Grilled Caesar Chicken Breasts

(Courtesy of Taste of Home)

Ingredients:
1/2 c. creamy Caesar salad dressing
3 Tbsp. olive oil
3 Tbsp. Dijon mustard
6 garlic cloves, minced
4 boneless skinless chicken breast halves (5 oz. each)

Directions:
In a large resealable plastic bag, combine the dressing, oil, mustard and garlic.  Add the chicken; seal bag and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade.  Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until thermometer reads 170 degrees.

Chicken Piccata with Prosciutto Wrapped Asparagus

(Courtesy of Rachel Ray)

Ingredients:
1 bunch (12 oz.) asparagus, trimmed
2 Tbsp. chopped fresh tarragon
1 Tbsp. lemon zest
3 tsp. extra-virgin olive oil
Black pepper
8 slices prosciutto
CHICKEN:
8 chicken breast cutlets (1 1/2 lb. total)
Salt and pepper
4 Tbsp. extra-virgin olive oil
2 lemons, 1 sliced into rounds, 1 juiced
3 cloves garlic, finely chopped
1/4 c. capers in brine, drained
1/2 c. dry white wine
1/2 c. chicken stock
3 Tbsp. butter, cut into 1 Tbsp., sliced and rolled in flour
1/4 c. flat-leaf parsley leaves, finely chopped

Directions:
In a large skillet of simmering water, cook the asparagus until crisp-tender, 3 minutes; drain.  On a large plate, toss the asparagus with the tarragon, lemon zest, 2 tsp. extra-virgin olive oil and pepper.  Divide into 4 bundles then wrap each bundle with 2 slices of prosciutto.  In a large nonstick skillet, heat the remaining 1 tsp. oil over medium high heat.  Add the asparagus bundles and cook until the prosciutto is browned and crisp, about 3 minutes; transfer to a plate.

Season the cutlets with salt and pepper.  In the same nonstick skillet, heat 2 Tbsp. oil over medium high heat.  Add half the cutlets and cook until light golden and cooked through, about 3 minutes per side; transfer to a platter.  Repeat with the remaining 2 Tbsp. oil and cutlets.  Add the lemon slices to the skillet and cook until browned, about 2 minutes per side.  Transfer to a plate.  Add the garlic and capers; stir 1 minute.  Add the wine and cook until the liquid is reduced by half, about 1 minute.  Add the stock and the flour-coated butter; swirl the butter in the skillet until melted.  Simmer until the sauce thickens slightly, 1-2 minutes.  Add the parsley and lemon juice to taste.

Divide the chicken and the asparagus bundles among plates.  Top the chicken with the sauce and lemon slices.

Copycat Olive Garden Fettuccine Alfredo

(Courtesy of chasingsupermom.com)

Ingredients:
1 pkg. (8 oz.) cream cheese
1 stick butter or margarine
1/2 c. milk
3/4 c. grated parmesan cheese
8 oz. dry fettuccine noodles
Boneless, skinless chicken breasts (optional)

Directions:
Heat a drizzle of olive oil and a tablespoon or two of butter in a pan.  Brown your chicken breasts and remove from pan (if desired).

In the same pan as the chicken (do not drain or rinse out) add your cream cheese (chunked), butter, milk and cheese.  Use a whisk to combine all ingredients.

While the sauce is working, drop your noodles into boiling water and cook until al dente, or until your liking.  Drain your noodles (do not rinse) and add the noodles to the pan of sauce and stir to combine.

If your sauce has become too thick, you can use some of the starchy cooking liquid from the noodles or use milk to thin it out a bit.

Garnish with fresh Parmesan or parsley.

Lighter Eggplant Parmesan

(Courtesy of skinnytaste.com)

Ingredients:
1 large eggplant (2 lbs.)
1 Tbsp. olive oil
12 oz. fat-free ricotta
1/4 c. plus 2 Tbsp. pecorino romano
1/4 c. fresh parsley, chopped
1 medium egg
2 c. reduced fat mozzarella
3 c. homemade tomato sauce or your choice of sauce
Salt

Directions:
Bring the sauce to a simmer.  While the sauce simmers, slice the eggplant into 1/4 inch thick slices.  Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour.  Lay on paper towels to soak up any extra moisture.

