Thursday, December 31 2015
ingredients
8 - 10 sugar cubes
1 - 1 1/4 cups cranberry juice
1 750 milliliter bottle sparkling rose wine, champagne, or sparkling white grape juice
Fresh cranberries (optional)
directions
Place one sugar cube in the bottom of 8 to 10 chilled champagne flutes or other tall, narrow glasses. Pour 2 tablespoons cranberry juice into each glass.
Fill each glass with sparkling rose wine or champagne. If desired, place a wooden skewer of fresh cranberries in each glass. Makes 8 to 10 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 33, carb. (g) 8, sugar (g) 8, vit. C (mg) 13, sodium (mg) 1, Potassium (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, December 29 2015
ingredients
1/2 cup all-purpose flour
1/3 cup quick-cooking polenta mix or yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup chopped pecans
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2 21 ounce can cherry pie filling
1/3 cup half-and-half or light cream
Half-and-half or light cream (optional)
directions
Preheat oven to 375 degrees F. For topping, in a medium bowl stir together flour, polenta mix, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.
In a small bowl combine pecans, brown sugar, and cinnamon; set aside. In a medium saucepan heat pie filling until bubbly, stirring frequently. Remove from heat; cover and keep hot. Add the 1/3 cup half-and-half to flour mixture; stir just until moistened.
Transfer hot pie filling to a 2-quart square baking dish. Immediately drop topping by rounded teaspoons onto pie filling. Sprinkle with pecan mixture.
Bake about 25 minutes or until topping is light brown. If desired, serve with additional half-and-half. Serve warm.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 441, Fat, total (g) 15, chol. (mg) 22, sat. fat (g) 6, carb. (g) 77, fiber (g) 4, sugar (g) 41, pro. (g) 4, sodium (mg) 498, Potassium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Monday, December 28 2015
1 4 pound boneless beef sirloin or beef rump roast, cut into 2- to 3-inch pieces
1/2 cup water
1 0.7 ounce envelope Italian dry salad dressing mix
2 teaspoons dried Italian seasoning, crushed
1/2- 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
10 - 12 hoagie buns, kaiser rolls or other sandwich rolls, split
1 1/2 cups shredded Italian blend cheeses (6 ounces) (optional)
Pickles, sliced onion, sliced pepperoncini and/or roasted red sweet pepper strips
Sunday, December 27 2015
1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
3 tablespoons honey
1 tablespoon milk
4 3-inch squares purchased unfrosted brownies (such as milk chocolate, blond, or marbled brownies), cut into irregular shapes
8 1 1/2 inch diameter chocolate-covered cream-filled mint patties, quartered
Fresh mint sprig (optional)
directions
1.
In a blender or food processor, combine cheese, honey and milk. Cover; blend or process till smooth. Transfer mixture to a small bowl. Cover; quick-chill in the freezer for 10 minutes or chill the refrigerator for 20 minutes.
2.
Alternately layer brownies, cheese mixture and mint patties in each of 4 chilled parfait glasses or wine glasses. Garnish with a mint sprig, if you like. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 848, Fat, total (g) 39, chol. (mg) 129, sat. fat (g) 24, carb. (g) 117, fiber (g) 3, pro. (g) 11, vit. A (IU) 1166.17, vit. C (mg) 0, sodium (mg) 430, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
Saturday, December 26 2015
ingredients
1 pound fresh or frozen peeled, cooked medium shrimp
1 recipe Pizza Dough (see www.bhg.com)
1 12 ounce jar Alfredo pasta sauce
2 tablespoons purchased dried tomato pesto
1/2 cup grated Parmigiano-Reggiano cheese
1 12 ounce jar roasted red peppers, drained and cut into strips
3 tablespoons pine nuts
directions
Thaw shrimp, if frozen; set aside. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Individual Size Pizzas directions.
In a small bowl, combine Alfredo sauce and pesto. Spread evenly over dough in each pan. Sprinkle with cheese. Top pizzas with roasted peppers and the shrimp. Sprinkle with pine nuts.
Bake in the preheated oven for 20 to 25 minutes or until crust bottom is crisp and brown. Serve immediately. Makes 8 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 435, Fat, total (g) 18, chol. (mg) 166, sat. fat (g) 6, carb. (g) 44, fiber (g) 2, pro. (g) 23, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet
Friday, December 25 2015
ingredients
2 sleeves Ritz crackers
1 (14-ounce) package dark-cocoa-mint-flavored melting wafers
directions
Line baking sheets with parchment paper and set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
Let stand until coating has set and is no longer glossy, 20 to 30 minutes.
Tip
Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased at wilton.com or your local baking/craft specialty store.
Thursday, December 24 2015
ingredients
Nonstick cooking spray
1/2 cup finely chopped almonds
1/3 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter, melted
1 1/4 cups all-purpose flour
1 cup spelt flour, whole wheat flour or white whole wheat flour
1/3 cup toasted wheat germ
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
3/4 cup applesauce
3/4 cup buttermilk or sour milk*
2 tablespoons butter, melted, or vegetable oil
3/4 cup coarsely shredded or finely chopped, peeled tender-sweet apple (such as, Red Delicious, Fuji or Gala)
directions
Lightly coat sixteen 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with cooking spray; set aside.
For streusel topping: In a small bowl, stir together almonds, the 1/3 cup flour, the 2 tablespoons brown sugar and the 2 tablespoons melted butter. Set aside.
For muffins: In a large bowl, stir together the 1 1/4 cups all-purpose flour, the spelt flour, wheat germ, the 1/4 cup brown sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In a small bowl, combine eggs, applesauce, buttermilk and the 2 tablespoons melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in apple.
Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle each with streusel topping.
Bake in a 400 degrees oven for 20 to 25 minutes or until light brown and a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Tip
*To make 3/4 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.
Tip
Cover and refrigerate any leftover muffins. To reheat, place desired amount of muffins in a 350 degrees oven for 10 to 15 minutes or until heated through. Or, place 1 or 2 muffins at a time in a microwave oven and cook on 100% (high) for 20 to 30 seconds or until heated through.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 161, Fat, total (g) 6, chol. (mg) 32, sat. fat (g) 2, carb. (g) 23, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 5, vit. A (IU) 145.77, vit. C (mg) 0.59, Thiamin (mg) 0.16, Riboflavin (mg) 0.17, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 155, Potassium (mg) 135, calcium (mg) 70.68, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, December 23 2015
ingredients
1 cup butter, softened
3/4 cup granulated sugar
1 egg
2 1/2 cups all-purpose flour
1 recipe Royal Icing
directions
Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar. Beat until combined. Add egg. Beat until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Divide dough in half. Cover and chill one portion of dough. On a floured surface roll other portion of dough 1/4 inch thick. Cut with snowflake-shaped cookie cutters dipped in flour; reroll trimmings and repeat cutting dough. Arrange cutouts on ungreased cookie sheets. Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks; cool. Repeat with remaining portion of dough.
Decorate cookies as desired. Makes 10 to 12 6-inch or 30 to 32 3-inch cookies.
tips
STORAGE
Place undecorated cookies in layers separated by waxed paper in a shallow container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw, then decorate.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 209, Fat, total (g) 8, chol. (mg) 31, sat. fat (g) 5, carb. (g) 32, pro. (g) 2, sodium (mg) 87, Percent Daily Values are based on a 2,000 calorie diet.
Tuesday, December 22 2015
ingredients
1 cup all-purpose flour
3/4 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup buttermilk
1/4 cup cooking oil
1/2 teaspoon finely shredded lemon peel
1 cup coarsely chopped cranberries
2 tablespoons sugar
1/4 cup finely chopped walnuts
directions
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. Set muffin cups aside.
In a medium mixing bowl combine flour, cornmeal, the 1/3 cup sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
In a small mixing bowl combine egg, buttermilk, cooking oil, and lemon peel. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). In another small mixing bowl combine cranberries and the 2 tablespoons sugar. Fold cranberries and walnuts into muffin batter. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in a 400 degree F oven about 20 minutes or until golden. Remove muffins from muffin cups. Cool slightly on a wire rack. Serve warm. Makes 12 servings.
Make Ahead Tip
Prepare muffins; cool. Wrap and freeze up to 3 months. To reheat: Wrap muffins in heavy foil. Heat in a 300 degree F oven for 15 to 18 minutes.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 168, Fat, total (g) 7, chol. (mg) 18, sat. fat (g) 1, carb. (g) 27, fiber (g) 1, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 1.77, sodium (mg) 137, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
Monday, December 21 2015
ingredients
For the crust
2 1/2 cups all-purpose flour, plus more for surface
1 tablespoon sugar
Coarse salt
4 tablespoons unsalted butter, cut into small pieces and frozen
3/4 cup cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
1/4 - 1/2 cup ice water
For the filling
3/4 cup plus 2 tablespoons honey (preferably organic wildflower)
3 tablespoons unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
Coarse salt
directions
Make the crust: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
Meanwhile, make the filling: Warm honey in a saucepan over low heat. Remove from heat, and stir in butter.
Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.
Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.
Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.
Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.
Sunday, December 20 2015
ingredients
3 pounds russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
3 cups fresh or frozen broccoli florets
1/4 cup butter
1/2 - 3/4 cup milk, whipping cream, half-and-half or light cream
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.
Saturday, December 19 2015
ingredients
Nonstick cooking spray
1 14 1/2ounce package gingerbread mix
1/2 cup milk
1/2 cup raisins
2 1/4 cups water
3/4 cup packed brown sugar
3/4 cup butter
Vanilla ice cream (optional)
directions
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl, combine gingerbread mix and milk until mix is moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.
Cover and cook on high-heat setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).
Remove liner from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.
To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your cake is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 501, Fat, total (g) 24, chol. (mg) 50, sat. fat (g) 13, carb. (g) 70, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 48, pro. (g) 4, vit. A (IU) 680.26, vit. C (mg) 0.59, Thiamin (mg) 0.16, Riboflavin (mg) 0.12, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 548, Potassium (mg) 197, calcium (mg) 90.87, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
Friday, December 18 2015
ingredients
2 cups all-purpose flour
1 1/4 cups finely ground almonds
3/4 cup packed brown sugar
1 cup butter, cut up
3/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon finely shredded lemon peel
4 cups frozen unsweetened pitted tart red cherries, thawed and drained
1/2 teaspoon almond extract
directions
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
For crust, in a large bowl, stir together the flour, almonds, and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Remove 1-1/2 cups of the mixture; set aside. Press the remaining mixture evenly onto the bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.
Meanwhile, for filling, in another large bowl, combine the granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to combine. Spoon cherry filling over hot baked crust, spreading evenly (mixture will be wet). Sprinkle with reserved crumb mixture.
Bake about 40 minutes more or until filling is bubbly and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the baked mixture out of the pan. Invert onto a baking sheet; remove foil. Invert again onto a cutting board. Cut into bars. Makes 32 bars.
Storage
Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.
Thursday, December 17 2015
ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup molasses
1/4 cup granulated sugar
directions
In a medium bowl, stir together flour, baking soda, cinnamon, ginger, nutmeg and allspice and salt. Set aside.
In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Add flour mixture, beating on low speed just until mixture is combined. (Or using a wooden spoon, stir flour mixture into molasses mixture just until combined.) Cover and chill for 1 to 2 hours or until dough is easy to handle.
Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place about 1 1/2 inches apart on lightly greased cookie sheets.
Bake in a 350 degrees F oven for 8 to 10 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
Note
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 78, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 1, carb. (g) 12, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 7, pro. (g) 1, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.04, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 75, Potassium (mg) 60, calcium (mg) 10.1, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, December 16 2015
ingredients
1/2 cup salted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup canned pumpkin
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped walnuts
1 tablespoon finely shredded orange peel
Cream Cheese Frosting:
1/2 8 ounce package reduced-fat cream cheese, softened
1 cup powdered sugar
2 tablespoons salted butter, softened
1 teaspoon vanilla
directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a large bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until fluffy. Beat in egg, 1 teaspoon vanilla, and pumpkin until combined.
In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt. Add to pumpkin mixture and beat until combined. Gently fold in the cranberries, walnuts and orange peel.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 10 minutes or until edges start to brown. Remove and cool on wire racks.
For frosting, in a small mixing bowl beat cream cheese with an electric mixer until smooth. Beat in powdered sugar, butter, and vanilla until combined and smooth. Spread frosting over cookies.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 88, Fat, total (g) 4, chol. (mg) 12, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 7, pro. (g) 1, vit. A (IU) 875, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, sodium (mg) 97, Potassium (mg) 31, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, December 15 2015
ingredients
For the vegetables: choose ONE of the following
1 pound beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
1 pound carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
1 1/2 pounds celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
1 pound red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
1 pound parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
1 pound red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
1 1/2 pounds sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
1 pound turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
1 pound acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)
Seasoning
2 tablespoons vegetable or olive oil
1/2 teaspoon kosher salt; more to taste
1 tablespoon fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
directions
Heat the oven to 450 degrees F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.
Monday, December 14 2015
These little cookies are a Mexican tradition, so make sure to use a pig cookie cutter. Decorate with vanilla frosting and white nonpareils to finish the look.
ingredients
2/3 cup butter, softened
3/4 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon finely shredded orange peel
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 egg
1/2 cup molasses
3 cups all-purpose flour
Canned vanilla frosting (optional)
White nonpareils or small decorative candies (optional)
directions
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, orange peel, salt, and ground cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle.
Preheat oven to 375 degrees F. Lightly grease a cookie sheet or line the sheet with parchment paper; set aside. On a lightly floured surface, roll half the dough at a time to 1/4 inch thick. Cut out shapes with a lightly floured 4- to 5-inch pig-shape cookie cutter. Place cutouts 2 inches apart on prepared cookie sheet.*
Bake in the preheated oven for 7 to 8 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
To decorate, if desired, spoon canned vanilla frosting into a decorating bag fitted with a small round tip. (Or fill a heavy resealable plastic bag with frosting; snip a small hole in one corner of the bag.) To outline each cookie, pipe a border around the edge. For the pig's eye, pipe a small dot of frosting onto cookie. Add a white nonpareil or small decorative candy.
Tip
*
To easily transfer cutouts from the floured surface to the cookie sheet, use a thin, wide, and flexible metal spatula.
Storage
To store:
Layer undecorated cookies between layers of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. If desired, decorate cookies as directed in Step 4.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 205, Fat, total (g) 7, chol. (mg) 30, sat. fat (g) 4, carb. (g) 33, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 15, pro. (g) 3, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.16, Riboflavin (mg) 0.12, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 193, Potassium (mg) 174, calcium (mg) 30.29, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
Sunday, December 13 2015
ingredients
1 pound fresh or frozen peeled, cooked medium shrimp
1 recipe Pizza Dough (see www.bhg.com)
1 12 ounce jar Alfredo pasta sauce
2 tablespoons purchased dried tomato pesto
1/2 cup grated Parmigiano-Reggiano cheese
1 12 ounce jar roasted red peppers, drained and cut into strips
3 tablespoons pine nuts
directions
Thaw shrimp, if frozen; set aside. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Individual Size Pizzas directions.
In a small bowl, combine Alfredo sauce and pesto. Spread evenly over dough in each pan. Sprinkle with cheese. Top pizzas with roasted peppers and the shrimp. Sprinkle with pine nuts.
Bake in the preheated oven for 20 to 25 minutes or until crust bottom is crisp and brown. Serve immediately. Makes 8 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 435, Fat, total (g) 18, chol. (mg) 166, sat. fat (g) 6, carb. (g) 44, fiber (g) 2, pro. (g) 23, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet
Saturday, December 12 2015
Want to give a great gift? Consider cookies. Make these cookie mixes to put in jars and then add the recipe for how to prepare them. It makes a great gift for any occasion.
ingredients
1 2-quart jar
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark cocoa powder
1 cup packed light brown sugar
1 cup granulated sugar
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup cup red and green M&Ms Minis
directions
In a bowl, combine 13/4 cups of the flour, the baking powder, baking soda and salt. In another bowl, blend cocoa and remaining 1 cup flour.
Spoon half the flour-cocoa mixture into jar. Press down to flatten, using a small spice jar. Spoon half the plain flour mixture over cocoa layer; compact. Repeat. Top with brown sugar and granulated sugar, compressing each. Add chips and M&Ms to jar.
Attach baking instructions: Blend 2 sticks cooled, melted unsalted butter with 3 eggs, 1/3 cup milk and 2 tsp vanilla extract. Stir in cookie mix until blended. Drop by heaping tbsp onto cookie sheets. Bake at 350 degrees for 13 minutes or until firm. Cool on pan for 1 minute, then remove to a rack.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 146, Fat, total (g) 4, chol. (mg) 4, sat. fat (g) 3, carb. (g) 26, fiber (g) 1, pro. (g) 2, sodium (mg) 37, Percent Daily Values are based on a 2,000 calorie diet
Friday, December 11 2015
ingredients
Nonstick cooking spray
Cocoa Sugared Mix, Curry Spiced Mix, Barbecue Seasoned Mix, or Asian Five-Spiced Mix (see recipes)
1/4 cup peanut oil or 1/4 cup melted butter
4 cups pecan halves or 4 cups assorted nuts, such as pecan halves, walnut halves or pieces, whole unsalted cashews, almonds, dry-roasted unsalted peanuts and/or peeled hazelnuts
Cocoa Sugared Mix
1/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons water
1 teaspoon ground cinnamon
1/2 teaspoon salt
Curry Spiced Mix
2 tablespoons water
1 teaspoon packed brown sugar
2 teaspoons curry powder
1/2 teaspoon onion salt
1/2 teaspoon crushed red pepper
Barbecue Seasoned Mix
2 tablespoons packed brown sugar
2 tablespoons water
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
2 teaspoons chili powder
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
Asian Five-Spiced Mix
2 tablespoons water
2 tablespoons packed brown sugar
1 teaspoon five-spice powder
1 teaspoon salt
1/2 teaspoon coarse black pepper
directions
Line a 13x9x2-inch or a 15x10x1-inch baking pan with foil; lightly coat with nonstick cooking spray. Set pan aside. In a small bowl, combine desired seasoning mix and oil or melted butter. Place nuts in prepared pan. Drizzle butter mixture over nuts, tossing gently until well coated. Spread nuts out in an even layer.
Bake in a 325 degree F oven for 25 minutes, stirring twice. Remove from oven. Remove to a paper towel-lined baking sheet; cool. Serve at room temperature. Store any remaining nuts in an airtight container for up to 1 week.
Cocoa Sugared Mix
In a small bowl, combine sugar, cocoa powder, water, cinnamon and salt.
Curry Spiced Mix
In a small bowl, combine water, brown sugar, curry powder, onion salt and crushed red pepper.
Barbecue Seasoned Mix
In a small bowl, combine brown sugar, water, Worcestershire sauce, garlic salt, chili powder, cumin and cayenne pepper.
Asian Five-Spiced Mix
In a small bowl, combine water, brown sugar, five-spice powder, salt and pepper.
Thursday, December 10 2015
ingredients
1 8 1/2ounce package corn muffin mix
1 - 2 tablespoons olive oil
1 teaspoon chili powder
2 14 1/2ounce cans diced tomatoes with green pepper, celery, and onion, undrained
1/2 of an English cucumber, seeded and coarsely chopped*
3 green onions, trimmed and coarsely chopped
1 cup ice cubes
1 medium avocado, halved, seeded, peeled, and sliced
Sliced green onion, chopped cucumber, and/or chili powder (optional)
directions
Preheat oven to 400 degrees F. Prepare corn muffin mix according to package directions. Spread batter in a lightly greased 13x9x2-inch baking pan. Bake for 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut into 1-inch cubes. Toss with olive oil and chili powder. Place cubes on a baking sheet and return to oven for 5 minutes to crisp.
Meanwhile, in a blender combine tomatoes, cucumber, onions, and ice; cover and blend until nearly smooth. Pour soup into bowls; top with avocado slices and half of the croutons (reserve remaining croutons for another use).** If desired, sprinkle with additional green onion, cucumber, and/or chili powder.
Tip
*Tip:
Peel cucumber, if desired, for a lighter-color soup.
Tip
**Tip:
Store croutons in an airtight container up to 24 hours. Return to a baking sheet and crisp in a 400 degrees F oven for 5 minutes before serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 482, Fat, total (g) 22, chol. (mg) 40, sat. fat (g) 2, carb. (g) 66, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 14, pro. (g) 9, vit. A (IU) 728.85, vit. C (mg) 14.17, Thiamin (mg) 0.18, Riboflavin (mg) 0.17, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1061, Potassium (mg) 670, calcium (mg) 181.74, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, December 09 2015
ingredients
1 pound boneless rib-eye steaks (about 2 steaks), 1/2 inch thick
1/4 cup plus 1 tbsp rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup canola oil
3 tablespoons sugar
1 tablespoon plus 1 tsp sriracha
2 teaspoons sesame oil
1/2 cup thinly sliced yellow onion
3 cloves garlic, sliced
1 2-inch piece of ginger, peeled and thinly sliced
1/4 teaspoon salt
1/2 English cucumber, cut into matchsticks (about 1 1/2 cups)
8 6-inch flour tortillas, warmed
Sliced radishes and sesame seeds (optional)
directions
Place steaks in a large resealable plastic bag. In a bowl, whisk together 1/4 cup of the vinegar, the soy sauce, canola oil, 2 tbsp of the sugar, 1 tbsp of the sriracha and 1 tsp of the sesame oil. Stir in onion, garlic and ginger. Pour into bag, making sure steak is covered. Marinate in refrigerator 1 hour.
In a separate bowl, whisk together remaining 1 tbsp each vinegar and sugar, and remaining 1 tsp each sriracha and sesame oil. Stir in salt and cucumber. Cover bowl with plastic wrap and refrigerate 30 minutes.
Heat a large saute pan to medium-high heat. Remove steak from marinade (save marinade) and pat dry with paper towels. Cook 2 to 3 minutes per side, until medium-rare. Set aside to rest 5 minutes. Meanwhile, add marinade to pan. Bring to a boil and cook 3 minutes, until sauce has thickened.
Thinly slice steak; toss in pan with sauce. Serve on tortillas with pickled cucumbers and, if desired, sliced radishes, sesame seeds and additional sriracha.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 314, Fat, total (g) 19, chol. (mg) 37, sat. fat (g) 5, carb. (g) 22, fiber (g) 1, pro. (g) 14, sodium (mg) 675, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, December 08 2015
ingredients
1 prepared piecrust (such as Pillsbury)
2 4 ounces logs cinnamon-cranberry goat cheese
6 tablespoons plus 1 cup sugar
1 egg
2 tablespoons milk
1 12 ounce bag cranberries
1 cup cranberry juice
1/2 teaspoon lemon zest
1 tablespoon lemon juice
directions
Heat oven to 425 degrees. Fit piecrust into a 9- or 9-1/2-inch removable-bottom tart pan. Line with a double layer of nonstick foil, pressing against side of crust. Bake at 425 degrees for 18 minutes. Remove crust from oven, reduce heat to 375 degrees and remove foil.
Meanwhile, blend goat cheese, 6 tbsp of the sugar, the egg and milk in a bowl. Pour into crust. Bake at 375 degrees for 20 minutes or until set.
While cheese layer bakes, make topping. Combine remaining 1 cup sugar, the cranberries, cranberry juice, lemon zest and lemon juice in a saucepan. Bring to a boil and cook for 10 minutes over medium heat, stirring occasionally. Remove from heat and pour over baked goat cheese layer. Cool until set.
Tip
For a pretty garnish, reserve 1/3 cup raw cranberries. Spritz with nonstick cooking spray and roll in sugar.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 251, Fat, total (g) 9, chol. (mg) 30, sat. fat (g) 5, carb. (g) 38, fiber (g) 1, pro. (g) 5, sodium (mg) 144, Percent Daily Values are based on a 2,000 calorie diet
Monday, December 07 2015
ingredients
1 4 - 5 pound pork loin center rib roast, backbone loosened
1 teaspoon dry mustard
1 teaspoon dried marjoram, crushed
1/2 teaspoon salt
2 teaspoons finely shredded tangerine peel or orange peel
1/2 cup tangerine juice or orange juice
1 tablespoon packed brown sugar
Chicken broth or beef broth
2/3 cup chicken broth or beef broth
3 tablespoons all-purpose flour
1/8 teaspoon dry mustard
1/8 teaspoon dried marjoram, crushed
Salt
Pepper
3 tangerines or 2 oranges, peeled, sectioned, and seeded
directions
Preheat oven to 325 degree F. Place roast, rib side down, in a shallow roasting pan. In a small bowl, combine the 1 teaspoon dry mustard, the 1 teaspoon marjoram, and the 1/2 teaspoon salt. Sprinkle mustard mixture evenly over pork; rub in with your fingers. Insert an oven-going meat thermometer in center of meat, making sure bulb does not touch bone. Roast, uncovered, for 1-1/2 hours.
In a small bowl, stir together the peel, juice, and brown sugar; spoon over the meat. Roast about 30 minutes more or until thermometer registers 155 degree F, spooning pan juices over meat once or twice. Transfer meat to platter. Cover and let stand for 15 minutes before slicing. (The temperature of the meat will rise about 5 degree F during standing.)
Meanwhile, strain pan juices. Skim off fat. Measure juices; add enough broth to juices to equal 3/4 cup total liquid. Pour the liquid into a medium saucepan. In a screw-top jar, combine the 2/3 cup broth and the flour; shake well. Add to saucepan along with the 1/8 teaspoon dry mustard and the 1/8 teaspoon marjoram. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with additional salt and pepper. Stir in the tangerines or oranges; heat through. Serve with pork. Makes 10 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 266, Fat, total (g) 14, chol. (mg) 87, sat. fat (g) 5, carb. (g) 7, fiber (g) 1, pro. (g) 26, sodium (mg) 246, Percent Daily Values are based on a 2,000 calorie diet
Sunday, December 06 2015
Get out the napkins before you dive into this delicious, but messy, dessert sandwich. You can also make it on the grill. Cook, covered, over indirect heat.
ingredients
1 (24-inch) baguette, halved lengthwise
1 cup chocolate hazelnut spread
1 1/4 cups marshmallow creme
2 graham crackers
directions
Preheat oven to 350 degrees. Scoop out some of the soft insides of the bread to create a hollow. Spread the chocolate hazelnut spread evenly over bread halves, then top one side with marshmallow cream. Sandwich the two, then wrap in foil. Bake until warmed through, about 10 minutes.
Saturday, December 05 2015
A simple 8-ingredient, quick-fix barbecue sauce turns everyday chicken into a true feast. Smoked paprika -- pimiento peppers that have been dried over fire -- supply the smoky taste.
ingredients
8 small chicken drumsticks
1 large onion, cut into 6 slices
Olive oil
1 cup ketchup
1/4 cup molasses
3 - 4 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 teaspoon smoked paprika
Several dashes bottled hot pepper sauce
Fresh Italian (flat-leaf) parsley
directions
Preheat broiler. Broil chicken on the unheated rack of a broiler pan 4 to 5 inches from heat for 10 minutes.
Lightly brush onion slices with olive oil. Remove broiler pan from oven. Turn and move chicken to one end of pan. Place onion slices in a single layer on opposite end of pan. Broil for 15 minutes or until chicken is no longer pink and juices run clear (180 degrees F).
Meanwhile, in a medium saucepan combine ketchup, molasses, vinegar, brown sugar, paprika, and pepper sauce. Bring to boiling over medium heat. Remove from heat; keep warm. Remove onions from broiler. Broil chicken 2 minutes more; brush with sauce during the last minute.
Chop two of the onion slices; stir into sauce. Serve chicken with onion slices and parsley.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 426, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 41, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 33, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 15.94, Thiamin (mg) 0.15, Riboflavin (mg) 0.36, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 802, Potassium (mg) 906, calcium (mg) 80.77, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
Friday, December 04 2015
Filled with raspberry preserves and decadent white chocolate and mascarpone, these dainty sandwich cookies are irresistible.
ingredients
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup buttermilk
1/2 cup seedless raspberry preserves
White Chocolate and Mascarpone Filling
Colored sugar (optional)
White Chocolate-Mascarpone Filling
3 ounces chopped white baking chocolate (with cocoa butter)
1/4 cup whipping cream
1/2 cup mascarpone or cream cheese
1/4 cup softened butter
1/2 teaspoon vanilla
4 cups powdered sugar
directions
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Spoon dough with a teaspoon, 1 inch apart onto prepared cookie sheet.
Bake in the preheated oven for 7 to 8 minutes or until tops are set. Cool completely on parchment-lined cookie sheet on a wire rack. Peel cooled cookies off the paper. Spread the flat side of half of the cookies with about 1/4 teaspoon raspberry preserves. In a large pastry bag fitted with a small star tip, pipe White Chocolate and Mascarpone Filling over the raspberry preserve layer. Top with the remaining cookies, flat sides down. If desired, pipe additional filling on top of whoopie pies and/or sprinkle with colored sugar. Chill for 30 minutes before serving. Makes about 72 sandwich cookies.
White Chocolate-Mascarpone Filling
In a heavy small saucepan, combine white baking chocolate (with cocoa butter) and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat; stir until smooth. Cool for 15 minutes. Meanwhile, in a large bowl, combine mascarpone cheese and butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in the cooled white chocolate mixture. Chill about 30 minutes or until firm enough to pipe.
Storage
Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months. Thaw at least 1 hour in refrigerator before serving.
Thursday, December 03 2015
ingredients
2 pounds sweet potatoes
1/2 cup sugar
1/4 cup butter, melted
1/4 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
1 tablespoon butter, melted
directions
Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain.
Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish.
In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture.
Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 421, Fat, total (g) 18, chol. (mg) 97, sat. fat (g) 7, carb. (g) 61, fiber (g) 4, pro. (g) 6, vit. A (IU) 13167.95, vit. C (mg) 1.77, sodium (mg) 160, calcium (mg) 80.77, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, December 02 2015
Rotisserie chicken meal and fresh ingredients including tomatoes and avocados combine in this quick dinner salad that's satisfying and nourishing. It's perfect for those eating Paleo or gluten-free diets.
ingredients
3 - 4 large tomatoes
1 2 1/2 - 3 pound deli-roasted chicken
1 avocado, halved, seeded, peeled, and sliced
1/4 cup olive oil
1 lime, quartered
1/2 cup small fresh basil leaves
Salt
Cracked black pepper
directions
Cut tomatoes into wedges and divide among four serving plates. Use two forks to pull chicken meat from bones and shred into large pieces. Discard bones and skin.
Arrange chicken and avocado slices on tomatoes. Drizzle with olive oil. Squeeze lime quarters over all. Sprinkle with basil, salt, and pepper.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 470, Fat, total (g) 31, chol. (mg) 120, sat. fat (g) 6, carb. (g) 9, fiber (g) 5, sugar (g) 3, pro. (g) 41, sodium (mg) 170, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, December 01 2015
Appetizers are like tiny jewel boxes of flavor, small bites meant to stimulate the palate -- not fill your stomach.
ingredients
30 cherry tomatoes (about 1-1/4 pints)
1/2 medium avocado, pitted, peeled, and cut up
2 ounces cream cheese, softened
2 tablespoons homemade or purchased basil pesto
1 teaspoon lemon juice
Snipped fresh basil (optional)
directions
Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.
Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 18, Fat, total (g) 1, chol. (mg) 2, sat. fat (g) 1, carb. (g) 1, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 0, vit. A (IU) 145.77, vit. C (mg) 2.36, Thiamin (mg) 0.02, Riboflavin (mg) 0.02, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 16, Potassium (mg) 54, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
Monday, November 30 2015
ingredients
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper and/or cayenne pepper
2 15 ounce can garbanzo beans (chickpeas), rinsed and drained
2 14 1/2ounce can diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 tablespoons lime juice
1 9 ounce package fresh spinach (optional)
Hot cooked rice (optional)
directions
Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 295, Fat, total (g) 6, chol. (mg) 94, sat. fat (g) 1, carb. (g) 32, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 29, vit. A (IU) 485.9, vit. C (mg) 13.58, Thiamin (mg) 0.1, Riboflavin (mg) 0.24, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 867, Potassium (mg) 570, calcium (mg) 70.68, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
Sunday, November 29 2015
ingredients
1/2 cup chopped carrot (1 medium)
1/2 cup chopped red sweet pepper (1 small)
1/4 cup sliced green onion (2)
1 tablespoon butter or margarine
1 10 3/4ounce can condensed cream of chicken soup
1 8 - 9 ounce package frozen artichoke hearts, thawed and cut up
1 1/2 cups chopped cooked turkey or chicken (see tip)
1 cup cooked long grain rice or wild rice
1/2 cup shredded mozzarella cheese (2 ounces)
2/3 cup milk
1/2 teaspoon dried thyme, crushed
2 slices bacon, crisp-cooked, drained, and crumbled
3 tablespoons grated Parmesan cheese
directions
In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
Bake, covered, in a 350 degrees degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Make Ahead Tip
Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350 degrees oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.
Tip
Low-Fat Menu
NUTRITION INFORMATION
Per Serving: cal. (kcal) 248, Fat, total (g) 11, chol. (mg) 47, sat. fat (g) 5, carb. (g) 18, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 18, vit. A (RE) 0, vit. A (IU) 3644.27, vit. C (mg) 24.21, Thiamin (mg) 0.12, Riboflavin (mg) 0.19, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 611, Potassium (mg) 280, calcium (mg) 181.74, iron (mg) 1.62, Vegetables () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Saturday, November 28 2015
The slightly sweet flavor of winter squash is delightful with spicy curry in this side-dish soup recipe.
ingredients
2 1/2 pounds winter squash, such as butternut, acorn or hubbard, peeled, seeded, cut into 1/2-inch cubes
2 1/2 cups water OR chicken broth
1/2 cup orange juice
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, finely chopped
1 1/2 teaspoons curry powder
1 1/4 teaspoons salt
Ground red pepper, to taste
Fresh lemon juice (optional)
directions
Place squash in saucepan. Add enough water to cover. Simmer until very tender, 12 to 15 minutes. Drain.
Return squash to saucepan. Mash with water or broth and juice.
Heat butter in skillet. Add onion, garlic and curry powder; saute until onion is softened, about 3 minutes. Lower heat; cover and cook until onion is very soft, about 12 minutes.
Add to squash. Heat through.
Working in batches if necessary, puree squash mixture in processor or blender until smooth. Return to saucepan. Add salt, pepper, and lemon juice, if desired. Heat through.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 145, Fat, total (g) 6, chol. (mg) 16, sat. fat (g) 4, carb. (g) 24, fiber (g) 6, pro. (g) 2, sodium (mg) 736, Percent Daily Values are based on a 2,000 calorie diet
Friday, November 27 2015
ingredients
Nonstick cooking spray
1/2 cup butter
2 ounces white baking chocolate with cocoa butter, chopped
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/3 cup white baking pieces
1/3 cup flaked coconut
1/3 cup chopped pecans, toasted*
2 ounces white baking chocolate with cocoa butter, melted
directions
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.
In a medium saucepan cook and stir butter and 2 ounces chopped white chocolate over low heat until melted and smooth. Remove from heat. Add eggs, sugar, and vanilla. Beat lightly with a wooden spoon just until combined. In a small bowl stir together flour, baking powder, and salt. Add flour mixture to white chocolate mixture, stirring just until combined. Stir in white baking pieces, coconut, and pecans. Spread batter evenly in the prepared baking pan.
Bake for 30 to 35 minutes or until top is golden. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars. Drizzle with the 2 ounces melted white chocolate. Let stand until white chocolate is set.
Tip
*Tip:
To toast pecans, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are slightly golden, stirring once or twice; cool.
Storage
To Store:
Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 165, Fat, total (g) 10, chol. (mg) 33, sat. fat (g) 6, carb. (g) 18, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 13, pro. (g) 2, vit. A (IU) 183.98, vit. C (mg) 0.12, Thiamin (mg) 0.07, Riboflavin (mg) 0.07, Niacin (mg) 0.41, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 14.4, Cobalamin (Vit. B12) (µg) 0.05, sodium (mg) 81, Potassium (mg) 43, calcium (mg) 34, iron (mg) 0.46, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Thursday, November 26 2015
ingredients
Gingersnap Crust (see recipe below) or Baked Pastry Shell (see recipe below)
1/2 cup sugar
2 envelopes unflavored gelatin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup milk
2 egg yolks
1 cup canned pumpkin
1 cup whipping cream
2 tablespoons sugar
Whipped cream (optional)
Chopped toasted pecans (optional)
Gingersnap Crust
1/3 cup butter, melted
1 1/4 cups finely crushed gingersnaps (20 to 22 cookies)
Baked Pastry Shell
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
directions
Prepare Gingersnap Crust or Baked Pastry Shell; set aside.
For Filling:
In a heavy medium saucepan, stir together the 1/2 cup sugar, gelatin, cinnamon, allspice, salt, ginger, and nutmeg; stir in milk. Cook and stir over medium heat until gelatin dissolves.
In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-1/2 hours).
In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes).
Transfer the filling to Gingersnap Crust. Cover and chill about 4 hours or until set. If desired, garnish with additional whipped cream and top with pecans. Makes 8 servings.
Gingersnap Crust
Preheat oven to 375 degrees F. Combine butter and gingersnaps in a medium mixing bowl; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and up sides to form a firm, even crust. Bake for 4 to 5 minutes or until edge is lightly browned. Makes 1 (9-inch) pie crust.
Baked Pastry Shell
Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack. Makes 10 servings.
Make Ahead Tip
Pie can be assembled and chilled overnight before serving.
Variation
Graham Cracker Crust:
To make a graham cracker crust, prepare as directed for gingersnap crust except stir 1/4 cup sugar into the melted butter and substitute 1-1/4 cups finely crushed graham crackers (about 18 squares) for the crushed gingersnaps.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 349, Fat, total (g) 23, chol. (mg) 118, carb. (g) 33, fiber (g) 1, pro. (g) 5, sodium (mg) 299, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, November 25 2015
ingredients
1 recipe Nut Pastry (see recipe below)
1 egg, slightly beaten
1 tablespoon water
Granulated sugar (optional)
1 15 ounce can pumpkin
1/2 cup packed brown sugar
1/2 cup apple butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 eggs, slightly beaten
1 egg yolk, slightly beaten
1/2 cup whipping cream
1/2 cup chopped pecans or walnuts
2 tablespoons butter, softened
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
Vanilla ice cream (optional)
Nut Pastry
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
1/2 cup ground pecans or walnuts
8 - 10 tablespoons water
directions
Prepare the Nut Pastry. On lightly floured surface, roll out half of the pastry to fit a 9-inch pie plate. Ease into pie plate; trim pastry to edge of pie plate. Roll out remaining pastry to 1/8-inch thickness. Cut out 1/2- to 1-inch fall or holiday designs. In a small bowl combine the 1 egg and water. Brush over edge of pastry in pie plate. Arrange cutouts around edge of pastry. Brush cutouts with egg mixture. Sprinkle with granulated sugar, if you like. Set pie plate aside.
For filling, in a medium bowl, combine pumpkin, 1/2 cup brown sugar, apple butter, cinnamon, ginger, salt and cloves. Add 2 eggs and egg yolk; beat lightly with a fork just until combined. Gradually add whipping cream; stir till combined. Turn into prepared crust.
Loosely cover edge of pastry with foil to prevent overbrowning. Bake in a 375 degree oven for 20 minutes. Remove foil; bake 20 minutes more. Meanwhile, in a small bowl combine the nuts, butter, flour and 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean.
Cool on wire rack. Cover and chill in the refrigerator within 2 hours. If desired, serve with vanilla ice cream. Makes 8 to 10 servings.
Nut Pastry
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Stir in ground pecans or walnuts. Sprinkle with water, 1 tablespoon at a time, over mixture and toss until moistened. Form into a ball.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 665, Fat, total (g) 37, chol. (mg) 135, sat. fat (g) 11, carb. (g) 75, fiber (g) 5, sugar (g) 38, pro. (g) 9, vit. A (IU) 119.53, vit. C (mg) 3.54, sodium (mg) 365, calcium (mg) 90.87, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, November 24 2015
ingredients
1 14 ounce can reduced-sodium chicken broth
1/2 teaspoon dried thyme, crushed
1/3 cup wild rice, rinsed
1/2 cup chopped leeks
1/3 cup long grain rice
6 small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
1/4 cup dried cranberries or dried currants
1/4 cup snipped dried apricots
3 tablespoons margarine or butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
6 6 - 8 inches twig wreaths (optional)
Pansies or other edible flowers (optional)
Fresh sage leaves (optional)
directions
In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary.
Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside.
In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper.
Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage leaves, if desired. Makes 6 side-dish servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 262, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 50, fiber (g) 7, pro. (g) 5, vit. A (RE) 1824, vit. C (mg) 37, sodium (mg) 320, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Monday, November 23 2015
Sweet potatoes can be prepared in many of the same ways as regular potatoes: baked, mashed, in soups, or as fries. Peruse these recipes for a sweet potato dish ranging from an appetizer to dessert.
ingredients
1 8 1/2ounce cooked brown and wild rice
4 small sweet potatoes (1-1/2 pounds total), peeled and cut into 1/4-inch slices
1 cup frozen edamame or peas, thawed
1 14 ounce can unsweetened light coconut milk
1/2 cup chopped onion (1 medium)
1/3 cup creamy natural peanut butter
1 tablespoon red curry paste
2 teaspoons packed brown sugar
Fresh snipped basil (optional)
directions
Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.
In a medium saucepan cook sweet potato slices, covered, in enough boiling water to cover about 8 minutes or just until tender; drain well. Gently combine sweet potato slices, rice, and edamame. Transfer to casserole dish.
In a large skillet combine coconut milk and onion. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or just until onion is tender. Whisk in peanut butter, red curry paste, and brown sugar. Continue to whisk until peanut butter is melted and smooth.
Pour coconut milk mixture over vegetables and rice. Bake, covered, for 15 minutes. Uncover and bake about 15 minutes more or until mixture is heated through. If desired, top with snipped basil.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 325, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 4, carb. (g) 40, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 8, pro. (g) 10, vit. A (IU) 113.22, vit. C (mg) 8.27, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 421, Potassium (mg) 325, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
Sunday, November 22 2015
Soul Soothing Soup Recipes
ingredients
1 1/2 cups dehydrated mixed vegetables
1 ounce (1/4 cup) dried tomatoes (not oil-packed)
2 tablespoons instant chicken bouillon granules
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 - 2 teaspoons Mexican, fajita, Jamaican jerk or Cajun seasoning
3/4 teaspoon garlic powder
1/2 - 3/4 teaspoon ground chipotle chile pepper, cayenne pepper or ground black pepper
2 bay leaves
1/2 cup dried pinto beans
1/2 cup dried red kidney or black beans or dry cranberry beans
1/2 cup dried navy beans or dry great Northern beans
Corn chips
Shredded sharp cheddar cheese (optional)
directions
For seasoning mix, in a small plastic bag, combine dehydrated mixed vegetables, tomatoes, bouillon granules, dried onion, parsley, Mexican seasoning, garlic powder, chipotle chile pepper and bay leaves. Seal; set aside.
For soup mix, layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: the pinto beans, kidney, beans and navy beans. Tap jar gently on the counter to settle each layer before adding the next. Place bag of seasoning mix in jar. Cover the jar.
Give as a gift (or store the layered jar of soup ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:
1. Before using, remove seasoning mix; set aside.
2. Rinse beans. In a large saucepan or Dutch oven, combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or place beans in water in pan. Cover; let soak in a cool place overnight.) Drain and rinse beans.
3. In the same saucepan or Dutch oven combine beans, 6 cups fresh water and seasoning mix. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender. Discard bay leaves.
4. For slow cooker: Rinse beans. Place in a large saucepan or Dutch oven. Add 4 cups cold water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover; let stand 1 hour. Rinse and drain beans. Transfer beans to a 3-1/2- or 4-quart slow cooker. Add 6 cups fresh water and seasoning mix. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaves. Stir before serving.
5. Serve soup topped with corn chips. If you like, sprinkle each serving with shredded sharp cheddar cheese. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 311, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 55, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 12, sugar (g) 10, pro. (g) 14, vit. A (IU) 219.63, vit. C (mg) 47.83, Thiamin (mg) 0.53, Riboflavin (mg) 0.33, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 290.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1042, Potassium (mg) 1360, calcium (mg) 161.55, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
Saturday, November 21 2015
There's something essential about bread-especially, warm, spread with butter-that most of us are powerless to resist.
ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon apple pie spice, ground cinnamon, ground nutmeg or ground cardamom
1/2 cup packed brown sugar
1 cup whole bran cereal (not flakes)
1/3 cup dried cranberries, mixed dried fruit bits or raisins
1/3 cup chopped pecans or sliced almonds
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon apple pie spice, ground cinnamon, ground nutmeg or ground cardamom
directions
Layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: the 1-1/2 cups flour, baking powder, salt, soda, 1/4 teaspoon spice, 1/2 cup brown sugar, whole bran cereal, cranberries, and pecans or almonds. Tap jar gently on the counter to settle each layer before adding the next.
For streusel topping, in a small bowl, stir together the 1/3 cup packed brown sugar, the 1/4 cup all-purpose flour, and the 1/4 teaspoon ground spice. Place streusel topping in a small plastic bag; seal with a small twist tie. Place streusel topping in jar. Cover the jar.
Give as a gift (or store the layered jar of muffin ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:
1. Before using, remove streusel mixture; set aside. Shake remaining ingredients in jar to mix.
2. Line twelve 2-1/2-inch muffin cups with paper bake cups or grease.
3. For muffins: In a large bowl, combine 1 egg, lightly beaten; 1 cup milk; and 1/4 cup vegetable oil. Using a wooden spoon, stir in jar contents until just combined. Spoon batter into cups, filling each two-thirds full.
4. For streusel topping: In a small bowl, cut 2 tablespoons butter into streusel mixture until mixture resembles coarse crumbs. Sprinkle each with streusel mixture.
5. Bake, uncovered, in a 400 degree f oven for 15 to 18 minutes or until a wooden toothpick inserted in center of muffin comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 12 muffins.
Tip
To reheat muffin:
Place one muffin on a microwave safe plate. Heat, uncovered, on 100 percent (high) for about 15 seconds.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 236, Fat, total (g) 9, chol. (mg) 24, sat. fat (g) 2, carb. (g) 37, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 19, pro. (g) 4, vit. A (IU) 194.36, vit. C (mg) 1.18, Thiamin (mg) 0.27, Riboflavin (mg) 0.33, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 1.16, sodium (mg) 198, Potassium (mg) 149, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Friday, November 20 2015
Yes, Thanksgiving dinner is a time to count our blessings, but everyone knows the best part about this is the holiday food.
ingredients
3 pounds russet, Yukon gold or red potatoes, peeled if desired and cut into 2-inch pieces
3 cups fresh or frozen broccoli florets
1/4 cup butter
1/2 - 3/4 cup milk, whipping cream, half-and-half or light cream
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.
Thursday, November 19 2015
Everyone enjoys an easy roasted chicken meal.
ingredients
Sweet Potatoes
4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
Rub
4 chipotle chiles in adobo sauce, minced
2 cloves garlic, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
Chopped cilantro, for garnish (optional)
directions
Sweet Potatoes
Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
Rub
In a small bowl, mix together the chiles, garlic, honey, vinegar, salt, cumin and cinnamon to make a paste. Rub the paste evenly over each breast.
Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 407, Fat, total (g) 8, sat. fat (g) 1.3, carb. (g) 45, fiber (g) 6, pro. (g) 38, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, November 18 2015
The key to the side dish is to almost burn the brussels sprouts; the charred flavor is irresistible.
ingredients
2 tablespoons vegetable oil
1/2 cup Rice Krispies, or other puffed rice cereal
1/4 teaspoon togarashi or cayenne pepper
Kosher salt
1/4 cup Asian fish sauce
2 tablespoons water
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 garlic clove, minced
1 small red chile, minced
1/4 cup chopped cilantro
2 tablespoons chopped mint
4 cups roasted or boiled brussels sprouts, halved lengthwise (about 2 pounds)
directions
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.
