Apple Walnut Rice Stuffing

2 tbs margarine or butter
1/2 cup each chopped celery and chopped onion
1/2 tsp poultry seasoning
1 1/2 cups chicken broth
2 tart apples, chopped
1 1/2 cups minute original rice, uncooked
1/4 tsp ground cinnamon
1/2 cup chopped walnuts
2 tbsp chopped parsley

Melt margarine in large saucepan on medium-high heat. Add celery, onion and poultry seasoning; cook and stir until onion is tender. Add broth, bright ot boil.

Stir in apples, rice and cinnamon; cover. Remove from heat. Let stand 5 mintues. Stir in walnuts and parsley.

Makes 8 servings.

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.

Mock Cranberry Apple Pie

2 cups boiling water
8 serving size package or 2 4-serving size packages red flavor gelatin dessert
1/2 cup cold water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
4 oz cream cheese, softened
1/4 cup sugar
1/2 cup frozen whipped topping, thawed
1 prepared graham cracker crumb crust
1 medium apple, shopped
1/2 cup chopped walnuts
fresh mint leaves - optional

Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved. Stir in cold water and spices. REfrigerate about 1 1/2 hours or until thickened .

Meanwhile, mix cream cheese and sugar in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on crust. Refrigerate.

Stir apples and walnuts into thickened gelatin. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon over cream cheese layer.

Refrigerate 4 hours or until firm. Garnish with additional whipped topping and mint leaves, if desired. Store leftover pie in refrigerator.

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.

Onion Rings

nonstick vegetable cooking spray
1 large onion
1 1/4 cups italian style bread crumbs
1/2 tsp bottled minced garlic
1 cup low fat milk
1 cup all purpose flour
3 large egg whites, lightly beaten

1. Preheat oven to 400'. Spray 2 large cookie sheets with nonstick spray.
2. Cut onion into 1/2 inch slices. Seperate slices into rings
3. In a small bowl, combine bread crumbs and garlic. Set aside.
4. Place milk, flour and egg whites into 3 seperate small bowls. Dip each onion rin into milk, flour, eggwihte and bread crumbs (in that order).
5. Place on prepared cookie sheets and bake for 20 mintues. Turn onion rings over and bake until golden brown, about 10 mintues longer.

Watercress, Goat Cheese and Red Pepper Salad

3 bunches watercress, tough stems removed
4 oz goat cheese, crumbled
1 red bell pepper, cored, stemmed and seeded
2/3 cup buttermilk
1/4 cup reduced fat mayonnaise
2 tbsp chopped fresh parsley
1 clove garlic, chopped
salt and pepper

Toss watercress with goat cheese in a large salad bowl. Cut bell pepper lengthwise into thin stirps and set aside.
In a small bowl, whisk buttermilk with mayonnaise until smooth. Stir in parsley and garlic. Season dressign with salt and pepper.
Pour 1/4 cup of dressing over watercress, toss well and arrange on individual salad plates. Garnish with red pepper strips. Serve remaining dressing on the side. Or serve salad in a large bowl with dressing on the side.

Avocado and Grapefruit Salad

4 pink grapefruit
4 avacoados
1/4 cup lime juice
1 tbsp dijon mustard
salt and pepper
1/3 cup oilive oil
8 whole boston lettuce leaves
1 tbsp chopped chives

Peel a grapefruit, cutting away as much pith as possible. Over a bowl, cut flesh away from membranes and allow fruit to fall into bowl. Repeat with remaining grapefruit.
Halve avocados lengthwise and remove pits. Scoop out flesh with a spoon. With a stainless-steel knife, cut avocado lengthwise into 1/4 inch thick slices. Sprinkle with 2 tbsp lime juice to keep from turning brown.
Whisk 2 tbsp lime juice with mustard, salt and pepper. Gradually whisk in oil.
Place lettuce leaves flat on a platter. Arrange grapefruit segments and avocado on top. Drizzle salad with dressing, sprinkle with chives and serve.

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.

Catalina Chicken Stir-Fry

3/4 cup catallina french dressing
1/4 cup soy sauce
1/2 tsp garlic powder
1 lb boneless chicken breasts cubed
1 16 oz packaged frozen mixed vegetables, thawed
rice

Heat the dressing, soy sauce and garlic powder in a large skillet.
Stir in the chicken and cook completely, about 8 mintues.
Add the vegetables. Cook and stir until heated.
Serve over rice.

