For To do, To do, a snack for To do, to do

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Parmesan Chicken Nuggets

ngredients

• 1/4 cup butter, melted

• 1 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon kosher salt

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

• Marinara sauce, optional

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Directions

• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.

• Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired. Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

Nutrition Facts 6 nuggets (calculated without marinara): 191 calories, 9g fat (5g saturated fat), 67mg cholesterol, 309mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 20g protein.

Seasoned Oven Fries

Ingredients

• 2 medium baking potatoes

• 2 teaspoons butter, melted

• 2 teaspoons coconut oil or olive oil

• 1/4 teaspoon seasoned salt

• Minced fresh parsley, optional

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Directions

• Cut each potato lengthwise in half; cut each piece into 4 wedges. In a large shallow dish, combine the butter, oil and seasoned salt. Add potatoes; turn to coat.

• Place potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° until tender, turning once, 20-25 minutes. If desired, sprinkle with parsley.

Nutrition Facts 8 wedges: 263 calories, 9g fat (3g saturated fat), 10mg cholesterol, 242mg sodium, 44g carbohydrate (3g sugars, 4g fiber), 4g protein.

Mushroom Shepherd’s Pie

Ingredients

• 2 tablespoons butter

• 3 tablespoons olive oil, divided

• 1 pound sliced fresh button mushrooms

• 1/2 pound coarsely chopped fresh oyster mushrooms

• 1/2 pound coarsely chopped fresh chantrelle mushrooms

• 1 large onion, thinly sliced

• 3 garlic cloves, minced

• 1/2 cup dry red wine or vegetable stock

• 1/2 cup vegetable stock

• 2 tablespoons minced fresh parsley

• 2 tablespoons minced fresh thyme

• 1 tablespoon all-purpose flour

• 1 tablespoon butter, softened

• TOPPING:

• 6 medium red potatoes, cubed

• 1/4 cup 2% milk

• 2 to 4 tablespoons butter

• 1 teaspoon garlic powder

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 3/4 cup shredded cheddar cheese

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Directions

• Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside.

• In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half.

• In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish.

• Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper.

• Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

Nutrition Facts 1.500 cups: 354 calories, 22g fat (10g saturated fat), 40mg cholesterol, 636mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 11g protein.

Risotto with Chicken and Mushrooms

Ingredients

• 1 carton (32 ounces) chicken broth

• 1 to 1-1/2 cups water

• 4 tablespoons unsalted butter, divided

• 2 tablespoons olive oil

• 1/2 pound sliced baby portobello mushrooms

• 1 small onion, finely chopped

• 1-1/2 cups uncooked arborio rice

• 1/2 cup dry white wine or chicken broth

• 1 tablespoon lemon juice

• 2 cups shredded rotisserie chicken

• 3 tablespoons grated Parmesan cheese

• 2 tablespoons minced fresh parsley

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated.

• Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy.

• Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

Nutrition Facts 1 serving: 22 calories, 1g fat (0 saturated fat), 5mg cholesterol, 981mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 1g protein.

Four-Cheese Chicken Fettuccine

Ingredients

• 8 ounces uncooked fettuccine

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1 package (8 ounces) cream cheese, cubed

• 1 jar (4-1/2 ounces) sliced mushrooms, drained

• 1 cup heavy whipping cream

• 1/2 cup butter

• 1/4 teaspoon garlic powder

• 3/4 cup grated Parmesan cheese

• 1/2 cup shredded part-skim mozzarella cheese

• 1/2 cup shredded Swiss cheese

• 2-1/2 cups cubed cooked chicken

• 2 cups Minced Garlic

• 2 Cups Ranch Sauce

• TOPPING:

• 1/3 cup seasoned bread crumbs

• 2 tablespoons butter, melted

• 1 to 2 tablespoons grated Parmesan cheese

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Directions

• Cook fettuccine according to package directions.

• Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce.

• Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Nutrition Facts 1 serving: 641 calories, 47g fat (27g saturated fat), 167mg cholesterol, 895mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 28g protein.

Chicken Veggie Skillet

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips

• 6 teaspoons olive oil, divided

• 1/2 pound sliced fresh mushrooms

• 1 small onion, halved and sliced

• 2 garlic cloves, minced

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

• 1/2 cup sherry or chicken stock

• 2 tablespoons cold butter, cubed

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Directions

• Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken.

• In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken.

• Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms.

• Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.

Nutrition Facts 1 cup: 228 calories, 11g fat (4g saturated fat), 73mg cholesterol, 384mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges:

Patriotic Fruit Pizza

Ingredients

• 1-1/2 cups all-purpose flour

• 1/4 cup confectioners' sugar

• 1 cup cold butter

• FILLING:

• 1 package (8 ounces) cream cheese, softened

• 1 cup sugar

• 1/4 teaspoon vanilla extract

• 3 cups sliced fresh strawberries

• 1 cup fresh blueberries

• 1 cup strawberry glaze

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Directions

• In a bowl, combine the flour and confectioners' sugar. Cut in butter until mixture begins to hold together. Press into a 12-in. tart or pizza pan; build up edges slightly. Bake at 350° for 10-15 minutes or until golden brown. Cool for 15 minutes.

• In a bowl, beat cream cheese, sugar and vanilla. Spread over crust. Arrange strawberries in an 8- to 10-in. circle in center of pizza. Sprinkle blueberries around strawberries. Pour glaze over strawberries. Refrigerate until serving. Cut into wedges.

Nutrition Facts 1 slice: 454 calories, 26g fat (17g saturated fat), 73mg cholesterol, 221mg sodium, 51g carbohydrate (34g sugars, 2g fiber), 4g protein.

Caprese Salad Kabobs

Ingredients

• 24 grape tomatoes

• 12 cherry-size fresh mozzarella cheese balls

• 24 fresh basil leaves

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

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Directions

• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

Bacon-Stuffed Mushrooms

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1/4 teaspoon garlic powder

• 8 bacon strips, cooked and crumbled

• 1 tablespoon chopped green onion

• 1 pound whole fresh mushrooms, stems removed

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Directions

• Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion.

• Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.

Nutrition Facts 1 stuffed mushroom: 51 calories, 4g fat (2g saturated fat), 12mg cholesterol, 79mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

Caramel Havarti

Ingredients

• 10 ounces Havarti cheese

• 1/4 cup chopped pecans

• 1 tablespoon butter

• 1/3 to 1/2 cup caramel ice cream topping, warmed

• 2 medium tart apples, cut into small wedges

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Directions

• Place cheese in an small ungreased cast-iron skillet or shallow 1-qt. baking dish. Bake at 375° until edges of cheese just begin to melt, 5-7 minutes.

• Meanwhile, in a small skillet, saute pecans in butter until toasted. Drizzle caramel over cheese; sprinkle with pecans. Serve with apple wedges.

Nutrition Facts 1 serving: 173 calories, 12g fat (6g saturated fat), 30mg cholesterol, 205mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 7g protein.

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Strawberry Lime Smoothies

Ingredients

• 1 cup strawberry yogurt

• 1/2 cup 2% milk

• 2 to 4 tablespoons lime juice

• 2 tablespoons honey

• 1/4 teaspoon ground cinnamon

• 2 cups fresh strawberries, hulled

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Directions

• Process all ingredients in a covered blender until smooth.

Nutrition Facts 1 cup: 181 calories, 2g fat (1g saturated fat), 7mg cholesterol, 65mg sodium, 38g carbohydrate (34g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Creamy Caramel Flan

Ingredients

• 3/4 cup sugar

• 1/4 cup water

• 1 package (8 ounces) cream cheese, softened

• 5 large eggs

• 1 can (14 ounces) sweetened condensed milk

• 1 can (12 ounces) evaporated milk

• 1 teaspoon vanilla extract

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Directions

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

• Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.

• Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.

• Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.

• To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Creamy Caramel Flan Tips What is flan? Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally-inspired baking recipes.Can you overcook flan? Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.How do you store flan? You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.Is crème brulee or panna cotta the same as flan? Crème brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.What can you serve with flan? This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut. Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk.

Nutrition Facts 1 slice: 346 calories, 16g fat (10g saturated fat), 155mg cholesterol, 182mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 10g protein.