Last Blast of Summer. recipes

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1 Super Snacker Alert! Easy and Fresh For Grown-ups and Kids Take healthful, fresh snacks with you when you head to work, school or the park. Pearls Olives To Go! cups fit perfectly into the middle of a round, stacking lunch box, or other reusable food container. Surround the cup with rings or stacks of fresh cut veggies, nuts or cheese cubes. Choose ready-to-eat baby carrots, fresh cucumber slices, edamame, celery sticks, cherry tomatoes, snap peas or your own favorites.

2 Silly Faces Go Places Snack! Pack a tote bag filled with all of the ingredients for these silly face snacks wherever you re headed for your last blast of summer fun! Perhaps the beach, zoo, the park, or even just out to the patio. Assembly is fun for kids, and these snacks will give them an energy boost for the rest of the day. Shopping list: mini pitas or sliced bagels, a tub of your favorite cream cheese, small containers of matchstick carrots plus some cherry or grape tomatoes and, of course, Pearls Olives To Go! We think the sliced Black Ripe Olives make the funniest faces! When school starts, these are the perfect afterschool snack that will keep the kids on track to get their homework done.

3 Small Pizzas, Big Flavor: Make Your Own Mini Olive Pizza! For school lunches or for at-work desktop dining, these make-your-own pizzas will make adults just as happy as the kids. The topping possibilities are endless. For kids, stick with the basics. But make a grown-up version by packing a bento box with more sophisticated ingredients. Assemble the pizza just the way you like on your lunch break! You ll need: rounds of whole wheat flatbread, pizza sauce, shredded mozzarella, Pearls Olives To Go! cups. For kids, add pepperoni. For adults, try chopped, jarred artichokes and strips of prosciutto or ham.

4 Olive a Healthful Hummus Sandwich! Grab a cup of Pearls Olives To Go! and toss it into your bag along with some mini pitas, your favorite hummus and crumbled feta. This easy on-the-go snack is filled with protein and savory Mediterranean tang! You ll need: mini pitas, hummus and feta.

5 A Snack Plate Stuffed with Fun! Make this fun snack plate after a day at the pool or home from school. Let a container of Pimento Stuffed Pearls Olives To Go! Be your guide. Cut a piece of toast into an oval, smear with your favorite guacamole and top with half a cherry tomato to make toast that looks like a pimiento stuffed olive! You ll need: Your favorite sliced bread, Pearls Olives To Go! Pimiento stuffed olives, guacamole, bite-sized tomatoes, sugar snap peas.

6 Peanut Butter and Jelly Pizza Prep Time: 10 min Yield: 1 serving INGREDIENTS 1 whole-wheat or multi-grain English muffin 2 tablespoons Jif Creamy Reduced Fat Peanut Butter Spread 2 tablespoons Smucker s Low Sugar Reduced Sugar Strawberry Preserves Or Smucker s Squeeze Strawberry Reduced Sugar Fruit Spread 8 banana slices Smucker s Sugar Free Hot Fudge Topping, heated according to pkg. directions Flaked or shredded coconut DIRECTIONS 1. SPLIT and toast English muffin. Spread peanut spread on both sides of muffin. Spread or squeeze fruit spread over peanut butter. 2. TOP with banana slices. Drizzle with warmed fudge topping to taste. Sprinkle with coconut, if desired.

7 PB & J Burrito Prep Time: 5 min Yield: 1 burrito INGREDIENTS 1 (8-inch) soft flour tortilla 3 tablespoons Jif Creamy Peanut Butter 2 tablespoons Smucker s Strawberry Preserves, or your favorite Smucker s jam or preserves 1 medium ripe banana, peeled DIRECTIONS 1. SPREAD tortilla with 3 tablespoons peanut butter and 2 tablespoons jam. 2. PLACE peeled banana near the edge of the tortilla and roll up toward the other end of the tortilla. Cut in half and serve.

