Spicy Citrus Shrimp And Black Bean Tacos With Orange Avocado Salsa

I think this Pillsbury recipe sounds fun and refreshing. I think I would shorten the name though because in the time it takes to say it someone else might eat all the tacos.

Spicy Citrus Shrimp And Black Bean Tacos With Orange Avocado Salsa

Ingredients:

2 tablespoons blackened seasoning

1 tablespoon olive oil

1/4 cup sweet orange marmalade

1 lb uncooked medium shrimp (about 32 shrimp), thawed if frozen, peeled and deveined, tails removed

2 ripe medium avocados, pitted, peeled and cut into 1/2 inch pieces

1 small orange, peeled, chopped

1 small jalapeno chile, seeded, finely chopped

1/4 cup chopped red onion

2 tablespoons chopped fresh cilantro

1 can (15 oz) black beans, drained, rinsed

1 teaspoon ground cumin

1 tablespoon fresh lime juice

8 taco shells

2 cups shredded cheddar-monterey jack cheese blend (8 oz)

Directions:

Reserve 1 teaspoon of the blackened seasoning. In large resealable food storage plastic bag, place oil, marmalade and remaining blackened seasoning; seal bag and shake. Add shrimp; seal bag and mix well. Refrigerate at least 30 minutes but no longer than 24 hours. Meanwhile, in medium bowl, gently toss avocados, orange, chile, onion and cilantro until mixed. Cover; set aside. In food processor bowl with metal blade, place reserved 1 teaspoon blackened seasoning, the black beans, cumin and lime juice. Cover; process with on and off pulses until mixed and beans are coarsely chopped. Heat oven to 350 degrees Fahrenheit. Place taco shells on cookie sheet. Divide bean mixture evenly among shells. Sprinkle with cheese. Bake 6 to 8 minutes or until cheese is melted. Meanwhile, spray large skillet with no-stick cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 5 minutes, turning once, until pink. Remove taco shells from oven; place 4 cooked shrimp in each shell. Tops with avocado salsa.

Crunchy Garlic Chicken

Tired of the same old chicken recipe? Give this Betty Crocker baked chicken recipe a try. All you need are some quick and easy sides and you'll have dinner on the table without much fuss.

Crunchy Garlic Chicken

Ingredients:

1/4 cup butter or margarine, melted

2 tablespoons milk

1 tablespoon chopped fresh chives or parsley

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 cups whole grain Total cereal, crushed (1 cup)

3 tablespoons chopped fresh parsley

1/2 teaspoon paprika

6 boneless skinless chicken breasts (about 1 3/4 lb)

Directions:

Heat oven to 425 degrees Fahrenheit. Spray 13x9 inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt, and garlic powder. In another shallow dish, mix crushed cereal, parsley, and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter. Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut.

Ranch Deviled Eggs

Jazz up your old deviled egg recipe with a little bit of ranch. This Pillsbury recipe puts a twist on an old favorite.

Ranch Deviled Eggs

Ingredients:

12 eggs

3 teaspoons dry ranch dressing mix (from 1 oz envelope)

1/3 cup mayonnaise or salad dressing

1 teaspoon Dijon mustard

1 tablespoon chopped chives

Directions:

In 4 quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut eggs lengthwise in half. Into medium bowl, slop out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks. Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

Feta Topped Chicken

This Betty Crocker recipe is not only healthy but also quick and easy. Sometimes there is nothing better than a simple well cooked piece with chicken.

Feta Topped Chicken

Ingredients:

4 boneless skinless chicken breast halves (1 1/4 lb)

2 tablespoons balsamic vinaigrette dressing

1 teaspoon Italian seasoning

1/4 teaspoon seasoned pepper

1 large roma (plum) tomato, cut into 8 slices

1/4 cup crumbled feta cheese (1 oz)

Directions: Set oven control to broil. Brush sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

"Healthified" Chicken Tortilla Casserole

This Betty Crocker casserole has 50% less fat and 27% fewer calories than their original recipe. Don't make the mistake of thinking this recipe doesn't have any flavor.

"Healthified" Chicken Tortilla Casserole

Ingredients:

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat free sour cream

1/2 cup fat free (skim) milk

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite size pieces

1 medium green bell pepper, chopped

1 large tomato, chopped

1 1/2 cups shredded sharp cheddar cheese or Mexican cheese blend (6 oz)

Directions:

Heat oven to 350 degrees Fahrenheit. Spray 13x9 inch (3 quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, and milk until blended. Stir in chicken, tortillas, and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is malted and mixture is bubbly. Let stand 5 minutes.

Spinach And Beef Enchiladas

This Betty Crocker recipe sneaks a healthy vegetable into tasty enchiladas. You could make this recipe even healthier by selecting really lean beef.

Spinach And Beef Enchiladas

Ingredients:

1 lb lean (at least 80%) ground beef

1 medium onion, chopped

1 box (9 oz) frozen spinach

1 can (4.5 oz) chopped green chiles, undrained

1/2 teaspoon ground cumin

1/2 teaspoon garlic pepper blend

1/2 cup sour cream

2 cups shredded colby-monterey jack cheese blend (8 oz)

1 can (10 oz) enchilada sauce

1 package (11.5 oz) flour tortillas (8 tortillas)

1/2 cup thick 'n chunky salsa

Directions:

Heat oven to 350 degrees Fahrenheit. Spray 13x9 inch (3 quart) glass baking dish with cooking spray. In 12 inch non stick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic pepper blend, sour cream, and 1 cup of the cheese. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup beef mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.

Zesty Lime Fish Tacos

I love how simple and fresh this taco looks. I'm not a big fan of fish but this award winning Pillsbury recipe could change my mind!

Zesty Lime Fish Tacos

Ingredients:

1 lb tilapia fillets (about 4)

1/2 cup fresh lime juice (2 to 3 limes)

3 cloves garlic, finely chopped

1/4 cup all purpose flour

1/4 cup yellow cornmeal

1 can (16.3 oz) Pillsbury grands homestyle refrigerated buttermilk biscuits (8 biscuits)

6 tablespoons canola oil

1 1/2 tablespoons chipotle chiles in adobo sauce (from 7 oz can), finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup salsa

1/2 cup sour cream

1 1/2 cups shredded cabbage

Directions:

Heat oven to 200 degrees Fahrenheit. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits. On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuits into flour mixture, then press or roll into 6 to 7 inch round. In 12 inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuits rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean. Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork. In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice. Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

Breakfast Focaccia

This Pillsbury recipe is so easy that it only has three ingredients! I'm not much of a breakfast person but this definitely sounds like something that is worth trying.

Breakfast Focaccia

Ingredients:

1 can (11 oz) Pillsbury refrigerated crusty french loaf

1 tablespoon chopped pecans

3 tablespoons apricot preserves

Directions:

Heat oven to 350 degrees Fahrenheit. On ungreased cookie sheet, shape dough into ring; pinch ends together to seal. Press or roll dough to form 8 inch round, pinching and sealing dough in center. Press out any air bubbles. Press or roll until even thickness. Sprinkle top of dough with pecans; press into dough. Bake 20 to 25 minutes or until edges are golden brown. Meanwhile, spoon preserves into small microwavable bowl. Microwave on high 20 to 30 seconds to soften. Spread preserves over warm focaccia. To serve, cut into wedges.

Mini Ice Cream Cookie Cups

This is the million dollar winner from the most recent Pillsbury Bake Off. I think these are perfect for parties because there are so many possibilities!

Mini Ice Cream Cookie Cups

Ingredients:

1 package (16 oz) Pillsbury ready to bake refrigerated sugar cookies (24 cookies)

4 teaspoons sugar

1/3 cup walnuts, finely chopped

1/2 cup semi-sweet chocolate baking chips

1/4 cup seedless red raspberry jam

1 1/2 cups vanilla bean ice cream, softened

24 fresh raspberries

Directions:

Heat over to 350 degrees Fahrenheit. Spray 24 mini muffin cups with no-stick cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1 inch wide indentation. Cool completely in pan, about 20 minutes. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwaveable bowl, microwave chocolate chips uncovered on high 30 to 60 seconds, stirring after 30 seconds, until smooth. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides. In another small microwaveable bowl, microwave jam uncovered on high about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Pepperoni-Pesto Popovers

The English teacher in me loves the alliteration of this recipe! The pepperoni lover in me makes me want to give this quick and easy Pillsbury recipe a try.

