Discover easy holiday recipes at Woman’s Day.

When it’s time for the big game, don’t fumble! Step up your game and satisfy the hearty appetites of all those football fanatics gathered around the tube. We’ve made it easy: Choose from a plethora of chicken, chili, potatoes and pasta—all the best bar food. Come game time, we’re sure our picks will leave bellies content and all eyes on the field.

CORNY QUESADILLAS
Active Time: 10 minutes
Total Time: 16 minutes

INGREDIENTS

• 4 ears corn, husks and silk removed
• 1 pkg (10 oz) corn tortillas (twelve 6-in. diameter)
• 8 oz Colby-Jack cheese, shredded (2 cups)

PREPARATION
1. Cut kernels off corn with a sharp paring knife. Lay 6 tortillas on work surface. Sprinkle with half the cheese; top with the corn, remaining cheese, then remaining tortillas.
2. Grill, turning quesadillas carefully with a wide spatula, about 3 minutes on each side until cheese melts.
3. Cut in quarters and serve warm.

Planning Tip: Quesadillas can be assembled up to 4 hours ahead and grilled while the turkey is resting. Or grill quesadillas before the turkey and reheat in oven.

 

BUFFALO POTATO SKINS
Active Time: 10 minutes
Total Time: 1 hour 20 minutes

INGREDIENTS

• 4 medium (about 8 oz each) baking potatoes, scrubbed
• 2 Tbsp butter, melted
• 1 Tbsp hot-pepper sauce
• 1?2 tsp salt
• 1?4 tsp onion powder
• 1?2 cup bottled lite blue cheese dressing

PREPARATION
1. Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a fork. Bake directly on middle oven rack 45 to 55 minutes until tender when pierced. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.
2. When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a 1?4-in.-thick shell (reserve pulp for another use). Place skin side down on ungreased baking sheet.
3. Mix butter, hot sauce, salt and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at edges and crisp. Serve with blue cheese dressing for dipping.

 

BUFFALO CHICKEN DRUMSTICKS
Active Time: 5 minutes
Total Time: 30 minutes

INGREDIENTS

• 2/3 cup Frank’s Red Hot sauce
• 8 chicken drumsticks (21/4 lb)
• 1 bottle (8 oz) lowfat blue cheese dressing

PREPARATION
1. Heat oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup); set a wire rack on foil.
2. Put hot sauce in a small bowl. Gradually whisk in 1 Tbsp oil. Brush over drumsticks (you’ll have some left); sprinkle chicken with 1/4 tsp pepper.
3. Bake on rack, turning drumsticks after 15 minutes and brushing with remaining sauce. Continue baking 10 to 15 minutes until cooked through. Serve with blue cheese dressing for dipping.

 

BEST-EVER FRIED CHICKEN
Active Time: 40 minutes
Total Time: 2 hours 40 minutes

INGREDIENTS

• 1 cut-up broiler-fryer chicken (about 3-1?2 lb)
• 1-1?2 cups buttermilk
• 3?4 cup flour
• 1-1?2 tsp salt
• 1?2 tsp each pepper and dried thyme
• 3 cups oil for frying (see Note)

PREPARATION
1. Put chicken and buttermilk in a large ziptop bag, seal and refrigerate 2 to 24 hours, turning bag occasionally.
2. Drain chicken in a colander; discard buttermilk. Don’t pat chicken dry.
3. In a clean plastic bag, combine flour, salt, pepper and thyme. Add several pieces chicken, seal bag and shake to coat well. Remove chicken to a plate. Repeat with remaining chicken.
4. Heat oil in 1 large or 2 medium-size heavy skillets over medium heat until hot but not smoking. Add chicken, cover and cook, turning occasionally with tongs, 20 minutes, reducing heat slightly if chicken begins to brown. Uncover, increase heat to medium-high and cook, turning often, 10 minutes or until chicken is golden and cooked through. Drain on paper towels.

Note: Leftover oil may be strained through a strainer lined with a paper towel or a coffee filter and used once more for cooking.

