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Ingredients 1 teaspoon cumin seeds 1 tablespoon vegetable oil 1 teaspoon brown mustard seeds 1 large jalapeno or hot green chile pepper, seeds removed, minced, plus 1 small jalapeno or green chile pepper, thinly sliced, for garnish 10 ounces cauliflower florets, cut into 1/4-inch slices 1/4 cup chopped fresh cilantro, plus leaves for garnish 1 tablespoon fresh lemon juice Salt and freshly ground black pepper Preparation Toast cumin seeds in a small, dry skillet over medium-low heat until aromatic, about 2 minutes, shaking pan to avoid burning....

Ingredients 1 (1 lb. 4-oz.) pkg. refrigerated hash-brown potatoes 6 oz. (1 1/2 cups) finely shredded sharp Cheddar cheese 1/2 cup chopped green onions 1/4 cup chopped roasted red bell peppers (from a jar), if desired 1/2 teaspoon seasoned salt 1/4 teaspoon garlic-pepper blend Preparation Heat closed contact grill for 5 minutes. Meanwhile, in large bowl, combine all ingredients; mix well. When grill is heated, for each patty, measure generous 1/2 cup potato mixture; place directly on bottom grill surface....

Ingredients 4 bone-in chicken breast halves (about 3 lb), skin removed 1 can (15 oz) garbanzo beans, drained, rinsed 1 small onion, thinly sliced 1 small red bell pepper, chopped (1/2 cup) 1 cup fresh sugar snap peas 3/4 cup water 2 tablespoons cornstarch 1 1/2 teaspoons curry powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 jar (9 oz) mango chutney 4 cups hot cooked rice or couscous Preparation Spray 3 1/2- to 4-quart slow cooker with cooking spray....

Ingredients 1 head romaine lettuce, shredded and refrigerated (until crisp and dry) 8 radishes, thinly sliced (about 3/4 cup) 1 cup fresh cilantro, plus more for garnish 3 limes, cut into wedges 1 pound queso fresco, crumbled, or Monterey Jack, shredded 8 ounces sour cream Roasted-Tomato Salsa Salsa Verde Salsa Cruda Carnitas Poached Chicken 1 to 2 packages corn tortillas (12 count) Preparation Arrange lettuce, radishes, and cilantro on a large platter....

Ingredients 1/4 medium yellow bell pepper, cut into strips 1/4 medium green bell pepper, cut into strips 1/2 small onion, sliced 1 tablespoon fat-free Italian dressing 1/2 round focaccia bread (8 inch) 1 tablespoon chopped fresh basil leaves 1/4 cup shredded reduced-fat mozzarella cheese (1 oz) 1 plum (Roma) tomato, sliced Preparation Heat 8- or 10-inch nonstick skillet over medium-high heat. Cook bell peppers, onion and dressing in skillet 4 to 5 minutes, stirring occasionally, until peppers are crisp-tender; remove from heat....

Ingredients 3 Granny Smith apples, cored and peeled 1/3 cup light-brown sugar 1/3 cup cider vinegar 1/3 cup golden raisins 1/3 cup water 2 to 4 teaspoons finely chopped chipotles in adobo (about 1 chile) 1/2 teaspoon coarse salt 1/4 teaspoon ground pepper Preparation Combine apples in a small saucepan with light-brown sugar, cider vinegar, golden raisins, and water; add chipotles, salt, and pepper. Simmer, stirring occasionally, until apples are translucent and most of the liquid has evaporated, 30 to 35 minutes....

Ingredients 1 large lettuce leaf 2 sprigs fresh basil 2 skinless 6-ounce arctic char fillets Kosher salt Freshly ground black pepper 8 ounces yellow wax and green beans, ends trimmed 1/2 teaspoon Dijon mustard 2 tablespoons lemon juice Pinch of sugar 1 teaspoon minced garlic 2 tablespoons chopped basil 1/4 cup extra-virgin olive oil Preparation In a large skillet, bring 2 inches water to a simmer. Line the inside of a steamer basket with the lettuce leaf and basil....

Ingredients 1 lb beef top sirloin (about 1/2-inch thick), trimmed 1 tablespoon Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons vegetable oil 2 bell peppers, seeded, sliced 1 onion, sliced 2 cloves garlic, finely chopped 1 tablespoon packed brown sugar 3 tablespoons soy sauce 2 teaspoons toasted sesame oil 12 cherry tomatoes, halved 1 1/2 cups hot cooked rice 1 green onion, thinly sliced Preparation Slice beef into thin 2-inch-long strips; place in medium bowl....

Ingredients 2 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count) 1 1/2 cups (from 32-oz tub) refrigerated original barbecue sauce with shredded chicken 2/3 cup chopped red bell pepper 2 cups shredded Mexican cheese blend (8 oz) Salsa Preparation Heat oven to 350°F. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the bell pepper and 1 cup of the cheese....

