Aloha Chicken Kebabs

adapted from Deceptively Delicious

1 Cup Whole-Wheat Breadcrumbs

1/4 Cup Flaxseed Meal

1/2 Cup Sweet Potato Puree

1/4 Cup Pineapple Puree

1 Tbs Soy Sauce

1 Large Egg White, lightly beaten

1/4 Cup shredded Unsweetened Coconut

1 Lb Boneless, Skinless Chicken Breast, rinsed, dried and cut into "fingers"

1/4 tsp Salt

2 Tbs Flour

Non Stick Cooking Spray

1 Tbs Olive Oil

10-12 Short Wooden Skewers.

~ In a bowl, mix breadcrumbs and flaxseed meal. Set aside.

~ In a second, wide shallow bowl, combine the sweet potato, pineapple, soy sauce, egg white and coconut and mix with a fork. 

~ Thread the chicken fingers lengthwise onto the skewer, sprinkle both sides of the chicken with salt and then with flour. Dip the chicken into the egg white mixture and then roll in the breadcrumbs until completely coated. 

~ Coat a large non stick skillet with cooking spray and set over medium-high heat. When the pan is hot, add the oil. 

~ Add the chicken in a single layer and brown 3-4 minutes on one side, until the coating is crisp and golden. (Turn down the heat if the coating browns too quickly - coconut burns easily) Turn the skewers and cook another 4-5 minutes longer until chicken is cooked through and browned all over.

Mozzarella Sticks

from Deceptively Delicious

1 Cup Whole-Wheat Breadcrumbs

1 Tbs Flaxseed Meal

1 Tbs Sesame Seeds (optional)

1 Cup shredded Mozzarella

1/2 Cup Cauliflower Puree

1 Tbs Cornstarch

Nonstick Cooking Spray

1 Tbs Olive Oil

1/4 tsp Salt

~ In a bowl, toss the breadcrumbs with the flaxseed meal and the sesame seeds. 

~ In a second large bowl, stir together the mozzarella, cauliflower puree, and cornstarch until well combined. Shape into 8 2x1/2" logs. Gently roll each log in the breadcrumbs, then wrap with aluminum foil or waxed paper and freeze for 20 minutes. 

~ Coat a nonstick skillet with cooking spray and set over medium-high heat. When the pan is hot add the oil. Arrange the mozza sticks in the pan in a single layer, being careful not to crowd them. Cook for 3-4 minutes, turning occasionally, until the crumb coating begins to brown. Sprinkle with salt and serve with ketchup.

Banana Bread

adapted from Deceptively Delicious

Nonstick Cooking Spray

3/4 Cup Wholewheat Flour

1/2 Cup all-purpose Flour

1/2 tsp Baking Soda

1/4 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon (optional)

1/2 Cup firmly packed Brown Sugar

1/4 Cup Canola or Vegetable Oil

2 large Egg Whites

1 1/2 Cups Banana Puree

1/2 Cup Cauliflower Puree

1 tsp Vanilla Extract

~ Preheat Oven to 350*F. Coat 9x5" loaf pan or 2 mini loaf pans with cooking spray. 

~ Mix together all the dry ingredients (except sugar). set aside. Mix oil and sugar until well combined. Mix in the egg whites, banana, cauliflower and vanilla. Add to the flour mixture until just combined. 

~ Pour into the loaf pan(s). bake until a toothpick inserted into the the center comes out clean. (55-60 minutes for a large loaf 25-30 minutes for the mini loaves) Let cool on rack for 5 minutes then turn the bread out of the pan to cool completely.

Homemade Ketchup

from Deceptively Delicious

1 (6 oz) can of Tomato Paste

1/2 Cup Carrot puree

1/4 Cup Water

2 Tbs Apple Cider Vinegar

2 Cloves garlic, minced

1 Tbs firmly packed Brown Sugar (Optional)

1/2 tsp Dry Mustard

1/4 tsp Salt

1/4 tsp ground Allspice

1/4 tsp Chili Powder (or to taste)

~ Stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until the mixture is reduced by about half, 15 - 20 minutes. Let cool before serving. 

