This ham is glazed with a delicious mixture of brown sugar, cola, and whiskey. It's guaranteed to be the star of any dinner table.

INGREDIENTS
1 - 8 - 6 pounds cooked ham, rump half
1 - cup packed dark brown sugar
1 - cup cola
1 - tablespoon dry mustard
1 - tables - oon cider vinegar
1/2 - teaspoon ground black pepper
1/4 - cup bourbon whiskey
Lemon slices (optional)
Fresh sage (optional)

DIRECTIONS
Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.

Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F.
Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.

Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.

FROM THE TEST KITCHEN
Low on brown sugar? Use 1/2 cup honey and 1/2 cup maple syrup instead. In favor of warm spice flavor? When simmering the glaze, add 2 inches stick cinnamon, 4 whole cloves, and 4 whole allspice; discard spices before glazing. For a nonalcohol version, substitute an equal amount of orange juice or apple juice for the whiskey.

NUTRITION FACTS (Brown Sugar- and Whiskey- Glazed Ham)
Per serving: 265 kcal , 11 g fat (4 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 73 mg chol. , 860 mg sodium , 13 g carb. , 0 g fiber , 13 g sugar , 26 g pro.

Pressed for time on a busy weeknight? No problem! Our easy meals provide a hearty meal with almost no prep time. Just combine your ingredients, dump them into a casserole dish, and let your oven do the rest.

INGREDIENTS
4 - medium Yukon gold potatoes, thinly sliced (1-1/3 pounds total)
8 - ounces cooked ham, cubed
1 - medium green sweet pepper, chopped
1 - small sweet yellow onion, chopped
1 - cup shredded Colby and Monterey Jack cheese (4 ounces)

DIRECTIONS
Preheat oven to 350 degree F. Grease a 2-quart square baking dish; layer half of the potatoes, half of the ham, half of the sweet pepper, half of the onion, and half of the cheese in prepared baking dish. Repeat with the remaining ham, sweet pepper, and onion. Top with the remaining potatoes.

Bake, covered, in preheated oven for 45 minutes. Uncover and bake about 15 minutes more or until potatoes are tender. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Makes 4 servings.
NUTRITION FACTS (Denver Potato Casserole)

Per serving: 315 kcal , 12 g fat (6 g sat. fat , 56 mg chol. , 1010 mg sodium , 27 g carb. , 3 g fiber , 24 g pro.

If your ideal Christmas meal includes beef tenderloin and sugar cookies, follow our traditional Christmas dinner menu that offers a taste of the classics. If you're craving Christmas recipes that stray a bit more from grandma's line-up, try our menus that feature pizza, brunch, and even vegan options. There's no wrong way to enjoy Christmas dinner as long as you're enjoying it with those you love!

INGREDIENTS
Nonstick cooking spray
2 - tablespoons finely ground coffee beans
1 - tablespoon packed brown sugar
1 1/2 - teaspoons garlic powder
1 1/2 - teaspoons paprika
3/4 - teaspoon kosher salt
3/4 - teaspoon ground black pepper
1 - 4 pound center-cut beef tenderloin roast

DIRECTIONS
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with heavy foil. Place a rack in the pan and coat with cooking spray; set pan aside. For rub, in a small bowl stir together ground coffee, brown sugar, garlic powder, paprika, salt, and pepper; set aside.
Trim fat from meat. Place meat on the rack in the prepared baking pan. Sprinkle coffee mixture evenly over top and sides of meat; rub in and press lightly with your fingers.

Insert an oven-going meat thermometer into center of meat. Roast, uncovered, for 50 to 60 minutes or until the meat thermometer registers 135 degrees F for medium rare. Remove from oven.

Cover meat with foil; let stand for 15 minutes before slicing. (Temperature of the meat after standing should be 145 degrees F.) Cut meat into 1/2-inch-thick slices.

FROM THE TEST KITCHEN

Like smoke flavor? Substitute smoked paprika for the regular paprika. Out of garlic powder? Use an equal amount of onion powder. Prefer an option to tenderloin? Try a 4-pound beef top round roast. Roast at 350 degrees F for 1-1/2 to 2 hours or until meat thermometer registers 135 degrees F for medium rare.

Prepare as directed through Step 2. Cover and chill for up to 24 hours. Continue as directed in Step 3.

NUTRITION FACTS (Coffee-Crusted Beef Tenderloin)
Per serving: 233 kcal , 10 g fat (4 g sat. fat , 0 g polyunsaturated fat , 4 g monounsaturated fat ), 94 mg chol. , 230 mg sodium , 2 g carb. , 0 g fiber , 1 g sugar , 32 g pro.

Don't tell Mom we're giving her classic comfort food recipes a healthy makeover! Our latest versions of lasagna, goulash, chicken noodle soup, strawberry shortcake, and more 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 recipes. She'll be proud!

INGREDIENTS
6 - ounces dried whole grain elbow macaroni
6 - cups torn fresh kale
1/2 - cup dry white wine
2 - tablespoons sliced green onion (1)
2 - cloves garlic, minced
1 - 12 ounce can evaporated fat-free milk
3/4 - cup canned pumpkin
1 - tablespoon snipped fresh sage
1/2 - cup finely shredded Parmesan cheese (2 ounces)
Thinly sliced green onions (optional)

DIRECTIONS
Cook pasta according to package directions, adding kale for the last 30 seconds of cooking; drain. Return pasta mixture to pan; cover and keep warm.

Meanwhile, for sauce, in a large skillet combine wine, 2 tablespoons green onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is nearly evaporated. Stir in evaporated milk. Bring to boiling; reduce heat. Simmer, uncovered, for 6 minutes. Whisk in pumpkin and sage.

Add sauce and 1/4 cup of the cheese to pasta mixture; toss gently to coat. Divide pasta mixture among warm shallow serving bowls. Top with the remaining 1/4 cup cheese and, if desired, additional green onions.
NUTRITION FACTS (Macaroni Alfredo with Pumpkin and Kale)

Per serving: 351 kcal , 5 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 11 mg chol. , 323 mg sodium , 56 g carb. , 8 g fiber , 15 g sugar , 19 g pro.

Here's a new way to use refrigerated piecrust: Brush it with butter, dust with cinnamon-sugar, roll, and slice to place atop an ooey-gooey caramel apple pie.

INGREDIENTS
1 - 14.1 ounce package rolled refrigerated unbaked pie crust (2 crusts)
1/3 - cup plus 1 tablespoon butter, melted
2 - teaspoons ground cinnamon
8 - cups peeled, (if desired), cored, and chopped Granny Smith apples
1/4 - cup sugar
1/2 - cup packed brown sugar
2 - tablespoons all-purpose flour
1/2 - teaspoon salt
Purchased caramel ice cream topping

DIRECTIONS
Let pie crust stand at room temperature according to package directions.

Preheat oven to 475 degrees F. In an extra-large bowl, combine 1/3 cup melted butter and 1 teaspoon cinnamon; add apples and toss gently to coat. Line a 15101-inch baking pan with foil. Spread apple slices evenly in prepared pan. Roast 10 minutes or until apples start to brown on edges, stirring apples once halfway through roasting. Decrease oven temp to 450 degrees F. Cool apples in pan on a wire rack.
Meanwhile, place one pie crust on a lightly floured surface. Brush with remaining melted butter. In a small bowl combine 1/4 cup granulated sugar and remaining 1 teaspoon cinnamon. Sprinkle sugar-cinnamon mixture over pastry; press lightly with fingers. Roll pastry into a cylinder. Press to seal seam and ends. Cover and chill until needed.

Unroll remaining pie crust into a 9-inch pie plate. Fold under pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove from oven; remove foil. Reduce oven temperature to 350 degrees F.
In the extra-large bowl, stir together 1/2 cup brown sugar, 2 tablespoons flour, and 1/2 teaspoon salt. Add apple slices and any juices; stir to coat. Transfer to the pastry-lined pie plate.

Cut chilled pie crust log into 1/4-inch slices. Carefully arrange pastry slices on top of filling close together without overlapping. To prevent overbrowning, cover edge of pie with foil. Place pie on middle shelf in oven; place a foil-lined baking sheet on rack beneath pie. Bake for 45 minutes or until filling is bubbly and pastry circles are light brown. Cool on a wire rack. Drizzle slices with caramel topping.
NUTRITION FACTS (Cinnamon Roll Apple Pie)

Per serving: 474 kcal , 21 g fat (11 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 29 mg chol. , 497 mg sodium , 74 g carb. , 4 g fiber , 42 g sugar , 2 g pro.

These super easy Christmas cookies start with packaged sugar cookie dough. Top with homemade frosting, and decorate with miniature semisweet chocolate pieces.

INGREDIENTS
1 - 18 ounce roll refrigerated sugar or chocolate chip cookie dough
1 - recipe Royal Icing (see recipe, page xx)
Miniature semisweet chocolate pieces, miniature candy-coated milk chocolate pieces, and/or gumdrops

DIRECTIONS
Preheat oven to 375 degrees F. Cut cookie dough into 15 equal pieces. Divide each dough piece into three balls: one about 1 inch in diameter, one 3/4 inch in diameter, and one 1/2 inch in diameter. On an ungreased large cookie sheet, arrange each set of balls into a snowman shape, placing balls 1/4 inch apart and snowmen at least 3 inches apart.

Bake in the preheated oven for 10 to 12 minutes or until edges are light brown. Cool on cookie sheet for 3 minutes. Transfer to a wire rack; cool completely.

Spread Royal Icing on cooled cookies. Decorate as desired with chocolate pieces and/or candies.

FROM THE TEST KITCHEN
TO STORE:

Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 day or freeze for up to 3 months. To serve, thaw cookies, if frozen. Frost cookies as directed in Step 3.

NUTRITION FACTS (Holiday Snowmen Cookies)
Per serving: 278 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 10 mg chol. , 144 mg sodium , 52 g carb. , 0 g fiber , 38 g sugar , 2 g pro.

This easy pudding is a hostess's dream. The creamy dessert takes only 20 minutes to prep and can be chilled up to 24 hours. 

INGREDIENTS
3/4 - cup sugar
3 - tablespoons cornstarch
2 - tablespoons unsweetened cocoa powder
3 - cups half-and-half, light cream, or milk
1 - tablespoon butter
2 - teaspoons vanilla
1/4 - teaspoon salt
8 - ounces bittersweet or semisweet chocolate, chopped
Whipped cream (optional)
Unsweetened cocoa powder (optional)

DIRECTIONS
In a large saucepan combine sugar, cornstarch, and cocoa powder. Whisk in half-and-half. Cook and slowly stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Remove from heat. Stir in butter, vanilla, and salt. Stir in chocolate until melted. Pour into 8 individual serving bowls. Cover surface with plastic wrap and chill up to 24 hours. If desired, top with whipped cream and additional cocoa powder.

FROM THE TEST KITCHEN
WHIPPED CREAM HEART:
If desired, tint whipped cream light pink with food coloring. Dollop two spoonfuls onto the pudding and use the back of a spoon to smooth it into a heart.

NUTRITION FACTS (Dark Chocolate Pudding)
Per serving: 363 kcal , 23 g fat (14 g sat. fat , 1 g polyunsaturated fat , 7 g monounsaturated fat ), 38 mg chol. , 123 mg sodium , 42 g carb. , 3 g fiber , 34 g sugar , 5 g pro.

Think you need hours to put together an elegant appetizer? Think again. These party puffs take just 25 minutes of prep, and they reheat in 5 minutes flat. 

INGREDIENTS
1 - cup water
1/2 - cup butter
1 - tablespoon snipped fresh thyme
1/2 - teaspoon sea salt
1/8 - teaspoon freshly ground black pepper
1 - cup all-purpose flour
4 - eggs
2 - cups finely crumbled Roquefort® or other blue cheese (8 ounces)
1 - cup finely shredded Gruyere cheese (4 ounces)
1/4 - cup pine nuts, toasted*

DIRECTIONS
Preheat oven to 400 degrees F. In a medium saucepan combine the water, butter, thyme, salt, and pepper. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in Roquefort cheese, Gruyere cheese, and pine nuts.
Line two baking sheets with parchment paper. Transfer dough to a pastry bag. Pipe 1-inch mounds of dough, 1 inch apart, onto prepared baking sheets.**

Bake about 20 minutes or until golden and firm, rotating sheets halfway through baking if necessary for even browning. Serve warm or at room temperature.

FROM THE TEST KITCHEN
TO MAKE AHEAD

Prepare as directed, except cool completely. Transfer to an airtight container; cover. Freeze for up to 1 month. To serve, preheat oven to 375 degrees F. Bake frozen puffs about 5 minutes or until warm.

*
To toast pine nuts, in a medium skillet cook nuts over medium heat about 3 minutes or until toasted, shaking pan frequently. Turn out onto paper towels; cool.

**
We used a 1/2-inch open star tip for piping.

NUTRITION FACTS (Blue Cheese and Pine Nut Puffs)
Per serving: 124 kcal , 10 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 53 mg chol. , 255 mg sodium , 4 g carb. , 0 g fiber , 0 g sugar , 5 g pro.

Save valuable space in your oven during the holidays by cooking your green bean casserole in your slow cooker. Even without baking, this green bean casserole stays luscious and creamy, with a crispy bread crumb topping.

INGREDIENTS
2 - pounds fresh green beans, trimmed and cut into 1-inch pieces, or two 16-ounce packages frozen cut green beans, or five 14.5-ounce cans cut green beans, drained
1 1/2 - cups shredded provolone cheese
1 - 10 3/4 ounce can condensed cream of celery soup
1 1/2 - ounces crisp-cooked prosciutto
1 - cup sliced green onions
1/4 - cup milk
1 - tablespoon Worcestershire sauce
Italian seasoned or plain panko bread crumbs

DIRECTIONS
In a 6-quart slow cooker stir together the beans, cheese, soup, prosciutto, green onions, milk, and Worcestershire sauce.
Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Sprinkle with bread panko bread crumbs before serving.

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.

Bacon adds richness to this delicious turkey stuffing, and fresh veggies brighten it up. You can prep this meal up to 24 hours ahead of time for less stress on holidays.

INGREDIENTS
1 - cup sliced leeks
1/2 - cup chopped onion (1 medium)
1/4 - cup butter
2 - medium apples, peeled (if desired), cored, and chopped
1 - cup chopped pecans
3/4 - cup snipped dried apricots
1/2 - teaspoon ground nutmeg
4 - cups dry whole wheat or white bread cubes
1 - tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 - tablespoon snipped fresh parsley
1/2 - 3/4 - cup half-and-half or light cream
1 - egg
1 - teaspoon salt
1/2- teaspoon ground black pepper

DIRECTIONS
Preheat oven to 325 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large skillet, cook leeks and onion in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in apples, pecans, apricots, and nutmeg. Cook and stir for 3 minutes more.

In a large bowl, toss together cooked leek mixture, bread cubes, rosemary, thyme, and parsley. In a small bowl, whisk together 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture; toss lightly to combine. If necessary, add enough of the remaining half-and-half to make a stuffing of desired moistness.

Transfer stuffing to prepared casserole.* Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. An instant-read thermometer inserted in the center of the stuffing should register 165 degrees F when stuffing is done. Makes 8 to 10 servings.

FROM THE TEST KITCHEN
Or use bread mixture to stuff one 8- to 10-pound turkey. Place any remaining stuffing in a casserole. Cover and chill casserole until ready to bake. Bake stuffing in covered casserole alongside turkey about 40 minutes or until heated through.

Leave it to this classic sugar cookie recipe to make your holiday season special. Not only are these Christmas cookies delicious, but they're also perfect for decorating to match any event. No party should be without these easy sugar cookies!

INGREDIENTS
2/3 - cup butter, softened
3/4 - cup sugar
1 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1 - tablespoon milk
1 - teaspoon vanilla
2 - cups all-purpose flour
1- recipe Royal Icing (optional)
Small decorative candies (optional)

DIRECTIONS
In a large bowl beat butter 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, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover; chill about 30 minutes or until dough is easy to handle.
Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, until 1/8 to 1/4 inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets.
Bake for 7 to 10 minutes or until e

dges are very light brown. Transfer to wire racks; cool. If desired, frost with Royal icing and/or decorate with decorative candies.
FROM THE TEST KITCHEN

TIP:
Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

TO STORE:
Layer uniced cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. If desired, ice and decorate before serving.

A make ahead Thanksgiving dinner will be your saving grace come holiday season. Whether you're hosting your entire extended family or just a few friends, each of these delicious Thanksgiving meals can be made or prepped 24+ hours in advance to help relieve day-of kitchen chaos. We have make-ahead Thanksgiving dinners to cover all your holiday favorites, including turkey (complete with make-ahead turkey gravy), make-ahead mashed potatoes, and holiday pies.

INGREDIENTS
1 1/2 - pounds fresh green beans, trimmed
1 - cup boiling water
1/2 - ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
7 - 8 - slices bacon (8 ounces), cut into small pieces
12 - ounces cremini mushrooms, sliced
2 - cloves garlic, minced
3 - tablespoons butter
3 - tablespoons all-purpose flour
2 - cups half-and-half or light cream
2 - teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - teaspoon salt
1/2 - teaspoon ground black pepper

DIRECTIONS

In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.

In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.

Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.

For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.)

Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.

NUTRITION FACTS (Bacon-Topped Green Bean Casserole)
Per serving: 334 kcal , 24 g fat (11 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 67 mg chol. , 1045 mg sodium , 14 g carb. , 3 g fiber , 2 g sugar , 16 g pro.

Brown sugar and butter create a sweet sauce that marries well with pork chops and apples. Choose a tart apple for more flavor and contrast. No matter your apple choice these apple brown sugar pork chops are a family favorite!

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 , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 152 mg chol. , 314 mg sodium , 14 g carb. , 2 g fiber , 12 g sugar , 44 g pro.

Slow cooker soup makes the best warm-you-up meal for a chilly evening. Here you'll find our favorites: slow cooker chili, potato soup, hearty chicken noodle, and slow cooker beef stew—just to name a few. We've provided lots of tips on prepping ingredients for throw-together soups, plus ideas for spicing it up and stretching your soups to serve a crowd.

INGREDIENTS
1 - pound lean ground beef
2 - 14 1/2 ounce cans diced fire-roasted tomatoes, undrained
1 - 15 ounce can black beans, rinsed and drained
1 - 15 ounce can pinto beans, rinsed and drained
1 - 15 ounce can dark red kidney beans, rinsed and drained
1 - 14 1/2 ounce can beef broth
1 1/2 - cups chopped yellow onions (3 medium)
1 - 8 ounce can tomato sauce
1 - tablespoon chili powder
1 - canned chipotle pepper in adobo sauce, finely chopped
6 - cloves garlic, minced
1 - teaspoon ground cumin
1/2 - teaspoon ground cinnamon
1/2 - teaspoon ground coriander
2 - ounces bittersweet or semisweet chocolate, chopped
1 - tablespoon honey
Sour cream (optional)
Chopped green onions (optional)
Unsweetened cocoa powder (optional)

DIRECTIONS
In a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
Transfer meat to a 4- to 5-quart slow cooker. Stir in tomatoes, black beans, pinto beans, kidney beans, broth, yellow onions, tomato sauce, chili powder, chipotle pepper, garlic, cumin, cinnamon, and coriander.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in chocolate and honey. Cover and cook about 15 minutes more or until heated through. If desired, serve with sour cream and green onions and sprinkle lightly with cocoa powder.

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.

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.

Asian noodle soup doesn't need to simmer all day for that slow cooked taste. Get the same mouthwatering results in just 40 minutes when you stir in speedy flavor boosters like white miso paste and soy sauce.

INGREDIENTS
6 - ounces dried soba noodles or dried multigrain spaghetti
8 - ounces baby bok choy, quartered lengthwise
4 - cups reduced-sodium chicken broth or vegetable broth
2 - cups water
1/4 - cup white miso paste
2 - tablespoons reduced-sodium soy sauce
2 - carrots, julienned (1 cup)
4 - ounces cremini or shiitake mushrooms, stemmed and sliced (1 1/2 cups)
6 - soft- or hard-cooked eggs, peeled and halved
Cracked black pepper

DIRECTIONS
In large saucepan cook noodles in lightly salted boiling water according to package directions. Drain; rinse under cold water. Divide among bowls. Top with bok choy.

In same saucepan heat broth and 2 cups water over medium-high heat until simmering; whisk in miso and soy sauce. Add carrots and mushrooms; return to simmering. Reduce heat. Cook 1 to 3 minutes or until carrots are crisp-tender.
Ladle broth and vegetables over noodles and bok choy. Top with eggs and cracked black pepper.

FROM THE TEST KITCHEN
*SOFT-COOKED EGGS:
In a 2-quart saucepan bring 5 cups water to a full rolling boil. Carefully add eggs to water with a slotted spoon. Reduce heat to a gentle boil; cook eggs 8 minutes. Remove with slotted spoon to a bowl of ice water for 1 minute. Remove and crack lightly on hard surface. Gently peel away shell.

*HARD-COOKED EGGS:
Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let eggs strand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the eggs between the palms of your hands or against the countertop. Peel off the eggshells, starting at the large ends.

NUTRITION FACTS (Egg and Soba Noodle Bowl)
Per serving: 206 kcal , 4 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 124 mg chol. , 1175 mg sodium , 31 g carb. , 3 g fiber , 5 g sugar , 13 g pro.

INGREDIENTS
2 - pounds boneless pork shoulder, cut into 1-inch pieces
1/2 - teaspoon salt
1 - tablespoon vegetable oil
3 - parsnips and/or carrots, peeled and sliced
1 - small red onion, halved and sliced
1 - tablespoon snipped fresh sage
1 - tablespoon minced or grated fresh ginger
4 - cloves garlic, minced
5 - Granny Smith apples, cored and cut into 1-inch pieces
4 - cups reduced-sodium chicken broth
1 - cup apple cider or juice
3 - tablespoons cider vinegar
2 - tablespoons apple brandy (Calvados) (optional)
Sour cream (optional)
Fresh sage leaves, freshly grated nutmeg, and/or cracked black pepper (optional)

DIRECTIONS
Preheat oven to 300 degrees F. Season pork with salt. Heat oil in a 4-quart Dutch oven over medium-high heat. Add pork in batches and sear until browned all over, 6 to 8 minutes. Transfer to a bowl. Add parsnips and onion to pan and cook for 4 minutes; remove to bowl with pork. Add sage, ginger, and garlic to pan and cook for 1 minute. Add 3 of the apples, broth, cider, and vinegar; bring to boiling. Reduce heat; cover and simmer 5 minutes or apples are tender. Puree mixture with an immersion blender or transfer, in batches, to a blender and blend until smooth. Add pork, parsnips, and onion. Bring to boiling.

Cover and bake for 2 hours or until pork is fork-tender. Stir in remaining apples and brandy, if desired. Serve topped with sour cream, additional sage, nutmeg, and/or pepper, if desired.

NUTRITION FACTS (Cider Pork and Apple Stew)
Per serving: 272 kcal , 8 g fat (2 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 68 mg chol. , 504 mg sodium , 24 g carb. , 4 g fiber , 15 g sugar , 24 g pro.

Who says you can only enjoy pumpkin pie one way? This version uses a rectangular pan instead of the traditional circle for a new spin on pumpkin pie.

INGREDIENTS
1 - recipe Pastry for a Double-Crust Pie
1 - 15 ounce can pumpkin (1 3/4 cups)
3/4 - cup packed brown sugar
1 1/4 - teaspoons pumpkin pie spice
1/2 - teaspoon salt
4 - eggs, lightly beaten
1 1/2 - cups half-and-half
Whipped cream (optional)

DIRECTIONS
Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with foil. Prepare Pastry for a Double-Crust Pie. Pat onto bottom and up sides of prepared pan. Do not prick pastry. Line pastry with a double thickness of foil. Bake 10 minutes; remove foil.

Meanwhile, in a large bowl combine next four ingredients (through salt). Stir in eggs just until combined. Gradually stir in half-and-half. Spread over partially baked piecrust.

Bake 30 minutes more or until a knife comes out clean. Cool on a wire rack. Cover and chill within 2 hours. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.

Pastry for a Double-Crust Pie
INGREDIENTS
2 1/2 - cups all-purpose flour
1 - teaspoon salt
1/2 - cup shortening
1/4 - cup butter, cut up, or shortening
1/2 - 2/3 - cup ice water

DIRECTIONS
 In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

NUTRITION FACTS (Pumpkin Pan Pie)
Per serving: 249 kcal , 13 g fat (6 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 63 mg chol. , 273 mg sodium , 28 g carb. , 1 g fiber , 12 g sugar , 5 g pro.

Try one of our favorite holiday ideas! These ghost cupcakes are hiding a donut hole under the white fondant "blanket."

INGREDIENTS
12 - 
2 1/2 inches White Chocolate Cupcakes or other 2-1/2-inch white cupcakes in paper bake cups
1 - 
16 ounce can vanilla frosting
12 - 1 3/4 inches White Chocolate Cupcakes or other white cupcakes
12 - small glazed or plain doughnut holes
16 - ounces purchased white rolled fondant*
Black candy-coated sunflower kernels or 1 tube black icing

DIRECTIONS
Set the 2-1/2-inch White Chocolate Cupcakes on a flat surface; generously pipe some of the frosting on each cupcake. If necessary, remove paper bake cups from the 1-3/4-inch White Chocolate Cupcakes. Place them, upside down, on the tops of the large cupcakes. Generously pipe some frosting on top of each small cupcake. Top each with a doughnut hole. If desired, pipe a little frosting on the tops of the doughnut holes. If necessary, use frosting to secure any unstable parts of stacks.

Shape purchased fondant into 1-1/2-inch-diameter balls. (Work with one ball of fondant at a time and keep remaining fondant covered until needed.) On parchment paper, roll one ball into a 6-inch-diameter circle. Drape fondant circle loosely over a cupcake stack, pressing or creasing the fondant in places to make the stack look more ghostly. Repeat to make 12 ghostly cupcakes.

For faces, use frosting to attach sunflower kernels to the fondant for eyes and mouths or use black icing to pipe eyes and mouths. Makes 12 (2-1/2 inch) cupcakes.

FROM THE TEST KITCHEN
*TEST KITCHEN TIP:
Rolled fondant icing can be found in the cake decorating department of many hobby and crafts stores.

**TEST KITCHEN TIP:
If you prefer to make only one size cupcakes for another use, use twenty-two 2-1/2-inch or forty-eight 1-3/4-inch muffin cups. If you don't have enough muffin cups or if all of the cupcakes do not fit into the oven at one time, store the remaining batter in the refrigerator while the first batch bakes.

The classic pairing of meat and potatoes meets the 21st century trend of fully-loaded toast in this fast and filling easy skillet recipe. While the sirloin rests (to allow the juices to redistribute for the most moist meat ever), pan fry slices of russet potatoes in the same skillet you used for the steak.

INGREDIENTS
1 - pound boneless beef sirloin steak
Coarse salt and freshly ground pepper
1/2 - cup creme fraiche or sour cream
4 - teaspoons finely grated fresh horseradish (or 2 tablespoons bottled)
2 - teaspoons red or white wine vinegar
3 - tablespoons vegetable or olive oil
1 - pound russet potatoes, thinly sliced
4 - slices seeded rye bread, toasted
1/4 - cup fresh Italian parsley leaves

DIRECTIONS
Generously season steak with salt and black pepper. In a small bowl stir together creme fraiche, horseradish, and vinegar; season lightly with salt and black pepper.

 In an extra-large heavy skillet heat 1 tablespoon of the olive oil over medium-high heat; add steak. Cook 12 to 14 minutes or until desired doneness (145 degrees F for medium), turning once. Let rest, covered with foil, on cutting board 10 minutes.

Wipe skillet clean, then heat 2 teaspoons of the olive oil over medium heat. Working in batches so you don't crowd pan, cook potatoes in a single layer until browned and just tender, about 2 minutes a side. Repeat with two more batches using an additional 2 teaspoons olive oil each time. Season with salt and black pepper.

Spread toast with creme fraiche mixture. Slice steak across the grain; top toast with potatoes, steak, and parsley.
NUTRITION FACTS (Steak and Potato Toasts)

Per serving: 523 kcal , 27 g fat (10 g sat. fat , 7 g polyunsaturated fat , 4 g monounsaturated fat ), 103 mg chol. , 661 mg sodium , 37 g carb. , 4 g fiber , 2 g sugar , 31 g pro.

Enjoy our assortment of indulgent Christmas cake meal ideas perfect for your next get-together. From elegant layered creations and traditional cake rolls to creamy cheesecakes and mini Christmas cakes, each treat in this collection will make your holiday meal season sweeter.
 

INGREDIENTS
3/4 - cup butter*
3 - eggs
1 - tablespoon unsweetened cocoa powder
1 3/4 - cups all-purpose flour
1/3 - cup malted milk powder
1 - teaspoon baking soda
1/2 - teaspoon salt
4 - ounces unsweetened chocolate, chopped (2/3 cup)
1 - cup granulated sugar
3/4 - cup packed brown sugar
1 1/2 - teaspoons vanilla
1 1/4 - cups water
1 - tablespoon malted milk powder
1 - tablespoon water
3/4 - cup semisweet chocolate pieces
1/3 - cup butter, cut up
1 - tablespoon light-color corn syrup
2 - tablespoons crushed peppermint candy
1 - teaspoon peppermint extract (optional)
1/3 - cup crushed peppermint chocolate candy (optional)

DIRECTIONS
Allow 3/4 cup butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan that does not have a removable bottom or a fluted tube pan. Add cocoa powder. Shake and tilt pan to coat bottom, sides, and tube; shake out any excess cocoa powder. In a medium bowl stir together flour, 1/3 cup malted milk powder, baking soda, and salt. Set aside.

In a small microwave-safe bowl microwave unsweetened chocolate on 100 percent power (high) for 1 to 2 minutes or until melted, stirring every 30 seconds. Cool slightly.

Preheat oven to 325 degrees F. In a large mixing bowl beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and 1 1/4 cups water to chocolate mixture, beating on low speed after each addition just until combined. If you want a stronger peppermint flavor, try 1 teaspoon of peppermint extract or add 1/3 cup of crushed peppermint chocolate candy to the batter. Just remember if you go with the latter, the peppermint chocolate candy will most likely melt into the batter, depending on what kind you use. Pour batter into the prepared tube pan, spreading evenly.

Bake for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on wire rack.

Meanwhile, for glaze, in a medium heavy saucepan stir together 1 tablespoon malted milk powder and 1 tablespoon water until milk powder is dissolved. Add semisweet chocolate, 1/3 cup butter, and corn syrup. Cook and stir over low heat until melted and smooth. Transfer mixture to a small bowl. Cover and chill for 30 to 40 minutes or until glaze is slightly thickened, stirring occasionally.
Drizzle glaze over cake. Top with crushed peppermint candy.

FROM THE TEST KITCHEN
*If you are out of butter, you can sub the 3/4 cup of butter for 1/2 cup vegetable or canola oil. The only compromise is the cake doesn't quite rise as much and the texture is a bit lighter

Move hearty and rewarding vegetables to main-dish status with our collection of easy meatless meals. With vegetarian recipes for pasta, pizza, soup, and sandwiches, these simple dishes 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 , 22 g fat (13 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 64 mg chol. , 1019 mg sodium , 34 g carb. , 6 g fiber , 6 g sugar , 20 g pro.

These family favorite shells are like individual cheese lasagnas. Mozzarella, ricotta, and Parmesan cheese combine with chopped spinach to create a rich, creamy pasta filling. After a hearty topping of marinara and a dash of freshly shredded mozzarella cheese, the stuffed shells can be frozen up to 1 month. 

INGREDIENTS
12 - dried jumbo shell pasta
1 - 10 ounce package frozen chopped spinach, thawed
2 - eggs
1 - 8 ounce package shredded mozzarella cheese (2 cups)
1 - cup ricotta cheese
1/4 - cup shredded Parmesan cheese
1 - 26 ounce jar pasta sauce

DIRECTIONS
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

For filling, in a medium bowl beat eggs. Stir in spinach, 1 1/2 cups of the mozzarella cheese, ricotta cheese, and Parmesan cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in a 2-quart square baking dish. Pour pasta sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.

Cover with plastic wrap, then with foil. Freeze for up to 1 month. To serve, let stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F. Remove plastic wrap; cover with foil. Bake for 1 1/2 hours. Remove foil. Bake 15 minutes more or until heated through (165 degrees F).

FROM THE TEST KITCHEN
ICONS
quick meatless

TIME
3

NUTRITION FACTS (Spinach Three Cheese Stuffed Pasta Shells)
Per serving: 508 kcal , 24 g fat (13 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 168 mg chol. , 1347 mg sodium , 39 g carb. , 6 g fiber , 12 g sugar , 34 g pro.

Add a sweet caramel twist to make our best apple pie recipe. Caramel apple pie is the perfect fall dessert to bring the family together. Oats, brown sugar, and pecan topping, drizzled with caramel, adds decadence to America's popular pie.

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 , 25 g fat (10 g sat. fat , 31 mg chol. , 260 mg sodium , 81 g carb. , 3 g fiber , 5 g pro.

Wine, apples, thyme ... you can see where this is going deliciousness. This pork chop dinner is filled with tons of protein and has just the right amount of sugar and spice. 

INGREDIENTS
4 - 8 ounces bone-in pork loin chops, cut 3/4 inch thick and trimmed
2 - teaspoons canola oil
1 - tablespoon Sugar and Spice Rub
1 - tablespoon canola oil
1/4 - cup dry white wine
2 - cups thinly sliced Granny Smith apples
1/2 - cup reduced-sodium chicken broth
Fresh thyme sprigs

DIRECTIONS
Brush both sides of chops with the 2 teaspoons oil. Sprinkle Sugar and Spice Rub over chops; rub in with your fingers. Cover and chill 1 hour.

