Turkey Muffaletta

1 lb. loaf Italian bread
1/3 C. olive oil
3 T. balsamic vinegar
1 tsp. dried basil
1 garlic clove, minced
½ tsp. salt
¼ tsp. crushed red pepper flakes
¾ lb. sliced deli turkey
6 oz. provolone cheese, thinly sliced
1 jar (7 oz.) roasted sweet red peppers, drained and sliced
½ C. sliced pimiento-stuffed olives
1 large tomato, sliced
3 T. shredded Romano cheese
1 T. minced fresh oregano or 1 tsp. dried oregano
¼ tsp. pepper

Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1” shell (discard removed bread or save for another use).

In a shallow bowl, combine oil, vinegar, basil, garlic, salt and pepper flakes; brush over cut sides of bread. In the bottom bread shell, layer turkey, provolone cheese, red peppers, olives and tomato. Sprinkle w/Romano cheese, oregano and pepper. Replace bread top.

Wrap in plastic wrap; refrigerate for 30 min. Cut into slices.

Servings: 6

Toasted Coconut Pie

3 eggs
1 tsp. vanilla
1 C. sugar
4 tsp. lemon juice
½ stick margarine (softened)
1 1/3 C. angel flake coconut
1 unbaked pie shell

Mix sugar, eggs, lemon juice and vanilla in large mixing bowl. Add margarine and coconut to the mixture.

Place unbaked pie shell into a pie pan. If already furnished w/foil pan, be certain to place it on a cookie sheet prior to baking.

Carefully pour mixture into pie shell. Bake at 350 for 30-45 min or until a knife inserted in the center comes out clean. Remove pie from oven and allow to cool slightly prior to cutting.

Ham & Cheese Omelet Roll

3 eggs
½ C. 2% milk
¼ C. all-purpose flour
1/8 tsp. salt
1/8 tsp. pepper
½ C. diced fully cooked ham
¾ C. shredded Colby-Monterey Jack cheese, divided
2 bacon strips, cooked and crumbled

In a small bowl, whisk the eggs, milk, flour, salt and pepper. Pour into an 8” square baking disk coated w/cooking spray.

Bake, uncovered, at 450 for 7-9 min. or until eggs are set. Sprinkle with ham and ½ C. cheese. Bake 3-5 min. longer or until cheese is melted.

Loosen edges of omelet form baking dish w/a knife. Using 2 small spatulas, carefully roll up tightly, jelly-roll style, leaving it in the dish. Sprinkle w/bacon and remaining cheese. Bake for 3-4 min. or until cheese is melted.

Servings: 2

Crab Stuffed Jalapenos

24 large jalapeno peppers
6 oz. fat-free cream cheese
2 tsp. Worcestershire sauce
¼ tsp. garlic powder
1 pkg. (8 oz.) imitation crabmeat, chopped
¼ C. shredded cheddar
12 turkey bacon strips, halved widthwise

Cut stems off jalapenos; remove seeds and membranes. In a small mixing bowl, beat cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese. Transfer to a resealable plastic bag; cut a small hole in the corner of the bag.

Pipe filling into jalapenos. Wrap each with a piece of bacon; secure w/toothpicks. Place on ungreased baking sheet. Bake at 350 for 40-50 min. or until peppers are crisp-tender

Servings: 12

Thai Chicken Pizza

4 whole wheat tortillas
¼ C. reduced-fat creamy peanut butter
2 T. reduced-sodium soy sauce
4 ½ tsp. honey
2 ¼ tsp. rice wine vinegar
2 C. shredded cooked chicken breast
2 small carrots, shredded
½ C. minced cilantro
1 C. shredded mozzarella cheese

Coat both sides of tortillas w/cooking spray; place on ungreased baking sheets. In a small bowl, combine peanut butter, soy sauce, honey and vinegar. Stir in chicken until blended. Spread over tortillas. Top w/carrots, cilantro and cheese.

Bake at 400 for 10-12 minutes or until cheese is melted.

