Roasted Vegetable Biscuit Bake 

Roasted Vegetable Biscuit Bake
Roasted veggies and rosemary-garlic Bisquick® mix biscuits star in a make-ahead brunch dish. From eatbetteramerica.
Prep Time:40 min
Start to Finish:10 hr 5 min

3 1/3cups Bisquick Heart Smart® mix
1cup fat-free (skim) milk
1 1/2teaspoons dried rosemary leaves, crumbled
2cloves garlic, finely chopped
Roasted Vegetables
5small fresh portabella or regular white mushrooms, sliced
1medium red bell pepper, sliced
1medium yellow or green bell pepper, sliced
1small zucchini, thinly sliced
2tablespoons olive or vegetable oil
3cups fat-free (skim) milk
1teaspoon pepper
8medium green onions, sliced (1/2 cup)
1 1/2cups shredded reduced-fat Monterey Jack cheese (6 oz)
1.Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.
2.Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer.
3.After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or electric mixer on low speed until blended.
4.Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle with onions and cheese. Pour egg mixture over biscuits. Cover; refrigerate at least 4 hours but no longer than 24 hours.
5.When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour to 1 hour 10 minutes or until edges are golden brown and knife inserted in center comes out clean. Serve warm.
High Altitude (3500-6500 ft): Increase milk in strata to 3 1/3 cups. In step 5, bake biscuit mixture 1 hour before topping with vegetables. After adding vegetables, bake 10 to 25 minutes longer.

Nutritional Information
1 Serving: Calories 260 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 80mg; Sodium 460mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 9g); Protein 12Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 35%; Iron 10Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Thai Chicken Skewers
 Thai Chicken Skewers

Course: snacks
POINTS® Value:    2
Servings:  8
Preparation Time:  15 min
Cooking Time:  6 min
Level of Difficulty:  Easy


13 1/2 fl oz light coconut milk, about 1 3/4 cups   
2 Tbsp cilantro, fresh, chopped, or to taste   
1 Tbsp dark brown sugar   
1 1/2 tsp red curry paste, Thai-variety   
1 tsp ginger root, fresh, grated   
1 tsp lime zest   
3/4 tsp table salt   
2 spray(s) cooking spray   
1 pound(s) uncooked boneless, skinless chicken breast, pounded thin, cut crosswise on the diagonal into 16 strips   


  • In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.
  • Transfer remaining coconut milk mixture to a resealable plastic food storage bag (or shallow glass container with cover). Add chicken to bag (or container), seal and turn to coat; refrigerate at least 1 hour or up to 3 hours.
  • Meanwhile, soak sixteen 18-inch wooden skewers in water for 20 to 30 minutes(to prevent scorching).
  • Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).
  • Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.
  • Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.


  • Cook the chicken on an outdoor grill or grill pan for attractive grill marks.

Dijon-Roasted New Potatoes

Course: side dishes
POINTS® Value:    3
Servings:  4
Preparation Time:  10 min
Cooking Time:  35 min
Level of Difficulty:  Easy
Works with Simply Filling


1 spray(s) cooking spray   
2 Tbsp Dijon mustard   
1 tsp olive oil   
3/4 tsp paprika   
1/2 tsp table salt   
1/4 tsp dried thyme   
1/4 tsp black pepper   
1 1/2 pound(s) uncooked new potatoes, red or white, quartered or halved   


  • Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray.
  • In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.
  • Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving.


  • If your potatoes do not get crispy enough, coat them with cooking spray and then bake them for a few more minutes.

Spinach Frittata with Creole Sauce

Spinach Frittata with Creole Sauce
Explore the flavors of France, Spain and Africa with the zesty Creole Sauce topping this classic spinach frittata. From eatbetteramerica.
Prep Time:35 min
Start to Finish:35 min
makes:4 servings

1large tomato, coarsely chopped (1 cup)
1small onion, chopped (1/4 cup)
2tablespoons sliced celery
1/4teaspoon paprika
1/8teaspoon pepper
1/8teaspoon red pepper sauce
2teaspoons canola or soybean oil
1small onion, chopped (1/4 cup)
1box (9 oz) Green Giant® frozen spinach, thawed, drained
1 1/2cups fat-free egg product
1/2teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/8teaspoon salt
1/8teaspoon pepper
2tablespoons shredded reduced-fat mozzarella cheese
1.In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until thickened. Keep warm.
2.In 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally. Add spinach; cook 2 to 4 minutes, stirring constantly, until spinach is thoroughly heated.
3.In small bowl, beat egg product, thyme, salt and pepper; pour over spinach. Cover; cook over medium-low heat 5 to 7 minutes or until eggs are set and light brown on bottom. Sprinkle with cheese. Cut into wedges. Serve with sauce.