 

CHICKEN SKEWERS WITH CHIRMOL SALSA
Active Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS
Chicken Skewers

• 2 tsp olive oil
• 1 Tbsp lemon juice
• 1 tsp dried oregano
• 1?4 tsp each salt and pepper
• 8 chicken tenderloins (about 11?4 lb)

Chirmol Salsa

• 5 large ripe plum tomatoes
• Nonstick spray
• 1?4 cup sliced scallions
• 1?4 cup mint
• 1 small jalapeño pepper, seeded and minced
• 1 tsp minced garlic
• 1?4 tsp salt

PREPARATION
1. Chicken Skewers: Heat outdoor grill. Mix ingredients in a plastic food bag and seal. Marinate 15 minutes. Have ready 8 skewers.
2. Meanwhile, make Salsa: Coat tomatoes with nonstick spray. Grill, turning, 5 minutes or until skins are charred. Remove to a bowl; mash until almost smooth. Stir in rest of ingredients.
3. Thread chicken on skewers. Coat with nonstick spray. Grill 4 minutes, turning once, or until lightly charred and cooked through. Serve with the salsa.

A nice accompaniment is quick-cooking rice prepared with diced summer squash and grated lemon zest.

 

TURKEY CHILI
Active Time: 12 minutes
Total Time: 50 minutes

INGREDIENTS

• 1 Tbsp olive oil
• 1 lb lean ground turkey
• 1 Tbsp minced garlic
• 2 1/2 tsp ground cumin
• 1/2 tsp each salt and pepper
• 1 can (141/2 oz) chicken broth
• 1 can (19 oz) black beans, rinsed
• 2 cups frozen corn kernels
• 1/2 cup uncooked converted white rice
• 1/2 cup green salsa (salsa verde)
• 1 cup chopped sweet onion
• 1/2 cup chopped cilantro
• Toppings: reduced-fat sour cream, green salsa and chopped cilantro

PREPARATION
1. Heat oil in a deep, large nonstick skillet over high heat. Add turkey and garlic and cook, stirring to break up meat, 3 to 4 minutes until browned. Add cumin, salt and pepper; cook, stirring, 30 seconds.
2. Stir in broth, beans, corn, rice and salsa. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 20 to 25 minutes until rice is tender.
3. Remove from heat; stir in onion and cilantro. Ladle into bowls and serve with Toppings.

 

CHICKEN FINGERS WITH SMASHED POTATOES & PEAS
Active Time: 8 minutes
Total Time: 28 minutes

INGREDIENTS

• 5 medium red-skin potatoes (1-1/4 lb), cut in quarters
• 1 box (9 oz) frozen baby sweet peas & low-fat butter sauce (in pouch)
• 2 pkg (9 oz each) fully cooked, breaded chicken breast tenderloins
• 1/2 cup bottled marinara sauce
• 1/2 cup reduced-fat sour cream
• 1/4 tsp each salt and pepper

PREPARATION
1. Heat oven to 400ºF. Have a rimmed baking sheet ready.
2. Put potatoes in a large saucepan with lightly salted water to cover by about 2 in. Cover and bring to a boil. Add pouch with peas and simmer 18 minutes or until potatoes are fork-tender, turning pouch over once after 9 minutes.
3. Meanwhile place chicken in a single layer on baking sheet. Bake 9 to 11 minutes until heated through. Heat marinara sauce in a small saucepan or microwave.
4. Drain potatoes, return to large saucepan and add sour cream, salt, pepper and pea mixture. Mash with a potato masher until smooth. Serve with chicken; accompany chicken with marinara sauce.

SWEET AND SPICY ORANGE-SOY CHICKEN WINGS

Active Time: 15 minutes
Total Time: 2 hours 45 minutes

INGREDIENTS
Marinade/Glaze

• 1 cup sweet orange marmalade
• 1?2 cup honey
• 1?3 cup lite soy sauce
• 1 1?2 Tbsp rice wine vinegar or cider vinegar
• 3 Tbsp grated fresh ginger
• 1 Tbsp minced garlic
• 1 tsp crushed red pepper
• 3 lb chicken wings, cut in half at center joint
• Garnish: sliced scallions and orange wedges

