Baked Tilapia

Pre heat oven to 350 Take 1lb tilapia, rinsed and patted dry and place in baking dish. Drizzle extra virgen olive oil on both sides, just enough to coat. Juice 2 limes and our over both sides of fish. Sprinkle with pepper, sea salt and Italian dried herbs to taste. Pour one drained can diced tomatoes with green chili (I use rotelle) one diced jalapeño, 1/2 a small white onion diced very fine, 2 celery stalks diced, 2 carrots diced, chopped cilantro to taste (I use a lot). Cover with foil bake for 20 minutes and serve immediately! You can serve over wild rice or on corn tortillas for fish tacos. We tend to eat it in big butter leaf lettuce for a healthier option and garnish with avocado!

Skip A Step Spinach Lasagna

1/2 pound lasagna noodles (do not cook)
16 oz. lowfat cottage or ricotta cheese
1 1/2 cups shredded moszzarella cheese
10 oz. frozen spinach (thawed and drained)
2 egg whites
30 oz. jar Ragu thick & hearty muchroom sauce

Preheat oven 350 degrees
Mix cottage/ricotta cheese, mozzarella cheese, spinach, and egg whites together.
Layer as follows in a 13x9 pan: sauce, noddles, then chesse and spinach mixture. Repeat. Make sure to cover the top with the Ragu sauce. Pour 1 T. water into each corner and cover tightly with aluminum foil. By doing this, the noodles will be cooked when the dish is done!
Bake for 1 hour and 15 minutes. Let cool 10 minutes before cutting.
I often add more mushrooms to the sauce or some other veggie that I might have in the crisper (finely chopped zuccihni or yellow squash).

Andi will not each spinach in any other form than this dish!! I love that it is heart healthy and only takes a few minutes to put together. And there are always left overs, I think it taste better the next day.

Turkey & Veggie Meatloaf Minis

1/2 cup grated onion
7 T. Ketchup
1 1/4 pound ground turkey
3 cups broccoli coleslaw (chopped well)
1/2 cup fatfree egg substitute
1/2 cup quick cooking oats
2 t. garlic powder
1 t. salt
nonstick spray
Muffin pan

Preheat 350 degrees

Spray 9 compartments of muffin tin with nonstick spray.
Combine all ingredients except 3 T. ketchup in mixing bowl. Distrubute mixture evenly amoung the muffin tin cups. Brush each meatloaf with the remaining 3 T. ketchup.
Bake until firm with lightly browned edges. 30-35 mins.

Andi loves these and has no idea that she is getting a hidden veggie. If you don't have turkey burger you can use hamburger.

easy granola... with walnuts

Delicious granola with hidden walnuts, so that the kiddos will eat some nuts! Deceptive... and delicious... but not from the book. Easy granola recipe from my MIL.

2/3 cup oil
8 cups rolled oats
1/2 cup honey


Heat in skillet and coat with ingredients until warm, then bake for 10 minutes at 325 degrees, stirring and baking more until golden, 5 minutes at a time.

That's it. But I food processed walnuts to give some added healthy benefits.

Buffalo Chicken Lasagna in a Crock Pot

Today is Scott's birthday and for dinner I made Buffalo Chicken Lasagna. It's super easy and very tasty. And who doesn't love a crock pot recipe.
--uncooked traditional lasagna noodles (I used Tinkyada brand)
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients. In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart.

For dessert I made a Baker's Square French Silk Pie. This was a partial disaster and success. I'll let you know how it tastes once we dive in to it later. There were raw eggs in the main part so I thought I'd bake it for about 5-10 minutes to make sure there was no more raw egg. Well I didn't realize it'd expand as much as it did as it poured all over our non-self-cleaning oven :( I took it out and put it in a bowl to cool. Once everything was cooled I put it together and it is now setting in the fridge.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 ounces unsweetened chocolate, melted and cooled
• 2 teaspoons vanilla
• 4 eggs
• Whipped cream or Cool Whip
• Baked pie crust

Instructions

1. Bake a pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust.
2. Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes. Add chocolate and vanilla and beat until incorporated. Add eggs, two at a time, beating 5 minutes after each addition. Pour into a bowl and cover with plastic wrap. Allow filling to chill for 2-3 hours before adding to cooled pie crust. Add prepared whipped topping, You can garnish with shaved bittersweet chocolate as well.
3. Best if left overnight to set.
   

