Blackened Shrimp Alfredo

Ingredients

2 tablespoons fresh basil, finely chopped

1 teaspoon Italian seasoning

2 teaspoons blackening seasoning

1 lb peeled/deveined shrimp

Large zip-top bag

1 tablespoon olive oil

8 oz fettuccine pasta

8 oz steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)

1/3 cup chicken broth

1 cup Alfredo sauce

1 tablespoon shredded Parmesan/Romano cheese

Prep

• Put water on to boil for pasta.
• Chop basil; set aside.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place seasonings and shrimp in zip-top bag; seal bag and shake to coat. Place oil in pan, then arrange shrimp in single layer; cook 2 minutes without turning.
2. Cook pasta following package instructions.
3. Add vegetables to shrimp. Rotate shrimp to top and cover; cook and stir 2–3 minutes or until vegetables are tender. Stir in remaining ingredients (including basil); reduce heat to medium-low, cook and stir 1–2 minutes or until sauce is hot.
4. Drain pasta; return to pan. Stir shrimp mixture into pasta; cook and stir 1–2 more minutes or until thoroughly heated. Serve.

(This recipe is courtesy of Publix apron's simple meals)

Parmesan Ranch Rollups

Ingredients:
-1/2 cup ranch dressing
-4 (8-9 inch) tortillas
-1/4 cup grated parmesan cheese
-1/2 cup diced red onion
-2 cups shredded lettuce
-1 (10 ounce) can chicken breast, drained and shredded

Steps:
1.) For each rollup, spread 2 Tablespoons Ranch dressing over entire surface of each tortilla.
2.) Sprinkle with 1 Tablespoon cheese and 2 Tablespoons red onions.
3.) Place 1/2 cup shredded lettuce in center on top of cheese and onions.
4.) Place 1/4 of the chicken (about 1/4 cup) on top of the lettuce.
5.) Fold in each side of tortilla about 1 1.2 inches and roll up from the bottom.
Serves 4

Italian Burgers

Ingredients:
-4 frozen Italian Sausage burgers
-4 Bakery French Hamburger buns
-8 slices Deli thin sandwich pepperoni (or prosciutto)
-1 medium bell pepper, thinly sliced
-1 medium tomato, thinly sliced
-1/2 cup pizza (or pasta) sauce, divided
-4 slices Provolone cheese

Steps
1.) Cook burgers in skillet following package instructions
2.) While burgers cook, split rolls, if needed. Slice bell pepper and tomato.
3.) Spread 2 Tablespoons pizza sauce over bottom half of each roll; top with pepperoni
4.) Place burgers on pepperoni, top with cheese, bell peppers, tomatoes, and top halves of rolls. Serve

(This recipe is courtesy of Publix apron's simple meals)

Barbecue Burgers

Ingredients:
-1 1/2 lb ground chuck
-Salt and pepper to taste
-1 medium tomato, thinly sliced
-4 leaves leaf lettuce
-8 slices pre-cooked bacon
-4 onion rolls
-1/2 cup barbecue sauce, divided
-hot sauce (optional)
-4 slices white cheddar cheese
-1/2 cup crispy fried onions, divided


Steps:
1.) Form beef into 4 burger patties (wash hands). Season with salt and pepper.
2.) Preheat large saute or grill pan on medium-high 2-3 minutes.
Place burgers in pan; cook 3-4 minutes on each side or until 160 degrees F.
3.) While burgers cook, slice tomato and seperate lettuce leaves.
Bacon may be heated in microwave, if desired.
4.) Open rolls; spread 2 Tablespoons barbecue sauce over bottom half of each roll.
Sprinkle with hot sauce.
5.) Place patties on bottom halves of rolls; top with bacon, cheese, fried onions, tomatoes, lettuce, and top halves of rolls. Serve.

