Lime-Kissed Fruit

Ingredients 3 oz frozen limeade concentrate (1/2 can)
1/4 cup honey
1/2 teaspoon poppy seeds
1 3/4 lb Produce fresh cut fruit (melons, pineapple, strawberries)

Prep

• Place limeade in salad bowl to thaw.

Steps

1. Whisk in honey and poppy seeds.
2. Add fruit; toss to coat. Chill until ready to serve.

(Recipe Courtesy of Publix Apron's Simple Meals)

Tea-Scented Couscous

Ingredients2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon canola oil
1/2 cup fresh pre-diced onions
1 1/4 cups water
1 (5.8-oz) box couscous with garlic/olive oil
1/2 cup dried mixed fruit bits
2 chai tea bags
1/4 cup sliced almonds

Prep

• Chop parsley.
• Zest/grate lemon peel (no white)
• Squeeze juice of lemon.

Steps

1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add onions; cook 2–3 minutes or until soft.
2. Add water, spice packet from couscous, fruit, lemon zest, and tea bags. Bring to a boil; reduce heat and steep tea for 1–2 minutes (squeeze and remove tea bags). Remove from heat.
3. Stir in couscous; cover and let stand 4–5 minutes. Fluff couscous with a fork; stir in parsley and lemon juice. Sprinkle with almonds and serve.

(Recipe Courtesy of Publix Apron's Simple Meals)

Creamy Salsa

Ingredients
1/2 cup thick and chunky salsa
1/4 cup light sour cream
1/4 cup shredded Cheddar and Monterey Jack cheese

Steps
1. Combine all ingredients in small bowl. Chill until ready to serve.
2. Serve with quesadillas, tortilla chips or enchiladas.

(Recipe courtesy of Publix Aprons Simple Meals)

Strawberry Lime Chillers

Ingredients
2 cups frozen whole strawberries
1 (6-ounce) container frozen limeade concentrate
2 cups reduced fat milk
1 (8-ounce) container lowfat strawberry yogurt

Steps
1. Combine all ingredients in blender.
2. Blend for 20 seconds. Turn blender off and scrape down sides. Blend for additional 20-30 seconds, or until well blended. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Glazed Egg Rolls

Ingredients
aluminum foil (optional)
cooking spray
2 (9-ounce) packages frozen pork and shrimp egg rolls
6 tablespoons duck sauce
1/4 teaspoon five spices powder


Steps
1. Preheat oven to 450°F.
2. Line baking sheet with foil (for ease in cleaning) and spray with cooking spray.
3. Place egg rolls on baking sheet. Spread 1 tablespoon duck sauce over each.
4. Sprinkle with five spices powder.
5. Bake 10-12 minutes.
6. Using tongs, immediately remove egg rolls from foil and serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Sweet Potato Scoops

Ingredients
2 medium sweet potatoes (rinsed)
aluminum foil
1 1/2 tablespoons turbinado (raw) sugar
1 1/2 teaspoons curry powder
1 teaspoon ground cinnamon
1 1/2 tablespoons unsalted butter

Steps

1. Preheat oven to 475°F. Cut potatoes into slices (about 1-inch-thick; no need to peel). Make a shallow depression in each slice using a tablespoon (or melon baller). Place potatoes in microwave-safe bowl; cover and microwave on HIGH 5 minutes or until beginning to soften.
2. Arrange potatoes in 9- x 13-inch baking dish, hollow side up; cover with aluminum foil. Bake 15–20 minutes or until potatoes are tender when pierced with a fork.
3. Combine remaining ingredients (except butter) in small bowl. Cut butter into small portions and top each slice. Sprinkle liberally with spice mixture and serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Tomato and Ham Pie

Ingredients
4 medium tomatoes
1 (1-oz) package fresh basil, coarsely chopped
1 (4-oz) package sliced prosciutto
1 frozen prepared pie crust
1/4 cup Italian-style bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper, divided
1/3 cup light mayonnaise
1/3 cup garlic/herb cheese spread



Prep

• Preheat oven 400°F.
• Cut tomatoes into 1/4-inch-thick slices.
• Chop basil.
• Cut prosciutto into thin strips.

Steps

1. Place crust on baking sheet (for ease in handling); bake 8–10 minutes or until lightly browned.
2. Combine bread crumbs and Parmesan cheese; sprinkle 2 tablespoons over bottom of crust. Layer with one-half of the tomatoes, sprinkle with one-half of the salt and pepper, then add a layer of one-half of the prosciutto.
3. Combine mayonnaise, cheese spread, and basil; spread mixture over prosciutto. Repeat layers of tomato, salt, pepper, and prosciutto. Top with remaining 1/4 cup bread crumb mixture. Bake 20–25 minutes or until tomatoes are soft and crust has browned. May be served warm or chilled. (Makes 8 servings.)

(Recipe courtesy of Publix Aprons Simple Meals)

Ranch Cream Pierogies

Ingredients
1 tablespoon garlic butter
2 teaspoons beef base
1 tablespoon roasted garlic
1 cup heavy cream
one 14 1/8-ounce package frozen potato and roasted garlic pierogies


Steps
1. Fill saucepan 3/4 full of hot tap water, cover and place on high heat to boil for pierogis.
2. Preheat sauté pan on medium for 2-3 minutes.
3. Add garlic butter to sauté pan and swirl to coat. Stir in beef base, garlic and heavy cream. Reduce heat to low and simmer for 7 minutes, stirring occasionally.
4. Check water for boil. When boiling, remove lid and add pierogies; cook uncovered for 4-5 minutes.
5. Drain pierogies well. Add to cream sauce and simmer for 1 minute. Serve

(Recipe courtesy of Publix Aprons Simple Meals)

Savory Meatballs

Ingredients
2 tablespoons fresh cilantro, finely chopped
1 small Spanish onion, thinly sliced
6 cloves fresh garlic, finely chopped
1 1/2 lb fresh seasoned beef meatballs
1 1/2 cups recaito seasoning sauce
1/2 cup reduced-sodium beef broth

Prep

• Chop cilantro; set aside.
• Slice onion; chop garlic.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 4–5 minutes, turning to brown on all sides.
2. Drain meatballs, if needed, reserving about 1 tablespoon of drippings in pan. Add onion and garlic to meatballs and reserved drippings; cook and stir 2-3 minutes or until onions are softened.
3. Stir in recaito and beef broth. Reduce heat to medium; cook 4–5 minutes or until meatballs are 160°F. Sprinkle with cilantro and serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Mushroom-Brie Cups

Ingredients
6 frozen puff pastry cups
6 oz fresh whole portabellas, coarsely chopped
8 oz fresh whole white mushrooms, coarsely chopped
2 tablespoons shallots, finely chopped
2 tablespoons fresh chives, finely chopped
8 oz Deli brie cheese, divided, cubed
3 1/2 tablespoons herb garlic butter (1/2 stick), cubed
3/4 cup beefy mushroom condensed soup
1 teaspoon garlic powder with parsley
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps

1. Preheat oven to 425°F. Bake puff pastry cups following package instructions.
2. Chop mushrooms, shallots, and chives; cut brie and butter. Combine all remaining ingredients (except pastry and one-half of the brie); transfer to 2-qt baking dish.
3. Bake 15–20 minutes or until hot and bubbly. Use fork to remove "top" of shells and soft pastry underneath. Place remaining half of brie in center of cups; add mushroom mixture over brie. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Corn and Chile Taco Salad

Ingredients
1/4 cup green onions, coarsely chopped
1/4 cup cilantro, coarsely chopped
4 ears fresh corn
Juice of 1 lime
1 (4.5-oz) can chopped green chiles
1/2 cup spicy ranch dressing
8 crispy corn taco shells

Prep

• Preheat oven to 400°F.
• Chop green onions and cilantro.
• Cut corn from cob (about 2 cups) into medium bowl.
• Squeeze lime for juice (2 tablespoons).

Steps

1. Bake taco shells for 3–4 minutes or until hot and crispy.
2. Combine remaining ingredients. Break taco shells into large pieces. Serve corn mixture over taco shells.

(Recipe courtesy of Publix Aprons Simple Meals)

Meatball Marinara Slider

Ingredients
12 seasoned ground beef meatballs
1/2 cup marinara pasta (or pizza) sauce
12 Bakery dinner rolls (sliced for buns)
12 slices fresh mozzarella cheese


Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Flatten meatballs to 1/2-inch-thick patties (wash hands). Place patties in pan; cook 3–4 minutes on each side or until desired doneness.
2. Cover marinara sauce; microwave on HIGH 45–60 seconds or until hot.
3. Place in bun: 1 tablespoon marinara sauce, 1 meat patty, 1 cheese slice, and 1 more tablespoon marinara sauce. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Flan Tropical

Ingredients
1 lb fresh tropical fruit salad (fresh pineapple, strawberries, kiwi)
zest/juice of 1 lime
3 tablespoons guava jelly
4 (4.5-oz) cups flan
1/2 cup aerosol whipped cream

Prep

• Drain juice from fruit into medium microwave-safe bowl. Cut fruit into bite-sized pieces; set aside.
• Cut zest curls from lime for garnish. Squeeze juice of one-half lime (1 tablespoon) into fruit juice.

