Lemon- and Parmesan-Crusted Salmon

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.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

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

Butternut Squash Ravioli

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.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

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

Slow-Cooker Butternut Squash Soup

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.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

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

Honey-Mustard Turkey with Snap Peas

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.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

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

Glazed Spiced Pumpkin Bars

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.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

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

Curried Pumpkin-Vegetable Soup

Curried Pumpkin-Vegetable Soup

Prep Time 20 min 

Total Time 20 min 

Servings 4

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, minced
• 2 cups Green Giant™ frozen mixed vegetables (from 1-lb bag)
• 1 can (15 oz) pumpkin
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (14 oz) fat-free chicken broth with 33% less sodium
• 1/2 cup water
• 1/2 teaspoon sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon paprika

Directions

1. In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook 1 to 2 minutes, stirring frequently, until onion is crisp-tender.
2. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source:  http://www.bettycrocker.com/recipes/curried-pumpkin-vegetable-soup/4f596302-2347-4686-881b-b078eabf183e

Lemon Dream Fruit Salad

Lemon Dream Fruit Salad

Prep Time 10 min

 Total Time 10 min 

Servings 6

Ingredients

• 1 can (11 oz) mandarin orange segments, drained
• 1 can (8 oz) pineapple chunks in juice, drained
• 2 bananas, halved lengthwise, cut into 1-inch chunks
• 1/4 cup halved maraschino cherries, drained
• 1 container (6 oz) Yoplait® Thick and Creamy Lowfat lemon supreme yogurt

Directions

1. In medium bowl, mix all ingredients. Serve immediately or refrigerate until serving time

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.bettycrocker.com/recipes/lemon-dream-fruit-salad/3e26ec75-21c4-4cd7-a8fd-f28ff9f76b39

Gluten-Free Roasted Pork Chops and Vegetables

Gluten-Free Roasted Pork Chops and Vegetables

Prep Time 20 min 

Total Time 1 hr 20 min

 Servings 4

Ingredients

• 2 teaspoons parsley flakes
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon garlic salt
• 1/4 teaspoon coarse ground pepper
• 4 pork rib chops, 1/2 inch thick (1 pound)
• Olive oil-flavored cooking spray
• 6 new potatoes, cut into fourths (3 cups)
• 4 ounces mushrooms, cut in half (1 1/2 cups)
• 1 medium green bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into thin wedges
• 1 medium tomato, cut into 8 wedges

Directions

1. Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan.
2. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops.
3. Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source:http://www.bettycrocker.com/recipes/gluten-free-roasted-pork-chops-and-vegetables/33af8c6a-32f3-45fa-aafc-a911fe203f6b

Gluten-Free Better Than Almost Anything Cake

Gluten-Free Better Than Almost Anything Cake

Prep Time 20 min
 Total Time 3 hr 0 min
 Servings 9

Ingredients

• 1box Betty Crocker™ Gluten Free devil's food cake mix
• Water, butter and eggs called for on cake mix box
• 1 jar (12.25 oz) caramel topping
• 1 cup frozen (thawed) whipped topping
• 1/2 cup toffee bits

Directions

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
2. With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
3. Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.bettycrocker.com/recipes/gluten-free-better-than-almost-anything-cake/05c4b3e4-a04a-473e-b8f4-67a893f54e32

Gluten-Free Marble Cake

Gluten-Free Marble Cake

Prep Time 20 min

 Total Time 2 hr 20 min 

 Servings 12

Ingredients

Yellow Cake

• 
  
• 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
• 1/2 cup butter, softened
• 2/3 cup water
• 2 teaspoons gluten-free vanilla
• 3 eggs
• Devil's Food Cake
• 
  
• 1 box (15 oz) Betty Crocker™ Gluten Free devil's food cake mix
• 1/2 cup butter, softened
• 1 cup water
• 3 eggs
• Chocolate Frosting
• 
  
• 3 cups powdered sugar
• 1/3 cup butter, softened
• 2 teaspoons gluten-free vanilla
• 3 oz unsweetened baking chocolate, melted, cooled
• 3 to 4 tablespoons milk

Directions

1. Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
3. 3In another large bowl, beat devil's food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
4. Spoon yellow and devil's food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
5. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
6. In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
7. On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source:  http://www.bettycrocker.com/recipes/gluten-free-marble-cake/48aad597-4b81-47c4-8df6-b11488ed1e20

Gluten-Free Pineapple Upside Down Cake

Gluten-Free Pineapple Upside Down Cake

Prep Time 15 min

 Total Time 1 hr 30 min

 Servings 9

Ingredients

• 
  
• 1/4 cup butter
• 2/3 cup packed brown sugar
• 2 tablespoons light corn syrup
• 9 slices pineapple in juice (from 16-oz can), drained
• 9 maraschino cherries, drained
• 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
• 1/2 cup butter, softened
• 2/3 cup water
• 2 teaspoons gluten-free vanilla
• 3 eggs

Directions

1. Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
2. In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3. Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loose cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.bettycrocker.com/recipes/gluten-free-pineapple-upside-down-cake/d07fe74b-f682-491b-897d-da8230a5d0d3

Gluten-Free Carrot Cake

Gluten-Free Carrot Cake

Prep Time 15 min 

Total Time 1 hr 55 min 

Servings 12

Ingredients

Cake

• 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
• 2/3 cup water
• 1 cup butter, softened
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons gluten-free vanilla
• 3 eggs
• 1 cup finely shredded carrots (2 medium)
• 1/4 cup finely chopped pecans or walnuts

Frosting

• 4 oz (half of 8-oz package) cream cheese, softened
• 2 tablespoons butter
• 1 teaspoon gluten-free vanilla
• 2 cups powdered sugar
• 1 to 3 teaspoons milk
• 1/4 cup coconut, if desired

Directions

1. Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
3. Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
4. In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.bettycrocker.com/recipes/gluten-free-carrot-cake/81350456-95da-4e1b-bcb9-fe84378a2098

Gluten-Free Apple Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts

Prep Time 40 min 

Total Time 1 hr 35 min

Servings 16

Ingredients

Reynolds™ Baking Cups

• 1 box Betty Crocker™ Gluten Free yellow cake mix
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2/3 cup water
• 1/2 cup butter, softened
• 2 teaspoons gluten-free vanilla

eggs

• 1 cup chopped peeled apple
• 1/2 cup unsalted butter, softened
• 6 oz gluten-free cream cheese, softened
• 3 1/2 tablespoons pure maple syrup
• 2 cups powdered sugar
• 1/4 cup gluten-free glazed walnuts, chopped

Directions

1. Heat oven to 350°F. Place Reynolds Baking Cup in each of 16 regular-size muffin cups. In large bowl, beat cake mix, cinnamon, nutmeg, water, 1/2 cup butter, the vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped apple. Divide batter evenly among muffin cups.2Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
2. In large bowl, beat 1/2 cup unsalted butter, cream cheese and maple syrup with electric mixer on medium speed until fluffy. Add powdered sugar; beat until smooth. Pipe frosting onto cooled cupcakes. Sprinkle with glazed walnuts. Store loosely covered in refrigerator.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source:  http://www.bettycrocker.com/recipes/gluten-free-apple-spice-cupcakes-with-maple-cream-cheese-frosting-and-candied-walnuts/5dd9415f-fb72-4563-b5f0-3b610dc454f4

Gluten-Free Tiramisu Cupcakes

Gluten-Free Tiramisu Cupcakes

Prep Time 45 min

Total Time 1 hr 40 min

Servings 24

Ingredients

• 2 boxes Betty Crocker™ Gluten Free yellow cake mix
• 1 cup butter, softened
• 1 1/3 cups water
• 4 teaspoons gluten-free vanilla
• 6 eggs
• 2 cups whipping cream
• 1 container (8 oz) gluten-free mascarpone cheese
• 3 tablespoons coffee-flavored liqueur
• 1 tablespoon cold brewed coffee
• 1 cup powdered sugar
• 1/  cup coffee-flavored liqueur
• 1/8 teaspoon unsweetened baking cocoa
• 1/4 cup dark chocolate shavings

Directions

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mixes, butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each three-fourths full.
2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3. In large bowl, beat whipping cream with electric mixer on high speed until stiff. Add mascarpone cheese, 3 tablespoons liqueur, cold brewed coffee and the powdered sugar; beat just until well blended and thick enough to pipe or spread (do not overbeat).
4. In shallow bowl, place 1/4 cup liqueur. Dip tops of each cooled cupcake into liqueur. Top with whipped cream mixture. Sprinkle with cocoa and chocolate shavings. Store loosely covered in refrigerator.

Article source:  http://www.bettycrocker.com/recipes/gluten-free-tiramisu-cupcakes/6d319b02-38c4-4b90-af22-019acf6511ae

Coconut Shrimp with Dipping Sauce

Coconut Shrimp with Dipping Sauce

Prep Time 25 min 

Total Time 35 min 

Servings 14

Ingredients

Coconut Shrimp

• 14bamboo or wooden skewers (4 to 6 inch)
• 1/4cup all-purpose flour
• 1teaspoon curry powder
• 1/2teaspoon salt
• 1/8teaspoon ground red pepper (cayenne)
• 1egg
• 1teaspoon water
• 3/4cup Progresso™ plain panko crispy bread crumbs
• 3/4cup shredded coconut
• 28uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on

• 1/2cup apricot or peach preserves
• 1/2teaspoon grated lime peel
• 1tablespoon fresh lime juice
• 1/8to 1/4 teaspoon crushed red pepper flakes

Directions

1. Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray.
2. In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.
3. Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan.
4. Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
5. Serve shrimp with sauce for dipping.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.bettycrocker.com/recipes/coconut-shrimp-with-dipping-sauce/91db865e-7fa2-4637-8d5a-88031aa19885

Fresh Mozzarella in Tomato Cups

Fresh Mozzarella in Tomato Cups

Prep Time 15 min 

Total Time 15 min 

Servings 12

Ingredients

• 12 large cherry tomatoes
• 2 oz fresh mozzarella cheese, cut into 1/2-inch cubes
• 1/4 cup Italian dressing
• 12 small basil leaves

Directions

1. Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands upright. Place tomatoes on serving plate or tray.
2. In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.bettycrocker.com/recipes/fresh-mozzarella-in-tomato-cups/9436e556-f8f0-4be8-bc5b-a14dfdd88b11

Fresh Vegetable Kabobs with Jalapeño Aioli

Fresh Vegetable Kabobs with Jalapeño Aioli

Prep Time 20 min 

Total Time 50 min 

Servings 25

Ingredients

Marinade

• 1/4 cup extra-virgin olive oil
• 2 tablespoons lime juice
• 2/3 cup finely chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Jalapeño Aioli

• 1 teaspoon extra-virgin olive oil
• 1 clove garlic, finely chopped
• 2/3 cup mayonnaise
• 1/3 cup Greek plain yogurt
• 1 medium jalapeño chile, seeded, finely chopped (about 1/4 cup)

Kabobs

• 25 (6-inch) bamboo skewers
• 2 cups cherry tomatoes
• 1 large yellow bell pepper, cut into 1-inch squares
• 1 English (seedless) cucumber, cut lengthwise in half, sliced
• 1 lb Queso Fresco or Monterey Jack cheese, cut into 1-inch cubes
• Cilantro leaves, if desired

Directions

1. In large bowl, mix Marinade ingredients. Add tomatoes, bell pepper, cucumber and cheese. Cover and refrigerate about 30 minutes.
2. Meanwhile, make Jalapeño Aioli. In 6-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Cook garlic in oil about 1 minute. In small bowl, mix garlic, mayonnaise, yogurt and jalapeño chile. Refrigerate until ready to serve.
3. Drain vegetables, reserving marinade mixture. Thread skewers alternately with tomato, bell pepper, cucumber and cheese; top with cilantro leaf. Serve with reserved marinade and aioli.

Article source: http://www.bettycrocker.com/recipes/fresh-vegetable-kabobs-with-jalapeno-aioli/8d897b9c-b253-4a6f-b5f8-7d947dcd8ae2

Crème Caramel

Crème Caramel

Prep Time 30 min

 Total Time 4 hr 30 min 

 Servings 8

Ingredients

• 1 cup sugar
• 1 3/4 cups fat-free (skim) milk
• 1 cup fat-free cholesterol-free egg product or 8 egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 cups raspberries, blackberries, blueberries or sliced strawberries

Directions

1. Heat oven to 325°F. Heat 1/2 cup of the sugar in medium nonstick skillet over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon). Immediately pour sugar mixture into round pan, 8x1 1/2 inches; tilt pan to coat bottom. Place on wire rack to cool.
2. Mix remaining 1/2 cup sugar, milk, egg product, salt and vanilla in large bowl. Pour mixture over sugar mixture in pan. Place in rectangular pan, 13x9x2 inches. Pour very hot water into rectangular pan to within 1/2 inch of top of round pan.
3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove round pan from pan of water. Cover; refrigerate until thoroughly chilled, about 3 hours or overnight. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source:  http://www.bettycrocker.com/recipes/creme-caramel/597d36fc-b87f-4831-9c60-576d02ff44f8

Glazed Lemon-Coconut Bars

Glazed Lemon-Coconut Bars

Prep Time 15 min

Total Time 1 hr 50 min 

Servings 16

Ingredients

Bars

• 1 cup Bisquick Heart Smart® mix
• 2 tablespoons powdered sugar
• 2 tablespoons firm butter
• 3/4 cup granulated sugar
• 1/4 cup flaked coconut
• 1 tablespoon Bisquick Heart Smart® mix
• 2 teaspoons grated lemon peel
• 2 tablespoons lemon juice
• 1/2 cup fat-free egg product

