Vegetarian Lasagna

Prep: 45 minutes
Bake: 30 minutes

Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper

Directions
1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.

2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet
pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes
or until sauce is thick, stirring occasionally. Discard bay leaves.

3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in
cooked broccoli.

4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the
filling, and half of the remaining sauce. Repeat layers, ending with the sauce.

5. Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more
or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
Mexican-Style Pasta Bake

Prep: 35 minutes
Bake: 15 minutes
Ingredients
12 ounces dried bow tie pasta (about 5 cups)
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
3 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried cilantro, crushed
1/2 teaspoon ground cumin
3 cups milk
6 ounces colby cheese, cubed
1-1/2 cups shredded Monterey Jack cheese (6 oz.)
1 cup bottled salsa
2/3 cup halved pitted green and/or ripe olives
Chili powder

Directions
1. Preheat oven to 350 degree F. Butter six 12- to 16-ounce individual casserole dishes (or one 3-quart baking
dish); set aside. In a 4-quart Dutch oven cook pasta according to package directions. Drain; return to pan. In a
large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in
flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce
heat to low. Stir in colby cheese and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over
drained pasta; stir to combine.

2. Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casseroles.
Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake,
uncovered, 15 to 20 minutes or until bubbly around edges and heated through. (If using large casserole, bake in a
400 degree F oven about 20 minutes.) Let stand 5 minutes before serving. Makes 6 servings.

Mushroom-and-Egg Casserole

Makes 6 servings
Prep: 20 minutes
Cook: 35 minutes

Ingredients
4 slices prosciutto (about 1-1/2 ounces) or bacon
8 scallions or green onions, thinly sliced (about 2/3 cup)
1 tablespoon butter or margarine
1 pound fresh shiitake* and/or button mushrooms, sliced
8 eggs
1 cup milk
1/8 teaspoon pepper
2-1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)

Directions
1. In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set
aside.
2. Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add
mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
3. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into
a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.
4. Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out
clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.
*Note: Remove and discard the tough stems from the shiitake mushrooms before slicing them.

Creamy Macaroni and Cheese

advertisement

Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes
Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper

Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain
bacon on paper towels; crumble. Reserve bacon drippings in skillet.

2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the
crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss
gently to combine.

4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes
more or until top of casserole is brown and bubbly. Let stand 10 minutes.

Baked Cavatelli
advertisement

Prep: 25 minutes
Bake: 30 minutes
Ingredients
7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper

Directions
1. Cook pasta according to package directions. Drain; set aside.

2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.

3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked
pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*

4. Bake, covered, in a 375� oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the
remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6
servings.

My Own Pasta Bake

advertisement
 Prep: 30 minutes
Bake: 20 minutes
Ingredients
8 ounces dried penne
1 14-ounce can whole Italian-style tomatoes, undrained
1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
1/4 cup tomato juice
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crushed, or 2 teaspoons snipped fresh oregano
1/4 teaspoon black pepper
1 pound lean ground beef
1/2 cup chopped onion (1 medium)
1/4 cup sliced pitted ripe olives
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)

Directions
1. Cook pasta according to package directions. Drain; set aside.

2. Meanwhile, in a blender container or food processor bowl combine undrained tomatoes, tomato paste, tomato
juice, sugar, dried oregano (if using), and pepper. Cover and blend or process until smooth. Set aside.

3. In a large skillet cook ground beef and onion over medium-high heat until meat is brown. Drain off fat. Stir in
tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pasta, fresh oregano (if
using), and olives.

4. Divide the pasta mixture among six 10- to 12-ounce casseroles. Bake, covered, in a 375 degree F oven for 15
minutes. (Or, spoon all of the pasta mixture into a 2-quart casserole. Bake, covered, for 30 minutes.) Sprinkle with
mozzarella cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Makes 6 servings

Monterey Tortilla Casseroles

advertisement

Prep: 15 min.
Bake: 25 min.
Ingredients
Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-ounce jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)

Directions
1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each
dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until
crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour.
Divide mixture among dishes.

2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top
with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour
cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.

3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20
minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until
heated through. Garnish as above.

4. To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30%
power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100%
power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the
dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until
cheese is melted. Garnish as above.

Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked
pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.
Baked Brie Strata
advertisement

Prep: 25 minutes
Chill: 4 hours
Bake: 55 minutes
Ingredients
2 small zucchini, cut crosswise into 1/4-inch slices (2 cups)
6 1/2-inch thick slices crusty sourdough bread
8 ounces Brie cheese, cut into 1/2-inch cubes
4 Roma tomatoes, cut lengthwise into 1/4-inch slices
1 cup refrigerated or frozen egg product, thawed
2/3 cup evaporated skim milk
1/3 cup finely chopped onion
3 tablespoons snipped fresh dill
1/2 teaspoon salt
1/8 teaspoon pepper
6 to 8 cherry tomatoes
Nonstick cooking spray

Directions
1. Cook zucchini, covered, in a small amount of boiling lightly salted water for 2 to 3 minutes or until just tender.
Drain and set aside.

2. Meanwhile, spray a 2-quart rectangular baking dish with nonstick cooking spray. Arrange bread slices in the
prepared baking dish, cutting as necessary to fit. Sprinkle half of the Brie evenly on top. Arrange zucchini and
tomatoes on top of bread. Sprinkle with remaining cheese.

3. In a bowl combine egg product, evaporated skim milk, onion, dill, salt, and pepper. Pour evenly over vegetables
and cheese. Lightly press vegetables down with back of spoon to be sure everything is saturated with egg
mixture. Cover with plastic wrap; chill for 4 to 24 hours.

4. Preheat oven to 325 degrees F. Remove plastic wrap from strata; cover with foil. Bake 30 minutes. Uncover and
bake 25 to 30 minutes more or until knife inserted near center comes out clean. Let stand 10 minutes before
serving. Makes 8 servings.
Make-ahead tip: Prepare and chill casserole for up to 24 hours. Bake as directed.

Italian Sausage and Spinach Casserole

advertisement

Prep: 25 min.
Bake: 35 min.
Ingredients
3/4 pound fresh Italian sausage links
2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach,
thawed and well drained
1 19- or 15-ounce can white kidney beans (cannellini) or great Northern beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons margarine or butter, melted

Directions
1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain
on paper towels. Slice into bite-size pieces.

2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or
Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or
square baking dish.

3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan
cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven
for 35 minutes or until heated through. Makes 6 servings.

White Bean and Sausage Rigatoni

advertisement
 Prep: 25 minutes
Bake: 15 minutes
Ingredients
8 ounce rigatoni pasta (about 5 cups)
8 ounces fully cooked turkey kielbasa
1/2 of a 10-ounce package frozen chopped spinach, thawed
2 14-1/2 ounce cans low-sodium stewed tomatoes
1 15-ounce can great northern beans, rinsed and drained
1/2 of a 6-ounce can tomato paste
1/4 cup dry red wine or reduced-sodium chicken broth
1-1/2 teaspoon Italian seasoning, crushed
1/4 cup shredded or grated Parmesan cheese

Directions
1. In a large saucepan prepare pasta according to package directions; drain and return to pan. Bias-slice kielbasa.
Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian
seasoning to the cooked pasta. Stir to mix. Spoon mixture into 4 ungreased 2-cup casseroles or one 2-quart
casserole. Sprinkle with Parmesan cheese.

2. Bake, uncovered in a 375 degree F oven for 15 to 20 minutes (25 to 30 minutes for 2-quart casserole) or until
bubbly and hot. Makes 4 servings.

Make Ahead Tip: Do not sprinkle with cheese. Cover with plastic wrap; chill overnight. Remove plastic wrap. Bake,
covered with foil, in a 375 degree F oven for 45 minutes (55 minutes for 2-quart casserole) or until hot. Top with
cheese.

Serving Suggestion: Toss together a quick lettuce salad with vegetables you have on hand and your favorite
bottled dressing. Serve with crusty French bread.

Chicken and Rice Stuffed Peppers

advertisement

Prep: 30 minutes
Bake: 40 minutes
Ingredients
1 tablespoon margarine or butter
1/2 cup finely chopped celery
1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 cup water or chicken broth
1 single-serving-size envelope instant onion soup mix (about 1 tablespoon)
4 cups cubed cooked chicken
3 cups hot cooked rice
5 large green sweet peppers (about 8 ounces each)
1 teaspoon lemon-pepper seasoning
1-1/4 cups shredded cheddar cheese (5 ounces)
1/3 cup chopped pimiento

Directions
1. Melt margarine or butter in a large saucepan over medium heat. Add celery and cook about 5 minutes or until
tender.

2. Stir in condensed mushroom soup, water or broth, and onion soup mix. Heat until bubbly. Stir in chicken, heat
through. Stir in rice' remove from heat.

3. To assemble, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides
up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with
lemon-pepper seasoning.

4. Bake peppers, loosely covered with foil, in a 350 degree F oven about 45 minutes or until heated through. Top
with cheese and pimiento. Bake, uncovered, about 5 minutes more or until cheese is just melted. Makes 10
servings.

Hash Brown Strata

advertisement

Prep: 15 minutes
Bake: 40 minutes
Ingredients
Nonstick cooking spray
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
Fresh basil sprigs (optional)

Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange
hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside.

2. Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried
basil, and black pepper. Pour egg mixture over vegetables.

3. Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle
with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish
servings.

Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving,
remove cover and bake as directed above.

Taco Pasta
advertisement

Prep: 20 minutes
Bake: 45 minutes
Ingredients
8 ounces dried penne
2 pounds uncooked ground chicken
1 cup chopped onion
1-1/2 cups water
1 1-1/4-ounce envelope taco seasoning mix
2 11-ounce cans whole kernel corn with sweet peppers, drained
2 cups sliced pitted ripe olives
2 cups ( 8 ounces) shredded cheddar cheese
1 cup salsa
2 4-ounce cans diced green chile peppers, drained
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges
Tortilla chips (optional)
Dairy sour cream (optional)

Directions
1. Cook pasta according to directions; drain and set aside.

2. Meanwhile, in a 12-inch skillet cook ground chicken and onion, half at a time, until meat is brown; drain fat.
Return all of the chicken mixture to skillet. Stir in water and taco seasoning mix. Bring to boiling; reduce heat.
Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded
cheese, salsa, and chile peppers.

3. Transfer mixture to a lightly greased 3-quart rectangular casserole. Bake, covered, in a 350 degree F oven for
45 minutes or until heated through. Remove from oven; sprinkle with remaining cheese.

4. Serve with lettuce, tomato wedges, and, if desired, tortilla chips and sour cream. Makes 12 servings.

To Tote: Cover tightly. Transport in an insulated carrier. Transport lettuce, tomatoes, and, if desired, sour cream
in an insulated cooler with ice packs. If desired, transport chips in an airtight bag or container.

For 6 Servings: Prepare using method above, except transfer mixture to a 2-quart rectangular baking dish and
bake for 30 minutes.

Nacho Turkey Casserole

advertisement

Prep: 15 minutes
Bake: 30 minutes
Ingredients
5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalape�o peppers or mozzarella cheese

Directions
1. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large
bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.

2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and
the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

Popover Pizza Casserole

advertisement

Prep: 30 minutes
Bake: 25 minutes
Ingredients
1 pound ground raw turkey or ground beef
1 cup chopped onion
1 cup chopped green sweet pepper
1/2 of a 3-1/2-ounce package sliced pepperoni, halved
1 15-ounce can or 1 15-1/2-ounce jar pizza sauce
1 2-ounce can mushroom stems and pieces, drained
1/2 teaspoon fennel seed, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
2 eggs
1 cup milk
1 tablespoon cooking oil
1 cup all-purpose flour
1 6-ounce package thinly sliced mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
1. In a large skillet cook turkey or beef, onion, and green pepper until meat is brown and vegetables are tender.
Drain fat. Cut pepperoni slices in half. Stir pepperoni, pizza sauce, mushrooms, fennel seed, oregano, and basil
into meat mixture. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.

2. Meanwhile, for topping, in a small bowl combine eggs, milk, and oil. Beat with an electric mixer on medium
speed for 1 minute. Add flour; beat 1 minute more or until smooth.

3. Grease the sides of a 13x9x2-inch baking dish; spoon meat mixture into dish. Arrange cheese slices over hot
meat mixture. Pour topping over cheese, covering completely. Sprinkle with Parmesan cheese.

