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Friday, December 22 2017

INGREDIENTS
4 - cups sliced golden potatoes, cut 1/8 to 1/4 inch thick (about 1 1/2 pounds)
1 - tablespoon olive oil
2 - ounces pancetta, chopped
3 - cups thinly sliced sweet onions, such as Vidalia or Maui
Butter
6 - eggs, lightly beaten
1/2 - cup milk
1 - cup shredded Gruyere cheese or Swiss cheese
1 - teaspoon salt
1 - teaspoon snipped fresh rosemary
1/2 - teaspoon ground black pepper


DIRECTIONS
In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.


Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.


Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
FROM THE TEST KITCHEN
MAKE-AHEAD TIP
Prepare as directed. Cover; chill for at least 4 hours or up to 24 hours. Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

NUTRITION FACTS (Caramelized Onion and Potato Breakfast Casserole)
Per serving: 250 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 180 mg chol. , 535 mg sodium , 22 g carb. , 3 g fiber , 4 g sugar , 13 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 21 2017

INGREDIENTS
4 - cups sliced golden potatoes, cut 1/8 to 1/4 inch thick (about 1 1/2 pounds)
1 - tablespoon olive oil
2 - ounces pancetta, chopped
3 - cups thinly sliced sweet onions, such as Vidalia or Maui
Butter
6 - eggs, lightly beaten
1/2 - cup milk
1 - cup shredded Gruyere cheese or Swiss cheese
1 - teaspoon salt
1 - teaspoon snipped fresh rosemary
1/2 - teaspoon ground black pepper


DIRECTIONS
In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.


Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.


Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.
FROM THE TEST KITCHEN
MAKE-AHEAD TIP
Prepare as directed. Cover; chill for at least 4 hours or up to 24 hours. Preheat oven to 350 degrees F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

NUTRITION FACTS (Caramelized Onion and Potato Breakfast Casserole)
Per serving: 250 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 180 mg chol. , 535 mg sodium , 22 g carb. , 3 g fiber , 4 g sugar , 13 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 20 2017

Keep the holidays light with a table full of classic but healthy Christmas meals. Our holiday menu ideas put a healthy spin on favorite Christmas dishes, such as mashed potatoes, roasts, scrumptious breads, and appetizers.

INGREDIENTS
8 - tablespoon (1 stick) unsalted butter, cut in cubes
10 - fresh sage leaves, chopped
3 - tablespoons sugar
1 1/2 - cups well-shaken buttermilk
1 - tablespoon plus 1 tsp. active dry yeast (from two 1/4-oz. envelopes)
1/2 - cup warm water (105 degrees F to 115 degrees F)
4 1/2 - cups all-purpose flour
2 - teaspoons kosher salt
1/2 - teaspoon baking soda
2 - tablespoons unsalted butter, melted


DIRECTIONS
Lightly grease two muffins tins (24 muffin cups); set aside.


In a saucepan combine butter, sage and 2 tablespoons of the sugar over medium-high heat; stir just until butter is melted. Stir in buttermilk and heat just until warmed; do not let mixture come to a boil. Remove from heat; cool to room temperature.
In a bowl, combine the yeast ad remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine.


In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and stir to combine, forming a sticky dough. Loosely cover the bowl with a clean cloth; let stand in a warm place about 30 minutes, until dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container up to 1 day. Before proceeding with recipe, remove from refrigerator and let rest for 15 to 20 minutes.


Preheat oven to 375 degrees F.
Turn out dough onto a lightly floured surface. Knead several times, until dough is easy to work with. Pinch off pieces of dough and form into 1-inch balls. To shape cloverleaf rolls, nestle three 1-inch balls in each muffin cup. Loosely cover with a clean cloth and let rise in a warm place for 30 to 45 minutes, until doubled in size.


Uncover rolls, brush lightly with melted butter, then bake about 15 minutes, until golden brown. Remove from oven. Serve warm.


FROM THE TEST KITCHEN
TO REHEAT:
Wrap rolls in foil. Warm rolls in a 350 degrees F oven about 15 minutes or until heated through. If rolls are frozen, thaw first, then heat as above.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 19 2017

The holidays just aren't the holidays without a feast full of beautiful and delicious meals to share. Our traditional Christmas dinner menu has all your favorite holiday meal to choose from, including appetizers, main-dish meats, festive side-dish recipes, and desserts. Start planning your traditional Christmas dinner today.

INGREDIENTS
1 - 6 pound cooked ham, rump half
1 - recipe Apricot-Mustard Glaze, Pomegranate BBQ Glaze, or Cranberry-Orange Glaze


DIRECTIONS
Preheat oven to 325 degrees F. Score ham by making shallow diagonal cuts in a diamond pattern at 1-inch intervals. Place ham on a rack in a shallow roasting pan. Insert an oven-going thermometer into center of ham (thermometer should not touch the bone). Cover with foil.


Bake for 1 1/4 hours. Uncover; bake for 20 to 60 minutes more or until thermometer registers 140 degrees F. Meanwhile, prepare desired glaze. Brush ham with some of the glaze during the last 20 minutes of baking. Serve with remaining glaze.
FROM THE TEST KITCHEN


APRICOT-MUSTARD GLAZE
Nutrition analysis per teaspoon: 33 calories, 0 g protein, 9 g carbohydrate, 0 g total fat (0 g sat. fat), 9 g carbohydrate, 0 g fiber, 6 g total sugar, 1% Vitamin A, 2% Vitamin C, 11 mg sodium, 0% calcium, 0% iron

CRANBERRY-ORANGE GLAZE
Nutrition analysis per 2 teaspoons: 22 calories, 0 g protein, 6 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 0 g total sugar, 0% Vitamin A, 6% Vitamin C, 4 gm sodium, 0% calcium, 0% iron

POMEGRANATE BBQ GLAZE
Nutrition analysis per 2 teaspoons: 30 calories, 0 g protein, 7 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 6 g total sugar, 1% Vitamin A, 1% Vitamin C, 96 mg sodium, 0% calcium, 0% iron

Apricot-Mustard Glaze
INGREDIENTS
1 - cup apricot preserves
1 - tablespoon rice vinegar
1 - tablespoon Chinese-style hot mustard
1 - teaspoon grated fresh ginger or 1/2 teaspoon ground ginger


DIRECTIONS
 In a small bowl stir together preserves, vinegar, mustard, and ginger.
Pomegranate BBQ Glaze


INGREDIENTS
1/2 - cup finely chopped onion (1 medium)
2 - cloves garlic, minced
1 - tablespoon olive oil
3/4 - cup bottled chili sauce
1/2 - cup pomegranate juice
1/4 - cup honey
1 - tablespoon white or regular balsamic vinegar
1/2 - teaspoon dry mustard
1/4 - teaspoon ground black pepper


DIRECTIONS
 In a medium saucepan cook onion and garlic in hot oil over medium heat about 2 minutes or until onion is tender. Stir in chili sauce, pomegranate juice, honey, balsamic vinegar, dry mustard, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.
Cranberry-Orange Glaze


INGREDIENTS
1 - cup cranberry relish or orange-cranberry marmalade
1/4 - cup orange juice
1 - teaspoon snipped fresh thyme or sage
DIRECTIONS
 In a small saucepan combine the cranberry relish, orange juice, and thyme. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until mixture is thickened to a glazing consistency.


NUTRITION FACTS (Holiday Ham)
Per serving: 241 kcal , 13 g fat (4 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 83 mg chol. , 1110 mg sodium , 1 g carb. , 0 g fiber , 0 g sugar , 29 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, December 18 2017

INGREDIENTS
1 - cup water
1/2 - cup quinoa
1/4 - cup salsa
2 - eggs
2 - egg whites
2 - tablespoons low-fat milk
1/8 - teaspoon salt
Nonstick cooking spray
1/4- cup shredded reduced-fat Mexican-style four cheese blend (1 ounce)
4 - 10 inches multigrain tortillas
1 - 7 ounce can whole green chile peppers, drained
Chopped fresh tomato (optional)
Snipped fresh cilantro (optional)


DIRECTIONS
In a small saucepan combine the water and quinoa. Bring to boiling; reduce heat to medium-low. Cook, covered, for 10 to 15 minutes or until water is absorbed. Remove from heat. Stir in salsa.


Meanwhile, in a small bowl use a fork to beat together whole eggs and egg whites. Beat in milk and salt. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Pour egg mixture into hot skillet. As eggs begin to set, fold mixture over on itself, continuing to fold until fully cooked. Cut egg mixture into four portions in skillet; top each with 1 tablespoon of the cheese. Remove from heat.


Place a tortilla on each of four serving plates. Lay chile peppers flat to cover half of each tortilla. Spread chile peppers with quinoa mixture. Top with eggs. If desired, garnish with tomatoes and/or cilantro. Roll up tortillas. If desired, toast burritos in a large dry skillet over medium heat until light brown and crisp.


NUTRITION FACTS (Chile-Quinoa Breakfast Burritos)
Per serving: 342 kcal , 10 g fat (2 g sat. fat , 3 g polyunsaturated fat , 3 g monounsaturated fat ), 106 mg chol. , 1042 mg sodium , 51 g carb. , 9 g fiber , 5 g sugar , 17 g pro.

Posted by: AT 11:12 am   |  Permalink   |  Email
Sunday, December 17 2017

These festive holiday bar cookie recipes -- including butterscotch-toffee bars and classic brownies -- make delicious gifts and party desserts. With make-ahead options, store-bought shortcuts, and mix-and-match topping ideas, the hardest part of your holiday dessert prep will be choosing which of these marvelous and merry bar cookies to try first.

INGREDIENTS
Nonstick cooking spray
8 - ounces milk chocolate, chopped, or 1 1/3 cups milk chocolate pieces
2 - cups finely crushed chocolate wafer cookies (about 38 cookies)*
2 - tablespoons sugar*
6 - tablespoons butter, melted*
2 - 8 ounce pkg. cream cheese, softened
1/2 - cup sour cream
1/3 - cup sugar
4 - teaspoons liquid red food coloring
1 - teaspoon vanilla
4 - eggs, lightly beaten


DIRECTIONS
Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat the foil with cooking spray. In a medium saucepan heat and stir chocolate over low heat until melted. Let cool.
For crust, in a medium bowl combine crushed cookies and the 2 Tbsp.sugar; stir in the melted butter. Press crumb mixture firmly into bottom of prepared pan.


In a large bowl beat cream cheese, sour cream, the 1/3 cup sugar, the red food coloring, and vanilla with a mixer on medium until smooth. Beat in the melted chocolate. Stir in eggs. Spread over crust.


Bake about 25 minutes or until edges are puffed and center is set. Cool in pan on a wire rack. Cover and chill 4 to 24 hours before serving. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.


FROM THE TEST KITCHEN
*TIP:
Or use 2 cups finely crushed chocolate sandwich cookies with white filling, omit the 2 Tbsp. sugar, and decrease the melted butter to 1/4 cup.

TO STORE:
Layer bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

NUTRITION FACTS (Red Velvet Cheesecake Bars)
Per serving: 171 kcal , 12 g fat (7 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 49 mg chol. , 124 mg sodium , 13 g carb. , 0 g fiber , 10 g sugar , 3 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, December 16 2017

Spice up your holiday favorites, from thumbprints to gingerbread to shortbread with these fresh and delicious new ideas.

INGREDIENTS
1/2 - cup butter, softened
1/2 - cup shortening or vegetable oil
1 - cup packed brown sugar
1/2 - cup granulated sugar
1/2 - teaspoon baking soda
1/2 - teaspoon salt
2 - eggs
1- teaspoon vanilla
2 3/4 - cups all-purpose flour
1 - 12 ounce package (2 cups) white baking pieces
1 - 3 1/2 ounce jar macadamia nuts, chopped


DIRECTIONS
Preheat oven to 375 degrees F. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces, and nuts.


Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or just until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool.


FROM THE TEST KITCHEN
CHOCOLATE CHIP COOKIES:


Prepare as directed, except substitute semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces for the white baking pieces; omit macadamia nuts, and, if desired, stir in 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts), toasted, with the chocolate pieces.

TO STORE:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

NUTRITION FACTS (Macadamia Nut and White Chocolate Chip Cookies)
Per serving: 99 kcal , 5 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 11 mg chol. , 45 mg sodium , 13 g carb. , 0 g fiber , 8 g sugar , 1 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, December 15 2017

INGREDIENTS
3/4 - cup butter, softened
1 - 3 ounce package cream cheese, softened
3/4 - cup sugar
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1 - teaspoon vanilla
2 1/2 - cups all-purpose flour
Small multicolored decorative candies, sprinkles, gumdrops, and assorted colored sugars


DIRECTIONS
In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat or stir in flour.
Divide dough in half. Shape each half of dough into a 7-inch-long roll. Wrap each roll in plastic wrap or waxed paper. Chill for 4 to 24 hours or until easy to handle.


Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices about 2 inches apart on an ungreased cookie sheet. Using decorative candies, colored sugars, and/or gumdrops rolled out and cut into festive shapes, decorate the slices to resemble Christmas balls.
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack; cool. Makes about 56 cookies.


FROM THE TEST KITCHEN
VISIONS OF SUGAR PLUMS:


Bedeck frosted cookies with candy ornaments crafted from gumdrops. Here are three ideas. Use your imagination to conjure up some more.

BELLS:
Cut a large gumdrop lengthwise into 4 slices. Add a red cinnamon candy along the long flat side of each slice of the gumdrop to form a bell.

CUTOUTS:
Use your fingers or a rolling pin to flatten a gumdrop to about 1/8-inch thickness. Cut out small shapes using a knife or hors d'oeuvres cutters.

HOLLY LEAVES:
Arrange slices of small green gumdrops around red cinnamon candies to create holly and berries.

NUTRITION FACTS (Decorated Christmas Balls)
Per serving: 64 kcal , 3 g fat (2 g sat. fat , 12 mg chol. , 44 mg sodium , 8 g carb. , 1 g pro.

Posted by: AT 12:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 14 2017

Instead of the traditional beef, chicken is the star of this flavorful chili. Seasoned with chili powder, cumin, fajita seasoning, and garlic, this slow cooker chili packs a powerful punch.

INGREDIENTS

2 - pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 - tablespoon chili powder
1 - teaspoon fajita seasoning
2 - cloves garlic, minced
1/2 - teaspoon ground cumin
Nonstick cooking spray
2 - 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 - 16 ounce package frozen yellow, green, and red peppers and onions
1 - 19 ounce can cannellini beans (white kidney beans), rinsed and drained
3 - tablespoons shredded reduced-fat cheddar cheese (optional)
3 - tablespoons light sour cream (optional)
3 - tablespoons purchased guacamole (optional)


DIRECTIONS

In a medium bowl combine chicken, chili powder, fajita seasoning, garlic, and cumin; toss gently to coat. Set aside. Coat a large skillet with cooking spray; heat skillet over medium-high heat. Cook half of the chicken mixture in hot skillet until brown, stirring occasionally. Transfer chicken mixture to a 3-1/2- or 4-quart slow cooker. Repeat with remaining chicken mixture.


Stir tomatoes, frozen vegetables, and beans into chicken mixture in slow cooker.
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 each serving with cheese, sour cream, and guacamole.


NUTRITION FACTS (Chicken Fajita Chili)

Per serving: 0 g polyunsaturated fat , 0 g monounsaturated fat

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 13 2017

When temperatures drop, we crave the homemade and stick-to-your-bones goodness of grandma's country cooking. These hearty beef dinners will warm you up and keep you full until breakfast.

NGREDIENTS

1/4 - cup all-purpose flour
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
2 - 2 1/2 - pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
1/4 - cup olive oil
1/2 - cup chopped onion (1 medium)
2 - cloves garlic, minced
1/2 - teaspoon dried thyme, crushed
1 - 14 1/2 ounce can beef broth
2 - cups water
1 - cup dry red wine
4 - medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks
4 - medium carrots and/or parsnips, peeled and cut into 1-inch chunks
1/2 - cup regular barley
Beef broth (optional)
2 - tablespoons snipped fresh parsley (optional)


DIRECTIONS

In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.


Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.


Meanwhile, preheat oven to 375 degrees F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.


Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.)


Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)


To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.
If desired, stir in fresh parsley.


NUTRITION FACTS (Beef and Barley Stew with Roasted Winter Vegetables)

Per serving: 455 kcal , 24 g fat (8 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 71 mg chol. , 436 mg sodium , 27 g carb. , 5 g fiber , 3 g sugar , 26 g pro.

Posted by: AT 04:30 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, December 12 2017

You're only five ingredients away from a home-cooked meal! Mix in the morning, and walk in to ready. Browse these meals to find the perfect five-ingredient fix for your family.

INGREDIENTS

1 - 1 1/2 - pounds boneless beef short ribs
Salt and ground black pepper
10 - cloves garlic
8 - ounces pkg. peeled fresh baby carrots, chopped
1 - pound Roma tomatoes, chopped
1/2 - 6 ounce can tomato paste with basil, garlic, and oregano
1/2 - cup water or red wine
Fresh basil leaves (optional)


DIRECTIONS

Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3 1/2- or 4-quart slow cooker.
Smash garlic clove with the flat side of a chef's knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.


In a medium bowl, whisk together tomato paste and water or wine. Poor over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.


Stir well before serving. Top servings with basil leaves.

FROM THE TEST KITCHEN
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. Once the food is out of your slow cooker liner, simply dispose of the liner. Do not lift or transport liner with food inside.


NUTRITION FACTS (Beef and Carrot Ragu)

Per serving: 509 kcal , 42 g fat (18 g sat. fat , 2 g polyunsaturated fat , 19 g monounsaturated fat ), 86 mg chol. , 568 mg sodium , 15 g carb. , 4 g fiber , 8 g sugar , 19 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, December 11 2017

Our delicious dump easy dinner require little-to-no prep. Simply pour your ingredients into a casserole dish and let your oven do the work.

INGREDIENTS

1 - 10 ounce container refrigerated light Alfredo pasta sauce
1/2 - cup milk
2 1/2 - cups cooked white rice or wild rice
2 - cups cubed cooked chicken
1 - cup frozen peas
1/3 - cup chopped bottled roasted red sweet peppers
1/4 - cup slivered almonds, toasted (optional)
1 - tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 - cup soft bread crumbs
1 - tablespoon butter, melted


DIRECTIONS

Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.


Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
NUTRITION FACTS (Chicken Alfredo and Rice Casserole)

Per serving: 456 kcal , 16 g fat (8 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 97 mg chol. , 672 mg sodium , 45 g carb. , 3 g fiber , 7 g sugar , 32 g pro.

Posted by: AT 04:09 pm   |  Permalink   |  Email
Sunday, December 10 2017

Casseroles are a proven fan fave -- and they're easy, too. Bring one to your next potluck for a totally delish meal that will have guests lining up before the party's even started.

INGREDIENTS

1 - pound fresh or frozen small shrimp, peeled and deveined
3/4 - cup chopped green sweet pepper (1 medium)
1/2 - cup chopped onion (1 medium)
1/2 - cup sliced celery (1 stalk)
2 - cloves garlic, minced
1 - tablespoon butter
1/2 - teaspoon dried thyme, crushed
3 - cups cooked long grain white rice
4 - strips bacon, chopped
8 - cups torn fresh kale or spinach, stems removed
2 - tablespoons butter
2 - tablespoons all-purpose flour
1 1/2 - teaspoons Cajun seasoning
2 - cups milk
2 - cups shredded Monterey Jack cheese (8 ounces)
12 - ounces cooked crabmeat,* flaked
1/2 - cup shredded Parmesan cheese (2 ounces)
1/2 - cup chopped green onions (4)


DIRECTIONS

Thaw shrimp, if frozen; set aside. Preheat oven to 350 degrees F. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tablespoon hot butter over medium heat about 4 minutes or until vegetables are tender. Stir in thyme; cook and stir for 1 minute. Transfer to a medium bowl. Add rice; stir to combine. Set aside.


In the same skillet cook bacon over medium heat until crisp. Add the kale; cook and stir for 3 to 5 minutes or until wilted and tender. Remove from heat. Set aside.


In a small saucepan melt the 2 tablespoons butter over medium heat. Stir in flour and Cajun seasoning; cook and stir for 1 minute. Stir in milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add Monterey Jack cheese; stir until cheese melts.


Lightly grease a 3-quart rectangular baking dish. Spread half of the rice mixture over bottom of dish. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce. Repeat layers. Sprinkle evenly with Parmesan cheese.
Bake, uncovered, for 25 to 30 minutes or until bubbly. Sprinkle with green onions.
FROM THE TEST KITCHEN
*
Refrigerated pasteurized lump crabmeat is an excellent choice over the traditional canned crabmeat or more expensive fresh crab. Look for it at the meat and seafood counter of your supermarket.
NUTRITION FACTS (Baked Cajun Seafood and Rice)

Per serving: 440 kcal , 19 g fat (11 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 158 mg chol. , 986 mg sodium , 30 g carb. , 3 g fiber , 6 g sugar , 36 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, December 09 2017

Bold, Asian-inspired ingredients make our favorite chicken stir-fry recipes an obvious choice for a quick and easy meal that's anything but boring. Whether you're trying to cut back on the number of times you order takeout or you're looking for a quick dinner recipe, these delicious chicken recipes pack tons of flavor into one easy skillet meal.

INGREDIENTS

1 - cup canned unsweetened light coconut milk
1/4 - cup reduced-sodium chicken broth
2 - 3 - tablespoons green curry paste
2 - teaspoons cornstarch
2 - teaspoons finely chopped fresh lemon grass or 1 teaspoon finely shredded lemon peel
Nonstick cooking spray 
1 - medium green sweet pepper, seeded and cut into thin bite-size strips
1 - medium onion, halved and thinly sliced
3/4 - cup packaged julienned or coarsely shredded fresh carrots
3 - cloves garlic, minced
12 - ounces skinless boneless chicken thighs
2 - teaspoons canola oil
2 - cups hot cooked brown basmati rice or regular brown rice
1/4 - cup flaked coconut, toasted
Fresh cilantro
DIRECTIONS

For sauce, in a medium bowl whisk together coconut milk, broth, curry paste, cornstarch, and lemon peel (if using); set aside.
Coat a wok or large nonstick skillet with cooking spray; heat wok over medium-high heat. Add sweet pepper and onion; cook and stir for 3 minutes. Add carrots, garlic, and lemon grass (if using); cook and stir about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.


Trim fat from chicken. Cut chicken into thin bite-size strips. Add oil to wok; add chicken. Cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Push from center of wok.


Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir about 2 minutes or until heated through.
Serve chicken mixture over rice. Sprinkle with coconut and cilantro.


NUTRITION FACTS (Thai Green Curry Chicken)

Per serving: 344 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 81 mg chol. , 445 mg sodium , 37 g carb. , 4 g fiber , 5 g sugar , 21 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, December 08 2017

Whether it's a weeknight dinner or you're prepping for the holidays, you can't go wrong with this simple side dish at the table. Just add a sprinkle of salt and thyme, and let the butternut squash shine.

INGREDIENTS

2 - tablespoons butter
2 - butternut squash (2 lbs. each), halved lengthwise and seeded
1/2 - teaspoon coarse salt
3 - 5 - sprigs fresh thyme


DIRECTIONS

Preheat oven to 350 degrees F. Lightly oil a large shallow baking pan. Place squash, cut side up, in pan. Place 1 Tbsp. of butter in each squash half. Sprinkle with salt and top with thyme sprigs. Bake 30 to 40 minutes or until tender. Remove from oven and let cool slightly.


Slice squash into individual servings or scoop out flesh from squash into bowl (discard skin and thyme sprigs). Makes 8 servings.
NUTRITION FACTS (Baked Butternut Squash with Thyme)

Per serving: 137 kcal , 6 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 15 mg chol. , 249 mg sodium , 22 g carb. , 4 g fiber , 4 g sugar , 2 g pro.

Posted by: AT 10:02 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 07 2017

Satisfy your hunger with a savory hot sandwich that tastes oh-so-yummy when the weather is cold. We're sharing the perfect grilled cheese -- along with the best steak, pork, chicken, and vegetarian sandwich meals too.

INGREDIENTS

1/4 - cup light mayonnaise or salad dressing
1 1/2 - teaspoons finely chopped cornichons or whole sweet gherkins
1 - teaspoon capers, chopped
1/4 - teaspoon lemon juice
Dash freshly ground black pepper
2 - 8 ounces boneless beef top loin steaks, trimmed
2 - teaspoons prepared garlic spread or bottled minced garlic
1 - large yellow sweet pepper, cut lengthwise into 8 strips
4 - kaiser or French rolls, split and, if desired, toasted
1 - cup arugula or fresh spinach leaves


DIRECTIONS

For remoulade, in a small bowl combine the first five ingredients (through black pepper). Cover and chill until needed.
Pat steaks dry with a paper towel. Rub garlic spread over steaks; sprinkle with additional black pepper. Heat a grill pan over medium-high heat. Add steaks and sweet pepper strips (in batches if necessary); cook 8 to 12 minutes or until steaks are medium doneness (160 degrees F), turning steaks and pepper strips once. Cut steaks into 1/4-inch slices.


Spread bottoms of rolls with remoulade. Fill rolls with steak, sweet pepper, and arugula.
FROM THE TEST KITCHEN
SERVING SUGGESTION:


Accompany this hearty sandwich with crisp purchased coleslaw and baked potato chips.
NUTRITION FACTS (Steak Remoulade Sandwiches)

Per serving: 370 kcal , 11 g fat (2 g sat. fat , 3 g polyunsaturated fat , 3 g monounsaturated fat ), 81 mg chol. , 551 mg sodium , 35 g carb. , 2 g fiber , 3 g sugar , 33 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 06 2017

Our best slow cooker meals are perfect for warming yourself up on a cool autumn night. This collection of dinners offers delicious comfort food favorites, like pumpkin bread and spiced chili, plus healthy slow cooker suppers and global twists on classic autumn flavors. We guarantee these fall slow cooker food gifts will satisfy.

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 FACTS (Mediterranean Meat Loaf)

Per serving: 238 kcal , 9 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 74 mg chol. , 324 mg sodium , 10 g carb. , 1 g fiber , 1 g sugar , 29 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 05 2017

There's so much to love about the Mediterranean diet: fresh vegetables, tons of herbs, and high-protein meals. Check out our list of Mediterranean dinners, complete with hummus, souvlaki, seafood, and lamb gourmet meals.

INGREDIENTS

2 - cups reduced-sodium chicken broth
1 - cup red quinoa
1 - tablespoon olive oil
3 - cups 1/2-inch pieces eggplant
3/4 - coarsely chopped onion
2 - cloves garlic, minced
1/2 - teaspoon coarsely ground black pepper
1 - cup grape tomatoes
4 - cups fresh baby spinach
1/4 - cup pitted Kalamata olives, halved
1 - tablespoon snipped fresh oregano
1/4 - cup crumbled feta cheese (1 oz.)
Lemon wedges


DIRECTIONS

In a medium saucepan bring broth to boiling; add quinoa. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Remove from heat. Drain well; return quinoa to saucepan. Cook and stir over low heat to dry excess moisture from quinoa.
In an extra-large wok or skillet heat oil over medium-high heat. Add quinoa; cook and stir 2 to 4 minutes or until quinoa starts to brown. Add eggplant, onion, garlic, and black pepper; cook and stir 3 minutes. Add tomatoes; cook about 2 minutes or until tomatoes start to burst. Remove from heat. Add spinach, olives, and oregano; toss to combine. Sprinkle with feta cheese and serve with lemon wedges.


NUTRITION FACTS (Mediterranean Quinoa Fried Rice)

Per serving: 291 kcal , 10 g fat (2 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 8 mg chol. , 593 mg sodium , 41 g carb. , 8 g fiber , 6 g sugar , 11 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, December 04 2017

Forget delivery! These homemade pizza recipes are so much better than bought -- and they're just right for a family dinner or a get-together with friends.

INGREDIENTS

1/2 - of a medium red onion, cut into thin slivers
2 - tablespoons olive oil
1 - Italian bread shell (such as Boboli)
8 - ounces thinly sliced cooked roast beef
1 - small sweet pepper, seeded and chopped
4 - ounces crumbled blue cheese
1/4 - teaspoon pizza seasoning (optional)


DIRECTIONS

Position oven rack in center of oven. Preheat oven to 425F. In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat 3 to 5 minutes or until onion is just tender. Place bread shell on baking sheet; brush with remaining olive oil. Bake 5 minutes.


Meanwhile, stack beef slices on cutting board; slice into strips. Top shell with beef, sweet pepper, onion, cheese, and pizza seasoning. Change oven setting to broil. Broil pizza 4 to 5 minutes or until toppings are heated through and crust is browned. Cut in wedges. Serves 4.
NUTRITION FACTS (Beef and Blue Pizza)

Per serving: 553 kcal , 23 g fat (7 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 56 mg chol. , 1637 mg sodium , 54 g carb. , 1 g fiber , 2 g sugar , 31 g pro.

Posted by: AT 11:38 am   |  Permalink   |  0 Comments  |  Email
Friday, December 01 2017

Everyone loves spinach-artichoke dip, but the tender veggie is also amazing in artichoke lasagna, artichoke pizza -- even artichoke nachos! But don't take our word for it; try a new artichoke gourmet dinner today, and prepare to fall in love all over again.

INGREDIENTS

1 - recipe All-Purpose Pizza Dough or Multigrain Pizza Dough with Honey
2 - tablespoons olive oil
2 - large onions, sliced in strips
2 - tablespoons sugar
1 - tablespoon balsamic vinegar
1 - 4 ounce jar marinated artichoke hearts, drained and sliced in strips
1 - 16 ounce jar fire-roasted red peppers, drained and sliced in strips
1 1/4 - 1 1/2 - cups purchased salsa fresca, drained
1 - cup sliced black olives


DIRECTIONS

Remove dough from refrigerator 2 hours before assembling pizzas. About 45 minutes before baking, place an oven rack one-third the distance from bottom of oven. Place a pizza stone or invert a heavy baking sheet on the rack. Preheat oven to 500 degrees F.


In a large skillet heat the oil over medium heat. Cook onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until juices bubble. Transfer onions to a strainer set over a bowl. Drain for 3 minutes. Return juices to skillet. Cook over medium heat for 5 minutes until the consistency of honey. Remove from heat. Return onions to skillet. Stir to coat, then set aside.


For pizzas, stretch each dough portion in a circle. One at a time, transfer to a pizza peel (pizza-size spatula) or rimless cookie sheet dusted with flour. Top with onion mixture, artichokes, peppers, salsa, then olives. Bake for 5 to 7 minutes, until toppings bubble, cheese turns golden, and pizza edges are golden brown. Rotate pizzas halfway through baking time. Let stand for 5 minutes before slicing.


FROM THE TEST KITCHEN

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 30 2017

Our favorite pantry staple. Bottled marinara sauce. We can't get enough of it. These 10 surprising marinara meals prove you really can eat it with almost any savory food. Our favorite part: Most dinners are ready in under 30 minutes.

INGREDIENTS

1 - 24 ounce jar marinara sauce
4 - skinless, boneless chicken breasts
Salt
Pepper
Grated parmesan cheese, optional


DIRECTIONS

Pour marinara sauce into a large skillet; warm over medium heat. Sprinkle skinless, boneless chicken breast halves with salt and ground black pepper. Add to skillet and turn to coat with sauce.


Heat just until boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink in center (170 degrees F). If desired, top with grated Parmesan cheese before serving.
 

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 29 2017

Who says pasta is off-limits when eating healthy? Not us! Healthy pasta recipes are possible when you add nutrition-rich ingredients and reduce calorie-heavy ingredients. You can still enjoy a comforting meal gifts of pasta under 600 calories, and these healthy dinners come together in 45 minutes or less!

INGREDIENTS

2 - teaspoons dried Italian seasoning, crushed
1/2 - teaspoon smoked paprika
1/2 - teaspoon black pepper
1/4 - teaspoon crushed red pepper
1 - pound ground turkey breast
4 - cloves garlic, minced
Nonstick cooking spray
1 - cup chopped onion
4 - cups water
1 1/3 - cups multigrain penne pasta
1 - 15 ounce can tomato sauce
1 - 9 ounce bag fresh baby spinach (9 cups)
1/3 - cup finely shredded Parmesan cheese


DIRECTIONS

In a bowl combine the first four ingredients (through crushed red pepper). In another bowl combine ground turkey, seasoning mixture, and garlic; mix well.

Coat a Dutch oven with cooking spray. Heat the pot over medium-high heat. Add ground turkey mixture and onion; cook 6 to 8 minutes or until browned. Remove from pot; cover and keep warm.

Add the water to the same pot; bring to boiling over medium-high heat. Add pasta; cook according to package directions until al dente. Drain pasta, reserving 1 cup of the cooking liquid. Return pasta and the reserved cooking liquid to the pot; stir in tomato sauce and cooked turkey. Heat through. Remove from heat; stir in spinach. Sprinkle with Parmesan cheese.


FROM THE TEST KITCHEN
SHORTCUT


Save time cleaning by using fewer pots. This pasta cooks in the same pot as the turkey mixture.
NUTRITION FACTS (Italian Style Turkey and Penne Toss)

Per serving: 301 kcal , 4 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 60 mg chol. , 766 mg sodium , 28 g carb. , 5 g fiber , 5 g sugar , 38 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 28 2017

Enter your pantry to make these low-stress and budget friendly dinners. These simple recipes start with pantry staples (and some fresh ingredients, too!) for a delicious weeknight dinner. Try our chicken skillets, whole grain bowls, and more!

INGREDIENTS

12 - ounces fresh or frozen tilapia flillets
8 - ounces dried linguine
1/8 - teaspoon salt
1/8 - teaspoon black pepper
2 - tablespoons olive oil
1 - cup finely chopped onion
1 - 8 ounce fennel bulb, trimmed, cored and chopped (1 cup)
1- tablespoon minced fresh garlic (6 cloves)
1 - tablespoon capers
1 - teaspoon dried Italian seasoning, crushed
1 - 14 1/2 ounce can diced tomatoes (undrained)
1 - 8 ounce can tomato sauce
1 - tablespoon snipped fresh Italian parsley


DIRECTIONS

Thaw fish, if frozen. Rinse fish; pat dry with paper towels.


Cook pasta according to package directions. Drain, reserving 1/4 cup of the cooking water. Set pasta and water aside. Meanwhile, sprinkle fish with salt and pepper. In an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add fish. Cook about 6 minutes or until fish flakes easily. Remove fish from skillet.


Add the remaining 1 Tbsp. oil to skillet. Add onion and fennel. Cook and stir 5 minutes or until tender. Stir in garlic, capers, and Italian seasoning; cook and stir 1 minute more. Stir in undrained tomatoes, tomato sauce, and the reserved pasta water. Bring to boiling. Boil gently, uncovered, 8 minutes, stirring occasionally. Remove from heat. Stir in the pasta and fish, stirring to break up fish slightly. Sprinkle with parsley.


NUTRITION FACTS (Coastal Linguine)

Per serving: 283 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 28 mg chol. , 458 mg sodium , 39 g carb. , 4 g fiber , 5 g sugar , 18 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, November 27 2017

With classic Christmas sugar cookies, salted caramel-filled macarons, spritz, butter cookies, and more, these delicious decorated Christmas cookies are sure to impress your friends and family. Bonus: Every Christmas cookie recipe here is a snap to make—they'll only think you spent hours baking.

INGREDIENTS

3/4 - cup butter, softened
1/3 - cup sour cream
2/3 - cup granulated sugar
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1 - teaspoon clementine zest
1 - teaspoon lemon zest
2 1/2 - cups all-purpose flour
1/3 - cup finely ground slivered almonds
1 - recipe Citrus Icing
Yellow or orange colored sugar


DIRECTIONS

Preheat oven to 375 degrees F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.


Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove; cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


FROM THE TEST KITCHEN


TO STORE:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Citrus Icing
INGREDIENTS

2 - cups powdered sugar
1 1/2 - teaspoons clementine or lemon zest
3 - tablespoons clementine or lemon juice


DIRECTIONS

 In a small bowl combine powdered sugar and clementine or lemon zest. Stir in clementine or lemon juice. If necessary, stir in enough additional juice to make icing a thin coating consistency.
NUTRITION FACTS (Lemon-Clementine Spritz Cookies)

Per serving: 47 kcal , 2 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 22 mg sodium , 7 g carb. , 0 g fiber , 4 g sugar , 1 g pro.

Posted by: AT 11:04 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 21 2017

INGREDIENTS

12 - ounces turkey breast tenderloin or skinless, boneless chicken breast halves
1 - 10 ounce package loose-pack frozen mixed vegetables
1 - 12 ounce jar turkey or chicken gravy
1 - teaspoon dried thyme, crushed
1 - 20 ounce package refrigerated mashed potatoes


DIRECTIONS

Cut turkey into 1/2-inch strips. In a 3-1/2- or 4-quart slow cooker place frozen vegetables. Top with turkey strips. In a small bowl stir together the gravy and thyme; pour over turkey.


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 cooking on low-heat setting, turn to high-heat setting.


Using a spoon, drop mashed potatoes into 8 small mounds on top of turkey mixture. Cover and cook for 10 minutes more. To serve, in each of 4 shallow bowls spoon some of the turkey mixture and two of the potato mounds. Makes 4 servings.
NUTRITION FACTS (Turkey Shepherd's Pie)

Per serving: 297 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 51 mg chol. , 781 mg sodium , 33 g carb. , 4 g fiber , 0 g sugar , 27 g pro.

Posted by: AT 11:40 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 18 2017

INGREDIENTS

8 - eggs, lightly beaten
3/4 - cup low-fat cottage cheese or or crumbled reduced-fat feta cheese
1 - teaspoon herbes de Provence or Italian seasoning, crushed, or 1/2 teaspoon dried dillweed
1/4 - teaspoon black pepper
Nonstick cooking spray
1/2 - cup chopped red onion
2 - cloves garlic, minced
4 - cups baby spinach or torn spinach
1/2 - cup thinly sliced seeded mini red sweet peppers, drained
1 - ounce thinly sliced, smoked salmon (lox-style); smoked turkey; or low-fat, reduced-sodium cooked boneless ham, chopped


DIRECTIONS

Preheat broiler. In a bowl combine eggs, cottage cheese, herbes de Provence and black pepper.


Coat an unheated large cast-iron or broiler-proof nonstick skillet with cooking spray. Preheat skillet over medium heat. Add onion and garlic. Cook about 4 minutes over medium heat or until onion is just tender, stirring occasionally. Stir in spinach; cook 1 minute more or until wilted.
Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until mixture is almost set. Sprinkle roasted red sweet peppers and salmon on top.


Place skillet under broiler 4 to 5 inches from heat. Broil about 2 minutes or until just set. Let stand 1 minute. Cut into wedges.
NUTRITION FACTS (Smoked Salmon and Roasted Red Pepper Frittata)

Per serving: 141 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 284 mg chol. , 333 mg sodium , 5 g carb. , 1 g fiber , 2 g sugar , 14 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, November 17 2017

Mix up your usual set-and-forget routine with one of these slow cooker pot roast meals. We've put scrumptious spins on traditional pot roast with dinner such as Philly Cheese Pot Roast Sandwiches, Cranberry-Chipotle Beef, German-Style Beef Roast, and more.

INGREDIENTS

1 - 2 1/2 pound boneless beef chuck pot roast
1 - teaspoon fennel seed, toasted and crushed
1/2 - teaspoon garlic powder
1/2 - teaspoon ground black pepper
2 - medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 - medium carrots, halved lengthwise and bias-sliced in 2-inch lengths (1 1/2 cups)
1 - large onion, cut into thin wedges (1 cup)
1 - 26 ounce jar light tomato basil pasta sauce
6 - ounces dried penne pasta, cooked according to package directions
1/4 - cup chopped fresh Italian (flat-leaf) parsley


DIRECTIONS

Trim fat from roast. In a small bowl, combine fennel seed, garlic powder, and pepper; rub into roast on all sides. In a 4- or 5-quart slow cooker, combine fennel, carrot, and onion. Place roast on top, cutting roast to fit, if necessary. Pour pasta sauce over roast 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. Remove roast from cooker and cut into serving size pieces. Remove vegetables with a slotted spoon and serve along side the roast. Remove sauce mixture and skim off any fat; set aside.


Toss hot cooked pasta with parsley. Serve roast, vegetable mixture and skimmed sauce with pasta mixture.
NUTRITION FACTS (Italian Pot Roast with Penne)

Per serving: 341 kcal , 7 g fat (2 g sat. fat , 0 g polyunsaturated fat , 3 g monounsaturated fat ), 62 mg chol. , 427 mg sodium , 32 g carb. , 5 g fiber , 8 g sugar , 37 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 16 2017

We have casseroles, pastas, burgers,  chili, and -- of course -- meat loaf. Just pull a package from your freezer and start cooking a ground beef meals.

INGREDIENTS

2 - ears fresh corn on the cob
8 - ounces lean ground beef
7 - ounces uncooked chorizo sausage
1 - 15 ounce can pinto beans, rinsed and drained
1 - tablespoon extra-virgin olive oil
1 - small yellow onion, chopped
1 - large yellow sweet pepper, chopped
2 - cloves garlic, minced
3/4 - cup bottled chunky green salsa
1 - tablespoon chili powder
2 - teaspoons ground cumin
1/4 - teaspoon cayenne pepper
4 - 8 inches flour tortillas
1 1/2 - cups shredded cheddar or Monterey Jack cheese
Sour Cream (optional)
Chopped tomatoes and cilantro (optional)


DIRECTIONS

Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.


In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.


In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.


Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.

NUTRITION FACTS (Stacked Sweet Corn, Bean, and Beef Casserole)

Per serving: 514 kcal , 29 g fat (12 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 82 mg chol. , 890 mg sodium , 33 g carb. , 6 g fiber , 3 g sugar , 30 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 15 2017

Send comfort food meals such as meat loaf, macaroni and cheese, and banana bread all the time. We dug through our archives to find our favorite versions of classic comfort foods for you to enjoy at home. These comfort food gifts will quickly become family favorites.

INGREDIENTS

1 - tablespoon vegetable oil
1/2 - cup finely chopped fresh mushrooms
1/2 - cup shredded carrot (1 medium)
1/3 - cup finely chopped onion (1 small)
2 - cloves garlic, minced
2 - eggs, lightly beaten
1/4 - cup milk
3 - tablespoons ketchup
1 - tablespoon Dijon-style mustard
1 - tablespoon Worcestershire sauce
1/2 - teaspoon kosher salt
1 - cup soft bread crumbs
1 - pound ground beef chuck*
1 - pound ground beef sirloin*
1/2 - cup ketchup
1/4 - cup packed brown sugar
2 - teaspoons Dijon-style mustard


DIRECTIONS

Preheat oven to 350 degrees F. In a large skillet heat oil over medium-high heat. Add mushrooms, carrot, onion, and garlic; cook and stir for 4 to 5 minutes or until tender. In a large bowl combine eggs, milk, the 3 tablespoons ketchup, the 1 tablespoon mustard, the Worcestershire sauce, and kosher salt. Add bread crumbs and vegetable mixture, stirring until evenly moistened.


Add ground beef; using your clean hands, mix well. Line a 3-quart rectangular baking dish with foil. Lightly pat the mixture into a 9x5-inch loaf in the prepared dish.


For glaze, in a small bowl combine the 1/2 cup ketchup, the brown sugar, and the 2 teaspoons mustard; set aside. (For a change of pace, substitute one of the glaze options below for the ketchup-brown sugar glaze.)
Bake about 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer, spooning glaze over meat loaf for the last 25 minutes of baking.


Let the meat loaf stand for 10 minutes. Using two spatulas, transfer loaf to a serving platter; cut into eight slices.


FROM THE TEST KITCHEN


GLAZE OPTIONS:
Apricot-Mustard Glaze: Stir together 1/2 cup apricot preserves and 2 tablespoons Dijon-style mustard. Nutrition analysis per serving: 387 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 546 mg sodium, 7% calcium, 20% iron
Peach-Chile Glaze: Stir together 1/2 cup peach preserves, 2 teaspoons Asian chili sauce with garlic, and 2 teaspoons grated fresh ginger. Nutrition analysis per serving: 383 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 484 mg sodium, 7% calcium, 20% iron
Cranberry Glaze: Stir together 1/2 cup ketchup and 1/4 cup whole cranberry sauce. Nutrition analysis per serving: 356 calories, 26 g protein, 21 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 10 g total sugar, 6% Vitamin A, 7% Vitamin C, 618 mg sodium, 7% calcium, 20% iron
Strawberry Glaze: In a blender combine 1 cup strawberries, 1/2 cup plum jam, 3 cloves garlic, 1 teaspoon soy sauce, 1/4 teaspoon ground ancho chile peppers, 1/4 teaspoon ground ginger, and 1/8 teaspoon salt. Cover and blend until smooth. In a small saucepan heat strawberry mixture until boiling; boil gently for 10 minutes. Cool slightly before spooning over meat loaf. Nutrition analysis per serving: 391 calories, 26 g protein, 29 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 2 g fiber, 14 g total sugar, 3% Vitamin A, 25% Vitamin C, 536 mg sodium, 7% calcium, 21% iron
*TIP:
If you like, substitute 8 ounces bulk sweet Italian sausage, uncooked ground turkey, or ground pork for 8 ounces of the ground beef.
NUTRITION FACTS (Best Meat Loaf)

Per serving: 369 kcal , 18 g fat (6 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 123 mg chol. , 649 mg sodium , 24 g carb. , 1 g fiber , 13 g sugar , 26 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 14 2017

Cast one of these delicious, juicy Thanksgiving turkey dinner as the star of your holiday table. Including marinated turkey, deep-fried turkey, and more, we've got a method for everyone.

INGREDIENTS

1 - 12 pound turkey
1/2 - cup packed fresh arugula leaves
2 - tablespoons snipped fresh basil
1 - 2 - tablespoons grated Romano cheese or Parmesan cheese
1 - tablespoon finely chopped toasted walnuts
1 - tablespoon olive oil
1 - clove garlic
1/2 - teaspoon salt
1/4 - teaspoon black pepper


DIRECTIONS

Preheat oven to 325 degrees F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels.
To prepare rub, in a blender or food processor combine arugula, basil, cheese, walnuts, olive oil, garlic, salt, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the side of the blender or food processor.


To apply rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread the rub under the skin from front to back of the turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.


Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until the meat thermometer registers 180 degrees F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.


NUTRITION FACTS (Roast Turkey with Arugula-Pesto Rub)

Per serving: 186 kcal , 6 g fat (2 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 110 mg chol. , 100 mg sodium , 0 g carb. , 0 g fiber , 0 g sugar , 31 g pro.

Posted by: AT 11:38 am   |  Permalink   |  0 Comments  |  Email
Monday, November 13 2017

INGREDIENTS

12 - ounces ground pork
4 - slices bacon or uncured smoked bacon, cut into 1/2-inch pieces*
2 - cloves garlic, finely chopped
1/2 - teaspoon ground black pepper, divided
2 - 3 - tablespoons olive oil
8 - ounces dried orecchiette pasta
2 - small shallots, thinly sliced
3 - large tomatoes, coarsely chopped (2 cups)
4 - cups kale or spinach, coarsely chopped
1/4 - teaspoon salt
1/2 - cup shaved Parmesan (optional)


DIRECTIONS

In a medium bowl combine pork, bacon, garlic and 1/4 teaspoon of the pepper until well mixed. Using a teaspoon, scoop the mixture into the palm of your hand and shape into 1-inch meatballs. Pieces of the bacon should be visible.


In a large skillet heat the olive oil over medium-high heat. Add half the meatballs. Cook and stir until meatballs are browned on all sides and the bacon is crisp, about 8 to 10 minutes. Using a slotted spoon, transfer meatballs to paper towel; drain. Repeat with remaining meatballs. Reserving 1 Tbsp. bacon drippings in the skillet; set aside.


Cook pasta according to package directions in lightly salted water; drain. Reserving about 1/4 cup of cooking liquid.


Cook shallot in reserved bacon dripping, over medium-high heat, 3 to 4 minutes, scraping the bottom of the pan with wooden spoon to release the brown bits. Return meatballs to the skillet. Add tomatoes; cook 2 to 3 minutes. Add pasta and kale; toss to combine, adding pasta liquid as needed to moisten the pasta. Season with salt and remaining 1/4 teaspoon pepper. Top with Parmesan before serving.


FROM THE TEST KITCHEN
*
Extra thick bacon does not work with this recipe. It's too big for the mini meatballs and doesn't stay incorporated into the meatballs when cooking.


NUTRITION FACTS (Orecchiette with Bacon Meatballs)

Per serving: 673 kcal , 37 g fat (11 g sat. fat , 6 g polyunsaturated fat , 18 g monounsaturated fat ), 83 mg chol. , 490 mg sodium , 55 g carb. , 5 g fiber , 6 g sugar , 32 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 12 2017

Cozy up to a bubbly baked pasta hot out of the oven. With easy weeknight dinners as well as global pasta bakes that bring the flavors of Italy, India, and beyond to your dinner table, we have a baked pasta for every occasion. So grab your fork and knife -- these delicious pasta bakes won't last long!

INGREDIENTS

12 - dried manicotti shells
2 - tablespoons olive oil
1/2 - cup chopped onion (1 medium)
4 - cloves garlic, minced
2 - 14 1/2 ounce cans diced fire-roasted tomatoes, undrained
1/3 - cup dry red wine
2 - tablespoons tomato paste
2 - cups chopped cooked turkey (about 10 ounces)
1 - cup shredded mozzarella cheese (4 ounces)
3/4 - cup ricotta cheese
1/2 - of an 8-ounce tub cream cheese spread with chive and onion
1/4 - cup grated Parmesan cheese
1 - teaspoon dried basil, crushed
1/2 - teaspoon dried oregano, crushed
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper


DIRECTIONS

Cook manicotti according to package directions; drain. Rinse with cold water; drain again. Meanwhile, for sauce, in a medium saucepan heat oil over medium-high heat. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, wine, and tomato paste. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.


Meanwhile, for filling, in a large bowl combine turkey, 1/2 cup of the mozzarella cheese, the ricotta cheese, cream cheese spread, Parmesan cheese, basil, oregano, salt, and pepper.


Using a small spoon, carefully fill each manicotti shell with about 1/4 cup of the filling. Arrange filled shells in an ungreased 3-quart rectangular baking dish. Pour sauce over shells. Sprinkle with the remaining 1/2 cup mozzarella cheese. Cover with foil. (To serve today, omit Step 4. Continue as directed in Step 5, except bake for 30 to 35 minutes.)


Chill for 2 to 24 hours.
Preheat oven to 350 degrees F. Bake, covered, about 45 minutes or until heated through. Let stand, covered, for 10 minutes before serving.

NUTRITION FACTS (Make-Ahead Turkey Manicotti)

Per serving: 503 kcal , 22 g fat (11 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 83 mg chol. , 777 mg sodium , 42 g carb. , 2 g fiber , 30 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 11 2017

Just look at that trifecta of cheeses hugging the meat in a soft hoagie roll. You know exactly how the cheese will stretch and string when you take a bite and pull the sandwich away. We suggest you bust out the grill right now so you can sink your teeth into this sandwich.

INGREDIENTS

1 - pound onions, cut into 1/2-inch-thick rings
2 - tablespoons olive oil
2 - tablespoons balsamic vinegar
1 - tablespoon soy sauce
1 1/2 - teaspoons packed brown sugar
1 1/2 - pounds beef flank steak
2 - tablespoons Worcestershire sauce
1 - tablespoon olive oil
Ground black pepper
1/2 - cup shredded Muenster cheese (2 ounces)
1/2 - cup shredded Fontina cheese (2 ounces)
1/2 - cup shredded American cheese (2 ounces)
6 - soft hoagie rolls or other soft sandwich rolls


DIRECTIONS

In a large bowl toss onions, the 2 tablespoons oil, the vinegar, soy sauce, and brown sugar until well coated. Let stand for 10 minutes. Drain marinade, reserving 3 tablespoons.


Fold a 36x18-inch sheet of heavy-duty foil in half to make an 18-inch square. Place onions in center of foil. Add the reserved 3 tablespoons marinade to onions. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose mixture, leaving space for steam to build.


Place flank steak on a plate; cover with plastic wrap. Freeze about 25 minutes or until firm but not frozen. When firm, thinly slice steak across the grain into 1/4-inch-thick slices. Tightly thread meat, accordion-style, onto six 12-inch skewers.* In a small bowl combine Worcestershire sauce and the 1 tablespoon oil; brush onto meat. Sprinkle lightly with pepper.


For a gas or charcoal grill, place the onion pouch on the grill rack directly over medium heat. Cover and grill for 20 minutes. Turn pouch and add steak skewers to grill. Cover and grill for 6 to 8 minutes more or until steak is desired doneness, turning skewers once halfway through grilling. Remove pouch and skewers from grill.


In a small bowl combine Muenster cheese, Fontina cheese, and American cheese. Split rolls lengthwise without cutting through opposite side. To each roll add meat from one skewer and 1/4 cup of the cheese mixture. Top with onions from pouch. Tightly wrap each sandwich in foil. Place wrapped sandwiches on grill rack directly over medium heat. Cover and grill for 6 to 8 minutes or until lightly toasted and cheese is melted, turning once halfway through grilling.


FROM THE TEST KITCHEN
*TIP:
If using wooden skewers, soak skewers in water for at least 30 minutes before grilling.
NUTRITION FACTS (Three-Cheese Philly with Sweet Grilled Onions)

Per serving: 648 kcal , 27 g fat (11 g sat. fat , 1 g polyunsaturated fat , 11 g monounsaturated fat ), 103 mg chol. , 1054 mg sodium , 61 g carb. , 3 g fiber , 14 g sugar , 39 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, November 10 2017

Incredibly fast dinners do exist! We have 20-plus quick and easy dinner recipes that require a tiny grocery list of just five ingredients or fewer (we're assuming you already have oil, salt, and pepper in your pantry). So what's for dinner tonight?

INGREDIENTS

12 - ounces dried linguini
3 - cups 1/4-inch thick slices fresh rhubarb
4 - garlic cloves, thinly sliced
1/3 - cup olive oil
6 - ounces freshly grated Parmesan cheese (about 1 1/2 cups)
1 - cup chopped fresh flat-leaf Italian parsley
1 - teaspoon cracked black pepper
Freshly grated Parmesan cheese


DIRECTIONS

In a large pot, cook linguini according to package directions in salted water. Reserve 1 cup of pasta water before draining. Place rhubarb in colander. Drain pasta over rhubarb. Wipe pot dry.


In the same pot, cook garlic in hot oil over medium heat for 30 seconds or until lightly golden. Add the pasta mixture. Remove from heat. Add the 6 ounces cheese and pasta water; toss to coat. Return to medium heat. Cook and stir until creamy, about 2 minutes. Add parsley and pepper; toss to combine. Sprinkle with additional Parmesan. Serve immediately.


NUTRITION FACTS (Linguini with Garlic, Pepper, and Rhubarb)

Per serving: 466 kcal , 22 g fat (7 g sat. fat , 2 g polyunsaturated fat , 11 g monounsaturated fat ), 26 mg chol. , 471 mg sodium , 48 g carb. , 3 g fiber , 3 g sugar , 20 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 09 2017

Step aside, pumpkin pie; pumpkin custard cups are here to take your place. The classic autumn spice trio of cinnamon, nutmeg, and cardamom makes these desserts taste like a cup full of fall.

INGREDIENTS

3 - eggs, lightly beaten
1 - 15 ounce can pumpkin
1 1/2 - cups heavy cream or half-and-half
1/2 - cup packed brown sugar
1/2 - teaspoon ground cinnamon
1/4 - teaspoon ground nutmeg
1/4 - teaspoon ground ginger
1/8 - teaspoon salt
1/4 - cup all-purpose flour
1/4 - cup packed brown sugar
1/2 - teaspoon ground cardamom
2 - tablespoons butter
1/4 - cup chopped pecans, toasted 


DIRECTIONS

Preheat oven to 350 degrees F. In a large bowl combine first eight ingredients (through salt).
Place eight 6-oz. custard cups in a roasting pan. Divide pumpkin mixture among cups. Place roasting pan on oven rack. Pour enough hot water into roasting pan to reach halfway up sides of custard cups. Bake 25 minutes.


Meanwhile, in a small bowl stir together flour, 1/4 cup brown sugar, and cardamom. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in pecans. Sprinkle mixture over custards. Bake 15 to 20 minutes more or until a knife comes out clean.
Remove custard cups from water. Cool on wire racks 1 hour. Cover loosely and chill 2 to 24 hours before serving.
NUTRITION FACTS (Pumpkin Custards with Cardamom Crumble)

Per serving: 343 kcal , 24 g fat (13 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 139 mg chol. , 114 mg sodium , 30 g carb. , 2 g fiber , 22 g sugar , 5 g pro.
http://www.bhg.com/recipe/pumpkin-custards-with-cardamom

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 08 2017

Perfectly crisp sourdough bread is just the beginning of this hot ham-and-cheese upgrade. Tart, thinly sliced apples and cranberry sauce make sweet complements to savory Brie and ham.

INGREDIENTS

8 - 1/2 inch slices sourdough bread
2 - ounces low-fat, reduced-sodium sliced cooked ham, cut into bite-size strips
1 1/2 - ounces brie cheese, sliced
2 - medium tart apples, cored and thinly sliced
1/2 - cup whole cranberry sauce
2 - tablespoons olive oil


DIRECTIONS

On four of the bread slices layer ham, cheese, and apples. Spread the remaining four bread slices with cranberry sauce; place on sandwiches, cranberry sides down. Brush outsides of sandwiches with oil.


Preheat a covered indoor grill, panini press, grill pan, or large skillet. Place sandwiches, half at a time if necessary, in grill or panini press. Cover and cook about 6 minutes or until golden brown and cheese is melted. (If using a grill pan or skillet, place sandwiches on grill pan or skillet. Weight sandwiches down with a heavy skillet [add food cans for more weight] and cook for 2 minutes. Turn sandwiches over, weight down, and cook about 2 minutes more or until golden brown and cheese is melted.)


NUTRITION FACTS (Apple, Ham, and Brie Panini)

Per serving: 333 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 18 mg chol. , 505 mg sodium , 49 g carb. , 3 g fiber , 16 g sugar , 10 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 07 2017

In-season butternut squash is smashing alongside crispy bacon, caramelized onion, and creamy smoked Gruyere cheese. This twist on a traditional comfort meal has arrived!

INGREDIENTS

12 - ounces dried rigatoni
1 1/2 - pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4 - cups milk
1/4 - cup all-purpose flour
8 - ounces smoked Gruyere cheese, shredded (2 cups)
8 - slices bacon
2 - small sweet onions, cut into chunks
3 - ounces sourdough bread
2 - tablespoons butter, melted
fresh flat-leaf Italian parsley


DIRECTIONS

Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.


Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.


Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.


Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, November 06 2017

From smoky-sweet to hot and spicy, these easy-to-make turkey seasoning rubs are great for adding an instant punch of flavor to your Thanksgiving menu. Our simple mixtures use fresh greens and herbs alongside creative seasonings to provide an easy turkey rub with a twist.

INGREDIENTS

1 - 12 pound turkey
1/2 - cup packed fresh arugula leaves
2 - tablespoons snipped fresh basil
1 - 2 - tablespoons grated Romano cheese or Parmesan cheese
1 - tablespoon finely chopped toasted walnuts
1 - tablespoon olive oil
1 - clove garlic
1/2 - teaspoon salt
1/4 - teaspoon black pepper


DIRECTIONS

Preheat oven to 325 degrees F. Remove neck and giblets from turkey; discard. Rinse body cavity of turkey; pat dry with paper towels.
To prepare rub, in a blender or food processor combine arugula, basil, cheese, walnuts, olive oil, garlic, salt, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the side of the blender or food processor.


To apply rub, slip your fingers between the skin and meat on the breast of the turkey to loosen skin. Lift skin and spread the rub under the skin from front to back of the turkey. If desired, rub any remaining mixture on the outside skin of the turkey or rub with vegetable oil. Skewer neck skin to back. Tie drumsticks together or to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on a rack in a shallow roasting pan.


Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2 1/2 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 75 minutes more or until the meat thermometer registers 180 degrees F and turkey is no longer pink (the juices should run clear and drumsticks should move easily in their sockets). Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey.

Posted by: AT 11:57 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 05 2017

On a cool fall or winter evening, or even in the middle of summer when you need a comforting meal, nothing hits the spot like a cozy soup recipe. When you don't have hours to spend letting flavors simmer together, turn to one of these quick soup recipes. From hearty chili to creamy chowder, we show you how to make delicious soups and stews in minutes.

INGREDIENTS

3 - 14 ounce can beef broth
1 - 12 ounce package frozen cooked meatballs
1 - 15 ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
1 - 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 - 10 ounce package frozen mixed vegetables
1 - cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
Crusty bread (optional)
Shredded Parmesan cheese (optional)


DIRECTIONS

In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.


FROM THE TEST KITCHEN
BEEF AND VEGETABLE SOUP WITH PASTA:
Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs. Makes 6 to 8 servings.


FREEZING TIP
Prepare soup as directed. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top. If desired, sprinkle with snipped fresh Italian (flat-leaf) parsley when serving.


NUTRITION FACTS (Meatball and Vegetable Soup with Pasta)

Per serving: 319 kcal , 5 g fat (2 g sat. fat , 32 mg chol. , 1552 mg sodium , 45 g carb. , 7 g fiber , 24 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 04 2017

Add a taste of pumpkin to dinner tonight without making a whole pumpkin-centric main dish by scooping this warm, creamy pumpkin risotto onto your plate. We kept this dish gluten free so everyone at your table can enjoy.

INGREDIENTS
3 tablespoons unsalted butter
1 cup finely chopped onion (1 large)
1 clove garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
1 1/2 tablespoons snipped fresh sage
2 - 2 1/2 cups water
1 3/4 cups gluten-free chicken broth
1 cup canned pumpkin
2 ounces ParmigianoReggianoc heese, finely
shredded (1/2 cup) Parmigiano-Reggiano
cheese, shaved
(optional)
Fresh sage leaves
(optional)
DIRECTIONS
NUTRITION FACTS (Gluten Free Pumpkin-Parmesan
Risotto)
In a 4-quart heavy saucepan heat butter over medium
heat until melted. Add onion and garlic; cook about 3
minutes or until tender, stirring occasionally. Add rice; cook
and stir for 2 minutes. Carefully add wine; cook and stir until
liquid is absorbed. Stir in snipped sage.
1.
Meanwhile, in a large saucepan bring the water and the
broth to boiling; reduce heat and simmer. Slowly add 1 cup
of the broth mixture to rice mixture, stirring constantly.
Continue to cook and stir over medium heat until most of
the liquid is absorbed. Add another 1 cup of the broth
mixture, stirring constantly. Continue to cook and stir until
most of the liquid is absorbed. Add enough of the remaining
broth mixture, about 1 cup at a time, cooking and stirring
just until rice is tender but firm and risotto is creamy.
2.
Stir in pumpkin and the 1/2 cup shredded cheese. Cook
about 1 minute or until heated through, stirring occasionally.
If desired, top each serving with shaved cheese and sage

Posted by: AT 12:16 am   |  Permalink   |  0 Comments  |  Email
Friday, November 03 2017

Ooey-gooey cheese joins with yummy pasta to make these one-of-a-kind dinners that'll please a crowd. Each macaroni and cheese dinners have a unique twist like lobster, pumpkin, or hot sauce to up the flavor. Yeah, these mac and cheese meals definitely didn't come from a box meal.

INGREDIENTS

12 - ounces dried penne pasta
1 - cup fresh green beans, cut into 1-inch pieces
1 - cup broccoli florets
2 - tablespoons vegetable oil
4 - ounces button mushrooms, halved
1/3 - cup chopped red sweet pepper
1 - pound skinless, boneless chicken breast halves, cut into bite-size pieces
1 - 2 - teaspoons dried Italian seasoning or other herb blend, crushed
1/8 - teaspoon salt
1/8 - teaspoon ground black pepper
1/4- cup butter
1/3 - cup chopped onion (1 medium)
1 - clove garlic, minced
1/4 - cup all-purpose flour
3 - tablespoons tomato paste
4 1/2 - cups milk
1 1/2 - cups shredded cheddar or Swiss cheese (8 ounces)
6 - ounces process American or Swiss cheese, torn (2 cups)
Salt - Ground black pepper
4 - ounces purchased croutons (2 cups), coarsely crushed


DIRECTIONS

Cook pasta according to package directions, adding green beans and broccoli the last 2 minutes; drain. Rinse with cold water; drain again. Return pasta to pan.


Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, red peppers and chicken. Sprinkle with Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir until chicken is no longer pink and vegetables are tender. Add chicken to pasta in pan.


For cheese sauce, in a large saucepan melt the 1/4 cup butter over medium heat. Add onion and garlic; cook and stir until tender. Stir in flour, then tomato paste. Gradually stir in milk. Cook and stir until thickened and bubbly; reduce heat. Gradually stir in cheddar and American cheeses until nearly melted. Remove from heat; season to taste with additional salt and pepper. Add cheese sauce to pasta mixture, stirring to coat.


Spoon pasta mixture into a 3 quart baking dish. Cover baking dish with plastic wrap, then with foil. Freeze for up to 4 months.
To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; recover with foil. Bake about 1 hour 15 minutes, or until heated through, stirring every 30 minutes. Top with crushed croutons.

NUTRITION FACTS (Chicken Vegetable Mac and Cheese)

Per serving: 579 kcal , 29 g fat (14 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 111 mg chol. , 890 mg sodium , 47 g carb. , 3 g fiber , 10 g sugar , 44 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 02 2017

Breakfast, meet dinner. The most important meal of the day comes twice when you serve up these morning food for supper. So grab your scrambled eggs and bacon, because these easy meals have all of your breakfast favorites!

INGREDIENTS

1 - cup loosely packed fresh cilantro leaves, finely chopped
1 - poblano pepper*, seeded and finely chopped
1 - jalapeno pepper*, seeded and finely chopped
1 - clove garlic, minced
1 1/4 - pounds ground pork
3 - tablespoons lime juice
1 - pound baby Yukon gold potatoes, halved or quartered
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper and/or crushed red pepper
1/4 - cup chicken broth (optional)
4 - eggs, cooked sunny side up in 1 Tbsp. butter
Sliced red and/or green jalapeno peppers (optional)
Fresh cilantro sprigs (optional)
Bottled green hot pepper sauce
Lime wedges


DIRECTIONS

In a large bowl combine cilantro, poblano pepper, jalapeno pepper, and garlic. Add pork and lime juice. Gently mix to combine. Set aside for 15 minutes to blend flavors.


Meanwhile, in a large saucepan cook potatoes in boiling salted water, covered, for about 10 minutes or until just tender. Drain.
In a large skillet cook pork mixture until pork begins to brown. Stir in potatoes; sprinkle with salt and pepper. Cook 5 to 7 minutes more or until pork is cooked through and potatoes are tender, turning occasionally. For moister hash, stir in chicken broth, if desired.


Serve eggs over hash. Top with sliced peppers and additional cilantro, if desired. Pass bottled green hot pepper sauce and lime wedges.
FROM THE TEST KITCHEN
*
* Hot peppers contain oils that may burn skin and eyes. Wear plastic gloves. If using bare hands, wash well with soap and water.
NUTRITION FACTS (Pork and Hot Pepper Hash)

Per serving: 500 kcal , 33 g fat (15 g sat. fat , 4 g polyunsaturated fat , 17 g monounsaturated fat ), 110 mg chol. , 418 mg sodium , 24 g carb. , 4 g fiber , 2 g sugar , 27 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 01 2017

Top rated favorite fall dinners for you to try, such as hearty casseroles, spiced https://sendameal.com/desserts, savory side dishes, and lush cheesecakes. We suspect these will become part of your treasured dinner collection, too.

INGREDIENTS

1 1/2 - pounds turkey breast tenderloins
1/2 - teaspoon salt
1/4 - teaspoon black pepper
1 - tablespoon olive oil
3 - slices bacon, chopped
1/2 - cup finely chopped onion (1 medium)
2 - cloves garlic, minced
1/2 - cup balsamic vinegar
1/4 - cup cranberry juice
1/2 - cup dried tart cherries
2 - teaspoons snipped fresh thyme


DIRECTIONS

Preheat oven to 400 degrees F. Season turkey with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook turkey in hot oil about 3 minutes or until golden on one side. Turn turkey; transfer skillet to oven. Roast, uncovered, for 20 to 25 minutes or until no longer pink (165 degrees F). Transfer the turkey to a cutting board; cover with foil and keep warm.


In the same skillet* cook the bacon, onion, and garlic over medium heat until bacon is browned and crisp. Add vinegar, cranberry juice, cherries, and thyme. Cook, uncovered, for 4 to 5 minutes or until slightly thickened, stirring to scrape up any browned bits. Slice the turkey. Spoon sauce over turkey.


FROM THE TEST KITCHEN
*NOTE:
Skillet handle will still be hot from the oven. Be sure to use a hot pad to hold it.
NUTRITION FACTS (Turkey Tenderloin with Bacon-Balsamic Glaze)

Per serving: 283 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 58 mg chol. , 393 mg sodium , 17 g carb. , 1 g fiber , 12 g sugar , 31 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 31 2017

Looking for a quick meal that's sure to impress? We have you covered with our hot (and cheesy!) lineup, starring classics like macaroni and turkey pot pie, plus sassy new Mexican dishes and pasta bakes—all with speedy meals times and just a few ingredients.

INGREDIENTS

Olive oil
1 - 14 1/2 ounce 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 FACTS (Beef Taco Pie)

Per serving: 279 kcal , 15 g fat (7 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 56 mg chol. , 462 mg sodium , 18 g carb. , 2 g fiber , 3 g sugar , 18 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, October 30 2017

INGREDIENTS

Nonstick cooking spray
14 - ounces unsweetened chocolate, coarsely chopped
1 1/2 - cups butter
1/2 - cup water
2 - cups granulated sugar
1 1/2 - cups packed light brown sugar
4- eggs
2 - teaspoons vanilla
2 2/3 - cups all-purpose flour
1/4 - teaspoon salt
1/4 - teaspoon ground cinnamon
12 - chocolate sandwich cookies with white filling
2 - cups melted vanilla-flavored candy coating
24 - miniature candy-coated milk chocolate pieces


DIRECTIONS

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with parchment paper, leaving 1-inch on either side. Coat parchment with cooking spray; set aside. In a large saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a very large bowl.


Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.


Bake for 30 minutes or until a toothpick inserted near center comes out clean.


Meanwhile, line a baking sheet with waxed paper, set aside. Dip cookies in candy coating and transfer to prepared baking sheet to set. Transfer remaining candy coating to a resealable plastic bag. Drizzle remaining candy coating over cookies. Place candies on top as eyes. Let stand until set.


While brownies are hot, place cookies on top, about 1-inch apart, pressing lightly. Let brownies cool completely in pan on wire rack. Use foil to lift uncut brownies from pan. Remove foil and cut into bars.


NUTRITION FACTS (Scary-Easy Mummy Brownies)

Per serving: 1158 kcal , 63 g fat (43 g sat. fat , 2 g polyunsaturated fat , 13 g monounsaturated fat ), 124 mg chol. , 319 mg sodium , 139 g carb. , 7 g fiber , 102 g sugar , 10 g pro.

Posted by: AT 11:33 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 28 2017

This mac and cheese casserole is made even better with the addition of lobster, broccoli, and red sweet peppers. With multiple cups of cheese, this casserole will definitely satisfy your cravings.

NGREDIENTS

1 1/2 - cups dried whole wheat rigatoni or rotini (6 ounces)
1 - large lobster tail (8 to 10 ounces)
2 - cups small broccoli florets
Nonstick cooking spray
3/4 - cup chopped red sweet pepper (1 medium)
1/3 - cup chopped onion (1 small)
1 - 6 1/2 ounce container light semisoft cheese with garlic and herb
2 - cups fat-free milk
1 - tablespoon all-purpose flour
1 - cup shredded reduced-fat Italian-style cheese blend (4 ounces)
1/2 - teaspoon finely shredded lemon peel
1/4 - teaspoon ground black pepper
1/3 - cup whole wheat or regular panko (Japanese-style bread crumbs)


DIRECTIONS

Preheat oven to 375 degrees F. In a 4-quart Dutch oven cook pasta according to package directions, adding the lobster tail for the last 7 minutes of cooking and adding the broccoli for the last 3 minutes of cooking. Drain and set aside. When lobster tail is cool enough to handle, remove the lobster meat from shell and coarsely chop the meat; discard shell.


Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add sweet pepper and onion to skillet. Cook about 5 minutes or until tender, stirring frequently. Remove skillet from heat. Stir in semisoft cheese until melted.


In a medium bowl whisk together milk and flour until smooth. Add all at once to sweet pepper mixture in skillet. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in Italian-style cheese blend until melted. Stir in cooked pasta, broccoli, chopped lobster, lemon peel, and black pepper.


Transfer mixture to a 2-quart casserole. Sprinkle with panko. Bake for 15 to 20 minutes or until heated through and top is golden brown.
NUTRITION FACTS (Lobster Mac and Cheese Casserole)

Per serving: 322 kcal , 10 g fat (6 g sat. fat , 68 mg chol. , 402 mg sodium , 35 g carb. , 4 g fiber , 9 g sugar , 25 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 27 2017

When using your broiler to cook salmon, opt for fillets with skin; the thick layer helps keep the fish moist. Tart pineapple juice concentrate flavors the savory glaze used on these simple broiled salmon fillets.

INGREDIENTS

1/2 - cup frozen pineapple juice concentrate, thawed
1/4 - cup water
2 - tablespoons reduced-sodium soy sauce
2 - teaspoons packed brown sugar
2 - teaspoons cornstarch
2 - teaspoons toasted sesame oil
1/4 - teaspoon crushed red pepper
4 - 5 ounces fresh or frozen salmon fillets, thawed
1/2 - teaspoon cracked black pepper


DIRECTIONS

For glaze, in small saucepan combine pineapple juice, water, soy sauce, brown sugar, cornstarch, sesame oil, and red pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.


Preheat broiler. Line baking sheet with foil; lightly coat with nonstick cooking spray. Rinse salmon and pat dry. Place fillets, skin-side-down on prepared sheet. Drizzle salmon with a few tablespoons glaze; sprinkle with black pepper. Broil 4 inches from heat for 10 to 12 minutes or until fish flakes easily with a fork. Place salmon on serving plates and drizzle with remaining glaze. Top with a sprinkle of crushed red pepper.


Broil 4 inches from heat for 10 to 12 minutes until fish flakes easily when tested with a fork. Drizzle with remaining glaze.

FROM THE TEST KITCHEN


PANTRY:
Soy sauce, brown sugar, cornstarch, nonstick cooking spray


CHANGE UP:
Replace the pineapple juice concentrate with orange juice concentrate and substitute catfish or tilapia fillets for the salmon.


SERVING SUGGESTION:
Wilted Bok Choy
NUTRITION FACTS (Pineapple-Glazed Salmon)

Per serving: 305 kcal , 11 g fat (2 g sat. fat , 5 g polyunsaturated fat , 4 g monounsaturated fat ), 78 mg chol. , 352 mg sodium , 20 g carb. , 18 g sugar , 29 g pro

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 26 2017

Leave the canned soups on the grocery store shelves -- you can make a hearty, delicious dinner just as fast using fresh ingredients. Each of these recipes can be on your table in 45 minutes or less, so you can always come home to a comforting bowl of soup or stew, no matter how busy your weeknight is.

NGREDIENTS

1 - 32 ounce box vegetable broth
1 - cup water
8 - ounces red potatoes, coarsely chopped (1 1/2 cups)
1 - tablespoon snipped fresh rosemary
1 - 9 ounce package refrigerated spinach or mushroom ravioli
1/2 - of a purchased roasted chicken, meat removed and cut up
8 - ounces fresh green beans, trimmed and cut into 1-inch pieces (2 cups)
1 - tablespoon butter


DIRECTIONS

In a 4- to 6-quart Dutch oven bring vegetable broth and water to boiling over medium-high heat. Add potatoes and rosemary; return to boiling. Reduce heat and cook, covered, 10 minutes. Add ravioli, chicken, and green beans. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes more or until pasta and potatoes are tender. Stir in butter.


FROM THE TEST KITCHEN
SERVING TIP:


Top with fresh basil leaves and cracked black pepper.
NUTRITION FACTS (Rosemary and Ravioli Chicken Soup)

Per serving: 362 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 112 mg chol. , 1326 mg sodium , 38 g carb. , 4 g fiber , 6 g sugar , 25 g pro.

Posted by: AT 12:19 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, October 25 2017

Saute, sear, or stir-fry your way to an amazing chicken dinner with the help of your trusty skillet. Seasonal holiday meals ingredients and time-saving techniques are the secrets to these fast and fabulous chicken skillet dinners delivered.

INGREDIENTS

4 - skinless, boneless chicken breast halves (about 4 ounces each)
1/2 - cup ground almonds*
3 - tablespoons all-purpose flour
1/4 - 1/2 - teaspoon salt
1 - lightly beaten egg
2 - tablespoons milk
3 - tablespoons olive oil
1 - clove garlic, minced
3 - 8 ounce packages fresh mushrooms, sliced
1/2 - medium poblano chile pepper, seeded and chopped**
1/3 - cup tequila
1/2 - cup reduced-sodium chicken broth
2 - tablespoons sliced green onion
1 - teaspoon snipped fresh thyme or oregano
1/2 - teaspoon cracked green, tri-colored, or black peppercorns
2 - tablespoons butter
Hot cooked rice (optional)


DIRECTIONS

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. In shallow bowl combine ground nuts, flour, and salt. In another shallow bowl combine egg and milk.


In an extra large skillet heat 1 tablespoon of the oil over medium-high heat. Add garlic; cook 30 seconds. Add mushrooms and poblano chile pepper. Cook and stir for 5 to 7 minutes or until tender. Remove mushroom mixture from skillet; set aside. Wipe skillet clean.
In the same skillet heat remaining 2 tablespoons of the oil over medium-high heat. Dip chicken into egg mixture and then into nut mixture to coat. Cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a platter; cover and keep warm.


For sauce, remove skillet from heat. Add the tequila to the hot skillet, stirring to loosen any brown bits. Return skillet to heat. Add broth, green onion, and thyme. Stir in mushroom mixture and cracked pepper. Add butter, 1 tablespoon at a time, stirring until butter melts after each addition. Cook for 3 to 5 minutes more or until sauce slightly thickens. Serve chicken with sauce and, if desired, the cooked rice.


FROM THE TEST KITCHEN
*
To grind nuts, place whole blanched or unblanched almonds in a food processor or blender. Cover and process until finely ground. Do not over-process or the nuts will turn to nut butter.
**
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


NUTRITION FACTS (Pounded Almond Chicken with Mushroom-Tequila Sauce)

Per serving: 469 kcal , 27 g fat (7 g sat. fat , 4 g polyunsaturated fat , 14 g monounsaturated fat ), 135 mg chol. , 428 mg sodium , 14 g carb. , 4 g fiber , 5 g sugar , 35 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 24 2017

High in vitamin A and golden in color, butternut squash is the perfect addition to any beef dinner, but especially this slow cooker easy meal. Pair the rustic veggie with fire-roasted tomatoes and polenta for a fun Southern take.

What can cut time in the kitchen, make great use of budget-friendly ingredients, and reduce kitchen mess? One appliance: a slow cooker. We have slow cooker recipes (aka crock pot recipes) for every meal. Start by choosing a slow cooker recipe. Not sure what you want? Answer a few simple questions in our slow cooker recipe finder app, and you'll get a customized list of recipes. We collected our favorite slow cooker recipes to make weeknight cooking a breeze with ideas for sandwiches, wraps, and, of course, soups and stews. We also assembled more than a dozen slow cooker recipes for pot roast with flavors from all over the world. The slow cooker makes easy work for party prep. Try any of our fun slow cooker appetizers with ideas for dips, fondues, meatballs, and even snack mixes that can be made in the slow cooker. Beverages are another great party recipe that can be served warm from the slow cooker. We have recipes for family-friendly hot cocoas and adults-only warm cocktails.
 

Posted by: AT 11:00 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 21 2017

Soft biscuits topped with coarse sugar bathe in juicy blueberry-blackberry sauce. As you might guess, this slow cooker meals cobbler tastes even better when topped with vanilla ice cream.

INGREDIENTS

1 - pound fresh blueberries
1 - pound fresh blackberries
3/4 - cup sugar
3/4 - cup water
1/4 - cup quick-cooking tapioca
3/4 - cup all-purpose flour
1/2 - cup cornmeal
2 - tablespoons sugar
1 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg, lightly beaten
1/3 - cup milk
3 - tablespoons butter, melted
1 - teaspoon lemon zest
1 - tablespoon coarse sugar or granulated sugar
Vanilla ice cream, whipped cream, half-and-half or light cream (optional)


DIRECTIONS

In a 4-quart slow cooker combine the first five ingredients (through tapioca). Cover and cook on high for 1 hour.
For cobbler topping, in a medium bowl stir together the next five ingredients (through salt). In a small bowl combine egg, milk, melted butter, and lemon zest; add to dry ingredients. Stir just until moistened.


Stir berry mixture (important to stir here to fully incorporate the tapioca). Drop cobbler topping by tablespoons into 6 mounds on top of the hot berry mixture spacing mounds evenly. Sprinkle mounds with coarse sugar. Cover and cook about 45 minutes more or until a wooden toothpick inserted in the center of topping comes out clean. Turn off cooker. If possible remove liner from cooker. Let stand, uncovered, about 45 minutes to cool slightly before serving. If desired, serve warm cobbler with ice cream.

FROM THE TEST KITCHEN
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 FACTS (Double-Berry Cobbler)

Per serving: 401 kcal , 8 g fat (4 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 47 mg chol. , 246 mg sodium , 80 g carb. , 8 g fiber , 44 g sugar , 6 g pro.

Posted by: AT 11:52 am   |  Permalink   |  0 Comments  |  Email
Friday, October 20 2017

Is it even summer if you don't have pounds and pounds of extra zucchini? This hearty lasagna casserole will help you use up some of your summer veggie bumper crop in the most delicious way by layering roasted zucchini with noodles and fresh tomato slices. And don't forget the creamy Alfredo sauce!

INGREDIENTS

1 1/2 - pounds zucchini, cut into 1/4-inch-thick slices (4 medium)
2 - tablespoons olive oil
3 - cloves garlic, minced
3/4 - teaspoon kosher salt or 1/4 teaspoon salt
2 - tablespoons snipped fresh rosemary
1 - pound bulk Italian sausage
1 - 15 ounce jar roasted garlic Alfredo pasta sauce
1 - cup milk
3/4 - cup finely shredded Parmesan cheese (3 ounces)
1 - 9 ounce package no-boil lasagna noodles
6 - roma tomatoes, cut into 1/4-inch-thick slices
8- ounces small fresh mozzarella balls (bocconcini)
Nonstick cooking spray
Small arugula leaves (optional)
Toasted pine nuts (optional)


DIRECTIONS

Preheat oven to 425 degrees F. In a very large bowl combine zucchini, oil, garlic, salt, and 1 tablespoon of the rosemary; toss to combine. Spread mixture evenly in a roasting pan. Roast about 14 minutes or just until tender, stirring occasionally; set aside.


Reduce oven temperature to 375 degrees F. In a large skillet cook sausage over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. In a large bowl stir together pasta sauce, milk, 1/2 cup of the Parmesan cheese, and the remaining 1 tablespoon rosemary; set aside.


To assemble, spread 1/2 cup of the pasta sauce mixture into the bottom of a 3-quart rectangular baking dish. Arrange four of the noodles on top of the sauce, overlapping as needed. Arrange one-third of the roasted zucchini mixture, one third of the cooked sausage, and one third of the tomato slices on top of noodles in dish. Spoon 1/2 cup of the pasta sauce mixture over the tomatoes; top with one-fourth of the mozzarella cheese. Repeat layers twice. Add remaining lasagna noodles; carefully spoon remaining pasta sauce mixture over noodles, being sure to cover all the noodles. Add remaining mozzarella cheese and remaining 1/4 cup Parmesan cheese.


Coat foil with cooking spray; cover baking dish with foil. Bake for 45 minutes. Uncover; bake about 10 more minutes or until top begins to brown. Let stand for 15 minutes before serving. If desired, garnish with arugula and/or pine nuts.
FROM THE TEST KITCHEN


TIP:
To tote this casserole to a potluck, prepare and bake as directed. Cover tightly with foil. Tote to destination in an insulated casserole carrier with heating packs. Serve within 2 hours. Or tote tightly covered unbaked lasagna in a cooler with cold packs to destination. After arriving, bake and serve as directed.


MAKE-AHEAD DIRECTIONS:
Prepare as directed through Step 3, except do not preheat oven. Cover lasagna with plastic wrap. Chill for up to 24 hours. To serve, preheat oven to 375 degrees F. Remove plastic wrap; cover with foil as directed. Bake for 50 to 60 minutes or until edges are bubbly. Uncover; bake about 10 minutes more or until top begins to brown. Continue as directed.


NUTRITION FACTS (Roasted Zucchini Lasagna)

Per serving: 392 kcal , 26 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 95 mg chol. , 805 mg sodium , 22 g carb. , 2 g fiber , 4 g sugar , 17 g pro.

Posted by: AT 11:37 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 19 2017

Make sure you prep your game-day meals party with all the necessary snacks to satisfy your fan friends! Everyone will agree that these dips deserve a trophy, even if they might not agree on who should win the game.

INGREDIENTS

Nonstick cooking spray
1 - cup frozen whole kernel corn, thawed
1 - cup chopped red sweet pepper
2 - teaspoons olive oil
1 - cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
1 - cup shredded Monterey Jack cheese with jalapeno chile peppers (4 ounces)
1/3 - cup mayonnaise
1/4 - cup sour cream
1/4 - cup sliced green onions (2)
1/4 - teaspoon freshly ground black pepper
Broken tostada shells, toasted baguette-style French bread slices, and/or crackers


DIRECTIONS

Preheat oven to 425 degrees F. Lightly coat a 1-quart quiche dish or shallow baking dish with cooking spray; set aside. In a shallow baking pan combine corn and sweet pepper. Drizzle with olive oil; toss to coat. Roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.


Meanwhile, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, green onions, and black pepper. Stir in roasted vegetables. Transfer mixture to prepared dish. (To serve today, omit Step 3 and continue as directed in Step 4.)
Cover with plastic wrap; chill for up to 24 hours.


Preheat oven to 375 degrees F. If chilled, remove plastic wrap. Bake about 20 minutes or until bubbly around edges. Serve with toasted broken tostada shells, baguette slices and/or crackers.


NUTRITION FACTS (Roasted Corn and Crab Dip)

Per serving: 151 kcal , 12 g fat (4 g sat. fat , 3 g polyunsaturated fat , 2 g monounsaturated fat ), 29 mg chol. , 180 mg sodium , 5 g carb. , 1 g fiber , 1 g sugar , 7 g pro.

Posted by: AT 11:38 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 18 2017

This easy slow cooker corn chowder dinner is perfect for a cozy night in. Pair a bowl of warm corn chowder soup with a green salad and a dinner roll to round out the meal.

INGREDIENTS

1 - tablespoon vegetable oil
1 - cup finely chopped carrots (2 medium)
1/2 - cup finely chopped celery (1 stalk)
1/3 - cup finely chopped onion (1 small)
3 - cups peeled and cubed russet potatoes (about 1 pound)
3 - cups reduced-sodium chicken broth
1 - bay leaf
3/4 - teaspoon salt
3/4 - teaspoon dried thyme, crushed
1/8 - teaspoon paprika
4 - cups frozen whole kernel corn
2 - cups milk
3 - tablespoons cornstarch
2 - tablespoons dry white wine
1 - tablespoon snipped fresh thyme
4 - slices bacon, crisp-cooked, drained, and crumbled
Cracked black pepper


DIRECTIONS

In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.


In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.


NUTRITION FACTS (Slow Cooker Corn Chowder)

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 17 2017

It can be a roasted turkey dinner or a full course ham dinner, having Thanksgiving dinner delivered to your doorstep can be the best way to spend your time with your loved ones. May be you want to enjoy time with  cooking a little bit at your kitchen, but you don’t want to take it as a stressful dinner night which you do everything alone. Whatever the reason it can be; Thanksgiving meal delivered by Send a Meal will be the best idea for you to celebrate your thanksgiving day with family and friends.

While thanksgiving is really exciting and entertaining together with the holiday you receive to enjoy with your family, thanksgiving meal plays a major role in the celebration. Even if you look for a single turkey for your thanksgiving meal then that can be easily arrange with Send a Meal as they offer different thanksgiving meal delivery options.

Enjoy Thanksgiving Dinner Delivered to Your Door with Send a Meal
Below are some ideas which you can add for your thanksgiving dinner table. With such finger licking good food you will sure enjoy awesome and delicious meal together with your family. And don’t forget to thank those who inspired you with such a meal as a thanksgiving gift. You can easily send Thanksgiving gift to your loved ones using the meal delivery options of Send a Meal!

Posted by: AT 10:21 am   |  Permalink   |  0 Comments  |  Email
Monday, October 16 2017

INGREDIENTS

1 - 1 pound fresh or frozen skinless salmon fillet
2 - tablespoons olive oil
1 1/2 - teaspoons dried oregano, crushed
1/4 - teaspoon salt
1/8 - teaspoon black pepper
2 - cups grape or cherry tomatoes, halved
2 - cups broccoli florets
2 - cloves garlic, minced
1 - lemon
2 - tablespoons snipped fresh basil
1 - tablespoon snipped fresh parsley
1 - tablespoon honey 


DIRECTIONS

Thaw salmon, if frozen. Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with parchment paper. Rinse salmon; pat dry. Place salmon in prepared pan. Drizzle with 1 Tbsp. of the oil and sprinkle with 3/4 tsp. of the oregano, the salt, and pepper.


In a medium bowl combine tomatoes, broccoli, garlic, and remaining 1 tbsp. oil and 3/4 tsp. oregano. Sprinkle lightly with additional salt and pepper; toss to coat. Place in pan with salmon. Roast 15 to 18 minutes or just until salmon flakes.


Meanwhile, remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon. In a small bowl combine lemon zest and juice and remaining ingredients. Spoon over salmon and vegetables before serving.


NUTRITION FACTS (Roasted Salmon with Broccoli and Tomatoes)

Per serving: 276 kcal , 14 g fat (2 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 62 mg chol. , 362 mg sodium , 13 g carb. , 3 g fiber , 8 g sugar , 25 g pro.

Posted by: AT 11:42 am   |  Permalink   |  0 Comments  |  Email
Friday, October 13 2017

Grocery stores may put the canned pumpkin next to the piecrusts, but we say this handy ingredient goes way beyond pumpkin pie. Sink your fork (or spoon, or even your fingers) into these fresh ideas for bringing canned pumpkin into the kitchen for your Thanksgiving dinner.

INGREDIENTS

20 - fresh or frozen jumbo shrimp in shells
1 - cup canned pumpkin
1/2 - cup crumbled goat cheese, at room temperature (2 ounces)
1 - tablespoon lemon juice
1 - tablespoon honey
1 - cup arugula
1/2 - cup finely chopped red onion
1/2 - cup toasted pumpkin seeds*
1/4 - cup bottled Italian vinaigrette salad dressing
20 - 3/4-inch-thick slices baguette-style French bread
2 - tablespoons olive oil
2 - ounces Parmesan cheese, shaved (optional)


DIRECTIONS

Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.


Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.


Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.


Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.


FROM THE TEST KITCHEN
*TEST KITCHEN TIP:
To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.


NUTRITION FACTS (Pumpkin-Shrimp Bruschetta)

Per serving: 116 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 37 mg chol. , 156 mg sodium , 10 g carb. , 1 g fiber , 2 g sugar , 8 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 12 2017

These fuss-free soup delivered are filled with good-for-you veggies, fresh fish, hearty beef, and more. Nothing beats the winter chill like a steaming bowl of soup or beef stew. And don't stress if you're short on time—we have plenty of quick soup delivery that will help you get dinner on the table fast.

INGREDIENTS

3 - cups peeled, diced butternut squash (about 1 small squash)
2 - cups thinly sliced carrots (4 medium)
3/4 - cup thinly sliced leek or chopped onion
1 - tablespoon butter or margarine
2 - 14 1/2 ounce cans reduced-sodium chicken broth
1/4 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
1/4 - cup half-and-half or light cream
Creme fraiche or dairy sour cream (optional)
Toasted pumpkin seeds (pepitas) (optional)
Fresh tarragon sprigs (optional)


DIRECTIONS

In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.


Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme fraiche, pumpkin seeds, and/or fresh tarragon.


NUTRITION FACTS (Butternut Squash and Carrot Soup)

Per serving: 82 kcal , 3 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 9 mg chol. , 364 mg sodium , 12 g carb. , 2 g fiber , 4 g sugar , 3 g pro.

Posted by: AT 12:39 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, October 11 2017

Try one of our slow cooker chicken meals for dinner tonight. Each recipe features bold flavor and delicious chicken -- and you don't have to spend all day in the kitchen. With zesty chicken chili, hot and spicy chicken wings, and more, the perfect dinner is here to dazzle your chicken-loving crowd.

INGREDIENTS

Nonstick cooking spray
2 - 2 1/2 - pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skin removed
2 - cups sliced yellow onions (2 large)
3 - bay leaves
4 - cloves garlic, minced
1 1/2 - pounds sweet potatoes, peeled and quartered
1 - cup unsweetened light coconut milk
2 - tablespoons reduced-sodium soy sauce
2 - tablespoons rice vinegar
1/4 - teaspoon cayenne pepper
2 - tablespoons cold water
1 - tablespoon cornstarch
Snipped fresh chives
Cracked black pepper


DIRECTIONS

Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until brown. Set aside.


In a 4-quart slow cooker combine onions, bay leaves, and garlic. Add sweet potatoes. Top with chicken. In a medium bowl combine coconut milk, soy sauce, vinegar, and cayenne pepper. Pour mixture over chicken.


Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 hours or until chicken and sweet potatoes are tender.


To serve, remove chicken with a slotted spoon; cover and keep warm. Transfer sweet potatoes to a medium bowl; mash slightly with a potato masher. Cover and keep warm.


For sauce, remove and discard bay leaves from onion mixture. In a medium saucepan stir together the cold water and cornstarch until smooth. Stir in onion mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken with mashed sweet potatoes and sauce. Garnish with chives and black pepper.


NUTRITION FACTS (Philippine Chicken Adobo with Smashed Sweet Potatoes)

Per serving: 284 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 61 mg chol. , 321 mg sodium , 32 g carb. , 4 g fiber , 8 g sugar , 23 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 10 2017

INGREDIENTS

1 - 3.2 ounce microwave popcorn (about 6 cups)
1/2 - cup (1 stick) butter
3/4 - cup firmly packed brown sugar
1/3 - cup light corn syrup
1 - cup candy-coated chocolate pieces or sunflower seeds
Nonstick cooking spray


DIRECTIONS

Microwave popcorn according to package directions. Line a rimmed baking pan with nonstick foil. Spread popcorn onto foil-lined pan.
Melt butter in a small saucepan over medium heat. Add sugar and corn syrup. Increase heat to high and bring to a boil, stirring constantly. Boil until sugar dissolves, about 2 minutes. Cool 4 minutes.


Pour sugar mixture over popcorn on baking pan. Coat a spatula with nonstick cooking spray. Push hot mixture into center of baking pan, folding over to combine. Coat your hands with nonstick cooking spray and sprinkle popcorn mixture with candies or seeds. Using your hands, quickly combine ingredients and shape into firmly packed 2-inch balls. Cool completely. Wrap each ball in plastic wrap, or keep covered until ready to serve.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, October 09 2017

INGREDIENTS

1 - 12 ounce sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
1 - tablespoon olive oil
1/2 - teaspoon chili powder
1/2 - teaspoon cinnamon
1/2 - teaspoon sugar
8 - ounces dried rigatoni
1/3 - cup peanut butter
1 - 3 ounce package cream cheese, cut up
2 - teaspoons Asian chili sauce (such as Sriracha sauce)
1 - tablespoon soy sauce
6 - green onions, thinly sliced


DIRECTIONS

Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in a bowl. Toss with the 1 tablespoon olive oil, the chili powder, cinnamon, and sugar. Spread in prepared pan; bake for 20 minutes or until tender.


Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.


In a saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If the mixture is too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining green onion slices.


NUTRITION FACTS (Spicy Pasta with Sweet Potatoes)

Per serving: 537 kcal , 24 g fat (7 g sat. fat , 4 g polyunsaturated fat , 10 g monounsaturated fat ), 23 mg chol. , 507 mg sodium , 68 g carb. , 7 g fiber , 9 g sugar , 16 g pro.

Posted by: AT 11:53 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 08 2017

The workdayis busy enough without having to cook up dinner when you get home. With a little preplanning, you can stock your freezer with family dinners, easy sauces and sides, plus quick dessert toppings and breakfast options.  Your next easy meal is just a quick thaw away.

INGREDIENTS

2 - tablespoons butter
1 - cup pearl onions, peeled and halved
1 - small fennel bulb, trimmed, cored, and finely chopped
1 - cup baby green beans, trimmed and cut into 1-inch pieces
1 - cup baby or small carrots, trimmed and thinly sliced
2 - 14 1/2 ounce cans vegetable or chicken broth or 3 cups homemade vegetable broth
1 - 14 1/2 ounce can petite diced tomatoes, undrained
1 - cup dry white wine, vegetable broth, or chicken broth
2 - teaspoons dried herbes de Provence, crushed
1 - cup shelled fresh peas or frozen peas
Salt
Ground black pepper


DIRECTIONS

In a Dutch oven heat butter over medium heat until melted. Add pearl onions and fennel; cook for 3 to 4 minutes or until fragrant and translucent, stirring occasionally. Add green beans and carrots; cook for 3 minutes, stirring frequently.


Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Stir in peas. Simmer, covered, about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.


Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.


FROM THE TEST KITCHEN
If desired, add one 15-ounce can garbanzo beans or cannellini beans (white kidney beans), rinsed and drained, after thawing soup. Heat through.


*TIP:
If you prefer, cool soup slightly and transfer to an airtight storage container. Cover and chill for up to 3 days. To serve, transfer to a large saucepan and heat as directed.


NUTRITION FACTS (French Soup)

Per serving: 142 kcal , 4 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 10 mg chol. , 886 mg sodium , 17 g carb. , 4 g fiber , 7 g sugar , 3 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 07 2017

Give your guests the gift of healthy Thanksgiving food this year. Our Thanksgiving dinner menu is full of the classics—stuffing, green beans, and thaksgiving turkey—and it's also low in calories, sodium, and fat.

INGREDIENTS

1 - 3 pound turkey breast half with bone
1 - tablespoon olive oil or vegetable oil
1 - clove garlic, minced
1/4 - teaspoon salt
1/2 - cup hazelnuts (filberts)
1/2 - teaspoon ground coriander
1/4 - teaspoon coarsely ground black pepper
1/8 - teaspoon ground cinnamon
1/4 - cup orange marmalade


Oranges, halved (optional)
Kumquats (optional)
Fresh bay leaves (optional)
DIRECTIONS

Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.


Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.


Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven.
Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings.


Nutrition Facts (Hazelnut-Crusted Thanksgiving Turkey Breast)
Per serving: 260 kcal cal., 8 g fat (1 g sat. fat, 88 mg chol., 58 mg sodium, 9 g carb., 1 g fiber, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Friday, October 06 2017

Your favorite comfort food dish gets reinvented with this dinner cooked in a single skillet and features four different types of cheese. After cooking, freeze in batches to enjoy later.

INGREDIENTS

Nonstick cooking spray
8 - ounces extra-lean ground beef (93% lean)*
3/4 - cup chopped green, red, or yellow sweet pepper
1/2 - cup chopped onion
2 - cloves garlic, minced
1 - 23 1/2 ounce jar light traditional-flavored pasta sauce, such as Prego Heart Smart
1 - cup water
2 - cups packaged sliced fresh mushrooms
3 - cups dried wide egg noodles
1/2 - cup light ricotta cheese
2 - tablespoons grated Parmesan or Romano cheese
1/2 - teaspoon dried Italian seasoning, crushed
1/2 - cup shredded part-skim mozzarella cheese (2 oz.)


DIRECTIONS

Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium heat. Cook beef, sweet pepper, onion, and garlic until meat is browned; stirring to break up meat as it cooks. Drain off any fat. Stir in pasta sauce and water. Bring to boiling. Add mushrooms and uncooked noodles; stir to separate noodles. Return to boiling; reduce heat. Cover and gently boil about 10 minutes or until pasta is tender, stirring occasionally.


Meanwhile, in a bowl stir together ricotta, Parmesan, and Italian seasoning. Drop cheese mixture by spoonfuls into 10 small mounds (about 1 tablespoon each) on top pasta mixture in skillet. Sprinkle each mound with mozzarella. Reduce heat to low. Cook, covered, 4 to 5 minutes or until cheese mixture is heated and mozzarella is melted. Serve immediately.


FROM THE TEST KITCHEN
*TIP


Ground turkey breast and ground chicken breast are great alternatives to extra-lean ground beef.
Nutrition Facts (Skillet Lasagna)


Per serving: 315 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 61 mg chol., 556 mg sodium, 37 g carb., 4 g fiber, 15 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 05 2017

If you can't take a beach vacation when the weather turns chilly, dive into this Caribbean dinner, which will have you imagining white sand and waves in no time. Sweet mango and golden raisins temper the spice of habanero pepper in this delicious chili.

INGREDIENTS

1 - tablespoon olive oil
1 - pound ground pork
1 - pound lean ground beef
2 - cups chopped white onion, 2 medium
8 - cloves garlic, minced
1 - fresh habanero pepper, seeded and finely chopped (optional)
1 - tablespoon chili powder
1/2 - teaspoon ground allspice
1 - 14 1/2 ounce can petite diced tomatoes
1/2 - cup orange juice
2 1/2 - cups water
3 - 15 ounce can black beans, rinsed and drained
1/2 - cup golden raisins
2 - cups chopped mango
1/4 - cup chopped fresh cilantro
3/4 - teaspoon salt
1/4 - teaspoon black pepper


DIRECTIONS

In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add the pork and beef; cook breaking into smaller pieces with a wooden spoon, until no longer pink. Drain fat. Stir in the onion, garlic and habanero, if desired; cook and stir until onion is tender, about 5 minutes. Stir in the chili powder and allspice; cook 1 minute. Stir in the undrained tomatoes, orange juice and 2 1/2 cups water. Bring to a boil, reduce heat to medium-low. Simmer, covered, for 10 minutes. Stir in the beans and raisins. Simmer, covered for 10 minutes more.

Remove from the heat and stir in the mango, cilantro, salt, and pepper.


Nutrition Facts (Caribbean Chili with Black Beans)


Per serving: 434 kcal cal., 16 g fat (6 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 78 mg chol., 836 mg sodium, 45 g carb., 10 g fiber, 16 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 04 2017

Vegetable noodles can do anything pasta can do and veggie noodle dinner pack more nutrition into typically starch-filled dishes. Easy to make and easy to eat, spiralized veggies work well in traditional pasta dishes, casseroles, and lasagnas, where pasta noodles normally rule. Skip the box of spaghetti and grab your spiralizer or veggie peeler instead.

INGREDIENTS

1 - 3 pound spaghetti squash
1/2 - cup water
1/2 - cup orange juice
3/4 - cup dried tart cherries
2 - tablespoons butter
1/4 - cup chopped walnuts
1/4 - cup snipped fresh Italian (flat-leaf) parsley
1/2 - teaspoon salt
1/8 - teaspoon ground black pepper


DIRECTIONS

Halve squash lengthwise; discard seeds. Place one squash half, cut side down, in microwave-safe baking dish with 1/4 cup water. Cover with plastic wrap, turning back a corner of wrap to allow steam to escape. Micro-cook, covered, on high (100 percent power) for 20 to 22 minutes or until tender, turning once. Keep warm. Replace water; repeat with remaining squash.
Using a fork, scrape stringy squash pulp from shells into a serving bowl.


In saucepan bring orange juice to boiling. Remove from heat. Add cherries; let stand 10 minutes. In skillet cook nuts in hot butter over medium heat 2 to 3 minutes or until toasted, stirring occasionally.


Add cherries and juice, toasted walnuts, parsley, salt, and pepper to squash pulp. Toss to coat. Serve warm. Makes 8 (about 2/3-cup) servings.
FROM THE TEST KITCHEN


Two hours ahead, micro-cook spaghetti squash; scrape cooked spaghetti squash into a large bowl. Cover and refrigerate squash. Thirty minutes ahead, warm cooked squash in microwave, covered and vented, 3 to 4 minutes, gently stirring twice. Finish recipe as directed in Step 3.
*
To bake squash in oven, preheat oven to 350 degree F. Omit water. Place squash halves, cut sides down, in a shallow baking pan. Bake for 75 to 80 minutes or until tender. Continue as directed in Step 2.


TEST KITCHEN TIP:
Use a fork to remove the shredded pulp of cooked squash. The cooked squash can be cooled first; otherwise protect your hands with oven mitts.
Nutrition Facts (Jeweled Spaghetti Squash)
Per serving: 135 kcal cal., 6 g fat (2 g sat. fat, 2 g polyunsaturated fat, 1 g monounsatured fat), 8 mg chol., 190 mg sodium, 20 g carb., 1 g fiber, 8 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 03 2017

Cinnamon rolls aren't just for breakfast. These homemade cinnamon roll https://sendameal.com/desserts are inspired by the go-to breakfast bread and just as rich. These ready-for-icing sweets—including cinnamon bars and cinnamon roll cupcakes—are sure to be a hit.

INGREDIENTS

Nonstick cooking spray
1 - cup caramel apple dip
1/2 - cup finely chopped Granny Smith apple
1 - 12.4 ounce package (8) refrigerated cinnamon rolls with icing
32 - 4-inch lollipop sticks or wooden pop sticks*


DIRECTIONS

Preheat oven to 350 degrees F. Coat 1 3/4-inch muffin cups with nonstick cooking spray.


In a small bowl combine caramel dip and apple. Spoon a rounded teaspoon caramel mixture into each muffin cup.


Separate dough into 8 rolls (set icing aside). Cut rolls into quarters. Place one piece of dough on top of caramel mixture in each muffin cup. Bake 10 minutes or until golden brown. Cool in pan 3 to 5 minutes. Use a table knife or thin metal spatula to remove from pan and place onto parchment paper (spoon any caramel left in pan over baked bites). Insert a lollipop stick into each bite. Drizzle with icing. Serve warm.


FROM THE TEST KITCHEN


PRESENTATION IDEA
To serve pops standing upright in a jar filled with dry beans or candies, wooden pop sticks will work better to hold the cinnamon roll bites without spinning.


Nutrition Facts (Caramel Apple Cinnamon Roll Bites)
Per serving: 71 kcal cal., 3 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 1 mg chol., 104 mg sodium, 11 g carb., 0 g fiber, 7 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, October 02 2017

Chicken is our all-time favorite blank canvas for dinner. Healthy chicken meals check all the boxes: affordable, low in fat, and high in protein. The only thing that could make the MVP better is if it cooked itself. Enter the slow cooker! We have plenty of healthy slow cooker meals, including soups, stews, rice, and pasta dishes that practically prepare dinners themselves.

INGREDIENTS

1 - pound skinless, boneless chicken thighs, cut into 1-inch pieces
3 - cups reduced-sodium chicken broth
1 - pound tiny new yellow or red potatoes, scrubbed and quartered
3/4 - cup sliced spring onions, ramps, or green onions (white parts)
1 - carrot, sliced 1/4-inch thick
3 - cloves garlic, minced
1/4 - teaspoon salt
1/2 - cup half-and-half
3 - tablespoons all-purpose flour
1 - cup fresh English peas, shelled, or frozen peas
1 - ounce crumbled goat cheese (chevre), (optional)
1 - teaspoon snipped fresh thyme
1 - recipe Caramelized Shallots (optional)


DIRECTIONS

Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).


Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.


If using low, turn cooker to high. In a small bowl whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more or until thickened. If desired, top servings with additional crumbled goat cheese and Caramelized Shallots.


Caramelized Shallots
INGREDIENTS

2 - tablespoons butter
1 - cup thinly sliced shallots or onions


DIRECTIONS

 In a medium skillet cook shallots in hot butter over medium heat until golden brown, 7 to 10 minutes.
Nutrition Facts (New Potato Chicken Soup)


Per serving: 223 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 79 mg chol., 477 mg sodium, 22 g carb., 4 g fiber, 4 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:38 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 28 2017

Impress guests with this showstopping shrimp ceviche featuring Mexico's bounty of fresh fruits and vegetables. Low-fat, high-protein shrimp is drenched in a citrus marinade, then sprinkled onto tostada shells along with fennel, red onion, grapefruit, orange, and avocado.

INGREDIENTS

1 - pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise
4 - cups water
Salt
1/4 - cup orange juice
1/4 - cup lime juice
1 - bulb fennel, cut into julienne strips
1/4 - cup finely chopped red onion
1 - ruby red grapefruit, peeled, sectioned, and chopped
1 - medium orange, peeled, sectioned, and chopped
2 - tablespoons fresh snipped fennel fronds or fresh tarragon leaves
1 - fresh red Anaheim chile pepper, seeded and finely chopped*
2 - avocados, halved, seeded, and peeled
Bottled hot pepper sauce, such as Cholula® Hot Sauce
6 - tostada shells**
4 - cups shredded iceberg lettuce
1/3 - cup pumpkin seeds (pepitas), toasted


DIRECTIONS

Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice.


Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving.


In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce.
To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.


FROM THE TEST KITCHEN
*
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.
**
Toast tostada shells, if necessary.
Nutrition Facts (Shrimp Ceviche Tostada with Fennel and Grapefruit)
Per serving: 316 kcal cal., 17 g fat (3 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 95 mg chol., 739 mg sodium, 28 g carb., 8 g fiber, 8 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email
Wednesday, September 27 2017

We've taken your favorite comfort food gifts and given them a twist. They're still as delicious as you remember, but each takes less than an hour to make and is good for you, too!

INGREDIENTS

6 - ounces large elbow macaroni
1 - pound carrots, peeled
2 - tablespoons olive oil
1 1/4 - pounds uncooked ground turkey
1 - large onion, chopped (1 cup)
6 - cloves garlic, minced
1 - teaspoon smoked paprika
1/2  - teaspoon kosher salt
1/4 - teaspoon cayenne pepper (optional)
2 - 8 ounce cans tomato sauce
1 - cup water
1/2 - cup coarsely chopped pitted dried plums (prunes)
Sour cream
Parsley
DIRECTIONS

Cook pasta according to package directions; drain and set aside. Meanwhile, use a vegetable peeler to peel long ribbons of the carrots, chopping any carrots that become too small to peel. Heat 1 tablespoon oil in a very large skillet over medium-high heat. Add turkey and cook until no longer pink, stirring to break up turkey as it cooks. Remove turkey from skillet and set aside. Add remaining oil to skillet. Add carrots, onion, garlic, paprika, salt, and cayenne pepper, if using. Cook and stir until carrots are just tender, about 4 minutes.
Add cooked pasta, turkey, tomato sauce, water, and prunes; cook and stir over medium heat until combined and heated through. Serve with sour cream and parsley.


FROM THE TEST KITCHEN
ADDITIONAL TOPPERS:


Top with sour cream, parsley, and additional smoked paprika.
Nutrition Facts (Turkey-Carrot Goulash)


Per serving: 402 kcal cal., 17 g fat (4 g sat. fat, 4 g polyunsaturated fat, 8 g monounsatured fat), 74 mg chol., 668 mg sodium, 42 g carb., 5 g fiber, 14 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 26 2017

Not a fan of cabbage? You can make this same pork skillet with thinly shaved Brussels sprouts instead.

INGREDIENTS

1 - medium red onion, thinly sliced
1/4 - cup apple cider vinegar
Salt
3 - tablespoons olive oil
8 - 2-oz. pork cutlets pieces, pounded 1/4-inch thick*
Black Pepper
4 - cups shredded red cabbage (about 1 pound)
1/2 - cup roasted and salted pepitas
DIRECTIONS

Place onion in a small bowl with 1 Tbsp. vinegar and 1/2 tsp. salt; stir well.
In a 12-inch skillet heat 1 Tbsp. of the olive oil over medium-high. Season pork with salt and black pepper. Add half the pork to skillet. Cook 2 to 3 minutes each side or until golden brown. Transfer to a plate; keep warm. Repeat with remaining pork.


Add cabbage and remaining 2 Tbsp. of the olive oil to skillet. Heat over medium 10 minutes or until wilted. Add onion mixture to cabbage along with remaining vinegar and the pepitas; toss to coat. Serve with pork.
FROM THE TEST KITCHEN


*
If you can't find pork cutlets, cut 2 8-ounce boneless pork loin chops in half crosswise. Place each piece between plastic wrap and, using a meat mallet, pound the pork to 1/4-inch thickness. Cut each pounded piece in half crosswise (you should have 8 pieces total).
Nutrition Facts (Pork and Red Cabbage Skillet)


Per serving: 425 kcal cal., 28 g fat (5 g sat. fat, 7 g polyunsaturated fat, 13 g monounsatured fat), 64 mg chol., 432 mg sodium, 12 g carb., 4 g fiber, 4 g sugar, 37 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 25 2017

Corn tortillas get the fall treatment in this sweet taco-pie mashup. A smooth caramel drizzle takes the apple dessert to the next level.

INGREDIENTS

1 - cup granulated sugar
4 - teaspoons ground cinnamon or apple pie spice
Vegetable oil for deep-frying
1 - 12.6 ounce package street taco corn tortillas (24 4-inch tortillas)
3 - tablespoons butter
4 - medium Granny Smith apples, peeled, cored, and sliced
2 - tablespoons packed brown sugar
5 - tablespoons water
1 - tablespoon cornstarch
Frozen whipped dessert topping, thawed
Caramel ice cream topping (optional)


DIRECTIONS

In a small bowl combine 3/4 cup granulated sugar and 3 teaspoons cinnamon; set aside.
In a heavy large saucepan or deep-fat fryer, heat about 1 1/2 inches of oil to 375 degrees F over medium heat. Use a deep-frying thermometer to monitor temperature.


Using tongs, place one tortilla in the oil for 5 seconds. Turn it over and hold in a curved shape with the tongs for 1 minute or until crisp and browned. Immediately remove from the oil, letting any excess drip off, and dip in the cinnamon-sugar to coat. Repeat with remaining tortillas and cinnamon-sugar.


In a large saucepan heat butter and remaining 1 teaspoon cinnamon over medium heat. Stir in apples, remaining 1/4 cup granulated sugar, the brown sugar, and 3 tablespoons water. Cover and cook, stirring occasionally, for 12 minutes or until softened. In a small bowl combine cornstarch and remaining 2 tablespoons water. Slowly drizzle into hot apple mixture while stirring and continue to cook until apples are tender and filling is thickened. Continue to simmer 2 minutes more. Remove from heat and let cool slightly.


Spoon filling into prepared shells and serve immediately. If desired, top with whipped topping and caramel topping, if desired.


FROM THE TEST KITCHEN


If you don't have a frying thermometer, use a little scrap of tortilla to put in the oil and make sure it's at the correct temperature.
Nutrition Facts (Apple Pie Tacos)


Per serving: 145 kcal cal., 7 g fat (2 g sat. fat, 3 g polyunsaturated fat, 1 g monounsatured fat), 4 mg chol., 16 mg sodium, 21 g carb., 2 g fiber, 13 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 24 2017

Bust out the skillet and get sizzling. This two-part Mediterranean chicken meal is fresh, healthy, and just a little bit sweet. 

INGREDIENTS

1/4 - cup bottled Italian salad dressing
2 - tablespoons balsamic vinegar
1 - tablespoon honey
1/8 - 1/4 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - pound chicken breast tenderloins
10 - ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 - cup purchased shredded carrot
1 - small tomato, seeded and chopped


DIRECTIONS

In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.


In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.


Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.


Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 23 2017

Bust out the skillet and get sizzling. This two-part Mediterranean chicken meal is fresh, healthy, and just a little bit sweet. 

INGREDIENTS

1/4 - cup bottled Italian salad dressing
2 - tablespoons balsamic vinegar
1 - tablespoon honey
1/8 - 1/4 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - pound chicken breast tenderloins
10 - ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 - cup purchased shredded carrot
1 - small tomato, seeded and chopped


DIRECTIONS

In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.


In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.


Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.


Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Friday, September 22 2017

Incredibly fast dinners do exist! We have 20-plus quick and easy dinner deliveries that require a tiny grocery list of just five ingredients or fewer (we're assuming you already have oil, salt, and pepper in your pantry). So what's for dinner tonight?

INGREDIENTS

3 - cups (6 ounces) dried mafalda (mini lasagna) noodles
12 - ounces lean ground beef or bulk pork sausage
1 - 26 ounce jar tomato-base pasta sauce
1 1/2 - cups shredded mozzarella cheese (6 ounces)
1/4 - cup grated Parmesan cheese (1 ounce)


DIRECTIONS

Cook https://sendameal.com/pasta according to package directions; drain.


Meanwhile, cook meat in a 10-inch nonstick skillet until meat is brown; drain. Set meat aside. Wipe skillet with paper towel.


Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top.


Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Makes 6 servings.


Nutrition Facts (Quick Skillet Lasagna)
Per serving: 375 kcal cal., 17 g fat (6 g sat. fat, 50 mg chol., 1046 mg sodium, 30 g carb., 2 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 21 2017

From fancy steak dinners to simple sandwiches, these hearty beef dinners are so delicious—and oh-so-easy to make, even on hectic weeknights.

INGREDIENTS

1/4 - cup light mayonnaise or salad dressing
1 1/2 - teaspoons finely chopped cornichons or whole sweet gherkins
1 - teaspoon capers, chopped
1/4 - teaspoon lemon juice
Dash freshly ground black pepper
2 - 8 ounces boneless beef top loin steaks, trimmed
2 - teaspoons prepared garlic spread or bottled minced garlic
1 - large yellow sweet pepper, cut lengthwise into 8 strips
4 - kaiser or French rolls, split and, if desired, toasted
1 - cup arugula or fresh spinach leaves


DIRECTIONS

For remoulade, in a small bowl combine the first five ingredients (through black pepper). Cover and chill until needed.
Pat steaks dry with a paper towel. Rub garlic spread over steaks; sprinkle with additional black pepper. Heat a grill pan over medium-high heat. Add steaks and sweet pepper strips (in batches if necessary); cook 8 to 12 minutes or until steaks are medium doneness (160 degrees F), turning steaks and pepper strips once. Cut steaks into 1/4-inch slices.


Spread bottoms of rolls with remoulade. Fill rolls with steak, sweet pepper, and arugula.
FROM THE TEST KITCHEN


SERVING SUGGESTION:
Accompany this hearty sandwich with crisp purchased coleslaw and baked potato chips.
Nutrition Facts (Steak Remoulade Sandwiches)


Per serving: 370 kcal cal., 11 g fat (2 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 81 mg chol., 551 mg sodium, 35 g carb., 2 g fiber, 3 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 20 2017

INGREDIENTS

3 - bunches asparagus (1 1/2 lb.), washed and trimmed
1/4 - cup olive oil
1 - lemon, (about 1 Tbsp. zest; 1/4 cup juice)
1 - tablespoon honey
1 - tablespoon caraway seeds
1/4 - teaspoon cracked black pepper
1/2 - teaspoon kosher salt
4 - 6 - ounces thinly sliced smoked salmon (lox-style)
1 - 5.3 ounce container plain whole milk Greek yogurt
1 - tablespoon capers, chopped, plus 1 Tbsp. brine
2 - tablespoons chopped fresh dill weed, plus more for garnish
6 - eggs, soft- or hard-cooked, peeled and halved
Thinly sliced red onion


DIRECTIONS

Preheat oven to 425 degrees F. Arrange asparagus in a foil-lined shallow baking pan. In a small bowl whisk together olive oil, lemon zest and juice, honey, caraway seeds, salt, and black pepper. Drizzle over asparagus; toss to coat. Scatter salmon slices on top. Roast 15 minutes; remove. Cool 5 minutes.


Meanwhile, in a small bowl stir together yogurt, capers and brine, and dill weed. Arrange egg halves over asparagus; spoon on yogurt mixture in mounds. Top with red onion slices and additional dill weed.


Nutrition Facts (Roasted Asparagus & Salmon)
Per serving: 242 kcal cal., 16 g fat (4 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 198 mg chol., 503 mg sodium, 10 g carb., 3 g fiber, 7 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 19 2017

Easy to make and even easier to eat, grain bowls will make mealtime a breeze. Our grain-based foods feature fresh, healthy ingredients for you to try. And the best part about bowls is you can't mess them up! Add an egg to your quinoa bowl, swap goat cheese for feta, or switch up the grain you're using. Our grain bowl meals will inspire you to get creative.

INGREDIENTS

1 1/4 - cups water
1/4 - teaspoon salt
2/3 - cup uncooked long grain brown rice
12 - ounces frozen large shrimp in shells, thawed
1/2 - teaspoon ground coriander
1/4 - teaspoon ground ginger
1/4 - teaspoon black pepper
1/8 - teaspoon ground nutmeg
1 - tablespoon canola oil
4 - cups coarsely shredded napa cabbage
1/2 - cup slivered onion
1/2 - cup edamame*
1 - recipe Peanut Sauce
Lime wedges, chopped peanuts, and/or crushed red pepper (optional)


DIRECTIONS

In a small saucepan bring the water and salt to boiling. Stir in rice; reduce heat. Simmer, covered, 40 minutes or until rice is tender and water is absorbed. Remove from heat. Let stand, covered, 5 minutes.


Meanwhile, peel and devein shrimp. Rinse shrimp; pat dry. In a medium bowl sprinkle shrimp with coriander, ginger, pepper, and nutmeg; toss to coat.


In a large wok or nonstick skillet heat oil over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes or until opaque. Remove shrimp; keep warm. Add cabbage and onion to wok. Cook 3 to 5 minutes or until crisp-tender, stirring frequently.


Divide cabbage mixture among bowls. Top with rice mixture, edamame, and shrimp. Drizzle with warm Peanut Sauce and, if desired, garnish with lime wedges, chopped peanuts, and/or crushed red pepper.


FROM THE TEST KITCHEN
If using frozen edamame, add to the simmering rice for the last 5 minutes.
Peanut Sauce


INGREDIENTS

1/4 - cup creamy peanut butter
3 - tablespoons water
1 - tablespoon honey
2 - teaspoons reduced-sodium soy sauce
1/8 - 1/4 - teaspoon crushed red pepper


DIRECTIONS

 In a small saucepan combine peanut butter, the water, honey, soy sauce, and crushed red pepper. Cook and stir over medium-low heat 2 to 3 minutes or until heated through. Cool slightly. If needed, stir in additional water to reach desired consistency. Serve warm.
Nutrition Facts (Shrimp and Rice Bowls)


Per serving: 365 kcal cal., 14 g fat (2 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 119 mg chol., 404 mg sodium, 38 g carb., 4 g fiber, 9 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 18 2017

Move hearty and rewarding vegetables to main-dish status with our collection of easy meatless meals. With vegetarian meals for pasta, pizza, soup, and sandwiches, these simple dinners transition from stove top to table in less than an hour.

INGREDIENTS

2 - tablespoons butter
1 - cup chopped onion
3/4 - cup chopped red sweet pepper
2 - cups chopped round red potatoes
1 - 15 ounce can black beans, rinsed and drained
1 - cup frozen corn
2 - 4 ounce cans chopped green chiles
4 - cups reduced-sodium chicken broth or vegetable broth
1 1/2 - teaspoons chili powder
1/2 - teaspoon ground cumin
1 - cup half-and-half
3 - tablespoons all-purpose flour
2 - cups shredded cheddar or Monterey Jack cheese (8 ounces)
2 - tablespoons snipped fresh cilantro
Chopped fresh tomato (optional)


DIRECTIONS

In a 4-quart Dutch oven melt butter over medium heat. Add onion and sweet pepper; cook 5 minutes or until soft, stirring occasionally. Add next seven ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender.


In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Stir in fresh cilantro. If desired, top servings with chopped tomato.
Nutrition Facts (Texas Spicy Black Bean Chowder)


Per serving: 394 kcal cal., 22 g fat (13 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 64 mg chol., 1019 mg sodium, 34 g carb., 6 g fiber, 6 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:53 pm   |  Permalink   |  0 Comments  |  Email
Saturday, September 16 2017

These healthy fall potluck meals will help keep your healthy eating plan intact whenever you're heading to a tailgate or fall party. With our collection of low-calorie potluck classics—tangy barbecue ribs, deviled eggs, and more—you're sure to find a healthy meal to share.

INGREDIENTS

3 - pounds pork loin back ribs
Salt
Ground black pepper
1/2 - cup bottled chili sauce
1/2 - cup apricot preserves
2 - tablespoons packed brown sugar
1 - 2 - chipotle chile peppers in adobo sauce, chopped*


DIRECTIONS

Preheat broiler. Cut ribs into 1- or 2-rib portions. Sprinkle lightly with salt and black pepper. Place ribs on the rack of an unheated broiler pan. Broil ribs 5 to 6 inches from the heat about 10 minutes or until brown, turning once. Transfer ribs to a 4- to 5-quart slow cooker.


In a small bowl stir together chili sauce, apricot preserves, brown sugar, and chile peppers. Pour over ribs in slow 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 ribs to a serving platter. Transfer sauce to a small bowl; skim fat from sauce. Pass sauce with ribs.


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


Nutrition Facts (Apricot Chipotle Pork Ribs)
Per serving: 314 kcal cal., 11 g fat (4 g sat. fat, 81 mg chol., 472 mg sodium, 27 g carb., 2 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 15 2017

Saute, sear, or stir-fry your way to an amazing chicken dinner with the help of your trusty skillet. Seasonal meal ingredients and time-saving techniques are the secrets to these fast and fabulous chicken meals.

INGREDIENTS

4 - small skinless, boneless chicken breast halves
Salt and pepper
8 - ounces mushrooms, halved
1 - tablespoon olive or cooking oil
1 - lemon
3 - cups fresh broccoli florets
1 - 10 ounce container refrigerated light Alfredo pasta sauce


DIRECTIONS

Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).


Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.


Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)


Per serving: 295 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 91 mg chol., 705 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 14 2017

Our healthy casserole dinners are cheesy and rich, and they all clock in under 400 calories per serving. With classic fall sides like green bean casserole and mains like baked ziti and macaroni and cheese, our dinner let you enjoy healthy casseroles throughout the season.

INGREDIENTS

1 - 2 1/4 pound head cauliflower, trimmed and broken into florets
1/4 - cup olive oil
1 - teaspoon dried basil, crushed
1/4 - teaspoon salt
1/4 - teaspoon black pepper
2 1/2 - cups fresh baby spinach
2 - cups chopped rotisserie chicken
1 - 14 1/2 ounce jar light Alfredo pasta sauce
2 - tablespoons grated Parmesan cheese
1/2 - cup panko bread crumbs


DIRECTIONS

Preheat oven to 400 degrees F. Working in batches, cover and pulse cauliflower in a food processor four to six times or until crumbly and resembles rice.


Transfer cauliflower "rice" to a 3-qt. casserole. Drizzle with 2 Tbsp. of the oil and sprinkle with basil, salt, and pepper; toss to coat. Bake 15 minutes.


Stir in spinach, chicken, and pasta sauce; sprinkle with cheese. Combine panko and remaining 2 Tbsp. oil; sprinkle over cauliflower mixture. Bake 20 to 25 minutes more or until top is brown.


Nutrition Facts (Chicken Alfredo Cauliflower Rice Bake)


Per serving: 255 kcal cal., 16 g fat (6 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 83 mg chol., 743 mg sodium, 12 g carb., 2 g fiber, 3 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 13 2017

Sure, this meal starts with cream cheese and smoked salmon, but there are no bagels in sight here. Add fresh lettuce, radishes, and capers, then serve the whole mix on flatbread for a quick and easy lunch, or even a light dinner.

INGREDIENTS

1 - 8 ounce tub cream cheese spread with chive and onion
6 - multigrain flatbread or Greek pita flatbread
3 - cups torn lettuce
8 - ounces hot smoked salmon, broken into pieces
8 - small radishes, thinly sliced
2 - tablespoons capers, rinsed and drained
Ground black pepper


DIRECTIONS

Divide cream cheese evenly among six multigrain flatbread rounds, spreading it on one side of each flatbread. Top with torn lettuce. Add salmon, radishes, and capers to each flatbread; sprinkle with pepper. Fold in half to serve.
Nutrition Facts (Smoked Salmon Flatbread)


Per serving: 284 kcal cal., 16 g fat (9 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 45 mg chol., 824 mg sodium, 21 g carb., 9 g fiber, 4 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:02 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, September 12 2017

Talk about a show-stopping sunday supper! Stew lamb shanks in a sauce of chicken broth, tequila, and wine (why not?!) for a dinner party stunner that practically falls off the bone the moment you touch it with your fork.

INGREDIENTS

2 - oranges
1 - tablespoon vegetable oil
4 - meaty lamb shanks (3 to 4 lb.)
1 - large onion, sliced and separated into rings
1 - fresh jalapeno chile pepper, seeded and finely chopped*
3 - cloves garlic, minced
1/3 - cup tequila
1 1/2 - cups chicken broth
1 - cup chopped tomato
1/2 - cup fruity red wine, such as Pinot Noir
1 1/2 - teaspoons snipped fresh rosemary
1/2 - teaspoon salt
Hot cooked polenta, rice, or pasta


DIRECTIONS

Preheat oven to 350 degrees F. Remove 1 tsp. zest and squeeze 1/2 cup juice from oranges; set aside. In a 4-qt. ovengoing Dutch oven heat oil over medium-high heat. Add lamb shanks and cook until browned on all sides. Remove from Dutch oven.


For sauce, add onion, jalapeno pepper, and garlic to drippings in Dutch oven. Cook 5 minutes or until onion is tender, stirring occasionally. Carefully add tequila. Cook 4 minutes or until nearly evaporated, stirring to scrape up any crusty brown bits.


Stir in orange zest and juice and next five ingredients (through salt). Bring to boiling. Return lamb shanks to Dutch oven. Cover and transfer to oven. Bake 2 to 2 1/2 hours or until meat is tender.


Serve lamb shanks with polenta. Skim fat from sauce; discard. Spoon sauce over shanks and polenta. If desired, sprinkle with additional orange zest and rosemary.


FROM THE TEST KITCHEN
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (Orange-Tequila Lamb Shanks)


Per serving: 579 kcal cal., 12 g fat (3 g sat. fat, 3 g polyunsaturated fat, 4 g monounsatured fat), 150 mg chol., 762 mg sodium, 45 g carb., 4 g fiber, 6 g sugar, 54 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 11 2017

Some nights, the thought of tackling dinner and a pile of dishes is just too much to bear. But don't turn to takeout. Instead, opt for a one-dish meal! These healthy one-pan chicken and veggie recipes will allow you to put a nutritious meal on the table without a lot of cleanup after.

INGREDIENTS

4 - chicken thighs (about 2 pounds total)
1 - pound fresh Brussels sprouts
1 - medium cooking apple, cored and thinly sliced
3 - tablespoons pure maple syrup
1 - teaspoon snipped fresh thyme


DIRECTIONS

Remove skin from chicken. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken to skillet. Cook about 10 minutes or until browned and crisp, turning once. Cook, partially covered, over medium heat about 15 minutes more until done, (at least 170 degrees F) turning once more. Remove chicken from skillet; keep warm.


Meanwhile, trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts and drain well. Quarter any large Brussels sprouts and halve any small ones.


Add Brussels sprouts to hot skillet. Cook, covered, for 5 minutes over medium heat. Add apples. Cook, uncovered, about 5 minutes more or until sprouts are tender and golden, stirring occasionally. Drizzle with maple syrup; toss to coat.


To serve, transfer Brussels sprouts and apples to a platter. Arrange chicken thighs on top. Sprinkle with thyme.
Nutrition Facts (Pan-Roasted Chicken with Brussels Sprouts and Apples)


Per serving: 301 kcal cal., 9 g fat (2 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 129 mg chol., 273 mg sodium, 26 g carb., 5 g fiber, 17 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:12 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 10 2017

This simple chicken dinner features pesto as a double feature: one as a marinade and one as a sauce. Pair with garden-fresh zucchini and sunny squash, then toss onto skinny angel hair pasta for a complete dinner.

INGREDIENTS

4 - bone-in chicken breast halves (about 2 1/2 pounds total)
1/2 - cup dried tomato pesto or basil pesto
2 - medium zucchini and/or yellow summer squash, trimmed and halved lengthwise
1 - tablespoon olive oil
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
Hot cooked angel hair pasta (optional)
Snipped fresh basil (optional)


DIRECTIONS

Preheat oven to 350 degrees F. Loosen the skin on one edge of each chicken breast half. Using 3 tablespoons of the pesto, rub about 2 teaspoons pesto under and over the skin of each breast half. Arrange chicken in a 15101-inch baking pan. Bake for 45 to 55 minutes or until chicken is done (170 degrees F). Remove chicken from oven; cover and keep warm.


Preheat broiler. Place zucchini and/or yellow squash on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with salt and pepper. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling.


Cut squash into 1/4-inch slices. In a bowl combine squash, the remaining 5 tablespoons pesto, and, if desired, hot cooked pasta; toss gently to coat. Serve chicken with squash mixture and, if desired, sprinkle with basil.


 

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 09 2017

Spice up your supper with flavorful and healthy Mexican meals. Quesadillas, tacos, fajitas, nachos -- any of these south-of-the-border recipes will hit the spot. We've cut the fat, sodium, and calories so these Mexican recipes fit your healthy eating plan.

INGREDIENTS

1 - pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise
4 - cups water
Salt
1/4 - cup orange juice
1/4 - cup lime juice
1 - bulb fennel, cut into julienne strips
1/4 - cup finely chopped red onion
1 - ruby red grapefruit, peeled, sectioned, and chopped
1 - medium orange, peeled, sectioned, and chopped
2 - tablespoons fresh snipped fennel fronds or fresh tarragon leaves
1 - fresh red Anaheim chile pepper, seeded and finely chopped*
2 - avocados, halved, seeded, and peeled
Bottled hot pepper sauce, such as Cholula® Hot Sauce
6 - tostada shells**
4 - cups shredded iceberg lettuce
1/3 - cup pumpkin seeds (pepitas), toasted


DIRECTIONS

Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice.


Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving.


In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce.
To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.


FROM THE TEST KITCHEN
*
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.


**
Toast tostada shells, if necessary.
Nutrition Facts (Shrimp Ceviche Tostada with Fennel and Grapefruit)
Per serving: 316 kcal cal., 17 g fat (3 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 95 mg chol., 739 mg sodium, 28 g carb., 8 g fiber, 8 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 08 2017

Meals for slow cooker sandwiches are everywhere, but these gourmet sandwiches go full-on fall thanks to balsamic vinegar, basil, and lots of spice. Berries add some sweetness and color, and ciabatta holds this slow cooker meal together.

INGREDIENTS

1 - 2 1/2 pound boneless pork top loin roast (single loin)
1 - teaspoon dried oregano, crushed
1/2 - teaspoon salt
1/2 - teaspoon garlic powder
1/2 - teaspoon dried basil, crushed
1/2 - teaspoon ground black pepper
1 - 10 ounce jar seedless raspberry preserves
1 - cup fresh or frozen blueberries
1/4 - cup finely chopped shallots (2 medium)
2 - tablespoons balsamic vinegar
1/2 - teaspoon salt
1 - clove garlic, minced
1 - tablespoon olive oil
2 - tablespoons cornstarch
2 - tablespoons cold water
1/2 - cup snipped fresh basil
6 - 8 - ciabatta buns, split and toasted
Fresh basil leaves (optional)


DIRECTIONS

Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. For rub, in a small bowl combine oregano, 1/2 teaspoon salt, garlic powder, dried basil, and pepper. Sprinkle rub evenly over meat; rub in with your fingers.
In a medium bowl stir together preserves, blueberries, shallots, vinegar, 1/2 teaspoon salt, and garlic; set aside.


In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. Place meat in cooker. Pour berry mixture over meat.


Cover and cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours. Remove meat from cooker, reserving cooking liquid. Cover meat loosely with foil and let stand for 15 minutes.


Meanwhile, for sauce, in a medium saucepan combine cornstarch and the water; stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in snipped fresh basil.


Cut meat into thin slices or, using two forks, pull meat apart into shreds. Place meat on bottoms of buns. Spoon sauce over meat; replace tops of buns. If desired, garnish with fresh basil leaves.


Nutrition Facts (Braised Pork Sandwiches with Berry-Basil Sauce)


Per serving: 732 kcal cal., 21 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 121 mg chol., 875 mg sodium, 83 g carb., 3 g fiber, 28 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 07 2017

These prepared meals, including burgers, pasta dinners, casseroles, and more, are all the proof you need to end your long-term relationship with the drive-through. Turn to any of these 30-minute meals on busy nights for a wholesome, satisfying, and family-friendly dinner.

INGREDIENTS

1 - lemon
2 - 6 ounces boneless beef shoulder top blade (flat-iron) steaks, trimmed and cut in half
1 - teaspoon dried rosemary, crushed
1/4 - teaspoon sea salt
1/4 - teaspoon black pepper
3 - tablespoons olive oil
1 - 8 ounce package kale sprouts or Brussels sprouts, sliced lengthwise
1/4 - cup Balsamic Salad Dressing
2 - cups grape tomatoes, halved if desired
2 - cloves garlic, minced
1/3 - cup pitted green olives, halved


DIRECTIONS

Remove 1 tsp. zest from lemon; cut lemon into wedges. Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.


In a large skillet heat 1 Tbsp. of the oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145 degrees F), turning once. Remove from skillet; keep warm.


Meanwhile, in an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add kale; cook, covered, 5 to 7 minutes or until tender-crisp. Remove from heat. Drizzle with Balsamic Salad Dressing; toss to coat.


In same large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and lemon zest.


Serve steaks with kale mixture, tomato mixture, and lemon wedges.


Nutrition Facts (Mediterranean Flat-Iron Steaks)


Per serving: 393 kcal cal., 31 g fat (6 g sat. fat, 8 g polyunsaturated fat, 14 g monounsatured fat), 56 mg chol., 621 mg sodium, 14 g carb., 5 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 06 2017

This might be the heartiest stuffed pepper ever meal. Shrimp, chicken, sausage, and veggies combine in perfectly roasted sweet peppers -- all smothered in Alfredo sauce.

INGREDIENTS

4 - large red, yellow, and/or orange sweet peppers
1 - tablespoon olive oil*
8 - ounces fresh peeled and deveined shrimp, chopped; skinless, boneless chicken breasts, cut into bite-size pieces; and/or bulk pork sausage
1/2 - cup frozen whole kernel corn
1/2 - cup chopped onion (1 medium)
2 - cups corn bread stuffing mix
1 - cup chicken broth
1 - 4 ounce can diced green chile peppers, undrained
1 - 10 ounce container refrigerated Alfredo pasta sauce
1 - tablespoon snipped fresh cilantro


DIRECTIONS

For a charcoal or gas grill, place whole sweet peppers on the rack of a covered grill directly over medium-high heat. Grill for 13 to 15 minutes or until charred and very tender, turning occasionally. Wrap peppers in foil. Let stand about 15 minutes or until cool enough to handle.


Meanwhile, for stuffing, in a large skillet heat oil over medium heat. Add shrimp, chicken, and/or sausage; corn; and onion; cook until shrimp is opaque, chicken is no longer pink, and/or sausage is brown, stirring occasionally. Stir in stuffing mix and broth; cook just until broth is absorbed. Remove from heat. Stir in half of the green chile peppers.


Using a sharp knife, loosen edges of skins from grilled sweet peppers; gently peel off skins in strips and discard. Brush peppers with oil. Cut each pepper in half lengthwise; remove seeds. Spoon stuffing into pepper halves. Return to grill. Grill about 5 minutes more or until heated through.


For sauce, in a small saucepan combine Alfredo sauce and the remaining green chile peppers. Cook over medium heat until heated through. Spoon sauce over stuffed peppers. Sprinkle with cilantro.


FROM THE TEST KITCHEN
*TIP:
Omit oil if using sausage.
Nutrition Facts (Southwestern Stuffed Roasted Peppers)
Per serving: 383 kcal cal., 18 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 119 mg chol., 1417 mg sodium, 39 g carb., 4 g fiber, 10 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 05 2017

INGREDIENTS

1 - 12 ounce sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
1 - tablespoon olive oil
1/2 - teaspoon chili powder
1/2 - teaspoon cinnamon
1/2 - teaspoon sugar
8 - ounces dried rigatoni
1/3 - cup peanut butter
1 - 3 ounce package cream cheese, cut up
2 - teaspoons Asian chili sauce (such as Sriracha sauce)
1 - tablespoon soy sauce
6- green onions, thinly sliced


DIRECTIONS

Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in a bowl. Toss with the 1 tablespoon olive oil, the chili powder, cinnamon, and sugar. Spread in prepared pan; bake for 20 minutes or until tender.


Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.


In a saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If the mixture is too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining green onion slices.


Nutrition Facts (Spicy Pasta with Sweet Potatoes)
Per serving: 537 kcal cal., 24 g fat (7 g sat. fat, 4 g polyunsaturated fat, 10 g monounsatured fat), 23 mg chol., 507 mg sodium, 68 g carb., 7 g fiber, 9 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:24 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 03 2017

Skip the frozen food aisle—these flatbreads use all fresh veggies. Before adding the chicken and veggie filling, add a smear of garlic hummus and Greek yogurt to each toasted flatbread to give these gyros a creamy finish.

INGREDIENTS

12 - ounces skinless, boneless chicken breast halves
4 - teaspoons lemon-pepper seasoning
1 - tablespoon olive oil
4 - 7-inch flatbread rounds
1/2 - cup prepared roasted garlic hummus
1/2 - cup plain Greek yogurt
1/2 - cup halved grape tomatoes
1/2 - cup sliced English cucumber
1/4 - cup chopped onion
1/4 - cup crumbled feta cheese
Snipped fresh flat-leaf Italian parsley (optional)


DIRECTIONS

Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Sprinkle chicken with lemon-pepper seasoning.


In a very large skillet heat oil over medium-high heat. Add chicken in batches; cook 2 to 3 minutes per side or until chicken is no longer pink in center (165 degrees F). Transfer to a cutting board; let stand 2 minutes. Cut into strips. Carefully wipe skillet dry.


Add flatbreads in same skillet; toast over medium-high heat 1 to 2 minutes each side.


In a small bowl combine hummus and yogurt. Spread on flatbreads. Top with chicken, tomatoes, cucumber, onion, and feta. Sprinkle with parsley, if desired.


Nutrition Facts (One-Pan Chicken Flatbreads)
Per serving: 517 kcal cal., 23 g fat (6 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 66 mg chol., 925 mg sodium, 45 g carb., 5 g fiber, 5 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 02 2017

Get your family to eat their vegetables with our cheesy tortellini pasta dinner. Filled with fresh spring veggies like snap peas and cherry tomatoes, it's a healthy choice for a potluck or a weeknight dinner.

INGREDIENTS

10 - ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
1 - medium carrot, thinly sliced
1 1/2 - cups sugar snap peas, halved crosswise
1 - tablespoon margarine or butter
1 - pound skinless, boneless chicken breasts, cut into bite-size pieces
1 - cup sliced fresh mushrooms
1/3 - cup chicken broth
2 - tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
2 - teaspoons all-purpose flour
3/4 - teaspoon garlic salt
1/2 - teaspoon pepper
1 - cup milk
1 - 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
1 - tablespoon lemon juice
1 - cup quartered cherry tomatoes
1 - small red or green sweet pepper, coarsely chopped
2 - tablespoons grated Parmesan cheese


DIRECTIONS

Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.


Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.


Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.


Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.


FROM THE TEST KITCHEN
Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.


Nutrition Facts (Tortellini and Garden Vegetable Bake)
Per serving: 247 kcal cal., 12 g fat (5 g sat. fat, 43 mg chol., 477 mg sodium, 17 g carb., 1 g fiber, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 01 2017

Summer is an easy time to enjoy healthy chicken dinner: Fresh produce abounds, and low-fat grilled chicken is already on your mealplan. We have a healthy chicken meal for every night of the week, including fresh chicken salads, hot-off-the-grill kabobs, and savory chicken sandwiches.

INGREDIENTS

1/4 - cup bottled Italian salad dressing
2 - tablespoons balsamic vinegar
1 - tablespoon honey
1/8 - 1/4 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - pound chicken breast tenderloins
10 - ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 - cup purchased shredded carrot
1 - small tomato, seeded and chopped


DIRECTIONS

In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.


Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)


Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 31 2017

If tomatoes just aren't for you, this cool and creamy avocado gazpacho deserves a spot on your summer meal menu. Four whole avocados plus coconut milk, ginger, and basil make this recipe one chilled winter soup you won't want to miss!

INGREDIENTS

4 - cups refrigerated unsweetened coconut milk
1/3 - cup fresh ginger, thinly sliced
1 - cup chopped fresh basil
4 - avocados, pitted, peeled and mashed
1/2 - cup fresh lime juice
1 1/2 - teaspoons kosher salt
Chili oil or olive oil


DIRECTIONS

In a large saucepan bring coconut milk and ginger to a simmer. Remove from heat; add basil. Cover; let stand 1 hour. Strain milk, discarding solids. Chill at least 2 hours or overnight.


In a blender combine avocados and 1 cup of the strained coconut milk. Cover; blend until very smooth. Transfer to a large bowl. Whisk in remaining strained coconut milk, lime juice, and salt. Top with additional basil, chopped avocado, and chili oil or olive oil.
Nutrition Facts (Chilled Avocado Soup with Ginger & Basil)


Per serving: 150 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 387 mg sodium, 8 g carb., 5 g fiber, 1 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 30 2017

A masala spice mix—made with coriander, cumin, cardamom, cinnamon, and cayenne pepper—turns this chili into an Indian-spiced treat. Jalapeno peppers add even more heat, and garbanzo beans offer a healthy dose of protein.

Ingredients

12 - ounces ground beef or turkey
1 - onion, finely chopped (1 cup)
1 - large carrot, finely chopped
1 - 2 - jalapeno peppers, seeded and finely chopped*
2 - cloves galic, minced
1 - teaspoon minced fresh ginger
2 - tablespoons Indian Masala Spice Mix
1 - tablespoon smoked paprika or paprika
1 - 28 ounce can diced tomatoes (undrained)
1 - 15 ounce can garbanzo beans, rinsed and drained
1 - cup lower-sodium beef broth
1/4 - teaspoon salt
1/4 - cup plain Greek yogurt
2 - tablespoons chopped fresh cilantro
Granny Smith apple slices (optional)


Directions
In a large saucepan cook beef over medium heat until browned, about 5 minutes. Drain fat; set aside. In the same saucepan cook onion, carrot, jalapeno pepper, garlic, and ginger for 5 to 7 minutes or until soft. Add Indian Masala and paprika; cook 1 minute. Add tomatoes and cook 5 minutes more, stirring occasionally. Stir in beans, broth, salt, and reserved beef.


Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Top each serving with yogurt and cilantro. Garnish with apple slices, if desired.


From the Test Kitchen
*HANDLING HOT PEPPERS

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

Posted by: AT 01:26 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, August 29 2017

Citrus-orange dressing adds a delicious twist to this shrimp and vegetable salad recipe. Try it for a quick weeknight dinner under 300 calories.

INGREDIENTS

1 - pound fresh or frozen medium shrimp in shells
1/2 - teaspoon finely shredded orange peel
2 - tablespoons orange juice
1 - pound fresh asparagus, trimmed
3 - oranges
Orange juice (optional)
1 - tablespoon olive oil or salad oil
1 - tablespoon white wine vinegar
1 - clove garlic, minced
1 - teaspoon chopped fresh tarragon
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
6 - cups torn mixed salad greens
1/4 - cup sliced green onions


DIRECTIONS

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.


In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again.


Peel oranges. Working over a bowl, cut oranges into sections; reserve 1/3 cup of the juice. (If necessary, add additional orange juice to make 1/3 cup.) In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, tarragon, salt, and pepper.
In a large bowl, combine shrimp, asparagus, orange sections, greens, and green onions. Pour dressing over all; toss gently to coat.
Nutrition Facts (Asparagus and Shrimp Salad)


Per serving: 233 kcal cal., 6 g fat (1 g sat. fat, 172 mg chol., 165 mg sodium, 18 g carb., 4 g fiber, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:07 pm   |  Permalink   |  0 Comments  |  Email
Monday, August 28 2017

INGREDIENTS

8 - green onions
1/2 - cup olive oil
1/2 - cup lemon juice
2 - tablespoons white wine vinegar
2 - tablespoons honey
2 - teaspoons ground coriander
2 - pounds Brussels sprouts
4 - oranges, peeled and sectioned, or 1 1/2 cups mandarin oranges
1 - cup cashews, toasted
1 - teaspoon kosher salt


DIRECTIONS

For dressing, chop green onions, keeping the white parts separate from the green tops. In a blender or food processor combine the white parts of the onions, oil, lemon juice, vinegar, honey, and coriander. Cover and blend or process until smooth; set aside.


Trim Brussels sprouts;* very thinly slice sprouts. In an extra-large bowl combine Brussels sprouts and the green tops of the onions. Pour dressing over sprout mixture; toss gently to coat. Add orange sections, cashews, and salt; toss gently to combine.


FROM THE TEST KITCHEN
VARIATIONS:
Out of Brussels sprouts? Use 10 cups shredded napa cabbage. No oranges? Substitute 2/3 cup dried cherries and/or cranberries. Prefer almonds? Use toasted sliced or slivered almonds in place of the cashews.


TO MAKE AHEAD:
Prepare as directed. Cover and chill for up to 4 hours.


*TIP:
To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed.
Nutrition Facts (Shaved Brussels Sprouts with Green Onion Vinaigrette)
Per serving: 162 kcal cal., 11 g fat (2 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 140 mg sodium, 15 g carb., 3 g fiber, 7 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:04 pm   |  Permalink   |  0 Comments  |  Email
Friday, August 25 2017

Do you dare mess with a classic meal? Root beer lends a light sweetness to more traditional, smoky spices in this pork taco recipe. The sweet-and-spicy combo takes shredded pork to delicious new heights. We think it's worth the risk.

INGREDIENTS

1 - 4 pound bone-in pork shoulder
3 - tablespoons chili powder
Salt - Ground black pepper
1 - large onion, cut into wedges
3 - cups root beer
3 - 4 - canned chipotle peppers in adobo sauce, finely chopped*
2 - 3 - teaspoons canned adobo sauce
24 - flour or corn tortillas, warmed**
Toppers, such as shredded lettuce, diced tomatoes, and sliced fresh jalapeno peppers* (optional)


DIRECTIONS

Sprinkle meat on all sides with chili powder, salt and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.


Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat is tender and easily shreds with a fork. Transfer meat to large cutting board or work surface; cool slightly.


Transfer cooking liquid to a medium saucepan. Skim off and discard fat. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.


Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat. Stir to coat.


Serve meat in warm tortillas with desired toppings.
FROM THE TEST KITCHEN
*
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.
**
To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.
Nutrition Facts (Shredded Pork Tacos)


Per serving: 501 kcal cal., 25 g fat (8 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 80 mg chol., 627 mg sodium, 42 g carb., 3 g fiber, 8 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 24 2017

Thanks to layers upon layers of noodles and veggies, you'll never have to pass up protein on https://sendameal.com/pasta night again. Plus, this pasta pie still has all of our favorite lasagna ingredients, like gooey cheese and creamy ricotta.

INGREDIENTS 14 dried lasagna noodles 2 tablespoons olive oil, divided 1 1/2 cups finely chopped carrots (3 medium) 2 cups finely chopped zucchini (1 medium) 4 cloves garlic, minced 3 cups sliced fresh mushrooms (8 ounces) 2 6 ounce package prewashed baby spinach 2 tablespoons snipped fresh basil 1 egg, lightly beaten 1 15 ounce carton ricotta cheese 1/3 cup finely shredded Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 26 ounce jar tomato-and-basil pasta sauce (2-1/2 cups) 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces) Rosemary sprigs (optional) DIRECTIONS Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach-mushroom mixture from skillet to a bowl. Stir basil into spinach-mushroom mixture; set aside. In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside. To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach-mushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the Fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula. Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining Fontina cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs. Makes 10 servings. Nutrition Facts (Mile-High Meatless Lasagna Pie) Per serving: 450 kcal cal., 23 g fat (12 g sat. fat, 82 mg chol., 966 mg sodium, 37 g carb., 6 g fiber, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:42 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 23 2017

Transform a basic grilled steak into an amazing dinner with a dab of creamy, herb-infused avocado butter. Our home-cooked meals calls for parsley, but feel free to toss in any green herb that is fresh in your garden.

INGREDIENTS

6 - beef shoulder top blade (flat-iron) steaks or boneless rib eye steaks, cut 1 inch thick
1 - tablespoon olive oil
1 - tablespoon herbes de Provence, crushed
1/2 - teaspoon salt
1/2 - teaspoon freshly ground black pepper
1 - recipe Avocado Butter


DIRECTIONS

Trim fat from steaks. Brush steaks with the olive oil. For rub, in a small bowl combine herbes de Provence, salt, and pepper. Sprinkle evenly over both sides of each steak; rub in with your fingers. If desired, cover and chill steaks for up to 24 hours.


For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium rare (145 degrees F) and 12 to 15 minutes for medium (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on the grill rack over heat. Cover and grill as above.) Let steaks stand for 5 minutes. Serve steaks with Avocado Butter.
Avocado Butter
INGREDIENTS

1 - ripe avocado
1/4 - cup softened butter
3 - tablespoons lime juice
2 - tablespoons snipped fresh chervil or parsley
1 - tablespoon snipped fresh tarragon
1/4 - teaspoon salt
1/8 - teaspoon cayenne pepper (optional)


DIRECTIONS

 Halve, seed, peel, and chop avocado. In a medium bowl combine the chopped avocado, butter, lime juice, chervil, tarragon, salt, and, if desired, cayenne pepper. Using a fork, gently mash the ingredients together until thoroughly combined (if desired, leave mixture somewhat chunky). Chill until almost firm.


Nutrition Facts (Flat-Iron Steaks with Avocado Butter)
Per serving: 369 kcal cal., 25 g fat (10 g sat. fat, 1 g polyunsaturated fat, 11 g monounsatured fat), 109 mg chol., 463 mg sodium, 3 g carb., 2 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 22 2017

Trying to get more whole grains in your diet? You've come to the right place for healthy whole grain recipes. Here, you'll find our best meal side, soup, salad, and even dessert and breakfast recipes featuring healthy whole grains such as barley, quinoa, farro, brown rice, and more.

INGREDIENTS

1 - cup bulgur
2 - cups boiling water
1/2 - medium head cauliflower, chopped (2 cups)
1/2 - cup pitted kalamata and/or green olives, coarsely chopped
3 - tablespoons fresh lemon juice
3 - tablespoons extra-virgin olive oil
1 - clove garlic, minced
Freshly ground black pepper
4 - cups torn chicories like escarole, radicchio, and/or endive
6 - celery stalks, thinly bias sliced
4 - ounces feta cheese, crumbled


DIRECTIONS

Place bulgur in a large heat-proof bowl. Pour the boiling water over bulgur; cover. Let stand 15 minutes.
Meanwhile, place cauliflower in a food processor. Pulse three to five times, until just finely chopped.


For Olive Dressing: In a small bowl stir together olives, lemon juice, olive oil, and garlic. Season with black pepper to taste.
Drain bulgur; return to bowl. Stir in cauliflower. Arrange the bulgur mixture, chicories, celery, and cheese on a platter. Serve with Olive Dressing.


Nutrition Facts (Winter Bulgur Salad with Olive Dressing )
Per serving: 361 kcal cal., 21 g fat (6 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 25 mg chol., 744 mg sodium, 35 g carb., 8 g fiber, 3 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, August 21 2017

Who says you need a big hunk of meat to get your protein? These healthy meals, packed with fiber and nutrients from plenty of veggies, get their protein from whole grains, beans, nuts, dairy -- and just a bit of meat, too.

INGREDIENTS

12 - ounces dried black beans
8 - cups water
2 - large smoked ham hocks
4 - cups reduced-chicken broth
1 1/2 - cups chopped onions (3 medium)
3 - fresh jalapeno peppers, seeded and minced*
4 - cloves garlic, minced
1 - tablespoon finely shredded orange peel
1/2 - cup orange juice
1/2 - cup dry sherry
1/4 - cup snipped fresh cilantro
Hot cooked rice (optional)


DIRECTIONS

Rinse beans. In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.


To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and sherry.


Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones; return shredded ham to slow cooker. Stir in cilantro.


If desired, serve stew over hot cooked rice.
FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Nutrition Facts (Brazilian Black Bean Stew)
Per serving: 253 kcal cal., 5 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 19 mg chol., 333 mg sodium, 34 g carb., 7 g fiber, 5 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:03 pm   |  Permalink   |  0 Comments  |  Email
Sunday, August 20 2017

Dinner party prep doesn't get any easier than this. Mini baking bowls, five delish ingredients, and 30 minutes are all you need to make the cutest and tastiest pies in town.

INGREDIENTS

1 - medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 - egg, lightly beaten
1/4 - cup cup shredded Italian cheese blend (1 ounce)
1/4 - cup grated Parmesan cheese
1/4 - cup panko bread crumbs
1/2 - teaspoon Italian seasoning, crushed
1/4 - teaspoon salt
3/4 - cup pizza sauce
Desired toppings


DIRECTIONS

Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave meals, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.


Spoon pizza sauce over baked crust, spreading evenly. Top with desired toppings. Bake about 5 minutes more or until heated and cheese melts. Cut into slices to serve.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 19 2017

INGREDIENTS

4 - cups all-purpose flour
1/4 - cup packed brown sugar
2 - tablespoons baking powder
1 - teaspoon salt
1 - teaspoon ground cinnamon
1/2 - teaspoon ground ginger
1/2 - teaspoon ground nutmeg
4 - eggs, lightly beaten
3 - cups milk
1 - 15 ounce can pumpkin
1/4 - cup butter, melted
1 - recipe Maple-Pecan Cream


DIRECTIONS

In a large bowl stir together flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Make a well in the center of flour mixture.


In another large bowl combine eggs, milk, pumpkin, and melted butter. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).


Add batter to a preheated, lightly greased waffle baker according to the manufacturer's directions. Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with the remaining batter. Serve warm with Maple-Pecan Cream.


Maple-Pecan Cream
INGREDIENTS

1
tablespoon butter
3/4
cup coarsely chopped pecans
1 1/2
cups pure maple syrup
1/2
cup whipping cream
DIRECTIONS

 In a medium saucepan melt butter over medium heat. Add pecans. Cook and stir for 1 to 2 minutes or until pecans are toasted. Stir in maple syrup and whipping cream; heat through. Makes 2-1/2 cups.
Nutrition Facts (Pumpkin Waffles with Maple Pecan Cream)
Per serving: 465 kcal cal., 17 g fat (7 g sat. fat, 102 mg chol., 408 mg sodium, 70 g carb., 3 g fiber, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, August 18 2017

If slow cooker meals chicken simmered in a garlic, ginger, and coriander seed broth isn't enough for you, we stirred in shiitake and dried porcini mushrooms to give this pho even more flavor. Before you dig in, top your bowl with a few fresh herbs to turn this dinner into a real masterpiece.

INGREDIENTS

6 - ounces fresh shiitake mushrooms
2 - pounds bone-in chicken thighs, skinned
1 - 32 ounce carton reduced-sodium chicken broth
4 - cups water
1 - cup sliced onion
1/4 - ounce dried porcini mushrooms, rinsed
1 - 3 inch piece fresh ginger, peeled and sliced
2 - tablespoons fish sauce
1 - tablespoon packed brown sugar
1 - tablespoon coriander seeds, toasted
4 - cloves garlic, sliced
4 - whole cloves
5 - ounces dried rice noodles


Fresh cilantro leaves, slivered red onion, thin carrot strips, fresh Thai or Italian basil leaves, fresh mint leaves, thinly sliced fresh red chile peppers,* and/or Sriracha sauce
Lime wedges (optional)


DIRECTIONS

Remove and reserve shiitake stems. Thinly slice caps; cover and chill until needed.
In a 5- to 6-quart slow cooker combine shiitake stems and the next 11 ingredients (through cloves). Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.


Remove chicken from cooker. Strain broth mixture through a fine-mesh sieve lined with cheesecloth; discard solids. Transfer broth to a large saucepan. Bring to boiling. Stir in noodles and shiitake caps; cook 3 to 5 minutes or just until noodles are softened. Meanwhile, remove chicken from bones; discard bones. Coarsely shred chicken using two forks.


Ladle broth and noodle mixture into shallow bowls. Top with piles of chicken. Pass cilantro, slivered onion, carrots, basil, mint, chile peppers, and/or Sriracha sauce. If desired, serve with lime wedges.
FROM THE TEST KITCHEN
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (Chicken and Mushroom Pho)


Per serving: 248 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 85 mg chol., 943 mg sodium, 29 g carb., 2 g fiber, 5 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:51 pm   |  Permalink   |  0 Comments  |  Email
Thursday, August 17 2017

These fresh summer dinners are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

INGREDIENTS

1 1/2 - pounds fresh or frozen extra-large or jumbo shrimp, unpeeled
1 - Recipe Red Pepper-Tomato Dressing, below
5 - large ripe tomatoes, chopped
1 - medium green sweet pepper, chopped
1 - medium red onion, chopped
1 - English cucumber, chopped
2 - cups purchased crushed croutons
Italian (flat-leaf) parsley


DIRECTIONS

Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.
Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.
Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.


Red Pepper-Tomato Dressing
INGREDIENTS

1 - 12 ounce jar roasted red sweet peppers
2 - large, ripe tomatoes, quarted
1/3 - cup extra-virgin olive oil
2 - tablespoons vinegar
1 - clove garlic, minced
1 - teaspoon smoked paprika


DIRECTIONS

 Drain roasted red sweet peppers. In blender combine peppers, tomatoes, extra virgin olive oil, 1 tablespoon vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.
Nutrition Facts (Gazpacho Shrimp Salad)


Per serving: 285 kcal cal., 14 g fat (2 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 115 mg chol., 371 mg sodium, 21 g carb., 4 g fiber, 6 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, August 16 2017

Say good-bye to bland marinara and hello to fresh pesto. This 20-minute meal also features deli-roasted chicken, broccoli, and roasted red peppers. For a creamier sauce consistency, stir in a sprinkling of Parmesan while the https://sendameal.com/pasta is still warm.

INGREDIENTS

8 - ounces dried penne, mostaccioli, or bow tie pasta (4 cups)
2 - cups broccoli florets
1 - 7 ounce container purchased basil pesto (about 3/4 cup)
2 1/2 - cups coarsely chopped deli-roasted chicken (about 12 ounces)
1 - 7 ounce jar roasted red sweet peppers, drained and cut into strips
1/4 - cup finely shredded Parmesan cheese (1 ounce)
Finely shredded Parmesan cheese (optional)
1/2 - teaspoon coarsely ground black pepper


DIRECTIONS

Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking. Drain, reserving 1/2 cup of the pasta water. Return drained pasta and broccoli to saucepan.


In a small bowl combine pesto and the reserved 1/2 cup pasta water. Add chicken, roasted peppers, and the pesto mixture to pasta in saucepan. Stir gently to mix. Cook over medium heat until heated through. Stir in the 1/4 cup Parmesan cheese.


Divide the pasta mixture among warm serving bowls. If desired, top with additional Parmesan cheese. Sprinkle with black pepper and serve immediately.


Nutrition Facts (Pesto Penne with Deli-Roasted Chicken)
Per serving: 672 kcal cal., 35 g fat (7 g sat. fat, 93 mg chol., 857 mg sodium, 53 g carb., 3 g fiber, 37 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, August 15 2017

Can't make it to the state fair this year? No sweat. Indulge in the same sweet treats, including ice cream sundaes and mini donuts, and fried favorites, such as pork tenderloins and corn dogs, right in the comfort (and coolness!) of your own kitchen.

INGREDIENTS

1/3 - cup grape jelly or seedless raspberry jam
1/3 - cup barbecue sauce
3 - cups frozen waffle-cut or thick-cut French-fried potatoes
4 - slices packaged ready-to-serve cooked bacon, chopped
2 - tablespoons fine dry bread crumbs
2 - tablespoons finely chopped honey roasted walnuts or almonds
1 - tablespoon barbecue sauce
1/2 - teaspoon poultry seasoning
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
8 - ounces ground chicken
1/2 - cup shredded Italian cheese blend or Monterey Jack cheese with jalapeno peppers, or crumbled Gorgonzola cheese (2 ounces)
Lettuce leaves and/or tomato slices (optional)
8 - dinner rolls or cocktail-size hamburger buns, split


DIRECTIONS

Preheat oven to 425 degrees F. In a small bowl whisk together jelly and the 1/3 cup barbecue sauce until smooth; set aside.
Arrange fries in a single layer on a baking pan. Sprinkle with bacon. Bake for 8 minutes.


Meanwhile, grease a shallow baking pan; set aside. In a medium bowl combine bread crumbs, nuts, the 1 tablespoon barbecue sauce, the poultry seasoning, salt, and pepper. Add ground chicken; mix well. Shape mixture into eight balls. Place balls 2 inches apart in the prepared baking pan. Moisten the bottom of a glass and use the glass to press each ball until about 1/4 inch thick.


Place pan with burgers in oven. Bake fries and burgers for 5 minutes. Stir fries; turn burgers. Bake for 5 minutes more.
Sprinkle fries with cheese. Transfer half of the jelly mixture to a small bowl and brush it over burgers. Bake fries and burgers about 2 minutes more or until burgers are done (165 degrees F) (see tip, below) and cheese is melted. If desired, place lettuce and/or tomato slices on bottoms of rolls. Add burgers; spoon the remaining jelly mixture over burgers. Replace tops of rolls.


FROM THE TEST KITCHEN
*TIP
The internal color of a burger is not a reliable doneness indicator. A chicken patty cooked to 165 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 the center.


Nutrition Facts (BBQ Chicken Sliders and Waffle Fries)


Per serving: 537 kcal cal., 21 g fat (7 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 20 mg chol., 902 mg sodium, 66 g carb., 4 g fiber, 16 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:00 am   |  Permalink   |  0 Comments  |  Email
Monday, August 14 2017

Carbs aren't the only thing Italians are good at. These healthy Italian recipes—chicken calzones, prosciutto paninis, saucy Italian meatball subs, and more—go past just pasta and sauce and into protein-packed dinners less than 400 calories per serving. Mangia!

INGREDIENTS

1 - medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 - egg, lightly beaten
1/4 - cup cup shredded Italian cheese blend (1 ounce)
1/4 - cup grated Parmesan cheese
1/4 - cup panko bread crumbs
1/2 - teaspoon Italian seasoning, crushed
1/4 - teaspoon salt
3/4 - cup pizza sauce


Desired toppings
DIRECTIONS

Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.


Spoon pizza sauce over baked crust, spreading evenly. Top with desired toppings. Bake about 5 minutes more or until heated and cheese melts. Cut into slices to serve.

Posted by: AT 11:56 am   |  Permalink   |  0 Comments  |  Email
Friday, August 11 2017

This Greek dinner makes Mediterranean flavors super accessible by serving them in a burger format. With lamb, yogurt, cucumber, and more, this flatbread sandwich tastes just like a gyro with tzatziki!

INGREDIENTS

1 - large cucumber, peeled, seeded, and coarsely chopped (2 cups)
1 - small red onion, thinly sliced (1 cup)
1/2 - cup pitted kalamata olives, halved
1/2 - cup packed fresh mint leaves
1 - jalapeno chile pepper, stemmed, seeded, and thinly sliced
1 1/2 - teaspoons dried oregano, crushed
1/4 - cup lemon juice
3 - tablespoons olive oil
1/2 - cup plain yogurt
2 - cloves garlic, minced
1 - pound ground lamb
4 - soft flatbreads


DIRECTIONS

For Cucumber Salad, in a medium bowl combine cucumber, onion, olives, half the mint leaves, jalapen~o, and oregano. Add lemon juice and 2 Tbsp. of the oil; toss to coat.


In a small bowl combine yogurt and 1 clove garlic. Chop remaining mint and stir into yogurt mixture. Season with salt and pepper.
 In a large bowl combine lamb, remaining clove of garlic, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Heat remaining oil in a 12-inch skillet over medium-high heat. Using a slightly rounded 1/2-cup measure, spoon meat into 4 mounds in skillet, leaving space between mounds. Cook 2 minutes. Press mounds into thin patties using the back of a wide spatula. Cook 2 to 3 minutes more or until browned. Turn; cook 2 minutes more or until done (160 degrees F).


Serve lamb patties in flatbread topped with yogurt mixture and Cucumber Salad. Makes 4 servings.

Posted by: AT 09:19 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 08 2017

Take backyard burgers from monotonous to memorable with these next-level burger meal. When you've had your fill of beef burgers, try our dinners for chicken burgers, turkey burgers, veggie burgers, and sliders, too.

INGREDIENTS

12 - slices bacon
6 - tablespoons packed brown sugar
4 - teaspoons ground coffee
1 - teaspoon garlic powder
1 1/2 - pounds 80 percent lean ground beef
3 - tablespoons rice vinegar
2 - tablespoons mayonnaise or salad dressing
2 - teaspoons sugar
1/2 - 1 - teaspoon Asian chili sauce (Sriracha sauce)
1/2 - teaspoon kosher salt
2 1/2 - cups shredded green cabbage
1/2 - cup shredded carrot (1 medium)
1/2 - cup thinly sliced red onion
1/4 - cup snipped fresh parsley
Kosher salt
Ground black pepper
6 - sesame seed-topped hamburger buns, split and toasted
1 - recipe Fried Pickles


DIRECTIONS

Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.


Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.


For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.


Season patties with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160 degrees F to 165 degrees F)* and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.)
Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.
FROM THE 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.
Fried Pickles


INGREDIENTS

1 - cup all-purpose flour
1 - cup yellow cornmeal
2 - tablespoons ground black pepper
3 - cups sliced pickled vegetables, dill pickles, jalapeno peppers, pepperoncinis, or pitted green olives
3/4 - cup buttermilk or sour milk*
peanut or vegetable oil for deep-frying


DIRECTIONS

 Preheat oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside.


 Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
 In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.


 Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.


FROM THE TEST KITCHEN

*TIP:
To make 3/4 cup sour milk, place 2 teaspoons 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.
Nutrition Facts (Bacon-Wrapped Burger with Fried Pickles & Slaw)
Per serving: 1013 kcal cal., 61 g fat (15 g sat. fat, 5 g polyunsaturated fat, 22 g monounsatured fat), 97 mg chol., 1611 mg sodium, 82 g carb., 5 g fiber, 17 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, August 07 2017

Give fiber-rich garbanzo beans an overnight rosemary-garlic marinade before braising with fresh sweet corn, cherry tomatoes, carrots, and new potatoes in the slow cooker. Before serving, add spinach and zucchini for a serious showcase of summer veggies. Meals for one.

INGREDIENTS

2 - 15 ounce cans garbanzo beans (chickpeas), rinsed and drained
2 - tablespoons snipped fresh rosemary
2 - tablespoons olive oil
1/2 - teaspoon ground black pepper
2 - cloves garlic, minced
2 - cups cherry or grape tomatoes
2 - ears fresh sweet corn, husked and cut crosswise into quarters
1 - pound small new potatoes
10 - 12 - small baby carrots, peeled
1 - medium onion, cut into 6 to 8 wedges
2 - 14 1/2 ounce cans reduced-sodium chicken broth
4 - cups packaged fresh baby spinach
8 - ounces zucchini, halved lenghwise and cut into 1/4-inch slices
2 - cups chopped cooked chicken (optional)
Shaved Parmesan cheese (optional)


DIRECTIONS

In a large resealable plastic bag combine garbanzo beans, rosemary, oil, pepper and garlic. Seal bag. Refrigerate for at least 12 hours or up to 2 days.


Place undrained marinated chickpeas in a 6-quart slow cooker. Add tomatoes, corn, potatoes, carrots, and onion. Pour broth over vegetables in cooker.


Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Just before serving, add spinach, zucchini, and, if desired, chicken. Stir until spinach wilts. If desired, top with shaved Parmesan cheese. Serve immediately.


Nutrition Facts (Braised Chickpeas With Mid-Summer Vegetables)
Per serving: 273 kcal cal., 8 g fat (1 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 716 mg sodium, 42 g carb., 11 g fiber, 13 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 06 2017

Whether grilled, roasted, or baked, asparagus adds flavor and nutrients to any meal. Here are our favorite asparagus dishes, including roasted asparagus, grilled asparagus, and baked asparagus. There's certain to be an asparagus recipe for everyone.

INGREDIENTS

1 - pound thick asparagus spears
1/2 - cup light mayonnaise
1/4 - cup Dijon-style mustard
2 - teaspoons lemon juice
1 - cup panko bread crumbs
2 - tablespoons peanut oil


DIRECTIONS

Preheat oven to 425 degrees F. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.


Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.


Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.

Nutrition Facts (Panko Roasted Asparagus)


Per serving: 129 kcal cal., 9 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 3 mg chol., 426 mg sodium, 10 g carb., 1 g fiber, 2 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 05 2017

Add a package of refrigerated cheese tortellini to your grocery list. You’re going to want to make this 25-minute pasta dinner all tomato-season long once you see how easy it is to prepare!

INGREDIENTS

9 - ounces refrigerated three cheese-filled tortellini
8 - ounces broccolini, cut up, or 2 cups broccoli florets
1 - 15 ounce can cannellini (white kidney beans), rinsed and drained
1/4 - cup slivered pitted Kalamata olives
2 - tablespoons olive oil
2 - tablespoons white balsamic vinegar
1/2 - teaspoon crushed red pepper
1 - cup quartered cherry or grape tomatoes
1/2 - cup crumbled feta cheese (2 oz.)
1/4 - cup snipped fresh basil


DIRECTIONS

In a deep large skillet bring 1 to 2 inches water to boiling. Add tortellini; cook 7 to 8 minutes or until tender, stirring occasionally. Stir in broccolini; cook 1 to 2 minutes or until broccolini is crisp-tender. Drain in colander. Return tortellini and broccoli to skillet.
Stir the next five ingredients (through crushed red pepper) into pasta mixture. Heat through. Sprinkle with remaining ingredients.
Nutrition Facts (Tortellini with Broccolini)


Per serving: 448 kcal cal., 18 g fat (6 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 41 mg chol., 907 mg sodium, 53 g carb., 8 g fiber, 9 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, August 04 2017

Get creative with your slow cooker this summer! We've chosen our best summer slow cooker meal for you to try. With dishes like brats, pulled pork, chicken wings, and even cake, there's a slow cooker dinner for every meal.

INGREDIENTS

2 - 2 pounds purchased roasted chickens
1 - Recipe Tomatillo-Garlic Sauce
Salt
Ground black pepper
Desired toppings (such as sliced red onion, sliced tomatoes, lettuce leaves, and/or sliced Monterey Jack cheese)
16 - ciabatta rolls, split and toasted


DIRECTIONS

THE DAY BEFORE:
Remove meat from chickens, discarding skin and bones. Using two forks, pull meat apart into shreds. Place shredded chicken in a storage container; cover and chill overnight. Prepare Tomatillo-Garlic Sauce. Transfer to a storage container; cover and chill overnight.


TAILGATE DAY:
In a 3-1/2- or 4-quart slow cooker with a car adapter combine shredded chicken and sauce. Cover and heat on high-heat setting about 2 hours or until heated through. Season to taste with salt and pepper.


Tightly cover slow cooker and tote in an insulated carrier. Tote desired toppings in an insulated cooler with ice packs.
At the tailgating site, plug slow cooker into car adapter and keep chicken mixture warm on warm-heat setting. To serve, fill rolls with chicken mixture and toppings.

FROM THE TEST KITCHEN
MUST-HAVE EQUIPMENT:
3-1/2- or 4-quart slow cooker with a car adapter
Insulated carrier
Insulated cooler with ice packs
Tomatillo-Garlic Sauce
INGREDIENTS

2 - 11 ounce cans tomatillos, drained
1 - cup 1 cup coarsely chopped onion (1 large)
3/4 - cup loosely packed fresh cilantro leaves
2 - tablespoons lime juice
1 - tablespoon vegetable oil
1 - fresh jalapeno chile pepper*, seeded and coarsely chopped
4 - cloves garlic
1/2 - teaspoon ground cumin
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper


DIRECTIONS

 In a blender or food processor combine tomatillos, onion, cilantro, lime juice, vegetable oil, jalapeno, garlic, cumin, salt, and black pepper. Cover and process until smooth.


FROM THE 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 Facts (Tomatillo Pulled Chicken Sandwiches)


Per serving: 291 kcal cal., 11 g fat (3 g sat. fat, 1 g monounsatured fat), 65 mg chol., 1017 mg sodium, 32 g carb., 2 g fiber, 3 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 03 2017

Aiming to impress? Try the no-fail combo of fresh basil and seasonal fruit. The bright herb enhances even subtle fruits, like watermelon and grapes, letting them take center stage. Tossed in a lightly sweet honey dressing, this fruit salad can double as dessert.

INGREDIENTS

1 - pound seedless watermelon, peeled and cut into 1-inch cubes or balls (4 cups)
3 - cups seedless green grapes, halved
2 - cups fresh blueberries
2 - tablespoons thinly sliced fresh basil leaves
2 - tablespoons red wine vinegar
1 - tablespoon honey


DIRECTIONS

In a large bowl combine watermelon, grapes, blueberries, and basil. For dressing, in a small bowl whisk together vinegar and honey. Pour dressing over fruit; stir gently to coat. If desired, cover and chill for up to 8 hours.
Nutrition Facts (Italian Fruit Salad)


Per serving: 91 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 3 mg sodium, 23 g carb., 2 g fiber, 19 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 02 2017

Skip ordering takeout tonight and make an Asian-inspired dinner at home! Chinese-, Thai-, Vietnamese-, and Japanese-inspired recipes are all here: stir-fries, noodle bowls, tofu dishes, mu shus, and more.

INGREDIENTS

1 - cup canned unsweetened light coconut milk
1/4 - cup reduced-sodium chicken broth
2 - 3 - tablespoons green curry paste
2 - teaspoons cornstarch
2 - teaspoons finely chopped fresh lemon grass or 1 teaspoon finely shredded lemon peel
Nonstick cooking spray
1 - medium green sweet pepper, seeded and cut into thin bite-size strips
1 - medium onion, halved and thinly sliced
3/4 - cup packaged julienned or coarsely shredded fresh carrots
3 - cloves garlic, minced
12 - ounces skinless boneless chicken thighs
2 - teaspoons canola oil
2 - cups hot cooked brown basmati rice or regular brown rice
1/4 - cup flaked coconut, toasted
Fresh cilantro


DIRECTIONS

For sauce, in a medium bowl whisk together coconut milk, broth, curry paste, cornstarch, and lemon peel (if using); set aside.
Coat a wok or large nonstick skillet with cooking spray; heat wok over medium-high heat. Add sweet pepper and onion; cook and stir for 3 minutes. Add carrots, garlic, and lemon grass (if using); cook and stir about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.


Trim fat from chicken. Cut chicken into thin bite-size strips. Add oil to wok; add chicken. Cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Push from center of wok.


Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir about 2 minutes or until heated through.
Serve chicken mixture over rice. Sprinkle with coconut and cilantro.
Nutrition Facts (Thai Green Curry Chicken)
Per serving: 344 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 81 mg chol., 445 mg sodium, 37 g carb., 4 g fiber, 5 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:57 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 01 2017

Save your family by making these low-stress and budget easy dinners. These simple recipes start with pantry staples (and some fresh ingredients, too!) for a delicious weeknight dinner. Try our chicken skillets, whole grain bowls, and more!

INGREDIENTS

1/3 - cup mayonnaise or salad dressing
3 - tablespoons snipped fresh Italian parsley
2 - tablespoons snipped fresh chives
1 - 2 - tablespoons snipped fresh tarragon or 2 tsp. dried tarragon, crushed
1 - teaspoon finely shredded lemon peel
2 - teaspoons lemon juice
1 - teaspoon Dijon-style mustard
1/8 - teaspoon ground black pepper
1 - 12 ounce can solid white tuna (in water), drained and flaked
8 - 1/2-inch slices sourdough bread
8 - 12 - thin tomato slices (optional)
4 - ounces sharp white cheddar cheese, shredded (1 cup)
2 - tablespoons butter, softened


DIRECTIONS

In a medium bowl combine mayonnaise, parsley, chives, tarragon, lemon peel, lemon juice, mustard, and pepper; stir until well combined. Stir in tuna, breaking up any large pieces with a fork.


Place 4 bread slices on work surface; evenly divide tuna mixture on bread slices. Top each with tomato, if desired, and cheese. Spread one side of remaining bread slices with half the butter. Place bread slices, buttered side up, atop cheese. Place sandwiches, buttered side down, on a large nonstick griddle over medium heat. (Or cook sandwiches, half at a time, in a large nonstick skillet.) Carefully butter top bread slices. Cook sandwiches for 6 to 8 minutes or until cheese is melted and bread is golden, carefully turning once halfway through cooking. Serve warm. Makes 4 sandwiches.


Nutrition Facts (Tarragon Tuna Melts)


Per serving: 550 kcal cal., 34 g fat (12 g sat. fat, 10 g polyunsaturated fat, 6 g monounsatured fat), 95 mg chol., 988 mg sodium, 27 g carb., 2 g fiber, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:09 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 27 2017

Don't tell Mom we're giving her classic comfort food a delivery makeover! Our latest versions of meatloaf, mac and cheese, stew, and more all include garden-fresh ingredients and can be on the table in less than an hour. OK—go ahead and tell Mom you made these healthy comfort food meals. 

INGREDIENTS

6 - ounces brown-rice or regular banh pho (Vietnamese wide rice noodles)
3 1/2 - cups low sodium vegetable broth or reduced-sodium chicken broth
2 - 3 - tablespoons fish sauce or 2 tablespoons reduced-sodium soy sauce
4 - inches stick cinnamon
1 - 1 inch piece fresh ginger, sliced and cut into strips
1 - or 2 star anise (optional)
3 - green onions, trimmed and cut into thin 1-inch strips
2 - cups cubed cooked chicken, thinly sliced cooked pork, or cooked shrimp
2 - cups shredded bok choy or bean sprouts (optional)
1/2 - cup fresh basil, cilantro, and/or mint leaves
Sliced fresh jalapeno chile peppers or Asian chili sauce (Sriracha sauce) (optional)
Lime wedges


DIRECTIONS

Cook noodles according to package directions; drain.
Meanwhile, in a large saucepan combine broth, fish sauce, cinnamon, ginger, and, if desired, star anise. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add green onions; simmer, uncovered, for 5 minutes. Add chicken; simmer, uncovered, for 1 minute more. Remove and discard cinnamon and star anise.


Divide cooked noodles among soup bowls. Ladle broth mixture over noodles. Serve with bok choy (if desired), herbs, jalapeno peppers (if desired), and lime wedges.


Nutrition Facts (Fast Pho)
Per serving: 310 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 62 mg chol., 900 mg sodium, 38 g carb., 4 g fiber, 3 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:52 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 22 2017

For a gift meal, top grilled salmon with barbecue sauce and serve with grilled corn, jalapeno peppers, and sweet peppers.

INGREDIENTS

1 - jalapeno chile pepper
1 - red sweet pepper, chopped
2 - ears fresh sweet corn, husked
4 - 5 ounces skinless salmon fillets, 1/2 to 1 inch thick
Salt
Ground black pepper
1/2 - cup bottled barbecue sauce
2 - teaspoons olive oil
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
Fresh marjoram or oregano (optional)


DIRECTIONS

Thinly slice half the jalapeno pepper; seed and finely chop remaining half. In a medium bowl combine chopped jalapeno pepper and sweet pepper; set aside.


Place corn on the rack of an uncovered grill directly over medium heat. Grill, turning occasionally, for 10 to 15 minutes or until crisp-tender. Transfer corn to a cutting board; cool slightly.


Meanwhile, rinse salmon and pat dry; sprinkle with salt and black pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with a fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 tablespoon of the barbecue sauce, the oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.


Serve salmon with corn relish. Top with remaining barbecue sauce and, if desired, fresh herbs.
Nutrition Facts (Barbecued Salmon with Corn Relish)


Per serving: 395 kcal cal., 22 g fat (5 g sat. fat, 6 g polyunsaturated fat, 7 g monounsatured fat), 78 mg chol., 470 mg sodium, 18 g carb., 2 g fiber, 8 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, July 21 2017

There's so much to love about the Mediterranean diet: fresh vegetables, tons of herbs, and high-protein meals. Check out our list of Mediterranean recipes, complete with hummus, souvlaki, seafood, and lamb recipes.

INGREDIENTS

2 - cups reduced-sodium chicken broth
1 - cup red quinoa
1 - tablespoon olive oil
3 - cups 1/2-inch pieces eggplant
3/4 - coarsely chopped onion
2 - cloves garlic, minced
1/2 - teaspoon coarsely ground black pepper
1 - cup grape tomatoes
4 - cups fresh baby spinach
1/4 - cup pitted Kalamata olives, halved
1 - tablespoon snipped fresh oregano
1/4 - cup crumbled feta cheese (1 oz.)
Lemon wedges


DIRECTIONS

In a medium saucepan bring broth to boiling; add quinoa. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Remove from heat. Drain well; return quinoa to saucepan. Cook and stir over low heat to dry excess moisture from quinoa.
In an extra-large wok or skillet heat oil over medium-high heat. Add quinoa; cook and stir 2 to 4 minutes or until quinoa starts to brown. Add eggplant, onion, garlic, and black pepper; cook and stir 3 minutes. Add tomatoes; cook about 2 minutes or until tomatoes start to burst. Remove from heat. Add spinach, olives, and oregano; toss to combine. Sprinkle with feta cheese and serve with lemon wedges.
Nutrition Facts (Mediterranean Quinoa Fried Rice)


Per serving: 291 kcal cal., 10 g fat (2 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 8 mg chol., 593 mg sodium, 41 g carb., 8 g fiber, 6 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 20 2017

Forget a panful of hot oil. Just two tablespoons of butter are all you need to perfectly brown four thick, juicy pork chops. Take dinner over the top by serving them alongside our sweet, zingy corn relish.

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)


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
INGREDIENTS

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


DIRECTIONS

 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


INGREDIENTS

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

 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.


FROM THE 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 Facts (Oven-Fried Pork Chops)
Per serving: 327 kcal cal., 14 g fat (6 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 147 mg chol., 383 mg sodium, 13 g carb., 2 g fiber, 2 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 19 2017

INGREDIENTS

1 - cup dried cherries, chopped
1/2 - cup Cabernet Sauvignon wine
3/4 - cup butter, cut up
4 - ounces unsweetened chocolate, chopped
2 - cups sugar
3 - eggs
1 - teaspoon vanilla
1 - cup all-purpose flour
1/2- teaspoon baking powder
1/4 - teaspoon baking soda
1/4 - teaspoon salt
1 - recipe Red Wine Ganache


DIRECTIONS

In a small saucepan combine cherries and wine. Bring just to boiling; remove from heat. Set aside. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease and flour foil; set pan aside.
In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Stir in vanilla. In a small bowl stir together the flour, baking powder, baking soda, and salt; stir into chocolate mixture until combined. Stir in undrained cherries.


Spread the batter evenly in the prepared pan. Bake about 30 minutes or until sides begin to pull away from pan. Cool in pan on a wire rack.


Pour Red Wine Ganache over cooled brownies, spreading evenly. Let stand about 2 hours or until set. Use the foil to lift the uncut brownies out of the pan and onto a cutting board. Cut into bars.


FROM THE TEST KITCHEN


TO STORE:
Place frosted brownies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Red Wine Ganache
INGREDIENTS

6
ounces semisweet chocolate, chopped
3
tablespoons butter, cut up
3
tablespoons red wine
DIRECTIONS

 In a heavy small saucepan combine chocolate, butter, and red wine. Heat and stir over low heat until melted and smooth.
Nutrition Facts (Cherry-Cabernet Brownies)
Per serving: 158 kcal cal., 8 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 28 mg chol., 82 mg sodium, 21 g carb., 1 g fiber, 16 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 18 2017

Chill out come dessert time. These no-bake dessert recipes free up the oven for other baking or let you avoid the oven completely and keep the house cool in toasty summer months. These no-bake desserts, including ice cream floats and dessert dips, are a perfect ending to your meal.

INGREDIENTS

1 - recipe Banana Ice Cream
2 - cups crisp rice cereal
1 - tablespoon unsweetened cocoa powder
2 - tablespoons coconut oil, melted
2 - tablespoons honey
Topper(s), such as berries, sliced peaches, and/or chopped nuts


DIRECTIONS

Prepare Banana Ice Cream. Place in freezer until needed.
For crust, line a 12-inch pizza pan with parchment paper. In a medium bowl stir together cereal and cocoa powder. Stir in oil and honey. Spread into a 10-inch circle in prepared pan. Freeze 5 to 10 minutes or until firm.


If necessary, let ice cream stand at room temperature just until soft enough to spread. Spread ice cream over crust to within 1 inch of the edges; add topper(s). Freeze 20 to 30 minutes or until ice cream is nearly firm.
Banana Ice Cream


INGREDIENTS

4 - medium bananas, peeled, sliced, and frozen
1/4 - cup refrigerated unsweetened coconut milk
2 - teaspoons vanilla


DIRECTIONS

 In a food processor combine all of the ingredients.* Cover and process until smooth. Serve immediately for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Store in freezer up to 1 week.
FROM THE TEST KITCHEN

*
It's best to use the bananas directly from the freezer without letting them thaw.
STRAWBERRY-RASPBERRY ICE CREAM


Prepare as directed, except add 1/2 cup each strawberries and raspberries and reduce coconut milk to 2 Tbsp. Makes 8 (1/2-cup) servings.


Per Serving: 63 calories, 1 g protein, 15 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 8 g total sugar, 1% Vitamin A, 14% Vitamin C, 1 mg sodium, 1% calcium, 1% iron


PEANUT BUTTER ICE CREAM


Prepare as directed, except add 1/4 cup peanut butter or other nut butter and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 139 calories, 3 g protein, 21 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 11 g total sugar, 1% Vitamin A, 8% Vitamin C, 47 mg sodium, 1% calcium, 2% iron


CHOCOLATE ICE CREAM
Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 79 calories, 1 g protein, 19 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 10 g total sugar, 1% Vitamin A, 8% Vitamin C, 2 mg sodium, 1% calcium, 3% iron


Nutrition Facts (Dessert Pizza with Banana Ice Cream)
Per serving: 111 kcal cal., 4 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 0 mg chol., 27 mg sodium, 17 g carb., 2 g fiber, 9 g sugar, 2 g pro. Percent Daily Values are based on a

2,000 calorie diet
Nutrition Facts (Banana Ice Cream)
Per serving: 76 kcal cal., 0 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 3 mg sodium, 18 g carb., 2 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 13 2017

INGREDIENTS

8 - ounces rice noodles (Vietnamese banh pho or Thai sen-mee)
1/4 - cup salted peanuts, finely chopped
1/2 - teaspoon grated lime peel
3 - tablespoons fish sauce
2 - tablespoons fresh lime juice
2 - tablespoons packed brown sugar
4 1/2 - teaspoons rice vinegar
1 - tablespoon Asian chili sauce with garlic
3 - tablespoons cooking oil
1 - pound boneless, skinless chicken breast halves, cut into bite-size strips
6 - cloves garlic, minced
1 - egg, lightly beaten
1 - cup fresh bean sprouts
1/3 - cup sliced green onions (3)
2 - tablespoons snipped fresh cilantro


DIRECTIONS

Place noodles in a large bowl. Add enough hot tap water to cover. Let stand for 10 to 15 minutes or until pliable but not soft; drain well.
Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.


In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chili sauce. Stir until smooth; set aside.
In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.


Add egg to hot skillet; cook for 30 seconds. Turn egg with spatula; cook for 30 to 60 seconds more or just until set. Remove from skillet and chop; set aside.


In same skillet, heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; cook and stir for 2 minutes. Add the fish sauce mixture and chicken; cook and stir for 1 to 2 minutes or until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.


Nutrition Facts (Chicken Pad Thai)
Per serving: 565 kcal cal., 19 g fat (3 g sat. fat, 6 g polyunsaturated fat, 8 g monounsatured fat), 119 mg chol., 945 mg sodium, 63 g carb., 3 g fiber, 9 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 12 2017

INGREDIENTS

12 - ounces skinless, boneless chicken breast halves or chicken thighs
4 - fresh ears of sweet corn
1 - 32 ounce container reduced-sodium chicken broth
1 - small green sweet pepper, chopped (1/2 cup)
1 - cup milk
1 1/4 - cups instant mashed potato flakes
Salt and ground black pepper
Crushed red pepper (optional)


DIRECTIONS

In Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.


Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper. Makes 4 servings.
Nutrition Facts (Fresh Corn and Chicken Chowder)


Per serving: 269 kcal cal., 3 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 54 mg chol., 721 mg sodium, 33 g carb., 3 g fiber, 7 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 11 2017

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in less 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches; everyone will enjoy them.

INGREDIENTS

1 - tablespoon snipped dried tomatoes (not oil-packed)
4 - skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
1/4 - cup crumbled feta cheese (1 ounce)
2 - tablespoons softened fat-free cream cheese (1 ounce)
2 - teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 - teaspoon ground black pepper
1 - teaspoon olive oil or cooking oil
Fresh basil sprigs (optional)


DIRECTIONS

Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.


In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.
Nutrition Facts (Feta-Stuffed Chicken Breasts)


Per serving: 168 kcal cal., 5 g fat (2 g sat. fat, 75 mg chol., 221 mg sodium, 1 g carb., 0 g fiber, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, July 10 2017

Make an old-fashioned country-style meal sent to you for your slow cooker this summer. Tart apples and saucy pork ribs combine to form a sweet barbecue dinner. A splash of bourbon adds smoky flavor to this summer slow cooker dinner.

INGREDIENTS

4 1/2 - 5 - pounds country-style pork ribs
Salt - Ground black pepper
1 - cup apple jelly
3/4 - cup bourbon
1/2 - cup packed brown sugar
1/2 - cup bottled barbecue sauce
1/2 - cup cider vinegar
1/2 - teaspoon dried thyme, crushed
3 - medium tart cooking apples, peeled, cored, and quartered


DIRECTIONS

Season ribs with salt and pepper; place in a 6-quart slow cooker. In a medium bowl whisk together jelly, bourbon, brown sugar, barbecue sauce, vinegar, and the 1/2 teaspoon thyme. Pour bourbon mixture over ribs in the cooker.


Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1-1/2 hours.


Add apples to slow cooker. Cover and cook on low-heat setting for 3 to 4 hours more or on high-heat setting for 1-1/2 to 2 hours more or until apples and ribs are tender.


To serve, transfer ribs to a serving platter. Strain cooking liquid and serve with ribs.

FROM THE TEST KITCHEN
FOR EASY CLEANUP:


Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once ribs are finished cooking, remove the ribs from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Apple-Bourbon Country-Style Pork Ribs)


Per serving: 588 kcal cal., 20 g fat (7 g sat. fat, 3 g polyunsaturated fat, 8 g monounsatured fat), 123 mg chol., 443 mg sodium, 58 g carb., 2 g fiber, 46 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:14 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 06 2017

INGREDIENTS

1/3 - cup bottled ranch salad dressing
1/2 - cup bottled roasted red sweet peppers, drained
1 - 12 ounce can solid white tuna, drained and broken in chunks
1 - 8 3/4 ounce can whole kernel corn, drained
12 - extra-thin slices sandwich bread, toasted
Butterhead lettuce leaves (optional)


DIRECTIONS

For the roasted red pepper sauce, in blender container combine salad dressing and half the roasted red sweet peppers; process until nearly smooth.


For tuna filling, chop remaining peppers. In a bowl combine chopped peppers with tuna, corn, and 1/4 cup of the roasted red pepper sauce.
For each club sandwich, spread two slices of toasted bread with tuna filling, layer with lettuce leaves, stack the two slices, then top with a third slice of toast. Cut in half diagonally. Serve with remaining roasted red pepper sauce. Makes 4 servings.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 05 2017

This red potato recipe makes good use of your cast-iron skillet by adding smoky flavor. Bonus: It cooks in less than 30 minutes.

INGREDIENTS

1/2 - pound cooked smoked turkey sausage
3 - 4 - tablespoons olive oil or cooking oil
1 3/4 - pounds unpeeled red-skinned potatoes
2 - medium onions
1 - teaspoon dried thyme, crushed
1 1/2 - 2 - teaspoons cumin seed, slightly crushed
1/4 - teaspoon salt
1/4 - teaspoon pepper


DIRECTIONS

To transport, pack ingredients, transporting sausage in an insulated cooler with ice packs.


To cook, pour 3 tablespoons oil into a heavy 12-inch ovenproof skillet; place directly over campfire or on range top. Lift and tilt skillet to cover bottom with oil. Cut potatoes into 1/2-inch cubes; cut onions into thin wedges or chop. Cook potatoes and onions, uncovered, in hot oil over medium-high heat about 12 minutes or until potatoes are nearly tender, stirring occasionally.


Diagonally slice sausage 1/4 inch thick; add sausage to potato mixture. Add 1 tablespoon oil if necessary to prevent sticking. Cook, uncovered, about 10 minutes or until potatoes and onions are tender and slightly brown, stirring often.


Stir in thyme, cumin seed, salt, and pepper; cook and stir 1 minute more. Makes 6 main-dish servings.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 04 2017

INGREDIENTS

PROSECCO CAKE
4 - eggs
2 1/4 - cups all-purpose flour
2 1/4 - teaspoons baking powder
1/2 - teaspoon salt
2 1/4 - cups sugar
1 - cup milk
1/4 - cup butter
1/2 - teaspoon almond extract
1 - cup Prosecco or sparkling rose
FRESH PEACH FILLING
4 - medium ripe peaches, pitted and coarsely chopped
1/4 - cup Prosecco or sparkling rose
2 - tablespoons sugar
WHIPPED CREAM FROSTING
3 - cups heavy cream

2/3 - cup sour cream
1/2 - cup sugar
2 - teaspoons vanilla
TOPPING
Sliced or chopped peaches
Mint leaves
DIRECTIONS

For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8 1 1/2-inch round baking pans. In a bowl combine flour, baking powder, and salt; set aside.


Preheat oven to 350 degrees F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. (Batter will be light and fluffy.) Beat in flour mixture on medium-low until just combined.


In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.


Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Transfer pans to a wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Using a long-tine meat fork, poke cakes all over. Slowly pour Prosecco over cakes. Wrap in plastic wrap; chill 2 to 24 hours.


For fresh peach filling: In a large bowl combine peaches, Prosecco, and sugar; stir well. Let stand, covered, 30 minutes, stirring occasionally. Using a potato masher or fork, mash into a coarse mixture.


For whipped cream frosting: In an extra-large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer on medium until stiff peaks form; set aside.


Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer; spread with remaining peach filling. Top with third cake layer. Spread top and sides with frosting. To serve, top with sliced peaches and mint leaves.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, July 03 2017

With a strong celery-like flavor, just a tablespoon of lovage goes a long way to add herbal complexity to this creamy potato soup recipe.

INGREDIENTS

2 - pounds russet potatoes, peeled and cubed
1/2 - cup chopped onion
2 - cloves garlic, minced
3 - cups reduced-sodium chicken broth
1 - cup milk
1/2 - teaspoon salt
1/4 - teaspoon pepper
1 - tablespoon chopped fresh lovage


DIRECTIONS

In a 4-quart pot cook potatoes, onion, and garlic in lightly salted boiling water for 15 to 20 minutes or until very tender; drain and return to pot.
Add about half of the chicken broth. Use an immersion blender to puree the potato mixture in the pot. (Or, transfer mixture to a blender; cover and blend until smooth and return to pot.) Stir in remaining broth, milk, salt, pepper, and chopped lovage. Heat through. Serve drizzled with olive oil and sprinkled with additional pepper and lovage leaves.


Nutrition Facts (Cream of Potato Soup with Lovage )


Per serving: 123 kcal cal., 1 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 3 mg chol., 498 mg sodium, 24 g carb., 2 g fiber, 4 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 02 2017

A dinner long jam sesh is inevitable when it comes to these kale-covered chops. Drape them in a quick bacon jam made with unexpected ingredients like OJ and fresh ginger.

INGREDIENTS

4 - bone-in pork loin chops, about 1-inch thick
Salt and pepper
Quick Bacon Jam
1 - large tomato or 2 medium tomatoes, cut into 3/4-inch thick slices
2 - tablespoons olive oil
1 - medium shallot, thinly sliced
4 - cups baby kale or chopped kale
1/4 - cup water
Salt and pepper to taste


DIRECTIONS

Season chops with salt and pepper. Spread both sides lightly with 2 to 3 Tbsp. Quick Bacon Jam.
For a charcoal or gas grill, grill chops, covered, over medium heat for 7 minutes. Turn and grill 7 to 9 minutes more or until done (145 degrees F), adding tomato slices the last 3 minutes of grilling, turning once.


In a large skillet heat olive oil over medium-high heat. Add shallot; cook for 1 to 2 minutes until tender. Add kale and the water; cook and stir 2 minutes until bright green and tender. Using a slotted spoon, transfer to a plate. Season to taste with salt and pepper.
Spoon Quick Bacon Jam over chops and serve with kale and tomatoes.


FROM THE TEST KITCHEN
Make the bacon jam first-this is a "quick jam" vs. traditional kind, it takes 20-25 minutes. And it is incredibly good. I couldn't stop eating it!
The baby kale works well with this recipe because it is tender like mesclun yet still holds up when sauteing.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 01 2017

Looking for a quick casserole meals that's sure to impress? We have you covered with our hot (and cheesy!) lineup, starring classics like macaroni and turkey pot pie, plus sassy new Mexican dinners and pasta bakes -- all with few ingredients and speedy prep times.

INGREDIENTS

Nonstick cooking spray
2/3 - cup panko bread crumbs
2 - tablespoons butter, melted
1/4 - cup butter
1/4 - cup all-purpose flour
1 - 12 ounce can evaporated milk
1/2 - teaspoon salt
1/8 - teaspoon ground white pepper
1/8 - teaspoon cayenne pepper (optional)
3 - 10 ounce packages frozen chopped spinach, thawed and pressed dry
4 - ounces Havarti cheese, thinly sliced


DIRECTIONS

Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. For topping, in a small bowl combine panko and the 2 tablespoons melted butter; set aside.


In a large saucepan heat the 1/4 cup butter over medium heat until melted. Add flour; cook and stir for 2 minutes. Gradually stir in evaporated milk. Cook and stir until mixture is thickened and bubbly. Stir in salt, white pepper, and, if desired, cayenne pepper. Stir in spinach.


Spread half of the spinach mixture in the prepared baking dish. Top with half of the cheese. Repeat layers. Sprinkle with topping. Bake, uncovered, for 20 to 25 minutes or until cheese is melted and topping is golden. Let stand for 5 minutes before serving.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, June 30 2017

Olives and dried plums mingle with ground chicken, coriander, and smoky cumin to create a flavorful prepared dinner.

INGREDIENTS

1 - pound uncooked ground chicken
1/2 - cup chopped onion
2 - teaspoons ground coriander
2 - teaspoons ground cumin
1 - 14 1/2 ounce can diced tomatoes
1 - potato, peeled and finely chopped
1/4 - cup snipped pitted dried plums
1/4 - cup chopped pimiento-stuffed green olives
12 - 6 inch corn or flour tortillas
4 - 6 - ounces Cotija or Monterey Jack cheese, shredded


DIRECTIONS

Preheat oven to 350 degrees F. In a large skillet, cook chicken and onion until chicken is no longer pink; stir to break up pieces. Drain off fat, if necessary. Add coriander, cumin, and 1 teaspoon salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums, and olives. Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender. Uncover; cook 5 minutes more or until most of the liquid has evaporated. Wrap tortillas in foil; bake for 15 minutes or until heated. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro. Fold tortillas in half. Makes 12 tacos (4 servings).

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 29 2017

Roast fresh tomatoes and garlic, then combine with red wine, basil, and oregano for a homemade marinara that tastes incredible on top of pizza crust, stirred into soups, or mixed with pasta.

INGREDIENTS

10 - pounds ripe roma tomatoes
1 - garlic bulb
Olive oil
1 - cup dry red wine
2 - tablespoons sugar
4 - teaspoons kosher salt
1 - cup lightly packed fresh basil leaves, snipped
1/2 - cup lightly packed fresh oregano leaves, snipped
1/2 - teaspoon ground black pepper
1/4 - teaspoon crushed red pepper
1/2 - cup lemon juice


DIRECTIONS

Preheat oven to 450 degrees F. Line two shallow roasting pans and/or 15x10x1-inch baking pans with foil. Cut one or two small slits in each tomato. Place tomatoes in a single layer in the prepared pans. Cut off the top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a custard cup. Drizzle bulb with a little oil; cover with foil. Roast tomatoes and garlic on separate oven racks about 30 minutes or until tomato skins are blistered and garlic feels soft; cool.
Coarsely chop tomatoes, discarding the loose skins and any excess juice. Remove garlic cloves from paper skins by squeezing the bottom of the bulb. Transfer tomatoes and garlic to a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Stir in wine, sugar, and salt. Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.


Press tomato mixture through a food mill fitted with a coarse disc. (Or working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Press pureed mixture through a sieve.*) Discard seeds and skins.
Return the strained mixture to the pot. Stir in basil, oregano, black pepper, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 50 minutes or until reduced to about 8 cups. Remove from heat. Stir in lemon juice.
Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 28 2017

INGREDIENTS

2 - tablespoons butter
1/2 - cup thinly sliced onion
1 - 12 ounce bottle or can dark German beer
1 - tablespoon packed brown sugar
1 - tablespoon vinegar
1/2 - teaspoon caraway seeds
1/2 - teaspoon dried thyme, crushed
1/2 - teaspoon Worcestershire sauce
5 - uncooked bratwurst links (1-1/4 pounds)
5 - hoagie buns, bratwursts buns, or other crusty rolls, split and toasted
1 - recipe Easy Cranberry-Pickle Relish


DIRECTIONS

In a 4-quart Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwursts in beer mixture. Cover and simmer for 10 minutes.


Using tongs, remove bratwursts from cooking liquid. If desired, reserve cooking liquid. In a grill pan or a 10-inch skillet cook bratwursts over medium heat about 10 minutes or until brown and an instant-read thermometer inserted into bratwursts registers 160F, turning occasionally. If desired, return bratwursts to cooking liquid to keep warm until serving time.


To serve, place grilled bratwursts in buns. Using a slotted spoon, top with onion slices and Easy Cranberry-Pickle Relish. Makes 5 sandwiches.

Posted by: AT 10:17 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 27 2017

Totally New Takes on Traditional Meals
Try our modern takes on the comfort food you know and love from childhood: casseroles, skillets, sloppy joes, and souffles.

INGREDIENTS

1 1/4 - cups dry red or yellow lentils
2 - medium carrots, shredded
3/4 - cup snipped dried apricots and/or golden raisins
1 - medium onion, chopped
1 - stalk celery, chopped
1 1/2 - teaspoons garam masala or 2 tsp. Jamaican jerk seasoning
2 - cloves garlic, minced
1 - tablespoon vegetable oil
3 - eggs, lightly beaten
1 1/2 - cups cooked brown rice
3/4 - cup pecans, toasted and chopped
1/2 - cup mango chutney
1/4 - cup chopped red sweet pepper
1/4 - cup chopped peeled fresh mango
Cilantro leaves (optional)


DIRECTIONS

Preheat oven to 350 degrees F. In medium saucepan bring 3 cups water and lentils to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until tender. Drain; set aside.


In 10-inch skillet cook carrots, apricots, onion, celery, garam masala, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally.


In large bowl combine eggs, cooked lentils, carrot mixture, brown rice, 2/3 cup of the nuts, half the chutney, and 1 tsp. salt.
Firmly press lentil mixture into a greased 9- or 9-1/2-inch deep-dish pie plate. Bake, uncovered, 25 minutes. In small bowl combine remaining chutney with sweet pepper, mango, and remaining nuts.


Evenly spoon chutney mixture on loaf. Bake 10 minutes more or until chutney mixture is heated through (loaf should read 160 degrees F). Sprinkle with cilantro leaves. Let stand 15 minutes; cut in wedges to serve. Makes 8 servings.


Nutrition Facts (Nutty Meatless Loaf)
Per serving: 367 kcal cal., 12 g fat 79 mg chol., 496 mg sodium, 53 g carb., 13 g fiber, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, June 26 2017

Make Ahead Meal Ideas
Start the morning on the right foot with any of these scrumptious make-ahead breakfast and brunch recipes. Each one is a crowd-pleaser, perfect for when you have guests.

INGREDIENTS

1/2 - of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
4 - slices bacon
1 1/2 - cups chopped fresh mushrooms (4 ounces)
3/4 - cup shredded Gruyere cheese (3 ounces)
1/4 - cup chopped green onions (2)
2 - tablespoons fresh thyme leaves
2 - eggs, lightly beaten
1 - 8 ounce carton sour cream


DIRECTIONS

Preheat oven to 450 degrees F. Let piecrust stand according to package directions. Ease piecrust into a 9-inch tart pan that has a removable bottom. Press pastry into fluted sides of pan; trim edge. Do not prick pastry. Line 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.
In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add mushrooms to the reserved drippings; cook until mushrooms are tender and liquid is evaporated.
Stir in crumbled bacon, green onions, and thyme. In a medium bowl combine eggs and sour cream. Stir in bacon mixture and cheese. Pour into crust.


Bake for 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean.* Cool on a wire rack for 2 hours. Place quiche in an airtight container; cover. Chill for 2 to 24 hours.


Preheat oven to 350 degrees F. Place quiche on a baking sheet. Bake about 10 minutes or until warm in center. Cut into thin wedges.
FROM THE TEST KITCHEN


*TIP:
To serve right away, cool quiche on a wire rack for 10 minutes. Cut into thin wedges.
Nutrition Facts (Bacon-Mushroom Quiche with Gruyere and Thyme)
Per serving: 363 kcal cal., 27 g fat (12 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 114 mg chol., 353 mg sodium, 20 g carb., 0 g fiber, 3 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:40 am   |  Permalink   |  Email
Saturday, June 03 2017

INGREDIENTS

1 - 1 1/2 pound center-cut pork loin fillet
Salt
Ground black pepper
8 - slices center-cut bacon
16 - green onions
1 - pint cherry or grape tomatoes, halved
1 - 16 ounce can pinto beans, rinsed and drained
1/3 - cup ketchup
2 - tablespoons water
1 - teaspoon yellow mustard


DIRECTIONS

Cut pork loin crosswise into eight pieces. Sprinkle lightly with salt and pepper. Wrap one slice of bacon around each piece of pork; secure with a small skewer or wooden pick. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pork on grill rack over pan. Cover and grill for 25 minutes or until pork is slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling.


Meanwhile, chop four of the green onions; set aside. Place remaining onions on grill rack over coals. Grill for 3 to 4 minutes, turning occasionally until just tender.


In a saucepan combine the chopped onions, tomatoes, beans, ketchup, the water, and mustard. Bring to a boiling; reduce heat. Cover and simmer until pork is done. Serve with pork and green onions.
Nutrition Facts (Bacon-Wrapped Pork and Beans)


Per serving: 452 kcal cal., 11 g fat (4 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 107 mg chol., 1147 mg sodium, 33 g carb., 8 g fiber, 11 g sugar, 55 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:29 pm   |  Permalink   |  0 Comments  |  Email
Friday, June 02 2017

Hassle free dinners tonight with these quick and easy one-dish chicken meals, including #mealdelivery like chicken cacciatore, chicken and rice, and speedy chicken stir-fries. The best part. Easy cleanup.

INGREDIENTS

6 - cups water
1 1/3 - cups dried bow tie or rotini pasta (6 ounces)
1 - 16 ounce package frozen sweet pepper and onion stir-fry vegetables
1 - 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 1/4 - cups fat-free milk
3 - tablespoons light mayonnaise or salad dressing
1 - teaspoon salt-free lemon-pepper seasoning
1 - cup cubed cooked chicken breast*


French bread, cut into chunks and toasted (optional)
Cracked black pepper (optional)


DIRECTIONS

Preheat oven to 350 degrees F. In a large saucepan bring the water to boiling. Add pasta; reduce heat. Simmer, uncovered, for 6 minutes, stirring occasionally. Stir in frozen vegetables. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until pasta is tender but still firm; drain. Rinse with cold water; drain again. Set aside.


In a large bowl stir together cream of chicken soup, milk, mayonnaise, and lemon-pepper seasoning. Stir in chicken and pasta mixture. Transfer mixture to a 2-quart square baking dish.


Bake, covered, for 30 minutes; stir. Uncover; bake for 10 to 15 minutes more or until mixture is heated through and bubbly. Let stand for 10 minutes before serving. If desired, top with French bread pieces and cracked black pepper.


FROM THE TEST KITCHEN
*TIP:
Because using a packaged, cooked chicken product will increase the sodium, it is best to cook your own chicken breasts to use in this recipe. You may grill, roast, or poach the chicken.
Nutrition Facts (Chicken Supreme Casserole)
Per serving: 359 kcal cal., 7 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 40 mg chol., 441 mg sodium, 51 g carb., 3 g fiber, 10 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 01 2017

Fit family meals into your busy summer schedule with our best time-saving, no-cook recipes. Try our fresh, quick, and oh-so-tasty meal plans that are perfect for summer.

INGREDIENTS

1/2 - cup finely crushed graham crackers
2 - tablespoons butter, melted
1 - envelope unflavored gelatin
3/4 - cup fat-free milk
2 - 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
1 - 8 ounce package fat-free cream cheese, softened
1 - 8 ounce carton fat-free sour cream
1/3 - cup sugar
2 - teaspoons vanilla
4 - ounces dark chocolate, melted and cooled


Fresh blackberries and/or raspberries (optional)
DIRECTIONS

For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.


For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.


In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.


Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.


To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.
FROM THE TEST KITCHEN


Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.
To make this recipe gluten-free, use gluten-free graham crackers.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 31 2017

INGREDIENTS

1 - small white or sweet yellow onion
1 - small red onion
1/2 - cup cider vinegar
1/2 - cup distilled white vinegar
1/2 - cup granulated sugar
2 - teaspoons celery seed
1 - teaspoon crushed red pepper flakes
8 - 1/4 pounds all-beef hot dogs, grilled, (directions below)
8 - hot dog buns


DIRECTIONS

Cut onions into thin slices and place in a non-reactive shallow dish. In bowl whisk together vinegars, sugar, 1 tablespoon kosher salt, celery seed, and red pepper flakes until sugar and salt are dissolved. Pour vinegar mixture over onions; stir to evenly coat. Cover and set aside at room temperature for 2 to 3 hours, stirring occasionally.


Top grilled hot dogs with mustard, ketchup, and drained, pickled onions. Makes 8 hot dogs.
FROM THE TEST KITCHEN
BASIC HOT DOG GRILLING:
With a sharp knife, make a few shallow slashes in each hot dog. On gas or charcoal grill, grill hot dogs directly over medium heat with lid closed, until lightly marked on outside and heated through-5 to 7 minutes-turning occasionally. During last minute of grilling, toast buns.

Posted by: AT 01:58 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, May 30 2017

INGREDIENTS

12 - slices bacon
6 - tablespoons packed brown sugar
4 - teaspoons ground coffee
1 - teaspoon garlic powder
1 1/2 - pounds 80 percent lean ground beef
3 - tablespoons rice vinegar
2 - tablespoons mayonnaise or salad dressing
2 - teaspoons sugar
1/2 - 1 - teaspoon Asian chili sauce (Sriracha sauce)
1/2 - teaspoon kosher salt
2 1/2 - cups shredded green cabbage
1/2 - cup shredded carrot (1 medium)
1/2 - cup thinly sliced red onion
1/4 - cup snipped fresh parsley
Kosher salt
Ground black pepper
6 - sesame seed-topped hamburger buns, split and toasted
1 - recipe Fried Pickles


DIRECTIONS

Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.


Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.


For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.


Season patties with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160 degrees F to 165 degrees F)* and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.)
Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.


FROM THE 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.
Fried Pickles
INGREDIENTS

1
cup all-purpose flour
1
cup yellow cornmeal
2
tablespoons ground black pepper
3
cups sliced pickled vegetables, dill pickles, jalapeno peppers, pepperoncinis, or pitted green olives
3/4
cup buttermilk or sour milk*
peanut or vegetable oil for deep-frying
DIRECTIONS

 Preheat oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside.
 Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
 In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
 Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.
FROM THE TEST KITCHEN

*TIP:
To make 3/4 cup sour milk, place 2 teaspoons 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.
Nutrition Facts (Bacon-Wrapped Burger with Fried Pickles & Slaw)
Per serving: 1013 kcal cal., 61 g fat (15 g sat. fat, 5 g polyunsaturated fat, 22 g monounsatured fat), 97 mg chol., 1611 mg sodium, 82 g carb., 5 g fiber, 17 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:55 pm   |  Permalink   |  0 Comments  |  Email
Friday, May 26 2017

Say so long to side-dish salads and hello to hearty meals  Made with good-for-you ingredients like farro and couscous, as well as fun toss-ins such as avocado and pickled cantaloupe, these main-dish salads are anything but a side note. Best of all, they each have 10 or more grams of protein -- so you know they're dinner-worthy.

INGREDIENTS

1 - cup dried chickpeas (garbanzo beans)
1/4 - cup packed brown sugar
1/2 - cup olive oil
1 1/2 - teaspoons salt
1/2 - teaspoon ground black pepper
1 - teaspoon poultry seasoning
2 - turkey tenderloins (1 pound total)
1/2 - cup uncooked farro
1 1/2 - cups reduced-sodium chicken broth
3 - tablespoons sherry vinegar
1 - large Gala, Braeburn, or Honeycrisp apple, cored and thinly sliced
1 - 6 ounce package mixed salad greens
2 - romaine hearts, chopped (8 cups)
3 - clementines, peeled and cut up
2 - tablespoons dried cranberries
1 - ounce high-quality blue cheese, crumbled (1/4 cup)


DIRECTIONS

Rinse chickpeas. In a large saucepan or Dutch oven combine chickpeas and 4 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or place chickpeas and water in pan. Cover and let soak in the refrigerator overnight.) Drain and rinse chickpeas and return to pan. Add fresh water to cover by 1 inch. Bring to boiling. Reduce heat; cover and simmer for 1 1/2 hours or until chickpeas are very tender, stirring occasionally.


Preheat oven to 325 degrees F. Drain and rinse beans, then spread on a kitchen towel to dry thoroughly. Line a shallow baking pan with parchment paper and spread beans in a single layer in pan. Sprinkle with brown sugar, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; stir to coat beans evenly. Roast for 50 minutes or until amber colored, stirring twice for even browning. Remove and cool in pan.


Sprinkle poultry seasoning and 1/2 teaspoon salt over turkey. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and add turkey. Cook for 30 to 35 minutes or until done (165 degrees F), turning occasionally to brown evenly.


Meanwhile, in a medium saucepan bring farro and broth to boiling. Reduce heat; cover and simmer for 30 minutes or until tender but chewy. Drain off any liquid; cool.


Pour vinegar into a large bowl. Whisk in remaining 6 tablespoons oil in a thin, steady stream until blended and thickened. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer turkey to dressing in bowl and toss to coat. Cool 5 minutes. Remove turkey to a cutting board and slice, reserving dressing in bowl.


Add apples, greens, and romaine to dressing; toss to coat. Transfer salad to a platter or plates. Arrange turkey, farro, and chickpeas over greens. Top with clementines, cranberries, and cheese.


FROM THE TEST KITCHEN
To use canned beans, skip step 1. Drain and rinse

2 15-ounce cans chickpeas; pat dry and continue as directed in step 2.
TO STORE:
Place candied chickpeas in a covered container. Chill for up to 3 days.
Nutrition Facts (Turkey Farro Salad with Candied Chickpeas)
Per serving: 407 kcal cal., 17 g fat (3 g sat. fat, 3 g polyunsaturated fat, 0 g monounsatured fat), 28 mg chol., 642 mg sodium, 42 g carb., 6 g fiber, 17 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:31 am   |  Permalink   |  Email
Wednesday, May 24 2017

Sending a delicious, well rounded meal is a breeze with our best meals for a one-dish dinner. Each of our one-dish dinners requires little prep time and cooks in just one pan.

INGREDIENTS

4 - cups reduced-sodium chicken broth
4 - ounces dried medium shell pasta (1 1/3 cups)
1 - 14 1/2 ounce can diced tomatoes
1/4 - teaspoon crushed red pepper (optional)
1 - 15 ounce can navy beans, rinsed and drained
1 - cup chopped cooked chicken breast
1 - cup fresh arugula
1/2 - cup chopped fresh basil
1 - tablespoon extra-virgin olive oil
Kalamata olives
Parmesan cheese


DIRECTIONS

In a 4-quart Dutch oven bring broth to boiling. Add the pasta, undrained tomatoes, and crushed red pepper, if desired. Return to boiling; reduce heat. Cover and cook for 10 minutes or until pasta is just tender.
Stir in remaining ingredients; heat through. Season to taste. Top with Parmesan cheese and kalamata olives.
FROM THE TEST KITCHEN


STIR-INS/TOPPERS:
Stir in 1/3 cup pitted kalamata olives, coarsely chopped, and top soup with grated Parmesan cheese.
Nutrition Facts (Fresh Basil and Navy Bean Soup)
Per serving: 293 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 30 mg chol., 1114 mg sodium, 39 g carb., 7 g fiber, 4 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 23 2017

The versatility of chicken breast makes it a classic kitchen staple. Whether you prefer oven-baked, boiled, slow-simmered, or in the skillet -- we have a chicken breast dinner any way you want it.

INGREDIENTS

4 - bone-in chicken breast halves (about 2 1/2 pounds total)
1/2 - cup dried tomato pesto or basil pesto
2 - medium zucchini and/or yellow summer squash, trimmed and halved lengthwise
1 - tablespoon olive oil
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
Hot cooked angel hair pasta (optional)
Snipped fresh basil (optional)


DIRECTIONS

Preheat oven to 350 degrees F. Loosen the skin on one edge of each chicken breast half. Using 3 tablespoons of the pesto, rub about 2 teaspoons pesto under and over the skin of each breast half. Arrange chicken in a 15101-inch baking pan. Bake for 45 to 55 minutes or until chicken is done (170 degrees F). Remove chicken from oven; cover and keep warm.


Preheat broiler. Place zucchini and/or yellow squash on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with salt and pepper. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling.


Cut squash into 1/4-inch slices. In a bowl combine squash, the remaining 5 tablespoons pesto, and, if desired, hot cooked pasta; toss gently to coat. Serve chicken with squash mixture and, if desired, sprinkle with basil.Nutrition Facts (Pesto Chicken Breasts with Zucchini)

Per serving: 472 kcal cal., 26 g fat (7 g sat. fat, 5 g polyunsaturated fat, 10 g monounsatured fat), 145 mg chol., 553 mg sodium, 8 g carb., 2 g fiber, 5 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, May 22 2017

Take a shortcut to sweetness with our favorite desserts that require just five ingredients. With easy recipes for cookies, ice cream, truffles, and candy, our collection of quick desserts holds something for every sweet tooth.

Fresh Peach Ice Cream
Use your blender or food processor to prepare enough peach puree for both the ice cream and the Chocolate-Peach Sauce. Should you have leftover peach ice cream, drops scoops into glasses of cold lemon-lime soda for a fantastic float.

1 1/2 - pounds ripe peaches, peeled and pitted (5 medium)

3 - cups half-and-half or light cream
1 1/4 - cups sugar
6 - egg yolks, lightly beaten
1 - teaspoon vanilla
1 - recipe Chocolate-Peach Sauce (optional)


DIRECTIONS

Cut peaches into chunks and place in a food processor or blender. Cover and process or blend until smooth. Measure 2 cups of the peach puree for the ice cream; cover and chill. Measure and set aside 2 tablespoons of the peach puree for the Chocolate-Peach Sauce (if using). Cover and chill any remaining puree for another use.


In a large saucepan combine half-and-half and sugar. Cook and stir over medium heat until sugar is dissolved. Gradually stir about half of the hot mixture into the egg yolks. Add yolk mixture to cream mixture in saucepan. Cook and stir about 5 minutes more or until mixture is slightly thickened and coats the back of a metal spoon. Remove from heat. Transfer to a large bowl; cover and cool for 30 minutes. Stir in vanilla.


Cover and chill for 4 to 24 hours. Stir in the 2 cups chilled peach puree. Freeze mixture in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. Ripen at least 4 hours. If desired, serve ice cream with Chocolate-Peach Sauce.

Posted by: AT 09:06 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 20 2017

Don't start your day with a mediocre breakfast. We've listed our best frittata recipes filled with plenty of healthy vegetables and proteins to make your meal worthwhile.

INGREDIENTS

8 - eggs, lightly beaten
3/4 - cup low-fat cottage cheese or or crumbled reduced-fat feta cheese
1 - teaspoon herbes de Provence or Italian seasoning, crushed, or 1/2 teaspoon dried dillweed
1/4 - teaspoon black pepper
Nonstick cooking spray
1/2 - cup chopped red onion
2 - cloves garlic, minced
4 - cups baby spinach or torn spinach
1/2 - cup thinly sliced seeded mini red sweet peppers, drained
1 - ounce thinly sliced, smoked salmon (lox-style); smoked turkey; or low-fat, reduced-sodium cooked boneless ham, chopped


DIRECTIONS

Preheat broiler. In a bowl combine eggs, cottage cheese, herbes de Provence and black pepper.
Coat an unheated large cast-iron or broiler-proof nonstick skillet with cooking spray. Preheat skillet over medium heat. Add onion and garlic. Cook about 4 minutes over medium heat or until onion is just tender, stirring occasionally. Stir in spinach; cook 1 minute more or until wilted.
Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until mixture is almost set. Sprinkle roasted red sweet peppers and salmon on top.


Place skillet under broiler 4 to 5 inches from heat. Broil about 2 minutes or until just set. Let stand 1 minute. Cut into wedges.
Nutrition Facts (Smoked Send Salmon and Roasted Red Pepper Frittata)


Per serving: 141 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 284 mg chol., 333 mg sodium, 5 g carb., 1 g fiber, 2 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, May 19 2017

INGREDIENTS

1/2 - cup olive oil
3 - cloves garlic, sliced
1 - 12 ounce package spaghetti, broken in half
3 - cups reduced-sodium chicken broth
1 - medium zucchini, ends trimmed
1 - medium yellow summer squash, ends trimmed
6 - sticks string cheese
4 - cups red and yellow cherry tomatoes, chopped
1 - large onion, finely chopped (1 cup)
1 - cup chopped fresh Italian flat-leaf parsley
1 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1/4 - cup red wine vinegar
1/2 - cup walnuts, toasted*


DIRECTIONS

Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add garlic and stir for 1 minute. Add pasta, tossing to combine. Add broth. Heat, uncovered, over medium heat for 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat and set aside to cool for 10 minutes. Transfer to a serving dish. Meanwhile, use a spiral vegetable slicer to cut zucchini and yellow squash into long strands. Snip strands into shorter lengths, if desired. Add to spaghetti. Set aside to cool completely. Pull cheese into thin strands; chill until ready to serve.


In a small bowl toss together tomatoes, onion, parsley, salt, pepper, remaining oil, and vinegar. Add cheese to spaghetti mixture. Top with tomato mixture and walnuts.


FROM THE TEST KITCHEN
TOASTED WALNUTS


Toss together the walnuts, 1 teaspoon olive oil and 1/4 teaspoon of the salt in a shallow baking pan. Bake in a 350 degrees F oven for 5 minutes until toasted; set walnuts aside.
Nutrition Facts (Summer Spaghetti Salad)


Per serving: 335 kcal cal., 19 g fat (4 g sat. fat, 4 g polyunsaturated fat, 9 g monounsatured fat), 9 mg chol., 443 mg sodium, 33 g carb., 2 g fiber, 5 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:50 am   |  Permalink   |  Email
Wednesday, May 17 2017

Insanely Easy Prepared Dinners If you have 30 minutes, you have time to whip up one of these quick and easy dinner recipes that will be talked about for days to come. Fast cooking methods and shortcut ingredients get these delicious meals on the table in a flash—without compromising on flavor. You're sure to please your dinner crowd with these recipes for piled-high sandwiches, cheesy pizzas, hearty pastas, tender steaks, and more.

INGREDIENTS

1 - lemon
2 - 6 ounces boneless beef shoulder top blade (flat-iron) steaks, trimmed and cut in half
1 - teaspoon dried rosemary, crushed
1/4 - teaspoon sea salt
1/4 - teaspoon black pepper
3 - tablespoons olive oil
1 - 8 ounce package kale sprouts or Brussels sprouts, sliced lengthwise
1/4 - cup Balsamic Salad Dressing
2 - cups grape tomatoes, halved if desired
2 - cloves garlic, minced
1/3 - cup pitted green olives, halved


DIRECTIONS

Remove 1 tsp. zest from lemon; cut lemon into wedges. Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.


In a large skillet heat 1 Tbsp. of the oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145 degrees F), turning once. Remove from skillet; keep warm.


Meanwhile, in an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add kale; cook, covered, 5 to 7 minutes or until tender-crisp. Remove from heat. Drizzle with Balsamic Salad Dressing; toss to coat.


In same large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and lemon zest.
Serve steaks with kale mixture, tomato mixture, and lemon wedges.


Nutrition Facts (Mediterranean Flat-Iron Steaks)
Per serving: 393 kcal cal., 31 g fat (6 g sat. fat, 8 g polyunsaturated fat, 14 g monounsatured fat), 56 mg chol., 621 mg sodium, 14 g carb., 5 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:46 am   |  Permalink   |  Email
Tuesday, May 16 2017

INGREDIENTS

2 - eggs, lightly beaten
2 - tablespoons milk
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
2 - x-inch? frozen waffles, thawed
1 - tablespoon butter, melted
2 - slices cheese (american, cheddar, colby jack, etc)
2 - slices bacon, crisp cooked
Toppers such as avocado, tomato, spinach, etc. (optional)


DIRECTIONS

In a small bowl beat together eggs, milk, salt, and pepper. Lightly coat a 6-inch nonstick skillet with nonstick cooking spay. Preheat skillet over medium heat. Add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.


Brush one side of each waffle with melted butter. Top the unbuttered side of one waffle with 1 slice of cheese, the eggs, bacon, remaining slice of cheese, and any additional Toppings, if desired. Top with remaining waffle, buttered side up. Return skillet to medium heat and cook sandwich for 3 minutes per side or until waffle is golden and cheese melts. To serve, slice in half.

Posted by: AT 02:16 am   |  Permalink   |  Email
Monday, May 15 2017

Grab the napkins. It's about to get real. Dig into this roundup of sweet-and-saucy BBQ chicken dinner -- honey-sriracha chicken thighs, barbecue chicken and ramen waffles, pulled chicken sandwiches, and more -- perfect for your next tailgate or summer barbecue. You. Are. Welcome.

INGREDIENTS

1 - 1 3/4 pound purchased roasted chicken
1 - medium onion, cut in 1/4-inch slices
1 - tablespoon olive oil
1/3 - cup cider vinegar or white wine vinegar
1/2 - cup tomato sauce
3 - 4 - tablespoons seeded and finely chopped fresh red and/or green serrano chile peppers
2 - tablespoons snipped fresh thyme
2 - tablespoons molasses
2 - tablespoons water
1/2 - teaspoon salt
6 - kaiser rolls or hamburger buns, split
Bread-and-butter pickle slices or sweet pickle slices


DIRECTIONS

Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.
In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.


Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.
Nutrition Facts (Pulled Roast Chicken Sandwiches)


Per serving: 668 kcal cal., 18 g fat 126 mg chol., 1485 mg sodium, 76 g carb., 3 g fiber, 50 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:52 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 14 2017

Get out and enjoy spring weather while dinner cooks itself.  Use our slow cooker meals. We've compiled some of our favorite spring slow cooker dinners to give you more time to enjoy the fresh air. The flavors of spring produce abound in these fresh slow cooker meals.

INGREDIENTS

4 - cups reduced-sodium chicken broth or water
1 - pound tiny red or yellow new potatoes
14 - 16 - ounces cooked andouille or kielbasa sausage, cut into 1 1/2-inch pieces
1/2 - cup frozen small whole onions, thawed
1/2 - 1 - tablespoon Old Bay seasoning or crab and shrimp boil seasoning
1/4 - 1/2 - teaspoon cayenne pepper
3 - ears fresh sweet corn, husks and silks removed and cut crosswise into quarters
1 1/2 - pounds fresh or frozen large shrimp in shells, thawed
2 - tablespoons butter, melted
1 - tablespoon snipped fresh parsley
Cocktail sauce


DIRECTIONS

In a 6- to 7-quart slow cooker combine the broth, potatoes, sausage, onions, Old Bay seasoning, and cayenne pepper. Place corn on top of the potato mixture. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or or until corn and potatoes are just tender.
If using low, turn to high. Gently stir the shrimp into the potato mixture. Cover and cook for 10 minutes more or until shrimp are opaque.
Using a slotted spoon, transfer shrimp mixture to an extra-large bowl. Pour butter over shrimp mixture; toss gently to coat. Spoon some of the cooking liquid over the mixture. Sprinkle with parsley. Serve with cocktail sauce.


FROM THE TEST KITCHEN
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 Facts (Low-Country Shrimp Boil)


Per serving: 416 kcal cal., 16 g fat (6 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 193 mg chol., 1583 mg sodium, 31 g carb., 3 g fiber, 8 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:37 am   |  Permalink   |  Email
Saturday, May 13 2017

Inspire your kids to sharpen their cooking skills and be more adventurous with their eating habits by cooking together! These kid-friendly breakfast, lunch, dinner, and snack recipes are quick and easy meals, and all have a portion that even the most novice chefs can assist with.

INGREDIENTS

2 - turkey breast tenderloins (1 1/2 to 1 3/4 pounds total)
1/2 - teaspoon poultry seasoning
Nonstick cooking spray
1 - 14 1/2 ounce can reduced-sodium chicken broth
1/4 - cup all-purpose flour
1/4 - cup water
4 - cups cauliflower florets
2 - ounces reduced-fat cream cheese (Neufchatel), softened
2 - tablespoons snipped fresh Italian (flat-leaf) parsley
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
4 - slices marble rye or pumpernickel bread, toasted


DIRECTIONS

Split turkey tenderloins in half horizontally. Sprinkle turkey with poultry seasoning. Coat a grill pan with cooking spray; heat pan over medium heat. Add turkey to hot pan; cook about 8 minutes or until no longer pink (165 degrees F), turning once.


Meanwhile, for gravy, in a small saucepan bring broth to boiling. In a small bowl whisk flour into the water until smooth; whisk into broth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Simmer for 2 minutes more, stirring constantly.

In a covered large saucepan cook cauliflower in a small amount of boiling salted water about 15 minutes or until tender; drain. Return cauliflower to hot saucepan; gently toss once or twice to dry off any excess moisture. In a food processor combine cauliflower, cream cheese, 1 tablespoon of the parsley, the salt, and pepper. Cover and process until nearly smooth.


To serve, place mashed cauliflower on toasted bread slices. Top with turkey and gravy. Sprinkle with the remaining 1 tablespoon parsley.


FROM THE TEST KITCHEN
LOWER CARB


Nutrition Facts (New-Fashioned Hot Turkey and Gravy Sandwiches)
Per serving: 389 kcal cal., 6 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 89 mg chol., 726 mg sodium, 29 g carb., 3 g fiber, 3 g sugar, 58 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, May 12 2017

Pulling together a delicious, well-rounded meal is a breeze with our best-ever recipes for a one-dish dinner. Each of our one-dish dinners requires little prep time and cooks in just one pan, be it a casserole, skillet, slow cooker, or sheet pan, to make cleanup a breeze. Whether you're craving pasta, fajitas, roasted salmon, or sauteed chicken, weeknight cooking doesn't get much simpler than this.

INGREDIENTS

1 - 14 1/2 ounce can Italian-style stewed tomatoes, well drained and chopped
3/4 - cup soft whole wheat bread crumbs (1 slice)
1/2 - cup chopped onion (1 medium)
1/2 - cup chopped zucchini
1/2 - cup well drained and chopped roasted red sweet peppers
1/2 - cup refrigerated or frozen egg product, thawed
1/3 - cup snipped fresh Italian (flat-leaf) parsley
2 - cloves garlic, minced
1/4 - teaspoon ground black pepper
1 - pound 95% lean ground beef
8 - ounces ground lamb or 85% lean ground beef
Nonstick cooking spray
1/2 - cup reduced-sugar ketchup
2 - tablespoons reduced-sodium Worcestershire sauce
1 - tablespoon Dijon-style mustard
1 - tablespoon balsamic vinegar
2 - tablespoons crumbled reduced-fat feta cheese (optional)


DIRECTIONS

In a large bowl combine tomatoes, bread crumbs, onion, zucchini, roasted peppers, egg product, half of the parsley, the garlic, and black pepper. Add ground beef and ground lamb; mix well.


Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips in the prepared cooker; coat strips with cooking spray. Place meat mixture on top of strips in cooker; pat into an oval or round loaf. Cover and cook on low-heat setting for 3 1/2 hours or on high-heat setting for 1 1/2 hours.


If using low-heat setting, turn to high-heat setting. In a small bowl combine ketchup, Worcestershire sauce, mustard, and vinegar. Spoon ketchup mixture over meatloaf. Cover and cook for 30 to 45 minutes more or until an instant-read thermometer registers 165 degrees F.*
Using the foil strips, carefully lift meatloaf from cooker, allowing liquid to drip off. Place on a serving plate. Remove foil strips. Sprinkle meatloaf with cheese (if desired) and the remaining parsley. Cover and let stand for 15 minutes before serving.


FROM THE TEST KITCHEN
*TIP:
Meat may still look pink inside.
Nutrition Facts (Italian-Style Slow Cooker MeatLoaf)
Per serving: 194 kcal cal., 8 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 54 mg chol., 452 mg sodium, 9 g carb., 1 g fiber, 6 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 11 2017

From fancy steak dinners to simple sandwiches, these hearty beef dinners are so delicious—and oh-so-easy to make, even on hectic weeknights.

INGREDIENTS

1/4 - cup light mayonnaise or salad dressing
1 1/2 - teaspoons finely chopped cornichons or whole sweet gherkins
1 - teaspoon capers, chopped
1/4 - teaspoon lemon juice
Dash freshly ground black pepper
2 - 8 ounces boneless beef top loin steaks, trimmed
2 - teaspoons prepared garlic spread or bottled minced garlic
1 - large yellow sweet pepper, cut lengthwise into 8 strips
4 - kaiser or French rolls, split and, if desired, toasted
1 - cup arugula or fresh spinach leaves


DIRECTIONS

For remoulade, in a small bowl combine the first five ingredients (through black pepper). Cover and chill until needed.
Pat steaks dry with a paper towel. Rub garlic spread over steaks; sprinkle with additional black pepper. Heat a grill pan over medium-high heat. Add steaks and sweet pepper strips (in batches if necessary); cook 8 to 12 minutes or until steaks are medium doneness (160 degrees F), turning steaks and pepper strips once. Cut steaks into 1/4-inch slices.


Spread bottoms of rolls with remoulade. Fill rolls with steak, sweet pepper, and arugula.


FROM THE TEST KITCHEN
SERVING SUGGESTION:
Accompany this hearty sandwich with crisp purchased coleslaw and baked potato chips.
Nutrition Facts (Steak Remoulade Sandwiches)


Per serving: 370 kcal cal., 11 g fat (2 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 81 mg chol., 551 mg sodium, 35 g carb., 2 g fiber, 3 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:54 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 10 2017

These speedy dinners, including burgers, pasta dinners, casseroles, and more, are all the proof you need to end your long-term relationship with the drive-through. Turn to any of these 30-minute meals on busy nights for a wholesome, satisfying, and family friendly dinner.

INGREDIENTS

3 - heads baby bok choy, trimmed and thinly sliced
2 - cups shredded red cabbage
2 - cups chopped fresh pineapple
2 - tablespoons cider vinegar
5 - teaspoons packed brown sugar
1 - tablespoon all-purpose flour
1 - tablespoon Jamaican jerk seasoning
4 - 6 ounces skinless, boneless chicken breast halves
Nonstick cooking spray
6 - 12 inches whole grain wraps or flour tortillas


DIRECTIONS

For pineapple slaw, in a very large bowl combine the first three ingredients (through pineapple). Combine vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat.


In a plastic bag combine remaining 3 teaspoons brown sugar, flour, and jerk seasoning. Add chicken, shaking to coat.


Coat a grill pan with cooking spray; heat over medium heat. Add chicken; cook 12 to 15 minutes or until done (165 degrees F), turning once. Transfer to a cutting board; slice chicken. Serve chicken and pineapple slaw in wraps.


Nutrition Facts (Jerk Chicken and Pineapple Slaw Wraps)
Per serving: 407 kcal cal., 9 g fat (3 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 83 mg chol., 686 mg sodium, 48 g carb., 9 g fiber, 13 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 09 2017

Saute, sear, or stir-fry your way to an amazing chicken dinner with the help of your trusty skillet. Seasonal ingredients and time-saving techniques are the secrets to these fast and fabulous chicken skillet meals.

INGREDIENTS

1 - pound skinless, boneless chicken breast, cut into 1-inch cubes

1 - teaspoon ground cumin
1/2 - teaspoon ground coriander
1/2 - teaspoon paprika
1 - tablespoon olive oil
2 - carrots, thinly bias-sliced
1 - medium onion, cut into wedges
1/4 - cup pomegranate seeds
2 - cups hot cooked rice (optional)
Pomegranate seeds and/or chopped pistachios


DIRECTIONS

In a bowl toss chicken with cumin, coriander, and paprika. In an extra-large wok or skillet heat oil over medium-high heat. Add carrots and onion wedges; cook and stir 2 minutes. Add chicken; cook and stir 5 minutes. Add 1/4 cup pomegranate seeds; cook and stir 1 to 2 minutes more or until chicken is no longer pink and vegetables are tender. Add a splash of water to reach desired sauciness.


If desired, spoon mixture over rice. Top with additional pomegranate seeds and/or chopped pistachios.
Nutrition Facts (Mediterranean Chicken-Pomegranate Stir-Fry)


Per serving: 352 kcal cal., 10 g fat (2 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 83 mg chol., 109 mg sodium, 33 g carb., 3 g fiber, 5 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, May 08 2017

Staying healthy doesn't have to mean skipping out on sweets. Enjoy all your favorite indulgences -- crispy apricot balls, creamy lime cheesecake bars, sweet frozen treats, and more -- all for 10 grams of sugar or less. Taking advantage of naturally sweet ingredients means less added sugar in your diet while still enjoying dessert with your meals.

INGREDIENTS

12 - squares low-fat honey graham crackers, finely crushed (1 cup)
1/4 - cup butter, melted
1 - teaspoon sugar
1 - 0.3 ounce package sugar-free low-calorie lime-flavored gelatin
3/4 - cup boiling water
1 1/2 - cups low-fat or fat-free cottage cheese
1 - 8 ounce container reduced-fat cream cheese (Neufchatel) or fat-free cream cheese, cut up and softened
1 - 8 ounce container frozen light or fat-free whipped dessert topping, thawed
Key limes or limes, cut in wedges (optional)


DIRECTIONS

In small bowl combine graham crackers, butter, 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 chill 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges.


FROM THE TEST KITCHEN
FOR A 3-QUART DISH:
Prepare as above, except increase to 18 squares graham crackers (1 1/2 cups crumbs), 6 Tbsp. butter, and 1 1/2 tsp. sugar for the crust. Makes 12 servings.
Nutrition Facts (Key Lime Cheesecake Bars)
Per serving: 248 kcal cal., 15 g fat (10 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 37 mg chol., 334 mg sodium, 21 g carb., 1 g fiber, 8 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:23 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 07 2017

Gone are the days of takeout, thanks to these carb-tastic noodle bowls. From classic sesame chicken and reinvented ramen to trendy pad thai and pho, your next Netflix night in will never go noodle-less.

NGREDIENTS

2 - pounds fresh or frozen shrimp in shells
8 - ounces dried gluten-free soba (buckwheat noodles)
5 - cups broccoli florets (about 1 1/2 pounds broccoli)
1/3 - cup gluten-free creamy peanut butter
1/4 - cup tamari or liquid aminos
3 - tablespoons rice vinegar
2 - tablespoons toasted sesame oil
1 - tablespoon chile oil*
1 - tablespoon grated fresh ginger
3 - cloves garlic, minced
1/2 - cup chopped green onions (4)
1/3 - cup chopped cashews or almonds


DIRECTIONS

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.
In a Dutch oven cook soba in a large amount of boiling water for 4 minutes. Stir in broccoli; cook for 2 minutes. Stir in shrimp; cook for 2 to 3 minutes more or until shrimp are opaque and noodles are tender but still firm.
Meanwhile, in a small bowl stir together peanut butter and tamari. Stir in vinegar, sesame oil, chile oil, ginger, and garlic.
Drain noodle mixture; return to Dutch oven. Add peanut butter mixture, green onions, and nuts; toss gently to coat.


FROM THE TEST KITCHEN
*TIP:
If you can't find chile oil at your supermarket or local Asian food store, substitute 1 tablespoon vegetable oil plus a dash of bottled hot pepper sauce for the 1 tablespoon chile oil.


Nutrition Facts (Gluten Free Shrimp and Soba Noodles)
Per serving: 292 kcal cal., 12 g fat (2 g sat. fat, 3 g polyunsaturated fat, 5 g monounsatured fat), 112 mg chol., 739 mg sodium, 25 g carb., 3 g fiber, 3 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 06 2017

Out with the old and in with the new. Color your spring plate with the freshest produce of the season: citrus, rhubarb, carrots, asparagus, strawberries, and more! Best of all, these quick and easy spring dinners can be made in 30 minutes or less—perfect for the midweek crunch!

INGREDIENTS

1 - tablespoon olive oil
1 - tablespoon unsalted butter
8 - ounces cremini or other mushrooms, sliced
3 - medium carrots, thinly bias-sliced
2/3 - cup fresh shelled or frozen peas
1/2 - cup whipping cream
1/4 - cup water
1/4 - teaspoon each kosher salt and ground black pepper
8 - ounces smoked trout, skin removed
2 - tablespoons chopped fresh chives
1 - large bunch watercress, tough stalks removed


DIRECTIONS

In a large skillet heat olive oil and butter over medium heat. Add mushrooms; cook 2 minutes or until they release their liquid. Stir in carrots. Cover. Cook 3 minutes. Uncover. Add peas, cream, water, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until peas are tender, stirring occasionally.


Break trout into large pieces; gently stir into vegetable mixture. Reduce heat to medium. Heat through. Stir in chives. Top with watercress.
FROM THE TEST KITCHEN


Hot-smoked trout has an intense, salty flavor and flaky texture. You could easily swap in hot-smoked salmon or even high-quality tuna.
Nutrition Facts (Creamy Spring Vegetables & Smoked Trout)


Per serving: 294 kcal cal., 21 g fat (10 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 84 mg chol., 755 mg sodium, 11 g carb., 3 g fiber, 6 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, May 05 2017

These burrito bowls are definitely healthier than takeout. Full of kale, grape tomatoes, and avocado, these fresh burrito bowls are perfect for a quick dinner.

INGREDIENTS

2 - 3 - tablespoons vegetable oil
1 - 20 ounce pkg. refrigerated shredded Southwestern-style hash brown potatoes
1/2 - of a ripe avocado, seeded and peeled
1/2 - cup ranch salad dressing
1/2 - teaspoon ground cumin
1 - 15 ounce can black beans, rinsed and drained
1 - cup frozen whole kernel corn, cooked according to package directions and cooled
2 - tablespoons lime juice
2 - tablespoons snipped fresh cilantro
6 - cups mixed spring salad greens, baby kale, and/or chopped romaine lettuce
2 - cups chopped smoked or plain cooked chicken
2 - cups grape tomatoes, quartered


DIRECTIONS

In a 12-inch nonstick skillet with flared sides heat oil over medium heat. Add potatoes; press with the back of a spatula to form a cake. Cook, without stirring, 10 minutes or until bottom is golden and crisp. Turn potato cake over, adding additional oil if needed.* Cook, without stirring, 7 minutes more or until bottom is golden. Cut into six wedges.


Meanwhile, for dressing, in a small bowl mash avocado with a fork. Stir in ranch dressing and cumin.
In a medium bowl toss together beans, corn, lime juice, and 1 Tbsp. of the cilantro.


To serve, arrange salad greens, chicken, tomatoes, and bean mixture in salad bowls. Top with potato wedges. Drizzle with dressing and sprinkle with remaining 1 Tbsp. cilantro.
FROM THE TEST KITCHEN
*
To turn the potato cake, invert a baking sheet over top of skillet. Invert skillet with baking sheet to transfer potatoes to the sheet. If necessary, add additional oil to skillet. Using the baking sheet, slide potato cake back into skillet.


TOPPERS
Burrito bowls are ultra flexible. As desired, add favorite ingredients, such as cheese, shredded jicama, sliced ripe olives, salsa, or hot pepper sauce.


Nutrition Facts (Grande Burrito Bowls)
Per serving: 592 kcal cal., 24 g fat (4 g sat. fat, 11 g polyunsaturated fat, 7 g monounsatured fat), 70 mg chol., 1094 mg sodium, 65 g carb., 13 g fiber, 8 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 04 2017

INGREDIENTS

1 - large red onion, thinly sliced
1/4 - cup olive oil
1/2 - teaspoon crushed red pepper
4 - individual-size packaged baked pizza crusts or flatbreads
12 - ounces fully cooked chicken, shredded
3 - ounces smoked mozzarella cheese, shredded
1 - cup torn arugula
Crushed red pepper


DIRECTIONS

Preheat oven to 425 degrees F. In a large skillet cook onion in 1 tablespoon hot oil over medium heat for 10 minutes until softened, stirring occasionally. Set aside.


In a small bowl combine remaining 3 tablespoons oil and crushed red pepper; drizzle some of the oil mixture onto the pizza crusts. Place crusts on a very large baking sheet(s). Top with chicken, onion, and cheese.


Bake for 10 minutes or until cheese is melted and pizzas are heated through.
Top pizzas with arugula, drizzle any remaining oil, and sprinkle or pass additional crushed red pepper.


Nutrition Facts (Smoky Chicken Pizzas)


Per serving: 761 kcal cal., 35 g fat (10 g sat. fat, 3 g polyunsaturated fat, 14 g monounsatured fat), 92 mg chol., 1029 mg sodium, 68 g carb., 3 g fiber, 4 g sugar, 44 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 03 2017

Mother's Day Meal Gifts

INGREDIENTS

2 1/4 - cups all-purpose flour
6 - tablespoons sugar
1 1/2 - teaspoons baking powder
1/2 - teaspoon salt
1/2 - teaspoon baking soda
1/2 - cup cold butter
2 - egg, lightly beaten
3/4 - cup sour cream or plain yogurt
1/4 - cup milk
4 1/2 - cups sliced fresh strawberries
3 - tablespoons sugar
1 - recipe Sweetened Whipped Cream


DIRECTIONS

Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper*; set aside. In a medium bowl combine flour, the 6 tablespoons sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Using the back of a spoon, make a well in the center of the flour mixture. In a small bowl stir together egg, sour cream, and milk. Add egg mixture to flour mixture all at once, stirring with a fork just until moistened.


Using a small offset metal spatula, spread dough evenly in the prepared pan. Bake for 16 to 18 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan on wire rack.


Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly; set aside.


To serve, using a x-inch round cutter, cut 12 pieces of shortcake. Layer 2 shortcake pieces, 1/2 cup strawberry mixture, and 1/3 cup Sweetened Whipped Cream into six 8-oz. regular mouth canning jars. Top with remaining sliced strawberries.


FROM THE TEST KITCHEN


INDIVIDUAL SHORTCAKES:
Prepare Strawberry Shortcake as directed, except drop dough into eight mounds on a greased or parchment paper-lined baking sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to wire rack; cool completely. Serve as directed. Makes 8 servings.
Per serving: same as above


STRAWBERRY LEMON-POPPY SEED SHORTCAKE:
Prepare Strawberry Shortcake as directed, except stir 1 tablespoon poppy seeds and 1 teaspoon finely shredded lemon peel into flour mixture after cutting in butter.


Per serving: same as above except 382 calories, 23 g total fat, 3 g fiber, 11% calcium, 10% iron


MIXED BERRY OR MIXED FRUIT SHORTCAKE:


Prepare Strawberry Shortcake as directed, except substitute 5 cups mixed fresh berries (blueberries, raspberries, and/or blackberries) or 5 cups mixed fresh fruit (sliced peaches, nectarines, bananas, strawberries, raspberries, and/or halved grapes) for the 5 cups sliced strawberries. Do not mash fruit. If desired, drizzle fruit mixture with honey.
Per shortcake: same as above except 394 calories, 45 g carbohydrate, 4 g fiber, 21 g total sugar, 17% Vitamin A, 25% Vitamin C Exchanges: 1 fruit Carb Choice: 3


STRAWBERRY-NUT SHORTCAKE:
Prepare Strawberry Shortcake as directed, except stir 1/2 cup chopped walnuts into flour mixture after cutting in butter.
Per serving: same as above except 424 calories, 6 g protein, 27 g total fat, 3 g fiber, 20 g total sugar, 10% iron Exchanges: .5 high-fat meat Carb Choice: 3


APPLE-CRANBERRY SHORTCAKE:
Prepare as above, except omit strawberries. In a large skillet heat 2 tablespoons butter over medium heat. Add 4 cups peeled and thinly sliced apples and 1 cup fresh or frozen cranberries. Cook for 4 minutes or until apples are tender, stirring occasionally. Add 1/3 cup sugar and stir to dissolve sugar. Cool slightly. Serve as above.


Nutrition analysis per serving: same as above except 440 calories, 51 g carbohydrate, 25 g total fat (15 g sat. fat), 99 mg cholesterol, 3 g fiber, 30 g total sugar, 18% Vitamin A, 8% Vitamin C, 300 mg sodium, 9% calcium, 8% iron Exchanges: 1 fruit, 1.5 other, 5 fat Carb Choice: 3.5
*
If you don't have an 8x1 1/2-inch baking pan, spread the dough to an 8-inch circle on a parchment paper-lined baking sheet. Bake as above. Cool on baking sheet. Split and assemble as above.
Sweetened Whipped Cream


INGREDIENTS

1 - cup whipping cream
2 - tablespoons sugar
1/2 - teaspoon vanilla


DIRECTIONS

 In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 02 2017

Grab and go breakfast food delivery have never been easier. Just whip up one of these sweet or savory breakfasts made in a muffin tin, and go conquer your day!

INGREDIENTS

Nonstick cooking spray
1 - egg, lightly beaten
1 - cup whipping cream or milk
3 - cups all-purpose flour
2 - tablespoons sugar
1 - tablespoon baking powder
1/4 - teaspoon salt
1/2 - cup butter
1 - cup finely chopped fresh strawberries
6 - tablespoons strawberry jelly, jam, or preserves
1 - recipe Scuffin Icing
Chopped fresh strawberries (optional)


DIRECTIONS

Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.


In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 cup strawberries. Make a well in the center of flour mixture. Reserve 2 tablespoons of the egg mixture. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).


Spoon half of the dough into the prepared muffin cups, filling each one-third full. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly. Spoon the remaining dough into muffin cups. Brush with the reserved 2 tablespoons egg mixture.


Bake about 25 minutes or until tops are golden. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Drizzle with Scuffin Icing. If desired, top with additional strawberries. Serve warm.


Scuffin Icing
INGREDIENTS

1/2 - cup powdered sugar
2 - teaspoons whipping cream or milk
1/4 - teaspoon vanilla
Whipping cream or milk


DIRECTIONS

 In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.


Nutrition Facts (Strawberry Cream Scuffins)


Per serving: 215 kcal cal., 11 g fat (7 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 43 mg chol., 171 mg sodium, 27 g carb., 1 g fiber, 9 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, May 01 2017

Think spring with these party appetizers, weeknight dinners, and elegant desserts.  These are meals you'll want to order again and again.

INGREDIENTS

3 - bunches asparagus (1 1/2 lb.), washed and trimmed
1/4 - cup olive oil
1 - lemon, (about 1 Tbsp. zest; 1/4 cup juice)
1 - tablespoon honey
1 - tablespoon caraway seeds
1/4 - teaspoon cracked black pepper
1/2 - teaspoon kosher salt
4 - 6 - ounces thinly sliced smoked salmon (lox-style)
1 - 5.3 ounce container plain whole milk Greek yogurt
1 - tablespoon capers, chopped, plus 1 Tbsp. brine
2 - tablespoons chopped fresh dill weed, plus more for garnish
6 - eggs, soft- or hard-cooked, peeled and halved
Thinly sliced red onion


DIRECTIONS

Preheat oven to 425 degrees F. Arrange asparagus in a foil-lined shallow baking pan. In a small bowl whisk together olive oil, lemon zest and juice, honey, caraway seeds, salt, and black pepper. Drizzle over asparagus; toss to coat. Scatter salmon slices on top. Roast 15 minutes; remove. Cool 5 minutes.


Meanwhile, in a small bowl stir together yogurt, capers and brine, and dill weed. Arrange egg halves over asparagus; spoon on yogurt mixture in mounds. Top with red onion slices and additional dill weed.


Nutrition Facts (Roasted Asparagus & Salmon)


Per serving: 242 kcal cal., 16 g fat (4 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 198 mg chol., 503 mg sodium, 10 g carb., 3 g fiber, 7 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, April 30 2017

Adding herbs and mustard to butter is a clever way to elevate delivered food. When brushed on the hot send food, the butter melts into a rich sauce.

INGREDIENTS

1 1/2 - pounds leeks
2 - tablespoons olive oil
1/2 - teaspoon salt
1/2 - teaspoon pepper
1 - sprig rosemary
4 - 4 ounces skin-on salmon fillets, 3/4- to 1-inch thick
1/4 - cup unsalted butter, softened
2 - teaspoons Dijon-style mustard


DIRECTIONS

Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry. (Keep some water on leeks to prevent burning on the grill.) Brush with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. black pepper.


On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm.


Brush salmon with remaining olive oil; season with 1/4 tsp. each salt and black pepper. Grill fish, skin-side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat.


Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 tsp. chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.


Nutrition Facts (Grilled Salmon & Leeks with Rosemary-Mustard Butter)
Per serving: 369 kcal cal., 26 g fat (9 g sat. fat, 4 g polyunsaturated fat, 11 g monounsatured fat), 93 mg chol., 415 mg sodium, 11 g carb., 1 g fiber, 3 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, April 29 2017

This perfect meal will please all of your family members (especially the little ones). Our Banana Pancakes with Chocolate Bits and Raspberries are the perfect combination of deliciously sweet and warm and soft.

INGREDIENTS

1 1/4 - cups whole wheat flour
2 - teaspoons baking powder
1/2 - teaspoon salt
1 - egg, lightly beaten
2/3 - cup low-fat milk
1/2 - cup mashed ripe banana
1/2 - cup light maple-flavor syrup
2 - ounces semisweet chocolate, finely chopped
Nonstick cooking spray

Light butter (optional)
1 - cup fresh raspberries


DIRECTIONS

In a medium bowl stir together whole wheat flour, baking powder, and salt. In a small bowl combine egg, milk, mashed banana, and 1 tablespoon of the syrup. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in chocolate.
Coat a nonstick griddle or heavy skillet with cooking spray; heat griddle over medium heat. For each pancake, pour cup of the batter onto hot griddle; spread if necessary. Cook about 2 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry.


In a small saucepan heat the remaining syrup until warm. Serve warm pancakes with syrup and, if desired, butter. Top with raspberries.
Nutrition Facts (Banana Pancakes with Chocolate Bits and Raspberries)


Per serving: 314 kcal cal., 7 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 49 mg chol., 606 mg sodium, 60 g carb., 8 g fiber, 26 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:03 pm   |  Permalink   |  0 Comments  |  Email
Friday, April 28 2017

INGREDIENTS

1 - cup bulgur
2 - cups boiling water
1/2 - medium head cauliflower, chopped (2 cups)
1/2 - cup pitted kalamata and/or green olives, coarsely chopped
3 - tablespoons fresh lemon juice
3 - tablespoons extra-virgin olive oil
1 - clove garlic, minced
Freshly ground black pepper
4 - cups torn chicories like escarole, radicchio, and/or endive
6 - celery stalks, thinly bias sliced
4 - ounces feta cheese, crumbled


DIRECTIONS

Place bulgur in a large heat-proof bowl. Pour the boiling water over bulgur; cover. Let stand 15 minutes.
Meanwhile, place cauliflower in a food processor. Pulse three to five times, until just finely chopped.


For Olive Dressing: In a small bowl stir together olives, lemon juice, olive oil, and garlic. Season with black pepper to taste.
Drain bulgur; return to bowl. Stir in cauliflower. Arrange the bulgur mixture, chicories, celery, and cheese on a platter. Serve with Olive Dressing.
Nutrition Facts (Winter Bulgur Salad with Olive Dressing )


Per serving: 361 kcal cal., 21 g fat (6 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 25 mg chol., 744 mg sodium, 35 g carb., 8 g fiber, 3 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 27 2017

INGREDIENTS

3 - pounds bone-in chicken breast halves
6 - cloves garlic, minced
1 1/2 - teaspoons dried thyme, crushed
1/4 - teaspoon salt
1/4 - cup orange juice
1 - tablespoon balsamic vinegar
1 - 8 ounce package mixed salad greens
1/2 - cup cherry tomatoes, halved or quartered
1/4 - cup pitted Kalamata olives, halved
3 - tablespoons crumbled feta cheese
1/2 - cup bottled reduced-fat vinaigrette salad dressing


DIRECTIONS

Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, and salt. Place chicken in a 3 1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.


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 chicken from cooker; cover and keep warm. Discard cooking juices.


In a large bowl toss together salad greens, tomatoes, olives, and cheese. Divide greens mixture among dinner plates. Slice chicken from bones; discard bones. Arrange sliced chicken on top of salads. Drizzle with dressing. Makes 6 servings.


Nutrition Facts (Orange Chicken Salad with Feta Crumbles)


Per serving: 231 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 99 mg chol., 534 mg sodium, 8 g carb., 1 g fiber, 5 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 26 2017

From hearty pork chops with a creamy mushroom sauce to smoked bratwurst with napa cabbage, these delicious dinners are all ready in 30 minutes or less.

INGREDIENTS

4 - 5 ounces boneless pork chops
3 - slices day-old bread
1 - egg
1/2 - teaspoon salt
2 - tablespoons olive oil
1/4 - cup honey
2 - tablespoons spicy brown mustard
2 - tablespoons cider vinegar
2 - cooking apples, cored and sliced
6 - cups packaged baby spinach
Freshly ground black pepper


DIRECTIONS

Place each chop between waxed paper or plastic wrap. With the flat side of a meat mallet or rolling pin, pound pork to 1/2-inch thickness.
In a food processor process bread to crumbs; place in a shallow dish. In a second shallow dish lightly beat the egg with 1/4 teaspoon of the salt. Dip pork into egg and then bread crumbs to coat.

In a 12-inch skillet heat oil. Cook pork for 3 to 4 minutes per side until golden on the outside with just a trace of pink inside. Transfer chops to a platter; cover to keep warm.
Stir honey, mustard, and vinegar into skillet drippings. Add apple slices; cook about 3 minutes until crisp-tender. Toss in spinach; sprinkle with 1/4 teaspoon of the salt.


Serve chops with apples and spinach. Drizzle pan juices and sprinkle with pepper.
Nutrition Facts (Pork Chops, Apples & Greens)


Per serving: 446 kcal cal., 21 g fat (6 g sat. fat, 3 g polyunsaturated fat, 10 g monounsatured fat), 150 mg chol., 700 mg sodium, 26 g carb., 5 g fiber, 11 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:37 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 25 2017

INGREDIENTS

1 - cup dried cherries, chopped
1/2 - cup Cabernet Sauvignon wine
3/4 - cup butter, cut up
4 - ounces unsweetened chocolate, chopped
2 - cups sugar
3 - eggs
1 - teaspoon vanilla
1 - cup all-purpose flour
1/2 - teaspoon baking powder
1/4 - teaspoon baking soda
1/4 - teaspoon salt
1 - recipe Red Wine Ganache


DIRECTIONS

In a small saucepan combine cherries and wine. Bring just to boiling; remove from heat. Set aside. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease and flour foil; set pan aside.
In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Stir in vanilla. In a small bowl stir together the flour, baking powder, baking soda, and salt; stir into chocolate mixture until combined. Stir in undrained cherries.


Spread the batter evenly in the prepared pan. Bake about 30 minutes or until sides begin to pull away from pan. Cool in pan on a wire rack.
Pour Red Wine Ganache over cooled brownies, spreading evenly. Let stand about 2 hours or until set. Use the foil to lift the uncut brownies out of the pan and onto a cutting board. Cut into bars.


FROM THE TEST KITCHEN
TO STORE:
Place frosted brownies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


Red Wine Ganache
INGREDIENTS

6 - ounces semisweet chocolate, chopped
3 - tablespoons butter, cut up

3 = tablespoons red wine


DIRECTIONS

 In a heavy small saucepan combine chocolate, butter, and red wine. Heat and stir over low heat until melted and smooth.
Nutrition Facts (Cherry-Cabernet Brownies)


Per serving: 158 kcal cal., 8 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 28 mg chol., 82 mg sodium, 21 g carb., 1 g fiber, 16 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email
Monday, April 24 2017

INGREDIENTS

2/3 - cup plain low-fat yogurt or plain whole-milk Greek yogurt
1/4 - cup bulgur
3 - tablespoons milk or refrigerated coconut milk
2 - tablespoons packed brown sugar
1/2 - teaspoon instant espresso powder
1/4 - cup raspberries


DIRECTIONS

In a bowl stir together the first five ingredients (through espresso powder). Divide mixture between two half-pint jars. Top with raspberries. Cover and chill overnight or up to 3 days. Stir before serving.


Nutrition Facts (Raspberry-Java Overnight Bulgur)
Per serving: 185 kcal cal., 2 g fat (1 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 7 mg chol., 75 mg sodium, 36 g carb., 3 g fiber, 21 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:25 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 20 2017

INGREDIENTS

3 - tablespoons butter or margarine, softened
8 - slices dark rye or pumpernickel bread
3 - tablespoons bottled Thousand Island or Russian salad dressing
6 - ounces thinly sliced cooked corned beef, beef, pork, or ham
4 - slices Swiss cheese (3 ounces)
1 - cup sauerkraut, well drained


DIRECTIONS

Spread butter on one side of each bread slice and salad dressing on the other. With the buttered side down, top four slices with meat, cheese, and sauerkraut. Top with remaining bread slices, dressing side down.


Preheat a large skillet over medium heat. Reduce heat to medium-low. Cook two of the sandwiches at a time over medium-low heat for 4 to 6 minutes or until the bread is toasted and the cheese is melted, turning once. Repeat with the remaining sandwiches.


Makes 4 sandwiches
Nutrition Facts (Reuben Sandwiches)
Per serving: 487 kcal cal., 29 g fat (13 g sat. fat, 4 g polyunsaturated fat, 10 g monounsatured fat), 89 mg chol., 1509 mg sodium, 36 g carb., 5 g fiber, 7 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 19 2017

Discover the sweet side of Mexican food with our fruity spin on quesadillas. The outside features a crispy, caramel-drizzled tortilla, while the inside holds a marvelous medley of pineapple, blackberries, and agave nectar. Top with a spoonful of whipped cream and you've got yourself one fun, fiesta-ready treat.

INGREDIENTS

1 1/2 - cups coarsely chopped fresh pineapple
1/2 - cup fresh blackberries
2 - tablespoons agave nectar or honey
2 - teaspoons fresh lime juice
Pinch salt
4 - 8 inches flour tortillas
2 - tablespoons unsalted butter, melted
1/2 - cup cajeta or dulce de leche
1 - large banana, sliced
1/2 - cup whipping cream
Cajeta or dulce de leche


DIRECTIONS

For fruit salsa, in a medium bowl combine pineapple, blackberries, agave nectar, lime juice, and salt; set aside.
For the quesadillas, lightly brush one side of each tortilla with the butter. Place the tortillas, butter side down, on cutting board or waxed paper. Spread 2 tablespoons cajeta or dulce de leche over half of each tortilla. Top with banana slices. Fold over tortilla and gently press down.
Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Transfer to cutting board and cut into wedges.


In a small bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form. To serve, place quesadilla wedges on a serving plate. Top with whipped cream and fruit salsa. Drizzle with additional cajeta or dulce de leche..
Nutrition Facts (Cajeta Quesadillas with Fruit Salsa)


Per serving: 532 kcal cal., 23 g fat (13 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 68 mg chol., 558 mg sodium, 76 g carb., 3 g fiber, 41 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 18 2017

Sweet onions lend a nice punch without the sharp, biting taste of most other onions (which means they wont overpower when sliced really thin and tossed in a salad like this one). Look for Walla Walla and Vidalia at the grocery store.

INGREDIENTS

1 - lime
1/2 - teaspoon kosher salt
1/4 - teaspoon cayenne pepper
2 - tablespoon plus 1 teaspoon olive oil
1 - pound uncooked large shrimp in shells, peeled and deveined
2 - avocados, halved, seeded, peeled, and sliced
1 - large tomato, cut into chunks
1/2 - sweet onion (Walla Wall or Vidalia), thinly sliced (1 cup)
1/2 - cup packed fresh cilantro


DIRECTIONS

For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.


In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling.
On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.
Nutrition Facts (Shrimp Salad with Lime Dressing)


Per serving: 291 kcal cal., 19 g fat (3 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 159 mg chol., 373 mg sodium, 12 g carb., 6 g fiber, 3 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:56 am   |  Permalink   |  0 Comments  |  Email
Monday, April 17 2017

INGREDIENTS

1/2 - cup shredded pepper jack cheese
12 - hard cooked eggs
3 - tablespoons mayonnaise
3 - tablespoons cream cheese, softened
1 - jalapeno, seeded and finely chopped
3 - tablespoons sliced green onions
Salt and pepper
3 - slices bacon, crisp cooked and finely crumbled
Chili powder


DIRECTIONS

Preheat oven to 400F. Line a baking sheet with parchment paper. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake for 7 to 8 minutes or until bubbly and lightly golden. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper. Place cheese crisps on a wire rack; cool completely. Once cool, break cheese crisps into smaller pieces.


Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayo, cream cheese, jalapeno, green onions; mix well Season to taste with salt and pepper. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and bacon. Sprinkle with chili powder.

Posted by: AT 01:04 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, April 12 2017

Fire up the grill and try one of our favorite grilling meals for your next summer cookout or barbecue delivery. Choose from our classic main dishes -- grilled chicken, steak, burgers, salmon, ribs, and more -- or a delicious side, like our grilled asparagus or pineapple. We even have dessert covered -- all fresh off the grill.

INGREDIENTS

1 - cup California red oak or oak wood chips
1 - tablespoon kosher salt
1 - tablespoon granulated garlic
1 - teaspoon onion powder
1 - teaspoon ground black pepper
1 - teaspoon dried parsley flakes
1 - pound boneless beef tri-tip roast (bottom sirloin roast)
Red Wine Vinegar Baste (see recipe, page ???)
3 - tablespoons olive oil
2 - tablespoons lemon juice
3 - firm medium avocados, halved, seeded


DIRECTIONS

In a large bowl, soak wood chips in enough water to cover for 1 hour. For the rub, in a small bowl combine the 1 tablespoon salt, the garlic, onion powder, pepper, and parsley flakes.


Trim fat from roast. Place roast in a shallow dish. Generously sprinkle rub evenly over all sides of the roast; rub in with your fingers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Drain wood chips and sprinkle over the coals. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill to desired doneness, turning once halfway through grilling and brushing with the Red Wine Vinegar Baste three times during the first 30 minutes of grilling.* Allow 35 to 40 minutes for medium-rare (135 degrees F) or 40 to 45 minutes for medium (150 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Place roast on grill rack over the burner that is turned off. Grill as above.) Discard any remaining Red Wine Vinegar Baste.


Remove roast from grill. Cover roast with foil; let stand for 15 minutes. The temperature of meat after standing should be 145 degrees F for medium-rare or 160 degrees F for medium. To serve, cut roast diagonally against the grain.


In a small bowl combine oil and lemon juice; brush over cut sides of avocados. Sprinkle with additional salt. While roast stands, grill avocado halves about 10 minutes or until grill marks form, turning once halfway through grilling. Remove and keep warm. Slice avocados; serve with sliced roast.


FROM THE TEST KITCHEN
RED WINE VINEGAR BASTE
In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, and 1 tablespoon bottled minced garlic.
*TEST KITCHEN TIP:
If desired, after turning roast insert an oven-going meat thermometer into center of roast and brush with Red Wine Vinegar Baste; continue to brush frequently with the baste until meat thermometer registers 120 degrees F. Continue to grill until desired doneness.
Nutrition Facts (Tri-Tip Roast with Grilled Avocados)
Per serving: 511 kcal cal., 39 g fat (8 g sat. fat, 3 g polyunsaturated fat, 24 g monounsatured fat), 98 mg chol., 1131 mg sodium, 8 g carb., 5 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email
Tuesday, April 11 2017

INGREDIENTS

3/4 - cup shredded broccoli slaw
1/3 - cup cooked whole grain spaghetti
1/3 - cup snow peas, halved
2 - ounces cooked shrimp
2 - teaspoons golden raisins
2 - tablespoons sliced green onion
1 - teaspoon toasted sesame seeds
1 - tablespoon low-fat sesame-ginger salad dressing
1 - tablespoon orange juice
1/2 - of a small orange, cut into wedges


DIRECTIONS

In a serving container layer broccoli slaw, spaghetti, snow peas, shrimp, and raisins. Stir together salad dressing, orange juice, and sesame seeds; drizzle over salad. Top with green onions and serve with orange wedges.
Nutrition Facts (Shrimp and Broccoli Noodle Bowl)


Per serving: 260 kcal cal., 5 g fat (1 g sat. fat, 2 g polyunsaturated fat, 1 g monounsatured fat), 107 mg chol., 236 mg sodium, 37 g carb., 7 g fiber, 17 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:10 am   |  Permalink   |  Email
Friday, April 07 2017

Move hearty and tasty vegetables to a main meal of easy meatless meals. With vegetarian dinners for pasta, pizza, soup, and sandwiches, these simple dishes transition from stove top to table in less than 40 minutes.

INGREDIENTS

2 - large sweet potatoes (about 2 pounds)
1/4 - cup water
4 - ounces reduced-fat cream cheese (Neufchatel), softened
1/2 - cup chopped roasted red sweet pepper
4 - teaspoons balsamic vinegar
2 - teaspoons soy sauce
1/2 - teaspoon garlic powder
1/4 - teaspoon ground black pepper
Milk (optional)
Snipped fresh chives
Light sour cream (optional)


DIRECTIONS

Preheat broiler. Scrub sweet potatoes. Prick several times with a fork. Cut in half lengthwise. Place 2 halves, cut sides down, in a microwave-safe shallow baking dish. Add 2 tablespoons of the water; cover with vented plastic wrap. Microwave on 100% power (high) for 8 to 10 minutes or until tender, rearranging once. Cool slightly. Repeat with the remaining 2 potato halves and the remaining 2 tablespoons water.
Scoop pulp out of potato halves, leaving 1/4-inch shells. Place pulp in a medium bowl and mash with a potato masher or an electric mixer on low speed. Add cream cheese, roasted red pepper, balsamic vinegar, soy sauce, garlic powder, and black pepper. Stir or beat until smooth. (If necessary, stir in a little milk to reach desired consistency.)


Spoon mashed potato mixture into potato shells, pressing gently. Place stuffed potatoes on a baking sheet. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until heated through and lightly browned. Sprinkle with chives. If desired, serve with sour cream.
Nutrition Facts (Sweet Potatoes with Roasted Pepper-Balsamic Stuffing)


Per serving: 280 kcal cal., 7 g fat (4 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 387 mg sodium, 49 g carb., 7 g fiber, 11 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:25 am   |  Permalink   |  Email
Tuesday, April 04 2017

There's so much to love about the Mediterranean meals: fresh vegetables, tons of herbs, and high-protein foods. Check out our list of Mediterranean dinners complete with hummus, souvlaki, seafood, and lamb meals.

INGREDIENTS

Cornmeal
1 - purchased pizza dough*
Olive oil
2 - tablespoons olive oil
3 - ounces thinly sliced prosciutto, cut into strips
3 - tablespoons dried tomato pesto
4 - ounces provolone cheese, shredded (1 cup)
1 - tablespoon lemon juice
1 - cup baby arugula


DIRECTIONS

Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch the dough into a 12x8-inch rectangle or oval. Lightly brush with olive oil and cover with plastic wrap.
In a large skillet heat 1 Tbsp. oil over medium heat. Add prosciutto. Cook, stirring occasionally, until browned and crisp. Remove to paper towels to drain.

Spread pesto over dough. Sprinkle with prosciutto and cheese. Bake about 16 minutes or until crust is golden brown.
In a medium bowl whisk together the remaining 1 Tbsp. olive oil and lemon juice. Add arugula and toss to coat. Top pizza with arugula mixture.
FROM THE TEST KITCHEN
*TIP
Or use purchased flatbreads (such as Flatout® brand) or pita flatbreads. Cook prosciutto as directed in Step 2. Spread 2 flatbreads with pesto, top with prosciutto and bake in 400 degrees F oven 8 minutes or until edges are browned. Top as above.

Posted by: AT 11:45 am   |  Permalink   |  Email
Wednesday, March 29 2017

A simple stint in a hot oven boosts flavors like nothing else. Roast these all-in-one meals to sweet, caramelized perfection on a single sheet pan.

INGREDIENTS

1 - 16 ounce tube refrigerated cooked polenta, cut into 1/2-inch slices and halved
2 - cups sliced fresh cremini mushrooms
2 - cups cubed, peeled butternut squash
3 - tablespoons olive oil
Salt and black pepper
1 - pound uncooked mild Italian sausage links
1 - teaspoon snipped fresh rosemary


DIRECTIONS

Preheat oven to 425 degrees F. In a 15x10-inch baking pan combine polenta, mushrooms, and squash. Drizzle with oil and sprinkle with salt and pepper.


Prick each sausage a few times with a fork. Place in pan with vegetables. Sprinkle with rosemary.
Roast 30 minutes or until sausages are done (160 degrees F), stirring once. If desired, top with additional rosemary.
Nutrition Facts (Roasted Sausage with Mushrooms, Squash, and Polenta)


Per serving: 403 kcal cal., 31 g fat (9 g sat. fat, 4 g polyunsaturated fat, 16 g monounsatured fat), 57 mg chol., 850 mg sodium, 18 g carb., 2 g fiber, 2 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:57 am   |  Permalink   |  Email
Tuesday, March 28 2017

INGREDIENTS

12 - ounces tender young collard greens, washed and dried
3 - oranges
1 - cup coarsely chopped toasted pecans
2 - tablespoons sherry vinegar
2 - teaspoons pure maple syrup
1/2 - teaspoon Dijon-style mustard
1/2 - teaspoon kosher salt
1/4 - teaspoon freshly ground black pepper
Bottled hot pepper sauce
6 - tablespoons extra-virgin olive oil
2 - cups sliced rotisserie chicken
4 - slices thick-cut bacon, crisp-cooked and crumbled


DIRECTIONS

Remove ribs from collard leaves and discard. Stack the leaves and roll into a cylinder. Slice crosswise into thin ribbons; set aside.
Juice one of the oranges. Peel the remaining oranges and slice; set aside. Place 1/3 cup of the pecans into a food processor. Add 2 tablespoons orange juice, vinegar, syrup, mustard, salt, pepper, and a few dashes of hot sauce. Cover and process until combined. With processor running, drizzle in the oil.


In a very large bowl toss greens, chicken, and dressing. Top with orange slices, remaining pecans, and bacon.
Nutrition Facts (Pecan & Collard Chicken Salad)
Per serving: 407 kcal cal., 33 g fat (5 g sat. fat, 6 g polyunsaturated fat, 19 g monounsatured fat), 60 mg chol., 523 mg sodium, 12 g carb., 4 g fiber, 7 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:44 am   |  Permalink   |  Email
Monday, March 27 2017

Say good-bye to takeout and hello to fresh meal ideas -- all ready in 20 minutes or less. With plenty of quick and easy dinners to choose from, including pork chops, pasta dishes, and hearty stir-fries, our fast recipes will fit right in to your busy schedule. Try our 20-minute dinners the next time you find yourself in a dinnertime rut.

INGREDIENTS

4 - boneless pork loin chops, cut 3/4 to 1 inch thick
Salt
Ground black pepper
2 - tablespoons butter
1 - cup thinly sliced red apple (1 medium)
1/4 - cup chopped pecans
2 - tablespoons packed brown sugar


DIRECTIONS

Trim fat from chops. Sprinkle chops with salt and pepper; set aside.
In a large skillet melt butter over medium heat until it sizzles. Add apple; cook and stir for 2 minutes. Push apple to sides of skillet. Add chops; cook for 4 minutes. Turn chops, moving apple aside as needed. Spoon apple slices over chops. Sprinkle with pecans and brown sugar.
Cook, covered, for 2 to 4 minutes more or until an instant-read thermometer inserted in center of chops registers 145 degrees F. Serve chops with apple slices and cooking juices.


Nutrition Facts (Apple-Pecan Pork Chops)
Per serving: 400 kcal cal., 18 g fat (6 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 152 mg chol., 314 mg sodium, 14 g carb., 2 g fiber, 12 g sugar, 44 g pro. Percent Daily Values are ba

Posted by: AT 11:40 am   |  Permalink   |  Email
Sunday, March 26 2017

INGREDIENTS

1 3/4 -cups all-purpose flour
2 - tablespoons sugar
1 - teaspoon baking powder
1/2 - teaspoon baking soda
1/4 - teaspoon salt
2 - eggs, lightly beaten
2 - cups buttermilk or sour milk*
1/2 - cup vegetable oil or butter, melted
1 - teaspoon vanilla
1/2 - cup chopped banana


DIRECTIONS

In a medium bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.
In another medium bowl combine eggs, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Gently fold in banana.


Add batter to a preheated, lightly greased waffle baker according to the manufacturer's directions (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with the remaining batter. Cool waffles completely.


Place waffles in a single layer on baking sheets and freeze for 1 to 2 hours or until firm. Transfer to a freezer bag or container; seal and freeze for up to 2 months.


To serve, preheat oven to 300 degrees F. Place frozen waffles on a baking sheet. Bake about 15 minutes or until warm and crisp.
FROM THE TEST KITCHEN
*
To make 2 cups sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let stand for 5 minutes before using.

Posted by: AT 02:16 am   |  Permalink   |  Email
Saturday, March 25 2017

Grilled brie cheese is an easy, sophisticated appetizer. We've topped ours with a delightful relish featuring peaches, raisins, and red onion—all coated in a fresh blend of spices and brown sugar for an irresistible combo that's just waiting for a cracker. This is perfect for your Easter dinner.

INGREDIENTS

1 - cedar grill plank
2 1/2 - 3 - cups peeled and chopped fresh or frozen peaches, thawed*
3/4 - cup packed brown sugar
3/4 - cup cider vinegar
1/4 - cup golden raisins
2 - tablespoons finely chopped red onion
2  tablespoons finely chopped pickled ginger
1 - teaspoon chili powder
1/4 - teaspoon curry powder
2 - ounces Brie cheese (with rind intact)
Assorted crackers


DIRECTIONS

THE DAY BEFORE:
Soak cedar plank in enough water to cover overnight (weight plank down to keep it submerged during soaking).
Meanwhile, for peach relish, in a medium stainless-steel, enamel, or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder, and curry powder. Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until thickened, stirring frequently. Remove from heat; cool for 1 to 2 hours. Transfer to a storage container; cover and chill overnight.


TAILGATING DAY:
Drain cedar plank and place in a resealable plastic bag. Tote at room temperature. Tote peach relish and cheese in an insulated cooler with ice packs.


At the tailgating site, prepare grill (with a cover). For a charcoal grill, heat cedar plank on the grill rack directly over medium coals for 3 to 5 minutes or until it begins to char and pop. Turn plank over. If desired, slice the top off cheese. Place cheese on charred side of plank. Cover and grill for 10 to 12 minutes or until cheese is softened and sides just begin to droop. (For a gas grill, preheat grill. Reduce heat to medium. Heat cedar plank on grill rack as above. Turn plank over and add cheese. Cover and grill as above.)


Meanwhile, transfer peach relish to a small disposable foil pan. While the cheese is grilling, add relish to grill. Cover and reheat for 5 to 10 minutes or until heated through, stirring occasionally.


To serve, spoon some of the peach relish on top of cheese. Serve with crackers and the remaining peach relish.
FROM THE TEST KITCHEN
*TIP:
If you like, leave some of the peaches in slices rather than chopping all of them.
MUST-HAVE EQUIPMENT:
14x5x1/2-inch cedar grill plank
Insulated cooler with ice packs
On-site grill (with a cover)
Small disposable foil pan
Nutrition Facts (Grilled Cedar-Planked Brie )
Per serving: 288 kcal cal., 14 g fat (7 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 38 mg chol., 387 mg sodium, 31 g carb., 1 g fiber, 20 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  Email
Friday, March 24 2017

For weeknight family dinner or special entertaining occasions, we've collected easy, flavorful pasta meals for every occasion.

INGREDIENTS

1 - 19 ounce can cannellini (white kidney) beans, rinsed and drained
2 - cups grape or cherry tomatoes, halved
4 - ounces thinly sliced prosciutto, cut into bite-size pieces
1/2 - cup shredded Pecorino Toscano, Pecorino Romano, or Parmesan cheese (2 ounces)
Herbed Garlic Butter
1/2 - cup chicken broth, heated
3 - cups loosely packed arugula or watercress leaves, coarsely torn
3 - tablespoons snipped fresh chives
Salt and freshly ground black pepper
12 - 16
ounces dried pasta, cooked and drained
DIRECTIONS

In a large saucepan, combine drained beans, tomatoes, prosciutto, cheese, and Herbed Garlic Butter. Cook, while gradually stirring in broth, over medium-low heat until tomatoes are softened and cheese is melted. Gently stir in arugula and chives. Season to taste with salt and pepper.
Add bean mixture to hot cooked pasta; toss gently to combine.

Nutrition Facts (Prosciutto and Beans)
Per serving: 466 kcal cal., 19 g fat (8 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 37 mg chol., 845 mg sodium, 58 g carb., 7 g fiber, 4 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email
Thursday, March 23 2017

Blushing yellow mangoes taste marvelous prepared food in sweet and savory ways! Bring a little island flair to your table with these smoothie bowls, salsas, burgers, shrimp dinners, cakes, and more recipes with fresh mangoes. Try a new mango meal every day of the month!

INGREDIENTS

2 - tablespoons cooking oil
3 - pounds pork shoulder roast, fat trimmed, cut into 1- to 1-1/2-inch cubes (about 1-1/2 lb. after trimming)
2 - medium onions, peeled and chopped
4 - cloves garlic, minced
3 - 19 ounce can cannellini beans, rinsed and drained
2 - 14 ounce can reduced-sodium chicken broth
1/3 - cup lime juice
1 - teaspoon ground chipotle chili pepper
1/2 - 1 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
2 - mangoes


DIRECTIONS

In 4-quart Dutch oven heat oil over medium heat. Brown half the pork at a time; remove and set aside. Add onions and garlic; cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until pork is tender.

Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.
Nutrition Facts (White Chili)


Per serving: 428 kcal cal., 17 g fat (5 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 60 mg chol., 820 mg sodium, 45 g carb., 11 g fiber, 13 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:26 am   |  Permalink   |  Email
Wednesday, March 22 2017

Looking for a low-carb appetizer or a healthy meal? Try a lettuce wrap! Lettuce wraps are like a handheld salad and packed with protein. Take a look at our best lettuce wrap ideas filled with flavors that you'll want to make for lunch tomorrow.

INGREDIENTS

2 - green apples, cored and finely chopped
1 - teaspoon cider vinegar
1/2 - cup bite-size strips red sweet pepper
2 - tablespoons light mayonnaise
2 - teaspoons pure maple syrup
2 - teaspoons canola oil
12 - ounces pork tenderloin, cut into bite-size strips
1/3 - cup barbecue sauce
8 - small savoy or green cabbage leaves
2 - green onions, sliced


DIRECTIONS

For slaw, in a bowl toss together apples and cider vinegar. Stir in sweet pepper, mayonnaise, and maple syrup.
In a large nonstick skillet heat oil over medium-high heat. Add pork; cook and stir 4 to 6 minutes or until no longer pink. Drizzle with barbecue sauce; toss to coat.


Spoon pork mixture into cabbage leaves. Top with apple slaw. Sprinkle with green onions.
Nutrition Facts (Pork and Apple Slaw Wraps)


Per serving: 249 kcal cal., 7 g fat (1 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 58 mg chol., 318 mg sodium, 27 g carb., 4 g fiber, 19 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:55 am   |  Permalink   |  Email
Tuesday, March 21 2017

INGREDIENTS

1/3 - cup butter or canola oil
4 - teaspoons curry powder
1 - tablespoon grated fresh ginger
1 - teaspoon salt
3 - large red and/or yellow sweet peppers, seeded and chopped
1/2 - large red onion, coarsely chopped
3 - cloves garlic, minded
2 - medium eggplants (about 2 pounds), peeled, if desired, and chopped
3 - zucchini and/or yellow summer squash (1 1/4 pounds total), chopped
1/4 - cup crumbled feta cheese
1 - tablespoon snipped fresh parsley
1 - teaspoon snipped fresh rosemary
1 - 2 - cups reduced-sodium chicken broth
1 - pound cherry tomatoes
1 - 15 ounce can chickpeas, rinsed and drained
1/3 - cup golden raisins


DIRECTIONS

In a 4- to 6-quart Dutch oven heat butter or oil over medium heat. Add curry powder, ginger and salt. Cook and stir for 1 minute.
Stir in the peppers, onion, and garlic. Cook and stir for 5 minutes. Add the eggplant and zucchini. Cover and cook 15 minutes more or until vegetables are tender, stirring occasionally.

Meanwhile, in a small bowl combine feta cheese, parsley, and rosemary; toss to combine and set aside. Stir broth, cherry tomatoes, chickpeas and raisins into pot; bring to boiling. Reduce heat; cover and simmer 5 minutes more or until tomatoes have softened, stirring once. Top with feta cheese mixture.

Nutrition Facts (Curried Ratatouille)
Per serving: 219 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 25 mg chol., 539 mg sodium, 29 g carb., 9 g fiber, 15 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:51 am   |  Permalink   |  Email
Monday, March 20 2017

For a savory spin on fresh peaches, use them in this ravioli meal. A great summer dinner, this dish will quickly become a family meal favorite.

INGREDIENTS
1 9 ounce package - refrigerated four-cheese
ravioli
1 lemon
1/4 cup butter
3 cups fresh or frozen peeled
peach slices, thawed and
cut up
1/3 cup hazelnuts or almonds,
toasted and coarsely
chopped
1/4 cup finely shredded
Parmesan cheese
2 tablespoons snipped fresh
Italian flat-leaf parsley

DIRECTIONS

Cook ravioli according to package directions; drain, return to pot, and cover to keep warm. Finely shred peel from lemon (chill lemon for another use); set peel aside. Heat butter in a very large skillet over medium heat until browned (watch carefully so butter doesn't burn). Add peaches, nuts, Parmesan, parsley, and lemon peel; stir to combine. Add ravioli; toss to coat. Season with salt.

Posted by: AT 12:36 pm   |  Permalink   |  Email
Saturday, March 18 2017

INGREDIENTS

6 - ounces smoked cheese (cheddar, mozzarella, or gouda), shredded
1 - tablespoon all-purpose flour
4 - ounces ham, finely chopped
1 - medium carrot, finely chopped
1/2 - teaspoon curry powder
1/2 - teaspoon paprika
3 - cups whole milk
1/2 -4 ounce package refrigerated garlic mashed potatoes

Canned shoestring potatoes, fresh snipped parsley, and/or paprika (optional)

DIRECTIONS

In a bowl combine cheese and flour; set aside.
In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, March 17 2017

Satisfy your sweet tooth with festive St. Patrick's Day desserts, including cute shamrock cookies, Irish creme cheesecake, and colorful rainbow cupcakes. Whether green, minty, or infused with lime, each of these St. Patrick's Day food ideas guarantees a lucky day.

Ingredients

2 - boxes white cake mix
14 - cups white frosting
Red, orange, yellow, green, blue, and purple gel food coloring
3 - 4 - cups gold candy-coated chocolate balls, such as Sixlets


Directions
Bake cake mixes according to package directions using four 8- or 9-inch round baking pans. Cool completely.
Meanwhile, divide frosting into 7 bowls (2 cups frosting per bowl). Tint each bowl a different color, leaving one bowl white. Transfer each color frosting (except white) to quart/size resealable plastic bags.


Trim cake tops, if desired. Cut a circle out of two of the cake layers, leaving about a 2-inch border.
To assemble, place a whole cake layer on cake board or cake stand set on a turn table. Spread with a thin layer of white frosting. Repeat with the two cake layer rings. Fill the cake with the gold candy-coated chocolate balls. Top with remaining whole cake layer.


Spread a thin coat of white frosting around entire cake. Chill 30 minutes. Snip the corner of each bag of frosting making about a 1/2-inch opening. Pipe a 1-inch thick line of colored frosting around the outside of the cake making rings. Repeat with remaining colors, alternating as desired, layer one after another like horizontal stripes. Using a bench scraper or plastic ruler, smooth the frosting in 1 sideways motion white carefully spinning the turn table. Pipe 1-inch thick rings on top of the cake, alternating colors as desired, creating a "bulls-eye". Hold the bench scraper halfway across the top of the cake and spin the turn table while smoothing the frosting.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 15 2017

Ingredients

1 - 1 3/4 pound purchased roasted chicken
1 - medium onion, cut in 1/4-inch slices
1 - tablespoon olive oil
1/3 - cup cider vinegar or white wine vinegar
1/2 - cup tomato sauce
3 - 4 - tablespoons seeded and finely chopped fresh red and/or green serrano chile
peppers
2 - tablespoons snipped fresh thyme
2 - tablespoons molasses
2 - tablespoons water
1/2 - teaspoon salt
6 - kaiser rolls or hamburger buns, split
Bread-and-butter pickle slices or sweet pickle slices


Directions
Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.
In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.


Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.
Nutrition Facts (Pulled Roast Chicken Sandwiches)


Per serving: 668 kcal cal., 18 g fat 126 mg chol., 1485 mg sodium, 76 g carb., 3 g fiber, 50 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:27 pm   |  Permalink   |  Email
Tuesday, March 14 2017

Ingredients

1/2 - medium red or green sweet pepper, seeded and cut into bite-size strips
1/2 - medium onion, halved and thinly sliced
1 - fresh serrano pepper
, halved, seeded, and cut into thin strips*
2 - teaspoons vegetable oil
4 - 6-inch white corn tortillas
Nonstick cooking spray
1/2 - cup shredded Monterey Jack cheese (2 ounces)
2 - thin slices tomato, halved crosswise
1 - tablespoon snipped fresh cilantro
Light dairy sour cream (optional)
Cilantro and lime wedges (optional)


Directions
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.


Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
From the Test Kitchen


*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 FOR 2 SERVINGS

Make this a heartier meal instead of an appetizer by simply serving two instead of eight. Each person would get one whole quesadilla. Nutrition analysis per 2 servings: 263 calories, 10 g protein, 22 g carbohydrate, 15 g total fat (6 g sat. fat), 25 mg cholesterol, 3 g fiber, 3 g total sugar, 30% Vitamin A, 75% Vitamin C, 161 mg sodium, 24% calcium, 6% iron

TIP

Add cooked beans, chicken, shrimp, or your other favorite protein to these quesadillas for a heartier meal.

Nutrition Facts (Fajita-Style Quesadillas)
Per serving: 61 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 6 mg chol., 41 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:37 am   |  Permalink   |  0 Comments  |  Email
Monday, March 13 2017

Ingredients

1/2 - of a medium red onion, cut into thin slivers
2 - tablespoons olive oil
1 - Italian bread shell (such as Boboli)
8 - ounces thinly sliced cooked roast beef
1 - small sweet pepper, seeded and chopped
4 - ounces crumbled blue cheese
1/4 - teaspoon pizza seasoning (optional)


Directions
Position oven rack in center of oven. Preheat oven to 425F. In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat 3 to 5 minutes or until onion is just tender. Place bread shell on baking sheet; brush with remaining olive oil. Bake 5 minutes.


Meanwhile, stack beef slices on cutting board; slice into strips. Top shell with beef, sweet pepper, onion, cheese, and pizza seasoning. Change oven setting to broil. Broil pizza 4 to 5 minutes or until toppings are heated through and crust is browned. Cut in wedges. Serves 4.
Nutrition Facts (Beef and Blue Pizza)


Per serving: 553 kcal cal., 23 g fat (7 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 56 mg chol., 1637 mg sodium, 54 g carb., 1 g fiber, 2 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:29 am   |  Permalink   |  0 Comments  |  Email
Saturday, March 11 2017

Ingredients

3 - medium yellow or green zucchini
Kosher salt
4 - medium carrots
1/2 - small red onion
1 - 2 - cups torn leaf lettuce
3 - tablespoons lemon juice
1/4 - cup olive oil or canola oil
2 - tablespoons snipped fresh dill
Freshly ground black pepper (optional)


Directions
With a vegetable peeler or mandoline shave zucchini in thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips and thinly slice onion.


Rinse zucchini and drain in colander. To assemble salad, in a 2-quart square dish layer one-third each of zucchini, lettuce carrots, and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour or up to 12 hours before serving.


To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift out with a spatula.

Nutrition Facts (Stacked Summer Vegetable Salad)
Per serving: 117 kcal cal., 9 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 202 mg sodium, 8 g carb., 2 g fiber, 5 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, March 10 2017

No matter how you prepare salmon -- baked, grilled, planked, or poached -- flaky frozen salmon dinner are delicious nutrition powerhouses packed with protein and essential omega-3 oils. Find healthy and new ways to dress up the fork-tender fish meal -- all for fewer than 425 calories per serving!

Ingredients

1 - cedar grilling plank
1/4 - cup pineapple juice
1/4 - cup packed brown sugar
1/4 - cup rice vinegar
2 - tablespoons soy sauce
4 - 5 ounces salmon fillets (skin on)
4 - 1/2-inch-thick slices fresh, cored pineapple
1 - 1/2-inch thick slice red onion
1 - jalapeno chile pepper*
Ground black pepper


Directions
Soak plank in enough water to cover for at least 1 hour before grilling; drain.
For marinade, in a small bowl stir together pineapple juice, 2 tablespoons of the brown sugar, rice vinegar, and soy sauce. Place salmon in a large resealable plastic bag set in a shallow dish. Pour pineapple mixture over salmon; seal bag. Marinate in the refrigerator for 30 to 45 minutes, turning bag occasionally.


For a charcoal grill, arrange medium-hot coals around edge of grill. Place the plank on the grill rack directly over the coals for 5 minutes or until plank smokes and crackles. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on plank. Sprinkle salmon with remaining 2 tablespoons brown sugar. Place plank in center of grill rack. Lightly coat pineapple, onion, and jalapeno with nonstick cooking spray. Place around outside edge of grill rack over coals. Cover and grill for 10 to 12 minutes or until fish begins to flake easily when tested with a fork, turning pineapple, onion, and pepper once halfway through grilling. Lightly sprinkle salmon with ground black pepper. (For gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place plank on grill rack over heat for 5 minutes or until smoking and crackling. Place salmon on plank. Place plank over unlit side of grill and pineapple, onion, and jalapeno over heat; grill as above.)


Slightly cool pineapple, red onion, and jalapeno. For salsa, chop pineapple and onion; transfer to a medium bowl. Remove stem and seeds from jalapeno; finely chop. Add to pineapple mixture and toss to coat. Serve salmon with pineapple salsa.
From the Test Kitchen
*HANDLING HOT PEPPERS

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

Nutrition Facts (Marinated Salmon with Pineapple Salsa)
Per serving: 337 kcal cal., 9 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 78 mg chol., 584 mg sodium, 33 g carb., 2 g fiber, 28 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 09 2017

The workweek is busy enough without having to whip up dinner from scratch. With a little preplanning, you can stock your freezer with family-friendly weeknight dinners, easy sauces and sides, plus quick dessert toppings and breakfast options. So what are you waiting for? Your next meal is just a quick thaw away.

Ingredients

2 - tablespoons butter
1 - cup pearl onions, peeled and halved
1 - small fennel bulb, trimmed, cored, and finely chopped
1 - cup baby green beans, trimmed and cut into 1-inch pieces
1 - cup baby or small carrots, trimmed and thinly sliced
2 - 14 1/2 ounce cans vegetable or chicken broth or 3 cups homemade vegetable broth
1 - 14 1/2 ounce can petite diced tomatoes, undrained
1 - cup dry white wine, vegetable broth, or chicken broth
2 - teaspoons dried herbes de Provence, crushed
1 - cup shelled fresh peas or frozen peas
Salt
Ground black pepper


Directions
In a Dutch oven heat butter over medium heat until melted. Add pearl onions and fennel; cook for 3 to 4 minutes or until fragrant and translucent, stirring occasionally. Add green beans and carrots; cook for 3 minutes, stirring frequently.


Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Stir in peas. Simmer, covered, about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.


Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.


From the Test Kitchen
If desired, add one 15-ounce can garbanzo beans or cannellini beans (white kidney beans), rinsed and drained, after thawing soup. Heat through.

*TIP:

If you prefer, cool soup slightly and transfer to an airtight storage container. Cover and chill for up to 3 days. To serve, transfer to a large saucepan and heat as directed.

Nutrition Facts (French Garden Soup)
Per serving: 142 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 10 mg chol., 886 mg sodium, 17 g carb., 4 g fiber, 7 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email
Wednesday, March 08 2017

Cereal goes way beyond a meal in the mornng. The food with creative uses that play up its crunch and texture. Whether you prefer a sweet cake topped with chocolate puff cereal or savory fried chicken rolled in crushed cornflakes.

Ingredients

1 1/4 - cups all-purpose flour
1/4 - teaspoon salt
1/3 - cup shortening
4 - 5 - tablespoons cold water
1 - cup packed brown sugar
1/2 - cup all-purpose flour
1/2 - cup quick rolled oats
1/2 - cup butter or margarine
1/2 - cup sugar
3 - tablespoons all-purpose flour
1 - teaspoon ground cinnamon
1/8 - teaspoon salt
6 - cups thinly sliced peeled cooking apples
1/2 - cup chopped pecans
1/4 - cup caramel ice cream topping


Directions
For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.
For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.


On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.


In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.


To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.


Nutrition Facts (Caramel Apple Pie)
Per serving: 554 kcal cal., 25 g fat (10 g sat. fat, 31 mg chol., 260 mg sodium, 81 g carb., 3 g fiber, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 07 2017

Gone are the days of takeout, now dinner is delivered to you. Thanks to the best meal delivery services. From classic sesame chicken and reinvented ramen to trendy pad thai and pho, your next Netflix night in will never go noodle-less.

Ingredients

1 - pound boneless beef chuck roast
2 - 14 1/2 ounce cans reduced-sodium gluten-free beef broth
1 - cup sliced onion
1/2 - cup water
2 - tablespoons gluten-free tamari or liquid aminos
1 - tablespoon fish sauce (optional)
1 - small fresh serrano chile
pepper, seeded and finely chopped*
4 - cloves garlic, minced
1 - star anise
3 - ounces dried rice noodles, broken
2 - cups fresh shiitake mushrooms, stemmed and sliced, or cremini or button mushrooms, sliced
2 - cups shredded napa cabbage
1 - cup sugar snap pea pods, halved diagonally
1 - 8 ounce can water chestnuts, drained and chopped
1 - tablespoon gluten-free cornstarch
1 - tablespoon cold water


Directions
Trim fat from meat. Cut meat into 1-inch pieces. In a 4- to 5-quart Dutch oven combine meat, broth, onion, the 1/2 cup water, the tamari, fish sauce (if desired), serrano pepper, garlic, and star anise. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
Meanwhile, prepare noodles according to package directions; drain.


Remove and discard star anise from broth mixture. Stir in mushrooms, cabbage, snap peas, and water chestnuts. Return just to boiling; reduce heat. Simmer about 5 minutes or until snap peas are crisp-tender. In a small bowl stir together cornstarch and the 1 tablespoon cold water; stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
To serve, divide noodles among bowls and ladle soup over.
From the 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 Facts (Gluten Free Asian Beef and Noodle Bowl)
Per serving: 207 kcal cal., 5 g fat (2 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 52 mg chol., 654 mg sodium, 21 g carb., 2 g fiber, 4 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, March 06 2017

When you need a tasty meal in minutes, turn to fish. Our easy salmon dinners call for only a handful of ingredients and are a snap to create. Plus, packed with omega-3 fatty acids, our healthy salmon recipes are good for you, too. Whether tossed into a salad or rolled into patties, these flavorful salmon dinners are sure to please.

Ingredients

4 - 4 ounces fresh or frozen skinless salmon fillets
4 - small oranges or 8 clementines, as needed for 1/2 cup juice
2 - teaspoons sugar
1/4 - cup butter
1/4 - teaspoon crushed red pepper
2 - 5 ounce pkg. fresh baby spinach
2 - tablespoons water
1/8 - teaspoon salt
1/8 - teaspoon black pepper


Directions
Thaw fish, if frozen. Rinse fish; pat dry. Halve two of the oranges; set aside. Remove 1 Tbsp. zest and squeeze juice (1/2 cup) from remaining oranges. In a small bowl combine the orange zest, orange juice, and sugar.


In a large skillet melt butter over medium heat. Add fish; cook, covered, 7 to 9 minutes or until fish flakes easily, turning fish once while cooking and adding the orange halves, cut sides down, during the last 3 minutes of cooking. Remove fish and oranges from skillet; keep warm. Add juice mixture and crushed red pepper to skillet; cook 2 minutes or until slightly thickened. Reduce heat to low.


Add spinach to skillet, tossing just until spinach begins to wilt. Remove from heat. Season with salt and black pepper. Serve salmon over spinach. Spoon any juices from the skillet over fish and spinach. Serve with orange halves.
Nutrition Facts (Orange Salmon with Spinach)


Per serving: 303 kcal cal., 19 g fat (8 g sat. fat, 3 g polyunsaturated fat, 5 g monounsatured fat), 93 mg chol., 269 mg sodium, 8 g carb., 2 g fiber, 5 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:30 pm   |  Permalink   |  0 Comments  |  Email
Saturday, March 04 2017

Where there's a pitcher, there's a party. Whether you're brunching, dinner partying, or hosting a (very) happy hour, these fun pitcher cocktail recipes are sure to hit the spot. Find foods to deliver as gifts before you drink that icy margaritas, fruity sangria cocktails, spiked punch, and more!

Ingredients

1 - small honeydew melon
1 - seedless cucumber, thinly sliced
1 - lime, thinly sliced
12 - fresh mint leaves
1/4 - cup lime juice
1/4 - cup honey
1 - 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled
1 - 1 liter bottle carbonated water, chilled
Fresh mint sprigs and/or leaves (optional)


Directions
Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.


To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

From the Test Kitchen
*TIP:

If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.

Nutrition Facts (White Cucumber Sangria)
Per serving: 147 kcal cal., 1 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 18 mg sodium, 21 g carb., 1 g fiber, 16 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, March 03 2017

Ingredients

3 - eggs, lightly beaten
2 - cups cream-style cottage cheese
1 - 10 ounce package frozen chopped spinach, thawed and well drained
1/3 - cup crumbled feta cheese
1/4 - cup butter, melted
3 - tablespoons all-purpose flour
2- teaspoons dried minced onion
Dash ground nutmeg


Directions
Preheat oven to 350 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large bowl, combine eggs, cottage cheese, spinach, feta cheese, melted butter, flour, dried onion, and nutmeg. Transfer mixture to the prepared casserole.
Bake, uncovered, about 45 minutes or until center is nearly set (160 degrees F). Makes 4 servings.


Nutrition Facts (Spinach and Feta Casserole)
Per serving: 172 kcal cal., 12 g fat (7 g sat. fat, 109 mg chol., 392 mg sodium, 6 g carb., 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 02 2017

A jar of peanut butter -- creamy or chunky -- is the basis for these amazing peanut butter- shipped meals. Whether you prefer your peanut butter drizzled on cinnamon rolls, used as a dressing for a salad, or even blended in a smoothie, you're sure to love this handful of great peanut butter dinner ideas.

Ingredients

2 - 15 ounce can no-salt-added red beans, rinsed and drained
4 - cups peeled, cubed sweet potatoes (about 1 pound)
8 - ounces boneless chicken breasts, cut into bite-size pieces
8 - ounces boneless chicken thighs, cut into bite-size pieces
2 - 14 1/2 ounce can reduced-sodium chicken broth
2 1/2 - cups chopped green sweet peppers (2 large)
1 - 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 - 10 ounce can tomatoes and chopped green chiles, undrained
1 - tablespoon Cajun seasoning
2 - cloves garlic, minced
1/4 - cup creamy peanut butter
Snipped fresh cilantro
Chopped peanuts (optional)


Directions
In a 5- to 6-quart slow cooker combine beans, sweet potatoes, chicken, broth, sweet peppers, diced tomatoes, tomatoes and green chiles, Cajun seasoning, and garlic.


Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Remove 1 cup hot liquid from cooker. Whisk in peanut butter. Stir into mixture in cooker.
Serve topped with cilantro and, if desired, peanuts.


Nutrition Facts ( Red Bean, Chicken and Sweet Potato Stew)
Per serving: 366 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 53 mg chol., 830 mg sodium, 46 g carb., 16 g fiber, 9 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 01 2017

Can't make it to New Orleans this year? Celebrate Mardi Gras from homemade meals to with these gumbos, jambalayas, soups, and more. Each dish offers some Cajun flair, whether it's a traditional Mardi Gras dinners or inspired by Louisiana restaurants delivery.

Ingredients

4 - cups frozen diced hash brown potatoes with onions and peppers
1 - 14 1/2 ounce can reduced-sodium chicken broth
1 - 13 1/2 ounce pkg. cooked andouille or other smoked sausage, chopped
1 - cup water
1 - 10 3/4 ounce can condensed cream of celery soup
2 - teaspoons Cajun seasoning
1/2 - cup whipping cream
Sliced green onions (optional)


Directions
In a 4-qt. Dutch oven combine first six ingredients (through Cajun seasoning). Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are tender, stirring occasionally.


Before serving, stir in cream. If desired, top servings with green onions.
Nutrition Facts (Cajun Sausage-Potato Soup)


Per serving: 363 kcal cal., 26 g fat (11 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 67 mg chol., 1113 mg sodium, 20 g carb., 2 g fiber, 1 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 28 2017

Avoiding those daily slumps is easier than you think! From early-morning breakfast to after-dinner dessert, we offer a collection of delicious foods -- featuring fresh superfoods and other mood-boosting ingredients -- that will help you eat your way to energy.

Ingredients

2 - 15 ounce cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
1/4 - cup olive oil
1 - teaspoon barbecue spice
1 - teaspoon paprika
1 - teaspoon chili powder
1/4 - teaspoon garlic salt
1/4 - teaspoon celery salt
1/4 - teaspoon onion powder
Directions
Preheat oven to 450 degrees F. In a medium bowl combine garbanzo beans, oil, barbecue spice, paprika, chili powder, garlic salt, celery salt, and onion powder. Spread in an even layer in a 15x10x1-inch baking pan. Roast about 30 minutes or until browned and crisp, stirring once halfway through roasting. Cool completely.


From the Test Kitchen
TO MAKE AHEAD:

Place cooled chickpeas in an airtight container; cover. Store at room temperature for up to 1 week.

Nutrition Facts (Barbecue Spice Roasted Chickpeas)
Per serving: 101 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 122 mg sodium, 10 g carb., 3 g fiber, 0 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email
Monday, February 27 2017

A cool sauce of cream, white wine, and basil complements the fiery flavors of roasted red peppers and crushed red pepper laden shrimp meal.

Ingredients

1 1/2 - pounds fresh peeled and deveined medium shrimp
1/4 - cup butter
2 - tablespoons olive oil
1/3 - cup finely chopped onion (1 small)
6 - cloves garlic, minced
1/4 - 1/2 - teaspoon crushed red pepper
1 - 12 ounce jar roasted red sweet peppers, drained and chopped
1/2 - cup dry white wine
1/2 - cup whipping cream
1/4 - cup snipped fresh basil
1 - cup finely shredded Parmesan cheese (4 ounces)
12 - 16 - ounces dried pasta, cooked and drained


Directions
Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.


Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.


Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.


Nutrition Facts (Shrimp and Roasted Red Peppers)
Per serving: 598 kcal cal., 26 g fat (13 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 230 mg chol., 461 mg sodium, 49 g carb., 3 g fiber, 2 g sugar, 37 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:29 am   |  Permalink   |  0 Comments  |  Email
Sunday, February 26 2017

Blended red peppers, onion, beer, and potatoes create a hearty base for this cozy soup, while American cheese adds creaminess.

Ingredients

1 - bunch green onions
3 - tablespoons olive oil
3/4 - cup bottled roasted red sweet peppers, drained
3/4 - cup pale lager or nonalcoholic beer
2 - cups refrigerated shredded hash brown potatoes
2 - cups milk
8 - ounces American cheese, shredded (2 cups)
1/4 - teaspoon paprika
Paprika


Directions
Slice green onions, separating white and green parts. In a Dutch oven over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.


In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to Dutch oven. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.


Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil).
In a skillet cook remaining potatoes in remaining hot oil over medium-high heat for 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with the 1/4 teaspoon paprika.


Top bowls of soup with potatoes, the green portions of the sliced green onions, and additional paprika.
Nutrition Facts (Beer and Cheese Soup)


Per serving: 467 kcal cal., 30 g fat (14 g sat. fat, 2 g polyunsaturated fat, 13 g monounsatured fat), 63 mg chol., 1096 mg sodium, 28 g carb., 2 g fiber, 7 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:40 am   |  Permalink   |  Email
Friday, February 24 2017

Ingredients

Nonstick cooking spray
4 - 8-ounce skinless, boneless chicken breast halves
1 - 3 ounce package creamy chicken-flavor ramen noodles
1/2 - 8 ounce tub cream cheese with chives and onion or desired-flavor cream cheese (such as jalapeno)
1/4 - cup milk
3/4 - cup Italian-seasoned panko bread crumbs
2 - tablespoons grated Parmesan cheese
2 - tablespoons butter, melted
1 - cup desired flavor pasta sauce (such as tomato and basil) or four-cheese pasta sauce
1/4 - cup shredded mozzarella cheese (1 ounce)


Directions
Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with foil; coat with cooking spray.
Using a sharp knife, cut a deep pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side.


Cook noodles in a pot of boiling water 3 minutes; drain. Transfer hot noodles to bowl with contents of seasoning packet, the cream cheese, and 2 tablespoons of the milk. Stir to thoroughly coat noodles. Spoon noodle mixture into pockets in chicken. Place chicken in the prepared baking pan.


In a bowl stir together panko and Parmesan cheese. Brush tops of stuffed chicken with remaining milk and sprinkle with panko mixture, pressing panko mixture onto chicken as needed. Drizzle with melted butter.


Bake 25 minutes. Spoon pasta sauce over chicken and sprinkle with mozzarella cheese. Bake about 5 minutes more or until chicken is done (165 degrees F).
Nutrition Facts (Ramen-Stuffed Chicken Breasts)
Per serving: 676 kcal cal., 29 g fat (15 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 216 mg chol., 1262 mg sodium, 37 g carb., 1 g fiber, 6 g sugar, 60 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:51 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 22 2017

Ingredients
1 pound lean ground chicken
1/4 cup panko bread crumbs
2 garlic cloves, minced
3 tablespoons finely diced yellow onion
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
fresh ground pepper, to taste
3 garlic cloves, minced
1/4 teaspoon salt
1/2 to 1 tablespoon fresh dill, chopped + more for garnish
1 cup non­fat plain yogurt
1 tablespoon Extra Virgin Olive Oil


Instructions


Preheat oven to 400F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.


In a large mixing bowl, combine chicken, panko bread crumbs, garlic, onion, thyme, oregano, garlic powder, salt
and pepper; mix and stir until thoroughly combined.
Form the mixture into 1­1/2 inch meatballs.

Transfer the meatballs to previously prepared baking sheet.
Bake for 18 to 20 minutes, or until meatballs are cooked through.
In the meantime prepare the yogurt sauce.


In a small mixing bowl, combine garlic, salt, dill, yogurt, and olive oil; mix until thoroughly incorporated.
Taste for seasonings and adjust accordingly. I always find that it needs a tad bit more salt.
Remove chicken meatballs from the oven and let stand couple minutes.
Transfer to a serving bowl and top spoon yogurt sauce over the meatballs.
Garnish with chopped fresh dill and serve.


Cuisine: Mediterranean | Dinner

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 21 2017

Whether you call them molten chocolate cakes, chocolate pudding cakes, or chocolate lava cakes, one thing's for certain: These warm and decadent desserts are brimming with melty chocolate goodness that's delicious to the last bite.

Ingredients

1/2 - cup all-purpose flour
1/4 - cup sugar
3/4 - teaspoon baking powder
1/4 - teaspoon salt
1/3 - cup milk
1 - tablespoon oil
1 - teaspoon vanilla
1/4 - cup chocolate-hazelnut spread (Nutella)
1/3 - cup semisweet chocolate pieces
1/2 - cup sugar
1/4 - cup unsweetened cocoa powder
3/4 - cup boiling water
Coffee-flavored or vanilla ice cream (optional)
Sliced strawberries (optional)
Unsweetened cocoa powder (optional)


Directions
Preheat oven to 350 degrees F. In a medium bowl combine flour, the 1/4 cup sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.


Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place in a 15 x 10 x 1-inch baking pan. Set aside. In the same bowl for the batter, stir together 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.


Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries. Sprinkle with additional cocoa powder.


Nutrition Facts (Gooey Chocolate Pudding Cakes)
Per serving: 272 kcal cal., 9 g fat (2 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 1 mg chol., 178 mg sodium, 49 g carb., 2 g fiber, 31 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, February 20 2017

Pressed for time on a busy weeknight. No problem. Our easy meal provide a hearty meal with almost no prep time. Just combine your ingredients, dump them into a casserole dinner, and let your oven do the rest.

Ingredients

1 - 10 ounce container refrigerated light Alfredo pasta sauce
1/2 - cup milk
2 1/2- cups cooked white rice or wild rice
2 - cups cubed cooked chicken
1 - cup frozen peas
1/3 - cup chopped bottled roasted red sweet peppers
1/4 - cup slivered almonds, toasted (optional)
1 - tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 - cup soft bread crumbs
1 - tablespoon butter, melted


Directions
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.


Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
Nutrition Facts (Chicken Alfredo and Rice Casserole)


Per serving: 456 kcal cal., 16 g fat (8 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 97 mg chol., 672 mg sodium, 45 g carb., 3 g fiber, 7 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, February 19 2017

Ingredients

1 - 15 ounce can black beans, rinsed and drained
1 1/2 - cups chopped, seeded cucumber (1 medium)
1/2 - cup chopped tomato (1 medium)
1/2 - cup sliced green onions (4)
1/4 - cup lime juice
1 - tablespoon snipped fresh cilantro
1 - tablespoon olive oil
1/2 - teaspoon ground cumin
1/8 - teaspoon salt
1/8 - teaspoon cayenne pepper


Directions
In a medium bowl combine beans, cucumber, tomato, green onions, lime juice, cilantro, oil, cumin, salt, and cayenne pepper. Cover and chill for 4 to 24 hours.


Use a slotted spoon to serve salsa over grilled bratwursts, pork, chicken, or salmon.


Nutrition Facts (Black Bean Salsa)
Per serving: 35 kcal cal., 1 g fat (0 g sat. fat, 0 mg chol., 98 mg sodium, 6 g carb., 2 g fiber, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:14 pm   |  Permalink   |  0 Comments  |  Email
Saturday, February 18 2017

Ingredients

2 1/2 - cups regular rolled oats
1/4 - cup oat bran
1/4 - cup steel-cut oats
2 - teaspoons baking powder
1/2 - teaspoon salt
1/2 - teaspoon ground cinnamon
1 - egg, lightly beaten
2 - cups milk
1/3 - cup applesauce
1/4 - cup granulated sugar
1/4 - cup packed brown sugar
1/4 - cup vegetable oil
2 - cups fresh fruit, such as blueberries, peeled and chopped pears or apples, and/or chopped strawberries
Nonstick cooking spray
Coarse or turbinado (raw) sugar (optional)
Plain or vanilla low-fat yogurt, milk, half-and-half, or light cream


Directions
In a large bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.
In a medium bowl combine egg, milk, applesauce, granulated sugar, brown sugar, and oil. Add egg mixture to oat mixture; stir until combined. Gently stir in fruit. Cover and chill for 12 to 24 hours.


Preheat oven to 350 degrees F. Coat twelve 6-ounce ramekins or custard cups or a 2-quart square or rectangular baking dish with cooking spray. Divide oat mixture among ramekins or spoon into baking dish. If desired, sprinkle with coarse sugar.
Bake for 35 to 40 minutes for ramekins, 45 to 50 minutes for baking dish, or until tops are evenly brown. Cool on a wire rack for 15 minutes. Serve warm with yogurt.


Nutrition Facts (Individual Baked Oatmeal)
Per serving: 219 kcal cal., 8 g fat (2 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 227 mg sodium, 33 g carb., 3 g fiber, 16 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:18 pm   |  Permalink   |  0 Comments  |  Email
Friday, February 17 2017

Whip up a homemade romantic meal for  with our handpicked meals for two. We've adjusted the serving sizes for each meal gift so you can have just enough to serve a relaxing at- home meal delivery for two.

Ingredients

1 - 1 pound fresh or frozen skinless salmon fillet
2 - tablespoons olive oil
1 1/2 - teaspoons dried oregano, crushed
1/4 - teaspoon salt
1/8 - teaspoon black pepper
2 - cups grape or cherry tomatoes, halved
2 - cups broccoli florets
2 - cloves garlic, minced
1 - lemon
2 - tablespoons snipped fresh basil
1 - tablespoon snipped fresh parsley
1 - tablespoon honey


Directions
Thaw salmon, if frozen. Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with parchment paper. Rinse salmon; pat dry. Place salmon in prepared pan. Drizzle with 1 Tbsp. of the oil and sprinkle with 3/4 tsp. of the oregano, the salt, and pepper.
In a medium bowl combine tomatoes, broccoli, garlic, and remaining 1 tbsp. oil and 3/4 tsp. oregano. Sprinkle lightly with additional salt and pepper; toss to coat. Place in pan with salmon. Roast 15 to 18 minutes or just until salmon flakes.


Meanwhile, remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon. In a small bowl combine lemon zest and juice and remaining ingredients. Spoon over salmon and vegetables before serving.


Nutrition Facts (Lemon-Herb Roasted Salmon with Broccoli and Tomatoes)
Per serving: 276 kcal cal., 14 g fat (2 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 62 mg chol., 362 mg sodium, 13 g carb., 3 g fiber, 8 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, February 16 2017

Rich and luxurious, dark and intoxicating, chocolate adds decadent flavor to delicious desserts. We've compiled our favorite chocolate desserts for you to try. These desserts—including cakes and mousse, cookies and tarts—are sure to be a hit.

Ingredients

Unsweetened cocoa powder
1 - cup all-purpose flour
1 - cup sugar
3/4 - cup unsweetened cocoa powder
1 - teaspoon baking soda
1/2 - teaspoon baking powder
1/2 - teaspoon salt
2 - eggs
3/4- cup water
3/4 - cup buttermilk or sour milk*
1/3 - cup vegetable oil
8 - slices bacon, crisp-cooked and crumbled
1/2 - cup chocolate-hazelnut spread, warmed
1/3 - cup chopped toasted hazelnuts
1 - recipe Ganache


Directions
Preheat oven to 350 degrees F. Grease two 8-inch round cake pans and dust with cocoa powder; set aside. In a large bowl stir together the next six ingredients (through salt). Whisk together eggs, water, buttermilk, and oil. Add egg mixture to flour mixture all at once; whisk until smooth. Stir in half of the bacon. Pour batter into pans (batter will be thin). Bake about 30 minutes or until a toothpick comes out clean. Cool cake layers in pans for 10 minutes. Remove layers from pans; cool on wire racks.

For filling, in a bowl combine chocolate-hazelnut spread, the remaining bacon, and the hazelnuts.

Place one cake layer on a platter. Spread with filling. Add remaining cake layer. Spread top with Ganache, allowing it to drip down sides of cake. If desired, top with additional crumbled, cooked bacon and chopped toasted hazelnuts.
From the Test Kitchen
*TIP

To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup; stir. Let stand 5 minutes before using.

Ganache
Ingredients
1/2 - cup heavy cream
6 - ounces semisweet chocolate pieces
Directions
 In a small saucepan heat heavy cream just until simmering. Pour over chocolate pieces (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes or until desired consistency.


Nutrition Facts (Chocolate-Hazelnut Bacon Layer Cake)


Per serving: 301 kcal cal., 18 g fat (6 g sat. fat, 4 g polyunsaturated fat, 5 g monounsatured fat), 39 mg chol., 262 mg sodium, 34 g carb., 3 g fiber, 24 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:26 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 15 2017

Whether you need a simple dinner tonight, a Cinco de Mayo meal, or a solution for leftovers, versatile Mexican cooking has the answer. These delicious Mexican dinner will work for almost any occasion.

Ingredients

6 - cloves garlic, smashed
1/4 - cup olive oil
1 - teaspoon finely shredded orange peel
1/4 - cup orange juice
1 - 14 1/2 ounce can fire-roasted diced tomatoes, drained
1 - canned chipotle chile pepper in adobo sauce
Salt
4 - 5 ounces skinless boneless chicken breast halves
Ground black pepper
1 - tablespoon olive oil
1 - tablespoon snipped fresh oregano

Directions
In a small saucepan combine garlic and the 1/4 cup olive oil. Bring to simmering over low heat. Cook about 10 minutes or until garlic is softened and starts to brown. Remove from heat. Stir in orange peel and orange juice.
In a blender combine the garlic mixture, tomatoes, chile pepper, and 1/4 teaspoon salt. Cover and blend until smooth.
Sprinkle chicken with additional salt and black pepper. In a large skillet cook chicken in the 1 tablespoon hot oil over medium heat about 5 minutes or until browned, turning once. Drain off fat.

Add the orange juice mixture to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until chicken is no longer pink (165 degrees F). Sprinkle with oregano before serving.
From the Test Kitchen
PORK IN CHIPOTLE MOJO:

Prepare Chicken in Chipotle Mojo as directed through Step 3, except use four 4- to 6-ounce boneless pork loin chops, trimmed, instead of the chicken breast halves. Add the orange juice mixture to pork in skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or just until chops are slightly pink in the centers (145 degrees F). Let stand for 3 minutes before serving.

Nutrition analysis per serving: 333 calories, 27 g protein, 9 g carbohydrate, 21 g total fat (4 g sat. fat), 75 mg cholesterol, 1 g fiber, 5 g total sugar, 13% Vitamin A, 45% Vitamin C, 616 mg sodium, 4% calcium, 8% iron

SALMON IN CHIPOTLE MOJO:

Prepare Chicken in Chipotle Mojo as directed through Step 2, except use four 4- to 6-ounce skinless salmon fillets, each about 1 1/2 inches thick, instead of the chicken breast halves. Rinse salmon; pat dry with paper towels. Season with salt and ground black pepper. Cook in the 1 tablespoon hot oil for 3 to 4 minutes or until browned, turning once. Add the orange juice mixture. Bring to boiling; reduce heat. Simmer, covered, for 9 to 11 minutes or until fish flakes easily when tested with a fork.

Nutrition analysis per serving: 350 calories, 24 g protein, 9 g carbohydrate, 24 g total fat (3 g sat. fat), 62 mg cholesterol, 1 g fiber, 5 g total sugar, 14% Vitamin A, 45% Vitamin C, 610 mg sodium, 5% calcium, 10% iron

Nutrition Facts (Chicken in Chipotle Mojo)
Per serving: 350 kcal cal., 21 g fat (3 g sat. fat, 2 g polyunsaturated fat, 13 g monounsatured fat), 91 mg chol., 725 mg sodium, 9 g carb., 1 g fiber, 5 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:15 pm   |  Permalink   |  0 Comments  |  Email
Saturday, February 11 2017

Bigger is better in the case of these brownies! Re-create these delectable brownie recipes at home for an over-the-top chocolatey dessert that will not disappoint.

2 c. sugar
4 eggs
1 c. butter, melted (or 1 c. applesauce, for lighter brownies)
6 T. cocoa
2 c. flour
2 tsp vanilla
20 miniature peanut butter cup candies, quartered
1/2 c. butter, softened
1/2 c. creamy peanut butter
1 tsp. vanilla
2 1/2 Tbsp milk
2 c. powdered sugar
Instructions
1. Preheat the oven to 350°.
2. Cream together butter and sugar in a stand mixer or electric hand mixer. Add eggs one at a
time.
3. Add vanilla and cocoa. Mix together until combined.
4. Add flour one cup at a time and mix until combined. Stir in the peanut butter cup pieces with a
wooden spoon.
5. Pour batter in a greased 9x13 pan and bake 30­35 minutes.
6. Cream butter and peanut butter together with a hand mixer until nice and smooth.
7. Add vanilla and 2 Tbsp milk; combine well.
8. Add powdered sugar 1/2 a cup at a time until all mixed in. Add remaining 1/2 Tbsp milk and
combine well.
9. Frost the entire surface of cooled brownies. Cut into 24 brownies. Enjoy!

Posted by: AT 08:16 am   |  Permalink   |  0 Comments  |  Email
Friday, February 10 2017

Gone are the days of takeout, thanks to these carb-tastic noodle bowls. From classic sesame chicken and reinvented ramen to trendy pad thai and pho, your next Netflix night in will never go noodle-less.

Ingredients

1 - pound boneless beef chuck roast
2 - 14 1/2 ounce cans reduced-sodium gluten-free beef broth
1 - cup sliced onion
1/2 - cup water
2 - tablespoons gluten-free tamari or liquid aminos
1 - tablespoon fish sauce (optional)
1 - small fresh serrano chile
pepper, seeded and finely chopped*
4 - cloves garlic, minced
1 - star anise
3 - ounces dried rice noodles, broken
2 - cups fresh shiitake mushrooms, stemmed and sliced, or cremini or button mushrooms, sliced
2 - cups shredded napa cabbage
1 - cup sugar snap pea pods, halved diagonally
1 - 8 ounce can water chestnuts, drained and chopped
1 - tablespoon gluten-free cornstarch
1 - tablespoon cold water


Directions
Trim fat from meat. Cut meat into 1-inch pieces. In a 4- to 5-quart Dutch oven combine meat, broth, onion, the 1/2 cup water, the tamari, fish sauce (if desired), serrano pepper, garlic, and star anise. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
Meanwhile, prepare noodles according to package directions; drain.


Remove and discard star anise from broth mixture. Stir in mushrooms, cabbage, snap peas, and water chestnuts. Return just to boiling; reduce heat. Simmer about 5 minutes or until snap peas are crisp-tender. In a small bowl stir together cornstarch and the 1 tablespoon cold water; stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
To serve, divide noodles among bowls and ladle soup over.


From the 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 Facts (Gluten Free Asian Beef and Noodle Bowl)
Per serving: 207 kcal cal., 5 g fat (2 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 52 mg chol., 654 mg sodium, 21 g carb., 2 g fiber, 4 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, February 09 2017

Mmmm, bacon. You love it for breakfast, so why not try these bacon recipes for appetizers, dinners, and desserts, too? From classic bacon breakfast recipes to bacon-spiked sweets and salads, you'll love these new ways to bring home the bacon.

Ingredients

4 - slices applewood smoked bacon
1 - cup packed brown sugar
1/3 - cup Maple Nut Butter
1/4 - cup whipping cream
1 - tablespoon vanilla
1/4 - teaspoon Chinese five-spice powder or ground allspice
1 - 16 ounce loaf frozen sweet roll dough, thawed
1 - cup chopped pecans
1 - cup golden raisins


Directions
In a large skillet cook bacon over medium heat until crisp. Drain, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; crumble bacon. Add brown sugar, Maple Nut Butter, and whipping cream to the skillet; stir until melted. Stir in vanilla and spice.
Lightly grease a 10-inch fluted tube pan; set aside. Cut thawed bread dough into 1- to 1-1/2-inch pieces. Arrange one-third of the bread pieces, half of the crumbled bacon, half of the pecans, and half of the raisins in prepared tube pan. Drizzle one-third of the whipping cream mixture evenly over the bread pieces. Top with another one-third of the bread pieces and the remaining bacon, pecans, and raisins. Drizzle with another one-third of the whipping cream mixture. Top with the remaining bread pieces and the remaining whipping cream mixture.
Cover and let rise in a warm place until almost double in size (about 45 minutes).


Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 40 minutes or until bread springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Invert onto a serving platter; remove pan. Serve warm.


Maple Nut Butter
Ingredients
1 - cup butter, softened
1/2 - cup pecan halves, toasted
1/4 - cup pure maple syrup


Directions
 In a food processor combine butter, pecan halves, and maple syrup. Cover and process until nuts are finely chopped. Store leftover mixture in refrigerator and serve with pancakes, waffles, or French toast. Makes about 1-1/2 cups.
Nutrition Facts (Brown Sugar-Bacon Monkey Bread)


Per serving: 430 kcal cal., 20 g fat (7 g sat. fat, 3 g polyunsaturated fat, 8 g monounsatured fat), 48 mg chol., 170 mg sodium, 60 g carb., 3 g fiber, 37 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 08 2017

Ingredients

1/3 - cup reduced-sodium soy sauce or tamari sauce
2 - tablespoons toasted sesame oil
2 - tablespoons sesame seeds
1 - tablespoon grated fresh ginger
4 - cloves garlic, minced
1 - teaspoon freshly cracked black pepper
1 - 3 1/2 pound whole chicken
1/4 - teaspoon salt
1 - pound small new yellow or red potatoes, scrubbed and halved (quartered if large)
1/3 - cup reduced-sodium chicken broth (optional)
2 - tablespoons coarsely chopped parsley


Directions
Preheat oven to 425 degrees F. In a small bowl whisk together soy sauce, 1 Tbsp. of sesame oil, sesame seeds, ginger, garlic, and black pepper; set aside. Pat chicken dry; season with salt. Fold legs up over breast. Tie legs together with 100% cotton kitchen string. Twist wing tips under back.


Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Add remaining sesame oil to skillet; heat 30 seconds. Place chicken breast side down in the skillet; sear 3 minutes or until golden and crusty. Turn chicken over and sear 3 minutes more. Remove skillet from heat.

Scatter potatoes around chicken. Pour the soy sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thighs registers 175 degrees F, stirring potatoes and spooning the skillet drippings over chicken once or twice during cooking. If sauce evaporates during roasting, add broth. Remove skillet from oven. Cover chicken; let rest 5 minutes. Sprinkle potatoes with parsley before serving.


Nutrition Facts (Sesame-Crusted Roast Chicken)


Per serving: 503 kcal cal., 32 g fat (8 g sat. fat, 8 g polyunsaturated fat, 13 g monounsatured fat), 134 mg chol., 652 mg sodium, 15 g carb., 2 g fiber, 3 g sugar, 36 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 07 2017

Nothing says "home meal delivery" like a warm, bubbly casserole, so we've collected the cheesiest, most delicious dinners we could find. These layered dishes -- like classic lasagna and remixed mac and cheese with lobster -- will keep your family dinners (and you) happy any day of the week.

Ingredients

1 1/2 - cups dried whole wheat rigatoni or rotini (6 ounces)
1 - large lobster tail (8 to 10 ounces)
2 - cups small broccoli florets
Nonstick cooking spray
3/4 - cup chopped red sweet pepper (1 medium)
1/3 - cup chopped onion (1 small)
1 - 6 1/2 ounce container light semisoft cheese with garlic and herb
2 - cups fat-free milk
1 - tablespoon all-purpose flour
1 - cup shredded reduced-fat Italian-style cheese blend (4 ounces)
1/2 - teaspoon finely shredded lemon peel
1/4 - teaspoon ground black pepper
1/3 - cup whole wheat or regular panko (Japanese-style bread crumbs)


Directions
Preheat oven to 375 degrees F. In a 4-quart Dutch oven cook pasta according to package directions, adding the lobster tail for the last 7 minutes of cooking and adding the broccoli for the last 3 minutes of cooking. Drain and set aside. When lobster tail is cool enough to handle, remove the lobster meat from shell and coarsely chop the meat; discard shell.


Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add sweet pepper and onion to skillet. Cook about 5 minutes or until tender, stirring frequently. Remove skillet from heat. Stir in semisoft cheese until melted.


In a medium bowl whisk together milk and flour until smooth. Add all at once to sweet pepper mixture in skillet. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in Italian-style cheese blend until melted. Stir in cooked pasta, broccoli, chopped lobster, lemon peel, and black pepper.


Transfer mixture to a 2-quart casserole. Sprinkle with panko. Bake for 15 to 20 minutes or until heated through and top is golden brown.
Nutrition Facts (Lobster Mac and Cheese Casserole)


Per serving: 322 kcal cal., 10 g fat (6 g sat. fat, 68 mg chol., 402 mg sodium, 35 g carb., 4 g fiber, 9 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:55 pm   |  Permalink   |  Email
Monday, February 06 2017

Enjoy a meal delivery with these festive finger foods and savory snacks, all just as tasty as the not-so-healthy traditional versions. These healthy snacks have fewer than 200 calories and 6 grams of fat per serving. We also considered sodium and gave bonus points for protein and fiber.

Ingredients

6 - ounces reduced-fat cream cheese (Neufchatel)
1/4 - cup crumbled reduced-fat blue cheese (1 ounce)
12 - dried apricots, finely chopped
5 - tablespoons finely chopped toasted walnuts
1/4 - teaspoon salt
1/2 - teaspoon finely snipped fresh rosemary or 1/4 teaspoon dried rosemary, finely crushed


Directions
In a small bowl combine cream cheese and blue cheese. Beat with an electric mixer on medium speed until smooth. Stir in apricots, 3 tablespoons of the walnuts, and salt. Shape mixture into 16 balls. In a small bowl mix 2 tablespoons of the walnuts and the rosemary. Roll balls to lightly cover with nut mixture.


From the Test Kitchen
TO MAKE AHEAD:

Prepare nuts as directed in Step 1. Loosely cover cooled nuts with foil. Store at room temperature for up to 24 hours.

Nutrition Facts (Blue Cheese-Apricot Balls)
Per serving: 103 kcal cal., 8 g fat (3 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 18 mg chol., 192 mg sodium, 4 g carb., 1 g fiber, 3 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:26 am   |  Permalink   |  Email
Saturday, February 04 2017

These aren't desserts you start baking during the National Anthem, nor are they good for someone who can't frost a football brownie without Googling a picture first. They are recipes for someone who enjoys a kick of flavor along with kickoff. Read on, true pigskin fans. Culinary glory awaits.

Ingredients

1 - cup butter
6 - ounces unsweetened chocolate, coarsely chopped
2 - cups sugar
4 - eggs
2 - teaspoons vanilla
1 1/3 - cups all-purpose flour
1/2 - teaspoon baking soda
1 - cup miniature semisweet chocolate pieces


Creamy Vanilla Frosting or 1 cup canned vanilla frosting
Directions
In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.
Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)


Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.


In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.*
Tote brownies in container at room temperature.
From the Test Kitchen


SERVING SUGGESTION:

To use up the brownie scraps, coarsely crumble scraps. Layer about one-third of the scraps in a 1-quart canning jar. Pipe additional frosting over brownie layer. Repeat layering two more times. If desired, top the last layer of frosting with chocolate-flavored sprinkles. Seal jar and let stand at room temperature overnight.* Tailgate day: Tote in jar at room temperature. Use a spoon to scoop out servings.

*TIP:

For longer storage, store at room temperature for up to 3 days or freeze for up to 3 months.

Creamy Vanilla Frosting
Ingredients
1/3 - cup shortening
1 - teaspoon vanilla
1 1/2 - cups powdered sugar
2 - teaspoons milk
Milk


Directions
 In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.


Nutrition Facts (Fudgy Football Brownies)
Per serving: 628 kcal cal., 35 g fat (20 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 111 mg chol., 189 mg sodium, 77 g carb., 3 g fiber, 59 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:10 pm   |  Permalink   |  0 Comments  |  Email
Friday, February 03 2017

This tart and spicy grapefruit salsa gets a touch of heat from serrano pepper and a bit of sweetness from a drizzle of orange juice. Even better, it comes together in minutes and works as an appetizer served with chips. We even like it as a relish spooned over fish meal.

Ingredients

1 - avocado, chopped (1 cup)
2 - grapefruits, peeled and sectioned (1/2 cup)
1/2 - serrano pepper, seeded and finely chopped
1 - tablespoon orange juice
1 - tablespoon extra-virgin olive oil
coarse salt


Directions


Mix together chopped avocado and grapefruit. Add minced serrano pepper. Drizzle with orange juice and extra-virgin olive oil. Sprinkle with coarse salt. Toss to combine. Serve as an appetizer with chips or as a relish spooned over grilled chicken or fish.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, February 02 2017

Trying to get more whole grains in your dinner? You've come to the right place for healthy whole grain meals. Here, you'll find our best main, side, soup, salad, and even dessert and breakfast foods featuring healthy whole grains such as barley, quinoa, farro, brown rice, and more.

Ingredients

7 - 8 - slices maple-flavor bacon
1 1/2 - cups chopped onions (3 medium)
1 - cup coarsely chopped celery (2 stalks)
1/2 - cup coarsely chopped red sweet pepper (1 small)
4 1/2 - cups reduced-sodium chicken broth
1/2 - cup dry white wine
1 1/2 - cups regular barley
4 - cups peeled butternut squash cut into 1/2-inch pieces
1/4 - cup snipped fresh sage
1/2 - teaspoon salt
1/2 - teaspoon freshly ground black pepper
1/4 - cup reduced-sodium chicken broth (optional)
Small fresh sage leaves (optional)


Directions
Lightly grease a 3-quart rectangular baking dish; set aside. In a 4- to 5-quart Dutch oven cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set aside. Add onions, celery, and sweet pepper to the reserved drippings. Cook over medium heat about 5 minutes or just until vegetables are tender, stirring occasionally.


Add 4 1/2 cups broth and wine to Dutch oven; bring to boiling. Stir in barley. Return to boiling; reduce heat. Simmer, covered, for 25 minutes. Stir in squash. Simmer, covered, about 20 minutes more or until squash and barley are tender, stirring occasionally. Remove from heat. Stir in crumbled bacon, snipped sage, salt, and black pepper. Transfer mixture to the prepared baking dish.
Cover baking dish with foil. Chill for 2 to 24 hours.


To serve, preheat oven to 350 degrees F. If desired, drizzle squash mixture with 1/4 cup broth to moisten, stirring gently to combine. Re-cover with foil. Bake for 45 to 55 minutes or until heated through, stirring once. If desired, garnish with sage leaves.
Nutrition Facts (Barley-Butternut Casserole)


Per serving: 295 kcal cal., 11 g fat (4 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 27 mg chol., 934 mg sodium, 34 g carb., 7 g fiber, 3 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:39 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 01 2017

Ingredients

1 - pound skinless, boneless chicken breast, cut into 1-inch cubes
1 - teaspoon ground cumin
1/2 - teaspoon ground coriander
1/2 - teaspoon paprika
1 - tablespoon olive oil
2 - carrots, thinly bias-sliced
1 - medium onion, cut into wedges
1/4 - cup pomegranate seeds
2 - cups hot cooked rice (optional)
Pomegranate seeds and/or chopped pistachios

Directions
In a bowl toss chicken with cumin, coriander, and paprika. In an extra-large wok or skillet heat oil over medium-high heat. Add carrots and onion wedges; cook and stir 2 minutes. Add chicken; cook and stir 5 minutes. Add 1/4 cup pomegranate seeds; cook and stir 1 to 2 minutes more or until chicken is no longer pink and vegetables are tender. Add a splash of water to reach desired sauciness.


If desired, spoon mixture over rice. Top with additional pomegranate seeds and/or chopped pistachios.
Nutrition Facts (Mediterranean Chicken-Pomegranate Stir-Fry)


Per serving: 352 kcal cal., 10 g fat (2 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 83 mg chol., 109 mg sodium, 33 g carb., 3 g fiber, 5 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, January 31 2017

Saute, sear, or stir-fry your way to an amazing chicken dinner with the help of your trusty skillet. Seasonal ingredients and time-saving techniques are the secrets to these fast and fabulous chicken skillet meals.

Ingredients

4 - small skinless, boneless chicken breast halves
Salt and pepper
8 - ounces mushrooms, halved
1 - tablespoon olive or cooking oil
1 - lemon
3 - cups fresh broccoli florets
1 - 10 ounce container refrigerated light Alfredo pasta sauce


Directions
Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).


Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.


Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)
Per serving: 295 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 91 mg chol., 705 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:14 am   |  Permalink   |  0 Comments  |  Email
Monday, January 30 2017

Grilled cheese, panini, grilled chicken sandwiches -- almost everyone has a favorite grilled sandwich. Luckily, it's simple to make grilled sandwich recipes at home that satisfy even the strongest craving for comfort food.

Ingredients

1 - cup thinly sliced cucumber
1/4 - cup thinly sliced red onion
1 - tablespoon lime juice
1 - teaspoon snipped fresh oregano
1 - teaspoon sugar
1 - 16 ounce loaf country-style bread
4 - ounces sliced Swiss cheese
1/4 - recipe (6 ounces) Cuban-Style Pork Roast, thinly sliced
2 - tablespoons olive oil


Directions
In a small bowl combine cucumber, onion, lime juice, oregano, and sugar; set aside.
Cut two 3/4-inch-thick horizontal slices from the bread. (Reserve remaining bread for another use.) Top one slice of bread with half of the cheese and all of the pork. Using a slotted spoon place cucumber mixture on pork. Top with the remaining cheese and the second bread slice. Brush outside of sandwich with oil.


For a charcoal grill, arrange medium-hot coals around the outside edge of a charcoal grill. Test for medium heat in the center of the grill. Place sandwich on the grill rack in the center of the grill. Place a baking sheet on top of the sandwich and weigh it down with two bricks. Cover and grill for 6 to 8 minutes or until bread is golden brown and cheese melts, turning once halfway through grilling.* (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Wait for 2 minutes to allow the grill rack to cool slightly. Place sandwich on the burner that is turned off. Grill as above.)


From the Test Kitchen
*TIP:

To turn the panini, remove bricks and baking sheet. Slide the baking sheet under the sandwich to help turn it over.

Cuban-Style Pork Roast
Ingredients
1 - 1 1/2 pound boneless pork top loin roast (single loin)
1/2 - cup orange juice
3 - tablespoons lemon juice
1 - tablespoon soy sauce
4 - cloves garlic, minced
1 - teaspoon dried oregano, crushed
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper


Directions
 Trim the fat from pork. Place pork in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl whisk together orange juice, lemon juice, soy sauce, garlic, oregano, salt, and pepper. Pour marinade over pork and seal bag. Chill for 3 to 6 hours, turning bag occasionally. Drain pork, discarding the marinade.


 For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pork, fat side up, on grill rack over drip pan. Cover and grill for 45 to 60 minutes or until an instant-read thermometer inserted in pork registers 145 degrees F. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on grill rack over burner that is off and grill as above.) Remove pork from grill. Cover; let stand 15 minutes before serving.


Nutrition Facts (Cuban Panini with Quick Pickles)
Per serving: 287 kcal cal., 19 g fat (7 g sat. fat, 2 g polyunsaturated fat, 8 g monounsatured fat), 51 mg chol., 193 mg sodium, 12 g carb., 1 g fiber, 3 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:27 am   |  Permalink   |  Email
Tuesday, January 24 2017

Ingredients

3/4 - cup dry red wine such as merlot or shiraz, or apple juice
1/2 - cup water
1 - tablespoon packed brown sugar
2 1/2 - pounds beets, peeled, and cut into bite-size pieces
Salt and ground black pepper
Honey (optional)
1 - tablespoon snipped fresh parsley
Lemon wedges (optional)


Directions
In a large saucepan combine 12 cup of the wine, the water, and brown sugar. Bring to boiling, stirring to dissolve sugar. Add beets. Return to boiling; reduce heat. Simmer, covered, for 45 minutes until beets are tender and can be pierced with a fork, stirring occasionally. Drain. Transfer beets to serving bowl. Season to taste with salt and pepper.


Splash with remaining 14 cup wine. Drizzle with honey. Sprinkle with parsley. Serve with lemon wedges. Makes 8 to 10 side-dish (1/2-cup) servings.
From the Test Kitchen
*

You can avoid staining your hands with beet juice if you wear plastic gloved while peeling and cutting the beets. Trim beet tops or leave tops on.

Nutrition Facts (Wine-Poached Beets)
Per serving: 54 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 119 mg sodium, 9 g carb., 2 g fiber, 7 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, January 23 2017

Pomegranate seeds and toasted almonds lend crunchy texture to this healthy dinner salad recipe.

Ingredients

3/4 - cup pomegranate juice
1 - 14 ounce package chicken tenderloins
2 - tablespoons olive oil
1/2 - medium red onion, cut lengthwise into thin wedges
1 - tablespoon snipped fresh oregano or 1/2 tsp. dried oregano, crushed
3/4 - teaspoon coarsely ground black pepper
1/2 - teaspoon salt
2 - tablespoons red wine vinegar
2 - 6 ounce package baby spinach leaves
1/2 - cup pomegranate seeds
1/4 - cup slivered almonds, toasted*


Directions
In small saucepan bring pomegranate juice to boiling; boil gently, uncovered, 5 to 8 minutes or until reduced to 1/4 cup. Remove from heat; set aside. Meanwhile, in a 12-inch skillet cook chicken in 1 tablespoon hot olive oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink, turning occasionally. Remove chicken from skillet. Keep warm.


Add onions, remaining oil, dried oregano (if using), pepper, and salt to skillet; cook for 3 to 5 minutes or until onion is just tender, stirring occasionally. Stir in reduced pomegranate juice and vinegar; bring to boiling. Boil 1 minute. Remove from heat and stir in fresh oregano (if using). Gradually add spinach, tossing just until spinach is wilted and combined.


Serve in large shallow dish. Top with chicken, pomegranate seeds, and nuts. Serve immediately. Makes 4 servings.
From the Test Kitchen
*TEST KITCHEN TIP:

To toast nuts, spread slivered almonds in single layer in shallow baking pan. Bake in 350 degree F* oven 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to prevent burning. Toast nuts up to 1 day before using.

Nutrition Facts (Wilted Chicken Salad with Pomegranate Dressing)
Per serving: 292 kcal cal., 11 g fat (2 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 58 mg chol., 425 mg sodium, 21 g carb., 4 g fiber, 12 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:50 am   |  Permalink   |  0 Comments  |  Email
Friday, January 20 2017

Lime wedge
Fleur de sel or Kosher salt
Small handful nasturtium flowers and leaves (torn into pieces if large)
1/2 ounce agave nectar
1/2 ounce freshly squeezed lime juice
2 ounces freshly squeezed grapefruit juice
2 ounces blanco tequila
Ice cubes
Club soda, chilled
Grapefruit wedge and nasturtium flowers, for garnish

Moisten the outer rim of a Collins or highball glass with a lime wedge and coat with salt. Muddle the nasturtium flowers and leaves, agave nectar, and lime juice in the bottom of a cocktail shaker. Add the grapefruit juice and tequila. Fill the shaker with ice and shake well. Strain into the prepared glass. Add ice, top off with club soda, and stir. Garnish with the grapefruit wedge and nasturtium flowers.

Posted by: AT 12:13 pm   |  Permalink   |  0 Comments  |  Email
Thursday, January 19 2017

Try one of these in-season salads. These healthy dinners are satisfying, healthful, and hearty enough to be served as a complete meal.

Ingredients

8 - ounces beef flank steak
1 - teaspoon ground cumin
1/4 - teaspoon salt
1 - medium sweet onion, such as Vidalia or Maui, sliced horizontally into 1/2-inch-thick slices
2 - teaspoons olive oil
1/4 - teaspoon freshly ground black pepper
6 - cups fresh mache (lamb's lettuce) or baby greens
4 - ripe plums, pitted and cut into thin wedges
1 - recipe Creamy Chimichurri Dressing

Directions
Trim fat from meat. Sprinkle meat with cumin and salt. Brush onion slices on both sides with oil; sprinkle with pepper. For a charcoal or gas grill, place meat and onion slices on the rack of a covered grill directly over medium-hot heat. Grill meat for 10 to 14 minutes for medium-rare to medium doneness (145 degrees F to 160 degrees F) and onion slices about 10 minutes or until tender, turning both meat and onion slices once halfway through grilling time. Let meat stand for 5 minutes. Thinly slice meat. Coarsely chop onion.

Place mache in a large salad bowl or arrange on a large platter. Top with meat, onion, and plums. Drizzle with half of the Creamy Chimichurri Dressing. If desired, pass remaining dressing.

Creamy Chimichurri Dressing
Ingredients

3/4 - cup light mayonnaise
1/4 - cup plain Greek yogurt or sour cream
1 - tablespoon white vinegar
3 - cloves garlic, minced
3 - tablespoons snipped fresh Italian (flat-leaf) parsley
1/2 - teaspoon crushed red pepper
1/8 - teaspoon salt


Directions
 In a small bowl stir together mayonnaise, yogurt, vinegar, and garlic. Stir in parsley, crushed red pepper, and salt. Serve immediately or cover and refrigerate for up to 1 week. Before serving, if necessary, stir in enough milk to reach desired consistency.
Nutrition Facts (Flank Steak and Plum Salad with Creamy Chimichurri Dressing)

Per serving: 336 kcal cal., 22 g fat (5 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 53 mg chol., 546 mg sodium, 19 g carb., 2 g fiber, 10 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 18 2017

Enjoy dessert while you stick to your healthy eating plan with these healthy meals. Each of these healthy desserts has about 200 calories or less but still tastes indulgent and satisfies your sweet tooth.

ngredients

1 - 8 ounce container frozen light whipped dessert topping, thawed
1 - 10- or 12-ounce package dark chocolate pieces
1/4 - cup hot strong coffee
Strawberry halves; pineapple, apple, or kiwifruit chunks; and/or raspberries
Hot strong coffee (optional)


Directions
In a 1 1/2- or 2-quart slow cooker combine whipped topping and chocolate pieces. Cover and cook on low-heat setting for 30 to 45 minutes or until chocolate is melted, stirring once or twice during cooking (whipped topping will deflate). Whisk in 1/4 cup coffee, 1 tablespoon at a time, to reach desired consistency (fondue should be thick but pourable).


Meanwhile, for fruit kabobs, thread assorted fruit onto sixteen 6-inch wooden skewers.
To serve, keep fondue warm on warm- or low-heat setting. Serve with fruit kabobs. If fondue becomes too thick, stir in a little additional coffee.
Nutrition Facts (Dark Chocolate Fondue with Fruit Kabobs)


Per serving: 159 kcal cal., 7 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 1 mg chol., 4 mg sodium, 21 g carb., 3 g fiber, 15 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, January 17 2017

We all want the same thing: a delicious (and healthy!) inexpensive dinner. Try our recipes, each of which is a healthy dinner idea full of nutrition without skimping on taste. Plus, at less than $3 per serving, our cheap healthy meal are easy on the wallet and the waistline. These will make you feel good about feeding the family!

Ingredients

2 - small sweet potatoes
2 - tablespoons orange juice
4 - whole wheat thin sandwich rolls, split and toasted
1 - cup packed fresh baby spinach
2 - ounces shaved cooked ham, cut into strips
1 - cup shredded mozzarella cheese (4 oz.)
Cranberry sauce, warmed


Directions
Preheat broiler. Scrub sweet potatoes; pat dry with paper towels. Prick potatoes with a fork; place on a plate. Microwave about 6 minutes or until tender, rearranging once. Cool slightly. Cut potatoes in half and scoop pulp into a bowl; add orange juice. Mash until smooth.
Spread mashed sweet potato mixture on roll halves. Top with spinach and ham; sprinkle with cheese. Broil 4 to 5 inches from the heat about 3 minutes or until cheese is melted and starts to brown. Before serving, drizzle each flatbread with cranberry sauce.


From the Test Kitchen
SHORTCUT

Purchase mashed sweet potatoes (check the refrigerated produce section) and skip Step 1.

Nutrition Facts (Ham and Sweet Potato Mini Flatbreads)
Per serving: 341 kcal cal., 10 g fat (5 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 28 mg chol., 463 mg sodium, 50 g carb., 9 g fiber, 13 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, January 16 2017

Ingredients

3 - cups cubed cooked chicken breast (about 1 pound)
2 - stalks celery, sliced (1 cup)
1 - large yellow or red sweet pepper, chopped (1 cup)
3/4
cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 - 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 - 6 ounce carton plain low-fat yogurt
2 - green onions, sliced (1/4 cup)
1 - tablespoon lemon juice
1/4 - teaspoon black pepper
1/2 - cup crushed cornflakes
1/4 - cup sliced almonds

Directions
Preheat oven to 400 degrees F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.

In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
Nutrition Facts (Hot Chicken Salad Casserole)
Per serving: 251 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 75 mg chol., 415 mg sodium, 13 g carb., 2 g fiber, 5 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:36 pm   |  Permalink   |  0 Comments  |  Email
Sunday, January 15 2017

Ingredients

3 - cups button or cremini mushrooms, halved
1 - cup fresh or frozen shelled edamame (sweet soy beans), thawed
1 - cup grape tomatoes, halved
1 - small red onion, slivered
2 - tablespoons olive oil
8 - ounces boneless beef top sirloin, cut into thin bite-size strips
1 - tablespoon soy sauce
6 - cups Beef Bone Broth
3 - cloves garlic, minced
1 1/2 - teaspoons grated fresh ginger
8 - ounces soba noodles (buckwheat noodles), broken
3 - heads baby bok choy, quartered lengthwise
Sriracha sauce, snipped fresh cilantro or basil, and/or lime wedges


Directions
Preheat oven to 425 degrees F. Line a large baking pan with foil. In a large bowl combine the first four ingredients (through onion). Drizzle with 1 tablespoon of the olive oil; toss to coat. Roast about 10 minutes or until mushrooms are tender.
Meanwhile, in a large skilet heat the remaining 1 tablespoon olive oil over medium-high heat Add beef; stir-fry about 3 minutes or until browned. Add soy sauce; stir-fry 30 seconds. Remove from heat.
In a 4- to 6-quart pot combine Beef Bone Broth, garlic, and ginger; bring to a boiling. Add soba noodles. Boil 6 minutes or until noodles are tender, adding bok choy the last 2 minutes. Stir in roasted vegetables and cooked beef. Serve with Sriracha sauce, snipped cilantro or basil, and/or lime wedges.


Beefy Bone Broth
Ingredients
3 - pounds beef soup bones (knuckle, neck, or marrow bones)
1- cup water
4 - medium carrots, cut up
3 - medium onion, unpeeled and cut up
6 - stalks celery with leaves, cut up
2 - tablespoons dried basil or thyme, crushed
1 - tablespoon salt
20 - whole black peppercorns
16 - sprigs fresh parsley
4 - bay leaves
6 - cloves garlic, unpeeled and halved
18 - cups cold water
2 - tablespoons cider vinegar


Directions
 Preheat oven to 450 degrees F. Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once.
 Place soup bones in a 10- to 12-quart stockpot. Pour the 1 cup water into the roasting pan and scrape up browned bits; add water mixture to pot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 12 hours. (For a gentle simmer, you should see tiny bubbles coming to the surface. You will want to monitor cooking so it does not boil. Gentle cooking helps to draw out and develop the flavor of the broth.) Remove soup bones from broth.
 Scoop out as many vegetables as you can with a slotted spoon. Strain broth through 4 layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings.
 If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months.
 If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight containers. Cover and chill up to 3 days or freeze up to 3 months.
Nutrition Facts (Beefy Bone Broth)
Per serving: 36 kcal cal., 1 g fat 11 mg chol., 170 mg sodium, 2 g carb., 5 g pro. Percent Daily Values are based on a 2,000 calorie diet
From the Test Kitchen
SLOW COOKER DIRECTIONS

Prepare as directed, except reduce all ingredients by half. Roast bones as directed in Step 1. Pour the 1 cup water into the roasting pan and scrape up browned bits. In a 6-quart slow cooker combine the water mixture and remaining ingredients. Cover and cook on low 10 to 12 hours. Remove soup bones from broth. Continue as directed in Step 3. Makes about 9 cups.

Per 1 cup: 32 cal., 1 g fat (0 g sat. fat), 10 mg chol., 151 mg sodium, 1 g carb., 0 g fiber, 4 g pro.

Nutrition analysis per serving: 32 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 10 mg cholesterol, 0 g fiber, 0 g total sugar, 13% Vitamin A, 3% Vitamin C, 151 mg sodium, 2% calcium, 4% iron

PRESSURE COOKER DIRECTIONS

Prepare as directed, except reduce all ingredients by half. Roast bones as directed. Pour 1/2 cup water into the roasting pan and scrape up browned bits. In a 6-quart stovetop or electric pressure cooker combine the water mixture and remaining ingredients. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in recipe. Makes about 10 cups.

Nutrition analysis per serving: 29 calories, 4 g protein, 1 g carbohydrate, 1 g total fat (0 g sat. fat), 9 mg cholesterol, 0 g fiber, 0 g total sugar, 12% Vitamin A, 3% Vitamin C, 136 mg sodium, 2% calcium, 3% iron

Per 1 cup: 29 cal., 1 g fat (0 g sat. fat), 9 mg chol., 136 mg sodium, 1 g carb., 0 g fiber, 4 g pro.

THE BONES

Nutrition Facts (Beefy Noodle Broth Bowl)
Per serving: 357 kcal cal., 13 g fat (3 g sat. fat, 2 g polyunsaturated fat, 6 g monounsatured fat), 41 mg chol., 728 mg sodium, 40 g carb., 7 g fiber, 5 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:41 pm   |  Permalink   |  0 Comments  |  Email
Saturday, January 14 2017

Ingredients

6 - tea bags
1 - quart boiling water


Directions
Place tea bags in a heatproof pitcher or glass measure. Add boiling water. Let steep 3 to 5 minutes; remove tea bags. Use immediately, or cool at room temperature about 2 hours. (After cooling, store in refrigerator. Don't chill quickly or tea will cloud.) Serve over ice. Sweeten as desired. Makes 5 servings.


Nutrition Facts (Iced Tea)
Per serving: 2 kcal cal., 0 g fat (0 g sat. fat, 0 mg chol., 7 mg sodium, 1 g carb., 0 g fiber, 0 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:39 pm   |  Permalink   |  0 Comments  |  Email
Friday, January 13 2017

Ingredients

8 - slices whole wheat bread
Nonstick olive oil cooking spray
2 - medium tomatoes, thinly sliced
4 - ounces fresh mozzarella cheese, cut into 4 slices
1/2 - cup fresh basil leaves
Balsamic vinegar (optional)

Directions
Coat one side of each bread slice with cooking spray. Place bread slices on a work surface, coated sides down. Arrange tomatoes, mozzarella cheese, and basil on four of the bread slices. Cover with the remaining four bread slices, coated sides up; press together gently.
Preheat a panini grill or heat a large skillet over medium heat. Add sandwiches to hot panini grill or skillet; cook for 3 to 4 minutes or until golden brown and cheese is melted, turning once if using a skillet. Serve immediately. If desired, serve with balsamic vinegar for dipping.
Nutrition Facts (Caprese Panini)
Per serving: 216 kcal cal., 8 g fat (4 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 20 mg chol., 324 mg sodium, 23 g carb., 4 g fiber, 4 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, January 12 2017

On a cool fall or winter evening, or even in the middle of summer when you need a comfort meal, nothing hits the spot like a cozy soup meal. When you don't have hours to spend letting flavors simmer together, turn to one of these quick soup dinners. From hearty chili to creamy chowder, we show you how to make delicious soups and stews in minutes.

Ingredients

1 - pound small new potatoes
3 - large carrots, halved lengthwise and cut up
1 - 17 ounce package refrigerated cooked beef tips with gravy
1 1/4 - cups water
1 - bunch green onions, chopped
Fresh or dried thyme


Directions
Rinse potatoes. Halve or quarter large potatoes for fairly uniform size. Place potatoes in a large microwave-safe bowl. Cover with vented plastic wrap and microwave on 100 percent power (high) for 5 minutes. Add carrots; cover and cook for 5 to 7 minutes, just until potatoes and carrots are tender.


In a Dutch oven combine potatoes and carrots, beef tips in gravy, and the water. Cook over medium-high heat just until bubbly around edges. Add green onions. Cover and cook for 5 minutes more or until heated through. Ladle into bowls. Sprinkle with thyme.
From the Test Kitchen


CHANGE UP:

Substitute 1 pound sweet potatoes, peeled and cut up, for the new potatoes. Along with the chopped green onions, add a handful of chopped kale. Serve the stew with crusty bread or whole grain crackers.

Nutrition Facts (Sunday Dinner Stew)
Per serving: 302 kcal cal., 9 g fat (3 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 52 mg chol., 686 mg sodium, 36 g carb., 6 g fiber, 9 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 11 2017

By starting with whole wheat flatbreads (instead of a time-consuming crust), this colorful pizzalike dinner makes our list of 30-minute meals.

Ingredients

4 - whole wheat flat bread (naan)
3 - tablespoons olive oil
6 - cups fresh spinach leaves
6 - ounces garlic and herb flavored goat cheese, crumbled
2 - 6 ounce jar marinated artichoke hearts, drained and chopped
1 - medium tomato, chopped
1/2 - teaspoon salt
1/4 - teaspoon pepper
Pizza seasoning (optional)


Directions
Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.


Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.
Nutrition Facts (Artichoke Flatbread)


Per serving: 720 kcal cal., 43 g fat (15 g sat. fat, 1 g polyunsaturated fat, 10 g monounsatured fat), 44 mg chol., 1559 mg sodium, 65 g carb., 7 g fiber, 25 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, January 10 2017

There's so much to love about a Mediterranean meal  fresh vegetables, tons of herbs, and high-protein recipes. Check out our list of Mediterranean dinner, complete with hummus, souvlaki, seafood, and lamb recipes.

Ingredients

1 - 6 ounce carton plain Greek fat-free yogurt
1/4 - cup thinly sliced green onions (2)
1 - tablespoon snipped fresh mint
1/4 - teaspoon garlic powder
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
Dash cayenne pepper
3/4 - cup chopped, seeded cucumber
1/4 - cup finely chopped red sweet pepper
4 - skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
1/8 - teaspoon ground black pepper


Directions
In a medium bowl combine yogurt, green onions, mint, garlic powder, salt, 1/8 teaspoon black pepper, and the cayenne pepper. Transfer 1/3 cup of the yogurt mixture to a small bowl; set aside. For minted yogurt sauce, stir cucumber and sweet pepper into the remaining yogurt mixture.
Sprinkle chicken breast halves with 1/8 teaspoon black pepper. For a charcoal or gas grill, grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until no longer pink (170 degrees F), turning and brushing generously with the 1/3 cup reserved yogurt mixture halfway through grilling time.


Serve chicken with the minted yogurt sauce.


Nutrition Facts (Chicken with Minted Yogurt Sauce)
Per serving: 195 kcal cal., 4 g fat (0 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 59 mg chol., 249 mg sodium, 4 g carb., 1 g fiber, 3 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, January 09 2017

Ingredients

1 - 16.5- or 18-ounce roll refrigerated chocolate chip cookie dough
1/2 - cup finely crushed graham crackers
16 - marshmallows, halved crosswise
2 1/2 - 1.55 ounce bars milk chocolate, divided into 32 pieces total
Finely crushed graham crackers


Directions
Preheat oven to 350 degrees F. In a large bowl stir together cookie dough and the 1/2 cup crushed graham crackers. Shape dough into 32 about 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 minutes.
Press a marshmallow half, cut side up, into the center of each cookie. Top with a piece of chocolate. Bake for 1 to 2 minutes more or until marshmallows are softened.


Immediately sprinkle cookies with additional crushed graham crackers. Serve warm or cool on a wire rack.
From the Test Kitchen


TO STORE:

Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days.

Nutrition Facts (Soft S'more Cookies)
Per serving: 100 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 2 mg chol., 62 mg sodium, 15 g carb., 0 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:41 am   |  Permalink   |  0 Comments  |  Email
Saturday, January 07 2017

Discover the magic of muffin tins!  Get in on the craze with these delicious and creative muffin tin meals.

Ingredients

Nonstick cooking spray
12 - very thin slices prosciutto
3 - tablespoons butter
1/3 - cup panko bread crumbs
8 - ounces dried elbow macaroni (2 cups)
3 - cups chopped fresh kale
2 - tablespoons all-purpose flour
1 1/4 - cups milk
1 1/2 - cups shredded fontina cheese (6 ounces)
1/2 - cup crumbled Gorgonzola cheese or shredded Parmesan cheese (2 ounces)
1 1/2 - teaspoons Dijon-style mustard
1/4 - teaspoon salt


Directions
Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Lightly press prosciutto slices onto the bottoms and up the sides of the prepared muffin cups, allowing edges to extend over rims of cups. Bake for 5 minutes.
Meanwhile, in a small skillet heat 1 tablespoon of the butter over medium heat until melted. Add panko; cook and stir until crumbs are golden. Remove from heat; set aside.


Cook macaroni according to package directions, adding kale for the last 2 minutes of cooking; drain.
In a medium saucepan heat the remaining 2 tablespoons butter over medium heat until melted. Stir in flour until smooth. Gradually stir in milk. Cook and stir over medium heat for 6 to 7 minutes or until mixture is thickened. Remove from heat. Stir in fontina cheese, Gorgonzola cheese, mustard, and salt. Stir in cooked macaroni mixture.


Spoon about 1/3 cup of the macaroni mixture into each prosciutto-lined muffin cup. Sprinkle with panko. Bake about 15 minutes more or until heated through. Let stand in muffin cups for 15 minutes before serving. Remove mac and cheese cups from muffin cups; serve warm.
Nutrition Facts (Tuscan Mac and Cheese Cups)


Per serving: 434 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 72 mg chol., 1080 mg sodium, 38 g carb., 2 g fiber, 5 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, January 06 2017

Ingredients

3/4 - cup shortening
1/4 - cup butter, softened
1 - cup packed brown sugar
1/2 - cup granulated sugar
1/2 - teaspoon baking soda
1/2 - teaspoon salt
2 - eggs
1 - teaspoon gluten-free vanilla
2 3/4 - cups Gluten-Free Flour Mix Recipe
1 - 12 ounce package (2 cups) semisweet chocolate pieces
1 1/2 - cups chopped walnuts, pecans, or hazelnuts (filberts), toasted if desired (optional)


Directions
Preheat oven to 375 degrees F. In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat about 2 minutes or until mixture is light and fluffy, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the Gluten-Free Flour Mix as you can with the mixer. Using a wooden spoon, stir in any remaining flour mix, the chocolate pieces, and, if desired, nuts.


Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 7 to 8 minutes or until evenly browned. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.
Gluten Free Flour Mix


Ingredients
3 - cups white rice flour
3 - cups potato starch
2 - cups sorghum flour
4 - teaspoons xanthan gum


Directions
 In a large airtight container whisk together rice flour, potato starch, and xanthan gum. Cover and store at room temperature for up to 3 months.
From the Test Kitchen
TIP

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

Nutrition Facts (Gluten Free Chocolate Chip Cookies)
Per serving: 132 kcal cal., 7 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 10 mg chol., 54 mg sodium, 19 g carb., 1 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, January 05 2017

Ingredients

2 - cups 3/4-inch cubes peeled butternut squash
2 - medium shallots, peeled and cut into thin wedges
2 - teaspoons olive oil
1/2 - teaspoon salt
1/8 - teaspoon black pepper
1 1/2 - cups halved fresh green beans, trimmed if desired
1 - tablespoon lemon juice
2 - cloves garlic, minced
4 - cups torn fresh kale
1 - cup chopped cooked chicken breast (6 oz.)
8 - tablespoons Sesame-Dijon Dressing (recipe below)
1/2 - cup purchased crunchy Bombay spice or falafel-flavor chickpeas


Directions
Preheat oven to 425 degrees F. In a 3-quart rectangular baking dish combine squash and shallots. Drizzle with oil and sprinkle with 1/4 teaspoon of the salt and the pepper. Toss to coat; spread in a single layer. Roast 20 to 25 minutes or until squash is tender, stirring twice.
Meanwhile, in a medium saucepan cook beans, covered, in a small amount of boiling water 6 to 8 minutes or until beans are just tender; drain. Rinse with cold water; drain well.


In a bowl combine lemon juice, garlic, and remaining 1/4 teaspoon salt. Add kale. Toss and rub kale leaves gently with your fingers until kale is well coated and leaves start to look wilted and glossy.
Divide kale mixture, squash mixture, green beans, and chicken among four serving bowls. Drizzle with Sesame-Dijon Dressing and top with chickpeas.


From the Test Kitchen
TO MAKE AHEAD

Prepare as directed through Step 2. Place squash mixture and green beans in separate airtight containers; chill up to 24 hours. Prepare Sesame-Dijon Dressing as directed; place in an airtight container. Chill up to 24 hours. Continue as directed.

Sesame-Dijon Dressing
Ingredients
1/2
cup tahini (sesame seed paste)
1/2
cup water
3
tablespoons lemon juice
3
tablespoons honey
2
tablespoons olive oil
1
tablespoon Dijon-style mustard
1/4
teaspoon salt
Directions
 In a bowl whisk together all ingredients. Transfer unused dressing to an airtight container; chill up to 3 days.
Nutrition Facts (Chicken and Chickpea Buddha Bowls)
Per serving: 321 kcal cal., 14 g fat (2 g sat. fat, 3 g polyunsaturated fat, 6 g monounsatured fat), 30 mg chol., 530 mg sodium, 34 g carb., 6 g fiber, 11 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:39 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, January 04 2017

Ingredients

2 - pounds zucchini (about 2 large or 3 medium)
Nonstick cooking spray
1 - pound 95% lean ground beef
2 - cups chopped fresh portobello mushrooms
2 - cloves garlic, minced
1 - 24 ounce jar chunky-style pasta sauce
1 - 8 ounce can tomato sauce
1 - teaspoon dried basil, crushed
1 - teaspoon dried oregano, crushed
1 - teaspoon fennel seeds, crushed
1 - egg, lightly beaten
1 - 15 ounce container fat-free ricotta cheese
2 - cups shredded part-skim mozzarella cheese


Directions
Preheat broiler. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch slices. Lightly coat both sides of zucchini slices with cooking spray; place half of the slices in a single layer on a wire rack set on a large baking sheet. Broil about 6 inches from the heat for 12 to 14 minutes or until lightly browned, turning once halfway through broiling. Repeat with remaining zucchini slices. Reduce oven temperature to 375 degrees F.


In a large skillet cook ground beef, mushrooms, and garlic until meat is browned, using a wooden spoon to break up meat as it cooks. Drain. Remove from heat. Stir pasta sauce, tomato sauce, basil, oregano, and fennel seeds into mixture in skillet. In a small bowl combine egg and ricotta cheese.


To assemble lasagna, spread 1 cup of the sauce mixture on the bottom of a 13x9x2-inch baking pan. Top with enough of the zucchini slices to cover the sauce mixture. Dollop half of the ricotta mixture on top of the zucchini; use a spoon to lightly spread ricotta mixture over zucchini. Sprinkle 3/4 cup of the mozzarella cheese on top. Top with half of the remaining sauce mixture. Repeat layers once more, ending with sauce mixture.


Bake in the 375 degrees F oven for 20 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake for 10 to 15 minutes more or until cheese has melted. Let stand for 10 minutes before serving.


From the Test Kitchen
Typical Lasagna: 1920 calories, 64 g fat (Maggiano's Little Italy)

Nutrition Facts (Zucchini-Noodle Lasagna)
Per serving: 209 kcal cal., 8 g fat (3 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 58 mg chol., 565 mg sodium, 15 g carb., 3 g fiber, 10 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, January 03 2017

Eat well even if you're tight on time with our collection of healthy slow cooker meals. Simple to put together before work, these inspired quick-prep recipes feature a bounty of nutritious vegetables, fruits, beans, and whole grains while remaining hands-off for busy cooks.

Ingredients

1 - tablespoon vegetable oil
1 - cup finely chopped carrots (2 medium)
1/2 - cup finely chopped celery (1 stalk)
1/3 - cup finely chopped onion (1 small)
3 - cups peeled and cubed russet potatoes (about 1 pound)
3 - cups reduced-sodium chicken broth
1 - bay leaf
3/4 - teaspoon salt
3/4 - teaspoon dried thyme, crushed
1/8 - teaspoon paprika
4 - cups frozen whole kernel corn
2 - cups milk
3 - tablespoons cornstarch
2 - tablespoons dry white wine
1 - tablespoon snipped fresh thyme
4 - slices bacon, crisp-cooked, drained, and crumbled
Cracked black pepper


Directions
In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.


In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.
Nutrition Facts (Slow Cooker Corn Chowder)


Per serving: 290 kcal cal., 7 g fat (2 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 12 mg chol., 724 mg sodium, 46 g carb., 3 g fiber, 12 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:50 am   |  Permalink   |  0 Comments  |  Email
Monday, January 02 2017

Whether you're out picnicking with the fam or hosting a party for friends, these make-ahead salads are an easy way to set the table in style.

Ingredients

1 - cup fresh basil leaves
2 - tablespoons grated Parmesan cheese
2 - tablespoons lemon juice
2 - tablespoons olive oil
4 - cloves garlic, minced
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
2 - cups cooked quinoa*
1 - 15 ounce can no-salt-added red kidney beans, rinsed and drained or 1-3/4 cups cooked red kidney beans
1 - cup chopped yellow sweet pepper (1 large)
1/2 - cup chopped, seeded tomato (1 medium)
1/2 - cup sliced green onions (4)
4 - cups baby spinach or arugula


Directions
Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, garlic, salt, and black pepper. Cover and process until nearly smooth, stopping to scrape down sides of processor bowl as needed; set aside.
In a medium bowl stir together cooked quinoa, beans, sweet pepper, tomato, and green onions. Add basil mixture; stir to coat. Serve quinoa mixture over baby spinach.
From the Test Kitchen
*TIP:

To make 2 cups cooked quinoa, in a fine strainer rinse 1/2 cup quinoa under cold running water; drain. In a small saucepan combine 1 1/4 cups water, the quinoa, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.

Nutrition Facts (Basil Quinoa Salad)
Per serving: 177 kcal cal., 6 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 1 mg chol., 235 mg sodium, 24 g carb., 8 g fiber, 1 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:46 am   |  Permalink   |  0 Comments  |  Email
Sunday, January 01 2017

Ingredients

2 - 16 ounce package dried black-eyed peas
12 - cups water
6 - cups chicken broth
6 - cups water
4 - cooked smoked pork hocks (about 2 lb. total)
3 - stalks celery, sliced (1-1/2 cups)
1 - large onion, chopped (1 cup)
1 - large green sweet pepper, chopped (1 cup)
5 - cloves fresh garlic, halved
2 - tablespoons dried oregano, crushed
1 - teaspoon crushed red pepper
1/2 - teaspoon sea salt or salt
5 - cups cooked white or brown rice
3 - tablespoons snipped fresh oregano leaves
Bottled hot pepper sauce


Directions
Rinse peas well; remove blemished peas. In 8- to 10-quart stock pot combine peas and 12 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse beans.
Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, red pepper, and salt. Cook and stir 5 to 7 minutes or just until vegetables are tender.


Using tongs, carefully place pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board; cool slightly. Cut meat from bones; discard bones. Chop meat and return to pea mixture. Stir together rice and fresh oregano. Serve pea mixture over rice mixture. Pass hot pepper sauce. Makes 10 (1-3/4-cup) servings.


From the Test Kitchen
Chill any remaining pea mixture in a covered storage container in the refrigerator up to 3 days. Reheat in a saucepan. Or, place any remaining pea mixture in a freezer container. Seal, label, and freeze up to 3 months. Thaw in the refrigerator and reheat in a saucepan.

Nutrition Facts (Black-Eyed Peas)
Per serving: 489 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 1031 mg sodium, 80 g carb., 11 g fiber, 8 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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