Easy Turkey Pot Pie

1 2/3 cup frozen mixed vegetables, thawed
1 cup cut up cooke dturkey
1 10 3/4 oz can condened cream of chicken coup
1 can original bisquick
1/2 cup milk
1 egg

Heat oven to 400'.
Stir vegetables, turkey and soup in ungreased 9 inch pie plate.
Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown.

Makes 6 servings.

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

Orange Smoothie

1 can (16 oz) frozen orange juice concentrate
1 packet (1 oz) sugar free, fat free vanilla pudding mix
1 container (4 oz) orange cream yogurt
1 cup low-fat milk
3 cups ice cubes

1. Combine orange juice concentrate, pudding mix, yogurt, milk and ice cubes in a blender. Cover and blend until smooth. Divide between 2 glasses.

Shrimp and Avocado Salad

8 oz fresh bay shrimp
1 cup shredded carots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tbs champagne vinaigrette
salt and pepepr
1 firm, ripe avocado, halved and pitted

1. Toss shrimp, carrots, peas, corn, and 3 tbs of the vinaigrette in a medium bowl to coat.

2. Season shrimp salad to taste with salt and pepper.

3. Place one avocade half onto each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle remaining 1 tbs vinaigrette over avocado halves and serve.

Iced Brownie Cappuccino

2 shots espresso or 1/2 cup very strong coffee
1 cup ice cubes
1/2 cup sweetened condensed milk
1/2 cup frozen whipped topping, thawed
2 tbs chocolate syrup
3 tbs semisweet chocolate morsels
frozen whipped topping, thawed
chocolate syrup

1. Combine espreso, ice cubes, condensed milk, the 1/2 cup whipped topping the 2 tbs chocolate syrup and the chocolate morsels. Blend until smooth. Divide between 2 glasses. If desired, put some whipped topping on top and top with the chocolate syrup.

Gooey Mud Pie

1 jar (11.75 oz) hot fudge topping, slightly warm
1 9 inch premade chocolate pie cruse
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed
1 bottle (7.25 oz) chocolate shell topping.

Drizzle half of the warm fudge topping ove rbottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 mintues.

Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in 1/4 cup whipped topping. Fold in remaining whipped topping to create a mouselike texture.

Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle 1/4 of the chocolate topping over top of pie. Freeze pie 5 mintues. Repeat drizzling and freezing 3 more times. Cut pie into wedges and serve immediately.

Cover tightly and freeze for up to 3 days.

Lemon Cranberry Pie

1 9-inch baked pastry shell
1 16-oz can whole berry cranberry sauce
2 tbs cornstarch
2 tbs light brown sugar
1 14-oz can low fat or fat free sweetened condensed milk
1/2 cup real lemon lemon juice from concentrate
3 egg yolks
yellow food coloring, optional


Preheat oven to 325'. In small saucepan, combine crnberry sauce, cornstarch and sugar. Over medium heat, cook and stir until thickened and bubbly. Spoon into prepared pastry shell. In small mixer bowl, beat condensed milk, lemon juice, egg yolks nad food coloring if desired until well blended. Spoon evenly over cranberry mixture. Bake 30 mintues. Cool. Chill thoroughly. Garnish with whipped cream and whole cherries if desired. Refrigerate leftovers.

Sesame Chicken Drumettes

1/3 cup teryaki sauce
1 1/2 tbs dry sherry
1 1/2 tbs toasted sesame seeds
1 1/4 lbs chicken drumettes
1 1/2 tbs barbecue sauce
1 1/2 tbs honey
1/4 tsp oriental sesame oil

1. In a large reseable plastic bag , combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate at least 30 mintues or up to a day.

2. Preheat oven to 400'. Line a cookie sheet with foil Using tongs, transfer drumettes to cookie sheet. Discard marinatde. Bake until drumettes are golden brown, about 15 mintues.

3. Mix barbecue sauce, honey and sesame oil in a small bowl. Brush drumettes with honey mixture and bake 5 mintues. Turn drumettes and brush with honey mixture and bake 5 minutes longer.