A healthy one pot dish with summer vegetables and chicken. Serve this lazy chicken right from the pan!MORE+LESS-1lb chicken breasts, cut into one-inch cubes2red potatoes, sliced thinly1small white onion, thinly sliced1small zucchini, thinly sliced into disks1-2 teaspoons steak seasoning1can (14.5 oz) Muir Glen™ Organic Crushed Tomatoes Fire Roasted10basil leaves, coarsely chopped1/2cup shredded mozzarellaHide Images1In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes.
Category Unusual recipes
These rainbow jello shots are tipsy for more than one reason.MORE+LESS-1package (3oz) Jell-O™ cherry1package (3oz) Jell-O™ orange1package (3oz) Jell-O™ lemon1package (3oz) Jell-O™ lime1package (3oz) Jell-O™ berry blue3 3/4cups vodka (can use plain, citrus or vanilla)Special equipmentTall, clear plastic shot glasses (available at most party stores)Hide Images1In five separate bowls or heat-resistant cups, add 1 cup boiling water to each packet of gelatin.
Introducing your new go-to weeknight wonder. Quick, easy and full of flavor, this combo of ramen and egg drop soup is a match made in soup heaven.MORE+LESS-1carton (32 oz) Progresso™ unsalted chicken broth1package (3 oz) chicken-flavor ramen noodle soup mix4green onions, sliced on the bias (1/2 cup), greens and whites separated1cup chopped deli rotisserie chickenChili garlic sauce, if desiredHide Images1In 4-quart saucepan, heat broth, ramen noodles and flavor packet, green onion whites and soy sauce to boiling over high heat.
A light and refreshing summer cocktail to sip while running the grill or watching the kids play outside. Make in big batches for when you& 39;re entertaining.MORE+LESS-ByTBSP GeoffUpdated May 14, 2018Ingredients1 1/2ounces vodka (preferably citrus flavored)4ounces lemonade (preferably fresh-squeezed)StepsHide Images1In cocktail shaker muddle raspberries and sugar.
If ravioli are good, then king-sized fried ravioli are even better, especially when they’re stuffed with a beefy, cheesy Italian filling and served with warm marinara sauce for dipping.MORE+LESS-1/2lb lean (at least 80 ) ground beef3/4cup whole milk ricotta cheese3/4cup shredded mozzarella cheese (3 oz)3/4cup shredded Parmesan cheese (3 oz)3cloves garlic, finely chopped1/4teaspoon black pepper1/4teaspoon crushed red pepper flakes1jar (25.
There’s a reason this is one of the most popular takeout dishes of all time. Just make sure the word doesn’t get out, or you’ll have the neighborhood at your door.MORE+LESS-Updated November 27, 20192boneless, skinless chicken breasts, cut into 1/2 inch pieces (about 1 1/2 pounds)1cup cornstarch mixed with 1 teaspoon salt2large cloves garlic, minced6small dried red chilies, seeded and broken into piecesPeanut oil for deep fryingFor the marinade:1tablespoon Chinese rice wine or dry sherryFor the sauce:1tablespoon rice vinegar2tablespoons Chinese rice wine or dry sherry3tablespoons white granulated sugarHide Images1Whisk the marinade ingredients together and pour over the cubed chicken.
Prep 5minTotal15minServings4Breakfast doesn& 39;t get much better than flaky, buttery Pillsbury™ crescents filled with eggs, bacon and lots of flavor!MORE+LESS-Make withPillsbury CrescentsIngredients2cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls2tablespoons fresh chopped basil, parsley or Italian parsleyStepsHide Images1Preheat oven to 400°F.
Mom’s recipe for shepherd’s pie gets a makeover with Pillsbury™’s seamless crescent dough.MORE+LESS-Make withPillsbury Crescents2whole large potatoes, plus cream for mashing1teaspoon steak seasoning1tablespoon Muir Glen™ organic tomato ketchup1teaspoon Worcestershire sauce1/3cup frozen vegetables (peas, carrots or mixed)1can (8 oz) Pillsbury™ refrigerated Crescent Dough SheetHide Images1Heat oven to 375°F.
Breaded and fried cheese cubes with a zesty pizza dipping sauce.MORE+LESS-Make withProgresso Breadcrumbs8ounces mozzarella cheese1cup Gold Medal™ unbleached all-purpose flour2cups Progresso™ Italian-style bread crumbs1/2cup Muir Glen™ organic pizza sauce, to serveHide Images1Cut mozzarella cheese into 1-inch cubes and set aside.
A fun and easy weave of hot dogs and crusty French bread strips.MORE+LESS-Updated November 6, 20181can (11 oz) Pillsbury™ refrigerated French bread1tablespoon butter, meltedKetchup or mustard for servingHide Images1Preheat oven to 375°F. Roll out Pillsbury™ French bread on a lightly floured surface into a long rectangle at least 14 inches long and 8-10 inches wide.
A vegan dish with lime, cilantro, corn, and black beans that can be served hot or cold. This Mexican style quinoa is heart healthy and full of flavor.MORE+LESS-1 1/2teaspoons minced garlic1 1/2cups vegetable broth1/4teaspoon cayenne pepper2cans (15 oz each) of black beans, drained and rinsed1/2cup fresh cilantro, chopped1ripe avocado, diced (optional)Hide Images1Rinse the quinoa in a strainer.
If you love strawberries and cream, this one’s for you! Crispy, crunchy Very Berry Cheerios™ bars are studded with real berries and dipped in smooth white chocolate.MORE+LESS-Updated March 3, 20171box (11.1 oz) Cheerios™ Cereal Very Berry1package (1.2 oz) freeze-dried strawberries1bag (12 oz) white chocolate chips2tablespoons butter or coconut oil, meltedHide Images1Spray a 9x13-inch pan with nonstick spray.
Need a hearty, flavorful dinner? Why not whip up this scrumptious Spicy Chicken Breakfast biscuit?! Breakfast for dinner is the best!MORE+LESS-Updated March 7, 20171can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits3tablespoons butter, meltedHide Images1Preheat oven to 400°F.
When it comes to breakfast sandwiches, nothing can touch the winning combo of bacon, egg and cheese biscuits. So rather than mess with perfection, we went all-in on a crowd-sized version of everyone’s favorite with this easy, cheesy biscuit slider bake.MORE+LESS-Updated September 11, 2018Make withPillsbury Grands!
Cuban Mojo sauce is made with tons of garlic, fresh orange juice, and lots of oregano and cumin. Here, we use it as a dressing for a zesty, spicy red cabbage slaw that’s perfect for serving as a side dish or as a topping for barbecue sandwiches.MORE+LESS-Updated September 8, 20171medium red cabbage (about 2 lb), shredded1bunch cilantro, leaves and stems minced (about 1 cup)1large carrot, shredded (about 1 cup)1/2cup fresh orange juice (about 3 medium oranges)1/2cup fresh lime juice (about 4 medium limes)1teaspoon dried oregano or 1 tablespoon fresh minced oreganoSalt and pepper, to taste1/3cup extra-virgin olive oilHide Images1In a large bowl, toss together the cabbage, cilantro, carrot and orange zest until well mixed.
Giant muffins, or personal-size cakes? You decide. Either way, a stir-in of cinnamon apple pie filling makes for happy, happy days.MORE+LESS-Updated October 3, 2016Muffins1box (15.25 oz) Betty Crocker™ Super Moist™ spice cake mix1packet (3.9 oz) butterscotch pudding mixStreusel Topping (optional)Hide Images1In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream.
Prep 5minTotal15minServings2With just 4 ingredients, turn a package of ramen into a gourmet meal with leftover shredded chicken and a nutty peanut sauce.MORE+LESS-ByBev CooksUpdated March 7, 2017Ingredients1 1/2cup shredded chicken (a rotisserie is great)1/2cup peanut butter (I used crunchy)2packets ramen noodles (chicken flavor)2tablespoons thinly sliced scallions (as garnish, optional)StepsHide Images1Boil the noodles and seasoning mix according to package directions.
This is hands down, the easiest way to eat more vegetables without even trying. When classic chicken noodle soup meets zoodles, everyone wins.MORE+LESS-Make withProgresso Broth1large onion, chopped (2 cups)2medium carrots, sliced (1 cup)3medium celery stalks, sliced (1 cup)1teaspoon chopped fresh thyme leaves1/4teaspoon ground black pepper3cloves garlic, finely chopped2cartons (32 oz each) Progresso™ chicken broth2cups shredded gluten-free deli rotisserie chicken2medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups)2tablespoons chopped fresh Italian (flat-leaf) parsleyHide Images1In 5-quart Dutch oven, heat oil over medium-high heat.
With black-eyed peas, corn, black beans, onion, tomato and avocado, this fresh + filling dip might just be the best cowboy caviar out there.MORE+LESS-Updated September 6, 20171can (15 oz) Progresso™ black beans, drained and rinsed1can (14.5 oz) black-eyed peas, drained and rinsed1can (7 oz) white shoepeg corn, drained and rinsed4Roma tomatoes, seeds removed and diced3ripe but firm avocados, diced4green onions, sliced thin (or half of a purple onion, diced)1/2cup zesty Italian dressing1/2bunch cilantro, chopped finelyGround pepper and salt to tasteHide Images1Drain and rinse the black eyed peas, black beans, and corn.
Sweet and salty mix together in the easiest, most decadent caramel-chocolate dump cake ever.MORE+LESS-1package (3.9 oz) instant chocolate pudding1box Betty Crocker™ Super Moist™ devil& 39;s food cake mix1 1/2cups chopped caramelsCoarse sea salt for sprinkling1cup semi-sweet chocolate chipsWhipped cream, for serving (optional)Hide Images1Preheat oven to 350°F.
A healthier baked version of a chicken taquitos stuffed with a creamy sauce with a kick.MORE+LESS-1/3cup (3 oz) cream cheese, softened1tablespoon fresh lime juice1/2teaspoon onion powder1/4teaspoon garlic powder3tablespoons fresh cilantro, chopped2tablespoons sliced green onions2cups diced cooked chicken1cup grated pepperjack cheeseSour cream and guacamole as topping (optional)Hide Images1Preheat the oven to 425°F.