2 (4 1/2-inch, 2 1/4-ounce) plain bagels, sliced in half
1/2 cup lower-sodium marinara sauce
1 cup shredded rotisserie chicken breast
1 cup preshredded part-skim mozzarella cheese
1. Preheat broiler.
2. Place bagel halves, cut sides up, on a baking sheet. Broil 2 minutes or until lightly toasted.
3. Spread 2 tablespoons marinara on cut side of each bagel half. Top each half with 1/4 cup chicken, and sprinkle with 1/4 cup cheese. Broil bagel halves an additional 2 minutes or until cheese melts.
1/3 cup panko (Japanese breadcrumbs)
3 (1-ounce) sticks part-skim mozzarella string cheese
3 tablespoons egg substitute
1/4 cup lower-sodium marinara sauce
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.
2 garlic cloves, minced
1 pound baby carrots with tops, peeled
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1. Prepare garlic; let stand 10 minutes.
2. Steam carrots, covered, 10 minutes or until tender.
3. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.
6 (6-ounce) skinless, boneless chicken breast halves
6 tablespoons (about 3 ounces) 1/3-less-fat cream cheese
6 tablespoons picante sauce
6 cilantro sprigs
6 tablespoons Italian-seasoned breadcrumbs
Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 1 tablespoon cheese, 1 tablespoon picante sauce, and 1 cilantro sprig. Roll up jelly-roll fashion, beginning at narrow end.
Dredge chicken rolls in breadcrumbs. Place rolls, seam sides down, on a baking sheet coated with cooking spray; lightly coat rolls with cooking spray. Bake at 350° for 20 minutes or until chicken is done.
1 4-serving-size packageinstant lemon or white chocolate pudding mix
1 1/3 cups fat-free milk
1 cup fresh fruit (such as blueberries, sliced kiwifruit, sliced strawberries, sliced bananas, or raspberries)
4 waffle ice cream bowls or large waffle ice cream cones
Fresh mint leaves (optional)
1. Prepare pudding according to package directions, except use the 1 1/3 cups milk. Spoon fruit into waffle bowls or cones. Top with pudding. If desired, garnish with fresh mint. Serve immediately.
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup pure maple syrup or maple-flavored syrup
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
3 firm, ripe bananas, halved lengthwise and cut into 1-inch pieces
1 pint vanilla ice cream
1. In heavy medium skillet, melt butter over medium heat. Stir in brown sugar, syrup, lemon juice, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add bananas; spoon some of the syrup mixture over bananas. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
2. Scoop ice cream into dessert dishes. Spoon warm bananas and syrup over ice cream.
1/2 15 ounce package rolled refrigerated unbaked pie crust (1 crust)
1 tablespoon butter, melted
2 tablespoons packed brown sugar
1/2 – 1 teaspoon pumpkin or apple pie spice
1. Preheat oven to 400 degrees F. Unroll pie crust according to package directions using the microwave method. Place on a lightly floured surface. Brush pie crust with melted butter. Sprinkle with brown sugar and pie spice.
2. Use a pastry wheel or pizza cutter to cut dough into 1 1/2- to 2-inch squares (some of the edges may be smaller). Place on an ungreased large cookie sheet, leaving a small space between pastries.
3. Bake about 8 minutes or until golden brown. Serve warm or cool.
4 ounces Brie cheese or 1 cup shredded cheddar cheese
4 7 – 8 inches flour tortillas
1 tablespoon butter or margarine, melted
2 large cooking apples (such as Granny Smith), peeled, cored, and very thinly sliced
1/2 cup chopped walnuts
2 tablespoons packed brown sugar
2 – 3 tablespoons caramel-flavor ice cream topping
1. Preheat oven to 400 degrees F. If desired, remove rind from Brie. Cut Brie into 1/4-inch slices. Brush one side of each tortilla with melted butter. Place tortillas, buttered sides down, on a large baking sheet. Place some of the Brie on half of each tortilla. Top with apples and walnuts. Sprinkle with brown sugar. Fold the other half of each tortilla over apple-nut mixture.
2. Bake for 8 to 10 minutes or until golden and Brie is melted. Transfer quesadillas to a serving platter or dessert plates. Drizzle caramel topping over quesadillas.
1/2 10 3/4ounce frozen pound cake, thawed
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee crystals
1/3 cup milk
1 3 ounce packagecream cheese, softened
1 medium orange
Orange slices, cut into eighths, or orange peel curls (optional)
1. Preheat broiler. Cut pound cake into 8 slices; place on a baking sheet. Broil 3 to 4 inches from heat for 2 to 4 minutes or until toasted, turning once halfway through broiling. In a small bowl, whisk together sugar, cocoa powder, and coffee crystals. Gradually whisk in milk until smooth.
2. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Gradually beat in the milk mixture until smooth, scraping side of bowl as needed.
3. Peel orange and cut crosswise into 4 slices. Place a pound cake slice on each of four plates. Top each with an orange slice and one-quarter of the cream cheese mixture. Add another pound cake slice to each stack. If desired, top with orange pieces or curls.
3 3/4 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 pound cold unsalted butter, cut into small cubes
1 2/3 cups raisins
2 teaspoons caraway seeds
3 large eggs, at room temperature
1 cup buttermilk
1. Heat the oven to 400°. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut or rub in the butter until the mixture is the texture of fine meal. Stir in the raisins and caraway seeds.
2. In a medium bowl, whisk two of the eggs to combine. Whisk in the buttermilk. Pour the buttermilk mixture into the dry ingredients and stir until just combined. Put the dough on a floured work surface, pat into a loaf, and put into the prepared pan. Beat the final egg to mix and brush the top of the loaf with it. Using a sharp knife, cut a 1/4-inch-deep lengthwise slash down the middle of the loaf leaving a 1-inch margin at either end.
3. Bake the soda bread in the middle of the oven until well browned and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Turn the loaf out onto a rack and let cool. Serve warm or at room temperature.