xiaoxl/recipe_data huggingface dataset:
Macaroni and Cheese Taco Bake


Ingredients:
macaroni, ground beef, water, sour cream, cheddar cheese, salsa

Directions:
PREHEAT oven to 400°F Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 minute.
STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
BAKE 15 minute Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 minute or until cheese is melted.
Super Sugar Cookies


Ingredients:
powdered sugar, sugar, canola oil, egg, vanilla, flour, cream of tartar, baking soda

Directions:
Preheat oven to 375 degrees and grease cookie pan.
Combine powdered sugar, sugar, and oil. Stir with wooden spoon until creamy.
Add egg, vanilla, and almond, and stir.
Add flour, cream of tartat, and baking soda, and stir til incorperated.
Form 1 1/2 inch balls with dough and place on greased baking sheet. Flatten ball with palm. Bake 10 minutes or until very light brown.
Cool completely on wire rack.
Vegetarian Meatless Meatloaf with Lentils
Category: everyday-cooking
By Sue Minckler

I've been trying many vegetarian 'meatloaf' recipes trying to find one we thought was just right. This is a conglomeration of several recipes and my own spin. You can top it with sauce or ketchup before baking, but I don't bother.

Ingredients:
2 cups vegetable broth
1 cup brown lentils, rinsed
1 cup quick-cooking oats
1 cup shredded Cheddar cheese
½ cup panko bread crumbs
2  eggs, beaten
1 small onion, finely chopped
4 tablespoons ketchup
2  garlic cloves, crushed
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
½ teaspoon red pepper flakes
salt and ground black pepper to taste

Directions:
Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl. Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan. Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 235.4
Fat: 7.1 g
Saturated fat: 3.5 g
Carbohydrates: 31.1 g
Sugars: 3.8 g
Dietary fiber: 9 g
Protein: 13.7 g
Cholesterol: 55.8 mg
Sodium: 378.3 mg
Edamame and Corn Salad
Category: salad
By Carla W

A wonderful summer salad. Tastes especially good with fresh edamame.

Ingredients:
2  tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4  green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste  (Optional)

Directions:
Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 cups

Calories: 90.8
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 9.3 g
Sugars: 1.9 g
Dietary fiber: 2.1 g
Protein: 3.9 g
Sodium: 100.4 mg
Mouthwatering Peanut Butter Balls


Ingredients:
butter, vanilla extract, salt, creamy peanut butter, confectioners' sugar, pecans, graham cracker crumbs, confectioners' sugar, shortening

Directions:
Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.
Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm. At this point the cookies may be dipped in melted chocolate or they can be left plain. Store in an airtight container in the refrigerator.
To dip balls in chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on waxed paper until hardened.
Blender Chocolate Pie


Ingredients:
cocoa powder, all-purpose flour, evaporated milk, sugar, vanilla, eggs, sugar

Directions:
Put all ingredients except egg whites and 3 Tablespoons sugar into blender.
Blend for 30 seconds on high; scrape down any dry ingredients; blend 30 seconds more.
Pour into unbaked piecrust and bake at 375°F for 25-30 minutes or longer until set.
Make meringue with the three egg whites by beating on high speed with a hand mixer while gradually adding 3 Tb sugar, until peaks form.
Spread over pie and bake until golden.
A-1Zesty Lemon Steak


Ingredients:
lemons, rind of, garlic, ground black pepper

Directions:
In samll bowl, combine steak sauce, lemon peel, garlic and pepper; brush on both sides of steaks.
Grill steaks over Medium heat for 15 minutes on each side or until done, brushing with sauce occasionally.
Serve immediately.
Rum Relaxation


Ingredients:
"light rum"

Directions:
"Pour all ingredients except lemon-lime soda over ice and shake well. Pour into a hurricane glass and fill with lemon-lime soda. Top with an orange slice and a cherry."
Healthy Turkey Meatloaf


Ingredients:
lean ground turkey, nonfat milk, onion, carrot, cinnamon, tomato paste, water

Directions:
Preheat oven to 375°F.
In a bowl, mix together turkey, egg whites, bread crumbs, milk, onion, carrots, 1 t Italian seasoning, cinnamon, salt and pepper. Press into loaf pan.
Whisk together tomato paste, water and remaining Italian seasoning. Spoon on top of meatloaf.
Bake for 50 minutes.
Mexican Quinoa


Ingredients:
cumin, quinoa, black beans, corn, salsa

Directions:
Prepare quinoa: Bring 2 cups water to a boil, add 1 cup quinoa. Turn heat to low and simmer for 12-15 minutes until quinoa has soaked up water and can be fluffed with a fork.
Stir in cumin.
Add black beans, corn and salsa to a skillet and heat for 3 minutes.
Fold quinoa mixture into skillet mixture and heat an additional 2 minutes.
Chocolate Cola Cake


Ingredients:
"cinnamon"

Directions:
Mix all ingredients and pour into a greased 9x9 pan.
Bake at 350 degrees for 30 to 40 minutes.
*The 9x9 pan is very important for the moistness and brownie like texture of the cake.
**If you don't like chocolate use a yellow cake mix and either diet mt. dew or diet sprite and leave out the cinnamon.
Nachos a La Minimart


Ingredients:
flour, I Can't Believe It's Not Butter® Spread, skim milk, fat free cream cheese, fat-free American cheese, salt, baked corn tortilla chips

Directions:
Pre heat oven broiler.
Make a roux by cooking the flour and butter in a non-stick pan at medium heat, stir constantly for approx 4 minutes.
Add milk, cream cheese and american cheese to roux and continue heating until cheese is melted and mixture is smooth.
Sprinkle in the garlic salt and sea salt.
Add a few tablespoons of the juice from the picked jalapeno jar, to taste.
Continue heating on low for another 2-3 minutes.
In the meantime, crisp the chips under the broiler for a minute or two.
Top chips with cheese and as many jalapeno peppers as you can stand.
Serve in a flimsy plastic compartment bowl for extra authenticity!
Vegan Carrot Cake
Category: desserts
By cris ryan

This is a luscious carrot cake, free of any animal products! Follow up with my vegan 'cream cheese' frosting recipe!

Ingredients:
2 cups whole wheat flour
¼ cup soy flour  (Optional)
1 ½ tablespoons ground cinnamon
1 tablespoon ground cloves
4 teaspoons baking soda
2 teaspoons tapioca starch  (Optional)
½ teaspoon salt
1 ½ cups hot water
¼ cup flax seed meal
2 cups packed brown sugar
4 teaspoons vanilla extract
¾ cup dried currants  (Optional)
6  carrots, grated
½ cup blanched slivered almonds  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside. Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 1 9x13-inch baking dish

Calories: 152.2
Fat: 2.1 g
Saturated fat: 0.2 g
Carbohydrates: 32.2 g
Sugars: 22 g
Dietary fiber: 3 g
Protein: 2.8 g
Sodium: 278.6 mg
Quick and Easy Applesauce Cake


Ingredients:
sugar, ground cinnamon, margarine, eggs, applesauce

Directions:
Blend sugar and cinnamon in small bowl.
Grease Bundt pan and dust with 1 tablespoon of the sugar-cinnamon mixture, reserving remainder for cake.
In large bowl combined margarine, eggs, applesauce, and cake mix until moistened.
Reserve 1 1/2 cups batter.
Pour remaining batter into pan.
Sprinkle with remaining sugar-cinnamon mixture; then top with reserved batter.
Bake at 350 degrees for 40 minutes or until done.
Cool cake in pan for 15 minutes, then invert on serving plate.
Sesame Eggplant (Aubergine)


Ingredients:
parmesan cheese, sesame seeds, pepper, eggplant, mayonnaise

Directions:
Combine cracker crumbs, cheese, sesame seeds, and pepper.
Spread eggplant slices with mayo on both sides.
Coat with crumb mixture, and press crumbs into eggplant lightly to make sure they stick.
Cut slices into quarters, to make 4 triangles.
Place triangles on greased baking sheets.
Bake at 400 F until bottoms are golden, about 10-12 minutes.
Turn and then bake 5-7 minutes longer.
Slow Cooker Beef Roast


