Berry Delicious Summer Salad

Sweet, juicy blueberries are the stars of this quick-toss salad, but it’s equally good (and even more colorful) served with a mix of summer berries. Creamy gorgonzola cheese and walnuts complement the perfect mix of leafy greens. Pair with grilled beef, pork, or chicken for a simple but elegant menu that’s easy enough to serve anytime.

Ingredients

• 8 cups mixed salad greens 
• 2 cups fresh blueberries 
• 1/2 cup crumbled Gorgonzola or blue cheese 
• 1/4 cup chopped and toasted walnuts or pecans 
• Bottled vinaigrette

Preparation

1. Toss together first 4 ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat.
2. Note: For testing purposes only, we used Newman's Own Light Raspberry & Walnut vinaigrette.

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Baked Smokin' Macaroni and Cheese

Not only is this meal cheap, easy, and delicious, but it's kid-friendly too! You can't beat that combination for weeknight meals.

Ingredients

• 1 pound uncooked cellentani (corkscrew) pasta
• 2 tablespoons butter 
• 1/4 cup all-purpose flour
• 3 cups fat-free milk
• 1 (12-oz.) can fat-free evaporated milk
• 1 cup (4 oz.) shredded smoked Gouda cheese
• 1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese 
• 3 ounces fat-free cream cheese, softened 
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper, divided
• 1 (8-oz.) package chopped smoked ham
• Vegetable cooking spray
• 1 1/4 cups cornflakes cereal, crushed
• 1 tablespoon butter, melted 

Preparation

1. 1. Preheat oven to 350°. Prepare cellentani pasta according to package directions.
2. 2. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth. Remove from heat, and stir in ham and pasta.
3. 3. Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.
4. 4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
5. Note: We tested with Barilla Cellentani pasta and Cabot 1.5% Reduced Fat Sharp Cheddar Cheese.
6. More Mac and Cheese, Please!
7. Pepper Jack Macaroni and Cheese: Substitute 1 1/2 cups 1.5% reduced-fat pepper Jack cheese for Gouda and Cheddar cheeses. Omit ground red pepper, if desired. Stir 1 (4.5-oz.) can chopped green chiles into pasta mixture.
8. Per serving (baked with topping): Calories 456; Fat 11.7g (sat 6.6g, mono 1.2g, poly 0.2g); Protein 26.6g; Carb 59.9g; Fiber 2.6g; Chol 44mg; Iron 3mg; Sodium 883mg; Calc 270mg
9. Sweet Pea-and-Prosciutto Macaroni and Cheese: Omit ham. Saute 2 oz. thin prosciutto slices, cut into thin strips, in a small skillet over medium-high heat 2 minutes or until slightly browned. Stir prosciutto and 1 cup frozen sweet peas, thawed, into pasta mixture.
10. Per serving (baked with topping): Calories 449; Fat 11.2g (sat 6.6g, mono 2.3g, poly 0.3g); Protein 24.9g; Carb 62.6g; Fiber 2.9g; Chol 39mg; Iron 3.3mg; Sodium 688mg; Calc 402mg
11. Pimiento Macaroni and Cheese: Substitute 1 1/2 cups 2% reduced-fat sharp Cheddar cheese for Gouda and Cheddar cheeses. Stir 1 (4-oz.) jar diced pimiento, drained, into pasta mixture.
12. Per serving (baked with topping): Calories 440; Fat 10.5g (sat 5.8g, mono 1.2g, poly 0.2g); Protein 27.4g; Carb 60.8g; Fiber 2.4g; Chol 40mg; Iron 3.2mg; Sodium 817mg; Calc 400mg
13. Ham-and-Broccoli Macaroni and Cheese: Stir 1 1/2 cups frozen broccoli florets, thawed and coarsely chopped, into pasta mixture.
14. Per serving (baked with topping): Calories 459; Fat 12.1g (sat 6.8g, mono 2.3g, poly 0.3g); Protein 27g; Carb 60.7g; Fiber 2.5g; Chol 48mg; Iron 3mg; Sodium 850mg; Calc 402mg

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Mexicali Meatless Tostadas

Get the flavor of beef, but without the fat, with meatless burger crumbles. It takes only 15 minutes to get this meal on the table.

