Chili Pie

1 tbsp vegetable oil
1 small onion, finely chpped
2 cloves garlic, finely chopped
1 lb extra lean ground beef
1 1/2 tbsp chili powder
1 141/2 oz can diced tomatoes
salt
1 15oz can kidney beans, rinsed and drained
1 8oz box corn bread mix
1 larege egg
1/3 cup milk
1 cup grated sharp cheddar cheese

1. Preheat oven to 400'. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meant, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp salt; cook mixture, stirring occasionally, until iquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.

2. White chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9 inch pie plate. Spread batter over chili. Bake until golden, 15-20 minutes. Let stand 5 minutes and serve.

Tips: You can use ground turkey or chicken instead of beef. Or use 2 more cans of beans instead of meat. For more of a bit, try pepepr jack cheese insetad of cheddar. Or add a dash of hot sauce to the meat mixture.

Spinach and Cheese Lasagna

2 28oz cans crushed tomatoes
3 cloves garlic, finely chopped
1 tsp dried oregano
salt
1 15 oz container ricotta
1/2 cup grated parmesan
16 oz grated part skim mozzarella
12 lasagna noodles
1 10 oz packages frozen chopped spinach, thawed and squeezed dry

1. Combine tomatoes, garlic, oregano and 1 tsp salt in a large bowl. In a seperate bowl, stir together ricotta, parmesan and 3/4 of mozzarella.

2. Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat iwth two more layers of noodles, spinach, ricotta micture and tomatoes. Top with a layer of noodels and remainign mozzarella.

3. Cook on low heat until noodles are soft and lasagna is warmed through, 2 to 3 hours.

Tips: This recipe calls for the regulare lasagna noodle, not the no-boil variety. To make sure the lasagna is cooked insert the tip of a sharp paring knife into the nodles; it should pierce them easily. Try different veggies: try broccoli and mushrooms.

Cruchy Onion Chicken

2 cups original or cheddar french fried onions
2 tbsp flour
4 boneless skinless chicken breasts
1 egg, beaten

Crush Frech fried onions with four in plastic bag.
Dip chicken into egg, then coast in onion crumbs.
Bake at 400' for 20 minutes until cooked through.

Foil Baked Asian Chicken

8 tsp olive oil
4 cups baby spinach
4 4-oz boneless, skinles schicken breast halves
8 oz whtie mushrooms, sliced
4 tsp teriyaki sauce
salt

1. Preheat oven to 450'. Tear off 4 10 inch squares of aluminum foil. Brush each square with 2 tsp ollive oil. Place 1 cup spinach on each square, slightly off center. Top with a chicken breast half and some mushrooms. Drizzle 1 tsp teriyaki sauce over each portion; sprinkle with salt.

2. Fold each piece of foil over to cover chicken and vegetables. Crimp edges together tightly to seal. Place packets on a rimmed baking sheet and bake until chicken is cooked through, 15-20 minutes.

Pizza Slider Burgers

1 lb lean ground beef
1/2 tsp basil leaves
1/2 tsp garlic powder
1/2 tsp oregano leaves
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup pizza sauce or tomato sauce
1/3 cup shredded mozzarella cheese
8 small dinner rolls
pepperoni slices (optional)

Mix ground beef and seasonings in medium bowl until well blended. Shape into 8 patties

Grill burgers over medium heat or cook in nonstick skillet 4-6 minutes per side or until cooked through.

Top each burger evenly with sauce and cheese. Cook 1 minutes longer or until cheese is melted. Serve on rolls with pepperoni slices, if desired.

Pork medallions with Lemon Sauce

1 1lb pork tenderloin, cut into 1 inch slices
salt
1/3 cup all purpose flour
2 tbsp olive oil
1/2 cup white wine
1/4 cup lemon juice
1 tbsp unsalted butter
2 tbs finely chopped fresh parsley

1. Flatten each pork slice to 3/4 inch thickness by pressing it with flat side of a chef's knife. Sprinkle pork slices with salt. Place flour in a shallow dish and dredge pork slices in it.

2. Warm oil in a large skillet over medium-high heat. working in bathces if necessary, cook pork medallions, turning once, until well browned on both sides, about 4 mintues total. Transfer pork to a plate.

3. Add wine and lemon juice to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat; stir in butter and parsley. Return pork to pan and warm throug, turning slices to coat with sauce. Serve immediately.

Southern Pulled Pork

2 tbs vegetable oil
1 pork shoulder roast
garlic salt
lemon pepper
1 bottle (12 oz) chilli sauce
3 packets (1.31 oz each) sloppy joe mix
1/2 cup beef broth
hamburger buns

1. Heat oil in a large skillet over medium-high heat. Season pork roast with garlic salt and lemon pepper. brown on all sides. Place in a 4-5 qt slow cooker.

2. In a small bowl, combine chilli sauce, sloppy joe mix and broth. Pour over roast.

3. Cover and cook on low-heat setting for 7-8 hours or high heat setting for 4 hours. To serve, shred pork and place on hamburger buns.

