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.