Ingredients

• 1 (12-oz.) package frozen meatless burger crumbles
• 3 teaspoons taco seasoning
• 12 tostada shells
• 1 (8.5-oz.) pouch ready-to-serve whole-grain Santa Fe rice
• 1 (16-oz.) can refried beans
• 1 (8-oz.) package shredded Mexican four-cheese blend $
• Topping: pico de gallo

Preparation

1. 1. Preheat oven to 425°. Prepare crumbles according to package directions. Stir taco seasoning into hot crumble mixture. Prepare tostada shells and rice according to package directions.
2. 2. Layer refried beans, crumble mixture, and rice on tostada shells. Sprinkle with cheese. Bake at 425° for 5 to 6 minutes or until cheese is melted. Serve with topping.
3. Note: We tested with MorningStar Farms Meal Starters Grillers Recipe Crumbles.

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Ham-Hash Brown Casserole

Reinvent "breakfast for supper" with this easy Ham-Hash Brown Casserole. Loads of veggies make it a more substantial, but still inexpensive, meal for dinner.

Ingredients

• 1 (30-oz.) package frozen shredded country-style hash browns, thawed 
• 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery, thawed 
• 1 (10 3/4-oz.) can cream of potato soup
• 1 (10-oz.) container refrigerated Alfredo sauce
• 3 cups chopped cooked ham 
• 2 cups (8 oz.) shredded sharp Cheddar cheese 
• 1 cup grated fresh zucchini 
• 1 cup milk 
• 2 cups crushed round buttery crackers
• 3 tablespoons melted butter 

Preparation

1. 1. Preheat oven to 400°. Combine first 8 ingredients. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
2. 2. Combine crushed crackers and butter. Top casserole with cracker mixture.
3. 3. Bake at 400° for 30 to 35 minutes or until bubbly and cracker mixture is brown. Let stand 15 minutes.

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Parmesan-Pepper Cornbread Biscotti

Ingredients

• 2 (6-oz.) packages buttermilk cornbread-and-muffin mix
• 1 cup freshly grated Parmesan cheese, divided 
• 2 teaspoons freshly ground pepper
• 3/4 teaspoon chopped fresh rosemary
• 1/4 cup cold butter, cut into pieces 
• 3 large eggs, divided 
• 1/4 cup buttermilk
• Parchment paper

Preparation

1. 1. Preheat oven to 350°. Combine cornbread mix, 3/4 cup grated Parmesan cheese, and next 2 ingredients in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.
2. 2. Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)
3. 3. Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.
4. 4. Bake at 350° for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack 10 minutes. Reduce oven temperature to 300°.
5. 5. Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into 1/2-inch-thick slices using a serrated knife. Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.
6. 6. Bake at 300° for 15 to 20 minutes on each side or until golden and crisp. Let cool on baking sheet on wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.
7. Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.
8. TRY THESE TWISTS!
9. Jalapeño-Pepper Jack Cornbread Biscotti: Omit pepper and rosemary. Substitute 1 cup (4 oz.) shredded pepper Jack cheese for Parmesan cheese. Add 1 jalapeño pepper, seeded and finely chopped, to food processor in Step 1. Proceed as directed.
10. Bacon-Cheddar-Chive Cornbread Biscotti: Omit pepper and rosemary. Substitute 1 cup (4 oz.) shredded sharp Cheddar cheese for Parmesan cheese. Add 1 Tbsp. chopped fresh chives and 4 cooked bacon slices, crumbled, to food processor in Step 1. Proceed as directed.
11. Parmesan-Garlic Cornbread Biscotti: Omit pepper and rosemary. Reduce eggs to 2. Add 1 large garlic clove, minced, and 1/4 tsp. salt to food processor in Step 1. Brush 2 Tbsp. melted butter on top of dough rectangle before baking. Proceed as directed.

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Hearty Italian Soup

You'll love sopping up  every last bit of this tasty sausage-and-bean soup with our Parmesan-Pepper Cornbread Biscotti (only $0.75 per serving).

Ingredients

• 1 (16-oz.) package mild Italian sausage 
• 2 teaspoons olive oil
• 1 large onion, diced 
• 2 garlic cloves, minced
• 1 (48-oz.) container chicken broth
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (14.5-oz.) cans diced tomatoes 
• 1 teaspoon dried Italian seasoning
• 1 (5-oz.) package baby spinach 
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Freshly shaved Parmesan cheese 
• Parmesan-Pepper Cornbread Biscotti

Preparation

1. 1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
2. 2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
3. 3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.

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Kentucky Hot Browns

This isn't your run-of-the-mill sandwich. This sandwich is piled high with turkey, bacon, and a rich Mornay sauce.

Ingredients

• 4 thick white bread slices
• 3/4 pound sliced roasted turkey $
• Mornay Sauce
• 1 cup (4-oz.) shredded Parmesan cheese $
• 3 plum tomatoes, sliced $
• 8 bacon slices, cooked $

Preparation

1. 1. Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
2. 2. Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
3. 3. Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

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