Ingredients 2 large egg yolks 1 teaspoon Dijon mustard 4 teaspoons fresh lemon juice 1 cup vegetable oil Coarse salt and ground pepper Preparation Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.) Add mustard and lemon juice. Pulse ingredients until well combined. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper....

Ingredients 1 1/2 cups uncooked regular long-grain white rice 2 1/2 cups water 1 lb lean (at least 80%) ground beef 1/2 cup chopped onion 1 small green bell pepper, seeded and diced 2 cloves garlic, finely chopped 1/2 cup water 1 can (28 oz) diced tomatoes 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed 1 cup (4 oz) cubed Mexican prepared cheese product with jalapeño peppers (from a loaf)...

Ingredients 1 cracker bread, about 12 inches in diameter (from 15 3/4-oz package) 1 1/2 cups shredded Italian cheese blend (6 oz) 1/3 cup pitted kalamata olives, cut in half 1 tablespoon chopped fresh basil leaves Preparation Heat oven to 375°F. Place cracker bread on large cookie sheet. Sprinkle cheese and olives over entire top of cracker bread. Bake 4 to 6 minutes or until cheese is melted. Top with basil....

Ingredients 3 tablespoons olive oil 1 cup thinly sliced onion 3 cloves garlic, finely chopped 1 jar (30 oz) nopales, drained, or 1 lb fresh nopales (3 or 4), cleaned and cut into strips 4 cups shredded cooked chicken 1 jar (16 oz) Old El Paso™ Thick ’n Chunky salsa 1 tablespoon adobo sauce (from 7-oz can chipotle chiles in adobo sauce) 1/3 cup chopped fresh cilantro 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed...

Ingredients 1 tablespoon extra-virgin olive oil 1 small onion, diced 2 cloves garlic, minced 2 cans (28 ounces each) whole tomatoes 1/4 teaspoon dried oregano Kosher salt and freshly ground pepper Preparation In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper....

Ingredients 2 cups fat-free cottage cheese 2/3 cup Yoplait® 99% Fat Free creamy strawberry banana yogurt (from 2-lb container) 1/4 cup chopped pecans, toasted if desired Lettuce leaves 6 cups cut-up fresh fruit (peaches, nectarines, pears, bananas, pineapple, raspberries, strawberries and/or blueberries) Preparation In medium bowl, stir together cottage cheese and yogurt. Stir in pecans. To assemble, line 6 individual plates with lettuce. Arrange 1 cup of the fruit onto each lettuce-lined plate....

Ingredients 2 (15-oz.) cans cannellini beans, drained, rinsed 2 teaspoons olive or vegetable oil 2 medium carrots, chopped (1 cup) 2 medium stalks celery, thinly sliced (1 cup) 1/4 cup chopped onion 1 garlic clove, minced 3 cups vegetable or chicken broth 1 teaspoon dried basil leaves 1/8 teaspoon pepper Preparation Mash 1/2 cup of the drained beans; set aside. Heat oil in large saucepan over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently....

Ingredients 1/4 cup butter 1 bag (10.5 oz) miniature marshmallows (5 1/2 cups) 6 cups SpongeBob SquarePants Fruity Splash™ cereal Square and star cookie cutters Candy eyes Black decorating gel White decorating icing Preparation Spray 9-inch square pan with cooking spray. In large microwavable bowl, microwave butter and marshmallows uncovered on High 30 to 45 seconds or until melted and stirred smooth. Thoroughly stir in cereal. With greased hands, lightly press mixture in pan....

Ingredients 24 slices (1/2 inch thick) baguette (about 8 oz) 1 to 2 tablespoons olive oil 2 large cloves garlic 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained 3/4 cup diced fresh mozzarella cheese 2 tablespoons chopped fresh basil leaves 1/4 teaspoon coarse (kosher or sea) salt 1/4 teaspoon pepper Preparation Heat oven to 425°F. On ungreased cookie sheet, place bread slices. Brush oil on slices of bread. Bake 4 to 5 minutes or until very light golden brown....

Ingredients 6 tablespoons unsalted butter, plus more for dish 1 medium onion, cut into 1/4-inch dice 1 red bell pepper, seeded and cut into 1/2-inch dice 1 pound button mushrooms, stems trimmed, quartered 2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper 1 1/2 pounds green beans, trimmed and cut into 2-inch pieces 6 tablespoons all-purpose flour 2 cups milk 1 pinch cayenne pepper 1 pinch grated nutmeg 1 cup grated Parmesan cheese...

Ingredients Coarse salt and ground pepper 1 1/2 pounds green beans, stem ends trimmed 1 shallot, halved lengthwise, thinly sliced 1/4 cup Lemon Vinaigrette Preparation Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes....