Shrimp Marguery

Ingredients: . 2 lb. Shrimp (peeled) . Extra Virgin Olive Oil . 1 Stick Butter, divided . 3 cups Diced Yellow Onion . 1 cup Diced Green Bell pepper . 1 cup Diced Celery . 4 Cloves Diced Garlic . 2 10-oz cans Rotel Tomatoes . 6 Slices Bread (dampened with water) . 2 cans Cream of Mushroom Soup . 6 cups Cooked Rice . 1 cup Chopped Parsley . 1 cup Diced green Onion . Italian Seasoned Panko Breadcrumbs Directions: Cook rice. Using 4 Tbsp butter and EVOO, sauté first 4 veggies in a deep pot. Add shrimp and Rotel and cook on med-high until shrimp are cooked. Add soup and stir. Remove from heat. Add bread by tearing and squeezing into dish. Add rice, parsley & Green Onion and pour all into a baking dish sprayed with non-stick spray. Cover lightly with breadcrumbs and dot with remaining butter. Bake at 375 degrees for 30-40 minutes.

Mushroom-Brown Rice Risotto

Ingredients:

1 1/2 Tsp Kosher Salt (divided)

1 cup Short-Grain Brown Rice

1/2 cup Dried Porcini Mushrooms (about 1/2 ounce)

3 cups Hot Water

2 Tbsp Olive Oil (divided)

1 lb. Button or Cremini Mushrooms (sliced 3 cups)

1-inch Cut Green Beans
1/2 Tsp Black Pepper (divided)
1/2 cup Chopped Shallots

1/2 cup White Wine

2 oz Parmigiano-Reggiano Cheese (grated-about 1/2 cup)

1/4 cup Chopped Fresh Flat-Leaf Parsley

2 Tsp Chopped Fresh Thyme

Directions:

Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside. Place porcini in a medium bowl; add 3 cups hot water. Let stand 15 minutes. Drain through a sieve over a bowl; reserve liquid. Chop porcini. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced fresh mushrooms; sauté for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-­tender. Place mushroom mixture in a large bowl; keep warm. Return pan to medium-high heat; add remaining 1 tablespoon oil. Add shallots, and sauté 4 minutes or until tender. Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly. Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture, Parmigiano-­Reggiano, and parsley; sprinkle with thyme. Serve immediately.

www.cookinglight.com

Roasted Vegetables and Chickpeas

Ingredients:

1 lb. Carrots (peeled and cut in 2-inch pieces)

1 lb. Sweet Potatoes (peeled and cut in chunks)

1 Large Red Onion (peeled, halved, and cut in 1-inch wedges)

1 lb. Red or Russet Potatoes(cut in cubes)

6 Cloves Garlic (minced)

1 -16-oz. can Chick Peas (garbanzos, rinsed and drained)

2 to 3 Tbsp. Vegetable Oil or Olive Oil

1 tsp. Dried Rosemary (crushed)

1 tsp. Packed Brown Sugar or Granulated Sugar

1/2 tsp. Kosher Salt

1/2 tsp. Freshly Ground Black Pepper

Directions:

Position an oven rack in center of oven. Preheat oven to 425 degrees F. Place all vegetables, garlic, and chickpeas in a large shallow roasting pan. In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat. Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

www.bhg.com

Sweet Potato-Carrot Casserole

Ingredients:

6 Large Sweet Potatoes (about 5 lb.)

1 1/2 lbs. Carrots (sliced)

1/4 cup Butter (consider Smart Balance Light)

1 cup Sour Cream (consider light)

2 Tbsp Sugar

1 Tsp Lemon Zest

1/2 Tsp Salt

1/2 Tsp Ground Nutmeg

1/2 Tsp Freshly Ground Pepper

1 1/2 cups Miniature Marshmallows

1 cup Sugar-and-Spice Pecans

Directions:

Preheat oven to 400°. Bake sweet potatoes on an aluminum foil-lined 15- x 10-inch jelly-roll pan 1 hour or until tender. Reduce oven temperature to 350°. Cool potatoes 30 minutes. Meanwhile, cook carrots in boiling water to cover 20 to 25 minutes or until very tender; drain. Process carrots and butter in a food processor until smooth, stopping to scrape down sides as needed. Transfer carrot mixture to a large bowl. Peel and cube sweet potatoes. Process, in batches, in food processor until smooth, stopping to scrape down sides as needed. Add sweet potatoes to carrot mixture. Stir in sour cream and next 5 ingredients, stirring until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Bake at 350° for 30 minutes or until thoroughly heated. Remove from oven. Sprinkle with marshmallows. Bake 10 more minutes or until marshmallows are golden brown. Remove from oven, and sprinkle with Sugar-and-Spice Pecans.

www.southernliving.com

Moroccan Chicken and Butternut Squash Soup

Ingredients:

1 Tbsp Olive Oil

1 cup Chopped Onion

3 (4-ounce) Skinless, Boneless Chicken Thighs (cut into bite-sized pieces)

1 Tsp Ground Cumin

1/4 Tsp Ground Cinnamon

1/8 to 1/4 Tsp Ground Red Pepper

3 cups (1/2-inch) Cubed Peeled Butternut Squash

2 Tbsp No-Salt-Added Tomato Paste

4 cups Chicken Stock or Fat Free, Lower Sodium Chicken Broth

1/3 cup Uncooked Couscous

3/4 Tsp Kosher Salt

1 Zucchini (quartered lengthwise and sliced into 3/4-inch pieces)

1/2 cup Coarsely Chopped Fresh Basil

2 Tsp Grated Orange Rind

Directions:

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

Recipe in Cooking Light

Spicy Chicken-Corn Chowder

Ingredients:
8 slices bacon, chopped
1 lb. skinless, boneless chicken breast, cut in bite-size pieces
1 1/2 cups chopped red sweet pepper
1 cup chopped sweet onion
1-2 fresh jalepeno peppers, finely chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups reduced-sodium chicken broth
2 large Yukon gold potatoes, chopped
2 cups fresh sweet corn kernels
1 1/2 cups whipping cream
1/2 tsp. cayenne pepper
2 bay leaves

Directions:
In a 5-6 quart Dutch oven cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in pan. Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove. Add sweet onion and pepper to pan. Cook and stir until tender. Add jalapenos and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 minutes; stir occasionally. Discard bay leaves. Top with jalapeno slices, if desired.

Better Homes and Gardens

Tuna and Avocado-Stuffed Tomatoes

Ingredients:

6 oz. Chunk Light Tuna

1 small Avocado, cubed

1/4 tsp. Pepper

1 tbsp. Chopped Fresh Dill

1 medium Lemon, juiced

2 medium Tomatoes

Directions:

In a bowl, toss 6 oz. chunk light tuna with 1 small cubed Avocado, 1/4 tsp. pepper, 1 tbsp. chopped fresh dill and the juice of 1 medium lemon. Cut the tops off 2 medium tomatoes and scoop out seeds and cores. Divide tuna mixture and spoon into tomatoes. Serve immediately.

All You

Shredded Chicken Salad

Ingredients:

1 Boneless, Skinless Chicken Breast

1 Red Bell Pepper, seeded and thinly sliced

1 cup Shredded Carrots

1 cup Shredded Red Cabbage

2 tbsp. Chopped Almonds

1/2 cup Canned Mandarin Oranges, drained

2 tbsp. Toasted Sesame Oil

1 tbsp. Low Sodium-Soy Sauce

1 tbsp. Rice Vinegar

Directions:

Shred 6 oz. Chicken Breast into a bowl. Add Bell Pepper, Carrots, Cabbage, Almonds and Oranges. Drizzle with Sesame Oil, Soy Sauce, and Vinegar. Toss to coat.

