Ingredients 1 plus 8 cloves garlic 4 tablespoons olive oil Coarse salt and freshly ground pepper 1 pound farro spaghetti 3/4 cup dry white wine 1 cup loosely packed, chopped fresh parsley 1 teaspoon crushed red pepper flakes Parmesan, for grating Preparation Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until soft and golden, about 1 hour....
Ingredients 1 cup fat-free (skim) milk 1/2 cup fat-free egg product 1 tablespoon Truvía™ Spoonable natural sweetener 1/4 teaspoon salt 1 teaspoon vanilla 1 tablespoon butter 6 slices flourless sprouted 100% whole grain bread 1 1/2 cups mixed fresh berries (raspberries, strawberries, blueberries), sliced if large 6 tablespoons frozen (thawed) sugar-free whipped topping Sugar-free maple-flavored syrup, if desired Preparation In medium bowl, beat milk, egg product, Truvía™ natural sweetener, salt and vanilla....
Ingredients 1/2 cup sliced fresh strawberries 1 tablespoon sugar 1 tablespoon raspberry vinegar 1/3 cup Yoplait® Light Fat Free vanilla yogurt 3/4 teaspoon poppy seed 4 cups loosely packed bite-size pieces fresh spinach 2 kiwifruit, peeled and sliced 1 mango, peeled, seed removed and cut into wedges or chunks 1 pint (2 cups) fresh strawberries, sliced 1 cup seedless red grapes, halved if desired Preparation Place 1/2 cup sliced strawberries in blender or food processor....
Ingredients 6 cups Rice Chex™ cereal 1/4 cup butter 1/3 cup granulated sugar 2 teaspoons pure vanilla 1/4 cup powdered sugar 1 1/2 cups white vanilla baking chips 4 teaspoons gluten-free holiday-colored nonpareils or sprinkles Preparation Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in granulated sugar; microwave uncovered on High 30 to 40 seconds or until sugar is dissolved....
Ingredients 2 3/4 cup gluten-free old-fashioned oats 1/2 cup sliced almonds 2 containers (6 oz each) Yoplait® Original yogurt French vanilla 1 1/2 cups milk 1/4 cup ground flaxseed or flaxseed meal 1/2 cup fresh blueberries 1/2 cup fresh raspberries 1/2 cup sliced fresh strawberries Preparation Heat oven to 350°F. On cookie sheet, spread oats and almonds. Bake 18 to 20 minutes, stirring occasionally, until light golden brown; cool 15 minutes....
Ingredients 4 cups cubed pound cake 1 1/2 cups whipping cream 1/4 cup canned cream of coconut (not coconut milk) 2 tablespoons powdered sugar 3/4 cup canned coconut milk (not cream of coconut) 3 cups cubed peeled mangoes 1/2 cup sweetened flaked coconut, toasted Preparation Heat oven to 350°F. Spread cake cubes in even layer in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes, stirring once, until toasted. Cool completely....
Ingredients 1/3 cup olive oil, plus more for grill 4 cloves garlic, minced 1 teaspoon red-pepper flakes 3 tablespoons lime juice (from 2 limes) 1/4 cup orange juice (from 2 oranges), plus 1 orange, cut into 16 pieces 2 pork tenderloins (about 2 pounds total), cut into 1 1/2-inch pieces 1 large English cucumber, cut into 1-inch rounds Salt and pepper Preparation In a small pot, combine oil, garlic, and red-pepper flakes over medium-low....
Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix 1 1/4 cups buttermilk 1/3 cup vegetable oil 3 eggs 1 tablespoon unsweetened baking cocoa 1 tablespoon red liquid food color 1 teaspoon blue liquid food color 2 packages (8 oz each) cream cheese, softened 3/4 cup sugar 1 teaspoon vanilla 1 1/2 cups whipping cream 1 cup sliced strawberries 1/4 cup blueberries Preparation Heat oven to 325°F. Spray two 8-inch square (2-quart) glass baking dishes with cooking spray....
Ingredients 2 cups frozen stir-fry bell peppers and onions (from 1-pound bag) 1 can (14 1/2-ounces) diced tomatoes with mild green chilies 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves Preparation Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Stir-fry vegetables in skillet about 3 minutes or until crisp-tender. Stir in tomatoes, undrained, and thyme. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes, stirring occasionally, until heated through....
Ingredients 1/2 cup Bisquick Heart Smart™ mix 1/4 cup fat-free egg product 1 tablespoon sugar 2 tablespoons fat-free sour cream 1 teaspoon grated lemon peel 2 teaspoons vegetable oil 1/4 teaspoon vanilla 1/4 cup fresh or frozen (do not thaw) blueberries 1 teaspoon sugar Preparation Heat oven to 400°F. Place paper baking cup in each of 4 regular-size muffin cups; spray insides of paper baking cups with cooking spray. In small bowl, stir all ingredients except blueberries and 1 teaspoon sugar just until moistened....
