Ingredients

• 2 (12-oz) bags frozen red potatoes with chive butter sauce
• ¼ cup fresh basil leaves, coarsely chopped
• 1 (4-oz) container crumbled garlic/herb feta cheese
• ½ cup french-fried onions

Steps

1. Microwave potatoes following package instructions.
2. Chop basil; place in medium bowl. Stir in potatoes and cheese.
3. Top with fried onions; serve.

Ingredients

• 1 medium poblano pepper, coarsely chopped
• 1 cup fresh sugar snap (or snow) peas, coarsely chopped
• ½ cup chopped pecans
• 1 tablespoon canola oil
• 1 (16-oz) bag frozen whole kernel corn
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 3 tablespoons honey

Steps

1. Chop pepper and peas. Preheat large sauté pan on medium 2-3 minutes. Place pecans in pan; cook and stir 1-2 minutes or until toasted. Remove pecans; set aside.
2. Place oil and corn in pan; cook 2-3 minutes or until warm.
3. Stir in peppers, peas, salt, and pepper; cook 2 more minutes or until peppers are tender. Remove pan from heat. Stir in honey and pecans. Serve.

Ingredients

• 2 romaine lettuce hearts
• 1 cup grape tomatoes, halved
• ¼ cup light olive oil mayonnaise
• 1 tablespoon white balsamic vinegar
• 1 teaspoon Italian seasoning herb paste
• 1 teaspoon water
• ⅓ cup bacon pieces
• ¼ cup presliced green onions

Steps

1. Trim ¼-inch off bottom of romaine hearts; cut in half lengthwise. Halve tomatoes.
2. Whisk mayonnaise, vinegar, paste, and water until thoroughly blended.
3. Place romaine on serving plates and top with tomatoes, bacon, and onions; drizzle with dressing. Serve.