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Ingredients 1 small green bell pepper, finely chopped (1/2 cup) 1 small onion, finely chopped (1/4 cup) 1/3 cup finely chopped celery 2 teaspoons olive oil 2 teaspoons lemon juice 1 cup chicken or vegetable broth 1 cup uncooked whole wheat couscous 3 cups lightly packed fresh baby spinach leaves 2 teaspoons grated lemon peel 1/8 teaspoon pepper Preparation In 3-quart saucepan, cook bell pepper, onion, celery, oil and lemon juice over medium heat about 4 minutes, stirring occasionally, until vegetables are crisp-tender....

Ingredients 1/2 cup (1 stick) salted butter, softened 1 baguette, halved horizontally and quartered crosswise 4 ounces thinly sliced French ham 2 ounces thinly sliced Gruyere or Fontina cheese Dijon mustard or Brooke’s Mustard Dip, for serving Cornichons, for serving Preparation Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard or mustard dip and cornichons....

Ingredients 1 pint (2 cups) deli coleslaw (creamy style) 1 tablespoon prepared horseradish 1 to 2 teaspoons grated lemon peel 1 pound sliced turkey pastrami 2 small red bell peppers, cut into 1/4-inch strips 1 bag (15 ounces) pita bread folds Preparation Mix coleslaw, horseradish and lemon peel. Arrange pastrami, coleslaw and bell pepper strips on half of each pita bread; fold over. Related Video

Ingredients 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix (or your favorite flavor) Water, vegetable oil and eggs called for on cake mix box 2 boxes Betty Crocker™ Fruit Roll-Ups™ Blastin' Berry Hot Colors™ chewy fruit flavored snacks 1 container Betty Crocker™ Rich & Creamy vanilla frosting 2 boxes Betty Crocker™ Scooby Doo™ or Fruit Gushers™ fruit flavored snacks Preparation Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups....

Ingredients Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 slices bacon, finely chopped 1/2 cup chopped scallions 2 cups cleaned sliced mixed mushrooms, such as shiitake, oyster, and cremini 2 cups chicken stock or canned chicken broth 1 1/2 cups frozen baby peas, thawed 1 tablespoon unsalted butter 1 pound small pasta shells 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano (2 ounces) Preparation Bring a large pot of salted water to a boil for pasta....

Ingredients 1 medium ripe avocado, pitted, peeled 1/8 teaspoon salt Juice of 1/2 lime 4 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package 4 teaspoons Old El Paso™ Hot Thick ’n Chunky Salsa 1 can (15 oz) Progresso™ black beans, drained, rinsed Coarsely chopped fresh cilantro leaves, if desired Preparation Scoop avocado flesh into small bowl. Add salt and lime juice; mix until smooth and creamy....

Ingredients 1/4 cup finely chopped onion 1/4 cup snipped fresh parsley or 1/2 teaspoon dried dill 2 cloves garlic, minced 1/4 teaspoon salt 1 pound 90% lean ground beef 1/3 cup Yoplait® plain fat-free yogurt 1 tablespoon stone-ground mustard or Dijon-style mustard 1 tablespoon snipped fresh dill or 1 teaspoon dried dill 1 teaspoon balsamic vinegar 1/4 cup chopped seeded cucumber Cucumber slices, tomato slices, red onion slices, and/or fresh spinach leaves (optional)...

Ingredients 4 6-inch corn tortillas 4 teaspoons olive oil 1 medium onion, chopped 1 cup canned black beans, rinsed and drained 1 cup chopped seeded tomato 1 cup shredded reduced-fat Monterey Jack, cheddar, or mozzarella cheese (4 ounces) 2 tablespoons chopped fresh cilantro 1 clove garlic, minced 1 fresh jalapeño chile pepper, seeded and finely chopped Preparation Preheat oven to 425° F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil....

Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box Yellow, red, neon green and neon blue liquid food colors 2 teaspoons grated orange peel 2 teaspoons grated lime peel 1 container Betty Crocker™ Whipped fluffy white frosting 1/2 cup Trix™ cereal Preparation Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 2 (8- or 9-inch) round cake pans....

Ingredients 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed 2 tablespoons extra-virgin olive oil 3/4 cup Progresso™ chicken broth (from 32-oz carton) 1 tablespoon lemon juice 1 tablespoon chopped fresh Italian (flat-leaf) parsley 1 cup Gold Medal™ all-purpose flour 4 1/2 teaspoons California chili powder 1 tablespoon coarse sea salt (gray salt) 1 teaspoon freshly ground black pepper 1 egg 1 cup Progresso™ panko crispy bread crumbs 16 uncooked extra-large shrimp, peeled (tail shells left on), deveined...

