Makes 4 Servings

2 cans HORMEL® Premium chunk Breast of Chicken (10 oz. each), drained and flaked

1 T. Meijer low sodium taco seasoning mix

2 T. Water

1 can Meijer red kidney beans (15 oz.), drained and rinsed

1 can Meijer salt free corn, drained

6 cups DOLE Just Lettuce or Greener Selection

1 cup Kraft 2% shredded Cheddar cheese

1 tomato, diced

1 avocado, diced

1 cup Meijer salsa, drained

½ cup Meijer light sour cream

1. In a large skillet, combine chicken, taco seasoning, and water. Simmer over low heat for 3-5 minutes. Add beans and corn. Heat until warmed through.
2. Place 1-1/2 cups lettuce onto individual serving plates. Top lettuce with chicken mixture and add cheese, tomato and avocado.
3. In a small bowl, combine salsa and sour cream. Drizzle dressing over salad and serve with whole grain tortilla chips.

Source: www.hormel.com

Nutrition Facts per Serving: 435 calories; 13g fat; 38g carbohydrates; 42g protein; 72mg cholesterol; 875mg sodium; 10g fiber

Chicken Pesto Pizza

Makes 4 servings

1 prepared pizza crust

½ cup prepared pesto sauce

½ cup finely minced sun-dried tomatoes

1 Hormel® Premium Chunk Breast of Chicken (5 oz. can), drained and flaked

1 small bell pepper thinly sliced into rings

1 cup Meijer shredded mozzarella cheese

¼ cup Meijer grated parmesan cheese

Crushed red pepper flakes, if desired.

Place pizza crust on baking pan. Spoon pesto sauce over surface of crust. Top with remaining ingredients. Bake at 400°F 12 to 15 minutes or until cheese is melted and edges are lightly browned.

Source: www.hormel.com

Hazelnut Biscotti

Makes 16 biscotti

3/4 cup Meijer all purpose flour

1/3 cup hazelnuts, toasted, skinned and coarsely chopped

1/4 cup Meijer firmly packed light brown sugar

2 T. Meijer granulated sugar

1/2 t. Meijer cinnamon

1/2 t. Meijer baking powder

1/4 t. salt

1 egg, slightly beaten

3 T. Bertolli® Extra Light™ Tasting Olive Oil

Preheat oven to 350° F. Spray baking sheet with Meijer nonstick cooking spray; set aside.
In large bowl, combine flour, hazelnuts, sugars, cinnamon, baking powder and salt. Stir in egg blended with olive oil. On lightly floured surface, knead gently. On prepared baking sheet, shape dough into flat log, about 9 x 3 x 1/2-inches.
Bake 20 minutes. On wire rack, cool 10 minutes. On cutting board, cut into 1/2-inch-thick diagonal slices. On baking sheet arrange cookies cut side down. Reduce oven temperature to 300° F. Bake an additional 15 minutes. On wire rack, cool completely.

Source: www.bertolli.com

Nutrition Information per serving: Calories 80, Fat 4.5g, Cholesterol 15mg, Sodium 55mg, Total Carbohydrate 9g, Dietary Fiber 0g, Protein 1g

Easy Linguine with Red Clam Sauce

Makes 4 servings

1 T. Bertolli® Classico™ Olive Oil

1 clove garlic, finely chopped

2 cans (10 oz. ea.) chopped clams, drained (reserve 1/4 cup liquid)

1/4 cup dry white wine or chicken broth

1 jar Bertolli® Mediterranean Olive with Sundried Tomatoes Sauce

1/4 t. crushed red pepper flakes

2 T. finely chopped fresh parsley (optional)

8 oz. Meijer linguine or spaghetti, cooked and drained

In 12-inch skillet, heat Olive Oil over medium-high heat and cook garlic 30 seconds. Stir in clams, reserved liquid and wine. Bring to a boil over high heat. Cook 5 minutes or until liquid is reduced slightly. Stir in Sauce and red pepper flakes; return to a boil. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in parsley and serve over hot linguine.

Source: www.bertolli.com

Mediterranean Tuna Pita

Makes 4 servings

2 cans (6 oz. each) BUMBLE BEE Tuna, drained
1/4 cup Meijer plain low fat yogurt
1/4 cup Meijer light mayonnaise
2 T. finely chopped onion
1 t. dry basil
1/2 t. Meijer garlic powder
1/4 t. Meijer black pepper
1 sliced tomato
1/4 cup sliced Meijer olives
2 pita whole grain bread rounds

Combine tuna, yogurt, mayonnaise, onion and seasonings; mix well. Cut pita bread in-half; split to form pockets. Fill pockets with tomato, cucumber, tuna mixture and olives.
Try it with Skinless and Boneless Salmon!

www.bumblebee.com

Tuna Torpedos

Makes 4-6 servings

1 loaf (1 pound) French or Italian bread, halved lengthwise
1/4 to 1/3 cup Meijer light mayonnaise
1/2 t. Italian herb seasoning
Lettuce leaves
8 tomato slices
1 can (12 oz.) BUMBLE BEE Solid White or Chunk Light Tuna, drained and flaked
2 T. minced onion
1 cup Meijer shredded mozzarella cheese
In hot oven or broiler, toast bread; spread both halves with mayonnaise. Sprinkle with herb seasoning. On bottom halves arrange lettuce leaves and tomato slices. Top with tuna, onion and cheese. In hot oven or broiler, heat bread until cheese melts. Place halves together to make a torpedo; slice into serving pieces. Prep Time: 15 minutes

www.bumblebee.com

Green Tea Smoothie

Makes 2 servings

½ cup boiling water

3 Lipton® Green Tea with Mandarin Orange Flavor Pyramid Tea Bags

2 T. Meijer sugar

1/2 cup Vanilla Frozen Yogurt

1 cup ice cubes (about 6 to 8)

Pour boiling water over Lipton® Green Tea with Mandarin Orange Flavor Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze, then stir in sugar; chill.
In blender, process tea with Ice Cream. Add ice cubes, one at a time, and process until blended. Serve immediately.

Source: www.lipton.com

Nutrition Information per serving: Calories 120, Fat 2.5g, Cholesterol 10mg, Sodium 25mg, Carbohydrate 24g, Fiber 0g, Protein 2g

Garden Tea Soup

Makes 6 servings

2 cups boiling water

2 Lipton® Green Tea Bags

1 T. Bertolli Olive Oil

4 cloves garlic

1 T. dried thyme leaves, crushed

1 bay leaf

1 box (32. oz.) vegetable broth

1 box (10 oz.) Meijer frozen mixed vegetables

½ cup Meijer rice

½ t. salt

1 T. lemon juice

Pour boiling water over Lipton ® Green Tea Bags and brew 2 minutes. Remove Tea Bags; set aside. In 4-quart saucepot, heat Olive Oil over medium heat and cook garlic, stirring frequently, until golden. Add thyme and bay leaf; cook 30 seconds. Add broth, brewed tea and mixed vegetables. Bring to a boil over high heat. Stir in rice and salt. Simmer covered 20 minutes or until rice is tender. Remove bay leaf and garlic; stir in lemon juice. Season to taste with salt and pepper.

Source: www.lipton.com

Nutrition Information per serving: Calories 130, Fat 2.5g, Cholesterol 0mg, Sodium 800mg, Carbohydrate 24g, Fiber 4g, Protein 3g

Baked Apple, Raisin Oatmeal

Makes 8 servings

2-2/3 cups Meijer old-fashioned oats

½ cup Meijer raisins

¼ cup Meijer Organics pure maple syrup

2 t. Meijer cinnamon

¼ t. salt

4 cups 8^th Continent® original or vanilla soymilk

2 medium unpeeled apples or pears, chopped (2 cups)

Additional soymilk, if desired

Chopped walnuts, if desired

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In casserole, stir together oats, raisins, syrup, cinnamon, salt, soymilk and apples.
2. Bake uncovered 45 to 50 minutes or until most of liquid is absorbed. Pour additional soymilk over each serving; sprinkle with walnuts.

Source: www.8thcontinent.com

Key Lime Strawberry Parfaits

Makes 6 servings

2 T. Meijer graham cracker crumbs

1 t. Meijer sugar

1 t. Meijer butter or trans-fat-free margarine, melted

1-1/2 cups 8^th Continent® vanilla soymilk

½ cup Meijer sugar

¼ cup Meijer cornstarch

¼ cup bottled Key lime juice orlime juice

½ t. finely grated lime peel

2 cups Meijer frozen fat-free whipped topping, thawed

1-1/2 cups sliced strawberries

Additional whipped topping, if desired

1. In small bowl, stir together crumbs, 1 teaspoon sugar and melted butter; set aside.
2. In 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
3. Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes or until cool, stirring occasionally.
4. Gently fold 2 cups whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon graham cracker crumb mixture. Arrange 2 tablespoons strawberries over graham cracker mixture. Repeat layers. Top each with dollop of additional whipped topping.

Source: www.8thcontinent.com

Antipasto Salad

Makes 4 servings

1 small clove garlic, finely chopped
2 T. Meijer balsamic vinegar
1/4 cup Bertolli extra virgin olive oil
1 T. chopped fresh basil or 1 teaspoon dried basil, crushed
Salt and black pepper
1 pkg. (8 oz.) DOLE® Mediterranean Salad Blends
1 jar (6 oz.) artichoke hearts, packed in water, halved
4 oz. light mozzarella cheese, cut into 1/2-inch cubes
1/2 cup thinly sliced red onion
8 DOLE Strawberry Tomatoes, halved
12 Meijer large pitted black olives
3 oz. light dry salami (about 15 slices), cut into strips
1/2 medium DOLE Red Bell Pepper, cut into thin strips

Whisk garlic, vinegar, and oil in small bowl. Add basil, and season with salt and pepper. Combine salad blends and vinaigrette in large bowl; toss to coat. Divide salad between 4 plates and arrange remaining ingredients around the salad. Source: www.dole.com

Nutrition Information per serving: Calories 373, Fat 28g, Cholesterol 26mg, Sodium 526mg, Carbohydrate 16g, Fiber 2g, Protein 16g

Baby Lettuces with Green Apple, Walnuts and Dried Cranberries

Makes 4 servings

2 t. fresh lemon juice
1/2 cup Meijer vanilla or plain low fat yogurt
1/4 t. curry powder
1/2 to 1 t. sugar
2-1/2 T. Bertolli extra-virgin olive oil
Salt and black pepper
1 pkg. ( 5 oz.) DOLE® Baby Lettuces or (7 oz.) Baby Romaine Salad Blends
1 DOLE Green Apple halved, cored, and thinly sliced
1/2 cup Meijer walnuts, toasted and coarsely chopped
1/3 cup dried sweetened cranberries

Mix lemon juice, yogurt, curry powder, and sugar in small bowl. Whisk in olive oil, and season with salt and pepper. Combine salad blends, apple slices, walnuts, and cranberries in large bowl. Add yogurt dressing; gently toss to coat. Source: www.dole.com

Nutrition Information per serving: Calories 270, Fat 19g, Cholesterol 2mg, Sodium 604mg, Carbohydrate 24g, Fiber 4g, Protein 4g

Easy Vegetable Pita

Makes 4 servings

2 cups Mann’s Broccoli Cole Slaw

2/3 cup hummus, purchased or homemade

4 t. jalapenos, fresh and finely chopped

2 whole wheat pita breads, (6 inches in diameter)

4 large tomato slices

In a medium bowl, mix together Mann's Broccoli Cole Slaw, hummus, and jalapeno peppers. Using kitchen scissors or a sharp knife, cut pita breads in half. Fill each pita half with 1 or 2 tomato slices and 1/2 cup of the broccoli slaw-hummus mixture. Source: www.mannpacking.com

Nutrition Information per serving: Calories 174, Fat 5g, Cholesterol 0mg, Sodium 353mg, Carbohydrate 27g, Fiber 5g, Protein 7g

Vegetable Medley Torta

Makes 4 servings

4 cups Mann’s Vegetable Medley

1 large red-skinned potato, finely chopped

¼ cup green onions

1 T. pimiento, diced

1 cup 2% shredded sharp cheddar cheese

5 eggs

1 cup Meijer low fat milk

¼ t. salt 1 t. black pepper, freshly ground

½ cup Meijer salsa, if desired

1. Preheat oven to 350° F. In a 9-inch square greased baking dish, arrange Mann's Vegetable Medley in a single layer. Top with even layers of potato, green onions, pimiento and cheese.
2. In a medium bowl, combine eggs, milk, salt and pepper; whisking to blend. Pour over vegetable mixture. Bake until the vegetables are crisp-tender and lightly browned on top, about 45 minutes. Insert a knife into the center of the torta. If the knife shows no evidence of uncooked egg, the torta is cooked thoroughly.
3. Let cool 5-10 minutes before cutting into squares. Serve hot, at room temperature or cold, with salsa as an accompaniment. Source: www.mannpacking.com

Nutrition Information per serving: Calories 275, Fat 12g, Cholesterol 300mg, Sodium 636mg, Carbohydrate 22g, Fiber 7g, Protein 22g

Zesty Cornmeal Muffins

Makes 12 muffins

¾ cup Meijer all purpose flour

¼ cup soy flour

1 cup yellow cornmeal

¼ cup Meijer sugar

4 t. Meijer baking powder

1 t. salt

1 t. chili powder

1 cup Soy Dream

¼ cup Meijer canola oil

2 egg, slightly beaten

¾ cup shredded 2% cheddar cheese

14 cup chopped green chilies

¼ cup chopped jalapeno peppers

Preheat oven to 425° F. Coat muffin pan with Meijer vegetable cooking spray. In medium bowl, combine flours, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, stir together Soy Dream, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan. Bake 18 to 24 minutes or until toothpick in center comes out clean. Remove muffins from pan and cool on wire rack.

Source: www.tastethedream.com

Rice Dream French Toast

Makes 2-3 servings

1-1/2 cup Rice Dream Classic Original

4-6 slices Meijer whole wheat bread

3 T. arrowroot powder or 2 eggs

3-4 T. oleic safflower oil or butter

1 t. Meijer cinnamon

In a wide bowl, whisk together Rice Dream, cinnamon, and eggs or arrowroot. Cut bread into triangles; soak bread in the Rice Dream mixture until softened, 1-3 minutes. Heat portions of the oil or butter in a frying pan or griddle, over medium - high heat. Add several pieces of the soaked bread; do not overcrowd the pan. Cook evenly on both sides for 2-3 minutes or until each is browned. Serve immediately with your favorite fruits, jam or maple syrup.

Source: www.tastethedream.com

Velvet Curry Chicken with Creamy Vegetables

4 medium red potatoes cut into cubes
1 lb. boneless, skinless chicken breast
1 T. extra virgin olive oil
1 red onion, chopped
3 T. Thai Kitchen Spicy Thai Chili Sauce
1 can (14 fl. oz.) Thai Kitchen Premium Coconut Milk
1 ½ cup fresh green beans, trimmed
1 cup snow peas, trimmed
1 ½ cup pineapple chunks
2½ tbsp brown sugar
2 T. Thai Kitchen Premium Fish Sauce
1 T. Thai Kitchen Red Curry Paste
2 T. fresh basil, finely chopped

1. Steam potato cubes until soft and done.
2. Cut chicken into bite-size pieces. Heat oil in wok until hot, add chicken and onion. Cook and stir for five minutes. Stir in chili sauce and coconut milk; cook and stir for an additional one minute.
3. Stir in green beans, snow peas, pineapple, brown sugar, fish sauce and red curry paste, cook and stir for 8 minutes or until ingredients are tender and cooked.
4. Stir in steamed potatoes and cook until steaming hot. Sprinkle basil over the surface and serve.

Source: www.thaikitchen.com

Chocolatey Vanilla Boost Shake

Makes 1 serving

1/2 cup chocolate Boost drink
1/2 cup vanilla ice cream*

1. Place Boost and ice cream in blender.
2. Blend until well mixed.
3. Pour into glass and serve.

Mix ‘N Match Tip:
Shakes are an easy way to incorporate Boost into your diet, and they taste great! Best of all, you can make just about any flavor you want. Just blend 1/2 cup of any flavor Boost with 1/2 cup of your favorite flavor of ice cream! For example, if you want a Double Strawberry Shake, just mix strawberry Boost with strawberry ice cream. If you prefer a lighter flavor, mix vanilla Boost with strawberry ice cream. Calories: 305

The choices are endless and they’re all yours! Tell us your favorites at www.boost.com.

