KIDS MONDAY

Kids and adults alike will lap up

Heat oven to 400 degrees. Brown 1 pound lean ground beef until it’s no longer pink; drain. Stir in 1 (1.25-ounce) package 30 percent-less-sodium mild chili seasoning mix, 1 (14.5-ounce) can no-salt-added diced tomatoes and 1 (15-ounce) can undrained reduced-sodium pinto beans. Simmer 5 minutes. Arrange 8 burrito-size tortillas on a 12-inch pizza pan, overlapping edges as necessary. Spoon beef mixture onto tortillas. Sprinkle evenly with 2 cups shredded 50 percent reduced-fat cheddar cheese. Bake 5 to 10 minutes or until cheese melts. Garnish with sliced black olives, if desired. Slice and serve. Add Slice

for dessert. then crosswise into chunks about 1 inch wide. Heat 1 tablespoon canola oil in a large nonstick skillet on medium. Brown pork in oil with 1 small chopped onion. Add 3 cloves minced garlic and 12 ounces reduced-fat turkey kielbasa (cut into ½-inch slices). Cook 5 minutes, stirring occasionally. Add 2 (15-ounce) cans reduced-sodium rinsed white beans, 1 teaspoon dried thyme, ½ cup no-salt-added canned tomato sauce, 1 cup fatfree chicken broth, coarse salt and pepper, and hot pepper sauce to taste. Cover and cook 5 minutes; stir occasionally. Remove lid and cook 2 minutes or until slightly thickened. Serve in shallow soup plates. Serve the easy dish with and Enjoy

for dessert. leftovers from Thanksgiving? With on the menu, it’s a toss-up. Coat 8 slices leftover rye bread with cooking spray. Lay 4 slices, coated side down, in a large nonstick skillet. Spread 1 teaspoon low-fat mayonnaise on each slice, along with 1 slice Swiss cheese, ¼ cup leftover sauerkraut and sliced turkey. Top with remaining bread, coated side up. Grill until the bread is browned on both sides and cheese has melted. Serve with made from leftover mashed potatoes. Into the potatoes, stir 1 lightly beaten egg; mix well. Shape into patties; coat with flour and cooking spray. Brown in a nonstick skillet until heated through. Add

on the side. Keep dessert light with