Hunts® Lemon Tomato Chicken Pasta

Ingredients

• 8 ounces dry cavatappi or rotini pasta, uncooked
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 3 cloves garlic, finely chopped
• 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
• 1 (8 ounce) can Hunt's® Tomato Sauce
• 2 tablespoons fresh lemon juice
• 1/2 cup soft cream cheese spread
• 1 (.75 ounce) package fresh basil, coarsely chopped
• 1/4 teaspoon shredded lemon peel
• Cracked black pepper (optional)

Directions

1. Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.
2. Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.
3. Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.

Maryland Pumpkin Seeds

Ingredients

• 4 cups raw pumpkin seeds
• 1/4 cup seafood seasoning, such as Old Bay™
• vegetable oil cooking spray

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Rinse pumpkin seeds in a colander. Spread out on paper towels and pat dry.
2. Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer. Spray the tops of the seeds with additional cooking spray. Sprinkle the seafood seasoning evenly over the tops.
3. Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.

Nutritional Information

Amount Per Serving Calories: 507 | Total Fat: 42.6g | Cholesterol: 0mg

Cupcake Graveyard

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 2 (16 ounce) packages vanilla frosting
• 3/4 cup chocolate sandwich cookie crumbs
• 24 chocolate covered graham cracker cookies

Directions

1. Prepare and bake cake mix according to package directions for cupcakes.
2. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
3. Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

Nutritional Information

Amount Per Serving Calories: 312 | Total Fat: 12.4g | Cholesterol: 0mg

Black Magic Cake

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Nutritional Information

Amount Per Serving Calories: 155 | Total Fat: 5.5g | Cholesterol: 18mg

Worm Cake

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 3 cups chocolate cookie crumbs
• 1 (16 ounce) package prepared chocolate frosting
• 1 (16 ounce) package gummi worms

Directions

1. Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.
2. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
3. Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.

Nutritional Information

Amount Per Serving Calories: 300 | Total Fat: 8.7g | Cholesterol: < 1mg

Halloween Layer Cake

Ingredients

• 1 3/4 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups white sugar
• 1/3 cup shortening
• 1 cup buttermilk
• 3 egg whites
• 4 (1 ounce) squares unsweetened chocolate, melted
• 1 teaspoon butter
• 1/3 cup butter, softened
• 1 1/2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1 egg yolk
• 4 cups sifted confectioners' sugar
• 1 tablespoon orange juice
• 2 teaspoons lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 or 9 inch round cake pans with parchment paper.
2. Sift together the flour, baking soda, salt, and white sugar.
3. Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing paper cut-outs into frosting, then removing paper. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a brush, fill in the outlines with the chocolate mixture.
5. To Make Golden Orange Frosting: Cream together butter, orange rind, lemon rind, and salt. Add egg yolk and mix well. Add confectioners sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.

Nutritional Information

Amount Per Serving Calories: 251 | Total Fat: 8.6g | Cholesterol: 17mg

Chocolate Web Cake

Ingredients

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 cups white sugar
• 1/2 cup shortening
• 1 1/4 cups evaporated milk
• 2 eggs
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1 1/3 cups shortening
• 1 1/3 cups white sugar
• 3/4 cup evaporated milk
• 2 teaspoons vanilla extract
• 2 (1 ounce) squares unsweetened chocolate, melted

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Grease two 9 inch round cake pans.
2. Sift flour, baking powder, salt, baking soda and 1 1/2 cups of the white sugar together in a large mixing bowl. Add 1/2 cup of the shortening and 1-1/4 cup of the evaporated milk. Beat at medium speed with an electric mixer for 2 minutes. Beat in the eggs and beat for 2 minutes longer. Spread the batter evenly into the prepared pans. Drizzle 1 square of the melted chocolate in a spiral on top of each cake. Feather lines with a knife to form a web pattern.
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes then remove from pans and let cakes cool completely.
4. To Make Filling: Combine the 2 squares unsweetened melted chocolate, 1 1/3 cups shortening, 1 cup white sugar, 3/4 cup evaporated milk and the vanilla together and beat with an electric mixer until smooth.
5. To Assemble Cake: Cut each cooled cake layer in half horizontally. Spread 1/4 of the filling between each layer making a 4 layer cake with a web design on top. Frost sides with the remaining filling.

