Oat, Apple and Raisin Muffins...

1 cup raisins
1 cup apple, cored, peeled and chopped
1/4 cup oil
3/4 cup milk
1/3 cup sugar
1 cup all-purpose flour
1 cup quick-cooking oats, uncooked
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1/4 tsp. allspice
2 tbsp. brown sugar, packed

Combine raisins with apple, oil, milk and sugar in a medium mixing bowl. Stir together flour, oats, baking powder, salt, nutmeg, cinnamon and allspice in a separate bowl. Stir into raisin mixture just until combined. Divide batter equally into 12 greased or lined muffin cups. Sprinkle tops of batter with 1/2 teaspoon brown sugar. Bake at 400 degrees for 20 minutes or until golden.

Chicken Penne a la Marengo...

1 lb. boneless, skinless chcken breasts, cut into 1-inch pieces
1 14.5oz. can chicken broth
2 cups uncooked penne pasta
1 medium green bell pepper, cut into 1-inch pieces
1 14.5oz. can Italian-style stewed tomatoes, undrained
1/4 cup dry white wine or chicken broth
1 tbsp. tomato paste
1 2.25oz. can sliced ripe black olives, drained

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 2 to 3 minutes or until brown.

Stir in broth; heat to boiling. Stir in pasta and bell pepper. Heat to boiling; reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.

Stir in tomatoes, wine and tomato paste. Cook uncoverd 5 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender. Stir in olives.

Zesty Roasted Chicken and Potatoes...

6 boneless, skinless chicken breast halves
1/2 tsp. salt
1/3 cup mayonnaise
3 tbsp. Dijon mustard
1/2 tsp. pepper
2 garlic cloves, finely chopped
1 lb. new potatoes, each cut into 6 wedges

Heat oven to 350 degrees. Line broiler pan with aluminum foil. Spray rack of broiler pan with cooking stray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.

Mix mayonnaise, mustard, pepper and garlic in large bowl; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.

Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until juice of chicken is no longer pink when centers of thickest pieces are cut and potatoes are tender.

Mandarin Chicken Stir-Fry...

2 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. honey
1 tbsp. cornstarch
1/8 tsp. ground red pepper (cayenne)
1 11oz. can mandarin orange segments, drained and 2 tbsp. syrup reserved
1 8oz. can pineapple chunks, drained and juice reserved
1 tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 tsp. finely chopped gingerroot
1 clove garlic, finely chopped
1 6oz. pkg. frozen snow peas, thawed and drained
2 medium green onions, sliced
Hot cooked chinese noodles or rice

Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.

Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil one minute, stirring constantly.

Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles or rice.

Black Beans, Chicken and Rice...

2 tsp. oil
1 cup uncooked regular long-grain white rice
1 1/2 tsp. cumin
1 tsp. chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 15oz. can black beans, drained, rinsed
1 14oz. can chicken broth
2 tbsp. water
1/2 cup shredded cheddar cheese

Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir one minute.

Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.

Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Thai Peanut Chicken and Noodles...

6 oz. uncooked fine egg noodles
1/4 cup creamy peanut butter
1/2 tsp. finely chopped gingerroot
1/4 tsp. crushed red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tbps. oil
2 cups small fresh broccoli florets
1 1/2 cups sliced fresh mushrooms
1 cup fresh baby carrots, quartered lengthwise
1 medium red bell pepper, cut into thin bite-sized strips
1 9oz. pkg. frozen diced cooked chicken breast, thawed
1/4 cup coarsely chopped dry-roased peanuts

Cook noodles as directed on package. Drain; cover to keep warm.

Meanwhile, in small bown, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.

Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.

Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinke with peanuts.

Italian White Bean Soup...

2 15oz. cans cannellini beans, drained, rinsed
2 tsp. olive oil
2 medium carrots, chopped (1 cup)
2 medium stalks celery, thinly sliced (1 cup)
1/4 cup chopped onion
1 garlic clove, minced
3 cups chicken broth
1 tsp. dried basil leaves
1/8 tsp. pepper

Mash 1/2 cup of the drained beans; set aside. Heat oil in large saucepan over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp tender, stirring frequently.

Add all remaining ingredients including mashed and whole beans. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender.

Steak and Potato Soup...

2 lb. boneless beef sirloin steak (1 inch thick)
1 tbsp. oil
1 1/2 cups coarsely chopped onions
3 garlic cloves, minced
2 lb. small red potatoes, cut into 3/4-inch pieces (about 6 cups)
3 cups fresh baby carrots, halved lengthwise
1 1lb. pkg. frozen cut green beans
2 tbsp. chopped fresh basil or 2 tsp. dried basil leaves
1/2 tsp. pepper
6 14oz. cans beef broth
3 tbsp. steak sauce

Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.

Heat oil in 8-quart stockpot over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.

Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

Confetti Taco Chili...

3 lb. ground beef
2 cups chopped onions
1 pkg. taco seasoning mix
4 15.5oz. cans diced tomatoes with green chilies, undrained
2 15oz. cans tomato sauce
1 1lb. pkg. frozen corn
4 15.5oz. cans southwestern black beans with cumin and chili spices, undrained
4 cups chili cheese-flavored corn chips
2 cups shredded cheddar cheese

In an 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until corn is tender, stirring occasionally.

Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally. Spoon into individual serving bowls. Sprinkle each serving with about 1/4 cup chips and 2 tablespoons cheese.

Seasoned Burger and Potato Packets...

8 small new potatoes, unpeeled, quartered
1 tsp. seasoned salt
1 tsp. dried Italian seasoning
1 tbsp. olive oil
4 frozen lean ground beef patties (about 1/4lb. each)
1 cup frozen cut green beans

Heat grill. Cut four 18X12-inch sheets of heavy-duty foil; spray foil with nonstick cooking spray.

In medium microwave-safe bowl, combine potatoes, 1/2 teaspoon of the seasoned salt, 1/2 tsp. of the Italian seasoning and the oil; toss to coat. Microwave on High for 4 minutes or just until potatoes are fork-tender.

Place 1 beef patty and 1/4 cup of the green beans on each sheet of foil; sprinkle patties with remaining 1/2 teaspoon seasoned salt and 1/2 tsp. Italian seasoning. Top each evenly with potatoes. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

When grill is heated, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover gill; cook 30 to 40 minutes or until patties are thoroughly cooked and potatoes are tender, turning packets over once halfway through cooking. Carefully oven packets to allow steam to escape; meat thermomter inserted into center of patties should read 160 degrees.

Sloppy Joe Burgers...

1 1/2 lb. ground beef
1/4 cup ketchup
1 (1.5oz.) pkg. sloppy Joe seasoning mix
6 slices chedder, mozzarella, etc. cheese slices
6 burger buns, split

Heat grill. In large bowl, combine ground beef, ketchup and sloppy Joe seasoning mix; mix gently. Shape mixture into 6 patties.

When grill is heated, carefully oil grill rack. Place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cool 13 to 15 minutes or until meat thermometer inserted in center of patties reads 160 degrees, turning once. During last 1 to 2 minutes of cooking time, place cheese on patties; cook until melted. Serve patties in buns.