(This recipe is courtesy of Publix apron's simple meals)

Mediterranean Flatbread

Ingredients 1 red pepper
2/3 cup + 1/3 cup cilantro (coarsely chopped)
1 pork tenderloin (about 1 lb)
3/4 cup fresh pre-diced red onions, divided
1/4 cup + 1 tablespoon canola oil
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 tablespoon minced garlic
1 tablespoon tomato paste
1 tablespoon water
pinch crushed red pepper (optional)
2 naan or flat breads (regular or garlic flavor)
cooking spray
1/2 teaspoon kosher salt
1/2 teaspoon pepper
6 oz fat-free light Key lime yogurt

Prep

• Cut one-half of red pepper into bite-size pieces (2/3 cup).
• Chop cilantro.
• Cut pork lengthwise, turn and slice evenly into thin strips (wash hands).

Steps

1. Place red peppers, 2/3 cup cilantro, 1/2 cup onions, 1/4 cup oil, paprika, cumin, garlic, tomato paste, water, and crushed red pepper into blender; blend until smooth.
2. Preheat large sauté pan on medium-high 2–3 minutes. Coat bread with cooking spray; cook 1 minute on each side or until golden and crispy. Repeat with remaining bread. (Or heat bread following package instructions.)
3. Preheat large sauté pan on medium-high 2–3 minutes. Season pork with salt and pepper then place in pan with 1 tablespoon oil; cook and stir 3–4 minutes or until thoroughly cooked.
4. Reduce heat to low and add sauce; cook 1–2 minutes or until warmed. Top each flatbread with pork mixture. Stir 1/4 cup onions into yogurt; spoon lightly over top of pork. Sprinkle with 1/3 cup cilantro. Cut into wedges or quarters and serve.

CALORIES (per 1/4 recipe) 530 kcal; FAT 26g; CHOL 80mg; SODIUM 710 mg; CARB 41g; FIBER 4g; PROTEIN 32g; VIT A 45%; VIT C 70%; CALC 15%; IRON 20%

(This recipe is courtesy of Publix apron's simple meals)

Baked Polenta

Ingredients butter cooking spray
2 tablespoons butter
1 (17-ounce) tube polenta (plain or flavored)
1/4 teaspoon salt
1/8 teaspoon pepper
1 (5-ounce) can evaporated milk
2 tablespoons country sausage gravy mix

Steps

1. Preheat oven to 375°F. Coat 8-inch-square baking dish with cooking spray. Place butter in medium microwave-safe bowl. Microwave on HIGH 20-30 seconds or until butter melts.

2. Cut tube of polenta in half (this allows wrapper to be easily removed); discard packaging. Cut evenly into eight 3/4-inch-thick circles; place in baking dish and season with salt and pepper.

3. Stir milk and 2 tablespoons gravy mix (reserve remaining mix for pork chop recipe) into butter, mixing until creamy. Pour over polenta. Bake 25 minutes or until golden. Serve.

CALORIES (per 1/4 recipe) 225kcal; FAT 9g; CHOL 28mg; SODIUM 798mg; CARB 29g; FIBER 1g; PROTEIN 4g; VIT A 4%; VIT C 9%; CALC 10%; IRON 1%

(This recipe is courtesy of Publix apron's simple meals)

Italian Sausage and Pepper Sandwiches

Ingredients cooking spray
1 pound Italian sausage
1/4 cup water
2 1/2 cups frozen pepper stir-fry (sliced peppers, onions)
1 1/2 cups pasta sauce
1 tablespoon grated Parmesan cheese
4 Bakery sub sandwich rolls
1 cup shredded Mexican-blend cheese

Steps

1. Preheat oven to 450°F. Preheat sauté pan on medium-high 1–2 minutes. Remove pan from heat and coat with cooking spray; add sausage, cover, and cook 8 minutes, turning occasionally, or until browned.
2. Add water, cover, and cook 2 minutes. Remove cover; cook 2 more minutes.
3. Stir in pepper stir-fry; cover and cook 3 minutes. Stir in pasta sauce and Parmesan cheese; cover and cook 5 minutes, stirring occasionally, or until internal temperature of sausage reaches 165°F. Use a meat thermometer to accurately ensure doneness.
4. Cut rolls horizontally to, but not through, other side. Place on ungreased baking sheet. Place sausage in each roll, add sauce, and sprinkle with shredded cheese. Bake 1–2 minutes or until cheese melts. Serve.
CALORIES (per 1/4 recipe) 860kcal; FAT 52g; CHOL 110mg; SODIUM 1970mg; CARB 68g; FIBER 9g; PROTEIN 33g; VIT A 25%; VIT C 25%; CALC 35%; IRON 25%

(This recipe is courtesy of Publix apron's simple meals)

Tangy Cucumber Salad

Ingredients 1 seedless cucumber, thinly sliced
1/2 cup fresh pre-diced red onions
1/2 cup plain fat-free yogurt
1 tablespoon mango chutney
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Prep    

• Cut cucumber in half lengthwise, then cut into thin slices.

