Chicken Ricotta

Serving: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

2 whole boneless skinless chicken breasts

1 medium onion, sliced

2 peppercorns

2 cans green chili, drained and rinsed

1 1/2 cup part skim ricotta cheese

1 1/2 cup Monterey Jack cheese

1 15-ounce can tomato sauce

Salt and pepper to taste

1. Combine chicken, onion, peppercorns in med. skillet with water to cover. Simmer over med. heat till chicken is just cooked (8-10 min.)

2. Preheat oven to 375°F, butter bottom of 8×8″ baking dish.

3. Arrange 1/2 the chiles, 1/2 the Ricotta, 1/2 the Jack to cover in layers. Place chicken mix over that, then salt and pepper. Spread remaining Ricotta over chicken, then remaining Jack. Top with chilies, pour tomato sauce over top.

4. Bake about 20 minutes till heated through. Cut into fourths and serve.

Based on individual serving.

Calories: 700, Total Fat: 34 g, Carbohydrates: 36 g, Protein: 52 g

Quick Pasta with Vegetables and Garlic Sauce

Serving: 4

Prep Time: 30 minutes

Cook Time: 110 minutes

Total Time: 125 minutes

1 lb pasta shells

4 tbsps olive oil

1/2 cup finely chopped onion

4 minced cloves garlic

1 1/2 cups fresh broccoli florets

1 grated carrot

1/2 cup chopped red bell pepper

Salt and pepper

1/2 cup half-and-half or cream

1/4 tsp nutmeg

4 tbsps chopped fresh parsley

Grated Parmesan cheese (optional)  Purchase a block of Parmesan cheese and grate it.  It is wonderful!

1. Cook pasta shells according to package directions. Drain well and set aside.

2. Heat olive oil in a large skillet over medium heat.

3. Add onion and garlic to skillet and cook for about 2 to 3 minutes. Add broccoli, then carrot, red pepper and salt and pepper to taste. Stir and cook over low heat until vegetables are tender, about 5 minutes.

4. Add half-and-half, nutmeg and parsley. Raise heat to medium and heat until almost boiling, but do not boil.

5. Add to pasta and mix well. Sprinkle with grated Parmesan cheese if desired.

Based on individual serving.

Calories: 560, Total Fat: 34 g, Carbohydrates: 55 g, Protein: 10 g

 Add to this wonderful meal a toss salad to complete your meal.

Easy Chocolate Lover’s Cheesepie

Prep Time: 15 min.

• 3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups (12-oz. pkg.) HERSHEY’S MINI CHIPS Semi-Sweet Chocolate, divided
• 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
• 2 tablespoons whipping cream

1. Heat oven to 450°F.
2. In large bowl, beat cream cheese and sugar with electric mixer until well blended.
3. Add eggs and vanilla; beat well. Stir in 1-2/3 cups small chocolate chips; pour into crust.
4. Bake 10 minutes. Without opening oven door, reduce temperature to 250°F; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely.
5. Cover; refrigerate until thoroughly chilled.
6. In small microwave-safe bowl, place remaining 1/3 cup chips and whipping cream. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred.
7. Cool slightly; spread over top of cheesepie.
8. Refrigerate 15 minutes or until topping is set.
9. Cover; refrigerate leftover cheesepie.
10. Makes 10 servings.