Slow Cooker Sheppard's Pie

Ingredients:
4 Medium Yukon Gold Potatoes (about 2 lbs)
1/3 cup 2% Milk
2 Tbsp Unsalted Butter (consider Smart Balance Butter)
Salt and Pepper
1 Tbsp Olive Oil
1 Medium Diced Onion
2 Minced Garlic Cloves
1 lb Lean Ground Beef or Turkey
1 Tbsp Tomato Paste
1 tsp Worcestershire Sauce
1 tsp Dried Thyme
1 Tbsp Corn Starch
1 Cup Frozen Mixed Vegetables

Directions:
Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave and let cool slightly, then peel and mash with milk and butter. Season with salt and pepper. In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire sauce, thyme and ½ tsp each salt and pepper. In small cup, whisk corn starch with 1 cup of water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker. Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.

http://www.allyou.com/

Burrito Bake

Ingredients:
1 lb Lean Ground Beef or Turkey
1 ¼ oz package Taco Seasoning Mix
¾ cup Water
12 Flour Tortilla (consider Carb Balance or Wheat Tortillas)
16oz can Refried Beans (consider Fat Free)
1 cup Mexican Style Shredded Cheese Blend

Directions:
Preheat oven to 350 degrees. Brown meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix and water. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Place 4 tortillas on bottom of a greased 9-inch pie plate. Cover with half of the refried beans, meat mixture and cheese. Repeat layers once. Top with remaining tortillas. Bake 30 minutes or until heated through and cheese is melted. Cut into wedges to serve.

http://www.recipezaar.com/

Curry Pepper Beef

Ingredients:
2 lbs 1-inch Thick Lean Beef Sirloin (room temperature)
2 Tbsp Vegetable Oil (consider Smart Balance)
Salt and Pepper
1 Green Bell Pepper (seeded and cut into bite size pieces)
1 Red Bell Pepper (seeded and cut into bite size pieces)
3 Tbsp Butter (consider Smart Balance Spread)
2 Chopped Shallots
2 Chopped Garlic Cloves
2 Tbsp Flour
¼ cup Dry Sherry
1 cup Beef Broth
1 Tbsp Curry Powder

Directions:
Pat beef dry and cut into bite size pieces. In large skillet or Dutch oven, heat oil over high heat until smoking. Working in 2 batches, cook beef until browned on all sides, 2-3 minutes. Season with portion of salt and pepper and transfer to a plate. Lower the heat to medium, add bell peppers and cook, stirring, until softened, about 10 minutes. Transfer to the plate with the meat. Add the butter to the skillet. Add shallots and garlic and cook until fragrant, about 2-3 minutes. Sprinkle the flour into the pan and whisk in the sherry, scrapping up the brown bits from the bottom of the pan. Stir in the beef broth and curry powder. Return the meat and peppers and any juices to the pan and simmer to combine the flavors 2-3 minutes. Season with salt and pepper.

http://www.rachelraymag.com/

Baked Ravioli Bites

Ingredients:
9 oz package Refrigerated Four Cheese Ravioli (prepared according to package directions)
2 Large Beaten Eggs (or equivalent proportions of egg substitute)
1 cup Italian Style Bread Crumbs
Olive Oil Cooking Spray
Pesto and Marinara for Dipping

Directions:
Preheat broiler. Spray baking sheet. Dipped prepared ravioli into beaten eggs, coating both sides, then into bread crumbs, coating both sides. Place on baking sheet. Lightly spray top of ravioli with cooking spray. Broil for 1-2 minutes or until edges begin to brown. Turn and spray with additional cooking spray; broil for 1 minute or until edges brown. Serve with prepared pesto or marinara dipping sauces.

http://www.buitonigoitalian.com/

Frosty Orange Crème Layered Dessert

Ingredients:
2 cups Orange Sherbet or Sorbet (softened)
8oz package Philadelphia Light Cream Cheese (softened)
14oz. can Sweetened Condensed Milk
½ cup Orange Juice
8oz. Cool Whip Lite Whipped Topping (thawed)

Directions:
Line a 9x5 inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 minutes. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir n cool whip. Pour over sherbet in pan. Freeze 3 hours. To unmold, invert pan onto plate; remove foil.

http://www.kraftfoods.com/

Lime Tortilla-Crusted Chicken Tenders

Ingredients:
2 Large Eggs (or equivalent proportions of egg substitute)
1-2 lb package Chicken Tenderloins (or skinless breasts cut into strips)
¾ tsp Salt
¾ tsp Pepper
¼ cup All-Purpose Flour
2 ¾ cups Finely Crushed Lime-Flavored Tortilla Chips
Cooking Spray

Directions:
Preheat oven to 425 degrees. Whisk together eggs and 1 Tbsp water until blended. Sprinkle chicken with salt and pepper. Dredge in flour; dip in egg mixture, and dredge in crushed tortilla chips. Place chicken on a lightly sprayed aluminum foil-lined baking sheet. Baked at 425 degrees for 15-20 minutes or until done.

http://www.southernliving.com/

Cranberry-Almond Chicken Salad

Ingredients:
2/3 cup Slivered Almonds
3 cups Chopped Cooked Chicken
¾ cup Sweetened Dried Cranberries
2 Diced Celery Ribs
½ Small Sweet Onion Diced
¾ cup Light or Fat-Free Mayo
1 Tbsp Greek Seasoning
2 Tbsp Fresh Lemon Juice

Directions:
Preheat oven to 350 degrees. Bake almonds in a single layer in shallow pan 5-7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack about 15 minutes. Stir together almonds, chicken, dried cranberries and remaining ingredients; serve immediately or cover and chill up to 24 hours.

http://www.southernliving.com/