Lemon Glaze

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Directions

1. Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
2. Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
3. Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
4. In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source:  http://www.bettycrocker.com/recipes/glazed-lemon-coconut-bars/4960ff8b-a0bc-4605-925c-37469c66c64f

Heart Healthy Cookbook Wheat Berry Salad

Heart Healthy Cookbook Wheat Berry Salad

Prep Time 10 min 

Total Time 1 hr 10 min

 Servings 4

Ingredients

Wheat Berry Salad

• 2 1/2 cups water
• 1 cup uncooked wheat berries
• 1 1/2 cups fresh broccoli flowerets
• 1/2 cup sliced green onions (8 medium)
• 1 medium carrot, chopped (about 1/2 cup)
• 1 can (15 oz) Progresso™ garbanzo beans, rinsed and drained

Vinaigrette Dressing

• 1/4 cup balsamic or cider vinegar
• 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
• 2 tablespoons canola or soybean oil
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 clove garlic, crushed

Directions

1. Heat water and wheat berries to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 50 to 60 minutes or until wheat berries are tender but still chewy; drain if needed.
2. Toss wheat berries and remaining ingredients in large bowl. Cover and refrigerate 1 to 2 hours to blend flavors.
3. Mix all ingredients in small bowl.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source:  http://www.bettycrocker.com/recipes/heart-healthy-cookbook-wheat-berry-salad/6581a576-c81f-4a35-8e8e-09dfe221cfc1

Heart Healthy Cookbook Corn and Black Bean Salad

Heart Healthy Cookbook Corn and Black Bean Salad

Prep Time 5 min

 Total Time 2 hr 5 min

 Servings 6

Ingredients

• 1 can (15 ounces) Progresso™ black beans, rinsed and drained
• 1 can ( 7 ounces) Green Giant™ whole kernel corn, drained
• 1 can (4.5 ounces) Old El Paso™ chopped green chilies, drained
• 1/2 cup Old El Paso™ medium chunky-style salsa
• 1/4 cup chopped onion
• 2 tablespoons chopped fresh cilantro

Directions

1. Mix all ingredients in medium bowl. Cover and refrigerate until chilled, at least 2 hours but no longer than 24 hours.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source: http://www.bettycrocker.com/recipes/heart-healthy-cookbook-corn-and-black-bean-salad/914b3190-b3ba-4c46-8deb-832b9ccc06d5

Heart Healthy Cookbook Grilled Halibut

Heart Healthy Cookbook Grilled Halibut

Prep Time 20 min
Total Time 1 hr 5 min
Servings 6

Ingredients

Grilled Halibut

• 1 1/2 pounds halibut, tuna or swordfish steaks, 3/4 to 1 inch thick
• 2 tablespoons canola or soybean oil
• 2 tablespoons lemon or lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper (cayenne)
• 1 clove garlic, finely chopped

Tomato-Avocado Salsa 

• 3 medium tomatoes, chopped (1 1/2 cups)
• 1 medium avocado, pitted, peeled and coarsely chopped
• 1 small jalapeño chili, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 2 teaspoons lemon or lime juice

Directions

1. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except Tomato-Avocado Salsa in shallow glass or plastic dish. Add fish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
2. Meanwhile, in medium bowl, mix all tomato-avocado salsa ingredients together. Set aside until ready to serve.
3. Heat coals or gas grill for diirect heat. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 5 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source::http://www.bettycrocker.com/recipes/heart-healthy-cookbook-grilled-halibut/b45c07c8-afa5-4ae6-b0e2-30285e817470

Heart Healthy Cookbook Apple Oatmeal

Heart Healthy Cookbook

 Apple Oatmeal

Prep Time 15 min  
Total Time 45 min 
Servings 8

Ingredients

• 2 2/3 cups old-fashioned oats
• 1/2 cup raisins
• 1/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 cups fat-free (skim) milk
• 2 medium apples or pears, chopped (2 cups)
• 1/2 cup chopped walnuts
• Additional fat-free (skim) milk, if desired

Directions

1. Heat oven to 350°F. Mix oats, raisins, brown sugar, cinnamon, salt and 4 cups milk and the apples in 2-quart casserole.
2. Bake uncovered 40 to 45 minutes or until most liquid is absorbed. Sprinkle walnuts over top. Serve with additional milk.

For Paleo Recipes: Over 370 easy Paleo Recipes, Paleo Recipe Book: Click Here!

For Restaurant Dishes: Make Your Favorite Restaurant Dishes at Home!Click Here!

Article source:http://www.bettycrocker.com/recipes/heart-healthy-cookbook-apple-oatmeal/42689c89-a012-40c1-9735-8b1fe912629e