~ Refrigerate in airtight container for up to 5 days, or freeze in 1/4 Cup amounts in zipper-lock snack bags for up to 3 months.

Monkey Bread

from Allrecipes.com

Ingredients

• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Homemade Pancake Mix

from Allrecipes.com

Ingredients

• 4 cups all-purpose flour
• 2 cups whole wheat flour
• 2/3 cup sugar
• 2 tablespoons baking powder
• 1 tablespoon baking soda
• ADDITIONAL INGREDIENTS FOR PANCAKES:
• 1 egg
• 3/4 cup milk
• ADDITIONAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES:
• 1 egg
• 3/4 cup milk
• 1 medium ripe banana, mashed
• 3/4 cup blueberries

Directions

1. In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
2. To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown
3. To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above.

Barley-Ricotta Cabbage Rolls

from Chatelaine.com

Ingredients

• 1 head green cabbage
• 1 tbsp safflower oil
• 3 garlic cloves, minced
• 1/2 cup pearl barley
• 2 tsp dried dillweed
• 1 1/4 cups low sodium chicken broth
• 1 large onion, finely chopped
• 250 g lean ground pork
• 1 cup light ricotta, drained
• 1 cup chopped fresh parsley
• 2 tbsp Dijon mustard
• 1 egg, beaten
• 2 tsp red-wine vinegar
• 1/4 tsp dried thyme leaves
• 1/4 tsp salt
• FOR SAUCE:
• 796-mL can whole plum tomatoes
• 1 small onion, peeled and cut in half
• 1 tbsp brown sugar
• 1/4 tsp salt

1. Bring a large pot of salted water to a boil. Core cabbage but leave it whole. Place cabbage in boiling water and cook 6 to 8 min or until outer leaves are tender. Carefully remove from boiling water and plunge into ice water. Pull 12 leaves off the cabbage, boiling again if the leaves are too raw to remove easily. Pat dry and slice out tough centre vein.
2. Heat a large saucepan or large, deep frying pan over medium. Add oil, then garlic, and cook 1 min. Add barley and dill. Cook 1 min. Pour in broth and bring to a boil. Reduce heat to medium-low. Simmer, covered, until barley is tender and liquid is absorbed, 25 min. Remove from heat and let cool about 5 min. Stir in onion, pork, ricotta, parsley, Dijon, egg, vinegar, thyme and salt.
3. Preheat oven to 350F. Spray a 9×13-in. baking dish with oil. Spoon about 1/3 cup of filling onto centre of one cabbage leaf. Roll into a cylinder, folding up the sides and trimming cut ends if there is too much cabbage. Place seam-side down in prepared dish. Repeat with remaining filling and leaves. Pour 1/4 cup water over rolls. Cover tightly with foil and bake 1 hour. Meanwhile, prepare sauce.
4. Combine tomatoes and onion in a medium-sized saucepan. Bring to a boil, then reduce heat and simmer, uncovered, 30 min. Remove from heat and let stand 10 min. Purée in a food processor or blender. Stir in sugar and salt. Serve over baked cabbage rolls.

• Make-Ahead Tip:

  Cook cabbage rolls and tomato sauce. Keep refrigerated up to 3 days. To reheat, microwave on medium for 2 min. Cooked cabbage rolls can also be frozen. Reheat in the microwave on medium for 5 min or in a 350F oven for 15 min.
  

Tuna Fish Cakes

from Kraft.com

What You Need

2 cans (170 g each) white tuna in water, drained, flaked

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

3/4 cup water

1 cup Kraft Mozza-Cheddar Shredded Cheese

1 carrot, shredded

1/4 cup Miracle Whip Dressing

2 Tbsp. sweet pickle relish

Make It

1 MIX all ingredients. Refrigerate 10 min.

2 HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use small ice cream scoop to add 1/4-cup portions of tuna mixture, in batches, to skillet.

