Cook the pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 1 cup of cheese until well blended.
Using a tablespoon, stuff potato mixture in shells. Place in a greased 13-in by 9-in baking dish. Sprinkle with green onions and remaining cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
Shhh! Don't tell the family what a low-fat, low-calorie this dish is...it is so full of flavor they'd never believe you anyway.
4 flounder fillets (6 oz each)--you can substitute catfish, perch, sole or orange roughy
1/4 tsp salt
1/8 tsp pepper
1/2 cup chopped sweet red pepper
1/2 cup finely chopped peeled cucumber
2 green onions, sliced
4 tsp reduced-sodium soy sauce
2 tsp sesame oil ( a little of this goes a long way!)
1 tsp ground ginger
Hot cooked rice
Place each fillet on a double thickness of heavy-duty foil (about 12-in square). Sprinkle with salt and pepper; top with red pepper, cucumber and green onions. Combine the soy sauce, oil and ginger; drizzle over vegetables. Fold foil around the mixture and seal tightly.
Place on a baking sheet. Bake at 450 for 10-12 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Serve with rice.
You can find gnocchi in the pasta or frozen food section at the grocery store; they are tasty little dumplings!
1 package (16 oz) potato gnocchi
1 pound ground chicken
½ cup chopped onion
2 tbsp olive oil
1 jar (26 oz) spaghetti sauce
¼ tsp salt
½ tsp dried oregano
Shredded Parmesan cheese
Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook for 5-10 minutes or until heated through.
Drain gnocchi; gently stir into skillet. Garnish servings with Parmesan cheese.
Can't go wrong with meat, cheese and a bun! Plus, there are veggies but not enough to scare off the family (haha!).
1 beef top sirloin steak (1-1/2 lbs.)
3 tbsp butter, divided
4 medium onions, halved and sliced
2 small green peppers, cut into thin strips'
2 small sweet red peppers, cut into thin strips
1 tsp hot pepper sauce
4 submarine rolls, split
3/4 tsp salt
1/2 tsp pepper
8 slices cheddar cheese
Freeze steak for 1 hour until firm but not frozen. In a large skillet, heat 2 tbsp butter over medium heat. Add onions, peppers and pepper sauce; cook and stir 5 minutes or until tender; remove and keep warm.
Place bun bottoms on a baking sheet, cut side up. Remove steak from freezer; cut into thin slices. Sprinkle with salt and pepper. In same skillet, heat remaining butter over medium-high heat. Add beef in batches; cook and stir 1-2 minutes or until meat is no longer pink. Remove from pan.
Layer bun bottoms with meat, onion mixture and cheese. Broil 4 inches from heat for 2-3 minutes or until cheese is melted. Replace tops and serve.
Any leftover chicken from the weekend? Throw it together with all these fixins for a fast Monday meal the whole family will enjoy! Recipe serves 4.
4 whole pita breads
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breast
2 tbsp chopped green chilies
2 tbsp sliced ripe black olives
3/4 cup shredded Colby-Monterey Jack cheese
1 green onion, chopped
1/2 cup sour cream
Preheat oven to 350. Place pita breads on an ungreased baking sheet; spread with beans. Top with salsa, chicken, chilies and olives; sprinkle with cheese.
Bake 8-10 minutes or until cheese is melted. Top with green onion; serve with sour cream.