppers, seeded and chopped 4-1/2 teaspoons lime juice 2 teaspoons sugar 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon pepper

Direction Mix together cayenne, salt, sugar and flour in a shallow bowl. Beat egg and milk in a separate shallow bowl. Put into a third bowl with cornflake crumbs. Pat the green tomato slices dry then coat with flour mixture. Dip into egg mixture then coat with

crumbs. Heat 4 tsp. oil in a big nonstick skillet on moderate heat. Fry tomato slices, four at a times, until turns golden brown, about 3 to 4 minutes per side. If necessary, put in more oil. Drain tomato slices on paper towels. Put the fried tomatoes on an ungreased baking sheet, then bake at 375 ° until softened, about 4 to 5 minutes. At the same time, mix salsa ingredients in a big bowl then serve together with fried tomatoes.

Nutrition Information Calories: 207 calories Total Carbohydrate: 25g carbohydrate (9g sugars Cholesterol: 35mg cholesterol Protein: 5g protein. Diabetic Exchanges: 2 vegetable Total Fat: 11g fat (1g saturated fat) Sodium: 343mg sodium Fiber: 3g fiber)

380.

Couscous Caps

Serving: 20 appetizers. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 20 large fresh mushrooms 4 green onions, chopped 1 cup reduced-sodium chicken broth, divided 1/3 cup uncooked whole wheat couscous 1/4 cup grated Parmesan cheese, divided 4 teaspoons reduced-fat mayonnaise 1 teaspoon dried basil 1/2 teaspoon dried tarragon 1/2 teaspoon paprika

Direction Cut the stems out of the mushrooms and finely cut the stems; put the caps aside. In a big non-stick skillet which is coated using the cooking spray, saut é the chopped mushrooms and onions till tender-crisp. Put in half cup of the broth; cook and whisk for roughly 10 minutes, or till the veggies soften and the liquid has been evaporated. At the same time, in a small-sized sauce pan, boil the leftover broth. Whisk in the couscous. Take away from heat; Put a cover on and allow it to rest till the broth has been absorbed, about 5 to 10 minutes. Fluff using a fork. Put into the onion mixture. Whisk in the tarragon, basil, mayonnaise and 2 tbsp. of the cheese. Stuff into the mushroom caps. Put onto a foil-lined baking sheet. Scatter with the leftover cheese. Bake at 375 degrees till the mushrooms soften, about 10 to 15 minutes. Just prior to serving, scatter with the paprika.

Nutrition Information

Calories: 26 calories Sodium: 49mg sodium Fiber: 1g fiber) Total Carbohydrate: 4g carbohydrate (1g sugars Cholesterol: 1mg cholesterol Protein: 2g protein. Total Fat: 1g fat (0 saturated fat)

381.

Crab Salad Tea Sandwiches

Serving: 4 dozen. | Prep: 60mins | Cook: 0mins | Ready in:

Ingredients 4 celery ribs, finely chopped 2 cups reduced-fat mayonnaise 4 green onions, chopped 1/4 cup lime juice 1/4 cup chili sauce 1/2 teaspoon seasoned salt 8 cups cooked fresh or canned crabmeat 6 hard-boiled large eggs, chopped 48 slices whole wheat bread 1/2 cup butter, softened 48 lettuce leaves 1/2 teaspoon paprika Green onions, cut into thin strips, optional

Direction Mix the first 6 ingredients together in a big bowl; lightly mix in eggs and crab. Chill. Cut a circle from each slice of bread using a 3-in. round cookie cutter. Use 1/2 teaspoons of butter to spread on each. Put 2 rounded tablespoonfuls of crab salad and lettuce on top; use paprika to drizzle. Use onion strips to garnish if you want.

Nutrition Information Calories: 119 calories Fiber: 1g fiber) Total Carbohydrate: 8g carbohydrate (2g sugars

Cholesterol: 55mg cholesterol Protein: 7g protein. Total Fat: 7g fat (2g saturated fat) Sodium: 265mg sodium

382.

Crabby Deviled Eggs

Serving: 2 dozen. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 12 hard-boiled large eggs 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed 1/4 cup mayonnaise 2 tablespoons sweet pickle relish 1 tablespoon prepared mustard 2 teaspoons seafood seasoning 1/4 teaspoon pepper

Direction Halve eggs lengthways. Scoop yolks out of eggs and put the whites aside. Use a folk to mash yolks in a small bowl. Add pepper, seafood seasoning, mustard, relish, mayonnaise, and crab; mix well. Pipe or stuff filling into egg whites. Chill in the refrigerator till serving.

Nutrition Information Calories: 129 calories Total Carbohydrate: 2g carbohydrate (1g sugars Cholesterol: 226mg cholesterol Protein: 9g protein. Total Fat: 9g fat (2g saturated fat) Sodium: 280mg sodium Fiber: 0 fiber)

383.

Cranberry Beef Mini Burgers

Serving: 16 appetizers. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients CRANBERRY TAPENADE: 2/3 cup dried cranberries 1/4 cup pitted Greek olives, chopped 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 garlic clove, minced 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme BURGERS: 2 pounds ground beef 1 teaspoon salt 1 teaspoon pepper 4 slices provolone cheese, quartered 3/4 cup mayonnaise 16 dinner rolls, split and toasted 2 cups fresh arugula 3 plum tomatoes, cut into 16 slices 8 bacon strips, halved and cooked

Direction Pulse the first 7 ingredients in a food processor until the cranberries are chopped finely; move to a small bowl then mix in thyme. Mix pepper, salt, and beef together in a big bowl; form into sixteen, half-inch thick patties. On medium heat, cook patties for 3-4mins per side in a big non-

stick pan until the juices are clear and an inserted thermometer registers 160 degrees F. On the last minute of cooking, top the patties with cheese. Slather mayonnaise on the buns ’ cut side. Place a layer of tomatoes, arugula, bacon, burgers, and the cranberry tapenade on the bottoms. Place the top buns.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium:

384.

Creamy Hot Beef Dip

Serving: about 2 cups. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 1 package (8 ounces) cream cheese, softened 1 cup sour cream 1 package (2-1/2 ounces) thinly sliced dried beef, finely chopped 2 tablespoons chopped green pepper 4-1/2 teaspoons finely chopped onion 1/2 teaspoon garlic powder Pepper to taste Assorted fresh vegetables or crackers

Direction Mix the first 7 ingredients together in a small bowl until combined, then remove to a 1-quart baking dish. Bake at 375 ° without a cover until bubbly, about half an hour; serve together with vegetables.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium:

385.

Crispy Chicken Fingers

Serving: 6-8 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 2 cups (16 ounces) sour cream 2 teaspoons lemon juice 1 teaspoon Worcestershire sauce 2 pounds boneless skinless chicken breasts, cut into strips 2 cups crushed seasoned croutons 1/4 cup butter, melted

Direction Mix Worcestershire sauce, lemon juice and sour cream together in a shallow bowl. Put in croutons on another separate bowl. Coat the chicken strips in sour cream mixture then cover with croutons. Put the coated chicken strips on a greased baking sheet. Sprinkle with butter. Put in the oven and at 400 degrees for about 20 minutes or until the chicken strips are crispy and golden brown in color and chicken juices are clear in color. Pair with dips then serve.

Nutrition Information Calories: 349 calories Total Fat: 19g fat (11g saturated fat) Sodium: 349mg sodium Fiber: 1g fiber) Total Carbohydrate: 13g carbohydrate (3g sugars Cholesterol: 118mg cholesterol Protein: 27g protein.

386.

Crunchy Peanut Butter Apple Dip

Serving: 2-1/2 cups. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 carton (8 ounces) reduced-fat spreadable cream cheese 1 cup creamy peanut butter 1/4 cup fat-free milk 1 tablespoon brown sugar 1 teaspoon vanilla extract 1/2 cup chopped unsalted peanuts Apple slices

Direction Beat the initial 5 ingredients in a small bowl until combined. Mix in peanuts. Serve with slices of apple, then put the leftovers in the fridge.

Nutrition Information Calories: 126 calories Protein: 5g protein. Total Fat: 10g fat (3g saturated fat) Sodium: 115mg sodium Fiber: 1g fiber) Total Carbohydrate: 5g carbohydrate (3g sugars Cholesterol: 5mg cholesterol

387.

Crunchy Vegetable Spread

Serving: about 2 cups. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 3/4 cup shredded carrots 1/4 cup finely chopped celery 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1/4 cup shredded seeded peeled cucumber 1 package (8 ounces) cream cheese, softened 1 tablespoon lemon juice 1/4 teaspoon white pepper Assorted crackers

Direction In a small strainer or a colander, arrange vegetables; strain well. In a small bowl, whisk lemon juice with cream cheese till well blended. Mix in pepper and vegetables. Serve with crackers.

Nutrition Information Calories: 144 calories Sodium: 121mg sodium Fiber: 1g fiber) Total Carbohydrate: 4g carbohydrate (2g sugars Cholesterol: 42mg cholesterol Protein: 3g protein. Total Fat: 13g fat (8g saturated fat)

388.

Cute Egg Chicks

Serving: 1 dozen. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 12 hard-boiled large eggs 1/2 cup mayonnaise 1/2 cup shredded Parmesan cheese 2 teaspoons finely chopped onion 1/2 teaspoon curry powder 1/2 teaspoon prepared mustard 1/8 teaspoon pepper 6 pimiento-stuffed olives 1/2 small sweet red pepper

Direction Slice a thin slice from the bottom of each eggs so that they stand. Slice around the eggs white in a zigzag pattern with a paring knife, about 1/3 way down from the top end. Gently remove the yolks to a small bowl and use a fork to mash. Mix in seasonings, onion, cheese, and mayonnaise. Put in the bottom part of each egg white. Put back the tops. Slice olives into 4 pieces and attach to the eggs to make the eyes. Slice 12 small triangles from red pepper and attach to the eggs to make the beaks. Chill until eating.

Nutrition Information Calories: 158 calories Protein: 8g protein. Total Fat: 13g fat (3g saturated fat) Sodium: 223mg sodium Fiber: 0 fiber)

Total Carbohydrate: 1g carbohydrate (1g sugars Cholesterol: 190mg cholesterol

389.

Deep Fried Onions With Dipping Sauce

Serving: 2 servings. | Prep: 20mins | Cook: 5mins | Ready in:

Ingredients 1 sweet onion 1/2 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1/8 teaspoon pepper BEER BATTER: 1/3 cup all-purpose flour 1 tablespoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon pepper 7 tablespoons beer or nonalcoholic beer Oil for deep-fat frying DIPPING SAUCE: 1/4 cup sour cream 2 tablespoons chili sauce 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper

Direction Slice onion into wedges with 1 inch size and split into pieces. Mix together pepper, cayenne, garlic powder, paprika and flour in a shallow bowl.

To make batter, mix together pepper, salt, paprika, garlic powder, cornstarch and flour in another shallow bowl. Stir in beer. Dip into the flour mixture with onions, then into batter and into flour mixture one more time. Heat oil in a deep-fat fryer or electric skillet to 375 degrees. Fry onions, a few at a time until turn golden brown, or for about 1 to 2 minutes per side. Transfer to paper towels to drain. Mix the sauce ingredients together in a small bowl and serve together with onions.

Nutrition Information Calories: 686 calories Sodium: 1085mg sodium Fiber: 7g fiber) Total Carbohydrate: 119g carbohydrate (20g sugars Cholesterol: 40mg cholesterol Protein: 16g protein. Total Fat: 12g fat (7g saturated fat)

390.

Deviled Ham And Egg Appetizer

Serving: 1 dozen. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 6 hard-boiled large eggs 3/4 cup finely chopped fully cooked ham 1/4 cup mayonnaise 1 tablespoon sweet pickle relish 2 teaspoons prepared mustard 1/8 teaspoon salt Dash pepper

Direction Cut the eggs into two lengthwise. Scoop the yolks into a bowl. Put the whites aside. Crush the yolks, mix in pepper, salt, mustard, relish, mayonnaise, and ham. Put in each egg white. Refrigerate with a cover until ready to eat.

Nutrition Information Calories: 177 calories Sodium: 424mg sodium Fiber: 0 fiber) Total Carbohydrate: 2g carbohydrate (1g sugars Cholesterol: 225mg cholesterol Protein: 10g protein. Total Fat: 14g fat (3g saturated fat)

391.

Dipped Strawberries

Serving: 2-1/2 dozen. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 1 quart fresh strawberries with stems 1-2/3 cups vanilla or white chips 2 tablespoons shortening, divided 1 cup (6 ounces) semisweet chocolate chips

Direction Rinse the strawberries and pat gently to dry thoroughly. Melt 1 tbsp. shortening and vanilla chips in microwave at 70% power about 1 minute, then stir. Microwave for more 10- to 20-second intervals while stirring until smooth. Dip of each strawberry into the mixture until the berry is 2/3 coasted, allowing the excess to drip off. Put on a baking sheet line with waxed paper and chill for a half hour until set. Melt the leftover shortening and chocolate chips, then stir until smooth. Dip each strawberry to coat enough 1/3 of the berry, then allow the excess to drip off. Turn back to the baking sheet and chill for a half hour, until set.

Nutrition Information Calories: 182 calories Sodium: 19mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (8g sugars Cholesterol: 4mg cholesterol Protein: 2g protein. Total Fat: 11g fat (6g saturated fat)

392.

Easy Cheese Straws

Serving: 2-1/2 dozen. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup butter, softened 2 cups shredded sharp cheddar cheese 1-1/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon cayenne pepper

Direction Set oven to 350 ° to preheat. Whisk butter in a large mixing bowl until fluffy and light. Whisk in cheese until incorporated. Mix cayenne, salt, and flour together; mix into cheese mixture until a dough is formed. Shape mixture into a 15x6-inch rectangle. Slice dough into 30 strips (about 6 inches). Gently arrange strips 1 inch apart on unoiled baking sheets. Bake strips in the preheated oven until lightly browned for 15 to 20 minutes. Allow to cool for 5 minutes before transferring to wire racks to cool entirely. Put strips into an airtight container to store.

Nutrition Information Calories: 72 calories Sodium: 106mg sodium Fiber: 0 fiber) Total Carbohydrate: 4g carbohydrate (0 sugars Cholesterol: 16mg cholesterol Protein: 2g protein. Total Fat: 5g fat (4g saturated fat)

393.

Easy Party Meatballs

Serving: about 5 dozen. | Prep: 10mins | Cook: 03hours00mins | Ready in:

Ingredients 1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed 1 bottle (14 ounces) ketchup 1/4 cup A.1. steak sauce 1 tablespoon minced garlic 1 teaspoon Dijon mustard

Direction In a 3-quart slow cooker, add meatballs. Mix together mustard, garlic, steak sauce and ketchup in a small bowl, then drizzle over meatballs. Place a cover and cook on low setting until meatballs are heated through, about 3 to 4 hours.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

394.

Easy Spinach Artichoke Dip

Serving: 5 cups. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 cups mayonnaise 2 cups grated Parmesan cheese 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 2 garlic cloves, minced

Direction Mix all ingredients together in a big bowl. Place in a 9-inch deepdish pie plate that is ungreased. Bake without a cover for 20-25 minutes at 350 degrees or until it ’ s completely heated through. Eat warm.

Nutrition Information Calories: 211 calories Fiber: 1g fiber) Total Carbohydrate: 3g carbohydrate (0 sugars Cholesterol: 14mg cholesterol Protein: 5g protein. Total Fat: 20g fat (4g saturated fat) Sodium: 340mg sodium

395.

Egg Salad Cheese Spread

Serving: about 3 cups. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 2 cups shredded process cheese 4 hard-boiled large eggs, chopped 1/2 cup Miracle Whip 1/4 cup sweet pickle relish 1 teaspoon prepared mustard Salt and pepper to taste

Direction In a bowl, mix the first 5 ingredients together, then season with pepper and salt.

Nutrition Information Calories: 248 calories Cholesterol: 125mg cholesterol Protein: 10g protein. Total Fat: 20g fat (7g saturated fat) Sodium: 600mg sodium Fiber: 0 fiber) Total Carbohydrate: 5g carbohydrate (5g sugars

396.

Favorite Deviled Eggs

Serving: 25 appetizers. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 6 hard-boiled large eggs, finely chopped 1 teaspoon finely chopped onion 3 bacon strips, cooked and crumbled 1/2 teaspoon salt, optional 1/2 teaspoon pepper 1/4 teaspoon prepared mustard 1/4 cup mayonnaise 1 cup shredded cheddar cheese

Direction Mix the first 7 ingredients together in a big bowl until combined. Form into 1'' balls. Roll cheese. Put a cover on and chill until eating.

Nutrition Information Calories: 177 calories Protein: 9g protein. Total Fat: 15g fat (6g saturated fat) Sodium: 216mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (0 sugars Cholesterol: 180mg cholesterol

397.

Five Spice Chicken Wings

Serving: 4 | Prep: 20mins | Cook: 45mins | Ready in:

Ingredients 4 cloves garlic, minced 3 green onions, chopped 1 tablespoon sugar 1 tablespoon Chinese five-spice powder 2 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons sweet chili sauce salt to taste (optional) 16 chicken wings 2 limes, quartered

Direction In a bowl, whisk salt, chili sauce, soy sauce, fish sauce, five-spice powder, sugar, green onion and garlic. In a shallow, non-metallic dish, put chicken pieces. Put sauce mixture on chicken to coat evenly. Use plastic wrap to cover dish. Refrigerate for 8 hours to overnight. Preheat an oven to 220 ° C/425 ° F. Grease baking sheet lightly. On prepped baking sheet, put marinated chicken. In preheated oven, bake for 45 minutes till crispy. Serve lime wedges next to chicken.

Nutrition Information Calories: 323 calories; Cholesterol: 77 Protein: 26.3

Total Fat: 18.3 Sodium: 1162 Total Carbohydrate: 14.1

398.

Flank Steak Crostini

Serving: 2 dozen. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 3/4 pound beef flank steak 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil 3 garlic cloves, minced 1 teaspoon dried basil 24 slices French bread baguette (1/4 inch thick) 1/2 cup finely chopped fresh portobello mushrooms 1/4 cup shredded part-skim mozzarella cheese 2 tablespoons grated Parmesan cheese 1 tablespoon minced chives

Direction Season the beef with pepper and salt. Put the seasoned beef on a grill over medium heat then cover and grill or put the beef on a broiler and let it broil 4 inches away from the heat for 4-6 minutes on both sides until the preferred meat doneness is achieved (a thermometer inserted in the meat should indicate 160 ° F for medium, 170 ° F for well-done and 145 ° F for medium-rare). Let it sit for 5 minutes. Cut the beef into thin slices across the grain. While the beef is cooking on the grill, mix the basil, oil and garlic together in a small bowl then use a brush to slightly coat the sliced baguettes with the oil mixture. Put the coated baguettes onto the baking sheets. Put in a 400 ° F oven and let it bake for 5 minutes. Place mushrooms and mozzarella cheese on top of the baguette. Continue baking for 2-3 more minutes until the cheese has melted.

Put a layer of steak slices, Parmesan cheese and chives on top. Serve it right away.

Nutrition Information Calories: 63 calories Protein: 4g protein. Total Fat: 3g fat (1g saturated fat) Sodium: 101mg sodium Fiber: 0 fiber) Total Carbohydrate: 5g carbohydrate (0 sugars Cholesterol: 8mg cholesterol

399.

Fluffy Apple Dip

Serving: 2 cups. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 package (8 ounces) cream cheese, softened 1 tablespoon peanut butter 1/2 teaspoon pumpkin pie spice 1 jar (7 ounces) marshmallow creme Assorted apple wedges

Direction Beat pie spice, peanut butter, and cream cheese in a small bowl until combined; fold in marshmallow cr è me. Serve dip with apple wedges.

Nutrition Information Calories: 194 calories Total Fat: 11g fat (6g saturated fat) Sodium: 114mg sodium Fiber: 0 fiber) Total Carbohydrate: 22g carbohydrate (17g sugars Cholesterol: 31mg cholesterol Protein: 3g protein.

400.

Fruit Kabobs With Cream Cheese Dip

Serving: 6 kabobs (1-1/4 cups dip) | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 6 ounces cream cheese, softened 1/3 cup confectioners' sugar 1/3 cup sour cream 1/4 teaspoon almond extract 12 fresh strawberries, trimmed 12 green grapes 12 fresh pineapple cubes (1 inch)

Direction Beat together extract, sour cream, confectioners ’ sugar and cream cheese in a small bowl until smooth. Chill until serving. Thread alternately pineapple, grapes and strawberries on 6 wooden skewers, then serve along with dip.

Nutrition Information Calories: 184 calories Fiber: 1g fiber) Total Carbohydrate: 17g carbohydrate (14g sugars Cholesterol: 32mg cholesterol Protein: 3g protein. Total Fat: 13g fat (7g saturated fat) Sodium: 94mg sodium

401.

Game Day Miniature Peppers

Serving: 2 dozen. | Prep: 55mins | Cook: 20mins | Ready in:

Ingredients 8 each miniature sweet red, orange and yellow peppers 4 ounces ground turkey 1/2 cup finely chopped fresh mushrooms 1/4 cup chopped sweet onion 1 garlic clove, minced 1 can (15 ounces) tomato sauce, divided 1/4 cup cooked brown rice 1 tablespoon grated Parmesan cheese 1 tablespoon shredded part-skim mozzarella cheese 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon pepper

Direction Cut and keep tops off peppers; remove the seeds. From pepper ’ s bottoms, cut thin slices to level; put aside the peppers. Cook garlic, onion, mushrooms and turkey in big skillet on medium heat till meat isn ’ t pink. Take off heat; let stand for five minutes. Mix seasonings, cheeses, rice and 1/4 cup of tomato sauce in; spoon in peppers. Put in 11x7-inch greased baking dish, upright. Put leftover tomato sauce on peppers; put on pepper tops. Cover. Bake for 18-22 minutes till peppers are crisp-tender and heated through at 400 ° .

Nutrition Information

Calories: 23 calories Sodium: 116mg sodium Fiber: 1g fiber) Total Carbohydrate: 3g carbohydrate (1g sugars Cholesterol: 4mg cholesterol Protein: 1g protein. Total Fat: 1g fat (0 saturated fat)

402.

Garlic Dill Deviled Eggs

Serving: 2 dozen. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 12 hard-boiled large eggs 2/3 cup mayonnaise 4 teaspoons dill pickle relish 2 teaspoons snipped fresh dill 2 teaspoons Dijon mustard 1 teaspoon coarsely ground pepper 1/4 teaspoon garlic powder 1/8 teaspoon paprika or cayenne pepper

Direction Halve eggs lengthways. Take out yolks and save whites. Mash yolks in a bowl, then stir in all the rest of ingredients but paprika. Scoop or pipe the yolk mixture into egg whites. Chill with a cover for a minimum of a half hour before serving, then sprinkle paprika over.

Nutrition Information Calories: 81 calories Protein: 3g protein. Total Fat: 7g fat (1g saturated fat) Sodium: 81mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (0 sugars Cholesterol: 94mg cholesterol

403.

Gingered Pears

Serving: 4 | Prep: 15mins | Cook: | Ready in:

Ingredients 4 small pears, cored (about 1 ½ pounds total) 2 tablespoons sugar (see Tip) 2 tablespoons water 1 teaspoon finely shredded lemon peel 2 tablespoons lemon juice 1 tablespoon butter ¼ teaspoon ground ginger 1 tablespoon chopped crystallized ginger

Direction Fill water around 1 inch deep into a large Dutch oven and bring to a boil. Into the Dutch oven, place a steamer basket in. Add pears into the steamer basket and cover. Steam the peaches until tender, around 7 to 9 minutes. Take the peaches out of the steamer basket. While steaming, place a small saucepan over medium heat and add ground ginger, butter, lemon juice, lemon peel, water, and sugar to make the lemon sauce. Stir until the sugar dissolves and the butter melts. Divide the pears in four dessert dishes to serve. Evenly add the sauce among the four dishes and top with crystallized ginger.

Nutrition Information Calories: 122 calories; Sodium: 27 Fiber: 4 Cholesterol: 8

Sugar: 17 Protein: 0 Total Fat: 3 Saturated Fat: 2 Total Carbohydrate: 26

404.

Grape Leather

Serving: 6 servings. | Prep: 25mins | Cook: 02hours30mins | Ready in:

Ingredients 1-1/2 pounds seedless red grapes 2 tablespoons sugar 1 tablespoon lemon juice

Direction Categorize grapes and wash them, then get rid of stems. Put grapes in a steamer basket, then place in a big saucepan over 1 inch of water. Bring water to a boil, then cover and steam until softened, about 15 minutes. Set the oven to 200 ° and turn grapes to a blender or food processor, then cover and puree. Strain grapes into a small bowl with a food mill and get rid of skin. Stir in lemon juice and sugar. Use parchment paper to line a 15 ” x10 ” x1 ” baking pan, then spread evenly onto parchment paper with fruit mixture. Bake until fruit leather feels a little bit sticky, about 2 1/2 to 3 1/2 hours, then allow to cool thoroughly. Turn to fruit leather to a new 15 ” x10 ” sheet of parchment paper. Roll up leather in parchment paper jelly-roll style, beginning with a short side (do not unroll). Divide into 6 pieces with 1 1/2 inches size. Put in an airtight container and place in a cool, dry area for storage, up to 1 month.

Nutrition Information Calories: 97 calories Fiber: 1g fiber) Total Carbohydrate: 25g carbohydrate (23g sugars Cholesterol: 0 cholesterol Protein: 1g protein.

Total Fat: 1g fat (0 saturated fat) Sodium: 2mg sodium

405.

Green Chili Beef Dip

Serving: 2-2/3 cups. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup chopped pecans 2 tablespoons butter 1 package (8 ounces) cream cheese, softened 1 cup (8 ounces) sour cream 1 tablespoon 2% milk 1 can (4 ounces) chopped green chilies 1 package (2-1/2 ounces) thinly sliced dried beef, finely chopped 1 tablespoon prepared horseradish 1/2 teaspoon garlic salt Assorted crackers

Direction Saut é pecans with butter in a small skillet until toasted, then set aside. Beat together milk, sour cream and cream cheese in a small bowl until smooth. Stir in garlic salt, horseradish, beef and chilies then combine well. Turn to a greased 8-inches square baking dish, then sprinkle with pecans. Bake in a toaster oven at 350 ° without a cover, about 15 to 20 minutes, until heated through. Serve along with crackers.

Nutrition Information Calories: 203 calories Total Carbohydrate: 3g carbohydrate (1g sugars Cholesterol: 53mg cholesterol Protein: 5g protein.

Total Fat: 19g fat (10g saturated fat) Sodium: 430mg sodium Fiber: 1g fiber)

406.

Grilled Potato Skins With Creamy Topping Serving: 4 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 2 medium potatoes 1-1/2 teaspoons butter, melted 2 tablespoons picante sauce 1/4 cup shredded cheddar cheese 1 tablespoon real bacon bits 1/4 cup chopped tomato 2 tablespoons chopped green onion TOPPING: 3 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon prepared ranch salad dressing 1-1/2 teaspoons real bacon bits 1/4 teaspoon garlic powder

Direction Lengthwise cut each potato to 4 wedges. Cut the white portion away; leave 1/4-in. on potato skins. Put skins onto microwavesafe plate. Microwave on high, uncovered, till tender for 8-10 minutes. Brush shells with butter; top with bacon bits, cheese and picante sauce. Grill the potatoes with skin side down, without a cover, on medium heat till lightly browned for 4-6 minutes. Cover; grill till cheese melts for 2-3 minutes. Sprinkle onion and tomato. Mix topping ingredients in a small bowl; serve with potato skins.

Nutrition Information

Calories: 246 calories Total Carbohydrate: 21g carbohydrate (3g sugars Cholesterol: 23mg cholesterol Protein: 5g protein. Total Fat: 16g fat (5g saturated fat) Sodium: 271mg sodium Fiber: 2g fiber)

407.

Ham 'n' Cheese Puffs

Serving: about 4-1/2 dozen. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1 cup water 1/2 cup butter 1 cup all-purpose flour 1/2 teaspoon ground mustard 4 eggs 1 cup finely chopped fully cooked ham 1/2 cup shredded sharp cheddar cheese Warm prepared cheese sauce, optional

Direction Boil butter and water in a big heavy saucepan over medium heat. Put in mustard and flour all at once; mix until it becomes smooth ball. Discharge from the heat; let stand for 5 minutes. Include in eggs, one by one, beat well after each addition. Beat until smooth. Join in cheese and ham (cheese does not have to melt). Add tablespoonfuls of batter 2 inch apart onto greased baking sheets. Bake for 30-35 minutes at 400 ° or until golden brown. If wanted, serve warm or cold and dip in cheese sauce.

Nutrition Information Calories: 111 calories Total Fat: 8g fat (4g saturated fat) Sodium: 184mg sodium Fiber: 0 fiber) Total Carbohydrate: 6g carbohydrate (0 sugars Cholesterol: 68mg cholesterol

Protein: 4g protein.

408.

Ham Buns

Serving: 6-8 main dish or 16-20 appetizer servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup butter, softened 1 small onion, grated 1 tablespoon poppy seed 2 teaspoons Worcestershire sauce 2 teaspoons prepared mustard 1-1/4 cups finely chopped fully cooked ham (about 8 ounces) 1 cup shredded Swiss cheese 6 to 8 hamburger buns, split or 16 to 20 mini buns

Direction Mix mustard, Worcestershire sauce, poppy seed, onion, and butter in a large bowl until well combined. Put in cheese and ham; mix well. Separate evenly among buns. Transfer to a shallow baking pan and use foil to cover. Bake for 15 to 20 minutes at 350 degrees or until heated through.

Nutrition Information Calories: 300 calories Protein: 12g protein. Total Fat: 20g fat (11g saturated fat) Sodium: 722mg sodium Fiber: 1g fiber) Total Carbohydrate: 19g carbohydrate (3g sugars Cholesterol: 58mg cholesterol

409.

Ham And Spinach Rolls

Serving: 6 servings. | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 1 package (10 ounces) frozen chopped spinach, thawed and well drained 1 cup sour cream 1 cup corn-bread stuffing mix 1/4 teaspoon garlic powder, divided 1/4 teaspoon white pepper, divided 12 thin slices fully cooked ham (1 ounce each) 1/4 cup butter, cubed 1/4 cup all-purpose flour 1/8 teaspoon salt 2 cups milk 1/2 cup shredded sharp cheddar cheese 1/4 cup grated Parmesan cheese 1/4 teaspoon paprika

Direction Mix 1/8 tsp. pepper, 1/8 tsp. garlic powder, stuffing mix, sour cream and spinach in a big bowl. Spread 2 tbsp. spinach mixture on each ham slice; roll like a jellyroll. Put in 11x7-in. ungreased baking pan, seam side down. Melt butter in a small saucepan. Mix leftover pepper, leftover garlic powder, salt and flour in till smooth. Add milk gradually. Boil on medium heat; stir and boil for 2 minutes. Take off heat. Mix cheddar cheese in till melted; put on ham rolls. Bake for 15 minutes, covered, at 350 ° . Sprinkle paprika and parmesan cheese. Bake for 10-15 more minutes till bubbly, uncovered.

Nutrition Information Calories: 369 calories Sodium: 989mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (6g sugars Cholesterol: 89mg cholesterol Protein: 20g protein. Total Fat: 23g fat (14g saturated fat)

410.

Herb Crusted Sweet Onion Rings

Serving: 8 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 cup all-purpose flour 1 cup beer or nonalcoholic beer 2 tablespoons Dijon mustard 2 teaspoons salt-free Italian herb seasoning 1 teaspoon salt 1/4 teaspoon cayenne pepper 2 large sweet onions Oil for deep-fat frying

Direction Combine the first 6 ingredients in a shallow mixing bowl. Slice onions into 1/4-inch pieces and split apart into rings. Dredge onion rings in flour mixture to coat. Heat 1 inch of oil in a deep-fat fryer or electric skillet to 375 ° . Fry coated onion rings, a few pieces per batch, until golden brown for 1 to 2 minutes per side. Transfer fried onion rings to paper towels to drain. Serve right away.

Nutrition Information Calories: 215 calories Total Fat: 15g fat (1g saturated fat) Sodium: 388mg sodium Fiber: 1g fiber) Total Carbohydrate: 17g carbohydrate (3g sugars Cholesterol: 0 cholesterol Protein: 2g protein.

411.

Hop To It Deviled Eggs

Serving: 1 dozen. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 6 hard-boiled large eggs 1/4 cup mayonnaise 1 tablespoon sweet pickle relish 1/2 teaspoon honey mustard Dash salt Dash pepper 1/4 cup alfalfa sprouts 12 chives 1/4 cup candy-coated sunflower kernels

Direction Halve the eggs widthwise. Slice a thin slice from bottom of the each egg half in order for them to sit flat. Take out the yolks and put the whites aside. Mash yolks in a small bowl. Add pepper, salt, mustard, relish, and mayonnaise, toss thoroughly. Use the yolk mixture to pipe or stuff into egg whites. Put sprouts on top. Tuck into each egg with the ends of a chive to make a handle. Chill until serving. Use sunflower kernels to garnish right before serving.

Nutrition Information Calories: 93 calories Protein: 4g protein. Total Fat: 7g fat (2g saturated fat) Sodium: 83mg sodium Fiber: 0 fiber)

Total Carbohydrate: 3g carbohydrate (2g sugars Cholesterol: 108mg cholesterol

412.

Horseradish Deviled Eggs

Serving: Makes 24 | Prep: | Cook: | Ready in:

Ingredients 12 hard-boiled large eggs, peeled, halved lengthwise 1/3 cup mayonnaise 2 tablespoons prepared horseradish 2 teaspoons Champagne vinegar or white wine vinegar 2 teaspoons Dijon mustard Kosher salt 1/4 cup fine fresh breadcrumbs

Direction Preheat a broiler. Mash mustard, vinegar, horseradish, mayonnaise and egg yolks till smooth in a medium bowl. Season with salt. Spoon back into the egg whites. Sprinkle with breadcrumbs. Put eggs onto broiler-proof baking sheet. Broil for 3 minutes, closely watching to avoid burning, till breadcrumbs are toasted. You can fill deviled eggs without breadcrumbs on top up to 6 hours in advance, covered and chilled.

Nutrition Information Calories: 63 Total Carbohydrate: 1 g(0%) Cholesterol: 94 mg(31%) Protein: 3 g(7%) Total Fat: 5 g(8%) Saturated Fat: 1 g(6%) Sodium: 73 mg(3%)

Fiber: 0 g(0%)

413.

Hot Cheddar Mushroom Spread

Serving: 3 cups. | Prep: 5mins | Cook: 20mins | Ready in:

Ingredients 2 cups mayonnaise 2 cups shredded cheddar cheese 2/3 cup grated Parmesan cheese 4 cans (4-1/2 ounces each) sliced mushrooms, drained 1 envelope ranch salad dressing mix Minced fresh parsley Assorted crackers

Direction Mix together dressing mix, mushrooms, cheeses and mayonnaise in a big bowl, then spread into a greased 9 ” pie plate. Bake at 350 ° without a cover, until cheese is melted, about 20 to 25 minutes. Sprinkle with parsley and serve along with crackers.

Nutrition Information Calories: 175 calories Cholesterol: 13mg cholesterol Protein: 3g protein. Total Fat: 17g fat (4g saturated fat) Sodium: 379mg sodium Fiber: 1g fiber) Total Carbohydrate: 2g carbohydrate (1g sugars

414.

Hot Cheese Dunk

Serving: 2 cups. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup nonfat dry milk powder 1-1/4 cups water 1/2 cup finely chopped onion 1 garlic clove, minced 3 tablespoons butter, cubed 3 tablespoons all-purpose flour 1 teaspoon chicken bouillon granules 1/8 teaspoon hot pepper sauce 1-1/2 cups shredded Swiss cheese 1/3 cup grated Parmesan cheese Assorted vegetables or bread cubes

Direction Mix water and milk powder in a small bowl. Set aside. Saut é garlic and onion in butter in a pan until softened. Add in bouillon and flour. Mix well. Add pepper sauce and the saved milk. Let it boil. Cook and stir for 2 minutes or just until thickened. Add in cheeses. Stir until cheese has melted. Serve with bread or vegetables.

Nutrition Information Calories: 176 calories Fiber: 0 fiber) Total Carbohydrate: 8g carbohydrate (5g sugars Cholesterol: 35mg cholesterol Protein: 11g protein.

Total Fat: 11g fat (7g saturated fat) Sodium: 307mg sodium

415.

Hot Dog Sliders

Serving: 3-1/2 dozen. | Prep: 50mins | Cook: 15mins | Ready in:

Ingredients 21 frozen bread dough dinner rolls, thawed 1 large egg 1 tablespoon water 3/4 teaspoon poppy seeds 3/4 teaspoon caraway seeds 3 tablespoons shredded Mexican cheese blend 1 package (16 ounces) miniature smoked sausages CHICAGO DOGS: 1/3 cup prepared mustard 1/3 cup sweet pickle relish 1/3 cup chopped sweet onion 1/3 cup chopped tomato 2 whole dill pickles, julienned BAVARIAN DOGS: 1 can (14 ounces) Bavarian sauerkraut, rinsed, drained and chopped 1 small apple, diced 1/3 cup chopped sweet onion 1/4 cup chopped celery CHIHUAHUA DOGS: 1 cup salsa verde 1 can (8 ounces) unsweetened crushed pineapple, drained 1/4 cup minced fresh cilantro 2 teaspoons chopped seeded jalapeno pepper

1 teaspoon grated lime zest

Direction Divide each roll in 2 equal portions; roll each portion into an oblong shape. Place in 2 greased 13x9-inch baking pans. Allow to rise, covered, for about half an hour in a warm area until doubled in size. Stir together water and egg in a small bowl; brush egg wash over rolls. Top 1/3 of the buns with poppy seeds, another 1/3 with caraway seeds, and the remainder with cheese. Bake at 350 ° until golden brown, 14 to 16 minutes. Transfer to wire racks and allow to cool. In the meantime, arrange sausage in a 15x10x1-inch baking pan. Bake for 12 to 14 minutes at 350 ° until thoroughly heated. To make Chicago Dogs: put a sausage into a poppy seed bun. Layer top with 1 teaspoonful of mustard, relish, onion, and tomato. Repeat with the remaining buns. Top each with pickles. To make Bavarian Dogs: combine celery, onion, apple, and sauerkraut in a small bowl. Put a sausage into each caraway seed bun; top with sauerkraut mixture. To make Chihuahua Dogs. Combine lime zest, jalapeno, cilantro, pineapple, and salsa in a small bowl. Put a sausage into each cheese bun; place salsa mixture over.

Nutrition Information Calories: 86 calories Total Fat: 4g fat (1g saturated fat) Sodium: 214mg sodium Fiber: 1g fiber) Total Carbohydrate: 9g carbohydrate (1g sugars Cholesterol: 12mg cholesterol Protein: 3g protein.

416.

Hot Reuben Dip

Serving: 40 | Prep: 15mins | Cook: 35mins | Ready in:

Ingredients 1 (16 ounce) can sauerkraut, drained and pressed dry 1 small onion, finely chopped 1/2 pound corned beef 1 cup mayonnaise 1 1/2 cups sour cream 3 tablespoons prepared horseradish 1 1/2 cups shredded Swiss cheese

Direction Preheat an oven to 175 ° C/350 ° F; grease the 1-qt. baking dish lightly. Process corned beef, onion and sauerkraut till smooth in a food processor or blender. In the baking dish, put sauerkraut mixture; mix with Swiss cheese, prepped horseradish, sour cream and mayonnaise. In the preheated oven, bake for 30-40 minutes or till lightly browned and bubbly.

Nutrition Information Calories: 88 calories; Cholesterol: 13 Protein: 2.4 Total Fat: 8.2 Sodium: 190 Total Carbohydrate: 1.5

417.

Lemony Bacon Artichoke Dip

Serving: 12 servings (1/4 cup each). | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 5 thick-sliced bacon strips, chopped 1 can (14 ounces) water-packed quartered artichoke hearts, drained and chopped 2 garlic cloves, minced 2 packages (8 ounces each) reduced-fat cream cheese 1/3 cup sour cream 1/2 teaspoon onion salt 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons lemon juice 1/2 cup grated Parmesan cheese Pita bread wedges, toasted

Direction Heat oven to 400 degrees Fahrenheit. Cook bacon in a big skillet on medium heat until it ’ s crisp and stir occasionally. Take out using a slotted spoon and drain with paper towels. Get rid of the drippings but keep 2 teaspoons in the pan. Place in garlic and artichoke in the drippings. Stir and cook for 1 minute. Beat pepper, salt, onion salt, sour cream, and cream cheese in a big bowl until smooth. Beat lemon juice in. fold artichoke mix in and half the bacon. Move to a 2 qt. Greased baking dish. Place the rest of the bacon on top with parmesan cheese. Bake without a cover until golden brown or for 25 to 30 minutes. Eat with pita wedges.

Nutrition Information Calories: 141 calories Protein: 6g protein. Total Fat: 11g fat (7g saturated fat) Sodium: 421mg sodium Fiber: 0 fiber) Total Carbohydrate: 4g carbohydrate (2g sugars Cholesterol: 35mg cholesterol

418.

Little Pigs In A Hammock

Serving: 1-1/2 dozen. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 package (17.3 ounces) frozen puff pastry, thawed 3 tablespoons seedless raspberry jam 1 tablespoon Dijon mustard 1 round (8 ounces) Camembert cheese 18 miniature smoked sausages 1 large egg 1 tablespoon water

Direction Preheat oven to 425 ° F. Spread out puff pastry and cut 9 squares out of each pastry. Slice each square diagonally to create two triangles. Combine mustard and jam in a small bowl, mix well. Spread mixture over triangles. Slice cheese in half crosswise; then cut each half into nine wedges. Put a cheese wedge and a sausage on top of each pastry triangle. Pull pastry edges over sausage and cheese and seal by pressing the edges together. Arrange pastry on baking sheet lined with parchment paper. Beat water and egg together in a small bowl and brush pastry with the egg wash mixture. Bake until golden brown, 15 to 17 minutes.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol: Protein:

Total Fat: Sodium:

419.

Loaded Baked Potato Dip

Serving: 48 | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 3 pounds bacon, cut into 1/2-inch pieces 6 cups sour cream 1/2 pound shredded extra-sharp Cheddar cheese 1 cup chopped green onion 1 pinch cayenne pepper freshly ground black pepper to taste 1/4 cup sour cream, or as needed 1 1/2 cups chopped green onion, green parts only, or more as needed

Direction In a big skillet, add bacon on medium high heat, then cook for 10 minutes, while turning sometimes, until crisp and browned evenly. Transfer the bacon to a colander placed over a bowl to drain and allow to cool to room temperature, then chop cooled bacon finely. In a big bowl, stir together black pepper, cayenne pepper, 1 cup chopped green onion, Cheddar cheese and 6 cups sour cream until well-blended. Use plastic wrap to cover the bowl and chill for a minimum of an hour, until cold. In the middle of a serving platter, spread the sour cream mixture into a football shape, then spread bacon over top to look like the outside of a football. Put into a piping bag with 1/4 cup sour cream, then pipe on each end of the “ football ” with 1 line and down the center of the “ football ” with 1 set of laces. Spread 1 1/2 cups chopped green onion around the “ football ” to look like “ grass ” .

Nutrition Information Calories: 135 calories; Total Carbohydrate: 2 Cholesterol: 28 Protein: 5.7 Total Fat: 11.7 Sodium: 263

420.

Lunch Box Apple Dip

Serving: 3-4 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 package (8 ounces) cream cheese, softened 1 cup packed brown sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 3 to 4 apples, cut into wedges

Direction Beat the first 4 ingredients together in a big bowl, then split into 1/3 to 1/2-cup servings and store in the fridge in individual containers. Serve together with apples.

Nutrition Information Calories: 468 calories Cholesterol: 62mg cholesterol Protein: 4g protein. Total Fat: 20g fat (13g saturated fat) Sodium: 189mg sodium Fiber: 3g fiber) Total Carbohydrate: 71g carbohydrate (67g sugars

421.

Mini Burger Bites

Serving: 16 appetizers. | Prep: 40mins | Cook: 5mins | Ready in:

Ingredients 16 frozen waffle-cut fries 1 pound ground beef 2 teaspoons steak seasoning 4 slices cheddar cheese, quartered Optional toppings: sliced red pearl onions, thinly sliced cherry tomatoes, dill pickle slices and yellow mustard

Direction Following package instructions, bake waffle fries. At the same time, mix the steak seasoning and beef in a large bowl. Form into 16 patties. In a large skillet, cook, stirring once, until juices run clear and a thermometer registers 160 degrees. Put cheese and a burger atop each waffle fry. Broil 4-5 inches from the heat source until the cheese melts, 1-2 minutes. Serve with optional toppings

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

422.

Mini Burger Potato Bites

Serving: 16 appetizers. | Prep: 40mins | Cook: 5mins | Ready in:

Ingredients 16 frozen waffle-cut fries 2 medium onions, cut into 1/8-inch slices 1 tablespoon butter 1 tablespoon olive oil 1 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1 pound ground beef 2 teaspoons steak seasoning 3 large egg yolks 4-1/2 teaspoons lemon juice 1-1/2 teaspoons water 1/2 cup butter, melted 4 slices cheddar cheese, quartered

Direction Follow package directions to bake waffle fries. Cook onions in a big skillet with oil and butter on moderate heat about 10 minutes. Put in pepper, salt and sugar, then cook until onions turn golden brown while stirring often, about 3 to 5 minutes more. In the meantime, mix steak seasoning and beef together in a big bowl, then form into sixteen patties. Cook patties in a big skillet until juices run clear and a thermometer reaches 160 degrees, flipping one time. To make sauce, whisk the mixture of water, lemon juice and egg yolks continuously in a metal bowl or double boiler set over

simmering water until the mixture thickens enough to coat the back of a metal spoon or achieves 160 degrees. Turn heat to low and drizzle in warm melted butter gradually while whisking continuously. Put burger and cheese on top of each waffle fry, then broil 4 to 5 inches away from the heat until cheese melts, about 1 to 2 minutes. Put onions and sauce on top.

Nutrition Information Calories: 195 calories Protein: 9g protein. Total Fat: 15g fat (8g saturated fat) Sodium: 275mg sodium Fiber: 1g fiber) Total Carbohydrate: 6g carbohydrate (2g sugars Cholesterol: 84mg cholesterol

423.

Mixed Mushroom Tartlets

Serving: 8 servings. | Prep: 40mins | Cook: 15mins | Ready in:

Ingredients 1-1/2 pounds sliced fresh assorted mushrooms 1 medium onion, chopped 1/2 cup butter 3 tablespoons olive oil 1/2 cup white wine or dry vermouth 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme 1 teaspoon salt 1 cup heavy whipping cream 1 package (17.3 ounces) frozen puff pastry, thawed 1 egg yolk 1 teaspoon water

Direction Stir-fry the onion and mushroom in oil and butter by batches on a large pan until tender. Lower heat to medium and add the salt, wine, and thyme. Cook until wine is reduced to half then add the cream; stir. Continue to cook until mixture is thick, about 10 minutes. Take out from heat and put on one side. Roll out one puff pastry sheet; form into a 12x8-inch rectangle. Slice into 8 rectangle pieces. Mark 1/2 inch from the corner of each pastry with a sharp knife (don't slice through the pastry). Place into the baking sheets. Repeat procedure with the rest of the puff pastry. Scoop the mushroom mixture and spread at the middle. Beat water and egg yolk; brush onto the edges of the pastry. Bake for 13 to 16 minutes at 400 degrees F, until golden brown.

Nutrition Information Calories: 610 calories Protein: 8g protein. Total Fat: 44g fat (19g saturated fat) Sodium: 593mg sodium Fiber: 6g fiber) Total Carbohydrate: 42g carbohydrate (2g sugars Cholesterol: 96mg cholesterol

424.

Mushroom Broccoli Cups

Serving: 2 dozen. | Prep: 45mins | Cook: 15mins | Ready in:

Ingredients 24 slices bread 1 egg 1 egg white 1/3 cup milk 1 teaspoon dried parsley flakes 1/2 teaspoon salt 1/4 teaspoon baking powder 1/8 teaspoon dried thyme Dash pepper 1/3 cup finely chopped fresh broccoli 1/3 cup shredded cheddar cheese 1/4 cup finely chopped fresh mushrooms 1 tablespoon finely chopped onion

Direction Roll bread flat using a rolling pin; cut with a 2 1/2-inch cookie cutter (discard bread scraps or reserve for later use). Pat bread rounds into miniature muffin cups greased with cooking spray. Broil 6 inches away from the heat source for about 2 to 3 minutes until golden brown. Allow to cool in cups on a wire rack. Beat pepper, thyme, baking powder, salt, parsley, milk, egg white and egg together in a bowl. Mix in onion mushrooms, cheese, and broccoli. Spread about 1 teaspoonful into each toast cup. Bake for 15 to 20 minutes at 350 ° until firm. Serve right away.

Nutrition Information Calories: 154 calories

Protein: 6g protein. Total Fat: 4g fat (1g saturated fat) Sodium: 399mg sodium Fiber: 1g fiber) Total Carbohydrate: 24g carbohydrate (4g sugars Cholesterol: 22mg cholesterol

425.

No Bones Chicken Wing Dip

Serving: 6-1/2 cups. | Prep: 15mins | Cook: 25mins | Ready in:

Ingredients 1 package (8 ounces) cream cheese, softened 2 cups (16 ounces) sour cream 1 cup blue cheese salad dressing 1/2 cup buffalo wing sauce 2-1/2 cups shredded cooked chicken 2 cups (8 ounces) provolone cheese Baby carrots, celery ribs and crackers

Direction Set the oven to 350 ° . Beat together buffalo wing sauce, salad dressing, sour cream and cream cheese in a big bowl until combined. Stir in provolone cheese and chicken. Remove to a greased 2-quart baking dish. Cover and bake until bubbly and hot, about 25 to 30 minutes. Serve warm together with crackers, celery and carrots.

Nutrition Information Calories: 236 calories Sodium: 444mg sodium Fiber: 0 fiber) Total Carbohydrate: 3g carbohydrate (2g sugars Cholesterol: 58mg cholesterol Protein: 11g protein. Total Fat: 19g fat (10g saturated fat)

426.

No Yolk Deviled Eggs

Serving: 10 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 10 hard-boiled large eggs 3/4 cup mashed potatoes (prepared with fat-free milk and butter) 1 tablespoon fat-free mayonnaise 1 teaspoon prepared mustard 2 to 3 drops yellow food coloring, optional Paprika

Direction Halve eggs lengthways. Take out yolks and chill for another use. Set aside whites. Mix together mustard, food coloring, if wanted, mayonnaise and mashed potatoes in a small bowl, then blend well together. Pipe or stuff into the egg whites, then sprinkle paprika over top. Chill until ready to serve.

Nutrition Information Calories: 35 calories Fiber: 0 fiber) Total Carbohydrate: 3g carbohydrate (0 sugars Cholesterol: 1mg cholesterol Protein: 4g protein. Total Fat: 1g fat (0 saturated fat) Sodium: 118mg sodium

427.

Orange Fruit Dip

Serving: | Prep: 5mins | Cook: 0mins | Ready in:

Ingredients 1 package (8 ounces) cream cheese, softened 1 cup marshmallow creme Grated peel of 1 orange

Direction Mix together all ingredients; stir properly. Place in a refrigerator. Serve with fresh fruit, such as melon chunks, or pineapple, or pear slices, or apples, or grapes. Dip the pear slices and apple in lemon juice or orange before serving to avoid browning.

Nutrition Information Calories: 70 calories Total Carbohydrate: 6g carbohydrate (4g sugars Cholesterol: 16mg cholesterol Protein: 1g protein. Total Fat: 5g fat (3g saturated fat) Sodium: 47mg sodium Fiber: 0 fiber)

428.

Orange Glazed Smokies

Serving: about 4 dozen. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 1 cup packed brown sugar 1 tablespoon all-purpose flour 1/4 cup thawed orange juice concentrate 2 tablespoons prepared mustard 1 tablespoon cider vinegar 1 package (16 ounces) miniature smoked sausages

Direction Mix the first 5 ingredients together in a big microwavable bowl, then put in sausages and stir to coat. Place a cover and microwave on high setting until bubbly, about 3 to 4 minutes while stirring 3 times.

Nutrition Information Calories: 236 calories Total Fat: 12g fat (4g saturated fat) Sodium: 506mg sodium Fiber: 0 fiber) Total Carbohydrate: 26g carbohydrate (25g sugars Cholesterol: 29mg cholesterol Protein: 6g protein.

429.

Orange Pecan Hot Wings

Serving: 8-10 servings. | Prep: 25mins | Cook: 55mins | Ready in:

Ingredients 3 pounds whole chicken wings 3 eggs 1 can (6 ounces) frozen orange juice concentrate, thawed 2 tablespoons water 1 cup all-purpose flour 1/2 cup finely chopped pecans 1/2 cup butter, melted RED HOT SAUCE: 2 cups ketchup 3/4 cup packed brown sugar 2 to 3 tablespoons hot pepper sauce

Direction Slice chicken wings into three sections; remove wingtips. Mix water, orange juice concentrate, and eggs in a bowl. Mix pecans and flour in another bowl or a resealable plastic bag. Dunk wings in egg mixture, then toss or roll in flour mixture. Pour the butter into a 15x10x1-inch baking pan. Put wings in the pan and arrange them in one single layer. Bake for 25 minutes at 375 degrees, without cover. In the meantime, mix the sauce ingredients. Scoop half over the wings; flip over. Put the remaining sauce on top. Bake for 30 more minutes or until meat juices run clear.

Nutrition Information Calories: 480 calories

Fiber: 2g fiber) Total Carbohydrate: 46g carbohydrate (28g sugars Cholesterol: 132mg cholesterol Protein: 19g protein. Total Fat: 25g fat (9g saturated fat) Sodium: 749mg sodium

430.

Potato Crab Cakes With Lime Butter

Serving: 1 dozen (1/2 cup butter). | Prep: 20mins | Cook: 5mins | Ready in:

Ingredients 1 cup mashed potatoes (with added milk and butter) 1 large egg, beaten 1 tablespoon plus 1/2 cup dry bread crumbs, divided 1 tablespoon finely chopped onion 1 tablespoon minced fresh parsley 1/2 teaspoon lime juice 1/8 teaspoon salt 1/8 teaspoon pepper 1 pound fresh crabmeat 1/4 cup all-purpose flour Oil for deep-fat frying LIME BUTTER: 1/2 cup butter, softened 4 teaspoons lime juice 1 teaspoon grated lime zest

Direction Mix together pepper, salt, lime juice, parsley, onion, 1 tbsp. of bread crumbs, egg and potatoes in a big bowl, then stir in crab gently. Form the mixture into twelve patties. Mix together leftover bread crumbs and flour in a shallow bowl, then use crumb mixture to coat patties. Heat a quarter inch of oil in an electric skillet to 375 degrees. Fry several crab cakes at a time until they turn golden brown, about 2 to 3 minutes per side. Transfer to paper towels to drain. Mix together lime zest, lime juice and butter, then serve together

with crab cakes.

Nutrition Information Calories: 200 calories Cholesterol: 77mg cholesterol Protein: 9g protein. Total Fat: 16g fat (6g saturated fat) Sodium: 260mg sodium Fiber: 0 fiber) Total Carbohydrate: 5g carbohydrate (1g sugars

431.

Pressure Cooker Garlic Dill Deviled Eggs Serving: 2 dozen. | Prep: 20mins | Cook: 5mins | Ready in:

Ingredients 1 cup cold water 12 large eggs 2/3 cup mayonnaise 4 teaspoons dill pickle relish 2 teaspoons snipped fresh dill 2 teaspoons Dijon mustard 1 teaspoon coarsely ground pepper 1/4 teaspoon garlic powder 1/8 teaspoon paprika or cayenne pepper Additional snipped fresh dill, optional

Direction Add water to a 6-qt. electric pressure cooker. Put a trivet in the cooker and place on eggs. Put on the lid and lock, making sure to close the vent. Choose manual setting, set the pressure to low and the time to 5 minutes. When the cooking is done, let the pressure release naturally for 5 minutes and quick-release any pressure left following the manufacturer ’ s directions. Put the eggs in a bowl with ice water immediately to cool down. Slice the eggs lengthwise into two. Scoop out the yolks, saving the whites. Crush the yolks in a bowl. Mix in the rest of the ingredients, except paprika. Use the mixture to pipe or put into the egg whites. Chill with a cover for a minimum of 30 minutes before serving. Use paprika to drizzle and add more dill if you want.

Nutrition Information

Calories: 78 calories Cholesterol: 93mg cholesterol Protein: 3g protein. Total Fat: 7g fat (1g saturated fat) Sodium: 86mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (0 sugars

432.

Pulled Pork Doughnut Hole Sliders

Serving: 5 dozen. | Prep: 55mins | Cook: 08hours00mins | Ready in:

Ingredients 1 bottle (2 liters) root beer 1 bone-in pork shoulder roast (about 3 pounds) 1-1/2 cups barbecue sauce 1-1/2 teaspoons salt 1 teaspoon minced fresh gingerroot SLAW: 1/2 cup mayonnaise or Miracle Whip 2 tablespoons white vinegar 1 tablespoon maple syrup 1 package (14 ounces) coleslaw mix ASSEMBLY: 60 plain doughnut holes 60 appetizer skewers Additional barbecue sauce, optional

Direction Heat the root beer to a boil in a large saucepan. Lower the heat to medium-high; cook, without covering for 30 to 45 minutes until liquid has evaporated by 1/2. Place to a 5- or 6-quart slow cooker. Mix in ginger, salt, and barbecue sauce. Add the roast, flipping to coat. Cover and cook for 8 to 10 hours on low until pork is soft. To make the slaw, in a large bowl, mix syrup, vinegar, and mayonnaise. Blend in coleslaw mix. Put in the refrigerator, covered, until flavors are well-combined for a minimum of 1 hour.

Take the pork out of the slow cooker, then skim the grease from cooking juices. Separate the meat from bones; shred the meat using 2 forks. Bring the pork and juices back to the slow cooker; heat through. To serve, halve doughnut holes; cut a thin slice off bases to level. Serve slaw and pork in doughnut holes; use skewers to secure. If wanted, serve with extra barbecue sauce. Freeze choice: Let the cooled meat mixture freeze in freezer containers. To serve, partially defrost in the refrigerator overnight. Heat through in a saucepan with a cover, stirring lightly.

Nutrition Information Calories: 138 calories Protein: 5g protein. Total Fat: 7g fat (2g saturated fat) Sodium: 218mg sodium Fiber: 0 fiber) Total Carbohydrate: 14g carbohydrate (10g sugars Cholesterol: 13mg cholesterol

433.

Quick BLT Dip

Serving: 3 cups. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 cup (8 ounces) sour cream 1 cup mayonnaise 1 cup shredded cheddar cheese 1 cup chopped seeded tomatoes 6 bacon strips, cooked and crumbled 1 tablespoon chopped green onion, optional Assorted crackers

Direction Combine bacon, tomatoes, cheese, mayonnaise, and sour cream in a large bowl. Chill in the fridge until ready to serve. Top with green onion if desired. Serve alongside crackers.

Nutrition Information Calories: 114 calories Protein: 2g protein. Total Fat: 11g fat (3g saturated fat) Sodium: 109mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (1g sugars Cholesterol: 16mg cholesterol

434.

Ranch Chicken Wings

Serving: 1 dozen. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1 pound chicken wings 1 cup all-purpose flour Oil for deep-fat frying 1 envelope ranch salad dressing mix 1 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon pepper

Direction Slice chicken wings into 3 portions; dispose the wing tips. In a big resealable plastic bag, put flour; add the chicken wings, several each time, and shake until coated. Heat oil to 375 ° in a deep-fat fryer or an electric frying pan. Fry the chicken wings, several each time, until the juices run clear, crunchy, and turning golden brown, about 8 minutes. Put on paper towels to strain. Mix pepper, salt, garlic, and dressing mix together in a big resealable plastic bag; add the chicken wings, several each time, and shake until coated. In an oil-coated 15x10x1-inch baking pan, put the chicken. Sprinkle the leftover salad dressing mixture over. Bake without a cover at 350 ° until the coating sets, about 8-10 minutes.

Nutrition Information Calories: Protein: Total Fat:

Sodium: Fiber: Total Carbohydrate: Cholesterol:

435.

Ranch Pizza Pinwheels

Serving: 1 dozen. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1 tube (13.8 ounces) refrigerated pizza crust 1/4 cup prepared ranch salad dressing 1/2 cup shredded Colby-Monterey Jack cheese 1/2 cup diced pepperoni 1/4 cup chopped green onions Pizza sauce, warmed or additional ranch salad dressing, optional

Direction Roll pizza dough to 12x10-in. rectangle on lightly floured surface. Evenly spread ranch dressing within 1/4-in. of the edges. Sprinkle onions, pepperoni and cheese. Beginning with long side, roll up like a jellyroll. Slice to 1-in. slices. Put on greased baking sheet, cut side down. Bake for 10-13 minutes till lightly browned at 425 ° . Serve warm with extra ranch dressing or pizza sauce (optional). Refrigerate leftovers.

Nutrition Information Calories: 316 calories Sodium: 802mg sodium Fiber: 1g fiber) Total Carbohydrate: 32g carbohydrate (4g sugars Cholesterol: 20mg cholesterol Protein: 10g protein. Total Fat: 16g fat (5g saturated fat)

436.

Ranch Yogurt Dip

Serving: 8 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 cup (8 ounces) fat-free plain yogurt 2/3 cup fat-free sour cream 1/3 cup reduced-fat mayonnaise 1 tablespoon dried parsley flakes 1 tablespoon minced chives 1 tablespoon cider vinegar 1 teaspoon sugar 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon ground mustard 1/4 teaspoon white pepper Assorted fresh vegetables

Direction Whisk together the initial 13 ingredients in a small bowl. Put cover and let it chill in the fridge for a minimum of 3 hours. Serve alongside fresh veggies. Put the leftovers in the fridge.

Nutrition Information Calories: 79 calories Total Carbohydrate: 6g carbohydrate (0 sugars Cholesterol: 11mg cholesterol Protein: 3g protein. Diabetic Exchanges: 1 fat

Total Fat: 5g fat (2g saturated fat) Sodium: 257mg sodium Fiber: 0 fiber)

437.

Ring Of Piggies

Serving: 3-1/2 dozen. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 2 tubes (8 ounces each) refrigerated crescent rolls 42 miniature smoked sausages Fresh rosemary sprigs

Direction Preheat the oven to 350 ° . Unroll the crescent dough. Separate every tube to 8 triangles. Cut 14 out of 16 triangles to 3 triangles each, lengthwise. On each smaller triangle ’ s wide end, put a sausage. Tightly roll up. Put 24 appetizers in a 10-in. circle onto a baking sheet lined with parchment paper, point side down. Put leftover appetizers in the middle of ring to create a 7-in. circle. Bake until golden or brown for 16-18 minutes. Form leftover 2 dough triangles to a bow. Put onto another baking sheet lined with parchment paper. Bake until golden brown or for 10-12 minutes. Cool ring for 5 minutes. Carefully transfer to a serving platter. On bottom, put bow. Top with rosemary sprigs.

Nutrition Information Calories: 72 calories Total Carbohydrate: 5g carbohydrate (1g sugars Cholesterol: 6mg cholesterol Protein: 2g protein. Total Fat: 5g fat (2g saturated fat) Sodium: 181mg sodium Fiber: 0 fiber)

438.

Santa Fe Spinach Dip

Serving: 5 cups. | Prep: 30mins | Cook: 25mins | Ready in:

Ingredients 1 medium onion, chopped 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained 2 garlic cloves, minced 1 package (8 ounces) cream cheese, cubed 1 cup shredded white cheddar cheese 1 cup shredded part-skim mozzarella cheese 1 cup shredded Monterey Jack cheese 1 cup refrigerated Alfredo sauce 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry 1 tablespoon lime juice 1/2 teaspoon Cajun seasoning 2 tablespoons sour cream Tortilla chips

Direction Saut é onion in a big nonstick skillet coated with cooking spray until softened. Put in garlic and tomatoes, then cook for 2 more minutes. Take away from the heat and set aside. Mix together Alfredo sauce and cheeses in a big saucepan; cook and stir on medium low heat for 10 minutes, until cheese has melted. Put in Cajun seasoning, lime juice, spinach and tomato mixture, then remove to a greased 1 1/2-quart round baking dish. Bake at 350 ° without a cover until bubbly, about 25 to 30 minutes. Dollop with sour cream and serve together with chips.

Nutrition Information Calories: 149 calories Cholesterol: 33mg cholesterol Protein: 6g protein. Total Fat: 12g fat (7g saturated fat) Sodium: 358mg sodium Fiber: 1g fiber) Total Carbohydrate: 4g carbohydrate (2g sugars

439.

Sausage Breadsticks

Serving: 1 dozen. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 1 tube (11 ounces) refrigerated breadstick dough 12 smoked sausage links or hot dogs

Direction Make 12 strips of the dough. Wrap an unrolled strip on each sausage. Arrange on an ungreased baking sheet. Bake the sausages for 15 to 17 minutes at 350 degrees. Cook until it turns golden brown. Serve this delicious finger food while it's hot.

Nutrition Information Calories: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein:

440.

Sausage Stuffed Mushroom Appetizers

Serving: 35 appetizers. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 35 large fresh mushrooms 1/2 pound Jones No Sugar Pork Sausage Roll sausage 1/2 cup shredded part-skim mozzarella cheese 1/4 cup seasoned bread crumbs

Direction Discard the stems from the mushrooms, chop finely. Put the caps aside. Cook mushrooms and sausage over medium heat until the meat is no longer pink in large skillet; then drain. Discard from heat. Stir in breadcrumbs and cheese. Stuff one tablespoon of the filling into each mushroom cap. Arrange on the foil-lined baking sheets. Bake 16 to 20 mins at 400 ° , until the mushrooms become tender.

Nutrition Information Calories: 26 calories Fiber: 0 fiber) Total Carbohydrate: 2g carbohydrate (0 sugars Cholesterol: 3mg cholesterol Protein: 2g protein. Total Fat: 2g fat (1g saturated fat) Sodium: 47mg sodium

441.

Shallot Blue Cheese Dip

Serving: 2 cups. | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 1-1/2 cups thinly sliced shallots 1 tablespoon canola oil 3/4 cup reduced-fat mayonnaise 3/4 cup reduced-fat sour cream 1-1/2 cups (6 ounces) crumbled blue cheese Assorted fresh vegetables

Direction Saut é shallots in a large skillet of oil till soft. Decrease to medium-low heat; cook and stir constantly for 25-30 minutes till deep golden brown. Let cool till room temperature. Combine sour cream and mayonnaise in a small bowl. Stir in caramelized shallots and blue cheese. Store in the fridge, covered, for at least 2 hours. Serve the dip with vegetables.

Nutrition Information Calories: 116 calories Sodium: 276mg sodium Fiber: 0 fiber) Total Carbohydrate: 5g carbohydrate (2g sugars Cholesterol: 17mg cholesterol Protein: 4g protein. Total Fat: 9g fat (4g saturated fat)

442.

Shrimp Appetizers With Seafood Sauce

Serving: 26 appetizers. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 2 packages (10-1/2 ounces each) frozen breaded jumbo butterfly shrimp 1/2 cup ketchup 1/2 cup chili sauce 1 tablespoon lemon juice 1 tablespoon prepared horseradish 1/8 teaspoon hot pepper sauce

Direction Bake shrimp as directed on the package. In the meantime, mix the leftover ingredients in a small bowl. Organize shrimp on a serving dish; enjoy with sauce.

Nutrition Information Calories: 59 calories Sodium: 233mg sodium Fiber: 0 fiber) Total Carbohydrate: 7g carbohydrate (2g sugars Cholesterol: 10mg cholesterol Protein: 2g protein. Diabetic Exchanges: 1/2 starch Total Fat: 2g fat (0 saturated fat)

443.

Shrimp Corn Cakes With Soy Mayo

Serving: 2 dozen (2/3 cup sauce). | Prep: 30mins | Cook: 5mins | Ready in:

Ingredients 1/2 cup mayonnaise 1 tablespoon reduced-sodium soy sauce 1 tablespoon ketchup 2 teaspoons Dijon mustard 1/2 teaspoon garlic powder 1/2 teaspoon hot pepper sauce, optional 1/8 teaspoon pepper SHRIMP CORN CAKES: 1/2 cup chopped onion (about 1 small) 1 tablespoon oil plus additional for frying, divided 2 garlic cloves, minced 1/2 pound uncooked peeled and deveined shrimp, finely chopped 3/4 cup all-purpose flour 1/4 cup cornmeal 1 tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup cream-style corn 1 cup whole kernel corn 1 large egg, lightly beaten

Direction Mix together the first seven ingredients in a small bowl. Chill with a cover till serving.

Cook while stirring onion in a large skillet with 1 tablespoon of oil over medium-high heat till tender. Put in garlic; cook for 1 more minute. Put in shrimp; cook while stirring till shrimp becoming pink. Take away from the heat. Combine pepper, salt, baking powder, cornstarch, cornmeal and flour together in a large bowl. In a small bowl, combine the shrimp mixture, egg and corn; mix into dry ingredients just till well moistened. Heat 1/4 in. of oil in an electric skillet to 375 ° . Drop the corn mixture in oil by rounded tablespoonfuls, working in batches; fry till golden brown, 1 1/2 minutes per side. Drain on paper towels. Serve with sauce.

Nutrition Information Calories: 109 calories Total Fat: 7g fat (1g saturated fat) Sodium: 183mg sodium Fiber: 1g fiber) Total Carbohydrate: 8g carbohydrate (1g sugars Cholesterol: 22mg cholesterol Protein: 3g protein.

444.

Smoky Onion Biscuit Squares

Serving: 16 servings. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 1 small onion, chopped 2 tablespoons butter 1/4 teaspoon sugar 1 garlic clove, minced 1-1/2 cups biscuit/baking mix 1/2 cup 2% milk 1 large egg 1/4 pound smoked mozzarella cheese, shredded, divided 1 teaspoon salt-free Southwest chipotle seasoning blend

Direction Add onion and butter to a small frying pan over medium heat until tender. Add sugar, cook until the mixture turns golden brown, or for 10 to 15 more minutes longer. Add garlic and cook for 60 seconds. Let cool a little bit. Mix the egg, milk and biscuit mix in a small bowl. Add in the onion mixture, seasoning blend and half a cup of cheese; fold them together. Use cooking spray to grease an 8-inch square baking dish. Take the mixture into the prepared baking dish. Dredge the rest of cheese on top. Set oven at 400 ° and start baking until a toothpick pierced in the center comes out clean, or for 18 to 22 minutes. Divide into squares and serve while still warm.

Nutrition Information Calories: 91 calories Cholesterol: 22mg cholesterol

Protein: 3g protein. Diabetic Exchanges: 1 fat Total Fat: 5g fat (2g saturated fat) Sodium: 197mg sodium Fiber: 0 fiber) Total Carbohydrate: 8g carbohydrate (1g sugars

445.

Snappy Asparagus Dip

Serving: 2 cups. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 pound fresh asparagus, trimmed 1 cup sour cream 1/2 cup salsa Dash lime juice Salt and pepper to taste Dash cayenne pepper

Direction Heat up 1/2 in. of water to boil in a large saucepan. Put in asparagus; boil with a cover for 3 to 5 minutes, until tender-crisp. Drain and let cool. Puree asparagus until smooth in a food processor. Stir in the rest of ingredients. Allow to chill. Serve with tortilla chips (optional) and fresh vegetables.

Nutrition Information Calories: 34 calories Protein: 1g protein. Total Fat: 2g fat (2g saturated fat) Sodium: 44mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (1g sugars Cholesterol: 9mg cholesterol

446.

Sour Cream Dill Dip

Serving: 2-1/2 cups. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 2 cups (16 ounces) sour cream 1 green pepper, finely chopped 1/4 cup minced chives 1/4 cup minced fresh parsley 2 tablespoons minced fresh dill or 2 teaspoons dill weed 1/2 teaspoon salt Assorted raw vegetables or crackers

Direction Mix together the first six ingredients in a bowl. Keep in a refrigerator for at least 1 hour. Serve with crackers or vegetables.

Nutrition Information Calories: 50 calories Cholesterol: 16mg cholesterol Protein: 1g protein. Total Fat: 4g fat (3g saturated fat) Sodium: 72mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (1g sugars

447.

Steak And Blue Cheese Crescents

Serving: 1 dozen. | Prep: 30mins | Cook: 15mins | Ready in:

Ingredients 1 tablespoon butter, softened 1 teaspoon coarsely ground pepper 1/2 teaspoon seasoned salt 1 beef ribeye steak (12 ounces) 2/3 cup finely chopped walnuts 1/3 cup crumbled blue cheese 1 tablespoon minced fresh parsley 1/4 teaspoon pepper 1 sheet refrigerated pie pastry 4 thick-sliced bacon strips, cooked and crumbled 1 green onion, thinly sliced 1 tablespoon 2% milk 2 teaspoons grated Parmesan cheese

Direction Mix the coarse pepper, seasoned salt and butter together in a small bowl. Massage the mixture on both sides of the steak. Put the seasoned steak on an open grill over medium heat and grill or put the steak on a broiler and let it broil 4 inches away from the heat for 5-7 minutes on both sides until the preferred meat doneness is achieved (a thermometer inserted in the meat should indicate 160 ° F for medium, 170 ° F for well-done and 145 ° F for medium-rare). Put the grilled steak on a cutting board then cover and allow it to rest for 5 minutes. Slice the steak into 12 pieces. While the steak is grilling, mix the blue cheese, pepper, walnuts and parsley together in a small bowl. Put the dough on a clean

surface with a little bit of flour then roll it out into a circle that is 12 inches in diameter. Scatter the walnut mixture evenly on top of the dough then slice it into 12 wedges. Put onion, sliced steak and bacon on top of each wedge. Roll each wedge up starting from the wide end towards the pointed end then place it on a greased baking sheet, pointed end-side down, 2 inches away from each other. Bend the ends of each rolled dough to resemble a crescent. Use a brush to coat each wedge with milk then top it off with Parmesan cheese. Put in a 425 ° F oven and bake for 14-16 minutes without cover until it turns golden brown in color. Serve it right away.

Nutrition Information Calories: 229 calories Protein: 9g protein. Total Fat: 17g fat (6g saturated fat) Sodium: 291mg sodium Fiber: 1g fiber) Total Carbohydrate: 10g carbohydrate (1g sugars Cholesterol: 29mg cholesterol

448.

Strawberry Fruit Dip

Serving: 16 | Prep: 5mins | Cook: | Ready in:

Ingredients 1 (8 ounce) package strawberry-flavored cream cheese 1 (7 ounce) jar marshmallow creme

Direction Combine together in a medium bowl the marshmallow cr è me and strawberry-flavored cream cheese then mix well. Let it chill for 1 hour in the refrigerator until serving time.

Nutrition Information Calories: 79 calories; Protein: 0.5 Total Fat: 3.5 Sodium: 62 Total Carbohydrate: 11.9 Cholesterol: 13

449.

Stuffed Baby Red Potatoes

Serving: 2 dozen. | Prep: 45mins | Cook: 15mins | Ready in:

Ingredients 24 small red potatoes (about 2-1/2 pounds) 1/4 cup butter, cubed 1/2 cup shredded Parmesan cheese, divided 1/2 cup crumbled cooked bacon, divided 2/3 cup sour cream 1 large egg, beaten 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika

Direction Scrub potatoes, then put into a big saucepan and add water to cover. Bring to a boil then lower heat and cook with a cover until soften, about 15-20 minutes. Drain potatoes. Once potatoes are cool enough to handle, cut off a thin slice from the top of each potato. Scoop out pulp to leave a thin shell. You can cut off thin slices from bottoms of potato to make them flat, if needed. Mash together pulp and potato tops together with butter in a big bowl. Put aside 2 tbsp. each of bacon and cheese for decoration, then put the leftover bacon and cheese into mashed potato. Stir in pepper, salt, egg and sour cream. Scoop potato mixture into the potato shells. Put leftover bacon and cheese on top of shells then use paprika to sprinkle over top. Arrange in a grease-free 15-inch x10-inch x1-inch baking pan then bake at 375 degrees until a thermometer reaches 160 degrees, about 12 to 18 minutes.

Nutrition Information

Calories: 82 calories Protein: 3g protein. Diabetic Exchanges: 1 fat Total Fat: 4g fat (3g saturated fat) Sodium: 135mg sodium Fiber: 1g fiber) Total Carbohydrate: 8g carbohydrate (1g sugars Cholesterol: 21mg cholesterol

450.

Tater Salad Deviled Eggs

Serving: 1 dozen. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 3/4 cup cubed small red potatoes 6 hard-boiled large eggs 1/4 cup mayonnaise 2 teaspoons dill pickle relish 1 teaspoon Dijon mustard Dash each salt and pepper 2 teaspoons minced fresh parsley

Direction In a small saucepan, lay potatoes and add water to cover. Bring to a boil. Lower heat; cover and let simmer till softened for 10-15 minutes. Strain and cool down. Halve eggs lengthways. Scoop yolks out of eggs; put whites aside. Mash yolks in a small bowl. Add pepper, salt, mustard, relish, mayonnaise, and potatoes; blend well. Stuff egg whites with the mixture. Use parsley to dredge on. Let sit in the refrigerator till serving.

Nutrition Information Calories: 80 calories Protein: 3g protein. Total Fat: 6g fat (1g saturated fat) Sodium: 88mg sodium Fiber: 0 fiber) Total Carbohydrate: 2g carbohydrate (1g sugars Cholesterol: 108mg cholesterol

451.

Tortilla Fruit Pie

Serving: 1 serving. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 3 teaspoons butter, divided 1 tablespoon brown sugar 2 teaspoons lemon juice 1/8 teaspoon almond extract 1 large ripe peach, peeled and sliced 1 flour tortilla (10 inches) 1 teaspoon sugar

Direction Melt 2 teaspoons butter in a small saucepan. Mix in lemon juice, extract and brown sugar. Put in peach slices. Stir and cook for 5 minutes on medium-low heat. On an unoiled baking sheet, place tortilla. With a spoon, transfer peach mixture onto half of the tortilla to within 1/2 inch of sides, then fold tortilla over. Melt the rest of butter then brush over top. Scatter with sugar. Bake for 15-20 minutes at 350 degrees until golden brown. Slice in half.

Nutrition Information Calories: 429 calories Fiber: 8g fiber) Total Carbohydrate: 60g carbohydrate (26g sugars Cholesterol: 31mg cholesterol Protein: 7g protein. Total Fat: 15g fat (8g saturated fat) Sodium: 514mg sodium

452.

Turkey Swiss Biscuit Sliders

Serving: 16 servings. | Prep: 35mins | Cook: 5mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 2/3 cup warm buttermilk (110 ° to 115 ° ) 2 tablespoons warm water (110 ° to 115 ° ) 2 cups bread flour 3 tablespoons sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 3/4 pound thinly sliced deli smoked turkey 1/2 pound sliced Swiss cheese Dijon mustard, optional

Direction Melt yeast in water and warm buttermilk in small bowl. In food processor, pulse salt, baking powder, sugar and flour till blended. Add shortening and pulse till shortening is pea-sized. Add yeast mixture slowly while processing then process just till dough becomes a ball. Turn dough on lightly floured surface and knead 8-10 times. Roll/pat to 1/2-in. thickness. Use floured 2-in. biscuit cutter to cut. Put on greased baking sheets, 2-in. apart. Rise for 30 minutes till nearly doubled. Preheat an oven to 425 ° . Bake biscuits till golden brown or for 7-9 minutes. Transfer to wire racks; slightly cool. Preheat the broiler. Split biscuits to half. Put bottoms onto greased baking sheets. Layer with cheese and turkey. Broil for 2-3 minutes or till cheese

melts for 3-4-in. away from heat. Replace tops. Serve with mustard if desired.

Nutrition Information Calories: 198 calories Cholesterol: 23mg cholesterol Protein: 11g protein. Total Fat: 11g fat (5g saturated fat) Sodium: 306mg sodium Fiber: 0 fiber) Total Carbohydrate: 14g carbohydrate (3g sugars

453.

Yogurt Honey Fruit Cups

Serving: 6 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.) 3/4 cup (6 ounces) mandarin orange, vanilla or lemon yogurt 1 tablespoon honey 1/2 teaspoon grated orange zest 1/4 teaspoon almond extract

Direction Among 6 separate serving bowls, divide the fruit. Combine extract, orange zest, honey, and yogurt; spoon it over the fruit.

Nutrition Information Calories: 97 calories Total Fat: 0 fat (0 saturated fat) Sodium: 22mg sodium Fiber: 2g fiber) Total Carbohydrate: 23g carbohydrate (9g sugars Cholesterol: 2mg cholesterol Protein: 2g protein. Diabetic Exchanges: 1 fruit

454.

Yogurt Dill Dip

Serving: 2-1/2 cups. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 cup plain yogurt 1 cup reduced-fat sour cream 1/2 cup reduced-fat mayonnaise 2 tablespoons finely chopped onion 2 tablespoons minced fresh parsley 2 teaspoons dill weed 1/2 teaspoon salt 1/4 teaspoon pepper Assorted fresh vegetables

Direction Mix the first 8 ingredients together in a small bowl; cover. Chill for at least an hour. Serve with vegetables.

Nutrition Information Calories: 44 calories Cholesterol: 8mg cholesterol Protein: 1g protein. Diabetic Exchanges: 1/2 fat. Total Fat: 3g fat (1g saturated fat) Sodium: 121mg sodium Fiber: 0 fiber) Total Carbohydrate: 2g carbohydrate (2g sugars

455.

Zucchini Snack Bread

Serving: 2 loaves. | Prep: 15mins | Cook: 50mins | Ready in:

Ingredients 3 cups all-purpose flour 2-1/4 teaspoons ground cinnamon 1-1/4 teaspoons salt 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon ground nutmeg 3 eggs 2 cups sugar 1 cup canola oil 1 tablespoon vanilla extract 2 cups shredded zucchini 1 cup chopped walnuts

Direction Mix the nutmeg, baking powder, baking soda, salt, flour, and cinnamon in a big bowl, then set it aside. Lightly beat eggs in a separate big bowl. Stir in vanilla, oil and sugar. Put in the dry ingredients and stir just until moistened. Fold in nuts and zucchini – it will become stiff. Pour mixture into 2 greased and floured loaf pans that are 8x4 inches in size. Bake at 350 degrees until toothpick comes out clean when inserted in the middle or for 50 to 60mins. Allow to cool for 10mins in the pan. Move to a wire rack.

Nutrition Information Calories: 184 calories Fiber: 1g fiber)

Total Carbohydrate: 22g carbohydrate (12g sugars Cholesterol: 20mg cholesterol Protein: 3g protein. Total Fat: 10g fat (1g saturated fat) Sodium: 141mg sodium

Chapter 6: Comfort Food Side Dish Recipes ***

456.

Alfredo Creamed Spinach

Serving: 4 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 2 packages (10 ounces each) frozen chopped spinach 1/4 pound bacon strips, chopped 1 jar (15 ounces) Alfredo sauce 3/4 teaspoon pepper

Direction Follow the package directions to cook spinach. At the same time, cook bacon in a big skillet on moderate heat until crisp. Turn bacon onto paper towels using a slotted spoon to drain, reserving 3 tbsp. of drippings. Drain spinach. Saut é spinach in the same skillet with reserved drippings for about one minute. Stir in bacon, pepper and alfredo sauce, heat through.

Nutrition Information Calories: 324 calories Protein: 13g protein. Total Fat: 25g fat (13g saturated fat) Sodium: 722mg sodium Fiber: 5g fiber) Total Carbohydrate: 14g carbohydrate (0 sugars Cholesterol: 49mg cholesterol

457.

Apple Stuffing Muffins

Serving: 14 servings. | Prep: 25mins | Cook: 25mins | Ready in:

Ingredients 1/4 cup butter, cubed 3 tablespoons canola oil 1 large onion, chopped 2 celery ribs, chopped 3 medium apples, peeled and chopped 1/2 teaspoon salt 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon pepper 8 cups stuffing mix 3 cups vegetable broth 1 cup dried cranberries 1/4 cup minced fresh parsley

Direction Heat butter and oil in a big skillet on medium high heat. Put in celery and onion, then cook and stir until softened. Put in pepper, rosemary, salt and apples, then cook until apples are softened, or for 4 to 6 minutes more. Take away from the heat, then stir in parsley, cranberries, broth and stuffing mix. Fill a heaping 1/2 cup scoop into greased muffin cups. Bake at 375 degrees until slightly browned, or for 25 to 30 minutes. Allow to cool for 10 minutes before getting out of pans, then serve warm.

Nutrition Information Calories: 229 calories Fiber: 2g fiber)

Total Carbohydrate: 35g carbohydrate (13g sugars Cholesterol: 9mg cholesterol Protein: 5g protein. Total Fat: 7g fat (2g saturated fat) Sodium: 897mg sodium

458.

Apricot Barley Casserole

Serving: 8-10 servings. | Prep: 20mins | Cook: 01hours15mins | Ready in:

Ingredients 2/3 cup pine nuts or slivered almonds 1/4 cup butter, divided 2 cups medium pearl barley 1 cup sliced green onions 7 cups chicken broth 2/3 cup diced dried apricots 1/2 cup golden raisins

Direction Saut é nuts with 2 tbsp. butter in a big skillet until slightly browned, then take out the nuts and set them aside. Sate onions and barley in the same skillet with the leftover butter until onion are softened. Put in broth and bring to a boil. Stir in the reserved nuts, raisins and apricots. Transfer into a greased 9 ” x13 ” baking dish, then bake at 325 degrees without a cover until barley is softened, or for 1 1/4 hours.

Nutrition Information Calories: 290 calories Total Carbohydrate: 45g carbohydrate (11g sugars Cholesterol: 12mg cholesterol Protein: 8g protein. Total Fat: 10g fat (4g saturated fat) Sodium: 710mg sodium Fiber: 8g fiber)

459.

Apricot Orange Glazed Carrots

Serving: 6 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 8 medium carrots, sliced 1/2 cup dried apricots, sliced 1/2 cup orange juice 1 tablespoon butter 1-1/2 teaspoons brown sugar 1/2 teaspoon salt 1/4 teaspoon grated orange zest 1/8 teaspoon ground ginger

Direction Place carrots in a pan with 1 inch of water; heat to a boil. Lower the heat; allow to simmer with a cover until crisp-tender, 9 to 11 minutes. Drain and put aside. Mix the rest of ingredients in the same pan; cook and stir until slightly thickened. Bring carrots back to the pan, mix until heated through and glazed.

Nutrition Information Calories: 98 calories Total Fat: 2g fat (1g saturated fat) Sodium: 245mg sodium Fiber: 4g fiber) Total Carbohydrate: 19g carbohydrate (14g sugars Cholesterol: 5mg cholesterol Protein: 1g protein.

460.

Au Gratin Potato

Serving: 12-15 servings. | Prep: 45mins | Cook: 60mins | Ready in:

Ingredients 12 medium red or white potatoes, unpeeled 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic salt 2 cups shredded cheddar cheese 1 cup heavy whipping cream

Direction In a big saucepan, add potatoes and water to cover, then bring to a boil. Lower heat and cook, with cover, until soften, about 30 to 40 minutes. Drain and chill for a few hours to overnight. Remove peel of potatoes and shred them coarsely. Mix together garlic salt, pepper and salt. Layer potatoes and salt mixture in a 13-inch x9-inch baking dish coated with grease, then sprinkle cheese over top. Drizzle overall with cream. Bake at 350 degrees without a cover until golden, about an hour.

Nutrition Information Calories: 174 calories Protein: 5g protein. Total Fat: 10g fat (7g saturated fat) Sodium: 320mg sodium Fiber: 2g fiber) Total Carbohydrate: 15g carbohydrate (1g sugars Cholesterol: 38mg cholesterol

461.

Baked Three Cheese Macaroni

Serving: 12 servings (3/4 cup each). | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1 package (16 ounces) elbow macaroni or fusilli pasta 6 tablespoons butter, cubed 1/2 cup all-purpose flour 4 cups 2% milk, warmed 4 cups shredded Gruyere cheese 2 cups shredded extra-sharp cheddar cheese 2 teaspoons salt 3/4 teaspoon freshly ground pepper 1/4 teaspoon freshly ground nutmeg 1-1/2 cups panko (Japanese) bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons butter, melted

Direction Set oven to 350 ° to preheat. In a 6-quart stockpot, cook macaroni until al dente as directed on package. Drain off water; pour back into the pot. Melt 6 tablespoons butter in a large saucepan over medium heat. Mix in flour until smooth; stir in warmed milk. Bring the mixture to a boil; stirring often; stir and cook until thickened, or for 2 to 3 minutes. Put off the heat; mix in nutmeg, pepper, salt, Cheddar cheese, and Gruyere cheese. Mix in macaroni; toss well to coat. Pour the pasta mixture into an oiled 13x9-inch baking dish. Combine bread crumbs with melted butter and Parmesan cheese and toss; scatter over the casserole. Baking without covering until

bubbles appear and surface has turned golden brown, or for 30 to 40 minutes.

Nutrition Information Calories: 487 calories Protein: 27g protein. Total Fat: 24g fat (14g saturated fat) Sodium: 515mg sodium Fiber: 2g fiber) Total Carbohydrate: 41g carbohydrate (6g sugars Cholesterol: 76mg cholesterol

462.

Briquette Scalloped Potatoes

Serving: 16 servings (3/4 cup each). | Prep: 20mins | Cook: 01hours10mins | Ready in:

Ingredients 5 pounds potatoes (about 6 large), peeled and thinly sliced 3 cups shredded cheddar cheese 1 large onion, chopped 1/4 cup butter, cubed 6 garlic cloves, minced 2 teaspoons onion salt 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup whole milk

Direction Prepare campfire or grill on low heat with 20-24 large wood chips or charcoal briquettes. Use a heavy-duty aluminum foil to line a Dutch oven; put half of the potatoes. Put pepper, salt, onion salt, garlic, butter, onion, and 1 1/2 cups of cheese on top. Put the cheese and remaining potatoes on top. Pour the milk over the top. Put a cover on a Dutch oven. Once wood chips or briquettes are covered with white ash, directly put the Dutch oven atop ten of them. Arrange the remaining briquettes on the pan cover with long-handled tongs. Cook until bubbling and the potatoes become tender or for 70-80 minutes. Carefully lift the cover with the tongs to check if it ’ s done.

Nutrition Information

Calories: 225 calories Sodium: 463mg sodium Fiber: 2g fiber) Total Carbohydrate: 28g carbohydrate (3g sugars Cholesterol: 32mg cholesterol Protein: 8g protein. Total Fat: 9g fat (7g saturated fat)

463.

Broccoli Potato Pancakes

Serving: 2 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 cup fresh or frozen finely chopped broccoli 1 cup boiling water 3 eggs 2 green onions, sliced 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 large baking potato, peeled Vegetable oil

Direction Mix together boiling water and broccoli in a bowl, then allow standing for about 5 minutes. Drain thoroughly. Beat eggs in a separate bowl, then put in pepper, salt, flour and onions, blend well. Put in broccoli. Right before serving, shred potato finely and put into the broccoli mixture. Heat approximately 1/4 inch of oil in a big skillet on moderately high heat. Pour batter into the skillet by 1/2 cupfuls, then fry on moderate heat until browned slightly, about 3 to 4 minutes per side.

Nutrition Information Calories: 301 calories Cholesterol: 319mg cholesterol Protein: 15g protein. Total Fat: 8g fat (2g saturated fat) Sodium: 708mg sodium

Fiber: 5g fiber) Total Carbohydrate: 43g carbohydrate (5g sugars

464.

Buttermilk Smashed Potatoes

Serving: 6 | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 pounds red potatoes 1/2 cup buttermilk 1 tablespoon butter 1/4 cup chopped fresh chives 1 pinch salt to taste (optional)

Direction In a big pot, place in potatoes with salted water, then boil. Bring heat down to medium-low and simmer until soft, 15-20 minutes. Drain the water and mash the potatoes using a potato ricer or potato masher. In a saucepan, heat butter and buttermilk on medium low heat until smooth and the butter melts, for about 2 minutes. Stir the chives and buttermilk mixture into the potatoes until it becomes smooth, then season with salt.

Nutrition Information Calories: 132 calories; Sodium: 44 Total Carbohydrate: 25.1 Cholesterol: 6 Protein: 3.6 Total Fat: 2.3

465.

Candy Coated Carrots

Serving: 4-6 servings. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 1 pound fresh baby carrots 1/4 cup butter, cubed 1/4 cup packed brown sugar 1 teaspoon lemon juice 1/8 to 1/4 teaspoon hot pepper sauce 1/8 teaspoon salt

Direction In a big saucepan with a little bit water, cook carrots until crisptender; drain and keep carrots warm. Cook brown sugar until and brown sugar in the previous saucepan until they bubble. Mix in salt, pepper sauce and lemon juice. Put carrots back into the pan and heat through.

Nutrition Information Calories: 128 calories Protein: 1g protein. Total Fat: 8g fat (5g saturated fat) Sodium: 189mg sodium Fiber: 1g fiber) Total Carbohydrate: 15g carbohydrate (13g sugars Cholesterol: 20mg cholesterol

466.

Celery En Casserole

Serving: 8 servings. | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 4-1/2 cups sliced celery 1 can (8 ounces) sliced water chestnuts, drained 1/4 cup diced pimientos 1/4 cup slivered almonds 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted TOPPING: 1/2 cup dry bread crumbs 4 teaspoons butter, melted 2 tablespoons sesame seeds 2 tablespoons grated Parmesan cheese

Direction Cook celery in water for 5 minutes, until tender but still crisp; drain. Put in soup, almonds, pimientos, and water chestnuts. Transfer to greased 1 1/2-quart baking dish. Mix the topping ingredients; spread over top. Bake without covering at 350 ° in 25 minutes, until crumbs turn golden brown.

Nutrition Information Calories: 132 calories Sodium: 442mg sodium Fiber: 3g fiber) Total Carbohydrate: 13g carbohydrate (2g sugars Cholesterol: 9mg cholesterol Protein: 4g protein.

Total Fat: 8g fat (2g saturated fat)

467.

Cheddar Bacon Grits

Serving: 12 servings (3/4 cup each). | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 8 cups water 2 cups uncooked old-fashioned grits 1 teaspoon salt 1/4 teaspoon paprika 2 cups shredded white cheddar cheese 5 bacon strips, cooked and crumbled 1 can (4 ounces) chopped green chilies

Direction Bring water in a 6-quart stockpot to a boil, then stir in paprika, salt and grits gradually. Lower heat and cook with a cover until thicken while stirring from time to time, about 15 to 20 minutes. Turn heat to low, then stir in chilies, bacon and cheese until cheese melts.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

468.

Cheddar Dill Potatoes

Serving: 2 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 5 small red potatoes, quartered 1/2 cup shredded cheddar cheese 2 tablespoons sour cream 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed 2 teaspoons butter 1/4 teaspoon pepper

Direction In a big saucepan, add potatoes and water to cover. Bring to a boil. Lower the heat, then cover and cook until softened, about 15 to 20 minutes. Drain and stir in the remaining ingredients gently.

Nutrition Information Calories: 200 calories Total Fat: 9g fat (6g saturated fat) Sodium: 229mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (3g sugars Cholesterol: 30mg cholesterol Protein: 10g protein.

469.

Cherry Dumpling Soup

Serving: 4-6 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1 can (15 ounces) dark sweet cherries 2 cups water 1/3 cup plus 1 teaspoon sugar, divided 1/2 teaspoon ground cinnamon 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 cup milk 1 tablespoon vegetable oil 1 tablespoon cornstarch 1 tablespoon cold water

Direction Drain cherries and save their juice, then set cherries aside. Mix together cinnamon, 1/3 cup of sugar, water and juice in a big saucepan, and then bring the mixture to a boil on moderate heat while stirring sometimes. To make dumplings, in a small bowl, mix together leftover sugar, baking powder and flour. Put in oil and milk while stirring just until combined. Drop batter into boiling soup by teaspoonfuls, then lower heat and simmer, covered, about 10 minutes. Dissolve in cold water with cornstarch, then whisk into soup. Put in cherries, then bring to a boil and boil for about 1 to 2 minutes. Lower heat, place a cover and simmer for about 3 to 4 minutes.

Nutrition Information Calories: 163 calories Sodium: 74mg sodium

Fiber: 1g fiber) Total Carbohydrate: 34g carbohydrate (23g sugars Cholesterol: 1mg cholesterol Protein: 2g protein. Total Fat: 3g fat (1g saturated fat)

470.

Corn Pudding

Serving: 6 | Prep: | Cook: 20mins | Ready in:

Ingredients 2 cups fresh corn kernels, (about 2 large ears), divided (see Tip) 2 tablespoons all-purpose flour 3 large eggs 3 large egg whites 1 cup nonfat evaporated milk 1 teaspoon salt ¼ teaspoon freshly ground pepper 1 teaspoon butter 2 tablespoons plain dry breadcrumbs

Direction Set the oven to 325 degrees F to preheat. Use cooking spray to grease a 1 1/2- or 2-qt. souffl é or baking dish. In a blender or food processor, mix flour and 1 cup of corn together, then process until the mixture is smooth. In a big bowl, whisk egg whites and eggs together, then stir in pepper, salt, evaporated milk, leftover 1 cup kernels and pureed corn. Transfer the mixture into prepped dish and bake about half an hour. In the meantime, in a small saucepan, melt butter on low heat and cook for a half minute to 4 minutes depending on your stove, until butter has a light and nutty brown color. Put in breadcrumbs and cook for 1 to 1 1/2 minutes while stirring often, until crumbs darken a bit. Sprinkle breadcrumbs on top of pudding once it has baked for half an hour, then keep on baking for 25-35 minutes longer, until a knife stuck near the center exits clean. Serve instantly.

Nutrition Information

Calories: 143 calories; Total Fat: 4 Fiber: 1 Cholesterol: 96 Saturated Fat: 1 Sodium: 523 Total Carbohydrate: 18 Sugar: 8 Protein: 10

471.

Corn With Herbs

Serving: 8 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 8 cups fresh or frozen corn, thawed 1 cup finely chopped red onion 3/4 cup butter, cubed 12 garlic cloves, minced 4 to 6 teaspoons herbes de Provence or Italian seasoning 1 teaspoon salt

Direction Cook and stir corn onion and butter in a Dutch oven on moderately high heat for about 5 minutes. Put in garlic and cook for 1 minute more. Put in salt and herbes de Provence, then cook until vegetables are softened, about 2 to 4 minutes.

Nutrition Information Calories: 302 calories Protein: 6g protein. Total Fat: 19g fat (11g saturated fat) Sodium: 441mg sodium Fiber: 5g fiber) Total Carbohydrate: 33g carbohydrate (6g sugars Cholesterol: 45mg cholesterol

472.

Cornflake Sweet Potato Casserole

Serving: 6-8 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 2 eggs 3 cups mashed sweet potatoes 1 cup sugar 1/2 cup butter, melted 1/3 cup milk 1 teaspoon vanilla extract TOPPING: 3 cups cornflakes 2/3 cup butter, melted 1 cup packed brown sugar 1/2 cup chopped nuts 1/2 cup raisins

Direction Beat eggs in a big bowl, then put in the next 5 ingredients and combine well. Scoop into an ungreased 13 ” x9 ” baking dish. Mix topping ingredients together and sprinkle over potatoes. Bake at 350 degrees about 30 to 40 minutes.

Nutrition Information Calories: 702 calories Sodium: 395mg sodium Fiber: 3g fiber) Total Carbohydrate: 99g carbohydrate (73g sugars Cholesterol: 126mg cholesterol Protein: 7g protein.

Total Fat: 33g fat (17g saturated fat)

473.

Cranberry Apple Sweet Potatoes

Serving: 6-8 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1 can (21 ounces) apple pie filling 1 can (2 pounds 8 ounces) cut sweet potatoes, drained and sliced 3/4 cup whole-berry cranberry sauce 2 tablespoons apricot preserves 2 tablespoons orange marmalade

Direction In a greased 8 inch square baking dish, spread apple pie filling. Add sweet potato slices on top. In a small bowl, mix together marmalade, preserves and cranberry sauce; spread over the potatoes. Cover and bake at 350 ° until heated through, about 20-25 minutes.

Nutrition Information Calories: 263 calories Fiber: 5g fiber) Total Carbohydrate: 65g carbohydrate (46g sugars Cholesterol: 0 cholesterol Protein: 2g protein. Total Fat: 0 fat (0 saturated fat) Sodium: 106mg sodium

474.

Creamed Potatoes

Serving: 6 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes 3 tablespoons butter 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups milk Paprika and minced fresh parsley

Direction In a big saucepan, add potatoes and water to cover, and then bring water to a boil. Lower heat and cook, covered, until potatoes are soft, about 10 to 15 minutes. In the meantime, melt butter in a separate saucepan. Stir in pepper, salt and flour until smooth. Put in milk slowly, and then bring the mixture to a boil. Cook and stir until thickened, about 2 minutes. Drain potatoes and put them in a big serving bowl. Put in cream sauce and gently toss to coat well. Use parsley and paprika to sprinkle over top.

Nutrition Information Calories: 243 calories Protein: 6g protein. Total Fat: 9g fat (5g saturated fat) Sodium: 495mg sodium Fiber: 2g fiber) Total Carbohydrate: 37g carbohydrate (6g sugars Cholesterol: 26mg cholesterol

475.

Creamy Celery And Peas

Serving: 2 servings. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 1 celery rib with leaves, chopped 1 teaspoon butter 1 cup frozen peas, thawed 1/4 cup reduced-fat sour cream 2 tablespoons fat-free milk 1 tablespoon minced fresh parsley Dash white pepper

Direction Saut é celery in a nonstick skillet with butter until soft, about 6 to 8 minutes. Stir in peas and cook for 3 minutes more while stirring frequently. Add in pepper, parsley, milk and sour cream, then lower heat. Cook and stir until mixed and heated through.

Nutrition Information Calories: 127 calories Fiber: 4g fiber) Total Carbohydrate: 14g carbohydrate (0 sugars Cholesterol: 16mg cholesterol Protein: 7g protein. Diabetic Exchanges: 1 starch Total Fat: 5g fat (3g saturated fat) Sodium: 154mg sodium

476.

Creamy Parmesan Penne

Serving: 1 serving. | Prep: 20mins | Cook: 5mins | Ready in:

Ingredients 1/2 cup uncooked penne pasta 2 teaspoons all-purpose flour 3/4 teaspoon chicken bouillon granules 1/4 teaspoon garlic powder 1/4 teaspoon dried parsley flakes Dash dried oregano Dash pepper 2 small fresh mushrooms, chopped 2 tablespoons chopped onion 1-1/2 teaspoons diced sweet red pepper 1-1/2 teaspoons olive oil 1/3 cup 2% milk 2 tablespoons shredded Parmesan cheese

Direction Cook pasta as directed on package. In the meantime, combine pepper, oregano, parsley, garlic powder, bouillon, and flour in a small bowl. Saut é red pepper, onion, and mushrooms in oil in a small nonstick skillet until softened. Mix in flour mixture. Slowly pour in milk. Bring to a boil; cook for 2 minutes, stirring well, or until thickened. Mix in Parmesan cheese. Drain pasta. Stir drained pasta into mushroom mixture until evenly coated.

Nutrition Information Calories: 314 calories

Cholesterol: 13mg cholesterol Protein: 13g protein. Total Fat: 12g fat (4g saturated fat) Sodium: 447mg sodium Fiber: 2g fiber) Total Carbohydrate: 39g carbohydrate (7g sugars

477.

Creamy Rosemary Potatoes

Serving: 9 servings. | Prep: 15mins | Cook: 50mins | Ready in:

Ingredients 2 pounds small red potatoes, quartered 4-1/2 teaspoons butter 4-1/2 teaspoons all-purpose flour 1-1/2 cups whole milk 1/2 cup grated Parmesan cheese 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon pepper

Direction Put the potatoes in a 13-inch x 9-inch baking dish that is greased. Bake without covering for 40 minutes at 400 ° . In the meantime, melt butter in a small saucepan. Mix in the flour until smooth. Slowly pour in milk. Heat to boil. Cook while stirring for two minutes or until thickened. Mix in pepper, salt, garlic, rosemary and cheese. Place on top of the potatoes and mix to coat. Bake for 8 to 12 minutes or until the potatoes are tender and the sauce is bubbly.

Nutrition Information Calories: 139 calories Sodium: 169mg sodium Fiber: 2g fiber) Total Carbohydrate: 19g carbohydrate (3g sugars

Cholesterol: 13mg cholesterol Protein: 5g protein. Diabetic Exchanges: 1 starch Total Fat: 5g fat (3g saturated fat)

478.

Creamy Skillet Noodles With Peas

Serving: 6 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1/4 cup butter, cubed 2 tablespoons canola oil 5 cups uncooked fine egg noodles 2-1/2 cups frozen peas (about 10 ounces) 2-1/2 cups chicken broth 1 cup half-and-half cream 1/2 teaspoon salt 1/4 teaspoon pepper

Direction Heat oil and butter in a large skillet on medium heat. Add noodles; stir and cook until lightly browned for 2-3 minutes. Stir in pepper, salt, cream, broth, and peas. Allow to boil. Turn down the heat; cover, allow to simmer and stir occasionally until the noodles become tender, 10-12 minutes.

Nutrition Information Calories: 329 calories Protein: 9g protein. Total Fat: 31g fat (8g saturated fat) Sodium: 757mg sodium Fiber: 4g fiber) Total Carbohydrate: 31g carbohydrate (6g sugars Cholesterol: 76mg cholesterol

479.

Creamy Spinach Casserole

Serving: 9 | Prep: | Cook: | Ready in:

Ingredients 1 (10.75 ounce) can condensed cream of celery soup 1 tablespoon all-purpose flour 4 tablespoons butter 1/2 teaspoon garlic salt salt and pepper to taste 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 onion, finely diced

Direction Mix together onion, spinach, pepper, salt, garlic salt, margarine or butter, flour and celery soup in a saucepan. Whisk all together and cook on moderate heat until thick and hot.

Nutrition Information Calories: 96 calories; Total Fat: 7 Sodium: 441 Total Carbohydrate: 6.9 Cholesterol: 17 Protein: 3

480.

Creamy Spinach And Cheese Casserole

Serving: 10 servings. | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 1 package (8 ounces) reduced-fat cream cheese, cubed 1/2 cup fat-free milk 1/2 cup grated Parmesan cheese 4 cups herb seasoned stuffing cubes 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Direction Set the oven to 350 degrees to preheat. Beat together Parmesan cheese, milk, cream cheese and soup in a big bowl until combined. Stir in spinach and stuffing cubes. Scoop the mixture into a 2-quart baking dish coated with cooking spray, then bake without a cover until heated through, or for 35 to 40 minutes.

Nutrition Information Calories: 205 calories Fiber: 3g fiber) Total Carbohydrate: 25g carbohydrate (3g sugars Cholesterol: 25mg cholesterol Protein: 9g protein. Total Fat: 8g fat (4g saturated fat) Sodium: 723mg sodium

481.

Easy Scalloped Potatoes

Serving: 8 | Prep: 25mins | Cook: 1hours | Ready in:

Ingredients 8 large potatoes, peeled and sliced 14 slices Cheddar cheese 1/2 cup all-purpose flour 1 pinch salt and pepper to taste 1 cup skim milk

Direction Preheat the oven to 175 ° C or 350 ° Fahrenheit. Oil a casserole dish. Layer potatoes in the bottom of casserole dish then layer cheese on top of the potatoes to cover. Dust lightly with pepper, salt, and flour. Repeat layers with all the remaining ingredients. Add milk all over the entire casserole; use aluminum foil to cover. Bake for 45 minutes in the preheated oven until the potatoes are tender. Discard the foil and return to the oven; then bake until the cheese is bubbly and starting to brown.

Nutrition Information Calories: 523 calories; Total Fat: 16.9 Sodium: 343 Total Carbohydrate: 72.6 Cholesterol: 53 Protein: 21.6

482.

Fancy Baked Potatoes

Serving: 6 servings. | Prep: 01hours15mins | Cook: 35mins | Ready in:

Ingredients 4 large baking potatoes 2 teaspoons canola oil, optional 2 tablespoons butter 1/4 cup 2% milk 1/2 cup sour cream 1/2 teaspoon salt 1/4 teaspoon pepper 1 jar (2 ounces) diced pimientos, drained, divided 2 tablespoons minced chives, divided

Direction Scrub and pierce potatoes, use oil to rub if you like. Put potatoes into the oven and bake at 375 ° until potatoes become soft or bake for an hour. Let potatoes cool. Halve potatoes lengthwise. Spoon out the pulp, leaving thin shells. Throw away 2 shell halves. Put butter and pulp in a large bowl then mash. Add chives, 1/2 of the pimientos, salt, pepper, sour cream and milk then stir. Scoop the mixture into potato shells. Arrange on a baking sheet. Bake without a cover at 375 ° till potatoes are heated thoroughly, or bake for 20 to 30 minutes. Use the rest of chives and pimientos to sprinkle.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol:

Protein: Total Fat: Sodium:

483.

Fantastic Potatoes

Serving: 6-8 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 4 medium potatoes, peeled and diced 1/2 pound sliced bacon, cooked and crumbled 1 cup diced process cheese (Velveeta) 3/4 cup mayonnaise 1/4 cup sliced pimiento-stuffed olives 2 tablespoons chopped onion 2 tablespoons chopped green pepper

Direction Cook potatoes in water in a saucepan until softened then drain. Stir in the remaining ingredients and scoop into an ungreased 8inch square baking dish. Bake at 350 degrees without a cover until mixture is heated through and bubbles, or for half an hour.

Nutrition Information Calories: 344 calories Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (3g sugars Cholesterol: 24mg cholesterol Protein: 8g protein. Total Fat: 26g fat (6g saturated fat) Sodium: 526mg sodium

484.

Fennel Au Gratin

Serving: 8 servings. | Prep: 25mins | Cook: 30mins | Ready in:

Ingredients 2 large fennel bulbs, thinly sliced 1/4 cup butter, cubed 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper 1 cup heavy whipping cream 1/2 cup shredded Gruyere or Swiss cheese 2 tablespoons grated Parmesan cheese

Direction Bring 1 inch of water in a large saucepan to a boil. Add fennel, cook, covered, until tender but crisp, about 6 to 8 minutes. Drain off water and pat dry; transfer to an oiled baking dish of 11x7inch. Melt butter in a small saucepan. Mix in pepper, salt, and flour until no lumps remain; slowly pour in cream. Bring to a boil. Cook, stirring, until thickened, about 1 to 2 minutes. Mix in Gruyere cheese. Stream over the fennel and scatter with Parmesan cheese. Bake, covered, for 15 minutes at 375 ° . Remove cover and bake until bubbly and golden brown, about 15 to 20 minutes more.

Nutrition Information Calories: 215 calories Protein: 4g protein. Total Fat: 19g fat (12g saturated fat) Sodium: 271mg sodium

Fiber: 2g fiber) Total Carbohydrate: 7g carbohydrate (0 sugars Cholesterol: 64mg cholesterol

485.

Fresh Green Beans With Mushrooms

Serving: 1 serving. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 3/4 cup cut fresh green beans (2-inch pieces) 2 tablespoons chopped onion 2 teaspoons butter 1/4 cup sliced fresh mushrooms Pepper to taste

Direction Cook beans in water in a saucepan until soft, about 6-8 minutes. Saut é onion in butter in a skillet until softened. Put in the mushrooms; cook and stir for a minute. Drain the beans, then add pepper and the mushroom mixture.

Nutrition Information Calories: 105 calories Protein: 2g protein. Diabetic Exchanges: 1-1/2 vegetable Total Fat: 8g fat (0 saturated fat) Sodium: 96mg sodium Fiber: 0 fiber) Total Carbohydrate: 9g carbohydrate (0 sugars Cholesterol: 0 cholesterol

486.

Garlic Roasted Potatoes

Serving: Makes 8 servings | Prep: | Cook: | Ready in:

Ingredients 3 tablespoons olive oil 1 tablespoon minced garlic 4 1/2 lb large yellow-fleshed potatoes such as Yukon Gold 1 teaspoon kosher salt

Direction Preheat an oven to 375 ° F. Mix garlic and oil in a big bowl. Peel potatoes; crosswise and diagonally cut to 1/2-in. thick slices. Discard ends. Toss garlic oil with slices; put in a big 1-in. deep shallow baking pan in 1 layer. Sprinkle kosher salt. In lower oven third, roast potatoes for 1 hour till bottoms are crisp and golden brown. Use a metal spatula to flip potatoes; roast for 15 minutes till tender. Use salt to season potatoes; put on a platter, crusted sides up.

Nutrition Information Calories: 243 Saturated Fat: 1 g(4%) Sodium: 251 mg(10%) Fiber: 6 g(23%) Total Carbohydrate: 45 g(15%) Protein: 5 g(10%) Total Fat: 5 g(8%)

487.

Garlic Oregano Grilled Potato Fans

Serving: 2 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 2 medium baking potatoes 1 small onion, halved and thinly sliced 2 tablespoons butter, diced 1 tablespoon finely chopped celery 1/4 teaspoon salt 1/4 teaspoon dried oregano 1/8 teaspoon garlic powder 1/8 teaspoon pepper

Direction Make cuts with 1/2 inch apart in each potato using a sharp knife, leaving slices attached at the bottom. Fan the potatoes lightly, then put each on a heavy-duty foil piece approximately 12 inch square. Put butter and onion between slices of potato, then sprinkle over with pepper, garlic powder, oregano, salt and celery. Fold foil around potatoes and seal tightly. Grill with a cover on medium hot heat until softened, or for 40 to 45 minutes.

Nutrition Information Calories: 234 calories Protein: 5g protein. Total Fat: 6g fat (4g saturated fat) Sodium: 407mg sodium Fiber: 4g fiber) Total Carbohydrate: 43g carbohydrate (5g sugars

Cholesterol: 15mg cholesterol

488.

German Style Mashed Potatoes

Serving: 7 servings. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 3 pounds red potatoes, peeled and cubed 2 large tart apples, peeled and chopped 4 bacon strips, diced 2 medium onions, sliced 1 tablespoon sugar 1 tablespoon cider vinegar 3/4 teaspoon salt

Direction In a big saucepan, add potatoes and cover with water. Bring to a boil, then lower the heat and cook with a cover for 10 minutes. Put in apples and cook until apples and potatoes are both softened, or for 10 more minutes. In the meantime, cook bacon in a big skillet on medium heat until crisp. Turn out bacon onto paper towels with a slotted spoon, then drain and save 1 tbsp. drippings. Saut é onions in the drippings until slightly browned. Drain apples and potatoes, then put in salt, vinegar and sugar, mash lightly. Turn out into a serving bowl, then put bacon and onions on top.

Nutrition Information Calories: 272 calories Protein: 6g protein. Total Fat: 8g fat (3g saturated fat) Sodium: 361mg sodium Fiber: 6g fiber)

Total Carbohydrate: 46g carbohydrate (14g sugars Cholesterol: 9mg cholesterol

489.

Ginger Sweet Potato

Serving: 2 servings. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 1 large sweet potato, peeled and cubed 1 tablespoon chopped crystallized ginger 1-1/2 teaspoons butter 1-1/2 teaspoons maple syrup 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon pepper

Direction In a small saucepan, add potato and water to cover, then bring to a boil. Lower heat and cook, covered, until soft, about 10 to 15 minutes. Drain. Mash potato with leftover ingredients together in a small bowl.

Nutrition Information Calories: 192 calories Protein: 2g protein. Total Fat: 3g fat (2g saturated fat) Sodium: 332mg sodium Fiber: 4g fiber) Total Carbohydrate: 40g carbohydrate (18g sugars Cholesterol: 8mg cholesterol

490.

Gingered Carrots

Serving: 4 servings. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 5 to 6 medium carrots, cut into chunks 1/4 cup butter, cubed 1 teaspoon sugar 1/2 teaspoon ground ginger 2 tablespoons minced fresh parsley

Direction Cook carrots with a small amount of water in a big skillet until nearly tender, then drain. Put in ginger, sugar and butter, then cook on low heat until carrots are evenly coated with butter mixture and heated through. Sprinkle over with parsley.

Nutrition Information Calories: 107 calories Protein: 2g protein. Diabetic Exchanges: 1-1/2 vegetable Total Fat: 7g fat (0 saturated fat) Sodium: 94mg sodium Fiber: 0 fiber) Total Carbohydrate: 13g carbohydrate (0 sugars Cholesterol: 0 cholesterol

491.

Green Chili And Cheese Mashed Potatoes Serving: 6 servings. | Prep: 5mins | Cook: 5mins | Ready in:

Ingredients 2-3/4 cups water 1 cup fat-free milk 1-1/2 teaspoons salt 1 tablespoon butter 3 garlic cloves, minced 3 cups instant mashed potato flakes 2 cans (4 ounces each) chopped green chilies 1 cup shredded reduced-fat Mexican cheese blend

Direction Boil the water, salt and milk in a large saucepan. Put in chilies, potato flakes, garlic and butter; whisk until thickened. Scatter with cheese.

Nutrition Information Calories: 215 calories Fiber: 2g fiber) Total Carbohydrate: 32g carbohydrate (2g sugars Cholesterol: 19mg cholesterol Protein: 10g protein. Total Fat: 6g fat (3g saturated fat) Sodium: 972mg sodium

492.

Grilled Cheesy Potatoes

Serving: 4 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 3 cups cubed red potatoes 5 tablespoons water, divided 1-1/2 cups cubed process cheese (Velveeta) 1 large onion, finely chopped 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 2 tablespoons butter

Direction In a microwavable bowl, add potatoes with 3 tbsp. of water, then cover and microwave on high until nearly softened, or for about 3 to 4 minutes. Drain. Mix together onion and cheese in a big bowl, then stir in the potatoes. Turn to a double thickness of greased heavy-duty foil (approximately 18-inch square). Mix together leftover water, pepper, garlic powder, salt and Worcestershire sauce, then sprinkle over potatoes and dot them with butter. Fold foil around potato mixture and seal securely. Grill with a cover on moderate heat until potatoes are softened and cheese has melted, or for about 8 to 10 minutes.

Nutrition Information Calories: 288 calories Sodium: 906mg sodium

Fiber: 3g fiber) Total Carbohydrate: 25g carbohydrate (7g sugars Cholesterol: 42mg cholesterol Protein: 11g protein. Total Fat: 16g fat (10g saturated fat)

493.

Grilled Potatoes

Serving: 4 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 1 tablespoon olive oil 2 garlic cloves, minced 1/2 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon pepper 3 medium baking potatoes, peeled and cut into 1-inch cubes

Direction Mix together the first 5 ingredients in a big bowl, then put in potatoes and toss to coat well. Scoop onto a greased double thickness of heavy-duty foil (approximately 18 inch square). Fold foil around potato mixture and seal tightly. Grill with a cover on medium heat until potatoes are softened, while turning one time, or for 30 to 35 minutes. Carefully open foil to let steam escape.

Nutrition Information Calories: 126 calories Total Carbohydrate: 22g carbohydrate (2g sugars Cholesterol: 0 cholesterol Protein: 2g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 3g fat (0 saturated fat) Sodium: 151mg sodium Fiber: 2g fiber)

494.

Harvard Beets

Serving: 3 | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1 (16 ounce) can beets 1/2 cup white vinegar 3/4 cup white sugar 1 tablespoon cornstarch salt to taste

Direction Drain beet liquid into medium saucepan; add salt, cornstarch, sugar and vinegar to liquid. Boil on medium high heat; lower heat to medium. Mix beets in; cook till heated through.

Nutrition Information Calories: 207 calories; Total Fat: 0 Sodium: 14 Total Carbohydrate: 53.1 Cholesterol: 0 Protein: 0.1

495.

Harvest Corn Saute

Serving: 8 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 6 ears fresh corn on the cob or 6 cups frozen corn 2 tablespoons butter 1 cup chopped sweet onion 1 small green pepper, chopped 1 small sweet red pepper, chopped 3/4 teaspoon salt 1/4 teaspoon pepper

Direction Remove the corn kernels from the cobs. Put the butter in a big skillet and let it heat up over medium-high heat setting. Put in the onion, peppers and corn and let the mixture cook for 15-20 minutes while stirring it until the vegetables have softened. Scatter in pepper and salt to taste.

Nutrition Information Calories: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium: Fiber:

496.

Harvest Rice

Serving: 2 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 1/3 cup sliced fresh carrot 2 tablespoons sliced green onion 2 tablespoons diced green pepper 1 tablespoon olive oil 2/3 cup chopped apple 1/2 cup water 1/4 cup unsweetened apple juice 2 teaspoons lemon juice 1 tablespoon brown sugar 1/4 teaspoon salt 1/3 cup uncooked long grain rice 2 tablespoons raisins 1/8 teaspoon ground cinnamon 1 teaspoon sunflower kernels

Direction Saut é together green pepper, onion and carrot with oil in a big saucepan until tender-crisp, or for about 5 minutes. Put in apple and saut é about 2 more minutes. Stir in salt, brown sugar, lemon juice, apple juice and water, then bring the mixture to a boil. Stir in cinnamon, raisins and rice, then lower heat and simmer, covered until liquid is absorbed and rice is softened, or for about 15 to 20 minutes. Sprinkle over with sunflower kernels.

Nutrition Information Calories: 288 calories

Cholesterol: 0 cholesterol Protein: 3g protein. Total Fat: 8g fat (1g saturated fat) Sodium: 318mg sodium Fiber: 3g fiber) Total Carbohydrate: 52g carbohydrate (23g sugars

497.

Hash Browns With Ham

Serving: 8 servings. | Prep: 15mins | Cook: 03hours15mins | Ready in:

Ingredients 1 package (32 ounces) frozen cubed hash brown potatoes, thawed 1 cup cubed fully cooked ham 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup butter, melted 1 cup (8 ounces) sour cream

Direction Mix together 1 cup of cheese, onion, ham and potatoes in a 3quart slow cooker. Mix together butter and soup then place over potato mixture. Cook with a cover on low heat until potatoes are softened, or for 3 to 4 hours. Stir in sour cream and sprinkle over with the leftover cheese. Cover and cook until cheese is melted, or for 15 minutes.

Nutrition Information Calories: 431 calories Sodium: 889mg sodium Fiber: 3g fiber) Total Carbohydrate: 30g carbohydrate (2g sugars Cholesterol: 93mg cholesterol Protein: 14g protein. Total Fat: 29g fat (18g saturated fat)

498.

Herbed Potatoes And Onions

Serving: 4 servings. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 3 medium red potatoes, thinly sliced 1 medium onion, thinly sliced 1/2 teaspoon Italian seasoning 1/8 teaspoon pepper 2 tablespoons reduced-fat margarine, melted

Direction Layer half of the potato and onion slices in an ungreased 2-quart microwavable baking dish. Mix together pepper and Italian seasoning, then sprinkle half of the seasoning mix over potato and onion layer. Drizzle over with 1 tbsp. margarine and repeat layers. Use a vented plastic wrap to cover, then microwave on high setting until potatoes are softened while turning dish after 4 minutes, or for about 7 to 8 minutes.

Nutrition Information Calories: 127 calories Protein: 2g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 4g fat (0 saturated fat) Sodium: 71mg sodium Fiber: 0 fiber) Total Carbohydrate: 22g carbohydrate (0 sugars Cholesterol: 22mg cholesterol

499.

Honey Butter Peas And Carrots

Serving: 12 servings (1/2 cup each). | Prep: 15mins | Cook: 05hours20mins | Ready in:

Ingredients 1 pound carrots, sliced 1 large onion, chopped 1/4 cup water 1/4 cup butter, cubed 1/4 cup honey 4 garlic cloves, minced 1 teaspoon salt 1 teaspoon dried marjoram 1/8 teaspoon white pepper 1 package (16 ounces) frozen peas

Direction In a 3-quart slow cooker, mix the first nine ingredients. Cover and cook on low for 5 hours. Blend in peas. Cook, covered, on high for an additional 15 to 25 minutes until veggies are softened.

Nutrition Information Calories: 106 calories Protein: 3g protein. Diabetic Exchanges: 1 starch Total Fat: 4g fat (2g saturated fat) Sodium: 293mg sodium Fiber: 3g fiber) Total Carbohydrate: 16g carbohydrate (10g sugars Cholesterol: 10mg cholesterol

500.

Honey Spiced Carrots

Serving: 4 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 8 large carrots, julienned 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon pepper 2 tablespoons butter 2 tablespoons honey

Direction Saut é the first 5 ingredients with butter in a Dutch oven until the carrots are soft. Mix in honey, cook for another 1minute.

Nutrition Information Calories: 143 calories Sodium: 435mg sodium Fiber: 4g fiber) Total Carbohydrate: 23g carbohydrate (16g sugars Cholesterol: 15mg cholesterol Protein: 1g protein. Total Fat: 6g fat (4g saturated fat)

501.

Italian Pasta And Peas

Serving: 4 servings. | Prep: 5mins | Cook: 25mins | Ready in:

Ingredients 1-1/2 cups water 1/2 cup milk 1 tablespoon butter 1 package (4.1 ounces) quick-cooking bow tie pasta and Parmesan/Romano sauce mix 1 cup frozen peas 1 can (4 ounces) mushroom stems and pieces, drained 1/2 teaspoon dried oregano

Direction Blend the butter, milk, and water in a large saucepan; allow to boil. Stir in the sauce mix and pasta. Cook and occasionally stir on medium heat for 8 minutes. Stir in the oregano, mushrooms, and peas; cook until the pasta becomes tender, or 3-4 more minutes. Take away from the heat. Let stand to thicken the sauce.

Nutrition Information Calories: 190 calories Fiber: 3g fiber) Total Carbohydrate: 26g carbohydrate (5g sugars Cholesterol: 17mg cholesterol Protein: 8g protein. Total Fat: 6g fat (3g saturated fat) Sodium: 574mg sodium

502.

Lemon Butter New Potatoes

Serving: 4 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 12 small red potatoes 1/3 cup butter, cubed 3 tablespoons lemon juice 1 teaspoon salt 1 teaspoon grated lemon peel 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 2 tablespoons minced fresh parsley

Direction Peel a strip from around each potato. Put potatoes in a big saucepan, pour in water to cover then heat to a boil. Lower the heat, put on a cover and cook until just tender, about 15-20 minutes. At the same time, melt butter in a small saucepan. Mix in nutmeg, pepper, lemon peel, salt, and lemon juice. Drain potatoes then bring to a serving bowl. Spread butter mixture over the potatoes; gently toss to coat. Sprinkle parsley over top.

Nutrition Information Calories: 238 calories Total Carbohydrate: 23g carbohydrate (2g sugars Cholesterol: 40mg cholesterol Protein: 3g protein. Total Fat: 15g fat (10g saturated fat) Sodium: 707mg sodium

Fiber: 3g fiber)

503.

Lemony Acorn Slices

Serving: 6 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 large acorn squash (about 2-1/4 pounds each) 1 cup plus 2 tablespoons water, divided 1/2 cup sugar 1 tablespoon butter 2 tablespoons lemon juice 1/4 teaspoon salt 1/8 teaspoon pepper Lemon wedges and fresh mint, optional

Direction Lengthwise halve squash; remove then discard membrane and seeds. Widthwise cut every half to 1/2-in. slices; throw ends. Put slices in big skillet and add 1 cup water; boil. Lower heat; cover. Simmer till tender for 20 minutes. Meanwhile, cook leftover water and sugar in heavy saucepan on medium heat, occasionally mixing, till syrup is golden and sugar melts. Take off heat; add pepper, salt, butter and lemon juice carefully. Mix and cook on low heat till butter melts. Put squash on serving plate; put syrup over. Garnish with mint (optional) and lemon.

Nutrition Information Calories: 219 calories Fiber: 5g fiber) Total Carbohydrate: 53g carbohydrate (24g sugars Cholesterol: 5mg cholesterol Protein: 3g protein.

Total Fat: 2g fat (1g saturated fat) Sodium: 128mg sodium

504.

Like Homemade Baked Beans

Serving: 3 servings. | Prep: 5mins | Cook: 20mins | Ready in:

Ingredients 2 bacon strips, diced 1/2 cup chopped onion 1 can (15-3/4 ounces) pork and beans 2 tablespoons brown sugar 1-1/2 teaspoons Worcestershire sauce 1/2 teaspoon ground mustard

Direction Cook the bacon in a large skillet until getting crisp. Add in onion and cook until becoming tender. Combine the remaining ingredients. Turn down the heat; cook and stir constantly until heated through, or for 10-15 minutes.

Nutrition Information Calories: 259 calories Protein: 9g protein. Total Fat: 10g fat (3g saturated fat) Sodium: 623mg sodium Fiber: 7g fiber) Total Carbohydrate: 38g carbohydrate (19g sugars Cholesterol: 10mg cholesterol

505.

Loaded Mashed Potato Bake

Serving: 4 servings. | Prep: 25mins | Cook: 15mins | Ready in:

Ingredients 1 pound red potatoes (about 3 medium), cut into chunks 1/2 cup evaporated milk 2 tablespoons butter 1/2 cup plus 2 tablespoons shredded cheddar cheese, divided 1/3 cup real bacon bits, divided 1/2 teaspoon garlic powder 1/4 teaspoon salt 1 tablespoon thinly sliced green onion

Direction In a big saucepan, add potatoes and water to cover. Bring to a boil. Lower the heat, then cover and cook until softened, about 15 to 20 minutes. Drain. Beat together butter, milk and potatoes in a small bowl until combined. Stir in salt, garlic powder, 3 tbsp. of bacon bits and 1/2 cup of cheese. Turn onto a 1-quart baking dish coated with cooking spray. Sprinkle with leftover cheese. Put leftover bacon and onion on top. Bake at 350 degrees without a cover until heated through and cheese has melted, about 15 to 20 minutes.

Nutrition Information Calories: 268 calories Fiber: 2g fiber) Total Carbohydrate: 22g carbohydrate (4g sugars Cholesterol: 51mg cholesterol Protein: 12g protein.

Total Fat: 15g fat (9g saturated fat) Sodium: 647mg sodium

506.

Make Ahead Creamy Potatoes

Serving: 16 servings (3/4 cup each). | Prep: 60mins | Cook: 55mins | Ready in:

Ingredients 5 pounds potatoes (about 6 large) 1/2 cup butter, divided 1/2 cup chopped fresh mushrooms 2 tablespoons all-purpose flour 1 cup 2% milk or half-and-half cream 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 2 cups shredded sharp cheddar cheese 2 cups (16 ounces) sour cream 1 medium onion, chopped 1/2 cup dry bread crumbs 1/4 cup grated Parmesan cheese

Direction In a large stockpot, put the whole potatoes; cover with water. Start boiling. Turn down the heat; cook without cover until tender or for 20-25 minutes. Let drain. At the same time, heat 1/4 cup of butter on medium-high heat in a large saucepan. Put mushrooms; stir and cook until tender or for 2-4 minutes. Add in the flour and stir until combined; slowly whisk in thyme, pepper, salt, and milk. Boil and constantly stir; stir and cook until thick or for 1-2 minutes. Once cool enough to handle, peel, then cube the potatoes. Use a strainer or a potato ricer to press through a large bowl; stir in the remaining butter, onion, mushroom mixture, sour cream, and

cheddar cheese. Place the potato mixture into a greased 13x9-inch baking dish. Cover and put in the fridge overnight. Set an oven to 375 degrees and start preheating. Take the potatoes out from the fridge; remove the cover and allow to stand while the oven is heating. Use Parmesan cheese and breadcrumbs to sprinkle on top. Bake without cover until heated thoroughly or for 55-65 minutes.

Nutrition Information Calories: 283 calories Protein: 8g protein. Total Fat: 16g fat (11g saturated fat) Sodium: 345mg sodium Fiber: 2g fiber) Total Carbohydrate: 25g carbohydrate (4g sugars Cholesterol: 52mg cholesterol

507.

Makeover Slow Cooked Mac 'n' Cheese

Serving: 9 servings. | Prep: 25mins | Cook: 02hours00mins | Ready in:

Ingredients 2 cups uncooked elbow macaroni 1 can (12 ounces) reduced-fat evaporated milk 1-1/2 cups fat-free milk 1/3 cup egg substitute 1 tablespoon butter, melted 8 ounces reduced-fat process cheese (Velveeta), cubed 2 cups shredded sharp cheddar cheese, divided Coarsely ground pepper, optional

Direction Cook the macaroni following the package instructions, then drain and wash it in cold water. Mix together the butter, egg substitute, milk and evaporated milk in a big bowl. Mix in the macaroni, 11/2 cups sharp cheddar cheese and process cheese. Move to a cooking spray coated 3-quart slow cooker. Put cover on and cook for 2 to 3 hours on low until the middle becomes set, mixing once. Sprinkle with leftover sharp cheddar cheese and coarsely ground pepper (optional).

Nutrition Information Calories: 300 calories Sodium: 647mg sodium Fiber: 1g fiber) Total Carbohydrate: 29g carbohydrate (9g sugars Cholesterol: 45mg cholesterol Protein: 19g protein. Diabetic Exchanges: 2 starch

Total Fat: 12g fat (9g saturated fat)

508.

Makeover Streusel Topped Sweet Potatoes

Serving: 12 servings. | Prep: 25mins | Cook: 20mins | Ready in:

Ingredients 6 medium sweet potatoes 1/2 cup reduced-fat butter, melted 3 eggs, lightly beaten 1/4 cup unsweetened apple juice 1-1/2 teaspoons vanilla extract TOPPING: 3/4 cup packed brown sugar 1/2 cup sweetened shredded coconut 1/2 cup chopped pecans 1/4 cup reduced-fat butter, melted

Direction Scrub and puncture the sweet potatoes, then put it on a microwavable plate. Microwave for 15 to 18 minutes on high without cover or until it becomes tender, flipping once. Halve each potato lengthwise once cool enough to handle. Scoop out the pulp and leave the thin shells. Mash the pulp with eggs and butter in a big bowl, then mix in vanilla and juice. Scoop it into the potato shells. Split it between the two cooking spray coated 13x9-inch baking dishes. Mix together the topping ingredients and scoop it on top. Let it bake for 20 to 25 minutes at 375 degrees or until a thermometer registers 160 degrees.

Nutrition Information Calories: 260 calories Sodium: 136mg sodium

Fiber: 3g fiber) Total Carbohydrate: 37g carbohydrate (24g sugars Cholesterol: 68mg cholesterol Protein: 4g protein. Total Fat: 12g fat (5g saturated fat)

509.

Maple Sweet Potato Casserole With Apricots

Serving: 8-10 servings. | Prep: 10mins | Cook: 45mins | Ready in:

Ingredients 1 can (2 pounds 8 ounces) cut sweet potatoes, drained 1 can (8 ounces) crushed pineapple, drained 1/2 cup maple syrup 1/2 cup pecan halves 1/4 cup sliced dried apricots 1/4 cup packed brown sugar 1 tablespoon butter, melted 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/4 teaspoon salt

Direction In an ungreased 1 1/2-quart baking dish, add sweet potatoes. Mix the remaining ingredients and transfer over potatoes. Bake at 350 ° without a cover until heated through, or for 45 minutes.

Nutrition Information Calories: 219 calories Protein: 2g protein. Total Fat: 5g fat (1g saturated fat) Sodium: 114mg sodium Fiber: 4g fiber) Total Carbohydrate: 43g carbohydrate (34g sugars Cholesterol: 3mg cholesterol

510.

Maple Glazed Squash And Parsnips

Serving: 10 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 2 medium acorn squash 1-1/2 pounds medium parsnips, peeled, quartered and cut into 3inch pieces 1-1/4 cups maple syrup 2 tablespoons butter, melted 1 tablespoon minced fresh parsley

Direction Wash squash; halve lengthwise. Discard membranes and seeds; widthwise halve squash to 1/2-in. slices then discard ends. Put in big skillet with parsnips; use water to cover and boil. Lower heat then cover; simmer till crisp-tender for 10 minutes then drain. Mix butter and maple syrup in small bowl; put on parsnips and squash. Cook till tender, occasionally basting, for 12-15 minutes. Put squash in circle using slotted spoon on serving plate. Put parsnips in middle; drizzle cooking juices. Sprinkle parsley.

Nutrition Information Calories: 215 calories Fiber: 4g fiber) Total Carbohydrate: 49g carbohydrate (29g sugars Cholesterol: 6mg cholesterol Protein: 2g protein. Total Fat: 3g fat (2g saturated fat) Sodium: 30mg sodium

511.

Mashed Garlic Potatoes

Serving: 2 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 2 medium potatoes, peeled and cut into 1/2-inch cubes 5 garlic cloves, peeled and halved 3/4 teaspoon salt, divided 2 tablespoons butter, softened 2 to 3 tablespoons heavy whipping cream

Direction Put 1/4 teaspoon of salt, garlic, and potatoes in a small saucepan; pour in water to cover. Heat to a boil. Lower the heat; simmer, covered, for 10 minutes until potatoes are softened. Drain. Mash the potatoes and garlic in a small bowl. Put in the leftover salt, cream, and butter; beat until smooth.

Nutrition Information Calories: 236 calories Total Carbohydrate: 32g carbohydrate (3g sugars Cholesterol: 40mg cholesterol Protein: 4g protein. Total Fat: 12g fat (7g saturated fat) Sodium: 966mg sodium Fiber: 2g fiber)

512.

Mashed Potatoes With Cucumber

Serving: 2 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 2 medium potatoes, peeled and cubed 1 tablespoon butter 4 tablespoons milk, divided 1/2 small cucumber, peeled and diced 2 tablespoons chopped sweet onion 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 teaspoons white vinegar 1 teaspoon sugar

Direction In a saucepan, add potatoes and water to cover. Place on a cover and bring water to a boil, then cook until extremely soft, about 20 to 25 minutes. Drain potatoes well and mash them along with 2 tbsp. of milk and butter. Stir in pepper, salt, onion and cucumber. Stir into the leftover milk with sugar and vinegar in a small bowl, then stir this mixture into potato mixture. Serve instantly.

Nutrition Information Calories: 210 calories Total Fat: 7g fat (4g saturated fat) Sodium: 668mg sodium Fiber: 3g fiber) Total Carbohydrate: 34g carbohydrate (6g sugars Cholesterol: 19mg cholesterol

Protein: 4g protein.

513.

Nanny's Parmesan Mashed Potatoes

Serving: 12 servings (3/4 cup each). | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 5 pounds potatoes, peeled and cut into 1-inch pieces 3/4 cup butter, softened 3/4 cup sour cream 1/2 cup grated Parmesan cheese 1-1/4 teaspoons garlic salt 1 teaspoon salt 1/2 teaspoon pepper 3/4 to 1 cup 2% milk, warmed 2 tablespoons minced fresh parsley

Direction In a 6-quart stockpot, place potatoes, cover with water then heat to a boil. Decrease heat and cook without cover until tender, or about 10-15 minutes. Drain potatoes then bring back to the pot; stir 1 minute on low heat to dry. Mash potatoes coarsely; slowly adding sufficient milk, seasonings, cheese, sour cream, and butter to reach the wanted consistency. Mix in parsley.

Nutrition Information Calories: 264 calories Protein: 5g protein. Total Fat: 15g fat (10g saturated fat) Sodium: 456mg sodium Fiber: 2g fiber)

Total Carbohydrate: 27g carbohydrate (3g sugars Cholesterol: 45mg cholesterol

514.

Orange Kissed Beets

Serving: 2 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1/3 cup orange juice 2 tablespoons light brown sugar 1 tablespoon butter 1/2 teaspoon cornstarch 1/8 teaspoon ground ginger 1/8 teaspoon salt 1/8 teaspoon pepper 1 can (8-1/4 ounces) sliced beets, drained 2 tablespoons golden raisins Strips of orange zest

Direction Cook and stir together pepper, salt, ginger, cornstarch, butter, brown sugar and orange juice in a saucepan on moderate heat until thickened. Put in raisins and beets, then heat through. Use orange zest to decorate.

Nutrition Information Calories: 187 calories Protein: 2g protein. Total Fat: 6g fat (4g saturated fat) Sodium: 439mg sodium Fiber: 2g fiber) Total Carbohydrate: 34g carbohydrate (29g sugars Cholesterol: 15mg cholesterol

515.

Panguitch Potatoes

Serving: 15 servings. | Prep: 60mins | Cook: 35mins | Ready in:

Ingredients 4 pounds medium potatoes, peeled 2-3/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 2/3 cup buttermilk 2 tablespoons plus 1-1/2 teaspoons dried minced onion 1/2 teaspoon salt 1/4 teaspoon pepper

Direction Put potatoes in a Dutch oven and pour in water until covered. Heat to a boil. Lower the heat; simmer, covered, for 12 to 15 minutes until just tender. Drain; let cool slightly. Grate potatoes. In a large bowl, blend all ingredients left; put in potatoes. Toss to mix. Place into a greased 13x9-inch baking dish. Bake without covering at 350 ° about 35 to 40 minutes, until heated thoroughly. Put in the refrigerator the leftovers.

Nutrition Information Calories: 178 calories Protein: 7g protein. Total Fat: 8g fat (6g saturated fat) Sodium: 218mg sodium Fiber: 1g fiber) Total Carbohydrate: 19g carbohydrate (3g sugars Cholesterol: 32mg cholesterol

516.

Parmesan Cauliflower

Serving: 2 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1-1/2 cups fresh cauliflowerets 5 teaspoons reduced-fat butter 2 teaspoons all-purpose flour 3 tablespoons reduced-fat sour cream 2 tablespoons shredded Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon white pepper Minced fresh parsley, optional

Direction In a steamer basket set over 1 inch of water in a small saucepan, add cauliflower and bring water to a boil. Place a cover and steam cauliflower until crisp-tender, about 4 to 5 minutes. In the meantime, melt butter in a separate small saucepan. Stir in flour until smooth, then take away from the heat. Stir in pepper, salt, Parmesan cheese and sour cream. Add cauliflower into the cream sauce. Cook and stir on low heat until heated through, about 1 to 2 minutes. Sprinkle with parsley, if you want.

Nutrition Information Calories: 121 calories Cholesterol: 28mg cholesterol Protein: 6g protein. Diabetic Exchanges: 1-1/2 fat Total Fat: 8g fat (6g saturated fat) Sodium: 476mg sodium

Fiber: 2g fiber) Total Carbohydrate: 8g carbohydrate (4g sugars

517.

Parmesan Romano Potato Wedges

Serving: 6 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 3 large potatoes (about 2-1/2 pounds) 1/4 cup olive oil 3 garlic cloves, minced 1/2 teaspoon dried thyme 1/2 teaspoon seasoned salt, divided 3/4 cup grated Parmesan and Romano cheese blend, divided 1/4 cup minced fresh parsley

Direction Start preheating oven to 425 ° . Slice each potato lengthwise into 8 wedges. Put into the large bowl. Put in a quarter teaspoon seasoned salt, thyme, garlic and oil; coat by tossing. Place the potatoes into 2 greased baking sheets, using a slotted spoon. Put the oil mixture aside. Roast, turning once, for half an hour. Put the potatoes back into the oil mixture. Scatter with parsley and half a cup of cheese; coat by tossing. Put the potatoes back into the baking sheets. Roast until tender and golden brown, about 10 to 15 mins more. Scatter with the remaining seasoned salt and cheese.

Nutrition Information Calories: 285 calories Protein: 10g protein. Total Fat: 14g fat (4g saturated fat) Sodium: 395mg sodium Fiber: 4g fiber) Total Carbohydrate: 33g carbohydrate (1g sugars

Cholesterol: 15mg cholesterol

518.

Parsnip Sweet Potato Pancakes

Serving: 2 dozen. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1 cup all-purpose flour 3 tablespoons minced fresh thyme 2 teaspoons salt 1/4 teaspoon pepper 4 eggs, lightly beaten 2 pounds sweet potatoes, peeled and grated 1 pound parsnips, peeled and grated 12 green onions, sliced diagonally 1/2 cup vegetable oil

Direction In the big bowl, mix pepper, salt, thyme and flour. Whisk in the eggs till blended. Put in onions, parsnips, and sweet potatoes; coat by tossing. In the electric skillet/deep-fat fryer, heat the oil to 375 degrees. Drop the batter by a quarter cupfuls, several at a time, to the hot oil; press slightly to flatten. Fry till golden-brown, about 3 to 4 minutes per side. Drain on the paper towels. Serve while warm.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein:

Total Fat:

519.

Parsnip Carrot Medley

Serving: 9 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 2 pounds parsnips, peeled and sliced 1-1/2 pounds carrots, peeled and sliced 3/4 cup chicken broth 3 tablespoons butter 2 tablespoons honey 1/2 teaspoon salt 1/2 teaspoon dried rosemary, crushed Dash cayenne pepper

Direction Bring the broth, carrots and parsnips in a Dutch oven to a boil. Lower heat and simmer without a cover until vegetables are tender, about 6 to 8 minutes. Add the remaining ingredients and heat through.

Nutrition Information Calories: 152 calories Protein: 2g protein. Diabetic Exchanges: 1 starch Total Fat: 4g fat (2g saturated fat) Sodium: 302mg sodium Fiber: 6g fiber) Total Carbohydrate: 28g carbohydrate (12g sugars Cholesterol: 10mg cholesterol

520.

Pecan Topped Sweet Potatoes

Serving: 8-10 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 6 medium sweet potatoes (about 3 pounds) 2/3 cup sugar 1 can (5 ounces) evaporated milk 1/3 cup butter, melted 2 eggs, lightly beaten 1 teaspoon vanilla extract 1/4 teaspoon almond extract TOPPING: 2 cups crisp rice cereal, crushed 2/3 cup packed brown sugar 3/4 cup chopped pecans 1/4 cup butter, melted

Direction In a big saucepan or Dutch oven, add sweet potatoes and water to cover. Put on the lid and bring water to a boil. Lower the heat and cook until softened, about 30 to 45 minutes; drain, then allow to cool a little bit and peel potatoes. Mash the potato pulp in a big bowl. Stir in extracts, eggs, butter, milk and sugar. Transfer into a greased 9 ” x13 ” baking dish. Mix the topping ingredients together until crumbly; sprinkle over the potato mixture. Bake at 375 degrees without a cover until browned slightly, about 30 to 35 minutes.

Nutrition Information Calories: 0

521.

Potluck Potatoes

Serving: 10-12 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 8 to 10 medium red potatoes (about 2 pounds) 1 jar (2 ounces) chopped pimientos, drained 1/2 cup chopped onion 1/8 teaspoon garlic salt 1/8 teaspoon onion salt 1 pound process cheese (Velveeta), diced 2 slices bread, cut into cubes 1/4 cup butter, melted

Direction In a large saucepan, arrange the unpeeled potatoes and pour water to cover; cook until firm but tender. Drain the water; slice the potatoes into 1-inch cubes. Place into an ungreased 2-1/2-quart baking dish. Put onion salt, garlic salt, onion, and pimientos; gently toss. Use cheese to sprinkle on top. Put the bread cubes on top; use butter to drizzle on top. Bake without cover at 350 degrees until the bread is toasted or for half an hour.

Nutrition Information Calories: 227 calories Protein: 9g protein. Total Fat: 13g fat (8g saturated fat) Sodium: 554mg sodium Fiber: 2g fiber) Total Carbohydrate: 18g carbohydrate (4g sugars

Cholesterol: 34mg cholesterol

522.

Quick Barbecued Beans

Serving: 5 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1 can (15 ounces) pork and beans 1/2 cup barbecue sauce 2 tablespoons brown sugar 2 teaspoons prepared mustard

Direction Mix all the ingredients together in an ungreased 8-inch square disposable foil pan. Grill with a cover on moderate heat until heated through while stirring from time to time, about 15 to 20 minutes.

Nutrition Information Calories: 264 calories Protein: 14g protein. Total Fat: 2g fat (0 saturated fat) Sodium: 877mg sodium Fiber: 13g fiber) Total Carbohydrate: 51g carbohydrate (15g sugars Cholesterol: 0 cholesterol

523.

Quinoa With Peas And Onion

Serving: 6 servings. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 2 cups water 1 cup quinoa, rinsed 1 small onion, chopped 1 tablespoon olive oil 1-1/2 cups frozen peas 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons chopped walnuts

Direction Bring water in a big saucepan to a boil and put in quinoa. Lower heat, then cover and simmer until water is absorbed, 12 to 15 minutes. Take away from the heat, then use a fork to fluff. At the same time, saut é onion with oil in a small skillet until softened, then stir into the cooked quinoa. Put in pepper, salt and peas until heated through, then sprinkle over with walnuts.

Nutrition Information Calories: 174 calories Protein: 6g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 6g fat (1g saturated fat) Sodium: 244mg sodium Fiber: 4g fiber) Total Carbohydrate: 26g carbohydrate (2g sugars Cholesterol: 0 cholesterol

524.

Raisin Studded Apple Stuffing

Serving: 18 cups. | Prep: 30mins | Cook: 01hours10mins | Ready in:

Ingredients 1 cup raisins 1-1/2 cups orange juice, divided 2 cups chopped celery 1 large onion, chopped 1 cup butter, cubed, divided 1 pound Johnsonville ® Ground Mild Italian sausage 1 package (14 ounces) crushed herb-seasoned stuffing 4 medium tart apples, peeled and chopped 1 cup chopped pecans 2 cups chicken broth 2 teaspoons dried thyme 1/2 teaspoon pepper

Direction Bring 1 cup orange juice and raisins in a saucepan to a boil, then take away from the heat and set aside without draining. Saut é onion and celery with 1/2 cup butter in a skillet until softened. Turn out into a big bowl. Cook sausage in the same skillet on medium heat until not pink anymore then drain. Put into the celery mixture with reserved raisins, the leftover orange juice, pecans, apples, stuffing and sausage. Melt the remaining butter in a saucepan, then put in pepper, thyme and broth. Pour over the stuffing mixture and blend well. Put in 2 of greased 9 ” x13 ” baking dishes, then cover and bake for an hour at 325 degrees. Uncover and bake for 10 minutes more, or until slightly browned. Chill any leftovers.

Nutrition Information

Calories: 318 calories Sodium: 645mg sodium Fiber: 3g fiber) Total Carbohydrate: 32g carbohydrate (12g sugars Cholesterol: 37mg cholesterol Protein: 7g protein. Total Fat: 19g fat (8g saturated fat)

525.

Rich And Creamy Mashed Potatoes

Serving: 4 servings. | Prep: 5mins | Cook: 20mins | Ready in:

Ingredients 6 medium unpeeled red potatoes (about 1-1/2 pounds), cut into 1inch pieces 1/3 to 1/2 cup heavy whipping cream, warmed 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon pepper

Direction Put potatoes in a big pot; pour in water to cover then boil. Lower the heat then cover; cook for 10-15 minutes until the potatoes are tender. Drain the potatoes then mash with pepper, salt, butter and cream.

Nutrition Information Calories: 241 calories Sodium: 371mg sodium Fiber: 3g fiber) Total Carbohydrate: 28g carbohydrate (2g sugars Cholesterol: 42mg cholesterol Protein: 4g protein. Total Fat: 13g fat (8g saturated fat)

526.

Rosemary Mashed Potatoes

Serving: 8 | Prep: | Cook: 20mins | Ready in:

Ingredients 3 pounds Yukon Gold potatoes (about 12 medium) 1 tablespoon salt 1 cup “ no-chicken ” broth (see Tip), warmed 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh rosemary Black or white pepper to taste

Direction Peel the potatoes if you want and cut into chunks with 2 inches size. In a big heavy saucepan, add salt and potatoes, and then pour cold water in to cover potatoes by 2 inches. Bring water to a boil, then lower heat to a simmer and cook, covered, for 10-15 minutes, until potatoes are extremely soft. Drain potatoes well. Remove potatoes to a big bowl, and then use an electric handheld mixer, a potato masher or working through a ricer to mash. Stir into potatoes with pepper, rosemary, oil and broth.

Nutrition Information Calories: 171 calories; Total Fat: 4 Fiber: 3 Total Carbohydrate: 32 Saturated Fat: 1 Sodium: 293 Cholesterol: 0 Sugar: 1

Protein: 3

527.

Rosemary Onion Green Beans

Serving: 4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 2 small onions, thinly sliced 1 fresh rosemary sprig 2 teaspoons butter 1-1/4 pounds fresh green beans, trimmed 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon pepper

Direction Saut é rosemary and onions in a big nonstick skillet with butter until onions are soft, about 3 to 5 minutes. Put in pepper, salt, water and beans, then bring the mixture to a boil. Lower heat, place on a cover and cook just until beans are softened, about 7 to 9 minutes. Get rid of rosemary.

Nutrition Information Calories: 70 calories Cholesterol: 5mg cholesterol Protein: 3g protein. Diabetic Exchanges: 2 vegetable Total Fat: 2g fat (1g saturated fat) Sodium: 175mg sodium Fiber: 5g fiber) Total Carbohydrate: 12g carbohydrate (5g sugars

528.

Sausage Mushroom Dressing

Serving: 2 casseroles (12-16 servings each). | Prep: 15mins | Cook: 55mins | Ready in:

Ingredients 6 bacon strips, diced 1 pound sliced fresh mushrooms 1 large onion, chopped 2 celery ribs, chopped 2 to 3 garlic cloves, minced 1/2 cup butter, cubed 1 teaspoon rubbed sage 1/2 teaspoon salt 1/4 teaspoon pepper 28 cups day-old bread cubes (about 3 pounds sliced bread) 1 pound Jones No Sugar Pork Sausage Roll, cooked and drained 2-1/4 to 2-1/2 cups chicken broth

Direction Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Save 2 tablespoons of bacon drippings. Saut é garlic, celery, onion, and mushrooms in the drippings and butter until tender. Combine in pepper, salt, and sage. In several large bowls, blend bacon, broth, sausage, bread cubes, and mushroom mixture; stir to coat. Place into 2 greased 13x9-inch baking dishes. Bake, covered, at 350 ° in 45 minutes. Remove the cover; bake for an additional 10 to 15 minutes until lightly browned.

Nutrition Information Calories: 222 calories

Protein: 6g protein. Total Fat: 12g fat (5g saturated fat) Sodium: 517mg sodium Fiber: 1g fiber) Total Carbohydrate: 22g carbohydrate (3g sugars Cholesterol: 21mg cholesterol

529.

Sauteed Garlic Mushrooms

Serving: 6 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 3/4 pound sliced fresh mushrooms 2 to 3 teaspoons minced garlic 1 tablespoon seasoned bread crumbs 1/3 cup butter, cubed

Direction In a big skillet, saut é bread crumbs, garlic and mushrooms in the butter till the mushrooms soften.

Nutrition Information Calories: 109 calories Fiber: 1g fiber) Total Carbohydrate: 3g carbohydrate (1g sugars Cholesterol: 27mg cholesterol Protein: 2g protein. Total Fat: 10g fat (6g saturated fat) Sodium: 123mg sodium

530.

Sauteed Spinach And Peppers

Serving: 4 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1 tablespoon olive oil 1 large sweet red pepper, coarsely chopped 1 small red onion, finely chopped 3 garlic cloves, minced 8 cups packed fresh spinach 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon sugar

Direction Heat oil in a large skillet over medium-high heat. Put in red pepper and cook while stirring for one min. Put in garlic and onion; cook until onion becomes tender, about 1-1/2 more mins. Put in the remaining ingredients and cook while stirring just until spinach is wilted, about 1 to 2 mins.

Nutrition Information Calories: 65 calories Cholesterol: 0 cholesterol Protein: 2g protein. Diabetic Exchanges: 1 vegetable Total Fat: 4g fat (1g saturated fat) Sodium: 342mg sodium Fiber: 3g fiber) Total Carbohydrate: 7g carbohydrate (0 sugars

531.

Savory Sausage Stuffing

Serving: 16 servings (3/4 cup each). | Prep: 30mins | Cook: 02hours00mins | Ready in:

Ingredients 1 pound Jones No Sugar Pork Sausage Roll 1/2 cup butter, cubed 1/2 pound fresh mushrooms, finely chopped 6 celery ribs, finely chopped 2 small onions, finely chopped 2 garlic cloves, minced 1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups) 4 cups cubed multigrain bread (1/2 inch) 1 tablespoon rubbed sage 1 cup chicken stock 1/2 cup white wine or chicken stock 1 cup dried cranberries 1/2 cup sunflower kernels, optional

Direction Cook sausage on medium heat in a large skillet for 4 to 6 minutes, until no more pink, crumbling into pieces; drain. In a stockpot, heat butter on medium heat. Put in onions, celery, and mushrooms; cook and stir for 3 to 4 minutes until softened. Add in garlic; cook for an extra 1 minute. Take away from heat. Combine in sausage. Put in sage and bread cubes; stir to mix. Pour in wine and chicken stock. Blend in cranberries and, if wanted, sunflower kernels. Place into a greased 6-quart slow cooker. Cook with a cover on low for 2 to 3 hours, until heated thoroughly, stirring one time only.

Nutrition Information Calories: 261 calories Fiber: 2g fiber) Total Carbohydrate: 28g carbohydrate (10g sugars Cholesterol: 31mg cholesterol Protein: 8g protein. Total Fat: 13g fat (6g saturated fat) Sodium: 446mg sodium

532.

Scarborough Fair Stuffing

Serving: 9 servings. | Prep: 30mins | Cook: 25mins | Ready in:

Ingredients 10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels 1/4 cup minced fresh parsley 1/4 cup minced fresh sage 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs, beaten 1 can (14-1/2 ounces) reduced-sodium chicken broth 1/2 cup butter, melted

Direction Mix pepper, salt, herbs and breads in a big bowl. Mix butter, broth and eggs. Add to bread mixture; then stir till moist. Put in a 13x9-in. greased baking dish; bake without cover for 2530 minutes till thermometer reads 160 ° at 350 ° .

Nutrition Information Calories: 229 calories Cholesterol: 74mg cholesterol Protein: 6g protein. Total Fat: 13g fat (7g saturated fat) Sodium: 622mg sodium Fiber: 2g fiber) Total Carbohydrate: 23g carbohydrate (2g sugars

533.

Shake Then Bake Potato Wedges

Serving: 2 servings. | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 1 teaspoon paprika 1 teaspoon dried parsley flakes 1/4 teaspoon onion salt 1/8 teaspoon pepper 2 medium potatoes, cut into wedges Refrigerated butter-flavored spray

Direction Mix together the pepper, onion salt, parsley and paprika in a resealable plastic bag. Use butter-flavored spray to spritz the potato wedges, then put it in the bag, a few pieces at a time, then shake until coated. Lay it out on the baking tray that's ungreased in a single layer and let it bake for 25 to 30 minutes at 450 degrees or until it becomes tender.

Nutrition Information Calories: 105 calories Protein: 4g protein. Diabetic Exchanges: 1-1/2 starch. Total Fat: 0 fat (0 saturated fat) Sodium: 228mg sodium Fiber: 3g fiber) Total Carbohydrate: 27g carbohydrate (0 sugars Cholesterol: 0 cholesterol

534.

Simple Vegetarian Slow Cooked Beans

Serving: 8 servings. | Prep: 15mins | Cook: 04hours00mins | Ready in:

Ingredients 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained 4 medium carrots, finely chopped (about 2 cups) 1 cup vegetable stock 6 garlic cloves, minced 2 teaspoons ground cumin 3/4 teaspoon salt 1/8 teaspoon chili powder 4 cups fresh baby spinach, coarsely chopped 1 cup oil-packed sun-dried tomatoes, patted dry and chopped 1/3 cup minced fresh cilantro 1/3 cup minced fresh parsley

Direction Mix together the first 7 ingredients in a 3-quart slow cooker. Cook on low setting with a cover until carrots are softened, or for about 4 to 5 hours while putting in tomatoes as well as spinach during the last ten minutes of cooking process. Stir in parsley and cilantro.

Nutrition Information Calories: 229 calories Total Carbohydrate: 40g carbohydrate (2g sugars Cholesterol: 0 cholesterol Protein: 12g protein. Total Fat: 3g fat (0 saturated fat)

Sodium: 672mg sodium Fiber: 13g fiber)

535.

Skillet Potatoes With Red Pepper And Whole Garlic Cloves

Serving: 8 servings. | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 2 tablespoons olive oil 12 garlic cloves, peeled 2 pounds potatoes, cut into 1/4- to 1/2-inch cubes (about 7 cups) 1 teaspoon salt 1/2 teaspoon pepper 1 large sweet red pepper, cut into 1/2-inch pieces

Direction Heat oil in a big skillet on moderately low heat. Put in garlic cloves and cook without a cover for 10 minutes while stirring sometimes, until nearly tender. Raise heat to moderate then stir in pepper, salt and potatoes. Cook without a cover for 15 minutes while stirring sometimes. Put in red pepper, then cook and stir for 10 minutes until potatoes are softened.

Nutrition Information Calories: 131 calories Sodium: 303mg sodium Fiber: 3g fiber) Total Carbohydrate: 23g carbohydrate (2g sugars Cholesterol: 0 cholesterol Protein: 3g protein. Total Fat: 4g fat (1g saturated fat)

536.

Slow Cooker Bacon Mac Cheese

Serving: 18 servings (1/2 cup each). | Prep: 20mins | Cook: 03hours00mins | Ready in:

Ingredients 2 large eggs, lightly beaten 4 cups whole milk 1 can (12 ounces) evaporated milk 1/4 cup butter, melted 1 tablespoon all-purpose flour 1 teaspoon salt 1 package (16 ounces) small pasta shells 1 cup shredded provolone cheese 1 cup shredded Manchego or Monterey Jack cheese 1 cup shredded white cheddar cheese 8 bacon strips, cooked and crumbled

Direction Whisk the first 6 ingredients in a big bowl until blended. Mix in cheeses and pasta; pour into a 4-5-quart slow cooker. Put a cover on and cook on low until the pasta is soft, about 3-31/2 hours. Turn off the slow cooker, take out the mixture. Let sit without a cover for 15 minutes before eating. Sprinkle with bacon.

Nutrition Information Calories: 272 calories Total Carbohydrate: 24g carbohydrate (5g sugars Cholesterol: 59mg cholesterol Protein: 13g protein.

Total Fat: 14g fat (8g saturated fat) Sodium: 400mg sodium Fiber: 1g fiber)

537.

Southern Cornbread Dressing

Serving: 18 | Prep: 1hours15mins | Cook: 30mins | Ready in:

Ingredients 4 skinless, boneless chicken breast halves 1 (16 ounce) package dry corn bread mix 1 (1 pound) loaf day-old white bread, torn into small pieces 4 tablespoons margarine 1/2 cup chopped onions 1/2 cup chopped celery 1 (10.75 ounce) can condensed cream of chicken soup 1/8 teaspoon garlic powder 2 teaspoons poultry seasoning 1/2 teaspoon ground black pepper 6 eggs

Direction In a big saucepan with sufficient water to submerge, put chicken breast halves. Boil. Allow to cook for an hour till meat is soft and easily shredded. Shred the chicken and reserve. Set aside 4 to 6 cups of leftover broth. Prepare an 8x8 inch pan of cornbread following packaging instructions. Into a big bowl, crumble corn bread. Add in white bread. Preheat the oven to 175 ° C or 350 ° F. Liquefy margarine and mix in celery and onions in a medium saucepan over medium heat. Gradually cook, mixing from time to time till soft. Mix celery and onions into bread mixture. Add in eggs, pepper, poultry seasoning, garlic powder, cream of chicken soup, 4 cups of reserved broth and chicken. Combine using a potato masher till

mixture is the consistency of gelatin. Put additional leftover broth as needed to reach preferred consistency. Put to a baking dish, 9x13 inch in size. In the prepared oven, bake for half hour till golden brown.

Nutrition Information Calories: 284 calories; Total Fat: 8.9 Sodium: 772 Total Carbohydrate: 31.4 Cholesterol: 94 Protein: 18.6

538.

Southwestern Pasta Cheese

Serving: 8 servings. | Prep: 30mins | Cook: 20mins | Ready in:

Ingredients 3-1/3 cups uncooked bow tie pasta 1 medium sweet red pepper, chopped 8 green onions, chopped 1 tablespoon olive oil 1/4 cup all-purpose flour 1 teaspoon chili powder 1 teaspoon minced chipotle pepper in adobo sauce 1/2 teaspoon salt 1/2 teaspoon ground cumin 2-1/4 cups fat-free milk 1 cup shredded sharp cheddar cheese, divided 4 center-cut bacon strips, cooked and crumbled 2 tablespoons minced fresh cilantro

Direction Following the package instructions, cook the pasta. At the same time, saut é onions and pepper in oil in a large skillet until tender. Stir in the cumin, salt, chipotle pepper, chili powder, and flour until combined. Slowly stir in the milk. Allow to boil; stir and cook until thick for 2 minutes. Add 1/4 cup of cheese and stir until the cheese melts. Drain the pasta; toss together with the sauce. Stir in cilantro and bacon. Add to a 2-quart. baking dish greased with cooking spray. Use the remaining cheese to dust. Uncover and bake at 400 degrees until bubbly, 20-25 minutes.

Nutrition Information

Calories: 240 calories Protein: 12g protein. Diabetic Exchanges: 2 starch Total Fat: 8g fat (4g saturated fat) Sodium: 327mg sodium Fiber: 2g fiber) Total Carbohydrate: 32g carbohydrate (6g sugars Cholesterol: 20mg cholesterol

539.

Spectacular Fingerling Potatoes

Serving: 5 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1 pound fingerling potatoes 3 tablespoons grated Parmesan cheese 3 tablespoons minced fresh parsley 2 tablespoons olive oil 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed 1 tablespoon butter, melted 1/4 teaspoon salt 1/4 teaspoon pepper

Direction Set oven at 425 ° and start preheating. Put potatoes with enough water to cover in a big saucepan. Boil. Lower the heat, cook while covered for 10 minutes. Drain. Take them to a cookingspray-coated 15x10x1-inch baking tray. Mix the rest of ingredients together, drizzle them over potatoes and mix to coat. Put the tray in the preheated oven and bake while uncovered until tender, about 8 to 10 minutes, mixing once.

Nutrition Information Calories: 141 calories Protein: 3g protein. Total Fat: 9g fat (3g saturated fat) Sodium: 184mg sodium Fiber: 2g fiber) Total Carbohydrate: 12g carbohydrate (1g sugars

Cholesterol: 9mg cholesterol

540.

Spinach Mashed Potatoes

Serving: 8-10 servings. | Prep: 30mins | Cook: 30mins | Ready in:

Ingredients 3 pounds potatoes, peeled and quartered 1 cup (8 ounces) sour cream 1/2 cup butter 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon pepper 1/4 to 1/2 teaspoon dill weed 1 package (10 ounces) frozen chopped spinach, thawed and drained 1/3 cup shredded cheddar cheese

Direction Put the potatoes in a saucepan and pour in water until covered; put the lid on and heat to a boil on medium-high heat. Cook for about 15 to 20 minutes until very soft. Drain well and transfer in a bowl; mash. Put in dill, pepper, salt, sugar, butter, and sour cream; blend well. Mix in spinach. Place to a greased 2-quart baking dish. Scatter cheese on top. Bake without covering at 350 ° for about 30 to 35 minutes until cheese is melted.

Nutrition Information Calories: 229 calories Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (3g sugars Cholesterol: 45mg cholesterol Protein: 4g protein.

Total Fat: 14g fat (9g saturated fat) Sodium: 387mg sodium

541.

Sweet Potato Stuffing

Serving: 10 servings. | Prep: 15mins | Cook: 04hours00mins | Ready in:

Ingredients 1/4 cup butter, cubed 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chicken broth 1/2 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon rubbed sage 1/2 teaspoon pepper 6 cups dry bread cubes 1 large sweet potato, cooked, peeled and cubed 1/4 cup chopped pecans

Direction Heat butter in a 6-quart stockpot on moderately high heat. Saut é onion and celery together until softened. Stir in seasonings and broth, then stir in the remaining ingredients. Turn the mixture to a greased 3-quart slow cooker. Cook with a cover on low heat for 4 hours, until heated through.

Nutrition Information Calories: 212 calories Protein: 5g protein. Diabetic Exchanges: 2 starch Total Fat: 8g fat (3g saturated fat) Sodium: 459mg sodium Fiber: 3g fiber) Total Carbohydrate: 33g carbohydrate (6g sugars

Cholesterol: 12mg cholesterol

542.

Sweet And Sour Baked Beans

Serving: 18-20 servings. | Prep: 15mins | Cook: 01hours30mins | Ready in:

Ingredients 1 pound sliced bacon 4 large onions, sliced 1 cup packed brown sugar 1/2 cup cider vinegar 1-1/2 teaspoons ground mustard 2 cans (15 ounces each) butter beans, rinsed and drained 2 cans (16 ounces each) New England-style baked beans, undrained 1 can (15-1/4 ounces) lima beans, rinsed and drained 1 can (16 ounces) kidney beans, rinsed and drained

Direction Cook the bacon in a skillet until getting crisp; allow to crumble and put aside. Discard all except 2 tablespoons of drippings. Add mustard, vinegar, brown sugar, and onions to drippings; allow to simmer and regularly stir for 10 minutes. Stir in the bacon and beans. Add to an ungreased 3-quart baking dish. Uncover and bake at 350 degrees for 1 1/2 hours.

Nutrition Information Calories: 167 calories Protein: 7g protein. Total Fat: 4g fat (1g saturated fat) Sodium: 397mg sodium Fiber: 4g fiber)

Total Carbohydrate: 28g carbohydrate (15g sugars Cholesterol: 8mg cholesterol

543.

Two Cheese Baked Potatoes

Serving: 4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 4 large baking potatoes 1/4 cup shredded Parmesan cheese 1/4 cup shredded mozzarella cheese 1/4 teaspoon salt 1/4 teaspoon pepper 4 teaspoons butter 1/2 teaspoon dried parsley flakes

Direction Scrub and pierce potatoes; put onto a microwave-safe plate. Microwave without a cover on high until tender, about 13-15 minutes, turning once. In the meantime, mix together pepper, salt and the cheeses in a small bowl. Cut an X in the top of each potato; use a fork to fluff pulp. Add butter and cheese mixture on top; sprinkle with parsley.

Nutrition Information Calories: 366 calories Cholesterol: 19mg cholesterol Protein: 11g protein. Total Fat: 7g fat (4g saturated fat) Sodium: 319mg sodium Fiber: 6g fiber) Total Carbohydrate: 67g carbohydrate (6g sugars

544.

Two Season Squash Medley

Serving: 6-8 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 2 tablespoons butter 2 tablespoons olive oil 1 medium yellow summer squash, sliced 1 medium zucchini, sliced 3/4 pound butternut squash, peeled, seeded and julienned 1 medium onion, sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 3 to 4 garlic cloves, minced 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 1/4 teaspoon garlic salt 1/4 teaspoon pepper

Direction Heat the oil and butter in a big skillet on moderate heat. Put in thyme, garlic and vegetables, then cook and stir for 15 minutes, until softened. Put in pepper and garlic salt.

Nutrition Information Calories: 97 calories Total Fat: 6g fat (2g saturated fat) Sodium: 90mg sodium Fiber: 3g fiber) Total Carbohydrate: 10g carbohydrate (4g sugars Cholesterol: 8mg cholesterol

Protein: 2g protein.

545.

White 'n' Sweet Mashed Potatoes

Serving: 8 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1-1/2 pounds russet potatoes (about 4 medium), peeled and cubed 1-1/2 pounds sweet potatoes (about 4 medium), peeled and cubed 1 cup milk, warmed 1/4 cup butter, cubed 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

Direction In a big saucepan, add sweet potatoes, russet potatoes and water to cover, then bring to a boil. Lower heat, then place a cover and simmer until softened, about 15 to 20 minutes. Drain. Mash potatoes together with nutmeg, cinnamon, salt, butter and milk in a big bowl until potatoes get desired consistency.

Nutrition Information Calories: 172 calories Cholesterol: 18mg cholesterol Protein: 3g protein. Total Fat: 7g fat (4g saturated fat) Sodium: 354mg sodium Fiber: 2g fiber) Total Carbohydrate: 26g carbohydrate (7g sugars

546.

Zesty Herbed Rice Pilaf

Serving: 8 servings. | Prep: 15mins | Cook: 50mins | Ready in:

Ingredients 2 cups uncooked long grain rice 1 cup chopped celery 1/2 cup chopped onion 1/4 cup butter, cubed 4 cups chicken broth 1 teaspoon Worcestershire sauce 1 teaspoon reduced-sodium soy sauce 1 teaspoon dried oregano 1 teaspoon dried thyme

Direction Saut é together onion, celery and rice with butter in a big skillet until vegetables are softened and rice is browned slightly. Scoop into a greased 2-quart casserole. Mix all leftover ingredients together and pour over rice mixture. Bake, covered, at 325 ° until rice is softened, about 50 minutes.

Nutrition Information Calories: 235 calories Cholesterol: 0 cholesterol Protein: 5g protein. Diabetic Exchanges: 2-1/2 starch Total Fat: 6g fat (1g saturated fat) Sodium: 424mg sodium Fiber: 1g fiber) Total Carbohydrate: 39g carbohydrate (2g sugars

Chapter 7: Comfort Food Dessert Recipes ***

547.

All Star Ice Cream Sandwiches

Serving: 4 servings. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 1/2 cup chocolate chip cookie dough ice cream, softened 8 Oreo cookies 6 ounces milk chocolate candy coating, melted Red, white and blue sprinkles

Direction Scoop onto half of the cookies with 2 tbsp. of ice cream, then put leftover cookies on top. Scoop over tops with melted coating, then use sprinkles to garnish. Freeze on a baking sheet for a minimum of an hour.

Nutrition Information Calories: Cholesterol: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

548.

Apple Cream Pie

Serving: 8 | Prep: 25mins | Cook: 35mins | Ready in:

Ingredients 4 cups thinly sliced apples 1 cup white sugar 2 tablespoons all-purpose flour 1 teaspoon ground nutmeg 2 teaspoons ground cinnamon 4 tablespoons butter 2 cups half-and-half 1 recipe pastry for a 9 inch single crust pie

Direction Set oven to 190 ° C (375 ° F) and start preheating. Arranging apples onto pie crust. Combine cinnamon, nutmeg, flour and sugar. Scatter onto apple layer. Heat butter until melted and mix into cream; spread onto apples. Bake at 190 ° C (375 ° F) for 35 minutes, until the shell turns golden browned, filling bubbles and apples become soft. Let cool until reaching room temperature; chill in the refrigerator to set the filling.

Nutrition Information Calories: 383 calories; Cholesterol: 38 Protein: 3.6 Total Fat: 20.5 Sodium: 183 Total Carbohydrate: 48.6

549.

Apple Dumplings With Sauce

Serving: 8 servings. | Prep: 60mins | Cook: 50mins | Ready in:

Ingredients 3 cups all-purpose flour 1 teaspoon salt 1 cup shortening 1/3 cup cold water 8 medium tart apples, peeled and cored 8 teaspoons butter 9 teaspoons cinnamon-sugar, divided SAUCE: 1-1/2 cups packed brown sugar 1 cup water 1/2 cup butter, cubed

Direction Mix salt and flour together in a big bowl, then slice in shortening until crumbly. Put in water gradually and use a fork to toss until a ball of dough form. Split the dough into 8 portions, then cover and chill until easy to handle, for a minimum of half an hour. Set the oven to 350 degrees and roll each portion of dough out between 2 waxed paper sheets coated lightly with flour, into square of 7 inches. Put 1 apple on every square, then put 1 teaspoon each of butter and cinnamon-sugar in the middle of every apple. Gather up corners of pastry to each center gently while cutting off any excess, then press edges to seal. Cut out leaves and stems of apple from dough scraps, if you want, then use water to attach them to dumplings. Put in a 13-inch x9-inch baking dish coated with grease and use leftover cinnamon-sugar to sprinkle over top.

Mix the sauce ingredients together in a big saucepan. Bring to just a boil while stirring until combined, then drizzle over apples. Bake until pastry turns golden brown and apples are soft, about 50 to 55 minutes, while basting from time to time with leftover sauce. Serve warm.

Nutrition Information Calories: 760 calories Protein: 5g protein. Total Fat: 40g fat (16g saturated fat) Sodium: 466mg sodium Fiber: 3g fiber) Total Carbohydrate: 97g carbohydrate (59g sugars Cholesterol: 41mg cholesterol

550.

Apple Lemon Puff

Serving: 1 serving. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 1-1/2 teaspoons butter 1 small apple, peeled, cored and cut into rings 6 teaspoons sugar, divided 1 large egg, separated 1/2 teaspoon grated lemon zest 1/4 teaspoon vanilla extract 1/2 teaspoon all-purpose flour

Direction In a skillet, melt butter over medium heat. Add apple rings; sprinkle 2 teaspoons of sugar over. Cook until soft, flipping 1 time. Whisk vanilla, lemon zest and egg yolk together in a bowl for 1 minute. Whisk egg white in a separate bowl until forming stiff peaks; fold in the leftover sugar and flour. Fold into the egg yolk mixture. In a lightly oil-coated 2-cup baking dish, put the apple rings. Top with the egg mixture by spreading out. Bake at 350 ° until set and golden brown, or for 15-18 minutes. Turn out onto a serving dish upside down.

Nutrition Information Calories: 292 calories Sodium: 121mg sodium Fiber: 3g fiber) Total Carbohydrate: 43g carbohydrate (38g sugars Cholesterol: 228mg cholesterol Protein: 7g protein. Total Fat: 11g fat (5g saturated fat)

551.

Apple Raspberry Crisp

Serving: 12 servings. | Prep: 35mins | Cook: 40mins | Ready in:

Ingredients 10 cups thinly sliced peeled tart apples (about 10 medium) 4 cups fresh raspberries 1/3 cup sugar 3 tablespoons plus 3/4 cup all-purpose flour, divided 1-1/2 cups old-fashioned oats 1 cup packed brown sugar 3/4 cup whole wheat flour 3/4 cup cold butter

Direction In a big bowl, put the raspberries and the apples. Put in 3 tablespoons all-purpose flour and sugar; lightly mix to coat. Add to a greased 13x9-in. baking pan. Mix the leftover all-purpose flour, whole wheat flour, brown sugar and oats in a small bowl. Mash in butter until crumbly; scatter over top (dish will be full). Bake at 350 ° , with no cover, for 40-50 minutes or until topping is golden brown and filling is bubbly. Serve while warm.

Nutrition Information Calories: 353 calories Sodium: 89mg sodium Fiber: 6g fiber) Total Carbohydrate: 59g carbohydrate (35g sugars Cholesterol: 30mg cholesterol Protein: 4g protein.

Total Fat: 13g fat (7g saturated fat)

552.

Apple Walnut Crescents

Serving: 16 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 2 packages (8 ounces each) refrigerated crescent rolls 1/4 cup sugar 1 tablespoon ground cinnamon 4 medium tart apples, peeled and quartered 1/4 cup chopped walnuts 1/4 cup raisins, optional 1/4 cup butter, melted

Direction Prepare the oven by preheating to 375 degrees F. Unfold a crescent roll dough and split into 16 triangles. Mix cinnamon and sugar; drizzle about 1/2 teaspoon on each triangle. Put an apple quarter near the short side and roll up. Then put in a 15x10x1-in baking pan that is greased. Force raisins and walnuts into top of dough if want. Sprinkle with butter. Drizzle with the remaining cinnamon-sugar. Place inside the preheated oven and bake for 2024 minutes or until golden brown in color. Serve hot.

Nutrition Information Calories: 177 calories Sodium: 243mg sodium Fiber: 1g fiber) Total Carbohydrate: 19g carbohydrate (9g sugars Cholesterol: 8mg cholesterol Protein: 2g protein. Total Fat: 10g fat (3g saturated fat)

553.

Apricot Berry Shortcake

Serving: 2 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 cup fresh raspberries and/or blackberries 1 tablespoon sugar Dash ground nutmeg 1/4 cup apricot jam 1 teaspoon butter Dash salt 2 individual round sponge cakes Whipped cream

Direction Mix nutmeg, sugar and berries in small bowl; cover. Refrigerate for an hour. Mix and cook salt, butter and jam in small saucepan on low heat till butter melts. Warm sponge cakes in microwave for 20 seconds on high; put on serving plates. Put berry mixture on top; drizzle apricot sauce over. Put dollop of whipped cream on top.

Nutrition Information Calories: 253 calories Total Carbohydrate: 54g carbohydrate (32g sugars Cholesterol: 33mg cholesterol Protein: 2g protein. Total Fat: 4g fat (2g saturated fat) Sodium: 283mg sodium Fiber: 4g fiber)

554.

Aunt Nellie's Peanut Butter Fudge

Serving: 3 pounds. | Prep: 20mins | Cook: 5mins | Ready in:

Ingredients 1 teaspoon plus 1/2 cup butter, divided 1 cup chunky peanut butter 1 package (8 ounces) process cheese (Velveeta), cubed 1 package (2 pounds) confectioners' sugar 1-1/2 teaspoons vanilla extract

Direction Use foil to line a 13-inch x 9-inch pan and butter the foil with 1 teaspoon butter; put aside. Mix the leftover butter, cheese and peanut butter in a big heavy saucepan. Cook and mix over medium heat until melted. Take off from the heat. Mix in vanilla and confectioners' sugar gradually until combined (mixture will be thick). Scatter into lined pan. Refrigerate for 2 hours or until firm. Take fudge out of pan using foil. Throw foil; slice fudge into 1inch squares. Put in an airtight container to store in the fridge.

Nutrition Information Calories: 69 calories Total Carbohydrate: 10g carbohydrate (9g sugars Cholesterol: 5mg cholesterol Protein: 1g protein. Diabetic Exchanges: 1/2 starch Total Fat: 3g fat (1g saturated fat) Sodium: 50mg sodium Fiber: 0 fiber)

555.

Aunt Ruth's Famous Butterscotch Cheesecake

Serving: 12 servings. | Prep: 30mins | Cook: 01hours05mins | Ready in:

Ingredients 1-1/2 cups graham cracker crumbs 1/3 cup packed brown sugar 1/3 cup butter, melted 1 can (14 ounces) sweetened condensed milk 3/4 cup cold 2% milk 1 package (3.4 ounces) instant butterscotch pudding mix 3 packages (8 ounces each) cream cheese, softened 1 teaspoon vanilla extract 3 large eggs, lightly beaten Whipped cream and crushed butterscotch candies, optional

Direction Place an oiled 9-inch springform pan on a double-thickness of heavy-duty foil (around 18-inch square). Wrap securely foil around the pan. Mix sugar and cracker crumbs together in a small bowl; mix in butter. Press the mixture onto bottom of the prepared pan. Lay the pan on a baking sheet. Bake 10 minutes at 325 degrees. Place on wire rack to cool. Whisk pudding mix and milks in a small bowl, about 2 minutes. Allow to stand until soft-set, about 2 minutes. At the same time, beat cream cheese in a big bowl until smooth. Whisk in vanilla and pudding. Put in eggs and whisk at low speed just until blended. Pour over crust. Arrange the springform pan in a big baking pan; pour in 1 inch of hot water to larger pan. Bake 65-75 minutes at 325 degrees until top appears dull and center is almost set. Take springform pan out of water bath.

Allow to cool on wire rack 10 minutes. Run a knife following the edge of the pan carefully to loosen; let cool 1 hour more. Chill in the fridge overnight. If wanted, use whipped cream and butterscotch candies to garnish.

Nutrition Information Calories: 473 calories Protein: 10g protein. Total Fat: 30g fat (18g saturated fat) Sodium: 460mg sodium Fiber: 0 fiber) Total Carbohydrate: 42g carbohydrate (34g sugars Cholesterol: 141mg cholesterol

556.

Austrian Nut Cookies

Serving: 10 sandwich cookies. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 1 cup all-purpose flour 2/3 cup finely chopped almonds 1/3 cup sugar 1/2 cup butter, softened 1/4 cup seedless raspberry jam FROSTING: 1 ounce unsweetened chocolate, melted and cooled 1/3 cup confectioners' sugar 2 tablespoons butter, softened Slivered almonds, optional

Direction Mix sugar, chopped almonds and flour in a bowl; mix in butter till dough just combines. Roll dough to 1/8-in. thick on floured surface; cut using 2-in. round cutter. Put on greased baking sheets, 1-in. apart; cover. Refrigerate them for 1 hour. Uncover; bake at 375 ° till edges are lightly browned or 7-10 minutes. Transfer to wire racks; fully cool. Spread 1/2 cookies with jam; top with another cookie. Frosting: Mix butter, confectioners ’ sugar and chocolate; spread over cookies. Use slivered almonds to decorate.

Nutrition Information Calories: 277 calories Total Fat: 18g fat (9g saturated fat) Sodium: 92mg sodium

Fiber: 2g fiber) Total Carbohydrate: 28g carbohydrate (16g sugars Cholesterol: 31mg cholesterol Protein: 4g protein.

557.

Banana Applesauce Cake

Serving: 16-20 servings. | Prep: 40mins | Cook: 25mins | Ready in:

Ingredients 1 cup butter, softened 2 cups sugar 4 eggs, separated 3 cups all-purpose flour 2 teaspoons baking powder 1 cup milk 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract FILLING: 2 cups sweetened applesauce 3 medium firm bananas, sliced 3 tablespoons lemon juice FROSTING: 1 cup sugar 2 egg whites 3 tablespoons water 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract 1/4 cup sweetened shredded coconut, toasted

Direction Cream sugar and butter in a big bowl until fluffy and light. Beat in egg yolk then extracts. Mix baking powder and flour together, then put into the creamed mixture alternating with milk while

beating well after every increment. Beat egg whites in a small bowl to form soft peaks, then fold into the batter gently. Transfer into 3 9-inch round baking pans coated with grease. Bake at 350 degrees until cake tests done, about 25 to 30 minutes. Allow to cool about 10 minutes, then take out of the pans and place on wire racks to cool fully. Split applesauce and spread on 2 cake layers. Dunk bananas in the lemon juice and place over applesauce. Stack on serving plate with plain layer on top. To make frosting, mix together salt, cream of tartar, water, egg whites and sugar in a big heavy saucepan on low heat. Beat using a hand mixer on low speed about one minute, then keep on beating at low speed over low heat for 8 to 10 minutes, until frosting reaches 160 degrees. Transfer into a big bowl, then put in vanilla. Beat on high speed for 7 minutes, until firm peaks form. Frost top and sides of the cake, then use coconut to sprinkle over. Keep in the fridge for storage.

Nutrition Information Calories: 332 calories Protein: 4g protein. Total Fat: 11g fat (7g saturated fat) Sodium: 191mg sodium Fiber: 1g fiber) Total Carbohydrate: 55g carbohydrate (39g sugars Cholesterol: 69mg cholesterol

558.

Banana Chip Cake

Serving: 16 servings. | Prep: 25mins | Cook: 40mins | Ready in:

Ingredients 1 package yellow cake mix (regular size) 1-1/4 cups water 3 large eggs 1/2 cup unsweetened applesauce 2 medium bananas, mashed 1 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts

Direction Whisk together applesauce, eggs, water and cake mix in a big bowl; blend the mixture for half a minute on low. Increase to medium speed and blend for 2 minutes. Mix in walnuts, chips and bananas. Use cooking spray to spray a 10-in fluted tube pan, then dust with flour; pour in batter. Bake at 350 degrees until a toothpick comes out clean when inserted in the cake ’ s middle, or about 40 to 50 minutes. Let the cake cool for 10 minutes; take out of the pan and place on a wire rack, then cool entirely.

Nutrition Information Calories: 233 calories Fiber: 1g fiber) Total Carbohydrate: 38g carbohydrate (24g sugars Cholesterol: 40mg cholesterol Protein: 3g protein. Total Fat: 9g fat (4g saturated fat) Sodium: 225mg sodium

559.

Banana Flip Cake

Serving: 16 servings. | Prep: 30mins | Cook: 30mins | Ready in:

Ingredients 1 package yellow cake mix (regular size) 1 package (3.4 ounces) instant banana or vanilla pudding mix 1-1/2 cups 2% milk 4 eggs FROSTING: 1/3 cup all-purpose flour 1 cup 2% milk 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1-1/2 teaspoons vanilla extract 2 tablespoons confectioners' sugar

Direction Use waxed paper to line 2 15 ” x10 ” x1 ” baking pans coated with grease, then grease the paper and put aside. Mix together eggs, milk, pudding mix and cake mix in a big bowl, then beat on low speed about half a minute. Continue to beat on medium about 2 minutes. Spread the batter into prepped pans and bake at 350 degrees until a toothpick exits clean after being inserted into the center, about 12 to 15 minutes. Allow to cool about 5 minutes prior to inverting on wire racks to cool thoroughly. Peel off waxed paper gently. In the meantime, whisk together milk and flour in a small saucepan until smooth. Bring mixture to a boil, then cook and stir until thickened, about 2 minutes. Take away from the heat, then place on a cover and allow to cool to room temperature.

Cream together sugar, shortening and butter in the bowl of a heavy-duty stand mixer until fluffy and light. Beat in vanilla. Put in milk mixture and beat on high until fluffy, about 10 to 15 minutes. Put on a big cutting board with one cake and spread frosting over top. Put leftover cake on top and sprinkle with more confectioners' sugar. Cut cake into slices and chill leftovers.

Nutrition Information Calories: 355 calories Sodium: 372mg sodium Fiber: 0 fiber) Total Carbohydrate: 49g carbohydrate (35g sugars Cholesterol: 71mg cholesterol Protein: 4g protein. Total Fat: 16g fat (7g saturated fat)

560.

Banana Rum Sundaes For Two

Serving: 2 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1 tablespoon butter 1/4 cup packed brown sugar Dash ground nutmeg 2 medium firm bananas, halved and sliced 2 tablespoons golden raisins 1 tablespoon rum 1 tablespoon sliced almonds, toasted 1-1/3 cups vanilla ice cream

Direction Melt the butter in a large nonstick skillet on medium-low heat. Stir brown sugar and nutmeg into the mix till blended. Turn off heat; add the almonds, raisins, rum and bananas. Cook on medium heat, stirring gently, until bananas are slightly softened and glazed for about 3-4 minutes. Serve alongside the ice cream.

Nutrition Information Calories: 497 calories Protein: 5g protein. Total Fat: 17g fat (10g saturated fat) Sodium: 124mg sodium Fiber: 4g fiber) Total Carbohydrate: 82g carbohydrate (63g sugars Cholesterol: 54mg cholesterol

561.

Banana Split Shortcake

Serving: 4 servings | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 8 slices pound cake (1/2 inch thick) or 4 individual round sponge cakes 2 medium firm bananas, cut into 1/4-inch slices 4 scoops vanilla ice cream 1/4 cup chocolate sauce

Direction Put cake slices on four individual plates. Top with ice cream and bananas. Garnish with chocolate sauce.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

562.

Berry Blue Pops

Serving: 18 pops. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 6 tablespoons berry blue gelatin 1 cup sugar, divided 2 cups boiling water, divided 2 cups cold water, divided 6 tablespoons strawberry gelatin 18 freezer pop molds or 18 paper cups (3 ounces each) and wooden pop sticks

Direction Melt 1/2 cup sugar and berry blue gelatin powder in 1 cup boiling water in small bowl. Mix 1 cup cold water in. Melt leftover sugar and strawberry gelatin powder in leftover boiling water in a different bowl. Mix leftover cold water in. Mix 1/2 strawberry gelatin mixture and 1/2 berry blue gelatin mixture in small bowl. Put all in freezer till slushy or for 1 3/4-2 hours. Swirl 3 colors as desired in a big bowl. Fill each cup/mold with 1/4 cup gelatin mixture. Put holders on top. For cups (if used), top with foil then insert sticks through foil. Freeze till firm.

Nutrition Information Calories: 77 calories Sodium: 21mg sodium Fiber: 0 fiber) Total Carbohydrate: 19g carbohydrate (19g sugars Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1 starch. Total Fat: 0 fat (0 saturated fat)

563.

Black Cherry Sherbet

Serving: 2-1/2 quarts. | Prep: 25mins | Cook: 20mins | Ready in:

Ingredients 4 cups fresh or frozen quartered pitted dark sweet cherries, thawed 1 cup sugar 2 liters black cherry soda, chilled 1 can (14 ounces) sweetened condensed milk 1 cup (6 ounces) miniature semisweet chocolate chips

Direction In a large saucepan, cook cherries and sugar on medium heat until slightly thickened for about 15 minutes, stir once in a while. Add into a large bowl; let it cool down to room temperature. Refrigerate till chilled. Stir soda, milk and chocolate chips into the mix. Fill the mixture into cylinder of ice cream freezer until two-thirds full; freeze following manufacturer ’ s directions. (Refrigerate the rest of the mixture till ready to freeze.) Add the ice cream into freezer containers, leave headspace for expansion. Freeze till firm for 2-4 hours. Repeat the process with the rest of the ice cream mixture.

Nutrition Information Calories: 213 calories Fiber: 1g fiber) Total Carbohydrate: 43g carbohydrate (41g sugars Cholesterol: 7mg cholesterol Protein: 2g protein. Total Fat: 5g fat (3g saturated fat) Sodium: 39mg sodium

564.

Blackberry Topped Sponge Cakes

Serving: 6 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 6 individual round sponge cakes 4 cups fresh blackberries 1/4 cup blackberry brandy 1-1/4 teaspoons sugar Whipped cream, optional

Direction Put the sponge cakes on serving platters. Place three blackberries on top. Blend the remainder of the blackberries using a food processor; blend until it turns into a puree. Filter to remove pulp and seeds. Pour puree into a small saucepan. Mix in sugar and brandy while stirring. Allow to boil and continue cooking until half of the liquid has evaporated, periodically stirring. Pour it over the berries. Use whipped cream as a topping if preferred.

Nutrition Information Calories: 141 calories Cholesterol: 28mg cholesterol Protein: 3g protein. Diabetic Exchanges: 1 starch Total Fat: 2g fat (1g saturated fat) Sodium: 181mg sodium Fiber: 5g fiber) Total Carbohydrate: 26g carbohydrate (15g sugars

565.

Blue Ribbon Apple Pie

Serving: 8 servings. | Prep: 45mins | Cook: 55mins | Ready in:

Ingredients Pastry for double-crust pie (9 inches) WALNUT LAYER: 3/4 cup ground walnuts 2 tablespoons brown sugar 2 tablespoons lightly beaten egg 1 tablespoon butter, melted 1 tablespoon 2% milk 1/4 teaspoon lemon juice 1/4 teaspoon vanilla extract FILLING: 6 cups sliced peeled tart apples (4-5 medium) 2 teaspoons lemon juice 1/2 teaspoon vanilla extract 3/4 cup sugar 3 tablespoons all-purpose flour 1-1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 3 tablespoons butter, cubed TOPPING: 1 teaspoon 2% milk 2 teaspoons sugar

Direction

Set oven at 375 ° and start preheating. Take the pastry to a lightfloured surface. Roll half of the pastry to a 1/8-inch thick circle. Move the rolled pastry to a 9-inch plate. Use rim to cut the pastry evenly. Combine walnut layer ingredients together until well combined in a small bowl. Add the mixture over the bottom of the pastry shell and spread out. Keep in the fridge while making filling. To make filling, toss vanilla, lemon juice and apples together in a big bowl. In a small bowl, combine salt, nutmeg, cinnamon, flour and sugar, add them to the apple mixture and toss together to coat. Add the filling on top of the walnut layer, dot butter over. Roll the rest of the pastry dough into a 1/8-inch-thick circle. Put it on top of the filling. Cut, seal and fold the edges. Brush milk on top, dredge sugar over. Slit the pastry a few times. Put the pie on a baking tray. Put them in the preheated oven and start baking until the filling bubbles and the crust turns golden brown, or for 55 to 65 minutes. Use foil to cover the edge loosely to prevent overbrowning during the last 10 minutes, if necessary. Take out the foil. Take the pie to a wire rack and let cool.

Nutrition Information Calories: 611 calories Protein: 6g protein. Total Fat: 36g fat (10g saturated fat) Sodium: 234mg sodium Fiber: 3g fiber) Total Carbohydrate: 67g carbohydrate (33g sugars Cholesterol: 31mg cholesterol

566.

Blueberry Apple Cobbler With Almond Topping

Serving: 12 servings. | Prep: 25mins | Cook: 30mins | Ready in:

Ingredients 2/3 cup sugar 3 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 5 cups fresh or frozen unsweetened blueberries 1-1/4 cups shredded peeled apples (about 2 medium) 2 tablespoons lemon juice BISCUIT TOPPING: 1-3/4 cups all-purpose flour 1/4 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup cold butter, cubed 1/2 cup half-and-half cream 1/2 cup plain yogurt 1 teaspoon vanilla extract ALMOND CRUMBLE: 1/2 cup sliced almonds, coarsely chopped 1/3 cup all-purpose flour 1/3 cup packed brown sugar 2 tablespoons cold butter

Direction

Set the oven to 375 degrees to preheat. Mix together nutmeg, cinnamon, cornstarch and sugar in a big bowl. Put in lemon juice, apples and blueberries, then toss to coat. Turn to a 13-inch x9inch baking dish coated with grease. To make biscuit topping, combine together salt, baking powder, sugar and flour in a small bowl, then cut in butter until crumbly. Whisk together vanilla, yogurt and cream, then stir into flour mixture just until moisten. Drop over fruit by spoonfuls. To make almond crumble, mix together brown sugar, flour and almonds in a separate bowl, then slice in butter until crumbly. Sprinkle crumble on top. Bake until topping turns golden brown and filling bubbles, about 30 to 40 minutes. Allow to cool on wire rack about half an hour before serving.

Nutrition Information Calories: 341 calories Fiber: 3g fiber) Total Carbohydrate: 53g carbohydrate (31g sugars Cholesterol: 31mg cholesterol Protein: 4g protein. Total Fat: 13g fat (7g saturated fat) Sodium: 279mg sodium

567.

Bourbon Chocolate Pecan Pie

Serving: 8 | Prep: 20mins | Cook: 50mins | Ready in:

Ingredients 1 cup pecan halves 1 cup light corn syrup 1 cup white sugar 3 eggs 1/4 cup unsalted butter, melted 1/4 cup bourbon 1/2 teaspoon salt 1/3 cup dark chocolate chips 1/3 cup milk chocolate chips 1/3 cup white chocolate chips 1 pastry for a 9-inch pie crust 2 teaspoons milk, or as needed

Direction Preheat the oven to 190 ° C or 375 ° Fahrenheit. On a baking sheet, lay out the pecan halves. Toast the pecans for 6-10mins in the preheated oven until aromatic and golden, stir from time to time. Coarsely chop the pecans. In a big bowl, whisk salt, corn syrup, bourbon, sugar, melted butter, and eggs together. Mix in white chocolate chips, pecans, milk chocolate chips, and dark chocolate chips. Place pie crust in a nine-inch fluted glass pie plate; slather milk all over the crust. Bake the pie crust for 5-10mins in the preheated oven until completely heated. Transfer the filling over the hot crust.

Bake for 45mins in the preheated oven until the middle is mostly set and the edges are firm. Move to a cooling rack to cool for at least an hour. Serve.

Nutrition Information Calories: 631 calories; Total Fat: 31.8 Sodium: 337 Total Carbohydrate: 82.1 Cholesterol: 89 Protein: 6.4

568.

Bourbon Kissed Pecan Pie

Serving: 10 servings. | Prep: 25mins | Cook: 45mins | Ready in:

Ingredients Pastry for single-crust pie (9 inches) 3 eggs 3/4 cup sugar 3/4 cup dark corn syrup 2 tablespoons butter, melted 1 tablespoon bourbon 2 cups (12 ounces) semisweet chocolate chips 1 cup plus 3 tablespoons sweetened shredded coconut, divided 1 cup chopped pecans

Direction Preheat the oven to 350 ° . Roll dough to a 1/8-inch-thick round on a lightly floured surface; put to a pie plate 9-inch in size. Clip pastry to half inch outside rim of plate; flute the edge. Whisk bourbon, butter, corn syrup, sugar and eggs in a big bowl till combined. Mix in pecans, 1 cup coconut and chocolate chips. Put into the pastry shell; scatter the rest of coconut on top. Allow to bake for 45 to 50 minutes or till coconut is golden brown and filling is set. Let cool on a wire rack; serve or chill within 2 hours.

Nutrition Information Calories: 608 calories Fiber: 4g fiber) Total Carbohydrate: 74g carbohydrate (57g sugars Cholesterol: 78mg cholesterol

Protein: 6g protein. Total Fat: 35g fat (17g saturated fat) Sodium: 225mg sodium

569.

Bread Pudding For Two

Serving: 2 servings. | Prep: 10mins | Cook: 40mins | Ready in:

Ingredients 1-1/2 cups day-old buttered bread cubes (2 slices) 2 eggs 1 cup milk 1/4 cup sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Dash salt

Direction Divide bread between 2 8-oz. greased baking dishes; put aside. Beat salt, nutmeg, cinnamon, sugar, milk and eggs in a bowl; put over the bread. Bake for 40-45 minutes at 350 ° , uncovered, till inserted knife in middle exits clean. Slightly cool; serve warm.

Nutrition Information Calories: 318 calories Total Carbohydrate: 45g carbohydrate (32g sugars Cholesterol: 229mg cholesterol Protein: 12g protein. Total Fat: 10g fat (4g saturated fat) Sodium: 338mg sodium Fiber: 1g fiber)

570.

Bread Pudding With Praline Sauce

Serving: 16 | Prep: 15mins | Cook: 1hours10mins | Ready in:

Ingredients 1/4 cup butter, melted 2 cups half-and-half 2 cups milk 1 (1 pound) loaf soft French bread, torn into small pieces 3 eggs, lightly beaten 3 cups white sugar 4 teaspoons vanilla extract 1 1/2 teaspoons ground cinnamon 1/4 cup raisins, or more to taste (optional) 1/2 pound unsalted butter 1 cup heavy cream 1 cup brown sugar 1/2 cup chopped toasted pecans

Direction Set the oven to 165 ° C or 325 ° F to preheat. Use 1/4 cup of melted butter to coat a 9 ” x13 ” baking dish. Pour milk and half-and-half over bread in a big mixing bowl, then allow to soak for about 10 minutes prior to stirring gently. Stir eggs into bread mixture until blended. Put in sugar, vanilla extract, cinnamon and raisins, following this order, while stirring well into the mixture between additions. Scoop the bread mixture into prepped baking dish. In the preheated oven, bake for 50 minutes, until bread mixture is pudding-like and firm. In a heavy saucepan, stir together brown sugar, heavy cream and

1/2 pound of unsalted butter, then bring mixture to a boil. Lower heat to low and stir pecans into cream mixture. Simmer for 5 minutes, until sugar has dissolved and sauce is thickened. Drizzle mixture over bread pudding and serve.

Nutrition Information Calories: 540 calories; Sodium: 329 Total Carbohydrate: 68.2 Cholesterol: 103 Protein: 7.1 Total Fat: 27.8

571.

Broiled Pineapple Dessert

Serving: Makes 8 servings. | Prep: 10mins | Cook: | Ready in:

Ingredients 1 fresh pineapple , cored, peeled 3 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing 2 cups BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese 1/2 cup pomegranate seeds

Direction Preheat broiler. Cut pineapple crosswise into eight slices and arrange on the rack of broiler pan, or in a 15-inch x10-inch x1inch baking pan, then brush dressing over evenly. Broil pineapple 3-4 inches away from the heat source until heated through, about 4-5 minutes. Remove pineapple to a serving platter and put cottage cheese evenly on top. Sprinkle pomegranate seeds over top.

Nutrition Information Calories: 90 Sodium: 250 mg Total Carbohydrate: 14 g Cholesterol: 5 mg Protein: 6 g Saturated Fat: 1 g Fiber: 1 g Sugar: 11 g Total Fat: 2 g

572.

Brownie Toffee Trifle

Serving: 10-12 servings. | Prep: 45mins | Cook: 0mins | Ready in:

Ingredients 1 package fudge brownie mix (13-in. x 9-in. pan size) 4 teaspoons instant coffee granules 1/4 cup warm water 1-3/4 cups cold milk 1 package (3.4 ounces) instant vanilla pudding mix 2 cups whipped topping 1 package (11 ounces) vanilla or white baking chips 3 Heath candy bars (1.55 ounces each), chopped

Direction Follow package directions to prepare and bake brownies. Cool; slice into 3/4-in. cubes. Melt coffee granules in warm water. Beat pudding mix and milk for 2 minutes on low speed in a big bowl; beat coffee mixture in. Fold whipped topping in. Layer 1/2 brownie cubes, candy bars, vanilla chips and pudding in a 3-qt. trifle glass/bowl; repeat layers. Cover; refrigerate for 1 hour minimum before serving.

Nutrition Information Calories: 440 calories Sodium: 345mg sodium Fiber: 1g fiber) Total Carbohydrate: 66g carbohydrate (35g sugars Cholesterol: 12mg cholesterol Protein: 5g protein.

Total Fat: 18g fat (10g saturated fat)

573.

Butterscotch Angel Cake

Serving: 8 servings. | Prep: 20mins | Cook: 5mins | Ready in:

Ingredients 8 slices angel food cake 3/4 cup butter, melted, divided 1 cup packed brown sugar, divided 8 scoops butter brickle or butter pecan ice cream Butterscotch ice cream topping

Direction Put the slices of cake on a baking sheet that ’ s been greased. Coat them with 6 tablespoons of butter. Press a tablespoon of brown sugar on the slices. Broil them for 1-2 minutes, 5-6 inches away from the heat source, until bubbly. Flip the slices. Brush the rest of the butter on them Top with the rest of the brown sugar. Broil for another minute or two, until bubbly. Let them cool for 2 to 3 minutes. Best served with ice cream. Top with butterscotch.

Nutrition Information Calories: Cholesterol: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

574.

Butterscotch Chocolate Cake

Serving: 24 | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 1 (18.25 ounce) package chocolate cake mix 1 (16 ounce) jar butterscotch topping 1 (8 ounce) container frozen whipped topping, thawed 3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

Direction Prep and bake cake following packaging instructions, in a pan, 9x13 inch in size. Cool for half an hour on wire rack. Puncture warm cake with a dozen holes using the end of wooden spoon handle. Put the butterscotch topping on top of cake. Cool fully. Smear whipped topping, scatter candy bars over. Chill for not less than 2 hours prior to serving.

Nutrition Information Calories: 204 calories; Total Carbohydrate: 35.8 Cholesterol: 1 Protein: 2.1 Total Fat: 7.2 Sodium: 263

575.

Butterscotch Fudge

Serving: 24 | Prep: | Cook: 10mins | Ready in:

Ingredients 1 (14 ounce) can sweetened condensed milk 1 (11 ounce) package butterscotch chips 1/2 (11 ounce) package white chocolate chips 1 teaspoon butter flavored extract 1 teaspoon rum flavored extract

Direction Constantly mix white chocolate chips, butterscotch chips and condensed milk in medium saucepan on medium heat till smooth and melted. Take off heat; mix rum flavorings and butter in. Put in 9x13-in. dish. Cover; refrigerate for 30 minutes till firm. Cut; serve.

Nutrition Information Calories: 161 calories; Total Fat: 7.3 Sodium: 41 Total Carbohydrate: 20.7 Cholesterol: 7 Protein: 1.7

576.

Butterscotch Oatmeal Cookies

Serving: 48 | Prep: 15mins | Cook: 12mins | Ready in:

Ingredients 1 1/4 cups whole-wheat flour 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup butter, softened 1 cup packed light brown sugar 3/4 cup ground flax seed 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 3 cups oats 2 (6 ounce) packages butterscotch chips

Direction Preheat the oven to 165 degrees C (325 degrees F). Combine the baking soda, salt and flour in the bowl. Beat white sugar, flax seed, brown sugar and butter using the electric mixer in the big bowl till smooth. Beat in 1 egg till totally incorporated. Beat in final egg with vanilla extract. Put in flour mixture and beat till just incorporated. Fold the butterscotch chips and oats to the dough just enough to evenly mix; drop by ice cream scoop/heaping spoonfuls to the baking sheets. Bake in the preheated oven for 12-14 minutes till brown. Let cool down on the baking sheets for 3 minutes prior to taking out onto the cooling rack to let cool totally.

Nutrition Information Calories: 137 calories;

Total Fat: 6.5 Sodium: 95 Total Carbohydrate: 17.5 Cholesterol: 15 Protein: 1.8

577.

Caramel Apple Cream Pie

Serving: 8 servings. | Prep: 30mins | Cook: 35mins | Ready in:

Ingredients 1 pastry shell (9 inches) 1/4 cup butter, cubed 1/2 cup packed brown sugar 4 medium tart apples, peeled and cut into 1/2-inch chunks 1-1/2 teaspoons pumpkin pie spice, divided 1 to 2 tablespoons all-purpose flour 1/2 cup caramel ice cream topping 1/2 cup chopped pecans 1 package (8 ounces) cream cheese, softened 1/4 cup sugar 1 large egg 1 tablespoon lemon juice 1 teaspoon vanilla extract Whipped topping

Direction Line the unpricked pastry shell with heavy-duty foil that is doubly thick. Bake in an oven at 450 degrees for 8 minutes. Remove foil then bake for 5 more minutes, then cool on wire rack. In a big skillet, melt brown sugar and butter over medium heat. Stir in 1 teaspoon pumpkin pie spice and apples, and simmer, stirring frequently, until tender, about 12-15 minutes. Stir in the flour then cook while stirring for 1 minute. Drizzle caramel topping over the shell and sprinkle with pecans, then spoon apple mixture over the pecans and put aside.

In a big bowl, beat together vanilla, lemon juice, egg, sugar, and cream cheese until the mixture becomes smooth, then pour over the apples. Bake at 350 degrees until a knife inserted in the cream cheese layer turns out clean, about 35-45 minutes. Cool on wire rack then chill completely. Top with dollops of whipped topping and a sprinkling of leftover pumpkin pie spice to serve.

Nutrition Information Calories: 495 calories Protein: 5g protein. Total Fat: 29g fat (13g saturated fat) Sodium: 327mg sodium Fiber: 2g fiber) Total Carbohydrate: 57g carbohydrate (41g sugars Cholesterol: 78mg cholesterol

578.

Caramel Apple Strudel

Serving: 8 servings. | Prep: 35mins | Cook: 25mins | Ready in:

Ingredients 5 medium apples, peeled and chopped (5 cups) 3/4 cup apple cider or juice 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1 frozen puff pastry sheet, thawed 1/4 cup fat-free caramel ice cream topping 1 large egg 1 tablespoon water 1 tablespoon coarse sugar Sweetened whipped cream and additional caramel ice cream topping, optional

Direction Set oven to 375 ° F for preheating. Mix the first 6 ingredients in a large saucepan. Allow to boil. Lower heat and simmer without the cover until apples are tender, about 15-20 minutes; stir from time to time. Set aside and let it cool fully. Onto a large sheet of parchment paper, unfold puff pastry and roll into a 16x12-inch rectangular shape. Move the pastry with parchment paper to a baking sheet with the rectangle ’ s short side facing you. Arrange apples using a slotted spoon on bottom half to within 1 inch from the edge of the pastry. Sprinkle apples with caramel as topping. Starting with the bottom side, roll-up into a jelly-roll style. To seal and tuck ends under, pinch seams. Mix egg with water in a small bowl and brush onto pastry.

Drizzle with coarse sugar. Make a tear or slits on top. Bake until golden brown, about 25 minutes to half an hour. Swirl whipped cream and caramel as topping, if desired.

Nutrition Information Calories: 270 calories Fiber: 4g fiber) Total Carbohydrate: 46g carbohydrate (24g sugars Cholesterol: 26mg cholesterol Protein: 3g protein. Total Fat: 9g fat (2g saturated fat) Sodium: 140mg sodium

579.

Caramel Apple Cheesecake Bars

Serving: 2 dozen. | Prep: 45mins | Cook: 35mins | Ready in:

Ingredients 1-1/4 cups graham cracker crumbs 1/2 cup chopped pecans, toasted 1/2 cup butter, melted 3 tablespoons brown sugar APPLE LAYER: 4 cups thinly sliced peeled tart apples 1/4 cup all-purpose flour 1 tablespoon sugar CREAM CHEESE LAYER: 1 package (8 ounces) cream cheese, softened 3/4 cup sugar 3 tablespoons sour cream 1 teaspoon vanilla extract 2 eggs, lightly beaten CARAMEL LAYER: 1 package (14 ounces) caramels 1/3 cup 2% milk TOPPING: 1 cup chopped pecans, toasted 2/3 cup all-purpose flour 1/3 cup packed brown sugar 5 tablespoons butter, melted

Direction

Mix brown sugar, butter, pecans and cracker crumbs in a small bowl. Push on the bottom of a 13-inch x 9-inch baking pan that is well-greased. Bake for 8 to 10 minutes at 350 ° . Let to cool on a wire rack. Mix sugar, flour and apples in a small bowl. Ladle on top of the crust. Beat sugar and cream cheese in a small bowl until smooth. Then beat in vanilla and sour cream. Place in eggs and then beat on low speed barely until blended. Spread on top of apples. Mix milk and caramels in a small saucepan. Over medium heat, cook while stirring until smooth. Spread on top of the cream cheese layer. Mix the topping ingredients in a small bowl. Drizzle on top of caramel. Bake for 35 to 40 minutes at 350 ° or until the center is nearly set. Let to cool for 1 hour on a wire rack. Cover and chill for at least two hours. Slice into bars.

Nutrition Information Calories: 303 calories Protein: 4g protein. Total Fat: 17g fat (7g saturated fat) Sodium: 149mg sodium Fiber: 1g fiber) Total Carbohydrate: 35g carbohydrate (26g sugars Cholesterol: 47mg cholesterol

580.

Caramel Fudge Chocolate Cake

Serving: 15 servings. | Prep: 15mins | Cook: 35mins | Ready in:

Ingredients 1 package chocolate cake mix (regular size) 1 cup miniature semisweet chocolate chips, divided 1 jar (12-1/4 ounces) caramel ice cream topping, warmed 1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed 1 carton (8 ounces) frozen whipped topping, thawed 1/2 cup English toffee bits or almond brickle chips

Direction Make a batter by following the package directions. Add in 3/4 cup of chocolate chips. Spread the batter in a 13x9-inch greased baking pan, baking for 35 to 40 minutes at 350 ° F, doing a toothpick test to check if the cake is done. Poke holes in the hot cake with a skewer or meat fork. Pour the fudge toppings and caramel over the whole cake. Place on a wire rack and let the cake cool. Finish by adding whipped topping, cover with the rest of the chocolate chips and toffee bits. Keep in the refrigerator.

Nutrition Information Calories: 446 calories Fiber: 2g fiber) Total Carbohydrate: 70g carbohydrate (53g sugars Cholesterol: 40mg cholesterol Protein: 5g protein. Total Fat: 18g fat (8g saturated fat) Sodium: 426mg sodium

581.

Casserole Carrot Cake

Serving: 6-8 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 cup all-purpose flour 1 cup sugar 1-1/4 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/2 cup canola oil 2 eggs 1-1/2 cups grated or finely chopped carrots (about 4 medium) 1 can (8 ounces) crushed pineapple, well drained 3/4 cup chopped pecans 1 can (16 ounces) cream cheese frosting

Direction Mix together the first 8 ingredients in a large bowl. Slowly beat in oil. Put in eggs, one each time, beating well after each addition. Mix in pecans, pineapple and carrots. Transfer onto an 8-inch round microwave-safe casserole dish coated with grease. Microwave without a cover, at 70% power, till a moist area around 1 1/2 inch in diameter remains in the center (when you touch, cake will stick to your finger yet the spot underneath will be almost dry), 9-11 minutes. Place on a wire rack; cool completely. Invert onto a serving plate. Frost the cake. Keep in a refrigerator.

Nutrition Information Calories: 645 calories Total Fat: 33g fat (5g saturated fat) Sodium: 492mg sodium Fiber: 3g fiber) Total Carbohydrate: 86g carbohydrate (68g sugars Cholesterol: 53mg cholesterol Protein: 5g protein.

582.

Cheesecake Praline Squares

Serving: 15 servings. | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 2-1/2 cups all-purpose flour 1 cup butter, melted 2/3 cup finely chopped pecans 2 tablespoons confectioners' sugar FILLING: 3 packages (8 ounces each) cream cheese, softened 2/3 cup sugar 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla extract 1/2 teaspoon grated lemon peel 4 eggs, lightly beaten TOPPING: 1 cup packed brown sugar 1 cup heavy whipping cream 1 cup chopped pecans 1-1/2 teaspoons vanilla extract

Direction Mix confectioners ’ sugar, pecans, butter and flour in a big bowl. Press into an ungreased 13x9-in. baking dish. Bake it at 350 ° till lightly browned for 20-24 minutes. Allow to cool on a wire rack. Beat sugar and cream cheese till smooth in a big bowl. Add lemon peel, vanilla and milk. Add eggs; beat on low speed till just combined. Put on crust. Bake at 350 ° till edges are lightly browned for 35-40 minutes. Cool on wire rack.

Mix cream and brown sugar in a small saucepan. Cook and mix on medium heat till it boils. Lower heat; simmer for 10 minutes, uncovered. Take it off the heat; mix in vanilla and pecans. Put on top of cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.

Nutrition Information Calories: 582 calories Total Carbohydrate: 57g carbohydrate (40g sugars Cholesterol: 137mg cholesterol Protein: 9g protein. Total Fat: 37g fat (17g saturated fat) Sodium: 231mg sodium Fiber: 2g fiber)

583.

Cheesecake Strawberry Ice Cream

Serving: 1 gallon. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 3 cups sugar 3 tablespoons all-purpose flour Pinch salt 8 cups milk 4 eggs, lightly beaten 1 package (8 ounces) cream cheese, cubed 1 teaspoon vanilla extract 3 cups fresh or frozen unsweetened strawberries, thawed 2 cups heavy whipping cream

Direction Combine salt, flour and sugar in heavy saucepan. Put in milk gradually until the mixture becomes smooth. Boil over medium heat and cook while stirring until thickened, about 2 mins. Take away from heat; let cool slightly. Whisk a small amount of the hot milk mixture into eggs; put all back into pan, whisking constantly. Over low heat, cook while stirring the mixture until coating back of the spoon and achieving 160 degrees. Stir in cream cheese until it is melted. Take away from heat. Place the pan into a bowl of the ice water to cool quickly; stir about 2 mins. Stir in the vanilla. The press the plastic wrap onto the custard surface. Place in the refrigerator for several hours up to overnight. Stir cream and strawberries into the custard. Fill 2/3 full cylinder of the ice cream freezer; freeze following the manufacturer ’ s instructions. Place the remaining mixture in refrigerator until it is ready to freeze. Place the ice cream in freezer container once it is frozen; freeze about 2 to 4 hours. Then serve.

Nutrition Information Calories: 202 calories Protein: 4g protein. Total Fat: 11g fat (6g saturated fat) Sodium: 65mg sodium Fiber: 0 fiber) Total Carbohydrate: 24g carbohydrate (23g sugars Cholesterol: 61mg cholesterol

584.

Cherry Chocolate Cake

Serving: 24 | Prep: | Cook: | Ready in:

Ingredients 1/2 cup butter 1 1/2 cups white sugar 2 eggs 1 teaspoon almond extract 1/2 cup unsweetened cocoa powder 1 3/4 cups cake flour 1 1/4 teaspoons baking soda 1 teaspoon salt 1 (21 ounce) can cherry pie filling

Direction Set oven to 350 ° F (175 ° C) to preheat. Gently butter and flour a 9x13-inch baking pan. Beat together sugar and butter until fluffy and light. Stir in almond extract and eggs, beating until well combined. Put in cocoa powder and stir until thoroughly incorporated. Mix salt, baking soda, and cake flour together with your hand. Put flour mixture into the butter mixture and mix just until incorporated. Mix in cherry pie filling. Transfer batter to the prepared pan. Bake for 30 to 35 minutes at 175 degrees C (350 degrees F) until a toothpick comes out clean from the center. Allow cake to cool; frost cooled cake with chocolate buttercream.

Nutrition Information Calories: 159 calories; Total Fat: 4.6

Sodium: 201 Total Carbohydrate: 28.6 Cholesterol: 26 Protein: 1.9

585.

Cherry Chocolate Coconut Cupcakes

Serving: 2 dozen. | Prep: 35mins | Cook: 20mins | Ready in:

Ingredients 1 package (10 to 12 ounces) vanilla or white chips 1/2 cup butter, cubed 1 cup heavy whipping cream 1 teaspoon coconut extract 1 can (21 ounces) cherry pie filling 1 cup buttermilk 2 large eggs 2 cups all-purpose flour 2 cups sugar 3/4 cup baking cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 6 packages (1.9 ounces each) chocolate-covered coconut candy bars 1/2 cup semisweet chocolate chips 1 teaspoon shortening 24 maraschino cherries, well drained 3-1/4 cups confectioners' sugar 2 tablespoons coarse sugar

Direction For making ganache, in a large bowl, place butter and vanilla chips. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Blend in extract. Allow at least

4 hours to cool while covering in refrigerator, stirring occasionally. In a large bowl, beat the eggs, buttermilk and pie filling until well blended. Combine the sugar, flour, baking soda, cocoa, salt and baking powder; beat into pie filling mixture gradually until blended. Fill 24 paper-lined muffin cups to about one-third full. Break candy bars in half; in center of each cupcake, place half of a candy bar. Using 2 tablespoonful batter to cover each. Bake at 375 ° for nearly 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow 10 minutes to cool before taking away from pans to wire racks for cooling completely. In the meantime, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. On a baking sheet with waxed paperlined, place the mixture. Cool in refrigerator until set. Take away ganache from refrigerator; beat in confectioners' sugar gradually until frosting is fluffy and light. Pipe over cupcakes; use coarse sugar to sprinkle. Have chocolate-dipped cherries for garnishing.

Nutrition Information Calories: 426 calories Total Carbohydrate: 67g carbohydrate (54g sugars Cholesterol: 44mg cholesterol Protein: 4g protein. Total Fat: 16g fat (10g saturated fat) Sodium: 255mg sodium Fiber: 1g fiber)

586.

Cherry Nut White Fudge

Serving: 2 pounds. | Prep: 30mins | Cook: 30mins | Ready in:

Ingredients 2 teaspoons plus 1/4 cup butter, divided 2 cups sugar 1 cup half-and-half cream 1/4 cup light corn syrup 1/2 teaspoon salt 1 cup miniature marshmallows 1 teaspoon vanilla extract 1/2 cup pecan halves 1/3 cup red candied cherries 1/3 cup green candied cherries

Direction Use foil to line an 8-in. square dish and use 2 teaspoons butter to grease the foil; put aside. Mix together the remaining butter, cream, corn syrup, salt and sugar in a large heavy saucepan. Heat until boiling on medium heat, stir until sugar dissolves. Cook on medium-low heat, do not stir, till soft-ball stage (a candy thermometer reads 240 ° ). Take off from heat; stir marshmallows and vanilla into the mixture. Use a wooden spoon to beat the mixture till it begins to lose its gloss for about 10 minutes. Fold pecans and candied cherries into the mix. Transfer into the prepared pan. Refrigerate until firm for 2 hours. Lift fudge out of the pan using foil. Take off the foil; slice the fudge into 1-in. squares. For storage, keep in an airtight container in the refrigerator.

Nutrition Information Calories: 54 calories Total Carbohydrate: 9g carbohydrate (8g sugars Cholesterol: 4mg cholesterol Protein: 0 protein. Diabetic Exchanges: 1/2 starch. Total Fat: 2g fat (1g saturated fat) Sodium: 29mg sodium Fiber: 0 fiber)

587.

Chewy Pecan Pie Bars

Serving: 16 | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1/4 cup butter, melted 2 cups packed brown sugar 4 eggs 2/3 cup all-purpose flour 2 teaspoons vanilla extract 1/4 teaspoon baking soda 1/4 teaspoon salt 2 cups chopped pecans 1 teaspoon confectioners' sugar, or to taste

Direction Preheat the oven to 175 ° C or 350 ° F. Spread melted butter in a 13 by 9-inch baking pan. In a bowl, beat salt, brown sugar, baking soda, eggs, vanilla extract, and flour together until smooth; mix in pecans. Transfer the sugar mixture on top of the melted butter in the baking pan. Bake for 30-35 minutes in the preheated oven until golden and set. Take it out of the oven, then sprinkle lightly with confectioners' sugar. Chill for about 10 minutes until cool enough to touch easily; slice into bars.

Nutrition Information Calories: 263 calories; Sodium: 102 Total Carbohydrate: 33.2 Cholesterol: 54

Protein: 3.4 Total Fat: 14

588.

Chocolate Banana Cream Cake

Serving: 12 servings. | Prep: 30mins | Cook: 20mins | Ready in:

Ingredients 1/2 cup butter, softened 1-1/4 cups sugar 2 eggs, separated 1-1/2 cups mashed ripe bananas (about 3 medium) 1/4 cup sour cream 2 teaspoons vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt FILLING/FROSTING: 1-1/2 cups cold 2% milk 1 package (3.4 ounces) instant banana cream pudding mix 1 can (16 ounces) chocolate frosting 2 medium firm bananas, sliced 3 tablespoons lemon juice

Direction Beat butter and sugar in a large mixing bowl until fluffy and light. Whisk in egg yolks. Whisk in vanilla, sour cream, and bananas. Mix salt, baking soda, and flour together; mix into creamed mixture until well combined. Beat egg whites in a small mixing bowl until forming stiff peaks. Add to the batter and fold gently. Pour batter into 2 greased and floured 9-inch round baking pans. Bake for 20 to 25 minutes at 350 ° until a toothpick comes out clean from the center. Allow to cool in pans for 10 minutes before transferring to wire racks to

cool completely. To make filling, beat pudding mix and milk together in a small mixing bowl for 2 minutes. Allow to sit until soft-set, about 2 minutes. Chill, covered, until cold. Whisk frosting in a small mixing bowl until fluffy and light. Arrange bananas in a small mixing bowl; add lemon juice and toss to combine. Lay one cake layer on a serving plate; spoon 3 tablespoons frosting onto the cake and spread evenly. Whisk pudding; distribute half over frosting layer. Arrange half of the bananas over pudding; top with the remaining cake layer. Repeat layering process of frosting, filling, and bananas. Spread sides and garnish top edge of the cake with the rest of frosting. Chill the cake in the fridge.

Nutrition Information Calories: 490 calories Sodium: 459mg sodium Fiber: 2g fiber) Total Carbohydrate: 74g carbohydrate (52g sugars Cholesterol: 62mg cholesterol Protein: 4g protein. Total Fat: 20g fat (10g saturated fat)

589.

Chocolate Cheesecake Squares

Serving: about 2 dozen. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 1 cup all-purpose flour 1/2 cup sugar 3 tablespoons baking cocoa 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup cold butter, cubed 1 large egg yolk 1 teaspoon vanilla extract 1/2 cup finely chopped walnuts FILLING: 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1/2 cup sour cream 1 tablespoon all-purpose flour 2 teaspoons grated orange zest 1/4 teaspoon salt 1 large egg, lightly beaten 1 large egg white, lightly beaten 1/2 teaspoon vanilla extract Chocolate sprinkles, optional

Direction Use foil to line a 9-inch square baking pan; then grease the foil and reserve. Mix in a large bowl the first five ingredients. Cut in butter until mixture is similar to fine crumbs. Mix in the walnuts,

vanilla and egg yolk. Push down onto the bottom of prepared pan. Put in the oven and bake for 15 minutes at 325 ° F. Beat sugar and cream cheese in a small bowl until smooth. Mix in the salt, orange zest, flour and sour cream. Mix in the vanilla, egg white and egg on low speed just until mixed. Place filling over warm crust. Put in the oven and bake for 20-25 minutes or until middle is nearly set. Let it cool for 1 hour on a wire rack. Decorate with chocolate sprinkles if wished. Put in the refrigerator overnight. Lift out of the pan using foil; take off foil. Slice into 1-inch squares.

Nutrition Information Calories: 142 calories Total Carbohydrate: 12g carbohydrate (7g sugars Cholesterol: 40mg cholesterol Protein: 3g protein. Total Fat: 10g fat (5g saturated fat) Sodium: 135mg sodium Fiber: 0 fiber)

590.

Chocolate Chip Granola Bars

Serving: about 3 dozen. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 6 cups quick-cooking oats 3 ounces mixed dried fruit 1 cup packed brown sugar 1 cup butter, melted 1 cup corn syrup 1/2 cup miniature chocolate chips 1/2 cup sweetened shredded coconut Vanilla frosting and yellow food coloring, optional

Direction Mix initial 7 ingredients in big bowl. Spread in 15x10x1-in. greased baking pan. Bake for 20-25 minutes till edges are golden brown at 350 ° . On wire rack, cool. Cut to squares with a knife/cut to shapes with cookie cutters. If desired, tint frosting; frost bars. Individually wrap bars in waxed paper/foil or store in airtight container.

Nutrition Information Calories: 169 calories Fiber: 2g fiber) Total Carbohydrate: 25g carbohydrate (12g sugars Cholesterol: 14mg cholesterol Protein: 2g protein. Total Fat: 7g fat (4g saturated fat) Sodium: 69mg sodium

591.

Chocolate Chip Marshmallow Bars

Serving: 3 dozen. | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 1 cup shortening 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups miniature marshmallows 1-1/2 cups semisweet chocolate chips 3/4 cup chopped walnuts

Direction Cream sugars and shortening till fluffy and light in big bowl. One by one, add eggs, beating well after every addition; beat vanilla in. Mix salt, baking soda and flour; add to creamed mixture slowly. Stir well. Mix walnuts, chips and marshmallows in. Spread in 13x9-in. greased baking pan; bake for 25-30 minutes till golden brown at 350 ° . On wire rack, cool; cut to bars.

Nutrition Information Calories: 173 calories Total Carbohydrate: 22g carbohydrate (14g sugars Cholesterol: 12mg cholesterol Protein: 2g protein. Total Fat: 9g fat (3g saturated fat)

Sodium: 108mg sodium Fiber: 1g fiber)

592.

Chocolate Cinnamon Rolls With Icing

Serving: 1 dozen. | Prep: 30mins | Cook: 25mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 3/4 cup warm water (110 ° to 115 ° ) 1/4 cup shortening 1 teaspoon salt 1/4 cup plus 3 tablespoons sugar, divided 1 large egg 1/3 cup baking cocoa 2-1/4 cups all-purpose flour, divided 1 tablespoon butter, softened 1-1/2 teaspoons ground cinnamon QUICK WHITE ICING: 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 1-1/2 tablespoons whole milk

Direction Melt yeast in warm water in a large bowl; allow to stand for 5 minutes. Put in 1 cup flour, cocoa, egg, 1/4 cup sugar, salt and shortening; whisk for 2 minutes. Mix in remaining flour and use a spoon to blend until turns smooth. Cover and allow to rise for about 1 hour in a warm place until twice in volume. Then stir dough down and place onto a well-floured surface (dough will be soft). Turn out into a 12x9-inch rectangle. Gently spread with butter. Combine remaining sugar and cinnamon; dust over butter. Roll up cautiously, starting at a wide end. Slice into 12 portions and put in a greased 9-inch square baking pan. Allow to rise in a

warm place, cover, about 45 minutes until twice in volume. Put in the oven and bake for 25 minutes at 375 ° F. In the meantime, to make icing, beat all ingredients in a small bowl until mixture reaches desired spreading consistency. Then frost rolls while still warm.

Nutrition Information Calories: 214 calories Cholesterol: 21mg cholesterol Protein: 4g protein. Total Fat: 6g fat (2g saturated fat) Sodium: 214mg sodium Fiber: 1g fiber) Total Carbohydrate: 37g carbohydrate (17g sugars

593.

Chocolate Hazelnut Mousse Cups

Serving: 6 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 1 package (10 ounces) frozen puff pastry shells, thawed 1/2 cup heavy whipping cream 1 to 2 tablespoons confectioners' sugar 1/4 teaspoon vanilla extract 1/2 cup mascarpone cheese 1/2 cup Nutella 1/4 teaspoon ground cinnamon 2 tablespoons miniature semisweet chocolate chips Additional miniature semisweet chocolate chips, melted, optional 2 tablespoons chopped hazelnuts, toasted

Direction Follow package directions to bake pastry shells; completely cool. Beat cream till it starts to thicken in small bowl. Add vanilla and confectioners ’ sugar; beat till soft peaks form. Beat cinnamon, Nutella and mascarpone cheese till blended in another bowl. Fold chocolate chips and whipped cream in; put in pastry shells. Drizzle melted chocolate (optional). Sprinkle hazelnuts; refrigerate till serving.

Nutrition Information Calories: 581 calories Total Fat: 48g fat (19g saturated fat) Sodium: 269mg sodium Fiber: 2g fiber) Total Carbohydrate: 36g carbohydrate (19g sugars

Cholesterol: 74mg cholesterol Protein: 9g protein.

594.

Chocolate Heart Cookies

Serving: about 2 dozen. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 1 cup butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 cup baking cocoa 1 cup vanilla or white chips 2 tablespoons shortening, divided 1/2 cup semisweet chocolate chips

Direction Cream sugar and butter till fluffy and light in small bowl; beat vanilla in. Mix cocoa and flour; add to creamed mixture slowly. Stir well. Roll dough out to 1/4-in. thick on lightly floured surface; use 3in. heart-shaped cookie cutter to cut. Put on ungreased baking sheets, 2-in. apart. Bake for 8-10 minutes till firm at 375 ° . Transfer to wire racks; cool. Melt 1 tbsp. shortening and vanilla chips for 1 minute at 70% powder in microwave; mix. Microwave at extra 10- to 20-second intervals, mixing till smooth. Dip both cookies ’ sides in melted mixture; let excess drip off. Put on waxed paper; stand till set. Melt leftover shortening and chocolate chips in microwave; mix till smooth. Drizzle on cookies; put on wire racks to dry.

Nutrition Information

Calories: 188 calories Sodium: 84mg sodium Fiber: 1g fiber) Total Carbohydrate: 19g carbohydrate (6g sugars Cholesterol: 22mg cholesterol Protein: 2g protein. Total Fat: 12g fat (7g saturated fat)

595.

Chocolate Rum Fondue

Serving: 1-1/2 cups. | Prep: 5mins | Cook: 5mins | Ready in:

Ingredients 3 milk chocolate Toblerone candy bars (3.52 ounces each), coarsely chopped 2/3 cup heavy whipping cream 4 teaspoons rum or 1/2 teaspoon rum extract Pear slices, cubed cake, large marshmallows and/or macaroon cookies

Direction Combine the cream and candy bars in a small, hefty cooking pan. Cook on medium-low heat, stirring until it has blended. Turn off the heat then add the rum, stirring it in. Pour the sauce in a small fondue pot and keep it warm. This can be served and partnered with any of your preferred dippers.

Nutrition Information Calories: 358 calories Protein: 4g protein. Total Fat: 23g fat (14g saturated fat) Sodium: 35mg sodium Fiber: 1g fiber) Total Carbohydrate: 33g carbohydrate (27g sugars Cholesterol: 46mg cholesterol

596.

Chocolate S'mores Tart

Serving: 16 servings. | Prep: 45mins | Cook: 10mins | Ready in:

Ingredients 1-1/2 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted FILLING: 10 ounces bittersweet chocolate, chopped 1/4 cup butter, cubed 1-1/2 cups heavy whipping cream TOPPING: 5 large egg whites 1 cup sugar 1/4 teaspoon cream of tartar

Direction In a small bowl, mix together sugar and cracker crumbs; mix in butter. Press onto the 1/2 in. up sides and bottom of an ungreased 9-in. fluted tart pan with removable bottom. Chill in refrigerator for 30 minutes. Add chocolate and butter into a large bowl. In a small saucepan, heat cream until just boiling. Pour atop the butter and chocolate; let sit for 5 minutes. Use a whisk to mix till smooth. Pour into the prepared tart shell. Chill in refrigerator until set, for 1 hour. Add the egg whites into a large bowl; let sit for 30 minutes at room temperature. In a metal bowl over simmering water or the top of a double boiler, mix cream of tartar, sugar and egg whites. Beat for 1 minute on low speed. Keep on beating on low until it reads 160 ° on a thermometer, for about 5 minutes. Pour into a large bowl; on

high, beat until it can hold stiff glossy peaks and mixture is slightly cooled down, for about 5 minutes. Spread meringue over the tart. If you wish, heat meringue using a kitchen torch or broil it 2 in. from heat till meringue is light brown, for 30-45 seconds. Chill leftovers in refrigerator.

Nutrition Information Calories: 332 calories Sodium: 122mg sodium Fiber: 2g fiber) Total Carbohydrate: 33g carbohydrate (25g sugars Cholesterol: 49mg cholesterol Protein: 4g protein. Total Fat: 24g fat (13g saturated fat)

597.

Chocolate Turtle Cake

Serving: 16 servings. | Prep: 03hours00mins | Cook: 20mins | Ready in:

Ingredients 1 cup dark baking cocoa 1 cup boiling water 1 cup butter, softened 2-1/4 cups sugar 4 eggs 1-1/2 teaspoons vanilla extract 2-3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup buttermilk CARAMEL LAYER: 1 teaspoon butter 1 cup chopped pecans 1/2 cup plus 1 tablespoon sugar 1/2 cup plus 1 tablespoon packed brown sugar 1 cup heavy whipping cream, divided 1/2 cup dark corn syrup 6 tablespoons butter, cubed GANACHE LAYER: 1 teaspoon butter 1 cup chopped pecans 1 cup dark chocolate chips 2/3 cup heavy whipping cream

FROSTING: 2 ounces unsweetened chocolate, chopped 1/3 cup dark chocolate chips 4 cups confectioners' sugar 3/4 cup butter, softened 1/4 cup milk 1 tablespoon dark baking cocoa 1 teaspoon vanilla extract GARNISHES: Chocolate curls or other decorations

Direction In boiling water, dissolve cocoa; cool. Cream sugar and butter till fluffy and light in a big bowl. One by one, add eggs; beat well after each. Beat in vanilla. Mix salt, baking powder, baking soda and flour. Alternately with cocoa mixture and buttermilk, add to creamed mixture, beating well after each. Put in 3 9-in. round greased and floured baking pans; bake it at 350 ° till inserted toothpick in middle exits clean for 20-25 minutes. Cool for 10 minutes. Transfer from pans onto wire racks; fully cool. Caramel layer: Line foil on 9-in. round pan; use butter to grease foil. Sprinkle pecans; put aside. Boil butter, corn syrup, 1/2 cup cream, brown sugar and sugar in a big heavy saucepan on medium heat; mix and cook for 5 minutes till blended and smooth. Mix in leftover cream slowly; boil, constantly mixing, on medium low heat. Mix and cook for 10 minutes till, soft-ball stage, candy thermometer reads 238 ° . Take off heat; put into prepped pan quickly. Don ’ t scrape the saucepan. Cool. Ganache layer: Line foil on 9-in. round pan; use 1 tsp. butter to grease foil. Sprinkle pecans; put aside. In a small bowl, put in

chocolate chips. Boil cream in a small saucepan. Put on chocolate; whisk till smooth. Put on pecans; cool it to room temperature. Chill till set. Frosting: Melt chocolate chips and unsweetened chocolate in a microwave; mix till smooth. Slightly cool. Beat vanilla, cocoa, milk, butter and confectioners ’ sugar till smooth in a big bowl; beat in melted chocolate. Cake assembly: Put 1 cake layer onto serving plate. Remove the foil from caramel; put over. Put another cake layer over; remove foil from ganache. Put over. Put leftover cake layer over; frost sides and top of cake. As desired, garnish.

Nutrition Information Calories: 1138 calories Total Fat: 59g fat (32g saturated fat) Sodium: 483mg sodium Fiber: 4g fiber) Total Carbohydrate: 152g carbohydrate (118g sugars Cholesterol: 153mg cholesterol Protein: 10g protein.

598.

Chocolate Covered Eggs

Serving: 2 dozen. | Prep: 60mins | Cook: 0mins | Ready in:

Ingredients 1/4 cup butter, softened 1 jar (7 ounces) marshmallow creme 1 teaspoon vanilla extract 3 cups plus 1 tablespoon confectioners' sugar, divided 3 to 4 drops yellow food coloring 2 cups (12 ounces) white baking chips or semisweet chocolate chips 2 tablespoons shortening Icing of your choice Assorted decorating candies

Direction Beat vanilla, marshmallow cr è me and butter till smooth in a big bowl; beat in 3 cups of confectioners ’ sugar slowly. In a bowl, put 1/4 cup butter mixture, put in yellow food coloring; mix well. Form to 24 small balls; cover. Chill for 30 minutes. In plastic wrap, wrap plain mixture; chill it for 30 minutes. Use leftover confectioners ’ sugar to dust work surface. Divide plain dough to 24 pieces; around each yellow ball, wrap 1 plain dough piece; roll to egg shape. Put onto wax paper-lined baking sheet; use plastic wrap to cover. Freeze till firm for 15 minutes. Melt shortening and chips in a microwave; mix till smooth. In mixture, dip eggs; let excess drip off. Put eggs back on waxed paper; refrigerate till set for 30 minutes. Decorate as desired with decorating candies and icing. Keep in refrigerator in an airtight container.

Nutrition Information

Calories: 180 calories Cholesterol: 5mg cholesterol Protein: 1g protein. Diabetic Exchanges: 2 starch Total Fat: 7g fat (4g saturated fat) Sodium: 22mg sodium Fiber: 1g fiber) Total Carbohydrate: 31g carbohydrate (27g sugars

599.

Chocolate Raspberry Cream Puff Ring

Serving: 12 servings. | Prep: 01hours10mins | Cook: 35mins | Ready in:

Ingredients 1/2 cup fresh raspberries 2 tablespoons sugar 1/4 teaspoon cornstarch Dash salt 2 tablespoons red currant jelly PASTRY: 3/4 cup water 6 tablespoons butter, cubed 1/2 teaspoon salt 3/4 cup all-purpose flour 3 eggs FILLING: 2 cups heavy whipping cream 1/2 cup plus 3 tablespoons hot fudge ice cream topping, warmed, divided 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 1/2 cup miniature semisweet chocolate chips 1/2 cup chopped pecans

Direction Crush raspberries, setting aside the juice; drain and get rid of seeds. Combine together in a small heavy sauce pan the salt, cornstarch and sugar; Mix in jelly and the reserved juice. Make it boil; stir and cook for 1 minute or until it becomes thick. Put it to a small bowl; and let it chill inside the refrigerator. Use foil to

cover a baking sheet; then grease. Mark a circle that is 6 inches on the foil; reserve. Combine together in a large saucepan the salt, butter and water and make it boil. All at once, add flour and mix until forms a smooth ball. Take out from heat; for 5 minutes, let it stand. One at a time, add eggs, whisking well after every addition. Keep on beating until mixture is shiny and smooth. Onto prepared pan, drop butter by rounded tablespoonfuls, along the inside of the circle (slightly touching the mounds). Place inside the oven and bake for 35 to 40 minutes at 400 ° F or until golden brown in color. Take out the foil and send to a wire rack. Instantly slice a slit in the side of each puff to let the steam escape; then let it cool. Slowly slice ring in half horizontally and set aside the top; get rid of soft dough from inside using a fork. On a serving plate, place the ring at the bottom. To make the filling, beat the cream in a large bowl until it starts to become thick. Add in vanilla and confectioners ’ sugar; mix until forms soft peaks. Add 1/2 cup fudge topping; mix well. Scatter the filling of her bottom of creampuff ring; put back the top. Sprinkle with chilled raspberry sauce and left fudge topping. Place inside the refrigerator until serving time.

Nutrition Information Calories: 401 calories Cholesterol: 122mg cholesterol Protein: 5g protein. Total Fat: 29g fat (15g saturated fat) Sodium: 207mg sodium Fiber: 2g fiber) Total Carbohydrate: 33g carbohydrate (20g sugars

600.

Chocolaty Caramel Apples

Serving: 2 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 2 medium apples 2 Popsicle sticks 18 Riesen's chewy chocolate-covered caramels 2 tablespoons heavy whipping cream 1/4 cup dry roasted peanuts, chopped

Direction Rinse the apples and dry, then get rid of the stems. Poke popsicle sticks into each of the rinsed apples and put them onto a baking sheet that is coated with butter; put it aside. Put the cream and the caramels in a small saucepan and let it melt over low heat setting while stirring it from time to time until it is smooth in consistency. In a shallow dish, put in the peanuts and keep it aside. Dip each of the apples into the hot caramel mixture until the apples are fully coated, then cover the sides and the bottom of each caramel-coated apple with the peanuts; do these steps really quickly. Put the coated apples onto the prepared pan and allow it to rest until the coating has fully set.

Nutrition Information Calories: 590 calories Total Carbohydrate: 83g carbohydrate (47g sugars Cholesterol: 20mg cholesterol Protein: 7g protein. Total Fat: 27g fat (12g saturated fat) Sodium: 185mg sodium

Fiber: 5g fiber)

601.

Christmas Ribbon Salad

Serving: 15 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 2 packages (.3 ounce each) sugar-free lime gelatin 5 cups boiling water, divided 4 cups cold water, divided 2 packages (.3 ounce each) sugar-free lemon gelatin 1 package (8 ounces) reduced-fat cream cheese, cubed 1 can (8 ounces) crushed pineapple, undrained 1/4 cup chopped pecans 2 cups reduced-fat whipped topping 2 packages (.3 ounce each) sugar-free cherry gelatin

Direction In a bowl containing 2 cups of boiling water, dissolve lime gelatin. Pour in 2 cups of cold water; mix. Add to a 13x9-in. plate coated using cooking spray. Keep chilled in the refrigerator for roughly 2 hours till nearly set. In a bowl with 1 cup of boiling water, dissolve lemon gelatin; mix in cream cheese till smooth in consistency. Mix in pecans and pineapple. Fold in whipped topping. Scoop on top of first layer. Keep chilled in the refrigerator for roughly 60 minutes till firm. In a bowl containing the leftover boiling water, dissolve cherry gelatin. Pour in leftover cold water; mix. Keep chilled till it becomes a bit thickened and syrupy. Gently scoop on top of second layer. Keep chilled in the refrigerator for roughly 4 hours till set.

Nutrition Information Calories: 92 calories

Fiber: 1g fiber) Total Carbohydrate: 5g carbohydrate (0 sugars Cholesterol: 8mg cholesterol Protein: 3g protein. Diabetic Exchanges: 1 fat Total Fat: 5g fat (3g saturated fat) Sodium: 140mg sodium

602.

Citrus Chocolate Cupcakes

Serving: 1 dozen. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup orange juice 1/3 cup water 3 tablespoons canola oil 1 tablespoon white vinegar 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1/2 cup sugar 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup miniature semisweet chocolate chips 1-1/2 teaspoons confectioners' sugar

Direction In a small bowl, beat together the vanilla, vinegar, oil, water and orange juice. Combine the salt, baking soda, cocoa, sugar, and flour in a large bowl; beat them into the orange juice mixture slowly until combined. Mix in the chocolate chips. Use cooking spray or paper liners to coat muffin cups; fill batter half full into them. Bake at 375 ° for 13-16 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes then take out of pan to a wire rack to cool down thoroughly. Sprinkle confectioners' sugar on top before serving.

Nutrition Information Calories: 155 calories Total Fat: 5g fat (1g saturated fat)

Sodium: 204mg sodium Fiber: 1g fiber) Total Carbohydrate: 26g carbohydrate (0 sugars Cholesterol: 0 cholesterol Protein: 2g protein. Diabetic Exchanges: 1-1/2 starch

603.

Citrus Sour Cream Pie

Serving: 8 servings. | Prep: 15mins | Cook: 5mins | Ready in:

Ingredients 2/3 cup sugar 3 tablespoons cornstarch 2 large egg yolks, beaten 3/4 cup orange juice 2/3 cup 2% milk 2 tablespoons lemon juice 1 cup sour cream 1 graham cracker crust (9 inches) TOPPING: 1 cup heavy whipping cream 2 tablespoons confectioners' sugar 1/4 teaspoon vanilla extract Grated orange zest Optional fruit toppings: mandarin oranges, sliced fresh strawberries and sliced kiwifruit

Direction Combine cornstarch and sugar in a large microwave-safe bowl. Combine lemon juice, milk, orange juice and egg yolks in a small bowl. Then stir into the sugar mixture until they become smooth. Microwave for 5 to 7 mins on high, stirring every minute just until the mixture reaches 160 ° . Let cool to room temperature; press the plastic wrap onto the custard surface. Place in the refrigerator until chilled. Fold in the sour cream; transfer the filling to the crust. Let chill, covered, for at least 4 hours or up to overnight.

Just before using, beat cream in a large bowl until it starts to thicken. Put in vanilla and confectioners' sugar; beat until it forms stiff peaks. Spread over the pie. Sprinkle orange zest over and if desired, top with fruit.

Nutrition Information Calories: 386 calories Protein: 4g protein. Total Fat: 23g fat (12g saturated fat) Sodium: 155mg sodium Fiber: 0 fiber) Total Carbohydrate: 41g carbohydrate (33g sugars Cholesterol: 113mg cholesterol

604.

Coconut Banana Chocolate Cream Pie

Serving: 8 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1-1/3 cups cold water 2/3 cup nonfat dry milk powder 1 package (1.4 ounces) sugar-free instant chocolate pudding mix 1 cup reduced-fat whipped topping, divided 1/2 teaspoon coconut extract, divided 2 medium ripe bananas, cut into 1/4-inch slices 1 chocolate crumb crust (9 inches) 1 tablespoon sweetened shredded coconut, toasted

Direction Stir water and milk powder together in a bowl until the powder dissolves. Add pudding mix into the liquid; whisk until thickened, or for 1-2 minutes. Fold 1/4 cup whipped topping and 1/4 teaspoon extract into the mixture. Layer the banana slices into the crust; add the pudding mixture on top. Cover then place in the refrigerator. Mix together the extract and rest of the whipped topping; spread on top of the pudding. Sprinkle coconut on top. Refrigerate, covered, for no less than 1 hour before serving.

Nutrition Information Calories: 172 calories Total Fat: 5g fat (2g saturated fat) Sodium: 172mg sodium Fiber: 2g fiber) Total Carbohydrate: 28g carbohydrate (0 sugars Cholesterol: 1mg cholesterol

Protein: 4g protein. Diabetic Exchanges: 1-1/2 starch

605.

Coconut Peach Pie

Serving: 8 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 4 cups sliced fresh or frozen peaches, thawed, divided 1-3/4 cups cold milk 1/2 teaspoon coconut extract 1 package (3.4 ounces) instant vanilla pudding mix 1/2 cup sweetened shredded coconut 1 graham cracker crust (9 inches) 1 cup whipped topping Additional sliced peaches, optional

Direction Use paper towels to pat dry frozen peaches, if using. In a big bowl, whisk the pudding mix, extract and milk for 2 minutes. Allow to stand for 2 minutes or till soft-set. Fold in coconut. Line 1/3 of the peaches in crust; add half of the pudding on top. Redo the layers one more time. Refrigerate for a minimum of 3 hours or till serving. Top with the rest of peaches. If wished, garnish with extra peaches and whipped topping.

Nutrition Information Calories: 0 Sodium: 273 mg sodium Fiber: 2 g fiber Total Carbohydrate: 38 g carbohydrate Cholesterol: 7 mg cholesterol Protein: 3 g protein.

Total Fat: 10 g fat (5 g saturated fat)

606.

Coconut Peaks

Serving: about 3 dozen. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1/4 cup butter 3 cups sweetened shredded coconut 2 cups confectioners' sugar 1/4 cup half-and-half cream 1 cup (6 ounces) semisweet chocolate chips 2 teaspoons shortening

Direction Use waxed paper to line a baking sheet; put aside. Cook butter in a big saucepan over medium-low heat for 5 minutes until turning golden brown. Take away from heat; mix in cream, sugar, and coconut. Drop onto the prepared cookie sheet with rounded teaspoonfuls. Chill for 25 minutes until easy to use. Roll the mixture into balls, and then form each into a cone. Put back onto the cookie sheet, chill for 15 minutes. In the meantime, melt shortening and chocolate chips in a microwave, whisk until smooth. Dip into the chocolate with the end of the cones, let the excess drip off. Put back onto the waxed paper to harden. Put in an airtight container to store in the fridge.

Nutrition Information Calories: 205 calories Protein: 1g protein. Total Fat: 12g fat (8g saturated fat) Sodium: 69mg sodium Fiber: 1g fiber)

Total Carbohydrate: 27g carbohydrate (23g sugars Cholesterol: 8mg cholesterol

607.

Coconut Pecan Pie

Serving: 8 | Prep: 10mins | Cook: 45mins | Ready in:

Ingredients 1 (9 inch) unbaked pie crust 1/2 cup butter, melted 3 eggs 2 teaspoons lemon juice 1 teaspoon vanilla extract 1 1/2 cups white sugar 3 1/2 ounces flaked coconut 1/2 cup chopped pecans, or as needed

Direction Preheat the oven to 175 ° C or 350 ° F. Force pie crust into a pie dish 9-inch in size. In a bowl, whisk vanilla extract, lemon juice, eggs and butter together; whisk in sugar till smooth. Fold in pecans and coconut into butter mixture; put into pie crust. In the preheated oven, bake for 45 to 50 minutes till pie is set in the center.

Nutrition Information Calories: 493 calories; Total Fat: 29.2 Sodium: 260 Total Carbohydrate: 55.5 Cholesterol: 100 Protein: 4.9

608.

Country Plum Crumble

Serving: 4 servings. | Prep: 10mins | Cook: 40mins | Ready in:

Ingredients 1 cup canned plums, drained 1/4 cup all-purpose flour 1/4 cup sugar 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1/4 cup cold butter, cubed 1/2 cup crushed cornflakes Half-and-half cream, optional

Direction Halve the plum and put away the pits. Distribute evenly into 4 greased 6-oz custard cups. Mix nutmeg, salt, sugar and flour together in a bowl; cut butter into the mixture until crumbs form. Mix in cornflakes, then add on the plums. Bake for 40 minutes at 350 degrees until the top is golden brown. Serve while still warm; pair with cream as preferred.

Nutrition Information Calories: 254 calories Sodium: 270mg sodium Fiber: 1g fiber) Total Carbohydrate: 37g carbohydrate (21g sugars Cholesterol: 31mg cholesterol Protein: 2g protein. Total Fat: 11g fat (7g saturated fat)

609.

County Fair Pie

Serving: 6-8 servings. | Prep: 10mins | Cook: 60mins | Ready in:

Ingredients 1 cup butter, softened 1 cup sugar 1/2 cup all-purpose flour 2 eggs 1 teaspoon vanilla extract 1 cup coarsely chopped walnuts 1 cup (6 ounces) semisweet chocolate chips 1/2 cup butterscotch chips 1 unbaked pastry shell (9 inches)

Direction Beat the vanilla, sugar, flour, eggs, and butter in a bowl until well incorporated. Stir nuts and chips into the mixture. Transfer into the pie shell. Bake to a golden brown at 325 ° for 1 hour. Let it cool down on a wire rack.

Nutrition Information Calories: 742 calories Fiber: 2g fiber) Total Carbohydrate: 69g carbohydrate (47g sugars Cholesterol: 120mg cholesterol Protein: 9g protein. Total Fat: 51g fat (26g saturated fat) Sodium: 362mg sodium

610.

Creamy Cherry Cheesecake

Serving: 10 servings. | Prep: 25mins | Cook: 30mins | Ready in:

Ingredients CRUST: 1-1/2 cups graham cracker crumbs 1/4 cup sugar 6 tablespoons butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened 2 large eggs, lightly beaten 1/2 cup sugar 1 teaspoon vanilla extract SOUR CREAM TOPPING: 1 cup sour cream 1/4 cup sugar 1 teaspoon vanilla extract CHERRY TOPPING: 1/2 cup sugar 2 tablespoons cornstarch 1 can (14-1/2 ounces) pitted tart cherries 1 teaspoon lemon juice Few drops red food coloring

Direction Mix crust ingredients in a small bowl. Press 1/3 of the way up a 9-in. springform pan ’ s sides and onto the bottom; put aside. Filling: Beat cream cheese till smooth in a small bowl. Add vanilla, sugar and eggs; beat till just smooth. Put in prepped crust.

Bake for 20 minutes at 375 ° . Remove from oven; cool for 15 minutes. Raise the temperature to 450 ° . Meanwhile, mix sour cream topping ingredients. Spread on top of the filling. Bake it for 10 minutes. Cool at room temperature; cover and chill for 12 hours. Cherry topping: Drain cherries; put juice aside. Put aside cherries. Mix cherry juice, cornstarch and sugar till smooth in a big saucepan. Boil. Mix and cook till thick for 1-2 minutes. Take it off the heat; mix in reserved cherries, food coloring and lemon juice. Cool for 5 minutes. Spread on cheesecake; chill for a few hours. Remove sides of pan just before serving.

Nutrition Information Calories: 408 calories Protein: 5g protein. Total Fat: 21g fat (12g saturated fat) Sodium: 240mg sodium Fiber: 1g fiber) Total Carbohydrate: 51g carbohydrate (40g sugars Cholesterol: 101mg cholesterol

611.

Crowd Pleasing Apple Dumplings

Serving: 30 servings. | Prep: 30mins | Cook: 35mins | Ready in:

Ingredients 3 tubes (12 ounces each) refrigerated buttermilk biscuits 15 medium apples, peeled and halved 2 cups sugar 2 cups water 1 cup butter, melted 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon

Direction Use your hand to flatten biscuits. Use 1 biscuit to wrap around an apple half, then put in 2 9-inch x13-inch baking dish coated with grease, seam-side facing down. Mix together vanilla, butter, water and sugar, then put into each pan with approximately 1 2/3 cups. Use cinnamon to sprinkle over dumplings, then bake at 350 degrees without a cover until turn golden brown and apples are soft, about 35 to 40 minutes. Serve instantly.

Nutrition Information Calories: 164 calories Protein: 1g protein. Total Fat: 6g fat (4g saturated fat) Sodium: 159mg sodium Fiber: 1g fiber) Total Carbohydrate: 27g carbohydrate (20g sugars Cholesterol: 16mg cholesterol

612.

Dark Chocolate Butterscotch Brownies

Serving: about 5 dozen. | Prep: 25mins | Cook: 25mins | Ready in:

Ingredients 4 ounces unsweetened chocolate, chopped 3/4 cup butter, cubed 2 cups sugar 3 large egg whites 1-1/2 teaspoons vanilla extract 1 cup all-purpose flour 1 cup 60% cocoa bittersweet chocolate baking chips 1 cup butterscotch chips GLAZE: 1 cup 60% cocoa bittersweet chocolate baking chips 1/4 cup butter, cubed

Direction Melt butter and unsweetened chocolate in a microwave; mix until smooth. Let cool slightly. Mix chocolate mixture and sugar in a big bowl. Mix in vanilla and egg whites. Put flour into chocolate mixture slowly. Mix in chips. Put into a greased 13x9-inch baking dish. Bake for 25 to 30 mins at 350 ° or until a toothpick inserted in the middle exits clean (don ’ t overbake). Let cool on a wire rack. To make the glaze, melt chips and butter in a microwave; mix until smooth. Put over brownies right away. Let cool before slicing.

Nutrition Information Calories: 0 Protein: 1 g protein.

Total Fat: 6 g fat (4 g saturated fat) Sodium: 39 mg sodium Fiber: 1 g fiber Total Carbohydrate: 14 g carbohydrate Cholesterol: 9 mg cholesterol

613.

Date Pecan Fudge

Serving: 3 pounds. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 3/4 cup butter 3 cups sugar 2/3 cup evaporated milk 1/2 cup chopped dates 12 ounces white candy coating, coarsely chopped 4 cups miniature marshmallows 1 cup chopped pecans 1 teaspoon vanilla extract

Direction Mix the sugar, milk and butter together in a big and heavy saucepan. Let the mixture cook over low heat setting while stirring it until the sugar has fully dissolved. Allow the mixture to boil for 4 minutes while stirring it. Put in the dates and let it boil for 1 minute while stirring the mixture. Remove the pan away from the heat and add in the marshmallows and candy coating; mix well until fully melted. Whisk the mixture well until it is smooth in consistency. Put in the vanilla and pecans and use a wooden spoon to whisk everything together until the mixture becomes shiny. Transfer the prepared mixture into a greased 13x9-inch pan. Allow it to rest throughout the night at room temperature. Slice the mixture to square-shaped slices.

Nutrition Information Calories: 62 calories Protein: 0 protein.

Total Fat: 3g fat (2g saturated fat) Sodium: 14mg sodium Fiber: 0 fiber) Total Carbohydrate: 9g carbohydrate (9g sugars Cholesterol: 4mg cholesterol

614.

Decadent Brownie Swirl Cheesecake

Serving: 16 servings. | Prep: 50mins | Cook: 01hours30mins | Ready in:

Ingredients 1 package fudge brownie mix (13-inch x 9-inch pan size) FILLING: 4 packages (8 ounces each) cream cheese, softened 1 cup sugar 4 eggs, lightly beaten 3 teaspoons vanilla extract or 1 teaspoon almond extract and 2 teaspoons vanilla extract Fresh raspberries and chocolate curls, optional

Direction Make brownie mix as directed on the package for chewy fudge brownies. Save 2/3 cup brownie batter; spread the rest of the batter out into a 9-in. greased springform pan. Put the pan on a double thickness of 18 in. square heavy-duty foil. Wrap foil around the pan tightly. Bake for 25-28 minutes at 350 ° (brownies will be nearly tested done). Allow to cool on a wire rack for 10 minutes. In a large bowl, beat together sugar and cream cheese until smooth. Beat in vanilla and eggs until just mixed on low speed. Mix 1/3 cup into the saved brownie batter; put aside. Use a spoon to transfer half of the cheesecake batter to the crust; add half of the saved chocolate cheesecake batter by dollops. Repeat the layers. Cut through the batter to swirl using a knife. Place in a larger baking pan; to larger pan, add 1 in. of hot water. Bake for 1-1/2 hours at 325 ° until center is nearly set and surface is not shiny anymore. Take the pan out of the water bath and foil. Let cool for 10 minutes on a wire rack. Run a knife around the pan ’ s edge

carefully to loosen; let cool for 1 more hour. Chill in refrigerator overnight. Take off the pan ’ s sides. If desired, top with chocolate curls and raspberries.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium:

615.

Double Peanut Butter Cake

Serving: 9 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1/2 cup creamy peanut butter 1/4 cup butter, softened 3/4 cup sugar 2 eggs 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk FROSTING: 1/3 cup chunky peanut butter 3 tablespoons butter, softened 3 cups confectioners' sugar 1/4 cup milk 1-1/2 teaspoons vanilla extract

Direction Cream together the sugar, butter and peanut butter in a bowl. Add the eggs and mix it well. Combine the baking powder, salt and flour. Add the dry mixture and milk alternately to the creamed mixture; fully incorporate together. Pour the batter into a 9 in. square baking pan that's greased. Let it bake for 30-35 minutes at 350 ° . Do the toothpick test, it should come out clean when poked in the middle of the cake. Let the cake cool on a wire rack. To make the frosting, cream the butter and peanut butter. Mix in the milk, sugar and vanilla until the consistency turns smooth. Frost the cake.

Nutrition Information Calories: Cholesterol: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

616.

Easter Bunny Carrot Cake

Serving: 10-12 servings. | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 3 eggs 1-1/4 cups sugar 1/2 cup vegetable oil 1/3 cup water 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups grated carrots 1 can (16 ounces) cream cheese frosting Pink gel food coloring Brown decorator icing 1 chocolate-covered peanut Red and green liquid food coloring Sweetened shredded coconut

Direction Combine vanilla, water, oil, sugar and eggs in a bowl; mix well. Combine cloves, nutmeg, salt, cinnamon, baking powder and flour; whisk into egg mixture. Stir in carrots. Transfer to a greased and floured 2-qt. bunny-shaped pan. Bake at 350 ° until the toothpick comes out clean, about 25-30 minutes. Cool for 15 minutes before taking out of the pan and transferring to a wire

rack. Tint 1/3 cup each of frosting dark pink and frosting light pink. Spread plain frosting over cake. Outline bunny and shape paws, mouth, nose, bow, eyebrow and an ear, using brown icing. Fill in nose and ear, using light pink frosting and bow, using dark pink frosting. For the eye, add chocolate-covered peanut. Combine a few drops of red food coloring and half teaspoon water in a resealable plastic bag; add 1/3 cup coconut. Seal bag; shake to coat. Top on tail. If preferred, tint additional coconut green and sprinkle around bunny for grass.

Nutrition Information Calories: 427 calories Protein: 4g protein. Total Fat: 17g fat (3g saturated fat) Sodium: 313mg sodium Fiber: 1g fiber) Total Carbohydrate: 65g carbohydrate (46g sugars Cholesterol: 53mg cholesterol

617.

Easy Bourbon Chocolate Pecan Pie

Serving: 10 servings. | Prep: 20mins | Cook: 50mins | Ready in:

Ingredients Pastry for single-crust pie (9 inches) 1/2 cup miniature semisweet chocolate chips 4 large eggs, lightly beaten 1 cup corn syrup 1/2 cup sugar 6 tablespoons butter, melted 1/4 cup packed brown sugar 3 tablespoons bourbon 1 tablespoon all-purpose flour 3 teaspoons vanilla extract 1-1/2 cups chopped pecans, divided

Direction Spread the pastry to fit a nine-inch pie plate. Put the pastry on the pie plate, then trim to half-inch over the edge of the plate; flute. Spread chocolate chips into the pastry shell. Set it aside. Whisk vanilla, eggs, flour, corn syrup, bourbon, sugar, brown sugar, and butter together in a big bowl until smooth; mix in a cup of pecans. Transfer the mixture into the pastry shell; add the rest of the pecans on top. Bake for 50-60 minutes in a 350degrees oven or until set. Place on a wire rack to cool. Refrigerate leftovers.

Nutrition Information Calories: Cholesterol:

Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

618.

Easy Chocolate Clusters

Serving: 3-1/2 dozen. | Prep: 10mins | Cook: 02hours00mins | Ready in:

Ingredients 2 pounds white candy coating, broken into small pieces 2 cups (12 ounces) semisweet chocolate chips 4 ounces German sweet chocolate, chopped 1 jar (24 ounces) dry roasted peanuts

Direction Mix the German chocolate, chocolate chips and candy coating in a 3-quarts slow cooker. Cover and cook for an hour on high. Lower heat to low; cover and cook until melted, for another hour and mix every 15 minutes. Mix in the peanuts. Drop by teaspoonfuls onto waxed paper. Allow to stand until set. Store at room temperature.

Nutrition Information Calories: 521 calories Protein: 9g protein. Total Fat: 35g fat (17g saturated fat) Sodium: 265mg sodium Fiber: 4g fiber) Total Carbohydrate: 51g carbohydrate (43g sugars Cholesterol: 0 cholesterol

619.

Festive Fruit Pie

Serving: 2 pies (6-8 servings each). | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1 cup sugar 1/4 cup all-purpose flour 1 can (21 ounces) cherry pie filling 1 can (14 ounces) pineapple tidbits, drained 1 package (3 ounces) orange gelatin 3 to 4 medium firm bananas, sliced 1 cup chopped pecans 2 pastry shells, baked (9 inches) Whipped topping, optional

Direction Mix the flour and sugar in a big saucepan. Mix in the pineapple and pie filling. Boil over medium heat; cook and mix until thickened, or about 2 minutes. Discard from the heat; mix in the gelatin. Cool. Mix in the pecans and bananas. Transfer into the pie shells. Refrigerate for about 3 hours. If desired, decorate with whipped topping.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

Cholesterol:

620.

Fluffy Cranberry Cheese Pie

Serving: 6-8 servings. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients CRANBERRY TOPPING 1 package (3 ounces) raspberry gelatin 1/3 cup sugar 1-1/4 cups cranberry juice 1 can (8 ounces) jellied cranberry sauce FILLING 3 ounces cream cheese, softened 1/4 cup sugar 1 tablespoon milk 1 teaspoon vanilla extract 1/2 cup whipped topping 1 pastry shell (9 inches), baked

Direction Mix together sugar and gelatin in a bowl, then put aside. Bring cranberry juice in a saucepan to a boil. Take away from the heat and pour onto gelatin mixture while stirring until gelatin is dissolved. Mix in the cranberry sauce. Refrigerate until somewhat thickened. In the meantime, beat together vanilla, milk, sugar and cream cheese in a separate bowl until fluffy. Fold in whipped topping and spread into pie shell evenly. Beat cranberry topping until frothy, then pour over filling. Refrigerate overnight.

