Baked Mac & Cheese

2 1/2 cups dry macaroni or other small pasta shape (10 ounces)
3 cups milk
5 tablespoons Cabot Salted Butter
3/4 cup fresh bread crumbs (about 2 slices firm white bread)
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon grated nutmeg
Several dashes Tabasco Sauce
4 cups Cabot Extra Sharp Cheddar, grated (about 16 ounces)

1. Preheat oven to 350°F. Butter 2-quart baking dish or coat with nonstick cooking spray and set aside.

2. In large pot of boiling salted water, cook pasta until al dente (slightly underdone), 8 to 10 minutes. Meanwhile, heat milk in saucepan to just below simmer.

3. In another saucepan, melt butter over medium-low heat. Pour 1 tablespoon of butter into small bowl, add bread crumbs and toss together; set aside.

4. Add flour to remaining butter in saucepan and whisk over heat for 2 minutes. Slowly whisk in hot milk and continue stirring until mixture thickens and comes to simmer. Whisk in salt, nutmeg, Tabasco and 2 cups of cheese.

5. Drain pasta thoroughly in colander. Return to pot, add cheese sauce and mix together thoroughly.

6. Spread one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta, then remaining cheese. Sprinkle with reserved bread crumbs.

7. Bake for 25 to 35 minutes, or until golden

*** I chopped up 2 Ham Steaks and threw it in when mixing all ingredients together to make a main dish***

this is apparently from Cabot Cheese

Turkey Burgers

• 3/4 lb ground turkey
• 2 scallions or green onions, chopped
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/3 cup monterey jack cheese

Directions

1. 1

   Combine the 1st six ingredients in a bowl. Blend in the cheese.

2. 2

   Form into 4 patties.

3. 3

   Spray a frying pan with cooking spray.

4. 4

   Cook patties until done.

5. 5

   Serve on hamburger buns with lettuce and tomatoes.

found at recipezaar.com

Weight Watchers Mexican Chicken Casserole recipe

Weight Watchers Mexican Chicken Casserole recipe
Makes 6 servings

Ingredients
6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 cup reduced-fat Monterey Jack cheese, shredded
3/4 cup salsa
1 1/4 cups hot water
1 tablespoon lowfat margarine (optional)

Preparation
1. Preheat the oven to 350 degrees F.
2. In a 2-quart baking pan, stir in the water, 1/4 cup of the salsa, seasoning packet and margarine (if using).
3. Arrange the chicken over the stuffing.
5. Pour the remaining salsa over the chicken.
6. Loosely cover pan with foil; bake for about 35 minutes.
7. Sprinkle with cheese while still hot and serve.

One serving is approximately 235 grams.
WW POINTS per serving: 5
Nutritional information per serving: 262 calories, 3.3g fat, 1.2g fiber

from: http://ww-recipes.net/

WW Bistro chicken

2 Tablespoons butter
1 Tablespoon olive oil
6 each boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped shallots
14 1/2 ounces diced canned tomatoes, with juice
1 1/2 teaspoons dried thyme
1 can French onion soup, condensed
1 cup Swiss cheese, grated (I don't like Swiss so I used cheddar)

Preheat the oven to 375 degrees. In a 12" ovenproof skillet, melt the butter in the olive oil over medium-high heat.

Sprinkle the chicken breasts with half the salt and pepper, reserving the rest for the sauce.

Pan-fry the the chicken until both sides are golden but the chicken is not cooked through.

Remove the chicken from the skillet, add the shallots, and cook stirring, until they are softened, 3 to 4 minutes.

Add the tomatoes and thyme and cook until the sauce has reduced a bit, 4 to 5 minutes. Add the soup and cook another 4 minutes, seasoning with the remaining salt and pepper.

Return the chicken to the skillet, cover with the cheese, and bake until the cheese is melted and the chicken is cooked through, about 20 minutes.

Chicken Caesar Casserole

Chicken Caesar Casserole
2 lbs cooked chicken breasts, cut in 1/2-1 inch pieces
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1/3 cup light creamy Caesar dressing
1/2 cup chicken broth
1 1/2 cups grated mozzarella cheese
1-12oz pkg of tubed pasta (penne or macaroni), cooked and drained
1/4 cup croutons

Combine all ingredients but croutons, mixing well, in a 2 qt baking dish.

Top with crushed croutons and bake in a 350 degree (preheated) oven for 20 minutes until topping is browned and casserole is bubbly.

****If you would like to make it to freeze for another time - Allow to cool and freeze. When ready to eat thaw completely then cook. *****

*this recipe was given to me by a friend

Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water

2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.

BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.

from: kraftfoods.com

Mexcian Stuffed Shells

Mexican Stuffed Shells

24 uncooked jumbo pasta shells
1 pound lean ground beef (I used 2 large chicken breasts, shredded since that is what we had on hand)
2 cups salsa
1 can (8oz) tomato sauce
1 cup frozen corn
1/2 cup canned black beans, drained
1 cup (4oz) shredded reduced fat mexican or cheddar cheese

Toppings (optional):
8 tablespoons reduced fat sour cream
8 tablespoons salsa
1/4 cup sliced ripe olives
1/4 cup sliced green onions

1. Cook pasta shells according to package directions; drain
2. Coo beef in skillet; drain (can do this step while pasta is cooking)
3. Stir in salsa, tomato sauce, corn and beans
4. Spoon into pasta shells

5. Place in baking dish coated with nonstick spray
6. Sprinkle with cheese
7. Cover and bake for 25-30 minutes at 350 degrees
8. Top with sour cream, salsa, olives and onions

Mexican Pierogy Casserole

I got my inspiration for this from http://www.pierogy.com/retail/viewrecipes.asp?recipeid=210.

Ingredients:
1 Box Potato & Onion Pierogy thawed
12 oz of your favorite Salsa
1 can of Black Beans
Handful or 2 of cheddar cheese shredded
Crushed Tortillas (I used leftover Hard taco shells)
Dollop of Sour Cream per serving

Heat oven to 350*. In a baking dish mix the first 3 ingredients. Add a layer of crushed tortillas. Top with cheese. Heat approx 15 covered, take off foil and heat until bubbly. Garnish with sour cream when serving.

Bruschetta 'n Cheese-Stuffed Chicken Breasts

Prep Time:
15 min

Total Time:
1 hr

Makes:
8 servings, one stuffed chicken breast each

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

Jerked Pork with Pineapple and sweet potatoes

Jerked Pork with Pineapple and sweet potatoes (someone made this for a GTG)

Serves 4

Vegetable oil spray
1 lb pork tenderloin, all visible fat discarded
1/2 tbsp jerk seasoning
16-ounce can pineapple chunks packed in their own juice, drained
Whole cloves (about 24)
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-in cubes
1 medium onion, cut into 1/2-in wedges
1 tbsp light tub margarine
1 tsp sugar
1/2 tsp ground cinnamon

- Preheat oven to 425F
- Lightly spray a non-stick rimmed baking sheet w/ vegetable oil spray. Put the pork on the baking sheet. Sprinkle the jerk seasoning over the pork.
- Pierce each pineapple chunk w/ a whole clove. Arrange the pineapple, sweet potatoes, and onion around the pork. Lightly spray all with vegetable oil spray.
- Bake 22-24 minutes, or until pork is slightly pink in the center. Transfer pork to a cutting board. Let stnad 5 minutes before slicing.
- Meanwhile, remove and discard cloves. Gently stir the remaining ingredients into the vegetables and fruit on the baking sheet.
- To serve, arrange the pork slices on plate. Spoon the vegetable and fruit mixture onto the plates.

Slow Cooker Pineapple Pork Chops

Slow Cooker Pineapple Pork Chops (from a recipe blog)

2 lb. boneless pork loin, cut into bite-sized pieces ( I used1 pork
chop per person
1/2 cup KRAFT Honey Barbecue Sauce
1 can (20 oz.) pineapple chunks in juice, undrained
3 Tbsp. cornstarch
1 large green peppers, coarsely chopped
1 large red peppers, coarsely chopped
2 cups hot cooked rice (2 cups)
1/4 cup PLANTERS COCKTAIL Peanuts, chopped ( I did not use these)

PLACE pork in slow cooker. Add barbecue sauce; mix well.
DRAIN pineapple, reserving 1/4 cup of the juice. Add reserved juice to
cornstarch; stir until well blended. Add to pork mixture; stir until
well blended. Top with the pineapple chunks and peppers; cover with
lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 5 hours). Serve over hot
rice. Sprinkle with the peanuts.

Bourbon Chicken

Bourbon Chicken (from http://busymomscookbook.blogspot.com/)

Ingredients

2 lbs boneless chicken breasts cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

I mix all of the ingredients below the olive oil together and poured
into a ziploc bag and throw the chicken in (you can throw this in the
freezer if you want to have it another night or even make a double
batch so you have one for later!) The next night I'll pull the chicken
out, cut it up into bite size pieces, heat the oil in a pan and brown
the chicken. Then, remove the chicken and add the liquid back and cook
until the liquid is mixed well and the sugars all dissolve. Add the
chicken and bring to a hard boil. Reduce heat and simmer 20min. Serve
over hot rice.

*****NOTE***** This was very spicy (and I normally like spicy foods).
Next time I make this I'm going to reduce the amount of red pepper
flakes.

Sweet Potato Chicken Quesadilla

Sweet Potato Chicken Quesadillas (http://foodiefashionista.blogspot.com)

1 large chicken breast (about 5-6 ounces)
1 teaspoon Southwestern seasoning (like Emeril's)
non-stick cooking spray
1 sweet potato, peeled and cubed
4 whole-wheat, low carb wraps
1 cup fat-free shredded cheddar cheese

Rub seasoning into chicken. Spray a skillet with cooking spray place
over medium heat. Cook chicken until brown and cooked through. Remove
from heat and set aside to cool. Chop cooled chicken into small
pieces.

In a pot of boiling water, cook the sweet potato until soft, about 10
minutes. Drain, return to the pot, and mash. Spread the potato mash
over 2 wraps. Top each with half the chicken, half the cheese and a
second wrap.

Heat a skillet over a high heat (or a panini press or Foreman grill).
Cook each quesadilla until cheese is melted, about 4 minutes. Serve
with salsa.

Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts courtesy of allrecipes.com

Ingredients:
4 skinless, boneless chicken breasts
1/2 c mayo
1/2 c crumbled feta cheese
2 cloves garlic, chopped
1 (10 oz) package frozen chopped spinach thawed and drained
4 slices bacon (we omitted this)

Directions:
1. In a medium bowl, mix mayo, spinach, feta cheese and garlic until
well blended. Set aside.

2. Carefully butterfly chicken breasts, making sure not to cut all
the way through. Spoon spinach mixture into chicken breasts. Wrap
each with a piece of bacon and secure with a toothpick. Place in a
shallow baking dish, Cover.

3. Bake at 375 for 1 hr or until chicken is no longer pink.

*** Sidenote - we didn't butterfly the chicken but flattened out thin
and then rolled it up after putting the spinach mixture in and secured
with a toothpick.

Gram's Chicken Casserole

Gram's Chicken Casserole - my gram made this one time when my husband and I were visiting. My husband loved it so she gave me the recipe.

2 c. cooked cut chicken
1/2 c. green pepper
1/2 c onion
3 tbsp butter
1 tbsp flour
1 tsp salt
Little black pepper
1 c milk
1c chicken broth
8 oz cream cheese
1 sm jr pimentos
1/2 pkg noodles.

Saute butter, peppers and onions. Cook together flour, seasonings,
milk and broth then add cream cheese. Cook the noodles.

Combine everything and place in greased dish. Cover with bread cubes
that have been buttered. Bake at 350 for 30-40 min.

Chicken Casserole Con Queso

Chicken Casserole Con Queso - given to me by my friend Kelly

1 Box Success Spanish Rice Mix
3 c cooked & cubed chicken
1 1/2 c celery - thinly sliced
1/2 c salsa
1 c light Monterey Jack Cheese grated
1/2 c light sour cream
1/2 c light mayo
Pepper to taste
1 c crumbled corn chips

Prepare rice mix according to directions. Preheat oven to 350

In large bowl toss prepared rice mix, chicken, celery, salsa, 3/4 cup of
cheese.

In small bowl, stir together sour cream, mayo & pepper. Add to rice
mixture and put mixture into 13x9 dish. Sprinkle with remaining
cheese & chips. Bake until bubbly.

Serves 6

Tuna cakes

Tuna Cakes - from kraftfoods.com

Prep Time:
10 min
Total Time:
26 min
Makes:
6 servings, two tuna cakes each

Ingredients:
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
1/2 cup shredded carrots
1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
3/4 cup water

MIX all ingredients. Cover and refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat.
For each tuna cake, shape 1/3 cup lightly packed tuna mixture into
patty. Add patties to skillet in batches.

COOK 3 min. on each side or until golden brown on both sides, turning
over carefully.

***I did have some issues with having these stick together so I ended
up squishing them really tight before placing on the skillet. After I
made these I read that someone else had the same issue and just
refrigerated longer.

Stuffed Flounder

Stuffed Flounder

INGREDIENTS

* 1 1/2 pounds flounder fillets
* 1 cup crabmeat - drained, flaked and cartilage removed
* 1 tablespoon finely chopped green bell pepper
* 1/4 teaspoon ground dry mustard
* 1/4 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* ground white pepper, to taste
* 3 crushed saltine crackers
* 1 egg white
* 1 tablespoon mayonnaise
* 1/4 cup butter, melted
* 1 egg yolk
* 5 tablespoons mayonnaise
* 1/2 teaspoon paprika
* 1 tablespoon dried parsley

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets
and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worcestershire
sauce, salt, white pepper and the crushed saltines. Combine the egg
white and 1 tablespoon mayonnaise. Stir this into the crab meat
mixture.
3. Brush the flounder fillets with melted butter. Place in a
lightly greased, shallow baking dish. Spoon the crab mixture over the
fillets and drizzle with any remaining butter.
4. Bake the fillets at 400 degrees for 15 minutes.
5. While the fish is baking, lightly beat the egg yolk in a small
bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and
spread this mixture over the stuffing; sprinkle with paprika and
parsley.
6. Increase oven temperature to 450 degrees and bake until golden
and bubbly, about 6 minutes.