Golden Biscuits

Today I made golden biscuits, topped with garlic cheese and rosemary chicken, swimming in  safe and thyme gravy.  It was delightful and SOOOO easy!  I baked Pillsbury biscuits, made a oultry gravy and added some sage and thyme, put in cooked chicken, spread it over the biscuits and then sprinkled cheese and a little garlic salt over the top. 

Mmmmm

Egg Cups

Baked Egg Cups

• 12 Eggs
• 12 thin slices of deli ham (round)
• 1/2 Cup of your favorite cheese (I used shredded Parmesan)
• 1/2 Cup diced green onion or chives (or leave them off)
• Fresh salt and pepper

1. Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.
2. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.
3. Carefully remove each egg from the muffin tin and top with grated cheese and green onions/chives (or leave them off)

Enjoy!  We did!  

And the best part?  Each of the egg cups are only about 100 calories and 17 grams of protein!

Bacon-Pepper Mac and Cheese

INGREDIENTS

• 3 cups uncooked penne pasta (10 oz)
• 1/3 cup butter
• 1 medium red bell pepper, thinly sliced (about 1 cup)
• 4 medium green onions, sliced (1/4 cup)
• 1/4 cup Gold Medal® all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon Dijon mustard
• 2 1/4 cups milk
• 10 slices packaged precooked bacon (from 2.1-oz package), cut into 1/2-inch pieces
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 4 oz Muenster cheese, shredded (1 cup)
• 2 oz Gruyère cheese, shredded (1/2 cup)
• 1/4 cup Progresso® Italian style bread crumbs

DIRECTIONS

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
3. Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
4. Bake uncovered 20 to 25 minutes or until edges are bubbly.

Salmon with Fruit Salsa

Ingredients

SALMON

• 1 pound salmon steaks
• 1 lemon, juiced
• 1 tablespoon chopped fresh rosemary
• salt and pepper to taste
• 1 lemon, sliced
• 1/3 cup water

FRUIT SALSA

• 1/4 cup diced fresh pineapple
• 1/4 cup minced onion
• 3 cloves garlic, minced
• 2 fresh jalapeno peppers, diced
• 1 tomato, diced
• 1/2 cup pineapple juice
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
3. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
4. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Alfredo-Bacon Casserole

INGREDIENTS

• 1 box (1 lb) spaghetti
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 quart half-and-half
• 8 slices bacon, crisply cooked, crumbled
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
• 1 1/2 cups grated Parmesan cheese
• 1 egg, slightly beaten
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 5-quart Dutch oven, cook and drain spaghetti as directed on package; set aside. In same Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper. Cook and stir over medium heat until smooth and bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil 1 minute. Remove from heat.
3. Add cooked spaghetti, bacon, peas and 1 cup of the cheese; toss to coat spaghetti. Stir in egg. Spoon into baking dish. Sprinkle with remaining 1/2 cup cheese. 4 Bake uncovered 20 minutes or until set and edges are bubbly. Sprinkle with parsley. Cut into squares to serve.
4. Vary this recipe by using your favorite frozen veggie or combination of veggies in place of the peas.
5. To quickly thaw peas, place in colander or strainer; rinse with warm water until thawed. Drain well.

Cayenne Fettuccine

Ingredients

• 12 ounces dry fettuccine pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced
• 3/4 teaspoon cayenne pepper
• 1 cup reduced fat sour cream
• 3/4 cup chicken broth
• 3/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Chicken and Veggie Alfredo Biscuit Bake

INGREDIENTS

• 2 Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)
• 1 cup Alfredo pasta sauce (from 16-oz jar)
• 1 box (7 oz) Green Giant® Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
• 1 can (5 to 6 oz) chunk white chicken breast in water, drained
• 1 tablespoon grated Parmesan cheese

DIRECTIONS

1. 1 Heat oven to 375°F. Spray 1-quart casserole with cooking spray. 
2. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. Cut the biscuits into quarters. (Biscuits should still be cold for easier handling.) 
3. In 1-quart saucepan, heat pasta sauce, vegetables and chicken to boiling over medium-high heat, stirring frequently. Spoon into casserole. Top evenly with biscuit pieces; sprinkle biscuit pieces with cheese. 
4. Bake 40 to 45 minutes or until chicken mixture is bubbly and biscuits are deep golden brown. Let stand 10 minutes before serving.

