• Dijon Herb Pork
• Twice Baked Potatoes
• Rustic Lasagna
• Sausage-Filled Manicotti
• Four-Cheese Chicken
• Oven Fried Vegetables
• Milk Chocolate Popcorn
• Crab Stuffed Artichokes
• Rice Primavera
• Pinwheel Cookies
• Mushroom-Pepper Toss

• 4 slices rye bread
• 1 tbsp dried oregano
• 3 cloves garlic, minced
• 3 tbsp Dijon-style mustard
• 1 tbsp cracked black pepper
• 1 pork tenderloin (about 1 pound), trimmed

• Preheat oven to 375°F. Place rye bread on a baking sheet. Bake until lightly toasted on both sides, about 10 minutes. Tear bread into small pieces. Place pieces in a blender or food processor fitted with metal blade and process until fine crumbs form.
• In crease oven temperature to 425°F. In a small bowl, combine bread crumbs, oregano, and garlic. Mix well. In another small bowl, combine mustard and pepper. Mix well. Brush tenderloin with mustard mixture, coating evenly. Dredge tenderloin in bread crumb mixture, pressing so crumbs adhere. Place tenderloin on a rack in a roasting pan.
• Roast tenderloin until an instant-read meat thermometer inserted in the thickest part of meat reads 160°F., about 35 to 40 minutes.
• Transfer tenderloin to a cutting board and let stand for 5 minutes. Cut into thin slices. Serve immediately.
• You May Prepare In Advance. Prepare bread crumbs up to 1 week ahead. Store in an airtight plastic container.

• 4 large russet potatoes
• 1 tbsp unsalted butter or margarine
• 1/2 cup diced green bell pepper
• 1/3 cup chopped yellow onion
• 1 cup thinly sliced mushrooms
• 2 slices Canadian bacon or lean ham (about 2oz), diced
• 3/4 cup shredded reduced fat cheddar cheese, divied
• 3 tbsp skim milk

• Preheat oven to 425°F. Scrub potatoes; pat dry. Pierce several times with a fork. Bake until tender, about 1 hour.
• While potatoes are baking, melt butter in a large non-stick skillet over medium heat. Add the green pepper and onion; sauté until crisp-tender, about 5 mintues. Stir in mushrooms and bacon; sauté until mushrooms are tender, about 5 minutes. Set aside.
• Remove potatoes from oven; reduce oven temperature to 350°F. Slice tops off potatoes. Scoop out insides, keeping shells intact. In a medium bowl, mash potatoes. Stir in 1/2 cup of cheddar, milk, and vegetable mixture.
• Spoon potato mixture into shells, dividing evenly. Sprinkle remaining cheddar over tops.
• Place potatoes on a baking sheet. Bake until hot, about 20 minutes. Serve immediately.
• You Can Prepare in advance. Make potatoes 1 day ahead through step 4; cover and refrigerate. Bring to room temperature; bake as directed in Step 5.

• 9 lasagna noodles
• 2 cans (8oz each) low-sodium tomato sauce
• 1 clove garlic, minced
• 1 tsp fresh oregano or 1/4 tsp dried oregano
• 1 package (10oz) frozen chopped broccoli, thawed and squeezed of excess liquid
• 1 cup shredded carrot
• 1 container (15 to 16oz) part-skim ricotta cheese
• 1/4 cup cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

• Cook lasagna noodles according to package direstions, but do not add salt.
• While noodles are cooking, preheat oven to 350°F. Spray a 13 x 9-inch baking dish with vegetable cooking spray; set aside.
• In a small bowl, combine tomato sauce, garlic and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta and Parmesan. Mix well.
• Drain noodles in a colander. Spread 1/2 cup tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread 1/2 of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with 1/2 cup of tomato sauce.
• Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.

• 1 package (8oz) manicotti shells
• 1 jar (14oz) reduced-sodium tomato sauce

• 6oz hot or sweet turkey sausage, casings removed
• 1 container (15 to 16oz) part-skim ricotta cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• 1/3 cup grated Parmesan cheese
• 1 large egg lightly beaten
• 3 tbsp chopped fresh parsley
• 1/8 tsp freshly ground black pepper

• Preheat oven to 350°F. Spray a 13 x 9 inch baking pan with vegetable cooking spray. Set aside.
• Cook pasta according to package directions, but do not add salt. Drain pasta in a large colander.
• To prepare filling, in a large non-stick skillet, cook sausage over medium heat, stirring to crumble, until cooked through and no longer pink, about 5 minutes. Using a slotted spoon, transfer sausage to paper towels to drain. Pat dry with a fresh paper towel.
• In a large bowl, combine ricotta, sausage, 1/2 cup mozzarella, Parmesan, egg, parsley, and pepper. Mix well. Spoon filling evenly into cooked manicotti.
• Place stuffed manicotti in a single layer in prepared pan. Spoon tomato sauce evenly over manicotti. Sprinkle with remaining mozzarella. Bake until heated through and cheese melts, about 35 minutes. Serve immediately.

• 1/2 cup part-skim ricotta cheese (may substitute cottage cheese)
• 1/4 cup shredded part-skim mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 cup chopped cooked spinach
• 4 chicken cutlets (4oz each), pounded 1/4 inch thick
• 1 tsp butter or margarine

• 3/4 cup skim milk
• 1/2 cup reduced-sodium chicken broth
• 1 tbsp cornstarch
• 1 tsp butter or margarine
• 3/4 cup shredded reduced-fat cheddar cheese

• Preheat oven to 400°F. In a small bowl, combine ricotta, mozzarella, and Parmesan. Mix well. Drain spinach well. Spread 1/4 cup of spinach over each cutlet. Spread cheese mixture over the spinach. Starting with a short end, tightly roll up cutlets, jelly-roll style.
• In a medium non-stick skillet, melt butter over medium-high heat. Add cutlets; cook turning frequently, until browned, about two minutes. Place in baking dish.
• To prepare sauce, in a small bowl, stir together milk, broth and cornstarch. Melt butter in same skillet over medium heat. Add milk mixture; cook stirring constantly, until mixture boils. Remove from heat. Stir in cheddar. Pour over cutlets.
• Bake until browned and bubbling, about 15 minutes. Serve chicken immediately.

• 1 cup broccoli flowerets
• 1 cup cauliflower flowerets
• 1 medium carrot, peeled and sliced (about 1 cup)
• 1 medium zucchini, sliced (about 1 cup)
• 1 medium yellow squash, sliced (about 1 cup)
• 3 tblsp Italian-style dried bread crumbs

• Preheat oven to 350°F. Spray a 15 X 10-inch jelly roll pan with vegetable cooking spray.
• In a large non-stick skillet, bring 2 cups of unsalted water to a boil over high heat. Add broccoli, cauliflower and carrot to the skillet. Reduce heat to low and simmer vegetables until crisp-tender, about 5 to 6 minutes.
• Using a slotted spoon, transfer broccoli, cauliflower, andcarrot to prepared pan. Add zucchini and squash to skillet and cook until crisp-tender, about 4 minutes.
• Drain zucchini and squash in a colander; place in prepared pan. Sprinkle with bread crumbs and toss gently to coat.
• Bake vegetables, turning once, until bread crumbs are golden, about 30 minutes. Serve immediately.

• 12 cups popped corn
• 1 can (12 oz.) salted peanuts
• 1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels
• 1 cup light corn syrup
• 1/4 cup (1/2 stick) butter or margarine

• PREHEAT oven to 300°F. Grease large roasting pan. Line serving plate with wax paper.
• COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
• BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.

• Calories 390
• Calories from Fat 225
• Daily Value%
• Total Fat 25g, 38%
• Saturated Fat 8.1g 41%
• Cholesterol 13mg 4%
• Sodium 333mg 13%
• Carbohydrates 41.8g 13%
• Dietary Fiber 2.8g 11%
• Sugars 13.1g
• Protein 6.6g
• Vitamin A 3%
• Vitamin C 0%
• Calcium 2%
• Iron 8%

• 4 medium artichokes
• 2 tblsp fresh lemon juice

• 1/2 cup imitation crabmeat, flaked
• 3/4 cup non-fat mayonnaise
• 1/4 cup fresh lemon juice
• 2 tblsp chopped fresh parsley
• 1/2 tsp freshly ground pepper

