Healthified Mexican Bean Salad

Ingredients :

2 cans (15 oz each) Progresso® black beans, drained, rinsed

1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed

1 can (11 oz) Green Giant® SteamCrisp® Niblets® no-salt-added whole kernel sweet corn, drained

1 1/2 cups grape tomatoes, each cut in half

1 cup chopped green bell pepper (1 medium)

1 cup chopped red bell pepper (1 medium)

1/2 cup sliced green onions (8 medium)

1/4 cup chopped fresh cilantro

Dressing :

3 tablespoons white wine vinegar or cider vinegar

3 tablespoons canola oil

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

Directions :

1-In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.

2-Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors

Grilled Teriyaki Beef Kabobs

Ingredients :

1 1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes

1  cup teriyaki baste and glaze

1  medium bell pepper, cut into 1-inch pieces

18 medium whole fresh mushrooms

2  tablespoons vegetable oil

1/4  cup sesame seed, toasted

Directions :

1-Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.

2-Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.

3-Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.

Italian Chicken Fingers

Ingredients

1  package (14 oz) uncooked chicken breast tenders (not breaded)

1  egg, beaten

1 1/4  cups Original Bisquick® mix

1 teaspoon Italian seasoning

3  tablespoons butter or margarine, melted

1  cup tomato pasta sauce, heated

Directions :

1-Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss chicken and egg.

2-In resealable food-storage plastic bag, place Bisquick mix and Italian seasoning; seal bag and shake to mix. Add chicken; seal bag and shake to coat chicken with Bisquick mixture. Place chicken in single layer in pan. Drizzle with butter.

3-Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes, until chicken is brown and crisp on the outside and no longer pink in center. Serve with pasta sauce for dipping.

Ultimate Chicken Fingers

Ingredients

2/3 cup Original Bisquick® mix

1/2 cup grated Parmesan cheese

1/2 teaspoon salt or garlic salt

1/2 teaspoon paprika

3  boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

1  egg, slightly beaten

3  tablespoons butter or margarine, melted

Directions :

1- Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.

2-Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

3-Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Cheese-Stuffed Meatballs and Spaghetti

Ingredients

4 sticks (1 oz each) mozzarella string cheese, cut into 18 (3/4-inch) cubes

1/2 cup Progresso® Italian style bread crumbs

1  jar (48 oz) tomato pasta sauce (any variety)

1 1/2  lb lean (at least 80%) ground beef

2  tablespoons finely chopped onion

1/2 teaspoon salt

1/2 teaspoon dried oregano leaves

1 egg

12 oz uncooked spaghetti

2/3 cup shredded fresh Parmesan cheese

Directions :

1- Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.

2- Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.

3- Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.

4- Meanwhile, cook and drain spaghetti as directed on package; keep warm.

5- Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.

Mexican Chicken Pizza with Cornmeal Crust

Ingredients

1 1/2 cups Gold Medal® all-purpose flour

1   tablespoon sugar

1 1/4 teaspoons regular active dry yeast

1/4  teaspoon coarse (kosher or sea) salt

3/4 cup warm water

1  tablespoon olive oil

1/3 cup yellow cornmeal

      Additional cornmeal

2    cups shredded Mexican cheese blend (8 oz)

1 1/2  cups shredded cooked chicken

1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain diced tomatoes, drained

1/2  medium yellow bell pepper, chopped (1/2 cup)

1/4  cup sliced green onions (4 medium)

1/4  cup chopped fresh cilantro

Directions :

1-  Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.

2- On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

3- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.

4- Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

Slow-Cooker Lasagna

Ingredients

1  pound bulk Italian sausage

1  medium onion, chopped (1/2 cup)

3  cans (15 ounces each) Italian-style tomato sauce

2  teaspoons dried basil leaves

1/2  teaspoon salt

2   cups shredded mozzarella cheese (8 ounces)

1  container (15 ounces) part-skim ricotta cheese

1  cup grated Parmesan cheese

15 uncooked lasagna noodles

Directions :

1- Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

2- Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

3- Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

4- Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

5- Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.