Lemon- and Parmesan-Crusted Salmon

Prep Time 10 min 

Total Time 35 min 

Servings 4

Ingredients

• 1salmon fillet, 1 1/4 pounds
• 2tablespoons butter or margarine, melted
• 1/4teaspoon salt
• 3/4cup fresh white bread crumbs, 1 slice
• 1/4cup grated Parmesan cheese
• 2tablespoons thinly sliced green onions
• 2teaspoons grated lemon peel
• 1/4teaspoon dried thyme leaves

Directions

1. Heat oven to 375ºF. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
2. Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
3. Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

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Article source: http://www.bettycrocker.com/recipes/lemon--and-parmesan-crusted-salmon/9106480d-dc2e-4a69-8a4b-6e5f19214549

Butternut Squash Ravioli

Prep Time 60 min
Total Time 1 hr 30 min
Servings 6

Ingredients

Ravioli

• 1medium butternut squash (about 1 1/2 lb), halved, seeds removed
• 1tablespoon olive oil
• 1/2cup low-fat ricotta cheese
• 1/4cup shredded Parmesan cheese
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 1/4teaspoon ground nutmeg
• 36wonton skins (about 3 1/2-inch square)
• 1egg
• 2tablespoons water

Browned Butter-Sage Sauce

• 1/2cup butter
• 12to 15 fresh sage leaves
• 1clove garlic, finely chopped
• 1/4teaspoon salt
• 1/4teaspoon pepper

Toppings

• 6tablespoons shredded Parmesan cheese
• 6fresh sage leaves

Directions

1. Heat oven to 400°F. Place squash halves, cut sides up, on ungreased cookie sheet. Brush with oil. Roast 30 minutes or until squash is very tender. Cool slightly.
2. When squash is cool enough to handle, use spoon to remove pulp; place in medium bowl. Stir in ricotta cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg.
3. Spoon 1 tablespoon squash mixture onto center of each wonton skin. In small bowl, beat together egg and water. Brush edges of wonton skins with egg mixture. Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins. (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.)
4. In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted. Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps. Add garlic; cook 1 minute or until butter is amber in color and garlic is tender. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside; keep warm.
5. In 6- to 8-quart Dutch oven, heat 4 quarts water to boiling. Slip filled wonton skins into boiling water in batches so as not to crowd them. Boil 3 minutes or until tender (do not overcook). Use slotted spoon to lift ravioli from boiling water; place on serving plates.
6. Drizzle butter mixture evenly over ravioli. Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.

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Article source: http://www.bettycrocker.com/recipes/butternut-squash-ravioli/778a1b28-50f2-40a6-8af8-40373df7504c

Slow-Cooker Butternut Squash Soup

Prep Time 15 min 

Total Time 6 hr 45 min 

Servings 6

Ingredients

• 2  tablespoons butter or margarine
• 1 medium onion, chopped (1/2 cup)
• 1 butternut squash (2 lb), peeled, cubed
• 2 cups water
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 4 chicken bouillon cubes
• 1 package (8 oz) cream cheese, cubed

Directions

1. In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
2. In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
3. Cover; cook on Low heat setting 6 to 8 hours.
4. In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

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Article source: http://www.bettycrocker.com/recipes/slow-cooker-butternut-squash-soup/b9c01762-0904-42ba-9bdc-67c9912fe37e

Honey-Mustard Turkey with Snap Peas

Prep Time 15 min

 Total Time 25 min 

 Servings 4

Ingredients

• 1 lb uncooked turkey breast slices, about 1/4 inch thick
• 1/2 cup Dijon and honey poultry and meat marinade
• 1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
• 2 cups Green Giant™ Select® frozen sugar snap peas

Directions

1. Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
2. Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.

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Article source: http://www.bettycrocker.com/recipes/honey-mustard-turkey-with-snap-peas/b9b3aa7e-940e-4603-ae91-3795238deb82

Glazed Spiced Pumpkin Bars

Prep Time 15 min
 Total Time 2 hr 0 min
Servings 32

Ingredients

Bars

• 2 cups Fiber One™ original bran cereal
• 1/2 cup canola or vegetable oil
• 1/2 cup orange juice
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
•  

eggs

• 1 1/2 cups Gold Medal™ all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup chopped walnuts

Glaze

• 1  cup powdered sugar
• 4  to 6 teaspoons orange juice

Directions

1.  Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2.  In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes.
3.  Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan.
4.  Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour.
5. In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows.

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Article source: http://www.bettycrocker.com/recipes/glazed-spiced-pumpkin-bars/c50a7d84-b241-4c15-aa0e-e51abc0742d0