EASY CHEESECAKE

From Nigella Lawson

1 1/4 cups graham cracker crumbs
6 tablespoons soft butter
2 tablespoons granulated sugar
10 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
fruit preserves for topping

Mix the graham cracker crumbs with the butter and sugar until the mixture coheres.

Press this mixture into an 8-inch springform pan; put in refrigerator.

Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.

Lightly whip the cream, and then fold it into the cream cheese mixture.

Spoon the cheesecake filling on top of the graham cracker base and smooth with a spatula.  Put it in the fridge for 3 hours or overnight.

When you are ready to serve the cheesecake, unmold it by removing sides of the springform pan and spread the preserves over the top.  YIELD:  6-8 servings

EVERYDAY BROWNIES

From Nigella Lawson

1 1/4 sticks (10 tbsp) unsalted butter
1 3/4 cups (packed) light brown sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
pinch of salt
4 eggs
1 teaspoon vanilla extract
1 cup chocolate chips
powdered sugar to dust, optional

Preheat the oven to 375 degrees.  Melt the butter over a gentle heat in a medium-sized saucepan.

When it's melted, add the sugar, stirring with a wooden spoon (still over low heat) to help it blend with the melted butter.

Whisk the cocoa powder, flour, baking soda, and pinch of salt and then stir into the pan; when mixed (this will be a very dry mixture, and not wholly blended at this stage) remove from the heat.

In a bowl, whisk the eggs with the vanilla extract and then mix into the brownie mixture in the pan.

Stir in the chocolate chips and quickly pour and scrape into a 13 x 9 pan, spreading the mixture with a spatula and cook in the preheated oven for approximately 20-25 minutes.  It will look set, dark and dry on top, but when you feel the surface, you will sense it is still wibbly underneath and a cake tester will come out gungy.  This is desirable.

Transfer to a rack to cool and dust with powdered sugar if desired.  YIELD:  16 pieces

Holy Sausage Batman!

This is not a recipe but a recommendation on where to get the best chicken and pork homemade sausages. GIBBS BUTCHER BLOCK in Columbia Station. They have a ton of different kinds each week and have tastings on Saturdays.

I just grilled some BUFFALO MAC & CHEESE, MAD MANGO JALAPEÑO and SMOKY MOUNTAIN BBQ - AWESOME!

SWEET BBQ CHICKEN KABOBS

1 lb. boneless skinless chicken breasts, cut into cubes
2 cups pineapple chunks (about 1/2 cored, peeled pineapple)
1 each red and green pepper, cut into chunks
1/2 cup barbecue sauce
3 tablespoons frozen orange juice concentrate, thawed

Preheat grill to medium-high heat.  Using wooden or metal skewers, thread chicken alternately with peppers and pineapple onto skewers to create 4 kabobs.

Mix barbecue sauce and juice; brush on kabobs.

Grill kabobs 8 to 10 min. or until chicken is cooked through, brushing occasionally with remaining sauce.  YIELD:  4 servings, 1 kabob each.

FRUIT SALSA w/ CINNAMON TORTILLA CRISPS

From Better Homes & Gardens Cookbook

1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped (1/3 cup)
2 large or 3 small kiwifruit, peeled and finely chopped (2/3 cup)
1/2 cup finely chopped fresh pineapple or one 8oz. can crushed pineapple, drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped yellow or green sweet pepper
1 tablespoon lime or lemon juice
1 fresh jalapeno pepper, seeded and chopped
1 recipe Cinnamon Tortilla Crisps (see below) or store-bought cinnamon-sugar tortilla chips

In a mixing bowl, stir together the strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper, lime or lemon juice, and, if desired, jalapeno pepper.  Cover and chill for 6 to 24 hours.  Makes about 3 cups salsa.

CINNAMON TORTILLA CRISPS

12 7-or-8-inch flour tortillas
1/2 cup sugar and 1 teaspoon cinnamon, combined
1/4 cup melted butter or margarine

Brush each tortilla with melted butter or margarine.  Sprinkle with cinnamon-sugar mixture.  Cut each tortilla into 8 wedges.  Bake in a 350 degree oven for 5-10 minutes or till dry and crisp.  Cool and store in an airtight container at room temperature up to 4 days or in the freezer up to 3 weeks.  Makes 96 crisps.

MARGARITA CHICKEN BREASTS

From Sandra Lee Semi-Homemade Grilling

4 bone-in chicken breast halves, boneless skinless breast halves or boneless thighs
1 can (10 oz.) frozen margarita mix, thawed
2/3 cup tequila
1/2 cup chopped fresh cilantro
2 tablespoons chicken seasoning (McCormick Grill Mates)

For marinade, in a small bowl, combine margarita mix, tequila, cilantro and chicken seasoning.  Place chicken in a large ziploc bag; pour marinade over chicken.  Marinate for at least a couple of hours.

Remove chicken from refrigerator and let stand at room temperature for 30 minutes.  Remove chicken from marinade and grill until done.  YIELD:  4 servings

MEATBALLS STROGANOFF

1 pound lean ground beef
1 large egg, slightly beaten
1/2 cup dry bread crumbs
1/4 cup milk
1/4 teaspoon dried oregano
1/8 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
8 tablespoons butter
2 cups mushrooms, sliced
1 small onion, diced
2 1/2 tablespoons flour
2 1/2 cups beef broth
1 tablespoon ketchup
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon nutmeg
salt and pepper, to taste
3 tablespoons dry sherry
1 package egg noodles
1 8 oz. container sour cream

Make meatballs:  gently mix ground beef with the egg, bread crumbs, milk, oregano, marjoram, 1/2 tsp salt and 1/4 tsp pepper.  Roll into walnut-size balls.