PREPARATION
1. Marinade/Glaze: Whisk ingredients in a medium bowl to blend. Scrape half into a ziptop bag. Add wings; turn to coat. Refrigerate at least 2 hours, turning bag occasionally. Cover and refrigerate remaining Marinade/Glaze.
2. Heat oven to 450°F. Line 2 rimmed baking sheets with foil. Put a wire rack in each pan; coat with nonstick spray.
3. Place wings in a single layer on racks (discard bag and contents). Bake 20 minutes, turning once. Brush with some of the reserved Marinade/Glaze. Bake 10 minutes, turning once and brushing again, until wings are lightly browned. (If desired, broil 1 to 2 minutes per side to char slightly.)
4. Transfer to a serving platter. Pour remaining Marinade/ Glaze into a bowl; serve as a dipping sauce.

Planning Tip: Prepare through Step 1 at least 2 hours, or up to 1 day, ahead.

 

TORTILLA CRISPS
Active Time: 20 minutes
Total Time: 50 minutes

INGREDIENTS

• 8 burrito-size plain flour tortillas
• 1/2 stick (4 Tbsp) butter, melted
• 3/4 cup grated Parmesan cheese
• White from 1 large egg, beaten with a fork
• Toppings: dried herbs, small seeds (see Note), crushed red pepper, lemon pepper, instant minced onion and garlic flakes

PREPARATION
1. Place oven rack in middle position. Heat to 400°F. Coat baking sheet(s) with nonstick spray.
2. Working with 1 tortilla at a time, brush 1 side with butter, then sprinkle with 1 heaping Tbsp Parmesan cheese. Gently press to adhere. Turn tortilla over; brush with egg white, then sprinkle with about 2 tsp topping(s). Using a plain or fluted pastry wheel or sharp knife, cut tortilla in 4 strips. Place cheese side down on prepared sheet(s).
3. Bake on middle oven rack 8 to 10 minutes until light golden and crisp. Remove a wire rack to cool.

Planning Tip: Store airtight with wax paper between layers at room temperature up to 2 weeks.

Note: You can use one or a mixture of 2 or more seeds such as sesame, poppy, fennel and caraway.

 

BAKED POTATO DIP
Active Time: 10 minutes
Total Time: 2 hours 10 minutes

INGREDIENTS

• 1 tub (16 oz) reduced-fat sour cream
• 1?2 cup light mayonnaise
• 4 oz Cheddar cheese, shredded (1 cup)
• 4 scallions, finely chopped
• 6 slices bacon, cooked crisp and crumbled
• Accompaniments: potato chips and cut-up raw vegetables for dipping

PREPARATION
Mix ingredients in a medium bowl until blended. Cover and refrigerate at least 2 hours for flavors to blend, or overnight. Serve with chips and vegetables.

 

BROWN SUGAR-BAKED CHICKEN AND OVEN FRIES
Active Time: 10 minutes
Total Time: 40 minutes

INGREDIENTS

• 3 large (11?2 lb) baking potatoes, cut lengthwise in 1?2-in.-thick sticks (see Tip)
• 1 Tbsp oil
• 3 Tbsp light-brown sugar
• 2 tsp chili powder
• 2 tsp freshly grated orange zest
• Salt
• 8 chicken drumsticks (21?4 lb)
• 1?4 tsp freshly ground pepper

PREPARATION
1. Position racks to divide oven in thirds. Heat to 450°F. Line 2 rimmed baking sheets with foil (for easy cleanup). Set a wire rack on 1 sheet; coat rack well with cooking spray.
2. Put potatoes and oil in a large bowl; toss potatoes to coat. Spread out on prepared rack, overlapping if necessary. Bake on top oven rack 10 minutes.
3. Meanwhile, mix sugar, chili powder, orange zest and 1?2 tsp salt in a large plastic food bag. Add drumsticks and shake until chicken is coated. Arrange on second baking sheet.
4. Place chicken on lower oven rack and bake 25 to 30 minutes, or until potatoes are tinged golden brown and chicken’s juices run clear when pierced with a fork. Drizzle any juices in baking sheet over the chicken. Sprinkle potatoes with 1?2 tsp salt and the pepper.

Dinner bakes with little attention. Add a salad to make a great meal.

Tip: Leave the skin on the potatoes. Just give them a good scrubbing before you cut them up.