Tuesday, November 17 2015
ingredients
1 pound sweet Italian sausage, casings removed
2 tablespoons white wine vinegar
1 1/4 cups Bob's Red Mill whole grain medley
2 cups diced sweet onion
1 pound sliced wild mushrooms
2 ribs celery, sliced
3 cloves garlic, chopped
1 tablespoon fresh chopped thyme
6 cups unsalted chicken stock
3/4 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, for garnish
directions
Heat a large saute pan over medium-high heat. Add sausage, breaking apart with a spoon. Cook for 7 minutes, stirring occasionally, until browned. Add vinegar, scraping up brown bits from bottom of pan.
Transfer sausage to slow cooker. Stir in grains, onion, mushrooms, celery, garlic and thyme. Pour chicken stock on top, making sure all grains are submerged. Cook on HIGH for 5 hours. Stir in salt and pepper. Garnish with fresh parsley.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 370, Fat, total (g) 12, chol. (mg) 22, sat. fat (g) 4, carb. (g) 43, fiber (g) 7, pro. (g) 21, sodium (mg) 904, Percent Daily Values are based on a 2,000 calorie diet
Monday, November 16 2015
ingredients
3 cups dried medium noodles (6 ounces)
1 pound ground beef
2 8 ounce can 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
Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
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.
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.
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.
Makes 8 servings
Make Ahead Tip
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 INFORMATION
Per Serving: cal. (kcal) 472, Fat, total (g) 30, chol. (mg) 127, sat. fat (g) 17, carb. (g) 25, fiber (g) 3, pro. (g) 27, sodium (mg) 683, Percent Daily Values are based on a 2,000 calorie diet
Sunday, November 15 2015
ingredients
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/4 cups canola oil or cooking oil
2 teaspoons vanilla
3 medium Granny Smith apples, peeled and chopped (3 cups)
1 cup chopped pecans or walnuts, toasted
Sweetened whipped cream (optional)
Apple slices (optional)
directions
Grease a 13x9x2-inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be stiff). Spread batter in prepared pan.
Bake in a 350 degrees oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice. Makes 20 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 324, Fat, total (g) 18, chol. (mg) 21, sat. fat (g) 2, carb. (g) 38, Monounsaturated fat (g) 11, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 23, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 1.18, Thiamin (mg) 0.19, Riboflavin (mg) 0.14, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 187, Potassium (mg) 73, calcium (mg) 10.1, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
Saturday, November 14 2015
Great easy chicken meal.
ingredients
2 small sweet potatoes, well scrubbed
4 teaspoons olive oil
2 poblano chiles, stemmed, seeded and cut into thin strips
1 medium onion, halved and sliced
12 ounces boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
4 garlic cloves, chopped
1/2 cup chicken broth
8 corn tortillas, warmed
2 ounces crumbled cotija cheese (about 1/2 cup)
1/4 cup fresh cilantro leaves
directions
Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 3 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute until golden brown, about 8 minutes; transfer vegetables to a large bowl.
Heat remaining oil in the same skillet. Add chicken and sprinkle with salt, cumin and oregano. Saute until chicken is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
Divide fajita mixture among tortillas. Sprinkle with cotija and cilantro.
Friday, November 13 2015
ingredients
3/4 cup baby oatmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher or other coarse salt
3 tablespoons melted and slightly cooled
1 cup low-fat milk
1 cup sweet potato puree
1/2 cup apricot or other fruit puree
1 tablespoon honey
2 large eggs
1/4 teaspoon cinnamon
1 tablespoon vegetable oil
directions
Whisk baby oatmeal, flour, sugar, baking powder and salt together in a large bowl.
In a smaller bowl, whisk the butter, milk, sweet potato and fruit purees, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients; the batter should be slightly thick.
Heat a large skillet (cast-iron or nonstick) over medium heat. Rub the pan with oil.
For each pancake, spoon 1 rounded tablespoonful of batter onto the pan. Once bubbles begin to form on the top side of the pancake, flip the pancake and cook until the bottom is golden-brown, about 3-4 minutes total. Continue with the remaining of the batter.
Serve the pancakes immediately, straight from the skillet or keep them warm in a low oven, covered loosely with aluminum foil.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 46, Fat, total (g) 2, sat. fat (g) 1, carb. (g) 6, fiber (g) 0, sugar (g) 2, pro. (g) 1, sodium (mg) 78, calcium (mg) 35, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Thursday, November 12 2015
ingredients
2 tablespoons canola oil
2 cups frozen chopped onions and peppers, thawed
2 fully cooked jalapeno chicken sausages (such as Aidells spicy mango with jalapeno), sliced
1 can (14 1/2 oz) reducedsodium stewed tomatoes
1 can (14 1/2 oz) reducedsodium chicken broth
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
1 teaspoon ancho chile powder
1 teaspoon dried oregano
1/8 teaspoon salt
2 ounces baked tortilla chips
1/4 cup sliced scallion
1 avocado, diced
directions
Heat oil in a large pot over medium-high heat. Add onions and peppers; cook 2 minutes, stirring occasionally. Add sausages; cook 3 minutes.
Stir in tomatoes, breaking up with a spoon. Add chicken broth, pinto beans, black beans, corn, chile powder, oregano and salt. Bring to a boil; lower heat and simmer, covered, 10 minutes.
To serve, spoon into soup bowls; crush tortilla chips over each serving and top with scallion and avocado.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 382, Fat, total (g) 13, chol. (mg) 17, sat. fat (g) 2, carb. (g) 54, fiber (g) 14, pro. (g) 17, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, November 11 2015
Every day across the country, home cooks hear a chorus of "what's for dinner?" as hungry family members peer into bubbling pots and sizzling pans. Let's face it: We all need easy meals to be delivered quickly to our dinner tables. There's always excited anticipation behind the question, since now that Americans have embraced cuisines from around the world, dinner can mean anything.
ingredients
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 boneless pork loin cutlets (about 1 pound), pounded to 1/4-inch thickness
1 tablespoon olive oil
1/2 lemon, cut lengthwise and sliced into 8 to 10 pieces
3/4 cup white wine
3/4 cup low-sodium chicken broth
1/4 cup capers, rinsed
1 teaspoon butter
2 cups sugar snap peas
1 cup curly parsley, chopped
directions
Season the flour with the salt and black pepper; dredge the pork. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add pork to skillet and sear 2 to 3 minutes on each side, until golden and no pink remains. Set aside on a plate.
Add the lemon to skillet and cook 1 minute; turn and cook 1 more minute. Add the wine, chicken broth, capers, butter, sugar snap peas and all but 1 tablespoon of the parsley. Simmer, stirring, 3 to 4 minutes, until peas are bright green and tender. Return pork to the skillet to coat with sauce. Top with reserved parsley and serve.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 415, Fat, total (g) 21, sat. fat (g) 7, carb. (g) 21, fiber (g) 3, pro. (g) 27, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, November 10 2015
This healthy, low-fat soup can be prepared in just 15 minutes then cooked in the slow cooker until dinner.
ingredients
1 cup dry great northern beans
6 cups water
1 cup chopped onion
1 medium fennel bulb, trimmed and cut into 1/2-inch pieces
2 medium carrots, chopped
2 cloves garlic, minced
2 tablespoons snipped fresh parsley
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 1/2 cups chicken broth
2 1/2 cups shredded or chopped cooked chicken
1 14 1/2ounce can diced tomatoes, undrained
directions
Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 426, Fat, total (g) 10, chol. (mg) 78, sat. fat (g) 3, carb. (g) 46, fiber (g) 15, pro. (g) 40, sodium (mg) 1454, Vegetables () 2, Starch () 2.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Monday, November 09 2015
ingredients
8 lasagna noodles
3 tablespoons olive oil
1 clove garlic, minced
1 12 ounce can crushed tomatoes
2 ounces goat cheese
1/2 cup chopped sweet onion
1 large leek, white part only, chopped
1 3/4 cups sliced cremini mushrooms
1 bunch asparagus, cut into 1/2-inch pieces
2 ounces low-fat mozzarella, grated
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh mint
1/2 cup chopped fresh basil
1/4 cup grated Parmesan
directions
Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.
Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.
Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.
Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.
Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 426, Fat, total (g) 18, sat. fat (g) 6, carb. (g) 51, fiber (g) 6, pro. (g) 17, Percent Daily Values are based on a 2,000 calorie diet
Sunday, November 08 2015
ingredients
1 1/2 pounds lean ground pork
6 cups stemmed and chopped fresh portobello mushrooms (16 ounces)
1 cup chopped onion (1 large)
6 cloves garlic, minced
1 1/4 cups reduced-sodium chicken broth
1 cup sliced celery (2 stalks)
1 cup chopped carrots (2 medium)
3 tablespoons quick-cooking tapioca
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups peeled and chopped rutabaga
1 cup peeled and chopped potato (1 medium)
1 cup peeled and chopped parsnips (2 medium)
1 cup chopped carrots (2 medium)
1/4 cup low-fat milk
1/2 teaspoon salt
1 cup frozen peas
Snipped fresh chives
directions
In a 4- to 5-quart Dutch oven cook ground pork, mushrooms, onion, and garlic over medium-high heat until meat is brown and mushrooms are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4-quart slow cooker combine meat mixture, broth, celery, 1 cup carrots, tapioca, Worcestershire sauce, thyme, 1/2 teaspoon salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
About 1 hour before serving, in a covered large saucepan cook rutabaga, potato, parsnips, and 1 cup carrots in enough boiling water to cover for 25 to 30 minutes or until vegetables are very tender; drain. Return vegetables to hot pan. Mash vegetables with a potato masher. Stir in milk and 1/2 teaspoon salt.
If using low-heat setting, turn cooker to high-heat setting. Stir frozen peas into mixture in cooker; spoon the mashed vegetable mixture evenly over mixture. Cover and cook for 30 minutes more. Before serving, sprinkle with chives.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 405, Fat, total (g) 19, chol. (mg) 78, sat. fat (g) 6, carb. (g) 34, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 12, pro. (g) 27, vit. A (IU) 7400.33, vit. C (mg) 30.72, Thiamin (mg) 0.62, Riboflavin (mg) 0.63, Niacin (mg) 13.16, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 87.83, Cobalamin (Vit. B12) (µg) 0.95, sodium (mg) 713, Potassium (mg) 1259, calcium (mg) 108, iron (mg) 2.86, Percent Daily Values are based on a 2,000 calorie diet
Saturday, November 07 2015
This vegetarian pasta meal is just as delicious as room temperature as it is piping hot, so feel free to serve in at parties, potlucks or picnics.
ingredients
2 teaspoons extra-virgin olive oil
1 pound zucchini, halved lengthwise and thinly sliced
1 9 ounce package refrigerated four-cheese ravioli
1/4 cup butter
1/2 teaspoon kosher salt
1/2 cup almonds, chopped
2 tablespoons balsamic vinegar
2 tablespoons snipped fresh mint
directions
Heat the olive oil over medium-high heat in a very large nonstick skillet. Add zucchini to hot oil and cook, stirring occasionally, until tender, about 4 minutes. Remove zucchini from skillet and set aside.
Cook ravioli according to package instructions; drain and keep warm. In the same skillet heat butter and salt over medium heat, stirring occasionally, until butter is browned, about 3 minutes. Add almonds; cook and stir for 2 minutes or until toasted. Add zucchini to skillet; toss to coat. Add ravioli, balsamic vinegar, and mint to skillet; stir gently to coat. Garnish with additional mint, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 428, Fat, total (g) 30, chol. (mg) 67, sat. fat (g) 12, carb. (g) 35, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 13, vit. A (IU) 697.46, vit. C (mg) 20.68, Thiamin (mg) 0.08, Riboflavin (mg) 0.27, Niacin (mg) 1.03, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 36.57, Cobalamin (Vit. B12) (µg) 0.02, sodium (mg) 683, Potassium (mg) 420, calcium (mg) 157, iron (mg) 2.42, Percent Daily Values are based on a 2,000 calorie diet
Friday, November 06 2015
This is a classic to go with all holiday meals.
ingredients
1 1/2 pounds haricots verts or thin green beans, trimmed and cut into 2-inch lengths
4 ounces pancetta or bacon
9 cups sliced stemmed shiitake mushrooms and/or sliced cremini or button mushrooms (1 1/2 pounds)
6 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups half-and-half or light cream
1 5.2ounce package semisoft cheese with garlic and fine herbs, broken into pieces
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup dry white wine
1 recipe Crispy Shallots or 1 cup canned french-fried onions
Crispy Shallots
3/4 cup vegetable oil
4 large shallots or 1 large sweet onion, thinly sliced (about 1 cup total)
1/2 cup milk
1 cup all-purpose flour
directions
Preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. In a 12-inch skillet cook beans in enough lightly salted boiling water to cover for 3 to 5 minutes or until crisp-tender; drain. Transfer beans to a large bowl of ice water to stop cooking. Drain again.
In the same skillet cook pancetta over medium heat until crisp. Remove from skillet, reserving drippings; drain on paper towels. When cool, finely crumble or chop pancetta; set aside.
Meanwhile, add mushrooms, garlic, and thyme to drippings in skillet (if using pancetta, you may need to add 1 tablespoon vegetable oil); cook and stir for 5 to 6 minutes or until mushrooms are tender and liquid has evaporated. Stir in pancetta, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper. Add mushroom mixture to beans, gently tossing to combine.
For sauce, in a small saucepan melt butter over medium heat. Stir in flour; cook and stir for 1 minute. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Whisk in the semisoft cheese, the 1/8 teaspoon salt, and the 1/8 teaspoon pepper. Remove from heat; stir in wine. Pour sauce over green bean mixture, stirring gently just until combined. Transfer green bean mixture to prepared baking dish.
Bake for 25 to 30 minutes or until bubbly and beans are tender. If using, top with the French-fried onions during the last 5 minutes of baking. Let stand for 10 minutes. Stir green bean mixture. Sprinkle with Crispy Shallots.
Crispy Shallots
If desired, preheat oven to 375 degrees . In a small saucepan heat oil over medium-high heat. Dip a small handful of sliced shallots in milk, letting excess drip off. Toss shallots in flour; shake off excess flour. Place coated shallots in hot oil. Cook about 2 minutes or until golden and slightly crisp. Using a slotted spoon, transfer shallots to paper towels to drain; if desired, sprinkle lightly with salt. Repeat with remaining shallots, milk, and flour. If desired, line a baking sheet with foil; place shallots on prepared baking sheet. Reheat for 10 minutes before topping casserole.
Make Ahead Tip
TO MAKE AHEAD:
Assemble bean and mushroom mixture as directed through Step 3. Cover; chill for up to 24 hours. To serve, preheat oven to 375 degrees F. Grease a 2 1/2- to 3-quart au gratin or baking dish; set aside. Prepare sauce; toss with green bean mixture to coat. Place in prepared dish. Bake, covered, 20 minutes. Uncover, bake for 20 to 25 minutes more or until beans are tender. Omit Crispy Shallots. Top with the canned french-fried onions; bake for 5 to 8 minutes more or until bubbly and beans are tender.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 449, Fat, total (g) 24, chol. (mg) 49, sat. fat (g) 10, carb. (g) 50, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 3, pro. (g) 12, vit. A (IU) 1214.76, vit. C (mg) 15.35, Thiamin (mg) 0.3, Riboflavin (mg) 0.55, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 613, Potassium (mg) 532, calcium (mg) 131.26, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Thursday, November 05 2015
A perfect Thanksgiving dinner side dish.
ingredients
1 14 ounce can reduced-sodium chicken broth
1/2 teaspoon dried thyme, crushed
1/3 cup wild rice, rinsed
1/2 cup chopped leeks
1/3 cup long grain rice
6 small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
1/4 cup dried cranberries or dried currants
1/4 cup snipped dried apricots
3 tablespoons margarine or butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
6 6 - 8 inches twig wreaths (optional)
Pansies or other edible flowers (optional)
Fresh sage leaves (optional)
directions
In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary.
Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside.
In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper.
Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage leaves, if desired. Makes 6 side-dish servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 262, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 50, fiber (g) 7, pro. (g) 5, vit. A (RE) 1824, vit. C (mg) 37, sodium (mg) 320, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, November 04 2015
This recipe makes four noodle bowls of large shrimp, red sweet pepper, and fresh snow pea pods flavored with either purchased or homemade Green Curry Paste.
ingredients
1 tablespoon purchased or Homemade Green Curry Paste*
2 tablespoons olive oil
1 14 ounce can unsweetened coconut milk
1 14 ounce can chicken broth
1/4 cup lemon juice
2 tablespoons fish sauce
1 14 ounce package wide rice stick noodles
1 pound large shrimp, peeled, deveined, and cut in halves lengthwise
1 large red sweet pepper, cut into thin strips
1 cup fresh snow pea pods, trimmed
1/4 cup chopped fresh cilantro leaves
2 hard-cooked eggs, quartered
Homemade Green Curry Paste
1 large onion, chopped
2 stalks lemon grass, tender white portion thinly sliced
1/4 cup water
2 inch section fresh ginger, peeled, chopped
1/2 cup cilantro
3 fresh serrano chile peppers, seeded (see Note)
4 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon five-spice powder
3/4 teaspoon salt
directions
In saucepan cook curry paste in hot oil until fragrant and beginning to stick to pan. Add milk, broth, lemon juice, and fish sauce. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until reduced to 3-1/2 cups. Cook noodles in boiling salted water 4 to 6 minutes or until tender; drain. Rinse under cold water; drain. Divide noodles among 4 bowls. Add shrimp, pepper, and snow peas to sauce. Return to boiling; reduce heat. Simmer, uncovered, 1 to 3 minutes or until shrimp are opaque and vegetables are crisp-tender. Stir in cilantro. Spoon over noodles. Top with eggs. Makes 4 servings (1-1/4 cup noodles + 1-1/2 cups sauce)
Homemade Green Curry Paste
In food processor or blender combine onion, lemon grass, water, ginger, cilantro, serrano chile peppers, (see Note); garlic, curry powder, five-spice powder, salt. Cover; process or blend until smooth.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 781, Fat, total (g) 32, chol. (mg) 236, sat. fat (g) 19, carb. (g) 96, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 3, pro. (g) 24, vit. A (IU) 1700.66, vit. C (mg) 70.86, Thiamin (mg) 0.07, Riboflavin (mg) 0.22, Niacin (mg) 3.75, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 1402, Potassium (mg) 312, calcium (mg) 121.16, iron (mg) 6.12, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, November 03 2015
Chunks of pumpkin bread taste even more dessert-like with the addition of some extra sugar¿and a healthy drizzle of cream cheese icing. Try this casserole for dessert or a splurge-worthy breakfast!
ingredients
6 cups pumpkin bread cubes*
2 eggs, lightly beaten
2 cups milk
1/2 cup granulated sugar
1/4 cup butter, melted
1 teaspoon finely shredded orange peel
1/4 - 1/2 teaspoon pumpkin pie spice*
1/3 cup tub-style cream cheese, softened
1 tablespoon butter, softened
3 tablespoons powdered sugar
1 - 2 tablespoons orange juice
directions
Preheat oven to 350 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 20 to 30 minutes or until dry and lightly toasted; cool slightly.
Grease a 2-quart rectangular or square baking dish; set aside. In a large bowl combine eggs, milk, granulated sugar, melted butter, orange peel, and pumpkin pie spice. Stir in bread cubes until moistened. Transfer bread mixture to the prepared baking dish.
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
Meanwhile, for icing, in a small mixing bowl beat cream cheese and 1 tablespoon butter with an electric mixer on medium speed until combined. Beat in powdered sugar and 1 tablespoon of the orange juice until smooth. Beat in enough of the remaining orange juice, 1 teaspoon at a time, to reach drizzling consistency. To serve, drizzle icing over warm bread pudding.
Tip
*Tip:
For pumpkin bread, use a 1-pound loaf from a bakery, bake a loaf from a mix, or bake a loaf from scratch. Then taste your pumpkin bread before determining the amount of pumpkin pie spice you want to use.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 369, Fat, total (g) 18, chol. (mg) 89, sat. fat (g) 7, carb. (g) 47, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 36, pro. (g) 7, vit. A (IU) 519.56, vit. C (mg) 1.44, Thiamin (mg) 0.03, Riboflavin (mg) 0.18, Niacin (mg) 0.08, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 9.86, Cobalamin (Vit. B12) (µg) 0.45, sodium (mg) 393, Potassium (mg) 110, calcium (mg) 97, iron (mg) 0.26, Percent Daily Values are based on a 2,000 calorie diet
Monday, November 02 2015
Vegetarian meals are no longer on the fringe: Some estimates have the nation's population of vegetarians at more than seven million, but even carnivores have embraced ideas like "meatless Mondays" to curb their meat consumption and promote healthy eating. Here's a secret about eating vegetarian - the food isn't just healthier, it actually tastes good.
ingredients
1 15 ounce can black beans, drained and rinsed
1/2 cup finely crushed tortilla chips (preferably blue corn)
1/3 cup salsa plus additional for serving
1/2 cup 50% reduced-fat grated cheddar
1 large egg, lightly beaten
1 scallion, white and green part, finely chopped
1/4 teaspoon black pepper
4 hamburger buns
2 teaspoons vegetable oil
4 butter lettuce leaves (optional)
directions
Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, scallion and black pepper. Set mixture aside 10 minutes, then shape into 4 patties.
Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.
Preheat the oven to 350 degrees. Place buns on a baking sheet and heat in oven until warm to the touch, 4 to 6 minutes.
Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Add remaining oil, flip patties and cook until underside is golden, 4 to 5 minutes. Remove from heat and serve topped with salsa and lettuce, if desired, on buns.
Tip
This flavor-packed burger has about half the fat of the fast-food version -- even with the cheddar and chips! Recipe adapted from Ten Dollar Dinners by Melissa d'Arabian (Clarkson Potter, $25)
NUTRITION INFORMATION
Per Serving: cal. (kcal) 342, Fat, total (g) 11, sat. fat (g) 2.8, carb. (g) 48, fiber (g) 7, pro. (g) 18, sodium (mg) 845, Percent Daily Values are based on a 2,000 calorie diet
Sunday, November 01 2015
Sugar cookie acts as the crust for this sweet caramel apple dessert pizza.
ingredients
1 14 ounce package sugar cookie dough (such as Immaculate)
All-purpose flour
4 ounces low-fat cream cheese
1 teaspoon brown sugar
1/2 tablespoon unsalted butter
2 small Granny Smith apples, cored and thinly sliced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons crushed pecans
2 tablespoons crushed walnuts
1 tablespoon caramel sauce (optional)
directions
Preheat the oven to 350 degrees . Remove cookie dough from package and arrange on a floured pizza peel or a pastry slab. Using a rolling pin, roll the dough to a 1/2-inch thickness, making sure cookies get combined into one large rectangular- shaped crust. Smooth out any creases with your fingers.
Transfer crust to a baking sheet and bake 14 minutes. Remove from oven and let cool. Meanwhile, combine cream cheese and brown sugar in a medium bowl; set aside.
In a medium skillet over medium- low heat, melt butter and add apples, cinnamon and nutmeg. Saute, tossing occasionally, until soft, 3 to 5 minutes.
Spread cream cheese mixture on cooled crust. Arrange spiced apples on top. Sprinkle with crushed nuts.
If using caramel sauce, heat in a microwave 10 seconds and drizzle over spiced-apple pizza.
Saturday, October 31 2015
ingredients
1 box cake mix
1 cup canned frosting
1 pound candy melts (such as Wilton)
directions
Prepare cake mix following package directions.
Cool, break into crumbs and stir in frosting. Roll into balls (about 50 per batch).
Melt 1 pound candy melts (such as Wilton). Dip one end of lollipop sticks in candy and then insert into cake balls (this keeps them from coming loose). Freeze to set.
Dip pops in melted candy to coat, decorate as desired, then press sticks in a styrofoam block to dry. (If drawing faces with an edible marker, let candy dry first.)
NUTRITION INFORMATION
Per Serving: cal. (kcal) 125, Percent Daily Values are based on a 2,000 calorie diet
Friday, October 30 2015
ingredients
1 pound Yukon gold potatoes, sliced
1 8 ounce tub light cream cheese spread with chive and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 tablespoon snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 ounces cooked boneless ham, cut in bite-sized slices
1 pound fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional)
directions
Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 346, Fat, total (g) 16, chol. (mg) 67, sat. fat (g) 9, carb. (g) 30, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 8, pro. (g) 22, vit. A (IU) 971.8, vit. C (mg) 28.93, Thiamin (mg) 0.55, Riboflavin (mg) 0.33, Niacin (mg) 3.36, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 1162, Potassium (mg) 842, calcium (mg) 343.29, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Thursday, October 29 2015
Seasoned bread crumbs contribute to the golden coat for this holiday turkey dinner.
ingredients
1 10 - 12 pound turkey
1 medium onion, cut into wedges
3 sprigs fresh oregano
3 sprigs fresh sage
2/3 cup fine dry bread crumbs
3 tablespoons snipped fresh sage
3 tablespoons snipped fresh oregano
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons margarine or butter, melted
1/4 cup honey
4 firm, ripe medium pears, halved and cored
2 tablespoons olive oil
directions
Preheat oven to 325 degrees F. Season cavity of turkey with salt and pepper. Place onion, oregano sprigs, and sage sprigs in cavity of bird.
If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie drumsticks securely to tail. Pull turkey neck skin to back; fasten with a short, wooden skewer. Twist wing tips under back.
In a small bowl combine bread crumbs, snipped sage and oregano, pepper, and salt. Stir in melted margarine or butter; cover and set aside.
Place bird, breast side up, on a broiler pan or wire rack of roasting pan. Roast turkey until thermometer inserted into in center of one of the inside thigh muscles registers 150 degrees F (about 2-1/4 hours). Brush turkey with honey. Using wide metal spatula, pat bread crumb mixture onto bird. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears in bottom of pan around turkey; brush pears with oil. Continue to roast until thermometer registers 180 degrees F (30 to 45 minutes more). Remove turkey from oven. Remove onion and herbs from cavity. Cover; let stand 15 to 20 minutes. Makes 10 to 12 servings.
tips
NOTE
Convection oven method: Preheat oven to 300 degrees F. Prepare recipe through Step 3. Place bird, breast side up, on a broiler pan or wire rack of roasting pan. (Using a broiler pan helps bird cook more evenly in convection oven.) Roast turkey until a thermometer inserted into center of one of inside thigh muscles registers 150 degrees F (about 1-1/2 hours). Brush turkey with honey. Using wide metal spatula, pat bread-crumb mixture evenly onto bird. Cut band of skin or string between drumsticks so thighs will cook evenly. Arrange pears around turkey on broiler pan; brush pears with olive oil. Continue to roast until thermometer registers 180 degrees F (15 to 30 minutes more). Remove turkey from oven. Remove onion and herbs from cavity; discard. Cover; let stand 15 to 20 minutes before serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 471, Fat, total (g) 22, chol. (mg) 124, sat. fat (g) 35, carb. (g) 20, fiber (g) 2, pro. (g) 44, vit. A (RE) 41.21, vit. C (mg) 2.95, sodium (mg) 211, calcium (mg) 60.58, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet.
Wednesday, October 28 2015
ingredients
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon dried parsley, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 8 ounces skinless, boneless chicken breast halves
1 tablespoon olive oil
1 14 1/2ounce can reduced-sodium chicken broth
3 cloves garlic, minced
1 10 ounce package frozen chopped spinach, thawed and squeezed dry
2 cups grape tomatoes
1 1/2 cups cooked orzo pasta (rosamarina)
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon grated Parmesan cheese
Snipped fresh oregano
directions
In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.
In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 414, Fat, total (g) 10, chol. (mg) 146, sat. fat (g) 2, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 54, vit. A (IU) 2632.4, vit. C (mg) 20.57, Thiamin (mg) 0.4, Riboflavin (mg) 0.48, Niacin (mg) 21.62, Pyridoxine (Vit. B6) (mg) 1.63, Folate (µg) 177.28, Cobalamin (Vit. B12) (µg) 0.33, sodium (mg) 595, Potassium (mg) 1242, calcium (mg) 108, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, October 27 2015
ingredients
2 large leeks (white and light green parts only), cleaned and thinly sliced
1 pound diced butternut squash
1/2 pound parsnips, peeled and diced
1/2 pound carrots, sliced
2/3 cup barley
2 cloves garlic, sliced
1 box (32 oz) vegetable broth
1 can (14.5 oz) petite-cut diced tomatoes
1 teaspoon fresh thyme, chopped
1 box (10 oz) frozen corn, thawed
1/2 cup heavy cream
1/4 cup chopped parsley
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
directions
Combine leeks, squash, parsnips, carrots, barley and garlic in slow cooker. Stir in broth, 4 cups water, tomatoes and thyme. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Stir in corn, heavy cream, parsley, salt, black pepper and cayenne. Let sit until corn is heated through.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 309, Fat, total (g) 8, chol. (mg) 27, sat. fat (g) 5, carb. (g) 56, fiber (g) 10, pro. (g) 7, sodium (mg) 1132, Percent Daily Values are based on a 2,000 calorie diet
Monday, October 26 2015
Strata is the perfect breakfast for a Sunday morning or when you have overnight guests. Make this early in the morning or the day before and for a fun variation, try using sausage or pork and mushrooms instead.
ingredients
Nonstick cooking spray
8 strips bacon, crisp-cooked, drained, and chopped
1 9 ounce package frozen cut asparagus, thawed and well-drained
3/4 cup bottled roasted red sweet peppers, drained and chopped
12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
3 cups shredded Swiss cheese (12 ounces)
8 eggs
3 cups milk
1 1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
directions
Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.
Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.
In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours.
Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.
Variation
Pork, Pepper & Mushroom Strata:
Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers into mixture in skillet. Use 3 cups shredded American or cheddar cheese in place of the Swiss cheese.
Make Ahead Tip
Make-Ahead Tip
To make ahead, prepare as directed. Cover dish with plastic wrap and chill up to 24 hours. To serve, preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes.. Let stand for 10 minutes.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 365, Fat, total (g) 22, chol. (mg) 197, sat. fat (g) 10, carb. (g) 19, fiber (g) 1, pro. (g) 21, vit. A (IU) 583.08, vit. C (mg) 25.98, sodium (mg) 965, calcium (mg) 292.81, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Sunday, October 25 2015
ingredients
2 cups half-and-half or light cream
1 3-inch stick cinnamon
4 ounces bittersweet or semisweet chocolate, chopped
5 egg yolks, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon ground ancho chile pepper
1/8 teaspoon salt
2 tablespoons sugar
1/4 teaspoon ground cinnamon
directions
Preheat oven to 325 degrees F. In a heavy small saucepan, heat half-and-half and cinnamon stick over medium heat just until bubbly. Remove from heat; remove cinnamon stick. Add chocolate to cream. Let stand 5 minutes; whisk until smooth and set aside.
Meanwhile, in a medium bowl, combine egg yolks, 1/3 cup sugar, the vanilla, chile pepper, and salt. Whisk until combined. Slowly whisk the chocolate mixture into the egg mixture.
Place six 5- to 6-ounce ungreased casseroles, souffle dishes, or 6-ounce custard cups in a 13x9x2-inch baking dish or pan. Divide custard mixture mixture evenly among the souffle dishes. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the casseroles.
Bake for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Carefully remove casseroles from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 24 hours.
Before serving, let custards stand at room temperature for 20 minutes.
In a small bowl, combine 2 tablespoons sugar and the ground cinnamon. Sprinkle evenly atop custards. Place on a baking sheet. Caramelize sugar with a culinary torch or broil* 4 to 5 inches from heat for 1 to 2 minutes until sugar is melted and lightly browned. Serve immediately. Makes 6 servings.
Tip
* Choose the culinary torch if your dishes are not broiler safe.
Saturday, October 24 2015
While popular in sweet desserts, pumpkin is a great addition to savory recipes. From curries to stews to soups, these easy pumpkin recipes call for either fresh or canned pumpkin.
6 cups pumpkin bread cubes*
2 eggs, lightly beaten
2 cups milk
1/2 cup granulated sugar
1/4 cup butter, melted
1 teaspoon finely shredded orange peel
1/4- 1/2 teaspoon pumpkin pie spice*
1/3 cup tub-style cream cheese, softened
1 tablespoon butter, softened
3 tablespoons powdered sugar
1 - 2 tablespoons orange juice
complete your meal
Our Best Cake Recipes
Our Best Sugar Cookie Recipes
Our Best Chocolate Recipes
directions
1.
Preheat oven to 350 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 20 to 30 minutes or until dry and lightly toasted; cool slightly.
2.
Grease a 2-quart rectangular or square baking dish; set aside. In a large bowl combine eggs, milk, granulated sugar, melted butter, orange peel, and pumpkin pie spice. Stir in bread cubes until moistened. Transfer bread mixture to the prepared baking dish.
3.
Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
4.
Meanwhile, for icing, in a small mixing bowl beat cream cheese and 1 tablespoon butter with an electric mixer on medium speed until combined. Beat in powdered sugar and 1 tablespoon of the orange juice until smooth. Beat in enough of the remaining orange juice, 1 teaspoon at a time, to reach drizzling consistency. To serve, drizzle icing over warm bread pudding.
Tip
*Tip:
For pumpkin bread, use a 1-pound loaf from a bakery, bake a loaf from a mix, or bake a loaf from scratch. Then taste your pumpkin bread before determining the amount of pumpkin pie spice you want to use.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 369, Fat, total (g) 18, chol. (mg) 89, sat. fat (g) 7, carb. (g) 47, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 36, pro. (g) 7, vit. A (IU) 519.56, vit. C (mg) 1.44, Thiamin (mg) 0.03, Riboflavin (mg) 0.18, Niacin (mg) 0.08, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 9.86, Cobalamin (Vit. B12) (µg) 0.45, sodium (mg) 393, Potassium (mg) 110, calcium (mg) 97, iron (mg) 0.26, Percent Daily Values are based on a 2,000 calorie diet
Friday, October 23 2015
ingredients
1 recipe Whipped Cream Frosting or purchased whipped white frosting
1/2 teaspoon ground cinnamon
Orange food coloring
Crushed graham crackers
1 recipe Pumpkin Cupcakes or 12 pre-made cupcakes
Pumpkin Cupcakes
1 package 2-layer-size yellow cake mix
3/4 cup water
1/3 cup vegetable oil
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon pumpkin pie spice
Sweetened Whipped Cream Frosting
Water
1 tablespoon cold water
1/2 teaspoon unflavored gelatin
1 cup whipping cream
2 tablespoons sugar
directions
Prepare Sweetened Whipped Cream Frosting. Stir ground cinnamon and several drops orange food coloring into 1-1/2 cups of the frosting. Use orange frosting to frost cupcakes. Sprinkle frosted cupcakes with crushed graham crackers. Spoon a small dollop of the reserved white frosting on the top of each cupcake. If desired, sprinkle with additional cinnamon and/or ground nutmeg.
Pumpkin Cupcakes
Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, except use 3/4 cup water and 1/3 cup oil. Stir pumpkin, sour cream, and pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Nutrition Analysis: 123 calories, 1 g protein, 18 g carbohydrate, 6 g total fat, (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 32% Vitamin A, 1% Vitamin C, 144 mg sodium, 5% calcium, 3% iron
Sweetened Whipped Cream Frosting
In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup combine the 2 tablespoons cold water and unflavored gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight). Makes 4 cups.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 306, Fat, total (g) 18, chol. (mg) 32, sat. fat (g) 7, carb. (g) 35, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 19, pro. (g) 3, vit. A (RE) 421, vit. A (IU) 3521, vit. C (mg) 1, Thiamin (mg) 0.09, Riboflavin (mg) 0.11, Niacin (mg) 0.86, Pyridoxine (Vit. B6) (mg) 0.03, Folate (µg) 25.03, Cobalamin (Vit. B12) (µg) 0.08, sodium (mg) 260, Potassium (mg) 90, calcium (mg) 80, iron (mg) 1.03, Percent Daily Values are based on a 2,000 calorie diet
Thursday, October 22 2015
ingredients
3 1/4 - 3 3/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon apple pie spice
1/2 cup sugar
1/2 cup apple cider
1/4 cup milk
1/4 cup butter
1 teaspoon salt
2 eggs
Vegetable oil for deep-fat frying
1 recipe Spiced Glaze (see recipe below)
Spiced Glaze
2 cups sifted powdered sugar
1/4 teaspoon apple pie spice
2 - 3 tablespoons milk
directions
In a large bowl, combine 1-1/2 cups of the flour, the yeast, and apple pie spice; set aside. In a medium saucepan, heat and stir sugar, cider, milk, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place until double in size (about 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Line a large baking sheet with waxed paper. Lightly flour waxed paper; set aside.
Roll each dough half to 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Place on prepared baking sheet. Cover and let rise in a warm place until very light (45 to 60 minutes). Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
Dip tops of cooled doughnuts in the Spice Glaze and let stand until set. Makes 16 to 18 doughnuts plus holes.
Spiced Glaze
In a small bowl, combine powdered sugar and apple pie spice. Stir in enough milk to make a thin icing consistency.
Wednesday, October 21 2015
This yeast bread recipe, also called a brioche, has a lightly sweet and rich flavor. Braided and shaped, it encircles fruit or a container of spread when served.
ingredients
2 3/4 - 3 1/4 cups all-purpose flour
1 package active dry yeast
1/2 cup butter
1/4 cup milk
1/4 cup water
2 tablespoons sugar
1/2 teaspoon salt
2 eggs
1 tablespoon finely shredded orange peel
3/4 cup golden raisins
Milk
Apricot Jam
directions
In large mixing bowl combine 1-1/2 cups flour and yeast; set aside.
In medium saucepan heat butter, the 1/4 cup milk, water, sugar, and salt over medium heat until very warm (120 degrees F to 130 degrees F) and butter is almost melted. Add butter mixture, eggs, and orange peel to flour mixture. Beat on low until combined; beat on high 3 minutes. With wooden spoon stir in raisins and as much remaining flour as you can.
Turn out dough on lightly floured surface. Knead in enough remaining flour for moderately soft dough that is smooth and elastic (3 to 5 minutes). Place in greased bowl; turn to grease surface. Cover; let rise in warm place 1 hour or until nearly doubled in size.
Punch down dough; turn onto work surface. Cover; let rest 5 minutes. Equally divide dough in three; roll each to a 26-inch length. Lay side by side 1 inch apart; braid. Pinch each end of braid together. Transfer to large greased baking sheet. Shape in ring and pinch both ends together. Cover with plastic wrap; let rise 40 minutes, dough will rise slightly.
Meanwhile, preheat oven to 350 degrees F. Lightly brush bread ring with milk. Place a foil ball or oven-safe glass measure or jar in center to preserve shape. Bake 25 to 30 minutes or until golden and bread sounds hollow when tapped. Remove from oven; cool. Place on platter; cut into slices. Serve with apricot jam. Makes 8 to 10 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 343, Fat, total (g) 13, chol. (mg) 84, sat. fat (g) 8, carb. (g) 49, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 13, pro. (g) 4, vit. A (IU) 437.31, vit. C (mg) 1.77, Thiamin (mg) 0.37, Riboflavin (mg) 0.38, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 108.86, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 252, Potassium (mg) 215, calcium (mg) 40.39, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, October 20 2015
ingredients
1 pound spaghetti
6 slices bacon, diced
1 cup milk
2 large eggs plus 2 egg yolks
1/2 teaspoon salt
1 tablespoon all-purpose flour
3/4 cup grated Parmesan cheese
1 1/2 teaspoons freshly cracked black pepper
directions
Bring a pot of lightly salted water to a boil. Add spaghetti and cook 10 minutes or as per package directions. Drain, reserving 1 cup of the pasta water.
Meanwhile, add bacon to a large saute pan. Cook over medium heat 6 minutes or until slightly crispy. Drain on paper towels, reserving 2 tbsp of the drippings.
Blend milk, eggs, egg yolks and salt.
Heat bacon drippings over medium heat. Whisk in flour; cook 1 minute. Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling. Cook 2 to 3 minutes until thickened. Remove from heat and whisk in 1/2 cup of the cheese.
Toss drained pasta with sauce, bacon, remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 468, Fat, total (g) 15, chol. (mg) 127, sat. fat (g) 6, carb. (g) 61, fiber (g) 3, pro. (g) 20, sodium (mg) 629, Percent Daily Values are based on a 2,000 calorie diet
Monday, October 19 2015
Creamy yogurt-mustard sauce tossed with green beans, bow-tie pasta, and pancetta make up this quick-to-fix pasta dinner.
ingredients
8 ounces fresh green beans, cut into 1-inch pieces, or one 9-ounce packaged frozen cut green beans
6 ounces packaged dried bow-tie pasta, multicolored elbow macaroni, or gemelli pasta
1 cup sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4 cup sliced green onion
1 8 ounce carton plain low-fat yogurt
2 tablespoons all-purpose flour
2 teaspoons prepared mustard
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 cup finely chopped cooked pancetta or ham (2 ounces)
1/4 cup grated Parmesan cheese
directions
If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 292, Fat, total (g) 5, chol. (mg) 14, sat. fat (g) 2, carb. (g) 48, fiber (g) 4, pro. (g) 16, sodium (mg) 335, Milk () 0, Vegetables () 2, Starch () 2, Very Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
Sunday, October 18 2015
Chicken becomes fall-off-the-bone tender when you prepare it in a slow cooker. Add a tasty vegetable sauce and pasta for one irresistible easy dinner.
ingredients
3 pounds chicken thighs and/or drumsticks, skinned
1 tablespoon oil
5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster
1 red onion, cut into wedges
1/2 cup chopped carrot (1 medium)
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, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon garlic salt
1/2 teaspoon dried basil, crushed
1/4 - 1/2 teaspoon ground black pepper
4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice
directions
If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 360, Fat, total (g) 7, chol. (mg) 107, sat. fat (g) 2, carb. (g) 39, fiber (g) 3, pro. (g) 34, sodium (mg) 350, Potassium (mg) 698, Percent Daily Values are based on a 2,000 calorie diet
Saturday, October 17 2015
Who needs crust? Lean turkey sausage teams up with your favorite vegetables toppings for a saucy but light slow cooker appetizer.
ingredients
8 ounces bulk Italian turkey sausage
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
2 26 - 30 ounce jars meatless spaghetti sauce
3 cups sliced fresh mushrooms (8 ounces)
2 teaspoons dried basil or oregano, crushed
1/2 cup chopped green or yellow sweet pepper (1 small) (optional)
Vegetable dippers and/or whole grain bread cubes
directions
In a large skillet cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 3-1/2- or 4-quart slow cooker combine spaghetti sauce, mushrooms, and basil. Stir in sausage mixture. Cover and cook on low-heat setting for 3 hours. Stir in sweet pepper. Cover and cook for 15 minutes more.
To serve, spear vegetable dippers and/or bread cubes with fondue forks and dip into the fondue, swirling to coat.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 48, Fat, total (g) 1, chol. (mg) 8, sat. fat (g) 0, carb. (g) 6, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 3, vit. A (IU) 567.58, vit. C (mg) 10.82, Thiamin (mg) 0.02, Riboflavin (mg) 0.07, Niacin (mg) 0.86, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 3.14, Cobalamin (Vit. B12) (µg) 0.14, sodium (mg) 300, Potassium (mg) 68, calcium (mg) 38, iron (mg) 1.01, Percent Daily Values are based on a 2,000 calorie diet
Friday, October 16 2015
This baked vegetable spread served with slices of French bread or bagel chips is a welcome addition to any party table. Use the make-ahead directions to ease your party preparation duties.
ingredients
3/4 cup finely chopped onion (1 large)
2 cloves garlic, minced
1 tablespoon butter
2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
1 1/2 cups grated Parmesan cheese
1/4 cup milk
1/4 cup light mayonnaise
1/4 cup light dairy sour cream
1/4 teaspoon ground black pepper
3 cups chopped fresh spinach leaves
1 14 ounce can artichoke hearts, drained and chopped
Bagel chips, crostini, or sliced French bread
directions
Preheat oven to 350 degrees F. In a 10-inch skillet, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender. Set aside to cool.
In a large bowl, stir together cream cheese, Parmesan cheese, milk, mayonnaise, sour cream, and pepper. Stir in spinach, artichoke hearts, and the onion mixture. Spread cheese mixture in the bottom of a 10-inch deep-dish pie plate.
Bake in the preheated oven for 30 to 35 minutes or until heated and top begins to brown. Serve with bagel chips, crostini, or French bread. Makes about 40 (2-tablespoon) servings.
Make Ahead Tip
Prepare as above through Step 2. Cover and chill for up to 24 hours. Uncover and bake in a 350 degrees F oven as directed about 40 minutes or until bubbly.
Variation
Hot Feta Cheese and Olive Spread:
Prepare as above in Step 1. In Step 2, substitute 1 cup crumbled feta cheese with basil and tomato for 1 cup of the Parmesan cheese; substitute 1/2 cup halved, pitted kalamata olives for the artichoke hearts; and add 2 tablespoons snipped fresh basil. Continue as above in Step 3. If desired, serve with Toasted Pita Bread Wedges.
Variation
Hot Sausage and Mushroom Spread:
Prepare as above in Step 1, except omit the butter and cook 8 ounces bulk hot Italian sausage, 2 cups sliced fresh mushrooms, and 1/2 cup chopped green or red sweet pepper with the onion and garlic; drain off fat. Set sausage mixture aside to cool. For Step 2, substitute 1 cup shredded mozzarella cheese for 1 cup of the Parmesan cheese and omit the artichoke hearts.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 58, Fat, total (g) 4, chol. (mg) 14, sat. fat (g) 2, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.18, Thiamin (mg) 0, Riboflavin (mg) 0.04, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 138, Potassium (mg) 40, calcium (mg) 60.58, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
Thursday, October 15 2015
ingredients
1 16 ounce package frozen potato pierogi
1/3 cup chopped onion
1 tablespoon olive oil
4 cooked chicken sausages, sliced (12 ounces total)
1 8 ounce package sliced mushrooms
1 clove garlic, minced
1 10 ounce package frozen chopped spinach, thawed and squeezed dry
3 ounces cream cheese, cut up
1/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded mozzarella cheese
directions
Place the frozen pierogi in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogi in the baking dish. Sprinkle with mozzarella cheese.
Bake, uncovered, in a 400 degrees oven about 30 minutes or until lightly browned and heated through.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 339, Fat, total (g) 18, chol. (mg) 81, sat. fat (g) 7, carb. (g) 29, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 18, vit. A (IU) 1700.66, vit. C (mg) 6.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.28, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 1204, Potassium (mg) 322, calcium (mg) 161.55, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, October 14 2015
A roast beef dinner can be so easy, especially when you roast the vegetables. This recipe uses sweet potatoes and Brussels sprouts. Serve the meat with with tongue-tingling sour cream and horseradish sauce.
ingredients
Beef:
1 tablespoon olive oil
1 tablespoon pepper-medley seasoning blend
1/4 teaspoon salt
2 cloves garlic, chopped
1/2 teaspoon dried thyme
1 boneless beef eye-round roast (3-1/2 to 4 pounds)
Sweet Potatoes and Brussel Sprouts:
2 pounds sweet potatoes, with skins, scrubbed, cut in 2-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 packages (10 ounces each) fresh Brussels sprouts, cleaned
Sauce:
1 cup sour cream
2 tablespoons bottled horseradish
2 tablespoons milk
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
directions
Beef:
Heat oven to 400 degrees F. Mix oil, pepper medley, salt, garlic, thyme. Rub over roast. Place on rack in roasting pan.
Sweet Potatoes:
Mix potatoes, oil, salt and black pepper in large bowl. Place around beef in pan.
Roast in 400 degree F oven 10 minutes. Reduce to 350 degrees F. Roast 1 hour, until internal temperature registers 135 degrees F.
Boil sprouts 5 minutes. Drain. For last 15 minutes of roasting (beef should be 120 degrees F), add sprouts to pan. When done, remove beef and vegetables; let beef stand 15 minutes.
