Ingredients 2 teaspoons canola oil 1 cup finely chopped green and/or red sweet pepper 1/4 cup finely chopped onion 2 teaspoons curry powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 package (12 oz) frozen corn 1 cup Progresso™ reduced-sodium chicken broth 3 cups fat-free milk 8 ounces peeled and deveined cooked medium shrimp, thawed and drained if frozen, and halved, if desired 2 tablespoons snipped fresh cilantro 1/3 cup Yoplait® fat free plain yogurt...
Ingredients 1 pound boneless pork loin, trimmed of fat 1/3 cup lime juice 2 tablespoons honey 1 fresh jalapeño chile pepper, seeded and finely chopped 1/4 cup snipped fresh cilantro 1/2 teaspoon salt 1 box (9 oz) frozen corn 2 cups coarsely chopped fresh arugula or spinach 1 medium red sweet pepper, seeded and chopped Preparation Cut pork into 11/2-inch cubes. Place pork cubes in a large resealable plastic bag set in a shallow dish....
Ingredients 1/2 head broccoli florets 1 Delicata squash, sliced and seeded 1 cup mixed tender greens 1 cup thinly sliced red cabbage 2 tablespoons diced red onion Coarse salt and pepper 1/4 cup Tahini Sauce 1 tablespoon toasted sesame seeds Preparation Steam broccoli florets until bright green and tender, about 4 minutes. Remove and set aside. Steam squash until bright yellow and tender, about 10 minutes. In a bowl, toss greens, cabbage, and red onion....
Ingredients 4 medium onions, (each 4 to 5 ounces) Vegetable oil 1/4 cup balsamic or cider vinegar 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves 1 tablespoon packed brown sugar 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup seasoned croutons, crushed Preparation Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end....
Ingredients 1 cup plus 1 tablespoon roasted, unsalted peanuts 1 clove garlic, peeled and smashed 2 tablespoons finely chopped palm sugar 2 tablespoons Thai fish sauce 1 tablespoon low-sodium soy sauce 1 1/2 cups coconut milk 1 teaspoon sesame oil 1 tablespoon lime juice 1/4 cup shredded, unsweetened coconut Preparation Combine 1 cup peanuts with remaining ingredients in a blender and puree until smooth. Transfer to a serving bowl and garnish with remaining peanuts....
Ingredients 1/3 cup boiling water 1/2 cup whole millet 2 cups gluten-free rolled oats 3/4 cup shelled pistachios 1/2 cup unsweetened coconut flakes 1/2 cup honey 1 tablespoon coconut oil 1 teaspoon fine-grain sea salt 2/3 cup dried cranberries Preparation In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes. Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes....
Ingredients 1/2 cup butter or margarine 1 bag (10 oz) white vanilla baking chips (1 2/3 cups) 1 1/4 cups Gold Medal™ all-purpose flour 3/4 cup granulated sugar 1/2 cup chopped nuts 1 teaspoon vanilla 1/4 teaspoon salt 3 eggs 1 1/2 cups powdered sugar 2 to 3 tablespoons butter or margarine, softened 1/2 to 1 teaspoon vanilla 1 to 2 tablespoons warm water or milk Preparation Heat oven to 350°F....
Ingredients 1 can (19 oz) cannellini (white kidney) beans, drained, rinsed 3/4 cup cubed mozzarella cheese 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 1/3 cup fat-free balsamic vinaigrette 2 medium tomatoes, chopped (1 1/2 cups) Preparation In large bowl, mix all ingredients. Serve immediately, or cover and refrigerate 1 hour before serving. Related Video
Ingredients 2 cups plain yogurt 2 cloves garlic, finely minced 2 tablespoons curry powder 1/2 teaspoon tumeric Coarse salt and freshly ground black pepper 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes 1 zucchini, cut into 1-inch pieces 1 yellow squash, cut into 1-inch pieces Grape tomatoes Fresh bay leaves (optional) Preparation In a large bowl, mix together yogurt, garlic, curry, and tumeric; season with salt and pepper....
Ingredients 1 box Betty Crocker™ angel food cake mix 1 1/3 cups water 1 1/2 cups whipping cream 1/2 cup powdered sugar 2 teaspoons vanilla 1/2 cup halved purple grapes 1/2 cup fresh blueberries 2 kiwifruit, peeled, sliced 1/2 cup sliced pineapple 1 orange, peeled, sliced 1/2 cup strawberries 1 cherry for top Preparation Heat waffle maker. Set oven to 200°F; place cookie sheet in oven. In large bowl, make batter as directed on box using angel food cake mix and water....
