Tuna-Pickle Pitas

Sorce	Marik
Caloric	:1 Serving: Calories 210 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 15 mg; Sodium 540 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 16 g Percent Daily Value*: Vitamin A 56 %; Vitamin C 2 %; Calcium 4
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:4 servings 1 can (6 ounces) light tuna in water, drained 1 large carrot, shredded (1 cup) 2 tablespoons sweet pickle relish 1 tablespoon coleslaw dressing 1/4 teaspoon celery seed, if desired 4 pita breads (6 inches in diameter), cut in half to form pockets
Instructions	1. Mix all ingredients except pita breads. 2. Spoon tuna mixture into pita bread halves.

Italian Vegetable Focaccia Sandwich

Sorce	okwhatever
Caloric	:1 Serving: Calories 340 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 7 g); Cholesterol 55 mg; Sodium 960 mg; Total Carbohydrate 33 g (Dietary Fiber 2 g); Protein 18 g Percent Daily Value*: Vitamin A 34 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:6 wedges 1 round focaccia bread (10 to 12 inches in diameter) 2 cups shredded mozzarella cheese (8 ounces) 2 cups deli marinated Italian vegetable salad, drained and coarsely chopped
Instructions	1. Sprinkle bottom half of focaccia with 1 cup of the cheese. Spread vegetables over cheese. Sprinkle with remaining cheese. 2. Top with top of bread. Cut into wedges.

Gingerbread Pancakes

Sorce	XSreality
Caloric	:1 Serving: Calories 115 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 25 mg; Sodium 250 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %;
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:18 pancakes 2 1/2 cups Original Bisquick® mix 1 cup milk 3/4 cup apple butter 2 tablespoons vegetable oil 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 eggs
Instructions	1. Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) 2. Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle. 3. Cook until edges are dry. Turn; cook until brown. (Total time will vary; cook or bake time is per batch.) High Altitude (3500-6500 ft) No changes.

Garlic-Basil Burgers

Sorce	Martog
Caloric	:1 Serving: Calories 295 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 8 g); Cholesterol 70 mg; Sodium 510 mg; Total Carbohydrate 6 g (Dietary Fiber 1 g); Protein 24 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:2 servings 1/2 pound lean ground beef 2 tablespoons Progresso® dry bread crumbs (any flavor) 1 teaspoon lemon juice 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon dried basil leaves 2 medium green onions, chopped (2 tablespoons) 1 small garlic clove, finely chopped 2 slices bacon
Instructions	1. Mix all ingredients except bacon. Shape mixture into 2 patties, about 3/4 inch thick. Place on microwavable rack in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with waxed paper and microwave on High 2 minutes 45 seconds to 4 minutes or until just slightly pink in center. Remove from rack; let stand about 3 minutes or until burgers are no longer pink in center and juice is clear. 2. While burgers are standing, place bacon on rack in same dish. Cover with waxed paper and microwave on High 1 minute 30 seconds to 2 minutes 30 seconds or until almost crisp; drain on paper towel. Cut bacon slices in half; place on patties.

Slow Cooker Reuben Sandwiches

Sorce	JohnTDD
Caloric	:1 Serving: Calories 540 (Calories from Fat 315 ); Total Fat 35 g (Saturated Fat 12 g); Cholesterol 110 mg; Sodium 2390 mg; Total Carbohydrate 33 g (Dietary Fiber 6 g); Protein 29 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 14 %; Calc
Ingridients	Prep Time:15 min Start to Finish:11 hr 15 min Makes:8 sandwiches 1 package (2 pounds) refrigerated sauerkraut 1 package (2 to 3 pounds) corned beef brisket 1 cup Thousand Island dressing 16 slices pumpernickel rye bread, toasted 8 slices (1 ounce each) Swiss cheese
Instructions	1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) 2. Cover and cook on Low heat setting 9 to 11 hours. 3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. High Altitude (3500-6500 ft) No changes.

Gyros

Sorce	micheljensevern
Caloric	:1 Serving: Calories 395 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 7 g); Cholesterol 75 mg; Sodium 620 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 20 %; Calcium
Ingridients	Prep Time:25 min Start to Finish:40 min Makes:4 sandwiches 4 pita breads (6 inches in diameter) 1/2 cup plain yogurt 1 tablespoon chopped fresh mint leaf or 1 teaspoon dried mint leaves 1 teaspoon sugar 1 small cucumber, seeded and chopped (3/4 cup) 1 pound ground lamb or beef 2 tablespoons water 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 small onion, chopped (1/4 cup) 2 tablespoons vegetable oil 2 cups shredded lettuce 1 medium tomato, chopped (3/4 cup)
Instructions	1. Split each pita bread halfway around edge with knife; separate to form pocket. 2. Mix yogurt, mint and sugar in small bowl. Stir in cucumber. 3. Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape mixture into 4 thin patties. 4. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 12 minutes, turning frequently, until no longer pink in center. Place cooked patty in each pita pocket. Top with yogurt mixture, lettuce and tomato. Microwave Directions: Omit oil. Arrange patties on microwavable dish. Cover loosely with microwavable paper towel and microwave on High 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until no longer pink in center. Let stand covered 3 minutes.

Hearty Breakfast Toast

Sorce	tont
Caloric	:1 Serving: Calories 230 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 220 mg; Sodium 780 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 13 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:5 min Start to Finish:10 min Makes:6 servings 1 can (10 3/4 ounces) consensed Cheddar cheese soup 1/3 cup milk 6 hard-cooked eggs, peeled and sliced 6 slices bread, toasted 1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
Instructions	1. Heat soup and milk in 1-quart saucepan over medium heat, stirring constantly, until hot; remove from heat. 2. Arrange egg slices on toast. Spoon soup mixture over eggs; sprinkle with bacon flavor bits. Serve immediately.

Triple-Corn Squares with Bean Sauce

Sorce	ciaranBVMagicanhthemchuoi
Caloric	:1 Serving: Calories 430 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 8 g); Cholesterol 100 mg; Sodium 940 mg; Total Carbohydrate 62 g (Dietary Fiber 7 g); Protein 14 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 6 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:40 min Makes:6 servings 1 can (14.75 oz) Green Giant® cream-style corn 1 can (11 oz) Green Giant® Niblets® vacuum-packed whole kernel corn, drained 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix 1/3 cup butter or margarine, melted 2 eggs 1 can (15 oz) Progresso® black beans, drained, rinsed 1/3 cup Old El Paso® salsa (any variety) Chopped fresh cilantro, if desired
Instructions	1. Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches. 2. Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish. 3. Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center. 4. During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.

Cornbread Ring with Cranberries

Sorce	sephEagleEye
Caloric	:1 Serving: Calories 205 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 260 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:10 min Start to Finish:1 hr 5 min Makes:12 slices (1 loaf) 4 pouches (6.5 ounces each) Betty Crocker® cornbread & muffin mix 1 1/3 cups milk 1/2 cup butter or margarine, melted 4 eggs 1 cup dried cranberries
Instructions	1. Heat oven to 375°F. Spray braided ring mold with cooking spray. 2. Stir muffin mix, milk, butter and eggs in large bowl until well blended. Stir in cranberries. Spoon into ring mold. 3. Bake 20 to 25 minutes or until golden brown. Remove from ring mold to wire rack, placing braid side up. Cool completely, about 30 minutes. Note: The braided ring mold used in this recipe, as well as other houseware items, is available in the Betty Crocker® catalog. Click the link “Catalog Shopping� on the top of this page to shop Betty Crocker online, then search for: braided ring.

Slow Cooker Tamale Pie

Sorce	jcmeaydin
Caloric	:1 Serving: Calories 590 (Calories from Fat 220); Total Fat 24g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 115mg; Sodium 1310mg; Total Carbohydrate 65g (Dietary Fiber 7g, Sugars 15g); Protein 27g Percent Daily Value*: Vitamin A 25%;
Ingridients	Prep Time:15 min Start to Finish:5 hr 15 min Makes:4 servings 1/2 pound lean ground beef 1 medium onion, chopped (1/2 cup) 2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed 1 can (10 ounces) Old El Paso® enchilada sauce 1 pouch (6.5 ounces) Betty Crocker® cornbread & muffin mix 1/3 cup milk 2 tablespoons margarine or butter, melted 1 egg 1/2 cup shredded Colby-Monterey Jack cheese (2 ounces) 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 1/4 cup sour cream 4 medium green onions, chopped (1/4 cup)
Instructions	1. In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce. 2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker. 3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.