HG's Cheesy Butternut Bake

Ingredients:
4 cups cubed butternut squash
2 wedges The Laughing Cow cheese, Light Original Swiss, room temperature
3/4 cup diced onions
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. salt
1/4 tsp. chili powder
1/8 tsp. pepper 

Directions: 
Preheat oven to 350 degrees.

Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.

Place onions in a small microwave-safe dish with 2 tbsp. water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.

Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.

Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes!
Source: http://www.hungry-girl.com/newsletters/raw/993 

Please Cheese Me Mac & Cheese

Ingredients:
6 cups (about 24 oz.) frozen Green Giant Cauliflower & Cheese Sauce
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta(or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste
Directions:
Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!

http://www.hungry-girl.com/newsletters/raw/1298Source: 

Sugar Cookies

4 cups flour
1 cup butter
1 cup crisco
1 cup powdered sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. soda
1 tsp. cream of tartar
1/2 tsp. salt

Mix all ingredients and chill dough. Roll in balls and bake at 350 degrees for 6-8 minutes on an ungreased baking sheet. Or, roll out and cut with cookie cutters.

From: Laura Jacobsen

Franks Red Hot Buffalo Chicken Dip

1 pkg (8oz) Cream Cheese
2 cans (9.75 oz) Canned Chicken breat meat- like for chicken salad
1/2 C Franks Red Hot Buffalo Sauce
1/2 C Ranch Dressing
1/2 C Monty Jack/ Colby Blend Shredded Cheese

1. Stir Cream Cheese in a baking dish until softened and smooth. Then add all remaining ingredients and mix well.
2. Bake at 350 for 20 min or until hot a bubbling. Stir and serve with crackers or Tostitos. I like the Scoops it picks up the dip good.

I bet you could heat it in a little crock pot too, I haven't tried it yet though.

From: Michelle Bash

Extra Easy Hummus

1 (15 oz) can garbanzo beans, drain and reserve liquid
1 clove garlic, crushed
2 teaspoons cumin
1/2 teaspoon salt
2 tablespoons olive oil (I probably use more)
2 tablespoons lemon juice

1. Blend all ingredients, gradually add bean liquid until desired consistency.
2. Best if you let sit in fridge prior to serving.

Chinese Beef Casserole

8 Servings

Prep: 15 min. Bake: 45 min.

Ingredients

2 pounds ground beef
1 cup chopped onion
1 cup chopped celery
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (14 ounces) bean sprouts, undrained
1/4 cup soy sauce
1/2 teaspoon pepper
1 cup uncooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
2 cups frozen peas, thawed
1 can (5 ounces) chow mein noodles

Directions

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Return to skillet. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 3-qt. baking dish. Stir in rice and water chestnuts.
Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through. Yield: 8 servings.


Nutrition Facts: 1 cup equals 461 calories, 18 g fat (7 g saturated fat), 59 mg cholesterol, 1,233 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein.

Tuna Casserole

1 pkg. noodles (10 oz.)
1 lrg. can of tuna
1 can cream of chicken soup

Cook pasta. Add drained tuna and soup and 1/2 cup milk. It would probably be yummy to add mushrooms or peas. Bake at 350 degrees for 1/2 hour.

Super easy, but very good and kid friendly.