Heat a large skillet over high heat.  When hot, melt 1 tbsp butter in it and add the mushrooms and onions.  Saute for 2 minutes.  Remove with a slotted spoon and lower the heat to medium.  Add the meatballs and saute to brown all sides.  Remove from pan and set aside.

In the same large skillet (do not wash) melt 2 1/2 tbsp butter over medium-low heat.  Add 2 1/2 tbsp flour and cook, stirring for 1 minute.  Whisk in the beef broth, the ketchup, paprika, basil, nutmeg and salt and pepper to taste.  Simmer for 10 minutes.  Add meatballs and vegetables to sauce and continue to simmer for another 10 minutes.  Add sherry and remove from heat.   Stir in 2 to 4 tbsp sour cream per serving.  Serve over cooked egg noodles.  YIELD:  4 servings

MANGO AND BLACK BEAN SALSA

1 cup canned black beans, drained and rinsed
2 mangos, diced
2 red peppers, diced
1 red onion, diced
1 jalapeno, minced
1/4 cup cilantro, chopped
1/4 cup olive oil
3 tablespoons lime juice
2 teaspoons salt, or to taste

Combine all of the ingredients and adjust the seasoning with salt and pepper.  YIELD:  8 servings

**It is hard to determine how much mango you're going to get when you're cutting it, because of the thick core.  You can always buy already sliced mango or probably frozen would work, too.  A lot of times, I just keep adding the ingredients until I think it looks balanced and colorful enough!

**You can substitute papaya or peaches for the mango.

QUICK PIEROGIES

1 cup leftover mashed potatoes
2 tablespoons grated cheddar cheese
1/2 teaspoon kosher salt
18 won ton wrappers
butter
Sour cream for serving

Bring a pot of water to boil. In a bowl, combine the potatoes, cheese and salt. Mix well.

Put about a tablespoon of mixture in the middle of each wrapper. Dip your finger in a little water and lightly wet the edge all the way around. Fold over (trying to push out any air pockets) and seal the edge.

Boil for about 2 minutes or until they float.

Heat a little butter in a nonstick skillet, remove pierogies from the boiling water; shake dry and panfry until light brown and a little crispy. Serve with sour cream. YIELD: 18 pierogies

GRILLED HEARTS OF ROMAINE

From Sam the Cooking Guy

1 whole heart of romaine
olive oil
balsamic vinegar
3-4 slices ready cooked bacon, crumbled
Parmesano Reggiano, grated over top

Heat grill to medium.

Slice a thin 1/16 off the core end of the head, just to clean it up.

Cut lengthways down the middle of the romaine making two equal halves.

Brush all of each half with olive oil, and place cut side down on grill.

Grill only a couple minutes, just until leaves begin to wilt.  Turn and repeat.

Remove from grill and place cut side up on plate.

Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.

Crumble bacon over and top with a light drizzle of olive oil.

Sprinkle with kosher salt and fresh ground pepper to taste.  YIELD:  2 servings

BACON GUACAMOLE

From Sam the Cooking Guy

2 ripe avocados
1/2 cup chunky red salsa
2 ounces cooked bacon, crumbled
juice of 1/2 lime
pinch kosher salt

Spoon out the avocado flesh and put in a small bowl.  Mash it a bit with a fork, but not too much.

Add the salsa, bacon, lime juice, and salt.  Mix well and serve.  YIELD:  2 cups

CHICKEN CACCIATORE

1 pound boneless, skinless chicken breast
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 6 oz. jar artichoke hearts, marinated
1 tablespoon olive oil
1/2 medium onion, diced
1 medium carrot, diced
1/2 medium green bell pepper, diced
1 stalk celery, diced
1/4 pound mushrooms, sliced
2 cloves garlic, minced
1 28 oz. can tomatoes, Italian
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 medium bay leaf
1/8 teaspoon crushed red pepper
1/2 cup Parmesan cheese, grated

Cut chicken into cubes and dredge in flour.  Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.  Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat and brown chicken.  Remove from skillet and wipe clean.  Drain artichoke hearts, reserving the marinade.  Chop artichokes roughly.

Heat 1 tablespoon olive oil and the reserved artichoke marinade in large skillet over medium heat.  Saute the onion, carrots, bell pepper, celery, mushrooms and garlic for 5 minutes.

Add the tomatoes with juice, artichoke hearts, oregano, basil, bay leaf, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Simmer, partially covered, for 10 minutes.

Lay chicken in 9 x 13 baking dish.  Pour vegetable sauce over chicken, cover tightly with foil and bake in preheated 350 degree oven for 30 minutes.  If you want to freeze this for later, let cool and place in freezer - when you want to eat it, let thaw and heat in microwave. 

If eating after it gets out of the oven, serve over pasta or rice and top with Parmesan.  YIELD:  4 servings

SUPREME PIZZA PASTA SALAD

From Rachael Ray

SALAD

2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
1 stick pepperoni, casing removed and cut into small dice
1 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, diced
20 leaves fresh basil, torn and thinly sliced
1 pound wagon wheel pasta, cooked, cooled under cold water, and drained

DRESSING

1 teaspoon garlic salt
1 teaspoon dried oregano or Italian seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
freshly ground black pepper, to taste

Combine tomatoes, onion, mushrooms, bell pepper, pepperoni, mozzarella, basil and pasta in a big bowl.  Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together.  Stream in olive oil while continuing to whisk.  When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper, then toss to coat evenly.  Adjust your seasonings and serve.  YIELD:  8 servings as a side

GRILLED PORK CHOPS with BALSAMIC ROSEMARY SAUCE

4 pork chops
1 1/2 cups balsamic vinegar
3 tablespoons brown sugar
3 sprigs fresh rosemary, finely chopped
2 cloves garlic, crushed and peeled
salt and freshly ground pepper, to taste

Prepare grill for pork chops.

