Never-Fail Cheese Souffle

Ingredients

• 8 tablespoons (1 stick) unsalted butter, softened
• Eight 1/4-inch-thick slices bakery white Pullman bread
• 6 large eggs
• 2 cups whole milk
• 1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

 Directions

1.  Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)

2. Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.

3. Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.

4. About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm

Thai Chicken Pasta

Ingredients :)

·         3 ounces uncooked whole wheat linguine

·         1/2 cup salsa

·         2 tablespoons reduced-fat creamy peanut butter

·         1 tablespoon orange juice

·         1-1/2 teaspoons honey

·         1 teaspoon reduced-sodium soy sauce

·         1 cup cubed cooked chicken breast

·         1 tablespoon chopped unsalted peanuts

·         1 tablespoon minced fresh cilantro

 Directions :)

1.   Cook linguine according to package directions.

2.  Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through.

3.  Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro. Yield: 2 servings.