Baked Berry Oatmeal

Ingredients:
2 ½ Cups Regular Rolled Oats
½ Cup Steel- Cut Oats
2 Tsp. Baking Powder
½ Tsp. Salt
½ Tsp. Ground Cinnamon
2 Cups Milk
1 Egg, Beaten
1/3 Cup Applesauce
¼ Cup Cooking Oil
¼ Cup Honey
¼ Cup Packed Brown Sugar
2 Cups Fresh or Frozen Strawberries

Directions:
Preheat oven to 400 degrees F. in a large bowl stir together rolled oats, steel cut oats, baking powder, salt and cinnamon; set aside. In a medium bowl combine milk, egg, applesauce, oil, honey, and brown sugar; add to oat mixture and stir until combined. Pour into greased 2 quart soufflé or casserole dish. Bake uncovered 20 minutes. Remove from oven, stir mixture and fold in berries. Bake uncovered for 20 additional minutes or until lightly browned. Spoon into bowls. Serve with yogurt and pour warmed strawberry jam of the top if desired.

The Fresh Market Recipes

Shrimp and Pear Salad with Pomegranate Dressing

Ingredients:
1 Lb. 16- 20 Count Shrimp, Peeled and Deveined, Tail Off
2 Tsp. Olive Oil
2 Tsp. Lemon Dill Seafood Rub
½ Cup Cranberry Lime European Soda
½ Cup Pomegranate Cranberry Chutney
¼ Cup Shallots, Mixed
1 Tsp. Dijon Mustard
2 Tbsp. Extra Virgin Olive Oil
Salt and Black Pepper to Taste
6 Cups Mixed Green Lettuce Leaves
2 Pears, Cored and Diced
½ Cup Pecan Halves, Toasted
½ Cup Organic Dried Cranberries

Directions:
Prepare medium- hot fire in charcoal grill with cover, or preheat gas grill to medium- high. When grill is ready, brush grill rack with oil. To prepare shrimp: combine shrimp, olive oil, and spice rub in a large bowl and toss. Place shrimp on grill rack, cover, and cook about 3-4 minutes on each side. Set aside and keep warm. To prepare salad: in a small saucepan, combine soda, chutney, shallots, mustard, and oil; whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes.) Remove from heat and season to taste with salt and black pepper. Place greens in a large bowl. Top with pears, toasted pecans, dried cranberries, and shrimp. Drizzle vinaigrette over salad just before serving.

The Fresh Market Recipes

Green Bean Casserole

Ingredients:
2 ½ lbs. French Beans, with Stems Snapped Off
2 Tbsp. Butter
5 Cipollini Onions, thinly Sliced
2 Tsp. Paprika
Pinch of Cayenne Pepper
½ Tsp. Freshly Ground Pepper
½ Tsp. Salt
½ Lb. Chanterelle Mushrooms, Rinsed and Coarsely Chopped
8 Oz. Baby Portobello Mushrooms, Sliced
4 Tbsp. Flour
2 Cups Chicken Stock
½ Cup Crème Fraiche
1 Tbsp. Lemon Juice
1 (4Oz) Packages Lars Crispy Onions

Directions:
In a large pot of salted boiling water, add French beans and blanch until just tender, about 5 minutes. Drain beans immediately and rinse with cold water, then pat dry. Cut beans in half and set aside. Over medium heat, melt butter in a large, deep sauté pan. Add onions and sauté for approximately 5 minutes or until translucent. Add paprika, cayenne pepper, ground pepper, and salt, stirring until combined. Stir in mushrooms, cover and cook for 5 minutes. Uncover mushroom mixture and cook an additional 5 minutes, stirring occasionally. Gradually add flour to mushroom mixture, stirring to combine. Gradually add chicken stock, about ½ cup at a time stirring constantly until all stock has been added and mixture is smooth. Bring sauce to simmer and cook for an additional 5-8 minutes or until sauce has thickened. Once thickened, stir in crème fraiche, lemon juice, and French beans. Simmer, stirring occasionally until beans are heated through, about 8 minutes. Preheat oven to 400 degrees F. transfer French bean mixture to a 9x13 glass or ceramic baking dish. Bake casserole for 20 minutes or until bubbling. Remove from oven and top with 1 ½ containers Lars Crispy Onions, cover the top completely.

The Fresh Market Recipes

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

Ingredients:
2 Tsp. Salt
8 Oz. Whole Wheat Fusilli
2 Tbsp. Olive Oil
2 Slender Zucchini, Halved Lengthwise, Sliced into ¼ Inch Thick
Pieces
5 Scallions, Chopped
¼ Cup Pine Nuts
Small Pinch Red Pepper Flakes
12 Oz. Boneless, Skinless Chicken Breasts, Cut into Bite Size Pieces
5 Large Basil Leaves, Sliced
¼ Cup Grated Parmesan (Optional)

Directions:
Bring a large pot of water with 2 tsp of the salt to a boil; add the fusilli. Cook until al dente. Warm 1 tbsp. of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, and red pepper flakes and ½ tsp of salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince ½ tsp of the peel and discard the rest. Squeeze half the lemon over the zucchini. Turn heat to medium- high and swirl in remaining olive oil. Add the chicken, minced lemon peel and remaining salt and cook, stirring, until golden, about 7 minutes. Drain fusilli, reserving ¼ cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1-2 minutes. Transfer to a bowl and top with basil, and if using, parmesan.

Fitness Magazine

Slim and Trim Potato Salad

Ingredients:
4 Medium Potatoes (About 1 1/3 lbs)
2/3 Cup Low- Fat Mayonnaise
1 Stalk Celery, Thinly Sliced (1/2 Cup)
½ Green Sweet Pepper, Chopped (1/3 Cup)
¼ Cup Chopped Onion
1 Tbsp. Yellow Mustard
1 Tsp. Cider Vinegar
¼ Tsp. Salt
¼ Tsp. Black Pepper
1 Hard Cooked Egg, Coarsely Chopped

Directions:
Wash potatoes and cut into 1 inch cubes, leaving skin on. In a covered saucepan, boil potatoes in enough water to cover 20 to 25 minutes or until just tender. Drain well. In a large bowl, combine mayonnaise, celery, salt, pepper, onion, mustard, vinegar, and green pepper. Add potatoes and egg to mayonnaise mixture. Toss lightly to mix. Cover and chill in the fridge at least 6 hours or up to 24 hours.

Fitness Magazine

Pasta Salad with Tomatoes and Bleu Cheese

Ingredients:
3 Tbsp. Extra- Virgin Olive Oil
2 Tsp. Cider Vinegar
2 Large Garlic Cloves, Minced
2 Tsp. Chopped Fresh Marjoram
1 Tsp. Salt
Pinch Red Pepper Flakes
¾ Lb. Cherry Tomatoes (About 3 Cups) Quartered
1 Lb. Farfelle
1 Cup Baby Arugula
2 Oz. Crumbled Blue Cheese (About ½ Cup)
Freshly Ground Pepper, To Taste

Directions:
In a bowl, whisk together the oil, vinegar, garlic, marjoram, salt and red pepper flakes. Add the tomatoes and toss to combine; set aside. Cook the farfelle according to package directions until al dente. Drain and transfer to a large bowl. Pour the tomato vinaigrette over pasta and toss well; cool to room temperature and then mix in the arugula, blue cheese and black pepper.

Fitness Magazine

Roast Beef and Cheddar Roll Ups

Ingredients:
4 Oz. Cream Cheese, Softened
2 Tbsp. Prepared Horseradish
4 Large Flour Tortillas
1 Head Romaine Lettuce, Tough Ribs Removed
8 Oz. Thinly Sliced Deli Roast Beef
4 Oz. Cheddar, Thinly Sliced

Directions:
In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla. Layer the tortillas with lettuce, roast beef, and cheddar and roll up. Serve.