Boost Café Au Lait

Makes 2 servings

1-1/2 cups vanilla Boost drink
1 T. or less instant coffee
1/4 cup boiling water
1. Dissolve 1 Tbsp instant coffee in 1/4 cup boiling water.
2. Add to vanilla Boost. Serve in cups. Calories: 180/serving. Source: www.boost.com

Please consult your physician or healthcare provider with any health-related concerns, including changing your diet or starting an exercise routine. Information found at Meijer.com should never replace your doctor's advice or care.

©Copyright 1996-2006 Meijer Great Lakes Limited Partnership

Serves 4

1 (3-oz.) pouch or 1 (6-oz.) can StarKist Albacore Tuna (if using cans, drained and chunked)
⅓ c celery, diced
¼ c Planters walnuts, pecans, or almonds, chopped
½ c Meijer Light Mayonnaise
¼ c Meijer raisins or ½ c grapes, halved
½ t dried dillweed
To taste Salt and pepper

2 whole wheat pitas, halved

Curly-leaf lettuce leaves

In a medium bowl, combine tuna, mayonnaise, celery, raisins, nuts, and dill; mix well. Add salt and pepper. Line each pita pocket with leaf lettuce; fill with 1/4 tuna mixture.

Marinated Tuna Burgers

Serves 6

1 (7-oz.) pouch or 2 (3-oz.) pouches or 2 Cans (6-oz.) StarKist Chunk Light or Albacore Tuna (if using cans, drained and chunked)
1 c Kraft Reduced Fat 2% Milk Shredded Cheddar cheese
½ c Kraft Fat Free Peppercorn Ranch salad dressing
1 T Meijer olive oil
1½ c Meijer bread crumbs, divided
1 Meijer egg, lightly beaten
¼ c green onion, sliced

In a medium bowl, combine tuna, ¾ c bread crumbs, cheese, egg, salad dressing, and onion. Form six patties; coat each side with remaining ¾ c bread crumbs. Heat oil in non-stick skillet over medium heat. Cook patties 3-5 minutes on each side until golden brown. Serve on Meijer Light Wheat Hamburger Buns with lettuce, tomatoes, and onion slices.

Adapted from www.starkist.com

Herb Roasted Vegetables

Serves 8

6 c assorted cut-up vegetables (1 1/2-inch chunks), such as red onion, potatoes, red bell pepper, yellow squash or zucchini

2 T Meijer olive oil

2 T McCormick® Salt Free All-Purpose Seasoning

½ t McCormick® Thyme Leaves

½ c shredded Swiss cheese (optional)

1. Preheat oven to 450°F.

2. Toss vegetables with oil in large bowl. Sprinkle seasonings over vegetables; toss to coat. Spread vegetables in single layer in foil-lined 15x10-inch pan.

3. Roast 30 minutes. If adding cheese, sprinkle over vegetables during last 5 minutes of baking.

Chunky Chicken Chili

Serves 6

1 T Meijer olive oil

1¼ lb boneless skinless chicken breasts, cut into 1/2-inch cubes

1 pkg McCormick® Less Sodium Chili Seasoning Mix

2 cans (8 oz) Meijer tomato sauce

1 can (14½ oz) Meijer kidney beans, rinsed and drained

1 can (11 oz) Meijer whole kernel corn, undrained

1 t McCormick® Ground Cinnamon

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

2. Stir in remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

Adapted from www.mccormick.com

No-Bake Orange Cream Cheesecake

Serves 16

CRUST:

1 c Meijer graham cracker crumbs

3 T Meijer melted butter or canola oil

3 T Equal® Spoonful*

CHEESECAKE:

1 c Meijer orange juice

1 envelope (1/4 ounce) unflavored gelatin

2 pkg Meijer (8 oz each) reduced-fat cream cheese, softened

1 c Meijer part-skim ricotta cheese

¾ c Equal® Spoonful**

1 t orange extract (optional)

2 c Meijer light whipped topping, thawed, if frozen

1 can (11 oz) Meijer Mandarin oranges, drained, coarsely chopped

Oranges sections (optional)

Whipped topping (optional)

1. For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal®. Press mixture onto bottom of a 9-inch springform pan. Bake in preheated 350° F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2. For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal® and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust.
3. Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.

Nutritional Information

Calories 152, Protein 6 g , Carbohydrates 11 g, Fat 10 g, Cholesterol 31 mg, Sodium 158 mg. Food Exchange: 1/2 milk, 1 starch, 2 fat

No Cook Strawberry-Kiwi Jam

Serves 40

1½ c Equal® Spoonful

1 pkg (1.59 oz.) Ball Fruit Jell Freezer Jam Pectin

2 c fresh strawberries, crushed*

2 c peeled diced kiwi

1. Combine Equal® Spoonful and Ball Fruit Jell in large bowl until well blended. Add fruit to dry mixture. Stir 3 minutes.
2. Ladle jam mixture into 5 clean 8 oz. jars, leaving 1/2-inch headspace. Cover with lids. Let stand at room temperature until thickened, about 30 minutes. Refrigerate up to 3 weeks. For longer storage, freeze up to 1 year.

Nutritional Information

Calories 14, Protein <1 g, Carbohydrates 3 g, Fat 0 g, Cholesterol 0 mg, Sodium 12 mg

Adapted from www.equal.com

Creamy Yogurt Fluff

Serves 5

¾ c boiling water

1 pkg. (4-serving size) JELL-O Brand Black Cherry Flavor Sugar Free Low Calorie Gelatin

Ice cubes

½ c cold water

1 c Meijer plain nonfat yogurt

½ t Meijer vanilla (optional)

1. Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.

2. Add yogurt and vanilla; stir with wire whisk until well blended. Pour evenly into 5 individual dessert dishes.

3. Refrigerate 30 minutes or until firm.

Nutrition Information

Calories 30 Total fat 0g Saturated fat 0g Cholesterol 0mg Sodium 80mg Carbohydrate 3g Dietary fiber 0g Sugars 3g Protein 3g Vitamin A 0%DV Vitamin C 0%DV Calcium 8%DV Iron 0%DV

Monkey Shake

2 c Meijer fat free milk

1 ripe banana, peeled, cut into chunks

1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

2 c crushed ice

1. Pour milk into blender container. Add remaining ingredients; cover. Blend on high speed 30 seconds or until smooth.
2. Serve immediately. Or, cover and refrigerate up to several hours; stir before serving. (Mixture thickens as it stands. Thin with additional milk, if desired.)

Diet Exchange:

1-1/2 Carbohydrate

Nutrition Information

Calories 100 Total fat 0.5g Saturated fat 0g Cholesterol 5mg Sodium 380mg Carbohydrate 21g Dietary fiber 2g Sugars 10g Protein 5g Vitamin A 6%DV Vitamin C 6%DV Calcium 15%DV Iron 6%DV

Adapted from www.kraftfoods.com/jello

Snackwell’s Tiramisu

Serves 8

1 pkg. (8 oz.) Meijer Fat Free Cream Cheese, softened

½ c brewed Meijer Coffee, cooled, divided

1 T Meijer powdered sugar

½ t Meijer vanilla

1 tub (8 oz.) Meijer Whipped Topping, thawed, divided

10 SNACKWELL'S Sugar Free Shortbread Cookies, divided

1. Beat cream cheese, 1/4 cup of the coffee, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping.
2. Spoon about 1 cup of the cream cheese mixture onto bottom of 1-quart bowl. Dip 5 cookies in remaining coffee for 5 seconds; evenly arrange on cream cheese layer in bowl. Repeat layers once. Cover with layers of remaining cream cheese mixture and remaining whipped topping.
3. Refrigerate at least 1 hour or until ready to serve. Sift cocoa powder over dessert just before serving, if desired.

Nutrition Information

Calories 140 Total fat 4g Saturated fat 2g Cholesterol 10mg Sodium 230mg Carbohydrate 22g Dietary fiber 0g Sugars 6g Protein 5g Vitamin A 15%DV Vitamin C 0%DV Calcium 10%DV Iron 4%DV

Deviled Angel Cake with Fruit Topping

Serves 14

1 pkg (14½ oz.) Meijer angel food cake mix

1 pkg (7¾ oz.) SNACKWELL'S Reduced Fat Chocolate Sandwich Cookies, coarsely chopped

3½ c sliced mixed fruit (strawberries, kiwi fruit, mango and blackberries)

1. PREPARE cake batter as directed on package; gently stir in chopped cookies. Pour into 12-cup tube pan or fluted tube pan. Bake as directed on package. Cool completely.
2. CUT cake into 14 slices. Serve each slice topped with 1/4 cup fruit.

Nutrition Information

Calories 230 Total fat 3.5g Saturated fat 1g Cholesterol 0mg Sodium 300mg Carbohydrate 51g Dietary fiber 2g Sugars 36g Protein 4g Vitamin A 8%DV Vitamin C 70%DV Calcium 6%DV Iron 4%DV

Adapted from www.nabisco.com

15-Minute Oriental Brown Rice & Green Beans

Serves 6 (1/2 c each)

1 can (10½ oz.) Meijer chicken broth

1 c Meijer frozen cut green beans

1 T Meijer soy sauce

½ t garlic powder

1½ c Meijer instant brown rice, uncooked

2 T PLANTERS Sliced Almonds, toasted

1. Combine broth, beans, soy sauce and garlic powder in medium saucepan. Bring to boil on medium-high heat.
2. Stir in rice. Return to boil. Reduce heat to low; cover. Simmer 5 min. Remove from heat. Let stand 5 min.
3. Fluff rice mixture with fork. Sprinkle with almonds.

Citrus Pork Stir-Fry

Serves 4 (1½ c each)

1 lb thinly sliced pork loin

2 c broccoli florets

2 c sliced carrots

½ of a peeled orange, cut into large chunks

¼ c Meijer Italian Dressing

2 t Meijer soy sauce

¼ c toasted PLANTERS Cashews

1. Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing and soy sauce in bowl.
2. Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Place pan on grate of grill; close lid. Grill 15 min., stirring often, until pork is cooked through and vegetables are crisp-tender.
3. Sprinkle with cashews. Serve over cooked rice, if desired.

Adapted from www.planters.com/recipes

Double-Raspberry Float

Serves 2 (1 c each)

½ c raspberry sorbet

1 bottle (16 oz.) CRYSTAL LIGHT Ready-To-Drink Raspberry Ice, chilled

Place ¼ c sorbet in each of 2 tall glasses. Pour raspberry drink evenly over sorbet and serve immediately.

Lemon Yogurt Dip

2 c Meijer vanilla low-fat yogurt

4 oz. (½ of 8-oz. pkg.) Meijer Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

1½ t CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix

Mix all ingredients until well blended. Serve as a dip with cut-up fresh fruit.

Adapted from www.kraftfoods.com/CrystalLight

Suisse Mocha Swirl

Serves 1

1 c boiling water

4 t GENERAL FOODS INTERNATIONAL Sugar Free Suisse Mocha

1 T. thawed Meijer Lite Whipped Topping

Add boiling water gradually to flavored instant coffee in coffee mug or cup, stirring until coffee is completely dissolved. Top with the whipped topping.

Iced Chai Latte

Serves 1

4 t GENERAL FOODS INTERNATIONAL Sugar Free Chai Latte

¼ c hot water

¾ c Meijer Fat Free Milk

Ice cubes or crushed ice

Dissolve flavored instant tea in hot water. Stir in cold milk. Pour over ice cubes in tall glass.

Adapted from www.kraftfoods.com/gfi

Crispy Rosemary Chicken

¾ c POST GRAPE-NUTS Cereal

½ t garlic salt

½ t dried rosemary leaves, crushed

⅛ t black pepper

4 small boneless skinless chicken breast halves (1 lb.)

1 T Meijer olive oil

1. Preheat oven to 400°F. Place cereal in blender container; cover. Blend on low speed until cereal is finely crushed. Mix with seasoning in shallow dish.
2. Bruch chicken lightly with oil, then dip into cereal mixture, turning to evenly coat both sides. Place in greased 15x10x1-inch baking pan or on greased baking sheet.
3. Bake 20 to 25 minutes or until chicken is cooked through.

Nutrition Information

Calories 240 Total fat 7g Saturated fat 1.5g Cholesterol 65mg Sodium 430mg Carbohydrate 18g Dietary fiber 2g Sugars 3g Protein 27g Vitamin A 6%DV Vitamin C 0%DV Calcium 2%DV Iron 40%DV

Crunchy Sweet Potatoes

3 medium sweet potatoes, halved lengthwise

¼ c (1/2 stick) Meijer butter or margarine, melted

1 c POST SELECTS GREAT GRAINS Cereal, any variety

¼ c firmly packed Meijer brown sugar

1. Preheat oven to 350°F. Cut deep slits in rounded side of potatoes at 1-inch intervals, being careful not to cut all the way through potatoes. Place, slit sides up, in greased 13x9-inch baking pan. Brush tops with butter.
2. Bake 40 minutes. Baste potatoes with butter from bottom of pan; sprinkle with cereal and sugar. Continue baking 10 minutes or until potatoes are tender and topping is golden brown.

Nutrition Information

Calories 220 Total fat 10g Saturated fat 4g Cholesterol 20mg Sodium 150mg Carbohydrate 33g Dietary fiber 3g Sugars 17g Protein 3g Vitamin A 230%DV Vitamin C 20%DV Calcium 4%DV Iron 20%DV

Adapted from www.kraftfoods.com/PostCereals

Please consult your physician or healthcare provider with any health-related concerns, including changing your diet or starting an exercise routine. Information found at Meijer.com should never replace your doctor's advice or care.

©Copyright 1996-2006 Meijer Great Lakes Limited Partnership

Serves 16

4 c Meijer wheat squares cereal

2 T Meijer unsalted butter or Meijer olive oil

1 T Mrs. Dash® Extra Spicy Seasoning Blend

1 T Mrs. Dash® Garlic and Herb Seasoning Blend

2 c shelled pumpkinseeds

1 c dried cranberries

1. Preheat oven to 350°F.

2. Melt butter and add Mrs. Dash® Extra Spicy and Garlic and Herb Seasoning Blends.

3. Place cereal and pumpkinseeds in large bowl. Toss with Mrs. Dash® mixture. Place on cookie sheet and bake in oven 15-20 minutes or until cereal is crisp.

4. Remove from oven and toss with dried cranberries.

Nutrition Information per serving:

Calories: 150

Total fat: 6 g

Carbohydrate: 15 g

Fiber: 2 g

Adapted from www.mrsdash.com

Marinated Mushrooms

Serves 10

1 lb fresh mushrooms, cleaned, with stems left on

1 c Mrs. Dash® Zesty Garlic Herb 10-Minute Marinade

½ c Meijer plain bread crumbs

1. Place mushrooms in an oven bag, and add Mrs. Dash® Zesty Garlic Herb 10-Minute Marinade. Marinate mushrooms for 10 minutes.

2. Place mushrooms (in bag) in an oven proof dish, cut two slits in the top of the bag, and place in a preheated 350° (177°C) oven for 20 minutes, until mushrooms are tender yet firm.

3. Remove mushrooms in bag from oven, discard excess marinade and bag.

4. Place breadcrumbs in a medium sized bowl and add warm mushroom. Coat mushrooms thoroughly. Serve mushrooms warm with a toothpick.

Nutrition Information per serving:

Calories: 37

Total fat: 1 g

Carbohydrate: 6 g

Fiber: 1 g

Adapted from www.mrsdash.com

Spinach Stuffed Chicken Breasts

Serves 4

1 medium sweet onion, halved and sliced

1 medium jalapeno, diced with seeds

¼ t freshly ground black pepper

2 T finely chopped parsley

1½ c Meijer frozen chopped spinach, thawed and drained

4 small skinless boneless chicken breasts

2 T Molly McButter®, divided

¾ c Meijer bread crumbs

2 Meijer egg whites

1. Preheat oven to 350°F.

2. Spray a non-stick skillet with cooking spray and sauté the onion and the jalapeno with the black pepper for about 7 minutes until the onion begins to soften. Remove from heat and stir in the parsley and the spinach.