Steps

1. Combine all ingredients (except cucumber) in medium bowl.
2. Stir in cucumber until blended. Cover and chill until ready to serve.

CALORIES (per 1/4 recipe) 50kcal; FAT 0g; CHOL 0mg; SODIUM 135mg; CARB 10g; FIBER 2g; PROTEIN 3g; VIT A 6%; VIT C 15%; CALC 6%; IRON 0%

(This recipe is courtesy of Publix apron's simple meals)

Muffaletta Cajun Sausage

Ingredients        
4 (3-oz) Cajun andouille sausage links
1/2 cup mild salsa
1/4 cup submarine dressing
4 hotdog buns
4 slices provolone cheese
1 (16-oz) jar Italian giardiniera (pickled vegetables), drained
1 (5.75-oz) jar sliced stuffed green olives, drained


Prep

• Cut cheese slices in half.

Steps

1. Preheat grill pan on medium-high 2–3 minutes. Place sausage in pan; cook 4–5 minutes, turning often, or until hot.
2. Combine giardiniera, olives, salsa, and 1/4 teaspoon pepper in food processor; pulse until coarsely chopped.
3. Place buns, cut side down, in same grill pan; cook 1–2 minutes or until toasted. Place 2 half slices of cheese and a sausage in each bun. Top with 1/4 cup of the olive relish and 1 tablespoon submarine sauce. (Serve remaining olive relish with chips or crackers.) Serve.

CALORIES (per sandwich) 500kcal; FAT 34g; CHOL 90mg; SODIUM 1700mg; CARB 23g; FIBER 1g; PROTEIN 26g; VIT A 35%; VIT C 4%; CALC 25%; IRON 10%

(This recipe is courtesy of Publix apron's simple meals)

Fundido Franks

Ingredients        
4 (2-oz) beef franks
1/2 cup fresh cilantro, coarsely chopped
1/2 cup mild salsa
8 slices cured chorizo (about 1 1/2 oz)
1/2 cup guacamole
4 hotdog buns
1 (8-oz) bag shredded Monterey Jack cheese


Prep

• Chop cilantro.

Steps

1. Preheat grill pan on medium-high 2–3 minutes. Place franks in pan; cook 3–4 minutes, turning often, or until hot.
2. Preheat small saucepan on medium 2–3 minutes. Add salsa; bring to a simmer. Turn heat off and stir in cheese until smooth and blended; stir in cilantro.
3. Place buns, cut side down, in same grill pan; cook 1–2 minutes or until toasted. Place 2 slices chorizo, 2 tablespoons guacamole, and a frank in each bun; top with cheese sauce. Serve.

CALORIES (per sandwich) 610kcal; FAT 46g; CHOL 125mg; SODIUM 1650mg; CARB 28g; FIBER 3g; PROTEIN 28g; VIT A 20%; VIT C 10%; CALC 45%; IRON 10%

(This recipe is courtesy of Publix apron's simple meals)

Beefy Stroganoff

Ingredients 1 small yellow onion
1 tablespoon butter
1 tablespoon minced garlic
1 lb lean ground beef, 7% fat
4 oz pre-sliced fresh baby portabellas
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
8 oz wide egg noodles
1 (10.5-oz) can condensed beef broth
1 (8-oz) container sour cream

Prep

• Put water on to boil for pasta.
• Peel and dice onion.

Steps

1. Melt butter in large sauté pan on medium-high, then add onions and garlic; cook and stir 1 minute to soften. Add beef, mushrooms, salt, and pepper (wash hands); cook and stir 5–7 minutes or until meat crumbles and no pink remains.
2. Stir flour into beef mixture; cook and stir 2 minutes.
3. Cook pasta following package instructions.
4. Slowly stir broth into beef mixture; then stir in sour cream. Reduce heat to medium; cook and stir 7–8 minutes to blend flavors.
5. Drain pasta; serve beef mixture over pasta.