Sauce:
Mix ingredients in bowl. Thinly slice roast. Serve with sauce. Makes 8 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 570, Fat, total (g) 31, chol. (mg) 119, sat. fat (g) 13, carb. (g) 31, fiber (g) 5, pro. (g) 44, sodium (mg) 479, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, October 13 2015
This baked vegetable spread served with slices of French bread or bagel chips is a welcome addition to any party table. Use the make-ahead directions to ease your party preparation duties.
ingredients
3/4 cup finely chopped onion (1 large)
2 cloves garlic, minced
1 tablespoon butter
2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
1 1/2 cups grated Parmesan cheese
1/4 cup milk
1/4 cup light mayonnaise
1/4 cup light dairy sour cream
1/4 teaspoon ground black pepper
3 cups chopped fresh spinach leaves
1 14 ounce can artichoke hearts, drained and chopped
Bagel chips, crostini, or sliced French bread
directions
Preheat oven to 350 degrees F. In a 10-inch skillet, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender. Set aside to cool.
In a large bowl, stir together cream cheese, Parmesan cheese, milk, mayonnaise, sour cream, and pepper. Stir in spinach, artichoke hearts, and the onion mixture. Spread cheese mixture in the bottom of a 10-inch deep-dish pie plate.
Bake in the preheated oven for 30 to 35 minutes or until heated and top begins to brown. Serve with bagel chips, crostini, or French bread. Makes about 40 (2-tablespoon) servings.
Make Ahead Tip
Prepare as above through Step 2. Cover and chill for up to 24 hours. Uncover and bake in a 350 degrees F oven as directed about 40 minutes or until bubbly.
Variation
Hot Feta Cheese and Olive Spread:
Prepare as above in Step 1. In Step 2, substitute 1 cup crumbled feta cheese with basil and tomato for 1 cup of the Parmesan cheese; substitute 1/2 cup halved, pitted kalamata olives for the artichoke hearts; and add 2 tablespoons snipped fresh basil. Continue as above in Step 3. If desired, serve with Toasted Pita Bread Wedges.
Variation
Hot Sausage and Mushroom Spread:
Prepare as above in Step 1, except omit the butter and cook 8 ounces bulk hot Italian sausage, 2 cups sliced fresh mushrooms, and 1/2 cup chopped green or red sweet pepper with the onion and garlic; drain off fat. Set sausage mixture aside to cool. For Step 2, substitute 1 cup shredded mozzarella cheese for 1 cup of the Parmesan cheese and omit the artichoke hearts.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 58, Fat, total (g) 4, chol. (mg) 14, sat. fat (g) 2, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.18, Thiamin (mg) 0, Riboflavin (mg) 0.04, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 138, Potassium (mg) 40, calcium (mg) 60.58, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
Monday, October 12 2015
ingredients
1 10 ounce package frozen long grain white rice with vegetables (peas, corn and carrots)
1 tablespoon cooking oil
1/2 pound fresh sea scallops, (halve large scallops)
1/2 pound cooked, peeled, deveined shrimp
4 plum tomatoes, coarsely chopped
1/2 - 1 teaspoon ground turmeric
Salt
Ground black pepper
Chopped fresh parsley (optional)
directions
Prepare rice according to microwave package directions.
Meanwhile, in large skillet heat cooking oil over medium heat. Add scallops to hot oil in skillet; cook 3 minutes or until scallops are opaque. Add shrimp and tomatoes; heat through.
Transfer rice to bowl; stir in turmeric. Spoon seafood-tomato mixture over rice; lightly toss. Season to taste with salt and pepper. Sprinkle fresh parsley. Serves 4.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 229, Fat, total (g) 5, chol. (mg) 129, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 3, pro. (g) 24, vit. A (IU) 1117.58, vit. C (mg) 14.76, Thiamin (mg) 0.06, Riboflavin (mg) 0.07, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 374, Potassium (mg) 490, calcium (mg) 50.48, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
Sunday, October 11 2015
Combine the ingredients in your slow cooker before you head out the door to run errands. Ready made dinner when you return.
ingredients
2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon chili powder
1 teaspoon fajita seasoning
1/2 teaspoon ground cumin
2 cloves garlic, minced
Nonstick cooking spray
2 14 1/2ounce can no-salt-added diced tomatoes
1 16 ounce package frozen pepper (yellow, green, and red) and onion stir-fry vegetables
1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
3 tablespoons light dairy sour cream (optional)
3 tablespoons shredded reduced-fat cheddar cheese (optional)
3 tablespoons purchased guacamole (optional)
directions
In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.
Place chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 261, Fat, total (g) 2, chol. (mg) 88, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 7, sugar (g) 7, pro. (g) 41, vit. A (IU) 1360.53, vit. C (mg) 38.38, Thiamin (mg) 0.12, Riboflavin (mg) 0.17, Niacin (mg) 13.42, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 294, Potassium (mg) 447, calcium (mg) 60.58, iron (mg) 2.7, Vegetables () 1.5, Starch () 1, Lean Meat () 4, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Saturday, October 10 2015
Frozen lemonade provides the sour component for this Asian slow cooker main dish recipe. Serve with white rice to complete meal.
ingredients
2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
1/4 teaspoon salt
1/2 of a 12-ounce can frozen lemonade concentrate, thawed (about 3/4 cup)
3 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice or fried rice
directions
Place chicken pieces in a 3-1/2- or 4-quart slow cooker. Sprinkle with salt. In a medium bowl, combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer chicken to a serving platter; cover and keep warm.
For sauce, pour cooking liquid into a medium saucepan. Skim off fat. Combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Serve with hot cooked rice. Makes 4 to 6 servings.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 480, Fat, total (g) 9, chol. (mg) 115, sat. fat (g) 3, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 32, pro. (g) 40, vit. A (IU) 97.18, vit. C (mg) 8.86, Thiamin (mg) 0.27, Riboflavin (mg) 0.29, Niacin (mg) 15, Pyridoxine (Vit. B6) (mg) 0.78, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 381, Potassium (mg) 449, calcium (mg) 50.48, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet
Friday, October 09 2015
The vegetables in this salad are first browned to perfection in the oven. The fresh avocado that's added just before serving, provides a buttery flavor.
ingredients
3 pounds round red potatoes, cut in 1-inch pieces
1 small red onion, cut in wedges (1/2 cup)
6 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen whole kernel corn
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 ounce dry ranch salad dressing mix
1/4 teaspoon cayenne pepper (optional)
1 stalk celery, bias-sliced
3 hard-cooked eggs, peeled and chopped
1 avocado, halved, seeded, peeled, and chopped (optional)
Salt
ground black pepper
Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)
directions
Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.
For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.
Make Ahead Tip
Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 167, Fat, total (g) 15, chol. (mg) 58, sat. fat (g) 2, carb. (g) 19, fiber (g) 2, pro. (g) 4, vit. A (IU) 242.95, vit. C (mg) 16.53, sodium (mg) 362, Potassium (mg) 416, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
Thursday, October 08 2015
ingredients
3 pounds chicken thighs and/or drumsticks, skinned
1 tablespoon oil
5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster
1 red onion, cut into wedges
1/2 cup chopped carrot (1 medium)
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, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon garlic salt
1/2 teaspoon dried basil, crushed
1/4 - 1/2 teaspoon ground black pepper
4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice
directions
If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 360, Fat, total (g) 7, chol. (mg) 107, sat. fat (g) 2, carb. (g) 39, fiber (g) 3, pro. (g) 34, sodium (mg) 350, Potassium (mg) 698, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, October 07 2015
Roasted butternut squash transforms into a velvety soup when pureed with apples.
ingredients
2 pounds butternut squash
1 medium-size onion, cut into eighths
1 medium-size carrot, trimmed, peeled and cut into eighths
1/4 cup (1/2 stick) butter, melted
3 large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
3 14 1/2ounce cans chicken broth
3/4 teaspoon salt
1 1/2 teaspoons fresh thyme, chopped
1/8 teaspoon black pepper
Sprigs of fresh thyme, for garnish
directions
Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, puree soup in food processor. Garnish with thyme.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 146, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 18, fiber (g) 3, pro. (g) 2, sodium (mg) 879, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, October 06 2015
Roasting beef over a bed of fresh herbs, like the sprigs of rosemary, oregano, and thyme in this recipe, infuses the meat with fragrance.
ingredients
1 2 1/2 - 3 pound beef tenderloin
2 tablespoons cooking oil
1 - 2 cloves garlic, minced
1 teaspoon cracked black pepper
1/2 teaspoon sea salt or kosher salt or 1/4 tsp. salt
4 sprigs fresh rosemary
4 sprigs fresh oregano
4 sprigs fresh thyme
1 Mushroom Tumble or Horseradish Cream (see below)
Fresh thyme sprigs
Horseradish Cream
1 7 - 8 ounce carton creme fraiche or dairy sour cream
2 tablespoons prepared horseradish
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Mushroom Tumble
6 cups assorted mushrooms (halve any large mushrooms and remove stems, if necessary), such as chanterelle, portobello, Shiitake, and oyster
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon reduced-sodium soy sauce
coarse sea salt
cracked black pepper
directions
Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub minced garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
Horseradish Cream
In a small bowl stir together carton creme fraiche or dairy sour cream and prepared horseradish. Stir in salt and pepper. Serve immediately, or cover and refrigerate up to 3 days. Remove from refrigerator; allow to stand 30 minutes before serving. Makes 1 cup.
Mushroom Tumble
In an extra large bowl toss together mushrooms with olive oil,lemon juice, and soy sauce. Cook, uncovered, in a very large skillet over medium heat until tender, about 10 minutes. Sprinkle with coarse sea salt and cracked black pepper.
Tip
Test Kitchen Tip:
Slow roasting in the early stages ensures that the meat is tender.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 316, Fat, total (g) 20, chol. (mg) 87, sat. fat (g) 5, carb. (g) 3, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 32, vit. A (IU) 0, vit. C (mg) 1.77, Thiamin (mg) 0.22, Riboflavin (mg) 0.62, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 3.36, sodium (mg) 238, Potassium (mg) 708, calcium (mg) 10.1, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet
Monday, October 05 2015
Farro gets the silky risotto treatment in this fall-flavored slow cooker recipe.
ingredients
4 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1/4 cup white wine (optional)
1 1/2 cups whole farro (not pearled)
4 cups unsalted vegetable stock
1 can (15 oz) pumpkin puree
6 tablespoons grated Parmesan
1 tablespoon fresh sage, chopped
1 box (10 oz) frozen peas, thawed
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup toasted walnuts, chopped
directions
Melt 3 tbsp of the butter in a large skillet over medium heat. Add onion and cook, stirring, 3 minutes. Stir in garlic; cook 2 minutes. Add wine and farro; cook 1 minute or until most of the wine evaporates. Transfer to slow cooker.
Stir in vegetable stock, pumpkin, 4 tbsp of the Parmesan and the sage. Cover and cook on HIGH for 4 hours. Uncover and gently stir in peas, remaining 1 tbsp butter, the salt and pepper. Spoon into bowls and top with walnuts and remaining 2 tbsp Parmesan.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 436, Fat, total (g) 17, chol. (mg) 24, sat. fat (g) 6, carb. (g) 55, fiber (g) 14, pro. (g) 16, sodium (mg) 663, Percent Daily Values are based on a 2,000 calorie diet
Sunday, October 04 2015
Salmon meals cook quickly which means this healthy dinner will be ready in about 30 minutes.
ingredients
1 cup salted dry roasted pistachio nuts, chopped
1/2 cup packed brown sugar
3 tablespoons lemon juice
1 teaspoon dried dillweed
1 teaspoon coarsely ground black pepper
6 6 ounces skinless salmon fillets
1/4 cup purchased basil pesto (optional)
directions
Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.
Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pass pesto to serve with fish. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 391, Fat, total (g) 16, chol. (mg) 88, sat. fat (g) 2, carb. (g) 25, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 19, pro. (g) 39, vit. A (IU) 242.95, vit. C (mg) 4.13, Thiamin (mg) 0.48, Riboflavin (mg) 0.14, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 0.63, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 5.18, sodium (mg) 208, Potassium (mg) 854, calcium (mg) 70.68, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Saturday, October 03 2015
Simple to make and delightful to eat, these fruit- and nut-stuffed apples smell wonderful simmering in the crockpot. Dress them up with a scoop of ice cream and drizzle of sea salt caramel glaze.
ingredients
4 baking apples, such as Pink Lady, Honeycrisp or Braeburn, about 2 1/2 to 2 3/4 inches in diameter
1/3 cup dried cranberries, chopped
1/4 cup finely chopped walnuts
1/4 cup packed brown sugar
1 cup apple cider or apple juice
1 teaspoon lemon zest
2 tablespoons lemon juice
3 inches stick cinnamon
1 tablespoon butter, cut into four pieces
1/3 cup packed brown sugar
1/4 cup whipping cream
1/4 cup butter
1 tablespoon light-color corn syrup
1/2 teaspoon vanilla
1/2 teaspoon coarse sea salt
Vanilla or cinnamon ice cream (optional)
directions
Core apples; peel a strip from the top of each apple. Place apples, top sides up, in a 3 1/2- or 4-quart slow cooker. (If necessary, trim apples so they will sit on the bottom of the cooker.)
In a small bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter.
Cover and cook on low-heat setting for 5 hours or on high-heat setting for 2 1/2 hours.
For sauce: In a heavy small saucepan, bring the 1/3 cup brown sugar, whipping cream, butter and corn syrup to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 2 minutes more. Remove from heat. Stir in vanilla and sea salt. Cool to room temperature before serving, or chill for up to 24 hours and rewarm in the microwave on 50 percent power (medium) for 1 1/2 to 2 minutes before serving, stirring twice.
To serve, transfer warm apples to dessert dishes. Spoon some of the cooking liquid from cooker over apples. Serve with Sea Salt-Caramel Sauce and, if you like, ice cream.
Variation
For a quicker sauce, just stir together 1/2 cup caramel-flavored ice cream topping and 1/2 teaspoon coarse sea salt in a small saucepan and warm through before serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 549, Fat, total (g) 25, chol. (mg) 59, sat. fat (g) 13, carb. (g) 80, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 4, Trans fatty acid (g) 1, fiber (g) 7, sugar (g) 68, pro. (g) 2, vit. A (IU) 797.3, vit. C (mg) 15.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.11, Niacin (mg) 0.52, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 17.55, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 440, Potassium (mg) 435, calcium (mg) 70, iron (mg) 1.03, Percent Daily Values are based on a 2,000 calorie diet
Friday, October 02 2015
Asparagus slices add color, and the dill and lemon zest add fresh flavor to salmon that's packed with protein and heart-healthy omega-3 fatty acids.
ingredients
1 pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed
1 1/2 cups water
2 14 ounce can vegetable broth or 3-1/2 cups vegetable stock
2 cups frozen whole small onions or 1/2 cup frozen chopped onion
2 1/2 cups cubed red potato
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 cups whole milk, half-and-half or light cream
2 tablespoons cornstarch
1 10 ounce package frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus
Fresh dill sprigs and/or cracked black pepper (optional)
`
directions
Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
Meanwhile, in a 4-quart Dutch oven, combine vegetable broth, onions, potato, snipped fresh dill, lemon zest, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.
In a large screw-top jar, combine milk and cornstarch. Cover and shake well; stir into soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon; heat through. If you like, garnish with fresh dill sprigs and/or cracked pepper.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 185, Fat, total (g) 5, chol. (mg) 37, sat. fat (g) 2, carb. (g) 20, fiber (g) 2, pro. (g) 17, vit. A (IU) 680.26, vit. C (mg) 22.44, sodium (mg) 621, calcium (mg) 111.06, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
Thursday, October 01 2015
This wonderfully moist and generously spiced six-layer cake is a showy spin on humble applesauce cake.
ingredients
1 cup butter
3 eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 cup sugar
1 cup mild-flavor molasses
2 teaspoons vanilla
1 cup buttermilk or sour milk (see note)
1 24 ounce jar homestyle chunky applesauce
1 1/2 cups cups apple butter
2 teaspoons apple pie spice or 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves (optional)
1 - 2 cups whipped cream
1/2 cup coarsely chopped walnuts, black walnuts, pecans or hickory nuts, toasted
directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round baking pans. Line bottoms of pans with parchment paper. Grease and lightly flour bottoms and sides of pans; set aside. In a large bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat until well combined. Add eggs, one at a time, beating well after each addition. Add molasses and vanilla; beat until well combined (mixture will appear curdled). Alternately add the flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour 1 cup plus 2 tablespoons of the batter into each prepared pan. Refrigerate the remaining batter.
Bake in a 375 degrees oven about 15 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and completely cool on wire racks. Wash pans; line bottoms with waxed paper, grease and lightly flour. Repeat with the remaining batter.
In a medium bowl, combine applesauce, apple butter, and if you like, apple pie spice. To assemble, select the cake layer that's most attractive; set aside for the top layer. Place one of the remaining cake layers on a serving plate; top with about 3/4 cup of the applesauce mixture, spreading to within 1/2 inch of the edge. Repeat with remaining cake layers and applesauce mixture. Place reserved cake layer on top. Chill, covered, in the refrigerator for at least 6 or up to 24 hours before serving to make slicing easier and to allow applesauce mixture to moisten the cake.
Let cake stand at room temperature for 1 hour before serving. Just before serving, spread about 1 cup whipped cream on top; sprinkle with nuts. If you like, pass additional whipped cream.
Note
Sour Milk To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 376, Fat, total (g) 12, chol. (mg) 54, sat. fat (g) 6, carb. (g) 64, fiber (g) 2, pro. (g) 4, vit. A (IU) 340.13, vit. C (mg) 1.18, sodium (mg) 255, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, September 30 2015
For a vegetarian chili that's as satisfying as the beef variety, add protein-packed quinoa and black beans.
ingredients
1/2 cup chopped onion
2 tablespoons olive oil
3 - 4 cloves garlic, minced
2 15 ounce cans black beans, rinsed and drained
2 cups peeled and cubed sweet potato
2 cups chopped zucchini
3 1/2 cups water
2 cups vegetable broth
1 6 ounce can tomato paste
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1 cup quinoa, rinsed and drained
Salt
Ground black pepper
Plain Greek yogurt and/or snipped fresh cilantro (optional)
directions
In a 5- to 6-quart Dutch oven, cook onions in hot oil until tender, stirring occasionally. Add the garlic and cook for 2 minutes. Stir in the beans, sweet potato, zucchini, the water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. If you like, top each serving with Greek yogurt and/or cilantro.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 248, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 44, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 6, pro. (g) 11, vit. A (IU) 4257.68, vit. C (mg) 12.24, Thiamin (mg) 0.14, Riboflavin (mg) 0.16, Niacin (mg) 1.39, Pyridoxine (Vit. B6) (mg) 0.3, Folate (µg) 54.94, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 808, Potassium (mg) 555, calcium (mg) 89, iron (mg) 4.42, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, September 29 2015
This hearty, slow-cooked beef makes its own gravy as it roasts in the oven. Potatoes and baby carrots cook alongside the beef to make this dish a complete meal.
ingredients
1 4 - 5 pound boneless beef chuck pot roast
1 cup water
6 medium potatoes, peeled and quartered
1 16 ounce package peeled baby carrots or medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium onion, cut into wedges
1 envelope (1/2 of 2-ounce package) onion soup mix
1 10 3/4ounce can condensed cream of mushroom soup
1/2 teaspoon bottled hot pepper sauce (optional)
1/4 teaspoon ground black pepper
1 clove garlic, minced
directions
Trim fat from meat. Add the water to a 5- to 6-quart Dutch oven. Layer in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over meat and vegetables; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.
Bake, covered, in a 350 degrees oven for 2-1/2 to 3 hours or until meat is falling-apart tender.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 589, Fat, total (g) 14, chol. (mg) 116, sat. fat (g) 5, carb. (g) 49, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 7, pro. (g) 63, vit. A (IU) 12293.33, vit. C (mg) 18.3, Thiamin (mg) 0.46, Riboflavin (mg) 0.54, Niacin (mg) 16.39, Pyridoxine (Vit. B6) (mg) 2.03, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 5.06, sodium (mg) 998, Potassium (mg) 1743, calcium (mg) 90.87, iron (mg) 6.48, Percent Daily Values are based on a 2,000 calorie diet
Monday, September 28 2015
ingredients
1 1/2 cups white whole-wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup sugar
1/4 cup honey
1 large egg
1 cup unsweetened applesauce
2 sticks unsalted butter, softened
10 ounces Marshmallow Fluff
3/4 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
6 - 8 drops red food coloring
9 Foot Loops Cereal Straws, halved
9 spice drops, halved
1 4 ounce tube white decorating frosting
directions
Preheat oven to 350 degrees F. Combine flour, baking soda, and salt in a bowl. Beat oil, sugar, and honey with mixer until light and fluffy, 3 minutes. Beat in egg. Add flour mixture alternating with applesauce, starting and ending with flour until blended.
Line 18 muffin cups. Fill with batter; bake 18 to 22 minutes. Cool completely on a wire rack.
To Decorate:
Beat butter with a mixer until light and fluffy. Beat in marshmallow creme, then confectioners sugar and vanilla. Stir in food coloring. Spoon into pastry bag with 1/2-inch star tip and pipe. Insert straw into center. Mold spice drops to look like a flame; attach with white frosting. Draw lines with frosting to look like wax drippings.
Sunday, September 27 2015
ingredients
1 1/4 cups warm water (105 degrees F to 115 degrees F)
2 tablespoons olive oil
1 package active dry yeast
1 teaspoon sugar
3 1/4 - 3 1/2 cups all-purpose flour
1 teaspoon salt
Cornmeal
Toppers (see below; each recipe makes enough to top 1 flatbread)
directions
In a medium bowl, combine the warm water, olive oil, yeast and sugar. Stir to dissolve yeast. Let stand about 10 minutes or until foamy.
Meanwhile, in a large bowl, combine 2 3/4 cups of the flour and the salt. Stir yeast mixture into flour mixture until combined. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes).
Place dough in an oiled bowl, turning once to grease surface of dough. Cover bowl with plastic wrap and let rise in a warm place until double in size (45 to 60 minutes).
Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into nine equal portions. Cover and let rest for 10 minutes. Roll each portion into a 4-inch oval. (Cover remaining dough while working so it does not dry out.)
Sprinkle a baking sheet with cornmeal. Place three of the ovals, on the prepared baking sheet. Top each oval with a desired topper. Bake in a 450 degrees oven about 10 minutes or until golden. Repeat with the remaining dough ovals.
Variation
Balsamic-Cremini-Goat Cheese Topper:
In a medium skillet, heat 2 teaspoons vegetable oil over medium heat. Add 1/2 cup sliced cremini mushrooms; cook until nearly tender. Add 1 tablespoon balsamic vinegar; continue cooking until liquid evaporates and mushrooms are tender. Spread mushrooms over a dough oval. Sprinkle with 2 tablespoons crumbled goat cheese and 1/2 teaspoon fresh thyme leaves. Just before serving, drizzle with 1 teaspoon balsamic vinegar.
PER FLATBREAD: 367 cal., 18 g total fat (5 g sat. fat), 15 mg chol., 315 mg sodium, 41 g carbo., 2 g fiber, 10 g pro.
Variation
Barbecue Chicken Topper:
Spread 2 tablespoons bottled barbecue sauce on a dough oval. Top with 1/4 cup shredded cooked chicken and 1 tablespoon chopped green sweet pepper. Sprinkle with 2 tablespoons shredded Monterey Jack cheese.
PER FLATBREAD: 370 cal., 10 g total fat (4 g sat. fat), 44 mg chol., 717 mg sodium, 49 g carbo., 2 g fiber, 19 g pro.
Variation
Thai Peanut-Chicken Topper:
In a small bowl, combine 1/4 cup shredded cooked chicken, 2 tablespoons bottled peanut sauce, and 1 tablespoon shredded carrot. Spoon over a dough oval. Sprinkle with 1 green onion, bias sliced.
PER FLATBREAD: 356 cal., 10 g total fat (2 g sat. fat), 31 mg chol., 698 mg sodium, 46 g carbo., 4 g fiber, 18 g pro.
Variation
Sweet Potato-Sage Topper:
Brush a dough oval with 2 teaspoons olive oil. Top with 5 or 6 thin slices sweet potato, 2 teaspoons snipped fresh sage, and 2 teaspoons maple syrup. Sprinkle 1 tablespoon crumbled, cooked pancetta over. If desired, sprinkle with sea salt and ground black pepper.
PER FLATBREAD: 396 cal., 17 g total fat (3 g sat. fat), 10 mg chol., 542 mg sodium, 53 g carbo., 3 g fiber, 8 g pro.
Variation
Grape-Pistachio Topper:
Spread 2 tablespoons bottled chutney on a dough oval. Top with 10 seedless red grapes, halved, and 1 tablespoon coarsely chopped pistachios.
PER FLATBREAD: 360 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 523 mg sodium, 66 g carbo., 3 g fiber, 7 g pro.
Variation
Sausage-Green Olive Topper:
Spread 2 tablespoons purchased pizza sauce on a dough oval. Top with 2 tablespoons cooked Italian sausage and 1 tablespoon sliced green olives. Sprinkle with 2 tablespoons shredded mozzarella cheese.
PER FLATBREAD: 321 cal., 12 g total fat (4 g sat. fat), 17 mg chol., 728 mg sodium, 41 g carbo., 2 g fiber, 12 g pro.
Variation
Rosemary-Potato Topper:
Sprinkle a dough oval with 2 tablespoons shredded raclette or Gruyere cheese. Top with 5 or 6 slices cooked red-skin potato. Sprinkle with 1/2 teaspoon snipped fresh rosemary, dash sea salt, and a few grinds black pepper. Drizzle with 1 to 2 teaspoons olive oil.
PER FLATBREAD: 334 cal., 13 g total fat (4 g sat. fat), 18 mg chol., 419 mg sodium, 42 g carbo., 2 g fiber, 11 g pro.
Variation
Blue Cheese-Pear Topper:
In a medium skillet, heat 1 tablespoon vegetable oil over medium-low heat. Add 1/2 cup thinly sliced sweet onion; cook until tender and golden. Spread onions on a dough oval. Top with 5 or 6 thin slices pear and sprinkle with 2 tablespoons crumbled blue cheese.
PER FLATBREAD: 438 cal., 22 g total fat (5 g sat. fat), 13 mg chol., 500 mg sodium, 51 g carbo., 4 g fiber, 10 g pro.
Variation
Apple-Bacon Topper:
Top a dough oval with 5 or 6 thin slices apple. Sprinkle with 1 slice crumbled, crisp-cooked bacon. Drizzle with 2 teaspoons maple syrup. If desired, sprinkle with 2 tablespoons shredded white cheddar cheese.
PER FLATBREAD: 298 cal., 7 g total fat (2 g sat. fat), 9 mg chol., 447 mg sodium, 51 g carbo., 2 g fiber, 8 g pro.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 202, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 37, fiber (g) 1, pro. (g) 5, sodium (mg) 261, Percent Daily Values are based on a 2,000 calorie diet
Saturday, September 26 2015
Dress up classic mashed potatoes with cheeses, spices and even veggies. Our foolproof formulas can act as your guide!
ingredients
3 pounds russet, Yukon gold, or red potatoes, peeled, if desired, and cut into 2-inch pieces
1/4 cup butter
1/2 - 3/4 cup milk, whipping cream, half-and-half or light cream
1 teaspoon salt
1/2 teaspoon ground black pepper
Melted butter (optional)
directions
In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender; drain. Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.
Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy. Stir in the warm milk, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.
Make Ahead Tip
Make-Ahead Directions:
Prepare Perfect Mashed Potatoes as directed. Transfer to a bowl; cool slightly. Cover tightly; chill for up to 48 hours. Place potato mixture in a greased 4- to 5-quart slow cooker. Cover and cook on low-heat setting for 3 1/2 to 4 hours or until heated through. Stir before serving. Or place cooled potato mixture in a greased 2-quart rectangular baking dish. Cover tightly and chill for up to 48 hours. To serve, preheat oven to 350 degrees . Bake, covered with foil, for 45 minutes. Uncover; bake for 10 to 15 minutes more or until heated through.
Variation
Creamy Horseradish Mashed Potatoes
Use about half as much milk, replacing it with sour cream to taste. Stir in a couple tablespoons of prepared horseradish and a splash of lemon juice. Garnish with cracked black pepper and melted butter.
Variation
Broccoli-Cheddar Mashed Potatoes
When the potatoes are nearly cooked (about 5 minutes remaining), add fresh or frozen broccoli florets to the Dutch oven. (Use about 1 cup per pound of potatoes.) After mashing, add shredded cheddar cheese with the milk, salt and pepper.
Variation
Asiago Cheese and Sun-Dried Tomato Mashed Potatoes
After mashing potatoes, stir in shredded Asiago cheese and sun-dried tomato pesto with the milk, salt and pepper. (If you like, substitute basil pesto for the sun-dried tomato pesto.)
Variation
Bacon-Blue Cheese Mashed Potatoes
In a medium skillet, cook a few slices of bacon until crisp. Remove to paper towels; set aside. After mashing the potatoes, stir in crumbled blue cheese to taste with the milk, salt and pepper. Sprinkle with crumbled bacon and sliced green onion.
Variation
Spicy Double-Smoked Mashed Potatoes
Boil whole peeled garlic cloves with the potatoes, using one clove per pound. Mash cooked garlic with potatoes, then add shredded smoked Gouda cheese and a teaspoon or two of finely chopped chipotle pepper in adobo sauce.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 118, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 3, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 2, vit. A (IU) 175.68, vit. C (mg) 9.31, Thiamin (mg) 0.08, Riboflavin (mg) 0.06, Niacin (mg) 1.1, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 19.17, Cobalamin (Vit. B12) (µg) 0.07, sodium (mg) 296, Potassium (mg) 435, calcium (mg) 26, iron (mg) 0.55, Starch () 1, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Friday, September 25 2015
ingredients
1 recipe Deep-Dish Pastry Shell
8 ounces pancetta, chopped
2 large onions, thinly sliced (about 2 cups)
1/2 teaspoon dried thyme, crushed
1/2 cup oil-packed dried tomatoes, drained and chopped
4 cups baby spinach
8 ounces havarti cheese, shredded
6 eggs
2 cups plain fat-free Greek yogurt
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
Fresh basil, if desired
Deep Dish Pastry Shell
2 cups all-purpose flour
1 teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1/4 cup cold water
directions
Prepare Deep-Dish Pastry Shell. Preheat the oven to 325 degrees F.
In a large skillet over medium heat cook the pancetta until lightly browned, about 10 to 12 minutes, stirring occasionally. With a slotted spoon, transfer pancetta to a paper towel-lined plate, reserving 2 tablespoons drippings in the skillet.
Return skillet to medium heat. Add the onions and dried thyme; cook, stirring occasionally, until tender and golden, 20 to 22 minutes. Stir in the dried tomatoes and cook 1 minute. Add the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and cool 10 minutes. Stir in pancetta and cheese.
For the custard, in a blender combine the eggs, yogurt, milk, salt, pepper, and nutmeg. Cover and blend until frothy.
Set the springform pan with the pastry shell on a baking sheet. Spoon onion mixture into the bottom of the pastry shell. Pour in the custard. Bake 1 hour 20 minutes to 1 hour 30 minutes or until the top is lightly browned and the custard is just set in the center (165 degrees F). Let cool in the pan 40 minutes. With a serrated knife, cut the pastry shell flush with the top of the pan. Carefully remove the springform pan ring. Cut the quiche into wedges.
Deep Dish Pastry Shell
In the bowl of a food processor combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Combine the egg and water in a small bowl; add to the food processor and pulse until the mixture just begins to clump together. Transfer the mixture out onto a sheet of plastic wrap; fold the wrap over and press the crumbs until they hold together; shape into a circle. Wrap and chill at least 30 minutes.
Turn the dough out onto a lightly floured surface and roll it out to a 15-inch circle. Carefully roll the pastry around the rolling pin and transfer to a 9x2 1/2-inch springform pan, pressing it into the sides. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring to help prevent it from shrinking. Use the trimmings to fill any cracks. Freeze the shell for 20 minutes.
Preheat the oven to 400 degrees F. Place the springform pan on a baking sheet. Line the pastry shell with a double thickness of aluminum foil long enough to overhang the sides. Bake about 20 minutes or until the edge of the dough is lightly browned. Remove the foil and continue baking the pastry shell for 10 to 15 minutes longer, or until lightly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 455, Fat, total (g) 27, chol. (mg) 182, sat. fat (g) 14, carb. (g) 28, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 22, vit. A (IU) 2400.16, vit. C (mg) 14.46, Thiamin (mg) 0.25, Riboflavin (mg) 0.36, Niacin (mg) 1.77, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 113.8, Cobalamin (Vit. B12) (µg) 0.46, sodium (mg) 728, Potassium (mg) 246, calcium (mg) 263, iron (mg) 2.96, Percent Daily Values are based on a 2,000 calorie diet
Thursday, September 24 2015
ingredients
1 cup panko bread crumbs
3/4 cup finely shredded white cheddar cheese
2 tablespoons snipped fresh Italian (flat-leaf) parsley
2 teaspoons snipped fresh thyme
1 1/2 teaspoons orange zest
1 large head cauliflower, cut into small florets (about 6 cups)
2 tablespoons olive oil
2 tablespoons Dijon-style mustard
1/4 - 1/2 teaspoon salt
2 tablespoons butter, melted
1/4 cup chopped, roasted almonds
directions
In a small bowl combine panko, cheese, parsley, thyme and orange zest; set aside.
Bring a 4-quart pot of lightly salted water to boiling over high heat. Add cauliflower; reduce heat to medium and cook for 4 minutes or until tender but still firm. Drain well.
In a large bowl combine olive oil, mustard, and salt. Add drained cauliflower and stir gently to coat. Transfer to a 1 1/2- to 2-quart au gratin or rectangular baking dish*. Sprinkle with panko mixture. Drizzle with melted butter.
Bake in a 425 degrees F oven on top oven rack for 15 minutes or until heated through and lightly browned. Top with almonds.
Make Ahead Tip
*
At this point, the cauliflower and panko mixtures can be covered and chilled for up to one day. Remove from refrigerator 45 minutes before baking; continue with Step 3. Increase oven to 425 degrees when you remove the turkey; bake gratin while turkey rests.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 326, Fat, total (g) 16, chol. (mg) 25, sat. fat (g) 6, carb. (g) 40, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 36, pro. (g) 7, vit. A (IU) 381.85, vit. C (mg) 50.99, Thiamin (mg) 0.06, Riboflavin (mg) 0.18, Niacin (mg) 0.75, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 64.94, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 370, Potassium (mg) 365, calcium (mg) 145, iron (mg) 0.91, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, September 23 2015
Roasted butternut squash transforms into a velvety soup when pureed with apples.
ingredients
2 pounds butternut squash
1 medium-size onion, cut into eighths
1 medium-size carrot, trimmed, peeled and cut into eighths
1/4 cup (1/2 stick) butter, melted
3 large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
3 14 1/2ounce cans chicken broth
3/4 teaspoon salt
1 1/2 teaspoons fresh thyme, chopped
1/8 teaspoon black pepper
Sprigs of fresh thyme, for garnish
directions
Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, puree soup in food processor. Garnish with thyme.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 146, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 18, fiber (g) 3, pro. (g) 2, sodium (mg) 879, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, September 22 2015
Make your own breadcrumbs for pennies by simply giving dry, leftover bread a whirl in the food processor.
ingredients
1 egg, lightly beaten
1/2 cup fine dry bread crumbs
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 pound lean ground beef
6 hoagie buns
1 16 ounce jar Alfredo or marinara pasta sauce
6 slices provolone cheese (about 6 ounces)
directions
Preheat oven to 350 degrees F. In a large bowl combine egg, bread crumbs, garlic salt, and pepper. Add ground beef; mix well. Shape mixture into twenty-four 1 1/4-inch meatballs. Arrange in a 913-inch baking pan. Bake, uncovered, for 15 minutes.
Split hoagie buns nearly all the way through but leave a long side attached. Spread 2 tablespoons of the Alfredo sauce over the bottom of each bun. Fill buns with meatballs and cheese.
Place sandwiches on a large baking sheet. Bake, uncovered, for 6 to 8 minutes or until buns are toasted and cheese is melted. Meanwhile, heat the remaining Alfredo sauce and serve with sandwiches for dipping.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 733, Fat, total (g) 41, chol. (mg) 152, sat. fat (g) 21, carb. (g) 57, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 11, pro. (g) 33, vit. A (IU) 777.44, vit. C (mg) 0, Thiamin (mg) 0.43, Riboflavin (mg) 0.52, Niacin (mg) 6.32, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 2.2, sodium (mg) 1405, Potassium (mg) 257, calcium (mg) 565.42, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
Monday, September 21 2015
ingredients
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 cup plum preserves
1/4 cup cider vinegar
3/4 teaspoon plus 1/8 tsp salt
2 tablespoons olive oil
2 pounds boneless pork loin, trimmed and cut into 1 1/2-inch pieces
1/2 of a red onion, cut into 1 1/2 inch pieces
3 red plums, pitted, each cut into 6 wedges
1 cup Israeli pearl couscous
2 cups packed baby spinach, shredded
1/4 cup crumbled feta cheese
1/4 cup toasted sliced almonds
directions
In a small bowl, whisk together cinnamon, cumin, ginger, pepper, preserves, vinegar and 1/2 tsp of the salt. While whisking, add oil in a thin stream. Set aside 3 tbsp of the sauce for couscous.
Thread 6 metal skewers with pork, onion and plum wedges: Use 5 or 6 pieces of pork per skewer, alternating with 3 plum wedges and as much red onion as desired.
Heat grill to medium-high. While grill is heating, cook couscous in lightly salted boiling water for 8 minutes. Drain and rinse with cool water. Toss in a bowl with spinach, feta, almonds, 1/4 tsp of the remaining salt and the reserved 3 tbsp sauce. Set aside.
Brush skewers with some of the sauce. Place on oiled grill, sauce side down. Brush with remaining sauce. Grill for 3 minutes, then flip over. Grill for 3 minutes more, or until pork is no longer pink. Season with remaining 1/8 tsp salt and serve with couscous salad.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 439, Fat, total (g) 16, chol. (mg) 89, sat. fat (g) 4, carb. (g) 34, fiber (g) 3, pro. (g) 38, sodium (mg) 492, Percent Daily Values are based on a 2,000 calorie diet
Sunday, September 20 2015
ingredients
Nonstick cooking spray
1 pound dried medium shell macaroni
5 tablespoons butter
1 medium sweet onion, halved and thinly sliced
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 cups milk
1 pound Brie cheese, rind removed and cheese coarsely chopped (reserve 8 small wedges for topping, if desired)
2 6 ounce cans crabmeat, drained, flaked, and cartilage removed
3 slices firm-texture white bread, torn into large pieces
Snipped fresh Italian (flat-leaf) parsley (optional)
directions
Preheat oven to 350 degrees F. Lightly coat eight 14- to 16-ounce individual baking dishes or a 3-quart shallow baking dish with cooking spray; set aside. In a 4-quart Dutch oven cook macaroni according to package directions; drain. Return cooked macaroni to hot Dutch oven.
Meanwhile, in a large skillet heat butter over medium-low heat until melted. Add onion; cook about 15 minutes or until tender and golden, stirring occasionally. Stir in flour, salt, and pepper. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to medium-low. Gradually add the chopped cheese, stirring until cheese is melted. Stir cheese mixture into cooked macaroni. Fold in crabmeat. Transfer mixture to the prepared baking dish(es).
Place bread pieces in a food processor. Cover and process until coarse crumbs form. Sprinkle bread crumbs over macaroni mixture. Bake for 20 to 25 minutes for the individual dishes, about 30 minutes for the larger dish, or until mixture is heated through and crumbs are golden. If desired, top macaroni mixture with cheese wedges for the last 5 minutes of baking. If desired, sprinkle with parsley.
Tip
Winner Info:
Melissa Podolak Hillsborough, NC Macaroni and Cheese October 2008
NUTRITION INFORMATION
Per Serving: cal. (kcal) 595, Fat, total (g) 27, chol. (mg) 137, sat. fat (g) 16, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 31, vit. A (IU) 728.85, vit. C (mg) 1.18, Thiamin (mg) 0.67, Riboflavin (mg) 0.76, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 201.59, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 905, Potassium (mg) 387, calcium (mg) 282.71, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Saturday, September 19 2015
Make this meatless meal ahead by putting the ingredients in the slow cooker. Let it cook all day and dinner will be ready when you get home from work.
ingredients
2 teaspoons olive oil
1 medium onion, chopped
2 tablespoons tomato paste
1 1/2 tablespoons curry
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cloves garlic
2 teaspoons grated ginger
1 pound yellow split peas
6 cups water
3/4 pound red bliss potatoes, quartered
2 cups frozen green peas
2 tablespoons cream of coconut
Chopped fresh cilantro, optional
directions
In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 384, Fat, total (g) 5, carb. (g) 66, fiber (g) 24, pro. (g) 23, sodium (mg) 315, Percent Daily Values are based on a 2,000 calorie diet
Friday, September 18 2015
These eggplant and cheese stacks with its fresh tomato and basil sauce showcase summer's finest vegetables. With its generous portion of ricotta and cheddar filling, this can be a satisfying meal.
ingredients
1 large eggplant (about 2 pounds), trimmed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup vegetable oil
1 pound cottage cheese OR: ricotta cheese
1/4 pound sharp Cheddar cheese, shredded
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh marjoram
1 tablespoon bread crumbs
Fresh Tomato Sauce recipe below
Fresh Tomato Sauce
1 large tomato, seeded and diced
3 tablespoons sliced fresh basil
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
directions
Heat oven to 400 degrees F. Cut eggplant crosswise into 18 slices. Pat dry with paper toweling. Spread out more paper toweling for blotting. Mix together flour, salt and 1/4 teaspoon pepper in shallow dish or onto waxed paper.
Heat 1/4 cup oil in each of 2 large skillets over medium-high heat. Dredge each eggplant slice in flour to coat both sides.
Fry 2 or 3 slices of eggplant per skillet until browned on both sides, about 4 minutes total. Transfer to paper toweling to drain. Repeat until all slices are fried, adding more oil as needed.
Mix cottage cheese or ricotta, Cheddar cheese, parsley, marjoram and remaining pepper in a bowl.
To assemble stacks:
In large baking dish, place 1 slice eggplant. Spread on 3 tablespoons cottage cheese mixture; top with eggplant slice, 3 more tablespoons cottage cheese mixture and final slice of eggplant. Repeat with remaining cottage cheese mixture and eggplant to make 6 stacks. Sprinkle with crumbs.
Bake, uncovered, in 400 degree F oven for 10 minutes. Serve immediately with Fresh Tomato Sauce. Makes 6 servings.
Fresh Tomato Sauce
Mix together in bowl tomato, seeded and diced; sliced fresh basil; balsamic vinegar; olive oil; salt, and freshly ground black pepper. Makes about 1-1/2 cups sauce. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 456, Fat, total (g) 35, chol. (mg) 31, sat. fat (g) 8, carb. (g) 21, fiber (g) 4, pro. (g) 17, sodium (mg) 706, Percent Daily Values are based on a 2,000 calorie diet
Thursday, September 17 2015
ingredients
Dry bread crumbs, for dusting
1 1/2 cups granulated sugar
3 large eggs
1 stick unsalted butter, melted
3 limes
1 1/2 cups all-purpose flour
Finely grated zest of 3 limes
1/2 pint raspberries
4 figs, cut into eighths, or additional 1/2 pint raspberries
Confectioners' sugar, for dusting
directions
Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.
Wednesday, September 16 2015
ingredients
2 tablespoons olive oil
2 large onions, chopped (3 cups)
6 tablespoons water, or as needed
3/4 pound ground beef
3/4 pound ground turkey
2 tablespoons soy sauce
1 1/2 teaspoons dark Asian sesame oil
3/4 cup finely chopped unsalted peanuts
6 Kaiser rolls, split and toasted*
Garnish (optional):
Sliced tomatoes, sliced cucumbers, pickles
directions
Heat 1 tablespoon oil in large nonstick skillet. Add onions; saute until golden brown, 10 minutes, adding 2 tablespoons water each time skillet seems dry. Scrape into large bowl.
Add beef, turkey, soy and sesame oil to onions. Shape into 6 patties, 4 inches in diameter. Spread nuts on waxed paper; press one side of each patty into peanuts.
In same skillet, heat 1 tablespoon oil. Working in batches if necessary, add burgers, peanut sides down, to skillet. Cook 5 minutes; turn over. Cook 5 to 7 minutes, until instant-read thermometer inserted in centers registers 165 degrees F.
Serve burgers on toasted rolls with tomato, cucumber and pickles.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 545, Fat, total (g) 29, chol. (mg) 79, sat. fat (g) 7, carb. (g) 38, fiber (g) 4, pro. (g) 33, sodium (mg) 689, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, September 15 2015
Top toast triangles with shrimp cocktail for a light lunch or a tasty appetizer.
ingredients
8 slices white bread, crusts removed if desired
4 cups water
2 lemon slices
1/2 teaspoon salt
1 bay leaf
5 whole black peppercorns
1 pound uncooked shrimp, peeled and deveined
1 green onion, chopped
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
3 tablespoons cocktail sauce
1/4 teaspoon hot-pepper sauce
1/2 teaspoon salt
lemon slices and parsley, for garnish
directions
Heat broiler.
Cut each slice of bread into 2 triangles. Place on baking sheet. Broil 2 minutes, until lightly browned; flip over and toast second side.
Bring water, lemon, salt, bay leaf and peppercorns to boiling in pot. Add shrimp; cook 3 minutes, until curled and no longer pink. Drain.
Mix onion, lemon juice, mayonnaise, cocktail sauce, pepper sauce and salt in medium-size bowl.
Finely chop shrimp. Add to mayonnaise mixture. Divide shrimp mixture among toasts. Place on baking sheet.
Broil 3 to 4 minutes or until lightly browned. Transfer to platter. Garnish with lemon and parsley. Makes 8 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 170, Fat, total (g) 6, chol. (mg) 72, sat. fat (g) 1, carb. (g) 19, fiber (g) 1, pro. (g) 10, sodium (mg) 523, Percent Daily Values are based on a 2,000 calorie diet
Monday, September 14 2015
Make this meatless meal ahead by putting the ingredients in the slow cooker. Let it cook all day and dinner will be ready when you get home from work.
ingredients
2 teaspoons olive oil
1 medium onion, chopped
2 tablespoons tomato paste
1 1/2 tablespoons curry
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cloves garlic
2 teaspoons grated ginger
1 pound yellow split peas
6 cups water
3/4 pound red bliss potatoes, quartered
2 cups frozen green peas
2 tablespoons cream of coconut
Chopped fresh cilantro, optional
directions
In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 384, Fat, total (g) 5, carb. (g) 66, fiber (g) 24, pro. (g) 23, sodium (mg) 315, Percent Daily Values are based on a 2,000 calorie diet
Sunday, September 13 2015
A miniature peanut butter cup is tucked into each ball of dough that makes up this pull-apart sweet bread recipe.
ingredients
Dough:
Dough:
3/4 cup warm water (105 degrees F to 115 degrees F)
2 teaspoons plus 1/3 cup sugar
2 envelopes active dry yeast
2 tablespoons butter, at room temperature
1/4 cup smooth peanut butter
1 egg
3 cups bread flour
1 teaspoon salt
Filling:
Filling:
18 mini chocolatepeanut butter cups
Glaze:
Glaze:
8 mini chocolatepeanut butter cups
1 tablespoon milk
directions
Dough:
Mix together warm water and the 2 teaspoons sugar in small bowl to dissolve sugar. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
Mix together butter, peanut butter, egg, 2 cups bread flour, the salt and remaining sugar in large bowl. Add yeast mixture. Beat with mixer on medium speed for 3 minutes or until well combined. Stir in 1 cup flour or more as needed for dough to come together.
Transfer dough to work surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent the dough from sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1-3/4 hours.
Punch dough down. Let rest for 5 minutes. Gently pat, or roll dough into 9-inch square. With sharp knife or pizza cutter, cut square into 36 equal squares (6 pieces across each side).
