Cook the pasta then toss everything together for this fast dinner recipe.

Ingredients

• 8 ounces dried bow tie and/or wagon wheel pasta
• 2 medium avocados, halved, seeded, peeled, and coarsely chopped
• 6 slices bacon, crisp cooked, drained, and crumbled
• 2/3 cup chopped fresh basil
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1/2 cup finely shredded Pecorino Romano cheese

• Cook pasta according to package directions. Drain.
• Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.

• Calories 491, Total Fat 26 g, Saturated Fat 6 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 3 g, Cholesterol 18 mg, Sodium 358 mg, Carbohydrate 50 g, Total Sugar 3 g, Fiber 6 g, Protein 15 g. Daily Values: Vitamin C 20%, Calcium 14%, Iron 21%.
• Percent Daily Values are based on a 2,000 calorie diet

Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.

Ingredients

• 1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed
• 1 beaten egg
• 2 tablespoons fine dry bread crumbs
• 1-1/2 teaspoons Cajun seasoning*
• 1/4 teaspoon salt
• 1 pound ground raw chicken
• 4 Kaiser rolls or hamburger buns, split
• Lettuce leaves (optional)
• Tomato slices (optional)
• Chili sauce, taco sauce, or catsup (optional)

• In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.
• Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.

• Prepare burgers; cover and chill up to 4 hours.

• To make your own Cajun seasoning, in a container with a tight-fitting lid combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Store, covered, at room temperature. Makes about 1/4 cup seasoning.

• Calories 338, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 108 mg, Sodium 653 mg, Carbohydrate 36 g, Fiber 1 g, Protein 25 g. Daily Values: Vitamin A 5%, Vitamin C 1%, Calcium 7%, Iron 23%.
• Percent Daily Values are based on a 2,000 calorie diet

This healthy bread is loaded with whole grains and is delicious for sandwiches or toast.

Ingredients

• 1/2 cup bulgur
• 2-1/2 cups all-purpose flour
• 1 package active dry yeast
• 1-1/4 cups milk
• 1/4 cup honey
• 1/4 cup butter
• 1 teaspoon salt
• 1 egg
• 1-1/4 to 1-3/4 cups whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup wheat cereal flakes
• 1/2 cup toasted wheat germ
• 1 egg white
• Wheat cereal flakes, coarsely crushed

• Place bulgur in a small bowl. Add boiling water to cover. Let stand 15 minutes; drain well. Meanwhile, in large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In medium saucepan heat milk, honey, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the bulgur, remaining all-purpose flour, 1 cup of the whole wheat flour, oats, cereal flakes, and wheat germ.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
• Punch dough down. Turn dough out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans. Shape dough into 2 loaves; place in prepared pans. In small bowl combine egg white and 1 tablespoon water. Brush loaf tops with egg white mixture; sprinkle with coarsely crushed cereal. Cover; let rise in a warm place until nearly double (about 30 minutes).
• Preheat oven to 375 degree F. Bake for 30 minutes or until loaves sound hollow when lightly tapped. If desired, cover tops of loaves with foil the last 10 minutes of baking to prevent overbrowning. Remove from pans; cool on wire racks. Makes 2 loaves.

• Calories 134, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 15 mg, Sodium 136 mg, Carbohydrate 23 g, Total Sugar 4 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 3%, Iron 10%.
• Percent Daily Values are based on a 2,000 calorie diet

Make bagels at home! Discover how to get that distinctive chewy texture by boiling before baking.

Ingredients

• 1 cup water
• 2 teaspoons cooking oil
• 3 cups bread flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1 teaspoon active dry yeast or bread machine yeast
• 1 slightly beaten egg white
• 1 tablespoon water
• Poppy seeds or sesame seeds (optional)

• Add first 6 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes.
• Divide dough into 9 portions. Working quickly, shape each into a smooth ball. Punch a hole in center; pull gently to make a 2-inch hole. Place on a greased large baking sheet. Cover; let rise for 20 minutes (start timing after first bagel is shaped). Broil, 5 inches from heat, 3 to 4 minutes, turning once (tops should not brown)
• Meanwhile, in large pot bring 6 cups water and 1 tablespoon sugar to boiling. Reduce heat. Add bagels, 4 or 5 at a time, and simmer for 7 minutes, turning once. Drain on paper towels. (If some bagels fall slightly, they may rise when baked.) Place on a well-greased large baking sheet. Mix the egg white and the 1 tablespoon water; brush over bagels. If desired, sprinkle with poppy or sesame seeds. Bake in a 375 degree F oven for 25 to 30 minutes or until tops are golden. Remove from baking sheets; cool on racks. Makes 9 bagels.