3 FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

kraft kitchens tips

Substitute

Substitute 1 cup Kraft Part Skim Mozzarella Shredded Cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the Kraft Mozza-Cheddar Shredded Cheese, carrots and pickle relish.

For Easier Handling in the Skillet

Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

Special Extra

Serve with Kraft Cocktail Sauce or Kraft Tartar Sauce.

Pineapple-Picante Stir-Fried Pork & Cabbage

from Campbell's Kitchen

1 cup Pace® Picante Sauce

1 tablespoon rice vinegar

2 tablespoons minced peeled fresh ginger root

1 can (8 ounces) pineapple chunks in juice, drained, reserving juice

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 boneless pork tenderloin (about 1 pound), cut into thin strips

1 medium head green cabbage (about 2 pounds), cut in quarters and very thinly sliced (about 8 cups)

1/4 cup water

• Stir the picante sauce, vinegar, ginger root, pineapple juice and cornstarch in a medium bowl.
• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the pork and stir-fry until well browned.  Remove the pork from the skillet.
• Heat the remaining oil in the skillet.  Add the cabbage and stir-fry until tender-crisp.  Add the water and cook for 5 minutes, stirring occasionally.  Remove the cabbage from the skillet and keep warm.
• Add the picante sauce mixture to the skillet.  Cook and stir over medium heat until the mixture boils and thickens.  Stir in the pineapple chunks.  Return the pork to the skillet and cook until the mixture is hot and bubbling.  Serve the pork mixture over the cabbage.

Bolognese Style Penne

from Campbell's Kitchen

1 pound lean ground beef

1 large onion, minced (about 1 cup)

3 large carrots, shredded (about 2 cups)

1 jar (24 ounces) Prego® Veggie Smart™ Smooth & Simple Italian Sauce

1/2 cup water

3 tablespoons fresh basil leaves cut into very thin strips

3 cups penne pasta, cooked and drained (about 4 1/2 cups)

2 tablespoons grated Parmesan cheese

• Cook the beef, onion and carrots in a 12-inch skillet over medium-high heat until the beef is well-browned, stirring often to separate meat.  Pour off any fat.
• Stir the sauce and water in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the vegetables are tender, stirring occasionally.  Stir in additional water, if needed, until desired consistency.
• Place the basil and penne into a large bowl.  Add the beef mixture and toss to coat.  Sprinkle with the cheese.

Oatmeal Raisin Cookies

from Deceptively Delicious

Non Stick Cooking Spray

1 Cup Whole Wheat Flour

1 Cup Oat Fashioned Oats

1 tsp Baking Soda

1/2 tsp Salt

1/4 tsp Cinnamon

3/4 Cup firmly packed light or dark Brown Sugar

6 Tbs Soft Tub Margarine

1/2 Cup Banana Puree

1/2 Cup Zucchini Puree

1 large Egg White

1/2 Cup Raisins

1/2 Cup chopped Walnuts (optional)

~ Preheat oven to 350*F. Coat 2 baking sheets with cooking spray or line with parchment.

~ In a bowl mix flour, oats, baking soda, salt and cinnamon. 

~ In a large bowl, beat the sugar and margarine with a wooden spoon (don't use electric mixer - it will make the cookies tough): do not overmix. Add the banana and zucchini purees and the egg white and stir just to blend. Add the flour mixture, raisins and walnuts, if using, and stir to combine. 

~ Drop the dough by heaping tablespoonfuls onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 - 15 minutes. Let the cookies cool on the baking sheets for 4 - 5 minutes, just until they are firm enough to handle, then transfer to rack to cool completely.

