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World’s Finest Quick & Easy Recipes

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The World’s Finest Quick & Easy Recipes is a collection of 197 delicious dishes you can
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Table of Contents
Appetizers 9
Cherry Spiced Cider 10
Festive Cherry Punch 11
Honey Grog 12
Honey Mulled Cider 13
Cajun Tomato Bread 14
Christmas Bread 15
Honey Bread Sticks 16
Mushroom Biscuits 17
Swiss Asparagus Log 18
Asian Turkey Appetizers 19
Asparagus / Ham Bundles 20
Buffalo Chicken Wings 21
Cajun Turkey Triangles 22
Easy Spinach Stuffed Mushrooms 23
Italian Stuffed Mushrooms 24
Marinated Mushrooms 25
Marinated Mushrooms 26
Mushroom Caps Filled with Roquefort 27
Mushrooms Parmesan 28
Tomato Bacon Sandwiches 29
Turkey Topped Cucumbers 30
Herbed Chevre Spread 31
Clam And Olive Dip 32
Crab Dip 33
Pita Pastrami Roll-Ups 34
Shrimp or Crab Mold 35
Spinach Dip 36
Barbecued Turkey Wings 37
Herbed Bagel Chips 38
Honey Nut Turkey Ham Roll-Ups 39
Honey Sweet 'n Sour Wings 40
Pickled Mushrooms 41
Pineapple 'n' Ham Sandwich Roll-Ups 42
Pizza Turkey Triangles 43
San Francisco Mushroom Rolls 44

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Smoked Turkey Cocktail Bites 45
Cherry Peanut Pizzaz 46
Crunchy Cherry Party Mix 47
Curry Almonds 48
Nutty Toasted Snack Mix 49
Smoky Honey Spiced Almonds 50
Avocado Salsa 51
Caribbean Salsa 52
Cherry Salsa 53
Citrus Salsa 54
Salsa Fresca 55
Strawberry Mint Salsa 56
Tangy Olive Salsa 57
All-American No-Bake Blueberry Pie 59
Black Forest Brownie 60
Black Forest Sundae 61
Blueberry Sorbet 62
Blueberry Tortilla Pizza 63
Butterscotch Haystacks 64
Butterscotch Party Mix 65
Chocolate Angel Cake 66
Grapefruit Berry Sherbet 67
Grapefruit Parfait 68
In The Pan Brownies 69
Mango-Peach Frozen Yogurt 70
Marionberry Crisp 71
Nectarine Fiesta Nachos 72
Peach Foldup Tart 73
Plum-Plus Muffins 74
Quick & Easy Pumpkin Cupcakes 75
Quick Blueberry Muffins 76
Quick Brownie Sundae 77
Quick Chocolate Fudge Sauce 78
Quick Hot Cocoa For One 79
Quick Pumpkin Pudding 80
Quick Tiramisu 81
Strawberry Ice Cream 82
Strawberry Shortcake Trifle 83

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Tapawingo's Dried Cherry Scones 84
Tortilla Torte 85
Watermelon Creme Supreme! 86
BBQ Beef Sandwiches 88
Beef and Eggplant Casserole 89
Beef and Salsa Topped Potatoes 90
Beef Choufleur 91
Beef Satay 92
Beef Stroganoff Bake 93
Beefy Green Chile and Cheese Bake 94
Biscuit and Beef Cups 95
Broiled Steaks With Herb-Cheese Potatoes 96
Cheeseburger Casserole 97
French Onion Beef 98
Glazed Corned Beef 99
Lone Star Steak and Pasta 100
Provencal Beef Stew 101
Quick 'n' Easy Beef Quesadillas 102
Six-Can Slow Cooked Chili 103
Tangy Beef Barbecue 104
Black Bean, Chicken and Cheese Bake 105
Chicken and Mushroom Casserole 106
Enchilada Casserole 107
Four Layer Hamburger and Macaroni Casserole 108
Turkey Rotini Casserole 109
15-Minute Chicken & Rice Dinner 110
Acapulco Chicken Pizza 111
Apple-Glazed Chicken Drumsticks 112
Baked Chicken and Rice 113
Baked Parmesan Chicken Thighs 114
Baked Spiced Chicken 115
Chicken and Sausage Gumbo 116
Chicken Cacciatore in a Hurry 117
Chicken Cheese Stack-Ups 118
Chicken Crunch 119
Fancy Feast Chicken 120
Grilled Chicken With Linguine and Pesto 121
Italian Skillet Mushroom and Chicken Stew 122

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Lemon Pepper Chicken 123
Orange Chicken 124
Quick 40-Clove Chicken 125
Quick Chicken and Dumplings 126
Quick Salsa Chicken and Rice 127
Ranch Chicken 128
Salsa Chicken Over Rice 129
Sante Fe Chicken with Rice 130
Slow Cooked Chicken with Potatoes 131
Speedy Smoked Chicken Mexican Pizza 132
Stouffer's Chicken Alfredo Over Baked Potatoes 133
Sweet and Sour Chicken 134
Tropical Pineapple Chicken 135
Weeknight Chicken Potpie 136
White Chicken Chili 137
Artichoke Dip 138
Basil and Bean Soup 139
Boston Baked Beans 140
Cornish Hens with Cherry Sauce 141
French Dip Sandwich 142
Honey Mint Glazed Lamb 143
Honey-Glazed Lamb and Zucchini Gratin 144
Balsamic Pork Chops 145
Barbecue Pork Skillet 146
Gingered Pork with Peanut Sauce 147
Ham with Fruit Glaze 148
Honey Garlic Pork Chops 149
Mixed Mushroom and Pork Skillet Dinner 150
Ben's Turkey Burger 151
Bits O' Turkey Ham Loaf 152
Buffalo Turkey Wings 153
Thanksgiving Joes 154
Turkey and Green Bean Almondine 155
Turkey Bacon Quiche in Tater Skins 156
Turkey Breast with Spicy Orange Sauce 157
Turkey Breast with Sweet and Sour Apricot Glaze 158
Turkey Nacho Pie 159
Turkey Noodle Dinner 160

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Turkey Sausage and Eggplant Bake 161
Turkey Skillet Supper 162
Turkey Tacos 163
Vegetable-Stuffed Turkey Loaf 164
Black Olive and Avocado Quesadilla 165
Portabella Harvest Pitas 166
Stuffed Chiles in Ranch Sauce 167
Almost Instant Mushroom Sauce with Fettuccine 170
Baked Shells With Chicken and Mushrooms 171
Bayou Shrimp Fettuccine 172
Beef Ragout 173
Bow Tie Pasta Piquant 174
Broccoli Pesto Angel Hair 175
Couscous Pilaf 176
Ditalini with No-Cook Bean Sauce 177
Lickety-Split Linguine with Scallops and Tomatoes 178
Penne with Zucchini and Parmesan 179
Quick & Easy Lasagna 180
Rigatoni Mexicali 181
Rotini with Pork and Broccoli 182
Salad Bar Pasta Salad 183
Sicilian Stuffed Shells 184
Speedy Mushroom and Sausage Pasta 185
Speedy Ziti with Zesty Chicken 186
Stuffed Shells with Broccoli 187
Three Cheese Baked Ziti with Turkey Sausage 188
Tortellini with Mushroom and Garlic Sauce 189
Tortilla Lasagna 190
Turkey and Bow-Tie Pasta 191
Turkey Gorgonzola Pasta 192
Tuscan Turkey and Pasta Toss 193
Western Wagon Wheels 194
White Sauce 195
Caribbean Chicken Salad with Peanuts 197
15 Minute Clam Chowder 198
Black Beans and Rice 199
Blender Hollandaise Sauce 200
Cheesy Ham au Gratin 201

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Corny Ham and Potato Scallop 202
Fiesta Pasta Soup 203
Honey Wheat Soda Bread 204
Microwave Duxelles 205
Mushroom Sour Cream Pie 206
Clear Watercress & Enoki Soup 208
Grandpa's Homemade Turkey Soup 209
Quick Creamy Potato Soup 210
Turkey Split Pea Soup 211

World’s Finest Quick & Easy Recipes - DevotionalCafé.com


Appetizers
Cherry Spiced Cider Pita Pastrami Roll-Ups
Festive Cherry Punch Shrimp or Crab Mold
Honey Grog Spinach Dip
Honey Mulled Cider Barbecued Turkey Wings
Cajun Tomato Bread Herbed Bagel Chips
Christmas Bread Honey Nut Turkey Ham Roll-Ups
Honey Bread Sticks Honey Sweet 'n Sour Wings
Mushroom Biscuits Pickled Mushrooms
Swiss Asparagus Log Pineapple n Ham Sandwich Roll-Ups
Asian Turkey Appetizers Pizza Turkey Triangles
Asparagus / Ham Bundles San Francisco Mushroom Rolls
Buffalo Chicken Wings Smoked Turkey Cocktail Bites
Cajun Turkey Triangles Cherry Peanut Pizzaz
Easy Spinach Stuffed Mushrooms Crunchy Cherry Party Mix
Italian Stuffed Mushrooms Curry Almonds
Marinated Mushrooms Nutty Toasted Snack Mix
Marinated Mushrooms Smoky Honey Spiced Almonds
Mushroom Caps with Roquefort Avocado Salsa
Mushrooms Parmesan Caribbean Salsa
Tomato Bacon Sandwiches Cherry Salsa
Turkey Topped Cucumbers Citrus Salsa
Herbed Chevre Spread Salsa Fresca
Clam And Olive Dip Strawberry Mint Salsa
Crab Dip Tangy Olive Salsa

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 9


Cherry Spiced Cider
This tasty beverage is a treat for youngsters.

1 quart apple cider


3/4 cup orange juice
1/4 cup maraschino cherry juice
1 (3-inch) stick cinnamon
1 strip (1/2x3-inches) orange peel
3 whole cloves
3 whole allspice
16 maraschino cherries
8 orange slice halves

Put apple cider, orange juice, maraschino cherry juice, cinnamon sticks, orange peel,
cloves and allspice in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes.
Strain out cinnamon sticks, orange peel, cloves and allspice. Place 2 maraschino cherries
and 1 orange slice half in each of six mugs. Pour about 2/3 cup spiced cider over cherries.
Serve warm.
Serves 8
Nutrition Facts
Nutrition (per serving):

213.5 calories; 3% calories from fat; 0.9g total fat; 0.0mg cholesterol; 18.3mg sodium;
562.0mg potassium; 55.2g carbohydrates; 11.9g fiber; 20.6g sugar; 2.5g protein.
Recipe Source
Source: Cherry Marketing Institute

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 10


Festive Cherry Punch
Bowl 'em over with this party beverage.

4 cups cherry juice blend, chilled


1 (l-liter) bottle ginger ale, chilled
Ice ring
Just before serving, combine cherry juice blend and ginger ale in a large punch bowl.
Add ice ring.
Decorative Ice Ring
Place a ring mold or other decorative mold in freezer; let chill. Rinse inside of mold with
cold water; return to freezer until thin coating of ice forms.
Cover the bottom of the mold in a decorative pattern with maraschino cherries. Gently
add enough cherry juice blend to just cover fruit. Freeze until firm. Gently add more
cherry juice blend to fill mold completely. Freeze overnight, or until firm.
Serves 16
Nutrition Facts
Nutrition (per serving):

54.2 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 7.6mg sodium;
0.6mg potassium; 13.7g carbohydrates; 0.0g fiber; 11.8g sugar; 0.1g protein.
Recipe Source
Source: Cherry Marketing Institute

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 11


Honey Grog
4 cups apple cider, or apple juice
1/4 cup honey
2 Tbs butter or margarine
1 cinnamon stick, 3 inches long
1 tsp grated orange peel
1/4 tsp ground nutmeg
1/2 cup light rum, optional

Combine all ingredients except rum in medium saucepan and bring to a simmer, stirring
occasionally. Simmer 5 minutes.
Stir in rum just before serving, if desired.
Serves 8
Nutrition Facts
Nutrition (per serving):

153.1 calories; 17% calories from fat; 3.1g total fat; 7.6mg cholesterol; 25.2mg sodium;
155.0mg potassium; 24.7g carbohydrates; 1.1g fiber; 8.7g sugar; 0.2g protein.
Recipe Source
Source: National Honey Board

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 12


Honey Mulled Cider
1 large lemon, cut in half
1 medium orange, cut in half
16 whole cloves
4 cups apple juice
1/2 cup honey
4 (2-inch.) cinnamon sticks
1/4 tsp ground ginger
Cut two slices (1/4-inch thick) from each lemon and orange half.
Insert whole cloves into slices; set aside. Squeeze juice from remainder of fruit halves
into a medium non-reactive saucepan.
Stir in apple juice and honey; mix well.
Add cinnamon sticks, ginger and reserved fruit slices.
Bring just to a boil over medium-high heat.
Serve immediately in a heatproof serving bowl.
Serves 6
Nutrition Facts
Nutrition (per serving):

178.0 calories; 0.0mg cholesterol; 47.0g carbohydrates; 1.0g fiber; 1.0g protein.
Recipe Source
Source: National Honey Board

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 13


Cajun Tomato Bread
The subtle flavor of this bread makes it a perfect accompaniment for beef stew or
vegetable soup.

1-1/2 tsp active dry yeast


2-1/4 cups bread flour
1/2 tsp salt
1 Tbs chopped green onion tops
1 Tbs chopped fresh parsley
1 Tbs oil
2 Tbs honey
1/2 cup Bloody Mary mix (or spicy tomato juice)
1/2 cup water
Procedure
Place ingredients into pan in order listed. Select "NORMAL" program. Press "START."
Serves 6
Nutrition Facts
Nutrition (per serving):

236.0 calories; 11% calories from fat; 3.2g total fat; 0.0mg cholesterol; 197.6mg sodium;
121.3mg potassium; 44.3g carbohydrates; 1.9g fiber; 5.9g sugar; 7.4g protein.
Recipe Source
Source: National Honey Board

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 14


Christmas Bread
Maraschino cherries, bananas and macadamia nuts are a perfect trio in this holiday quick
bread.

1 (10-ounce) jar maraschino cherries


1/3 cup butter or margarine, softened
2/3 cup firmly packed brown sugar
2 eggs
2 tsp baking powder
1/2 tsp salt
1 cup mashed ripe bananas
1/2 cup chopped macadamia nuts or walnuts
1-3/4 cups all-purpose flour

Drain maraschino cherries, reserving 2 tablespoons juice. Coarsely chop cherries; set
aside. Put butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl.
Mix with an electric mixer on medium speed 3 to 4 minutes, or until well mixed.
Combine flour, baking powder and salt; add to butter mixture alternately with mashed
bananas, beginning and ending with flour mixture. Stir in cherries and nuts.
Lightly spray a 9x5x3-inch baking pan with non-stick cooking spray. Spread batter
evenly in pan. Bake in a preheated 350-degree oven 1 hour, or until golden brown and
wooden pick inserted near center comes out clean.
Remove from pan; let cool on wire rack. Wrap in plastic wrap or store in a tightly
covered container.
Serves 16
Nutrition Facts
Nutrition (per serving):

183.5 calories; 36% calories from fat; 7.8g total fat; 36.6mg cholesterol; 147.7mg
sodium; 150.9mg potassium; 26.8g carbohydrates; 1.4g fiber; 13.9g sugar; 2.8g protein.
Recipe Source
Source: Cherry Marketing Institute

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 15


Honey Bread Sticks
1 package (16 ounces) hot roll mix
3/4 cup hot water (120° to 130°F)
1/4 cup honey
1 egg
2 Tbs butter or margarine, softened
Cornmeal as needed
1 egg white
1 Tbs water
Toppings:
caraway seeds, lemon pepper, grated Parmesan cheese
poppy seeds, coarse sea salt, toasted sesame seeds
Procedure
Combine hot roll mix, hot water, honey, egg and butter in a large bowl. Prepare dough
according to package directions. Cover dough with bowl and let rest 5 minutes.
Divide dough into two equal pieces. Roll each piece on lightly floured surface into 12X9-
inch rectangle. Cut each piece crosswise into 1-inch strips.
Grease 17 x 14-inch baking sheet and dust with cornmeal.
Mix egg white with 1 tablespoon water in small cup; brush dough with mixture and
sprinkle with topping of choice.
Twist and place strips on prepared baking sheet.
Cover and set in warm place to rise about 30 minutes or 21 until almost doubled in bulk.
Bake in reheated 375°F oven 12 to 14 minutes or until lightly browned. Remove from
baking sheet and cool on wire racks.
Serves 24
Nutrition Facts
Nutrition (per serving):

85.4 calories; 38% calories from fat; 3.7g total fat; 11.4mg cholesterol; 214.9mg sodium;
36.4mg potassium; 11.7g carbohydrates; 0.3g fiber; 2.9g sugar; 1.7g protein.
Recipe Source
Source: National Honey Board

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 16


Mushroom Biscuits
1/2 lb mushrooms
2 Tbs butter or margarine
1/4 cup finely chopped onion
1/4 tsp ground thyme
1/8 tsp ground white pepper
2 cups biscuit mix
2/3 cup milk
Rinse, pat dry and coarsely chop mushrooms (makes about 3 cups). In a medium skillet,
heat butter. Add mushrooms and onion; saute until lightly browned about 5 minutes,
stirring occasionally. Sprinkle with thyme and white pepper. Cool slightly.
Blend mushroom mixture into biscuit mix. Add milk and stir until well mixed. Drop by
the tablespoonful onto greased cookie sheets 2 inches apart. Bake in a preheated oven
(450 degrees) 12 minutes or until nicely browned.
Serves 18
Nutrition Facts
Nutrition (per serving):

74.1 calories; 41% calories from fat; 3.5g total fat; 4.4mg cholesterol; 174.1mg sodium;
41.5mg potassium; 9.1g carbohydrates; 0.3g fiber; 2.1g sugar; 1.4g protein.
Recipe Source
Source: The Mushroom Council

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 17


Swiss Asparagus Log
1 lb loaf French bread, unsliced
1 can (11 oz) cheese soup
1/4 cup milk
1 can (6 oz) crab meat, drained
1/2 tsp dill weed
1 can (15 oz) asparagus spears, drained
4 oz Swiss cheese
Slice approximately 1 inch off the top of the French bread. Make a 1-inch slit in the bread
lengthwise.
Combine cheese soup and milk.
Press liquid out of crab meat. Add crab meat and dill to cheese soup.
Place bread on a piece of foil. Spoon cheese mixture on top of bread. Place asparagus
spears diagonally across cheese mixture. Top with slices of Swiss cheese.
Pull foil up on slices of bread, forming a basket. Do not cover top of bread.
Bake at 320 degrees F 8-10 minutes or until Swiss cheese melts.
Remove from oven. Slice using a serrated knife.
Serves 10
Nutrition Facts
Nutrition (per serving):

260.5 calories; 29% calories from fat; 8.6g total fat; 37.6mg cholesterol; 744.8mg
sodium; 292.0mg potassium; 31.5g carbohydrates; 2.2g fiber; 0.6g sugar; 14.1g protein.
Recipe Source
Source: Michigan Asparagus Advisory Board

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 18


Asian Turkey Appetizers
2 cups brown sugar
1/4 cup soy sauce
1/2 tsp ground ginger
1 cup pineapple juice
1/2 cup orange juice
1/4 cup teriyaki marinade
As needed cornstarch slurry
50 Strips turkey bacon pre-cooked
5 lbs cooked turkey breast cut into 1x2x1-inch cubes
As needed sesame seed toasted
Mix sugar, soy sauce, ginger, fruit juices and teriyaki together in a saucepan. Bring to a
boil.
Reduce heat and simmer. Stir in a cornstarch slurry until the sauce is a glaze consistency.
(If sauce becomes too thick, add additional pineapple juice.) Adjust seasoning as needed.
Wrap bacon strips around cooked turkey cubes and secure each with a toothpick.
Place wrapped turkey on a hotel pan and drizzle sauce on turkey, coating each piece.
Bake in a preheated 300 degree F. oven for 30 minutes or until heated through.
Garnish with sesame seeds.
Serves 50
Nutrition Facts
Nutrition (per serving):

121.5 calories; 26% calories from fat; 3.5g total fat; 32.0mg cholesterol; 745.9mg
sodium; 214.4mg potassium; 12.2g carbohydrates; 0.3g fiber; 11.1g sugar; 10.1g protein.
Recipe Source
Source: The National Turkey Federation

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 19


Asparagus / Ham Bundles
1 sheet puff pastry, about 12" x 12"
1 lb fresh asparagus spears, cooked
Thinly sliced ham
Cut puff pastry into strips about 1" wide.
Place 2-3 asparagus spears on ham slice; roll up as for jelly roll.
Spiral puff pastry around ham roll.
Place on ungreased baking sheet.
Bake at 400 degrees F about 15-20 minutes until pastry is puffed and browned.
Serve at once.
Serves 6
Nutrition Facts
Nutrition (per serving):

273.6 calories; 61% calories from fat; 18.7g total fat; 9.8mg cholesterol; 278.5mg
sodium; 159.1mg potassium; 20.7g carbohydrates; 1.6g fiber; 1.1g sugar; 6.3g protein.
Recipe Source
Source: Michigan Asparagus Advisory Board

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 20


Buffalo Chicken Wings
2 lbs broiler-fryer chicken wings
1 egg
1 cup cooking oil
2 cups cider vinegar
1 tsp salt
1/2 tsp cayenne pepper to taste
1/8 tsp garlic powder
1/8 tsp nutmeg
1/8 tsp celery salt
dash coriander
dash ground cloves
celery sticks
Chicken
In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne,
garlic powder, nutmeg, celery salt, coriander and cloves; stir well.
Cut chicken wings in half at joint; remove wing tips and reserve for later use (soup
stock).
Dip wing drummettes into sauce and place into shallow roasting pan. Bake for 10
minutes at 500°F., turning and basting with sauce several times until wings reach desired
crispness.
Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve
with Creamy Blue Cheese Dipping Sauce.
Creamy Blue Cheese Dipping Sauce
In medium bowl, place 2 tablespoons chopped onion, 1 garlic clove (crushed), 1/4 cup
chopped fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream, 1 tablespoon lemon
juice, 1 tablespoon vinegar and 1/4 cup crumbled blue cheese. Stir and add salt, pepper,
and cayenne to taste. Cover and chill.
Serves 20
Nutrition Facts
Nutrition (per serving):

110.2 calories; 90% calories from fat; 11.5g total fat; 12.1mg cholesterol; 136.8mg
sodium; 49.1mg potassium; 1.8g carbohydrates; 0.2g fiber; 0.2g sugar; 0.9g protein.
Recipe Source
Source: National Chicken Council

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 21


Cajun Turkey Triangles
1 lb ground turkey
1/3 cup onion chopped
1/4 cup green bell pepper chopped
1/4 cup celery chopped
1 Cloves garlic minced
1-1/2 tsp Creole seasoning
1/4 tsp red pepper flakes
1 Can (8 ounces) stewed tomatoes cut up
2 Tubes (9.5 ounces each) refrigerator pastry squares
In large non-stick skillet, over medium-high heat, saute turkey, onion, bell pepper, celery
and garlic 4 to 5 minutes or until turkey is no longer pink.
Add Creole seasoning, red pepper flakes and tomatoes; simmer, uncovered, 8 to 10
minutes or until most of liquid is absorbed.
Unroll pastry, separating each package into 4 squares. Place on a greased 10x15x1-inch
jellyroll pan. Stretch pastry slightly to shape squares.
Place 1/3 cup filling on one corner of each square. Fold opposite corner of dough over
filling to form a triangle; press edges with fork to seal. Cut 3 (1/2-inch) slits in top of
each triangle to allow steam to escape.
Bake at 375 degrees F. 12 to 15 minutes or until golden brown. Remove triangles from
pan and cool slightly on a wire rack. Serve warm
Serves 8
Nutrition Facts
Nutrition (per serving):

336.0 calories; 49% calories from fat; 19.0g total fat; 0.0mg cholesterol; 837.0mg
sodium; 28.0g carbohydrates; 15.0g protein.
Recipe Source
Source: The National Turkey Federation

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 22


Easy Spinach Stuffed Mushrooms
16 each Large Fresh white mushrooms
1 pkg (12 oz.) Frozen spinach souffle, thawed
Preheat oven to 400 degrees. Remove mushroom stems. Spray both sides of caps with
nonstick cooking spray. Place caps, cavity side down, on a shallow baking pan.
Bake until tender and golden, about 10 minutes. Turn caps cavity side up. Fill each cap
with spinich souffle. Bake until hot, about 10 minutes.
Serves 4
Nutrition Facts
Nutrition (per serving):

48.2 calories; 43% calories from fat; 2.4g total fat; 25.5mg cholesterol; 105.1mg sodium;
232.4mg potassium; 4.4g carbohydrates; 0.9g fiber; 1.4g sugar; 3.6g protein.
Recipe Source
Source: The Mushroom Council

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 23


Italian Stuffed Mushrooms
1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 tsp salt
1 1/4 cups spaghetti sauce
40 large mushroom caps
oil
mozzarella cheese (add to preference)
Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom
stems, finely chopped, in a skillet, then drain fat. (It's best if you put meat mixture into a
food processor with steel blade at this point to give meat a finer texture. Just process for
about 5 seconds or less.) Then add bread crumbs, pepper, salt, and spaghetti sauce.
Coat mushroom caps with oil. Fill mushroom caps with meat mixture.
Cover with foil and bake at 350 about 20 minutes. Sprinkle with mozzarella cheese, then
broil until cheese is melted and mushrooms are tender. (Or loosely cover with wax paper
and microwave.)
Serves 40
Nutrition Facts
Nutrition (per serving):

46.6 calories; 56% calories from fat; 3.0g total fat; 9.5mg cholesterol; 138.9mg sodium;
98.5mg potassium; 2.7g carbohydrates; 0.4g fiber; 1.3g sugar; 2.8g protein.
Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 24


Marinated Mushrooms
2 1/2 lbs fresh white mushrooms
2 cups vinegar (distilled)
6 cloves garlic
1/2 tsp salt
Blanch mushrooms in distilled vinegar and salt, bringing to hard boil.
Marinated mushrooms will store well in the refrigerator
Serves 6
Nutrition Facts
Nutrition (per serving):

58.5 calories; 8% calories from fat; 0.7g total fat; 0.0mg cholesterol; 203.6mg sodium;
694.2mg potassium; 12.3g carbohydrates; 2.3g fiber; 3.5g sugar; 6.1g protein.
Recipe Source
Source: The Mushroom Council

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 25


Marinated Mushrooms
1 lb small Fresh Mushrooms
3/4 cup wine vinegar
1/2 cup salad oil
1/4 cup water
1 bay leaf, broken
1 tsp fennel seeds, crushed
1/4 tsp salt
1/8 tsp seasoned pepper
1 clove garlic, pressed
1 Tbs parsley, minced
Rinse mushrooms quickly or wipe with damp paper towels.
Combine the remaining ingredients except garlic and parsley and boil for 5 minutes. Pour
over mushrooms and stir well. Add garlic.
Cover and refrigerate at least 12 hours. Stir or turn occasionally. Sprinkle with parsley,
drain and serve.
Serves 6
Nutrition Facts
Nutrition (per serving):

182.3 calories; 87% calories from fat; 18.3g total fat; 0.0mg cholesterol; 101.7mg
sodium; 279.4mg potassium; 4.6g carbohydrates; 1.1g fiber; 1.4g sugar; 2.5g protein.
Recipe Source
Source: The Mushroom Council

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Mushroom Caps Filled with Roquefort
4 oz Roquefort Cheese, at room temperature
1/2 cup butter, softened
1/2 tsp dry mustard
12 perfectly shaped medium mushroom caps
1/4 cup ripe or green olives, minced
Cream Roquefort, butter and dry mustard until smooth; set aside. Fill mushrooms with
Roquefort mixture and sprinkle with minced olives.
Serves 6
Nutrition Facts
Nutrition (per serving):

253.7 calories; 92% calories from fat; 26.8g total fat; 44.1mg cholesterol; 283.3mg
sodium; 129.3mg potassium; 3.1g carbohydrates; 0.6g fiber; 1.4g sugar; 2.4g protein.
Recipe Source
Source: The Mushroom Council

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 27


Mushrooms Parmesan
1 lb fresh mushrooms, whole
3 Tbs butter or margarine
3 Tbs Parmesan cheese, grated
1/8 tsp pepper
In a large skillet melt butter; add mushrooms, a few at a time, and cook over medium-
high heat until golden. Shake pan frequently during cooking. Sprinkle with cheese and
pepper; cook 1 minute longer.
Serves 4
Nutrition Facts
Nutrition (per serving):

