Parmesan Crusted Chicken

Ingredients
Cooking spray
1/3 cup all-purpose flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup quick-cooking oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 cup sour cream, regular or low-fat
2 teaspoons Dijon mustard
2 teaspoons honey
Cooking Instructions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.

Creamy Honey-Mustard Dip: To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey. Serve chicken with dip on the side.

Grilled Steak w/ Fresh Corn Salad

Ingredients
1 tablespoon minced garlic
3 teaspoons extra-virgin olive oil
1/2 teaspoon salt
2 boneless strip (top loin) steaks
5 large ears corn
2 medium tomatoes
1 small orange or red bell pepper
2 tablespoons chopped fresh basil
2 tablespoons red-wine vinegar
Cooking Instructions
1. Preheat grill to high.

2. Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.

3. Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.

football night nachos

Ingredients
1/2 pound ground beef
1/2 cup cheddar cheese, shredded
1/2 cup guacamole dip
1/2 cup sour cream
1/2 cup olives, sliced
1/2 cup jalapeno peppers, diced
Cooking Instructions
In a large skillet, cook ground beef until browned. Remove from heat and drain excess fat. Next spread tortilla rounds to cover a large ovenproof platter. Spoon meat evenly onto tortilla chips. Sprinkle cheeses on top of chips. Bake in 350 degree oven for 5-7 minutes or until cheese melts. Top each with guacamole dip, sour cream, olives and jalapenos. Serve immediately

Healthy Hot Dog Quesadillas

Ingredients
6 low-fat kosher hot dogs
1 tbsp olive oil
4 whole wheat tortillas
1 cup chili beans
1/2 cup low-fat shredded cheddar cheese
Cooking Instructions
Slice hot dogs into 1/4" slices. Heat a large nonstick skillet over medium heat. Place hot dogs in skillet and saute until browned, about 5 minutes. Remove hot dogs. Add oil to skilet. Place 1 tortilla in skillet, heating until lightly browned, about 2 minutes. Using tongs, turn tortilla over. Spread about 1/2 cup of hot dog slices over half of the tortilla. Top with 1/4 cup of beans and 2 Tbsp. of cheese. Fold the untopped half of the tortilla over. Cook until cheese is melted and tortilla is lightly browned on the bottom. Slide onto a plate. Repeat with remaining tortillas and toppings. Serves 4.

Inside-Out Cheeseburgers

Ingredients
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper
Cooking Instructions
1. Preheat grill to medium-high or preheat the broiler.

2. Combine Cheddar and Gruyere in a small bowl.

3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Best Chicken Soup Ever

Ingredients
1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2 onions, chopped
2 cubes beef bouillon, crumbled
1 packet chicken noodle soup mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5 black peppercorns
2 bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta
Cooking Instructions
Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.

Meanwhile, place celery, carrots, onion, bouillon, soup mix and chicken broth in pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.

Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.

Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Magic Peanut Butter Middles

Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners' sugar
3/4 cup peanut butter
Cooking Instructions
In small bowl blend flour, cocoa and baking soda. Mix until well blended.

In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.

To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.

Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.

Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Creamy Ranch Pork Chops and Rice

Ingredients
1 tbsp. vegetable oil
4 boneless pork chops , 3/4" thick
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 soup can milk
1 pkg. (1 oz.) ranch salad dressing mix
paprika
Ranch-Style Rice
Cooking Instructions
HEAT oil in skillet. Add chops and cook until browned.

ADD soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika.

SERVE with Ranch-Style Rice .

TIP: Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.

Serve with your favorite frozen vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

Porcupine Meatballs

Ingredients
1 lb. ground turkey
2 cups cooked regular brown rice or 2 cups regular long-grain white rice
1 egg
3/4 tsp. dried oregano leaves , crushed
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1 jar (1 lb. 10 oz.) Prego® Traditional Italian Sauce or 1 jar Prego® Tomato, Basil & Garlic Italian Sauce
Cooking Instructions
MIX turkey, rice, egg, oregano, garlic powder and black pepper thoroughly and shape firmly into 25 meatballs.

HEAT pasta sauce in large skillet over medium heat. Add meatballs in one layer. Heat to a boil. Cover and cook over low heat 10 min. or until meatballs are no longer pink.

One Dish Beef Stoganoff

Ingredients
3/4 lb. boneless beef sirloin steak , 3/4" thick
1 can (14 oz.) Swanson® Seasoned Beef Broth with Onion
2 cups sliced mushrooms
3 cups uncooked medium egg noodles
1/2 cup sour cream
Fresh chopped parsley
Cooking Instructions
SLICE beef into very thin strips.

COOK beef in nonstick skillet 5 min., stirring often.

ADD broth and mushrooms. Heat to a boil. Stir in noodles. Cover and cook over low heat 10 min. or until noodles are done.

STIR in sour cream and heat through. Garnish with parsley.

Quick Pesto Chicken Stuffing Bake

Ingredients
1 1/3 cups boiling water
3 tbsp. margarine or 3 tbsp. butter
1 pkg. (6 ounces) Pepperidge Farm® One Step Stuffing Chicken Mix
4 skinless, boneless chicken breasts (about 1 pound)
2 tbsp. grated Parmesan cheese
1 tbsp. olive oil or 1 tbsp. vegetable oil
1/4 tsp. dried basil leaves , crushed
Cooking Instructions
In large bowl mix water, margarine and vegetable/seasoning mix until margarine is melted. Add stuffing. Mix lightly. Let stand 5 min.

Spoon stuffing into greased 9-inch pie plate. Arrange chicken over stuffing mixture.

Mix cheese, oil and basil. Spread over chicken.

Bake at 400°F. for 25 min. or until chicken is no longer pink. Remove chicken. Stir stuffing.

Magical Chicken and Pasta Bake

Ingredients
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 1/3 cups water
1 tsp. dried basil leaves , crushed
2 cups uncooked corkscrew-shaped pasta
4 skinless, boneless chicken breasts
1/2 cup shredded mozzarella cheese
Cooking Instructions
MIX soup, water, basil and pasta in 2-qt. shallow baking dish. Top with chicken. Sprinkle with additional basil and cheese if desired. Cover .

BAKE at 350°F. for 45 min. or until done.

Cajun Chicken Pasta

Ingredients
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Cooking Instructions
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.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Slow Cooker Pepper Steak

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Cooking Instructions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.