Santa Fe Tilapia

Recipe By: M.R.
Prep: 5 min/Total Time: 15 min/Makes: 4 servings

4 tilapia fillets
season salt
½ c. butter or margarine
1 tsp. chopped garlic
2 lbs. fresh salsa
1 c. shredded cheddar cheese

Season tilapia with season salt; set aside. In a large skillet melt butter. When butter is almost melted lay tilapia fillet on remaining cube of butter. Cover and cook 3-4 min on each side or until tilapia is cooked through (145°F). Flake tilapia into small pieces with spatula. Add garlic and salsa; stir until salsa is heated through. Top with cheddar cheese and stir until cheese is melted. Serve over rice or cooked vegetables, if desired.

Easy Fruit Dip

Prep: 5 min/Total Time: 5 min/Makes: 8 servings

1 container (8oz) Western Family whipped topping, thawed
1 pkg. (4-serving size) Western family strawberry gelatin, or any flavor
1 container (8oz) Western family strawberry yogurt, or any flavor
assorted cut fruit

In a medium bowl, stir together all ingredients until well blended. Serve with cut fruit. Refrigerate leftover fruit dip.

Asparagus-Dijon Chicken Fettuccine

Recipe from: bettycrocker.com
Prep: 15 min/ Total Time: 35 min/ Makes: 5 servings

1 Tbsp. margarine or butter
1 lb. boneless skinless chicken breast halves, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 can (4oz.) mushroom pieces and stems, drained
1 package Chicken Helper fettuccine alfredo
2-1/2 cups hot water
1 cup milk
2 Tbsp. Dijon mustard
1 package (9oz.) frozen asparagus cuts, thawed and drained

Melt margarine in 10-inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3-5 min, stirring occasionally, until the outside of chicken turns white.
Stir in sauce mix, hot water, milk, and mustard. Heat to boiling, stirring occasionally. Stir in cooked pasta; reduce heat. Cover and simmer about 10 min. stirring occasionally, until pasta is tender. Stir in asparagus. Cover and cook 2 min, stirring occasionally; remove from heat. Uncover; let stand about 5 min. or until sauce is as thick as you’d like (sauce will thicken as it stands). Stir before serving.

For nutrition information, visit www.bettycrocker.com

Chicken Scampi

Total Time: 20 min/ Makes: 5 servings

5 (4 ounce) boneless skinless chicken breast halves- cut into 1-inch strips
1/4 C. grated parmesan cheese
1/2 C. chicken broth
4 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
2 cloves garlic minced
2 Tbsp dried parsley
2 tsp dried oregano
1/4 tsp pepper
1/4 tsp salt

In an 8-inch skillet mix Chicken Broth, Lemon juice, Worcestershire Sauce, Garlic, Parsley, Oregano, Salt & Pepper over medium heat. Add Chicken, cover and let simmer until chicken is cooked thoroughly. Sprinkle with Parmesan. Serve over rice or noodles.

Raspberry-Stirred Custard

Recipe from: Betty Crocker Cook Book, Bridal Edition
Prep: 5 min/Total Time: 10 min/Makes: 4 servings
1 cup raspberries
1/3 cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups half-and-half
½ teaspoon vanilla
4 tsp. packed brown sugar

Divide raspberries evenly among 4 individual serving bowls. Mix granulated sugar, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon custard over raspberries. Sprinkle with brown sugar. Serve warm or cold. Store in refrigerator.

Refreshing Rosemary Lemonade

Recipe by: M.R.
Prep: 20 min/ Total Time: 2 hours 20 min/Makes: 2 quarts

6 C. water
2 C. sugar
½ C. fresh rosemary needles (leaves)
2 ½ C. fresh lemon juice
Peel of one lemon (optional)

Bring water, sugar, and rosemary to a simmer. Remove pot from stove and chill rosemary base in the refrigerator for at least 2 hours. Add lemon juice and pour through strainer.Fill large glasses with ice cubes and lemonade. Garnish with a rosemary sprig or lemon wedge.

Pan-Seared Rosemary Pork Chops

Recipe By: Sandra Lee (foodnetwork.com)
Total Time: 18 min/ Makes: 4 servings

1-1/2 lbs. boneless center-cut pork chops
salt
ground black pepper
1/3 C. Italian-style bread crumbs
1 Tbsp. finely chopped fresh rosemary
2 Tbsp. extra-virgin olive oil
fresh rosemary sprigs

Season pork chops with salt and pepper; set aside. In a small bowl, combine bread crumbs and rosemary. Spread mixture on a plate. Press both sides of chops into bread crumb mixture to coat; set aside. In a large skillet, heat olive oil over medium-high heat. Add chops to hot oil; cook for 4-6 minutes per side or until cooked though.

Chocolate Malt-Cherry Mix

Recipe from: bettycrocker.com
Prep: 15 min/ Total Time: 20 min/ Makes: 25 servings

2 C. corn Chex cereal
2 C. rice Chex cereal
2 C. wheat Chex cereal
1 C. dry roasted peanuts
1 C. semisweet chocolate chips
¼ C. butter or margarine
1 C. natural flavor malted milk powder
2 C. miniature marshmallows
1-1/2 C. coarsely chopped malted milk balls
½ C. dried cherries, chopped

In a large bowl, mix cereals and peanuts. In a 1-quart saucepan, heat chocolate chips and butter over low heat, stirring occasionally, until melted and blended. Pour over cereal mixture, stirring until evenly coated. Gradually stir in malted milk powder until evenly coated. Stir in remaining ingredients. Store in airtight container.

For nutrition information, visit www.bettycrocker.com

Cherries Jubilee

Prep: 15 min/Total Time: 15 min/Makes: 8 servings

1-1/4 C. cold fat-free milk
½ tsp. almond extract, divided (optional)
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 C. thawed Cool Whip Lite Whipped Topping
2 Tbsp. Toasted Planters Slivered Almonds, chopped, divided
1 can (21oz) lite cherry pie filling

Pour milk and ¼ teaspoon of the extract into a large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in whipped topping and 1 tablespoon of the almonds. Mix cherry pie filling and remaining ¼ teaspoon extract. Spoon pudding mixture and pie filling alternately into 8 dessert glasses. Refrigerate until ready to serve. Garnish with remaining almonds.

For nutrition information, visit http://www.kraftfoods.com/