Past recipes of the day

Monday:
Spanish-stuffed Bread	1 loaf (1 pound) frozen bread dough 1 medium onion, chopped 1 to 2 garlic cloves, minced 2 teaspoons olive oil 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 2 cups (8 ounces) shredded reduced-fat cheddar or part-skim mozzarella	Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm. Yield: 6 servings.
Tuesday:
Raisin Rye Muffins	1 cup rye flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 cup water 2 tablespoons honey 2 tablespoons canola oil 1/2 cup raisins	In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the water, honey and oil; stir into dry ingredients just until moistened. Fold in raisins. Fill six muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Wensday:
Strawberrt Mousse	4 cups quartered fresh strawberries or frozen unsweetened strawberries 1/2 cup sugar 1 package (1 ounce) sugar-free instant vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed	In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth. Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving. Yield: 8 servings
Thursday:
Breakfast rolls	1 pound ground beef 1 medium onion, chopped 2 teaspoons beef bouillon granules 1/2 teaspoon pepper 1 loaf (1 pound) frozen bread dough, thawed 3 slices Swiss cheese, cut into strips	In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in bouillon and pepper. Cool for 15 minutes. On a floured surface, roll out dough into a 12-in. x 8-in. rectangle. Spread beef mixture to within 1/2 in. of short edges and 1 in. of long edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until nearly doubled, about 30 minutes. Bake at 425° for 15-20 minutes or until golden brown. Place two cheese strips over each roll. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.
Friday:
Crinkle-Top Chocolate cookies	teaspoon salt 1/4 cup water 1/2 cup confectioners' sugar 2 cups (12 ounces) semisweet chocolate chips, divided 2 tablespoons butter, softened 1 cup sugar 2 egg whites 1-1/2 teaspoons Spice Island® Pure Vanilla Extract 1-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4	In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. Combine the flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Saterday:
Chicken Marsala	6 boneless skinless chicken breast halves (4 ounces each) 1 cup fat-free Italian salad dressing 1 tablespoon all-purpose flour 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon pepper 2 tablespoons olive oil, divided 1 tablespoon butter 1/2 cup Progresso ® Reduced-Sodium Chicken Broth 1/2 cup marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional Progresso ® Reduced-Sodium Chicken Broth 1 pound sliced fresh mushrooms 1/2 cup minced fresh parsley	Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Yield: 6 servings.
Sunday:
Breakfast Pizza	1 tube (13.8 ounces) refrigerated pizza crust 2 tablespoons olive oil, divided 6 eggs 2 tablespoons water 1 package (3 ounces) real bacon bits 1 cup (4 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded cheddar cheese	Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush with 1 tablespoon oil. Prick dough thoroughly with a fork. Bake at 400° for 7-8 minutes or until lightly browned. Meanwhile, in a small bowl, whisk eggs and water. In a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set. Spoon eggs over crust. Sprinkle with bacon and cheeses. Bake 5-7 minutes longer or until cheese is melted. Yield: 8 slices.