Nutrition Information Calories: 326 calories Fiber: 0 fiber) Total Carbohydrate: 54g carbohydrate (37g sugars

Cholesterol: 17mg cholesterol Protein: 3g protein. Total Fat: 12g fat (6g saturated fat) Sodium: 164mg sodium

621.

Frosted Cutout Sugar Cookies

Serving: 5 dozen. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 3 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup shortening 1/2 cup cold butter 2 large eggs 1 tablespoon whole milk 1 teaspoon vanilla extract FROSTING: 1/2 cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 2 to 4 tablespoons half-and-half cream Food coloring, optional Colored sugar, optional Decorating candies, optional

Direction Mix salt, baking soda, granulated sugar and flour; cut butter and shortening in till crumbly. Whisk vanilla, milk and eggs in another bowl; add to flour mixture. Stir well then divide dough to 3 balls. Cover; refrigerate for 2 hours till easy to handle. Preheat an oven to 325 ° ; take one dough portion out of the fridge at a time. Roll dough to 1/4-in. thick on lightly floured surface. Use floured 2-in. cookie cutter to cut; put on ungreased

baking sheets, 1-in. apart. Repeat with leftover dough. Bake for 8-10 minutes till edges lightly brown. Cool for 1 minute; transfer to wire racks. Completely cool. Frosting: Cream vanilla, confectioners ’ sugar, butter and enough cream to get spreading consistency. Tint with food coloring if desired; frost cookies. If desired, decorate with candies and colored sugar.

Nutrition Information Calories: 112 calories Fiber: 0 fiber) Total Carbohydrate: 16g carbohydrate (11g sugars Cholesterol: 15mg cholesterol Protein: 1g protein. Total Fat: 5g fat (2g saturated fat) Sodium: 58mg sodium

622.

Frozen Chocolate Cheesecake Tart

Serving: 12 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 2-1/4 cups crushed chocolate cream-filled sandwich cookies (about 22 cookies) 1/3 cup butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened 1/3 cup confectioners' sugar 3 cups vanilla or white chips, melted and cooled 1/3 cup heavy whipping cream 1 teaspoon vanilla extract 1/2 cup miniature semisweet chocolate chips Additional miniature semisweet chocolate chips, optional

Direction Mix butter and cookie crumbs in a small bowl. Push down onto the bottom and up the sides of a greased 9-inch fluted tart pan with a removable bottom. Freeze for at least 1 hour, covered. Beat sugar and cream cheese in a large bowl until it turns smooth. Mix in the vanilla, cream and vanilla chips until well blended. Mix in chocolate chips; place over crust. Freeze for 8 hours or overnight, covered. Remove the cover and put in the refrigerator for 3-4 hours prior to serving. Sprinkle with miniature chocolate chips if wished. Keep leftovers in the refrigerator.

Nutrition Information Calories: 546 calories Fiber: 2g fiber)

Total Carbohydrate: 53g carbohydrate (18g sugars Cholesterol: 52mg cholesterol Protein: 6g protein. Total Fat: 36g fat (20g saturated fat) Sodium: 291mg sodium

623.

Fruit Packed Gelatin Salad

Serving: 15 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 2 packages (.3 ounce each) sugar-free strawberry gelatin 2 cups boiling water 2 packages (12 ounces each) frozen unsweetened strawberries, thawed and cut in half 1 can (20 ounces) unsweetened crushed pineapple 3 medium firm bananas, sliced 1 package (8 ounces) reduced-fat cream cheese 1 cup (8 ounces) fat-free sour cream 1/2 cup chopped walnuts, toasted

Direction Melt gelatin with boiling water in a large bowl. Add bananas, pineapple, and strawberries, mix. Pour into a 13x9-in. dish covered with cooking spray. Chill while covered until partly firm for about 1 hour. Combine sour cream and cream cheese in a small bowl till blended. Pour over gelatin mixture and spread carefully. Cover and chill until set. Garnish with some walnuts before serving.

Nutrition Information Calories: 142 calories Protein: 5g protein. Diabetic Exchanges: 1 fruit Total Fat: 6g fat (2g saturated fat) Sodium: 105mg sodium Fiber: 2g fiber) Total Carbohydrate: 19g carbohydrate (14g sugars

Cholesterol: 13mg cholesterol

624.

Gingerbread Pumpkin Trifle

Serving: 16 servings. | Prep: 35mins | Cook: 25mins | Ready in:

Ingredients 1/2 cup shortening 1/3 cup sugar 1 cup molasses 1 egg 2-1/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 3/4 teaspoon salt 3/4 cup hot water FILLING/TOPPING: 2 cups cold milk 1 package (3.4 ounces) instant vanilla pudding mix 1 can (15 ounces) solid-pack pumpkin 1/2 cup packed brown sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 cups heavy whipping cream 1/3 cup sugar 1 teaspoon rum extract

Direction Cream sugar and shortening till fluffy and light in big bowl; beat egg and molasses in. Mix salt, flour, cinnamon, ginger and baking soda; alternately with water, add to creamed mixture. Beat

well after each addition. Put in 13x9-in. greased baking pan. Bake for 25-30 minutes at 350 ° till inserted toothpick in middle exits clean; cool on wire rack. Cut gingerbread to 1/2-1-in. cubes; put aside. Whisk pudding mix and milk for 2 minutes in big bowl; stand till soft set for 2 minutes. Mix cinnamon, vanilla, brown sugar and pumpkin; mix into pudding. Beat cream till it starts to thicken in another bowl. Add extract and sugar; beat till stiff peaks form. Put 1/4 cup gingerbread cubes aside. Layer 1/3 leftover gingerbread cubes in glass serving bowl/4-qt. trifle bowl. Put 1/3 pumpkin mixture then whipped cream over. Repeat layers two times. Crumble leftover gingerbread; sprinkle on top. Cover; refrigerate before serving for 1 hour minimum.

Nutrition Information Calories: 400 calories Protein: 4g protein. Total Fat: 19g fat (9g saturated fat) Sodium: 314mg sodium Fiber: 2g fiber) Total Carbohydrate: 55g carbohydrate (34g sugars Cholesterol: 57mg cholesterol

625.

Gluten Free Almond Crispies

Serving: about 3 dozen. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1/3 cup maple syrup 1/4 cup canola oil 1 tablespoon water 1 teaspoon almond extract 1 cup brown rice flour 1/2 cup almond flour 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup finely chopped almonds

Direction Whip the extract, water, oil and syrup in a small bowl until well combined. Mix the salt, cinnamon, baking powder, sugar and flours; whip into syrup mixture gradually until combined. Mix in almonds. Put by heaping teaspoonfuls onto baking trays lined with parchment paper; flatten slightly. Bake for 10-12 minutes at 350 ° or until lightly browned on the bottoms. Let cool for a minute before transferring from pans to wire racks.

Nutrition Information Calories: 54 calories Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1/2 starch

Total Fat: 3g fat (0 saturated fat) Sodium: 18mg sodium Fiber: 1g fiber) Total Carbohydrate: 6g carbohydrate (3g sugars

626.

Gold Nugget Carrot Cake

Serving: 16 servings. | Prep: 25mins | Cook: 25mins | Ready in:

Ingredients 1-1/2 cups sugar 1 cup plus 2 tablespoons canola oil 3 large eggs 1/2 cup orange marmalade 1-1/2 teaspoons almond extract 2-1/4 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg 2 cups shredded carrots 4 ounces white baking chocolate, finely chopped 3/4 cup chopped almonds 1/3 cup finely chopped crystallized ginger FROSTING: 11 ounces cream cheese, softened 1/4 cup butter, softened 1-3/4 cups confectioners' sugar 3 tablespoons orange marmalade 1/2 teaspoon ground cinnamon 1/4 cup finely chopped crystallized ginger

Direction

Using waxed paper, line 2 9-in. round baking pans; grease and flour the pans and paper. Put aside. In a large bowl, whisk the first 5 ingredients until well combined. Mix nutmeg, baking soda, salt, cinnamon, baking powder and flour; beat into sugar mixture gradually until blended. Stir in the ginger, almonds, chocolate and carrots. Place onto the greased pans. Bake at 350 ° until the inserted toothpick in the center comes out clean or for 25-30 minutes. Allow to cool for 10 minutes before transferring from pans to wire racks to completely cool. To prepare frosting: Whisk cream cheese and butter until fluffy in a large bowl. Add cinnamon, marmalade and confectioners ’ sugar; whisk until smooth. Stir in ginger. Put a cake layer on a serving plate; use 1 cup frosting to spread. Place the second cake layer on top. Frost sides and top of the cake. Keep in the fridge.

Nutrition Information Calories: 579 calories Cholesterol: 70mg cholesterol Protein: 7g protein. Total Fat: 32g fat (9g saturated fat) Sodium: 338mg sodium Fiber: 2g fiber) Total Carbohydrate: 69g carbohydrate (48g sugars

627.

Golden Coconut Peach Pie

Serving: 8 servings. | Prep: 20mins | Cook: 55mins | Ready in:

Ingredients 4 to 4-1/2 cups sliced fresh peaches 1/2 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/4 cup orange juice 1 unbaked pie shell (9 inches) 2 tablespoons butter 2 cups sweetened shredded coconut 1 can (5 ounces) evaporated milk 1large egg, lightly beaten 1/4 to 1/2 cup sugar 1/4 teaspoon almond extract

Direction Mix juice, salt, nutmeg, flour, sugar and peaches together in a big bowl. Transfer into the pie shell and dot with butter. Bake for 15 minutes at 450 degrees. At the same time, combine the rest of ingredients. Spread over the hot filling. Decrease heat to 350 degrees and bake for 40 minutes till coconut is toasted. Serve chilled or serve warm. Keep in the fridge to store.

Nutrition Information Calories: 418 calories Sodium: 252mg sodium

Fiber: 3g fiber) Total Carbohydrate: 57g carbohydrate (37g sugars Cholesterol: 45mg cholesterol Protein: 5g protein. Total Fat: 20g fat (13g saturated fat)

628.

Golden Harvest Apple Pie

Serving: 8 servings. | Prep: 30mins | Cook: 55mins | Ready in:

Ingredients 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 5 tablespoons cold water FILLING: 2 tablespoons all-purpose flour 1/2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 6 cups thinly sliced peeled tart apples 3 tablespoons orange marmalade 2 tablespoons butter 1 tablespoon milk

Direction In a big bowl, combine salt and flour, then cut in the shortening to make the mixture crumbly. Slowly add water and use a fork to toss the dough until it forms a ball. Divide in half with one portion slightly bigger than the other one. Roll out the bigger dough to fit a 9-inch pie plate and move the pastry to the pie plate, then evenly trim with the edges. Sprinkle the flour on top of the pastry. Combine nutmeg, cinnamon, and sugar, and layer into the pastry alternating with the apples. Dot the filling with butter and marmalade. Roll the remaining pastry to fit the pie top and place over the filling, trimming, sealing, and fluting the edges. Cut slits into pastry and brush with milk.

Bake in the oven for 15 minutes at 425 degrees. Decrease heat to 375 degrees and bake for 40-50 more minutes until the filling becomes bubbly and the crust is golden brown. Completely cool on wire rack.

Nutrition Information Calories: 413 calories Fiber: 2g fiber) Total Carbohydrate: 52g carbohydrate (25g sugars Cholesterol: 8mg cholesterol Protein: 4g protein. Total Fat: 21g fat (6g saturated fat) Sodium: 320mg sodium

629.

Grandma's Chocolate Pudding

Serving: 4-6 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 1 cup sugar 1/2 cup baking cocoa 1/4 cup all-purpose flour 2 cups water 3/4 cup evaporated milk 1 tablespoon vanilla extract Pinch salt

Direction Combine flour, cocoa and sugar in a saucepan. Add milk and water into the mixture; mix till smooth. Cook over medium heat, stir continuously, until mixture boils. Cook for about 1 minute until thick. Take off heat; mix in the salt and vanilla. Let it cool down to room temperature, stir a few times. Pour into individual dishes or a serving bowl. Serve warm or cold.

Nutrition Information Calories: 213 calories Sodium: 55mg sodium Fiber: 1g fiber) Total Carbohydrate: 44g carbohydrate (35g sugars Cholesterol: 10mg cholesterol Protein: 4g protein. Total Fat: 3g fat (2g saturated fat)

630.

Grits Pie

Serving: 10 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 3/4 cup water 1/8 teaspoon salt 1/4 cup quick-cooking grits 1/2 cup butter, cubed 3/4 cup sugar 2 tablespoons all-purpose flour 3 large eggs 1/4 cup buttermilk 1 teaspoon vanilla extract Pastry for single-crust pie (9 inches) Whipped cream, orange slices or sliced fresh strawberries, optional

Direction Boil salt and water in a small saucepan. Mix in grits gradually. Lower the heat; cook while stirring till thickened, or for 4-5 minutes. Put in butter; mix till melted. Take away from the heat; allow to cool to room temperature. Whisk together vanilla, buttermilk, eggs, flour and sugar in a small bowl. Gradually combine into grits. Roll out the pastry to fit a 9-in. pie plate. Move the pastry onto a pie plate. Trim the pastry to 1/2 in. beyond the edge of the plate; flute the edges. Put in the filling. Bake at 325 ° till just set, or for 30-35 minutes. Allow to cool to room temperature to serve or while warm. Garnish with strawberries or orange and whipped cream if you want.

Nutrition Information Calories: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium: Fiber:

631.

Hazelnut Mocha Coffee

Serving: 6 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 4 ounces semisweet chocolate, chopped 1 cup heavy whipping cream 1/3 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons hazelnut liqueur 4-1/2 cups hot brewed coffee Sweetened whipped cream, optional

Direction In a small bowl, add chocolate. Bring cream in a small saucepan just to a boil, then put in cinnamon and sugar. Cook and stir until sugar has dissolved. Pour the sugar and cinnamon mixture over chocolate, then use a whisk to stir until smooth. Stir in liqueur. Allow to cool to room temperature, while stirring sometimes. Chill with a cover until cold. Beat about 15 seconds, until creates soft peaks (do not overbeat). For each serving, scoop into mugs with 1/4 cup. Pour 3/4 cup coffee over top and stir to dissolve. If wanted, place whipped cream on top.

Nutrition Information Calories: 295 calories Sodium: 19mg sodium Fiber: 1g fiber) Total Carbohydrate: 25g carbohydrate (23g sugars Cholesterol: 54mg cholesterol Protein: 2g protein. Total Fat: 21g fat (13g saturated fat)

632.

Healthy Coconut Rice Pudding

Serving: 4 servings. | Prep: 5mins | Cook: 60mins | Ready in:

Ingredients 1 can (13.66 ounces) light coconut milk 1-1/3 cups fat-free milk 1/2 cup uncooked long grain rice 1/4 cup packed light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon

Direction Boil brown sugar, rice, milk and coconut milk in a big saucepan on medium heat. Lower heat; cover. Simmer, occasionally mixing, till creamy and thick for 50 to 55 minutes. Take off heat; mix in vanilla. Put into dessert dishes; sprinkle cinnamon. Serve cold or warm.

Nutrition Information Calories: 0

633.

Hint Of Berry Bonbons

Serving: about 4-1/2 dozen. | Prep: 01hours30mins | Cook: 0mins | Ready in:

Ingredients 1 package (8 ounces) cream cheese, softened 1 cup milk chocolate chips, melted and cooled 3/4 cup crushed vanilla wafers (about 25 wafers) 1/4 cup strawberry preserves 15 ounces milk chocolate candy coating, chopped 2 ounces white baking chocolate

Direction Beat cream cheese till fluffy in a big bowl; beat in the melted chocolate chips. Mix in preserves and wafer crumbs; cover. Refrigerate till easy to handle for 2 hours. Split mixture in half; put 1 portion back in fridge. Form leftover mixture to 1-inch balls. Put on wax paper-lined plate and refrigerate; repeat with leftover mixture. Melt milk chocolate coating in a microwave; mix till smooth. In coating, dip balls; let excess drip off. Put on wax paper-lined baking sheets and refrigerate till set. Melt white chocolate; mix till smooth. Put into resealable, heavyduty plastic bag; in corner of bag, cut small hole. Use white chocolate to decorate candies; keep in refrigerator in airtight container.

Nutrition Information Calories: 170 calories Protein: 2g protein. Total Fat: 10g fat (7g saturated fat) Sodium: 41mg sodium

Fiber: 1g fiber) Total Carbohydrate: 20g carbohydrate (17g sugars Cholesterol: 11mg cholesterol

634.

Irish Coffee Pie

Serving: Makes 8 servings. | Prep: 20mins | Cook: | Ready in:

Ingredients 2 env. KNOX Unflavored Gelatine 2/3 cup cold water 2 Tbsp. sugar 2 tsp. MAXWELL HOUSE Instant Coffee 2 tsp. Irish whiskey 1 tsp. vanilla 1 pt. (2 cups) coffee ice cream, softened 1-1/2 cups thawed COOL WHIP Whipped Topping 1 OREO Pie Crust (6 oz.)

Direction In small saucepan, sprinkle gelatine over cold water; let rest for a minute. Cook for 5 minutes on low heat, until gelatine totally dissolves, stirring continuously. Put in coffee granules and sugar; stir the mixture to dissolve. Take away from heat; mix in vanilla and whiskey. In blender or container of food processor, place ice cream; close with lid. Blend ice cream until smooth. While the blender is running, gradually pour in gelatine mixture through the feed cap, blending thoroughly. Add the mixture to a large bowl; let sit for 2 to 3 minutes, until the mixture slightly mounds when it ’ s dropped from spoon. Gently mix in the whipped topping. Scoop into crust. Put in refrigerator for several hours until firm. Refrigerate leftover pie.

Nutrition Information Calories: 230

Protein: 4 g Fiber: 1 g Sugar: 19 g Total Carbohydrate: 28 g Cholesterol: 15 mg Total Fat: 12 g Saturated Fat: 6 g Sodium: 160 mg

635.

Key Lime Cupcakes

Serving: 24 | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients Cake: 1 (15.25 ounce) package white cake mix (such as Pillsbury ® Classic White) 1 cup water 3 eggs 1/3 cup vegetable oil 2 tablespoons lime zest 1 tablespoon fresh lime juice 3 drops green food coloring (optional) Frosting: 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 2 tablespoons lime zest 1/2 teaspoon vanilla extract 1 1/2 cups confectioners' sugar, sifted 2 tablespoons pearlized sprinkles, or as needed (optional)

Direction Preheat the oven to 175 ° C or 350 ° F. Line 2 dozen muffin cups with paper liners or use cooking spray to coat them. Use an electric mixer to combine vegetable oil, eggs, water and cake mix in bowl for 2 minutes to make a smooth batter. Put lime juice, food coloring and 2 tablespoons of lime zest; combine thoroughly. Put the batter to prepped muffin cups. Bake for 18 minutes in prepped oven till golden in color and an inserted toothpick into the middle of one cupcake gets out clean.

Let cupcakes cool on wire rack. Use an electric mixer to whip cream cheese and butter in bowl till creamy and smooth. Put vanilla extract and 2 tablespoons of lime zest into mixture of creamed butter; combine thoroughly. Combine into creamed butter mixture with confectioners' sugar, half cup at one time, until achieves a smooth frosting; refrigerate to chill till frosting thickens, approximately half an hour. Smear frosting on every cupcake and put sprinkles on top.

Nutrition Information Calories: 215 calories; Total Carbohydrate: 23.1 Cholesterol: 44 Protein: 2.4 Total Fat: 12.9 Sodium: 184

636.

Kids' Choice Chip Fruit Oatmeal Cookies

Serving: 4-1/2 dozen. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1/2 cup butter, softened 1/2 cup shortening 1 cup packed brown sugar 1/3 cup sugar 2 teaspoons vanilla extract 3/4 teaspoon salt 1 tablespoon white vinegar 1 egg 1 teaspoon baking soda 1-3/4 cups King Arthur White Whole Wheat Flour 1 cup quick-cooking oats 3 cups chocolate chips, chunks, dried fruit bits and/or chopped nuts

Direction In the big bowl, cream the vinegar, salt, vanilla, sugars, shortening and butter. Beat in the egg. Mix the oats, baking soda and flour; slowly put into the creamed mixture. Stir in the fruits, chips and/or nuts. Drop by tablespoonfuls 2 inches apart to the lightly greased baking sheets. Bake at 350 degrees till golden brown or for 12 to 14 minutes. Transfer onto the wire racks to cool down.

Nutrition Information Calories: Sodium:

Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

637.

Lavender Peach Gelato

Serving: 3 cups. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 2 cups 2% milk 2 tablespoons cardamom pods, crushed 1 tablespoon dried lavender flowers 1 vanilla bean 3/4 cup sugar 5 large egg yolks, beaten 2 medium peaches, peeled and finely chopped

Direction Mix cardamom pods, lavender and milk in a heavy, big saucepan. Split vanilla bean and scrape off the seeds; put seeds and bean into mixture of milk. Heat till bubbles show around pan sides. Take off from the heat; let it steep with cover about 10 minutes. Drain, get rid of the spices and flowers. Set milk back to heat then mix in sugar. Cook till bubbles show around pan sides. Mix a small amount of hot mixture to egg yolks. Pour all back into pan, mixing continuously. Cook on low heat while mixing till mixture thickens and coats the back of a spoon. Quickly remove into a bowl and set in ice water; mix about 2 minutes. Press over the custard ’ s surface with waxed paper. Chill for a few hours or overnight. Pour into cylinder of ice cream freezer, filling it 2/3 full then freeze following the directions of manufacturer. Mix in peaches once gelato is frozen. Remove into a freezer container and freeze prior to serving, about 2 to 4 hours.

Nutrition Information Calories: 206 calories

Protein: 5g protein. Total Fat: 5g fat (2g saturated fat) Sodium: 47mg sodium Fiber: 1g fiber) Total Carbohydrate: 35g carbohydrate (32g sugars Cholesterol: 177mg cholesterol

638.

Layered Lemon Pies

Serving: 2 pies (10 servings each). | Prep: 40mins | Cook: 15mins | Ready in:

Ingredients Pastry for two single-crust pies (9 inches) 1-1/2 cups sugar 6 tablespoons cornstarch 1/4 teaspoon salt 2 cups cold water 3 large egg yolks, lightly beaten 1/3 cup lemon juice 1/4 cup butter, cubed 1 teaspoon grated lemon peel 1 teaspoon lemon extract 3 drops yellow food coloring, optional SECOND LAYER: 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1-1/2 cups cold 2% milk 2 packages (3.4 ounces each) instant lemon pudding mix TOPPING: 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (16 ounces) frozen whipped topping, thawed

Direction Set oven to 450 ° to preheat. Place pastry onto two 9-inch pie plates. Cut off excess pastry and flute edges. Place a double thickness of heavy-duty foil over unpricked pastry. Bake crust in

the preheated oven for 8 minutes. Take off the foil; keep baking until golden brown, about 5 to 7 minutes more. Allow to cool on wire racks. Combine salt, cornstarch, and sugar in a large saucepan. Whisk in water until smooth. Cook over medium-high heat, stirring, until bubbly and thickened. Lower heat; cook for 2 more minutes, stirring while cooking. Take away from the heat. Whisk a small amount of hot filling into egg yolks; pour all back into the pan, stirring continuously. Heat mixture to a gentle boil; cook for 2 more minutes, stirring well. Turn off the heat. Gently whisk in extract, lemon peel, butter, lemon juice, and food coloring (if using). Allow mixture to cool to room temperature, undisturbed. Pour lemon mixture into crust, spreading evenly. Chill until firm, about half an hour. Beat cream cheese with confectioners ’ sugar in a large mixing bowl until smooth. Slowly whisk in milk. Beat in pudding mix for 2 more minutes. Allow to sit until soft-set, about 2 minutes. Pour over pies, spreading gently. Chill until set, about half an hour. To make topping, beat cream cheese with confectioners ’ sugar in a large mixing bowl until smooth. Add whipped topping and fold gently. Frost over tops of pies. Chill until set then serve.

Nutrition Information Calories: 428 calories Fiber: 0 fiber) Total Carbohydrate: 56g carbohydrate (38g sugars Cholesterol: 68mg cholesterol Protein: 4g protein. Total Fat: 21g fat (13g saturated fat) Sodium: 321mg sodium

639.

Lemon Angel Cake Bars

Serving: 4 dozen. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1 package (16 ounces) angel food cake mix 1 can (15-3/4 ounces) lemon pie filling 1 cup unsweetened finely shredded coconut FROSTING: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 2-1/2 cups confectioners' sugar 3 teaspoons grated lemon peel

Direction Set oven to 350 ° to preheat. Stir coconut, pie filling and cake mix in a big bowl until combined; smear into a greased 15x10x1 inch baking pan. Bake until toothpick inserted in the middle exists clean, or for 20 to 25 minutes. Let cool completely in pan on a wire rack. In the meantime, whip vanilla, butter and cream cheese in a big bowl until smooth. Whip in confectioners' sugar slowly. Smear on top of cooled bars; scatter with lemon peel. Chill for no less than 4 hours. Slice into triangles or bars.

Nutrition Information Calories: 116 calories Cholesterol: 10mg cholesterol Protein: 1g protein. Total Fat: 5g fat (3g saturated fat)

Sodium: 135mg sodium Fiber: 0 fiber) Total Carbohydrate: 18g carbohydrate (12g sugars

640.

Lemon Ginger Icebox Cake

Serving: 12 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 package (8 ounces) cream cheese, softened 2 teaspoons grated lemon zest 1 jar (10 ounces) lemon curd 2 cups heavy whipping cream 2 packages (5-1/4 ounces each) thin ginger cookies 2 tablespoons chopped crystallized ginger

Direction Beat lemon zest and cream cheese together in a big bowl until creamy. Beat in lemon curd until the mixture is smooth. Put in cream slowly and beat on moderately high speed until hold soft peaks. Use 9 cookies to line the bottom of an 8-inch square dish, then use 2/3 cup of cream cheese mixture to spread on top. Repeat layers for 6 times, then use crystallized ginger to sprinkle over. Chill with a cover for 2 hours or overnight.

Nutrition Information Calories: 521 calories Protein: 4g protein. Total Fat: 31g fat (19g saturated fat) Sodium: 340mg sodium Fiber: 0 fiber) Total Carbohydrate: 54g carbohydrate (34g sugars Cholesterol: 93mg cholesterol

641.

Lemon Meringue Angel Cake

Serving: 14 servings. | Prep: 40mins | Cook: 35mins | Ready in:

Ingredients 12 egg whites 1-1/2 cups sugar, divided 1 cup cake flour 2 teaspoons cream of tartar 1-1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 jar (10 ounces) lemon curd MERINGUE TOPPING: 4 egg whites 3/4 teaspoon cream of tartar 1/2 cup sugar

Direction Put the egg whites into a large bowl and leave to stand for 30 minutes at room temperature. Sift together flour and 1/2 cup of sugar twice and reserve. Add salt, vanilla, and cream of tartar to the egg whites, then beat on medium speed until the mixture is foamy. Slowly beat in the remaining sugar on high, two tablespoons at a time, until sugar is dissolved and stiff glossy peaks form. Slowly fold in the flour mixture, approximately half cup at a time. Gently scoop the batter into a 10-inch tube pan that is not greased. Use a knife to cut through the batter to get rid of air pockets. Bake for 35 to 40 minutes on lowest oven rack at 350 ° or until the entire top appears dry and turned golden brown. Invert the pan immediately and then cool completely for about an hour.

Move a knife around the side and middle tube of the pan. Take out the cake, separate into 2 horizontal layers. Put the cake bottom onto a baking sheet lined with parchment paper. Spread with the lemon curd and return the cake top. For the meringue, beat cream of tartar and egg whites on medium in a small bowl until soft peaks are formed. Slowly beat in the sugar on high, one tablespoon at a time, until the sugar is dissolved, and stiff glossy peaks are formed. Spread all over the top and sides of the cake. Bake for 15 to 18 minutes at 350 ° or until it turned golden brown. Place onto a serving plate. Chill the leftovers.

Nutrition Information Calories: 238 calories Total Fat: 1g fat (1g saturated fat) Sodium: 121mg sodium Fiber: 0 fiber) Total Carbohydrate: 51g carbohydrate (41g sugars Cholesterol: 15mg cholesterol Protein: 5g protein.

642.

Lemon Snowballs Cookie

Serving: about 3 dozen. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1/2 cup butter, softened 2/3 cup sugar 1 large egg 1/4 cup lemon juice 1 tablespoon grated lemon zest 1-3/4 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup finely chopped almonds Confectioners' sugar

Direction Cream together egg, sugar and butter in a bowl until well combined. Put in zest and lemon juice. Mix together salt, cream of tartar, baking soda and flour. Put in almonds, then cover and chill the dough for a minimum of an hour to overnight. Roll dough into balls, 1 inch in size and arrange onto ungreased baking sheet. Bake at 350 degrees until bottoms are browned slightly, or about 10 to 12 minutes. The cookies will not brown on top. Transfer to wire racks instantly and allow to cool for 5 minutes, then roll in confectioners' sugar.

Nutrition Information Calories: 144 calories Protein: 2g protein.

Total Fat: 7g fat (3g saturated fat) Sodium: 106mg sodium Fiber: 1g fiber) Total Carbohydrate: 18g carbohydrate (8g sugars Cholesterol: 25mg cholesterol

643.

Lemon Sparkle Cupcakes

Serving: about 1-1/4 dozen. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 2/3 cup shortening 1 cup sugar 3 eggs 1-2/3 cups all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup 2% milk 1 tablespoon grated lemon peel TOPPING: 1/4 cup sugar 1 tablespoon grated lemon peel 1/8 teaspoon ground nutmeg

Direction Set oven to 350 degrees and start preheating. Beat sugar and shortening in a big bowl until fluffy and light. Put in eggs, 1 at a time, mixing thoroughly between additions. Mix together salt, baking powder and flour; alternately pour into the beaten mixture with milk, mixing thoroughly between additions. Mix in lemon peel. Pour batter into muffin cups lined with paper until 2/3 full. Mix together ingredients for the topping and on top of each cupcake, sprinkle a rounded half teaspoon of the topping. Bake until a toothpick comes out clean when pierced into the middle, or about 20 to 24 minutes. Allow to cool for 10 minutes, then transfer to wire racks and let cool fully.

Nutrition Information Calories: 215 calories Protein: 3g protein. Total Fat: 10g fat (3g saturated fat) Sodium: 164mg sodium Fiber: 0 fiber) Total Carbohydrate: 28g carbohydrate (17g sugars Cholesterol: 44mg cholesterol

644.

Lemonade Layer Cake

Serving: 16 servings. | Prep: 40mins | Cook: 20mins | Ready in:

Ingredients 6 tablespoons butter, softened 1-1/3 cups sugar 3 tablespoons thawed lemonade concentrate 2 tablespoons grated lemon peel 2 teaspoons vanilla extract 2 large eggs 2 large egg whites 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1-1/4 cups buttermilk FROSTING: 8 ounces reduced-fat cream cheese 2 tablespoons butter, softened 2 tablespoons grated lemon peel 2 teaspoons thawed lemonade concentrate 1 teaspoon vanilla extract 3-1/2 cups confectioners' sugar

Direction Beat sugar and butter for 2 minutes till crumbly in a big bowl. Add vanilla, lemon peel and lemonade concentrate; stir well. One by one, add egg whites and eggs; beat well after each. Mix salt, baking soda, baking powder and flour. Alternately with

buttermilk, add to butter mixture; beat well after each. Use cooking spray to coat 2 round 9-in. baking pans; dust with flour. Put batter in prepped pans. Bake for 18-22 minutes at 350 ° till inserted toothpick in middle exits clean. Cool it for 10 minutes. Transfer from pans onto wire rack; fully cool. Frosting: Mix butter and cream cheese till smooth in a small bowl. Add vanilla, lemonade concentrate and lemon peel; stir well. Beat in confectioners ’ sugar slowly till smooth. Spread frosting on sides and top of cake and between layers; refrigerate before serving for a minimum of 1 hour. Refrigerate leftovers.

Nutrition Information Calories: 340 calories Protein: 5g protein. Total Fat: 10g fat (6g saturated fat) Sodium: 265mg sodium Fiber: 1g fiber) Total Carbohydrate: 59g carbohydrate (46g sugars Cholesterol: 49mg cholesterol

645.

Lemony Yogurt Cream Pie

Serving: 8 servings. | Prep: 45mins | Cook: 25mins | Ready in:

Ingredients 1-1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup cold butter, cubed 4 to 6 tablespoons ice water FILLING: 1/4 cup cornstarch 1 cup 2% milk 1 cup sugar 3 large egg yolks 1 teaspoon grated lemon peel 1/3 cup lemon juice 1/4 cup butter, cubed 1 cup plain Greek yogurt TOPPING: 1-1/2 cups heavy whipping cream 5 tablespoons confectioners' sugar 1 teaspoon grated lemon peel 1 tablespoon lemon juice

Direction Mix salt and flour in small bowl; cut in the butter until it ’ s crumbly. Put in ice water gradually; with fork, tossing until dough comes together once pressed. Form into disk; cover with plastic. Place in the refrigerator 60 mins or up to overnight. Roll the dough on lightly floured surface to a circle, about 1/8-

inch-thick; place on the 9 inches pie plate. Then trim the pastry to 1/2-inch beyond the plate rim; flute the edge. Place in the refrigerator half an hour. Start preheating the oven to 425 ° . Line a double thickness of foil on pastry. Fill with the uncooked rice or dried beans, pie weights. On a lower oven rack, bake until edges turn golden brown, about 20 to 25 mins. Discard weights and foil; bake until the bottom turns golden brown, about 3 to 6 mins more. Place on a wire rack to cool completely. Whisk first 6 filling ingredients in large heavy saucepan until they are blended; then cook while stirring over medium heat until bubbly and thickened. Cook while stirring for 2 more mins. Discard from the heat; then stir in the butter until melted. Let cool until lukewarm (the mixture should be thick), about 10 mins. Mix in yogurt until they become smooth; pour into crust. Place in fridge, covered, until cold. Beat cream in large bowl until it starts to thicken. Put in lemon juice, peel and confectioners' sugar; beat until it forms the stiff peaks. Spread over the pie.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

646.

Lovely Lemon Cheesecake

Serving: 14 servings. | Prep: 25mins | Cook: 01hours10mins | Ready in:

Ingredients 3/4 cup graham cracker crumbs 2 tablespoons sugar 3 teaspoons ground cinnamon 2 tablespoons butter, melted FILLING: 5 packages (8 ounces each) cream cheese, softened 1-2/3 cups sugar 1/8 teaspoon salt 1/4 cup lemon juice 1-1/2 teaspoons vanilla extract 5 large eggs, lightly beaten Thin lemon slices, optional

Direction Preheat oven to 325 ° . Put a 10-inch greased springform pan on a double thickness of heavy-duty foil (around 18 inch square). Securely wrap the foil around the pan. Stir cinnamon, sugar and cracker crumbs in a small bowl; mix in the butter. Pat onto the bottom of the prepared pan; refrigerate while preparing the filling. Beat salt, sugar and cream cheese in a big bowl until smooth. Beat in the vanilla and lemon juice. Put in the eggs, beat at low speed until just mixed. Pour into the crust. In a bigger baking pan, position the springform pan; put 1 inch of hot water into the bigger pan. Bake for 70 to 80 minutes, until the top looks dull and the middle is just set. Take the springform pan out of the water bath. Cool

the cheesecake for 10 minutes on a wire rack. Loosen the sides from the pan using a knife; discard foil. Cool for another hour. Refrigerate overnight, covering when fully cooled. Discard the rim from the pan. Add lemon slices on top of the cheesecake, if desired.

Nutrition Information Calories: 444 calories Fiber: 0 fiber) Total Carbohydrate: 32g carbohydrate (27g sugars Cholesterol: 169mg cholesterol Protein: 9g protein. Total Fat: 32g fat (19g saturated fat) Sodium: 325mg sodium

647.

Low Fat Chocolate Cake

Serving: 12 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1-1/4 cups all-purpose flour 1 cup sugar 1/2 cup baking cocoa 1/4 cup cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 4 large egg whites 1 cup water 1/2 cup corn syrup 2 teaspoons confectioners' sugar

Direction Mix together the first 6 ingredients in a bowl. Whisk together corn syrup, water and egg whites in another bowl. Mix into the dry ingredients. Transfer to a 9-in. square baking pan greased with cooking spray. Bake at 350 ° till a toothpick comes out clean when inserted into the center, 30-35 minutes. Remove to a wire rack to cool. Dust with confectioners ’ sugar.

Nutrition Information Calories: 176 calories Sodium: 186mg sodium Fiber: 1g fiber) Total Carbohydrate: 42g carbohydrate (0 sugars Cholesterol: 0 cholesterol Protein: 3g protein. Diabetic Exchanges: 2-1/2 starch.

Total Fat: 1g fat (0 saturated fat)

648.

Low Fat Vanilla Pudding

Serving: 6 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 cup fat-free milk 1 cup fat-free plain yogurt 1 cup fat-free sugar-free vanilla yogurt 1 package (.9 ounce) sugar-free instant vanilla pudding mix 1/2 teaspoon vanilla extract Maraschino cherries, optional Mint leaves, optional

Direction Beat vanilla, pudding mix, yogurt and milk for 2 minutes on high speed in a mixing bowl. Put into serving dishes; chill. Garnish with mint and cherries if desired.

Nutrition Information Calories: 88 calories Sodium: 261mg sodium Fiber: 0 fiber) Total Carbohydrate: 15g carbohydrate (0 sugars Cholesterol: 3mg cholesterol Protein: 5g protein. Diabetic Exchanges: 1/2 starch Total Fat: 1g fat (0 saturated fat)

649.

Low Fat Oatmeal Cookies

Serving: 2-1/2 dozen. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1 cup all-purpose flour 1 cup quick-cooking oats 1/2 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 egg whites 1/3 cup corn syrup 1 teaspoon vanilla extract 1/3 cup raisins

Direction Mix together the first ten ingredients in a medium bowl and stir thoroughly. Mix in raisins (you will get a stiff dough). Scoop cookie dough by tablespoonfuls and place on baking sheets greased with cooking spray. Bake for 8 to 10 minutes at 375 degrees until the cookies turn light brown.

Nutrition Information Calories: 102 calories Total Carbohydrate: 24g carbohydrate (0 sugars Cholesterol: 0 cholesterol Protein: 2g protein. Diabetic Exchanges: 1-1/2 starch. Total Fat: 1g fat (0 saturated fat) Sodium: 138mg sodium

Fiber: 0 fiber)

650.

Macadamia Chip Brownies

Serving: 1-1/2 dozen. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1/3 cup butter 4 ounces white baking chocolate, chopped 2 eggs 1 cup sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup chopped macadamia nuts 1/2 cup milk chocolate chips

Direction Melt white chocolate and butter in a saucepan over low heat; stir until smooth. Turn off the heat. Allow to cool a bit. Whisk sugar and eggs together in a large mixing bowl. Add vanilla and chocolate mixture. Combine salt and flour; slowly pour into the chocolate mixture. Mix in chocolate chips and nuts. Transfer to an oiled 9-inch square baking pan. Bake for 30 to 35 minutes at 325 ° until the surface has turned lightly browned. Allow to cool on a wire cooling rack. Slice into bars and enjoy.

Nutrition Information Calories: 166 calories Total Carbohydrate: 21g carbohydrate (14g sugars Cholesterol: 34mg cholesterol Protein: 2g protein. Total Fat: 9g fat (4g saturated fat)

Sodium: 90mg sodium Fiber: 1g fiber)

651.

Macadamia Nut Cookies

Serving: 36 | Prep: | Cook: | Ready in:

Ingredients 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 1/2 cups packed brown sugar 1 1/2 cups shortening 2/3 cup white sugar 4 eggs 1 teaspoon vanilla extract 1 teaspoon lemon juice 2 cups chopped macadamia nuts 1/2 cup rolled oats

Direction Whisk eggs, white and brown sugars and shortening together in a big bowl until well combined. Mix in lemon juice and vanilla extract. Mix in salt, baking soda and flour until well combined. Add oats and macadamia nuts, folding together. Cover and let refrigerate for 4 hours. Set oven at 165 ° C (325 ° F) and start preheating. Grease 2 baking trays lightly. Drop the dough on trays by spoonfuls, 2 inches away from each other. Put the tray into the preheated oven and bake for 15 to 18 minutes. Take to wire racks and let cool.

Nutrition Information Calories: 229 calories; Sodium: 146

Total Carbohydrate: 22.5 Cholesterol: 21 Protein: 2.5 Total Fat: 14.9

652.

Makeover Cherry Almond Mousse Pie

Serving: 8 servings. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 1 can (14 ounces) fat-free sweetened condensed milk, divided 1 ounce unsweetened chocolate, chopped 1/2 teaspoon almond extract, divided 1 frozen pie shell, baked 1 jar (10 ounces) maraschino cherries, drained 1 package (8 ounces) fat-free cream cheese 3/4 cup cold water 1 package (1 ounce) sugar-free instant vanilla pudding mix 2 cups reduced-fat whipped topping 1/4 cup chopped almonds, toasted Chocolate curls, optional

Direction Cook and stir the chocolate and 1/2 cup milk in a small saucepan on low heat for 4-5 minutes or until the chocolate melts. Mix in 1/4 tsp of extract. Pour it into the pie shell, then put aside. For garnish, reserve 8 whole cherries. Chop the leftover cherries, then put aside. Beat the cream cheese in a big bowl until it becomes smooth. Slowly beat in the leftover milk and water, then add the leftover extract and pudding mix; stir well. Fold in whipped topping, then stir in reserved chopped cherries and almonds. Pour on top of the pie. Let chill in the fridge for 4 hours or until set. If preferred, put chocolate curls and whole cherries on top to garnish.

Nutrition Information

Calories: 426 calories Sodium: 453mg sodium Fiber: 1g fiber) Total Carbohydrate: 69g carbohydrate (47g sugars Cholesterol: 14mg cholesterol Protein: 10g protein. Total Fat: 13g fat (7g saturated fat)

653.

Makeover Cherry Topped Cheesecake

Serving: 16 servings. | Prep: 35mins | Cook: 45mins | Ready in:

Ingredients 3/4 cup graham cracker crumbs 1/3 cup crushed gingersnap cookies (about 8 cookies) 2 tablespoons sugar 2 tablespoons butter, melted FILLING: 2 packages (8 ounces each) reduced-fat cream cheese 1 cup half-and-half cream 1/2 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt 3 tablespoons lemon juice 3 tablespoons orange juice 2 eggs, lightly beaten TOPPING: 1 can (20 ounces) reduced-sugar cherry pie filling 1 cup (8 ounces) reduced-fat sour cream 2 tablespoons sugar 1/2 teaspoon vanilla extract

Direction Mix together the butter, sugar, crushed cookies and cracker crumbs in a small bowl, then press it onto the bottom of a cooking spray coated 9-inch springform pan. Put it on a baking tray and let it bake for 10 minutes at 350 degrees. Allow it to cool on a wire rack.

Beat the salt, flour, sugar, cream and cream cheese in a big bowl until it becomes smooth. Beat in the juices until combined. Add eggs and beat it on low speed just until blended. Pour it on top of the crust. Put the pan back into the baking tray. Let it bake for 35 to 40 minutes or until the middle is nearly set. In the meantime, mix together the topping ingredients. Spread it gently on top of the cheesecake, then bake for an additional 10 minutes. Allow it to cool for 10 minutes on a wire rack. Run a knife carefully around the edge of the pan to loosen and let it cool for 1 hour more. Let it chill in the fridge overnight.

Nutrition Information Calories: 222 calories Sodium: 281mg sodium Fiber: 1g fiber) Total Carbohydrate: 23g carbohydrate (17g sugars Cholesterol: 63mg cholesterol Protein: 6g protein. Total Fat: 12g fat (7g saturated fat)

654.

Makeover Pecan Upside Down Cake

Serving: 20 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1/2 cup reduced-fat butter, melted 1/2 cup packed brown sugar 1/4 cup dark corn syrup 1-1/2 cups pecan halves 1 package butter pecan cake mix (regular size) 1 cup reduced-fat sour cream 1/3 cup unsweetened applesauce 2 eggs 2 egg whites 1 teaspoon vanilla extract

Direction Mix together the pecans, corn syrup, brown sugar and butter in a small bowl, then evenly spread into a cooking spray coated 13x9inch baking pan, then put aside. Mix together the leftover ingredients in a big bowl, then beat it for 30 seconds on low speed. Beat it for 2 minutes on medium, then move to the prepped pan. Let it bake for 30 to 35 minutes at 350 degrees or until an inserted toothpick in the middle exits clean. Allow it to cool for 5 minutes prior to flipping it over onto a serving platter. Serve it at room temperature or warm.

Nutrition Information Calories: 238 calories Total Fat: 12g fat (4g saturated fat) Sodium: 236mg sodium

Fiber: 1g fiber) Total Carbohydrate: 32g carbohydrate (20g sugars Cholesterol: 31mg cholesterol Protein: 3g protein.

655.

Makeover Rum Cake

Serving: 16 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 1/2 cup chopped pecans, toasted 1 package yellow cake mix (regular size) 1/2 cup fat-free milk 1/4 cup dark rum 1/4 cup canola oil 1/4 cup unsweetened applesauce 2 eggs GLAZE: 1/2 cup sugar 1/4 cup butter, cubed 2 tablespoons water 2 tablespoons dark rum

Direction Use cooking spray to coat a 10-inch fluted tube pan and sprinkle flour on top; add pecans. Mix together the eggs, applesauce, oil, rum, milk and cake mix in a big bowl, then beat for 30 seconds on low speed. Beat for 2 minutes on medium. Pour it into the prepped pan and bake for 40 to 45 minutes at 325 degrees until an inserted toothpick in the middle exits clean. Allow it to cool for 10 minutes prior to taking out of pan to fully cool on a wire rack. Mix together the glaze ingredients in a small saucepan, then boil. Lower the heat; cook and stir for 4 to 5 minutes or until thick. Drizzle it on top of the cake.

Nutrition Information

Calories: 251 calories Total Carbohydrate: 34g carbohydrate (22g sugars Cholesterol: 34mg cholesterol Protein: 2g protein. Total Fat: 12g fat (4g saturated fat) Sodium: 243mg sodium Fiber: 0 fiber)

656.

Mango Cobbler

Serving: 8 | Prep: 10mins | Cook: 45mins | Ready in:

Ingredients 1/2 cup melted butter 2 ripe mangoes - peeled, pitted, and sliced 1/2 cup white sugar 2 tablespoons peach schnapps 1 cup all-purpose flour 3/4 cup white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 pinch ground nutmeg 3/4 cup milk

Direction Set the oven to 375 ° F (190 ° C). Put melted butter into an 8-inch square baking pan. In a bowl, combine peach schnapps, 1/2 cup sugar, and mangoes together. Place mango slices in a layer on top of the butter in the baking pan and put leftover juice on top. In a bowl, stir nutmeg, salt, baking powder, 3/4 cup sugar and flour. Pour in milk and mix batter to combine. Drop or spread batter evenly on top of the mango in the baking pan. Bake for 45 to 50 minutes in the prepared oven until top layer is evenly browned. Let sit for about 5 minutes before enjoying.

Nutrition Information Calories: 330 calories;

Cholesterol: 32 Protein: 2.7 Total Fat: 12.3 Sodium: 287 Total Carbohydrate: 52.7

657.

Maple Pecan Tarts

Serving: 1 dozen. | Prep: 25mins | Cook: 25mins | Ready in:

Ingredients 1 cup butter, softened 6 ounces cream cheese, softened 2 cups all-purpose flour FILLING: 4 large eggs 1 cup packed brown sugar 3/4 cup maple syrup 2/3 cup butter, melted 2 teaspoons vanilla extract Dash salt 3 cups pecan halves Vanilla ice cream, optional

Direction Cream butter and cream cheese in a big bowl till smooth. Slowly whisk flour into the creamed mixture. Form into disk; wrap with plastic. Chill for an hour or till firm enough to handle. Split dough into a dozen pieces. Roll every piece into a 5-inch circle; transfer to 12 4-inch ungreased fluted tart pans with detachable bottoms. Clip pastry even with edges. Chill for 20 minutes. Preheat the oven to 375 ° . In the meantime, mix the initial filling 6 ingredients in a big bowl. Put into tart shells; set pecans over tops. Allow to bake for 25 minutes to half an hour or till middles are just set, mixture will wiggle. Allow to cool on wire racks. If preferred, serve together with ice cream. Chill remaining.

Nutrition Information Calories: 669 calories Sodium: 299mg sodium Fiber: 3g fiber) Total Carbohydrate: 52g carbohydrate (32g sugars Cholesterol: 145mg cholesterol Protein: 8g protein. Total Fat: 50g fat (21g saturated fat)

658.

Marshmallow Pumpkin Pie

Serving: 8 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1 package (10 ounces) large marshmallows 1 cup canned pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 cups whipped topping 1 graham cracker crust (9 inches) Additional whipped topping, optional

Direction Mix the first 6 ingredients together in a big saucepan, then cook and stir the mixture on moderate heat until marshmallows have melted, about 8 to 10 minutes. Take away from the heat and allow to cool to room temperature. Fold in whipped topping and scoop into crust. Chill until set, about 3 hours. Serve together with more whipped topping, if you want.

Nutrition Information Calories: 280 calories Total Fat: 9g fat (4g saturated fat) Sodium: 287mg sodium Fiber: 2g fiber) Total Carbohydrate: 49g carbohydrate (33g sugars Cholesterol: 0 cholesterol

Protein: 2g protein.

659.

Mint Cake

Serving: 15 servings. | Prep: 25mins | Cook: 25mins | Ready in:

Ingredients 1 package yellow cake mix (regular size) 1/2 teaspoon mint extract, divided 1-1/2 cups cold whole milk 1 package (3.9 ounces) instant chocolate pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 4 to 5 drops green food coloring

Direction Following package directions to prepare cake mix, then put into batter with 1/4 tsp. of mint extract, beating well. Transfer into a 13 ” x9 ” baking pan coated with grease, then bake at 350 degrees until a toothpick exits clean after being inserted into the center, about 25 to 30 minutes. Allow to cool thoroughly on a wire rack. Whisk together pudding mix and milk in a big bowl about 2 minutes. Allow to stand until soft-set, about 2 minutes. Poke in the cake with 24 holes using the end of a wooden spoon handle, then spread over cake evenly with pudding. Mix leftover extract, food coloring and whipped topping together, then spread mixture over pudding. Place a cover and chill for a minimum of 2 hours.

Nutrition Information Calories: 0g sugar total. Diabetic Exchanges: 1-1/2 fruit Cholesterol: 1 fat. Total Fat: 1 starch

660.

Mocha Pecan Ice Cream Bonbons

Serving: about 5 dozen. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 2 cups finely chopped toasted pecans 1 quart vanilla ice cream or flavor of your choice 2 cups (12 ounces) semisweet chocolate chips 1/2 cup butter, cubed 1 tablespoon instant coffee granules

Direction Line a 15x10x1-in. baking dish using waxed paper; freeze to keep cold. In a shallow bowl, put pecans. Quickly spoon ice cream using a melon baller to form 3/4-in. balls; toss in pecans immediately. Put on prepared pan; freeze for no less than an hour or until firm. Microwave chocolate chips with butter until melted; mix until smooth. Mix in coffee granules to dissolve; let cool completely. Quickly work in batches, plunge ice cream balls in chocolate mixture using a toothpick; let excess drip off. Put on a waxed paper-lined tray; discard toothpick. Put back to freezer; freeze until firm. Add bonbons to a freezer container, covered; put back to freezer for longer storage.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

Cholesterol:

661.

Moist Chocolate Cake

Serving: 24 | Prep: 30mins | Cook: 45mins | Ready in:

Ingredients 1 3/4 cups all-purpose flour 1 cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup hot brewed coffee 1/2 cup butter or margarine 1 cup white sugar 2 eggs 1 teaspoon vanilla extract Frosting: 1 1/2 cups confectioners' sugar 1 cup cocoa powder 1/2 cup butter or margarine 1 1/4 teaspoons vanilla extract 1/2 cup hot milk

Direction Set the oven at 350 ° F (175 ° C) and start preheating. Coat two 9-in. round pans or a 9x13-in. cake pan with grease and flour. Sift salt, baking soda, baking powder and flour together. Set aside. Mix 1 cup of cocoa and hot coffee in a small bowl; allow to cool to lukewarm. Cream 1 cup of sugar and 1/2 cup of butter together in a large bowl till fluffy and light. Add in eggs, one per time, beating properly after each addition, then mix in 1 teaspoon of vanilla.

Add in the cocoa and coffee mixture and the flour mixture alternately; beat properly. Transfer the batter into two 9-in. round pans or a 9x13-in. cake pan. Bake in the preheated oven till a toothpick turns out clean when inserted into the cake, about 45 minutes. Let cool. For the frosting: Mix together 1 1/4 teaspoons of vanilla, 1/2 cup of butter, 1 cup of cocoa and confectioners ’ sugar in a medium bowl. Stir till smooth. Pour in hot milk, 1 teaspoon per time, to attain a smooth and spreadable consistency. Spread over the cooled cake.

Nutrition Information Calories: 189 calories; Protein: 3.1 Total Fat: 9.3 Sodium: 156 Total Carbohydrate: 27 Cholesterol: 36

662.

No Fuss Peanut Butter Cookies

Serving: 4-1/2 dozen. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1 cup peanut butter 1/4 cup butter-flavored shortening 1/2 cup sugar 1/2 cup packed brown sugar 1/3 cup boiling water 2 cups biscuit/baking mix Additional sugar

Direction Cream sugars, shortening and peanut butter in big bowl; beat water in. Add dry biscuit mix slowly. Roll dough to 1-in. balls; put on greased baking sheets, 2-in. apart. Use fork dipped in sugar to flatten to make crisscross pattern; bake for 9-11 minutes at 400 ° till edges are golden brown.

Nutrition Information Calories: 138 calories Total Carbohydrate: 15g carbohydrate (8g sugars Cholesterol: 0 cholesterol Protein: 3g protein. Total Fat: 8g fat (2g saturated fat) Sodium: 158mg sodium Fiber: 1g fiber)

663.

Nutty Sour Cream Apple Pie

Serving: 6-8 servings. | Prep: 30mins | Cook: 55mins | Ready in:

Ingredients 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 egg 1/2 cup sour cream 1/3 cup honey 1/2 teaspoon vanilla extract 4 large tart apples, peeled and sliced 1 unbaked pastry shell (9 inches) TOPPING: 1/2 cup coarsely chopped pecans 3 tablespoons brown sugar 1 teaspoon ground cinnamon

Direction Mix together nutmeg, salt and flour in a large bowl. Mix together vanilla, honey, sour cream and egg in another bowl until smooth. Add it to the dry mixture and stir well. Fold in apples. Pour it into the crust. Mix together the topping ingredients; drizzle it onto the filling. Put into the oven to bake for 25 minutes at 425 degrees. Lower the heat to 325 degrees; continue baking until the apples are softened, about 25-30 minutes more. Use foil to cover the edges in the last 15 minutes to avoid overbrowning if needed. Remove to wire rack to cool. Keep in the refrigerator.

Nutrition Information

Calories: 348 calories Total Carbohydrate: 50g carbohydrate (31g sugars Cholesterol: 42mg cholesterol Protein: 4g protein. Total Fat: 16g fat (5g saturated fat) Sodium: 192mg sodium Fiber: 4g fiber)

664.

Oatmeal Molasses Crisps

Serving: about 15 dozen. | Prep: 45mins | Cook: 10mins | Ready in:

Ingredients 2-1/2 cups butter, softened 5 cups sugar 4 large eggs 1/3 cup dark molasses 3 teaspoons vanilla extract 4-1/3 cups all-purpose flour 4 teaspoons baking powder 3 teaspoons ground cinnamon 2 teaspoons salt 1 teaspoon baking soda 4-3/4 cups old-fashioned oats 2 cups finely chopped pecans

Direction Preheat the oven to 375 ° . Cream sugar and butter in a big bowl till fluffy and light. Whisk in the eggs, one by one. Whisk in the vanilla and molasses. Beat together baking soda, salt, cinnamon, baking powder and flour in a separate bowl; slowly put to the creamed mixture. If needed, put to a bigger bowl; mix in pecans and oats. Onto oiled baking sheets, drop dough by tablespoonfuls 2-inch away. Let bake for 10-12 minutes till edges are set. Allow to cool on pans for 3 minutes. Take off to wire racks to let cool.

Nutrition Information Calories: 75 calories Cholesterol: 11mg cholesterol

Protein: 1g protein. Total Fat: 4g fat (2g saturated fat) Sodium: 66mg sodium Fiber: 0 fiber) Total Carbohydrate: 10g carbohydrate (6g sugars

665.

Old Fashioned Chess Pie

Serving: 8-10 servings. | Prep: 30mins | Cook: 55mins | Ready in:

Ingredients 1 cup butter, softened 2 cups sugar 6 egg yolks 1 egg 1/3 cup cornmeal 1/4 cup all-purpose flour 1/3 cup 2% milk 1 teaspoon vanilla extract 1 unbaked deep-dish pastry shell (9 inches) TOPPING: 2 cups sugar, divided 2/3 cup 2% milk 1/2 cup butter, cubed

Direction Cream sugar and butter till fluffy and light in big bowl; beat egg and egg yolks in. Add flour and cornmeal in till blended well. Beat vanilla and milk in; don ’ t over beat. Put in pastry shell. Bake for 55-65 minutes at 325 ° till filling is nearly set. On wire rack, cool. Topping: Heat 1/2 cup of sugar in small heavy saucepan on low heat for 5 minutes till partially melted; don ’ t mix. Mix and cook with metal spoon for 5 minutes till syrup is golden and fully melted. Mix leftover sugar, butter and milk in; it will be lumpy. Cook on medium heat, mixing till it is soft-ball stage and candy thermometer registers 234 ° . Take off heat.

Put in small bowl; don ’ t mix. Cool to 190 ° ; don ’ t mix. Beat for 5 minutes on high speed till candy thermometer reads 130137 ° and mixture is creamy and light brown. Spread on pie immediately; keep in fridge.

Nutrition Information Calories: 710 calories Total Fat: 36g fat (19g saturated fat) Sodium: 365mg sodium Fiber: 0 fiber) Total Carbohydrate: 96g carbohydrate (79g sugars Cholesterol: 226mg cholesterol Protein: 5g protein.

666.

Old Fashioned Cran Apple Pie

Serving: 6-8 servings. | Prep: 15mins | Cook: 50mins | Ready in:

Ingredients 2-1/2 pounds tart apples, peeled and sliced 1 cup fresh or frozen cranberries 3/4 cup packed brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon aniseed, crushed 1/4 teaspoon ground nutmeg Pastry for double-crust pie (9 inches) 1 egg white 1 tablespoon water 1/4 teaspoon sugar

Direction Mix together the first 7 ingredients in a large bowl until wellcombined. Use the bottom pastry to line a deep 9-in. pie plate. Pour in filling. Put a lattice crust on top; flute edges. Mix together water and egg white gently; use it to brush on top of crust. Use sugar to sprinkle. Put into the oven to bake at 375 degrees until the apples are softened, about 50-55 minutes. Let it cool on wire rack.

Nutrition Information Calories: Total Fat: Sodium: Fiber:

Total Carbohydrate: Cholesterol: Protein:

667.

Old Fashioned Frozen Vanilla Custard

Serving: 1 quart. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 cup half-and-half cream 2/3 cup sugar 3 large eggs, beaten 1 cup heavy whipping cream 1 teaspoon vanilla extract 1/4 teaspoon salt

Direction Mix the first 3 ingredients together in a heavy saucepan. Cook until thickened, whisking continually. Let cool. Add to a shallow pan or chilled ice cube trays that have no dividers. Freeze until having a mush (without freezing hard). Whip cream; add salt and vanilla. Fold into the slightly frozen mixture. Put back into the pan or trays to freeze.

Nutrition Information Calories: 236 calories Sodium: 124mg sodium Fiber: 0 fiber) Total Carbohydrate: 19g carbohydrate (18g sugars Cholesterol: 135mg cholesterol Protein: 4g protein. Total Fat: 16g fat (9g saturated fat)

668.

Old Fashioned Gingersnaps

Serving: about 4 dozen. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 3/4 cup butter, softened 1 cup sugar 1 large egg 1/4 cup molasses 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1/4 teaspoon salt Additional sugar

Direction Cream sugar and butter together in a bowl. Whisk in molasses and egg. Mix together salt, ginger, cloves, cinnamon, baking soda, and flour; slowly add to the creamed mixture. Refrigerate. Roll into 1 1/4-inch balls and dip into sugar. Put on non-oiled cookie sheets, 2 inches apart. Bake at 375 ° until set and the surface cracks, about 10 minutes. Put on wire racks to cool.

Nutrition Information Calories: 150 calories Cholesterol: 29mg cholesterol Protein: 1g protein. Total Fat: 8g fat (5g saturated fat) Sodium: 211mg sodium

Fiber: 0 fiber) Total Carbohydrate: 19g carbohydrate (10g sugars

669.

Olivia's Applesauce Cake

Serving: 12 servings. | Prep: 20mins | Cook: 01hours05mins | Ready in:

Ingredients 1 cup butter, softened 1 cup sugar 2 large eggs 3-1/2 cups all-purpose flour 2 teaspoons ground cloves 2 teaspoons ground nutmeg 1 teaspoon baking soda 1 teaspoon ground cinnamon Pinch salt 2 cups raisins 1 cup chopped walnuts 2 cups unsweetened applesauce

Direction Cream sugar and butter together in a big bowl until fluffy and light. Put in eggs, one by one while beating well after each addition. Mix together salt, cinnamon, baking soda, nutmeg, cloves and flour, then transfer to a small bowl with 1/2 cup of the flour mixture. Stir in nuts and raisins. Put the rest of flour mixture in to the creamed mixture alternating with applesauce, beating thoroughly after each addition. Add raisin mixture and stir. Transfer batter into a 10-inch fluted tube pan coated with grease and flour. Bake at 350 degrees until a toothpick pricked in the center exits clean, about 65 to 75 minutes. Allow to cool about 10 minutes before transferring from pan to a wire rack to cool through.

Nutrition Information Calories: 500 calories Protein: 8g protein. Total Fat: 23g fat (10g saturated fat) Sodium: 287mg sodium Fiber: 3g fiber) Total Carbohydrate: 70g carbohydrate (36g sugars Cholesterol: 76mg cholesterol

670.

Orange Angel Food Cake Dessert

Serving: 15 servings. | Prep: 30mins | Cook: 30mins | Ready in:

Ingredients 1 package (16 ounces) angel food cake mix 1 package (.3 ounce) sugar-free orange gelatin 3/4 cup boiling water 1/2 cup cold water 1-1/2 cups cold fat-free milk 1 package (1 ounce) sugar-free instant vanilla pudding mix 1 teaspoon orange extract 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 1 small navel orange, halved and sliced 1/2 cup sliced almonds, toasted

Direction Prepare, bake the cake following the package instructions, using an unoiled tube pan, about 10 inches. Invert the tube pan immediately; let cool completely. Dissolve gelatin in a small bowl of boiling water; then stir in the cold water. Put aside. Slice the cake into 2-inch slices. Place on an unoiled 13x9 inches dish. Poke holes into cake, using a meat fork, about 2 inches apart. Pour gelatin slowly over cake. Let chill until set. Whisk pudding mix and milk for 2 mins in large bowl. Whisk in the extract. Allow to stand until soft-set, about 2 mins. Then fold in the whipped topping and spread over the cake. Decorate with almonds and orange slices. Refrigerate, covered, until serving.

Nutrition Information Calories: 184 calories

Cholesterol: 1mg cholesterol Protein: 5g protein. Diabetic Exchanges: 2 starch Total Fat: 3g fat (2g saturated fat) Sodium: 285mg sodium Fiber: 1g fiber) Total Carbohydrate: 32g carbohydrate (0 sugars

671.

Orange Dream Parfaits

Serving: 6 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 4 ounces cream cheese, softened 4-1/2 teaspoons sugar 3/4 teaspoon vanilla extract 3/4 cup miniature marshmallows 1-1/2 cups heavy whipping cream, whipped, divided 3 cups orange sherbet, softened 6 clear plastic cups (8 ounces each)

Direction Whisk vanilla, sugar, and cream cheese in a small bowl until it turns smooth; add in half of the whipped cream and marshmallows then fold. Reserve. Fold remaining whipped cream into sherbet in a separate bowl. Scoop 1/4 cupfuls of sherbet mixture into each plastic cup; place 3 tablespoons cream cheese mixture on top. Continue layers. Keep in the freezer for 3 hours, covered, or until firm. Take out from the freezer 15 minutes prior to serving.

Nutrition Information Calories: 289 calories Fiber: 2g fiber) Total Carbohydrate: 32g carbohydrate (25g sugars Cholesterol: 54mg cholesterol Protein: 4g protein. Total Fat: 17g fat (10g saturated fat) Sodium: 128mg sodium

672.

Patriotic Pops

Serving: 16 | Prep: 15mins | Cook: | Ready in:

Ingredients cooking spray 1 (3 ounce) package berry blue gelatin 1/2 cup white sugar 3 3/4 cups boiling water, divided 1 (3 ounce) package strawberry gelatin 1 (.25 ounce) envelope unflavored gelatin 1/4 cup cold water 1/2 (14 ounce) can sweetened condensed milk

Direction Put foil on two 4-in x 8-in loaf pans; grease with cooking spray. In a bowl, mix 1 1/2 cups boiling water, a quarter cup sugar, and berry blue gelatin until dissolved. Transfer to one of the prepared pan. In a bowl, mix 1 1/2 cups boiling water, the leftover quarter cup sugar, and strawberry gelatin until dissolved. Transfer to the second pan. Chill both pans for a minimum of 3hrs until set. In a bowl with a quarter cup of cold water, sprinkle unflavored gelatin on top; set aside for 5mins. Whisk in the remaining 3/4 cup of boiling water until dissolved. Mix in sweetened condensed milk. Let the mixture cool to room temperature. In the meantime, line foil in a 9-in x 13-in pan, let two inches of foil hang over the long sides; grease with cooking spray. Coarsely chop the chilled gelatins on a cutting board; move the prepared pan. Add the milk mixture. Chill for a minimum of 3hrs until set. Lift the gelatin mixture carefully using the foil; move to a baking sheet. Fold the foil ’ s edges down. On every long side of the gelatin block, pierce through 8 evenly spaced wooden sticks. Place in the freezer overnight.

Allow the frozen gelatin to stand for 15mins at room temperature. Slice into sixteen ice pop-sized rectangles.

Nutrition Information Calories: 103 calories; Total Carbohydrate: 22 Cholesterol: 4 Protein: 2.3 Total Fat: 1.1 Sodium: 59

673.

Peach Plum Pie

Serving: 6-8 servings. | Prep: 15mins | Cook: 45mins | Ready in:

Ingredients 2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained 2 cups sliced peeled fresh purple plums 1 tablespoon lemon juice 1/4 teaspoon almond extract 1-1/2 cups sugar 1/4 cup quick-cooking tapioca 1/2 to 1 teaspoon grated lemon zest 1/4 teaspoon salt Pastry for double-crust pie (9 inches) 2 tablespoons butter

Direction Mix together lemon juice and extract, plums and peaches in a large bowl. In another bowl, mix salt, lemon zest, tapioca and sugar. Put into the fruit mixture; combine gently; allow to sit for 15 minutes. Use bottom crust to line a 9-in. pie plate; put in the filling. Dot with butter. Roll out the remaining pastry to fit the top of the pie; cut slits in the pastry. Place over the filling. Trim; seal and flute the edges. Use foil to loosely cover the edges. Bake for 10 minutes at 450 ° . Turn the heat down to 350 ° . Take the foil away; bake till the filling is bubbly and the crust turns golden brown, or for 35 more minutes.

Nutrition Information Calories: 472 calories

Fiber: 1g fiber) Total Carbohydrate: 79g carbohydrate (46g sugars Cholesterol: 18mg cholesterol Protein: 3g protein. Total Fat: 17g fat (8g saturated fat) Sodium: 303mg sodium

674.

Peanut Bars

Serving: 4 dozen. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 1 cup butter, softened 2 cups sugar 1 cup creamy peanut butter 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 cup water 1/2 cup 2% milk FROSTING: 3/4 cup creamy peanut butter 1/4 cup butter, softened 3-3/4 cups confectioners' sugar 5 to 6 tablespoons 2% milk 1 cup chopped unsalted peanuts

Direction Preheat an oven to 350 ° . Grease 2 13x9-inch baking pans. Cream peanut butter, sugar and butter till fluffy and light in a big bowl. One by one, add eggs; beat well after each. Beat in vanilla. Whisk baking powder and flour in another bowl. Alternately with milk and water, add to creamed mixture; beat well after each. Put in prepped baking pans; bake till inserted toothpick in middle exits clean for 20-25 minutes. Meanwhile, beat butter and peanut butter till blended in a big bowl for frosting. Alternately with enough milk, beat in confectioners ’ sugar to get spreading

consistency. Take cakes from oven; put onto wire racks. Spread frosting on warm cakes; sprinkle peanuts. Fully cool.

Nutrition Information Calories: 250 calories Protein: 5g protein. Total Fat: 14g fat (5g saturated fat) Sodium: 114mg sodium Fiber: 1g fiber) Total Carbohydrate: 29g carbohydrate (23g sugars Cholesterol: 25mg cholesterol

675.

Peanut Butter Cereal Bars

Serving: 3 dozen. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 1 tablespoon butter 6 cups Rice Chex 1-1/2 cups salted peanuts 1 cup sugar 1 cup light corn syrup 1 cup peanut butter 1 teaspoon vanilla extract

Direction Prepare a 13x9-inch pan with foil lining and grease with butter; put aside. Mix nuts and cereal in a large bowl; put aside. Mix corn syrup and sugar in a 1 quart microwavable bowl. Heat on high in the microwave without covering for 20 to 40 seconds. Cook while stirring to dissolve sugar, about 3 to 5 minutes. Mix in vanilla and peanut butter until smooth. Spread sugar mixture onto nuts and cereal; mix until evenly coated. Pat into baking pan. Let sit in the refrigerator until set. Take out the bar by lifting with the foil. Remove foil and slice into pieces.

Nutrition Information Calories: 143 calories Total Carbohydrate: 19g carbohydrate (11g sugars Cholesterol: 1mg cholesterol Protein: 4g protein. Total Fat: 7g fat (1g saturated fat) Sodium: 112mg sodium

Fiber: 1g fiber)

676.

Peanut Butter Chocolate Tart

Serving: 16 servings. | Prep: 40mins | Cook: 0mins | Ready in:

Ingredients 1 package (9 ounces) chocolate wafers 1/2 cup peanut butter chips 2 tablespoons sugar 1/2 cup butter, melted FILLING: 1 cup creamy peanut butter 1/2 cup butter, softened 4 ounces cream cheese, softened 1 cup confectioners' sugar 1/4 cup light corn syrup 1 teaspoon vanilla extract GANACHE: 3/4 cup semisweet chocolate chips 1/2 cup heavy whipping cream 1-1/2 teaspoons sugar 1-1/2 teaspoons light corn syrup 1/4 cup chopped salted peanuts

Direction Put sugar, peanut butter chips and wafers in a food processor; cover, then pulse until finely crushed. Mix melted butter into the mixture. In an ungreased fluted tart pan with removable bottom (9 inches), pat the crust onto the base and sides. Chill in the refrigerator for half an hour. To make the filling, beat cream cheese, butter and peanut butter in a big bowl until it forms a fluffy mixture. Pour in vanilla, corn

syrup and confectioners ’ sugar, then blend until smooth. Spread into the pie crust. Chill in the refrigerator; meanwhile, prepare the ganache. In a small bowl, add chocolate chips. Boil corn syrup, sugar and cream in a small saucepan. Pour into the bowl; stir until the chips melt and the mixture is smooth. Spread on top of the filling. Scatter peanuts on top. Chill for no less than two hours.

Nutrition Information Calories: 448 calories Total Carbohydrate: 37g carbohydrate (23g sugars Cholesterol: 48mg cholesterol Protein: 8g protein. Total Fat: 32g fat (15g saturated fat) Sodium: 299mg sodium Fiber: 2g fiber)

677.

Pecan Butter Tarts

Serving: 1 dozen. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 1 package (14.1 ounces) refrigerated pie pastry FILLING: 1/2 cup raisins 1 cup water 1 large egg, lightly beaten 1/2 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/3 cup butter, melted 1-1/2 teaspoons vanilla extract 1/4 teaspoon salt 1/3 cup coarsely chopped pecans Vanilla ice cream, optional

Direction Preheat the oven to 425 ° . With foil liners, line a dozen muffin cups. Avoid using paper-lined foil liners. Roll out pastry sheets on a work surface. Cut 12 rounds using a floured 4-inch round cookie cutter, reserve the rest of pastry for other use. Slowly pat pastry rounds onto bottom and up sides of foil liners. Chill while making filling. Mix together the water and raisins in a microwave-safe bowl; on high, microwave for 2 minutes. Let drain; slightly cool down. Combine salt, vanilla, melted butter, brown sugars and egg in a small bowl till mixed; mix in raisins and pecans. Spoon into pastry cups, then distribute equally. On a lower oven rack, let bake for 7 to 9 minutes or till filling just starts to bubble up and crusts are light golden brown, avoid

overbaking. Fully cool in pan on a wire rack. If preferred, serve with ice cream.

Nutrition Information Calories: 252 calories Total Carbohydrate: 33g carbohydrate (22g sugars Cholesterol: 33mg cholesterol Protein: 2g protein. Total Fat: 13g fat (6g saturated fat) Sodium: 177mg sodium Fiber: 1g fiber)

678.

Peppermint Brownies

Serving: | Prep: | Cook: | Ready in:

Ingredients 8 ounce Unsweetened Chocolate, Chopped 8 ounce Butter, Unsalted 5 Eggs, Large 2 teaspoons Vanilla Extract 1/2 teaspoon Almond Extract 1/4 teaspoon Salt 4 teaspoons Espresso Powder 3 3/4 cups Sugar 1 2/3 cups White Flour 30 ounces Chocolate Peppermint Patties

Direction Preparation Arrange a rack on 1/3 up from the bottom of the oven and start preheating a greased 9x13x2 ” pan to 425 as follows: flip the pan and put a piece of 17 ” aluminum foil in the middle of the pan with shiny side down. Pat down the sides and corners of foil using hands to fit into the pan. Discard the foil. Turn the right side of the pan upwards. Arrange the foil well into the pan. Put a piece of butter on foil in the pan to grease, and place the pan in the oven. After the butter has melted, spread all over the foil with a piece of crumbled plastic wrap or a pastry brush. Put the greased pan to one side. In the top of a big double boiler over hot water over medium heat, or in a 4-6-cup heavy saucepan over low heat, heat butter and chocolate. Whisk sometimes until the butter and chocolate are completely melted. Turn off the heat and put aside.

Mix sugar, espresso powder, salt, almond extract, vanilla and eggs together for 10 minutes in the bowl of an electric mixer on high speed. Turn to low speed and put in chocolate mixture (still warm) and keep beating until combined. Stir in flour and continue beating on low speed until thoroughly incorporated. Take the bowl out of the mixer. Spread 1/2 of the mixture evenly (roughly three and a half cups) onto the greased pan and smooth the top. Scatter mints on top of the chocolate layer, touching each other and pan edges. Fill cut mints into the large spaces on the edges (preserve some mints for other purposes). Spread the rest of chocolate mixture evenly onto the pan and smooth the top. Bake while reversing the pan front to back once for even baking, 35 minutes. After 35 minutes, the top will firm, but the toothpick should come out with wet chocolate streaks when you insert in the center. When it is don, stop baking. Take the pan out of the oven and allow to sit to cool. Put a cookie sheet on top of the pan, then flip both the pan and the sheet upside down. Discard the pan and tear off the foil. Top the cake with a piece of wax paper and a different piece of cookie sheet and flip again, allow the right side of the cake turn up. The cake should be kept in the fridge for a few hours or overnight, then cut into bars.

679.

Pineapple Coconut Pie

Serving: 8 | Prep: | Cook: | Ready in:

Ingredients 1 (9 inch) pie shell, baked 2 1/2 cups unsweetened pineapple juice 1/3 cup all-purpose flour 1 cup white sugar 1 teaspoon salt 1 egg 1 cup flaked coconut 1 tablespoon butter 1 teaspoon vanilla extract

Direction In a blender, combine egg, salt, sugar, flour, and pineapple juice. Blend till smooth. In medium saucepan, cook while stirring over medium heat until thick. Take away from heat. Whisk in vanilla, butter and coconut. Blend well. Spoon into baked pie shell. Let cool until set.

Nutrition Information Calories: 341 calories; Cholesterol: 27 Protein: 3.4 Total Fat: 12.6 Sodium: 460 Total Carbohydrate: 54.6

680.

Pineapple Rhubarb Pie

Serving: 8 | Prep: 20mins | Cook: 45mins | Ready in:

Ingredients 1 pastry for a 9 inch double crust pie 1 pound fresh rhubarb, cut into 1 inch pieces 2 (8 ounce) cans pineapple chunks, drained 1 1/8 cups white sugar 2 tablespoons tapioca 1 tablespoon milk

Direction Turn the oven to 400 ° F (200 ° C) to preheat. On a surface lightly scattered with flour, roll 1 crust out and put in a 9-in. pie plate. Roll the top crust out and put aside. Combine tapioca, sugar, pineapple chunks, and rhubarb together in a big bowl. Add to the pie crust. Put on the top crust to cover, then seal and crimp the edge. Brush milk over and slice several vents in the top to release steam. Put in the preheated oven and bake until the liquid is bubbly in the middle and the crust turns golden, 45 minutes.

Nutrition Information Calories: 390 calories; Protein: 3.6 Total Fat: 15.1 Sodium: 237 Total Carbohydrate: 61.9 Cholesterol: 1

681.

Pineapple Coconut Angel Food Cake

Serving: 16 servings. | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 1 package (16 ounces) angel food cake mix 2 cans (8 ounces each) crushed pineapple, undrained 1 teaspoon coconut extract 1 package (8 ounces) reduced-fat cream cheese 2 tablespoons confectioners' sugar 1 teaspoon pineapple or orange extract 1-1/2 cups reduced-fat whipped topping 1/4 cup sweetened shredded coconut, toasted

Direction Mix together the coconut extract, pineapple and cake mix in a big bowl. Beat it for half a minute on low speed, then beat it for 2 minutes on medium. Gently scoop to 10-inch tube pan that's ungreased. Use knife to slice through the batter to release the air pockets. Let it bake for 35 to 40 minutes at 350 degrees on the lowest oven rack or until the entire surface looks dry and turns light brown in color. Instantly turn the pan upside down and let it fully cool for about an hour. Run a knife around the middle and side tube of the pan. Transfer the cake to a serving platter. To make the topping, beat the pineapple extract, confectioner ’ s sugar and cream cheese in a big bowl, until it becomes smooth. Fold in the whipped topping. Frost the sides and top of the cake and sprinkle coconut on top.

Nutrition Information Calories: 178 calories Fiber: 1g fiber)

Total Carbohydrate: 31g carbohydrate (0 sugars Cholesterol: 8mg cholesterol Protein: 4g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 4g fat (3g saturated fat) Sodium: 254mg sodium

682.

Pumpkin Bars

Serving: 25 | Prep: 25mins | Cook: | Ready in:

Ingredients ½ cup tub-style vegetable oil spread, softened ½ cup packed brown sugar (see Tips) ½ teaspoon baking soda ½ teaspoon pumpkin pie spice ⅓ cup canned pumpkin ¼ cup refrigerated or frozen egg product, thawed, or 1 egg 1 ½ cups all-purpose flour ½ (8 ounce) package reduced-fat cream cheese (Neufch â tel), softened 1 cup frozen light whipped dessert topping, thawed Freshly grated nutmeg (optional)

Direction Set the oven to 350 ° F. Grease a 9 ” x9 ” x2 ” baking pan then coat lightly with flour. Set aside. Mix together pumpkin pie spice, baking soda, brown sugar and vegetable oil spread in a big bowl, then use an electric mixer to beat the mixture on medium speed until blended. Beat in egg and pumpkin, then beat in as much of flour as possible with the mixer. Stir in any remaining flour with a wooden spoon. Spread into prepared pan with dough and bake until a toothpick stuck into near the center comes out clean, about 12-15 minutes. Allow to cool for 10 minutes in pan on a wire rack, then take out of pan and let it cool thoroughly on a wire rack. For frosting, use an electric mixer to beat cream cheese on a medium bowl on medium speed until smooth. Beat in half of the dessert topping, then fold in the remaining dessert topping.

Spread over cooled pumpkin layer. Sprinkle over top with nutmeg, if wanted, then cut into bars. In an airtight container, arrange frosted bars in a single layer for storage. Cover and seal, then keep in the fridge for a maximum of 3 days.

Nutrition Information Calories: 90 calories; Fiber: 0 Cholesterol: 3 Total Carbohydrate: 11 Sugar: 5 Protein: 1 Total Fat: 4 Saturated Fat: 2 Sodium: 75

683.

Pumpkin Flans

Serving: 6 servings. | Prep: 45mins | Cook: 30mins | Ready in:

Ingredients 1 cup sugar, divided 1/4 cup water 1-1/2 cups fat-free evaporated milk 3 large eggs 1 large egg white 1/4 teaspoon salt 1/4 teaspoon each ground cinnamon, cloves and ginger 1 cup canned pumpkin 1 teaspoon vanilla extract Additional ground cinnamon, optional

Direction Combine water and 1/3 cup sugar over medium-low heat in a small heavy skillet. Cook while stirring occasionally until sugar starts melting. Cook for about 20 minutes until amber; do not stir. Quickly transfer the mixture to 6 clean and dry 6-oz. ramekins or custard cups; tilt to coat bottoms of dishes. Allow to rest for 10 minutes. Heat milk in a small saucepan until it forms bubble around sides of saucepan. Whisk the remaining sugar, spices, salt, egg white and eggs in a small bowl. Take the milk out of the heat; stir in a small amount of hot milk into egg mixture. Transfer all back to the pan; stir constantly. Stir in vanilla and pumpkin. Pour into prepared ramekins slowly. Transfer to a baking pan; pour 3/4 in. of boiling water to pan. Bake without a cover at 325 ° until centers are just set (mixture should be jiggle) or for 30-35 minutes. Take ramekins out of water bath; rest for 10 minutes. Keep in the fridge, covered, for at

least 4 hours. Run a knife around the edges of ramekins carefully to loosen; turn each dish upside down onto a rimmed serving dish. Dust with additional cinnamon if preferred. Immediately serve.

Nutrition Information Calories: 233 calories Total Carbohydrate: 44g carbohydrate (42g sugars Cholesterol: 108mg cholesterol Protein: 9g protein. Total Fat: 3g fat (1g saturated fat) Sodium: 218mg sodium Fiber: 2g fiber)

684.

Pumpkin Oatmeal Bars

Serving: 2 dozen. | Prep: 30mins | Cook: 30mins | Ready in:

Ingredients 1 package yellow cake mix (regular size) 2-1/2 cups quick-cooking oats 5 tablespoons butter, melted 3 tablespoons honey 1 tablespoon water FILLING: 1 can (15 ounces) solid-pack pumpkin 1/4 cup reduced-fat cream cheese 1/4 cup fat-free milk 3 tablespoons brown sugar 2 tablespoons maple syrup 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1 large egg 1 large egg white 1/4 cup chopped walnuts 1 tablespoon butter, melted

Direction In a large bowl, combine oats and cake mix; save 1/2 cup to make topping. Add the water, honey and butter to the leftover cake mixture. Pat onto the bottom of a 13x9-in. baking pan sprayed with cooking spray.

To make the filling, in a large bowl, beat the cloves, allspice, vanilla, cinnamon, maple syrup, brown sugar, milk, cream cheese and pumpkin until blended. Add the egg white and egg; on low speed, beat just until incorporated. Spread on top of crust. In a small bowl, combine the reserved cake mixture, butter and walnuts; sprinkle atop the filling. Bake at 350 ° until set and edges are lightly browned, about 3035 minutes. Allow to cool on a wire rack. Slice into bars.

Nutrition Information Calories: 186 calories Total Fat: 7g fat (3g saturated fat) Sodium: 180mg sodium Fiber: 2g fiber) Total Carbohydrate: 30g carbohydrate (16g sugars Cholesterol: 18mg cholesterol Protein: 3g protein. Diabetic Exchanges: 2 starch

685.

Pumpkin Tartlets

Serving: 16 tartlets. | Prep: 20mins | Cook: 40mins | Ready in:

Ingredients 1 sheet refrigerated pie crust 1 can (15 ounces) solid-pack pumpkin 1 can (12 ounces) evaporated milk 3/4 cup sugar 2 large eggs 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Miniature marshmallows, optional

Direction Preheat the oven to 425 ° . Roll out every pie crust on a slightly floured surface; roll to 1/8-inch thickness. Cut out 16 circles using a floured 4-inch round cutter; roll scraps again if needed. Pat rounds into muffin pans sprayed with cooking spray. Beat spices, salt, eggs, sugar, milk and pumpkin in a big bowl till incorporated. Put into the pie crust cups. Allow to bake for 15 minutes. Turn oven setting to 350 ° . Bake for 25 minutes to half an hour or till an inserted knife in the middle comes out clean. If preferred, put marshmallows on top and allow to bake for 2 to 3 minutes more till marshmallows are browned lightly. Let cool for 5 minutes. Cautiously trace a knife surrounding sides to loosen tarts. Let cool in pans on wire racks prior to taking off. Serve or chill within 2 hours.

Nutrition Information Calories: 200 calories Total Carbohydrate: 27g carbohydrate (13g sugars Cholesterol: 38mg cholesterol Protein: 3g protein. Total Fat: 9g fat (4g saturated fat) Sodium: 203mg sodium Fiber: 1g fiber)

686.

Quick Easy Chocolate Sauce

Serving: 2-1/4 cups. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 12 ounces (2 cups) semisweet chocolate chips 1 cup heavy whipping cream 3/4 cup sugar

Direction Mix together all the ingredients in a small heavy saucepan. Put over medium heat to boil, whisking continuously. Boil mixture while stirring for 2 minutes. Keep refrigerated in a tightly sealed container to store. Lightly warm, then serve.

Nutrition Information Calories: 169 calories Total Carbohydrate: 21g carbohydrate (19g sugars Cholesterol: 18mg cholesterol Protein: 1g protein. Total Fat: 11g fat (6g saturated fat) Sodium: 7mg sodium Fiber: 1g fiber)

687.

Quick Banana Cream Pie

Serving: 6-8 servings. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 1 cup cold milk 1 cup sour cream 1 package (3.4 ounces) instant vanilla pudding mix 1 pastry shell (9 inches), baked 3 medium firm bananas, cut into 1/2-inch slices 1 carton (8 ounces) frozen whipped topping, thawed

Direction Beat pudding mix, sour cream and milk in large bowl until they become smooth. Put 1/3 banana slices into the pastry shell. Add 1/2 pudding mixture over top. Repeat these layers. Top with remaining bananas; add whipped topping to cover. Let chill at least 120 mins.

Nutrition Information Calories: 360 calories Protein: 3g protein. Total Fat: 18g fat (12g saturated fat) Sodium: 300mg sodium Fiber: 1g fiber) Total Carbohydrate: 43g carbohydrate (24g sugars Cholesterol: 28mg cholesterol

688.

Quick Chocolate Cream

Serving: 4 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 2/3 cup hot fudge sauce 1/2 cup sour cream 1/4 teaspoon almond extract, optional 1 cup heavy whipping cream, whipped Additional hot fudge sauce and sliced almonds, optional

Direction Mix extract (optional), sour cream and fudge sauce in a bowl. Fold in the whipped cream. Scoop into dessert platters. Sprinkle with more fudge sauce and garnish with almonds (optional).

Nutrition Information Calories: 439 calories Cholesterol: 102mg cholesterol Protein: 5g protein. Total Fat: 30g fat (18g saturated fat) Sodium: 104mg sodium Fiber: 1g fiber) Total Carbohydrate: 35g carbohydrate (21g sugars

689.

Quick Fruit Crisp

Serving: Makes 12 servings | Prep: | Cook: | Ready in:

Ingredients 1 13-ounce package macaroon cookies 1 29-ounce can sliced peaches, drained 1 29-ounce can sliced pears, drained 1 20-ounce can pineapple chunks, drained 1 17-ounce can apricots, drained 2 bananas, peeled, thickly sliced 2 21-ounce cans cherry pie filling 3/4 cup pecans 1/4 cup packed golden brown sugar 1/4 cup all purpose flour 1 teaspoon cinnamon 2 tablespoons (1/4 stick) butter, melted.

Direction Preheat the oven at 350 ° F. Mix macaroons in the processor until coarse crumbs. Spread crumbs onto the bottom of a 13x9x2-inch glass baking dish. Spoon bananas, apricots, pineapple, pears and peaches over crumbs. Spoon pie filling atop fruit. In the processor, process cinnamon, flour, sugar and pecans until pecans are finely chopped. Put in butter. Process until the mixture looks like fine meal. Drizzle over the pie filling. Bake crisp for 1 hour, until heated through and bubbling at the edges.

Nutrition Information Calories: 451 Protein: 3 g(7%)

Total Fat: 14 g(21%) Saturated Fat: 8 g(39%) Sodium: 100 mg(4%) Fiber: 7 g(27%) Total Carbohydrate: 83 g(28%) Cholesterol: 5 mg(2%)

690.

