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Ingredients 1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes1 large red onion, chopped2 tablespoons olive oil, divided 2 teaspoons curry powder1 teaspoon salt, divided 3/4 teaspoon pepper, divided 1-1/2 cups water1-1/2 cups uncooked whole wheat couscous1 can (14-1/2 ounces) reduced-sodium chicken broth3/4 cup coarsely chopped dried apricots, divided 3 cups coarsely shredded rotisserie chicken1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drainedMinced fresh cilantro, optional...

Ingredients 1 pound lean ground beef (90% lean), cooked and drained2 cans (16 ounces each) hot chili beans, undrained2 large green peppers, chopped1 large onion, chopped4 celery ribs, chopped1 can (8 ounces) no-salt-added tomato sauce2 tablespoons chili seasoning mix2 garlic cloves, minced1 package (7 ounces) elbow macaroni, cooked and drainedSalt and pepper to tasteOptional: Shredded pepper jack cheese and sliced jalapeno pepper Preparation In a 5-qt. slow cooker, combine the first 8 ingredients....

Ingredients 3/4 c. unsweetened cocoa 1 1/2 c. sugar 1 1/2 c. cake flour 1 tsp. baking soda pinch of salt 2 large eggs 1 c. sour cream 2 tsp. good quality vanilla extract 1/2 c. hot coffee or water 1 c. milk chocolate Preparation Step 1Set a rack in the center of the oven, then preheat the oven to 350 degrees F. Prepare two 8-inch round cake pans.Step 2In a standing mixer, using a paddle attachment, blend the cocoa, sugar, cake flour, baking soda, and salt on a low speed for 30 seconds....

Ingredients 1 package prescored break-and-bake chocolate chip cookie dough 2 pt. vanilla ice cream 1/4 c. Hot Fudge Sauce 1/4 c. salted roasted almonds 1/4 c. chocolate-coated toffee bits or one 1 1/2-ounce chocolate-coated toffee bar Preparation Step 1Preheat the oven to 350°F. Set the cookie dough in a 9-by-13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan....

Ingredients 1 pound fingerling potatoes1 cup chicken broth1 tablespoon butter3 tablespoons snipped fresh dill1/8 teaspoon salt1/8 teaspoon pepper2 tablespoons sour cream Preparation In a large saucepan, arrange potatoes in a single layer. Add broth and butter. Cover and cook over medium-high heat for 12 minutes. Uncover; cook until potatoes are tender and broth is evaporated, 7-10 minutes. Press each potato with a turner to crush slightly. Sprinkle evenly with the dill, salt and pepper....

Ingredients 2 cups crushed vanilla wafers (about 60 wafers)3 tablespoons sugar1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1/2 cup sugar2 tablespoons all-purpose flour1 teaspoon vanilla extract3 large egg, room temperature, lightly beatenCARAMEL SAUCE:1 package (14 ounces) caramels1 can (5 ounces) evaporated milk1 cup chopped walnuts Preparation Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in....

Ingredients 2-1/2 cups whole wheat flour2 tablespoons caraway seeds1 tablespoon baking powder1/8 teaspoon salt1-1/3 cups grated onions (about 3 medium)2 eggs, beaten1/2 cup vegetable oil Preparation In a large bowl, combine the flour, caraway seeds, baking powder and salt. In a small bowl, combine the onions, eggs and oil; add to dry ingredients just until moistened. Turn onto a floured surface. Roll dough to 3/4-in. thickness; cut with a floured 2-in....

Ingredients 1 boneless pork loin roast (3 to 4 pounds)1 teaspoon salt1/2 teaspoon pepper1 tablespoon canola oil3/4 cup cherry preserves1/2 cup dried cherries1/3 cup balsamic vinegar1/4 cup packed brown sugar Preparation Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast....

Ingredients 1 package white cake mix (regular size)1 package (3 ounces) cherry gelatin1-1/2 cups boiling water1 package (8 ounces) cream cheese, softened2 cups frozen whipped topping1 can (21 ounces) cherry pie filling Preparation Prepare cake mix according to package directions, using a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes....

Ingredients 1-1/4 cups raspberry or cinnamon applesauce, divided2 envelopes unflavored gelatin2 cups sugar2 teaspoons vanilla extract1 cup coarsely chopped walnuts1/2 cup confectioners’ sugar Preparation In a large bowl, combine 1/2 cup applesauce and gelatin; set aside to soften. In a 2-qt. saucepan, bring sugar and remaining applesauce to a boil. Add gelatin mixture; return to boiling. Boil for 15 minutes, stirring constantly. Remove from the heat; stir in vanilla and nuts....

