Red Lentil Thai Chili

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can lowfat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
Taste for salt and seasoning, top with cilantro and lime and serve.

http://www.theppk.com/2010/12/red-lentil-thai-chili/

Chocolate Pretzel Rings

Chocolate Pretzel Rings

Rated: Submitted By: Kim Scurio Prep Time: 25 Minutes Cook Time: 5 Minutes Ready In: 30 Minutes Servings: 24

"'If you like chocolate-covered pretzels, you'll love these simple snacks,' promises Kim Scurio of Carol Stream, Illinois. 'They're fun to make any time of year because you can color-coordinate the M&M's to each holiday.'"

Ingredients:

48 pretzel rings or mini twists 1 (8 ounce) package milk chocolate

kisses 1/4 cup M&M's

Directions:

1.

Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees F for 2-3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.

Orange-Cilantro Black Bean Salad

Course: side dishes PointsPlus™ Value:    2 Servings:  4 Preparation Time:  15 min Cooking Time:  5 min Level of Difficulty:  Easy

Save time by swapping 1 1/2 cups of canned mandarin oranges for the fresh orange segments. Just make sure they're packed in their own juices, not syrup.

Ingredients

	1/2 tsp olive oil
	1/2 medium red onion(s), cut into thin wedges
	2 clove(s) garlic clove(s), finely chopped (medium)
	1/4 tsp Cumin seeds
	1 cup(s) canned black beans, rinsed and drained
	2 Tbsp cilantro, fresh, chopped
	2 tsp red wine vinegar
	2 medium orange(s), peeled, segmented*
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste

Instructions

• In a large skillet, warm oil over medium-high heat. Add onion; sauté 2 minutes. Add garlic and cumin; cook 1 minute more.
  
• Stir in black beans and cook just until heated through. Transfer bean mixture to a medium-size bowl and stir in cilantro, vinegar and oranges. Season to taste and serve. Yields about 3/4 cup per serving.

Pork Chops with Mango Salsa

3/4 inch thick boneless pork chops - 3 chops

1/2 tsp salt

1/2 tsp red pepper

1/2 tsp black pepper

mango salsa

Mix salt and peppers together and coat one side of each pork chop.  Spray oven safe dish with non stick cooking spray and lay chops in pan, pepper side up.  Bake in 425° oven about 35 minutes.  Serve with mango salsa.

Spumoni Chunk Cookies

From the Betty Crocker website

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg
1	cup dried cherries, coarsely chopped
1	cup semisweet chocolate chunks
1	cup salted dry-roasted pistachio nuts, coarsely chopped

Heat oven to 375°F.
In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cherries, chocolate chunks and nuts.
On ungreased cookie sheets, drop dough by heaping tablespoonfuls (or use level 3 tablespoon-size scoop) about 2 inches apart.
Bake 10 to 12 minutes or until edges are golden brown.
Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
Makes 2 dozen

Nutrition Information:

Nutrition Information:

1 Serving (1 Cookie)

• Calories 210
• (Calories from Fat 90),

• Total Fat 10g
• (Saturated Fat 4 1/2g,
• Trans Fat 1g),
• Cholesterol 20mg;
• Sodium 110mg;
• Total Carbohydrate 27g
• (Dietary Fiber 1g,
• Sugars 18g),
• Protein 2g;

Percent Daily Value*:

• Vitamin A 4%;
• Vitamin C 0%;
• Calcium 0%;
• Iron 6%;

Exchanges:

• 1/2 Starch;
• 0 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 Fat;

Carbohydrate Choices:

• 2;

*Percent Daily Values are based on a 2,000 calorie diet.

Swiss Steak Stew

Swiss Steak Stew

Rated:	Prep Time: 15 Minutes	Ready In: 8 Hours 35 Minutes
Submitted By: Deb Deverill	Cook Time: 8 Hours 20 Minutes	Servings: 6

"Serving-sized pieces of boneless round steak are dredged with flour and browned, then layered in a slow cooker with potatoes, onions, canned tomatoes, and seasonings. Corn is added for the last 25 minutes of cooking."

Ingredients:

1/4 cup all-purpose flour 1/2 teaspoon salt 1 1/2 pounds boneless round steak, cut into bite size pieces 1 (14.5 ounce) can Italian-style diced tomatoes

3/4 cup water 3 cups peeled and quartered new red potatoes 1 onion, diced 1 cup sweet corn 1 can mushroom soup

Directions:

1.	In medium bowl combine flour and salt mix well. Add beef and coat well.
2.	Coat a nonstick skillet with cooking spray and heat over medium heat. Add beef and cook until browned.
3.	In a slow cooker layer potatoes, beef and onion. Stir tomatoes with juice, soup, water and any remaining flour mixture together. Pour over top. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 6/13/2010

Taco Soup

Taco Soup II

Rated: Submitted By: Julie Photo By: Melissajean Prep Time: 5 Minutes Cook Time: 45 Minutes Ready In: 50 Minutes Servings: 6

"This is a really good and easy recipe. Top with shredded cheese, and serve with chips."

Ingredients:

2 pounds lean ground beef 1 onion, chopped 1 (4 ounce) can diced green chiles 1 teaspoon salt 1 teaspoon ground black pepper 1 (15 ounce) can pinto beans, drained 1 (15 ounce) can lima beans, drained 1 (1.25 ounce) package taco

seasoning mix 1 1/2 cups water 1 (1 ounce) package ranch dressing mix 1 (15 ounce) can white hominy, drained 1 (14.5 ounce) can stewed tomatoes 1 (15 ounce) can kidney beans, drained and rinsed

Directions:

1.	In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
2.	Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
3.	Top with shredded cheese, and serve with chips.