Ingredients:
stewed tomatoes, boneless beef chuck roast

Directions:
In medium bowl, combine tomatoes and juice, soup and soup mix., Place roast in a 5-6 quart electric slow cooker., Pour tomato mixture over roast., Cover, and cook on low for about 8 hours or until roast is tender.
Creamy Cajun Deviled Eggs
Category: appetizers-and-snacks
By Melissa Dommert

The secret ingredient in these creamy eggs is the cream cheese. 'C'est bon,' meaning 'It's so good!'

Ingredients:
8  large eggs
1 (3 ounce) package cream cheese at room temperature
2 tablespoons creamy salad dressing (such as Miracle Whip®), or as needed
1 tablespoon sweet pickle relish
¼ teaspoon hot sauce
salt and ground black pepper to taste
¼ teaspoon Cajun seasoning, or to taste

Directions:
Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs. Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 16 egg halves

Calories: 121.8
Fat: 9.6 g
Saturated fat: 4 g
Carbohydrates: 1.8 g
Sugars: 1.4 g
Protein: 7.1 g
Cholesterol: 198.9 mg
Sodium: 183.9 mg
Grilled Hot Wings


Ingredients:
chicken wings, unsalted butter

Directions:
Wash wingettes, pat dry.
Add all ingredients in large bowl (I use a large pot]. Mix to combine.
Refrigerate overnight.
Take wings out of refrigerator 1/2 hour before grilling. Do not discard marinade.
Preheat grill to high, add wingettes cook for about 3 minutes flip and baste with remaining marinade (Do this again after 2nd flip].  Total cook time should be approximately 7 minutes per side.
Frank Sinatra's Tomato Spaghetti Sauce


Ingredients:
olive oil, onion, tomatoes, pepper, salt, basil, oregano, parsley, garlic cloves, spaghetti, parmesan cheese

Directions:
In a frying pan heat olive oil; add onion and the garlic.  Saute until brown and remove the garlic.
Put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute.
Slowly pour the tomatoes into the frying pan.  Be very careful because the liquid on the oil has a tendency to explode.  Let this simmer for about 15 minutes. Add the seasoning, stirring well.
In the meantime, put 3 tablespoons of salt into a 4 quart pot of water and bring to a boil.  When the sauce is almost ready, put the spaghetti into the boiling water.  Stir occasionally and when the spaghetti is almost done, pour in a colander and immediately transfer to a heated platter.
Pour the sauce over the the pasta and mix a little with 2 forks.  Sprinkle with some chopped parsley and serve.  Sprinkle with cheese,if desired, on top.
Party Chicken Salad
Category: salad
By Jan Morgan

A chicken salad with lots of fruit, nuts and a little curry powder. Delicious for any party - great for baby/wedding showers or just for a special lunch.  Really good served on croissants.

Ingredients:
1 cup mayonnaise
½ cup sour cream
1 teaspoon curry powder
1 small apple, finely chopped
1 tablespoon lemon juice
4 cups cooked chicken breasts, shredded
1 cup chopped celery
1 cup seedless green grapes, halved
½ cup chopped pecans
1 (8 ounce) can crushed pineapple in juice, undrained

Directions:
Mix mayonnaise, sour cream, and curry powder in a bowl until smooth. Toss apple and lemon juice in a large bowl. Stir in chicken breast meat, celery, green grapes, pecans, and pineapple. Pour mayonnaise mixture over chicken; toss to combine. Cover and refrigerate until chilled.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 356.5
Fat: 28.1 g
Saturated fat: 5.7 g
Carbohydrates: 10.4 g
Sugars: 7.7 g
Dietary fiber: 1.4 g
Protein: 16.7 g
Cholesterol: 55.4 mg
Sodium: 176.1 mg
Montreal Salsa Chicken


Ingredients:
boneless skinless chicken breast, poultry seasoning, mild salsa, lemon juice, chili powder

Directions:
Directions:
Salt and pepper chicken breasts to taste in a 9x13 dish.
Sprinkle chicken with Grill Mates Montreal Chicken Seasoning and allow to set for 30 minutes.
In a small bowl, stir together remaining salsa, preserves, lemon juice, and chili powder.
Grill chicken over medium coals 6-7 minutes per side or until done. Brush with salsa mixture during the last 3 minutes of grilling.
Cottage Cheese Roast
Category: everyday-cooking
By KITTYANN

My kids were raised as vegetarians and this is our favorite 'meat loaf'.

Ingredients:
1 (16 ounce) package creamed cottage cheese
4  eggs, beaten
¼ cup vegetable oil
1 (1 ounce) envelope dry onion soup mix
1 cup finely chopped walnuts
1 ½ cups cornflakes cereal

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a loaf pan. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal.  Spoon into prepared pan. Bake in preheated oven for 35 to 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 8 servings

Calories: 277.6
Fat: 21.5 g
Saturated fat: 4.4 g
Carbohydrates: 10.5 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 12.9 g
Cholesterol: 101.4 mg
Sodium: 609.3 mg
Vegetarian Manchow Soup


Ingredients:
carrots, onions, cabbage, red capsicums, spring onions, cornflour, water, salt, vinegar, white pepper, ajinomoto, soy sauce, tomato sauce, water, garlic, onion, tamarind pulp

Directions:
In a bowl take 1/2 cup water, add 3 tsp cornflour, add vinegar, soy sauce, ajinomoto (if using], tomato sauce, salt, white pepper and orange red colour (if using].  Keep aside.
Heat oil in a wok(pan] and saute all the vegetables( except spring onion] for a minute or two. Add CCC paste.  When aroma arises, add 2 cups of water.  When the water starts boiling, add the cornstarch slowly and stir continuously till it thickens.  Garnish with spring onions.
CCC paste (makes about 1/2 cup]:
Ingredients: 20-25 dried red chillies,1 pot garlic, 1 onion(small], tamarind-1 small marble size.
Method:
Soak dried red chillies in hot boiled water for 10 minutes.
Remove the chillies, mix the remaining ingredients and grind to a fine paste. (Can be refrigerated for use up to 15 days].
(Note: For the CCC paste, I do not soak the red chillies in boiled water and grind everything as is to save time].
Celery Root Puree
Category: side-dish
By Chef John

I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

Ingredients:
1  large celery root, peeled and cut into chunks
1  lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

Directions:
Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain. Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 139.4
Fat: 9.2 g
Saturated fat: 5.6 g
Carbohydrates: 14.7 g
Sugars: 2.2 g
Dietary fiber: 3.3 g
Protein: 2.5 g
Cholesterol: 28.3 mg
Sodium: 232.9 mg
Mexican Style Bulgur


Ingredients:
margarine, Bulgar wheat, onion, celery, red bell pepper, ground cumin, chili powder, vegetable broth, salt, fresh ground black pepper

Directions:
Melt margarine in skillet over medium-high heat; add bulgur and onion, cook until onion is tender and bulgur is golden.
Add celery, bell pepper, jalapeno, cumin, chili powder, and cook for 2-3 minutes, then stir in broth and bring to a boil.
Reduce heat and simmer for 15 minutes or so, or until all the liquid has been absorbed.
Season to taste with salt and pepper.
For Vegetarian use the Vegetable Broth.
Tabbouleh Salad


Ingredients:
bulgur wheat, boiling water, parsley, mint, red onion, tomatoes, olive oil, lemon juice

