Wild Mushroom Lasagna

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Course Entrées, Pastas
Prep Time 40 minutes
Cook Time 40 minutes
Servings
people
Course Entrées, Pastas
Prep Time 40 minutes
Cook Time 40 minutes
Servings
people
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Instructions
  1. Preheat oven to 375°. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cook lasagna noodles as label directs, drain.
  2. Meanwhile, in medium saucepot, melt butter over medium-low heat. Stir in flour and cook 1-minute. Add milk and heat to simmering, whisking constantly; cook 8 to 10 minutes or until mixture thickens, whisking frequently. Stir in 1 teaspoon salt, 3/4 teaspo
  3. Meanwhile, in large skillet, heat oil over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until most liquid is released from mushrooms, stirring frequently. Add garlic, rosemary, and remaining 3/4 teaspoon salt and pepper, and cook 1 minute, s
  4. Spread about 1-1/4 cups sauce into bottom of prepared baking dish; top with 4 noodles, 2 cups mushroom mixture, 2/3 cup ricotta cheese, 2 cups loosely packed baby spinach and 1/2 cup Parmesan-Asiago cheese blend. Repeat 2 more layers of sauce, noodles, mu
  5. Bake 40 to 45 minutes or until edges are bubbly and top is browned. Let stand 10 minutes before cutting.

Beet, Orange & Chevre Salad with Lemon-Chive Oil

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The perfect salad for Summer!
Instructions
  1. Prepare Lemon-Chive Oil; In blender or bowl of food processor with knife blade attached, puree all ingredients 30 seconds or until chives are finely chopped, scraping sides of blender occasionally with rubber spatula.
  2. Prepare Beet, Orange & Chevre Salad: Preheat oven to 375°. Rinse beets under cold water and pat dry. Rub beets with oil, salt, and pepper. Wrap individually in foil and place on rimmed baking pan. Roast beets 1 hour or until tender and easily pie
  3. Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently. Remove peel and white pith from oranges. Turn each orange on its side and cut into ¼-inch-thick slices.
  4. To serve, line large serving plate with spring mix, and place orange slices, beets, and onion over spring mix. Drizzle with Lemon-Chive Oil and top with cheese and pine nuts.

Seasoned Sweet Potato Wedges

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Low in calories, fat, and sodium. High in flavor, taste, and deliciousness!
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Course Side Dishes
Prep Time 10 minutes
Cook Time 55 minutes
Servings
people
Course Side Dishes
Prep Time 10 minutes
Cook Time 55 minutes
Servings
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Instructions
  1. Preheat oven to 425°. Line large rimmed baking pan with aluminum foil or parchment paper; spray with nonstick cooking spray. In small bowl, combine cinnamon, salt, cayenne pepper, allspice and white pepper.
  2. In large bowl, toss potatoes with oil and cinnamon mixture until well combined; transfer potatoes to prepared pan. Roast potatoes 55 to 60 minutes or until tender and lightly browned, stirring once halfway through roasting; transfer potatoes to large bowl
  3. Toss potatoes with parsley until well combined.

Anytime Ham and Cheese Frittata

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The perfect "anytime" dish for a weekend breakfast, brunch, light lunch or dinner!
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Prep Time 15 minutes
Cook Time 35 minutes
Servings
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Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
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Instructions
  1. In a large mixing bowl, whisk eggs, milk, dry mustard, red pepper flakes and salt. Add bread pieces, stirring to combine; set aside.
  2. Heat oven to 400° F. In a large 10-inch ovenproof skillet, heat olive oil over medium high heat. Add potatoes and cook until golden and beginning to crisp. Add ham and cook, stirring often, for 2-3 minutes more. Push ham and potatoes to the side of t
  3. Cut into wedges and serve.
  4. Recipe and photos courtesy of the National Pork Board, http://www.porkbeinspired.com

Wild Rice & Asparagus Stuffed Chicken

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Course Entrées
Prep Time 35 minutes
Cook Time 18 minutes
Servings
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Instructions
  1. Preheat oven to 450°. Spray rimmed baking pan with nonstick cooking spray. Prepare rice as label directs.
  2. Meanwhile, with sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4 inch uncut. Open chicken breasts and lay flat between plastic wrap on work surface. With flat end of meat mallet, pound
  3. In medium bowl, combine cooked rice, cream cheese, asparagus, bell pepper and thyme. Leaving 1/2-inch border, spoon about 1/2 cup rice mixture onto bottom half of each chicken breast, then roll chicken around filling to enclose. Place chicken, seam side d
  4. Meanwhile, in small saucepot, cook cream, cheese spread and cayenne to simmering over medium-low heat; simmer 2 minutes. Makes about 1-1/2 cups sauce. Spoon sauce over chicken to serve.

