Wednesday, June 23, 2010

Ravioli Lasagna

1 (25 ounce) package frozen cheese ravioli
1 (26 1/2 ounce) bottle spaghetti sauce
2 1/2 cups mozzarella cheese, shredded


1. In 9x13-inch dish spread some of the sauce on bottom .

2. Place one layer of ravioli on top of sauce.

3. Layer more sauce, then some of the cheese. Repeat layers (ravioli, sauce, cheese) until all of ravioli is used.

4. Bake at 375F for 20-30 minutes. Serves 6.

Thursday, June 10, 2010

Classic Macaroni Salad

8 ounces elbow macaroni (about 1-3/4 cups)
1 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1 Tbsp. Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1 cup chopped green or red bell pepper
1/4 cup chopped onion

  1. Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
  2. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, Creamy Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.

Saturday, June 5, 2010

Lemon-Basil Chicken-Pasta Salad

1/2teaspoon salt (for cooking pasta), if desired
2cups uncooked rotini or rotelle (spiral) pasta (6 oz)
10asparagus stalks (about 8 oz)
1clove garlic or 1/8 teaspoon garlic powder
5oz cooked chicken or turkey
1/2cup fresh basil leaves
1/2cup shredded Parmesan cheese (2 oz)
1/4cup olive or vegetable oil
1tablespoon grated lemon peel

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1.Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
2.Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
3.Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
4.Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
5.In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.

Friday, June 4, 2010

Chicken and Bean Burritos

  • 1/2 cup brown rice
  • 2 cloves garlic; 1 smashed, 1 minced
  • Kosher salt and freshly ground pepper
  • 1/2 pound (about 2 cups) frozen diced butternut squash, thawed
  • 1 cup shredded rotisserie chicken, skin removed
  • 1 15-ounce can black beans
  • 1 cup grape tomatoes
  • 1/2 cup fresh cilantro
  • 1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid
  • 4 8-inch whole-wheat tortillas, warmed
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 avocado, sliced
  • Plain low-fat yogurt or sour cream, for serving (optional)


Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat.
Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.
Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.

Thursday, June 3, 2010

Smoked Chile Cole Slaw

1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. chipotle peppers in adobo sauce
2 Tbsp. fresh lime juice
2 tsp. honey
1 tsp. ground cumin
Kosher salt and freshly ground black pepper
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro

  1. Combine Hellmann’s® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.

Wednesday, June 2, 2010

Country Breakfast Skillet


  • 6 slices bacon, cut in 2-inch pieces
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons finely chopped onion
  • 6 cups cubed cooked potatoes
  • 1/2 cup shredded sharp cheddar cheese
  • 6 eggs, lightly beaten
  • salt and pepper, to taste


In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of dripping. Heat the drippings remaining in the pan until sizzling. Add the bell pepper, onion and potatoes; cook, stirring gently, until the potato cubes are browned.
Sprinkle on the shredded cheese and stir until melted. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once. Serves 4 to 6.