Turkey Calzones

Start to Finish: 48 minutes

Ingredients:
12 ounces boneless cooked turkey breast, chopped (about 2-1/4 cups)
2 cups chopped fresh spinach
1 cup shredded four-cheese pizza blend (4 oz)
1 (8 oz) can pizza sauce
2 (10 oz) packages refrigerated pizza dough

Directions:
1) In a large bowl combine turkey, spinach, cheese, and 1/2 cup of the sauce. On a lightly floured surface, roll 1 package of pizza dough into a 12X10-inch rectangle. Cut into three 10X4-inch rectangles.
2) Place about 1/2 cup of the turkey mixture onto half of each rectangle to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a square. Press with a fork to seal edges. Prick tops of calzones with a fork; place on a lightly greased baking sheet. Repeat with remaining dough and turkey mixture. Bake in a 375 degree F oven about 18 minutes or until golden brown. Serve with remaining pizza sauce.

Servings: 8

Notes: These are great. They are a good way to get my husband to eat spinach!

Variations: Ground chicken works really well in this as well. You can basically substitute anything in the middle, but spinach works really well with turkey and chicken. Also, I use homemade pizza dough instead of store bought refrigerated dough. It saves money and tastes better.

Estimated Price: $8.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 344 cal., 10 g total fat (3 g sat. fat), 57 mg chol., 1,338 mg sodium, 41 g carbo., 2 g fiber, 23 g pro. Daily Values: 23% vit. A, 24% vit. C, 13% calcium, 23% iron

Oven-Fried Coconut Chicken

Start to Finish: 55 minutes

Ingredients:
1/2 cup flaked coconut
1/4 cup fine dry seasoned bread crumbs
2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1/4 cup butter or margarine, melted

Directions:
In a shallow bowl stir together coconut and bread crumbs; set aside. Brush chicken pieces with melted butter. Roll chicken pieces in coconut mixture to coat all sides. In a 15x10x1 or 13x9x2-inch baking pan arrange chicken, skin side up, so pieces don't touch. Drizzle any remaining butter over chicken. Bake in a 375 degree F oven for 45 to 50 minutes or until chicken is tender and no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn.

Servings: 6

Notes: This was good. The chicken was sweet, but not overpowering. I wasn't sure how I would like coconut on chicken, but it was tasty.

Estimated Price: $11.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 332 cal., 21 g total fat (10 g sat. fat), 108 mg chol., 284 mg sodium, 6 g carbo., 29 g pro. Daily Values: 6% vit. A, 2% calcium, 7% iron

Lip-Smakin' Mac 'n' Cheese

Start to Finish: 27 minutes

Ingredients:
2 cups rotini or elbow macaroni
1/4 cup chopped onion
6 ounces American cheese slices, torn into pieces
1/2 cup fat-free milk
Dash black pepper

Directions:
In a saucepan cook pasta and onion according to pasta package directions. Drain. Return mixture to saucepan. Stir in cheese, milk, and pepper. Cook for 4 to 5 minutes or until cheese is melted, stirring constantly.

Servings: 3

Notes: Pretty good. We used Swiss cheese. It had a more pure taste than cheddar mac and cheese. It did not taste powdery and was very smooth. My husband really liked the change in cheese.

Variations: You can use different cheese.

Estimated Price: $3.50

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 392 cal., 14 g total fat (10 g sat. fat), 42 mg chol., 791 mg sodium, 46 g carbo., 2 g fiber, 18 g pro. Daily Values: 15% vit. A, 3% vit. C, 40% calcium, 8% iron

Barbecue Meat Loaf

Start to Finish: 60 minutes

Ingredients:
1 beaten egg
1/4 cup fine dry bread crumbs
1/2 cup bottled barbecue sauce
1 pound lean ground beef
2 pieces string cheese (about 2 ounces)

Directions:
1) In a medium bowl combine egg, bread crumbs, and 1/4 cup of the barbecue sauce; add beef and mix well.
2) In a 2-quart rectangular baking dish pat about 2/3 of the meat mixture into a 7x3-inch rectangle. Place the cheese lengthwise in the center of the rectangle. Pat remaining meat mixture on top, sealing it around the cheese. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until center of loaf is 160 degrees F. Spoon remaining barbecue sauce over loaf; bake for 5 minutes more.

