Mexican Nachos

I came up with this recipe one night and it stuck. It has been, and still is, one of my family's favorites (even the kids love it)!

1 box of Mexican Rice A Roni
1 lb. ground beef
1 can black beans, rinsed & drained
1 can diced tomatoes, rinsed and drained (or tomatoes with green chilies for an extra kick)
1 C. frozen corn
2 C. water
1/2 can sliced black olives
Cheese
Sour cream
Salsa
Tortilla chips

In a large skillet, brown the ground beef, along with the Rice A Roni (just the rice/pasta). Drain the meat, if necessary.
Add 2 C. water, black beans, corn, tomatoes, olives, & seasoning packet from the Rice A Roni.
Cover and simmer for 25 minutes.
Serve with grated cheese, sour cream, avocado, salsa and tortilla chips.

Spiced Apple Dessert

(Anne Livingston; Evanston, IL)

Prep: 20 min
Bake: 25 min
Yield: 9 servings

1 C. all-purpose flour
1 C. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 egg, lightly beaten
2 C. shredded peeled tart apples (about 2 large)

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Combine egg and apples; add to flour mixture and mix well.
Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Caramel Sauce:
1/2 C. packed light brown sugar
2 T. all-purpose flour
1/8 tsp. salt
1 C. water
1 T. butter
1/4 tsp. vanilla extract

In a small nonstick saucepan, combine the brown sugar, flour and salt. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm apple dessert.

Tex-Mex Lasagna

(Athena Russell of Florence, SC)

Prep: 20 min
Bake: 45 min + standing
Yield: 12 servings

1 lb. lean ground beef
1 can (16oz) refried black beans
1 can (15oz) black beans, rinsed and drained
1/2 C. frozen corn, thawed
1 jalapeno pepper, seeded and chopped
1 envelope taco seasoning
1 can (15oz) tomato sauce, divided
2-1/2 C. salsa
12 no-cook lasagna noodles
1-1/2 C. (6oz) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1-1/2 C. (6oz) shredded reduced-fat cheddar cheese
1 C. fat-free sour cream
1 medium ripe avocado, peeled and cubed
4 green onions, thinly sliced

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 9 x 13 baking dish coated with nonstick cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
Cover and bake at 350 for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

Pumpkin Pie Cake

Bottom Layer:

1 pkg. yellow cake mix (reserve 1 cup)
1 egg
1/2 C. butter, softened

Mix and press with hands into a 9 x 13 pan.

Middle Layer:

1-1/2 C. pumpkin
2 eggs
3/4 C. sugar
1 C. evaporated milk
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. ginger

Mix and pour over cake.

Top Layer:

The 1 C. reserved cake mix
1/2 C. sugar
1 tsp. cinnamon
2 T. butter, softened

Mix and sprinkle over cake. Bake at 325 degrees for one hour. Serve with cool whip or vanilla ice cream.

Chicken 'n' Rice Hot Dish

(Faye Labatt; Minneapolis, MN)

Prep: 15 min.
Bake: 30 min.
Yield: 4 servings

1/2 C. uncooked instant brown rice
1/4 C. boiling water
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 T. butter
3 T. all-purpose flour
1/2 tsp. curry powder
1/4 tsp. salt
Dash pepper
Dash garlic powder
3/4 C. reduced-sodium chicken broth
3/4 C. fat-free milk
1/4 C. reduced-fat mayonnaise
3 C. cubed cooked chicken breast
1/3 C. shredded Parmesan cheese

Combine rice and water; transfer to an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with spinach. In a nonstick saucepan coated with nonstick cooking spray, melt butter. Stir in the flour, curry, salt, pepper, and garlic powder until blended. Gradually whisk in broth and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat; whisk in mayonnaise until blended. Pour half of the sauce over spinach. Top with chicken and remaining sauce.
Cover and bake at 350 for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until heated through and rice is tender.

*Taste of Home: Light and Tasty, Feb/Mar 2007*

Oven-Fried Fish Nuggets

(LaDonna Reed; Ponca City, OK)



Prep/Total time: 25 min.

Yield: 4 servings



1/3 C. seasoned bread crumbs

1/3 C. crushed cornflakes

3 T. grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. pepper

1-1/2 lbs. cod fillets, cut into 1-inch cubes

Butter flavored nonstick cooking spray



In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.

Place on a baking sheet coated with nonstick cooking spray. Bake at 375 for 15-20 minutes or until fish flakes easily with a fork.



*Taste of Home: Light and Tasty, Feb/Mar 2007*

Frosty Chocolate Treat

(Juanita Michael; Florence, AL)

Prep: 10 min. + Freezing
Yield: About 3-1/2 Qts.

1/2 gallon 2% chocolate milk
1 can (14 oz) fat-free sweetened condensed milk
1 tsp. vanilla extract
1 carton (16 oz) frozen reduced-fat whipped topping, thawed

In a large bowl, whisk the chocolate milk, condensed milk and vanilla. Whisk in whipped topping until combined. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
Refrigerate remaining mixture until ready to freeze. Transfer to freezer containers; freeze for 2-4 hourse before serving.

*Taste of Home: Light and Tasty, Feb/Mar 2007*