1 pound ground beef
1 package Sloppy Joe's Seasoning
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1 can (4 ounces) green chilies, chopped
8 hamburger rolls or flour tortillas
shredded cheese (optional)

In a large skillet, brown ground beef. Drain fat.
Add Seasoning, pinto beans, tomato sauce, ketchup and chiles. Cover and simmer 10 minutes.
Serve over hamburger rolls or place 3 tablespoons mixture along center of 8 warmed flour tortillas; garnish with shredded cheese, if desired. Fold over edges of tortillas.

8 Servings

2 pounds ground chuck
1 onion, chopped
1 10 3/4 ounce can cream of chicken soup
1 package tater tots
1 1/2 cups cheddar cheese, shredded

Brown ground beef. Add salt, pepper and chopped onion.
Spread cream of chicken soup on top of meat. Pour tater tots on top, cover with cheese, Bake for 40 minutes at 350 degrees.

8 Servings

1/2 pound spaghetti, broken up into thirds
1/3 cup seasoned bread crumbs
2 cups bottled spaghetti sauce
1 cup mozzarella cheese, shredded
4 ounces pepperoni, chopped
4 eggs, large, lightly beaten
3 tablespoons grated Parmesan cheese

In large saucepan of lightly salted water, cook spaghetti one minute less than directed on package. Drain.
Heat oven to 350. Coat 10 inch skillet with nonstick cooking spray. If handle is not ovenproof, wrap with foil.
Coat with crumbs. In bowl, combine spaghetti, pasta sauce, mozzarella and pepperoni. Stir in beaten eggs. Spoon mixture into prepared skillet. Bake in 350 degree oven 30 minutes.
Sprinkle with parmesean, bake until cheese is golden brown, 10 minutes. Let cool 10 minutes. Cut into 6 wedges.

6 Servings

2/3 cup salsa
8 8-inch flour tortillas (optional)
1/2 cup water
1 medium yellow or green sweet pepper, cut into squares
1/2 cup cooked or canned black beans, rinsed and drained
1 teaspoon chili powder
1/2 cup frozen whole kernel corn
1 1- to 1.5-ounce envelope fajita seasoning mix
Nonstick spray coating
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 small onion, cut into thin wedges
1 small zucchini, bias-sliced
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (optional)
2 tablespoons cooking oil


For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Add chicken to marinade. Stir to coat. Let stand at room temperature for 15 minutes.
Spray a large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet.
Drain chicken; discard marinade. Add chicken to skillet. (If necessary, add 1 tablespoon cooking oil during cooking.) Cook and stir for 4 to 5 minutes or until no pink remains. Return vegetables to skillet. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.

If you need dinner in a flash, this recipe goes from stove top to table in just 20 minutes. Use your favorite enchilada sauce, mild or hot.


Salt
1 tablespoon vegetable oil
Sour cream
1/4 cup prepared enchilada sauce
1 can (4 oz.) whole green chilies, drained and cut into thick strips
Warm tortillas
Freshly ground black pepper
1 pound chicken cutlets (about 1/2 inch thick)
2 tablespoons chopped fresh cilantro
4 ounces sliced Monterey Jack cheese

Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken cutlets with salt and pepper. Add cutlets to skillet and saute until golden brown and cooked through, 2 to 2-1/2 minutes per side. Reduce heat to medium.
Spoon enchilada sauce over chicken; top with chilies and cheese. Cover and cook until cheese melts, about 3 minutes.
ransfer to serving platter and sprinkle with cilantro. Serve with sour cream and tortillas. Makes 4 servings.

1 pound ground Beef Top Round, cooked
1 12 oz. can green peas
1 12 ounce corn, creamed
1 12 ounce can green beans, drained
6 potatoes, peeled and cubed, or leftover mashed potatoes
2 tablespoons flour
2 cups water
dash salt and pepper
1 dash garlic powder
2 cups cheddar cheese, shredded - or slices of American cheese

Cook amd mash potatoes. Brown beef, drain all but 1 tablespoon drippings. Add seasonings and water, simmer until gravy thickens. Layer meat, hamburger gravy,vegetables, potatoes and cheese. Bake at 350 for 20 minutes. Remove from oven when cheese is melted.
8 Servings

This is nothing short of awesome! And oh, so easy!