Servings: 4

Notes: This really only feeds two adults and a child though. It is very moist when it is done and the melted cheese inside is delicious. Leftovers are good as well.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 394 cal., 25 g total fat (10 g sat. fat), 144 mg chol., 735 mg sodium, 13 g carbo., 0 g fiber, 26 g pro. Daily Values: 6% vit. A, 12% calcium, 14% iron

Denver Potato Casserole

Start to Finish: 1 hour 25 minutes

Ingredients:
4 medium Yukon gold potatoes, thinly sliced (1-1/3 pounds)
8 ounces cooked ham
1 medium sweet pepper, chopped (3/4 cup)
1 small sweet yellow onion, chopped (1/3 cup)
1 cup shredded co-jack cheese (4 ounces)

Directions:
In a greased 2-quart square baking dish layer half of the potatoes, half of the ham, half of the pepper, half of the onion, and half of the cheese. Repeat with the remaining ham, pepper, and onion. Top with the remaining potatoes. Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake 15 minutes more or until the potatoes are tender. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted.

Servings: 4

Notes: This is delicious. I suggest cutting the vegetables in advance so they are ready to cut down on time. This takes awhile to bake, but you can prepare it in the morning or a day before and have it ready to put in the oven for dinner time. We always double the recipe since it is so good and it lasts through a couple of meals.

Variations: I dice the potatoes instead of slicing them.

Estimated Price: $9.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 315 cal., 12 g total fat (6 g sat. fat), 56 mg chol., 1,010 mg sodium, 27 g carbo., 3 g fiber, 24 g pro., Daily Values: 6% vit. A, 71% vit. C, 21% calcium, 12% iron

Oven Barbeque Beef Sandwich

Start to Finish: 2 Hours 10 minutes

Ingredients:
1 can (10-3/4 ounce) condensed cream of chicken or mushroom soup
1-1/4 cups bottled barbecue sauce
1 beef roast, such as boneless chuck (4-6 lb)
1 envelope (1 oz) dry onion soup mix
Onion buns or kaiser rolls, toasted

Directions:
1) In a roasting pan pour soup and barbecue sauce over roast. Sprinkle dry soup mix over roast. Bake, covered, in a 350 degree F oven about 2 hours or until tender enough to slice. (For shredded meat cook about 3 hours or until very tender).
2) Drain off fat and remove any bones from roast. Slice or shred the meat and serve on buns. Spoon sauce over meat.

Servings: 6-8

Notes: This was good and creamy. We've had this same barbecue beef sandwich with just beef and a bottle of barbecue sauce. This one had a more creamy texture and was quite good. Be careful to get the fat off the beef though; fat doesn't taste good.

Variations: I've become a fan of the crock pot. I just threw the ingredients in a crock pot on high for about four hours, shredded the meat, and it was good to go.

Estimated Price: $12.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 887 cal., 53 g total fat (20 g sat. fat), 179 mg chol., 1,446 mg sodium, 42 g. carbo., 2 g fiber, 56 g pro. Daily Values: 14% vit. A, 6% vit. C, 10% calcium, 45% iron

Peppery Pork Chops

Start to Finish: 25 minutes

Ingredients:
2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon black pepper
4 pork loin chops, cut 3/4 inch thick
Dairy sour cream

Directions:
In a small bowl stir together paprika, garlic salt, and pepper. Rub each chop with paprika mixture. Place chops on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 minutes. Turn chops and broil for 7 to 9 minutes more or until juices run clear (160F). Serve with sour cream.

Servings: 4

Notes: I've never had a pork chop taste better. I really liked this seasoning. It was spicy, but not too spicy and Katie ate quite a bit of hers (she does like spicy though). We forgot to use the sour cream, and it tasted good without any dressing to dip it in.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 246 cal., 12 g total fat (5 g sat. fat), 87 mg chol., 310 mg sodium, 2 g carbo., 0 g fiber, 31 g pro. Daily Values: 17% vit. A, 2% vit. C, 5% calcium, 7% iron

Middle Eastern Pitas

Start to Finish: 10 minutes

Ingredients:
4 pita bread rounds, halved crosswise
12 ounces thinly sliced deli roast beef
1/2 cup plain yogurt
1/2 cup chopped cucumber

Directions:
Place roast beef in pitas. In a small bowl stir together yogurt and cucumber, spoon over roast beef in pitas.

Servings: 4

Notes: This is really tasty on a hot day. A good variation on sandwiches. The plain yogurt and cucumber together with the roast beef is delicious. Make sure you eat the pitas fast or freeze them if you are not planning on making this meal for over two days, as the pitas go bad quickly!

Variations: This recipe in the book actually calls for 7 or 8 ounces of roasted garlic flavored hummus, but we're not big fans of hummus, even though I like garbanzo beans. So, if you want to make your own or buy hummus you can add it to the pitas, but we do it without.