 

BUFFALO CHICKEN PIZZA
Active Time: 8 minutes
Total Time: 22 minutes

INGREDIENTS

• 4 pocketless pita breads
• Garlic-flavored cooking spray
• 2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
• 2 Tbsp plus 8 tsp Frank’s Red Hot sauce
• 4 reserved quarters cooked yellow bell pepper, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup each crumbled blue cheese and chopped celery
• Garnish: celery leaves

PREPARATION
1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.
2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.
3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

 

BUFFALO CHICKEN WRAPS
Active Time: 15 minutes
Total Time: 15 minutes

INGREDIENTS

• 1 pkg (9.5 oz) refrigerated fully cooked breaded Buffalo-style chicken breast strips
• Four 8- to 9-in. spinach and basil–flavored wraps or plain burrito-size flour tortillas
• 1/4 cup fat-free ranch dressing (such as Wish-Bone)
• 2 cups baby spinach leaves (from a 5-oz bag)
• 2 each trimmed medium ribs celery and carrots, cut in narrow 3-in.-long strips
• 1 medium zucchini (about 6 oz), cut in narrow 3-in.-long strips
• Serve with: extra dressing for dipping and Frank’s hot sauce to sprinkle

PREPARATION
1. Heat oven to 400°F. You’ll need a rimmed baking sheet.
2. Bake chicken as package directs.
3. Spread each tortilla with 1 Tbsp dressing, then place 1/2 cup spinach leaves and some celery, carrot and zucchini sticks down center. Top each with 1/4 the chicken strips. Scatter remaining vegetables on top and around chicken. Roll up tightly; cut diagonally in half. Serve with extra dressing and the hot sauce, if desired.

 

CHICKEN ENCHILADAS
Active Time: 20 minutes
Total Time: 1 hour

INGREDIENTS

• 1 can (103?4 oz) 30%-less-sodium condensed cream of chicken soup
• 1 bottle (12 oz) mild green chile salsa
• 3?4 cup chopped cilantro
• 1?2 tsp ground cumin
• 2 cups shredded cooked chicken, turkey, beef or pork
• 1 1?2 cups shredded Mexican-style cheese blend
• 1 1?4 cups thawed frozen corn
• 1 can (4 oz) chopped green chiles
• 12 corn tortillas, warmed as pkg directs
• 2 cups shredded romaine lettuce
• 1 cup diced tomato
• 1 Hass avocado, diced
• 1?2 cup diced red onion
• Accompaniment: sour cream

PREPARATION
1. Heat oven to 350°F. Coat a 13 x 9-in. baking dish with nonstick spray.
2. Sauce: Whisk soup and 1?2 soup can water in a bowl until smooth. Stir in salsa, 1?4 cup cilantro and the cumin.
3. In another bowl, combine chicken, 3?4 cup each cheese blend and Sauce, the corn, chiles and remaining cilantro.
4. Working with 1 tortilla at a time, spoon a scant 1?3 cup chicken mixture down center; roll up and place seam side down in baking dish.
5. Pour remaining Sauce over top; sprinkle with remaining cheese. Cover dish with nonstick foil.
6. Bake 30 minutes, uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted.
7. To serve: Sprinkle with some of the lettuce, tomato, avocado and onion. Serve remaining on the side.

A great crowd-pleaser for a potluck supper. It can be made through Step 4 a day ahead: Cover with damp paper towels, then plastic wrap, to keep tortillas from drying out.

 

SIZZLING CHICKEN FAJITA SALADA
Active Time: 15 minutes
Total Time: 1 hour

INGREDIENTS
Salad Dressing & Marinade

• 1 bottle (8 oz) oil and vinegar dressing
• 1?4 cup McCormick Grill Mates Mesquite Spice Rub
• 2 tsp jalapeño hot sauce
• 4 boneless, skinless chicken breast halves (about 6 oz each)

Pico de Gallo

• 1 lb plum tomatoes, seeded and chopped
• 1 small onion, chopped
• 1?4 cup chopped cilantro
• 2 Tbsp fresh lime juice
• 1 tsp chopped garlic
• 1?4 tsp salt
• 1 large sweet onion, cut in 1/2-in.-thick slices
• 1 bag (10 oz) cut-up hearts of romaine lettuce, or 8 cups torn romaine
• Accompaniments: sliced tomatoes, guacamole, sour cream and shredded Cheddar cheese