Nutritional Information

Amount Per Serving Calories: 571 | Total Fat: 37.2g | Cholesterol: 35mg

Spiderweb Pumpkin Cheesecake

Ingredients

• 1 3/4 cups chocolate wafer crumbs
• 1/4 cup butter or margarine, melted
• FILLING:
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 (15 ounce) can solid pack pumpkin
• 2 tablespoons cornstarch
• 3 teaspoons vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• TOPPING:
• 2 cups sour cream
• 3 tablespoons sugar
• 2 teaspoons vanilla extract
• SPIDERWEB GARNISH:
• 1 cup sugar
• 1/8 teaspoon cream of tartar
• 1/3 cup water
• 4 (1 ounce) squares semisweet chocolate, melted

Directions

1. Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside. In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust. Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
2. Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan; set aside.
3. For spiderwebs, draw six 3-in. x 2-in. half circles on two sheets of parchment paper on top; tape both securely to work surface. In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat. Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350 degrees F. Immediately remove from the heat and stir. Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
4. Using a spoon or meat fork, carefully drizzle syrup over half-circle outlines and inside the outlines to form spiderwebs; reheat syrup if needed. Cool completely. Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag. Pipe 1-in. spiders onto parchment or foil; cool completely. With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
5. Remove sides of springform pan. Cut cheesecake; place a web on top of each slice and remaining spiders on the side. Refrigerate leftovers.

Pumpkin Cake

Ingredients

• 1 cup vegetable oil
• 3 eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• 2 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup chopped nuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Nutritional Information

Amount Per Serving Calories: 353 | Total Fat: 16.3g | Cholesterol: 40mg

Pro Ganache

Ingredients

• 2 cups semisweet chocolate chips
• 2 cups heavy cream
• 2 teaspoons vanilla extract

Directions

1. Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.

Nutritional Information

Amount Per Serving Calories: 102 | Total Fat: 8.7g | Cholesterol: 20mg

Spider Cupcakes

Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1 pound black shoestring licorice
• 1 (16 ounce) can white frosting
• 48 pieces candy corn
• 48 cinnamon red hot candies
• 1/4 cup orange decorator sugar

Directions

1. Prepare cupcakes according to package directions. Let cool completely.
2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Nutritional Information

Amount Per Serving Calories: 260 | Total Fat: 6.4g | Cholesterol: 0mg

Spooky Halloween Eyeballs

Ingredients

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 2 1/2 cups confectioners' sugar, sifted
• 1 tablespoon vanilla extract
• 12 ounces white chocolate, chopped
• 2 tablespoons shortening
• 2 drops blue food coloring
• 1/2 cup miniature semisweet chocolate chips
• red food coloring (optional)

Directions

1. Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
2. Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
3. Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

Nutritional Information

Amount Per Serving Calories: 227 | Total Fat: 14.9g | Cholesterol: 10mg

Pumpkin Ginger Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup finely chopped crystallized ginger
• 
  
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutritional Information

Amount Per Serving Calories: 211 | Total Fat: 8.7g | Cholesterol: 56mg

Spooky Witches Fingers

Ingredients

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup whole almonds
• 1 (.75 ounce) tube red decorating gel

Directions

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Nutritional Information

Amount Per Serving Calories: 68 | Total Fat: 4.1g | Cholesterol: 12mg

Halloween Eye of Newt

Ingredients

• 12 eggs
• 1 tablespoon sweet pickle relish
• 1 tablespoon mayonnaise
• 1 pinch celery salt
• 1 tablespoon prepared yellow mustard
• 2 drops green food coloring, or as needed
• 1 (6 ounce) can sliced black olives, drained

Directions

1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

Nutritional Information

Amount Per Serving Calories: 99 | Total Fat: 7.5g | Cholesterol: 212mg

Beef Bacon Rolls

Ingredients

• 1 1/2 pounds top sirloin, lean
• 1 pound bacon
• 1 cup chopped onion
• 1 1/3 cups butter

Directions

1. Cut the beef into strips that are approximately 1 inch wide and the same length or close to the length of the bacon strip, about 1/8 inch thick. Serve hot.
2. Make the beef bacon rolls by laying a strip of bacon on a strip of beef and rolling the two meats together so that the beef is on the outside when you finish rolling. Insert a toothpick so that it goes in on the bottom left side and comes out the top right side when looked at vertically.
3. In large skillet, saute onions and butter until onions are tender. Lay a single layer of beef bacon rolls in the skillet. Brown them on medium heat, turning once or twice. Cover the skillet and simmer about 2 hours.

