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Mini Quiches

Ingredients
6 hard-cooked eggs
6 prebaked puff-pastry shells
1 1/2 tablespoons chopped fresh sage leaves
1/3 cup grated Fontina cheese
Crumbled bacon
Preparation
Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section). Top with fresh sage and grated Fontina cheese. Bake at 400° F until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired.

Ginger Chicken Pizza

Ingredients
2 tablespoons minced or pressed garlic
2 tablespoons minced fresh ginger
1 1/2 cups finely chopped green onions (including tops)
1 teaspoon olive oil
2 tablespoons reduced-sodium soy sauce
2 cups shredded boned, skinned cooked chicken
3 firm-ripe Roma tomatoes (about 9 oz. total)
1 baked pizza crust (12 in. wide; 1 lb.)
1/2 cup purchased pizza or marinara sauce
1 cup (1/4 lb.) shredded mozzarella cheese
Preparation
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir garlic, ginger, green onions, and oil just until onions are limp, about 5 minutes.

2. In a bowl, mix soy sauce with chicken. Rinse and core tomatoes; cut crosswise into 1/8- to 1/4-inch-thick slices.

3. Place pizza crust in a 12-inch pizza pan or on a 14- by 17-inch baking sheet. Spread crust evenly with sauce, then scatter chicken mixture and onion mixture over sauce. Sprinkle pizza with cheese, and arrange tomato slices evenly over the surface.

4. Bake in a 350° oven until cheese is melted and pizza is hot in center, 12 to 15 minutes. Cut into wedges.

Spaghetti Pie

Ingredients
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preparation
Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

Special Omelet

Ingredients
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
4 large egg whites
1 large egg
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped green onions
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
1/4 cup bottled salsa
Cooking spray

Preparation
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half.

Buttermilk Chicken Tenders

Ingredients
1/2 cup buttermilk
3/4 teaspoon Tabasco sauce
1 1/3 pounds chicken tenders
3/4 cup all-purpose flour
2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
2 eggs
2 cups bread crumbs
3/4 cup vegetable oil

Preparation
Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.

Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.

Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.

Cost per serving: $1.19

Yield
6 Servings

Garlic Chicken

Ingredients
Serves 6 to 8
1 large whole chicken (about 7 1/2 pounds)
1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons coarse salt
1/2 teaspoon freshly ground pepper
1 garlic bulb, halved horizontally
60 garlic cloves (do not peel)

Directions
1)Preheat oven to 425. Let chicken stand at room temperature 30 minutes. Remove giblets and excess fat from cavity. Rinse chicken; pat dry. Brush outside with butter, and season with salt and pepper. Place garlic bulb in cavity. Transfer chicken to a roasting pan. Tuck wing tips under; tie legs with kitchen twine.

2)Roast chicken, basting occasionally with pan juices, 20 minutes. Remove from oven, and arrange garlic cloves around chicken. Continue roasting until skin is deep golden brown and an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees, about 1 hour.

3)Transfer chicken and garlic cloves to a platter. Let tand 15 minutes, then remove garlic bulb from cavity, and discard. Carve chicken, and serve.