Preheat oven to 450 degrees.  Brush eggplant lightly with olive oil on both sides and place on cookie sheets.  Bake for 20-25 minutes, turning halfway through until the eggplant is golden brown.

In a medium bowl, combine ricotta, egg, parsley and 1/4 c. grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish.  Top with 1/3 of the ricotta mixture, mozzarella cheese and sauce.  Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up.  Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400 degrees.  Remove foil and bake an additional 8-10 minutes.  :Let stand for 10 minutes before cutting.

Roasted Potato and Green Bean Salad

(Courtesy of Taste of Home)

Ingredients:
6 medium red potatoes, cut into 1 inch cubes
1 large red onion, cut into 1 inch pieces
1/4 lb. fresh green beans, trimmed and halved
2 Tbsp. olive oil
8 bacon strips, cooked and crumbled
VINAIGRETTE:
2 Tbsp. cider vinegar
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil

Directions:
Preheat oven to 425 degrees.  Place potatoes, onion and green beans in a greased 15x10 baking pan.  Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice.  Transfer to a large bowl; add bacon.  In a small bowl, whisk the first 6 vinaigrette ingredients.  Gradually whisk in the oil until blended.  Pour over potato mixture; toss to coat.  Serve warm.

Arby's Horsey Sauce

(Courtesy of recipegoldmine.com)

Ingredients:
1 c. mayonnaise
3 Tbsp. bottle horseradish cream sauce
1 Tbsp. granulated sugar

Directions:
Mix all ingredients well.  Keep refrigerated, tightly covered.  will keep up to 2 weeks.  Do not freeze.

Grilled Chicken Fettuccine

(Courtesy of Better Homes and Gardens)

Ingredients:
1 c. whipping cream
1/3 c. butter or margarine
3/4 c. grated Parmesan cheese
4 skinless, boneless chicken breast halves
12 oz. dried fettuccine
1/4 c. purchased pesto
1 c. cherry tomatoes, halved
Dash black pepper
Toasted pine nuts (optional)
Snipped fresh basil (optional)

Directions:
In a small saucepan, heat whipping cream and butter until butter melts.  Gradually add Parmesan cheese, stirring until combined.  Cover and keep warm over low heat.

For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12-15 minutes or until the chicken is no longer pink (170 degrees), turning once halfway through grilling (for a gas grill, preheat grill.  Reduce heat to medium.  Place chicken on grill rack over heat.  Cover and grill as above).

Meanwhile, cook fettuccine according to package directions.  Drain and keep warm.

Cut grill chicken into bite-size pieces.  In a medium bowl toss chicken with 1 Tbsp. of the pesto.  Add remaining pesto and Parmesan mixture to the hot cooked fettuccine.  Add tomatoes.  Toss to coat.  Arrange fettuccine on a serving platter; sprinkle with pepper.  Top with grilled chicken.  If desired, garnish with pine nuts and/or basil.

Creamy Zucchini and Spinach Rigatoni

(Courtesy of Kraft)

Ingredients:
3 c. (8 oz.) rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 Tbsp. flour
1/4 tsp. each dried basil leaves, oregano leaves and crushed red pepper
1 c. fat-free reduced-sodium chicken broth
4 oz. neufchatel cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 c. grated Parmesan cheese
1 1/2 c. shredded mozzarella cheese with a touch of Philadelphia, divided

Directions:
Heat oven to 375 degrees. 

Cook pasta in a large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in a large skillet on medium heat.  Add zucchini, mushrooms and garlic; cook and stir 3-4 minutes or until zucchini is crisp-tender.  Add flour and seasonings; cook and stir 1 minute.  Stir in broth; cook and stir 2-3 minutes or until thickened.  Add neufchatel cheese; cook and stir 2-3 minutes or until melted.