Chocolate Chip Cupcakes with Nutella Buttercream Frosting

Chocolate Chip Cupcakes
Makes 12 Cupcakes

Ingredients
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup semi sweet chocolate chips

Directions
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Gently fold in chocolate chips.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely.

http://www.mybakingaddiction.com/chocolate-chip-cupcakes-chocolate-cream-cheese-frosting/

Nutella Buttercream Frosting
yield | enough buttercream to frost 24 cupcakes

Ingredients
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk

Directions
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

Notes
-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency

http://www.mybakingaddiction.com/nutella-cupcakes/

Sesame Chicken With Snow Peas

Total Time: 40 min      Prep: 25 min       Cook: 15 min     Yield: 4 servings 

 Ingredients

• 5 tablespoons low-sodium soy sauce
• 4 teaspoons toasted sesame oil
• 2 teaspoons honey
• 1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
• 6 teaspoons canola oil
• 2 scallions, thinly sliced
• 1 tablespoon grated peeled ginger
• 3 cloves garlic, minced
• 1 1/4 cups low-sodium chicken broth
• 3 tablespoons sugar
• 3 to 4 teaspoons cornstarch
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste
• 4 cups snow peas, trimmed
• Cooked brown rice, for serving (optional)
• 2 tablespoons toasted sesame seeds

Directions

Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.

Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar,chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens

http://www.foodnetwork.com/recipes/food-network-kitchens/sesame-chicken-with-snow-peas-recipe/index.html

Apple-Cheddar-Squash Soup

Total Time: 40 min     Prep: 28 min     Cook: 12 min     Yield: 4 servings        Level: Easy

Ingredients

• 5 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 2 medium apples, thinly sliced
• 1 large white potato, diced
• 1 1/2 cups chopped peeled butternut squash, fresh or frozen
• Kosher salt and freshly ground pepper
• 1/2 teaspoon dried sage
• 2 tablespoons all-purpose flour
• 1/3 cup apple cider
• 4 cups low-sodium chicken broth
• 1 cup milk
• 2 ounces thinly sliced prosciutto, torn into bite-size pieces
• 2 cups grated sharp cheddar cheese, plus more for garnish
• Chopped chives, for garnish (optional)
• Crusty bread, for serving (optional)

Directions

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

 http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cheddar-squash-soup-recipe/index.html

Chicken Mini Empanadas

Ingredients

• 2 11-ounce packages pie dough mix
• 1 9.75-ounce can white chicken meat, drained, or 1 1/2 cups shredded rotisserie chicken
• 1 cup chunky salsa
• 1 3-ounce can sliced ripe olives
• 1 cup shredded Mexican cheese blend
• All-purpose flour, for dusting

Directions

Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.

Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.

On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
Fold the circles in half and pinch to seal. Pierce the tops with a fork.

Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.

http://www.foodnetwork.com/recipes/sandra-lee/chicken-mini-empanadas-recipe/index.html

Perfect Pork Burgers

Ingredients

• 5 slices bacon
• 1 clove garlic, minced
• 1 pound ground pork
• Kosher salt and freshly ground pepper
• 1/4 teaspoon dried rubbed sage
• Freshly ground pepper
• 4 potato buns, split
• Unsalted butter, softened, for spreading
• Coleslaw, for topping

Directions

Pulse the bacon and garlic in a food processor until coarsely ground.

Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
Serve the patties on the buns; top with coleslaw.

http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-pork-burgers-recipe/index.html

Memphis-Style Coleslaw

Prep: 7 min Chill: 2 hr Yield: 6 servings

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon celery seeds
½ teaspoon salt
1 pinch pepper
½ medium cabbage, shredded or 15 oz bag finely shredded cabbage
1 large carrot, grated
½ green bell pepper, diced
1 tablespoon grated onion

 Stir together first 7 ingredients in a large bowl; add cabbage and remaining ingredients, tossing gently.  Cover and chill 2 to 3 hours; serve with a slotted spoon.

Notes:  I converted this recipe to half of the original amount.  I like a little extra sugar than in calls for.  I also use miracle whip instead of mayonnaise.  I chop the cabbage, carrot, bell pepper, and onion in the food processor with the grating attachment.

Turkey Patties

Makes: 4 servings

 

Ingredients

• 1 pound ground turkey
• 1/4 cup panko crumbs
• 1 egg white
• 2 tablespoons minced scallions
• 1 clove garlic, minced
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons chopped fresh parsley
• Zest, juice of 1 lemon
• 1 tablespoon canola oil

Directions

1. In a large bowl, blend ground turkey with panko, egg white, scallions, garlic, soy sauce, parsley, lemon zest and juice. Shape into 4 equal patties.
2. Heat canola oil in a large nonstick skillet over medium heat. Cook turkey patties for about 5 to 7 minutes on each side or until cooked through.

http://www.familycircle.com/recipe/turkey/turkey-patties/

Oriental-Glazed Chicken

Makes: 4 servings      Prep: 10 mins        Marinate: 1 hr       Cook: 10 mins

 Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup light soy sauce
• 1/4 cup honey
• 3 tablespoons vegetable oil
• 2 tablespoons chili sauce (such as Heinz)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 4 cups coleslaw mix
• 1 cup salted cashew nuts
• 3 cups cooked white rice

Directions

1. Place chicken in a 9 x 13-inch baking dish. In a small bowl, mix together soy sauce, honey, 2 tablespoons of the vegetable oil, the chili sauce, ginger and garlic powder. Pour over the chicken and toss to coat. Cover and refrigerate for 1 hour.
2. Mix together the broth and cornstarch until smooth. Set aside.
3. Heat large skillet over medium-high heat. Add chicken and marinade and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until internal temperature of chicken reaches 160 degrees F. on an instant-read thermometer. Remove chicken; set aside.
4. Add remaining tablespoon oil to skillet and add coleslaw mix. Cook, stirring, until tender, about 4 minutes. Stir in broth mixture; bring to a boil. Reduce heat to medium-high; simmer 1 minute, until sauce thickens. Add in chicken and any accumulated liquid and heat through.
5. Stir in cashews and serve with rice. 

http://www.familycircle.com/recipe/chicken/oriental-glazed-chicken/

Pork Ragu & Bowtie Pasta

Makes: 6 servings (plus 4 cups sauce for second meal)

Prep: 15 minutes Slow Cook: 6 hours on HIGH or 8 hours on LOW

Ingredients

• 2 cans (14 1/2 ounces each) Italian-seasoned diced tomatoes
• 1 medium-size onion, peeled and chopped
• 1 cup chopped carrots
• 4 cloves garlic, peeled and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 pounds country-style pork ribs
• 1/2 pound zucchini, diced
• 1 pound whole-wheat bowtie (farfalle) pasta, cooked
• 1 cup shredded reduced-fat Italian 4-cheese blend

Directions

1. Coat slow cooker bowl with nonstick cooking spray.
2. Add tomatoes, onion, carrots, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, oregano and pepper flakes. Stir to combine. Add ribs and cover with sauce. Scatter zucchini over top.
3. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
4. Remove ribs and shred meat. Discard bones and stir shredded meat back into sauce; stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Stir half the sauce (about 4 cups) into pasta, adding some of the cooking liquid, if desired. Stir in cheese and serve. Freeze extra sauce for future.

http://www.familycircle.com/recipe/pork/pork-ragu-bowtie-pasta/

Chicken With Creamy Cheddar Rice

Makes 4 Servings                 

Ingredients:

1 1/2 cups brown basmati rice
1 tablespoon plus 2 teaspoons olive oil
1 cup chopped yellow onion
3 1/4 cups water
1 1/4 teaspoons salt
8 medium skin-on, bone-in chicken thighs
Salt and ground black pepper to taste
8 sprigs fresh thyme or 2 teaspoons dried thyme leaves
4 ounces Cabot Extra Sharp Cheddar or Seriously Sharp Cheddar, grated (about 1 cup)
1/2 cup Cabot Light Sour Cream
Steamed fresh broccoli

Directions:
1. Place oven racks in middle and upper position and preheat oven to 375°F. Place raw rice in 8-inch-square or similar size baking dish and set aside.