Filling:
Unwrap and cut chocolatepeanut butter cups in half. Taking 1 piece of dough, wrap around a peanut-butter cup half. Pinch together, forming ball that covers cup. Repeat with remaining dough and cup halves. Place balls, smooth sides down, in bottom of greased 6-cup Bundt pan or 9-inch round layer-cake pan. Continue lining pan with balls of dough until all pieces are used up and the pan is full.
Place pan in COLD oven. Turn oven on to 375 degrees F. Bake for 30 to 35 minutes or until top is golden and puffed. Immediately remove bread from pan to wire rack to cool.
Glaze:
Meanwhile, melt 8 mini peanut butter cups in small saucepan over very low heat. Stir in milk until smooth. Drizzle over the bread. To serve, either cut into slices or pull the pieces apart.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 137, Fat, total (g) 5, chol. (mg) 12, sat. fat (g) 2, carb. (g) 20, fiber (g) 1, pro. (g) 4, sodium (mg) 130, Percent Daily Values are based on a 2,000 calorie diet
Saturday, September 12 2015
Three kinds of cheese--ricotta, garlic-herb and pre-shredded Italian blend--top this 20-minute pizza.
ingredients
2 ready-to-use thin crust Italian pizza bread shells (two 10-ounce packages)
2 cups preshredded Italian blend cheese
4 ounces thinly sliced smoked turkey, cut into 1/2-inch-wide strips
1 container (15 ounces) ricotta cheese
1 container (4 ounces) garlic-and-herb cheese spread
1/4 cup thinly sliced basil
directions
Heat oven to 450 degrees .
Place each crust on a baking sheet. Sprinkle 1 cup shredded cheese over each pizza shell. Evenly distribute turkey over each.
In small bowl, mix ricotta and cheese spread. Evenly dollop over each pizza.
Bake in 450 degrees oven until heated through and cheese is melted, about 10 minutes. Sprinkle the basil over the pizzas. To serve the pizzas, cut each into 6 equal wedges.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 302, Fat, total (g) 15, chol. (mg) 48, sat. fat (g) 8, carb. (g) 25, fiber (g) 1, pro. (g) 15, sodium (mg) 583, Percent Daily Values are based on a 2,000 calorie diet
Friday, September 11 2015
ingredients
2/3 cup mayonnaise
1/3 cup FRENCH'S® Classic Yellow® or Honey Mustard
1/4 cup dark brown sugar
1 teaspoon minced garlic
3/4 teaspoon dried thyme leaves
6 1/2 inches thick pork chops, seasoned to taste with salt and pepper
directions
MIX mayonnaise, mustard, sugar, garlic and thyme. Pour 23 cup mixture over pork.
MARINATE chops in refrigerator 30 min. or up to 3 hours.
GRILL pork on greased rack over medium heat for 15 to 20 min. or until cooked through. Serve remaining mustard mixture with chops.
Thursday, September 10 2015
ingredients
8 yellow or white corn tortillas
1 pound ground beef
2 tablespoons toasted sesame oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/4 cup reduced-sodium soy sauce
3 tablespoons packed brown sugar
3 tablespoons rice vinegar
1 tablespoon water
1 recipe Quick Pickled Cucmbers and Slaw (recipe below)
Lime wedges
Asian chile sauce (Sriracha)
Quick Pickled Cucumbers and Slaw
1/4 cup rice vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup halved and very thinly sliced cucumber
1 cup shredded red cabbage
directions
Preheat oven to 350 degrees F. Stack tortillas and wrap in foil. Heat tortillas in oven 10 minutes.
Meanwhile, in a large skillet, brown ground beef over medium-high heat. Drain fat and set beef aside.
Add sesame oil to skillet. Add garlic and cook for 30 seconds over medium heat or until lightly browned. Stir in crushed red pepper. Stir in soy sauce, brown sugar, rice vinegar, and water. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Return beef to skillet; heat through.
To serve, spoon beef onto tortillas. Top with Quick Pickled Cucumbers and Slaw. Serve with lime wedges and chile sauce.
Quick Pickled Cucumbers and Slaw
In a medium bowl whisk together vinegar, sugar, and salt. Add cucumber and cabbage. Stir to combine. Let stand at least 15 minutes or up to 6 hours. Serve with a slotted spoon.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 500, Fat, total (g) 23, chol. (mg) 75, sat. fat (g) 7, carb. (g) 45, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 5, Trans fatty acid (g) 1, fiber (g) 4, sugar (g) 20, pro. (g) 25, vit. A (IU) 253.01, vit. C (mg) 13.74, Thiamin (mg) 0.23, Riboflavin (mg) 0.36, Niacin (mg) 5.73, Pyridoxine (Vit. B6) (mg) 0.38, Folate (µg) 12.95, Cobalamin (Vit. B12) (µg) 1.85, sodium (mg) 1062, Potassium (mg) 535, calcium (mg) 83, iron (mg) 3.46, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, September 09 2015
ingredients
Dressing:
1/3 cup white-wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup extra-virgin olive oil
3 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Vegetables and Pasta:
2 sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2 medium zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1 medium summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1 large red onion, peeled and cut into 1/2-inch-thick wedges
3 medium tomatoes (about 1-1/2 pounds), cored and halved crosswise
1 pound linguine, cooked following package directions
1/4 cup firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2 pound fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, September 08 2015
ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter OR: margarine, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed light-brown sugar
2 eggs
2 teaspoons vanilla
1 12 ounce bag semisweet chocolate chunks OR: one 10-ounce bag oversize semisweet chips
1 1/4 cups coarsely chopped pecans
directions
Heat oven to 325 degrees F.
Combine flour, baking soda and salt in medium-size bowl.
Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in the flour mixture until blended and dough forms. Stir in the chocolate chunks or chocolate chips and chopped pecans.
Using a 1/4 cup dry measure, drop dough by slightly rounded mounds onto large ungreased baking sheets, spacing the cookies about 2 inches apart.
Bake in 325 degrees F oven 15 to 17 minutes or until golden brown around edges and lightly colored on top.
Remove the baking sheets to a wire rack and let cookies cool on sheets for about 3 minutes. Remove the cookies with a metal spatula from the baking sheets to a wire rack and let cool completely.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 323, Fat, total (g) 20, chol. (mg) 39, sat. fat (g) 8, carb. (g) 35, fiber (g) 2, pro. (g) 5, sodium (mg) 186, Percent Daily Values are based on a 2,000 calorie diet
Monday, September 07 2015
This is a fun side-dish recipe to serve at backyard barbecue meals. Grill the vegetables first and then assemble while the meat cooks.
ingredients
Dressing:
1/3 cup white-wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup extra-virgin olive oil
3 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Vegetables and Pasta:
2 sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2 medium zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1 medium summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1 large red onion, peeled and cut into 1/2-inch-thick wedges
3 medium tomatoes (about 1-1/2 pounds), cored and halved crosswise
1 pound linguine, cooked following package directions
1/4 cup firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2 pound fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet
Sunday, September 06 2015
ingredients
1 box (6.8 ounces) Spanish rice mix (such as Rice a Roni)
4 boneless, skinless chicken breast halves (about 1 1/4 pounds), split if large and pounded to an even thickness
1 (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
Remove seasoning packet from rice mix. Measure out 1 teaspoon and sprinkle over both sides of chicken in a glass dish.
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.
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.
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 INFORMATION
Per Serving: cal. (kcal) 541, Fat, total (g) 12, chol. (mg) 97, sat. fat (g) 4, carb. (g) 63, fiber (g) 9, pro. (g) 44, sodium (mg) 1045, Percent Daily Values are based on a 2,000 calorie diet
Saturday, September 05 2015
Making this Cajun recipe in the slow cooker allows the flavors of the various ingredients to mingle and develop into a zestfully robust meal.
ingredients
1 large onion, chopped
2 ribs celery, sliced
1 sweet green pepper, chopped
1 sweet red pepper, chopped
3 cloves garlic, chopped
1 10 ounce package frozen corn kernels, thawed
1/2 pound chorizo, in 1/2-inch pieces
1 6 1/2ounce can chopped clams, drained
1 15 1/2ounce can red kidney beans, drained
1 cup vegetable broth
1 14 1/2can stewed tomatoes
1 8 ounce can tomato sauce
5 1/2 teaspoons Cajun seasoning
1/2 teaspoon salt
5 1/2 cups instant brown rice
1/2 pound small shrimp
3 scallions, thinly sliced
directions
In 5- to 5 1/2-quart slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams and beans.
In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour into slow cooker.
Cover slow cooker; cook on high heat for 5 hours.
For last 10 minutes, stir in instant brown rice and shrimp.
To serve, garnish with scallions.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 360, Fat, total (g) 13, chol. (mg) 70, sat. fat (g) 4, carb. (g) 43, fiber (g) 8, pro. (g) 21, sodium (mg) 980, Percent Daily Values are based on a 2,000 calorie diet
Friday, September 04 2015
Mini quiches are perfect for brunch, or to feed hungry family members during a busy holiday weekend.
ingredients
3 cups broccoli florets
4 ounce (6 strips) turkey bacon
9 eggs
3 egg whites
1/2 cup 2% milk
1/2 cup grated cheddar
1/2 teaspoon salt
1/4 teaspoon pepper
directions
Heat oven to 375 degrees . Bring a large pot of lightly salted water to a boil. Add broccoli. Cook 3 minutes; drain. Roughly chop and cool slightly. Set aside.
Meanwhile, heat a skillet over medium heat. Cook bacon until slightly crispy, 8 to 10 minutes. Dice and set aside to cool.
Whisk eggs, egg whites and milk. Stir in cheese, salt, pepper, broccoli and bacon.
Coat a 12-cup nonstick muffin tin with nonstick cooking spray. Ladle mixture among cups. Bake at 375 degrees for 20 to 25 minutes, until cooked through.
Cool slightly. Remove quiches with a small offset spatula. Cool completely and refrigerate.
To serve: Wrap in a paper towel and microwave for 30 to 45 seconds, until warm.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 111, Fat, total (g) 7, chol. (mg) 173, sat. fat (g) 3, carb. (g) 2, fiber (g) 1, pro. (g) 9, sodium (mg) 316, Percent Daily Values are based on a 2,000 calorie diet
Thursday, September 03 2015
ingredients
1/4 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
1 tablespoon dark Asian sesame oil
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes
2 cups water
2 3 ounce packages beef-flavored ramen noodles
4 scallions, trimmed and sliced
2 tablespoons vegetable oil
1 pound boneless beef sirloin, thinly sliced across grain
3 cloves garlic, minced
1 pound fresh asparagus, diagonally cut into 1 1/2-inch pieces
1 tablespoon sesame seeds, toasted
directions
In cup, mix soy sauce, vinegar, hoisin sauce, brown sugar, ginger, 2 teaspoons sesame oil, the cornstarch and red pepper flakes. In medium-size saucepan, bring water to a boil. Add noodles with only one of the seasoning packets, the scallion and the remaining 1 teaspoon sesame oil. Remove from heat; let stand, covered.
In large skillet, heat 1 tablespoon vegetable oil over medium heat. Add sirloin and garlic. Stir-fry for 3 minutes. Remove beef. In same skillet, heat remaining 1 tablespoon vegetable oil. Add asparagus; stir-fry for 2 minutes. Stir soy sauce mixture. Add beef and soy sauce mixture to skillet. Stir-fry about 1 minute or until thickened. Sprinkle with sesame seeds. Serve with noodles.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 503, Fat, total (g) 24, chol. (mg) 93, sat. fat (g) 6, carb. (g) 28, fiber (g) 2, pro. (g) 38, sodium (mg) 1338, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, September 02 2015
ingredients
3/4 pound salmon fillets, skinned
2 tablespoons plus 1 tsp. olive oil, divided
1/2 teaspoon salt, plus more for salmon
1 tablespoon lime juice
2 teaspoons honey
3 cups cooked quinoa
1 1/4 cups fresh corn kernels
2 scallions, chopped
2 tablespoons minced fresh chives
directions
Preheat the oven to 350 degrees F. Line a baking sheet with foil. Place salmon on the foil. Drizzle with 1 tsp. olive oil, and sprinkle with salt. Cover with another sheet of foil, and seal into a packet. Bake for 25 minutes.
In a large bowl whisk together 2 Tbs. olive oil, lime juice, and honey. Add the quinoa, corn, scallions, and 1/2 tsp. salt. Toss to combine. Flake salmon, toss gently with the quinoa, and garnish with the chives.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 413, Fat, total (g) 17, sat. fat (g) 2, carb. (g) 42, fiber (g) 5, sugar (g) 7, pro. (g) 25, sodium (mg) 419, calcium (mg) 43, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, September 01 2015
This meal is easy on the cook and easy on the budget. Inexpensive complete pork dinner shoulder makes a savory taco filling when cooked with tomatoes, chiles and corn.
ingredients
1 medium onion, coarsely chopped
1 3 1/2pound boneless pork shoulder roast or picnic roast
1 medium sweet red pepper, cut into 1/4-inch squares
1 medium sweet green pepper, cut into 1/4-inch squares
1 14 1/2ounce can jalapeno-flavored diced tomatoes
2 teaspoons ground cumin
5 1/2 teaspoons garlic salt
5 1/2 teaspoons dried oregano
1/2 teaspoon cayenne red pepper
1 4 ounce jar diced green chiles, drained
1 11 ounce can corn kernels, drained
3 tablespoons tomato paste
16 6 inches corn tortillas, warmed following package directions
Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet
Monday, August 31 2015
ingredients
12 ounces beef flank steak
1/2 cup bottled light clear Italian salad dressing
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons snipped fresh cilantro
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups spring baby salad greens
1 medium red sweet pepper, seeded and cut into bite-sized strips
1 medium avocado, halved, seeded, peeled, and thinly sliced
3 whole wheat pita bread rounds, halved
directions
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Drain beef, discarding marinade. Sprinkle with salt and black pepper. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness (160 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.)
To serve, thinly slice beef across grain. In a large bowl toss together beef, salad greens, red pepper, avocado, and reserve dressing mixture. Fill each pita half with beef mixture.
Tip
Broiling Tip:
Or place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness (160 degrees F), turning once.
Tip
Lunch Tomorrow:
Use any leftover grilled beef for individual taco salads. Layer fresh greens, black beans, chopped tomatoes, grilled beef, light shredded cheddar cheese, salsa, and light sour cream.
Tip
Cost-Saving Tip: Instead of using a package of mixed greens, but fresh lettuces and make smaller bags of your own spring mixes.
Convenience Tip: These yummy pitas can easily be rolled up in to a wrap or even just eaten as a salad to cut more calories.
Substitution Tip: Switch out lime peel and juice for lemon peel and just for a different, but just as tasty, citrus flavor.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 254, Fat, total (g) 11, chol. (mg) 23, sat. fat (g) 3, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 17, vit. A (IU) 1068.98, vit. C (mg) 32.48, Thiamin (mg) 0.19, Riboflavin (mg) 0.17, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 425, Potassium (mg) 574, calcium (mg) 30.29, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
Sunday, August 30 2015
By starting with cooked squash, you can get this comforting soup recipe from the stove to the table in under 30 minutes. Serve it with a stack of crackers, crusty Italian bread, or a simple salad to complete meal.
ingredients
1 teaspoon canola oil
1/4 cup chopped onion
1 12 ounce package frozen pureed winter squash, thawed, or 2 cups cooked winter squash, mashed with the back of a spoon
1/2 cup reduced-sodium chicken broth
3/4 teaspoon curry powder
1/2 cup plain fat-free Greek yogurt
1/2 teaspoon snipped fresh thyme
Plain fat-free Greek yogurt (optional)
Cracked black pepper
Whole grain crackers (optional)
directions
In a medium saucepan heat oil over medium heat. Add onion; cook until tender. Stir in squash, broth, and curry powder. Bring to boiling; reduce heat. Simmer for 2 minutes. Whisk in yogurt and thyme; heat through.
Ladle soup into warm bowls. If desired, top with additional yogurt. Sprinkle with pepper. If desired, serve with crackers.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 448, Fat, total (g) 13, chol. (mg) 24, sat. fat (g) 6, carb. (g) 70, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 30, pro. (g) 20, vit. A (IU) 9086.37, vit. C (mg) 83.85, Thiamin (mg) 0.25, Riboflavin (mg) 0.47, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 460, Potassium (mg) 828, calcium (mg) 302.9, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
Saturday, August 29 2015
ingredients
1/4 cup walnut oil or sunflower oil
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 small shallot, finely chopped (2 tablespoons)
1 teaspoon honey mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn curly endive
1 head butterhead (Boston) lettuce, torn
1 red apple, cored and cut into matchstick-size pieces (1-3/4 cups)
1 small celery root, peeled and cut into matchstick-size pieces (2 cups)
1 small fennel bulb, trimmed, halved, and thinly sliced (1 cup)
2 ounces shredded blue cheese* or feta cheese
1/3 cup chopped walnuts, toasted
directions
For the dressing, in a screw-top jar combine oil, cider vinegar, lemon juice, shallot, honey mustard, salt, and pepper. Cover and shake well.
In a large bowl combine endive and butterhead lettuce. Add three-fourths of the dressing; toss to coat. Divide mixture among salad plates.
In the same bowl combine apple, celery root, and fennel. Toss with remaining dressing to coat. Divide evenly over greens. Top each salad with blue cheese and walnuts.
Tip
*Tip:
To make it easy to grate the blue cheese or feta cheese, buy a whole wedge (rather than crumbled) and freeze for 30 minutes before grating.
Make Ahead Tip
Make-Ahead Directions:
Prepare and store dressing in the refrigerator for up to 3 days. Bring dressing to room temperature before using. Continue as directed in Step 2.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 210, Fat, total (g) 16, chol. (mg) 7, sat. fat (g) 3, carb. (g) 13, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 9, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 5, vit. A (IU) 1154.02, vit. C (mg) 10.55, Thiamin (mg) 0.08, Riboflavin (mg) 0.12, Pyridoxine (Vit. B6) (mg) 0.19, Folate (µg) 59.43, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 299, Potassium (mg) 422, calcium (mg) 106, iron (mg) 1.17, Percent Daily Values are based on a 2,000 calorie diet
Friday, August 28 2015
When salmon is added to a potato and egg dish, you can serve it for breakfast, brunch or dinner.
ingredients
1 pound fresh or frozen skinless salmon fillets
2 tablespoons olive oil
1 teaspoon Old Bay® seasoning
1 pound tiny new potatoes, quartered
6 eggs, lightly beaten
1/3 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium green sweet pepper, seeded and chopped
directions
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of fish. Cut into six serving size pieces; brush with 2 teaspoons of the oil and sprinkle with Old Bay® seasoning. Place on the greased rack of a broiler pan. Broil 4 to 6 minutes per 1/2-inch of thickness or until fish begins to flake when tested with a fork, turning once halfway through broiling.
In a very large skillet heat remaining oil over medium-high heat. Add potatoes. Cook, covered, about 10 minutes or until potatoes are tender and golden brown, stirring occasionally. Reduce heat to medium.
In a medium bowl whisk together eggs, water, salt and pepper; add to skillet along with sweet pepper. Cook, uncovered, over medium heat without stirring until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.
Divide potato mixture among serving plates; top each with a salmon portion.
Tip
Lunch Tomorrow:
Reserve leftover cooked salmon portions. Split a whole grain hoagie and fill it with the salmon and reduced-fat coleslaw.
Tip
Cost-Saving Tip: While higher in sodium, fresh salmon can easily be substituted for 2 6-ounce cans skinless boneless salmon, drained and flaked. Make sure to rinse it to get any excess sodium-packed liquid off. Omit step 1. Heat canned salmon through and serve atop potato mixture.
Convenience Tip: Instead of prepping the fresh tiny new potatoes, use a 20-ounce package refrigerated red potato wedges instead.
Substitution Tip: Eggs can be part of a healthy diet, but if you would prefer, the eggs can be substituted for 1 1/2 cups refrigerated or frozen egg substitute.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 307, Fat, total (g) 18, chol. (mg) 256, sat. fat (g) 4, carb. (g) 13, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 2, pro. (g) 23, vit. A (IU) 340.13, vit. C (mg) 24.8, Thiamin (mg) 0.36, Riboflavin (mg) 0.36, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 2.81, sodium (mg) 327, Potassium (mg) 721, calcium (mg) 50.48, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Thursday, August 27 2015
Add a little depth of flavor to a jarred beef gravy with a splash of dry red wine in this slow cooker meal.
ingredients
2 pounds boneless beef round steak, cut 3/4 inch thick
1 tablespoon cooking oil
2 medium onions, sliced
3 cups sliced fresh mushrooms
1 12 ounce jar beef gravy
1 1.1ounce package dry mushroom gravy mix
Mashed potatoes (optional)
directions
Trim fat from steak. Cut steak into 8 serving-size pieces. Brown meat, half at a time, in hot oil in a large skillet. Drain off fat. Place onions in a 3-1/2 or 4-quart slow cooker. Place steak pieces and mushrooms on onions. Combine beef gravy and mushroom gravy mix; pour over gravy mixture over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over mashed potatoes, if desired. Makes 8 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 194, Fat, total (g) 7, chol. (mg) 57, sat. fat (g) 2, carb. (g) 7, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 24, vit. A (IU) 0, vit. C (mg) 1.18, Thiamin (mg) 0.13, Riboflavin (mg) 0.36, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 2.2, sodium (mg) 479, Potassium (mg) 539, calcium (mg) 10.1, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, August 26 2015
These elegant tarts make an impressive dessert delivered to your table. Thinly sliced pears are arranged on circles of pie pastry and baked.
ingredients
Crust:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter
8 - 9 tablespoons ice water
Topping:
4 Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2 cup plus 2 teaspoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
directions
Crust:
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1/4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Topping:
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 237, Fat, total (g) 10, chol. (mg) 26, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 3, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, August 25 2015
ingredients
2 19 ounce cans cannellini beans (white kidney beans), rinsed and drained
2 14 1/2ounce cans no-salt-added diced tomatoes, undrained, cut up
1 1/2 cups peeled, seeded, and coarsely chopped butternut squash (about 12 ounces)
1 1/2 cups chopped onions
1 12 ounce can light beer
1 canned chipotle pepper in adobo sauce, finely chopped
1 tablespoon cumin seeds, toasted and ground*
3 cloves garlic, minced
1/2 teaspoon salt
1/3 cup light sour cream
2 tablespoons lime juice
1 tablespoon snipped fresh chives
directions
In a 3-1/2- or 4-quart slow cooker combine beans, tomatoes, squash, onions, beer, chipotle pepper, cumin, garlic, and salt.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
In a small bowl combine sour cream, lime juice, and chives. Spoon chili into bowls; top with sour cream mixture.
Tip
*Test Kitchen Tip:
To toast cumin seeds, place seeds in a dry skillet over medium heat. Cook for 2 to 3 minutes or until cumin becomes fragrant, shaking skillet occasionally. (Avoid overcooking cumin seeds, which can make them bitter.) Remove from heat; allow to cool. Grind with a mortar and pestle or in a blender.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 365, Fat, total (g) 15, chol. (mg) 13, sat. fat (g) 5, carb. (g) 52, fiber (g) 13, pro. (g) 17, vit. A (RE) 267.86, vit. C (mg) 39.56, sodium (mg) 995, calcium (mg) 151.45, iron (mg) 5.94, Percent Daily Values are based on a 2,000 calorie diet
Monday, August 24 2015
ingredients
1 8 ounce package cream cheese, softened
1 8 ounce carton dairy sour cream
1 - 2 cups finely chopped fresh spinach
1/3 cup grated Parmesan cheese
1 - 2 teaspoons cracked black peppercorns
Assorted crackers and/or vegetable dippers
directions
In a large mixing bowl, beat cream cheese until smooth; beat in sour cream until fluffy. Stir in spinach, Parmesan, and peppercorn. Serve with assorted dippers.
Sunday, August 23 2015
Yes, the grill is a summertime icon, but a barbecue is more than an excuse for a backyard get-together.
ingredients
4 - 5 pounds pork loin back ribs
1 tablespoon packed brown sugar
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon celery salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups hickory chips*
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon butter
1 cup ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
directions
Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper, and cayenne pepper. Sprinkle rub evenly over both sides of ribs; rub in with your fingers. Cover pan with foil.
Bake ribs for 2 to 2-1/2 hours or until very tender. Carefully drain off fat in roasting pan.
For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in ketchup, molasses, vinegar, the water, brown sugar, chili powder, yellow mustard, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer for 20 to 25 minutes or until desired consistency.
For a charcoal grill, sprinkle the wood chips over the coals. Grill ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until ribs are brown, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place ribs on grill rack over heat. Cover; grill as directed.) Serve ribs with remaining sauce.
Note
*Note:
For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 653, Fat, total (g) 42, chol. (mg) 153, sat. fat (g) 17, carb. (g) 32, Monounsaturated fat (g) 20, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 25, pro. (g) 32, vit. A (IU) 1360.53, vit. C (mg) 10.04, Thiamin (mg) 0.8, Riboflavin (mg) 0.59, Niacin (mg) 7.9, Pyridoxine (Vit. B6) (mg) 0.8, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 1122, Potassium (mg) 856, calcium (mg) 111.06, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
Saturday, August 22 2015
ingredients
Nonstick cooking spray
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon finely shredded lemon or orange peel
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
3 tablespoons butter or margarine, softened
1/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/2 cup buttermilk
2 ounces reduced-fat cream cheese (Neufchatel), softened
1/4 cup granulated sugar
2 tablespoons refrigerated or frozen egg product, thawed
1 cup raspberries or thinly sliced apricots or nectarines
Raspberries or thinly sliced apricots or nectarines (optional)`
Sifted powdered sugar
directions
Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside.
In a medium mixing bowl beat the 3/4 cup granulated sugar and butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar. Makes 10 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 193, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 3, carb. (g) 33, fiber (g) 1, pro. (g) 4, vit. A (IU) 242.95, vit. C (mg) 3.54, sodium (mg) 228, calcium (mg) 60.58, iron (mg) 0.9, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Friday, August 21 2015
Classic Asian flavors like peanut, ginger, coconut and curry combine in this slow cooker chicken dinner.
ingredients
2 medium onions, cut into thin wedges
3 medium carrots, sliced
1 small red sweet pepper, seeded and cut into thin bite-size strips
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup chicken broth
3 tablespoons creamy peanut butter
2 tablespoons quick-cooking tapioca
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated fresh ginger
2 - 3 teaspoons red curry paste
4 cloves garlic, minced
1 cup frozen peas
1/2 cup unsweetened light coconut milk
2 2/3 cups hot cooked brown rice
1/4 cup chopped unsalted peanuts
directions
In a 3 1/2- or 4-quart slow cooker combine onions, carrots, and sweet pepper. Top with chicken. In a medium bowl whisk together broth, peanut butter, tapioca, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in frozen peas and coconut milk. Let stand, covered, for 5 minutes.
Serve chicken mixture over cooked rice. Sprinkle with chopped peanuts.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 336, Fat, total (g) 11, chol. (mg) 94, sat. fat (g) 3, carb. (g) 30, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 7, pro. (g) 29, vit. A (IU) 54.91, vit. C (mg) 29.52, Thiamin (mg) 0.4, Riboflavin (mg) 0.4, Niacin (mg) 13.82, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 124.99, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 377, Potassium (mg) 740, calcium (mg) 70.68, iron (mg) 4.32, Vegetables () 1, Starch () 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Thursday, August 20 2015
Give macaroni and cheese pasta dinner makeover by adding vegetables and chicken.
ingredients
2 cups dry elbow macaroni (8 ounces)
1 purchased roasted chicken
1 tablespoon butter
2/3 cup panko bread crumbs
2 1/2 cups half-and-half, light cream or whipping cream
6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
4 ounces American cheese slices, torn
4 ounces fontina or havarti cheese, shredded (1 cup)
1/8 teaspoon ground black pepper
2 medium tomatoes, seeded and chopped
2 cups coarsely chopped fresh spinach
1 tablespoon snipped fresh oregano
directions
In a 4- to 6-quart Dutch oven, cook macaroni according to package directions. Drain and set aside.
Meanwhile, remove the meat from the chicken; discard skin and bones. Coarsely shred the chicken; set aside.
For topping: In a medium skillet melt butter over medium heat. Add panko. Cook and stir until panko is lightly toasted. Remove from the heat and set aside.
Add half-and-half to the same Dutch oven used to cook the macaroni. Bring just to a simmer over medium heat. Reduce heat to medium-low. Gradually add cheddar, American and fontina cheeses, stirring constantly. Stir in black pepper. Continue to cook and stir until cheese is completely melted and smooth.
Add drained macaroni to the cheese sauce. Stir until well combined. Stir in chicken and tomatoes. Cook and stir for 1 to 2 minutes or until heated through. Remove from the heat. Stir in spinach and oregano. Serve immediately, topped with toasted panko mixture.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 540, Fat, total (g) 31, chol. (mg) 160, sat. fat (g) 17, carb. (g) 29, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 37, vit. A (IU) 1802.94, vit. C (mg) 7.47, Thiamin (mg) 0.13, Riboflavin (mg) 0.41, Niacin (mg) 6.25, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 39.05, Cobalamin (Vit. B12) (µg) 1.14, sodium (mg) 828, Potassium (mg) 521, calcium (mg) 490, iron (mg) 1.5, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, August 19 2015
This low-fat harvest-flavored soup is the perfect use for Thanksgiving leftovers!
ingredients
3 cups cubed peeled butternut or acorn squash or pumpkin (3/4-inch cubes)
1 medium sweet onion, cut into thin wedges
2 tablespoons canola oil
1 pound skinless, boneless turkey breast tenderloin, cut into 3/4-inch pieces
2 14 1/2ounce cans reduced-sodium chicken broth
3/4 cup thinly sliced carrot (1 large)
1/2 cup dried cranberries
1/4 teaspoon ground cinnamon
2 teaspoons snipped fresh sage
1 teaspoon snipped fresh thyme
6 tablespoons chopped pecans, toasted (optional)
directions
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. Toss squash and onion with 1 tablespoon of the oil in the prepared baking pan. Roast, uncovered, for 20 to 25 minutes or until squash is tender and lightly browned, gently tossing once. Remove from oven.
Meanwhile, in a 4-quart Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add turkey pieces. Cook and stir to brown turkey on all sides. Carefully add broth, carrot, cranberries, and cinnamon to pan. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until turkey is done and carrot is tender. Stir in roasted squash mixture, sage, and thyme. Heat through.
To serve, ladle soup into bowls. If desired, garnish individual servings with toasted pecans.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 203, Fat, total (g) 5, chol. (mg) 33, sat. fat (g) 1, carb. (g) 23, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 12, pro. (g) 17, vit. A (IU) 9766.64, vit. C (mg) 20.08, Thiamin (mg) 0.1, Riboflavin (mg) 0.05, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 588, Potassium (mg) 485, calcium (mg) 60.58, iron (mg) 1.62, Fruit () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Mark as Free Exchange () 0, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, August 18 2015
A pinch of ground red pepper and bottled barbecue sauce bestow Cajun spice on deviled eggs.
ingredients
12 hard-cooked eggs
1/3 cup mayonnaise
2 tablespoons bottled barbecue sauce
2 tablespoons sweet pickle relish
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch ground red pepper (cayenne)
Parsley sprigs, for garnish
directions
Peel and halve eggs lengthwise. Remove yolks; set 1 yolk aside and place other 11 yolks in a small bowl.
Coarsely mash yolks in bowl. Add mayonnaise, barbecue sauce, pickle relish, salt, black pepper and red pepper; stir well to combine.
Spoon or pipe yolk mixture into hollow in egg whites, dividing evenly. Press remaining yolk half through strainer, or grate on fine side of cheese grater. Sprinkle over eggs. Top with parsley.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 127, Fat, total (g) 10, chol. (mg) 216, sat. fat (g) 2, carb. (g) 2, fiber (g) 0, pro. (g) 6, sodium (mg) 233, Percent Daily Values are based on a 2,000 calorie diet
Monday, August 17 2015
ingredients
1 1/2 pounds medium-size shrimp
1 cantaloupe (about 2-1/2 pounds), peeled, seeded and cut into 3/4-inch chunks
1 small red onion, thinly sliced
1 jalapeno pepper, cored, seeded and finely chopped
Dressing:
1/4 cup cider vinegar
3 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon black pepper
2 dashes liquid hot-pepper sauce
1/4 cup vegetable oil
1 medium-size semifirm avocado, peeled, pitted and cut into chunks (see photos 1 through 4, below)
directions
Slice shrimp lengthwise in half. Combine shrimp, cantaloupe, red onion and jalapeno in large bowl, tossing to mix evenly.
To make dressing:
Whisk together cider vinegar, lime juice, chili powder, salt, black pepper and hot sauce in small bowl. Whisk in oil in thin stream until well blended.
Add the vinegar dressing to the shrimp mixture; toss to mix. Gently stir in the avocado, being careful not to mash. Chill the salad if desired. Serve in hollowed-out cantaloupe halves if you wish.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 248, Fat, total (g) 15, chol. (mg) 135, sat. fat (g) 2, carb. (g) 13, fiber (g) 3, pro. (g) 16, sodium (mg) 349, Percent Daily Values are based on a 2,000 calorie diet
Sunday, August 16 2015
Canned clams and hot cherry peppers tossed with pasta and asparagus make a flavor-packed 20-minute dinner.
ingredients
1 pound rigatoni
1 bunch asparagus, ends snapped off and cut into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, finely chopped
3 cans (6-1/2 ounces each) clams, drained and 1/2 cup clam juice reserved
2 tablespoons lemon juice
4 jarred hot cherry peppers, seeded and thinly sliced
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup Italian parsley, chopped
directions
Bring a large pot of lightly salted water to boil over high heat. Cook pasta following package directions. Add asparagus during last 4 minutes of cooking. Drain.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes, until just starting to color, stirring so that garlic does not burn.
Add clam juice and cook 1 minute. Stir in drained clams, lemon juice, cherry peppers and salt. Cook 1 minute or until heated through. Stir in butter and parsley.
Toss the pasta and asparagus with the sauce. Drizzle with additional olive oil if desired. Serve immediately.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 421, Fat, total (g) 15, chol. (mg) 13, sat. fat (g) 4, carb. (g) 61, fiber (g) 5, pro. (g) 12, sodium (mg) 403, Percent Daily Values are based on a 2,000 calorie diet
Saturday, August 15 2015
ingredients
3 tablespoons low-sodium soy sauce
5 teaspoons mirin
2 tablespoons grated fresh ginger
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon cornstarch
4 tuna steaks, about 4 ounces each (3/4 to 1 inch thick)
6 baby bok choy (about 1-1/2 pounds), halved lengthwise, washed and large leaves removed
directions
Combine 1/4 cup water, 2 tablespoons of the soy sauce, the mirin, ginger, sugar and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir together remaining tablespoon soy sauce and cornstarch, then stir into saucepan. Cook for 3 minutes over medium heat or until thickened. Divide sauce into two separate bowls, 5 tablespoons in one bowl and 3 tablespoons in the other.
Prepare grill with medium-hot coals or heat gas grill to medium-high. Brush cut-side of bok choy with about half of the 5 tablespoons of sauce and place cut-side down on grill. Cook for 4 to 5 minutes per side, brushing often with sauce.
Meanwhile, place tuna on grill and brush with about half of the 3 tablespoons of sauce from second bowl. Cook about 4 minutes per side, constantly brushing with sauce. Remove bok choy and tuna from grill and serve immediately.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 238, Fat, total (g) 6, chol. (mg) 43, sat. fat (g) 1, carb. (g) 14, fiber (g) 2, pro. (g) 30, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet
Friday, August 14 2015
A dash of chili powder gives this tomato soup, meatball and pasta soup just a hint of spiciness.
ingredients
1 pound ground beef
1/4 cup water
1 teaspoon salt
Pepper
2 tablespoons all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 teaspoon chili powder
1/3 cup broken spaghetti
4 cups canned tomato juice
directions
Combine beef, water, salt, and pepper; mix thoroughly and form into small balls. Dip in flour. Brown in small amount of fat.* Add remaining ingredients. Simmer 30 to 35 minutes. Season to taste.**
Tip
*Tip:
After testing, we suggest using a 4- to 6-quart Dutch oven and browning the meatballs in 1 1/2 teaspoons olive oil. Before you add the remaining ingredients, remove the meatballs and drain off fat, reserving 1 tablespoon drippings in the dutch oven. Cook the onion and celery in the reserved drippings until tender, then return meatballs to the Dutch oven.
Tip
**Tip:
If desired, serve with grated Parmesan cheese.
Tip
Winner Info:
Leona Laabs Plymouth, WI March 1945 Soup
NUTRITION INFORMATION
Per Serving: cal. (kcal) 261, Fat, total (g) 15, chol. (mg) 54, sat. fat (g) 6, carb. (g) 16, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 16, vit. A (IU) 934.08, vit. C (mg) 32.14, Thiamin (mg) 0.19, Riboflavin (mg) 0.22, Niacin (mg) 4.92, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 64.92, Cobalamin (Vit. B12) (µg) 1.62, sodium (mg) 896, Potassium (mg) 681, calcium (mg) 46, iron (mg) 2.62, Percent Da
Thursday, August 13 2015
Mashed potatoes with bits of scallion are a tasty side dish to serve with the grilled pork chops and tomatoes.
ingredients
4 boneless center cut pork chops (1-1/4 pounds total)
1/2 tablespoon reduced-calorie vinaigrette dressing
1 1/2 teaspoons Montreal seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
4 plum tomatoes, halved lengthwise
4 cups cooked potato
3/4 cup skim milk
2 tablespoons butter, cut in pieces
2 scallions, finely chopped
directions
Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 424, Fat, total (g) 18, chol. (mg) 90, sat. fat (g) 8, carb. (g) 33, fiber (g) 3, pro. (g) 31, sodium (mg) 961, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, August 12 2015
Use half of the apricot and Dijon sauce to brush on the pork tenderloin meal during grilling and the remainder to pass with the meat. Grilled onions and peas are tossed with couscous for a tasty side dish.
ingredients
1/2 cup apricot preserves
1 tablespoon grainy Dijon mustard
2 tablespoons ketchup
1 medium red onion
1 large pork tenderloin (1-1/4 pounds)
1 1/2 cups chicken broth
1 teaspoon hot pepper flakes
1 5.8ounce box plain couscous
1 cup frozen peas, thawed
directions
Stir 1/3 cup of the preserves with the mustard and ketchup. Cut onion into 1/2-inch-thick pieces. Place toothpicks through slices . Microwave on HIGH for 3 minutes.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Brush onion slices lightly with some of the flavored preserve mixture. Grill onion 3 minutes, turn and grill 2 more minutes or until lightly browned. Remove and set aside.
Grill pork 25 minutes, turning occasionally. Remove half of the flavored preserve mixture to a small bowl and set aside. Brush pork with the remaining mixture. Grill 5 to 8 more minutes, turning often, until an instant-read thermometer registers 155 degrees F.
While the pork cooks, place broth and hot pepper flakes in small saucepan; bring to a boil. Stir in couscous, peas and remaining apricot preserves (about 3 tablespoons); cover and remove from heat. Let stand 5 minutes.
To serve, chop onion and stir into couscous. Slice pork and serve with couscous and reserved flavored preserve mixture.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 495, Fat, total (g) 7, chol. (mg) 94, sat. fat (g) 2, carb. (g) 52, fiber (g) 5, pro. (g) 38, sodium (mg) 683, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, August 11 2015
ingredients
1 cup beef broth
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon red pepper flakes
2 tablespoons vegetable oil
1 1/4 pounds lean beef flank steak, cut into 1/4-inch slices against the grain
1/4 teaspoon salt
1/2 large onion, sliced
1 head broccoli, cut into florets (about 6 cups)
1/2 pound thin green beans, trimmed
1 cup shredded carrot
1/2 cup sliced almonds
3 cups cooked brown rice
directions
In a small bowl, whisk together broth, soy sauce, vinegar, cornstarch, five-spice powder and red pepper flakes. Set aside.
Heat 1 tbsp of the oil in a large nonstick skillet or wok. Season flank steak with salt and stir-fry for 3 minutes. Remove to a plate. Add remaining 1 tbsp oil; add onion, broccoli, green beans and carrot. Stir-fry 8 minutes or until crisp-tender. Add 1/4 cup water during last 2 minutes of cooking time and cover.
Add broth and soy sauce mixture; bring to a boil and cook 1 minute, until thickened. Stir in beef and any accumulated juices and heat through.
Sprinkle with almonds and serve immediately over cooked brown rice.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 388, Fat, total (g) 15, chol. (mg) 31, sat. fat (g) 3, carb. (g) 35, fiber (g) 6, pro. (g) 29, sodium (mg) 556, Percent Daily Values are based on a 2,000 calorie diet
Monday, August 10 2015
ingredients
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound tilapia filets, cut into 2-inch thick strips
2 tablespoons olive oil
1/2 cup rinsed and drained reduced-sodium black beans
8 6 inches corn tortillas
1 avocado
Juice of 1 lime
Fresh salsa
directions
In a shallow dish combine the chili powder, cumin, salt and pepper. Dredge the fish in the spice rub.
In a large nonstick skillet heat the oil over medium heat. Add the fish and cook until fish flakes easily with a fork, about 3 minutes per side. Heat the beans and tortillas. Set aside.
In a small bowl mash the avocado. Stir in half the lime juice. Toss the shredded cabbage with remaining lime juice. Layer each tortilla with fish, black beans, cabbage, salsa, and a dollop of the avocado.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 327, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 25, fiber (g) 6, sugar (g) 2, pro. (g) 27, sodium (mg) 314, calcium (mg) 66, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Sunday, August 09 2015
ingredients
1 tablespoon chili powder
1 tablespoon packed brown sugar
1 teaspoon smoked paprika
1/2 teaspoon salt
2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
8 ounces Brussels sprouts, halved if large
1 pound fingerling potatoes, halved lengthwise
3 tablespoons olive oil
2 medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
Finely shredded orange peel
directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine chili powder, brown sugar, smoked paprika, and salt. Pat chicken dry with paper towels. Rub spice mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts and potatoes to pan. Drizzle chicken and vegetables with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring vegetables once.
Add apples to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until chicken breast registers 165 degrees F in the thickest part and legs and thighs register at least 170 degrees F and vegetables are tender. Garnish with orange peel.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 664, Fat, total (g) 39, chol. (mg) 144, sat. fat (g) 10, carb. (g) 40, Monounsaturated fat (g) 19, Polyunsaturated fat (g) 7, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 16, pro. (g) 40, vit. A (IU) 1545.26, vit. C (mg) 66.23, Thiamin (mg) 0.26, Riboflavin (mg) 0.35, Niacin (mg) 12.52, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 65.95, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 465, Potassium (mg) 1127, calcium (mg) 71, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
Saturday, August 08 2015
ingredients
1 tablespoon chili powder
1 tablespoon packed brown sugar
1 teaspoon smoked paprika
1/2 teaspoon salt
2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
8 ounces Brussels sprouts, halved if large
1 pound fingerling potatoes, halved lengthwise
3 tablespoons olive oil
2 medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
Finely shredded orange peel
directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine chili powder, brown sugar, smoked paprika, and salt. Pat chicken dry with paper towels. Rub spice mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts and potatoes to pan. Drizzle chicken and vegetables with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring vegetables once.
Add apples to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until chicken breast registers 165 degrees F in the thickest part and legs and thighs register at least 170 degrees F and vegetables are tender. Garnish with orange peel.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 664, Fat, total (g) 39, chol. (mg) 144, sat. fat (g) 10, carb. (g) 40, Monounsaturated fat (g) 19, Polyunsaturated fat (g) 7, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 16, pro. (g) 40, vit. A (IU) 1545.26, vit. C (mg) 66.23, Thiamin (mg) 0.26, Riboflavin (mg) 0.35, Niacin (mg) 12.52, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 65.95, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 465, Potassium (mg) 1127, calcium (mg) 71, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
Friday, August 07 2015
This classic side dish is a best-loved vegetable casserole and it often appears on Thanksgiving menus. You can make it with either fresh or frozen corn kernels.
ingredients
2 cups corn kernels, fresh or frozen
1 14 3/4ounce can creamed corn
1 8 ounce container French onion sour cream dip
1 egg, lightly beaten
1 8 1/2ounce box corn muffin mix
1/4 cup (1/2 stick) butter or margarine, melted
1 4 ounce jar sliced sweet red pimientos, drained and chopped
1/4 teaspoon ground red pepper
3/4 teaspoon salt
1/4 teaspoon black pepper
directions
Heat oven to 350 degrees F. Coat deep 8-cup casserole with vegetable-oil cooking spray.
Mix together corn kernels, creamed corn, onion sour cream dip, egg, corn muffin mix and butter in large bowl. Fold in pimientos, red pepper, salt and black pepper. Scrape into casserole.
Bake in 350 degree F oven 90 minutes or until set and lightly golden. Serve immediately. Makes 12 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 206, Fat, total (g) 10, chol. (mg) 58, sat. fat (g) 5, carb. (g) 26, fiber (g) 2, pro. (g) 4, sodium (mg) 579, Percent Daily Values are based on a 2,000 calorie diet
Thursday, August 06 2015
Salads are an integral part of most meals. Fresh veggies and crisp greens provide balance to rich foods like mac and cheese, while creamy mayonnaise-based salads and slaws give great contrast to roasted and barbecued meats. Lunchtime calls out for some of your favorite salad recipes: potato salad, chicken salad, pasta salad, macaroni salad, egg salad - wouldn't your life be bleak without them? Consider learning to make your own salad dressings instead of defaulting to store-bought bottles - it's not only cheaper, but much more flavorful. Most, including basic vinaigrette, take only minutes to put together.
ingredients
1 pound carrots, peeled and chopped (3 cups)
1 tablespoon olive oil
1 6 ounce carton plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon snipped fresh thyme
1 tablespoon water
1 tablespoon harissa paste
1/2 teaspoon kosher salt
2 cups chopped cooked chicken
2 stalks celery, thinly sliced (1 cup)
1/4 cup sliced almonds, toasted
1/4 cup golden raisins
16 slices wheat sandwich bread, toasted
8 leaves butterhead lettuce
directions
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil. Add carrots to the prepared pan, drizzle with olive oil and toss to coat. Roast, uncovered, 20 minutes or until tender; set aside to cool.
In a large bowl stir together the yogurt, lemon juice, thyme, water, harissa paste, and salt. Add the carrots, chicken, celery, almonds, and raisins; stir to coat evenly.
Serve chicken salad mixture on toasted bread with lettuce.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 291, Fat, total (g) 8, chol. (mg) 32, sat. fat (g) 2, carb. (g) 37, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 10, pro. (g) 19, vit. A (IU) 9873.66, vit. C (mg) 7.09, Thiamin (mg) 0.31, Riboflavin (mg) 0.28, Niacin (mg) 6.96, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 66.94, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 481, Potassium (mg) 466, calcium (mg) 130, iron (mg) 2.75, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, August 05 2015
ingredients
4 tablespoons balsamic vinegar
1 minced garlic clove
1/4 cup chopped basil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons olive oil
2 romaine hearts, washed and chopped into 1/2-inch slices
2 large sweet red peppers, seeded and cut into 4 quarters
4 ears corn, shucked and silks removed
1 large red onion
directions
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
In small bowl, whisk together balsamic vinegar, garlic, basil, salt and pepper. Slowly whisk in olive oil; set aside. Place romaine in a large serving bowl.
Place peppers on grill and cover; grill for about 6 to 7 minutes per side or until skin is starting to turn black. Remove from grill and cut into 1/2-inch pieces; add to romaine in bowl.
Grill corn 10 minutes, turning, or until tender and beginning to brown. Remove corn from grill. Cut kernels from cob; add corn to romaine. Starting at root end, cut red onion into 1/2-inch-thick slices and secure with toothpicks to keep rings from separating. Grill slices 5 minutes per side, turning once. Remove and cut into 1/2-inch pieces; add to romaine mixture.
Toss salad with prepared dressing and serve immediately.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 172, Fat, total (g) 10, chol. (mg) 0, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 4, sodium (mg) 100, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, August 04 2015
ingredients
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2 tablespoons fat-free milk
1/2 cup fine dry bread crumbs
1/2 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
2 cloves garlic, minced
1 1/2 pounds 95 percent lean ground beef
1/2 cup crumbled reduced-fat feta cheese (2 ounces)
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 cup bottled pizza or pasta sauce
Romaine leaves, julienne carrots, and cucumber slices (optional)
Red wine vinaigrette (optional)
directions
In a large bowl combine egg product and milk; beat with a fork. Stir in bread crumbs, oregano, pepper, and garlic. Add ground beef, feta cheese, and dried tomatoes; mix well. Shape meat mixture into a 6-inch round loaf.
Tear off an 18-inch-square sheet of heavy foil. Cut into thirds. Fold each piece into thirds lengthwise. Crisscross strips and place meat loaf in center of foil strips. Bringing up strips, transfer loaf and foil to a 3 1/2- or 4-quart slow cooker (leave foil strips under loaf). Press loaf away from side of cooker. Fold strips down, leaving loaf exposed. Spread pizza sauce over loaf.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Using foil strips, carefully lift meat loaf from cooker. Discard foil strips. If desired, combine romaine, carrots, and cucumbers; top with vinaigrette. Serve salad with meat loaf.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 238, Fat, total (g) 9, chol. (mg) 74, sat. fat (g) 4, carb. (g) 10, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 29, vit. A (IU) 291.54, vit. C (mg) 5.9, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.68, sodium (mg) 324, Potassium (mg) 569, calcium (mg) 80.77, iron (mg) 3.6, Starch () 0.5, Lean Meat () 4, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Monday, August 03 2015
ingredients
3 cups shredded cooked chicken (about 1 pound)
3/4 cup seedless red grapes, quartered
1/2 cup finely chopped red onion (1 medium)
1/4 cup finely chopped radishes or daikon
1/4 cup shredded coconut
1 5 ounce carton pina colada or pineapple low-fat yogurt
1/3 cup mango chutney, snipped
1 tablespoon curry powder
1/2 cup dry roasted cashews, coarsely chopped
1 cup fresh basil leaves
12 slices whole grain bread, toasted
directions
In a large bowl combine chicken, grapes, red onion, radishes, and coconut; set aside.
For dressing, in a small bowl combine yogurt, chutney, and curry powder. Stir dressing into chicken mixture. If desired, cover and chill for up to 24 hours.
Stir cashews into chicken mixture. Divide basil leaves among 6 of the toasted bread slices. Spread chicken mixture over basil; top with the remaining 6 toasted bread slices.
Tip
Winner Info:
Casey Galloway Columbia, MO Picnic Sandwiches June 2009
NUTRITION INFORMATION
Per Serving: cal. (kcal) 410, Fat, total (g) 14, chol. (mg) 63, sat. fat (g) 4, carb. (g) 41, fiber (g) 5, pro. (g) 30, sodium (mg) 501, Percent Daily Values are based on a 2,000 calorie diet
Sunday, August 02 2015
A combination of frozen and dried cherries make this fruit pie possible any day of the year. Feel free to substitute fresh for frozen when available!
ingredients
Flaky Pastry
3 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons salt
3/4 cup shortening
1/3 cup chilled butter, cut into chunks
2/3 - 1 cup ice water
Double Cherry Filling
5 cups frozen pitted tart red cherries (2 12-oz, packages)
3/4 cup dried tart red cherries
1 cup granulated sugar
1 cup corn flakes
1 teaspoon finely shredded lemon peel
1 egg white
1 tablespoon water
directions
For Flaky Pastry
In a large mixing bowl combine the flour, the 2 Tbsp. sugar, and salt. Using a pastry blender, cut in the shortening and butter until pieces resemble small peas.
Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss with a fork. Push moistened flour mixture to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide into 2 uneven balls; one ball should contain two-thirds of the pastry. Cover; set aside.
For Double Cherry Filling
In a large mixing bowl combine frozen cherries, dried cherries, 1 cup granulated sugar, the cornflakes, and lemon peel. Set aside.
Preheat oven to 350 degrees F. Place larger ball of pastry between two pieces of lightly floured waxed paper. Roll to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10x1-inch baking pan. Peel off waxed paper. Press pastry up sides of pan.
Spoon filling evenly over pastry. Roll remaining pastry to a 16x11-inch rectangle between 2 pieces of lightly floured waxed paper. Remove top sheet of waxed paper. Using a 3-inch heart-shape cutter, cut hearts out of pastry; set aside. Invert pastry over filling. In a small bowl whisk together egg white and 1 Tbsp. water. Brush pastry with egg white mixture.
Bake for 45 minutes or until golden brown. Cool completely in pan on wire rack.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 354, Fat, total (g) 14, chol. (mg) 10, sat. fat (g) 4, carb. (g) 54, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 28, pro. (g) 4, vit. A (IU) 476, vit. C (mg) 1.2, sodium (mg) 276, Potassium (mg) 60, calcium (mg) 10, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Saturday, August 01 2015
ingredients
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/8 teaspoon plus tsp salt
1/4 teaspoon black pepper
6 tablespoons olive oil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
6 metal skewers
1 pound small sweet peppers (such as Pero Farms)
8 ounces cremini mushrooms, woody stems removed and large ones cut in half
1 red onion, peeled and cut into thin wedges
Oregano and thyme sprigs for garnish
directions
In a small bowl, whisk together vinegar, mustard, tsp of the salt and tsp of the black pepper. Gradually drizzle in oil, whisking constantly until mixture emulsifies; add oregano and thyme. Set aside.
Thread skewers, using about 4 peppers, alternating with 4 pieces of onion and 4 mushrooms, for each. Brush generously with dressing.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Grill skewers for about 5 minutes, turn and brush with additional dressing. Grill for 5 additional minutes or until vegetables are crisp-tender.
Remove to a serving platter and season with remaining tsp salt and tsp pepper. Garnish with oregano and thyme sprigs.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 158, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 2, carb. (g) 8, fiber (g) 3, pro. (g) 2, sodium (mg) 172, Percent Daily Values are based on a 2,000 calorie diet
Friday, July 31 2015
These elegant tarts make an impressive dessert but are easy enough for a beginning baker. Thinly sliced pears are arranged on circles of pie pastry and baked.
ingredients
Crust:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter
8 - 9 tablespoons ice water
Topping:
4 Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2 cup plus 2 teaspoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
directions
Crust:
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1?4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Topping:
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 237, Fat, total (g) 10, chol. (mg) 26, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 3, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet
Thursday, July 30 2015
ingredients
1 1/2 pounds strawberries, washed, hulled and sliced
7 tablespoons sugar
2 teaspoons grated lemon peel
2 1/2 cups biscuit mix (such as Bisquick)
2/3 cup plus 1 tablespoon milk
1 cup heavy cream
directions
Heat oven to 450 degrees F.
Stir strawberries and 2 tablespoons of the sugar in a small bowl; set aside.
In a second small bowl, combine lemon peel and 3 tablespoons of the sugar and stir until blended; set aside.
In large bowl, stir together biscuit mix and 2/3 cup of the milk until a soft dough forms. Turn out onto a well-floured surface. Roll into an 18 x 8-inch rectangle, about 1/4 inch thick. Brush with remaining 1 tablespoon milk, then sprinkle with lemon-sugar mixture. Roll up, starting at a short end. Cut into 8 slices, each about 1 inch thick.
Place slices on baking sheet, reshaping to flatten slightly. Bake at 450 degrees F for 9 to 10 minutes or until golden.
While biscuits cool, beat heavy cream and remaining 2 tablespoons sugar in a medium-size bowl with an electric mixer on high until stiff peaks form.
Split biscuits in half horizontally. For each serving, place one biscuit bottom on plate and spoon a scant 1/4 cup strawberries over top; dollop 2 tablespoons whipped cream over strawberry slices. Cover with biscuit top and repeat with another layer of strawberries and whipped cream.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 334, Fat, total (g) 17, chol. (mg) 44, sat. fat (g) 9, carb. (g) 43, fiber (g) 3, pro. (g) 5, sodium (mg) 495, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, July 29 2015
ingredients
Filling:
3 cups 1/2-inch-thick slices of pitted, peeled ripe peaches (1-1/2 pounds, about 5 peaches)
1 cup fresh raspberries
2 tablespoons fresh lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter, melted
Topping:
2/3 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup regular or low-fat sour cream
1 tablespoon milk
1 tablespoon granulated sugar
Vanilla ice cream (optional)
directions
Heat oven to 375 degrees F. Butter 9 x 9 x 2-inch square baking dish or other shallow 2-1/2-quart baking dish.
Filling:
Mix together peaches, raspberries and lemon juice in a large bowl. Stir together sugar and cornstarch in a small bowl. Add to the berry mixture; toss together to mix well. Pour into prepared pan. Drizzle evenly with the melted butter.
Topping:
Stir together flour, sugar, baking powder and salt in a large bowl. Stir together melted butter and sour cream in a small bowl. Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
Roll the dough out on lightly floured surface to 1/3-inch thickness. Cut out pieces with 2-1/2-inch round cookie cutter or other desired shape. Arrange cutouts evenly over fruit. Brush cutouts with milk. Sprinkle with sugar.
Bake in 375 degree F oven for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.
Serve with ice cream if desired. Makes 8 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 228, Fat, total (g) 8, chol. (mg) 19, sat. fat (g) 5, carb. (g) 40, fiber (g) 2, pro. (g) 2, sodium (mg) 87, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, July 28 2015
ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1/2 cup sugar
4 teaspoons cornstarch
1/3 cup water
3 cups fresh or frozen unsweetened sliced, peeled peaches
2 cups fresh or frozen unsweetened pitted tart red cherries
1/3 cup plain fat-free yogurt
1/4 cup refrigerated or frozen egg product, thawed
directions
For topping, in a small bowl stir together the flour, the 2 tablespoons sugar, the baking powder, and the nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; set aside.
For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in the water. Add the peach slices and cherries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.
Stir together the yogurt and egg product. Add yogurt mixture to topping mixture, stirring just until moistened.
Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop the topping from a spoon into 8 mounds onto hot filling.
Bake in a 400 degree F oven about 20 minutes or until a wooden toothpick inserted into the topping comes out clean. Serve warm. Makes 8 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 203, Fat, total (g) 3, chol. (mg) 8, sat. fat (g) 2, carb. (g) 41, fiber (g) 2, pro. (g) 4, vit. A (IU) 874.62, vit. C (mg) 7.09, sodium (mg) 128, calcium (mg) 80.77, iron (mg) 1.08, Fruit () 1.5, Starch () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Monday, July 27 2015
ingredients
1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/2 pounds total), cut crosswise into 1/2-inch slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1 10 ounce bottle mango chutney
1 teaspoon prepared mustard
1 tablespoon cornstarch
1/2 cup mango-orange juice
1 8 ounce package frozen green beans and almonds, thawed
1 fresh ripe mango, peeled, pit removed and thinly sliced
directions
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper.
Add chicken to skillet and cook for about 6 minutes, stirring occasionally, until browned and no longer pink. Remove chicken to a plate, cover loosely and keep warm.
Add chutney and mustard to skillet. Stir cornstarch into mango-orange juice until dissolved; add to skillet. Stir to combine. Simmer on medium-low for 2 minutes, stirring occasionally.
Place chicken and string beans into skillet, reserving the toasted almonds. Cook 2 minutes until heated through.
To serve, sprinkle nuts on top and garnish with sliced mango.
Serving suggestion:
brown rice.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 420, Fat, total (g) 8, chol. (mg) 99, sat. fat (g) 1, carb. (g) 47, fiber (g) 4, pro. (g) 42, sodium (mg) 692, Percent Daily Values are based on a 2,000 calorie diet
Sunday, July 26 2015
ingredients
3/4 cup dried orzo pasta (rosamarina)
12 ounces fresh green beans, trimmed and cut into 2-inch pieces
1 10 ounce package frozen shelled sweet soybeans (edamame)
1 cup grape tomatoes, halved
2/3 cup chopped seedless cucumber
1/2 cup crumbled feta cheese (2 ounces)
1/4 cup pitted Kalamata olives, halved
1/4 cup chopped red onion
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons snipped fresh Italian (flat-leaf) parsley
2 teaspoons snipped fresh oregano
2 teaspoons country Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
directions
In a large saucepan cook pasta according to package directions, adding green beans and edamame for the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
In a large bowl combine pasta mixture, tomatoes, cucumber, cheese, olives, red onion, vinegar, oil, parsley, oregano, mustard, salt, and pepper. Cover and marinate at room temperature for 15 minutes. Chill until ready to serve.
Tip
To Serve Salad on Grilled Eggplant:
Trim 1 large eggplant and cut crosswise into eight 3/4-inch slices. Coat both sides with olive oil cooking spray and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. For a charcoal or gas grill, place eggplant on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until tender, turning once halfway through grilling. Divide grilled eggplant slices among dinner plates. Spoon the pasta mixture on top of eggplant.
Nutrition analysis per serving: 215 calories, 9 g protein, 27 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 7 g fiber, 7 g total sugar, 13% Vitamin A, 25% Vitamin C, 482 mg sodium, 11% calcium, 13% iron
Tip
To Serve Salad with Pita Chips:
Divide the pasta mixture among small salad bowls. Serve with one 1 1/2-ounce package unsalted pita chips.
Nutrition analysis per serving: 212 calories, 9 g protein, 25 g carbohydrate, 9 g total fat (2 g sat. fat), 8 mg cholesterol, 4 g fiber, 4 g total sugar, 13% Vitamin A, 21% Vitamin C, 385 mg sodium, 10% calcium, 13% iron
Tip
icon
vegetarian, lower carb
NUTRITION INFORMATION
Per Serving: cal. (kcal) 187, Fat, total (g) 8, chol. (mg) 8, sat. fat (g) 2, carb. (g) 21, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 8, vit. A (IU) 626.05, vit. C (mg) 12.8, Thiamin (mg) 0.28, Riboflavin (mg) 0.26, Niacin (mg) 2.04, Pyridoxine (Vit. B6) (mg) 0.19, Folate (µg) 172.04, Cobalamin (Vit. B12) (µg) 0.16, sodium (mg) 334, Potassium (mg) 384, calcium (mg) 97, iron (mg) 2.06, Percent Daily Values are based on a 2,000 calorie diet
Saturday, July 25 2015
ingredients
1 16 ounce can peach slices (juice-pack), drained
1 16 ounce can pear halves (juice-pack), drained and cut up
1 teaspoon grated fresh gingerroot
1/2 cup finely crushed gingersnaps
1/2 cup quick-cooking rolled oats
2 tablespoons brown sugar
directions
In an 8-inch quiche dish or 8x1-1/2-inch round baking pan place the peaches, pears, and gingerroot. Toss to mix.
In a small mixing bowl stir together the gingersnaps, oats, and brown sugar. Sprinkle evenly over fruit. Bake in a 425 degree F oven for 15 to 20 minutes or until heated through. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 138, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 1, carb. (g) 32, fiber (g) 2, pro. (g) 2, sodium (mg) 48, Percent Daily Values are based on a 2,000 calorie diet
Friday, July 24 2015
Mashed potatoes with bits of scallion are a tasty side dish to serve with the grilled pork chops and tomatoes.
ingredients
4 boneless center cut pork chops (1-1/4 pounds total)
1/2 tablespoon reduced-calorie vinaigrette dressing
1 1/2 teaspoons Montreal seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
4 plum tomatoes, halved lengthwise
4 cups cooked potato
3/4 cup skim milk
2 tablespoons butter, cut in pieces
2 scallions, finely chopped
directions
Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 424, Fat, total (g) 18, chol. (mg) 90, sat. fat (g) 8, carb. (g) 33, fiber (g) 3, pro. (g) 31, sodium (mg) 961, Percent Daily Values are based on a 2,000 calorie diet
Thursday, July 23 2015
ingredients
1 1/4 pounds red, white and blue-skinned small potatoes
2 ribs celery, sliced
1/2 red onion, chopped
2 scallions, sliced
3 tablespoons canola oil
3 tablespoons white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 teaspoons beau monde seasoning (such as Spice Islands)
1 pound flank steak
directions
Place potatoes in a medium saucepan and cover with lightly salted water. Bring to a boil; simmer for 15 to 20 minutes or until tender. Drain and quarter potatoes; place in a large bowl. Stir in celery, red onion and scallions.
In a small bowl, whisk together oil, vinegar, sugar salt and pepper. Gently fold into potato mixture and cover with plastic wrap.
Heat broiler. Rub beau monde seasoning on both sides of steak. Broil for 3 minutes per side or until internal temperature reaches 135 degrees . Allow to rest 5 minutes before thinly slicing against the grain.
Serve sliced steak with warm potato salad.
Tip
Make your own seasoning mixture: Combine 1 tbsp each celery salt, black pepper and onion powder.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 356, Fat, total (g) 17, chol. (mg) 37, sat. fat (g) 3, carb. (g) 21, fiber (g) 3, pro. (g) 28, sodium (mg) 799, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, July 22 2015
Black-eyed peas, which actually are beans, make this classic Southern salad a vegetarian meal.
ingredients
2 cups cooked black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
1 1/2 cups chopped, peeled tomatoes (about 2 tomatoes)
1 cup cooked corn
1/4 cup thinly sliced green onion
1 medium jalapeno pepper, seeded and finely chopped
1/3 cup salad oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 tablespoon Dijon-style mustard
1/4 teaspoon pepper
Collard greens (optional)
directions
In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper. Cover and chill for at least 4 hours or up to 24 hours.
For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard, and pepper. Cover and shake well. Chill dressing for 4 to 24 hours.
Just before serving, shake dressing well; pour dressing over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 236, Fat, total (g) 13, chol. (mg) 0, sat. fat (g) 2, carb. (g) 24, pro. (g) 7, sodium (mg) 368, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, July 21 2015
ingredients
1/4 cup cider vinegar and 1/4 cup balsamic vinegar
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
1 teaspoon Italian seasoning
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dry mustard
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Fried Onions:
1 cup all-purpose flour
4 tablespoons Cajun seasoning
1 large red onion, trimmed
4 cups canola oil
Salad:
3/4 pound boneless, skinless chicken breasts
1/2 cup bottled barbecue sauce
1 pound romaine lettuce, cut into 2-inch pieces
1/2 of a medium-size cucumber
1 Roma tomato, sliced
6 button mushrooms (about 1/4 pound)
2 ounces mozzarella, shredded (about 1/2 cup)
1/2 cup ricotta cheese, thinned with milk
1 tablespoon grated Parmesan cheese
4 pepperoncini in brine, drained
directions
Prepare Dressing:
In a small bowl, whisk together both vinegars, the garlic, parsley, Italian seasoning, Dijon mustard and dry mustard. While whisking, add oil in a thin stream. Whisk in salt and pepper and set aside.
Fried Onions:
In a large bowl, combine flour and Cajun seasoning. Peel off tough outer skin from onion and thinly slice onion. Add slices to bowl and toss to coat. Heat oil in a medium-size saucepan to 365 degrees on a deep-fat thermometer. Add onion in batches (about 3/4 cup per batch), being careful that oil doesnt overflow. Cook onion about 1 minute, then transfer to paper towellined tray to cool. Repeat with all the onion (about 4 batches total).
Salad:
Grill or broil chicken breasts, turning once, until cooked through, about 12 minutes. Heat barbecue sauce in microwave, about 30 seconds. Cut chicken into 1/2-inch pieces and stir into barbecue sauce.
Place romaine, cucumber, tomato and mushrooms on a large cutting board (or you can work in batches). Chop vegetables until they are 1- to 1-1/2-inch pieces. Place lettuce mixture in center of large platter and toss with 2/3 cup of the Balsamic Dressing (reserve remainder for another use). Top with fried onions and mozzarella cheese. Drizzle with ricotta cheese and Parmesan. Spoon barbecue chicken around edge of platter. Garnish with pepperoncini and serve.
Monday, July 20 2015
Quick and easy dinners take the stress off of your typically busy day. Browse our hundreds of ideas for quick and easy meals, from chicken and beef to vegetarian meals, that you can have to table in a half-hour.
ingredients
2 tablespoons molasses
2 tablespoons spicy brown mustard
8 thin boneless, skinless chicken breast halves (1/4 inch thick, 1-1/2 pounds total)
4 teaspoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
4 slices baked ham (2 ounces total)
4 slices Fontina cheese (2 ounces total)
directions
Whisk molasses, mustard in cup; divide in half in 2 cups.
Brush chicken all over with 2 teaspoons oil; sprinkle with salt and pepper.
Place 1 slice each of ham and cheese on each of 4 chicken pieces. Cover each with remaining chicken.
Heat remaining oil in large nonstick skillet over medium heat. Brush tops of sandwiched chicken with 1 tablespoon molasses mixture from first cup. Working in batches, place chicken, molasses side down, in skillet; cook, covered, 4 minutes. Uncover; brush tops with remaining molasses mixture from first cup. Turn chicken over; saute, uncovered, 5 minutes (170 degrees F). Brush tops with 1 tablespoon molasses mixture from second cup. Remove to platter, molasses side down. Brush tops with remaining molasses mixture from second cup.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 326, Fat, total (g) 14, chol. (mg) 117, sat. fat (g) 4, carb. (g) 8, fiber (g) 0, pro. (g) 41, sodium (mg) 1048, Percent Daily Values are based on a 2,000 calorie diet
Sunday, July 19 2015
Made with half ground turkey and half ground beef, these peanut topped burgers take America's favorite sandwich in delicious new direction.
ingredients
2 tablespoons olive oil
2 large onions, chopped (3 cups)
6 tablespoons water, or as needed
3/4 pound ground beef
3/4 pound ground turkey
2 tablespoons soy sauce
1 1/2 teaspoons dark Asian sesame oil
3/4 cup finely chopped unsalted peanuts
6 Kaiser rolls, split and toasted*
Garnish (optional):
Sliced tomatoes, sliced cucumbers, pickles
directions
Heat 1 tablespoon oil in large nonstick skillet. Add onions; saute until golden brown, 10 minutes, adding 2 tablespoons water each time skillet seems dry. Scrape into large bowl.
Add beef, turkey, soy and sesame oil to onions. Shape into 6 patties, 4 inches in diameter. Spread nuts on waxed paper; press one side of each patty into peanuts.
In same skillet, heat 1 tablespoon oil. Working in batches if necessary, add burgers, peanut sides down, to skillet. Cook 5 minutes; turn over. Cook 5 to 7 minutes, until instant-read thermometer inserted in centers registers 165 degrees F.
Serve burgers on toasted rolls with tomato, cucumber and pickles.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 545, Fat, total (g) 29, chol. (mg) 79, sat. fat (g) 7, carb. (g) 38, fiber (g) 4, pro. (g) 33, sodium (mg) 689, Percent Daily Values are based on a 2,000 calorie diet
Saturday, July 18 2015
Mild fish and sweet scallops mingle with rice and corn in this quick and easy soup recipe. For extra flavor, pass lime wedges to squeeze over individual servings.
ingredients
1 14 1/2ounce can chicken broth
2/3 cup quick-cooking rice
1 10 ounce package frozen corn
1 1/2 cups bottled chunky salsa
1 pound skinned, mild-flavored fish fillets (such as haddock, cod or halibut), cut into 2-inch pieces
1/2 pound fresh baby scallops
Lime wedges, bread, for serving
directions
In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.
Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 326, Fat, total (g) 4, chol. (mg) 93, sat. fat (g) 1, carb. (g) 35, fiber (g) 4, pro. (g) 39, sodium (mg) 1032, Percent Daily Values are based on a 2,000 calorie diet
Friday, July 17 2015
Wheatberries, lentils, beets, spinach, salmon...it would be tough to pack more super foods into this salad!
ingredients
1 container (6 oz) plain fat-free yogurt (not Greek)
2 tablespoons white wine vinegar
1/3 cup chopped fresh dill
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ` black pepper
1 cup frozen fully cooked wheat berries (such as Stahlbush Island Farms)
1 cup cooked lentils (such as Melissa's)
1 pkg (8.8 oz) cooked beets (such as Love Beets), diced
8 cups chopped butter lettuce
8 cups baby spinach
1/2 cup chopped unsalted pistachios
1 can (6 oz) canned salmon (such as Wild Planet), drained (optional)
directions
In a large bowl, stir together yogurt, vinegar, dill, sugar, salt and pepper. Set aside.
Heat wheat berries in a microwave-safe bowl for 2 minutes; stir and heat 1 more minute, until thawed.
Toss wheat berries, lentils, beets, lettuce, spinach and pistachios in bowl with dressing. Gently fold in salmon, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 424, Fat, total (g) 10, chol. (mg) 20, sat. fat (g) 1, carb. (g) 64, fiber (g) 15, pro. (g) 33, sodium (mg) 765, Percent Daily Values are based on a 2,000 calorie diet
Thursday, July 16 2015
A mix of dried fruits and nuts, a splash of brandy, and warm spices make this pastry dessert simply divine. Cut it into diamonds, which is traditional for this Greek treat.
ingredients
1 1/4 cups sugar
1 cup water
3 1/4-inch slices fresh ginger
1/2 teaspoon finely shredded lemon peel
1/2 cup honey
2 tablespoons brandy or orange juice
1 tablespoon lemon juice
2 cups pistachios, finely chopped
1/2 cup snipped dried apricots
1/2 cup snipped dried cherries
1/4 cup sugar
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 1/2 cups butter, melted
1 16 ounce package frozen phyllo dough (9x14-inch sheets), thawed
directions
For syrup, in a medium saucepan stir together the 1-1/4 cups sugar, water, fresh ginger, and lemon peel. Bring to boiling; reduce heat. Simmer, uncovered, over medium heat for 30 minutes, stirring occasionally. Remove from heat. Stir in honey, brandy, and lemon juice. Strain to remove lemon peel and ginger. Let syrup cool to room temperature (do not refrigerate).
Preheat oven to 325 degrees F. For filling, in a large bowl combine pistachios, apricots, cherries, 1/4 cup sugar, ground ginger, and cardamom. Set aside.
Brush the bottom of a 3-quart rectangular baking dish with some of the melted butter. Unfold phyllo dough. With kitchen shears or a knife cut through the whole stack of phyllo dough sheets at one time to make a 13x9-inch rectangle. Discard extra pieces. Keep phyllo covered with plastic wrap, removing sheets as needed. One layer at a time, layer 10 phyllo sheets in the dish, generously brushing each sheet with melted butter. Sprinkle one-third of the filling on the phyllo layers. Repeat layering the phyllo sheets and filling twice.
Layer remaining phyllo sheets on the third layer of filling, brushing each sheet with butter before layering the next sheet. Drizzle any remaining butter on the top layer.
Use a sharp knife to make four straight cuts through all the layers the length of the dish to make five rows. Then make eight diagonal cuts through all the layers, making diamonds. (Do not remove the pieces from the dish). Bake 40 to 50 minutes or until golden brown. Slightly cool in the baking dish on a wire rack. Spoon syrup over hot baklava. Cool completely or let set overnight at room temperature before serving. Makes 35 servings.
Make Ahead Tip
Place baklava pieces between layers of waxed paper in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months. Thaw in the refrigerator.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 213, Fat, total (g) 12, chol. (mg) 21, sat. fat (g) 5, carb. (g) 26, fiber (g) 1, pro. (g) 3, sodium (mg) 137, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, July 15 2015
This is a fun side-dish recipe to serve at backyard barbecues. Grill the vegetables first and then assemble while the meat cooks.
ingredients
Dressing:
1/3 cup white-wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup extra-virgin olive oil
3 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Vegetables and Pasta:
2 sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2 medium zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1 medium summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1 large red onion, peeled and cut into 1/2-inch-thick wedges
3 medium tomatoes (about 1-1/2 pounds), cored and halved crosswise
1 pound linguine, cooked following package directions
1/4 cup firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2 pound fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, July 14 2015
ingredients
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon honey
1 8 inch baby watermelon (about 5 pounds) or 7 cups watermelon balls or cut-up watermelon
1/2 of a medium white peach, white nectarine, or yellow peach or nectarine, pitted and coarsely chopped (3/4 cup)
1/2 cup seedless red grapes, halved
Lime peel strips (optional)
directions
In a large bowl, combine the 1 teaspoon lime peel, the lime juice, and honey; set aside.
If using baby watermelon, cut it in half crosswise; using a melon baller, scoop out flesh. Add watermelon balls or pieces to lime juice mixture. Add chopped peach and grapes; toss to coat. If desired, spoon fruit mixture back into watermelon halves and garnish with lime peel strips.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 75, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 19, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 1, vit. A (IU) 1020.4, vit. C (mg) 17.12, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 2, Potassium (mg) 245, calcium (mg) 20.19, iron (mg) 0.54, Fruit () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Monday, July 13 2015
ingredients
Roasted Garlic Polenta
1 head garlic
1 teaspoon olive oil
1 cup yellow cornmeal
3/4 teaspoon salt
Kale
2 teaspoons olive oil
1 bunch kale (about 1-1/4 pounds), tough stems removed, torn into bite-size pieces
1/4 teaspoon salt
2 tablespoons balsamic vinegar
Shrimp
1 pound cleaned and deveined shrimp
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
directions
Roasted Garlic Polenta:
Heat oven to 400 degrees . Slice off top 1/4 of a head of garlic, drizzle with olive oil and wrap in foil, cut-side up. Bake until tender, 45 to 55 minutes. Cool slightly. Unwrap and squeeze out cloves; set aside. Discard skins.
In saucepan, bring 4 cups of water to a boil. Slowly whisk in cornmeal. Stir until it begins to thicken, 1 minute. Reduce heat, cover and simmer 5 minutes. Add roasted garlic and salt.
Kale:
Meanwhile, heat olive oil on medium-high in a large skillet. Stir in kale; cook about 2 minutes. Add 1/2 cup water, reduce heat to medium-low, cover and cook until tender, 15 minutes. Stir in salt and vinegar. Keep warm.
Shrimp:
Toss shrimp with olive oil and red pepper flakes. Spread on a sheet tray; roast at 400 degrees for 8 to 10 minutes, or until pink, turning halfway. Serve with kale and polenta.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 425, Fat, total (g) 14, chol. (mg) 172, sat. fat (g) 2, carb. (g) 46, fiber (g) 6, pro. (g) 31, sodium (mg) 815, Percent Daily Values are based on a 2,000 calorie diet
Sunday, July 12 2015
ingredients
12 eggs
1/3 cup mayonnaise
1/4 cup cream cheese, at room temperature
2 teaspoons Dijon mustard
1/3 cup chopped chives, plus extra for garnish
2 ounces smoked salmon, finely chopped
directions
Place eggs in a lidded pot and add enough water to cover eggs by 1 inch; cover. Bring to a boil. Turn off heat and let stand 10 minutes. Remove to a bowl filled with ice water; cool completely.
Peel eggs; discard shells. Halve eggs lengthwise. Remove yolks to a bowl. Place whites cut side up on a large platter.
Beat yolks, mayonnaise, cream cheese and Dijon mustard with a hand mixer until smooth. Stir in chives and salmon. Spoon some of the mixture into each egg white half. Garnish with chives.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 149, Fat, total (g) 12, chol. (mg) 226, sat. fat (g) 3, carb. (g) 1, fiber (g) 0, pro. (g) 9, sodium (mg) 185, Percent Daily Values are based on a 2,000 calorie diet
Saturday, July 11 2015
ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon confectioners' sugar, for dusting
directions
Heat oven to 400 degrees F. Whisk together eggs, milk, flour, sugar and salt in large bowl.
Melt butter in oven-proof skillet, preferably 10-inch cast-iron pan, over medium heat. Using a pot holder, remove skillet from heat. Pour egg mixture into hot skillet.
Carefully transfer hot skillet to 400 degrees F oven and bake for 20 minutes or until pancake is golden and puffed.
Sift confectioners' sugar over top of pancake and serve immediately.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 192, Fat, total (g) 8, chol. (mg) 171, sat. fat (g) 4, carb. (g) 23, fiber (g) 8, pro. (g) 7, sodium (mg) 208, Percent Daily Values are based on a 2,000 calorie diet
Friday, July 10 2015
ingredients
2 small ears of fresh sweet corn or 2 cups frozen whole kernel corn
1 pound shelf-stable potato gnocchi
3/4 cup half-and-half or light cream
1 3 ounce package cream cheese, cut up
1/2 teaspoon each salt, garlic powder and dried basil or oregano
1/4 teaspoon freshly ground black pepper
3 cups torn fresh arugula
Crushed red pepper (optional)
directions
In Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time. Use tongs to transfer ears of corn (if using) to cutting board. Drain gnocchi and corn kernels (if using), reserving 1/2 cup of the pasta water. Do not rinse.
Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.
Return cooked pasta to Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.
Variation
Change Up:
Replace the corn with 1 cup chopped red sweet pepper and/or add 12 oz cooked shrimp after tossing with gnocchi with the cream sauce.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 328, Fat, total (g) 13, chol. (mg) 40, sat. fat (g) 7, carb. (g) 46, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 8, vit. A (IU) 826.03, vit. C (mg) 4.72, Thiamin (mg) 0.07, Riboflavin (mg) 0.12, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 908, Potassium (mg) 234, calcium (mg) 100.97, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
Thursday, July 09 2015
ingredients
1 pound beef flank steak or boneless beef sirloin
2 tablespoons reduced-sodium soy sauce
1 - 1 1/2 teaspoons Chinese five-spice powder
1 6 ounce carton plain Greek yogurt
1 tablespoon snipped fresh mint leaves
2 small limes
Fresh mint leaves
directions
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
Tip
Serving Suggestion:
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.
Tip
*
If using wooden skewers, soak in water 30 minutes before grilling.
Tip
Change up:
Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 213, Fat, total (g) 8, chol. (mg) 74, sat. fat (g) 3, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 0, vit. C (mg) 7.68, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 366, Potassium (mg) 404, calcium (mg) 90.87, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, July 08 2015
ingredients
4 grapefruit, peeled, pith removed, quartered, and seeded
3/4 cup sugar
Vanilla ice cream
Prosecco or sparkling cider, chilled
Grapefruit peel strips (optional)
directions
In a blender combine the grapefruit and sugar; cover and blend until smooth. Strain through a fine mesh sieve. Freeze mixture in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Cover and freeze at least 2 hours. Serve sorbet with scoops of vanilla ice cream and Prosecco. Top with peel, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 208, Fat, total (g) 4, chol. (mg) 25, sat. fat (g) 3, carb. (g) 34, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 30, pro. (g) 2, vit. A (IU) 1306.28, vit. C (mg) 30.7, Thiamin (mg) 0.05, Riboflavin (mg) 0.08, Niacin (mg) 0.28, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 14.93, Cobalamin (Vit. B12) (µg) 0.1, sodium (mg) 19, Potassium (mg) 208, calcium (mg) 58, iron (mg) 0.46, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, July 07 2015
ingredients
4 cups sliced fresh peaches or frozen unsweetened peach slices, thawed and undrained
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1 cup fresh or frozen unsweetened blueberries, thawed
1/4 cup water
8 gingersnaps
2/3 cup quick-cooking rolled oats
1/4 cup chopped pecans (optional)
2 tablespoons butter, melted
1 cup frozen light whipped dessert topping, thawed (optional)
directions
Preheat oven to 375 degrees F. In a large bowl toss together peach slices, brown sugar, flour, and ginger. Add blueberries and the water; toss to combine. Spoon fruit mixture into a 2-quart square baking dish. Bake, uncovered, for 20 minutes.
Meanwhile, place gingersnaps in a heavy plastic bag. Seal bag; using the flat side of a meat mallet or a rolling pin, crush cookies until in 1/4- to 1/2-inch pieces. Transfer cookies to a medium bowl. Stir in rolled oats and, if desired, chopped pecans. Stir in butter until well mixed. Sprinkle over partially baked fruit mixture.
Bake for 15 to 20 minutes more or until fruit is bubbly and topping is lightly browned. Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped topping.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 153, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 2, carb. (g) 29, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 8, pro. (g) 2, vit. A (IU) 534.49, vit. C (mg) 7.09, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 68, Potassium (mg) 241, calcium (mg) 20.19, iron (mg) 0.9, Fruit () 0.5, Other Carb () 1.5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Monday, July 06 2015
ingredients
1/2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
2 6 - 8 ounce cartons raspberry fat-free yogurt with sweetener
1 1/2 cups sliced fresh strawberries
1 1/2 cups chopped, pitted fresh peaches
1 cup fresh blueberries
2 tablespoons sliced almonds or walnuts, toasted
directions
In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Gradually beat in yogurt. In a large bowl combine strawberries, peaches, and blueberries.
Spoon half of the fruit mixture into four 10- to 12-ounce wide-mouth glasses or parfait glasses. Spoon half of the yogurt mixture onto fruit in glasses. Repeat layers. Top with nuts.
Tip
NUTRITION INFORMATION
Per Serving: cal. (kcal) 206, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 25, fiber (g) 4, pro. (g) 8, sodium (mg) 163, Milk () 0.5, Fruit () 1, Fat () 2, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Sunday, July 05 2015
ingredients
1/3 cup pomegranate juice
1/4 cup sugar
1 teaspoon grated orange zest
2 navel oranges
2 kiwifruits
1 large banana
1 Granny Smith apple
1 Red Delicious apple
1 large pear
1/2 pineapple
1/2 cup pomegranate seeds
directions
Combine 1/3 cup pomegranate juice and 1/4 cup sugar in a medium saucepan. Bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and stir in 1 tsp grated orange zest. Let stand until cooled to room temperature. Combine segments from 2 navel oranges; 2 kiwifruits, peeled, halved and sliced; 1 large banana, sliced; 1 Granny Smith and 1 Red Delicious apple, cored and cut into 1/2-inch slices; 1 large pear, cored and cut into 1/2-inch slices; 1/2 pineapple, peeled, cored and cubed; and 1/2 cup pomegranate seeds (optional) in a bowl. Pour syrup over fruit and toss gently to coat.
Saturday, July 04 2015
ingredients
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
16 button mushrooms
8 green onions, cut into 1 1/2-inch pieces
4 firm, ripe plums or 3 peaches, cut into wedges
1/4 cup balsamic vinegar
2 tablespoons canola oil
1/4 teaspoon salt and freshly ground pepper
directions
On 8 12-inch metal or bamboo skewers, alternately thread chicken, mushrooms, green onions and plums.
In a small bowl stir together vinegar and oil; brush on kabobs.
For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is cooked through, with no pink remaining, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on a grill rack over heat. Cover and grill as above.)
Transfer skewers to serving platter; sprinkle with salt and freshly ground pepper.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 122, Fat, total (g) 4, chol. (mg) 33, sat. fat (g) 0, carb. (g) 7, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 14, vit. A (IU) 291.54, vit. C (mg) 7.09, Thiamin (mg) 0.06, Riboflavin (mg) 0.12, Niacin (mg) 6.91, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 114, Potassium (mg) 286, calcium (mg) 20.19, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
Friday, July 03 2015
ingredients
4 medium potatoes* (1 1/4 pounds total)
2 stalks celery, sliced (1 cup)
2 green onions, thinly sliced (1/4 cup)
1/2 cup low-fat mayonnaise dressing
1/2 cup light sour cream
2 tablespoons fat-free milk
2 teaspoons yellow mustard
1 teaspoon snipped fresh dill weed or 1/4 teaspoon dried dill weed
1/4 teaspoon salt
1 hard-cooked egg, chopped
Lettuce leaves (optional)
directions
Scrub potatoes. In a large covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cube potatoes. Transfer to a large bowl. Stir in celery and green onions.
In a small bowl stir together the mayonnaise dressing, sour cream, milk, mustard, dill, and salt. Pour over potatoes. Toss lightly to coat. Carefully fold in chopped egg.
Cover and chill for at least 4 hours or up to 24 hours. If desired, spoon potato mixture into a lettuce-lined bowl.
Tip
*Test Kitchen Tip:
Waxy potatoes, such as long whites and round reds, have a moist, smooth texture and hold their shape after cooking. Tiny new potatoes, which are usually young round reds, also work well in salads.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 114, Fat, total (g) 4, chol. (mg) 32, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, sodium (mg) 251, Potassium (mg) 361, calcium (mg) 50.48, iron (mg) 0.72, Starch () 1, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Thursday, July 02 2015
ingredients
4 uncooked bratwursts
4 ounces smoked cheddar cheese or sharp cheddar cheese, shredded (1 cup)
1 tablespoon mayonnaise or salad dressing
1 - 2 fresh jalapeno chile peppers, stemmed, seeded, and finely chopped*
4 hoagie buns, split
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1/3 cup sour cream
1/3 cup bottled salsa
1/4 cup snipped fresh cilantro
2 teaspoons lime juice
Salt
Ground black pepper
directions
In a large saucepan, cook brats in enough boiling water to cover for 10 minutes. Drain. Cool slightly. On a long side of each bratwurst, make a lengthwise slit almost to, but not through, the opposite side. In a food processor, combine cheese, mayonnaise, and chile peppers. Cover and process just until combined. Spoon some of the cheese mixture into each slit.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place the bratwursts, stuffed sides up, on the grill rack over the pan. Cover and grill for 10 to 15 minutes or until an instant-read thermometer inserted from one end into the center of each bratwurst registers 160 degrees F. Toast hoagie buns on the grill.
Meanwhile, in a small bowl, stir together shredded cabbage, sour cream, salsa, cilantro, and lime juice.
Serve bratwursts in buns. Spoon cabbage mixture over bratwursts.
Tip
*Test Kitchen Tip:
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 INFORMATION
Per Serving: cal. (kcal) 708, Fat, total (g) 40, chol. (mg) 89, sat. fat (g) 19, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 13, pro. (g) 31, vit. A (IU) 1311.94, vit. C (mg) 20.08, Thiamin (mg) 0.4, Riboflavin (mg) 0.42, Niacin (mg) 3.16, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 1661, Potassium (mg) 147, calcium (mg) 464.45, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, July 01 2015
ingredients
3/4 cup orange juice
2 tablespoons sugar*
2 tablespoons lemon juice or lime juice
1/2 of a medium orange, peeled, sectioned, and finely chopped
1/2 of a small lemon or lime, peeled, sectioned, and finely chopped
Lemon, lime, and/or orange wedges (optional)
Fresh mint sprigs (optional)
directions
In a small saucepan, combine orange juice and sugar. Cook and stir over medium heat just until sugar is dissolved. Remove from heat. Stir in lemon juice.
Pour into a 4-cup freezer container. Stir in chopped orange and chopped lemon. Freeze, uncovered, for 2 hours, stirring and scraping frozen mixture from sides of container every 20 minutes. Cover and freeze, without stirring, about 4 hours or until firm.
To serve, let stand at room temperature for 10 minutes. Using a metal spoon, scrape across surface; spoon into dessert dishes. If desired, serve with lemon wedges and/or fresh mint sprigs.
Tip
*Sugar Substitutes:
Choose from Splenda granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 113, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, fiber (g) 2, pro. (g) 1, sodium (mg) 2, Fruit () 1, Other Carb () 0, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, June 30 2015
ingredients
12 ounces boneless pork chops, cut into thin bite-size strips
1/2 cup bottled low-fat Asian salad dressing or bottled reduced-calorie Asian ginger salad dressing
4 ounces packaged dry multigrain or whole wheat spaghetti
6 cups packaged shredded broccoli slaw mix or packaged shredded cabbage with carrot (coleslaw mix)
1/4 cup sliced almonds or chopped cashews, toasted
directions
In a medium bowl combine pork and 1/4 cup of the salad dressing. Cover and chill for at least 1 hour.
Cook pasta according to package directions. Drain and return to pot. Add remaining 1/4 cup salad dressing, tossing to coat.
Meanwhile, heat 1 1/2 teaspoon of the olive oil in a very large nonstick skillet over medium-high heat. Add half of the pork; cook and stir for 3 to 4 minutes or until browned and slightly pink in center. Remove from heat. Repeat with 1 1/2 teaspoons olive oil and the remaining pork. Transfer pork to pot with pasta, tossing to coat.
Add broccoli slaw mix to hot skillet. Cook and stir about 3 minutes or until just starting to wilt. Transfer to pasta mixture, tossing to mix well.
To serve, divide mixture among four shallow bowls or plates. Top with almonds.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 313, Fat, total (g) 8, chol. (mg) 54, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 8, pro. (g) 29, vit. A (IU) 3756.01, vit. C (mg) 109.2, Thiamin (mg) 0.79, Riboflavin (mg) 0.4, Niacin (mg) 7.94, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 172.88, Cobalamin (Vit. B12) (µg) 0.42, sodium (mg) 544, Potassium (mg) 342, calcium (mg) 93, iron (mg) 3.12, Percent Daily Values are based on a 2,000 calorie diet
Monday, June 29 2015
ingredients
3 tablespoons pomegranate balsamic vinegar
3 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons canola oil
1 tablespoon chopped fresh sage
1 tablespoon chopped parsley
1 teaspoon chopped rosemary
1 pound asparagus, trimmed
1 medium eggplant (about 1 lb), cut into 1/2-inch slices
1 large summer squash (about 8 oz), cut into 1/2-inch slices
1 sweet red pepper, seeded and cut into 1/2-inch strips
8 ounces baby carrots, halved lengthwise
2 large shallots (about 6 oz), peeled and cut into 8 pieces
directions
In a small bowl, whisk together vinegar, honey, tsp of the salt and the black pepper. Gradually whisk in oil; add sage, parsley and rosemary. Set aside.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates.
Brush vegetables with dressing. Grill for about 5 minutes per side, until crisp-tender. Brush with additional dressing and turn as needed to prevent burning. Cook in batches if necessary. (You may want to use a grilling grid for thinner vegetables.)
To serve, arrange on a platter and drizzle with remaining dressing. Season with remaining tsp salt.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 239, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 1, carb. (g) 28, fiber (g) 6, pro. (g) 5, sodium (mg) 228, Percent Daily Values are based on a 2,000 calorie diet
Sunday, June 28 2015
ingredients
1 1/2 pounds ground beef sirloin
2 teaspoons Worcestershire sauce
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups thickly sliced button or cremini mushrooms
2 small red onions, sliced
1 red sweet pepper, stemmed, seeded, and cut into strips
1/3 cup crumbled feta cheese
4 kaiser rolls, split and toasted
directions
In a large bowl combine beef, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.)
Serve burgers topped with vegetables and feta on toasted buns.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 652, Fat, total (g) 37, chol. (mg) 126, sat. fat (g) 13, carb. (g) 37, Monounsaturated fat (g) 17, Polyunsaturated fat (g) 3, Trans fatty acid (g) 2, fiber (g) 3, sugar (g) 5, pro. (g) 41, vit. A (IU) 1238.87, vit. C (mg) 51.21, Thiamin (mg) 0.4, Riboflavin (mg) 0.74, Niacin (mg) 11.37, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 93.88, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 840, Potassium (mg) 832, calcium (mg) 159, iron (mg) 6.1, Percent Daily Values are based on a 2,000 calorie diet
Saturday, June 27 2015
ingredients
directions
Combine 1/2 cup cooked pasta with 1 Tbs. black beans, 1 Tbs. corn, 1 Tbs. shredded Cheddar cheese, 4 grape tomatoes quartered, a few avocado slices, 1 tsp. olive oil, salt, and pepper to taste.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 295, Fat, total (g) 16, sat. fat (g) 3, carb. (g) 32, fiber (g) 7, sugar (g) 3, pro. (g) 8, sodium (mg) 400, calcium (mg) 79, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Friday, June 26 2015
ingredients
Tandoori Grilled Vegetables
1 cup plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh ginger
1 tablespoon canola oil
1 clove garlic, chopped
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 small head broccoli, cut into large florets (about 5 cups)
1/2 cauliflower, cut into large florets (about 4 cups)
2 medium firm-ripe tomatoes, each cut into 8 wedges
1 large yellow onion, cut into 16 wedges
8 wood skewers (soaked in cold water for at least 1 hour)
Mint Raita
Grilled naan bread (optional)
Mint Ralta
1 cup plain Greek yogurt,
1/4 peeled seedless cucumber, shredded,
3 tablespoons chopped fresh mint,
1 teaspoon lemon juice
1/8 teaspoon salt
directions
Tandoori Grilled Vegetables
In a large bowl, combine yogurt, lemon juice, ginger, oil, garlic, salt, garam masala, turmeric, paprika and cayenne. Whisk until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower; simmer for 2 minutes. Drain and run under cold water. Pat dry.
Add broccoli, cauliflower, tomato and onion to yogurt mixture; stir gently to coat. Cover and refrigerate for 30 minutes.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Alternately thread broccoli, cauliflower, tomato wedges and onion onto wood skewers. Grill for about 2 to 3 minutes per side, until lightly charred. Remove to a serving platter.
Serve with Mint Raita and, if desired, grilled naan.
Mint Ralta
In a small bowl, combine 1 cup plain Greek yogurt, 1/4 peeled seedless cucumber, shredded, 3 tbsp chopped fresh mint, 1 tsp lemon juice and 1/8 tsp salt. Cover and refrigerate until serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 93, Fat, total (g) 3, chol. (mg) 2, sat. fat (g) 1, carb. (g) 12, fiber (g) 4, pro. (g) 7, sodium (mg) 406, Percent Daily Values are based on a 2,000 calorie diet
Thursday, June 25 2015
ingredients
3/4 cup milk
1 1/2 teaspoons loose green tea
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (reduce to 1/4 teaspoon if using all or part butter)
3 eggs, separated
1 6 ounce container plain yogurt, 3/4 cup sour cream, or 3/4 cup buttermilk
1/2 cup shortening and/or butter, melted and cooled
1 tablespoon finely grated fresh ginger
1 recipe Summer Peach Sauce
Chopped fresh peaches (optional)
Vanilla yogurt, creme fraiche, or whipped cream (optional)
Chopped candied ginger and/or freshly grated nutmeg (optional)
Summer Peach Sauce
4 ripe medium peaches
3 tablespoons lemon juice
2 tablespoons cornstarch
1 tablespoon chopped crystallized ginger or 1/4 teaspoon ground ginger
1/8 teaspoon grated whole nutmeg
2 tablespoons honey
directions
In a small saucepan heat milk over medium heat just until simmering (small bubbles on the surface); remove from heat. Place green tea in an infuser (or place on a 4-inch square of 100-percent-cotton cheesecloth and tie with 100-percent-cotton string.) Add tea to hot milk and steep for 5 minutes; remove tea and discard. Set milk aside to cool slightly.
In a large bowl combine flour, sugar, baking powder, baking soda, and salt; set aside. In a medium bowl lightly beat egg yolks with a whisk. Whisk in the warm milk, yogurt, shortening, and fresh ginger. Add yolk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
In a clean large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form(tips stand straight). Stir a spoonful of whites into batter to lighten. Gently fold in the remaining whites.
Add batter to a preheated, lightly greased Belgian or regular waffle baker according to manufacturer's directions. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with the remaining batter. Serve warm with Summer Peach Sauce. If desired, garnish with chopped peaches, yogurt, and/or candied ginger.
Summer Peach Sauce
Peel and chop peaches; set 1 chopped peach (3/4 cup) aside. Place the remaining chopped peaches in a small saucepan. Using a potato masher, mash peaches in saucepan. Stir in lemon juice, cornstarch, ginger, and nutmeg. Bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook and stir for 2 minutes. Remove from heat. Stir in the reserved 3/4 cup chopped peach and the honey. Serve warm or at room temperature. Makes about 2-1/2 cups sauce.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 216, Fat, total (g) 11, chol. (mg) 49, sat. fat (g) 3, carb. (g) 26, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 11, pro. (g) 5, vit. A (IU) 242.95, vit. C (mg) 4.72, Thiamin (mg) 0.15, Riboflavin (mg) 0.19, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 217, Potassium (mg) 198, calcium (mg) 111.06, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, June 24 2015
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 15 1/2ounce can garbanzo beans, drained and rinsed
1/4 cup fresh mint, chopped
3/4 cup shredded Parmesan
directions
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.
Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.
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.
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 INFORMATION
Per Serving: cal. (kcal) 523, Fat, total (g) 18, chol. (mg) 7, sat. fat (g) 4, carb. (g) 71, fiber (g) 7, pro. (g) 20, sodium (mg) 460, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, June 23 2015
ingredients
2 pounds 80-percent-lean ground beef
2 tablespoons coarsely ground black pepper
3 tablespoons olive oil
4 cups assorted sliced mushrooms, such as cremini, button, and/or oyster
3 tablespoons minced shallots
3 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup Merlot or other dry red wine
1/2 cup beef broth
1 teaspoon snipped fresh thyme
2 tablespoons Cognac or brandy
2 tablespoons cold unsalted butter
Kosher salt
Ground black pepper
2 - 3 cups arugula or watercress
6 Dutch-crunch rolls or other hamburger buns, split and toasted
1/2 cup crumbled blue cheese (2 ounces)
directions
Shape beef into six 3/4-inch-thick patties. Sprinkle one side of each patty with coarsely ground black pepper, gently pressing pepper into meat. Cover; chill for at least 30 minutes or up to 24 hours.
In a large skillet heat oil over medium-high heat; add mushrooms. Cook without stirring for 3 to 4 minutes or until golden. Stir in shallots and garlic; cook and stir for 2 to 3 minutes more. Sprinkle with flour, stirring to coat.
Add wine; stir to scrape up browned bits from the bottom of the pan. Bring to boiling; reduce heat to medium-low. Simmer for 3 to 4 minutes or until nearly dry. Stir in broth and thyme. Return to boiling; reduce heat. Simmer for 2 to 3 minutes or until thickened. Remove from heat; carefully add Cognac and butter. Return to heat; stir until butter is melted. Season to taste with salt and ground black pepper. Keep warm.
Season patties with salt. For a charcoal or gas grill, grill patties on the rack of a covered grill directly over medium heat for 14 to 18 minutes or until done (160 degrees F to 165 degrees F),* turning once halfway through grilling.
To serve, place arugula on bun bottoms. Top with patties and mushroom mixture. Sprinkle with blue cheese. Add bun tops.
Tip
*TEST KITCHEN TIP:
The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160 degrees 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 INFORMATION
Per Serving: cal. (kcal) 699, Fat, total (g) 46, chol. (mg) 126, sat. fat (g) 18, carb. (g) 28, Monounsaturated fat (g) 21, Polyunsaturated fat (g) 3, Trans fatty acid (g) 2, fiber (g) 2, sugar (g) 4, pro. (g) 35, vit. A (IU) 437.31, vit. C (mg) 3.54, Thiamin (mg) 0.31, Riboflavin (mg) 0.69, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 3.54, sodium (mg) 629, Potassium (mg) 787, calcium (mg) 181.74, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet
Monday, June 22 2015
ingredients
Pork
1 boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)
1 teaspoon seasoned salt
1 teaspoon paprika
2 tablespoons canola oil
Sauce
1 teaspoon canola oil
1 small onion, diced
1 cup vinegar
3/4 cup ketchup
1/3 cup packed light-brown sugar
2 tablespoons spicy brown mustard
8 seedless sandwich buns
directions
Pork
Rub pork all over with seasoned salt and paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides, 12 minutes.
Sauce
Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.
Transfer pork to slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Meanwhile, prepare Coleslaw.
Remove pork from slow cooker and allow to cool slightly. With 2 forks or your hands, shred meat, discarding fat and bones. Stir pulled pork into sauce in cooker. Divide evenly among sandwich buns, topping with coleslaw, if desired.
Note
Coleslaw
In a medium bowl, whisk together 3/4 cup light mayo, 3 tablespoons cider vinegar, 1 tablespoon sugar, 1/4 teaspoon each celery salt and black pepper. Stir in 1 bag (1 pound) deli shredded coleslaw mix. Refrigerate until serving.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 485, Fat, total (g) 13, chol. (mg) 124, sat. fat (g) 4, carb. (g) 39, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 50, vit. A (IU) 254.14, vit. C (mg) 1.75, Thiamin (mg) 1.66, Riboflavin (mg) 1.29, Niacin (mg) 22.58, Pyridoxine (Vit. B6) (mg) 1.49, Folate (µg) 43.66, Cobalamin (Vit. B12) (µg) 1.73, sodium (mg) 679, Potassium (mg) 852, calcium (mg) 67, iron (mg) 3.59, Percent Daily Values are based on a 2,000 calorie diet
Sunday, June 21 2015
ingredients
1/2 cup butter, softened
1 cup granulated sugar
3 tablespoons vegetable oil
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 1/2 teaspoons vanilla
1/4 cup chocolate liqueur
1 recipe White Frosting, recipe below
White Frosting
1/2 cup butter
1/4 cup chocolate liqueur
2 tablespoons whipping cream
1 1/2 teaspoons vanilla
1 16 ounce box powdered sugar
directions
Heat oven to 325 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups.
In large mixing bowl beat 1/2 cup butter, granulated sugar, and oil with electric mixer on medium speed to combine. Add eggs one at a time, mixing well after each addition.
In separate bowl whisk together flour, baking soda, and salt; set aside.
Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and 1-1/2 teaspoons vanilla; blend.
Fill lined cups three-quarters full. Bake 20 minutes or until a toothpick inserted in centers comes out clean.
Cool cupcakes on wire rack in pans 5 minutes. Remove from pans and cool completely on wire racks.
Pour 1/4 cup chocolate liqueur in shallow bowl. Dip tops of cupcakes in the liqueur. Frost cupcakes with White Frosting using a pastry bag fitted with star tip, or use a spoon to dollop frosting. Top each cupcake with a raspberry or blackberry. Makes 18 cupcakes.
White Frosting
In large mixing bowl beat butter, liqueur, whipping cream, and vanilla with electric mixer on medium-high speed. Beat in powdered sugar until combined.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 342, Fat, total (g) 15, chol. (mg) 56, sat. fat (g) 8, carb. (g) 48, fiber (g) 1, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.77, sodium (mg) 153, calcium (mg) 20.19, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
Saturday, June 20 2015
ingredients
1 pound hangar or sirloin steak
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon plus a pinch kosher salt
1/4 teaspoon plus a pinch black pepper
1 cucumber, peeled and chopped
1 cup low-fat plain Greek yogurt
4 tablespoons chopped dill
1 pound small carrots, peeled
4 small whole-wheat pita pockets, warmed and halved
directions
Combine steak, vinegar, 1 tablespoon oil, 1/2 teaspoon salt and teaspoon pepper in a large resealable plastic bag. Marinate steak 15 minutes at room temperature.
Meanwhile, in a medium bowl, stir together cucumber, yogurt and 2 tablespoons dill to make tzatziki sauce. Reserve.
Preheat the oven to 400 degrees . Toss carrots with remaining oil, salt and pepper. Roast on a foil-lined rimmed baking sheet until tender and caramelized, 15 to 20 minutes; toss with remaining dill.
Heat a grill pan or saute pan over medium-high heat. Cook steak, turning every 2 minutes, 8 to 12 minutes for medium rare, depending on thickness. Let rest on a cutting board 5 minutes before slicing thinly against the grain.
Fill pita halves with steak and tzatziki sauce; serve with carrots.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 432, Fat, total (g) 16, sat. fat (g) 4.8, carb. (g) 37, fiber (g) 7, pro. (g) 36, sodium (mg) 615, Percent Daily Values are based on a 2,000 calorie diet
Friday, June 19 2015
ingredients
1/3 cup tub style cream cheese
2 tablespoons prepared horseradish
8 slices country-style bread
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 cups baby arugula or baby kale
1 large apple, cored and very thinly sliced
6 ounces sliced fully cooked ham
6 ounces sliced cooked chicken breast
directions
In a small bowl combine cream cheese and horseradish. In a large bowl combine 1 tablespoon of the olive oil and the red wine vinegar. Add arugula and apple slices and toss to coat. Spread cream cheese mixture one side of each bread slice. Top four of the spread slices with ham, chicken, and apple and arugula mixture; add remaining bread slices, spread side down. Brush outside of bread slices with remaining 1 tablespoon olive oil.
Place sandwiches (half at a time, if necessary) in a very large skillet or griddle; Cook about 6 minutes over medium heat or until bread is toasted, turning once.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 531, Fat, total (g) 20, chol. (mg) 74, sat. fat (g) 6, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 14, pro. (g) 28, vit. A (IU) 479.56, vit. C (mg) 7.88, Thiamin (mg) 0.61, Riboflavin (mg) 0.35, Niacin (mg) 9.58, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 100.47, Cobalamin (Vit. B12) (µg) 0.32, sodium (mg) 996, Potassium (mg) 353, calcium (mg) 107, iron (mg) 4.06, Percent Daily Values are based on a 2,000 calorie diet
Thursday, June 18 2015
ingredients
1 pound beef flank steak or boneless beef sirloin
2 tablespoons reduced-sodium soy sauce
1 - 1 1/2 teaspoons Chinese five-spice powder
1 6 ounce carton plain Greek yogurt
1 tablespoon snipped fresh mint leaves
2 small limes
Fresh mint leaves
directions
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
Tip
Serving Suggestion:
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.
Tip
*
If using wooden skewers, soak in water 30 minutes before grilling.
Tip
Change up:
Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 213, Fat, total (g) 8, chol. (mg) 74, sat. fat (g) 3, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 0, vit. C (mg) 7.68, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.28, sodium (mg) 366, Potassium (mg) 404, calcium (mg) 90.87, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, June 17 2015
ingredients
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1 tablespoon olive oil
1 tablespoon unsalted butter
Smoked Spanish or regular paprika
Romesco Dipping Sauce
2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tablespoons sherry vinegar
3 cloves garlic, minced
1/2 teaspoon smoked Spanish or regular paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
directions
Romesco Dipping Sauce:
For sauce, preheat broiler. Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.
Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).
Tip
You can prepare the sauce ahead of time. Cover and chill up to 3 days.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 247, Fat, total (g) 12, chol. (mg) 51, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 20, vit. A (IU) 291.54, vit. C (mg) 27.16, Thiamin (mg) 0.16, Riboflavin (mg) 0.17, Niacin (mg) 8.69, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 416, Potassium (mg) 292, calcium (mg) 40.39, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, June 16 2015
ingredients
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons margarine or butter
1 teaspoon chili powder
1/4 ground cumin
1/4 teaspoon ground red pepper
6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds total)
Shredded lettuce (optional)
Chopped tomato (optional)
Avocado slices (optional)
directions
In a small saucepan cook onion and garlic in melted margarine or butter until tender. Stir in the chili powder, cumin, and ground red pepper. Cook for 1 minute. Brush half of the onion mixture over chicken.
Grill chicken on an uncovered grill directly over medium coals for 6 minutes. Turn chicken; brush with remaining onion mixture. Grill for 6 to 8 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 10 to 12 minutes, turning once and brushing with remaining onion mixture.) Serve with shredded lettuce, chopped tomato, and avocado slices, if desired. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 163, Fat, total (g) 7, chol. (mg) 59, sat. fat (g) 2, carb. (g) 2, pro. (g) 22, sodium (mg) 103, Percent Daily Values are based on a 2,000 calorie diet
Monday, June 15 2015
ingredients
6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
2 tablespoons margarine, melted
1 teaspoon sugar
1 4 ounce package sugar-free low-calorie lime-flavored gelatin
3/4 cup boiling water
1 16 ounce container fat-free cottage cheese (1-3/4 cups)
1 8 ounce container fat-free cream cheese, softened
1 8 ounce container frozen fat-free whipped dessert topping, thawed
Key Limes or limes, cut in wedges (optional)
directions
In small bowl combine graham crackers, margarine, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
Cover and refrigerate 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges. Makes 9 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 147, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 1, carb. (g) 17, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 4, pro. (g) 10, vit. A (IU) 437.31, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.14, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 410, Potassium (mg) 86, calcium (mg) 70.68, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
Sunday, June 14 2015
ingredients
8 eggs
1/3 cup milk
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
2 medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
1 green onion, sliced
2 cups baby spinach
Fresh Italian (flat-leaf) parsley
Bottled hot pepper sauce (optional)
directions
In a medium bowl whisk together eggs, milk, cumin, salt and pepper; set aside.
In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally, until potatoes are lightly browned and just tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.
Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve at once. Pass bottled hot pepper sauce.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 258, Fat, total (g) 13, chol. (mg) 381, sat. fat (g) 5, carb. (g) 20, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 15, vit. A (IU) 13050.15, vit. C (mg) 11.6, Thiamin (mg) 0.11, Riboflavin (mg) 0.55, Niacin (mg) 0.57, Pyridoxine (Vit. B6) (mg) 0.34, Folate (µg) 113.43, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 390, Potassium (mg) 465, calcium (mg) 140, iron (mg) 3.46, Percent Daily Values are based on a 2,000 calorie diet
Saturday, June 13 2015
ingredients
1/2 cup all-purpose flour
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme, crushed
1 3/4 teaspoons poultry seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 cups chicken broth
1 1/2 cups sliced carrots (3 medium)
1 1/2 cups sliced celery (3 stalks)
1 cup chopped leeks (3 medium) or chopped onion (1 large)
1 cup sliced fresh mushrooms
1 cup frozen peas
1 cup half-and-half, light cream, or milk
1/2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
directions
In a large resealable plastic bag combine 1/4 cup of the flour, the thyme, poultry seasoning, salt, and pepper. Add chicken pieces, half at a time, shaking to coat.
In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to a 5- to 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks, and mushrooms to chicken in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in frozen peas. In a small bowl combine the remaining 1/4 cup flour and the half-and-half; stir into mixture in cooker. Cover and cook about 30 minutes more or until thickened.
Meanwhile, preheat oven to 450 degrees F. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. Prick each wedge several times with a fork. Bake for 8 to 9 minutes or until light brown.
To serve, top each serving of chicken mixture with a baked piecrust wedge.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 439, Fat, total (g) 20, chol. (mg) 177, sat. fat (g) 7, carb. (g) 27, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 37, vit. A (IU) 4615.89, vit. C (mg) 7.43, Thiamin (mg) 0.31, Riboflavin (mg) 0.48, Niacin (mg) 11.06, Pyridoxine (Vit. B6) (mg) 0.87, Folate (µg) 51.05, Cobalamin (Vit. B12) (µg) 1.19, sodium (mg) 632, Potassium (mg) 681, calcium (mg) 77, iron (mg) 2.59, Percent Daily Values are based on a 2,000 calorie diet
Friday, June 12 2015
ingredients
1 stalk celery, finely chopped
1 small onion, finely chopped (1/3 cup)
1 tablespoon olive oil
1 egg, beaten
1/4 cup mayonnaise or salad dressing
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1 1/2 cups soft French bread crumbs
8 ounces fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed (about 1 1/2 cups)
3 tablespoons finely chopped red sweet pepper
3 tablespoons olive oil
Purchased tartar sauce
3 tablespoons finely chopped green sweet pepper
directions
Cook celery and onion in the 1 tablespoon olive oil in a skillet until tender; cool slightly.
Combine egg, mayonnaise or salad dressing, dry mustard, garlic powder, onion powder, and ground red pepper in a mixing bowl. Add celery mixture, bread crumbs, crab meat, and the red and green sweet pepper. Mix well. Shape into 12 cakes.
Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2 to 3 minutes on each side or until lightly browned. Serve with tartar sauce. Makes 8 appetizer servings or 4 main course servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 101, Fat, total (g) 8, chol. (mg) 43, sat. fat (g) 1, carb. (g) 3, fiber (g) 0, pro. (g) 4, vit. A (RE) 41.21, vit. C (mg) 7.09, sodium (mg) 136, calcium (mg) 20.19, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
Thursday, June 11 2015
ingredients
4 eggs
8 ounces hot or sweet Italian sausage (remove casings if present)
4 7 inches Greek flatbread or pita bread rounds
1 cup pizza sauce or thick marinara sauce
1/2 cup shredded mozzarella cheese (2 oz.)
1/2 cup shredded cheddar cheese (2 oz.)
1/2 cup thinly sliced red onion
4 cups torn arugula
1 tablespoon olive oil
1 teaspoon lemon juice
1 - 2 tablespoons grated Parmesan cheese
1/8 teaspoon each salt and ground black pepper
directions
Let eggs stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
Meanwhile, place flatbreads directly on oven rack. Bake for 4 to 6 minutes or until lightly toasted, turning once. Arrange flatbreads on the prepared baking sheet. Increase oven to 450 degrees F.
Spread one-fourth of the pizza sauce over each flatbread. Sprinkle with mozzarella and cheddar cheeses, cooked sausage, and onion. Break an egg into a small dish*; make a small indentation in the center of one pizza and pour the egg into the indentation. Repeat with the remaining eggs and pizzas. Bake in the 450 degrees F oven for 12 to 15 minutes or until egg whites are set and yolks begin to thicken.
In a medium bowl toss together arugula, oil, lemon juice, salt, and pepper. Sprinkle arugula mixture with Parmesan cheese; serve with pizzas.
Tip
*Tip:
* This is in case the yolk breaks when you crack the egg. If it does, start over with another egg.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 593, Fat, total (g) 30, chol. (mg) 250, sat. fat (g) 12, carb. (g) 45, Monounsaturated fat (g) 14, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 30, vit. A (IU) 1360.53, vit. C (mg) 11.81, Thiamin (mg) 0.68, Riboflavin (mg) 0.69, Niacin (mg) 5.33, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 129.02, Cobalamin (Vit. B12) (µg) 1.34, sodium (mg) 1122, Potassium (mg) 617, calcium (mg) 383.68, iron (mg) 4.14, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, June 10 2015
ingredients
6 ounces dried cavatelli or penne pasta
2 medium tomatoes, peeled, seeded, and chopped
1/2 cup crumbled feta cheese (2 ounces)
1/3 cup bottled reduced-calorie Italian salad dressing
1/4 cup sliced green onions
2 tablespoons sliced pitted ripe olives
6 cups torn fresh spinach
Cracked black pepper
directions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain. In a large bowl, combine the pasta, tomatoes, feta cheese, salad dressing, green onions, and olives. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
To serve, arrange spinach on a large serving platter; spoon pasta mixture over spinach. Sprinkle with cracked pepper. Makes 8 to 12 side-dish servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 118, Fat, total (g) 3, chol. (mg) 7, sat. fat (g) 1, carb. (g) 19, fiber (g) 2, pro. (g) 5, sodium (mg) 260, Vegetables () 1, Starch () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, June 09 2015
ingredients
Nonstick cooking spray
3 garlic cloves
3 medium tomatoes, stemmed
2 ears corn, husked
1/2 medium white onion, halved
1 jalapeno, stemmed
1/2 cup chopped cilantro
2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
1/4 cup low-fat plain yogurt
4 teaspoons water
4 cod fillets (about 1 1/4 pounds)
1/4 teaspoon black pepper
8 corn tortillas, warmed
1 avocado, diced
directions
Lightly coat a grill with cooking spray, then heat to medium high. Loosely wrap garlic in aluminum foil and place on grill with tomatoes, corn, onion and jalapeno. Cook, turning occasionally, until vegetables are slightly charred, about 5 minutes.
Pulse garlic, tomatoes, onion and jalapeno in a food processor until chunky. Transfer to a medium bowl and let cool. Cut corn kernels from cobs and stir into vegetable mixture with cilantro, lime juice and 1/2 teaspoon salt. Cover and chill.
Combine yogurt and water. Season cod with pepper and remaining salt and lightly coat both sides with cooking spray. Grill until cooked through and flaky, about 3 minutes a side. Divide fish among tortillas and serve with half the salsa (refrigerate remainder for up to 5 days), yogurt sauce and avocado.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 321, Fat, total (g) 8, sat. fat (g) 1.4, carb. (g) 33, fiber (g) 7, pro. (g) 31, sodium (mg) 487, Percent Daily Values are based on a 2,000 calorie diet
Monday, June 08 2015
ingredients
Nonstick olive oil cooking spray
8 slices whole wheat bread or 2 whole wheat pita bread rounds, halved crosswise and split horizontally
4 cups fresh baby spinach leaves
8 thin tomato slices (1 medium tomato)
1/8 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
2 tablespoons shredded fresh basil leaves
1/2 cup crumbled feta cheese (2 ounces)
directions
Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray; set aside.
Place 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among bread slices or pita pieces. Top spinach with tomato slices. Sprinkle with pepper. Add red onion slices and basil. Top with feta and remaining spinach. Top with remaining bread slices or pita pieces. Press down firmly.
Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy plate on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1 to 2 minutes more or until bread is toasted.)
NUTRITION INFORMATION
Per Serving: cal. (kcal) 189, Fat, total (g) 6, chol. (mg) 17, sat. fat (g) 3, carb. (g) 25, fiber (g) 5, pro. (g) 10, sodium (mg) 471, Vegetables () 1.5, Starch () 1.5, Medium-Fat Meat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Saturday, June 06 2015
ingredients
6 medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoons lemon juice
Hot cooked rice or pilaf (optional)
directions
1.
Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.
2.
In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
Note
Dietary exchanges:
2 starch, 3 very lean meat, 2 fat.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 258, Fat, total (g) 12, chol. (mg) 95, sat. fat (g) 7, carb. (g) 8, fiber (g) 0, pro. (g) 27, sodium (mg) 725, Percent Daily Values are based on a 2,000 calorie diet
Friday, June 05 2015
ingredients
1 teaspoon finely shredded orange peel
1/3 cup orange juice
2 teaspoons olive oil
3/4 teaspoon snipped fresh rosemary
3/4 teaspoon snipped fresh sage
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
directions
Combine orange peel, orange juice, olive oil, rosemary, sage, garlic, salt and pepper. Pour over chicken in a resealable plastic bag set in a shallow dish; seal bag.
Marinate in refrigerator for 6 to 12 hours. Makes about 5 (1 tablespoon) servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 25, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 2, fiber (g) 0, pro. (g)0, vit. A (IU) 48.59, vit. C (mg) 8.86, sodium (mg) 117, Potassium (mg) 39, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
Thursday, June 04 2015
ingredients
1 4 ounce package (2 shells) 8-inch Italian bread shells (Boboli)
1 1/2 teaspoons light mayonnaise or salad dressing
1 1/2 teaspoons Dijon-style mustard
1/2 - 1 teaspoon prepared horseradish
6 ounces thinly sliced cooked roast beef
1/4 cup bottled roasted red sweet peppers, cut into 1/4-inch-wide strips
2 ounces thinly sliced Monterey Jack cheese
2 cups watercress, tough stems removed
directions
Preheat oven to 350 degrees F. Wrap bread shells tightly in foil. Bake for 10 minutes or until warmed through.
In a small bowl, combine mayonnaise, mustard, and horseradish. Spread one side of each bread shell with mayonnaise mixture. Top each with roast beef, sweet pepper strips, cheese, and watercress. Fold bread in half over filling or roll wrap-style. Slice each sandwich in half crosswise to serve.
Make Ahead Tip
Make-Ahead Tip:
Wrap sandwiches tightly in plastic wrap and refrigerate for up to 24 hours.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 210, Fat, total (g) 8, chol. (mg) 38, sat. fat (g) 3, carb. (g) 14, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 1, pro. (g) 20, vit. A (IU) 874.62, vit. C (mg) 32.48, Thiamin (mg) 0.13, Riboflavin (mg) 0.22, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.79, sodium (mg) 312, Potassium (mg) 191, calcium (mg) 161.55, iron (mg) 1.98, Starch () 1, Lean Meat () 2.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, June 03 2015
ingredients
Stew
1/2 pound green beans, trimmed and cut into 2-inch pieces
2 pounds tomatoes, cored, seeded and cut into 1-inch chunks
1 teaspoon chopped fresh rosemary
1/4 cup white balsamic vinegar
2 ears corn, kernels cut from cobs (2 cups)
1 tablespoon instant polenta
1 package (20 ounces) sweet Italian turkey sausage
Fresh basil to garnish (optional)
Polenta
3/4 teaspoon salt
1 cup instant polenta
2 tablespoons grated Parmesan cheese
directions
Stew
Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, 4 minutes. Transfer to a slow cooker.
Top sausages with green beans, tomatoes and chopped rosemary. Whisk balsamic together with 3/4 cup water. Pour into slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Polenta
Just before slow cooker is finished, bring 2 cups water and salt to a boil. While whisking, add 1 cup instant polenta in a steady stream. Continue to cook, whisking, for 5 minutes. Remove from heat and stir in Parmesan cheese.
Uncover slow cooker. Carefully remove sausage to cutting board. Stir corn kernels and 1 tablespoon instant polenta into slow cooker. Cover. Slice sausages and stir into stew. Serve stew over polenta; garnish with fresh basil, if desired.
Tip
For easier cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 350, Fat, total (g) 11, chol. (mg) 57, sat. fat (g) 3, carb. (g) 41, fiber (g) 5, pro. (g) 23, sodium (mg) 927, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, June 02 2015
ingredients
8 strips turkey bacon
1/2 cup hummus with Greek yogurt (such as Eat Well Enjoy Life)
4 slices slices multigrain bread, toasted
4 romaine lettuce leaves
1 large tomato, cut into 8 slices
directions
Heat oven to 400 degrees . Place bacon strips on a rimmed baking sheet fitted with a wire rack. Bake at 400 degrees for 17 minutes, until crisp.
Spread each toast slice with 2 tbsp of the hummus; top with lettuce, 2 tomato slices and 2 bacon strips.
Tip
For easy cleanup:
Line baking pan with foil.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 220, Fat, total (g) 11, chol. (mg) 30, sat. fat (g) 2, carb. (g) 21, fiber (g) 4, pro. (g) 11, sodium (mg) 645, Percent Daily Values are based on a 2,000 calorie diet
Monday, June 01 2015
ingredients
1 1/4 pounds turkey breast tenderloin, cut into 1-inch pieces
1 14 1/2ounce can diced tomatoes, undrained
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1/2 cup reduced-sodium chicken broth
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
4 6 inches corn tortillas, cut into 1/4-inch-thick-strips
Nonstick cooking spray
1/8 teaspoon salt
1/4 cup plain nonfat Greek yogurt
2 tablespoons salsa
1 avocado, halved, seeded, peeled, and sliced
2 fresh limes, cut into wedges
directions
in a 3 1/2- or 4-quart slow cooker combine turkey, tomatoes, onion, sweet pepper, broth, tomato paste, cumin, chili powder, black pepper, and the 1/4 teaspoon salt.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
Meanwhile, preheat oven to 400 degrees F. Spread tortillas on a large baking sheet; coat with cooking spray. Sprinkle with the 1/8 teaspoon salt; toss and spread into an even layer. Bake for 8 to 12 minutes or until golden, tossing once halfway through baking.
To serve, ladle stew into serving bowls. Top each serving with yogurt and salsa. Garnish each serving with tortilla strips, avocado, and a lime wedge.
Tip
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your stew is finished cooking, ladle your stew out of your slow cooker and dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 353, Fat, total (g) 7, chol. (mg) 88, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 9, pro. (g) 41, vit. A (IU) 1166.17, vit. C (mg) 49.6, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 1.21, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 746, Potassium (mg) 1094, calcium (mg) 121.16, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
Sunday, May 31 2015
ingredients
1 6 ounce package turkey bacon (such as Butterball Thin & Crispy), diced
1 15 ounce package Alexia Oven Reds olive oil, Parmesan and garlic frozen potato wedges, cut into bite-size pieces
1 sweet red pepper, cored and diced
1/2 Vidalia onion, chopped
6 ounces 50% reduced-fat cheddar cheese, shredded
6 large eggs
1 1/2 cups skim milk
2 tablespoons minced chives, plus more for garnish
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup Bisquick HeartSmart
directions
Coat programmable slow-cooker insert with nonstick cooking spray. Cook turkey bacon in a nonstick skillet over medium heat until just crisp, 9 minutes.
In a large bowl, toss together potato wedges, turkey bacon, red pepper, onion and 1 cup of the cheese. In a medium bowl, whisk eggs, milk, chives, salt and pepper. Whisk in Bisquick.
Pour potato mixture into slow cooker. Add egg mixture and top with remaining cheese. Cover and slow cook on LOW for 5 1/2 to 6 hours (machine will switch to WARM after cooking). Cut into wedges and serve.
Tip
Just In Time
Use a programmable slow cooker (or an appliance timer) to stop cooking automatically after 6 hours.
Tip
For easier cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 296, Fat, total (g) 13, chol. (mg) 189, sat. fat (g) 4, carb. (g) 28, fiber (g) 2, pro. (g) 19, sodium (mg) 783, Percent Daily Values are based on a 2,000 calorie diet
Saturday, May 30 2015
ingredients
Cake
Nonstick cooking spray
1 3/4 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 teaspoons vanilla
1 cup canned pumpkin
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar
1 teaspoon finely shredded orange peel
2 - 3 tablespoons milk or orange juice
directions
Cake
Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 341, Fat, total (g) 12, chol. (mg) 53, sat. fat (g) 7, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 40, pro. (g) 4, vit. A (IU) 3473.74, vit. C (mg) 2.55, Thiamin (mg) 0.16, Riboflavin (mg) 0.18, Niacin (mg) 1.22, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 41.79, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 216, Potassium (mg) 155, calcium (mg) 60, iron (mg) 2.01, Percent Daily Values are based on a 2,000 calorie diet
Friday, May 29 2015
ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1/2 lemon, juiced
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
24 cherry tomatoes
1 1/2 pounds sirloin steak, trimmed and cut into 1-inch cubes
1 1/2 cups hummus, warmed
Chopped cilantro (for garnish)
directions
Make the marinade by stirring the first seven ingredients in a medium bowl. Pour a bit of the marinade into another bowl, then toss it with the tomatoes. Add the beef to the remaining marinade and let it sit at room temperature for about 15 minutes.
Thread the meat and tomatoes onto separate skewers and sprinkle with salt and pepper. Grill the beef over medium-high heat, turning several times, for 9 to 12 minutes. Grill the tomatoes until they're heated through and the skin is puckered, about 1 minute per side.
To serve, spread warmed hummus on a platter and lay the skewers on top. Garnish with a sprinkling of cilantro.
Thursday, May 28 2015
ingredients
2 pounds red and/or yellow new potatoes, quartered
1/4 teaspoon salt
1 1/4 cups mayonnaise or salad dressing
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced celery (2 stalks)
1/3 cup chopped onion (1 small)
1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish
6 hard-cooked eggs, coarsely chopped
Lettuce leaves (optional)
Paprika (optional)
directions
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.
Makes 12 side-dish servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 277, Fat, total (g) 21, chol. (mg) 120, sat. fat (g) 4, carb. (g) 18, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 10, fiber (g) 2, sugar (g) 1, pro. (g) 5, vit. A (RE) 0, vit. A (IU) 242.95, vit. C (mg) 10.04, Thiamin (mg) 0.1, Riboflavin (mg) 0.16, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 337, Potassium (mg) 341, calcium (mg) 30.29, iron (mg) 0.72, Starch () 1, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, May 27 2015
ingredients
2 teaspoons canola oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size strips
1/2 cup coarsely chopped onion (1 medium)
1 teaspoon garam masala
1 1/2 cups bulgur
1/2 medium lemon, seeded and thinly sliced
3/4 cup pitted dried plums, quartered
1/3 cup golden raisins
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch cayenne pepper
1 14 1/2ounce can reduced-sodium chicken broth
1 1/4 cups water
1/3 cup coarsely chopped or slivered almonds, toasted*
Fresh mint leaves, thinly sliced
Finely shredded lemon peel
directions
In a large skillet heat oil over medium heat. Add chicken, onion, and garam masala; cook and stir until chicken is browned on all sides and onion is tender.
In a 3 1/2- or 4-quart slow cooker combine the chicken mixture, bulgur, lemon slices, plums, raisins, ginger, cinnamon, allspice, and cayenne pepper. Pour broth and the water over mixture in cooker.
Cover and cook on low-heat setting for 2 hours. Stir in almonds.
To serve, sprinkle each serving with mint and lemon peel.
Tip
*
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 321, Fat, total (g) 6, chol. (mg) 55, sat. fat (g) 1, carb. (g) 41, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 9, pro. (g) 29, vit. A (IU) 145.77, vit. C (mg) 11.81, Thiamin (mg) 0.18, Riboflavin (mg) 0.22, Niacin (mg) 13.23, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 235, Potassium (mg) 577, calcium (mg) 60.58, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, May 26 2015
ingredients
1/2 cup light mayonnaise
2 tablespoons water
1 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
1 pound surimi (imitation crab meat), coarsely chopped
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
3 scallions, trimmed, chopped, reserving tops for garnish
1 rib celery, diced
8 ready-to-use crepes (from 4.5-ounce package)
directions
In large bowl, combine mayonnaise, water, Worcestershire sauce, nutmeg and pepper until blended. Add surimi, Parmesan cheese, 1/4 cup of the Swiss cheese, scallions and celery; stir to mix thoroughly.
With short side facing you, spoon 1/2 cup seafood mixture across bottom edge of each crepe. Roll, jelly-roll style, to enclose filling. Place seam side down into a microwave-safe individual au gratin dish or plate. Repeat with remaining crepes and filling, placing 2 crepes on each. Sprinkle each crepe with 1 tablespoon Swiss cheese.
Cover with wax or parchment paper; microwave each on high 1-1/2 minutes until heated and cheese melts. Garnish with scallion tops. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 395, Fat, total (g) 21, chol. (mg) 72, sat. fat (g) 8, carb. (g) 22, fiber (g) 0, pro. (g) 30, sodium (mg) 820, Percent Daily Values are based on a 2,000 calorie diet
Monday, May 25 2015
ingredients
1 pound bulk sage-flavor pork sausage (casings removed, if present)
3/4 cup chopped red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
9 4 inches leftover or toasted frozen plain or buttermilk waffles, halved
3 eggs, lightly beaten
1 1/2 cups half-and-half, light cream, or whole milk
1 tablespoon snipped fresh sage
Fresh sage leaves (optional)
Pure maple syrup
directions
Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner; set aside.
In a large skillet cook sausage, sweet pepper, and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Spread one-third of the sausage mixture in the prepared cooker; top with one-third of the halved waffles. Repeat layers twice more.
In a medium bowl combine eggs, half-and-half, and snipped sage. Pour egg mixture over layers in cooker. Using the back of a large spoon, press down lightly to moisten the top layer of waffles. If desired, sprinkle with sage leaves.
Cover and cook on low-heat setting about 3 1/2 hours or until a knife inserted in the center of egg mixture comes out clean, giving the crockery liner a half-turn once halfway through cooking, if possible. Remove crockery liner from cooker, if possible, or turn off cooker. Cool for 30 minutes. Serve bread pudding warm with maple syrup.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 558, Fat, total (g) 30, chol. (mg) 168, sat. fat (g) 11, carb. (g) 55, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 31, pro. (g) 19, vit. A (IU) 1653.21, vit. C (mg) 26.16, Thiamin (mg) 0.4, Riboflavin (mg) 1.05, Niacin (mg) 4.28, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 61.33, Cobalamin (Vit. B12) (µg) 1.96, sodium (mg) 792, Potassium (mg) 325, calcium (mg) 305, iron (mg) 3.98, Percent Daily Values are based on a 2,000 calorie diet
Sunday, May 24 2015
ingredients
8 ounces rich rectangular crackers, such as Club crackers
3/4 cup butter (1-1/2 sticks)
3/4 cup honey
1 cup packed brown sugar
1/3 cup whipping cream
2 cups finely crushed graham crackers
1 teaspoon vanilla
1/2 teaspoon fine sea salt
2 cups chocolate-covered peanut butter cups, chopped into 1/2-inch pieces (9 ounces)
2 cups dry roasted peanuts
1 1/2 cups milk chocolate pieces (9 ounces)
1/3 cup butterscotch-flavored pieces
1/3 cup peanut butter
directions
Line a 13x9x2-inch baking pan with nonstick foil, extending foil over the edges of the pan. Arrange half of the crackers in a single layer over the bottom of the prepared pan. In a medium saucepan combine butter, honey, brown sugar, and cream. Bring to boiling, stirring constantly. Add graham cracker crumbs, reduce heat to a simmer and continue to cook mixture for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and 1/4 teaspoon of the sea salt.
Pour half of the caramel mixture over the crackers in the prepared pan, spreading to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour remaining caramel over. Arrange remaining crackers in a single layer over the caramel, pushing slightly to secure.
For topping, in a medium microwave-safe bowl, combine chocolate and butterscotch pieces. Microwave for 2 to 3 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Spread chocolate mixture over cracker layer; immediately sprinkle with remaining 1/4 teaspoon sea salt.
Chill bars for 2 hours or until completely firm. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 32 or 40 squares.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 346, Fat, total (g) 20, chol. (mg) 19, sat. fat (g) 9, carb. (g) 38, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 26, pro. (g) 5, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.06, Riboflavin (mg) 0.04, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 220, Potassium (mg) 128, calcium (mg) 60.58, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
Saturday, May 23 2015
ingredients
Sandwich
4 boneless pork sirloin steaks (pork cutlets), cut 1/2-inch thick (about 1 pound)
1/4 cup soy sauce
1/4 cup sesame oil
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced garlic
1/4 teaspoon grated fresh ginger
1/4 teaspoon Dijon-style coarse ground mustard
4 flatbreads, such as naan or pocketless pita
1/2 cup sliced banana peppers, drained
Sesame Slaw
3 cups finely shredded red cabbage
1 cup finely chopped celery
3 tablespoons sesame oil
3 tablespoons honey
3 tablespoons rice vinegar
2 tablespoons soy sauce
3 tablespoons sesame seed, toasted
directions
Sandwich
Place pork cutlets In a large resealable plastic bag set in a shallow dish. Add 1/4 cup soy sauce, 1/4 cup sesame oil, 3 tablespoons honey, 1 tablespoon rice vinegar, the garlic, ginger and mustard. Seal bag and massage gently to combine ingredients and coat meat. Marinate in the refrigerator for 30 to 60 minutes. (Meanwhile, make Sesame Slaw, if you haven't already.) Drain pork, reserving marinade.
Grill pork cutlets on the rack of a covered gas or charcoal grill directly over medium heat for 5 to 7 minutes or until no longer pink, brushing with reserved marinade and turning once during cooking. Remove from grill and slice crosswise into strips. Add flatbread to grill and grill 1 to 2 minutes or until softened and lightly toasted, turning once.
To assemble sandwiches, divide sliced pork, Sesame Slaw and banana peppers among warmed flatbread. (Use a slotted spoon with the slaw.)
Sesame Slaw
In a large bowl, combine cabbage, celery, 3 tablespoons sesame oil, 3 tablespoons honey, 3 tablespoons rice vinegar, and 2 tablespoons soy sauce. Toss well. Cover and refrigerate at least 15 minutes or up to 8 hours. Before serving, stir in toasted sesame seed.
Tip
*
Use regular sesame oil here, not toasted sesame oil.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 1020, Fat, total (g) 32, chol. (mg) 66, sat. fat (g) 5, carb. (g) 137, Monounsaturated fat (g) 12, Polyunsaturated fat (g) 13, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 33, pro. (g) 45, vit. A (IU) 709.4, vit. C (mg) 37.62, Thiamin (mg) 1.32, Riboflavin (mg) 1.1, Niacin (mg) 16.71, Pyridoxine (Vit. B6) (mg) 0.73, Folate (µg) 258.98, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 2413, Potassium (mg) 871, calcium (mg) 202, iron (mg) 9.03, Percent Daily Values are based on a 2,000 calorie diet
Friday, May 22 2015
ingredients
2 cups dried cavatappi (cellentani) pasta
1 3 1/2ounce package thinly sliced pepperoni
1 pound lean ground beef
1/3 cup finely chopped onion
1 8 ounce package mushrooms, sliced
1 15 ounce can pizza sauce
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
1/2 teaspoon sugar
1/8 teaspoon ground black pepper
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
2 cups shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
directions
Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot.
Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.
In a large oven-going skillet, cook ground beef, onion and mushrooms until meat is brown and onion is tender; drain off fat.
Stir in the reserved quartered pepperoni slices, the pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt and onion salt. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.
Return half of the pasta-beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices and sprinkle with the Parmesan cheese.
Bake in a 350 degrees oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.
Variation
This recipe is very flexible. If you like, add or substitute other favorite pizza toppings. You can add chopped red or green sweet peppers with the beef and onion or stir in sliced pitted ripe olives with the pepperoni. Or try substituting sweet or hot Italian sausage for the ground beef.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 387, Fat, total (g) 19, chol. (mg) 67, sat. fat (g) 8, carb. (g) 29, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 28, vit. A (IU) 1111.01, vit. C (mg) 13.82, Thiamin (mg) 0.34, Riboflavin (mg) 0.41, Niacin (mg) 7.7, Pyridoxine (Vit. B6) (mg) 0.48, Folate (µg) 71.57, Cobalamin (Vit. B12) (µg) 1.5, sodium (mg) 916, Potassium (mg) 863, calcium (mg) 266, iron (mg) 3.74, Percent Daily Values are based on a 2,000 calorie diet
Thursday, May 21 2015
ingredients
1 3 pound boneless beef chuck pot roast
1 1/2 cups diced jicama or chopped celery
1/2 cup chopped green onions
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon chili oil
1/4 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water
24 Bibb or Boston lettuce leaves
directions
Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl, combine jicama, green onion, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil and pepper. Pour over meat in cooker.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from slow cooker. Using two forks, shred meat and transfer to a bowl. Cover to keep warm.
For sauce: Skim fat off cooking liquid; discard. Transfer cooking liquid (and any vegetables) to a small saucepan. In a small bowl, combine cornstarch and the water; add to cooking liquid. Cook and stir over medium-high heat until slightly thickened and bubbly; cook and stir 2 minutes more. Add sauce to shredded meat; toss to coat.
To serve, spoon about 1/4 cup of the meat mixture onto each lettuce leaf. Fold lettuce around filling; secure with a toothpick, if you like.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 168, Fat, total (g) 4, chol. (mg) 67, sat. fat (g) 1, carb. (g) 5, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 25, vit. A (IU) 534.49, vit. C (mg) 5.31, Thiamin (mg) 0.13, Riboflavin (mg) 0.29, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 401, Potassium (mg) 472, calcium (mg) 20.19, iron (mg) 3.24, Vegetables () 1, Lean Meat () 3, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, May 20 2015
ingredients
8 - 10 mesquite or hickory wood chunks
1 3 - 3 1/2pound fresh beef brisket
1/4 cup dry red wine or reduced-sodium beef broth
4 teaspoons Worcestershire sauce
1 tablespoon cooking oil
1 tablespoon red wine vinegar or cider vinegar
1 clove garlic, minced (1/2 teaspoon minced)
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon hot-style mustard
Dash cayenne pepper
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon ground black pepper
Zesty Barbecue Sauce (recipe below)
Zesty Barbecue Sauce
1/2 cup chopped green sweet pepper
2 tablespoons chopped onion
1 clove garlic, minced
1/2 cup ketchup
1 large tomato, peeled seeded and chopped
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
directions
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
Trim most of the visible fat from meat. For mop sauce: In a small bowl, combine wine, Worcestershire sauce, oil, vinegar, garlic, coriander seeds, mustard, and cayenne pepper. Set aside.
For rub:
in a small bowl, combine seasoned salt, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
In a smoker, arrange preheated coals, wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat is tender, brushing once or twice with mop sauce during last 1 hour of smoking. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke. Discard any remaining mop sauce.
To serve, thinly slice meat across the grain. Serve meat with Zesty Barbecue Sauce. Makes 8 (3-ounce) servings.
Zesty Barbecue Sauce
Coat an unheated small saucepan with nonstick cooking spray. Preheat over medium heat. Add green sweet pepper, onion, and garlic; cook and stir about 5 minutes or until tender. Stir in ketchup, tomato, steak sauce, Worcestershire sauce, brown sugar, cinnamon, nutmeg, cloves, ginger and black pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve warm or cooled to room temperature. Makes about 1-3/4 cups.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 232, Fat, total (g) 10, chol. (mg) 73, sat. fat (g) 3, carb. (g) 8, fiber (g) 1, pro. (g) 25, sodium (mg) 535, Other Carb () 0.5, Lean Meat () 3.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, May 19 2015
ingredients
3 1/2 ounces oil-packed dried tomatoes, well-drained (3/4 cup)
3 cloves garlic
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup seasoned fine dry bread crumbs
1 1/2 pounds ground uncooked chicken
1/2 cup whole milk ricotta cheese
2 eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon chopped fresh parsley
2 teaspoons dried thyme, crushed
1 teaspoon dried oregano, crushed
1 teaspoon dried marjoram, crushed
2 tablespoons olive oil
White Sauce for Meatballs
3 tablespoons all-purpose flour
2 tablespoons butter
1 cup chicken broth
1 cup whipping cream or whole milk
1 tablespoon white balsamic vinegar
1 teaspoon Worcestershire Sauce
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
directions
Preheat the oven to 350 degrees F.
In a food processor, pulse the dried tomatoes, garlic, salt, and pepper. Add the bread crumbs and pulse to combine.
Transfer the mixture to a large bowl. Add chicken, ricotta cheese, eggs, milk, parsley, thyme, oregano, and marjoram. Combine until uniform in appearance. Roll the mixture into 1 1/2-inch balls (about 1 1/2 tablespoons each).
Place in a 15x10x1-inch baking pan lined with parchment paper. Brush with olive oil. Bake for 16 minutes or until cooked through (165 degrees F).
White Sauce for Meatballs
In a medium saucepan combine flour and butter over medium-high heat. Cook and stir for 2 minutes until it turns blonde.
Add the chicken broth, cream, vinegar, Worcestershire sauce, thyme, salt and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in parsley.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 47, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 1, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 4, vit. A (IU) 67.02, vit. C (mg) 2.34, Thiamin (mg) 0.02, Riboflavin (mg) 0.07, Niacin (mg) 1.04, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 2.51, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 46, Potassium (mg) 131, calcium (mg) 14, iron (mg) 0.42, Percent Daily Values are based on a 2,000 calorie diet
Monday, May 18 2015
ingredients
1 1/2 cups water
1/2 cup farro
6 4-inch diameter portobello mushrooms, stems removed
Olive-oil nonstick cooking spray
1/4 teaspoon freshly cracked black pepper
2 teaspoons olive oil
2/3 cup thinly sliced leeks (2 medium)
1/3 cup chopped dried tomatoes
3 tablespoons snipped fresh basil
6 cloves garlic, minced
2 teaspoons snipped fresh thyme leaves
8 ounces Swiss chard, stemmed and coarsely chopped (3 cups)
6 ounces fresh mozzarella pearls
1 tablespoon balsamic vinegar
directions
Preheat oven to 400 degrees F. In a large saucepan bring water to boiling. Stir in farro; reduce heat. Simmer, covered, about 25 minutes or until tender. Drain. Set aside.
Meanwhile, line a large baking sheet with parchment paper or foil; set aside. Coat both sides of mushroom caps lightly with cooking spray. Sprinkle stem sides of mushrooms with pepper. Arrange mushrooms stem side up on the prepared baking sheet. Bake about 15 minutes or until mushrooms are just tender. Set aside.
In a large nonstick skillet heat olive oil over medium heat. Add leeks, dried tomatoes, basil, garlic, and thyme. Cook and stir for 4 to 5 minutes or until leeks are tender. Gradually stir in chard. Cook and stir for 2 to 3 minutes or until chard wilts. Remove from heat. Stir in cheese, farro, and vinegar.
Fill mushroom caps with chard mixture. Bake about 10 minutes or until heated through.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 196, Fat, total (g) 7, chol. (mg) 20, sat. fat (g) 3, carb. (g) 22, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 5, pro. (g) 11, vit. A (IU) 2786.3, vit. C (mg) 15.31, Thiamin (mg) 0.11, Riboflavin (mg) 0.2, Niacin (mg) 5.6, Pyridoxine (Vit. B6) (mg) 0.28, Folate (µg) 46.54, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 198, Potassium (mg) 699, calcium (mg) 207, iron (mg) 1.93, Percent Daily Values are based on a 2,000 calorie diet
Sunday, May 17 2015
ingredients
1 10 3/4ounce can condensed golden mushroom soup
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 1/2 pounds chicken breast tenderloins or skinless, boneless chicken breasts, cut lengthwise into 1-inch-wide strips
1 cup sliced fresh mushrooms or one 4-ounce can sliced mushrooms, drained
1 cup sliced celery (2 stalks)
1 cup shredded carrots
1 8 ounce can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked brown rice (optional)
directions
In a 3-1/2- or 4-quart slow cooker combine soup, soy sauce, and ginger. Stir in chicken tenders, mushrooms, celery, carrots, and water chestnuts.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Stir cashews into chicken mixture. If desired, serve over hot cooked rice. Makes 6 servings.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 253, Fat, total (g) 9, chol. (mg) 68, sat. fat (g) 2, carb. (g) 15, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 31, vit. A (IU) 5344.92, vit. C (mg) 3.54, Thiamin (mg) 0.15, Riboflavin (mg) 0.22, Niacin (mg) 11.06, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 859, Potassium (mg) 456, calcium (mg) 30.29, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Saturday, May 16 2015
ingredients
1 pound fresh or frozen striped bass fillets
2 teaspoons olive oil
2 tablespoons snipped fresh Italian (flat-leaf) parsley
1 tablespoon snipped fresh basil and/or chives
2 teaspoons finely shredded lemon peel
1 teaspoon snipped fresh rosemary
directions
Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut in 4 serving-size pieces. Brush with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Measure thickness of fish.
For charcoal grill, place fish on greased rack of uncovered grill directly over medium coals. Grill 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork; carefully turn once halfway through grilling. (For gas grill, preheat. Reduce heat to medium. Place fish on greased grill rack over heat; cover. Grill as above.)
In bowl combine parsley, basil, lemon peel, and rosemary. Sprinkle on fish. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 131, Fat, total (g) 5, chol. (mg) 90, sat. fat (g) 1, carb. (g) 0, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 20, vit. A (IU) 291.54, vit. C (mg) 4.13, Thiamin (mg) 0.1, Riboflavin (mg) 0.04, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 4.21, sodium (mg) 225, Potassium (mg) 306, calcium (mg) 20.19, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
Friday, May 15 2015
ingredients
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
2 ounces pancetta or 3 slices bacon, cut into bite-size pieces
2 medium firm, ripe pears (such as Anjou or Bosc), cored and thinly sliced
1 5 ounce package arugula or baby arugula (about 7 cups)
6 very thin slices red onion, separated into rings
1/4 cup pine nuts, toasted
1 ounce Gorgonzola cheese, crumbled
Freshly ground black pepper (optional)
directions
For dressing, in a screw-top jar, combine olive oil, balsamic vinegar, and salt. Cover and shake well. Set aside.
In a large skillet, cook pancetta or bacon over medium heat until crisp. Remove from skillet; drain on paper towels. Set aside. Add pear slices to drippings in skillet; cook for 5 to 7 minutes or until lightly browned and tender, stirring occasionally. Keep warm.
In a very large bowl, combine arugula, onion slices, and dressing. Gently toss to coat with dressing.
Divide arugula mixture among six salad plates. Arrange pears on top. Sprinkle with pancetta, pine nuts, and Gorgonzola cheese. If desired, sprinkle with freshly ground black pepper. Makes 6 side-dish servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 215, Fat, total (g) 17, chol. (mg) 11, sat. fat (g) 4, carb. (g) 12, fiber (g) 2, pro. (g) 4, vit. A (IU) 631.67, vit. C (mg) 5.9, sodium (mg) 343, calcium (mg) 70.68, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
Thursday, May 14 2015
ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1/2 lemon, juiced
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
24 cherry tomatoes
1 1/2 pounds sirloin steak, trimmed and cut into 1-inch cubes
1 1/2 cups hummus, warmed
Chopped cilantro (for garnish)
directions
Make the marinade by stirring the first seven ingredients in a medium bowl. Pour a bit of the marinade into another bowl, then toss it with the tomatoes. Add the beef to the remaining marinade and let it sit at room temperature for about 15 minutes.
Thread the meat and tomatoes onto separate skewers and sprinkle with salt and pepper. Grill the beef over medium-high heat, turning several times, for 9 to 12 minutes. Grill the tomatoes until they're heated through and the skin is puckered, about 1 minute per side.
To serve, spread warmed hummus on a platter and lay the skewers on top. Garnish with a sprinkling of cilantro.
Wednesday, May 13 2015
ingredients
1 15 ounce can tomato sauce
3 tablespoons grated Parmesan cheese
2 tablespoons tomato paste
3/4 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/8 teaspoon crushed red pepper
1 5 - 6 ounce package fresh baby spinach
2 teaspoons water
Olive oil
1 pound frozen pizza or bread dough, thawed
8 ounces bulk Italian sausage, cooked and drained
1 1/2 - 2 cups shredded mozzarella cheese (6 to 8 ounces)
Crushed red pepper (optional)
directions
Preheat oven to 475 degrees F. In a small bowl combine tomato sauce, 2 tablespoons of the Parmesan cheese, the tomato paste, oregano, basil, and the 1/8 teaspoon crushed red pepper. Set aside.
Place spinach in a large microwave-safe bowl; sprinkle with the 2 teaspoons water. Cover with a microwave-safe plate. Microwave on 100% power (high) for 30 seconds. Continue cooking in 10-second intervals just until spinach is wilted. Let stand for 2 minutes; carefully remove plate. Transfer spinach to a sieve; press out excess liquid.
Brush a 12-inch cast-iron or other heavy oven-going skillet with oil; set aside. On a lightly floured surface, roll pizza dough into a 14-inch circle. Transfer to the prepared skillet. Roll edges to form a rim. Brush dough lightly with oil. Spread tomato sauce mixture over dough; top with sausage and spinach. Sprinkle with mozzarella cheese and the remaining 1 tablespoon Parmesan cheese.
Cook pizza in skillet over medium-high heat for 3 minutes. Place skillet in oven. Bake for 15 to 20 minutes or until crust and cheeses are lightly browned. Let stand for 5 minutes before serving. Using a spatula, slide pizza out of skillet. Cut into wedges. If desired, sprinkle with additional crushed red pepper.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 449, Fat, total (g) 23, chol. (mg) 53, sat. fat (g) 9, carb. (g) 40, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 19, vit. A (IU) 2094.22, vit. C (mg) 12.83, Thiamin (mg) 0.24, Riboflavin (mg) 0.21, Niacin (mg) 2.02, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 58.44, Cobalamin (Vit. B12) (µg) 1.05, sodium (mg) 1237, Potassium (mg) 378, calcium (mg) 215, iron (mg) 14.09, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, May 12 2015
ingredients
1 14 1/2ounce can vegetable broth
1/3 cup quick-cooking barley
1/3 cup quinoa, rinsed and drained
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 14 1/2ounce can diced tomatoes, drained
1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained, or 3 cups fresh spinach
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (5 ounces)
3 large red sweet peppers
directions
Preheat oven to 400 degrees F. In a medium saucepan bring broth to boiling. Add barley and quinoa. Return to boiling; reduce heat. Cook, covered, about 12 minutes or until tender. Drain, reserving 1/3 cup cooking liquid; set aside.
In a large skillet cook onion and garlic in hot oil over medium heat for 2 minutes. Add mushrooms; cook and stir for 4 to 5 minutes or until tender. Stir in tomatoes, spinach, the salt, and the black pepper. Add quinoa mixture and 1/2 cup of the cheese; stir to combine. Remove from heat.
Cut peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and black pepper. Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers.
Bake, covered, for 30 minutes. Uncover; top stuffed peppers with the remaining cheese. Bake, uncovered, about 10 more minutes or until peppers are crisp-tender and cheese is browned.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 253, Fat, total (g) 13, chol. (mg) 21, sat. fat (g) 5, carb. (g) 24, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 7, pro. (g) 11, vit. A (IU) 5974.28, vit. C (mg) 109.68, Thiamin (mg) 0.16, Riboflavin (mg) 0.4, Niacin (mg) 2.58, Pyridoxine (Vit. B6) (mg) 0.42, Folate (µg) 102.29, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 641, Potassium (mg) 475, calcium (mg) 246, iron (mg) 2.17, Vegetables () 2, Starch () 1, Lean Meat () 0.5, Fat () 2, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Monday, May 11 2015
ingredients
8 eggs
1/4 teaspoon plus 1/8 teaspoon salt, divided
3 teaspoons olive oil, divided
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup jarred roasted red peppers, drained and chopped
3 tablespoons grated Parmesan cheese
2 tablespoons goat cheese (chevre), crumbled
2 tomatoes, cored and sliced into wedges
1/4 cup thinly sliced fresh basil leaves
directions
Preheat oven to 375 degrees F. In medium bowl, whisk eggs with 1/4 teaspoon salt. In a large oven-safe nonstick skillet, heat 2 teaspoons oil over medium heat. Add eggs and cook until edges are set, about 4 minutes. Top evenly with spinach, peppers, and cheeses. Bake until eggs are cooked through and the cheese has melted, about 10 minutes. Cool 2 minutes and slice.
In a large bowl, toss tomatoes with basil, 1/8 teaspoon salt, and 1 teaspoon olive oil. Serve with the frittata.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 257, Fat, total (g) 17, chol. (mg) 381, sat. fat (g) 6, carb. (g) 9, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 19, vit. A (IU) 9638.88, vit. C (mg) 114.8, Thiamin (mg) 0.16, Riboflavin (mg) 0.71, Niacin (mg) 1.06, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 161.31, Cobalamin (Vit. B12) (µg) 0.99, sodium (mg) 511, Potassium (mg) 633, calcium (mg) 221, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Sunday, May 10 2015
ingredients
1/2 cup heavy cream
2 tablespoons plus 2 tsp sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
4 tablespoons unsalted butter, melted
1 egg, separated, plus 1 egg white
1/2 teaspoon vanilla extract
6 tablespoons chocolate-hazelnut spread
2 cups sliced bananas
2 centimeters sliced strawberries
directions
Heat waffle iron. In a bowl, beat heavy cream with 2 tsp sugar to stiff peaks. Set aside.
In a large bowl, whisk together flour, remaining 2 tbsp sugar, the baking powder and salt. In a separate bowl, stir together milk, butter, egg yolk and vanilla. Pour wet mixture into dry mixture and stir until just combined. Place egg whites in another bowl and beat with a hand mixer on high until fluffy. Fold into batter.
Ladle batter into waffle iron (about 1/2 cup per waffle). Cook according to manufacturers directions. Repeat with remaining batter. (Makes about 6 standard waffles.)
Top each warm waffle with 1 tbsp chocolate-hazelnut spread, 1/3 cup sliced bananas, 1/3 cup sliced strawberries and whipped cream.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 407, Fat, total (g) 22, chol. (mg) 87, sat. fat (g) 11, carb. (g) 48, fiber (g) 3, pro. (g) 8, sodium (mg) 232, Percent Daily Values are based on a 2,000 calorie diet
Saturday, May 09 2015
ingredients
18 sun-dried tomatoes, not oil-packed
1 1/2 cups boiling water
6 thin chicken cutlets (about 1-3/4 pounds total)
1/2 teaspoon dried Italian seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
1 bunch arugula, trimmed, washed
6 tablespoons shredded part-skim mozzarella cheese
3 cups extra-wide egg noodles
1 medium-size zucchini, shredded
1 medium-size summer squash, shredded
6 tablespoons grated Parmesan
directions
Heat oven to 350 degrees F. Soak tomatoes in boiling water in a small heat-proof bowl 5 minutes. Drain.
Spread one cutlet between 2 sheets of parchment or waxed paper. Pound slightly to even 1/8-inch thickness. Repeat with remaining cutlets, Season cutlets with Italian seasoning and a total of 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place 2 to 3 arugula leaves onto each cutlet. Top each with 3 softened tomatoes and 1 tablespoon mozzarella. Starting at a short end, roll up each cutlet. Secure with toothpicks.
Coat 12-inch nonstick skillet with cooking spray. Heat over medium-high heat. Add roll-ups; cook until evenly browned, about 3 minutes. Transfer to ungreased baking dish large enough to hold them in one layer.
Bake in 350 degrees F oven until cooked through, 15 to 20 minutes. Remove from oven; let stand 5 minutes.
Meanwhile, cook noodles in large pot of salted boiling water, following package directions, about 10 minutes.
While noodles are cooking, coat skillet with more spray. Heat over medium-high heat. Add shredded zucchini and squash; cook until wilted.
Drain noodles; transfer to bowl. Stir in cooked squash, remaining salt, pepper and 4 tablespoons Parmesan. Top with remaining Parmesan.
Remove toothpicks from chicken; slice on the diagonal into rounds.
. To serve, place 2/3 cup noodle mixture onto each plate. Fan slices out over noodles.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 309, Fat, total (g) 8, chol. (mg) 104, sat. fat (g) 3, carb. (g) 22, fiber (g) 3, pro. (g) 38, sodium (mg) 656, Percent Daily Values are based on a 2,000 calorie diet
Friday, May 08 2015
ingredients
2 medium carrots, shredded (about 1 cup)
1 large red sweet pepper, seeded and coarsely chopped
1 medium onion, cut into thin wedges
2 tablespoons quick-cooking tapioca, crushed
2 - 2 1/2 pounds boneless pork sirloin roast or boneless pork loin roast, trimmed of fat
3/4 cup bottled barbecue sauce
10 whole wheat hamburger buns, split and toasted
directions
In a 3-1/2- or 4-quart slow cooker combine carrots, sweet pepper, and onion. Sprinkle with tapioca. Place pork roast on top of vegetables. Pour barbecue sauce over meat. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Remove meat from slow cooker, reserving juices. Thinly slice meat. Return sliced meat to slow cooker; stir to coat with sauce. Serve meat on hamburger buns. Makes 10 sandwiches
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 258, Fat, total (g) 5, chol. (mg) 57, sat. fat (g) 1, carb. (g) 28, fiber (g) 3, pro. (g) 24, sodium (mg) 418, Percent Daily Values are based on a 2,000 calorie diet
Thursday, May 07 2015
ingredients
4 thin slices sourdough bread
2 small ripe avocados, seeded, peeled, and cut up
1/2 teaspoon ground cumin
1 large tomato, sliced
4 slices reduced-fat Monterey Jack cheese*
1 - 2 tablespoons red or green jalapeno jelly
1 - 2 teaspoons lime juice
2 cups arugula
directions
Preheat broiler. Place bread slices on the unheated rack of a broiler pan. Broil about 5 inches from the heat about 2 minutes or until bread is lightly toasted, turning once halfway through broiling. Remove from broiler.
Meanwhile, in a medium bowl combine avocados and cumin. Coarsely mash with a fork or potato masher (mixture should still be chunky). Spread avocado mixture on toasted bread slices. Top with tomato and cheese slices; set aside.
In a medium microwave-safe bowl microwave jelly on 100 percent power (high) for 20 to 30 seconds or until melted and slightly bubbly. Stir in lime juice; cool. Add arugula to jelly mixture; toss to coat.
Return sandwiches to broiler. Broil for 2 to 3 minutes more or until cheese is melted. To serve, top sandwiches with arugula mixture.
Tip
*Tip:
If you can't find reduced-fat Monterey jack cheese slices, then slice 3- to 4-oz from a block of reduced-fat Monterey jack cheese and divide evenly among sandwiches. Or replace the reduced-fat Monterey Jack cheese slices with reduced-fat slices of cheddar cheese.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 378, Fat, total (g) 15, chol. (mg) 23, sat. fat (g) 5, carb. (g) 49, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 14, vit. A (IU) 873.51, vit. C (mg) 11.59, Thiamin (mg) 0.36, Riboflavin (mg) 0.28, Niacin (mg) 4.51, Pyridoxine (Vit. B6) (mg) 0.24, Folate (µg) 160.58, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 516, Potassium (mg) 461, calcium (mg) 208, iron (mg) 3.3, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, May 06 2015
ingredients
2 cups white grape juice, pineapple juice, guava nectar or apple juice
1 8 ounce can crushed pineapple, undrained
1/2 cup fresh blackberries, raspberries and/or blueberries
1/2 cup sliced fresh strawberries
directions
In a blender, combine juice and undrained crushed pineapple. Cover and blend until smooth. Divide blackberries and strawberries among twelve 4- to 6-ounce paper cups or freezer pop molds. Pour blended mixture over the fruit. Cover each with foil.
Use the tip of a sharp knife to make a slit in each of the foil tops. For handles, insert a wooden craft stick or plastic spoon into each cup through the slit. (Or add sticks and cover pop molds.) Freeze about 6 hours or until firm.
Variation
Berry Ice Cubes:
Prepare Tropical Berry Pops as directed, except divide berries and juice mixture between two standard ice-cube trays; freeze until firm. Transfer cubes to resealable freezer bags or freezer containers; freeze for up to 2 weeks. Serve in beverages, or use ice cubes or frozen pops to make Berry Super Smoothies.
Variation
Berry Super Smoothies:
In a blender, mix a large ripe banana, one 6-ounce carton vanilla yogurt and 3/4 cup milk. Add four of the Tropical Berry Pops or 10 of the Berry Ice Cubes to the blender. Blend until smooth. Pour into three glasses to serve.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 43, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 11, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 10, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 17.71, Thiamin (mg) 0.02, Riboflavin (mg) 0, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 5, Potassium (mg) 94, calcium (mg) 10.1, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, May 05 2015
ingredients
3 pounds plum tomatoes, cored, seeded and diced
1 20 ounce package frozen corn kernels, thawed
2 medium onions, chopped
6 cloves garlic, roughly chopped
2 jalapeno chiles, seeded and minced
1/2 cup cilantro, chopped
1 5 1/2ounce can tomato juice (about 2/3 cup
1 teaspoon salt
1/2 teaspoon black pepper
1 15 ounce can black beans, drained and rinsed
directions
Combine tomatoes, corn, onions, garlic, jalapenos, cilantro, tomato juice, salt and pepper in an 8-quart pot. Bring to a simmer over high heat.
Reduce heat to medium and simmer for 10 minutes. Stir in beans and cook 5 minutes. Cool and spoon into jars. To give as a gift, pair with tortilla chips and include a chip-and-dip bowl, if desired. Refrigerate with this note: Use within 2 weeks.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 126, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 26, fiber (g) 6, pro. (g) 6, sodium (mg) 418, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Monday, May 04 2015
ingredients
1 tablespoon olive oil
1 1 1/2pound Smithfield Garlic & Herb boneless pork loin roast
1 cup beef broth
Creamy Chimichurri Sauce
12 corn tortillas (warmed according to package directions)
Shredded lettuce
Sour cream (optional)
Creamy Chimichurri Sauce
1 cup fresh Italian parsley leaves and stems (can substitute cilantro)
1/4 cup fresh oregano leaves
3 garlic cloves
2 small shallots, peeled and quartered
1/3 cup fresh-squeezed lime juice (about 2 limes)
1/4 cup water
1/2 teaspoon crushed red pepper flakes (optional)
directions
Heat oil in a nonstick skillet over medium-high heat; add pork loin. Brown pork on all sides (about 11 minutes); deglaze pan with stock scraping any brown bits.
Place pork mixture and cooking liquid into slow cooker. Cover and cook on low 7 to 8 hours or high 3 to 4 hours.
Remove pork from cooking liquid. Pour cooking liquid into a large skillet and bring to a boil over high heat; boil 5 minutes or until liquid is reduced to about 1/3 cup.
Shred pork; stir in reduced cooking liquid. Serve with Chimichurri Sauce, warm tortillas, lettuce, and sour cream.
Creamy Chimichurri Sauce
Combine all ingredients and in a food processor or blender. Pulse 8 to 10 times or until finely chopped, stopping to scrape down sides as needed. Makes about 1-1/4 cups.
Sunday, May 03 2015
ingredients
1 12 - 16 ounce pork tenderloin
1/4 cup olive oil
2 tablespoons Marina's Cranberry Chutney or other fruit chutney
2 tablespoons dry white wine or lemon juice
2 tablespoons peach or apricot preserves
2 tablespoons reduced-sodium soy sauce
1 tablespoon Dijon-style mustard
1 teaspoon chopped fresh ginger
1 large clove garlic, minced
Salt
Ground black pepper
Marina's Cranberry Chutney or other fruit chutney (optional)
directions
Trim fat from pork; place in a resealable bag or covered dish and set aside. For marinade: In a small bowl, combine oil, chutney, wine, preserves, soy sauce, mustard, ginger and garlic. With kitchen shears, snip any large fruit pieces. Pour marinade over pork and turn meat to coat. Chill for 4 to 8 hours, turning occasionally. Drain meat, discarding marinade.
For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 30 minutes or until an instant-read thermometer inserted into meat registers 145 degrees . For a gas grill: Preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place meat on a rack in a roasting pan; place on grill rack and grill as above.
Remove meat from grill. Cover meat loosely with foil and let stand for 5 minutes. Serve the pork sliced and seasoned with salt and pepper. Pass additional chutney if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 121, Fat, total (g) 5, chol. (mg) 52, sat. fat (g) 1, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0.64, Trans fatty acid (g) 0.03, fiber (g) 0.04, sugar (g) 0.58, pro. (g) 17, vit. A (IU) 2, vit. C (mg) 0.04, Thiamin (mg) 0.48, Riboflavin (mg) 0.26, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 0.04, Cobalamin (Vit. B12) (µg) 0.34, sodium (mg) 233, Potassium (mg) 257, calcium (mg) 6, iron (mg) 0.81, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Saturday, May 02 2015
ingredients
6 ounces dried multigrain penne pasta
Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 6 ounce package fresh baby spinach or spinach
1 cup seeded and chopped roma tomatoes (3 medium)
1/4 cup shredded Parmesan cheese (1 ounce)
directions
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add chicken, mushrooms, onion, and garlic; cook for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally. Cool slightly.
In an extra-large bowl combine cooked pasta and chicken mixture. For vinaigrette, in a small screw-top jar combine oil, vinegar, basil, salt, and pepper. Cover and shake well.
Pour vinaigrette over pasta mixture; toss gently to coat. Add spinach, tomatoes, and cheese; toss gently to combine.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 374, Fat, total (g) 15, chol. (mg) 41, sat. fat (g) 3, carb. (g) 38, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 5, pro. (g) 22, vit. A (IU) 3310.16, vit. C (mg) 20.69, Thiamin (mg) 0.08, Riboflavin (mg) 0.19, Niacin (mg) 7.1, Pyridoxine (Vit. B6) (mg) 0.52, Folate (µg) 97, Cobalamin (Vit. B12) (µg) 0.22, sodium (mg) 371, Potassium (mg) 437, calcium (mg) 148, iron (mg) 3.19, Percent Daily Values are based on a 2,000 calorie diet
Friday, May 01 2015
ingredients
1 medium onion, coarsely chopped
1 3 1/2pound boneless pork shoulder roast or picnic roast
1 medium sweet red pepper, cut into 1/4-inch squares
1 medium sweet green pepper, cut into 1/4-inch squares
1 14 1/2ounce can jalapeno-flavored diced tomatoes
2 teaspoons ground cumin
5 1/2 teaspoons garlic salt
5 1/2 teaspoons dried oregano
1/2 teaspoon cayenne red pepper
1 4 ounce jar diced green chiles, drained
1 11 ounce can corn kernels, drained
3 tablespoons tomato paste
16 6 inches corn tortillas, warmed following package directions
Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 30 2015
ingredients
4 poblano peppers
1 avocado
2 teaspoons fresh lime juice
1/8 teaspoon salt
8 slices whole-wheat bread
3 ounces shredded Monterey Jack (about 3/4 cup)
2 large eggs, slightly beaten
2 tablespoons nonfat milk
1/2 teaspoon chili powder
1 tablespoon unsalted butter
2 teaspoons canola oil
directions
Place an oven rack in the upper third of the oven. Preheat the broiler to high. Place poblanos on a rimmed baking sheet lined with aluminum foil and broil, turning occasionally, until blistered and charred on all sides, about 10 minutes. Transfer to a bowl, cover and set aside to cool.
Meanwhile, mash avocado in a small bowl with lime juice and salt. Spread avocado mixture on four slices of bread. Divide Monterey Jack among remaining slices. When peppers are cool enough to handle, peel off charred skin, remove stems and seeds and cut in half. Layer pepper halves over cheese and top with avocado-smeared bread.
Whisk together eggs, milk and chili powder in a shallow dish. Dip two sandwiches into egg mixture, coating the tops and bottoms but not the sides.
Melt 11/2 teaspoons butter and 1 teaspoon oil in a large heavy skillet over medium heat; swirl to coat. Lay the two sandwiches in skillet and cook until golden on the bottom, 3 to 5 minutes. Carefully flip and reduce heat to medium low. Continue cooking until second side is golden and cheese is melted, 3 to 5 minutes more. Dip remaining sandwiches in egg mixture and repeat cooking process over medium-low heat.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 391, Fat, total (g) 21, sat. fat (g) 8, carb. (g) 33, fiber (g) 6, pro. (g) 18, sodium (mg) 439, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, April 29 2015
ingredients
2 tablespoons reduced-fat sour cream
2 tablespoons crumbled blue cheese
2 heads of Treviso or Belgian endive, spears separated (see Note)
4 ounces thinly sliced roast beef, cut into ribbons
directions
Combine sour cream and blue cheese in a small bowl.
Top Treviso (or Belgian endive) with roast beef and a dollop of the blue cheese cream.
TIPS:
Note: Treviso is a slender variety of radicchio.
MAKE AHEAD TIP: Prepare through Step 1 and store in an airtight container for up to 2 days.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 15, Fat, total (g) 1, chol. (mg) 4, pro. (g) 2, sodium (mg) 61, Potassium (mg) 19, Percent Daily Values are based on a 2,000 calorie diet.
Tuesday, April 28 2015
ingredients
3 carrots, cut into 1/2-inch-thick slices
1 ,edoi, onion, chopped
1 1/2 cups fresh mushrooms, halved
2 cloves garlic, minced
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
3 tablespoons quick-cooking tapioca
1 pound beef stew meat, cut into 1-inch cubes
2 cups water
1 14 1/2ounce can diced tomatoes, undrained
1 8 ounce can tomato sauce
1/2 cup dry red wine or water
1 1/2 teaspoons instant beef bouillon granules
1 9 ounce package refrigerated light cheese-filled ravioli
directions
In a 3 1/2- or 4-quart slow cooker place carrots, onion, mushrooms, garlic, and, if using, dried basil and oregano. Sprinkle tapioca over vegetables. Add meat. Stir in the 2 cups water, the undrained tomatoes, tomato sauce, wine or additional water, and bouillon granules.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in ravioli. Cover and cook for 20 minutes more. If using, stir in fresh basil and oregano. Makes 8 (1 1/4-cup) servings.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 243, Fat, total (g) 5, chol. (mg) 47, sat. fat (g) 2, carb. (g) 27, fiber (g) 1, pro. (g) 20, sodium (mg) 578, Vegetables () 1, Starch () 1.5, Lean Meat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Monday, April 27 2015
ingredients
2 tablespoons caraway seed
1/4 teaspoon whole black pepper
1 teaspoon finely shredded lemon peel
1/2 teaspoon kosher salt or regular salt
1 3 - 4 pound whole broiler-fryer chicken
2 tablespoons lemon juice
Lemon slices
directions
Preheat oven to 375 degree F. With a mortar and pestle, slightly crush caraway seed and whole black pepper. Or, in a blender container combine caraway seed with whole black pepper; cover and blend on high for 30 seconds. Stir in lemon peel and salt. Skewer neck skin to back; tie legs to tail. Twist wings under back. Rub caraway mixture over entire bird and under skin of breast.
Place chicken, breast side up, on a rack in a shallow pan. Insert meat thermometer into center of an inside thigh muscle. Roast, uncovered, 1-1/4 to 1-3/4 hours or until drumsticks move easily and meat is no longer pink or thermometer registers 180 degrees. Remove chicken from oven. Cover and let stand 10 minutes. Carefully drizzle lemon juice over chicken before carving. Serve with lemon slices, if desired.
Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 223, Fat, total (g) 13, chol. (mg) 79, sat. fat (g) 3, carb. (g) 2, fiber (g) 0, pro. (g) 25, vit. A (RE) 41.21, vit. C (mg) 2.36, sodium (mg) 251, calcium (mg) 20.19, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Sunday, April 26 2015
ingredients
Nonstick cooking spray
1 pound russet potatoes, peeled and cut into 3/4-inch pieces
2 tablespoons olive oil
1/2 cup chopped onion (1 medium)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
12 eggs, lighlty beaten
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1/2 cup chopped tomato (1 medium)
directions
Line a 3 1/2- or 4-quart round slow cooker with a disposable slow cooker liner. Coat the liner with cooking spray. In a large skillet cook potatoes in hot oil over medium heat about 5 minutes or until lightly browned, stirring frequently. Add onion; cook for 2 to 3 minutes more or until onion is tender, stirring frequently (the potatoes should still be firm).
Transfer potato mixture to the prepared cooker. Sprinkle with salt and pepper. Pour eggs on top of potato mixture; stir gently to distribute potatoes evenly. Cover and cook on low-heat setting about 2 1/2 hours or until eggs are set.
Using a knife, loosen omelet from disposable liner; transfer omelet to a plate. Sprinkle with cheese. Cover with foil and let stand for 5 minutes to slightly melt cheese. Cut omelet into wedges. Top with tomato. Serve warm or at room temperature.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 101, Fat, total (g) 6, chol. (mg) 142, sat. fat (g) 2, carb. (g) 5, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 6, vit. A (IU) 287.6, vit. C (mg) 5.56, Thiamin (mg) 0.04, Riboflavin (mg) 0.18, Niacin (mg) 0.32, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 23.17, Cobalamin (Vit. B12) (µg) 0.33, sodium (mg) 195, Potassium (mg) 172, calcium (mg) 51, iron (mg) 0.88, Percent Daily Values are based on a 2,000 calorie diet
Saturday, April 25 2015
ingredients
2 1/4 cups diced strawberries
1 tablespoon plus 2 tsp sugar
3/4 cup heavy cream
1/2 teaspoon vanilla extract
3/4 of an angel food cake (found in bakery section)
12 push-up pops (such as Wilton or Nordic Ware)
directions
Combine strawberries and 1 tbsp of the sugar in a medium bowl. Whip heavy cream, remaining 2 tsp sugar and vanilla to medium peaks. Spoon cream into a resealable plastic bag; snip off a corner for piping.
Cut cake into scant 1/2-thick slices (you will need 24 slices).
Place 1 tbsp strawberries on bottom of each push-up pop mold. Press a slice of cake on top of strawberries, compressing to fit. Add another 1 tbsp strawberries. Pipe a thin layer of cream on top. Repeat layers (cake, berries, cream) to fill molds. Chill 1 hour before serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 111, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 3, carb. (g) 14, fiber (g) 1, pro. (g) 1, sodium (mg) 130, Percent Daily Values are based on a 2,000 calorie diet
Friday, April 24 2015
ingredients
1 tablespoon olive oil orcanola oil
1 medium red onion, thinly sliced
2 cloves garlic, minced
1 12-inch Italian bread shell, such as Boboli brand
1 1/2 cups shredded fontina or Swiss cheese (6 ounces)
1/2 9 ounce package frozen artichoke hearts, thawed and cut up
1/2 cup pitted kalamata olives, halved or quartered
Coarse ground black pepper
Alfredo pasta sauce, warmed (optional)
directions
Preheat oven to 450 degrees F. In a medium skillet heat oil over medium heat. Add onion and garlic to skillet; cook until onion is tender and golden brown, stirring occasionally
Place bread shell on a lightly greased or parchment-lined baking sheet. Bake for 5 minutes. Sprinkle with 1/2 cup of the cheese. Top with artichokes, olives, and onion mixture. Sprinkle with the remaining 1 cup cheese. Sprinkle lightly with pepper.
Bake for 8 to 10 minutes or until heated through and cheese is melted. If desired, serve pizza with warm Alfredo sauce.
Tip
Icons
Vegetarian
NUTRITION INFORMATION
Per Serving: cal. (kcal) 368, Fat, total (g) 18, chol. (mg) 38, sat. fat (g) 6, carb. (g) 38, Monounsaturated fat (g) 4, fiber (g) 2, sugar (g) 2, pro. (g) 16, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 23 2015
ingredients
1/2 34 1/2ounce package frozen cinnamon sweet roll dough or frozen orange sweet roll dough (6 rolls)
1/3 cup chopped pecans
1/4 cup butter or margarine, melted
1/2 cup sugar
1/4 cup caramel-flavored ice cream topping
1 tablespoon maple-flavored syrup
directions
Place frozen rolls about 2 inches apart on a large greased or parchment-lined baking sheet. (Discard frosting packets or reserve for another use.) Cover rolls with plastic wrap. Refrigerate overnight to let dough thaw and begin to rise.
Preheat oven to 350F. Generously grease twelve 2-1/2-inch muffin cups. Divide pecans evenly among muffin cups; set aside.
Cut each roll into four pieces. Dip each roll piece in melted butter, then roll in sugar. Place two dough pieces into each prepared muffin cup. Drizzle rolls with any remaining melted butter; sprinkle with remaining sugar. In a small bowl stir together ice cream topping and syrup; drizzle over rolls.
Bake in the preheated oven about 20 minutes or until rolls are golden brown. Cool in muffin cups on a wire rack for 1 minute. Invert onto a larger platter. Cool slightly. Serve warm. Makes 12 rolls.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 252, Fat, total (g) 12, chol. (mg) 11, sat. fat (g) 4, carb. (g) 36, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 8, pro. (g) 2, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.21, Riboflavin (mg) 0.1, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 373, Potassium (mg) 37, calcium (mg) 20.19, iron (mg) 1.08, Starch () 2, Other Carb () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, April 22 2015
ingredients
4 hoagie rolls, halved
1/4 cup yellow mustard
1/2 cup thinly sliced onion
2 ounces reduced-sodium deli ham, thinly sliced
8 bread and butter lengthwise sandwich pickle slices (such as Vlasic Stackers)
2 cups purchased deli-roasted chicken, shredded
4 slices Monterey Jack cheese
directions
Spread the sides of the cut rolls with mustard. Layer roll bottoms with onion, ham, pickle slices, chicken and cheese. Replace roll tops.
Grill sandwiches in a panini press or indoor covered grill until bread is golden brown.
Tuesday, April 21 2015
ingredients
2 leeks, white and lightgreen parts only, sliced and cleaned well
2 medium carrots, peeled and sliced in half-moons
1 large rib celery, diced
1 pound russet potatoes, peeled and diced
2 cups milk
2 cups 1/3-less-sodium vegetable broth
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
Pinch ground nutmeg
1 bunch pencil-thin asparagus, trimmed, cut into 1/4- to 1/2-inch pieces
1/2 pound peeled, deveined shrimp, cut in half
1/2 pound bay scallops (thawed, if frozen)
1/2 pound lump crab meat or imitation crab (surimi), torn into small pieces
3 tablespoons instant potato flakes
Salt and pepper to taste (optional)
directions
Coat slow cooker bowl with nonstick cooking spray. Add leeks, carrots, celery and potatoes. Whisk in milk, vegetable broth, Old Bay seasoning, garlic powder and nutmeg. Cover and cook on HIGH for 4 1/2 hours or LOW for 6 hours, 45 minutes.
Uncover and stir in asparagus, shrimp, scallops, crab and potato flakes. Re-cover and cook for an additional 15 minutes (on either HIGH or LOW; see Note). Season to taste with salt and pepper, if desired.
Note: Seafood cooks very quickly and can easily get tough. Make sure that shrimp and scallops are opaque yet tender and crab is heated through.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 330, Fat, total (g) 5, chol. (mg) 103, sat. fat (g) 2, carb. (g) 44, fiber (g) 5, pro. (g) 29, sodium (mg) 957, Percent Daily Values are based on a 2,000 calorie diet
Monday, April 20 2015
ingredients
6 cups low-sodium chicken broth
16 frozen pork pot stickers
1 cup frozen shelled edamame
1 bunch watercress, ends trimmed
1 tablespoon plus 1 teaspoon rice vinegar or apple cider vinegar
2 teaspoons toasted sesame oil
directions
In a large saucepan, season broth with 1/4 teaspoon salt and 1/8 teaspoon pepper and bring to a simmer over medium heat. Add pot stickers and edamame and cook, stirring occasionally, until pot stickers float to the surface, about 5 minutes.
Add watercress and cook just until wilted, about 30 seconds. Remove from heat and stir in vinegar and oil.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 283, Fat, total (g) 12, sat. fat (g) 3.1, carb. (g) 27, fiber (g) 3, pro. (g) 20, sodium (mg) 635, Percent Daily Values are based on a 2,000 calorie diet
Sunday, April 19 2015
ingredients
4 bone-in pork loin chops, cut 3/4 inch thick
2 tablespoons butter, melted
1 egg, lightly beaten
2 tablespoons milk
1/4 teaspoon ground black pepper
1 cup herb-seasoned stuffing mix, finely crushed
1 recipe Savory Strawberry Salsa or Corn and Red Pepper Relish (optional)
Corn and Red Pepper Relish
2 cups fresh or frozen whole kernel corn
1 medium red sweet pepper, cut into slivers
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons snipped fresh parsley
1 tablespoon red wine vinegar
1 - 2 teaspoons snipped fresh thyme
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Savory Strawberry Salsa
2 cups fresh strawberries, coarsely chopped
1 medium avocado, seeded, peeled, and chopped
1/2 cup seeded and coarsely chopped cucumber
2 tablespoons honey
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 - 2 fresh jalapeno chile peppers, seeded and finely chopped*
1/4 teaspoon cracked black pepper
directions
Preheat oven to 425 degrees F. Trim fat from chops; set aside. Pour melted butter into a 13x9x2-inch baking pan, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then into stuffing mix, turning to coat. Place chops in the prepared baking pan.
Bake for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until juices run clear (160 degrees F). If desired, serve with Savory Strawberry Salsa.
Corn and Red Pepper Relish
In a large skillet cook corn, red pepper, onion, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. Stir in parsley, vinegar, thyme, salt, and pepper.
Savory Strawberry Salsa
In a large bowl combine strawberries, avocado, cucumber, honey, lime peel, lime juice, jalapeno peppers, and black pepper. Cover and chill for 1 hour. Serve with pork, poultry, or fish.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 327, Fat, total (g) 14, chol. (mg) 147, sat. fat (g) 6, carb. (g) 13, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 35, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.59, Riboflavin (mg) 0.4, Niacin (mg) 8.49, Pyridoxine (Vit. B6) (mg) 0.72, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.85, sodium (mg) 383, Potassium (mg) 464, calcium (mg) 60.58, iron (mg) 1.62, Starch () 1, Lean Meat () 4.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Saturday, April 18 2015
ingredients
1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust
1 medium fennel bulb
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped onion
3/4 cup fat-free milk
2 tablespoons all-purpose flour
3 eggs
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded part-skim mozzarella cheese (4 ounces)
Fresh basil leaves (optional)
directions
Preheat oven to 425 degrees F. Let piecrust stand at room temperature according to package directions. Line a 9-inch pie plate with piecrust. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
Meanwhile, trim top off fennel bulb, reserving some of the feathery leaves for garnish. Trim fennel bulb and thinly slice. In a covered medium saucepan, cook fennel, asparagus, and onion in a small amount of boiling water for 4 to 6 minutes or just until vegetables are tender. Drain vegetables; set aside.
In a medium bowl, whisk together milk and flour until smooth. Add eggs, snipped or dried basil, salt, and pepper, whisking until combined.
Spoon fennel mixture into baked piecrust. Sprinkle with cheese. Slowly pour egg mixture over all.
Bake, uncovered, for 30 to 35 minutes or until egg mixture is set in center. If necessary to prevent overbrowning, cover edge of pie with foil for the last 5 to 10 minutes of baking. Let stand for 10 minutes before serving. Top with reserved fennel leaves and, if desired, fresh basil leaves.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 290, Fat, total (g) 15, chol. (mg) 122, sat. fat (g) 6, carb. (g) 28, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 12, vit. A (IU) 777.44, vit. C (mg) 8.86, Thiamin (mg) 0.15, Riboflavin (mg) 0.35, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 524, Potassium (mg) 397, calcium (mg) 232.23, iron (mg) 2.16, Vegetables () 1, Starch () 1.5, Medium-Fat Meat () 1, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Friday, April 17 2015
ingredients
1/4 cup all-purpose flour
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 tablespoons cooking oil
1 15 ounce can black beans, rinsed and drained
1 14 1/2ounce can diced tomatoes with onion and green pepper, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup long grain rice
1/8 - 1/4 teaspoon cayenne pepper
2 cloves garlic, minced
directions
In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.
In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 437, Fat, total (g) 16, chol. (mg) 86, sat. fat (g) 4, carb. (g) 40, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 4, fiber (g) 5, sugar (g) 3, pro. (g) 35, vit. A (IU) 389, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 77, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 634, Potassium (mg) 521, calcium (mg) 81, iron (mg) 4, Vegetables () 1, Starch () 2, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 16 2015
ingredients
8 ounces 93%-lean ground beef
8 ounces 99%-lean ground turkey breast
1/2 cup chopped onion
1 10 ounce can diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile, or 1 teaspoon chili powder
1/2 teaspoon dried oregano
directions
Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.
Tips:
Tip: Look for Rotel brand diced tomatoes with green chiles--original or mild, depending on your spice preference--and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Reheat just before serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 98, Fat, total (g) 2, chol. (mg) 35, sat. fat (g) 1, carb. (g) 3, Monounsaturated fat (g) 1, fiber (g) 1, pro. (g) 17, sodium (mg) 243, Potassium (mg) 26, Lean Meat () 3.5, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, April 15 2015
ingredients
Olive oil
1 14 1/2ounce can diced tomatoes (undrained)
6 6-inch flour tortillas
12 ounces lean ground beef
1 small onion, chopped
1 red or green sweet pepper, chopped
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
4 ounces cheddar cheese, shredded
Fresh cilantro leaves
directions
Preheat oven to 400 degrees F. Brush a 9-inch pie plate with olive oil. Spread a large spoonful of diced tomatoes onto the bottom of pie plate. Arrange four of the tortillas on top of the tomatoes and up the sides of the plate, overlapping as necessary; set aside.
In a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until browned; drain off fat. Add chili powder and cinnamon; cook and stir for 1 minute. Stir in about half of the remaining tomatoes. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes. Spoon over tortillas in plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.
Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. If desired, top with cilantro.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 279, Fat, total (g) 15, chol. (mg) 56, sat. fat (g) 7, carb. (g) 18, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 18, vit. A (IU) 1367.7, vit. C (mg) 31.1, Thiamin (mg) 0.04, Riboflavin (mg) 0.18, Niacin (mg) 2.86, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 16.76, Cobalamin (Vit. B12) (µg) 1.1, sodium (mg) 462, Potassium (mg) 265, calcium (mg) 202, iron (mg) 2.54, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, April 14 2015
ingredients
1 sheet frozen puff pastry (half of a17.3-oz. pkg.), thawed
1 cup shredded Gruyere or Swiss cheese (4 ounces)
1 tablespoon olive oil
1 1/2 cups thickly sliced crimini and/or white mushrooms
1 medium yellow or red sweet pepper, cut into bite-size strips
4 ounces thinly sliced cooked ham, cut into bite-size strips
1/2 cup sliced red onion
2 cups coarsely chopped spinach
1 cup coarsely chopped kale
2 tablespoons bottled creamy garlic salad dressing
1 6 ounce jar marinated artichoke hearts, drained
1/2 cup shredded Gruyere or Swiss cheese (2 ounces)
directions
Unfold the thawed puff pastry sheet and place into an ungreased 15x10x1-inch baking pan. Using your fingers, gently press the dough to the edges. (Pastry will be thin.) Prick center with a fork, leaving a 1-inch border unpricked. Bake for 15 minutes in a 375 degrees F oven. Remove from oven. Sprinkle crust with 1 cup of the Gruyere; return to oven for 5 minutes more.
Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the mushrooms, sweet pepper, ham and red onion. Cook, stirring, for about 5 minutes; until vegetables are tender.
In a medium bowl, combine spinach and kale. Add the salad dressing and toss lightly to coat. Remove the cheese-topped pastry from the oven. Top with the spinach mixture, vegetable mixture and artichoke hearts. Bake for 5 minutes.
Sprinkle pizza with remaining 1/2 cup cheese. Bake for 5 minutes more or until cheese has melted.
Cut into squares to serve.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 368, Fat, total (g) 26, chol. (mg) 35, sat. fat (g) 9, carb. (g) 19, Monosaturated fat (g) 11, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 13, vit. A (IU) 2240.81, vit. C (mg) 32.84, Thiamin (mg) 0.27, Riboflavin (mg) 0.29, Niacin (mg) 2.66, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 56.3, Cobalamin (Vit. B12) (µg) 0.46, sodium (mg) 424, Potassium (mg) 266, calcium (mg) 283, iron (mg) 1.48, Percent Daily Values are based on a 2,000 calorie diet
Monday, April 13 2015
ingredients
1 1/2 cups butter
5 eggs
1 tablespoon butter, melted
1 tablespoon unsweetened cocoa powder
2 cups all-purpose flour
1 1/4 cups unsweetened cocoa powder
1/4 cup buttermilk powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups packed brown sugar
1 tablespoon vanilla
1/2 teaspoon instant coffee crystals
1 cup water
Marshmallow Filling (recipe follows)
Chocolate Glaze (recipe follows)
Chocolate Glaze
1/4 cup whipping cream
1/3 cup semisweet chocolate pieces (2 ounces)
Marshmallow Filling
3/4 cup butter, softened
1 7 ounce jar marshmallow creme
1 1/2 cups powdered sugar
1 1/2 tablespoons vanilla
directions
Allow the 1 1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form paste. Brush inside of a 10-inch fluted tube pan with cocoa paste; set pan aside.
For cake: In a medium bowl, stir together the flour, 1 1/4 cups cocoa, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one a time, beating 1 minute after each addition and scraping bowl frequently. Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.
Bake in a 325 degrees F oven about 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.
Split cake in half horizontally. Set cake top aside. Spread Marshmallow Filling on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of cake. Using a long serrated knife, slice cake into wedges.
Chocolate Glaze
In a small saucepan, heat whipping cream over medium heat. Add semisweet chocolate pieces. Heat and stir over low heat until chocolate is melted and smooth. Makes about 1/3 cup.
Marshmallow Filling
In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Add marshmallow creme, powdered sugar and vanilla. Beat until smooth.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 586, Fat, total (g) 32, chol. (mg) 134, sat. fat (g) 19, carb. (g) 74, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 53, pro. (g) 6, vit. A (IU) 923.21, vit. C (mg) 0, Thiamin (mg) 0.13, Riboflavin (mg) 0.19, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 498, Potassium (mg) 214, calcium (mg) 100.97, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
Sunday, April 12 2015
ingredients
1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
4 medium carrots, bias-cut into 1/2-inch-thick slices
1/2 cup bias-sliced green onions
2 cloves garlic, minced
1 1/2 cups water
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
1 1/2 teaspoons instant beef bouillon granules
1/4 teaspoon crushed red pepper
3 tablespoons cornstarch
3 tablespoons cold water
1/2 cup chopped red sweet pepper
2 cups loose-pack frozen sugar snap peas, thawed
Hot cooked rice
directions
In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, green onions, and garlic. In a medium bowl, combine the 1-1/2 cups water, the soy sauce, ginger, bouillon granules, and crushed red pepper; pour over mixture in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl, stir together cornstarch and the 3 tablespoons cold water; stir into meat mixture along with sweet pepper. Cover and cook for 20 to 30 minutes or until thickened, stirring once. Stir in sugar snap peas. Serve with hot cooked rice. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 350, Fat, total (g) 10, chol. (mg) 68, sat. fat (g) 4, carb. (g) 35, fiber (g) 3, pro. (g) 29, sodium (mg) 400, Percent Daily Values are based on a 2,000 calorie diet
Saturday, April 11 2015
ingredients
2 tablespoons olive oil
2 green bell peppers, seeded and diced
1 medium onion, chopped
3 cloves garlic, chopped
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 28 ounce can fire-roasted crushed tomatoes
5 jarred pepperoncini, trimmed and sliced
1/2 cup dry red wine
1 20 ounce package plus 1 pkg (9 oz) refrigerated cheese tortellini
2 tablespoons grated Parmesan
directions
Heat oil in a large sauce pot over medium heat. Add green peppers and onion and cook 5 minutes. Add garlic, Italian seasoning and black pepper. Cook 1 minute.
Stir in crushed tomatoes, pepperoncini and red wine. Simmer 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add tortellini and cook 7 minutes or as per package directions. Drain and transfer to a platter. Top with sauce and grated Parmesan.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 552, Fat, total (g) 16, chol. (mg) 77, sat. fat (g) 6, carb. (g) 76, fiber (g) 6, pro. (g) 25, sodium (mg) 1040, Percent Daily Values are based on a 2,000 calorie diet
Friday, April 10 2015
ingredients
1/4 cup plain Greek yogurt
1 tablespoon snipped fresh dill
1 tablespoon milk
Ground black pepper
4 4-inch pieces multigrain baguette-style French bread, split
4 ounces Havarti cheese, thinly sliced
4 ounces shaved ham
8 lengthwise sandwich pickle slices
2 hard-cooked eggs, peeled and sliced
directions
In a small bowl combine yogurt, the 1 tablespoon dill, and the milk. Season to taste with pepper; spread over one cut side of each baguette. Layer with cheese, ham, and pickle slices. Top with egg slices, additional dill, and bread tops.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 371, Fat, total (g) 15, chol. (mg) 132, sat. fat (g) 7, carb. (g) 40, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 20, vit. A (IU) 372.4, vit. C (mg) 2.46, Thiamin (mg) 0.2, Riboflavin (mg) 0.2, Niacin (mg) 0.88, Pyridoxine (Vit. B6) (mg) 0.13, Folate (µg) 13.72, Cobalamin (Vit. B12) (µg) 0.42, sodium (mg) 1245, Potassium (mg) 151, calcium (mg) 210, iron (mg) 0.6, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 09 2015
Ingredients
3 cups water
3/4 cup farro
1 tablespoon extra-virgin olive oil
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
2 cups low-sodium chicken broth or “no-chicken” broth
3 tablespoons white miso (see Tip)
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
3 tablespoons very thinly sliced fresh basil
1/4 teaspoon pepper
Preparation
Combine water and farro in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until tender and chewy, about 30 minutes. Drain.
About 15 minutes after you start the farro, heat oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until beginning to soften, about 2 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is bright green, about 2 minutes. Add broth and miso; increase heat to high and bring to a boil. Reduce heat to medium and gently stir in salmon. Simmer for 3 minutes. Remove from heat and stir in basil and pepper.
Divide the farro among 4 deep bowls and top with the salmon stew.
Nutrition
Per serving : 407 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 66 mg Cholesterol; 40 g Carbohydrates; 37 g Protein; 5 g Fiber; 432 mg Sodium; 847 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 starch, 1 1/2 vegetable, 4 lean meat, 1/2 fat
Tips & Notes
Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.
Wednesday, April 08 2015
ingredients
1 large onion, chopped
4 cloves garlic, chopped
1 large red pepper, seeded and diced
1 large green pepper, seeded and diced
1 1/2 pounds beef chuck
2 cans (14.5 oz each) stewed tomatoes
3 tablespoons chili powder
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
2 chipotle peppers in adobo, seeded and chopped
2 cans (15 oz each) black beans, drained and rinsed
Tortilla chips and sour cream (optional)
directions
Coat the bowl of a slow cooker with nonstick cooking spray. Place onion, garlic, peppers and ground beef in bottom of slow cooker.
In a medium bowl, combine tomatoes, chili powder, tomato paste, cumin, oregano, salt and chipotle peppers. Pour over ground beef.
Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in beans during last 30 minutes of cooking time.
Serve with crushed tortilla chips and sour cream, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 324, Fat, total (g) 14, chol. (mg) 58, sat. fat (g) 5, carb. (g) 25, fiber (g) 9, pro. (g) 23, sodium (mg) 793, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, April 07 2015
ingredients
Nonstick cooking spray
4 eggs
3 cups milk, half-and-half, or light cream
2 cloves garlic, minced
1 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
6 cups cubed herbed focaccia, dried*
1 1/2 cups chopped cooked ham
4 - 4 1/2 ounces Brie, cut into 1/2-inch pieces
1/3 cup snipped dried tomatoes (not oil-pack)
directions
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
In a large bowl whisk together eggs, milk, garlic, thyme, and pepper. Gently stir in bread cubes, ham, Brie, and dried tomatoes. Spoon into prepared cooker.
Cover and cook on low-heat setting for 3 1/2 to 4 hours or until a knife inserted in center comes out clean (mixture will puff), giving crockery liner a half turn halfway through cooking, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 30 minutes before serving (pudding will fall slightly as it cools).
Tip
*Tip:
To make dried focaccia cubes, preheat oven to 300 degrees F. Cut focaccia into 1/2-inch cubes. Spread in a single layer in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.)
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 370, Fat, total (g) 16, chol. (mg) 172, sat. fat (g) 7, carb. (g) 34, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 9, pro. (g) 23, vit. A (IU) 534.49, vit. C (mg) 2.95, Thiamin (mg) 0.3, Riboflavin (mg) 0.57, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 966, Potassium (mg) 452, calcium (mg) 222.13, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
Monday, April 06 2015
ingredients
Broth
8 large bone-in, skinless chicken thighs (about 3 lbs)
2 large onions, peeled and cut into wedges
2 carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
4 cloves garlic, smashed
2 bay leaves
15 whole peppercorns
2 sprigs fresh thyme
Soup
2 carrots, peeled and sliced
2 ribs celery, sliced
2 small chicken bouillon cubes (such as Wylers)
1/2 teaspoon salt
4 ounces broad egg noodles
1/4 cup parsley, chopped
directions
Broth: In a large pot, combine chicken, onions, carrot, celery, garlic, bay leaves, peppercorns, thyme and 12 cups water.
Bring to a boil; reduce heat and simmer, covered, 20 minutes. Remove chicken thighs to a cutting board and shred meat from bones. Reserve meat and add bones back to pot. Continue to simmer, covered, 60 minutes. Strain broth into a second large pot. Discard bones and other solids.
Soup: Skim broth; bring to a boil. Add carrots, celery, bouillon cubes and salt. Stir in noodles and cook about 7 minutes or until noodles and vegetables are tender. Stir in parsley and reserved chicken. Cook 1 minute to heat chicken.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 384, Fat, total (g) 15, chol. (mg) 137, sat. fat (g) 4, carb. (g) 25, fiber (g) 3, pro. (g) 36, sodium (mg) 864, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Sunday, April 05 2015
ingredients
1 - 1 1/4 pounds uncooked ground turkey breast
1 teaspoon onion powder
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried sage, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
1/8 teaspoon dried marjoram, crushed
Nonstick cooking spray
3 whole grain English muffins, split
8 eggs or 4 eggs plus 1 cup refrigerated or frozen egg product, thawed
2 cups fat-free milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon paprika
1 cup chopped green sweet peppers (2 small)
1 cup chopped red sweet peppers (2 small)
1/4 cup sliced green onions (2)
1 cup shredded reduced-fat cheddar cheese (4 ounces)
directions
In a large bowl combine ground turkey breast, onion powder, black pepper, sage, nutmeg, crushed red pepper, and marjoram; mix well. In a large skillet cook turkey mixture over medium heat until brown.
Lightly coat a 3-quart rectangular baking dish with cooking spray. Cut English muffins into quarters; arrange in an even layer in baking dish. Sprinkle cooked turkey mixture evenly over English muffins.
In a large bowl whisk together eggs, milk, dry mustard, salt, and paprika; pour over layers in dish. Sprinkle sweet peppers and green onions over egg mixture. Cover and chill for 8 to 24 hours.
Preheat oven to 350 degrees F. Bake, uncovered, for 45 minutes. Sprinkle with cheese. Bake, for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 283, Fat, total (g) 11, chol. (mg) 230, sat. fat (g) 5, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 27, vit. A (IU) 1276.9, vit. C (mg) 39.53, Thiamin (mg) 0.13, Riboflavin (mg) 0.4, Niacin (mg) 1.54, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 48.8, Cobalamin (Vit. B12) (µg) 0.75, sodium (mg) 362, Potassium (mg) 254, calcium (mg) 226, iron (mg) 2.06, Percent Daily Values are based on a 2,000 calorie diet
Saturday, April 04 2015
ingredients
1 pound ground chicken
1/2 cup finely chopped onion
3 cloves garlic, chopped
1/2 cup unseasoned bread crumbs
1 egg, lightly beaten
1 chipotle pepper in adobo, seeded and chopped, plus 1 tbsp adobo
3/4 teaspoon salt
1/2 teaspoon dried oregano
1 can (141/2 oz) diced tomatoes, fire-roasted or with chipotle
6 hero rolls (about 2 oz each), split
3/4 cup shredded Monterey Jack cheese or sharp white cheddar
directions
1.
Heat oven to 400 degrees . Line a baking sheet with nonstick foil.
2.
In a large bowl, combine chicken, onion, garlic, bread crumbs, egg, chipotle, adobo, salt and oregano. Form into 18 meatballs and place on prepared pan. Bake at 400 degrees for 15 minutes. Turn and bake an additional 10 minutes.
3.
In a large saucepan, combine diced tomatoes and 1 cup water; bring to a boil. Add meatballs and simmer on medium heat, covered, for 10 minutes.
4.
Spoon 3 meatballs and some sauce into each roll. Sprinkle 2 tbsp cheese over each and broil about 1 minute, until lightly browned and cheese is melted. Serve immediately with any remaining sauce.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 415, Fat, total (g) 16, chol. (mg) 139, sat. fat (g) 6, carb. (g) 44, fiber (g) 3, pro. (g) 24, sodium (mg) 1053, Percent Daily Values are based on a 2,000 calorie diet
Friday, April 03 2015
ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar
5 eggs
1/4 cup plus 2 tbsp lemon juice
2 tablespoons lemon zest
3 tablespoons fresh thyme, roughly chopped, plus sprigs for garnish (optional)
1 teaspoon vanilla extract
1 cup buttermilk2
2 cups confectioners sugar
1/4 cup heavy cream
directions
Heat oven to 350 degrees . Butter and flour a 12-cup Bundt pan, making sure to cover every crease so that cake will release after it is baked.
In a bowl, whisk together flour, baking powder, baking soda and salt. In a separate larger bowl, beat butter and granulated sugar on high speed for 2 to 3 minutes, until fluffy. Beat in eggs 1 at a time. Whisk in 1/4 cup of the lemon juice, the zest, thyme and vanilla. On low speed, beat in half the flour mixture, then the buttermilk, followed by remaining flour mixture. Pour batter into prepared Bundt pan, tapping it on the counter to release air bubbles.
Bake at 350 degrees for 50 minutes to 1 hour, until a toothpick inserted in center of cake comes out clean.
Cool in Bundt pan for exactly 10 minutes. Loosen edges with a paring knife, then turn out onto a cake stand or plate, gently shaking to remove. Allow cake to cool completely.
In a bowl, beat confectioners sugar, cream and remaining 2 tbsp lemon juice on low until combined. Drizzle over cake with a spoon. Garnish with thyme sprigs, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 337, Fat, total (g) 13, chol. (mg) 89, sat. fat (g) 7, carb. (g) 53, fiber (g) 1, pro. (g) 5, sodium (mg) 193, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 02 2015
ingredients
2 medium russet potatoes (about 10 ounces total)
1 medium bulb fennel
1/4 cup finely chopped onion
1 tablespoon snipped fresh rosemary
4 cloves garlic, minced
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/8 teaspoon black pepper
8 lamb rib chops, cut about 1 inch thick (2 to 2 1/2 pounds total)
Nonstick cooking spray
1 egg white, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon canola oil
directions
Peel and coarsely shred the potatoes. Trim the fennel bulb and cut out the core; coarsely shred the fennel bulb. (You should have 1 1/2 cups each of potato and fennel.*) In a medium microwave-safe bowl combine potatoes, fennel, and onion. Cover with vented plastic wrap.
Microwave on 100 percent power (high) 4 to 5 minutes or just until vegetables are tender, stirring once or twice. Drain off any liquid and set potato mixture aside to cool to room temperature.
For rub, in a small bowl combine rosemary, garlic, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Trim fat from lamb chops. Sprinkle rub evenly over chops; rub in with your fingers.
Coat an indoor grill pan with cooking spray. Heat over medium heat. Add the lamb chops. Cook to desired doneness, turning once halfway through cooking. Allow 12 to 14 minutes for medium rare (145 degrees F) or 15 to 17 minutes for medium (160 degrees F).
Meanwhile, for the potato latkes, add the egg white, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the potato mixture. Stir until well mixed. Divide mixture into eight equal portions. Coat a large nonstick skillet with cooking spray. Add the oil. Heat skillet over medium-high heat. Add potato portions to the hot skillet and flatten each portion into a circle about 1/2 inch thick.
Cook the potato latkes about 5 minutes or until golden brown, turning once halfway through cooking time. Serve the latkes with the lamb chops.
Tip
*Test Kitchen Tip:
To make quick work of shredding the potatoes and fennel, use a food processor fitted with a shredding blade.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 276, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 3, carb. (g) 19, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 1, pro. (g) 23, vit. A (IU) 97.18, vit. C (mg) 23.03, Thiamin (mg) 0.15, Riboflavin (mg) 0.26, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.89, sodium (mg) 400, Potassium (mg) 806, calcium (mg) 60.58, iron (mg) 2.7, Starch () 1, Lean Meat () 3, Fat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, April 01 2015
ingredients
1/2 cup water
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 pound broccoli
1 yellow sweet pepper
2 tablespoons cooking oil
12 ounces skinless, boneless chicken, cut into bite-size pieces
2 cups chow mein noodles or hot cooked rice
directions
For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips.
In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 378, Fat, total (g) 16, chol. (mg) 49, sat. fat (g) 3, carb. (g) 31, fiber (g) 6, pro. (g) 29, vit. A (RE) 185.44, vit. C (mg) 160.61, sodium (mg) 877, calcium (mg) 80.77, iron (mg) 2.34, Vegetables () 2, Starch () 1.5, Lean Meat () 2, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, March 31 2015
ingredients
12 ounces fresh or frozen skinless salmon fillet
Nonstick cooking spray
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 tablespoon canola oil
2 14 1/2ounce cans reduced-sodium chicken broth
2 1/2 cups fat-free milk
1/2 cup flour
1/8 teaspoon salt
1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
2 cups coarsely chopped fresh spinach
5 tablespoons light sour cream
1 slice rye bread, toasted and cut into 1/2-inch pieces
1/3 cup chopped cucumber
Fresh dill sprigs (optional)
directions
Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place salmon on one side of the pan. Measure thickness of fish. Add asparagus to the other side of the pan, spreading to an even layer. Lightly coat asparagus with cooking spray. Roast asparagus and salmon in oven, uncovered, for 4 to 6 minutes per 1/2-inch thickness of salmon or until salmon flakes easily when tested with a fork and asparagus is just tender. Using two forks, flake salmon, removing and discarding any bones.
In a 4-quart Dutch oven cook onion in hot oil over medium heat about 5 minutes or until tender but not brown, stirring occasionally. Add broth. In a medium bowl whisk together milk, flour, and salt until smooth. Add all at once to broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Add flaked salmon, asparagus pieces, and the snipped or dried dill to the soup. Cook for 1 to 2 minutes or until heated through. Stir in spinach just before serving.
To serve, ladle soup into shallow bowls. Top each serving with a spoonful of sour cream and sprinkle with rye bread cubes, chopped cucumber, and, if desired, fresh dill sprigs.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 318, Fat, total (g) 14, chol. (mg) 44, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 5, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 9, pro. (g) 24, vit. A (IU) 1797.84, vit. C (mg) 10.63, Thiamin (mg) 0.42, Riboflavin (mg) 0.54, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 108.86, Cobalamin (Vit. B12) (µg) 2.93, sodium (mg) 603, Potassium (mg) 695, calcium (mg) 212.03, iron (mg) 2.52, Vegetables () 1, Starch () 1, Medium-Fat Meat () 2.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Monday, March 30 2015
ingredients
1 large fennel bulb, cut into 1/2-inch wedges
1/2 pound small carrots (6 to 8), scrubbed and halved lengthwise
1/2 head cauliflower (about 1 pound), cut into small florets
4 cups apple cider vinegar
1 cup sugar
6 tablespoons pickling spice (such as McCormick)
1 tablespoon kosher salt
6 garlic cloves, peeled and crushed
4 rosemary sprigs
2 jalapenos, sliced
2 1/2 cups water
directions
Place fennel, carrots and cauliflower in a large bowl.
In a medium pot, combine vinegar, sugar, pickling spice, salt, garlic, rosemary, jalapenos and water. Bring mixture to a boil, reduce to a simmer and cook until sugar is dissolved, about 4 minutes. Let cool 10 minutes, then pour over vegetables; let cool, cover with plastic wrap and chill 4 hours or overnight. (If necessary, place a dinner plate over plastic to keep vegetables submerged.) Store up to a week in liquid; strain before serving.
Sunday, March 29 2015
ingredients
8 ounces bacon, chopped into 1 inch pieces
1/2 onion, sliced thinly
3 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons apple cider vinegar
12 ounces green beans
directions
Cook bacon until crisp in skillet, drain bacon, and set aside, reserving bacon grease.
In skillet with bacon grease, saute onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.
Steam or blanch green beans until tender, and toss with onion mixture and reserved bacon pieces. Serve warm or at room temperature.
Saturday, March 28 2015
ingredients
1 12.8ounce package frozen potato-and-onion-filled pierogies
8 ounces uncooked chorizo sausage or Italian sausage (casings removed, if present)
1 pint red and/or yellow cherry tomatoes, halved
1 8 ounce can tomato sauce
4 ounces watercress (4 cups)
directions
In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.
Meanwhile, in a 12-inch skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Set aside 1/2 cup of the tomatoes; add the remaining tomatoes and the tomato sauce to sausage in skillet. Cook for 6 to 8 minutes or until tomatoes begin to soften.
Divide pierogies among four serving plates; spoon tomato mixture over pierogies. Top with the reserved tomatoes and the watercress.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 419, Fat, total (g) 24, chol. (mg) 54, sat. fat (g) 8, carb. (g) 34, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 20, vit. A (IU) 1943.61, vit. C (mg) 33.66, Thiamin (mg) 0.43, Riboflavin (mg) 0.26, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.16, sodium (mg) 1331, Potassium (mg) 720, calcium (mg) 70.68, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Friday, March 27 2015
ingredients
Nonstick cooking spray
1 16 ounce package shelf-stable potato gnocchi
1 1/2 cups light or no-sugar-added tomato-base pasta sauce
12 ounces extra-lean ground beef
1/4 cup finely chopped onion
1 small egg, lightly beaten, or 2 tablespoons refrigerated or frozen egg product, thawed
2 tablespoons fine dry whole wheat bread crumbs
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/4 teaspoon fennel seeds, crushed
2 teaspoons olive oil
8 ounces fresh mushrooms, sliced
1 medium green sweet pepper, stemmed, seeded, and cut into bite-size strips
1/2 cup thinly sliced onion
2 teaspoons olive oil
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
directions
Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. Cook gnocchi according to package directions. Drain. Transfer to a large bowl. Stir in pasta sauce; set aside.
Meanwhile, in a large bowl combine ground beef, the chopped onion, egg, bread crumbs, oregano, basil, garlic powder, and fennel seeds. Shape meat mixture into 24 balls.
In a large skillet heat 2 teaspoons olive oil over medium heat. Add mushrooms, sweet pepper, and the sliced onion; cook about 7 minutes or until tender. Add vegetables to bowl with gnocchi.
In the same large skillet heat 2 teaspoons oil over medium heat. Cook meatballs, half at a time, about 6 minutes or until cooked through (160 degrees F), turning occasionally. Transfer meatballs to bowl with gnocchi and vegetables. Stir gently to combine.
Pour gnocchi mixture into prepared baking dish. Cover with foil. Bake for 20 minutes. Sprinkle cheese on top. Bake, uncovered, about 10 minutes more or until cheese is melted and golden brown.
Make Ahead Tip
To Make Ahead:
Prepare as directed through Step 4. Pour gnocchi mixture into prepared baking dish. Cover with foil. Chill for 4 to 24 hours. To serve, preheat oven to 350 degrees F. Bake, covered, for 45 minutes; stir. Sprinkle cheese on top. Bake, uncovered, for 10 to 15 minutes more or until cheese is melted and golden brown.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 234, Fat, total (g) 6, chol. (mg) 54, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 16, vit. A (IU) 410.53, vit. C (mg) 17.08, Thiamin (mg) 0.06, Riboflavin (mg) 0.24, Niacin (mg) 3.47, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 15.29, Cobalamin (Vit. B12) (µg) 1.08, sodium (mg) 485, Potassium (mg) 447, calcium (mg) 83, iron (mg) 1.92, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Thursday, March 26 2015
ingredients
1 3 - 4 pound small bone-in ham
1 10 ounce jar plum jam (1 cup)
1/4 cup pomegranate juice
1/8 teaspoon ground cloves (optional)
1 tablespoon Dijon-style mustard
6 medium leeks
Salt and pepper
1/2 cup finely shredded Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Fresh sage leaves (optional)
directions
Preheat oven to 350 degree F. Place ham on a rack in a foil-lined roasting pan. Roast, uncovered, for 45 minutes.
For sauce, in small saucepan stir together jam, pomegranate juice, and ground cloves. Heat over low until melted and combined. Spoon half of the sauce over ham. Tent with foil. Roast for 1 to 1-1/2 hours more or until internal temperature of ham is 140 degrees F. Remove and let stand, covered, for 10 minutes. Stir mustard into remaining sauce and heat through.
For leeks, trim root ends and tough green tops. Halve leeks lengthwise. Remove and discard tough outer layers. Rinse well. Arrange leek halves in a 2-quart rectangular baking dish. Add 2 tablespoons water. Sprinkle leeks lightly with salt and pepper and 1/4 cup of the cheese. Cover with foil. Bake in the oven with ham for 35 minutes. Uncover; sprinkle with bread crumbs and remaining cheese. Drizzle with melted butter. Bake, uncovered, for 15 minutes more or until leeks are tender (yield easily when pierced with a fork) and topping is brown.
To serve, lightly spoon some of the remaining sauce over the ham. Slice ham and serve with remaining sauce and leeks. Garnish with sage leaves. Makes 12 servings.
Tip
*
Leeks are tender when they yield easily when pierced with a fork.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 310, Fat, total (g) 13, chol. (mg) 69, sat. fat (g) 5, carb. (g) 25, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 14, pro. (g) 24, vit. A (IU) 826.03, vit. C (mg) 7.09, Thiamin (mg) 0.49, Riboflavin (mg) 0.28, Niacin (mg) 6.71, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 1001, Potassium (mg) 458, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, March 25 2015
ingredients
8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 pound 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
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).
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 INFORMATION
Per Serving: cal. (kcal) 320, Fat, total (g) 18, chol. (mg) 134, sat. fat (g) 6, carb. (g) 5, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 2, pro. (g) 32, vit. A (IU) 728.85, vit. C (mg) 7.68, Thiamin (mg) 0.28, Riboflavin (mg) 0.42, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 626, Potassium (mg) 581, calcium (mg) 50.48, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, March 24 2015
ingredients
2 medium green sweet peppers
2 medium fresh poblano chile peppers
1 bulb garlic
1/2 teaspoon olive oil
2 medium ripe avocados, halved, seeded, peeled, and cut up
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 roma tomatoes, seeded and chopped
directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. Quarter, stem, and seed the peppers.* Place pepper quarters, cut sides down, in the prepared pan. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle with the oil. Bring foil up around bulb and fold edges together to loosely enclose. Place foil packet on the pan with the peppers.
Roast peppers and garlic for 20 to 30 minutes or until pepper skins are charred and garlic cloves feel soft. Bring foil up around pepper quarters and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, gently pull skins off pepper pieces and discard. When garlic head is cool enough to handle, squeeze garlic paste out of the individual cloves.
In a food processor combine roasted pepper quarters and the garlic paste. Cover and process until nearly smooth. Add avocados, lemon peel, lemon juice, salt, and crushed red pepper. Cover and pulse with several on-off turns until mixture is slightly chunky, scraping sides of bowl as needed. Transfer to a serving bowl; stir in tomatoes. Serve immediately or cover the surface with plastic wrap and chill for up to 1 hour.
Tip
*Test Kitchen Tip:
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 INFORMATION
Per Serving: cal. (kcal) 29, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 3, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 1, vit. A (IU) 148.77, vit. C (mg) 35.22, Thiamin (mg) 0.04, Riboflavin (mg) 0.03, Niacin (mg) 0.38, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 13.86, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 51, Potassium (mg) 120, calcium (mg) 8, iron (mg) 0.37, Vegetables () 1, Mark as Free Exchange () 0, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
Monday, March 23 2015
ingredients
1 large onion, sliced
1 2 pound boneless lamb leg roast
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dry mustard
1/2 cup chicken broth
1/4 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 cloves garlic, minced
4 large whole wheat pita bread rounds, halved crosswise
8 lettuce leaves
Yogurt Sauce (recipe below)
1 small tomato, seeded and chopped
Yogurt Sauce
1/2 cup plain low-fat yogurt
1/4 cup chopped and seeded cucumber
1/2 teaspoon lemon-pepper seasoning
directions
Place onion in a 3 1/2- or 4-quart slow cooker. Trim fat from roast. In a small bowl combine lemon-pepper seasoning and dry mustard. Sprinkle mixture evenly over the roast; rub in lightly with your fingers. Place roast in cooker. In a small bowl combine broth, lemon zest, lemon juice, rosemary and garlic. Pour over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from cooker. Using two forks, shred meat; discard fat. Place meat in a medium bowl. Using a slotted spoon, remove onion from cooker and stir into meat mixture. Discard cooking liquid in cooker.
To serve, open pita bread halves to form pockets. Place a lettuce leaf in each pita half. Spoon meat into pita halves. Top meat with Yogurt Sauce and chopped tomato.
Yogurt Sauce
In a small bowl stir together yogurt, cucumber and lemon-pepper seasoning. Makes about 1/2 cup.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 293, Fat, total (g) 7, chol. (mg) 76, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 3, pro. (g) 29, vit. A (IU) 1846.43, vit. C (mg) 8.86, Thiamin (mg) 0.34, Riboflavin (mg) 0.4, Niacin (mg) 8.69, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 3.29, sodium (mg) 515, Potassium (mg) 554, calcium (mg) 60.58, iron (mg) 3.78, Vegetables () 1, Starch () 1.5, Lean Meat () 3.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Sunday, March 22 2015
ingredients
2 1/4 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup packed brown sugar*
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup creamy peanut butter
3 tablespoons butter
3/4 cup fat-free milk
1/2 cup refrigerated or frozen egg product, thawed
1/2 cup semisweet chocolate pieces
directions
Preheat oven to 400 degrees F. Lightly grease a large baking sheet; set aside. In a large bowl combine flours, brown sugar, baking powder, and salt. Using a pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
In a small bowl whisk together milk and eggs. Add all at once to flour mixture along with chocolate pieces. Stir until moistened (dough will be sticky).
Turn dough out onto a well-floured surface. Knead gently for 10 to 12 strokes or until dough holds together and is smooth. Divide dough in half. Pat each portion into a 6-inch circle. Cut each circle into eight wedges, dipping knife into flour between cuts if necessary. Place wedges 2 inches apart on prepared baking sheet.
Bake about 12 minutes or until tops are lightly browned. Transfer scones to a wire rack. Serve while warm.
Tip
*Sugar Substitute:
Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/4 cup brown sugar.
Per Serving with Substitute: Same as above, except 174 cal., 23 g carb. (7 g sugars), 191 mg sodium.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 180, Fat, total (g) 7, chol. (mg) 6, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 9, pro. (g) 5, vit. A (IU) 106.84, vit. C (mg) 0.04, Thiamin (mg) 0.17, Riboflavin (mg) 0.15, Niacin (mg) 1.79, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 38.01, Cobalamin (Vit. B12) (µg) 0.09, sodium (mg) 192, Potassium (mg) 104, calcium (mg) 82, iron (mg) 1.27, Starch () 1, Other Carb () 0.5, Fat () 1.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Saturday, March 21 2015
ingredients
Nonstick cooking spray
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
1/2 cup fat-free milk
1/3 cup packed brown sugar*
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1/4 cup canola oil
1/3 cup finely chopped, stemmed dried mission figs
1 tablespoon finely chopped crystallized ginger
1 tablespoon chia seeds or poppy seeds
directions
Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl stir together flours, baking powder, ground ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl stir together the mashed bananas, milk, brown sugar, egg, and oil. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs. Spoon batter evenly into prepared muffin cups, filling about three-fourths full.
In a small bowl combine crystallized ginger and chia seeds. Sprinkle evenly over muffins.
Bake for 18 to 20 minutes or until a toothpick inserted in the centers of muffins comes out clean. Cool muffins in pans on a wire rack for 5 minutes. Remove muffins from pans. Cool slightly and serve while warm.
Tip
*Sugar Substitute:
Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.
Per Serving with Substitute: Same as above, except 167 cal., 26 g carb. (7 g sugars), 171 mg sodium.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 177, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 11, pro. (g) 4, vit. A (IU) 41.09, vit. C (mg) 1.21, Thiamin (mg) 0.17, Riboflavin (mg) 0.14, Niacin (mg) 1.43, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 35.61, Cobalamin (Vit. B12) (µg) 0.07, sodium (mg) 173, Potassium (mg) 163, calcium (mg) 85, iron (mg) 1.55, Fruit () 0.5, Starch () 1, Other Carb () 0.5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Friday, March 20 2015
ingredients
4 1/2 cups reduced-sodium chicken broth, or vegetable broth
1 1/4 cups brown lentils, rinsed
1 medium onion, chopped
1 bay leaf
1/4 teaspoon salt, or to taste
1/2 teaspoon ground allspice
Freshly ground pepper, to taste
3/4 cup coarse bulgur, (see Ingredient note)
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
1 clove garlic, minced
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro, or dill
directions
Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf. Serve hot.
Tip:
Ingredient Note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and many supermarkets.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 259, Fat, total (g) 3, chol. (mg) 4, sat. fat (g) 1, carb. (g) 42, Monosaturated fat (g) 2, fiber (g) 13, pro. (g) 17, vit. C (mg) 17.71, sodium (mg) 213, Potassium (mg) 659, iron (mg) 4.5, Vegetables () 1, Starch () 2.5, Lean Meat () 1.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Thursday, March 19 2015
ingredients
2 cups dried bow tie or other shape pasta (8 ounces)
4 cups fresh broccoli and/or cauliflower florets
2 cups chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1 14 1/2ounce can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup purchased dried tomato pesto
Finely shredded Parmesan cheese (optional)
directions
In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 326, Fat, total (g) 10, chol. (mg) 64, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 28, vit. A (IU) 1749.25, vit. C (mg) 0.87, Thiamin (mg) 0.28, Riboflavin (mg) 0.31, Niacin (mg) 8.29, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 711, Potassium (mg) 499, calcium (mg) 151.45, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, March 18 2015
ingredients
1 pound extra-lean ground beef
1 14 ounce can fire-roasted diced tomatoes, undrained
1 11 ounce can corn with red and green bell peppers, undrained
1/2 cup chopped onions
1 10 ounce tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 cups cooked long-grain white rice
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 cup crushed tortilla chips
3 tablespoons chopped fresh cilantro
directions
HEAT oven to 350 degrees F.
BROWN meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
COMBINE rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
BAKE 30 min. or until heated through. Top with crushed chips and cilantro.
Substitute:
Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 330, Fat, total (g) 13, chol. (mg) 65, sat. fat (g) 7, carb. (g) 33, fiber (g) 2, sugar (g) 5, pro. (g) 20, vit. A (IU) 972, vit. C (mg) 12, sodium (mg) 660, calcium (mg) 151, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, March 17 2015
ingredients
1 tablespoon canola oil
2 pounds flat, first-cut brisket, (see Note), trimmed
3 medium onions, sliced
6 allspice berries, or pinch of ground allspice
2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried
1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 bay leaves
1 cup dry vermouth, or dry white wine
3 cups reduced-sodium beef broth
4 medium carrots, peeled
3 medium parsnips, peeled and cored (see Tip)
1 medium rutabaga, (about 3/4 pound), peeled (see Tip)
1 teaspoon Dijon mustard
2 teaspoons arrowroot, or 1 tablespoon cornstarch
1 - 2 tablespoons water
directions
Preheat oven to 325 degrees F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.
Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
Test vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
Skim fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
Slice the brisket thinly against the grain and arrange slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass remaining sauce separately.
Tips:
Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut's being tough--there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.
Tips: Prep parsnips by peeling and removing the fibrous, woody core.
To peel a rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the bulb. Or use a vegetable peeler and peel around the bulb at least three times to ensure all the fibrous skin has been removed.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 385, Fat, total (g) 11, chol. (mg) 78, sat. fat (g) 3, carb. (g) 22, Monosaturated fat (g) 5, fiber (g) 5, pro. (g) 41, vit. A (IU) 5344.92, vit. C (mg) 20.67, sodium (mg) 279, Potassium (mg) 850, iron (mg) 4.5, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
Monday, March 16 2015
ingredients
12 ounces beef flank steak
12 ounces skinless, boneless chicken breast
1 12 ounce package extra-firm water-packed tofu, patted dry
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
4 teaspoons lime juice
4 teaspoons rice vinegar
1 tablespoon toasted sesame seeds
2 teaspoons minced fresh ginger
4 cloves garlic, minced
1/2 teaspoon crushed red pepper
12 10 inches wooden or metal skewers
1/2 cup plain fat-free yogurt
3 tablespoons peanut butter
Snipped fresh cilantro (optional)
directions
Trim fat from beef. Thinly slice beef and chicken into bite-size strips. Cut tofu into 1-inch cubes. Place beef, chicken, and tofu in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sesame oil, soy sauce, lime juice, rice vinegar, sesame seeds, ginger, garlic, and crushed red pepper. Set aside 2 tablespoons of this mixture.
Pour remaining marinade over meat and tofu; seal bag. Turn to coat. Marinate in the refrigerator for 1 hour. If using wooden skewers, soak them in water for 30 minutes before using.
Drain beef, chicken, and tofu, discarding marinade. On four wooden or metal skewers, thread beef, accordion-style. On another four skewers, thread chicken, accordion style. Skewer cubes of tofu on remaining four skewers, leaving a 1/4-inch space between pieces.
Place filled skewers on a greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until beef is slightly pink in the center and chicken is no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from heat about 6 to 8 minutes, turning once halfway through broiling.)
Meanwhile, in a small bowl combine yogurt and peanut butter. Add the 2 tablespoons reserved marinade mixture. Stir to combine.
Serve satay skewers with yogurt dipping sauce. If desired, garnish with cilantro.
Tip
Chicken Satay Skewers:
Nutrition Facts (per each Chicken Satay Skewer): 153 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 201 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat. Carb choice: 0.
Tip
Tofu Satay Skewers:
Nutrition Facts (per each Tofu Satay Skewer): 143 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 122 mg sodium, 5 g carb (1 g fiber, 1 g sugars), 11 g pro. Exchanges: 1.5 lean meat, 1 vegetable, 1 fat. Carb choice: 0.
Tip
Beef Satay Skewers:
Nutrition Facts (per each Beef Satay Skewer): 177 cal., 9 g total fat (3 g sat. fat), 53 mg chol., 169 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat, 1 fat. Carb choice: 0.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 177, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 3, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 20, vit. A (IU) 18.75, vit. C (mg) 0.94, Thiamin (mg) 0.08, Riboflavin (mg) 0.13, Niacin (mg) 6.28, Pyridoxine (Vit. B6) (mg) 0.56, Folate (µg) 16.08, Cobalamin (Vit. B12) (µg) 0.96, sodium (mg) 169, Potassium (mg) 350.87, calcium (mg) 45.22, iron (mg) 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
Sunday, March 15 2015
ingredients
Doughnuts
Baking spray with flour (such as Bakers Joy)
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
Topping
8 tablespoon (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
directions
Doughnut
Heat oven to 350 degrees . Spray 2 doughnut pans well with baking spray. Into a large bowl, sift together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together egg, milk, melted butter and vanilla. Stir wet mixture into dry ingredients until just combined.
Spoon batter into prepared baking pans, filling each one a little more than three-quarters full. Bake at 350 degrees for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap doughnuts out onto a sheet pan.
Topping
Melt butter in an 8-inch saute pan. Combine sugar and cinnamon in a small bowl. Dip each doughnut first in butter and then in cinnamon sugar, either on one side or both sides.
Saturday, March 14 2015
ingredients
1 9 ounce package refrigerated angel hair pasta
4 large carrots, thinly sliced
2 tablespoons butter
1 1/2 pounds skinless, boneless chicken breast halves
6 tablespoons purchased basil pesto
1/4 cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh basil (optional)
directions
Cook pasta according to package directions.
Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 390, Fat, total (g) 16, chol. (mg) 114, sat. fat (g) 5, carb. (g) 28, fiber (g) 3, pro. (g) 33, sodium (mg) 369, Percent Daily Values are based on a 2,000 calorie diet
Friday, March 13 2015
ingredients
3 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2 cloves garlic, minced
2 tablespoons olive oil
4 roma tomatoes, chopped
1 14 ounce can quartered artichoke hearts, drained
1 2 1/4ounce can sliced pitted ripe olives, drained
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
2 cups romaine lettuce or mesclun mix, chopped
1 cup crumbled feta cheese (4 ounces)
1/3 cup fresh basil leaves, shredded or torn
Sliced crusty Italian or French bread, toasted
directions
In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil and serve on or with bread. Makes 4 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 395, Fat, total (g) 17, chol. (mg) 82, sat. fat (g) 6, carb. (g) 27, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 5, pro. (g) 33, vit. A (IU) 2769.64, vit. C (mg) 20.08, Thiamin (mg) 0.28, Riboflavin (mg) 0.45, Niacin (mg) 10.46, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 120.96, Cobalamin (Vit. B12) (µg) 0.73, sodium (mg) 1003, Potassium (mg) 538, calcium (mg) 252.42, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet
Friday, March 13 2015
ingredients
1 egg, lightly beaten
1 2 1/2ounce package very thinly sliced corned beef, chopped
1/3 cup finely chopped cabbage
1/4 cup soft rye bread crumbs (about 1/2 slice)
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1 pound lean ground beef
1 large red onion, sliced
4 kaiser rolls, split
3 tablespoons horseradish mustard
directions
In a medium bowl, combine egg, corned beef, cabbage, bread crumbs, caraway seeds, and salt. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Add onion slices to the grill during the last 10 to 12 minutes or until tender, turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then onion slices and kaiser rolls on grill rack over heat. Cover and grill as above.)
Spread kaiser rolls with horseradish mustard. Serve burgers in rolls with onion slices.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 479, Fat, total (g) 22, chol. (mg) 138, sat. fat (g) 7, carb. (g) 36, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 3, pro. (g) 33, sodium (mg) 861, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, March 11 2015
ingredients
1/2 teaspoon finely shredded orange peel
1/3 cup orange juice
1 tablespoon low-sodium soy sauce
1 clove garlic, minced
1 teaspoon snipped fresh thyme
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 8 ounces skinless, boneless chicken breast halves
2 teaspoons olive oil
1 tablespoon mango chutney
3 tablespoons light mayonnaise
4 multigrain sandwich thins, toasted
2 cups loosely packed watercress
directions
In a small bowl stir together orange peel, orange juice, soy sauce, garlic, thyme, paprika, black pepper, and crushed red pepper; set aside.
Cut each chicken breast half crosswise in half. Place each piece between two pieces or plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap.
In a very large nonstick skillet heat the oil over medium-high heat. Cook chicken in hot oil for 4 minutes, turning once. Carefully add orange juice mixture to skillet. Simmer for 3 minutes or until liquid reduces to a glaze, turning to coat chicken.
Place chutney in a small bowl; snip any large pieces of fruit. Stir in mayonnaise. To assemble sandwiches, spread mayonnaise mixture on cut sides of toasted sandwich thins. For each sandwich, place 1/2 cup of the watercress and a chicken portion on bottom half of sandwich thin. Add sandwich thin top, spread side down.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 272, Fat, total (g) 9, chol. (mg) 51, sat. fat (g) 1, carb. (g) 30, Monosaturated fat (g) 3, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 7, pro. (g) 21, vit. A (IU) 777.44, vit. C (mg) 18.9, Thiamin (mg) 0.19, Riboflavin (mg) 0.17, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 564, Potassium (mg) 333, calcium (mg) 70.68, iron (mg) 1.62, Fruit () 0.5, Starch () 1.5, Lean Meat () 3, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, March 10 2015
ingredients
1 cup chopped onion (1 large)
1/2 cup bias-sliced carrot (1 medium)
1/2 cup sliced celery (1 stalk)
2 cups sliced fresh mushrooms
1 15 ounce can red beans, rinsed and drained
1 14 1/2ounce can stewed tomatoes
1 10 ounce package frozen whole kernel corn
1/2 cup regular barley (not quick-cooking)
2 teaspoons dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
3 cloves garlic, minced
5 cups vegetable or chicken broth
directions
In a 3-1/2- to 5-quart slow cooker toss together onion, carrot, and celery. Add mushrooms, red beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mushroom mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 228, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 47, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 8, sugar (g) 10, pro. (g) 9, vit. A (IU) 2186.56, vit. C (mg) 8.27, Thiamin (mg) 0.12, Riboflavin (mg) 0.21, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1212, Potassium (mg) 354, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Monday, March 09 2015
ingredients
1 1/4 pounds fresh asparagus spears, trimmed
1 1/4 pounds potatoes, peeled and chopped (1/2-inch pieces or smaller)
1 12 ounce can evaporated milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 cups water
6 slices bacon
1 tablespoon honey
Toppings such as finely shredded lemon peel, fresh Italian (flat-leaf) parsley, coarse salt, and/or freshly ground black pepper (optional)
directions
Reserve about one-third of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and the water in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly. In a blender or food processor, blend or process soup, half at a time, until smooth.
Meanwhile, in a skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
Coarsely chop bacon and place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Just before serving, microcook on 100 percent power (high) for 30 seconds.
To serve, ladle soup into bowls and top with asparagus, bacon mixture, and, if desired, toppings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 356, Fat, total (g) 15, chol. (mg) 41, sat. fat (g) 7, carb. (g) 43, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 17, pro. (g) 15, vit. A (IU) 971.8, vit. C (mg) 23.03, Thiamin (mg) 0.37, Riboflavin (mg) 0.48, Niacin (mg) 4.34, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 673, Potassium (mg) 1009, calcium (mg) 262.52, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
Sunday, March 08 2015
ingredients
2 cups steel-cut oats
1/2 teaspoon salt
3 large very ripe bananas, mashed
1/4 cup packed light brown sugar, plus more for serving (optional)
1 tablespoon fresh lemon juice
8 12 ounces Ball canning jars with metal rings and lids
1/2 cup buttermilk or milk
1/2 cup chopped walnuts
Sliced bananas, for garnish (optional)
directions
In a medium pot, combine oats, 5 cups water and salt; bring to a boil. Reduce to a simmer and cover. Cook 10 minutes. (Oatmeal will be very watery.) Remove from heat; stir in bananas, sugar and lemon juice. Distribute oatmeal evenly among glass jars; screw on lids. Cool on countertop and refrigerate overnight.
To serve: Remove metal rings and lids. For each jar, stir in 1 tbsp buttermilk, 1 tbsp chopped walnuts and, if desired, additional brown sugar. Reheat in microwave for 11/2 to 2 minutes, until hot; let stand 1 minute. Carefully remove, stir and garnish with sliced bananas, if desired.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 266, Fat, total (g) 8, chol. (mg) 1, sat. fat (g) 1, carb. (g) 47, fiber (g) 6, pro. (g) 8, sodium (mg) 165, Percent Daily Values are based on a 2,000 calorie diet
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