Ingredients 1 3/4 cups Progresso™ chicken broth (from 32-ounce carton) 2 cups broccoli flowerets 1 cup cut-up fully cooked smoked turkey 1 1/2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves 1/2 cup uncooked couscous 1/2 cup shredded Cheddar cheese (2 ounces) Preparation Heat broth to boiling in 10-inch skillet. Stir in broccoli, turkey and tarragon. Cover and cook 3 to 4 minutes or until broccoli is crisp-tender....
Ingredients 1 can (8 ounces) kidney beans 1 can (8 ounces) whole kernel corn 1 small bell pepper 1/2 cup chunky-style salsa 1 tablespoon chopped fresh cilantro or parsley 4 flour tortillas (8 to 10 inches in diameter) 1/2 cup shredded Cheddar cheese (2 ounces) Preparation Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer. Cut the bell pepper lengthwise in half, and cut out seeds and membrane....
Ingredients 1 large head escarole 4 teaspoons extra-virgin olive oil Coarse salt and ground pepper 1/4 cup chopped toasted walnuts 1/4 cup crumbled blue cheese Fresh lemon juice (optional) Preparation Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter....
Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans if not using paper liners 1 1/2 cups all-purpose flour, plus more for pans 1 1/2 cups cake flour (not self-rising) 1 tablespoon baking powder 1/2 teaspoon salt 1 3/4 cups sugar 4 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups milk Preparation Preheat oven to 350 degrees. Butter and flour two standard muffin tins, or line muffin tins with paper liners; set aside....
Ingredients 4 slices bacon, cut into 1/2-inch pieces 1 cup chopped red and green bell peppers 1 medium onion, chopped (1/2 cup) 1/2 cup frozen whole kernel corn 4 cups corn bread stuffing mix 1 teaspoon dried marjoram leaves 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 1 1/2 cups water 3- to 4-pound frozen boneless whole turkey breast, thawed Preparation Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until brown....
Ingredients 1 blood orange, preferably organic Confectioners’ sugar, for dusting 2 grapefruits Preparation Preheat oven to 250 degrees. Wash and dry blood orange, then use a serrated knife to slice off four thin rounds. Arrange on a baking sheet lined with a nonstick baking mat; dust liberally with confectioners’ sugar. Cook until completely dry, flipping halfway through, about 45 minutes. Let cool completely. Heat broiler, with rack 6 inches from heat....
Ingredients 1 package (8 oz) dirty rice mix 2 1/2 cups water 2 fully cooked spicy smoked sausage links (from 1-lb package), cut diagonally into thin slices 1 can (15 or 19 oz) Progresso™ kidney beans, drained and rinsed 1 large green onion with top, sliced diagonally Preparation In 2-quart saucepan, heat rice and sauce mix, water and sausage to boiling. Reduce heat to low. Cover; cook about 25 minutes, stirring occasionally, until rice is tender....
Ingredients 2 cups Wheat Chex™ or Multi-Bran Chex™ cereal 1 cup orange juice 1/4 cup vegetable oil 2 small bananas, thinly sliced 1 egg 1 1/2 cups Gold Medal™ all-purpose flour 3/4 cup sugar 1/2 cup raisins, if desired 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup Wheat Chex™ or Multi-Bran Chex™ cereal 1/2 cup packed brown sugar 1/2 cup chopped nuts 1/4 cup Gold Medal™ all-purpose flour...
Ingredients Coarse salt and ground pepper 3/4 pound large pasta shells 2 tablespoons unsalted butter 1 large yellow onion, diced medium 3 garlic cloves, minced 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped 2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken) 1 container (48 ounces) part-skim ricotta 3 tablespoons finely grated lemon zest (from 2 lemons) 3/4 cup Parmesan, grated (2 1/4 ounces)...
Ingredients 2 teaspoons vegetable oil 1/2 cup thin bite-size strips green bell pepper 1/2 cup thin bite-size strips red bell pepper 1 small onion, cut into thin strips 1 box Ultimate Hamburger Helper™ three cheese marinara 1 cup hot water 2 1/4 cups milk 3/4 teaspoon dried thyme leaves 1/2 teaspoon Frank’s™ RedHot™ Original cayenne pepper sauce 1 1/2 cups cubed cooked chicken 1 1/2 cups sliced smoked andouille or other smoked sausage...
