Chicken thighs, potatoes and carrots meet a bright, lemony sauce (made right in the slow cooker!) for an ultra-easy and surprisingly elegant weeknight meal.MORE+LESS-Make withProgresso Broth4medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces3medium Yukon gold potatoes, each cut into 6 pieces4bone-in skin-on chicken thighs1/2cup Progresso™ chicken broth (from 32-oz carton)1teaspoon grated lemon peel3tablespoons lemon juice2teaspoons chopped fresh thyme leavesHide Images1Spray 5-quart slow cooker with cooking spray.
Category New recipes
You can now make your favorite carry-out lunch at home in less time than it’d take you to get your order from the restaurant! You won’t believe how easy this is.MORE+LESS-Updated September 8, 20171cup grape tomatoes, halved1 1/2cups basil pesto (homemade or store-bought, see tips)1lb cavatappi pasta, cooked and drainedSalt and pepper, to tasteShredded Parmesan cheese, for toppingHide Images1In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Spoiler alert: The secret behind these easy-to-eat boneless BBQ ribs (and why they’re one of our most popular recipes of all time) is the quick homemade barbecue sauce. In need of a confidence booster? Serve these ribs for dinner and get ready to rake in the compliments.MORE+LESS-3-4 lb boneless pork country-style ribs1/2teaspoon seasoned salt1/4cup Worcestershire sauce2dashes red pepper sauceHide Images1Preheat oven to 425°F.
Creamy DIY buttermilk dressing is puréed with fresh cucumber for a tasty twist on homemade ranch dressing. It’s perfect for summertime wedge salads or served as a veggie dip at your next party.MORE+LESS-Updated April 19, 20171cucumber, peeled and diced3/4cup sour cream or plain Greek yogurt1/2small shallot (or 2 cloves garlic), peeled and chopped1lemon, zested and juiced1/8teaspoon cayenne pepper2green onions, very finely sliced3tablespoons chopped fresh flat-leaf parsley2tablespoons minced fresh dillFresh ground black pepper, to tasteHide Images1In a blender, combine cucumber, sour cream, mayonnaise, buttermilk, shallot, lemon juice and zest, honey, salt and cayenne.
If you& 39;re a sandwich lover in the mood for something a little different, try putting together your own Gyro.MORE+LESS-Tzatziki Sauce:1/2cup finely chopped cucumber8oz. plain Greek yogurt (you can substitute plain yogurt)1 1/2tablespoon lemon juice1/2teaspoon black pepperGyro Meat:1pound ground lamb, pork, beef or chickenSandwich:1small onion, sliced thinHide Images1Start by making your tzatziki sauce a few hours (or even days) ahead of time.
With just five ingredients, you don’t even have to write out a grocery list for this winner dinner. And yes, thanks to the chicken and Alfredo, it’s every bit as delicious as it sounds.MORE+LESS-Updated September 11, 2018Make withPillsbury Grands! Biscuits2cups coarsely chopped deli rotisserie chicken2cups chopped fresh baby spinach1jar (15 oz) Alfredo pasta sauce2cups shredded mozzarella cheese (8 oz)1can (16.
Two breakfast favorites, bacon and cinnamon rolls, combined into your NEW favorite!MORE+LESS-Make withPillsbury Grands! Cinnamon Rolls1can Pillsbury™ Grands!™ cinnamon rolls with icing (5 count)Hide Images2Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked.
Move over, brownie sundae—there& 39;s a new dessert in town, and we think it& 39;s even better than the classic. It& 39;s this soft, buttery blondie topped with a thick maple syrup and cream cheese sauce. And if that& 39;s not enough, it& 39;s sprinkled with candied pecans, too.MORE+LESS-Blondie2cups Gold Medal™ all-purpose flour3/4cup packed brown sugar1/2cup white vanilla baking chipsSauce1package (8 oz) cream cheese, softened3/4cup heavy whipping creamToppings1 1/2cups chopped candied pecansHide Images1Heat oven to 350°F.
Prep 5minTotal5minServings1Bright and fresh, this simple twist on the classic martini tastes like summer. Sip slow and simmer into the season!MORE+LESS-Ingredients2cucumber slices for garnish2sprigs fresh mint for garnishStepsHide Images1Gather your ingredients.2Toss cucumber vodka, triple sec, and lime juice in a cocktail shaker with ice, then shake.
Forget stuffing your crust with cheese! Take things to the next level with Pizza Rolls.MORE+LESS-1can (13.8 oz) Pillsbury™ Refrigerated Pizza Crust18Totino’s™ Pizza Rolls™ frozen pizza snacks (any variety)2/3cup jarred pizza sauce8oz mozzarella cheese, shredded1/2teaspoon dried parsley flakesPepperoni, sausage or any other toppingsHide Images1Preheat oven to 400°F and gather your ingredients.
It’s a bold claim, but hear us out: We bet we can beat your grandma’s classic peach cobbler. We repeat: sugar cookie crust.MORE+LESS-Fruit Base2bags (12 oz each) frozen sliced peaches, thawed (about 5 cups)2tablespoons granulated sugar1/2teaspoon ground cinnamonJuice of 1 medium lemon (3 tablespoons)3tablespoons butter, softened and cut into 1/2-inch cubesCookie Topping1pouch (1 lb 1.
