Cheesy Chicken FajitasMakes 6 Servings � Pound Boneless Skinless Chicken Breasts, Cut Into Thin Strips1 Clove Garlic, Minced1 Medium Green or Red Pepper, Cut Into Strips� Cup Sliced Red Onion1 � Cups Kraft Finely Shredded Colby & Monterey Jack Cheese6 Flour Tortillas (6-Inch), WarmedTaco Bell Home Originals Thick �N Chunky SalsaSpray skillet with no stick cooking spray.  Add chicken and garlic; cook and stir on medium-high heat 5 minutes.Add green pepper and onion; cook and stir 4 … [Read more...]

Enchilada LasagnaMakes 12 Servings1 � Pounds Ground Beef1 Medium Onion, Chopped1 Garlic Clove, Minced1 Can (14 � Ounces) Stewed Tomatoes, Undrained1 Can (10 Ounces) Enchilada Sauce1 to 2 Teaspoons Ground Cumin1 Egg, Beaten1 � Cups (12 Ounces) 4% Cottage Cheese3 Cups (12 Ounces) Shredded Mexican Cheese Blend8 Flour Tortillas (8 Inches), Cut In Half1 Cup (4 Ounces) Shredded Cheddar CheeseIn a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; dra … [Read more...]

Jalape�o SwappersMakes 5 Servings5 Fresh Whole Jalape�o Peppers� Cup Fat-Free Cream Cheese, Room Temperature� Cup Shredded Fat-Free Cheddar CheeseSalt, Black Pepper, and Garlic Powder, To Taste� Cup Fiber One Bran Cereal (Original)� Cup Fat-Free Liquid Egg Substitute (Like Egg Beaters Original)Preheat oven to 350�F.Halve the peppers lengthwise, and remove seeds, stems, etc.  Wash halves and dry them very well.  Set aside.Stir together sour cream and shredded cheese.  If you like, season … [Read more...]

Confetti Cornmeal MuffinsMakes 1 Dozen� Cup Butter, Divided� Cup Chopped Green Pepper� Cup Chopped Sweet Red Pepper� Cup Chopped Onion1 � Cups Cornmeal1 � Cups All-Purpose Flour? Cup Sugar3 Tablespoons Cornstarch2 � Teaspoons Baking Powder� Teaspoon Salt2 Eggs1 Cup 2% Milk1 Cup (4 Ounces) Shredded Mexican Cheese BlendCILANTRO BUTTER:� Cup Butter, Softened1 Tablespoon Minced Fresh Cilantro� Teaspoon Grated Lime PeelHeat 2 tablespoons butter in a large skillet; saute peppers and oni … [Read more...]

Hot Fruit PunchMakes 2 Quarts6 Cups Water, Divided2 Individual Tea Bags1 Cup Sugar1 Cup Orange Juice� Cup Lemon Juice� Cup White Grape JuiceBring 1 cup water to a boil.  Add tea bags; steep for 5 minutes.  Discard tea bags.  Stir in sugar until dissolved.Combine remaining water, juices and tea in a Dutch oven; heat through.  Serve warm.Credit: Taste of Home: Simple & Delicious - October/November 2011 … [Read more...]

Three-Cheese Florentine BurgersPrep/Total Time: 30 MinutesYield: 4 Servings1 1/3 Cups Fresh Baby Spinach1 Tablespoon Plus 1 � Teaspoon Balsamic VinaigretteBURGERS:1 Egg1/3 Cup Fresh Baby Spinach, Finely Chopped3 Tablespoons Crumbled Feta Cheese3 Tablespoons Shredded Asiago Cheese3 Tablespoons Chopped Red Onion1 Tablespoon Plus 1 � Teaspoons Ketchup2 Teaspoons Worcestershire Sauce� Teaspoon Salt� Teaspoon Pepper1 Pound Ground Beef4 Ounces Fresh Mozzarella Cheese, Sliced4 Whole Wheat Hambu … [Read more...]

Slow Cooker Turkey Breast Stuffed with Wild Rice and CranberriesServes 104 Cups Cooked Wild Rice3/r Cup Finely Chopped Onion� Cup Dried Cranberries1/3 Cup Slivered Almonds2 Medium Peeled or Unpeeled Cooking Apples, Coarsely Chopped (2 Cups)4- to 5-Pound Boneless Whole Turkey Breast, Thawed If FrozenMix all ingredients except turkey.  Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.Place turkey in 3 1/2-to 6-quart slow cooker … [Read more...]

Cheddar Broccoli SoupServes 41 Small Onion, Chopped2 Garlic Cloves, Minced2 Tablespoons Butter2 Tablespoons All-Purpose Flour1 Can (14.5 Ounces) Frozen Chopped Broccoli1 Teaspoon Ground Mustard1 Teaspoon Worcestershire Sauce� Teaspoon Ground Nutmeg1 Cup (4 Ounces) Shredded Cheddar CheeseIn a large saucepan, saute onion and garlic in butter until tender.  Stir in flour until blended.  Gradually stir in broth; bring to a boil.  Cook and stir for 2 minutes.Stir in the milk, broccoli … [Read more...]