Grilled Vegetable Packets

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Instructions
  1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk together vinegar and oil; stir in garlic, basil, thyme, salt, black pepper and cayenne pepper (or place ingredients into cruet and shake). In large bowl, toss vegetables
  2. Cut two 18 x 24-inch sheets of heavy-duty aluminum foil and place on work surface; spray foil with nonstick cooking spray. Place half of vegetable mixture in center of each piece of foil. For each packet, bring top and bottom sides of foil up and together
  3. Place packets on hot grill rack. Cover grill and cook 18 minutes. Carefully remove vegetable packets from grill. To serve, carefully open 1 end of packets to let steam escape, then pour vegetables into large serving bowl.

Sweet Sesame Wings

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Prep Time 25 minutes
Cook Time 40 minutes
Servings
people
Prep Time 25 minutes
Cook Time 40 minutes
Servings
people
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Instructions
  1. In large bowl, whisk together cola, garlic, soy sauce, mustard, sesame oil, ginger and cayenne. Place wings in 2 large zip-top plastic bags; pour half of the cola mixture into each bag over wings. Seal bags and refrigerate 2 hours to marinate.
  2. Place rimmed baking pan in oven; preheat oven to 400°. Drain wings and reserve marinade. Carefully add oil to baking pan and swirl to coat bottom of pan. Place wings in single layer on baking pan and bake 15 minutes. Toss wings with reserved marinade
  3. Transfer wings to separate rimmed baking pan and keep warm in oven. Transfer remaining liquid in baking pan to small saucepot and cook over high heat 10 minutes or until mixture is slightly thickened. In small bowl, whisk together water and cornstarch; ad
  4. Transfer wings to large serving bowl and toss with sauce. Sprinkle wings with green onions and sesame seeds. Serve with celery sticks, if desired.

Spicy Beef Nachos

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The PERFECT dish for every party!
Instructions
  1. In large skillet, heat oil over medium-high heat until hot but not smoking. Add beef and cook 3 to 4 minutes, turning once. Add onion and cook 5 minutes, stirring onion occasionally. Transfer beef and onion to 3 ½ to 4 quart slow cooker. Stir in garl
  2. Transfer beef to cutting board. Cut beef into bite-size pieces. Return beef to slow cooker, stirring to combine ingredients. Spoon beef mixture over chips. Sprinkle cheese and desired toppings over beef.

White Bean Chicken Chili

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When the days are cold and gloomy, you will love something warm and filling like this wonderful chicken chili!
Instructions
  1. In large saucepot, cook bacon over medium-high heat 4 to 5 minutes or until crisp, stirring frequently. Reduce heat to medium. Add bell peppers, and onion, and cook 3 to 4 minutes, stirring frequently. Stir in chili powder, marjoram, oregano, cumin, and g
  2. Add tomatoes, beans, broth, and lemon juice, and bring to a simmer; simmer 20 minutes, stirring occasionally.
  3. Meanwhile, sprinkle both sides of chicken with jerk seasoning. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 3 to 5 minutes or until deep brown in color, turning once. Reduce heat to medium, and cook chicken 5 to 6 minutes
  4. Ladle chili into serving bowls and top with chicken. Garnish with sour cream, pico de gallo and cilantro, if desired.
  5. Makes: about 14 cups

Two Steppin’ Tenderloin Steak

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This flavorful Two Steppin' Tenderloin Steak will make you and your partner want to dance the Texas Two-Step!
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Place 2 cups spinach, almonds, cheese and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add 2 tablespoons water and oil until smooth. Season with salt, as desired. Set aside.
  2. Preheat over to 350° F. Heat ovenproof, nonstick skillet over medium heat. Place beef steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare to medium doneness, turning onc
  3. Meanwhile, combine rice, remaining 1 cup water and salt, if desired, in medium saucepan; cook according to package directions. Chop remaining 1 cup spinach. During last 5 minutes of cooking, add chopped spinach to pan and continue to cook. Remove from hea
  4. Remove steaks from oven when internal temperature reaches 135° F for medium rare; 150° for medium doneness. Remove steaks from pan; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 10 degrees to
  5. Serve steaks over brown rice with remaining pesto. Garnish rice with additional almonds, if desired.
  6. Total recipe time: 30 to 35 minutes
  7. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com