Pork Kebabs with Roasted Squash and Sautéed Greens

• 6 Tbsp. fresh lemon juice (3 lemons)
• 4 Tbsp. extra-virgin olive oil
• 1 Tbsp. chopped fresh thyme leaves
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, cut into 1 1/2-inch pieces
• 1 small red onion, cut into 1-inch pieces
• 1/2 butternut squash, peeled, seeded, and cut into 1-inch pieces
• 10 oz. baby arugula (10 cups)

1. Preheat oven to 400°, with racks in upper and lower thirds.  Soak eight 8-inch wooden skewers in hot water, 15 minutes.  In a large bowl, stir together lemon juice, 3 Tbsp. oil, thyme, and garlic.  Season with salt and pepper.  Add pork, onion, and squash and toss to coat.
2. Thread pork onto skewers and place on a rimmed baking sheet.  Place onion and squash on another rimmed baking sheet.  Place pork on top rack and vegetables on bottom rack and roast until pork is cooked through, about 30 minutes, flipping skewers and stirring vegetables halfway through.  Remove pork and loosely tent with foil; continue roasting vegetables on bottom rack until tender and browned, 10 minutes.  
3. Meanwhile, in a large skillet, heat 1 Tbsp. oil over medium.  Gradually add arugula and cook until just wilted, about 3 minutes; season with salt and pepper.  To serve, divide pork skewers, vegetables and arugula among four plates.

Cheesy Chicken & Rice Casserole

• 1 can Campbell's Cream of Chicken Soup   
• 1 1/3 cups water
• 3/4 cup uncooked long-grain white rice
• 2 cups fresh or frozen vegetables
• 1/2 tsp. onion powder
• 4 skinless, boneless chicken breast halves
• 1/2 cup shredded cheddar cheese

1. Stir the soup water, rice, vegetables and onion powder in a 12"x8" shallow baking dish.
2. Top with chicken.  Season chicken as desired.  Cover.
3. Bake at 375° for 45 min. or until done.  Top with cheese.  Makes 4 servings.

Beefy Black Bean Chili

• 1 sm. can black olives
• 2 (15 oz) cans black beans undrained
• 2 (8oz) cans tomato sauce
• 1 lb lean ground round
• 1 cup medium or hot chunky-style salsa
• 1 tbsp chili seasoning mix
• shredded cheddar cheese
• sour cream

1. Cook meat in a large saucepan over med-high until browned stirring until it crumbles.  Drain.  
2. Drain and mash 1 can of beans.  Add mashed beans, undrained beans, salsa, tomato sauce and seasoning mix to sauce pan; stir well.  
3. Cook over medium heat 10 minutes or until thoroughly heated. 
4.  Top with sour cream and cheese.

Favorite Turkey Burger

• 1 1/2 lbs. ground turkey (92-93% lean)
• 1/2 cup finely grated Gruyere cheese
• 4 scallions, thinly sliced
• 1/4 cup dried breadcrumbs
• 1/4 cup Dijon mustard
• 1 garlic clove
• Coarse salt
• ground pepper
• vegetable oil for grill
• 4 hamburger buns

1. Heat grill to high.
2. In medium bowl, use fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic.  Season generously with salt and pepper.  Gently form mixture into 4 (1-inch-thick) patties.
3. Lightly oil grill.  Place patties on hottest part of grill.  Sear for 1 to 2 minutes per side or until browned. Move to cooler part of grill.  Continue grilling for 5 to 10 minutes per side or until cooked through.
4. Toast buns on grill.  Place burgers on buns.

Florentine Casserole

• 6 oz. farfalle, cooked until tender
• 2-3 cups spaghetti sauce
• 1 lb. ground beef, cooked and drained
• 1 cup sour cream
• 1 cup cottage cheese
• 10 oz pkg. frozen chopped spinach, thawed and well drained, divided
• 1/2 cup grated Parmesan cheese, divided

1. Preheat oven to 375°.  Lightly grease a 2-quart casserole dish.  Mix the beef with the spaghetti sauce and fold into cooked noodles until well blended.  Cool.
2. Mix together sour cream and cottage cheese.
3. In prepared pan, place half the noodle mixture.  Scatter half the spinach over the noodles and top with half the sour cream/cottage cheese mixture.  Sprinkle with half the Parmesan cheese.  
4. Repeat layers.  Bake 30 minutes or until bubbly and golden on top.  

Country Salisbury Steak

• 1 1/2 lb. extra lean ground beef
• 1 pkg. (6 oz) Stove Top Stuffing Mix
• 1 1/2 cups water, divided
• 3/4 cup chopped onions
• 1 pkg. (8 oz.) fresh mushrooms, sliced
• 1/2 cup barbecue sauce

1. Preheat oven to 375°.  Mix meat, stuffing mix, 1 1/4 cups water, and onions until well blended.  Shape into six 1/2-inch-thick oval patties.  Place on 15 x 10 x 1-inch greased baking pan.  
2. Bake 25 min. or until cooked through (160°).
3. Spray large nonstick skillet with cooking spray.  Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally.  Add barbecue sauce and remaining 1/4 cup water.  Reduce heat to low.  Cook 1 to 2 min. or until sauce is heated through.  Serve over patties. 

Baked Hash Brown Potatoes

• 30 oz. package frozen hash brown potatoes
• 1/4 cup melted butter
• 1/4 cup minced onion or onion flakes
• 1 can cream of mushroom or cream of chicken soup
• 2 cups sour cream
• 1 1/2 cups shredded cheddar cheese
• 2 cups crushed corn flakes
• salt and pepper

Topping:

• 2 cups crushed corn flakes
• 1/4 cup melted butter

1. Mix together the melted butter, onion, soup, sour cream, cheese and salt and pepper.  Fold in hash browns.  
2. Place in greased 9 x 13 pan or casserole.  
3. Toss cornflakes and melted butter.  Spread across top of potatoes
4. Bake at 350° for 1 hour or until golden brown.