ScallopedShrimp and PotatoesServes41Package (4.9 Ounces) Scalloped Potatoes2� Cups Water1/3Cup 2% Milk1Pound Peeled and Deveined Cooked Medium Shrimp3Cups Fresh Baby Spinach, Coarsely Chopped1Cup (4 Ounces) Shredded Colby-Monterey Jack CheeseIn a large skillet, combine the potatoes, contents of sauce mix, water and milk. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potatoes are tender, stirring occasionally.Add shrimp and spinach. Cook and stir until spinach i … [Read more...]

PepperJack MacServes21Cup Uncooked Elbow Macaroni2Bacon Strips, Chopped�Cup Chopped Onion�Cup Sliced Fresh Mushrooms1� Teaspoons Butter1Tablespoon All-Purpose Flour�Cup Plus 2 Tablespoons Chicken Broth�Cup Plus 2 Tablespoons 2% Milk�Cup Shredded Pepper Jack Cheese�Teaspoon Italian SeasoningDashSalt and PepperCook macaroni according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, res … [Read more...]

WholeWheat Blueberry MuffinsMakes1 � Dozen1� Cups All-Purpose Flour1Cup Whole Wheat Flour�Cup Sugar2Teaspoons Baking Powder�Teaspoon Baking Soda�Teaspoon Salt1/8Teaspoon Ground Nutmeg2Eggs1Cup Buttermilk�Cup Canola Oil2Cups Fresh or Frozen BlueberriesIn a large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries.Fill greased or paper-lined … [Read more...]

Orange-CoconutAngel Food CakeServes141Package (16 Ounces) Angel Food Cake Mix1Cup Cold Water1/3Cup Orange Juice2Teaspoons Orange Extract, Divided1� Cups Cold Fat-Free Milk1Package (1 Ounce) Sugar-Free Instant Vanilla Pudding Mix1Tablespoon Grated Orange Peel1� Cups Flaked Coconut, Divided1Carton (8 Ounces) Frozen Reduced-Fat Whipped Topping, Thawed, DividedIn a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medi … [Read more...]

Shrimp &Tomato; Linguine TossServes36Ounces Uncooked Linguine1/3Pound Uncooked Medium Shrimp, Peeled and Deveined3Garlic Cloves, Minced1Tablespoon Olive Oil1Can (14.5 Ounces) Fire-Roasted Diced Tomatoes, Undrained2Teaspoons Minced Fresh Basil or � Teaspoon Dried BasilDashPepper�Cup Crumbled Feta CheeseAdditionalMinced Fresh Basil, OptionalCook linguine according to package directions.Meanwhile, in a large skillet, cook shrimp and garlic in oil over medium heat until shrimp turn pink. Add t … [Read more...]

FrenchOnion Portobello BrisketServes91Fresh Beef Brisket (4 Pounds)1� Cups Sliced Baby Portobello Mushrooms1Small Red Onion, Sliced2Garlic Cloves, Minced2Tablespoons Butter1Can (10.5 Ounces) Condensed French Onion Soup�Cup Dry White Wine or Beef Broth�Teaspoon Coarsely Ground PepperFreshSage, OptionalCut brisket in half; place in a 5-quart slow cooker.In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine … [Read more...]

Rigatoniwith Roasted Sweet PotatoesServes43Medium Sweet Potatoes, Peeled and Cubed1Medium Onion, Halved and Sliced3Garlic Cloves, Minced1Tablespoon Olive Oil�Teaspoon Salt�Teaspoon Dried Sage Leaves1/8Teaspoon Pepper2Cups Uncooked Rigatoni2Tablespoons Butter1Cup Heavy Whipping Cream�Cup White Wine or Chicken Broth�Cup Chopped Walnuts, ToastedShreddedParmesan CheesePlace sweet potatoes and onion in an ungreased 15x10x1-inch baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle … [Read more...]