Huevos Rancheros With Queso Fresco Recipe:

INGREDIENTS:

1  (10-ounce) can diced tomatoes and green chiles, undrained
1  (10-ounce) can red enchilada sauce
1/3  cup  chopped fresh cilantro
1  tablespoon  fresh lime juice
2  tablespoons  water
1  (16-ounce) can pinto beans, rinsed and drained
Cooking spray
4  large eggs
4  (8-inch) fat-free flour tortillas
1  cup  (4 ounces) crumbled queso  fresco Cheese

Preparation:

* Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

* Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

* Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

* Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

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Beef Parmesan with Garlic Angel Hair Pasta:

INGREDIENTS :

1 1/2 pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce
1/2 cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
1/4 cup butter

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.
* Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
* Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

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Fake-And-Bake “Fried” Chicken:

INGREDIENTS:

1  3 1/2- to 4-pound chicken, cut up and skin removed

1  cup  ranch dressing

2  cups  instant potato flakes

Preparation:

* Heat oven to 450º F. Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes. Arrange on the baking sheet and place in oven. Turn down oven to 350º F and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.

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Angel Hair with Tomato-Cream Sauce:
INGREDIENTS:

2 (15 ounce) containers BUITONI Refrigerated Marinara Sauce
2/3 cup NESTLE  CARNATION Evaporated Fat Free Milk
2 (9 ounce) packages BUITONI  Refrigerated Angel Hair Pasta
1 teaspoon bottled minced garlic
BUITONI  Freshly Shredded Parmesan Cheese
Chopped fresh basil or parsley

Preparation:

* Place sauce, evaporated milk and garlic in medium saucepan. Cook over medium-high heat, stirring frequently, for 4 to 6 minutes or until hot.

* Prepare pasta according to package directions. Toss with sauce. Season with salt and ground black pepper, if desired. Sprinkle with cheese and basil.

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Spinach and Cheese Stuffed Pasta Shells:
INGREDIENTS

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 1/2 cups spaghetti sauce

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
* Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
* Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13 inch baking dish.
* Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
* Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

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Cheese-Stuffed Shells in Marinara Sauce Recipe:
INGREDIENTS

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup shredded reduced fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup BUITONI  Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce

Preparation:

* Preheat oven to 350 degrees F.
* Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.
* Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce Recipe:

INGREDIENTS:

1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp

Preparation:

* Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
* Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
* In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
* Toss linguini with shrimp sauce, and serve.

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Tacos in Pasta Shells Recipe:

INGREDIENTS:

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

Preparation:

* In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
* Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
* Preheat oven to 350 degrees F (175 degrees C).
* Fill shells with beef mixture and arrange in a 9×13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
* Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
* Top with sour cream and onions; serve.

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Barbecue Sirloin And Blue Cheese Salad Recipe:
Ingredients:

2  teaspoons  chili powder
3/4  teaspoon  ground cumin
1/2  teaspoon  garlic powder
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
1  pound  lean sirloin steak, trimmed
Cooking spray
2  tablespoons  white wine vinegar
2  teaspoons  Dijon mustard
1  tablespoon  extra-virgin olive oil
6  cups  torn Bibb lettuce
3/4  cup  thinly sliced peeled cucumber
1  cup  red bell pepper strips
1/2  cup  thinly sliced shallots
1/2  cup  (2 ounces) crumbled blue cheese

Preparation

* Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

* Heat a grill pan over medium-high heat. Coat pan with cooking spray.

* Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness.

* Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

* Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk.

* Combine lettuce, cucumber, bell pepper, and shallots in a large bowl.

* Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.

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Enjoy this lemony Italian favorite with simple steamed green beans and mashed sweet potatoes.

Ingredients

* 2 tablespoons all-purpose flour
* Dash of salt
* 1/4 teaspoon black pepper
* 1 tablespoon water
* 1 large egg white
* 1/3 cup Italian-seasoned breadcrumbs
* 4 (2-ounce) veal cutlets
* 2 teaspoons olive oil
* 1 cup fat-free, less-sodium chicken broth
* 1 teaspoon grated lemon rind
* 2 to 3 tablespoons fresh lemon juice
* 1 tablespoon capers, drained and rinsed
* Lemon wedges (optional) Read more…

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Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side dish for this easy summer dish.

Ingredients

* 1 teaspoon olive oil
* 1 cup presliced mushrooms
* 1/2 cup thinly sliced onion
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 teaspoon bottled minced garlic
* 1 tablespoon sherry or red wine vinegar
* 2 (10-inch) fat-free flour tortillas
* 1 cup shredded cooked chicken breast (about 8 ounces)
* 1 cup arugula
* 1/2 cup (2 ounces) shredded Gruyère cheese
* Cooking spray Read more…

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Grilled Chicken and Apple Sandwich Recipe:

Ingredients:
12-oz. can dark and light meat chicken, drained
1/3 cup mayonnaise
1-1/2 cups grated Swiss cheese
2 stalks celery, chopped
1 apple, finely chopped
12 slices whole wheat bread
2 Tbsp. butter Read more…

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