recipes

Spray 5- to 6-quart slow cooker with cooking spray.

In slow cooker, layer all ingredients in order listed, spooning peanut butter in dollops.

Cover; cook on Low heat setting 8 to 10 hours.

Before serving, break up chicken.

Spray 4- to 5-quart slow cooker with cooking spray.

In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.

Cover; cook on Low heat setting 4 to 5 hours.

ln 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to Minutes or until boiling.

Stir thawed edamame and boiling broth into chicken mixture in slow cooker.

Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender.

Stir in cheese.

In 12-inch nonstick skillet, heat oil over medium heat.

Add onion and garlic; cook 4 minutes, stirring occasionally.

Stir in broth, barley, turmeric, cumin, chile powder and salt.

Heat to boiling.

Reduce heat; cover and simmer 40 minutes, stirring occasionally.

Stir in squash, bell pepper and beans.

Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.

Stir in peas.

Cover; cook 3 to 5 minutes longer or until peas are cooked.

Let stand covered 5 to 10 minutes to let flavors blend before serving.

In 10-inch skillet, heat broth to boiling.

Stir in pasta.

Return to boiling.

Reduce heat to low; cover and simmer 10 to 12 minutes or until liquid is absorbed.

Stir in tomatoes, beans and vegetables.

Cover; cook over medium heat 5 to 10 minutes, stirring occasionally, until vegetables are tender.

Stir in parsley; sprinkle with cheese.

In 12-inch skillet, heat milk, hot water, butter, uncooked pasta and sauce mix (from skillet meal mix), carrots and tuna to boiling over high heat, stirring occasionally.

Reduce heat; cover and simmer 5 minutes, stirring occasionally.

Stir in peas and mushrooms.

Cover; simmer about 5 minutes or until vegetables are tender.

Remove from heat; let stand covered 5 minutes (sauce will thicken as it stands).

In small bowl, mix Italian seasoning, salt, paprika and pepper; set aside.

In 10-inch nonstick skillet, heat oil over medium heat.

Add onion and garlic; cook and stir Minutes.

Stir in broth, wine, rice and 1½ teaspoons of the seasoning mixture.

Heat to boiling.

Reduce heat; cover and simmer 45 minutes.

Stir in frozen vegetables.

Heat to boiling.

Sprinkle fish with remaining seasoning mixture.

Arrange fish over rice and vegetables.

Cover; simmer 6 to 10 minutes or until fish flakes easily with fork.

Remove from heat; let stand covered 5 minutes or until liquid in rice mixture is absorbed.

In 12-inch nonstick skillet, melt butter over medium heat.

Add bell pepper stir-fry; cook and stir 2 minutes.

Stir in zucchini.

Place salmon, skin side down, in skillet, pushing down into vegetables if necessary.

Sprinkle salmon and vegetables with basil, seasoned salt and lemon-pepper seasoning.

Pour broth over salmon and vegetables.

Reduce heat to medium-low; cover and cook 8 to 10 minutes or until salmon flakes easily with fork.

Using slotted spoon, remove salmon and vegetables from skillet.

In 10-inch skillet, melt butter over medium-high heat.

Add leeks and carrots; cook Minutes, stirring frequently, until softened.

Arrange vegetable mixture into 4 mounds in skillet.

Place 1 piece of fish on each mound.

Pour corn over fish.

Reduce heat to medium-low; cover and cook 10 minutes or until fish flakes easily with fork.

Serve with lemon wedges.

In 5-quart Dutch oven or saucepan, beat oil, gingerroot, garlic and honey with whisk.

Beat in water and soy sauce.

Heat to boiling over high heat.

Add white parts of green onions, the carrots and salmon; return to boiling.

Reduce heat to low and simmer 2 minutes, then increase heat to high.

Add noodles; heat to a simmer.

Reduce heat to medium; cook 6 minutes longer.

Meanwhile, microwave frozen sugar snap peas as directed on box 3½ minutes; let stand 1 minute.

Stir into noodle mixture.

Cover; remove from heat, and let stand 1 minute.

Stir in lime juice; top with green parts of green onions, and serve.

In 12-inch nonstick skillet, heat oil over medium-high heat.

Add shrimp; cook 2 to 4 minutes, stirring occasionally, until pink.

Remove shrimp from skillet; keep warm.

In same skillet, heat coconut milk and water to boiling.

Break up noodles from soup mix into coconut milk mixture; stir until slightly softened.

Stir in vegetables.

Heat to boiling.

Reduce heat to medium; cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.

Stir in seasoning packet from soup mix and peanut sauce.

Cook about Minutes, stirring frequently, until hot.

Stir in cilantro and lime peel; stir in shrimp.

Sprinkle with red pepper flakes.

Garnish with peanuts.