In a small pot, combine vinegar, sugar, rosemary, and garlic.  Bring to a boil and reduce heat to low.  Simmer 10 minutes to reduce and thicken sauce.  Remove garlic.

While sauce is simmering, grill pork chops.  Season with salt and pepper and transfer to platter.  Drizzle the balsamic rosemary sauce over the pork chops.  YIELD:  4 servings

VEGETABLE LASAGNA

1/2 cup carrots, grated
1/2 cup zucchini, grated
4 oz. Fontina cheese, grated
5 oz. spinach, cooked and chopped
15 oz. Ricotta cheese
1 large egg, lightly beaten
1 tablespoon oil
1/2 medium onion, chopped
2 tablespoons flour
1/4 teaspoon nutmeg
1 cup chicken broth
6 lasagna noodles, cooked
1/2 cup Parmesan cheese, grated

Steam the carrots and zucchini for 3 minutes.  Combine Fontina cheese, steamed vegetables, spinach, 1 1/4 cups of ricotta cheese, and egg.

Using a medium skillet, saute the onion in oil until tender.  Add flour and nutmeg, cook, stirring occasionally for two minutes.  Whisk in chicken broth and remaining ricotta.  Cook and stir until mixture comes to a boil.  Remove from heat.

Place layer of lasagna on bottom of baking dish.  Spread with 1/2 of vegetable cheese mixture and 1/3 of the sauce.  Repeat layer, and cover with the last layer of noodles and last 1/3 of the sauce.  Sprinkle with Parmesan cheese.  Cover with foil and if baking, heat in 375 degree oven for approximately 1 hour or until hot throughout.  You can store in the freezer before baking and take it out when you want it.  YIELD:  4 servings

GRILLED POLENTA CRACKERS w/ ROASTED RED PEPPER SALSA

From Classic Rachael Ray 30-Minute Meals

1 tube (18 oz.) store-bought polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices
1/4 cup extra-virgin olive oil
3 roasted red peppers (16-oz. jar), drained well
1/2 cup fresh flat-leaf parsley leaves
1/4 red onion
1 to 2 cloves garlic
1/2 teaspoon crushed red pepper flakes

Preheat a grill pan to high.  Brush polenta slices lightly with evoo.  Grill 2 or 3 minutes on each side to score the "crackers" and warm them.

Place peppers, parsley, onion, garlic and red pepper flakes in a food processor and pulse to chop salsa.  Top polenta with spoonfuls of salsa and serve.  YIELD:  8 servings

FAVORITE FAJITAS

From Classic Rachael Ray 30-Minute Meals

MARINADE

3 tablespoons cayenne pepper sauce, such as Frank's Red Hot
2 tablespoons ground cumin
1 teaspoon allspice
2 tablespoons chili powder
handful fresh oregano and thyme leaves combined (3 to 4 stems each)
1/2 bottle of beer
a drizzle extra-virgin olive oil

THE GUTS

1 1/2 pounds flank steak, or 4 boneless, skinless chicken breasts (8 pieces)
extra-virgin olive oil
1 large onion, sliced
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
2 poblano chiles or cubanelle peppers, cut into strips
salt and freshly ground pepper, to taste

THE TOPPING

prepared pico di gallo or store-bought salsa

THE WRAPS

small flour tortillas

Mix all marinade ingredients together.  Coat the meat or chicken with the marinade and let sit.

Drizzle a large non-stick skillet with olive oil.  Cook the onions, peppers and chiles until they darken around the edges, about 5 minutes.  Sprinkle with salt and pepper and turn off heat.

Grill the meat or chicken until done to your liking.  Take off heat and let rest a few minutes.  Thinly slice on the diagonal.

Heat tortillas according to package directions.  Fill with meat or chicken, veggies and a scoop or two of pico di gallo.  YIELD:  4 servings

ZUCCHINI PARMESAN CRISPS

From The Food You Crave by Ellie Krieger

cooking spray
1 pound zucchini (about 2 medium)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
freshly ground black pepper

Preheat the oven to 450 degrees.  Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds.  In a medium bowl, toss the zucchini with the oil.  In a small bowl, combine the Parmesan, bread crumbs, salt and a few turns of pepper.  Dip each round into the Parmesan mixture, coating it evenly on both sides, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.  Serve immediately.  YIELD:  4 servings

CHICKEN and RICE ALMANDINE

3 cups rice, cooked
2 1/2 cups chicken, cooked
1 tablespoon onions, minced
4 tablespoons butter
1/3 cup flour
2 cups chicken stock
1 cup cream
1/4 teaspoon nutmeg
1/4 teaspoon marjoram
1/4 teaspoon dried thyme
1 teaspoon salt
1 tablespoon fresh parsley, minced
1/2 cup almonds, slivered, toasted

Saute the onions in butter and blend in the flour.  Gradually add chicken stock and cook until sauce thickens.  Simmer 10 minutes, then add the cream, nutmeg, marjoram, thyme and salt, mixing well.

Mix together the chicken, rice and sauce.  Pour into a greased 13 x 9 baking dish, sprinkle with parsley.  You can cover with foil and put in the freezer at this point.  If baking, heat, covered in a 375 degree oven for approximately 45 minutes or until hot throughout.  Sprinkle with toasted almonds.  YIELD:  4 servings

STUFFED TAMALE PEPPERS

4 large bell peppers
1 tablespoon oil
1/2 cup chopped onions
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon cumin
1 (28 oz.) can tomatoes
1/2 cup cornmeal
1/2 teaspoon salt
1 cup black beans, canned
1 cup corn
1 cup Cheddar cheese, shredded

Slice tops off peppers, remove seeds and tough inner ribs, and blanch in boiling water for 5 minutes.  Drain and set aside.

