Ingredients:
2 c. Bisquick
3/4 c. sugar (divided)
3 t. cinnamon (divided)
1/2 c. applesauce
1/4 c. milk
1 egg
2 T. oil
5 T. melted butter
Directions:
Combine Bisquick, 1/4c. sugar and 1 t. innamon.
Stir in applesauce, milk, egg and oil until well mixed.
Fill greases muffin pan 2/3 full.
Back at 400 for 10 min.
In a bowl mix 1/2 c. sugar with 2 t. cinnamon.
Dip hot puffs in bowl of melted butter and then in bowl of cinnamon and sugar.
Ingredients:
2 teaspoons olive oil
1/4 cup diced onion
4 garlic cloves, minced
4 boneless skinless chicken breast halves
4 tablespoons brown sugar
Directions:
Heat oven to 450°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.
Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.
Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.
Bake at 450°F. for 20 to 30 minutes or until chicken is fork-tender and juices run clear.
Ingredients:
1 Tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes
1 4 oz can diced green chiles
1 cup rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken stock
1 cup shredded cheddar/jack cheese
S & P to taste
Optional toppings:
Sour cream
Cilantro
Green Onions
Tomatoes
Avocado
Directions:
In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.
Ingredients
1 pound ground beef or turkey
1 (14.5 oz) can petite diced tomatoes, drained
1 packet taco seasoning
1 C cheese, divided
1/4 C salsa verde
15 crunchy taco shells
Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top
Instructions
Preheat oven to 400 degrees.
Brown and drain meat.
Stir tomatoes, seasoning, 1/2 C cheese, and salsa into meat.
Arrange taco shells standing up in a 9x13" pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
Sprinkle remaining 1/2 C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice
Ingredients:
3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into 1/2-inch-thick slices
1 can (14.5 oz.) diced tomatoes, undrained
1 onion, chopped
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3/4 cup KRAFT Shredded Mozzarella Cheese, divided
Directions:
Cook pasta as directed on package, omitting salt.
Meanwhile, cook sausage in large nonstick skillet on medium-high heat 10 min. or until done, stirring occasionally; drain. Return sausage to skillet. Add tomatoes, onions and dressing; stir. Cook 5 min. or until onions are heated through, stirring occasionally.
Drain pasta; place in large bowl. Add sausage mixture and 1/2 cup cheese; mix lightly. Sprinkle with remaining cheese.
Ingredients:
8 chicken breast tenders
1 bottle Catalina dressing (I used fat free)
1 can crushed pineapples
1 packet onion soup mix
1 bell pepper
Directions:
Preheat oven to 350.
Line bottom of baking dish with chicken. Slice/dice bell pepper on top of chicken.
Mix Catalina, pineapples and onion soup mix together in a bowl. Pour mixture on top of chicken.
Bake for 45 minutes or until chicken is done.
Serve over rice (I used brown rice).
** if you use the chicken breast tenders and fat free Catalina this recipe has 234 calories per serving (not including the rice) **
Ingredients:
4 boneless chicken breasts
1 tablespoon olive oil
1 large onion
1 large green bell pepper
1 cup sliced mushrooms
1 clove garlic
1 teaspoon Italian seasoning
Salt & pepper to taste
1 tablespoon dijon mustard
1/2 cup shredded mozzarella cheese
Directions:
Grill chicken until cook thoroughly.
Heat oven to 350 degrees.
Warm olive oil in pan, cook onion, bell peppers, and mushrooms until soft. Add in garlic and Italian seasoning and mix together and set aside.
Slice up chicken breasts and place in bottom of 8x8 baking dish. Spread dijon mustard across the chicken. Top with cooked vegetables and then add on mozzarella cheese.
Bake for 10 minutes until cheese is bubbly and melted.