All You

Melon-Pineapple Salsa

Ingredients:

3 cups diced Ripe yet Firm Cantaloupe, from a 3-lb. melon

2 cups diced Fresh Pineapple, from a 2-lb. Pineapple

1 Red Bell Pepper, seeded and diced

1/2 Red Onion, diced

1 tbsp. grated Fresh Ginger

1 small Jalepeno, seeded and minced

2 tbsp. Lemon or Lime Juice

1/4 cup chopped Fresh Mint Leaves

2 tbsp. Olive Oil

Salt and Pepper

Directions:

In a large bowl, mix melon, pineapple, bell pepper, onion, ginger, jalapeno and lemon or lime juice. Stir well, cover and chill for at least 30 minutes or up to 6 hours. Just before serving, stir in mint and oil and season with salt and pepper. Serve cold.

All You

Italian Stuffed Cherry Tomatoes

Ingredients:

2 tbsp. Pine Nuts

24 Cherry Tomatoes

1 cup Part-Skim Ricotta

1 tbsp. Italian Seasoning

1/4 cup Grated Parmesan

2 tbsp. Marinated Artichoke Hearts, finely chopped

2 tbsp. Pepperoncini, finely chopped

2 tbsp. Fresh Basil, finely chopped

Salt and Pepper

Directions:

Place nuts in a skillet over medium-low heat and toast, stirring until light golden, 5 minutes. Remove from skillet; chop. Using a serrated knife, cut tomatoes in half. Hollow out insides with a spoon. Place tomatoes, cut sides down on a plate lined with paper towels. In a bowl, mix ricotta, seasoning Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes. To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.

All You

Lemon-Garlic White-Bean Dip

Ingredients:

1 15.5 oz. Can Small White Beans, drained and rinsed

3 Cloves Garlic, chopped

1 tbsp. Lemon Zest

2 tbsp. Lemon Juice

Salt and Pepper

2 tbsp. Olive Oil

1 tbsp. Fresh Parsley, chopped

Assorted Crudites, optional

Directions:

In a food processor, process beans, garlic, lemon zest and juice, 1/2 tsp. salt, 1/4 tsp. pepper and oil until smooth. Pulse in parsley. Season with additional salt and pepper, if desired. Cover; chill for 30 minutes. Serve with crudites or chips, if desired.

All You

Shrimp and Pear Salad with Pomegranate Dressing

Ingredients:
1 Lb. 16- 20 Count Shrimp, Peeled and Deveined, Tail Off
2 Tsp. Olive Oil
2 Tsp. Lemon Dill Seafood Rub
½ Cup Cranberry Lime European Soda
½ Cup Pomegranate Cranberry Chutney
¼ Cup Shallots, Mixed
1 Tsp. Dijon Mustard
2 Tbsp. Extra Virgin Olive Oil
Salt and Black Pepper to Taste
6 Cups Mixed Green Lettuce Leaves
2 Pears, Cored and Diced
½ Cup Pecan Halves, Toasted
½ Cup Organic Dried Cranberries

Directions:
Prepare medium- hot fire in charcoal grill with cover, or preheat gas grill to medium- high. When grill is ready, brush grill rack with oil. To prepare shrimp: combine shrimp, olive oil, and spice rub in a large bowl and toss. Place shrimp on grill rack, cover, and cook about 3-4 minutes on each side. Set aside and keep warm. To prepare salad: in a small saucepan, combine soda, chutney, shallots, mustard, and oil; whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes.) Remove from heat and season to taste with salt and black pepper. Place greens in a large bowl. Top with pears, toasted pecans, dried cranberries, and shrimp. Drizzle vinaigrette over salad just before serving.

The Fresh Market Recipes

Green Bean Casserole

Ingredients:
2 ½ lbs. French Beans, with Stems Snapped Off
2 Tbsp. Butter
5 Cipollini Onions, thinly Sliced
2 Tsp. Paprika
Pinch of Cayenne Pepper
½ Tsp. Freshly Ground Pepper
½ Tsp. Salt
½ Lb. Chanterelle Mushrooms, Rinsed and Coarsely Chopped
8 Oz. Baby Portobello Mushrooms, Sliced
4 Tbsp. Flour
2 Cups Chicken Stock
½ Cup Crème Fraiche
1 Tbsp. Lemon Juice
1 (4Oz) Packages Lars Crispy Onions

Directions:
In a large pot of salted boiling water, add French beans and blanch until just tender, about 5 minutes. Drain beans immediately and rinse with cold water, then pat dry. Cut beans in half and set aside. Over medium heat, melt butter in a large, deep sauté pan. Add onions and sauté for approximately 5 minutes or until translucent. Add paprika, cayenne pepper, ground pepper, and salt, stirring until combined. Stir in mushrooms, cover and cook for 5 minutes. Uncover mushroom mixture and cook an additional 5 minutes, stirring occasionally. Gradually add flour to mushroom mixture, stirring to combine. Gradually add chicken stock, about ½ cup at a time stirring constantly until all stock has been added and mixture is smooth. Bring sauce to simmer and cook for an additional 5-8 minutes or until sauce has thickened. Once thickened, stir in crème fraiche, lemon juice, and French beans. Simmer, stirring occasionally until beans are heated through, about 8 minutes. Preheat oven to 400 degrees F. transfer French bean mixture to a 9x13 glass or ceramic baking dish. Bake casserole for 20 minutes or until bubbling. Remove from oven and top with 1 ½ containers Lars Crispy Onions, cover the top completely.

The Fresh Market Recipes

Slim and Trim Potato Salad

Ingredients:
4 Medium Potatoes (About 1 1/3 lbs)
2/3 Cup Low- Fat Mayonnaise
1 Stalk Celery, Thinly Sliced (1/2 Cup)
½ Green Sweet Pepper, Chopped (1/3 Cup)
¼ Cup Chopped Onion
1 Tbsp. Yellow Mustard
1 Tsp. Cider Vinegar
¼ Tsp. Salt
¼ Tsp. Black Pepper
1 Hard Cooked Egg, Coarsely Chopped

Directions:
Wash potatoes and cut into 1 inch cubes, leaving skin on. In a covered saucepan, boil potatoes in enough water to cover 20 to 25 minutes or until just tender. Drain well. In a large bowl, combine mayonnaise, celery, salt, pepper, onion, mustard, vinegar, and green pepper. Add potatoes and egg to mayonnaise mixture. Toss lightly to mix. Cover and chill in the fridge at least 6 hours or up to 24 hours.

Fitness Magazine

Pasta Salad with Tomatoes and Bleu Cheese

Ingredients:
3 Tbsp. Extra- Virgin Olive Oil
2 Tsp. Cider Vinegar
2 Large Garlic Cloves, Minced
2 Tsp. Chopped Fresh Marjoram
1 Tsp. Salt
Pinch Red Pepper Flakes
¾ Lb. Cherry Tomatoes (About 3 Cups) Quartered
1 Lb. Farfelle
1 Cup Baby Arugula
2 Oz. Crumbled Blue Cheese (About ½ Cup)
Freshly Ground Pepper, To Taste

Directions:
In a bowl, whisk together the oil, vinegar, garlic, marjoram, salt and red pepper flakes. Add the tomatoes and toss to combine; set aside. Cook the farfelle according to package directions until al dente. Drain and transfer to a large bowl. Pour the tomato vinaigrette over pasta and toss well; cool to room temperature and then mix in the arugula, blue cheese and black pepper.

Fitness Magazine

Pasta Salad with Asparagus and Lemon

Ingredients:
8 Oz. Penne (1/2 Box)
1 lb Asparagus Cut into 1 Inch Pieces, Ends Trimmed
¼ Cup Parmesan Pieces (1 Oz)
2 Tbsp. Extra- Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
1 Tsp. Grated Lemon Zest
Salt and Black Pepper

Directions:
Cook the pasta according to package directions and add the asparagus during the last 3 ½ minutes of cooking. Drain the pasta and asparagus and rinse under cold water to cool. Transfer to a large bowl. Add the parmesan, oil, lemon juice and zest, ½ tsp salt and ¼ tsp black pepper and toss to combine.