Mediterranean Pasta

INGREDIENTS

• 2 1/2cups uncooked bow-tie (farfalle) pasta (about 5 oz)
• 1lb uncooked deveined peeled medium shrimp (thawed if frozen), tail shells removed
• 1medium red bell pepper, chopped (1 cup)
• 3cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces
• 2tablespoons chopped fresh or 2 teaspoons dried basil leaves
• 1/2teaspoon salt
• 1/3cup sliced kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained
• 1cup crumbled feta cheese (4 oz)
• 2tablespoons olive or vegetable oil

DIRECTIONS

1. In 5-quart Dutch oven, cook pasta as directed on package, adding shrimp and bell pepper during last 2 minutes of cooking time. Cook until pasta is tender and shrimp are pink. Drain and return to Dutch oven.
2. Add spinach, basil, salt and olives to pasta mixture; heat over medium heat until hot. Toss with cheese and oil.

Pasta Carbonara with Bacon

INGREDIENTS

• 6 oz uncooked fettuccine or spaghetti
• 4 slices bacon, cut into 1-inch pieces (1/4 lb)
• 1 clove garlic, chopped
• 1 egg
• 3/4 cup milk
• 3/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 4 cups fresh baby spinach leaves
• 3/4 cup chopped plum (Roma) tomato (1 medium)
• 1/2 cup thinly sliced green onions (8 medium)
• 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt

DIRECTIONS

1.  Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp.  Drain; remove from skillet, and set aside. 
2. In small bowl, slightly beat egg. Beat in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato and green onions. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender.
3. Stir in yogurt; cook over low heat just until heated through.
4. Serve with additional freshly grated Parmesan cheese and freshly ground black pepper.
5. A Caesar salad, crusty French bread or a baguette, and gelato or ice cream for dessert would make this Italian menu complete.

BBQ Pork Sliders

INGREDIENTS

• 14 Pillsbury® Grands!® mini frozen buttermilk biscuits (from 25.1 oz bag)
• 2/3 cup refrigerated fully cooked shredded pork in barbecue sauce
• 1/3 cup purchased creamy coleslaw

DIRECTIONS

1. Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
2. In small microwave-safe bowl, place pork. Cover; microwave on Medium 1.5 to 2 minutes, stirring after 1 minute, or until hot.
3. Split biscuits horizontally. Spoon pork onto bottom halves of biscuits; top with coleslaw and biscuit tops.

NOTE

1. Barbecued pork is great for these sliders, but you may also want to try barbequed chicken.
2. If you prefer coleslaw that is not creamy, any coleslaw will work for this recipe.

Cajun Seafood Pasta

INGREDIENTS

• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta

DIRECTIONS

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

Southwest Cheese and Chicken Sandwich

INGREDIENTS

• 4 frozen soft white dinner rolls (from 12.4-oz bag)
• 1/4cup salsa
• 4thin slices cooked chicken breast or turkey breast (about 1 oz)
• 4thin slices pepper Jack cheese (about 1 oz)
• Additional salsa, if desired

DIRECTIONS

1. Heat oven to 350°F. Bake rolls as directed on bag. Cool completely, about 10 minutes.
2. Heat oven to broil. Cut rolls in half crosswise; place bottom halves on cookie sheet. Spread bottom halves each with 1 tablespoon of the salsa. Top with chicken slices and cheese.
3. Broil with tops about 4 inches from heat 1 to 1 1/2 minutes or until cheese is melted. Top with remaining roll halves. Serve with additional salsa.

Really turn up the heat when you add chopped jalapeño chiles to the salsa.

Wild West Chicken Tacos

INGREDIENTS

• 2 cups cooked chicken strips
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 4 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)
• 1 medium red bell pepper, cut into thin strips
• 1 cup barbecue baked beans (from 16-oz can)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 4 slices bacon, crisply cooked, crumbled

DIRECTIONS

1. Heat oven to 400°F. In small bowl, toss chicken strips with cumin and paprika to coat. In 8-inch square (2-quart) glass baking dish, stand taco shells side by side.
2. Fill each shell evenly with seasoned chicken. Divide pepper strips evenly over chicken. Top each with 1/4 cup baked beans and 1/4 cup cheese. Sprinkle with bacon.
3. Bake 8 minutes or until thoroughly heated and cheese is melted. If desired, garnish with grape tomatoes.

Jumbo Burger

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Prep Time: 35 Min

Total Time: 1 Hr

Makes: 8 servings

INGREDIENTS

• 1 1/2 lb lean (at least 80%) ground beef
• 1/2 cup ketchup
• 1/3 cup dill pickle relish
• 2 tablespoons yellow mustard
• 4oz cream cheese (half of 8-oz package)
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
• 1 Egg
• 1 teaspoon water
• 2 tablespoons sesame seed

DIRECTIONS

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
3. Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
4. Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
5. In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.
6. Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.

Veggie Fries

INGREDIENTS

Dip

• 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, finely chopped
• 1/2 teaspoon salt
• 2 tablespoons fresh herbs (basil, dill, oregano and/or thyme)

Vegetable Fries

• 1 cup Progresso® panko bread crumbs
• 1/2 cup finely shredded Parmesan cheese
• 1 tablespoon fresh herbs (basil, dill, oregano and/or thyme)
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 2 eggs, beaten
• 1.5 lb sugar snap peas, broccolini, asparagus and/or zucchini
• 2 tablespoons butter, melted

DIRECTIONS

1. In small bowl, mix dip ingredients. Cover and refrigerate.
2. Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside.
3. In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter.
4. Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.

Chili Shrimp

Ingredients

• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon kosher (coarse) salt
• 1 teaspoon chili powder
• 1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)
• 1 clove garlic, finely chopped
• 1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
• 1/4 medium fresh lime

Directions

1. Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2. In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
3. Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately.

Lettuce, Bacon and Tomato Dip

INGREDIENTS

• 1 cup sour cream with chives and onions
• 1/4 cup mayonnaise or salad dressing
• 1/2 cup crumbled cooked bacon (about 8 slices)
• 1 1/2 cups shredded romaine lettuce
• 1/2 cup chopped roma (plum) tomatoes
• 1 tablespoon chopped fresh chives
• 32 slices (1/4-inch-thick) baguette-style French bread (from 10-ounce loaf)

DIRECTIONS

1. Mix sour cream and mayonnaise in small bowl until blended. Stir in bacon.
2. Arrange lettuce in shallow bowl or on small platter. Spoon sour cream mixture over lettuce. Top with tomatoes; sprinkle with chives. Serve with baguette slices.

HINTS

• You can use iceberg lettuce instead of the romaine if you like.
• Precooked bacon can be purchased in strips or chopped. You'll find packages of it with the sandwich meats or at the deli.
• This dip can be prepared up to 24 hours in advance, but refrigerate the components separately. When you are at your destination and ready to serve it, assemble as directed.

Beef Stroganoff-Slow Cooker

INGREDIENTS

• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 1 lb boneless beef tip steak, cut into 1/2-inch pieces
• 2 cans (18 oz each) Progresso Vegetable Classics creamy mushroom soup
• 1/2 cup water
• 2 1/2 cups uncooked wide egg noodles (4 oz)
• 1 cup sour cream2 tablespoons chopped fresh parsley, if desired

DIRECTIONS

1. In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2. Cover; cook on Low heat setting 5 to 7 hours.
3. Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.

Turkey-Rice Casserole

INGREDIENTS

• 2 frozen soft white or crusty wheat dinner rolls (from 12.4-oz bag)
• 1 box (10 oz) Green Giant frozen broccoli & zesty cheese sauce
• 1 pouch (8.8 oz) microwavable ready-to-eat long grain and wild rice blend
• 1 cup cubed cooked turkey
• 2 tablespoons sliced almonds, if desired
• 1/2 teaspoon butter or margarine, softened1/8 teaspoon Italian seasoning

DIRECTIONS

1. Heat oven to 350°F. Bake rolls as directed on bag. Meanwhile, microwave broccoli & cheese sauce as directed on box. Pour into ungreased 1 1/2-quart microwavable casserole or baking dish.
2. Microwave rice as directed on pouch. Stir rice and turkey into broccoli mixture. Cover; microwave on High 3 to 5 minutes or until hot. Just before serving, sprinkle almonds over casserole.
3. Brush rolls with butter; sprinkle with Italian seasoning. Serve warm with casserole.

Slow Cooker Cheese Italian Tortellini

INGREDIENTS

1/2	lb lean (at least 80%) ground beef
1/2	lb bulk Italian sausage
1	container (15 oz) refrigerated marinara sauce
1	cup sliced fresh mushrooms
1	can (14.5 oz) diced tomatoes with Italian herbs, undrained
1	package (9 oz) refrigerated cheese-filled tortellini
1	cup shredded mozzarella cheese or pizza cheese blend (4 oz)

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DIRECTIONS

1. In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
2. Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker.
3. Cover; cook on Low heat setting 7 to 8 hours.
4. Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.