Juicy, baked pork tenderloin topped with a blueberry balsamic glaze that is sure to please! It& 39;s a quick and healthy weeknight meal. Can be paired with any side, best with asparagus and brown rice.MORE+LESS-1 1/2pounds pork tenderloin2teaspoons garlic powder1/2cup frozen or fresh blueberries2teaspoons minced garlicHide Images1Pre-heat oven to 375° F.
When temperatures plummet and you’re craving something warm and cozy, you can’t go wrong with fluffy homemade dumplings. These dumplings may taste like they took all day in the kitchen but with just four ingredients and three simple steps, our homemade dumplings recipe is beyond easy. MORE+LESS-1tablespoon baking powder2tablespoons vegetable oilchopped chives or parsley if desired for garnishHide Images1Combine flour, salt and baking powder.
1package (12 count)frozen corn-on-the-cob1 1/2cups shredded añejo, fresco or cotija style cheese (6 oz)Hide Images1In 4-quart saucepan, place frozen corn-on-the-cob; cover with cold water. Heat to boiling over high heat. Cover and reduce heat slightly. Boil 4 to 6 minutes or until thoroughly heated. Do not overcook.
Delicious Chinese dumplings steamed at home. Just like you would find at dim sum!MORE+LESS-Updated March 7, 2017STARTER2tablespoons active dry yeast1/2cup Gold Medal™ all-purpose flourDOUGH3cups Gold Medal™ all-purpose flour2tablespoons vegetable oilFILLING3tablespoons cilantro, minced3inches fresh ginger, peeled and minced1tablespoon rice wine vinegarSAUCE2teaspoons chili garlic sauce1tablespoon rice wine vinegarHide Images1To start dough, add starter ingredients in a small bowl.
Honey and lime enchiladas with a perfectly balanced salty and sweet combination. Great for freezing!MORE+LESS-1tablespoon chili powder1/2teaspoon garlic powder1 1/2lbs chicken (cooked and shredded)1package (6-8) 8-inch whole wheat flour tortillas2cans (10 oz) green enchilada sauce1lb shredded monterey jack cheese1cup heavy whipping creamHide Images1Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken.
Beef up your ramen game with this sesame-studded one-pot dinner. Easy enough for weeknights but delicious enough that you’d think it’s takeout, these ain’t your college-level beef ramen noodles.MORE+LESS-Updated November 27, 2019Make withProgresso Broth1tablespoon vegetable oil1lb lean (at least 80 ) ground beef1cup thinly sliced onions1tablespoon finely chopped peeled fresh gingerroot1tablespoon toasted sesame oil1tablespoon Sriracha sauce2 1/2cups Progresso™ beef flavored broth (from 32-oz carton)3packages (3 oz each) ramen noodles, any flavor1package (6 oz) snow peas, thinly sliced on the bias2tablespoons sesame seed1/4cup chopped fresh cilantro leavesHide Images1In 5-quart Dutch oven, heat vegetable oil over medium-high heat.
If you love caprese and you’re a fan of zoodles, this fresh take is about to blow your mouth straight to happy. Cucumbers are noodlized and then tossed with tomatoes, mozzarella and basil for a delish side you can make in minutes.MORE+LESS-Updated September 20, 20162large English cucumbers1pint heirloom cherry tomatoes, halved2cups mini mozzarella cubes or balls1/2cup fresh chopped basil3tablespoons white balsamic vinegarHide Images1Use a spiralizer or julienne peeler to peel cucumber into noodles.
This Green Goddess Tortellini is fabulous! It’s easy (starts with cheese-filled tortellini from the store) and delicious (absolutely packed with fresh ingredients and flavor), and it’s sure to be your new favorite weeknight meal.MORE+LESS-Updated May 25, 20171 1/2cups fresh baby spinach leaves1/4cup chopped fresh basil leaves1/4cup chopped fresh mint leaves1/3cup plain Greek yogurt2tablespoons refrigerated basil pesto4tablespoons extra-virgin olive oil, divided1/4teaspoon fresh ground black pepper1cup cherry tomatoes, halved1package (12 oz) tortellini, cookedFreshly shredded Parmesan cheese, for serving (optional)Hide Images1Place spinach, basil, mint, yogurt, pesto, 2 tablespoons olive oil, anchovies and black pepper in a food processor.
Beer, cheese and pretzels are all perfectly acceptable party foods on their own, but we’re wondering, “What if we combine them all together?” The answer is simple. This garlic-seasoned cheesy dip gets better when you eat it with a cold bottle of beer, and the warm, lightly salted pretzels are the perfect dipping companion.
An easy mixed skillet with chicken, shrimp, rice and a simple sauce.MORE+LESS-Updated March 7, 20171/2pound chicken, sliced thin1pound (16-20) extra-large shrimp, cleaned1tablespoon unsalted butter3/4cup short grain white rice, rinsedFresh parsley, for garnishLemon slices, for garnishHide Images1Slice chicken into thin 2-inch strips.