Morning Thing's Summer Recipes July 13

Garlic-Mustard Grilled Beef Skewers

1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
6-inch wooden skewers, soaked in cold water for 30 minutes
Garlic-Mustard Glaze (recipe follows)

Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.

Garlic-Mustard Glaze:

4 cloves garlic, finely chopped
1/4 cup grainy mustard
2 tablespoon Dijon mustard
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey

Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

Tandoori Chicken Thighs

Ingredients

* 8 chicken thighs
* 1 1/2 cups plain yogurt
* 2 teaspoons garam masala
* 2 teaspoons paprika
* 1 teaspoon minced ginger
* 1 teaspoon crushed garlic

Directions

Rinse and pat dry chicken thighs. In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight. Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes. Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone. NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.

Morning Thing's Summer Recipes July 7

Steamed Rice with Fresh Basil and Cheeses

3 c Hot Steamed Rice
2 tb Butter; room temperature
4 oz Mozzarella Cheese; shredded
1/4 c Parmesan Cheese; freshly
-- grated
2 tb Fresh Basil; minced

Put hot rice in serving bowl. Mix in butter, mozzarella, and freshly grated Parmesan cheese. Add basil; fluff rice with fork before serving.

NOTES : Butter and cheese metling in a bowl of hot steamed rice is one of the joys of the Italian table. In this version rice is tossed with butter, fresh basil, freshly grated Parmesan cheese, and mozzarella. Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre

Grilled Chicken with Cherry-Chipotle Barbeque Sauce

Ingredients

* 1 cup fresh or frozen (thawed) dark sweet cherries, pitted and chopped
* 1/2 cup reduced-sodium chicken broth
* 1/3 cup cherry preserves
* 1/3 cup ketchup
* 2 tablespoons cider vinegar
* 1 1/2 teaspoons minced canned chipotle peppers in adobo sauce, or more to taste (see Ingredient Note)
* 1 1/4 teaspoons dried thyme
* 1/2 teaspoon ground allspice
* 2 pounds boneless, skinless chicken breasts, trimmed of fat

Directions

Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish (see Note) large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Preheat grill to high. Oil the grill rack (see Tip). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.

Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.

Apple Honey Glazed Chicken

Ingredients:
1/3 cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon -- ground
1/2 teaspoon salt
4 chicken breasts

Instructions:
Heat grill. In small bowl, combine all ingredients except chicken; blend well. When ready to barbecue, oil grill rack. Brush chicken with apple mixture; place on gas grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with apple mixture.

Broccoli Salad

Ingredients:
• 5 cups fresh broccoli florets
• 1/2 cup raisins
• 1/2 cup sunflower seeds
• 1/2 cup cooked, crumbled bacon
• 1/4 cup of red onion, chopped
• 1 cup of frozen peas, thawed
• .
• Dressing:
• 1 cup mayonnaise
• 2 tablespoons vinegar
• 1/2 cup sugar

Grilled Cuban Sandwich

Ingredients:
8 slices pork loin -- 1 ounce each
8 slices ham -- , 1 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste

Instructions:
Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the cheese, ham , pork, and pickles. Grill the sandwich, top side down for 1 minute, turn over and place a sauté‚ pan on top and continue to cook until cheese is melted about 3 to 4 minutes.

From May 20

Chesy Chicken & Salsa Skillet

Ingredients:
- 2 cups multigrain penne pasta, uncooked
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1-1/4 cups Thick 'N Chunky Salsa
- 1 cup frozen corn, thawed
- 1 large green pepper, cut into short thin strips
- 1 cup Finely Shredded Four Cheese

Directions:
Cook pasta as directed on package. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

15-Minute Chicken Soft Tacos  

Ingredients:
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken breasts, cut into strips
- 2 cups water
- 1 cup Thick 'N Chunky Mild Salsa
- 1 pkg. Taco Seasoning Mix
- 2 cups instant white rice, uncooked
- 10 Flour Tortillas
- 3/4 cup Shredded Cheddar Cheese

Directions:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through. Add water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 min. Spoon chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.

From May 13

Ultimate 7-Layer Dip

Ingredients:
- 1 can (16 oz.) Refried Beans
- 1Tbsp.  Taco Seasoning Mix
- 1 cup Sour Cream
- 1 cup Thick 'N Chunky Salsa
- 1 cup shredded lettuce
- 1 cup  Mexican Style Shredded Cheese
- 1/2 cup sliced green onions
- 2 Tbsp. sliced pitted ripe olives
- Crackers

Directions:
- Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish. Layer all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled. Serve with chips.

Inside-Out Bacon Cheeseburgers

Ingredients:
- 1 lb. ground beef
- 3Tbsp.  Ranch Dressing, divided
- 4 slices Bacon, cooked, crumbled
- 2 Singles, cut into quarters
- 4 hamburger buns, lightly toasted
- 4   lettuce leaves
- 8 slices tomato

Directions:
- Heat grill to medium heat. Mix meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal. Grill 7 to 9 min. on each side or until burgers are done (160°F). Fill buns with lettuce, burgers and tomatoes.

From May 6

Easy Shepherd's Pie

Ingredients:
- 1 lb. ground beef
- 2 cups hot mashed potatoes
- 4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
- 1 cup shredded cheddar cheese, divided
- 2 cloves garlic, minced
- 4 cups frozen mixed vegetables, thawed
- 1 cup beef gravy

Directions:
- Heat oven to 375ºF and brown meat in large skillet, drain. Mix potatoes, cream cheese, ½ cup cheddar and garlic until well blended. Combine meat, vegetables and gravy; spoon into 9-inch square baking dish. Cover with potato mixture and remaining, cheddar. Bake 20 minutes or until heated through.

Easy Honey-Garlic Chicken

Ingredients:
- 1 lb. boneless skinless chicken breasts, sliced
- 3 cups frozen stir-fry vegetables
- 1/2 cup Zesty Italian Dressing
- 2 Tbsp. honey
- 4 cloves garlic, minced
- 3/4 tsp. ground ginger
- 3 cups hot cooked long-grain rice

Directions:
- Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally. Add vegetables, dressing, honey, garlic and ginger. Cook and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.

From April 15

Creamy Chicken & Pasta Bake

Ingredients:
- 1-1/2 cups rotini pasta, uncooked
- 1 small  bunch broccoli, cut into florets (about 3 cups)
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup chicken broth
- 2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed
- 1 cup Shredded Mozzarella Cheese, divided
- 2 Tbsp. Grated Parmesan Cheese

Directions:
- Heat oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella. Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover. Bake 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

Chicken with 20 Cloves of Garlic

Ingredients:
- 4 small boneless skinless chicken breast halves (1 lb.)
- 20 cloves  garlic, peeled
- 3/4 cup fat-free reduced-sodium chicken broth
- 1/4 cup  KRAFT Light Classic Caesar Dressing
- 1/4 cup KRAFT Grated Parmesan Cheese

Directions:
- Heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min., -turning chicken after 2 min. Stir in broth and dressing; cover skillet with lid. Cook chicken 3 to 5 min. on each side or until done (165ºF). Sprinkle with Parmesan; cover. Remove from heat. Let stand 1 min.

From April 8

Creamy Parmesan Mashed Potatoes
Ingredients:
- 2 lb. red potatoes (about 8), cut into 1/2-inch chunks
- 1 cup chicken broth
- 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
- 1/2 cup Sour Cream
- 3 Tbsp. Grated Parmesan Cheese

Directions:
- Place potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 15 min., stirring after 8 min. Uncover; stir potatoes. Simmer, uncovered, 5 to 6 min. or until potatoes are tender and most of broth is absorbed. Add cream cheese. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and Parmesan; mash until potatoes are smooth and heated through.

REDNECK REUBEN
Ingredients (per sandwich):
- 2 slices of Texas Toast
- Sliced BBQ Beef Brisket
- Swiss Cheese
- Thousand Island Dressing
- Cole Slaw
- Garlic butter

Directions:
- Prepare the Brisket or your favorite BBQ beef as instructed. When it is ready, spread garlic butter over both slices of the outside of your Texas toast, and cover the inside with Thousand Island dressing. Place a slice of Swiss cheese on the bottom slice, then pile with brisket or beef, top that with the Cole slaw, then cover with the top slice and grill both sides until the bread is a golden brown and the cheese is melted

Easter Dinner Recipes

Slow Cooker Ham

Ingredients:
* 2 cups packed brown sugar
* 1 (8 pound) cured, bone-in picnic ham

Directions:
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Three Cheese Garlic Scalloped Potatoes

Ingredients:
* 1 1/2 pounds Yukon Gold potatoes, thinly sliced
* 2 tablespoons butter, divided
* 1 pint heavy cream
* 2 cloves garlic, thinly sliced
* salt and pepper to taste
* 2 cups shredded Cheddar cheese
* 4 slices provolone cheese
* 1/2 cup grated Parmesan or Romano cheese

Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
DIRECTIONS

Crockpot Glazed Carrots

Ingredients:

* 2 lb. bag baby carrots
* 1-1/2 cups water
* 1/4 cup honey
* 2 Tbsp. butter
* 1/4 tsp. salt
* 1/8 tsp. pepper

Directions:
Combine carrots and water in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours or until carrots are tender when pierced with a fork. Drain carrots and return to crockpot. Stir in honey, butter, salt and pepper and mix well. Cover and cook on low 30 minutes until glazed. 6-8 servings

From April 1

Hash Browns
Ingredients:
- 6 slices Bacon, cut into 1-inch pieces
- 1/2 cup chopped onion
- 1 pkg. (16 oz.) frozen shredded hash browns, partially thawed
- 1/2 cup chopped green pepper
- 1/2 cup Shredded Cheddar Cheese
Directions:
Cook bacon and onion in large nonstick skillet on medium-high heat until bacon is crisp, stirring occasionally. Add potatoes and green pepper. Reduce heat to medium; cook 10 minutes, stirring occasionally. Top with cheese; cook 30 seconds or until cheese is melted.

Cheesy Chicken Simmer
Ingredients
- 2 tsp. oil
- 4 small boneless skinless chicken breast halves (1 lb.)
- 2 cups frozen broccoli florets
- 1 can (10-3/4 oz.) 98% fat-free reduced-sodium condensed cream of chicken soup
- 1/4 lb. (4 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 2 cups instant brown rice, prepared as directed on package
Directions:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min., turning after 4 min. Add broccoli, soup and VELVEETA; mix well. Simmer on medium heat 7 min. or until chicken is cooked through (165ºF). Serve over rice.

From March 25

Angel Hair Pasta with Pesto

Ingredients:
- leaves from 2 bunches of fresh basil
- 2 tablespoons pine nuts, untoasted
- 1 garlic clove
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- 1 pound angel hair pasta

Directions
Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to puree. Add the cheese, salt and pepper, and blend again. Cook the pasta in the boiling salted water until al dennte, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizze of oil, if you like.

Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette

Ingredients:
- 5 large shiitake mushrooms, stems removed
- 6 tablespoons canola oil
- salt and freshly ground black pepper
- 1 teaspoon whole-grain mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish
- 4 bone-in, skin on chicken breasts (about 8 oz each)

Directions:
Heat the grill to high. Brush boths sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop. Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving. Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.

From March 18

Cheesy BBQ Chicken Sandwiches

Ingredients:
- 1 onion, thinly sliced, separated into rings
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup Original Barbecue Sauce
- 3/4 cup Milk Cheddar Cheese
- 4 whole wheat sandwich rolls (6 inch), partially split

Directions:
- Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add onions; cover. Cook 2 min.; stir onions, then push to edge of skillet. Add chicken; cook 4 min. Turn chicken over; top with barbecue sauce. Cook, covered, on medium-low 6 min. or until chicken is done (165ºF). Stir onions. Sprinkle chicken with cheese; cook, covered, 1 min. or until cheese is melted. Fill rolls with chicken and onions.

Old-Fashioned Macaroni and Cheese

Ingredients:
- 3 Tbsp. butter or margarine
- 2 Tbsp.  flour
- 1/2 tsp. salt
- 2 cups  milk
- 2 cups Shredded Sharp Cheddar Cheese, divided
- 1 pkg.  (7 oz.) elbow macaroni (1-3/4 cups), cooked, drained

Directions:
- Preheat oven to 350°F. Melt butter in large saucepan on low heat. Add flour and salt; mix well. Cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Add 1-1/2 cups of the cheese; cook until melted, stirring constantly. Add macaroni; mix lightly. Spoon into 1-1/2-quart casserole; sprinkle with remaining 1/2 cup cheese. Bake 20 minutes or until heated through.

From March 11

Frozen Banana Cream

1 serving
Ingredients:
- 1 very ripe banana
Directions:
- Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.

Taco Salad

2 Servings
Ingredients:
- 4 cups lettuce, torn into pieces
- 1 medium red bell pepper, chopped
- 1/2 cup chopped green onions
- 1 small cucumber, peeled and chopped
- 1 cup pinto beans, drained of juice
- 2 oz baked tortilla chips, broken into pieces
- 1/4 cup salsa
Directions:
- In a salad bowl, mix together the vegetables, pinto beans and tortilla chips. Add the salsa and stir gently to blend.

From February 25

Cheddar Macaroni Beef Casserole
Ingredients
- 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
-1 lb.  lean ground beef
- 1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
- 1/2 tsp.  dried oregano leaves or dried basil leaves
- 1/2 cup KRAFT Shredded Cheddar Cheese
Directions
Preheat oven to 400ºF. Prepare Dinner as directed on package, omitting butter. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to boil. Add meat mixture to Dinner; spoon into 9-inch square baking dish. Sprinkle with cheese. Bake 10 min. or until cheese is melted and casserole is heated through.

From February 18

Chicken Parmesan with Linguine and Broccoli
Ingredients
- 4 small boneless skinless chicken breast halves (1 lb.)
- 2 Tbsp. milk
- 1/2 cup Grated Parmesan Cheese
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz.) tomato sauce
- 1/2 lb. fresh mushrooms, sliced
- 1/2 tsp. black pepper
- 4 oz. linguine, uncooked
- 1 pkg. (16 oz.) frozen broccoli cuts, thawed
- 1 cup Shredded Mozzarella Cheese
Make It
DIP chicken in milk; coat with grated topping. Set aside.
Heat oil in large nonstick skillet on medium heat. Add onion and garlic; cook and stir 3 minutes. Add chicken; cook 3 minutes on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 minutes or until chicken is cooked through. Meanwhile, prepare pasta as directed on package, adding broccoli to water during last 2 minutes of pasta cooking time. Sprinkle mozzarella cheese over chicken. Cook 2 to 3 minutes or until cheese is melted. Serve chicken over drained pasta mixture.
BBQ Chicken Salad
Ingredients
- 2 pkg. (6 oz. each) Grilled Chicken Breast Strips
- 1/2 cups Barbecue Sauce, any flavor
- 8 cups torn salad greens
- 1 large tomato, cut into wedges
- 1 cup croutons
- 1/4 cup Ranch Dressing
Directions
Mix chicken and barbecue sauce in large skillet; cook on medium-high heat until heated through, stirring occasionally. Toss remaining ingredients in large bowl. Serve topped with the warm chicken mixture.

Making Life Easier's Heart Healthy Meals

Stacked Mushroom Nachos
• Serves 8; 2 nachos per serving
• Preparation time: 15 minutes
• Cooking time: 10 minutes
These nachos use mushrooms instead of high-fat fried chips as their base. Plan on having plenty around -- they disappear quickly!
16 large fresh mushrooms, stems removed
Olive oil spray
1/4 teaspoon chili powder
1/2 cup fat-free refried beans
8 cherry tomatoes, quartered
1/3 cup fat-free or reduced-fat shredded Cheddar cheese
16 black olive slices
Preheat oven to 350º F.
Put mushrooms stem side down on a nonstick baking sheet. Lightly spray tops with olive oil spray. Sprinkle with chili powder. Turn mushrooms over
Spread 1 teaspoon beans over cavity of each mushroom. Place a cherry tomato cut side up on beans; slightly press tomato into beans to secure it. Sprinkle with cheese and top with olive slices.
Bake for 10 minutes, or until warmed through.

Tomato Basil Soup
• Serves 4; 3/4 cup per serving
• Preparation time: 5 minutes
• Cooking time: 18 minutes
Enjoy this refreshing, light soup year-round. This cilantro or parsley gives the soup a fresh taste even when basil is out of season.
14.5-ounce can no-salt-added diced tomatoes, undrained
14.5-ounce can low-sodium chicken broth
2 tablespoons fresh basil or 2 teaspoons dried, crumbled
1 teaspoon sugar
3/4 teaspoon very low sodium or low-sodium Worcestershire sauce
1/8 teaspoon crushed red pepper flakes (optional)
1/4 to 1/2 cup snipped fresh cilantro or parsley
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
In a medium saucepan, combine undrained tomatoes, broth, basil, sugar, Worcestershire sauce, and red pepper; bring to a boil, covered, over high heat. Reduce heat and simmer, uncovered, for 15 minutes. Remove from heat.
Stir in remaining ingredients.

Tomato, Oregano, and Goat Cheese
• Serves 4; 2 open-face sandwiches per serving
• Preparation time: 10 minutes
This simple sandwich is simply terrific. It's best when tomatoes are in full flavor and color.
4 ounces goat cheese, softened
8 slices peasant or sourdough bread about 1 inch thick (1 ounce per slice)
2 large tomatoes
2 sprigs of fresh oregano
Freshly ground pepper
Balsamic vinegar
Scant 1/4 teaspoon extra-virgin olive oil (optional)
Slice cheese into eight pieces and spread on bread.
Remove and discard seeds from tomatoes, then cut tomatoes into 1/4-inch slices.
To assemble, put tomatoes on cheese. Sprinkle with oregano leaves. Grind pepper over each sandwich and drizzle sparingly with vinegar. Top each sandwich with about 3 drops olive oil.