Heat oil in a medium saucepan over medium heat.  Add chopped onion and garlic and cook until softened, about 3 to 5 minutes.  Add chili powder and cumin and cook for another minute.  Drain and chop tomatoes, discarding juice.  Add tomatoes to the saucepan along with cornmeal and salt.  Cook, stirring occasionally, until mixture is thick, about 10 minutes.

Drain and rinse beans.  Add beans, corn, and 1/2 cup cheese to the mixture.

Spoon cornmeal mixture into peppers and top with remaining cheese.  At this point you can wrap in foil and store in ziploc bags in the freezer.  Reheating instructions:  Thaw. Remove from freezer bag and foil.  Place on a plate and heat in microwave until heated through.  YIELD:  4 servings

GRILLED CARNE ASADA

3 tablespoons oil
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 large onions, sliced
1 1/2 pounds flank steak
1/2 tablespoon coarse salt
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf, crumbled
1 clove garlic, minced
1 lemon, juiced
1 lime, juiced
12 flour tortillas
salsa
avocados
2 cups Jack cheese, shredded
1/2 cup cilantro

Score the flank steak.  In a small bowl, combine salt, cumin, oregano and bay leaf.  Rub mixture into both sides of steak.  Rub in garlic.  Pound meat, working seasonings into meat.  Place meat in a shallow dish.  Squeeze the juices over both sides and marinate for awhile.

Saute bell peppers and onions in vegetable oil over medium-high heat until tender and beginning to brown.  Add cilantro and stir.

Grill or broil steak, until done to your liking.  Allow to rest 5 minutes.  Slice very thinly on the diagonal.  Heat tortillas in foil in the oven or on the grill.  Fill tortillas with steak, cheese, onion and pepper mix, salsa and avocado slices (if desired).  Roll up and enjoy!  YIELD:  4 servings

** I have marinated the steak, cooked the peppers and onions and frozen it all for later.  Thaw the meat and grill it.  Heat the peppers and onions in microwave. 

BAKED SPAGHETTI CASSEROLE

12 ounces spaghetti
1 pound ground lean ground beef
1 cup onions, diced
1 cup green peppers, diced
2 cups mushrooms, sliced
2 teaspoons dried oregano
1 28 oz. can tomatoes, chopped, liquid reserved
2 cups shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 (10 3/4 oz.) can cream of mushroom soup, condensed
salt and pepper, to taste

Cook the spaghetti noodles.

In a medium-sized pot over medium-high heat, cook the ground beef with the onions, bell peppers, mushrooms and oregano until the meat is browned and the vegetables have softened.  Add the tomatoes and their liquid and simmer, uncovered, for 10 minutes.  Season to taste with salt and pepper.  Remove from heat.

Layer, using 1/2 of the spaghetti noodles, then 1/2 ground beef mixture, then 1 cup cheddar.  Repeat using the second 1/2 of the ingredients.

Mix the condensed soup with 1/4 cup water and distribute evenly spaghetti mixture.  Garnish with Parmesan cheese.  Cover with foil and freeze or bake in 350 degree oven for approximately 45 minutes.  YIELD:  6 servings

CHICKEN ZUCCHINI ALFREDO

From Ellie Krieger

kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 skinless, boneless chicken breasts
freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil.  Heat 1 tablespoon olive oil in a nonstick skillet over medium heat.  Add 1 clove garlic and cook 30 seconds.  Add the zucchini, cover and cook until tender, stirring, about 6 minutes.  Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat.  Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side.  Transfer to a plate.

Cook the pasta in the boiling water.  Drain, reserving 1/2 cup cooking water; return pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl.  Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.  Add the flour-milk mixture and bring to a boil, stirring.  Reduce the heat to low and cook, stirring, 2 minutes.  Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips.  Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.  YIELD:  4 servings

MEXICAN TORTILLA CASSEROLE

2 tablespoons butter
3 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chiles
1/2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
1 dash cayenne pepper
1/2 pound extra lean ground beef
1 large onion, chopped
8 corn tortillas
1/2 pound shredded Cheddar cheese

Sauce:  Melt butter in a small saucepan.  Add flour and stir over medium heat for 1 minute.  Do not brown.  Add chicken broth and milk.  With whisk, stir mixture until it comes to a boil.  Add salt, garlic powder and pepper; continue to cook 1 minute more.  Then add the tomato sauce, green chiles, sugar, chili powder, paprika, oregano, ground cumin and cayenne.  Stir well with whisk.  Cook 2 minutes longer and remove from heat.

Brown beef and onions in a large skillet; drain, then add sauce and mix well.  Spray a baking dish with cooking spray.  Cut each tortilla into 6 pieces and layer half of the tortilla pieces in the bottom of the dish.  Layer half of the meat mixture and half of the cheese.  Repeat layers. 

If freezing, let cool and cover with foil, then freeze.  If cooking, cover with foil and heat in a 375 degree oven approximately 45 minutes, or until hot throughout.  YIELD:  4 servings

BREAKFAST BISCUIT CUPS

1 lb. breakfast sausage, ground (turkey or regular)
1/3 cup onion, finely chopped
6 eggs, scrambled (with milk)
1/2 cup cheddar cheese, shredded
1 (10 count) can flakey biscuits

Preheat oven to 400 degrees.