In a large skillet heat the 1 tablespoon oil over medium-high heat. Add chops; cook 10 to 12 minutes or until a thermometer registers 145 degrees F, turning once. Remove chops; cover to keep warm.

Add wine to skillet, stirring to scrape up browned bits. Add apples, broth, and 1 sprig of thyme. Bring to boiling; reduce heat. Simmer, covered, 3 minutes or just until apples are tender. Using a slotted spoon, remove apples; cover to keep warm.

Bring broth mixture in skillet to boiling. Boil, uncovered, 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through. Top with additional thyme sprigs.

FROM THE TEST KITCHEN
PERFECT PAIR
Accompany this classic combination with steamed thin green beans topped with toasted sliced almonds.

Make dinner with just one pan! Roast salmon, broccoli, and tiny tomatoes together on your sheet pan, and you'll have a meal full of protein and veggies in no time.

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.

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

INGREDIENTS
Cornmeal
1 - recipe Flatbread Dough or 1 lb. 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.

There's nothing we love more for dinner than a hearty meal of meat and potatoes. Whether you're craving classic steak and potatoes or looking to mix it up with roasted chicken and sweet potatoes, these mouthwatering recipes definitely won't send you to bed hungry.

INGREDIENTS
8 - ounces pearl onions
1 - pound red and/or white whole tiny new potatoes, halved (2 1/2 cups)
2 - tablespoons olive oil
3 - tablespoons Scandinavain Lemon Spice Mix
1 - teaspoon salt
1 1/2 - pounds beef flat iron steak
3/4 - cup dry white wine or water
5 - tablespoons butter, cut into pieces
1 - tablespoon snipped fresh parsley
Prepared horseradish
1/2 - teaspoon finely shredded lemon peel

DIRECTIONS
Preheat oven to 450 degrees F. In a medium saucepan bring 3 cups water to boiling. Add onions; boil for 1 1/2 minutes. Drain and rinse with cold water. Slice off root ends; slip off and discard skins. Set aside.

In a large bowl combine potatoes, oil, 1 tablespoon of the spice mix, and 1/2 teaspoon of the salt. Toss to mix. Spread cut side down in a a single layer in a shallow baking pan. Roast, uncovered, for 15 minutes. Add onions to baking pan with potatoes. Roast for 15 minutes more or until vegetables are tender and browned. Remove from heat. Cover with foil and keep warm.

Preheat broiler. Rub steak with remaining 1/2 teaspoon salt and remaining spice mix. Place steak on the unheated rack of a broiler pan. Broil steak 4 to 6 inches from the heat for 5 minutes per side or until desired doneness (160 degrees F for medium doneness). Transfer steak to a cutting board; cover and let stand 5 minutes.

Carefully add wine to hot broiler pan, scraping up browned bits. Transfer sauce to a small saucepan. Bring to boiling and boil gently, uncovered, for 3 minutes or until liquid reduces to 1/2 cup. Remove from heat and gradually whisk in butter, a few pieces at a time. Whisk in any juices on cutting board from steak.

Slice steak and arrange on plates with potatoes and onions. Pour on sauce and top with parsley, horseradish and lemon peel.

FROM THE TEST KITCHEN
CHARRED LEMON
If desired, in step 2 add a halved lemon to the baking pan, cut side down, with the potatoes. Roast as directed with the potatoes.

It's true! You can get all the home-cooked flavor and warmth of a casserole meal without all the calories and fat. Clocking in under 400 calories and 15 grams of fat per serving, these healthy casserole dinners prove comfort food actually can be good for you. If you're looking to save time, we also have a few rotisserie chicken casseroles that can help you put your leftover chicken to good use!
 

INGREDIENTS
Nonstick cooking spray
1 - tablespoon butter
1 - tablespoon all-purpose flour
1 - 8 ounce can no-salt-added tomato sauce
3/4 - cup reduced-sodium vegetable or chicken broth
1 - tablespoon chili powder
1 - teaspoon ground cumin
1 - teaspoon dried oregano, crushed
1/8 - teaspoon ground cinnamon
1 - 15 ounce can no-salt-added black beans, rinsed and drained
1 - 15 ounce can no-salt-added pinto beans, rinsed and drained
3/4 - cup chopped green sweet pepper
1 - 4 ounce can diced green chile peppers, undrained
1/2 - cup chopped onion
9 - 6 inches corn tortillas, cut into wedges
2 - cups shredded reduced-fat cheddar cheese (8 ounces)
Spring mix lettuce, halved cherry tomatoes, and/or sliced pitted ripe olives (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray. For sauce, in a small saucepan melt butter over medium heat. Stir in flour until smooth. Stir in the next six ingredients (through cinnamon). Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

In a medium bowl combine the next five ingredients (through onion).
To assemble, spread 1/3 cup of the sauce in prepared baking dish. Top with three of the tortillas, one-third of the bean mixture, one-third of the remaining sauce, and 2/3 cup of the cheese. Repeat layers. Top with remaining tortillas, bean mixture, and sauce.
Bake, covered, 35 minutes. Sprinkle with remaining 2/3 cup cheese. Bake, uncovered, 10 minutes more or until cheese is melted. If desired, top with lettuce, tomato, and/or olives.

FROM THE TEST KITCHEN
SIMPLE SWAP

Get a little more heat with a poblano chile pepper instead of the green sweet pepper.

NUTRITION FACTS (Two-Bean Enchilada Casserole)
Per serving: 323 kcal , 11 g fat (7 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 32 mg chol. , 433 mg sodium , 38 g carb. , 10 g fiber , 5 g sugar , 19 g pro.

It's time to treat yourself! Whether it's an extra splash of cream, a homemade glaze, or a sprinkle of fresh herbs, special ingredients make these fancy feasts simply a cut above the rest. Including lobster tails, steak, and salmon, our collection of fancy dinner recipes has the perfect options for any dinner party.

INGREDIENTS
4 - 8 ounces fresh or frozen lobster tails
1 - teaspoon finely shredded orange peel
1/2 - teaspoon chili powder
1 - clove garlic, minced
1/4 - cup butter
Clarified Butter (optional)

DIRECTIONS
Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.

In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.

Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with Clarified Butter.
Makes 4 lobster tails

NUTRITION FACTS (Broiled Lobster Tails with Garlic-Chili Butter)

Send Meals For Sympathy Gift

Easy to prepare tasty, healthy meals for the grieving family. 

When you cannot be there in person to offer your support, send a meal gift from afar to let loved ones know you're thinking of them and to help ease the burden during this difficult time.   

Our menu includes a large selection of comforting meals including Beef Pot Roast, Traditional Lasagna, Soup Gifts, and quick and easy desserts to help soothe the soul and keep your loved ones at their best.  All gift packages are delivered directly to your recipient's door and include your free personalized gift message. These gifts arrive without labeling, so you may decide to pick a get well meal, for instance, but the recipient will not see that description.

We understand how hard it can be to choose a gift of sympathy. Meals are the best sympathy gifts. Each of these condolence gifts is a light, easy and fully prepared meal and would be an appropriate choice to send when someone you know is grieving the loss of a loved one. Send them a sympathy gift that they will truly appreciate. This is an easy way to offer practical help while respecting the need for solitude. 

Deciding on a special sympathy gift for your friend, neighbor, relative, mom, dad, son, daughter, or other loved one can be challenging. SendaMeal.com appreciates that you have chosen to review our food and dinners during this difficult time.

Sun-dried tomatoes and feta cheese give this mouthwatering meat loaf extra bursts of flavor. When it comes to its incredible moistness, the slow cooker deserves all the credit.

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.

Get ready, apple crisp aficionados. This unique spin on the classic dessert gets its irresistible, slightly smoky quality from a quick stint on the charcoal grill. Your favorite porter beer gives the brown sugar sauce a warm, nutty flavor. 

INGREDIENTS
7 - cups peeled and thinly sliced cooking apples (7 medium)
1/3 - cup granulated sugar
1 - tablespoon quick-cooking tapioca
1 - tablespoon lemon juice
1 - teaspoon apple pie spice
1/4 - teaspoon salt
1/2 - cup rolled oats
1/2 - cup packed brown sugar
1/4 - cup all-purpose flour
1/4 - cup butter
1 - recipe Porter Toffee Sauce
Ice cream (optional)

DIRECTIONS
In a large bowl combine apples, granulated sugar, tapioca, lemon juice, apple pie spice, and salt. Transfer apple mixture to an 8x8x1-3/4-inch disposable foil pan or metal pan.*

For topping, in a medium bowl combine oats, brown sugar, and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture evenly over apple mixture. Cover pan tightly with foil.

