- Portion size 4 servings
- Credits : Patti Ruby
- 1/2 lb fettuccine pasta
- 1 cup fresh chopped broccoli
- 2 tablespoons butter
- 1 skinless boneless chicken breast
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup grated Parmesan
Slow Cooker Saffron Chicken and Apricot Tagine image Image by: Slow Cooker Saffron Chicken and Apricot Tagine image
Tagine is a stew eaten all over Morocco served in earthenware pots of the same name. All tagines start with a spice base, often including cinnamon, saffron, turmeric and cumin. Serve with lemon wedges over couscous or with flatbread to soak up the delicious juices.
Immunity-Boosting Smoothie image Image by: Immunity-Boosting Smoothie image
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.
Chocolate Mint Surprise Cookies IMAGE Image by: Chocolate Mint Surprise Cookies IMAGE
One cookie is just fine, but a cookie within a cookie is so much better! Tucked inside each of these tender chocolate goodies is a cool peppermint candy cane dough which makes every bite an absolute delight.
Buttery Herbed Seafood with White Wine Image by: Jodi Pudge
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
Makes 10 to 12 servings.