Drain pasta; return to pan.  Add zucchini mixture, spinach, Parmesan and 1/2 c. mozzarella; mix lightly.  Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella.

Bake 10 minutes or until mozzarella is melted.

Lemon Chicken

(Courtesy of Taste of Home)

Ingredients:
1 c. olive oil
2/3 c. lemon juice
6 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
2 medium onions, chopped
8 chicken drumsticks (2 lbs.)
8 bone-in chicken thighs (2 lbs.)

Directions:
In a small bowl, whisk together the first 5 ingredients until blended; stir in onions.  Pour 1 1/2 c. marinade into a large resealable plastic bag.  Add chicken; seal bag and turn to coat.  Refrigerate overnight.  Cover and refrigerate remaining marinade.

Prepare grill for indirect heat.  Drain chicken, discarding marinade in bag.  Place chicken on grill rack, skin side up.  Grill, covered, over indirect medium heat 15 minutes.  Turn; grill 15-20 minutes longer or until a thermometer reads 180 degrees, basting occasionally with reserved marinade.

Gumby Slumber

(Courtesy of Alana Joy)

Ingredients:
1 1/2 oz. pineapple juice
1 1/2 oz. cranberry juice
1 1/2 oz. orange juice
1 1/2 oz. spiced rum
1 1/2 oz. coconut-flavored rum

Directions:
Mix together all ingredients in a glass with ice.

Low-Fat Applesauce Cookies

(Courtesy of Krystina Castella)

Ingredients:
2 1/4 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
2 large eggs
2 Tbsp. vegetable oil
1 c. unsweetened applesauce
2 Tbsp. frozen apple juice concentrate
1 c. chopped apples, sauteed in a little butter until just soft

Directions:
Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

Combine the flour, baking powder, cinnamon, nutmeg, and ginger in a medium bowl; set aside.

Beat the eggs, oil, applesauce and apple juice concentrate until blended.

Gradually add the flour mixture to the egg mixture.  Stir in the apples.

Drop the dough with an ice cream scoop onto the cookie sheets 2 1/2 inches apart.  Bake for 13-16 minutes, until lightly browned.  Let cool on the pans for 5 minutes.  Transfer to a rack to cool.

Strawberry Fruit Dip

(Courtesy of Taste of Home)

Ingredients:
1 c. sliced fresh strawberries
1/4 c. sour cream
1 Tbsp. sugar
1/4 tsp. vanilla extract
1/2 c. heavy whipping cream
Assorted fresh fruit

Directions:
In a blender combine the strawberries, sour cream, sugar and vanilla.  Cover and process until smooth.

In a small mixing bowl, beat cream until stiff peaks form.  Fold into strawberry mixture.  Cover and refrigerate for at least 1 hour.  Serve with fruit.

Overnight Pancakes

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water (110-115 degrees)
4 c. all-purpose flour
2 Tbsp. baking powder
2 tsp. baking soda
2 tsp. sugar
1 tsp. salt
6 eggs
1 qt. buttermilk
1/4 c. vegetable oil

Directions:
In a small bowl, dissolve yeast in water; set stand for 5 minutes.

Meanwhile, in a large bowl, combine the dry ingredients.  Beat eggs, buttermilk and oil; stir in to dry ingredients just until moistened.  Stir in yeast mixture.  Cover and refrigerate for 8 hours or overnight.

To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes.  Cook until second side is golden brown.

Marinated Pot Roast

(Courtesy of Taste of Home)

Ingredients: 
1 c. dry white wine or beef broth
1/3 c. reduced-sodium soy sauce
1 Tbsp. olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1 1/2 tsp. ground ginger
1/4 tsp. pepper
4 whole cloves
1 boneless beef top round roast (4 lbs.)
5 tsp. cornstarch
5 tsp. cold water

Directions:
In a gallon-size resealable plastic bag, combine the first 8 ingredients.  Cut roast in half; add to marinade.  Seal bag and turn to coat; refrigerate overnight.

Place roast and marinade in a 5 quart slow cooker.  Cover and cook on low for 8-10 hours or until meat is tender.  Remove roast to a serving platter and keep warm.  Pour cooking juices into a 2 cup measuring cup; discard whole cloves.

In a saucepan, combine cornstarch and cold water until smooth; stir in 1 1/2 c. cooking juices.  Bring to a boil; cook and stir 2 minutes or until thickened.  Serve with the roast.

Uber-Berry Muffins

(Courtesy of Better Homes and Gardens)

Ingredients:
2 c. all-purpose flour
1/4 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. buttermilk
1/2 c. sour cream
2 eggs
5 Tbsp. butter, melted
1 c. fresh blueberries and/or raspberries 
1/2 c. dried tart red cherries, blueberries and/or cranberries
1/4 c. turbinado sugar

Directions:
Preheat oven to 400 degrees.  Grease twelve 2 1/2 inch muffin cups; set aside.  In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.  Make a well in the center of flour mixture; set aside.

In a 2 cup measure, whisk together buttermilk, sour cream, eggs and 3 Tbsp. melted butter; add to flour mixture.  Stir until just moistened (batter should be lumpy).  Gently fold in fresh and dried fruit.

Spoon batter into prepared muffin cups, filling each 3/4 full.  Bake 15 minutes or until golden brown.  Brush with remaining butter and sprinkle with turbinado sugar.  Cool in cups on wire racks 5 minutes.  

White Chocolate-Berry Parfaits

(Courtesy of First For Women)

Ingredients:
1 pkg. (3 oz.) raspberry gelatin
1 c. fresh raspberries
1 pkg. (1 oz.) fat-free, sugar-free white-chocolate pudding mix
1 c. low-fat whipped topping
1/2 tsp. orange zest, optional

Directions:
Rest six 1 c. capacity red wine glasses on rims of 2 loaf pans.  Prepare raspberry gelatin according to package directions, using quick-gel method.  Stir in raspberries.  Divide evenly among glasses.  Chill 2 hours.  Prepare white-chocolate pudding mix according to package directions.  Fold in whipped topping and orange zest.  Divide mixture evenly among glasses.  Chill 4 hours.

Three Cheese Stuffed Jalapenos

(Courtesy of First for Jalapenos)

Ingredients:
3/4 c. corn
1/2 c. cooked crumbled Italian sausage
1 Tbsp. minced scallions
1 c. shredded cheddar-jack cheese blend, divided
3 Tbsp. cream cheese, softened
12 jalapeno peppers, halved and seeded
2 Tbsp. chopped fresh cilantro

Directions:
In a bowl, combine corn, sausage, scallions, 1/2 c. cheese and cream cheese; divide mixture among pepper.

Heat grill.  Arrange peppers over cooler side of grill.  Sprinkle with remaining cheese.  Cover and grill 3 minutes or until cheese melts.  Garnish with fresh cilantro.

Carrot Pineapple Cake

(Courtesy of Midwest Living)

Ingredients:
Nonstick cooking spray
2 1/2 c. all-purpose flour
1/2 c. quick-cooking rolled oats
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 1/2 c. finely shredded carrots (4-6 medium carrots)
1 can (8 oz.) pineapple tidbits, drained
1/2 c. chopped toasted walnuts
1 c. granulated sugar
1/2 c. milk
1/2 c. butter, melted
2 eggs
1 tsp. vanilla
4 oz. cream cheese, softened
1/4 c. butter, softened
1/2 tsp. vanilla
2 3/4-3 c. powdered sugar

Directions:
Cut parchment paper to fit the bottom of a 4 quart slow cooker; coat paper and sides of liner with cooking spray.  In a large bowl, stir together the flour, oats, baking powder, salt and cinnamon.  Stir in carrots, pineapple, and walnuts; set aside.

In a medium bowl, whisk together granulated sugar, milk, melted butter, eggs and 1 tsp. vanilla until combined.  Add sugar mixture all at once to flour mixture.  Stir just until moistened.  Spoon into prepared slow cooker.

