2 tablespoons garlic butter
6 ounces sliced baby portabella mushrooms (3/4 package)
1 pound bay scallops, thawed and drained
salt and pepper, to taste
large zip-top bag
2 tablespoons flour
1/2 cup white wine
1 cup Alfredo sauce
1/4 cup sour cream
1 (20-ounce) package refrigerated mashed potatoes
1/4 cup shredded Italian cheese blend
2 teaspoons grated Parmesan and Romano cheese
1. Preheat large sauté pan on medium 2–3 minutes. Melt butter in pan and swirl to coat. Add (rinsed) mushrooms. Cover and, stirring occasionally, simmer 3 minutes.
CALORIES (per 1/4 recipe) 471kcal; FAT 23g; CHOL 99mg; SODIUM 1099mg; CARB 32g; FIBER 4g; PROTEIN 27g; VIT A 14%; VIT C 10%; CALC 17%; IRON 7%
Alpine Cheese Blend Vegetables
1 (16-ounce) bag frozen Alpine-blend vegetables
4 ounces processed bar cheese (1/2 bar)
1/2 teaspoon seasoned salt
1. Place vegetables in microwave-safe bowl. Cover and microwave on HIGH 8 minutes.
CALORIES (per 1/4 recipe) 121kcal; FAT 6g; CHOL 25mg; SODIUM 621mg; CARB 8g; FIBER 3g; PROTEIN 8g; VIT A 15%; VIT C 65%; CALC 15%; IRON 0%
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Utensils & Cookware
For an elegant and quick seafood pasta dish, prepare scallops through simmer stage. Toss with cooked angel hair pasta.