• Calories 183, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 186 mg, Carbohydrate 35 g, Fiber 1 g, Protein 6 g.
• Percent Daily Values are based on a 2,000 calorie diet

Use a portion of the chickpeas from a 15-ounce can for these chicken burgers; then use the remaining chickpeas to make a hearty chickpea side salad.

Ingredients

• 1/4 cup cooked or canned chickpeas (garbanzo beans), drained and mashed
• 1 beaten egg
• 2 tablespoons fine dry bread crumbs
• 1-1/2 teaspoons Cajun seasoning*
• 1/4 teaspoon salt
• 1 pound ground raw chicken
• 4 Kaiser rolls or hamburger buns, split
• Lettuce leaves (optional)
• Tomato slices (optional)
• Chili sauce, taco sauce, or catsup (optional)

• In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, Cajun seasoning, and salt. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.
• Preheat oven broiler. Place patties on an ungreased, unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 minutes. Turn patties; broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast rolls under broiler, if desired. Serve patties in buns with lettuce leaves and tomato slices, if desired and serve with chili sauce, taco sauce, or catsup. Makes 4 servings.

• Prepare burgers; cover and chill up to 4 hours.

• To make your own Cajun seasoning, in a container with a tight-fitting lid combine 2 tablespoons salt, 1 tablespoon ground red pepper, 1 teaspoon ground white pepper, 1 teaspoon garlic powder, and 1 teaspoon ground black pepper. Store, covered, at room temperature. Makes about 1/4 cup seasoning.

• Calories 338, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 108 mg, Sodium 653 mg, Carbohydrate 36 g, Fiber 1 g, Protein 25 g. Daily Values: Vitamin A 5%, Vitamin C 1%, Calcium 7%, Iron 23%.
• Percent Daily Values are based on a 2,000 calorie diet

A chocolate crumb crust, a creamy pudding layer, and fudgy frosting make these dessert bars irresistible.

Ingredients

• 1/2 cup oleo (80 percent vegetable oil margarine) or butter
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 2 cups finely crushed graham cracker crumbs
• 1 cup flaked coconut
• 1/2 cup chopped nuts
• 3 tablespoons milk
• 2 teaspoons instant vanilla pudding and pie filling mix
• 1/2 cup oleo (80 percent vegetable oil margarine) or butter, softened
• 2 cups powdered sugar
• 1/4 cup oleo (80 percent vegetable oil margarine) or butter
• 1 cup semisweet chocolate pieces

• Line a 13x9x2-inch pan with foil, extending foil over the pan edges. Set aside. In a medium saucepan, heat 1/2 cup oleo over low heat until melted. Stir in granulated sugar, cocoa powder, and egg. Cook and stir over medium-low heat for 3 to 4 minutes or until blended and slightly thickened (160 degrees F), whisking constantly. Remove from heat; stir in vanilla. Stir in graham cracker crumbs, coconut, and nuts until well combined. Press mixture into prepared pan; chill.
• For middle layer, in a small bowl, combine the milk and vanilla pudding mix; set aside. In a large bowl, beat the 1/2 cup softened oleo with an electric mixer on medium speed for 30 seconds. Beat the pudding mixture into the oleo until combined. Beat in 2 cups powdered sugar until smooth. Spread over cooled layer in pan; cover and chill for 30 minutes or until firm.
• For top layer or frosting, in a microwave-safe bowl, combine the 1/4 cup oleo and chocolate pieces. Microwave on 50 percent power (medium) for 45 to 75 seconds or until melted, stirring every 30 seconds. Cool slightly. Spread frosting evenly over the chilled bars. Chill until firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.

• Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Turn Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake.