Steps

1. Add jelly to juice; microwave on HIGH 30–35 seconds or just until slightly warm. Stir until blended.
2. Stir in fruit until evenly coated; chill until ready to serve.
3. Transfer flan to a serving dish. Spoon fruit over flan; top with whipped cream and lime zest. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Saffron Risotto

Ingredients
1 cup risotto
1 (14-ounce) can low sodium chicken broth
1/8 teaspoon saffron threads (18 sprigs)
2 tablespoons water
1 tablespoon grated Parmesan and Romano cheese blend


Steps
1. Place risotto, broth and saffron in microwave-safe bowl. Microwave uncovered on HIGH 5 minutes.
2. Let stand 1 minute; stir and microwave on HIGH 4 more minutes.
3. Stir in water and cheese. Heat on HIGH 4 more minutes.
4. Stir, cover and let stand 4 minutes. Stir and serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Cucumber Lemonade

Ingredients:

• 1 cucumber
•  1 apple
•  1 lemon (with peel) 

 Directions:
Mix all items juiced together. Sounds crazy, but it is really good and very refreshing.
 My go-to all natural energy drink in the morning. It is said the cucumber is a great source of B vitamins, antioxidents and much more.

(Recipe courtesy of Publix Aprons Simple Meals)

Roasted Corn and Plantain Salsa

Ingredients
3 plum tomatoes, finely chopped
1 very ripe (black) plantain, coarsely chopped
1/2 poblano pepper, coarsely chopped
2 links cured chorizo sausage (1/2 cup), coarsely chopped
4 ears yellow corn
1/2 cup white balsamic vinegar
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper


Prep

• Preheat oven to 425°F.
• Chop tomatoes, plantain, poblano, and chorizo (1/2 cup); place in medium bowl.
• Remove husks and silks from corn.

Steps

1. Place corn on baking sheet; bake 12–17 minutes or until tender and lightly browned.
2. Remove from oven and let stand 2–3 minutes to cool.
3. Slice corn off cobs (2–3 cups) and add to tomato mixture; stir in remaining ingredients. Serve. (Makes 6 servings.)

(Recipe courtesy of Publix Aprons Simple Meals)

Cheese Fries

Ingredients
aluminum foil
16 ounces frozen seasoned French fries
1–2 fresh chives (optional; rinsed)
3/4 cup shredded Mexican-blend cheese
1 tablespoon cooked bacon pieces

Steps

1. Preheat oven to 450°F. Cover baking sheet with aluminum foil. Arrange fries in a single layer on foil. Bake 15–20 minutes or until golden. Chop chives finely.
2. Lift corners of foil to gather fries into center, making a mound. Sprinkle cheese, bacon, and chives over fries. Bake 1–2 more minutes or until cheese melts. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Rustic Grape Tarts

Ingredients
3 cups seedless grapes (red, white, or mixed; rinsed)
cooking spray
2 refrigerated prepared pie crusts
1/3 cup brown sugar
1/4 cup all purpose flour
3 tablespoons port wine, divided
1/4 cup egg white substitute (or 1 egg; white only)
1 tablespoon coarse (raw) sugar, optional


Steps

1. Preheat oven to 400°F. Pat grapes dry and cut each in half; place in medium bowl.
2. Coat muffin tin with cooking spray. Unroll crusts and cut each into quarters. Place dough into eight muffin cups, folding overlapping edges into the center, and gently press to mold.
3. Add brown sugar, flour, and 2 tablespoons of the wine to the grapes and toss until well blended. Transfer grapes into crusts using a slotted spoon (to drain extra liquid); bake 25 minutes.
4. Meanwhile, whisk egg white in medium bowl with remaining 1 tablespoon wine until frothy. Remove tarts from oven and brush with egg mixture; then sprinkle with raw sugar. Bake 8–10 more minutes or until egg glaze is set. Cool tarts on wire cooling rack for 30 minutes; serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Quick Salsa

Ingredients
1 lime (for juice, rinsed)
1 cup grape tomatoes (rinsed)
1/4 cup roasted red peppers
2 tablespoons chopped green chiles (undrained)
2 teaspoons balsamic vinegar

Steps
1. Squeeze juice of one-half lime into food processor.
2. Add remaining ingredients. Pulse 5–7 times or until coarsely chopped. Chill until ready to serve over steaks.

(Recipe courtesy of Publix Aprons Simple Meals)

Chipotle Succotash

Ingredients
4 ears fresh corn
1/2 lb fresh sugar snap peas (2 cups), coarsely chopped
Juice of 1 lime
2 tablespoons canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons garlic herb butter
2 teaspoons chipotle pepper sauce

Prep

• Cut corn from cob (about 2 cups); chop peas.
• Squeeze lime for juice (1 tablespoon).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add corn, peas, salt, and pepper; cook 4–5 minutes or until golden and tender.
2. Remove pan from heat; stir in butter, pepper sauce, and lime juice. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)