Cover and cook on high-heat setting for 2 hours (a long wooden pick inserted near the center should come out clean).  If possible, carefully give crock liner a half-turn after 1 hour of cooking (do not remove lid).  Turn off slow cooker.  Carefully remove lid so condensation from lid does not drip on the cake.  Lay paper towels over the top of the crock liner, covering it completely; place lid on top.  Cool for 10-15 minutes.  Run a knife around edges of cake.  Carefully invert cake onto a wire cooling rack; turn cake top-side up.  cool completely on a wire rack.

For frosting: in a large mixing bowl, beat cream cheese, 1/4 c. butter and 1/2 tsp. vanilla with an electric mixer on medium speed until light and fluffy.  Gradually beat in powdered sugar to reach spreading consistency.  Spread over top of cooled cake.

Mixed Berry Fools

(Courtesy of Family Circle)

Ingredients:
2 c. raspberries
1 c. blackberries
1 c. blueberries
1/3 c. orange juice
1/2 c. sugar
3 c. reduced-fat frozen whipped topping, thawed
1 container (6 oz.) mixed berry yogurt
Additional berries for garnish, optional

Directions:
In a small saucepan, combine raspberries, blackberries, blueberries, orange juice and sugar.  Bring to a boil over high heat, then reduce heat to medium-high and simmer for 10 minutes.  Carefully add fruit mixture to food processor and puree until smooth.  Strain through a fine mesh strainer and place in the freeze for about 50 minutes or until very cold. 

Place thawed whipped topping in a medium-size bowl; fold in yogurt and cooled fruit puree until just combined.  Serve immediately.  Garnish with additional berries, if desired.

Caramel Apple Strudel

(Courtesy of Taste of Home)

Ingredients:
5 medium apples, peeled and chopped (5 cups)
3/4 c. apple cider or juice
1/4 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 frozen puff pastry sheet, thawed
1/4 c. fat-free caramel ice cream topping
1 egg
1 Tbsp. water
1 Tbsp. coarse sugar
Sweetening whipped cream and additional caramel ice cream topping, optional

Directions:
Preheat oven to 375 degrees.  In a large saucepan, combine the first 6 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally.  Cool apple mixture completely.  

Unfold puff pastry on a large sheet of parchment paper; roll into a 16x12 inch rectangle.  Place a short side of the rectangle facing you.  Using a slotted spoon, arrange apples on bottom half of pastry to within 1 inch of edges.  Drizzle apples with caramel topping.  Roll up jelly-roll style, starting with the bottom side.  Pinch seams to seal and tuck ends under.

In a small bowl, whisk egg with water; brush over pastry.  Sprinkle with coarse sugar.  Cut slits in top.  Bake 25-30 minutes or until golden brown.  If desired, serve with whipped cream and additional caramel topping.

Favorite Chili Cheeseburger

(Courtesy of Taste of Home)

Ingredients:
1 lb. ground beef
2 Tbsp. chili sauce
1 Tbsp. chili powder
1/2 c. shredded cheddar cheese
4 hamburger-size pretzel buns or hamburger buns, split
1/2 c. nacho cheese sauce, warmed

Directions:
In a bowl, combine beef, chili sauce and chili powder, mixing lightly but thoroughly.  Shape into eight 1/4 inch-thick patties.  Place 2 Tbsp. cheese onto the center of each of 4 patties.  Top with remaining patties; press edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 inches from heat for 4-6 minutes on each side or until a thermometer reads 160 degrees.  Serve on buns with cheese sauce.

Beer Brat Chili

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) Southwestern black beans, undrained
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14 1/2 oz.) Italian diced tomatoes, undrained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 pkg. (14 oz.) fully cooked beer bratwurst links, sliced
1 1/2 c. frozen corn
1 medium onion, finely chopped
1 medium sweet red pepper, chopped
1/4 c. chili seasoning
1 garlic clove, minced

Directions:
In a 5 quart slow cooker, combine all ingredients.  Cook, covered, on low for 5-6 hours.

