Original Chex™ Party Mix

Prep 15 MIN

Total 15 MIN

Servings 24

Ingredients

3 cups Corn Chex™ cereal

3 cups Rice Chex™ cereal

3 cups Wheat Chex™ cereal

1 cup mixed nuts

1 cup bite-size pretzels

1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

Steps

1 In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2 Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Open-Faced Pizza Burgers

TOTAL TIME: Prep/Total Time: 30 min.YIELD:12 servings

Ingredients

1-1/2 pounds ground beef

1/4 cup chopped onion

1 can (15 ounces) pizza sauce

1 can (4 ounces) mushroom stems and pieces, drained

1 tablespoon sugar

1/2 teaspoon dried oregano

6 hamburger buns, split and toasted

1-1/2 cups shredded part-skim mozzarella cheese

Directions

1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, sugar and oregano; mix well. Spoon onto buns; sprinkle with mozzarella cheese.

2. Place on ungreased baking sheets. Broil 4 in. from the heat for 2 minutes or until cheese is melted.

3. To freeze for quick lunches later, place the split and toasted buns on a baking sheet. Spoon the meat mixture onto buns; freeze for 1 hour. Transfer to heavy-duty resealable plastic bags or airtight containers.

4. To use frozen burgers: Thaw completely in the refrigerator. Sprinkle with cheese. Broil 4 in. from the heat for 2 minutes or until heated through and cheese is melted. Yield: 12 servings.

Nutritional Facts

1 each: 205 calories, 8g fat (4g saturated fat), 36mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 16g protein.

© 2017 RDA Enthusiast Brands, LLC

   

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