3-Cheese Pasta Bake

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)

Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

RECIPE TIPS

Easy Substitution: Substitute 2 cups your favorite shredded cheese for the 2-cheese blend.

Serving Suggestion: Serve with a Caesar salad. For dessert serve red grapes.


At a Glance
Source: Campbell's Kitchen
Prep: 20 minutes
Bake: 20 minutes
Cost per recipe: $8.69
Makes: 4 servings (about 1 1/2 cups each)

Nutrition per Serving
Calories: 577
Fat: 24g
Fiber: 4g
Protein: 26g
Sodium: 1080mg

3-Cheese Pasta Bake

Easy Chicken & Cheese Enchiladas

I haven't made this one yet, but I thought it looked pretty yummy.

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 6

Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love.

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions:

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
   

Recipe Tips:

Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.

Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.

Using Campbell's® Condensed 98% FF Cream of Chicken Soup: : Calories 303, Total Fat 14g, Saturated Fat 6g, Cholesterol 62mg, Sodium 783mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 20g, Vitamin A 18%DV, Vitamin C 5%DV, Calcium 14%DV, Iron 10%DV

At a Glance
Source: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Cost per recipe: $8.54
Makes: 6 servings (1 enchilada each)

Nutrition per Serving
Calories: 323
Fat: 14g
Fiber: 4g
Protein: 20g
Sodium: 943mg

Campbell's Kitchen: Easy Chicken & Cheese Enchiladas

Apple & Sage Pork Chops

I bought one of those McCormick packages that has all of the spices you need for a recipe included in little containers...totally cool. It was so yummy too. I cooked it with some sliced potatoes that had seasoning on top that I also bought in a packet up by the fruit section in WM. Then I made the delicious Shoney's Broccoli Casserole and some yeast rolls. Yum! Here are the ingredients, but the first ones are included in the package if you buy it. If not, you can use these if you have them already in your pantry.

PREP TIME: 15 minutes
COOK TIME: 20 minutes
Makes 4 servings.

Package includes:

1 1/2 tsp. McCormick Rubbed Sage
1 tsp. McCormick Minced Garlic
1 tsp. McCormick Thyme Leaves
1/2 tsp. McCormick Ground Allspice
1/2 tsp. McCormick Paprika

You will need:

1 tbsp. flour
1 tsp. salt
4 boneless pork chops, 1-inch thick (about 1 1/4 lbs)
2 tbsp. olive oil
1 medium onion, thinkly slice (I used onion powder and skipped the directions)
2 red apples, thinly sliced
1/2 cup apple juice
1 tbsp. brown sugar

Directions:

1. MIX flour, all of the Spices and salt in small bowl. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour.
2. COOK pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender (I used onion powder and added before the apples). Add apples, cook and stir 2 minutes.
3. STIR in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Sugar Free Peanut Butter Pie

1 large vanilla instant pudding
1½ cup milk
4 ounces cream cheese
8 ounce sugar free cool whip
4 table spoons peanut butter

Mix first two ingredients together. Once mixed add other ingredients. Put in large graham cracker crust or two small.

Drizzle with sugar free chocolate syrup.

The Devil's Cupcakes

O - M - G these cupcakes are the best things I've ever eaten!! They are actually called Black Bottom Cupcakes from allrecipes.com, but I renamed them to The Devil's Cupcakes. It was fitting, since they are the devil when it comes to fat...and they are made with Devil's food cake mix. These are a must try!!!!

I made my notes in Pink for what I did to them instead.

Easy Black Bottom Cupcakes (The Devil’s Cupcakes)

Original Recipe Yield 2 dozen cupcakes

Ingredients
• 1 (18.25 ounce) package devil's food cake mix
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven according to directions on cake mix package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips *I meant to use mini chips, but I picked up the wrong bag*.

2. Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions (19-20 minutes) or until the cream cheese mixture just starts to turn a light golden color. *I dropped a spoon of the cream cheese mixture in the chocolate mix, so that it would bake up around it. I didn’t use it for the icing. I made homemade cream cheese icing. Recipe below.*

Cream Cheese Icing

• 1/2 cup of melted butter *I forget if this is the whole stick, but I used a whole stick of butter*
• One 8 ounce package of cream cheese, softened
• 1 teaspoon of vanilla
• One 1 pound box of confectioners' sugar *I used 3 cups of confectioners’ sugar, which is 1 ½ lbs.*

Directions:

Combine the butter, cream cheese and vanilla, mixing well. Gradually add confectioners' sugar, beating well until smooth. Spread on cooled cupcakes.

*You can do less confectioners’ sugar, but it will be more cream cheese tasting. I wanted mine creamier.*

Cherry Limeade Punch

1 can frozen limeade concentrate
1 bottle Sprite
1 jar of maraschino cherries
1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

From: Kelly's Korner Blog

Pepper Jack Cheesy Mac

I haven't tried this one yet, but who doesn't love a new recipe for some macaroni! One of my favorites. I hope to try this really soon.

2 cups (8 oz) dry elbow macaroni
2 cups (8 oz) shredded cheddar cheese
2 cups (8 oz) shredded Pepper Jack cheese, divided
1 can (12 fl oz) Carnation Evaporated Milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips
1/4 to 1/2 teaspoon crushed red pepper (optional)

PREHEAT oven to 350 degrees. Lightly grease 2 1/2-quart casserole dish

COOK macaroni in large saucepan according ot package directions; drain. Return to saucepan.

ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.

BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.