CALORIES (per 1/6 recipe) 360kcal; FAT 15g; CHOL 100mg; SODIUM 520mg; CARB 31g; FIBER 2g; PROTEIN 22g; VIT A 6%; VIT C 2%; CALC 4%; IRON 20%

(This recipe is courtesy of Publix apron's simple meals)

Sun-Dried Tomato Gnocchi

Ingredients
1/2 cup canned artichoke hearts
1/2 cup julienne-cut sun-dried tomatoes
1 (14-oz) can reduced-sodium chicken broth
2 1/2 cups water
16 oz gnocchi pasta
1 tablespoon butter
1 tablespoon shredded Parmesan cheese

Prep

• Dice artichokes and tomatoes coarsely; set aside.

Steps

1. Reserve 1/4 cup of the chicken broth; set aside. Combine remaining broth (about 1 1/2 cups) and water; cover and bring to boil on high for gnocchi.
2. Add gnocchi to boiling broth mixture (if needed, separate gnocchi before dropping into water). Cook and stir 4 minutes or until tender.
3. Drain gnocchi. Return empty saucepan to medium-high heat. Place remaining 1/4 cup chicken broth, artichokes, and tomatoes in pan; cook 2–3 minutes or until heated.
4. Gently stir gnocchi, butter, and cheese into tomato mixture; cook 1 more minute or until butter and cheese melts. Serve.

CALORIES (per 1/4 recipe) 240kcal; FAT 4g; CHOL 31mg; SODIUM 700mg; CARB 24g; FIBER 3g; PROTEIN 7g;  VIT A 8%; VIT C 6%; CALC 4%; IRON 10%

(This recipe is courtesy of Publix apron's simple meals)

Turkey Supreme With Angel Hair Pasta

Ingredients 1/4 cup flour
1 1/2 teaspoons seasoned salt
1 pound turkey breast tenderloin
2 tablespoons canola oil
1/4 cup frozen diced onion
1/2 pound angel hair pasta
one 4-ounce jar sliced mushrooms (drained)
1 1/2 cup half and half
1 teaspoon Dijon mustard
salt and pepper, to taste
1 cup frozen peas

Steps
1. Fill large saucepan 3/4 full with water and cover. Place on high heat to boil for pasta.
2. Preheat sauté pan on medium-high for 1-3 minutes.
3. Combine flour and seasoned salt in a gallon-size resealable plastic storage bag.
4. Cut turkey into 1-inch cubes, place into resealable plastic storage bag and shake to coat.
5. Pour canola oil in sauté pan on medium heat.
6. Place onion and turkey into pan and sauté for 8-10 minutes.
7. While turkey is cooking, check water. If boiling, add pasta and boil
uncovered per package directions for al dente, approximately 3 minutes. Drain and set aside.
8. Add mushrooms, half and half, Dijon mustard, pepper and salt to turkey and continue to cook on medium heat for 3 minutes.
9. Add green peas and continue to cook for 2 more minutes.
10. Serve over pasta.  

(This recipe is courtesy of Publix apron's simple meals)

Smoked Salmon Fettuccine

Ingredients
1 (9-ounce) box frozen peas and onions
1 (4-ounce) package smoked salmon
8 ounces fettuccine (1/2 box)
1 tablespoon butter
3 cloves fresh garlic
salt and pepper, to taste
1 tablespoon flour
1 cup whole milk


Steps
1. Fill large saucepan 3/4 full of water. Cover and bring to a boil on high heat for pasta.
2. Remove tray of peas and onions from carton. Peel back plastic film slightly to vent. Microwave on high 5 minutes.
3. Preheat large sauté pan on medium-high for 2-3 minutes. Slice salmon into 1/4-inch strips. Set aside.
4. Stir pasta into boiling water. Boil 8 minutes or until tender, stirring occasionally.
5. Place butter in pan and swirl to coat. Using garlic press, crush one garlic clove at a time into sauté pan. Use knife to remove garlic from bottom of press.
6. Drain peas if needed and add to garlic. Salt and pepper. Sauté 1 minute, stirring often.
7. Stir in flour and milk. Reduce heat to low and simmer 4-5 minutes, or until sauce thickens, stirring occasionally.
8. Stir in salmon, separating slices. Cook 2-3 minutes, stirring occasionally.
9. Drain pasta and serve salmon mixture over pasta.