Sole with Lemon-Ginger Sauce (Heart and Sole)

from Crazy Plates

1 Lb Sole Fillets

1/2 tsp Salt

1/4 tsp Black Pepper

1/3 up Lemon Juice

1/4 Cup Low-fat Chicken or Vegetable Broth

3 Tbsp Sugar

2 tsp each grated Gingerroot and Corn Starch

1 tsp Lemon Zest

1 Clove Garlic

1 Tbsp chopped Fresh Parsley

~ Spray a medium baking pan with non-stick spray. Set aside.

~ Rinse fish with cold water and pat dry with paper towels. Sprinkle with salt and pepper. Roll up fish and place seam-side down in baking pan. Bake at 425*F for 15 - 20 minutes, until fish is cooked through and flakes easily with a fork.

~ While fish is cooking, prepare sauce. Combine lemon juice, broth, sugar, gingerroot, cornstarch, lemon zest, and garlic in small saucepan. Cook over medium-high heat until mixture is bubbly and has thickened. 

~ Arrange fish on serving plates and drizzle with sauce. Sprinkle with parsley and serve immediately. 

Sweet Citrus Chicken

from Kraft.com

What You Need

1 cup hot water

1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken

4 small boneless skinless chicken breasts (1 lb./450 g), pounded to 1/2-inch thickness

1/2 cup orange juice

1/4 cup packed brown sugar

2 Tbsp. non-hydrogenated margarine, melted

Make It

HEAT oven to 400ºF.
ADD hot water to stuffing mix; stir just until moistened.
PLACE chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with stuffing.
BAKE 30 min. or until chicken is done (170°F).

kraft kitchens tips

Serving Suggestion

Serve with your family's favourite hot steamed vegetable.

Broccoli, Cheddar Chicken Bundles

from Kraft.com

What You Need

8 boneless skinless chicken thighs (1 lb./450 g)

1 cup frozen broccoli florets, thawed, chopped

1 cup Kraft Double Cheddar Shredded Cheese

4 slices bacon, cooked, crumbled

1 pouch Shake'N Bake Extra Crispy Original Coating Mix

Make It

HEAT oven to 400ºF.
PLACE chicken thighs, smooth-sides down, on work surface; top evenly with broccoli, cheese and bacon.
ROLL up each chicken thigh tightly, starting at one short end; secure with wooden toothpicks. Roll in coating mix until evenly coated. Place, seam-sides down, in single layer in shallow foil-lined pan.
BAKE 25 to 30 min. or until chicken is done (170ºF). Remove and discard toothpicks before serving.

kraft kitchens tips

Serving Suggestion

Serve with a mixed green salad and hot mashed potatoes.

How to Microwave Bacon

Place bacon on double-layer of paper towels on microwaveable plate; top with another sheet of paper towel. Microwave on HIGH 3 to 3-1/2 min. or until bacon is crisp.

New Orleans Grilled Pork and Beans

from Heinz.ca

Prep time: 20 minutes

Cooking time: 15 to 20 minutes

Nutritional Information

Per serving: 421 Calories, 45.1 g protein, 4.7 g fat, 49.0 g carbohydrate, 7.6 g fibre, 702 mg sodium. Excellent source of iron (38% DV), zinc (42% DV), vitamin B12 (36% DV) , vitamin C (42% DV) and Niacin (95% DV).

2	pork tenderloins, about 1 ½ lb (750 g)
½ tsp (2 mL)	pepper
2 tbsp (30 mL)	each fancy molasses, HEINZ® Mustard and HEINZ® Tomato Paste
1 tbsp (15 mL)	HEINZ® Apple Cider Vinegar
1 can (14 oz/398 mL)	HEINZ® Original Beans with Pork and Molasses or HEINZ® Deep-Browned® Beans with Pork and Molasses
¾ cup (175 mL)	each diced green pepper and corn kernels
1/3 cup (75 mL)	HEINZ® Chili Sauce
½ tsp (2 mL)	ground allspice

Preheat the grill to medium-high, and grease well. Butterfly each tenderloin, cutting along the length about halfway through the centre. Open along the cut to lie flat. Sprinkle all over with pepper. Bring the molasses, mustard, tomato paste and vinegar to a boil in a small saucepan. Cool slightly. Set aside half the mixture. Use remaining half mixture to brush all over tenderloins.

Stir the beans, green pepper, corn, chili sauce and allspice together in a bowl. Lay a large square of heavy-duty aluminum foil on a flat surface. Transfer the bean mixture to the foil. Bring up the side, fold over and crimp the edges to create a secure packet.

Grill the packet of beans (in a grilling basket ideally) alongside the pork for 15 to 20 minutes, turning the meat and carefully turning the packet once. Baste the pork with the reserved glaze mixture just before removing from the grill. Slice the pork and arrange over the bean mixture to serve.

Makes 4 servings.

Taco Bake

from Kraft.com

What You Need

1 pkg. (400 g) Kraft Deluxe Original Cheddar Pasta & Sauce

1 lb. (450 g) extra-lean ground beef

1 pkg. (35 g) taco seasoning mix

3/4 cup light sour cream

1-1/2 cups shredded Cracker Barrel Old Cheddar Cheese Light

1 cup salsa

Make It

HEAT oven to 400°F.
PREPARE Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning mix as directed on package.
STIR sour cream into prepared Dinner; spoon half into 8-inch square baking dish. Top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture; cover.
BAKE 15 min. Top with salsa and remaining 1/2 cup shredded cheese; bake, uncovered, 5 min. or until melted.

kraft kitchens tips

Serving Suggestion

Serve with hot cooked corn for a quick-and-easy meal.

Special Extra

For extra crunch, prepare and bake as directed, topping with 1/2 cup coarsely crushed tortilla chips along with the salsa and cheese.

Substitute

Substitute a 9-inch round baking dish for the square baking dish.

Sweet and Sticky Orange Chicken

from Kraft.com

What You Need

1 large navel orange

1/4 cup Kraft Signature Asian Sesame Dressing

2 Tbsp. lite soy sauce

2 Tbsp. sugar

1/2 tsp. crushed red pepper

1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces

1 Tbsp. minced gingerroot

1 clove garlic, minced

1 large red pepper, cut into bite-size pieces

Make It

GRATE 1 tsp. zest from orange. Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces. Mix zest, dressing, soy sauce, sugar and crushed pepper.
COOK chicken in nonstick skillet on high heat 5 to 6 min. or until done, stirring frequently. Add ginger and garlic; cook and stir on medium-high heat 2 min. Add red peppers; cook 2 min. or until crisp-tender, stirring frequently. Transfer to bowl; cover to keep warm.
ADD dressing mixture to skillet; cook and stir 1 to 2 min. or until thickened, stirring constantly. Add chicken mixture; cook and stir 2 min. or until heated through. Stir in oranges; spoon onto platter.

kraft kitchens tips

Note

Since stir-frying is done very quickly, be sure to have all your ingredients chopped and ready to go before you begin cooking.

Substitute

Substitute 2 cups snow peas for the red peppers. Or, use a combination of peppers and snow peas.

Serving Suggestion

Serve with hot cooked rice.

Creamy Beef and Noodle Bake

from Kraft.com

 

What You Need

1 lb. (450 g) extra-lean ground beef

1 small onion, chopped

3 cups egg noodles, uncooked

2 cups frozen mixed vegetables (peas, green beans, carrots, corn)

1 can (10 fl oz/284 mL) condensed cream of mushroom soup

1 cup milk

1 cup water

1-1/2 cups Kraft Mozza-Cheddar Shredded Cheese

Make It

HEAT oven to 375ºF.
BROWN meat with onions in skillet; drain. Spoon over noodles in 13x9-inch baking dish; top with vegetables.
WHISK soup, milk and water until well blended; pour over vegetables. Top with cheese; cover.
BAKE 35 min. or until heated through, uncovering after 25 min.

kraft kitchens tips

Make Ahead

Cook noodles as directed on package, omitting salt. Prepare casserole as directed using cooked noodles. Refrigerate up to 24 hours. Bake 45 min. or until heated through, uncovering after 35 min.