Pepperoni-Pesto Popovers

Ingredients:

1 tablespoon olive oil

1 tablespoon flour or cornmeal

1 can (8 oz) Pillsbury crescent recipe creations refrigerated seamless dough sheet

1/8 teaspoon garlic salt

1/4 cup basil pesto

18 slices (1 1/2 inch size) pepperoni

1/2 cup shredded mozzarella cheese (2 oz)

1/4 cup grated Parmesan cheese

Directions:

Heat oven to 375 degrees Fahrenheit. In six cup popover pan or 6 regular size muffin cups (2 3/4x1 1/4 inches), brush 1/2 teaspoon of the oil over bottom and side of each cup. Sprinkle 1/2 teaspoon of the flour over bottom and side of each cup. Unroll dough sheet on cutting board. Sprinkle with garlic salt; spread with pesto. Top with pepperoni, arranging slices in 6 rows by 3 rows. Sprinkle with cheeses. Using pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at short end, roll up each piece; place seam side down in popover cup so center of dough piece is on bottom and ends of dough are facing up (filling will show). Bake 20 to 25 minutes or until tops are golden brown. Using knife or metal spatula, remove popovers from pan. Let cool 5 minutes before serving.

Creamy Ranch Mashed Potatoes

If you haven't discovered the joy of ranch you are definitely missing out! The people at Betty Crocker show that they know what tastes good when they add ranch and show other favorite flavors to mashed potatoes.

Creamy Ranch Mashed Potatoes

Ingredients:

2 cups milk

3/4 cup water

2 tablespoons butter or margarine

1 package (1 oz) ranch salad dressing and seasoning mix (milk recipe)

1 cup sour cream

1 box (7.2 oz) Betty Crocker homestyle creamy butter mashed potatoes

4 slices bacon, cooked, crumbled

2 tablespoons thinly sliced green onions

Directions:

In 3 quart saucepan, heat milk, water, and butter to boiling. Stir in ranch dressing mix and sour cream; beat until smooth. Stir in 3 slices of the bacon and both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Spoon potatoes into serving dish. Top with remaining crumbled bacon and the green onions.

Parmesan Garlic Butter Green Beans

Have I mentioned that I love green beans? I remember my grandpa insisting on having green beans each time he came to Texas. It always irritated my grandma because of course you can purchase green beans outside of Texas. This Betty Crocker recipe is fast and easy to prepare.

Parmesan Garlic Butter Green Beans

Ingredients:

4 cups frozen whole green beans

2 tablespoons butter

1 small clove garlic, finely chopped

1 tablespoon grated Parmesan cheese

Directions:

Cook green beans as directed on bag to desired doneness except do not season to taste; drain. Meanwhile, in 1 quart saucepan, melt butter over medium low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender. Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

Maple Bacon Breakfast Rolls

This Pillsbury recipe definitely makes be cautiously curious. I usually don't add bacon to my sweet treats but it has potential. I'm confident that I know some guys who are willing to give anything with bacon a try.

Maple Bacon Breakfast Rolls

Ingredients:

10 slices precooked bacon

1 can (8 oz) Pillsbury crescent recipe creations refrigerated seamless dough sheet

3 tablespoons butter, softened

5 tablespoons maple syrup

1/3 cup powdered sugar

Directions:

Heat oven to 375 degrees Fahrenheit. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool. Generously spray large cookie sheet (dark cookie sheet not recommended) with no-stick cooking spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8 inch rectangle. In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut. Unwrap roll; place seam side down on cutting board. Using serrated knife, cut toll into 12 (about 3/4 inch) slices. Place slices, cut sides up, on cookie sheet. Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.

Asparagus Potato Brunch Bake

I think everyone loves a good brunch recipe. This Pillsbury recipe has great flavors and is easy to make.

Asparagus Potato Brunch Bake

Ingredients:

1 tablespoon butter or margarine

1 cup sliced green onions

8 eggs

1/2 cup fat free (skim) milk

3 cups frozen southern style diced has brown potatoes ( from 32 oz bag), thawed

2 cups chopped lean cooked ham (1/2 lb)

1 box (9 oz) frozen asparagus cuts, thawed, drained

1 cup shredded cheddar cheese (4 oz)

Directions:

Heat oven to 350 degrees Fahrenheit. Generously spray 13x9 inch (3 quart) baking dish with cooking spray. In 8 inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender. In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham, and asparagus. Pour into baking dish. Top with cheese. Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.