 

  (This recipe is courtesy of Publix apron's simple meals)

Salmon Pasta Casserole

Ingredients
1 pound salmon fillet (ask for skin to be removed)
salt and pepper, to taste
1 tablespoon butter
8 ounces ziti pasta (1/2 box)
1/4 cup sherry
one 16-ounce jar Alfredo sauce
1/4 cup processed cheese sauce
one 4-ounce can sliced mushrooms (drained)
one 8 1/2-ounce can peas (drained)
cooking spray
1/2 cup French fried onions
1/4 cup shredded Mexican cheese blend (reorder last two ingredients)


Steps

1. Preheat oven to 400°F. Fill large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta.
2. Meanwhile, trim any gray areas of salmon and cut into 1-inch chunks. Season with salt and pepper.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and swirl to coat. Add salmon; cover and cook 2–3 minutes, stirring occasionally.
4. Stir pasta into boiling water. Boil 5 minutes, stirring occasionally.
5. Stir sherry, Alfredo sauce, cheese sauce and mushrooms into salmon; simmer 2 minutes.
6. Drain pasta well and return to saucepan. Stir in salmon mixture and peas. Coat 8-inch square baking dish with cooking spray. Spoon salmon mixture into dish and top with remaining ingredients. Bake 15 minutes. Let stand 5 minutes before serving.

CALORIES (per 1/6 recipe) 542kcal; FAT 29g; CHOL 102mg; SODIUM 1079mg; CARB 42g; FIBER 3g; PROTEIN 26g; VIT A 14%; VIT C 10%; CALC 14%; IRON 13%

(This recipe is courtesy of Publix apron's simple meals)

Lemon Chicken Pasta

Ingredients
1/4 cup flour
1 teaspoon seasoned salt
large zip-top bag
1 lb boneless chicken tenders
1/4 cup garlic butter
8 ounces mostaccioli or penne rigate pasta
2 tablespoons capers
2 teaspoons chicken base
1 lemon (for juice, rinsed)
1/2 cup white wine
1/4 cup heavy whipping cream


Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to boil on high for pasta. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite-size pieces and add to bag (wash hands). Seal bag tightly and shake to coat.
3. Place garlic butter in sauté pan; swirl to coat. Add chicken (wash hands); reduce heat to medium and cook 2 minutes, stirring occasionally, or until chicken is no longer pink.
4. Stir pasta into boiling water. Boil 6–8 minutes, stirring occasionally, or until tender.
5. Stir capers and chicken base into chicken; cook 2 minutes, stirring often, to blend flavors. Squeeze juice of lemon into chicken; stir in wine and cream. Reduce heat to low; cook 3–4 minutes, stirring occasionally, or until thoroughly heated.
6. Drain pasta and stir into chicken mixture. Serve.

CALORIES (per 1/4 recipe) 540kcal; FAT 19g; CHOL 105mg; SODIUM 1040mg; CARB 51g; FIBER 2g; PROTEIN 36g; VIT A 10%; VIT C 10%; CALC 4%; IRON 15%

(This recipe is courtesy of Publix apron's simple meals)

Ham and Cheesy Pasta

Ingredients
3 green onions
1 tablespoon garlic butter
4 ounces sliced mushrooms (1/2 package)
2 cups water
1 (10-ounce) container refrigerated light Alfredo sauce
8 ounces mostaccioli rigate pasta (1/2 box)
1/2 pound Dubliner™ Irish cheese
8 (1-ounce) slices Deli tavern ham
3 tablespoons diced pimientos