Mushroom Risotto

2 cups Arborio rice
1 cup white wine
4 cups vegetable broh
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed golden mushroom soup
1 tsp bottled minced garlic
6 oz mushrooms, sliced
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/2 cup grated parmesan cheese

1. Stir together Arborio rice, wine, vegetable broth, cream of mushroom soup, golden ushroom soup, garlic, mushrooms, salt, pepepr and dried tyme in a 4-5 qt slow cooker. Cook on high-heat setting for 2 hours, stirring every 30 minutes.

2. Check consistency. If necessary, continue to cook for an additional 30 minutes to 1 hour, stirring every 10-15 minutes. Be careful not to overcook risotto. (Rice should be al dente, not mushy) Before serving, stir in Parmesan cheese and garnish with a sprig of fresh theyme if desired.

Zesty Shephard's Pie

1 lb ground turkey
1 can diced tomatoes with green chilis
1 package of McCormick chili powder seasoning
1 box instant potatoes
1 can corn

Brown ground turkey for 15 minutes or until done and add dreained tomatoes with chilis. Add the powder seasoing. Pour completed mixture into a casserole dish. Drain can of corn and pour over the turkey mixture. Prepare the instant potatoes according to box directions, the pour on top of corn. Bake for 35 minutes at 350'.

Grilled Steak with Pineapple Salsa

1 tbs chili powder
1/4 tsp cumin
1/2 tsp minced garlic
1 lb boneless beef sirloin, 1 inch thick
1 15 oz can no sugar added mandarin oranges
1 14.5 oz can diced tomatoes with garlic and onion
1 8 oz can pinapple tidbits in its own juice
1 tbs chopped, seeded jalapeno pepper (optional)
1/2 cup chopped green and red pepper
6 cups torn mixed salad greens

Mix chili powder, cumin and garlic together in a small bowl.
Trim fat from steak. Rub both sides with chili powder seasoning.
Grill steak, uncovered, directly over medium coals for 12-15 minutes.
Stir together oranges, tomatoes, pineapple, green and red pepper and jalapeno.
Thinly slice steak against the grain. Serve steak and salsa over salad greens.

Hamburger Stroganoff

1 bag (12 oz) yolk free egg noodles
1 lb extra lean ground beef
1 large onion, chopped
1 tsp bottled minced garlic
2 cups sliced fresh mushrooms
1 9-oa package frozen french style green beans
1/4 cup dry sherry
1 tbs ketchup
2 tsp dijon mustard
1 1/2 tsp worcestershire sauce
1/2 tsp paprika
1 can (10 3/4 pz) reduced fat cream of mushroom soup
2/3 cup reduced fat sour cream
salt and black pepper

Place the noodles in 2 1/2 quarts of alrady boiling unsalted water and cook 5 mintues.

Heat a 12 inch non stick skillet over medium heat.

Add the beef to the skillet, raise the ehat to medium-hgh, and cook, stirring often, turning and breaking up the meat as it begins to brown. Coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and mushrooms. Continue to cook, stirring frequently, until the meat is crumbled and browned, about 5 mintues. Add the green beatns to the pasta pot, cover the pot to bring it back to a boil, then crack the lid, and cook until the noodles are tender and the beans heated through, about 5 mintues more.

Meanwhile, add the sherry, ketchup, mustard, worcestershire, paprika and mushroom soup to the skillet. Stir well until it is completely incorporated. Lower the heat to simmer the mixture, then add the sour craem and continue to cook, stirring constantly, until the soure cream is completely incorporated, about 1 mintued. Season with salt and pepper.

Drain the noodles and toss to evenly distribute the beans. Place some on each of the serving plates. Top with the sauce and serve.

Serves 6.

Lemon Chicken Picatta

1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
4 skinless, boneless chekn breast halves
1 tbs vegetable oil
1 lemon
1 tbs butter
1/2 tsp honey

Combine the flour, salt, pepper and garlic powder in a shallow dish and set aside.

Place the chicen breasts, one at a time, between 2 sheets of wax paper orplastic wrap. Pound the breasts with several whacks of a meat mallet or rolling pin so they are and even 1/2 inch thick. Peel off the paper and cut the breasts in half lenghtwise.

Heat the oil in an extra-deep 12 inch nonstick skillet over high heat. Meanwhile, dip the chicken pieces into the flour mixture to coat on both sides, shaking off any excess. Add the pieces to the skillet and cook until lightly browned, about 2 mintues.

While the chicken cooks, cut the lemon in hlaf. Cut one half into thin slices, and set aside. Squeeze the juice from the other half into a small bowl (picking out any seeds that may fall in) and set aside.

Turn the chiken and saute until lightly browned and cooked through, another 2 mintues. Remove the chicken to a platter.

Add the butter to the skillet and reduce the heat to low. When the butter is melted, remove from the heat and stir in the lemon juice and honey. Immediately drizzle the lemon mixture over the chicken. Garnish with the reserved lemon slices nad serve.

