Recipes

1. ROTINI CHICKEN CASSEROLE

Shopping List:

• Olive oil
• Thyme
• Salt
• 12-ounce box of tricolor rotini
• Cornflakes
• 1 Can, reduced fat condensed cream of chicken soup
• 1 Small onion
• Small bundle of celery
• Medium green pepper
• Fresh parsley
• 1 (16 Ounce) package, frozen Italian blend vegetables
• Chicken breast
• Reduced fat chedder cheese
• Fat free milk

Ingredients:

• 12 Ounce box tricolor rotini
• ¾ Cup chopped onion
• ½ Cup chopped celery
• 2 Garlic cloves, minced
• 1 Tablespoon olive oil
• 3 Cups cooked cubed chicken breast
• 1 (10 ¾ Ounce) can reduced-fat reduced-sodium condensed cream of chicken soup
• 1 ½ Cups fat-free milk
• 1 (16 Ounce) package frozen italian blend vegetables
• 1 Cup shredded reduced-fat cheddar cheese
• 2 Tablespoons minced fresh parsley
• 1 ¼ Teaspoon dried thyme
• 1 Teaspoon salt
• ⅔ Cup crushed cornflakes

Directions

1. Preheat the oven to 350°F.
2. Cook pasta according to package directions.
3. Meanwhile, in a nonstick skillet, sauté onion, celery, and garlic in oil until tender.
4. Drain pasta; place in a large bowl.
5. Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme, and salt to bowl; mix.
6. Pour into a 13x9 baking dish coated with nonstick cooking spray. Cover and bake for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

2. FRENCH BREAD CHEESEBURGERS

Shopping List:

• Djon mustard
• Ketchup
• Minced garlic (or 2 garlic cloves)
• 1 Small onion
• 1 Medium green pepper
• Reduced fat American cheese
• Shredded parmesan cheese
• 1 Pound, lean ground beef (90 percent)
• Egg white
• Flour
• Refrigerated crusty French loaf

Ingredients:

• ¾ Pound lean ground beef (90% lean)
• 1 Small onion, chopped
• 1 Medium green pepper, chopped
• 2 Garlic cloves, minced
• 2 Tablespoons all-purpose flour
• 2 Tablespoons dijon mustard
• 1 Tablespoon ketchup
• 1 Tube (11 ounces) refrigerated crusty French loaf
• 4 Slices (1 oz. Each) reduced fat
• American cheese
• 1 Egg white, lightly beaten
• 3 Tablespoons shredded parmesan cheese

Directions

1. In a large frying pan, cook the beef, onion and pepper over medium heat until meat is no longer pink.
2. Add garlic; cook 1 minute longer. Stir in the flour, mustard and ketchup; set aside.
3. Unroll the bread dough starting at the seam.
4. Form dough into a 14x12 inch rectangle. Spoon meat mixture lengthwise down the center of the dough; top with cheese slices.
5. Bring long sides of dough to the center over filling; pinching the seam to seal.
6. Place the filled dough seam side down on a baking sheet coated with cooking spray
7. Brush with egg white. Sprinkle with Parmesan cheese.
8. With a sharp knife, cut diagonal slits in top of loaf. Bake at 350° for 25 minutes or until golden brown.

3. SPRING SALAD

Shopping List:

• Salt
• Pepper
• White vinegar
• Sugar substitute
• Medium tomatoes
• Radishes
• Large cucumber

Ingredients:

• 2 Medium tomatoes, seeded and chopped
• 2 Cups thinly sliced radishes
• 1 Large cucumber, quartered, seeded, and chopped
• ½ Cup white vinegar
• ½ Cup water
• Sugar substitute equivalent to ½ cup sugar
• ½ Teaspoon salt
• ¼ Teaspoon pepper