Grilled Club Sandwiches

• 4 tsp mayonnaise
• 4 tsp barbecue sauce
• 4 slices French bread
• 2/3 cup shredded cheddar cheese
• 4 thin slices deli ham
• 4 slices tomato
• 4 thin slices deli turkey
• 2 TBS butter, softened

Directions:

1. Combine mayonnaise and barbecue sauce; spread over one side of each slice of bread.
2. Top two slices with half of the cheese; layer with ham, tomato, turkey and remaining cheese.
3. Top with remaining bread. Spread out side of sandwiches with butter.
4. In a skillet, toast sandwhiches over medium heat until bread is lightly browned on both sides.

Meat Loaf Supper

• 1 egg
• 2 TBS milk
• 3/4 cup soft bread crumbs
• 1/2 tsp salt
• 1/2 tsp dried minced onion
• 1/2 tsp dried tarragon
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/8 tsp pepper
• 2 thin slices deli ham
• 1/2 cup shredded cheddar cheese
• 2 medium red potatoes, cut into chunks
• 2 medium carrots, halved and cut into chunks

Directions:

1. In a bowl, combine the egg and milk. Stir in the bread crumbs, salt, onion, tarragon, thyme, garlic powder and pepper. Crumble beef over mixture and mix well
2. On a piece of heavy-duty foil, pat beef mixture onto a 9-1/2in.x6-1/2in rectangle. Top with ham and cheese.
3. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling.
4. Seal seam and ends
5. Place in a 11inx7inx2in baking dish coated with PAM.
6. Arrange potatoes and carrots around meat loaf. Bake uncovered at 350 for 30 minutes.
7. Turn potatoes and carrots. Bake 15-20 minutes longer or until meat thermometer reads 160 and veggies are tender.

Nacho Chicken Casserole

• 1 cup cubed cooked chicken
• 3/4 cup crushed nacho tortilla chips
• 2/3 cup condensed cream of chick soup
• 1/2 cup sliced mushrooms
• 1/4 cup sour cream
• 2 TBS 2% milk
• 1 TBS chopped green chilies
• 1/2 tsp chopped jalapeno pepper
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese

Directions:

1. In a bowl, combine the first eight ingredients. Combine the cheeses; stir half into the chicken mixture.
2. Transfer to a 1-qt baking dish coated with nonstick cooking spray.
3. Sprinkle with remaining cheeses.
4. Bake uncovered at 350 for 25-30 minutes or until cheese is bubbly.

Twice-Baked Sweet Potatoes

• 2 large sweet potatoes
• 2 TBS reduced-fat butter
• 2 TBS brown sugar
• 2/3 cup cubed fully cooked lean ham
• 2/3 cup cheese

Directions:

1. Prick sweet potatoes with a fork; microwave on high for 4-5 minutes or until tender.
2. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
3. In a bowl, mash the pulp with butter.
4. Stir in brown sugar, cheese and ham.
5. Spoon into potato shells.
6. Place on baking sheet. Broil 4-6 inches from heat for 3/5 minutes or until browned and heated through.

Breakfast Burritos

• 1/4 pound bulk pork sausage
• 1/2 cup cooked diced peeled potatoes
• 2 TBS chopped onion
• 4 tsp canned chopped green chilies
• Dash of pepper
• 2 eggs, lightly beaten
• 1/2 cup shredded cheese
• 2 flour tortillas (warmed)

Directions:

1. Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside.
2. In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper.
3. Return sausage to the pan and add eggs; cook and stir until eggs are completely set.
4. Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides and roll up.

