Chicken Shepherd’s Pie


  • 1½ cups CNP Magic Mix
  • 3 cups water or low-sodium broth
  • 1½-2 cups cooked or canned chicken
    2 cups fresh, frozen, or canned vegetables (green beans, peas, carrots, corn, etc.)
  • 2-3 cups mashed potatoes
  • Nonstick spray


  1. Wash hands with warm, soapy water.
  2. Preheat oven to 375°F.
  3. Spray a 9×13-inch baking pan with nonstick spray.
  4. In a large saucepan over medium heat, mix together CN Magic Mix and water or broth. Cook until smooth and thick, then remove from heat.
  5. Add turkey and vegetables.
  6. Spread in the baking pan.
  7. Top with mashed potatoes.
  8. Bake for 30 minutes or until bubbly.

Makes 12 servings

10-Minute Chili


  • ½ pound lean, ground beef
  • 1 small onion, chopped
  • 16-ounce can kidney beans
  • 16-ounce can tomato sauce
  • 1-2 Tablespoons chili powder


  1. Cook ground beef and onion together in a saucepan. Transfer mixture to colander set over a bowl and rinse with warm water to remove grease. Return to saucepan. 
  2. Add the kidney beans, tomato sauce, and chili powder to the saucepan.
  3. Cook over medium heat until heated through.

Makes 4 servings

Butternut Squash Mac & Cheese


  • 16 ounces dry macaroni, shells, or other small pasta
  • 2 Tablespoons margarine, butter, or oil
  • 2 Tablespoons all-purpose flour
  • 1 cup pureed butternut squash (10 ounces frozen butternut squash heated and pureed)
  • 1 cup low-sodium broth
  • 1 Tablespoon minced garlic (1 teaspoon garlic powder)
  • Black pepper to taste
  • 1 cup low-fat milk
  • 1½ cups low-fat shredded cheese


  1. Cook pasta according to package instructions. Drain and set aside.
  2. If butternut squash is not cooked and pureed, cook it until tender, then puree in a blender or mash with a fork until smooth.  
  3. In a large skillet, electric skillet, or saucepan, melt margarine or butter, or add oil on medium high heat. 
  4. Once heated, add flour. Stir until combined and flour begins to brown, about 2 minutes. 
  5. Add butternut squash, broth, garlic, and black pepper. Stir until combined and heated through. 
  6. Lower heat to medium. Add milk. Heat, whisking constantly, until combined and warm. 
  7. Add cheese and stir until cheese is melted. 
  8. Add cooked pasta to the sauce and stir until pasta is completely coated and heated through. 

Makes 9 1-cup servings

Twice Baked Potatoes


  • 4 medium russet potatoes
  • 1/4 cup CNP Herb Ranch Seasoning or packaged ranch seasoning
  • 1 cup shredded low-fat cheddar cheese
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 425°F.
  3. Scrub potatoes thoroughly with a brush. Pat dry.
  4. Wrap each potato in foil.
  5. Bake at 425°F for 40-60 minutes or until tender.
  6. Carefully cut baked potatoes in half lengthwise.
  7. Scoop out most of the potato without tearing the skin. Set potato shells on a baking sheet.
  8. Preheat oven to 350°F
  9. In a bowl, combine inside of potatoes, seasoning, and half the cheese. Mix thoroughly.
  10. Scoop potato mixture back into shells. Top with shredded cheese.
  11. Bake on a baking sheet at 350°F until hot and cheese is melted, about 15 minutes.

Makes 6-8 servings

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