117.7 calories; 75% calories from fat; 10.1g total fat; 12.7mg cholesterol; 157.4mg
sodium; 365.4mg potassium; 3.9g carbohydrates; 1.4g fiber; 2.1g sugar; 5.1g protein.
Recipe Source
Source: The Mushroom Council

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 28


Tomato Bacon Sandwiches
8 slices bacon, chopped
1 1/2 cups mayonnaise
3 Tbs Dijon-style mustard
30 slices homemade-type white bread, crusts removed
15 thick large tomato slices
In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp,
transfer it to paper towels to drain, and chop it fine.
In a bowl stir together the bacon, the mayonnaise, and the mustard. Spread the bacon
mayonnaise on one side of each bread slice, sandwich the tomatoes between the slices,
and cut each sandwich into 4 triangles.
Serves 30
Nutrition Facts
Nutrition (per serving):

176.1 calories; 48% calories from fat; 9.6g total fat; 9.9mg cholesterol; 361.5mg sodium;
262.4mg potassium; 19.2g carbohydrates; 1.7g fiber; 4.2g sugar; 4.1g protein.
Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 29


Turkey Topped Cucumbers
6 oz oven roasted turkey breast finely chopped
3 Tbs no-cholesterol reduced-calorie mayonnaise
2 Tbs green onions finely chopped
1 tsp horseradish
1/8 tsp pepper
1/8 tsp garlic powder
2 Cucumbers scored and cut into 1/4-inch slices
Watercress leaves for garnish
In small bowl combine turkey, mayonnaise, green onion, horseradish, pepper and garlic
powder.
Top each cucumber slice with 1-1/2 teaspoons turkey mixture and garnish with a
watercress leaf.
Serves 32
Nutrition Facts
Nutrition (per serving):

10.0 calories; 0.0mg cholesterol; 45.0mg sodium; 1.0g carbohydrates; 1.0g protein.
Recipe Source
Source: The National Turkey Federation

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Herbed Chevre Spread
6 oz goat cheese
8 oz non-fat cream cheese
1/4 cup non-fat plain yogurt
1 garlic clove, crushed
1/2 tsp dried thyme
1 Tbs chopped chives
A dash of cayenne pepper (optional)
Salt to taste
Freshly ground black pepper to taste
Combine all ingredients in a bowl and mix until thoroughly incorporated.
Scoop the mixture into a serving bowl and refrigerate for at least 2 hours, until chilled
and slightly stiffened.
Serve with toast, crackers, or fresh raw vegetables for dipping.
Serves 16
Nutrition Facts
Nutrition (per serving):

45.1 calories; 48% calories from fat; 2.5g total fat; 6.3mg cholesterol; 128.8mg sodium;
37.3mg potassium; 1.3g carbohydrates; 0.0g fiber; 0.2g sugar; 4.2g protein.
Recipe Source
Source: Culinary Café

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Clam And Olive Dip
8 oz can back olives, drained chopped
1 can chopped or minced clams, drained
1 pint sour cream
1 tsp salt
1 tsp powdered garlic
1 tsp dried parsley
1/2 tsp cayenne pepper
Mix together all the ingredients, stir.
Chill for 2 hours before serving.
Serves 6
Nutrition Facts
Nutrition (per serving):

230.1 calories; 77% calories from fat; 20.4g total fat; 43.2mg cholesterol; 775.9mg
sodium; 209.3mg potassium; 6.6g carbohydrates; 1.3g fiber; 0.1g sugar; 6.4g protein.
Recipe Source
Source: Culinary Café

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Crab Dip
8 oz pkg cream cheese
1 dash tabasco sauce
1 stick butter
1/2 tsp garlic powder
1 lb white crabmeat
1/4 tsp white pepper
1 small onion, finely chopped
In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings.
Serve in a chafing dish to keep warm. Good with dip-size corn chips, in pastry shells, or
crackers.
Serves 6
Nutrition Facts
Nutrition (per serving):

337.2 calories; 76% calories from fat; 29.2g total fat; 126.7mg cholesterol; 444.2mg
sodium; 334.1mg potassium; 2.8g carbohydrates; 0.2g fiber; 0.6g sugar; 16.3g protein.
Recipe Source
Source: Culinary Café

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Pita Pastrami Roll-Ups
4 mini whole wheat pitas split lengthwise
8 Tbs light cream cheese
1 package (8 ounces) turkey pastrami
8 dill pickle spears
On each pita half spread 1 tablespoon cream cheese; top with 1 slice pastrami.
On edge of pita half, place pickle spear; roll up.
Serves 8
Nutrition Facts
Nutrition (per serving):

115.0 calories; 37% calories from fat; 5.0g total fat; 0.0mg cholesterol; 615.0mg sodium;
11.0g carbohydrates; 8.0g protein.
Recipe Source
Source: The National Turkey Federation

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Shrimp or Crab Mold
1 (10 3/4-ounce) can cream of mushroom soup
8 oz Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in
1/4 cup water
1 bunch green onions, chopped
3 lbs cooked shrimp, coarsely chopped or
1 lb crab meat
1 cup mayonnaise
1 Tbs lemon juice
Tabasco, to taste
Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend
well.
Fold in remaining ingredients and pour into a lightly-oiled mold.
Chill until firm and serve with your favorite crackers.
Serves 12
Nutrition Facts
Nutrition (per serving):

239.1 calories; 56% calories from fat; 15.4g total fat; 122.0mg cholesterol; 559.8mg
sodium; 267.3mg potassium; 8.4g carbohydrates; 0.2g fiber; 2.1g sugar; 16.7g protein.
Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 35


Spinach Dip
1 package frozen spinach
1 cup mayonnaise
4 oz can water chestnuts, drained and chopped
8 oz Ssour cream
1 package Knorr Vegetable Soup Mix
Mix all ingredients and place in a sealed container.
Refrigerate for 2 days.
Serves 4
Nutrition Facts
Nutrition (per serving):

343.9 calories; 69% calories from fat; 27.2g total fat; 38.9mg cholesterol; 771.7mg
sodium; 269.8mg potassium; 23.2g carbohydrates; 2.7g fiber; 5.1g sugar; 4.9g protein.
Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 36


Barbecued Turkey Wings
2 lbs turkey wings cut at joint & discard tip
1 can (8 ounces) tomato sauce
1 can (8 ounces) pineapple rings drained, juice reserved
1 Tbs brown sugar firmly packed
2 tsp chili powder
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp pepper
On lightly greased 9-X 13-X 2-inch baking pan, arrange turkey wings. Bake, uncovered,
at 450 degrees F. for 20 to 25 minutes or until wings are lightly browned. Reduce oven to
350 degrees F.
In small saucepan, over medium-high heat, combine tomato sauce, reserved pineapple
juice, brown sugar, chili powder, ginger, garlic powder and pepper. Bring mixture to boil.
Remove pan from heat and pour sauce over wings, covering each piece completely.
Cover with foil and bake 45 to 60 minutes or until wings are fork-tender or meat
thermometer inserted into wing registers 175 degrees F.
Remove foil; add pineapple rings. Bake uncovered additional 15 minutes. Cool.
Place in covered dish and refrigerate several hours or overnight. Serve cold.
May also be served as an appetizer and the recipe yields 8 appetizer portions.
Serves 4
Nutrition Facts
Nutrition (per serving):

359.0 calories; 36% calories from fat; 14.0g total fat; 0.0mg cholesterol; 458.0mg
sodium; 17.0g carbohydrates; 39.0g protein.
Recipe Source
Source: The National Turkey Federation

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Herbed Bagel Chips
9 (1-ounce) frozen mini-bagels, thawed
butter-flavored vegetable cooking spray
1/2 tsp Italian seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground red pepper
Cut each bagel crosswise into 4 slices. Place slices, cut sides up, in a single layer on a
baking sheet.
Lightly coat tops with cooking spray. Combine Italian seasoning and next 3 ingredients;
sprinkle evenly over bagels.
Bake at 375 degrees F for 12 minutes or until crisp.
Serves 20
Nutrition Facts
Nutrition (per serving):

22.0 calories; 0.0mg cholesterol; 25.0mg sodium.


Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 38


Honey Nut Turkey Ham Roll-Ups
1 8-ounce container honey nut flavored cream cheese
8 8-inch no-fat flour tortillas
1 lb shaved deli turkey ham
8 large leaves red or green leaf lettuce washed, dried and
center vein removed
plastic wrap
With a dinner knife or kitchen spreader, divide container of cream cheese into 8 equal
wedges.
Place one tortilla at a time on cutting board. Keep other tortillas in package so they will
not dry out.
Spread one cream cheese wedge over tortilla.
Place one lettuce leaf over cream cheese with frilly edge facing outer edge of tortilla.
Unfold about 4 slices of turkey ham; arrange over lettuce around edge of tortilla.
Roll up filled tortilla as tightly as you can, keeping turkey inside tortilla.
Repeat with each remaining tortilla. To help rolls stay closed, tightly wrap each in piece
of plastic wrap.
Store uneaten rolls in refrigerator until ready to use. Preparation tip: This recipe may also
be used to make appetizers. Simply store the wraps in the refrigerator overnight. Slice
wraps into 1-inch pieces and place on platter, cut side up, when ready to serve.
Serves 8
Nutrition Facts
Nutrition (per serving):

294.0 calories; 37% calories from fat; 12.0g total fat; 0.0mg cholesterol; 1046.0mg
sodium; 29.0g carbohydrates; 16.0g protein.
Recipe Source
Source: The National Turkey Federation

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Honey Sweet 'n Sour Wings
3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 tsp garlic salt
1/2 tsp bottled hot pepper sauce
1 1/2 lbs fried or baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix
well.
Cook and stir until mixture begins to thicken.
Pour over chicken wings in baking dish.
Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.
Serves 18
Nutrition Facts
Nutrition (per serving):

52.8 calories; 6% calories from fat; 0.4g total fat; 1.9mg cholesterol; 63.2mg sodium;
56.8mg potassium; 14.5g carbohydrates; 0.2g fiber; 12.4g sugar; 0.5g protein.
Recipe Source
Source: National Honey Board

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Pickled Mushrooms
1 1/4 lbs Fresh mushrooms, rinsed
1 medium Bermuda or Spanish onion, sliced into rings
2/3 cup white vinegar
1/2 cup salad oil
0.13 tsp garlic powder
1 Tbs sugar
1 1/2 tsp salt
1 dash freshly ground pepper
1 dash hot pepper sauce
1 pinch parsley flakes
1 pinch sweet basil
Combine all ingredients. Boil 3 minutes.
Serves 8
Nutrition Facts
Nutrition (per serving):

150.6 calories; 79% calories from fat; 13.8g total fat; 0.0mg cholesterol; 440.5mg
sodium; 268.4mg potassium; 6.7g carbohydrates; 1.1g fiber; 3.6g sugar; 2.4g protein.
Recipe Source
Source: The Mushroom Council

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Pineapple 'n' Ham Sandwich Roll-Ups
6 corn tortillas (about 6 inches)
1 container (8 ounces) cream cheese with pineapple, softened
1/4 cup chopped walnuts or pecans
1/8 tsp pumpkin pie spice or ground cinnamon
1 package (6 ounces) thinly sliced ham (about 18 slices)
6-12 lettuce leaves
In small bowl, combine cream cheese, nuts and spice. Mix well.
For each roll-up, briefly cook corn tortilla on both sides in non-stick skillet (about 1
minute). Do not brown. Cool slightly.
Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2 inch of edge. Lay
3 thin slices of ham, overlapping across center of tortilla.
Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic wrap.
Serves 18
Nutrition Facts
Nutrition (per serving):

272.0 calories; 65% calories from fat; 19.0g total fat; 0.0mg cholesterol; 12.0g
carbohydrates; 1.0g fiber; 11.0g protein.
Recipe Source
Source: Tortilla Industry Association

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Pizza Turkey Triangles
1 lb ground turkey
1/2 cup onion finely chopped
1/2 tsp Italian seasoning
1/8 tsp pepper
1 cup prepared pizza sauce
2 9 1/2 oz tubes refrigerated pastry squares
1/2 cup Mozzarella cheese shredded
Preheat oven to 375 degrees F.
In large non-stick skillet, over medium-high heat, saute turkey and onion 4 to 5 minutes
or until turkey is no longer pink. Stir in Italian seasoning, pepper and pizza sauce.
Simmer 5 minutes or until mixture thickens.
Unroll pastry, separating each tube into 4 squares. Place on greased 10" x 15" x 1" jelly
roll pan. Stretch pastry slightly to shape squares.
Place 1/3 cup filling on one corner of each square. Sprinkle 1 tablespoon cheese over
filling. Fold opposite corner of dough over filling and cheese to form a triangle; press
edges with fork to seal. Cut 3 (1/2-inch) slits in top of each triangle to allow steam to
escape. Back 12 to 15 minutes or until golden brown. Remove triangles from pan and
cool on wire rack.
Serves 8
Nutrition Facts
Nutrition (per serving):

336.0 calories; 51% calories from fat; 21.0g total fat; 0.0mg cholesterol; 758.0mg
sodium; 28.0g carbohydrates; 16.0g protein.
Recipe Source
Source: The National Turkey Federation

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San Francisco Mushroom Rolls
1 lb mushrooms (chopped fine)
1/2 cup butter
6 Tbs flour
1 tsp salt
2 cups light cream
2 tsp lemon juice
1 small onion, minced
1/2 loaves sliced white bread (crusts trimmed)
4 Tbs melted butter
Saute mushrooms and onions in butter five minutes. Cool slightly. Add flour, salt and
blend well. Stir in cream. Cook, stirring constantly until quite thick. Add lemon juice and
cool.
With rolling pin, roll bread slices until they are as thin as pastry. Spread 1 tablespoon of
filling on each slice (enough to cover). Roll up bread to form a long roll. Space on cookie
sheet, seam side down.
Refrigerate a few hours or until firm. Cut each roll into three segments. Brush with
melted butter.
Bake at 400 degrees for 15 minutes or until nicely brown.
Serves 8
Nutrition Facts
Nutrition (per serving):

419.9 calories; 63% calories from fat; 30.5g total fat; 85.4mg cholesterol; 649.2mg
sodium; 317.4mg potassium; 30.9g carbohydrates; 2.0g fiber; 3.3g sugar; 7.5g protein.
Recipe Source
Source: The Mushroom Council

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Smoked Turkey Cocktail Bites
1 cup smoked turkey ground in food processor
3 Tbs reduced-calorie mayonnaise
2 Tbs onion grated
1/2 tsp celery salt
2 Tbs parsley minced
3 drops hot pepper sauce
3 Tbs walnuts finely chopped
In medium-size bowl, combine turkey, mayonnaise, onion, celery salt, parsley and hot
pepper sauce. Mix well, cover and chill.
Shape into small bite-size pieces; roll in nuts. Cover and chill until serving time.
Serves 15
Nutrition Facts
Nutrition (per serving):

30.0 calories; 60% calories from fat; 2.0g total fat; 0.0mg cholesterol; 162.0mg sodium;
2.0g protein.
Recipe Source
Source: The National Turkey Federation

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Cherry Peanut Pizzaz
This is an easy-to-prepare snack, perfect for holiday parties or gift giving.

2 cup lightly salted peanuts


1 cup dried tart cherries
2 Tbs Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp seasoned salt, or to taste
1/2 tsp ground cumin
1/4 tsp ground red pepper (cayenne pepper), or to taste
Vegetable oil
Combine peanuts and cherries in a medium bowl. In a small bowl, combine
Worcestershire sauce, garlic powder, seasoned salt, cumin and red pepper; mix well. Pour
over peanut mixture; stir to coat.
Heat 1 or 2 teaspoons of oil in a large skillet over medium heat. Add peanut mixture.
Cook, stirring constantly, 3 to 4 minutes, or until peanuts are light brown. Do not allow
mixture to burn. Add more oil, if needed. Remove from heat. Spread on waxed paper or
aluminum foil to cool. Store in a tightly covered container.
Serves 8
Nutrition Facts
Nutrition (per serving):

411.4 calories; 61% calories from fat; 30.2g total fat; 0.0mg cholesterol; 645.8mg
sodium; 408.5mg potassium; 28.1g carbohydrates; 5.6g fiber; 2.4g sugar; 14.1g protein.
Recipe Source
Source: Cherry Marketing Institute

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Crunchy Cherry Party Mix
4 cups bite-size corn or rice square cereal (such as
Corn or Rice Chex)
2 cups bite-size wheat square cereal (such as
Wheat Chex)
2 cups broken whole grain Melba toast
2 cups small fat-free pretzel twists
3 Tbs margarine or butter, melted
1 Tbs Worcestershire sauce
2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp ground red pepper
1-1/2 cups dried tart cherries
Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix.
In a glass measuring cup or small bowl, stir together melted margarine or butter,
Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper.
Drizzle over cereal mixture. Toss to coat.
Spread cereal mixture in a 15x10x1-inch (or a 13x9x2-inch) baking pan. Bake in a
preheated 300-degree oven about 25 minutes, stirring every 7 to 8 minutes. Remove from
oven; stir in dried cherries.
Pour onto aluminum foil to cool completely. Store in a tightly covered container for up to
1 week.
Serves 20
Nutrition Facts
Nutrition (per serving):

262.9 calories; 11% calories from fat; 3.4g total fat; 1.9mg cholesterol; 682.7mg sodium;
103.6mg potassium; 53.7g carbohydrates; 3.7g fiber; 1.6g sugar; 6.1g protein.
Recipe Source
Source: Cherry Marketing Institute

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 47


Curry Almonds
1 lb salted, roasted whole almonds
1 Tbs curry powder
1 Tbs chili powder
1 1/2 Tbs celery salt
1 Tbs granulated sugar
2 Tbs olive oil
Combine seasonings in small bowl and mix well; set aside. In heavy frypan over medium
heat, heat oil almost to smoking. Add almonds and stir until heated through. Sprinkle
with seasonings and stir until well coated. Turn onto shallow pan and cool.
Serves 16
Nutrition Facts
Nutrition (per serving):

191.5 calories; 73% calories from fat; 16.9g total fat; 0.0mg cholesterol; 497.1mg
sodium; 226.6mg potassium; 8.2g carbohydrates; 3.7g fiber; 2.2g sugar; 6.4g protein.
Recipe Source
Source: Almond Board of California

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Nutty Toasted Snack Mix
1 cup whole natural almonds
2 cups wheat, rice or corn squares cereal
1 1/2 cups small pretzels
1 cup toasted oat cereal
1 cup sesame sticks, optional
2 tsp garlic powder
1/4 cup butter melted
Spread almonds in a single layer in shallow pan. Place in cold oven; turn oven to 350
degrees and bake 8 to 12 minutes, stirring occasionally, until lightly toasted. Remove
from pan to cool.
Toss together almonds with remaining ingredients except butter. Drizzle with butter and
toss to coat evenly. Spread mixture in a shallow pan and bake at 350 degrees, 10 minutes,
stirring occasionally, until lightly toasted. Cool. Store in airtight containers.
Serves 12
Nutrition Facts
Nutrition (per serving):

334.2 calories; 41% calories from fat; 16.2g total fat; 10.2mg cholesterol; 537.0mg
sodium; 167.8mg potassium; 41.7g carbohydrates; 2.6g fiber; 0.9g sugar; 7.8g protein.
Recipe Source
Source: Almond Board of California

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Smoky Honey Spiced Almonds
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 Tbs kosher salt
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
2 cups whole natural almonds
1/2 cup honey
Preheat oven to 350 degrees.
Combine sugars, salt and spices in bowl; mix well and set aside. Toast almonds in oven
for 5 minutes.
In large sauté pan, bring honey to boil; add warm almonds and stir to coat completely.
Remove pan from heat.
Using slotted spoon, transfer honeyed almonds to bowl of spice mix. Toss almonds until
thoroughly coated. Lift almonds from spice mixture, letting excess shake off, and spread
on baking sheet to dry for about 1 hour. Store in airtight container.
Serves 4
Nutrition Facts
Nutrition (per serving):

742.3 calories; 41% calories from fat; 36.5g total fat; 0.0mg cholesterol; 2833.2mg
sodium; 640.8mg potassium; 100.2g carbohydrates; 8.4g fiber; 89.7g sugar; 15.4g
protein.
Recipe Source
Source: Almond Board of California

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Avocado Salsa
1 ripe Haas avocado, coarsely chopped
1 Tbs finely diced red onion
1 Tbs minced jalapeno
2 Tbs fresh lime juice
Salt to taste
Freshly ground pepper to taste
Combine all of the ingredients in a bowl.
Season to taste with salt and freshly ground pepper.
Serves 4
Nutrition Facts
Nutrition (per serving):

75.9 calories; 73% calories from fat; 6.7g total fat; 0.0mg cholesterol; 42.5mg sodium;
233.8mg potassium; 4.8g carbohydrates; 3.1g fiber; 0.3g sugar; 0.9g protein.
Recipe Source
Source: Culinary Café

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Caribbean Salsa
2 cups mango peeled and cut into 1/4-inch cubes
1/2 cup cucumber peeled, seeded and cut into 1/4-inch cubes
1/4 cup fresh cilantro chopped
2 Tbs green onions finely chopped
1/2 Jalapeno pepper seeded and finely chopped
3 Tbs fresh lime juice
1-1/2 tsp brown sugar
1 tsp fresh ginger peeled and minced
dash pepper
In medium-size bowl combine mango, cucumber, cilantro, green onion, jalapeno, lime
juice, brown sugar, ginger and pepper. Cover and refrigerate at least one hour to allow
flavors to blend.
Serves 8
Nutrition Facts
Nutrition (per serving):

34.0 calories; 0.0mg cholesterol; 3.0mg sodium; 9.0g carbohydrates.


Recipe Source
Source: The National Turkey Federation

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 52


Cherry Salsa
Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows
traditional salsa lovers.

1 1/3 cups frozen unsweetened tart cherries


1/4 cup coarsely chopped dried tart cherries
1/4 cup finely chopped red onion
1 Tbs chopped fresh or canned jalapeno peppers,
or to taste
1 clove garlic, finely chopped
1 Tbs chopped fresh cilantro
1 tsp cornstarch

Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon
cherry juice. When cherries are thawed, put drained cherries, dried cherries, onion,
jalapenos, garlic and cilantro in a medium saucepan; mix well.
In a small container, combine reserved cherry juice and cornstarch; mix until smooth,
then stir into cherry mixture. Cook, stirring constantly, over medium-high heat until
mixture is thickened. Let cool. Serve with tortilla chips and/or cooked chicken or pork.
Serves 4
Nutrition Facts
Nutrition (per serving):

61.5 calories; 5% calories from fat; 0.4g total fat; 0.0mg cholesterol; 2.9mg sodium;
76.2mg potassium; 15.0g carbohydrates; 1.6g fiber; 4.7g sugar; 0.9g protein.
Recipe Source
Source: Cherry Marketing Institute

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Citrus Salsa
1 Texas Red Grapefruit, peeled, sectioned and chopped
1 large Texas Orange, peeled, sectioned and chopped
1 medium tomato
1 cup diced green, red, and yellow bell pepper (use a mixture
of all three peppers for best color contrast)
1 jalapeno pepper, seeded and minced
3 Tbs chopped red onion
1 Tbs chopped fresh cilantro
1 1/2 tsp sugar
1/4 tsp salt
Mix grapefruit, orange, peppers, onion, cilantro and seasonings.
Seed and chop the tomato.
Combine all the salsa ingredients in a medium mixing bowl.
Drain juice before serving.
Serves 8
Nutrition Facts
Nutrition (per serving):

32.5 calories; 4% calories from fat; 0.2g total fat; 0.0mg cholesterol; 74.4mg sodium;
141.7mg potassium; 8.0g carbohydrates; 1.4g fiber; 5.4g sugar; 0.7g protein.
Recipe Source
Source: Texas Sweet

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Salsa Fresca
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded if desired and minced
1 bunch cilantro, leaves only chopped
2 Tbs lime juice
3/4 tsp salt
1 pinch of freshly ground black pepper
In a mixing bowl combine all the ingredients. Stir and toss well.
Serve. Store in a covered container in the refrigerator no more than 1 day.
Serves 8
Nutrition Facts
Nutrition (per serving):

17.1 calories; 9% calories from fat; 0.2g total fat; 0.0mg cholesterol; 224.8mg sodium;
202.8mg potassium; 3.8g carbohydrates; 1.2g fiber; 2.0g sugar; 0.8g protein.
Recipe Source
Source: Culinary Café

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Strawberry Mint Salsa
2 pints strawberries
8 oz strawberry puree
1 lime, juiced
2 leaves fresh mint, julienned
Cut off strawberry tops and cut up. Toss into strawberry puree then add lime juice.
Wrap and refrigerate. To serve, spoon salsa on plate and sprinkle with mint.
Serves 12
Preparation time: 15 minutes
Nutrition Facts
Nutrition (per serving):

94.7 calories; 7% calories from fat; 0.9g total fat; 0.0mg cholesterol; 3.0mg sodium;
450.3mg potassium; 22.9g carbohydrates; 6.0g fiber; 13.6g sugar; 2.0g protein.
Recipe Source
Source: Culinary Café

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Tangy Olive Salsa
1 cup tomatoes peeled, seeded and diced
1/3 cup fresh parsley
1/4 cup yellow bell pepper chopped
2 Tbs Greek olives pitted
2 Tbs fresh lime juice
1-1/2 Tbs capers drained
1-1/2 Tbs olive oil
1-1/2 tsp fresh basil chopped
1 tsp balsamic vinegar
dash cayenne pepper
dash black pepper
In medium-size bowl combine tomato, parsley, yellow pepper, olives, lime juice, capers,
oil, basil, vinegar, cayenne and black pepper. \Cover and refrigerate for at least 1 hour to
allow flavors to blend.
Serves 8
Nutrition Facts
Nutrition (per serving):

37.0 calories; 72% calories from fat; 3.0g total fat; 0.0mg cholesterol; 119.0mg sodium;
2.0g carbohydrates.
Recipe Source
Source: The National Turkey Federation

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Desserts
All-American No-Bake Blueberry Pie
Black Forest Brownie
Black Forest Sundae
Blueberry Sorbet
Blueberry Tortilla Pizza
Butterscotch Haystacks
Butterscotch Party Mix
Chocolate Angel Cake
Grapefruit Berry Sherbet
Grapefruit Parfait
In The Pan Brownies
Mango-Peach Frozen Yogurt
Marionberry Crisp
Nectarine Fiesta Nachos
Peach Foldup Tart
Plum-Plus Muffins
Quick & Easy Pumpkin Cupcakes
Quick Blueberry Muffins
Quick Brownie Sundae
Quick Chocolate Fudge Sauce
Quick Hot Cocoa For One
Quick Pumpkin Pudding
Quick Tiramisu
Strawberry Ice Cream
Strawberry Shortcake Trifle
Tapawingo's Dried Cherry Scones
Tortilla Torte
Watermelon Creme Supreme!

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 58


All-American No-Bake Blueberry Pie
1 package (3 ounces) raspberry- or strawberry-flavored
gelatin
2-1/2 cups fresh or frozen blueberries (about 12 ounces),
divided
1 ready-to-use 9-inch graham cracker pie crust (6 ounces)
1 cup whipped cream or nondairy whipped topping
Prepare gelatin according to package directions. Refrigerate until gelatin mounds when
dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir
in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4
hours.
To serve:
Top pie with whipped cream dolloped with a spoon or piped with a decorative star tip.
Decorate pie with remaining blueberries.
Serves 8
Nutrition Facts
Nutrition (per serving):

103.7 calories; 23% calories from fat; 2.7g total fat; 5.7mg cholesterol; 80.7mg sodium;
49.9mg potassium; 19.5g carbohydrates; 1.1g fiber; 15.6g sugar; 1.6g protein.
Recipe Source
Source: North American Blueberry Council

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 59


Black Forest Brownie
Need a quick, delicious dessert for the chocolate lovers in your family. This one is a
winner!

1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE®


Refrigerated Brownie or Walnut Brownie Bar
Dough
1 container (21 oz.) cherry pie filling, warmed
Whipped cream
1 bar (2 oz. total) NESTLÉ® TOLL HOUSE®
Semi-Sweet Chocolate Baking Bar, grated

Bake brownies according to package directions. Cool completely in pan on wire rack;
invert onto serving platter. Cut into pieces.
Top brownie with pie filling, whipped cream and grated chocolate.
Serves 12
Preparation time: 5 minutes
Cooking time: 18 minutes
Nutrition Facts
Nutrition (per serving):

90.3 calories; 19% calories from fat; 2.1g total fat; 1.7mg cholesterol; 14.7mg sodium;
74.5mg potassium; 17.9g carbohydrates; 0.3g fiber; 0.0g sugar; 0.5g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 60


Black Forest Sundae
This easy-to-prepare dessert is a crowd pleaser.

