Ingredients 1 tablespoon butter 1/2 cup prechopped onion 2 cups chopped roasted skinless, boneless chicken breasts 1 (10-ounce) box frozen mixed vegetables, thawed 1 1/2 cups water 1 tablespoon all-purpose flour 1 (14-ounce) can fat-free, less-sodium chicken broth 1/4 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 8 (6-inch) flour tortillas, cut into 1/2-inch strips 1 tablespoon chopped fresh parsley Directions 1. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly. 2. While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately. Serves: 4
Ingredients 1 tablespoon butter 2 cups chopped leek 1/4 cup chopped shallot 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme 1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes) 1/3 cup dry white wine 1 teaspoon Dijon mustard 1 (14-ounce) can fat-free, less-sodium chicken broth 2 cups chopped roasted chicken breast 1 1/2 cups frozen mixed vegetables 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons cornstarch 2 tablespoons water 2/3 cup half-and-half Cooking spray 1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart) 1/2 cup fat-free milk 1 large egg white, lightly beaten Directions 1. Preheat oven to 425°. 2. Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. 3. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes. Serves: 6
Ingredients 2/3 cup roasted, salted almonds 30 whole pitted dates 1/2 cup flaked unsweetened coconut 2 tablespoons unsweetened cocoa 1 tablespoon coconut oil 1/8 teaspoon salt 2 ounces bittersweet chocolate, chopped Preparation 1. Place almonds in a food processor; process until finely ground. Add dates; process until finely ground. Add coconut and next 3 ingredients (through salt); pulse until combined. 2. Scoop about 2 teaspoons cocoa mixture with a spoon, and roll into a ball. Repeat the procedure with remaining cocoa mixture. Place the truffles on a platter lined with parchment paper; refrigerate 1 hour. 3. Place chocolate in a medium microwave-safe bowl; microwave at HIGH 1 minute and 20 seconds or until melted, stirring every 20 seconds. Add truffles, stirring gently to coat. Return truffles to platter until the chocolate sets.
Ingredients 1/2 cup packed brown sugar 1/4 cup butter, softened 1 large egg 1 large egg white 3/4 cup fat-free milk 1/4 cup unsweetened applesauce 1 tablespoon molasses 1/2 teaspoon vanilla extract 1 cup all-purpose flour (about 4 1/2 ounces) 1 1/2 cups oat bran 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup coarsely chopped, peeled Granny Smith apple 2 teaspoons turbinado sugar (optional) Directions 1. Preheat oven to 400°. 2. Place 12 paper muffin cup liners in muffin cups; set aside. Combine brown sugar and butter in a medium bowl; beat with a mixer at medium-high speed until light and fluffy (about 5 minutes). Add egg; beat 1 minute or until well blended. Beat in egg white until well blended. Add milk, applesauce, molasses, and vanilla extract; beat on low speed until well blended. 3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, bran, baking powder, salt, and cinnamon in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Gently stir in apples. 4. Spoon batter evenly into prepared muffin cups. Sprinkle evenly with turbinado sugar, if desired. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center.
Ingredients 1 package dry yeast (about 2 1/4 teaspoons) 1 cup warm 2% reduced-fat milk (100° to 110°) 3/4 cup canned mashed sweet potatoes 3 tablespoons butter, melted and divided 1 1/4 teaspoons salt 2 large egg yolks, lightly beaten 5 cups bread flour, divided Cooking spray Directions 1. Dissolve yeast in milk in a large bowl; let stand 5 minutes. 2. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk. 3. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms. 4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky). 5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes. 6. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan. 7. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size. 8. Preheat oven to 400°. 9. Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped. 10. Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.
Directions 1. Preheat oven to 375°. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, thyme, and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture to milk mixture, stirring well with a whisk. Stir in melted butter. 3. Coat 8 popover cups with cooking spray; sprinkle cheese evenly among cups. Place cups in oven at 375° for 5 minutes. Divide batter evenly among prepared cups. Bake at 375° for 40 minutes or until golden. Serve immediately.
Ingredients 1 1/3 cups all-purpose flour 3/4 cup sugar 1/2 cup yellow cornmeal 2 teaspoons baking powder 3/4 cup buttermilk 1/4 cup orange juice 3 tablespoons butter, melted 1 egg, lightly beaten 1 cup cranberries Directions 1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full. 2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature. Note: You can freeze these muffins in zip-top plastic freezer bags. Thaw them at room temperature, or microwave frozen muffins at HIGH 15 to 30 seconds. Makes 12 servings
Ingredients 1 1/2 cups all-purpose flour 3 tablespoons yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sugar 1/4 cup butter, softened 2 teaspoons grated orange rind 1 large egg 1 large egg white 1/3 cup fat-free buttermilk 1/4 cup part-skim ricotta cheese 2/3 cup dried cranberries, coarsely chopped Cooking spray Directions 1. Preheat oven to 375°. 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk. 3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add rind, and beat to combine. Add egg and egg white, 1 at a time, beating well after each addition. 4. Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Makes 12 servings
Ingredients 2/3 cup buttermilk 8 boneless skinless chicken breasts (2 1/2 lb) 1 cup corn flakes cereal 1 cup Original Bisquick® mix or Gold Medal® all-purpose flour 2 packages (1 oz each) ranch dressing mix (dry) Cooking spray Directions 1. Heat oven to 400ºF. Spray cookie sheet with cooking spray. 2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. 3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat. 4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Makes 8 servings