Wednesday, September 24, 2014

Spinach Fettuccine From Publix

SERVINGS: 8   |  PREP TIME: 5 Minutes
COOK TIME: 25 Minutes
16   oz. uncooked fettuccine
1     box (9 oz.) Green Giant® frozen chopped spinach
1     Tbsp. light stick butter
1     clove garlic, finely chopped
2     oz. fat-free cream cheese, cut into cubes
¾    cup Progresso® reduced-sodium chicken broth
       (from 32-oz. carton)
3     Tbsp. Gold Medal® all-purpose flour
¾    cup freshly grated Romano cheese
¾    cup fat-free half-and-half
1     tsp. salt
½    tsp. freshly ground pepper
8     slices center-cut bacon, crisply cooked, crumbled 
       (about 1 cup)

1. Cook fettuccine in 5-quart Dutch oven as directed on 
    package, omitting salt and oil. Drain, reserving ½ cup 
    cooking water. Return fettuccine to pan; cover to keep
    warm. Meanwhile, cook frozen spinach as directed on box; 
    squeeze dry.
2. In 12-inch nonstick skillet, melt butter over medium-high 
    heat. Add garlic; cook and stir 30 seconds. Add reserved
    cooking water and cream cheese, stirring with whisk 
    until smooth.
3. In small bowl, stir broth and flour with whisk until smooth. 
    Add flour mixture to skillet, stirring with whisk until blended. 
    Heat to boiling; cook 2 minutes, stirring constantly, until 
    mixture thickens. Remove from heat. Add Romano cheese; 
    stir until smooth. Add half-and-half, salt and pepper. 
    Stir in spinach.
4. Add spinach mixture to fettuccine in Dutch oven; toss to 
    coat. Divide mixture among 8 bowls; sprinkle evenly 
    with bacon.

Caramel Frappé From Blendtec

Do you love sweet frozen coffees but hate paying the hefty price every time you get a craving? Try this light and delicious treat you can easily make at home in your Blendtec.


2   cups 
double-strength coffee, frozen into ice cubes
214   cups 
14   cup 
agave nectar
14   cup 
caramel syrup


Pour 2 cups of chilled, strong brewed coffee into an ice cube tray and freeze for 2–3 hours or until solid. Once coffee is frozen, add milk, agave nectar, caramel syrup, and coffee ice cubes to WildSide or FourSide jar and secure lid. Select "Ice Crush" and serve.

Note: If your blender does not have an "Ice Crush" cycle, blend on Medium (Speed 5) for 30 seconds or Medium Low (Speed 3 or 4) for 40 seconds.

For an extra special treat, serve with a dollop of whipped cream and drizzle with caramel syrup.
Tip: Make extra coffee cubes and keep them on hand stored in the freezer in a zip-top bag.


  • Servings 4.0
  • Sodium 140 mg
  • Serving Size 12 fl oz
  • Carbohydrates 36 g
  • Calories 175
  • Fiber 0 g
  • Fat 1.5 g
  • Sugar 34 g
  • Saturated Fat 1 g
  • Protein 6.5 g
  • Cholesterol 5 mg

Monday, September 8, 2014

No Fry Chicken Parm From Publix

8 Servings | Prep Time: 20 Minutes | Cook Time: 20 Minutes
  • 3/4 cup plain dry bread crumbs
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
  • 6 boneless, skinless chicken breast halves (about 2 lbs.)
  • 1 egg, beaten
  • 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Traditional Pasta Sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1.Preheat oven to 400°. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
  • 2.Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
  • 3.Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.

  • TIP: Most dishes that call for frying can be baked to cut down on the fat. Try substituting eggplant for chicken for a vegetarian version.

Friday, August 29, 2014

Shepherd's Pie Skillet From Publix

 Shepherd’s Pie Skillet

SERVINGS:6  |  PREP TIME: 13 Minutes
COOK TIME: 17 Minutes
1     lb. lean (at least 80%) ground beef
Hot water and milk called for on Hamburger Helper® box
1     box Hamburger Helper® Salisbury
1½  cups Green Giant® frozen mixed vegetables, thawed
Betty Crocker® Potato Buds® mashed potatoes (dry) for 
       6 servings
Water, milk and butter called for on mashed potatoes box for 
       6 servings
¼    cup shredded Cheddar cheese (1 oz.)
Chopped fresh parsley

1. In 10-inch skillet, cook beef over medium-high heat 5 to 
    7 minutes, stirring frequently, until brown; drain. Stir in hot 
    water, milk, sauce mix and uncooked pasta (from 
    Hamburger Helper® box) and thawed vegetables. Heat to 
    boiling, stirring occasionally.
2. Reduce heat; cover and simmer about 10 minutes, stirring 
    occasionally, until pasta and vegetables are tender. 
    Remove from heat.
3. Meanwhile, make potatoes as directed on box for 6 servings.
    Spoon and gently spread mashed potatoes over pasta
    mixture. Sprinkle with cheese. Cover; let stand about 
    5 minutes or until cheese is melted. Sprinkle with parsley.
Recipe Image
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Thursday, August 28, 2014

Peach Butter From Blendtec

Preserve the tastes of summer to enjoy any time of the year with this easy, homemade peach butter. Spread it on toast or drizzle over your favorite plain yogurt or ice cream.


3   lbs 
peaches, peeled and pitted
1   tsp 
ground cinnamon
12   cup 
12   cup 
granulated sugar
1   tsp 
vanilla extract


Working in two batches, add half of the peaches to WildSide jar and secure lid. Select "Speed 3" and blend for 15 seconds, then stop.

Add peach puree and remaining ingredients to medium saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes or until peach butter holds shape on a spoon.

Pour hot peach butter into clean ½ pint jars, leaving 1/2-inch head space. Wipe top of jar with clean cloth to remove any peach butter remains. Place lid on jar and screw ring to jar. Makes six 1/2 pint jars.

Peach butter can be stored in the refrigerator for up to 3 weeks, in the freezer up to 3 months, or processed in a water bath canner and stored on the shelf up to one year. If using a water bath canner to process the peach butter, prepare canning lids by placing in boiling water for a few minutes, then place lid on jar followed by canning ring.


  • Servings 95.0
  • Sodium 0 mg
  • Serving Size 1 tbsp
  • Carbohydrates 4 g
  • Calories 15
  • Fiber 0 g
  • Fat 0 g
  • Sugar 3.5 g
  • Saturated Fat 0 g
  • Protein 0 g
  • Cholesterol 0 mg

Friday, August 22, 2014

Luscious Rosa Lasagna Recipe From Publix

Luscious Rosa Lasagna

SERVINGS: 8   |  PREP TIME: 10 Minutes
COOK TIME: 70 Minutes
2     containers (15 oz. ea.) ricotta cheese
2     cups shredded mozzarella cheese
½    cup grated Parmesan cheese
2     eggs
1     jar Bertolli® Tomato & Basil Sauce
1     jar Bertolli® Alfredo Sauce
12   uncooked lasagna noodles

1. Preheat oven to 375°F. Combine ricotta cheese, mozzarella 
    cheese, ¼ cup Parmesan cheese and eggs in large bowl; 
    set aside.
2. Combine sauces in medium bowl.
3. Spread 1 cup sauce mixture in 13x9-inch baking dish. 
    Layer 4 uncooked lasagna noodles, then 1 cup sauce 
    mixture and ½ of the ricotta mixture; repeat. Top with 
    remaining 4 noodles, then sauce mixture and remaining 
    ¼ cup Parmesan cheese.
4. Cover with aluminum foil and bake 1 hour. Remove foil 
    and bake 10 minutes. Let stand 10 minutes before serving.

Tip: Evenly divide 1 lb. cooked ground beef or 4 cups 
roasted vegetables between the cheese layers

Tuesday, August 19, 2014

Almond Poppy Seed Bread From Blendtec


3   large 
apple, cored and quartered
13   c 
canola oil
12   c 
14   c 
1   c 
soy milk
112   tsp 
lemon juice
112   tsp 
almond extract
112   tsp 
vanilla extract
114   tsp 
granulated sugar
2   tsp 
baking powder
1   tsp 
baking soda
212   c 
all-purpose flour
3   tbsp 
poppy seeds
3   tbsp 
soy milk, optional
1   tsp 
almond extract, optional
112   c 
powdered sugar, optional
2   tbsp 
almonds, sliced, optional


Preheat oven to 350°F.
To prepare the batter: Add eggs, apple, canola oil, water, and ¼ cup almonds to WildSide jar and secure lid. Select "Whole Juice." Add 1 cup soy milk, lemon juice, 1½ tsp almond extract, vanilla extract, and sugar to jar and secure lid. Press "Pulse" 3-4 times. Add baking soda, baking powder, and flour to jar and secure lid. Select "Batters." Add poppy seeds to jar and secure lid. Press "Pulse" 1-2 times. 
Pour batter into two greased 8"x 4" loaf pans. Bake for 40-50 minutes or until wooden toothpick inserted comes out clean. Let cool.
To prepare glaze (optional): Add 3 tbsp soy milk, 1 tsp almond extract, and powdered sugar to clean WildSide jar and secure lid. Select "Batters" and pour over cooled bread. Sprinkle sliced almonds on top.  


  • Servings 20.0
  • Sodium 115 mg
  • Serving Size 1 slice
  • Carbohydrates 36.5 g
  • Calories 210
  • Fiber 1 g
  • Fat 6 g
  • Sugar 23 g
  • Saturated Fat 0.5 g
  • Protein 3.5 g
  • Cholesterol 30 mg