Estimated Price: $10 (quadrupled recipe)

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 380 cal., 10 g total fat (3 g sat. fat), 82 mg chol., 427 mg sodium, 39 g carbo., 1 g fiber, 34 g pro. Daily Values: 2% vit. A, 12% vit. C, 3% calcium, 21% iron

Taco Pizza

Start to Finish: 30 minutes

Ingredients:

8 ounces lean ground beef and/ or bulk pork sausage

1 medium green sweet pepper, chopped (3/4 cup)

1 11-1/2 ounce package refrigerated corn bread twists

1/2 cup purchased salsa

3 cups shredded taco cheese (12 ounces)

Directions:

1) In a skillet cook beef and pepper over medium heat until meat is brown; drain. Set aside.

2) Unroll corn bread dough (do not separate into strips). Press dough into the bottom and up the edges of a greased 12-inch pizza pan. Spread salsa on top of dough. Sprinkle with meat mixture and cheese. Bake in a 400 degree F oven about 20 minutes or until bottom of crust is golden brown. Cut into wedges.

Servings: 6-8

Notes: This was really good. I might use corn bread for pizza dough more often! There are so many options with pizza, and Katie devoured this one, as did Aubrey!

Variations: I could not find refrigerated corn bread at the store. So, I bought two .49 boxed corn bread mixes. I cooked the corn bread for 12-15 minutes in a 9x13 pan, added the toppings, and then cooked for five more minutes, checking to make sure the corn bread was golden brown. We also were out of salsa so we used spaghetti sauce, and it was really good. You can use whatever toppings you want, but I liked the combination of ground beef and green peppers.

Estimated Price: $7.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes

Nutrition Facts per serving: 465 cal., 30 g total fat (15 g sat. fat), 73 mg chol., 870 mg sodium, 27 g carbo., 1 g fiber, 22 g pro. Daily Values: 16% vit. A, 26% vit. C, 31% calcium, 13% iron

Pepperoni- Pizza Potatoes

Start to Finish: 25 minutes

Ingredients:
4 medium potatoes
1 jar pizza sauce (8 ounce)
3-1/2 ounces slices pepperoni
3/4 cup shredded mozzarella cheese (3 ounces)

Directions:
1) Scrub potatoes and pierce with a fork. Arrange about 1 inch apart in a microwave safe plate. Microwave for 12 to 18 minutes or until tender, turning potatoes over after 6 minutes. Remove from microwave. Cover potatoes with foil; let stand for 6 minutes.
2) Meanwhile, in a microwave safe bowl, combine pizza sauce and pepperoni. Cover with vented microwave safe plastic wrap. Microwave for 3 to 4 minutes or until heated through, stirring after 2 minutes.
3) Cut each potato open. Spoon pepperoni mixture over each potato. Sprinkle with cheese. Return to microwave oven. Microwave for 2 to 3 minutes or until the cheese melts.

Servings: 4

Notes: This was out of the "Just for Kids" section of the cookbook, but when we made it my husband said "this is really good!" We always have potatoes and this was a tasty way to eat them. And, yes, our two children enjoyed it as well.

Variations: I used spaghetti sauce instead of pizza sauce. Really you can use any toppings or cheese that you like. Also, if you mashed the potatoes or had them cut thin the toppings would be less likely to slide off.

Estimated Price: $9* (for a tripled recipe)
*This actually could be a lot less expensive as well. A ten pound bag of potatoes is usually $1.98. A jar of spaghetti sauce is not too expensive and if you just had cheese or on hand ingredients for toppings you are barely spending anything.

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per Serving: 366 cal., 16 g total fat (7 g sat. fat), 32 mg chol., 611 mg sodium, 42 g carbo., 5 g fiber, 16 g pro. Daily Values: 16% vit. A, 61% vit. C, 20% calcium, 25% iron

Saucy Meatball Sandwich

Start to Finish: 20 minutes

Ingredients:

1-1/4 pounds frozen cooked Italian style meatballs (18)

1 jar pasta sauce (26-28 pounds)

1/2 cup coarsely chopped onion (1 medium)

6 hoagie buns, split and toasted

1 cup shredded Italian-style cheese blend (4 ounces)

Directions:

In a large saucepan combine the frozen meatballs, pasta sauce, and onion. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until meatballs are heated through, stirring occasionally. Spoon hot meatball mixture into split buns. Spoon any remaining sauce over meatballs. Sprinkle with cheese.

Servings: 6

Notes: This was so good. Great dinner on a somewhat chilly spring day.

Variations: I made the meatballs from scratch and we did not actually toast the hoagie buns.

Estimated Price: $15 (unless you have ingredients to make the meatballs from scratch, then $8.00)

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes

Nutrition Facts per serving: 802 cal., 36 g total fat (14 g sat. fat), 74 mg chol., 2,293 mg sodium, 88 g carbo., 9 g fiber, 32 g pro. Daily Values: 8% vit. A, 9% vit. C, 27% calcium, 36% iron

Italian Pizza Burgers

Start to Finish: 25 minutes

Ingredients:

4 (3-3/4 oz) purchased uncooked hamburger patties

4 (3/4-inch) slices sourdough bread

1 cup purchased mushroom pasta sauce

1 cup shredded provolone or mozzarella cheese

2 tablespoons thinly sliced fresh basil

Directions:

1) Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 10 to 12 minutes or until done (160 degrees F), turning once. Add the bread slices to broiler pan the last 2 to 3 minutes of broiling; turning once to toast evenly.

2) Meanwhile, in a medium saucepan cook pasta sauce over medium heat, stirring occasionally, until heated through. Place 1 patty on each bread slice. Spoon pasta sauce over patties; sprinkle with cheese. Broil for 1 to 2 minutes more or until cheese is melted. Top with basil.

Servings: 4

Notes: I really liked this. with all of the summer meals, this was a nice variation on a hamburger. Plus, we are huge fans of sourdough bread. Due to the sourdough bread and hamburger patties, it was a little more expensive, but well worth it.

Variations: You could use any type of cheese or pasta sauce, really. I think sauteed mushrooms would taste good on it as well, and I'm not a huge mushroom fan.

Estimated Price: $10.00

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes

Nutrition Facts per serving: 504 cal., 30 g total fat (13 g sat. fat), 96 mg chol., 815 mg sodium, 27 g carbo., 2 g fiber, 30 g pro., Daily Values: 18% vit. A, 13% vit. C, 26% calcium, 18% iron

Honey-Chicken Sandwiches

Start to Finish: 20 minutes

Ingredients:

3 tablespoons honey

2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

1 small red onion, halved and thinly sliced (1/3 cup)

12 ounces thinly sliced cooked chicken, halved crosswise

4 purchased croissants, halved horizontally and toasted

Directions:

1. In a medium skillet combine honey, thyme, and red onion. Cook and stir over medium-low heat until warm (do not boil). Stir in chicken; heat through. Serve in croissants.

Servings: 4

Notes: The honey made this a sweet sandwhich, which tasted delicious. The onions were not overpowering and the chicken was very tender. Yummy!

Variations: I broiled and shredded chicken instead of using thinly sliced chicken. Also, I do not like red onions so I used yellow onions. Also, I actually am not fond of the texture of onions, but can handle chopped onions so I chopped the yellow onions instead of thinly slicing them.

Estimated Price: $5.00*

*If you make your own croissants, which I did. Otherwise, a 4 pack of croissants will cost you $3.49, unless you get them on a day old shelf at the bakery. So, then the cost would be around $8.50.

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes

Nutrition Facts per serving: 445 cal., 18 g total fat (8 g sat. fat), 118 mg chol., 498 mg sodium, 40 g carbo., 2 g fiber, 29 g pro. Daily Values: 7% vit. A, 2% vit. C, 4% calcium, 13% iron

Bow Ties with Sausage and Sweet Peppers

Start to Finish: 25 minutes

Ingredients:
8 ounces dried bow tie pasta
1/4 pound fresh spicy Italian sausage links
2 medium sweet peppers, cut into bite sized pieces
1/2 cup vegetable broth or beef broth
1/4 teaspoon coarsely ground black pepper

Directions:
1) Cook pasta according to package directions. Meanwhile, cut sausage into bite-sized pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain off fat.
2) Add broth and black pepper to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Drain pasta. Toss pasta with sausage mixture.

Servings: 4

Notes: Most pasta dishes without actual sauce, my husband thinks are too dry, but not this dish. The spicy sausage was delicious, especially with the compliment of the beef broth.

Variations: We used "Fred Meyer Ground Hot Sausage" instead of sausage links. Very spicy and yummy!

Estimated Price: $6.00 (with the recipe doubled)

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per serving: 479 calories, 22 g total fat (8 g saturated fat), 111 mg chol., 713 mg sodium, 45 g carbo., 3 g fiber, 21 g pro. Daily Values: 65% vit. A, 160% vit. C, 4% calcium, 18% iron