Real Simple Magazine

Pasta Salad with Asparagus and Lemon

Ingredients:
8 Oz. Penne (1/2 Box)
1 lb Asparagus Cut into 1 Inch Pieces, Ends Trimmed
¼ Cup Parmesan Pieces (1 Oz)
2 Tbsp. Extra- Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
1 Tsp. Grated Lemon Zest
Salt and Black Pepper

Directions:
Cook the pasta according to package directions and add the asparagus during the last 3 ½ minutes of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl. Add the parmesan, oil, lemon juice and zest, ½ tsp salt and ¼ tsp black pepper and toss to combine.

Real Simple Magazine

Sweet and Spicy Chicken

Ingredients:
1 Tbsp. Olive Oil
1 Tbsp. Chili Powder
1 Tbsp. Brown Sugar
1 Tsp. Dried Oregano
Salt and Black Pepper
1 3 ½ - 4 lb Chicken, Cut into 10 Pieces

Directions:
Heat oven to 400 degrees F. in s small bowl, combine the oil, chili powder, sugar, oregano, ¾ tsp salt, and ¼ tsp. pepper. Pat the chicken dry with paper towels. Place the chicken in a roasting pan and rub with the spice mixture. Roast until cooked through, 45-50 minutes, Serve hot, room temperature, or chilled.

Real Simple Magazine

Heart Healthy Halibut with Sugar Snap Pea Salad

Ingredients:
1 Tbsp. Fresh Lime Juice
1 Tsp. Grated Fresh Ginger
2 Tbsp. Olive Oil
Salt and Black Pepper
12 Oz. Sugar Snap Peas (4 Cups) Strings Removed
1 Small Red Onion, Thinly Sliced
1 Tbsp. Sesame Seeds, Toasted (Optional)
4 6Oz Pieces Halibut Fillet
1 Lime, Cut into Wedges

Directions:
In a large bowl, combine the lime juice, ginger, 1 tbsp. of the oil, and ¼ tsp each salt and pepper. Add the snap peas, onion, and sesame seeds, if using, and toss to coat. Heat the remaining tablespoon of oil in a large non- stick skillet over medium- high heat. Season the fish with ½ tsp salt and ¼ tsp pepper. Cook until opaque throughout, 3-5 minutes per side. Serve with the salad and lime wedges.

Real Simple Magazine

Grilled Chicken and Spinach Quesadillas

Ingredients:
1 2-2 ½ lbs Rotisserie Chicken, Meat Shredded
4 Cups Baby Spinach (About 3 Oz)
1 ½ Cups Grated Monterey Jack (6 Oz)
4 Large Flour Tortillas
1 Avocado, Diced
½ Cup Store- Bought Fresh Salsa
¼ Cup Sour Cream

Directions:
Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese. Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3-4 minutes per side. Serve with the avocado, salsa, and sour cream.

Real Simple Magazine

Indonesian Pilaf

Ingredients:
2 Packages of Kashi 7 Whole Grain Pilaf
1 Cup Whole Peanuts
4 Tsp. Toasted Sesame Oil
3 Cloves Organic Garlic, Sliced
1 Medium Organic Red Onion, Diced
½ Tsp. Cumin
½ Tsp. Coriander
¾ Cup Organic Raisins
1 Large Organic Carrot, Cut into Matchsticks
1 Cup Organic Red Cabbage, Diced
1 Pinch Salt
¼ Cup Water
1 Organic Red Bell Pepper, Seeded and Diced
½ Bunch Cilantro, Coarsely Chopped
4 Tbsp. Naturally Prepared Soy Sauce
2 Tbsp. Brown Rice Vinegar
2 Tsp. Fresh Ginger Root, Grated
1 Tsp. Crushed Red Chili Flakes
2 Tsp. Evaporated Cane Juice Crystals

Directions:
Cook Kashi pilaf according to package directions and set aside. Dry toast peanuts in a small skillet until golden brown and set aside. Sauté garlic and onion in first 2 tsp of sesame oil in a large skillet until limp. Add cumin and coriander and stir. Add raisins, carrots, cabbage, salt, water, and stir well. Cover with lid. Reduce heat to low; simmer for 3 minutes then remove from heat. In a large mixing bowl, combine sauté mixture with cooked pilaf, red bell pepper, cilantro, and toasted peanuts; mix well. In a small bowl, combine remaining ingredients, whisk together; add to pilaf mixture, stir well and enjoy.

Kashi.com/ recipes

Baby Back Ribs with Honey Mustard Glaze

Ingredients:
2 Tbsp. Brown Sugar
1 Tbsp. Paprika
1 Tsp. Dry Mustard
1 Tsp. Dried Oregano
Salt and Black Pepper
4 lbs Baby-Back Ribs (2-3 Racks)
½ Cup Dijon Mustard
½ Cup Balsamic Vinegar
¼ Cup Honey

Directions:
Heat oven to 275 degrees F. Make the rub: in a small bowl, combine the brown sugar, paprika, dry mustard, oregano, 2 tsp salt, and ½ tsp black pepper. Place the ribs on a large rimmed non- stick baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2-2 ½ hours. Meanwhile, make the sauce: in a small bowl, combine the Dijon mustard, vinegar, and honey. Transfer ½ cup of the sauce into a small bowl for serving. Heat grill to medium- high. Grill the ribs, basting them with the remaining sauce and turning occasionally, until just beginning to char, 4-5 minutes. Serve with the reserved sauce.

Real Simple Magazine

Classic Barbeque Spare Ribs

Ingredients:
1 Tbsp. Chili Powder
1 Tbsp. Ground Coffee
1 Tsp. Ground Cumin
4 Tbsp. Brown Sugar
¾ Tsp. Cayenne Pepper
Salt and Black Pepper
6 Lbs. Spare Ribs (2 Racks) Trimmed of Excess Fat
¾ Cup Ketchup
1/3 Cup Apple Cider Vinegar
¼ Cup Molasses
2 Tbsp. Tomato Paste

Directions:
Heat oven to 275 degrees F. Make the rub; in a small bowl, combine the chili powder, coffee, cumin, 2 tbsp. of the brown sugar, 1.2 tsp. cayenne, 2 tsp. salt and 1 tsp black pepper. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 ½ to 3 hours. Meanwhile, make the sauce; in a saucepan, combine the ketchup, vinegar, molasses, tomato paste, and remaining 2 tbsp. of sugar and ¼ tsp of cayenne, and ½ tsp. black pepper. Simmer, stirring occasionally, until slightly thickened, 8-10 minutes. Transfer ½ cup of the sauce into a small bowl for serving. Heat grill to medium- high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4-5 minutes. Serve with the reserved sauce.

Real Simple Magazine

Orzo Salad with Zucchini and Feta

Ingredients:
8 Oz. Orzo (1/2 Box)
3 Tbsp. Olive Oil
3 Tbsp. White Wine Vinegar
½ Tsp. Crushed Red Pepper
Kosher Salt and Black Pepper
1 ¼ lb. Small Zucchini (3-4) Cut into Half Moons
8 Oz. Feta, Crumbled (2 Cups)
¼ Cup Chopped Fresh Dill

Directions:
Cook the orzo according to package directions. Drain and run under cold water to cool. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ tsp salt, and ¼ tsp pepper. Add the zucchini and let marinade, tossing occasionally, for 20 minutes. Add the orzo, feta, and dill to the zucchini mixture and toss to combine.

Real Simple Magazine

Tangy Red Cabbage Slaw

Ingredients:
½ Cup Fresh Orange Juice
¼ Cup Fresh Lime Juice
2 Tbsp. Olive Oil
2 Tbsp. Brown Sugar
Kosher Salt and Black Pepper
½ Medium Red Cabbage (About 1 ½ lbs,) Cored and Shredded
2 Large Carrots (About ½ lb,) Grated
¾ Cup Chopped Fresh Cilantro

Directions:
In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 tsp. salt, and ½ tsp. pepper. Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Real Simple Magazine

Vegetarian Tacos with Spinach, Corn, and Goat Cheese

Ingredients:
1 Tbsp. Olive Oil
1 14 Oz. Package Extra Firm Tofu, Drained, Patted Dry, and Crumbled
1 ½ Tsp. Chili Powder
Kosher Salt and Black Pepper
1 10 Oz. Package Frozen Corn (2 Cups) Thawed
1 5 Oz. Package Baby Spinach (About 6 Loosely Packed Cups)
8 Small Flour Tortillas, Warmed
¾ Cup Crumbled Fresh Goat Cheese (3 Oz)
¾ Cup Store- Bought Refrigerated Salsa

Directions:
Heat the oil in a large non-stick skillet over medium- high heat. Add the tofu, chili powder, ½ tsp. salt, ¼ tsp. pepper. Cook, tossing occasionally, until golden brown, 4-5 minutes. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ tsp. each salt and pepper and toss until wilted. Fill the tortillas with the tofu mixture, goat cheese, and salsa.

Real Simple Magazine

Black Bean Soup with Roasted Jalapeno Salsa

Ingredients:
2 Tbsp. Plus 2 Tsp. Olive Oil
1 Large Poblano or Green Bell Pepper, Chopped
2 Cloves Garlic, Chopped
Kosher Salt and Black Pepper
1 Tsp. Ground Cumin
2 15.5 Oz. Can Black Beans, Rinsed, or 1 Heaping Cup Dried Black Beans, Soaked and Cooked
1 12 Oz. Bottle Lager Beer
3-4 Jalapenos, Halves and Seeded
½ Cup Fresh Cilantro Leaves
2 Tbsp. Fresh Lime Juice

Directions:
Heat 2 tbsp. of the oil in a large pot over medium heat. Add the poblano, garlic, and all but 1/3 cup of the chopped onion. Season with ¾ tsp. salt and ½ tsp pepper. Cook, stirring occasionally, until the vegetables are tender, 8-10 minutes; stir in the cumin. Heat broiler. Add the beans, lager, and ½ cup water to the pot. Mash some of the beans with a fork or potato masher and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6-8 minutes. Meanwhile, place the jalapenos on a broiler proof baking sheet and broil until charred, 2-3 minutes. Slice crosswise and, in a small bowl, toss with the cilantro, lime juice, and the remaining 1/3 cup of chopped onion and 2 tsp. of oil, and ¼ tsp. each salt and pepper. Serve with the soup.

Real Simple Magazine

Grilled Lemon Chicken with Cabbage and Corn Slaw

Ingredients:
2 Tsp. Honey
2 Tbsp. Plus 1 Tsp. Olive Oil
5 Tbsp. Fresh Lemon Juice
Kosher Salt and Black Pepper
¼ Small Green Cabbage (1/2 lb.) Cored and Shredded
1 Red Bell Pepper, Thinly Sliced
1 Cup Corn Kernels (From 1-2 Ears, or Thawed if Frozen)
4 6Oz. Boneless, Skinless, Chicken Breasts

Directions:
In a large bowl, whisk together honey, 2 tbsp. of oil, 2 tbsp. of lemon juice, ½ tsp salt, and ¼ tsp pepper. Add the cabbage, bell pepper, and corn and toss to combine. Heat grill to medium- high. Rub the chicken with the remaining tsp. of oil and season with ½ tsp each salt and pepper. Frill the chicken, basting often with the remaining 3 tbsp. of lemon juice, until cooked through, 5-6 minutes per side. Serve with the slaw.

Real Simple Magazine

Barbeque Sauce

Ingredients:
1 Tbsp. Olive Oil
½ Small Onion, Finely Chopped
1 Clove Garlic, Finely Chopped
1 Cup Ketchup
¼ Cup Cider Vinegar
¼ Cup Molasses
2 Tbsp. Brown Sugar
2 Tbsp. Dijon Mustard
2 Tsp. Worcestershire Sauce
1 Tbsp. Chili Powder
¼ Tsp. Cayenne Pepper (Optional)
Kosher Salt and Black Pepper

Directions:
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until softened, 3-5 minutes. Add the ketchup, vinegar, molasses, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne (if using,) ¾ cup water, ¼ tsp. salt, and ½ tsp. pepper. Simmer gently, stirring occasionally, until slightly thickened, 12-15 minutes. The sauce will keep in the refrigerator for up to 2 weeks. To use: baste poultry, meat, or seafood with the sauce during the last few minutes of grilling. Serve extra sauce on the side for dipping.

Real Simple Magazine

Rigatoni Peperonata

Ingredients:
¼ Cup Pine Nuts
12 Oz Rigatoni (3/4 Box)
¼ Cup Olive Oil
3 Bell Peppers (Preferably Red and Yellow,) Cup into ½ Inch Pieces
½ Cup Pitted Kalamata Olives, Halved
¼ Cup Chopped Fresh Flat Leaf Parsley
2 Tbsp. Chopped Capers
2 Tbsp. Red Wine Vinegar
¼ Tsp. Crushed Red Pepper
Kosher Salt and Black Pepper

Directions:
Heat oven to 400 degrees F. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden brown, 4-6 minutes. Cook the pasta according to the package directions. Meanwhile, heat the oil in a large skillet over medium- high heat. Add the bell peppers and cook, stirring occasionally, until tender, 5-6 minutes. Add the olives, parsley, capers, vinegar, crushed red pepper, and ¼ tsp. each salt and pepper and cook, stirring, until heated through, 1 -2 minutes. Add the pasta and pine nuts to the skillet and cook, tossing for 1 minute.

Real Simple Magazine

Spinach, Shrimp, and Avocado Salad

Ingredients:
Shrimp
Salted Water
3 Tbsp. Lemon Juice
3 Tbsp. Olive Oil
1 Tbsp. Chopped Capers
½ Tsp. Honey
Salt and Pepper
8 Cups Spinach
4 Chopped Plum Tomatoes
1 Sliced Avocado

Directions:
Cook the shrimp in simmering salted water until opaque, 3-5 minutes; cool. In a bowl, whisk together lemon juice, olive oil, capers, and honey; season with salt and pepper. Toss with spinach, plum tomatoes, avocado and shrimp.

Real Simple Magazine

Easy Shrimp Bisque

Ingredients:
Shrimp
Salt and Pepper
Butter
2 Tbsp. Brandy
2 14.5 Oz. Tomato Soup
1 Cup Heavy Cream
Chives

Directions:
Chop the shrimp and season with salt and pepper. In a medium saucepan, cook in butter over medium heat until opaque, 3 to 4 minutes; remove. Ass 2 tbsp. brandy to the pan, then two 14.5 ounce cans tomato soup and 1 cup heavy cream; simmer for 5 minutes. Serve with the shrimp and chopped chives.

Real Simple Magazine

Easy Granola

Ingredients:
4 Cups Old- Fashioned Rolled Oats (Not Quick Cooking)
1 Cup Sliced Almonds
½ Cup Shredded Coconut (Preferably Unsweetened)
¼ Cup Unsalted Pepitas (Hulled Pumpkin Seeds) or Shelled Sunflower Seeds
½ Cup Pure Maple Syrup
2 Tbsp. Canola Oil
½ Tsp. Kosher Salt
1 Cup Dried Fruit (Such as Cherries, Cranberries, Raisins, or Currants)

Directions:
Heat oven to 350 degrees F. On a rimmed baking sheet, toss the oats, almonds, coconut, and Pepitas with the maple syrup, oil and salt. Bake, tossing once, until golden and crisp, 25 to 30 minutes. Add the dried fruit and toss to combine. Let cool. The granola will keep in an airtight container in a cool, dry place for up to 3 weeks.

Real Simple Magazine

Cheesy Baked Pasta with Spinach and Artichokes

Ingredients:
8 Oz. Mezzi Rigatoni or Some Other Short Pasta (1/2 box)
1 14 oz. Can Artichoke Hearts, Rinsed and Quartered
1 9Oz. Package Frozen Creamed Spinach, Thawed
¼ Cup Grated Parmesan (1 Oz.)
2 Cups Grated Mozzarella (8Oz.)
Black Pepper

Directions:
Cook the pasta according to the package directions. Drain and return it to the pot; Heat broiler. Add the artichoke hearts, spinach, parmesan, half the mozzarella, and ¼ tsp. black pepper to the pasta; toss to combine. Transfer the mixture to a shallow 2 qt or 8inch square broiler proof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.

Real Simple Magazine

Easy Chicken and Cheese Enchiladas

Ingredients:
1 Can (10 ¾ Oz) Campbell’s Condensed Cream of Chicken Soup
½ Cup Sour Cream
1 Cup Pace Picante Sauce
2 Tsp. Chili Powder
2 Cups Chopped Cooked Chicken
½ Cup Shredded Monterey Jack Cheese
6 Flour Tortillas (6”) Warmed
1 Small Tomato, Chopped
1 Green Onion, Sliced

Directions:
Stir the soup, sour cream, picante sauce, and chili powder in medium bowl. Stir 1 cup picante sauce mixture, chicken, and cheese in large bowl. Divide chicken mixture among tortillas. Roll up the tortillas and place seam side up in 2 quart shallow baking dish. Pour remaining picante sauce over filled tortillas. Cover baking dish. Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

Campbellskitchen.com

No Boiling Lasagna

Ingredients:
2 Containers Ricotta Cheese (15 Oz. Each)
2 Cups Shredded Mozzarella Cheese
½ Cup Grated Parmesan Cheese
2 Eggs
1 Jar (2 lbs, 13 Oz.) Ragu Old World Style Pasta Sauce
12 Uncooked Lasagna Noodles

Directions:
Combine ricotta, 1 cup mozzarella, ¼ parmesan and eggs. Spread 1 cup sauce in 13 x 9 inch baking dish. Layer 4 uncooked noodles, 1 cup sauce, and ½ ricotta mixture; repeat. Top with remaining noodles and sauce. Bake covered at 375 degrees for 1 hour. Uncover; sprinkle with remaining cheeses. Bake 10 minutes.

Ragu Sauce Recipes

Balsamic-Dijon Vinaigrette

Ingredients:
1/3 Cup Olive Oil
3 Tbsp. Balsamic Vinegar
2 Tsp. Dijon Mustard
Kosher Salt and Black Pepper

Directions:
In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, ½ tsp. salt, and ¼ tsp. black pepper.

Lemon and Shallot Vinaigrette

Ingredients:

¼ Cup Olive Oil

¼ Cup Fresh Lemon Juice

2 Tsp. Honey

1 Shallot, Finely Chopped

Kosher Salt and Black Pepper



Directions:

In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ tsp. salt and ¼ tsp. pepper.

Real Simple Magazine

Watercress Salad with Beets and Feta

Ingredients:
2 Bunches Watercress, Thick Stems Removed (6 Cups)
1 15 Oz. Can Whole Beets, Drained and Thinly Sliced
4-5 Tbsp. Lemon and Shallot Vinaigrette or Bottled Italian Vinaigrette
½ Cup Crumbled Feta (About 2 Oz.)

Directions:
In a large bowl, toss the watercress and beets with the vinaigrette. Sprinkle with the feta. Add fresh beets to the salad by roasting them first. Drizzle them with olive oil, wrap in foil, and cook at 400 degrees until tender, about 1 hour. Peel when cool.

Real Simple Magazine

5 Minute Hummus

Ingredients:
1 15 Oz. Can Chickpeas, Rinsed
1 Clove Garlic
¼ Cup Olive Oil, Plus More For Serving
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Tahini (Sesame Seed Paste; Optional)
1 Tsp. Ground Cumin
Kosher Salt
¼ Tsp. Paprika

Directions:
In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using) cumin and ¾ tsp. salt until smooth and creamy. Add 1 to 2 tbsp. water as necessary to achieve the desired consistency. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Real Simple Magazine

Couscous Vegetable Medley

Ingredients:

1/3 Cup Vegetable Broth

1/3 Small Onion

½ Medium Carrot

½ Cup Canned, Crushed Tomatoes, Low Sodium

¼ Tsp. Cayenne Pepper

¼ Tsp. Cumin

1 Cup Chickpeas (Garbanzo Beans) Canned, Low Sodium, Rinsed

and Drained

1 Fresh Small Zucchini

1/3 Green Bell Pepper

2 Tbsp. Raisins

4 ½ Tbsp. Water

1 ½ Tbsp. Sliced Almonds



Directions:

Rinse and chop onion, carrot, bell pepper and zucchini, into bite-sized pieces, set aside. Place all the vegetables except zucchini and bell pepper in medium saucepan with canned tomatoes and half the broth. Bring to a boil, reduce heat, cover and simmer for about 8-10 minutes, or until vegetables are tender (add more water if necessary). Add chickpeas, zucchini, bell pepper, raisins and spices; continue to simmer for another 5-6 minutes. In another saucepan, bring remaining broth and water to a boil. Stir in couscous, remove from heat, cover and allow to stand for about 5 minutes; stir in almonds and fluff with fork. Serve couscous topped with vegetables.

www.ediets.com

Cool Spiced Berries Dessert

Ingredients:
2Tbsp. White Granulated Sugar
¼ Tsp Fresh Lemon Juice
1/8 Tsp Ground Nutmeg
1/8 Tsp. Ground Cinnamon
¼ Tsp. Vanilla Extract
½ Cup Sliced Strawberries
3 Tbsp. Whipped Light Topping

Directions:
In a small saucepan, stir together the sugar, lemon juice and water. Bring to a boil, and cook for about 2-3 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon; remove from the heat. Stir in the vanilla and allow to cool for a few minutes. Pour syrup over strawberries and top with whipped topping.

www.ediets.com

Honey Dijon Pork Chop

Ingredients:
3 Oz. Lean, Boneless Pork Chop
2 Tsp. Apple Cider Vinegar
1 Tsp. Honey
1 Tsp. Dijon Mustard

May Also Include:
2 Cups Mixed Salad Greens
1/2 Cup Chopped or Sliced Cucumber
1 Tbsp. Salad Dressing, Low Fat or Non- Fat; Low Sodium
1/2 Cup Fresh Pineapple, Diced

Directions:
Preheat either grill or broiler. Rinse and pat dry pork chop. In a bowl, mix vinegar, honey and mustard; add pork chop and coat. If possible, cover, refrigerate and let marinate for about 30 minutes. Grill or broil pork chop, reserving marinade, approximately 6-8 inches from heat source for 5-7 minutes, then turn and baste with remaining marinade. Cook an additional 5-7 minutes or until inside is no longer pink. Serve. Discard any leftover marinade.

www.ediets.com

Mediterranean Chicken and Pasta

Ingredients:
1 6- Oz. Jar Marinated Artichoke Hearts
1 Tbsp. Olive Oil
12 Oz. Skinless, Boneless Chicken Breast, Cut Into Bite Size Pieces
3 Garlic Cloves, Thinly Sliced
¼ Cup Chicken Broth
¼ Dry White Wine
1 Tsp. Dried Oregano, Crushed
1 7-Oz. Jar Roasted Red Peppers, Drained and Cut into Strips
¼ Cup Pitted Kalamata Olives
3 Cups Hot Cooked Campanelle or Penne Pasta
¼ Cup Crumbled Feta Cheese

Directions:
Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.

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