Nutritional Information
1 Serving: Calories 120 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars 4g); Protein 13Percent Daily Value*: Vitamin A 130%; Vitamin C 8%; Calcium 15%; Iron 15Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Whole-Grain Raspberry French Toast

Whole-Grain Raspberry French Toast
French toast is always welcome at brunch! Homemade raspberry topping makes this dish extra special. From eatbetteramerica.
Prep Time:20 min
Start to Finish:20 min
makes:2 servings

3tablespoons Cascadian Farm® organic raspberry fruit spread
1cup Cascadian Farm® frozen organic raspberries
1tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger
French Toast
1/2cup fat-free egg product or 2 eggs
1/4cup fat-free (skim) milk
2teaspoons sugar
1teaspoon vanilla
1/4teaspoon ground cinnamon
3slices white whole-grain bread, each cut in half diagonally
1.In small saucepan, heat fruit spread and raspberries over low heat until warm, stirring occasionally. Remove from heat. Stir in ginger.
2.In shallow bowl, beat egg product, milk, sugar, vanilla and cinnamon with wire whisk until blended.
3.Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip each slice of bread into egg mixture, turning to coat both sides; let stand in egg mixture to soak 30 to 60 seconds. Place on griddle; cook 4 to 6 minutes, turning once, until golden brown on both sides. Top each serving with fruit spread mixture.
High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Serving: Calories 350 (Calories from Fat 25); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 360mg; Total Carbohydrate 65g (Dietary Fiber 14g, Sugars 31g); Protein 14Percent Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 15%; Iron 20Exchanges: 2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Blueberry-Pecan Pancakes

Blueberry-Pecan Pancakes
You can make these delicious pancakes with either fresh or frozen blueberries. From Prevention Healthy Cooking.
prep time:10 min
start to finish:30 min
makes:12 servings

1cup Gold Medal® unbleached or all-purpose flour
1/2cup whole-wheat flour
1/2cup oat bran
1/2cup chopped pecans
1teaspoon baking soda
1/4teaspoon salt
1/4cup molasses
1cup boiling water
1cup fat-free vanilla yogurt
2large eggs
1tablespoon canola oil
1cup fresh blueberries or Cascadian Farm® frozen organic blueberries
1.Coat a large nonstick skillet with cooking spray and set over medium heat.
2.In a small bowl, combine unbleached or all-purpose flour, whole-wheat flour, oat bran, pecans, baking soda, and salt.
3.In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil. Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries. Pour batter by 1/3 cupfuls into the skillet, making a few at a time. Cook 2 to 3 minutes, or until bubbly and edges look dry. Turn and cook 1 minute, or until underside is golden. Serve immediately
Nutritional Information
1 Serving: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 35mg;Sodium 180mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 9g); Protein 5g Percent Daily Value*: Vitamin A0%; Vitamin C 0%; Calcium 6%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.

Slow Cooker Beef Stew with Shiitake Mushrooms

Slow Cooker Beef Stew with Shiitake Mushrooms
prep time:20 min
start to finish:8 hr 20 min
makes:8 servings

12new potatoes, cut into quarters (1 1/2 lb)
1medium onion, chopped (1/2 cup)
1bag (8 oz) ready-to-eat baby-cut carrots
1package (3.4 oz) fresh shiitake mushrooms, sliced
1can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1can (10 1/2 oz) condensed beef broth
1/2cup Gold Medal® all-purpose flour
1tablespoon Worcestershire sauce
1teaspoon salt
1teaspoon sugar
1teaspoon dried marjoram leaves
1/4teaspoon pepper
1lb beef stew meat, cut into 1/2-inch pieces

1.In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
2.Cover; cook on low setting 8 to 9 hours or until vegetables and beef are tender. Stir well before serving.

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.

Nutritional Information
1 Serving: Calories 240 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 35mg;Sodium 630mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 5g); Protein 16g Percent Daily Value*: Vitamin A 100%; Vitamin C 15%; Calcium 6%; Iron 20% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.