3 cups cooked chicken, cubed or shredded
1 12 oz. can chicken broth
1 10 3/4 ounce can cream of chicken soup
1 12 oz. can canned corn, (Mexicorn), drained
1 12 oz. can black beans, drained and rinsed
1 8 oz. bottle green taco sauce or Tomatillo Salsa
1/4 cup salsa
9 corn tortillas
3 cups cheddar cheese, shredded - may use the Mexican flavored cheese


In a large bowl, whisk together the soup and half of the broth. Stir in the green taco sauce, salsa, corn, black beans and one cup of the cheese.
Place one layer of corn tortillas over bottom of a 13x9" baking dish. Top with half of the chicken mixture. Repeat layers ending with a layer of corn tortillas. Top with remaining cheese and pour remaining chicken broth over the casserole.
Bake at 350 for about 30 minutes or until bubbly.

8 Servings

1 package lasagna noodles
2 4 oz. cans shrimp, baby, or 1 cup fresh shrimp, cooked
2 6 1/2 oz. can crab meat, 1 1/2 cups fresh
2 tablespoons butter or margarine
2 tablespoons flour
2 cups half and half
salt and pepper, to taste
1/2 cup feta cheese, with sun dried tomatoes and basil
1/4 cup Parmesan cheese
1 teaspoon garlic, minced
1/2 cup mozzarella cheese, shredded
1 slice bread, crumbled into crumbs

Cook lasagna noodles for 5 minutes, drain.
In medium sized saucepan, melt the butter or margarine. Add flour and salt and pepper, cook until bubbly. Add the half and half and stir until blended well. Add the cheeses and continue stirring until cheese is melted and mixture thickens. Add the garlic and seafood, stir well. Remove from heat.
In small baking pan, layer the noodles and seafood sauce. Top with cheese and breadcrumbs. Bake at 350 for 45 minutes.

8 Servings

Eight 8-in. flour tortillas
1 cup preshredded Cheddar cheese (4 oz)
1 cup frozen chopped red bell peppers, thawed
1/4 cup sliced scallions
1/4 cup chopped cilantro (optional)
4 tsp vegetable oil

Note: Next time you make bean soup, serve these Mexican “grilled cheese” sandwiches on the side.

Sprinkle 4 tortillas with 1/2 cup of the cheese, the red peppers, scallions and cilantro. Top with remaining 1/2 cup cheese and tortillas.
Heat 1 tsp oil in each of two nonstick skillets over medium heat. Cook a quesadilla in each about 2 minutes per side, turning once, until tortillas are crisp and cheese is melted; repeat with remaining quesadillas. Cut in wedges.

4 Servings

1 pound salmon fillets
1 1/2 cups water
1/2 cup dry white wine or water
2 green onions, sliced
1 bay leaf
1/2 of a 10-ounce package frozen no-salt-added chopped spinach
1/8 teaspoon ground nutmeg
1/4 cup shredded part-skim mozzarella cheese
Freshly ground black pepper
Lemon slices (optional)

Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork.
Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible.
Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.
Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.

Serves 4

pizza crust
1/2 cup mayonnaise
1/4 cup honey mustard
1 tablespoon horseradish
salt and pepper
1 cup sirloin tip steaks, thinly sliced, bite-sized pieces
1 onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup fresh mushrooms, thinly sliced
1 clove garlic, minced
1 cup mozzarella cheese
1/2 cup cheddar cheese, shredded


Combine mayonnaise, mustard, horseradish, salt and pepper in small bowl, set aside. Saute onion in small amount of oil until almost browned. Add peppers and mushrooms, cook until soft. Stir in garlic and steak, heat through.
Top pizza crust with sauce, meat and vegetable mixture then cheeses. Bake in 400 degree oven for 10-12 minutes.

6 ounces turkey breast tenderloin
1 14½-ounce can dried tomatoes with basil, garlic and oregano
3/4 cup skim-milk ricotta cheese
1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese
2 tbsp. nonfat liquid egg substitute
2 tbsp. chopped fresh cilantro
salt and freshly ground black pepper to taste
1/2 cup chopped white onion
1 tsp. minced roasted garlic
1/2 tbsp. chili powder
Tortillas

Preheat oven to 400 F.
In a food processor, chop up the turkey breast.
In a skillet, add onion and 2/3 cup chopped turkey.
Add tomatoes, garlic and chili powder, and cook about 2 minutes.
In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper.
Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture.
Top with the fourth tortilla and cover with aluminum foil.
Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.

1 cup fat-free, less-sodium chicken broth
2 (4.5-oz.) cans chopped green chilies, divided
1-3/4 lbs. skinned, boned chicken breasts
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup (2 oz.) tub-style light cream cheese
1 (10-oz.) can enchilada sauce
12 6" corn tortillas
Cooking spray
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
1 oz. tortilla chips, crushed (about 6 chips)


Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Makes 8 servings.

Nonstick cooking spray

2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
Fresh basil sprigs (optional)


Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside.
Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.
Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish servings.

Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.

Serves 8

1 pizza crust, Boboli or other pre baked pizza crust
2 cups mixed grilled veggies
2 cups mozzarella cheese, cheddar and Parmesan
1/2 cup pizza sauce
dash oregano

Assemble pizza:

Place crust on pizza pan. Top crust with the pizza sauce, grilled vegetables, grated cheeses and oregano. Bake at 400 degrees for about 10 minutes.


4 Servings

4 eggplants, sliced 1/2" thick
dash salt
2 cups seasoned bread crumbs
2 eggs, beaten
4 cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese


Sprinkle salt on slices of eggplant. Let sit for 30 minutes, blot moisture from eggplant slices.

Dip each slice of eggplant in egg then in bread crumbs. Fry in a small amount of oil until browned on both sides. Drain on paper towels.

Put one cup of sauce on bottom of 13x9" baking dish. Layer eggplant slices, top with sauce then cheeses.

Bake for 30 minutes at 350 or until cheese is bubbly.

8 Servings

1/2 lb broccoli florets
1 cup sliced zucchini
1 cup sliced fresh mushroom
1 cup thinly sliced carrot
1 tablespoon olive oil
8 ounces spaghetti
1/4 cup chopped onion
3 cloves minced garlic
2 tablespoons butter
2 tablespoons flour
3 tablespoons chicken bouillon
1 teaspoon thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

In lg skillet, saute broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.
Set aside. Cook spaghetti according to pkg directions.
In another saucepan, saute onion and garlic in butter for 30 seconds.
Stir in flour, bouillon and thyme.
Slowly add milk, bring to a boil.
Cook and stir for 2 minutes.
Reduce heat to low; stir in cheeses.
Add vegetables; heat through.
Drain spaghetti; toss with vegetable mixture.

1/4 cup butter or margarine
4 ounces dried beef
2 tablespoons finely chopped onion
3 tablespoons all-purpose flour
1 cup milk
1 cup sour cream
1 can (4 ounces) chopped mushrooms, drained
1 cup shredded Cheddar cheese
2 tablespoons chopped parsley (2 teaspoons dried parsley flakes)
salt and pepper to taste


Preparation:

Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.

Recipe for creamed chipped beef on toast serves 4.

2 cups cooked chicken, chopped
1 cup cheddar cheese, mexican blend, shredded
2 tablespoons taco seasoning mix
1 cup sour cream
1 cup salsa
4 flour tortillas


Mix chicken with seasoning mix. Melt 1 tsp. butter in skillet. Place tortilla in preheated skillet, top with chicken and cheese, fold in half. Grill on both sides until lightly toasted and warmed through.

Remove from pan, cut into triangles. Serve with sour cream and salsa.

From Southern Living

2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) package frozen chopped spinach, thawed and well drained
2 cups (8 ounces) shredded Cheddar cheese
1 (6-ounce) jar sliced mushrooms, drained
1/4 teaspoon pepper
1 cup sour cream
6 lasagna noodles, cooked and drained
1 cup grated Parmesan cheese
3/4 cup to 1 cup chopped pecans


Stir together chicken and next 6 ingredients.
Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.

Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.

Yield: Makes 6 servings