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)

Cheese Ravioli

Ingredients 1 (24-ounce) bag frozen cheese-filled ravioli
1 tablespoon garlic butter
1/2 cup pre-diced onions
1 (4-ounce) can mushroom pieces (drained)
1/2 cup frozen petite green peas
1/2 cup Alfredo sauce
1/2 cup tomato/basil pasta sauce
2 teaspoons basil pesto

Steps

1. Fill large saucepan half full of water. Cover and bring to boil on high for pasta.
2. Stir ravioli into boiling water. Boil 5 minutes, stirring occasionally, or until tender.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add onions, mushrooms, and peas; cook 2 minutes, stirring frequently, or until onions begin to soften.
4. Stir in remaining ingredients; cook 2 minutes, stirring occasionally, or until heated.
5. Drain ravioli and return to saucepan. Pour sauce over ravioli, stirring gently to coat. Heat mixture 2–3 minutes, stirring occasionally, or until hot and bubbly. Serve.

CALORIES (per 1/4 recipe) 450kcal; FAT 19g; CHOL 45mg; SODIUM 1370mg; CARB 48g; FIBER 1g; PROTEIN 18g; VIT A 2%; VIT C 0%; CALC 8%; IRON 15%

(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)

Scallops in Creamy Basil Sauce

Ingredients 2 tablespoons olive oil
2 teaspoons basil pesto
1/2 teaspoon roasted garlic
1 lb sea scallops (thawed, if needed)
1 cup Alfredo sauce
8 ounces angel hair pasta

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil, pesto, and garlic in pan. (Pan should sizzle.) Stir in scallops; cook 3–5 minutes, stirring often, or just until they turn milky white (or opaque) and firm. Be careful not to overcook.
3. Stir in Alfredo sauce. Reduce to low; simmer 2 minutes or until sauce is thoroughly heated. Remove from heat and let stand until ready to serve.
4. Stir pasta into boiling water. Boil 3 minutes, stirring occasionally, or until tender.
5. Drain pasta thoroughly. Serve scallops and sauce over pasta.

CALORIES (per 1/4 recipe) 480kcal; FAT 19g; CHOL 75mg;
SODIUM 630mg; CARB 48g; FIBER 2g; PROTEIN 29g;
VIT A 8%; VIT C 6%; CALC 8%; IRON 10%

(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)

Fettucine Alfredo With Broccoli

Ingredients 8 ounces of fettucine
one 16-ounce jar Alfredo sauce
2 cups broccoli florets
1 tablespoon pesto sauce

Steps
1. Place 6-8 quart saucepan filled 3/4 full with water on high heat to boil.
2. When boiling, start cooking fettucine for 10 minutes, stirring occasionally.
3. In microwave-safe bowl mix alfredo, broccoli and pesto.
4. Cover and microwave for 6 minutes, stirring every 2 minutes, until broccoli is tender. Remove from microwave and set aside.
5. When pasta is finished cooking, drain in colander.
6. Place pasta back in pot, pour sauce over top, toss to coat and serve.  

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

Fettuccine With Prosciutto and Sage Cream

Ingredients 4 slices prosciutto (about 2 oz), thinly sliced
10 sage leaves
2/3 cup roasted red peppers (or pimientos), finely chopped
8 oz fettuccine pasta
2 tablespoons olive oil
12 oz fresh pre-sliced mushrooms
2 cups fully cooked chicken strips (9-12 oz)
1 3/4 cups reduced-sodium chicken broth
1 cup Alfredo sauce
1/4 teaspoon black pepper
1/4 cup shredded Parmesan/Romano cheese blend

Prep

• Bring water to a boil for pasta.
• Cut across prosciutto to form thin strips.
• Cut sage leaves into thin strips (3 tablespoons).
• Chop red peppers.

Steps

1. Cook pasta following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook 2–3 minutes or until browned. Add chopped red peppers and chicken strips; cook 1–2 minutes to heat.
3. Reduce heat to medium-low. Stir in broth and Alfredo sauce; simmer 3–4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage, and pepper. Top with Parmesan cheese and serve.

CALORIES (per 1/4 recipe) 590kcal; FAT 24g; CHOL 115mg; SODIUM 1680mg; CARB 53g; FIBER 3g; PROTEIN 43g; VIT A 35%; VIT C 50%; CALC 15%; IRON 25%

(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)

Chicken Pecan Fettuccine

Ingredients 2–3 green onions
1 lb boneless chicken tenders
Large zip-top bag
8 oz fettuccine pasta
2 tablespoons flour
1 teaspoon seasoned salt
1 tablespoon butter
1 teaspoon roasted garlic
1 cup fresh pre-sliced mushrooms
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup pecan pieces
2 tablespoons grated Parmesan cheese

Prep

• Chop green onions finely.
• Cut chicken into bite-size pieces; place in large zip-top bag (wash hands).

Steps

1. Cook pasta following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Add flour and seasoned salt to chicken; seal bag and shake to coat. Place butter in pan and then add garlic and chicken; cook and stir 5 minutes to brown chicken.
3. Stir in mushrooms; cook and stir 4 minutes or until tender.
4. Stir in wine, cream, and onions; cook and stir 5–7 minutes or until thickened. Drain pasta; stir into chicken. Sprinkle with pecans and cheese; serve.

CALORIES (per 1/6 recipe) 430kcal; FAT 24g; CHOL 130mg; SODIUM 350mg; CARB 30g; FIBER 2g; PROTEIN 22g; VIT A 15%; VIT C 4%; CALC 8%; IRON 15%

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

Chicken Carbonara

Ingredients
1/4 cup roasted red peppers
6 slices smoked bacon
1 lb boneless chicken tenders
1/2 teaspoon seasoned salt
1/4 cup pre-sliced green onions, divided
8 oz fettuccine pasta
1 (15-oz) jar Alfredo sauce
Prep

• Bring water to a boil for pasta.
• Coarsely chop red peppers.
• Cut bacon into bite-size pieces.
• Cut chicken into 1-inch chunks (wash hands); sprinkle with seasoned salt.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place bacon and 2 tablespoons green onions in pan; cook and stir 4–5 minutes or until bacon begins to brown.
2. Cook pasta following package instructions. Add chicken to bacon; cook and stir 4–5 minutes or until 165°F.
3. Reduce heat (on chicken) to low. Stir in Alfredo sauce, red peppers, and 2 tablespoons green onions; cover and cook 4–5 minutes or until heated. Drain pasta; stir into chicken. Serve.

CALORIES (per 1/4 recipe) 730kcal; FAT 40g; CHOL 150mg; SODIUM 1250mg; CARB 50g; FIBER 3g; PROTEIN 38g; VIT A 20%; VIT C 20%; CALC 10%; IRON 15%
(This recipe is courtesy of Publix apron's simple meals)

Basil Cream Chicken Pasta

Ingredients
2 tablespoons flour
2 teaspoons seasoned salt
large zip-top bag
1 1/2 pounds boneless chicken tenders, thawed if needed
2 tablespoons garlic butter
8 ounces fettuccine
1 pound steak-topper vegetables (contains fresh pre-sliced mushrooms, onions and bell peppers)
1 teaspoon dried basil leaves
1 cup heavy whipping cream


Steps
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Place flour and seasoned salt in zip-top bag and shake to mix.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into bite-size pieces and place in bag. Wash hands, knife, and cutting board with hot soapy water. Seal tightly and shake to coat.
3. Place butter in pan; swirl to coat. Place chicken in pan (discard residual flour) and cook 3 minutes, turning occasionally, or until chicken begins to brown.
4. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender.
5. Move chicken to outer edge of pan and place steak-toppers in center. Cover and cook 6–8 minutes, stirring occasionally, or until vegetables are tender.
6. Stir in basil and cream; reduce heat to medium and simmer 4–5 minutes, uncovered, or until sauce thickens.
7. Drain pasta and return to saucepan. Stir chicken mixture into pasta and serve.
CALORIES (per 1/4 recipe) 707kcal; FAT 32g; CHOL 191mg; SODIUM 949mg; CARB 53g; FIBER 4g; PROTEIN 50g; VIT A 30%; VIT C 87%; CALC 8%; IRON 23%

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

Cheesy Tomato Shells

Ingredients
8 cups water
2 tablespoons unsalted butter
1 (12-oz) box pasta shells and cheese dinner
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 (14.5-oz) can Italian-style diced tomatoes (drained)
1 cup panko (Japanese breadcrumbs)
3/4 cup shredded reduced-fat Colby-Jack cheese

Steps

1. Preheat oven to 400°F. Place water in large saucepan. Cover and bring to a boil on high for pasta. Cut butter into small pieces while placing in small bowl to soften.
2. Stir pasta shells into boiling water. Boil 6 minutes, stirring occasionally. Stir in tomato trinity; boil 3 more minutes.
3. Drain pasta mixture; return to pan. Stir in cheese sauce (from packet); then stir in canned tomatoes. Transfer mixture to 2-quart baking dish.
4. Stir panko and shredded cheese into softened butter; mix, using fingertips, until well blended and spread evenly over pasta. Bake 15–20 minutes or until top is golden and sauce bubbles around edge of dish. Serve. (Makes 8 servings.)

(Recipe courtesy of Publix Apron's simple meals)

Orzo Pilaf

Ingredients
1 tablespoon garlic butter
8 ounces orzo pasta
1/2 teaspoon Montreal steak seasoning
2 cups water
2 teaspoons dried parsley flakes

Steps
1. Preheat medium saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat.
2. Stir in orzo; cook 3 minutes, stirring frequently, or until lightly browned. Stir in seasoning and water; cover and bring to boil.
3. Reduce heat to medium; cook 10 minutes, stirring occasionally, or until most of liquid is absorbed.
4. Remove pan from heat; stir in parsley. Cover and let stand 4–5 minutes or until water is absorbed. Serve.


(Recipe courtesy of Publix Apron's simple meals)

Cincinnati-Style Chili With Chorizo

Ingredients
1 lb fresh chorizo sausage (or ground beef)
8 oz fresh pre-diced onions (1 1/2 cups), divided
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons apple pie spice
1/2 teaspoon ground cumin
1 1/4 cups tomato sauce
1 1/4 cups reduced-sodium beef broth
1 tablespoon cider vinegar
16 oz thin spaghetti pasta


Prep

• Bring water to a boil for pasta.
• Remove casing from sausage.

Steps

1. Preheat stock pot on medium 2–3 minutes. Add chorizo and 1/2 cup onions; cook 2–3 minutes, stirring to crumble meat, or until onions are softened.
2. Combine chili powder, cocoa powder, apple pie spice, and cumin, then add to meat; cook 1–2 minutes to blend flavors.
3. Stir in tomato sauce, broth, and cider vinegar; cook 8–10 minutes or until chili thickens and liquid reduces.
4. Cook pasta following package instructions. Serve chili over pasta; top with remaining 1 cup onions.

(Recipe courtesy of Publix Apron's Simple Meals)

Cheezy Sausage Bake

Ingredients
1 (12-ounce) package sausage patties
4 cups water
1 (16-ounce) package light processed bar cheese
2 1/2 cups elbow macaroni
20 reduced fat buttery-taste crackers
large zip-top bag
salt and pepper, to taste

Steps
1. Preheat oven to 350°F.
2. Preheat large saucepan on medium-high for 2-3 minutes.
3. Place sausage in pan and cook 7-9 minutes, stirring frequently until sausage is brown, breaking meat up as it cooks. Drain meat (if needed) and return to pan.
4. Add water to sausage, increase heat to high and bring to boil.
5. Open cheese and cut into 1-inch cubes. Set aside.
6. When water boils, add pasta and return to boil. Boil 6-8 minutes, stirring occasionally.
7. Place crackers in zip-top bag and crush to make about 1 cup.
8. Add 2-3 cubes of cheese at a time to sausage and pasta mixture, stirring until melted and well blended.
9. Pour into 8-inch square baking dish. Top with crushed crackers.
10. Bake 12-15 minutes, or until top is golden brown. Season with salt and pepper. Serve. (Makes 6 servings.)

(Recipe courtesy of Publix Apron's simple meals)