4 skinless, boneless chicken breasts
1 (4-oz. or larger block) pkg. Monterey jack cheese,
1/4 cup butter, melted
1 cup Italian seasoned bread crumbs
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1 small red bell pepper, diced
1 small green bell pepper, diced
1/4 cup jalapeño peppers, diced
1/2 cup guacamole (optional)
1/2 cup sour cream ( optional)
1/4 cup salsa (optional)

Cut some of the cheese into 4 slices, and reserve part of it for the cheese sauce.

Place 1 chicken breast between 2 sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese block. Secure with wooden picks or uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.

Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9-in. baking dish, but don't crowd them. Drizzle the remaining butter over all 8 of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400ºF. oven for 25 to 30 minutes or until chicken is done.

Make a roux with butter and flour. Add about 1/2 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce.

Dice bell peppers and jalapeño peppers.

When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers, guacamole, sour cream and a little salsa.

2 servings.

1 1/2 tsp canola oil, divided
1/2 Spanish onion, cut in half, lengthwise & thinly sliced
1/2 red bell pepper, cored, seeded, cut into thin strips
1 tbsp. coarse grained mustard
Salt/pepper to taste
2 (4-oz.) beef tenderloin steaks, about 1-in. thick, trimmed of fat

Prepare charcoal fire or gas grill.

Heat 1 tsp. of oil in large nonstick skillet over med. heat. Add onions and cook, stirring, for 5 minutes.

Add red peppers, cook 'til onions are golden, about 10 min. more. (If the mixture becomes too dry, add 1-2 tbsp. water.)

In a small bowl, whisk mustard with 1/4 cup water. Add to onion mixture; cook 'til most of liquid has evaporated, about 2 minutes. Season with salt and pepper and keep warm.

Brush steaks lightly with remaining oil; season to taste with salt and a generous grinding of black pepper.

Grill steaks to desired doneness, about 3 min. per side for med-rare.

Serve with the onion/pepper mixture.

Nutritional Information:
170.75 calories, 7.56 total fat (1.76 g sat.), 60 mg cholesterol, 4.62 g carbohydrate, 22.68 g protein, 0.75 g fiber, 56.62 mg sodium,

1 firm banana
2 tsp. vegetable oil, divided use
2 lean pork chops (1/2-in. thick)
1 clove garlic, finely chopped
1/4 tsp. ground ginger
2 tbsp. raspberry jelly or honey
2 tsp. prepared mustard
1/2 cup water

Cut banana in half crosswise, then lengthwise into 4 pieces.

Cook bananas in 1 tsp. hot oil, in nonstick skillet. If necessary, add 1/2 tsp. additional oil. Remove browned bananas to a warm plate.

Rub pork chops with garlic. Sprinkle with ginger.

Add remaining oil to skillet. Brown chops on both sides. Remove chops to warm platter.

Melt jelly or honey in skillet; add mustard and water. Stir to blend.

Return chops to skillet; spoon sauce over them. Cover, simmer 8 to 10 minutes or until cooked thoroughly.

Remove chops to dinner plates; top with bananas. Spoon remaining sauce from skillet over pork chops.

Serve with green and yellow beans. Garnish with raspberries and thyme, if desired.

Serves two.

/2 lb. ground beef
1 (8-oz.) can tomatoes
2 cups torn lettuce
1/2 cup shredded sharp Cheddar cheese
1/4 cup sliced green onions
6 pitted ripe olives, sliced
1 (3-1/8-oz.) can jalapeño bean dip
1 tsp. chili powder
1/4 tsp. salt
1/2 cup crushed corn chips

In skillet brown meat; drain off fat.

Drain tomatoes, reserving liquid. Cut up tomatoes.

In salad bowl, combine lettuce, cheese, onion, olives, tomatoes and corn chips.

To meat in skillet, stir in reserved tomato liquid, bean dip, chili powder and salt. Bring to boiling. Add to lettuce mixture. Toss well.

Serve at once.

Serves two.

2 cups diced potatoes
1/2 cup diced celery OR 1/4 tsp. celery salt
1/4 cup minced onion
3/4 cup water
1 tsp. salt
1 cup milk
1 tbsp. butter
Dash of pepper

Cook potatoes, celery and onion with salt in just enough water to barely cover. Cook over moderate heat until vegetables are tender.

Mash vegetables slightly in liquid. Add milk and butter. Heat. Add pepper and celery salt if preferred.

Makes 2 generous servings.

2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced

In a resealable plastic bag, combine the flour, 1/4 teaspoon salt and pepper.

Cut steak into two pieces; place in bag and shake to coat. In a skillet over medium heat, brown steak in oil. Add tomatoes.

Reduce heat; cover and simmer for 40 minutes. Add green pepper, onion and remaining salt.

Cover and simmer until meat is tender, about 30 minutes.

Yield: 2 servings.

2 medium green peppers
1/2 lb. ground beef
1 can (8 oz. ) tomato sauce, divided
1/4 c. uncooked instant rice
3 T. shredded cheddar cheese, divided
1 T. chopped onion
1/2 t. Worcestershire sauce
1/2 t. salt
1/4 t. pepper
1 egg, beaten

Cut tops off of the peppers and discard; remove seeds.

Blanch peppers in boiling water for 5 min. Drain and rinse in cold water; set aside.

In a bowl, combine beef, 1/4 c. tomato sauce, rice, 2 T. cheese, onion Worcestershire sauce, salt, pepper and egg; mix well.

Stuff the peppers; place in an ungreased 1 1/2 qt. baking dish. Pour the remaining tomato sauce over peppers.

Cover and bake at 350 for 45-60 min. or until meat is no longer pink and peppers are tender.

Sprinkle with the remaining cheese; return to the oven for 5 min. or until cheese is melted.

2 servings

1 small potato -- peeled and sliced
(about 1/2 cup)
1/3 cup milk
1 small garlic clove -- minced
1/4 teaspoon salt -- optional
1/8 teaspoon pepper
1/2 teaspoon butter or margarine
1 tablespoon shredded cheddar cheese -- (1 to 2)

In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to a boil.

Pour into a buttered 1O-oz. custard cup. Sprinkle with cheese.

Bake, uncovered, at 375 for 35 minutes or until potatoes are tender.

Yield: 1 serving.

1/2 lbs. red potatoes, cut into 1 1/2-inch chunks
1/2 onion (1 lb.), cut into 6 wedges
2 garlic cloves, peeled
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried, crushed rosemary
1/2 lb. skinless, boneless chicken thighs, each cut into quarters
1 (10-oz.) bag spinach, stems discarded

Preheat oven to 475ºF.

In roasting pan, combine potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat.

Roast vegetables 20 minutes, stirring once.

Add chicken, tossing to coat; roast 25 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife.

Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary sprigs.

Serves 2

3 bone-in chicken breast halves(1 1/2 lb.)
1 small onion, sliced
1 bottle (12 oz.) chili sauce
1 can (8 oz.) tomato sauce
1 T. Worcestershire sauce
1/2 t. dried oregano
Pepper to taste

Brown chicken on all sides in a skillet coated with nonstick cooking spray.

Transfer to a greased 11-in x 7-in x 2-in or a large baking dish; top with
onion.

Combine chili sauce, tomato sauce, Worcestershire sauce and oregano; pour over chicken.

Sprinkle with pepper. Bake, uncovered at 350 for 45 min. or until juices run clear.

2-3 servings

1/2 (10-3/4-oz.) can condensed Cheddar cheese soup*
1/4 cup low-fat (1%) milk
1 cup mild or medium-hot salsa
1/2 (7-oz.) bag baked, unsalted tortilla chips
1 cup fat-free refried beans
1 jalapeño chile, thinly sliced
1/2 cup shredded Cheddar cheese

Preheat oven to 400ºF.

In 13x9-in. ceramic or glass baking dish, stir undiluted soup with milk; spread evenly.

Top with half of salsa and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and Cheddar.

Bake 20 minutes or until hot.

Serves 2

NOTE: *Save other 1/2 can of soup in a ziploc bag and freeze for another use

1 egg -- lightly beaten
3/4 cup canned diced tomatoes -- drained
1/2 cup crushed tortilla chips
1/4 cup shredded cheddar cheese
1/4 cup salsa
2 tablespoons taco seasoning mix
2 tablespoons diced onion
2 tablespoons diced ripe avocado
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef

In a small bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Shape into two loaves; place in an 8-in. square baking dish coated with nonstick cooking spray.

Bake at 350 F. for 30-40 minutes or until meat is no longer pink and a meat thermometer reads 160 F.

NOTES : Nutritional Analysis: One serving (1 meat loaf) equals 429 calories, 22 g fat (8 g saturated fat), 163 mg cholesterol, 1,173 mg sodium, 23 g carbohydrate, 3 g fiber, 32 g protein.

2 cups cooked elbow macaroni, cooled
1 hard-cooked egg, chopped
3 tbsp. chopped onion
5 tbsp. mayonnaise
1 tsp. vinegar
1 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. mustard pepper to taste

Combine all ingredients, stirring lightly.

Cover and chill several hours before serving.

Serves 2

2 tbsp. chopped onion
1/2 clove garlic, minced
1 tbsp. butter
1/2 can Cheddar cheese soup
1 (3-oz.) can sliced mushrooms, drained
1/4 cup milk
2 tbsp. dry sherry
1 tbsp. minced parsley
1 1/2 cups cooked lobster
1/2 cup frozen peas, cooked and drained
1 tbsp. buttered soft bread crumbs

Sauté onion and garlic in butter in skillet until tender. DO NOT brown.

Add soup and mushrooms; mix well. Add milk, sherry and parsley gradually; mix well. Add lobster and peas.

Cook until heated through, stirring constantly. Spoon into 2 (1-cup) casseroles. Top each with crumbs.

Bake at 350ºF. for 25 minutes or until golden.

Serves 2

3 tbsp. butter
8-ozs. mushrooms, sliced
3 medium garlic cloves, minced
1/2 tsp. dried rosemary, crumbled
freshly ground pepper
1/2 cup whipping cream
Salt
4-ozs. dried linguine
2-ozs. mozzarella, cut into small cubes
Chopped fresh parsley

Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.

Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.

Meanwhile, cook pasta in large pot of boiling salted water. Drain well.

Add pasta and cheese to sauce and stir until cheese melts.

Sprinkle with parsley and serve.

Yield: 2 servings