Serves 4

Creamy Tuna Melt

2 large ribs of celery, diced
1 small onion, chopped
cooking oil spray
1 large can (12 oz) white tuna packed in water
1 1/2 cups low-fat cottage cheese
1/2 cup reduced fat mayonnaise
1 tbs lemon juice from frozen concentrate
1/4 tsp garlic powder
3 english muffins
1 cup (4 oz) shredded sharp cheddar cheese

Place the broiler rack in the position nearest the heating element and turn on the broiler.

Dice the celery, peel and chop the onion. Spray a 12 inch nonstick skillet with the cooking oil spray and place it over medium heat. Add the celery and onion and cook until the onion is tender, about 2 minutes.

Drain the tuna and add it to the skillet along with the cottage cheese, maynnaise, lemon juice, and garlic powder. Stir well to combine and break up the tuna chunks. Cook just long enough to warm the ingredients, 2-3 mintues, stirring frequently. Remove th epan from the heat and set aside.

Spray a 13x9 inch glass baking dish with cooking oil spray. Split the english muffins in half and place the halves, split side up, side by side inthe baking dish. Spread the tuna mixture evenly over the muffins and sprinkle with the cheese. Broil until the cheese melts, 2-3 mintues. Serve

Makes 6 servings

Veal parmigiana

1 egg
1/4 tsp salt
3 tbs cracker crumbs
1/3 cup grated parmesan cheese
4 veal cutlets, about 1 lb
2 tbs vegetable oil
1/4 cup dry vermouth
1 medium onion, minced
1 cup (4 oz) shredded mozzarella cheese
1 can (8 oz) tomato sauce
1/8 tsp pepepr
1/8 tsp oregano

Beat egg and salt in shallow dish. Combine cracker crumbs and parmesan cheese on waxed paper square. Place each veal cutlet between 2 pieces of waxed paper and pound with smooth surfaced meat mallet until 1/4 inch thick. Dip veal in egg, then in cracker crumbs, and set aside. Preheat 9 inch microwave browning dish 7 minutes on High, adding vegatable oil after preheating. Brown 2 veal cutlets at a time as follows: lay cutlets on dish, cover with waxed paper, and cook on High 1 1/2 -2 minutes. Turn and cook on High 1- 1 1/2 minutes. Remove and set aside. Brown second 2 cutlets in same manner. Then, arrange all 4 cutlets in browning dish. Add vermouth, sprinkle onion over meat, top with cheese, then sauce and season with pepper oregano. Cook, covered on BAKE (level 60) for 10 mintues, or until sauce is hot and cheese melted

Beef and Chorizo Chili

1 1/2 lbs lean ground beef
1/2 lbs chorizo sausage, casings removed, meat cut into 1/2 inch thick slices
1 medium size onion, thinly sliced
2 cloves garlic, minced or pressed
1-4 tbs chili powder
1 tsp each dry oregano leaves and ground cumin
1 can (14 1/2 oz) disced otmatoes in purree
1 can (l lb) tomato sauce
4 -6 cups shredded iceberg lettuce or corn chips
about 2/3 cup each shredded jack cheese and sharp cheddar cheese

Crumble beef into a 3-4 quart microwave safe casserole; add chorizo. Microwave,uncovered, on High for 8-10 minutes, or until beef is no longer pink, stirring every 3 mintues. Spoon off and discard all but 2 tbs of the drippings. Stirn in onion, garlic, chili powder, oregano and cumin. Microwave, uncovered, on HIGH for 3-5 minutes or until onion is soft, stirring after 2 mintues.

Stir in tomatoes, undrained beans, and tomato sauce. Cover and microwave on High for 12-15 minutes or until chili is bubbly all over, stirring every 4 minutes. Let stand, covered, for 3-5 mintues.

Line individual bowls with lettuce and top with chili. Sprinkle with jack and cheddar cheese.

Makes 4-6 servings.

Hot Honeyed Spareribs

Nonstick vegetable cooking spray
4 lbs baby back ribs, cut into individual rib portions
garlic salt
black pepper
1/2 cup honey
1/4 cup soy sauce
1/4 chili garlic sauce
1 cup catalina dressing
1 tsp ground ginger

1. Preheat broiler. Line bottom portion of broiler pan with foil for easy cleanup. Spray top portion of broiler pan lightly with nonstick cooking spray.

2. eason cut ribs with garlic salt and pepper. Broil for 5 minutes. Turn and broil for an additional 5 minutes. Place browned ribs in a 4-5 qt slow cooker.

3. In a medium bowl, stir together honey, soy sauce, chili garlic sauce, catalina dressing and ginger. Pour sauce mixtue over ribs. Move ribs around to make sure they are all coated. Cover and ocok on low-heat setting for 8 hours or high heat setting for 3-4 hours.

4. With tongs, remove ribs from slow cooker. Skim fat from sauce. Serve ribs with sauce on the side.