Tuscan Bean Dip

Makes 4 servings

Ingredients

1 small baguette, thinly sliced *

4 cloves garlic

1 1/2 teaspoons kosher salt, plus additional for seasoning

1/4 cup extra-virgin olive oil

2 springs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)

Pinch crushed red pepper

1 (15 oz) can cannellini beans, rinsed and drained **

Crisp vegetables, for dipping (optional)

Step-by-Step

1. Preheat oven to 4000F. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes
2. Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Remove from heat; stir in rosemary and red pepper and cool slightly.
3. Put beans, the 1 1/2 teaspoon salt, and all but 1 teaspoon of rosemary mixture in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary mixture. Serve with tasted baguette and, if desired, raw vegetables.

*Your local grocery store may have an "ooops" section of the bread. Since it is toasted this is a great way to save money.

** You can substitute great northern beans for the cannellini beans and also slightly heat the beans before serving. 

Cornbread Stuffing with Bacon

Ingredients:

2 tablespoons butter

4 slices applewood-smoked bacon chopped

1 1/2 cups chopped celery

3/4 cup chopped onion

8 cups cubed cornbread (1 inch)

1 tablespoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup half-and-half

1 egg

Step-by-Step

1. Heat oven to 3500F. Spray 11 x 7 inch glass or ceramic baking dish with cooking spray. Melt butter in large skillet over medium heat. Cook bacon, celery and onion 12 to 15 minutes or until bacon is browned and vegetables are softened, stirring occasionally.
2. Meanwhile, combine cornbread, sage, salt and pepper in large bowl; gently toss with bacon mixture. Whisk half-and-half and egg in small bowl; pour over cornbread mixture. Stir gently to combine; spoon into baking dish. (Stuffing can be made 8 hours ahead. Cover and refrigerate. Add 5 to 10 minute to baking time, if necessary.)
3. Bake 30 to 40 minutes or until lightly browned and hot.

* I don't usually have half-and-half so I use heavy cream and milk.
** If the mixture looks too dry you can add a little chicken broth or more milk

Two Meals in One - Southwestern Chicken Salad

Prep Time: 20 minutes

Ingredients:

1 (10 oz) pkg. Italian-blend mixed salad greens

2 oranges, peeled, quartered, and cut into 1/4 inch slices or use Mandarin Oranges cut in chunks

1 small zucchini, cut into julienne strips

1/2 cup thinly sliced red onion rings

1/3 cup honey mustard salad dressing

4 reserved chicken breast from Chicken Breast Halves with Jalapeno Mustard Glaze

Step-by-Step

1. In large bowl, combine all ingredients except chicken breast, toss to mix well. Place salad mixture on 4 plates
2. Thinly slice each chicken breast half. Place 1 chicken breast on each salad. If desired serve with additional dressing

4 servings

Additional Ingredients

Shell bowls either purchased in the store or make your own

Two Meals in One - Chicken Breast Halves with Jalapeno Mustard Glaze

Prep Time: 25 minutes


Glaze:
3 tablespoons red jalapeno jelly
2 tablespoons Dijon Mustard
1 to 2 fresh jalapeno chilies, seeded, finely chopped


Chicken:
8 (4 oz) boneless skinless chicken breast


Step-by-step
1. In small saucepan, combine all glaze ingredients; mix well. Cook over medium heat until jelly is melted and mixture is smooth, stirring frequently. Cool slightly
2. Meanwhile, spray broiler pan with nonstick cooking spray. Place chicken on sprayed pan. Broil 4 to 6 inches from heat for 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once.
3. Brush chicken with glaze. Broil an additional 1 to 2 minutes or until bubbly. Place 4 of the chicken breast in container with tight fitting lid and refrigerate for Southwestern Chicken Salad. Serve remaining chicken.


Menu Suggestions:
Serve with Spanish rice or wild rice and green beans or corn.

Two Meals in One - Vegetable Frittata

Prep Time: 30 Minutes

Ingredients:

4 eggs

Reserved 2 cups vegetables from Creamy Garden Vegetable

1 teaspoon dried basil leaves

1/2 teaspoon garlic salt

1/8 teaspoon pepper

2 oz. shredded mozzarella cheese

Step-by-step

1. In medium bowl, beat eggs. Add reserved cooked vegetables, basil, garlic salt and pepper; mix well.
2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add mixture. Reduce heat to low; cover and cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet
3. Sprinkle with cheese; cover and cook an additional 1 to 2 minutes or until cheese is melted.

4 servings

Menu Suggestions:

Serve with salsa or with toasted wheat bread

Two Meals in One - Creamy Garden Vegetables with Pasta

Prep Time: 35 Minutes

Ingredients:

12 oz. uncooked spaghetti

2 teaspoon oil

2 medium zucchini, cut in half lengthwise, thinly sliced

1 medium yellow bell pepper, cut into thin strips

1 medium red bell pepper, cut into thin strips

1 small onion, cut into thin wedges

3 cups small fresh broccoli florets

1/4 cup water

1 (10 oz) four-cheese pasta sauce

Step-by-step

1. Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add zucchini, bell peppers and onion; cook and stir 2 minutes. Add broccoli and water; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally
3. Place 2 cups of vegetable mixture in container with tight-fitting lid or resealable plastic bag; refrigerate for Vegetable Frittata
4. Stir pasta sauce into remaining vegetable mixture in skillet. Cook over medium heat for 3 to 4 minutes or just until thoroughly heated, stirring occasionally. Serve over remaining hot cooked spaghetti.

4 servings

Menu Suggestions:

A nice crusty bread with garlic butter

Reserved vegetable mixture to be used in Vegetable Frittata

Grilled Provolone and Roasted Red Pepper Sandwiches

Prep Time: 15 Minutes

Ingredients:

4 slices multi-grain bread

4 (3/4 oz) slices provolone cheese

2 roasted red bell peppers cut into 1 inch strips

1 tablespoon margarine or butter, softened

Step-by-step

1. Top each of 2 bread slices with 1 cheese slice, half of bell pepper strips and another cheese slices. Top with remaining bread slices. Spread margarine on both sides of sandwiches.
2. Heat large skillet or griddle over medium heat until hot, or to 375o F. Add sandwiches; cook 2 to 4 minutes on each side or until bread is golden brown and cheese is melted.

2 servings