In a medium non-stick skillet, cook the sausage and onion over medium heat, about 5 minutes or until meat is done.  Drain any excess grease.

Cook the scrambled eggs.

Add the cheese and sausage/onion mixture to the eggs.

Divide the biscuits and place one in each muffin tin coated with non-stick cooking spray.  Divide the meat mixture evenly on top.  Bake for 10 minutes.

To freeze, cool baked cups to room temperature.  Freeze on baking sheet, then transfer to ziploc freezer bags.

To prepare after freezing, heat in 350 degree oven for 10-15 minutes or re-heat in microwave approximately 1 minute.  YIELD:  10 servings

CHICKEN BROCCOLI ALFREDO CASSEROLE

5 ounces broccoli florets
7 ounces penne pasta
3 tablespoons butter
1 clove garlic, minced
3 tablespoons flour
2 1/2 cups milk, warm
1/2 teaspoon basil, dried
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound cooked chicken
3/4 cup Parmesan cheese, grated

Cook broccoli briefly (or if using frozen broccoli like I do, thaw, drain and put in baking dish).

Cook pasta until tender, but still a little firm.

Cook garlic in 3 tablespoons of the butter in a medium saucepan over medium heat for 1 minute.  Stir in the flour and cook, stirring for 1 minute.  Whisk in the warm milk and cook until thickened and bubbly.  Add the basil and nutmeg, season to taste with salt and pepper, then remove from heat, and stir in 1/2 cup Parmesan.

Lightly grease a 13 x 9 baking dish.  Layer pasta, broccoli, chicken and sauce, and sprinkle with remaining Parmesan.  Cover and store in the freezer, or heat in a pre-heated 350 degree oven for 30-35 minutes or until hot throughout.  YIELD:  4 servings

CHOCOLATE CROISSANTS

From Nigella Lawson

1 sheet puff pastry
1 chocolate bar (milk or dark depending on taste)
1 egg beaten

Preheat the oven to 425 degrees.  Unfold the sheet of pastry and then cut it into 6 squares.

Cut each square diagonally to give 2 triangles (they will appear quite small).  Put the triangle with the wider party facing you and the point away from you.

Break off small pieces of chocolate (approx. 1/2 inch) and place about 3/4-inch up from the wide end nearest you.

Then carefully roll from that chocolate loaded end towards the point of the triangle.  You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.

Place the chocolate croissants on a lined baking tray and paint with the beaten egg.  Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.  YIELD:  12 servings

CHEESE ENCHILADAS

1 small onion, diced
2 tablespoons oil
1 (15oz) can tomato sauce
2 cloves garlic, minced
3 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon oregano
1/2 cup chicken or vegetable broth
8 corn tortillas
Oil, for frying tortillas
8 ounces Jack cheese, long pieces, 1 ounce each
4 ounces cheddar cheese, grated
1/4 cup green onions, sliced
Sour cream, for serving

In a saucepan, cook onion in 2 tablespoons oil over medium heat, until tender, about 5 minutes. Add tomato sauce and garlic. Gradually stir in chili powder, cumin, oregano, and broth. Cover and simmer over very low heat for 20 to 30 minutes, stirring occasionally. Pour a small amount in the bottom of the baking dish. Reserve the remainder for the top of the enchiladas.

Fry tortillas briefly in oil and drain on paper towels.

Wrap each tortilla around one chunk of cheese and place in baking dish. Cover with remaining sauce, shredded cheese and green onions. Cover and freeze or bake in 375 degree oven approximately 45 minutes. Serve with sour cream. YIELD: 4 servings

SPINACH-STUFFED LASAGNA RUFFLES

1 (8 oz.) package lasagna noodles, cooked
1 (8 oz.) package cream cheese, softened
2 (10 oz.) packages spinach, thawed and drained
1 1/2 cups Parmesan cheese, grated
1 (15 oz.) container Ricotta cheese
2 cups Mozzarella cheese, shredded
1 1/2 teaspoons Italian seasoning
1/4 teaspoon salt
32 ounces spaghetti sauce, meatless

Beat cream cheese until smooth.  Stir in the spinach, 1 cup of Parmesan, Ricotta, Mozzarella, Italian seasoning and salt.

Spread 1/4 to 1/2 cup of the filling over each cooked noodle.  Roll the noodle up.  Cut each lasagna roll in half.

Pour half of the spaghetti sauce into a lightly greased oven-proof container.  Place the lasagna rolls in the sauce, cut side down.  After placing all the rolls in the pan, top with the remaining sauce and Parmesan cheese.  Cover with foil and either store in the freezer or bake 30-40 minutes in a 350 degree oven.  YIELD:  6 servings

CHILI-GARLIC ROASTED BROCCOLI

From Rachael Ray

1/4 cup extra-virgin olive oil
5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (Montreal Steak Seasoning by McCormick)
1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees.

Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears.  Toss to coat broccoli evenly then transfer to a large nonstick baking sheet.  Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.  YIELD:  4 servings

ROASTED CHICKEN with BALSAMIC VINAIGRETTE

From Giada De Laurentiis

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
salt and freshly ground pepper
1 (4 lb.) whole chicken, cut into pieces (I used 8 bone-in chicken thighs)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped parsley

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend.  Combine the vinaigrette and chicken pieces in a large resealable plactic bag; seal the bag and toss to coat.  Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees.  Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.  Roast until the chicken is just cooked through, about 45 min to an hour.  If your chicken browns too quickly, cover it with foil for the remaining cooking time.  Tranfer the chicken to a serving platter.

