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Ingredients 1 cup pomegranate juice 3-pound whole chicken Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup low-sodium chicken stock 1 tablespoon fresh thyme 1 cup pomegranate seeds Preparation Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees. Brush chicken with oil and season with salt and pepper....

Ingredients 6 pork boneless loin chops, 1/2 inch thick (1 1/4 lb) 2 cans (10 3/4 oz each) condensed reduced-fat cream of mushroom soup 1 bag (1 lb) frozen baby peas, carrots, pea pods and corn, thawed and drained 1 3/4 cups Progresso™ chicken broth (from 32-oz carton) 2 cups uncooked instant brown rice Preparation Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown....

Ingredients 1/2 cup sugar 1/4 cup water 12 ounces raspberries Preparation Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids....

Ingredients 1/2 cup uncooked regular long-grain white rice 1 cup water 1 cup Fiber One™ original bran cereal 2 cans (15 oz each) Progresso™ dark red kidney beans, drained, rinsed 1 small onion, finely chopped (1/4 cup) 1/4 cup diced green bell pepper 1 egg or 2 egg whites, beaten 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon ground red pepper (cayenne) Salad greens, if desired 1/2 cup Old El Paso™ Thick ’n Chunky salsa...

Ingredients 4 cups torn romaine lettuce 2 cups broccoli-coleslaw blend (from 16-oz. pkg.) 1 cup fresh strawberries, quartered 2 thin slices red onion, quartered 1/3 cup purchased raspberry vinaigrette salad dressing Preparation In large serving bowl, combine all ingredients except salad dressing; toss to mix. Pour dressing over salad; toss to coat. Related Video

Ingredients 2 tablespoons unsalted butter 2 tablespoons sugar 4 large ripe peaches, pitted and each cut into 8 wedges Preparation In a large skillet, melt unsalted butter over medium heat. Stir in sugar. Add peaches. Cook, stirring, until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes. Serve immediately. Related Video

Ingredients 4 tablespoons butter 4 boneless skinless chicken breasts 1/2 teaspoon salt 1 cup thinly sliced onion 1 large red apple, cored and thinly sliced (about 2 cups) 1 teaspoon Dijon mustard 1 cup Progresso™ unsalted chicken broth (from 32-oz carton) 1 package (5 oz) baby spinach Preparation Heat oven to 325°F. Line cookie sheet with sides with foil. In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat....

Ingredients 1 pound broccoli florets 2 tablespoons olive oil 1 tablespoon soy sauce 2 teaspoons fresh lemon juice 1 teaspoon sesame seeds Preparation Heat oven to 450 degrees. On a rimmed baking sheet, toss broccoli florets with olive oil. Roast until browned, about 20 minutes. Toss with soy sauce, lemon juice, and sesame seeds. Related Video

Ingredients 3 1/2 lb pork baby back ribs, cut in half across bones 1 can (11.5 oz) frozen orange-pineapple-apple juice concentrate, thawed 3/4 cup soy sauce 1/4 cup finely chopped fresh cilantro 1/4 cup creamy peanut butter 2 tablespoons finely chopped gingerroot 1 clove garlic, finely chopped 2 teaspoons sugar Preparation Place ribs in large shallow dish or resealable freezer plastic bag. In small bowl, stir remaining ingredients with wire whisk....

Ingredients 1 whole chicken (3 to 4 pounds), cut into 10 pieces Coarse salt and ground pepper 2 teaspoons vegetable oil 1 small yellow onion, diced medium 2 garlic cloves, roughly chopped 1 medium potato, diced 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon cumin seed 1 1/2 cups long-grain white rice 3 cups cauliflower florets (from 1 head) 1 cup frozen peas 2 1/2 cups low-sodium chicken broth or water...

Ingredients 3/4 cup plus 2 tablespoons (1 3/4 sticks) unsalted butter, room temperature, plus more for muffin tins 1 cup packed light-brown sugar 3/4 cup packed dark-brown sugar 1 1/2 cups whole pecans, lightly toasted 1/4 teaspoon salt 3 tablespoons light corn syrup 1 3/4 pounds Yeast Dough, room temperature Preparation Generously grease two 6-cup jumbo muffin tins with softened butter. Set aside. In medium bowl, combine sugars and mix thoroughly until well blended....

Ingredients 16 oz white chocolate baking squares, chopped 3 tablespoons butter, cut into pieces 2 1/2 cups Sugar Cookie Toasted Crunch™ or Cinnamon Toast Crunch™ cereal 1 can (14 oz) sweetened condensed milk (not evaporated) 8 oz semisweet chocolate chips 3 tablespoons crushed peppermint candies Preparation Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Spray with cooking spray. In medium microwavable bowl, microwave half of the chopped white chocolate baking squares and the butter uncovered on High 1 minute to 1 minute 30 seconds, until mixture can be stirred smooth....

Ingredients 1 sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks Preparation Set a steamer basket in a saucepan filled with 1 inch water. Cover; bring to a boil. Add pumpkin. Cover; cook until very tender, about 15 minutes. Puree in a food processor until smooth. Related Video

Ingredients 6 oz tortilla chips 1/2 cup chopped ripe avocado 1/2 teaspoon ground cumin 1 large tomato, seeded, chopped (1 cup) 1 cup shredded cooked chicken 1 cup shredded Monterey Jack cheese (4 oz) Salsa and sour cream, if desired Preparation Heat oven to 400°F. Line cookie sheet with foil. Place tortilla chips on cookie sheet. In small bowl, mix avocado, cumin and tomato; spoon over chips. Top with chicken and cheese....

Ingredients 4 1/2 cups water 4 cups iced tea 1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed Fresh mint leaf, if desired Preparation Mix water, iced tea and juice concentrate in large pitcher. Serve over ice. Garnish with mint. Related Video

Ingredients 2 tablespoons olive oil 2 cloves garlic, finely chopped or grated 1/2 of a small white onion, chopped 1 red bell pepper, chopped 4 cups fresh spinach 1 jar Muir Glen™ organic pasta sauce (any variety) Salt and pepper, to taste Pinch of crushed red pepper flakes 3 medium zucchini 1 container (15 oz) ricotta cheese 1/4 cup grated Parmesan cheese 1 egg 4 cups shredded fresh mozzarella cheese (16 oz)...

Ingredients 1 tablespoon canola oil 1 1/2 cups sliced red onion (1 large) 1/2 cup packed brown sugar 1/3 cup red wine vinegar 1/4 cup diced dried fruit and raisin mixture 1/4 teaspoon pumpkin pie spice 1/2 cup uncooked wild rice 1 1/4 cups water 1 cup soft bread crumbs (about 1 1/2 slices bread) 1/3 cup chopped pecans 1/2 teaspoon garlic salt 3 eggs 1 jar (2.5 oz) mushroom pieces and stems, drained, finely chopped...

Ingredients 3 cups coarsely chopped peeled Fuji apples (2 large) 3 cups coarsely chopped peeled Granny Smith apples (2 large) 1/2 cup granulated sugar 1 tablespoon Gold Medal™ all-purpose flour 1/2 teaspoon apple pie spice 1 pouch Betty Crocker™ Snickerdoodle Cookie mix 1/2 cup butter, melted 1/2 cup chopped pecans Preparation Heat oven to 350°F. Spray 11x7-inch pan with cooking spray. In large bowl, mix apples, sugar, flour and apple pie spice....

Ingredients 3/4 cup sugar 3 tablespoons water 4 1/2 ounces blanched hazelnuts (1 cup), toasted 1/2 teaspoon coarse salt, preferably Maldon, or 1/4 teaspoon kosher salt Preparation Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat. Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet....

Ingredients Flaky Pie Dough, recipe doubled and 1 cup shredded cheddar added with flour, or store-bought 2 tablespoons all-purpose flour, plus more for rolling 1 tablespoon unsalted butter 1 leek (white and light-green parts only), halved lengthwise, cut crosswise 1/4 inch thick, and rinsed well 1 small bunch black (Tuscan) kale, tough stems removed, coarsely chopped 1 teaspoon fresh thyme leaves Coarse salt and ground pepper 1 cup low-sodium chicken broth...