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Ingredients 4 or 5 boneless skinless chicken breasts 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup unsalted Progresso™ chicken broth (from 32-oz carton) 2 tablespoons dry ranch dressing mix 5 slices bacon 8 burger buns 4 tablespoons butter, softened 1 cup shredded Cheddar cheese (4 oz) Thinly sliced green onions and/or pickled jalapeño slices, if desired Preparation Spray slow cooker with cooking spray. Sprinkle chicken breasts evenly with salt and pepper....

Ingredients Vegetable Stock 4 ounces sugar snap peas, thinly sliced on the bias 2 carrots, cut into 1/8-inch rounds Coarse salt and freshly ground pepper 1 cup canned chickpeas, drained and rinsed 1 cup watercress, large stems discarded 1/4 cup fresh basil, thinly sliced into ribbons 1/4 cup plus 3 tablespoons low-fat cottage cheese (3 1/2 ounces) 1/4 cup soft goat cheese (2 ounces) 2 scallions, thinly sliced 4 thin slices whole-wheat baguette or bread, toasted...

Ingredients 1/4 cup vegetable oil 1/4 cup sugar 1/2 to 1 teaspoon chili powder, as desired 1/2 cup unpopped popcorn (not microwave popcorn) Preparation In 4-quart saucepan, heat oil over medium-high heat. Stir in sugar and chili powder. Add popcorn, and shake to coat popcorn evenly. Cover pan, and start shaking back and forth. Keep shaking to prevent popcorn and sugar from burning. After a few minutes, you will hear the popcorn start to pop....

Ingredients 6 ears corn, shaved and cut in half 1 onion, cut in wedges 1 carrot, chopped 1 stalk celery, chopped 4 sprigs parsley 2 sprigs thyme 1/2 teaspoon whole black peppercorns Preparation Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns. Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months. Related Video

Ingredients 4 waffles, heated 1 cup cooked taco meat, fajita beef or shredded chicken 1/2 cup shredded iceberg lettuce 12 cherry tomatoes 1/4 cup sour cream 1/4 cup Old El Paso™ Thick ‘n Chunky salsa 1/4 cup shredded sharp Cheddar cheese (1 oz) Preparation Top warm waffles with taco meat, lettuce, tomatoes, sour cream, salsa and cheese. Serve immediately and enjoy! Related Video

Ingredients 3/4 cup uncooked wheat berries 3 cups water 1/3 cup vegetable oil 2 tablespoons mayonnaise or salad dressing 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper 1 cup chopped broccoli 1 cup chopped cauliflower 1 cup grape or cherry tomatoes, cut in half 1 small green bell pepper, chopped (1/2 cup) 4 medium green onions, sliced (1/4 cup) 1/2 cup crumbled feta cheese (2 oz)...

Ingredients 4 red grapefruit (4 lb) 4 navel oranges (3 lb) 1 cup pomegranate seeds 1/2 cup flaked coconut, toasted 2 tablespoons chopped crystallized ginger 2 tablespoons fresh lime juice 2 tablespoons light agave nectar or honey Preparation Peel grapefruit and oranges down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections, reserving 1/4 cup grapefruit and orange juice combined....

Ingredients 1 cup Original Bisquick™ mix 1/2 cup milk 1/4 cup real maple syrup 1 egg 4 bacon slices, crisply cooked, crumbled 1/4 cup shredded Cheddar cheese (1 oz) Additional real maple syrup Powdered sugar Preparation Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray. In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add bacon and cheese; stir just until combined....

Ingredients 4 tablespoons unsalted butter, very soft 1/2 cup sugar 1 large egg yolk 1/4 teaspoon vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup all-purpose flour, (spooned and leveled) About 36 candy corns Preparation Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms....

Ingredients 4 ruby-red or pink grapefruit, peel and pith removed 5 navel or blood oranges, peel and pith removed 3 tablespoons sherry vinegar 1 tablespoon honey Salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 1/4 cup canola oil 2 large heads radicchio, leaves separated 2 heads Belgian endive, leaves separated 1/4 small red onion, very thinly sliced Preparation Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of each grapefruit; remove the segments whole....

Ingredients 1 boneless and skinless chicken breast half 2 large eggs 3 slices turkey bacon 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups) 1 cup chopped fresh watercress 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups) 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup) 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh chives...

