Wild Rice and Turkey Casserole

Sorce	besTOF
Caloric	:1 Serving: Calories 175 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 45 mg; Sodium 510 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 16 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %
Ingridients	Prep Time:10 min Start to Finish:1 hr 15 min Makes:6 servings 2 cups cut-up cooked turkey or chicken 2 1/4 cups boiling water 1/3 cup milk 1 small onion, chopped (1/4 cup) 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 package (6 ounces) seasoned long grain and wild rice
Instructions	1. Heat oven to 350ºF. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole. 2. Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

Peppercorn Beef Pitas

Sorce	kerbor
Caloric	:1 Serving: Calories 365 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 5 g); Cholesterol 55 mg; Sodium 480 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 20 g Percent Daily Value*: Vitamin A 44 %; Vitamin C 32 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:4 sandwiches 4 cups (from 10-ounce bag) romaine and leaf lettuce mix 1/2 pound cubed cooked roast beef (1 1/3 cups) 4 roma (plum) tomatoes, cut lengthwise in half, then sliced 1/2 cup peppercorn ranch dressing 2 pita breads (6 inches in diameter), cut in half to form pockets 1/4 cup sliced red onion, if desired
Instructions	1. Toss lettuce, beef, tomatoes and dressing. 2. Spoon mixture evenly into pita bread halves. Top with onion. Serve immediately or wrap each sandwich in plastic wrap. Refrigerate until serving or up to 1 hour.

Rice and Cheese Casserole

Sorce	Smokin Joe
Caloric	:1 Serving: Calories 435 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 14 g); Cholesterol 170 mg; Sodium 970 mg; Total Carbohydrate 38 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 6 %; Calc
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:4 servings 1 cup uncooked instant rice 1 package (8 ounces) shredded process cheese (2 cups) 2 cups packaged shredded carrots 4 medium green onions, chopped (1/4 cup) 2 eggs 1/4 cup milk 1/3 cup Progresso® dry bread crumbs (any flavor) 1 tablespoon butter or margarine, melted
Instructions	1. Heat oven to 350ºF. Grease square pan, 8x8x2 inches. 2. Make rice as directed on package. Mix rice, cheese, carrots, onions, eggs and milk in pan. Sprinkle with bread crumbs. Drizzle with butter. 3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean.

Porcupine Meatballs

Sorce	Co-oprStreamofLife
Caloric	:1 Serving: Calories 70 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%;
Ingridients	Prep Time:15 min Start to Finish:1 hr 10 min Makes:30 meatballs 1 1/2 cups Multi-Bran Chex® cereal 1 lb lean (at least 80%) ground beef 2/3 cup uncooked parboiled (converted) rice 1/2 cup milk 1 package (1 oz) onion soup mix 1 egg 1 cup water 2 cans (11 1/2 oz each) tomato juice (3 cups)
Instructions	1. Heat oven to 425°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole. 2. Pour water and tomato juice over meatballs; stir gently. 3. Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear. High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 15 minutes.

Layered Chex® Mex Casserole

Sorce	angello
Caloric	:1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 710mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 4g); Protein 11g Percent Daily Value*: Vitamin A 15%; Vitamin C
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:9 servings 4 1/2 cups Corn Chex® cereal 2 cups Progresso® red kidney beans (from 19-oz can), undrained 2 cups shredded Cheddar cheese (8 oz) 1 1/2 cups Old El Paso® Thick 'n Chunky salsa Sour cream, if desired
Instructions	1. Heat oven to 350°F. 2. In ungreased 8-inch square baking dish, spread 2 1/2 cups of the cereal. Spoon beans evenly over cereal. Sprinkle with 1 cup of the cheese. Spoon salsa evenly over cheese. Sprinkle with remaining 2 cups cereal and 1 cup cheese. 3. Bake uncovered 20 to 25 minutes or until hot and cheese is melted. Serve hot or cold with sour cream. High Altitude (3500-6500 ft): No Changes.