Quick And Easy Chocolate Mousse

Serving: 4-6 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 can (14 ounces) sweetened condensed milk 1 package (3.9 ounces) instant chocolate pudding mix 1 cup cold water 1 cup heavy whipping cream, whipped Additional whipped cream

Direction Beat water, pudding mix and milk till well mixed in big bowl; chill for five minutes. Fold whipped cream in; put in each serving dish using spoon. Use extra whipped cream to garnish.

Nutrition Information Calories: 415 calories Total Carbohydrate: 54g carbohydrate (49g sugars Cholesterol: 77mg cholesterol Protein: 6g protein. Total Fat: 21g fat (13g saturated fat) Sodium: 371mg sodium Fiber: 0 fiber)

691.

Raisin Apple Bread Pudding

Serving: 3 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 1 medium tart apple, peeled, cored and cut into thin rings 1 tablespoon lemon juice 1 tablespoon butter 1-1/2 teaspoons plus 1/2 cup sugar, divided 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 3 slices day-old raisin bread, cubed 2 tablespoons raisins 2 large eggs 1 cup whole milk Dash salt 1/4 teaspoon vanilla extract 1/4 teaspoon lemon extract or additional vanilla extract Half-and-half cream, optional

Direction Toss lemon juice and apple rings in a small bowl. Saut é apple in butter in small skillet till tender; take off heat. Mix nutmeg, cinnamon and 1 1/2 tsp. sugar; sprinkle over top. Toss to evenly coat; put aside. Put bread cubes in 8x4-in. greased loaf pans. Top with apple and raisin mixture. Whisk leftover sugar and eggs in small bowl. Mix and cook salt and milk in small saucepan on medium heat till mixture starts to bubble around pan sides for 2-3 minutes. Whisk into egg mixture slowly; mix extracts in. Put on raisins and apples.

Put loaf pan in 11x7-in. baking dish. In bigger pan, add 1-in. hot water; bake for 40-50 minutes at 350 ° , uncovered, till inserted knife in middle exits clean. Serve warm and if desired with cream.

Nutrition Information Calories: 380 calories Total Fat: 10g fat (5g saturated fat) Sodium: 226mg sodium Fiber: 3g fiber) Total Carbohydrate: 65g carbohydrate (51g sugars Cholesterol: 159mg cholesterol Protein: 10g protein.

692.

Raspberry Peach Melba Dessert

Serving: about 8 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 2 cups sliced peeled fresh or frozen peaches 2 cups fresh or frozen raspberries 3/4 cup sugar 2 tablespoons water Vanilla ice cream

Direction Place water, sugar, raspberries and peaches in a saucepan; heat to a boil. Lower the heat and cook at a simmer for 5 minutes. If wanted, keep chilled. Arrange over ice cream to serve.

Nutrition Information Calories: 106 calories Sodium: 0 sodium Fiber: 3g fiber) Total Carbohydrate: 27g carbohydrate (23g sugars Cholesterol: 0 cholesterol Protein: 1g protein. Total Fat: 0 fat (0 saturated fat)

693.

Raspberry Sugar Cream Tarts

Serving: 3 dozen. | Prep: 30mins | Cook: 15mins | Ready in:

Ingredients 3/4 cup unsalted butter, softened 1/2 cup sugar 2 egg yolks 3/4 teaspoon almond or vanilla extract 1/8 teaspoon salt 1-3/4 cups all-purpose flour FILLING: 3 tablespoons seedless raspberry spreadable fruit 3/4 cup sugar 3 tablespoons all-purpose flour Dash salt 3/4 cup heavy whipping cream 1/3 cup half-and-half cream 1/2 teaspoon almond or vanilla extract Fresh raspberries, optional

Direction Cream sugar and butter in a large bowl until fluffy and light. Beat in the salt, extract and egg yolks. Slowly beat in flour. Form dough into 3/4-in. balls; arrange them in mini-muffin cups coated with grease. Evenly press up the sides and onto bottoms of cups. Bake for 10-12 minutes at 350 ° until slightly browned. Let cool in pans on wire racks. Use 1/4 teaspoon spreadable fruit to spread onto the bottom of each crust. Combine the salt, flour and sugar in a small bowl. Whisk in the extract, half-and-half and whipping cream just until

combined (mixture should be thin). Put 2 teaspoons of filling into each crust. Bake for 12 to 14 minutes until filling just starts to bubble. Let cool for 10 minutes before taking them out of the pans; let cool totally on wire racks. Top with raspberries if preferred. Refrigerate the leftovers.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

694.

Rhubarb Berry Tart

Serving: 12 servings. | Prep: 30mins | Cook: 55mins | Ready in:

Ingredients 1/2 cup sugar 4 teaspoons quick-cooking tapioca 3 cups sliced fresh or frozen rhubarb 2 cups sliced fresh strawberries 2 tablespoons orange liqueur or juice 1 teaspoon grated lemon peel CRUST: 1/2 cup butter, softened 1/2 cup sugar 1 egg 1/2 teaspoon almond extract 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder TOPPING: 2 cups (16 ounces) sour cream 1/2 cup sugar 2 egg yolks 1 teaspoon vanilla extract

Direction In a large bowl, mix tapioca and sugar. Include in strawberries and rhubarb; toss to coat. Blend in lemon peel and liqueur. Allow to stand for about 15 minutes. In the meantime, whisk sugar and butter in a small bowl until puffy and light. Beat in almond extract and egg. Mix baking

powder and flour; slowly pour to creamed mixture and combine well. Flatten the dough onto the base of a greased 10-inch springform pan. Top with fruit mixture. Blend the topping ingredients; scoop over fruit. Arrange the pan on a baking sheet. Bake for 55 to 60 minutes at 350 ° , until firm. Let cool on a wire rack for 10 minutes. Carefully trace a knife around the edge of pan to loosen. Let cool completely. Keep in the refrigerator.

Nutrition Information Calories: 417 calories Protein: 6g protein. Total Fat: 22g fat (14g saturated fat) Sodium: 138mg sodium Fiber: 2g fiber) Total Carbohydrate: 45g carbohydrate (30g sugars Cholesterol: 122mg cholesterol

695.

Rhubarb Cranberry Cookies

Serving: about 5-1/2 dozen. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 1 cup butter, softened 1 cup packed brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2-1/2 cups old-fashioned oats 1-1/2 cups diced frozen rhubarb 1 cup vanilla or white chips 1 cup dried cranberries 4 ounces white baking chocolate, chopped

Direction In a large bowl, cream the sugars and butter until fluffy and light. Beat in vanilla and eggs. Combine the baking soda, flour, cinnamon and salt; add to the creamed mixture gradually and thoroughly mix. Mix in the rhubarb, oats, cranberries and chips. On parchment paper-lined baking sheets, drop by tablespoonfuls placing 2 inches apart. Bake at 350 ° for approximately 10 to 12 minutes or till set. Take away to wire racks for cooling. In a microwave, melt white chocolate; stir till smooth. Drizzle over cookies; allow to rest till set. Place in an airtight container for storing.

Nutrition Information Calories: 84 calories Fiber: 0 fiber) Total Carbohydrate: 12g carbohydrate (6g sugars Cholesterol: 14mg cholesterol Protein: 1g protein. Total Fat: 4g fat (2g saturated fat) Sodium: 67mg sodium

696.

Rhubarb Squares

Serving: 20-24 servings. | Prep: 20mins | Cook: 60mins | Ready in:

Ingredients 1-1/2 cups all-purpose flour 3 tablespoons sugar 3/4 cup butter FILLING: 3 tablespoons all-purpose flour 3/4 cup heavy whipping cream 2 cups sugar, divided 4 large eggs, separated 2 teaspoons vanilla extract 5 cups diced rhubarb

Direction Mix together sugar and flour; cut butter into flour mixture until crumbly. Transfer crust to a 13x9-inch baking pan. Bake for 10 minutes at 350 ° . Allow to cool a bit. To make filling, beat cream and flour in a bowl until smooth, add in egg yolks and 1 1/4 cups sugar until well blended. Fold in rhubarb and vanilla. Transfer filling to the baked crust. Bake for 55 to 60 minutes at 325 ° until a sharp knife comes out clean when inserted from the center. In the meantime, beat egg whites until stiff to make meringue. Beat in the rest of sugar until stiff peaks are formed. Take cake out of the oven. Instantly spread meringue over top and broil lightly.

Nutrition Information Calories: 199 calories

Fiber: 1g fiber) Total Carbohydrate: 15g carbohydrate (4g sugars Cholesterol: 91mg cholesterol Protein: 4g protein. Total Fat: 14g fat (8g saturated fat) Sodium: 109mg sodium

697.

Rice Pudding

Serving: 6 | Prep: | Cook: | Ready in:

Ingredients 1 cup cooked white rice 1 quart milk 1/2 cup white sugar 1/4 teaspoon salt 2 eggs, beaten 1/2 teaspoon vanilla extract 1 teaspoon butter 1 pinch ground nutmeg

Direction Preheat an oven to 175 ° C/350 ° F; butter the 2-qt. baking dish. Scald milk in 2-qt. saucepan on medium heat; take off heat. Add salt, sugar and rice; mix well. Add eggs, butter and vanilla slowly; put it into 2-qt. baking dish. Sprinkle nutmeg; bake for 40 minutes. Mix pudding after 20 minutes.

Nutrition Information Calories: 212 calories; Total Fat: 5.7 Sodium: 192 Total Carbohydrate: 32 Cholesterol: 77 Protein: 8.2

698.

Rich Chocolate Pudding Cake

Serving: 9 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1/2 cup sugar Sugar substitute equivalent to 1/4 cup sugar 2 tablespoons butter, melted 1 teaspoon vanilla extract 1 cup all-purpose flour 2 tablespoons baking cocoa 2 teaspoons baking powder 1/8 teaspoon salt 1/2 cup fat-free milk TOPPING: 1/2 cup packed brown sugar 1/4 cup sugar Sugar substitute equivalent to 1/4 cup sugar 2 tablespoons baking cocoa 1 cup cold water 3 cups fat-free vanilla ice cream

Direction Whisk vanilla, butter, sugar substitute, and sugar together in a big bowl. Mix together salt, baking powder, cocoa, and flour; add to the sugar mixture alternately with milk. Add to an 8-inch square baking dish that is coated with cooking spray and spread. To prepare the topping, mix cocoa, sugar substitute, and sugars together in a small bowl. Sprinkle over the batter. Drizzle the topping with water. Bake at 350 ° for 37-42 minutes until the edges shrink from the sides of the dish and the top has set. Enjoy

warm with ice cream.

Nutrition Information Calories: 261 calories Sodium: 203mg sodium Fiber: 1g fiber) Total Carbohydrate: 55g carbohydrate (40g sugars Cholesterol: 7mg cholesterol Protein: 4g protein. Total Fat: 3g fat (2g saturated fat)

699.

Semisweet Chocolate Mousse

Serving: 2 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1/4 cup semisweet chocolate chips 1 tablespoon water 1 large egg yolk, lightly beaten 1-1/2 teaspoons vanilla extract 1/2 cup heavy whipping cream 1 tablespoon sugar Whipped cream and raspberries, optional

Direction Melt water and chocolate chips in small saucepan; mix till smooth. Mix small amount hot chocolate mixture into egg yolks; put all in pan, constantly mixing. Mix and cook till slightly thick for 2 minutes; take off heat then mix vanilla in. Cool, mixing a few times. Beat whipping cream till it starts to thicken in small bowl. Add sugar; beat till soft peaks form. Fold into cooled chocolate mixture. Cover; refrigerate for minimum of 2 hours. If desired, garnish with raspberries and whipped cream.

Nutrition Information Calories: 367 calories Total Carbohydrate: 21g carbohydrate (20g sugars Cholesterol: 188mg cholesterol Protein: 3g protein. Total Fat: 31g fat (18g saturated fat) Sodium: 29mg sodium Fiber: 1g fiber)

700.

Simple Raspberry Cherry Pie

Serving: 6-8 servings. | Prep: 10mins | Cook: 40mins | Ready in:

Ingredients 2 cups fresh or frozen unsweetened raspberries 1 cup pitted fresh, frozen or canned tart cherries 1-1/2 cups sugar 3 tablespoons quick-cooking tapioca 1 teaspoon lemon juice Pastry for double-crust pie (9 inches) 1 to 2 tablespoons butter

Direction Mix cherries and raspberries together in a large bowl. Mix in lemon juice, tapioca and sugar. Allow to sit for 1 hour. Line bottom crust on the pie plate; put in filling. Dot with butter. Add a lattice crust on top. Bake in the 450 ° oven for 10 minutes; lower the heat to 350 ° . Bake until the filling is bubbling and the crust is golden brown, or about half an hour. Allow to cool on a wire rack.

Nutrition Information Calories: 438 calories Total Fat: 16g fat (7g saturated fat) Sodium: 215mg sodium Fiber: 2g fiber) Total Carbohydrate: 73g carbohydrate (41g sugars Cholesterol: 14mg cholesterol Protein: 2g protein.

701.

Smooth Chocolate Pie

Serving: 8 servings. | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 1-1/2 cups finely crushed chocolate wafers (about 24 wafers) 1/3 cup butter, melted 3 ounces cream cheese, softened 2 tablespoons sugar 4 ounces German sweet chocolate, melted 1/3 cup 2% milk 1 carton (8 ounces) frozen whipped topping, thawed Additional melted German sweet chocolate, optional

Direction Mix together wafer crumbs and melted butter in a small bowl. Push it onto an ungreased 9-in. pie plate ’ s bottom and sides. Beat cream cheese and sugar in a bowl till blended. Beat in the melted chocolate and milk slowly. Chill in the refrigerator for 10 minutes. Fold the whipped topping into the chocolate mixture; spoon it into the crust. Freeze for 4 hours or until firm. If you wish, drizzle melted chocolate on top before serving.

Nutrition Information Calories: 383 calories Protein: 4g protein. Total Fat: 24g fat (15g saturated fat) Sodium: 293mg sodium Fiber: 2g fiber) Total Carbohydrate: 39g carbohydrate (23g sugars

Cholesterol: 33mg cholesterol

702.

Soft Mincemeat Cookies

Serving: about 4 dozen. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1/4 cup butter, softened 3/4 cup packed brown sugar 2 eggs 3/4 cup mincemeat 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1-1/2 cups (9 ounces) semisweet chocolate chips 1/2 cup chopped walnuts, optional

Direction Cream brown sugar and butter in a big bowl; whisk in mincemeat and eggs. Mix nutmeg, flour, salt, cinnamon, and baking soda; stir into the creamed mixture well. If desired, fold in walnuts and chocolate chips. Scoop tablespoonfuls of mixture two inches apart on a greased baking sheet. Bake for 10-12 minutes in a 350 degrees F oven or until golden brown. Take out and cool on wire racks.

Nutrition Information Calories: 140 calories Sodium: 134mg sodium Fiber: 1g fiber) Total Carbohydrate: 22g carbohydrate (15g sugars

Cholesterol: 23mg cholesterol Protein: 2g protein. Total Fat: 6g fat (3g saturated fat)

703.

Sour Cream Pound Cake

Serving: 10 | Prep: | Cook: | Ready in:

Ingredients 1 1/2 cups all-purpose flour 1 1/2 cups white sugar 1/2 cup butter 1/2 cup sour cream 3 eggs 1 pinch baking soda

Direction Set an oven to 375 0 F (190 0 C) to preheat. Coat an 8x4 inch loaf pan with cooking spray and flour. Cream sugar and butter in a large bowl until fluffy and light. Put in eggs and sour cream. Put in pinch of soda and flour; stir well. Pour into the prepared 8x4 inch loaf pan. Put in the prepared oven and bake at 375 0 F (190 0 C) for 1 hour, or until when you insert a toothpick into center of cake, it should come out clean.

Nutrition Information Calories: 312 calories; Sodium: 120 Total Carbohydrate: 44.9 Cholesterol: 85 Protein: 4.3 Total Fat: 13.3

704.

Southern Style Soft Custard

Serving: 8 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 3 large egg yolks 1/4 cup sugar 1/8 teaspoon salt 2 cups whole milk 1/2 teaspoon vanilla extract Sliced pound cake Fresh berries of choice

Direction Beat together salt, sugar and eggs. Scald milk (heat to 180 ° ) and gradually pour over egg mixture. Place mixture back into metal bowl over simmering water or top of double boiler, and continuously whisk the lemon juice, water and egg yolks until mixture achieves 160 ° or is thick enough to cover the back of a spoon. Mixture will not have the consistency of a firm baked custard. Cool over ice water, stirring occasionally. Put in vanilla. If mixture separates, beat with egg beater till smooth. Enjoy chilled over slice pound cake; add berries on top.

Nutrition Information Calories: 85 calories Fiber: 0 fiber) Total Carbohydrate: 9g carbohydrate (9g sugars Cholesterol: 88mg cholesterol Protein: 3g protein. Total Fat: 4g fat (2g saturated fat)

Sodium: 70mg sodium

705.

Spritz Cookies

Serving: Makes about 8 Dozen Cookies | Prep: | Cook: | Ready in:

Ingredients 2 1/4 cups/315 g Jeanne's Gluten-Free All-Purpose Flour 1/4 tsp salt 1 cup/225 g unsalted butter, at room temperature 1/2 cup/100 g granulated sugar 1 extra-large egg, plus egg yolk, at room temperature 3/4 tsp pure vanilla extract Colored sugar for sprinkling (optional) 1 cup/170 g semisweet chocolate chips (optional)

Direction Preheat oven to gas mark 4/180 ° C/350 ° F; prep 2 ungreased cookie sheets. Mix salt and flour in a small bowl. Beat butter at medium speed for about 1 minute till light in a stand mixer ’ s bowl with paddle attachment. Add granulated sugar; beat it for 1 minute. Add egg yolk and whole egg; beat it for 1 minute. Add vanilla; beat till combined. Lower speed to low. Add flour mixture; beat till combined. Prep cookie press: Put plunger on tube part; turn to lock. Lift plunger till it reaches the top. Use dough to fill tube from bottom opening. Fit your preferred disk on bottom ring; tightly screw on. Press gun part, it ’ ll click every time you press handle, till you see dough just pushing against disk at the bottom. Press dough out. Firmly and evenly put end of press against cookie sheet; press on gun once. Lift press. You should get nice cookie shape on sheet if you adequately press the dough against disk. Pick dough up then put into bowl again if the shape is wonky, or dough comes out but doesn ’ t stick. Press enough

cookies out to cover cookie sheets, putting them about 4-cm/1 1/2-in. apart. If using, sprinkle colored sugar lightly. You may leave some plain and sprinkle some with colored sugar. Bake for 13-15 minutes till cookies ’ bottoms are light brown. Transfer to wire racks; fully cool. Repeat process with leftover dough, letting cookie sheets fully cool. Refrigerate for several minutes if dough begins to look too squishy to make defined shapes. If desired, melt chocolate chips in small saucepan on extremely low heat till just barely melted; to avoid burning, carefully watch. Take off heat; whisk till smooth. Line waxed paper on a cookie sheet. Spread a little melted chocolate on bottoms of some cookies with a butter knife; press cookies onto waxed paper, chocolate side down. For sandwich cookies: Spread bottom of cookie with melted chocolate; press bottom of another cookie with same shape onto chocolate. Or, drizzle top of shapes with melted chocolate. Let cookies sit to set chocolate for about 1 hour. Keep, with waxed paper between layers, in an airtight container for up to 1 week at room temperature.

Nutrition Information Calories: 33 Fiber: 0 g(1%) Total Carbohydrate: 3 g(1%) Cholesterol: 9 mg(3%) Protein: 0 g(1%) Total Fat: 2 g(3%) Saturated Fat: 1 g(6%) Sodium: 7 mg(0%)

706.

Steamed Bread Pudding

Serving: 6-8 servings. | Prep: 10mins | Cook: 01hours30mins | Ready in:

Ingredients 1/4 cup butter, melted 1 large egg 1 cup whole milk 1/4 cup dark corn syrup 1/4 cup packed brown sugar 1/4 teaspoon baking soda 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 cup raisins 2 cups fine white bread crumbs LEMON SAUCE: 1/2 cup butter, cubed 3/4 cup sugar 1/4 cup water 1 large egg, beaten 3 tablespoons lemon juice Grated zest of 1 lemon

Direction Put melted butter on top of 1 1/2-qt. double boiler; put aside. Mix spices, baking soda, sugar, corn syrup, milk and egg till smooth in bowl; mix crumbs and raisins in. Put on melted butter. Add at least 3-in. water to bottom of double boiler then cover; steam for 1 1/2 hours on medium low heat. Meanwhile, mix lemon juice, egg, water, sugar and butter in saucepan for sauce; boil on medium heat, constantly mixing. Add lemon zest; serve sauce

while hot on warm pudding.

Nutrition Information Calories: 402 calories Sodium: 325mg sodium Fiber: 1g fiber) Total Carbohydrate: 55g carbohydrate (43g sugars Cholesterol: 103mg cholesterol Protein: 4g protein. Total Fat: 20g fat (12g saturated fat)

707.

Stone Fruit Pie

Serving: 8 servings. | Prep: 30mins | Cook: 45mins | Ready in:

Ingredients 2 cups fresh or frozen pitted tart cherries, thawed 3 medium nectarines, chopped 3 apricots, sliced 2/3 cup sugar 1 tablespoon cornstarch 2 tablespoons plus 2 cups all-purpose flour, divided 1/8 teaspoon ground cinnamon 1 teaspoon salt 3/4 cup plus 2 tablespoons cold butter, divided 6 to 7 tablespoons ice water 1 large egg yolk 1 teaspoon water

Direction Set oven to 400 ° to preheat. Combine cinnamon, 2 tablespoons flour, cornstarch, sugar, apricots, nectarines and cherries in a small bowl; put aside. Mix together the rest of flour and salt in a separate bowl; cut 3/4 cup butter into flour mixture until crumbly. Slowly pour in ice water, whisking with a fork until dough shapes a ball. Split dough into 2 parts, 1 is slightly larger than the other. Roll out the larger dough so that it fits a 9-inch pie plate; move the pastry into the pie plate. Pour in filling; place dots of remaining butter on top. Roll out the smaller pastry; create a lattice crust. Trim; seal and flute edges. Stir water and egg yolk together in a small bowl; brush over the top of lattice. Bake until crust turns golden brown and filling is bubbly, or for

45 to 50 minutes. Cover edges with foil during the last 15 minutes of baking time to keep them from over browning, if needed. Allow to cool on a wire rack.

Nutrition Information Calories: 360 calories Protein: 3g protein. Total Fat: 21g fat (13g saturated fat) Sodium: 439mg sodium Fiber: 2g fiber) Total Carbohydrate: 42g carbohydrate (26g sugars Cholesterol: 78mg cholesterol

708.

Strawberry Chocolate Shortcake

Serving: 10 servings. | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 3-1/2 cups biscuit/baking mix 2/3 cup plus 2 teaspoons sugar, divided 1/2 cup baking cocoa 1 cup 2% milk 1/3 cup butter, melted 1 egg white 2-1/2 pints fresh strawberries 2 cups heavy whipping cream 3 tablespoons confectioners' sugar 1 cup chocolate syrup

Direction Mix cocoa, 2/3 cup of sugar and biscuit mix in a big bowl. Mix butter and milk in; stir well. By 1/3 cupfuls, drop on a greased baking sheet, at least 2-inch apart. Beat egg white till foamy; brush on shortcakes. Sprinkle leftover sugar over. Bake for 15-18 minutes at 400 ° . On wire racks, cool. Put 10 whole strawberries aside; cut leftover strawberries. Beat confectioners ’ sugar and cream till soft peaks form in a big bowl. Horizontally split shortcakes before serving. Put 1/2 of the whipped cream and all sliced berries between the cake layers. Put leftover whipped cream over. Drizzle with chocolate syrup; put a whole berry on top.

Nutrition Information Calories: 581 calories Fiber: 4g fiber)

Total Carbohydrate: 70g carbohydrate (38g sugars Cholesterol: 85mg cholesterol Protein: 7g protein. Total Fat: 32g fat (17g saturated fat) Sodium: 642mg sodium

709.

Strawberry Chocolate Shortcakes

Serving: 2 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1/4 cup sugar 1 tablespoon cornstarch Dash salt 2 tablespoons water 1/2 cup crushed strawberries 1 drop red food coloring, optional 2 individual round sponge cakes 2/3 cup sliced fresh strawberries 1/3 cup whipped topping 1 tablespoon chocolate syrup, optional

Direction Mix salt, cornstarch and sugar in a small saucepan. Mix in crushed strawberries and water. Boil; allow to cook and mix for a minute till thickened. Put food coloring if wished. On a serving plate, put sponge cakes. Put chocolate syrup, whipped topping, sliced strawberries and strawberry sauce if wished.

Nutrition Information Calories: 289 calories Fiber: 3g fiber) Total Carbohydrate: 62g carbohydrate (47g sugars Cholesterol: 39mg cholesterol Protein: 3g protein. Total Fat: 3g fat (2g saturated fat)

Sodium: 168mg sodium

710.

Strawberry Orange Ice Cream

Serving: 4-1/2 quarts. | Prep: 30mins | Cook: 20mins | Ready in:

Ingredients 2 cups fresh strawberries, crushed 3 cups sugar, divided 3 tablespoons all-purpose flour 3 cups half-and-half cream 2 eggs, beaten 3 cups heavy whipping cream 1-1/3 cups orange juice 1/2 cup lemon juice 1 teaspoon vanilla extract

Direction Combine 3/4 cup of sugar and strawberries in a small bowl; put aside. Heat half-and-half in a heavy saucepan to 175 ° . Combine remaining sugar and flour in a large saucepan, then stir in halfand-half until they become smooth. Stir small amount of hot mixture into the eggs. Put all back to pan, whisking constantly. Cook while stirring over low heat until the mixture coats back of the metal spoon and reaches at least 160 ° . Discard from heat. Quickly place the pan in bowl of the ice water to cool and stir for about 2 mins. Stir in reserved strawberry mixture, vanilla, lemon juice, orange juice and whipping cream. Press onto the custard surface with plastic wrap. Place in the refrigerator for several hours or up to overnight. Fill 2/3 full cylinder of the ice cream freezer. Then freeze following the manufacturer ’ s instructions. Place the remaining mixture in refrigerator until ready to freeze. Let firm up in the refrigerator freezer or ripen in the ice cream freezer for 2 to 4

hours before enjoying.

Nutrition Information Calories: 174 calories Total Carbohydrate: 20g carbohydrate (19g sugars Cholesterol: 49mg cholesterol Protein: 2g protein. Total Fat: 10g fat (6g saturated fat) Sodium: 21mg sodium Fiber: 0 fiber)

711.

Striped Fruit Pops

Serving: 1 dozen. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 3/4 cup honey, divided 2 cups sliced fresh strawberries 12 plastic cups or Popsicle molds (3 ounces each) 12 plastic cups or Popsicle molds (3 ounces each) 6 kiwifruit, peeled and sliced 12 Popsicle sticks 1-1/3 cups sliced fresh ripe peaches

Direction Process strawberries and a quarter cup honey in a blender, covered, until combined. Transfer to molds or cups. Place in the freezer for half an hour until solid. Process kiwi and a quarter cup honey in a blender, covered, until combined. Pour over the firm strawberry layer; put in Popsicle sticks. Place in the freezer until solid. Repeat the process with the remaining honey and peaches; transfer on top of the kiwi layer. Place in the freezer until solid.

Nutrition Information Calories: 106 calories Protein: 1g protein. Diabetic Exchanges: 2 fruit. Total Fat: 0 fat (0 saturated fat) Sodium: 1mg sodium Fiber: 2g fiber) Total Carbohydrate: 27g carbohydrate (0 sugars Cholesterol: 0 cholesterol

712.

Swedish Puff Coffee Cake

Serving: 12 servings. | Prep: 35mins | Cook: 30mins | Ready in:

Ingredients 1 cup all-purpose flour 1/2 cup cold butter, cubed 2 tablespoons ice water TOPPING: 1 cup water 1/2 cup butter 1 teaspoon almond extract 1 cup all-purpose flour 3 large eggs GLAZE: 1 cup confectioners' sugar 2 tablespoons butter, softened 1 tablespoon 2% milk 1 teaspoon almond extract 1 cup sweetened shredded coconut

Direction Preheat an oven to 375 ° . In a small bowl, put flour; cut in butter till crumbly. Add ice water slowly, tossing using a fork till dough holds together when you press it. Press dough into 10-in. circle on the ungreased baking sheet. Topping: Heat butter and water on a rolling boil in a big saucepan. Take off from heat; mix in extract. All at once, add flour; beat till blended. Cook on medium heat till mixture forms a ball and pulls away from pan ’ s sides, vigorously mixing. Take off from heat; let stand for 5 minutes.

One by one, add eggs; beat well after each till smooth. Beat till shiny and smooth; spread on pastry. Bake till lightly browned for 30-35 minutes; during final 5 minutes, cover with foil loosely if needed to avoid overbrowning. Transfer from pan onto wire rack; let cool fully. Glaze: Beat extract, milk, butter and confectioners ’ sugar till smooth in a small bowl. Spread on top; sprinkle using coconut.

Nutrition Information Calories: 326 calories Sodium: 160mg sodium Fiber: 1g fiber) Total Carbohydrate: 30g carbohydrate (12g sugars Cholesterol: 98mg cholesterol Protein: 4g protein. Total Fat: 21g fat (14g saturated fat)

713.

Sweet Corn Creme Brulee

Serving: 6 servings. | Prep: 25mins | Cook: 45mins | Ready in:

Ingredients 1-1/2 cups frozen corn, thawed 4-1/2 teaspoons butter 3 cups heavy whipping cream 1 cup 2% milk 8 large egg yolks 1-1/4 cups plus 2 tablespoons sugar, divided 2 tablespoons vanilla extract Fresh raspberries and mint leaves

Direction Saut é corn in butter till tender in a big saucepan; lower heat. Add milk and cream; heat till bubbles form around pan ’ s sides. Slightly cool. Put into blender; cover. Process till smooth. Strain; discard corn pulp. Put into pan. Whisk 1 1/4 cups sugar and egg yolks in a small bowl. Mix small hot cream amount into egg mixture; put all back into pan, constantly mixing. Mix in vanilla. Put into 6 6-oz. ramekins. Put into baking pan; to pan, add 1-in. boiling water. Bake at 325 ° , uncovered, till centers just set (it ’ ll jiggle) for 40-45 minutes. Take ramekins from water bath and cool for 10 minutes. Cover; refrigerate for a minimum of 4 hours. Sprinkle leftover sugar on custards if using cr è me brulee torch. Heat sugar with torch till caramelized. Immediately serve. Broiling custard option: Put ramekins onto baking sheet; stand for 15 minutes at room temperature. Sprinkle sugar; broil 8-in. from heat till sugar caramelizes for 4-7 minutes. Refrigerate till firm for 1-2 hours.

Garnish with mint leaves and raspberries; serve.

Nutrition Information Calories: 750 calories Protein: 9g protein. Total Fat: 54g fat (32g saturated fat) Sodium: 98mg sodium Fiber: 1g fiber) Total Carbohydrate: 61g carbohydrate (49g sugars Cholesterol: 447mg cholesterol

714.

Swirled Chocolate Peanut Butter Cake

Serving: 18 servings. | Prep: 35mins | Cook: 35mins | Ready in:

Ingredients 1 package chocolate cake mix (regular size) 1-1/4 cups water 1/2 cup reduced-fat sour cream 2 large egg whites 1 package (8 ounces) reduced-fat cream cheese 1 large egg, lightly beaten 1/2 cup sugar 1/2 cup reduced-fat creamy peanut butter 1/4 cup fat-free milk

Direction Beat egg whites, sour cream, water and cake mix together in a large bowl on medium speed for 2 minutes. Use cooking spray to coat a 9x13-in. baking pan; dust with flour. Transfer the batter into the pan. Beat together milk, peanut butter, sugar, egg and cream cheese in a small bowl till smooth. Drop over the batter by tablespoonfuls; use a knife to swirl. Bake at 350 ° till a toothpick turns out clean when inserted into the center, about 35-40 minutes. Place on a wire rack to cool. Keep any leftovers in the refrigerator.

Nutrition Information Calories: 225 calories Protein: 6g protein. Diabetic Exchanges: 2 starch Total Fat: 9g fat (4g saturated fat) Sodium: 289mg sodium Fiber: 1g fiber)

Total Carbohydrate: 32g carbohydrate (21g sugars Cholesterol: 23mg cholesterol

715.

Toffee Cashew Treasures

Serving: about 5 dozen. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1 cup butter, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 cups old-fashioned oats 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup sweetened shredded coconut 1 cup milk chocolate English toffee bits or brickle toffee bits 1 cup chopped cashews, toasted

Direction Cream sugars and butter in a big bowl till fluffy and light. Put in the eggs, one by one, beating thoroughly after every addition. Whisk in vanilla. Mix together the salt, baking powder, baking soda, oats and flour; slowly add to the creamed mixture and combine well. Mix in the rest of the ingredients. Onto ungreased baking sheets, drop by rounded tablespoonfuls 3 inch apart. Bake at 350 ° till browned lightly, 12 to 14 minutes. Allow to cool for 2 minutes prior to taking off to wire racks.

Nutrition Information Calories: 247 calories

Sodium: 240mg sodium Fiber: 1g fiber) Total Carbohydrate: 32g carbohydrate (20g sugars Cholesterol: 33mg cholesterol Protein: 3g protein. Total Fat: 13g fat (6g saturated fat)

716.

Toffee Cream Pie

Serving: 8 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1-1/2 cups half-and-half cream 1 package (3.4 ounces) instant vanilla pudding mix 6 Heath candy bars (1.4 ounces each), chopped 1 carton (8 ounces) frozen whipped topping, thawed, divided 1 chocolate crumb crust (9 inches)

Direction Stir the pudding mix with cream in a big bowl for 2 minutes. Let it sit for 2 min. until partially set. Whisk in 1 cup of chopped candy. Fold in 2 cups of whipped topping. Pour over the crust. Spread the top with the remaining whipped topping and drizzle with the remaining candy. Freeze, covered, until firm for a minimum of 4 hrs.

Nutrition Information Calories: 445 calories Protein: 4g protein. Total Fat: 23g fat (13g saturated fat) Sodium: 367mg sodium Fiber: 1g fiber) Total Carbohydrate: 52g carbohydrate (38g sugars Cholesterol: 28mg cholesterol

717.

Triple Nut Snowballs

Serving: about 6 dozen. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1 cup plus 2 tablespoons unsalted butter, softened 1/2 cup plus 2 cups confectioners' sugar, divided 1-1/2 teaspoons almond extract 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 cup unsalted cashews 1 cup macadamia nuts 1 cup pecan halves

Direction Preheat an oven to 375 ° . Cream 1/2 cup confectioners ’ sugar and butter till fluffy and light; beat extract in. Whisk cinnamon, salt and flour in separate bowl; beat into creamed mixture slowly. Pulse nuts till finely ground in food processor; mix nuts into dough. Form to 1-in. balls; put on parchment paper-lined baking sheets, 1-in. apart. Bake for 8-10 minutes till golden brown; cool for 10 minutes on pans. Put leftover confectioners ’ sugar in small bowl; in sugar, roll slightly cooled cookies. Put cookies on wire racks; completely cool. Before serving, roll cookies again in sugar.

Nutrition Information Calories: 88 calories Total Carbohydrate: 8g carbohydrate (4g sugars Cholesterol: 8mg cholesterol

Protein: 1g protein. Total Fat: 6g fat (2g saturated fat) Sodium: 40mg sodium Fiber: 0 fiber)

718.

Truffle Acorns

Serving: about 3 dozen. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 2 cups (12 ounces) semisweet chocolate chips 3 ounces cream cheese, softened 1 teaspoon water 1/2 teaspoon almond extract 1/4 cup dark chocolate candy coating (about 1/8 pound) 1/3 cup finely chopped almonds, toasted Slivered almonds

Direction In the microwave, melt the chocolate chips. Mix in the extract, water and cream cheese until well mixed. Chill for an hour, until easy to manage. Form the teaspoonfuls into slightly oblong balls with 1 flatter end; put onto the baking sheet lined with waxed paper. Refrigerate until firm, about 1 to 2 hours. Melt the candy coating in a double boiler or microwave. Dip about 1/8 inch flat end of each acorn into the chocolate, and then dip into chopped almonds. Prick a slivered almond in the top for a stem. Bring back to waxed paper for hardening.

Nutrition Information Calories: 68 calories Protein: 1g protein. Total Fat: 5g fat (3g saturated fat) Sodium: 8mg sodium Fiber: 1g fiber) Total Carbohydrate: 7g carbohydrate (6g sugars Cholesterol: 3mg cholesterol

719.

Turtle Nut Cake

Serving: 20 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 1 package German chocolate cake mix (regular size) 1 package (14 ounces) caramels 1/2 cup evaporated milk 6 tablespoons butter, cubed 1 cup chopped pecans 1 cup (6 ounces) chocolate chips Pecan halves for garnish, optional

Direction Prepare the cake following the instructions on the package. Put 1/2 of batter aside; add the leftover batter to a floured and lightly oiled 13x9-inch baking pan. Bake for 18 minutes at 350 ° . In the meantime, melt butter, milk and caramels in a small saucepan. Take away from the heat; mix in nuts. Add onto the cake. Sprinkle chocolate chips over, and then pour over the top with the saved batter. Bake until the cake springs back once slightly touched, or for another 20 minutes. Put on a wire rack to cool. Slice into squares and if you like, put a pecan half on top of each.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

Cholesterol:

720.

Upside Down Berry Cake

Serving: 15 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1/2 cup chopped walnuts 1 cup fresh or frozen blueberries 1 cup fresh or frozen raspberries, halved 1 cup sliced fresh strawberries 1/4 cup sugar 1 package (3 ounces) raspberry gelatin 1 package yellow cake mix (regular size) 2 large eggs 1-1/4 cups water 2 tablespoons canola oil 1-1/2 cups miniature marshmallows

Direction In a well-greased baking pan of 13x9 inches, layer in order the walnuts and berries; sprinkle with gelatin and sugar. Mix oil, water, eggs and cake mix together in a large bowl; beat for half a minute on low speed. Keep beating for 2 minutes on medium. Fold in marshmallows. Add over top. Bake in the oven at 350 ° until a toothpick put in the middle goes out clean, about 35-40 minutes. Allow to cool for 5 minutes before flipping onto a serving platter. Keep the leftovers in the fridge.

Nutrition Information Calories: 276 calories Protein: 3g protein. Total Fat: 7g fat (2g saturated fat)

Sodium: 249mg sodium Fiber: 1g fiber) Total Carbohydrate: 51g carbohydrate (36g sugars Cholesterol: 28mg cholesterol

721.

Vanilla Bean Cheesecake With Chocolate Ganache

Serving: 16 servings. | Prep: 50mins | Cook: 60mins | Ready in:

Ingredients 2 cups chocolate graham cracker crumbs (about 16 graham crackers) 4 teaspoons grated orange zest 1/3 cup butter, melted FILLING: 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 cup sour cream 1 vanilla bean or 1 teaspoon vanilla extract 3 large eggs, lightly beaten TOPPING: 1 cup semisweet chocolate chips 2/3 cup heavy whipping cream 2 cups fresh raspberries

Direction Turn on the oven and preheat it at 325 ° F. Wrap the greased 9inches springform pan in a double thick, heavy-duty foil (about 18-inch square). Whisk orange zest and cracker crumbs in a small bowl. Mix in butter. Spread the mixture onto the bottom and 2-inches up the sides of the greased pan. Store it inside the refrigerator for 5 minutes. Mix sugar and cream cheese in a big bowl until smooth. Stir in sour cream. Cut the vanilla bean lengthwise and scrape the seeds

from the middle using the tip of a knife; add it in the cream cheese mixture. Beat in eggs and whisk at low speed just until combined. Pour the mixture into the chilled crust. Place the pan in a big baking pan with an inch of hot water. Bake the cheesecake for 60-70 minutes until the top looks dull and the center is set. Take the pan away from the water bath and transfer it on a wire rack to cool for 10 minutes. Loosen the edges of the pan using a knife. Discard the foil and let it cool for 60 more minutes. Cover once it is cool and refrigerate it for the whole night. Put the chocolate chips in a small bowl for the topping. Boil the cream in a small saucepan. Spread the hot cream over the chocolate chips and whisk the mixture until smooth. Let it cool down to room temperature for 10 minutes until the mixture achieves its thick spreading consistency. Remove the rim from the pan. Pour the chocolate mixture on the cheesecake. Store it inside the refrigerator for 1 hour until it ’ s all fixed. Before serving, top the cheesecake using raspberries.

Nutrition Information Calories: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein:

722.

Vanilla Chocolate Chip Cake

Serving: 12 servings. | Prep: 15mins | Cook: 55mins | Ready in:

Ingredients 1 package yellow cake mix (regular size) 1 package (3.4 ounces) instant vanilla pudding mix 1 cup 2% milk 1 cup canola oil 4 eggs 1 cup miniature semisweet chocolate chips 5 tablespoons grated German sweet chocolate, divided 2 tablespoons confectioners' sugar

Direction Mix together eggs, oil, milk, pudding and cake mixes in a large bowl. Beat for 30 seconds on low speed. Beat for 2 minutes on medium. Mix in 3 tablespoons of grated chocolate and chocolate chips. Transfer into a 10-in. fluted tube pan coated with grease and flour. Bake at 350 ° till a toothpick turns out clean when inserted into the center, about 55-65 minutes. Allow to cool for 10 minutes; take away from the pan and place on a wire rack; cool completely. Mix together the remaining grated chocolate and confectioners ’ sugar; sprinkle over the cake.

Nutrition Information Calories: 498 calories Fiber: 2g fiber) Total Carbohydrate: 55g carbohydrate (38g sugars Cholesterol: 74mg cholesterol

Protein: 6g protein. Total Fat: 30g fat (8g saturated fat) Sodium: 417mg sodium

723.

Watermelon Cranberry Sherbet

Serving: 4 servings. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 1 envelope unflavored gelatin 1/3 cup cranberry juice, chilled 4 cups cubed seedless watermelon 1/2 cup sugar

Direction Dust cranberry juice with gelatin in a small saucepan; allow to stand for a minute. Heat on low and stir until the gelatin dissolves completely. In a blender, put the watermelon; put a cover and pulse until smooth. Add the gelatin mixture and sugar; pulse until they are combined. Pour in an 8-inch square dish. Then freeze until the edges start to firm, for an hour. Stir, then place back into the freezer. Freeze until firm, for 2 hours more. Place into a food processor just before serving; put a cover and pulse until smooth, for 2-3 minutes.

Nutrition Information Calories: 152 calories Sodium: 9mg sodium Fiber: 1g fiber) Total Carbohydrate: 41g carbohydrate (40g sugars Cholesterol: 0 cholesterol Protein: 2g protein. Total Fat: 0 fat (0 saturated fat)

724.

White Chocolate Bread Pudding With Tart Cherry Sauce

Serving: 12 servings (2 cups sauce). | Prep: 35mins | Cook: 25mins | Ready in:

Ingredients 2 cups dried cherries 2 cups cherry juice blend 1/2 cup sugar 1 loaf (1 pound) French bread, cut into 1-inch cubes 3 cups heavy whipping cream 10 ounces white baking chocolate, coarsely chopped 1 cup 2% milk 1/2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 6 eggs, lightly beaten White baking chocolate curls

Direction Boil sugar, juice and cherries, occasionally mixing, in big saucepan. Lower heat; simmer for 5 minutes, uncovered. Use slotted spoon to remove cherries; put aside. Boil liquid; cook till reduced to 3/4 cup. Put cherries in pan; cool. Put bread cubes in 13x9-in. greased baking dish. Mix and cook nutmeg, cinnamon, sugar, milk, white chocolate and cream in a big saucepan on medium low heat till chocolate melts. Mix small mixture amount into eggs; put back all in pan, constantly mixing. Put mixture on bread cubes; bake for 25-30 minutes at 350 ° , uncovered, till inserted knife in middle exits clean. Serve it warm with chocolate curls and cherry sauce.

Nutrition Information Calories: 648 calories Fiber: 2g fiber) Total Carbohydrate: 76g carbohydrate (50g sugars Cholesterol: 194mg cholesterol Protein: 12g protein. Total Fat: 34g fat (20g saturated fat) Sodium: 341mg sodium

725.

White Christmas Candy

Serving: 25 | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 1 (12 ounce) package white chocolate chips 2 tablespoons creamy peanut butter 2 cups crispy rice cereal (such as Rice Krispies ® ) 1 cup mini marshmallows 1 cup lightly salted peanuts 1 tablespoon multi-colored sprinkles, or more to taste (optional)

Direction In a large microwaveable bowl, combine peanut butter and white chocolate chips. Microwave for 1 minute on high power; whisk using a spatula. Keep cooking in 30-second periods in the microwave; whisk until no lumps remain. Fold in peanuts, marshmallows, and rice cereal. Drop white chocolate mixture onto a sheet of waxed paper by spoonfuls. Scatter sprinkles over top of each mound. Put aside and allow to cool for half an hour.

Nutrition Information Calories: 136 calories; Sodium: 87 Total Carbohydrate: 13.1 Cholesterol: 3 Protein: 2.8 Total Fat: 8.5

726.

Wiggly Worm Baked Apples

Serving: 4 servings. | Prep: 10mins | Cook: 60mins | Ready in:

Ingredients 1/4 cup butter, softened 1/4 cup chopped pistachios 1/4 cup packed brown sugar 1/4 cup dried cranberries 1/4 cup chopped dried apricots 1/4 teaspoon ground cardamom 4 large tart apples Gummy worms

Direction Mix together the initial 6 ingredients in a small bowl. Core the apples and fill it using the pistachio mixture. Put it in an 8-inch square baking dish that's greased. Put cover and let it bake for 50 minutes at 350 degrees. Take off the cover and let it bake until it becomes tender or for 10 to 15 minutes more. Scoop the pan juices on the tops and put gummy worms on top as a garnish.

Nutrition Information Calories: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein:

727.

Zucchini Chip Chocolate Cake

Serving: 15 servings. | Prep: 25mins | Cook: 45mins | Ready in:

Ingredients 1/2 cup butter, softened 1-3/4 cups sugar 1/2 cup canola oil 2 eggs 1 teaspoon vanilla extract 1 cup 2% milk 1/2 cup buttermilk 2-1/2 cups all-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups shredded zucchini 1/2 cup semisweet chocolate chips Confectioners' sugar

Direction Set an oven to 325 degrees and start preheating. Whisk oil, sugar, and butter in a large bowl until they are smooth. Add 1 egg at a time and whisk thoroughly after every addition. Whisk in vanilla. Mix buttermilk and milk. Mix salt, baking powder, baking soda, cocoa, and flour; then add into the batter alternately with milk mixture and whisk thoroughly after every addition. Then fold in the zucchini. Place into a 13x9-inch greased baking pan. Scatter with chocolate chips. Bake until a toothpick comes out clean when into the

center, for 45-50 minutes. Let cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Information Calories: 341 calories Fiber: 1g fiber) Total Carbohydrate: 45g carbohydrate (28g sugars Cholesterol: 46mg cholesterol Protein: 5g protein. Total Fat: 17g fat (6g saturated fat) Sodium: 248mg sodium

728.

Zucchini Chip Cupcakes

Serving: about 2 dozen. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1/2 cup butter, softened 1/2 cup canola oil 1-3/4 cups sugar 2 eggs 1/2 cup milk 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 cups shredded zucchini 1/4 cup miniature semisweet chocolate chips 1/4 cup chopped pecans

Direction Cream sugar, oil, and butter in a large bowl until they are fluffy and light. Whisk in vanilla, milk, and eggs. Mix cinnamon, salt, baking soda, cocoa, and flour; add into the creamed mixture gradually Fold in chocolate chips and zucchini. Add into paper-lined or greased muffin cups to 2/3 full. Place pecans on top. Bake at 375 degrees until a toothpick comes out clean, for 20-25 minutes. Let cool for 10 minutes, then transfer from the pans onto wire racks to cool entirely

Nutrition Information

Calories: 208 calories Total Fat: 11g fat (4g saturated fat) Sodium: 149mg sodium Fiber: 1g fiber) Total Carbohydrate: 27g carbohydrate (16g sugars Cholesterol: 29mg cholesterol Protein: 3g protein.

Chapter 8: Comfort Food Breakfast Recipes ***

729.

Amish Potato Pancakes

Serving: about 8 pancakes. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 2 large potatoes, peeled and cubed (about 2 cups), divided 1 medium onion, cubed 2 large eggs 3 tablespoons all-purpose flour 2 tablespoons minced fresh parsley 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon Worcestershire sauce 1/8 teaspoon ground nutmeg

Direction Bring nutmeg, Worcestershire sauce, pepper, salt, baking powder, parsley, flour, eggs, onion and half a cup of potatoes into a food processor or a blender. Blend until smooth. Put in the rest of the potatoes; pulse for 2-3 times till chopped finely. Transfer a quarter cupfuls of mixture onto a hot well-greased griddle or skillet. Fry on medium heat until golden on both sides.

Nutrition Information Calories: 190 calories Protein: 8g protein. Total Fat: 4g fat (1g saturated fat) Sodium: 515mg sodium Fiber: 3g fiber) Total Carbohydrate: 32g carbohydrate (5g sugars

Cholesterol: 142mg cholesterol

730.

Apple Pie Puff Pancake

Serving: 4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1/3 cup butter 1 cup all-purpose flour 4 eggs 1 cup milk Dash salt 1 can (21 ounces) apple or peach pie filling Toasted walnuts, optional

Direction Put butter into a 10-inch ovenproof frying pan and place it in a 425-degrees oven just until melted. Beat salt, milk, eggs and flour together in a big bowl until it becomes smooth, then leave 1 tbsp. of the melted butter in the skillet. Mix the leftover butter into the batter. Pour the batter into a hot skillet and bake for 15 to 20 minutes or until the edges turn golden brown in color. In the meantime, warm pie filling on low heat in a small saucepan; heat through. Pour into the middle of puff pancake. Sprinkle walnuts on top if preferred, then serve right away.

Nutrition Information Calories: 510 calories Total Fat: 23g fat (12g saturated fat) Sodium: 350mg sodium Fiber: 2g fiber) Total Carbohydrate: 66g carbohydrate (33g sugars Cholesterol: 262mg cholesterol

Protein: 12g protein.

731.

Apple Raisin Puff Pancake

Serving: 4 servings. | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 3 tablespoons butter, melted 2 cups sliced peeled apples 1/2 cup raisins 2 eggs 3/4 cup water 3/4 cup all-purpose flour 1/4 cup nonfat dry milk powder 2 tablespoons sugar Maple syrup

Direction Cut butter into a pie plate of 9 inches. Slice in apples and raisins; allow to coat by tossing. Seal the plate with a foil and allow to bake for 10 minutes at 425 deg. Whisk eggs in a bowl. Pour in sugar, milk powder, flour and water and continue to whisk until it becomes consistent. Spoon over heated apples. Take off the seal and bake until the edges appear brown and the center is set, for 15-20 minutes. Divide into chunks. Serve while it is still hot with syrup.

Nutrition Information Calories: 335 calories Fiber: 2g fiber) Total Carbohydrate: 51g carbohydrate (29g sugars Cholesterol: 131mg cholesterol Protein: 9g protein. Total Fat: 12g fat (6g saturated fat)

Sodium: 161mg sodium

732.

Apple Yogurt Parfaits

Serving: 4 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 cup sweetened applesauce Dash ground nutmeg 1/2 cup granola with raisins 1-1/3 cups vanilla yogurt

Direction Mix nutmeg and applesauce in a small bowl. In each of four parfait glasses, put 1 tablespoon granola. Then layer each with 1/3 cup yogurt and 1/4 cup applesauce; dust with remaining granola. Serve right away.

Nutrition Information Calories: 158 calories Total Fat: 2g fat (1g saturated fat) Sodium: 70mg sodium Fiber: 1g fiber) Total Carbohydrate: 30g carbohydrate (24g sugars Cholesterol: 4mg cholesterol Protein: 5g protein.

733.

Aunt Edith's Baked Pancake

Serving: 4-6 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 3 large eggs 1/2 teaspoon salt 1/2 cup all-purpose flour 1/2 cup whole milk 2 tablespoons butter, softened Confectioners' sugar Lemon wedges

Direction Whisk eggs in a bowl until it is very light. Add milk, flour, and salt; whisk well. Use butter to thoroughly rub sides and bottom of a heavy skillet or a 10-inch cast-iron skillet. Transfer batter to the skillet. Then bake in the oven for 15 minutes at 450 ° F. Lower heat to 350 ° F then bake for 5 minutes longer or until it is set. Take the pancake from the skillet and put on a big hot platter. Sprinkle with confectioner ’ s sugar and decorate with lemon, serve right away.

Nutrition Information Calories: 121 calories Sodium: 277mg sodium Fiber: 0 fiber) Total Carbohydrate: 9g carbohydrate (1g sugars Cholesterol: 119mg cholesterol Protein: 5g protein. Total Fat: 7g fat (4g saturated fat)

734.

BLT Egg Bake

Serving: 4 servings. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1/4 cup mayonnaise 5 slices bread, toasted 4 slices process American cheese 12 bacon strips, cooked and crumbled 2 tablespoons butter 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup 2% milk 4 large eggs 1 medium tomato, halved and sliced 1/2 cup shredded cheddar cheese 2 green onions, thinly sliced Shredded lettuce

Direction Preheat oven to 325 ° . Coat one part of each slice of toast with mayonnaise. Cut toast into little pieces. Place toast in a greased 8inch square baking pan, mayonnaise side up. Put bacon and cheese slices on top of each toast. In a small pot, melt butter then mix in flour, pepper and salt until smooth. Pour in milk gradually. Cook until mixture starts to boil then continue cooking and stirring for another 2 minutes or until sauce thickens. Drizzle mixture on bacon. In a big pan set over medium heat, fry eggs until you achieve your desired doneness. Place eggs over bacon and top with

tomato slices, onions and cheddar cheese. Bake for 10 minutes without cover. Slice in squares and garnish with lettuce when serving.

Nutrition Information Calories: 594 calories Sodium: 1262mg sodium Fiber: 1g fiber) Total Carbohydrate: 25g carbohydrate (7g sugars Cholesterol: 251mg cholesterol Protein: 27g protein. Total Fat: 42g fat (16g saturated fat)

735.

Baked Apple French Toast

Serving: 10 servings. | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 20 slices French bread (1 inch thick) 1 can (21 ounces) apple pie filling 8 large eggs, lightly beaten 2 cups 2% milk 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg TOPPING: 1 cup packed brown sugar 1/2 cup cold butter, cubed 1 cup chopped pecans 2 tablespoons corn syrup

Direction Place 10 bread slices in a greased 13 ” x9 ” baking dish. Spread over with pie filling and place the leftover bread on top. Whisk together nutmeg, cinnamon, vanilla, milk and eggs in a big bowl, then put on top bread. Cover and chill overnight. Take out of the fridge for half an hour before baking. At the same time, put brown sugar into a small bowl. Cut in butter until the mixture looks like coarse crumbs. Stir in corn syrup and pecans, then sprinkle over the French toast. Bake at 350 ° without a cover until a knife tucked in the center comes out clean, about 35 to 40 minutes.

Nutrition Information Calories: 526 calories

Protein: 12g protein. Total Fat: 24g fat (9g saturated fat) Sodium: 463mg sodium Fiber: 3g fiber) Total Carbohydrate: 68g carbohydrate (37g sugars Cholesterol: 197mg cholesterol

736.

Baked Blueberry Peach Oatmeal

Serving: 9 servings. | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 3 cups old-fashioned oats 1/2 cup packed brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 large egg whites 1 large egg 1-1/4 cups fat-free milk 1/4 cup canola oil 1 teaspoon vanilla extract 1 can (15 ounces) sliced peaches in juice, drained and chopped 1 cup fresh or frozen blueberries 1/3 cup chopped walnuts Additional fat-free milk, optional

Direction Mix salt, baking powder, brown sugar and oats in a big bowl. Whisk vanilla, oil, milk, egg and egg whites, then pour into oat mixture and stir until combined. Allow to stand about 5 minutes, then fold in blueberries and peaches. Turn the resulting mixture to an 11-inch by 7-inch baking dish sprayed with cooking spray. Use walnuts to sprinkle over top and bake at 350 degrees without a cover until the top is brown slightly and a thermometer reaches 160 degrees, about 35 to 40 minutes. Serve together with more milk if you want.

Nutrition Information Calories: 277 calories

Protein: 8g protein. Diabetic Exchanges: 2 starch Total Fat: 11g fat (1g saturated fat) Sodium: 263mg sodium Fiber: 3g fiber) Total Carbohydrate: 38g carbohydrate (19g sugars Cholesterol: 24mg cholesterol

737.

Baked Cheddar Eggs Potatoes

Serving: 4 servings. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 3 tablespoons butter 1-1/2 pounds red potatoes, chopped 1/4 cup minced fresh parsley 2 garlic cloves, minced 3/4 teaspoon kosher salt 1/8 teaspoon pepper 8 large eggs 1/2 cup shredded extra-sharp cheddar cheese

Direction Set oven to 400 ° to preheat. Heat butter over medium-high heat in a 10-inch oven-safe skillet. Bring in potatoes; cook in melted butter, stirring, until tender and golden-browned. Mix in pepper, salt, garlic, and parsley. Create 4 wells in the potato spoon mixture using the back of a spoon; crack 2 eggs into each well. Bake until whites are thoroughly set and yolks start to thicken but are not hard, for 9 to 11 minutes. Scatter over top with cheese; keep baking until cheese is melted, for 1 more minute.

Nutrition Information Calories: 395 calories Total Carbohydrate: 29g carbohydrate (3g sugars Cholesterol: 461mg cholesterol Protein: 19g protein. Total Fat: 23g fat (12g saturated fat) Sodium: 651mg sodium

Fiber: 3g fiber)

738.

Banana Chip Pancakes

Serving: 12 pancakes. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 cups biscuit/baking mix 1 egg 1 cup milk 1 cup mashed ripe bananas 3/4 cup swirled milk chocolate and peanut butter chips Maple syrup and additional swirled milk chocolate and peanut butter chips, optional

Direction In a big bowl, put biscuit mix. Beat bananas, milk, and eggs, mix into the mix until just moistened. Mix in chips. Put the batter on an oiled hot griddle, 1/4 cupfuls. Cook until the second side turns golden brown. Enjoy with more chips if you want and syrup.

Nutrition Information Calories: 589 calories Fiber: 3g fiber) Total Carbohydrate: 74g carbohydrate (29g sugars Cholesterol: 59mg cholesterol Protein: 17g protein. Total Fat: 25g fat (16g saturated fat) Sodium: 903mg sodium

739.

Big Appetite Pancakes

Serving: 85 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 12 large eggs 3 quarts whole milk 12 cups all-purpose flour 3/4 cup sugar 3/4 cup baking powder 2 tablespoons salt 1-1/2 cups canola oil

Direction Beat eggs, then pour in milk. Put in the dry ingredients with oil; combine thoroughly. Scoop batter into hot griddles lightly greased with oil and cook until browned on both sides.

Nutrition Information Calories: 137 calories Total Carbohydrate: 17g carbohydrate (4g sugars Cholesterol: 35mg cholesterol Protein: 4g protein. Total Fat: 6g fat (1g saturated fat) Sodium: 362mg sodium Fiber: 0 fiber)

740.

Blarney Breakfast Bake

Serving: 12 servings. | Prep: 20mins | Cook: 50mins | Ready in:

Ingredients 1 pound Jones No Sugar Pork Sausage Roll sausage 1/2 pound sliced fresh mushrooms 1 large onion, chopped 10 large eggs, lightly beaten 3 cups 2% milk 2 teaspoons ground mustard 1 teaspoon salt 1/2 teaspoon pepper 6 cups cubed day-old bread 1 cup chopped seeded tomatoes 1 cup shredded pepper Jack cheese 1 cup shredded cheddar cheese

Direction Start preheating oven to 325 deg. Put mushrooms, sausage and onion in a large skillet and cook on medium heat; when meat is no longer pink, drain. Beat eggs, milk, pepper, salt and mustard in a large bowl. Layer 1/2 of each in a greased 13x9-in. pan the sausage mixture, tomatoes, bread cubes and cheeses. Repeat the layers. Top with egg mixture. Leave uncovered. Bake until a knife inserted in the middle comes out clean, for 50-55 minutes. Allow to stand before serving 10 minutes.

Nutrition Information Calories: 304 calories Protein: 17g protein. Total Fat: 20g fat (9g saturated fat)

Sodium: 669mg sodium Fiber: 1g fiber) Total Carbohydrate: 16g carbohydrate (6g sugars Cholesterol: 216mg cholesterol

741.

Blueberry Oatmeal

Serving: 2 | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 1 1/3 cups water 1 pinch salt 2/3 cup quick oats 1 tablespoon crushed flax seed 1 tablespoon brown sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 cup milk (optional) 1/4 cup fresh blueberries, or more to taste

Direction In a saucepan, combine salt with water, and bring to a boil. Add oats; cook, stirring for 2-3 minutes until oats are halfway tender. Mix in vanilla extract, cinnamon, brown sugar, and flax; keep cooking for 2-3 more minutes until oats are soft, water is evaporated, and cereal reaches desired consistency. Mix blueberries and milk into oatmeal; and serve right away.

Nutrition Information Calories: 210 calories; Cholesterol: 5 Protein: 6.9 Total Fat: 5.6 Sodium: 36 Total Carbohydrate: 33.3

742.

Brittany's Breakfast Bites

Serving: 8 rolls. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 tablespoon butter 2 eggs 3 tablespoons crumbled cooked bacon 3 tablespoons finely chopped deli ham 3 tablespoons shredded cheddar cheese 1 tube (8 ounces) refrigerated crescent rolls

Direction Melt the butter in a big skillet on medium-high heat. Whisk the eggs, then add it to the skillet. Let it cook and stir until it becomes set. Take it out of the heat, then add cheese, ham and bacon. Unroll the crescent dough, then split it up into triangles. On the wide end of each triangle, put 2 tbsp. of the egg mixture, then roll it up and seal the edges. Put it on a foil-lined baking sheet, point side down, and place it 2 inches apart. Curve the ends to form a crescent. Let it bake for 11 to 13 minutes at 375 degrees or until it turns golden brown. Serve right away. Put the leftovers in the fridge.

Nutrition Information Calories: 164 calories Protein: 6g protein. Total Fat: 10g fat (4g saturated fat) Sodium: 385mg sodium Fiber: 0 fiber) Total Carbohydrate: 11g carbohydrate (2g sugars Cholesterol: 63mg cholesterol

743.

Brunch Puff With Sausage Gravy

Serving: 9 servings. | Prep: 25mins | Cook: 20mins | Ready in:

Ingredients 7 large eggs, divided use 1/4 cup 2% milk 1/4 teaspoon salt 1/4 teaspoon plus 1/8 teaspoon pepper, divided 1 tablespoon butter 1 tablespoon water 1 package (17.3 ounces) frozen puff pastry, thawed 8 ounces sliced deli ham (1/4 inch thick) 1 cup shredded cheddar cheese SAUSAGE GRAVY: 3/4 pound Jones No Sugar Pork Sausage Roll sausage 1 envelope country gravy mix

Direction Set an oven to preheat to 400 degrees. Whisk the 1/4 tsp pepper, salt, milk and 6 eggs in a small bowl until combined. Heat the butter in a big nonstick frying pan coated with cooking spray on medium heat. Pour in the egg mixture and let it cook while stirring just until no liquid egg remains and the eggs become thick. Take it out of the heat. Whisk the leftover egg with water in a small bowl. Unfold 1 sheet of puff pastry on a lightly floured surface and roll it to a 10-inch square. Move to a baking tray lined with parchment paper. Lay out the ham on top of the pastry to within 1-inch of the edges and put scrambled eggs on top. Sprinkle cheese on top. Brush the edges of the pastry with the beaten egg mixture. Roll the leftover puff pastry to a 10-inch square and put it on top of

the filling. Use fork to press the edges to seal, then cut slits on top. Brush extra egg mixture on top and sprinkle it with leftover pepper. Let it bake until it turns golden brown or for 20 to 25 minutes. In the meantime, cook the sausage in a big frying pan for 6-8 minutes on medium heat or until it has no visible pink color and break it into crumbles. Use a slotted spoon to take it out and let it drain on paper towels. Get rid of the drippings and wipe the frying pan clean if needed. Prepare the gravy mix following the package instructions in the same pan. Mix in the sausage. Serve it with pastry.

Nutrition Information Calories: 546 calories Protein: 21g protein. Total Fat: 35g fat (10g saturated fat) Sodium: 1138mg sodium Fiber: 4g fiber) Total Carbohydrate: 36g carbohydrate (1g sugars Cholesterol: 193mg cholesterol

744.

Cantaloupe And Raspberry Melba

Serving: 4-6 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1/2 cup cranberry juice cocktail 1 tablespoon sugar 2 teaspoons cornstarch 1/4 teaspoon almond extract 3 cups cantaloupe cubes or balls 1 cup raspberries Mint leaves, optional

Direction Mix together in a saucepan the cornstarch, sugar and juice. Stir and cook over medium heat until mixture becomes thick. Add in extract. Let it cool. Prior to serving, mix together in a separate bowl the raspberries and cantaloupe. Put cranberry sauce and a garnish mint if you want.

Nutrition Information Calories: 59 calories Sodium: 8mg sodium Fiber: 2g fiber) Total Carbohydrate: 14g carbohydrate (11g sugars Cholesterol: 0 cholesterol Protein: 1g protein. Total Fat: 0 fat (0 saturated fat)

745.

Cinnamon Raisin Strata

Serving: 4 servings. | Prep: 20mins | Cook: 40mins | Ready in:

Ingredients 1/4 cup butter, softened 3 tablespoons ground cinnamon 8 slices day-old raisin bread 4 tablespoons brown sugar, divided 6 large eggs, lightly beaten 1-1/2 cups 2% milk 3 tablespoons maple syrup 1 teaspoon vanilla extract Additional maple syrup

Direction Mix together the cinnamon and butter in a small bowl, then spread it on 1 side of each bread slice. In a greased 8-inch square baking dish (cut to fit if needed), put four slices, buttered side up. Sprinkle 2 tbsp. of brown sugar on top. Redo the process with leftover brown sugar and bread. Whisk the vanilla, syrup, milk and eggs in a big bowl, then pour it on top of the bread. Put cover and let it chill in the fridge overnight. Take it out of the fridge 30 minutes prior to baking. Set an oven to preheat to 350 degrees. Let it bake for 40 to 50 minutes without cover or until an inserted knife in the middle exits clean. Serve it with extra syrup.

Nutrition Information Calories: 500 calories Sodium: 379mg sodium

Fiber: 7g fiber) Total Carbohydrate: 63g carbohydrate (33g sugars Cholesterol: 354mg cholesterol Protein: 19g protein. Total Fat: 22g fat (11g saturated fat)

746.

Corned Beef Hash And Eggs

Serving: 8 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1 package (32 ounces) frozen cubed hash browns 1-1/2 cups chopped onion 1/2 cup canola oil 4 to 5 cups chopped cooked corned beef 1/2 teaspoon salt 8 large eggs Salt and pepper to taste 2 tablespoons minced fresh parsley

Direction In a large ovenproof skillet, cook onion and hash browns in oil until onion is tender and potatoes turn brown. Take off from the heat; mix in salt and corned beef. In the hash browns, make eight wells. In each well, crack an egg. Sprinkle with pepper and salt. Bake with a cover at 325 ° until eggs reach the doneness you like, about 20-25 minutes. Jazz up with parsley.

Nutrition Information Calories: Cholesterol: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

747.

Cranberry Apple French Toast

Serving: 12 servings. | Prep: 25mins | Cook: 40mins | Ready in:

Ingredients 2/3 cup packed light brown sugar 1/4 cup maple syrup 1/4 cup unsalted butter, melted 1/4 teaspoon ground nutmeg 3 teaspoons ground cinnamon, divided 3 medium Granny Smith apples, peeled and thinly sliced 1/2 cup dried cranberries 6 large eggs 1-1/2 cups whole milk 1 teaspoon vanilla extract 1 loaf (1 pound) challah or egg bread, cut into 1-inch slices

Direction Combine the first 4 ingredients 2 teaspoons of cinnamon, then toss with cranberries as well as apples. Turn the mixture to a greased 13-inch by 9-inch baking dish. Whisk leftover cinnamon, vanilla, milk and eggs together in a big bowl. Into the egg mixture, dip the bread to moisten, then put over fruit, overlapping or trimming slices to fit. Drizzle top of bread with leftover egg mixture. Chill with a cover overnight. Heat the oven to 375 degrees. While heating oven, take the baking dish out of the fridge. Bake with a cover for a half hour, then uncover and bake for an additional of 10 to 15 minutes, until brown slightly and bubbly. Allow to stand about 10 minutes before baking.

Nutrition Information

Calories: 295 calories Total Fat: 10g fat (4g saturated fat) Sodium: 197mg sodium Fiber: 2g fiber) Total Carbohydrate: 45g carbohydrate (25g sugars Cholesterol: 126mg cholesterol Protein: 8g protein.

748.

Cream Cheese Asparagus Omelet

Serving: 2 servings. | Prep: 15mins | Cook: 5mins | Ready in:

Ingredients 4 fresh asparagus spears, trimmed 2 teaspoons butter 1 cup egg substitute 1/4 cup reduced-fat sour cream 2 teaspoons dried minced onion 1/4 teaspoon salt 1/4 teaspoon crushed red pepper flakes 2 ounces reduced-fat cream cheese, cut into 1/4-inch cubes

Direction Boil asparagus and 1/2-inch of water in a big saucepan. Put cover and let it boil for 3 minutes. Drain and instantly put the asparagus in ice water. Let it drain and pat it dry. Melt the butter in a big nonstick frying pan on medium-high heat. Whisk the pepper flakes, salt, onion, sour cream and eggs in a small bowl, then pour it into the frying pan (the mixture must set instantly at the edges). While the eggs set, push the cooked edges toward the middle to let the uncooked part flow beneath. Once the eggs become set, put the asparagus and cream cheese on 1 side, then fold the omelet atop the filling. Put cover and allow it to stand for 1 1/2 minutes or until the cheese melts. Slide it onto a plate, then slice it in half.

Nutrition Information Calories: 215 calories Total Carbohydrate: 7g carbohydrate (6g sugars Cholesterol: 40mg cholesterol

Protein: 18g protein. Diabetic Exchanges: 2 very lean meat Total Fat: 12g fat (8g saturated fat) Sodium: 715mg sodium Fiber: 1g fiber)

749.

Creamed Ham In Toast Cups

Serving: 4 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 8 slices bread 1/2 cup butter, softened, divided 1/4 cup all-purpose flour 1/8 teaspoon white pepper 1 cup 2% milk 1 cup heavy whipping cream 2 cups chopped fully cooked ham 1 cup frozen green peas, thawed 1 cup whole kernel corn Paprika

Direction Cut off and put away the crusts from the bread. Flatten to 1/8inchthick bread using a rolling pin. Use 1/4 cup of butter to coat both sides of each slice. Press into 6-once custard cups or 8 greased muffin cups. Bake for 15 to 18 minutes at 350 degrees or until it turns golden brown in color. In the meantime, melt the leftover butter in a saucepan. Mix in pepper and flour. Slowly stir in the cream and milk, then boil. Cook and stir for 2 minutes or until it becomes thick. Lower the heat. Mix in the corn, peas and ham. Cook, stirring, for 5 minutes or until cooked through. Pour into warm toast cups and sprinkle paprika on top.

Nutrition Information

Calories: 793 calories Sodium: 1495mg sodium Fiber: 4g fiber) Total Carbohydrate: 52g carbohydrate (9g sugars Cholesterol: 189mg cholesterol Protein: 24g protein. Total Fat: 55g fat (31g saturated fat)

750.

Creamed Ham On Toast

Serving: 2-3 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 1 cup chopped fully cooked ham 1/3 cup chopped green pepper 1/4 cup sliced celery 2 tablespoons butter 3 tablespoons all-purpose flour 1-1/2 cups milk 1/4 teaspoon pepper 1/4 teaspoon celery seed 1 hard-boiled large egg, chopped 5 slices process American cheese, quartered 3 slices toast, cut into triangles

Direction In a skillet, saut é celery, green pepper and ham in butter for 4-5 minutes. Dust with flour; whisk till bubbly and smooth. Put in celery seed, pepper and milk; bring it to a boil. Cook while stirring for 2 minutes. Take off from the heat. Put in cheese and egg; whisk to melt the cheese. Serve over toast.

Nutrition Information Calories: 451 calories Fiber: 1g fiber) Total Carbohydrate: 30g carbohydrate (9g sugars Cholesterol: 155mg cholesterol Protein: 24g protein. Total Fat: 26g fat (14g saturated fat)

Sodium: 1320mg sodium

751.

Croissant French Toast

Serving: 6 | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients cooking spray 3 eggs 2 cups half-and-half 1/4 teaspoon vanilla extract 1 pinch ground cinnamon 6 croissants, split 1 tablespoon confectioners' sugar

Direction Heat the griddle to 350 ° F or to 175 ° C. Use cooking spray to grease griddle. In a bowl, whisk the eggs. Mix in cinnamon, vanilla extract, and half-and-half until it becomes frothy. Dip croissants one by one in the egg mixture until all sides are covered with the mixture. Allow the croissants to cook on the hot griddle with the split side down for 2-3 minutes until it becomes golden brown. Turn to the other side and continue cooking for 60 seconds until it becomes golden brown. Cook other croissants. Drizzle confectioners ’ sugar on croissants.

Nutrition Information Calories: 378 calories; Total Fat: 23.8 Sodium: 492 Total Carbohydrate: 31.2 Cholesterol: 161

Protein: 10.2

752.

Crunchy Breakfast Cereal

Serving: 16 cups. | Prep: 15mins | Cook: 60mins | Ready in:

Ingredients 6 cups old-fashioned oats 2 cups whole wheat flour 2 cups packed brown sugar 2 cups sweetened shredded coconut 1-1/2 cups chopped pecans 1 cup toasted wheat germ 1 cup all-bran cereal 3/4 cup vegetable oil 3/4 cup water 2 tablespoons vanilla extract 1 teaspoon salt 1 cup raisins

Direction Combine together in a large bowl the cereal, wheat germ, pecans, coconut, brown sugar, flour, and oats. In a separate bowl, combine, salt, vanilla, water and oil. Add on top of oat mixture; mix to coat. Then place into two 15x10x1-in baking pans that is greased. Place inside the oven and bake for 1 hour at 275 degrees F, stir every 10 minutes. Mix in raisins. Use an airtight container to store.

Nutrition Information Calories: 423 calories Fiber: 7g fiber) Total Carbohydrate: 59g carbohydrate (29g sugars

Cholesterol: 0 cholesterol Protein: 8g protein. Total Fat: 19g fat (5g saturated fat) Sodium: 154mg sodium

753.

Crustless Chicken Quiche

Serving: 6 servings. | Prep: 15mins | Cook: 35mins | Ready in:

Ingredients 1 large sweet onion, chopped 2 tablespoons olive oil 2 teaspoons minced garlic 6 large eggs, lightly beaten 3/4 cup heavy whipping cream 2 cups cubed cooked rotisserie chicken 2 cups shredded cheddar cheese 5 bacon strips, cooked and crumbled

Direction Saut é onions in oil in a small skillet till tender. Put garlic and cook for 1 more minute. Mix cream and eggs in a big bowl. Mix onion mixture, bacon, cheese, and chicken and put it into a 9-in. greased, deep-dish pie plate. At 375 ° , bake it for 35-45 minutes or till an inserted knife in the middle exits cleanly. Before cutting, let it stand for about 10 minutes.

Nutrition Information Calories: 498 calories Fiber: 0 fiber) Total Carbohydrate: 5g carbohydrate (1g sugars Cholesterol: 337mg cholesterol Protein: 31g protein. Total Fat: 39g fat (19g saturated fat) Sodium: 696mg sodium

754.

Dad's Quick Bagel Omelet Sandwich

Serving: 4 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1/4 cup finely chopped onion 1 tablespoon butter 4 eggs 1/4 cup chopped tomato 1/8 teaspoon salt 1/8 teaspoon hot pepper sauce 4 slices Jones Canadian Bacon 4 plain bagels, split 4 slices process American cheese

Direction Saut é onion in a large skillet with butter till tender. Blend pepper sauce, salt, tomato and eggs together. Transfer the egg mixture to the skillet. (The mixture should set at the edges immediately.) While the eggs set, let the uncooked portion flow underneath by pushing the cooked edges toward the center. Cook till the eggs are set. Meanwhile, microwave bacon and if desired, toast bagels. Layer cheese over bagel bottoms. Slice the omelet into fourths. Serve with bacon on bagels.

Nutrition Information Calories: 391 calories Protein: 23g protein. Total Fat: 15g fat (7g saturated fat) Sodium: 1097mg sodium Fiber: 2g fiber)

Total Carbohydrate: 40g carbohydrate (6g sugars Cholesterol: 246mg cholesterol

755.

Date Waffles

Serving: 8-10 waffles (about 6-3/4 inches). | Prep: 25mins | Cook: 0mins | Ready in:

Ingredients 2 cups all-purpose flour 1/4 cup packed brown sugar 1/4 cup finely chopped pecans 1 tablespoon baking powder 1 teaspoon salt 1 cup finely chopped dates 1-3/4 cups whole milk 2 large eggs, separated 1/2 cup butter, melted TOPPING: 1 package (8 ounces) cream cheese, softened 1/4 cup half-and-half cream 3 tablespoons sugar 2 tablespoons orange juice 1 tablespoon grated orange zest

Direction Mix together salt, baking powder, pecans, sugar and flour in a big bowl, then put in dates. Mix together butter, egg yolks and milk in a small bowl, then stir into the dry ingredients. Beat egg whites in a small bowl until create stiff peaks, then fold into the batter. Following the manufacturer ’ s directions to bake in the preheated waffle iron until turn golden brown. Beat topping ingredients in another small bowl until combined, then serve along with waffles.

Nutrition Information Calories: 508 calories Fiber: 3g fiber) Total Carbohydrate: 56g carbohydrate (30g sugars Cholesterol: 126mg cholesterol Protein: 10g protein. Total Fat: 28g fat (16g saturated fat) Sodium: 694mg sodium

756.

Farmer's Country Breakfast

Serving: 4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 6 ounces Jones No Sugar Pork Sausage Roll 1-1/2 cups frozen shredded hash brown potatoes 1/4 cup chopped onion 6 eggs 1/3 cup milk 2 tablespoons minced fresh parsley 1/4 teaspoon salt 1/2 cup shredded cheddar cheese

Direction Crumble and brown sausage in a frying pan until cooked through. Take the sausage out, keeping the drippings. Cook onion and potatoes in the drippings until the potatoes are brown, tossing from time to time. Whisk salt, parsley, milk, and eggs together in a big bowl; add on top of the potato mixture. Add sausage, slowly stir and cook over medium heat until the eggs set. Sprinkle cheese over. Cover to melt the cheese, about 1-2 minutes.

Nutrition Information Calories: Cholesterol: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate:

757.

Farmhouse Omelets

Serving: 2 omelets. | Prep: 5mins | Cook: 20mins | Ready in:

Ingredients 4 bacon strips, diced 1/4 cup chopped onion 6 large eggs 1 tablespoon water 1/4 teaspoon salt, optional 1/8 teaspoon pepper Dash hot pepper sauce 3 teaspoons butter, divided 1/2 cup cubed fully cooked ham, divided 1/4 cup thinly sliced fresh mushrooms, divided 1/4 cup chopped green pepper, divided 1 cup shredded cheddar cheese, divided

Direction Cook bacon in a frying pan over medium heat until crisp. Use a slotted spoon to move to paper towels. Strain, saving 2 teaspoons of drippings. Saut é onion in the dripping until soft, put aside. Whisk together pepper sauce, pepper, salt if you want, water, and eggs in a bowl. In a 10-in. nonstick frying pan, heat 1-1/2 teaspoons of butter over medium heat, add half of the egg mixture. While the eggs set, raise the edges so that the uncooked portion runs underneath. Once the eggs set, drizzle one side with half of the cheese, green pepper, mushrooms, ham, onion, and bacon, fold over. Put a cover on and let sit until the cheese melts, about 1-2 minutes. Use the rest of the ingredients to make the second omelet in the same way.

Nutrition Information Calories: 798 calories Fiber: 1g fiber) Total Carbohydrate: 8g carbohydrate (4g sugars Cholesterol: 762mg cholesterol Protein: 42g protein. Total Fat: 66g fat (31g saturated fat) Sodium: 1367mg sodium

758.

Festive French Pancakes

Serving: 8 pancakes. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 2/3 cup milk 2 eggs 1/3 cup water 1/2 teaspoon vanilla extract 3/4 cup all-purpose flour 2 tablespoons confectioners' sugar 1 teaspoon baking powder 1/2 teaspoon salt Preserves of your choice, optional Additional confectioners' sugar, optional

Direction Blend milk, water, vanilla, and eggs in a blender until wellcombined. Mix flour, baking powder, salt, and confectioners ’ sugar in a bowl, and pour it into the egg mixture. Cover and blend until the mixture is smooth. Lightly grease an 8-inch nonstick skillet and place it over medium heat. Drop 2 tbsp. of batter into the center of the skillet, lifting and tilting the skillet to spread the batter. Cook the pancakes until its top appears dry. Flip it over and cook the other side for 15-20 seconds more. Transfer the cooked pancake onto a wire rack. Do the same with the remaining batter, greasing the skillet if necessary. You can spread preserves over the pancakes and roll them up if you want. Sprinkle confectioners ’ sugar on its top if desired.

Nutrition Information

Calories: 163 calories Sodium: 447mg sodium Fiber: 1g fiber) Total Carbohydrate: 24g carbohydrate (6g sugars Cholesterol: 112mg cholesterol Protein: 7g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 4g fat (2g saturated fat)

759.

Feta Breakfast Bake

Serving: 12-14 servings. | Prep: 15mins | Cook: 60mins | Ready in:

Ingredients 4 cups seasoned salad croutons 1-1/2 cups crumbled feta cheese 8 large eggs, lightly beaten 4 cups whole milk 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano 1/4 teaspoon pepper 1-1/2 cups cubed fully cooked ham

Direction Mix feta cheese and croutons in a large bowl; place in a greased 13x9-in. baking dish. Beat pepper, oregano, basil, milk and eggs in a large bowl. Pour slowly over crouton mixture. Top with ham. Bake without a cover at 325 ° for 60-65 minutes or until the inserted knife in the center comes out clean. Allow to sit for 10 minutes before cutting.

Nutrition Information Calories: 193 calories Fiber: 1g fiber) Total Carbohydrate: 12g carbohydrate (4g sugars Cholesterol: 146mg cholesterol Protein: 12g protein. Total Fat: 10g fat (5g saturated fat) Sodium: 519mg sodium

760.

Fluffy Baked Eggs And Bacon

Serving: 6 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1/2 pound sliced bacon, cut into 1-inch pieces 1/2 cup chopped onion 3 eggs 1-1/4 cups milk 1/2 cup biscuit/baking mix 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup shredded cheddar cheese

Direction In a skillet, cook bacon till nearly crispy; put in onion. Cook while stirring frequently till the bacon is crispy and the onion is tender. Strain. Move to a 1 1/2 – qt. baking dish. In a bowl, whisk the pepper, salt, baking mix, milk and eggs till almost smooth. Slowly place over the bacon and onion. Bake without a cover at 375 ° till a knife comes out clean after inserted in the center, or for half an hour. Drizzle with cheese; allow to sit for 5 minutes before slicing.

Nutrition Information Calories: 220 calories Sodium: 537mg sodium Fiber: 0 fiber) Total Carbohydrate: 10g carbohydrate (4g sugars Cholesterol: 134mg cholesterol Protein: 11g protein.

Total Fat: 15g fat (6g saturated fat)

761.

French Banana Pancakes

Serving: 5-6 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients PANCAKES: 1 cup all-purpose flour 1/4 cup confectioners' sugar 1 cup whole milk 2 large eggs 3 tablespoons butter, melted 1 teaspoon vanilla extract 1/4 teaspoon salt FILLING: 1/4 cup butter 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup half-and-half cream 5 to 6 firm bananas, halved lengthwise Whipped cream and additional cinnamon, optional

Direction In a bowl, sift confectioners ’ sugar and flour. Stir in salt, vanilla, butter, eggs and milk; whisk until turns smooth. Warm a 6-inch skillet and lightly grease; add 3 tablespoons batter, scattering to just about coat bottom of skillet. Then cook until light brown in color; flip and brown other side. Put on a wire rack. Repeat with left batter (create 10-12 pancakes), grease skillet as necessary. To make filling, put butter in large skillet to melt. Mix in nutmeg, cinnamon, and brown sugar. Add in cream and cook until turns a

little thick. At one time, add half of the bananas to skillet; warm for 2-3 minutes, scooping sauce over them. Separate from heat. Wrap a pancake around each banana half and put on a serving platter. Pour sauce over pancakes. Put whipped cream on top and sprinkle with cinnamon if wanted.

Nutrition Information Calories: 403 calories Protein: 7g protein. Total Fat: 18g fat (11g saturated fat) Sodium: 284mg sodium Fiber: 3g fiber) Total Carbohydrate: 55g carbohydrate (35g sugars Cholesterol: 117mg cholesterol

762.

Fruit Cup With Citrus Sauce

Serving: 6 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 3/4 cup orange juice 1/4 cup white wine or white grape juice 2 tablespoons lemon juice 1 tablespoon sugar 1-1/2 cups cantaloupe balls 1 cup halved green grapes 1 cup halved fresh strawberries Fresh mint, optional

Direction Combine sugar, lemon juice, grape juice (or wine), and orange juice in a small bowl. Thoroughly mix. Combine the fruits in a large bowl and pour the juice mixture in. Toss until coated. Cover, then transfer to the refrigerator for 2 to 3 hours. Stir occasionally. Add mint to garnish if to your liking.

Nutrition Information Calories: 75 calories Fiber: 1g fiber) Total Carbohydrate: 17g carbohydrate (14g sugars Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1 fruit. Total Fat: 0 fat (0 saturated fat) Sodium: 8mg sodium

763.

Golden Oven Omelet

Serving: 12-14 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 1/4 cup butter, melted 18 large eggs 1 cup milk 1 cup sour cream 2 teaspoons salt

Direction In a 13x9-inch baking dish, add butter. Beat salt, onions, sour cream, milk and eggs in a bowl until the mixture smoothens. Pour mixture into pan. Without cover, bake at 325 ° for 30 to 35 minutes, or until a knife inserted in the middle comes out neat. Let it stand for 5 minutes.

Nutrition Information Calories: 168 calories Protein: 9g protein. Total Fat: 13g fat (6g saturated fat) Sodium: 468mg sodium Fiber: 0 fiber) Total Carbohydrate: 2g carbohydrate (2g sugars Cholesterol: 295mg cholesterol

764.

Grandma's Breakfast Fruit

Serving: 6-8 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 3 large tart apples, peeled and sliced 1/4 inch thick 1/2 cup pitted dried plums 3/4 cup raisins 1 medium orange, peeled and sectioned 3 cups plus 3 tablespoons water, divided 1/2 cup sugar 1/2 teaspoon ground cinnamon 2 tablespoons cornstarch

Direction Combine 3 cups of water, orange, raisins, prunes, and apples in a saucepan. Boil, then bring the heat down and simmer for 10 minutes. Stir in cinnamon and sugar. Combine the remaining water with cornstarch, then stir it into the saucepan. Boil and constantly stir. Cook the mixture for 2 minutes. Chill before serving.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

765.

Ground Beef Quiche

Serving: 6 servings. | Prep: 15mins | Cook: 35mins | Ready in:

Ingredients 1/2 pound ground beef 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon pepper 3 large eggs 1/2 cup whole milk 1/2 cup mayonnaise 1 cup shredded cheddar cheese 1 cup shredded Swiss cheese 1 unbaked pastry shell (9 inches)

Direction Cook the onion and ground beef in a large skillet until the onion becomes tender and the beef is browned. Stir in pepper, garlic powder, oregano, and salt. Beat mayonnaise, milk, and eggs in a large bowl; add into the meat mixture and stir. Then mix in the cheeses. Add into the pastry shell. Bake at 350 degrees without a cover until a knife inserted in the center comes out clean. Before serving, allow to stand for 5 minutes.

Nutrition Information Calories: 558 calories Total Fat: 42g fat (16g saturated fat)

Sodium: 650mg sodium Fiber: 0 fiber) Total Carbohydrate: 21g carbohydrate (4g sugars Cholesterol: 184mg cholesterol Protein: 22g protein.

766.

Ham Cheese Grits Casserole

Serving: 6 servings. | Prep: 30mins | Cook: 35mins | Ready in:

Ingredients 3 cups chicken stock 1 cup quick-cooking grits 1/2 cup Southwestern-style egg substitute 5 ounces reduced-fat process cheese (Velveeta), cubed 1/4 cup 2% milk 2 tablespoons butter 1-1/4 cups cubed fully cooked ham 3 green onions, chopped 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1/8 to 1/4 teaspoon crushed red pepper flakes 3/4 cup shredded cheddar cheese

Direction Preheat an oven to 350 ° . Heat the stock to boil in a large saucepan. Gradually mix in grits. Decrease the heat to mediumlow. Cook for about 5 minutes while covered and stir sometimes or until thickened. Transfer from heat. Mix a little amount of hot grits into the egg substitute in a small bowl. Place back all to the pan and combine well. Add butter, milk and process cheese. Mix until the cheese has melted. Stir in seasonings, green onions and ham. Place into an 11x7-inch baking dish that is greased. Drizzle with cheddar cheese. Bake for about 35 to 40 minutes while uncovered, or until the cheese is melted and the edges are golden brown. Allow to sit for

ten minutes prior to serving.

