What's the Dish?

Ok so here is what I am dishing up for this week: I am basically good to lay out my menu for new recipes to try for dinner each night if any of these recipes sound yummy and you would like to give them a try please do...

I love to try new recipes for my family.. All of the following recipes were pulled from bettyCrocker.com If you subscribe to there stuff the will send you e-mails that can help you better plan your menu's. I love stuff like that it minamizes my having to think about what I should make and what I need to make it. Experimenting in the kichen doesn't have to be work, it can be fun too!

So Enjoy!

South Western Chicken Fajita Wraps
1
can (11 oz) Green Giant® Southwestern style corn, undrained
1
small tomato, seeded, chopped (1/3 cup)
1/2
teaspoon ground red pepper (cayenne)
1/4
teaspoon salt
2
teaspoons vegetable oil
1
lb boneless skinless chicken breasts, cut into thin strips
1 1/2
teaspoons ground cumin
1
medium onion, cut into thin wedges
1
medium green bell pepper, cut into thin strips
1
package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1
cup shredded Monterey Jack cheese (4 oz)
Old El Paso® Thick 'n Chunky salsa, if desired
Sour cream, if desired

Savory Meat Loaf.. Light style!
1 1/2
pounds ground turkey
1
cup fat-free (skim) milk
1
tablespoon Worcestershire sauce
1
teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2
teaspoon salt
1/2
teaspoon ground mustard
1/4
teaspoon pepper
1
garlic clove, finely chopped, or 1/8 teaspoon garlic powder
1/4
cup fat-free cholesterol-free egg product
3
slices bread, torn into small pieces
1
small onion, chopped (1/4 cup)
1/2
cup ketchup, chili sauce or barbecue sauce
1.
Heat oven to 350°F.
2.
Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
3.
Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 180°F.
4.
Let stand 5 minutes; remove from pan.

Health Crunchy Asian Salad
Dressing
1/3
cup canola oil
1/3
cup rice vinegar
3
tablespoons sugar
3/4
teaspoon salt
1/2
teaspoon pepper
Salad
1
package (3 oz) ramen noodle soup mix (any flavor)
1
bag (16 oz) coleslaw mix (shredded cabbage and carrots)
8
medium green onions, sliced (1/2 cup)
1/2
cup sliced almonds (2 oz)
1
medium red bell pepper, cut into 1x1/8-inch strips
2
seedless oranges, peeled, coarsely chopped (1 1/2 cups)
2
cups coarsely chopped fresh baby spinach leaves
1.
In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
2.
Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.
High Altitude (3500-6500 ft): No change

Sutffed Parmesan Chicken ( The Healthy Version)
6
boneless skinless chicken breasts (about 5 oz each)
1
box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
2
oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4
cup shredded Parmesan cheese
1/2
teaspoon dried basil leaves
1
clove garlic, finely chopped
1/4
cup fat-free egg product
12
stone-ground wheat crackers, crushed (about 1/2 cup)
1
teaspoon dried basil leaves
1/2
teaspoon pepper
1
cup Muir Glen® organic Italian herb pasta sauce
1/4
cup shredded mozzarella cheese (1 oz)
1.
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2.
In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
3.
In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
4.
Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.
High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.

Oven Easy Enchilada's

1
pound lean ground beef
1/2
cup milk
1 1/3
cups hot water
1
package Hamburger Helper® cheesy enchilada
6
Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1
jar (16 ounces) Old El Paso® salsa (any variety)
1
cup shredded Cheddar cheese (4 ounces)
3
tablespoons milk
1.
Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender.
2.
Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese.
3.
Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas.
High Altitude (3500-6500 ft) Increase hot water to 2 cups and simmer time to about 12 minutes