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Crunchy Turkey Wraps

These curried turkey wraps are handy for on-the-go meals. They can be made hours ahead and don’t require any plates or forks – just a napkin or two. Greek yogurt provides a creamy, tangy base for the curried sauce that’s studded with sweet and chewy raisins.

  • 1/2 cup plain Greek yogurt
  • 1/4 cup raisins
  • 1/2 teaspoon curry powder
  • 4 whole wheat tortillas
  • 1 cup shredded Cheddar cheese
  • 8 ounces sliced turkey breast
  • 1 cup fresh baby spinach
  • 1/2 cup shredded carrots
  1. Combine the yogurt, raisins and curry powder in a medium bowl then mix until thoroughly blended.
  2. To assemble the wraps, lay each tortilla on a flat work surface. Spread about 2 tablespoons of the yogurt mixture evenly on each tortilla, leaving a 1/2-inch border. Top with 1/4 cup of the cheese, one-quarter of the turkey, 1/4 cup of the spinach, and 2 tablespoons of the carrots. Roll up tightly then wrap tightly with plastic wrap. Chill for at least 1 hour before serving.
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Featured Recipe: Slithering Snakewich with Spicy Venom Sauce

Slithering Snakewich with Spicy Venom Sauce

  • 2 loaves (1lb. each) frozen bread dough
  • 3 Tbsp. butter, melted
  • 2 Tbsp. sesame seeds or poppy seeds
  • 3/4 cup roasted sweet red peppers, drained
  • 1 cup mayonnaise
  • 1/2 cup finely chopped pepperoncini
  • 2 garlic cloves, minced
  • 1 lb. sliced deli smoked turkey
  • 1 lb. sliced deli ham
  • 3/4 lb. sliced provolone cheese
  • 2 large tomatoes, thinly sliced
  • 1 medium head iceberg lettuce, thinly sliced
  • 2 pretzel sticks or toothpicks
  • 2 mini cucumber slices
  • 2 ripe olive slices
  1. Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping the end of one log to resemble a snake head and the end of the second log to resemble a rattle.
  2. Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350.
  3. Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  4. Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop the remaining peppers and place in a bowl; stir in the mayonnaise, pepperoncini and garlic.
  5. On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue.
  6. For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach cucumber slices and olives for eyes. Using a serrated knife, cut into 20 slices; serve with remaining sauce.
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Featured Recipe: Monster Burritos

Monster Burritos

  • 1 envelope (5.6 oz.) Spanish rice and pasta mix
  • 2 cups cubed cooked chicken
  • 1 can (15 1/4 oz.) whole kernel corn, drained
  • 1 can (14 1/2 oz.) diced tomatoes, drained
  • Spinach tortillas (10 in.)
  •  Toppings: sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper
  1. In a large saucepan, prepare rice mix according to package directions. Stir in chicken, corn and tomatoes; heat through.
  2. Spoon about 2/3 cup rice mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Using toppings, create a face on each burrito.



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Featured Recipe: Cute Halloween Sandwiches

Cute Halloween Sandwiches

  • 1 pkg. (8 oz.) cream cheese, softened
  • Yellow and red food coloring
  • 16 slices whole wheat bread
  • 1/3 cup spreadable honey nut cream cheese
  • 1/2 cup creamy peanut butter
  • 2 medium bananas, thinly sliced
  • 1/2 cup honey
  1. Divide regular cream cheese into thirds; place in separate bowls. Tint one portion yellow and one portion orange with yellow and red food coloring. Leave remaining portion white.
  2. Using a 3-in. candy corn-shaped cookie cutter, cut two pieces from each bread slice. Spread honey nut cream cheese over eight bread pieces. Layer with the peanut butter and banaas; drizzle with honey. Top with remaining bread. Decorate the tops of sandwiches with tinted cream cheese to resemble candy corn.
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Featured Recipe: Blood-Red Beets

Blood-Red Beets

  • 2 1/2 lbs. fresh beets (about 8 medium)
  • 2 medium apples, peeled and chopped
  • 1 cup chopped fresh kale
  • 1 cup chopped red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped onion
  • 1/2 cup cider vinegar
  • 1/3 cup olive oil
  • 2 Tbsp. honey
  • 1 tsp. salt
  • 3/4 tsp. curry powder
  • 1/8 tsp. each ground ginger, garlic powder and pepper
  1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
  2. Peel beets and cut into 1/2-in cube. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
  3. In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.
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Featured Recipe: Savory Cheese Ball

Savory Cheese Ball

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 cup (4 oz.) crumbled blue cheese
  • 1/4 cup butter, softened
  • 1 can (4 1/4 oz.) chopped ripe olives
  • 1 Tbsp. minced chives
  • 1/4 cup chopped walnuts
  • 1 broccoli stem
  • Assorted crackers
  1. In a large bowl, beat the cream cheese, blue cheese and butter until smooth. Stir in olives and chives. Cover and refrigerate for at least 1 hours.
  2. Shape cheese mixture into a ball, roll in walnuts. Wrap in plastic wrap; refrigerate for at least 1 hour.
  3. To make pumpin shape, score vertical lines along the outside of ball using a knife; insert a broccoli stem into the top. Serve with crackers.
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Chicken Enchiladas


  • 2 tablespoons olive oil, divided
  • 4 (8-ounce) bone-in chicken thighs, skinned
  • 1/4 cup (2 ounces) cream cheese, softened
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground cumin
  • 1 cup fat-free, less-sodium chicken broth
  • 3/4 cup water
  • 1 (14.5-ounce) can diced tomatoes
  • 9 (6-inch) corn tortillas, divided
  • Cooking spray
  • 1 cup shredded cheddar cheese
  • 2 green onions, thinly sliced


  1. Preheat oven to 375.
  2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; saute 6 minutes on each side. Place skillet in oven; bake at 375 for 10 minutes or until done. Remove chicken form pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Heat in a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add onion, and saute for 5 minutes or until tender, stirring occasionally. Add garlic; saute for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; saute 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender and process until smooth.
  4. Spread 1/2 cup tomato mixture into the bottom of an 11×7-inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place steam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. Sprinkle filled tortillas with cheddar cheese. Bake at 375 for 25 minutes or until bubbly and lightly browned. Sprinkle with green onions.
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Blue Cheese-Stuffed Pork Chops with Pears


  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons butter
  • 1 ripe pear, cored and cut into 16 wedges


  1. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skilled over medium-high heat. Add olive oil to plan; swirl to coat. Add pork to pan; saute for 3 minutes on each side or until desired. Remove pork form pan, and let stand for 5 minutes.
  2. Melt butter in pan; swirl to coat. Add pear; sprinkle remaining 1/4 teaspoon salt and remaining 1/3 teaspoon pepper. Saute 4 minutes or until lightly browned, stirring occasionally. Serve with pork.
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Chicken and Rice Casserole


  • 1 cup chopped onion
  • 1 (8-ounce) bone-in chicken breast half, skinned
  • 1/2 teaspoon black pepper, divided
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 1 (8-ounce) zucchini, halved lengthwise and thinly sliced
  • 1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
  • 2 cups cooked long-grain white rice
  • 1 teaspoon minced fresh rosemary
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; saute 5 minutes, stirring occasionally. Spring chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in large bowl.
  3. Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; saute 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice and minced rosemary to the chicken mixture, and toss gently to combine.
  4. Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350 for 20 minutes or until thoroughly heated. Remove casserole from oven.
  5. Preheat broiler.
  6. Broil casserole 5 minutes or until golden.