PREPARATION
1. Dressing & Marinade: Whisk ingredients in a bowl until blended. Reserve 1?3 cup to dress the salad. Put chicken breasts and 1?2 cup Marinade in a large ziptop bag. Refrigerate about 45 minutes.
2. Pico de Gallo: Combine ingredients in a bowl. Cover; leave at room temperature.
3. Heat outdoor grill or a large stovetop grill pan.
4. Brush the onion slices with remaining Dressing.
5. Remove chicken from marinade; discard bag with marinade. Grill chicken and onion 5 minutes on each side, or until chicken is cooked through and onion is tender. Transfer chicken andonion to a cutting board.
6. Toss lettuce with reserved Dressing. Divide among 4 serving plates. Cut chicken in strips, onion slices in half. Serve on salad along with Pico de Gallo and accompaniments.

 

CRUNCHY CHICKEN FINGERS WITH COLESLAW
Active Time: 10 minutes
Total Time: 20 minutes

INGREDIENTS

• 1 large egg
• 1 lb chicken tenders, white tendon cut off
• 1 cup finely crushed baked potato chips
• 3?4 tsp paprika
• 1?4 tsp salt

Coleslaw

• 4 cups bagged coleslaw mix
• 3?4 cup seedless red grapes, halved if large
• 3 Tbsp each light mayonnaise and plain lowfat yogurt
• 1 tsp sugar
• 1?4 tsp each salt and pepper
• 1?2 cup reduced-fat ranch dressing

PREPARATION
1. Heat oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup). Lightly coat with nonstick spray.
2. Beat egg in a shallow bowl with a fork until frothy. Add tenders and toss to coat. In another bowl, mix crushed chips, paprika and salt. Add tenders, a few at a time, and toss with a fork to coat. Place on prepared baking sheet.
3. Bake 10 minutes or until chicken is cooked through.
4. Meanwhile put Coleslaw ingredients in a bowl; toss to mix and coat.
5. Serve tenders with ranch dressing and the slaw.

 

CHILI POTPIES
Active Time: 25 minutes
Total Time: 30 minutes

INGREDIENTS

• 4 boxes (9.5 oz each) frozen Boca meatless chili
• 1 bag (16 oz) frozen Latino vegetable blend (or other frozen vegetable mix with corn)
• 1 pouch (7.5 oz) Bisquick Complete Cheese-Garlic Biscuits Mix

PREPARATION
1. Heat oven to 450°F. Have ready five 11?2-cup baking dishes or a 11?2-qt shallow baking dish.
2. Microwave 2 bowls chili at a time as pkg directs 5 minutes on high or until thawed. Transfer to a large microwaveable bowl, stir in frozen vegetables and microwave on high 5 minutes or until hot.
3. Divide among small baking dishes, or spoon into large baking dish. If using small dishes, place on a rimmed baking sheet.
4. Prepare biscuits as pouch directs; drop large spoonfuls on chili.
5. Bake 12 minutes or until chili bubbles and biscuits are golden brown and cooked through.

DIFFERENT TAKES
Sprinkle biscuits with shredded Cheddar cheese before baking.
For spicier chili, add some ground red pepper (cayenne).
Stir chopped cilantro or parsley into the prepared biscuit mix.

 

MEATBALL CALZONES
Active Time: 15 minutes
Total Time: 28 minutes

INGREDIENTS

• 1 can (13.8 oz) refrigerated pizza crust
• 1 jar (24 to 26 oz) mini-meatball pasta sauce
• 1 cup shredded Italian cheese blend

PREPARATION
1. Heat oven to 425°F. Line a baking sheet with nonstick foil.
2. Unroll crust on a cutting board and stretch dough to a 12-in. square. Cut in quarters (you’ll have 4 squares). Transfer to lined baking sheet.
3. Pour sauce into a bowl. Using a slotted spoon, equally distribute meatballs in centers of squares. Top each with 1/4 cup cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork.
4. Bake 10 to 13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.

