Chicken Thighs with Shallots & Spinach

Start to Finish: 30 Minutes
Recipe Makes 6 Servings

Ingredients
6 Boneless, Skinless Chicken Thighs (about 1 1/2 LBS)
1/2 TSP. of Seasoned Salt
1/2 TSP. of Pepper
1 1/2 TSP. of Olive Oil
4 Shallots; thinly sliced
1/3 Cup of White Wine of Reduced-Sodium Chicken Broth
1/4 Cup of Fat-Free Sour Cream
1/4 TSP. of Salt
1 PKG.  (10 OZ) of Fresh Spinach

Instructions

1. Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add chicken; cook for 6 minutes on each side or until a thermometer reads 170 degrees. Remove from pan; keep warm.

2. In same pan, cook and stir shallots until tender. Add wine, sour cream and salt. Bring to a boil; cook and stir 2 to 3 minutes or until sauce is slightly thickened. Add spinach; cook and stir just until spinach is wilted. Serve with chicken.

3. Enjoy!

Sausage & Vegetable Skillet Dinner Recipe

Start to Finish: 30 Minutes
Recipe Makes 4 Servings

Ingredients
1 TBSP. of Olive Oil
1 Large Onion; chopped
1 PKG. (12 OZ.) of Fully Cooked Italian Chicken Sausage Links; cut into 1-in. pieces
3 Garlic Cloves; minced
1/4 TSP. of Crushed Red Pepper Flakes
8 Medium Red Potatoes (about 2 LBS); thinly sliced
1 PKG. (10 OZ) Frozen Corn
1 1/4 Cups of Vegetable Broth
1/4 TSP. of Pepper
2 Cups of Fresh Baby Spinach

Instructions
1. In a 12-in. skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion in tender and sausage is browned. Add garlic and crushed red pepper flakes; cook for 1 minute longer.

2. Add the red potatoes, corn, vegetable broth and pepper; bring to a boil. Reduce heat; simmer, covered for 12 to 15 minutes or until potatoes are tender. Add spinach; cook just until wilted.

3. Enjoy!

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!