Layered Mexican Dip
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
15 oz. fat-free refried beans
1/2 cup low-fat sour cream
1/4 cup diced green peppers
1/4 cup diced green onion
1/2 jar Corn, Black Bean Salsa or to taste
1/2 cup reduced-fat shredded Cheddar cheese
Baked tortilla chips
Directions
Layer first 6 ingredients on a serving platter or in single-serving cups; serve with baked tortilla chips.
Serves 6.
Warm Chicken Pizza Dip
Ingredients
1 packet Warm Pizza Dip Mix
8 oz low-fat cream cheese
12.5 oz. can 95% fat-free chicken breast, drained
2-3 Tbsp. shredded Cheddar cheese
Slice French Bread
Directions
Combine first 3 ingredients; microwave gently until heated through. Top with cheese; microwave an additional 20 seconds or until cheese melts. Serve with sliced French Bread.
Serve 12
Tip: Try it baked! Bake 15-20 minutes at 350 degrees until golden brown & bubbly.
Italian White Bean Salad
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
2 Tbsp. Dried Tomato & Garlic Pesto Mix
3 Tbsp. water
1 Tbsp. oil
15 oz. can white beans, rinsed and drained
1 cup diced tomato
1/4 cup finely diced celery
1 Tbsp. shredded Parmesan cheese
Directions
Combine first 3 ingredients; microwave 1 minute. Stir warm pesto into beans; chill 30 minutes. Add tomato and celery to bean mixture; garnish with Parmesan cheese. Serve chilled or at room temperature.
Makes 6 servings. Tip: Serve in lettuce cups for a pretty presentation.
Spinach & Herb Brown Rice
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
1 1/2 cups brown rice
2 cups water
1 cup chicken broth
3 Tbsp. Spinach & Herb Dip Mix
2-3 Tbsp. fresh lemon juice
2-3 Tbsp. crumbled feta cheese
Salt & pepper to taste
Directions
Combine first 4 ingredients; bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until rice is tender. Stir in lemon juice; garnish with feta cheese, and season with salt and pepper. Serves 6.
Rustic Herb Slow-Cooked Turkey Breast
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
3 lb. boneless turkey breast, thawed if frozen
1 Tbsp. olive oil
2-3 Tbsp. Rustic Herb Seasoning
Directions
Place turkey breast in a greased slow cooker; brush with olive oil and sprinkle with Rustic Herb Seasoning. (Do not add any liquids) Heat on low 8-10 hours. Makes 6 servings. Suggested Sides: Garden Salad, baked potatoes or steamed vegetables.
Simple Taco Salad
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
1 1/2 lbs. boneless, skinless chicken breasts, cubed
2 Tbsp. Simply Salsa™ Mix
14.5 oz. can petite diced tomatoes
Torn lettuce
15 oz. can black beans, rinsed and drained
1 cup reduced-fat shredded Cheddar cheese
1 cup low-fat sour cream
1/4 cup sliced black olives
Directions
Sauté chicken in a lightly greased skillet until no longer pink. Add Simply Salsa™ Mix and tomatoes. Cover; simmer 1 hour or until chicken mix is very tender. Divide lettuce among 6 dinner plates; top with equal amounts of chicken (warm or cold), black beans, Cheddar cheese, sour cream and black olives.
Serves 6.
Everyday Turkey Burgers
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
1 1/2 lbs. ground turkey breast
2 tsp. Everyday Grillin'™ Seasoning or to taste
2 egg whites, beaten
1/4 cup unseasoned breadcrumbs
6 whole wheat hamburger buns
6 slices reduced-fat American cheese
Sliced tomato, red onion and lettuce
Directions
Combine first 4 ingredients. Shape meat mixture into 6 patties; grill or broil until no longer pink in the middle. (Oil grill or broiler to prevent sticking.) Serve patties on buns topped with remaining ingredients. Serves 6. Suggested Sides: Fresh veggies with Spinach & Herb Dip Mix prepared with low-fat mayonnaise and sour cream.
Mediterranean Fish
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
1/4 cup Dried Tomato & Garlic Pesto Mix
2 Tbsp. olive oil or Roasted Garlic Infused Oil
1/4 cup water
6 (4 oz.) white fish fillets
Salt to taste
Sliced lemon for garnish
Directions
Preheat oven to 450°. Combine first 3 ingredients; stir to blend. Place fish in a greased baking dish; pour pesto mixture over fish. Roast for 7-8 minutes or until fish flakes easily. Season with salt to taste, and garnish with fresh lemon slices. Serves 6.
Suggested Sides: Steamed vegetable sprinkled with Mama Mia™ Marinara Sauce Mix.
Mama Mia Chicken & Vegetables
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
1 1/2 lbs. boneless, skinless chicken, cut into strips
3 Tbsp. Mama Mia™ Marinara Sauce Mix
8 oz. sliced fresh mushrooms
2 small zucchini, sliced
1 red bell pepper, sliced
2 medium tomatoes, cut into wedges
12 oz. whole wheat pasta, prepared
Directions
Sauté chicken in a lightly greased large skillet until no longer pink. Add Mama Mia™ Marinara Sauce Mix, mushrooms, zucchini and bell pepper; sauté, covered, 4-5 minutes or until vegetables are crisp-tender. Stir in tomatoes; heat through. Serve over pasta. Serves 6.
How You Bean? Brownies
Ingredients
Truffle Fudge Brownie Mix
15 oz. can black beans, undrained
Directions
Preheat oven to 350°. Puree black beans in food processor or blender until smooth; stir into brownie dry mix (do not add butter or eggs). Stir to blend; spread in greased 8 x 8 baking pan. Bake for 30 minutes. Cool completely. Serves 8-10.
Tip: Stir in 1 tsp. instant espresso powder for even richer flavor.
Lightened Almond Pound Cake Trifle
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
Absolutely Almond Pound Cake Mix™
1 cup water
3/4 cup applesauce
1 oz. pkg. instant sugar-free vanilla pudding mix
1 1/2 cups skim milk
8 oz. sugar-free non-dairy whipped topping, thawed
2 cups hulled and sliced fresh strawberries
2 cups fresh blueberries
Plus more berries for garnish
Directions
Combine first 3 ingredients; stir to blend. Pour batter into a greased 9 x 5 loaf pan; bake as directed on the package. Cool completely; cube. Combine pudding and milk, whisk 2 minutes; fold in whipped topping. Layer cake cubes, pudding mixture and berries in a clear glass bowl or individual trifle bowls. Cover; chill 1 hour. Garnish with additional berries.
Serves 10-12.
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