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Crusty Garlic Bread
Makes 10 slice
2 cloves garlic, minced
2 teaspoons olive oil
t tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
2 teaspoons chopped fresh marjoram or 1/4 teaspoon dried marjoram
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese (optional)
2 small loaves (4 ounces each) Italian or French bread

1. Preheat oven to 350º F. In a small bowl, combine the garlic and oil; mix well

2. In another small bowl, combine parsley, thyme, marjoram and paprika. Add parmesan; mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides of slices with garlic oil. Sprinkle herb mixture between slices. wrap each loaf in foil; place on a baking sheet.

3. Bake until heated through, about 10 to 15 minutes. Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately.

Freezer

Follow the recipe through Step 2, but wrap each loaf in plastic wrap and then in foil. Freeze for up to 1 month. Preheat oven to 350º F. Remove foil and plastic wrap from loaves; rewrap in foil. Place on a baking sheet and bake until heated through, about 25 to 30 minutes.

Per Serving:
- Calories 72 (20% from fat)
- Carbohydrates 12g
- Protein 2g
- Sodium 139 mg
- Fat 1g
- Cholesterol 0mg
Cook's Tips

For extra flavor, halve a clove of garlic. Split loaves lengthwise; rub cut sides of bread with cut sides of garlic. Brush with oil, sprinkle with herbs and bake.

Italian bread is a great-tasting accent to meals, bunt can be high in sodium. Enjoy in moderation and avoid using high-sodium toppings such as garlic salt.
name = Randy Anderson
email = randy.anderson@www.nashville-now.com

Bread, Yeast

Broccoli

Brownies

Marbled Cheesecake
Makes 10 slice
3 packages (8 ounces each) nonfat cream cheese, softened
1 1/4 cups granulated sugar
1 cup nonfat sour cream
1 tablespoon all-purpose flour
2 tablespoons vanilla extract
2 large eggs
2 squares (2 ounces) semisweet chocolate, melted
For the crust

1 cup chocolate wafer crumbs (about 18 wafers)
1 tablespoon unsalted butter or margarine, melted

1. Preheat oven to 325º F. To prepare crust, in a small bowl, combine crumbs and butter. Mix well. Press into bottom of an 8-inch springform pan. Wrap outside of pan with heavy-duty foil. Set aside.

2. In a large bowl, using an electric mixer set on medium speed, beat cream cheese and sugar for 2 minutes. Beat in sour cream, flour, and vanilla. Add the eggs, 1 at a time, beating well after each addition.

3. Transfer 1 1/2 cups of batter to a small bowl. Stir in chocolate. Spread half of vanilla batter over crust. Top with half of chocolate batter. Spoon remaining vanilla batter over chocolate batter. Top with remaining chocolate batter.

4. Using a knife, gently swirl batters together. Place pan in a shallow roasting pan; add enough boiling water to come half way up sides of springform pan. Bake until just set, about 1 hour 15 minutes.

5. Place pan on a wire rack and cool to room temperature. Cover and chill for 4 hours.

Per Serving:
- Calories 289 (16 % from fat)
- Carbohydrates 44 g
- Protein 18 g
- Sodium 572 mg
- Fat 5 g
- Cholesterol 58 mg
Cook's Tips

To test cheesecake doneness, remove the pan from the oven and shake very gently-the cake should be set in the center and not wobbly.

To prevent discoloration of aluminum springform pans, line the bottom with a circle of parchment paper. Coat the paper with vegetable cooking spray.

name = Randy Anderson
email =randy.anderson@www.nashville-now.com

Cherry

Chicken

Country Chicken Nuggets
Buttery crumb-coated bites dipped in a sour cream-mustard sauce
Regular Calories
1 c. corn flake crumbs
1 1/2 tsp. oregano leaves
1 1/2 tsp. thyme leaves
2 whole boneless chicken breasts, skinned, cut into 1 " pieces
1/2 c. butter or margarine, melted

Sauce
8-oz. (1 c.) carton dairy sour cream
2 tbsp. country-style Dijon mustard
1 tbsp milk
makes 30-40 nuggets

30 minutes for meal completion

Conventional Oven: = Heat oven to 425 deg. In a small bowl stir together corn flake crumbs, oregano and thyme. Dip chicken pieces in melted butter, then coat with crumb mixture. Place chicken 1/2" apart on 15 x 10 x 1" jelly roll pan. Bake for 10 to 15 min. or until fork tender and crisp. Meanwhile, in small bowl stir together all sauce ingredients. Serve nuggets with sauce.

Tip: Nuggets can be baked ahead of time and reheated at 350 deg. for 10 min.

Microwave Oven: = In 1-qt. casserole place chicken pieces. cover; microwave on HIGH, stirring twice, until fork tender (3 to 4 min.). In small bowl stir together corn flake crumbs, oregano and thyme. In small bowl melt butter on HIGH (70 to 80 sec.). Dip half of chicken pieces in melted butter, then coat with crumb mixture. On 9" serving plate place chicken pieces 1/2" apart around outside edge. Cover with paper towel; microwave on HIGH, turning plate 1/4 turn after 1 min. of time, until heated through (1 1/2 to 2 min.). Repeat with remaining chicken pieces.

name = Randy Anderson
email = randy.anderson@www.nashville-now.com

Frostings and Glazes

Easy Lasanga

1 - 16 oz. pkg. Noodles
1 - 20 oz jar Spagetti Sauce
1 - 16 oz. pkg. Mozzerella Cheese
1 - 16 oz Carton of Cottage Cheese
Parmasean cheese
1-1/2 pounds Hamburger browned/drained

Preheat Oven to 350 degrees F. Spray 9 x 13 inch glassware dish with vegtable cooking Spray.

Cook Noodles as Directd on Package

Brown and Season ground beef with minced onions, celery or onion salt(s) and Italian seasoning.

Salt & pepper to taste. (opt)

Layer bottom of dish beginnin the 4 to 6 tbsp. of Spagetti Sauce followed by half of the noodles; sprinkle generously with Parmesean cheese and half of Spagetti Sauce; Then add beef, cottage chese and mozzerella and parmesean cheeses. Spread remaining noodles topping with parmesean cheese and then the remainint spagetti sauce finished with the mozzerella cheese.

Bake for 30 minutes at 350 degrees F.

Serves 6 to 8 large portions

name = Karen Mullins
email =

Pepper (see green pepper)

Pepperoni

Pie

Easy Homemade Pot Pies (Family Size)
Makes 2 pies (May freeze one for a later Dinner)
Recipe Great for Leftover Meats
1 pkg. (2) Ready-Made Deep-Dish Pie Crust in Baking Tins
1 pkg. (2) Ready-Made Regular Pie Crust in Baking Tins
1 - 16 oz. pkg. Frozen Mixed vegetables OR
    (2 - 16oz. Cans of Mixed Vegetables)
Meat:    1 cup Chicken-cooked &diced OR
             1 cup Hamburger-browned & drainedOR
             1 cup Roast beef-cooked Bite-size pieces OR
             1 cup Ham - diced
Seasonings:    Onion Salt
                     MS. Dash
                     Salt & Pepper
                     Sage (or Chicken)

1 - 12 oz pkg. Shredded Cheese-Cheddar or Mozzerella
3 cups instant mashed potatoes-Cook as Directed on pkg.
Preheat oven to 350 degrees F.

Use half of all ingredients in each pie.

Layer mixed vetetables (season to taste) in bottom of pie followed by meat & top with cheese the spread with instant potatoes. Invert regular pie crust onto top of potatoes. Pinch edges of crusts together with fingers of fork. Dot top wtih butter and 2 tablespoons of milk for browing. Cook for 30 minutes until crust is brown

Each Pie serves 6 large pieces.

name = Karen Mullins
email =

Soufflé'

Steak (see beef)

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Last modified: November 23, 2006

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