8 PB & J Fruit Kabobs Prep Time: 15 min Yield: 1 serving INGREDIENTS 3 slices white or whole wheat bread 1 tablespoon Jif Creamy Peanut Butter 1 tablespoon Smucker s Seedless Strawberry Jam Large fresh strawberries, halved Seedless green grapes DIRECTIONS 1. CUT 10 shapes from bread using 2-inch star-shaped cookie cutter. Spread peanut butter on half the stars and jam on remaining stars. Press together to make five small sandwiches. 2. THREAD sandwiches, strawberry halves and grapes alternately onto skewer. Serve immediately.

9 Cinnamon French Toast Sticks with PBJ Prep Time: 10 min Yield: 1 serving INGREDIENTS 2 slices frozen French toast sticks, unseparated 1 teaspoon cinnamon sugar 2 tablespoons Jif Creamy Peanut Butter 2 tablespoons Smucker s Seedless Strawberry Jam DIRECTIONS 1. HEAT French toast in toaster according to package directions until golden brown. Cut into sticks. Place on serving plate. 2. SPRINKLE with cinnamon sugar. Spread with peanut butter and jam.

10 Graham Cracker PB & J Prep Time: 5 min Yield: 1 serving INGREDIENTS 1 graham cracker 1 tablespoon Jif Creamy Peanut Butter 1 tablespoon Smucker s Seedless Strawberry Jam, or your favorite variety of Smucker s Jam DIRECTIONS 1. BREAK graham cracker in half to make 2 squares. 2. SPREAD peanut butter on one side of 1 piece of graham cracker. Spread jam on one side of remaining graham cracker. Press gently together to form a sandwich.

11 Beet & Corn Salad INGREDIENTS 1 jar (16 oz.) Aunt Nellie s Whole Pickled Beets* 1/2 cup chopped celery 1/2 cup fresh, cooked or frozen corn (thawed, if frozen) 1/4 cup chopped red bell pepper 1/2 cup stringless sugar snap peas 1 tablespoon chopped fresh parsley Dressing: 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 2 to 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh basil DIRECTIONS - Makes 4 servings. 1. Drain beets, reserving 2 tablespoons liquid. Cut beets into quarters and combine with celery, corn, pepper, snap peas and parsley in a medium bowl. 2. To prepare dressing, whisk together reserved beet liquid, vinegar and mustard. Slowly whisk in oil until well blended. Stir in basil. Pour over beet mixture; toss gently to coat. Serve. *Aunt Nellie s Sliced Pickled Beets may be substituted, if desired.

12 Mini Beet and Carrot Gift Loaves INGREDIENTS 1 jar (16 ounces) Aunt Nellie s Sliced Pickled Beets, drained 1-3/4 cups all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup packed light brown sugar 1/2 cup vegetable oil 2 eggs 3/4 cup shredded carrots 3/4 cup chopped walnuts or pecans DIRECTIONS Makes 4 loaves (6 servings per loaf). 1. Chop beets into 1/4-inch pieces; set aside. Preheat oven to 325 F. Spray 4 mini loaf pans or disposable foil pans (about 5 x 3 inches) with nonstick cooking spray. 2. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl; mix well and set aside. Combine brown sugar and oil in large bowl; mix well. Stir in eggs. Gradually add flour mixture; mix well. Stir in beets, carrots and walnuts just until combined. Spoon batter into prepared pans. 3. Combine topping ingredients in small bowl. Stir until crumbly. Divide evenly over batter in pans. 4. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to wire rack; cool completely.* Prepare Glaze and drizzle over cooled loaves. Store at room temperature up to 3 days. Freeze, unglazed, up to 2 months. Thaw at room temperature and drizzle with Glaze before serving. 5. Glaze: Stir together 1/2 cup confectioners sugar and 2 to 2-1/2 teaspoons milk in small bowl. Use spoon to drizzle over cooled loaves. *Not necessary to remove loaves from disposable foil pans to cool, if using. Topping: 1/4 cup chopped walnuts or pecans 1/4 cup packed light brown sugar 2 tablespoons all-purpose flour 2 tablespoons melted butter 1/2 teaspoon pumpkin pie spice Glaze (recipe follows)