Nutrition Information Calories: 284 calories Total Carbohydrate: 26g carbohydrate (3g sugars Cholesterol: 51mg cholesterol Protein: 20g protein. Total Fat: 12g fat (7g saturated fat) Sodium: 1212mg sodium Fiber: 1g fiber)

767.

Ham Collards Quiche

Serving: 6 servings. | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 1 sheet refrigerated pie pastry 2 cups shredded Colby-Monterey Jack cheese, divided 3/4 cup cubed fully cooked ham 2 tablespoons olive oil 1 cup frozen chopped collard greens, thawed and drained 1 small onion, chopped 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon pepper 6 large eggs 1 cup 2% milk

Direction Set oven to 375 ° and start preheating. Unroll the pastry sheet onto a 9-inch pie plate; crimp edge. Sprinkle onto the bottom of pastry-lined pie plate with one cup of cheese. Scatter with ham. Heat oil in a big skillet on medium-high heat. Put in onion and collard greens; cook while stirring until onion is soft, about 5 to 7 minutes. Put in garlic, cook for 1 minute. Mix in pepper and salt. Layer ham with greens. Beat milk and eggs together in a big bowl until combined. Transfer over top. Scatter with the remainder of cheese. Bake for 35 to 40 minutes on lower oven rack until a knife added in center comes out clean. Allow to sit for 10 minutes before you start cutting. Freeze option: Freeze unbaked quiche with a cover. To use, take out of freezer half an hour before baking (do not defrost). Set oven to 375 ° and start preheating. Put quiche on a

baking sheet. Bake as instructed, setting time to 50 minutes to an hour.

Nutrition Information Calories: 457 calories Protein: 21g protein. Total Fat: 31g fat (15g saturated fat) Sodium: 766mg sodium Fiber: 1g fiber) Total Carbohydrate: 23g carbohydrate (4g sugars Cholesterol: 240mg cholesterol

768.

Ham 'n' Potato Casserole

Serving: 6 servings. | Prep: 25mins | Cook: 30mins | Ready in:

Ingredients 1/4 cup butter, cubed 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups (12 ounces) sour cream 4 ounces process cheese (Velveeta), cubed 1 cup shredded Colby cheese 8 hard-boiled large eggs, coarsely chopped 3 cups cubed cooked potatoes 2 cups cubed fully cooked ham 2 tablespoons dried minced onion 2 tablespoons minced fresh parsley

Direction Melt butter on medium heat in a large saucepan. Mix in pepper, flour and salt until the mixture is smooth. For1 to 2 minutes, stir and cook. Take away from the heat; mix in cheeses and sour cream. On low heat, cook and stir until mixture is thick and cheese is melted. Take away from the heat. Mix in the potatoes, parsley, eggs, onion and ham. Put in a greased 2-qt. baking dish. Do not cover, bake at 350 deg; until edges turn golden brown and bubbly, 30-35 minutes.

Nutrition Information Calories: 594 calories Protein: 29g protein. Total Fat: 39g fat (22g saturated fat)

Sodium: 1522mg sodium Fiber: 2g fiber) Total Carbohydrate: 26g carbohydrate (6g sugars Cholesterol: 398mg cholesterol

769.

Ham And Cheese Waffles

Serving: 8-10 waffles (6-1/2 inches). | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 3 large eggs 2 cups whole milk 1/3 cup vegetable oil 2-1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1-1/2 cup shredded part-skim mozzarella cheese 1/2 to 3/4 cup cubed fully cooked ham or Jones Canadian Bacon Fried eggs, optional

Direction Beat oil, milk and eggs together in a bowl. Mix together salt, baking powder and flour, then put in to the egg mixture and beat until smooth. Fold in ham or bacon and cheese. Following the manufacturer ’ s instructions to bake in a waffle iron until turn golden brown. Put a fried egg on top of each waffle, if wanted.

Nutrition Information Calories: Cholesterol: Protein: Total Fat: Sodium: Fiber:

Total Carbohydrate:

770.

Hash Brown Breakfast Casserole

Serving: 4 servings. | Prep: 10mins | Cook: 40mins | Ready in:

Ingredients 4 cups frozen shredded hash brown potatoes, thawed 1-1/2 cups egg substitute 1 cup finely chopped cooked chicken breast 1/2 teaspoon garlic powder 1/2 teaspoon pepper 3/4 cup shredded reduced-fat cheddar cheese

Direction Mix together the pepper, garlic powder, chicken, egg substitute and hash browns in a big bowl. Move to a cooking spray coated 8-inch square baking dish, then sprinkle cheese on top. Let it bake for 40 to 45 minutes at 350 degrees without cover or until an inserted knife in the middle exits clean. Prior to serving, allow to stand for 5 minutes.

Nutrition Information Calories: 220 calories Protein: 26g protein. Diabetic Exchanges: 3 lean meat Total Fat: 6g fat (3g saturated fat) Sodium: 355mg sodium Fiber: 1g fiber) Total Carbohydrate: 16g carbohydrate (3g sugars Cholesterol: 42mg cholesterol

771.

Hearty Potato Omelet

Serving: 1 serving. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 bacon strip, cut into 1/2-inch pieces 4 frozen Tater Tots, thawed 2 eggs 2 tablespoons water 3 tablespoons shredded cheddar cheese

Direction Cook bacon in an 8-in. nonstick frying pan over medium heat until crunchy. Add Tater Tots and use a spatula to break it apart. Whisk water with eggs in a small bowl, put in the frying pan. While the eggs set, raise the edges to let the raw portion run underneath. Once the eggs set, put cheese on one side, and fold omelet over the filling. Put a cover on and let it sit until the cheese melts, about 1-1/2 minutes. On a dish, flip the omelet to enjoy.

Nutrition Information Calories: 403 calories Total Fat: 32g fat (13g saturated fat) Sodium: 545mg sodium Fiber: 1g fiber) Total Carbohydrate: 10g carbohydrate (1g sugars Cholesterol: 463mg cholesterol Protein: 20g protein.

772.

Heavenly Onion Casserole

Serving: 6-8 servings. | Prep: 15mins | Cook: 45mins | Ready in:

Ingredients 2 tablespoons butter 3 medium sweet Spanish onions, sliced 8 ounces fresh mushrooms, sliced 1 cup shredded Swiss cheese 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 can (5 ounces) evaporated milk 2 teaspoons soy sauce 6 to 8 slices French bread (1/2 inch thick) 6 to 8 thin slices Swiss cheese (about 4 ounces)

Direction In a large skillet, heat butter on medium-high heat until melted. Saut é mushrooms and onions until tender. Transfer into an 11x7inch baking dish or 2-quart baking dish. Spread top with shredded cheese. Mix soy sauce, milk, and soup; transfer over cheese. Spread top with cheese slices and bread. Cover and put in the refrigerator for 4 hours or overnight. Take out from the refrigerator 30 minutes before baking. Use foil to cover loosely and bake at 375 ° for 30 minutes. Remove the cover and bake for an additional 15 to 20 minutes until heated thoroughly. Allow to stand for 5 minutes before serving.

Nutrition Information Calories: 249 calories Total Carbohydrate: 16g carbohydrate (6g sugars Cholesterol: 46mg cholesterol

Protein: 12g protein. Total Fat: 15g fat (9g saturated fat) Sodium: 509mg sodium Fiber: 2g fiber)

773.

Herbed Mushroom Bacon Waffles

Serving: 10 waffles. | Prep: 25mins | Cook: 5mins | Ready in:

Ingredients 1/2 pound sliced baby portobello mushrooms, chopped 2 teaspoons olive oil 1/2 cup crumbled cooked bacon 2 tablespoons minced fresh parsley 2 cups all-purpose flour 1-1/2 teaspoons baking soda 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs 1-3/4 cups buttermilk 1/4 cup butter, melted Sour cream and tomato slices, optional

Direction Saut é mushrooms with oil in a big skillet until softened. Take away from the heat, then stir in parsley and bacon. Mix together pepper, salt, sugar, baking soda and flour in a big bowl. Whisk together butter, buttermilk and eggs in another bowl, then put into the flour mixture and stir just until blended. Stir in mushroom mixture. Following the manufacturer ’ s instructions to bake in a preheated waffle iron until turn golden brown. Serve together with tomato slices and sour cream if you want.

Nutrition Information

Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

774.

Homemade Granola

Serving: 12 | Prep: 15mins | Cook: 1hours | Ready in:

Ingredients 5 cups old-fashioned oats 1 cup brown sugar 1 cup flaked coconut 1 cup wheat germ 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1/2 cup water 1/2 cup vegetable oil 1 tablespoon vanilla extract 1/2 cup raisins 1/2 cup sliced almonds

Direction Preheat an oven to 165 ° C/325 ° F. In big bowl, mix nutmeg, cinnamon, wheat germ, coconut, brown sugar and oats. Mix vanilla extract, oil and water into oat mixture; spread on a baking sheet. In preheated oven, bake, mixing every 15 minutes, for 1 hour till crunchy and golden brown. Put into a bowl. Mix almonds and raisins through granola.

Nutrition Information Calories: 367 calories; Sodium: 25 Total Carbohydrate: 49.8 Cholesterol: 0

Protein: 8 Total Fat: 16.2

775.

Homemade Grape Nuts

Serving: 5 quarts. | Prep: 20mins | Cook: 01hours35mins | Ready in:

Ingredients 7 cups whole wheat flour 3 cups packed brown sugar 2-1/4 teaspoons baking soda 1 teaspoon salt 2-1/2 cups buttermilk 6 tablespoons butter, melted 2 teaspoons vanilla extract 1/2 teaspoon maple flavoring, optional Milk

Direction Mix together salt, baking soda, brown sugar and flour in a big bowl. Stir vanilla, butter, buttermilk and, if wanted, maple flavoring, until blended. Spread into six 9 ” x13 ” baking pans coated with grease. Bake at 350 degrees about 35 to 40 minutes. Allow to cool on wire racks. Lower the heat to 250 degrees. Break up the mixture into pieces. In a food processor, process with a cover, in batches, until small pieces are created, then turn back to the baking pans. Bake until crisp and browned slightly while stirring every 15 mins, about one hour. Keep in airtight containers. Serve together with milk as a cereal.

Nutrition Information Calories: 238 calories Total Fat: 3g fat (2g saturated fat) Sodium: 263mg sodium

Fiber: 4g fiber) Total Carbohydrate: 49g carbohydrate (26g sugars Cholesterol: 8mg cholesterol Protein: 5g protein.

776.

Honey Fruit Cups

Serving: 4 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 4 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.) 3/4 cup (6 ounces) mandarin orange, vanilla or lemon yogurt 1 tablespoon honey 1/2 teaspoon grated orange zest 1/4 teaspoon almond extract

Direction Evenly split the fruit among each serving bowl. Combine extract, orange zest, honey, and yogurt; spoon the mixture over the fruit.

Nutrition Information Calories: 133 calories Total Carbohydrate: 32g carbohydrate (29g sugars Cholesterol: 2mg cholesterol Protein: 3g protein. Total Fat: 1g fat (0 saturated fat) Sodium: 30mg sodium Fiber: 2g fiber)

777.

Honey Granola

Serving: about 3 cups. | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 1/4 cup honey 1/4 cup butter, melted 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 2 cups rolled oats 1/2 cup unprocessed bran 1/2 cup raisins, optional

Direction Mix cinnamon, brown sugar, butter and honey in square 9-in. baking pan. Mix bran and oats in; bake, occasionally mixing, for 25-30 minutes at 350 ° till golden brown. If desired, mix raisins in. Cool. Keep in a covered container.

Nutrition Information Calories: 228 calories Protein: 5g protein. Total Fat: 10g fat (5g saturated fat) Sodium: 79mg sodium Fiber: 5g fiber) Total Carbohydrate: 34g carbohydrate (13g sugars Cholesterol: 20mg cholesterol

778.

Honey Wheat Pancakes

Serving: 12 pancakes. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 1-1/2 cups reduced-fat biscuit/baking mix 1/2 cup whole wheat flour 1/4 cup wheat germ 1 teaspoon baking powder 1 teaspoon ground cinnamon 2 eggs, lightly beaten 1-1/2 cups buttermilk 1 medium ripe banana, mashed 2 tablespoons honey Assorted fresh fruit and/or maple syrup, optional

Direction Mix the first five ingredients in a small bowl. Combine the honey, banana, buttermilk and eggs with the dry ingredients until it becomes moistened. Spoon 1/4 cupful of batter on a heated griddle lubricated with cooking spray; when the bubbles form on top, turn. Continue to cook until the second side appears golden brown. Serve topped with syrup and/or fruit if wanted.

Nutrition Information Calories: 253 calories Protein: 9g protein. Diabetic Exchanges: 3 starch Total Fat: 5g fat (1g saturated fat) Sodium: 502mg sodium Fiber: 3g fiber) Total Carbohydrate: 44g carbohydrate (14g sugars

Cholesterol: 73mg cholesterol

779.

Hot Pineapple Side Dish

Serving: 6 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 1 can (20 ounces) pineapple chunks 1/2 cup sugar 3 tablespoons all-purpose flour 1/4 cup butter, melted 1-1/2 cups shredded cheddar cheese, divided 2/3 cup coarsely crushed saltines (14 crackers)

Direction Drain pineapple and reserve 1/4 cup of juice, then set it aside. Combine flour and sugar in a small bowl. Thoroughly mix in 1 cup of cheese and the butter. Add the pineapples and gently stir. Transfer the mixture into a greased 1-1/2-quart baking dish. Top with crushed crackers and drizzle the reserved pineapple juice over. Bake at 350 ° without a cover until bubbly around the edges, 30 to 35 minutes. Take it out of the oven, sprinkle the top with remaining cheese.

Nutrition Information Calories: 330 calories Total Carbohydrate: 40g carbohydrate (28g sugars Cholesterol: 50mg cholesterol Protein: 8g protein. Total Fat: 16g fat (11g saturated fat) Sodium: 335mg sodium Fiber: 1g fiber)

780.

Mandarin Orange Salad

Serving: 7 | Prep: | Cook: | Ready in:

Ingredients 50 buttery round crackers, crushed 1/4 pound butter, melted 1/2 cup white sugar 1 (6 ounce) can frozen orange juice concentrate 1 (14 ounce) can sweetened condensed milk 2 (11 ounce) cans mandarin oranges, drained 1 (8 ounce) container frozen whipped topping, thawed

Direction Combine butter, sugar and cracker crumbs and transfer to a 9x13inch container; press into the bottom. In a bowl, mix together condensed milk, orange juice, oranges and whipped topping. Pour the mixture over the cracker crumbs; scatter some crumbs as topping. Place inside the refrigerator until cooled.

Nutrition Information Calories: 687 calories; Total Fat: 33.2 Sodium: 409 Total Carbohydrate: 91.8 Cholesterol: 54 Protein: 7.2

781.

Maple Chipotle Sausages

Serving: 4 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1 package (7 ounces) frozen Jones All Natural Fully Cooked Sausage Links 1/4 cup maple syrup 1 teaspoon chipotle peppers in adobo sauce 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger 1/4 teaspoon onion powder

Direction Cook the sausage links following the package instructions in a big frying pan. Mix together the leftover ingredients and stir it into the frying pan, then boil. Cook while stirring until the sausages turn glazed.

Nutrition Information Calories: 250 calories Total Carbohydrate: 15g carbohydrate (13g sugars Cholesterol: 31mg cholesterol Protein: 7g protein. Total Fat: 19g fat (6g saturated fat) Sodium: 484mg sodium Fiber: 0 fiber)

782.

Moist Potato Pancakes

Serving: 6 pancakes. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 tablespoons all-purpose flour 1 egg 1/4 cup milk 1 teaspoon salt 1/8 teaspoon pepper 2 cups grated peeled potatoes 1 tablespoon finely chopped onion 2 to 4 tablespoons canola oil Applesauce

Direction Combine pepper, salt, milk, egg, and flour in a large bowl. Pat the potatoes dry; mix into egg mixture. Put in onion. Put 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupful into skillet; then cook for 2 to 3 minutes per side or until golden brown, putting more oil as necessary. Pair with applesauce to serve.

Nutrition Information Calories: 227 calories Protein: 5g protein. Total Fat: 12g fat (2g saturated fat) Sodium: 823mg sodium Fiber: 2g fiber) Total Carbohydrate: 26g carbohydrate (2g sugars Cholesterol: 74mg cholesterol

783.

Morning Mix Up

Serving: 4 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 2 cups frozen shredded hash brown potatoes 1 cup chopped fully cooked ham 1/2 cup chopped onion 2 tablespoons canola oil 6 large eggs Salt and pepper to taste 1 cup shredded cheddar cheese Minced chives

Direction In a big oily skillet, saut é onion, ham and potatoes for 10 minutes or until potatoes are soft. Beat pepper, salt and eggs in a small bowl. Add this mixture to the skillet, cook, blending occasionally until the eggs are set. Take the skillet away from the heat and gently stir in cheese. Transfer to a serving platter; top with chives.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

784.

Mushroom Artichoke Brunch Bake

Serving: 12 servings. | Prep: 30mins | Cook: 40mins | Ready in:

Ingredients 3 cups frozen shredded hash brown potatoes, thawed 2 tablespoons butter, melted, divided 1/2 teaspoon salt 2-1/2 cups sliced fresh mushrooms 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered 3 cups shredded cheddar cheese 12 large eggs 1-3/4 cups 2% milk 1 can (4 ounces) chopped green chilies, drained

Direction Sat the oven to 350 ° and start preheating. Arrange potatoes into a greased 13x9 inch baking dish; add 1 tablespoon of butter on top and add salt to season. Bake for 20 to 25 minutes or until light brown in color. In the meantime, heat remaining butter in a small skillet, add mushrooms and saut é until softened. Arrange artichoke on top of paper towels and pat dry. Add cheese, artichokes and mushrooms on top of potatoes. Whisk together green chilies, milk and eggs in a large bowl; add over the cheese. Place in preheated oven and bake for 40 to 45 minutes without covering the dish or until a knife is still clean after being inserted into the center. Allow to stand for 5 minutes prior to serving.

Nutrition Information Calories: 239 calories

Protein: 15g protein. Total Fat: 16g fat (9g saturated fat) Sodium: 493mg sodium Fiber: 1g fiber) Total Carbohydrate: 9g carbohydrate (2g sugars Cholesterol: 249mg cholesterol

785.

Nutmeg Waffles

Serving: 8 waffles. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1-1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda 1 egg, lightly beaten 1 cup fat-free milk 1 teaspoon canola oil 1 teaspoon vanilla extract Butter and maple syrup, optional

Direction Mix baking soda, salt, nutmeg, flour, baking powder, and cinnamon in a small bowl. In a separate bowl, mix vanilla, oil, egg, and milk and pour it into the dry mixture. Whisk it well until smooth. Preheat the waffle iron according to the manufacturer ’ s guide and bake the waffles until they are golden brown. Serve it together with syrup and butter if desired.

Nutrition Information Calories: 196 calories Fiber: 1g fiber) Total Carbohydrate: 34g carbohydrate (4g sugars Cholesterol: 54mg cholesterol

Protein: 8g protein. Diabetic Exchanges: 2 starch Total Fat: 3g fat (1g saturated fat) Sodium: 518mg sodium

786.

Oatmeal Brulee With Ginger Cream

Serving: 4 servings. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients GINGER CREAM: 1/2 cup heavy whipping cream 2 slices fresh gingerroot (about 3/4-inch diameter) 1 cinnamon stick (3 inches) 1 tablespoon grated orange zest 3 tablespoons maple syrup 1/8 teaspoon ground nutmeg OATMEAL: 4 cups water 2 cups old-fashioned oats 1/4 cup chopped dried apricots 1/4 cup dried cherries, chopped 1/2 teaspoon salt 3 tablespoons brown sugar 2 tablespoons butter, softened 1 cup fresh or frozen unsweetened raspberries, thawed 1/4 cup sugar

Direction Mix orange zest, cinnamon stick, ginger and cream in a small saucepan, then bring the mixture to a boil. Lower heat and simmer with a cover about 10 minutes. Take away from the heat and strain, throw solids away. Stir in nutmeg and syrup. Bring water in a big saucepan to a boil; stir in salt, cherries, apricots and oats. Lower heat to moderate and cook about 5 minutes while stirring from time to time. Take away from the

heat, then stir in 1/4 cup of ginger cream and brown sugar. Allow to stand with a cover about 2 minutes. Use butter to grease 4 broiler-proof 10-ounce ramekins; put them on a baking sheet. Split raspberries between ramekins. Scoop over raspberries with oatmeal, then use sugar to sprinkle evenly on top. Broil about 4 to 6 inches away from the source of heat until sugar caramelizes, about 7 to 9 minutes. Serve together with leftover ginger cream.

Nutrition Information Calories: 490 calories Total Fat: 20g fat (11g saturated fat) Sodium: 359mg sodium Fiber: 7g fiber) Total Carbohydrate: 76g carbohydrate (42g sugars Cholesterol: 56mg cholesterol Protein: 7g protein.

787.

Orange Ricotta Pancakes

Serving: Makes 12 pancakes | Prep: | Cook: | Ready in:

Ingredients 4 extra-large eggs, separated 1 1/3 cups ricotta cheese 1 1/2 tablespoons sugar 1 1/2 tablespoons freshly grated orange zest 1/2 cup all-purpose flour Pinch of salt Melted butter for the griddle and for brushing on the pancakes

Direction In a medium bowl, mix together orange zest, sugar, ricotta cheese, and egg yolks. Whisk 2 minutes on medium speed with a mixer or a whisk, until creamy. Over egg mixture, sift flour. Fold flour into the egg mixture with a spatula or a big spoon, do not overmix (or the pancakes will be tough). In a bowl, whisk together pinch of salt and egg whites with a mixer set on high speed, until stiff peaks form, about 1 minute. Beat around 1/4 the egg whites into ricotta mixture; gradually but thoroughly fold in the remaining whites. Preheat a skillet or a stove-top griddle over medium heat, or an electric griddle to 400 degrees F (testing to assure that it reaches sufficient heat to let a drop of water bounce on it). Slightly butter the griddle. Form pancakes on griddle with a ladle, using 1/4 cup batter per pancake. Cook until each pancake has some bubbles on its surface. Use a spatula to flip pancakes, cook until the other side is golden brown. Brush a small amount of melted butter on the completed pancake; serve.

Raspberry ricotta pancakes version: Add 1 cup raspberries to the batter, mix gradually; form pancake, using 1/4 cup batter for each pancake. Raspberry lemon ricotta pancakes version: Add 1 cup raspberries to the batter, replace grated orange zest with freshly grated lemon zest.

Nutrition Information Calories: 106 Sodium: 74 mg(3%) Fiber: 0 g(1%) Total Carbohydrate: 7 g(2%) Cholesterol: 85 mg(28%) Protein: 6 g(12%) Total Fat: 6 g(9%) Saturated Fat: 3 g(16%)

788.

Overnight Cherry Almond Oatmeal

Serving: 6 servings. | Prep: 10mins | Cook: 07hours00mins | Ready in:

Ingredients 4 cups vanilla almond milk 1 cup steel-cut oats 1 cup dried cherries 1/3 cup packed brown sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Additional almond milk, optional

Direction Mix the entire ingredients in a 3-quart slow cooker sprayed with cooking spray. Cook with a cover on low for 7 to 8 hours, until oats are soft. Stir before serving. You can serve with more milk if wanted.

Nutrition Information Calories: 276 calories Protein: 5g protein. Total Fat: 4g fat (0 saturated fat) Sodium: 306mg sodium Fiber: 4g fiber) Total Carbohydrate: 57g carbohydrate (35g sugars Cholesterol: 0 cholesterol

789.

Pancake Pizza

Serving: 8 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 2 cups biscuit/baking mix 2 eggs 1 cup milk 1 tablespoon canola oil 1 teaspoon pancake syrup 1 cup granola without raisins 1 cup chopped walnuts Additional pancake syrup

Direction In a bowl, put the biscuit mix. In a different bowl, mix syrup, eggs, oil, and milk. After adding it to the biscuit mix, stir well. Place on a 14-in. greased pizza pan and sprinkle walnuts and granola on top. Bake in a 425-degree oven until golden brown, 12-15 minutes. Cut into slices and serve with more syrup.

Nutrition Information Calories: 327 calories Sodium: 414mg sodium Fiber: 4g fiber) Total Carbohydrate: 31g carbohydrate (4g sugars Cholesterol: 57mg cholesterol Protein: 11g protein. Total Fat: 19g fat (3g saturated fat)

790.

Pancakes For Two

Serving: about 8 pancakes. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1-1/4 cups all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg, beaten 1-1/4 cups buttermilk 2 tablespoons canola oil 1 cup fresh or frozen blueberries, optional

Direction Mix salt, baking soda, baking powder, sugar and flour in a large bowl. Stir oil, buttermilk and egg together; stir into the dry ingredients just until combined. If desired, fold in blueberries. On a slightly greased hot griddle, add the batter by 1/4 cupful ’ s; turn when there are bubbles on top of pancakes. Cook until it is golden brown on the second side.

Nutrition Information Calories: 527 calories Sodium: 1299mg sodium Fiber: 2g fiber) Total Carbohydrate: 74g carbohydrate (15g sugars Cholesterol: 112mg cholesterol Protein: 16g protein. Total Fat: 18g fat (3g saturated fat)

791.

Pancakes With Orange Honey Butter

Serving: 12 pancakes. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cups buttermilk 3 large eggs, lightly beaten 2 tablespoons canola oil 1 tablespoon honey ORANGE HONEY BUTTER: 1/2 cup butter, softened 1/3 cup honey 2 tablespoons orange juice concentrate

Direction Mix together in a bowl the salt, baking soda, baking powder and flour. Mix together honey, oil, eggs and buttermilk; then add into dry ingredients and combine well. Onto a griddle that is greased lightly, drop batter by 1/4 cupsful; flip when bubbles appear on top. Cook until other side turns to golden brown in color. To make orange honey butter, in a medium bowl, mix honey and butter; mix well. Mix in orange juice concentrate until turns smooth. Then serve with pancakes.

Nutrition Information Calories: 658 calories Sodium: 1087mg sodium Fiber: 2g fiber)

Total Carbohydrate: 75g carbohydrate (33g sugars Cholesterol: 224mg cholesterol Protein: 14g protein. Total Fat: 35g fat (17g saturated fat)

792.

Peaches 'n' Cream Cups

Serving: 2 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 gingersnap cookie, crumbled 1/4 teaspoon ground ginger 3/4 cup (6 ounces) peach yogurt 1/4 cup cream cheese, softened 1/4 teaspoon vanilla extract 1/3 cup sliced peaches, drained and chopped

Direction Combine ginger and crumbs in a small bowl and set aside. Beat until smooth the vanilla, cream cheese, and yogurt. Add peaches and fold. In two 6-ounce custard cups, spoon in the mixture. Cover and chill in refrigerator for 1 hour. Sprinkle reserved crumb mixture, then serve.

Nutrition Information Calories: 231 calories Fiber: 0 fiber) Total Carbohydrate: 26g carbohydrate (23g sugars Cholesterol: 36mg cholesterol Protein: 6g protein. Total Fat: 11g fat (7g saturated fat) Sodium: 157mg sodium

793.

Pumpkin Spice Oatmeal

Serving: 1 | Prep: 5mins | Cook: 5mins | Ready in:

Ingredients 1 1/2 cups milk 3/4 cup rolled oats 2 tablespoons brown sugar 1 tablespoon white sugar 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 1/4 cup canned pumpkin

Direction In a small pot, heat milk over medium-high heat until boiled. Stir in salt, pumpkin pie spice, cinnamon, white sugar, brown sugar, and oats. Cover pot, lower heat to medium-low, cook and stir occasionally, for 3 minutes. Stir in pumpkin puree until the oat mixture is smooth; cook and stir constantly for 2 more minutes. Remove from heat; allow oatmeal to set in 2 minutes prior to serving.

Nutrition Information Calories: 603 calories; Total Fat: 11.6 Sodium: 892 Total Carbohydrate: 107.2 Cholesterol: 29 Protein: 21.1

794.

Puppy Dog Pancakes

Serving: 4 puppy dog pancakes. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1 cup all-purpose flour 1 teaspoon sugar 3/4 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 cup buttermilk 1 tablespoon butter, melted 1 tablespoon chocolate syrup 2 drops strawberry syrup 8 semisweet chocolate chips

Direction Mix salt, baking powder, sugar, and flour together in a big bowl. Beat butter, buttermilk, and egg together in a separate big bowl. Mix into the dry ingredients until just moistened. In a small bowl, put 2/3 cup of the batter, mix in chocolate syrup. In a separate bowl, put 1 teaspoon of batter, mix in strawberry syrup. To make the puppy ears, put on a big lightly oiled hot griddle with eight 1 tablespoonfuls of chocolate batter. To make the eyes and muzzle, put eight 1/4 teaspoonfuls of chocolate batter and eight 1 teaspoonfuls on the griddle. To make tongues, on the griddle, add four 1/8 teaspoonfuls of pink batter. Flip when the pancake tops form bubbles; cook until the second side turns golden brown. Make the plain pancakes in the same way, put 1/4 cupfuls of batter for each pancake on the griddle. To assemble, put on the plain pancakes with the tongue, muzzle, eyes, and ears, put chocolate chips on top of the eyes.

Nutrition Information Calories: 224 calories Fiber: 1g fiber) Total Carbohydrate: 34g carbohydrate (10g sugars Cholesterol: 63mg cholesterol Protein: 7g protein. Total Fat: 7g fat (4g saturated fat) Sodium: 483mg sodium

795.

Quick And Easy Waffles

Serving: 4-5 waffles. | Prep: 5mins | Cook: 20mins | Ready in:

Ingredients 2 cups biscuit/baking mix 2 large eggs, lightly beaten 1/2 cup vegetable oil 7 ounces lemon-lime soda

Direction Mix together oil, eggs and baking mix in a bowl. Put in soda and blend well. Following the manufacturer ’ s instructions to bake in a preheated waffle iron until turn golden brown.

Nutrition Information Calories: 542 calories Total Carbohydrate: 42g carbohydrate (6g sugars Cholesterol: 106mg cholesterol Protein: 7g protein. Total Fat: 39g fat (7g saturated fat) Sodium: 793mg sodium Fiber: 1g fiber)

796.

Ranch Style Quiche

Serving: 6-8 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1 cup shredded Swiss cheese 1 pastry shell (9 inches), baked and cooled 3 large eggs 1-1/4 cups heavy whipping cream 1 envelope ranch salad dressing mix 4 bacon strips, cooked and crumbled

Direction Spread cheese into a pastry shell. Beat eggs till foamy in a bowl. Put in the remaining ingredients. Transfer over the cheese. Bake without a cover for 15 minutes at 400 ° . Turn the heat down to 350 ° . Use foil to cover the edges; bake for 15-20 more minutes or till a knife comes out clean when inserted in the center.

Nutrition Information Calories: 353 calories Cholesterol: 151mg cholesterol Protein: 9g protein. Total Fat: 28g fat (15g saturated fat) Sodium: 506mg sodium Fiber: 0 fiber) Total Carbohydrate: 17g carbohydrate (3g sugars

797.

S'mores Stuffed French Toast

Serving: 4 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 2 large eggs 1-1/2 cups 2% milk 10 whole graham crackers, coarsely crushed (about 1-3/4 cups) 1 tablespoon butter 8 slices French bread (3/4 inch thick) 1/2 cup milk chocolate chips 1/2 cup miniature marshmallows Chocolate syrup, optional

Direction Whisk milk and eggs in a shallow bowl until combined. In a separate shallow bowl, add graham cracker crumbs. Coat butter to a griddle and heat on medium heat. Dip both sides of bread in the egg mixture and crumbs, respectively, while patting to help coating stick well. Put the bread on griddle and toast until golden brown, about 2 to 3 minutes per side. Sprinkle over each of 4 toasted slices with marshmallows and chocolate chips, then place with remaining toast on top. Serve with chocolate syrup, if wanted.

Nutrition Information Calories: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

Protein:

798.

Salmon Scramble

Serving: 4-6 servings. | Prep: 10mins | Cook: 5mins | Ready in:

Ingredients 8 eggs 3/4 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 can (7-1/2 ounces) pink salmon, drained or 1 cup smoked salmon, flaked and cartilage removed 1/2 cup shredded Monterey Jack cheese 1/4 cup minced fresh parsley

Direction Whip pepper, milk salt and eggs in a bowl. Mix in parsley, cheese and salmon. Cook and stir gently in a greased skillet over medium heat for about 3-5 mins until eggs are firm.

Nutrition Information Calories: 191 calories Sodium: 522mg sodium Fiber: 0 fiber) Total Carbohydrate: 2g carbohydrate (2g sugars Cholesterol: 308mg cholesterol Protein: 18g protein. Total Fat: 12g fat (5g saturated fat)

799.

Sausage Cranberry Pancakes

Serving: 24 pancakes. | Prep: 25mins | Cook: 5mins | Ready in:

Ingredients 1 pound Jones No Sugar Pork Sausage Roll sausage 1/3 cup dried cranberries 1/3 cup orange juice 1-1/2 cups all-purpose flour 3 tablespoons baking powder 1/4 teaspoon salt 1 large egg 1-1/2 cups 2% milk 3 tablespoons maple syrup 1 tablespoon canola oil 2 teaspoons grated orange zest Additional maple syrup

Direction Cook sausage in a large skillet on medium heat until not pink in color; strain. In the meantime, in a small bowl, put the cranberries. Add orange juice to cover; allow it to stand for 5 minutes. Strain cranberries set aside the juice. Mix salt, baking powder and flour in a large bowl. Beat orange zest, oil, maple syrup, milk, and egg in a separate bowl; mix to dry ingredients just until moistened. Mix in reserved juice, sausage, and cranberries. Drop batter by 1/4 cupfuls onto a hot griddle that is greased; flip once bubble appears on top. And cook until golden brown on the other side. Then serve with syrup.

Nutrition Information

Calories: 287 calories Sodium: 789mg sodium Fiber: 1g fiber) Total Carbohydrate: 31g carbohydrate (12g sugars Cholesterol: 50mg cholesterol Protein: 9g protein. Total Fat: 14g fat (5g saturated fat)

800.

Sausage Granola Squares

Serving: 4 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1/2 pound Jones No Sugar Pork Sausage Roll 3/4 cup granola cereal with fruit and nuts 1 egg, lightly beaten

Direction Mix all ingredients; pat into a greased shallow 2-cup baking dish. Bake without a cover at 375 ° till browned, or for 20 minutes.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium:

801.

Sausage Quiche

Serving: 6-8 servings. | Prep: 15mins | Cook: 55mins | Ready in:

Ingredients 1 package (8 ounces) Johnsonville ® Original Breakfast Sausage Links 1 unbaked pie pastry (9 inches) 1 cup shredded cheddar cheese 4 large eggs 1 pint heavy whipping cream 1/8 to 1/4 teaspoon ground nutmeg

Direction Brown sausages in a skillet until no longer pink. Drain and divide into small pieces; put in pie shell. Scatter cheese. Beat eggs in a bowl. Add nutmeg and cream. Pour over the cheese. Bake for 55-60 mins at 350 ° or until a knife inserted into the middle comes out clean.

Nutrition Information Calories: 485 calories Cholesterol: 223mg cholesterol Protein: 12g protein. Total Fat: 42g fat (23g saturated fat) Sodium: 505mg sodium Fiber: 0 fiber) Total Carbohydrate: 17g carbohydrate (3g sugars

802.

Sausage And Egg Bake

Serving: 8 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 1 package (12 ounces) frozen breakfast turkey sausage links, thawed 2 cups egg substitute 2 cups 1% milk 1/2 teaspoon salt 1/2 teaspoon pepper 12 slices whole wheat bread, cut into 1-inch cubes 1 cup cubed reduced-fat process cheese (Velveeta)

Direction Cook the sausage in a big non-stick skillet on medium heat until it has no visible pink color, then drain if needed. Mix together the pepper, salt, milk and egg substitute in a big bowl, then add the cheese, sausage and bread and stir well. Move to a cooking spray coated 13x9-inch baking dish. Put on cover and let it chill in the fridge overnight. Take it out of the fridge 30 minutes prior to baking. Let it bake for 40 minutes at 350 degrees with cover. Take off the cover and let it bake for 10 to 15 minutes more or until the bread turns light brown and the cheese becomes bubbly.

Nutrition Information Calories: 244 calories Sodium: 960mg sodium Fiber: 1g fiber) Total Carbohydrate: 18g carbohydrate (0 sugars Cholesterol: 40mg cholesterol

Protein: 25g protein. Diabetic Exchanges: 3 lean meat Total Fat: 9g fat (5g saturated fat)

803.

Savory Breakfast Muffins

Serving: 12 | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 4 slices bacon 2 cups all-purpose flour 3 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons white sugar 1 tablespoon wheat germ 1/2 teaspoon salt 2 eggs, beaten 1/3 cup milk 1 cup canned cream-style corn 1/4 cup butter, melted 1/4 cup vegetable oil

Direction Set oven to 190 ° C (375 ° F) and start preheating. Prepare 12 muffin cups by greasing lightly. In a skillet, cook bacon until browned evenly over medium-high heat. Drain and break into bits; put aside. Mix together wheat germ, sugar, salt, flour, baking soda and baking powder in a big bowl. Whisk bacon, oil, butter, eggs, milk and corn together in another bowl. Combine the wet mixture into the dry ingredients until just incorporated. Fill muffin cups with batter. Bake for 20-25 minutes at 190 ° C (375 ° F) until muffins are golden brown.

Nutrition Information

Calories: 234 calories; Total Fat: 13.9 Sodium: 394 Total Carbohydrate: 22.8 Cholesterol: 48 Protein: 5.1

804.

Scrambled Egg Wraps

Serving: 6 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1 medium sweet red pepper, chopped 1 medium green pepper, chopped 2 teaspoons canola oil 5 plum tomatoes, seeded and chopped 6 eggs 1/2 cup soy milk 1/4 teaspoon salt 6 flour tortillas (8 inches), warmed

Direction Saut é the peppers in oil in a big nonstick frying pan until it becomes soft. Add tomatoes and saut é them for 1-2 minutes more. In the meantime, whisk the salt, soy milk and eggs in a big bowl. Lower the heat to medium, then add the egg mixture to the frying pan. Cook and stir until the eggs are totally set. In the middle of each tortilla, spread 2/3 cup of the mixture and roll it up.

Nutrition Information Calories: 258 calories Fiber: 1g fiber) Total Carbohydrate: 30g carbohydrate (3g sugars Cholesterol: 212mg cholesterol Protein: 12g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 10g fat (2g saturated fat) Sodium: 427mg sodium

805.

Slow Cooked Fruited Oatmeal With Nuts

Serving: 6 servings. | Prep: 15mins | Cook: 06hours00mins | Ready in:

Ingredients 3 cups water 2 cups old-fashioned oats 2 cups chopped apples 1 cup dried cranberries 1 cup fat-free milk 2 teaspoons butter, melted 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 6 tablespoons chopped almonds, toasted 6 tablespoons chopped pecans, toasted Additional fat-free milk

Direction Mix the first 8 ingredients in a 3-quart slow cooker sprayed with cooking spray, then cover and cook for 6 to 8 hours on low heat, until liquid is absorbed. Scoop oatmeal to bowls, then sprinkle pecans and almonds over top. Pour more milk over if wanted.

Nutrition Information Calories: 306 calories Fiber: 6g fiber) Total Carbohydrate: 45g carbohydrate (20g sugars Cholesterol: 4mg cholesterol Protein: 8g protein. Diabetic Exchanges: 3 starch Total Fat: 13g fat (2g saturated fat)

Sodium: 28mg sodium

806.

Sourdough Starter/Hotcakes

Serving: | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 1/2 teaspoon active dry yeast 1-1/2 cups lukewarm water 2 cups all-purpose flour

Direction Soften the yeast in water, then add the flour and stir to blend. Place it in a china, ceramic or glass container with loose lid. (Don't use a metal container for the sourdough starter and make sure that it ’ s large enough as the starter will expand.) Allow it to set for 3 days at room temperature and stir it 1-2 times a day. The starter will have a definite sour odor and will work. After the starter became sour, it can be stored in the fridge until ready to use. To make the sourdough hotcakes: The night prior on planning to cook the hot cakes, take out the starter from the fridge and add 1/2 cup lukewarm water and 2 1/4 to 3 cups of flour to it. This amount may vary to be able to get the right consistency. (You may use as little as 2 cups of flour when the starter becomes thicker). The next day, dip out enough for the heel, approximately a cup of the starter, to set aside for later use. This will be returned to the fridge. To the remaining starter, add 2 tsp. of salt and 2 or 3 tbsp. of sugar (this will help the hotcakes brown. Beat in 2 eggs. Just prior to making the hot cakes, add 3/4 tsp. of the baking soda. Stir just enough to blend. Let it bake on a cast-iron griddle or frying pan that was greased with bacon rind. (You may also use oil but the bacon rind is better.)

Nutrition Information

Calories: 229 calories Protein: 7g protein. Total Fat: 1g fat (0 saturated fat) Sodium: 2mg sodium Fiber: 2g fiber) Total Carbohydrate: 48g carbohydrate (1g sugars Cholesterol: 0 cholesterol

807.

Spiced Apple Oatmeal

Serving: 10 servings. | Prep: 15mins | Cook: 04hours30mins | Ready in:

Ingredients 1/2 cup packed brown sugar 2 tablespoons lemon juice 2 tablespoons molasses 3 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon salt 4 medium apples, peeled and cut into 1-inch slices 2 cups steel-cut oats 2 large eggs 2-1/2 cups water 2 cups 2% milk 1 cup refrigerated vanilla dairy creamer Chopped pecans and additional milk, optional

Direction Mix the first 8 ingredients. In a greased 4-quart slow cooker, put the apples, then put brown sugar mixture and oats, respectively, on top. Whisk creamer, milk, water and eggs together, then drizzle over oats. Cook on low heat with a cover for 4 1/2-5 hours, until oats are soft. Serve along with more milk and pecans if wanted.

Nutrition Information Calories: 290 calories

Total Fat: 7g fat (3g saturated fat) Sodium: 109mg sodium Fiber: 5g fiber) Total Carbohydrate: 53g carbohydrate (30g sugars Cholesterol: 49mg cholesterol Protein: 7g protein.

808.

Spicy Sausage Patties

Serving: Serves 8 | Prep: | Cook: | Ready in:

Ingredients 2 pounds coarsely ground fresh pork butt, chilled 1/2 pound coarsely ground fresh pork fat (available at butcher shops), chilled 2 large garlic cloves, minced and mashed to a paste with 2 teaspoons salt 2 teaspoons black pepper 1 tablespoon dried sage, crumbled 3 tablespoons minced fresh thyme leaves or 1 tablespoon crumbled dried, plus, it desired, fresh thyme sprigs for garnish 1/2 teaspoon cayenne, or to taste 2 tablespoons vegetable oil

Direction Combine well the cayenne, thyme leaves, sage, pepper, garlic paste, pork fat, and pork butt in a bowl; cover the mixture and chill it overnight. Portion mixture into 16 balls and flatten each ball into patty (about 1/3-inch thick). Heat the oil over moderate heat in a large skillet until hot but not smoking, fry patties in batches until they are no longer pink within and they turn golden brown for about 4 mins on each side, then drain on paper towels. Place the patties on a serving plate and add thyme sprigs as garnish.

Nutrition Information Calories: 426 Total Carbohydrate: 1 g(0%) Cholesterol: 91 mg(30%) Protein: 23 g(45%)

Total Fat: 36 g(56%) Saturated Fat: 11 g(57%) Sodium: 83 mg(3%) Fiber: 0 g(1%)

809.

Spinach Hash Brown Frittata

Serving: 8 servings. | Prep: 25mins | Cook: 35mins | Ready in:

Ingredients 1 large onion, finely chopped 1 tablespoon olive oil 2 garlic cloves, minced 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/4 teaspoon salt 1/4 teaspoon pepper 2 ounces pancetta or bacon strips, finely chopped 3 cups frozen shredded hash brown potatoes, thawed 8 large eggs, lightly beaten 1 cup 2% milk 1 cup fontina cheese, divided 1 cup shredded cheddar cheese, divided 1/4 cup minced fresh parsley 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 1/4 teaspoon ground nutmeg

Direction Set oven to 350 ° to preheat. Saut é onion in oil in a large skillet until tender. Add garlic; cook for 1 more minute. Mix in pepper, salt, and spinach. Turn the heat off. Cook pancetta over medium heat in another skillet until pancetta is crispy. Use a slotted spoon to transfer cooked meat into paper towels to drain. Layer hash browns, spinach mixture, and pancetta in an oiled

11x7-inch baking dish. Whisk nutmeg, mustard, Worcestershire sauce, parsley, 1/2 cup cheddar cheese, 1/2 cup fontina cheese, milk, and eggs in a large bowl. Pour into the dish. Top with remaining cheeses. Uncover and bake for 35 to 40 minutes or until an inserted knife comes out clean from the center. Allow to stand for 10 minutes before cutting into smaller pieces to serve.

Nutrition Information Calories: 281 calories Total Fat: 19g fat (9g saturated fat) Sodium: 542mg sodium Fiber: 2g fiber) Total Carbohydrate: 11g carbohydrate (4g sugars Cholesterol: 225mg cholesterol Protein: 18g protein.

810.

Strawberries 'n' Cream French Toast Sticks

Serving: 4 servings. | Prep: 5mins | Cook: 10mins | Ready in:

Ingredients 1 container (16 ounces) frozen sweetened sliced strawberries, thawed 1/4 to 1/2 teaspoon ground cinnamon 1 teaspoon cornstarch 2 teaspoons water 1 package (12.7 ounces) frozen French toaster sticks 2 ounces cream cheese, softened 1-1/2 teaspoons brown sugar 1 ounce white baking chocolate, melted and cooled

Direction Mix cinnamon and strawberries together in a small saucepan. Mix water and cornstarch until smooth then stir into the berries. Bring to a boil, then cook and stir until thickened, about 2 minutes. Following the package directions to prepared French toast sticks. At the same time, beat brown sugar and cream cheese together in a small bowl until light and fluffy. Stir in chocolate then serve berry mixture over French toast, dollop with cream cheese topping.

Nutrition Information Calories: 318 calories Cholesterol: 37mg cholesterol Protein: 7g protein. Total Fat: 14g fat (6g saturated fat) Sodium: 604mg sodium

Fiber: 3g fiber) Total Carbohydrate: 60g carbohydrate (44g sugars

811.

Stuffed French Toast With Maple Berry Sauce

Serving: 4 servings (1-1/3 cups sauce). | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1 carton (8 ounces) reduced-fat spreadable strawberry cream cheese 1 tablespoon sugar 1 teaspoon grated orange zest 1/4 teaspoon ground cinnamon 1/4 cup slivered almonds, toasted and chopped 8 slices French bread (1 inch thick) 1/2 cup egg substitute 1/4 cup 2% milk 1 teaspoon vanilla extract SAUCE: 2 tablespoons sugar 1 tablespoon cornstarch 1/2 cup water 1/4 cup maple syrup 1-1/2 cups frozen unsweetened mixed berries

Direction Beat together cinnamon, orange zest, sugar and cream cheese in a small bowl until combined, then stir in almonds. Cut in the side of each bread slice a pocket. Fill into pocket with 2 tbsp. of cream cheese mixture. Whisk together vanilla, milk and egg substitute in a shallow bowl. Dip into egg mixture with both sides of bread; cook on a

greased hot griddle until both sides are golden brown. At the same time, mix cornstarch and sugar in a small saucepan. Stir in syrup and water until smooth. Bring the mixture to a boil, then cook and stir until thickened, about 1 to 2 minutes. Stir in berries and bring back to a boil. Lower heat, then simmer without a cover until heated through, for 5 to 8 minutes. Serve together with French toast.

Nutrition Information Calories: 439 calories Sodium: 561mg sodium Fiber: 3g fiber) Total Carbohydrate: 59g carbohydrate (28g sugars Cholesterol: 28mg cholesterol Protein: 13g protein. Total Fat: 12g fat (1g saturated fat)

812.

Sunrise Sausage Enchiladas

Serving: 10 servings. | Prep: 30mins | Cook: 40mins | Ready in:

Ingredients 1 pound Jones No Sugar Pork Sausage Roll sausage 2 tablespoons canola oil 7 cups frozen shredded hash brown potatoes, thawed (20 ounces) 1/2 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon pepper 1 can (4 ounces) chopped green chilies 2 cups shredded cheddar cheese, divided 10 flour tortillas (6 inches) 2 cans (10 ounces each) green enchilada sauce OPTIONAL TOPPINGS: Chopped red onion Chopped sweet red pepper Chopped fresh cilantro

Direction Crumble and cook the sausage over medium heat in a large skillet for 5-7 minutes, until not pink anymore. Take away from the pan using a slotted spoon; discard any drippings. Heat the oil on medium-high in the same pan; saut é the potatoes for 8-10 minutes until it is lightly browned. Take away from the heat; stir in 1/2 cup of cheese, sausage, chilies, and seasonings. Top each tortilla with 1/2 cup of the filling; roll them up and arrange seam side down in a 13x9-inch baking dish coated with cooking spray. Top with sauce. Put a cover on and put in the

fridge overnight or for several hours. Set an oven to 375 ° and start preheating. While heating the oven, take the enchiladas out of the fridge. Put a cover on and bake for half an hour. Dust with the remaining cheese. Remove the cover and bake for 10-15 minutes until heated through and lightly browned. Serve along with toppings if desired.

Nutrition Information Calories: 398 calories Total Fat: 25g fat (9g saturated fat) Sodium: 1116mg sodium Fiber: 2g fiber) Total Carbohydrate: 30g carbohydrate (2g sugars Cholesterol: 48mg cholesterol Protein: 14g protein.

813.

Tutti Frutti Waffles

Serving: 6-7 waffles (about 6-3/4 inches). | Prep: 5mins | Cook: 25mins | Ready in:

Ingredients 2 cups biscuit/baking mix 2 eggs, lightly beaten 1/2 cup vegetable oil 1-1/3 cups club soda 1/4 cup crushed pineapple, drained 1/4 cup chopped pecans 1 pint fresh raspberries, optional 2 medium ripe bananas, sliced, optional

Direction Mix together oil, eggs and biscuit mix in a bowl, then put in soda and stir until smooth. Fold in pecans and pineapple gently. Following the manufacturer ’ s instructions to bake in a preheated waffle iron until turn golden brown. Put bananas and raspberries on top, if wanted.

Nutrition Information Calories: 333 calories Sodium: 459mg sodium Fiber: 1g fiber) Total Carbohydrate: 23g carbohydrate (2g sugars Cholesterol: 61mg cholesterol Protein: 5g protein. Total Fat: 25g fat (4g saturated fat)

814.

Ultimate Bacon Maple French Toast

Serving: 10 servings. | Prep: 30mins | Cook: 40mins | Ready in:

Ingredients 8 large eggs 2 cups half-and-half cream 1 cup 2% milk 1 tablespoon sugar 1 tablespoon brown sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Dash cayenne pepper 1 loaf (1 pound) French bread, cut into 1-inch slices TOPPING: 6 thick-sliced bacon strips, cooked and crumbled 1 cup butter, melted 1 cup packed brown sugar 1/2 cup chopped pecans, toasted 2 tablespoons corn syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Maple syrup

Direction Grease a 13 ” x9 ” baking dish and set aside.

Whisk the first ten ingredients together in a big shallow bowl. Dip into the egg mixture with each bread slice, then place them in prepared dish. Pour over top with the leftover egg mixture; cover and chill overnight. Take out of the fridge about half an hour before baking. Set the oven to 350 ° . Mix the first 8 topping ingredients together in a small bowl and spread over top. Bake for 40 to 45 minutes without a cover, until a knife tucked into the center comes out clean. Allow to stand for 10 minutes before serving, then drizzle with syrup.

Nutrition Information Calories: 612 calories Total Carbohydrate: 57g carbohydrate (29g sugars Cholesterol: 250mg cholesterol Protein: 16g protein. Total Fat: 36g fat (18g saturated fat) Sodium: 694mg sodium Fiber: 2g fiber)

815.

Waffle Sandwich

Serving: 1 | Prep: 5mins | Cook: 5mins | Ready in:

Ingredients 2 links pork sausage links 1 slice Cheddar cheese 2 frozen waffles, toasted 1/4 Red Delicious apple, sliced very thin 1/2 teaspoon cinnamon-sugar

Direction On medium heat, heat a small frying pan. Let the sausages cook in the hot frying pan for about 5 minutes, flipping from time to time, until no visible pink color in the middle. An instant-read thermometer inserted in the middle should register 70? ° C (160 ° F). On top of one toasted waffle, put the Cheddar cheese, then layout apple slices on top of the cheese. Over the apple slices, sprinkle the cinnamon-sugar. Put the sausage links on top of the apples and finish the sandwich with the leftover waffle. Halve the sandwich.

Nutrition Information Calories: 469 calories; Total Fat: 26.6 Sodium: 907 Total Carbohydrate: 37.3 Cholesterol: 80 Protein: 20

816.

Walnut Glazed Bacon

Serving: 2 servings. | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 1/4 cup finely chopped walnuts 2 tablespoons dark brown sugar 1/2 teaspoon all-purpose flour 6 thick-sliced bacon strips

Direction Mix the flour, walnuts and brown sugar together in a small bowl. Put bacon on an oiled broiler pan; drizzle with walnut mixture. Bake for 25-30 mins at 350 ° , until it turns golden brown.

Nutrition Information Calories: 330 calories Total Carbohydrate: 16g carbohydrate (14g sugars Cholesterol: 30mg cholesterol Protein: 14g protein. Total Fat: 25g fat (5g saturated fat) Sodium: 756mg sodium Fiber: 1g fiber)

817.

Wild Rice Pancakes

Serving: 6 | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 3 eggs 3 cups buttermilk 1 teaspoon vanilla extract 3 cups all-purpose flour 1/4 cup white sugar 1 tablespoon baking powder 1 1/2 teaspoons ground nutmeg 3/4 teaspoon salt 3 tablespoons butter, melted 1 1/4 cups cooked wild rice

Direction In a large bowl, whisk the vanilla, buttermilk and eggs. Mix salt, nutmeg, baking powder, sugar and flour in a separate bowl. Combine the dry ingredients with the egg mixture slowly, ensure the mixture appears smooth. Add cooked wild rice and butter. Allow a lightly lubricated griddle or skillet to heat over mediumhigh heat. Spoon 1/2 cup of the batter on griddle and cook for 90 seconds until it becomes browned to form each pancake. Brown the other side for about 60 seconds. Repeat with the rest of the batter.

Nutrition Information Calories: 437 calories; Cholesterol: 113 Protein: 15.1

Total Fat: 10.3 Sodium: 741 Total Carbohydrate: 70.5

818.

Zucchini Brunch Pie

Serving: 8 servings. | Prep: 25mins | Cook: 20mins | Ready in:

Ingredients 4 cups sliced zucchini 1 cup chopped onion 1/4 cup butter, cubed 2 large eggs, lightly beaten 2 cups shredded mozzarella cheese 1/2 cup minced fresh parsley or 2 tablespoons dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon dried basil 1 tube (8 ounces) refrigerated crescent rolls 2 teaspoons prepared mustard

Direction In a skillet, in butter, saut é onion and zucchini for around 10 minutes until tender. Take away from the heat; let it cool slightly. Mix in basil, garlic powder, pepper, salt, parsley, cheese, and eggs. Split crescent rolls; press onto a lightly oiled 10-inch pie plate to make a crust. Brush mustard on the crust. Use a spoon to transfer zucchini mixture into the crust. Bake for 10 minutes at 375 degrees. Loosely cover with foil to avoid excess browning. Bake for 10 more minutes or until an inserted knife into the center comes out clean. Allow to rest for 5 minutes; slice.

Nutrition Information Calories: 277 calories

Protein: 10g protein. Total Fat: 19g fat (9g saturated fat) Sodium: 567mg sodium Fiber: 1g fiber) Total Carbohydrate: 16g carbohydrate (5g sugars Cholesterol: 90mg cholesterol

819.

Zucchini Potato Pancakes

Serving: 16 pancakes. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 2 medium zucchini, coarsely grated (about 1-1/2 cups) 1 large potatoes, peeled and finely shredded (about 1-1/4 cups) 1 small onion, grated 2 tablespoons cornmeal 2 tablespoons all-purpose flour 3/4 teaspoon salt 1 egg, lightly beaten Oil for deep-fat frying Sour cream

Direction Drain zucchini in a colander or sieve, squeezing to remove extra liquid. Put zucchini into a bowl; add onion and potato. Mix in egg, salt, flour and cornmeal; stir well. Use oil to coat bottom of a skillet. Add 2 tbsp. batter. Lightly press to flatten; cook on medium heat for 3-4 minutes per side till golden brown. Repeat with leftover batter. Serve it with sour cream.

Nutrition Information Calories: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

Protein:

Chapter 9: Comfort Food Dinner Recipes ***

820.

Autumn Beef Stew

Serving: 8 servings. | Prep: 15mins | Cook: 08hours00mins | Ready in:

Ingredients 12 small red potatoes, halved 1 pound carrots, cut into 1-inch pieces 1 large onion, cut into wedges 2 pounds beef stew meat, cut into 1-inch cubes 1/3 cup butter 1 tablespoon all-purpose flour 1 cup water 1 teaspoon salt 1 teaspoon dried parsley flakes 1/2 teaspoon celery seed 1/2 teaspoon dried thyme 1/8 teaspoon pepper

Direction Place carrots, potatoes, and onion in a slow cooker (5 qt). Brown beef in butter in a large skillet. Transfer beef with a slotted spoon to slow cooker. In the pan drippings, stir flour until blended; cook and stir until browned. Slowly add water. Bring to a boil; cook and stir until thickened for 2 minutes. Add celery seed, salt, pepper, thyme, and parsley; sprinkle over beef. Cover and cook for 8-9 hours on low setting until meat and vegetables are tender.

Nutrition Information Calories: 366 calories Protein: 27g protein. Diabetic Exchanges: 3 meat

Total Fat: 16g fat (8g saturated fat) Sodium: 436mg sodium Fiber: 5g fiber) Total Carbohydrate: 34g carbohydrate (0 sugars Cholesterol: 91mg cholesterol

821.

Bacon Tomato Topped Meat Loaf

Serving: 6 servings. | Prep: 30mins | Cook: 60mins | Ready in:

Ingredients 1 small onion, finely chopped 1 celery rib, finely chopped 1 small green pepper, finely chopped 1 tablespoon canola oil 1 garlic clove, minced 1 large egg, lightly beaten 1 tablespoon prepared horseradish 1 tablespoon dry red wine or beef broth 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1 cup soft bread crumbs 1 tablespoon all-purpose flour 1 tablespoon brown sugar 1 teaspoon salt 1 teaspoon Cajun seasoning 1 teaspoon pepper 1/2 teaspoon chili powder 1 pound lean ground beef (90% lean) 1/2 pound Jones No Sugar Pork Sausage Roll sausage 1/2 pound bacon strips TOPPING: 1 can (14-1/2 ounces) diced tomatoes, drained 1 can (8 ounces) tomato sauce

Direction Saut é green pepper, celery, and onion with oil in a big skillet until soft. Add garlic; cook for another 1 minute. Remove into a big bowl, then cool briefly. Add seasonings, brown sugar, flour, bread crumbs, Worcestershire sauce, mustard, wine, horseradish, and egg. Crumble sausage and beef over the mixture and stir thoroughly. Pat into a non-oiled 9x5-inch loaf pan. Put over the meatloaf with bacon strips, tucking the ends in. Bake without a cover for 55 minutes at 350 ° . Mix together tomato sauce and tomatoes, then put on the loaf using spoon. Bake until a thermometer displays 160 ° and no longer pink, about another 5-10 minutes.

Nutrition Information Calories: 472 calories Fiber: 2g fiber) Total Carbohydrate: 16g carbohydrate (7g sugars Cholesterol: 122mg cholesterol Protein: 25g protein. Total Fat: 34g fat (11g saturated fat) Sodium: 1353mg sodium

822.

Bacon 'n' Egg Lasagna

Serving: 12 servings. | Prep: 45mins | Cook: 35mins | Ready in:

Ingredients 1 pound bacon strips, diced 1 large onion, chopped 1/3 cup all-purpose flour 1/2 to 1 teaspoon salt 1/4 teaspoon pepper 4 cups 2% milk 12 lasagna noodles, cooked and drained 12 hard-boiled large eggs, sliced 2 cups shredded Swiss cheese 1/3 cup grated Parmesan cheese 2 tablespoons minced fresh parsley, optional

Direction Cook bacon until crispy in a big skillet. Use a slotted spoon to transfer onto paper towels. Drain the bacon and reserve a third cup of the liquid. Saut é the onion until tender in the liquid. Blend in the pepper, salt and flour. Slowly add in milk and let it boil; stir and cook until thick, 2 minutes. Take from the heat. Grease a 13x 9-inch baking pan and pour in half cup sauce. Layer with 4 pasta noodles, 1/3 of bacon and eggs, 1/3 of Swiss cheese, and 1/3 of white sauce. Do the layering twice more. Drizzle on Parmesan cheese. Bake at 350 ° without cover until bubbling, 35 to 40 minutes. Drizzle on parsley, if desired. Leave to sit for 15 minutes before slicing.

Nutrition Information

Calories: 386 calories Fiber: 1g fiber) Total Carbohydrate: 28g carbohydrate (7g sugars Cholesterol: 252mg cholesterol Protein: 23g protein. Total Fat: 20g fat (9g saturated fat) Sodium: 489mg sodium

823.

Baked Salisbury Steak

Serving: 8 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 1 cup quick-cooking oats 2 eggs, lightly beaten 1/2 cup each chopped green pepper, celery and onion 1/2 teaspoon salt 2 pounds ground beef 1 can (10-3/4 ounces) condensed golden mushroom or cream of mushroom soup, undiluted 3/4 cup water 1/4 teaspoon pepper

Direction Combine the onion, celery, green pepper, salt, eggs and oats together in a big bowl then crumble beef over it and mix thoroughly. Form the mixture into eight oval patties. Cook the patties in a big skillet until browned on both sides then drain it. Put the patties in an ungreased 13x9-inch baking dish. Mix pepper, water and soup together. Pour the mixture over the beef and cover it up. Bake at 350 ° F until the meat is not pink anymore, about 30-35 minutes.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein:

Total Fat:

824.

Beef 'n' Noodle Casserole

Serving: 6 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1 package (8 ounces) medium noodles 1/3 cup sliced green onions 1/3 cup chopped green pepper 2 tablespoons butter 1 pound ground beef 1 can (6 ounces) tomato paste 1/2 cup sour cream 1 cup 4% cottage cheese 1 can (8 ounces) tomato sauce

Direction Cook noodles following the package instructions; strain. Saut é green pepper and onions with butter in a big skillet until soft, about 3 minutes. Add beef and cook until no pink remained. Strain the excess fat. Mix sour cream and tomato paste together in a medium-sized bowl, mixing in cottage cheese and noodles. In a 2-quart casserole, layer 1/2 the noodle mixture; put 1/2 the beef mixture on top. Continue doing the same. Evenly pour over the top of the casserole with tomato sauce. Bake at 350 ° until thoroughly heated, about 30-35 minutes.

Nutrition Information Calories: 404 calories Sodium: 412mg sodium Fiber: 3g fiber)

Total Carbohydrate: 37g carbohydrate (7g sugars Cholesterol: 105mg cholesterol Protein: 26g protein. Total Fat: 16g fat (7g saturated fat)

825.

Best Salisbury Steak

Serving: 2 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 1 egg 3 tablespoons crushed butter-flavored crackers 1 tablespoon finely chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon rubbed sage 3/4 pound ground beef 1 can (4 ounces) mushroom stems and pieces, drained 2 tablespoons butter 3 tablespoons all-purpose flour 1-3/4 cups water 2 beef bouillon cubes 1/4 teaspoon browning sauce, optional Hot mashed potatoes

Direction Mix sage, pepper, salt, onion, cracker crumbs, and egg in a medium bowl. Put in beef and combine thoroughly. Form into 2 patties. Cook the patties in a medium skillet until browned, 4-5 minutes on each side; then drain. Transfer to a platter and keep them warm. Saut é mushrooms in butter in the same skillet for 2 minutes. Mix in flour; combine thoroughly. Add bouillon and water; stir and cook until thick and smooth. If desired, mix in the browning sauce. Place the patties back into the gravy; without the cover,

cook over low heat, stirring from time to time, for 10 minutes. Serve alongside mashed potatoes.

Nutrition Information Calories: 581 calories Protein: 41g protein. Total Fat: 37g fat (17g saturated fat) Sodium: 1960mg sodium Fiber: 2g fiber) Total Carbohydrate: 18g carbohydrate (2g sugars Cholesterol: 250mg cholesterol

826.

Bistro Mac Cheese

Serving: 8 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1 package (16 ounces) uncooked elbow macaroni 5 tablespoons butter, divided 3 tablespoons all-purpose flour 2-1/2 cups 2% milk 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1 cup shredded part-skim mozzarella cheese 1 cup shredded cheddar cheese 1/2 cup crumbled Gorgonzola cheese 3 ounces cream cheese, softened 1/2 cup sour cream 1/2 cup seasoned bread crumbs

Direction Following package directions to cook macaroni then drain. In the meantime, melt 3 tbsp. of butter in a Dutch oven on low heat. Stir in flour until smooth, then whisk in seasonings and milk slowly. Bring to a boil while stirring continuously, then cook and stir until thickened, about 2 minutes. Lower heat and stir in cheeses until melted. Stir in sour cream, then put in macaroni, tossing to coat well. Heat leftover butter in a small skillet on moderate heat. Put in bread crumbs, then cook and stir until turn golden brown, then sprinkle over top of macaroni.

Nutrition Information Calories: 468 calories Protein: 20g protein. Total Fat: 22g fat (14g saturated fat) Sodium: 649mg sodium Fiber: 2g fiber) Total Carbohydrate: 49g carbohydrate (7g sugars Cholesterol: 68mg cholesterol

827.

Broccoli Turkey Pie

Serving: 6 servings. | Prep: 10mins | Cook: 25mins | Ready in:

Ingredients 2 cups cubed cooked turkey 2 cups frozen chopped broccoli, thawed and drained 1-1/2 cups shredded cheddar cheese 2 large eggs 1 cup 2% milk 1/2 cup biscuit/baking mix 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon dried thyme 1/4 cup grated Parmesan cheese 1/2 teaspoon garlic powder

Direction Layer the cheddar cheese, broccoli, and turkey in a 9-inch, greased, deep-dish pie plate. Beat thyme, pepper, salt, biscuit mix, milk, and eggs in a large bowl. Pour on the filling. Mix garlic powder and Parmesan cheese; scatter on the top. Bake at 400 degrees until a knife comes out clean when inserted into the center, for 25-30 minutes. Before cutting, allow to stand for 5 minutes.

Nutrition Information Calories: 293 calories Protein: 27g protein. Total Fat: 15g fat (9g saturated fat) Sodium: 534mg sodium

Fiber: 2g fiber) Total Carbohydrate: 12g carbohydrate (3g sugars Cholesterol: 142mg cholesterol

828.

Broiled Turkey Tenderloins

Serving: 6 servings. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 3/4 cup thawed orange juice concentrate 1/3 cup molasses 1/4 cup ketchup 3 tablespoons prepared mustard 2 tablespoons soy sauce 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cumin 3 turkey breast tenderloins (about 1-1/2 pounds), cut lengthwise in half

Direction Blend together the first eight ingredients in a small saucepan; boil. Reserve 3/4 cup for serving. Using the remaining sauce, brush both sides of tenderloins. Broil 6 in. from the heat source while basting once, 5 minutes. Flip and keep broiling till the juices run clear, 5-8 more minutes. Serve with the reserved sauce.

Nutrition Information Calories: 244 calories Total Carbohydrate: 30g carbohydrate (25g sugars Cholesterol: 56mg cholesterol Protein: 28g protein. Total Fat: 2g fat (1g saturated fat) Sodium: 578mg sodium

Fiber: 1g fiber)

829.

Buttermilk Noodle Bake

Serving: 6 servings. | Prep: 25mins | Cook: 45mins | Ready in:

Ingredients 1-1/2 pounds ground beef 1 large onion, finely chopped 1/4 cup butter or margarine 1/4 cup all-purpose flour 2-1/2 teaspoons salt Dash pepper 2 cups buttermilk 1 can (4 ounces) mushroom stems and pieces, undrained 1/3 cup ketchup 1 tablespoon Worcestershire sauce 8 ounces medium egg noodles, cooked and drained

Direction In a skillet over medium heat, cook onion and beef until meat is no longer pink; drain. Melt butter in a large saucepan. Add in pepper, salt and flour until smooth. Slowly put in buttermilk. Stir in Worcestershire sauce, ketchup and mushrooms. Let it come to a boil; cook and stir until thickened, about 2 minutes. Add in beef mixture and noodles; stir well. Transfer to a greased 2 1/2-quart baking dish. Bake without covering at 350 ° for about 45 minutes until heated through.

Nutrition Information Calories: 469 calories Sodium: 1485mg sodium Fiber: 2g fiber) Total Carbohydrate: 42g carbohydrate (8g sugars

Cholesterol: 115mg cholesterol Protein: 30g protein. Total Fat: 20g fat (10g saturated fat)

830.

Catfish With Brown Butter Pecan Sauce

Serving: 4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon pepper 4 catfish fillets (6 ounces each) 6 tablespoons butter, divided 3/4 cup chopped pecans 2 teaspoons grated lemon peel 2 teaspoons lemon juice Lemon wedges

Direction Take a big resealable plastic bag and pour in flour, cayenne, pepper and salt. Combine and mix until well blended then start adding catfish, one fillet at a time. Make sure that each fillet is properly coated. Heat 2 tablespoons of butter in a big skillet on medium-high heat. Drop fillets and fry for 2 to 4 minutes per side. The fillets are done if they can be flaked easily using a fork. Take out the fish from oil and arrange on a serving plate and keep it warm. After frying all the fillets, take leftover butter and melt it in the same skillet. Cook the pecans for 2-3 minutes on medium heat just until they are toasted. Mix in lemon juice and the peel. Eat with fried fillets and lemon slices.

Nutrition Information Calories: 574 calories

Protein: 30g protein. Total Fat: 46g fat (15g saturated fat) Sodium: 507mg sodium Fiber: 3g fiber) Total Carbohydrate: 12g carbohydrate (1g sugars Cholesterol: 125mg cholesterol

831.

Chicken Swiss Casserole

Serving: 8 servings. | Prep: 30mins | Cook: 10mins | Ready in:

Ingredients 5-1/2 cups uncooked egg noodles (about 1/2 pound) 3 tablespoons olive oil 3 shallots, chopped 3 small garlic cloves, minced 1/3 cup all-purpose flour 2 cups chicken broth 3/4 cup 2% milk 1-1/2 teaspoons dried thyme 3/4 teaspoon grated lemon peel 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper 5 cups cubed rotisserie chicken 1-1/2 cups frozen peas 2 cups shredded Swiss cheese 3/4 cup dry bread crumbs 2 tablespoons butter, melted

Direction Preheat and set oven to 350 degrees. Follow directions on package to cook the noodles. Drain water from noodles. Place oil in large frying pan and heat on medium. Add garlic and shallots to the frying pan and stir constantly for 45 seconds. Mix in flour and continue stirring for 1 minute. Mix in thyme, nutmeg, broth, salt, milk, pepper, and lemon peel. Add the peas and chicken and heat through. Mix in cheese and noodles and dump into a 13x9-

in. greased pan. In a separate bowl, mix together butter and bread crumbs. Sprinkle bread crumb mixture on top. Bake until top is brown, 8-10 minutes.

Nutrition Information Calories: 551 calories Total Carbohydrate: 38g carbohydrate (4g sugars Cholesterol: 136mg cholesterol Protein: 41g protein. Total Fat: 25g fat (10g saturated fat) Sodium: 661mg sodium Fiber: 3g fiber)

832.

Chicken 'n' Stuffing

Serving: 6-8 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 2 celery ribs, chopped 1 large onion, chopped 1/2 cup butter 1 package (14 ounces) seasoned stuffing croutons 2 tablespoons minced fresh parsley 1/4 teaspoon salt 1/8 teaspoon pepper 2 eggs, beaten 2 cans (14-1/2 ounces each) chicken broth 4 cups shredded cooked chicken Optional toppings: gravy, minced fresh parsley and coarsely ground pepper

Direction Saut é onion and celery with butter in a small frying pan until soft. Mix celery mixture, pepper, salt, parsley, and croutons together in a bowl. Mix together broth and eggs, add to the bread mixture and mix to blend. Add chicken, lightly mix. Remove into a 13x9-inch baking dish coated with cooking spray. Put a cover on and bake at 350 ° until a thermometer displays 160 ° , about 40-50 minutes. If you want, put coarsely ground pepper, parsley, or gravy on top.

Nutrition Information Calories: 452 calories Protein: 28g protein. Total Fat: 20g fat (9g saturated fat)

Sodium: 1189mg sodium Fiber: 3g fiber) Total Carbohydrate: 40g carbohydrate (4g sugars Cholesterol: 146mg cholesterol

833.

Chicken Broccoli Fettuccine

Serving: 4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 6 ounces uncooked fettuccine 3 cups fresh broccoli florets 1 pound boneless skinless chicken breasts, cut into strips 1/4 teaspoon salt 1/4 teaspoon pepper 1 medium onion, chopped 1 cup sliced fresh mushrooms 2 teaspoons olive oil 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted 2/3 cup fat-free milk 1/4 cup shredded Parmesan cheese

Direction Following package directions to cook fettuccine in a Dutch oven, then put in broccoli during the final 5 minutes of cooking process. In the meantime, use pepper and salt to sprinkle over chicken. Saute mushrooms, onion and chicken in a big nonstick skillet with oil until chicken is not pink anymore. Take away from the heat and put aside. Drain fettuccine and stir in reserved chicken mixture, milk and soup. Cook and stir on low heat until heated through, then use cheese to sprinkle on top.

Nutrition Information Calories: 398 calories

Total Fat: 9g fat (3g saturated fat) Sodium: 637mg sodium Fiber: 4g fiber) Total Carbohydrate: 44g carbohydrate (8g sugars Cholesterol: 74mg cholesterol Protein: 35g protein. Diabetic Exchanges: 3 lean meat

834.

Chicken Flowerpot Pie

Serving: 6 servings. | Prep: 01hours15mins | Cook: 30mins | Ready in:

Ingredients PASTRY: 2 cups all-purpose flour 1 teaspoon salt 3/4 cup cold butter, cut into thin slices 3 tablespoons shortening 1/3 cup ice water FILLING: 1 broiler/fryer chicken (3 to 4 pounds), cut up 2 quarts water 1 bay leaf 1 garlic clove, minced 1-1/2 cups fresh or frozen cut green beans 1-1/2 cups thinly sliced carrots 1 cup diced peeled potatoes 1/2 teaspoon dried basil 1/2 cup sliced fresh mushrooms 1 package (10 ounces) frozen peas 1 can (14-1/2 ounces) diced tomatoes, drained 1/4 cup butter, cubed 1/4 cup all-purpose flour 2 large egg yolks 1 cup heavy whipping cream Salt and pepper to taste GLAZE:

1 large egg yolk 1 tablespoon cold water OTHER MATERIALS NEEDED: 6 new clay flowerpots (4-inch diameter) Canola oil Aluminum foil Decorative seed packets glued onto wooden craft sticks

Direction Combine salt and flour in a large bowl. Cut in shortening and butter until mixture becomes coarse crumbs. Slowly pour in water, stirring using a fork until dough becomes a ball; flatten the ball into a circle. Chill in the fridge for at least 3 hours or overnight. To make filling: Arrange garlic, bay leaf, water, and chicken in a Dutch oven. Bring to a boil. Lower heat; cook, covered until chicken is tender, about 30 to 40 minutes. Take chicken out; and debone chicken; put to one side. Ladle off fat. Add basil, potatoes, carrots, and beans to the broth. Simmer, covered until vegetables are tender, about 12 to 15 minutes. Mix in tomatoes, peas, and mushrooms; simmer, covered for 3 to 5 minutes. Strain vegetables, save the broth; put to one side. Melt butter in another large kettle. Stir in flour until no lumps remain. Pour in 1 1/2 cups of the saved stock. Bring to a boil. Cook while stirring until thickened, about 2 minutes. Combine cream and egg yolks in a small bowl. Stir into the sauce; turn off the heat. Add pepper and salt to season. Gently mix in vegetables and the reserved chicken. To make flowerpots, brush oil over the outsides of pots. Line a 15x12-inch piece of aluminum foil over each pot; gently press the foil down into the pot and make sure not to tear it. Pour about 1 1/2 cups of filling into each pot, leaving approximately 1/2-inch headspace; put to one side. Roll pastry to a thickness of 1/8-inch; cut 6 circles with 6 inches in diameter. Arrange one circle on each flowerpot, turn down the

edges and flute. In the center of each pastry, cut three vents. Lightly whisk glaze ingredients in a small bowl; brush glaze mixture over per crust. Arrange flowerpots on a baking sheets. Bake for 30 to 35 minutes at 425 ° , or until the filling is bubbly and the crust turns golden brown. Garnish each flowerpot with a seed packet on a stick just before serving.

Nutrition Information Calories: 1000 calories Fiber: 6g fiber) Total Carbohydrate: 56g carbohydrate (9g sugars Cholesterol: 330mg cholesterol Protein: 40g protein. Total Fat: 68g fat (34g saturated fat) Sodium: 988mg sodium

835.

Chicken Ham Casserole

Serving: 24 servings. | Prep: 15mins | Cook: 60mins | Ready in:

Ingredients 8 cups cubed cooked chicken 8 cups cubed fully cooked ham 2 quarts thick homemade white sauce 4 cups chicken broth 4 cups grated Parmesan cheese 1 can (12 ounces) mushrooms, undrained 2-1/2 pounds frozen peas 1 package (16 ounces) spaghetti, cooked and drained

Direction Mix all the ingredients and stir well. Spoon into 3 or 4 13-in. x 9in. baking dishes. Bake, covered, for 60 minutes at 350 ° .

Nutrition Information Calories: 474 calories Total Carbohydrate: 31g carbohydrate (8g sugars Cholesterol: 88mg cholesterol Protein: 36g protein. Total Fat: 22g fat (8g saturated fat) Sodium: 1256mg sodium Fiber: 3g fiber)

836.

Chicken And Sausage Penne

Serving: 8 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 package (16 ounces) penne pasta 1 pound boneless skinless chicken breasts, cubed 3/4 pound smoked Polish sausage or fully cooked bratwurst links, cubed 1 medium onion, chopped 1 medium sweet red pepper, chopped 1 medium green pepper, chopped 2 tablespoons olive oil 6 garlic cloves, minced 2 jars (16 ounces each) Parmesan Alfredo sauce 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/2 teaspoon pepper 1/4 teaspoon salt 2 cups shredded cheddar cheese

Direction Cook pasta, following package instructions. Meanwhile, cook red and green peppers, onion, sausage and chicken in oil in a Dutch oven over medium heat until chicken is no longer pink, or about 6-8 minutes. Add in garlic; cook and stir for 1 more minute. Stir in salt, pepper, soup and Alfredo sauce. Bring to a boil. Lower heat; let it simmer without covering for 2 minutes. Mix in cheese. Drain pasta; pour into chicken mixture and toss to coat. Serve immediately. Cool the leftover; place into freezer containers. Freeze for up to 3 months.

How to use frozen pasta: Thaw in the fridge overnight. Put into a big skillet; cook and stir over medium heat until heated through, or about 10-12 minutes.

Nutrition Information Calories: 747 calories Protein: 37g protein. Total Fat: 41g fat (19g saturated fat) Sodium: 1375mg sodium Fiber: 4g fiber) Total Carbohydrate: 58g carbohydrate (4g sugars Cholesterol: 123mg cholesterol

837.

Classic Chicken Potpie

Serving: 8 servings. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 3 cups frozen mixed vegetables (about 16 ounces), thawed 2-1/4 cups cubed cooked chicken 1 cup frozen pearl onions, thawed 1 jar (4-1/2 ounces) sliced mushrooms, drained 1/4 cup butter 1/4 cup all-purpose flour 3/4 teaspoon dried thyme 1 can (14-1/2 ounces) chicken broth 2 teaspoons chicken bouillon granules Pastry for single-crust pie (9 inches)

Direction Start preheating oven to 450 degrees. Mix first four ingredients in a deep 2-1/2-qt. greased dish. Melt butter on medium heat in a small pot. Mix in thyme and flour until combined; slowly stir in bouillon and broth. Heat to a boil, stir continually; stir and cook for 2 minutes until thick. Dump over vegetable mixture. Roll the pastry dough so it fits the top of dish; cover the filling with it. Trim edges and flute. In the top, cut slits. Bake for 18-20 minutes or until filling is cooked through and golden brown. Let it sit for 5 minutes before enjoying.

Nutrition Information Calories: 363 calories Sodium: 757mg sodium

Fiber: 4g fiber) Total Carbohydrate: 28g carbohydrate (4g sugars Cholesterol: 82mg cholesterol Protein: 16g protein. Total Fat: 21g fat (12g saturated fat)

838.

Country Beef Brisket

Serving: 10-12 servings. | Prep: 20mins | Cook: 04hours00mins | Ready in:

Ingredients 1 fresh beef brisket (2-1/2 to 3 pounds), trimmed MARINADE: 1/2 cup soy sauce 1 can (10-1/2 ounces) condensed beef broth, undiluted 2 tablespoons plus 1-1/2 teaspoons lemon juice 1/2 teaspoon garlic powder Paprika SEASONED BROTH: 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup packed brown sugar 1/2 to 1 teaspoon Liquid Smoke, optional

Direction Put the brisket in a shallow dish with a lid. Mix the lemon juice, garlic powder, soy sauce, and broth. Pour it over the brisket. Put a cover on and place in refrigerator overnight. Drain; remove 1 cup of marinade and discard the rest. Put the marinade reserved back in the refrigerator. Put the meat in a shallow baking dish and shake paprika on. Put foil tightly on top. Bake in a 325-degree oven until brisket is tender, 3 hours. Let stand until cool and place in refrigerator. Throw out the cooking juices. When good and cold, cut meat into slices and put back in the baking dish. In a pot, mix reserved marinade and ingredients for seasoned broth. Gently boil for 10 minutes and dump over brisket. Bake covered in a 325-degree oven until heated, 1 hour.

Nutrition Information

Calories: 151 calories Cholesterol: 40mg cholesterol Protein: 21g protein. Diabetic Exchanges: 3 lean meat Total Fat: 4g fat (2g saturated fat) Sodium: 746mg sodium Fiber: 0 fiber) Total Carbohydrate: 6g carbohydrate (5g sugars

839.

Creamy Beef Casserole

Serving: 8 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 2 pounds ground beef 1 large onion, chopped 6 ounces medium egg noodles, cooked and drained 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup (8 ounces) sour cream 1 can (2 ounces) diced pimientos, drained 3/4 teaspoon salt 1/4 teaspoon pepper 1 cup soft bread crumbs 1/4 cup butter, melted

Direction In a skillet over the medium heat, cook onion and beef till meat is no longer pink; drain. Put in pepper, salt, pimientos, sour cream, soups, corn and noodles; stir well. Place into a greased baking dish of 3 quarts. Toss butter and bread crumbs together; sprinkle on top of the casserole. Bake with no cover, at 350 ° until heated through, about half an hour.

Nutrition Information Calories: 492 calories Sodium: 1107mg sodium Fiber: 3g fiber)

Total Carbohydrate: 32g carbohydrate (6g sugars Cholesterol: 115mg cholesterol Protein: 27g protein. Total Fat: 26g fat (13g saturated fat)

840.

Creamy Chicken Stew

Serving: 8-10 servings. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 3 pounds boneless skinless chicken breasts, cut into 1-inch cubes 1 teaspoon each salt, pepper and paprika 2 tablespoons canola oil 2 cups cubed peeled potatoes,1/2-inch pieces 3 large carrots, cut into 1/2-inch pieces 2 cups frozen whole kernel corn 1 cup each coarsely chopped green and sweet red pepper 1 cup diced celery 1 medium onion, diced 2 teaspoons dried basil 1 bay leaf 1/4 teaspoon celery salt 7 cups chicken broth, divided 1/2 cup butter 3/4 cup all-purpose flour Warm biscuits

Direction Cook, stirring occasionally, the paprika, pepper, salt and chicken in a Dutch oven of oil until juices run clear from the chicken; drain. Add 5 cups broth, celery salt, bay leaf, basil and veggies; boil. Lower heat; simmer for 20 minutes with a lid or until carrots and potatoes turn soft. Remove bay leaf. Melt butter in a large saucepan; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Whisk in the rest of broth gradually. Boil; cook, stirring, for 2 minutes or

until the mixture is thickened. Pour into the Dutch oven; boil. Lower heat; simmer without any cover, for 5 minutes or until heated through. Serve with biscuits.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

841.

Creamy Shells And Chicken

Serving: 3 servings. | Prep: 5mins | Cook: 25mins | Ready in:

Ingredients 1/2 pound boneless skinless chicken breasts, cut into 1-inch strips 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons canola oil, divided 2 tablespoons butter, divided 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped sweet red pepper 1-1/3 cups water 1/2 cup milk 1 package (4.9 ounces) creamy garlic shells Shredded Parmesan cheese

Direction Scatter pepper and salt over chicken. Cook chicken in 1 tablespoon of butter and 1 tablespoon of oil in a big skillet on medium heat until no longer pink, 4 to 5 minutes. Remove; keep warm. Saut é peppers and onion in the remaining butter and oil in the same skillet until crisp-tender. Mix in shells, milk, and water. Boil. Reduce heat; simmer without a cover while stirring occasionally until the pasta is soft, 10 to 12 minutes. Put in the chicken; cook until heated through, 2 to 3 minutes more. Scatter cheese on top.

Nutrition Information Calories: 458 calories

Cholesterol: 74mg cholesterol Protein: 23g protein. Total Fat: 23g fat (9g saturated fat) Sodium: 835mg sodium Fiber: 2g fiber) Total Carbohydrate: 39g carbohydrate (7g sugars

842.

Crispy BBQ Chip Tenders

Serving: 6 servings (1 cup sauce). | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 cup (8 ounces) sour cream 1/4 cup minced fresh chives 2 garlic cloves, minced 1/2 teaspoon salt CHICKEN: 1/4 cup all-purpose flour 2 tablespoons light brown sugar 1 teaspoon ground mustard 3/4 teaspoon pepper 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 eggs, lightly beaten 2-1/2 cups coarsely crushed barbecue potato chips 1-1/2 pounds chicken tenderloins Cooking spray

Direction Heat up the oven to 400 ° F. Mix up chives, salt, garlic, and sour cream in a bowl that ’ s small. Put it in the fridge until you serve. Get a shallow bowl and stir together brown sugar, seasonings, and flour. Put potato chips in another shallow bowl and eggs in a different one. Dip the chicken pieces in the flour mix until both sides are coated and shake it a little. Dip the chicken in the eggs and then into the potato chips. Pat the chicken to make sure it all sticks. Put the chicken on a rack in a baking pan that ’ s 15x10x1 inches.

Spray it with some cooking spray. Bake it until the coating turns golden brown and the chicken isn ’ t pink, 12-15 minutes. Eat this with sauce.

Nutrition Information Calories: 338 calories Total Carbohydrate: 15g carbohydrate (4g sugars Cholesterol: 109mg cholesterol Protein: 31g protein. Total Fat: 18g fat (6g saturated fat) Sodium: 494mg sodium Fiber: 1g fiber)

843.

Crispy Barbecue Chicken Tenders

Serving: 6 servings. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1 cup (8 ounces) sour cream 1/4 cup minced fresh chives 2 garlic cloves, minced 1/2 teaspoon salt CHICKEN: 1/4 cup all-purpose flour 2 tablespoons light brown sugar 1 teaspoon ground mustard 3/4 teaspoon pepper 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 large eggs, lightly beaten 2 cups coarsely crushed barbecue potato chips 1-1/2 pounds chicken tenderloins Oil for frying

Direction Combine salt, garlic, chives, and sour cream in a small bowl. Mix seasonings, brown sugar, and flour together in a shallow bowl. Arrange potato chips and eggs individually in shallow bowls. Coat both sides of chicken with flour mixture; shake to remove excess. Immerse in eggs, then press into potato chips, tapping to adhere. Heat 1/4 inch oil to 375 ° in a deep skillet. Fry chicken a few pieces at a time in heated oil until golden brown, or for 2 to 3 minutes per side. Transfer chicken to paper towels to drain. Serve

right away with sauce.

Nutrition Information Calories: 411 calories Sodium: 492mg sodium Fiber: 1g fiber) Total Carbohydrate: 14g carbohydrate (5g sugars Cholesterol: 109mg cholesterol Protein: 31g protein. Total Fat: 27g fat (6g saturated fat)

844.

Crunch Top Ham And Potato Casserole

Serving: 10 servings. | Prep: 10mins | Cook: 60mins | Ready in:

Ingredients 1 package (32 ounces) frozen cubed hash brown potatoes, thawed 2 cups cubed cooked ham 2 cups sour cream 1-1/2 cups shredded cheddar cheese 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup butter, melted 1/3 cup chopped green onions 1/2 teaspoon pepper TOPPING: 2 cups crushed cornflakes 1/4 cup butter, melted

Direction Combine the first 8 ingredients in a large bowl. Transfer to a greased 13x9-in. baking dish. Mix the topping ingredients and dust over top. Uncover and bake at 350 ° for 60 minutes, or until heated through.