1 (10-ounce) jar maraschino cherries, drained


1 quart vanilla ice cream, softened
1/2 cup hot fudge topping
10 cream-filled chocolate cookies (such as
Oreos),
crushed Maraschino cherries with stems, for
garnish

Line a 5-cup gelatin mold or bowl with aluminum foil. Arrange 12 whole cherries on the
bottom of the foil. Chop remaining cherries; fold into softened ice cream.
Spoon half of the ice cream mixture into bottom of mold. Spoon fudge topping over ice
cream; spread remaining ice cream over the fudge topping. Sprinkle cookie crumbs over
top of ice cream; press lightly. Freeze 4 to 6 hours or until firm. Carefully pull foil out of
mold and unmold with cookie crumbs on bottom on a chilled plate.
Serves 8
Nutrition Facts
Nutrition (per serving):

291.1 calories; 32% calories from fat; 10.9g total fat; 27.2mg cholesterol; 183.3mg
sodium; 307.6mg potassium; 46.5g carbohydrates; 2.0g fiber; 35.4g sugar; 3.9g protein.
Recipe Source
Source: Cherry Marketing Institute

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 61


Blueberry Sorbet
4 cups fresh blueberries
1 can (6 ounces) frozen apple juice concentrate
In the container of a food processor or blender, combine blueberries and apple juice
concentrate; whirl until liquefied. Pour into an 11 x 7-inch baking pan. Cover and freeze
until firm around the edges, about 2 hours.
With a heavy spoon, break frozen mixture into pieces. Place mixture in a processor or
blender container; whirl until smooth but not completely melted.
Spoon into a 9 x 5-inch loaf pan; cover and freeze until firm. Serve within a few days.
Serves 6
Nutrition Facts
Nutrition (per serving):

112.0 calories; 7% calories from fat; 1.0g total fat; 0.0mg cholesterol; 28.0g
carbohydrates; 1.0g protein.
Recipe Source
Source: North American Blueberry Council

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 62


Blueberry Tortilla Pizza
1/2 cup ricotta or whipped cream cheese
1 Tbs confectioners sugar
1 pint fresh blueberries
1/2 cup sliced strawberries
1 large (10-inch) flour tortilla
1 Tbs butter, melted
2 tsp cinnamon sugar
1/4 cup toasted shredded coconut, divided
Preheat broiler. In a small bowl, combine ricotta cheese and confectioners sugar; set
aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a
broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches
from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread ricotta
mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.
Serves 4
Nutrition Facts
Nutrition (per serving):

210.0 calories; 42% calories from fat; 10.0g total fat; 0.0mg cholesterol; 25.0g
carbohydrates; 5.0g protein.
Recipe Source
Source: North American Blueberry Council

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 63


Butterscotch Haystacks
Tasty treats good for any occasion, these haystacks are mounded with a mixture of peanut
butter, butterscotch chips, marshmallows and chow mein noodles. To enjoy in a snap,
make them the microwave way.

1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL


HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein
noodles
3 1/2 cups miniature marshmallows

Line baking sheets or trays with waxed paper.


Micorwave morsels in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for
1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Stir in peanut butter until well-blended. Add chow mein noodles and marshmallows; toss
until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until
ready to serve.
Serves 72
Preparation time: 10 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

56.1 calories; 37% calories from fat; 2.5g total fat; 0.4mg cholesterol; 30.1mg sodium;
21.4mg potassium; 8.1g carbohydrates; 0.3g fiber; 1.7g sugar; 1.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 64


Butterscotch Party Mix
A new twist on party mixes, combining sweet butterscotch and chewy caramel with nuts,
pretzels and cereal.

2 cups oven-toasted cereal squares


2 cups small pretzel twists
1 cup dry-roasted peanuts
1 cup (about 20) caramels, unwrapped, coarsely
chopped
1 2/3 cups (11-ounce package) NESTLÉ® TOLL
HOUSE® Butterscotch Flavored Morsels

Coat 13 x 9-inch baking pan with nonstick cooking spray.


Combine cereal, pretzels, peanuts and caramels in large bowl. Place morsels in medium,
microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir.
Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over
cereal mixture; stir to coat evenly.
Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm.
Break into small pieces.
Serves 8
Preparation time: 5 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

355.6 calories; 28% calories from fat; 12.2g total fat; 3.8mg cholesterol; 213.5mg
sodium; 194.6mg potassium; 59.6g carbohydrates; 2.7g fiber; 9.9g sugar; 6.5g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 65


Chocolate Angel Cake
This dessert is perfect for Valentine's Day or any special occasion.

1 (16-ounce) package angel food cake mix


1/2 cup unsweetened cocoa
1-1/2 cups plus 2 tablespoons hot fudge topping,
divided
2 cups whipped topping, divided
1 (21-ounce) can cherry pie filling, divided

Prepare cake mix according to package directions, mixing cocoa with dry ingredients.
Spoon batter evenly into an ungreased 10-inch tube pan. Bake in a preheated 350-degree
oven as directed on the package. Let cool as package directs.
When cake is completely cooled, carefully remove from pan. Cut horizontally in half.
Place one half, cut side up, on serving plate. Spread with 3/4 cup fudge topping. (Do not
heat topping.) Cover with 1 cup whipped topping, then half of the cherry pie filling.
Place the other half of the cake over cherries, cut side down. Spread with 3/4 cup fudge
topping. Cover with remaining 1 cup whipped topping and remaining cherry pie filling.
Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons fudge topping
over cherry pie filling.
Serves 12
Nutrition Facts
Nutrition (per serving):

364.9 calories; 15% calories from fat; 6.3g total fat; 8.4mg cholesterol; 432.7mg sodium;
367.2mg potassium; 73.1g carbohydrates; 2.7g fiber; 39.1g sugar; 6.3g protein.
Recipe Source
Source: Cherry Marketing Institute

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 66


Grapefruit Berry Sherbet
2 cups Texas Red Grapefruit sections
1 (10-ounce) package frozen sliced strawberries, sweetened
or in heavy syrup
1/4-1/2 cup milk
Place grapefruit sections in a single layer on a baking sheet; freeze until firm.
Remove berries from container and coarsely chop.
Combine frozen berries and frozen grapefruit in the container of a food processor fitted
with the steel blade. Process with on/off flicks until finely chopped. With motor running,
add 1/4 cup milk. Add smooth and creamy.
Serve at once or transfer to freezer container and store in freezer.
Serves 4
Nutrition Facts
Nutrition (per serving):

60.0 calories; 0.0mg cholesterol.


Recipe Source
Source: Texas Sweet

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 67


Grapefruit Parfait
2 medium Texas Red Grapefruit
1 cup granola (with almonds)
2 (6 ounce) cartons of your favorite low-fat yogurt
(We recommend vanilla, banana, or strawberry yogurt.)
Section grapefruit.
To assemble parfaits, place about 3 tablespoons grapefruit in each of 4 parfait glasses.
Then spoon about 1 to 1 1/2 tablespoons yogurt over grapefruit.
Sprinkle 2 tablespoons granola over the yogurt.
Repeat layering until parfait glass is full.
Serve immediately.
Serves 1
Nutrition Facts
Nutrition (per serving):

1039.7 calories; 24% calories from fat; 28.6g total fat; 28.8mg cholesterol; 371.5mg
sodium; 2221.2mg potassium; 162.6g carbohydrates; 13.8g fiber; 78.7g sugar;
42.2g protein.
Recipe Source
Source: Texas Sweet

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 68


In The Pan Brownies
Don't dirty extra dishes making brownies. Melt the butter, mix the ingredients and bake
these chocolatey delights all in the same pan.

1/2 cup (1 stick) butter


2 cups granulated sugar
1 cup all-purpose flour
1 cup chopped pecans
4 large eggs
4 packets (1 oz. each) NESTLÉ TOLL HOUSE
CHOCO BAKE Unsweetened Chocolate Flavor
1 tsp vanilla extract
1/4 tsp ground cinnamon
Preheat oven to 350° F.
Melt butter in 13 x 9-inch baking pan in oven; remove from oven
Stir in sugar, flour, pecans, eggs, Choco Bake, vanilla extract and cinnamon with a fork
until well blended. Smooth batter with spatula.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool
completely in pan on wire rack. Cut into bars.
Serves 28
Preparation time: 10 minutes
Cooking time: 35 minutes
Nutrition Facts
Nutrition (per serving):

138.5 calories; 42% calories from fat; 6.8g total fat; 38.9mg cholesterol; 10.6mg sodium;
31.9mg potassium; 18.3g carbohydrates; 0.5g fiber; 14.5g sugar; 1.8g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 69


Mango-Peach Frozen Yogurt
2 medium (8 oz.) ripe mangoes, peeled and
cubed
2 cups peach low-fat yogurt
1/2 cup honey

In a blender or food processor container, process mango cubes until smooth. Add yogurt
and honey; process until well combined.
Transfer mixture to ice cream maker; freeze according to manufacturer’s directions.
Serves 6
Nutrition Facts
Nutrition (per serving):

206.0 calories; 0.0mg cholesterol; 49.0g carbohydrates; 1.0g fiber; 3.0g protein.
Recipe Source
Source: National Honey Board

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 70


Marionberry Crisp
This juicy and highly flavored crisp becomes thicker upon cooling. Delicious served with
vanilla ice cream or frozen yogurt.

1 cup rolled oats


1 cup brown sugar
3/4 cup flour, divided
1/2 cup butter or margarine
6 cups Marionberries - fresh, whole frozen or canned
Preheat oven to 350?.
Combine oats, brown sugar and 1/2 cup flour. Cut in butter with pastry blender or two
knives until well blended and moist enough to form a ball.
Place well drained berries in bottom of 8” X 8” baking dish and toss with remaining 1/4
cup flour. Sprinkle crumb mixture evenly over fruit and bake in 350? oven for 35-40
minutes or until golden brown.
Serves 6
Nutrition Facts
Nutrition (per serving):

512.7 calories; 30% calories from fat; 17.7g total fat; 40.7mg cholesterol; 18.7mg
sodium; 472.8mg potassium; 84.0g carbohydrates; 11.0g fiber; 46.6g sugar; 8.4g protein.
Recipe Source
Source: Oregon Raspberry and Blackberry Commission

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Nectarine Fiesta Nachos
1 6-inch flour tortilla
water
3/4 tsp sugar
1/8 tsp cinnamon
1 cup frozen nonfat vanilla or peach yogurt
4 sliced fresh California nectarines
1/2 cup blueberries, sliced strawberries, raspberries,
blackberries, or any mixture of berries desired
To prepare nachos, brush tortilla with water. Cut into 8 wedges.
Combine sugar and cinnamon; sprinkle over tortilla.
Bake on ungreased cookie sheet at 350 degrees F for 10 minutes. Cool.
On 4 dessert plates, arrange nectarine slices around scoop of frozen yogurt. Sprinkle with
berries. Arrange 2 nacho wedges with each dessert.
Serves 4
Nutrition Facts
Nutrition (per serving):

252.5 calories; 18% calories from fat; 5.2g total fat; 0.4mg cholesterol; 321.2mg sodium;
400.1mg potassium; 46.8g carbohydrates; 4.3g fiber; 18.6g sugar; 6.3g protein.
Recipe Source
Source: California Tree Fruit Agreement

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Peach Foldup Tart
3 cups sliced fresh California peaches
1/4 cup sugar
1 Tbs all-purpose flour
2 Tbs fresh lemon juice
1 sheet prepared puff pastry dough, 10x16 inches and 1/4
inch thick, thawed
1 Tbs unsalted butter, cut into small pieces
Preheat an oven to 375F.
In a bowl, combine the peaches, sugar and flour and toss to mix. Add the lemon juice and
stir to combine.
On a floured work surface roll out the puff pastry into a 15-inch round about 1/4 inch
thick.
Place the pastry on an ungreased baking sheet and spoon the peaches into the center,
leaving about 2 inches uncovered around the perimeter. The fruit will be stacked high but
will reduce in volume as it cooks.
Fold the uncovered edges of the pastry up to cover as much of the fruit as possible,
pinching and tucking the dough as necessary.
Dot the top of the fruit with the butter pieces.
Bake until the pastry is puffed and golden brown, about 30 minutes. Do not undercook.
Serve hot, cut into wedges.
Serves 6
Nutrition Facts
Nutrition (per serving):

316.2 calories; 50% calories from fat; 17.9g total fat; 5.1mg cholesterol; 103.6mg
sodium; 195.2mg potassium; 36.5g carbohydrates; 1.9g fiber; 15.9g sugar; 4.0g protein.
Recipe Source
Source: California Tree Fruit Agreement

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 73


Plum-Plus Muffins
nonstick cooking spray
1 14-ounce box oat bran muffin mix
3/4 cup apple juice
4 finely chopped (1 cup) fresh California plums
3/4 cup raisins

Preheat oven to 425 F.


Lightly coat about 12 muffin cups with nonstick spray.
In medium bowl, combine muffin mix and juice until just moistened. Stir in plums and
raisins.
Spoon batter into muffin cups full. Bake 14 minutes or until a toothpick inserted in center
comes out clean.
Remove muffins from pan and cool on wire rack.
Serves 6
Nutrition Facts
Nutrition (per serving):

352.5 calories; 20% calories from fat; 8.4g total fat; 0.0mg cholesterol; 464.9mg sodium;
373.7mg potassium; 71.2g carbohydrates; 1.3g fiber; 15.1g sugar; 5.6g protein.
Recipe Source
Source: California Tree Fruit Agreement

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 74


Quick & Easy Pumpkin Cupcakes
Easy and delicious cupcakes using spice cake mix, canned pumpkin and a prepared cream
cheese frosting. Great for dessert or snack!

1 pkg. (18.25 oz.) spice cake mix


1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container (16 oz.) prepared cream cheese or
vanilla frosting
Assorted sprinkles

Preheat oven to 350° F. Paper-line or grease 24 muffin cups.


Blend cake mix, pumpkin, eggs, vegetable oil and water in large mixer bowl until
moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups,
filling 3/4 full.
Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool
in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread
cupcakes with frosting. Decorate as desired.
Serves 24
Preparation time: 5 minutes
Cooking time: 18 minutes
Nutrition Facts
Nutrition (per serving):

217.9 calories; 40% calories from fat; 9.9g total fat; 26.4mg cholesterol; 235.1mg
sodium; 130.5mg potassium; 30.8g carbohydrates; 1.0g fiber; 22.2g sugar; 2.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 75


Quick Blueberry Muffins
Try these muffins when you want to place home baked goodness on the table in a hurry.
Brown sugar, orange peel and fresh blueberries make these muffins moist but delicate
and chock full of flavor.

2 cups all-purpose baking mix


1/3 cup granulated sugar
2 Tbs packed brown sugar
2 tsp grated orange peel
1 large egg
2/3 cup NESTLÉ® CARNATION® Evaporated
Milk
2 Tbs vegetable oil
1 cup fresh or frozen blueberries, thawed, drained
2 tsp orange juice (optional)
2 Tbs granulated sugar (optional)
Preheat oven to 400° F. Grease or paper-line 12 muffin cups.
Combine baking mix, granulated sugar, brown sugar and orange peel in large bowl. Beat
egg lightly in small bowl; stir in evaporated milk and vegetable oil. Add evaporated milk
mixture to baking mix mixture; stir just until moistened. Gently fold in blueberries.
Spoon batter into prepared muffin cups, filling 3/4 full. Gently brush tops with orange
juice and sprinkle with granulated sugar.
Bake for 15 to 18 minutes or until wooden pick inserted in center comes out clean. Cool
in pan for 3 to 4 minutes; remove to wire rack to cool slightly. Serve warm.
Serves 12
Preparation time: 10 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

177.3 calories; 34% calories from fat; 7.0g total fat; 22.1mg cholesterol; 276.9mg
sodium; 99.5mg potassium; 25.9g carbohydrates; 0.9g fiber; 14.8g sugar; 3.2g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 76


Quick Brownie Sundae
Great Birthday Party dessert!

1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE®


Refrigerated Brownie or Walnut Brownie Bar
Dough
Ice cream
Whipped cream
Chocolate Flavor NESTLÉ® NESQUIK® Syrup
NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Mini Morsels
6 maraschino cherries

Prepare brownies according to package directions. Cool for 20 minutes in pan on wire
rack. Cut into 12 pieces.
Place two brownies in each sundae dish. Top with ice cream, whipped cream, Nesquik,
morsels and cherries.
Serves 6
Preparation time: 12 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

219.7 calories; 31% calories from fat; 8.0g total fat; 31.3mg cholesterol; 63.0mg sodium;
200.6mg potassium; 36.3g carbohydrates; 0.5g fiber; 30.0g sugar; 2.4g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 77


Quick Chocolate Fudge Sauce
Evaporated milk, semi-sweet chocolate chips and vanilla make a creamy chocolate sauce
that's great over ice cream or brownies.

1 1/2 cups (12 fluid-ounce can) NESTLÉ®


CARNATION® Evaporated Milk
2 cups (12-ounce package) NESTLÉ® TOLL
HOUSE® Semi-Sweet Chocolate Morsels
2 tsp vanilla extract

Combine evaporated milk and morsels in medium, heavy-duty saucepan. Cook over low
heat, stirring frequently, until morsels are melted. Remove from heat; stir in vanilla
extract.
Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. Store
remaining sauce tightly covered in refrigerator.
Serves 20
Preparation time: 5 minutes
Cooking time: 5 minutes
Nutrition Facts
Nutrition (per serving):

107.0 calories; 49% calories from fat; 6.5g total fat; 5.5mg cholesterol; 21.9mg sodium;
57.9mg potassium; 12.6g carbohydrates; 1.0g fiber; 2.0g sugar; 2.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 78


Quick Hot Cocoa For One
Treat yourself to a big mug of creamy hot chocolate with this quick-as-a-wink recipe.

1/2 cup dry NESTLÉ® CARNATION® Instant


Nonfat Dry Milk
1 to 2 tablespoons granulated sugar
1 1/2 Tbs NESTLÉ® TOLL HOUSE® Baking
Cocoa
1 cup boiling water
Whipped cream or
miniature marshmallows (optional)

Combine dry milk, sugar and cocoa in mug or cup; stir in boiling water.
Top with whipped cream before serving.
Serves 1
Preparation time: 5 minutes
Nutrition Facts
Nutrition (per serving):

441.1 calories; 16% calories from fat; 8.3g total fat; 34.8mg cholesterol; 386.4mg
sodium; 1245.4mg potassium; 72.3g carbohydrates; 2.7g fiber; 58.4g sugar;
24.7g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 79


Quick Pumpkin Pudding
This quick pumpkin dessert is creamy, smooth and so satisfying! Combine instant vanilla
pudding and pie mix with Libby's pumpkin and whipping cream and you've got dessert.

1 pkg. (5.1 oz.) vanilla instant pudding and pie


filling mix
1 can (12 fl. oz.) NESTLÉ® CARNATION®
Evaporated Milk
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 tsp pumpkin pie spice
Whipped cream

Beat pudding mix and evaporated milk according to package directions in large bowl;
refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well.
Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with
whipped cream.
Serves 8
Preparation time: 10 minutes
Nutrition Facts
Nutrition (per serving):

170.8 calories; 28% calories from fat; 5.5g total fat; 19.4mg cholesterol; 458.2mg
sodium; 276.1mg potassium; 27.2g carbohydrates; 1.7g fiber; 21.5g sugar; 4.1g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 80


Quick Tiramisu
This easy variation on the classic Italian dessert is a great make ahead dessert.

1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE®


Refrigerated Sugar Cookie Bar Dough
1 package (8 oz.) 1/3 less fat cream cheese
1/2 cup granulated sugar
3/4 tsp TASTER'S® CHOICE® 100% Pure
Instant Coffee dissolved in 3/4 cup cold water,
divided
1 container (8 oz.) frozen whipped topping,
thawed
1 Tbs NESTLÉ® TOLL HOUSE® Baking Cocoa
Preheat oven to 325° F.
Divide cookie dough into 20 pieces. Shape into 2 1/2 x 1-inch oblong shapes. Place on
ungreased baking sheets.
Bake for 10 to 12 minutes or until light golden brown around edges. Cool on baking
sheets for 1 minute; remove to wire racks to cool completely.
Beat cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4 cup coffee.
Fold in whipped topping. Layer 6 cookies in 8-inch-square baking dish. Sprinkle each
cookie with 1 teaspoon coffee. Spread one-third cream cheese mixture over cookies.
Repeat layers 2 more times with 12 cookies, remaining coffee and remaining cream
cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble remaining cookies over top.
Sift cocoa over cookies. Cut into squares.
Serves 6
Preparation time: 15 minutes
Cooking time: 10 minutes
Nutrition Facts
Nutrition (per serving):

499.6 calories; 36% calories from fat; 20.5g total fat; 35.3mg cholesterol; 578.2mg
sodium; 219.4mg potassium; 70.8g carbohydrates; 0.9g fiber; 35.2g sugar; 9.5g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 81


Strawberry Ice Cream
1 pint strawberries
1/3 cup sugar
2 cups light cream, very cold
Juice of half a lemon
Remove stems from strawberries. Place strawberries on cookie sheet and freeze until
solid. In a food processor combine cream, sugar, lemon juice, and frozen berries.
Blend until smooth and remove to 9 x 9-inch glass dish. Freeze again until firm. Serve.
Serves 6
Nutrition Facts
Nutrition (per serving):

321.6 calories; 68% calories from fat; 25.0g total fat; 88.4mg cholesterol; 28.5mg
sodium; 297.7mg potassium; 24.8g carbohydrates; 2.8g fiber; 17.8g sugar; 2.7g protein.
Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 82


Strawberry Shortcake Trifle
1 pint fresh strawberries
2 Tbs granulated sugar
2 cups vanilla pudding
3 oz cream cheese, softened
2 cups pound cake cubes (1/2-inch)
Reserve 3 or 4 berries for garnish. Slice 1 cup berries; arrange along
sides of clear straight-sided 1 1/2-quart bowl.
Blend remaining berries in blender or food processor; add sugar.
In a mixer bowl, beat pudding and cream cheese with electric mixer on
medium speed until combined. Place 1/2 cake in bottom of dish. Pour 1/2
the pureed berries over cake. Top with 1/2 the pudding mixture. Repeat.
Cover and chill 24 hours.
Garnish with reserved berries just before serving.
Nutrition Facts
Nutrition (per serving):

2024.2 calories; 15% calories from fat; 35.1g total fat; 93.6mg cholesterol; 1706.4mg
sodium; 1649.1mg potassium; 396.8g carbohydrates; 21.0g fiber; 157.1g sugar;
34.4g protein.

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Tapawingo's Dried Cherry Scones
2 cups cake flour
2 cups all-purpose flour
4 tsp baking powder
1/2 cup granulated sugar
1/4 tsp salt
4 oz (1/2 cup) butter, chilled and cut up
1 large egg, beaten
3/4 cup milk
4 oz (about 3/4 cup) dried tart cherries
Light cream (or half-and-half) and granulated sugar
In a food processor, combine cake and all-purpose flour, baking powder, sugar and salt.
Add butter, egg and milk; pulse until dough starts to come together. Empty dough onto a
lightly floured board and knead lightly, folding in dried cherries at the same time.
Gently form dough into a smooth 10-inch circle about 1 inch thick. With a large knife,
cut dough into 12 pie shaped wedges. Brush each lightly with cream and dust with sugar.
Place on lightly greased cookie sheet. Bake in a preheated 375-degree oven about 20
minutes, or until lightly browned. Serve warm.
Serves 12
Nutrition Facts
Nutrition (per serving):

278.6 calories; 27% calories from fat; 8.8g total fat; 39.2mg cholesterol; 226.0mg
sodium; 92.4mg potassium; 44.6g carbohydrates; 1.1g fiber; 10.4g sugar; 5.2g protein.
Recipe Source
Author: Harlan (Pete) Peterson
Source: Cherry Marketing Institute

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 84


Tortilla Torte
10 8-inch flour tortillas
16 oz low-fat cream cheese (at room temperature)
1 Tbs grated orange peel
2 Tbs orange juice concentrate
1/2 cup brown sugar, packed
2 Tbs cinnamon
2 Tbs granulated sugar
Place cream cheese, orange peel, orange juice concentrate, cup of brown sugar and 1
teaspoon cinnamon in a bowl and beat with a fork.
Spread 9 tortillas on a dry surface and spread evenly with cream cheese mixture.
Stack the 9 tortillas in a springform pan. Top with remaining tortilla, brush with melted
butter and sprinkle with 1 tablespoon of sugar and 1 teaspoon of cinnamon.
Bake in a 400 degree Fahrenheit oven for 20 minutes, or until fork inserted into center
comes out clean. Remove torte from oven and cut into wedges.
Toss strawberries with 1 tablespoon of sugar. Serve with torte.
Serves 6
Nutrition Facts
Nutrition (per serving):

472.0 calories; 35% calories from fat; 19.0g total fat; 0.0mg cholesterol; 65.0g
carbohydrates; 2.0g fiber; 13.0g protein.
Recipe Source
Source: Tortilla Industry Association

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 85


Watermelon Creme Supreme!
1 container (8 ounces) lemon low-fat yogurt
3/4 cup skim milk
1 package (3.4 ounces) instant French Vanilla
pudding mix
1 container (8 ounces) nonfat frozen nondairy
whipped topping, thawed and divided
1 package (10.75 ounces) reduced fat pound
cake, thawed
5 cups cubed watermelon (about 1 inch), seeds
removed or seedless

Beat yogurt, milk and pudding mix in medium bowl until thick.
Reserve 1 cup whipped topping for garnish. Fold remaining whipped topping into
pudding mixture.
Cut cake into 1/2 inch thick slices.
Spread half of pudding mixture on bottom of large glass bowl. Top with half of cake
slices; arrange half of watermelon cubes over cake.
Repeat layers of pudding mixture, cake and watermelon.
Garish with reserved whipped topping.
Refrigerate, covered, at least 2 hours before serving.
Serves 10
Nutrition Facts
Nutrition (per serving):

210.2 calories; 15% calories from fat; 3.8g total fat; 12.2mg cholesterol; 334.3mg
sodium; 196.7mg potassium; 38.3g carbohydrates; 0.6g fiber; 24.5g sugar; 6.0g protein.
Recipe Source
Author: 5 A Day Recipe
Source: California - Arizona Watermelon Association

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 86


Main Dishes
BBQ Beef Sandwiches Ranch Chicken
Beef and Eggplant Casserole Salsa Chicken Over Rice
Beef and Salsa Topped Potatoes Sante Fe Chicken with Rice
Beef Choufleur Slow Cooked Chicken with Potatoes
Beef Satay Speedy Smoked Chicken Mexican Pizza
Beef Stroganoff Bake Stouffer's Chicken Alfredo Over Baked Potatoes
Beefy Green Chile and Cheese Bake Sweet and Sour Chicken
Biscuit and Beef Cups Tropical Pineapple Chicken
Broiled Steaks With Herb-Cheese Potatoes Weeknight Chicken Potpie
Cheeseburger Casserole White Chicken Chili
French Onion Beef Artichoke Dip
Glazed Corned Beef Basil and Bean Soup
Lone Star Steak and Pasta Boston Baked Beans
Provencal Beef Stew Cornish Hens with Cherry Sauce
Quick 'n' Easy Beef Quesadillas French Dip Sandwich
Six-Can Slow Cooked Chili Honey Mint Glazed Lamb
Tangy Beef Barbecue Honey-Glazed Lamb and Zucchini Gratin
Black Bean, Chicken and Cheese Bake Balsamic Pork Chops
Chicken and Mushroom Casserole Barbecue Pork Skillet
Enchilada Casserole Gingered Pork with Peanut Sauce
Four Layer Hamburger and Macaroni Casserole Ham with Fruit Glaze
Turkey Rotini Casserole Honey Garlic Pork Chops
15-Minute Chicken & Rice Dinner Mixed Mushroom and Pork Skillet Dinner
Acapulco Chicken Pizza Ben's Turkey Burger
Apple-Glazed Chicken Drumsticks Bits O' Turkey Ham Loaf
Baked Chicken and Rice Buffalo Turkey Wings
Baked Parmesan Chicken Thighs Thanksgiving Joes
Baked Spiced Chicken Turkey and Green Bean Almondine
Chicken and Sausage Gumbo Turkey Bacon Quiche in Tater Skins
Chicken Cacciatore in a Hurry Turkey Breast with Spicy Orange Sauce
Chicken Cheese Stack-Ups Turkey Breast with Sweet and Sour Apricot Glaze
Chicken Crunch Turkey Nacho Pie
Fancy Feast Chicken Turkey Noodle Dinner
Grilled Chicken With Linguine and Pesto Turkey Sausage and Eggplant Bake
Italian Skillet Mushroom and Chicken Stew Turkey Skillet Supper
Lemon Pepper Chicken Turkey Tacos
Orange Chicken Vegetable-Stuffed Turkey Loaf
Quick 40-Clove Chicken Black Olive and Avocado Quesadilla
Quick Chicken and Dumplings Portabella Harvest Pitas
Quick Salsa Chicken and Rice Stuffed Chiles in Ranch Sauce

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BBQ Beef Sandwiches
2.5 to 3 lbs lean boneless chuck roast
1/4 cup tomato ketchup
1 Tbs Dijon-style mustard
2 Tbs brown sugar
1 garlic clove, crushed
1 Tbs Worcestershire sauce
2 Tbs red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp pepper
10 to 12 French rolls or sandwich buns
Place beef in slow cooker. Combine remainin ingredients, except rolls. Pour over meat.
Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now.
Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in
microsave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional
warm sauce if desired.
Serves 12
Nutrition Facts
Nutrition (per serving):

318.7 calories; 53% calories from fat; 19.0g total fat; 53.0mg cholesterol; 359.5mg
sodium; 193.0mg potassium; 20.0g carbohydrates; 1.1g fiber; 3.4g sugar; 16.0g protein.
Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 88


Beef and Eggplant Casserole
1 lb ground beef
1 onion, chopped
1 tsp crushed Italian Seasonings
1 eggplant, diced
1 lb stuffing mix
1 tsp seasoned salt
1 cup cheddar cheese, grated
Preheat oven to 350 degrees.
In a skillet brown ground beef, chopped onion and Italian Seasonings; drain.
Cook peeled, diced eggplant in water until tender; drain.
In a baking dish, combine the ground beef, the cooked eggplant, stuffing mix, and
seasoned salt. Top with grated cheddar cheese and bake for 15 minutes.
Serves 4
Preparation time: 8 minutes
Cooking time: 15 minutes
Ready in: 23 minutes
Nutrition Facts
Nutrition (per serving):

560.0 calories; 50% calories from fat; 32.0g total fat; 0.0mg cholesterol; 1200.0mg
sodium; 36.0g carbohydrates; 7.0g fiber; 34.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 89


Beef and Salsa Topped Potatoes
The sassy flavor of salsa is combined with beef and cheese to create this quick entrée.