Ingredients

• Cake
• 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
• 2/3 cup water
• 1/2 cup butter, softened
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons gluten-free vanilla
• 3 eggs
• 1 cup finely shredded carrots (2 medium)
• 1/4 cup finely chopped pecans or walnuts
• Frosting
• 4 oz (half of 8-oz package) cream cheese, softened
• 2 tablespoons butter
• 1/2 teaspoon gluten-free vanilla
• 2 cups powdered sugar
• 1 to 3 teaspoons milk
• 1/4 cup coconut, if desired

• Heat oven to 350 degrees F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
• In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
• Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

• Calories 420 (Calories from Fat 140); Total Fat 16g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 90mg; Sodium 310mg; Total Carbohydrate 66g (Dietary Fiber 0g, Sugars 48g); Protein 3g. Daily Values: Vitamin A 40%; Vitamin C 0%; Calcium 2%; Iron 2%. Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat. Carbohydrate Choices: 4 1/2.
• Percent Daily Values are based on a 2,000 calorie diet

Tender chicken and mixed vegetables are bathed in gravy made with Swanson® Chicken Stock, then topped with a Pepperidge Farm® Puff Pastry crust that has been dusted with chopped fresh herbs.

Ingredients

• 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
• 1 egg
• 1 tbsp. water
• 6 cups diced cooked chicken
• 1 bag (24 ounces) frozen mixed vegetables (corn, peas, carrots, green beans and lima beans)
• 2 tbsp. butter
• 1/2 cup all-purpose flour
• 2 cups Swanson® Chicken Stock
• 1/4 tsp. ground black pepper
• 2 tbsp. coarsely chopped fresh herbs (parsley, thyme and/or oregano)

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Stir the egg and water in a small bowl with a fork.
• Stir the chicken and vegetables in a 13 x 9 x 2-inch baking dish.
• Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the stock into the saucepan and heat to a boil. Reduce the heat to low. Cook and stir for 3 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the stock mixture over the chicken mixture.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13 x 9-inch rectangle. Place the pastry over the filling. Press the pastry sheet to the edges of the dish to seal. Flute the edges of the pastry, if desired. Brush the pastry with the egg mixture and sprinkle with the herbs. Cut several 2-inch long slits in the pastry top.
• Bake for 25 minutes or until pastry is golden and the filling is hot and bubbling.

Put waffles on the breakfast menu. For this recipe, make the batter ahead, chill overnight, and bake first thing in the morning.

Ingredients

• 2-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 package active dry yeast
• 1 teaspoon vanilla (optional)
• 1/2 teaspoon salt
• 1-3/4 cups milk
• 2 eggs
• 1/3 cup cooking oil or butter, melted

• In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.
• Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.
• Overnight Cornmeal Waffles: Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.

• Calories 133, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 29 mg, Sodium 94 mg, Carbohydrate 16 g, Total Sugar 3 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 4%, Iron 6%. Exchanges: Starch 1, Fat 1.
• Percent Daily Values are based on a 2,000 calorie diet

These individual pizzas are great for a snack or light lunch, and the recipe doubles easily.

Ingredients

• 1 can refrigerated dough for large flaky biscuits (10.8 ounces)
• 3 tablespoons black bean dip
• 1/3 cup thick-and-chunky salsa
• 2 tablespoons chopped canned green chilies
• 2 medium green onions, chopped (2 tablespoons)
• 2 tablespoons sliced ripe olives
• 3/4 cup shredded Monterey Jack and Cheddar marble cheese (3 ounces)
• 1 tablespoon chopped fresh cilantro

• Heat oven to 350 degrees . Unroll biscuit dough. Press or roll dough into 5-inch circles on ungreased cookie sheet. Spread dough with bean dip. Top with salsa, chilies, onions and olives. Sprinkle with cheese and cilantro.
• Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted.

• Calories 185 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g); Cholesterol 20mg; Sodium 570mg; Total Carbohydrate 16g (Dietary Fiber 1g); Protein 6g.
• Percent Daily Values are based on a 2,000 calorie diet

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Ingredients

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
• 1 cup Chablis or other dry white wine *
• 1/4 cup coarsely chopped pitted kalamata or oil-cured olive
• 2 tbsp. drained capers
• 2 cloves garlic , minced
• 1 can (14 ounces) artichoke heart , drained and chopped
• 1 cup drained and coarsely chopped sun-dried tomatoes
• 8 skinless, boneless chicken breasts halves (about 2 pounds)
• 1/2 cup chopped fresh basil leaves (optional)
• Hot cooked rice , egg noodles or mashed potatoes

• Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
• *You can substitute Swanson® Chicken Broth for the wine, if desired.
• ** Or on HIGH for 4 to 5 hours.