3. Place the chicken, one piece at a time, into a strong plastic zip lock bag. Using a cooking mallet or marble rolling pin, pound the chicken until flat, to about 1/4 inch. Remove the chicken from plastic bag and lay on a plate. Sprinkle the top of each piece of chicken with 1/2 Tbsp. Molly McButter.

4. Spread 1/4 of the onion and spinach mixture onto the chicken making sure it is evenly distributed over the chicken. Starting on one side, roll the chicken with the vegetable mixture inside.

5. In a shallow dish, whisk the egg whites together with 1 Tbsp. water. Spread the bread crumbs onto a flat plate. Carefully dip the chicken roll-ups in the egg white and roll in the breadcrumbs. Place on non-stick baking sheet and bake for 25 - 30 minutes.

Nutrition Information per serving:

Calories: 334

Total fat: 6 g

Carbohydrate: 18 g

Fiber: 3 g

Adapted from www.mollymcbutter.com

Sherried Pumpkin Soup

Serves 8

2 T Meijer canola oil
1 sweet onion, minced
2 cloves garlic, minced
1 (1 lb.) can Meijer pumpkin puree
1 qt Meijer chicken broth
2 T sherry
1¼ c Dannon® Plain Yogurt
3 T chopped parsley
2 T slivered Meijer almonds, toasted

1. In a soup pot, heat oil. Add onions and garlic and sauté 3-4 minutes. Add pumpkin puree and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes. Add sherry and remove from heat.
2. Whisk in 1 cup Dannon® Plain Yogurt and parsley. Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of toasted nuts.

Nutrition Information per serving:

Calories: 120

Total fat: 5 g

Carbohydrate: 13 g

Fiber: 3 g

Vanilla Caramel Baked Apples

Serves 4

1 c water

4 Lipton ® Vanilla Caramel Herbal Tea Pyramids

4 large baking apples (such as Rome or Golden Delicious), cored

⅓c firmly packed Meijer dark brown sugar

¼ c chopped Meijer walnuts (optional)

2 T Meijer raisins (optional)

4 t Meijer butter

1. Preheat oven to 350°.

2. In 1-quart saucepan, bring water to a boil. Remove from heat and add Lipton® Vanilla Caramel Tea Pyramids; cover and brew 5 minutes. Remove Tea Bags; set aside.

3. Peel top 1/3 of apples. In 8-inch square baking dish, arrange apples, peeled end up; set aside.

4. In small bowl, combine brown sugar, walnuts and raisins. Evenly spoon walnut mixture into center of apples, then evenly top with Spread. Pour tea over and around apples.

5. Bake uncovered, basting occasionally, 1 hour or until apples are tender.

Nutrition Information per serving:

Calories: 165

Total fat: 7 g

Carbohydrate: 30 g

Fiber: 5 g

Adapted from www.liptont.com

Pomegranate Green Tea Punch

Serve 8

2 (20 oz) bottles Lipton Green Citrus Iced Tea

2½ c chilled pomegranate juice or cranberry juice cocktail

In large pitcher or punch bowl, combine tea and pomegranate juice. Chill, if desired, or serve in ice-filled glasses.

Nutrition Information per serving:

Calories: 50

Total fat: 0 g

Carbohydrate: 12 g

Fiber: 0 g

Adapted from www.liptont.com

Italian Mozzarella Panini

Serves 1

2 slices Rudi's 7 Grain with Flax Bread

½ t Meijer extra-virgin olive oil

4 slices deli mozzarella

2 t fresh basil, chopped

1 tomato, fresh seeded and chopped or canned seeded, chopped and well drained

½ c packaged fresh, pre-washed salad greens (baby arugula, mixed baby greens or herb salad mix)

Salt and fresh-cracked pepper to taste

Brush slices of Rudi’s Bread with olive oil. Stack mozzarella, fresh chopped basil, chopped tomatoes, fresh, pre-washed salad greens, and salt and fresh-cracked pepper, to taste. Grill on Panini grill or on stove top.

Adapted from www.rudisbakery.com

Ham & Cheese Bake

Serves 12

¼ c Meijer butter, softened

⅓ c chopped onion

⅓ c prepared Meijer mustard

1½ T poppy seeds

24 slices Rudi's Multi-Grain Oat Bread

24 thin sliced Healthy Choice deli ham, about 2½ pounds

24 Swiss cheese slices, about 2½ pounds

Combine butter, chopped onion, mustard and poppy seeds. Spread on each side of the bread. Layer ham and Swiss cheese slices on top of one slice of bread. Top with another slice of bread. Spread any remaining mixture on tops of bread and sides. Arrange on cookie sheet and bake for 15 minutes at 350 degrees F. Serve hot.

Adapted from www.rudisbakery.com

Veggie® CHEDDAR HASH BROWNS
Makes 12 Servings

½ c low sodium vegetable broth
2 c Galaxy Foods Veggie Cheddar Shreds
¾ c Meijer light sour cream
¼ c Meijer Butter
¼ c onion, diced small
½ t garlic powder
1¼ pounds potatoes, shredded
Meijer vegetable cooking spray

Preheat oven to 350 degrees. Combine all ingredients except shredded potatoes. Mix until well blended. Fold in shredded potatoes. Add mixture to lightly coated 2 quart baking dish. Bake for 40-45 minutes.

Nutrition Information per serving:

Calories: 77

Total fat: 4.5 g

Carbohydrate: 12 g

Fiber: 2 g

Adapted from www.galaxyfoods.com

Veggie® VEGETABLE PIZZA 7-INCH FOR APPETIZERS
Makes 8 Servings

2 Meijer pizza crusts (prebaked) -7 ounce
½ t Meijer olive oil
¼ t chopped garlic
2 T zucchini, ¼ -inch diced
2 T yellow squash, ¼ -inch diced
2 T sliced mushrooms
2 T red bell peppers, ¼ -inch diced
2 T red onions, ¼ -inch diced
1 T Meijer balsamic vinegar
1 t basil
1 t oregano
½ c Meijer pizza sauce
2 t Galaxy Foods Veggie Parmesan Cheese
1 c Galaxy Foods Veggie Mozzarella Shreds

Preheat oven to 450 degrees. Place a large sauté pan over a high heat. Add olive oil, and wait 30 seconds as pan heats. Add garlic, zucchini, yellow squash, mushrooms, onions and peppers stirring as needed. Cook for 3 minutes. Add balsamic vinegar, basil and oregano. Cook until vegetables are tender, about 3 more minutes. Remove from heat and set aside until needed. Spread pizza sauce on crust to the edges. Place half of the Veggie Mozzarella Shreds over the sauce. Spread cooked vegetables over the shreds. Sprinkle Veggie Parmesan topping over the vegetables. Place the rest of the mozzarella on top of the vegetables and bake for 10-12 minutes or until the Veggie® Mozzarella is melted. Cut each pizza into 4 slices.

Nutrition Information per serving:

Calories: 119

Total fat: 3 g

Carbohydrate: 11 g

Fiber: 2 g

Hearty Holiday Chili

Serves 10-12

1 (12oz.) package Smart Ground® Original
1 c onion, chopped
1 c green pepper, chopped
1 c celery, sliced
1 (15oz) can Meijer kidney beans
1 (15oz) can Meijer corn kernels
2 (16oz) cans Meijer tomatoes, cut up
1 (6oz ) can Meijer tomato paste
2 cloves garlic, minced
1½T Meijer chili powder
1½ T ground cumin
3 t sea salt
2 T Meijer olive oil

Sauté the onion, green pepper and celery in a small amount of oil until translucent. Add the remainder of the ingredients and simmer 1 to 1 1/2 hours.