Place the baking dish on a burner over medium-low heat (or transfer the liquids to a pan).  Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom with a wooden spoon and mixing them into the broth and pan drippings.  Drizzle the pan drippings over the chicken.  Sprinkle the lemon zest and parsley over the chicken and serve.  YIELD:  6 servings

ORIENTAL GRILLED CHICKEN

1/2 cup fresh orange juice
4 green onions, minced
2 teaspoons ginger root, minced
1 clove garlic, minced
1/3 cup hoisin sauce
1 teaspoon chili oil
1 tablespoon soy sauce
4 large chicken breast halves, pounded to even thickness

Combine first 7 ingredients, mix well.

Place chicken in marinade and store in refrigerator until ready to grill.

Bring chicken back to room temperature and grill until done. YIELD: 4 servings

SPINACH & ARTICHOKE BAKED PASTA

From Rachael Ray

2 (10 oz.) boxes frozen spinach, thawed and drained
salt
1 pound whole-wheat or regular penne pasta or macaroni
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 (10 oz.) box frozen artichoke hearts, defrosted, halved, pat dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
freshly ground black pepper
freshly ground nutmeg
5 oz. Gruyere cheese (or Swiss), shredded (about 1 1/2 cups)
1 cup shredded parmesan cheese

Position oven rack in center of oven.  Preheat the oven to 375 degrees.

Bring a saucepot of water to a boil.  Add salt.  Add the pasta and cook according to package directions.

Heat 2 tablespoons oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes.  Add the artichokes and cook until they are lightly brown.  Add the wine to deglaze the pan.

In a saucepot over medium to medium-high heat, add the butter.  When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg.  Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere or Swiss cheese.  Combine the sauce with the spinach, pasta, and artichoke and stir until just combined.  Transfer the mixture to a baking dish and cover with the remaining cheese.  Cool and store for a make-ahead meal, or bake on a baking sheet 45 minutes or until brown and bubbly on top.  YIELD:  4 to 6 servings

CHICKEN IN LEMON WINE SAUCE

4 boneless, skinless chicken breasts, pounded to even thickness
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, diced fine
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 lemon, juiced and zested
1/2 teaspoon dried thyme
1 teaspoon minced fresh parsley, reserving 2 stems

Dredge chicken in flour mixed with salt and pepper.

Heat oil over medium-high heat. Brown chicken well on both sides, remove chicken, add onion and garlic to the pan, lower heat and cook until onions are very soft, about 8 minutes.

Add the wine, stock, lemon juice, parsley stems, thyme and chicken; bring to a boil, cover and reduce heat to low. Cook over low heat, stirring occasionally to keep chicken from sticking, for about 1/2 hour or until chicken is very tender and sauce has thickened slightly. Remove from heat and sprinkle with minced parsley and lemon zest. Yield: 4 servings

"CHEDDAR CHICKEN & CORN CHOWDER"

1/2 pound bacon, diced
2 pounds boneless skinless chicken breasts, cubed
2 cups onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
7 cups chicken broth
3 medium-large potatoes, cubed
2 cans (15 oz. each) corn, drained
1 cup flour
4 cups milk
2 cups cheddar cheese, shredded
salt and pepper, to taste

Cook bacon over medium heat in a fairly large cooking pot until crisp.  Remove bacon from pan, reserving 2 tablespoons of the bacon grease in the pot.  Crumble bacon and set aside on paper towels to drain.

Raise heat to medium-high and add the cubed chicken and cook (briefly) until lightly browned.  Remove with slotted spoon and set aside.

Add onions and bell pepper to pot.  Lower the heat to medium and cook, stirring occasionally for 5 minutes, or until the vegetables are softened.  Add the garlic and cook 1 minute longer.

Add chicken broth, potatoes, corn and cooked chicken.  Cover and simmer until potatoes are tender, but not yet fully cooked, approximately 10 minutes.

Place flour in a bowl and whisk in milk until smooth and blended.  Add to pot, stir and cook for an additional 15 minutes.  Season to taste with salt and pepper.  Serve topped with cheddar cheese and reserved bacon.  YIELD:  6 servings

"SPINACH ARTICHOKE CALZONES"

From Rachael Ray's Classic 30-Minute Meals

2 cups low-moisture part-skim ricotta cheese
1/4 teaspoon nutmeg
freshly ground black pepper, to taste
1/2 cup grated Parmesan
1 package (10 oz.) frozen chopped spinach, defrosted and squeezed dry
1 can (15 oz.) quartered artichoke hearts in water, drained and coarsely chopped
2 cloves garlic, minced
2 tubes prepared, refrigerated pizza dough (10 oz. each)
2 cups shredded mozzarella cheese
2 cups tomato, marinara or pizza sauce, warmed, for dipping

Preheat oven to 425 degrees.

Combine ricotta, nutmeg, black pepper, Parmesan, spinach, artichoke hearts and garlic in a bowl to make the filling.

Roll both tubes of pizza dough out on 2 separate non-stick cookie sheets and cut each dough in half across.  Spread 1/2 cup mozzarella and up to 1/4 of the filling over half of each rectangle, then fold dough over top of filling; pinch edges firmly to seal.  For a half-moon, pizza parlor look, mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape, then seal by pinching with fingers.  If dough tears, remove a little of the filling and repair.  Repeat process, spacing calzones evenly on a baking sheet, and bake until golden brown, 12 to 15 minutes.  Serve with warm tomato, marinara or pizza sauce for dunking.  YIELD:  4 servings

"BUFFALO CHICKEN SALAD"

From Ellie Krieger's The Food You Crave

1 pound boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce) plus more to taste
2 teaspoons olive oil
1 heart of romaine, cut across into 1-inch strips (about 8 cups)
4 stalks celery, thinly sliced (about 1 cup)
2 medium carrots, coarsely grated (about 1 cup)
2 scallions (green part only), thinly sliced
1/2 cup Blue Cheese Dressing (recipe follows)

Preheat the broiler.