1 lb lean ground beef


2 large baking potatoes
1/2 cup chopped onion
1 cup Ortega® Salsa Prima Homestyle Mild
1/2 cup shredded cheddar cheese
1 green onion, sliced
Scrub potatoes; pierce each with a fork in several places. Microwave at HIGH 8 to 10
minutes or until tender, rotating ¼ turn after 4 minutes. Let stand 5 minutes.
Meanwhile cook ground beef and onion in large nonstick skillet over medium-high heat
until browned, stirring occasionally; drain. Add salsa, stirring to combine and continue
cooking 3 to 4 minutes.
Cut potatoes in half lengthwise; break up and fluff pulp with fork. Season with salt, if
desired.
Spoon an equal amount of beef mixture over each potato half. Top with an equal amount
of cheese and garnish with green onion.
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 25 minutes
Nutrition Facts
Nutrition (per serving):

380.0 calories; 40% calories from fat; 17.0g total fat; 0.0mg cholesterol; 440.0mg
sodium; 29.0g carbohydrates; 4.0g fiber; 28.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 90


Beef Choufleur
This dish is a fusion of east and west; it combines butter-browned beef with a savory
sauce of soy sauce, garlic and broth.

6 oz beef round steak, 1/3-inch thick


2 tsp butter or margarine
1 1/4 cups cauliflower florets
1/2 small green bell pepper, seeded and cut into
¾-inch pieces
4 tsp soy sauce
1/2 clove garlic, minced
2 tsp cornstarch
1/8 tsp sugar
1/2 cup beef broth or water
1/3 cup sliced green onions
1 cup hot cooked rice
Cut meat into ½-inch squares. Brown meat in butter about 5 minutes. Add cauliflower,
green pepper, soy sauce and garlic. Stir lightly to coat vegetables with soy sauce. Cover
pan and simmer until vegetables are barely tender, about 10 minutes.
Blend cornstarch, sugar and broth. Add to meat mixture with green onions. Cook, stirring
constantly, until thoroughly heated and sauce is thickened. Serve over beds of fluffy rice.
Serves 2
Preparation time: 10 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

300.0 calories; 23% calories from fat; 8.0g total fat; 0.0mg cholesterol; 970.0mg sodium;
32.0g carbohydrates; 3.0g fiber; 26.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 91


Beef Satay
1 lb beef strips, sliced
1 tsp turmeric
1/2 tsp salt
1/2 cup coconut milk
4 bamboo skewers
Trim the fat from beef strips and cut into 1'' x 4'' strips, no more than 1/4'' thick. Combine
turmeric, salt, and coconut milk. Add the beef strips, cover, and refrigerate for 1 hour.
Soak bamboo skewers in cold water. Drain the beef and then thread on the skewers.
Cook over a hot grill until just cooked through, about 2 minutes per side. Marinate while
cooking with the coconut sauce.
Serves 4
Preparation time: 72 minutes
Cooking time: 5 minutes
Ready in: 77 minutes
Nutrition Facts
Nutrition (per serving):

808.3 calories; 48% calories from fat; 43.8g total fat; 185.3mg cholesterol; 538.6mg
sodium; 1575.1mg potassium; 2.0g carbohydrates; 0.1g fiber; 0.0g sugar; 96.4g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 92


Beef Stroganoff Bake
Here's a new way to serve an old favorite. The cream cheese stuffing topping perfectly
accents the creamy Stroganoff. Serve a cool crisp salad with your family's favorite
dressing and Nestle Toll House cookies for dessert.

1 (40-oz.) package Stouffer's® frozen Skillet


Sensations Beef Stroganoff Family Meal,
prepared according to package directions
2 Tbs butter or margarine
1/2 cup sliced onions
1 (3-oz.) package cream cheese, cut into ½-inch
cubes
1 cup sliced mushrooms
1 1/2 cups crushed herb seasoned stuffing

Melt butter in medium skillet over medium heat; add onion. Cook until lightly browned.
Add cream cheese; stir until melted. Remove skillet from heat. Add stuffing; stir to coat
with cream cheese.
Combine beef stroganoff and mushrooms in a large oven-safe skillet. Cover; cook over
high for heat 3 minutes. Uncover; sprinkle with stuffing.
Bake for 15 to 18 minutes or until stuffing is lightly browned.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

467.1 calories; 30% calories from fat; 16.2g total fat; 39.5mg cholesterol; 1417.6mg
sodium; 340.4mg potassium; 68.2g carbohydrates; 3.3g fiber; 8.4g sugar; 12.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 93


Beefy Green Chile and Cheese Bake
A crunchy tortilla crust topped with beef, cheese, and chiles makes a tasty casserole that
the whole family will love. Serve with warm rolls and Perrier water.

2 cups crushed tortilla chips


2 Tbs water
1 large egg, slightly beaten
1 lb ground beef, cooked and drained
1 envelope dry onion soup mix
1 (4-oz.) can Ortega® Diced Green Chiles
1/2 cup shredded cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese, divided
1 1/2 cups Ortega® Salsa Prima-3 Bell Pepper
1/2 cup diced green bell pepper
Preheat oven to 350°F. Grease 9-inch square baking dish.
Combine chips, water and egg in small bowl. Press into prepared baking dish; bake for 10
minutes.
Combine beef, soup mix, chiles, ¼ cup cheddar cheese and ¼ cup Monterey Jack cheese
in medium bowl. Spread over tortilla crust. Top with salsa, bell pepper, remaining
cheddar cheese and remaining Monterey Jack cheese.
Bake for 25 to 30 minutes or until cheese is melted.
Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes
Nutrition Facts
Nutrition (per serving):

1060.9 calories; 54% calories from fat; 64.1g total fat; 165.8mg cholesterol; 2337.0mg
sodium; 984.8mg potassium; 85.8g carbohydrates; 10.4g fiber; 4.7g sugar; 39.1g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 94


Biscuit and Beef Cups
3/4 lb lean ground beef
1 medium green bell pepper, seeded and diced
1/4 cup finely chopped peeled onion
1/2 cup barbecue sauce
2 tsp brown sugar
1 (17.3-oz.) can refrigerated biscuits
3/4 cup shredded cheddar cheese
Preheat oven to 400°F.
Brown ground beef, bell pepper and onion in a medium skillet; drain, Stir in barbecue
sauce and brown sugar; mix until thoroughly combined. Remove from heat.
Separate refrigerated biscuits, placing one in each of 8 ungreased muffin cups, pressing
the dough up the sides to the edge of the cup.
Spoon beef mixture into cups and sprinkle with cheese. Bake for 12 minutes, or until
biscuits are golden and cheese is melted.
Serves 4
Preparation time: 15 minutes
Cooking time: 17 minutes
Ready in: 32 minutes
Nutrition Facts
Nutrition (per serving):

670.0 calories; 48% calories from fat; 37.0g total fat; 0.0mg cholesterol; 1700.0mg
sodium; 57.0g carbohydrates; 1.0g fiber; 30.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 95


Broiled Steaks With Herb-Cheese Potatoes
When unexpected guests show up, broil frozen steaks with potato wedges for a delicious
dinner in no time! Microwaved or steamed peas accented with diced red onion completes
the picture.

4 (4-oz.) frozen beef tenderloin or top loin petite


steaks, cut 1-inch thick
2 baking potatoes, cut lengthwise into 6 wedges
each
1 Tbs olive oil
1 tsp crushed dried basil
1/4 tsp ground black pepper
1 Tbs grated Parmesan cheese

Place frozen steaks on one side of rack in broiler pan; arrange potato wedges on the other
side.
Combine oil, basil and pepper. Brush on potatoes. Broil meat and potatoes 5 to 6 inches
from heat until steaks are cooked to your likeness and potatoes are tender, 17 to 22
minutes, turning steaks once.
Sprinkle cheese over potatoes. Season with salt, if desired.
Serves 4
Preparation time: 10 minutes
Cooking time: 17 minutes
Ready in: 27 minutes
Nutrition Facts
Nutrition (per serving):

330.0 calories; 35% calories from fat; 13.0g total fat; 0.0mg cholesterol; 90.0mg sodium;
26.0g carbohydrates; 3.0g fiber; 27.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 96


Cheeseburger Casserole
Macaroni and cheese combine with ground beef and biscuits to create a terrific casserole
dish.

1 (40 ounces) package Stouffer's® frozen


Macaroni and Cheese, defrosted
8 oz ground beef
1/2 cup onion, chopped
1/2 tsp garlic powder
3 Tbs ketchup
1 Tbs yellow mustard
1 Tbs dill pickle relish(optional)
1 cup (1 medium) tomato, chopped
1 (7.5ounces) container refrigerated biscuit
dough (enough for 10 biscuits)
Place ground beef, onion and garlic powder in medium skillet. Cook over medium heat,
stirring occasionally, until beef is browned and fully cooked; drain.
Combine fully cooked beef mixture, ketchup, mustard and relish in medium bowl; stir in
tomato. Place one half defrosted Macaroni and Cheese in 9-inch-square baking pan; top
with ground beef mixture and then remaining Macaroni and Cheese.
Bake in preheated 400°F. oven for 25 minutes. Place biscuits around edge of pan.
Continue baking for 20 to 25 minutes or until biscuits are fully cooked and golden brown.
Serves 8
Preparation time: 20 minutes
Cooking time: 45 minutes
Nutrition Facts
Nutrition (per serving):

238.1 calories; 41% calories from fat; 15.8g total fat; 42.9mg cholesterol; 1113.2mg
sodium; 197.2mg potassium; 34.0g carbohydrates; 3.1g fiber; 2.3g sugar; 15.9g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 97


French Onion Beef
1 1/4 lb Boneless beef round steak; 1/2 to 3/4" thick; cut 6 pc
8 oz Package fresh mushrooms; slice
1 large onion; slice rings
1 can condensed French onion soup
6 1/4 oz pakage 15-minute herb stuffing mix
1/4 cup Margarine or butter; melt
4 oz Mozzarella; shred
Layer half of the beef, mushrooms and onion in 3-1/2 to 4 qt crockpot; repeat layers. Pour
soup over ingredients. Cover; cook LOW for 8 to 10 hours or until beef is tender and no
longer pink.
Before serving, toss stuffing mix and contents of seasoning packet with melted margarine
and 1/2 cup liquid from pot.
Place stuffing on top of contents in crockpot; cover. Increase heat to high setting. Cook
10 minutes or until stuffing is fluffy. Sprinkle with cheese; cover. Cook until cheese is
melted.
Serves 6
Nutrition Facts
Nutrition (per serving):

503.5 calories; 53% calories from fat; 30.0g total fat; 93.2mg cholesterol; 1066.6mg
sodium; 548.7mg potassium; 29.6g carbohydrates; 2.1g fiber; 5.5g sugar; 28.6g protein.
Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 98


Glazed Corned Beef
1 lb to 4 lb corned beef brisket
2 Tbs prepared mustard
1.5 tsp cream-style horseradish
2 Tbs red wine vinegar
1/4 cup molasses
In a slow cooker, cover corned beef with water. Cover and cook on low 10-12 hours or
until tender. Drain corned beef; place on a broiler pan or ovenproof platter.
Preheat over to 400F. In a small bowl, combine mustard, horseradish, vinegar and
molasses. Brush on all sides of meat. Bake, brushing with sauce several times, about 20
minutes or until meat begins to brown. Cut into thin slices.
Serves 4
Nutrition Facts
Nutrition (per serving):

292.7 calories; 52% calories from fat; 17.2g total fat; 61.2mg cholesterol; 1481.4mg
sodium; 669.1mg potassium; 17.2g carbohydrates; 0.3g fiber; 12.1g sugar; 17.0g protein.
Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 99


Lone Star Steak and Pasta
One of the National Pasta Association's Top 10 Favorites from the "Great States of Pasta"
Recipe Contest Winners!

1 lb Rotini or other medium pasta shape


1 1/4 lbs boneless beef top sirloin steak, 1" thick
1 Tbs olive oil
1/4 cup fresh lime juice
1 10 oz can diced tomatoes with green chilies, undrained
1 16 oz can black beans, rinsed and drained
1 cup green pepper, chopped
1 cup frozen corn, thawed and drained
1/4 cup green onion, sliced
1/2 cup loosely packed cilantro leaves
2 tsp garlic, minced
1/2 tsp ground cumin
1 tsp salt
Cook pasta according to package directions.
While pasta is cooking, trim fat from steak and cut lengthwise in half and then crosswise
into 1/8" thick strips.
Heat oil in large nonstick skillet over medium-high heat. Add steak, half at a time and
cook 1-2 minutes or until outside surface is no longer pink. Remove steak and set aside.
In same skillet, add lime juice, tomatoes and chilies, black beans, green pepper, corn,
onion, cilantro, garlic, cumin, and salt. Cook and stir until hot. Add cooked meat and
cook until heated through.
Serve with steak and vegetable mixture over pasta.
Serves 6
Nutrition Facts
Nutrition (per serving):

412.0 calories; 24% calories from fat; 11.0g total fat; 0.0mg cholesterol; 932.0mg
sodium; 40.0g carbohydrates; 38.0g protein.
Recipe Source
Source: National Pasta Association

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 100


Provencal Beef Stew
1 1/4 lb beef stew meat
4 slices bacon, cut in 1" pieces
18 oz jar brown gravy
14 1/2 oz can diced peeled tomatoes with juice
1 teaspoon Dried thyme leaves
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 lb baby carrots
8 new red potatoes; quarter
2 small onions; cut in eighths
8 oz package fresh whole mushrooms
In medium skillet over med-high heat, cook beef and bacon until beef is browned; drain.
In 3-1/2 to 4 qt. crockpot combine gravy, tomatoes, thyme, salt and pepper.
Add beef, bacon and remaining ingredients; stir gently to combine. Cover; cook on LOW
for 8 to 10 hours or until meat and veggies are tender.
Serves 6
Nutrition Facts
Nutrition (per serving):

751.5 calories; 28% calories from fat; 23.7g total fat; 67.6mg cholesterol; 4884.9mg
sodium; 1715.7mg potassium; 97.6g carbohydrates; 6.8g fiber; 7.6g sugar; 37.4g protein.
Recipe Source
Source: Culinary Café

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 101


Quick 'n' Easy Beef Quesadillas
6 oz thinly sliced roast beef
1 small onion, peeled and thinly sliced
1/4 cup chopped green bell pepper
1/2 cup Ortega® Thick & Chunky Salsa, divided
3/4 cup shredded colby-jack cheese
4 (7-in.) flour tortillas

Place onion and green pepper in a small microwave-safe bowl. Cover, venting one
corner, and microwave on high for 3 to 4 minutes. Stir in 3 tablespoons of the salsa; set
aside.
Divide cheese evenly among the tortillas. Arrange beef over cheeses and top with
vegetable mixture. Fold tortillas over to close.
Heat a medium nonstick skillet over medium heat for 5 minutes. Heat two quesadillas in
pan about 2 minutes, turning once, to melt cheese and warm filling. Repeat with
remaining quesadillas. Serve with remaining salsa.
Serves 4
Preparation time: 10 minutes
Cooking time: 7 minutes
Nutrition Facts
Nutrition (per serving):

320.0 calories; 40% calories from fat; 14.0g total fat; 0.0mg cholesterol; 670.0mg
sodium; 26.0g carbohydrates; 3.0g fiber; 21.0g protein.
Recipe Source
Source: Nestlé

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Six-Can Slow Cooked Chili
1/4 cup Cornmeal
1 tsp Paprika
1/2 cup BBQ sauce
28 oz Can whole tomatoes w/juice; cut up
2 Cans Chili without beans; 15oz ea
15 1/2 oz Can Pinto or Dark or Light Red Kidney beans
w/juice
15 oz Spicy Chili beans w/juice
1 can Condensed French onion soup
In 3-1/2 to 4 qt crockpot, combine all ingredients; mix well.
Cover; cook on HIGH for 2 to 4 or until thoroughly heated. Or cover and cook on LOW
for 8 to 9 hours.
Serves 8
Nutrition Facts
Nutrition (per serving):

241.3 calories; 27% calories from fat; 7.6g total fat; 13.9mg cholesterol; 1405.6mg
sodium; 547.1mg potassium; 34.9g carbohydrates; 5.5g fiber; 11.1g sugar; 9.3g protein.
Recipe Source
Source: Culinary Café

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Tangy Beef Barbecue
1 lb beef top round steak, cut 3/4 inch thick
1 medium onion, thinly sliced and separated into
rings
1/3 cup catsup
2 Tbs packed brown sugar
1 Tbs cider vinegar
1 tsp cornstarch
1 tsp dry mustard
1 tsp hot pepper sauce
1/2 tsp salt
4 corn muffins, quartered
Cut beef top round steak into 1/8-inch strips.
Place onions in single layer over bottom of 11-3/4X7-1/2-inch microwave-safe dish.
Cover with waxed paper; microwave at high 2 minutes.
Arrange beef strips over onions. Microwave, covered, at medium 5 minutes. Pour off
drippings.
Meanwhile, combine catsup, brown sugar, vinegar, cornstarch, dry mustard, hot pepper
sauce and salt, mixing thoroughly. Stir into beef mixture; microwave, covered, at medium
8 minutes, stirring after 4 minutes.
Arrange muffins on 4 individual plates. Stir beef mixture; spoon an equal portion over
each muffin
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Nutrition Facts
Nutrition (per serving):

522.7 calories; 44% calories from fat; 26.0g total fat; 87.4mg cholesterol; 904.6mg
sodium; 530.7mg potassium; 46.1g carbohydrates; 2.6g fiber; 22.5g sugar; 25.4g protein.
Recipe Source
Source: Nestlé

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Black Bean, Chicken and Cheese Bake
This quick casserole is a snap to prepare and sure to satisfy all those hungry appetites in
your family. For a complete meal, serve with your favorite deli salad and icy glasses of
Nestea with a twist of lime.

1 (11-oz.) package Stouffer's frozen Welsh Rarebit, defrosted


according to package directions
1 (4-oz.) can Ortega® Diced Green Chiles, drained
1/4 cup milk
1 tsp chili powder
8 oz macaroni, prepared according to pkg. directions
1 cup shredded cooked chicken
1 (15-oz.) can black beans, rinsed and drained
1/4 cup milk
1/2 cup crushed corn chips
1/2 cup shredded cheddar cheese
Preheat oven to 350° F. Lightly grease 2-quart baking dish.
Combine Welsh rarebit, chiles, milk and chili powder in medium bowl. Add pasta,
chicken and black beans. Transfer to prepared baking dish; cover.
Bake for 25 minutes. Uncover; sprinkle with chips and cheese. Bake for an additional 5
to 10 minutes or until cheese is melted.
Serves 4
Preparation time: 10 minutes
Cooking time: 35 minutes
Nutrition Facts
Nutrition (per serving):

378.8 calories; 23% calories from fat; 10.1g total fat; 32.2mg cholesterol; 498.6mg
sodium; 532.8mg potassium; 50.0g carbohydrates; 10.0g fiber; 2.0g sugar; 22.9g protein.
Recipe Source
Source: Nestlé

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Chicken and Mushroom Casserole
1/2 lb Fresh Mushrooms
3 lb Chicken, cut into serving pieces
1 20 oz. can Pineapple chunks, unsweetened
1/2 tsp Ground Ginger
1/2 cup Green Pepper Strips
1/4 cup Scallions or Green Onions
1 Tbs Cornstarch
1 1/4 tsp Salt
3 medium Carrots, peeled
1 cup Water
Rinse, pat dry and slice fresh mushrooms (makes about 2 ½ cups); set aside. Arrange
chicken on a rack in a broiler pan. Place under a preheated hot broiler 4 inches from heat
source until browned on both sides; discard pan drippings. Transfer chicken to a 2 qt.
Casserole. Drain and reserve liquid from pineapple; set aside.
Sprinkle mushrooms, pineapple, green pepper and scallions over chicken. Mix pineapple
liquid with cornstarch, salt and ginger. Pour over ingredients in casserole. Cover tightly.
Bake in a preheated moderate oven (350 degrees F.) until chicken is tender, about 45
minutes. Meanwhile, using a vegetable peeler, thinly slice carrots. Add carrots; cook until
crisp tender, 3 to 5 minutes. Serve chicken on large platter surrounded with carrots.
Serves 4
Nutrition Facts
Nutrition (per serving):

613.2 calories; 51% calories from fat; 35.3g total fat; 160.4mg cholesterol; 924.8mg
sodium; 1063.6mg potassium; 32.4g carbohydrates; 3.2g fiber; 25.7g sugar;
40.8g protein.
Recipe Source
Source: The Mushroom Council

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Enchilada Casserole
A savory pan of cheese-rich Enchilada Casserole make for a delicious family dish on a
busy weeknight. Toss a green salad together while this casserole is baking and serve with
a bowl of fluffy rice.

1 lb lean ground beef


1 (1 small) cup chopped peeled onion
2 clove garlic, finely chopped
2 (10-oz.) cans Ortega® Enchilada Sauce with
Green Chiles & Onion
1 (2 1/2-oz.) can sliced ripe olives, divided
10 (6-inch) corn tortillas, cut in half,divided
2 (8-oz.) cups shredded cheddar cheese, divided

Preheat oven to 375º F. Grease bottom of 9-inch-square baking dish.


Combine beef, onion and garlic in large skillet. Cook over medium-high heat, stirring
occasionally, for 4 to 5 minutes or until beef is no longer pink.
Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover.
Cook, stirring occasionally, for 5 to 8 minutes.
Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef
mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese
is melted. Sprinkle with remaining olives and green onions.
Serves 8
Preparation time: 15 minutes
Cooking time: 25 minutes
Nutrition Facts
Nutrition (per serving):

250.8 calories; 51% calories from fat; 14.1g total fat; 42.5mg cholesterol; 341.9mg
sodium; 241.0mg potassium; 18.8g carbohydrates; 2.8g fiber; 1.5g sugar; 12.3g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 107


Four Layer Hamburger and Macaroni Casserole
Frozen macaroni and cheese, ground beef and taco seasoning mix make a surprise-filled
casserole enhanced with sour cream, crushed tortilla chips and shredded Cheddar cheese.
Each layer packs lots of zesty flavor.

2 (12-oz.) packages Stouffer's® frozen Macaroni


and Cheese, defrosted,divided
8 oz lean ground beef
2 Tbs Ortega® Taco Seasoning Mix
2 Tbs sour cream
1/2 cup diced tomato
1/3 cup crushed potato or tortilla chips
1/2 (2-oz.) cup shredded cheddar cheese

Preheat oven to 400º F.


Combine beef and seasoning mix in large skillet. Cook over medium-high heat, stirring
occasionally, for 2 to 3 minutes or until beef is no longer pink.
Combine one package macaroni and cheese and sour cream in medium bowl; spread over
bottom of 8-inch-square baking dish. Top with beef mixture. Spread remaining package
macaroni and cheese over beef mixture; top with tomato, potato chips and cheese.
Bake for 20 to 25 minutes or until bubbly around edges.
Serves 6
Preparation time: 15 minutes
Cooking time: 22 minutes
Nutrition Facts
Nutrition (per serving):

244.1 calories; 60% calories from fat; 18.3g total fat; 48.8mg cholesterol; 484.5mg
sodium; 174.4mg potassium; 16.3g carbohydrates; 1.9g fiber; 0.5g sugar; 13.7g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 108


Turkey Rotini Casserole
Green chiles give this casserole its distinctive flavor, and tortilla chips provide a welcome
crunchy topping. Serve with your favorite steamed vegetables and Nestle Toll House
Brownie Bars for dessert.

2 (10-oz.) packages Stouffer's® frozen Welsh


Rarebit, defrosted according to pkg. directions
1 (4-oz.) can Ortega® Diced Green Chiles
1/4 cup sliced green onion
2 cups dried rotini pasta, prepared according to
pkg. directions
1 1/2 cups fully cooked diced chicken or turkey
1 cup shredded cheddar cheese
1/4 cup crushed tortilla chips

Cook pasta according to package directions; rinse and drain.


Preheat oven to 350°. Lightly grease 1½-quart baking dish.
Combine welsh rarebit, chiles and green onion in medium bowl; add pasta and turkey.
Transfer to prepared baking dish; sprinkle with cheese and tortilla chips.
Bake for 30 to 35 minutes. Season with ground black pepper.
Serves 4
Preparation time: 5 minutes
Cooking time: 30 minutes
Nutrition Facts
Nutrition (per serving):

322.5 calories; 22% calories from fat; 7.9g total fat; 39.4mg cholesterol; 230.7mg
sodium; 265.5mg potassium; 42.0g carbohydrates; 2.6g fiber; 0.2g sugar; 19.8g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 109


15-Minute Chicken & Rice Dinner
Completely cooked in one skillet, this tasty chicken and rice dish is easily and quickly
assembled. Add a salad and crusty bread if desired.

1 Tbs vegetable oil


4 (4-6-oz.) fresh boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken soup
1 1/3 cups water or 2% milk
1 1/2 cups quick-cooking rice, uncooked
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cover. Cook 4
minutes on each side or until cooked thoroughly.
Remove chicken from skillet. Add soup and water; stir to mix and bring to a boil. Stir in
rice, then top with chicken; cover. Reduce heat to low and cook 5 minutes.
Serves 4
Preparation time: 5 minutes
Cooking time: 13 minutes
Nutrition Facts
Nutrition (per serving):

510.0 calories; 18% calories from fat; 10.0g total fat; 0.0mg cholesterol; 680.0mg
sodium; 60.0g carbohydrates; 2.0g fiber; 40.0g protein.
Recipe Source
Source: Nestlé

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Acapulco Chicken Pizza
If you like a thin crust pizza then this is for you! Also makes a great appetizer when made
on small tortillas.