For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place crisp in pan on grill rack in center of grill. Cover and grill for 15 minutes. Uncover pan. Cover grill and grill about 30 minutes more or until apple mixture is bubbly. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place crisp in pan on grill rack. Grill as directed.)
Remove crisp from grill; cool slightly. Serve warm with Porter-Toffee Sauce and, if desired, ice cream.

FROM THE TEST KITCHEN
*TIP:
A metal pan may get some minor burning from the grill.

Fitting for brunch or dinner, this fall vegetable tart recipe starts with store-bought frozen puff pastry to speed up prep time.

INGREDIENTS
1/2 - of a 17.3-ounce package (1 sheet) frozen puff pastry sheets, thawed
4 - ounces fingerling potatoes, cut lengthwise into 1/4-inch slices
1 - medium carrot, cut into 1/4-inch slices (1/2 cup)
1/2 - cup fresh broccoli florets
1/2 - cup thin onion wedges
1/3 - cup cream cheese spread with chive and onion, garden vegetables, or sundried tomato and basil
1 - cup shredded smoked Gouda, smoked cheddar, or regular cheddar cheese (4 ounces)
2 - tablespoons snipped fresh basil, thyme, and/or oregano

DIRECTIONS

Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Unfold puff pastry on a lightly floured surface. Roll pastry into a 14x10-inch rectangle; transfer to the prepared baking pan. Prick pastry all over with a fork. Bake about 10 minutes or until center is set. Remove from oven; lightly press center with a spatula.

Meanwhile, in a small saucepan cook potatoes, carrot, broccoli, and onion in boiling salted water for 3 minutes; drain.
Spread cream cheese over partially baked pastry. Top with vegetables and shredded cheese. Bake for 8 to 10 minutes more or until pastry is golden and shredded cheese is melted. Sprinkle with fresh herbs. Cut into rectangles.

NUTRITION FACTS (Fall Vegetable Tart with Fresh Herbs)
Per serving: 549 kcal , 38 g fat (16 g sat. fat , 3 g polyunsaturated fat , 15 g monounsaturated fat ), 52 mg chol. , 493 mg sodium , 38 g carb. , 2 g fiber , 4 g sugar , 13 g pro.

Butternut squash soup is the perfect comfort food recipe for cooler fall and winter months or just anytime the craving for butternut squash soup strikes! This soup meal starts with roasted butternut squash for deeper flavor in the finished product.

INGREDIENTS
3 - pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 - tablespoons olive oil
1 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1 - cup chopped onion (1 large)
1 - tablespoon unsalted butter
3 - 14 ounce cans vegetable broth
Kosher salt and freshly ground black pepper
Snipped fresh chives (optional)

DIRECTIONS
Preheat oven to 350 degrees F. In a large shallow roasting pan, toss together squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast, uncovered, about 1 hour or until tender, stirring once.

Meanwhile, in a 6- to 8-quart Dutch oven, cook onion in hot butter over medium-low heat about 20 minutes or until golden brown, stirring occasionally.

Add roasted squash and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.
Transfer squash mixture, in batches, to a blender; cover and blend until smooth. Return pureed mixture to Dutch oven. Season to taste with additional salt and pepper. If desired, garnish each serving with chives.

NUTRITION FACTS (Butternut Squash Soup)
Per serving: 100 kcal , 4 g fat (1 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 3 mg chol. , 713 mg sodium , 16 g carb. , 3 g fiber , 4 g sugar , 1 g pro.

If you have an insatiable sweet tooth, these rich pumpkin bars are the perfect comfort food for you. To make them extra special, finish the bars with a dollop of luscious cream cheese frosting.

INGREDIENTS
2 - cups all-purpose flour
2 - teaspoons baking powder
2 - teaspoons ground cinnamon
1 - teaspoon baking soda
1/4 - teaspoon salt
4 - eggs
1 - 15 ounce can pumpkin
1 2/3 - cups granulated sugar
1 - cup cooking oil
3/4 - cup chopped pecans (optional)
Pecan halves (optional)
1 - 8 ounce package cream cheese, softened
1/4 - cup butter, softened
1 - teaspoon vanilla
2 - cups sifted powdered sugar

DIRECTIONS
In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

 
In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.

 
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool completely in pan on a wire rack.

 
In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.
NUTRITION FACTS (Spiced Pumpkin Bars)

 
Per serving: 250 kcal , 13 g fat (4 g sat. fat , 45 mg chol. , 147 mg sodium , 31 g carb. , 1 g fiber , 3 g pro.

This healthful baked chicken dish is filled with lean protein, vegetables, and guilt-free goodness. Share it with a friend or loved one the next time you’re in the mood for something scrumptious. Nothing says comfort food quite like a creamy chicken pot pie with a homemade whole wheat crust. Its the perfect date night meal!

INGREDIENTS
1/2 - cup whole wheat flour
1 - tablespoon refrigerated or frozen egg product, thawed
2 - teaspoons 60 percent to 70 percent vegetable oil spread
1/4 - teaspoon baking powder
Ice water
1 - tablespoon olive oil
1/2 - cup chopped carrot (1 medium)
1/2 - cup chopped celery (1 stalk)
1/3 - cup chopped onion (1 small)
1/3 - cup chopped fresh mushrooms
2 - cloves garlic, minced
3/4 - cup reduced-sodium chicken broth
1/4 - teaspoon dried thyme, crushed
3/4 - cup chopped cooked chicken breast
1/4 - cup plain fat-free Greek yogurt
1/4 - cup frozen peas
2 - tablespoons snipped fresh parsley
1 - egg white, lightly beaten

DIRECTIONS
FOR THE CRUST DOUGH:
Set aside 1 tablespoon of the whole wheat flour. In a food processor combine the remaining whole wheat flour, the egg, vegetable oil spread, and baking powder. Cover and process just until combined. Add enough ice water, 1/2 teaspoon at a time, to make mixture that forms a loose dough and holds together when pinched. Remove dough from processor; knead dough a few times by hand and form into a ball. Wrap in plastic wrap and refrigerate while preparing filling.

FOR THE FILLING:
In a large skillet heat oil over medium heat. Add carrot, celery, onion, mushrooms, and garlic; cook about 5 minutes or just until softened. Sprinkle the reserved 1 tablespoon flour over vegetables; cook and stir for 1 minute more. Add chicken broth all at once. Cook and stir until slightly thickened and bubbly.

In a small bowl stir together thyme, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt; set aside a small pinch of the thyme mixture. Add the remaining thyme mixture to the vegetable mixture. Stir in chicken, yogurt, peas, and parsley until combined.
Divide chicken mixture evenly between two 8-ounce ramekins or individual casserole dishes or two 10-ounce custard cups.*
Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper; set aside. Remove dough from refrigerator. Divide dough in half. Roll out each half until circle is just slightly larger than the circumference of a ramekin. Place dough circles on top of the filling in the ramekins; tuck edges under, pressing down slightly along each edge to secure. Make a few small slits or a 1/2-inch opening in the crust to allow for steam to escape.

Brush the egg white over crusts; sprinkle with the reserved pinch of seasoning mixture. Place ramekins on prepared baking sheet. Bake for 20 to 25 minutes or until crust is lightly browned.

FROM THE TEST KITCHEN
*TEST KITCHEN TIP:
If desired, divide chicken mixture among two 8-ounce oven-going coffee mugs (shallow and wide work best). Continue as directed.

NUTRITION FACTS (Chicken Pot Pie for Two)
Per serving: 364 kcal , 13 g fat (2 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 45 mg chol

INGREDIENTS
1/2 - cup butter, softened
3/4 - cup sugar
1 - tablespoon finely shredded lemon peel
1/2 - teaspoon baking soda
1/2 - teaspoon cream of tartar
1/4 - teaspoon salt
1 - egg
1/2 - teaspoon vanilla
1 1/2 - cups all-purpose flour
1 - 1 3/4 quart container vanilla ice cream
1 - recipe Lemon Curd or 1 10-ounce jar (1 cup) lemon curd plus 1 tablespoon finely shredded lemon peel
Crushed lemon candies (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Pat half of the dough into the prepared pan. Bake for 12 minutes or until browned. Use foil to lift cookie from pan and cool on a wire rack. Cool pan. Repeat with remaining dough.