Pound the chicken to an even thickness, then cut the chicken crosswise into 1/2-inch thick strips.  In a large bowl, combine the hot sauce and oil, add the chicken and toss until it is well coated.  Arrange the chicken on a baking sheet and broil until it is cooked through, 4 to 6 minutes total, turning once.

In a large bowl, combine the romaine, celery, carrots and scallions and toss with the dressing.  Divide the greens between 4 plates and top with the warm chicken.  Serve with extra hot sauce on the side.  YIELD:  4 servings

BLUE CHEESE DRESSING:

1/4 cup plain nonfat yogurt
1/4 cup lowfat buttermilk
2 tablespoons mayo
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
salt and freshly ground peppe to taste

Fold a full sheet of paper towel lined into quarters and put it into a small strainer.  Spoon the yogurt onto the paper towel and place over a bowl in the refrigerator for 20 minutes to drain and thicken.

In a medium bowl, whisk the buttermilk and thickened yogurt into the mayo until smooth.  Add the vinegar and sugar and continue to whisk until well combined.  Stir in the blue cheese and season with salt and pepper.  YIELD:  3/4 cup, 6 servings, serving size 2 tablespoons per person

"10 GRAB-AND-GO HEALTHY BREAKFASTS"

From Ellie Krieger

1. Peanut butter on whole-wheat English muffin w/ sliced banana and drizzle of honey

2. A snack bag filled with dried cereal, walnuts and dried cherries

3. A hard-boiled egg (made ahead), tangerine and a handful of whole-grain crackers

4. A stick of part-skim mozzarella cheese, a chunk of whole-grain baguette and some grapes

5. A whole-wheat tortilla sprinkled with reduced-fat cheddar, topped with slices of green apple and rolled up

6. A whole-wheat pita stuffed with lowfat cottage cheese and sliced peaches or blueberries with a drizzle of honey

7. Some smoked salmon, a slice of tomato and a little whipped cream cheese on pumpernickel bread

8.  A single-serving container of lowfat yogurt and a banana

9. A whole-grain frozen waffle, toasted and spread with peanut butter and some unsweetened applesauce

10. Two pieces of whole-grain crisp bread with soft goat cheese and topped with sliced strawberries.

"TURKEY PITA BURGERS"

1 medium red onion, half sliced, half chopped
1 large tomato, sliced
1 cucumber, sliced
1/4 teaspoon cumin seeds
1 teaspoon oil
1 pound ground turkey
3/4 teaspoon cumin
salt and pepper, to taste
1/8 cup water
1/4 cup white wine vinegar
1/2 cup plain lowfat yogurt
3/4 tablespoon dill weed
4 pita breads

In a 12 to 14-inch non-stick pan, combined chopped onion, cumin seeds and oil.  Stir often over medium heat until onion is limp, about 7 minutes, then transfer to a bowl.  Let cool slightly then mix with turkey, cumin, 1/2 teaspoon salt and a generous sprinkling of pepper.  Shape mixture into 4 patties.

Place patties in the pan and cook over medium high heat to brown both sides, about 6 minutes total, turning once.  Drain and discard any fat; then add 1/8 cup water and 1/8 cup vinegar.  Reduce heat and simmer until patties are no longer pink in center.

In a small bowl, stir together yogurt, 1/8 cup white wine vinegar, 3/4 tablespoon dill weed and dash of salt.  Wrap pita breads in foil and place in a 250 degree oven until hot, about 15 minutes.  Serve turkey patties in pitas with tomato slices, onions, cucumbers and yogurt sauce.  YIELD:  4 servings

"TURKEY CUTLETS w/ CRANBERRY CURRANT SAUCE"

8 pieces turkey cutlets (about 3 oz. each)
1 tablespoon oil
2/3 cup currant jelly
1/2 cup heavy cream
1 cup turkey or chicken stock
1/4 cup dried cranberries
3 teaspoons prepared horseradish
1 1/2 teaspoons Dijon mustard
salt and pepper, to taste
2 tablespoons minced chives

Pound turkey cutlets to 1/4 inch thick.

Heat oil in a large saute pan over medium-high heat and add turkey cutlets in a single layer.  Cook briefly on each side, just until cooked through.  

Sauce:  In a small saucepan, heat the currant jelly, cream, turkey or chicken stock, and dried cranberries and cook until thickened and syrupy.  Then add the horseradish and mustard and season to taste with salt and pepper.  Pour over turkey slices, garnish with minced chives and serve.  YIELD:  4 servings

**You can freeze this - after cooking turkey and sauce, let cool, put turkey in container and pour sauce over.  Cover and store in freezer.  When ready to eat, thaw and re-heat.

"CHINESE CHICKEN with PEPPERS AND PINEAPPLE"

1 pound boneless, skinless chicken breasts
1 large red bell pepper, sliced
1 large green bell pepper, sliced
2 cups celery, chopped diagonally
1 medium onion, sliced
1 cup low-sodium chicken broth
1 tablespoon brown sugar
1 teaspoon Chinese 5-spice powder
2 cloves garlic, minced
1 16 oz. can pineapple chunks
1/4 cup low-sodium soy sauce
2 tablespoons apple cider vinegar
2 teaspoons cornstarch
white or brown rice, for serving

Cut chicken into strips.

Spray a large non-stick skillet with cooking spray.  Heat over medium-high heat and saute chicken strips just until browned lightly.  Remove chicken from pan and set aside.