1 Tbs vegetable oil


3/4 lb fresh boneless, skinless chicken breasts, sliced
1 package Ortega® Taco Seasoning Mix
3 Tbs cayenne pepper
5 Tbs Ortega® Medium Taco Sauce
2 12-inch flour tortillas
8 oz Ortega® Refried Beans
1/4 cup Ortega® Medium Taco Sauce
1/4 cup Monterey Jack cheese, grated
1/4 cup cheddar cheese, grated
2 cups lettuce, shredded
2 avocados, seeded, peeled and mashed
1 tomato, diced
Add oil to a large heated skillet; stir in chicken, taco seasoning mix and cayenne pepper
and cook until browned. Stir in first amount of taco sauce and remove from the heat.
On a large plate, place flour tortillas; divide and spread with refried beans, being sure to
cover the entire tortilla. Add the chicken mixture over the beans and sprinkle remaining
taco sauce, grated Monterey Jack cheese, and grated Cheddar cheese on top.
Bake in a 375°F; oven until the cheese is bubbly, about 10 minutes. Remove and cut into
wedges. Serve with shredded lettuce, mashed avocados, and diced tomato.
Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Nutrition Facts
Nutrition (per serving):

660.0 calories; 41% calories from fat; 31.0g total fat; 0.0mg cholesterol; 1220.0mg
sodium; 63.0g carbohydrates; 12.0g fiber; 37.0g protein.
Recipe Source
Source: Nestlé

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Apple-Glazed Chicken Drumsticks
4 chicken drumsticks, skin-on or skinless
1/4 cup apple butter
1/4 cup molasses
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 apples, cored and sliced into 8 wedges each

In a medium bowl, stir together apple butter, molasses, ground ginger, salt and pepper.
Add the drumsticks and toss to coat. Cover and refrigerate for 15 minutes.
Preheat broiler.
Line a broiler pan with aluminum foil and then set the drumsticks in it. Broil 13 to 15
minutes, turning the drumsticks occasionally and brushing them with the marinade.
Serve with apple slices.
Serves 4
Preparation time: 30 minutes
Cooking time: 13 minutes
Nutrition Facts
Nutrition (per serving):

240.0 calories; 22% calories from fat; 6.0g total fat; 0.0mg cholesterol; 350.0mg sodium;
33.0g carbohydrates; 3.0g fiber; 14.0g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 112


Baked Chicken and Rice
Very simple baked dish.

1 lb boneless skinless chicken breasts


1 can cream of mushroom soup
1 cup water
1 envelope onion soup mix
1 cup rice, (not instant)
Place chicken in prepared casserole dish.
In separate bowl mix together remaining ingredients. Pour over chicken.
Cover and bake at 375°F. for 1 hour.
Serves 2
Preparation time: 5 minutes
Cooking time: 4 minutes
Nutrition Facts
Nutrition (per serving):

565.4 calories; 17% calories from fat; 11.0g total fat; 21.6mg cholesterol; 2579.7mg
sodium; 432.0mg potassium; 96.0g carbohydrates; 2.5g fiber; 1.2g sugar; 18.7g protein.
Recipe Source
Author: Kim Schult From Elkridge Maryland
Source: Nestlé

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Baked Parmesan Chicken Thighs
1 cup mayonnaise
1 cup grated Parmesan cheese
1 tsp Italian seasoning
2 lbs fresh boneless, skinless chicken thigh cutlets
1/4 tsp salt
1/8 tsp ground black pepper
Preheat oven to 400°F.
In a small bowl combine mayonnaise, Parmesan cheese and Italian seasoning.
Season chicken on both sides with salt and pepper and place in a single layer in a 8-inch
square baking dish.
Generously spread with sauce and bake for 20 minutes, or until done. Serve warm.
Serves 6
Preparation time: 10 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

520.0 calories; 70% calories from fat; 40.0g total fat; 0.0mg cholesterol;
740.0mg sodium; 1.0g carbohydrates; 37.0g protein.
Recipe Source
Source: Nestlé

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Baked Spiced Chicken
Ginger, onion and garlic are blended in the coating for this easy baked chicken. Yogurt
helps keep it moist.

2 fresh whole chicken, cut up


1 cup soft bread crumbs
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/8 tsp ground ginger
1/3 cup plain yogurt
Preheat oven to 350°F. Lightly spray a medium baking dish with vegetable cooking
spray; set aside.
Rinse chicken pieces and pat dry.
In a shallow bowl, combine bread crumbs, onion powder, garlic powder, cayenne pepper
and ginger. Dip chicken pieces in yogurt, then into crumb mixture. Place in prepared
dish. Bake, uncovered, for 45 to 50 minutes or until chicken is tender.
Serves 12
Preparation time: 15 minutes
Cooking time: 45 minutes
Nutrition Facts
Nutrition (per serving):

400.0 calories; 51% calories from fat; 22.0g total fat; 0.0mg cholesterol;
190.0mg sodium; 7.0g carbohydrates; 40.0g protein.
Recipe Source
Source: Nestlé

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Chicken and Sausage Gumbo
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 oz fully cooked smoked sausage links, quartered
lengthwise and sliced
1-1/2 cups chopped cooked chicken or 12-ounces skinless,
boneless chicken breasts or thighs, cut int
2 cups sliced or one 10-oz package frozen whole okra,
partially thawed and cut into 1/2-inch slices
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground red pepper
3 cups hot cooked rice
For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium.
Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux
forms. Cool.
In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage,
chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2
hours. Skim off fat. Serve over the hot cooked rice.
Serves 5
Nutrition Facts
Nutrition (per serving):
637.0 calories; 55% calories from fat; 39.0g total fat; 0.0mg cholesterol;
952.0mg sodium; 45.0g carbohydrates.
Recipe Source
Source: Culinary Café

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Chicken Cacciatore in a Hurry
1 (3.5-lb.) fresh whole chicken, cut up
1 Tbs oil
1 onion, sliced
1 (14.5-oz.) can stewed tomatoes
2 Tbs firmly packed brown sugar
1 packet spaghetti sauce mix
Heat a large deep skillet over medium-high heat. Add oil and heat until hot, but not
smoking. Cook chicken until golden brown on all sides, about 5 minutes. Add onion and
sauté until softened, about 3 more minutes.
Stir tomatoes (undrained), sugar and spaghetti sauce mix into skillet with chicken and
onions. Bring mixture to a boil, cover and reduce heat. Gently simmer until chicken is
done, about 30 minutes. Serve warm.
Serves 4
Preparation time: 10 minutes
Cooking time: 38 minutes
Nutrition Facts
Nutrition (per serving):
590.0 calories; 47% calories from fat; 31.0g total fat; 0.0mg cholesterol;
1230.0mg sodium; 25.0g carbohydrates; 2.0g fiber; 51.0g protein.
Recipe Source
Source: Nestlé

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Chicken Cheese Stack-Ups
Serve with carrot and celery sticks and warm Nestle Toll House cookies for dessert.

2 (6.5-oz.) packages Stouffer's® frozen Creamed


Chicken, defrosted according to package
directions
1 (2.5-oz.) can sliced mushrooms, drained
1/4 cup sour cream
1 Tbs chopped onion
8 English muffins, split in half
1 (16-oz.) can whole cranberry sauce, warmed

Preheat oven to 350° F.


Combine creamed chicken, mushrooms, sour cream and onion in medium bowl. Place
four muffin halves on baking sheet; spoon chicken mixture over each. Top with
remaining muffin halves. Cover with foil.
Bake for 15 to 20 minutes; top with cranberry sauce.
Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Nutrition Facts
Nutrition (per serving):

636.8 calories; 18% calories from fat; 13.7g total fat; 45.9mg cholesterol;
1055.7mg sodium; 251.0mg potassium; 112.9g carbohydrates; 5.3g fiber;
56.7g sugar; 17.6g protein.
Recipe Source
Source: Nestlé

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Chicken Crunch
Baked chicken breasts get an added crunch and flavor boost from crushed stuffing mix.

1 (10.75-oz.) can cream of chicken condensed soup, divided


1/4 cup 2% milk
4 (4-6-oz.) fresh boneless, skinless chicken breasts
2 Tbs flour
1 1/2 cups stuffing mix, crushed
2 Tbs butter or margarine, melted
Preheat oven to 400°F.
Combine 1/3 of the soup with milk in a shallow dish. Lightly dust chicken with flour; dip
into the soup/milk mixture. Next, dip the chicken in crushed stuffing mix.
Spread reserved soup on the bottom of an 8-inch square baking dish. Arrange chicken on
top and drizzle with melted butter. Bake for 20 minutes, or until chicken is done.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

350.0 calories; 34% calories from fat; 13.0g total fat; 0.0mg cholesterol;
960.0mg sodium; 19.0g carbohydrates; 1.0g fiber; 37.0g protein.
Recipe Source
Source: Nestlé

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Fancy Feast Chicken
This dish is easy enough for a beginner to make with the taste of a gourmet touch! This
has been my husband's favorite the first time I made it when we were dating and he
requests it often, even when we are not having company over!

6 oz Swiss cheese
1/4 lb mushrooms
2 lbs boneless skinless chicken breasts
1 can cream of chicken soup
1/2 cup dry white wine
2 cups herbed stuffing mix
8 Tbs butter or margarine
Preheat oven to 350°F. Slice cheese and mushrooms. Place chicken in a lightly greased
9X13X2-inch baking dish.
Top each piece with a slice of swiss cheese and arrange mushrooms over chicken and
cheese.
Mix soup and wine and pour over chicken. Sprinkle with stuffing mix. Drizzle melted
butter over the top of the stuffing mix.
Bake 45-50 minutes or until chicken is cooked through.
Serves 6
Preparation time: 30 minutes
Cooking time: 50 minutes
Nutrition Facts
Nutrition (per serving):

624.1 calories; 41% calories from fat; 29.1g total fat; 85.3mg cholesterol;
1608.6mg sodium; 372.7mg potassium; 63.6g carbohydrates; 2.6g fiber; 7.1g sugar;
23.4g protein.
Recipe Source
Author: Kari Westphal From Madison WI
Source: Nestlé

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Grilled Chicken With Linguine and Pesto
The toasted walnuts perfectly accent the grilled chicken and pesto in this quick and easy
recipe. Serve with a prepackaged green salad and warm garlic bread.

1 (9-oz.) package Buitoni® refrigerated Linguine, cooked


according to package directions
1 lb grilled chicken, diced
3 Tbs olive oil
3 clove garlic, finely chopped
1 (7-oz.) package Buitoni® Refrigerated Pesto with Basil
1/2 cup chopped walnuts, toasted
1/4 cup grated Parmesan cheese
Heat oil in large skillet over medium-high heat. Add garlic; cook for 1 minute. Add
chicken, pesto, linguine and half the walnuts. Cook until mixture is heated through. Top
with remaining walnuts and Parmesan cheese.
Serves 6
Preparation time: 15 minutes
Cooking time: 10 minutes
Nutrition Facts
Nutrition (per serving):

516.6 calories; 60% calories from fat; 36.0g total fat; 67.7mg cholesterol;
371.8mg sodium; 330.4mg potassium; 28.3g carbohydrates; 1.3g fiber; 0.3g sugar;
21.7g protein.
Recipe Source
Source: Nestlé

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Italian Skillet Mushroom and Chicken Stew
1 Tbs vegetable oil
1 lb boned and skinned chicken breasts
1 lb fresh white mushrooms, quartered (about 5 cups)
1 cup coarsely chopped onion
1 cup diced celery
1 tsp minced garlic
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1/2 tsp salt
8 oz fresh green beans, trimmed and halved (2 cups)
In a large nonstick skillet heat oil until hot. Add chicken; cook until brown, 3 to 4
minutes a side; remove from skillet. To skillet add mushrooms, onion, celery and garlic;
cook, stirring frequently, until tender, 6 to 8 minutes.
Add tomatoes, salt and chicken; top with green beans. Cover and simmer until chicken is
cooked through, 5 to 6 minutes longer.
Serves 4
Nutrition Facts
Nutrition (per serving):

145.1 calories; 27% calories from fat; 4.5g total fat; 10.3mg cholesterol;
590.8mg sodium; 897.5mg potassium; 20.0g carbohydrates; 5.5g fiber; 10.3g sugar;
10.3g protein.
Recipe Source
Source: The Mushroom Council

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Lemon Pepper Chicken
A wonderful chicken recipe that is quick and easy to make.

1 Tbs butter
4 chicken breasts
1 bottle lemon-pepper seasoning
elt butter in a large skillet. Add chicken breasts. Once the breasts are just cooked, cover
with the seasoning.
Cook for about 20 minutes or until chicken reaches 160°F. when thermometer is inserted
at thickest part and juices run clear when cut.
Serves 4
Nutrition Facts
Nutrition (per serving):

285.1 calories; 18% calories from fat; 5.8g total fat; 144.5mg cholesterol;
153.8mg sodium; 602.7mg potassium; 0.0g carbohydrates; 0.0g fiber; 0.0g sugar;
54.5g protein.
Recipe Source
Author: Julie Allen From PA
Source: Nestlé

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Orange Chicken
6 Chicken breasts -- boned and skinned
1/2 tsp Ginger
1 tsp Salt
Pepper
8 oz Frozen concentrate orange juice
1 1/2 cups Shredded coconut
2 cups Orange segments or canned, mandarin oranges
2 Green onions, chopped
Put chicken, ginger, salt, pepper and frozen orange juice in crock pot and cook on low 6
hours. Serve chicken on hot cooked rice on platter.
Top with coconut, orange segments and green onions. Serve chicken liquid in gravy boat,
if desired.
Serves 6
Nutrition Facts
Nutrition (per serving):

742.0 calories; 44% calories from fat; 39.7g total fat; 136.9mg cholesterol;
568.4mg sodium; 1355.8mg potassium; 39.9g carbohydrates; 10.4g fiber; 29.3g sugar;
60.2g protein.
Recipe Source
Source: Culinary Café

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Quick 40-Clove Chicken
6 (4-6 oz.) fresh boneless, skinless chicken breasts
1 tsp coarse salt
1 tsp freshly ground pepper
1/4 cup olive oil
40 cloves garlic, peeled
1/2 cup chopped fresh parsley
Preheat oven to 400°F.
Season chicken all over with salt and pepper. Drizzle with oil and arrange in a single
layer in a 13x9-inch baking dish. Scatter garlic cloves over chicken. Cover and bake 20
minutes.
Sprinkle with parsley and bake, uncovered, 10 minutes longer.
Serves 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Nutrition Facts
Nutrition (per serving):

190.0 calories; 9% calories from fat; 2.0g total fat; 0.0mg cholesterol; 490.0mg sodium;
7.0g carbohydrates; 34.0g protein.
Recipe Source
Source: Nestlé

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Quick Chicken and Dumplings
One of the original "comfort foods" that reminds us of home cooking; this is a recipe to
please the whole family.

2/3 cup milk


2 cups buttermilk baking mix
2 Tbs chopped fresh parsley
3 (1-oz.) packages chicken gravy mix
3 cups cubed, cooked chicken breast
3 cups frozen mixed vegetables

Add milk to baking mix and parsley. Mix only until baking mix is moistened. Set aside.
Prepare gravy mix according to package directions in skillet with cover. Add chicken and
frozen vegetables and return to boil.
Portion 6 large spoonfuls of dumpling dough onto hot mixture. Reduce heat, cover and
simmer 10 to 12 minutes or until dumplings are cooked. Serve in shallow soup bowls.
Serves 6
Preparation time: 5 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

380.0 calories; 31% calories from fat; 13.0g total fat; 0.0mg cholesterol;
1180.0mg sodium; 41.0g carbohydrates; 3.0g fiber; 24.0g protein.
Recipe Source
Source: Nestlé

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Quick Salsa Chicken and Rice
In many Mexican households, rice flavored with broth, tomatoes and chiles constitutes a
full meal. This dish, featuring flavorful rice and chicken with Ortega Garden Style Salsa,
is a speedy version of the classic. Enjoy with a mixed green salad and chilled Libby's
Kern's mango nectar.

1 Tbs vegetable oil


1 lb boneless, skinless chicken breast halves,
cubed
1 tsp garlic powder
2 cups instant white or brown rice
1 (16-oz) jar Ortega ® Salsa Prima Homestyle
Mild
1 1/4 cups water
1 Maggi® Chicken Bouillon Cubes
2 chopped green onions (green parts only)
Heat oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until
chicken is no longer pink.
Add rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook,
stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed.
Sprinkle with green onions.
Serves 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Nutrition Facts
Nutrition (per serving):

172.4 calories; 21% calories from fat; 4.1g total fat; 10.4mg cholesterol;
886.9mg sodium; 464.0mg potassium; 26.8g carbohydrates; 2.8g fiber; 4.4g sugar;
8.1g protein.
Recipe Source
Source: Nestlé

World’s Finest Quick & Easy Recipes - DevotionalCafé.com 127


Ranch Chicken
This easily assembled casserole can be prepared earlier in the day. Keep refrigerated until
you are ready to bake and serve.

3 (4-6-oz.ea) fresh boneless, skinless chicken breasts, cut-up


bite size
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 cup chicken broth
10 corn tortillas
1/2 lb cheddar cheese, grated
1 1/2 tsp chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles
Preheat oven to 350°F.
In a large bowl, combine chicken, onion and green bell pepper.
In a saucepan over medium heat, heat broth until steaming hot, about 5 minutes.
Dip corn tortillas in hot chicken broth to soften; alternately layer chicken mixture and the
tortillas in a greased 13x9x2-inch baking dish, beginning with chicken and ending with
the tortillas. Top in order with cheddar cheese, chili powder, cream of chicken soup
(mixed with any remaining chicken broth), cream of mushroom soup and diced tomatoes
and green chilies.
Bake in oven for 30 to 45 minutes or until creamy cheese mixture is bubbly.
Serve hot.
Serves 6
Preparation time: 30 minutes
Nutrition Facts
Nutrition (per serving):

460.0 calories; 42% calories from fat; 22.0g total fat; 0.0mg cholesterol;
1360.0mg sodium; 34.0g carbohydrates; 4.0g fiber; 32.0g protein.
Recipe Source
Source: Nestlé

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Salsa Chicken Over Rice
Make this salsa chicken dinner in under 30 minutes. All you need to add is a steamed or
fresh vegetable to enjoy on the side.

2 cups cooked white rice, held warm


1 Tbs vegetable oil
1 lb boneless, skinless chicken breast halves, cut into strips
1 medium onion, chopped
1 small red bell pepper, sliced
1 (16-oz.) jar Ortega® Salsa Prima Homestyle Mild
1/2 cup 4 cheese Mexican blend, divided
Garnish suggestions
sour cream
chopped fresh cilantro
Heat oil in large skillet over medium-high heat. Add chicken, onion and bell pepper;
cook, stirring occasionally, for 10 to 12 minutes or until chicken is no longer pink. Stir in
salsa; bring to a boil. Remove from heat; sprinkle with cheese. Cover; let stand for 5
minutes or until cheese is melted.
Serve over rice. Garnish as desired.
Serves 4
Preparation time: 12 minutes
Cooking time: 10 minutes
Nutrition Facts
Nutrition (per serving):

365.6 calories; 27% calories from fat; 11.3g total fat; 84.6mg cholesterol;
959.5mg sodium; 824.8mg potassium; 31.4g carbohydrates; 3.8g fiber; 6.9g sugar;
34.8g protein.
Recipe Source
Source: Nestlé

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Sante Fe Chicken with Rice
Seasoned chicken shares the limelight with this quickly cooked white rice flavored with
sweet tomatoes and chilies. Convenient weekday dish to prepare on busy nights.

1 1/2 lbs fresh boneless, skinless chicken breasts, sliced thinly


1 tsp paprika
1 tsp salt
1/4 tsp ground black pepper
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 clove garlic, crushed
2 Tbs vegetable oil
1 cup chicken broth
1 1/2 cups quick-cooking rice
1 (10-oz.) can diced tomatoes and green chiles, undrained
3/4 cup shredded Monterey Jack cheese
Season sliced chicken with paprika, salt, and pepper.
Combine onion, green bell pepper and garlic with seasoned chicken in a bowl; mix well.
Heat a large skillet or paella pan over medium-high heat; add oil and heat until hot but
not smoking. Carefully add chicken and vegetable mixture into skillet and sauté until
everything is golden brown and chicken is cooked, about 8 minutes. Remove from heat,
cover to keep warm.
In a medium saucepan add chicken broth and bring to a boil; stir in instant rice and
undrained tomatoes. Bring to a boil; cover, remove from heat and set aside for 5 minutes.
Sprinkle with Monterey Jack cheese and let melt. Serve rice topped with chicken.
Serves 6
Preparation time: 15 minutes
Cooking time: 15 minutes
Nutrition Facts
Nutrition (per serving):

420.0 calories; 24% calories from fat; 11.0g total fat; 0.0mg cholesterol;
790.0mg sodium; 43.0g carbohydrates; 2.0g fiber; 34.0g protein.
Recipe Source
Source: Nestlé

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Slow Cooked Chicken with Potatoes
Potatoes, yams and chicken are combined in a lightly spicy long-simmered sauce. Prepare
this meal in the morning and let simmer all day to bring out the flavor.

2 potatoes, peeled and sliced


2 yams, peeled and sliced
2 (3½-lb.) fresh whole chickens, cut up
1 (14.5-oz.) can whole tomatoes, drained and crushed
1 jalapeño pepper, seeded and diced
1 tsp salt
1/2 tsp ground black pepper
1 1/2 cups water
1 (10-oz.) package frozen peas
In a slow cooker or crockpot, layer potatoes, yam, chicken and tomatoes; add green chili
pepper. Sprinkle with salt and pepper. Add water.
Cover and cook five hours on low.
Add peas and heat thoroughly 10 minutes more. Serve hot.
Serves 8
Preparation time: 20 minutes
Cooking time: 310 minutes
Nutrition Facts
Nutrition (per serving):

560.0 calories; 45% calories from fat; 28.0g total fat; 0.0mg cholesterol;
560.0mg sodium; 21.0g carbohydrates; 4.0g fiber; 53.0g protein.
Recipe Source
Source: Nestlé

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Speedy Smoked Chicken Mexican Pizza
Smoked chicken and Roasted Garlic Salsa make for an exceptional flavor combination.
This is sure to please the pizza lovers in your family. Add a tall glass of Perrier and your
favorite deli salad for a quick yet satisfying meal.

1 (12-inch) prepared pizza crust


1 cup salsa prima roasted garlic
8 oz smoked chicken, shredded
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/2 tsp red pepper flakes
Preheat oven to 400°F.
Spread salsa evenly over pizza crust. Sprinkle chicken over salsa.
Top pizza with Monterey Jack cheese and cheddar cheese. Sprinkle with red pepper
flakes.
Bake for 13 to 15 minutes or until cheese is melted and golden brown.
Serves 6
Preparation time: 5 minutes
Cooking time: 15 minutes
Nutrition Facts
Nutrition (per serving):

308.4 calories; 27% calories from fat; 9.4g total fat; 28.5mg cholesterol;
1176.0mg sodium; 233.1mg potassium; 38.8g carbohydrates; 0.7g fiber; 1.4g sugar;
16.4g protein.
Recipe Source
Source: Nestlé

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Stouffer's Chicken Alfredo Over Baked Potatoes
For a hearty meal that's quick and easy top two steaming hot baked potatoes with our
Chicken Alfredo. Add a prepackaged salad and your favorite dressing, and dinner's ready
in a flash.

1 (25-oz.) package Stouffer's ® frozen Skillet


Sensations Chicken Alfredo, prepared according
to package directions
4 potatoes, baked and split in half

Pour chicken alfredo over baked potatoes.


Serves 2
Cooking time: 45 minutes
Nutrition Facts
Nutrition (per serving):

534.8 calories; 6% calories from fat; 4.0g total fat; 22.4mg cholesterol; 453.0mg sodium;
2663.4mg potassium; 105.8g carbohydrates; 10.9g fiber; 4.8g sugar; 21.0g protein.
Recipe Source
Source: Nestlé

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Sweet and Sour Chicken
1 Carrot; in chunks
1 Green pepper; cubed
1 Medium onion; quartered
2 Tbs Tapioca; quick-cooking
4 Chicken breasts- boned; cut
8 oz Pineapple chunks; canned
1/3 cup Dark brown sugar; packed
1/3 cup Red wine vinegar
1 Tbs Soy sauce
1 tsp Chicken bouillon; instant
1/2 tsp Garlic powder
2 Tbs Ginger-root; fresh; minced
1 tsp Dried cilantro or 10 leaves
Rice; hot cooked
Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken
atop Vegetables. Combine all other ingredients. except rice in a small bowl. Pour over
chicken.
Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve
over rice. Leftovers can be reheated in microwave. To cook in oven Put vegetables in
bottom of a greased pan. Sprinkle Vegetables. with tapioca. Add chicken to pan.
Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan
tightly with foil. Bake in 300º Foven for 2 hours. Serve over rice.
Serves 5
Nutrition Facts
Nutrition (per serving):

467.5 calories; 5% calories from fat; 2.9g total fat; 109.6mg cholesterol;
339.1mg sodium; 1005.0mg potassium; 65.2g carbohydrates; 5.0g fiber; 39.9g sugar;
46.8g protein.
Recipe Source
Source: Culinary Café

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Tropical Pineapple Chicken
Pineapple, banana and a splash of lime juice flavor this light and fruity chicken dish, but
onions, bell pepper and garlic counteract the sweetness for a delightful contrast of tones
and textures. This is a wonderful summer dish to eat on the patio!

8 oz wide egg noodles


3/4 lb fresh boneless, skinless chicken breasts, thickly sliced
1 yellow onion, peeled and chopped
1/2 cup sliced green onion
1/2 green bell pepper, seeded and sliced
2 clove garlic, crushed
1/2 banana, peeled and sliced
1/2 cup low-sodium chicken broth
1 (8-oz.) can pineapple chunks, undrained
1 tsp lime juice
1/4 tsp salt
1/8 tsp ground black pepper
Cook pasta according to package directions; drain and keep warm.
Meanwhile, spray a deep, nonstick skillet with vegetable cooking spray. Heat skillet over
medium-high heat. Add chicken and cook evenly until golden brown, 2 to 4 minutes.
Add onion, green onion, bell pepper and garlic. Sauté until bell pepper is crisp-tender,
stirring frequently. Stir in banana, broth, pineapple with juice and lime juice. Reduce heat
to low.
Just before serving stir in pasta and toss to mix. Season with salt and pepper to taste.
Serve immediately.
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Nutrition Facts
Nutrition (per serving):

350.0 calories; 7% calories from fat; 3.0g total fat; 0.0mg cholesterol; 230.0mg sodium;
53.0g carbohydrates; 4.0g fiber; 28.0g protein.
Recipe Source
Source: Nestlé

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Weeknight Chicken Potpie
1/3 cup butter or margarine
1/3 cup flour
3/4 cup chopped peeled onion
1/2 tsp salt
1/4 tsp ground black pepper
1 (14.5-oz.) can chicken broth
2/3 cup 2% milk
3 cups diced cooked chicken
3 cups frozen peas and carrots
1 (9-in.) double pie crust
Preheat oven to 425°F. Grease a 2-quart casserole dish.
Heat butter in a large saucepan over medium heat. When melted, whisk in flour and cook
for 1 minute, whisking constantly. Add onion, salt and pepper and cook until onion is
tender, about 4 minutes. While whisking, pour chicken broth and milk into pan in a slow,
steady stream. Bring to a boil, reduce heat and simmer for 1 minute. Stir in chicken, peas
and carrots, mix well and remove from heat.
Roll out a little over half of the pie crust and fit into the bottom and up the sides of
prepared dish. Pour chicken mixture into crust. Roll out remaining crust and place over
filling. Pinch crusts together to seal and crimp as desired. Cut decorative slits into top
crust to allow steam to escape. Bake for 35 minutes, or until golden brown. Serve warm.
Serves 6
Preparation time: 15 minutes
Cooking time: 41 minutes
Nutrition Facts
Nutrition (per serving):

490.0 calories; 48% calories from fat; 27.0g total fat; 0.0mg cholesterol;
960.0mg sodium; 37.0g carbohydrates; 3.0g fiber; 27.0g protein.
Recipe Source
Source: Nestlé

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White Chicken Chili
1 lb dry white beans
6 cups chicken broth
2 garlic cloves, crushed
1 1/2 onion, chopped
8 oz green chili peppers, chopped
2 tsp cumin
1 1/2 tsp oregano
1 tsp cloves
1/4 tsp cayenne pepper
4 cups chopped cooked chicken
3 cups chicken broth
In a large kettle combine dry white beans, chicken broth, crushed garlic cloves, and 1
chopped onion. Bring to a boil, reduce the heat, and simmer, covered, until the beans are
tender, about 2 to 3 hours.
In a large skillet, saute 1 cup chopped onions until tender. Add chopped green chili
peppers, cumin, oregano, cloves, and cayenne pepper; mix thoroughly. Add cooked,
chopped chicken and chicken broth. Simmer for 1 hour.
Serves 8
Preparation time: 10 minutes
Cooking time: 240 minutes
Nutrition Facts
Nutrition (per serving):

251.1 calories; 10% calories from fat; 3.0g total fat; 0.0mg cholesterol;
1363.2mg sodium; 1328.0mg potassium; 36.4g carbohydrates; 8.8g fiber; 2.2g sugar;
20.3g protein.
Recipe Source
Source: Nestlé

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Artichoke Dip
1 jar (6 oz) marinated artichoke hearts
2 Tbs canned diced green chiles
1/4 cup mayonnaise
1 cup (4 oz) shredded cheddar cheese
Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2- or 4-cup electric
slow cooker, combine artichokes, chiles, mayonnaise, and cheese.
Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix
ingredients, then blend in 1/2 to 1 tablespoon of the reserved artichoke marinade to give
mixture a good dipping consistency. Serve hot.
Serves 6
Nutrition Facts
Nutrition (per serving):

53.0 calories; 55% calories from fat; 3.3g total fat; 2.5mg cholesterol; 129.8mg sodium;
106.5mg potassium; 5.7g carbohydrates; 1.6g fiber; 0.7g sugar; 1.1g protein.
Recipe Source
Source: Culinary Café

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Basil and Bean Soup
1/2 lb dried white kidney beans or great northern beans
1 lb lean stewing meat, cut in 1" cubes
2 small zucchini (unpeeled), diced
2 turnips, peeled and diced
1 large potato, peeled and diced
2 stalks celery, sliced
2 medium onions, chopped
28 oz can whole tomatoes
2 tsp leaf basil
1/8 tsp crushed red pepper
1 dash salt, or to taste
2 Tbs olive oil
Completely soften beans. Combine all ingredients in crock pot; add water to cover and
mix well.
Cover and cook on high setting for 3 hours, Then turn to low setting for 8 to 14 hours (or
cook entire time on high setting for 5 to 7 hours).
Serves 6
Nutrition Facts
Nutrition (per serving):

481.7 calories; 50% calories from fat; 26.9g total fat; 55.9mg cholesterol;
310.3mg sodium; 1401.3mg potassium; 39.9g carbohydrates; 10.4g fiber; 9.6g sugar;
22.5g protein.
Recipe Source
Source: Culinary Café

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Boston Baked Beans
1 lb dried navy beans
2 onions, chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup catsup
1/4 lb bacon, diced
1 Tbs salt
1 1/2 tsp dry mustard
1/4 tsp pepper
Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water
and stir to blend. Cover and cook on low 10 to 12 hours.
Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a
good dash of Worchestershire sauce.
Serves 8
Nutrition Facts
Nutrition (per serving):

343.8 calories; 18% calories from fat; 7.1g total fat; 9.3mg cholesterol;
1121.2mg sodium; 930.3mg potassium; 58.7g carbohydrates; 13.2g fiber; 24.6g sugar;
13.7g protein.
Recipe Source
Source: Culinary Café

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Cornish Hens with Cherry Sauce
4 Cornish Hens
1 (6 oz) package Stove Top cornbread stuffing
1.5 cups hot water
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup red currant jelly
1/4 cup pitted dried red cherries, coarsely chopped
2 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground allspice
Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing
mix with seasoning packet, water, and 1/4 cup of margarine/butter. Stuff hens and place
on rack in slow cooker.
In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice,
salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 cup sauce.
Brush remaining sauce on hens in cooker.
Cover and cook on low 6-7 hours. Serve whole or cut hens in half with kitchen shears.
Spoon reserved sauce over hens at serving time.
Serves 4
Nutrition Facts
Nutrition (per serving):

1051.9 calories; 56% calories from fat; 66.3g total fat; 358.1mg cholesterol;
1235.5mg sodium; 905.1mg potassium; 48.7g carbohydrates; 17.5g fiber; 0.2g sugar;
62.4g protein.
Recipe Source
Source: Culinary Café

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French Dip Sandwich
5 lb boneless rump roast
1 Tbs garlic powder
1/2 tsp seasoned salt
1/4 tsp cayenne
1/2 tsp oregano
1/2 tsp rosemary
2 beef bouillon cubes
1 onion; chop fine
1 to 2 cans onion soup or beef broth
Put all in slow cooker. Cook SLOW 8 to 10 hours or HIGH 4 to 6 hours.
If gravy is too thin mix cornstarch with some of gravy. Heat until thickened.
Slice thin and serve on French bread or French rolls.
Serves 6
Nutrition Facts
Nutrition (per serving):

1152.1 calories; 72% calories from fat; 92.2g total fat; 264.7mg cholesterol;
961.0mg sodium; 1174.4mg potassium; 6.9g carbohydrates; 0.9g fiber; 2.5g sugar;
69.3g protein.
Recipe Source
Source: Culinary Café

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Honey Mint Glazed Lamb
1 cup honey
1/2 cup dry white wine
4 Tbs minced fresh mint
salt to taste
pepper to taste
1 lbs boneless leg of lamb, (2 whole legs)
Combine honey, wine and mint; mix well.
Season cut side of boned lamb with salt and pepper, then spread with honey mixture; roll
and tie lamb. Brush outer surface with honey mixture.
Roast on a rack in shallow baking pan at 325°F 1 to 1-1/2 hours or to 160°F on meat
thermometer for medium doneness.
Baste every 15 minutes.
Let stand 10 to 15 minutes before slicing.
Serves 4
Nutrition Facts
Nutrition (per serving):

431.3 calories; 12% calories from fat; 5.8g total fat; 74.8mg cholesterol;
150.7mg sodium; 401.4mg potassium; 70.4g carbohydrates; 0.4g fiber; 69.6g sugar;
23.7g protein.
Recipe Source
Source: National Honey Board

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Honey-Glazed Lamb and Zucchini Gratin
8 lamb chops
4 Tbs olive oil, divided
3 cups diced onion
3 cups diced zucchini
2 cups diced fresh tomatoes
4 Tbs chopped fresh mint, divided
2/3 cup honey
2 tsp ground cumin
1 tsp minced garlic
Salt to taste
Pepper to taste
Season lamb chops with salt and pepper. Heat 2 Tbsp. olive oil in a skillet over medium-
high heat. Brown chops 5 to 7 minutes on each side; remove from pan and keep warm.
Drain fat, leaving any browned bits.
Add remaining oil and onion; cook over medium heat until softened. Stir in zucchini and
cook until tender-crisp.
Stir in tomatoes and 2 Tbsp. mint; cook about 1 minute.
Meanwhile, in small saucepan, combine honey, remaining mint, cumin, garlic, 1/4 tsp.
salt, and pepper to taste. Cook over low heat until honey is thinned.
To serve, spoon vegetable mixture onto a plate, top with lamb chop and drizzle with
honey glaze.
Serves 8
Nutrition Facts
Nutrition (per serving):

499.3 calories; 51% calories from fat; 28.5g total fat; 98.3mg cholesterol;
118.5mg sodium; 804.1mg potassium; 33.1g carbohydrates; 2.1g fiber; 27.8g sugar;
29.1g protein.
Recipe Source
Source: National Honey Board

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Balsamic Pork Chops
8 boneless pork chops, about ¾-inch thick
12 oz (1 ½ cups) balsamic vinaigrette dressing

Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and
refrigerate for 2 to 24 hours.
Prepare medium-hot grill.
Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops
directly over heat for about 8 to 10 minutes, turning once.
Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to
three days.
Serves 8
Nutrition Facts
Nutrition (per serving):

220.0 calories; 32% calories from fat; 7.0g total fat; 0.0mg cholesterol; 210.0mg sodium;
6.0g carbohydrates; 27.0g protein.
Recipe Source
Source: National Pork Board

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Barbecue Pork Skillet
4 pork chops, 3/4-inch thick
1 tsp vegetable oil
1/4 cup Italian dressing
1/4 cup barbeque sauce

Heat oil in large nonstick skillet; brown chops on one side over medium-high heat.
Turn chops and add remaining ingredients to pan, stirring to blend.
Cover and simmer for 5-8 minutes, until chops are tender.
Serves 4
Nutrition Facts
Nutrition (per serving):

180.0 calories; 36% calories from fat; 7.0g total fat; 0.0mg cholesterol; 430.0mg sodium;
3.0g carbohydrates; 25.0g protein.
Recipe Source
Source: National Pork Board

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Gingered Pork with Peanut Sauce
A complete meal, this skillet dish features stir-fried Thai-seasoned pork tenderloin pieces,
popular Ramen noodles, and fresh spinach. Add only fresh fruit to the menu.

1 lb pork tenderloin
1 3-ounce package pork-flavored Oriental
noodles
2 tsp vegetable oil
1/2 tsp red pepper flakes
1 tsp grated fresh ginger root
1/4 cup peanut butter
2 Tbs soy sauce
2 cups torn spinach, washed and drained
1/4 cup sliced green onions

Cut tenderloin into ¼-inch slices, cut each slice in half.


Cook noodles as directed on package; drain, reserving cooking water, and keep warm.
Heat oil in a heavy skillet over high heat; add pork, red pepper flakes and ginger.
Cook and stir until pork is done, about 4-5 minutes.
Remove pork and keep warm.
Blend peanut butter, ½ cup reserved cooking water and soy sauce; heat and stir until hot,
adding more cooking water, if needed.
Toss cooked pork, noodles, spinach and green onions with peanut sauce.
Serves 4
Nutrition Facts
Nutrition (per serving):

290.0 calories; 50% calories from fat; 17.0g total fat; 0.0mg cholesterol;
730.0mg sodium; 8.0g carbohydrates; 29.0g protein.
Recipe Source
Source: National Pork Board

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Ham with Fruit Glaze
Most fully-cooked hams in the market have easy-to-follow directions for heating, making
it easier to serve ham for any occasion. So why wait for a holiday? Serve this ham with
scalloped pototoes, grean beans and fresh strawberries or other seasonal fruit.

1 2-1/2 lb fully-cooked smoked boneless ham


1/2 cup fruit preserves (such as peach or apricot)
1 Tbs prepared mustard

Heat ham in oven according to package directions. In small bowl, stir together preserves
and mustard. Brush over sides of ham during last 15-20 minutes of heating.
Slice enough ham to serve; wrap and refrigerate leftovers for up to 3 days.
Serves 8
Nutrition Facts
Nutrition (per serving):

170.0 calories; 15% calories from fat; 3.0g total fat; 0.0mg cholesterol;
1480.0mg sodium; 15.0g carbohydrates; 21.0g protein.
Recipe Source
Source: Culinary Café

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Honey Garlic Pork Chops
This elegant yet simple recipe from Sweetened Naturally with Honey cuts the fat, not the
flavor. Versatile, wholesome honey adds its golden touch to this and every dish.

4 boneless center-cut lean pork chops (about 4


ounces each)
1/4 cup lemon juice
1/4 cup honey
2 Tbs soy sauce
1 Tbs dry sherry
2 cloves garlic, minced

Combine all ingredients except pork chops in small bowl.


Place pork in shallow baking dish; pour marinade over pork.
Cover and Refrigerate 4 hours or overnight. Remove pork from marinade.
Heat remaining marinade in small saucepan over medium heat to simmer.
Broil pork 4 to 6 inches from heat source 12 to 15 minutes, turning once during cooking
and basting frequently with marinade. (May also be grilled.)
Serves 4
Nutrition Facts
Nutrition (per serving):

189.2 calories; 10% calories from fat; 2.2g total fat; 51.2mg cholesterol;
472.6mg sodium; 498.1mg potassium; 20.3g carbohydrates; 0.2g fiber; 17.9g sugar;
21.5g protein.
Recipe Source
Source: National Honey Board

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Mixed Mushroom and Pork Skillet Dinner
1 lb fresh portabellas and/or shiitakes
3 Tbs divided vegetable oil
1 lb pork tenderloin, cut in 2-inch pieces
2 lg red and/or yellow peppers, cut in 2-inch pieces
1 med onion, cut in 1-inch pieces
1/2 tsp dried thyme leaves, crushed
1 tsp salt
1/4 tsp ground black pepper
3/4 cup dry white wine or water
2 tsp cornstarch
Trim and cut portabellas in large pieces; remove and discard shiitake stems and cut caps
in halves; reserve. In a large nonstick skillet, over medium heat, heat 2 tablespoons oil
until hot. Add pork; cook, stirring frequently, until it loses its pink color, 8 to 9 minutes;
remove to plate and keep warm.
To the skillet, add remaining 1 tablespoon oil; add peppers, onion and prepared
mushrooms; cover and simmer until vegetables are tender, about 10 minutes.
In a small bowl, combine cornstarch, thyme, and the salt and pepper with 3/4 cup water;
stir into mushroom mixture along with the wine. Cook uncovered, stirring often, until
sauce is clear and slightly thickened, 3 to 4 minutes. Return pork to skillet; heat only until
hot.
Serves 4
Nutrition Facts
Nutrition (per serving):

451.9 calories; 42% calories from fat; 21.5g total fat; 119.8mg cholesterol;
672.6mg sodium; 1158.0mg potassium; 15.3g carbohydrates; 3.4g fiber; 6.5g sugar;
42.7g protein.
Recipe Source
Source: The Mushroom Council

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Ben's Turkey Burger
1-1/2 lbs ground turkey
3 Tbs sweet onion finely chopped
2 cloves garlic freshly minced
1/4 tsp black pepper freshly ground
1 cup cheddar cheese shredded
1/2 cup button mushrooms sliced thin
6 slices turkey bacon crisply cooked and crumbled
1 green onion finely chopped
1/4 cup mayonnaise
In a bowl, combine ground turkey, sweet onion, garlic and pepper; mix well. Shape into 6
patties.
In a small bowl, combine cheese, mushrooms, cooked bacon, green onion and
mayonnaise; mix well.
Broil or grill burgers 4-6 inches from the flame, over medium temperature or coals for
about 10-12 minutes, turning once.
During the last several minutes of cooking, spoon 1/4 cup cheese topping on each burger.
Continue cooking until the cheese is melted.
Serves 6
Nutrition Facts
Nutrition (per serving):

247.2 calories; 55% calories from fat; 15.4g total fat; 104.6mg cholesterol;
361.5mg sodium; 332.0mg potassium; 3.9g carbohydrates; 0.3g fiber; 1.0g sugar;
22.4g protein.
Recipe Source
Source: The National Turkey Federation

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Bits O' Turkey Ham Loaf
1 cup quick cooking oats
2 Tbs dried parsley
1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp ground allspice
1/8 tsp pepper
1 lb ground turkey
1 Package (8 ounces) turkey ham cut into 1/4-inch cubes
1/2 lb mushrooms coarsely chopped
3/4 cup chopped onion
2 Cloves garlic minced
1 Egg beaten
1 tsp hot pepper sauce
Vegetable cooking spray
In large bowl combine oats, parsley, thyme, salt, allspice and pepper. Mix in ground
turkey, turkey ham, mushrooms, onion, garlic, egg and hot sauce.
In 9-inch pie plate, lightly coated with vegetable cooking spray, shape turkey mixture
into 6-X 3-inch round loaf. Bake at 350 degrees F. 50 to 60 minutes or until meat
thermometer reaches 160 degrees F., juices are clear and meat is no longer pink in center.
Serves 6
Nutrition Facts
Nutrition (per serving):

241.0 calories; 37% calories from fat; 10.0g total fat; 0.0mg cholesterol;
666.0mg sodium; 13.0g carbohydrates; 25.0g protein.
Recipe Source
Source: The National Turkey Federation

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Buffalo Turkey Wings
4-1/2 lbs turkey wings
3/4 cup all-purpose flour
1/2 tsp salt
1 tsp cayenne pepper
As needed vegetable oil
1/3 cup unsalted butter melted
2 Tbs distilled white vinegar
2 Tbs hot red pepper sauce
18 celery sticks
As needed blue cheese dressing
Cut off wing tips and reserve for another use. Cut remaining wings into 2 pieces at joint.
Combine flour, salt and cayenne pepper on a plate. Dust wings in flour mixture, shaking
off excess.
Heat 1-1/2 inches of oil in a large heavy skillet over medium heat. Add wings in a single
layer and fry for 10 minutes, turning once, until browned. Drain on paper towels. Repeat
with remaining wings.
Combine butter, vinegar and hot pepper sauce in a small bowl. Place wings in a large
baking pan; drizzle sauce over wings.
Bake wings in a 375 degree F. oven for 1 hour, turning once and basting occasionally
with sauce, until wings are browned.
Serve with celery sticks and blue cheese dressing.
Serves 6
Nutrition Facts
Nutrition (per serving):

287.6 calories; 64% calories from fat; 21.3g total fat; 46.1mg cholesterol;
426.6mg sodium; 444.9mg potassium; 17.1g carbohydrates; 2.7g fiber; 2.9g sugar;
8.2g protein.
Recipe Source
Author: Shady Brook Farm
Source: The National Turkey Federation

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Thanksgiving Joes
1 lb ground turkey
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 Bottle (12 ounces) chili sauce
2 Tbs prepared mustard
1 Can (8 ounces) jellied cranberry sauce
6 Buns (6-inches each)
In large skillet, over medium-high heat, saute turkey, onion, celery, and green pepper 5 to
7 minutes, or until turkey is no longer pink. Drain and return mixture to skillet.
Add chili sauce, mustard, and cranberry sauce; stir and bring to boil. Reduce heat to
medium-low and simmer 25 to 30 minutes, or until mixture is heated throughout. Serve
on toasted buns.
Serves 6
Nutrition Facts
Nutrition (per serving):

426.0 calories; 22% calories from fat; 11.0g total fat; 0.0mg cholesterol;
1217.0mg sodium; 62.0g carbohydrates; 21.0g protein.
Recipe Source
Source: The National Turkey Federation

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Turkey and Green Bean Almondine
Create a new family favorite by pairing classic Green Bean Casserole with tender chunks
of turkey and croutons.

1 (36-oz.) package Stouffer's® frozen Family


Style Favorites Green Bean Mushroom Casserole,
defrosted according to package directions
3 cups diced, cooked turkey or chicken
3 cups seasoned croutons
1/2 cup milk
2 tsp Dijon mustard
1/2 cup shredded Swiss cheese
1/4 cup sliced almonds

Preheat oven to 400° F.


Combine green bean mushroom casserole, turkey, croutons, milk and mustard in large
bowl; transfer to a 13 x 9-inch baking dish. Top with almonds.
Bake for 30 to 35 minutes or until heated through.
Serves 8
Preparation time: 10 minutes
Cooking time: 45 minutes
Nutrition Facts
Nutrition (per serving):

433.1 calories; 59% calories from fat; 28.7g total fat; 165.3mg cholesterol;
2079.9mg sodium; 352.4mg potassium; 19.5g carbohydrates; 1.2g fiber; 3.6g sugar;
24.2g protein.
Recipe Source
Source: Nestlé

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Turkey Bacon Quiche in Tater Skins
4 Baking potatoes baked and slightly cooled
4 Eggs
8 Slices turkey bacon cooked and crumbled
1/4 cup chopped green onions
1/4 cup chopped green pepper
1 Jar (2 ounces) pimientos drained
1/2 cup grated reduced-fat Cheddar cheese
Slice potatoes in half, lengthwise. Scoop out center of potato to within 1/4-inch of potato
skin. Reserve potato for other use.
In medium-size bowl, combine eggs, bacon, green onion, green pepper and pimiento.
Spoon turkey mixture evenly into potato shells and sprinkle 1 tablespoon cheese over
each shell.
Bake 15 to 20 minutes at 350 degrees F.
Serves 8
Nutrition Facts
Nutrition (per serving):

153.0 calories; 36% calories from fat; 6.0g total fat; 0.0mg cholesterol; 275.0mg sodium;
15.0g carbohydrates; 9.0g protein.
Recipe Source
Source: The National Turkey Federation

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Turkey Breast with Spicy Orange Sauce
1/2 cup orange marmalade
1-1/2 tsp horseradish or to taste
3/4 lb fully-cooked oven roasted turkey breast sliced
In small saucepan, over medium-high heat, combine marmalade and horseradish; heat
until warm.
Serve sauce over turkey.
Serves 4
Nutrition Facts
Nutrition (per serving):

197.0 calories; 13% calories from fat; 3.0g total fat; 0.0mg cholesterol; 659.0mg sodium;
28.0g carbohydrates; 17.0g protein.
Recipe Source
Source: The National Turkey Federation

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Turkey Breast with Sweet and Sour Apricot Glaze
1 turkey breast (4-6 pounds)
1/4 cup apricot preserves
1/2 Tbs Dijon-style mustard
In (13 x 9 x 2 inch) roasting pan, place turkey breast on rack. Bake, uncovered, 325
degrees (Fahrenheit) 2 to 2-1/2 hours or until meat thermometer registers 170 to 175
degrees (Fahrenheit) in deepest part of breast.
In small bowl combine preserves and mustard. Brush glaze over breast during final 15
minutes of cooking.
Serves 20
Nutrition Facts
Nutrition (per serving):

172.0 calories; 32% calories from fat; 6.0g total fat; 0.0mg cholesterol; 56.0mg sodium;
3.0g carbohydrates; 25.0g protein.
Recipe Source
Source: The National Turkey Federation

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Turkey Nacho Pie
1/4 lb boneless white or dark turkey meat cut into 1-inch
cubes
1 tsp vegetable oil
2 Tbs onion chopped
2 Tbs green pepper chopped
1/4 cup chunky salsa
1/8 tsp garlic powder
1/4 tsp chili powder
2 Tbs no-salt corn chips crushed
1 Tbs reduced-fat Cheddar cheese shredded
In small skillet over medium heat, saute turkey in 1/2 teaspoon oil 2 to 3 minutes or until
no longer pink; remove and set aside. Add remaining oil, onion and green pepper to
skillet and saute until onion is translucent and green pepper soft.
Fold in turkey, salsa, garlic and chili powders. Pour into a 1-3/4 cup casserole. Top with
corn chips and cheese.
In toaster oven or conventional oven, broil casserole about 2 to 3 minutes or until cheese
melts.
Serves 1
Nutrition Facts
Nutrition (per serving):

276.0 calories; 37% calories from fat; 11.0g total fat; 0.0mg cholesterol;
763.0mg sodium; 13.0g carbohydrates; 29.0g protein.
Recipe Source
Source: The National Turkey Federation

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Turkey Noodle Dinner
2-1/2 lbs turkey thighs skin removed
turkey broth or reduced-sodium chicken bouillon
1 tsp poultry seasoning
1/2 tsp pepper
6 oz dry broad egg noodles
1 Can (10-3/4 ounces) reduced-sodium cream of mushroom
soup
In medium saucepan combine thighs, broth, poultry seasoning, pepper and salt. Cover
and bring to boil; simmer for 1-1/4 to 1-1/2 hours, or until meat thermometer registers
170-175 degrees F.
Remove thighs, add noodles; bring mixture to a boil and simmer, uncovered, for 10
minutes.
Meanwhile, using 2 forks, remove meat from bones, shredding into medium size pieces.
Blend mushroom soup into noodle mixture. Stir in turkey. Simmer 10 to 15 minutes.
Serves 4
Nutrition Facts
Nutrition (per serving):

391.0 calories; 28% calories from fat; 12.0g total fat; 0.0mg cholesterol;
979.0mg sodium; 38.0g carbohydrates; 31.0g protein.
Recipe Source
Source: The National Turkey Federation

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Turkey Sausage and Eggplant Bake
1 small eggplant trimmed and cut into 12 1/3-inch thick slices
1 tsp salt
1 Tbs olive oil
1 small Clove garlic crushed
1 lb Italian turkey sausage, casing removed, cooked &
crumbled
1 Can (8 ounces) Italian-flavored tomato sauce
1 cup mozzarella cheese coarsely shredded
Sprinkle eggplant with salt and layer in a colander placed over a bowl; place plate on top
of eggplant to weigh it down; let stand one hour.
Dry eggplant slices with paper towels; arrange on baking sheet and brush with mixture of
olive oil and garlic.
Broil until golden, about 5 minutes per side. Arrange eggplant slices in a single, slightly
overlapping layer on the bottom of a buttered 9-inch pie plate.
Top with cooked sausage, drizzle with tomato sauce and sprinkle with cheese.
Bake in a preheataed 350 degree F. oven until cheese is melted. Serve warm.
Serves 4
Nutrition Facts
Nutrition (per serving):

445.4 calories; 63% calories from fat; 32.0g total fat; 113.3mg cholesterol;
1841.7mg sodium; 483.4mg potassium; 15.1g carbohydrates; 5.1g fiber; 3.1g sugar;
27.4g protein.
Recipe Source
Source: The National Turkey Federation

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Turkey Skillet Supper
1 Tbs olive oil
2 cloves fresh garlic minced
1 Tbs fresh lemon juice
1/4 tsp salt
1/2 tsp dried oregano
1 Tbs olive oil
12 oz cooked turkey, cut into strips
4 cups fresh spinach washed, dried and torn
8 oz fusilli pasta cooked and drained
2 cups cherry tomatoes halved
2 oz Feta cheese crumbled
As needed black olives drained and pitted
To prepare the dressing, combine 1 tablespoon oil, garlic, lemon juice, salt and oregano.
Heat oil in skillet. Stir-fry cooked turkey until golden brown. Season with salt and
pepper.
Add spinach; cover and steam until spinach is wilted. Combine remaining ingredients,
including dressing, in a large bowl and toss.
Add pasta mixture to turkey and stir to combine. Garnish with black olives, if desired.
Serves 4
Nutrition Facts
Nutrition (per serving):

640.7 calories; 19% calories from fat; 14.5g total fat; 49.2mg cholesterol;
1301.7mg sodium; 801.8mg potassium; 94.1g carbohydrates; 5.1g fiber; 3.8g sugar;
32.5g protein.
Recipe Source
Source: The National Turkey Federation

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Turkey Tacos
1 lb ground turkey
2 Tbs dried onion
1 Tbs chili powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper
10 Taco shells
1 to 2 Tomatoes chopped
2 to 3 Cups lettuce shredded
2/3 cup cheddar cheese grated
In a large skillet over medium-high heat, combine turkey, onions, chili powder, paprika,
cumin, oregano, salt, garlic powder and pepper.
Cook for 7 to 8 minutes or until turkey is no longer pink.
Spoon into taco shells; top each taco evenly with tomatoes, lettuce, and cheese.
Other optional toppings include: taco sauce, sour cream, guacamole, chopped or sliced
olives and chopped onions.
Serves 5
Nutrition Facts
Nutrition (per serving):

357.0 calories; 52% calories from fat; 21.0g total fat; 0.0mg cholesterol;
429.0mg sodium; 21.0g carbohydrates; 21.0g protein.
Recipe Source
Source: The National Turkey Federation

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Vegetable-Stuffed Turkey Loaf
1 lb ground turkey
1 Egg beaten
2/3 cup quick cooking oats
1/4 cup reduced-sodium chicken bouillon
3 Tbs chili sauce
1 Tbs dried minced onion
1 Tbs dried parsley
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/8 tsp pepper
1 Package (10 ounces) frozen mixed vegetables
thawed and well drained
2 Slices (1 ounce each) reduced-fat, reduced-
sodium American cheese
Additional chili sauce (optional)
1 Tbs dried minced onion minced
In medium-size bowl combine turkey, egg, oats, bouillon, chili sauce, onion, parsley,
Italian seasoning, garlic powder and pepper. Divide turkey mixture in half and set aside.
Coat an 8-X 4-X 2-3/8-inch loaf pan with non-stick cooking spray. Press one half of
turkey mixture into loaf pan. Top turkey layer with vegetables. Top vegetable layer with
cheese slices. Press remaining turkey mixture into loaf pan, sealing all edges.
Bake at 350 degrees F. 50 to 60 minutes or until turkey loaf is no longer pink in center.
Allow to stand 5 minutes; unmold turkey loaf onto a plate. Garnish with additional chili
sauce, if desired.
Serves 6
Nutrition Facts
Nutrition (per serving):

211.0 calories; 38% calories from fat; 9.0g total fat; 0.0mg cholesterol; 523.0mg sodium;
12.0g carbohydrates; 20.0g protein.
Recipe Source
Source: The National Turkey Federation

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Black Olive and Avocado Quesadilla
1 6-ounce can pitted ripe black olives (about 1 1/3 cups)
1 firm-ripe California avocado
1 small red bell pepper
1/3 cup chopped fresh cilantro sprigs
2 Tbs finely chopped red onion
1 1/2 Tbs fresh lime juice
4 6- to 7-inch flour tortillas
1/2 tsp vegetable oil
1 1/3 cups grated pepper Jack cheese (about 5 ounces)
Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve, pit, and peel
avocado and finely chop avocado and bell pepper. In a bowl stir together olives, avocado,
bell pepper, cilantro, onion, and lime juice.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas
2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil
until pale golden.
Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling,
about 30 seconds.
Divide olive mixture among tortillas and cut each tortilla into 4 wedges.
Serves 4
Nutrition Facts
Nutrition (per serving):

380.2 calories; 58% calories from fat; 25.7g total fat; 33.5mg cholesterol;
784.8mg sodium; 405.6mg potassium; 26.3g carbohydrates; 6.2g fiber; 2.6g sugar;
13.5g protein.
Recipe Source
Source: Culinary Café

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Portabella Harvest Pitas
4 medium (about 3 ounces each) portabella mushroom caps,
gills removed
1/2 cup (appr.) Bottled balsamic vinaigrette, as needed
3 cups fresh spinach leaves, trimmed and torn
1 large carrot, coarsely grated (about 1/2 cup)
4 large (7 inch) whole-wheat pita pockets, warmed
8 oz sharp Cheddar cheese, sliced
1 small tart apple, peeled, cored and thinly sliced
1/4 cup shelled, toasted and salted pumpkin seeds or walnuts,
toasted
Over medium heat, heat a grill pan or 12-inch skillet. Generously brush both sides of
mushrooms with vinaigrette. Grill mushrooms until tender and liquid evaporates, about
10 minutes, turning once; drain on paper towels and slice.
In a medium bowl, combine spinach and carrot; toss with 3 tablespoons of the vinaigrette.
Cut off 1/3 of each pita; open with fingertips. Spoon spinach-carrot mixture, mushrooms,
cheddar, apple and pumpkin seeds into pita pockets, dividing evenly.
Serves 4
Nutrition Facts
Nutrition (per serving):

628.4 calories; 52% calories from fat; 37.4g total fat; 59.5mg cholesterol;
757.6mg sodium; 1205.3mg potassium; 54.1g carbohydrates; 9.0g fiber; 8.8g sugar;
26.1g protein.
Recipe Source
Source: The Mushroom Council

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Stuffed Chiles in Ranch Sauce
Chiles Rellenos, stuffed chiles are zesty and flavorful when prepared with Ranch sauce.
Filled with luscious cheese and coated in a rich beaten egg mixture these chiles in a thick
and chunky sauce will please everyone around your table.

