- Portion size 5 servings
- Credits : CARLA EROS
- 2 454g cocktail size meatballs
- 1 398ml Ocean Spray jellied cranberry sauce
- 1 455ml Heinz Chilli Sauce
Spicy Maple-Glazed Chicken Drumsticks with Crispy Chickpea Salad Image by: Jodi Pudge
The crispy spiced chickpeas are great for nibbling on between meals. Double the batch and stash some for the extras in your lunch bag for an easy protein-packed snack.
Chicken: In large bowl, whisk together maple syrup, soy sauce, chili sauce, sesame oil and garlic. Remove 2 tbsp to small bowl and set aside.
Add chicken to remaining maple syrup mixture; toss to coat. Arrange on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until juices run clear when thickest part of chicken is pierced, about 35 minutes.
Brush with reserved maple syrup mixture; sprinkle with sesame seeds. Broil until browned, 1 to 2 minutes.
Crispy Chickpea Salad: While chicken is roasting, toss together chickpeas, 2 tsp of the oil, 1 tsp of the lime juice, the chili sauce and half each of the salt and pepper; spread in singlel layer on greased rimmed baking sheet. Roast in 425°F oven, stirring occasionally, until crisp and golden, about 20 minutes.
In large bowl, whisk together maple syrup and remaining oil, lime juice, salt and pepper. Add arugula and red onion; toss to coat. Top with chickpeas. Serve with chicken.
Broccoli Soup With Cheddar Croutons Image by: Ronald Tsang
Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.
Shrimp and Egg Stir-Fry Image by: Jodi Pudge
The key to this recipe is simple: Don't overcook the eggs or the shrimp, which, if overdone, can become rubbery in texture. The eggs are ready as soon as they're set, and the shrimp is cooked once its uniformly pink and opaque. Serve over steamed rice.
In bowl, whisk together eggs, salt and pepper. In large nonstick skillet or wok, heat half of the sesame oil over medium- high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate.
Wipe pan clean. Heat vegetable oil over medium-high heat; cook ginger, stirring, until fragrant, about 30 seconds. Add shrimp, peas, corn and three-quarters of the green onions; cook, stirring occasionally, until shrimp is pink and opaque throughout and peas and corn are heated through, about 3 minutes.
Stir in eggs, soy sauce and remaining sesame oil. Scrape into serving bowl; sprinkle with remaining green onions.
Creamy Skillet Mushroom Lasagna Image by: Jodi Pudge
Lasagna on a weeknight? We've made it possible with this skillet version, layered with cremini mushrooms, baby spinach and a creamy béchamel sauce. For the best texture, make sure to drain the mushrooms fully to get rid of any excess moisture, which will otherwise make the filling runny.
In large saucepan of boiling salted water, cook noodles for 2 minutes less than package instructions for al dente; drain. Arrange noodles, keeping edges from touching, in single layer on tea towel.
While noodles are cooking, in nonstick skillet, heat oil over medium-high heat; cook mushrooms, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add spinach; cook, stirring, until beginning to wilt, about 2 minutes. Drain in colander; scrape into bowl. Stir in salt and pepper.
In small saucepan, whisk 1/4 cup of the milk with the our until smooth. Gradually whisk in remaining milk; cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard and cayenne pepper; cook, stirring, until mozzarella is melted. Remove from the heat.
Spoon 1/2 cup of the sauce into bottom of lightly greased 10-inch cast-iron or ovenproof skillet. Arrange 3 of the noodles over top, trimming ends to fit skillet; top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with remaining mushroom mixture, sauce and mozzarella.
Bake in 425°F oven until mozzarella is melted, about 4 minutes; broil until top is golden, about 2 minutes.