Bean and Veggie Wraps

Sorce	cantabile
Caloric	:1 Serving: Calories 280 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 730 mg; Total Carbohydrate 57 g (Dietary Fiber 10 g); Protein 18 g Percent Daily Value*: Vitamin A 50 %; Vitamin C 10 %; Calcium 22
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:4 servings 4 fat-free flour tortillas, (6 to 8 inches in diameter) 2 cups sliced fresh mushrooms (5 ounces) 1 medium onion, cut lengthwise in half, then cut crosswise into thin slices 1 can (15 oz) Progresso® black beans, drained, rinsed 4 cups fresh spinach leaves 1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
Instructions	1. Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat. 2. Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Fiesta Chicken Pasta Salad

Sorce	Caebryn
Caloric	:1 Serving: Calories 340 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 50 mg; Sodium 1090 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 23 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 44 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix 1/3 cup sour cream 3 tablespoons water 1/2 teaspoon chili powder 1 cup cherry tomato halves 1/2 cup julienne strips green bell pepper 2 green onions, chopped 1 cup cubed cooked chicken or roast beef Tortilla chips 1/2 cup shredded Cheddar cheese (2 ounces) Old El Paso® salsa (any variety)
Instructions	1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain. 2. Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken. 3. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Boil 15 minutes.

Chipotle Black Bean Dip

Sorce	hollywoodnorth
Caloric	:1 Serving: Calories 45 (Calories from Fat 30); Total Fat 3g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 2
Ingridients	Prep Time:15 min Start to Finish:40 min Makes:15 servings (2 tablespoons each) 2 large dried chipotle chiles 1 cup Old El Paso® Thick 'n Chunky salsa 1/2 cup jalapeño black bean dip 2 tablespoons chopped fresh cilantro 1 cup shredded Colby-Monterey Jack cheese (4 ounces) 2 medium green onions, chopped (2 tablespoons) Sweet red cherry chile half, if desired Tortilla chips, if desired
Instructions	1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles 2. Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese. 3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.

Taco Salad Dip

Sorce	easy
Caloric	:1 Serving: Calories 45 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 0g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%;
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:28 servings (2 tablespoons each) 1/2 lb lean (at least 80%) ground beef 1/4 cup finely chopped green bell pepper 1 small onion, finely chopped (1/4 cup) 1 can (16 oz) Old El Paso® refried beans 1 can (8 oz) tomato sauce 1 package (1.25 oz) Old El Paso® taco seasoning mix 2 drops red pepper sauce 1 clove garlic, finely chopped 1/2 cup sour cream 1 tablespoon shredded Cheddar cheese 1/8 teaspoon chili powder Finely shredded lettuce, if desired Additional shredded Cheddar cheese, if desired Corn chips, if desired
Instructions	1. In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain. 2. Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly. 3. In small bowl, mix sour cream, 1 tablespoon Cheddar cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn chips.

Fettuccine with Ricotta, Tomatoes and Basil

Sorce	ParisHolley
Caloric	:1 Serving: Calories 510 (Calories from Fat 210); Total Fat 23g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 60mg; Sodium 630mg; Total Carbohydrate 51g (Dietary Fiber 3g, Sugars 4g); Protein 24g Percent Daily Value*: Vitamin A 25%; Vita
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:3 servings 1 package (9 ounces) refrigerated fettuccine 3 tablespoons butter or margarine, melted 3/4 cup ricotta cheese 1/2 cup grated Parmesan cheese 1 large tomato, chopped (1 cup) 2 tablespoons coarsely chopped fresh basil leaves
Instructions	1. Cook and drain fettuccine as directed on package. Return to saucepan. 2. Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine. 3. Top fettuccine with tomato, basil and remaining Parmesan cheese.

Ham and Cheese Ziti

Sorce	speedski
Caloric	:1 Serving: Calories 480 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 15 g); Cholesterol 80 mg; Sodium 860 mg; Total Carbohydrate 42 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:15 min Start to Finish:40 min Makes:6 servings 2 1/2 cups uncooked ziti pasta (9 ounces) 1/4 cup butter or margarine 1 garlic clove, finely chopped 1/4 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 2 cups milk 1/2 teaspoon Dijon mustard 2 cups shredded Colby cheese (8 ounces) 4 ounces sliced cooked deli ham, cut into thin strips 1/3 cup grated Parmesan cheese
Instructions	1. Heat oven to 350ºF. Cook and drain pasta as directed on package. 2. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted. 3. Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Impossibly Easy Ham 'n Swiss Pie

Sorce	dellaxefireGrandmasterB
Caloric	:1 Serving: Calories 230 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 110mg; Sodium 700mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 4g); Protein 17g Percent Daily Value*: Vitamin A 10%; Vita
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:6 servings 1 1/2 cups cubed fully cooked smoked boneless ham 1 cup shredded Swiss cheese (4 ounces) 1/4 cup chopped green onions or chopped onion 1/2 cup Original Bisquick® mix 1 cup milk 1/4 teaspoon salt, if desired 1/8 teaspoon pepper 2 eggs 1 tomato, sliced 1 green bell pepper, cut into rings
Instructions	1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate. 2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate. 3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper. High Altitude (3500-6500 ft) No changes.

Mozzarella and Pesto Strata

Sorce	vaerelse
Caloric	:1 Serving: Calories 360 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 8 g); Cholesterol 235 mg; Sodium 720 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 21 g Percent Daily Value*: Vitamin A 34 %; Vitamin C 24 %; Calci
Ingridients	Prep Time:15 min Start to Finish:3 hr 20 min Makes:8 servings 16 slices (3/4 inch thick) French bread (1/2 pound) 1/2 cup basil pesto 1/2 cup sliced ripe olives 1 cup roasted red bell peppers, (from 12-ounce jar), drained and sliced 2 cups shredded mozzarella cheese (8 ounces) 8 eggs 2 cups milk 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons freshly shredded Parmesan cheese
Instructions	1. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Spread one side of each bread slice with pesto. Arrange bread, pesto sides up, in bottom of baking dish, cutting slices to fit if necessary. Sprinkle with olives, bell peppers and mozzarella cheese. 2. Beat eggs, milk, salt and pepper until well blended. Pour evenly over cheese in dish. Sprinkle with Parmesan cheese. Cover and refrigerate at least 2 hours but not longer than 24 hours. 3. Heat oven to 325ºF. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean and top is golden brown. Let stand 5 minutes before cutting.

Impossibly Easy Salmon-Asparagus Pie

Sorce	leeham
Caloric	:1 Serving: Calories 235 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 7 g); Cholesterol 115 mg; Sodium 410 mg; Total Carbohydrate 12 g (Dietary Fiber 1 g); Protein 19 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 8 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:6 servings 1 pound asparagus, cut into 1-inch pieces (2 cups) 4 medium green onions, sliced (1/4 cup) 1 1/2 cups shredded Swiss cheese (6 ounces) 1 can (6 ounces) salmon or tuna, drained and flaked 1/2 cup Original Bisquick® mix 1 cup milk 2 eggs 1 1/2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves 1/8 teaspoon pepper
Instructions	1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate. 2. Stir remaining ingredients until blended. Pour into pie plate. 3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.

Impossibly Easy Chicken 'n Broccoli Pie

Sorce	kyro_Neil Jones
Caloric	:1 Serving: Calories 220 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 7 g); Cholesterol 105 mg; Sodium 500 mg; Total Carbohydrate 11 g (Dietary Fiber 1 g); Protein 16 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 12 %; Calci
Ingridients	Prep Time:10 min Start to Finish:50 min Makes:7 servings 1 package (10 ounces) frozen chopped broccoli, thawed and drained 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup cut-up cooked chicken 1 medium onion, chopped (1/2 cup) 1/2 cup Original Bisquick® mix 1 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs
Instructions	1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate. 2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate. 3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes. High Altitude (3500-6500 ft) Bake 35 to 40 minutes.