Different Takes
1. Add sliced roasted peppers to filling.
2. Use Mozzarella with Sun-Dried Tomatoes & Basil cheese blend instead of Italian cheese blend.
3. Sprinkle calzones with fennel seeds or dried oregano or basil before baking.

CHEDDAR VEGETABLE QUICHE
Active Time: 19 minutes
Total Time: 59 minutes

INGREDIENTS

• 1 refrigerated ready-to-bake pie crust (from a 15-oz box)
• 1 bag (24 oz) frozen broccoli, carrots, cauliflower and cheese sauce
• 1 carton (15 oz) cheese and chive Egg Beaters

PREPARATION
1. Heat oven to 400°F. Lightly coat a 9-in. pie plate with nonstick spray.
2. Fit crust into pie plate, turn edges under and crimp or flute. Prick crust in several places. Press a sheet of foil directly on crust. Bake 12 to 14 minutes until edges are lightly browned. Remove foil; cool crust on a wire rack while preparing vegetables.
3. Microwave vegetables and cheese sauce as bag directs. Stir in Egg Beaters and pour into crust.
4. Bake 15 minutes; reduce heat to 350°F and bake 20 to 25 minutes until a knife inserted near center of quiche comes out clean. If desired, garnish with chives.

 

TEX-MEX PULLED PORK
Active Time: 5 minutes
Total Time: 10 hours

INGREDIENTS
Sauce

• 1 can (8 oz) tomato sauce (1 cup)
• 1 cup bottled barbecue sauce
• 1 medium onion, thinly sliced
• 2 cans (4.5 oz each) diced green chilies
• 1/4 cup chili powder
• 1 tsp each ground cumin and dried oregano
• 1/4 tsp ground cinnamon
• One 2 1/2-lb well-trimmed boneless pork loin roast
• 1/2 cup chopped cilantro

PREPARATION
1. Mix Sauce ingredients in a 3-qt or larger slow-cooker. Add pork, then spoon sauce over pork just to cover.
2. Cover cooker and cook on high 31/2 hours or on low 8 to 10 hours, until pork is fork-tender. Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
3. Pour sauce into serving bowl; stir in the cilantro and shredded pork.
Roll up in warmed burrito-size flour tortillas, or serve in taco shells or on burger buns. Shredded lettuce, diced red onion and sour cream are all great toppings.

 

JAMAICAN JERK BBQ CHICKEN
Active Time: 5 minutes
Total Time: 8 hours

INGREDIENTS

• 8 chicken drumsticks (about 2 lb), skin removed
• 2 tsp Caribbean jerk seasoning
• 3/4 cup barbecue sauce
• 1 Tbsp dark rum (optional)
• 1/4 cup sliced scallions

PREPARATION
1. Rub drumsticks with seasoning. Place in 3 1/2-qt or larger slow-cooker. Pour barbecue sauce and rum over chicken. Turn chicken to coat.
2. Cover and cook on low 6 to 8 hours until chicken is tender. Sprinkle with scallions.

Great with coleslaw and cornbread on the side.

 

TWO-BEAN SLOPPY JOES
Active Time: 5 minutes
Total Time: 20 minutes

INGREDIENTS
Bean Mixture

• 1 can each (15 to 16 oz) black-eyed peas and red kidney beans, rinsed
• 1 1/2 cups bottled marinara sauce
• 1 can (141/2 oz) no-salt-added diced tomatoes in juice, drained
• 1/2 cup each frozen cut green beans and chopped green bell pepper
• 1 Tbsp Worcestershire sauce
• 2 tsp red-wine vinegar
• 1 1/2 tsp chili powder
• 4 split seeded kaiser or hamburger rolls, toasted

PREPARATION
1. Bean Mixture: Bring all ingredients to a boil in a 10- or 12-in. nonstick skillet over medium-high heat. Reduce heat, partially cover skillet and simmer, stirring occasionally, 10 to 15 minutes until green pepper is tender.
2. Spoon onto roll bottoms; replace tops.

What’s in a name? As you may have guessed, these are called “sloppy” because they’re messy to eat. No one seems to know where the “joe” comes from. The standard sloppy joe consists of a burger bun filled with a ground beef mixture in a spicy tomato sauce. Our version substitutes canned beans for the meat.

