BARBECUE PORK AND PENNE SKILLET

MAKES:

8 servings

TOTAL TIME:

Prep/Total Time: 25 min

INGREDIENTS

• 1 package (16 ounces) penne pasta
• 1 cup chopped sweet red pepper
• 3/4 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/4 cups shredded cheddar cheese
• 1/4 cup chopped green onions

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.

Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions.
Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 8 servings.

NUTRITIONAL FACTS

1-1/4 cups: 428 calories, 11g fat (6g saturated fat), 40mg cholesterol, 903mg sodium, 61g carbohydrate (16g sugars, 4g fiber), 20g protein.

Tips: did full can of broth, whole onion and pepper, 2 cups of cheese.

Use whole can of broth, was a little dry.

I used my own shredded bbq chicken recipe and subbed in chicken broth instead of beef and I am IN LOVE with this dish

RUSTIC ITALIAN TORTELLINI SOUP

MAKES:

6 servings

TOTAL TIME:

Prep: 20 min. Cook: 20 min

INGREDIENTS

• 3/4 pound Italian turkey sausage links, casings removed
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• Shredded Parmesan cheese, optional

Tips:  substitute chicken for sausage.

Use frozen spinach.

I used hot italian sausage and added half a cup of heavy cream at the end 

Use chicken broth instead of water.

DIRECTIONS

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.

Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 6 servings (2 quarts)

NUTRITIONAL FACTS

1-1/3 cups: 203 calories, 8g fat (2g saturated fat), 40mg cholesterol, 878mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 16g protein.

SHRIMP SCAMPI

Tips: We added some spinach after to the pasta after draining the water.

"This recipe needs about a half cup of chicken broth or white wine to keep it from being too dry. Otherwise, it is very, very tasty."

INGREDIENTS

• 3 to 4 garlic cloves, minced
• 1/4 cup butter, cubed
• 1/4 cup olive oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/4 cup lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1/4 cup minced fresh parsley
• Hot cooked angel hair pasta

DIRECTIONS

In a 10-in. ovenproof skillet, saute garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs and parsley. Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve over pasta. Yield: 4 servings

NUTRITIONAL FACTS

1 cup: 395 calories, 30g fat (11g saturated fat), 177mg cholesterol, 420mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 24g protein.

ITALIAN STUFFED SHELLS RECIPE

MAKES:

8 servings

TOTAL TIME:

Prep: 50 min. Bake: 35 min.

INGREDIENTS

• 1 pound ground beef
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 cups hot water
• 1 can (12 ounces) tomato paste
• 1 tablespoon beef bouillon granules
• 1-1/2 teaspoons dried oregano
• 1 large egg, lightly beaten
• 2 cups (16 ounces) 4% cottage cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 24 jumbo pasta shells, cooked and drained

DIRECTIONS

In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes.

Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.

Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer.
Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°. Yield: 8 servings.

Test Kitchen Tips

Get a nutritious boost by adding a 5-ounce package of chopped baby spinach to the cheese mixture.

The sweet aniselike flavor and bright color make basil a great garnish choice for this.

Skillet Mac & Cheese Recipe

TOTAL TIME: Prep/Total Time: 25 min.YIELD:4 servings

Tips:  use whole milk instead of half and half.

Use shredded cheese instead of velveeta.

Double the recipe.

 I also add 1/2 tsp of dry mustard.

Ingredients

• 2 cups uncooked elbow macaroni (about 8 ounces)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 pound process cheese (Velveeta), cubed
• Optional toppings: crumbled cooked bacon, crushed cheddar cheese fish-shaped crackers, chopped fresh chives and freshly ground pepper

Directions

• 1. Cook macaroni according to package directions; drain.
• 2. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted.
• 3. Add macaroni; cook and stir until heated through. Top as desired. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 600 calories, 37g fat (23g saturated fat), 144mg cholesterol, 1185mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 23g protein.

© 2017 RDA Enthusiast Brands, LLC

   

Never-Fail Scalloped Potatoes Recipe

TOTAL TIME: Prep: 25 min. Bake: 1 hourYIELD:6 servings

Tips:  double the sauce.

Doubled the sauce and then added 1/2 cup more milk. For cheese try some grated pepper jack along with cheddar, it's not too spicy hot. I always par-boil my potato slices first and saute' the onions, well worth the extra touches.

added a package of hidden valley ranch mix and perked up the flavor !"

 I cut the prep time down even further with a bag of frozen (but thawed) hash brown potatoes. 

also added some dried chives to the sauce and it added so much flavor!

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups fat-free milk
• 1/2 cup shredded reduced-fat cheddar cheese
• 2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
• 1 cup thinly sliced onions, divided

Directions

• 1. Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.
• 2. Place half of the potatoes in a 8-in. square baking dish coated with cooking spray; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers.
• 3. Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes. Yield: 6 servings.

Nutritional Facts

3/4 cup: 215 calories, 6g fat (4g saturated fat), 18mg cholesterol, 523mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.

© 2017 RDA Enthusiast Brands, LLC

Cinnamon Coffee Cake Recipe

TOTAL TIME: Prep: 20 min. Bake: 1 hour + coolingYIELD:20 servings

Ingredients

• 1 cup butter, softened
• 2-3/4 cups sugar, divided
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (16 ounces) sour cream
• 2 tablespoons ground cinnamon
• 1/2 cup chopped walnuts

Directions

• 1. In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
• 2. Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 20 servings.

Nutritional Facts

1 piece: 340 calories, 16g fat (9g saturated fat), 83mg cholesterol, 299mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 5g protein.

© 2017 RDA Enthusiast Brands, LLC

   

Hints: Moist and delicious. Took the advice to line the pan with cinnamon sugar. Done in about 50 min

Make in Bundt pan.