Nutritional Information

Amount Per Serving Calories: 579 | Total Fat: 55.2g | Cholesterol: 142mg

Crescent Mummy Dogs

Ingredients

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
• 2 1/2 slices American cheese slices, quartered
• 10 large hot dogs
• Cooking spray
• Mustard or ketchup, if desired

Directions

1. Heat oven to 375 degrees F.
2. Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'

Italian All Natural Ground Sausage Stuffing

Ingredients

• 1 (19.76 ounce) package Johnsonville® Mild Italian Sausage (Ground or de-cased links)
• 1/4 cup olive oil, separated
• 2 (12 ounce) loaves focaccia bread, cut into 1-in. cubes
• 1 teaspoon coarse ground pepper
• 1 cup Parmesan cheese, shredded
• 1 small green bell pepper, diced
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 1/2 cup pimiento-stuffed olives, chopped
• 5 large leaves fresh basil, chopped
• 2 garlic cloves, minced
• 2 eggs
• 1 1/2 cups water or white wine
• 1/4 cup butter, cubed

Directions

1. In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan.
2. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly.
3. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

Nutritional Information

Amount Per Serving Calories: 899 | Total Fat: 57g | Cholesterol: 174mg

The "New Life" Juice Drink

Ingredients

• Juice eight large carrots
• Juice one half large beet
• Juice one half turnip
• Juice one half parsnip
• Juice five large celery stalks
• Juice one quarter rutabaga
• Juice one eighth head red cabbage.
• Juice five radishes
• Juice one large Granny apple
• Juice one cup cranberries (in season)

After these vegetables and fruits have been juiced, and gently stirred, you then put the juice in a blender and add:

• Two tablespoons of whole leaf aloe vera concentrate from Aloe Complete, Vista CA, 92085-0067
• Two tablespoons of Flor-Essence made by Flora, Inc Box 950 Lyden, WA. 98264
• One tablespoon of DeSouza's liquid chlorophyll.
• One teaspoon of BarleyGreen Powder made by AIM, Nampa Idaho. Put BarleyGreen powder in the juice and blend together in a blender.
• One or two ounces of New Vision's Essential Minerals (colloidal) .
• One teaspoon of powered vitamin c sprinkle on top
• One eighth teaspoon of hot chile pepper sauce.

That's it. Get a tall glass, and pour it in, savor the taste, and wait 20 minutes, and you will feel like a new Spring day.

Pulled Chicken Crescents

Ingredients

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1 cup shredded cooked chicken
• 1/4 cup barbecue sauce
• 1/3 cup shredded Cheddar cheese
• 1 egg, beaten

Directions

1. Separate dough into 8 triangles.
2. In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
3. Bake at 375 degrees F 12 to 15 minutes.

Nutritional Information

Amount Per Serving Calories: 187 | Total Fat: 9.9g | Cholesterol: 46mg

Edamame Salad

Ingredients:

Boiled Edamame 1 1/2 Cups
Onion 1/2 Small
Tomato 1
Orange Bell Pepper 1/4 of Small One
Black pepper Powder few Pinchess
Lemon Juice 1 Tbsp
Cilantro few Sprigs
Salt to Taste

Method of preparation:

Boil the shelled soy beans in enough salted water for around 10 minutes or until they are soft.
Strain the boiled soy beans and refresh in cold water and keep aside.
Wash and finely chop the cilantro.
Peel and finely chop the onion.
Wash, deseed and finely chop the tomato.
Wash, remove stem, discard seeds and finely chop the bell pepper.

In a mixing bowl, mix together boiled and shelled edamame, chopped onion, tomato, bell pepper and cilantro.
Stir in pepper powder, salt and lemon juice.
Serve edamame salad immediately.
Notes: Make sure edamame is boiled well before removing from heat.

Suggestions: Adjust spice with black pepper. For extra spice, add finely chopped green chile.

Scallops and Spinach over Pasta

Ingredients

• 12 ounces spaghetti
• 3 pounds bay scallops, raw
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/4 cup water
• garlic powder to taste
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
3. Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
4. Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutritional Information

Amount Per Serving Calories: 221 | Total Fat: 2.5g | Cholesterol: 37mg