Monkey Bread

Ingredients

3 (10 ounce) refrigerated buttermilk biscuits

1/2 cup sugar

1 T cinnamon

1/2-1 cup margarine

1 cup brown sugar

2 teaspoons water

1/2 cup walnuts or pecans

Directions

1. Preheat oven to 350° Place nuts onto bottom of greased bundt pan.
2. Quarter biscuits; roll in cinnamon and sugar that has been mixed together.
3. Place in pan.
4. Melt margarine, brown sugar and water; boil 2 minutes and pour over biscuits.
5. Bake for 25 minutes.

Lighter Version:

Ingredients

• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
• 1/2 cup chopped pecans or walnuts
• 3/4 cup fat-free caramel topping
• 2 teaspoons vanilla

Directions

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.

3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.

4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

Cowboy Caviar

Ingredients

• 15 ½ oz can black-eyed peas, rinsed
• 15 ½ oz can corn, rinsed
• 15 ½ oz can white hominy, rinsed
• 1 4 oz can green chilies
• 1 cup fat free or light Italian dressing
  
• 2 medium tomatoes, diced
• 1 medium red onion, chopped
  
• 1/4 - 1/3 cup chopped fresh cilantro, to taste
  
• ¾ tsp sea salt
• ½ tsp black pepper
• 1/2 tsp cumin
• 1 tsp Ms. Dash Fiesta Lime seasoning
• 1 tsp chili powder
• 2 large orange or red peppers, diced
  

Combine all ingredients in a large bowl. Gently toss to combine. Chill for 30 minutes to 1 hour. Serve over greens as a salad or with chips for dipping.

Nutty Meatless Loaf

Yum...this is great! From BHG, 2010
Ingredients

• 1-1/4 cups dry red or yellow lentils
• 2 medium carrots, shredded
• 3/4 cup snipped dried apricots and/or golden raisins
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1-1/2 tsp. garam masala or 2 tsp. Jamaican jerk seasoning
• 2 cloves garlic, minced
• 1 Tbsp. vegetable oil
• 3 eggs, lightly beaten
• 1-1/2 cups cooked brown rice
• 3/4 cup pecans, toasted and chopped
• 1/2 cup mango chutney
• 1/4 cup chopped red sweet pepper
• 1/4 cup chopped peeled fresh mango
• Cilantro leaves (optional)

Directions

1. Preheat oven to 350 degrees F. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.

2. In 10-inch skillet cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.

3. In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.

4. Firmly press lentil mixture into a greased 9- or 9-1/2-inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.

5. Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should read 160 degrees F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve. Makes 8 servings.

Chik'n and Green Chili Enchiladas

This is one of my current FAVORITES!
8 flour tortillas
1 pkg. Morningstar Farms Chik'n strips (1 2/3 cup cooked chicken breast), finely chopped
3 cups shredded Monterey Jack cheese or white Mexican blend
1 can of green enchilada sauce
1 4oz can of chopped green chilies
¼ cup sour cream
1/4 cup fresh cilantro, chopped
Salsa verde to serve

Mix chik'n, 1.5 cups cheese, cilantro and chopped green chilies in bowl. Mix enchilada sauce and sour cream. Spread ½ cup on bottom of baking dish.

Spoon ½ cup mixture down center of each tortilla. Roll up to close. Set enchiladas, seam down, in baking dish. Pour remaining sauce mixture over the enchiladas. Cover with foil and bake 15 minutes at 425. Uncover and sprinkle with remaining cheese. Bake 8 minutes until cheese melts. Serve with sour cream, salsa verde, and extra cilantro.