Recipes for vote

Here are this week's recipes. We will discuss the winner on Thursday, Sept. 4.

Recipe #1: Beef, Cheese, and Noodle Bake


INGREDIENTS:
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

INSTRUCTIONS:
Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

NUTRITIONAL INFO:Healthy Units: 6 per servingCALORIES 283 (24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); PROTEIN 22.3g; CHOLESTEROL 46mg; CALCIUM 209mg; SODIUM 622mg; FIBER 2.1g; IRON 3.1mg; CARBOHYDRATE 30.1g

Recipe #2: Provolone Chicken on Portobello Caps

INGREDIENTS:
2 (5- to 6-inch-wide) portobello mushrooms, stems removed and chopped
2 boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons plus 1 teaspoon olive oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 teaspoon pepper
2 tablespoons dry vermouth or lower-sodium chicken broth
2 teaspoons chopped fresh chives

1. Heat oven to 400°F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down.

2. Place chicken in shallow dish. Combine soy sauce, 2 tablespoons of the oil and garlic in small bowl. Brush half of the mixture over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.

3. Bake mushroom caps 15 to 20 minutes or until tender but not limp, turning once.

4. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 teaspoon oil in medium skillet over medium-high heat until hot. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet. Top each breast with 1 cheese slice; sprinkle with pepper. Pour vermouth and reserved chicken marinade into pan; partially cover and reduce heat to medium-low. Cook 3 to 4 minutes or until cheese melts and chicken is no longer pink in center.

5. Place mushroom caps gill-side up on plates; top with chicken mixture. Drizzle with pan juices. (If juices are very thin, increase heat and cook until reduced). Sprinkle with chives

I forgot to announce last week's winner....

It's the stuffed peppers. We will discuss on Thursday 8/28.

Vote for discussion on 8/28

Here are the recipes up for vote this week. Voting will end Thursday 8/21 when we discuss last week's winner.

Recipe #1 - Saucy Pork Medallions

Prep Time:5 min
Total Time:20 min
Makes:6 servings

INGREDIENTS:

1 large pork tenderloin (1-1/2 lb.)
2 tsp. oil
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package

DIRECTIONS:

CUT pork crosswise into 3/4-inch-thick slices.

HEAT oil in large nonstick skillet on medium-high heat; add pork. Brown 5 min., turning once. Stir in peas, gravy and dressing; bring to boil. Reduce heat to medium-low. Spoon prepared stuffing around edge of skillet; cover.

SIMMER 10 min. or until stuffing is heated through and pork is cooked through.

NUTRITION: CALORIES - 430, FAT - 18g, FIBER - 4g


Recipe #2 - Tri color Stuffed Peppers

Prep Time:15 min
Total Time:55 min
Makes:6 servings, one stuffed pepper half each

INGREDIENTS:

2 pouches (1 cup each) frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen whole kernel corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese, divided
1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed
1/2 cup water

DIRECTIONS:

PREHEAT oven to 400°F . Mix crumbles, corn and salsa in large nonstick skillet; cook on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Add rice and 1/2 cup of the cheese; mix well.

SPOON burger mixture evenly into pepper halves; place in 13x9-inch baking dish. Pour water into dish; cover with foil.

BAKE 30 min. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional 10 min. or until burger mixture is heated through and cheese is melted

Winner for Discussion on 8/21

Recipe #1 -- Cheddar Chicken

Let's Vote! Discussion on 8/21

Here are the recipes up for this week's vote. Voting ends Thursday morning, 8/14 when we discuss last week's winning recipe: Caesar burgers. We will discuss the winner of this vote on Thursday, 8/21.

Recipe #1 -- Cheddar Chicken

Cheddar Chicken
"A quick and easy coated chicken recipe for busy people on the go!"
PREP TIME 30 Min
COOK TIME 40
MinREADY IN 1 Hr 10 Min

INGREDIENTS:
*1 cup crushed cornflakes cereal (SUB PANCO BREAD CRUMBS!)
* 3/4 cup grated Parmesan cheese
* 1/4 cup shredded Cheddar cheese
* 1/2 cup butter, melted
* 8 skinless, boneless chicken breast halves

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
3. Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
4. Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

Recipe #2 -- Honey and Spice Glazed Pork Chops
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=491634

Ingredients
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS:
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.

Yield
4 servings (serving size: 1 pork chop and 1 tablespoon glaze)

Nutritional Information
CALORIES 321(34% from fat); FAT 12.1g (sat 4.1g,mono 5.5g,poly 0.9g); IRON 1.3mg; CHOLESTEROL 92mg; CALCIUM 50mg; CARBOHYDRATE 18.7g; SODIUM 557mg; PROTEIN 34g; FIBER 0.3g


And since everyone's making it, here's the Buffalo Chicken in the crock recipe. This is just so we all have it for future reference.

INGREDIENTS:
4 chicken breasts
1/2 C. Frank's
2 T white vinegar
2 T melted margarine/butter

DIRECTIONS:
Place everything in crock pot. Cook on low for 8 hours. Shred. Cook on low for 20 minutes to soak up the sauce.

SERVING SUGGESTIONS:

May be served over salad, pasta or rice. Can be used on sandwiches. May be topped with blue cheese dressing.

And the Winner Is.....................

RECIPE #2 - CAESAR BURGERS!!

We will discuss this recipe on Thursday, 8/14. Enjoy!

Recipe Vote for discussion on 8/14

Here are the recipes up for vote this week. We will discuss them on Thursday 8/14/

Recipe #1: Almond Chicken Dijon

Prep Time:10 min
Total Time:35 min
Makes:4 servings

INGREDIENTS:

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. KRAFT Light Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup PLANTERS Slivered Almonds, coarsely chopped

DIRECTIONS:

PREHEAT oven to 375°F. Place chicken in lightly greased 13x9-inch baking dish; set aside.

MIX mayo and mustard until well blended. Spread top side of each chicken breast half with 1 Tbsp. of the mayo mixture; sprinkle evenly with almonds.

BAKE 20 to 25 min. or until chicken is cooked through (165°F).

NUTRITION: Calories=200, Fat=9, Fiber=1

Recipe #2: Caesar Burgers

Prep Time:10 min
Total Time:23 min
Makes:4 servings, one burger each

INGREDIENTS:

1 lb. ground beef
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 cloves garlic, minced
4 KRAFT DELI FRESH Low-Moisture Part-Skim Mozzarella Cheese Slices
2 cups torn romaine lettuce
6 Tbsp. KRAFT Classic Caesar Dressing, divided
4 hamburger buns, split

DIRECTIONS:

PREHEAT grill to medium heat. Mix meat, 3 Tbsp. of the Parmesan cheese and the garlic. Shape into four patties.

GRILL 6 min. on each side or until burgers are cooked through (160ºF). Top with cheese slices. Continue grilling 1 min. or until cheese begins to melt.

TOSS lettuce with 2 Tbsp. of the dressing and the remaining 1 Tbsp. Parmesan cheese. Spoon evenly onto bottom halves of buns; top with patties and remaining 4 Tbsp. dressing. Cover with tops of buns.