Tuna and Tortellini Salad

Source: Bumblebee.com

Ingredients:
1 can (6 oz.) BUMBLE BEE Chunk Light or Chunk White Tuna in water
3 tablespoons lemon juice, divided
1 jar (12 oz.) marinated artichoke hearts, quartered
2 tablespoons chopped fresh parsley
1 package (9 oz.) refrigerated cheese or spinach tortellini
1 can ( 2 1/2 oz.) sliced black olives, drained

Directions:
Drain and flake tuna. In a small bowl, sprinkle with 1 Tablespoon lemon juice; toss gently. To make lemon dressing, in separate bowl, drain liquid from artichoke hearts, reserving hearts. Whisk 2 Tablespoons lemon juice and parsley into liquid; set aside. Cook tortellini according to package directions. Drain in colander, rinse with cold water; drain thoroughly. Combine tortellini, olives, tuna and artichoke hearts in serving bowl. Add enough lemon dressing to coat ingredients. Toss gently; cover and chill.

Other Tidbits:
Makes 4-6 Servings

Southwest Skillet Corn

Source: http://www.recipezaar.com/

Ingredients:

• 1 medium sweet red pepper, chopped
• 1 tablespoon jalapeno pepper, seeded and chopped
• 1 tablespoon butter or margarine
• 1 1/2 teaspoons ground cumin
• 1 (16 ounce) package frozen corn, thawed
• 1/3 cup fresh cilantro or parsley, chopped

Directions:

1. In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
2. Add corn and cilantro; sauté 2 minutes longer or until heated through.

Other Tidbits:
25 min | 15 min prep | SERVES 4

Three Cheese Manicotti

Source: allrecipes.net submitted by Kelly Shawn Stewart

Ingredients:

• 1 (8 ounce) package manicotti pasta
• 16 ounces ricotta cheese
• 6 ounces shredded mozzarella cheese, divided
• 6 ounces shredded Monterey Jack cheese
• 2 tablespoons sour cream
• 1/3 cup dried bread crumbs, seasoned
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 2 cups spaghetti sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
6. Bake in preheated oven uncovered for 40 minutes; serve.

Savory Parmesan Bites

Source: KraftFoods.com

Ingredients:

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup  KRAFT 100% Grated Parmesan Cheese, divided
• 2 cans (8 oz. each) refrigerated crescent dinner rolls
• 1 cup  chopped red pepper
• 1/4 cup chopped fresh parsley

Directions:

PREHEAT oven to 350°F. Mix cream cheese and 3/4 cup of the Parmesan cheese with electric mixer on medium speed until well blended.

SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 Tbsp. cream cheese mixture onto each rectangle; top with red pepper and parsley. Fold long end of dough up over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal size squares. Place seam sides down on baking sheet. Sprinkle with remaining 1/4 cup Parmesan cheese.

BAKE 13 to 15 min. or until golden brown.

Other Tidbits:

Prep Time: 15 min
Total Time: 30 min
Makes: 32 servings, 1 piece each

Savory Parmesan Bites

Source: KraftFoods.com

Ingredients:

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup  KRAFT 100% Grated Parmesan Cheese, divided
• 2 cans (8 oz. each) refrigerated crescent dinner rolls
• 1 cup  chopped red pepper
• 1/4 cup chopped fresh parsley

Directions:

PREHEAT oven to 350°F. Mix cream cheese and 3/4 cup of the Parmesan cheese with electric mixer on medium speed until well blended.

SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 Tbsp. cream cheese mixture onto each rectangle; top with red pepper and parsley. Fold long end of dough up over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal size squares. Place seam sides down on baking sheet. Sprinkle with remaining 1/4 cup Parmesan cheese.

BAKE 13 to 15 min. or until golden brown.

Other Tidbits:

Prep Time: 15 min
Total Time: 30 min
Makes: 32 servings, 1 piece each

Three Cheese Manicotti

Source: allrecipes.net submitted by Kelly Shawn Stewart

Ingredients:

• 1 (8 ounce) package manicotti pasta
• 16 ounces ricotta cheese
• 6 ounces shredded mozzarella cheese, divided
• 6 ounces shredded Monterey Jack cheese
• 2 tablespoons sour cream
• 1/3 cup dried bread crumbs, seasoned
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 2 cups spaghetti sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
6. Bake in preheated oven uncovered for 40 minutes; serve.