Nutrition Information per serving:

Calories: 160

Total fat: 2 g

Carbohydrate: 26 g

Fiber: 7 g

Adapted from www.lightlife.com

Sausage Cheddar Quiche

Serves 6

1 9" Meijer frozen pie crust
¼ pkg Smart Soy Sausage
2 c Meijer nonfat milk, soy milk or rice milk
3 whole Meijer eggs or ¾ c Meijer Great Eggspectations egg substitute
¼ c finely chopped onion
¼ c Cheddar Cheese or Soy Cheese
Freshly grated nutmeg
Salt and pepper to taste
Salsa
Bake pie crust according to the package directions and set aside. Sauté sausage and onions in cooking oil or spray, then transfer to cooled pie shell. Sprinkle cheese over sausage and onions. Beat milk and eggs; add salt, pepper and nutmeg. Mix together and pour over sausage, onions and cheese.
Preheat oven to 375 degrees. Bake for 35 to 40 minutes.

Nutrition Information per serving:

Calories: 370

Total fat: 15 g

Carbohydrate: 14 g

Fiber: 1 g

Adapted from www.lightlife.com

Corn Salad with Mesquite Turkey

Serves 4 servings (1cup corn, 1/2 cup spinach and 1-1/2 oz. turkey each)

⅓ c Meijer fat-free Italian dressing

½ t ground cumin

3 c frozen Meijer whole kernel yellow corn, thawed

1 c chopped celery

½ c chopped red bell pepper

2 T chopped fresh cilantro

2 c fresh torn spinach leaves, (⅓ pound)

6 oz Healthy Choice® Deli Thin Mesquite Turkey

Mix dressing and cumin; set aside. Combine corn, celery, bell pepper and cilantro in large bowl. Add dressing mixture; toss to coat.

Cover four salad plates with spinach leaves. Cut turkey into strips; arrange evenly over spinach. Top each with about 1 cup of the corn mixture just before serving.

Nutrition Information per serving:

Calories: 210

Total fat: 5 g

Carbohydrate: 33 g

Fiber: 5 g

Cheesy Christmas Tree

Serves 12, 2 Tbsp. spread and five crackers each

1pkg. (8 oz.) Meijer Neufchatel, ⅓ less fat Cream Cheese

½ c pesto

¼ c chopped red peppers

1 stick Meijer String Cheese

Reduced Fat Triscuits

CUT block of cream cheese diagonally in half. Arrange both halves, with points together, on serving plate to resemble Christmas-tree shape.

CUT a 2-inch piece from the string cheese. Place at bottom of tree for the trunk. Wrap up remaining cheese; refrigerate until ready to use for snacking or other use.

SPOON pesto over cream cheese; sprinkle with peppers. Serve as a spread with the crackers.

Nutrition Information per serving:

Calories: 160

Total fat: 10 g

Carbohydrate: 12 g

Fiber: 1 g

Adapted from www.kraftfoods.com

Hot Holiday Broccoli Dip

Serves about 3 cups dip or 25 servings, about 2 Tbsp. dip and 16 crackers each

1 c MIRACLE WHIP Light Dressing

1 c KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

½ c KRAFT 100% Grated Parmesan Cheese

1 pkg. (10 oz.) frozen chopped Meijer broccoli, thawed, well drained

1 jar (2 oz.) diced pimientos, drained

WHEAT THINS Reduced Fat Baked Snack Crackers

PREHEAT oven to 350°F. Combine dressing, 1/2 cup of the mozzarella cheese, the Parmesan cheese, broccoli and pimientos.

SPREAD into baking dish or 9-inch pie plate.

BAKE 20 to 25 min. or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese. Continue baking 5 min. or until mozzarella cheese is melted. Serve with the crackers.

Nutrition Information per serving:

Calories: 170

Total fat: 6 g

Carbohydrate: 23 g

Fiber: 1 g

Adapted from www.kraftfoods.com

Berry and Cake Dessert

Serves 9

½ loaf (13.6 oz.) fat free pound cake, cut into 6 slices

1½ c fresh or frozen strawberry halves

1 pkg. (8 oz.) Meijer Fat Free Cream Cheese, softened

1 t CRYSTAL LIGHT Raspberry Ice Flavor Low Calorie Soft Drink Mix

¼ c Meijer cold fat free milk

1 tub (8 oz.) Meijer Light Whipped Topping, thawed

LINE 8-inch square dish with cake slices. Top with strawberries; set aside.

BEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping until well blended. Spoon over strawberries.

REFRIGERATE 4 hours or until firm.

Nutrition Information per serving:

Calories: 200

Total fat: 2 g

Carbohydrate: 39 g

Fiber: 1 g

Adapted from www.kraftfoods.com

Lemon Yogurt Dip

Serves about 2 cups or 16 servings, about 2 T each

1½ t Crystal Light® Lemonade Flavor Low Calorie Soft Drink Mix

4 oz. (1/2 of 8 oz. pkg.) Meijer low-fat cream cheese, softened

2 c Meijer vanilla yogurt

1 Meijer Produce Fruit Tray

Mix all ingredients in medium bowl until well blended. Serve dip with fruit tray.

Nutrition Information per serving of dip:

Calories: 45

Total fat: 2 g

Carbohydrate: 5 g

Fiber: 0 g

Adapted from www.kraftfoods.com

Please consult your physician or healthcare provider with any health-related concerns, including changing your diet or starting an exercise routine. Information found at Meijer.com should never replace your doctor's advice or care.

©Copyright 1996-2006 Meijer Great Lakes Limited Partnership

Quick and Healthy Recipe

Pierogies Santa Fe

Preparation time: 10 minutes

Cooking time: 13 minutes

1-1/2 cup chopped onion

1 red or green bell pepper, diced

24 cooked Mrs.T 's® Pierogies

2 T. Carapelli® olive oil

3 cloves garlic minced

1 (14 oz.) can salsa or chili style stewed tomatoes (try Dei Fratelli® tomatoes)

1/2 cup Meijer Gold salsa

1 t. cumin

1 (15 oz.) can black beans rinsed

1 cup frozen corn

1/4 cup cilantro

Shredded cheddar cheese

Sauté onion, bell pepper, and pierogies in oil until tender (6-8 minutes). Add garlic, stir in tomatoes, salsa and cumin. Simmer 5 minutes longer. Stir in beans and corn. Sprinkle with cilantro and cheese, serve hot.

Source: www.pierogies.com

Spicy Pierogies and Broccoli

Preparation time: 10 minutes

Cooking time: 20 minutes

2 t. Carapelli® olive oil

1/2 t. minced garlic

1 t. grated lemon peel

3/4 t. Meijer salt

1/4 t. red pepper flakes

1 pkg. Mrs. T's® Pierogies (any flavor)

3 cups fresh or frozen broccoli florets

In a large serving bowl mash oil, garlic, lemon peel, salt and red pepper flakes with a fork until well combined. Cook pierogies in boiling water for 3 minutes. Add broccoli to pot.

Cook until tender, about 2 minutes longer. Drain, reserving 2 tablespoons of the cooking water, and add to garlic mixture in bowl. Toss pierogies and broccoli with garlic mixture.

Source: www.pierogies.com

Beef Porcupine Balls

Preparation Time: 10 Minutes

Cook Time: 35 Minutes

Time to Table: 45 Minutes

Servings: 4

1 (6.8-ounce) package Rice-A-Roni® Beef Flavor

1 pound ground beef or ground turkey

1 egg, beaten

1 T. Meijer vegetable oil

2-1/2 cups water

Combine rice-vermicelli mix, ground beef and egg. Shape into twenty 1-1/4-inch meatballs. In large skillet, over medium-high heat, brown meatballs in oil; drain. Slowly stir in water and Special Seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 30 minutes or until meatballs are cooked.

Source: www.ricearoni.com

Garlicky Yogurt and Spinach Mashed Potatoes

Yield: 8 servings (1/2 cup each)

3/4 cup Dannon® Plain Nonfat Yogurt

2 pounds Yukon gold or large red-skinned potatoes

2 T. unsalted butter

1/2 cup finely chopped onion

3 medium cloves garlic finely minced

1 10-ounce package Meijer frozen chopped spinach thawed

1 t. dried basil leaves

salt and pepper (optional)

1. Wash and scrub potatoes well (do not peel). Place potatoes in large pot with water to cover by 1 inch. Bring to boil, lower heat and cook potatoes 40 minutes or until tender.