Marinated Chicken WIngs

(Courtesy of Taste of Home)

Ingredients:
20 whole chicken wings (about 4 lbs.)
1 c. soy sauce
1/4 c. white wine or reduced-sodium chicken broth
1/4 c. canola oil
1 Tbsp. sugar
2 garlic cloves, minced
1 tsp. ground ginger

Directions:
Cut chicken wings into three sections; discard wing tips.  Place wings in a large resealable plastic bag.  In a small bowl, whisk the remaining ingredients until blended.  Add to chicken; seal bag and turn to coat.  Refrigerate overnight.

Transfer chicken and marinade to a 5 quart slow cooker.  Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.

Hearty Taco Dip

(Courtesy of Taste of Home)

Ingredients:
1 lb. ground beef
1 medium onion, chopped
Dash pepper
1 lb. processed cheese (Velveeta), cubed
1 bottle (8 oz.) taco sauce
1/4 c. water
1 medium tomato, chopped 
1 medium green pepper, chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
Tortilla chips

Directions:
In a large saucepan over medium heat, cook beef, onion and pepper until meat is no longer pink; drain.  Add the cheese, taco sauce and water; stir until cheese is melted.  Stir in the tomato, green pepper and olives.  Serve warm with chips.

Pizza-Flavored Pasta Sauce

(Courtesy of Taste of Home)

Ingredients:
1 lb. bulk Italian sausage
1/2 lb. sliced fresh mushrooms
2 pkgs. (3 1/2 oz. each) sliced pepperoni
3/4 c. chopped green pepper
1/2 c. chopped onion
7 c. meatless spaghetti sauce
1 can (2 1/4 oz.) sliced ripe olives, drained
2 Tbsp. Italian seasoning
Hot cooked pasta

Directions:
In a large skillet, cook sausage, mushrooms, pepperoni, pepper and onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain.  Stir in the spaghetti sauce, olives and Italian seasoning.

Bring to a boil.  Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is heather through.  Serve over pasta.

Snow Peas and Beef Stir Fry

(Courtesy of Taste of Home)

Ingredients:
1/2 c. reduced-sodium soy sauce
1/2 c. sherry or water
2 Tbsp. cornstarch
2 tsp. sugar
2 Tbsp. canola oil, divided
2 garlic cloves, minced
1 beef top sirloin steak (1 1/2 lbs.), thinly sliced
1/2 lb. sliced fresh mushrooms
1 medium onion, cut into thin wedges
8 oz. fresh snow peas
Hot cooked rice

Directions:
In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer 1/4 c. mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir fry for 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In the same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion; cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.

Creamy Tomato Tortellini with Sausage

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (19 oz.) frozen cheese tortellini
2 fully cooked Italian chicken sausage links (3 oz. each), sliced
1 can (14 1/2 oz.) diced tomatoes with garlic and onion, undrained
1 pkg. (6 oz.) fresh baby spinach
4 oz. reduced-fat cream cheese

Directions:
Cook tortellini according to package directions.  In a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat for 4-5 minutes or until browned.  Add tomatoes and spinach; cook and stir until spinach wilts.  Stir in cream cheese until melted.  

Drain tortellini; add to sausage mixture.  Toss to combine.

Chicken and Vegetable Curry Couscous

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. butter
1 lb. boneless skinless chicken breasts, cut into strips
1 pkg. (16 oz.) frozen vegetable blend of your choice
1 1/4 c. water
1 pkg. (5.7 oz.) curry-flavored couscous mix
1/2 c. raisins

Directions:
In a large nonstick skillet, heat butter over medium-high heat.  Add chicken; cook and stir until no longer pink.

Add vegetable blend, water and contents of couscous seasoning packet.  Bring to a boil; stir in couscous and raisins.  Remove from heat; let stand, covered, 5 minutes.  Fluff with a fork.