Directions:
Place Bulgur wheat in a large bowl and pour the boiling water over and cover with aluminum foil or a large lid.
Let stand for 30 minutes until the liquid is absorbed.
Mix in the remaining ingredients omitting the Chavrie® Goat Log.
Season with salt and pepper and chill well.
Dice the Chavrie® Goat Log and fold into the mixture
Serving Suggestions:.
Serve well chilled as part of a platter with the Chavrie® Hummus Recipe
For an easy preparation follow directions on a package of instant Tabbouleh and fold in diced 4oz. Chavrie® Goat Log.
Pineapple Bars


Ingredients:
white sugar, cornstarch, butter, water, shortening, brown sugar, all-purpose flour, baking soda, salt, rolled oats

Directions:
Pineapple Filling:
Mix 1 cup crushed pineapple and juice (8 1/4-ounce can], 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan.
Cook until thickened, cool.
Preheat oven to 400 degrees F (200 degrees C].
Cream together shortening and sugar thoroughly.
Stir in flour, baking soda and salt.
Mix in rolled oats.
Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan.
Spread with cooled filling.
Top with remaining crumb mixture, patting lightly.
Bake 25 to 30 minutes, or until lightly browned.
While warm cut into bars and remove from pan.
Jalapeno Popper Dip
Category: appetizers-and-snacks
By countrygirl

This has all the flavor of jalapeno poppers in an easy to make dip! I have mixed the Parmesan cheese in with the dip and omitted the cracker and butter topping, but baked as usual, too.

Ingredients:
7 slices bacon, diced
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup chopped green onion
5  jalapeno peppers, seeded and chopped
1 cup crushed buttery round crackers
½ cup grated Parmesan cheese
¼ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Stir bacon, cream cheese, mayonnaise, Cheddar cheese, mozzarella cheese, green onion, and jalapeno peppers together in a bowl; spread into a 9-inch round baking dish. Mix crackers, Parmesan cheese, and butter together in a bowl; spread over the top of the cream cheese mixture. Bake in preheated oven until bubbly, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 487.9
Fat: 43.7 g
Saturated fat: 17.6 g
Carbohydrates: 13.6 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 11 g
Cholesterol: 79.9 mg
Sodium: 675.1 mg
Southwestern Chicken Panini


Ingredients:
fresh cilantro, garlic cloves, lime, juice of, olive oil, salt, mayonnaise, canned chipotle chile puree, sugar, butter, monterey jack pepper cheese

Directions:
* Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced.    Slowly drizzle in oil while machine is running, forming a paste.
Mix mayonnaise, chipotle puree, and sugar in a small bowl.
Spread each slice of bread with butter on one side.  Spread cilantro pesto on the other side of two slices and top with cheese and chicken.     Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up.  Toast in Foreman grill or in a skillet with a weight on top.  (Cook over medium heat.  When first side is browned, flip over and cook the other side, weighting again.].
Creamy Veggie Stuffed Potato #RSC


Ingredients:
fresh corn kernels, black beans, zucchini, tomatoes, monterey jack cheese, cream cheese, olive oil, sea salt, black pepper

Directions:
Preheat oven to 400°F.
Wrap potatoes individually with Reynolds foil wrap and add to a large baking sheet.  On a large bowl, combine zucchini, tomato, corn, onion, black beans. Drizzle with olive oil and season to taste with sea salt and black pepper. Place a 16" piece of foil wrap on the baking sheet next to the potatoes shiny side up. Place all the veggies in the middle. Fold all the edges in to secure.  Bake potatoes and veggies for 20 to 30 minutes or until soften.
Open veggie pouch and drain off excess liquid.  Add three tablespoons of soft cream cheese.  Stir to combine.  Open foil wrap on the potatoes to expose the top (refer to picture]. Slice potato down the center and fill with veggies. Sprinkle grated cheese over the filling and broil for 2 minutes on high or until the cheese has melted and started to brown.
Chicken Sausage Stir Fry


Ingredients:
garlic clove, onion, green pepper, carrots, soy sauce

Directions:
Use cooking spray on medium heat in a large skillet or wok., Break up and cook sausage until browned., Add onion, green pepper and carrots and fry until cooked., Add soy sauce and cook for 2 minutes.