Turkey Casserole Melt

1 -1/3 cup Bisquick Heart Smart Mix

1/4 cup water

4 egg whites

1 -1/2 cup reduced fat cheddar cheese

1 lb ground turkey breast - lean

1 can condensed cream of mushroom soup

1 cup frozen, mixed vegetables

(For the Beans and Greens salad)

Mixed greens - spinach and romaine lettuce

1 can cannellini beans - rinsed and drained

1 seedless cucumber, diced

1/2 cup olive oil

3 tablespoons red wine vinegar

1 lemon (zest and juice)

Salt and pepper

Heat oven to 400 degrees. Spray a 13 X 9 pan with cooking spray.

In a medium bowl, combine Bisquick, water, eggs and 1 cup of the cheese. Spread in the pan.

Brown the turkey over medium high heat until browned; Drain.

Stir in the soup and vegetables; heat until hot. Spread over the batter in the pan.

Bake 23-25 minutes or until edges have browned. Sprinkle with remaining cheese and continue baking for 1 -3 minutes more.

Chad's rating: 9/10

Amy's rating: 8.5/10

Recipe adapted from the Bisquick cookbook.

Chocolate Mousse

1/2 cup Milk

3 tablespoons sugar

1 cup chocolate chips

3 large egg whites

Blend chocolate chips in blender to break up. Heat milk and sugar over medium heat until sugar is dissolved and milk is hot (not boiling.) Add liquid to the blender over the chocolate. Add egg whites and blend until creamy and mixed through. Pour into dishes and cover with plastic wrap. Place in the fridge for at least 3 hours to firm up.

Top with whipped cream.

Chad's rating: 9/10

Amy's rating: 9.5/10

Recipe adapted from foodtv.com

Moroccan Stewed Chicken

1 lb boneless chicken breasts, pounded thin

1 large zucchini, diced

1 can garbanzo beans, drained and rinsed

1 can diced tomatoes

1 cup chicken stock

1/2 tsp cayenne pepper

1 tsp ground cumin

1/2 tsp cinnamon

Olive oil

Salt and pepper

Heat oil in a large saute pan over medium high heat. Season the chicken with salt and pepper, place them in the pan and cook them for 2-3 minutes on each side (until lightly browned.)

Add the zucchini and continue cooking until softened. Add the garbanzo beans, tomatoes, chicken stock, and seasonings. Turn the heat to low and simmer for 10-15 minutes or until the chicken is cooked through and tender. Season with more salt and pepper.

Serve with couscous tossed with toasted pine nuts, parsley and feta.

Chad's rating: 9/10

Amy's rating: 9/10

Recipe adapted from Men's Health

Grilled Flank Steak with Chimichurri

12 oz flank, skirt, or sirloin steak

3 Tbsp red-wine vinegar

2 Tbsp water

3 cloves garlic, minced

1/2 tsp salt

1/2 tsp crushed red pepper flakes

1/2 tsp pepper

1/4 cup olive oil

1/2 cup parsley, finely chopped

To make the chimichurri sauce, mix together the vinegar, water, garlic, salt, pepper flakes and pepper. Whisk in the oil. When everything is blended, whisk in the parsley.

Preheat the grill or grill pan on high. Season the steak with salt and pepper and place on the hot grill. For medium rare, cook on each side for 4-5 minutes. Drizzle the steak with the chimichurri sauce and serve with warm corn tortillas and black beans.

Chad's rating: 9/10

Amy's rating: 8.5/10

Recipe adapted from Men's Health.

Nutella Smooch Cookies

Nutella Smooch Cookies

1/2 cup shortening

1/2 cup Honey Roast Peanut Butter

1/4 cup Nutella

1/3 cup sugar

1/3 cup light brown sugar

1 egg

2 TBS milk

1 tsp. vanilla

1 1/2 cup flour

1 tsp. salt

1/2 tsp. baking soda

1 10 oz package mini chocolate kisses

Preheat oven to 375.

Beat shortening, peanut butter and Nutella till well combined.

Add sugars and beat till fluffy.

Add egg, milk and vanilla. Continue mixing and gradually add in flour, baking soda and salt. Once well combined, roll dough into little balls.

Roll balls into access sugar and place on an ungreased cookie sheet.

Bake 8-9 minutes or until lightly browned.

When cookies come out, immediately place 3 little kisses on each cookie.

Cool on a wire rack and enjoy!

Chad's rating: 10/10

Amy's rating: 10/10

Recipe adapted from Hershey's peanut butter blossom cookies - I added Nutella and used honey roast peanut butter.

Artichoke, Spinach & Tomato Pizza

Artichoke, Spinach and Tomato Pizza

1 can refrigerated pizza dough

5 tablespoons olive oil

3 cloves garlic, crushed

3 tablespoons fresh parsley, chopped

2 cups mozzarella

5 tablespoons parmesan cheese

1 can pizza sauce

1 pint cherry tomatoes, halved

2 cups fresh spinach, chopped

1 can artichoke hearts, drained and chopped

Salt, pepper, crushed red pepper flakes

Preheat oven to 500. Line a baking sheet with parchment paper. Stretch pizza dough with oiled hands to fit baking sheet. In a large bowl, combine olive oil, garlic and parsley. Season with salt and pepper. Brush 3 tablespoons of the mixture over the pizza dough. Top with sauce. Then top dough with mozzarella and 3 tablespoons of the parmesan cheese.

Add tomatoes, spinach and artichoke hearts to remaining olive oil mixture. Toss to combine evenly. Add to pizza. Top with remaining parmesan and sprinkle with crushed red pepper flakes.

Bake for 18 minutes or until crust is brown.

Recipe adapted from Everyday with Rachael Ray.

Chad's rating: 9/10

Amy's rating: 9/10 - next time I will try using a Boboli pizza crust and adjust baking temperature and time.

Chicken Tortilla Soup

Chicken Tortilla Soup

1 Rotisserie Chicken, white meat shredded

2 cans sweet corn, drained

1 jar salsa

2 cans refried beans

2 cans or 1 quart chicken broth

Crushed tortilla chips

Avocado

Mexican blend cheese

Sour Cream

Add chicken, corn, beans, salsa and broth to a crock pot. Cook on low all day. Top with remaining ingredients.

Recipe from my sister, Laura.

Chad's rating: 9/10

Amy's rating: 10/10 - YUM!