Combine bell peppers, celery and onion and saute in skillet the chicken was cooked in.  Add chicken broth, brown sugar, 5-spice powder and garlic, then cover and cook for 2 minutes; uncover, and cook, stirring often until almost all of the liquid is evaporated.

Drain pineapple, reserving juice.  Mix juice with soy sauce, vinegar and cornstarch, making sure to dissolve cornstarch.  Stir into vegetables in skillet, along with the pineapple and cooked chicken strips.  Cook over medium-high heat until sauce thickens, about 2 minutes.  Serve over white or brown rice.  YIELD:  4 servings

If you want to freeze this, let cool and place in container.  When ready to eat, thaw then microwave or heat on stovetop on medium setting, stirring occasionally just until heated through.

"PESTO CHICKEN PASTA"

linguine (regular or whole wheat)
pesto
grilled or roasted chicken, sliced
canned stewed tomatoes

Cook pasta and drain stewed tomatoes.  Mix hot pasta, pesto, chicken and tomatoes and serve.

"RITZY CHICKEN NUGGETS"

From Nigella Lawson

2 big chicken breasts
1 cup buttermilk
1 3/4 cup cracker crumbs (recommended: Ritz crackers)

Pound the chicken breasts until they are thin, then slice into about 6 to 8 slices.  Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinate for up to 2 days.

When you are ready to cook them, preheat oven to 425 degrees.

Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs.  Coat them well before laying them on a lined baking sheet.  Bake for 15 to 20 minutes.

**They can be frozen once marinated and crumbed.  If cooking from frozen, add 5 minutes to the oven cooking time.

**You can also cook them, let cool, then freeze and re-heat just like you would store-bought nuggets.

"BARBECUED KOREAN CHICKEN"

From Fit and Fast Meals in Minutes

2 1/2 lbs. boneless, skinless chicken thighs
1/2 cup low-sodium soy sauce
1/2 cup rice wine vinegar
4 medium cloves garlic, crushed
4 teaspoons Dijon mustard
2 teaspoons chopped fresh ginger
dash of freshly ground pepper
3 tablespoons toasted sesame seeds, for garnish

Prepare grill or broiler.

Place chicken thighs in a ziploc bag.  Add the soy sauce, vinegar, garlic, mustard, ginger and black pepper.  Seal the bag and gently shake to combine ingredients.  Marinate at least 15 minutes, turn the bag over, and marinate at least 15 minutes longer.  You can marinate up to a day before also.

Remove chicken from marinade and reserve marinade.  Pat chicken dry with a paper towel.  Place on grill or under a broiler.  Barbecue until done.  Sprinkle with sesame seeds.  YIELD:  6 servings

**White vinegar diluted with a little water can be used instead of rice wine vinegar.

"WALDORF WRAP"

From Fit and Fast Meals in Minutes

1 1/2 tablespoons reduced-fat mayo
1 tablespoon lemon juice
salt and freshly ground black pepper
2 tablespoons broken walnut pieces
1 small red apple, cored and cut into quarters (about 1 cup)
1 celery stalk, sliced (about 1/2 cup)
2 10-inch whole wheat tortillas
1/4 pound cooked, boneless skinless chicken strips

Mix mayo and lemon juice.  Add salt and pepper to taste.  Coarsely chop the walnuts, apple quarters and celery in a food processor or by hand.  Add to the bowl.  Toss well.  Place tortillas on a countertop and spread the apple mixture evenly over them.  Place the chicken strips on top.  Fold in the ends and roll up each tortilla lengthwise to make the wrap.  Cut them in half and place on two plates.  YIELD:  2 servings

CARROT CAKE CUPCAKES w/ LEMONY CREAM CHEESE FROSTING"

From Ellie Krieger's The Food You Crave

3/4 cup whole-wheat pastry flour or regular whole-wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural unsweetened applesauce
1/2 teaspoon vanilla extract
1 1/2 cups finely shredded carrots (about 2 carrots)
1/4 cup chopped walnuts

For the frosting:

4 ounces Neufchatel cheese (reduced-fat cream cheese), softened
3/4 cup powdered sugar
1/2 teaspoon finely grated lemon zest

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners.

In a medium bowl, sift together both flours, the baking soda, salt and spices.  In a large bowl, whisk together the oil, brown sugar, and eggs until well combined.  Whisk in the applesauce, vanilla and carrots.  Add the dry ingredients and mix until just combined.  Stir in the walnuts.

Divide the batter between the muffin cups.  Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes.  Transfer to a wire rack to cool completely.

To make the frosting, with an electric mixer, beat together the cream cheese, powdered sugar and lemon zest until smooth and creamy.  Frost the cooled cupcakes.  The cupcakes should be stored in the refrigerator where they will keep for about 3 days.  YIELD:  12 cupcakes

HONEY MUSTARD TURKEY ROLL-UPS

From Ellie Krieger's The Food You Crave

2 teaspoons Dijon mustard
2 teaspoons honey
8 slices turkey breast (about 8 oz.)
2 large red-leaf lettuce leaves, spine removed and each leaf torn into 4 pieces
1/4 large English cucumber, seeded and cut into 3-inch-long sticks
1/4 large red bell pepper, cut into thin strips
8 large basil leaves

In a small bowl, mix together the mustard and honey until well combined.

Lay a slice of turkey on a plate or cutting board.  Spread 1/2 teaspoon of the honey-mustard along the turkey about  2 inches from the end of the slice.  Place a piece of lettuce on top of that, then a couple of sticks of cucumber and slices of red pepper.  Top with a basil leaf and roll it all up in the turkey.

Repeat with the remaining ingredients.  These may be prepared several hours in advance and stored, covered, in the refrigerator.  YIELD:  8 roll-ups, 2 per person