It's All in the Spice

Ingredients 3 cups prepared stuffing 2 cups cubed cooked chicken 2 cups broccoli florets 1 (12 ounce) jar chicken gravy 1 cup shredded Cheddar cheese, divided Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Step 2 Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese. Step 3 Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.

Makes 1 ½ cups ¾ cup (6 ounces) 1/3 less-fat cream cheese ¼ cup packed brown sugar ½ cup canned pumpkin puree 2 teaspoons maple syrup ½ teaspoon ground cinnamon Heat cream cheese in microwave for 20 seconds or until soft enough to mix well. Mix in sugar, pumpkin, maple syrup, and cinnamon. Serve immediately or chill in the refrigerator for later consumption. Eat with slices of apple.

Ingredients 1 package (8 ounces) reduced-fat cream cheese 2 tablespoons Vidalia onion salad dressing 1/2 cup finely chopped fresh broccoli 1/4 cup grated carrot 1/4 cup finely chopped red onion 1/2 teaspoon dill weed 4 whole wheat tortillas (8 inches) Directions In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.  Yield: 32

2 ounces uncooked Dreamfields elbow or penne pasta *  6 ounces crab meat, drained well  1/4 cup mayonnaise  1 stalk celery, finely chopped 2 green onions, chopped 1 teaspoon chives, minced 1/8-14 teaspoon salt or Spicy Seasoning Salt 1/8 teaspoon pepper Cook the pasta according to package directions; drain well. If using penne, cut each noodle into 2 pieces. Combine all of the ingredients in a medium bowl; chill before serving. Makes 2-3 servings Do not freeze * If you don't have a kitchen scale, count out 40 pieces of penne. Per 1/3 Recipe: 250 Calories; 16g Fat; 13g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs Per 1/2 Recipe: 375 Calories; 23g Fat; 20g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs 

Ingredients 5 tablespoons olive oil, divided 4 (6 ounce) skinless, boneless chicken breasts 1 lemon, juiced salt and freshly ground black pepper 1 1/2 cups halved cherry tomatoes 1 bunch green onions, cut into 1/2-inch slices   1/2 cup chicken broth 2 tablespoons coarse-grained mustard 1 1/2 sprigs fresh rosemary, chopped 1/2 bunch fresh thyme, chopped 2 cups shredded Gruyere cheese Directions Pour 3 tablespoons olive oil into a shallow platter and lay chicken breasts on top. Rub with lemon juice, salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat and cook chicken breasts until browned, about 4 minutes per side. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Place tomatoes and green onions in the baking dish and pour chicken broth on top. Combine mustard, rosemary, and thyme in a small bowl and brush onto chicken breasts. Place chicken breasts on top of the vegetables in the baking dish. Cover w...

Ingredients Fruit 1/2 (4-lb size) fresh pineapple, peeled, cut in half lengthwise 1 medium Gala or Fuji apple, cored and quartered 1 tablespoon vegetable oil Pork Tenderloin 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon prepared horseradish 1 1/4 lb pork tenderloin, trimmed 1 tablespoon vegetable oil 1/2 teaspoon salt 1/2 teaspoon ground black pepper Potatoes 1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes Milk and butter called for on potato mix pouch 4 oz cream cheese (from 8-oz package) 1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves Steps 1 Heat gas or charcoal grill. Cut halved pineapple in half lengthwise to make 2 triangular wedges. Cut away any remaining core. Rub pineapple and apple with the 1 tablespoon vegetable oil. Place on grill over medium heat. Cover grill; cook 4 to 7 minutes on each side or until gri...

Ingredients 1 1/2 lb russet or Yukon gold potatoes (about 2 large), peeled and cut into 1/4-inch slices 1 small head cauliflower (about 2 lb), thick stalk discarded, cut into 1/4-inch slices 1 package (20 oz) boneless, skinless chicken thighs (about 6 thighs) 2 teaspoons salt 1/4 teaspoon ground red pepper (cayenne) 4 tablespoons butter 2 tablespoons Gold Medal™ all-purpose flour 1 cup heavy whipping cream Grated rind and juice of 1 medium lemon 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 cups shredded Italian cheese blend (8 oz) 1/2 cup Progresso™ plain panko crispy bread crumbs 2 tablespoons chopped fresh Italian (flat-leaf) parsley Steps 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread potatoes evenly in dish. Top with cauliflower. Rub chicken thighs with 1/2 teaspoon of the salt and the red pepper; pla...