The holidays are over and its time for a fresh start. Here are a few easy meals that are hearty and packed with flavors that we all love. Best yet they are all made for a big bowl and that means they are easy to hold while watching old movies on the couch on a chilly winter night. Enjoy!

Low-Fat Zesty Shrimp and Pasta

1 lb. cleaned large shrimp (21 to 30 count)
3/4 cup prepared Good Seasons Zesty Italian Salad Dressing & Recipe Mix for Fat Free Dressing, divided
2 cups sliced fresh mushrooms
1 small onion, thinly sliced
1 can (14 oz.) artichoke hearts, drained, cut into halves
1 Tbsp. chopped fresh parsley
1 pkg. (9 oz.) refrigerated linguine, cooked as directed on package (2-1/2 cups)
1/4 cup Grated Parmesan Cheese

 • COOK and stir shrimp in 1/2 cup of the dressing in large skillet on medium-high heat 2 min.

 • ADD mushrooms, onions, artichokes and parsley. Continue cooking until shrimp turn pink and vegetables are tender, stirring frequently.

 • TOSS with hot cooked linguine and remaining 1/4 cup dressing in large serving bowl. Sprinkle with cheese.

Broccoli and Cheddar Cheese Soup

1 onion, chopped
2 Tbsp. Light House Italian Reduced Fat Dressing
1 can (10-1/2 oz.) condensed chicken broth
2 1/2 cups broth or water
4 cups chopped broccoli
1 cup fat free milk
1/2 cup instant white rice, uncooked
1 cup 2% Milk Reduced Fat Sharp Cheddar Cheese

 • COOK onion in dressing in large saucepan until tender.

 • ADD broth, water and broccoli. Bring to boil; cook 8 to 10 min. or until broccoli is tender. Stir in milk and rice. Reduce heat to medium; cook 5 min.

 • POUR into blender or food processor container in batches; cover. Blend until smooth. Return to saucepan; cook on low heat until heated through. Top each serving with cheese.

Shrimp Ceviche

1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped
1 cup fresh lime juice
1/2 cup Zesty Italian Dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
Tortilla chips

 • PLACE shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

 • DRAIN shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.

Salsa Mac & Cheese

1 pkg. (14 oz.) Deluxe Macaroni & Cheese Dinner
1/2 cup Thick 'N Chunky Salsa
1/2 cup Shredded Cheddar Cheese

 • PREHEAT oven to 375°F. Prepare Dinner as directed on package. Stir in salsa.

 • SPOON into greased 1-1/2-qt. casserole dish. Top with cheese.

 • BAKE 15 min. or until heated through.