11. Heat broiler. Heat a few tsp oil in oven-safe skillet. Add frozen corn and peppers blend; saut1 minute. Pour in Southwestern Egg Beaters. Cook until edges are just set. Sprinkle top with shredded Mexican cheese. Broil until cheese melts and eggs are set.

12. Heat bottled Fra Diavolo pasta sauce in skillet until simmering. Add scrubbed fresh clams; cover and simmer until clams open. Serve with crusty bread.

13. Steam broccoli florets in microwave. Meanwhile cut boneless, skinless chicken thighs in 1-in. cubes. Pour a jar of tikka masala cooking sauce into large skillet, bring to simmer and add chicken. Cook, covered, about 5 minutes, until cooked through. Stir in broccoli; serve with rice.

14. Dip tilapia fillets in beaten egg; coat with yellow cornmeal seasoned with salt and pepper. Heat a little oil in skillet; panfry until cooked through. Serve with deli coleslaw and microwaved french fries.

15. Toss chicken tenders in FrankÂs RedHot sauce. Broil, turning once, until cooked through. Serve with carrot and celery sticks and blue cheese dip.

16. Cut turkey tenderloin into 1â2-in.-thick slices. Heat oil in skillet. Add turkey; heat until browned and cooked through. Remove; cover. In same skillet, sauté sliced wild mushrooms until golden. Stir in a little dry sherry and creamy portobello mushroom soup. Heat through. Spoon over turkey.

17. Rub shoulder lamb chops with minced garlic, chopped rosemary, salt and pepper. Broil, turning once, until desired doneness. Serve with purchased tabbouleh.

18. Coat boneless, skinless chicken breasts with a little flour seasoned with salt and pepper. Heat some oil in a large skillet. Sauté chicken with a little chopped fresh sage; top with sliced prosciutto. Remove to plate; cover with foil. Stir chicken broth into skillet and simmer 2 minutes; spoon over chicken. Toss baby arugula, roasted pepper strips and drained canned cannellini beans with oil and vinegar dressing. Serve on side.

19. Drizzle cut sides of seeded rolls with Italian dressing; fill with drained olive salad and slices Genoa salami, ham and provolone cheese.

20. Prepare garlic couscous as box directs. Meanwhile, sauté in olive oil chopped onion, shredded carrots, raisins, ground cumin and crushed red pepper until onion is tender. Stir in cubed cooked chicken and cooked couscous. Top with toasted almonds.

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Brilliant Sautéed Broccoli

SUBMITTED BY: Doppio Sous

"If you want a slightly original restaurant-quality broccoli at any point within three days, this is the recipe you want! This is also great for entertaining guests with a large amount of food, and you want to shave some time without looking like you cut corners. This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food."

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PREP TIME 15 Min

COOK TIME 10 Min

READY IN 25 Min

 1 pound broccoli florets

 3 tablespoons finely grated Parmesan cheese

 1 teaspoon brown sugar

 2 tablespoons olive oil

 1 teaspoon red pepper flakes

 1/4 teaspoon kosher salt

 1/8 teaspoon freshly ground black pepper

DIRECTIONS

1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.

2. In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.

3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.