2. Meanwhile, melt 1 tablespoon of butter in large, non-stick skillet. Add onions and garlic. Cook over medium heat until soft, but not brown. Squeeze any excess water from spinach and add with basil to pan. Continue to cook 5 minutes or until spinach is soft.

3. Drain potatoes in colander, saving 1/2 cup cooking water. Peel, when cool enough to handle, and place potatoes in large bowl. Mash potatoes with potato masher. Add spinach mixture, yogurt and remaining tablespoon of butter. Add salt and pepper to taste. Continue to mash, adding cooking water to loosen, if necessary.

4. Heat before serving.

Nutrition information per serving: Calories 140, Total Fat 3.0g, Saturated Fat 2.0g, Cholesterol 10mg, Sodium 55mg, Carbohydrates 25g, Dietary Fiber 3g, Protein 5g.

Source: www.dannon.com

Easy Fiesta Chili

Preparation Time: 5 Minutes

Cook Time: 25 Minutes

Time to Table: 30 Minutes

Servings: 6-8

1 (6.8 ounce package) Rice-A-Roni® Spanish Rice

1-1/2 pounds Meijer lean ground beef

1 small onion finely chopped

2 (14 ounce) cans low-sodium beef broth plus 1 can water

1 (15 ounce) can Meijer light red kidney beans

1 (14.5 ounce) can crushed tomatoes (try Dei Fratelli® tomatoes)

1 (11 ounce) can of corn

2 t. chili powder

Brown ground beef over medium high heat in a large dutch oven, adding special seasonings packet. Add chopped onion and sauté until tender. Add remaining ingredients to beef mixture, excluding rice, and bring to a boil. Add rice to the pot, cover and lower heat. Simmer 15 to 20 minutes until rice is tender.

Source: www.ricearoni.com

Cheesy Chicken & Vegetables

Preparation Time: 5 Minutes

Cook Time: 15 Minutes

Time to Table: 20 Minutes

Servings: 4

1 (5.2-ounce) package Pasta Roni® Fettuccine Alfredo, Angel Hair Pasta with Parmesan Cheese, or Parmesano

2 cups chopped cooked chicken or steak (try Hormel® Canned Chunk Chicken)

2 cups frozen mixed vegetables, thawed, or chopped fresh or frozen broccoli

1/8 t. crushed red pepper flakes or 1 t. Dijon mustard

Grated Parmesan cheese, optional

Prepare Pasta Roni® as package directs adding chicken, vegetables and red pepper flakes with pasta. Serve with cheese if desired.

Source: www.ricearoni.com

Crazy Chicken Skewers with Peanutty Good Noodles

Preparation Time: 15 Minutes

Cook Time: 30 Minutes

Time to Table: 45 Minutes

Servings: 4

1/4 cup chicken broth

1/4 cup Meijer creamy peanut butter

1 T. low sodium soy sauce

1/4 t. ground ginger

1 pound boneless, skinless chicken breasts

Non-stick cooking spray

1 T. Meijer margarine or butter

1 (4.9-ounce) package Pasta Roni® Homestyle Chicken Flavor

2 cups frozen Oriental-style mixed vegetables

In small bowl, combine broth, peanut butter, soy sauce and ginger with wire whisk. Reserve 3 tablespoons sauce for noodles.

Cut chicken lengthwise into 1-inch wide strips. Thread onto 8 (6 to 8-inch) bamboo skewers. Spray large skillet with cooking spray. Add chicken; cook over medium-high heat 3 to 4 minutes on each side or until chicken is no longer pink inside. Brush chicken with remaining peanut sauce. Cook chicken 1 minute to heat sauce. Remove from skillet, keep warm.

Meanwhile, in large saucepan, bring 2 cups water and margarine to a boil. Slowly stir in pasta, Special Seasonings and vegetables. Return to a boil. Reduce heat to medium-low. Gently boil 6 to 7 minutes or until pasta is tender.

Stir in reserved 3 tablespoons peanut sauce. Let stand 3 minutes before serving. Serve chicken skewers with pasta.

Source: www.ricearoni.com

Southwest Green Bean Salad

Prep Time: 10 min

Cook Time: 10 min

Serves: 6

Serving Size: 3/4 cup

1/2 lb. green wax beans, cleaned, cut into thirds, blanched and drained

1 cup celery, thinly sliced

1/2 cup red pepper, chopped

1/2 cup yellow bell pepper, chopped

1/2 cup Mrs. Dash® Southwestern Chipotle 10-Minute Marinade

1/4 cup Meijer apple cider vinegar

1. Combine blanched green beans, celery, red pepper and yellow pepper in large bowl.

2. Combine Mrs. Dash® Southwestern Chipotle 10-Minute Marinade and vinegar in small bowl, mix well.

3. Pour dressing over bean mixture, stir gently. Let marinate in the refrigerator for 3 hours before serving.

Nutrition information per serving: Calories: 61, Total Fat: 2g, Cholesterol: 0mg, Sodium: 21mg, Potassium: 273mg, Carbohydrates: 11g, Fiber: 3g, Protein: 2g.

Source: www.mrsdash.com

Lemon Rice Pilaf

Prep Time: 5 min

Cook Time: 5 min

Serves: 4

Serving Size: 5.7 Oz.

1 cup water

1/2 medium onion, chopped (or about 1/2 cup)

2 cups Meijer quick-cooking (5 minute) rice (try Meijer brown rice for more fiber)

1/2 cup frozen green peas

1/2 cup frozen cut corn

3 T. Mrs. Dash® Lemon Herb Peppercorn 10-Minute Marinade

1 t. canola or Carapelli® olive oil

1. Heat the oil over medium high heat in a 1 quart or larger saucepan with a lid. Peel and coarsely chop the onion and add it to the pan. Stir and cook for 3 minutes or until onion starts to brown on the edges. Add water and raise the heat to high. Cover the saucepan and bring the water to a boil.

2. When the water boils, add the rice, frozen vegetables and the marinade to the pan. Stir well, cover and reduce heat to low.

3. Simmer for 5 minutes or until liquid is absorbed and rice is tender. Serve immediately or cover, remove from the heat and let rest for up to 15 minutes.

Nutrition information per serving: Calories: 246, Total Fat: 3g, Cholesterol: 1mg, Sodium: 53mg, Potassium: 111mg, Carbohydrates: 47g, Fiber: 2g, Protein: 7g.

Source: www.mrsdash.com

Sauteéd Zucchini & Mushrooms

Prep Time: 6 min

Cook Time: 8 min to 9 min

Serves: 3

3 large zucchini sliced at an angle about 3/8 inch thick

1 large portabella mushroom, sliced

1 large onion, sliced about 1/8 inch thick

1 T. + 1 t. Mrs. Dash® Original Blend, divided

2 t. Molly McButter® Natural Butter Sprinkles, divided

Weight Watchers Butter Spray

1. Spray a large skillet with butter spray.

2. Over high heat, sauté zucchini and onions until browned both sides (about 5 minutes).

3. Sprinkle 1 T. of Mrs. Dash® Original Blend and 1 1/2 t. of Molly McButter® divided over both sides.

4. Continue sautéing for about 1 minute each side.

5. Remove from the pan; set aside.

6. Sauté the mushrooms until browned both sides (pouring out excess water, if any).

7. Sprinkle 1 t. Mrs. Dash® Original Blend and 1/2 t. of Molly McButter® divided over both sides.

8. Continue sautéing for about 1 minute each side.

9. Remove from the pan and combine with the zucchini and onions.

10. Sprinkle with additional Mrs. Dash® Original Blend and/or Molly McButter®, if desired.

11. Serve immediately.

Option: Add Horme®l Canned Chunk Chicken and make this a main dish.

Nutrition information per serving: Calories: 70, Total Fat: 1g, Cholesterol: 0mg, Sodium: 132mg, Potassium: 908mg, Carbohydrates: 15g, Fiber: 5g, Protein: 5g.

Source: www.mrsdash.com

Spicy Glazed Carrots

Prep Time: 10 min

Cook Time: 14 min to 15 min

Serves: 6

Serving Size: 3.27 Oz.