Grilled Caesar Beef Appetizer Kabobs

Sorce	madrenalin
Caloric	:1 Serving: Calories 35 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 8%
Ingridients	Prep Time:20 min Start to Finish:1 hr 30 min Makes:30 kabobs 1 pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces 1 medium yellow or green bell pepper, cut into 1-inch pieces 1 cup 1-inch pieces pattypan or yellow summer squash 1 1/2 cups whole mushrooms 1 1/2 cups cherry tomatoes 1/2 cup Caesar dressing 1/4 teaspoon coarsely ground pepper 30 wooden skewers (6 to 8 inches) Romaine leaves Additional Caesar dressing, if desired Chopped fresh chives, if desired
Instructions	1. In large resealablefood-storage plastic bag, place beef, bell pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the ground pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at least 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hour to prevent burning. 2. Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer. 3. Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef doneness, turning frequently. 4. Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.

Slow Cooker Pizza Fondue

Sorce	sonoftill
Caloric	:1 Serving: Calories 70 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitam
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:48 servings (2 tablespoons fondue each) 1 loaf (16 oz) American cheese, cut into cubes 2 cups shredded mozzarella cheese (8 oz) 1 jar (28 oz) tomato pasta sauce 1/2 cup dry red wine or beef broth 1 loaf Italian bread, cut into 1-inch cubes, if desired
Instructions	1. Spray inside of 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix cheeses, pasta sauce and wine. 2. Cover; cook on High heat setting 45 to 60 minutes. 3. Stir until cheese is smooth. With rubber spatula, scrape down side of slow cooker to help prevent edge of fondue from scorching. Reduce heat setting to Low. Serve fondue with bread cubes and wooden picks or fondue forks for dipping. Fondue will hold up to 4 hours.

Make-Ahead Italian Meatballs

Sorce	blankfull
Caloric	:1 Serving: Calories 65 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 270 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 0%; Ir
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:30 appetizer meatballs 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/3 cup Progresso® dry bread crumbs (any flavor) 1/4 cup milk 1 egg 1 teaspoon salt 1/8 teaspoon pepper 1 cup chili sauce 1/2 cup cold water 1 jar (12 ounces) tomato pasta sauce (any variety) 1 teaspoon yellow mustard
Instructions	1. Heat oven to 400ºF. 2. Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches. 3. Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.) 4. Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months. 5. About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Apricot Sweet-and-Sour Meatballs

Sorce	Lori Masamune
Caloric	:1 Serving: Calories 60 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 55 mg; Total Carbohydrate 4 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 0%; Iron
Ingridients	Prep Time:20 min Start to Finish:1 days 21 hr Makes:40 appetizers 1 1/2 lb lean (at least 80%) ground beef 1/4 cup Progresso® plain bread crumbs 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1 egg, slightly beaten 1/2 cup apricot preserves 1/4 cup hoisin sauce 1/4 cup rice vinegar 1/8 teaspoon ground red pepper (cayenne) 1 medium red or green bell pepper, cut into 1-inch pieces
Instructions	1. Heat oven to 375ºF. Spray 15 x10-inch pan with sides with cooking spray. 2. Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear; drain. 3. In 2-quart saucepan, mix preserves, hoisin sauce, vinegar and red pepper. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks.

Hot and Saucy Cocktail Meatballs

Sorce	Frobertoyewitlol_champion
Caloric	:1 Serving: Calories 65 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 200 mg; Total Carbohydrate 9 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 0%; Ir
Ingridients	Prep Time:30 min Start to Finish:1 hr 20 min Makes:6 dozen meatballs 2 pounds lean ground beef 1 cup Progresso® dry bread crumbs (any flavor) 2/3 cup finely chopped onion 1/2 cup milk 2 tablespoons chopped fresh parsley 2 teaspoons salt 1 teaspoon Worcestershire sauce 1/8 teaspoon pepper 2 eggs 2 bottles (12 ounces each) chili sauce 2 jars (10 ounces each) grape jelly
Instructions	1. Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan. 2. Bake uncovered about 20 minutes or until no longer pink in center and juice is clear. 3. Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.