 

FAJITA BURGER
Active Time: 7 minutes
Total Time: 15 minutes

INGREDIENTS

• 2 Tbsp oil
• 1 1?2 tsp chili powder
• 1 red, yellow or orange bell pepper, quartered
• 1 pkg (12 oz) frozen chicken burgers (4 burgers), preferably spicy salsa and Cheddar flavor (we used Casual Gourmet)
• 4 burrito-size (8 in.) flour tortillas
• 8 medium leaves romaine lettuce
• Accompaniments: sour cream, sliced avocados and salsa

PREPARATION
1. Heat outdoor grill (see “No Grill? No Problem,” page 157). Mix oil and chili powder.
2. Grill pepper, turning once, 12 minutes or until charred and crisp-tender. Grill burgers as package directs. Remove burgers to a plate, pepper to a cutting board; thinly slice pepper.
3. Brush 1 side of each tortilla with the chili oil. Grill oil side down 1 minute. Turn over; cook 1 minute until grill-marked. Transfer to serving plates.
4. For each fajita: Put 2 lettuce leaves, a burger and 1?4 the pepper slices on half of oiled side of a tortilla. Fold over other half. Serve with accompaniments.

Editor’s Note: Grilling times given are approximate. If using a gas grill, bear in mind that when cooking food with the lid closed, even a quick peek can cool the grill enough to require an increase in cooking time.

 

BAKED MACARONI AND CHEESE
Active Time: 10 minutes
Total Time: 1 hour 15 minutes

INGREDIENTS

• 1 lb radiatore (radiators), fusilli (little springs) or campanelle (bellflowers) pasta
• 2 tsp stick butter
• 1 cup fresh bread crumbs (from 2 slices white sandwich bread)
• 8 oz extra-sharp Cheddar cheese, shredded (about 2 cups)
• 1?4 cup grated Parmesan cheese
• 3 1?2 cups whole milk
• 1?4 cup flour
• 1?2 tsp minced garlic
• 1 tsp prepared mustard
• 3?4 tsp salt

PREPARATION
1. Heat oven to 350°F. Grease a shallow 3-qt baking dish.
2. Cook pasta in a large pot of lightly salted boiling water as package directs until firm-tender (al dente). Drain in a colander; rinse with cold water and let drain again.
3. Meanwhile, melt butter in a large saucepan. Add bread crumbs and cook over medium heat, stirring often, 3 minutes, or until golden and crisp. Scrape into a small bowl and stir in 2 Tbsp each Cheddar and Parmesan cheese.
4. Wipe saucepan clean. Add milk, flour and garlic; whisk until blended. Place over medium-high heat and bring to a boil, whisking often. Reduce heat and simmer 2 minutes. Remove from heat; stir in remaining cheeses, mustard and salt. Add pasta to baking dish. Stir in sauce. Sprinkle evenly with crumb mixture.
5. Bake 30 minutes, or until hot and bubbly around edges.

To make this family favorite look a lot more special without paying extra, use a different-shape pasta than the usual elbow.

 

EASY LASAGNA
Active Time: 15 minutes
Total Time: 1 hour 5 minutes

INGREDIENTS

• 1 lb lean ground beef
• 1 jar (26 oz) marinara sauce
• 12 no-cook (oven-ready) lasagna noodles
• 1 tub (32 oz) part-skim ricotta cheese
• 1 large egg
• 6 Tbsp purchased pesto, preferably reduced-fat
• 1 jar (12 oz) roasted yellow or red peppers, drained and torn in strips
• 1 pkg (8 oz) shredded part-skim mozzarella cheese (2 cups)

PREPARATION
1. Have ready a 13 x 9-in. baking dish.
2. Heat a large nonstick skillet over medium heat. Add beef and cook, breaking up chunks, until no longer pink. Stir in marinara sauce.
3. Spread 1 cup meat sauce in baking dish. Place 3 noodles crosswise on sauce (don’t overlap noodles). Scrape ricotta into a bowl, add egg and stir until blended.
4. Drop spoonfuls of 1?3 the ricotta mixture and 1?3 the pesto over the noodles. Top with 1?3 the pepper strips, 1?2 cup mozzarella, then 3 more noodles. Spread 1 cup meat sauce on top to cover noodles. Repeat layers twice, starting with ricotta and pesto. Sprinkle with remaining mozzarella. Cover with plastic wrap, then foil, and refrigerate up to 1 day.
5. To bake: Heat oven to 375°F. Remove foil and plastic wrap; re-cover with foil. Bake 50 minutes, or until edges bubble and center is hot.

