Ingredients:
- 1 lb (500 g) lean ground beef
- 1 medium onion, chopped (1/2 cup/125 mL)
- ¼ cup (50 mL) chopped green bell pepper
- 5 cups hot water
- 1 box Chili Macaroni
- 1 tsp (5 mL) chili powder
- ½ tsp (2 mL) garlic salt
- 2 cups (500 mL) diced tomatoes (from 28 oz can)
- 1 can (341 mL) Kernel Corn, drained
Preparation:
In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.
Ingredients:
- 1 tbsp (15 mL) vegetable oil
- 1 lb (500 g) boneless skinless chicken breasts, cut into thin strips
- 1 green or red bell pepper, diced
- 1 pkgFajita Seasoning Mix
- 1/2 cup (125 mL) water
- 1 pkg Tortillas (8 tortillas)
- 2 cups (500 mL) shredded cheese
- Salsa (optional)
- Reduced Fat or Fat Free Sour Cream (optional)
Preparation:
Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook and stir 3 to 5 minutes until no longer pink inside; drain excess liquid.
Stir in diced peppers, seasoning mix and water. Simmer uncovered 3 to 5 minutes, stirring frequently. Remove from heat.
Evenly divide chicken mixture over half of each tortilla. Sprinkle each with 1/4 cup (50 mL) shredded cheese; fold over to make half-moon shape, pressing lightly.
Cook quesadillas in an ungreased, nonstick skillet 3 to 4 minutes per side or until tortilla is browned and crisp and filling is hot. Cut into wedges and serve with salsa and sour cream for dipping, if desired.
Ingredients:
- 2 1/2 cups (625 mL) milk
- 1 1/2 cups (375 mL) water
- 1/4 cup (50 mL) butter
- Mashed Potatoes (2 pouches)
- 1 canKernel Corn, drained
- 1 cup (250 mL) shredded cheese
- 1 can French-fried onions
Preparation:
Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
Bake 10 to 15 minutes or until cheese is melted and onions are golden.
Ingredients:
- 1 pkg (141 g) Scalloped Potatoes
- 2 cups (500 mL) skim milk
- 1/2 cup (125 mL) Corn
- 1/4 cup (50 mL) chopped celery
- 2 cans (each 10 oz/284 mL) chicken broth
- 1 1/4 cups (300 mL) water
- 1 pkg (500 g) Frozen Cut Broccoli
- 1 1/2 cups (375 mL) shredded cheese
Preparation:
Heat potatoes, sauce mix and remaining ingredients except cheese to boiling in 3-quart (3 L) saucepan or Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
Ingredients:
- 2 cups (500 mL) cheese
- 1 cup (250 mL) cheese
- 1/2 cup (125 mL) sour cream
- 1 medium onion, chopped (1/2 cup/125 mL)
- 2 tbsp (25 mL) chopped fresh parsley
- 1/4 tsp (1 mL) pepper
- 1 can (14 oz/398 mL) tomato sauce
- 1 small green pepper, chopped (1/2 cup/125 mL)
- 1 can chopped mild green chilies (about 4 oz)
- 1 clove garlic, finely chopped
- 2/3 cup (150 mL) water
- 1 tbsp (15 mL) chili powder
- 1 1/2 tsp (7 mL) chopped fresh or 1/2 tsp (2 mL) dried oregano leaves
- 1/4 tsp (1 mL) ground cumin
- 8 soft corn (or flour) tortillas (5 or 6 inch size)
- Additional cheese, sour cream and chopped onion, if desired
Preparation:
Heat oven to 350ºF. In medium bowl, mix cheeses, sour cream, onion, parsley and pepper; set aside.
In 2-quart saucepan, heat tomato sauce, bell pepper, chilies, garlic, water, chili powder, oregano and cumin to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas
Bake uncovered 25 to 30 minutes or until bubbly. Garnish with additional shredded cheese, sour cream and chopped onion.
Ingredients:
- 1 box Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1/2 cup (125 mL) semisweet chocolate chips, melted
- 1/2 cup (125 mL) butterscotch chips, melted
- 1 tub Chocolate Frosting
Preparation:
Heat oven to 350ºF (325ºF for dark or nonstick pan). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
Meanwhile, place 12-inch sheet of waxed paper on baking sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.
Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined baking sheet. Refrigerate until firm, about 5 minutes.
Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.
Ingredients:
- 1/2 cup (125 mL) milk
- 1/4 cup (50 mL) sour cream
- 1/2 tsp (2 mL) Worcestershire sauce
- 2 eggs
- 1/4 — 1/2 tsp (1-2 mL) dried dill (optional)
- 2/3 cups (150 mL) cheese
- 1/3 cup (75 mL) chopped smoked salmon
- 2 tbsp (25 mL) sliced green onions
Preparation:
Heat oven to 400°F (200°C). Spray 24 small (mini) muffin cups, with non-stick cooking spray.
Combine Bisquick*, milk, sour cream, Worcestershire sauce, eggs and dill (if using) in small bowl with fork. Stir in remaining ingredients.
Spoon about 1 tablespoon (15 mL) mixture into each muffin cup.
Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Serve warm.
Ingredients:
- 2 large red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces
- 2 tablespoons vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1/2 medium green bell pepper, finely chopped (1/2 cup)
- 1/2 cup salsa verde
- 4 taco shells (from 4.7-oz box)
- 1 cup shredded lettuce
- 1 medium tomato, seeded, chopped
- 1/2 cup taco sauce
- 1/2 cup queso fresco cheese or Mexican cheese blend (2 oz)
Preparation:
Place potatoes in microwavable bowl; cover with microwavable plastic wrap. Microwave on High 5 minutes or until tender.
In 10-inch skillet, heat oil over medium-high heat. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper are crisp-tender. Reduce heat to medium-low. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.
Ingredients:
- 2 eggs
- 1 cup (250 mL) milk
- 3 tbsp (45 mL) vegetable oil
- 1 cup (250 mL) cheese
- ¾ cup (175 mL) chopped fully cooked ham
Preparation:
Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup (175 mL) of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup (50 mL) cheese evenly over tops of muffins.
Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.
Ingredients:
- 1 jar (650 mL) Chunky Salsa
- 2 cloves garlic, minced
- 1/4 cup (50 mL) chopped fresh cilantro or parsley
- 1 French baguette
- 1/4 cup (50 mL) olive oil
- 1 cup (250 mL) shredded mozzarella cheese (optional)
Preparation:
In bowl, stir together salsa, garlic and cilantro. Set aside.
Slice baguette into 1/2-inch (1 cm) slices and place on baking sheets. Brush one side of each slice lightly with olive oil.
Broil baguette slices 2 inches (5 cm) from broiler for 1 minute until browned. Turn slices and toast other side. Turn slices oil-side up.
Spoon 1 tbsp (15 mL) of the salsa mixture onto each toast slice and sprinkle each with some cheese, if desired. Refrigerate any leftover salsa. Broil 1 minute longer or until cheese has melted.
