Fish Fillet Pizza Rollout First Prize Entrées Winning recipe submitted by Jeanie Chiapparelli, Staten Island, NY fish fillet pizza rollout Makes: 6 servings. Prep: 15 minutes. Bake: at 350° for 20 minutes. 1 5 3 2 5 1 6 4 1 5 2 4 4 chicken bouillon cube dissolved in cup water tablespoons olive oil eggs teaspoon salt cup seasoned bread crumbs flounder fillets (about 15 pounds total) teaspoon black pepper container grape tomatoes (about 8 ounces), quartered cup pitted black olives, sliced cups shredded part-skim mozzarella cheese tablespoons unsalted butter cup flat-leaf parsley, chopped 1. Heat oven to 350°. 2. Place chicken broth and olive oil in a 13 x 9 x 2-inch baking pan. 3. In a shallow plate, lightly beat eggs and salt. Place bread crumbs in another shallow plate. Dip fillets into egg mixture and then into bread crumbs, coating both sides. Place in baking pan, overlapping if necessary. Season with the pepper. 4. Sprinkle the tomatoes, olives and mozzarella over the top. Dot with the butter. Evenly sprinkle the parsley over the cheese. 5. Bake at 350° for 20 minutes or until fish flakes easily with a fork. Per serving: 466 calories; 27 g fat (11 g sat.); 37 g protein; 18 g carbohydrate; 1 g fiber; 1,201 mg sodium; 204 mg cholesterol. War m Stick y Tof fee Cake First Place Desserts Winning recipe submitted by Beth Royals, Richmond, VA Warm Sticky Toffee Cake Makes: 12 servings. Prep: 15 minutes. microwave: 4 minutes. Bake: at 350° for 37 minutes. 1 package (8 ounces) pitted dates 1 box (18.25 ounces) yellow cake mix 1 container (6 ounces) vanilla yogurt 1/3 cup vegetable oil 3 large eggs 1squeeze bottle (20 ounces) caramel-flavored sundae syrup (such as Smucker’s) 2 tablespoons heavy cream 1 quart high-quality vanilla ice cream 12 mint sprigs for garnish, optional 1. Heat oven to 350°. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. 2. Place dates and 14 cups water in a large bowl and loosely cover with plastic wrap. Microwave on HIGH for 4 minutes. Let cool slightly; transfer to blender or food processor and blend until smooth. Set aside. 3. In a large bowl, combine cake mix, yogurt, oil and eggs. Beat on medium-high speed for 2 minutes. Add date puree; beat to combine. Pour into prepared pan. 4. Bake at 350° for 37 minutes or until toothpick inserted in center comes out clean. Remove to rack; cool. 5. While cake is baking, stir together the caramel sauce and heavy cream. Pour 1 cup caramel mixture over baked cake, spreading to edges as it cools in the pan. Cool cake 20 minutes. Pour remaining sauce back into squeeze bottle. 6. For each serving, drizzle caramel sauce on a plate. Place slice of cake on plate with a scoop of ice cream. Garnish with mint, if desired. Per serving: 537 calories; 19 g fat (7 g sat.); 9 g protein; 84 g carbohydrate; 2 g fiber; 391 mg sodium; 103 mg cholesterol. Easy Cheesy Potato Pagachi First Place Side Dishes Winning recipe submitted by Jessica Welsh, Shelton, CT easy cheesy potato pagachi Makes: 8 servings. Prep: 15 minutes. Bake: at 350° for 20 minutes. 1 package (4 ounces) instant 4Cheese Mashed Potatoes (such as Idahoan), prepared following package directions 1tube (16.3 ounces) Pillsbury Grands Homestyle Biscuits 5 cup Egg Beaters 4 cup (5 stick) unsalted butter 1. Heat oven to 350°. Cool mashed potatoes to room temperature. 2. On a well-floured work surface, roll a biscuit out to a 6-inch circle. Place two heaping tablespoons of the cooled potato mixture in the center of the biscuit. Draw up dough and pinch edges together using a fork, to cover filling. Pat down to approximately a 5-inch thickness. Repeat to form a total of 8. 3. Place pagachi on a lightly greased baking sheet. Prick each with a fork a few times and brush lightly with the Egg Beaters. Bake at 350° for 20 minutes. 4. Meanwhile, place butter in a small skillet over medium heat and lightly brown. 5. Remove pagachi from oven and brush with the browned butter. Serve warm. Per serving: 313 calories; 16 g fat (6 g sat.); 6 g protein; 34 g carbohydrate; 2 g fiber; 882 mg sodium; 16 mg cholesterol. Chicken Penne in Smoky Chili Cream Sauce Grand Prize Winner Winning recipe submitted by Anna Ginsberg, Austin, TX chicken penne in smoky chili cream sauce Makes: 6 servings. Prep: 10 minutes. Cook: 10 minutes. 12 ounces uncooked penne pasta 15 tablespoons vegetable oil 1pound boneless, skinless chicken breasts, cut into 6-inch chunks 1/3 cup chopped onion 1 teaspoon minced garlic 2 cups prepared Alfredo sauce (see Note) 1 tablespoon chipotle in adobo sauce (see Note) 2 teaspoons chili powder 2 teaspoons maple syrup 5 teaspoon salt 8slices fully cooked bacon, heated in microwave and chopped 2 tablespoons chopped fresh cilantro 1. Cook penne following package directions. Drain. 2. While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through. Remove to a plate and reserve. 3. Reduce heat to medium. Add onion to the skillet and cook for 3 minutes, stirring occasionally. Add garlic and cook 30 seconds. Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt. Cook over medium-high heat until bubbly. Stir in the chicken. 4. Place the pasta back into the pot and stir in the Alfredo and chicken mixture. Spoon pasta onto a large serving platter and garnish with the bacon and cilantro. Note: To reduce calories, fat and sodium, opt for a light Alfredo sauce. For a spicier dish, increase the amount of the chipotle chiles. Per serving: 674 calories; 38 g fat (15 g sat.); 35 g protein; 44 g carbohydrate; 5 g fiber; 1,130 mg sodium; 111 mg cholesterol. Tuscan Herbed Tomato Appetizer Runner-Up Appetizer/Side Dishes Winning recipe submitted by Susan Bazan, Sequim, WA Tuscan herbed tomato appetizer Makes: 8 servings. Prep: 15 minutes. bake: at 400° for 15 minutes, then 350° for 35 minutes. stand: 15 minutes. 1 1 5 5 15 1 4 1 1/3 2 2 15 1 ready-to-roll refrigerated pie crust tablespoon melted unsalted butter teaspoon onion powder teaspoon dried thyme pounds tomatoes, cut into 5-inch slices teaspoon kosher salt cup Dijon mustard cup shredded jack and cheddar cheese blend cup crumbled feta cheese tablespoons olive oil cloves garlic, chopped fine tablespoons chopped flat leaf parsley tablespoon fresh chopped basil 1. Heat oven to 400°. 2. Fit pie crust into a 9-inch pie plate. Fold edges under and crimp. Combine butter, onion powder and thyme. Brush mixture over crust. Prick crust with a fork. Bake for 12 to 15 minutes until lightly browned. Remove from oven and allow to cool. Reduce oven heat to 350°. 3. While crust is baking, place tomatoes in a colander and sprinkle with salt. Allow to drain for 15 minutes. 4. Spread mustard over bottom of pie crust. Sprinkle the cheeses over the mustard. Fan the sliced tomatoes over the cheeses. Bake at 350° for 35 minutes or until nicely browned and tomatoes are softened. 5. Mix together the olive oil, garlic, parsley and basil. Remove pie from oven and spoon the olive oil mixture evenly over the top. Allow to stand for at least 15 minutes before cutting into 8 wedges. Per serving: 220 calories; 16 g fat (6 g sat.); 6 g protein; 14 g carbohydrate; 1 g fiber; 695 mg sodium; 22 mg cholesterol. Butter nut Squash and Goat Cheese Tar t Runner-Up Entrées Winning recipe submitted by Carla morris, New York Butternut Squash and Goat Cheese TArt Makes: 8 to 12 servings. Prep: 15 minutes. bake: at 375° for 30 minutes. 1 1 1 5 1 3 5 20 4 1 frozen puff pastry sheet, thawed ( from a 17.3-ounce package) package (12 ounces) frozen cooked squash, thawed medium-size onion, diced cup plain bread crumbs cup plus 2 tablespoons Egg Beaters tablespoons honey teaspoon salt fresh sage leaves, diced ounces goat cheese, crumbled package fully cooked bacon (15 to 20 slices) 1. Heat oven to 375°. Coat a 18 x13-inch baking sheet with nonstick cooking spray. 2. On a well-floured work surface, roll out the puff pastry to a 14 x 12-inch rectangle. Transfer to prepared baking sheet. 3. In a medium-size bowl, mix squash, onion, bread crumbs, 1 cup of the Egg Beaters, the honey and salt. Spread the mixture over the puff pastry leaving a 1-inch border. Top with the sage leaves and half of the goat cheese. Lay the bacon strips on top and sprinkle with the remaining goat cheese. 4. Fold over 1-inch of the puff pastry to create a border on all sides of the tart. Brush the border with the remaining 2 tablespoons of Egg Beaters. 5. Bake at 375° for 25 to 30 minutes or until pastry is golden and flaky. 6. Allow to cool slightly before cutting into 8 to 12 pieces. Per serving: 205 calories; 8 g fat (3 g sat.); 10 g protein; 22g carbohydrate; 2 g fiber; 479 mg sodium; 14 mg cholesterol. Blueber ry Oatmeal Cookies Runner-Up Desserts Winning recipe submitted by Frances Longhorn, Stanfield, OR blueberry oatmeal cookies Makes: 30 cookies. Prep: 15 minutes. bake: at 375° for 14 minutes. 25 cups quick-cooking oats 16cups blueberry pancake mix (such as Krusteaz or HungryJack) 5 cup almonds, chopped 1 teaspoon baking powder 6 cup (15 sticks) unsalted butter, softened 1 cup packed brown sugar 5 cup granulated sugar 5 cup Egg Beaters 1 teaspoon vanilla extract 1.Heat oven to 375°. 3.In a large bowl, whisk together oats, pancake mix, almonds and baking powder. In a second large bowl, on medium speed, beat together the butter, both kinds of sugar, Egg Beaters and vanilla extract until smooth. Gradually beat in the oat mixture. Cover and refrigerate for about 15 minutes. 3.Spoon heaping tablespoons of dough onto ungreased baking sheets and shape into 2-inch circles. Bake at 375° for 12 to 14 minutes or until set and lightly golden around edges. 4.Cool on pan 3 minutes. Remove cookies to a wire rack and allow to cool completely. Per cookie: 124 calories; 7 g fat (3 g sat.); 3 g protein; 14 g carbohydrate; 1 g fiber; 134 mg sodium; 12 mg cholesterol.
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