Ingredients:(Cauliflower With Lemon Mayonnaise Cheddar Crust)
1 head cauliflower (about 1 1/2 lb)
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons Dijon mustard
1/8 teaspoon fresh ground white pepper
2 tablespoons minced fresh tarragon
1 cup grated sharp cheddar cheese
Directions:(Cauliflower With Lemon Mayonnaise Cheddar Crust)
Preheat oven to 350 degrees F.
Steam the whole head of cauliflower for 15 minutes, until barely done; cool slightly.
Place whole head of cauliflower in baking dish.
Combine mayonnaise, lemon juice, lemon zest, mustard, pepper, and tarragon.
Spread mayonnaise mixture over cauliflower.
Pat cheese onto mayonnaise-coated head of cauliflower and bake in preheated oven for 10 minutes.
Cool for a few minutes to let the cheese set, then slice into 6 wedges and serve.
- 3/4 cup crushed corn flakes
- 3/4 cup grated Parmesan cheese
- 1 (1 ounce) envelope ranch salad dressing mix
- 8 (4 ounce) skinless, boneless chicken breast halves
- 1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients: (Mediterranean Shrimp Pasta)
2 tablespoons olive oil
1 medium red or green bell pepper, cut into strips
1 clove garlic, finely chopped
1/4 cup dry white wine
8 ounces raw small shrimp
1/4 cup sliced ripe olives
1 package (9 ounces) Linguine (9 oz.)
1 container (7 ounces) All Natural Pesto with Basil (7 oz.), lightly warmed
1/4 cup (1 ounce) crumbled feta cheese
1 tablespoon capers
Directions: (Mediterranean Shrimp Pasta)
Heat oil in large skillet. Add bell pepper and garlic; cook for 2 minutes. Add wine and shrimp; cook until shrimp are pink. Stir in olives.
Prepare pasta according to package directions. Toss with pesto in medium bowl. Serve topped with shrimp mixture. Sprinkle with cheese and capers.
Ingredients: (Chicken in Creamy Tomato Sauce With Linguine)
1 package Linguine (9 oz.)
1 tablespoon extra virgin olive oil or vegetable oil
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch strips
2 containers Marinara Sauce (15 oz.)
1/2 cup heavy whipping cream
Freshly Shredded Parmesan Cheese (5 oz.)
Chopped fresh parsley (optional)
Instructions: (Chicken in Creamy Tomato Sauce With Linguine)
Prepare pasta according to package directions.
Heat oil in large, nonstick skillet over medium-high heat. Add chicken; season with salt and ground black pepper. Cook for 4 to 5 minutes or until no longer pink. Remove from skillet.
Pour sauce into same skillet; cook until heated through (do not boil). Add chicken and cream; stir well. Cook, stirring occasionally, for 2 to 3 minutes or until heated through.
Toss with pasta. Sprinkle with cheese and parsley.
Ingredients: (Hot and Spicy Sausage Sauce over Linguine)
2 teaspoons olive oil
8 ounces hot Italian sausage casings removed and cut into 1/2-inch pieces
1 small green or red bell pepper, cut into strips
1 can (14.5-oz.) pasta-ready chunky tomatoes
1 package (9 oz.) Linguine (9 oz.)
1/4 cup grated Parmesan cheese
Directions: (Hot and Spicy Sausage Sauce over Linguine)
HEAToil in large skillet. Add sausage; cook, stirring occasionally, until no longer pink. Drain.
ADDbell pepper; cook, stirring occasionally, until crisp-tender. Reduce heat to low. Stir in tomatoes; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
PREPAREpasta according to package directions. Top with sauce; sprinkle with cheese.
FOR FREEZE AHEAD:
Prepare as above; do not prepare pasta. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Heat in medium saucepan over medium heat, stirring occasionally, until heated through.
Prepare pasta according to package directions. Top with sauce; sprinkle with cheese.
Ingredients: (Linguine With Onion, Red Pepper and Gorgonzola)
1 package Linguine (9 oz.)
3 tablespoons olive oil
1 large onion, quartered, thinly sliced
1 red bell pepper, cut into thin strips
1/3 cup crumbled Gorgonzola cheese
1/2 cup milk
Directions: (Linguine With Onion, Red Pepper and Gorgonzola)
Heat oil in a large skillet; cook onion and bell pepper until tender. Add milk and cheese; cook until melted.
Prepare pasta according to package directions. Toss pasta with sauce. Serve immediately.
Ingredients: (Linguine Alla Carbonara)
1/2 cup Evaporated Fat Free Milk
1/3 cup loose-pack frozen peas, thawed
1 large egg, beaten
1/4 cup chopped red bell pepper
2 slices turkey bacon, cut crosswise into pieces, cooked
1/3 cup freshly shredded Parmesan cheese
1 package (9-oz.) Linguine (9 oz.)
Directions: (Linguine Alla Carbonara)
Cook evaporated milk, peas, egg and bell pepper in medium saucepan, stirring frequently, until mixture is slightly thickened (do not boil). Stir in bacon and half of cheese; heat through.
Prepare pasta according to package directions. Toss pasta with sauce. Sprinkle with remaining cheese. Serve immediately.
Ingredients: (Four Cheese Ravioli Bake)
1 package (9 oz.) Four Cheese Ravioli (9 oz.), prepared according to package directions
1 container (15 oz.) Tomato Herb Parmesan Sauce
1 pound ground turkey, cooked and drained
1 package (10 oz.) frozen spinach, thawed and drained
1 1/3 cups (about 5 1/2 ounces) shredded provolone cheese
Directions: (Four Cheese Ravioli Bake)
Preheat oven to 350° F. Grease 2-quart baking dish.
Combine sauce, turkey and spinach in medium bowl. Pour half of sauce mixture into prepared baking dish. Arrange pasta over sauce. Spread remaining sauce over pasta; cover.
Bake for 20 minutes. Uncover; sprinkle with cheese. Bake for an additional 5 to 10 minutes or until bubbly and cheese is melted.
Ingredients: (Easy Spinach Souffle Oysters Rockefeller)
1 package (12-oz.) Spinach Souffle, defrosted according to package directions
1 dozen freshly shucked oysters, shells cleaned
1/2 cup grated Parmesan or Swiss cheese
Directions: (Easy Spinach Souffle Oysters Rockefeller)
Preheat oven to 375°F.
Place a heaping teaspoon of spinach soufflé in a oyster shell (if shells are not available a 3-inch ovenproof ramekin can be used). Place a fresh oyster on the spinach mixture and cover with another heaping teaspoon of spinach soufflé. Sprinkle with cheese. Repeat for all oysters.
Bake 25 to 30 minutes or until spinach mixture is bubbly and the cheese is melted.
Ingredients: (Quiche Lorraine)
1 package (10 ounces) Welsh Rarebit, defrosted*
1 (9-inch) unbaked pie shell
4 large eggs, lightly beaten
1/4 teaspoon ground black pepper
5 strips bacon, cooked, drained and crumbled
1/2 cup (2 ounces) shredded Swiss cheese
1 tablespoon sliced green onion
Directions: (Quiche Lorraine)
Preheat oven to 350° F.
Combine Welsh Rarebit, eggs and pepper in medium bowl; add bacon, cheese and green onion. Pour mixture into pie shell.
Bake for 40 minutes or until knife inserted near center comes out clean.
*Defrost Welsh Rarebit in microwave on MEDIUM (50%) power for 5 to 6 minutes.