• Remove loose tough outer leaves from artichokes. Using scissors, cut 1 inch straight across tops of artichokes. Cut off stems and trim remaining tough leaves from each base with scissors. Brush artichokes with lemon juice.
• Place artichokes in a large pot with enough water to cover. Bring water to a simmer over medium heat. Cover pot with foil. Place a heavy saucepan on top of foil to weight down artichokes. Cook until tender and a leaf can be easily removed, about 30 minutes.
• Using tongs, remove artichokes and drain, upside down on paper towels. Using a spoon, scoop out fuzzy portion of the center. Chill completely.
• While artichokes are chilling, prepare filling. In a medium bowl, combine crabmeat, mayonnaise, lemon juice, parsley, and pepper. Mix well. Spoon filling evenly into center of each artichoke. Place on serving plates, and serve immediately.

• 1 tsp olive oil
• 1 cup thinly slices carrot
• 1/4 cup chopped red onion
• 1 cup long grain white rice
• 2 cups reduced-sodium chicken broth
• 4 fresh asparagus spears, cut diagonally into 2-inch lengths, or 1 cup halved broccoli flowerets
• 2/3 cups frozen peas
• 1/3 cup sliced mushrooms
• 1 medium tomato (about 1 cup)
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

• In a medium sauce pan heat oil over medium-high heat. Add carrot and onion. Cook stirring until softened, about 5 minutes. Add rice and broth; bring to a boil. Cover; reduce heat to low.
• Simmer rice for 15 minutes. Stir in asparagus, peas, and mushrooms; simmer covered, until vegetables are tender and liquid is absorbed, about 4 minutes. Stir in tomato, parsley, and Parmesan. Serve immediately.

• 3 cups all-purpose flour
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 2/3 cup granulated sugar
• 1/3 cup maple syrup
• 1/3 cup margarine, softened
• 1 1/2 tsp vanilla extract
• 2 egg whites
• 1/4 cup unsweetened cocoa powder

Substitutions:
~To substitute out the maple syrup, (a)you can use honey, (b)and light or dark molasses, when doing this add an additional 1/8 tsp baking soda, and decrease baking powder to 1/4 tsp.

• Combine flour, baking powder, and baking soda. Using an electric mixer set on medium speed, beat together sugar, maple syrup, margarine and vanilla. Beat in egg whites. Reserve 3/4 cup batter.
• At low speed, beat 1 1/2 cups flour mixture into remaining batter until a soft dough forms; set aside. In a medium bowl, beat together reserved batter, remaining flour mixture, and cocoa until a soft dough forms. Shape each dough half into a log; wrap in waxed paper, chill for 30 minutes.
• Roll out each log, between 2 sheets of waxed paper, into an 1/8-inch thick rectangle.Remove top pieces of waxed paper. Place 1 dough directly on top of the other rectangle. Remove the top sheet of waxed paper. Using the waxed paper as a guide, roll up dough. Freeze for 2 hours.
• Preheat oven to 350°F. Spray 2 baking sheets with vegetable cooking spray. Cut dough crosswise into 1/4-inch thick slices; place slices on baking sheets. Bake until golden, about 15 minutes. Transfer cookies to a wire rack and cool.

~Tips:
To prevent sticking, lightly flour your work surface when working or rolling the dough.

• 1/3 cup nonfat Italian dressing
• 1 clove garlic, minced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cups sliced mushrooms
• 1 medium red bell pepper, roasted, peeled, and sliced (about 1 cup)
• 1 medium green bell pepper, roasted, peeled, and sliced (about 1 cup)
• 1 small red onion, sliced (about 1/2 cup)
• 1/2 cup pitted black olives, optional
• Romaine lettuce leaves

~To roast peppers:
Broil until skins are charred, about 10 minutes. Place them in a sealed paper or plastic bag. Let stand for 10 minutes. Peel off skins.

• In a medium glass bowl, combine Italian dressing, garlic, basil, oregano, salt, and black pepper, mix well.
• Add mushrooms, red pepper, green pepper, onion, and olives. Toss gently to coat.
• Cover bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
• Place Romaine lettuce leaves on 4 serving plates. Spoon mushrooms and peppers on top of leaves. Serve immediately.

~Tasty Tip
To serve as an appetizer, spoon onto pita bread and cut into wedges, or onto slices of French bread.