Real Simple Magazine

Heart Healthy Halibut with Sugar Snap Pea Salad

Ingredients:
1 Tbsp. Fresh Lime Juice
1 Tsp. Grated Fresh Ginger
2 Tbsp. Olive Oil
Salt and Black Pepper
12 Oz. Sugar Snap Peas (4 Cups) Strings Removed
1 Small Red Onion, Thinly Sliced
1 Tbsp. Sesame Seeds, Toasted (Optional)
4 6Oz Pieces Halibut Fillet
1 Lime, Cut into Wedges

Directions:
In a large bowl, combine the lime juice, ginger, 1 tbsp. of the oil, and ¼ tsp each salt and pepper. Add the snap peas, onion, and sesame seeds, if using, and toss to coat. Heat the remaining tablespoon of oil in a large non- stick skillet over medium- high heat. Season the fish with ½ tsp salt and ¼ tsp pepper. Cook until opaque throughout, 3-5 minutes per side. Serve with the salad and lime wedges.

Real Simple Magazine

Indonesian Pilaf

Ingredients:
2 Packages of Kashi 7 Whole Grain Pilaf
1 Cup Whole Peanuts
4 Tsp. Toasted Sesame Oil
3 Cloves Organic Garlic, Sliced
1 Medium Organic Red Onion, Diced
½ Tsp. Cumin
½ Tsp. Coriander
¾ Cup Organic Raisins
1 Large Organic Carrot, Cut into Matchsticks
1 Cup Organic Red Cabbage, Diced
1 Pinch Salt
¼ Cup Water
1 Organic Red Bell Pepper, Seeded and Diced
½ Bunch Cilantro, Coarsely Chopped
4 Tbsp. Naturally Prepared Soy Sauce
2 Tbsp. Brown Rice Vinegar
2 Tsp. Fresh Ginger Root, Grated
1 Tsp. Crushed Red Chili Flakes
2 Tsp. Evaporated Cane Juice Crystals

Directions:
Cook Kashi pilaf according to package directions and set aside. Dry toast peanuts in a small skillet until golden brown and set aside. Sauté garlic and onion in first 2 tsp of sesame oil in a large skillet until limp. Add cumin and coriander and stir. Add raisins, carrots, cabbage, salt, water, and stir well. Cover with lid. Reduce heat to low; simmer for 3 minutes then remove from heat. In a large mixing bowl, combine sauté mixture with cooked pilaf, red bell pepper, cilantro, and toasted peanuts; mix well. In a small bowl, combine remaining ingredients, whisk together; add to pilaf mixture, stir well and enjoy.

Kashi.com/ recipes

Orzo Salad with Zucchini and Feta

Ingredients:
8 Oz. Orzo (1/2 Box)
3 Tbsp. Olive Oil
3 Tbsp. White Wine Vinegar
½ Tsp. Crushed Red Pepper
Kosher Salt and Black Pepper
1 ¼ lb. Small Zucchini (3-4) Cut into Half Moons
8 Oz. Feta, Crumbled (2 Cups)
¼ Cup Chopped Fresh Dill

Directions:
Cook the orzo according to package directions. Drain and run under cold water to cool. Meanwhile, in a large bowl, combine the oil, vinegar, red pepper, ¾ tsp salt, and ¼ tsp pepper. Add the zucchini and let marinade, tossing occasionally, for 20 minutes. Add the orzo, feta, and dill to the zucchini mixture and toss to combine.

Real Simple Magazine

Tangy Red Cabbage Slaw

Ingredients:
½ Cup Fresh Orange Juice
¼ Cup Fresh Lime Juice
2 Tbsp. Olive Oil
2 Tbsp. Brown Sugar
Kosher Salt and Black Pepper
½ Medium Red Cabbage (About 1 ½ lbs,) Cored and Shredded
2 Large Carrots (About ½ lb,) Grated
¾ Cup Chopped Fresh Cilantro

Directions:
In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 tsp. salt, and ½ tsp. pepper. Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

Real Simple Magazine