Substitute

Prepare using ground chicken or turkey.

Variation

Prepare using whole wheat egg noodles, low-fat cream of mushroom soup, skim milk and Kraft Double Cheddar Shredded Cheese Light.

Snow Log

from Company's Coming 150 Delicious Squares

4 oz Cream Cheese, softened

1 1/2 Cup Confectioner's Sugar

1 1/4 Cup Vanilla Wafer Crumbs

1/4 tsp Salt

1/2 Cup Maraschino Cherries well drained and chopped

Vanilla Wafer crumbs for coating (I used shredded coconut)

~ Beat Cream Cheese until smooth, work int he rest of the ingredients, but be sure to blot all the moisture fromt he cherries with paper towel. You may need to add more icing sugar, you can safely add as much as you can work in. Shape in a log 1 1/2 inches to 2 inches in diameter and roll in crumbs to coat. Store in waxed paper in a plastic bag in refrigerator. Slice in thin slices to serve.

Yorkshire Pudding

from Allrecipes.com

Ingredients

• 4 eggs
• 2 cups all-purpose flour
• 2 cups milk
• 1/4 cup vegetable oil

Directions

1. Preheat the oven to 450 degrees F (230 degrees C).
2. In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.
3. Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.
4. Bake for 30 to 35 minutes in the preheated oven. Serve immediately. I turn my oven off and leave the door partially open with the yorkies inside to keep them from deflating while waiting for everyone to ask for seconds.

Marinated Pork Chops

adapted from Eat, Shrink and Be Merry by Janet & Greta Podleski

Sauce

1/2 Cup Ketchup

2 Tbsp freshly squeezed Lemon Juice

2 Tbsp Molasses

2 Tbs minced Shallots or Onions

1 1/4 tsp Chili Powder

1 tsp minced Garlic

1 tsp grated Lemon Zest

1/2 tsp dried Rosemary

1/4 tsp Black Pepper

4 boneless pork loin chops

~ Mix the sauce ingredients and put it in a resealable plastic bag along with the pork chops and marinate in the fridge overnight

~ Preheat oven to 350* and place pork chops on a wire rack on top of a foil lined baking sheet. bake for about 8 minutes each side depending on thickness of the chops. Do not overcook! Pork chops should be slightly pink in the center or it will be dry.

3 Cheese Beef Pasta Shells

from Betty Crocker.com

24	uncooked jumbo pasta shells
1	lb lean (at least 80%) ground beef
1	jar (26 oz) chunky tomato pasta sauce
1/4	cup water
1	container (8 oz) chive and onion cream cheese spread
1 1/2	cups shredded 6 cheese Italian cheese blend (6 oz)
1/2	cup grated Parmesan cheese
1	egg
1	to 2 tablespoons chopped fresh parsley, if desired

	Print these coupons...
	About Concordance™

1. Heat oven to 350°F. Cook and drain pasta shells as directed on package.
2. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
4. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Straw and Hay Pasta

from Betty Crocker.com

1	tablespoon margarine, butter or spread
1 1/2	cups sliced mushrooms (4 ounces)
4	ounces fully cooked smoked ham, cut into 1x1/4-inch strips
2	tablespoons chopped fresh parsley
2	tablespoons chopped onion
1/4	cup brandy or chicken broth
1	cup whipping (heavy) cream
1/4	teaspoon salt
1/4	teaspoon pepper
1	package (9 ounces) refrigerated fettuccine
1	package (9 ounces) refrigerated spinach fettuccine
1/2	cup shredded Parmesan cheese
	Freshly ground pepper

	Print these coupons...
	About Concordance™

1. Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
2. Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
3. Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.