2. In medium saucepan over medium heat, warm 1 tablespoon of oil. Add onion and cook, stirring, until tender and translucent, about 3 minutes. Add water and salt to saucepan and bring to boil.

3. Stir to dissolve salt and pour over rice in reserved dish. Cover dish tightly with foil.

4. Place in oven on middle rack and bake for 45 minutes.

5. Meanwhile, place chicken thighs on baking sheet with sides. Brush each thigh lightly with oil and season with salt and pepper. Top each thigh with thyme sprig or sprinkle with dried thyme leaves.

6. When rice has baked for 45 minutes, place chicken in oven above rice on top rack.

7. Continue baking rice for 15 minutes longer or until rice is tender.

8. Leaving chicken in oven, remove rice. Uncover dish and spoon half of rice into a bowl to set aside for Chicken Tortilla Pie. Stir cheddar and sour cream into rice remaining in dish.

9. Recover loosely with foil, return to oven and bake for 10 to 15 minutes longer or until chicken is lightly browned and cooked through to center and rice is heated through. Set half of thighs aside for Chicken Tortilla Pie.

10. Serve remaining thighs with steamed broccoli, either on the side or mixed into the creamy rice.

http://www.cabotcheese.coop/pages/recipes/recipe.php?id=597

Apple-Cheddar Turkey Burgers

4 Servings    Prep 20 min    Cook 10 min 20 10 30

Ingredients

• 2 pounds ground turkey breast
• 4 scallions, finely chopped
• 1/3 cup chopped flat-leaf parsley (a generous handful)
• 1 tablespoon grill seasoning
• 1 teaspoon poultry seasoning
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 apple, such as granny smith, cut into 12 slices
• 8 slices extra-sharp cheddar cheese
• 1/4 cup whole-berry cranberry sauce
• 2 tablespoons grainy mustard
• 4 sandwich-size english muffins, split and toasted
• 8 leaves red- or green-leaf lettuce

Side note
Skip the bun and serve with stuffing instead. (I used potato rolls instead of english muffins)

Directions:

1. In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.
2. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.
3. In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops. Pile 2 lettuce leaves on each muffin bottom, top with the patties and set the muffin tops into place.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-burger-recipes/apple-cheddar-turkey-burgers

Eggplant Roll-Ups

4 Servings    Prep 30 min        Cook 10 min        

Ingredients

• 1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
• Salt and pepper
• 4 large eggs
• 3/4 cup store-bought pesto
• 2 1/2 cups bread crumbs
• 6 tablespoons extra-virgin olive oil
• 3/4 cup ricotta cheese
• 1/3 cup grated pecorino-romano cheese
• 1 cup store-bought marinara sauce

For a change
Use zucchini instead of eggplant.

Directions:

1. Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
2. Preheat the oven to 350°. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet.
3. In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
4. Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.


http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/eggplant-roll-ups

Asparagus Carbonara

4 Servings      Prep 15 Min       Cook 15 min
15
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper

1.  In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.

2.  Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/asparagus-carbonara

Peanut Butter Chocolate Chunk Cookies

1 cup peanut butter
1 cup brown sugar
1 large egg
1 tsp baking soda
1/2 cup semisweet chocolate chunks

Preheat oven to 350.  Beat first 4 ingredients in mixer.  Stir in chocolate.  Drop rounded tablespoons of dough 2 inches apart on 2 parchment-lined cookie sheets.  Bake at 350 for 10 minutes.  Let cool on pans.  Makes 16

Make-Ahead Pizza Casserole

1 lb mild Italian pork sausage
2 cups water
1 can (15 oz) pizza sauce
1 can (14.5 oz) diced tomatoes with sweet onion, undrained
4 cups uncooked rotini pasta (10 oz)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/2cups shredded mozzarella or pizza cheese blend (6 oz)

1. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.
2. In ungreased 13x9-inch (3-quart) glass baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
4. Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted

Grands Taco Melts

1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® biscuits
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.