Salmon Sorrento
• Serves 4; 3 ounces fish per serving
• Preparation time: 10 minutes
• Cooking time: 23 to 26 minutes
With its thick, colorful sauce, this dish provides a way to dress up salmon without covering up its natural flavor.

1 tablespoon extra-virgin olive oil
5 medium Italian plum tomatoes, diced
6 medium black olives, coarsely chopped
6 medium green olives, coarsely chopped
3 tablespoons lemon juice
2 tablespoons coarsely or finely chopped fresh parsley (Italian, or flat-leaf, preferred)
1 tablespoon capers
1 1/2 teaspoons bottled minced garlic or 3 medium cloves garlic, thinly sliced
Pepper to taste
1-pound salmon fillet

Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper; stir to mix. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one third, about 5 minutes, stirring occasionally. Meanwhile, rinse salmon and pat dry with paper towels.
Using a spoon, push reduced sauce to one side and place salmon in skillet. Spoon sauce over salmon. Cook, covered, over medium heat for 15 to 17 minutes, or until salmon flakes easily when tested with a fork.

Chocolate Pudding Cake
• Serves 24; 1 square per serving
• Preparation time: 20 minutes
• Baking time: 35 to 40 minutes
• Standing time: 15 minutes

You'll be surprised at the rich pool of fudge sauce that works its way to the bottom of this cake as it bakes. This decadent dessert is best when served warm, but you won't be able to resist it even at room temperature.

Vegetable oil spray
Cake
2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup fat-free milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
Pudding
2 cups boiling water
1 1/2 cups firmly packed light brown sugar
1/2 cup unsweetened cocoa powder

Preheat oven to 350º F. Spray a 13 x 9 x 2-inch baking pan with vegetable oil spray; set aside.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. Whisk in remaining cake ingredients, blending thoroughly. Pour into baking pan, spreading evenly.
In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)
Bake for 35 to 40 minutes, or until top is firm to touch. (A toothpick inserted in center of cake won't be an accurate test for doneness.) Let cake rest for 15 minutes before cutting. To serve, slice cake and top with sauce, or pool sauce on plate and top with cake. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

From February 11

Warm Chocolate Pudding Cake

Ingredients:
- 1 pkg. (2-layer size) devil's food chocolate cake mix
- 2 cups cold milk
- 1-1/4 cups water
- 2 pkg.  (3.9 oz. each) Chocolate Instant Pudding
- 1/3 cup sugar
- 1 cup thawed COOL WHIP Whipped Topping

Directions:
Heat oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside. Pour milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that bubbles over sides of dish as dessert bakes. Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools). Spoon into serving dishes; top with COOL WHIP.

Country Salisbury Steak

Ingredients:
- 1-1/2 lb. extra lean ground beef
- 1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1-1/2 cups water, divided
- 3/4 cup chopped onions
- 1 pkg. (8 oz.) fresh mushrooms, sliced
- 1/2 cup Barbecue Sauce

Directions:
Heat oven to 375ºF.
Mix meat, stuffing mix, 1-1/4 cups water and onions until well blended. Shape into 6 (1/2-inch-thick) oval patties. Place on 15x10x1-inch pan. Bake 25 min. or until patties are done (160°F). Meanwhile, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining water; simmer on low heat 1 to 2 min. or until sauce is heated through. Serve over meat patties.

From February 4

Chicken Nacho Bake

Ingredients
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/2 cup Thick 'N Chunky Salsa
- 1/4 cup Sour Cream
- 1/2 cup crushed tortilla chips
- 1/2 cup Mexican Style Finely Shredded Four Cheese

Directions
Preheat oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife. Top each chicken breast evenly with salsa, sour cream and tortilla chips. Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).

Speedy Salsa-Chicken Quesadillas

Ingredients
- 1/2 cup Thick 'N Chunky Salsa
- 2 Tbsp.  MIRACLE WHIP Dressing
- 1/2 tsp. chili powder
- 8  Flour Tortillas
- 3/4 lb. cooked boneless skinless chicken breasts, sliced
- 1 cup Mexican Style Finely Shredded Four Cheese

Directions
Mix salsa, dressing and chili powder; spread onto tortillas. Layer chicken and cheese on half of each tortilla; fold over to enclose filling. Heat large skillet sprayed with cooking spray on medium heat. Add quesadillas, 2 at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges to serve.