13 German Potato Salad Soup Preparation Time: 15 minutes, Cooking Time: 15 minutes. Ingredients 1 cup chopped onion 1 cup chopped red bell pepper 1 tablespoon olive oil 2 cans (15 ounces each) READ German Potato Salad, chopped* 1 bottle (12 ounces) beer, preferably a light ale** 3/4 cup reduced-sodium, fat free chicken broth 6 ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage, optional 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1 tablespoon chopped parsley Rye croutons, optional Crumbled bacon, optional Directions Makes 4 servings (about 1-1/2 cups each). 1. Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally. 2. Add potato salad, beer, broth and meat, if using, and stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley. 3. Serve topped with rye croutons and bacon, if desired. Note*: To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped. **You may substitute an equal amount chicken broth for the beer, if desired.

14 Little Ears Pasta with Peas Ingredients c ricotta cheese 1 c parmesan cheese, grated 4 Libby s Sweet Peas Vegetable Cups or 1 can Libby s Sweet Peas 2 T lemon zest 2 T mint, chopped 1 lb orecchiette or shell pasta 2 T unsalted butter Instructions Mix the ricotta, 1/2 cup parmesan and 1 tablespoon lemon zest in a small bowl. Season the mixture with salt and pepper. Meanwhile, bring a medium pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve 1 cup of water. Heat the butter in a skillet over medium heat. Drain the peas and cook 1-2 minutes. Add the pasta to the peas and cook for 1 minute. Pour the pasta and peas into a large bowl. Mix in the ricotta mixture and 1/4 cup of pasta water. Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add the remaining parmesan and remove from heat. Add chopped mint and additional pepper. Serves 5-6.

15 Easy S mores Pudding Cup A simple dessert recipe with graham crackers and miniature marshmallows stirred into chocolate pudding Hands On: 5 Total: 5 Makes: 1 serving (1 pudding cup) Ingredients: 1/4 cup miniature marshmallows 1 pudding cup (5.5 oz each) Super Snack Pack Creamy Chocolate Pudding 1 whole graham cracker, broken into small pieces Directions 1. Carefully stir marshmallows into pudding cup. Stir in graham cracker pieces. Serve immediately. Nutritional Information: 1 serving (1 pudding cup) Calories 305; Total Fat 6 g(saturated Fat 2 g); Cholesterol 0 mg; Sodium 374 mg; Carbohydrate 60 g; (Dietary Fiber 2 g, Sugars 38 g); Protein 4 g; Percent Daily Values*: Vitamin A 0%; Vitamin C 0%; Calcium 30%; Iron 13% * Percent Daily Values are based on a 2,000 calorie diet. Cook s Tips Spoon pudding mixture into ice cream cones for a fun way to eat. Brought To You By ConAgra Foods

16 Banana Pudding Cup A quick banana pudding recipe is created by stirring sliced banana and crushed vanilla wafers into vanilla pudding Hands On:5 Total: 5 Makes: 1 serving (1 pudding cup) Ingredients: 1/4 banana, sliced 2 vanilla wafer cookies, coarsely crushed 1 pudding cup (3.25 oz each) Snack Pack Vanilla Pudding Reddi-wip Original Dairy Whipped Topping Directions 1. Add banana and cookies to pudding cup; mix lightly. 2. Top with a serving of Reddi-wip. Serve immediately. Nutritional Information: 1 serving (1 pudding cup) Calories 176; Total Fat 5 g(saturated Fat 2 g); Cholesterol 4 mg; Sodium 154 mg; Carbohydrate 33 g; (Dietary Fiber 1 g, Sugars 20 g); Protein 1 g; Percent Daily Values*: Vitamin A 0%; Vitamin C 4%; Calcium 31%; Iron 1% * Percent Daily Values are based on a 2,000 calorie diet. Cook s Tips Pudding Cup Variations -- Apple Cinnamon: Substitute 1/4 cup chopped apple and 1 square (1/2 cracker) cinnamon graham cracker, crushed, for banana and vanilla wafers. Rocky Road: Add 8 mini marshmallows and 1 square (1/2 cracker) graham cracker, crushed, to Hunt s Snack Pack Chocolate Pudding. Brought To You By ConAgra Foods

17 Italian Ravioli Skillet A ravioli skillet recipe uses beef ravioli in sauce with shredded fresh zucchini and tomatoes topped with cheese Hands On: 15 Total: 15 Makes: 4 servings (about 1 cup each) Ingredients: PAM Original No-Stick Cooking Spray 1 cup shredded zucchini 2 cans (15 oz each) Chef Boyardee Beef Ravioli 1 can (14.5 oz each) Hunt s Diced Tomatoes, drained 1/4 teaspoon garlic powder 3/4 cup shredded Italian blend cheese Directions 1. Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini; cook 2 to 3 minutes or until tender, stirring occasionally. 2. Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot, stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts. Nutritional Information: 4 servings (about 1 cup each) Calories 294; Total Fat 12 g(saturated Fat 5 g); Cholesterol 28 mg; Sodium 952 mg; Carbohydrate 32 g; (Dietary Fiber 4 g, Sugars 7 g); Protein 13 g; Percent Daily Values*: Vitamin A 17%; Vitamin C 20%; Calcium 20%; Iron 9% * Percent Daily Values are based on a 2,000 calorie diet. Cook s Tips Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes. Shredded carrot or chopped bell peppers are two vegetables to consider. Brought To You By ConAgra Foods

18 Cheeseburger-roni Chef Boyardee Beefaroni, seasoned with tomatoes, ketchup, mustard and dill pickle, is transformed into a simple, weeknight meal for the whole family. Hands On: 25 Total: 25 Makes: 6 servings (1 cup each) Ingredients: PAM Original No-Stick Cooking Spray 2 cans (15 oz each) Chef Boyardee Beefaroni Pasta 1 can (14.5 oz each) Hunt s Diced Tomatoes, drained 1/4 cup Hunt s Tomato Ketchup 2 tablespoons finely chopped dill pickle 1 tablespoon prepared yellow mustard 1/4 cup shredded reduced fat Cheddar cheese 1 hamburger bun with sesame seeds, torn into small pieces Directions 1. Preheat broiler. Spray 10-inch oven-safe skillet with cooking spray; heat over medium-high heat. 2. Add beefaroni, drained tomatoes, ketchup, pickle and mustard to skillet. Heat 5 minutes or until hot, stirring occasionally. 3. Sprinkle top with cheese and bun pieces. Place skillet under broiler 2 to 3 minutes or until bun pieces are toasted. Nutritional Information: 6 servings (1 cup each) Calories 204; Total Fat 7 g(saturated Fat 3 g); Cholesterol 12 mg; Sodium 724 mg; Carbohydrate 27 g; (Dietary Fiber 3 g, Sugars 7 g); Protein 8 g; Percent Daily Values*: Vitamin A 7%; Vitamin C 10%; Calcium 10%; Iron 6% * Percent Daily Values are based on a 2,000 calorie diet. Cook s Tips No hamburger bun on hand for the topping? Two slices of bread may be substituted. And dill pickle relish could be substituted for the chopped dill pickle. The beefaroni mixture could be served in hamburger buns, topped with American cheese for cheeseburger joes. Get the kids involved with preparation by letting them add ingredients to the skillet and help stir the dish. They also could tear up the hamburger bun. To help give your family even more of the good stuff they need, you can use Whole Grain Beefaroni instead of Regular Beefaroni. Brought To You By ConAgra Foods

19 Pepperoni Spaghetti Bake A unique spaghetti casserole -- Chef Boyardee Spaghetti and Meatballs layered with cheese on a biscuit base, topped with pepperoni and baked together for a flavorful pizza style dish Hands On: 10 Total: 35 Makes: 6 servings (1 cup each) Ingredients: PAM Original No-Stick Cooking Spray 1-1/4 cups original baking mix 1/2 cup reduced fat (2%) milk 2 cans (14.5 oz each) Chef Boyardee Spaghetti & Meatballs 3/4 cup shredded part-skim mozzarella cheese, divided 1/3 cup sliced turkey pepperoni Directions 1. Preheat oven to 375 F. Spray 13x9-inch glass baking dish with cooking spray. Combine baking mix and milk in medium bowl; stir until soft dough forms. 2. Drop dough by spoonfuls on bottom of baking dish (will not completely cover bottom). Spoon 1 can spaghetti and meatballs over dough and sprinkle with 1/2 cup cheese. Top with remaining can spaghetti and meatballs, remaining 1/4 cup cheese and pepperoni. 3. Bake 20 to 25 minutes or until dough is done in centers and browned. Nutritional Information: 6 servings (1 cup each) Calories 298; Total Fat 12 g(saturated Fat 5 g); Cholesterol 25 mg; Sodium 852 mg; Carbohydrate 34 g; (Dietary Fiber 3 g, Sugars 6 g); Protein 13 g; Percent Daily Values*: Vitamin A 5%; Vitamin C 0%; Calcium 17%; Iron 10% * Percent Daily Values are based on a 2,000 calorie diet. Cook s Tips Add your favorite pizza toppings, if desired. Get the kids involved with preparation; they can prepare the dough, layer the ingredients and top the dish with pepperoni.

20 Overnight Oatmeal What powers your day? Set yourself up the night before by whipping up some. INGREDIENTS: 1 container (5.3 oz) Yoplait Greek 100 yogurt, any flavor 1/4 cup old-fashioned or quick-cooking oats 1 teaspoon chia seed DIRECTIONS: Stir-ins (see ideas below) 1 In container with tight-fitting cover, mix yogurt, oats and chia seed. Add desired stir-ins. 2 Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

21 Black Cherry Whips! with Fudge Brownie Whip up a cheery cherry and chocolate dessert that doesn t demolish your diet with this super-easy recipe. INGREDIENTS: 1 Fiber One chocolate fudge brownie 2 tablespoons Yoplait Greek 100 Whips! black cherry yogurt mousse 1 teaspoon shaved dark chocolate DIRECTIONS: Top brownie with yogurt mousse. Sprinkle with shaved chocolate.

22 Yogurt and Blackberry Crumble Bars Fresh blackberries, Yoplait Greek yogurt and Oatmeal cookie mix come together in these crumble bars that are baked to perfection - a tasty dessert. INGREDIENTS: 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix 1/2 cup cold butter 1/4 cup sugar 5 teaspoons cornstarch 1 container (5.3 oz) Yoplait Greek 100 blackberry pie yogurt 2 cups fresh blackberries DIRECTIONS: 1 Heat oven to 350 F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray. 2 In large bowl, place cookie mix. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. 3 In small bowl, stir together sugar and cornstarch. Gently stir in yogurt. Spoon yogurt mixture evenly over crust. Sprinkle blackberries evenly over yogurt. Top with reserved crumb mixture. 4 Bake 43 to 47 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until thoroughly chilled. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

23 Raspberry Whips! with Angel Food Cake and Chocolate Syrup Raspberry Whips! with Angel Food Cake and Chocolate Syrup This angelic, light dessert delivers on all the good Cs: creamy, cakey, chocolaty. What more could you want? 1-inch slice angel food cake 2 tablespoons Yoplait Greek 100 Whips! raspberry yogurt mousse 1 tablespoon chocolate-flavor syrup 3 raspberries DIRECTIONS: Top cake with yogurt. Drizzle with chocolate syrup. Top with raspberries.

24 Smoky Applewood Barbecue Pork Chops A five-ingredient skillet dinner of pork chops, apple and onion in a smoky applewood bbq sauce is perfect for busy weeknights. Ingredients 1 tablespoon vegetable oil 4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds) 1 medium onion, thinly sliced 1 small apple, such as Gala or Granny Smith, thinly sliced 1 package McCormick Smoky Applewood BBQ Chicken with Bacon Skillet Sauce Directions 10 mins Prep time 15 mins Cook time Heat oil in large nonstick skillet on medium-high heat. Add pork chops, onion and apple; cook pork 3 minutes per side or until lightly browned. Stir in Skillet Sauce. Reduce heat to low; simmer 5 minutes or until pork is desired doneness and onion and apple are tender.

25 Roasted Chili, Garlic & Lime Chicken Quesadillas These quesadillas are the perfect weeknight meal when you need to get dinner on the table in a hurry. Tortillas are filled with chicken and vegetables cooked in a Skillet Sauce with flavorful roasted chile, garlic and lime. Ingredients - Serves: 8 1 tablespoon vegetable oil 1 pound boneless skinless chicken breasts, cut into thin strips 1 medium bell pepper, thinly sliced 1 medium onion, thinly sliced 1 package McCormick Fajita with Roasted Chili, Garlic & Lime Skillet Sauce 8 flour tortillas, 8 inches 2 cups shredded Monterey Jack cheese, divided Directions - 10 mins Prep time 20 mins Cook time Preheat oven to 400 F. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Add vegetables; cook and stir 3 minutes. Stir in Skillet Sauce. Reduce heat to low; simmer 3 minutes or until chicken is cooked through and vegetables are tender-crisp. Spread evenly on 4 of the tortillas on 2 baking sheets. Sprinkle each with 1/2 cup shredded cheese then top with a second tortilla. Bake 5 to 10 minutes or until cheese is melted and tortillas are lightly browned. Serve with desired toppings. Serving Suggestion: Serve quesadillas with assorted toppings, such as shredded lettuce, chopped avocado, salsa or sour cream.

26 Sicilian Tomato Basil and Garlic Sausage & Peppers Quick and easy sausage and peppers in a tomato-basil sauce makes a great weeknight meal. Ingredients 1 tablespoon vegetable oil 1 pound Italian sausage links 1 medium onion, thinly sliced 1 medium bell pepper, thinly sliced 1 package McCormick Sicilian Chicken with Tomato, Basil & Garlic Skillet Sauce Directions - 5 mins Prep time 20 mins Cook time Heat oil in large nonstick skillet on medium heat. Add sausage; cook 5 minutes per side or until browned. Add onion and bell pepper; cook and stir 5 minutes. Stir in Skillet Sauce. Reduce heat to low; cover and simmer 5 minutes or until sausage is cooked through.

27 Sloppy Joes Meatballs and Peppers Add smoky sweet flavor to a meatball and pepper sub with McCormick Sweet & Smoky Sloppy Joes Skillet Sauce. Ingredients - Serves: 5 1 tablespoon vegetable oil 1 medium bell pepper, cut into thin strips 1 medium onion, thinly sliced 1 package (1 pound) prepared meatballs, thawed, if frozen 1 package McCormick Sweet & Smoky Sloppy Joes Skillet Sauce 5 submarine rolls, 6 inch Directions - 10 mins Prep time 15 mins Cook time Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 3 minutes or until tender-crisp. Add meatballs and Skillet Sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Spoon meatballs and sauce into rolls.

28 Easy Peach Sorbet Surprise friends and family with this simple 1-ingredient fruit dessert, made from frozen cans of Del Monte peaches. Freeze Time: 24 hours Prep Time: 5 minutes Serves: 8 Ingredients 2 cans (15.25 oz. each) Del Monte Sliced Cling Peaches or Peach Halves in Heavy Syrup, FROZEN 24 hours in unopened cans Fresh raspberries, optional Fresh mint leaves, optional Directions 1. Submerge unopened frozen cans in very hot tap water 1 minute. Remove bottoms of cans with a can opener to release frozen cylinders of peaches. Pour any unfrozen syrup into food processor bowl. 2. Carefully slice frozen fruit cylinders in half from top to bottom and then into 2-inch chunks. 3. Transfer chunks to food processor and process until smooth. Serve immediately or refreeze. Garnish with fresh raspberries or mint leaves, if desired. NOTE: If a food processor isn t available, make Easy Peach Ice. In a blender, puree 2 cans ROOM TEMPERATURE peaches, not drained, until smooth. Pour puree into a 9-inch square metal pan or loaf pan; cover and freeze 24 hours. Scrape surface of frozen puree with a fork to create peach ice flakes; serve immediately. VARIATIONS: Prepare recipe as directed, except: For Peach, Lime & Mint Sorbet, add 2 Tbsp. fresh lime juice and 12 mint leaves before processing. For Peach Raspberry Sorbet, add 1 cup fresh or frozen raspberries before processing. For Citrus Peach Sorbet, add 1 tsp. lemon or orange zest before processing.

29 Peach BBQ Glazed Chicken Prep Time: 5 minutes Cook Time: 25 minutes Serves: 4 Ingredients 2 cans (15.25 oz. each) Del Monte Peach Chunks or Sliced Peaches 1 can (14.5 oz.) Del Monte No Salt Added Petite Diced Tomatoes, not drained 1/2 cup prepared BBQ sauce 4 boneless, skinless chicken breast halves (about 1 1/2 lb.), rinsed and patted dry 1/4 cup prepared French fried onions, optional Directions 1. Drain peaches, reserving 1/2 cup syrup. If using sliced peaches, chop slices into thirds. Heat a large 10 to 12-inch skillet over medium-high heat. Add reserved peach syrup, tomatoes, and BBQ sauce; stir to combine. Bring to a boil and cook 3 minutes, stirring constantly, or until sauce leaves a clean path when spatula is drawn across bottom of skillet. 2. Add chicken and top with peaches. Reduce heat to medium and cook 5 minutes; turn chicken. Cook 15 minutes, uncovered, or until chicken is no longer pink inside. 3. Serve chicken topped with peach sauce and fried onions, if desired. For spicy BBQ flavor, serve with favorite hot sauce. VARIATIONS: Peach Glazed Chicken - Use 1/2 cup prepared teriyaki sauce instead of BBQ. Top with 2 Tbsp. sliced green onions. Garlic & Herb Peach Chicken - Use 1/2 cup bottled Italian salad dressing instead of BBQ and omit peach syrup. Top with chopped fresh basil.

30 Peach Yogurt Smoothie Prep Time: 5 minutes Serves: 2 Ingredients 1 can (15.25 oz.) Del Monte Sliced Peaches or Peach Halves in Heavy Syrup, not drained 2/3 cup (6 oz.) plain or vanilla low fat yogurt or Greek yogurt 1/2 cup ice (about 4 large cubes) Directions 1. Combine all ingredients in a blender. Secure with lid and blend until smooth, about 15 to 30 seconds. Refrigerate any remaining smoothie up to 24 hours. VARIATIONS: Peach Banana Smoothie - Blend peaches with 1 banana and ice. Peach Raspberry Smoothie Blend peaches with 1/2 cup fresh or frozen raspberries and ice. Sweet Carrot Peach Smoothie - Blend peaches with 1/2 cup Del Monte Sliced Carrots and ice. Peanut Butter Boost Peach Smoothie Blend peaches with yogurt, 2 Tbsp. creamy peanut butter and ice.

31 Fruit Salsa Create your own signature fruit salsa starting with a pantry selection of fruits Mandarin oranges, peaches, pineapple and/or mango. Add petite cut diced tomatoes then spice it up with jalapeno, red onion and cilantro or mint. Prep Time: 10 minutes Serves: 8 Ingredients 1 can (15 oz.) Del Monte Mandarin Oranges in Light Syrup, drained 1 can (14.5 oz.) Del Monte Petite Cut Diced Tomatoes, well drained 1/4 cup diced red onion 1/4 cup chopped fresh cilantro or mint 1/2 jalapeno, seeded and finely chopped 2 Tbsp. fresh lime or lemon juice Directions 1. Chop Mandarin orange segments into bite- sized pieces. 2. Stir together all ingredients in a medium bowl. Serve as a dip with tortilla or pita chips or as a topping for quesadillas or grilled chicken, fish or pork. VARIATIONS: To prepare a variety of fruit salsas, different Del Monte fruits may be used instead of Mandarins. Prepare recipe as directed, except: For Peach Salsa, use 1 can (15.25 oz.) Del Monte Sliced Peaches, drained and chopped For Pineapple Salsa, use 1 can (15.25 oz.) Del Monte Pineapple Tidbits, drained For Mango & Pineapple Salsa, use 4 snack cups (4 oz. each) Del Monte Mango Pineapple Fruit Cup Snacks, drained.