Lamb chops slathered with spicy butter are the perfect choice for a casual backyard meal. The butter enhances other meats and poultry too.

Ingredients

• 8 lamb loin chops, cut 1 inch thick
• Salt and black pepper
• 1 15-ounce can cannellini or pinto beans, rinsed and drained
• 1/2 cup chopped celery
• 1/4 cup chopped green onion (2)
• 1 recipe Chile Butter
• 1 tablespoon lime juice
• Lime wedges (optional)

• Trim fat from chops. Sprinkle chops lightly with salt and pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145 degrees F) and 15 to 17 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
• Meanwhile, in a medium saucepan combine beans, celery, green onion, and 2 tablespoons of the Chile Butter. Cook over medium heat until heated through. Stir in lime juice. Top each lamb chop with a slice of Chile Butter and serve with bean mixture. If desired, garnish with lime wedges. Makes 4 servings, 2 chops each.
• Chile Butter: In a small bowl stir together 1/2 cup softened butter; 1/4 cup finely snipped fresh cilantro; 2 fresh jalapeno peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 teaspoon chili powder. Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month.

• Calories 478, Total Fat 32 g, Saturated Fat 18 g, Cholesterol 156 mg, Sodium 661 mg, Carbohydrate 17 g, Fiber 6 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 7%, Iron 23%. Exchanges: Vegetable .5, Starch 1, Lean Meat 4.5, Fat 3.
• Percent Daily Values are based on a 2,000 calorie diet

Potatoes to serve 12? Here's a quick casserole that you can have in the oven in just 10 minutes.

Ingredients

• 2 boxes (4.6 oz each) Betty Crocker® julienne potatoes or 2 boxes (4.9 oz each) Betty Crocker® au gratin potatoes
• 3 cups boiling water
• 1 1/2 cups sour cream
• 1 cup milk
• 1/4 cup margarine or butter, cut up
• 1/2 cup chopped red bell pepper
• 1/2 cup sliced green onions
• 1/2 cup shredded Cheddar cheese

• Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix potatoes, sauce mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Spoon into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

• Heat oven to 400 degrees F.

• Calories 200 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1.5g); Cholesterol 25mg; Sodium 610mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 4g. Daily Values: Vitamin A 15%; Vitamin C 8%; Calcium 10%; Iron 0%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 1.
• Percent Daily Values are based on a 2,000 calorie diet

This easy, low fat vegetable casserole may finally convince your kids that broccoli tastes good!

Ingredients

• 1 10-ounce package frozen chopped broccoli
• 1 cup quick-cooking rice
• 1 cup water
• 1/4 teaspoon salt
• 1 cup shredded reduced-fat cheddar or Swiss cheese (4 ounces)

• In a medium saucepan combine frozen broccoli, uncooked rice, water, and salt. Bring to boiling, stirring frequently to break up frozen broccoli.
• Remove from heat. Cover and let stand for 5 minutes. Return saucepan to burner. Over low heat, add cheese, stirring just until cheese is melted. If desired, serve in bowls and sprinkle with additional shredded reduced-fat cheddar cheese. Makes 6 servings.

• Calories 132, Total Fat 4 g, Saturated Fat 3 g, Cholesterol 13 mg, Sodium 270 mg, Carbohydrate 16 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 16%, Iron 6%. Exchanges: Vegetable .5, Starch 1, Medium-Fat Meat .5.
• Percent Daily Values are based on a 2,000 calorie diet

Cooking pasta in chicken broth instead of water, with just a few simple seasonings, gives you an easy-to-make side dish that pairs nicely with just about any main dish.

Ingredients

• 3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1 tbsp. canned diced tomatoes, drained
• 1 tbsp. grated Parmesan cheese
• 1/2 tsp. Italian seasoning, crushed
• 1/4 tsp. garlic powder
• 3 cups uncooked corkscrew-shaped pasta

• Heat the broth, tomatoes, cheese, Italian seasoning and garlic powder in 3-quart saucepan over medium-high heat to a boil.
• Stir in the pasta. Cook over medium heat for 10 minutes or until the pasta is done.
• Note: Swanson® Seasoned Chicken Broth with Italian Herbs is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed.

Only five pantry ingredients simmering with chicken broth creates a comforting and easy-to-make soup that has surprising a depth of flavor for a recipe that's ready in just 25 minutes.

Ingredients

• 6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
• 1 tsp. onion powder
• 1/2 tsp. dried basil leaves, crushed
• 1/4 tsp. garlic powder
• 1 pkg. (about 9 ounces) frozen mixed vegetables
• 1 cup uncooked medium egg noodles

• Stir the broth, onion powder, basil, garlic powder and vegetables in a 3-quart saucepan. Heat to a boil over medium-high heat. Stir in the noodles. Cook for 5 minutes or until the noodles are done.

It's a snack that will have you swimming in compliments. Fish-shape crackers and pretzel sticks are among the crunchy ingredients in this quick treat.

Ingredients

• 1 cup bite-size fish-shape crackers
• 1 cup round toasted-oat cereal with nuts and honey
• 1 cup pretzel sticks or twists
• 1 cup raisins, dried tart cherries, dried cranberries, and/or chopped dried pineapple

• In a large bowl, combine all ingredients. Divide mix among 8 snack-size resealable bags. Store at room temperature for up to two weeks. Makes 4 cups (8-1/2-cup servings).

• Calories 121, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 2 mg, Sodium 173 mg, Carbohydrate 26 g, Total Sugar 12 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 3%, Iron 8%.
• Percent Daily Values are based on a 2,000 calorie diet

You will need a 5- to 6-quart Dutch oven and steamer or a tamale steamer for this Mexican-inspired main dish recipe. For a shortcut version of the homemade sauce, substitute canned enchilada sauce.

Ingredients

• 36 dried cornhusks (about 8 inches long and 6 inches wide at the top)
• 1 recipe Shredded Beef and Pork (see Recipe Center)
• 3 ounces dried New Mexico peppers* (about 12 peppers)
• 4 cloves garlic
• 1-1/2 teaspoons salt
• 1 teaspoon dried oregano, crushed
• 1/2 to 1 teaspoon cayenne pepper (optional)
• 1/4 cup all-purpose flour
• 3 tablespoons cooking oil
• 1 cup shortening
• 1/4 cup lard or shortening
• 4 cups masa harina tortilla flour
• 36 medium pitted green or ripe olives, halved

• Soak cornhusks in hot water for several hours or overnight until soft. Prepare Shredded Beef and Pork as directed. Cover and refrigerate shredded meat and reserved broth.
• For sauce, wearing disposable plastic gloves or small plastic bags, remove stems and seeds from peppers. Place peppers in a large saucepan; cover with water. Bring to boiling. Reduce heat to medium. Cook peppers, covered, for 5 to 8 minutes or until tender. Strain liquid and reserve.
• Place peppers in a blender or food processor with 1/2 cup broth from Shredded Beef and Pork, the garlic,1/2 cup of the reserved pepper liquid, 1/2 teaspoon of the salt, the oregano, and the cayenne pepper. Cover and blend or process until smooth.
• Meanwhile in a saucepan combine flour and oil. Cook and stir over medium-low heat for 15 minutes or until evenly combined and flour mixture is golden brown. Add pureed pepper mixture. Bring to boiling. Reduce heat; cook over medium heat for 5 minutes or until sauce thickens slightly. Add shredded beef and pork. Cool. (Filling can be made a day ahead and refrigerated.)
• For the dough, in a large bowl beat shortening, lard, and remaining 1 teaspoon salt with an electric mixer on medium speed for 2 minutes or until smooth. Continue beating; add masa harina alternately with 2 cups of the reserved met broth. (To test dough, drop 1/2-teaspoon ball of dough in cold water. When the dough floats, the tamale dough is ready for shaping.) The mixture will be the texture of mashed potatoes. Add more broth, if needed, to reach desired consistency.
• Drain cornhusks well; pat dry with paper towels. To assemble each tamale, starting about 1 inch from the narrow edge of the husk, spread about 2 tablespoons of dough into a rectangle 3 inches wide and 4 inches long so one of the long sides of the tamale dough is at the long edge of the wrapper. Spoon 1 heaping tablespoon meat filling down center. Place 2 olive halves in the center. Fold the long edge of wrapper over the filling so it overlaps dough slightly. Fold the narrow end of husk over filling, then continue rolling. If desired, tie strips of cornhusk or a 100-percent-cotton kitchen string around center of tamale.
• To prepare steamer, place a cone-shape piece of aluminum foil, point side up, in the center of steamer basket. Stand tamales upright around cone; place basket in steamer or large Dutch oven. (Don't pack tamales too tightly, but fill the space.) Place about 1-1/2 inches of water in the bottom of steamer. Bring to boiling. Cover steamer. Reduce heat to medium-low. Steam for 45 to 60 minutes. Tamales are done when dough easily pulls away from cornhusks and is spongy and well-cooked throughout. Makes 36 tamales.

