Ingredients 3 large eggs1 cup grated Parmesan cheese1/2 cup canola oil1 tablespoon minced fresh parsley1 garlic clove, minced1/4 teaspoon salt1/8 teaspoon pepper3 cups sliced zucchini1 cup biscuit/baking mix1 small onion, chopped Preparation In a large bowl, whisk the first 7 ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.

Ingredients 1/4 cup sugar2 cups boiling water1/2 pound fresh strawberries, hulled and quartered (about 2 cups)12 cups cubed watermelon (about 1 medium)1 can (12 ounces) frozen lemonade concentrate, thawed3 tablespoons lemon juiceIce cubes Preparation Dissolve sugar in boiling water. Place strawberries and watermelon in batches in a blender; cover and process until blended. Pour blended fruit though a fine-mesh strainer; transfer to a large pitcher. Stir in lemonade concentrate, lemon juice and sugar water....

Ingredients 1 tbsp. butter 4 eggs 1/4 tsp. ground black pepper 1 tsp. oil 4 c. tortilla chips 4 green onions 1 can red enchilada sauce 1 c. KRAFT Mexican Style Shredded Four Cheese with a touch of PHILADELPHIA 1 tbsp. fresh cilantro 1/2 avocado Preparation Step 1Melt butter in large ovenproof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper....

Ingredients 1/4 cup olive oil2-1/2 cups cubed eggplant1 each medium green, sweet yellow and red peppers, julienned1 large red onion, thinly sliced1 medium tomato, chopped1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper1 loaf (1 pound) unsliced Italian breadLettuce leaves1/2 pound sliced fully cooked ham1/2 pound sliced cooked turkey breast1/4 pound sliced hard salami8 slices part-skim mozzarella cheese Preparation In a large skillet, heat oil over medium-high heat. Add eggplant, peppers and onion; cook and stir 4-6 minutes or until vegetables are crisp-tender....

Ingredients 2 tbsp. extra-virgin olive oil, divided 5 cloves garlic, halved 1" piece ginger, peeled and thinly slivered 2 large eggs, beaten 2 c. watermelon rind, dark green skin removed, thinly sliced 1 small carrot, thinly sliced 1/2 c. chopped broccoli stems or florets 2 tbsp. low-sodium soy sauce 2 tbsp. rice wine vinegar 1 tbsp. Sriracha 2 tbsp. packed brown sugar 1/2 tsp. freshly ground black pepper 1 tsp. toasted sesame oil...

Ingredients 2 cups sugar2 cups vinegar2 cups water1/4 cup salt3 quarts sliced unpeeled cucumbers1 large onion, sliced3/4 to 1 cup minced fresh dill Preparation In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.

Ingredients 1 package (15 ounces) refrigerated pie pastry1 pound fresh mushrooms, sliced1 teaspoon chopped onion1 tablespoon butter1 pound Swiss cheese, sliced Preparation Line a 9-in. pie plate with bottom pastry; trim even with edge. In a skillet, saute the mushrooms and onion in butter; drain. Arrange half of the cheese slices in the crust. Top with half of the mushroom mixture; repeat layers. Place remaining pastry over filling; trim, seal and flute edges....

Ingredients 1 boneless beef chuck roast (2-1/2 pounds), cut in half1/4 cup beef broth1 tablespoon canola oil1 small onion, finely chopped1 jalapeno pepper, seeded and finely chopped1 garlic clove, minced3 teaspoons chili powder1-1/2 teaspoons ground cuminDash salt2 cups canned crushed tomatoes in puree1 cup salsa verde5 cups hot cooked brown rice1 can (15 ounces) black beans, rinsed, drained and warmed1 cup pico de galloOptional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas...

Ingredients 1 pound ground beef2 cans (15 ounces each) black beans, rinsed and drained2 cans (10 ounces each) diced tomatoes and green chiles1 can (15 ounces) tomato sauce1-1/2 cups frozen corn (about 7 ounces)2 teaspoons chili powder1/2 teaspoon ground cuminCrushed tortilla chips, optional Preparation In a large saucepan, cook beef over medium heat until no longer pink, 6-8 minutes; cruel beef; drain. Stir in beans, tomatoes, tomato sauce, corn, chili powder and cumin....

Ingredients 1 cup reduced-fat plain yogurt1 tablespoon minced fresh gingerroot1 teaspoon ground cumin1 garlic clove, minced3/4 teaspoon kosher salt1/2 teaspoon curry powder1/2 teaspoon pepper1/4 teaspoon cayenne pepper4 boneless skinless chicken thighs (about 1 pound) Preparation In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes. Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°....

Ingredients 4 beef tenderloin steaks (1-3/4 inches thick and 5 ounces each)1 tablespoon canola oil1/2 pound sliced fresh mushrooms4 green onions, chopped1/4 cup butter1/2 teaspoon salt1/4 teaspoon pepper1 frozen puff pastry sheet, thawed1 large egg1 tablespoon water Preparation In a large skillet, brown steaks in oil on both sides. Place a wire rack on a baking sheet; transfer steaks to wire rack. Refrigerate for 1 hour. Meanwhile, preheat oven to 400°....

Ingredients 1-3/4 cups frozen cheese tortellini1 small onion, chopped1/2 cup chopped green or sweet red pepper1 small tomato, seeded and diced1/4 cup julienned pepper Jack cheese1/4 cup Italian salad dressing Preparation Cook tortellini according to package directions. Drain and rinse in cold water. In a bowl, combine tortellini with all of the remaining ingredients; toss gently to coat. Cover and refrigerate for at least 1 hour.

Ingredients 2 loaf Italian or French bread 2 clove garlic c. Extra virgin olive oil 1 jar Bertolli® Tomato & Basil Sauce See below for suggested bruschetta toppings Preparation Step 1Broil bread slices until golden in preheated oven; rub with garlic, then brush with olive oil. Evenly spoon unheated sauce over bread, then top with your favorite bruschetta toppings and enjoy!Step 2Here are a few suggestions for bruschetta toppings, or create your own: Sliced fresh mozzarella with chopped fresh basil Sautéed sliced portobello mushrooms and fresh basil Sliced fresh mozzarella with prosciutto and fresh basil Sliced cooked chicken and feta cheese, olives, and fresh thyme Sliced fresh mozzarella with sliced or chopped roasted red peppers or sun-dried tomatoes and chopped fresh basilPer serving this recipe contains: Vitamin A 6%, Vitamin C 2%, Iron 6% Nutritional information is per serving with mozzarella cheese and basil....

Ingredients 8 cups cubed peeled zucchini3/4 cup lemon juice1/2 to 3/4 cup sugar2 teaspoons ground cinnamon1 teaspoon ground nutmegTOPPING:1-1/3 cups packed brown sugar1 cup old-fashioned oats1 cup all-purpose flour2/3 cup cold butter, cubed Preparation In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish. For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly....

Ingredients 2 medium zucchini, coarsely grated (about 1-1/2 cups)1 large potatoes, peeled and finely shredded (about 1-1/4 cups)1 small onion, grated2 tablespoons cornmeal2 tablespoons all-purpose flour3/4 teaspoon salt1 egg, lightly beatenOil for deep-fat fryingSour cream Preparation In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well. Coat the bottom of a skillet with oil....

Ingredients 1 envelope unflavored gelatin1 cup cold water2 cups boiling water2 packages (3 ounces each) lemon gelatin1 can (12 ounces) frozen limeade concentrate, thawed2 cups heavy whipping cream3 tablespoons confectioners’ sugarQuartered fresh strawberries and fresh mint Preparation In a small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Remove from heat. In a large bowl, add boiling water to lemon gelatin; stir 2 minutes to completely dissolve....

Ingredients 2 cups packed brown sugar2 cups ketchup1 cup water1 cup cider vinegar1 cup finely chopped onion1 can (8 ounces) tomato sauce1 cup corn syrup1 cup molasses1 can (6 ounces) tomato paste2 tablespoons Worcestershire sauce1 tablespoon garlic pepper blend1 tablespoon Liquid Smoke, optional1 tablespoon prepared mustard1 teaspoon onion salt1 teaspoon celery salt Preparation In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended....

Ingredients 1-1/3 cups chopped sweet onions1 tablespoon butter1 can (8-1/4 ounces) cream-style corn1 package (8-1/2 ounces) cornbread/muffin mix2 large egg whites, lightly beaten2 tablespoons fat-free milk1/2 cup reduced-fat sour cream1/3 cup shredded sharp cheddar cheese Preparation In a small nonstick skillet, saute onions in butter until tender; set aside. Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray....

Ingredients 1 medium head cabbage (about 2 pounds), shredded1 teaspoon salt2 cups sugar1 cup cider vinegar1/4 cup water1 teaspoon celery seed1 teaspoon mustard seed1 large carrot, shredded1/2 cup finely chopped green pepper Preparation In a large bowl, combine cabbage and salt; let stand for 1 hour. In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool....

Ingredients 1/4 cup all-purpose flour1/2 teaspoon salt1-1/2 pounds boneless beef round steak (3/4 inch thick), cut into 6 serving size pieces1 tablespoon canola oil1/3 cup white wine1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup finely chopped celery1/2 cup sliced fresh mushrooms1/2 cup finely chopped carrots1 teaspoon beef bouillon granules1/2 teaspoon Worcestershire sauce Preparation In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat....