Ingredients

• Nonstick aluminum foil
• ½ large red bell pepper, finely chopped
• 2 tablespoons fresh Italian parsley, coarsely chopped
• ½ cup green onions, sliced
• 12 oz peeled/deveined shrimp (thawed), tails off
• 1 (7.50-11.36-oz) package cheese-garlic biscuit mix
• 2 teaspoons smoked paprika
• 1 (10-oz) tub chilled crab and corn chowder (1 cup)

Prep

• Preheat oven to 450°F. Line baking sheet with foil.
• Chop red pepper and parsley; slice green onions.
• Cut shrimp into small bite-size pieces (wash hands).

Steps

1. Prepare biscuit mix (with water) following package instructions. Stir in paprika, green onions, 1 tablespoon parsley, and one-half of the shrimp until blended.
2. Form dough into 6 large biscuits and place on baking sheet. Bake 8–10 minutes or until biscuits are golden.
3. Preheat medium saucepan on medium 1–2 minutes. Place red peppers, remaining one-half shrimp, and chowder in pan; cook and stir 4–5 minutes or until sauce is hot and shrimp are opaque.
4. Spoon sauce over biscuits; sprinkle with remaining 1 tablespoon parsley. Serve.

Ingredients

• 2 (12-oz) bags fresh green beans
• ½ large red bell pepper, coarsely chopped
• 2 tablespoons olive oil, divided
• 1 cup presliced white mushrooms
• 1 tablespoon herb garlic butter
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Microwave green beans following package instructions. Meanwhile, chop red pepper.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add beans, peppers, and mushrooms; cook 4–5 minutes or until peppers are tender.
3. Add remaining 1 tablespoon oil and butter to beans; cook and stir 1–2 minutes or until beans are slightly browned. Season with salt and pepper; serve.