• You can wrap tamales in foil and refrigerate up to 2 days before serving, or freeze them up to 3 months. To reheat refrigerated tamales, steam them still wrapped in the husks, for 8 to 10 minutes or until heated through. To reheat frozen tamales, take them directly from the freezer, wrapped in foil (do not pack tightly), and heat them in a 350 degree F oven for 1-1/4 to 1-1/2 hours.

• For a milder tamale, use 4 dried ancho and 2 dried New Mexico peppers.

• Calories 179, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 21 mg, Sodium 233 mg, Carbohydrate 14 g, Total Sugar 1 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin C 2%, Calcium 3%, Iron 7%.
• Percent Daily Values are based on a 2,000 calorie diet

Delicious Diane Sauce, a recipe shared courtesy of Keefer's, a well-known Chicago steak house, can be prepared in just 30 minutes. Serve it with grilled steaks.

Ingredients

• 1/2 cup chopped fresh mushrooms
• 2 tablespoons finely chopped shallot
• 1 tablespoon minced garlic
• 1 tablespoon butter
• 1/2 cup brandy
• 2 tablespoons red wine vinegar
• 2 6.5-ounce containers purchased duck and veal demiglace sauce
• 2 tablespoons cornstarch
• 2 teaspoons Dijon-style mustard
• 1 tablespoon snipped fresh parsley
• 1 tablespoon butter

• In a large saucepan, cook mushrooms, shallot, and garlic in 1 tablespoon butter over medium-low heat about 5 minutes or until tender. Add brandy and vinegar, stirring to loosen browned bits from bottom. Bring to boiling; reduce heat. Boil gently, uncovered, about 7 to 9 minutes or until sauce is reduced to 1/2 cup.
• In a small bowl, combine 2 tablespoons of the demiglace and the cornstarch. Stir until well combined. Add to mushroom mixture along with remaining demiglace, the mustard, parsley, and remaining 1 tablespoon butter. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve over grilled steak. Makes 2 cups sauce (ten 3-tablespoon servings).

• Calories 92, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 237 mg, Carbohydrate 4 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
• Percent Daily Values are based on a 2,000 calorie diet

The classic sandwich is made into a layered salad in this simple recipe. Blue cheese and a quick-fix vinaigrette complete the dish.

Ingredients

• 8 slices bacon
• 4 slices country Italian bread
• 1-1/2 cups cherry tomatoes
• 8 cups torn romaine
• 1/3 cup blue cheese crumbles
• 1/4 cup cider vinegar
• 1/4 cup olive oil
• 1 tsp. sugar
• 1 tsp. Dijon-style mustard
• Salt and ground black pepper

• In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.
• Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.
• For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.

• Calories 375, Total Fat 26 g, Saturated Fat 7 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 3 g, Cholesterol 31 mg, Sodium 923 mg, Carbohydrate 24 g, Total Sugar 4 g, Fiber 4 g, Protein 14 g. Daily Values: Vitamin C 59%, Calcium 14%, Iron 14%.
• Percent Daily Values are based on a 2,000 calorie diet