Snow Peas & Beef Stir-Fry Recipe

Start to Finish: 30 Minutes
Recipe Makes 6 Servings

Ingredients
1/2 Cup Reduced-Sodium Soy Sauce
1/2 Cup of Sherry or Water
2 TBSP. of Cornstarch
2 TSP. of Sugar
2 TBSP. of Canola Oil; divided
2 Garlic Cloves; minced
1 Beef Top Sirloin Steak (1 1/2 LBS); thinly sliced
1/2 LB. of Sliced Fresh Mushrooms
1 Medium Onion; cut into thin wedges
8 OZ. of Fresh Snow Peas
Hot Cooked Rice

Instructions

1. In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 TBSP. of canola oil and garlic. Add beef; toss to coat. Let beef mixture stand for 15 minutes.

2. Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1 to 2 minutes or until no longer pink. Remove from pan; repeat with remaining beef.

3. In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2 to 3 minutes longer or until crisp-tender.

4. Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1 to 2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice.

5. Enjoy!

Creamy Tomato Tortellini with Sausage Recipe

Start to Finish: 25 Minutes
Makes 6 Servings

Ingredients
- 1 PKG. (19 oz) of Frozen cheese Tortellini
- 2 Fully Cooked Italian Chicken Sausage Links (3 oz. each), sliced
- 1 Can (14 1/2 oz) of Diced Tomatoes with Garlic and Onion, undrained
- 1 PKG. (6 oz) of Fresh Baby Spinach
- 4 OZ. of Reduced-Fat Cream Cheese

Instructions

1. Cook tortellini according to package directions. In a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat for 4-5 minutes or until browned. Add tomatoes and spinach; cook and stir until spinach wilts. Stir in cream cheese until melted.

2. Drain tortellini; add to sausage mixture. Toss to combine.

3. Enjoy!

Ham & Broccoli Pasta Recipe

Start to Finish: 15 Minutes
Makes 6 Servings

Ingredients
- 4 1/2 Cups of Uncooked Bow Tie Pasta (12 oz)
- 1 PKG. (16 oz) of Frozen Broccoli Florets
- 3 Cups of Cubed Fully Cooked Ham
- 1 Container (8 oz) of Spreadable Chive and Onion Cream Cheese
- 1/3 Cup of Milk
- 1/4 TSP. of Salt
- 1/2 TSP. of Pepper

Instructions

1. In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking; drain.

2. In the same pan, add remaining ingredients; cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine.

3. Enjoy!

Sesame Noodles with Shrimp & Snap Peas

Start to Finish: 25 Minutes
Makes 4 Servings

Ingredients
- 8 OZ. of Uncooked Multigrain Linguine
- 1 TBSP. of Canola Oil
- 1 LB. of Uncooked Medium Shrimp, peeled and deveined
- 2 Cups of Fresh Sugar Snap Peas, trimmed
- 1/8 TSP. of Salt
- 1/8 TSP. of Crushed Red Pepper Flakes
- 3/4 Cup of Reduced-Fat Asian Toasted Sesame Salad Dressing (This can be found in all Asian Markets)

Instructions

1. Cook linguine according to package directions for al dente.

2. In a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turns pink.

3. Drain pasta, reserving 1/4 cup of the water. Add pasta, water and salad dressing to shrimp mixture; toss to mix.

4. Enjoy!

Chicken & Vegetable Curry Couscous Recipe

Start to Finish: 25 Minutes
Makes: 6 Servings

Ingredients
- 1 TBSP. of Butter
- 1 LB. of Boneless Skinless Chicken Breasts, cut into strips
- 1 PKG. (16 oz) of Frozen Vegetable Blend of your choice
- 1 1/4 Cups of Water
- 1 PKG. (5.7 oz) of Curry-Flavored Couscous Mix
- 1/2 Cup of Raisins

Instructions

1. In a large nonstick skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink.

2. Add vegetable blend, water and contents of couscous seasoning pack. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered for five minutes. Fluff with fork

3. Enjoy!

Sage & Browned Butter Raviloi Recipe

Start to Finish: 30 Minutes
Makes: 4 Servings

Ingredients You Will Need:
1 pkg. (20 oz.) refrigerated Cheese Ravioli or 2 pkg. (9 oz. each) of Mushroom Agnolotti
1/2 Cup of Butter; cubed
1/2 Cup of Coarsely Chopped Fresh Sage
1/2 Tsp. of Salt
2 Tbsp. of Lemon Juice
1/4 Cup of Shredded Parmesan Cheese

Instructions:
1. Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.

2. Drain ravioli, reserving 2 Tbsp of pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

3. Enjoy!

Herbed Potatoe Dumplings Recipe

Prep: 20 Minutes
Cook: 30 Minutes
Recipe Makes: 6 Servings

Ingredients You Will Need:
1 Egg; lightly beaten
3/4 Cup of Seasoned Dry Bread Crumbs
1 Tbsp. of All-Purpose Flour
1 Tbsp. of Minced Fresh Parsley
1 Tbsp. of Minced Chives
1 1/2 Tsp. of Minced Fresh Thyme or 1/2 Tsp. of Dried Thyme
1/2 Tsp. of Salt
2 1/2 Cups of Finely Shredded Uncooked Potatoes
Additional All-Purpose Flour, may be needed

Instructions:

1. In a large bowl, mix the first eight ingredients. Stir in potatoes. Shape into 1 1/2 in. balls; dust with flour.

2. Drop dumplings on top of a simmering soup or stew of your choice. Reduce heat to low; cover and cook 30 minutes or until dumplings are cooked through. Serve immediately.

Tips!
1. Give them space. Leave some wiggle room between dumplings. Steaming broth swells the dough as it cooks.

2. Simmer down. Maintain a slow, steady heat. After an initial boil, a gentle simmer produces the most tender (and fluffiest) results.

3. Don't peek. Lifting the lid lets steam escape and adds to the cooking time.

4. Mind the time. Set a timer to avoid overcooking delicate dumplings. As soon as a toothpick comes out clean, they're ready.

5. Pull them out. Refrigerate leftover dumplings and soup separately. Otherwise, dumplings may absorb too much liquid and turn mushy.