Ingredients 1 package (7 ounces) angel hair pasta or thin spaghetti2 small zucchini, cut into 1/4-inch pieces2 garlic cloves, minced3 tablespoons olive oil1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1/4 cup minced fresh parsley1 teaspoon dried oregano1/8 to 1/2 teaspoon crushed red pepper flakes Preparation Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. Add the tomatoes, parsley, oregano and pepper flakes; heat through....

Ingredients 1/2 cup chopped celery1/4 cup chopped onion1/3 cup butter, cubed5 cups soft bread cubes1 cup chopped walnuts1/2 cup minced fresh parsley1 teaspoon salt1/2 teaspoon poultry seasoning1/4 teaspoon pepper1/4 cup chicken broth1 large egg, well beaten Preparation Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into 8 balls....

Ingredients 1/4 c. extra-virgin olive oil 2 tbsp. extra-virgin olive oil 2 medium carrots 2 medium celery ribs 1 medium onion 1/2 medium red bell pepper 1 1/2 lb. sugar snap peas 1/2 tsp. crushed red pepper 1/2 c. torn mint leaves Sea salt Preparation Step 1In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion, and bell pepper, and cook over moderate heat, stirring occasionally, until the sofrito is tender and lightly browned, about 8 minutes....

Ingredients 1 cup pineapple juice1 cup red wine or beef broth1/2 cup soy sauce1/2 cup Worcestershire sauce1 medium onion, chopped1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1/2 teaspoon pepper3/4 pound cherry tomatoes1/2 pound whole fresh mushrooms3 small zucchini, cut into 1/2-inch slices2 small yellow summer squash, cut into 1/2-inch slices2 pounds beef sirloin tip steak, cut into 1-1/4-inch cubesHot cooked rice, optional Preparation In a bowl, combine the first eight ingredients and mix well....

Ingredients 4 boneless pork chops (3/4 inch thick and 4 ounces each)1 tablespoon canola oil1 cup orange juice3/4 cup pitted sweet cherries, halved2 green onions, sliced1/4 cup cherry preserves4 teaspoons cornstarch3 tablespoons cold waterHot cooked rice Preparation In a large skillet, brown pork chops in oil on both sides; drain. Add the orange juice, cherries and onions to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until a thermometer reads 145°....

Ingredients 12 chicken wings (about 3 pounds)1 tablespoon canola oil2 teaspoons ground coriander1/2 teaspoon garlic salt1/4 teaspoon pepperSAUCE:1/4 cup butter, cubed1/2 cup orange juice1/3 cup Sriracha chili sauce3 tablespoons honey2 tablespoons lime juice1/4 cup chopped fresh cilantro Preparation Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight. For sauce, in a small saucepan, melt butter....

Ingredients 3/4 to 1 cup white vinegar1/2 cup ketchup2 tablespoons sugar2 tablespoons Worcestershire sauce1 garlic clove, minced1 teaspoon ground mustard1 teaspoon paprika1/2 to 1 teaspoon salt1/8 teaspoon pepper2 pounds pork spareribs1 tablespoon canola oil Preparation Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender....

Ingredients 6 large eggs, separated2-1/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt2/3 cup orange juice1/3 cup sour cream1-1/2 cups butter, softened1-1/2 cups sugar1/2 cup packed brown sugar1 teaspoon grated orange zest1-1/2 teaspoons minced fresh thyme, optional2 cups finely shredded carrots (about 4 medium)1 cup chopped pecansFROSTING:2 packages (8 ounces each) cream cheese, softened1 tablespoon grated orange zest1 tablespoon orange juice8 to 8-1/4 cups confectioners’ sugar Preparation Place egg whites in a small bowl; let stand at room temperature 30 minutes....

Ingredients 1-1/2 cups water1-1/2 cups uncooked couscous2 medium tomatoes, seeded and chopped1/4 cup fresh basil leaves, thinly sliced1/2 cup olive oil1/4 cup balsamic vinegar1/2 teaspoon salt1/4 teaspoon pepper Preparation In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool. In a large bowl, combine the couscous, tomatoes and basil....

Ingredients 4 cups shredded cabbage2 cups diced fresh tomatoes2 celery ribs, sliced1 medium onion, chopped1 medium green pepper, chopped2 tablespoons stick margarine1/2 teaspoon salt1/2 teaspoon dill weed Preparation In a nonstick skillet, saute the cabbage, tomatoes, celery, onion and green pepper in margarine until vegetables are tender, about 20 minutes. Season with salt and dill.

Ingredients 18 Oreo® Chocolate Sandwich Cookies 3 tbsp. butter or margarine 3 squares Baker’s® Semi-Sweet Chocolate 1/4 c. canned sweetened condensed milk 1/2 c. chopped, toasted Planters® Pecans (optional) 2 c. cold milk 2 package Jell-O® Chocolate Instant Pudding 1 tub Cool Whip® Whipped Topping Preparation Step 1Mix cookie crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Mix chocolate and condensed milk until well blended....

Ingredients 4 medium acorn squash (about 1-1/2 pounds each)1 cup cherry tomatoes, halved1 pound Italian turkey sausage links, casings removed1/2 pound sliced fresh mushrooms1 medium apple, peeled and finely chopped1 small onion, finely chopped2 teaspoons fennel seed2 teaspoons caraway seeds1/2 teaspoon dried sage leaves3 cups fresh baby spinach1 tablespoon minced fresh thyme1/4 teaspoon salt1/8 teaspoon pepper8 ounces fresh mozzarella cheese, chopped1 tablespoon red wine vinegar Preparation Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds....

Ingredients 1/2 cup whole-berry cranberry sauce2 tablespoons raspberry vinegar2 tablespoons seedless raspberry jam1/4 teaspoon salt1/3 cup olive oilSALAD:8 cups fresh spinach, torn3 medium kiwifruit, peeled and sliced, divided1 cup fresh raspberries, divided1/2 cup whole-berry cranberry sauce2 cups diced cooked turkey breast3/4 cup coarsely chopped macadamia nuts, toasted Preparation In a blender, combine the cranberry sauce, vinegar, jam and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream....

Ingredients 3 cups water1 cup uncooked wild rice1/2 cup chopped onion1/2 cup chopped carrot1/2 cup chopped celery1 tablespoon butter1 tablespoon canola oil3 tablespoons all-purpose flour1/2 teaspoon rubbed sage1/2 teaspoon salt, divided1/8 teaspoon pepper3/4 cup reduced-sodium chicken broth1/2 cup fat-free milk2 turkey breast tenderloins (3/4 pound each)1 teaspoon dried parsley1/8 teaspoon paprika Preparation In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender....

Ingredients 3/4 cup zesty Italian salad dressing2 tablespoons Dijon mustard4 bone-in pork loin chops (7 ounces each)1/2 teaspoon salt1/4 teaspoon pepper2/3 cup shredded Parmesan cheese1/2 cup finely chopped hazelnuts Preparation In a large shallow dish, combine the salad dressing and mustard. Add pork and turn to coat. Refrigerate, covered, 4 hours or overnight. Preheat oven to 400°. Drain pork, discarding marinade. Sprinkle with salt and pepper. In a shallow bowl, combine cheese and hazelnuts; coat chops with mixture....

Ingredients 3 cups cubed peeled butternut squash1 cup chopped carrots1 cup chopped onion1 cup dried lentils, rinsed2 garlic cloves, minced1 teaspoon dried oregano1 teaspoon dried basil4 cups vegetable broth1 can (14-1/2 ounces) Italian diced tomatoes, undrained2 cups frozen cut green beans (about 8 ounces) Preparation Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours. Stir in tomatoes and beans....

Ingredients 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted1-1/2 cups 2% milk1 cup grated Parmesan cheese, divided3 garlic cloves, minced2 tablespoons dried parsley flakes1/2 teaspoon pepper1/4 teaspoon salt1 package (16 ounces) wide egg noodles, cooked and drained1 package (16 ounces) frozen California-blend vegetables, thawed2 cup frozen corn, thawed Preparation Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt....

Ingredients 4 cups shredded fresh Brussels sprouts4 large carrots, peeled and shredded1 pound bacon strips, cooked and crumbled8 green onions, chopped2/3 cup dried cranberries1 cup sliced almonds, toastedDRESSING:1 cup plain Greek yogurt1/2 cup reduced-fat mayonnaise1/2 cup cider vinegar1/3 cup honey1/2 teaspoon garlic powder1/2 teaspoon sea salt Preparation In a large bowl, combine the first 6 ingredients. In another bowl, whisk dressing ingredients until smooth; drizzle over salad and toss to coat....

Ingredients 3/4 cup light corn syrup1/2 cup maple syrup1/4 cup sugar1/4 cup water1-1/4 cups coarsely chopped walnutsIce cream or pound cake Preparation In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.

Ingredients 1 cup cubed seeded watermelon1 cup seedless red grapes2 tablespoons white grape juice1/2 teaspoon finely chopped fresh tarragon1/2 teaspoon honey Preparation In a small bowl, combine watermelon and grapes. In another bowl, whisk the grape juice, tarragon and honey. Pour over fruit and toss to coat. Serve immediately.