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Send a Meal Blog

Saturday, December 31 2011
Serve this low fat, high fiber soup as a light lunch or with a sandwich for dinner.


Servings: Makes 5 main-dish servings.

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Ingredients
2 medium carrots, sliced (1 cup)1 stalk celery, sliced (1/2 cup) 1 small onion, chopped (1/3 cup)1 tablespoon olive oil 5 cups water 1/2 of a small head cabbage, cored and cut into 1-inch pieces (4 cups)1 cup dry lentils, rinsed and drained 1 cup tomato puree 1-1/2 teaspoons sugar 1-1/2 teaspoons salt 1/2 teaspoon dried oregano, crushed 1/4 teaspoon pepper
Directions
1 In a large saucepan cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender. Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls. Makes 5 main-dish servings.

Nutrition Facts
Calories 210, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 938 mg, Carbohydrate 35 g, Fiber 15 g, Protein 13 g. Daily Values: Vitamin C 49%, Calcium 8%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 05:41 pm   |  Permalink   |  Email
Friday, December 30 2011
Chicken and dried fruit make for a sweet and savory topping in this appetizer pizza recipe.


Prep Time: 25 mins
Total Time: 45 mins
Servings: Makes 24 servings.

SEE MORE DIABETIC LIVING RECIPES
Ingredients
1 6- or 6-1/2-ounce package pizza crust mix 1 cup salsa 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 2 cups sliced or chopped cooked chicken or turkey 1/2 cup dried cranberries or raisins 1/2 cup pitted green olives coarsely chopped 1/4 cup sliced green onion or chopped onion1 tablespoon sliced almonds 1 cup shredded Manchego or Monterey Jack cheese (4 ounces) 1 tablespoon snipped fresh cilantro
Directions
1 Heat oven to 425 degrees F. Prepare pizza crust according to package directions. Pat dough into a greased 15x10x1-inch baking pan (crust will be thin). Bake for 5 minutes. Combine salsa, cinnamon, and cumin in a small bowl; spread evenly over crust. Top with chicken or turkey, cranberries or raisins, olives, onion, and almonds. Sprinkle with cheese.
2 Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with cilantro. Cut into 12 pieces, cut each piece in half diagonally. Makes 24 servings.

Nutrition Facts
Calories 87, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 226 mg, Carbohydrate 8 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 05:39 pm   |  Permalink   |  Email
Thursday, December 29 2011
This is just a nice change from an ordinary ham sandwich


Total Time: 5 mins
Servings: 4

SEE MORE SMITHFIELD RECIPES
Ingredients
3 cups Smithfield Deli Thin Cooked Ham, chopped 2 tablespoons sweet pickle, chopped 2 tablespoons dill pickle, chopped 2 hard-boiled eggs, peeled and grated 1/4 cup mayonnaise 1 teaspoon Dijon mustard Salt and pepper
Directions
1 Mix all of the ingredients gently but thoroughly. Cover and store in the refrigerator for up to three days.
2 Makes about 3 1/2 cups.

SERVING SUGGESTIONS
Serve on bread as a sandwich. Can also serve on leave of Boston lettuce with tomato slices.
 
Posted by: Send a Meal AT 05:38 pm   |  Permalink   |  Email
Wednesday, December 28 2011
Bake and serve this hearty casserole recipe in the same dish.


Prep Time: 25 mins
Total Time: 45 mins
Servings: Makes 10 to 12 servings.

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Ingredients
1-1/3 cups water 2/3 cup long grain rice 1/4 teaspoon salt 2 tablespoons butter or margarine 1 medium onion, chopped (1/2 cup)1/2 red sweet pepper, finely chopped1 clove garlic, minced2 cups milk, half-and-half, or light cream1/8 to 1/4 teaspoon ground red pepper or several dashes bottled hot pepper sauce 2 egg yolks 1/4 cup finely chopped prosciutto or ham (about 2 ounces) 2 cups cooked black-eyed peas or frozen black-eyed peas, thawed, or one 14-ounce can black-eyed peas, drained 2 egg whites 1/3 cup snipped fresh parsley2 tablespoons all-purpose flour
Directions
1 Bring water to boiling in a medium saucepan. Add rice and salt. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Set aside.
2 For sauce, melt butter or margarine in another medium saucepan over medium-high heat. Add onion, sweet pepper, and garlic; cook and stir for 3 minutes or until onion is tender. Add flour; cook and stir 1 minute more. Add milk, half-and-half, or light cream; cook and stir for 3 to 5 minutes or until sauce has thickened slightly. Remove from heat. Add salt, ground black pepper, and ground red pepper to taste.
3 Place 1/4 cup of the sauce into a small bowl; stir in egg yolks. Stir egg yolk mixture into sauce in saucepan. Add rice, prosciutto or ham, and black-eyed peas.
4 Beat egg whites with an electric mixer on high speed until stiff peaks form (peaks stand straight). Gently fold egg whites into black-eyed pea mixture in saucepan. Spoon mixture into a lightly greased 2-quart square baking dish.
5 Bake in a 400 degree F oven for 20 minutes or until puffed and golden and a knife inserted in the center comes out clean. To serve, sprinkle with parsley. Makes 10 to 12 servings.

MAKE-AHEAD TIP
Refrigerate cooked rice and cooked or thawed black-eyed peas, covered, up to 2 days.

Nutrition Facts
Calories 175, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 52 mg, Sodium 353 mg, Carbohydrate 22 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 15%, Vitamin C 16%.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 05:36 pm   |  Permalink   |  Email
Tuesday, December 27 2011
Place the chicken, vegetables, and seasoning into the slow cooker. Serve this healthy dinner with whole grain couscous.


Servings: 6 servings

SEE MORE PARENTS RECIPES
Ingredients
2 packages (9 ounces each) frozen artichoke hearts, defrosted and divided 1 medium onion, chopped3 cloves garlic, minced1 can (14 ounces) reduced-sodium chicken broth 2 pounds skinless, boneless chicken thighs1 teaspoon Mediterranean or Greek seasoning 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 medium zucchini, sliced 1 cup halved grape tomatoes1 package (11 ounces) dry whole-wheat couscous Chopped parsley, optional
Directions
1 In a 3-1/2- or 4-quart slow cooker, combine one package of artichoke hearts, the onion, garlic, and broth. Add chicken and sprinkle it with Mediterranean seasoning, salt, and pepper. Cover and cook on high for 3 hours. Then place zucchini, tomatoes, and second package of artichokes in the cooker; re-cover and heat for another 15 minutes, or until veggies are cooked.
2 Remove chicken and vegetables with a slotted spoon; cover them with foil to keep warm. Stir the couscous into the remaining liquid. Cover and cook 5 minutes, or until the liquid is absorbed. Serve chicken and vegetables over couscous. Top with parsley, if desired.

Nutrition Facts
Calories 446, Total Fat 8 g, Sodium 559 mg, Carbohydrate 54 g, Fiber 13 g, Protein 42 g.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 05:33 pm   |  Permalink   |  Email
Monday, December 26 2011
This sandwich is a tribute to Buffalo's favorite chicken wing recipe. If you don't have any leftover barbecued chicken, plain cooked chicken will do, especially when tossed with spicy barbecue sauce.


Servings: Yields two sandwiches.

SEE MORE FINE COOKING BOOKS RECIPES
Ingredients
1-1/2 cups (about 8 oz.) shredded barbecued chicken3 tablespoons barbecue sauce (optional) 1/4 cup mayonnaise 2 tablespoons sour cream1/3 cup crumbled blue cheese 1 scallion (white and light green parts), finely chopped Salt and freshly ground pepper to taste 2 Italian or ciabatta rolls 1 celery stalk, trimmed, tough outer strings peeled away, and thinly sliced
Directions
1 Heat a panini or sandwich press according to the manufacturer's instructions. Combine the chicken and barbecue sauce, if using, in a small bowl and stir to coat.
2 Make the blue cheese dressing: Combine the mayonnaise, sour cream, blue cheese, and scallion in a small bowl and stir to combine. Season with salt and pepper.
3 Slice the rolls in half and spread some blue cheese dressing on the inside of each roll. Arrange the sliced celery on the bottom halves of the rolls. Pile the chicken on top of the celery. Top each sandwich with the top half of the roll.
4 Put the sandwiches on the press, pull the top down, and cook until they are brown and crisp, 4 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.

 
Posted by: Send a Meal AT 01:08 pm   |  Permalink   |  Email
Sunday, December 25 2011
Savory pork chops simmer in the slow cooker with tart Granny Smith apples and onions in a sweet and savory sauce that complements the pork and apple combination.


Prep Time: 10 mins
Total Time: 8 hrs 10 mins
Servings: 8

SEE MORE CAMPBELL'S RECIPES
Ingredients
2 cans (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup 1/2 cup water 1 tbsp. packed brown sugar 1 tbsp. Worcestershire sauce 1 tsp. dried thyme leaves, crushed 8 boneless pork chops, 3/4-inch thick (about 2 pounds) 4 large Granny Smith apples, sliced 2 large onions, sliced (about 2 cups)
Directions
1 Stir the soup, water, brown sugar, Worcestershire and thyme in a 3 1/2-quart slow cooker. Add the pork, apples and onions.
2 Cover and cook on LOW for 8 to 9 hours* or until the pork is cooked through.
3 *Or on HIGH for 4 to 5 hours.
4 Serving Suggestion: Serve with a field greens salad tossed with toasted walnuts, blue cheese crumbles and red wine vinaigrette with Texas toast or garlic bread. For dessert serve a fruit and yogurt parfait; layer strawberry yogurt with chunks of pineapple and green seedless grapes, then sprinkle with granola.
 
Posted by: Send a Meal AT 05:30 pm   |  Permalink   |  Email
Saturday, December 24 2011
Old El Paso® products and easy fish fillets make quick work out of Mexican fare.


Prep Time: 10 mins
Total Time: 50 mins
Servings: 6 servings (2 tacos each)

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Ingredients
1 package (10 to 12 oz) breaded or battered fish fillets (6 fillets) 1 box (4.6 oz) Old El Paso® taco shells (12 shells) 1/2 cup mayonnaise or salad dressing 1 package (1 oz) Old El Paso® taco seasoning mix (any variety) 6 cups coleslaw mix (from 16-oz bag) Old El Paso® taco sauce, if desired
Directions
1 Bake fish fillets as directed on package. Cut each fillet into bite-size pieces.
2 Heat taco shells in oven as directed on box.
3 In medium bowl, mix mayonnaise and seasoning mix; stir in coleslaw mix. Let stand 5 minutes. Fill shells with fish pieces and coleslaw mixture; top with taco sauce.

Nutrition Facts
Calories 300 (Calories from Fat 160); Total Fat 17g (Saturated Fat 3g, Trans Fat 3g); Cholesterol 15mg; Sodium 1000mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 6g); Protein 7g. Daily Values: Vitamin A 20%; Vitamin C 45%; Calcium 8%; Iron 4%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Medium-Fat Meat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 05:29 pm   |  Permalink   |  Email
Friday, December 23 2011
Add your choice of meat--beef or lamb--to this low-fat tomato-based barley and vegetable soup recipe.


Prep Time: 25 mins
Total Time: 2 hrs 10 mins
Servings: Makes 8 servings

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Ingredients
12 ounces beef or lamb stew meat, cut into 1-inch cubes 1 tablespoon cooking oil4 14-ounce cans beef broth 1 cup chopped onion (1 large)1/2 cup chopped celery (1 stalk)1 teaspoon dried oregano or basil, crushed1/4 teaspoon black pepper 2 cloves garlic, minced1 bay leaf 1 cup frozen mixed vegetables1 14 1/2-ounce can diced tomatoes, undrained 1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato 2/3 cup quick-cooking barley
Directions
1 In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
2 Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
3 Makes 8 servings (11 cups)
4 Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutrition Facts
Calories 171, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 25 mg, Sodium 865 mg, Carbohydrate 20 g, Total Sugar 3 g, Fiber 4 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 5%, Iron 11%. Exchanges: Vegetable 1, Starch 1.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:08 am   |  Permalink   |  Email
Thursday, December 22 2011
A sweet, tangy and salty mixture of soy sauce, rice vinegar and honey does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a meal: Serve with brown rice and sauteed red peppers and zucchini slices.


Prep Time: 20 mins
Total Time: 40 mins
Servings: 4 servings

SEE MORE EATINGWELL RECIPES
Ingredients
1 scallion, minced2 tablespoons reduced-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon honey 1 teaspoon minced fresh ginger 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions1 teaspoon toasted sesame seeds, (see Tip)
Directions
1 Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
2 Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
3 Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

TIPS:
Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.
To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Nutrition Facts
Calories 234, Total Fat 13 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 67 mg, Sodium 335 mg, Carbohydrate 6 g, Protein 23 g, Potassium 444 mg. Exchanges: Lean Meat 3,Other Carbohydrate 0.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 05:08 am   |  Permalink   |  Email
Wednesday, December 21 2011
Bisquick Heart Smart® recipe! Sloppy joes are served in an oven bake, so there's no need for buns.


Prep Time: 15 mins
Total Time: 40 mins
Servings: 3 servings

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Ingredients
1/2 cup Bisquick Heart Smart® mix 3/4 cup shredded reduced-fat Cheddar cheese (3 ounces) 1/4 cup water 2 tablespoons fat-free egg product or 1 egg white1/2 pound extra-lean (at least 90%) ground beef1/2 cup canned tomato sauce 1/4 cup ketchup 1/4 teaspoon salt
Directions
1 Heat oven to 400 degrees F. In small bowl, stir together Bisquick® mix, 1/2 cup of the cheese, the water and egg product; set aside.
2 In ovenproof 8-inch skillet, cook beef over medium heat about 4 minutes, stirring occasionally, until brown; drain. Stir in tomato sauce, ketchup and salt. Heat over medium-high heat, stirring occasionally, until hot.
3 Pour Bisquick mixture over top. Bake about 25 minutes or until golden brown. Sprinkle with remaining 1/4 cup cheese.

TIP:
High Altitude (3500-6500 ft): No change.

Nutrition Facts
Calories 270 (Calories from Fat 90); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 1130mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 8g); Protein 25g. Daily Values: Vitamin A 8%; Vitamin C 4%; Calcium 30%; Iron 15%. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Lean Meat. Carbohydrate Choices: 1 1/2.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:07 pm   |  Permalink   |  Email
Tuesday, December 20 2011
This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it can also be served year-round.


Prep Time: 55 mins
Total Time: 2 hrs
Servings: 12

SEE MORE PEPPERIDGE FARM PUFF PASTRY RECIPES
Ingredients
1 egg1 tbsp. water 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1/2 cup apricot preserves or seedless raspberry jam 1/3 cup dried cranberry1/4 cup toasted sliced almond 1 (13- to 16-ounce) Brie cheese round1 pkg. (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
Directions
1 Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
2 Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
3 Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. 
Posted by: Send a Meal AT 04:34 am   |  Permalink   |  Email
Monday, December 19 2011
This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that's soft on the inside and crusty on the outside is perfect for a Po' Boy sandwich. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it. Serve with: Sauteed corn and bell peppers.


Prep Time: 30 mins
Total Time: 30 mins
Servings: 4 servings

SEE MORE EATINGWELL RECIPES
Ingredients
2 cups finely shredded red cabbage 2 tablespoons dill pickle relish 2 tablespoons reduced-fat mayonnaise 2 tablespoons nonfat plain yogurt 1 pound peeled and deveined raw shrimp, (51-60 per pound; see Shopping Tip) 4 teaspoons canola oil, divided1 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon freshly ground pepper 4 whole-wheat hot dog buns, or small sub rolls, split 4 tomato slices, halved1/4 cup thinly sliced red onion
Directions
1 Preheat grill to medium-high.
2 Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.
3 Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).
4 Place a grill basket (see Kitchen Tip) on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.
5 To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.

TIPS:
Shopping Tip: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
Kitchen Tip: It's best to use a grill basket when grilling small shrimp so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this "basket" will prevent the shrimp from sliding off.

Nutrition Facts
Calories 322, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 173 mg, Sodium 522 mg, Carbohydrate 32 g, Fiber 5 g, Protein 28 g, Potassium 490 mg. Daily Values: Vitamin A 25%, Vitamin C 45%, Iron 25%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 04:19 am   |  Permalink   |  Email
Sunday, December 18 2011
A cream cheese, sour cream, and crystalized ginger filling sets this Christmas favorite recipe apart from the others.


Prep Time: 25 mins
Total Time: 1 hr 35 mins
Servings: 32 servings

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Ingredients
1/2 of an 8-ounce package cream cheese, softened1/4 cup sugar1 8-ounce carton dairy sour cream 1 egg2 tablespoons finely chopped crystallized ginger 3 cups all-purpose flour2 teaspoons baking soda 2 teaspoons ground cinnamon1 teaspoon ground ginger1 teaspoon ground nutmeg1/2 teaspoon salt 2 cups sugar4 eggs1 15-ounce can pumpkin 1 cup cooking oil1/3 cup water
Directions
1 Preheat oven to 350 degrees F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium speed until combined. Add sour cream and the 1 egg; beat until combined. Stir in the crystallized ginger; set aside.
2 In another medium bowl, stir together flour, baking soda, cinnamon, the ground ginger, the nutmeg, and salt; set aside.
3 In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water. Beat on low speed until combined, scraping side of bowl occasionally. Gradually add flour mixture, beating until combined.
4 Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly.
5 Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove bread from pans. Cool completely on wire racks.
6 Wrap and store in the refrigerator overnight before slicing. Store any leftover bread in the refrigerator for up to 1 week. Makes 32 servings.
 
Posted by: Send a Meal AT 03:14 pm   |  Permalink   |  Email
Saturday, December 17 2011
Plan on using the leftover ham in sandwiches or at breakfast or brunch.


Prep Time: 15 mins
Total Time: 1 hr 30 mins
Servings: Makes 14 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1 5- to 6-pound cooked bone-in hamwhole cloves1/2 cup Irish stout (such as Guinness), apple cider, or apple juice1/4 cup honey 1/4 cup butter6 small parsnips, peeled and halved lengthwise 1 pound red boiling onions, peeled* and halved, and/or medium red onions, quartered
Directions
1 Preheat oven to 325 degrees F. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120 degrees F.
2 Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
3 In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.
4 Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.
5 Make-Ahead Tip: Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.
6 *Note: To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.

Nutrition Facts
Calories 283, Total Fat 14 g, Saturated Fat 6 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 76 mg, Sodium 1740 mg, Carbohydrate 12 g, Total Sugar 6 g, Fiber 1 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 2%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 03:12 pm   |  Permalink   |  Email
Friday, December 16 2011
Ingredients
What You Need
1/2 lb. ground beef1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes 1 ready-to-use baked pizza crust (12 inch) 1 can (10 oz.) RO*TEL® Diced Tomatoes & Green Chilies, well drained 1/4 cup ketchup 1 cup shredded lettuce
Directions

MAKE IT
Heat oven to 400 degrees F.
Brown meat in medium skillet; drain. Return meat to skillet; stir in VELVEETA.
Place pizza crust on baking sheet. Mix RO*TEL® and ketchup; spread onto crust. Top with meat mixture.
Bake 10 minutes. Top with lettuce.

Nutrition Facts
Calories 250, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 40 mg, Sodium 790 mg, Carbohydrate 23 g, Fiber 0 g, Protein 13 g, Daily Values: Vitamin A 10%, Vitamin C 4%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 03:11 pm   |  Permalink   |  Email
Thursday, December 15 2011
Don't overlook the wonderful change of pace that polenta makes from pasta or rice. This dish is sure to become a frequently requested one.


Prep Time: 20 mins
Total Time: 45 mins
Servings: 8

SEE MORE PREGO ITALIAN SAUCE RECIPES
Ingredients
24 oz. prepared polenta, cut into 1/2-inch-thick slices 1/4 cup grated Parmesan cheese1 lb. sweet or hot Italian pork sausage, casing removed1 large zucchini, cut in half lengthwise and sliced (about 2 cups)2 cups Prego® Traditional Italian Sauce or Roasted Garlic and Herb Italian Sauce 6 oz. shredded fontina or mozzarella cheese (about 1 1/2 cups)
Directions
1 Heat the oven to 400 degrees F. Arrange the polenta slices to cover the bottom of a 3-quart shallow baking dish, trimming the slices as needed to fit. Sprinkle with the Parmesan cheese.
2 Cook the sausage in a 12-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Remove the sausage from the skillet. Pour off any fat.
3 Add the zucchini to the skillet and cook for 3 minutes or until it's tender. Stir in the sauce and heat to a boil. Return the sausage to the skillet. Cook until the mixture is hot and bubbling. Spoon the sausage mixture over the polenta. Top with the fontina cheese.
4 Bake for 25 minutes or until hot and the cheese is melted.
 
Posted by: Send a Meal AT 03:09 pm   |  Permalink   |  Email
Wednesday, December 14 2011
Flavorful chicken breast halves are simmered in a savory balsamic vinegar and Italian sauce to make a simply elegant and exquisite dish with very little effort.


Prep Time: 5 mins
Total Time: 25 mins
Servings: 4

SEE MORE PREGO ITALIAN SAUCE RECIPES
Ingredients
Vegetable cooking spray 4 skinless, boneless chicken breasts halves (about 1 pound)2 cups Prego® Heart Smart Traditional Italian Sauce 1/4 cup balsamic vinegar
Directions
1 Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
2 Stir the sauce and vinegar in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
3 Serving Suggestion: Serve with orzo cooked in Swanson® Chicken Broth and sprinkled with Parmesan cheese and a green salad. For dessert, sandwich light vanilla frozen yogurt between oatmeal-raisin cookies.
 
Posted by: Send a Meal AT 03:08 pm   |  Permalink   |  Email
Tuesday, December 13 2011
Southwestern-style grilled sausages wrapped in warm tortillas make a satisfying dinner.


Prep Time: 15 mins
Total Time: 6 hrs 35 mins
Servings: 4 servings

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Ingredients
4 ounces fresh jalapeno peppers, seeded and finely chopped, or one 4-ounce can jalapeno peppers, drained and chopped 2 tablespoons snipped fresh cilantro2 tablespoons beer or water1 teaspoon cumin seed, crushed1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 1 pound lean ground pork 4 8-inch whole wheat flour or corn tortillas or frankfurter buns Leaf lettuce (optional)
Directions
1 In a medium bowl combine jalapeno peppers, cilantro, beer, cumin seed, garlic, salt, black pepper, and red pepper. Add ground pork; mix well. Shape meat mixture into four 6-inch-long logs or 3/4-inch-thick patties. Cover; chill for 6 to 24 hours or until mixture is firm. Stack tortillas; wrap in foil. Set aside.
2 For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on grill rack over drip pan. Cover; grill for 15 minutes, turning occasionally. Add tortillas to grill directly over coals. Cover; grill for 5 to 10 minutes more or until meat is no longer pink and tortillas are heated through, turning once halfway through grilling.[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.] To serve, place sausages in warm tortillas. If desired, top with lettuce. Makes 4 servings.

Nutrition Facts
Calories 240, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 53 mg, Sodium 432 mg, Carbohydrate 18 g, Fiber 1 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 03:07 pm   |  Permalink   |  Email
Monday, December 12 2011
These easy cookies have all the flavor of traditional gingerbread men but without the work of rolling and cutting the dough.


Prep Time: 30 mins
Total Time: 38 mins
Servings: Makes about 90.

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Ingredients
1 cup shortening 1-1/2 cups packed brown sugar1-1/2 teaspoons baking soda 1-1/2 teaspoons ground ginger1-1/2 teaspoons ground cinnamon1/4 teaspoon ground cloves1/3 cup molasses 2 eggs1 tablespoon milk 3-1/2 cups all-purpose flour1/2 cup raisins 1/2 cup chopped pecans or walnuts
Directions
1 In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat until well combined. Beat in molasses, eggs, and milk until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts.
2 Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree F oven about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 90.

MAKE-AHEAD TIP
Up to 1 month ahead, make and bake cookies. Cool, place in a freezer container, and freeze. To serve, thaw at room temperature for 1 hour.

Nutrition Facts
Calories 59, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 24 mg, Carbohydrate 8 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 0%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 04:00 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 11 2011
Satisfy your family with this hearty chili that includes bacon and beef. Top with cheese and cilantro for a delicious flavor twist.


Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 6 servings

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Ingredients
4 slices bacon3 lb. beef stew meat1 large onion, sliced 1/2-inch thick4 cloves garlic, minced 2 28-oz. cans whole tomatoes 1 15.5-oz can navy beans, rinsed and drained 1 15.5-oz. can red beans, rinsed and drained 2 to 3 Tbsp. chili powder 2 Tbsp. red wine vinegar Shredded cheddar cheese Snipped fresh oregano Cooked bacon, crumbled
Directions
1 In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.
2 Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

Nutrition Facts
Calories 546, Total Fat 23 g, Saturated Fat 9 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 107 mg, Sodium 1222 mg, Carbohydrate 31 g, Total Sugar 7 g, Fiber 8 g, Protein 54 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 25%, Iron 41%.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 03:00 pm   |  Permalink   |  0 Comments  |  Email
Saturday, December 10 2011
 Feta cheese adds new flavor to the Mediterranean Meatballs used in this quick-and-easy main dish.


Prep Time: 20 mins
Total Time: 25 mins
Servings: 6 servings

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Ingredients
1 6-ounce carton plain low-fat yogurt1/3 cup chopped, seeded cucumber2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed 1 clove garlic, minced Dash salt Nonstick cooking spray 1/2 recipe cooked Mediterranean Meatballs (24) 3 large whole wheat pita bread rounds, split in half horizontally 3 large plum tomatoes, thinly sliced crosswise1/2 cup crumbled reduced-fat feta cheese (2 ounces)
Directions
1 In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.
2 Preheat broiler. Line a very large baking sheet with foil; lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack; cover meatballs with foil to keep warm.
3 Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the 1/4 cup reserved roasted red pepper from the Mediterranean Meatballs recipe. Makes 6 servings (1/2 a pita and 4 meatballs each).

Nutrition Facts
Calories 266, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 52 mg, Sodium 596 mg, Carbohydrate 26 g, Fiber 4 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:26 am   |  Permalink   |  0 Comments  |  Email
Friday, December 09 2011
This five-ingredient chicken recipe is a spin-off on a popular Chinese dish. Crushed seasoned croutons in the coating provide the garlic and onion flavor.


Prep Time: 15 mins
Total Time: 1 hr 5 mins
Servings: 6 servings

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Ingredients
1 cup finely crushed garlic&onion- flavored croutons 1/4 cup cornstarch 2 tablespoons light soy sauce 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces1/4 cup canola oil
Directions
1 In a large bowl, whisk crouton crumbs and cornstarch. Stir in the soy sauce. Add chicken and toss until completely coated. Cover; refrigerate for at least 30 minutes.
2 Heat the oil in a large nonstick skillet over medium heat. Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through. Turn about 4 or 5 times during cooking to avoid burning. Drain on paper towels.
3 Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.
 
Posted by: Send a Meal AT 03:08 pm   |  Permalink   |  0 Comments  |  Email
Thursday, December 08 2011
Ingredients
4 cups hot, cooked, long-grain rice8 ounces process cheese spread, such as Velveeta, melted 1 (4-ounce) can chopped green chiles, drained 1 cup chunky-style salsa1 cup shredded Colby-Jack cheese 1/2 cup shredded smoked Gouda cheese
Garnish:
chopped green onion, smoked paprika (optional)
Directions
1 Preheat oven to 350 degrees. Lightly coat a 2-quart casserole dish with cooking spray; set aside.
2 In a large bowl, combine rice, Velveeta, chiles, and salsa, stirring well.
3 Spoon rice mixture into prepared casserole dish, sprinkle shredded cheeses evenly over top of casserole, bake for 20 minutes, or until hot and cheese is melted.
4 Garnish with green onion and smoked paprika, if desired.
 
Posted by: Send a Meal AT 09:54 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 07 2011
Take 20 minutes in the morning to prep the chicken and potatoes, then put everything in the slow cooker and leave it until dinner.


Prep Time: 20 mins
Total Time: 8 hrs 20 mins
Servings: 6 servings

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Ingredients
12 skinless bone-in chicken thighs (about 5 pounds) 1 tablespoon vegetable oil1 pound baby Yukon Gold potatoes 2 medium onions, cut into thin wedges4 garlic cloves, minced 1/4 cup honey 2 tablespoons fresh lemon juice2 tablespoons cornstarch 1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish 1 teaspoon salt 1/4 teaspoon freshly ground pepper
Directions
1 Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
2 Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
3 Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

Nutrition Facts
Calories 490, Total Fat 13.5 g, Saturated Fat 3 g, Cholesterol 235 mg, Sodium 445 mg, Carbohydrate 33 g, Fiber 3 g, Protein 57 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 03:04 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, December 06 2011
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sauteed fresh spinach or steamed broccolini.


Prep Time: 30 mins
Total Time: 30 mins
Servings: 4 servings

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Ingredients
8 ounces orzo, preferably whole-wheat 1 cup water 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided 1 plum tomato, diced1 clove garlic, peeled 3 teaspoons chopped fresh marjoram, divided 1 tablespoon red-wine vinegar 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 9-ounce package frozen artichoke hearts, thawed 1/2 cup finely shredded Romano cheese, divided
Directions
1 Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
2 Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
3 Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4 Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
5 Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Nutrition Facts
Calories 457, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 68 mg, Sodium 372 mg, Carbohydrate 54 g, Fiber 10 g, Protein 36 g, Potassium 546 mg. Daily Values: Vitamin C 15%, Calcium 15%, Iron 25%. Exchanges: Starch 3,Vegetable 1,Lean Meat 3,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 03:26 pm   |  Permalink   |  0 Comments  |  Email
Monday, December 05 2011
Cornmeal, bread crumbs, Parmesan cheese and herbs make the crispy coating for the fried fish in this Southern dinner recipe.


Prep Time: 15 mins
Total Time: 23 mins
Servings: 2 servings (about 3 ounces cooked fish)

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Ingredients
8 ounces fresh or frozen catfish fillets, 1/2 to 3/4 inch thick1 egg white, lightly beaten 1 tablespoon water 2 tablespoons yellow cornmeal 2 tablespoons finely chopped poblano pepper 1 tablespoon fine dry bread crumbs 1 tablespoon grated Parmesan cheese 1/8 teaspoon salt 2 tablespoons all-purpose flour 1 tablespoon canola oil Lime wedges (optional)
Directions
1 Thaw fish, if frozen. Cut into 2 serving-size pieces, if necessary. Set aside.
2 In a shallow dish combine egg white and water. In another shallow dish combine the cornmeal, chopped poblano pepper, bread crumbs, Parmesan cheese, and salt. Place flour in a third shallow dish. Dip each piece of fish in flour, then in egg mixture, then coat evenly with cornmeal mixture.
3 In a large skillet heat the oil over medium heat. Add the fish and fry for 4 to 5 minutes on each side or until golden brown and fish flakes easily with a fork.
4 If desired, serve with lime wedges.

Nutrition Facts
Calories 310, Total Fat 16 g, Saturated Fat 3 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 4 g, Cholesterol 55 mg, Sodium 296 mg, Carbohydrate 19 g, Total Sugar 1 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 5%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 03:25 pm   |  Permalink   |  0 Comments  |  Email
Sunday, December 04 2011
 This hearty dish has all the great taste of traditional enchiladas--cumin, chiles, and sour cream--without all of the fuss. It's a fast and easy favorite.


Servings: 6 to 8 servings

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Ingredients
1/2 pound lean ground beef1/2 cup chopped onion1 teaspoon chili powder 1/2 teaspoon ground cumin1 15-ounce can pinto beans, drained and rinsed 1 4-ounce can diced green chili peppers 1 8-ounce carton dairy sour cream or light dairy sour cream2 tablespoons all-purpose flour 1/4 teaspoon garlic powder 8 6-inch corn tortillas 1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree 1 cup shredded cheddar cheese (4 ounces)
Directions
1 In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2 In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3 Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4 To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Nutrition Facts
Calories 429, Total Fat 24 g, Cholesterol 64 mg, Sodium 632 mg, Carbohydrate 36 g, Fiber 6 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 30%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 03:23 pm   |  Permalink   |  0 Comments  |  Email
Saturday, December 03 2011
These pressed cookies are filled with white chocolate and then dipped in a little more white chocolate to make an extra-sweet Christmas treat.


Prep Time: 15 mins
Total Time: 36 mins
Servings: 5 dozen cookies

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Ingredients
1 cup unsalted butter, at room temperature 1 egg 3/4 cup confectioners' sugar 2-1/4 cups all-purpose flour Pinch salt 2 teaspoons vanilla 12 ounces white baking chocolate, chopped, or white melting disks 2/3 cup assorted nonpareils
Directions
1 Heat oven to 375 degrees F. Beat butter in medium-size bowl until creamy. Beat in egg. Add sugar, flour, salt, and vanilla; on low speed, beat until well blended.
2 Put dough into cookie press fitted with 1-inch sawtooth ribbon disk. Press into long strips on ungreased baking sheets. With floured knife, score strips every 1 inch.
3 Bake in 375 degrees F oven 6 minutes, until just browning around edges. Cut cookies along score lines; cool on rack.
4 Melt chocolate in small cup over simmering water, or microwave on high 2 minutes; stir until smooth. Spread 1/2 teaspoon melted chocolate on underside of cookie; top with another cookie, flat sides together. Repeat with remaining cookies. Refrigerate 5 minutes to set. Place nonpareils in dish. Dip 1/2 inch of end of cookie in remaining minutes to set. Place nonpareils in dish. Dip 1/2 inch of end of cookie in remaining chocolate, then in nonpareils. Place on waxed paper; refrigerate to set. 
Posted by: AT 03:21 pm   |  Permalink   |  0 Comments  |  Email
Friday, December 02 2011
Coating the chops with corn bread stuffing mix gives them a delightful crispy crust, which keeps them juicy and moist inside.


Prep Time: 10 mins
Total Time: 30 mins
Servings: Makes 4 servings.

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Ingredients
1 egg 2 tablespoons fat-free milk1 cup packaged corn bread stuffing mix4 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total)1 20-ounce package frozen roasted russet potato pieces
Directions
1 Preheat oven to 425 degrees F.
2 Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit.
3 Bake, uncovered, for 20 minutes or until pork is done (160 degrees F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once. Makes 4 servings.

Nutrition Facts
Calories 513, Total Fat 19 g, Saturated Fat 4 g, Cholesterol 115 mg, Sodium 1271 mg, Carbohydrate 51 g, Fiber 2 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:27 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 01 2011
If sour cream or dill is not a family favorite, serve the sour cream mixture on the side rather than in the stroganoff. This quick pasta dish is ready in 30 minutes.


Total Time: 30 mins
Servings: Makes 4 servings.

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Ingredients
1/2 cup light dairy sour cream1/4 teaspoon dried dillweed 1 pound boneless beef top round steak, trimmed and cut into thin bite-size strips* 1 tablespoon cooking oil 1 small onion, cut into 1/2-inch-thick slices1/2 teaspoon bottled minced garlic (1 clove) 3 cups dried wide noodles (6 ounces) 3 cups broccoli florets3 tablespoons all-purpose flour1 14-ounce can beef broth3 tablespoons tomato paste 1 teaspoon Worcestershire sauce Ground black pepper
Directions
1 In a small bowl, stir together sour cream and dillweed; set aside.
2 In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
3 Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
4 Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.
5 *Tip: Partially freeze beef for easier slicing.

Nutrition Facts
Calories 440, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 96 mg, Sodium 513 mg, Carbohydrate 45 g, Total Sugar 4 g, Fiber 4 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 104%, Calcium 11%, Iron 28%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 04:36 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 30 2011
This low-fat Tex-Mex favorite can also be served as a side dish for up to 12 people.


Prep Time: 25 mins
Total Time: 55 mins
Servings: Makes 8 main-dish servings

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Ingredients
2 cups chopped onion (2 large)1-1/2 cups chopped green sweet pepper (2 medium)1 14-1/2-ounce can tomatoes, cut up3/4 cup bottled picante sauce or green salsa 2 teaspoons ground cumin2 cloves garlic, minced2 15-ounce cans black beans and/or red kidney beans, rinsed and drained12 6-inch corn tortillas 8 ounces reduced-fat Monterey Jack cheese, shredded (2 cups) 2 medium tomatoes, chopped (optional)2 cups shredded lettuce (optional) Sliced green onions (optional) Sliced pitted ripe olives (optional) 1/2 cup light dairy sour cream or plain low-fat yogurt (optional)
Directions
1 In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
2 Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture.
3 Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes.
4 If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream.
5 Makes 8 main-dish servings

Nutrition Facts
Calories 295, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 689 mg, Carbohydrate 46 g, Fiber 8 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 55%, Calcium 31%, Iron 21%. Exchanges: Starch 3, Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:40 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 29 2011
Making this Cajun recipe in the slow cooker allows the flavors of the various ingredients to mingle and develop into a zestfully robust meal.


Servings: 8 servings at $2.31 each.

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Ingredients
1 large onion, chopped2 ribs celery, sliced1 sweet green pepper, chopped 1 sweet red pepper, chopped3 cloves garlic, chopped1 package (10 ounces) frozen corn kernels, thawed 1/2 pound chorizo, in 1/2-inch pieces 1 can (6.5 ounces) chopped clams, drained 1 can (15.5 ounces) red kidney beans, drained 1 cup vegetable broth1 can (14.5 ounces) stewed tomatoes 1 can (8 ounces) tomato sauce 11/2 teaspoons Cajun seasoning 1/2 teaspoon salt 11/2 cups instant brown rice1/2 small shrimp3 scallions, thinly sliced
Directions
1 In 5- to 5 1/2-quart slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams and beans.
2 In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour into slow cooker.
3 Cover slow cooker; cook on high heat for 5 hours.
4 For last 10 minutes, stir in instant brown rice and shrimp.
5 To serve, garnish with scallions.

Nutrition Facts
Calories 360, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 70 mg, Sodium 980 mg, Carbohydrate 43 g, Fiber 8 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:14 am   |  Permalink   |  0 Comments  |  Email
Monday, November 28 2011
Potatoes blend with cheddar cheese, cream, and roasted garlic in this chunky good-to-the-last-spoonful slow cooker soup recipe.


Prep Time: 25 mins
Total Time: 4 hrs 25 mins
Servings: Makes 8 servings.

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Ingredients
3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes1/2 cup chopped yellow and/or red sweet pepper1-1/2 teaspoons bottled roasted garlic 1/2 teaspoon ground black pepper 4-1/2 cups chicken broth 1/2 cup whipping cream, half-and-half, or light cream 1 cup shredded cheddar cheese (4 ounces) 1/2 cup thinly sliced green onions Sliced green onions ((optional)
Directions
1 In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Nutrition Facts
Calories 243, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 37 mg, Sodium 644 mg, Carbohydrate 30 g, Fiber 3 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:52 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 27 2011
These giant sticky buns are bursting with chopped apples and pecans. The rolls bake in a sweet caramel syrup. Serve them for breakfast or as a dessert at brunch.


Prep Time: 40 mins
Total Time: 2 hrs 50 mins
Servings: 12 rolls

SEE MORE MIDWEST LIVING RECIPES
Ingredients
6-1/4 to 6-3/4 cups all-purpose flour 2 packages active dry yeast 2 cups milk 1/4 cup granulated sugar1/4 cup butter1-1/2 teaspoons salt 1 egg1/2 cup packed brown sugar 1/2 cup granulated sugar1/4 cup all-purpose flour 1 tablespoon ground cinnamon1/2 cup butter2 cups finely chopped peeled apple1 cup chopped pecans 1 recipe Caramel Syrup (see recipe below)
Directions
1 In a large mixing bowl, combine 2-1/2 cups of flour and the yeast. Set aside.
2 In a medium saucepan, heat and stir milk, the 1/4 cup granulated sugar, the 1/4 cup butter, and the salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture. Then, add the egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
3 Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (45 to 60 minutes).
4 For filling, in a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2 cup granulated sugar, the 1/4 cup flour, and the cinnamon. Cut in the 1/2 cup butter until mixture resembles coarse crumbs.
5 Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease a 13x9x2-inch baking pan; set aside.
6 Roll the dough into a 24x16-inch rectangle. Sprinkle with filling, apple, and nuts. Roll up from long side, jelly-roll style. Pinch to seal edge.
7 Prepare Caramel Syrup. Pour into baking pan. Cut dough, crosswise, into 12 rolls and place, cut sides down, into prepared pan. Cover and let rolls rise until nearly doubled (about 45 minutes).
8 Bake, uncovered, in a 350 degree F oven for 40 minutes or until lightly browned and rolls sound hollow when lightly tapped. (Place baking sheet under baking pan to catch any drips.) Invert onto serving plate while warm. Makes 12 rolls.

CARAMEL SYRUP
In a saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup packed brown sugar and 1/4 cup corn syrup. Cook and stir until sugar melts. Remove from heat.

Nutrition Facts
Calories 687, Total Fat 29 g, Saturated Fat 14 g, Cholesterol 76 mg, Sodium 544 mg, Carbohydrate 100 g, Total Sugar 50 g, Fiber 4 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 11%, Iron 24%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:47 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 26 2011
This fish and shrimp stew is often served over crostini or toast. With less than 200 calories per serving, it makes a great diet lunch or light dinner.


Total Time: 30 mins
Servings: Makes 4 servings.

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Ingredients
8 oz. fresh or frozen skinless cod or sea bass fillets 6 oz. fresh or frozen peeled and deveined shrimp 1/3 cup chopped onion2 stalks celery, sliced1/2 tsp. bottled minced garlic (1 clove) 2 tsp. olive oil1 cup reduced-sodium chicken broth 1/4 cup dry white wine or reduced-sodium chicken broth 1 14-1/2-oz. can no-salt-added diced tomatoes, drained 1 8-oz. can no-salt-added tomato sauce 1 tsp. dried oregano, crushed1/4 tsp. salt 1/8 tsp. ground black pepper 1 Tbsp. snipped fresh parsley
Directions
1 Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1-1/2-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.
2 In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.
3 Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley. Makes 4 servings.

Nutrition Facts
Calories 165, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 87 mg, Sodium 459 mg, Carbohydrate 12 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:46 am   |  Permalink   |  0 Comments  |  Email
Friday, November 25 2011
Give leftover turkey new life by mixing it into this fresh pasta dish, which is flavored with capers, Parmesan cheese, and flat leaf parsley.


Prep Time: 10 mins
Total Time: 20 mins
Servings: 4 servings

SEE MORE LADIES' HOME JOURNAL RECIPES
Ingredients
3/4 pounds linguine 4 tablespoons unsalted butter 1/3 cup rinsed and drained bottled capers 3 tablespoons freshly squeezed lemon juice 2 cups bite-size roast turkey meat 1/2 cup fresh flat-leaf parsley leaves1 tablespoon extra-virgin olive oil1/2 cup freshly fine grated Parmigiano-Reggiano cheese
Directions
1 Bring to a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.
2 Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes. Add 1/2 cup pasta water and the juice to skillet; bring to a simmer.
3 Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes. Remove pan from heat and stir in parsley and oil; salt and pepper to taste. Serve pasta sprinkled with cheese. Makes 4 servings.

Nutrition Facts
Calories 630, Total Fat 22.5 g, Saturated Fat 11 g, Cholesterol 96 mg, Sodium 966 mg, Carbohydrate 67 g, Fiber 3 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:45 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 24 2011
This hearty meatless stew is comfort food for a wintery day.


Prep Time: 30 mins
Total Time: 30 mins
Servings: 4 servings (1 1/2 cups each)

SEE MORE BETTY CROCKER RECIPES
Ingredients
1/2 cup 1-inch pieces uncooked vermicelli or small pasta shells (2 ounces) 4 teaspoons extra-virgin olive oil2 medium onions, chopped (1 cup)1/2 medium green bell pepper, chopped 1 medium zucchini, cut lengthwise in half, then thinly sliced (about 1 1/2 cups) 1 can diced tomatoes with garlic, oregano and basil, undrained (14.5 ounces) 1 can beef or vegetable broth (14 ounces)1 teaspoon Italian seasoning 1 can red kidney beans, rinsed and drained (15 to 16 ounces) 2 tablespoons chopped fresh parsley
Directions
1 Cook and drain vermicelli as directed on package; cover to keep warm.
2 Meanwhile, spray 4-quart Dutch oven with cooking spray. Add 1 teaspoon of the oil; heat over medium-high heat. Add onions and bell pepper; cook 5 minutes, stirring occasionally.
3 Stir in zucchini, tomatoes, broth and Italian seasoning. Heat to boiling over high heat. Stir in kidney beans; return just to boiling. Reduce heat to medium; cook 10 minutes.
4 Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.

Nutrition Facts
Calories 270 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 820mg; Total Carbohydrate 46g (Dietary Fiber 10g, Sugars 7g); Protein 14g. Daily Values: Vitamin A 20%; Vitamin C 35%; Calcium 10%; Iron 25%. Exchanges: 3 Starch; 0 Other Carbohydrate; 1 Vegetable; 0 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 2 1/2.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:44 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 23 2011
This recipe will win you many accolades with its bright, luscious sauce.


Prep Time: 15 mins
Total Time: 25 mins
Servings: 4

SEE MORE PREGO ITALIAN SAUCE RECIPES
Ingredients
5 1/2 cups Prego® Chunky Garden Tomato, Onion and Garlic Italian Sauce 1/4 cup vodka 1/3 cup chopped fresh basil leaves 1/4 tsp. crushed red pepper 1/2 cup heavy cream 9 cups medium tube-shaped pasta (penne), cooked and drained Grated Parmesan cheese
Directions
1 Heat the sauce, vodka, basil and pepper in a 3-quart saucepan over medium heat until the mixture comes to a boil. Remove from the heat and stir in the cream.
2 Put the pasta in a large serving bowl. Pour the sauce mixture over the pasta. Toss to coat.
3 Sprinkle with the cheese.
 
Posted by: Send a Meal AT 09:38 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 22 2011
ingredients
1 1/2
gallons water (24 cups)
1 1/2
cups pure maple syrup or maple-flavored syrup
1
cup coarse salt
3/4
cup packed brown sugar
1
8 - 10 pound turkey (not self-basting)
Cooking oil

directions
1. For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.
2. Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours.
3. Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.
4. Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving. Makes 12 servings.
from the test kitchen
Tip The test kitchen found that a 10-quart stockpot worked best to hold the turkey and brining mixture.
nutrition facts (Maple-Brined Turkey)
Servings Per Recipe 12, Calories 280, Protein (gm) 36, Carbohydrate (gm) 7, Fat, total (gm) 11, Cholesterol (mg) 101, Saturated fat (gm) 3, Sodium (mg) 1250, Calcium (DV %) 40, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:34 pm   |  Permalink   |  Email
Monday, November 21 2011
 Don't go to a restaurant for this classic Italian favorite. With just 30 minutes preparation time, this breaded chicken, cheese, tomatoes and herb dish can be on the table in less than an hour.


Prep Time: 30 mins
Total Time: 55 mins
Servings: Makes 4 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1/3 cup chopped onion1 clove garlic, minced1 tablespoon butter or margarine1 14-1/2-ounce can diced tomatoes, undrained1/2 teaspoon sugar1/8 teaspoon salt Dash black pepper 1/4 cup snipped fresh basil 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)1/3 cup seasoned fine dry bread crumbs 3 tablespoons grated Parmesan cheese 1/2 teaspoon dried oregano, crushed 1 beaten egg2 tablespoons milk 3 tablespoons olive oil or cooking oil1/4 cup shredded mozzarella cheese (1 ounce) 1 tablespoon grated Parmesan cheese
Directions
1 For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2 Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3 In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4 Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.

VEAL PARMIGIANA
Prepare as above, except substitute 1 pound boneless veal sirloin steak or boneless veal leg round steak, cut 1/2-inch thick for the chicken breast halves. Cut meat into 4, serving-size pieces and pound to 1/4-inch thickness as above.

CREAMY TOMATO CHICKEN PARMIGIANA
Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.Nutrition Facts per 3 ounces chicken + 1/3 cup sauce: 418 cal., 24 g total fat (9 g sat. fat), 152 mg chol., 715 mg sodium, 15 g carbo., 1 g fiber, 34 g pro.Daily Values: 11% vit. A, 24 % vit. C, 19% calcium, 11% iron.Exchanges: 1 Vegetable, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 4 Fat

Nutrition Facts
Calories 379, Total Fat 20 g, Saturated Fat 6 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 2 g, Cholesterol 137 mg, Sodium 711 mg, Carbohydrate 15 g, Total Sugar 5 g, Fiber 1 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 24%, Calcium 18%, Iron 11%. Exchanges: Vegetable 1, Other Carbohydrate .5, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 12:33 pm   |  Permalink   |  Email
Sunday, November 20 2011
Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor.


Prep Time: 45 mins
Total Time: 3 hrs 30 mins
Servings: 12 servings, 3 ounces each, plus plenty of leftovers

SEE MORE EATINGWELL RECIPES
Ingredients
1 10- to 12-pound turkey2 tablespoons canola oil 2 tablespoons chopped fresh parsley, plus 3 sprigs1 tablespoon chopped fresh sage, plus 3 sprigs 1 tablespoon chopped fresh thyme, plus 3 sprigs 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 1/2 pounds shallots, peeled and halved lengthwise, divided 1 tart green apple, quartered3 cups water, plus more as needed
Directions
1 Position rack in lower third of oven; preheat to 475 degrees F .
2 Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
3 Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
4 Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350 degrees and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165 degrees F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
5 Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Make Cider Gravy (recipe follows). Let the turkey rest for 20 minutes. Remove the string and carve.

Nutrition Facts
Calories 155, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 63 mg, Sodium 115 mg, Protein 25 g, Potassium 258 mg. Exchanges: Lean Meat 3.5
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:32 pm   |  Permalink   |  Email
Saturday, November 19 2011
Try this lightened version of a favorite side-dish casserole recipe. Mix the beans with lower sodium soup and yogurt and top with a mixture of bread crumbs and sauteed onions.


Prep Time: 15 mins
Total Time: 40 mins
Servings: 5 side-dish servings

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
2 9-ounce packages frozen French-style green beans1/3 cup chopped onion2 teaspoons margarine3 tablespoons fine dry bread crumbs 1 10-3/4-ounce can lower-sodium condensed cream of mushroom soup 1/4 cup plain fat-free yogurt2 tablespoons diced pimento 1/8 teaspoon pepper
Directions
1 Cook the green beans according to the package directions, except omit salt. Drain well.
2 Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.
3 In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.
4 Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

Nutrition Facts
Calories 121, Total Fat 6 g, Saturated Fat .5 g, Cholesterol 3 mg, Sodium 330 mg, Carbohydrate 15 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 11%, Vitamin C 22%, Calcium 11%, Iron 7%. Exchanges: Starch .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 12:31 pm   |  Permalink   |  Email
Friday, November 18 2011
Patrick Dunlea was booted off Top Chef Season 5's first episode because his salmon and bok choy were lackluster and his black-rice noodles were mushy. Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.


Anson Smart
Prep Time: 45 mins
Total Time: 45 mins
Servings: 6

SEE MORE FOOD & WINE RECIPES
Ingredients
4 cups low-sodium chicken broth 2 cups water 1/4 cup mirin 1/4 cup low-sodium soy sauce 1/4 cup rice wine vinegar2 tablespoons minced fresh ginger 2 garlic cloves, minced1 teaspoon sugar8 ounces rice vermicelli, broken into 4-inch lengths 2 tablespoons vegetable oil6 center-cut salmon fillets with skin, about 6 ounces each Salt 1 pound baby bok choy, cut into thin wedges 2 scallions, thinly sliced
Directions
1 In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
2 Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
3 In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
4 Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.
 
Posted by: Send a Meal AT 12:29 pm   |  Permalink   |  Email
Thursday, November 17 2011
Use your favorite beer to flavor the creamy cheese base for this main-dish sausage soup.


Total Time: 45 mins
Servings: Makes 4 to 6 main-dish servings (7 cups).

SEE MORE MIDWEST LIVING RECIPES
Ingredients
2 tablespoons butter or margarine1 medium onion, finely chopped (1/2 cup)1 medium carrot, coarsely shredded (1/2 cup)3 large shallots, chopped 1 14-ounce can vegetable broth or 1-3/4 cups vegetable stock1/3 cup all-purpose flour1 cup whole milk, half-and-half or light cream 1 teaspoon caraway seeds, crushed 1/4 teaspoon ground black pepper 10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and 1 12-ounce can beer or 12-ounce bottle ale
Directions
1 In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
2 In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Nutrition Facts
Calories 737, Total Fat 54 g, Saturated Fat 25 g, Cholesterol 162 mg, Sodium 1633 mg, Carbohydrate 25 g, Fiber 1 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 61%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:25 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, November 16 2011
Chorizo is a fresh sausage that can be mild or spicy-hot. It can be found in Mexican markets or major grocery stores. This toss-together dinner in a bowl is packed with lively flavor.


Total Time: 40 mins
Servings: Makes 6 main-dish servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1 pound uncooked chorizo or hot Italian sausage 2 cloves garlic, minced3 14-ounce cans chicken broth or vegetable broth2 cups bottled salsa 1 to 2 canned chipotle peppers in adobo sauce, drained and finely chopped 1 teaspoon dried oregano, crushed 1 teaspoon ground cumin 10 ounces dried vermicelli or angel hair pasta 1 cup chopped zucchini (1 small)2/3 cup shredded mozzarella or asadero cheese 1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley Fresh cilantro sprigs (optional)
Directions
1 Remove casing from chorizo, if present. Crumble chorizo. In a 4-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.
2 Stir broth, salsa, chipotle pepper, oregano, and cumin into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in vermicelli and zucchini. Simmer, uncovered, for 2 to 3 minutes more or until vermicelli is tender but still firm, stirring occasionally. Remove Dutch oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro.
3 Transfer to a warm serving dish. Sprinkle with the remaining 1/3 cup mozzarella cheese. If desired, garnish with additional cilantro. Makes 6 main-dish servings.

Nutrition Facts
Calories 621, Total Fat 36 g, Saturated Fat 14 g, Cholesterol 82 mg, Sodium 2129 mg, Carbohydrate 43 g, Fiber 3 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 14%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:24 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, November 15 2011
 Prove you know your ABCs by making these Amazing Bacon Cheeseburger tacos for a back-to-school family dinner!


Prep Time: 25 mins
Total Time: 25 mins
Servings: 6

SEE MORE OLD EL PASO RECIPES
Ingredients
1 pound lean (at least 80%) ground beef1 medium onion, chopped (1/2 cup)1 package (1 ounce) Old El Paso® 40% less-sodium taco seasoning mix 2/3 cup water 1/2 cup Old El Paso® Cheese 'n Salsa dip (from 15-ounce jar) 1 box (7.4 ounces) Old El Paso® hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas) 1-1/2 cups shredded lettuce1 large tomato, seeded and chopped (1 cup)6 slices bacon, crisply cooked, crumbled
Directions
1 In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed.
2 Heat taco shells and tortillas as directed on box.
3 Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.

TIP:
Can't find the Cheese 'n Salsa dip? Try 4 ounce Mexican prepared cheese product, cubed, or another soft cheese that melts easily. If you prefer less spice, use regular prepared cheese product.

Nutrition Facts
1 Serving (2 Tacos): Calories 350 (Calories from Fat 160), Total Fat 18g (Saturated Fat 6g, Trans Fat 1g), Cholesterol 55mg; Sodium 950mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 2g), Protein 19g; Percent Daily Value: Vitamin A 8.00%; Vitamin C 4.00%; Calcium 6.00%; Iron 15.00%; Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 2
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:54 am   |  Permalink   |  0 Comments  |  Email
Monday, November 14 2011
 Roast turkey is often the centerpiece of Thanksgiving celebrations. This recipe helps cooks prepare a moist bird stuffed with flavor.


Servings: Makes 12 to 14 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1-1/2 cups sliced celery (3 stalks) 1 cup chopped onion (1 large)1/2 cup butter or margarine1 Tbsp. snipped fresh sage or 1 tsp. poultry seasoning or ground sage 1/2 tsp. salt 1/4 tsp. freshly ground pepper 12 cups dry bread cubes 3/4 to 1 cup chicken broth1 10- to 12-lb. turkey 2 Tbsp. olive oil Small red cooking apples (optional) Fresh herb sprigs (optional)
Directions
1 Preheat oven to 325 degrees F. For stuffing, in a large skillet cook celery and onion in hot butter over medium heat for 3 minutes or until tender. Remove from heat. Stir in sage and black pepper. Place dry bread cubes in a large bowl; add onion mixture. Drizzle with enough of the chicken broth to moisten, tossing lightly to combine.
2 Remove neck and giblets from the turkey. Rinse the inside of the turkey; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity of the turkey. Pull the neck skin to the back; fasten with a skewer. Lightly spoon more stuffing into the body cavity. (Place any remaining stuffing in a casserole; cover and chill. If desired, for a moister stuffing, drizzle with additional broth. Bake stuffing in casserole alongside turkey about 45 minutes or until heated through.) Tie legs to tail with 100%-cotton kitchen string or tuck the ends of the drumsticks under the band of skin across the tail. Twist the wing tips under the back.
3 Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; season with additional salt and pepper. Insert an oven-going meat thermometer into the center of one of the inside thigh muscles, making sure the bulb does not touch bone. Cover turkey loosely with foil. Roast turkey for 2-1/2 hours.
4 Cut the string or band of skin between the drumsticks so the thighs will cook evenly. Uncover; roast for 45 minutes to 1-1/4 hours more or until meat thermometer registers 180 degrees F and an instant-read thermometer inserted in stuffing registers at least 165 degrees F. Remove turkey from oven. Cover; let stand for 15 minutes before carving. If desired, serve on a platter garnished with small apples and herb sprigs. Makes 12 to 14 servings.

Nutrition Facts
Calories 436, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 123 mg, Sodium 425 mg, Carbohydrate 20 g, Fiber 1 g, Protein 40 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:18 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 13 2011
Feta cheese adds new flavor to the Mediterranean Meatballs used in this quick-and-easy main dish.


Prep Time: 20 mins
Total Time: 25 mins
Servings: 6 servings

SEE MORE DIABETIC LIVING RECIPES
Ingredients
1 6-ounce carton plain low-fat yogurt1/3 cup chopped, seeded cucumber2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed 1 clove garlic, mincedDash salt Nonstick cooking spray1/2 recipe cooked Mediterranean Meatballs (24) 3 large whole wheat pita bread rounds, split in half horizontally 3 large plum tomatoes, thinly sliced crosswise1/2 cup crumbled reduced-fat feta cheese (2 ounces)
Directions
1 In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.
2 Preheat broiler. Line a very large baking sheet with foil; lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack; cover meatballs with foil to keep warm.
3 Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the 1/4 cup reserved roasted red pepper from the Mediterranean Meatballs recipe. Makes 6 servings (1/2 a pita and 4 meatballs each).

Nutrition Facts
Calories 266, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 52 mg, Sodium 596 mg, Carbohydrate 26 g, Fiber 4 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 12 2011
Serve this 30-minute meal as a healthy brunch. The pumpkin and orange juice provide a good dose of antioxidants.


Total Time: 30 mins
Servings: 8 servings

SEE MORE HEART-HEALTHY LIVING RECIPES
Ingredients
2 cups all-purpose flour2 tablespoons brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1 1/2 cups fat-free milk 1 cup canned pumpkin1/2 cup refrigerated or frozen egg product, thawed 2 tablespoons cooking oil Nonstick cooking spray1 recipe Orange Syrup 1 orange, peeled and sectioned (optional)
Directions
1 In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of flour mixture.
2 In another medium bowl combine the milk, pumpkin, egg product, and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
3 Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook about 2 minutes more or until golden brown. Serve warm with Orange Syrup and, if desired, orange sections.
4 Orange Syrup: In a small saucepan stir together 1 cup orange juice, 2 tablespoons honey, 2 1/2 teaspoons cornstarch, and 1/4 teaspoon ground cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.

Nutrition Facts
Calories 220, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 1 mg, Sodium 348 mg, Carbohydrate 39 g, Total Sugar 13 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 17%, Iron 13%. Exchanges: Fruit .5, Starch 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 08:41 pm   |  Permalink   |  0 Comments  |  Email
Friday, November 11 2011
Ingredients
2 tablespoons Chinese five-spice powder 1 tablespoon plus 1 teaspoon dark brown sugar 1 teaspoon garlic powder 3/4 teaspoon kosher salt 2 tablespoons soy sauce 2 teaspoons rice vinegar 1 teaspoon Asian sesame oil 1/4 teaspoon crushed red pepper flakes2-1/2 pounds boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat2 tablespoons vegetable oil; more for the grill 3 tablespoons chopped cilantro
Directions
1 Mix the five-spice powder, the 1 tablespoon sugar, the garlic powder, and the salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and remaining 1 teaspoon sugar.
2 Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly.
3 Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 minutes for large thighs or 4 to 5 minutes for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 minutes longer for large thighs or 4 to 5 minutes for medium and small thighs.
4 Move the thighs to a serving dish. Drizzle with about half of the soy mixture, sprinkle with the cilantro, and toss to coat. Let rest 4 to 5 minutes, tossing once or twice. Serve hot, warm, or at room temperature, with the remaining soy mixture passed at the table.

VARIATIONS
To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 minutes first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 minutes as dark grill marks form, until cooked through, 12 to 15 minutes total
 
Posted by: Send a Meal AT 10:47 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 10 2011
While lo mein gets its name from the kind of Chinese noodle traditionally used in the dish, other noodles, including angel hair pasta and vermicelli, easily can be substituted in this slow cooker special.


Servings: Makes: 6 servings

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Ingredients
1-1/2 pounds boneless pork shoulder 2 medium onions, cut into wedges 2 cups frozen sliced carrots 1 12-ounce jar teriyaki glaze 1 cup thinly bias-sliced celery 1 8-ounce can sliced water chestnuts, drained 1 5-ounce can sliced bamboo shoots, drained 1 teaspoon grated fresh ginger 1 6-ounce package frozen snow pea pods 1 cup broccoli florets 9 ounces dried curly thin egg noodles 1/4 cup cashews
Directions
1 Trim fat from pork. Cut pork into 3/4-inch pieces. Combine pork, onions, frozen carrots, teriyaki glaze, celery, water chestnuts, bamboo shoots, and ginger in a 3-1/2 or 4-quart slow cooker.
2 Cover; cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in frozen pea pods and broccoli. Cover and cook for 10 to 15 minutes more or until pea pods are crisp-tender.
4 Meanwhile, cook noodles according to package directions; drain. Serve pork mixture over noodles. Sprinkle each serving with cashews.
5 Makes: 6 servings

Nutrition Facts
Calories 509, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 73 mg, Sodium 2274 mg, Carbohydrate 66 g, Fiber 6 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 35%, Calcium 13%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:32 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 09 2011
From Betty's Soul Food Collection... Get ready, get set, done! In just a few minutes, you can turn last night's leftover chicken into tonight's scrumptious dinner, complete with rich, creamy sauce and tender dumplings.


Prep Time: 10 mins
Total Time: 30 mins
Servings: 4 servings

SEE MORE BETTY CROCKER RECIPES
Ingredients
1 1/2 cups fat-free (skim) milk 1 cup frozen peas and carrots 1 cup cut-up cooked chicken1 can condensed creamy chicken mushroom soup (10 3/4 ounces) 1 cup Bisquick Heart Smart® mix 1/3 cup fat-free (skim) milk Paprika, if desired
Directions
1 In 3-quart saucepan, heat 1 1/2 cups milk, the frozen peas and carrots, chicken and soup to boiling.
2 In small bowl, stir together Bisquick® mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3 Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts
Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 35mg; Sodium 950mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 11g); Protein 18g. Daily Values: Vitamin A 70%; Vitamin C 2%; Calcium 30%; Iron 10%. Exchanges: 1 Starch; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1 1/2 Lean Meat; 1/2 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:31 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 08 2011
A perfect appetizer recipe that costs just over $2 per serving. The combination of sour cream, chili lime cream and tilapia is ready in under 30 minutes.


Total Time: 20 mins
Servings: Serves 4.

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Ingredients
1 lb. fresh tilapia or cod fillets1/2 tsp. chili powder 1 lime, halved1/2 cup sour cream1/2 tsp. garlic powder 8 6-inch tostada shells 2 cups shredded cabbage mix1 avocado, halved, seeded, peeled, and sliced (optional) 1 cup cherry tomatoes, quartered (optional) Bottled hot pepper sauce (optional)
Directions
1 Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
2 Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

Nutrition Facts
Calories 278, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 67 mg, Sodium 303 mg, Carbohydrate 17 g, Total Sugar 2 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin C 25%, Calcium 7%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:43 am   |  Permalink   |  0 Comments  |  Email
Monday, November 07 2011
To prepare this main dish recipe, a pocket is cut all the way through the fish that encases semi-soft garlic and herb cheese.


Prep Time: 20 mins
Total Time: 34 mins
Servings: Makes 6 servings.

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Ingredients
6 6-oz. fresh or frozen skinless salmon fillets1 lemon1 5.2-oz. container semisoft cheese with garlic and herbs Sea salt or salt 1 cup soft bread crumbs (about 1-1/2 slices) 1/3 cup freshly shredded Parmesan cheese (1-1/2 oz.) 1/4 cup butter, melted2 Tbsp. pine nuts, toasted
Directions
1 Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425 degrees F. Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 inch from one edge, cut a pocket taking care not to cut all the way through the fish. (If fillet is thin, cut into the fish at an angle.) Spoon cheese mixture into pockets. Season fish with salt. Place in shallow baking pan. Set aside.
2 In small bowl combine bread crumbs, Parmesan cheese, butter, and pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges. Makes 6 servings.

Nutrition Facts
Calories 537, Total Fat 40 g, Saturated Fat 17 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 8 g, Cholesterol 125 mg, Sodium 561 mg, Carbohydrate 7 g, Total Sugar 1 g, Fiber 1 g, Protein 38 g. Daily Values: Vitamin C 34%, Calcium 10%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:27 pm   |  Permalink   |  0 Comments  |  Email
Sunday, November 06 2011
Before you bake this zingy soup in its pumpkin bowl, you must first pick the perfect pumpkin. Select one without blemishes or cracks, and with a flat bottom so it won't tip as you serve.


Prep Time: 30 mins
Total Time: 1 hr 50 mins
Servings: Makes 8 to 10 side-dish servings

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Ingredients
1 7- to 8-pound pumpkin 3 14-ounce cans chicken broth2 apples, (such as Cortland), peeled, cored, and coarsely chopped1 carrot, chopped2 teaspoons grated fresh ginger 1 teaspoon curry powder 1/2 teaspoon ground cumin 6 slices turkey bacon 1/4 cup chopped onion2 tablespoons sugar 1 cup croutons
Directions
1 Slice off the top fourth of the pumpkin with a large sharp knife; set aside. Scoop out seeds and stringy pulp. Replace top of pumpkin. Place pumpkin on a 15x10x1-inch baking pan. Bake in a 375 degree F oven for 50 to 60 minutes or until flesh can be scooped out easily. (Pumpkin will not be tender at this point.) Cool slightly for easier handling. Scoop out and reserve pumpkin flesh, leaving about a 3/4-inch thickness of flesh on pumpkin walls. Cut flesh into chunks (you should have about 4 cups). Do not remove any flesh from bottom of shell. Discard pumpkin top.
2 Combine the 4 cups pumpkin flesh, broth, apples, carrot, ginger, curry powder, and cumin in a large pot. Bring to boiling; reduce heat. Cover; simmer for 10 to 12 minutes or until vegetables are tender. Blend or process mixture, a third at a time, in a blender or food processor until smooth. Place pumpkin shell in a 3-quart casserole. Pour soup into shell. Bake, uncovered, in a 375 degree F. oven for 20 minutes.
3 Meanwhile, cook bacon in a skillet until crisp. Remove and drain, reserving 1 tablespoon drippings in skillet. Cook onion and sugar in reserved drippings until onion is tender. Finely crumble bacon. Stir bacon and croutons into skillet. Sprinkle bacon mixture over soup in pumpkin. Makes 8 to 10 side-dish servings (about 8 cups).

MAKE AHEAD TIP
If desired, discard pumpkin shell. Cover and chill precooked pumpkin up to 24 hours. Continue as above except do not bake in shell.

Nutrition Facts
Calories 118, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 7 mg, Sodium 678 mg, Carbohydrate 17 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 29%, Vitamin C 11%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:28 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 05 2011
This beef is so tender you almost can cut it with a fork. Smother it in the mushroom-cream sauce and serve it for a dinner party with special friends.


Prep Time: 20 mins
Total Time: 30 mins
Servings: 2 to 4 servings

SEE MORE MIDWEST LIVING RECIPES
Ingredients
1 tablespoon olive oil2, 1-1/2-inch-thick beef tenderloin steaks (8 ounces each) Salt and pepper 2 cups sliced fresh mushrooms2 green onions, thinly sliced1/3 cup brandy 1 cup whipping cream
Directions
1 In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degree F oven for 10 to 13 minutes for medium-rare doneness (145 degree F).
2 For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don't ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.
3 To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.

Nutrition Facts
Calories 476, Total Fat 35 g, Saturated Fat 18 g, Cholesterol 152 mg, Sodium 112 mg, Carbohydrate 3 g, Fiber 0 g, Protein 26 g. Daily Values: Vitamin A 18%, Vitamin C 3%, Calcium 5%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:26 am   |  Permalink   |  0 Comments  |  Email
Friday, November 04 2011
If you're craving a hot bowl of soup, this healthy and easy to make recipe will be in your bowl in less than 30 minutes.


Servings: Serves 4.

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Ingredients
2 medium red potatoes, chopped 1 14-oz. can reduced-sodium chicken broth 3 cups small broccoli florets2 cups milk3 Tbsp. all-purpose flour 2 cups smoked Gouda cheese, shredded (8 oz.) 2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach) Additional Gouda cheese, shredded (optional)
Directions
1 In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.
2 In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Divide among shallow serving bowls. Top with greens and additonal cheese. Serves 4.

Nutrition Facts
Calories 365, Total Fat 18 g, Saturated Fat 11 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 74 mg, Sodium 782 mg, Carbohydrate 28 g, Total Sugar 10 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 125%, Calcium 59%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:25 am   |  Permalink   |  Email
Thursday, November 03 2011
Three German favorites--sausage, caraway seeds, and beer--star in this easy-to-fix and delicious-to-eat soup.


Prep Time: 20 mins
Total Time: 37 mins
Servings: 6 (about 1-1/3 cups each) servings
SEE MORE DIABETIC LIVING RECIPES
Ingredients
12 ounces uncooked bulk turkey sausage8 ounces fresh mushrooms, sliced 1 medium onion, chopped1 stalk celery, chopped1 teaspoon caraway seeds, crushed 1/4 teaspoon ground black pepper 1-3/4 cups less-sodium beef stock 1/2 cup light beer or non-alcoholic beer2 medium potatoes, cubed1 cup small broccoli florets2 cups shredded cabbage1-1/2 cups fat-free milk
Directions
1 In a 4-quart Dutch oven, cook sausage, mushrooms, onion, and celery over medium heat until sausage is browned, stirring to break up sausage as it cooks. Drain off fat.
2 Add caraway seeds and pepper to sausage mixture in Dutch oven. Add beef stock and beer; bring to boiling. Add potatoes. Cover and simmer for 10 minutes. Add broccoli. Cover and simmer about 5 minutes more or until potatoes and broccoli are tender.
3 Stir cabbage and milk into sausage-broccoli mixture. Cook for 2 to 3 minutes or just until cabbage is tender and soup is heated through.

Nutrition Facts
Calories 179, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 44 mg, Sodium 522 mg, Carbohydrate 16 g, Total Sugar 6 g, Fiber 3 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 56%, Calcium 12%, Iron 9%. Exchanges: Vegetable 1, Starch 1, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:39 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 02 2011
 In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delicious frozen squash puree. And they're baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast.


Prep Time: 30 mins
Total Time: 40 mins
Servings: 4 servings
SEE MORE EATINGWELL RECIPES
Ingredients
2 teaspoons extra-virgin olive oil 1/2 cup chopped onion12 ounces 93%-lean ground beef2 tablespoons all-purpose flour1 tablespoon tomato paste 1 cup reduced-sodium beef broth6 ounces baby spinach, chopped3/4 teaspoon salt, divided 1/2 teaspoon garlic powder, divided 2 12-ounce packages frozen winter squash puree, thawed 1/3 cup finely shredded Parmesan cheese
Directions
1 Position rack in upper third of oven; preheat broiler.
2 Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
3 Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.
4 Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.

TIP:
Equipment: Four 10-ounce broiler-safe ramekins

Nutrition Facts
Calories 336, Total Fat 13 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Cholesterol 70 mg, Sodium 708 mg, Carbohydrate 26 g, Fiber 5 g, Protein 29 g, Potassium 421 mg. Daily Values: Vitamin A 175%, Vitamin C 50%, Calcium 15%. Exchanges: Starch 1,Vegetable 1,Lean Meat 2,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:06 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 01 2011
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

 Directions
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Posted by: Send a Meal AT 10:17 am   |  Permalink   |  0 Comments  |  Email
Monday, October 31 2011
Ingredients

3 tablespoons ketchup $
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses $
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper $
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces $
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips
Preparation

1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.
Cooking Light  
Posted by: Send a Meal AT 10:11 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 30 2011
From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.


Prep Time: 10 mins
Total Time: 1 hr 50 mins
Servings: 4 servings

Ingredients
Chicken
2 cups buttermilk 2 packages ranch dressing mix (1 ounce each) 1 cut-up whole chicken (3 to 3 1/2 pound) Cooking spray
Breading
1 pouch Betty Crocker® cornbread & muffin mix (6.5 ounces) 1 teaspoon paprika 1 teaspoon pepper 1/2 teaspoon seasoned salt 1/8 teaspoon ground red pepper (cayenne) Fresh parsley sprigs for garnish, if desired
Directions
1 In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
2 Heat oven to 425 degrees F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
3 Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Garnish with parsley sprigs.

TIP:
High Altitude (3500-6500 ft): No change.

Nutrition Facts
Calories 610 (Calories from Fat 210); Total Fat 23g (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 135mg; Sodium 1770mg; Total Carbohydrate 51g (Dietary Fiber 0g, Sugars 18g); Protein 49g. Daily Values: Vitamin A 10%; Vitamin C 2%; Calcium 25%; Iron 20%. Exchanges: 2 Starch; 1 Other Carbohydrate; 1/2 Low-Fat Milk; 0 Vegetable; 5 Lean Meat; 1 Fat. Carbohydrate Choices: 3 1/2.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: AT 03:00 pm   |  Permalink   |  Email
Saturday, October 29 2011
A colorful garnish of cheese, green onions, and crumbled bacon tops this thick and cheesy potato soup recipe.


Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: Makes 5 to 6 servings

Ingredients
2 large baking potatoes (about 8 ounces each)6 tablespoons thinly sliced green onion (3) 3 tablespoons butter 3 tablespoons all-purpose flour 2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill 1/4 teaspoon salt 1/4 teaspoon black pepper 4 cups milk1-1/4 cups shredded American cheese (5 ounces) 4 slices bacon, crisp-cooked, drained, and crumbled
Directions
1 Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
2 In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
3 Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
4 Makes 5 to 6 servings (5 1/2 cups)

Nutrition Facts
Calories 377, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 67 mg, Sodium 801 mg, Carbohydrate 26 g, Fiber 1 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 43%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 03:01 pm   |  Permalink   |  0 Comments  |  Email
Friday, October 28 2011
Cream of chicken and mushroom soup combines with chicken, noodles and parmesan cheese to make a delicious, family-friendly dinner in just 25 minutes.


Prep Time: 15 mins
Total Time: 25 mins
Servings: 4

Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup 1/2 cup milk1/8 tsp. ground black pepper 1/3 cup grated Parmesan cheese 2 cups cubed cooked chicken or turkey 3 cups medium egg noodles, cooked and drained Chopped fresh parsley
Directions
1 Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbing, stirring occasionally. Sprinkle with the parsley before serving.


Pantry Essentials
Campbell's Tomato Soup
It's great with grilled cheese and in recipes too! Add a can of Campbell's tomato soup in your next batch of chili! It's amazing what soup can do. 
Posted by: Send a Meal AT 09:47 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 27 2011
For a fast and delicious meal, try our tasty Fajita-style quesadilla recipe. It is perfect for a weeknight dinner or a luncheon with friends.


Total Time: 15 mins
Servings: 8
SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1/2 of a medium red or green sweet pepper, seeded and cut into bite-size strips 1/2 of a medium onion, halved and thinly sliced1 fresh serrano pepper, halved, seeded, and cut into thin strips 2 teaspoons vegetable oil 4 6-inch white corn tortillas Nonstick cooking spray 1/2 cup shredded Monterey Jack cheese (2 ounces) 2 thin slices tomato, halved crosswise1 tablespoon snipped fresh cilantro Light dairy sour cream (optional) Cilantro and Lime Wedges (optional)
Directions
1 In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
2 Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
3 Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.

Nutrition Facts
Calories 61, Total Fat (g)4 Saturated Fat (g)1, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)1, Cholesterol (mg)6, Sodium (mg)41, Carbohydrate (g)5, Total Sugar (g)1, Fiber (g), 1Protein (g)2, Vitamin C (DV%)19, Calcium (DV%)6, Iron (DV%)1
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:58 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, October 26 2011
To save a dish, be sure to use an ovenproof skillet when making this 30-minute recipe. Add the pasta, sauce, and cheese to the sauteed sausage, peppers, and onions and bake in the skillet until hot and bubbly.


Prep Time: 10 mins
Total Time: 30 mins
Servings: 8 servings
SEE MORE FAMILY CIRCLE RECIPES
Ingredients
1 pound rotini pasta or penne 3/4 pound hot Italian sausage 2 sweet red peppers 1 large onion (see Note)1 tablespoon olive oil 1 jar (26 ounces) marinara sauce 2 cups shredded Italian four-cheese blend
Directions
1 Heat oven to 450 F. Cook pasta following package directions. Drain.
2 While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion for a total of 4 cups. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.
3 Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. Note: Buy precut peppers and onions in the supermarket produce aisle to save prep time.



How to Make Pasta Sauce Jarred pasta sauces have come a long way, but, still, none of them hold a candle to homemade. If you've been relying on jarred stuff because you don't think you have the time or skills to learn how ...
Nutrition Facts
Calories 446, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 37 mg, Sodium 1037 mg, Carbohydrate 54 g, Fiber 5 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:38 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, October 25 2011
Lots of vegetables and brown rice make this a healthy side dish or a light meatless main dish.


Servings: 6 servings
SEE MORE PARENTS RECIPES
Ingredients
3 large eggs Vegetable cooking spray 2 tablespoons vegetable oil 3 garlic cloves, minced 1 teaspoon grated ginger 2 cups small broccoli florets 1 cup shredded or matchstick carrots 1/2 cup sliced celery 1/2 cup sliced red pepper 1 cup sliced snow peas 1 yellow squash, cut in half lengthwise and sliced1/2 cup vegetable or chicken broth2 tablespoons soy sauce 4 cups cold, cooked brown rice 4 green onions, thinly sliced
Directions
1 In a small bowl, whisk eggs with 2 tablespoons water. Coat a large nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat and scramble eggs. Transfer eggs to a clean bowl and set aside.
2 Wipe skillet clean and add oil. Heat over medium-high heat, add garlic and ginger, and cook 30 seconds. Add broccoli, carrots, celery and red pepper, and stir-fry for 2 minutes. Add snow peas and yellow squash and cook 2 minutes more. Stir in broth and soy sauce and simmer for 3 minutes, until vegetables are crisp-tender. Stir in brown rice, green onions, and scrambled eggs. Reduce heat to low and warm through, about 5 minutes.

Nutrition Facts
Calories 274, Total Fat 9 g, Carbohydrate 40 g, Fiber 6 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 8.4%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Monday, October 24 2011
Golden mushroom soup makes a simple and tasty sauce for tender sauteed pork chops.


Prep Time: 5 mins
Total Time: 25 mins
Servings: 4
SEE MORE CAMPBELL'S RECIPES
Ingredients
1 tbsp. vegetable oil 4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup 1/4 cup water
Directions
1 Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
2 Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
 
Posted by: Send a Meal AT 11:48 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 23 2011
Chuck roast, potatoes, celery and carrots simmer to tenderness in the slow-cooker with an Italian-inspired tomato sauce made special with Campbell's® Condensed Tomato Soup.


Prep Time: 10 mins
Total Time: 10 hrs 10 mins
Servings: 6
SEE MORE CAMPBELL'S RECIPES
Ingredients
4 medium potatoes, cut into quarters (about 4 cups)2 cups fresh or thawed frozen whole baby carrots 1 stalk celery, cut into 1-inch pieces (about 3/4 cup) 1 medium Italian plum tomato, diced 1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds)1/2 tsp. ground black pepper 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 1/2 cup water 1 tbsp. chopped roasted garlic * or chopped fresh garlic 1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed 1 tsp. vinegar
Directions
1 Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.
2 Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables.
3 Cover and cook on LOW for 10 to 11 hours** or until the beef is fork-tender and the vegetables are tender.
4 *To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350 degrees F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.
5 **Or on HIGH for 5 to 6 hours.

TIP:
For thicker gravy, mix 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Remove the beef and vegetables from the cooker. Stir the flour mixture into the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.



 
Posted by: Send a Meal AT 11:47 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 22 2011
Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be outside raking the leaves from the garden, getting it ready for what's ahead, than slaving over the stove.


Prep Time: 20 mins
Total Time: 5 hrs 20 mins
Servings: 6 servings

Ingredients
6 bone-in chicken thighs, skin removed, trimmed of fat 2 pounds sweet potatoes, peeled and cut into spears 1/2 pound white button mushrooms, thinly sliced 6 large shallots, peeled and halved 4 cloves garlic, peeled 1 cup dry white wine2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 tablespoons white-wine vinegar
Directions
1 Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.

TIP:
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.



How to Microwave a Sweet Potato When it comes to "fast food" that's also healthy and nutritious, it's hard to beat the convenience of zapping a sweet potato in the microwave. Yet knowing how to microwave a sweet potato might seem ...
Nutrition Facts
Calories 285, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 50 mg, Sodium 519 mg, Carbohydrate 35 g, Fiber 5 g, Protein 17 g, Potassium 866 mg. Daily Values: Vitamin A 430%. Exchanges: Starch 2,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:45 am   |  Permalink   |  0 Comments  |  Email
Friday, October 21 2011
Ingredients
Nonstick cooking spray 1 1-pound loaf frozen whole wheat bread dough, thawed 12 ounces lean ground beef1/2 cup chopped onion (1 medium)1/2 cup bottled salsa 1-1/2 cups chopped tomatoes (2 medium)1/2 cup shredded cheddar cheese (2 ounces) 1/2 to 1 cup shredded lettuce and/or spinach1 cup baked tortilla chips, coarsely crushed Light dairy sour cream and/or bottled salsa (optional)
Directions
1 Lightly coat a 12- to 13-inch pizza pan with nonstick cooking spray. Pat dough evenly into prepared pan, building up edges slightly. (If dough is hard to pat out, allow to rest for 10 minutes.) Prick crust all over with a fork. Bake in a 425 degrees oven for 12 minutes.
2 Meanwhile, in a large skillet cook the ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in the 2/3 cup salsa. Top partially baked crust with meat mixture. Bake for 5 minutes more. Sprinkle with tomatoes and cheese. Bake for 2 to 3 minutes more or until cheese melts.
3 To serve, top with lettuce and tortilla chips. If desired, serve with sour cream and/or additional salsa.
 
Posted by: Send a Meal AT 11:44 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 20 2011
Adding dumplings to a slow cooker stew is a cinch when you use purchase gnocchi. These Italian dumplings blend beautifully with the chicken, parsnips, and sweet potatoes in the sage-seasoned broth.


Servings: 8 servings

Ingredients
3 pounds bone-in chicken thighs, skin removed 2 large carrots, peeled and cut into 1/2-inch coins 2 ribs celery, trimmed and cut into 1/2-inch pieces 3 medium-size parsnips, peeled and cut into 1/2-inch coins 1 large sweet potato (about 1 pound), peeled and cut into 1-inch cubes 4 scallions, trimmed and chopped 1 quart chicken broth 1/2 teaspoon dried sage leaves 1/4 teaspoon salt 1/4 teaspoon ground black pepper1 package (1.1 pounds) shelf-stable fully cooked gnocchi (dumplings) 2 tablespoons cornstarch mixed with 1/4 cup cool water Hot sauce, to taste
Directions
1 Place chicken in a 6-quart slow cooker. Top with carrots, celery, parsnips, sweet potato and scallions. Cover with chicken broth and 1 cup water; season with sage, salt and pepper.
2 Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.
3 After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high. Add gnocchi, cover and cook for 10 minutes. Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones.
4 Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot. Cover and cook 10 to 20 minutes, until thickened slightly. Add hot sauce to taste before serving.

Nutrition Facts
Calories 362, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 72 mg, Sodium 881 mg, Carbohydrate 45 g, Fiber 4 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 01:09 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, October 19 2011
Ingredients
1 lb. ground beef1 clove garlic, minced 1 can (10 3/4 oz.) Campbell's® Condensed Vegetable Soup 1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup 1 tbsp. Worcestershire sauce 2 cups water 3 tbsp. butter 3/4 cup milk 2 cups instant mashed potato flakes or buds
Directions
1 Cook beef and garlic in 10" skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
2 Stir beef, vegetable soup, 1/2 can mushroom soup and Worcestershire in 12 x 8" shallow baking dish.
3 Heat remaining soup, water and butter in 2-qt. saucepan over high heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes around outer edge of casserole.
4 Bake at 400 degrees F. for 20 min. or until hot.
 
Posted by: Send a Meal AT 01:07 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, October 18 2011
Plum, orange, and anise flavor this chicken dinner recipe.


Servings: 6 servings

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
3/4 cup plum sauce 1/3 cup orange juice1/4 cup orange marmalade 2 tablespoons quick-cooking tapioca 1/4 teaspoon anise seeds, crushed 2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs 2-1/4 cups water 1 tablespoon orange marmalade 1 10-ounce package quick-cooking couscous 1/4 teaspoon salt Orange peel strips and orange slices (optional)

How to Cook Couscous Since couscous is an ingredient better known in international cuisine than American, some people think of it as "exotic" and shy away from learning how to cook couscous. But this granular pasta with ...
Directions
1 For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.
2 Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.
3 In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices. Makes 6 servings.

Nutrition Facts
Calories 501, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 157 mg, Sodium 652 mg, Carbohydrate 62 g, Total Sugar 8 g, Fiber 2 g, Protein 44 g. Daily Values: Vitamin C 21%, Calcium 4%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:56 am   |  Permalink   |  0 Comments  |  Email
Monday, October 17 2011
Shrimp and vegetables are stir-fried to perfection in this five-ingredient, 15-minute main dish. You'd never guess this popular entree is a low-calorie and low-fat dish.


Total Time: 15 mins
Servings: Makes 4 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1 12-ounce package frozen peeled, deveined shrimp 1/3 cup bottled stir-fry sauce 1/4 cup pineapple-orange, orange, or apple juice Nonstick cooking spray 3 cups assorted fresh stir-fry vegetables (from produce department)
Directions
1 Thaw shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl combine stir-fry sauce and juice; set aside.
2 Coat an unheated nonstick wok or large skillet with nonstick cooking spray. (Add oil during cooking, if necessary.) Preheat wok over medium-high heat. Add vegetables; stir-fry for 3 to 5 minutes or until crisp-tender. Remove vegetables from wok. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Push shrimp to side of wok.
3 Add sauce mixture to wok. Return vegetables to wok. Toss gently to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings.

Nutrition Facts
Calories 119, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 131 mg, Sodium 666 mg, Carbohydrate 11 g, Fiber 2 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 05:06 pm   |  Permalink   |  0 Comments  |  Email
Sunday, October 16 2011
Invite your Halloween goblins in for an especially ghoulish treat before they head out to trick-or-treat.


Prep Time: 15 mins
Total Time: 20 mins
Servings: 8

SEE MORE PREGO ITALIAN SAUCE RECIPES
Ingredients
24 sliced blanched almonds Red liquid or paste food coloring 2 pkg. (about 9 ounces each) refrigerated fully cooked breaded chicken strips (about 24)1 egg, slightly beaten 1 jar (24 ounces) Prego® Traditional Italian Sauce
Directions
1 Heat the oven to 400 degrees F. Brush the almonds with the food coloring to coat. Set them aside to dry for about 10 minutes
2 Place the chicken strips on a baking sheet. Brush the narrow end of the chicken strips with egg and press almonds on the egg wash to attach. Bake for 5 minutes or until hot.
3 Pour the sauce in a 2-quart saucepan over medium heat. Cook until it's hot and bubbling, stirring occasionally. Arrange the chicken on a serving platter. Serve with the sauce for dipping.
TIP:

Easy Substitution: Substitute frozen fully cooked breaded chicken strips for the refrigerated chicken strips. Increase the bake time to 10 minutes.
 
Posted by: Send a Meal AT 03:17 pm   |  Permalink   |  0 Comments  |  Email
Saturday, October 15 2011
Cozy up to a hearty stew with a delicious pumpkin flavor twist.


Prep Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6 servings

SEE MORE BETTY CROCKER RECIPES
Ingredients
Stew 4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces1/4 cup Original Bisquick® mix 1 tablespoon vegetable oil 2 1/2 cups 1-inch cubes pumpkin or Hubbard squash 1 teaspoon pumpkin pie spice 2 medium potatoes, cut into 1-inch cubes 1 medium onion, chopped (1/2 cup)1 can (14.5 oz) Italian-style stewed tomatoes, undrained 1 3/4 cups Progresso® chicken broth (from 32-oz carton) Chopped fresh parsley or pumpkin pie spice, if desired Dumplings 1 1/2 cups Original Bisquick® mix 1/2 cup milk
Directions
1 Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
2 Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
3 Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.
HIGH ALTITUDE (3500-6500 FT):

No change.

Nutrition Facts
Calories 380 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1.5g); Cholesterol 60mg; Sodium 1010mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 9g); Protein 27g. Daily Values: Vitamin A 50%; Vitamin C 15%; Calcium 15%; Iron 20%. Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:36 am   |  Permalink   |  0 Comments  |  Email
Friday, October 14 2011
Vitamin C-rich sweet peppers add low-carb flavor as well as volume to this slightly spicy dish. For more heat, use hot turkey Italian sausage links rather than mild.
SERVINGS: 6 (about 1-1/2-cup) servings
CARB GRAMS PER SERVING: 11


Nutrition Facts Per Serving:
Servings: 6 (about 1-1/2-cup) servings
Calories204
Total Fat (g)11
Saturated Fat (g)3
Cholesterol (mg)50
Sodium (mg)691
Carbohydrate (g)11
Fiber (g)3
Protein (g)16
Diabetic Exchanges
Vegetables (d.e.)2
Medium-fat Meat (d.e.)2

4 uncooked turkey Italian sausage links (about 1 pound)
1 tablespoon olive oil
2 cloves garlic, minced
4 medium red, green, and/or yellow sweet peppers, seeded and cut into thin strips
1 large onion, thinly sliced and separated into rings
1 14-1/2-ounce can no-salt-added diced tomatoes, undrained
1-1/2 teaspoons dried Italian seasoning, crushed
1/4 teaspoon crushed red pepper (optional)
1/4 cup shredded Parmesan cheese (1 ounce)
1. In a 12-inch nonstick skillet, cook sausage links over medium heat for 5 to 8 minutes or until browned, turning frequently. Reduce heat to medium-low. Cover and cook about 10 minutes more or until juices run clear. Transfer sausage links to a cutting board; thinly bias slice sausage links. Set aside.
2. Add the olive oil to the same skillet. Increase heat to medium. Add the garlic and cook for 30 seconds. Add the sweet peppers and onion; cook about 5 minutes or until crisp tender, stirring occasionally.
3. Add the sausage slices, undrained tomatoes, Italian seasoning, and, if desired, crushed red pepper to the skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sprinkle with Parmesan cheese to serve. Makes 6 (about 1-1/2-cup) servings 
Posted by: Send a Meal AT 10:11 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 13 2011
If sour cream or dill is not a family favorite, serve the sour cream mixture on the side rather than in the stroganoff. This quick pasta dish is ready in 30 minutes.


Total Time: 30 mins
Servings: Makes 4 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1/2 cup light dairy sour cream 1/4 teaspoon dried dillweed 1 pound boneless beef top round steak, trimmed and cut into thin bite-size strips* 1 tablespoon cooking oil 1 small onion, cut into 1/2-inch-thick slices1/2 teaspoon bottled minced garlic (1 clove) 3 cups dried wide noodles (6 ounces) 3 cups broccoli florets 3 tablespoons all-purpose flour 1 14-ounce can beef broth 3 tablespoons tomato paste 1 teaspoon Worcestershire sauce Ground black pepper
Directions
1 In a small bowl, stir together sour cream and dillweed; set aside.
2 In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
3 Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
4 Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.
5 *Tip: Partially freeze beef for easier slicing.

Nutrition Facts
Calories 440, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 96 mg, Sodium 513 mg, Carbohydrate 45 g, Total Sugar 4 g, Fiber 4 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 104%, Calcium 11%, Iron 28%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:19 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 12 2011
This classic French stew is typically an all-day cooking process, but we use a few shortcuts to deliver a delicious meal in a fraction of the time.


Prep Time: 15 mins
Servings: Serves 6

SEE MORE THE FOOD CHANNEL RECIPES
Ingredients
12 ounces sweet Italian sausage2 tablespoons olive oil 1 1/2 cups diced onion1/2 cup diced red bell pepper 1 tablespoon minced garlic 1 (store-bought) rotisserie-style chicken, chicken meat separated from skin and bones 1 (28-oz.) can diced tomatoes, drained 3 (15 1/2-oz.) cans white beans, rinsed and drained 2 cups low-sodium chicken broth 1 teaspoon dried thyme1 teaspoon dried rosemary 1 teaspoon dried sage 1 teaspoon dried oregano1/2 teaspoon kosher salt 1/4 teaspoon black pepper1 bay leaf
Directions
1 Heat oil in a large pot over medium heat, add the sausage and cook until browned, stirring to break up the sausage as it cooks.
2 Add the onion, red bell pepper, and garlic; cook until softened, about 5 minutes, stirring often.
3 Add the chicken, tomatoes, beans, broth and seasonings to pot. Bring to a boil; reduce heat and simmer for 20 minutes, stirring occasionally.
4 Serve ladled into bowls with crusty French bread, if desired.

Nutrition Facts
Calories 574, Total Fat 25.1 g, Saturated Fat 6.5 g, Cholesterol 108.4 mg, Sodium 2020.8 mg, Carbohydrate 48.1 g, Fiber 12.1 g, Protein 52.4 g, Sugar 8.6g Daily Values: Vitamin A 25%, Vitamin C 80%, Calcium 25%, Iron 30%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:11 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, October 11 2011
Kids will love this beef and potato pie, seasoned with Sloppy Joe mix. You'll love that we tossed vegetables in and made it a 30 minute meal.


Prep Time: 10 mins
Total Time: 30 mins
Servings: 6 servings

SEE MORE PARENTS RECIPES
Ingredients
2 large potatoes (about 1-1/2 pounds), peeled and cubed1 pound ground round 1 packet (1.31 ounces) Sloppy Joe mix 1 can (15 ounces) tomato sauce 1 box (10 ounces) frozen peas and carrots 1/4 cup water 1/4 cup milk 1 tablespoon butter 1/2 teaspoon salt 1 can (8.75 ounces) corn, drained
Directions
1 Heat broiler. In a saucepan, combine potatoes with salted water to cover. Heat to boiling, reduce heat and cook 13 minutes or until softened. Drain.
2 Meanwhile, in a nonstick skillet, cook ground meat over high heat until browned. Drain. Add Sloppy Joe mix, tomato sauce, frozen vegetables, and the water. Heat to boiling. Reduce heat to medium and cook 5 minutes.
3 In medium bowl, mash cooked potatoes with milk, butter, and salt. Stir in corn. Place mashed potatoes in a resealable plastic bag with a large star tip. Divide meat mixture among 6 1-cup ramekins and pipe potatoes on top. Place ramekins on a baking pan and broil 5 minutes.

Nutrition Facts
Calories 287, Total Fat 15 g, Carbohydrate 31 g, Fiber 3 g, Protein 16 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:09 pm   |  Permalink   |  0 Comments  |  Email
Monday, October 10 2011
Apple juice concentrate, low-fat buttermilk, and mayo make a creamy dressing in this quick, main-dish salad recipe.


Prep Time: 15 mins
Total Time: 24 mins
Servings: Makes 4 servings.

SEE MORE DIABETIC LIVING RECIPES
Ingredients
1/2 cup buttermilk 2 tablespoons low-fat mayonnaise dressing 1 tablespoon frozen apple juice concentrate or frozen orange juice concentrate, thawed 1 teaspoon Dijon-style mustard 1 green onion, finely chopped 1 teaspoon snipped fresh sage or thyme, or 1/4 teaspoon dried sage or thyme, crushed Salt Ground black pepper2 boneless pork loin chops (about 12 ounces total), cut 3/4 inch thick2 teaspoons olive oil 2 teaspoons snipped fresh sage or thyme, or 1 teaspoon dried sage or thyme, crushed 1/4 teaspoon salt 1/4 teaspoon ground black pepper8 cups torn mixed salad greens 2 medium pears or apples, thinly sliced1/4 cup toasted, broken walnuts (optional) Fresh sage leaves (optional)
Directions
1 For dressing, in a small bowl, stir together buttermilk, mayonnaise dressing, apple or orange juice concentrate, mustard, green onion, and the 1 teaspoon snipped sage or 1/4 teaspoon dried sage. Season to taste with salt and pepper.
2 Preheat broiler. Trim fat from chops. Brush chops with oil. Stir together the 2 teaspoons snipped sage or 1 teaspoon dried sage, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Sprinkle sage mixture evenly over all sides of chops; rub in with your fingers. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes or until done (160 degrees F) and juices run clear, turning once halfway through broiling. Slice chops.
3 To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens; drizzle with dressing. If desired, sprinkle with walnuts and garnish with fresh sage leaves. Makes 4 servings.
MAKE-AHEAD HINT

Dressing may be made and chilled up to 24 hours ahead.
Posted by: Send a Meal AT 01:08 pm   |  Permalink   |  0 Comments  |  Email
Sunday, October 09 2011
Chicken Cacciatore
The red wine and white wine vinegar give this chicken-and-veggie combo a tantalizing tang. Besides great flavor, this recipe delivers a whopping 242 percent of the vitamin A you need in a day.
SERVINGS: 4 servings (2 pieces chicken with 1-2/3 cups vegetable sauce mixture each)
CARB GRAMS PER SERVING: 30
Rated : 12345 by 5 people



Nutrition Facts Per Serving:
Servings: 4 servings (2 pieces chicken with 1-2/3 cups vegetable sauce mixture each)
Calories407
Total Fat (g)13
Saturated Fat (g)3
Monounsaturated Fat (g)7
Polyunsaturated Fat (g)2
Cholesterol (mg)109
Sodium (mg)600
Carbohydrate (g)30
Total Sugar (g)11
Fiber (g)6
Protein (g)32
Vitamin C (DV%)58
Calcium (DV%)12
Iron (DV%)20
Diabetic Exchanges
Other Carbohydrates (d.e.)1
Vegetables (d.e.)2.5
Lean Meat (d.e.)4
Fat (d.e.)2
1/3 cup all-purpose flour
2 pounds chicken thighs and/or drumsticks, skinned (8 pieces)
1/4 teaspoon kosher salt or sea salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 small carrots, peeled and cut crosswise into thirds
3 stalks celery, cut crosswise into quarters
1 medium onion, coarsely chopped
8 cloves garlic, peeled and thinly sliced
1/4 cup tomato paste
1 cup reduced-sodium chicken broth
1 cup dry red wine or cranberry juice
2 tablespoons white wine vinegar
6 medium plum tomatoes, coarsely chopped
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons freshly grated Parmesan cheese
2 tablespoons snipped fresh flat-leaf parsley
1. Spread flour in a shallow dish. Season chicken pieces with the salt and pepper. Dip chicken in the flour, turning to coat evenly and gently shaking off excess.
2. In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken pieces; cook about 6 minutes or until browned, turning occasionally.
3. Remove chicken from Dutch oven; set aside. Drain off fat, reserving 2 tablespoons in the Dutch oven. Add carrots, celery, onion, and garlic. Cook about 5 minutes or just until onion is tender, stirring occasionally.
4. Stir in tomato paste. Add broth, wine, and vinegar; bring to boiling. Add tomatoes and thyme. Return chicken to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 60 to 70 minutes or until chicken and vegetables are tender.
5. To serve, place chicken, vegetables, and cooking juices on a  
Posted by: Send a Meal AT 01:06 pm   |  Permalink   |  0 Comments  |  Email
Saturday, October 08 2011
Put together dinner in the morning, and come home to this slow-cooked and savory coq au vin with mushrooms, onions and dry red wine.


Prep Time: 10 mins
Total Time: 8 hrs 10 mins
Servings: 6

SEE MORE CAMPBELL'S RECIPES
Ingredients
1 pkg. (10 ounces) sliced mushroom (about 3 3/4 cups) 1 bag (16 ounces) frozen whole small white onion1 sprig fresh rosemary leaves 2 lb. skinless, boneless chicken breast halves and/or thighs, cut into 1-inch strips1/4 cup cornstarch 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup 1 cup Burgundy or other dry red wine Hot mashed or oven-roasted potato
Directions
1 Place the mushrooms, onions, rosemary and chicken into a 3 1/2-quart slow cooker.
2 Stir the cornstarch, soup and wine in a small bowl. Pour over the chicken and vegetables.
3 Cover and cook on LOW for 8 to 9 hours*. Remove and discard the rosemary. Serve the chicken mixture with the mashed potatoes.
4 *Or on HIGH for 4 to 5 hours.
 
Posted by: AT 01:04 pm   |  Permalink   |  0 Comments  |  Email
Friday, October 07 2011
This five-ingredient pasta recipe combines noodles and pancetta in a simple egg and Pecorino Romano cheese sauce that can be prepared in less than 30 minutes.


Prep Time: 5 mins
Total Time: 17 mins
Servings: 6 servings

SEE MORE FAMILY CIRCLE RECIPES
Ingredients
1 pound spaghetti 8 ounces pancetta or 8 slices thick-cut bacon, diced 2 large eggs 2 large egg yolks 1-1/4 cups (5 ounces) freshly grated Pecorino Romano cheese Salt and freshly ground black pepper, to taste
Directions
1 Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente.
2 While the pasta is cooking, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 6 minutes. Remove all but 1 tablespoon of the fat.
3 Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta to the skillet of pancetta and toss to combine.
4 In a large bowl, whisk the eggs with the egg yolks. Turn off the heat under the skillet, add the eggs and 1 cup of the cheese, and toss thoroughly to combine. Add the reserved pasta water as needed to thin the sauce to the desired consistency. Season with salt and a generous amount of black pepper.
5 Serve immediately with the remaining 1/4 cup cheese sprinkled on top.

Nutrition Facts
Calories 250, Total Fat 17 g, Saturated Fat 8 g, Cholesterol 174 mg, Sodium 801 mg, Carbohydrate 58 g, Fiber 2 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:03 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 06 2011
Cook this low-fat chicken casserole in your microwave. It's a quick and easy yet totally satisfying family meal.


Servings: 6 servings

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Ingredients
1 jar (16 ounces) spicy black bean dip 1 can (10 ounces) mild enchilada sauce 2 cooked chicken breasts (12 ounces total) or 2 pouches (6 ounces each) fully cooked fajita-seasoned grilled chicken strips12 small corn tortillas 1 cup grated taco-flavored cheese

How to Make Enchiladas Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. ...
Directions
1 In a medium-size bowl, blend bean dip and enchilada sauce. Place 1 cup of the sauce in a second bowl. Remove skin from chicken (if needed); cut into strips. Add to sauce in second bowl. Spread 1-1/2 cup of the remaining sauce on bottom of a 13 x 9 x 2-inch baking dish.
2 Wrap tortillas in damp paper towels and microwave for 1 minute. Spread 1/4 cup of the chicken mixture in a thin strip down center of each tortilla. Roll up. Transfer to dish in 2 rows of 6 enchiladas. Top with remaining sauce; sprinkle with cheese.
3 Cover with plastic wrap, venting a corner. Microwave on 60% power for 12 minutes, rotating halfway through.

Nutrition Facts
Calories 347, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 65 mg, Sodium 1069 mg, Carbohydrate 35 g, Fiber 7 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 05 2011
Crispy fried fresh sage leaves make a delicious garnish for this meatless main dish. The cheese ravioli is coated with a simple sauce of melted butter and fresh sage and thyme.


Prep Time: 5 mins
Total Time: 20 mins
Servings: Makes 6 servings.

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Ingredients
2 packages (9 ounces each) refrigerated or frozen cheese ravioli 1 tablespoon olive oil 12 whole fresh sage leaves 6 tablespoons butter 2 tablespoons coarsely chopped fresh sage 1/2 teaspoon chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons chopped fresh flat-leaf parsley
Directions
1 Cook ravioli following package directions. Drain.
2 Meanwhile, heat oil in medium-size skillet over high heat. Add sage leaves; fry about 1 minute on each side or until lightly crisped. Transfer to paper toweling.
3 In same skillet, melt butter over medium-high heat, letting butter brown slightly. Stir in chopped sage, thyme, salt and pepper.
4 Place ravioli on serving platter. Pour herb butter over top. Sprinkle with chopped parsley. Garnish with fried sage leaves. Serve immediately. Makes 6 servings.

Nutrition Facts
Calories 274, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 54 mg, Sodium 381 mg, Carbohydrate 21 g, Fiber 1 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 07:55 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 04 2011
The classic pairing of mild split peas and rich ham come together in a delicious slow-cooker version.


Prep Time: 15 mins
Total Time: 10 hrs 15 mins
Servings: servings (1 1/2 cups each)

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Ingredients
7 cups water 1 package dried split peas (2 1/4 cups), sorted and rinsed (16 ounces) 1 teaspoon salt 1/4 teaspoon pepper 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups) 2 medium stalks celery, finely chopped (1 cup)1 medium onion, chopped (1/2 cup)1 ham bone, 2 pounds ham shanks or 2 pounds smoked pork hocks
Directions
1 Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham.
2 Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.
3 Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.
TIP:

High Altitude (3500-6500 ft) No changes.

Nutrition Facts
Calories 175 (Calories from Fat 20); Total Fat 5g (Saturated Fat 1g); Cholesterol 15mg; Sodium 320mg; Total Carbohydrate 34g (Dietary Fiber 12g); Protein 16g. Daily Values: Iron 12%. Exchanges: 1 Starch; 3 Vegetable; 1 Very Lean Meat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 08:36 am   |  Permalink   |  0 Comments  |  Email
Monday, October 03 2011
Pour cider gravy over slices of this lovely stuffed pork loin roast and pass any extra. Apple slices that have been sauteed in butter are a delicious accompaniment.


Servings: 8 servings

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Ingredients
3 tablespoons butter 3 pounds apples peeled, cored, each cut in 12 wedges1 large onion, finely chopped1 rib celery, finely chopped (1/4 cup)2 slices white bread, toasted and crumbled (about 1 cup) 1/4 cup shelled pistachios1/2 teaspoon dried sage 1/2 teaspoon dried thyme 3/4 teaspoon salt 1/2 teaspoon black pepper 1 egg, lightly beaten1 center-cut pork loin roast (about 3 pounds)4 teaspoons all-purpose flour 3/4 cup apple cider 3/4 cup chicken broth1 tablespoon cider vinegar
Directions
1 Heat oven to 450 degrees F.
2 Heat 2 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; cook 7 to 8 minutes, until tender but still firm. Remove apples with slotted spoon to a plate.
3 In same skillet, heat remaining butter. Add onion and celery; cook 10 to 12 minutes, until softened.
4 Toss together one-third cooked apples, the onion mixture, bread, nuts, sage and thyme in large bowl. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. When cool, stir in egg.
5 Set pork, fat side up, on cutting board (remove string if tied). Make long, deep incision lengthwise into side of loin to open like a book; stop 1/2 to 3/4 inch from other side.
6 Spread meat out flat. Season inside and outside with 1/4 teaspoon salt, 1/4 teaspoon black pepper. Spread stuffing over meat. Fold meat back over. Tie roll at 1-1/2-inch intervals. Set, fat side down, on rack in roasting pan.
7 Roast in 450 degrees F oven 20 minutes. Lower heat to 350 degrees F. Roast 50 to 60 minutes or until internal temperature of meat is 160 degrees F. Remove to platter; cover loosely with foil.
8 Remove any fat from pan juices. Place pan over medium heat. Sprinkle with flour; cook, stirring, 1 minute. Add cider, broth and vinegar. Bring to a boil; cook, stirring occasionally, until reduced to about 1-1/4 cups gravy, about 5 minutes. Strain gravy into serving bowl. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
9 Gently reheat remaining sauteed apple slices.
10 Remove string from roast. Slice meat. Serve with apples and gravy.

Nutrition Facts
Calories 462, Total Fat 25 g, Saturated Fat 10 g, Cholesterol 142 mg, Sodium 430 mg, Carbohydrate 20 g, Fiber 2 g, Protein 38 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:06 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 02 2011
Lean ground beef and fat-free half-and-half lower the fat in these meatballs. Serve them as an appetizer or with noodles for dinner.

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Ingredients
4 pieces firm white bread, cubed 1 cup fat-free half-and-half, divided 1 large egg, beaten1 pound lean ground beef1/4 cup dry plain bread crumbs 1 tablespoon grated onion1 teaspoon salt 1/4 teaspoon each nutmeg and pepper 2 teaspoons butter 1 jar (12 ounces) or 1-1/2 cups homestyle beef gravy Lingonberry sauce or red currant jam, optional
Directions
1 Heat oven to 350 degrees F. In a large bowl, combine bread, 1/2 cup half-and-half, and the egg. Let soak 5 minutes. Mash bread mixture with a fork and add all remaining ingredients except the butter and gravy. Mix together and shape into mini meatballs. Melt butter in a nonstick saucepan over medium-high heat. Add meatballs in batches, browning on all sides. Transfer finished meatballs to a baking dish. Mix in 1/4 cup gravy, cover, and bake 20 minutes.
2 Meanwhile, in a saucepan, over medium heat combine remaining gravy and remaining 1/2 cup half-and-half. Bring just to a boil, then reduce heat to low and simmer, covered, for 10 minutes. Serve meatballs with creamy gravy, and lingonberry sauce, if desired. Leftovers can be stored in the freezer for up to 1 month.
NOTE

Serve over egg noodles with a side of cooked vegetables and you've got a meal.

Nutrition Facts
Calories 190, Total Fat 11 g, Carbohydrate 11 g, Fiber 0 g, Protein 10 g. Daily Values: Calcium 0%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:04 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 01 2011
Peas and barley make a good side dish for the chicken in this dinner recipe.


Prep Time: 10 mins
Total Time: 40 mins
Servings: 4 servings plus leftovers

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Ingredients
2 tablespoons light soy sauce 2 teaspoons honey 2 teaspoons spicy brown mustard 6 skinless bone-in chicken thighs, about 5 ounces each 3/4 cup barley 1 can (141/2 ounces) chicken broth with roasted vegetables and herbs1/2 cup frozen peas 1/4 teaspoon salt 1/8 teaspoon black pepper
Directions
1 Heat oven to 375 degrees. Coat a baking dish with nonstick cooking spray.
2 In a small bowl, whisk together the soy sauce, honey and mustard. Place the chicken thighs in the prepared baking dish. Brush the thighs with half of the soy sauce mixture. Bake at 375 degrees for 15 minutes. Brush the chicken with the remaining soy sauce mixture and bake for an additional 15 minutes.
3 While the chicken is baking, prepare the barley following package directions, substituting the chicken broth for water. Stir in the peas, salt and pepper during the last 5 minutes.
4 Serve 4 pieces of chicken with the barley. Makes 4 servings plus leftovers.

Nutrition Facts
Calories 350, Total Fat 10 g, Cholesterol 81 mg, Sodium 987 mg, Carbohydrate 35 g, Fiber 7 g, Protein 28 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 06:54 am   |  Permalink   |  0 Comments  |  Email
Friday, September 30 2011
Forget takeout! You can make this quick Thai dinner at home. Light coconut milk makes this chicken and vegetable dinner low-fat.


Total Time: 15 mins
Servings: 5 servings

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Ingredients
Boil-in-bag brown rice 1 tablespoon cornstarch 1 tablespoon fish sauce (or use soy sauce) 1 tablespoon water 3 garlic cloves, minced and divided 1-1/4 pounds chicken-breast tenders4 teaspoons canola oil, divided 3/4 cup sliced green onions 2 teaspoons grated ginger 1/2 cup light coconut milk 1 tablespoon lime juice 2 teaspoons sugar 1 teaspoon Tabasco green sauce, optional Cilantro, optional
Directions
1 Prepare rice according to package directions and keep warm.
2 Combine cornstarch, fish sauce, the water, and one minced garlic clove in a shallow bowl. Toss mixture with chicken tenders, coating evenly. Heat 2 teaspoons oil in a large nonstick skillet on medium-high. Add chicken and cook 3 minutes per side. Remove chicken from pan. Heat remaining oil in pan and saute green onions for a minute. Add the remaining garlic and the ginger and cook another minute.
3 Return chicken to pan for 1 to 2 minutes, or until it's cooked. Stir in coconut milk, lime juice, sugar, and, if you're using it, green sauce. Cook about a minute until heated through. Serve over brown rice with chopped cilantro, if using.

Nutrition Facts
Calories 280, Total Fat 7 g, Carbohydrate 24 g, Fiber 2 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:52 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 29 2011
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.


Prep Time: 40 mins
Total Time: 40 mins
Servings: 4 servings

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Ingredients
1/4 cup plus 2 teaspoons cornstarch, divided 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices 4 tablespoons extra-virgin olive oil, divided 2 large shallots, minced 1 teaspoon dried thyme 6 cups sliced cremini, or white mushrooms (about 10 ounces) 1/2 cup dry Marsala wine, (see Ingredient note) 1 cup vegetable broth, or reduced-sodium chicken broth 1 tablespoon tomato paste
Directions
1 Preheat oven to 300 degrees F.
2 Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
3 Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
4 Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
5 Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.
TIP:

Ingredient Note: Marsala, a fortified wine, is a flavorful and wonderfully economical addition to many sauces. An opened bottle can be stored in a cool, dry place for months - unlike wine, which starts to decline within hours of being uncorked.

Nutrition Facts
Calories 334, Total Fat 18 g, Saturated Fat 3 g, Monounsaturated Fat 12 g, Sodium 256 mg, Carbohydrate 25 g, Fiber 2 g, Protein 11 g, Potassium 562 mg. Daily Values: Calcium 25%, Iron 15%. Exchanges: Starch 1,Vegetable 1,Medium-Fat Meat 1,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:07 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 28 2011
To save a dish, be sure to use an ovenproof skillet when making this 30-minute recipe. Add the pasta, sauce, and cheese to the sauteed sausage, peppers, and onions and bake in the skillet until hot and bubbly.

Prep Time: 10 mins
Total Time: 30 mins
Servings: 8 servings

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Ingredients
1 pound rotini pasta or penne 3/4 pound hot Italian sausage2 sweet red peppers1 large onion (see Note)1 tablespoon olive oil 1 jar (26 ounces) marinara sauce 2 cups shredded Italian four-cheese blend
Directions
1 Heat oven to 450 F. Cook pasta following package directions. Drain.
2 While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion for a total of 4 cups. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.
3 Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving. Note: Buy precut peppers and onions in the supermarket produce aisle to save prep time.

Nutrition Facts
Calories 446, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 37 mg, Sodium 1037 mg, Carbohydrate 54 g, Fiber 5 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:00 am   |  Permalink   |  Email
Tuesday, September 27 2011
Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: return to this quick meal again and again.

Prep Time: 25 mins
Total Time: 25 mins
Servings: 4 servings, about 1 cup each

SEE MORE EATINGWELL RECIPES
Ingredients
8 ounces whole-wheat spaghetti 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 2 anchovies, minced (optional) 1/4 teaspoon crushed red pepper, or to taste 1 28-ounce can diced tomatoes1 6-ounce can chunk light tuna, drained and flaked 2 tablespoons thinly sliced fresh basil
Directions
1 Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
2 Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.

Nutrition Facts
Calories 349, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Cholesterol 27 mg, Sodium 33 mg, Carbohydrate 50 g, Fiber 9 g, Protein 22 g, Potassium 139 mg. Exchanges: Starch 3,Vegetable 1,Lean Meat 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:22 am   |  Permalink   |  0 Comments  |  Email
Monday, September 26 2011
ingredients
1
lb. ground beef
2
cups 1/2-inch pieces peeled pumpkin or winter squash
1
medium onion, coarsely chopped
1
15-oz. can black beans, rinsed and drained
1
cup frozen whole kernel corn
1
4-oz. can diced green chiles
1/2
tsp. salt
1/2
cup lower-sodium beef broth
1
3-oz. pkg. cream cheese, softened
1
8-1/2-oz. pkg. corn muffing mix
1
egg, lightly beaten
1/3
cup milk
1/3
cup Pumpkin Puree, or canned pumpkin
Jalapeño-Olive Relish (optional)

directions
1. Preheat oven to 400 degrees F. In large skillet cook ground beef, pumpkin, and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat. Stir in black beans, corn, chiles, and salt. Heat through. Stir in broth and cream cheese until blended. Transfer mixture to 2-1/2-quart baking dish.
2. In medium bowl stir together corn muffin mix, egg, milk, and Pumpkin Puree until just combined. Spoon over beef mixture.
3. Bake 20 minutes or until toothpick inserted into topper comes out clean. Serve with Jalapeño-Olive Relish.
4. Jalapeño-Olive Relish: In small bowl combine 1/4 cup halved pitted green olives; 1 to 2 jalapeño peppers,* sliced; 6 cherry tomatoes, quartered; and 1 to 2 tablespoons snipped fresh cilantro. Makes 6 servings.
*Hot chile peppers contain oils that can burn skin and eyes. When working with them, wear plastic or rubber gloves.
nutrition facts
Servings Per Recipe 6 servings Calories524 Total Fat (g)26 Saturated Fat (g)10, Cholesterol (mg)106, Sodium (mg)924, Carbohydrate (g)51, Fiber (g)7, Protein (g)25, Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:27 pm   |  Permalink   |  0 Comments  |  Email
Sunday, September 25 2011
Ingredients
1 Recipe Traditional Pizza Crust, unbaked (Recipe precedes.) 1/3 cup sweet hickory-smoke barbeque sauce 1 1/2 cups shredded mozzarella cheese, divided1 (6-ounce) package grilled chicken breast strips1/2 small red onion, thinly sliced3 tablespoons chopped fresh cilantro 3/4 cup shredded Italian five-cheese blend
Directions
1 Preheat oven to 450 degrees.
2 Spread barbeque sauce over prepared pizza crust; sprinkle with 1 cup mozzarella cheese. Top evenly with chicken, onion, and cilantro. Sprinkle with remaining mozzarella cheese and cheese blend.
3 Bake for 15 to 20 minutes, or until crust is lightly browned. 
Posted by: Send a Meal AT 12:54 pm   |  Permalink   |  0 Comments  |  Email
Saturday, September 24 2011
Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce.

Prep Time: 35 mins
Total Time: 35 mins
Servings: 4 servings, 1 1/2 cups each

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Ingredients
1 pound dry sea scallops, tough muscle removed (see Ingredient note) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 tablespoon extra-virgin olive oil 8 ounces whole-wheat angel hair pasta 1/2 cup white wine1/2 cup clam juice 2 teaspoons cornstarch 1/4 cup chopped garlic 3 tablespoons lemon juice 1 tablespoon capers, rinsed and chopped 2 teaspoons butter 2 tablespoons chopped fresh parsley
Directions
1 Put a large pot of water on to boil.
2 Sprinkle scallops on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate.
3 Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.
4 Whisk wine, clam juice and cornstarch in a small bowl until smooth.
5 Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
6 Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.
TIP:

Ingredient Note: We prefer cooking with "dry" sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition Facts
Calories 387, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 42 mg, Sodium 465 mg, Carbohydrate 50 g, Fiber 7 g, Protein 28 g, Potassium 514 mg. Daily Values: Vitamin C 25%. Exchanges: Starch 3,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:51 pm   |  Permalink   |  0 Comments  |  Email
Friday, September 23 2011
Spirals of lean flank steak encircle a luscious filling of spinach, dried tomatoes, Parmesan, and fresh basil.

Prep Time: 20 mins
Total Time: 32 mins
Servings: Makes 4 servings.

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Ingredients
1/4 cup dried tomatoes (not oil packed) 1 1-pound beef flank steak or top round steak, trimmed of separable fat1/8 teaspoon salt 1/8 teaspoon pepper 1 10-ounce package frozen chopped spinach, thawed and well drained 2 tablespoons grated Parmesan cheese 2 tablespoons snipped fresh basil
Directions
1 In a small bowl soak dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.
2 Meanwhile, score meat by making shallow diagonal cuts at 1-inch intervals in a diamond pattern on both sides. Place meat between 2 pieces of plastic wrap. Working from center to edges, pound with flat side of a meat mallet into 12x8-inch rectangle. Remove plastic wrap. Sprinkle meat with the salt and pepper.
3 Spread the spinach over the steak. Sprinkle with the softened tomatoes, Parmesan cheese, and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from 1 end. Cut between the toothpicks into eight 1-inch-thick slices.
4 Place slices, cut sides down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. [Allow or 12 to 16 minutes for medium (160 degrees F).] Before serving, remove the toothpicks. Makes 4 servings.

Nutrition Facts
Calories 213, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 47 mg, Sodium 303 mg, Carbohydrate 5 g, Fiber 3 g, Protein 28 g. Daily Values: Vitamin A 56%, Vitamin C 31%, Calcium 12%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:34 pm   |  Permalink   |  0 Comments  |  Email
Thursday, September 22 2011
Prepare part of this roast beef sandwich recipe ahead so it has time to chill, saving time later.

Prep Time: 30 mins
Total Time: 38 mins
Servings: 4 sandwiches

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1 6-1/2-ounce jar marinated artichoke hearts 1 7-ounce jar roasted red sweet peppers, drained and cut into strips (about 1 cup) 2/3 cup jalapeno-stuffed olives, sliced 1 medium onion, thinly sliced and separated into rings1 small clove garlic, minced 1 tablespoon snipped fresh parsley 1/8 teaspoon dried oregano, crushed 1/8 teaspoon ground cumin 4 sandwich rolls, such as pan cubano, bolillos, teleras (about 6-1/2x3 inches), hoagie buns, or two 8-inch Italian flat breads (focaccia), split in half horizontally 1 pound thinly sliced deli roast beef or roast pork8 ounces sliced provolone cheese 4 teaspoons olive oil
Directions
1 Drain artichokes, reserving marinade; thinly slice artichokes. Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Cover; chill 2 to 24 hours, tossing occasionally. If using focaccia, cut in half crosswise. Arrange marinated vegetables, meat, and cheese over bottom halves of rolls. Add tops of rolls.
2 Coat a very large skillet with 2 teaspoons of the oil. Heat skillet over medium heat for 2 to 3 minutes or until hot. Add 2 sandwiches. Cover sandwiches with foil; weight sandwiches with a large heavy skillet, bacon press, or foil-covered brick.
3 Cook over medium heat for 8 to 10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium-low, if necessary. Transfer to a serving plate. Keep warm. Repeat with remaining oil and sandwiches. Makes 4 sandwiches.

Nutrition Facts
Calories 834, Total Fat 32 g, Saturated Fat 13 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 2 g, Cholesterol 118 mg, Sodium 1588 mg, Carbohydrate 76 g, Total Sugar 1 g, Fiber 4 g, Protein 60 g. Daily Values: Vitamin A 0%, Vitamin C 195%, Calcium 47%, Iron 44%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:10 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, September 21 2011
Bottled salsa saves you the effort of chopping tomatoes, onions, and peppers for this spicy turkey chili recipe.

Prep Time: 10 mins
Total Time: 30 mins
Servings: Makes 4
SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1 16-oz. jar thick and chunky salsa 1 15- to 16-oz. can black beans, rinsed and drained 1-1/2 cups vegetable juice or hot-style vegetable juice 8 oz. fully cooked turkey kielbasa (Polish sausage), halved lengthwise and sliced (1 3/4 cups) 1/4 cup water 2 tsp. chili powder 1 tsp. bottled minced garlic or 1/4 teaspoon garlic powder Dairy sour cream or plain low-fat yogurt (optional) Sliced green onion and/or chopped red onion (optional) Chopped avocado (optional) Cumin-Cheddar Corn Bread (recipe follows)
Directions
1 In a large saucepan, stir together salsa, beans, vegetable juice, turkey kielbasa, water, chili powder and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Ladle chili into bowls. Top with sour cream, onion and avocado, if you like. Serve with Cumin-Cheddar Corn Bread. Makes 4 (1 1/4 cup) main-dish servings.
2 Cumin-Cheddar Corn Bread: Preheat oven to 400 degrees F. Prepare one 8-1/2-oz. package corn muffin mix according to package directions, except stir 1/2 cup shredded sharp cheddar cheese and 3/4 teaspoon ground cumin into batter. Spread in greased 8x8x2-inch backing pan or 8x11-1/2-inch round baking pan. Bake about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.

Nutrition Facts
Calories 210, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 1878 mg, Carbohydrate 28 g, Fiber 6 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 40%, Calcium 6%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:00 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 20 2011
This low-calorie pepper steak with a mushroom-yogurt sauce is elegant, simple, and delicious--what more could you want?

Prep Time: 13 mins
Total Time: 25 mins
Servings: Makes 4 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
2 teaspoons whole black peppers 1 pound beef flank steak 1 cup sliced fresh mushrooms 1/2 cup thinly sliced green onion 1/4 cup water 1/2 teaspoon instant beef bouillon granules 1/3 cup plain low-fat yogurt1 tablespoon all-purpose flour 2 teaspoons Dijon-style mustard 1 10-ounce package frozen asparagus spears or 1 pound fresh asparagus spears trimmed, cooked and drained
Directions
1 Coarsely crack the black peppers. Rub half of the peppers into each side of the steak. Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn steak over and broil for 6 to 8 minutes more or until steak is to desired doneness (160 degrees F for medium doneness).
2 Meanwhile, for sauce, in a saucepan combine mushrooms, green onion, water, and bouillon granules. Cover and cook over medium heat about 5 minutes or until mushrooms are tender. Stir together yogurt, flour, and mustard. Stir yogurt mixture into mushroom mixture. Cook and stir until thickened and bubbly. Then, cook and stir for 1 minute more.
3 To serve, thinly slice steak diagonally across the grain. Arrange steak slices and asparagus on dinner plates. Serve with sauce. Makes 4 servings.

Nutrition Facts
Calories 256, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 61 mg, Sodium 208 mg, Carbohydrate 8 g, Fiber 4 g, Protein 26 g. Daily Values: Vitamin A 25%, Vitamin C 66%, Calcium 15%, Iron 33%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:47 am   |  Permalink   |  0 Comments  |  Email
Monday, September 19 2011
Ingredients
2 tbsp. olive or vegetable oil 4 turkey breast cutlets or slices (about 1 pound) 1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced 1 1/2 tsp. dried Italian seasoning, crushed 1 can (about 14 1/2 ounces) diced tomatoes, undrained 1 1/2 cups packed chopped fresh spinach leaves1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1/4 tsp. ground black pepper 1 can (about 16 ounces) white kidney beans (cannellini), rinsed and drained Grated Parmesan cheese
Directions
1 Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey in 2 batches and cook for 3 minutes or until it's lightly browned on both sides. Remove the turkey from the skillet and set aside.
2 Add the remaining oil to the skillet and heat over medium heat. Add the onion, garlic and Italian seasoning and cook until the onion is tender-crisp, stirring often.
3 Add the tomatoes and the spinach and cook just until the spinach is wilted, stirring occasionally. Add the soup, black pepper and beans. Heat to a boil. Return the turkey to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with cheese.
 
Posted by: Send a Meal AT 10:29 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 18 2011
All you need is four ingredients for this seafood and pasta dinner. That's easy!

Total Time: 23 mins
Servings: 4 servings
SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1 pound fresh or frozen peeled, deveined medium shrimp (1-1/2 lb. medium shrimp in shell)6 ounces dried spinach linguine, fettuccine, and/or fusilli pasta 2 teaspoons snipped fresh basil or tarragon or 1 teaspoon dried basil or tarragon, crushed2 tablespoons butter or margarine
Directions
1 Thaw shrimp, if frozen. Cook pasta according to package directions. Drain and return pasta to pan. Meanwhile, cook shrimp and basil in butter in a large skillet over medium-high heat for 2 to 3 minutes or until shrimp are opaque, stirring frequently. Toss the shrimp with the hot pasta. Makes 4 servings.

Nutrition Facts
Calories 332, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 189 mg, Sodium 231 mg, Carbohydrate 33 g, Fiber 1 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:28 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 17 2011
 These healthy waffles are made from a blend of whole-wheat and regular flour plus nonfat buttermilk and canola oil. Top with fresh berries or sliced peaches and yogurt for a satisfying start to any day.

Prep Time: 40 mins
Total Time: 40 mins
Servings: 6 servings

SEE MORE EATINGWELL RECIPES
Ingredients
1 cup whole-wheat flour 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 cups nonfat buttermilk, (see Tip) 1 large egg, separated 1 tablespoon canola oil 1 tablespoon vanilla extract, (optional) 2 large egg whites 2 tablespoons sugar
Directions
1 Stir whole-wheat flour, all-purpose flour, baking powder, salt and baking soda in a large bowl. Whisk buttermilk, the egg yolk, oil and vanilla (if using) in a separate bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until moistened.
2 Beat the 3 egg whites in a grease-free mixing bowl with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy. Whisk one-quarter of the beaten egg whites into the batter. Fold in the remaining beaten egg whites with a rubber spatula.
3 Preheat a waffle iron. Brush the surface lightly with oil. Fill the waffle iron two-thirds full of batter. Cook until the waffles are crisp and golden, 5 to 6 minutes. Repeat with the remaining batter, brushing the surface with oil before cooking each batch.
TIP:

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk"the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Facts
Calories 241, Total Fat 4 g, Monounsaturated Fat 2 g, Cholesterol 37 mg, Sodium 450 mg, Carbohydrate 41 g, Fiber 3 g, Protein 11 g, Potassium 285 mg. Exchanges: Other Carbohydrate 2.5, Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:27 am   |  Permalink   |  0 Comments  |  Email
Friday, September 16 2011
Coating the chops with corn bread stuffing mix gives them a delightful crispy crust, which keeps them juicy and moist inside.

Prep Time: 10 mins
Total Time: 30 mins
Servings: Makes 4 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1 egg 2 tablespoons fat-free milk 1 cup packaged corn bread stuffing mix 4 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total) 1 20-ounce package frozen roasted russet potato pieces

How to Fry Pork Chops If you're searching for a quick meal for hectic nights that doesn't taste like it came from a box or a drive-thru window, then you need to learn how to fry pork chops. True, frying pork chops doesn't ...
Directions
1 Preheat oven to 425 degrees F.
2 Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit.
3 Bake, uncovered, for 20 minutes or until pork is done (160 degrees F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once. Makes 4 servings.

Nutrition Facts
Calories 513, Total Fat 19 g, Saturated Fat 4 g, Cholesterol 115 mg, Sodium 1271 mg, Carbohydrate 51 g, Fiber 2 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:25 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 15 2011
A bourbon grilling sauce adds zip to this easy grilled shrimp main dish recipe that can be prepared with only four ingredients.

Prep Time: 30 mins
Total Time: 36 mins
Servings: Makes 4 servings, 6 shrimp each.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1/2 cup Bourbon grilling sauce (such as Jack Daniels) 1/2 teaspoon chili powder 24 fresh or frozen large shrimp in shells8 thin slices prosciutto 1 recipe Lemon or Parmesan Couscous (optional)
Directions
1 Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl stir together grilling sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap one strip prosciutto around each shrimp. Thread shrimp on four long metal skewers, leaving a 1/4-inch space between each piece. Brush shrimp with sauce.
2 For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until shrimp are opaque, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)
3 If desired, serve shrimp over Lemon or Parmesan Couscous. Makes 4 servings, 6 shrimp each.
4 Lemon or Parmesan Couscous: Prepare a 10-ounce package of couscous according to package directions, except stir in 1 tablespoon snipped fresh parsley and 2 teaspoons finely shredded lemon peel or 1/2 cup finely shredded Parmesan cheese.

Nutrition Facts
Calories 195, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 207 mg, Sodium 932 mg, Carbohydrate 5 g, Total Sugar 34 g, Fiber 0 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 7%, Iron 18%. Exchanges: Fat .5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:24 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 14 2011
Coating the chops with corn bread stuffing mix gives them a delightful crispy crust, which keeps them juicy and moist inside.

Prep Time: 10 mins
Total Time: 30 mins
Servings: Makes 4 servings.

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1 egg 2 tablespoons fat-free milk 1 cup packaged corn bread stuffing mix 4 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total) 1 20-ounce package frozen roasted russet potato pieces

How to Fry Pork Chops If you're searching for a quick meal for hectic nights that doesn't taste like it came from a box or a drive-thru window, then you need to learn how to fry pork chops. True, frying pork chops doesn't ...
Directions
1 Preheat oven to 425 degrees F.
2 Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit.
3 Bake, uncovered, for 20 minutes or until pork is done (160 degrees F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once. Makes 4 servings.

Nutrition Facts
Calories 513, Total Fat 19 g, Saturated Fat 4 g, Cholesterol 115 mg, Sodium 1271 mg, Carbohydrate 51 g, Fiber 2 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:23 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 13 2011
Approaching tuna-melt perfection, Tommy Habetz's sandwiches have the ideal tuna-to-cheese ratio. His smart idea: using balsamic vinaigrette in place of mayonnaise.

Squire Fox
Prep Time: 25 mins
Total Time: 25 mins
Servings: 4
SEE MORE FOOD & WINE RECIPES
Ingredients
2 6-ounce cans albacore tuna 1/4 cup finely diced red onion1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon minced basil 1/2 teaspoon crushed red pepper Salt and freshly ground pepper 4 ciabatta rolls, split Dijon mustard and mayonnaise, for spreading 8 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)16 1/8-inch-thick lengthwise slices of kosher dill pickle 2 tablespoons unsalted butter, softened
Directions
1 In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
2 Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
3 Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.
 
Posted by: Send a Meal AT 11:20 am   |  Permalink   |  0 Comments  |  Email
Monday, September 12 2011
You can have this quick salad on the table in less time than it takes to pick up take-out. Using strips of rotisserie chicken and ramen noodles keeps prep time down to 20 minutes.

Prep Time: 15 mins
Total Time: 20 mins
Servings: 6 servings
SEE MORE FAMILY CIRCLE RECIPES
Ingredients
1 rotisserie chicken (2-1/2 pounds) 4 cups water 2 packages (3 ounces each) ramen noodles 3/4 cup reduced-fat creamy peanut butter, at room temperature 3/4 cup light coconut milk 1/4 cup lime juice 1/4 cup chopped fresh cilantro 1 tablespoon sugar 3/4 teaspoon salt 1/4 teaspoon cayenne 6 scallions, trimmed, thinly sliced 1 small seedless cucumber, pared, halved lengthwise, cut into 1/4-inch slices
Directions
1 Discard skin from rotisserie chicken. Remove meat; cut into strips. In medium-size saucepan, bring water to boiling. Break each package of noodles into 4 (save seasoning packets for future use). Add ramen noodles to boiling water. Remove from heat; let stand, covered, 5 minutes.
2 Meanwhile, in large bowl, whisk together peanut butter, coconut milk, lime juice, cilantro, sugar, salt and cayenne until smooth. Add chicken, scallions and cucumber to peanut butter mixture.
3 Drain noodles; rinse with cold water. Add to large bowl with chicken mixture; toss thoroughly.

Nutrition Facts
Calories 476, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 67 mg, Sodium 817 mg, Carbohydrate 30 g, Fiber 3 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:34 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 11 2011
These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.

Prep Time: 15 mins
Total Time: 15 mins
Servings: 4 servings, 1 wrap each
SEE MORE EATINGWELL RECIPES
Ingredients
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups) 1/2 cup prepared barbecue sauce 1 cup canned black beans, rinsed 1/2 cup frozen corn, thawed, or canned corn, drained 1/4 cup reduced-fat sour cream 4 leaves romaine lettuce 4 10-inch whole-wheat tortillas 2 limes, cut in wedges

How to Roast Chicken Whether you're looking for delicious and nutritious comfort food to feed your family or something elegant and understated to serve at a dinner party or romantic candle-lit meal, when you know how to roast chicken, you've got a go-to entree for almost any occasion. Chicken is the most popular type of meat eaten in the United States, and it's no wonder--it's relatively inexpensive, is extremely versatile and is a good source of protein.
Directions
1 Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
2 Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

Nutrition Facts
Calories 353, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 82 mg, Sodium 579 mg, Carbohydrate 40 g, Fiber 5 g, Protein 33 g, Potassium 39 mg. Daily Values: Iron 20%. Exchanges: Starch 20.5,Vegetable 1,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:29 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 10 2011
Caroline Styne, co-owner and sommelier of Los Angeles' Lucques and AOC, likes to coat delicate halibut fillets in fresh herbs and grill them until lightly charred; to make a tangy sauce, she cooks cherry tomatoes in tarragon-infused browned butter until they burst with juice.

Tina Rupp
Prep Time: 40 mins
Total Time: 2 hrs 40 mins
Servings: 4
SEE MORE FOOD & WINE RECIPES
Ingredients
1/2 cup chopped parsley 1/4 cup chopped tarragon, plus 1/4 cup whole leaves Finely grated zest of 1 lemon 4 6- to 7-ounce skinless halibut fillets 2 pounds fingerling potatoes Salt 1/4 cup extra-virgin olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 2 medium shallots, thinly sliced Freshly ground pepper 6 tablespoons unsalted butter 1 pint cherry tomatoes
Directions
1 In a medium bowl, toss the parsley with the chopped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours.
2 In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room temperature.
3 Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil. Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes. Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart. Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total. Season with salt and pepper.
4 In a medium skillet, melt the butter. Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes. Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper.
5 Drizzle the halibut with olive oil and season with salt and pepper. Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side. Transfer the fish to plates and spoon the tomato butter on top. Serve immediately with the smashed potatoes.
 
Posted by: Send a Meal AT 11:12 am   |  Permalink   |  0 Comments  |  Email
Friday, September 09 2011
Ingredients

1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops
Directions

In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
Preheat grill for high heat.
Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Nutritional Information

Amount Per Serving Calories: 241 | Total Fat: 13.1g | Cholesterol: 56mg 
Posted by: Send a Meal AT 01:20 pm   |  Permalink   |  0 Comments  |  Email
Thursday, September 08 2011
This Thai recipe proves that 30-minute meals have no limits when it comes to bold Asian flavors. The shrimp, green beans, and carrots cook in a green curry and coconut milk sauce and are served with jasmine rice.

Prep Time: 10 mins
Total Time: 30 mins
Servings: 4 servings

SEE MORE FAMILY CIRCLE RECIPES
Ingredients
1 cup jasmine rice 2 tablespoons vegetable oil 2 cloves garlic, peeled and chopped 1 tablespoon prepared green curry paste (such as Thai Kitchen) 1 can (14 ounces) coconut milk 1 cup chicken broth 1 tablespoon fish sauce 1 tablespoon sugar 1/2 pound haricots verts (thin green beans) or regular green beans 1 large sweet red pepper, cored, seeded and thinly sliced1 cup shredded carrots1-1/2 pounds large shrimp, cleaned and deveined (about 24) Lime wedges and fresh basil, for garnish
Directions
1 Bring 3 cups water to a boil in large saucepan; stir in rice, reduce heat to very low, cover and simmer 20 minutes or until tender.
2 Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add garlic and cook for 30 seconds. Add curry paste and cook for an additional 30 seconds. Whisk in coconut milk, chicken broth, fish sauce and sugar. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, gently for 5 minutes, stirring occasionally.
3 Add green beans, red pepper and carrots. Cook for 6 to 7 minutes, stirring occasionally, until crisp tender. Nestle shrimp into liquid and cook for about 3 minutes, turning shrimp in liquid, halfway through cooking time. Turn off heat and cover until ready to serve.
4 Serve with rice and wedges of lime. Garnish with basil, if desired.

Nutrition Facts
Calories 493, Total Fat 13 g, Saturated Fat 1 g, Cholesterol 217 mg, Sodium 992 mg, Carbohydrate 57 g, Fiber 5 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 06:41 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 07 2011
Cheese sauce, chicken, black beans and salsa are folded inside flour tortillas and baked until tortillas are crisp: A new family-favorite dish is born!

Prep Time: 15 mins
Total Time: 25 mins
Servings: 4
SEE MORE SWANSON PREMIUM CHICKEN RECIPES
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup 1/2 cup Pace® Chunky Salsa or Picante Sauce1 cup rinsed and drained canned black beans 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water , drained 10 flour tortillas (8-inch) , warmed Fiesta Rice
Directions
1 Heat the oven to 425 degrees F.
2 Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.
3 Place the tortillas onto 2 baking sheets. Spread about 1/3 cup soup mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
4 Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces. Serve with the Fiesta Rice.
5 Fiesta Rice: Heat 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in a 2-quart saucepan over medium-high heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes. 
Posted by: Send a Meal AT 06:58 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 06 2011
Use the Asian-style barbecue sauce while grilling, reserving a bit to heat up and serve with the cooked chicken.

Prep Time: 10 mins
Total Time: 22 mins
Servings: 6 servings

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1/3 cup plum sauce or sweet-sour sauce 1/4 cup water 3 tablespoons hoisin sauce 1 1/2 teaspoons sesame seed (toasted, if desired) 1 clove garlic, minced 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger 1/4 to 1/2 teaspoon Oriental chili sauce or several dashes bottled hot pepper sauce 6 small skinless, boneless chicken breast halves and/or thighs (about 1 1/2 pounds total)
Directions
1 For sauce, in a small saucepan combine all of the ingredients except the chicken. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, covered, for 3 minutes. Set aside.
2 Rinse chicken; pat dry. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once and brushing with sauce once or twice during the last 5 minutes of grilling.
3 In a small saucepan heat the remaining sauce until bubbly; pass with chicken. Makes 6 servings.

Nutrition Facts
Calories 166, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 59 mg, Sodium 216 mg, Carbohydrate 9 g, Fiber 0 g, Protein 22 g. Daily Values: Vitamin A 1%, Vitamin C 1%, Calcium 1%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:57 am   |  Permalink   |  0 Comments  |  Email
Monday, September 05 2011
Use coffee instead of the water to give this cake a different flavor. Serve it warm for dessert with vanilla ice cream and drizzle with chocolate sauce.

Prep Time: 20 mins
Total Time: 50 mins
Servings: Makes 12 servings.

SEE MORE MIDWEST LIVING RECIPES
Ingredients
2-1/4 cups all-purpose flour 1-1/2 cups sugar 1/3 cup unsweetened cocoa powder 1-1/2 tsp. baking soda 1/2 tsp. salt 1-1/2 cups water or strong brewed coffee, cooled 1/2 cup canola oil or cooking oil 4-1/2 tsp. vinegar 1-1/2 tsp. vanilla Picnic Topping (recipe below) Vanilla ice cream Grandma Betty's Chocolate Sauce (recipe below)
Directions
1 Grease and flour a 13x9x2-inch baking pan; set aside. In a large mixing bowl stir together flour, sugar, cocoa powder, baking soda and salt. Stir in water, oil, vinegar and vanilla. Beat mixture with a fork until smooth. Pour into prepared pan. Sprinkle with Picnic Topping.
2 Bake in a 350 degree F oven for 30 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake slightly in pan on a wire rack. Serve warm with a scoop of vanilla ice cream and drizzle with Grandma Betty's Chocolate Sauce. Makes 12 servings.
3 Picnic Topping: In a bowl, combine 1 cup chopped walnuts, 1 cup semisweet chocolate pieces and 1/2 cup sugar. Sprinkle topping to cover cake batter.
4 Grandma Betty's Chocolate Sauce: In heavy small saucepan, combine 1-1/2 cups sugar, 3 tablespoons unsweetened cocoa powder and a dash of salt. Stir in 1/2 cup whipping cream and 1/4 cup milk. Bring to a gentle boil, stirring constantly, then reduce heat. Cook and stir for 2 minutes. Remover from heat. Stir in 1 teaspoon vanilla. Transfer to bowl; cover surface with plastic wrap. Cool to room temperature before using.

Nutrition Facts
Calories 722, Total Fat 32 g, Saturated Fat 11 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 8 g, Cholesterol 46 mg, Sodium 334 mg, Carbohydrate 107 g, Total Sugar 83 g, Fiber 4 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 13%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:55 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 04 2011
Flavorful and moist, this chicken on the can gets its roasted look and taste from grilling over a can of beer.

Prep Time: 10 mins
Servings: Serves 4

SEE MORE THE FOOD CHANNEL RECIPES
Ingredients
1 4 pound whole chicken2 tablespoons vegetable oil kosher salt to season black pepper to season dry rub to season (Weber (R) Kick'n Chicken works well) 1 can of beer, half full
Directions
1 Preheat grill to medium high heat (about 400 degrees F).
2 Remove neck and gizzards from chicken and rinse well, patting with paper towels to dry. Rub oil on outside and inside bird.
3 Season chicken liberally inside and out with salt, pepper, and dry rub.
4 Set chicken upright over the beer so that the open beer is inside the chicken but is resting on the can. Set onto preheated grill with the can and two legs supporting the chicken. Grill over indirect heat for 1 1/4 hours or until breast meat is 165 degrees F and thigh is 180 degrees F and juices run clear. Let rest 10 minutes and serve.
TIP:

Beer can chicken can be made with a "beer can stand," which is a wire base to hold the chicken on top of the beer, or you can make it without the stand. We tried both and the only difference we noticed was that the chicken on the stand had a more upright look while it was grilling; they both cooked evenly and were easy to handle. 
Posted by: Send a Meal AT 11:54 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 03 2011
Two types of meat pair well with tortellini, cheese, marinara sauce and mushrooms. Buon appetito!

Prep Time: 15 mins
Total Time: 7 hrs 30 mins
Servings: 4 servings

SEE MORE BETTY CROCKER RECIPES
Ingredients
1/2 pound lean (at least 80%) ground beef1/2 pound bulk Italian sausage1 container refrigerated marinara sauce (15 ounces) 1 cup sliced fresh mushrooms 1 can diced tomatoes with Italian herbs, undrained (14.5 ounces) 1 package refrigerated cheese-filled tortellini (9 ounces) 1 cup shredded mozzarella cheese or pizza cheese blend (4 ounces)
Directions
1 In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
2 Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker.
3 Cover; cook on Low heat setting 7 to 8 hours.
4 Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.
TIP:

High Altitude (3500-6500 ft): In step 4, cover and cook on Low heat setting about 20 minutes.

Nutrition Facts
Calories 670 (Calories from Fat 280); Total Fat 31g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 105mg; Sodium 1700mg; Total Carbohydrate 61g (Dietary Fiber 3g, Sugars 17g); Protein 37g. Daily Values: Vitamin A 20%; Vitamin C 25%; Calcium 40%; Iron 25%. Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 4 Medium-Fat Meat; 2 Fat. Carbohydrate Choices: 4.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 04:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 02 2011
Grilled flank steak, lightly seasoned with salt an pepper, tops off this easy-to-make cucumber salad for a delicious and satisfying dish.

Prep Time: 15 mins
Servings: 4 servings

SEE MORE PARENTS RECIPES
Ingredients
12 oz. beef flank steak Salt and ground black pepper 1 medium cucumber, seeded and cut into 2-1/2- to 3-inch strips 1 Tbs. olive oil 1 Tbs. snipped fresh dill 1 tsp. cider vinegar 1/8 tsp. salt 1/8 tsp. ground black pepper
Directions
1 Score a diamond pattern by making shallow diagonal cuts on both sides of beef. Season beef lightly with salt and pepper. For a charcoal grill, place the beef on the grill rack over medium-hot coals. Cover and grill about 10 minutes or until desired doneness. (For a gas grill, preheat grill. Reduce heat to medium-high. Add beef to grill rack. Cover and grill as above.) Remove from grill rack; let stand 10 minutes before slicing.
2 Meanwhile, in a medium bowl toss together the cucumber, oil, dill, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
3 Thinly slice steak across the grain. Serve beef slices over cucumber mixture. Makes 4 servings.

Nutrition Facts
Calories 174, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 30 mg, Sodium 266 mg, Carbohydrate 3 g, Total Sugar 1 g, Protein 19 g, Vitamin C (DV%) 4, Calcium (DV%) 3, Iron (DV%) 9
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:24 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 01 2011
Using yogurt instead of mayonnaise on the potato side dish cuts the calories but not the flavor in this grilled chicken dinner.

Prep Time: 35 mins
Total Time: 7 hrs
Servings: 4 servings

SEE MORE LADIES' HOME JOURNAL RECIPES
Ingredients
1-1/4 cups low-fat yogurt1/4 cup plus 2 tablespoons fresh lime juice, plus wedges 2 tablespoons finely grated peeled fresh ginger 1 tablespoon curry powder 1-1/4 teaspoons ground cumin 1/2 teaspoon cayenne 1/4 teaspoon turmeric 2-3/4 pounds chicken thighs with skin 2 pounds small new potatoes 2 teaspoons mustard seeds 1/2 cup fresh cilantro leaves 1/8 cup sliced red onion
Directions
1 Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade.
2 Rinse and pat chicken dry. Place in a large resoluble plastic bag and pour marinade over chicken. Seal bag, then turn until chicken is evenly coated. Place bag in a bowl, to catch any leaks, and marinate, chilled, for at least 6 hours or overnight.
3 Preheat grill. Place potatoes in a 5-quart pot. Cover with salted cold water by 2 inches and simmer until fork tender, about 15 minutes depending on size of potatoes. Drain in a colander and rinse with cold water until cool enough to handle but still warm.
4 Whisk remaining 1/4 cup yogurt, 2 tablespoons juice, and 1/2 teaspoon cumin together in a large bowl; salt and pepper to taste. Heat a small skillet over moderate heat until hot and toast mustard seeds, shaking skillet, until fragrant, about 30 seconds. Immediately whisk seeds into yogurt mixture. Halve potatoes and add to bowl, gently tossing to combine. Transfer potato salad to a serving bowl and top with cilantro and onion.
5 Remove chicken from marinade and discard marinade. Grill, covered, on a lightly oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken, 20 minutes. Uncover and continue to grill until chicken is cooked through, about 10 more minutes.
6 Serve chicken with potatoes and lime wedges on the side. Makes 4 servings.

Nutrition Facts
Calories 720, Total Fat 33.5 g, Saturated Fat 9.5 g, Cholesterol 194 mg, Sodium 362 mg, Carbohydrate 43 g, Fiber 5 g, Protein 59 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 04:21 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 31 2011
Smoky barbecue sauce combines with picante sauce to create an intriguing grilling sauce for chicken.

Prep Time: 5 mins
Total Time: 45 mins
Servings: 4

SEE MORE PACE SALSA & PICANTE RECIPES
Ingredients
3/4 cup Pace® Picante Sauce 3/4 cup barbecue sauce2 lb. chicken parts, skin removed 1 cup uncooked regular long-grain white rice 2 green onions, sliced (about 1/4 cup) Orange slices (optional) Fresh thyme leaves (optional)
Directions
1 Stir the picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for the rice.
2 Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20 minutes. Brush the chicken with the remaining picante sauce mixture. Grill for 20 minutes or until the chicken is cooked through, turning and brushing often with the picante sauce mixture. Discard the remaining picante sauce mixture.
3 Cook the rice according to the package directions without salt. Stir in the reserved 3/4 cup picante sauce mixture and the onions. Serve the rice with the chicken. Garnish with the orange slices and thyme, if desired.
4 Serving Suggestion: Serve with grilled zucchini and sliced ripe tomatoes topped with chopped fresh basil. For dessert serve pineapple chunks.
 
Posted by: Send a Meal AT 04:18 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 30 2011
Having a dinner party or looking for a special holiday recipe? This flavorful pork dish features pork tenderloin topped with a sweet and savory mixture of port-flavored fruit and onions all wrapped in golden puff pastry...it not only tastes great, but it makes a beautiful presentation too.

Prep Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 8
SEE MORE PEPPERIDGE FARM PUFF PASTRY RECIPES
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg1 tbsp. water 1 tbsp. vegetable oil 1 large onion , chopped (about 1 cup) 1 bag (7 ounces) dried mixed fruit , coarsely chopped (about 1 1/2 cups) 1/4 cup port wine 2 (1 pound each) pork tenderloins1/3 cup all-purpose flour
Directions
1 Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
2 Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender. Stir the fruit and wine in the skillet. Cook for 5 minutes or until all the liquid is evaporated. Remove the skillet from the heat. Let cool to room temperature.
3 Coat the pork with the flour.
4 Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 2 (14 x 7-inch) rectangles. Spread half the onion mixture lengthwise down the center of each rectangle. Top each with 1 pork tenderloin. Brush the edges of the pastry with the egg mixture. Fold the pastry over the pork and press to seal. Place the wrapped pork seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
5 Bake for 30 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
6 Serving Suggestion: Serve with sauteed broccoli florets and red pepper strips. For dessert serve apple slices sauteed in butter with cinnamon and almonds. (Optional: add a splash of apple brandy.)
 
Posted by: Send a Meal AT 01:44 am   |  Permalink   |  Email
Monday, August 29 2011
Try this easy Friday-after-work meal. Extra fast using no skewers, this recipe is low in calories and fat. Slices of ripe tomato soften slightly from the warmth of the grilled ingredients as it sits a few moments before being devoured.

Prep Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 6 servings

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Ingredients
2 12- to 16-ounces pork tenderloins2 fresh ears of corn2 small red onions 1-1/2 pounds zucchini and/or yellow summer squash, cut in half lengthwise Salt Freshly ground black pepper 1 cup bottled honey-mustard barbecue sauce3 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed 1 teaspoon crushed red pepper 3 large tomatoes, cut into thick slices
Directions
1 Cut each tenderloin crosswise into 3 to 4 pieces. Remove husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Peel and cut onions into wedges, leaving root end intact (helps wedges stay together). Sprinkle tenderloin pieces, corn, onions, and zucchini lightly with salt and pepper.
2 For brush-on sauce, in a small bowl combine barbecue sauce, sage, and crushed red pepper. Divide mixture in half; set aside.
3 For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 35 to 40 minutes or until an instant-read thermometer registers 160 degree F. Arrange corn, onions, and squash halves directly over coals around edge of grill rack for the last 20 minutes of grilling or until tender and browned, turning occasionally. Brush pork and all the vegetables with half of the brush-on sauce the last 10 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium-hot. Adjust heat for indirect cooking. Grill as above.)
4 To serve, cut corn and squash into bite-size pieces. Arrange tomato slices in a bowl and top with vegetables and pork. Heat the remaining sauce in a small saucepan on the grill, or microcook remaining sauce in a microwave-safe bowl, covered, for 20 seconds or until heated through; stir before passing with pork and vegetables. Makes 6 servings.

Nutrition Facts
Calories 264, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 73 mg, Sodium 764 mg, Carbohydrate 30 g, Total Sugar 12 g, Fiber 4 g, Protein 27 g. Daily Values: Vitamin C 51%, Calcium 5%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:40 pm   |  Permalink   |  0 Comments  |  Email
Sunday, August 28 2011
Plank cooking adds a wonderful extra-smoky taste to grilled foods. The sweet soy basting sauce brings another level of flavor complexity.


SEE MORE THE FOOD CHANNEL RECIPES
Ingredients
FOR SWEET SOY BASTING SAUCE:
1 cup firmly packed dark brown sugar 1/2 cup or 1 stick butter 4 tablespoons lemon juice 1/2 cup dry white wine1/2 cup soy sauce 4 (6-8 ounce) skinless salmon filets, at least an inch thick1 eggplant, sliced diagonally 1 red onion, cut into wedges
Directions
1 Combine all ingredients in small saucepan over medium-high heat. Stir until butter and sugar are melted and combined with the other ingredients. Simmer the mixture until it is thick enough to coat a spoon. Remove from heat and let cool to room temperature. Reserve half of the sauce and serve warm with salmon.
2 Brush the salmon, eggplant, and onion with the sauce on both sides and let them stand loosely covered for 30 minutes.
3 To prepare the plank.
4 Soak cedar plank in cold water for at least 1 hour or up to 12 hours. Prepare a 2-zone fire on a charcoal grill. Push all lit coals to one side of the grill. Set the cedar plank on the grill over the hot zone, coverthe grill, and wait until the plank starts to smoke - 2 to 3 minutes. Slide the plank to the cooler zone and arrange salmon on top - thicker ends closest to the hot zone. Place eggplant and onions over hot coals.
5 Cover the grill (vents open on a charcoal grill) and cook until the fish is almost cooked thru with just a touch of pink in the center (instant read thermometer inserted in thick part to register 135 degrees F, 10 to 14 minutes).
6 Transfer the fish, still on the plank, to a serving platter and serve with reserved sauce, eggplant and onions. 
Posted by: Send a Meal AT 01:39 pm   |  Permalink   |  0 Comments  |  Email
Saturday, August 27 2011
This popular vegetarian grilled mushroom sandwich recipe is seasoned with Italian spices. Prepare it from start-to-finish in less than 30 minutes.

Total Time: 20 mins
Servings: Makes 4 servings.

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Ingredients
4 portobello mushrooms2 Tbsp. olive oil 1 tsp. dried Italian seasoning, crushed 4 slices provolone cheese 4 ciabatta rolls, split 1/4 cup mayonnaise4 to 8 pieces bottled, roasted red sweet pepper 3/4 cup fresh basil leaves
Directions
1 Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.
2 On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.
3 Serve mushrooms on rolls. Pass mayonnaise, sweet pepper pieces, and basil leaves. Makes 4 servings.

Nutrition Facts
Calories 520, Total Fat 29 g, Saturated Fat 9 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 9 g, Cholesterol 25 mg, Sodium 972 mg, Carbohydrate 49 g, Total Sugar 2 g, Fiber 4 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 88%, Calcium 31%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:38 pm   |  Permalink   |  0 Comments  |  Email
Friday, August 26 2011
Ingredients
4 (1 inch) thick boneless top loin steaks3/4 cup low sodium teriyaki sauce 2 tablespoons butter 1 (10 ounce) package mushrooms, sliced 1 large red bell pepper, cut into strips1 1/3 cups (2.8 ounces) FRENCH'S® French Fried Onions
Directions
1 MARINATE steaks in teriyaki sauce for 30 min. or up to 3 hours in refrigerator.
2 MELT butter in skillet. Cook mushrooms until golden brown. Add bell pepper and cook 3 min. until tender. Keep warm.
3 GRILL steaks over high heat 15 min. for medium doneness.
4 PLACE steak on serving plates. Stir French Fried Onions into mushroom-pepper mixture. Serve over steaks.
 
Posted by: Send a Meal AT 01:36 pm   |  Permalink   |  0 Comments  |  Email
Thursday, August 25 2011
 Flavors of ginger and soy sauce blend during slow cooking to make a delicious beef dinner.

Prep Time: 15 mins
Total Time: 7 hrs 30 mins
Servings: 6 servings

SEE MORE BETTY CROCKER RECIPES
Ingredients
1 1/2 pounds boneless beef round steak 2 medium onions, cut into 1/4-inch slices 1 clove garlic, finely chopped 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger 1 cup Progresso® beef flavored broth (from 32-ounce carton) 3 tablespoons soy sauce 2 tablespoons cornstarch 1/4 cup cold water 2 medium green bell peppers, cut into 3/4-inch strips2 medium tomatoes, cut into eighths6 cups hot cooked rice
Directions
1 Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.
2 In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.
3 Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
4 In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.

Nutrition Facts
Calories 390 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 1270mg; Total Carbohydrate 55g (Dietary Fiber 3g, Sugars 4g); Protein 32g. Daily Values: Vitamin A 10%; Vitamin C 35%; Calcium 4%; Iron 25%. Exchanges: 3 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat. Carbohydrate Choices: 3 1/2.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 01:34 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, August 24 2011
For this stir-fry recipe, you fry the chicken breast pieces in oil, then quickly skillet-cook the vegetables and add fresh oranges. The warm orange sauce completes the finished dish.

Total Time: 55 mins
Servings: Makes 4 servings.

SEE MORE MIDWEST LIVING RECIPES
Ingredients
2 tablespoons sugar 1 tablespoon cornstarch 1 tablespoon finely shredded orange peel 2 cups orange juice 3/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup water 1 egg, slightly beaten 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces Cooking oil or shortening for deep-fat frying 1 tablespoon cooking oil 1 medium onion, cut into thin wedges (3/4 cup) 1 large red sweet pepper, cut into 1 inch pieces (1-1/4 cup) 4 green onions, bias-sliced into 1-inch pieces (1/2 cup) 1 orange, peeled and sectioned Hot cooked rice Green onion (optional)
Directions
1 For sauce: In a medium bowl, stir together sugar and cornstarch. Stir in the orange peel and orange juice; set aside.
2 In a small bowl, combine flour, salt and black pepper. In another small bowl, stir together water and egg. Coat chicken with seasones flour. Dip into the egg mixture; coat again with the seasoned flour mixture.
3 Meanwhile, in a wok, a deep-fat fryer or a heavy 3-quart saucepan, heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degrees F. Fry chicken, a few pieces at a time, for 3 to 4 minutes or until chicken is no longer pink, turning once. Remove chicken from hot oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying remaining chicken.
4 Pour the 1 tablespoon oil into a deep, heavy 12-inch skillet. (Add more oil as necessary during cooking.) Preheat skillet over medium-high heat. Add onion; stir-fry for 1 minute. Add red pepper; stir-fry for 1 minute. Add green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Push from center of the skillet.
5 Stir sauce and add to the center of the skillet. Cook and stir until thickened and bubbly. Add orange sections; cook and stir about 1 minute more or until heated through. Add deep-fried chicken, stir gently until coated with sauce. Serve immediately over hot cooked rice. If you like, garnish with additional green onion. Makes 4 servings.
NOTE

If you like, omit coating and frying the chicken pices; instead, add 12 ounces frozen cooked breaded chicken chunks, baked according to package directions.

Nutrition Facts
Calories 470, Total Fat 17 g, Saturated Fat 2 g, Cholesterol 102 mg, Sodium 521 mg, Carbohydrate 55 g, Fiber 5 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 290%, Calcium 17%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 02:57 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, August 23 2011
 This refreshing low-fat cucumber sauce is a delicious way to tame these fiery mint- and cumin-spiked ground meat patties. Serve these grilled burgers on Indian flat bread.

Prep Time: 15 mins
Total Time: 29 mins
Servings: 2 servings

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Ingredients
1/2 cup plain low-fat yogurt1/3 cup chopped, seeded cucumber1/4 cup finely chopped onion 2 tablespoons finely chopped, seeded fresh jalapeno chile pepper* 1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed 1/2 teaspoon ground cumin 1/2 teaspoon bottled minced garlic (1 clove) or 1/8 teaspoon garlic powder 1/4 teaspoon salt 8 ounces lean ground beef Indian flat bread (optional)
Directions
1 For sauce, in a small bowl, stir together yogurt and cucumber. Cover and chill until ready to serve.
2 In a medium bowl, combine onion, jalapeno pepper, mint, cumin, garlic or garlic powder, and salt. Add ground meat; mix well. Form meat mixture into two 3/4-inch-thick patties.
3 Place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until patties are done (160 degree F),** turning once. If desired, serve the patties on flat bread. Spoon sauce over patties. Makes 2 servings.
NOTE

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
NOTE

The internal color of a burger is not a reliable doneness indicator. A beef or pork patty cooked to 160 degree F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Nutrition Facts
Calories 241, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 377 mg, Carbohydrate 8 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Milk .5, Medium-Fat Meat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 02:56 pm   |  Permalink   |  0 Comments  |  Email
Monday, August 22 2011
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them--if you have extras, try them on a salad.

Prep Time: 35 mins
Total Time: 35 mins
Servings: 4 servings
SEE MORE EATINGWELL RECIPES
Ingredients
1 cup reduced-sodium chicken broth 1 teaspoon Dijon mustard 1/2 teaspoon salt Freshly ground pepper to taste 2 teaspoons plus 1 tablespoon flour, divided 1 pound thin-sliced chicken breast cutlets 1 tablespoon extra-virgin olive oil 8 ounces sugar snap peas, cut in half (2 cups) 1 14-ounce can quartered artichoke hearts, rinsed 1/4 cup sprouted beans, (see Note), optional 3 tablespoons minced fresh herbs, such as chives, tarragon or dill 2 teaspoons champagne vinegar, or white-wine vinegar
Directions
1 Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2 Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
3 Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
4 Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.
TIP:

Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted--they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking). Eat raw in salads or add to cooked dishes; they're an excellent source of fiber and protein. Look for them in the produce section near other sprouts.

Nutrition Facts
Calories 248, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 63 mg, Sodium 605 mg, Carbohydrate 19 g, Fiber 7 g, Protein 29 g, Potassium 603 mg. Daily Values: Vitamin C 35%, Iron 15%. Exchanges: Lean Meat 4,Vegetable 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 02:54 pm   |  Permalink   |  0 Comments  |  Email
Sunday, August 21 2011
The restaurant at Abruzzo's Sextantio hotel serves centuries-old recipes like this simple dish of layered summer vegetables.

John Kernick
Prep Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 4

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Ingredients
Extra-virgin olive oil, for drizzling 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick Salt and freshly ground pepper 1 yellow bell pepper, thinly sliced1 small onion, thinly sliced1 large garlic clove, minced1 teaspoon thyme leaves 1/2 pound plum tomatoes, sliced 1/4 inch thick2 small zucchini (1/2 pound), sliced on the diagonal 1/4 inch thick3 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions
1 Preheat the oven to 350 degrees. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese.
2 Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425 degrees. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm. 
Posted by: Send a Meal AT 11:36 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 20 2011
Combine catsup, molasses, lemon juice, soy sauce, and crushed red pepper and what do you get? A finger-licking sauce for these grilled ribs!

Prep Time: 45 mins
Total Time: 1 hr 30 mins
Servings: Makes 4 servings.

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Ingredients
1 cup catsup 1/4 cup mild-flavored molasses 1/4 cup lemon juice 2 tablespoons soy sauce 1/2 teaspoon crushed red pepper 3 to 3-1/2 pounds pork loin back ribs or meaty pork spare ribs1/2 teaspoon onion salt 1/2 teaspoon pepper
Directions
1 For glaze, in a small saucepan combine catsup, molasses, lemon juice, soy sauce, and crushed red pepper. Heat and stir until bubbly. Cool, cover, and chill for up to 5 days.
2 Cut the ribs into serving-size pieces; place in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer 30 minutes. Drain ribs; cool slightly. Season ribs with onion salt and pepper.
3 To grill ribs, in a covered grill arrange preheated coals around a drip pan. Test for medium heat above drip pan. Place precooked ribs on grill rack over the drip pan, but not over the coals. Cover and grill for 45 to 50 minutes or until ribs are tender, brushing occasionally with glaze during the last 10 minutes of grilling. Heat the remaining glaze on the grill or stovetop until bubbly; pass with ribs. Makes 4 servings.

Nutrition Facts
Calories 661, Total Fat 41 g, Saturated Fat 16 g, Cholesterol 162 mg, Sodium 1654 mg, Carbohydrate 34 g, Fiber 1 g, Protein 40 g. Daily Values: Vitamin A 8%, Vitamin C 29%, Calcium 9%, Iron 27%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:35 am   |  Permalink   |  0 Comments  |  Email
Friday, August 19 2011
Halves of romaine lettuce get a smoky flavor when grilled. Served with quick-cooking seafood kabobs for an easy dinner.

Prep Time: 15 mins
Total Time: 22 mins
Servings: Makes: 4 servings

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Ingredients
1/4 cup olive oil 1/2 tsp. kosher salt or 1/4 tsp. salt 1 lb. fresh or frozen large shrimp, peeled and deveined 2 hearts of romaine lettuce, halved lengthwise1/4 cup finely shredded Parmesan cheese 2 lemons Olive oil Kosher salt or salt and freshly ground black pepper
Directions
1 In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp*. Brush oil mixture over cut sides of lettuce and the shrimp.
2 For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.)
3 Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings
4 * if desired, rather than putting the shrimp on skewers, you can cook them on the grill in a grill wok. Preheat the grill wok on the grill for 5 minutes. Add shrimp to the grill wok and cook and stir for 5 to 8 minutes or until shrimp are opaque.

Nutrition Facts
Calories 267, Total Fat 20 g, Saturated Fat 3 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 2 g, Cholesterol 133 mg, Sodium 514 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 0 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 12%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:34 am   |  Permalink   |  Email
Thursday, August 18 2011
Fresh apricots are sauteed alongside the pork chops in this easy 20-minute dinner. The healthy beans make it a complete meal.

Total Time: 20 mins
Servings: Makes 4 servings.
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Ingredients
1 Tbsp. olive oil 4 1/2-inch-thick pork rib chops Salt and ground black pepper 4 apricots, pitted and cut in wedges 2 Tbsp. honey 3 cloves garlic, sliced1 lb. green beans, trimmed, if desired
Directions
1 In an extra-large nonstick skillet heat the oil over medium-high heat; lower heat to medium. Lightly sprinkle chops with salt and pepper. Cook chops in hot oil for 5 minutes, turning once. Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center.
2 Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.
3 To serve, spoon cooking juices from skillet over pork, apricots, and beans. Makes 4 servings.

Nutrition Facts
Calories 295, Total Fat 14 g, Saturated Fat 4 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 57 mg, Sodium 207 mg, Carbohydrate 20 g, Total Sugar 13 g, Fiber 4 g, Protein 22 g. Daily Values: Vitamin C 34%, Calcium 7%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:32 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 17 2011
Almost too pretty to eat, this colorful pasta main recipe combines ravioli, tomatoes, spinach, and Parmesan cheese into one delicious main dish.

Total Time: 35 mins
Servings: Makes 4 servings.

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Ingredients
1 24- to 25-oz. pkg. frozen cheese-filled ravioli 4 large tomatoes, such as green zebra, yellow, and/or red, cut in thin wedges and seeded (about 4 cups)3/4 cup small fresh basil leaves 1/4 cup drained capers 1/2 tsp. ground black pepper 1/4 tsp. salt 2 Tbsp. butter 6 cloves garlic, minced2 cups fresh baby spinach 1/2 cup shredded Parmesan cheese
Directions
1 Cook frozen ravioli according to package directions; drain. Meanwhile, in a large bowl combine tomatoes, basil, capers, pepper, and salt; set aside.
2 In large skillet melt butter over medium heat. Add garlic and cook for 30 seconds. Add tomato mixture; cook just until heated through. Remove from heat; gently stir in spinach.
3 To serve, place cooked ravioli on serving platter. Spoon tomato mixture over ravioli. Sprinkle Parmesan on top. Makes 4 servings.

Nutrition Facts
Calories 480, Total Fat 18 g, Saturated Fat 11 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 93 mg, Sodium 914 mg, Carbohydrate 57 g, Total Sugar 7 g, Fiber 5 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 53%, Calcium 42%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:31 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 16 2011
Grilled tuna stars with green beans and garden veggies in this heart-healthy salad.

Total Time: 40 mins
Servings: Makes about 1/2 cup dressing.

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Ingredients
3/4 pound fresh or frozen tuna steak, cut about 1 inch thick 8 ounces fresh green beans, trimmed 1 tablespoon olive oil 2 to 3 tablespoons snipped fresh rosemary or 1/2 to 1 teaspoon dried rosemary, crushed 1 teaspoon cracked black pepper 1 10-ounce package torn, mixed salad greens or mesclun mix8 medium radishes, sliced 1 medium cucumber, sliced 1 recipe Sesame-Soy Dressing (see below) Lemon wedges (optional)
Directions
1 Thaw fish, if frozen. Rinse fish and pat dry; set aside. In a medium saucepan cook beans, covered, in a small amount of boiling salted water for 20 to 25 minutes or until crisp-tender. Drain and set aside. Meanwhile, brush both sides of tuna lightly with olive oil. Sprinkle both sides of the fish with rosemary and pepper, pressing to adhere. Grill tuna on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake easily, turning once.
2 Arrange the salad greens on 4 individual serving plates. Place tuna atop greens. Arrange cooked beans, radish slices, and cucumber slices around tuna. Shake dressing; drizzle over salads. Garnish with lemon wedges, if desired. Makes 4 servings.
SESAME-SOY DRESSING

In a screw-top jar combine 2 tablespoons salad oil, 2 tablespoons lime juice, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon water, 1/2 teaspoon sugar, and 1/2 teaspoon freshly grated fresh ginger or 1/4 teaspoon ground ginger. Cover and shake well. Makes about 1/2 cup dressing.
MAKE-AHEAD TIP

Prepare dressing; cover and chill up to 24 hours.

Nutrition Facts
Calories 302, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 35 mg, Sodium 306 mg, Carbohydrate 10 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 67%, Vitamin C 35%, Calcium 5%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:09 am   |  Permalink   |  0 Comments  |  Email
Monday, August 15 2011
 n Hawaiian, huli means to turn over. Huli huli grilled meat often starts with a teriyaki marinade. This version provides fantastic flavor and also can be used on chicken.

Prep Time: 20 mins
Total Time: 5 hrs 10 mins
Servings: Makes: 8 servings

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Ingredients
2 pork tenderloins (about 1-pound each) 3/4 cup ketchup 1/3 cup reduced-sodium soy sauce 3 Tbsp. packed brown sugar 3 Tbsp. sweet Mirin cooking wine or lime juice 1 Tbsp. grated fresh ginger 4 cloves garlic, minced Lime wedges and fresh herbs (optional)
Directions
1 Place pork in a large, heavy self-sealing plastic bag set in a shallow dish; set aside.
2 For marinade, in a small bowl combine the ketchup, soy sauce, brown sugar, wine or lime juice, ginger, and garlic. Remove 3/4 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
3 Drain pork, reserving marinade. For a charcoal grill arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with drained marinade. Cover and grill 15 to 20 minutes more or until an instant-read thermometer registers 155 degrees F when inserted into the thickest part of the meat. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as above.) Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The meat's temperature will rise 5 degrees F during standing.)
4 Meanwhile, place reserved sauce mixture in a small saucepan; heat through. Pass sauce with pork. Garnish with lime wedges and fresh herbs. Makes: 8 servings

Nutrition Facts
Calories 206, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 74 mg, Sodium 652 mg, Carbohydrate 17 g, Total Sugar 15 g, Fiber 0 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 2%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:08 am   |  Permalink   |  Email
Sunday, August 14 2011
An Italian favorite! A lively lemon-and-oil mixture lightly dresses an assortment of meats, olives and vegetables.

Prep Time: 30 mins
Total Time: 30 mins
Servings: 24 servings

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Ingredients
12 slices prosciutto or thinly sliced fully cooked ham (about 6 oz), cut in half 12 slices provolone cheese (about 3/4 lb), cut in half 24 thin slices Genoa salami (about 3/4 lb) 24 marinated mushrooms 24 marinated artichoke hearts 24 kalamata olives, pitted 1/3 cup olive or vegetable oil 1/4 cup lemon juice 1 tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves 12 slices hard-crusted round Italian bread or 24 slices French bread (1/2 inch thick)
Directions
1 On large platter, arrange all ingredients except oil, lemon juice, oregano and bread.
2 In small bowl, mix oil, lemon juice and oregano. Drizzle over meats, cheese and vegetables.
3 If using Italian bread, cut each slice in half. On large plate, arrange bread. Serve with meats, cheese and vegetables.
HIGH ALTITUDE (3500-6500 FT):

No change.

Nutrition Facts
Calories 180 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 610mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 0g); Protein 10g. Daily Values: Vitamin A 2%; Vitamin C 0%; Calcium 10%; Iron 4%. Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1 Fat. Carbohydrate Choices: 1/2.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:03 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 13 2011
Pork and apples and red cabbage are meant for each other. Here all three appear in a melange that brings together the Japanese tradition of panko-crusted pork chops with the New England tradition of seasoning with maple syrup and cider vinegar. Serve with a wild rice pilaf.

Prep Time: 40 mins
Total Time: 50 mins
Servings: 4 servings

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Ingredients
5 teaspoons extra-virgin olive oil, divided 2 tangy-sweet apples, such as Braeburn, chopped 2 cups thinly sliced red cabbage 1 small red onion, thinly sliced 2 teaspoons minced fresh thyme, or 1/2 teaspoon dried 2 tablespoons pure maple syrup 1 tablespoon cider vinegar 4 1/2-inch-thick center-cut boneless pork loin chops, (about 1 pound), trimmed 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper, plus more to taste 1/3 cup all-purpose flour 1 large egg, lightly beaten 2 tablespoons Dijon mustard 1 1/2 cups panko breadcrumbs, (see Note)
Directions
1 Preheat oven to 475 degrees F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
2 Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add apples, cabbage, onion and thyme and cook, stirring occasionally, until the mixture begins to soften, 6 to 8 minutes. Stir in maple syrup and vinegar. Reduce heat to low and cook until the cabbage is tender, about 5 minutes more. Remove from heat, cover and keep warm.
3 Meanwhile, place each pork chop between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until 1/4 inch thick. Season the pork on both sides with salt and pepper. Place flour on a large plate. Whisk egg and mustard in a shallow dish. Mix panko and 1 tablespoon oil in another shallow dish. Dredge the pork in the flour, dip in the egg mixture, then dredge in the panko. Place on the wire rack. Coat both sides with cooking spray.
4 Bake until the pork is cooked through and the breadcrumbs are just beginning to brown, about 10 minutes. Season the cabbage mixture with pepper and serve with the cutlets.
TIP:

Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser than other dried breadcrumbs. Found in the Asian section of large supermarkets and in Asian specialty markets, they produce a crispy crust and are less likely to become soggy.

Nutrition Facts
Calories 517, Total Fat 15 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Cholesterol 116 mg, Sodium 764 mg, Carbohydrate 64 g, Fiber 6 g, Protein 37 g, Potassium 543 mg. Daily Values: Vitamin C 30%. Exchanges: Other Carbohydrate 0.5, Vegetable 1, Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:49 pm   |  Permalink   |  0 Comments  |  Email
Friday, August 12 2011
No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.

Servings: Serves six

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Ingredients
6 racks baby back ribs, roughly 12 pounds (spareribs will also work) 1/4 cup Dijon mustard 1 tablespoon brown sugar 1 tablespoon paprika 1 teaspoon chili powder 1/4 teaspoon cayenne 1/4 teaspoon kosher salt Freshly ground black pepper 1/4 cup water or apple cider 1 cup barbecue sauce (use your favorite) 2 tablespoons honey, or as needed
Directions
TO OVEN-ROAST THE RIBS:

Preheat your oven to 300 degrees F.
Rinse the ribs and pat them dry. Remove the membranes from the back of the ribs. Place the ribs on a baking sheet and brush the ribs generously with the mustard. Combine the sugar, paprika, chili powder, cayenne, and salt in a small bowl. Sprinkle this mixture over both sides of the ribs. Grind fresh pepper over the ribs.
Place the ribs in an aluminum roasting bag and add the water. Seal the bag tightly, place on a baking sheet, and put in the oven. Slowly cook the ribs for 45 minutes to 1 hour. Remove the bag from the oven and let the ribs cool in the roasting bag for 30 minutes. Open the bag away from you in case there is residual steam. The ribs are ready for the next step when you can grab them with a pair of tongs, lift them up, and they bend easily.
OR TO GRILL-ROAST THE RIBS:

Set up your grill for indirect cooking. Add some wood chips or hunks of wood, like hickory or oak, to your smoke box, or make a foil-smoking packet. Let some smoke build in your grill, then place the ribs (brushed with the mustard and rub) on the grill, bone side down, and adjust the temperature to low. You want the temperature to stay at about 200 degrees F, so check with an oven thermometer. Smoke for about 3 hours, replenishing the wood chips as needed. About every 45 minutes, spray the ribs with apple cider. The ribs are ready for the next step when you can grab them with a pair of tongs, lift them up, and they bend easily.
TO FINISH THE RIBS:

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
When the grill is hot, reduce the heat to medium and place the ribs, meaty side down, on the grill. Close the lid and cook for about 15 minutes, then turn. Brush the seared side with the barbecue sauce, cover again, and cook for another 10 to 15 minutes. Turn, brush with sauce, cover, and let them enjoy the heat for another 10 minutes. Brush the same side with sauce again, cover, and cook for no more than 5 minutes. Uncover, drizzle the ribs with the honey, and let them stay on the heat a couple of minutes more to allow the honey to glaze. Remove and serve to hoots and hollers.
TIP

Make Ahead: You can grill- or oven-roast the ribs several days ahead and even freeze them. If you do freeze them, let them cool completely (in the roasting bag, if they're oven-roasted) then drain off any liquid, wrap them well in foil or the roasting bag, and stick them in the freezer. Thaw before finishing the ribs. 
Posted by: Send a Meal AT 01:46 pm   |  Permalink   |  0 Comments  |  Email
Thursday, August 11 2011
Prick fresh sausages all over before grilling to release the excess fat.

Con Poulos
Prep Time: 40 mins
Total Time: 40 mins
Servings: 4

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Ingredients
12 breakfast sausages 4 weisswursts 4 hot or sweet Italian sausages16 multicolored mini bell peppers 2 heads radicchio, cut into 6 wedges each Olive oil, for brushing Salt and freshly ground black pepper
Directions
1 Light a grill. Poke the sausages all over with a knife. Thread each type of sausage onto a pair of skewers (to facilitate turning). Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil. Season the vegetables with salt and pepper.
2 Grill the sausages over moderate heat, turning, until cooked through, 10 minutes for the breakfast sausages, 12 minutes for the weisswursts and 25 minutes for the Italian sausages. Grill the peppers, turning, until lightly charred, 10 minutes. Grill the radicchio until crisp, 2 minutes per side. Serve.
 
Posted by: Send a Meal AT 01:45 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, August 10 2011
An Oriental-style salad showcases tender pasta, crisp vegetables and teriyaki-flavored pork tenderloin.

Prep Time: 35 mins
Total Time:
Servings: 4 servings

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Ingredients
1 1/2 cups uncooked gemelli (twist) pasta (5 1/2 ounces) 1 1/2 cups snap pea pods 1 cup shredded carrots 1 tablespoon sugar 2 tablespoons vegetable oil 1 tablespoon soy sauce 1 package Oriental-flavor ramen noodle soup mix (3 ounces) 1 package teriyaki-flavored pork tenderloin (about 1 pound) Bibb or butterhead lettuce leaves 1 tablespoon sesame seed, toasted
Directions
1 Cook and drain pasta as directed on package, adding pea pods during last minute of cooking. Rinse with cold water; drain. Mix pasta, pea pods and carrots in large bowl.
2 Mix sugar, oil, soy sauce and seasoning packet from soup mix in small bowl with wire whisk (sugar and seasonings will dissolve during refrigeration). Pour dressing over pasta mixture; toss to coat. Cover and refrigerate at least 1 hour to blend flavors.
3 Heat coals or gas grill for direct heat. Cover and grill pork 5 to 6 inches from medium heat 15 to 20 minutes or until pork is slightly pink in center. Cut pork into thin slices.
4 Break ramen noodles into pieces. Add to pasta mixture; toss. Line serving platter or 4 plates with lettuce leaves. Spoon pasta mixture into center of serving platter or divide among 4 plates. Arrange pork slices on top; sprinkle with sesame seed.

Nutrition Facts
Calories 495 (Calories from Fat 155); Total Fat 17g (Saturated Fat 4g); Cholesterol 70mg; Sodium 740mg; Total Carbohydrate 51g (Dietary Fiber 4g); Protein 35g. Daily Values: ; Iron 24%. Exchanges: 3 Starch; 1 Vegetable; 1 Fat. Carbohydrate Choices: 3 1/2.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:03 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 09 2011
Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.

Prep Time: 30 mins
Total Time: 30 mins
Servings: 10

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Ingredients
2 pounds Green Zebra tomatoes, cored and coarsely chopped, plus 1 Green Zebra tomato cut into small wedges for garnish 1 seedless cucumber, unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish1 medium sweet onion, coarsely chopped 1 Hass avocado, halved, pitted and peeled 1 small jalapeno, stemmed and seeded 2 garlic cloves 2 tablespoons freshly squeezed lime juice2 tablespoons mint leaves, plus more for garnish 2 tablespoons cilantro leaves 1/4 cup extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper
Directions
1 In a blender, combine half each of the coarsely chopped green tomatoes, cucumber and onion with the avocado, jalapeno, garlic, lime juice and 1 cup of cold water and puree until smooth. Transfer the puree to a large bowl.
2 Add the remaining coarsely chopped green tomatoes, cucumber and onion to the blender along with the 2 tablespoons of mint, the cilantro and 1/4 cup of olive oil and pulse to a chunky puree. Add the puree to the bowl and stir well. Refrigerate the soup until well chilled, about 1 hour. Season the gazpacho with salt and pepper and ladle it into chilled bowls. Garnish the cold soup with the tomato wedges, diced cucumber, mint leaves and a drizzle of olive oil and serve.
MAKE AHEAD

The green gazpacho can be stored in an airtight container and refrigerated overnight.
 
Posted by: Send a Meal AT 09:22 am   |  Permalink   |  0 Comments  |  Email
Monday, August 08 2011
he next time you grill or broil chicken breasts, cook some extra pieces to use in this salad. Or if you prefer, pick up some packaged cooked chicken breast strips or cubes at the grocery store.

Total Time: 20 mins
Servings: 6 (about 1-1/2 cup) servings

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Ingredients
1/3 cup lemon juice 2 tablespoons snipped fresh mint 2 tablespoons snipped fresh basil 2 tablespoons olive oil 1 tablespoon honey 1/4 teaspoon ground black pepper 5 cups shredded romaine lettuce2 cups cut-up cooked chicken breast2 plum tomatoes, cut into wedges1 15-ounce can garbanzo beans (chickpeas), rinsed and drained 2 tablespoons pitted kalamata olives, quartered (optional) 2 tablespoons crumbled reduced-fat feta cheese Whole kalamata olives (optional)
Directions
1 For dressing: In a screw-top jar, combine lemon juice, mint, basil, oil, honey, and pepper. Cover and shake well.
2 Place lettuce on a large platter. Top with chicken, tomatoes, beans, the quartered olives (if using), and cheese. Drizzle with dressing. If desired, garnish individual servings with whole olives.

Nutrition Facts
Calories 237, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 41 mg, Sodium 292 mg, Carbohydrate 23 g, Total Sugar 8 g, Fiber 5 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 6%, Iron 13%. Exchanges: Vegetable 1, Starch 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 07 2011
 Ingredients
3 tbsp. lemon juice
2 tsp. finely shredded lemon peel
3 tbsp. balsamic vinegar
2 tsp. sugar
1 tbsp. Dijon-style mustard
2 tbsp. mango chutney
1/3 cup extra-virgin olive oil
2 tbsp. snipped fresh rosemary
1 clove garlic, minced
8 oz. fresh crimini mushrooms, sliced
1 6-oz. can pitted black olives, sliced
1 small red onion, finely chopped
1 6-oz. can quartered artichoke hearts, drained
1 1/2 cups reduced-fat mayonnaise
6 slices bacon, crisp-cooked, drained, and crumbled
1 mango, finely chopped
1/3 cup dried cranberries
1 rotisserie chicken, meat removed and shredded
1 bag romaine lettuce
1/2 cup crumbled feta cheese
Freshly ground black pepper

Method
In a large bowl whisk together lemon juice, lemon peel, vinegar, and sugar. Whisk in the mustard, chutney, and olive oil. Stir in rosemary, garlic, mushrooms, olives, onion, and artichoke hearts. Cover and refrigerate at least 3 hours or overnight. Stir in mayonnaise, bacon, mango, cranberries, and chicken. Serve salad on a lettuce-lined platter; sprinkle with feta cheese and black pepper.

Notes:
This salad incorporates many of my favorites, rotisserie chicken, mango, dried cranberries and rosemary. It has a fresh taste and is bursting with flavor!

Number of Servings: 6
Posted by: Send a Meal AT 09:14 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 06 2011
Ordinary hamburgers get kicked up with the simple addition of dry onion soup mix and prepared salsa. Try them...they're easy to make and really delicious.

Prep Time: 10 mins
Total Time: 20 mins
Servings: 6

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Ingredients
1 1/2 lb. ground beef1/2 cup Pace® Picante Sauce 1 envelope (about 1 ounce) dry onion soup and recipe mix6 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds Lettuce leaves Tomato slice Avocado slices
Directions
1 Mix thoroughly the beef, picante sauce and soup mix. Shape firmly into 6 burgers, 1/2-inch thick each.
2 Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes or until desired doneness, turning the burgers over halfway through grilling.
3 Serve on rolls with lettuce, tomato, avocado and additional picante sauce.
 
Posted by: Send a Meal AT 09:13 am   |  Permalink   |  0 Comments  |  Email
Friday, August 05 2011
Ingredients
1/4 cup mayonnaise 2 cups baby spinach 1 tsp. minced garlic 8 1/2-inch thick slices sourdough bread 2 Tbsp. olive oil 1/2 of a 3.5 to 4-oz. pkg. garlic-and-herb goat cheese, softened 1 small zucchini, thinly sliced lengthwise1 tomato, sliced
Directions
1 In blender or food processor combine the mayonnaise, 1 cup of the spinach, the garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside.
2 Brush one side of each slice of bread with the olive oil; place, oiled side down, on waxed paper. Spread goat cheese on half the slices; layer zucchini, tomato, and remaining spinach on top. Spread some of the spinach mayonnaise on remaining slices; place on top of vegetables, spread side down.
3 Cook sandwiches in a very large skillet over medium-high heat 6 to 8 minutes or until bread is golden brown, turning once. Pass any remaining spinach mayonnaise. Makes 4 servings.

Nutrition Facts
Calories 369, Total Fat 22 g, Saturated Fat 6 g, Monounsaturated Fat 6g, Polyunsaturated Fat 8g, Total Sugar 3g, Cholesterol 15 mg, Sodium 636 mg, Carbohydrate 32 g, Fiber 3 g, Protein 10 g, Vitamin C (DV%) 30, Calcium (DV%) 10, Iron (DV%) 18
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:12 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 04 2011
This tortellini and vegetable salad recipe features a vinaigrette that has very little oil but tons of flavor.

Total Time: 25 mins
Servings: 4 servings (about 2 cups salad and 2 tablespoons dressing)
SEE MORE HEART-HEALTHY LIVING RECIPES
Ingredients
1 9-ounce package refrigerated whole wheat four cheese ravioli 6 cups torn mixed greens 1 medium red pepper, cut into bite-size strips1 medium yellow and/or red tomato, cut into wedges1/4 cup shredded carrot 1/4 cup snipped fresh basil, oregano and/or dill 1/4 cup white wine vinegar or white vinegar 2 tablespoons water 2 tablespoons olive oil 2 teaspoons sugar 2 cloves garlic, minced 1/4 teaspoon ground black pepper
Directions
1 In a large saucepan, cook ravioli according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
2 Arrange greens on 4 dinner plates. Top with cooked ravioli, red pepper, tomato, carrot, and herbs.
3 For dressing, in a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Drizzle over salads.
4 Money-Saving Tip: Use canned tomatoes rather than fresh, but make sure to rinse them well or get the no-salt-added kind to keep from adding any sodium to the salad.

Nutrition Facts
Calories 302, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 43 mg, Sodium 456 mg, Carbohydrate 33 g, Total Sugar 6 g, Fiber 5 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 82%, Calcium 14%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:17 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 03 2011
This 30-minute recipe is the ticket to elegant weekday dining. The rich cream sauce perfectly coats the chicken chunks, asparagus, and pasta.

Prep Time: 5 mins
Total Time: 24 mins
Servings: Makes 6 servings.
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Ingredients
1 bunch asparagus, trimmed and cut into 2-inch pieces 1 pound penne 2 tablespoons butter 1-1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces3/4 cup heavy cream 1/2 cup grated Parmesan 1/2 cup chicken broth 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup toasted walnuts, optional
Directions
1 Bring a large pot of lightly salted water to boiling. Add asparagus and cook for 2 minutes. Scoop out and set aside.
2 Return water to boiling and add pasta. Cook as package directs; drain and keep warm.
3 Meanwhile, melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook for 3 minutes, until no longer pink. Add asparagus, heavy cream, Parmesan, chicken broth, salt and pepper. Simmer until reduced slightly, about 7 to 8 minutes. Toss with pasta. Sprinkle with toasted walnuts, if desired. Makes 6 servings.

Nutrition Facts
Calories 575, Total Fat 24 g, Saturated Fat 12 g, Cholesterol 114 mg, Sodium 399 mg, Carbohydrate 53 g, Fiber 3 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:35 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 02 2011
This spicy burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw.

Prep Time: 50 mins
Total Time: 50 mins
Servings: 4 servings

SEE MORE EATINGWELL RECIPES
Ingredients
1 pound 90%-lean ground beef 3/4 cup chopped fresh cilantro, divided 1/2 cup finely chopped red onion1/4 cup chopped scallions 2 teaspoons minced garlic 1 tablespoon chili powder, preferably New Mexican 1 teaspoon ground cumin 1/2 teaspoon dried oregano, preferably Mexican 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1/3 cup reduced-fat mayonnaise 1 tablespoon lime juice1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note) 1/2 cup shredded Monterey Jack cheese 4 French rolls, preferably whole-wheat, split and toasted 2 roasted Anaheim or poblano peppers, (see Tip) 1 cup shredded green cabbage4 slices tomato4 thin slices red onion
Directions
1 Preheat grill to medium-high.
2 Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
3 Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
4 Peel the roasted peppers, halve lengthwise and remove the seeds.
5 Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165 degrees F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
6 Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
TIPS:

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or at melissas.com and ground in the spice section of many supermarkets.
Tips:
To oven-roast peppers:
1. Preheat oven to 450 degrees F . Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
MAKE AHEAD TIP: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.

Nutrition Facts
Calories 416, Total Fat 19 g, Saturated Fat 7 g, Monounsaturated Fat 6 g, Cholesterol 82 mg, Sodium 695 mg, Carbohydrate 34 g, Fiber 7 g, Protein 30 g, Potassium 628 mg. Daily Values: Vitamin A 25%, Vitamin C 35%, Calcium 20%, Iron 30%. Exchanges: Starch 2,Medium-Fat Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:20 am   |  Permalink   |  0 Comments  |  Email
Monday, August 01 2011
A splash of white balsamic vinegar in berry-flavor sparkling water turns low-fat, low-calorie melon balls into dessert .

Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: Makes 6 servings

SEE MORE DIABETIC LIVING RECIPES
Ingredients
1/2 cup calorie-free sparkling water with berry flavor 3 tablespoons white balsamic vinegar 4 cups assorted melon balls Fresh lemon verbena (optional)
Directions
1 In a medium bowl, combine sparkling water and white balsamic vinegar; add melon balls. Toss gently to coat. Cover and chill for 2 to 4 hours or until ready to serve.
2 Divide melon mixture among six dessert glasses or bowls. If desired, garnish with lemon verbena. Makes 6 servings

Nutrition Facts
Calories 47, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 16 mg, Carbohydrate 11 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit .5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:56 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 31 2011
Frying herbs like rosemary, parsley and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.

Con Poulos
Prep Time: 40 mins
Total Time: 40 mins
Servings: 8

SEE MORE FOOD & WINE RECIPES
Ingredients
1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 8 large garlic cloves, chopped 1/4 cup plus 2 tablespoons rosemary leaves 24 frenched lamb chops, (about 5 1/2 pounds) Vegetable oil, for frying 16 sage leaves 1/4 cup flat-leaf parsley leaves Kosher salt and freshly ground pepper
Directions
1 In a large glass baking dish, whisk the olive oil, vinegar, garlic and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Let stand for 30 minutes.
2 Meanwhile, in a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Add the remaining 1/4 cup of rosemary leaves to the hot oil and fry for 15 seconds. Using a slotted spoon, transfer the rosemary to paper towels to drain. Fry the sage leaves until the bubbles in the oil subside, about 45 seconds; transfer to the paper towels. Add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds, then add to the other herbs. Season the herbs with salt.
3 Heat a grill pan. Scrape the marinade off the lamb chops and season the chops with salt and pepper. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs and serve.
 
Posted by: Send a Meal AT 10:54 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 30 2011
These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.

Prep Time: 50 mins
Total Time: 50 mins
Servings: 4 servings

SEE MORE EATINGWELL RECIPES
Ingredients
2 teaspoons extra-virgin olive oil 1 small onion, finely chopped4 cloves garlic, minced 2 cups chopped plum tomatoes, with juices 6 oil-packed sun-dried tomatoes, drained and finely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons chopped fresh basil 1 pound 93%-lean ground turkey 1/4 cup finely chopped scallions2 teaspoons minced garlic 2 teaspoons Worcestershire sauce 1 teaspoon freshly grated lemon zest 1/2 teaspoon dried oregano 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1/2 cup shredded part-skim mozzarella cheese, divided 2 tablespoons finely chopped fresh basil 2 teaspoons extra-virgin olive oil 4 4-inch-square slices foccacia bread, (about 2 ounces each), toasted
Directions
1 To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
2 To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
3 Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
4 Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 8 to 10 minutes total.
5 Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese. Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack (see Tip). Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 8 to 10 minutes total.
TIPS:

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
MAKE AHEAD TIP: Cover and refrigerate the marinara sauce (Step 1) for up to 5 days.

Nutrition Facts
Calories 299, Total Fat 15 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Cholesterol 74 mg, Sodium 706 mg, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, Potassium 382 mg. Daily Values: Vitamin A 20%, Vitamin C 35%, Calcium 15%, Iron 15%. Exchanges: Starch 0.5,Vegetable 1,Lean Meat 3.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:53 am   |  Permalink   |  0 Comments  |  Email
Friday, July 29 2011
Brushing on pesto adds major flavor to these tender sirloin skewers. Serve them over pasta for a quick dinner.

Prep Time: 25 mins
Total Time: 35 mins
Servings: Makes 6 servings.

Ingredients
1-3/4 lb boneless beef sirloin steak, cut into 1-inch cubes 2 large red bell peppers, seeded, cut into 1-inch pieces3 Tbsp olive oil 1 tsp kosher salt 8 oz dried linguine or fettuccine 1/3 cup prepared pesto 2/3 cup finely grated Parmesan 1/2 tsp ground black pepper
Directions
1 Thread meat and peppers onto skewers and brush with 2 tbsp oil. Season with salt.
2 Cook pasta. Meanwhile, heat grill to medium high; oil grill grates and cook kabobs, turning frequently, until the meat is done, 7 to 9 min for medium. Remove from grill. Using a clean brush or spoon, coat meat generously with pesto.
3 Toss drained pasta with Parmesan, 1 tbsp oil and black pepper; serve with kabobs. Makes 6 servings.

Nutrition Facts
Calories 485, Total Fat 21 g, Saturated Fat 5.5 g, Cholesterol 66 mg, Sodium 622 mg, Carbohydrate 33 g, Fiber 3 g, Protein 39 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:07 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 28 2011
A quick stint on the grill gives eggplant slices a pleasing hint of smoke. Serve with a tartly dressed green salad.

Prep Time: 25 mins
Total Time: 58 mins
Servings: 4 servings

SEE MORE FAMILY CIRCLE RECIPES
Ingredients
2 medium-size eggplant (about 2-1/4 pounds total) 1/2 teaspoon salt 1-1/2 cups shredded part-skim mozzarella cheese 1 cup part-skim ricotta cheese 1 egg yolk 1/8 teaspoon dried Italian seasoning 1/8 teaspoon ground black pepper 1 jar (12 ounces) roasted red peppers, drained, or homemade fresh-roasted peppers, if desired 1-1/2 cups prepared low-fat marinara sauce 2 tablespoons grated Parmesan cheese
Directions
1 Trim tops and bottoms from eggplant. Cut each into 6 lengthwise slices, about 1/2-inch thick. Spread slices onto 2 large cookie sheets lined with paper towels. Sprinkle slices with 1/4 teaspoon of the salt, then turn slices over and sprinkle with remaining 1/4 teaspoon salt. Let stand 15 minutes, flipping slices halfway.
2 Heat grill or grill pan to medium-high heat. Quickly rinse eggplant slices under running water; pat dry. Spray both sides with nonstick cooking spray. Grill slices until softened and nicely marked, about 4 minutes per side. Return slices (do not overlap) to large cookie sheets (without paper towels).
3 Heat oven to 350 degrees F and coat a 13x9x2-inch baking dish with nonstick cooking spray. In a small bowl, stir together 3/4 cup of the mozzarella, the ricotta, egg yolk, Italian seasoning and pepper. Stir until well combined.
4 Divide red pepper pieces evenly among eggplant slices, placing them on the wider end of each slice. Top each pepper with a heaping tablespoon of cheese filling. Place 1/2 cup of the marinara sauce on the bottom of the prepared dish. Roll up eggplant slices, starting at the wide end and enclosing filling. Place in dish. Top with remaining 1 cup marinara sauce, remaining 3/4 cup mozzarella and the grated Parmesan cheese.
5 Bake at 350 degrees F for 25 minutes. Remove to wire rack and cool at least 10 minutes before serving. Add salt to taste.

Nutrition Facts
Calories 343, Total Fat 15 g, Cholesterol 99 mg, Sodium 1040 mg, Carbohydrate 31 g, Fiber 8 g, Protein 24 g
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:39 pm   |  Permalink   |  Email
Wednesday, July 27 2011
Ingredients
1 8-ounce bottle Italian salad dressing2 teaspoons finely shredded lemon peel 1 pound beef flank steak Lemon-pepper seasoning 1/2 pound fresh haricot vert or other young, tender green beans, trimmed5 cups torn leaf lettuce3 cups fresh watercress or arugula 1 medium cantaloupe, cut into wedges Teardrop or other cherry tomatoes (optional)
Directions
1 Mix salad dressing and lemon peel. Sprinkle steak with lemon-pepper seasoning. Place steak in a plastic bag set in a glass dish; pour 3/4 cup of the dressing mixture over meat. Seal bag and marinate in refrigerator for 12 to 24 hours, turning occasionally.
2 At serving time, remove steak from bag; discard excess marinade. Grill steak on an uncovered grill directly over medium-hot coals for 12 to 14 minutes or until meat reaches desired doneness, turning once.
3 Meanwhile, in a medium saucepan add beans to boiling water and simmer, covered, for 2 minutes or until crisp-tender; drain and rinse in cold water and set aside. In a large mixing bowl toss the green beans with the lettuce and watercress; arrange tossed salad mixture on individual dinner plates.
4 Thinly slice the flank steak across the grain and arrange slices on each plate. Serve with cantaloupe wedges and garnish with tomatoes, if desired. Drizzle salad with remaining 1/4 cup dressing. Makes 6 main-dish servings.
MAKE-AHEAD TIP

Marinate meat in the refrigerator for 12 to 24 hours as directed.

Nutrition Facts
Calories 248, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 35 mg, Sodium 245 mg, Carbohydrate 12 g, Fiber 1 g, Protein 16 g. Daily Values: Vitamin A 37%, Vitamin C 76%, Calcium 4%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 08:51 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 26 2011
ingredients
1
lb. skinless salmon fillet, cut into 4 portions
1
lemon
1
Tbsp. snipped fresh dillweed
1
Tbsp. snipped fresh tarragon or lemon thyme
1
Tbsp. snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
1/2
tsp salt
1/2
tsp. ground black pepper
2
Tbsp. butter, softened
Lemon peel and fresh herbs (optional)

directions
1. Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.
2. Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook 3 minutes or until golden brown. Turn salmon; pour lemon juice over. Place pan in oven and cook 3 to 7 minutes or until salmon flakes easily with a fork.
3. Transfer to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs. Makes 4 servings.
nutrition facts
Calories294 Total Fat (g)21 Saturated Fat (g)7, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)5, Cholesterol (mg)78, Sodium (mg)401, Carbohydrate (g)3, Total Sugar (g)1, Fiber (g)1, Protein (g)24, Vitamin C (DV%)47, Calcium (DV%)3, Iron (DV%)4, Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:16 am   |  Permalink   |  0 Comments  |  Email
Monday, July 25 2011
Ingredients
3 cups dried medium noodles (6 ounces) 1 pound ground beef2 8-ounce cans tomato sauce 1 teaspoon dried basil, crushed 1/2 teaspoon sugar 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 8-ounce carton dairy sour cream 1 8-ounce package cream cheese, softened 1/2 cup milk 1/3 cup chopped onion (1 small)1 10-ounce package frozen chopped spinach, cooked and well drained 1 cup shredded cheddar cheese (4 ounces)
Directions
1 Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2 Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3 In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4 Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5 Makes 8 servings
6 Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Nutrition Facts
Calories 472, Total Fat 30 g, Saturated Fat 17 g, Cholesterol 127 mg, Sodium 683 mg, Carbohydrate 25 g, Fiber 3 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: AT 10:09 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 24 2011
Ingredients
5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and oyster 1 medium onion, chopped1/2 cup chopped carrot 1/4 cup dried tomato pieces (not oil-packed) 3/4 cup chicken broth 1/4 cup dry white wine or chicken broth 3 tablespoons quick-cooking tapioca 1 teaspoon dried thyme, crushed 1/2 teaspoon dried basil, crushed 1/2 teaspoon garlic salt 1/4 to 1/2 teaspoon pepper 3 pounds chicken thighs or drumsticks (with bone), skinned4 1/2 cups hot cooked plain and/or spinach linguine or fettucine, or hot cooked rice
Directions
1 In a 4- to 5-quart crockery cooker combine mushrooms, onion, carrot, and dried tomato pieces. Pour chicken broth and wine over all. Sprinkle with tapioca, thyme, basil, garlic salt, and pepper. Place chicken pieces on top of vegetables.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta or rice; spoon juices on top. Makes 6 servings.

Nutrition Facts
Calories 360, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 107 mg, Sodium 350 mg, Carbohydrate 39 g, Total Sugar 4 g, Fiber 3 g, Protein 34 g. Daily Values: Vitamin A 28%, Vitamin C 9%, Calcium 3%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:09 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 23 2011
Ingredients
2 pounds prepared macaroni salad, from deli department 3/4 pound deli ham, cut into 1-1/2 x 1/4-inch strips 1/2 pound sugar snap peas, strings removed 1 bag (1/2 pound) cheddar and mozzarella cheese cubes 1/2 cup crumbled, cooked bacon (about 8 slices)
Directions
1 Toss together macaroni salad and ham in large bowl. Slice any large sugar snap peas in half. Add to bowl, along with cheese and bacon. Chill until serving.

Nutrition Facts
Calories 395, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 82 mg, Sodium 1848 mg, Carbohydrate 39 g, Fiber 2 g, Protein 29 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:07 am   |  Permalink   |  0 Comments  |  Email
Friday, July 22 2011
Ingredients
1 12- to 14-oz. boneless beef top loin (strip) steak, cut about 3/4 inch thick1 or 2 large cloves garlic, coarsely chopped 1/2 tsp. cracked or coarsely ground black pepper 1/4 tsp. salt 8 to 10 thin asparagus spears, trimmed (6 oz.) 2 tsp. garlic-flavored olive oil or olive oil 1/2 cup beef broth 1 Tbsp. dry white wine1/4 tsp. Dijon-style mustard
Directions
1 Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine. Cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
2 Preheat an indoor electric grill on high setting, if available. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. (For a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium. For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once.) If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling. Cook asparagus until crisp-tender.*
3 Spoon sauce on serving plate. Cut steak in half crosswise. Serve steak halves atop sauce with asparagus on top. Makes 2 servings.
NOTE

The asparagus cooking time will vary with the size of asparagus. Also, if there is no room on the grill, the asparagus can be grilled after the steak.
CONVENTIONAL METHOD

Prepare as above through Step 1. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling. Serve as directed above.

Nutrition Facts
Calories 458, Total Fat 32 g, Saturated Fat 11 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 1 g, Cholesterol 110 mg, Sodium 549 mg, Carbohydrate 3 g, Total Sugar 2 g, Fiber 1 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 3%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:35 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 21 2011
Ingredients
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces2 tablespoons finely snipped fresh cilantro1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 fresh serrano chile pepper, seeded and finely chopped* 1 teaspoon cooking oil 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon Homemade Garam Masala (see recipe) or purchased garam masala (optional) 1/8 teaspoon ground nutmeg 1 cup fresh pineapple cubes1/2 of a medium red sweet pepper, cut into 1-inch pieces1/2 of a medium green sweet pepper, cut into 1-inch pieces
Directions
1 Place chicken in a large resealable plastic bag set in a shallow dish. Add cilantro, ginger, garlic, serrano pepper, oil, coriander, cumin, salt, garam masala (if desired), and nutmeg to bag. Seal bag. Turn and press bag to coat chicken. Chill for at least 2 hours or up to 6 hours.
2 On eight 10- to 12-inch skewers, alternately thread the chicken, pineapple, red sweet pepper, and green sweet pepper, leaving a 1/4-inch space between pieces.
3 Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until chicken is no longer pink, turning occasionally to brown evenly. Makes 4 (2-skewer) servings.
BROILER DIRECTIONS

Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until chicken is no longer pink, turning occasionally to brown evenly.
NOTE

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts
Calories 175, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 66 mg, Sodium 212 mg, Carbohydrate 8 g, Fiber 1 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:43 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 20 2011
Ingredients
3 tablespoons brown sugar 2 tablespoons finely chopped onion2 tablespoons vinegar 2 tablespoons prepared mustard 1/4 teaspoon celery seed 1/8 teaspoon garlic powder 8 chicken thighs (about 2-1/2 pounds total)1/2 teaspoon paprika 1/4 teaspoon ground turmeric 1/4 teaspoon salt
Directions
1 For sauce, in a small saucepan combine brown sugar, onion, vinegar, mustard, celery seed, and garlic powder. Bring to boiling, stirring until the sugar dissolves. Remove from heat; set aside.
2 Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.
3 Grill chicken on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 5 minutes of grilling or broiling. Makes 4 servings.
MAKE-AHEAD TIP

Prepare sauce up to 48 hours ahead; cover and chill.

Nutrition Facts
Calories 375, Total Fat 19 g, Saturated Fat 5 g, Cholesterol 129 mg, Sodium 366 mg, Carbohydrate 11 g, Protein 37 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:12 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 19 2011
Ingredients
1-1/2 teaspoons finely shredded lemon peel 1 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/2 teaspoon dried sage, crushed 1/2 teaspoon black pepper 8 cloves garlic, minced 4 pork loin chops, cut 1-1/4 inches thick
Directions
1 For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers.
2 For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 chops.

Nutrition Facts
Calories 292, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 105 mg, Sodium 371 mg, Carbohydrate 3 g, Total Sugar 0 g, Fiber 1 g, Protein 43 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 5%, Iron 8%. Exchanges: Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:57 pm   |  Permalink   |  0 Comments  |  Email
Monday, July 18 2011
Ingredients
12 ounces cooked boneless, skinless chicken breast, shredded or cubed (2 cups)2 medium red and/or green apples, coarsely chopped (2 cups)1/4 cup thinly sliced celery1/3 cup dried tart cherries 1/3 cup coarsely chopped pecans or peanuts 1/3 cup fat-free mayonnaise dressing or salad dressing 1/3 cup fat-free dairy sour cream 1 to 1-1/2 teaspoons dried rosemary, crushed 1 tablespoon lemon juice 1 tablespoon honey Lettuce leaves
Directions
1 Combine chicken, apples, celery, cherries, and nuts in medium bowl. For dressing, stir together the mayonnaise dressing or salad dressing, sour cream, rosemary, lemon juice, and honey in a small bowl. Stir dressing into chicken mixture just until evenly coated.
2 Refrigerate, covered, for up to 24 hours. Serve on lettuce leaves. Makes 4 servings.

Nutrition Facts
Calories 272, Total Fat 9 g, Saturated Fat 1 g, Sodium 314 mg, Carbohydrate 30 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 7%, Iron 0%. Exchanges: Fruit 2, Lean Meat 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:14 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 17 2011
 Ingredients
1/2 cup shredded low-fat mozzarella cheese 1 2-1/2-ounce jar sliced mushrooms, drained 1/4 cup plain low-fat yogurt 1 tablespoon snipped chives 1 tablespoon snipped parsley 1 tablespoon chopped pimiento 4 small boneless skinless chicken breast halves (12 ounces total)1 tablespoon fine dry bread crumbs 1/8 teaspoon paprika 1 tablespoon plain low-fat yogurt
Directions
1 For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimiento.
2 Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.
3 Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 2-quart square baking dish.
4 Combine bread crumbs and paprika. Brush chicken with the 1 tablespoon yogurt; sprinkle with crumb mixture. Bake in a 350 degree F oven for 20 to 25 minutes or until chicken is tender and no longer pink. Makes 4 servings.

Nutrition Facts
Calories 205, Total Fat 6 g, Cholesterol 82 mg, Sodium 298 mg, Carbohydrate 4 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:13 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 16 2011
Ingredients
1-3/4 pounds skinless, boneless chicken breast halves1 14- to 16-ounce jar cheddar cheese pasta sauce 1 tablespoon Worcestershire sauce 1 large onion, halved crosswise and thinly sliced6 pumpernickel or rye buns, split and toasted, or 6 slices pumpernickel or rye bread, toasted and halved diagonally 4 slices bacon, crisp-cooked, drained, and crumbled (optional) 1 tomato, chopped (optional) Kosher dill pickles (optional)
Directions
1 Cut chicken diagonally into 1/2-inch-thick slices; set aside. In a 3-1/2- or 4-quart slow cooker, stir together pasta sauce and Worcestershire sauce. Add onion and chicken slices.
2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
3 To serve, spoon chicken and sauce mixture over bun halves. If desired, sprinkle with crumbled bacon and tomato. Serve with dill pickles, if desired. Makes 6 servings.

Nutrition Facts
Calories 340, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 102 mg, Sodium 823 mg, Carbohydrate 21 g, Fiber 3 g, Protein 36 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:10 am   |  Permalink   |  0 Comments  |  Email
Friday, July 15 2011
Ingredients
2 cups dried orecchiette or medium shell macaroni or 3 cups dried bow-tie pasta (8 oz.) 1 medium head iceberg lettuce, chopped or 8 cups torn leaf lettuce or fresh spinach baby leaves12 oz. cooked chicken or turkey, cut into bite-size pieces 1 12-oz. jar roasted red sweet peppers, well-drained and coarsely chopped 1 small red onion, thinly sliced and separated into rings 8 slices bacon, crisp-cooked, drained and crumbled 1 4-oz. container one 2.8-ounce can French-fried onions 1 12-oz. bottle bottled poppy seed salad dressing
Directions
1 Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2 In a very large bowl, toss together cooked pasta, lettuce, chicken, red sweet peppers, red onion, bacon and Crispy Onions. Drizzle salad dressing over pasta mixture; toss gently to coat. Serve immediately. Makes 8 to 12 main-dish servings.

Nutrition Facts
Calories 505, Total Fat 27 g, Saturated Fat 5 g, Cholesterol 47 mg, Sodium 652 mg, Carbohydrate 41 g, Fiber 2 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 89%, Calcium 2%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:09 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 14 2011
Ingredients
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 2 cloves garlic,minced 1/4 teaspoon ground black pepper 3 medium cucumbers, seeded and coarsely chopped 2 medium red and/or yellow tomatoes, coarsely chopped 1/2 cup sliced red onion Mixed salad greens (optional) 1/3 cup bottled reduced-calorie creamy cucumber salad dressing 1/2 cup crumbled feta cheese (2 ounces) 1/4 cup pitted kalamata olives or ripe olives
Directions
1 Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
2 Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
3 Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once.
4 Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives. Makes 4 servings.

Nutrition Facts
Calories 328, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 95 mg, Sodium 626 mg, Carbohydrate 15 g, Fiber 3 g, Protein 37 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 3, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:07 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 13 2011
Ingredients
1/3 cup balsamic vinegar 2 teaspoons olive oil 1 teaspoon minced garlic 1/2 medium yellow bell pepper 1/2 medium red bell pepper 1 small zucchini, halved lengthwise1 baby eggplant or Japanese eggplant, halved lengthwise 4 Grillers® Original -- or -- 4 Grillers® Vegan Veggie Burgers
Directions
1 In small saucepan cook vinegar over low heat about 5 minutes or until reduced to 2 tablespoons and syrupy. Set aside.
2 In small bowl stir together olive oil and garlic. Brush bell peppers, zucchini and eggplant with olive oil mixture.
3 Grill peppers and zucchini over medium heat for 5 minutes, turning occasionally. Add burgers and eggplant to grill. Grill for 4 to 6 minutes more or until burgers are heated through and vegetables are tender, turning occasionally. Remove from grill. Cut vegetables into 3/4- to 1-inch pieces.
4 To serve, spoon vegetables on burgers. Drizzle with balsamic vinegar.
ON THE GRILL:

Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.

Nutrition Facts
Calories 200, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 15 g, Fiber 5 g, Sugars 6 g, Protein 16 g. Daily Values: Vitamin A 10%, Vitamin C 110%, Calcium 6%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:06 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 12 2011
Ingredients
1/3 cup balsamic vinegar 1 tablespoon coarse-grain mustard 1 teaspoon honey 1 clove garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dried thyme 1/3 cup extra-virgin olive oil 1 piece (6 ounces) blue cheese, crumbled (about 1-1/2 cups) 4 bone-in shell steaks (about 1-3/4 pounds total, 1/2 inch thick) 2 zucchini, halved crosswise, then cut lengthwise into slices6 ounces assorted baby leafy greens OR: packaged salad blend 1/2 red onion, halved and thinly sliced
Directions
1 In small bowl, whisk vinegar, mustard, honey, garlic, salt, pepper and thyme. Gradually whisk in oil until well blended. Stir in 1/2 cup crumbled cheese, mashing slightly. Remove 2/3 cup dressing to plastic food-storage bag. Add the shell steaks; seal. Turn to coat; marinate 10 minutes.
2 Prepare outdoor grill with hot coals, heat gas grill to hot, or heat oven broiler.
3 In bowl, gently toss zucchini and 2 tablespoons of remaining dressing.
4 Remove steaks from marinade. Grill or broil 2 minutes. Flip over. Top each with 1-1/2 tablespoons remaining crumbled cheese. Grill 2 minutes for medium-rare. Remove to platter.
5 Grill or broil zucchini slices until tender, about 2 minutes per side.
6 In bowl, toss together greens, zucchini, onion, remaining dressing and any remaining crumbled cheese. Serve salad alongside grilled steaks.

Nutrition Facts
Calories 596, Total Fat 41 g, Saturated Fat 14 g, Cholesterol 117 mg, Sodium 1064 mg, Carbohydrate 13 g, Fiber 2 g, Protein 43 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:05 am   |  Permalink   |  0 Comments  |  Email
Monday, July 11 2011
Ingredients
2 tablespoons olive oil 4 cloves garlic, sliced 1 can (28 ounces) whole tomatoes 1/2 teaspoon salt 1/4 teaspoon black pepper 1-1/2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks1 large red sweet pepper, seeds removed, cut into 1/4-inch slices 1/2 large sweet onion, peeled and cut into 1/4-inch slices 4 hot cherry peppers, cut in half, seeds removed 1/2 pound orzo, cooked following package directions Grated Parmesan cheese, optional
Directions
1 Heat oil in a large skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes, until lightly browned and fragrant. Stir in tomatoes with liquid, salt and pepper. Break up tomatoes with the back of a wooden spoon. Cook over medium-high heat for 3 minutes, stirring occasionally.
2 Add chicken, sweet peppers, onion and cherry peppers. Cook over medium-high heat, covered, for 5 minutes. Turn chicken over and stir peppers and onion. Cook for an additional 5 minutes or until internal temperature of the chicken registers 160 degrees on an instant-read thermometer.
3 Serve with cooked orzo. Sprinkle with grated cheese, if desired.

Nutrition Facts
Calories 528, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 99 mg, Sodium 927 mg, Carbohydrate 56 g, Fiber 5 g, Protein 50 g
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:04 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 10 2011
 Ingredients
1/3 cup sugar 1/2 cup finely chopped onion (1 medium)2 cloves garlic, minced 1-1/2 cups light beer or water1 6-ounce can tomato paste 1/4 cup Worcestershire sauce 1/4 cup vinegar 1 to 2 tablespoons bottled habanero hot pepper sauce 1 tablespoon chopped canned chipotle peppers in adobo sauce Salt 4 beef ribeye or sirloin strip steaks, cut 1 inch thick
Directions
1 For sauce, in a medium saucepan cook sugar over medium-high heat until it begins to melt, shaking the pan occasionally (do not stir). Reduce heat to low; add onion and garlic. Cook and stir for 5 minutes more or until mixture is golden brown. Bring beer just to boiling in a small skillet. Carefully and gradually add boiling beer to sugar mixture, stirring constantly. Whisk in tomato paste, Worcestershire sauce, vinegar, habanero sauce, chipotle peppers, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or to desired consistency. Set aside.
2 For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once and brushing with some of the sauce during the last few minutes of grilling. Allow 10 to 12 minutes for medium-rare (145 degree F) or 12 to 15 minutes for medium doneness (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.)
3 Pass remaining sauce with steaks. Cover and chill any remaining sauce for up to 1 week. Makes 4 servings.

Nutrition Facts
Calories 572, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 134 mg, Sodium 532 mg, Carbohydrate 31 g, Fiber 2 g, Protein 65 g. Daily Values: Vitamin C 19%, Calcium 5%, Iron 38%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:03 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 09 2011
Ingredients
1 pound 90%-lean ground beef3/4 cup chopped fresh cilantro, divided 1/2 cup finely chopped red onion 1/4 cup chopped scallions 2 teaspoons minced garlic 1 tablespoon chili powder, preferably New Mexican 1 teaspoon ground cumin 1/2 teaspoon dried oregano, preferably Mexican 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1/3 cup reduced-fat mayonnaise 1 tablespoon lime juice 1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note) 1/2 cup shredded Monterey Jack cheese 4 French rolls, preferably whole-wheat, split and toasted 2 roasted Anaheim or poblano peppers, (see Tip) 1 cup shredded green cabbage 4 slices tomato4 thin slices red onion
Directions
1 Preheat grill to medium-high.
2 Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
3 Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
4 Peel the roasted peppers, halve lengthwise and remove the seeds.
5 Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165 degrees F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
6 Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
TIPS:

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or at melissas.com and ground in the spice section of many supermarkets.
Tips:
To oven-roast peppers:
1. Preheat oven to 450 degrees F . Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
MAKE AHEAD TIP: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.

Nutrition Facts
Calories 416, Total Fat 19 g, Saturated Fat 7 g, Monounsaturated Fat 6 g, Cholesterol 82 mg, Sodium 695 mg, Carbohydrate 34 g, Fiber 7 g, Protein 30 g, Potassium 628 mg. Daily Values: Vitamin A 25%, Vitamin C 35%, Calcium 20%, Iron 30%. Exchanges: Starch 2,Medium-Fat Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:01 am   |  Permalink   |  0 Comments  |  Email
Friday, July 08 2011
Ingredients
1 pound pork tenderloin, trimmed 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground pepper, plus more to taste 3 tablespoons apricot preserves, divided 4 ripe but firm fresh apricots or nectarines, halved and pitted2 tablespoons white-wine vinegar 2 tablespoons minced shallot 2 tablespoons canola oil 1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)
Directions
1 Preheat grill to high.
2 Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
3 Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.
TIP:

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Nutrition Facts
Calories 247, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 74 mg, Sodium 363 mg, Carbohydrate 15 g, Fiber 1 g, Protein 25 g, Potassium 653 mg. Daily Values: Vitamin A 40%, Vitamin C 30%. Exchanges: Fruit 1,Lean Meat 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:00 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 07 2011
Ingredients
4 pieces salmon fillets or steak (6 ounces each), any small bones removed Marinade: 1 bunch fresh basil, washed and stemmed 4 cloves garlic, peeled 1 teaspoon extra-virgin olive oil Grated rind of 1 lemon (2 teaspoons) and juice (1/4 cup) 1/2 teaspoon salt 1/2 teaspoon black pepper Spicy Corn Relish (on www.familycircle.com)

How to Grill Salmon Have you looked at those wooden planks stacked in the seafood section at your market and wondered how to grill salmon with them? Turns out, it's an easy way to add a smoky flavor to a simple salmon ...
Directions
1 Place salmon in baking dish.
2 Marinade: Combine basil, garlic, oil, rind, juice, salt and pepper in blender. Whirl until smooth paste. Spread half of basil mixture over salmon; reserve remaining half for basting. Turn salmon over to coat well. Marinate the salmon in the basil mixture for 30 minutes, turning after 15 minutes.
3 Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler. Grill salmon, basting with reserved marinade, for 4 to 5 minutes per side or until opaque in center. Transfer fish to plates. Serve with Spicy Corn Relish.

Nutrition Facts
Calories 197, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 83 mg, Sodium 241 mg, Carbohydrate 2 g, Fiber 0 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:30 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 06 2011
Ingredients
2 tablespoons chili powder 1 teaspoon celery seeds 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 3-pound fresh beef brisket, trimmed of fat 2 onions, thinly sliced1 cup bottled smoke-flavored barbecue sauce1/2 cup beer or ginger ale8 large sandwich buns or Portuguese rolls, split and toasted Bottled hot pepper sauce (optional) Mango slices

How to Cook Brisket Good things come to those who wait. Such is the case with how to cook brisket--scrumptious smoked beef so tender that it practically falls apart. The prep work starts the day before, and then it ...
Directions
1 In a small bowl combine the chili powder, celery seeds, salt, and pepper. Rub the spice mixture onto all sides of the brisket. Scatter half of the sliced onions in the bottom of a 3 1/2-, 4-, 5-, or 6-quart crockery cooker. Place the brisket on the onions, cutting the meat to fit the cooker, if necessary. Scatter the remaining onions on top of the brisket. In a small bowl stir together the barbecue sauce and beer or ginger ale. Pour over the brisket and onions.
2 Cover and cook on low-heat setting for 10 to 12 hours or until meat is fork-tender. Transfer meat to a cutting board and let stand for 15 minutes. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in crockery cooker. Heat through using the high-heat setting.
3 To serve, use a slotted spoon to transfer beef and onion mixture into the buns. If desired, season to taste with bottled hot pepper sauce. Top with mango slices. (Freeze any remaining beef mixture in a freezer container for up to 3 months.) Makes 8 servings.
CONVENTIONAL METHOD

Preheat oven to 325 degree F. Combine the seasoning mixture and rub onto brisket as above in Step 1. Place meat in a shallow roasting pan. Top with all of the sliced onions and pour a mixture of the barbecue sauce and beer over meat. Cover and roast about 3 hours or until meat is fork tender. Remove meat and let stand 15 minutes. Halve meat crosswise and shred. Pour sauce into a large saucepan; add shredded meat. Heat through. Serve as directed above in Step 3.

Nutrition Facts
Calories 442, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 98 mg, Sodium 971 mg, Carbohydrate 41 g, Total Sugar 17 g, Fiber 3 g, Protein 41 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 9%, Iron 28%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:06 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 05 2011
 Ingredients
4 ounces pancetta, cut into 1-inch-by-1/4-inch strips Extra-virgin olive oil 1 large garlic clove, minced 1 teaspoon chopped rosemary 1/4 teaspoon crushed red pepper 2 15-ounce cans cannellini beans, drained and rinsed Salt 4 pocketless pita or naan 6 ounces thinly sliced Fontina cheese
Directions
1 Preheat the oven with a pizza stone to 450 degrees. In a skillet, cook the pancetta in 2 tablespoons of oil over moderate heat, until crisp; transfer to a plate. Add the garlic, rosemary, and crushed pepper to the skillet and cook for 20 seconds. Mash in the beans. Stir in the pancetta; season with salt. Brush the flatbreads with oil and spread with the bean mixture. Top with the cheese. Bake the flatbreads until the cheese is bubbling, 7 minutes; transfer to plates and serve.
Posted by: Send a Meal AT 11:04 am   |  Permalink   |  0 Comments  |  Email
Monday, July 04 2011
 Ingredients
3 cups all-purpose flour 3 teaspoons salt 2 teaspoons black pepper 1-1/2 teaspoons sugar 1-1/2 teaspoons paprika 1-1/2 cups buttermilk 2 eggs 1-1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces 4 cups peanut oil
Directions
1 In a 13 x 9 x 2-inch baking pan, whisk together flour, salt, pepper, sugar, and paprika. In a medium-size bowl, whisk together buttermilk, eggs, baking powder, and baking soda until smooth.
2 Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place on a baking sheet fitted with a wire rack. Refrigerate while heating oil.
3 Heat oven to 175 degrees F. Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360 degrees F over medium-high heat. Place half of the chicken pieces, skin-side down, in the oil. Cover and reduce heat to medium. Fry chicken for 7 to 8 minutes or until golden brown. Check after 4 minutes to be sure chicken is browning evenly. Rearrange if necessary. Flip chicken over and fry an additional 7 to 8 minutes or until golden and internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a baking sheet fitted with wire rack and place in oven to keep warm.
4 Return oil to 360 degrees F and fry remaining chicken pieces. Serve warm.

Nutrition Facts
Calories 633, Total Fat 39 g, Saturated Fat 9 g, Cholesterol 139 mg, Sodium 1211 mg, Carbohydrate 39 g, Fiber 2 g, Protein 29 g
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:03 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 03 2011
Ingredients
1/2 cup salad oil 1/2 cup soy sauce 2 tablespoons apple-cider vinegar 2 small onions, chopped1 clove garlic, minced 3 tablespoons chopped candied ginger 1/2 teaspoon ground black pepper 1/2 teaspoon dry mustard 3 pounds rump roast or sirloin-tip roast, cut into 2-x-2-x-1/2 -inch pieces 2 large green bell peppers, cut into chunks1 large sweet onion, cut into chunks
Directions
1 In a bowl, combine all ingredients except meat and vegetable chunks.
2 Place meat in a shallow dish. Pour sauce over meat to coat. Cover dish with plastic wrap. Marinate in the refrigerator for 4 hours, or overnight.
3 Preheat grill to Medium (300 to 350 degrees F). If using wooden skewers, soak in water for 5 to 10 minutes.
4 Place meat on skewers, alternating with chunks of bell peppers and onions. Brush kabobs with remaining marinade.
5 Grill kabobs, covered with lid, over direct heat for 10 to 15 minutes per side until desired doneness is reached, turning occasionally and brushing with additional marinade during cooking time. (Do not brush cooked meat with marinade that has come in contact with raw meat. Such marinade should be boiled for at least 1 minute before using on cooked meat.) 
Posted by: Send a Meal AT 11:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 02 2011
Ingredients
1 1/2 pounds ground beef2 cups (4 ounces) FRENCH'S® Cheddar or Original French Fried Onions 3 tablespoons FRENCH'S® Classic Worcestershire Sauce 3/4 teaspoon garlic powder 6 slices American cheese
Directions
1 MIX beef, 1 cup French Fried Onions, Worcestershire and garlic powder. Shape into 6 burgers.
2 GRILL burgers about 10 min. until cooked through in center.
3 TOP each with 1 slice cheese. Cook 1 min. until cheese melts.
4 SERVE burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.
 
Posted by: Send a Meal AT 11:00 am   |  Permalink   |  0 Comments  |  Email
Friday, July 01 2011
Ingredients
3 medium tomatoes, coarsely chopped
1/3 cup fresh lime juice
1 cup water
1 teaspoon salt
2 pounds skinless, boneless chicken thighs
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon dried parsley
12 corn tortillas, warmed
Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving

Directions
1. In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
2. Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.
MAKE AHEAD
The grilled chicken can be refrigerated overnight.
 
Posted by: Send a Meal AT 10:34 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 30 2011
Ingredients
1 box (6.8 ounces) Spanish rice mix (such as Rice a Roni)
4 boneless, skinless chicken breast halves (about 1 pounds), split if large and pounded to an even thickness
1 can (15 ounces) black beans, drained and rinsed
2 scallions, trimmed and chopped
1 jalapeno chile, seeded and diced
1 can (8 ounces) pineapple chunks in juice
1 can (14.5 ounces) no-salt-added diced tomatoes
1 tablespoon vinegar
2 teaspoons canola oil
2 tablespoons unsalted butter

Directions
1. Remove seasoning packet from rice mix. Measure out 1 teaspoon and sprinkle over both sides of chicken in a glass dish.
2. In a bowl, combine beans, scallions and jalapeno. Dice pineapple chunks (reserving juice) and add to bowl. Pour 3 tablespoons reserved juice over chicken. Stir 1/3 cup of the diced tomatoes and 1/4 teaspoon of the rice seasoning mix into the bean mixture. Add vinegar and oil; stir and set aside.
3. Prepare Rice. Heat butter in a large, lidded skillet. Add rice mixture. Saute over medium heat, about 3 minutes. Stir in 21/4 cups water, remaining seasoning and remaining diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes.
4. Heat grill or grill pan. Once ready, grill chicken 3 to 4 minutes per side, turning once, or until cooked through. Serve chicken with salsa and rice.

Nutrition Facts
Calories 541, Total Fat 12 g, Saturated fat 4 g, Cholesterol 97 mg, Sodium 1045 mg, Carbohydrate 63 g, Fiber 9 g, Protein 44 g,
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:32 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 29 2011
Ingredients
1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1/4 teaspoon Old Bay seasoning
1/4 teaspoon sweet paprika
3 scallions, green parts only, thinly sliced
1 pound lump crabmeat, picked over for shell
3/4 cup finely ground hard pretzels (from 1/2 pound pretzels)
2 tablespoons unsalted butter
1 tablespoon vegetable oil

Directions
1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
2. Preheat the oven to 400 degrees. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.
MAKE AHEAD
The crabmeat mixture can be refrigerated overnight. 
Posted by: Send a Meal AT 10:31 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 28 2011
Ingredients
1/4 cup canola oil
1 large onion, finely chopped
2 large garlic cloves, minced
2 tablespoons minced fresh ginger
2 hot chiles with seeds, minced
2 tablespoons Madras curry powder
1 1/2 teaspoons turmeric
5 cups low-sodium chicken broth
1/2 cup coconut milk
Salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
1 pound cauliflower, cut into florets
2 yellow squash, cut into 1-inch pieces
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Rice and lemon wedges, for serving

Directions
1. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion, garlic, ginger and chiles and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the curry powder and turmeric and cook for 2 minutes. Add the broth and coconut milk and season with salt and pepper. Bring to a boil and simmer for 5 minutes. Add the potatoes and cook over moderate heat until barely tender, 5 minutes. Add the cauliflower and squash, cover partially and cook over moderately low heat, stirring occasionally, until the vegetables are tender, 15 minutes.
2. Add the chicken to the casserole, season with salt and pepper and cook just until white throughout, about 5 minutes. Serve over rice, with lemon wedges. 
Posted by: Send a Meal AT 10:30 am   |  Permalink   |  0 Comments  |  Email
Monday, June 27 2011
Ingredients
1/2 cup orzo, tripolini, tiny tube macaroni, or tiny star macaroni
1 cup frozen mixed peas and carrots
8 ounces fully cooked boneless ham, cut into 1/2-inch cubes
4 green onions, sliced
1/2 cup plain low-fat yogurt
2 tablespoons reduced-calorie creamy cucumber salad dressing
1/4 teaspoon dried dillweed
2 medium tomatoes, sliced
1 green pepper, cut into half rings
Lettuce leaves

Directions
1. In a medium saucepan bring a large amount of water to boiling. Add pasta and frozen mixed peas and carrots. Return to boiling, then reduce heat slightly. Boil, uncovered, for 5 to 8 minutes or until pasta and carrots are tender. Immediately drain mixture in a colander, then rinse with cold water and drain again.
2. In a medium mixing bowl stir together pasta, peas and carrots, ham, and green onions. In a small mixing bowl stir together yogurt, cucumber dressing, and dillweed. Pour yogurt mixture over pasta and vegetable mixture. Toss until well coated. Cover and chill for at least 4 hours.
3. To serve, arrange the tomato slices and green pepper on 4 lettuce-lined salad plates. Stir the pasta mixture and divide mixture among plates. Makes 4 servings.

Nutrition Facts
Calories 175, Total Fat 6 g, Cholesterol 38 mg, Sodium 800 mg, Carbohydrate 16 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:25 am   |  Permalink   |  Email
Sunday, June 26 2011
Ingredients
1 ripe Bartlett pear, peeled, cored and cut into chunks
1/2 cup green seedless grapes
1 small ripe banana
2 teaspoons honey
1/4 cup cranberry juice cocktail
5 ice cubes

Directions
1. Puree pear, grapes, banana and honey in blender. With motor on, add cranberry juice through feed tube; puree until blended. Add ice through feed tube one cube at a time until thick and smooth. Makes one 14-ounce serving.

Nutrition Facts
Calories 320, Total Fat 1.5 g, Saturated Fat .5 g, Cholesterol 0 mg, Sodium 4 mg, Carbohydrate 81 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:26 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 25 2011
Ingredients
1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
2 6- to 7-ounce jars (drained weight) sliced mushrooms, drained
1/2 cup coarsely snipped dried pears
2 tablespoons quick-cooking tapioca, finely ground
2-1/2 pounds skinless, boneless chicken thighs
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon cracked black pepper
1 cup pear nectar or apple juice
Hot cooked couscous or rice
Fennel tops (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings.

Nutrition Facts
Calories 407, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 157 mg, Sodium 657 mg, Carbohydrate 41 g, Fiber 4 g, Protein 42 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:27 am   |  Permalink   |  Email
Friday, June 24 2011
Ingredients
  • 2 tbsp.  cornstarch
  • 1 3/4 cups  Swanson® Vegetable Broth
  • 1 tbsp.  soy sauce
  • 2 tbsp.  vegetable oil
  • 1   boneless pork tenderloin (about 1 pound), cut into very thin strips
  • 5 cups  cut-up fresh vegetables (asparagus, cut into 2-inch pieces, green or red pepper strips, carrot slices, snow peas and sliced onions)
  • 1/4 tsp.  garlic powder or 1 clove garlic, minced
  • 1/2 tsp.  ground ginger
  • 1 pkg.  (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Directions
1. Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth.
2. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the pork and stir-fry until well browned. Remove the pork from the skillet.
3. Heat the remaining oil in the skillet. Add the vegetables, garlic powder and ginger and stir-fry until the vegetables are tender-crisp.
4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Cook until the pork is cooked through. Spoon the pork mixture into the pastry shells.
5. Easy Substitution: You can substitute 4 skinless, boneless chicken breast halves (about 1 pound) for the pork in this recipe. 
Posted by: Send a Meal AT 10:24 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 23 2011
Ingredients
1 pound rotini
1/2 cup chopped walnuts
1/2 pound zucchini, diced into 2 x 1/2-inch pieces
1/2 pound summer squash, cut into 2 x 1/2-inch pieces
3 tablespoons olive oil
1/8 teaspoon pepper
1/2 teaspoon salt
1 can (15.5 ounces) garbanzo beans, drained and rinsed
1/4 cup fresh mint, chopped
3/4 cup shredded Parmesan

Directions
1. Bring a pot of lightly salted water to a boil. Add rotini and cook 8 to 10 minutes. Drain, place in a bowl with 1 tablespoon olive oil and set aside.
2. Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.
3. Heat remaining 2 tablespoons of olive oil in the same pan on medium-high. Add zucchini, summer squash, black pepper and 1/4 teaspoon salt and cook 5 minutes until slightly tender but still crisp; stir frequently. Add garbanzo beans and walnuts and heat through, about 2 minutes.
4. Add vegetable mixture to drained pasta with remaining 1/4 teaspoon salt, mint and 1/2 cup of Parmesan. Stir to combine, then top with remaining Parmesan.

Nutrition Facts
Calories 523, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 7 mg, Sodium 460 mg, Carbohydrate 71 g, Fiber 7 g, Protein 20 g
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:12 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 22 2011
Ingredients
1/2 cup Bourbon grilling sauce (such as Jack Daniels)
1/2 teaspoon chili powder
24 fresh or frozen large shrimp in shells
8 thin slices prosciutto
1 recipe Lemon or Parmesan Couscous (optional)

Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl stir together grilling sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap one strip prosciutto around each shrimp. Thread shrimp on four long metal skewers, leaving a 1/4-inch space between each piece. Brush shrimp with sauce.
2. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until shrimp are opaque, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)
3. If desired, serve shrimp over Lemon or Parmesan Couscous. Makes 4 servings, 6 shrimp each.
4. Lemon or Parmesan Couscous: Prepare a 10-ounce package of couscous according to package directions, except stir in 1 tablespoon snipped fresh parsley and 2 teaspoons finely shredded lemon peel or 1/2 cup finely shredded Parmesan cheese.

Nutrition Facts
Calories 195, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 207 mg, Sodium 932 mg, Carbohydrate 5 g, Total Sugar 34 g, Fiber 0 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 7%, Iron 18%. Exchanges: Fat .5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:10 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 21 2011
Ingredients
1/3 cup bottled barbecue sauce
1/3 cup grape jelly or seedless raspberry jam
3 cups frozen waffle-cut or thick-cut french fried potatoes
4 slices packaged ready-to-serve cooked bacon, chopped
2 tablespoons fine dry bread crumbs
2 tablespoons finely chopped honey-roasted walnuts or almonds
1 tablespoon bottled barbecue sauce
1/2 teaspoon poultry seasoning
8 ounces uncooked ground chicken or turkey
1/2 cup shredded Italian-blend cheeses, Monterey jack cheese with jalapeno peppers, or Gorgonzola cheese
Snipped fresh chives
8 dinner rolls or cocktail-sized hamburger buns, split
Sliced tomato and/or lettuce

Directions
1. Preheat oven to 425 degree F. Combine the 1/3 cup barbecue sauce and the jelly or jam. Mix with a wire whisk until smooth. Set aside.
2. Arrange waffle-cut potatoes or thick-cut french fried potatoes in a single layer on an ungreased baking sheet. Sprinkle with chopped bacon. Bake for 8 minutes.
3. Meanwhile, in a bowl combine bread crumbs, nuts, the 1 tablespoon barbecue sauce, poultry seasoning, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Add ground chicken; mix well. Shape into 8 balls; place 2 inches apart on greased shallow baking pan. Moisten the bottom of a glass and press each ball to about 1/4 inch thickness.
4. Place pan of burgers in oven. Bake fries and burgers for 5 minutes. Stir fries; turn burgers. Continue baking burgers and potatoes for 5 more minutes.
5. Sprinkle cheese over fries. Brush barbecue sauce mixture on burgers. Bake burgers and potatoes 2 minutes more or until burgers are no longer pink in center and cheese is melted on fries.
6. To serve, sprinkle fries with snipped chives. Place mini burgers in cocktail buns with additional barbecue-jelly mixture spooned over. Top with tomato slices and/or lettuce. Makes 4 servings.

Nutrition Facts
Calories 537, Total Fat 21 g, Saturated Fat 7 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 20 mg, Sodium 902 mg, Carbohydrate 66 g, Total Sugar 16 g, Fiber 4 g, Protein 22 g. Daily Values: Vitamin C 15%, Calcium 21%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:09 am   |  Permalink   |  0 Comments  |  Email
Monday, June 20 2011
Ingredients
6 tablespoons extra-virgin olive oil, plus more for rubbing
10 jalapenos, thinly sliced crosswise and seeded
4 pounds ripe beefsteak tomatoes, cored and coarsely chopped
Salt
1 4 1/2-pound salmon fillet in one piece, with skin
Freshly ground pepper

Directions
1. In a large, deep skillet, heat the 6 tablespoons of olive oil. Add the jalapenos in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes. Using a slotted spoon, transfer the jalapenos to a plate.
2. Add the chopped tomatoes to the skillet and cook over high heat until they release their juices, about 4 minutes. Using a slotted spoon, transfer the tomatoes to a large bowl. Boil the tomato juices over high heat until thickened, about 8 minutes, adding any accumulated juices from the bowl. Return the tomatoes to the skillet and season with salt.
3. Meanwhile, light a grill. Spread out a double layer of heavy-duty aluminum foil that's 12 inches longer than the salmon fillet. Set the salmon in the center of the foil, skin side up, and rub it with olive oil. Using the short ends of the foil as handles, carefully set the salmon on the grill. Cook over moderate heat for 6 minutes.
4. Transfer the salmon to a work surface. Carefully flip the salmon fillet onto a fresh double layer of foil so it is skin side down. Season with salt and pepper. Return the salmon to the grill and cook over low heat until the salmon is just opaque throughout, about 10 minutes longer.
5. Spoon the tomatoes and their juices onto a long serving platter. Using 2 long spatulas, carefully slide the salmon fillet onto the tomatoes, leaving the skin behind, if desired. Top the salmon with the jalapenos and serve. 
Posted by: Send a Meal AT 10:40 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 19 2011
 Ingredients
6 tablespoons soy sauce
6 tablespoons red-wine vinegar
1/4 cup honey
1/4 cup orange juice
2 tablespoons vegetable oil
1 teaspoon red-pepper flakes
2 pounds total)

Directions
1. Combine soy sauce, vinegar, honey, orange juice, oil and pepper flakes in a 2-gallon plastic food-storage bag. Add flank steaks; seal; turn to coat with marinade. Refrigerate at least 2 hours. (Can be refrigerated overnight.)
2. Heat broiler or grill. Remove steaks from bag; drain marinade into small saucepan.
3. Broil or grill steak 4 inches from heat about 5 minutes on each side for medium-rare (145 degrees F). Let steak stand 5 minutes; keep warm.
4. Meanwhile, bring marinade to boiling and boil 3 minutes. Thinly slice steaks across grain. Serve with marinade.

Nutrition Facts
Calories 230, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 59 mg, Sodium 588 mg, Carbohydrate 7 g, Fiber 0 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:39 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 18 2011
Ingredients
Chicken:
1 container (8 ounces) low-fat plain yogurt
3 tablespoons balsamic vinegar
8 thin-cut boneless, skinless chicken breast halves (bout 1-1/2 pounds total)
Tomato-Mozzarella Topping:
1 tablespoon olive oil
1 medium-size onion, cut into 16 wedges
1/4 cup balsamic vinegar
2 tablespoons water
1 pound plum tomatoes, cored, seeded, chopped (about 4 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1 piece (8 ounces) fresh mozzarella cheese, cut into 1/2-inch dice
1 cup loosely packed basil leaves, chopped

Directions
1. Chicken: In a small bowl, whisk together the yogurt and the 3 tablespoons vinegar until well blended. In a plastic food-storage bag, combine the chicken and yogurt mixture; seal and turn to coat. Refrigerate 20 minutes to marinate.
2. Meanwhile, heat a broiler, or prepare an outdoor grill with medium-hot coals, or heat a gas grill to medium-hot.
3. Tomato-Mozzarella Topping: In large skillet, heat the oil over medium heat. Add the onion; saute for 5 minutes or until slightly softened; the wedges will fall apart into pieces. Add the 1/4 cup balsamic vinegar and the water. Bring to a simmer. Reduce the heat to medium-low; cook until the liquid has reduced to a sauce and onion is tender, about 7 minutes.
4. Increase heat to medium-high. Add tomatoes, salt and pepper; cook 2 minutes. Remove skillet from heat; let cool 2 to 3 minutes. Stir in mozzarella and chopped basil.
5. Remove chicken from bag; discard marinade. Gently rinse chicken and pat dry.
6. Broil or grill chicken about 4 inches from heat 3 to 4 minutes per side or until internal temperature registers 170 degrees F on instant-read thermometer. Place chicken on large platter. Scoop 1/4 cup topping on each chicken piece. Serve immediately or let cool to room temperature. Makes 8 servings.

Nutrition Facts
Calories 224, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 68 mg, Sodium 527 mg, Carbohydrate 6 g, Fiber 1 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:37 am   |  Permalink   |  0 Comments  |  Email
Friday, June 17 2011
 Ingredients
8 cups fresh baby spinach or torn fresh spinach
8 ounces cooked turkey, cut up
2 pink grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 tablespoons sliced almonds, toasted (optional)

Directions
1. Place spinach in a large bowl. Add turkey, grapefruit sections, and orange sections.
2. For dressing, in a screw-top jar, combine orange juice, oil, honey, poppy seeds, salt, and dry mustard. Cover and shake well. Pour the dressing over salad; toss gently. If desired, sprinkle with almonds. Makes 4 (2-cup) servings.

Nutrition Facts
Calories 251, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 43 mg, Sodium 233 mg, Carbohydrate 22 g, Fiber 4 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Fruit 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:15 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 16 2011
Ingredients
1/2 cup low-sodium soy sauce
1/4 cup light brown sugar
2 Tbsp rice wine vinegar
1 Tbsp fresh ginger, grated
2 to 3 cloves garlic, minced
1 tsp sesame oil
1-3/4 lbs boneless, skinless chicken breasts
2 bunches scallions, white and green parts cut into 1-1/2-inch pieces

Directions
1. In a small saucepan, bring soy sauce and sugar to a simmer. Cook 2 min. In a large bowl, stir together soy-sauce mixture, vinegar, ginger, garlic and oil.
2. Cut chicken into -inch-thick strips (about 1- inches wide). Reserve 1/3 cup soy-sauce mixture, then add chicken to the remaining mixture and marinate in the fridge for 1 to 2 hrs.
3. Heat grill to medium. Discard marinade, then thread 1 or 2 pieces chicken on each skewer accordion-style; thread scallions crosswise onto separate skewers. Oil grill grates and cook kabobs, turning once, until scallions are soft (4 min) and meat is cooked through (8 to 10 min). Brush kabobs with reserved sauce. Makes 6 servings.

Nutrition Facts
Calories 180, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 77 mg, Sodium 479 mg, Carbohydrate 7 g, Fiber 0 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:30 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 15 2011
Ingredients
1/4 cup plus 2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1/4 cup low-sodium soy sauce
2 tablespoons red miso paste
1 teaspoon Asian sesame oil
Pinch of sugar
Pinch of salt
1 1/4 pounds beef tenderloin, sliced 1/4 inch thick

Directions
1. Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree.
2. Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.
Posted by: Send a Meal AT 10:11 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 14 2011
Ingredients
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon grated onion
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 pounds ground beef chuck
1 1/3 pounds ground beef sirloin
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slices of tomato
6 slices of red onion

Directions
1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
2. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
3. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
4. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away. 
Posted by: Send a Meal AT 10:35 am   |  Permalink   |  0 Comments  |  Email
Monday, June 13 2011
ingredients
1-1/2
lb. beef flank steak
142
cup chopped fresh cilantro
4
Tbsp. olive oil
4
tsp. finely shredded lemon peel
2
Tbsp. lemon juice
2
cloves garlic, minced
1/4
tsp. crushed red pepper
1
recipe Lemon Butter (below)
4
cups shredded Napa cabbage
1
cup fresh bean sprouts
2
green onions, bias-sliced into 1-inch pieces

directions
1. Place steak in a shallow dish. Add cilantro, half of the olive oil, the lemon peel and juice, garlic, 1/2 tsp. salt, 1/4 tsp. black pepper, and the red pepper. Turn steak to coat. Cover; chill 30 minutes to 1-1/2 hours.
2. Meanwhile, prepare Lemon Butter; set aside. In a 12-inch nonstick skillet heat remaining oil over medium heat. Remove steak from marinade; discard marinade. Cook steak 15 minutes or to desired doneness, turning once. Cover; let stand 10 minutes.

3. Add vegetables to skillet. Cook and stir over medium heat 2 minutes or until crisp-tender. Season with salt and pepper. Serve steak with vegetables and Lemon Butter. Makes 4 servings.

Lemon Butter: In bowl combine 3 Tbsp. softened butter; 3 Tbsp. minced lemongrass; 1/4 cup cilantro; 1 Tbsp. lemon juice; and salt, pepper, and crushed red pepper to taste.

nutrition facts
Servings Per Recipe 4 servings Calories492 Total Fat (g)35 Saturated Fat (g)12, Monounsaturated Fat (g)17, Polyunsaturated Fat (g)2, Cholesterol (mg)82, Sodium (mg)400, Carbohydrate (g)7, Total Sugar (g)3, Fiber (g)2, Protein (g)39, Vitamin C (DV%)79, Calcium (DV%)13, Iron (DV%)22, Percent Daily Values are based on a 2,000 calorie diet


Posted by: Send a Meal AT 10:33 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 12 2011
Ingredients
1/4 cup mayonnaise
3 tablespoons freshly grated pecorino, lus thin shavings of pecorino, for serving, optional
1 anchovy fillet, drained, plus more fillets, for serving, optional
2 tablespoons water
1 teaspoon red wine vinegar
1 small garlic clove, smashed
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco
Freshly ground white pepper
3 chilled large hearts of romaine, leaves left whole (about 1 pound)
Freshly ground black pepper

Directions
1. In a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, vinegar, garlic, Worcestershire and Tabasco. Process until smooth. Season with white pepper.
2. In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings and anchovy fillets and serve right away. 
Posted by: Send a Meal AT 09:13 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 11 2011
Ingredients
Marinaded Ribs
3 racks baby back ribs (about 5 pounds)
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons whiskey
1/4 cup honey
2 tablespoons finely grated fresh ginger
1 1/2 teaspoons freshly ground white pepper
1 teaspoon Asian sesame oil
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Honey Glaze and Dipping Sauce
1/4 cup honey
2 tablespoons hot water
1/2 cup fresh lime juice
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup red pepper flakes, preferably Korean
1/4 cup chopped cilantro
2 tablespoons sugar

Directions
Marinate the Ribs
Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
Make the Glaze and Dipping Sauce
In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
Preheat the oven to 300 degrees. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.
 
Posted by: Send a Meal AT 09:10 am   |  Permalink   |  0 Comments  |  Email
Friday, June 10 2011
Ingredients
Beef
1 1/4 pounds beef flank steak, cut into thin slices
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 tablespoon grated gingerroot, if desired
Sauce
1/3 cup hoisin sauce
1/3 cup water
1 tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes
Stir-Fry
2 tablespoons peanut or vegetable oil
2 cups fresh small broccoli florets
1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
2 tablespoons water
1/2 cup cashew halves, if desired

Directions
1. In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
2. In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
3. To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
4. Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

Nutrition Facts
Calories 370 (Calories from Fat 120); Total Fat 14g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 105mg; Sodium 660mg; Total Carbohydrate 19g (Dietary Fiber 3g, Sugars 4g); Protein 44g. Daily Values: Vitamin A 160%; Vitamin C 30%; Calcium 4%; Iron 25%. Exchanges: 1 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 5 1/2 Lean Meat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:55 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 09 2011
Ingredients
12 ounces skinless, boneless chicken thighs or breasts
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon olive oil or cooking oil
3 cups torn romaine or mixed greens
1 15-ounce can black beans, rinsed and drained
2 large oranges, peeled and sectioned
2 slices red onion, halved and separated into rings
1/4 cup snipped cilantro
1/4 cup olive oil or salad oil
2 tablespoons lime juice
2 tablespoons orange juice
1 clove garlic, minced
1/8 teaspoon salt

Directions
1. For dressing, in a screw-top jar combine cilantro, olive or salad oil, lime juice, orange juice, garlic, and salt. Cover and shake well. Chill until serving time. Shake well before using.
2. Cut chicken into thin, bite-sized strips. In a large skillet cook chili powder, cumin, salt, and red pepper in hot oil over medium-high heat for 30 seconds. Add chicken strips and cook for 2 to 3 minutes or until lightly browned and no longer pink.
3. In a salad bowl combine chicken, romaine or mixed greens, black beans, orange sections, and sliced red onion. Cover and chill salad up to 2 hours. To serve, pour the dressing over the salad. Toss lightly to coat. Makes 4 servings.

Nutrition Facts
Calories 340, Total Fat 20 g, Saturated Fat 3 g, Cholesterol 45 mg, Sodium 515 mg, Carbohydrate 22 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:09 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 08 2011
Ingredients
1/4 cup soy sauce
2 teaspoons freshly ground pepper
1/4 cup minced fresh lemongrass, (from 2 stalks)
1 2 1/2-pound flank steak
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 tablespoon crushed red pepper
1/2 teaspoon sugar
2 medium shallots, (thinly sliced )
1/2 cup mint leaves
1/4 cup cilantro leaves
2 teaspoons roasted rice powder, optional

Directions
1. In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass. Add the flank steak and turn to coat. Let stand at room temperature for 30 minutes.
2. Light a grill. Grill the flank steak over moderately high heat, turning once, until charred on the outside but still pink within, about 8 minutes. Transfer the steak to a carving board and let stand for 5 minutes. Cut the steak in half lengthwise. Slice the halves across the grain 1/4 inch thick.
3. In a large wok or nonreactive skillet, combine the lime juice with the fish sauce, crushed red pepper, sugar, and the remaining 2 tablespoons of lemongrass. Cook over moderate heat until hot. Stir in the sliced steak along with 1 tablespoon of the marinade. Add the shallots, mint, cilantro, and roasted rice powder, stirring to coat. Transfer the salad to plates and serve.
 
Posted by: Send a Meal AT 10:00 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 07 2011
Ingredients
2 tablespoons Dijon-style mustard
18 ounces pork tenderloin
1-1/2 cups shredded romaine
1/2 cup assorted snipped fresh herbs (such as sage, thyme, rosemary, dill, and/or basil)
3 tablespoons fine dry bread crumbs
1 slightly beaten egg white
2 teaspoons olive oil or cooking oil
Coarsely ground black pepper
Snipped fresh chives (optional)
1 recipe Mustard Sauce (see below)

Directions
1. . Trim any fat from meat. Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle. (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle. Spread mustard evenly over tenderloin.
2. Stir together romaine, herbs, bread crumbs, and egg white in a medium bowl. Spoon evenly over pork. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1-inch intervals.
3. Place meat on rack in a shallow roasting pan. Brush oil over meat. Sprinkle with pepper. Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear. Transfer to a warm platter. Remove strings; keep warm while preparing sauce. To serve, cut tenderloin into 12 slices. Spoon Mustard Sauce over each serving. Sprinkle with chives if desired. Makes 6 servings.
Mustard Sauce
In small saucepan combine 1/3 cup plain fat-free yogurt, 2 tablespoons fat-free mayonnaise or salad dressing, 1-1/2 to 2 teaspoons Dijon style mustard, and 1 teaspoon honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.

Nutrition Facts
Calories 162, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 61 mg, Sodium 308 mg, Carbohydrate 6 g, Fiber 0 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:38 am   |  Permalink   |  0 Comments  |  Email
Monday, June 06 2011
Ingredients
1 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 tablespoons apricot preserves, divided
4 ripe but firm fresh apricots or nectarines, halved and pitted
2 tablespoons white-wine vinegar
2 tablespoons minced shallot
2 tablespoons canola oil
1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)

Directions
1. Preheat grill to high.
2. Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.
Tip:
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Nutrition Facts
Calories 247, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 74 mg, Sodium 363 mg, Carbohydrate 15 g, Fiber 1 g, Protein 25 g, Potassium 653 mg. Daily Values: Vitamin A 40%, Vitamin C 30%. Exchanges: Fruit 1,Lean Meat 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:36 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 05 2011
Ingredients
1/3 cup dried currants
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1/8 teaspoon ground cumin
Finely grated zest of 1 lemon, plus juice of 2 lemons
Kosher salt and freshly ground pepper
3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks
1 large shallot, minced
1 1/2 pounds skinless, boneless chicken breast halves
3 tablespoons pine nuts
2 cups lightly packed baby arugula leaves
1 1-inch piece preserved lemon, peel only, slivered (optional)

Directions
1. In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
2. In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.
3. Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.
4. In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.
5. Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.
6. Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.
 
Posted by: Send a Meal AT 10:34 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 04 2011
ingredients
12
ounces skinless, boneless chicken breast strips for stir-frying
1/2
teaspoon chili powder
1/4
teaspoon garlic powder
Nonstick cooking spray
1
small red, yellow, or green sweet pepper, seeded and cut into thin strips
2
tablespoons bottled reduced-calorie ranch salad dressing
2
10-inch whole wheat, tomato, jalapeño, or plain flour tortillas, warmed*
1/2
cup Easy Fresh Salsa*
1/3
cup reduced-fat shredded cheddar cheese

directions
Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.

Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.

*To warm tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

*Easy Fresh Salsa: In a medium bowl combine 2 seeded and chopped tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped yellow or green sweet pepper, 2 to 3 teaspoons snipped fresh cilantro, 1/2 teaspoon minced garlic, 1/8 teaspoon salt, a dash of black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.

nutrition facts
Servings Per Recipe 4 servings Calories224 Total Fat (g)7 Saturated Fat (g)2, Cholesterol (mg)59, Sodium (mg)316, Carbohydrate (g)15, Fiber (g)1, Protein (g)25, Starch (d.e.)1, Very Lean Meat (d.e.)3, Fat (d.e.)1, Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:33 am   |  Permalink   |  0 Comments  |  Email
Friday, June 03 2011
Ingredients
Extra-virgin olive oil
4 large bone-in rib-eye steaks (16 to 18 ounces each)
Kosher salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
Creamed Swiss Chard
2 cups heavy whipping cream
3 cloves garlic, peeled and gently smashed
1 large bunch Swiss chard
1 clove garlic, peeled and shaved
2 tablespoons panko bread crumbs
2 Meyer lemons, cut into wedges, to serve

Directions
1. On a large platter drizzle steaks with a 2-count of olive oil (about 2 tablespoons). Season with salt and pepper. Remove the leaves from half of the rosemary and half of the thyme. Sprinkle leaves on steaks; set aside. Preheat grill to medium-high. When the grill is ready, cook the rib-eyes about 7 minutes on each side for medium-rare. (Add another 2 minutes for medium.) Remove from grill and let stand for 5 minutes.
2. For the Creamed Swiss Chard, while the steaks are cooking heat cream, the remaining thyme and rosemary sprigs, and the 3 cloves garlic in a large saucepan over medium heat. Simmer until mixture is slightly reduced. Strain the cream mixture and return to saucepan.
3. Preheat broiler. Split each Swiss chard leaf lengthwise so each piece has a bit of stem and a bit of leaf. In a large pot of boiling salted water, blanch leaves until wilted; drain and squeeze dry to remove as much moisture as possible. Fold the Swiss chard into the strained cream. Warm over low heat and season to taste with salt and pepper. Transfer chard to individual ovenproof dishes; top with the 1 clove shaved garlic and the panko crumbs. Broil until crispy and golden, about 3 minutes. Serve grilled rib-eyes with Creamed Swiss Chard and Meyer lemon wedges. 
Posted by: Send a Meal AT 10:31 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 02 2011
 Ingredients
10 ounces baby spinach
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
Salt
1 pound sweet or hot Italian sausages (or a combination of both), casings removed
4 slices of provolone cheese
1/4 cup sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted

Directions
1. In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
2. In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.
3. Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
Posted by: Send a Meal AT 10:32 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 01 2011
Ingredients
3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1-1/2 cups dry sherry
1 cup finely chopped onion
1/4 cup lemon juice
2 bay leaves
6 cloves garlic, minced
1 15-ounce can tomato puree
1/4 cup honey
3 tablespoons light-flavored molasses
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon black pepper
2 tablespoons white vinegar

Directions
1. Place chicken in a plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, bay leaves, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill.
2. For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. [For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.

Nutrition Facts
Calories 503, Total Fat 18 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 4 g, Cholesterol 129 mg, Sodium 779 mg, Carbohydrate 35 g, Total Sugar 25 g, Fiber 2 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 7%, Iron 18%. Exchanges: Vegetable 1, Other Carbohydrate 2, Lean Meat 5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:31 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 31 2011
Ingredients
2 oil-packed anchovies, drained
1 small garlic clove
1/2 cup packed flat-leaf parsley leaves
1/4 cup packed basil leaves
1/4 cup coarsely chopped dill
1 tablespoon oregano leaves
3/4 cup mayonnaise
2 1/2 tablespoons fresh lemon juice
2 tablespoons snipped chives
Kosher salt and freshly ground pepper
1 1-pound loaf of ciabatta, bottom crust reserved for another use, bread cut into 1-inch cubes
1 2-pound rotisserie chicken, skin and bones discarded, meat pulled into large bite-size pieces
8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
3 inner celery ribs with leaves, thinly sliced
1/2 cup pitted kalamata olives, halved

Directions
1. In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
2. In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.
MAKE AHEAD
The dressing can be refrigerated for up to 2 days. 
Posted by: Send a Meal AT 10:38 am   |  Permalink   |  0 Comments  |  Email
Monday, May 30 2011
Ingredients
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped oregano
Salt and freshly ground pepper
2 medium zucchini, sliced on the diagonal 1/3 inch thick
1 red onion, sliced 1/3 inch thick
1 red bell pepper, cored and quartered
1/4 pound shiitake mushrooms, stemmed
1 pound asparagus
1 bunch scallions, roots trimmed and bottom 6 inches only
2 1-inch-thick porterhouse steaks (1 pound each)

Directions
1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
2. In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
3. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.
 
Posted by: Send a Meal AT 09:52 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 29 2011
 Ingredients
1 can (26 ounces) Campbell's® Condensed Tomato Soup
1/4 cup honey
2 tsp. dry mustard
1 tsp. onion powder
8 bone-in chicken breast halves (about 4 pounds), skin removed

Directions
1. Stir the soup, honey, mustard and onion powder in a 1-quart saucepan.
2. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20 minutes, turning the chicken over once during grilling. Brush the chicken with the soup mixture and grill for 15 minutes or until cooked through, turning and brushing often with the soup mixture.
3. Heat the remaining soup mixture to a boil and serve with the chicken.
4. Serving Suggestion: Serve with grilled corn-on-the-cob and a green salad with tomatoes, olives and feta cheese. For dessert serve watermelon slices.
5. This recipe can be halved to make 4 servings. Use a 10 3/4-ounce can Campbell's® Condensed Tomato Soup, and reduce the other ingredients by half.
Posted by: Send a Meal AT 09:51 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 28 2011
Ingredients
1/2 of a 3-ounce package ladyfingers, cubed (12 halves)
4 teaspoons orange liqueur or orange juice
1 1/2 cups raspberries, blueberries, and/or sliced strawberries
1 cup red and/or yellow papaya cubes
1 6-ounce carton vanilla fat-free yogurt with sweetener or vanilla fat-free yogurt
1/4 of an 8-ounce container frozen light whipped dessert topping, thawed
Fresh mint (optional)

Directions
1. Divide ladyfinger cubes among 4 individual dessert dishes. Drizzle each dish of ladyfinger cubes with 1 teaspoon of the raspberry liqueur. Top with half of the fruit. Fold together the yogurt and whipped topping in a small mixing bowl. Spoon the yogurt mixture on top of the ladyfinger cubes. Top with remaining fruit. If desired, garnish with fresh mint. Makes 4 individual trifles.

Nutrition Facts
Calories 138, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 39 mg, Sodium 38 mg, Carbohydrate 22 g, Total Sugar 8 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit .5, Other Carbohydrate 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:50 am   |  Permalink   |  0 Comments  |  Email
Friday, May 27 2011
 Ingredients
2 1/2 tablespoons white wine vinegar
1 small shallot, minced
2 teaspoons Dijon mustard
2 tablespoons walnut oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 bunches of watercress, thick stems discarded (about 14 ounces)
1 pound jumbo lump crab, picked over and drained
2 celery ribs, thinly sliced
1 Granny Smith apple, cut into 1/2-inch dice
1/3 cup walnuts, coarsely chopped

Directions
1. In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
2. In a medium bowl, toss the watercress with 3 tablespoons of the dressing. In another medium bowl, gently toss the crab with the celery, apple, walnuts and the remaining dressing. Season with salt and pepper. Transfer the watercress to plates, top with the crab salad and serve.
Posted by: Send a Meal AT 09:53 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 26 2011
 Ingredients
1/4 cup pine nuts
1 cup bottled clam juice
1/4 cup dry white wine
1 medium shallot, minced
1 tablespoon finely chopped thyme
1 tablespoon finely chopped marjoram
Salt and freshly ground pepper
4 6-ounce skinless mahimahi fillets
Extra-virgin olive oil, for rubbing
2 tablespoons finely chopped flat-leaf parsley

Directions
1. In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times, until the nuts are fragrant, about 1 minute. Transfer to a plate.
2. Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes. Add the wine and boil until reduced to 1/4 cup, about 5 minutes. Add the shallot, thyme and marjoram and season with salt and pepper. Cover the sauce and keep warm.
3. Light a grill. Rub the fish fillets with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side. Transfer the fish to plates.
4. Stir the parsley into the wine sauce. Coarsely chop the toasted pine nuts. Spoon the sauce over the fish, sprinkle with the pine nuts and serve.
Posted by: Send a Meal AT 10:39 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 25 2011
Ingredients
12 ounces fresh or frozen large shrimp in shells
8 ounces dried linguine
2 tablespoons olive oil
1 or 2 fresh jalapeno chile peppers, finely chopped*
2 cloves garlic, minced
2 cups chopped tomatoes and/or cherry tomatoes, halved or quartered
Finely shredded Parmesan cheese (optional)

Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. Cook linguine following package directions.
2. In a large skillet heat oil over medium-high heat. Add jalapenos, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute. Add shrimp; Cook about 3 minutes more or until shrimp turn opaque. Stir in tomatoes; heat through.
3. Drain linguine; toss with shrimp mixture. Top with Parmesan, if desired. Makes 4 servings.
*Note
Wear plastic gloves while preparing hot peppers; wash hands thoroughly.

Nutrition Facts
Calories 363, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 97 mg, Sodium 396 mg, Carbohydrate 48 g, Total Sugar 4 g, Fiber 3 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 39%, Calcium 5%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:15 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, May 24 2011
 Ingredients
4 beef T-bone steaks, cut 1 inch thick
6 cloves garlic, crushed
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 recipe Grilled Corn Relish (see recipe below)

Directions
1. Trim fat from steaks. For rub, in a small bowl combine garlic, pepper, and salt. Sprinkle over both sides of steaks; rub in with your fingers.
2. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium heat until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degree F) or 12 to 15 minutes for medium doneness (160 degree F). Serve with Grilled Corn Relish.
3. Serve with Grilled Corn Relish. Makes 4 servings.
Grilled Corn Relish
In a small bowl combine 3 tablespoons lime juice, 1 tablespoon olive oil, and 1 teaspoon chili powder. Remove husks and silks from 2 ears fresh sweet corn. Brush corn lightly with some of the lime juice mixture. For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium-hot coals for 10 to 20 minutes or until tender and slightly charred in places, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium-high. Place corn on grill rack over heat. Cover and grill as above.) Set corn aside until cool enough to handle. Cut corn kernels from cobs. Combine corn kernels; 2 tomatillos, finely chopped; 1 small sweet pepper, chopped; 1/4 cup snipped fresh cilantro; 3 tablespoons finely chopped red onion; 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, and the remaining lime juice mixture.

Nutrition Facts
Calories 491, Total Fat 22 g, Saturated Fat 7 g, Monounsaturated Fat 11 g, Cholesterol 142 mg, Sodium 583 mg, Carbohydrate 16 g, Fiber 2 g, Protein 57 g. Daily Values: Vitamin C 74%, Calcium 4%, Iron 37%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:28 am   |  Permalink   |  0 Comments  |  Email
Monday, May 23 2011
Ingredients
Extra-virgin olive oil
4 large bone-in rib-eye steaks (16 to 18 ounces each)
Kosher salt and freshly ground black pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
Creamed Swiss Chard
2 cups heavy whipping cream
3 cloves garlic, peeled and gently smashed
1 large bunch Swiss chard
1 clove garlic, peeled and shaved
2 tablespoons panko bread crumbs
2 Meyer lemons, cut into wedges, to serve

Directions
1. On a large platter drizzle steaks with a 2-count of olive oil (about 2 tablespoons). Season with salt and pepper. Remove the leaves from half of the rosemary and half of the thyme. Sprinkle leaves on steaks; set aside. Preheat grill to medium-high. When the grill is ready, cook the rib-eyes about 7 minutes on each side for medium-rare. (Add another 2 minutes for medium.) Remove from grill and let stand for 5 minutes.
2. For the Creamed Swiss Chard, while the steaks are cooking heat cream, the remaining thyme and rosemary sprigs, and the 3 cloves garlic in a large saucepan over medium heat. Simmer until mixture is slightly reduced. Strain the cream mixture and return to saucepan.
3. Preheat broiler. Split each Swiss chard leaf lengthwise so each piece has a bit of stem and a bit of leaf. In a large pot of boiling salted water, blanch leaves until wilted; drain and squeeze dry to remove as much moisture as possible. Fold the Swiss chard into the strained cream. Warm over low heat and season to taste with salt and pepper. Transfer chard to individual ovenproof dishes; top with the 1 clove shaved garlic and the panko crumbs. Broil until crispy and golden, about 3 minutes. Serve grilled rib-eyes with Creamed Swiss Chard and Meyer lemon wedges.
Posted by: Send a Meal AT 10:25 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 22 2011
Ingredients
  • 3/4 cup  finely chopped celery
  • 1/4 cup  finely chopped onion
  • 1/4 cup  butter
  • 4 cups  1/2-inch dry bread cubes* (any bread except rye)
  • 1 small  apple, peeled, cored, and shredded (1/2 cup)
  • 1/8 teaspoon  salt
  • 1/8 teaspoon  ground cinnamon
  • Dash  ground nutmeg
  • Dash  ground cloves
  • Dash  pepper
  • 1/4 cup  apple juice
  • 3 to 4 tablespoons  chicken broth
  • 4   pork loin rib chops, cut 1-1/4-inches thick
  • 2 tablespoons  butter or margarine

Directions
1. For the stuffing, in a large skillet, cook celery and onion in the 1/4 cup butter for 3 to 5 minutes or until tender.
2. In a large bowl, combine bread cubes, apple, salt, cinnamon, nutmeg, cloves, pepper, and cooked vegetables. Toss to mix. Add the apple juice and enough broth to moisten; toss gently until combined.
3. Cut a pocket in each chop from the fat side almost to the bone. Spoon stuffing mixture into each pocket. If necessary, secure the pockets with wooden toothpicks. (Place any remaining stuffing in a small casserole and place in oven during the last 20 minutes of baking or until heated through.)
4. In the same large skillet, brown stuffed chops on both sides in the 2 tablespoons butter. Transfer the chops to a large baking pan or dish. Bake, uncovered, in 375 degree F oven for 35 to 45 minutes or until juices run clear. Makes 4 servings.
Note
To make dry bread cubes, cut bread into 1/2-inch cubes. (You'll need 6 to 7 slices of bread for 4 cups dry cubes.) Spread in a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool. The bread will continue to dry and crisp as it cools.

Nutrition Facts
Calories 458, Total Fat 28 g, Cholesterol 107 mg, Sodium 558 mg, Carbohydrate 29 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 07:58 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 21 2011
Ingredients
  • 3 pounds  80/20 ground chuck
  • 1/4 cup  Heinz 57 Sauce
  •   Salt and pepper to taste
  •   Roma tomatoes, as needed
  •   Fresh basil, as needed
  • 24 3-inch  butter and egg dinner rolls
  • Pesto Mayo Sauce
    2 tablespoons  pesto, prepared
  • 1/2 cup  mayonnaise
  •   Fresh mozzarella cheese, as needed

Directions
1. Build a charcoal fire or heat a gas grill.
2. Place the ground chuck in a large bowl and add the Heinz 57 Sauce and salt, and pepper. Mix well. Shape the meat into 24 (2-ounce) patties.
3. When the grill is medium-hot, brush the grill grate with oil. Place the burgers on the grill and cook for 4-6 minutes each side or longer if you prefer the burgers more well done.
4. Slice the buns in half and toast cut side down on the grill.
5. Spread both sides of the buns with pesto mayo. Place burger on bun and top with slice of mozzarella, tomato slice and fresh basil. 
Posted by: Send a Meal AT 11:16 am   |  Permalink   |  0 Comments  |  Email
Friday, May 20 2011
Ingredients

1 small red pepper, chopped (about 1/2 cup)
1 small tomato, diced (about 1/2 cup)
1 can (8 3/4 ounces) whole kernel corn, drained
1/2 lb. skinless, boneless chicken breast, cut into 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2 tsp. chili powder
1 can (about 4 ounces) chopped green chiles
1/4 tsp. chopped jalapeno pepper (optional)
2 corn tortillas (6-inch), cut into strips
1/2 cup shredded Cheddar cheese
1/4 cup chopped fresh cilantro leaves

Directions
1. Stir the pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.
2. Stir the soup, water, cumin, coriander, garlic powder, chili powder, chiles and jalapeno pepper, if desired, in a small bowl. Pour over the chicken mixture.
3. Cover and cook on LOW for 4 to 5 hours* or until the chicken is cooked through.
4. Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.
5. *Or on HIGH for 2 to 2 1/2 hours.
Posted by: Send a Meal AT 12:01 pm   |  Permalink   |  0 Comments  |  Email
Thursday, May 19 2011
Ingredients
3 tablespoons mustard seeds
1 tablespoon fennel seeds
1/2 teaspoon crushed red pepper
2 14-ounce pork tenderloins
Kosher salt and freshly ground pepper
1/2 cup grainy Dijon mustard
1/4 cup traditional Dijon mustard
1/4 cup honey

Directions
1. Preheat the oven to 375 degrees. In a mortar, lightly crush the mustard and fennel seeds with the crushed red pepper. Set the pork tenderloins on a rimmed baking sheet and season them with salt and pepper. Spread the crushed spices on the baking sheet and roll the pork tenderloins in the crushed spices to coat them.
2. Roast the pork tenderloins for about 20 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 145 degrees . Transfer the pork tenderloins to a cutting board and let them rest for 10 minutes.
3. In a small bowl, mix the mustards with the honey and season with salt and pepper. Slice the pork 1/2 inch thick and serve with the honey mustard. 
Posted by: Send a Meal AT 10:21 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 18 2011
Ingredients
  • 12 ounces  beef flank steak
  • 1 tablespoon  snipped fresh oregano
  • 1 teaspoon  bottled minced garlic (2 cloves)
  • 1 teaspoon  finely shredded lemon peel 
     
  • 1 teaspoon  olive oil
  • 1/4 teaspoon  coarsely ground black pepper

Directions
1. Preheat broiler. Trim fat from steak. In small bowl, stir together oregano, garlic, lemon peel, oil, and pepper. Sprinkle mixture evenly over both sides of steak; rub in with your fingers.
2. Place on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 15 to 18 minutes for medium (160 degrees F), turning once halfway through broiling.
3. Thinly slice steak diagonally across grain. If desired, sprinkle with additional fresh oregano. Makes 2 servings.

Nutrition Facts
Calories 287, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 68 mg, Sodium 90 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 39 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 1%, Iron 16%. Exchanges: Lean Meat 5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 04:42 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, May 17 2011
Ingredients
  • 12 ounces  skinless, boneless chicken thighs or breast halves
  • 1 14-1/2-ounce  can tomatoes, cut up
  • 1/4 cup  dry red wine or chicken broth
  • 2 tablespoons  tomato paste
  • 2 tablespoons  balsamic vinegar or red wine vinegar
  • 1 tablespoon  cornstarch
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  pepper
  • 1 tablespoon  cooking oil
  • 2   cloves garlic, minced
  • 8 ounces  fresh medium mushrooms, quartered (about 3 cups)
  • 1   small onion, chopped (1/3 cup)
  • 12   pitted ripe olives, halved
  • 3   anchovy fillets, cut into 1/2-inch pieces (optional)
  • 3 tablespoons  snipped parsley
  • 8 ounces  spaghetti or other pasta, cooked and drained
  •   Parsley sprigs (optional)

Directions
1. Cut chicken into thin bite-size strips. Set aside.
2. For sauce, in a bowl stir together undrained tomatoes, wine or broth, tomato paste, vinegar, cornstarch, salt, and pepper. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and onion; stir-fry for 1 to 2 minutes or until onion is crisp-tender. Remove mushroom mixture from the wok.
4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return mushroom mixture to the wok. Add olives, anchovies (if desired), and parsley. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Garnish with parsley sprigs, if desired. Makes 4 servings.

Nutrition Facts
Calories 432, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 41 mg, Sodium 570 mg, Carbohydrate 59 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:57 am   |  Permalink   |  0 Comments  |  Email
Monday, May 16 2011
Ingredients
1/4 cup cider vinegar
4 tablespoons salad oil
1 tablespoon water
2 teaspoons sugar
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1-1/4 teaspoons onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
6 cups torn mixed salad greens
1 medium carrot, shredded
1 small red sweet pepper, cut into bite-size strips
1 green onion, sliced

Directions
1. For dressing, in a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon of the cayenne pepper, the garlic powder, and the mustard. Cover and shake well. Chill until serving time.
2. In a small bowl combine remaining 1 tablespoon salad oil, remaining 1 teaspoon onion powder, remaining 1/4 teaspoon cayenne pepper, the black pepper, and salt. Brush all of the oil mixture on the chicken.
3. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees ;F), turning once halfway through grilling time.
4. To serve, in a large serving bowl combine salad greens, carrot, red sweet pepper, and green onion. Cut chicken into bite-size pieces. Add chicken and dressing to salad. Toss to coat. Makes 6 servings.

Nutrition Facts
Calories 190, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 44 mg, Sodium 152 mg, Carbohydrate 6 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:20 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 15 2011
Ingredients
  • 1/2 cup  extra-virgin olive oil
  • 2 tablespoons  fresh lemon juice
  • 1 tablespoon  red wine vinegar
  • 1 tablespoon  Dijon mustard
  • 1 tablespoon  chopped oregano
  •   Salt and freshly ground pepper
  • 2   medium zucchini, sliced on the diagonal 1/3 inch thick
  • 1   red onion, sliced 1/3 inch thick
  • 1   red bell pepper, cored and quartered
  • 1/4 pound  shiitake mushrooms, stemmed
  • 1 pound  asparagus
  • 1 bunch  scallions, roots trimmed and bottom 6 inches only
  • 2   1-inch-thick porterhouse steaks (1 pound each)

Directions
1. Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
2. In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
3. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.
 
Recommended Recipe:
Spice-Rubbed T-Bone Steaks
Spice-Rubbed T-Bone Steaks

Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.

See Recipe 
Posted by: Send a Meal AT 10:23 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 14 2011

ingredients

  • 8  oz.  packaged dried whole wheat or regular penne pasta
  • 12  oz.  skinless, boneless chicken breast halves, cut into bite-size strips
  • 1/4  tsp.  salt
  • 1/8  tsp.  freshly ground black pepper
  • 2  Tbsp.  olive oil or cooking oil, divided
  • 3    large cloves garlic, minced
  • 3  cups  sliced fresh mushrooms
  • 1    medium onion, thinly sliced
  • 1/2  cup  chicken broth
  • 1/4  cup  dry white wine
  • 1  cup  cherry tomatoes, halved
  • 1/4  cup  shredded basil leaves
  • 3  Tbsp.  snipped fresh oregano
  • 1/4  cup  shaved Parmesan cheese
  • 1/8  tsp.  freshly ground black pepper

directions

1. Cook pasta in lightly salted boiling water according to package directions. Drain and return to saucepan; keep warm.

2. Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic; cook and stir about 5 minutes or until chicken is tender and no longer pink. Remove from skillet; keep warm.

3. Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally. Carefully add chicken broth and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until liquid is reduced by half. Remove skillet from heat.

4. Add cooked pasta, chicken, cherry tomatoes, basil, and oregano to mushroom mixture; toss to coat. Transfer to a serving dish; sprinkle with shaved Parmesan cheese and freshly ground pepper. Serve immediately. Makes 6 servings.

nutrition facts

  • Calories284, 
  • Total Fat (g)8, 
  • Saturated Fat (g)2, 
  • Monounsaturated Fat (g)4,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)35, 
  • Sodium (mg)271, 
  • Carbohydrate (g)33,
  • Total Sugar (g)4, 
  • Fiber (g)4, 
  • Protein (g)22, 
  • Calcium (DV%)8, 
  • Iron (DV%)11, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 11:39 am   |  Permalink   |  0 Comments  |  Email
Friday, May 13 2011

ingredients

  • 1  16-oz. pkg.  firm tofu (fresh bean curd), drained
  • 1  large  carrot, finely shredded (2/3 cup)
  • 2    green onions, chopped
  • 1/4  cup  snipped fresh cilantro
  • 2  Tbsp.  snipped fresh mint
  • 2  cloves  garlic, minced
  • 1/3  cup  all-purpose flour
  • 2  Tbsp.  reduced-sodium soy sauce
  • 2  Tbsp.  canola oil
  • 1/2  of a  cucumber, chopped
  • 1/2  of a  mango, seeded, peeled, and chopped
  • 1  recipe  Dipping Sauce, recipe below
  •     Fresh mint (optional)

directions

1. Preheat oven to 200 degrees F. In large bowl mash tofu with a fork. Add carrot, green onions, cilantro, mint, garlic, flour, and 2 tablespoons of the soy sauce; stir to combine.

2. In a large skillet heat oil over medium heat. Tightly pack some of the tofu mixture into a 1/4-cup metal measuring cup. Unmold into the hot skillet by tapping measuring cup in bottom of skillet. Repeat to make 5 patties. Cook for 3 to 4 minutes per side or until browned and heated through. Remove to a baking sheet; keep warm in oven while cooking remaining 5 patties.

3. To serve, top tofu cakes with cucumber and mango. Serve with mint and Dipping sauce. Makes 10 appetizers.

Dipping Sauce: Stir together 4 Tbsp. soy sauce, 2 Tbsp. rice vinegar, and 1 tsp. chili garlic sauce.

nutrition facts

  • Calories91, 
  • Total Fat (g)4, 
  • Monounsaturated Fat (g)2, 
  • Polyunsaturated Fat (g)1,
  • Sodium (mg)393, 
  • Carbohydrate (g)9, 
  • Total Sugar (g)3, 
  • Fiber (g)1, 
  • Protein (g)5,
  • Vitamin C (DV%)12, 
  • Calcium (DV%)4, 
  • Iron (DV%)7, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:51 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 12 2011
4 4-ounce fresh or frozen skinless salmon or other firm fish fillets, about 1 inch thick
1/4 cup light mayonnaise or salad dressing
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh chives or sliced green onion
1 teaspoon Worcestershire sauce for chicken

1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Rinse fish; pat dry with paper towels. Set aside.

2. In small bowl, stir together mayonnaise, Parmesan cheese, chives, and Worcestershire sauce. Spread mayonnaise mixture over fish. Place in greased 2-quart square or rectangular baking dish.

3. Bake for 8 to 12 minutes or until fish flakes easily with a fork. Makes 4 servings.

 
Posted by: Send a Meal AT 11:02 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 11 2011
1 pound fresh or frozen large shrimp in shells
2 teaspoons canola oil
1 teaspoon toasted sesame oil
2 teaspoons minced fresh garlic
2 teaspoons grated fresh ginger
1/4 cup dry white wine or reduced-sodium chicken broth
8 ounces fresh asparagus spears, trimmed
1/4 cup finely chopped green onions
   Lemon Herbed Orzo Pasta

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.

2. In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.

3. Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with Lemon Herbed Orzo Pasta.

Lemon Herbed Orzo Pasta: Cook 1 cup dried orzo pasta according to package directions. Drain pasta, reserving 1/4 cup of the pasta water. Return pasta and reserved pasta water to saucepan. Stir in 1-1/2 teaspoons finely shredded lemon peel, 1 tablespoon thinly sliced fresh basil, 1 tablespoon snipped fresh chives, 2 teaspoons snipped fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook and stir over medium heat until water is absorbed. Serve warm.

 
Posted by: Send a Meal AT 10:31 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 10 2011
ingredients
1 lb. ground beef
1 16-oz. pkg. frozen mixed vegetables
1 8-oz. pkg. shredded cheddar cheese (2 cups)
1/4 cup snipped fresh Italian (flat-leaf) parsley
Salt and ground black pepper
2 cups instant mashed potato flakes
2 Tbsp. butter, melted
directions
1. Preheat broiler. In extra-large skillet brown beef over medium-high heat; drain off fat. Stir in frozen vegetables. Cook, stirring occasionally, until heated through. Stir in half the cheese, half the parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

2. Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with salt and pepper; set aside.

3. Divide beef mixture among four 16-ounce broiler-safe dishes. Top with potatoes; sprinkle remaining cheese. Broil 3 inches from heat for 2 to 3 minutes, until cheese is melted. Drizzle with melted butter; sprinkle with remaining parsley. Makes 4 servings.

nutrition facts
Calories677, Total Fat (g)42, Saturated Fat (g)22, Monounsaturated Fat (g)14, Polyunsaturated Fat (g)2, Cholesterol (mg)152, Sodium (mg)693, Carbohydrate (g)35, Fiber (g)5, Protein (g)41, Vitamin C (DV%)59, Calcium (DV%)47, Iron (DV%)24, Percent Daily Values are based on a 2,000 calorie diet

 
Posted by: Send a Meal AT 10:21 am   |  Permalink   |  0 Comments  |  Email
Monday, May 09 2011

ingredients

  • 8  ounces  bulk hot Italian sausage
  • 1  medium  eggplant
  • 1  28-ounce can  Italian-style whole peeled tomatoes in puree, cut up
  • 8  ounces  fresh cremini and/or button mushrooms, sliced
  • 1  6-ounce can  Italian-style tomato paste
  • 1/2  cup  chopped onion (1 medium)
  • 1/2  cup  dry red wine
  • 6  cloves  garlic, minced
  • 1/2  cup  assorted snipped fresh herbs (such as basil, oregano, thyme, and/or Italian [flat-leaf] parsley)
  • 1/3  cup  pitted Kalamata or other Italian olives, sliced
  •     Salt and ground black pepper (optional)
  • 6  cups  hot cooked penne pasta
  • 1/4  cup  grated or shredded Parmesan cheese
  • 2  tablespoons  toasted pine nuts (optional)

directions

1. In a large skillet, cook sausage over medium-high heat until brown. Drain off fat. If desired, peel eggplant. Cut eggplant into 1-inch pieces.

2. In a 4- to 5 1/2-quart slow cooker, combine sausage, eggplant, tomatoes in puree, mushrooms, tomato paste, onion, wine, and garlic.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in herbs and olives. If desired, season to taste with salt and/or pepper.

4. Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese and, if desired, pine nuts.

nutrition facts

  • Servings Per Recipe 6 servings
 
  • Calories493, 
  • Total Fat (g)16, 
  • Saturated Fat (g)5,
  • Monounsaturated Fat (g)6, 
  • Polyunsaturated Fat (g)2, 
  • Cholesterol (mg)32, 
  • Sodium (mg)871, 
  • Carbohydrate (g)65, 
  • Total Sugar (g)7, 
  • Fiber (g)8, 
  • Protein (g)19, 
  • Vitamin C (DV%)58, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 11:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 08 2011

ingredients

  • 1  Tbsp.  butter
  • 1/2  cup  snipped fresh cilantro
  • 1  small bunch  green onions, chopped
  • 1  10-oz. can  purchased enchilada sauce
  • 5  cups  yellow corn tortilla chips
  • 1  recipe  Fresh Salsa, recipe below
  • 6  eggs  lightly beaten
  • 1/4  cup  milk
  •     Sour cream (optional)
  •     Farmers cheese (optional)

directions

1. Heat 1 tsp. of the butter in a 12-inch skillet over medium heat; add half of the cilantro and half of the green onions (use remaining for Fresh Salsa). Cook and stir 1 minute. Stir in enchilada sauce; gently stir in chips. Cook and stir until chips are coated in sauce; reduce heat to low.

2. Meanwhile, prepare Fresh Salsa.

3. For scrambled eggs, in medium bowl whisk together eggs, milk, and 1/4 tsp. each salt and pepper. In large skillet melt remaining 2 tsp. butter over medium heat; add eggs. With spatula, lift and fold partially cooked egg mixture from edges to center so that the uncooked egg portion flows underneath. Continue for 4 to 5 minutes or until eggs are cooked through, but still glossy and moist. Remove from heat.

4. To serve, slide chip mixture onto large platter. Top with eggs and Fresh Salsa. Serve with sour cream, cheese, and lime wedges. Makes 4 servings.

5. Fresh Salsa: In bowl combine the reserved cilantro and green onions; 1 cup grape tomatoes, halved; 1 avocado, peeled, seeded,and chopped; 1 serrano pepper*, seeded and chopped; and the juice from half a lime. Cut remaining lime half into wedges for serving.

6. *Hot peppers contain oils that may burn skin and eyes. Wear plastic gloves. If using bare hands, wash well with soap and water.

nutrition facts

  • Calories382, 
  • Total Fat (g)24, 
  • Saturated Fat (g)6, 
  • Monounsaturated Fat (g)9,
  • Polyunsaturated Fat (g)5, 
  • Cholesterol (mg)326, 
  • Sodium (mg)874, 
  • Carbohydrate (g)32, 
  • Total Sugar (g)5, 
  • Fiber (g)6, 
  • Protein (g)14, 
  • Vitamin C (DV%)39, 
  • Calcium (DV%)15, 
  • Iron (DV%)17, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 11:00 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 07 2011

ingredients

  • 1  cup (2 sticks)  butter, softened
  • 1-1/3  cup  sugar
  • 3    eggs
  • 2  tsp.  vanilla
  • 2  cups  all-purpose flour
  • 2  tsp.  baking powder
  • 1/2  tsp.  baking soda
  • 1/4  tsp.  salt
  • 2/3  cup  buttermilk
  • 1  recipe  Sour Cream frosting, recipe below

directions

1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups.

2. In large mixing bowl beat butter with electric mixer on medium-high for about 1 minute. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking powder, soda, and salt. Add flour mixture in two additions, alternating with buttermilk, and beating on low after each addition until combined.

3. Fill lined muffin cups about 2/3 full. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.

4. Fill and/or frost as directed, below. After frosting, refrigerate for 2 to 24 hours. Makes 24 cupcakes.

Sour Cream Frosting: In large mixing bowl beat 1/2 cup (1 stick) softened butter with mixer 30 seconds; beat in one 8-oz. carton sour cream. Gradually beat in one 2-lb. bag powdered sugar. Beat in 1 tsp. vanilla and 1 Tbsp. milk. Use at once or refrigerate up to 3 days. Remove from refrigerator 30 minutes before using. Frost cupcakes with a knife, or spoon frosting into large self-sealing plastic bag. Snip one corner of bag and squeeze to pipe onto cupcakes.

Mother's Day: Jam-Filled. Prepare as directed above. Before frosting, with the handle of a wooden spoon, make an indentation in the center of each cupcake. Spoon or pipe a scant teaspoon of jam into each indentation. Frost with Sour Cream Frosting. Top with sugar flowers. (Find sugar flowers among baking ingredients at the grocery store, or at baking supply stores.)

nutrition facts

  • Calories397, 
  • Total Fat (g)15, 
  • Saturated Fat (g)9, 
  • Monounsaturated Fat (g)4,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)65, 
  • Sodium (mg)195, 
  • Carbohydrate (g)63,
  • Total Sugar (g)53, 
  • Fiber (g)1, 
  • Protein (g)4, 
  • Vitamin C (DV%)4, 
  • Calcium (DV%)8, 
  • Iron (DV%)4, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:58 am   |  Permalink   |  0 Comments  |  Email
Friday, May 06 2011
1 1-pound pork tenderloin
1/4 teaspoon ground black pepper
3 tablespoons whole wheat flour
4 teaspoons olive oil
2 cloves garlic, minced
1/2 cup dry white wine or reduced-sodium chicken broth
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 cup reduced-sodium chicken broth
2 tablespoons water
1 tablespoon cornstarch
2 tablespoons snipped fresh parsley (optional)

1. Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.

2. In a very large skillet, heat 2 teaspoons of the oil over medium-high heat. Add half of the meat to skillet. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from skillet; cover and keep warm.

3. Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.

4. For sauce: Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.

5. Transfer meat to serving plates; top with sauce. If desired, sprinkle with parsley.

Serving Size: about 3 ounces cooked meat with 1/4 cup sauce

 
Posted by: Send a Meal AT 09:56 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 05 2011
1 recipe Chimichurri Topping (see recipe below)
1 pound 95% or higher lean ground beef
8 ounces ground pork
1 tablespoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
3  whole wheat pita bread rounds, quartered and toasted
3/4 cup bottled roasted red sweet peppers, drained and cut into strips

1. Prepare Chimichurri Topping. Set aside. In a large bowl, combine beef, pork, chili powder, onion powder, cumin, and salt. Mix well. Shape into six 1/2-inch-thick patties.

2. For a charcoal grill, grill patties on the rack of an uncovered grill for 10 to 13 minutes or until an instant-read thermometer inserted into side of each patty registers 160°F, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)

3. Place each grilled patty on top of two of the pita quarters. Top with roasted peppers and Chimichurri Topping.

Chimichurri Topping: In a small bowl, combine 1/2 cup finely snipped fresh flat-leaf parsley; 1/2 cup finely snipped fresh cilantro; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/8 teaspoon cayenne pepper.

 
Posted by: Send a Meal AT 11:21 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 04 2011

ingredients

  • 1/2  cup  mayonnaise
  • 1/4  cup  pickle relish
  • 1  Tbsp.  ketchup
  • 2  cups  shredded cabbage
  • 2  Tsp.  vinegar
  • 1  tsp.  caraway seed
  • 1/2    of an unsliced oblong loaf of bread
  • 6  oz.  Havarti cheese, sliced
  • 8  oz.  cooked turkey, sliced or chopped

directions

1. Preheat oven to 400 degrees F. For sauce, in a small bowl combine mayonnaise, pickle relish, and ketchup. In another bowl combine cabbage, vinegar, and caraway seeds.

2. Slice bread lengthwise. Hollow out some of the bread for sandwich fillings. Spread some of the sauce on cut sides of bread; reserve remaining for serving. Arrange half the cheese slices on bottom half of bread. Top with cabbage mixture, turkey, and remaining cheese. Top with top half of bread. wrap tightly in foil and place on baking sheet. Bake for 10 minutes. Carefully unwrap and bake 2 to 3 minutes more until bread is crisp and cheese is melted.

3. To serve, cut loaf in slices with a sharp serrated knife. Pass remaining sauce. Makes 4 servings.

nutrition facts

  • Calories640, 
  • Total Fat (g)40, 
  • Saturated Fat (g)13, 
  • Monounsaturated Fat (g)1,
  • Polyunsaturated Fat (g)14, 
  • Cholesterol (mg)85, 
  • Sodium (mg)931, 
  • Carbohydrate (g)37, 
  • Total Sugar (g)15, 
  • Fiber (g)5, 
  • Protein (g)31, 
  • Vitamin C (DV%)25, 
  • Calcium (DV%)44, 
  • Iron (DV%)28, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 09:30 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 03 2011

ingredients

  • 8    skinless, boneless chicken thighs
  • 3  slices  bacon, coarsely chopped
  • 1/2  cup  chicken broth
  • 1  lb.  asparagus spears, trimmed
  • 1  small  yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4    green onions, cut in 2-inch pieces

directions

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).

2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

nutrition facts

  • Calories320, 
  • Total Fat (g)18, 
  • Saturated Fat (g)6, 
  • Monounsaturated Fat (g)7,
  • Polyunsaturated Fat (g)3, 
  • Cholesterol (mg)134, 
  • Sodium (mg)626, 
  • Carbohydrate (g)5,
  • Total Sugar (g)2, 
  • Fiber (g)2, 
  • Protein (g)32, 
  • Vitamin C (DV%)13, 
  • Calcium (DV%)5, 
  • Iron (DV%)18, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:07 am   |  Permalink   |  0 Comments  |  Email
Monday, May 02 2011

ingredients

  • 5    eggs
  • 1/2  tsp.  salt
  • 1/3  cup  sliced green onions
  • 3  Tbsp.  butter
  • 1  Tbsp.  all-purpose flour
  • 2/3  cup  milk
  • 1  cup  shredded sharp cheddar cheese (4 oz.)
  •   Dash  cayenne pepper
  •   Dash  ground nutmeg
  • 2  cups  fresh corn kernels
  • 1 1/2  cups  shredded zucchini
  • 1/4  cup  finely shredded Parmesan cheese
  • 1  recipe  Tomato Relish
  • 1/4  cup  shaved Parmesan cheese (optional)

directions

1.Preheat oven to 400°F. Grease a 2-quart shallow round (10-inch diameter) with butter; set aside. In large mixing bowl beat whites and 1/2 tsp. salt until stiff peaks form; set aside.

2.Place yolks in bowl; beat lightly. Set aside. In medium saucepan cook and stir onions in butter 1 minute. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir about half the mixture into yolks. Return all to saucepan. Stir in cheddar, cayenne, and nutmeg until cheese melts. Remove from heat.

3.Add about 1/2 cup of the egg whites to the sauce to lighten. Gently fold whites-sauce mixture into remaining whites. Fold in corn and zucchini. Spoon into dish. Sprinkle with Parmesan. Bake uncovered, 22-25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve with Tomato Relish and Parmesan shavings.

Tomato Relish:In a bowl combine 1-1/2 cups halved or quartered grape tomatoes; 1/2 cup sliced green onions; 3 Tbsp. lime juice; 3 Tbsp. snipped fresh cilantro; 2 Tbsp. minced, seeded jalapeno pepper; 1/2 tsp. salt; and 1/2 tsp. cumin.

nutrition facts

  • Servings Per Recipe 8 servings
 
  • Calories221, 
  • Total Fat (g)15, 
  • Saturated Fat (g)8,
  • Monounsaturated Fat (g)4, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)164, 
  • Sodium (mg)522, 
  • Carbohydrate (g)13, 
  • Total Sugar (g)4, 
  • Fiber (g)2, 
  • Protein (g)11, 
  • Vitamin C (DV%)26, 
  • Calcium (DV%)19, 
  • Iron (DV%)7, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:21 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 01 2011

ingredients

  • 1  lb.  fresh or frozen firm-flesh fish fillets, such as halibut, 1-inch thick
  • 1/4  cup  tequila, lime juice, or lemon juice