Ingredients 2 cups Original Bisquick™ mix 1/3 cup granulated sugar 1 cup mashed ripe bananas (about 2 medium) 2/3 cup milk 1 egg, slightly beaten 1/2 teaspoon ground allspice 1/2 cup Gold Medal™ all-purpose flour 1/2 cup packed brown sugar 1/4 cup cold butter 2 tablespoons peanut butter 1/2 cup white vanilla baking chips 2 tablespoons whipping cream Preparation Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray....
Ingredients 2 tablespoons grated Parmesan cheese 2 tablespoons finely chopped fresh or 2 teaspoons dried basil leaves 1 round (14 ounces) Brie cheese 1/2 package (17 1/4-ounce size) frozen puff pastry (1 sheet), thawed Assorted crackers or sliced fruit, if desired Preparation Heat oven to 400°. Grease cookie sheet. Mix Parmesan cheese and basil. Cut Brie cheese round horizontally into 2 layers. Sprinkle basil mixture evenly over cut surface of bottom layer....
Ingredients 3 large carrots, shredded (2 1/2 cups) 1 medium celery stalk, sliced (1/2 cup) 1/2 cup raisins 1/4 cup fat-free mayonnaise, or salad dressing 1/4 cup plain or lemon fat free yogurt 1 teaspoon sugar 1 teaspoon lemon juice Salad greens, if desired Preparation Mix all ingredients except salad greens. Serve on salad greens. Cover and refrigerate any remaining salad. Related Video
Ingredients 1 1/4 cups Gold Medal™ all-purpose flour 1 cup cornmeal 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup firm margarine or butter 1/4 cup milk 1 egg, beaten 3/4 cup shredded Cheddar cheese (3 ounces) 1 can (4 ounces) chopped green chilies, undrained Honey, if desired Preparation Heat oven to 425°. Grease cookie sheet. Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs....
Ingredients 48 roasted salted cashews 12 hazelnuts, toasted and loose skins rubbed off 12 soft caramels 4 ounces semisweet chocolate 12 pecans halves, toasted Preparation Preheat oven to 325 degrees. On a parchment-lined rimmed baking sheet, make 12 clusters by arranging 4 cashews and 1 hazelnut (the cashews will be the tortoises’ legs, and the hazelnuts, the heads). With your fingers, gently flatten caramels and place one on top of each cluster....
Ingredients 1/3 cup chopped fresh flat-leaf parsley leaves 1/4 cup water 1 tablespoon chopped garlic (3 medium garlic cloves) 2/3 cup plain fat-free Greek yogurt 2/3 cup extra-virgin olive oil 1/4 cup fresh lemon juice (from 2 lemons) 1 ounce feta cheese, crumbled (3 tablespoons) 1 teaspoon coarse salt Preparation Puree parsley, water, and garlic in a blender until smooth, about 1 1/2 minutes. Add remaining ingredients, and blend until just combined....
Ingredients Hot Cooked Rice 1 tablespoon vegetable oil 1 cup sliced mushrooms (3 ounces) 1 cup bean sprouts, rinsed and drained 2 medium green onions, sliced (2 tablespoons) 2 eggs 1 tablespoon vegetable oil 3 tablespoons soy sauce Dash of pepper Preparation Make Hot Cooked Rice. While rice is cooking, heat 1 tablespoon oil in 10-inch skillet over medium heat 1 to 2 minutes. Cook mushrooms in oil about 1 minute, stirring frequently, until coated with oil....
Ingredients 6 rectangular whole-grain crackers (3 by 2 inches) 6 teaspoons fresh goat cheese (about 1 ounce), room temperature 1/2 English cucumber, thinly sliced lengthwise 2 tablespoons red onion, thinly sliced 1 tablespoon fresh dill sprigs Flaky sea salt Preparation Spread crackers with goat cheese and layer with cucumber slices. Top with red onion and dill. Season with salt. Slice each cracker in half with a serrated knife. Related Video
Ingredients 1 cup golden raisins 4 tablespoons sherry vinegar 3 teaspoons whole-grain mustard 5 teaspoons capers, plus 1 teaspoon caper brine 1 shallot, minced 2 teaspoons fresh lemon juice 1/4 teaspoon ground cumin 1/2 cup extra-virgin olive oil Preparation In a small pot, bring raisins,sherry vinegar, and 2 tablespoons waterto a boil. Remove from heat,cover, and let steep until cool.Add mustard, capers and brine,shallot, lemon juice, and cumin.Pulse in a food processor, addingoil in a thin stream....
Ingredients 1 lb lean (at least 80%) ground beef 3/4 teaspoon seasoned salt 1/4 teaspoon pepper 4 cups frozen hash brown potatoes 1 bag (24 oz) frozen broccoli, carrots, cauliflower & cheese-flavored sauce Preparation Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray center of each with cooking spray. In large bowl, mix ground beef, seasoned salt and pepper. Shape mixture into 4 patties, 1/2 inch thick....