Nutrition Information Calories: 487 calories Sodium: 1008mg sodium Fiber: 2g fiber) Total Carbohydrate: 37g carbohydrate (4g sugars Cholesterol: 104mg cholesterol Protein: 15g protein.

Total Fat: 31g fat (19g saturated fat)

845.

Curried Chicken Turnovers

Serving: 8 servings. | Prep: 30mins | Cook: 15mins | Ready in:

Ingredients 1 cup finely chopped cooked chicken 1 medium apple, peeled and finely chopped 1/2 cup mayonnaise 1/4 cup chopped cashews or peanuts 1 green onion, finely chopped 1 to 2 teaspoons curry powder 1/4 teaspoon salt 1/4 teaspoon pepper Pastry for double-crust pie 1 large egg, lightly beaten

Direction Preheat the oven to 425 ° . Mix together the initial 8 ingredients in a small bowl. Split dough into eight parts. Roll each part on a lightly floured surface into a 5-inch round. Put about a-quarter cup filling on 1 side. Wet edges of pastry with water. Fold dough on top of filling; using a fork, force edges to secure. Put on greased baking sheets. Glaze with egg. Cut half-inch slits on top of each. Bake till golden brown, about 15 to 20 minutes.

Nutrition Information Calories: 512 calories Sodium: 526mg sodium Fiber: 2g fiber) Total Carbohydrate: 34g carbohydrate (2g sugars

Cholesterol: 101mg cholesterol Protein: 11g protein. Total Fat: 37g fat (17g saturated fat)

846.

Deluxe Macaroni 'n' Cheese

Serving: 8-10 servings. | Prep: 15mins | Cook: 25mins | Ready in:

Ingredients 2 cups 4% cottage cheese 1 cup sour cream 1 large egg, lightly beaten 3/4 teaspoon salt Garlic salt and pepper to taste 2 cups shredded sharp cheddar cheese 1 package (7 ounces) elbow macaroni, cooked and drained Paprika, optional

Direction Mix pepper, salt, garlic, salt, egg, sour cream and cottage cheese in a big bowl. Place in cheddar cheese; stir well. Put in the macaroni and mix until coated. Place in a 2-1/2-qt. baking dish that is greased. Bake in the oven for 25 to 20 minutes, without a cover, at 350 ° F or until heated through. Dust with paprika if you want.

Nutrition Information Calories: 255 calories Cholesterol: 71mg cholesterol Protein: 14g protein. Total Fat: 13g fat (9g saturated fat) Sodium: 492mg sodium Fiber: 1g fiber) Total Carbohydrate: 18g carbohydrate (3g sugars

847.

Deluxe Macaroni Dinner

Serving: 4-6 servings. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1/2 pound ground beef 1 small onion, chopped 2 garlic cloves, minced 10 cups water 1 package (14 ounces) deluxe four-cheese macaroni and cheese dinner 2 cups chopped fresh broccoli

Direction Add onion and beef to a big frying pan, cook until the meat is not pink any longer. Add garlic, cook for 60 more seconds. Drain. Boil water in a big saucepan. Add macaroni, cook for 5 minutes. Add broccoli, cook until the broccoli and macaroni get tender, about 4 to 5 more minutes. Drain, save 1/4 cup of cooking liquid. Add the contents of cheese sauce mix to the saucepan. Mix in the saved liquid, beef mixture and macaroni mixture and heat through.

Nutrition Information Calories: 300 calories Cholesterol: 42mg cholesterol Protein: 18g protein. Total Fat: 11g fat (6g saturated fat) Sodium: 512mg sodium Fiber: 2g fiber) Total Carbohydrate: 32g carbohydrate (4g sugars

848.

Dilled Pot Roast

Serving: 6-8 servings. | Prep: 15mins | Cook: 07hours30mins | Ready in:

Ingredients 2 teaspoons dill weed, divided 1 teaspoon salt 1/4 teaspoon pepper 1 boneless beef chuck roast (2-1/2 pounds) 1/4 cup water 1 tablespoon cider vinegar 3 tablespoons all-purpose flour 1/4 cup cold water 1 cup (8 ounces) sour cream 1/2 teaspoon browning sauce, optional Hot cooked rice

Direction Combine salt, pepper and 1 teaspoon of dill in a small bowl. Spread over roast on both sides. Move to a 3-qt. slow cooker. Put in vinegar and water. Cook with a cover for 7-8 hours on low, or until meat becomes tender. Take out the meat and keep warm. Combine the leftover dill and flour in a small bowl; stir in cold water until it gets smooth. Stir gradually into a slow cooker. Cook with a cover on for 30 minutes on high heat or until thickened. Stir in sour cream and if desired, use browning sauce; heat up. Serve beef and sour cream sauce along with rice.

Nutrition Information Calories: 309 calories Total Carbohydrate: 4g carbohydrate (1g sugars

Cholesterol: 111mg cholesterol Protein: 29g protein. Total Fat: 18g fat (9g saturated fat) Sodium: 368mg sodium Fiber: 0 fiber)

849.

Easy Elegant Tenderloin Roast

Serving: 12 servings. | Prep: 10mins | Cook: 50mins | Ready in:

Ingredients 1 beef tenderloin (5 pounds) 2 tablespoons olive oil 4 garlic cloves, minced 2 teaspoons sea salt 1-1/2 teaspoons coarsely ground pepper

Direction Set the oven to 425 ° to preheat. In a shallow roasting pan, place in a rack, then put on the roast. Mix the pepper, salt, garlic and oil in a small bowl; then rub over the roast. Roast for 50-70 minutes, or until the meat ’ s doneness reaches the desired level (for medium-rare, a thermometer should show 145 ° ; 160 ° for medium and 170 ° for well-done). Discard from the oven; cover with foil. Allow to sit for 15 minutes before cutting.

Nutrition Information Calories: 294 calories Total Fat: 13g fat (5g saturated fat) Sodium: 394mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (0 sugars Cholesterol: 82mg cholesterol Protein: 40g protein. Diabetic Exchanges: 5 lean meat

850.

Easy Beef Stew

Serving: 4 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 2 cups cubed cooked roast beef 1 can (15 ounces) mixed vegetables, liquid drained and reserved 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/2 teaspoon dried thyme, optional 1/4 teaspoon dried rosemary, crushed, optional Pepper to taste

Direction Combine the vegetables, seasonings, soups and beef in a large saucepan. Heat through. If desired, to thin the stew, pour in reserved vegetable liquid.

Nutrition Information Calories: 301 calories Sodium: 1421mg sodium Fiber: 3g fiber) Total Carbohydrate: 19g carbohydrate (4g sugars Cholesterol: 71mg cholesterol Protein: 29g protein. Total Fat: 12g fat (3g saturated fat)

851.

Easy Cranberry Chicken

Serving: 6 | Prep: 10mins | Cook: 1hours | Ready in:

Ingredients 6 skinless, boneless chicken breast halves 1 (16 ounce) can cranberry sauce 1 (8 ounce) bottle Ranch-style salad dressing 1/2 packet dry onion soup mix

Direction Start preheating the oven to 175 ° C (350 ° F). Arrange the chicken breasts into a lightly greased 9x13 inch baking dish. Mix the dry onion soup mix, salad dressing, and the cranberry sauce in a medium bowl. Whisk together until blended, then spread over the chicken. Bake for 1 hour in the preheated oven.

Nutrition Information Calories: 449 calories; Total Carbohydrate: 32.9 Cholesterol: 79 Protein: 28.2 Total Fat: 22.4 Sodium: 742

852.

Garlic Chicken Bacon Pizza

Serving: 6 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1 prebaked 12-inch pizza crust 1/2 cup Philadelphia savory garlic cooking creme 1 package (6 ounces) ready-to-use grilled chicken breast strips 4 strips ready-to-serve fully cooked bacon, chopped 1 cup shredded part-skim mozzarella cheese

Direction Put the pizza crust on a 14-inch greased pizza pan. Spread with cooking creme. Place bacon and chicken on top; dust with cheese. Bake for 10 to 15 minutes at 425 degrees or until cheese has melted.

Nutrition Information Calories: 303 calories Cholesterol: 38mg cholesterol Protein: 21g protein. Total Fat: 11g fat (5g saturated fat) Sodium: 801mg sodium Fiber: 1g fiber) Total Carbohydrate: 31g carbohydrate (3g sugars

853.

Garlic Ranch Chicken

Serving: 4 | Prep: 20mins | Cook: 15mins | Ready in:

Ingredients 4 skinless, boneless chicken breasts 1 cup fat free ranch dressing 2 tablespoons chopped garlic 1 tablespoon chopped fresh basil

Direction In a big resealable plastic bag, mix together basil, garlic, and dressing. Put in the chicken pieces, flipping them to coat. Force out the air and close the bag. Put in the fridge for half an hour. Set a grill to medium heat to preheat. Grill the chicken breasts until the juices run clear when you use a fork to pierce the meat, about 6-8 minutes per side, flipping sometimes.

Nutrition Information Calories: 232 calories; Total Carbohydrate: 22.6 Cholesterol: 69 Protein: 28 Total Fat: 2.2 Sodium: 779

854.

Gluten Free Skillet Pasta

Serving: 2 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1/2 pound lean ground beef (90% lean) 1 cup sliced fresh mushrooms 1/3 cup chopped onion 1 garlic clove, minced 1 cup gluten-free reduced-sodium beef broth 2/3 cup water 1/3 cup tomato paste 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/8 teaspoon pepper 3 ounces uncooked gluten-free spaghetti, broken in half 2 teaspoons grated Parmesan cheese

Direction Add the garlic, onion, mushrooms and beef to a big frying pan, cook over medium heat until the vegetables get tender and the meat is not pink any longer; drain. Mix in the spaghetti, seasonings, tomato paste, water and broth. Boil them together. Lower the heat, simmer while covered until the spaghetti gets tender, about 15 to 20 minutes. Dredge the leftover cheese on top.

Nutrition Information Calories: 412 calories Fiber: 4g fiber) Total Carbohydrate: 46g carbohydrate (6g sugars

Cholesterol: 75mg cholesterol Protein: 31g protein. Diabetic Exchanges: 3 lean meat Total Fat: 11g fat (4g saturated fat) Sodium: 335mg sodium

855.

Grilled Beef Tenderloins

Serving: 2 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1/4 cup dry red wine 1/4 cup reduced-sodium soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon ground ancho chili pepper 1/4 teaspoon pepper 2 beef tenderloin steaks (6 ounces each)

Direction Mix all the initial 7 ingredients together in a big Ziplock plastic bag. Put in the steaks then seal the Ziplock bag and turn to coat the steaks with the marinade. Keep in the fridge for a maximum of 4 hours. Drain the marinated steaks and throw away the marinade mixture. Use tongs to lightly rub an oiled paper towel on the grill rack. Put the marinated steaks on a grill over medium heat then cover and grill or put the marinated steaks in a broiler and let it broil 4 inches away from heat for 4 to 6 minutes on every side until the preferred meat doneness is achieved (a thermometer inserted on the meat should indicate 170 ° F for well-done, 160 ° F for medium and 145 ° F for medium-rare).

Nutrition Information Calories: 263 calories Protein: 37g protein. Diabetic Exchanges: 5 lean meat. Total Fat: 10g fat (4g saturated fat)

Sodium: 402mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (0 sugars Cholesterol: 75mg cholesterol

856.

Hamburger Stew

Serving: 7 | Prep: | Cook: | Ready in:

Ingredients 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (10.75 ounce) can condensed tomato soup 3 3/4 cups water 1 cup chopped onion 4 carrots, chopped 3 potatoes, peeled and cubed 1 stalk celery, chopped 1 (15 ounce) can pork and beans

Direction Saut é ground beef in a big pot over medium-high heat. Add beans, celery, potatoes, carrots, onions, water, soup, and taco seasoning. Lower the heat to low. Simmer with a cover until the vegetables are soft, about 30 minutes.

Nutrition Information Calories: 409 calories; Total Fat: 19 Sodium: 943 Total Carbohydrate: 43.4 Cholesterol: 59 Protein: 17.1

857.

Healthy Italian Pot Roast

Serving: 12 servings. | Prep: 15mins | Cook: 02hours45mins | Ready in:

Ingredients 1 beef rump roast or bottom round roast (3 pounds) 1-1/2 cups water 6 garlic cloves, minced 2 bay leaves 2 tablespoons dried basil 4-1/2 teaspoons dried oregano 1-1/2 teaspoons salt 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon garlic powder 1 tablespoon cornstarch 3 tablespoons cold water

Direction Brown roast on all sides in a greased Dutch oven; drain excess grease. Mix seasonings, water, and garlic; pour over the roast. Heat to a boil. Cover, decrease heat, and simmer until roast is tender, 2 3/4 to 3 1/4 hours. Throw out bay leaves. Put roast on a serving plate; let it sit for 10 minutes. In the meantime, for the gravy, dump loosened brown bits and pan drippings into a measuring cup; skim fat and discard. Move to a small pot. Mix cold water and cornstarch until smooth; slowly whisk into drippings. Heat to a boil; stir and cook until thick, 2 minutes. Slice roast; eat with gravy.

Nutrition Information Calories: 183 calories Total Fat: 7g fat (2g saturated fat)

Sodium: 398mg sodium Fiber: 1g fiber) Total Carbohydrate: 2g carbohydrate (0 sugars Cholesterol: 82mg cholesterol Protein: 27g protein. Diabetic Exchanges: 3 lean meat

858.

Herbed Beef Stew

Serving: 10-12 servings. | Prep: 15mins | Cook: 02hours30mins | Ready in:

Ingredients 2 pounds beef stew meat, cut into 1-inch cubes 2 tablespoons canola oil 3 cups water 1 large onion, chopped 2 teaspoons pepper 1 to 2 teaspoons salt, optional 1-1/2 teaspoons garlic powder 1 teaspoon rosemary, crushed 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon ground marjoram 2 bay leaves 1 can (6 ounces) tomato paste 2 cups cubed peeled potatoes 2 cups sliced carrots 1 large green pepper, chopped 1 package (9 ounces) frozen cut green beans 1 package (10 ounces) frozen corn 1/4 pound mushrooms, sliced 3 medium tomatoes, chopped

Direction Cook meat in oil until browned in a Dutch oven. Add tomato paste, seasonings, onion, and water. Simmer, covered until meat is tender, or for 1 1/2 hours.

Mix in green pepper, carrots, and potatoes; simmer for 30 minutes. Add more water if needed. Mix in remaining ingredients, simmer with a cover for 20 minutes.

Nutrition Information Calories: 223 calories Sodium: 83mg sodium Fiber: 4g fiber) Total Carbohydrate: 21g carbohydrate (7g sugars Cholesterol: 47mg cholesterol Protein: 18g protein. Total Fat: 8g fat (2g saturated fat)

859.

Herbed Spareribs

Serving: 4-5 servings. | Prep: 50mins | Cook: 15mins | Ready in:

Ingredients 4 pounds pork spareribs, cut into serving-size pieces 1/4 cup olive oil 2 tablespoons lemon juice 3 garlic cloves, minced 1 teaspoon salt 1 teaspoon dried rosemary, crushed 1 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon dried marjoram

Direction In 2 ungreased, 13x9-inch baking dish, arrange ribs on top; cover. Bake for 45-55 minutes, covered, in a 350 degrees F oven until tender. Mix remaining ingredients together in a bowl; spread mixture over ribs. On medium heat, grill ribs without cover for 6-8 minutes until light brown. Occasionally spread the herb mixture over ribs.

Nutrition Information Calories: 717 calories Total Fat: 60g fat (20g saturated fat) Sodium: 640mg sodium Fiber: 0 fiber) Total Carbohydrate: 2g carbohydrate (0 sugars Cholesterol: 196mg cholesterol

Protein: 41g protein.

860.

Homemade Cider Beef Stew

Serving: 2 servings. | Prep: 20mins | Cook: 02hours30mins | Ready in:

Ingredients 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 pound beef stew meat, cut into 1-inch pieces 1 tablespoon canola oil 1/2 cup apple cider 1/4 cup water 1-1/2 teaspoons cider vinegar 1/4 teaspoon dried thyme 1 large carrot, cut into 1-inch pieces 1/2 celery rib, cut into 1-inch pieces 1 small potato, peeled and cubed 1/2 medium onion, sliced

Direction Combine pepper, salt, and flour in a big plastic resealable bag. Add in a few pieces of beef at a time, shaking to coat. Brown the beef with oil in a large saucepan and drain. Stir in thyme, vinegar, water, and cider, then allow to boil. Lower the heat and simmer while covered until the meat becomes tender, or for 1 hour and 45 minutes. Add the onion, potato, celery, and carrot, then bring back to a boil. Lower the heat and simmer while covered for 45 minutes or until the vegetables become tender.

Nutrition Information Calories: 373 calories

Total Carbohydrate: 34g carbohydrate (12g sugars Cholesterol: 70mg cholesterol Protein: 25g protein. Total Fat: 15g fat (3g saturated fat) Sodium: 668mg sodium Fiber: 4g fiber)

861.

Kentucky Grilled Chicken

Serving: 10 servings. | Prep: 5mins | Cook: 40mins | Ready in:

Ingredients 1 cup cider vinegar 1/2 cup canola oil 5 teaspoons Worcestershire sauce 4 teaspoons hot pepper sauce 2 teaspoons salt 10 bone-in chicken breast halves (10 ounces each)

Direction Mix together first 5 ingredients in a small bowl. Add to a big resealable plastic bag with one cup of marinade, then put in chicken. Seal and turn to coat well, then chill for a minimum of 4 hours. Cover and chill the leftover marinade for basting. Drain and get rid of marinade from chicken. Moisten a paper towel with cooking oil and coat the grill rack lightly with long handled tongs. With a drip pan, prepare grill for indirect heat. Put chicken breast on with bone side down and grill with a cover on indirect medium heat until a thermometer reaches 170 degrees while basting sometimes with reserved marinade, about 20 minutes per side.

Nutrition Information Calories: 283 calories Sodium: 406mg sodium Fiber: 0 fiber) Total Carbohydrate: 0 carbohydrate (0 sugars Cholesterol: 113mg cholesterol Protein: 41g protein. Diabetic Exchanges: 6 lean meat

Total Fat: 11g fat (2g saturated fat)

862.

Lemon Turkey With Couscous Stuffing

Serving: 8 servings. | Prep: 15mins | Cook: 01hours25mins | Ready in:

Ingredients 1 bone-in turkey breast (4 to 4-1/2 pounds) 2 teaspoons olive oil 1 teaspoon lemon juice 1 garlic clove, minced 1/2 teaspoon grated lemon peel 1/4 teaspoon salt 1/8 teaspoon pepper STUFFING: 1-1/2 cups boiling water 1 cup uncooked couscous 1 medium carrot, shredded 1/2 cup raisins 1/3 cup chicken broth 1/4 cup slivered almonds, toasted 2 tablespoons minced fresh parsley

Direction Loosen the turkey skin carefully but keep it attached to the back. Mix pepper, salt, lemon peel, garlic, lemon juice, and oil; distribute under the turkey skin. Arrange the turkey into one side of a greased shallow roasting pan. Pour the boiling water over the couscous in a bowl for the stuffing. Put on a cover and allow to stand until the water is absorbed, 5 minutes. Put in the remaining ingredients and toss them to mix. Add the stuffing to the other side of the pan and form into an 8x5x2-inch mound. Put a cover on the pan and bake

for 45 minutes at 325 degrees. Remove the cover from the turkey but cover the stuffing. Bake until a thermometer registers 170 degrees, for 40-50 more minutes. Before cutting, use foil to cover the turkey and allow to stand for 15 minutes. Serve alongside the stuffing.

Nutrition Information Calories: 303 calories Total Carbohydrate: 26g carbohydrate (0 sugars Cholesterol: 94mg cholesterol Protein: 38g protein. Diabetic Exchanges: 4 lean meat Total Fat: 4g fat (1g saturated fat) Sodium: 181mg sodium Fiber: 2g fiber)

863.

Lemon And Herb Fryers

Serving: 8 servings. | Prep: 5mins | Cook: 35mins | Ready in:

Ingredients 3/4 cup canola oil 3/4 cup lemon juice 1 tablespoon onion powder 2 teaspoons garlic powder 1-1/2 teaspoons salt 1-1/2 teaspoons celery salt 3/4 teaspoon dried rosemary, crushed 3/4 teaspoon dried thyme 2 broiler/fryer chicken (3 to 3-1/2 pounds each), cut up

Direction In two big resealable plastic bags, blend together the first eight ingredients. Putting a quarter cup aside; keep it covered and refrigerated. Put the chicken into the rest of the marinade; seal the bag and turn until coated. Keep in the refrigerator for no less than 12 hours. Drain off and get rid of the marinade. Keep it covered and grill on medium low heat until the juices run clear, 35 to 45 minutes. Serve with the marinade reserved earlier.

Nutrition Information Calories: 456 calories Protein: 42g protein. Total Fat: 30g fat (7g saturated fat) Sodium: 435mg sodium Fiber: 0 fiber)

Total Carbohydrate: 1g carbohydrate (0 sugars Cholesterol: 131mg cholesterol

864.

Macaroni Scramble

Serving: 3 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1 cup uncooked cellentani (spiral pasta) or elbow macaroni 1/2 pound lean ground beef (90% lean) 1 small onion, chopped 1 celery rib, chopped 1 small green pepper, chopped 1 garlic clove, minced 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes 1 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded reduced-fat cheddar cheese

Direction Following the package instructions, cook the pasta. At the same time, cook green pepper, celery, onion, and beef in a large skillet on medium heat until the meat is not pink anymore. Put in garlic; cook for 1 more minute. Let drain. Drain the pasta; put into the beef mixture. Stir in pepper, salt, oregano, parsley, and soup. Boil. Turn down the heat; simmer without a cover until cooked thoroughly, 4-5 minutes. Dust with the cheese.

Nutrition Information Calories: 351 calories

Sodium: 758mg sodium Fiber: 3g fiber) Total Carbohydrate: 38g carbohydrate (13g sugars Cholesterol: 50mg cholesterol Protein: 24g protein. Diabetic Exchanges: 3 medium-fat meat Total Fat: 11g fat (5g saturated fat)

865.

Makeover Creamy Mac Cheese

Serving: 10 servings. | Prep: 30mins | Cook: 25mins | Ready in:

Ingredients 1 package (16 ounces) elbow macaroni 1/3 cup all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/4 teaspoon salt 2 cups fat-free half-and-half 2 tablespoons butter 2 cups fat-free milk 3 cups shredded reduced-fat sharp cheddar cheese OPTIONAL TOPPING: 2 tablespoons butter 1 medium onion, chopped 5 cups cubed bread 1/2 cup shredded reduced-fat cheddar cheese

Direction Set oven to heat to 350 degrees. Follow directions on package for cooking macaroni. Drain water from macaroni. In the meantime, stir until smooth half-and-half, flour, and seasonings in a mixing bowl. With the stove set to medium heat, melt butter in large pot. Whisk in the half-and-half/flour mixture. Stir in milk. Keep stirring and heat to a rolling boil. Immediately move away from heat. Stir in the cheese until it melts. Add macaroni and mix well. Place in a 13x9-in. grease pan. If topping is desired, place butter in a frying pan on medium-high heat. Put the onion in and stir constantly until soft. Mix in the cubes of bread and stir for another 2 minutes. Spread evenly over macaroni and sprinkle

cheese on top. Do not cover; bake until heated, 25-30 minutes.

Nutrition Information Calories: 343 calories Protein: 18g protein. Total Fat: 11g fat (6g saturated fat) Sodium: 354mg sodium Fiber: 2g fiber) Total Carbohydrate: 45g carbohydrate (8g sugars Cholesterol: 31mg cholesterol

866.

Makeover Li'l Cheddar Meat Loaves

Serving: 8 servings. | Prep: 15mins | Cook: 25mins | Ready in:

Ingredients 2 large egg whites, beaten 3/4 cup fat-free milk 1 cup shredded reduced-fat cheddar cheese 3/4 cup quick-cooking oats 1 medium onion, chopped 1 medium carrot, shredded 1/2 teaspoon salt 3/4 pound lean ground beef (90% lean) 2/3 cup ketchup 2 tablespoons brown sugar 1-1/2 teaspoons prepared mustard

Direction Whisk the milk and egg whites in a big bowl. Stir in salt, carrot, onion, oats and cheese, then crumble the beef on top of the mixture and stir well. Form it into 8 loaves, then put it in a cooking spray coated 13x9inch baking dish. Mix together the mustard, brown sugar and ketchup in a small bowl, then scoop on top of the loaves. Let it bake for 25 to 30 minutes at 350 degrees without a cover or until the thermometer registers 160 degrees and no pink color remains.

Nutrition Information Calories: 187 calories Sodium: 550mg sodium

Fiber: 1g fiber) Total Carbohydrate: 18g carbohydrate (11g sugars Cholesterol: 36mg cholesterol Protein: 15g protein. Diabetic Exchanges: 2 lean meat Total Fat: 7g fat (3g saturated fat)

867.

Meal In A Mug

Serving: 8 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1 pound ground beef 2 cups water 1 can (21 ounces) pork and beans, undrained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 envelope sloppy joe mix 1 cup uncooked elbow macaroni

Direction Place a large saucepan on medium heat; cook in beef till not pink anymore; strain. Put in sloppy joe mix, tomatoes, beans, pork and water. Boil the mixture; put in macaroni; lower the heat. Simmer with a cover till the macaroni is almost cooked, or for 10 minutes. Transfer into thermoses.

Nutrition Information Calories: 208 calories Protein: 15g protein. Total Fat: 6g fat (2g saturated fat) Sodium: 695mg sodium Fiber: 5g fiber) Total Carbohydrate: 26g carbohydrate (6g sugars Cholesterol: 28mg cholesterol

868.

Meat Muffins

Serving: 16 servings. | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 1 large egg, beaten 1 cup whole milk 2 cups soft bread crumbs 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/2 teaspoon dried thyme 1/4 teaspoon pepper 2 pounds lean ground beef 1 pound lean ground pork TOPPING: 1/2 cup packed brown sugar 1/3 cup ketchup

Direction Mix together pepper, thyme, Worcestershire sauce, salt, bread crumbs, milk and egg in a big bowl. Put beef and pork in the mixture, then combine well. Equally split the mixture into 16 parts. Lightly pat each portion into a 2 1/2 ” muffin cup. Bake for 25 minutes at 350 degrees. Drain carefully. Mix topping ingredients in a small bowl. Spread topping on top of the muffins. Bake for another 10 minutes or until the meat is no longer pink. Let muffins sit for a few minutes prior to serving.

Nutrition Information Calories: 206 calories Protein: 17g protein.

Total Fat: 10g fat (4g saturated fat) Sodium: 441mg sodium Fiber: 0 fiber) Total Carbohydrate: 12g carbohydrate (8g sugars Cholesterol: 69mg cholesterol

869.

Meatballs With Mushroom Gravy

Serving: 2 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1/3 cup old-fashioned oats 1/4 cup finely chopped onion 1/4 cup shredded carrot 1 small garlic clove, minced 2 tablespoons beaten egg 2 tablespoons ketchup 2 teaspoons prepared mustard 1/4 teaspoon pepper 1/8 teaspoon salt 1/2 pound lean ground beef 1-1/2 cups uncooked egg noodles 4-1/2 teaspoons butter 2 tablespoons beef-flavored Ready Gravy Mix 3/4 cup cold water 1 can (4 ounces) mushroom stems and pieces, drained

Direction Mix the first nine ingredients in a small bowl. Crumble beef over the mixture; mix thoroughly. Form into 10 balls. Arrange on a rack that sprayed with cooking spray in a shallow baking pan. Bake without a cover at 400 ° till no longer pink, 18-20 minutes. Meanwhile, according to package instructions, cook noodles. In a small saucepan, melt butter. Put in gravy mix. Cook while stirring for about 1 minute till lightly browned. Beat in water till smooth. Bring the mixture to a boil; cook while stirring for 2 minutes, till thickened. Mix in mushrooms.

Strain noodles. If needed, strain meatballs on paper towels. Serve with gravy and noodles.

Nutrition Information Calories: 467 calories Sodium: 897mg sodium Fiber: 4g fiber) Total Carbohydrate: 45g carbohydrate (6g sugars Cholesterol: 176mg cholesterol Protein: 33g protein. Total Fat: 18g fat (7g saturated fat)

870.

Microwave Mac 'n' Cheese

Serving: 4 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 2 cups uncooked elbow macaroni 2 cups hot water 1/3 cup butter, cubed 1/4 cup chopped onion 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground mustard 1/3 cup all-purpose flour 1-1/4 cups milk 8 ounces process cheese (Velveeta), cubed

Direction Mix the first seven ingredients, in 2-qt. microwave-safe dish. Cover and set microwave to high power for 3 minutes. Remove and stir. Return cover and set microwave to 50% power; cook until boiling, about 3 minutes. In a bowl, mix milk and flour until smooth. Slowly stir flour mixture into macaroni. Add the cheese. Put cover back on and set on high power until macaroni is done and sauce is bubbling, 6-8 minutes. Stir every 3 minutes.

Nutrition Information Calories: 543 calories Sodium: 1311mg sodium Fiber: 2g fiber) Total Carbohydrate: 44g carbohydrate (10g sugars Cholesterol: 87mg cholesterol

Protein: 20g protein. Total Fat: 33g fat (20g saturated fat)

871.

Microwave Potato Ham Dinner

Serving: 4 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 cups cubed peeled potatoes 1 cup sliced carrots 1 cup chopped celery 1/2 cup water 2 tablespoons chopped green pepper 2 tablespoons chopped onion 2 tablespoons reduced-fat margarine 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups 2% milk 1/2 cup shredded reduced-fat cheddar cheese 2 cups cubed fully cooked lean ham

Direction Blend water, celery, carrots, and potatoes in a large microwavesafe bowl. Put a cover on, microwave and stir once on high heat for 5 1/2 minutes. Put in onion and green pepper; put a cover on and microwave on high heat until tender-crisp or for 3-4 minutes. Pour into a cooking spray coated 2-quart microwave-safe baking dish; then put aside. Heat the margarine with cover in a microwave-safe bowl on high until it melts or 30-40 seconds. Stir in pepper, salt, and flour until they become smooth. Pour gradually the milk. Cook without cover on high heat and stir after every minute, until bubbly and thick or for 1 1/2-2 minutes. Add in the cheese and stir until it melts. Pour on the vegetables. Put in ham and stir.

Microwave, covered, on high heat until heated thoroughly or 3-4 minutes.

Nutrition Information Calories: 251 calories Protein: 18g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 9g fat (4g saturated fat) Sodium: 1115mg sodium Fiber: 3g fiber) Total Carbohydrate: 25g carbohydrate (0 sugars Cholesterol: 39mg cholesterol

872.

Microwaved Parmesan Chicken

Serving: 2 servings. | Prep: 5mins | Cook: 5mins | Ready in:

Ingredients 2 boneless skinless chicken breast halves (4 ounces each) 4 teaspoons reduced-sodium soy sauce 1/4 teaspoon garlic powder 1/8 teaspoon pepper 1/4 cup grated Parmesan cheese 1 teaspoon butter

Direction Put the chicken in a microwave-safe dish. Drizzle with pepper, garlic powder, and soy sauce. Top with cheese and dot with butter. Cook, covered, on high for about 4 to 5 minutes until a thermometer reads 170 ° .

Nutrition Information Calories: 190 calories Total Fat: 7g fat (4g saturated fat) Sodium: 624mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (0 sugars Cholesterol: 76mg cholesterol Protein: 27g protein. Diabetic Exchanges: 3 lean meat

873.

Mom's Garlic Pork Roast

Serving: 8 servings. | Prep: 10mins | Cook: 01hours15mins | Ready in:

Ingredients 1/2 cup chopped celery 1/2 medium green pepper, finely chopped 1/2 cup thinly sliced green onions 8 garlic cloves, minced 1 bone-in pork loin roast (5 pounds) 1 teaspoon salt 1/4 teaspoon cayenne pepper

Direction Set oven to 350 ° to preheat. Combine garlic, green onions, green pepper, and celery in a small bowl. Position roast with fat side up in a roasting pan. Cut deep slits into top of the roast using a sharp knife, cutting between ribs. Fill vegetable mixture in slits. Season roast with cayenne and salt. Roast for 1 1/4 to 1 1/2 hours in preheated oven until desired doneness is achieved (145 ° for medium-rare and 160 ° for medium). Tale roast out of the oven; cover with foil. Allow to rest for 15 minutes before cutting to serve.

Nutrition Information Calories: 298 calories Total Carbohydrate: 2g carbohydrate (1g sugars Cholesterol: 114mg cholesterol Protein: 40g protein. Diabetic Exchanges: 5 lean meat. Total Fat: 13g fat (5g saturated fat) Sodium: 399mg sodium Fiber: 1g fiber)

874.

Mozzarella Meat Loaf

Serving: 10 servings. | Prep: 10mins | Cook: 01hours25mins | Ready in:

Ingredients 2 pounds lean ground beef (90% lean) 2 large eggs, lightly beaten 1 cup saltine cracker crumbs 1 cup whole milk 1/2 cup grated Parmesan cheese 1/2 cup chopped onion 1-1/2 teaspoons salt 1 teaspoon dried oregano 1 can (8 ounce) pizza sauce 3 slices part-skim mozzarella cheese, halved Green pepper rings, optional Sliced mushrooms, optional 2 tablespoons butter, optional Chopped fresh parsley, optional

Direction Stir oregano, salt, onion, Parmesan cheese, milk, crumbs, eggs, and beef. Form into a loaf and set in a greased 9x5-inch loaf pan. Let it bake at 350 ° for 1 and a quarter hours, or till no pink is left; drain. Spread pizza sauce over the loaf then top with mozzarella cheese slices. Move back to the oven for about 10 minutes, or till the cheese melts. Meanwhile, saut é mushrooms and green pepper in butter if wanted; place over the meatloaf. Scatter parsley on top if wanted.

Nutrition Information Calories: 258 calories Sodium: 700mg sodium Fiber: 1g fiber) Total Carbohydrate: 10g carbohydrate (3g sugars Cholesterol: 105mg cholesterol Protein: 24g protein. Total Fat: 13g fat (6g saturated fat)

875.

My Favorite Chili Dogs

Serving: 8 servings. | Prep: 20mins | Cook: 60mins | Ready in:

Ingredients 1 pound ground beef 1 finely chopped small onion 1 can (15 ounces) tomato puree 1/2 cup ketchup 2 tablespoons chili powder 1 tablespoon finely chopped green pepper 1 tablespoon white vinegar 2 teaspoons ground mustard 1 teaspoon hot pepper sauce 1 teaspoon onion salt 1/2 teaspoon garlic powder 8 hot dogs 1 package (12 ounces) hot dog buns, split Finely chopped red onion Yellow mustard

Direction Crumble the beef and cook it in a large pot over medium heat for 8-10 minutes, or until the beef is not pink anymore. Drain. Mix in the other 10 ingredients. Let it simmer for 45 minutes, until the mixture has thickened. Stir often. Follow package instructions to cook the hotdogs. Put them in buns and add the chili mixture on top. Top with yellow mustard and red onion.

Nutrition Information

Calories: 427 calories Sodium: 1195mg sodium Fiber: 3g fiber) Total Carbohydrate: 33g carbohydrate (9g sugars Cholesterol: 60mg cholesterol Protein: 21g protein. Total Fat: 22g fat (9g saturated fat)

876.

My Take On Mom's Meat Loaf

Serving: 4 servings. | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 1 egg white 1 tablespoon steak sauce 1 tablespoon Worcestershire sauce 5 medium fresh mushrooms, finely chopped 1/2 cup seasoned bread crumbs 1/3 cup finely chopped sweet onion 2 tablespoons grated Parmesan cheese 2 garlic cloves, minced 1 teaspoon dried sage leaves 1/2 teaspoon pepper 1/8 teaspoon salt 1 pound lean ground beef (90% lean) Barbecue sauce, optional

Direction Mix the first 11 ingredients together in a large mixing bowl. Crumble beef over mixture and stir to combine. Form beef mixture into a loaf; arrange in an 11x7-inch baking dish greased with cooking spray. Bake without covering for 35 to 40 minutes at 350 ° until no longer pink and a thermometer registers 160 ° . Allow meatloaf to rest for 10 minutes before cutting to serve. Sprinkle barbecue sauce over meat if desired.

Nutrition Information Calories: 264 calories

Protein: 26g protein. Diabetic Exchanges: 3 lean meat Total Fat: 11g fat (4g saturated fat) Sodium: 503mg sodium Fiber: 1g fiber) Total Carbohydrate: 15g carbohydrate (2g sugars Cholesterol: 71mg cholesterol

877.

Old Fashioned Pork Chops

Serving: 6 servings. | Prep: 20mins | Cook: 05hours00mins | Ready in:

Ingredients 1/2 cup all-purpose flour 1-1/2 teaspoons ground mustard 1/2 teaspoon garlic salt 1/2 teaspoon pepper 6 boneless pork loin chops (5 ounces each) 2 tablespoons canola oil 1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted 1 medium onion, quartered 1-1/2 teaspoons dried parsley flakes

Direction Combine pepper, garlic salt, mustard and flour in a large resealable plastic bag. Put in pork, a few pieces per time; shake properly to coat. Heat oil in a large skillet; brown chops on each side. Remove to a 3-qt. slow cooker. Sprinkle parsley, onion and soup on top. Cook with a cover on low till the meat is tender, 5-6 hours.

Nutrition Information Calories: 283 calories Fiber: 1g fiber) Total Carbohydrate: 9g carbohydrate (2g sugars Cholesterol: 70mg cholesterol Protein: 29g protein. Total Fat: 14g fat (4g saturated fat)

Sodium: 467mg sodium

878.

One Pot Unstuffed Cabbage

Serving: 6-8 servings. | Prep: 15mins | Cook: 01hours20mins | Ready in:

Ingredients TOMATO SAUCE: 1 large onion, chopped 1 medium head cabbage, coarsely chopped (about 8 cups) 1 can (28 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 1 cup water 1/4 cup lemon juice 1/3 cup raisins MEATBALLS: 1/2 cup uncooked long grain rice 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound lean ground beef (90% lean)

Direction Mix sauce ingredients in a large skillet. Bring to boil; lower the heat; simmer. Meanwhile, mix pepper, salt, Worcestershire sauce and rice in a large bowl. Crumble beef over the rice mixture; mix well. Form into 36 balls, about 1 1/4 in. in diameter. Put into the simmering sauce. Simmer with a cover till the cabbage is tender, 45 minutes. Cook without a cover till the sauce is thickened, 15 more minutes.

Nutrition Information

Calories: 210 calories Sodium: 524mg sodium Fiber: 4g fiber) Total Carbohydrate: 28g carbohydrate (11g sugars Cholesterol: 28mg cholesterol Protein: 15g protein. Total Fat: 5g fat (2g saturated fat)

879.

Oven Fried Chicken

Serving: 7 | Prep: | Cook: | Ready in:

Ingredients 1 cup buttermilk baking mix 1/3 cup chopped pecans 2 teaspoons paprika 1/2 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon dried sage 1 (2 to 3 pound) whole chicken, cut into pieces 1/2 cup evaporated milk 1/3 teaspoon butter, melted

Direction Preheat an oven to 175 ° C/350 ° F. Grease a 13x9-in. baking dish lightly. Mix sage, poultry seasoning, salt, paprika, pecans and biscuit mix in a shallow dish. Dip chicken pieces in evaporated milk. Generously coat in pecan mixture. Put pieces in prepped baking dish. Drizzle melted butter/margarine on. Bake for 1 hour at 175 ° C/350 ° F till juices are clear.

Nutrition Information Calories: 470 calories; Total Fat: 30 Sodium: 630 Total Carbohydrate: 15.4 Cholesterol: 127

Protein: 33.4

880.

Oven Fried Fish Chips

Serving: 4 | Prep: | Cook: 25mins | Ready in:

Ingredients Canola or olive oil cooking spray 1 ½ pounds russet potatoes, scrubbed and cut into ¼ -inch-thick wedges 4 teaspoons canola oil 1 ½ teaspoons Cajun or Creole seasoning, divided 2 cups cornflakes ¼ cup all-purpose flour ¼ teaspoon salt 2 large egg whites, beaten 1 pound cod, (see Tip) or haddock, cut into 4 portions

Direction In upper and lower third of oven, position racks; preheat to 425 ° F. Use cooking spray to coat a large baking sheet. On another large baking sheet, set a wire rack; use cooking spray for coating. In a colander, place potatoes. Rinse with cold water thoroughly, then use paper towels to completely pat dry. In a large bowl, toss the 3/4 teaspoon of Cajun (or Creole) seasoning, oil and potatoes. On the baking sheet without the rack, spread the mixture. Place on the lower oven rack and bake for approximately 30 to 35 minutes until golden and soften, turning every 10 minutes. In the meantime, in a blender or food processor, grind cornflakes coarsely or crush in a sealable plastic bag. Place to a shallow dish. In another shallow dish, place salt, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and flour; and in a third shallow dish, place egg whites. Dip fish into the flour mixture, dip it in egg white and then into the ground cornflakes to coat all

sides. On the prepared wire rack, place the fish. Use cooking spray to coat both sides of the breaded fish. On the upper oven rack, bake the fish for nearly 20 minutes until the breading has golden brown color and fish is crisp and opaque in the center.

Nutrition Information Calories: 323 calories; Saturated Fat: 1 Sodium: 404 Cholesterol: 53 Sugar: 3 Total Fat: 5 Fiber: 3 Total Carbohydrate: 46 Protein: 23

881.

Over The Top Baked Ziti

Serving: 8 servings. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 2 cans (29 ounces each) tomato puree 1 can (12 ounces) tomato paste 1 medium onion, chopped 1/4 cup minced fresh parsley 2 tablespoons dried oregano 4 teaspoons sugar 3 garlic cloves, minced 1 tablespoon dried basil 1 teaspoon salt 1/2 teaspoon pepper ZITI: 1 package (16 ounces) ziti 1 large egg, beaten 1 carton (15 ounces) reduced-fat ricotta cheese 2 cups shredded part-skim mozzarella cheese, divided 3/4 cup grated Parmesan cheese 1/4 cup minced fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper

Direction Mix the first ten ingredients together in a 3- or 4-qt. slow cooker. Cook with a cover for 4 hours on low. Following the package directions, cook ziti. In a large bowl, mix together 5 cups of sauce, pepper, salt, parsley, Parmesan, 1 cup of

mozzarella, ricotta cheese and egg. Strain the ziti; mix into the cheese mixture. Place on a 13x9-in. baking sheet coated with cooking spray. Top with the remaining sauce; sprinkle the remaining mozzarella cheese over. Bake at 350 ° till bubbly, for 20-25 minutes.

Nutrition Information Calories: 499 calories Total Carbohydrate: 72g carbohydrate (16g sugars Cholesterol: 62mg cholesterol Protein: 29g protein. Total Fat: 10g fat (6g saturated fat) Sodium: 826mg sodium Fiber: 6g fiber)

882.

Pasta Broccoli Sausage Simmer

Serving: 8 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 3 cups uncooked spiral pasta 2 pounds Johnsonville ® Fully Cooked Polish Kielbasa Sausage Rope, cut into 1/4-inch slices 2 medium bunches broccoli, cut into florets 1 cup sliced red onion 2 cans (14-1/2 ounces each) diced tomatoes, undrained 2 tablespoons minced fresh basil or 2 teaspoons dried basil 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes 2 teaspoons sugar

Direction Following package directions to cook pasta. In the meantime, saute together onion, broccoli and sausage in a Dutch oven, until broccoli is tender yet still crispy, about 5 to 6 minutes. Put in sugar, parsley, basil and tomatoes, then simmer with a cover about 10 minutes. Drain pasta and mix into the sausage mixture.

Nutrition Information Calories: 544 calories Protein: 25g protein. Total Fat: 32g fat (11g saturated fat) Sodium: 1395mg sodium Fiber: 8g fiber)

Total Carbohydrate: 42g carbohydrate (9g sugars Cholesterol: 76mg cholesterol

883.

Peppered T Bone Steaks

Serving: 2 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 3 tablespoons steak sauce 4-1/2 teaspoons minced fresh thyme or 1 teaspoon dried thyme 1/4 teaspoon coarsely ground pepper 1/4 teaspoon cayenne pepper 2 beef T-bone steaks (1 inch thick and 3/4 pound each) 1/2 teaspoon salt

Direction Mix thyme, cayenne, pepper, and steak sauce in a small bowl. Top the steak with salt and drizzle 2 tsp. of the steak sauce mixture on the side of the steaks. Wet a paper towel with cooking oil. Use the long-handled tongs to wipe the coated towel into the grill rack. Place the steak, sauce side down, into the grill rack. Cover the steak and grill it over medium heat or broil the steak 4-inches away from the heat source for 6 minutes. Coat the steak with the remaining sauce and flip. Continue to grill the steak for 4-6 minutes until it already reached its desired doneness. Thermometer readings according to its desired doneness are the following: 145 ° F for medium-rare; 160 ° F for medium; and 170 ° F for well-done.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol: Protein:

Total Fat: Sodium:

884.

Peppery Chicken With Potatoes

Serving: 4 servings. | Prep: 20mins | Cook: 05hours00mins | Ready in:

Ingredients 1 pound red potatoes (about 6 medium), cut into wedges 1 large onion, chopped 2 teaspoons salt 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon pepper 1 broiler/fryer chicken (3-1/2 to 4 pounds)

Direction Bring onion and potatoes into a 6-quart slow cooker. Combine the seasonings in a small bowl. Tuck wings underneath the chicken and tie drumsticks together. Massage the outside and inside of the chicken with seasoning mixture. Put chicken on top of the vegetables. Cover and cook chicken for 5 to 6 hours on low until the thermometer registers 170-175 degrees when inserted in the thickest portion of thigh. Take chicken from slow cooker and tent chicken using foil. Allow to sit for 15 minutes prior to carving. Bring vegetables to a platter, keeping warm. Skim off fat and thicken the cooking juices for gravy as preferred. Serve along with chicken.

Nutrition Information

Calories: 616 calories Cholesterol: 183mg cholesterol Protein: 61g protein. Total Fat: 30g fat (8g saturated fat) Sodium: 1346mg sodium Fiber: 3g fiber) Total Carbohydrate: 23g carbohydrate (3g sugars

885.

Pizza Mac Cheese

Serving: 6 servings. | Prep: 30mins | Cook: 30mins | Ready in:

Ingredients 1 package (7-1/4 ounces) macaroni and cheese dinner mix 6 cups water 1 pound ground beef 1 medium onion, chopped 1 small green pepper, chopped 1-1/2 cups shredded part-skim mozzarella cheese, divided 1-1/2 cups shredded cheddar cheese, divided 1 jar (14 ounces) pizza sauce 1/2 cup sliced pepperoni

Direction Put the cheese packet from dinner mix aside. Bring water to a boil in a saucepan. Add in macaroni; cook for 8-10 minutes, until softened. In the meantime, cook the green pepper, onion and beef in a large skillet on medium heat until no longer pink; drain. Drain macaroni; and stir in the contents of cheese packet. Transfer to a round 2-1/2-qt. baking dish coated with grease. Sprinkle with 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese. Put the pepperoni, pizza sauce, beef mixture, and leftover cheeses on top. Bake without a cover for 30-35 minutes at 350 ° , until well heated.

Nutrition Information Calories: 512 calories Fiber: 2g fiber)

Total Carbohydrate: 32g carbohydrate (9g sugars Cholesterol: 104mg cholesterol Protein: 35g protein. Total Fat: 27g fat (14g saturated fat) Sodium: 1038mg sodium

886.

Portobello Burgundy Beef

Serving: 4 servings. | Prep: 20mins | Cook: 40mins | Ready in:

Ingredients 1/4 cup plus 1 tablespoon all-purpose flour, divided 1 teaspoon dried marjoram, divided 1/2 teaspoon salt, divided 1 beef top round steak (1 pound), cut into 1/2-inch cubes 1 tablespoon olive oil 2 cups sliced baby portobello mushrooms 3 garlic cloves, minced 3 medium carrots, cut into 1/2-inch slices 1 can (14-1/2 ounces) reduced-sodium beef broth, divided 1/2 cup Burgundy wine or additional reduced-sodium beef broth 1 bay leaf 4 cups cooked egg noodles

Direction Put 1/4 tsp. salt, 1/2 tsp. marjoram and 1/4 cup flour in a big resealable plastic bag. Few pieces at 1 time, add beef; shake to coat. Brown beef in oil in a big nonstick skillet coated in cooking spray. Add garlic and mushrooms; saut é till mushrooms are tender. Mix in salt, leftover marjoram, bay leaf, wine, 1 1/2 cups broth and carrots; boil. Lower heat; cover. Simmer till carrots and beef are tender for 20-30 minutes. Mix broth and leftover flour; mix into pan. Boil; mix and cook till thick for 2 minutes. Throw bay leaf then serve with noodles.

Nutrition Information Calories: 384 calories

Cholesterol: 98mg cholesterol Protein: 34g protein. Diabetic Exchanges: 3 lean meat Total Fat: 9g fat (2g saturated fat) Sodium: 484mg sodium Fiber: 3g fiber) Total Carbohydrate: 39g carbohydrate (4g sugars

887.

Real Southern Fried Chicken

Serving: 4 servings. | Prep: 20mins | Cook: 30mins | Ready in:

Ingredients 3 cups buttermilk, divided 3 teaspoons kosher salt, divided 1 teaspoon coarsely ground pepper, divided 1 broiler/fryer chicken (3 to 4 pounds), cut up Oil for deep-fat frying 2 cups all-purpose flour 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika

Direction Whisk 1/8 tsp. pepper, 1 tsp. salt and 2 cups buttermilk together in a shallow bowl. Add chicken then turn to coat; refrigerate overnight while covered. Heat oil to 375 ° in a deep fryer or electric skillet. Meanwhile, put leftover buttermilk in a shallow bowl. Whisk together leftover pepper and salt, paprika, garlic powder, onion powder and flour in another shallow bowl. For 2nd coat of breading, put 1/2 flour mixture in separate shallow bowl. Drain chicken, discard marinade then pat dry chicken; dip in flour mixture till coated on both sides then shake off excess. Dip in buttermilk; let excess drain off. Dip chicken in leftover flour mixture for 2nd coat of breading, patting to adhere coating. Fry chicken, a few pieces at a time, till juices are clear and chicken is browned, about 4-5 minutes per side; place on paper towels to drain.

Nutrition Information

Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

888.

Restaurant Style Prime Rib

Serving: 8 servings. | Prep: 10mins | Cook: 02hours00mins | Ready in:

Ingredients 1 bone-in beef rib roast (4 to 5 pounds) 1/4 cup kosher salt 2 tablespoons garlic powder 2 tablespoons dried rosemary, crushed 2 tablespoons wasabi powder 2 tablespoons butter, softened 1 tablespoon coarsely ground pepper 1 teaspoon herbes de Provence

Direction Set oven to 350 ° to preheat. Put roast, on a rack in a roasting pan lined with foil, fat side up. Combine herbs de Provence, pepper, butter, wasabi powder, rosemary, garlic powder and salt in a small bowl; rub on all sides of the roast. Roast until meat reaches desired doneness (medium-rare 135 ° , medium 140 ° ; medium-well 145 ° ), about 2 to 2-1/2 hours. Take out of the oven and cover with foil. Let it sit for 15 minutes prior to carving.

Nutrition Information Calories: 311 calories Sodium: 1624mg sodium Fiber: 1g fiber) Total Carbohydrate: 5g carbohydrate (0 sugars Cholesterol: 8mg cholesterol Protein: 31g protein.

Total Fat: 18g fat (8g saturated fat)

889.

Rhubarb Pork Roast

Serving: 8 servings. | Prep: 10mins | Cook: 02hours00mins | Ready in:

Ingredients 1 boneless pork loin roast (about 3 pounds) 2 garlic cloves, minced 1 teaspoon dried rosemary, crushed 1/2 teaspoon poultry seasoning 2 cups diced fresh or frozen rhubarb, thawed and drained 1/3 cup honey 1/4 cup cider vinegar 6 whole cloves 3/4 teaspoon ground mustard 1/2 teaspoon salt

Direction Rub roast with poultry seasoning, rosemary and garlic; put roast on a greased rack in a roasting pan, fat side up. Bake without cover for 1 1/4 hours at 350 ° . Meanwhile, mix and boil leftover ingredients in a saucepan. Lower heat and simmer for 10 minutes; put 1/2 on roast. Bake till thermometer reads 160 ° for 45 minutes, basting with leftover rhubarb sauce. Stand for 10 minutes then slice. Mix leftover sauce and pan drippings if desired; serve with roast.

Nutrition Information Calories: 291 calories Protein: 35g protein. Total Fat: 10g fat (4g saturated fat) Sodium: 222mg sodium

Fiber: 1g fiber) Total Carbohydrate: 14g carbohydrate (12g sugars Cholesterol: 100mg cholesterol

890.

Rich Italian Beef Roll Ups

Serving: 12 servings. | Prep: 20mins | Cook: 50mins | Ready in:

Ingredients 2 pounds lean ground beef 2 eggs, lightly beaten 1 cup Italian-seasoned bread crumbs 1/2 cup milk 5 teaspoons dried minced onion 1-1/2 teaspoons salt 1/4 teaspoon pepper 3 to 3-1/2 pounds beef top round steak 2 tablespoons canola oil 4 cups spaghetti sauce, divided Hot cooked spaghetti, optional

Direction Combine pepper, ground chuck, salt, eggs, onion, milk, and crumbs thoroughly in a big bowl; form into a dozen 3-inch rolls. Slice the steak into a dozen 6 1/2 by 3 1/2-inch portions. Wrap a piece of steak on each roll then secure using toothpicks. On medium heat, brown the roll-ups in a big pan. In a 13x9-inch baking dish, slather two cups of spaghetti sauce then top with roll-ups. Use the remaining sauce to cover. Bake for 50-55mins in a 350 degrees oven while covered until the steak is tender. Discard the toothpicks. If desired, serve on top of pasta.

Nutrition Information Calories: 400 calories Sodium: 932mg sodium

Fiber: 2g fiber) Total Carbohydrate: 16g carbohydrate (7g sugars Cholesterol: 149mg cholesterol Protein: 45g protein. Total Fat: 16g fat (5g saturated fat)

891.

Rich Italian Pasta Sauce

Serving: 10 servings. | Prep: 20mins | Cook: 02hours00mins | Ready in:

Ingredients 3/4 pound Johnsonville ® Hot Italian Sausage Links,, cut into 1/2-inch slices 1 pound lean ground beef (90% lean) 1 small onion, finely chopped 2 garlic cloves, minced 2 cans (15 ounces each) tomato sauce 1 can (14-1/2 ounces) stewed tomatoes 1-2/3 cups crushed tomatoes in puree 1 can (6 ounces) tomato paste 1-1/2 teaspoons sugar 1/8 teaspoon pepper 2 tablespoons minced fresh parsley 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano Hot cooked pasta

Direction Cook sausage in a big skillet on medium heat until meat is not pink anymore, then drain. At the same time, cook onion and beef in a Dutch oven on medium heat, until the meat is not pink anymore. Put in garlic and cook for 1 minute more, then drain. Put in pepper, sugar, tomato paste, crushed tomatoes, stewed tomatoes and tomato sauce. Stir in sausage, then bring to a boil. Lower heat, then cover and simmer about 2 hours while stirring sometimes. Stir in oregano and parsley, then serve together with pasta with wanted amount. Cool the leftover sauce and turn to freezer

containers. Freeze for a maximum of 3 months. For using frozen sauce: Thaw in the fridge overnight. Place in a saucepan and heat through.

Nutrition Information Calories: 191 calories Protein: 15g protein. Diabetic Exchanges: 2 lean meat Total Fat: 8g fat (3g saturated fat) Sodium: 721mg sodium Fiber: 3g fiber) Total Carbohydrate: 16g carbohydrate (7g sugars Cholesterol: 36mg cholesterol

892.

Roasted Chicken Thighs With Peppers Potatoes

Serving: 8 servings. | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 2 pounds red potatoes (about 6 medium) 2 large sweet red peppers 2 large green peppers 2 medium onions 2 tablespoons olive oil, divided 4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided 8 boneless skinless chicken thighs (about 2 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper

Direction Preheat an oven to 450 ° . Slice onions, peppers and potatoes to 1-in. pieces. In a roasting pan, put veggies. Drizzle 1 tbsp. oil on. Sprinkle 2 tsp. each rosemary and thyme; toss till coated. Put chicken on veggies. Brush leftover oil on. Sprinkle leftover rosemary and thyme on. Sprinkle chicken and veggies with pepper and salt. Roast till an inserted thermometer in chicken registers 170 ° and veggies are tender for 35-40 minutes.

Nutrition Information Calories: 308 calories Fiber: 4g fiber)

Total Carbohydrate: 25g carbohydrate (5g sugars Cholesterol: 76mg cholesterol Protein: 24g protein. Diabetic Exchanges: 3 lean meat Total Fat: 12g fat (3g saturated fat) Sodium: 221mg sodium

893.

Sausage And Wild Rice Casserole

Serving: 6-8 servings. | Prep: 35mins | Cook: 60mins | Ready in:

Ingredients 1 package (6 ounces) long grain and wild rice mix 1 pound Jones No Sugar Pork Sausage Roll sausage 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup chopped fresh mushrooms 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup shredded sharp cheddar cheese 1/2 cup chicken broth 1/4 cup finely chopped celery 1 teaspoon dried parsley flakes 1/2 teaspoon pepper

Direction Cook rice as directed on the package. In the meantime, cook sausage over medium heat in a large skillet until no longer pink; drain. Mix the remaining ingredients in a large bowl; add sausage and rice. Place on a greased 2-qt. baking dish. Bake without a cover for 1 hour at 350 ° .

Nutrition Information Calories: 252 calories Protein: 9g protein. Total Fat: 15g fat (6g saturated fat) Sodium: 890mg sodium

Fiber: 1g fiber) Total Carbohydrate: 22g carbohydrate (3g sugars Cholesterol: 30mg cholesterol

894.

Simple Sausage Ring

Serving: 8-10 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1 pound Jones No Sugar Pork Sausage Roll sausage 2 tubes (12 ounces each) refrigerated biscuits 2 cups shredded Monterey Jack cheese

Direction Cook sausage over medium heat in a large skillet until no longer pink; drain, put aside. Flatten each biscuit to a 3-inch diameter. Press 1/2 of the biscuits onto the bottom and 2 inch up the sides of a greased 10-inch fluted tube pan. Scoop sausage over dough; scatter with cheese. Put the remaining biscuits on top. Bake at 350 ° until golden brown or for 20-25 minutes. Allow to rest for 10 minutes before flipping to a serving plate.

Nutrition Information Calories: 287 calories Protein: 11g protein. Total Fat: 20g fat (8g saturated fat) Sodium: 631mg sodium Fiber: 0 fiber) Total Carbohydrate: 15g carbohydrate (2g sugars Cholesterol: 37mg cholesterol

895.

Skillet Chicken And Vegetables

Serving: Makes 4 servings | Prep: | Cook: | Ready in:

Ingredients 4 chicken thighs with skin and bone 1 tablespoon paprika 2 tablespoons vegetable oil 3/4 pound small red-skinned potatoes, halved 8 boiling onions, peeled 2 large carrots, peeled, cut into 1-inch pieces 1 tablespoon all purpose flour 1 cup canned low-salt chicken broth 1/2 cup dry white wine Chopped fresh parsley

Direction Sprinkle pepper, salt, and paprika over all the sides of the chicken. In a big, heavy frying pan, heat oil over medium-high heat. Put in chicken and saut é for 3 minutes each side until turning brown. Remove the chicken onto a dish. Put in vegetables and toss for 2 minutes. Sprinkle flour over the vegetables and mix to blend. Slowly mix in wine and broth, boil it, whisking often. Put any juices and the chicken back into the frying pan, boil it. Lower the heat to medium-low. Put a cover on and simmer for 30 minutes until the chicken has fully cooked. Use pepper and salt to season. Sprinkle parsley over.

Nutrition Information Calories: 608 Sodium: 181 mg(8%) Fiber: 8 g(31%)

Total Carbohydrate: 46 g(15%) Cholesterol: 146 mg(49%) Protein: 31 g(62%) Total Fat: 33 g(50%) Saturated Fat: 7 g(37%)

896.

Slow Cooker Turkey Pesto Lasagna

Serving: 8 servings. | Prep: 25mins | Cook: 03hours00mins | Ready in:

Ingredients 1 pound ground turkey 1 small onion, chopped 2 teaspoons Italian seasoning 1/2 teaspoon salt 2 cups shredded part-skim mozzarella cheese, divided 1 container (15 ounces) whole-milk ricotta cheese 1/4 cup prepared pesto 1 jar (24 ounces) marinara sauce 9 no-cook lasagna noodles Grated Parmesan cheese

Direction Cut heavy-duty foil in three 25x3-inch strips then arrange in crisscross so that all three strips intersect in the middle. In a greased 5-quart slow cooker, put the crisscrossing strips at the bottom of the slow cooker extending up on the sides. Use cooking spray to grease the strips. Put onion and turkey in a large frying pan then cook for 6 to 8 minutes over medium heat or until turkey is not pink and crumble turkey as it cooks, drain excess oil. Put in salt and Italian seasoning. Combine ricotta cheese, pesto and 1 cup of mozzarella cheese in a small bowl. In the slow cooker with greased crisscross aluminum strips, put a layer of 1/3 of marinara sauce, 1/3 of lasagna noodles (cut noodles to fit in the slow cooker if needed), 1/3 of turkey mixture, and 1/3 of cheese mixture. Do the whole layering process 2 times more. Top with the remaining mozzarella cheese.

Cover the slow cooker and cook for 3 to 4 hours on low heat setting or until noodles are soft. Switch off the slow cooker and remove the inner pot. Remove the lid and allow it to cool down for about 30 minutes. To remove and transfer the lasagna to the serving plate, use the foil strips. Top off with a sprinkle of Parmesan cheese then serve.

Nutrition Information Calories: 397 calories Sodium: 883mg sodium Fiber: 3g fiber) Total Carbohydrate: 28g carbohydrate (9g sugars Cholesterol: 79mg cholesterol Protein: 28g protein. Total Fat: 19g fat (8g saturated fat)

897.

Slow Cooked Shepherd's Pie

Serving: 5 servings. | Prep: 35mins | Cook: 05hours15mins | Ready in:

Ingredients 2 pounds medium Yukon Gold potatoes, peeled and quartered 2 tablespoons butter 1/4 to 1/3 cup 2% milk 3/4 teaspoon salt, divided 1/2 teaspoon pepper, divided 1 pound ground beef 1 large onion, chopped 2 garlic cloves, minced 3 tablespoons tomato paste 1-3/4 cups sliced fresh mushrooms 2 medium carrots, chopped 1 cup beef broth 1/4 cup dry white wine 2 teaspoons Worcestershire sauce 1/2 teaspoon dried thyme 1/3 cup frozen peas 1/2 cup shredded Monterey Jack cheese 1 tablespoon minced fresh parsley

Direction In a big saucepan, put potatoes and add water to cover. Boil it. Lower the heat; put a cover on and cook until soft, about 10-15 minutes. Strain, and shake potatoes on low heat to dry, about 1 minute. Mash the potatoes, slowly adding sufficient milk and butter to achieve the consistency you want. Mix in 1/4 teaspoon pepper and 1/2 teaspoon salt.

In the meantime, cook garlic, onion, and beef in a big frying pan over medium heat until the meat is not pink anymore; strain. Pour in tomato paste and cook for 2 minutes. Add thyme, Worcestershire sauce, wine, broth, carrots, and mushrooms. Boil it. Lower the heat; simmer without a cover until the liquid has mostly evaporated. Mix in peas. Flavor with pepper and the leftover salt. Remove the beef mixture to an oiled 4-quart slow cooker. Spread over the top with the mashed potatoes. Put the lid on and cook on low until bubbling, about 5-6 hours. Sprinkle cheese over. Put the lid on and cook until the cheese melts, about 10 minutes more. Sprinkle parsley on top right before serving.

Nutrition Information Calories: 419 calories Total Carbohydrate: 35g carbohydrate (7g sugars Cholesterol: 79mg cholesterol Protein: 24g protein. Total Fat: 19g fat (9g saturated fat) Sodium: 746mg sodium Fiber: 4g fiber)

898.

Smoky Garlic And Spice Chicken

Serving: 4 servings. | Prep: 20mins | Cook: 60mins | Ready in:

Ingredients 1/3 cup reduced-sodium soy sauce 3 tablespoons lime juice 6 garlic cloves, minced 1 tablespoon olive oil 1 tablespoon ground cumin 1 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon pepper 1 broiler/fryer chicken (3 to 4 pounds), split in half lengthwise

Direction In a big resealable plastic bag, mix the first eight ingredients together. Put in the chicken; seal the bag and coat by tossing. Keep in the refrigerator for 8 hours or overnight. Drain off and get rid of the marinade. Moisten a paper towel using cooking oil; with long-handled tongs, rub on grill rack to coat a bit. With a drip pan, prepare the grill for indirect heat. Position the chicken with the cut-side facing downwards over the drip pan and grill, while covered, on indirect medium heat until a thermometer reaches 170 to 175 degrees or for 1-1.25 hours, flipping once in a while. Allow to rest for 10 minutes prior to carving.

Nutrition Information Calories: 396 calories Sodium: 359mg sodium Fiber: 1g fiber)

Total Carbohydrate: 2g carbohydrate (0 sugars Cholesterol: 131mg cholesterol Protein: 42g protein. Total Fat: 23g fat (6g saturated fat)

899.

Spicy Chili Mac

Serving: 6 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 cups uncooked whole wheat elbow macaroni 1 pound lean ground turkey 1 small onion, chopped 2 to 3 jalapeno peppers, seeded and chopped 2 teaspoons olive oil 2 garlic cloves, minced 1 can (15 ounces) black beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 1 to 2 tablespoons hot pepper sauce 2 to 3 teaspoons chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon pepper 3/4 cup shredded reduced-fat cheddar cheese

Direction Cook macaroni based on the package directions. In the meantime, use cooking spray to coat a large nonstick skillet, then put oil and cook in the jalapenos, onion and turkey on medium heat until meat is not pink. Mix in garlic; cook for a minute longer. Strain. Stir in the seasonings, pepper sauce, tomato sauce, tomatoes and beans. Strain macaroni; add into turkey mixture. Then cook for 5 minutes over medium-low heat or until heated through. Dust with cheese. Separate from heat; then cover and allow to stand until cheese is dissolved.

Nutrition Information Calories: 396 calories Total Carbohydrate: 45g carbohydrate (5g sugars Cholesterol: 70mg cholesterol Protein: 28g protein. Diabetic Exchanges: 3 lean meat Total Fat: 12g fat (4g saturated fat) Sodium: 581mg sodium Fiber: 9g fiber)

900.

Sweet Sassy Baby Back Ribs

Serving: 8 servings. | Prep: 02hours05mins | Cook: 15mins | Ready in:

Ingredients 2 cups ketchup 2 cups cider vinegar 1 cup dark corn syrup 1/4 cup packed brown sugar 1/4 cup root beer 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon hot pepper sauce 4 pounds pork baby back ribs

Direction Mix the first 9 ingredients together in a big saucepan and boil. Lower the heat and let it simmer without the cover on until it thickens a little, about 20 to 25 minutes. Put 3 cups aside to be used for basting and serving later. Use the remaining sauce to layer on ribs. In a low, big roasting pan, set the ribs on a rack with its bone side facing down. Cover it up with foil tightly and bake it at 325 ° F until the meat is tender, about 1-1/2 to 2 hours. Use cooking oil to moisten a paper towel and use long-handled tongs to coat the grill rack lightly. Cover the ribs up and grill them on medium heat until they begin to brown, about 15 to 25 minutes. During the grilling process, flip it around and brush some of the reserved sauce over it periodically. Slice it to serving-size pieces and serve it with the reserved sauce.

Nutrition Information

Calories: 605 calories Cholesterol: 122mg cholesterol Protein: 25g protein. Total Fat: 31g fat (11g saturated fat) Sodium: 1084mg sodium Fiber: 0 fiber) Total Carbohydrate: 56g carbohydrate (35g sugars

901.

Tangy Glazed Ham

Serving: 12 servings. | Prep: 5mins | Cook: 01hours15mins | Ready in:

Ingredients 1 boneless fully cooked ham (3 pounds) 1/2 cup sweet-and-sour sauce 1/4 cup light corn syrup 3 tablespoons zesty Italian salad dressing

Direction In a non-oiled 11x7-inch baking pan, put ham. Add the rest of the ingredients to the ham. You should follow the order listed. Bake without a cover at 325 ° until a thermometer displays 140 ° , about 1 1/4-1 1/2 hours, basting sometimes.

Nutrition Information Calories: 165 calories Cholesterol: 58mg cholesterol Protein: 21g protein. Total Fat: 5g fat (1g saturated fat) Sodium: 1311mg sodium Fiber: 0 fiber) Total Carbohydrate: 9g carbohydrate (6g sugars

902.

Tender Swiss Steak

Serving: 6 servings. | Prep: 15mins | Cook: 01hours30mins | Ready in:

Ingredients 2 pounds beef top round steak (1 inch thick) 3 tablespoons all-purpose flour 1/2 teaspoons salt 1/4 teaspoon pepper 2 tablespoons canola oil 2 medium onions, sliced 2 celery ribs, chopped 1 can (14-1/2 ounces) diced tomatoes, undrained 2 tablespoons Worcestershire sauce 1/4 teaspoon dried oregano Hot cooked noodles, optional

Direction Slice the meat into serving-size pieces. In a big resealable plastic bag, mix the pepper, salt and flour. Put in a few pieces of beef at a time, then shake to coat. In a big frying pan, brown both sides of meat in oil. Top with celery and onions. Mix the oregano, Worcestershire sauce and tomatoes; spoon over vegetables. Simmer with cover for 1 and a half hours - 2 hours, or till meat becomes tender. If wanted, serve with noodles.

Nutrition Information Calories: Sodium: Fiber:

Total Carbohydrate: Cholesterol: Protein: Total Fat:

903.

The Bistro Baked Potato

Serving: 4 servings. | Prep: 25mins | Cook: 20mins | Ready in:

Ingredients 4 large baking potatoes 1 beef top sirloin steak (1 pound) 1 teaspoon coarsely ground pepper 2 cups cherry tomatoes 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained 2 garlic cloves, minced 1 cup reduced-fat mayonnaise 3/4 cup shredded Asiago cheese, divided 3 cups fresh baby spinach, coarsely chopped

Direction Scrub potatoes. Pierce potatoes and then put on a microwave-safe plate. Microwave on high without cover until tender, about 15 minutes, flipping once. Sprinkle pepper over steak. Grill over medium heat with cover or broil 4 in. from the heat until meat achieves desired doneness (a thermometer should read 145deg for medium-rare; 160deg for medium; and 170deg for well-done), about 7-10 minutes on each side. Allow to stand for 5 minutes. Add tomatoes in a grill basket or wok. Grill over medium heat, uncovered, until tomatoes start to soften, for 2-4 minutes. Keep warm. Add garlic and artichokes in a large saucepan; heat over medium heat, for 2 minutes. Stir in 1/2 cup cheese and mayonnaise until cheese is melted. Add in spinach, stir and heat through. Cut an "X" in each potato with a sharp knife; use a fork to fluff

pulp. Cut steak into thin strips. Add steak, tomatoes and artichoke sauce over the top. Sprinkle with the rest of the cheese.

Nutrition Information Calories: 904 calories Protein: 39g protein. Total Fat: 47g fat (12g saturated fat) Sodium: 994mg sodium Fiber: 7g fiber) Total Carbohydrate: 84g carbohydrate (11g sugars Cholesterol: 85mg cholesterol

904.

Tomato Meat Loaf

Serving: 8 servings. | Prep: 10mins | Cook: 01hours30mins | Ready in:

Ingredients 1 egg, lightly beaten 1/2 cup fat-free milk 1/4 cup ketchup 1 cup quick-cooking oats 1 slice white bread, crumbled 4 saltines, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 2 pounds lean ground beef (90% lean) 1 medium tomato, sliced

Direction In the big bowl, mix initial eight ingredients. Break up the beef on the mixture and stir them well. Form into the loaf in the greased 13x9-inch baking dish. Bake, while uncovered, at 350 degrees for 60 minutes. Arrange the slices of the tomato on the loaf. Bake till the thermometer reaches 160 degrees and the meat is not pink anymore or for half an hour more. With two big spatulas, gently move the meat loaf into the serving platter.

Nutrition Information Calories: 299 calories Protein: 27g protein. Diabetic Exchanges: 3 lean meat Total Fat: 13g fat (5g saturated fat) Sodium: 442mg sodium

Fiber: 1g fiber) Total Carbohydrate: 17g carbohydrate (0 sugars Cholesterol: 69mg cholesterol

905.

Turkey Potato Supper

Serving: 4-6 servings. | Prep: 15mins | Cook: 35mins | Ready in:

Ingredients 2 cups water 1/4 cup butter 1 teaspoon salt 2-2/3 cups mashed potato flakes 2 eggs, lightly beaten 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/4 cup mayonnaise 1 teaspoon lemon juice 1/2 teaspoon curry powder 2 cups cubed cooked turkey 3 cups frozen chopped broccoli, thawed 1/4 cup slivered almonds, toasted, optional

Direction Boil salt, butter, and water in a large saucepan. Take away from the heat; mix in potato flakes. Allow to stand for half a minute. Use a fork to whip. Mix in eggs. Press the potatoes up the sides and onto the bottoms of an 8-inch square baking dish coated with cooking spray to shape into a shell. Mix curry, lemon juice, mayonnaise, and soup in a bowl. Stir in broccoli and turkey. Without the cover, bake for 20 minutes at 350 degrees. If desired, dust with almonds. Bake until the filling is heated through and potato edges turn golden brown, 15-20 minutes. Before serving, allow to stand for 10 minutes.

Nutrition Information Calories: 404 calories Protein: 21g protein. Total Fat: 22g fat (8g saturated fat) Sodium: 1031mg sodium Fiber: 3g fiber) Total Carbohydrate: 30g carbohydrate (1g sugars Cholesterol: 134mg cholesterol

906.

Turkey With Rye Dressing

Serving: 10-12 servings (11 cups stuffing). | Prep: 20mins | Cook: 04hours30mins | Ready in:

Ingredients 1 pound day-old light rye bread, cubed 1/2 pound day-old dark rye bread, cubed 1-1/2 cups chopped onion 2 large tart apples, peeled and chopped 1 cup chopped celery 4 garlic cloves, minced 1/2 cup butter, cubed 3/4 cup chopped salted mixed nuts 2 tablespoons dried parsley flakes 2 teaspoons salt 2 teaspoons dried thyme 1-1/2 teaspoons rubbed sage 3/4 teaspoon dried rosemary, crushed 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 3 to 3-1/2 cups chicken broth 1 turkey (12 to 14 pounds) 2 tablespoons canola oil

Direction In a large bowl, toss the bread cubes. Saut é garlic, celery, apples, and onion in butter in a skillet until the vegetables and apples become tender; add to the bread. Add seasonings, nuts, and sufficient broth to moisten.

Fill the turkey just before baking. Fasten the openings using a skewer and tie the drumsticks together. In a roasting pan, arrange turkey on a rack. Brush with some oil. Use a tent of foil to lightly cover. Bake at 325 degrees, brushing with oil from to time, until a thermometer registers 185 degrees, 4 1/2-5 hours. Take all the stuffing away.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

907.

Vegetable Beef Casserole

Serving: 6-8 servings. | Prep: 20mins | Cook: 01hours15mins | Ready in:

Ingredients 3 medium potatoes, sliced 3 carrots, sliced 3 celery ribs, sliced 2 cups cut fresh or frozen cut green beans 1 medium onion, chopped 1 pound lean ground beef (90% lean) 1 teaspoon dried thyme 1 teaspoon salt 1 teaspoon pepper 4 medium tomatoes, peeled, seeded and chopped 1 cup shredded cheddar cheese

Direction Layer half the onion, green beans, celery, carrots and potatoes in a 3-quart casserole. Crumble top of vegetables with half of the uncooked beef. Dust with 1/2 teaspoon each of pepper, salt and thyme. Repeat layers. Put tomatoes on top. Cover and bake for 15 minutes at 400 ° . Lower the heat to 350 ° ; bake for about another hour or until meat is no longer pink and vegetables are soft. Scatter cheese over; cover and allow to stand until cheese melts.

Nutrition Information Calories: 243 calories Sodium: 452mg sodium Fiber: 5g fiber)

Total Carbohydrate: 25g carbohydrate (7g sugars Cholesterol: 43mg cholesterol Protein: 17g protein. Total Fat: 9g fat (5g saturated fat)

908.

Vegetable Chicken

Serving: 4 servings. | Prep: 20mins | Cook: 01hours30mins | Ready in:

Ingredients 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed 2 cups sliced celery 2 cups fresh or frozen cut green beans 1-1/2 cups sliced carrots 1 large onion, sliced 1 small zucchini, diced 1 can (14-1/2 ounces) diced tomatoes, undrained 3 tablespoons quick-cooking tapioca 1 tablespoon sugar 2 teaspoons salt, optional 1/2 teaspoon pepper

Direction In an ungreased baking dish of 13- x 9-inch, place the celery, chicken, green beans, onion and carrots. In a small bowl, combine the tomatoes, zucchini, sugar, tapioca, pepper and salt (if desired). Pour over vegetables and chicken. Bake with tight cover at 350 ° for 1 and a half hours till vegetable mixture thickens and chicken juices run clear. Stir vegetables during baking occasionally.

Nutrition Information Calories: 242 calories Sodium: 298mg sodium Fiber: 0 fiber)

Total Carbohydrate: 27g carbohydrate (0 sugars Cholesterol: 62mg cholesterol Protein: 25g protein. Diabetic Exchanges: 3 lean meat Total Fat: 4g fat (0 saturated fat)

909.

Vegetable And Chicken Stew

Serving: 4 servings. | Prep: 10mins | Cook: 35mins | Ready in:

Ingredients 1 broiler/fryer chicken (3 pounds), cut up 4 cups water, divided 2 teaspoons dill weed 1/2 teaspoon salt 1/4 teaspoon pepper 4 medium carrots, cut into 1/2-inch slices 2 medium potatoes, peeled and cut into 1-inch cubes 2 medium parsnips, peeled and cut into 1/2-inch slices 5 tablespoons all-purpose flour 1/3 cup half-and-half cream

Direction De-skin the chicken, throw away the skin; rinse and pat with paper tower until dry. Arrange chicken pieces in a Dutch oven; add pepper, salt, dill and 3-1/2 cups water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add parsnip, potatoes and carrots, simmer, covered, for another 20 minutes until juice from chicken runs clear. Remove vegetables and chicken to a large bowl using a slotted spoon; keep warm. Bring cooking juice to a boil. Combine remaining water, cream and flour in a small bowl until smooth; slowly stir into juices. Cook for 2 minutes until mixture is thickened, remember to stir while cooking. Add to vegetables and chicken.

Nutrition Information Calories: 460 calories

Total Fat: 9g fat (3g saturated fat) Sodium: 442mg sodium Fiber: 7g fiber) Total Carbohydrate: 51g carbohydrate (12g sugars Cholesterol: 110mg cholesterol Protein: 42g protein.

910.

Wild Rice Meat Loaf

Serving: 4-6 servings. | Prep: 10mins | Cook: 01hours10mins | Ready in:

Ingredients 2 large eggs, beaten 4 cups cooked wild rice 2 cups shredded cheddar cheese 1 cup dry bread crumbs 1 cup finely chopped onion 1/2 cup all-purpose flour 1-1/4 teaspoons salt 1 teaspoon rubbed sage 3/4 teaspoon pepper 1 pound uncooked lean ground beef

Direction Mix together the first nine ingredients in a large bowl. Crumble beef over mixture and mix thoroughly. Press firmly into a greased 9x5-in. loaf pan. Bake without a cover for 70 minutes at 350 ° . Use foil to cover during the last 15 minutes if the top turns brown too quickly.

Nutrition Information Calories: 504 calories Total Carbohydrate: 48g carbohydrate (3g sugars Cholesterol: 157mg cholesterol Protein: 32g protein. Total Fat: 20g fat (11g saturated fat) Sodium: 932mg sodium Fiber: 3g fiber)

Chapter 10: Vegetarian Comfort Food Recipes ***

911.

Acorn Squash With Cranberry Stuffing

Serving: 4 servings. | Prep: 10mins | Cook: 55mins | Ready in:

Ingredients 2 medium acorn squash 1/4 cup chopped celery 2 tablespoons chopped onion 2 tablespoons butter 1 medium tart apple, peeled and diced 1/2 teaspoon salt 1/2 teaspoon lemon juice 1/8 teaspoon pepper 1 cup fresh or frozen cranberries 1/2 cup sugar 2 tablespoons water

Direction Halve squash; discard seeds. From bottom of squash halves, cut thin slice to they sit flat. Put squash in 13x9-in. baking dish, hollow side down; add 1/2-in. water. Cover; bake for 45 minutes at 375 ° . Meanwhile, saut é onion and celery in butter in small skillet till tender. Add pepper, lemon juice, salt and apple; cook, occasionally mixing, on medium low heat till apple is tender, uncovered. Mix water, sugar and cranberries in; mix and cook till liquid is syrupy and berries pop. Flip squash halves; use cranberry mixture to fill. Cover; bake till squash is tender for 10-15 minutes.

Nutrition Information Calories: 270 calories

Protein: 2g protein. Total Fat: 6g fat (4g saturated fat) Sodium: 367mg sodium Fiber: 5g fiber) Total Carbohydrate: 57g carbohydrate (36g sugars Cholesterol: 15mg cholesterol

912.

Apple Butter Doughnuts

Serving: 2-1/2 dozen. | Prep: 45mins | Cook: 5mins | Ready in:

Ingredients 2 tablespoons butter, softened 1 cup sugar 2 large eggs 2 teaspoons vanilla extract 4-1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup evaporated milk 1 tablespoon lemon juice 1 cup apple butter Oil for deep-fat frying BROWNED BUTTER ICING: 1/4 cup butter, cubed 2-1/2 cups confectioners' sugar 1/4 cup evaporated milk 1/2 teaspoon vanilla extract

Direction Whip sugar and butter in a large bowl for about 2 minutes until crumbly. One at a time, add in the eggs, beat well after each addition. Stir in vanilla. Stir together the nutmeg, cinnamon, salt, baking soda, baking powder, and flour. Mix in lemon juice and

evaporated milk; for 1 minute, let it stand. Mix in apple butter. Put flour mixture in the creamed mixture alternately with apple butter mixture, and after each addition, mix well. Place inside the refrigerator, covered for at least 2 hours. Use a floured 2-1/2 inches cutter to slice. Heat oil to 375 degrees F using a deep fryer or an electric skillet; then, a few at a time, put in doughnuts fry both sides until golden brown in color. Use paper towels to drain. Place a small heavy saucepan on the stove and turn on to medium heat then cook butter for about 5 minutes until golden brown in color. Put into a small bowl; mix in vanilla, milk and confectioner ’ s sugar. Then frost doughnuts.

Nutrition Information Calories: 223 calories Protein: 3g protein. Total Fat: 8g fat (2g saturated fat) Sodium: 176mg sodium Fiber: 1g fiber) Total Carbohydrate: 36g carbohydrate (20g sugars Cholesterol: 22mg cholesterol

913.

Apple Butter French Toast

Serving: 6 servings. | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 6 slices French bread (1 inch thick) 3/4 cup egg substitute 2/3 cup fat-free milk 2 tablespoons thawed apple juice concentrate 1/2 teaspoon vanilla extract 2 tablespoons slivered almonds, toasted 1/4 cup apple butter 1/8 teaspoon ground cinnamon

Direction Into a 9-inch square baking dish sprayed with cooking spray, put the bread. Mix vanilla, apple juice concentrate, milk and egg substitute in a big bowl. Drizzle over bread and turn to coat, then cover and chill about 2 hours to overnight. Take out of the fridge about a half hour before baking. Bake at 350 degrees without a cover until edges turn golden brown and a knife stuck in the center comes out clean, about 30 to 35 minutes. Sprinkle almonds over top. Mix cinnamon and apple butter together, then serve along with French toast.

Nutrition Information Calories: 154 calories Fiber: 0 fiber) Total Carbohydrate: 23g carbohydrate (0 sugars Cholesterol: 1mg cholesterol Protein: 8g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 3g fat (0 saturated fat)

Sodium: 224mg sodium

914.

Apple Butternut Squash

Serving: 5 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1 medium butternut squash, peeled, seeded and cubed 1/4 cup apple butter 1 tablespoon heavy whipping cream 1/4 teaspoon salt 1/4 teaspoon ground cinnamon

Direction Put the squash in a large saucepan and add water to cover; then boil. Lower the heat; simmer, covered, until tender, about 15 to 20 mins. Then drain. Mash cinnamon, salt, cream, squash and the apple butter in a large bowl until blended.

Nutrition Information Calories: 104 calories Sodium: 127mg sodium Fiber: 5g fiber) Total Carbohydrate: 24g carbohydrate (9g sugars Cholesterol: 4mg cholesterol Protein: 2g protein. Diabetic Exchanges: 1-1/2 starch. Total Fat: 1g fat (1g saturated fat)

915.

Apple Cream Coffee Cake

Serving: 12-16 servings. | Prep: 20mins | Cook: 40mins | Ready in:

Ingredients 1/2 cup butter, softened 1-1/2 cups sugar, divided 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1/2 cup chopped walnuts 2 teaspoons ground cinnamon 1 medium apple, peeled and thinly sliced

Direction Cream a cup of sugar and butter in a big bowl till fluffy and light. Put in the eggs, one by one, whipping thoroughly after each addition. Mix in the vanilla. Mix salt, baking soda, baking powder and flour; put into the creamed mixture alternating with the sour cream, whipping thoroughly after each addition. Mix leftover sugar, the cinnamon and nuts in small bowl. Scatter 1/2 of batter in a well-oiled tube pan of 10-inch in size, with a detachable bottom. Put slices of apple on top; scatter with 1/2 of nut mixture. Put the rest of the batter then leftover nut mixture on top. Bake for 40 to 45 minutes at 375 ° till a toothpick pricked in the middle gets out clean. Cool for half an hour in pan. Cautiously run a knife surrounding pan edge to detach. Raise the cake using

detachable pan bottom. Cool fully. Prior to serving, cautiously raise the cake from bottom of pan.

Nutrition Information Calories: 248 calories Total Carbohydrate: 33g carbohydrate (20g sugars Cholesterol: 52mg cholesterol Protein: 4g protein. Total Fat: 11g fat (6g saturated fat) Sodium: 212mg sodium Fiber: 1g fiber)

916.

Apple And Peanut Butter Stackers

Serving: 6 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 2 medium apples 1/3 cup chunky peanut butter Optional fillings: granola, miniature semisweet chocolate chips and M's minis

Direction Remove the core from the apples. Slice each apple crosswise into 6 slices. Spread over 6 slices with peanut butter; sprinkle any fillings you like over. Put the leftover apple slices on top.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

917.

Apricot Gelatin Mold

Serving: 12 servings (1/2 cup each). | Prep: 20mins | Cook: 5mins | Ready in:

Ingredients 1 can (8 ounces) unsweetened crushed pineapple 2 packages (3 ounces each) apricot or peach gelatin 1 package (8 ounces) reduced-fat cream cheese 3/4 cup grated carrots 1 carton (8 ounces) frozen fat-free whipped topping, thawed

Direction Drain pineapple, saving the juice in a 2-cup measuring cup; pour enough water in to measure 2 cups. Put pineapple aside. Add juice mixture to a small-sized saucepan. Boil; take out of the heat. In juice mixture, dissolve the gelatin. Let it cool down for 10 minutes. Whip cream cheese till creamy in a big bowl. Slowly put in gelatin mixture, whipping till smooth in consistency. Keep chilled in the refrigerator till thickened a bit or for 30 to 40 minutes. Fold in carrots and pineapple, then whipped topping. Add into an 8-cup ring mold coated using cooking spray. Keep chilled in the refrigerator till set. Unmold to a serving platter.

Nutrition Information Calories: 144 calories Protein: 3g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 4g fat (3g saturated fat) Sodium: 128mg sodium Fiber: 0 fiber) Total Carbohydrate: 23g carbohydrate (18g sugars Cholesterol: 13mg cholesterol

918.

Artichoke Spinach Pinwheels

Serving: 2 dozen. | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1/2 cup grated Parmesan cheese 1/2 cup mayonnaise 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1 package (17.3 ounces) frozen puff pastry, thawed

Direction Mix the first seven ingredients in a small bowl. Roll out the puff pastry. Scatter the artichoke mixture on each sheet within 1/2 inch of edges then in a jelly roll style, roll up the pastry. Use plastic to wrap and keep in the freezer, about 30 minutes. Slice each of the rolls into 12 pieces each of the rolls with a serrated knife. Transfer on a greased baking sheets, seam side down. Bake for 18 to 22 minutes at 400 degrees F until golden brown.

Nutrition Information Calories: 150 calories Protein: 3g protein. Total Fat: 10g fat (2g saturated fat) Sodium: 168mg sodium Fiber: 2g fiber)

Total Carbohydrate: 13g carbohydrate (0 sugars Cholesterol: 3mg cholesterol

919.

Autumn Apple Salad

Serving: 12 | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 (20 ounce) can crushed pineapple with juice 2/3 cup white sugar 1 (3 ounce) package lemon flavored Jell-O ® mix 1 (8 ounce) package cream cheese, softened 1 cup diced, unpeeled apples 1 cup chopped nuts 1 cup chopped celery 1 cup frozen whipped topping, thawed

Direction Boil sugar and pineapple in a medium sauce pan over medium heat for 3 minutes. Mix in lemon gelatin mix; stir until fully dissolved. Stir in the cream cheese. Remove from heat and let cool for 10 to 15 minutes. Gently fold whipped topping, celery, nuts and apples into the mixture. Move to a 9x9 inch square saucepan. Keep cold in refrigerator for 4 hours or until becoming firm.

Nutrition Information Calories: 258 calories; Cholesterol: 21 Protein: 4.2 Total Fat: 14.3 Sodium: 104 Total Carbohydrate: 30.7

920.

Baked Oatmeal With Cinnamon

Serving: 9 | Prep: 10mins | Cook: 50mins | Ready in:

Ingredients cooking spray 2 3/4 cups old-fashioned oats 3 1/3 cups milk 4 eggs 1 cup brown sugar 1 tablespoon vegetable oil 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon salt

Direction Preheat oven to 350 ° F (175 ° C). Grease an 8-inch square baking dish with cooking spray. In the prepared baking dish, evenly spread oats. In a large bowl, beat salt, cinnamon, vanilla extract, vegetable oil, brown sugar, eggs, and milk together until smooth; pour over the oats. In preheated oven, bake 50-55 minutes until oats are tender and mixture reaches desired thickness.

Nutrition Information Calories: 247 calories; Sodium: 203 Total Carbohydrate: 37.1 Cholesterol: 90 Protein: 9.1

Total Fat: 7.1

921.

Baked Spinach Supreme

Serving: 6 servings. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1 cup reduced-fat biscuit/baking mix 2 egg whites 1 egg 1/4 cup fat-free milk 1/4 cup finely chopped onion FILLING: 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1-1/2 cups fat-free cottage cheese 3/4 cup shredded Monterey Jack cheese 1/2 cup grated Parmesan cheese 2 egg whites 1 egg 1 teaspoon dried minced onion

Direction Combine the biscuit mix, onion, milk, egg and egg whites in a small bowl. Mix well then pour into a greased 11x7-inch baking pan. In a different bowl, mix together the filling ingredients. Gently spoon on top of the biscuit mixture. Without covering, bake in the oven for 28 to 32 minutes at 350 ° or until golden brown. Insert a knife in the middle and it should come out clean.

Nutrition Information

Calories: 251 calories Sodium: 725mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (5g sugars Cholesterol: 92mg cholesterol Protein: 20g protein. Diabetic Exchanges: 1-1/2 fat Total Fat: 9g fat (5g saturated fat)

922.

Best Deviled Eggs

Serving: 2 dozen. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1/2 cup mayonnaise 2 tablespoons 2% milk 1 teaspoon dried parsley flakes 1/2 teaspoon dill weed 1/2 teaspoon minced chives 1/2 teaspoon ground mustard 1/4 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon garlic powder 1/8 teaspoon pepper 12 hard-boiled large eggs Minced fresh parsley and additional paprika

Direction Mix together the initial 10 ingredients in a small bowl. Cut the eggs in 1/2 lengthwise, then take out the yolks and put the whites aside. Mash the yolks in a separate bowl, then add it to the mayonnaise mixture and stir well. Pipe or stuff the filling onto the egg whites. Sprinkle extra paprika and parsley on top. Let it chill in the fridge until ready to serve.

Nutrition Information Calories: 73 calories Sodium: 81mg sodium Fiber: 0 fiber) Total Carbohydrate: 0 carbohydrate (0 sugars

Cholesterol: 108mg cholesterol Protein: 3g protein. Total Fat: 6g fat (1g saturated fat)

923.

Blackberry Whole Wheat Coffee Cake

Serving: 20 servings. | Prep: 20mins | Cook: 35mins | Ready in:

Ingredients 1-1/2 cups all-purpose flour 1-1/3 cups packed brown sugar 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda Dash salt 1 large egg 1 cup buttermilk 1/3 cup canola oil 1/3 cup unsweetened applesauce 2 teaspoons vanilla extract 2 cups fresh or frozen blackberries

Direction Mix initial 6 ingredients in a big bowl. Mix vanilla, applesauce, oil, buttermilk and egg in a small bowl; mix into dry ingredients till just moist. Fold in the blackberries. Put in a 13x9-in. baking pan that ’ s been coated with cooking spray; bake for 35-40 minutes at 375 ° till an inserted toothpick in middle exits clean. On a wire rack, cool.

Nutrition Information Calories: 160 calories Sodium: 102mg sodium Fiber: 2g fiber) Total Carbohydrate: 28g carbohydrate (16g sugars

Cholesterol: 11mg cholesterol Protein: 3g protein. Diabetic Exchanges: 2 starch Total Fat: 4g fat (0 saturated fat)

924.

Braided Egg Bread

Serving: 60 | Prep: 30mins | Cook: 55mins | Ready in:

Ingredients 2 (.25 ounce) packages active dry yeast 1/2 cup warm water (110 degrees F/45 degrees C) 2 cups hot milk 1/2 cup white sugar 1/2 cup butter 2 teaspoons salt 1/2 cup water 5 eggs 11 cups all-purpose flour 1 egg 2 tablespoons sesame seeds

Direction Proof 1/2 cup warm water and yeast in a large mixing bowl. Mix 1/2 cup water, salt, butter, sugar, and hot milk in a medium bowl. Let the mixture cool to 110 degrees. Place 5 eggs in a small bowl and lightly beat, then place into cooled milk mixture. Transfer milk mixture to yeast mixture. Whisk in 2 cups flour until smooth. Gradually add the rest of the flour until it forms a stiff dough. Place on a floured board and knead for 10 minutes (5 minutes with a bread hook). Transfer to a large plastic or glass bowl that is lightly greased. Flip the dough over to grease both sides. Cover and allow it to rise in a warm, dark place for about 60 minutes until twice size. Smash down, cover, and allow it to rise again for about 30 minutes until doubled. Smash again, and form into three parts. Turn each part into a 20-

inch roll. Braid rolls on a large cookie sheet that is greased. Cover and allow it to rise until twice size. Lightly whisk the rest of the egg and brush loaf. Dust with sesame seeds. Place in the preheated oven and bake for about 55 minutes at 350 ° F (175 ° C) until nicely browned. You can make it into two regular sized loaves. Lower baking time slightly.

Nutrition Information Calories: 117 calories; Sodium: 99 Total Carbohydrate: 19.7 Cholesterol: 23 Protein: 3.4 Total Fat: 2.6

925.

Breaded Asparagus Sticks Side Dish

Serving: 6 servings. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 2 pounds asparagus spears 1-1/2 cups grated Parmesan cheese 1-1/2 cups soft bread crumbs 2 large eggs, beaten 1/2 teaspoon salt Dash hot pepper sauce 2 tablespoons butter 2 tablespoons olive oil Grated Parmesan cheese, optional

Direction In a small amount of water, cook the asparagus until it becomes tender-crisp. Drain it thoroughly. Mix the breadcrumbs and 1 1/2 cups of cheese on a plate. Stir pepper sauce, salt, and eggs together in a shallow bowl. Plunge each asparagus spear in the egg mixture, then roll them in the crumbs and coat evenly. Allow to cool for 20 minutes. Heat the oil and butter in a skillet on medium-high. In a single layer, brown the spears; turn them gently. Take them out and keep warm while browning the remaining spears. If desired, serve along with more cheese.

Nutrition Information Calories: 237 calories Sodium: 698mg sodium Fiber: 1g fiber) Total Carbohydrate: 10g carbohydrate (3g sugars

Cholesterol: 97mg cholesterol Protein: 13g protein. Total Fat: 17g fat (7g saturated fat)

926.

Breakfast Bran Muffins

Serving: 2-1/2 dozen. | Prep: 25mins | Cook: 20mins | Ready in:

Ingredients 2 cups bran flakes 1 cup All-Bran 1 cup boiling water 1/2 cup butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 2 cups buttermilk 2 tablespoons molasses 2-1/2 cups all-purpose flour 3 teaspoons baking soda 1-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup raisins

Direction Blend cereals in boiling water in a large bowl; allow to rest for 5 minutes. In the meantime, beat sugars and butter until fluffed and light. Put in eggs, one by one, whisking well between additions. Whisk in cereal mixture, molasses and buttermilk. Mix together salt, cinnamon, baking powder, baking soda and flour; bring into creamed mixture until just moist. Fold raisins into the mixture. Pour mixture to within 3/4 up the sides of muffin cups coated with cooking spray or lined with paper. Bake for 18 to 20 minutes at 375 degrees until a toothpick inserted into the middle comes

out with no batter streaks. Allow to cool for 5 minutes, then transfer to wire racks. Serve while still warm. Cover the rest of muffins with foil; leave in the freezer for up to 3 months. Thaw frozen muffins at room temperature before serving.

Nutrition Information Calories: 149 calories Cholesterol: 23mg cholesterol Protein: 3g protein. Diabetic Exchanges: 2 starch Total Fat: 4g fat (2g saturated fat) Sodium: 256mg sodium Fiber: 2g fiber) Total Carbohydrate: 28g carbohydrate (16g sugars

927.

Caramel Apple Dessert

Serving: 16 servings | Prep: 15mins | Cook: | Ready in:

Ingredients 60 vanilla wafers , finely crushed (about 2 cups) 1/3 cup butter , melted 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened 1/4 cup sugar 3-1/4 cups milk , divided 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed, divided 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1/2 cup caramel ice cream topping , divided 1 each green and red apple 1/4 cup PLANTERS COCKTAIL Peanuts

Direction 1. Mix together butter and water crumbs then press on the bottom of a 13 ” x9 ” pan. In a medium-sized bowl, beat together 1/4 cup milk, sugar and cream cheese until combined, using a mixer. Stir in 1 cup COOL WHIP and spread evenly over crust. 2. In another medium bowl, with a whisk, beat remaining milk and pudding mixes for 2 minutes. Stir in 1/4 cup caramel topping, then spoon over cream cheese layer. Use remaining COOL WHIP to cover. 3. Chill 5 hours, until firm. 4. Chop apples and sprinkle over dessert right before serving. Place remaining caramel topping and nuts on the top of the dessert.

Nutrition Information Calories: 320

Total Carbohydrate: 40 g Fiber: 1 g Protein: 4 g Saturated Fat: 9 g Sodium: 360 mg Sugar: 29 g Cholesterol: 35 mg Total Fat: 16 g

928.

Cashew Green Beans And Mushrooms

Serving: 4 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1/2 pound fresh green beans, trimmed and cut into 1-1/2-inch pieces 1/2 pound sliced fresh mushrooms 1 tablespoon olive oil 1/4 cup unsalted cashews, coarsely chopped 1/4 teaspoon salt

Direction Saut é mushrooms and beans with oil in a big skillet until softened. Stir in salt and cashews.

Nutrition Information Calories: 109 calories Sodium: 154mg sodium Fiber: 3g fiber) Total Carbohydrate: 9g carbohydrate (3g sugars Cholesterol: 0 cholesterol Protein: 4g protein. Diabetic Exchanges: 1-1/2 fat Total Fat: 8g fat (1g saturated fat)

929.

Cheesy Cream Style Corn

Serving: 6-8 servings. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1 package (4.3 ounces) quick-cooking noodles and butter herb sauce mix 1 can (14-3/4 ounces) cream-style corn 2 ounces process cheese (Velveeta), cubed

Direction Prepare sauce mix and noodles following the package instructions. Once the noodles are tender, mix in cheese and corn, cook while stirring until the cheese is melted. Let sit for 5 minutes.

Nutrition Information Calories: 122 calories Sodium: 464mg sodium Fiber: 1g fiber) Total Carbohydrate: 19g carbohydrate (3g sugars Cholesterol: 23mg cholesterol Protein: 5g protein. Total Fat: 4g fat (2g saturated fat)

930.

Cinnamon Spiced Coffee Cake

Serving: 4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1-1/4 cups Quick Baking Mix 3 tablespoons sugar 2 tablespoons beaten egg 3 tablespoons 2% milk TOPPING: 1/4 cup packed brown sugar 1-1/2 teaspoons all-purpose flour 1/4 teaspoon ground cinnamon 4-1/2 teaspoons cold butter

Direction Mix sugar and baking mix in a small bowl. Whisk milk and egg in another bowl; mix into the dry ingredients till just moist. Spread in the 8x4-in. loaf pan that ’ s coated in cooking spray. Mix cinnamon, flour and brown sugar in another bowl; cut in butter till crumbly. Sprinkle on batter. Bake for 15-20 minutes at 400 ° till an inserted toothpick in the middle exits clean; on a wire rack, cool.

Nutrition Information Calories: 351 calories Cholesterol: 45mg cholesterol Protein: 4g protein. Total Fat: 16g fat (6g saturated fat) Sodium: 402mg sodium Fiber: 1g fiber)

Total Carbohydrate: 48g carbohydrate (25g sugars

931.

Cloverleaf Wheat Rolls

Serving: 2 dozen. | Prep: 25mins | Cook: 15mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 2 cups warm water (110 ° to 115 ° ) 1/2 cup sugar 1/4 cup shortening 1 egg 1-1/2 teaspoons salt 3 cups whole wheat flour 3 to 3-1/2 cups all-purpose flour

Direction In warm water, dissolve the yeast in large bowl. Put in the whole wheat flour, salt, egg, shortening and sugar. Mix till smooth on moderate speed. To make a soft dough, mix in sufficient allpurpose flour; dough will become sticky. Transfer to a floured area; knead for 15 to 20 minutes, or till pliable and smooth. Put in a greased bowl, flipping one time to coat the surface. Put on cover and allow to rise in a warm area for an hour till doubled in size. Deflate the dough; split into 6 pieces. Split every piece into a dozen portions. Form every portion into a round; put 3 rounds in every muffin cup coated with grease. Place on cover and allow rise for half an hour till doubled in volume. Bake till golden brown, or about 15 to 20 minutes at 350 ° . Transfer from the pans onto the wire racks.

Nutrition Information Calories: 145 calories

Total Carbohydrate: 27g carbohydrate (5g sugars Cholesterol: 9mg cholesterol Protein: 4g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 3g fat (1g saturated fat) Sodium: 151mg sodium Fiber: 2g fiber)

932.

Coffee Shop Corn Muffins

Serving: 1 dozen. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 1-1/4 cups cornmeal 1 cup all-purpose flour 1/3 cup packed brown sugar 1/3 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1 cup buttermilk 3/4 cup vegetable oil

Direction Mix together salt, flour, sugars, baking soda and cornmeal in a bowl. In a different bowl, beat together the egg, buttermilk and oil; stir this mix into the dry ingredients till everything is just moistened. Fill the batter up to three-fourths full into muffin cups that are greased or paper-lined. Bake until muffins test done, at 425 ° for about 12-15 minutes. Let it cool down in pan for 10 minutes then take out to a wire rack.

Nutrition Information Calories: 270 calories Total Fat: 15g fat (2g saturated fat) Sodium: 233mg sodium Fiber: 1g fiber) Total Carbohydrate: 32g carbohydrate (13g sugars Cholesterol: 19mg cholesterol

Protein: 3g protein.

933.

Contest Winning Old Fashioned Potato Salad

Serving: 6-8 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 4 cups cubed peeled potatoes 3 hard-boiled large eggs, chopped 2 celery ribs, thinly sliced 1/4 cup chopped green onions 1/2 cup sour cream 1/2 cup mayonnaise 2 tablespoons vinegar 2 tablespoons sugar 1 teaspoon prepared mustard 1/2 teaspoon salt 1/4 teaspoon pepper

Direction In a saucepan, add potatoes and water to cover, then bring to a boil. Lower heat and cook until softened or 20 to 25 minutes, then drain. Transfer into a big bowl, then put in onions, celery and eggs. Mix the remaining ingredients in a small bowl, then pour over potato mixture and toss to coat. Cover and chill for a minimum of 1 hour.

Nutrition Information Calories: 241 calories Fiber: 2g fiber) Total Carbohydrate: 20g carbohydrate (5g sugars

Cholesterol: 95mg cholesterol Protein: 4g protein. Total Fat: 16g fat (4g saturated fat) Sodium: 273mg sodium

934.

Cornmeal Hotcakes

Serving: 16 pancakes. | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 1-1/2 cups yellow cornmeal 1/4 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon sugar 1 teaspoon salt 2 cups buttermilk 2 tablespooons vegetable oil 1 egg, separated

Direction Mix salt, sugar, baking soda, flour, and cornmeal together in a bowl. Beat egg yolk, oil, and buttermilk together in a separate bowl; mix into dry ingredients. Beat egg white until forming stiff peaks; fold into the batter and allow to sit for 10 minutes. Transfer batter to a lightly oiled hot griddle by 1/4 cupfuls. Once bubbles form on top of the pancakes, flip over. Cook until the second side turn golden brown.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

935.

Cottage Cheese Veggie Salad

Serving: 8 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 3 cups (24 ounces) 4% cottage cheese 1 large ripe avocado, peeled, pitted and chopped 1 medium tomato, chopped 1/4 cup sliced pimiento-stuffed olives 2 tablespoons sliced green onions

Direction Mix the first 4 ingredients together in a serving bowl. Sprinkle onions over.

Nutrition Information Calories: 141 calories Total Fat: 8g fat (3g saturated fat) Sodium: 394mg sodium Fiber: 1g fiber) Total Carbohydrate: 7g carbohydrate (4g sugars Cholesterol: 19mg cholesterol Protein: 10g protein.

936.

Cranberry Nut Muffins

Serving: 1 dozen. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 2 cups all-purpose flour 3/4 cup packed brown sugar 2 teaspoons baking powder 2 large eggs 2/3 cup orange juice 1/3 cup vegetable oil 1 cup cranberries, coarsely chopped 1 cup chopped pecans

Direction Combine baking powder, brown sugar and flour in a large bowl. In a different bowl, beat eggs. Pour in oil and orange juice; mix into the dry ingredients barely until moisten (batter will become lumpy). Fold in pecans and cranberries. Scoop into 12 paperlined or greased muffin cups (cups will be almost full). Bake at 375 ° until golden brown, about 20 minutes. Transfer from pan to a wire rack to cool.

Nutrition Information Calories: 272 calories Cholesterol: 35mg cholesterol Protein: 4g protein. Total Fat: 14g fat (2g saturated fat) Sodium: 83mg sodium Fiber: 2g fiber) Total Carbohydrate: 33g carbohydrate (16g sugars

937.

Creamy Lime Potato Salad

Serving: 5 servings, 3/4 cups per serving. | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 4 cups cubed red potatoes 1/3 cup reduced-fat mayonnaise 1/4 cup reduced-fat sour cream 2 tablespoons lime juice 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 1/2 teaspoon grated lime zest 1/2 teaspoon salt 1/2 teaspoon pepper

Direction In a big saucepan, pour water to cover potatoes, and bring to a boil. Lower heat, cook while covered until potatoes are tender, about 10 to 15 minutes. Drain off water. Allow potatoes to cool for 10 minutes, then remove to a large bowl. In the meantime, combine pepper, salt, lime peel, thyme, lime juice, sour cream, and mayonnaise in a small mixing bowl. Pour mixture over potatoes; stir gradually until evenly coated. Enjoy chilled or warm.

Nutrition Information Calories: 158 calories Cholesterol: 10mg cholesterol Protein: 3g protein. Diabetic Exchanges: 1-1/2 starch Total Fat: 6g fat (2g saturated fat) Sodium: 376mg sodium Fiber: 2g fiber)

Total Carbohydrate: 22g carbohydrate (0 sugars

938.

Crunchy Apple Bread

Serving: 1 loaf. | Prep: 10mins | Cook: 55mins | Ready in:

Ingredients 2/3 cup shortening 1/2 cup sugar 1/2 cup packed brown sugar 2 eggs 1/4 cup orange juice 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup diced peeled apple 3/4 cup raisins 3/4 cup chopped pecans

Direction Cream sugars and shortening together in a bowl, then put in orange juice and eggs, beating well. Mix salt, baking soda and flour, then stir into the creamed mixture. Mix in pecans, raisins as well as apple. Transfer into a 9-inch x5-inch loaf pan coated with grease. Bake at 350 degrees until bread tests done, about 55 to 60 minutes. Allow to cool in pan for 10 minutes, then transfer to a wire rack.

Nutrition Information Calories: 255 calories Total Carbohydrate: 33g carbohydrate (19g sugars Cholesterol: 27mg cholesterol Protein: 3g protein.

Total Fat: 13g fat (3g saturated fat) Sodium: 88mg sodium Fiber: 1g fiber)

939.

Crunchy Cheese Potatoes

Serving: 6-8 servings. | Prep: 15mins | Cook: 50mins | Ready in:

Ingredients 1 cup sour cream 1/2 cup milk 1 tablespoon minced chives 1/2 teaspoon salt 1/4 teaspoon pepper 6 medium potatoes, peeled and sliced 1/4 inch thick 1 cup shredded sharp cheddar cheese 1/2 cup finely crushed cornflakes Additional minced chives, optional

Direction Mix together pepper, salt, chives, milk and sour cream in a big bowl. Put in potatoes and combine completely. Spread the mixture in a 15 ” x10 ” x1 ” baking pan. Mix cornflakes and cheese together, then sprinkle over potatoes. Bake at 350 degrees until potatoes are softened, about 50 to 60 minutes. Sprinkle with more chives, if wanted.

Nutrition Information Calories: 263 calories Sodium: 304mg sodium Fiber: 3g fiber) Total Carbohydrate: 35g carbohydrate (5g sugars Cholesterol: 36mg cholesterol Protein: 8g protein. Total Fat: 9g fat (7g saturated fat)

940.

Dilled Potatoes With Feta For Two

Serving: 2 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1/2 pound small red potatoes, halved 1/2 cup crumbled feta cheese 2 tablespoons snipped fresh dill 1 tablespoon olive oil 1-1/2 teaspoons lemon juice 1/8 teaspoon salt 1/8 teaspoon pepper

Direction In a small saucepan, pour water over potatoes then bring to a boil. Lower the heat; cook covered until tender or for 10 to 15 minutes, drain off the water. Combine pepper, salt, lemon juice, oil, dill, and cheese in a serving bowl. Pour potatoes into the bowl and stir to evenly coat.

Nutrition Information Calories: 213 calories Total Carbohydrate: 19g carbohydrate (1g sugars Cholesterol: 15mg cholesterol Protein: 7g protein. Total Fat: 11g fat (4g saturated fat) Sodium: 425mg sodium Fiber: 3g fiber)

941.

Dilly Pea Salad

Serving: 6 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 cup sour cream 4 teaspoons lemon juice 4 teaspoon sliced green onion 2 teaspoon sugar 1 teaspoon dill weed 1/2 teaspoon curry powder 1/2 teaspoon salt, optional 1/4 teaspoon pepper 2 packages (10 ounces each) frozen peas, thawed

Direction Mix the first 8 ingredients in a medium bowl. Put in peas and toss well. Refrigerate until ready to serve.

Nutrition Information Calories: 123 calories Sodium: 111mg sodium Fiber: 0 fiber) Total Carbohydrate: 23g carbohydrate (0 sugars Cholesterol: 3mg cholesterol Protein: 7g protein. Diabetic Exchanges: 1-1/2 starch. Total Fat: 1g fat (0 saturated fat)

942.

Easy Cheesy Biscuits

Serving: 1 dozen. | Prep: 10mins | Cook: 20mins | Ready in:

Ingredients 3 cups all-purpose flour 3 teaspoons baking powder 1 tablespoon sugar 1 teaspoon salt 3/4 teaspoon cream of tartar 1/2 cup cold butter 1 cup shredded sharp cheddar cheese 1 garlic clove, minced 1/4 to 1/2 teaspoon crushed red pepper flakes 1-1/4 cups 2% milk

Direction Heat oven to 450 degrees. Mix cream of tartar, salt, sugar, baking powder, and flour in a large bowl. Stir in butter until mixture forms coarse crumbs. Mix in pepper flakes, garlic and cheese. Pour in milk; mix just to moisten. Put dough by heaping 1/4 cupfuls 2 inches apart onto a greased baking sheet. Bake until golden brown, 18-20 minutes. Serve immediately.

Nutrition Information Calories: 237 calories Protein: 7g protein. Total Fat: 12g fat (7g saturated fat) Sodium: 429mg sodium Fiber: 1g fiber)

Total Carbohydrate: 26g carbohydrate (2g sugars Cholesterol: 32mg cholesterol

943.

Filled Coffee Cake Muffins

Serving: 1 dozen. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1-1/2 cups all-purpose flour 1/2 cup packed brown sugar 2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup strong brewed coffee 1/3 cup canola oil 1 egg 1/4 cup apricot preserves TOPPING: 1/4 cup all-purpose flour 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 3 tablespoons cold butter 1/4 cup chopped walnuts

Direction Mix salt, baking soda, cinnamon, baking powder, brown sugar and flour in a big bowl. Mix egg, oil and coffee in another bowl; mix into dry ingredients till just moist. Fill the paper-lined muffin cups to 1/2 full. In middle of every muffin, drop 1 tsp. preserves; cover using leftover batter. Mix cinnamon, brown sugar and flour in a small bowl; cut in butter till crumbly. Mix in walnuts; sprinkle on tops. Bake for 18-20 minutes at 400 ° till inserted toothpick in muffin

exits clean and cool for 5 minutes. Transfer from pan onto wire rack and serve warm.

Nutrition Information Calories: 237 calories Sodium: 177mg sodium Fiber: 1g fiber) Total Carbohydrate: 32g carbohydrate (16g sugars Cholesterol: 25mg cholesterol Protein: 3g protein. Total Fat: 11g fat (3g saturated fat)

944.

Fresh Fruit Medley With Honey Glaze

Serving: 12 servings (3/4 cup each). | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 4 cups fresh raspberries 4 medium plums, coarsely chopped 4 medium apricots, coarsely chopped 2 medium peaches, coarsely chopped 2 tablespoons minced fresh mint 2 tablespoons honey

Direction Mix the first 5 ingredients in a big bowl. Pour honey over and toss to coat well. Chill until cold.

Nutrition Information Calories: 55 calories Sodium: 0 sodium Fiber: 4g fiber) Total Carbohydrate: 13g carbohydrate (9g sugars Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1 fruit. Total Fat: 0 fat (0 saturated fat)

945.

Garlic Corn On The Cob

Serving: 12 | Prep: 10mins | Cook: 30mins | Ready in:

Ingredients 12 ears corn, husked and cleaned 12 tablespoons butter, divided 1/4 cup garlic powder

Direction Preheat a grill to medium heat or preheat an oven to 175 ° C/350 ° F. On another square aluminum foil, put each ear of corn. On each ear of corn, put 1 tbsp. of butter. Sprinkle the garlic powder on. Tightly wrap the ears in a foil. On grill or in the oven, put ears of corn, occasionally turning them over for 20-30 minutes.

Nutrition Information Calories: 234 calories; Sodium: 104 Total Carbohydrate: 29.2 Cholesterol: 31 Protein: 5.2 Total Fat: 13.2

946.

German Apple Pancake

Serving: 4 | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 4 eggs 1/2 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1 tablespoon sugar 1 pinch salt 1 cup milk 1 teaspoon vanilla extract 2 tablespoons unsalted butter, melted 1/2 teaspoon ground nutmeg 1/4 cup unsalted butter 1/2 cup white sugar, divided 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 large tart apple - peeled, cored and sliced

Direction Whisk eggs, sugar, salt, flour, and baking powder in a large bowl. Slowly stir in milk, little by little, while stirring the mixture constantly. Add melted butter, 1/2 tsp. of nutmeg, and vanilla. Allow the batter to stand for 30 minutes or overnight. Set the oven to 425 ° F (220 ° C) for preheating. Brush and melt butter on all sides of the 10-inch oven proof skillet. Combine 1/2 tsp. of nutmeg, 1/4 cup of sugar, and cinnamon in a small bowl, and then pour it all over the butter. Arrange apple slices into the skillet, and top it with the remaining sugar. Place the skillet over medium-high heat and heat until the

mixture starts to form bubbles. Slowly pour the batter over the hot apples. Let it bake inside the preheated oven for 15 minutes. Adjust the heat to 375 ° F (190 ° C) and let it bake for 10 more minutes. Before serving, cut the pancakes into wedges and place them on a serving platter.

Nutrition Information Calories: 456 calories; Protein: 10.3 Total Fat: 24 Sodium: 143 Total Carbohydrate: 51.5 Cholesterol: 237

947.

German Stollen

Serving: 24 | Prep: 30mins | Cook: 45mins | Ready in:

Ingredients 8 cups all-purpose flour 3 ounces compressed fresh yeast 1 pinch white sugar 1 tablespoon lukewarm milk 1 1/2 cups milk 1 cup unsalted butter 2 tablespoons unsalted butter 1 cup white sugar 2 egg yolks 1/2 teaspoon salt 1 3/4 cups chopped blanched almonds 1 1/4 cups raisins 6 tablespoons candied lemon peel 6 tablespoons chopped candied orange peel 2 tablespoons melted butter 2 tablespoons confectioners' sugar

Direction In a big bowl, put the flour; create a well in the middle and break up fresh yeast into it. Scatter sugar over and put in a tablespoon of milk. Place a cover and allow to rise for 15 minutes at warm area. In saucepan on low heat, heat a cup plus 2 tablespoons of unsalted butter and 1 1/2 cups of milk till butter melts. On top of yeast mixture, put the milk-butter mixture; put in salt, egg yolks and a cup of sugar. Knead till a soft dough forms. Put

on a clean dish towel to cover and allow to rise in warm area till doubled in size for an hour. Line parchment paper on a baking sheet. Stir together the candied orange peel, candied lemon peel, raisins and almonds, then fold into dough. Form dough into loaf and put onto the prepped baking sheet. Place a cover and allow to rest till loaf has risen slightly once more for half an hour. Preheat the oven to 190 ° C or 375 ° F. In the prepped oven, bake for 45 minutes to an hour till toothpick pricked in the center comes out clean. Take out of the oven. Immediately brush 2 tablespoons of melted butter on hot stollen and sprinkle with confectioners' sugar.

Nutrition Information Calories: 395 calories; Cholesterol: 44 Protein: 8 Total Fat: 16.1 Sodium: 73 Total Carbohydrate: 56.8

948.

Grandpa's Party Potatoes

Serving: 12-14 servings. | Prep: 20mins | Cook: 50mins | Ready in:

Ingredients 12 medium potatoes, peeled and quartered 2 tablespoons butter 2 tablespoons milk 3/4 teaspoon salt 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, softened 1 carton (8 ounces) French onion dip Paprika

Direction Put potatoes in a large saucepan and pour in water until covered. Heat to a boil. Lower the heat; cover and cook for about 15 to 20 minutes until tender. Drain. Mash the potatoes with pepper, salt, milk, and butter until smooth. Put in onion dip and cream cheese; blend well. Place in a greased 2 1/2 -quart baking dish. Scatter paprika over. Cover and put in the refrigerator for 8 hours or overnight. Take out from the refrigerator 30 minutes before baking. Bake, without covering, at 350 ° for about 50 to 60 minutes until heated thoroughly.

Nutrition Information Calories: 181 calories Sodium: 316mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (2g sugars Cholesterol: 22mg cholesterol

Protein: 4g protein. Total Fat: 10g fat (6g saturated fat)

949.

Grilled Corn With Bloody Mary Butter

Serving: 8 servings. | Prep: 15mins | Cook: 10mins | Ready in:

Ingredients 1/2 cup spicy Bloody Mary mix 1/4 cup butter, cubed 3 tablespoons minced fresh cilantro 1 jalapeno pepper, seeded and finely chopped 2 teaspoons hot pepper sauce 1 garlic clove, minced 1/4 teaspoon salt 8 medium ears sweet corn, husks removed

Direction Mix the first 7 ingredients together in a small saucepan, then cook and stir until butter has melted. Grill corn with a cover on medium heat until soft while turning and basting sometimes with the butter mixture, about 10 to 12 minutes.

Nutrition Information Calories: 133 calories Protein: 3g protein. Total Fat: 7g fat (4g saturated fat) Sodium: 193mg sodium Fiber: 3g fiber) Total Carbohydrate: 18g carbohydrate (4g sugars Cholesterol: 15mg cholesterol

950.

Herbed Potato Packs

Serving: 4 servings. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 2 pounds fingerling potatoes 2 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon salt 2 teaspoons minced fresh thyme 1/2 teaspoon coarsely ground pepper

Direction Using fork, prick the potatoes. Put into a big microwavable dish; cover and microwave until crisp-tender for 4 to 7 minutes, mixing midway. Put in the rest of the ingredients; coat by tossing. Put 1/4 of the potatoes over a double thickness of 14x12 ” heavyduty foil. Fold the foil around the potatoes and seal securely. Do the same process with the rest of potatoes. Grill with a cover for 6 to 9 minutes per side over moderatelyhigh heat or until potatoes are soft. Unseal foil cautiously to release steam.

Nutrition Information Calories: 178 calories Cholesterol: 0 cholesterol Protein: 5g protein. Diabetic Exchanges: 2 starch Total Fat: 4g fat (0 saturated fat) Sodium: 597mg sodium Fiber: 4g fiber) Total Carbohydrate: 30g carbohydrate (1g sugars

951.

Honey Buttered Corn

Serving: 4 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 4 ears fresh or frozen corn 1/3 cup butter 1 tablespoon honey 3/4 teaspoon seasoned salt

Direction Cook corn until soft. In the meantime, melt butter then stir in salt and honey. Use butter mixture to brush corn.

Nutrition Information Calories: 227 calories Sodium: 453mg sodium Fiber: 2g fiber) Total Carbohydrate: 21g carbohydrate (9g sugars Cholesterol: 41mg cholesterol Protein: 3g protein. Total Fat: 16g fat (10g saturated fat)

952.

Honey Wheat Rolls

Serving: 2 dozen. | Prep: 40mins | Cook: 10mins | Ready in:

Ingredients 2 packages (1/4 ounce each) active dry yeast 1-3/4 cups warm fat-free milk (110 ° -115 ° ) 2 large eggs, divided use 1/2 cup honey 1/4 cup mashed potatoes (without added milk and butter) 1/4 cup butter, melted 1 teaspoon salt 3 cups whole wheat flour 2-1/4 to 2-3/4 cups all-purpose flour

Direction Dissolve the yeast in warm milk in a small bowl. Mix 1-1/2 cups all-purpose flour, yeast mixture, whole wheat flour, salt, butter, mashed potatoes, honey and 1 egg in a large bowl. Beat for 3 minutes on medium speed. Mix in enough of the remaining flour to create a soft dough (the dough should be sticky). Flip onto a floured surface and then knead for 6 to 8 minutes until elastic and smooth. Put into a bowl that is greased with cooking spray and flip once to oil the top. Encase with plastic wrap and leave to rise in a warm spot for about 1 hour until doubled. Flip onto a floured surface and then divide into 24 balls. Roll every ball into a rope of 7-inch. As you hold one end of the rope, wrap the dough around loosely and form a coil. Then tuck end under and seal by pinching. Put in the muffin cups that are greased with cooking spray. Cover the cups and leave to rise for about 30 minutes until doubled. Beat the remaining egg and spread on the rolls. Bake for 9 to 11 minutes at 400 ° or until turned golden brown. Transfer from the

pans onto wire racks to cool.

Nutrition Information Calories: 146 calories Sodium: 126mg sodium Fiber: 2g fiber) Total Carbohydrate: 27g carbohydrate (7g sugars Cholesterol: 19mg cholesterol Protein: 5g protein. Diabetic Exchanges: 2 starch. Total Fat: 3g fat (1g saturated fat)

953.

Honey Whole Wheat Bread

Serving: 10 | Prep: 5mins | Cook: 3hours | Ready in:

Ingredients 1 1/8 cups warm water (110 degrees F/45 degrees C) 3 tablespoons honey 1/3 teaspoon salt 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 2 tablespoons vegetable oil 1 1/2 teaspoons active dry yeast

Direction Put the ingredients into the bread machine following the order recommended by the manufacturer. Choose the Wheat Bread cycle and the setting for Light Color on the machine.

Nutrition Information Calories: 180 calories; Total Fat: 3.5 Sodium: 79 Total Carbohydrate: 33.4 Cholesterol: 0 Protein: 5.2

954.

Hot Jam Breakfast Sandwiches

Serving: 6 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 1/4 cup butter 1/4 cup sweetened shredded coconut 1/2 cup apricot jam 1/2 teaspoon ground cinnamon 12 slices raisin bread

Direction Mix coconut and butter in a bowl and stir in cinnamon and jam, then spread it among the bread slices. Grill it on a greased frying pan until both sides turn golden brown.

Nutrition Information Calories: Protein: Total Fat: Sodium: Fiber: Total Carbohydrate: Cholesterol:

955.

Jalapeno Popper Spread

Serving: 32 | Prep: 10mins | Cook: 3mins | Ready in:

Ingredients 2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise 1 (4 ounce) can chopped green chilies, drained 2 ounces canned diced jalapeno peppers, drained 1 cup grated Parmesan cheese

Direction In a large bowl, stir mayonnaise and cream cheese together till smooth. Add jalapeno peppers and green chilies; stir. In a microwave-safe serving dish, place the mixture and sprinkle Parmesan cheese over. Microwave for 3 minutes on High till hot.

Nutrition Information Calories: 110 calories; Sodium: 189 Total Carbohydrate: 1 Cholesterol: 20 Protein: 2.1 Total Fat: 11.1

956.

Kate Smith Coffee Cake

Serving: 6 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 1 large egg 1/4 cup butter, melted 1/3 cup whole milk 1 cup all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 cup bran flakes, crushed TOPPING: 2 teaspoons butter, softened 2 tablespoons brown sugar 1/3 cup bran flakes, crushed

Direction Mix milk, butter and egg in a bowl. Mix salt, baking powder, sugar and flour; mix into the batter. Put in the bran flakes. Spread into an oiled round 8-inch baking pan or ovenproof 8-inch skillet. Mix ingredients for topping; scatter on top of batter. Bake for 18 to 22 minutes at 375 ° till a toothpick pricked in the middle gets out clean. Serve while warm.

Nutrition Information Calories: 253 calories Fiber: 2g fiber) Total Carbohydrate: 37g carbohydrate (15g sugars Cholesterol: 61mg cholesterol

Protein: 5g protein. Total Fat: 11g fat (6g saturated fat) Sodium: 406mg sodium

957.

Layered Fresh Fruit Salad

Serving: 12 servings | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1/2 teaspoon grated orange zest 2/3 cup orange juice 1/2 teaspoon grated lemon zest 1/3 cup lemon juice 1/3 cup packed light brown sugar 1 cinnamon stick FRUIT SALAD: 2 cups cubed fresh pineapple 2 cups sliced fresh strawberries 2 medium kiwifruit, peeled and sliced 3 medium bananas, sliced 2 medium oranges, peeled and sectioned 1 medium red grapefruit, peeled and sectioned 1 cup seedless red grapes

Direction Boil the initial 6 ingredients in a saucepan. Lower the heat then simmer for 5 minutes without cover. Let completely cool then discard the cinnamon stick. In a big glass bowl, make layers of fruit. Spread over the top with juice mixture. Cover then store in the fridge for several hours.

Nutrition Information Calories: 110 calories Sodium: 5mg sodium Fiber: 2g fiber)

Total Carbohydrate: 28g carbohydrate (21g sugars Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1 starch Total Fat: 0 fat (0 saturated fat)

958.

Lemon Basil Carrots

Serving: 2 servings. | Prep: 5mins | Cook: 15mins | Ready in:

Ingredients 4 medium carrots, cut into 1-1/2 inch pieces 1 tablespoon butter 1 to 2 teaspoons lemon juice 1/4 teaspoon dried basil 1/8 teaspoon garlic salt Dash pepper

Direction In a small saucepan, add carrots and cover with water. Cook until soft, about 10 minutes, then drain and turn carrots back to pan. Put in leftover ingredients, then cook on low heat, until butter has melted.

Nutrition Information Calories: 104 calories Protein: 1g protein. Total Fat: 6g fat (4g saturated fat) Sodium: 214mg sodium Fiber: 4g fiber) Total Carbohydrate: 13g carbohydrate (8g sugars Cholesterol: 15mg cholesterol

959.

Lemon Curry Deviled Eggs

Serving: 16 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 16 hard-boiled large eggs 1/3 to 1/2 cup sour cream 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon ground mustard 1/2 teaspoon curry powder Dash Worcestershire sauce

Direction Halve eggs lengthways. Take out yolks and set aside whites. Mash yolks in a bowl, then stir in remaining ingredients and blend well together. Scoop the yolk mixture into egg whites, then chill until ready to serve.

Nutrition Information Calories: 89 calories Sodium: 139mg sodium Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (1g sugars Cholesterol: 215mg cholesterol Protein: 7g protein. Total Fat: 6g fat (2g saturated fat)

960.

Makeover Deviled Eggs

Serving: 16 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 8 hard-boiled large eggs 1/4 cup fat-free mayonnaise 1/4 cup reduced-fat sour cream 2 tablespoons soft bread crumbs 1 tablespoon prepared mustard 1/4 teaspoon salt Dash white pepper 4 pimiento-stuffed olives, sliced Paprika, optional

Direction Halve the eggs lengthwise and take out the yolks, then chill the 8 yolk halves in the fridge for later use. Put the whites aside. Mash the leftover yolks in a small bowl. Stir in pepper, salt, mustard, breadcrumbs, sour cream and mayonnaise. Pipe or stuff it into the egg whites. Put olives on top to garnish. If preferred, sprinkle paprika on top.

Nutrition Information Calories: 50 calories Fiber: 0 fiber) Total Carbohydrate: 1g carbohydrate (1g sugars Cholesterol: 95mg cholesterol Protein: 3g protein. Diabetic Exchanges: 1/2 medium-fat meat. Total Fat: 3g fat (1g saturated fat) Sodium: 133mg sodium

961.

Makeover Overnight French Toast

Serving: 8 servings. | Prep: 15mins | Cook: 25mins | Ready in:

Ingredients 4 large eggs 1 cup egg substitute 3 cups fat-free milk 1/4 cup sugar 2 teaspoons vanilla extract 1/4 teaspoon salt 16 slices French bread (1 inch thick) BERRY SAUCE: 2 packages (12 ounces each) frozen unsweetened mixed berries, thawed 1/4 cup sugar

Direction Mix salt, vanilla, sugar, milk, egg substitute and eggs in a big bowl. Into 2 ungreased 13-inch x9-inch baking dishes, put the slices of bread, then drizzle top with egg mixture. Cover and chill overnight. Use butter-flavored cooking spray to coat 2 15-inch x10-inch x1inch baking pans, then turn bread to prepared pans carefully. Bake at 400 degrees without a cover about 15 minutes. Flip the slices carefully, then bake for 10 to 15 minutes more, until slightly puffed and golden brown. At the same time, mix sugar and berries, then serve together with French toast.

Nutrition Information Calories: 294 calories

Fiber: 3g fiber) Total Carbohydrate: 50g carbohydrate (24g sugars Cholesterol: 108mg cholesterol Protein: 13g protein. Total Fat: 4g fat (1g saturated fat) Sodium: 486mg sodium

962.

Makeover Pecan Corn Pudding

Serving: 12 servings. | Prep: 20mins | Cook: 45mins | Ready in:

Ingredients 1 cup yellow cornmeal 3/4 teaspoon baking soda 3 large eggs 1-1/4 cups buttermilk 3/4 cup reduced-fat butter, melted 2 cans (one 14-3/4 ounces, one 8-1/4 ounces) cream-style corn 2 cups frozen corn 2 medium onions, chopped 1-1/2 cups shredded sharp reduced-fat cheddar cheese 4 jalapeno peppers, seeded and chopped 1/2 cup chopped pecans, toasted

Direction Set an oven to preheat to 350 degrees. Mix together the baking soda and cornmeal in a big bowl. Whisk the butter, buttermilk and eggs in a small bowl, then add onions, corn and cream-style corn. Mix into the dry ingredients just until it becomes moist. In a 13x9-inch baking dish coated with cooking spray, pour 1/2 of the mixture, then sprinkle with jalapenos and cheese. Put leftover batter on top, then sprinkle it with pecans. Let it bake for 45 to 50 minutes without a cover until a thermometer registers 160 degrees; serve it warm.

Nutrition Information Calories: 269 calories Total Fat: 15g fat (6g saturated fat)

Sodium: 465mg sodium Fiber: 3g fiber) Total Carbohydrate: 31g carbohydrate (6g sugars Cholesterol: 79mg cholesterol Protein: 10g protein.

963.

Makeover Waffles

Serving: 10 waffles. | Prep: 10mins | Cook: 15mins | Ready in:

Ingredients 1-3/4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 2 large egg yolks 1-3/4 cups fat-free milk 1/4 cup canola oil 1/4 cup unsweetened applesauce 2 large egg whites

Direction Mix together salt, baking powder and flour in a big bowl. Whisk together applesauce, oil, milk and egg yolks in a small bowl, then stir into the flour mixture just until moistened. Beat egg whites in another small bowl until hold stiff peaks, then fold into the batter. Following the manufacturer ’ s instructions to bake in a preheated waffle iron until turn golden brown.

Nutrition Information Calories: 321 calories Sodium: 538mg sodium Fiber: 1g fiber) Total Carbohydrate: 39g carbohydrate (6g sugars Cholesterol: 84mg cholesterol Protein: 10g protein. Total Fat: 13g fat (2g saturated fat)

964.

Marinated Slaw

Serving: 8-10 servings. | Prep: 15mins | Cook: 20mins | Ready in:

Ingredients 8 cups shredded cabbage (1-1/2 to 2 pounds) 2 tablespoons chopped pimientos 1/2 cup chopped green pepper 3/4 cup chopped onion 1 cup sugar 1 cup white vinegar 1/2 cup water 1 tablespoon mustard seed

Direction Mix the onion, green pepper, pimientos and cabbage together in a big bowl then put it to one side. Mix the rest of the ingredients together in a small saucepan then let it boil. Lower the heat and leave it simmering without any cover on until it thickens a little, about 20 to 25 minutes. Empty this out into the big bowl and finish off by coating everything through tossing. Keep it in the fridge with the cover on for four hours or through the night.

Nutrition Information Calories: 103 calories Sodium: 11mg sodium Fiber: 2g fiber) Total Carbohydrate: 25g carbohydrate (22g sugars Cholesterol: 0 cholesterol Protein: 1g protein.

Total Fat: 0 fat (0 saturated fat)

965.

Mashed Potato Cinnamon Rolls

Serving: 3 dozen. | Prep: 60mins | Cook: 25mins | Ready in:

Ingredients 1/2 pound russet potatoes, peeled and quartered 2 packages (1/4 ounce each) active dry yeast 2 tablespoons plus 3/4 cup sugar, divided 2 cups warm water (110 ° to 115 ° ) 3/4 cup butter, melted 2 eggs, beaten 3/4 cup sugar 2/3 cup nonfat dry milk powder 1 tablespoon salt 2 teaspoons vanilla extract 8 cups all-purpose flour FILLING: 1/2 cup butter, melted 3/4 cup packed brown sugar 3 tablespoons ground cinnamon ICING: 2 cups confectioners' sugar 1/4 cup milk 2 tablespoons butter, melted 1/2 teaspoon vanilla extract

Direction Cover potatoes in water in a saucepan; boil. Lower heat and cover. Cook till tender for 15-20 minutes. Drain. Keep 1/2 cup cooking liquid; put aside. Mash potatoes. Put 1 cup aside. Keep

leftover potatoes for another time. Heat leftover potato liquid to 110-115 ° . Melt 2 tbsp. sugar and yeast in potato liquid in a big bowl. Let stand for 5 minutes. Add 5 cups flour, vanilla, salt, milk powder, sugar, eggs, butter, mashed potatoes and warm water; beat till smooth. Mix enough leftover flour in to make a soft dough. On floured surface, turn the dough out; knead for 6-8 minutes till elastic and smooth. Put in greased bowl then turn once to grease the top. Cover; chill overnight. Punch down dough. On lightly floured surface; turn the dough out. Roll each portion to 12x8-in. rectangle. Over dough, spread butter within 1/2-in. edges. Mix cinnamon and brown sugar; sprinkle on dough. Roll up, beginning with long side, like a jellyroll. Pinch the seams to seal. Slice each to 12 slices. Put in 3 13x9-in. greased baking pans, cut side down. Cover. Let rise for 45 minutes till nearly doubled in size. Bake for 25-30 minutes at 350 ° F. Mix icing ingredients; drizzle on rolls.

Nutrition Information Calories: 260 calories Total Carbohydrate: 44g carbohydrate (21g sugars Cholesterol: 31mg cholesterol Protein: 4g protein. Total Fat: 8g fat (5g saturated fat) Sodium: 286mg sodium Fiber: 1g fiber)

966.

Mixed Grain And Wild Rice Cereal Serving: Serves 8 | Prep: | Cook: | Ready in:

Ingredients 8 cups water 1/2 cup wild rice 1/2 cup pearl barley 1/2 cup steel-cut oats (Irish oatmeal) 1/2 cup bulgur wheat 1/2 cup raisins 1/2 cup chopped pitted dates 1/4 cup plus 2 tablespoons firmly packed dark brown sugar 3 tablespoons butter 3/4 teaspoon salt 1/2 teaspoon ground cinnamon

Direction In a small saucepan, simmer wild rice and 2 cups of water about 20 minutes, then drain. Heat the oven to 375 degrees F and coat a 2 1/2-quart ovenproof dish with butter. Combine in the prepped dish with leftover 6 cups of water and wild rice. Stir in the rest of ingredients. Use foil to cover loosely and bake for 1 hour and a half, until cereal is creamy, water is absorbed and grains are soft, while stirring from time to time.

Nutrition Information Calories: 269 Saturated Fat: 3 g(14%) Sodium: 236 mg(10%)

Fiber: 6 g(22%) Total Carbohydrate: 54 g(18%) Cholesterol: 11 mg(4%) Protein: 5 g(11%) Total Fat: 5 g(8%)

967.

Multigrain Cinnamon Rolls

Serving: 1 dozen. | Prep: 30mins | Cook: 15mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 3/4 cup warm water (110 ° to 115 ° ) 1/2 cup quick-cooking oats 1/2 cup whole wheat flour 1/4 cup packed brown sugar 2 tablespoons butter, melted 1 large egg 1 teaspoon salt 1-3/4 to 2-1/4 cups all-purpose flour FILLING: 3 tablespoons butter, softened 1/3 cup sugar 2 teaspoons ground cinnamon GLAZE: 1 cup confectioners' sugar 6-1/2 teaspoons half-and-half cream 4-1/2 teaspoons butter, softened

Direction Melt yeast in warm water in big bowl. Add 1 cup all-purpose flour, salt, egg, butter, brown sugar, whole wheat flour and oats. Beat till smooth on medium speed. Mix enough leftover flour in to get a soft sticky dough. Turn on lightly floured surface; knead for 6-8 minutes till elastic and smooth. Put in bowl coated in cooking spray; turn once to coat top; cover. Rise for 1 hour till doubled in a warm place.

Punch down dough. Roll to 18x12-in. rectangle then spread butter on. Mix cinnamon and sugar; sprinkle on dough to within 1/2 in of edges. Roll up, starting with short side, jelly-roll style. To seal, pinch seams. Slice to 12 slices. Put in 13x9-in. baking pan coated with cooking spray, cut side down; cover. Rise for 45 minutes till doubled. Bake for 15-20 minutes or till golden brown at 375 ° . Icing: Beat confectioners ’ sugar, butter and cream till smooth in small bowl. Drizzle on warm rolls.

Nutrition Information Calories: 240 calories Sodium: 251mg sodium Fiber: 2g fiber) Total Carbohydrate: 40g carbohydrate (20g sugars Cholesterol: 35mg cholesterol Protein: 4g protein. Total Fat: 7g fat (4g saturated fat)

968.

Mushroom Onion Dip

Serving: 3-1/2 cups. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 2 packages (8 ounces each) cream cheese, softened 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 3/4 cup milk 1/4 cup dried minced onion 2 teaspoons Worcestershire sauce 1/2 teaspoon garlic salt Potato chips or assorted crackers

Direction Whisk milk, soup, and cream cheese together in a big bowl until combined. Add garlic salt, Worcestershire sauce, and onion; stir thoroughly. Chill for a minimum of 60 minutes. Enjoy with potato chips.

Nutrition Information Calories: 143 calories Protein: 3g protein. Total Fat: 13g fat (8g saturated fat) Sodium: 329mg sodium Fiber: 0 fiber) Total Carbohydrate: 4g carbohydrate (1g sugars Cholesterol: 38mg cholesterol

969.

Onion Garlic Herb Rosettes

Serving: 4 dozen. | Prep: 60mins | Cook: 10mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 2 cups warm water (110 ° to 115 ° ) 1 cup old-fashioned oats 1/4 cup canola oil 6 garlic cloves, minced 2 tablespoons minced fresh parsley 2 tablespoons minced fresh rosemary 1 tablespoon sugar 2 teaspoons salt 2 cups whole wheat flour 2-1/2 to 3 cups all-purpose flour 2 cups shredded cheddar cheese 1 large onion, chopped EGG WASH: 1 large egg 1 tablespoon water

Direction Dissolve yeast in a big bowl of warm water. Add whole wheat flour, salt, sugar, rosemary, parsley, garlic, oil, and oats. Whisk on medium speed until smooth, for about 3 minutes. Mix in a sufficient amount of all-purpose flour to make a firm dough. Mix in onion and cheese. Invert onto a surface scattered with flour, knead for 6-8 minutes until elastic and smooth. Put in an oil-coated bowl, flipping 1 time to coat the top with oil. Use plastic wrap to cover and allow

to rise in a warm place for about 60 minutes until doubled. Punch the dough down. Split the dough into 48 balls. Roll each into a rope, about 12-inch each; tie into a loose knot. Lift the bottom end up and tuck into the middle of a roll, wrap the top end around and tuck under the roll. Put on oil-coated cookie sheets, about 2-inch separately. Put a cover on and allow to rise in warm place for 30 minutes until doubled. Mix water and egg together in a small bowl. Brush over the rolls. Bake at 350 ° until turning golden brown, for about 10-15 minutes. Transfer from the pans onto wire racks to cool.

Nutrition Information Calories: 81 calories Total Carbohydrate: 11g carbohydrate (1g sugars Cholesterol: 9mg cholesterol Protein: 3g protein. Diabetic Exchanges: 1 starch. Total Fat: 3g fat (1g saturated fat) Sodium: 129mg sodium Fiber: 1g fiber)

970.

Orange French Toast

Serving: Serves 4 | Prep: | Cook: | Ready in:

Ingredients 4 eggs 1 cup orange juice 1 teaspoon grated orange peel 8 1-inch-thick French bread slices 4 tablespoons (1/2 stick) butter Powdered sugar Orange marmalade Maple syrup

Direction In a medium bowl, beat the first three ingredients together to blend. Arrange bread in 13 ” x9 ” baking dish, then pour over bread with egg mixture. Use plastic to cover and chill for a minimum of an hour to overnight. In a heavy big skillet, melt 2 tbsp. butter on medium high heat. Put into pan with bread, in batches, and cook for 2 minutes each side, until golden brown, putting into pan with more butter as needed. Turn to a platter. Sprinkle with powdered sugar and serve with maple syrup and marmalade.

971.

Oven Fries

Serving: 6 | Prep: 15mins | Cook: 30mins | Ready in:

Ingredients 2 1/2 pounds baking potatoes 1 teaspoon vegetable oil 1 tablespoon white sugar 1 teaspoon salt 1 pinch ground cayenne pepper

Direction Preheat oven to 450 ° F (230 ° C). Use foil to line a baking sheet and coat well with vegetable cooking spray. Rinse the potatoes properly and cut into 1/2-in. thick fries. Toss fries with red pepper, salt, sugar, and oil in a large mixing bowl. Spread the fries on the baking sheet in one layer. Bake in the oven for 30 minutes until fries are tender and browned. Serve immediately.

Nutrition Information Calories: 156 calories; Total Fat: 1 Sodium: 403 Total Carbohydrate: 34.1 Cholesterol: 0 Protein: 3.8

972.

Pesto Egg Salad Sandwiches

Serving: 4 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1/2 cup fat-free mayonnaise 1/4 cup finely chopped red onion 4 teaspoons prepared pesto 1/4 teaspoon salt 1/8 teaspoon pepper 4 hard-boiled large eggs, chopped 3 hard-boiled large egg whites, chopped 8 slices whole wheat bread, toasted 8 spinach leaves

Direction Mix together the initial 5 ingredients in a small bowl, then mix in egg whites and eggs gently. Spread it on top of the 4 slices of toast, then put spinach and leftover toast on top.

Nutrition Information Calories: 285 calories Protein: 18g protein. Diabetic Exchanges: 2 medium-fat meat Total Fat: 11g fat (3g saturated fat) Sodium: 811mg sodium Fiber: 5g fiber) Total Carbohydrate: 30g carbohydrate (6g sugars Cholesterol: 217mg cholesterol

973.

Pineapple Banana Bread With Walnuts

Serving: 2 mini loaves. | Prep: 15mins | Cook: 40mins | Ready in:

Ingredients 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon baking powder 1 egg 1/3 cup canola oil 2/3 cup sugar 2/3 cup mashed banana (about 1 medium) 1/2 teaspoon vanilla extract 1 can (8 ounces) crushed pineapple, drained 1/4 cup chopped walnuts

Direction Mix initial 5 ingredients in big bowl. Mix vanilla, banana, sugar, oil and egg; add to dry ingredients till just moist. Fold nuts and pineapple in. Put in 2 greased then floured 5-3/4x3x2-in. loaf pans then bake for 40-45 minutes at 350 ° till an inserted toothpick in middle exits clean. Cool for 5 minutes; transfer from pans to wire racks.

Nutrition Information Calories: 216 calories Sodium: 193mg sodium Fiber: 1g fiber) Total Carbohydrate: 30g carbohydrate (19g sugars

Cholesterol: 21mg cholesterol Protein: 3g protein. Total Fat: 10g fat (1g saturated fat)

974.

Popovers

Serving: 6 | Prep: | Cook: | Ready in:

Ingredients 2 eggs 1 cup all-purpose flour 1 cup milk 1/2 teaspoon salt

Direction Set an oven to preheat to 230 ° C (450 ° F). Grease and flour the six 6-oz. custard cups Beat the eggs a bit in a medium bowl. Beat in the salt, milk and flour until it becomes just smooth; be careful not to overbeat. Fill the custard cups halfway full. Let it bake for 20 minutes at 230 ° C (450 ° F). Lower the oven temperature to 175 ° C (350 ° F) and let it bake for another 20 minutes. Instantly take out from the cups and serve them piping hot.

Nutrition Information Calories: 120 calories; Sodium: 234 Total Carbohydrate: 17.9 Cholesterol: 65 Protein: 5.6 Total Fat: 2.7

975.

Pretty Pear Salad

Serving: 8 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 2 cans (one 16 ounces, one 29 ounces) pear halves 1 package (8 ounces) cream cheese, softened 1 tablespoon sugar 1/2 cup seedless grapes, halved

Direction Drain the pear halves and save 1 tbsp. syrup. Beat sugar, cream cheese and reserved syrup in a small bowl until smooth. Fill pear halves and put grapes on top.

Nutrition Information Calories: 230 calories Sodium: 92mg sodium Fiber: 3g fiber) Total Carbohydrate: 35g carbohydrate (28g sugars Cholesterol: 31mg cholesterol Protein: 3g protein. Total Fat: 10g fat (6g saturated fat)

976.

Pumpkin Pancakes

Serving: 6 | Prep: 20mins | Cook: 20mins | Ready in:

Ingredients 1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt

Direction Combine the pumpkin, vinegar, milk, oil, and egg in a bowl. In a different bowl, mix baking powder, allspice, ginger, flour, salt, cinnamon, ginger, and baking soda. Slowly pour it into the pumpkin mixture and mix well until evenly combined. Put a small amount of oil in a pan or griddle then place it on medium-high heat. Drop around 1/4 cup of batter onto the griddle and cook until both sides were browned. Follow the same steps for every pancake. Serve it hot.

Nutrition Information Calories: 278 calories;

Sodium: 608 Total Carbohydrate: 45.8 Cholesterol: 36 Protein: 7.9 Total Fat: 7.2

977.

Quick Apple Pancakes

Serving: 15 pancakes (1-1/4 cups syrup). | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 2 cups biscuit/baking mix 2 eggs, lightly beaten 1-1/4 cups 2% milk 2 tablespoons canola oil 1 medium apple, peeled and shredded 1 tablespoon grated lemon peel APPLE SYRUP: 1 cup packed brown sugar 2/3 cup unsweetened apple juice 3 tablespoons butter 1/8 teaspoon ground cinnamon Dash ground cloves

Direction In a large bowl, spread the biscuit mix. Mix oil, milk, and eggs and stir the egg mixture into the biscuit mix until moistened. Mix in the lemon peel and apple. Put batter onto a hot griddle coated with grease by 1/4 cupfuls. Flip the batter once its top forms bubbles. Cook the other side until it turns golden brown. Mix the syrup ingredients in a small saucepan that is set over medium heat. Bring the mixture to a boil. Lower the heat and simmer the mixture without a cover until it is reduced a little bit, for about 5 minutes. Serve it together with the pancakes.

Nutrition Information

Calories: 560 calories Fiber: 1g fiber) Total Carbohydrate: 83g carbohydrate (53g sugars Cholesterol: 107mg cholesterol Protein: 8g protein. Total Fat: 23g fat (8g saturated fat) Sodium: 730mg sodium

978.

Quick Fruit Cup

Serving: 4-6 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 2 unpeeled red apples, cut into chunks 1 medium orange, peeled and sectioned 1 medium banana, peeled and sliced 2 kiwifruit, peeled and sliced 1 cup (8 ounces) lemon or vanilla yogurt Fresh mint, optional

Direction Gently toss all the fruits together in a large bowl. Spoon into each serving bowl and top it with some yogurt. Add mint to garnish if to your liking.

Nutrition Information Calories: 105 calories Total Carbohydrate: 24g carbohydrate (20g sugars Cholesterol: 2mg cholesterol Protein: 2g protein. Total Fat: 1g fat (0 saturated fat) Sodium: 22mg sodium Fiber: 3g fiber)

979.

Rabanadas (Portuguese French Toast)

Serving: 6 servings. | Prep: 15mins | Cook: 5mins | Ready in:

Ingredients 1 cup sugar 2 tablespoons ground cinnamon 4 eggs 2 cups 2% milk Oil for frying 1 loaf (8 ounces) French bread, cut into 1-inch slices

Direction Combine cinnamon and sugar in a small bowl until combined. Whisk milk and eggs together in a big shallow dish. Into the egg mixture, dip both sides of bread and allow to soak slightly. Heat 1 inch of oil on an electric skillet to 350 degrees. Take a few slices of bread out of egg mixture at a time, allowing excess to drip, then fry until both sides turn golden brown, about 2 to 3 minutes per side. Transfer to paper towels to drain. Dredge warm rabanadas cinnamon-sugar mixture to cover all sides, then serve warm or at room temperature.

Nutrition Information Calories: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium:

980.

Red Velvet Waffles With Coconut Syrup

Serving: 7 round waffles (1 cup topping and 2 cups syrup). | Prep: 25mins | Cook: 5mins | Ready in:

Ingredients 2 cups all-purpose flour 3/4 cup sugar 1/4 cup baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 2 cups buttermilk 1/4 cup butter, melted 3 tablespoons red food coloring 1 teaspoon vanilla extract TOPPING: 3/4 cup butter, softened 4 ounces cream cheese, softened 1/2 teaspoon ground cinnamon 1/2 cup finely chopped pecans SYRUP: 2 cups light corn syrup 1/2 cup sweetened shredded coconut, toasted 1 teaspoon coconut extract

Direction Mix together salt, baking soda, cocoa, sugar and flour in a big bowl. Whisk together vanilla, food coloring, butter, buttermilk and eggs in a big bowl, then stir into the flour mixture just until

wetted. Following the manufacturer ’ s instructions to bake in a preheated round Belgian waffle iron until turn golden brown. At the same time, beat together cinnamon, cream cheese and butter in a small bowl until smooth, then stir in pecans. Mix together extract, coconut and corn syrup in another bowl. Serve waffles together with syrup and topping.

Nutrition Information Calories: 936 calories Total Carbohydrate: 137g carbohydrate (106g sugars Cholesterol: 142mg cholesterol Protein: 11g protein. Total Fat: 43g fat (23g saturated fat) Sodium: 758mg sodium Fiber: 3g fiber)

981.

Red, White And Blueberry Salad

Serving: 12-16 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 2 packages (3 ounces each) raspberry gelatin 2 cups boiling water, divided 1-1/2 cups cold water, divided 1 envelope unflavored gelatin 1 cup half-and-half cream 3/4 to 1 cup sugar 1 package (8 ounces) cream cheese, cubed 1/2 cup chopped pecans 1 teaspoon vanilla extract 1 can (15 ounces) blueberries in syrup, undrained

Direction In big bowl containing 1 cup of boiling water, dissolve one raspberry gelatin package. Mix in 1 cup of cold water. Add to a 13x9-in. plate; keep chilled till set. In a small bowl containing the leftover cold water, soften unflavored gelatin; put aside. Mix sugar and cream in a big saucepan; stir on medium heat till sugar dissolves. Put in softened unflavored gelatin and cream cheese; cook and stir till smooth in consistency. Let it cool down. Mix in vanilla and pecans. Scoop on top of raspberry gelatin. Keep chilled in the refrigerator till set totally. In the leftover boiling water in a big bowl, dissolve second raspberry gelatin package. Mix in blueberries. Scoop gently on top of cream cheese layer. Keep chilled for a few hours or overnight.

Nutrition Information

Calories: Total Carbohydrate: Cholesterol: Protein: Total Fat: Sodium: Fiber:

982.

Refreshing Rhubarb Salad

Serving: 12-14 servings. | Prep: 20mins | Cook: 0mins | Ready in:

Ingredients 4 cups diced fresh or frozen rhubarb 1-1/2 cups water 1/2 cup sugar 1 package (6 ounces) strawberry gelatin 1 cup orange juice 1 teaspoon grated orange zest 1 cup sliced fresh strawberries Mayonnaise, fresh mint and additional strawberries, optional

Direction Add sugar, water, and rhubarb to a saucepan and boil it over medium heat. Cook without a cover for 6-8 minutes until rhubarb is soft. Take away from heat; mix in gelatin until melted. Mix in zest and orange juice. Refrigerate until the mixture starts to firm. Tuck in strawberries. Put in a 2-qt. bowl and refrigerate until set. Use a dollop of strawberries, mint, and mayonnaise to garnish if you want.

Nutrition Information Calories: 91 calories Sodium: 29mg sodium Fiber: 1g fiber) Total Carbohydrate: 22g carbohydrate (21g sugars Cholesterol: 0 cholesterol Protein: 2g protein. Total Fat: 0 fat (0 saturated fat)

983.

Roasted Garlic Twice Baked Potato

Serving: 2 servings. | Prep: 60mins | Cook: 25mins | Ready in:

Ingredients 1 large baking potato 1 teaspoon canola oil, divided 6 garlic cloves, unpeeled 2 tablespoons butter, softened 2 tablespoons 2% milk 2 tablespoons sour cream 1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed 1/8 teaspoon salt 1/8 teaspoon pepper

Direction Scrub the potato then puncture; massage with a half teaspoon oil. On a double-thick heavy-duty foil, put garlic then sprinkle with the remaining oil; wrap the foil around the garlic. Arrange the garlic and potato on a baking sheet; bake for 15 minutes in 400 degrees oven. Take the garlic out then bake the potato for another 45 minutes until tender. Halve the potato lengthwise once cool enough to touch; scoop the pulp out, keeping thin shells. In a small bowl, squeeze the soft garlic then mash with the potato pulp; mix in the rest of the ingredients. Scoop the mixture inside the shells then arrange on an ungreased baking sheet. Bake for 25-30 minutes in 350 degrees oven, with no cover, until completely heated.

Nutrition Information Calories: 318 calories

Cholesterol: 41mg cholesterol Protein: 6g protein. Total Fat: 17g fat (9g saturated fat) Sodium: 253mg sodium Fiber: 3g fiber) Total Carbohydrate: 38g carbohydrate (4g sugars

984.

Roasted Potatoes, Carrots Leeks

Serving: 12 servings (3/4 cup each). | Prep: 20mins | Cook: 45mins | Ready in:

Ingredients 2 pounds small red potatoes 1 pound fresh baby carrots 3 tablespoons butter, melted 1 tablespoon olive oil 1 teaspoon salt 1/4 teaspoon pepper 6 medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths 2 garlic cloves, minced

Direction Scrub and cut potatoes into quarters, then put them in a big bowl. Put in pepper, salt, oil, butter and carrots then toss to coat well. Place in 2 ungreased 15 ” x10 ” x1 ” baking pans in one layer. Bake about 25 minutes at 425 degrees. Put in garlic and leeks, then bake for more 20 to 25 minutes while stirring sometimes, or until softened.

Nutrition Information Calories: 131 calories Cholesterol: 8mg cholesterol Protein: 2g protein. Diabetic Exchanges: 1 starch Total Fat: 4g fat (2g saturated fat) Sodium: 260mg sodium Fiber: 3g fiber)

Total Carbohydrate: 22g carbohydrate (4g sugars

985.

Rosemary Polenta

Serving: 4 servings. | Prep: 5mins | Cook: 5mins | Ready in:

Ingredients 1 tube (1 pound) polenta 1/2 cup grated Parmesan cheese 1/4 teaspoon dried rosemary, crushed 1/3 to 1/2 cup water Butter, minced fresh parsley and coarsely ground pepper, optional

Direction Prepare polenta following the package directions for soft polenta, mixing in rosemary, cheese and enough water to reach the desired consistency. Put pepper, parsley and butter on top if wanted.

Nutrition Information Calories: 132 calories Total Carbohydrate: 20g carbohydrate (2g sugars Cholesterol: 9mg cholesterol Protein: 5g protein. Diabetic Exchanges: 1 starch Total Fat: 3g fat (2g saturated fat) Sodium: 534mg sodium Fiber: 1g fiber)

986.

Savory Surprise Buns

Serving: 2 dozen. | Prep: 35mins | Cook: 15mins | Ready in:

Ingredients 3-3/4 to 4-1/4 cups all-purpose flour 1/4 cup sugar 1 tablespoon quick-rise yeast 1/2 teaspoon salt 1-1/2 cups water 3 tablespoons canola oil 1 egg 1 package (6-1/2 ounces) garlic-herb spreadable cheese 1 tablespoon butter, melted

Direction Combine salt, yeast, sugar, and 2 1/2 cups flour in a large mixing bowl. Heat oil and water to 120 ° to 130 ° in a small saucepan. Add to dry ingredients; beat just until incorporated. Beat in eggs until no lumps remain. Mix in enough remaining flour until a soft and sticky dough is formed. Transfer dough to a work surface dusted with flour; knead for 6 to 8 minutes until elastic and smooth. Lay dough in an oiled bowl, flipping once to grease the top. Cover dough, let dough rise for approximately half an hour in a warm position until dough is doubled in size. Punch the dough down. Transfer to a work surface dusted with flour; cut dough into 4 pieces. Roll each piece into a 9x6-inch rectangle. Divide into 3-inch squares. Spread 2 teaspoons of spreadable cheese in the center of each square. Make corners moist with water; fold over center of the filling; pinch corners tightly in the center. Arrange on oiled baking sheets, seam side down.

Bake for 12 to 15 minutes at 350 ° until golden brown. Brush butter all over the tops.

Nutrition Information Calories: 143 calories Protein: 3g protein. Total Fat: 7g fat (4g saturated fat) Sodium: 116mg sodium Fiber: 1g fiber) Total Carbohydrate: 18g carbohydrate (2g sugars Cholesterol: 22mg cholesterol

987.

Scalloped Potatoes With Cheese

Serving: 6 servings. | Prep: 20mins | Cook: 01hours15mins | Ready in:

Ingredients 3 tablespoons butter, divided 1 tablespoon all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups milk 4 cups thinly sliced peeled potatoes (about 2 pounds) 1 medium onion, finely chopped 1 small green pepper, finely chopped 1/2 cup dry bread crumbs 3/4 cup shredded cheddar cheese

Direction Melt 2 tbsp. butter in a small saucepan, then stir in pepper, salt and flour. Stir in milk gradually. Bring the mixture to a boil on moderate heat, then cook and stir until thickened, about 2 minutes. Place half of the potatoes, green pepper and onion in a greased 1 1/2-quart baking dish in layers, then cover with half of the sauce. Repeat layers. Cover and bake at 350 degrees for about 35 minutes. Melt the leftover butter, then mix with breadcrumbs and sprinkle over potatoes. Bake without a cover until potatoes are softened, about 40 more minutes. Sprinkle with cheddar cheese. Allow to stand for about 5 minutes before serving.

Nutrition Information Calories: 250 calories

Total Carbohydrate: 27g carbohydrate (5g sugars Cholesterol: 36mg cholesterol Protein: 8g protein. Total Fat: 12g fat (8g saturated fat) Sodium: 974mg sodium Fiber: 3g fiber)

988.

Scandinavian Cinnamon Rolls

Serving: 2 dozen. | Prep: 30mins | Cook: 20mins | Ready in:

Ingredients 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110 ° to 115 ° ) 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 1 cup cold butter, cubed 1 cup warm milk (110 ° to 115 ° ) 3 egg yolks, lightly beaten FILLING: 3 tablespoons butter, softened 1/2 cup sugar 2 teaspoons ground cinnamon GLAZE: 1-1/2 cups confectioners' sugar 2 tablespoons butter, softened 1-1/2 teaspoons vanilla extract 2 tablespoons milk

Direction Melt yeast in water in a small bowl; put aside. Mix salt, sugar and flour in a big bowl. Cut butter in till crumbly. Add egg yolks, milk and yeast mixture. Mix to make a soft dough and cover. Refrigerate for 4 hours to overnight. Halve dough. Roll each half to 12x10-in. rectangle. Spread butter on. Mix cinnamon and sugar; sprinkle 1/2 on every piece. Roll up, starting at long end, jellyroll style. Cut every roll to 12 slices. Put in greased muffin

cups and cover. Rise for 1 hour till doubled in size. Bake for 2025 minutes till golden brown at 375 ° F. Glaze: cream butter and sugar in a bowl. Add milk and vanilla; beat till smooth. Transfer rolls on wire rack; spread with glaze.

Nutrition Information Calories: 467 calories Protein: 6g protein. Total Fat: 22g fat (13g saturated fat) Sodium: 414mg sodium Fiber: 1g fiber) Total Carbohydrate: 61g carbohydrate (28g sugars Cholesterol: 110mg cholesterol

989.

Slow Cooked Sage Dressing

Serving: 12 servings (about 3/4 cup each) | Prep: 15mins | Cook: 04hours00mins | Ready in:

Ingredients 1-1/4 cups butter, cubed 1-1/2 teaspoons rubbed sage 1 teaspoon salt 1/2 teaspoon pepper 14 to 15 cups day-old cubed bread 3 cups chopped celery 1-1/2 cups chopped onion

Direction Let the butter melt with seasonings in a microwave. In a large bowl, put onion, celery, and bread; toss together with the butter mixture. Place into a 5-quart slow cooker. Put a cover on, cook and stir once on low heat for 4-5 hours until heated thoroughly.

Nutrition Information Calories: 291 calories Sodium: 570mg sodium Fiber: 2g fiber) Total Carbohydrate: 23g carbohydrate (4g sugars Cholesterol: 51mg cholesterol Protein: 4g protein. Total Fat: 21g fat (12g saturated fat)

990.

Strawberries With Lemon Cream

Serving: 4 servings. | Prep: 10mins | Cook: 0mins | Ready in:

Ingredients 1 pint fresh strawberries, sliced 1 to 2 tablespoons sugar 1 cup whipped topping 2 cups (16 ounces) lemon yogurt 1 tablespoon grated lemon zest Additional lemon zest and 4 whole strawberries for garnish, optional

Direction In a medium bowl, put sliced strawberries; dust with sugar. Fold whipped topping into yogurt in another bowl; mix in lemon zest. Into four parfait glasses, layer strawberries and yogurt mixture to serve. Put a strawberry and lemon zest on top if wished.

Nutrition Information Calories: 141 calories Fiber: 2g fiber) Total Carbohydrate: 23g carbohydrate (19g sugars Cholesterol: 3mg cholesterol Protein: 3g protein. Total Fat: 4g fat (3g saturated fat) Sodium: 31mg sodium

991.

Summer Squash Mushroom Casserole

Serving: 10 servings. | Prep: 20mins | Cook: 25mins | Ready in:

Ingredients 2 medium yellow summer squash, diced 1 large zucchini, diced 1/2 pound sliced fresh mushrooms 1 cup chopped onion 2 tablespoons olive oil 2 cups shredded cheddar cheese 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/2 cup sour cream 1/2 teaspoon salt 1 cup crushed butter-flavored crackers (about 25 crackers) 1 tablespoon butter, melted

Direction Saut é onion, mushrooms, zucchini and summer squash in a large skillet with oil, till tender; strain. Mix together salt, sour cream, soup, cheese and the vegetable mixture in a large bowl. Transfer onto an 11x7-in. baking dish coated with grease. Mix butter and cracker crumbs. Sprinkle on top of the vegetable mixture. Bake without a cover at 350 ° till bubbly, or for 25-30 minutes.

Nutrition Information Calories: 234 calories Total Fat: 16g fat (8g saturated fat) Sodium: 564mg sodium

Fiber: 2g fiber) Total Carbohydrate: 14g carbohydrate (4g sugars Cholesterol: 36mg cholesterol Protein: 8g protein.

992.

Sunshine State Salad

Serving: 8 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 package (3 ounces) lemon gelatin 1 cup boiling water 1 can (8 ounces) pineapple chunks, undrained 1 large grapefruit, peeled, sectioned and diced 1 medium apple, peeled and chopped 1/4 cup chopped pecans

Direction In boiling water, dissolve gelatin in a bowl. Drain pineapple, saving the juice; put pineapple aside. Pour cold water into juice to measure 1 cup; mix into gelatin mixture. Keep chilled till partially set. Mix in pineapple, pecans, apple, and grapefruit; add to one 1 1/2-qt. bowl. Keep chilled till firm.

Nutrition Information Calories: 65 calories Fiber: 0 fiber) Total Carbohydrate: 10g carbohydrate (0 sugars Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1/2 fruit Total Fat: 3g fat (0 saturated fat) Sodium: 24mg sodium

993.

Swedish Pancakes

Serving: 4 | Prep: 15mins | Cook: 15mins | Ready in:

Ingredients 4 extra large eggs, separated 1 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons white sugar 1 cup milk 3 tablespoons sour cream 4 egg whites 3 tablespoons vegetable oil

Direction Whisk egg yolks in a medium-size mixing bowl until it becomes thick. Sift together sugar, salt and flour in a separate bowl. Incrementally add the sugar mixture and milk into the whisked egg yolks. Mix in the sour cream. Whisk egg whites in a medium-size mixing bowl, ensuring it is not dried, but stiff. Fold the egg whites into the batter. Pour a small amount of oil into a skillet or griddle heated to a high temperature. Add about 1 tablespoon of batter into the skillet and spread the batter out evenly. Heat the pancake until browned on one side. Turn pancake over when the surface contains bubbles. Heat the other side until it gets brown and repeat this process with the batter left.

Nutrition Information Calories: 382 calories; Sodium: 459

Total Carbohydrate: 34.1 Cholesterol: 225 Protein: 16.5 Total Fat: 19.8

994.

Sweet Potato Pancakes With Caramel Sauce

Serving: 7 servings. | Prep: 25mins | Cook: 10mins | Ready in:

Ingredients 2 cups all-purpose flour 2 tablespoons packed brown sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 egg 1-3/4 cups 2% milk 1/2 cup canned sweet potatoes, mashed 2 tablespoons butter, melted 1 jar (12 ounces) hot caramel ice cream topping, warmed 3/4 cup coarsely chopped unsalted cashews, toasted Whipped butter, optional

Direction Mix the first 8 eight ingredients together in a small bowl. Beat melted butter, sweet potatoes, milk, and egg in a separate bowl. Mix into the dry ingredients until just moistened. Onto a lightly oil-coated hot griddle, put the batter by 1/4 cupfuls; flip once the top bubbles. Cook until the other side turns golden brown. Drizzle caramel topping over, sprinkle nuts over. Enjoy with whipped butter if you want.

Nutrition Information Calories: 432 calories Protein: 10g protein. Total Fat: 12g fat (4g saturated fat) Sodium: 583mg sodium Fiber: 2g fiber) Total Carbohydrate: 73g carbohydrate (10g sugars Cholesterol: 44mg cholesterol

995.

Tangy Lemon Gelatin

Serving: 8-10 servings. | Prep: 15mins | Cook: 0mins | Ready in:

Ingredients 1 package (6 ounces) orange gelatin or lemon gelatin 2 cups boiling water 3/4 cup thawed lemonade concentrate 1 to 3 tablespoons prepared horseradish 1 carton (8 ounces) frozen whipped topping, thawed 2 to 3 tablespoons orange marmalade

Direction In a big bowl with boiling water, dissolve gelatin. Mix in horseradish and lemonade concentrate. Keep it covered and let chill in the refrigerator for roughly 60 minutes till partially set. Mix in marmalade and whipped topping. Coat a 2-qt. ring mold using cooking spray; put in gelatin mixture. Keep chilled for no less than 4 hours, or till firm. Just prior to serving, invert to a serving platter.

Nutrition Information Calories: 175 calories Total Carbohydrate: 33g carbohydrate (29g sugars Cholesterol: 0 cholesterol Protein: 2g protein. Total Fat: 4g fat (4g saturated fat) Sodium: 47mg sodium Fiber: 0 fiber)

996.

Tarragon Mashed Potato Casserole

Serving: 9 servings. | Prep: 35mins | Cook: 15mins | Ready in:

Ingredients 10 medium potatoes, peeled and quartered 1 package (8 ounces) cream cheese, softened 1 cup (8 ounces) sour cream 1/4 cup butter, cubed 1 teaspoon pepper 3/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried tarragon 1/4 teaspoon paprika, optional

Direction In a big saucepan, add potatoes and water to cover. Bring to a boil. Lower the heat, then cover and simmer until softened, about 15 to 20 minutes. Drain. Beat together sour cream and cream cheese in a big bowl until smooth. Put in potatoes, then beat until fluffy and light. Beat in paprika (if wanted), tarragon, garlic powder, salt, pepper and butter. Scoop into a greased 2-quart microwavable dish. Cover and chill overnight. Take out of the fridge half hour before microwaving. Microwave without a cover on high setting for about 10 minutes while stirring once. Microwave for 4 to 6 minutes more until heated through.

Nutrition Information Calories: 322 calories Sodium: 320mg sodium

Fiber: 2g fiber) Total Carbohydrate: 34g carbohydrate (3g sugars Cholesterol: 58mg cholesterol Protein: 6g protein. Total Fat: 18g fat (12g saturated fat)

997.

Warm Goat Cheese In Marinara

Serving: 1-1/2 cups. | Prep: 20mins | Cook: 10mins | Ready in:

Ingredients 1 log (4 ounces) goat cheese 1 cup marinara or spaghetti sauce 2 tablespoons minced fresh basil 1/4 teaspoon cracked black pepper Toasted French bread baguette slices or assorted crackers

Direction Freeze cheese about 15 minutes, then unwrap and cut into 1/2-in. slices. Mix basil and marinara sauce in an ungreased small shallow baking dish. Place cheese slices on top and sprinkle with pepper. Bake at 350 ° without a cover, until heated through, for 8 to 10 minutes. Serve warm along with toasted baguette slices.

Nutrition Information Calories: 42 calories Protein: 2g protein. Total Fat: 2g fat (1g saturated fat) Sodium: 112mg sodium Fiber: 1g fiber) Total Carbohydrate: 4g carbohydrate (3g sugars Cholesterol: 9mg cholesterol

998.

Whipped Squash

Serving: 6 servings. | Prep: 30mins | Cook: 0mins | Ready in:

Ingredients 1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed 3 cups water 3/4 teaspoon salt, optional, divided 2 tablespoons butter 1 tablespoon brown sugar 1/8 to 1/4 teaspoon ground nutmeg

Direction Bring water, 1/2 tsp. salt (if wanted), and squash in a saucepan on moderate heat to a boil. Lower heat, then cover and simmer until squash is softened, 20 minutes. Drain and remove to a bowl. Put in nutmeg, brown sugar, butter and leftover salt (if wanted), then beat until smooth.

Nutrition Information Calories: 86 calories Sodium: 37mg sodium Fiber: 0 fiber) Total Carbohydrate: 14g carbohydrate (0 sugars Cholesterol: 0 cholesterol Protein: 1g protein. Diabetic Exchanges: 1 starch Total Fat: 4g fat (0 saturated fat)

999.

Winter Vegetable Gratin

Serving: 6 servings. | Prep: 30mins | Cook: 55mins | Ready in:

Ingredients 1 small onion, chopped 1 tablespoon butter 1 garlic clove, minced 1-1/2 cups heavy whipping cream 1/2 cup sour cream 4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 3 medium Yukon Gold potatoes, peeled and thinly sliced 2 medium turnips, peeled and thinly sliced 1 medium sweet potato, peeled and thinly sliced

Direction In a small skillet, saut é onion in butter until tender. Put in garlic, cook for 1 more minute. Blend in cumin, pepper, salt, basil, rosemary, sour cream, and cream. Heat to a gentle boil. Take away from heat, let cool in 10 minutes. In an oiled 8-inch square baking dish, layer 1/2 of potatoes, turnips, and sweet potato; spread 1/2 sauce over the surface. Repeat layers. Bake, covered, for 45 minutes at 350 degrees. Remove cover and bake until potatoes are tender and the mixture is bubbly; about 10-15 minutes more. Let sit 10 minutes then serve.

Nutrition Information Calories: 366 calories Total Carbohydrate: 26g carbohydrate (6g sugars Cholesterol: 100mg cholesterol Protein: 4g protein. Total Fat: 27g fat (17g saturated fat) Sodium: 273mg sodium Fiber: 3g fiber)

1000. Zucchini Sweet Corn Souffle Serving: 10 servings. | Prep: 40mins | Cook: 45mins | Ready in:

Ingredients 2 medium zucchini (about 1-1/2 pounds), shredded 2-1/2 teaspoons salt, divided 6 large eggs 2 medium ears sweet corn, husks removed 6 tablespoons butter 2 green onions, chopped 6 tablespoons all-purpose flour 1/4 teaspoon pepper 1-1/4 cups 2% milk 1/2 cup shredded Swiss cheese

Direction In a colander set over a plate, arrange zucchini, then sprinkle over 1 tsp. of salt and toss to coat well. Allow to stand for half an hour, then rinse zucchini and drain well. Use paper towels to blot dry. In the meantime, separate eggs and allow to stand at room temperature for half an hour. Coat a 2 1/2-quart souffl é dish with grease, then dust with flour slightly. Set the oven to 350 degrees to preheat. In a big saucepan, add corn and water to cover, then bring to a boil. Lower heat and cook with a cover until tender yet still crispy, about 3 to 5 minutes, then drain. Allow to cool a bit, then slice corn off the cobs and put in a big bowl. Heat butter in a big skillet on moderately high heat, then put in zucchini and green onions. Cook and stir until softened. Stir in leftover salt, pepper and flour until combined, then stir in milk slowly. Bring the mixture to a boil while stirring continuously. Cook and stir until sauce thickens, about 1 to 2 minutes. Put in

corn and stir in cheese. Stir into egg yolks with a little hot zucchini mixture, then turn all back to bowl while stirring continuously. Allow to cool a bit. Beat egg whites in a big bowl on high speed until stiff yet still not dry. Stir gently 1/4 of the egg whites into the zucchini mixture using a rubber spatula, then fold in leftover egg whites. Remove to the prepped dish. Bake until the center appears set and top is puffed, about 45 to 50 minutes. Serve at once.

Nutrition Information Calories: 178 calories Sodium: 599mg sodium Fiber: 1g fiber) Total Carbohydrate: 10g carbohydrate (3g sugars Cholesterol: 152mg cholesterol Protein: 8g protein. Total Fat: 12g fat (7g saturated fat)

1001. Zucchini Scramble Serving: 4-6 servings. | Prep: 10mins | Cook: 10mins | Ready in:

Ingredients 2 to 3 small zucchini (about 1 pound), sliced 1 medium onion, chopped 2 tablespoons butter Salt and pepper to taste 6 to 8 large eggs, beaten 1/2 cup shredded cheddar cheese Tomato wedges, optional

Direction Saut é onion and zucchini in butter in a pan until tender. Add pepper and salt. Put in eggs; cook while stirring until set. Scatter with cheese. Take away from heat and cover until the cheese melts. If desired, enjoy with the tomato wedges.

Nutrition Information Calories: Sodium: Fiber: Total Carbohydrate: Cholesterol: Protein: Total Fat:

Conclusion Thank you again for downloading this book! I hope you enjoyed reading about my book! If you enjoyed this book, please take the time to share your thoughts and post a review on Amazon. It’d be greatly appreciated! Write me an honest review about the book – I truly value your opinion and thoughts and I will incorporate them into my next book, which is already underway. Thank you! If you have any questions, feel free to contact at: [email protected]

Mary Welch parsniprecipes.com

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