1 Tbs vegetable oil


1 small onion, peeled and chopped
1 small red, green or yellow bell pepper, seeded
and chopped
1 clove garlic, peeled and finely chopped
1 (24-oz) jar Ortega® Thick & Chunky Salsa
1/2 cup water
1 Maggi® Chicken Bouillon Cubes
2 bay leaves
1 cinnamon stick, broken into several pieces
1/2 tsp crushed dried oregano
2 (7-oz) cans Ortega® Whole Green Chiles
8 oz Monterey Jack cheese, cut into 1x2-inch
strips
3 eggs, separated
3 Tbs all-purpose flour
For Ranch Sauce
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and
garlic; cook, stirring constantly, for 1 to 2 minutes or until onion is tender. Stir in salsa,
water, bouillon, bay leaves, cinnamon and oregano. Bring to a boil. Reduce heat to low;
cook for 10 to 15 minutes or until flavors are blended. Remove bay leaves and cinnamon
stick pieces.
For Stuffed Chiles
Stuff each chile (being careful not to break skins) with cheese. Beat egg whites in small
mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg
yolks and flour into egg whites until just combined.
ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4
minutes. Dip chiles in batter until well coated. Place in oil; fry, turning frequently with
tongs, until golden brown. Remove from skillet; place on paper towels to drain. Serve
with Ranch Sauce.
Serves 5
Preparation time: 10 minutes

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Nutrition Facts
Nutrition (per serving):

335.0 calories; 53% calories from fat; 20.3g total fat; 167.3mg cholesterol;
1609.3mg sodium; 700.8mg potassium; 22.7g carbohydrates; 6.3g fiber; 6.5g sugar;
19.0g protein.
Recipe Source
Source: Nestlé

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Pastas
Almost Instant Mushroom Sauce with Fettuccine
Baked Shells With Chicken and Mushrooms
Bayou Shrimp Fettuccine
Beef Ragout
Bow Tie Pasta Piquant
Broccoli Pesto Angel Hair
Couscous Pilaf
Ditalini with No-Cook Bean Sauce
Lickety-Split Linguine with Scallops and Tomatoes
Penne with Zucchini and Parmesan
Quick & Easy Lasagna
Rigatoni Mexicali
Rotini with Pork and Broccoli
Salad Bar Pasta Salad
Sicilian Stuffed Shells
Speedy Mushroom and Sausage Pasta
Speedy Ziti with Zesty Chicken
Stuffed Shells with Broccoli
Three Cheese Baked Ziti with Turkey Sausage
Tortellini with Mushroom and Garlic Sauce
Tortilla Lasagna
Turkey and Bow-Tie Pasta
Turkey Gorgonzola Pasta
Tuscan Turkey and Pasta Toss
Western Wagon Wheels
White Sauce

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Almost Instant Mushroom Sauce with Fettuccine
8 oz fettuccine (uncooked)
2 Tbs olive oil
1 lb fresh white mushrooms, sliced (about 5 cups)
1/2 cup sliced green onions (scallions)
1 tsp minced garlic
1 cup diced tomato
1/4 cup chopped fresh basil or 1 tablespoon dried basil,
crushed
1 tsp salt
1/2 cup lowfat ricotta cheese
Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid;
return pasta to pot. Meanwhile, in a large skillet heat oil until hot. Add mushrooms, green
onions and garlic; cook, stirring frequently, until mushrooms are tender, 5 to 6 minutes.
Stir in tomato, basil and salt; cook until tomato is just warm, about 1 minute. To pasta in
pot stir in ricotta cheese and enough cooking liquid to make a creamy sauce. Add
mushroom mixture; toss.
Serves 4
Nutrition Facts
Nutrition (per serving):

356.2 calories; 26% calories from fat; 10.7g total fat; 9.5mg cholesterol;
633.6mg sodium; 707.8mg potassium; 51.9g carbohydrates; 4.5g fiber; 3.7g sugar;
15.3g protein.
Recipe Source
Source: The Mushroom Council

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Baked Shells With Chicken and Mushrooms
Serve with fresh fruit garnished with mint and Nestle brownies for dessert. Try using bow
tie pasta for a more elegant look.

2 cups refrigerated Alfredo Sauce


1 lb medium shell pasta, prepared according to
pkg. directions
2 cups cooked diced chicken
1 cup frozen peas, defrosted
2 (4-oz.) cans sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs

Preheat oven to 350° F.


Combine pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart
baking dish. Combine cheese and breadcrumbs in small bowl; sprinkle over pasta
mixture.
Bake for 20 minutes.
Serves 8
Preparation time: 100 minutes
Cooking time: 30 minutes
Nutrition Facts
Nutrition (per serving):

325.8 calories; 37% calories from fat; 13.9g total fat; 67.5mg cholesterol;
584.9mg sodium; 207.2mg potassium; 29.7g carbohydrates; 2.7g fiber; 1.9g sugar;
20.5g protein.
Recipe Source
Source: Nestlé

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Bayou Shrimp Fettuccine
1/2 lb to 1 lb small shrimp, cooked in seasoned water, drained
1/2 cup butter, melted
1/2 tsp milled black pepper
1 lb noodles, cooked in salted water, drained
1/2 cup heavy cream, warmed
salt, to taste
Split shrimp lengthwise and place in a chafing dish with melted butter and pepper, and
saute' for 3 minutes.
Add fettuccine and toss with shrimp and butter. Add cream and toss gently to blend.
Serve immediately in warm soup bowls.
Serves 6
Nutrition Facts
Nutrition (per serving):

520.0 calories; 41% calories from fat; 24.3g total fat; 136.9mg cholesterol;
120.2mg sodium; 208.6mg potassium; 57.1g carbohydrates; 1.9g fiber; 0.0g sugar;
17.7g protein.
Recipe Source
Source: Culinary Café

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Beef Ragout
1 1/2 lb Top round, 1 inch thick
1 10 3/4 oz can Condensed cheddar cheese soup
1/4 cup Dried minced onion
3 Tbs Tomato paste
1/2 tsp Lemon pepper seasoning
2 cup Small mushrooms, halved
9 oz Frozen Italian green beans
1/2 cup Buttermilk
9 oz fettuccine
Trim fat from steak. Cut into 1 inch pieces. Spray a pan, heat over medium heat and cook
the steak, half at a time, until brown. Place meat in a 3 1/2 or 4 quart crockpot. Combine
soup, onion, tomato paste and lemon pepper in a medium bowl. Pour mixture over meat.
Add mushrooms. Cook on low setting for 8 to 10 hours (or high for 4 to 5 hours). Turn
heat to high. Add frozen green beans and buttermilk. Stir, cover and cook for 30 minutes
more. Meanwhile, cook fettuccine. Serve meat over fettuccine.
Serves 8
Nutrition Facts
Nutrition (per serving):

349.5 calories; 33% calories from fat; 12.9g total fat; 60.6mg cholesterol;
402.3mg sodium; 606.9mg potassium; 31.5g carbohydrates; 2.2g fiber; 2.4g sugar;
26.2g protein.
Recipe Source
Source: Culinary Café

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Bow Tie Pasta Piquant
2 medium tomatoes, diced
2 Tbs red wine vinegar
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 cup Butter
1 clove garlic, minced
1 1/2 cups fresh bread crumbs
8 oz bow tie pasta
2 cups shredded green cabbage
1/2 cup blanched slivered almonds, toasted
Toss together tomatoes, vinegar and basil; set aside.
Stir together olive oil, butter and garlic in skillet over medium heat; cook until bubbly.
Stir in bread crumbs; cook stirring constantly, until crumbs are golden brown. Remove
from heat.
Cook pasta in large pot of boiling water according to package directions; stir in shredded
cabbage during last minute of cooking. Drain.
Toss pasta with tomato mixture. Toss with bread crumb mixture and almonds. Serve at
once.
Serves 6
Nutrition Facts
Nutrition (per serving):

481.6 calories; 45% calories from fat; 25.0g total fat; 20.3mg cholesterol;
266.2mg sodium; 394.4mg potassium; 54.0g carbohydrates; 4.7g fiber; 4.5g sugar;
12.1g protein.
Recipe Source
Source: Almond Board of California

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Broccoli Pesto Angel Hair
Serve with tomato slices, warm garlic bread and a tall glass of cold Perrier water.

1 cup hot water


2 Maggi® Chicken Bouillon Cubes
1 (16-oz.) package frozen chopped broccoli, prepared
according to package directions
1/4 cup grated Romano or Parmesan cheese
1/4 cup fresh basil leaves
2 Tbs olive oil
2 large cloves garlic, peeled
1 (9-oz.) package Buitoni® refrigerated Angel Hair Pasta
Combine water and bouillon in small bowl; stir to dissolve.
Place broccoli, broth, cheese, basil, oil and garlic in food processor or blender; cover.
Process until smooth.
Prepare pasta according to package directions. Toss broccoli pesto with pasta. Season
with coarsely ground black pepper.
Serves 4
Preparation time: 15 minutes
Cooking time: 5 minutes
Nutrition Facts
Nutrition (per serving):

429.2 calories; 32% calories from fat; 15.6g total fat; 29.6mg cholesterol;
694.8mg sodium; 261.6mg potassium; 52.8g carbohydrates; 3.5g fiber; 1.1g sugar;
19.4g protein.
Recipe Source
Source: Nestlé

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Couscous Pilaf
1 Tbs olive oil
1 Tbs unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 tsp ground cumin
pinch of cayenne pepper
2/3 cups Israeli couscous, or one 10-ounce box medium-grain
couscous
1 1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs fresh flat-leaf parsley, coarsely chopped
If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using
regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan,
heat olive oil and butter over medium-low heat. Add onions and cook until lightly
browned, about 8 minutes. Stir in cumin and cayenne pepper, and sauté for 1 minute
more.
Stir in couscous, salt, pepper, and boiling water. Cover and simmer over low heat until
tender and water is absorbed, about 10 minutes. Add parsley.
Serves 2
Nutrition Facts
Nutrition (per serving):

345.0 calories; 33% calories from fat; 13.1g total fat; 15.3mg cholesterol;
1464.6mg sodium; 180.0mg potassium; 48.4g carbohydrates; 3.6g fiber; 1.3g sugar;
8.0g protein.
Recipe Source
Source: Culinary Café

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Ditalini with No-Cook Bean Sauce
1 lb Ditalini, Elbow Macaroni or other medium
pasta shape, uncooked
1 15-oz. can chick peas, drained and rinsed
1 cup thinly sliced celery hearts, with leaves
7 large ripe plum tomatoes, cored and quartered
1/2 cup chopped fresh basil or parsley
4 oz mozzarella cheese, diced (about 1 cup)
1 15-oz. can artichoke hearts packed in water,
drained and quartered
2 Tbs olive or vegetable oil
2 Tbs lemon juice
1 Tbs Dijon mustard
3/4 tsp salt
1/4 tsp freshly ground pepper
Cook pasta according to package directions.
While pasta is cooking, combine remaining ingredients in a mixing bowl. When pasta is
done, drain and add it to chick pea mixture and toss to mix.
Let stand 3 to 5 minutes and serve.
Serves 6
Nutrition Facts
Nutrition (per serving):

470.0 calories; 8% calories from fat; 4.0g total fat; 0.0mg cholesterol; 520.0mg sodium;
72.0g carbohydrates; 20.0g protein.
Recipe Source
Source: National Pasta Association

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Lickety-Split Linguine with Scallops and
Tomatoes
1 lb Linguine, Spaghetti or Thin Spaghetti, uncooked
1 28-oz. can crushed tomatoes in puree
12 oz small scallops, quartered
1/2 tsp hot red pepper flakes
5 Tbs chopped fresh parsley
1 tsp dried oregano
1 tsp dried basil
Salt to taste
Pepper to taste
1/4 cup grated Parmesan cheese
Prepare pasta according to package directions.
While pasta is cooking, heat tomatoes in a large saucepan until simmering. Simmer
scallops in sauce for 2 minutes. Stir in the hot red pepper flakes, parsley, oregano and
basil.
When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper, top
with Parmesan cheese and serve immediately.
Serves 4
Nutrition Facts
Nutrition (per serving):

671.0 calories; 6% calories from fat; 5.0g total fat; 0.0mg cholesterol; 196.0mg sodium;
115.0g carbohydrates; 38.0g protein.
Recipe Source
Source: National Pasta Association

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Penne with Zucchini and Parmesan
1 lb Penne, Mostaccioli or other medium pasta shape,
uncooked
1 lb medium zucchini
2 Tbs butter or margarine
1 Tbs olive or vegetable oil
1 large clove garlic, minced
1/4 tsp hot red pepper flakes or to taste
2/3 cup freshly grated Parmesan cheese
Grated Parmesan cheese to taste
Cook pasta according to package directions. While pasta is cooking, grate zucchini.
Heat butter and oil together in large skillet until mixture begins to bubble. Add grated
zucchini and cook about 3 minutes. Add garlic and cook 1 more minute, stirring
constantly. Stir in hot pepper flakes and 2/3 cup of grated Parmesan cheese. Heat 1
minute more.
When pasta is done, drain well. Toss skillet mixture with pasta. Top with additional
Parmesan, if desired.
Serves 4
Nutrition Facts
Nutrition (per serving):

812.0 calories; 19% calories from fat; 17.0g total fat; 0.0mg cholesterol; 77.0mg sodium;
133.0g carbohydrates; 30.0g protein.
Recipe Source
Source: National Pasta Association

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Quick & Easy Lasagna
12 oz ground beef
2-1/2 cups spaghetti sauce
6 lasagna noodles
1-1/2 cups cottage cheese
1-1/2 cups shredded mozzarella cheese (6 ounces)
2 Tbs grated Parmesan cheese (optional)
Cook meat in a large skillet over medium-high heat until no pink color is left in meat,
stirring occasionally with a wooden spoon and breaking up the meat. Remove skillet from
heat. Place colander over bowl. Spoon meat into colander and let fat drain into bowl.
Return meat to skillet. Put fat in a container to throw away.
Spoon 1 cup of the spaghetti sauce in the bottom of a 2-quart rectangular baking dish. Stir
remaining spaghetti sauce into meat in skillet. Cook over medium heat until hot, stirring
occasionally with a wooden spoon. Remove meat mixture from heat.
Place 2 uncooked noodles on sauce in bottom of dish. Spread one-third of the meat
mixture on top of noodles. Spread 3/4 cup of the cottage cheese over meat. Sprinkle 1/2
cup of the mozzarella cheese over cottage cheese. Add another layer of 2 uncooked
noodles, one-third of the meat mixture, the rest of the cottage cheese, and 1/2 cup of the
mozzarella cheese. Layer remaining uncooked noodles, meat mixture, and mozzarella
cheese. Finally, sprinkle Parmesan cheese over top, if you like.
Cover baking dish with foil. Bake in a 350 degree F oven for 1 hour. Remove from oven
and let stand on a cooling rack with foil cover in place for 15 minutes. Carefully remove
foil from dish so steam escapes away from you.
Serves 6
Nutrition Facts
Nutrition (per serving):

430.0 calories; 41% calories from fat; 20.0g total fat; 0.0mg cholesterol;
928.0mg sodium; 33.0g carbohydrates.
Recipe Source
Source: Culinary Café

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Rigatoni Mexicali
8 oz Rigatoni
1 Tbs chicken bouillon granules
3 cup frozen Southwestern seasoned chicken
strips
1 cup frozen green peas
1 14-1/2 oz can diced tomatoes with green pepper
and onion, drained
1/2 tsp salt
1/4 tsp chili powder
1/8 tsp garlic powder
1/2 cup sharp cheddar cheese, shredded

Cook pasta according to package directions, adding bouillon granules. Cook 7 minutes;
add chicken and peas. Cook 3 minutes or until pasta is done or al dente. Drain
completely.
Return pasta mixture to cooking pot; stir in tomatoes, salt, chili powder, and garlic
powder. Cook over low heat 5 minutes or until heated through. Stir in cheese.
Transfer to a serving bowl and serve immediately.
Serves 4
Nutrition Facts
Nutrition (per serving):

367.0 calories; 17% calories from fat; 7.0g total fat; 0.0mg cholesterol; 621.0mg sodium;
51.0g carbohydrates; 25.0g protein.
Recipe Source
Source: National Pasta Association

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Rotini with Pork and Broccoli
1 lb Rotini, Twists, or Spirals, uncooked
10 oz very lean pork, trimmed
1 Tbs vegetable or peanut oil
1 medium onion, peeled, cut in half and sliced thin
2 tsp finely chopped garlic
2 cups broccoli florets, cut into small pieces
2 cups carrots, sliced
1/4 cup reduced-sodium soy sauce
1 1/2 tsp molasses or honey
2 Tbs dry roasted peanuts, unsalted
1/4 cup water
Prepare pasta according to package directions; drain and set aside. Cut the pork into 1/2-
inch strips and set aside.
Heat oil in a large skillet over medium high heat. Sauté pork until well done, remove and
set aside. Add onion and garlic and stir until onion is wilted and lightly browned, about 4
minutes. Add broccoli, carrots and pork, sauté until vegetables are crisp and tender, about
one to two minutes.
Combine soy sauce, molasses and water and add to skillet. Heat to boiling.
Add pasta to the pork-broccoli mixture and stir until pasta is well mixed. Serve
immediately. Garnish with chopped peanuts.
Serves 4
Nutrition Facts
Nutrition (per serving):

512.0 calories; 19% calories from fat; 11.0g total fat; 0.0mg cholesterol;
624.0mg sodium; 72.0g carbohydrates; 30.0g protein.
Recipe Source
Source: National Pasta Association

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Salad Bar Pasta Salad
3 cups cut-up fresh vegetables (broccoli, cauliflower, carrots,
mushrooms)
2 oz dry broad egg noodles cooked and drained
1/4 cup reduced-calorie Creamy Italian dressing
In medium sized bowl, combine vegetables, noodles and dressing. Toss to coat.
Cover and refrigerate salad until ready to serve.
Serves 4
Nutrition Facts
Nutrition (per serving):

99.0 calories; 24% calories from fat; 3.0g total fat; 0.0mg cholesterol; 249.0mg sodium;
17.0g carbohydrates; 4.0g protein.
Recipe Source
Source: The National Turkey Federation

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Sicilian Stuffed Shells
8 oz jumbo shells
1 medium onion, chopped
2 tsp olive oil
15 oz ricotta cheese
1/2 cup yellow raisins
1/2 cup chopped green olives
Salt to taste
Freshly ground black pepper to taste
1 15 oz can tomato sauce
1/4 cup grated Parmesan
1 cup grated mozzarella cheese
Cook the shells according to package directions. Rinse, drain and spread on a sheetpan
while you prepare the filling.
Preheat the oven to 350 degrees F.
In a small saute pan, stir together the onion and olive oil. Cook over medium heat until
the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta
cheese, raisins, olives, and salt and pepper to taste.
Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a
baking dish. Spoon the tomato sauce over the shells and then sprinkle them with
Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35-40
minutes. Uncover and bake for an additional 5 minutes. Serve hot.
Serves 4
Nutrition Facts
Nutrition (per serving):

555.0 calories; 30% calories from fat; 19.0g total fat; 0.0mg cholesterol;
1893.0mg sodium; 65.0g carbohydrates; 33.0g protein.
Recipe Source
Source: National Pasta Association

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Speedy Mushroom and Sausage Pasta
8 oz (about 3 cups) bow-tie pasta, uncooked
1 lb sweet Italian sausage links, cut in 1-inch pieces
vegetable oil
12 oz (about 3-3/4 cups) fresh white mushrooms
1 cup coarsely chopped green bell pepper
1 cup chopped onion
2 cups prepared marinara sauce
Cook pasta according to package directions; drain. Meanwhile, in large skillet cook
sausage until browned and cooked through, about 10 minutes.
Remove; set aside. Drain off all but 1 tablespoon fat or add oil to make 1 tablespoon; heat
until hot. Add mushrooms, green pepper and onion; cook, stirring occasionally, until
tender, 5 to 7 minutes. Add reserved sausage and marinara sauce; cook until heated
through, about 5 minutes. Ladle sauce over hot pasta.
Serves 4
Nutrition Facts
Nutrition (per serving):

769.1 calories; 50% calories from fat; 43.3g total fat; 86.2mg cholesterol;
1439.9mg sodium; 1238.6mg potassium; 65.7g carbohydrates; 4.1g fiber; 15.3g sugar;
29.2g protein.
Recipe Source
Source: The Mushroom Council

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Speedy Ziti with Zesty Chicken
1 lb Ziti, Mostaccioli or other medium pasta shape, uncooked
12 oz chopped, cooked chicken
2 tsp butter or margarine
1 medium onion, chopped
1 Tbs Dijon mustard
2 Tbs all-purpose flour
2 cups low-sodium chicken broth
1/4 cup lemon juice
1 10 oz package frozen peas, defrosted and drained
1/4 cup fresh parsley, chopped
Salt to taste
Pepper to taste
Prepare pasta according to package directions.
While pasta is cooking, warm the butter or margarine over medium heat in a large skillet.
Add the onion and cook for 3 minutes. Stir in the Dijon mustard and flour.
Very gradually whisk in the chicken broth. Bring the broth to a boil and stir in the lemon
juice, peas and parsley.
When pasta is done, drain it well. Toss pasta and cooked chicken with sauce, season with
salt and pepper and serve.
Serves 4
Nutrition Facts
Nutrition (per serving):

363.0 calories; 10% calories from fat; 4.0g total fat; 0.0mg cholesterol; 570.0mg sodium;
49.0g carbohydrates; 31.0g protein.
Recipe Source
Source: National Pasta Association

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Stuffed Shells with Broccoli
24 Jumbo Shells, uncooked
1 10-oz. package frozen chopped broccoli,
thawed
1 cup part-skim ricotta cheese
1/2 cup shredded Swiss cheese
1 Tbs shredded onion
2 14 1/2-oz. cans crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
Salt to taste
Freshly ground black pepper to taste
Prepare pasta according to package directions; drain.
Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper.
Stir together until well blended.
Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up
tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and
place open-side up in an even layer in the pan. Pour remaining tomatoes over and around
shells.
Cover pan with foil. Bake at 375°F for about 25 minutes until heated through, and serve.
Serves 6
Nutrition Facts
Nutrition (per serving):

268.0 calories; 20% calories from fat; 6.0g total fat; 0.0mg cholesterol; 107.0mg sodium;
39.0g carbohydrates; 14.0g protein.
Recipe Source
Source: National Pasta Association

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Three Cheese Baked Ziti with Turkey Sausage
1 lb Italian turkey sausage casing removed, cooked &
crumbled
3 cups ziti or other tubular-shaped pasta cooked and drained
1 Container (15 ounces) Ricotta cheese
1 Can (8 ounces) Italian-flavored tomato sauce
1/2 cup Parmesan cheese freshly grated
1 Package (8 ounces) Mozzarella cheese shredded, divided
Preheat oven to 350 degrees F.
Combine cooked sausage, cooked ziti, Ricotta and Parmesan cheeses and half of the
shredded Mozzarella; stir to blend.
Spoon pasta mixture into a buttered shallow 2-quart casserole; drizzle with tomato sauce;
sprinkle with remaining cheese.
Cover with foil and bake for 35 minutes or until mixture is bubbly and hot. Uncover and
bake until cheese melts, about 5 minutes.
Serves 4
Nutrition Facts
Nutrition (per serving):

928.2 calories; 42% calories from fat; 44.5g total fat; 170.8mg cholesterol;
1766.5mg sodium; 526.5mg potassium; 72.9g carbohydrates; 2.8g fiber; 3.7g sugar;
58.6g protein.
Recipe Source
Source: The National Turkey Federation

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Tortellini with Mushroom and Garlic Sauce
2 packages (9 ounces each) cheese-filled tortellini
2 Tbs olive oil
1 lb fresh white mushrooms, sliced (about 5 cups)
1 tsp minced garlic
1 package (10 ounces) frozen green peas in butter sauce,
slightly defrosted
1 jar (7 ounces) roasted red peppers, diced
3/4 tsp salt
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese
Cook tortellini according to package directions; drain; place in a large serving bowl;
cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and
garlic; cook, stirring frequently, until tender, 5 to 6 minutes.
Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated
through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.
Serves 4
Nutrition Facts
Nutrition (per serving):

528.8 calories; 29% calories from fat; 17.5g total fat; 93.1mg cholesterol;
1278.5mg sodium; 406.4mg potassium; 66.3g carbohydrates; 17.2g fiber; 2.2g sugar;
27.5g protein.
Recipe Source
Source: The Mushroom Council

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Tortilla Lasagna
Flour tortillas replace traditional lasagna noodles in this south-of-the-border-inspired
casserole. Finish it off with a crisp Caesar salad and Libby's Kern's Nectar.