Fast Fajita Pitas

• 1/2 medium onion, sliced
• 1/2 medium sweet red or green pepper, julienned
• 1-1/2 tsp fajita seasoning
• 1 TBS olive oil
• 2 slices deli roast beef, julienned
• 2 slices Monterey Jack cheese
• 4 lettuce leaves
• 2 pita breads, halved and warmed
• 1/2 medium tomato, diced
• 2 TBS salsa, optional
• 2 TBS ranch dressing

Directions:

1. In a skillet, saute the onion, red pepper and fajita seasoning in oil until veggies are just tender.
2. Add roast beef; saute 5-6 minutes longer or until beef is heated through.
3. Place a piece of cheese and a lettuce leaf in each pita half; fill with beef mixture and tomato.
4. Serve with salsa and ranch dressing

Chicken Marinara

• 2 boneless skinless chicken breast halves
• 1 pk (3oz) cream cheese, softened
• 1 envelope garlic herb soup mix, divided
• 1/3 cup water
• 1 TBS olive oil
• 3 oz uncooked angel hair pasta
• 1-1/2 cups marinara sauce or spaghetti sauce (warmed)
• 1/4 to 1/2 cup shredded mozzarella cheese

Directions:

1. Cut a pocket in each chicken breast half, leaving meat attached on one side.
2. In a small mixing bowl, beat cream cheese and 2 TSP soup mix until blended. Stuff into chicken pockets; secure with tooth picks. Place in an 8 in square baking dish coated with PAM.
3. Combine the water, oil and remaining soup mix; pour over chicken.
4. Bake uncovered at 375 for 25-30 minutes or until juices run clear.
5. Cook Pasta according to package directions; drain. Divide pasta between to small baking dishes. Top with chicken and marinara sauce; sprinkle with cheese. Bake 5-6 minutes longer or until cheese is melted.

Spinach turkey Wraps

• 1/4 cups spreadable chive and onion cream cheese
• 2 flour tortillas (8in)
• 1/4 tsp garlic powder
• 2 cups loosely packed fresh baby spinach
• 5 oz thinly sliced deli turkey
• 1/2 to 1 cup shredded Monterey Jack cheese
• 3/4 cup julienned sweet red pepper
• 1/4 cup chopped green onions
• 2 TBS prepared ranch salad dressing

Directions:

1. Spread 2 TBS of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions.
2. Top with remaining spinach. Drizzle with dressing.
3. Roll up tightly; wrap in plastic wrap. Refrigerate until serving.

Zesty Lemon Red Potatoes

• 2 medium red potatoes, cut into 1/2 inch cubes
• 1 tsp minced fresh parsley
• 2 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp grated lemon peel
• 1/4 teaspoon salt
• 1/8 tsp pepper

Directions:

1. Place potatoes in a saucepan and cover with water. Bring to boil; cook until tender.
2. Combine the remaining ingredients in a mixing bowl.
3. Drain potatoes; add lemon mixture and toss to coat.

Scalloped Potatoes with Ham

• 2 tsp butter
• 2 tsp flour
• 1/8 tsp alt
• 1/8 tsp pepper
• Dash Cajun seasoning
• 1/2 cup 2% milk
• 1-1/2 tsp sherry or chicken broth
• 1 tsp Worcestershire sauce
• 1/2 cup shredded cheddar cheese
• 1 medium potato, peeled and thinly sliced
• 1 cup cubed fully cooked ham
• 1/4 cup thinly sliced onion

Directions:

1. In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside.
2. Place half of the potato slices in a 1-qt baking dish coated with non stick cooking spray. Layer with ham, onion and half of the white sauce. Repeat layers. cover and bake at 350 for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Strip Steaks

• 2 beef strip steaks (8oz each)
• 1 garlic clove, halved
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 TBS butter
• 1/4 cup sherry or beef broth
• 1/4 tsp Worcestershire sauce
• 2 TBS chopped green onion

Directions:

1. Rub steaks with garlic and sprinkle with salt and pepper; set aside.
2. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Add the steaks and cook over medium heat for 3/7 minutes on each side or until the meat reaches desired doneness.

Parmesan Basil Spaghetti

• 3 oz uncooked thin spaghetti
• 1 TBS olive oil
• 1 TBS lemon juice
• 2 TBS minced fresh basil or 1 tsp dried basil
• 1/8 teaspoon salt
• Dash of pepper
• 1/3 cup shredded Parmesan cheese

Directions:

1. Cook spaghetti according to package directions.
2. In a small custard cup, combine oil and lemon juice. Microwave on high for 20 seconds.
3. Stir in the basil, salt and pepper.
4. Drain spaghetti and place in a serving bowl.
5. Add basil mixture; toss to coat. Sprinkle with parmesan chees.