Servings: 4

Savory Crescent Chicken Squares

3 oz. cream cheese, softened
3 T. melted butter (divided)
2 C. cooked cubed chicken or 2-5 oz. cans chicken
¼ tsp. salt
1/8 tsp. pepper
2 T. milk
1 T. chopped onion
1 can crescent rolls
¾ C. crushed seasoned croutons

Preheat oven to 350.

In a medium bowl, blend cream cheese and 2 T. butter until smooth. Add next 6 ingredients.

Separate crescent rolls into 4 rectangles, press perforations to seal. Spoon ½ C. meat mixture onto each roll.

Pull up 4 corners to top center of meat mixture. Twist and tightly seal edges. Brush top with remaining butter. Sprinkle with croutons.

Place on ungreased cookie sheet and bake for 20-25 min. until golden brown.

Servings: 2-4

Sage Meatloaf

1 egg, beaten
2/3 C. milk
1 T. Worcestershire sauce
1 C. crushed saltines
¼ C. finely chopped onion
1 tsp. salt
½ tsp. rubbed sage
¼ tsp. pepper
1 ½ lbs. ground beef or turkey
¼ C. ketchup
3 T. brown sugar
1 tsp. ground mustard
¼ tsp. ground nutmeg

In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5x3” loaf pan. Bake, uncovered, at 350 for 50 min.

Combine ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 min. longer or until meat is no longer pink and a meat thermometer reads 160. Let stand 10 min. before slicing.

Servings: 6

Maple Mustard Pork Chops

2 bone-in pork chops
1 ½ T. maple syrup
1 ½ T. Dijon mustard
1 tsp. olive oil
1 small garlic clove, crushed
salt and pepper to taste

Preheat a cast iron skillet to med-high.

In a small bowl, stir together syrup, mustard, oil, garlic, salt and pepper.

Place chops and mustard mixture inside a large ziplock bag, then shake thoroughly to coat.

Place chops on the skillet, cooking 3-4 min. per side. In the last minute of cooking, pour remaining mustard mixture onto the chops.

Servings: 2

Fire Roasted Penne Pasta with Hot Polish Sausage

1 red bell pepper (cut into bite sized pieces)
1 yellow pepper (“ “)
8 asparagus spears (“ “)
1 red onion (diced)
8 oz. mushrooms, sliced
4 Roma tomatoes (seeded and diced)
2 T. olive oil
1 C. heavy cream
6 oz. pesto
12-16 oz. penne pasta
1/3 C. white wine
4-6 hot polish sausages (grilled and cut into bite sized pieces)
feta cheese to taste

Coat hard vegetables with olive oil and roast in cast iron skillet for 4-6 minutes.

Add soft vegetables (mushrooms and tomatoes). Cook 3-4 minutes.

Add white wine and pesto. Reduce heat and cook additional 3-5 minutes.

Add cream and cook until proper consistency, approx. 3-5 minutes.

Toss with cooked penne pasta, sausage and feta cheese.

Servings: 6

Charlie's Enchilada Casserole

1 can chili w/beans
2 C. grated sharp cheddar cheese
1 large (12 oz.) pkg. Cheese Doritos (save 2 C. for casserole topping)
1 10-15 oz. can enchilada sauce
8 oz. can tomato sauce
2 T. onion, grated
1 ¼ C. sour cream

For topping, set aside sour cream, ½ C. cheese and 2 C. Doritos.

Crumble 6 C. Doritos with hands into a mixing bowl.

Add onion and all other ingredients (except topping). Transfer to 8 ½ x 11” casserole dish. Bake for 20 min. at 375.

Remove casserole from oven. Spread sour cream over the top, cover with Doritos and sprinkle with ½ C. cheese. Bake additional 5 minutes.

Servings: 6

Pecan Crusted Bacon

1/4 C. crushed pecans
4 slices bacon (or turkey bacon)
maple syrup

Preheat oven to 350. Line cookie sheet with foil. Brush bacon slices with syrup and sprinkle with pecans. Bake until done, 10-25 minutes depending on thickness of bacon.

Clair's Crockpot Chili

1 lb. ground beef or turkey, browned
1 can dark red kidney beans, rinsed and drained
1 can stewed tomatoes
1 8 oz. can tomato sauce
1 pkg. taco seasoning

Combine all in crockpot and cook on low for 6-8 hours.