4. Bake in a 400 degree F oven for 25 to 30 minutes or until topping is puffed and golden brown. Serve
immediately. Makes 8 servings.

Two-Bean Cassoulet
advertisement

Prep: 25 minutes
Bake: 25 minutes
Ingredients
6 skinless, boneless chicken thighs (about 1-1/4 pounds)
1 tablespoon olive oil or cooking oil
3 medium carrots, thinly sliced
1/2 cup chopped onion
2 cloves garlic, minced
1 15-ounce can butter beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 8-ounce can tomato sauce
1/4 cup dry red wine
1 teaspoon dried thyme, crushed
1/4 teaspoon ground allspice
8 ounces smoked turkey sausage, cut into 1/2-inch slices

Directions
1. In a large skillet brown chicken slowly in oil over medium-low heat about 10 minutes, turning occasionally.
Remove chicken from skillet, reserving drippings. Add carrots, onion, and garlic to drippings in skillet. Cover and
cook about 10 minutes or until carrots are just tender, stirring occasionally.

2. Stir in the drained beans, tomato sauce, wine, thyme, and allspice. Stir in sausage. Transfer the mixture to a 2-
quart casserole. Arrange chicken thighs on top.

3. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until chicken is no longer pink. If desired,
sprinkle with seeded and chopped tomatoes and snipped fresh parsley; bake 5 minutes more or until tomatoes are
just heated through. Makes 6 servings.

To Tote: Prepare casserole as above just before leaving home, omitting the tomato and parsley garnish. Cover
tightly; wrap in several layers of newspaper or a heavy towel. Then place the casserole in an insulated container.
Do not hold for longer than 2 hours. If using tomato and parsley garnish, pack them separately and sprinkle on
casserole before serving.

Chipotle-Chicken Casserole
advertisement

Prep: 20 minutes
Bake: 20 minutes
Ingredients
Nonstick cooking spray
2 cups frozen or fresh whole kernel corn
3 cups frozen diced hash brown potatoes
1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
2 chipotle peppers in adobo sauce, chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
4 skinless, boneless chicken breast halves (1 pound)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup shredded Colby and Monterey Jack cheese (3 ounces)

Directions
1. Coat a 2-quart round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with
nonstick spray. Heat skillet over medium-high heat. Add corn; cook about 5 minutes or until corn begins to lightly
brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes,
chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano. Remove from heat; transfer
mixture to the prepared casserole.

2. Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon
salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin. Brown chicken in hot oil, turning once to brown both
sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole.

3. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle
with cheese. Makes 4 servings.

To Tote: Prepare casserole as above just before leaving home. Cover tightly with foil; wrap in several layers of
newspaper or a heavy towel. Place casserole in an insulated container. Do not hold for longer than 2 hours.

Layers of Lasagna
advertisement

Prep: 30 minutes
Bake: 25 minutes
Ingredients
12 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1/2 cup finely chopped carrot (1 medium)
2 cloves garlic, minced
1 15-ounce can Italian-style tomato sauce
1 6-ounce can tomato paste
1/2 cup water
1/4 teaspoon black pepper
9 lasagna noodles
1 beaten egg
1 15-ounce carton light ricotta cheese or low-fat cottage cheese, drained
Nonstick cooking spray
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/4 cup grated Parmesan or Romano cheese (1 ounce)
Directions
1. For sauce, in a large saucepan cook ground beef, onion, carrot, and garlic over medium-high heat until meat is
brown and vegetables are tender. Drain off fat. Stir in the tomato sauce, tomato paste, water, and pepper. Bring
to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.

2. Meanwhile, cook the lasagna noodles according to the package directions. Drain noodles; rinse with cold water.
Drain well; set aside. For cheese filling, in a small bowl stir together the egg and ricotta cheese.

3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Layer 3 noodles in the prepared baking dish.
Spread with a third of the cheese filling. Top with a third of the sauce and a third of the mozzarella cheese. Repeat
layers twice. Sprinkle with Parmesan cheese.

4. Bake, covered, in a 375 degree F oven for 20 minutes. Uncover and bake for 5 minutes more or until heated
through. Let stand for 10 minutes before serving. Makes 8 servings.