Chicken Tamales

Ingredients:

• 14 corn husks or foil.
• 2-3 lb rotisserie chicken, meat shredded.
• 1 cup shredded Mexican blend cheese.
• 1/2 cup chopped fresh cilantro
• 1/2 cup frozen green peas
• 1/2 cup drained and halved olives
• 2 cups salsa
• 2 cups self-rising yellow cornmeal mix

 Directions:

1. Soak the husks in warm water. Soak for 30 minutes or until they are soft and pliable.
2. Mix the filling, while husks soak. Stir together the chicken, cheese, cilantro, pease, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
3. Unfold the soaked husks wide end up, on a work surface. Starting at the top edge spoon 2/3 cup filling down the center and mold into 4x2" rectangle, leaving room at the bottom for folding.
4. Roll up the tamale jelly roll style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks and filling.
5. Add 1" of water to a deep pot with a tight fitting lid, place a steamer basket in the pot. Arrange the tamales upright (closed end down) in the basket. Bring the water to boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water if needed.
6. Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter, untie and open the husks then garnish.

Skillet Shepherd's Pie

Ingredients:

• 1 lb lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme leaves
• 1/4 tsp pepper
• 3 cups frozen mixed vegetables
• 1 can (14.5 oz diced tomatoes, drained)
• 1 jar (12 oz) Bistro Au Jus gravy (Heinz)
• 1 container (2 lb) refrigerated mashed potatoes
• 2 tbsp grated parmesan

Directions:

1. Heat broiler. Heat ovenproof nonstick skillet over medium-high heat. Add ground beef, onion, garlic, thyme and pepper; cook, breaking up meat, 5 minutes or until browned. Stir in vegetables, tomatoes and gravy; simmer, covered, 5 minutes.
2. Meanwhile, heat potatoes in microwave as package directs. Drop spoonfuls of potatoes on top of beef mixture; sprinkle with Parmesan. Place under broiler for 3-5 minutes until topping is browned.

Monterey Shrimp

Ingredients:

• 1 lb peeled/deveined shrimp
• 1 avocado
• 3-4 garlic cloves
• 3 tbsp butter
• 1/4 cup sour cream
• 1 tbsp crumbled blue cheese
• 1 9 oz package linguini
• 1 tbsp basil pesto
• 1 1/2 tsp season salt
• 2 tbsp flour
• 1/4 cup white wine

Directions:

1. Cut avocado in half lengthwise; twist one half away from seed and reserve for garnish. Cut remaining half into strips and then cut into bite-size pieces (discarding skin); set aside.
2. Fill large saucepan half full of water. Cover and bring to boil on high for pasta.
3. Preheat large saute pan on medium-high 2-3 minutes. Place flour and seasoned salt into a zip top bag; shake to mix. Add shrimp; seal tightly and shake to coat.
4. Place butter in pan; swirl to coat. Crush garlic cloves into saute pan. Add shrimp; cook 2 minutes, stirring occasionally until shrimp just begin to turn pink.
5. Reduce heat on shrimp to low. Stir in avocado and remaining ingredients (except pasta.) Simmer 5-7 minutes, stirring occasionally, or until sauce thickens.
6. Stir pasta into boiling water, cook per directions on box or until desired tenderness.
7. Drain pasta and stir into shrimp until blended.

Pasta Like A Rock Star

Ingredients:

• 1 450g package penne
• 3 tbsp butter
• 2 tbsp extra virgin olive oil
• 4 cups thinly sliced mushrooms
• 1/2 cup finely chopped green onions
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 2 tbsp dry marsala
• 1 bunch asparagus, cut into 3/4" pieces
• 1/4-1/2 cup chopped fresh herbs (parsley, tarragon, chives)
• 1/2 cup grated parmigiano-reggiano

Directions:

1. Bring to a boil in a small pot, with 1" or water. Add the asparagus for thirty seconds, only to blanch it briefly. Remove into a strainer, and briefly rinse with cold water just until cool. Set aside.
2.  Cook the penne according to package directions, but more al dente than suggested (there is ample liquid in the sauce for it to absorb.) Reserve 1/2 cup pasta water before draining.
3. Meanwhile, heat the butter and olive oil in a saucepan over medium-high heat. Once it is bubbling, add the mushrooms and cook 5 minutes. Lower the heat, and add the onions and garlic; cook 4-5 minutes until the onions soften.
4. Add the wine, and cook until evaporated, 1-2 minutes. Add the chicken broth and cook until the mushrooms are tender and the pan is almost dry. Add the marsala and salt.
5. Add the cooked penne, asparagus, reserved pasta water, herbs, and cheese to the saucepan. Continue to cook until heated through, being careful not to overcook the pasta, but trying to have most of the liquid absorbed by it, 3-4 minutes. Check for seasoning!

Tomato Pie

Ingredients:

• 1 double 9" pie crust
• 4-5 tomatoes, sliced
• 1/4 cup fresh basil, chopped
• 2 cups shredded cheddar cheese
• 1/2 cup shredded Parmesan cheese
• 3/4 cup light mayonnaise
• 1-2 large garlic cloves, minced
• salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.
2. Mix together cheeses, mayonnaise, garlic, salt and pepper in a bowl. Set aside.
3. Line a 9" pie pan with one pie crust. Layer half of the sliced tomatoes in the bottom of the crust. Sprinkle with fresh basil. Spread (or dollop) half of the cheese mixture over tomatoes and basil.
4. Repeat another layer of tomato, basil and cheese. Place second crust over the top of the pie and prick with fork.
5.  Bake for about 40-50 minutes, or until crust is a golden brown. Check on crust after 20-30 minutes and cover edges of crust with foil if they are getting too brown.

Lemony Chicken & Orzo

Ingredients:

• 4 Boneless, Skinless Chicken Breast Halves
• 1/2 tsp each salt and black pepper
• 1 Can (14.5 oz) low-sodium chicken broth
• 1/3 cup lemon juice
• 2 tsps honey
• 2 1/2 tbsp low fat sour cream
• 3/4 cup orzo
• 8 oz green beans, cut into 1" pieces

Directions:

1. Cut chicken into 1" cubes. Sprinkle with 1/4 tsp each salt and pepper.
2. Pour broth and lemon juice into a stock pot; bring to a boil and add chicken. Cover and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.
3. Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5 minutes. Stir in remaining 1/4 tsp salt and pepper; whisk in honey and sour cream.
4. Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time. Stir chicken back into pot and serve.

Argentine Lasagna

Ingredients:

• 1 pound ground beef
• 1 large sweet onion, chopped
• 1/2 pound sliced fresh mushrooms
• 1 garlic clove, minced
• 1 can (15 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1/4 tsp pepper
• 4 cups (16 oz.) shredded part-skim mozzarella cheese, divided
• 1 jar (15 oz.) Alfredo sauce
• 1 carton (15 oz.) ricotta cheese
• 3 cups frozen peas, thawed
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 package (9 oz.) no-cook lasagna noodles

Directions:

1. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
2. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
3. Spread 1 cup meat sauce into a greased 13x9-inch baking dish. Layer with noodles, 1 1/4 cups meat sauce and 1 1/4 cups spinach mixture. Repeat layers three times. Sprinkle with remaining mozzarella cheese. (Pan will be full.)
4. Cover and bake at 350 for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and serve with Parmesan cheese if desired.

 

Cheesy Red Beans & Rice

Ingredients:

• 1 can (15 1/2 oz.) kidney beans, drained, rinsed
• 1 can (10 oz.) Ro*Tel Diced Tomatoes & Green Chilies, undrained
• 2 cups instant white rice, uncooked
• 2 cups water
• 7 oz. (1/2 of 14-oz. pkg.) Oscar Mayer Turkey Smoked Sausage, sliced, halved
• 6 oz. Velveeta Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes
• 1 small onion, chopped
• 2 tsp. chili powder

Directions:

1. Heat oven to 350. Combine all ingredients.
2. Spoon into 13x9-inch baking dish sprayed with cooking spray.
3. Bake 45 to 50 minutes or until rice is tender and mixture is heated through.

*Substitute: Prepare using Velveeta 2% Milk Pasteurized Prepared Cheese Product.*

Cheesy Italian Pasta Bake

Ingredients:

• 1 1/2 cups wagon wheel pasta, uncooked
• 1 lb. extra lean ground beef
• 1 large carrot, shredded (about 1 cup)
• 1 large zucchini, shredded (about 1 cup)
• 1 red pepper, chopped
• 1 can (8 oz.) pizza sauce
• 1/2 lb. (8 oz.) Velveeta 2% Milk Pasteurized Prepared Cheese product, cut into 1/2-inch cubes

Directions:

1. Heat oven to 350. Cook pasta as directed on package. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Stir in vegetables and sauce; cook 5 minutes or until vegetables are tender. Drain pasta. Add to meat mixture along with Velveeta; mix well.
2. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with Parmesan.
3. Bake 15 to 20 minutes or until heated through.

*Health Living: Save 50 calories and 6 grams of fat, including 3 grams of saturated fat, per serving by preparing with whole wheat pasta, extra lean ground beef and Velveeta 2% Milk Pasteurized Prepared Cheese Product.*

Velveeta Tuna Noodle Casserole

Ingredients:

• 4 cups egg noodles, cooked, drained
• 1 pkg. (16 oz.) frozen peas and carrots
• 2 cans (6 oz. each) tuna, drained, flaked
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1/3 cup milk
• 3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 1 can (2.8 oz.) French fried onion rings

Directions:

1. Heat oven to 400. Combine all ingredients except onions in a 13x9-inch baking dish; cover with foil.
2. Bake 45 minutes or until heated through; stir.
3. Top with onions.

*Variation: Prepare using reduced-fat condensed cream of mushroom soup and Velveeta 2% Milk Pasteurized Prepared Cheese Product.*

Cheesy Chicken & Broccoli Bake

Ingredients:

• 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
• 1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
• 1 can (10 3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

Directions:

1. Heat oven to 350.
2. Prepare stuffing mix as directed on package; set aside.
3. Combine remaining ingredients; spoon into 13x9-inch baking dish.
4. Top with stuffing. Bake 40 minutes or until chicken is done.

*Substitute: Substitute frozen mixed vegetables, thawed and drained, for the broccoli florets.*