Brussel Sprouts with Pancetta

Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings


1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
2 slices Pancetta ½ in thick, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth


Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Banana Cream Pie


3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced


1.In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring
gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep
stirring and cook for about 2 more minutes, and then remove from the burner.

2.Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add
egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep
stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the
whole thing has a smooth consistency.

3.Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

4. Bake at 350 F (175 degrees C) for 12 to 15 minutes. Chill for an hour

Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce


2 (10.75 ounce) cans Campbell's®
Condensed Cream of Chicken with Herbs
Soup or Campbell's® Condensed Cream of
Chicken Soup
1 cup Chablis or other dry white wine *
1/4 cup coarsely chopped pitted kalamata or
oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained
and chopped
1 cup drained and coarsely chopped sun
-dried tomatoes
8 (4 ounce) skinless, boneless chicken
breast halves
1/2 cup chopped fresh basil leaves (optional)
Hot cooked rice, egg noodles or mashed


1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart
slow cooker. Add the chicken and turn to coat.

2. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle
with the basil, if desired. Serve with the rice

Baked Crab Rangoon (a healthier version)

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) low fat Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

HEAT oven to 350°F.
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.