• 1 cup dry white wine
• 1 tablespoon chopped fresh sage leaves
• salt and pepper to taste
• 1 teaspoon cornstarch
• water as needed
• 6 skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1/2 cup minced garlic
• salt and pepper to taste
• 2 tablespoons ground sage
• 1 pound thinly sliced prosciutto
• 1/4 cup butter

Directions:

1. Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and sage and top with thin layers of prosciutto. Roll up and secure with toothpicks.
2. In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
3. Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornstarch and water as needed, heat through and serve.

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• 1 pound boneless pork loin chops, pounded thin
• 3 tablespoons butter
• 1/4 cup olive oil
• 2 cups sliced fresh mushrooms
• 1 teaspoon minced garlic
• 1 cup Marsala wine
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano

Directions:

1. Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
2. Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
3. Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

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• 20 NILLA Wafers, coarsely broken
• 1 cup sliced fresh strawberries
• 1/2 cup strawberry ice cream topping
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
• 1 1/2 cups thawed COOL WHIP Whipped Topping

Directions:

1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.
2. Serve it your way!
3. PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
4. MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
5. WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.

Footnotes:

• Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
• How to Thaw COOL WHIP Whipped Topping: The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub – 4 hours; 12-oz. tub – 5 hours; 16-oz. tub – 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
• Storing COOL WHIP: Keep a tub of COOL WHIP Whipped Topping in the freezer to use as an easy dessert topping, as a last-minute frosting for cakes or for spooning over cut-up fresh fruit. Once thawed, the whipped topping should be refrigerated and used within 2 weeks. For longer storage, COOL WHIP Whipped Topping can be re-frozen up to five times.

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• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons fresh lemon juice
• 3/4 cup butter
• 3 tablespoons minced garlic
• 2 pounds large sea scallops

Directions:

1. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
2. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

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• 1 pound fettuccini pasta
• 1 tablespoon butter
• 1 pound cooked shrimp – peeled and deveined
• 4 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.

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• 1/4 teaspoon white sugar
• 1 pinch ground black pepper
• 1 dash hot pepper sauce
• 8 eggs
• 8 slices rye bread
• 8 ounces smoked salmon, cut into thin slices
• 1 tablespoon chopped fresh parsley, for garnish
• 1 teaspoon capers, for garnish
• 3/4 cup plain low-fat yogurt
• 2 teaspoons lemon juice
• 3 egg yolks
• 1/2 teaspoon prepared Dijon-style mustard
• 1/4 teaspoon salt

Directions:

1. To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
2. In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
3. To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

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• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 pinch ground cumin
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 (10 ounce) can diced tomatoes with green chile peppers

Directions:

1. In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

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• 1 onion, diced
• 2 jalapeno peppers, chopped
• 1/2 tablespoon chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 avocados – peeled, pitted and diced
• 2 teaspoons salt
• 1 large tomato, diced

Directions:

In a medium bowl, mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving.

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• 1 jalapeno pepper, stemmed, seeded and minced
• 2 tablespoons ground cumin
• 2 teaspoons chili powder
• 1/2 cup chopped fresh cilantro
• Salt and freshly ground black pepper
• tortilla chips
• grated Monterey Jack cheese
• fresh lime wedges
• 1 recipe Fast Chicken Soup Base
• 2 (16 ounce) cans black beans, drained
• 1 (10 ounce) package frozen corn
• 1 (14.5 ounce) can diced tomatoes

Directions:

1. Prepare Fast Chicken Soup Base. Bring to a simmer.
2. Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
3. Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
4. Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

Footnote:

• This recipe was originally featured in the USA WEEKEND article Soup Up Your Chicken Soup on February 23, 2003.
• Find the Perfect Recipe from Pam Anderson.
• Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
• Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 1 tablespoon chipotle sauce
• 6 tostada shells
• 3 cups shredded lettuce
• 1 1/2 cups guacamole
• 1 1/2 cups shredded Mexican cheese blend
• 1 pound lean ground beef
• 1 cup chopped sweet red pepper
• 1/2 cup chili sauce
• 1 teaspoon dry Mexican or taco seasoning
• 1/4 teaspoon salt

Directions:

1. In a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the chili sauce, Mexican seasoning, salt and pepper; heat through.
2. In a small bowl, combine the sour cream and chipotle sauce. Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream.

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