1 Tbs vegetable oil


1 lb ground chicken or turkey
2 small green or red bell peppers, seeded and chopped
1 small onion, peeled and chopped
1 (4-oz.) can Ortega® Diced Green Chiles
1 (1.25-oz.) packet Ortega® Taco Seasoning Mix
1 (16-oz) jar Ortega® Medium Taco Sauce
10 (6-in.) fajita-size flour tortillas, divided
2 cups shredded Mexican blend or Monterey Jack cheese,
divided
Preheat oven to 375° F. Grease a 13x9-inch baking dish.
Heat oil in a large skillet. Add chicken; cook, stirring occasionally, until no longer pink.
Stir in bell peppers, onion, chiles and seasoning mix. Reduce heat to low; cook, stirring
occasionally, until vegetables are slightly tender.
Spread ½ cup taco sauce onto bottom of prepared baking dish. Cover with 5 tortillas.
Spread with half of chicken mixture and another ½ cup taco sauce. Sprinkle with 1 cup
cheese. Repeat with remaining ingredients.
Bake for 15 to 20 minutes or until heated through and cheese is melted.
Serves 8
Preparation time: 15 minutes
Cooking time: 30 minutes
Nutrition Facts
Nutrition (per serving):

426.0 calories; 39% calories from fat; 19.0g total fat; 78.5mg cholesterol;
1225.5mg sodium; 186.4mg potassium; 33.3g carbohydrates; 3.1g fiber; 6.4g sugar;
29.3g protein.
Recipe Source
Source: Nestlé

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Turkey and Bow-Tie Pasta
1/4 cup + 1 tablespoon flour
2 cups skim milk
1 cup dry white wine
1 tsp Italian seasoning
dash pepper
1 lb turkey kielbasa or smoked turkey sausage cut
into 1/2-inch slices
1 Package (10 ounces) frozen mixed vegetables
thawed and well drained
6 oz bow-tie pasta cooked according to package
directions and drained
1 tsp poppy seeds
Over medium heat, in medium saucepan combine flour and milk. Add wine, Italian
seasoning and pepper, stirring until smooth. Over medium heat cook mixture until thick
and bubbly, stirring constantly. Fold in sliced turkey sausage, vegetables, and cooked
pasta; reduce heat to medium-low and cook 5 to 8 minutes or until heated throughout.
To serve, top pasta mixture with poppy seeds.
Serves 6
Nutrition Facts
Nutrition (per serving):

366.0 calories; 29% calories from fat; 11.0g total fat; 0.0mg cholesterol;
664.0mg sodium; 38.0g carbohydrates; 21.0g protein.
Recipe Source
Source: The National Turkey Federation

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Turkey Gorgonzola Pasta
3 oz olive oil
4 Cloves garlic freshly chopped
1 oz kalamata olives pitted and sliced
2 oz whole leaf spinach washed and dried
1 oz dry white wine
8 oz sundried tomato turkey breast, cut into 1-inch strips
1 lb black pepper linguini cooked
salt, to taste
pepper, to taste
3 oz Gorgonzola cheese crumbled
Heat oil in a saute pan. Add the garlic, olives, and spinach. Saute until the oil becomes
fragrant, continue sauteing until the spinach wilts. Add the wine and continue sauteing
for 1 minute.
Add the turkey and cooked pasta; cook until heated through, season to taste.
Transfer to an oven-proof baking dish and top with Gorgonzola cheese. Place the dish
under a broiler to melt the cheese.
Serve immediately.
Serves 4
Nutrition Facts
Nutrition (per serving):

716.0 calories; 40% calories from fat; 32.8g total fat; 43.4mg cholesterol;
1136.9mg sodium; 379.1mg potassium; 77.3g carbohydrates; 3.1g fiber; 2.1g sugar;
27.2g protein.
Recipe Source
Source: The National Turkey Federation

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Tuscan Turkey and Pasta Toss
1 lb smoked turkey cut into 1/2-inch cubes
16 oz 1 jar salsa or picante sauce
15-1/4 oz 1 can shoepeg white corn drained
1/4 cup sun-dried tomatoes in oil; drained, oil reserved,
chopped
1/4 cup green onion chopped
1 Tbs lime juice
1 tsp sugar
1 tsp garlic minced
1 12 oz package linguine cooked according to package
directions
3/4 cup reduced-fat Monterey Jack cheese shredded
3 Tbs fresh cilantro chopped
In 3-quart saucepan, over high heat, combine turkey, salsa, corn, tomatoes, onions, lime
juice, sugar, garlic, and 1 teaspoon reserved oil. Bring to boil, reduce heat and simmer 5
to 10 minutes or until heated throughout.
To serve, spoon mixture over linguine and sprinkle with cheese and cilantro.
Serves 6
Nutrition Facts
Nutrition (per serving):

483.0 calories; 22% calories from fat; 12.0g total fat; 0.0mg cholesterol;
1862.0mg sodium; 66.0g carbohydrates; 29.0g protein.
Recipe Source
Source: The National Turkey Federation

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Western Wagon Wheels
1 lb Wagon Wheels, Rotini or other medium pasta shape,
uncooked
1/4 cup all-purpose flour
1/2 tsp pepper
1 1/2 lbs skinless, boneless chicken breasts, cut into bite-sized
pieces
3 Tbs vegetable oil, divided
2 cups broccoli florets
2 carrots, thinly sliced
1 cup frozen whole kernel corn
1 Tbs water
1 18-oz. bottle barbecue sauce
Prepare pasta according to package directions. While pasta is cooking, combine flour and
pepper in a zip-top plastic bag. Add chicken and shake until well coated.
Heat one tablespoon oil in a large skillet. Add half the chicken and stir-fry until brown on
all sides. Remove from pan. Repeat with 1 tablespoon oil and remaining chicken.
Remove from pan. Add remaining 1 tablespoon oil to skillet and heat . Add broccoli,
carrots and corn; stir-fry 2 minutes. Add water ; cover and cook 3 to 4 minutes or until
vegetables are tender-crisp. Add chicken and barbecue sauce to skillet; cook until
thoroughly heated.
When pasta is done, drain well. Place in a large bowl; add hot chicken mixture and toss
well.
Serves 10
Nutrition Facts
Nutrition (per serving):

340.0 calories; 24% calories from fat; 9.0g total fat; 0.0mg cholesterol; 480.0mg sodium;
35.0g carbohydrates; 12.0g fiber; 27.0g protein.
Recipe Source
Source: National Pasta Association

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White Sauce
A versatile recipe useful as a base for making cheese sauce or macaroni and cheese from
scratch.

2 Tbs butter or margarine (we recommend LAND O


LAKES® Butter)
2 Tbs all-purpose flour
1/4 tsp salt
1/8 tsp ground white or black pepper
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup water
Melt butter in small saucepan. Stir in flour, salt and pepper.
Gradually add evaporated milk and water. Cook over medium heat, stirring constantly,
until mixture comes just to a boil.
Serves 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Nutrition Facts
Nutrition (per serving):

121.6 calories; 64% calories from fat; 9.0g total fat; 27.4mg cholesterol;
191.3mg sodium; 134.0mg potassium; 7.2g carbohydrates; 0.1g fiber; 4.2g sugar;
3.3g protein.
Recipe Source
Source: Nestlé

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Salads & Sides
Caribbean Chicken Salad with Peanuts
15 Minute Clam Chowder
Black Beans and Rice
Blender Hollandaise Sauce
Cheesy Ham au Gratin
Corny Ham and Potato Scallop
Fiesta Pasta Soup
Honey Wheat Soda Bread
Microwave Duxelles
Mushroom Sour Cream Pie

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Caribbean Chicken Salad with Peanuts
The crunch of peanuts, sweet tang of chutney, and tropical papaya in this healthy salad
will have you dreaming of gentle island breezes in no time. Serve this lovely dish for a
spring luncheon or light supper.

Chutney Dressing
1/2 cup peanuts
1/2 cup mayonnaise
1/4 cup chutney
2 Tbs sugar
2 Tbs raspberry vinegar
1 tsp curry powder
Salad
1 head romaine lettuce, torn in pieces
1/2 cup sliced green onions
1 cup shredded grilled chicken
1 papaya, halved, seeded, peeled and sliced
1 cup raspberries
1/2 cup peanuts
In a blender or food processor combine peanuts, mayonnaise, chutney, sugar, vinegar and
curry powder; blend until smooth. Set aside.
Toss lettuce with green onions and divide among serving plates. Top with chicken,
papaya slices and raspberries; sprinkle with peanuts. Serve with dressing.
Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Nutrition Facts
Nutrition (per serving):

605.0 calories; 60% calories from fat; 43.0g total fat; 0.0mg cholesterol;
221.0mg sodium; 38.0g carbohydrates; 9.0g fiber; 26.0g protein.
Recipe Source
Source: Nestlé

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15 Minute Clam Chowder
2 cans clams, drained
2 celery stalks, chopped
2 Tbs dehydrated onion
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of potato soup
1 pint half and half or milk
Drain juice from clams into pan and cook celery and onion in juice until tender; about 10
minutes. Add the 3 cans of soup and dilute with half and half or milk to desired
consistency. Bring to a boil; add clams but do not boil again.
Serves 4
Nutrition Facts
Nutrition (per serving):

322.7 calories; 32% calories from fat; 11.7g total fat; 77.0mg cholesterol;
1080.6mg sodium; 981.5mg potassium; 24.7g carbohydrates; 0.9g fiber; 7.6g sugar;
28.7g protein.
Recipe Source
Source: National Fisheries Institute

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Black Beans and Rice
1 1/2 lb dried black turtle beans
1 large bell pepper, diced
1 hot pepper (optional)
tabasco (optional)
4 onions, diced
6 cloves garlic, chopped
3/4 cup celery, diced
1/4 cup parsley, chopped
2 tbs oregano, chopped
2 tbs basil, chopped
2 bay leaves
pinch ground cloves
1/2 tsp ground cumin
4 beef boullion cubes
1 lb lean bulk pork sausage
1 lb pork, boneless cubed
1 lb stew beef chunks
1/2 lb ham, smoked (1/2" cubes)
1 1/2 lb smoked link sausage cut into 1" to 2" lengths
salt to taste
pepper to taste
2 tbs vinegar
Beans
Wash and look for gravel then soak overnight in a bowl being sure beans are well
covered with water. For cooking use a large crock pot.
Meats
First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir
to brown. Add bell pepper, onion, garlic, celery, and spices. Salt and pepper moderately,
taste after cooking several hours and add more if needed.
Add beans and soak water. If necessary add more water to cover entire ingredients by at
least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three
hours then turn to low for at least six hours.
Serve beans and meat over rice. Serve in a soup bowl and top with fresh chopped onion.
Serves 20
Nutrition Facts
Nutrition (per serving):
505.0 calories; 59% calories from fat; 33.3g total fat; 74.0mg cholesterol; 966.4mg
sodium; 858.4mg potassium; 26.6g carbohydrates; 9.3g fiber; 2.1g sugar; 24.5g protein.
Recipe Source
Source: Culinary Café

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Blender Hollandaise Sauce
1/4 lb butter
3 egg yolks
1 Tbsp lemon juice
1 Tbsp sherry
3 dashes cayenne pepper
Melt butter to low boiling point. Place all other ingredients in blender and blend at low
speed until mixed.
Slowly pour in melted butter and blend 10 seconds or until thick and creamy.
Serves 6
Nutrition Facts
Nutrition (per serving):

166.6 calories; 92% calories from fat; 17.5g total fat; 143.1mg cholesterol;
6.3mg sodium; 20.7mg potassium; 0.8g carbohydrates; 0.0g fiber; 0.1g sugar;
1.5g protein.
Recipe Source
Source: Culinary Café

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Cheesy Ham au Gratin
2 cup Cooked ham; dice
1 cup Milk
1 cup Boiling water
2 can Mexicorn Whole Kernel corn, drained
1 can Condensed Cheddar cheese soup
1 oz 13-16 oz Pack Hungry Jack Cheesy Scalloped Potatoes
In 3-1/2 to 4 qt crockpot, combine all ingredients; mix welll, making sure potatoes slices
are covered with sauce.
Cover; cook on LOW for 8 to 10 hours or until potatoes are tender.
Serves 4
Nutrition Facts
Nutrition (per serving):

784.8 calories; 22% calories from fat; 20.3g total fat; 78.2mg cholesterol;
3645.3mg sodium; 1784.3mg potassium; 118.8g carbohydrates; 12.8g fiber; 6.8g sugar;
37.1g protein.
Recipe Source
Source: Culinary Café

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Corny Ham and Potato Scallop
5 baking potatoes, peeled and cut into 1" cubes
1 1/2 cups cubed cooked ham
1 15 oz can whole kernel corn, drained
1/4 cup green bell pepper -- chopped
2 tsp instant minced onion
1 can cheddar cheese soup
1/2 cup milk
3 Tbs all-purpose flour
In a 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn, pepper and
onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until
smooth.
Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for
7 to 9 hours or until potatoes are tender.
Serves 6
Nutrition Facts
Nutrition (per serving):

306.3 calories; 24% calories from fat; 8.6g total fat; 40.2mg cholesterol;
967.2mg sodium; 1070.1mg potassium; 41.8g carbohydrates; 3.0g fiber; 2.6g sugar;
17.2g protein.
Recipe Source
Source: Culinary Café

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Fiesta Pasta Soup
6 oz Vermicelli, broken into 1-inch pieces
2 14 1/2 oz. cans chicken broth
1 14 1/2 oz. can roasted garlic seasoned chicken
broth
2 cups water
1 10 oz. can diced tomatoes and green chilies,
undrained
2 Tbs fresh cilantro, minced
1 tsp chili powder
1/2 tsp cumin
1/2 lb smoked sausage
1 14 1/2 oz. can Mexi-corn, drained
1 14 1/2 oz. can black beans, rinsed and drained
1 Tbs lime juice
Combine broths, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven;
bring to a boil. Cover, reduce heat and simmer 10 minutes.
Cut the sausage in half lengthwise then thinly slice. Add meat, pasta, corn, and black
beans to broth; cover and simmer 10-12 minutes or until pasta is cooked. Stir in lime
juice.
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado
and grated cheddar or Monterrey Jack cheese.
Serves 6
Nutrition Facts
Nutrition (per serving):

253.0 calories; 18% calories from fat; 5.0g total fat; 0.0mg cholesterol; 919.0mg sodium;
36.0g carbohydrates; 15.0g protein.
Recipe Source
Source: National Pasta Association

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Honey Wheat Soda Bread
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
2 Tbs honey
1 cup buttermilk
1 egg slightly beaten
In large mixing bowl, combine flour, salt and soda. Make well in center. Add honey,
buttermilk and egg. Stir just until moistened. (Batter will be soft.)
Place in greased 1-quart casserole. Bake at 375°F 20 to 25 minutes.
Cool completely before slicing.
Serves 12
Nutrition Facts
Nutrition (per serving):

100.8 calories; 6% calories from fat; 0.8g total fat; 18.4mg cholesterol; 326.5mg sodium;
60.6mg potassium; 19.8g carbohydrates; 0.6g fiber; 3.9g sugar; 3.4g protein.
Recipe Source
Source: National Honey Board

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Microwave Duxelles
1/4 lb unsalted butter
1 lb fresh white mushrooms or mushroom stems, wiped clean
and finely chopped
1/4 lb shallots, peeled (about 5 shallots)
1/2 cup parsley leaves (tightly packed)
2 tsp kosher salt
1/2 tsp freshly ground black pepper
Heat butter in a 1-quart souffle dish, uncovered, at 100% power for 2 minutes, until
melted. Add mushrooms and stir to coat. Cook, uncovered, at 100% power for 5 minutes.
Put shallots and parsley in the workbowl of a food processor and process until finely
chopped. Remove mushrooms from oven. Stir in shallots, parsley, salt and pepper. Cook,
uncovered, at 100% power for 8 minutes. Remove from oven.
Serves 2
Nutrition Facts
Nutrition (per serving):

504.0 calories; 81% calories from fat; 47.0g total fat; 121.9mg cholesterol;
1910.7mg sodium; 1004.8mg potassium; 18.2g carbohydrates; 3.4g fiber; 4.4g sugar;
9.5g protein.
Recipe Source
Source: The Mushroom Council

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Mushroom Sour Cream Pie
12 oz fresh mushrooms
9 inch pie shell
3 Tbs butter or margarine, divided
1/2 cup chopped onion
3 large eggs
1 cup sour cream
1 tsp salt
1/2 tsp tarragon leaves, crushed
1/4 tsp ground black pepper
1/4 cup Swiss cheese, shredded
Preheat oven to 425 degrees. Rinse, pat dry and slice mushrooms (makes about 4 cups);
set aside. Roll pastry 1/8-inch thick; fit into 9 inch pie pan; turn under and flute edges;
prick with fork tines. Bake for 5 minutes; remove from oven.
In a large skillet, melt 1 tbs. of the butter. Add onion; saute until tender, about 5 minutes.
Remove from skillet, set aside. Melt remaining 2 tbs. of butter in skillet; add mushrooms.
Saute until tender, about 5 minutes; set aside.
In a medium bowl, lightly beat eggs. Add sour cream, salt, tarragon, and black pepper;
mix well. Reserve 1/3 of the mushrooms; add remaining sauteed mushrooms and onion to
sour cream mixture; mix well.
Pour into partially baked pie shell. Sprinkle with cheese. Bake until a knife inserted in the
center comes out clean, 20 to 25 minutes. Heat reserved sauteed mushrooms until hot.
Arange on top of pie. Let pie stand 5 minutes before cutting.
Serves 6
Nutrition Facts
Nutrition (per serving):

317.2 calories; 69% calories from fat; 24.9g total fat; 142.9mg cholesterol;
592.9mg sodium; 320.2mg potassium; 15.9g carbohydrates; 1.1g fiber; 4.0g sugar;
8.7g protein.
Recipe Source
Source: The Mushroom Council

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Soups
Clear Watercress & Enoki Soup
Grandpa's Homemade Turkey Soup
Quick Creamy Potato Soup
Turkey Split Pea Soup

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Clear Watercress & Enoki Soup
You can experiment by adding Asian flavorings to this soup.

5 cups chicken broth


1 1/2 cups chopped and trimmed watercress
1 package fresh Enoki mushrooms
Wash and cut the lower portion of Enoki mushrooms and discard. Simmer together
chicken broth, watercress and Enoki mushrooms for 4 to 6 minutes, until watercress is
dark green. Serve at once.
Serves 4
Nutrition Facts
Nutrition (per serving):

52.0 calories; 31% calories from fat; 1.8g total fat; 0.0mg cholesterol; 959.5mg sodium;
328.6mg potassium; 1.8g carbohydrates; 0.3g fiber; 0.0g sugar; 6.5g protein.
Recipe Source
Source: The Mushroom Council

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Grandpa's Homemade Turkey Soup
5 cups turkey stock
3 stalks celery cut into 1-inch pieces
2 large potatoes peeled and quartered
2 carrots cut into 1-inch pieces
1 onions quartered
1 cup uncooked noodles
2 cups cooked turkey cubed
In 5-quart saucepan, combine first 5 ingredients. Over high heat, bring to a boil. Reduce
heat, cover and simmer for one hour.
Stir in noodles and turkey meat. Simmer until noodles are done and meat is heated
through.
Serves 8
Nutrition Facts
Nutrition (per serving):

158.3 calories; 17% calories from fat; 3.0g total fat; 33.2mg cholesterol;
540.8mg sodium; 582.4mg potassium; 16.8g carbohydrates; 1.8g fiber; 1.9g sugar;
15.5g protein.
Recipe Source
Source: The National Turkey Federation

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Quick Creamy Potato Soup
A great tasting potato soup that's hearty enough for dinner with a tossed salad and rolls!

2 Tbs butter or margarine


2 Tbs finely chopped onion
2 1/2 cups boiling water
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated
Milk
1 1/3 cups instant mashed potato flakes
1 1/2 tsp seasoned salt
1/4 tsp dill weed
Ground black pepper to taste
Melt butter in medium saucepan over medium heat. Add onion; cook, stirring
occasionally, for 1 to 2 minutes or until onion is tender.
Stir in water, evaporated milk, potato flakes, seasoned salt and dill weed. Heat until
mixture just comes to a boil. Season with pepper.
Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Nutrition Facts
Nutrition (per serving):

238.4 calories; 47% calories from fat; 13.0g total fat; 42.7mg cholesterol;
634.0mg sodium; 473.3mg potassium; 23.4g carbohydrates; 1.3g fiber; 0.8g sugar;
7.9g protein.
Recipe Source
Source: Nestlé

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Turkey Split Pea Soup
1 lb split peas rinsed and drained
7 cups turkey broth or low-sodium chicken bouillon broth
2 cups onion chopped
1 cup carrots chopped
1/2 cup celery chopped
1 Clove garlic minced
3 Tbs dried parsley
1 bay leaf
1 lb turkey ham cut into 1/2-inch cubes
In 5-quart saucepan, over high heat, combine peas, broth, onion, carrots, celery, garlic,
parsley and bay leaf; bring to a boil. Reduce heat to simmer, cover and cook one hour.
Remove saucepan from heat and discard bay leaf.
With a wire whip, gently whisk soup to slightly blend peas. If desired, soup can be
pureed in a blender for a smoother texture.
Return soup to medium-high heat, add turkey ham and bring to a boil. Reduce heat to
simmer, and cook, uncovered, 10 to 15 minutes.
Serves 8
Nutrition Facts
Nutrition (per serving):

315.0 calories; 14% calories from fat; 5.0g total fat; 0.0mg cholesterol; 633.0mg sodium;
41.0g carbohydrates; 27.0g protein.
Recipe Source
Source: The National Turkey Federation

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Index
Black Olive and Avocado Quesadilla165
1 Blender Hollandaise Sauce ............... 200
15 Minute Clam Chowder................. 198 Blueberry Sorbet ................................. 62
15-Minute Chicken & Rice Dinner... 110 Blueberry Tortilla Pizza...................... 63
Boston Baked Beans ......................... 140
A Bow Tie Pasta Piquant ...................... 174
Broccoli Pesto Angel Hair ................ 175
Acapulco Chicken Pizza ................... 111 Broiled Steaks With Herb-Cheese
All-American No-Bake Blueberry Pie 59 Potatoes ........................................... 96
Almost Instant Mushroom Sauce with Buffalo Chicken Wings....................... 21
Fettuccine...................................... 170 Buffalo Turkey Wings ...................... 153
Apple-Glazed Chicken Drumsticks .. 112 Butterscotch Haystacks....................... 64
Artichoke Dip.................................... 138 Butterscotch Party Mix ....................... 65
Asian Turkey Appetizers .................... 19
Asparagus / Ham Bundles................... 20 C
Avocado Salsa..................................... 51
Cajun Tomato Bread ........................... 14
B Cajun Turkey Triangles ...................... 22
Caribbean Chicken Salad with Peanuts
Baked Chicken and Rice................... 113 ....................................................... 197
Baked Parmesan Chicken Thighs ..... 114 Caribbean Salsa................................... 52
Baked Shells With Chicken and Cheeseburger Casserole ...................... 97
Mushrooms ................................... 171 Cheesy Ham au Gratin ...................... 201
Baked Spiced Chicken ...................... 115 Cherry Peanut Pizzaz .......................... 46
Balsamic Pork Chops........................ 145 Cherry Salsa ........................................ 53
Barbecue Pork Skillet ....................... 146 Cherry Spiced Cider............................ 10
Barbecued Turkey Wings ................... 37 Chicken and Mushroom Casserole ... 106
Basil and Bean Soup ......................... 139 Chicken and Sausage Gumbo ........... 116
Bayou Shrimp Fettuccine.................. 172 Chicken Cacciatore in a Hurry.......... 117
BBQ Beef Sandwiches........................ 88 Chicken Cheese Stack-Ups ............... 118
Beef and Eggplant Casserole .............. 89 Chicken Crunch ................................ 119
Beef and Salsa Topped Potatoes ......... 90 Chocolate Angel Cake ........................ 66
Beef Choufleur.................................... 91 Christmas Bread.................................. 15
Beef Ragout ...................................... 173 Citrus Salsa ......................................... 54
Beef Satay ........................................... 92 Clam And Olive Dip ........................... 32
Beef Stroganoff Bake.......................... 93 Clear Watercress & Enoki Soup ....... 208
Beefy Green Chile and Cheese Bake .. 94 Cornish Hens with Cherry Sauce...... 141
Ben's Turkey Burger ......................... 151 Corny Ham and Potato Scallop......... 202
Biscuit and Beef Cups......................... 95 Couscous Pilaf .................................. 176
Bits O' Turkey Ham Loaf.................. 152 Crab Dip.............................................. 33
Black Bean, Chicken and Cheese Bake Crunchy Cherry Party Mix.................. 47
....................................................... 105 Curry Almonds.................................... 48
Black Beans and Rice ....................... 199
Black Forest Brownie ......................... 60
Black Forest Sundae ........................... 61

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D Italian Stuffed Mushrooms ................. 24
Ditalini with No-Cook Bean Sauce... 177 L
E Lemon Pepper Chicken..................... 123
Lickety-Split Linguine with Scallops and
Easy Spinach Stuffed Mushrooms ...... 23 Tomatoes....................................... 178
Enchilada Casserole .......................... 107 Lone Star Steak and Pasta................. 100
F M
Fancy Feast Chicken ......................... 120 Mango-Peach Frozen Yogurt.............. 70
Festive Cherry Punch.......................... 11 Marinated Mushrooms .................. 25, 26
Fiesta Pasta Soup .............................. 203 Marionberry Crisp............................... 71
Four Layer Hamburger and Macaroni Microwave Duxelles ......................... 205
Casserole ....................................... 108 Mixed Mushroom and Pork Skillet
French Dip Sandwich........................ 142 Dinner ........................................... 150
French Onion Beef.............................. 98 Mushroom Biscuits ............................. 17
Mushroom Caps Filled with Roquefort
G ......................................................... 27
Gingered Pork with Peanut Sauce..... 147 Mushroom Sour Cream Pie............... 206
Glazed Corned Beef............................ 99 Mushrooms Parmesan......................... 28
Grandpa's Homemade Turkey Soup . 209
Grapefruit Berry Sherbet..................... 67 N
Grapefruit Parfait ................................ 68 Nectarine Fiesta Nachos ..................... 72
Grilled Chicken With Linguine and Nutty Toasted Snack Mix ................... 49
Pesto.............................................. 121
O
H
Orange Chicken ................................ 124
Ham with Fruit Glaze........................ 148
Herbed Bagel Chips ............................ 38 P
Herbed Chevre Spread ........................ 31
Honey Bread Sticks............................. 16 Peach Foldup Tart ............................... 73
Honey Garlic Pork Chops ................. 149 Penne with Zucchini and Parmesan .. 179
Honey Grog......................................... 12 Pickled Mushrooms ............................ 41
Honey Mint Glazed Lamb ................ 143 Pineapple 'n' Ham Sandwich Roll-Ups 42
Honey Mulled Cider ........................... 13 Pita Pastrami Roll-Ups........................ 34
Honey Nut Turkey Ham Roll-Ups...... 39 Pizza Turkey Triangles ....................... 43
Honey Sweet 'n Sour Wings ............... 40 Plum-Plus Muffins .............................. 74
Honey Wheat Soda Bread................. 204 Portabella Harvest Pitas .................... 166
Honey-Glazed Lamb and Zucchini Provencal Beef Stew ......................... 101
Gratin ............................................ 144
Q
I Quick & Easy Lasagna...................... 180
In The Pan Brownies........................... 69 Quick & Easy Pumpkin Cupcakes...... 75
Italian Skillet Mushroom and Chicken Quick 40-Clove Chicken................... 125
Stew............................................... 122 Quick Blueberry Muffins.................... 76

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Quick Brownie Sundae ....................... 77 T
Quick Chicken and Dumplings......... 126
Quick Chocolate Fudge Sauce ............ 78 Tangy Beef Barbecue........................ 104
Quick Creamy Potato Soup............... 210 Tangy Olive Salsa ............................... 57
Quick Hot Cocoa For One .................. 79 Tapawingo's Dried Cherry Scones...... 84
Quick 'n' Easy Beef Quesadillas ....... 102 Thanksgiving Joes............................. 154
Quick Pumpkin Pudding ..................... 80 Three Cheese Baked Ziti with Turkey
Quick Salsa Chicken and Rice.......... 127 Sausage ......................................... 188
Quick Tiramisu ................................... 81 Tomato Bacon Sandwiches................. 29
Tortellini with Mushroom and Garlic
R Sauce ............................................. 189
Tortilla Lasagna ................................ 190
Ranch Chicken .................................. 128 Tortilla Torte....................................... 85
Rigatoni Mexicali.............................. 181 Tropical Pineapple Chicken.............. 135
Rotini with Pork and Broccoli .......... 182 Turkey and Bow-Tie Pasta................ 191
Turkey and Green Bean Almondine . 155
S Turkey Bacon Quiche in Tater Skins 156
Salad Bar Pasta Salad........................ 183 Turkey Breast with Spicy Orange Sauce
Salsa Chicken Over Rice .................. 129 ....................................................... 157
Salsa Fresca......................................... 55 Turkey Breast with Sweet and Sour
San Francisco Mushroom Rolls .......... 44 Apricot Glaze ................................ 158
Sante Fe Chicken with Rice.............. 130 Turkey Gorgonzola Pasta.................. 192
Shrimp or Crab Mold .......................... 35 Turkey Nacho Pie ............................. 159
Sicilian Stuffed Shells....................... 184 Turkey Noodle Dinner ...................... 160
Six-Can Slow Cooked Chili.............. 103 Turkey Rotini Casserole ................... 109
Slow Cooked Chicken with Potatoes 131 Turkey Sausage and Eggplant Bake . 161
Smoked Turkey Cocktail Bites ........... 45 Turkey Skillet Supper ....................... 162
Smoky Honey Spiced Almonds .......... 50 Turkey Split Pea Soup ...................... 211
Speedy Mushroom and Sausage Pasta Turkey Tacos .................................... 163
....................................................... 185 Turkey Topped Cucumbers................. 30
Speedy Smoked Chicken Mexican Pizza Tuscan Turkey and Pasta Toss.......... 193
....................................................... 132
Speedy Ziti with Zesty Chicken........ 186 V
Spinach Dip......................................... 36 Vegetable-Stuffed Turkey Loaf ........ 164
Stouffer's Chicken Alfredo Over Baked
Potatoes ......................................... 133 W
Strawberry Ice Cream ......................... 82
Strawberry Mint Salsa......................... 56 Watermelon Creme Supreme!............. 86
Strawberry Shortcake Trifle................ 83 Weeknight Chicken Potpie ............... 136
Stuffed Chiles in Ranch Sauce.......... 167 Western Wagon Wheels.................... 194
Stuffed Shells with Broccoli ............. 187 White Chicken Chili ......................... 137
Sweet and Sour Chicken ................... 134 White Sauce ...................................... 195
Swiss Asparagus Log.......................... 18

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