Crunchy Baked Flounder

From Cooking Light



Ingredients:
1/2 cup panko
1/2 cup grated Parmesan
3 tablespoons unsalted butter, melted
4 flounder fillets (1 1/2 lb.)
Salt and pepper

Directions:
Preheat oven to 425°F. Mist bottom of a large baking dish with nonstick cooking spray. Combine panko, Parmesan and butter in a small bowl and stir mixture well.

Sprinkle both sides of flounder generously with salt and pepper. Arrange fish in prepared baking dish. Sprinkle panko-Parmesan mixture over fish. Bake until fish is cooked through and crumbs are golden, about 15 minutes. Serve immediately.

Comments:
Seriously easiest dish ever. I don't know that I've ever had flounder before and while I'd say it's "fishier" than pollock or cod, it was still bland enough that I could eat a piece of it without smothering it in Miracle Whip. Man, I wish I liked fish more because it's supposed to be so good for you...

Brunch Strata

From Taste of Home


(not the best photo, I know...)

Ingredients:
1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 eggs, lightly beaten
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Directions:
In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.

In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.

Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Comments:
I halved this recipe because, good gracious, I don't need that many leftovers! Once again, a good deal of prep work, but yielding a satisfactory result. I do think it needs... something. I'm not altogether sure what that might be. Adam voted for more meat. I'm thinking it just needs a flavor boost with some herbs or something.

Inside-Out Cheeseburgers

From Eating Well



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

Directions:
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. 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.

Comments:
I know I've made some version of this before. Seems to me like it was probably Rachael Ray's recipe. I can never seem to get the burgers to seal completely and I end up with cheese all over my grill pan. Anyway, nothing spectacular here, just meat and cheese. Yummy, yummy cheese.

Turkey, Kale, and Rice Bake

From Eating Well



Ingredients:
1 tablespoon extra-virgin olive oil
2 cups thinly sliced leeks, white and light green parts only
1 cup thinly sliced celery
4 cups slivered kale leaves
1 28-ounce can diced tomatoes
1 cup low-fat, no-salt-added cottage cheese
1 cup instant or quick-cooking brown rice
6 ounces smoked turkey breast or smoked tofu, chopped (1 1/2 cups)
1/4 cup water
1 teaspoon freshly ground pepper, or to taste
1 cup shredded extra-sharp Cheddar cheese

Directions:
1. Heat oil in a large, ovenproof skillet over medium-high heat. Add leeks and celery and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Add kale and tomatoes and cook, stirring, until the kale begins to wilt, 1 to 2 minutes. Stir in cottage cheese, rice, turkey (or tofu), water and pepper. Bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes.

2. Meanwhile, position rack in upper third of oven; preheat broiler.

3. Stir the rice mixture, increase the heat to medium and cook, uncovered, until most of the liquid has evaporated, 10 to 12 minutes. Spread cheese on top. Broil until the cheese is bubbling, 2 to 3 minutes.

Comments:
Adam picked this one after we got a Nook subscription to the magazine. Kind of surprised me, actually. This doesn't seem like his usual area of food choices. It was ok, I guess. I'm not too big a fan of the dark, leafy greens so the kale was a struggle, but overall it was fine. Not sure I'd make it again. Awful lot of prep and effort for something just so-so...

Spaghetti with Asparagus, Bacon, and Marinara Sauce

From a recipe in the grocery store ad. Looks like it's Barilla branded, but I can't find it on their website. I've tweaked it a little as it seems like whomever put it in the paper didn't edit it very well...



Ingredients:
2 tbsp EVOO
1 medium onion, sliced
1/2# bacon, cut into 1 inch pieces
1 lb asparagus, cut into 1 inch pieces
1/2 cup dry white wine (or chicken stock)
1 (23.5 oz) jar marinara or pasta sauce
1 (1 lb) box spaghetti (or fettuccine)
2 tbsp butter
1 tbsp parsley, chopped
1/2 cup Parmigiano cheese, grated
salt & pepper to taste

Directions:
Cook pasta according to box directions. Drain.

Meanwhile, in a large skillet, cook the bacon until crispy. Drain onto a paper towel and remove all but 1 tsbp of the fat from the pan. Add the onions to the skillet and cook until translucent. Add asparagus and saute for one to two minutes. Deglaze with wine/stock. Add marinara sauce and bring to a simmer.

Toss the cooked pasta with the sauce. Stir in butter, parsley, and cheese. Add salt and pepper to taste. Top with bacon and serve.

Comments:
This was ridiculously easy, but a combination I don't know that I've tried before. Whenever I use asparagus or bacon with pasta it's more in a carbonara way than a tomato-based sauce way. It wasn't a bad flavor mix - I was pleasantly surprised.

Creamy Gorgonzola and Portobello Mushroom Risotto

From Nadia G's Bitchin' Kitchen via Cooking Channel



Ingredients:
3 cups organic chicken stock
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 portobello mushrooms, diced
1 yellow onion, minced
Sea salt
2 cups Arborio rice
3/4 cup good white wine
1/2 cup crumbled gorgonzola
1/3 cup grated Parmigiano-Reggiano
Freshly cracked pepper

Directions:
Bring the chicken stock to a bare simmer in a saucepan.

Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the rice is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper.

Comments:
Oh man, was this good. Now, I admit some recipe... alterations. I used boring white button mushrooms, skipped the wine and used some extra stock, and my gorgonzola looked sketchy so I just added some more parm. Boo. I bet it would have been even better with the blue cheese in it. Oh well. Next time. Risotto is always delicious, but I swear if I had to cook it for one minute longer my arm would have fallen off. What I wouldn't give to have a RoboStir!



Just kidding... I think.

Caramelized Onion Quiche

From Southern Living



Ingredients:
1 (14.1-oz.) package refrigerated piecrusts
3 large sweet onions, sliced (about 1 1/2 lb.)
2 tablespoons olive oil
1/2 cup chopped fresh flat-leaf parsley
6 cooked bacon slices, crumbled
2 cups (8 oz.) shredded Gruyere cheese
1 1/2 cups half-and-half
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg

Directions:
1. Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.

2. Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in parsley and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.

3. Whisk together half-and-half and next 4 ingredients; pour over cheese.

4. Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.

Comments:
I used Pioneer Woman's perfect pie crust again to make this. I firmly believe this is only the reason I was finally able to make a quiche that turned out right. I have terrible, horrible, no good, very bad luck with quiche so I was very proud of myself! Things set up nicely and it was delicious.

Adam Cooks: Ham and Cheddar Brunch Strata

From Crock-Pot Favorite Slow Cooker Recipes



Ingredients:
8 oz French bread, torn in small pieces
2 cups shredded sharp Cheddar cheese, divided
1 1/2 cups diced ham
1/2 cup finely chopped green onions, divided
4 large eggs
1 cup half & half or whole milk
1 tbsp Worcestershire sauce
1/8 tsp ground red pepper

Directions:
1. Coat slow cooker with nonstick cooking spray. Cut parchment paper to fit bottom of stoneware and press into place. Spray paper lightly with nonstick cooking spray.

2. Layer in following order: bread, 1 1/2 cups cheese, ham, and all but 2 tbsp green onions.

3. Whisk eggs, half & half, Worcestershire sauce, and red pepper in small bowl. Pour evenly over layered ingredients in slow cooker. Cover; cook on low 3 1/2 hours or until knife inserted into center comes out clean. Turn off heat. Sprinkle evenly with reserved cheese and green onions. Let stand, covered, 10 minutes or until cheese has melted.

4. To serve, run a knife or spatula around the outer edges, lifting bottom slightly. Invert onto plate and peel off paper. Invert again onto serving plate.

Comments:
Adam made this so I can't speak of ease of preparation, but it tasted good. We skipped the inverting it part and just served it out of the slow cooker. Worked fine.

Spinach Mushroom Pasta

From Cooking Light



Ingredients:
8 ounces whole-wheat pasta
2 tablespoons olive oil
1 garlic clove, minced
1 pound sliced mushrooms
6 ounces cream cheese
1/2 cup milk
8 cups lightly packed spinach
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup grated parmesan cheese

Directions:
1. Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.

2. Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with parmesan on the side.

Comments:
I liked this one but it was another case of lactose overload in the aftermath. Something about creamy sauces just doesn't jive with my digestive system. I've really been trying to give mushrooms a chance and it seems like if they're cooked I can deal with them.

Pasta with Ricotta and Broccoli

From Cooking Light



Ingredients:
1 pound dried (orzo) pasta
2 teaspoons olive oil
2 tablespoons minced garlic
1 teaspoon hot chili flakes
1 pound broccoli rabe or broccoli, rinsed, ends trimmed, and coarsely chopped
1 container (15 oz.) low-fat ricotta cheese
1/4 cup chopped pitted kalamata olives
Salt and pepper

Directions:
1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add orzo and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return orzo to pan.

2. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chili flakes and broccoli rabe; stir 3 to 4 minutes. Add 1 cup of reserved water; simmer until greens are tender to bite, 6 to 8 minutes.

3. Add broccoli rabe mixture to orzo with ricotta, olives, and remaining 1/2 cup reserved water; mix, adding salt and pepper to taste.

Comments:
This was not as good as I expected it to be. It was just missing... something. I don't know what that might have been, but it was pretty bland. I also suspect all that ricotta made me sick, but that's more a personal lactose intolerance thing than a defect in the recipe. :)

Herb and Goat Cheese Stuffed Chicken

From Cooking Light



Ingredients:
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 (4-ounce) package goat cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1 tablespoon olive oil, divided

Directions:
1. Preheat broiler to high.

2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Comments:
I had some trouble with this one. I had to cook it much, much longer than the recipe calls for in the oven. Like three times as long. It just wasn't getting cooked. I even "unrolled" it and laid the breasts flat. It was annoying. I even scrapped the whole "slit" idea and pounded the breasts out instead hoping that would help with cooking times. All in all, not too impressed and probably won't make it again.

Bacon, Potato, and Leek Turnovers

From Cooking Light



Ingredients:
3 cups (1/2-inch) cubed red or Yukon gold potato
2 cups chopped leek
3/4 cup water
2 tablespoons chopped fresh chives
2 tablespoons grated fresh Parmesan cheese
2 tablespoons low-fat buttermilk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled
12 Savory Cornmeal-Whole Wheat Dough circles (I used this pie crust recipe instead.)

Directions:
Combine potato, chopped leek, and 3/4 cup water in a microwave-safe pie plate or bowl; lightly cover with wax paper. Microwave at high 8 minutes or until tender, stirring every 3 minutes. Coarsely mash mixture with a fork. Stir in chives and the next 5 ingredients (through bacon). Cool slightly.

Preheat oven to 425°.

Place the Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place turnovers on a large baking sheet lined with parchment paper. Pierce top of each turnover once with a fork. Bake at 425° for 17 minutes or until lightly browned. Serve warm.

Comments:
I'm sure using the wonderful, flaky, OMGITSSOGOOD pie crust altered the "light" part of this recipe a bit. But it was worth it. I think the directions given are pretty dumb. Why would you cook all this stuff in the microwave? I started that way and when I saw it was pretty much a big waste of time I threw the potatoes and leeks into a pan on the stove with some water and finished them off there. I made four kind of big turnovers instead of 12 small ones. This require a little longer baking time. But I think they turned out great. Very yummy. Might have brushed some eggwash for some color maybe...

Adam Cooks: Spaghetti with Turkey Meatballs

From Cooking Light



Ingredients:
1 (9-ounce) package refrigerated fettuccine
3 (4-ounce) links sweet Italian turkey sausage
1 tablespoon extra-virgin olive oil
2 cups sliced onions
1/4 teaspoon crushed red pepper
2 large garlic cloves, crushed
2 cups lower-sodium marinara sauce
1/2 ounce pecorino cheese, grated (about 2 tablespoons packed)
8 basil leaves, torn

Directions:
1. Cook the pasta according to package directions, omitting salt and fat; drain.

2. Remove casing from sausages. Shape sausages into 12 (1-inch) balls. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; cook 7 minutes, browning on all sides. Remove the meatballs from pan. Add onions, red pepper, and garlic to pan; sauté for 2 minutes. Return meatballs and add marinara sauce to pan, and bring to a simmer over medium heat, scraping pan to loosen browned bits. Reduce heat to medium-low, and simmer 5 minutes or until meatballs are done. Add pasta to sauce mixture; toss well. Sprinkle with cheese and basil.

Comments:
Adam made this so I can't speak to the preparation part. The eating part was good. Nice switch up from your ordinary everyday beef meatballs.

Italian Meatball Sliders

From Cooking Light



Ingredients:
1 tablespoon olive oil, divided
3 garlic cloves, minced
3 shallots, finely diced
1/3 cup part-skim ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup panko (Japanese breadcrumbs), toasted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces lean ground pork
2 (4-ounce) links turkey Italian sausage, casings removed
1 large egg
1 1/2 cups lower-sodium marinara sauce
12 slider buns, toasted
12 basil leaves

Directions:
1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.

Comments:
These were pretty good. I used a pork sausage instead of combining ground pork and turkey and it turned out well. Easy recipe, and finally a burger that fit the bun!

Potato, Mushroom, and Leek Croquettes

From Cooking Light



Ingredients:
8 ounces coarsely chopped peeled Yukon gold potato
4 ounces sliced cremini mushrooms
4 ounces sliced button mushrooms
1/2 cup chopped leek
1 teaspoon chopped fresh thyme
Cooking spray
1/2 cup (2 ounces) shredded Gruyere cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1/3 cup all-purpose flour
1 large egg white
2 teaspoons water
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil

Directions:
1. Place potato in a pan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain. Press potato through a ricer or food mill into a bowl.

2. Place mushrooms, leek, and thyme in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Coat pan with cooking spray. Add mushroom mixture; cook 6 minutes, stirring occasionally. Add mixture to potato. Add Gruyère, 2 tablespoons Parmigiano-Reggiano, salt, pepper, and egg yolk; stir until blended. Shape mixture into 8 (2-inch) round patties.

3. Place flour in a shallow dish. Combine egg white and 2 teaspoons water in a shallow dish, stirring with a whisk. Combine remaining 2 tablespoons Parmigiano-­Reggiano and panko in a shallow dish. Dredge patties in flour. Dip in egg mixture; dredge in panko mixture. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until golden.

Comments:
These were almost disasterous. There's definitely something wrong with this recipe as it's written. There's no way you can shape the glop that you create into patties. No. Way. I ended up adding probably half a cup (or more) of breadcrumbs to get it to stick together enough to cook. They were ok, if a bit bland. I added salt to mine. I probably wouldn't bother with these again.

Cheesy Potato Soup

From Cooking Light



Ingredients:
1 tablespoon butter
1 cup chopped onion
2 1/2 tablespoons all-purpose flour
3 cups chopped red potato (about 1 pound)
1 1/4 cups 1% low-fat milk
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/8 teaspoon ground red pepper
2 tablespoons chopped green onions

Directions:
Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly. Add potato, milk, broth, and 1/2 cup water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add 1/2 cup reduced-fat sharp cheddar cheese and ground red pepper; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions.

Comments:
This was... ok. It takes a whole lot longer than 10 minutes to get the potatoes cooked though. I let it go more than 20 and there were still some that were questionable. I added a lot of black pepper to mine and we both added some extra cheese on top. Adam suggested adding bacon or ham to the base for some additional flavor. Might try this again, but I'd definitely tinker with the recipe.

Shredded Barbecue Chicken with Grits

From Taste of Home



Ingredients:
1 pound boneless skinless chicken breasts
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
1 tablespoon ground ancho chili pepper
1/2 teaspoon ground cinnamon
2-1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup shredded pepper Jack cheese
1 medium tomato, seeded and chopped
6 tablespoons reduced-fat sour cream
2 green onions, chopped
2 tablespoons minced fresh cilantro

Directions:
Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.

In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 170°. Shred meat with two forks and return to the skillet.

Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted.

Divide grits among six serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

Comments:
Adapted this one a little for what I had around. Left out the cinnamon and pumpkin, used cheddar instead of pepperjack, omitted the tomato and cilantro. Overall not too bad. Adam thought it would make a good sandwich.

Mexican Manicotti

From Taste of Home



Ingredients:
1-1/2 pounds bulk pork sausage
1/2 cup chopped onion
1 can (16 ounces) refried beans
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 package (8 ounces) manicotti, cooked and drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies, optional
2 cups (8 ounces) shredded cheddar cheese

Directions:
In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Stir in the beans, chili powder and cumin. Stuff into manicotti shells.

Place in a greased 13-in. x 9-in. baking dish. Combine tomato sauce and chilies if desired; pour over manicotti. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.

Comments:
I left out the optional chiles, but otherwise pretty much stuck to the plan. I chose this recipe to use up some refried beans and it worked like a charm. Pretty tasty and relatively easy to assemble. Although I notice every time I make manicotti I think to myself "man, I really hate making manicotti." Such a pain in the butt, stuffing all those shells. *sigh*

Baked Mozzarella Bites

From Cooking Light



Ingredients:
1/3 cup panko (Japanese breadcrumbs)
3 (1-ounce) sticks part-skim mozzarella string cheese
3 tablespoons egg substitute
Cooking spray
1/4 cup lower-sodium marinara sauce

Directions:
1. Preheat oven to 425°.

2. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish.

3. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated.

4. Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.

Comments:
Like a lot of the comments on the Cooking Light website, I could not get the panko to stick to the cheese. Kind of disaster. But they tasted ok. I don't know that I'd make them again though.

Portobello Mushroom Pizza Cups

From Taste of Home



Ingredients:
4 large portobello mushrooms (3 inches)
4 teaspoons olive oil
1 cup marinara or spaghetti sauce
12 slices pepperoni, finely chopped
1/4 cup chopped green pepper
1-1/2 teaspoons Italian seasoning, divided
1 cup shredded Italian cheese blend

Directions:
Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 5 minutes.

Meanwhile, in a small bowl, combine the pizza sauce, pepperoni, green pepper and 1-1/4 teaspoons Italian seasoning; spoon onto mushrooms. Sprinkle with cheese and remaining Italian seasoning. Bake for 8-12 minutes or until mushrooms are tender and cheese is bubbly.

Comments:
I left out the pepperoni and green peppers so it probably deserved the "this is boring" verdict given by Adam. I'm not a mushroom fan, but I've decided I should try and branch out a little. (But I do draw the line with fish. I just can't do salmon. Sorry.) These were ok - got really liquidy when they cooled a little. Good concept, I think the problem was with the execution.