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Ingredients
1 small onion, finely chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) fat-free cream cheese, cubed
1 cup (8 ounces) reduced-fat sour cream
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 cup shredded reduced-fat cheddar cheese
Directions
In a large nonstick skillet coated with cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1-2 minutes or until heated through.
Transfer to an ungreased 1-1/2-qt. microwave-safe dish; sprinkle with cheddar cheese. Cover and microwave on high for 2-3 minutes or until cheese is melted. Serve warm with melba toast or pita chips.
Ingredients
20 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 eggs
2 cups 2% milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup
Directions
Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
Ingredients
1 cup uncooked wagon wheel pasta
1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) turkey chili with beans
1 can (14-1/2 ounces) Hunt’s® Stewed Tomatoes, undrained
1 cup crushed baked tortilla chip scoops
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
1/4 cup uncooked instant rice
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the chili, tomatoes, chips, 1/2 cup cheese, rice, chili powder, salt and pepper. Drain pasta; add to beef mixture.
Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.