Ingredients 4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon canola oil1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted1/4 cup fat-free milk2 teaspoons lemon juice1/8 teaspoon pepper4 lemon slices Preparation In a large nonstick skillet, cook chicken in oil 5-6 minutes on both sides or until browned.; drain. In a large bowl, combine the soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice....

Ingredients 3 tablespoons all-purpose flour1/2 teaspoon dried marjoram1/2 teaspoon dried thyme1/2 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)2 teaspoons olive oil1/2 cup white wine or reduced-sodium chicken broth1 cup reduced-sodium chicken broth2 tablespoons Dijon mustard1/4 teaspoon grated lemon zest3 tablespoons fat-free milk Preparation In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat....

Ingredients 1 can chipotle chile 3 clove garlic 1/2 c. coarsely chopped white onion 2 tbsp. fresh lime juice 1 tsp. sherry vinegar 1 tsp. dried Mexican oregano 1 lb. pork tenderloin 1 can black beans 1 c. grape tomatoes 1/4 c. finely chopped white onion 1/4 c. finely chopped fresh cilantro 3 tbsp. fresh lime juice 2 tsp. minced canned chipotle chile 1/2 tsp. ground cumin Preparation Step 1Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth....

Ingredients 4 pounds potatoes (about 12 medium), peeled and cubed1 cup milk1 round (8 ounces) Brie cheese, rind removed and cubed2 tablespoons butter2 teaspoons minced fresh thyme1 teaspoon salt1/2 teaspoon pepper Preparation Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender; drain. In a large bowl, mash the potatoes with milk, cheese, butter, thyme, salt and pepper....

Ingredients 3/4 cup ketchup3/4 cup water2 tablespoons white vinegar1 tablespoon Worcestershire sauce2 teaspoons brown sugar1 teaspoon salt1/2 teaspoon paprika1/2 teaspoon chili powder1/8 teaspoon pepper6 boneless pork loin chops (3/4 inch thick and 4 ounces each) Preparation In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce for serving. Broil about 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with sauce....

Ingredients 1 pound bulk pork sausage1 tube (8 ounces) refrigerated crescent rolls4 large eggs2 tablespoons 2% milk1/8 teaspoon pepper3/4 cup shredded cheddar cheese Preparation In a large skillet, crumble sausage and cook over medium heat until no longer pink; drain. Unroll crescent dough onto the bottom and 1/2 in. up the sides of a lightly greased 13x9-in. baking pan; seal seams. Sprinkle with sausage. In a large bowl, beat the eggs, milk and pepper; pour over sausage....

Ingredients 6 c. lightly packed chopped green curly kale 2 tbsp. canola or olive oil 1 medium red onion 1 large celery rib 3 clove garlic 1 medium green bell pepper 1 medium red bell pepper 8 oz. andouille sausage 1 tbsp. dried thyme 1/4 tsp. allspice 1 can chopped or diced tomatoes 4 c. chicken broth 1/4 tsp. ground black pepper 1/2 tsp. salt 1 tsp. agave nectar or honey (optional)...

Ingredients 1 pint cherry tomatoes1 package (4 ounces) crumbled feta cheese1/2 cup finely chopped red onion1/2 cup olive oil1/4 cup red wine vinegar1 tablespoon dried oreganoSalt and pepper to taste Preparation Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes. In a small bowl, whisk the oil, vinegar, oregano, salt and pepper....

Ingredients 3 tablespoons reduced-sodium soy sauce1 tablespoon dark brown sugar1 pound boneless skinless chicken breast, thinly sliced3 medium onion, sliced2 garlic cloves, minced2 tablespoons canola oil6 celery ribs with leaves, cut into 1/2-inch pieces1/2 pound small fresh mushrooms1 large green pepper, cut into 1-inch pieces4-1/2 teaspoons cornstarch1 cup water2 cups canned bean sprouts1 teaspoon salt1/4 teaspoon pepperHot cooked rice, optional Preparation In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken....

Ingredients 4 Persian cucumbers 1/2 c. ice cubes 1/4 c. cold water 1/4 c. grapeseed oil 1 tsp. fresh lemon juice 1 small jalapeño 2 tbsp. Shredded mint leaves salt 1/2 c. borage leaves or celery leaves 1/4 c. plain Greek yogurt extra-virgin olive oil Preparation Step 1In a blender, combine the chopped cucumbers, ice, water, grapeseed oil, lemon juice, and half each of the jalapeño and mint and puree. Season with salt and refrigerate until cold....