Chicken and Wild Rice Casserole

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (8-ounce) package fresh mushroom slices
3 cups chopped cooked chicken
2/3 cup Italian dressing
1 (8-ounce) container sour cream


Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.

Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.

Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.




--Adapted from Southern Living

3 1/2 to 4-pound sirloin tip roast
2 cups beef broth
1/2 cup brown sugar, packed
1/4 teaspoon seasoned salt
1 tablespoon Worcestershire sauce
1/3 cup soy sauce
12 hoagie buns, split
12 slices Swiss cheese

Place roast in a 5-quart slow cooker. Stir together broth and next 4 ingredients and pour over roast.

Cover and cook on high setting one hour; reduce heat to low setting and cook 9 hours.

Remove roast from slow cooker, reserving broth; shred roast with 2 forks. Place shredded meat evenly on hoagie buns and top with Swiss cheese. Serve with reserved broth for dipping.




--Adapted from Southern Living

Meatball Stew

2 potatoes, cut into 1/2-inch cubes
1 (10 1/2-ounce) can beef broth, undiluted
2 (15-ounce) cans tomato sauce
1 1/4 cups water
1/2 tablespoon dried Italian seasoning
1/4 teaspoon pepper
1 (10-ounce) package frozen mixed vegetables
3 dozen frozen meatballs

Bring first 8 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Stir in meatballs; cover and simmer 10 to 15 minutes or until vegetables are tender and meatballs are thoroughly heated.






--Adapted from Southern Living magazine

Spinach and Artichokes in Puff Pastry

1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry


Drain spinach well, pressing between layers of paper towels.

Stir together spinach, artichoke hearts, and next 5 ingredients.

Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture.

Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)

Bake at 400° for 20 minutes or until golden brown.





--Adapted from Southern Living magazine

Honey Limeade

You can also freeze this into ice cubes and blend for a great frozen drink.

1 cup lime juice
1/4 to 1/2 cup honey
2 cups ice cubes
1 lime, rinsed


1. In a pitcher (at least 2-qt. capacity), stir lime juice and 1/4 cup honey until blended. Taste; if mixture is too tart, add up to 1/4 cup more honey. Add 5 cups water. Chill until cold, at least 1 hour, or up to 1 day.


2. Just before serving, add ice cubes. Thinly slice lime crosswise (discard ends), cut slices in half, and add to pitcher.




--Adapted from Southern Living magazine

Fried Oysters

1 quart fresh oysters, rinsed and drained
1 large egg, lightly beaten
1 1/2 cups saltine crumbs (1 sleeve crackers)
1 cup ketchup
1 tablespoon prepared horseradish
1/8 teaspoon hot sauce (optional)
Canola oil

Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.

Stir together ketchup, horseradish, and, if desired, hot sauce; chill.

Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.

Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.




--Adapted from Southern Living magazine

Creamy Dill Slaw

4 green onions, sliced
1 (8-ounce) container sour cream
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons chopped fresh dill
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 (16-ounce) package coleslaw mix
1 (10-ounce) package finely shredded cabbage


Stir together first 8 ingredients in a large bowl until mixture is blended; stir in coleslaw mix and cabbage. Cover and chill 8 hours. Garnish, if desired.



--Adapted from Southern Living magazine

Wild Rice Salad with Pumpkin Vinaigrette

This would be a great recipe for Thanksgiving leftovers. We added fresh baby spinach, and served it warm for a great main dish.

1/2 cup chopped pecans
1 (6-oz.) package long-grain and wild rice mix
1/2 cup sweetened dried cranberries
1 cup finely chopped celery
3/4 cup chopped green onions
1/4 cup canned pumpkin
1/4 cup white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup olive oil



1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

2. Prepare rice according to package directions; let cool to room temperature (about 25 minutes). Stir in cranberries, celery, green onions, and toasted pecans.

3. Whisk together canned pumpkin, next 5 ingredients, and 2 Tbsp. water. Gradually whisk in olive oil in a slow, steady stream, whisking until blended.

4. Pour pumpkin vinaigrette over rice mixture; stir gently to coat. Cover and chill 2 to 24 hours. Serve at room temperature.





--Adapted from Southern Living magazine

Asparagus with Ginger

1 1/2 pounds fresh asparagus, trimmed
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sesame oil


Sauté asparagus in 2 teaspoons hot oil over medium-high heat in a large nonstick skillet 7 minutes. Add ginger, and sauté 1 minute. Stir in sugar and remaining ingredients, and cook 1 minute.



--Adapted from Southern Living

Blueberry Yum Yum

1 1/2 cups self-rising flour
1/2 cup firmly packed light brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups chopped pecans
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) package cream cheese, softened
3/4 cup sifted powdered sugar
1 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh blueberries



Stir together first 4 ingredients with a fork until crumbly. Press into a lightly greased 13- x 9-inch pan.

Bake at 375° for 15 minutes. Cool in pan on a wire rack.

Beat whipped topping, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Spoon over prepared crust. Cover and chill.

Stir together sugar and cornstarch in a saucepan; whisk in 1 cup water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cool. Pour over cream cheese mixture. Cover and chill at least 2 hours.




--Adapted from Southern Living

Salty Rosemary Oven Fries

2 large baking potatoes
2 tablespoons olive oil
1 tsp garlic powder
2 teaspoons dried rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground pepper
Vegetable cooking spray


Cut each potato lengthwise into 10 to 12 wedges. The wedges should be large enough to sit upright, skin side down. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.

Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.

Bake at 450° for 35 to 40 minutes or until golden brown.




--Adapted from Southern Living magazine

Summer Tortellini Salad

This recipe is just as good without the chicken, or with other veggies subbed for the chicken.

1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup diced red bell pepper
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 teaspoon herbes de Provence
1/4 cup canola oil
Salt to taste


1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.




--Adapted from Southern Living

All-in-One Spaghetti

1 pound ground beef
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated Parmesan cheese


Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.




--adapted from Southern Living

Slow-braised Beef Stew with Mushrooms

This is a lot of work, but worth it.

4 pounds boned, fat-trimmed beef short ribs or chuck
1 orange (2 1/2 in. wide), rinsed
About 1 cup fat-skimmed beef or chicken broth
1 cup dry red wine
1/2 cup port or cream sherry
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3 or 4 very thin slices (quarter size) peeled fresh ginger
1/2 teaspoon Chinese five spice
1 pound mushrooms (1- to 1 1/2-in.-wide caps)
2 tablespoons butter or olive oil
2 tablespoons cornstarch
Salt and pepper
1/4 cup chopped fresh chives or green onions


1. Rinse meat; cut into 3- to 4-inch lengths (for chuck, about 1 in. thick and 1 1/2 in. wide) and place in a 5- to 6-quart slow-cooker.

2. With a vegetable peeler, pare orange part of peel from orange and sliver it; save orange for other uses. In a 1 1/2- to 2-quart pan, combine peel, 1 cup broth, wine, port, vinegar, soy sauce, thyme, ginger, and five spice. Bring to a boil over high heat. Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours.

3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter.

4. Skim off and discard fat from liquid in slow-cooker. Ladle 1 cup liquid into pan with mushrooms. Stir mushrooms often over high heat until liquid has evaporated and mushrooms are lightly browned, 13 to 17 minutes.

5. With a slotted spoon, lift meat from juices in slow-cooker and lay in a single layer in a shallow casserole (about 9 by 13 in.). Pour mushrooms over meat. Bake in a 375° regular or convection oven until meat is sizzling and browned, 12 to 15 minutes.

6. Meanwhile, measure remaining liquid from slow-cooker. If less than 2 cups, add beef broth to make 2 cups, pour into a 2- to 3-quart pan, and bring to a boil over high heat; if there is more, pour into pan and boil, stirring occasionally, until reduced to 2 cups, 8 to 12 minutes. In a small bowl, mix cornstarch with 1/4 cup water. Pour into boiling liquid and stir until thickened, about 30 seconds. Pour evenly over meat and mix gently to blend with liquid in casserole, adding salt and pepper to taste. Sprinkle with chives.





--Adapted from Southern Living magazine

Asparagus Pasta with Toasted Pecans

1 (16-ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided



Prepare pasta according to package directions; rinse and drain.

Snap off tough ends of asparagus, and cut into 2-inch pieces.

Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.

Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish, if desired.






--Adapted from Southern Living

Deep-dish Taco Pizza

A kid-friendly picky-eater favorite.

1 pound ground round
1 package taco seasoning
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese
Salsa (optional)
Reduced-fat sour cream (optional)


Preheat oven to 425°.

Cook beef in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Add seasoning, cook per directions on package.

Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.

Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.




--Adapted from Southern Living

Vegetable-Bacon Noodle Toss

1/2 (16-oz.) package uncooked wide egg noodles
4 bacon slices
1/2 cup green onion, chopped
2 yellow squash, cut in half lengthwise and sliced
1 zucchini, cut in half lengthwise and sliced
2 medium tomatoes, seeded and chopped
1/2 cup light balsamic vinaigrette
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper


1. Prepare egg noodles according to package directions; drain noodles, and keep warm.

2. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel. Crumble bacon.

3. Sauté green onions, squash, zucchini, and tomatoes; sauté 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette, and next 3 ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately.



--Adapted from Southern Living magazine

Mocha Frappe

1 cup strong brewed coffee
2 tablespoons sugar
1 tablespoon 2% reduced-fat milk
1 1/4 cups 2% reduced-fat milk
2 tablespoons chocolate syrup
3 tablespoons fat-free frozen whipped topping, thawed
1 teaspoon chocolate shavings


Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.

Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping, and sprinkle with chocolate shavings. Serve immediately.



--Adapted from Southern Living magazine

Mocha Pudding Cake

1 1/3 cups sugar
1 cup all-purpose flour
1/2 cup butter, melted
4 large eggs, lightly beaten
1/3 cup unsweetened cocoa
1/4 cup chopped pecans, toasted
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
Vanilla ice cream


Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.

Cover and cook on LOW 2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Crunchy Dijon Salmon

6 (4-oz.) salmon fillets
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons whole-grain Dijon mustard
1/2 cup Japanese breadcrumbs (panko)


Preheat oven to 450º.

Sprinkle fillets with salt and pepper; spread mustard over tops and sides of each fillet. Press breadcrumbs onto each fillet. Place fillets on a lightly greased wire rack on an aluminum foil-lined baking sheet. Bake 12 to 15 minutes or until fish flakes with a fork.




--Adapted from Southern Living magazine