1 lb. fresh baby carrots

1 cup water

1/2 t. Mrs. Dash® Extra Spicy Seasoning Blend

1/4 cup Meijer honey

1 T. orange juice concentrate

2 t. Mrs. Dash® Table Blend

1. Place carrots, water, Mrs. Dash® Extra Spicy Seasoning Blend in a microwave-safe bowl. Microwave on High for 10 minutes or until carrots are crisp tender. Drain.

2. Heat honey, orange juice concentrate and Mrs. Dash® Table Blend in a small saucepan on medium heat until hot. Pour over drained carrots.

3. Serve immediately.

Nutrition information per serving: Calories: 74, Total Fat: 0g, Cholesterol: 0mg, Sodium: 60mg, Potassium: 206mg, Carbohydrates: 19g, Fiber: 1g, Protein: 1g.

Source: www.mrsdash.com

Zesty Italian Capelini

Prep Time: 15 min

Cook Time: 0 min

Makes 4 Servings

Serving Size: 4.5 oz.

1 1/2 cups sliced fresh mushrooms

2 t. Meijer all purpose flour

1 cup Meijer 2% milk

4 cloves garlic, minced

1 t. fresh basil, chopped fine

2 cups tomatoes, peeled, seeded, diced

1 T. Molly McButter® Natural Butter Flavor Sprinkles

12 Oz. Barilla® Plus angel hair pasta

olive oil spray

freshly ground pepper

1. Cook pasta according to package directions; do not add salt or oil to water.

2. Spray non-stick skillet with olive oil spray, sauté mushrooms until lightly browned.

3. Stir in flour, gradually add milk, stirring until smooth.

4. Add garlic and basil.

5. Bring to a low boil, simmer, stirring frequently until sauce thickens.

6. Remove from heat, add tomatoes and Molly McButter®, mix well.

7. Drain pasta, toss with sauce, season with pepper. Serve immediately.

Nutrition information per serving: Calories: 388, Protein: 16g, Carbohydrates: 75g, Total Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 180mg, Potassium: 563mg, Fiber: 4g.

Source: www.mollymcbutter.com

Fresh Vegetable Pasta

Prep Time: 10 min

Cook Time: 10 min

Makes 4 Servings

Serving Size: 6.9 ounces

8 Oz. small pasta shells (try Barilla® Plus rotini or penne pasta)

1/2 cup vegetable stock

2 T. Molly McButter® Natural Butter Flavor Sprinkles

1 T. Carapelli® olive oil

1 cup zucchini, diced into 1/2" (1.25cm) pieces

1 cup cherry tomatoes, halved

1 clove garlic, minced

2 cups raw spinach, cleaned, stalks removed, roughly chopped

1/4 cup grated Parmesan cheese

1. Heat vegetable stock and combine with Molly McButter®, set aside.

2. Cook pasta according to package directions. Drain and keep warm.

3. Heat olive oil in large skillet, add zucchini and cook for a few minutes.

4. Add tomatoes and garlic, cook for a few minutes more.

5. Add hot pasta and spinach, stir briefly just until spinach starts to turn bright green.

6. Add stock and mix well.

7. Remove from heat, stir in Parmesan cheese and serve immediately.

Nutrition information per serving: Calories: 314, Protein: 12g, Carbohydrates: 51g, Total Fat: 7g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 440mg, Potassium: 311mg, Fiber: 3g.

Source: www.mollymcbutter.com

Cranberry Orange Muffins

Makes 12 muffins

1-3/4 cups Meijer all-purpose flour

1 cup chopped fresh, frozen or dried cranberries

2/3 cup Equal® Spoonful*

2 t. baking powder

2 t. grated orange peel

3/4 t. ground cinnamon

1/4 t. salt

1 cup Meijer 2% milk

3 T. vegetable oil

1 egg

* May substitute 16 packets Equal sweetener

Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.

Combine flour, cranberries, Equal®, baking powder, orange peel, cinnamon and salt. Stir in milk, oil and egg until all ingredients are just moistened. Spoon batter into muffin cups, filling 3/4 full. Bake in preheated 375° F oven 16 to 18 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

Nutrition information per serving: Calories 120, Protein 3g, Carbohydrates 17g, Fat 5g, Cholesterol 19mg, Sodium 148mg. Food Exchange: 1 starch, 1 fat.

Source: www.equal.com

Grilled Fish with Pineapple - Cilantro Sauce

Makes 6 servings

1 can (20 oz.) sliced pineapple in juice, drained, reserving juice

3/4 cup reserved pineapple juice

2 T. lime juice

2 cloves garlic, minced

2 T. water

1 T. cornstarch

2 T. minced cilantro

1/2 to 1 t. minced jalapeno pepper

2 T. Equal® Spoonful*

Salt and pepper to taste

6 halibut, haddock or salmon steaks or fillets (about 4 ounces each), grilled

* May substitute 3 packets Equal sweetener

Cut pineapple slices into 1/2-inch pieces. Combine pineapple, pineapple juice, lime juice and garlic in medium saucepan. Heat to boiling. Reduce heat. Simmer, uncovered, 2 to 3 minutes.

Combine cold water and cornstarch; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat. Stir in cilantro and jalapeno pepper.

Stir in Equal®; season to taste with salt and pepper. To serve, spoon warm sauce over fish.

Nutrition information per serving: Calories 185, Protein 24g, Carbohydrates 16g, Fat 3g, Cholesterol 36mg, Sodium 159mg, Food Exchange: 3 meat, 1 fruit.

Source: www.equal.com

Easy Mint Creme Frozen Yogurt

Prep Time: 10 min

Total Time: 1 hrs 10 min

Makes: 8 servings

8 Snackwell’s® Mint Creme Cookies, finely chopped

1 qt. (4 cups) vanilla nonfat frozen yogurt or reduced fat ice cream, softened

Stir cookie pieces into frozen yogurt until well blended. Freeze1 hour or until firm.

Scoop into serving bowls. Garnish with additional cookies, if desired.

Nutrition information per serving: Calories 90, Total fat 2g, Saturated fat 0g, Cholesterol 0mg, Sodium 90mg, Carbohydrate 15g, Dietary fiber 0g, Sugars 8g, Protein 3g.

Source: www.nabisco.com

Deviled Angel Cake with Fruit Topping

Prep Time: 40 min

Total Time: 1 hrs 25 min

Makes: 14 servings

1 pkg. (14-1/2 oz.) angel food cake mix

1 pkg. (7-3/4 oz.) Snackwell’s® Reduced Fat Chocolate Sandwich Cookies, coarsely chopped

3-1/2 cups sliced mixed fruit (strawberries, kiwi fruit, mango and blackberries)

Prepare cake batter as directed on package; gently stir in chopped cookies. Pour into 12-cup tube pan or fluted tube pan. Bake as directed on package. Cool completely.

Cut cake into 14 slices. Serve each slice topped with 1/4 cup fruit.

Nutrition information per serving: Calories 230, Total fat 3.5g, Saturated fat 1g, Cholesterol 0mg, Sodium 300mg, Carbohydrate 51g, Dietary fiber 2g, Sugars 36g, Protein 4g.

Source: www.nabisco.com

Oatmeal Cherry Pancakes

Yields: 12 Servings (2 Pancakes per serving)

2 cups complete pancake mix

(just add water)

1 cup Dannon‚ Light 'n Fit® Cherry Vanilla, Strawberry or Vanilla Nonfat Yogurt

1/3 cup water*

1/2 cup Meijer oatmeal

1 T. Meijer canola oil

Maple syrup, heated

1. In a bowl combine pancake mix, Dannon® Light 'n Fit® Cherry Vanilla, Strawberry or Vanilla Nonfat Yogurt, water and oatmeal and gently mix to blend. Heat a griddle and brush with oil. Ladle pancake batter onto griddle and cook 2 minutes. Turn pancakes and cook 1 minute. Repeat process with all batter. (Keep pancakes warm while making remaining).

2. Serve pancakes with heated maple syrup and more yogurt, if desired.

*Add more water if needed

Source: www.dannon.com

Please consult your physician or healthcare provider with any health-related concerns, including changing your diet or starting an exercise routine. Information found at Meijer.com should never replace your doctor's advice or care.

©Copyright 1996-2006 Meijer Great Lakes Limited Partnership

Breakfast Ideas: