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Publix Simple Meals

Simple Southern Sides

Servings:
Makes 8 Servings
Total Time:
VARIOUS
Active Time:
various

Cheesy Pasta Bake

Ingredients

1 (15-oz) jar Alfredo sauce

2 cups shredded sharp Cheddar cheese, divided

1 cup shredded Swiss cheese

1/4 cup crumbled blue cheese

1 cup whole milk

1/4 teaspoon kosher salt

1/4 teaspoon pepper

8 oz penne pasta (3 cups)

Prep


-- Bring water to a boil for pasta.

-- Preheat oven 400°F.





Steps


1. Combine in large bowl: Alfredo sauce, 1 cup Cheddar cheese, Swiss cheese, blue cheese, milk, salt, and pepper; set aside.

2. Cook pasta following package instructions; drain. Stir into cheese sauce until well blended.

3. Transfer to 2-quart baking dish; top with remaining 1 cup Cheddar cheese. Bake 20-25 minutes or until hot and bubbly. Serve.

Green Tomato Griddle Cakes

Ingredients

4 green tomatoes, sliced

2 cups aerosol pancake batter

3 tablespoons canola oil (or cooking spray)

1 tablespoon ranch and herb coating mix

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup horseradish sauce

1/2 cup light sweet onion salad dressing

Prep


-- Cut each tomato into six 1/4-inch thick slices.

-- Shake can of batter for 30-40 seconds to thoroughly mix.




Steps


1. Preheat large non-stick sauté pan on medium 2-3 minutes. Place oil in pan; dispense about 1 tablespoon batter into pan, sprinkle with 1/8 teaspoon herb breading, and top with tomato slice. Repeat 2-3 times, leaving room to turn each tomato. Cook 1-2 minutes or until pancakes have browned and set.

2. Dispense about 1 tablespoon batter on top of each tomato and flip over gently. Cook 1-2 minutes or until tomatoes are soft and pancakes have browned. Repeat with remaining tomatoes. Season cakes with salt and pepper.

3. Combine horseradish sauce and salad dressing; serve with tomatoes.

Blue Ribbon Cobbler

Ingredients

Cooking spray

1 (4-oz) stick unsalted butter

Juice and zest of 1 lemon

3 cups fresh (or frozen) fruit

1 cup + 2 tablespoons sugar, divided

1 tablespoon + 1 1/2 cups self-rising flour, divided

1 teaspoon apple pie spice, divided

3/4 cup milk (or apple juice)

Prep


-- Preheat oven to 425°F. Coat 9-inch-square baking dish with cooking spray.

-- Cut butter into small pieces to soften.

-- Zest/grate lemon peel (no white; 1 teaspoon); squeeze for juice (1 tablespoon).

-- Cut fruit into bite-size pieces.




Steps


1. Combine in large bowl: 1/2 cup sugar, 1 tablespoon flour, 1/2 teaspoon apple pie spice, and lemon zest until well blended. Stir in fruit and lemon juice; transfer to baking dish.

2. Combine in second large bowl: remaining 1 1/2 cups flour, 1/2 cup sugar, and remaining 1/2 teaspoon apple pie spice. Add butter; using two forks, mix well until crumbs form. Stir in milk (or juice) until well blended.

3. Spoon dough over fruit. Sprinkle remaining 2 tablespoons sugar over top of dough. Bake 30-35 minutes or until top is golden and edges are bubbly.

Aprons Advice


-- These sides are perfect complements for frozen or ready-to-heat dinner entrees. Complete your meal with a fresh salad blend and Bakery bread.

-- It’s important to leave a 1/2-inch-wide border on each tomato slice. As the batter cooks, it will expand and spread around the tomato.


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Cheesy Pasta Bake

CALORIES (per 1/8 recipe) 480kcal; FAT 33g; CHOL 105mg; SODIUM 510mg; CARB 26g; FIBER 1g; PROTEIN 18g; VIT A 25%; VIT C 0%; CALC 50%; IRON 6% Note: Active Time: 15 minutes; Total Time: 40 minutes

Green Tomato Griddle Cakes

CALORIES (per 1/8 recipe) 230kcal; FAT 11g; CHOL 15mg; SODIUM 550mg; CARB 30g; FIBER 1g; PROTEIN 3g; VIT A 10%; VIT C 30%; CALC 10%; IRON 6% Note: Total Time: 35 minutes

Blue Ribbon Cobbler

CALORIES (per 1/8 recipe) 330kcal; FAT 12g; CHOL 30mg; SODIUM 310mg; CARB 55g; FIBER 2g; PROTEIN 3g; VIT A 10%; VIT C 8%; CALC 10%; IRON 8% Note: Active Time: 15 minutes; Total Time: 50 minutes