Recipe: Easy Baked Manicotti

2 cups spaghetti sauce, divided

1 egg, lightly beaten

1 3/4 cups ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/2 cup basil pesto sauce

12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350 degrees.

Spread 3/4 cup of the spaghetti sauce on bottom of 13x9 inch baking dish.

Mix egg, cheeses, and pesto sauce until well blended.

Spoon cheese mixture into large resealable bag, cut off small hole on the corner and fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell.

Place over sauce in baking pan.

Pour remaining 1 1/4 cups spaghetti sauce over manicotti.

Cover with foil.

Bake 40 minutes or until heated through.

Add a little mozzarella cheese on top just before done baking, long enough to melt, 10-12 minutes.

Makes 6 servings (2 each)

Kraftfoods.com

Recipe: Maple-Nut Granola

3 1/2 cups old-fashioned rolled oats

1/4 cup chopped pecans

1/4 cup chopped almonds

1/4 teaspoon coarse salt

5 teaspoons vegetable oil

5 tablespoons pure maple syrup

1/2 teaspoon pure vanilla extract

Preheat oven to 325 degrees.

In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, syrup, vanilla.

Spread oat mixture on a rimmed baking sheet.

Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through.

Let cool completely.

To store, cover and keep at room temperature up to 2 weeks.

Makes 4 cups

Martha Stewart Everyday Food magazine Jan 2010

Recipe: Rosemary Pork Tenderloin

1 tablespoon olive oil

1 (1 pound) pork tenderloin, trimmed and cut crosswise into 12 (1 inch) slices

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup white cooking wine

1 tablespoon chopped fresh or 1 teaspoon dried rosemary

2 tablespoons water

1 teaspoon cornstarch

1/2 cup cranberry chutney

Heat the oil in a large nonstick skillet over medium-high heat.

Sprinkle pork with salt and pepper.

Add pork to pan; saute for 5 minutes, turning once.

Add wine and rosemary to pan; bring to a boil.

Cover, reduce heat, and simmer for 6 minutes.

Combine water and cornstarch in a small bowl.

Remove pork from pan, keep warm.

Add cornstarch mixture to pan; bring to a boil.

Cook 1 minute or until thick, stirring constantly.

Serve the pork with sauce and chutney.

Makes 4 servings

Cooking Light, December 2001

Recipe: Asian Chicken Salad

2 tablespoons butter

2 tablespoons sliced almonds

1 (5 ounce) package japanese curly noodles (chucka soba), crumbled

2 tablespoons low-sodium soy sauce

1 1/2 tablespoon dark sesame oil

1 tablespoon honey

1 teaspoon dry mustard

1 teaspoon crystalized ginger, crumbled

1/2 teaspoon chile paste with garlic

1 cup thinly sliced napa cabbage

1 cup thinly sliced red cabbage

1 head romaine lettuce, sliced

2 cups coarsely chopped skinless, boneless rotisserie chicken breast

1 cup jarred mandarin orange slices, drained

Melt butter in a large nonstick skillet over medium-high heat.

Add almonds; saute 1 minute.

Add noodles; saute 3 minutes or until almonds and noodles are toasted.

Set aside.

Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk.

Add cabbages, lettuce, and chicken; toss gently to coat.

Top with oranges and almond mixture.

Makes 4 servings

Cooking Light, December 2009 with some modifications