Steps
1. Preheat large saucepan on medium-high 2–3 minutes. Chop (rinsed) green onions into 1/4-inch pieces, including up to half of green tops (2 tablespoons).
2. Melt butter in pan; add green onions and (rinsed) mushrooms. Cook 3 minutes, stirring occasionally. Stir in water, Alfredo sauce and pasta; cover and bring to boil. Once mixture boils, cook 8–10 minutes, stirring often, until most of liquid is absorbed.
3. Grate cheese using food processor (or hand grater). Slice ham into 1 1/2-inch strips (about the same size as pasta). Remove pasta from heat; stir in cheese, ham and pimentos. Serve.
CALORIES (per 1/4 recipe) 646kcal; FAT 31g; CHOL 108mg; SODIUM 1245mg; CARB 51g; FIBER 2g; PROTEIN 39g; VIT A 28%; VIT C 20%; CALC 62%; IRON 15%

(This recipe is courtesy of Publix apron's simple meals)

Chocolate Strawberry Croissants

Ingredients
8 Bakery mini croissants
2 cups fresh whole strawberries
1 (3.5-oz) bar dark chocolate, 70% cacao
1 tablespoon honey
1 (5.3-oz) cup fat-free Greek yogurt with honey
Prep

• Preheat oven to 400°F.
• Slice croissants in half lengthwise; slice strawberries thinly.

Steps

1. Break chocolate into 1-inch squares, place one square inside each croissant. Top with strawberry slices and close croissant; drizzle with honey.
2. Bake 8–10 minutes or until chocolate melts. Top with yogurt and serve warm. (Makes 8 servings

CALORIES (per 1/8 recipe) 210kcal; FAT 14g; CHOL 25mg; SODIUM 105mg; CARB 21g; FIBER 1g; PROTEIN 4g; VIT A 2%; VIT C 40%; CALC 4%; IRON 4%
(This recipe is courtesy of Publix apron's simple meals)

Creamy Chicken Shiitake Pasta

Ingredients
1/4 cup fresh basil, coarsely chopped
1 cup shiitake mushrooms
8 oz frozen pesto and cheese-filled ravioli
2 chicken cutlets (1/2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper, divided
1 teaspoon canola oil
1 cup reduced-fat milk
1/2 cup chive and onion cream cheese spread
1/2 cup shredded Parmesan cheese
1 cup fresh baby spinach leaves
Prep

• Bring water to boil for ravioli.
• Chop basil leaves.
• Remove stems from mushrooms; slice mushrooms thinly.

Steps

1. Cook ravioli following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and 1/4 teaspoon pepper. Place oil in pan, then add chicken; cook 2–3 minutes on each side or until 165°F. Remove chicken from pan.
3. Reduce heat to medium. Whisk milk and cheese spread until smooth; add to pan. Stir in Parmesan cheese until cheese melts.
4. Stir in spinach, mushrooms, ravioli, and 1/4 teaspoon pepper; cook 2–3 minutes or until spinach wilts and sauce is blended. Slice chicken and arrange over ravioli; sprinkle with basil and serve.

CALORIES (per 1/4 recipe) 360kcal; FAT 15g; CHOL 70mg; SODIUM 680mg; CARB 30g; FIBER 2g; PROTEIN 26g; VIT A 30%; VIT C 6%; CALC 35%; IRON 15%

(This recipe is courtesy of Publix apron's simple meals)

Crabmeat Alfredo

Ingredients
1/4 cup fresh parsley
1/4 cup roasted red peppers
6 ounces fettuccine (approx. 1/3 box)
2 tablespoons garlic butter
one 8-ounce tub fresh jumbo lump crabmeat
1/4 cup white wine
1 cup heavy whipping cream
3/4 cup shredded Italian cheese blend
1 1/2 teaspoons Montreal steak seasoning

Steps
1. Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.
2. Wash parsley. Remove and discard stems.
3. Using food chopper, chop parsley (enough for 1/4 cup). Set aside.
4. Dice roasted peppers into 1/2-inch pieces; set aside.
5. Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.
6. Measure remaining ingredients and place near stove.
7. Preheat sauté pan on high for 1-2 minutes.
8. Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally.
9. Add wine and cook for 1 minute.
10. Add whipping cream and cook for 1 minute.
11. Remove pasta from heat and drain in colander.
12. Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.  

 

    (This recipe is courtesy of Publix apron's simple meals)