Saucy Pork Medallions

2 tsp. oil
1 large pork tenderloin (1-1/2 lb.), cut into 3/4-inch-thick slices
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
STIR in peas, gravy and dressing; bring to boil. Meanwhile, prepare stuffing as directed on package.
SPOON stuffing over meat mixture around edge of skillet; cover. Simmer on medium-low heat 10 min. or until stuffing is heated through and meat is done.

Sweet-and-Sour Meatball Skewers

32 frozen fully cooked 1-inch meatballs (1 lb.), thawed
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
1/4 cup apricot jam
1/4 cup KRAFT Original Barbecue Sauce

HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.
MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.
GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.

Foil-Pack Chicken & Artichoke Dinner

3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
2 cups chopped tomatoes (about 2 large)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto

PREHEAT oven to 400°F. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Thai Style Mexican Chicken Wraps

1 3/4 pound boneless skinless chicken breasts
1 tablespoon peanut oil
1 package (1.25 oz) Old El Paso(r) 40 percent less-sodium taco seasoning mix
1/2 cup bottled peanut sauce
1 teaspoon red curry paste
2 tablespoons fresh lime juice
2 tablespoons Domino(r) or C and H(r) Granulated Sugar
1 package (11.5 oz) Old El Paso(r) flour tortillas for burritos (8 tortillas)
1/2 cup sour cream
2 cups shredded Monterey Jack cheese (8 ounces)
2 2/3 cups finely shredded lettuce
1/2 cup very thinly sliced red onion
Decorative toothpicks, if desired

Directions
Cut chicken into small bite-size pieces. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat; cover to keep warm.

Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm. Stir thoroughly until all of the curry paste is dissolved.

Heat tortillas by placing 1 at a time in 10-inch nonstick skillet or on hot nonstick griddle on medium-high heat 3 to 5 seconds, turning once.
To assemble each wrap, spoon about 1/2 cup chicken mixture down center of 1 tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous 1 tablespoon curry-peanut sauce. Fold

Chicken Lasagna, Easy, Low Fat

2 boneless skinless chicken breast halves, cooked and diced
2 cups shredded part-skim mozzarella cheese
8 tablespoons freshly grated parmesan cheese
1 (24 ounce) container fat-free cottage cheese
1 small yellow onion, diced
1 tablespoon olive oil
12 lasagna noodles
1 yellow bell pepper, diced
8 basil leaves, julienned
1/2 cup fresh parsley, chopped
1 (24 ounce) jar spaghetti sauce (I like Newman's Own)
1 tablespoon coarse garlic salt
1 teaspoon cayenne pepper

Directions
1 Preheat oven to 375 degrees.
2 In 1 T olive oil saute the onion and bell pepper until translucent.
3 Add chicken and set aside.
4 Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
5 Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
6 Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
7 Repeat this process until finished.
8 Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

Pork and Cider Stew for the Crock Pot

1 1/4 lbs sweet potatoes, about 2 medium, peeled and cut into 3/4-inch pieces
3 small carrots, peeled and cut in 1/2-inch-thick slices
1 cup chopped onion
2 lbs boneless pork shoulder, cut in 1-inch pieces
1 large granny smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup apple cider

Directions
1 Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
2 Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
3 Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.

Cajun Turkey Meatloaf (low fat)

1 1/2 lbs ground turkey
1 large onion, chopped
3 large garlic cloves, chopped
1/2 cup fresh breadcrumb
1/2 cup chopped fresh parsley
2 tablespoons creole or cajun seasoning
1 egg white, whisked
2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
2 tablespoons spicy mustard

Directions
1 Preheat over to 350 degrees F.
2 Combine first 9 ingredients in large bowl. Season with salt (remember that the creole or cajun seasoning can be salty) and pepper. Place turkey mixture in 9x5-inch nonstick loaf pan. Cover and bake 20 minutes. Remove from oven, and spread top with mustard. Bank uncovered another 35 minutes. Let stand 10 minutes. Remove from pan and cut into slices.

Low Carb Sausage, Mushroom and Chicken Casserole

3-4 cups diced cooked chicken
1 lb pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 lb mushroom, sliced
8 ounces cream cheese, softened (low fat)
16 ounces frozen cauliflower, cooked well and drained and chopped fine
8 ounces cheddar cheese, shredded
salt
1/2 teaspoon pepper
Additional dried herbs (thyme, sage, etc) to taste.
paprika (optional)

Directions
1 Brown the sausage with the celery, onion and mushrooms.
2 Stir the softened cream cheese into the sausage mixture until well blended.
3 Chop the cooked cauliflower.
4 Mix all ingredients and spread in a greased 9"x13" baking dish.
5 If desired, dust the top with paprika.
6 Bake, covered with foil, at 350º for about 30 minutes.
7 Uncover and bake until hot and bubbly and top is lightly browned, about 10 to 15 minutes.

Chili Relleno Torta

1 cup Cheddar Cheese1 cup Monterey Jack (I used mozzarella)
5 eggs (I used substitute or 8 egg whites)
1/3 cup flour
1 2/3 c. Half & Half ( I used 1/2 FF Half & Half)
1- 4 oz. can diced green chilies, drained
1/4 cup picante sauce.

Optional - ground sausage

Heat oven to 375. Mix cheeses and spread evenly in buttered 10 inch pie plate. Beat eggs, flour slowly and beat in 1/2 & 1/2. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chile's over the surface, then spoon picante sauce over all. Bake 45 minutes or until center is set.

Ham & Sweet Potato Pot Pie with Pecan Crust

1 C chopped onion
2 C peeled, cubed yams
1 C chicken broth
½ cup flour
1 C skim milk
2 C cubed, cooked lean ham
½ C frozen peas
1 9” refrigerated pie crust
1/3 C chopped pecans

In lg non-stick pot coated with non-stick cooking spray, sauté the onion over med heat for 5 min. Add yams and 2/3 cup broth. Bring to a boil and simmer over med heat for 10 min or until yams are tender. Add flour, stirring. Gradually add milk and remaining broth, stirring until well combined. Add ham and peas, and bring to a boil. Remove from heat and transfer to a 9x9 baking dish or ramekins coated with non-stick spray. If it is too thick, add broth or milk.
Unfold the crust and lay pecans on top. Fold crust in half and roll with rolling pin, pressing pecans into the crust until it is big enough to cover baking dish. Lay crust on top.

Bake at 350 for 25-30 min or until crust is brown. If crust browns too quickly, cover with foil.

Mountain Man Elk Chili

5 slices thick bacon, diced
1# hot Italian sausage links, sliced
1.5# elk stew meat, cubed
2 med onions, chopped
3 cloves minced garlic
4 green Anaheim chilies, chopped
3 Jalapenos, chopped
1.5 Tbs chili powder
½ tsp salt
12 oz can tomato paste
10.5 oz can beef broth
10 oz black coffee
14.5 oz can stewed tomatoes
15.5 oz can kidney beans
15.5 oz can pinto beans

In a hot skillet, fry bacon until opaque. Set aside. Brown sausage and elk in the bacon fat. Set aside. Put the meat and all remaining ingredients except the beans in a large pot. Cover and simmer 2 hours. Add the beans and simmer another 30 min uncovered. Serve immediately with warm rolls and butter.