Ingredients 1 1/2 pounds Concord grapes (1 quart container) 1/4 cup water 2/3 cup Simple Syrup 1 1/2 tablespoons freshly squeezed lemon juice Preparation Prepare an ice bath; set aside. Combine grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until juices are dark purple and grapes begin to break apart, about 3 minutes....

Ingredients 2 packages Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix 1 cup mayonnaise or salad dressing 2 tablespoons Dijon mustard 8 medium green onions, chopped (1/2 cup) 2 medium stalks celery, thinly sliced (1 cup) 6 hard-cooked eggs, coarsely chopped 1 hard-cooked egg, sliced, if desired Paprika, if desired Preparation Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally....

Ingredients 1 tablespoon Dijon mustard 1 cup Herb Vinaigrette Eric’s Herb Vinaigrette 1 small shallot, peeled and finely diced 3 cups Court Bouillon Eric’s Court Bouillon 4 eight-ounce halibut steaks, skin on Fine sea salt and freshly ground white pepper 1/2 teaspoon chopped fresh tarragon 1 1/2 teaspoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh chives 2 tablespoons fresh chervil Preparation Place mustard in a medium mixing bowl, and slowly whisk in vinaigrette....

Ingredients 2 tablespoons olive oil 1 medium onion, chopped 1 green bell pepper, seeded and cut into 1/2-inch pieces 1 red bell pepper, seeded and cut into 1/2-inch pieces 1 large carrot, chopped medium 1 jalapeno pepper, seeded and minced, or 1/4 cup drained canned chopped green chiles 2 cloves garlic, minced 1 pound dried lentils, rinsed 1/3 cup tomato paste 1 (15-ounce) can red kidney beans, drained and rinsed...

Ingredients 1/2 cup each of five kinds of dried beans, such as cranberry, navy, giant white, cannellini, and kidney 5 small dried bay leaves 1 medium carrot, cut crosswise into 5 pieces 1 celery stalk, cut crosswise into 5 pieces Coarse salt 12 ounces haricots verts, trimmed and cut into 1-inch pieces 1 cup fresh flat-leaf parsley 1 cup fresh cilantro 2 cups very small tomatoes or halved cherry tomatoes...

Ingredients 1/2 recipe Ground-Meat Mix (about 1 3/4 pounds) 1 tablespoon Dijon mustard 3 tablespoons ketchup 1 teaspoon Worcestershire sauce Preparation Preheat oven to 425 degrees, with rack in center position. Gently mix together meat and mustard. Form meat mixture into a 4-by-8-inch oval (1 1/2 inches thick) on a parchment-lined baking sheet. Combine ketchup and Worcestershire sauce in a small bowl; brush over surface of meatloaf to coat. Bake, rotating halfway through, until just cooked through and an instant-read thermometer inserted into the center reaches 160 degrees, 40 to 45 minutes....

Ingredients 2 teaspoons vegetable oil 1 large onion, chopped (1 cup) 4 cloves garlic, finely chopped 2 medium red bell peppers, chopped (2 cups) 2 cups sliced mushrooms (6 ounces) 1 1/2 cups uncooked Arborio or other short-grain rice 4 1/4 cups Progresso™ chicken broth (from two 32-ounce cartons) 2 cups broccoli flowerets 1 teaspoon salt 3 tablespoons grated Parmesan cheese 1/3 cup chopped fresh parsley Preparation Heat oil in 12-inch nonstick skillet over medium-high heat....

Ingredients 4 cups Rice Chex™ 4 cups Honey Nut Cheerios™ 4 cup Golden Grahams™ cereal 1 cup shredded sweetened coconut 1 cup slivered or sliced almonds 1 1/4 cups butter 1 cup corn syrup 1 cup sugar Preparation Combine the Rice Chex™, Honey Nut Cheerios™, Golden Grahams™, coconut and almonds in a large bowl. Line a large baking sheet with wax paper and set aside. Combine the butter, corn syrup and sugar in a saucepan over medium-high heat....

Ingredients 1/3 cup milk 1/4 cup canola or vegetable oil 1 container (6 oz) Greek Fat Free honey vanilla yogurt 1 egg 1 3/4 cups Gold Medal™ all-purpose flour 1/4 cup sugar 1 tablespoon grated lemon peel 1 tablespoon lemon juice 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup fresh or frozen (do not thaw) blueberries Preparation Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups....