School is almost here and that means the guilt will be creeping back into every mom or dads head about how they may or may not be preparing good meals. Too much takeout. No time to cook. No groceries. You know the same thing we all go through every year. Well not anymore!

First off if you are a Sassy Recipe Club member you checked your guilt at the door a long time ago. If not…Join! So inexpensive and I take all the time to create the recipes, make you a no fail grocery list and then coupons to help on the expense! Seems like a no brainer! Something special is that my members get my tips and tricks to get meals in the table fast…However….GIVEAWAYS are HUGE with me and my members!

My new favorite time saver is the Kraft Parmesan Seasoning Blends!!! These little packets are amazing and are so versatile. I have used them in creamy sauces, savory marinades and even as a coating with my fried chicken! Just one packet of flavor that every family should keep stocked in their pantry…I swear they are incredible! So here is what I made up for my family so they could have a delicious meal. Best part is that I only have to use one pot!

Creamy Black Pepper Shrimp Primavera

1/2 lb. spaghetti, uncooked
3/4 cup milk
4 oz. cream cheese, cubed
1 pouch (2 oz.) KRAFT Parmesan Seasoning Blend Cracked Black Pepper & Toasted Onion
1 lb. frozen cooked cleaned medium shrimp, thawed
2 cups grape tomatoes
1 cup sliced mushrooms
1/2 cup broccoli

Cook spaghetti as directed on package, omitting salt. (I use leftover noodles…cook extra and keep the rest for the next meal!)
Meanwhile, bring milk just to simmer in large nonstick skillet, stirring constantly. Add cream cheese and seasoning blend; cook and stir 3 to 5 min. or until cream cheese is melted and sauce is well blended. Add shrimp, tomatoes, mushrooms and broccoli; cook and stir 2 min. or until heated through.
Drain spaghetti. Add to sauce; toss to evenly coat.

No Fail Fried Rice

3 cups cooked long grain rice
2 eggs, scrambled
2 garlic cloves, minced
1 onion, chopped
2 cups cooked chicken breast, chopped
1 cup endamame
1/2 cup chopped bok choy
1 cup bean sprouts
1/4 cup soy sauce, low sodium
3 tablespoon rice wine vinegar
2 tablespoon crystallized ginger, finely chopped
4 teaspoons sesame oil

Heat 1 tablespoo of oil in a large nonstick skillet over medium heat until hot. Cook egg till scrambled. Break into small pieces and set aside in a medium sized bowl.

In skillet, add in 1 more tablespoon of oil and cook garlic and onion. About 2 minutes. Add in chicken, bok choy, sprouts and edamame. Cook for about 2 minutes. Once cooked, add veggie and chicken mixture to egg bowl. Set aside.

Heat the remaining tablespoon of oil in the same skillet over medium heat till hot. Add in rice and cook till crisp and toasted.
Meanwhile in a small bowl mix together the soy sauce, rice wine vinegar, crystallized ginger and sesame oil. Stir till combined.  Add sauce to the rice as well as veggies and chicken. Cook till heat through and serve!

THIS WEEK’S GIVEAWAY!!!

This week I am offering a giveaway for  a Wolfgang Puck Gourmet Saute Pan!! (Worth over $75) and a Kraft Seasoning Blend Kit! If you are already a member of the club then you get 3 entries! For all non members please comment on this post and let me know what you plan on making with the new Parmesan Seasoning Blends! Once you do that check out how you can get more entries!!!

For additional entries:

• *Friend the Fat and Sassy Mama on Facebook
• *Become a Twitter pal
• *Comment on my post and be entered to win!!
• *Recipe Club Members who refer someone to the club and they JOIN…You get 5 entries!!!
• Contest drawing will take place Sunday, August 14 at 11:59 pm.