Inside-Out Taco Salad Wraps

Wrap up traditional taco fillings in a lettuce leaf for a handheld

taco salad.

Prep Time:30 min

Start to Finish:30 min

Makes:6 servings (2 wraps and 4 tablespoons sauce each)

Dipping Sauce

1 cup Thick 'n Chunky salsa

1/2 cup peach preserves

1/2 teaspoon liquid smoke

1/2 teaspoon Worcestershire sauce


2/3 cup diced peeled jicama

2 teaspoons fresh lime juice

1 ripe large avocado, pitted, peeled and coarsely chopped

1 container (18 oz) refrigerated taco sauce with seasoned ground


1 3/4 cups coarsely crushed tortilla chips

1/4 cup chopped green onions (4 medium)

1 can (2.25 oz) sliced ripe olives, drained

1/2 cup finely shredded sharp Cheddar cheese (2 oz)

1/4 cup coarsely chopped fresh cilantro

12 large leaves Bibb lettuce, rinsed, patted dry with paper towels

1. In small bowl, mix all dipping sauce ingredients; set aside. In

another small bowl, mix jicama with 1 teaspoon of the lime juice. In

third small bowl, mix avocado with remaining teaspoon lime juice.

Heat taco sauce with ground beef in microwave as directed on


2. On large serving platter, layer crushed chips, warm taco sauce

with ground beef, jicama, avocado, onions, olives and cheese.

Sprinkle cilantro over top. On large plate, arrange lettuce leaves.

3. To serve, spoon about 1/3 cup layered fillings onto each lettuce

leaf; wrap lettuce around filling. Serve with dipping sauce.


Spicy Chili Bean Burgers

Come and get 'em! Veggie burgers packed with whole-grain and fiber-

rich cereal are ready in less than 30 minutes.

Prep Time:25 min

Start to Finish:25 min

Makes:5 sandwiches

1 cup Fiber One cereal

1 can (15 or 16 oz) spicy chili beans in sauce, undrained

1/2 cup quick-cooking oats

1/4 cup chopped green onions (4 medium)

1 egg, slightly beaten

1 1/4 cups washed fresh baby spinach leaves

5 slices tomato

5 whole wheat burger buns, split

1. Place cereal in resealable food-storage plastic bag; seal bag and

crush with rolling pin or meat mallet (or crush in food processor).

2. In medium bowl, mash beans with fork until no whole beans remain.

Add crushed cereal, oats, onions and egg; mix well. Shape mixture

into 5 patties, each about 3 1/2 inches in diameter.

3. Spray 12-inch skillet with cooking spray. Add patties; cook over

medium heat about 10 minutes, turning once, until brown.

4. For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice

on bottom half of bun; top with bean burger and top half of bun.


Fiery Fettuccine

Prep Time:10 min

Start to Finish:25 min

Makes:4 servings

8 ounces uncooked fettuccine

1 cup whipping (heavy) cream

1 teaspoon Creole or Cajun seasoning

1 jar (7 ounces) roasted red bell peppers, drained

1/2 pound fully cooked smoked sausage, cut in 1/4-inch slices

2 medium green onions, sliced (1/4 cup)

1. Cook and drain fettuccine as directed on package.

2. While fettuccine is cooking, place whipping cream, Creole

seasoning and bell peppers in blender or food processor. Cover and

blend on high speed until smooth.

3. Pour pepper mixture into 12-inch skillet. Cook over medium heat,

stirring occasionally, until mixture thickens. Stir in sausage; heat

through but do not boil.

4. Serve sausage mixture over fettuccine. Sprinkle with onions.


Spicy Skillet Chicken

Prep Time:25 min

Start to Finish:25 min

Makes:4 servings

1 to 2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breasts (about 1 1/4 lb)

1 tablespoon vegetable oil

1 can (15 oz) black beans, drained, rinsed

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and

green peppers, undrained

1/3 cup Thick 'n Chunky salsa

2 cups hot cooked rice

1. Mix chili powder, salt and pepper. Sprinkle evenly over both sides

of chicken. In 10-inch nonstick skillet, heat oil over medium heat.

Add chicken; cook 8 to 10 minutes, turning once, until juice of

chicken is clear when center of thickest part is cut (170°F).

2. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover

and simmer 3 to 5 minutes or until vegetables are hot. Serve with



Cinnamon-Mocha Fudge Bars (Cookie Mix)

Prep Time:10 min

Start to Finish:1 hr 5 min

Makes:36 bars


1 teaspoon instant coffee granules or crystals

2 tablespoons hot water

1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix

1/2 cup vegetable oil

1/2 teaspoon ground cinnamon

1 egg


2 teaspoons instant coffee granules or crystals

1/4 cup hot water

3 cups powdered sugar

1/4 cup unsweetened baking cocoa

1/2 cup butter, softened

1/2 teaspoon vanilla

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking


2. In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons

hot water. Add remaining Bar ingredients; stir until soft dough

forms. Spread in pan. Bake 15 minutes; cool completely, about 10


3. In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot

water. Add remaining Frosting ingredients; stir until smooth. Spread

over bars. Refrigerate 30 minutes or until set. For bars, cut into 9

rows by 4 rows.


Sparkling Strawberry-Lemonade Slush

Prep Time:10 min

Start to Finish:4 hr 10 min

Makes:10 servings (1 cup each)

1 can (12 oz) frozen organic lemonade concentrate, thawed

1 bag (10 oz) frozen organic strawberries, thawed

1 cup water

6 cups (48 oz) club soda, ginger ale or lemon-lime carbonated


1. In blender, place lemonade concentrate, strawberries, water and 1

cup of the club soda. Cover; blend on high speed about 30 seconds or

until well blended. Pour into nonmetal freezer container. Cover;

freeze at least 4 hours.

2. If mixture is frozen solid, let stand at room temperature about 15

minutes. For each serving, measure 1/2 cup slush mixture into 8-oz

glass; add 1/2 cup club soda; stir. Serve immediately.


Ginger Lemonade

Prep Time:10 min

Start to Finish:1 hr 25 min

Makes:20 servings (1 cup each)

3 cups sugar

16 cups (4 quarts) water

12 to 14 slices gingerroot , (about 2-inch piece)

4 cups fresh lemon juice (24 lemons)

2 lemons, sliced

1. Mix sugar, water and gingerroot in 8-quart Dutch oven. Heat to

boiling, stirring occasionally; remove from heat. Cool 15 minutes.

Remove gingerroot.

2. Pour sugar mixture into pitcher or large glass or plastic

container. Stir in lemon juice. Refrigerate at least 1 hour until


3. Serve lemonade over ice with lemon slices.


Peach Margaritas

Prep Time:15 min

Start to Finish:15 min

Makes:6 servings (about 2/3 cup each)

1 medium lime, cut in half

Granulated sugar

3 cups crushed ice

1 cup tequila

2 tablespoons powdered sugar

1/2 can (12-ounce size) frozen peach juice concentrate, thawed

6 peach slices

1. Rub rims of 6 stemmed glasses with 1 lime half; dip rims of

glasses into granulated sugar.

2. Squeeze juice from both lime halves into blender. Add remaining

ingredients except peach slices to blender. Cover and blend on high

speed until foamy. Pour into glasses. Garnish sides of glasses with

peach slices. Serve immediately.

Kelly in IL