Serves: 16 Ingredients: 2 cans (8 ounces each) crescent dinner rolls (8 rolls in each can) 1 package (8 ounces) cream cheese, softened 3 large eggs 1 small onion, minced (about 1/4 cup) 1 box (9 ounces) frozen chopped spinach, thawed and squeezed to drain ½ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon pepper 1 package (4 ounces)
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Serves: 4 Ingredients: 1 cup (or 1 small jar) of artichoke hearts (about 10-12 hearts) 1 package frozen chopped spinach, thawed 4 ounces of cream cheese, softened 1/2 cup sour cream 1/4 cup grated Parmesean cheese Salt and pepper to taste 1/2 teaspoon Cayenne pepper 1 cup shredded Mozzarella cheese, divided in half 1 small
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Serves: 6-8 Ingredients: 2 tablespoons butter ½ cup orange juice ½ cup brown sugar, packed 32 ounces yams, drained 21 ounces apple pie filling ¾ cup raisins, seedless Preparation: Preheat oven to 350° In a 2 quart casserole, melt butter on stove top over low heat. Add orange juice and brown sugar, and over low
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Serves: 8 Ingredients: 3 ½ cups low-sodium, 99 percent fat-free chicken broth (2 cans 14½ ounces each) ½ pound all-purpose potatoes, peeled and diced 1 cup baby carrots, cut into ¼-inch pieces 1 medium-size onion, chopped 2 ribs celery, trimmed and diced ½ teaspoon fresh thyme leaves, chopped ½ teaspoon Old Bay seasoning 1 package
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Serves: 5 Ingredients: 1 each large egg, beaten ¼ cup sugar ½ cup 2% milk 1 can, 15.25 ounces, whole kernel yellow corn, drained ½ teaspoon salt Small pinch of pepper 1 tablespoon butter, slivered Preparation: Preheat oven to 400° Use a fork or whisk to mix egg and sugar in a glass or CorningWare®
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Serves: 5 Ingredients: 1 package macaroni and cheese dinner, prepared 1 pound ground beef, browned 1 can (15.25 ounces) corn, undrained 1 can (6 ounces) tomato paste 1 dash salt 1 dash pepper ⅛ teaspoon onion powder Preparation: Mix all ingredients in a large casserole dish, cover and heat in microwave at about 70 percent
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Serves: 6-8 Ingredients: 1 Tablespoon olive oil 1 medium yellow onion, finely diced 1 teaspoon minced garlic 1 medium zucchini 1 medium yellow squash 1 medium potato 1 medium tomato 1 teaspoon dried thyme 1 teaspoon dried rosemary salt & pepper, to taste 1 cup shredded Italian cheese Preparation: Preheat oven to 400° Sauté the
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Serves: 10 Ingredients: 12 medium potatoes, cooked and mashed 8 ounces cream cheese, softened 1 cup sour cream 2 teaspoons salt ⅛ teaspoon pepper ⅛ teaspoon garlic powder ¼ cup chives, chopped ½ teaspoon paprika 1 tablespoon butter Preparation: Preheat oven to 350° Add cream cheese, sour cream, salt, pepper, and garlic to mashed potatoes.
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Serves: 4-6 Ingredients: 4 cups yellow squash, sliced into medallions 1/2 cup chopped Vidalia onion 1 sleeve Ritz crackers 1 cup shredded Cheddar cheese 2 eggs, beaten ¾ cup milk ¼ cup butter, melted 1 teaspoon salt ground black pepper to taste 2 Tablespoons butter Preparation: Preheat oven to 350° Put squash, onion, and about
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Serves: 4 Ingredients: 1 pound zucchini (about 2 medium-sized) ¼ cup (heaping) shredded Parmesan cheese ¼ cup (heaping) Panko breadcrumbs 1 tablespoon olive oil ¼ teaspoon kosher salt freshly ground pepper, to taste Preparation: Preheat oven to 400° Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini into 1/4 inch-thick rounds. Toss rounds
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