Ingredients Olive oil cooking spray or regular cooking spray 1 zucchini, thinly sliced 1 teaspoon seasoned salt 1/2 teaspoon pepper Preparation Heat oven to 200°F. Line cookie sheet with cooking parchment paper; spray paper with olive oil cooking spray. Place zucchini slices on cookie sheet in single layer. Spray tops with cooking spray; sprinkle evenly with seasoned salt and pepper. Bake 2 hours, rotating cookie sheet after 1 hour. After 1 hour 30 minutes, check zucchini every 10 minutes to avoid burning....

Ingredients 1 can (15 oz) Progresso™ black beans, drained, rinsed 1 cup cooked rice 1 small onion, finely chopped (1/4 cup) 2 tablespoons Old El Paso™ salsa (any variety) 1/4 cup sour cream 1/4 cup salsa 4 hamburger buns, split Lettuce leaf Preparation Mash beans. Mix beans, rice, onion and 2 tablespoons salsa. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Spoon bean mixture by 1/2 cupfuls into skillet; flatten to 1/2 inch....

Ingredients 3/4 cup white miso 2/3 cup sugar 1/2 cup mirin 1/2 cup sake 4 (6-ounce) black cod or sea bass fillets, cut about 3/4-inch thick Preparation In a saucepan, whisk together miso, sugar, mirin, and sake. Cook until thick enough to coat the back of a spoon, about 10 minutes. Transfer to a shallow baking dish. Add fish, turning to coat. Cover with plastic wrap, and refrigerate for 3 days....

Ingredients 2 pounds green cabbage, shredded 2 red bell peppers, seeded, de-ribbed, and julienned 1 large carrot, grated 1 tablespoon coarse salt 1 tablespoon sugar 1 cup champagne vinegar 1 cup sour cream 2 large eggs 1 green apple, washed and grated 1/2 medium white onion, grated 1 1/2 tablespoon sugar 1 tablespoon coarse salt 2 1/2 teaspoons celery seed 1 teaspoon dry mustard 1/4 teaspoon cayenne pepper Preparation Prepare the salad: In a colander set over a large bowl, combine the cabbage, peppers, carrot, salt, and sugar....

Ingredients 1 tablespoon extra-virgin olive oil 1 bag (16 ounces) frozen pearl onions, thawed and patted dry 1 cup bulgur 1 1/2 cups water Coarse salt and ground pepper 1/2 cup almonds, toasted and coarsely chopped 2 tablespoons chopped fresh oregano leaves 1 tablespoon finely grated lemon zest 2 tablespoons lemon juice Preparation In a medium pot, heat olive oil over medium-high. Add pearl onions and cook, stirring, until golden in spots, 2 to 3 minutes....

Ingredients 5 sheets of gelatin, cut into pieces Scant 2 cups Champagne Scant 1/4 cup superfine sugar Dash of freshly squeezed lemon juice 1/2 cup small fruits, such as blueberries, raspberries, or grapes, rinsed Preparation Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved....

Ingredients 1 lb lean (at least 80%) ground beef 1 teaspoon chili powder 1 cup sour cream 2/3 cup mayonnaise or salad dressing 1 cup shredded sharp Cheddar cheese (4 oz) 2 tablespoons finely chopped onion 2 cups Original Bisquick™ mix 1/2 cup cold water 2 to 3 medium tomatoes, thinly sliced 3/4 cup chopped green bell pepper Preparation Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, cook beef and chili powder over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain....

Ingredients 1 tablespoon extra-virgin olive oil 4 carrots, diced small 4 celery stalks, diced small 1 medium yellow onion, diced small 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces Coarse salt and ground pepper 6 cups low-sodium chicken broth 5 sprigs thyme 1 cup quick-cooking barley 5 ounces baby spinach (5 cups) Preparation In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion....

Ingredients 1 medium coconut 3/4 cup water 1 tablespoon chopped fresh cilantro 1 teaspoon chopped dried tamarind pulp or 1/4 teaspoon tamarind concentrate paste 1/2 teaspoon salt 2 to 3 fresh Thai, serrano or cayenne chiles 1 tablespoon vegetable oil 1/2 teaspoon black or yellow mustard seed 1 tablespoon dried split and hulled black lentils (urad dal) or yellow split peas (chana dal), sorted Preparation To make shredded fresh coconut, rinse coconut thoroughly to remove any dust or dirt from shell; pat dry....

Ingredients 1 cup Gold Medal™ all-purpose flour 3/4 cup sugar 1/2 cup sour cream 1/4 cup butter or margarine, softened 1/4 cup water 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 egg 8 creme-filled chocolate sandwich cookies, coarsely chopped 3/4 cup whipping cream 2 tablespoons sugar Preparation Heat oven to 350°F. Grease and flour bottom and side of 8- or 9-inch round cake pan. In large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl constantly....