Make-Ahead Tip: Can be made through Step 4 up to 1 day ahead.

QUICKEST CANNELLONI
Active Time: 30 minutes
Total Time: 1 hour 45 minutes

INGREDIENTS

• 2 Tbsp stick butter
• 3 Tbsp flour
• 1 1?2 cups 1% lowfat milk
• Pinch ground nutmeg
• Pinch salt
• 8 oven-ready no-boil lasagna noodles

Chicken Filling

• 1 small yellow onion, cut up
• 1 lb ground chicken
• 1 cup frozen cut-leaf spinach, thawed
• 1?2 cup part-skim ricotta cheese
• 1?4 cup grated Parmesan cheese
• 1 large egg
• 1?2 tsp ground nutmeg
• 1?2 tsp salt
• 2 cups bottled spaghetti sauce
• 1?2 cup grated Parmesan cheese

PREPARATION
1. Melt butter in a 1-qt saucepan. Add flour; stir over medium heat 1 to 2 minutes. Whisk in milk, nutmeg and salt. Bring to a low boil and cook, whisking often, 3 minutes, or until thickened. Remove from heat and cover surface with plastic wrap to keep a skin from forming.
2. Soak noodles in hot water for 10 minutes.
3. Filling: Finely chop onion in a food processor. Add remaining Filling ingredients; process until blended. Stir in 1?2 cup white sauce.
4. Heat oven to 375°F. Have a 13 x 9-in. baking dish ready.
5. Drain noodles; cut in half crosswise. Top each half with 3 Tbsp Filling, then roll up.
6. Spread 1?2 cup spaghetti sauce in baking dish. Arrange noodle rolls in 2 long rows on top. Spread with remaining spaghetti sauce, then spoon on rest of white sauce. Sprinkle with Parmesan cheese.
7. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until cheese just begins to brown.

 

THREE-CHEESE MACARONI AND SPINACH
Active Time: 25 minutes
Total Time: 55 minutes

INGREDIENTS

• 1?2 stick (4 Tbsp) butter, plus extra for baking dish
• 1 cup chopped onion
• 1?3 cup all-purpose flour
• 4 1?2 cups milk
• 1?4 tsp salt
• 1?4 tsp pepper
• 5 oz Gorgonzola cheese, broken in chunks
• 5 oz fontina cheese, rind removed, cut in chunks
• 1 cup grated Parmesan cheese
• 1 lb mini penne pasta
• 1 bag (6 oz) baby spinach
• 2 Tbsp plain dry bread crumbs
• Garnish: chopped parsley

PREPARATION
1. Bring a large pot of lightly salted water to a boil. Heat oven to 375°F. Butter a shallow 3-qt baking dish or casserole.
2. Melt butter in a large saucepan over medium heat. Add onion and sauté 5 minutes until slightly softened but not browned. Whisk in flour; cook 2 minutes until blended. Slowly whisk in milk. Cook, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in salt, pepper, then Gorgonzola, fontina and 3?4 cup Parmesan cheese. Stir until cheese melts and sauce is smooth; set aside.
3. Stir pasta into boiling water. When water returns to a boil, cook 2 minutes less than time suggested on package. Drain well. Return pasta to pot, add spinach and cheese sauce and toss until spinach is wilted and pasta is evenly coated. Pour into prepared baking dish.
4. Mix rest of Parmesan with bread crumbs; sprinkle over top.
5. Bake about 30 minutes until browned on top. Cool 5 minutes before serving. Garnish with parsley.

Planning Tip: Prepare through Step 3 up to 1 day ahead. Refrigerate uncovered. Bring to room temperature before topping with crumb mixture and baking.