Soften ice cream by placing it in a very large bowl and stirring until creamy. Add lemon curd; fold gently to swirl. Peel foil away from cookie squares. Line the 9x9x2-inch pan with plastic wrap. Place one baked cookie square in the pan. Spread with ice cream mixture. Top with remaining cookie square. Cover and freeze at least 4 hours or until firm. Cut into squares. Roll sides in crushed candy, if desired. Wrap individually and freeze to store.

Lemon Curd
INGREDIENTS
3 - lemons
1/2 - cup sugar
1 - tablespoon cornstarch
3 - egg yolks, lightly beaten
1/4 - cup butter, cut up

DIRECTIONS
 Finely shred peel from 2 lemons and juice all of the lemons. In a small saucepan stir together the sugar and cornstarch; stir in lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Stir half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir until just bubbly. Cook and stir 2 minutes more. Remove from heat. Strain through a fine mesh sieve into a small bowl. Gradually add butter pieces, stirring after each addition until melted. Cover surface with plastic wrap and chill at least 45 minutes.
NUTRITION FACTS (Lemon Bar Cookie Ice Cream Sandwiches)

Per serving: 273 kcal , 14 g fat (9 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 81 mg chol. , 129 mg sodium , 34 g carb. , 1 g fiber , 26 g sugar , 3 g pro.

These stuffed pork chops are a hearty dinner delivery guaranteed to satisfy. The savory flavors from the fresh sage, chopped walnuts, and pork chops are complemented by the sweet apples and tart lemon.

INGREDIENTS
1 - tablespoon butter or margarine
1 - large cooking apple, peeled if desired, cored, and chopped
1/3 - cup chopped onion
2 - teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
2 - tablespoons shredded white cheddar cheese
4 - pork rib chops, pork loin chops, or boneless loin chops, cut 1-1/4 inches thick (about 3 pounds)
Salt - Ground black pepper
1 - cup coarse soft crumbs from crusty country bread
2 - tablespoons butter or margarine, melted
2 - tablespoons chopped walnuts
1 - tablespoon snipped fresh Italian (flat-leaf) parsley
2 - teaspoons finely shredded lemon peel
2 - tablespoons butter or margarine
2 - tablespoons all-purpose flour
1/4 - teaspoon salt
Dash ground black pepper
1 - cup chicken broth
1/2 - cup whipping cream
2 - tablespoons apple juice
1/2 - cup shredded white cheddar cheese (2 ounces)

DIRECTIONS
Preheat oven to 375 degrees F. For stuffing, in a medium skillet melt the 1 tablespoon butter over medium heat. Add apple, onion, and sage; cook until tender. Remove from heat. Stir in the 2 tablespoons cheese; set aside.

Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide stuffing among pockets in chops. If necessary, secure openings with wooden toothpicks. Sprinkle with salt and pepper.

In a small bowl combine bread crumbs, the 2 tablespoons melted butter, the walnuts, parsley, and lemon peel. Place chops on a rack in 13x9x2-inch baking pan. Top chops with bread crumb mixture.

Bake for 40 to 50 minutes or until an instant-read thermometer inserted in center of chops registers 160 degrees F and juices run clear.
For sauce, in a medium saucepan melt the 2 tablespoons butter over medium heat. Stir in flour, the 1/4 teaspoon salt, the dash pepper, the chicken broth, whipping cream, and apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the 1/2 cup cheese until melted and smooth. Serve chops with sauce.
NUTRITION FACTS (Stuffed Pork Chops with Apples and Walnuts)

Sure, this healthy casserole is packed with the usual veggies like Brussels sprouts and carrots, but it's also full of extra-lean ground beef and topped with warm, flaky biscuits. Healthy casseroles have never been better!

INGREDIENTS
Nonstick cooking spray
12 - ounces fresh Brussels sprouts, halved lengthwise
2 1/2 - cups sliced carrots (5 medium)
2 - teaspoons olive oil
1 - teaspoon dried thyme, crushed
1/4 - teaspoon ground black pepper
8 - ounces extra-lean ground beef
1/2 - cup chopped onion (1 medium)
5 - teaspoons butter
3 - tablespoons all-purpose flour
1/4 - teaspoon salt
1 - cup fat-free milk
3/4 - cup water
4 - ounces fresh mushrooms, chopped
1/2 - of a 12-ounce package (5) refrigerated biscuits

DIRECTIONS
Preheat oven to 425 degrees F. Coat a 2-quart square or oval baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place Brussels sprouts and carrots in the prepared baking pan. In a small bowl combine oil, thyme, and pepper. Drizzle oil mixture over vegetables; toss to coat. Spread vegetables in an even layer. Roast, uncovered, for 20 to 25 minutes or until vegetables are tender and browned, stirring once.

Meanwhile, in a large skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain in a colander.

In the same skillet heat butter over medium heat until melted. In a small bowl stir together flour and salt. Whisk about half of the flour mixture into melted butter in skillet; whisk the remaining flour mixture into milk. Gradually stir milk mixture and the water into butter mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in roasted vegetables, meat mixture, and mushrooms; heat through.

Spoon hot meat mixture into the prepared baking dish. Top with biscuits. Bake, uncovered, for 12 to 15 minutes or until mixture is bubbly and biscuits are golden.

NUTRITION FACTS (Beef and Vegetable Biscuit Bake)
Per serving: 309 kcal , 12 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 39 mg chol. , 621 mg sodium , 34 g carb. , 5 g fiber , 10 g sugar , 17 g pro.

One-up the bottled stuff with a homemade chili butter featuring garlic, cool limes, and sassy ground peppers.

INGREDIENTS
8 - ears fresh sweet corn with husks
1 - recipe Chile Butter (see below)
Cornflakes
Green onions, and/or lime

DIRECTIONS
Preheat oven to 350 degrees F. Place the corn, untrimmed and in the husks, directly on center oven rack. Bake for 45 minutes or until corn is tender.

Peel back husks and remove silks. Spread 1 tablespoon Chile Butter over corn. Sprinkle with crushed corn flakes. Top with green onions and/or limes. Pass remaining Chile Butter.

FROM THE TEST KITCHEN
TO GRILL

Try this for even more char and grilled flavor. For a charcoal or gas grill, grill the corn on a rack of a covered grill directly over medium heat for 20 minutes, turning every 5 minutes. A few minutes before serving, remove outer dark husks, peel back remaining husks and remove silks. Brush with 1 tablespoon of the Chile Butter.

To keep grilled corn warm, cover with foil and let stand up to 10 minutes. Store prepared Chile Butter, covered, in refrigerator up to 1 week. Let stand at room temperature 1 hour before serving.

Chile Butter
INGREDIENTS
2 - limes
1/2 - cup butter, softened
2 - teaspoons ground ancho chile pepper
1 - teaspoon ground chipotle chile pepper
4 - cloves garlic, minced

DIRECTIONS
 Finely shred the peel from the limes and juice the limes. In a small bowl whisk together butter, and the lime peel and juice. Stir in ancho, chipotle and garlic. Transfer butter mixture to a serving bowl.

NUTRITION FACTS (Oven-Roasted Chile Butter Corn)
Per serving: 146 kcal , 8 g fat (4 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 17 mg chol. , 85 mg sodium , 19 g carb. , 2 g fiber , 6 g sugar , 3 g pro.

INGREDIENTS
1 1/2 - cups regular rolled oats
1/2 - cup all-purpose flour
1/4 - cup unsweetened cocoa powder
1/2 - teaspoon baking soda
1/8 - teaspoon salt
1/2 - cup unsalted butter, softened
1/2 - cup peanut butter
1/2 - cup granulated sugar
1/2 - cup packed light brown sugar
1 - egg
3 - ounces semisweet chocolate, chopped or 1/2 cup semisweet chocolate pieces
1/2 - cup dried cranberries
Strawberry ice cream (optional)

DIRECTIONS
In a medium bowl combine oats, flour, cocoa powder, baking soda, and salt; set aside.

In a large mixing bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated and brown sugars; beat 2 minutes more until mixture is smooth. Add egg; beat for 1 minute. Reduce mixer speed to low; blend in the oat mixture, mixing only until it disappears into the dough. Using a sturdy spatula, stir in chocolate and dried cranberries.
Divide dough in half; wrap each half in plastic wrap. Refrigerate at least 1 hour (or up to 2 days).

Position oven racks to divide oven into thirds; preheat to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Working with one half of the dough at a time, shape dough into 3/4-inch balls. Place balls about an inch apart on the prepared baking sheets, pressing down gently into rounds.

Bake 6 to 8 minutes until just firm around the edges, rotating the baking sheets from top to bottom and front to back at the halfway point. Remove baking sheets from oven; let rest for 2 minutes. Carefully transfer cookies to a wire rack. They will firm as they cool. Repeat with remaining dough, always starting with a cool baking sheet.
Serve with strawberry ice cream, if desired.

FROM THE TEST KITCHEN
FOR STANDARD SIZE COOKIES
Shape dough into 1- to 1 1/4-inch balls. Place balls of dough about 2-inches apart on prepared baking sheets, pressing down gently into rounds. Bake in a 350 degrees F oven for 9 to 11 minutes or until just firm around the edges. Cool as directed. Makes about 45 cookies.

NUTRITION FACTS (Peanutty Fruit and Chocolate Chip Cookies)
Per serving: 31 kcal , 2 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 4 mg chol. , 14 mg sodium , 4 g carb. , 0 g fiber , 2 g sugar , 1 g pro.

INGREDIENTS
4 - ounces fresh asparagus, trimmed and cut into 1-inch pieces (1/2 cup)
3 - cups packaged fresh baby spinach
1 - cup seedless green grapes
2 - ripe kiwifruits, peeled and coarsely chopped
1/2 - cup white grape juice
3/4 - cup ice cubes

DIRECTIONS 
In a small saucepan cook asparagus, covered, in a small amount of boiling water about 5 minutes or until very tender. Drain; let cool for 5 minutes.

In a blender combine asparagus, spinach, grapes, kiwifruits, and grape juice. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth.
Pour into tall glasses and serve immediately.

FROM THE TEST KITCHEN
MAKE-AHEAD TIP:

Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.

NUTRITION FACTS (Spring Green Smoothies)
Per serving: 85 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 37 mg sodium , 20 g carb. , 3 g fiber , 15 g sugar , 2 g pro.

INGREDIENTS
1/4 - cup olive oil
3 - tablespoons lemon juice
4 - cloves garlic, minced
1 - teaspoon Dijon-style mustard
1/4 - teaspoon salt
1/8 - teaspoon freshly ground black pepper
2 - pounds fresh green and wax beans, trimmed and cut diagonally into 1/2-inch pieces
1/2 - cup hazelnuts (filberts), toasted and chopped
Shaved Parmesan cheese

DIRECTIONS
For dressing, in a small bowl whisk together oil, lemon juice, garlic, mustard, salt, and pepper until combined. Set aside.
In a large saucepan cook green and wax beans, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender; drain. Immediately plunge beans into ice water; let stand for 3 minutes. Drain well.

Transfer beans to a serving bowl. Whisk dressing again; pour over beans. Toss gently to coat. Top with hazelnuts and cheese.

FROM THE TEST KITCHEN
VARIATIONS:
No yellow beans? Use all green. Out of hazelnuts? Try toasted walnuts instead. Prefer another vegetable? Use the leaves from two large bunches of kale in place of the beans and skip Step 2 for a raw kale salad.

NUTRITION FACTS (Two-Tone Green Bean Salad with Hazelnuts and Parmesan)
Per serving: 105 kcal , 8 g fat (1 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 2 mg chol. , 101 mg sodium , 7 g carb. , 3 g fiber , 3 g sugar , 3 g pro.

Life is short, so eat dessert first—even for breakfast! The rainbow sprinkles and chocolate frosting on these baked chocolate donuts will make breakfast a special occasion. Even better, this recipe makes mini donuts so you can indulge guilt-free.

INGREDIENTS
Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup unsweetened cocoa powder
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup packed brown sugar
1/2 - cup vanilla low-fat yogurt
1/4 - cup refrigerated or frozen egg product, thawed
2 - tablespoons canola oil
1 - teaspoon vanilla
1/2 - cup powdered sugar
1 - tablespoon unsweetened cocoa powder
1 - tablespoon milk
2 - teaspoons sprinkles or nonpareils

DIRECTIONS
Preheat oven to 325 degrees F. Coat a mini doughnut pan with cooking spray;* set aside.
In a large bowl stir together flour, 1/4 cup cocoa powder, baking soda, and salt. In a small bowl combine brown sugar, yogurt, egg, oil, and vanilla. Add yogurt mixture all at once to flour mixture, stirring until smooth.

Spoon batter into a large resealable plastic bag. Cut off one corner of the bag; squeeze batter into the prepared indents in doughnut pan, filling each about two-thirds full. Smooth tops. Bake about 10 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack for 3 minutes. Remove doughnuts from pan. Cool completely on wire rack.

For icing, in a small bowl stir together powdered sugar, 1 tablespoon cocoa powder, and milk until smooth. Dip cooled doughnuts into icing, allowing excess to drip back into bowl. Return doughnuts to wire rack. Top with sprinkles.

FROM THE TEST KITCHEN
*TIP:
If necessary, bake doughnuts in two batches, washing pan and coating again with nonstick cooking spray before adding the remaining batter.

NUTRITION FACTS (Chocolate Cake Donuts)
Per serving: 155 kcal , 3 g fat (1 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 1 mg chol. , 145 mg sodium , 30 g carb. , 2 g fiber , 19 g sugar , 3 g pro

Not much can top the juicy tenderness of pulled pork in a pressure cooker. Pile the pork on pita rounds topped with a homemade tzatziki sauce, onion, and feta for a fresh twist on your usual gyro recipe.

INGREDIENTS
1 - 5.3 ounce container Greek yogurt
1 - small cucumber, shredded (1/4 cup)
1/2 - cup shredded radishes
2 - tablespoons snipped fresh dill weed
1 - clove garlic, minced
Salt and black pepper
2 1/2 - teaspoons dried oregano, crushed
1 1/2 - teaspoons dried marjoram, crushed
1 1/2 - teaspoons garlic powder
1 1/2 - teaspoons lemon zest
1 - teaspoon salt
1 - teaspoon black pepper
2 - 3 - pounds boneless pork shoulder, trimmed of excess fat and cut into large chunks
1/2 - cup red wine
1 - tablespoon lemon juice
Pita bread
Sliced red onion
Feta cheese, crumbled

DIRECTIONS
For the tzatziki, in a medium bowl combine yogurt, cucumber, radishes, dill, and garlic. Season with salt and pepper to taste. Cover and chill until ready to serve. In a small bowl combine the next 6 ingredients (through black pepper). Reserve 1 Tbsp. seasoning. Rub pork with remaining seasoning. Prepare as directed using desired cooker, below.

FAST 60 MINUTE COOK TIME
Place pork in a 4- or 6-qt. electric or stove-top pressure cooker. Add wine. Lock lid in place. Set an electric cooker on high pressure 60 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 60 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
SLOW 10 HOUR LOW OR 5 HOUR HIGH COOK TIME

Place pork in a 3 1/2- to 4-qt. slow cooker. Add wine. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some of the cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
NUTRITION FACTS (Pulled Pork Gyros with Dilled Radish Tzatziki)

Per serving: 379 kcal , 10 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 79 mg chol. , 856 mg sodium , 38 g carb. , 2 g fiber , 3 g sugar , 30 g pro.

Host a pasta party 35 minutes from now with this remarkably easy (and easy to tidy-up after) ground turkey skillet lasagna. A generous cup of summer squash and three types of cheeses mean that each scoop offers the perfect balance of nutrition and satisfaction.

INGREDIENTS
8 -ounces lean ground turkey
1/2 - cup chopped onion
2 - cups pasta sauce with mushrooms
1 - cup water
2 - cups dried wide egg noodles
1 - cup coarsely chopped yellow summer squash
2 - cups chopped fresh spinach leaves
1/2 - cup fat-free ricotta cheese
1 - 2 - tablespoons grated Parmesan or Romano cheese
1/4 - 1/2 - teaspoon crushed red pepper
1/2 - cup shredded part-skim mozzarella cheese (2 oz.)

DIRECTIONS
In a large skillet cook ground turkey and onion over medium heat until turkey is browned. Drain off any fat. Stir in pasta sauce and the water. Bring to boiling. Stir in noodles and squash. Return to boiling; reduce heat. Simmer, covered, 10 minutes or until noodles are tender, stirring occasionally. Stir in spinach.

Meanwhile, in a small bowl combine ricotta cheese, Parmesan cheese, and crushed red pepper.
Drop ricotta mixture into four mounds on top of turkey mixture. Sprinkle mounds with mozzarella cheese. Cook, covered, over low heat 4 to 5 minutes or until mounds are heated through. Let stand, uncovered, 10 minutes before serving.

FROM THE TEST KITCHEN TIP
If desired, stir in 2 Tbsp. snipped fresh basil with the pasta sauce and sprinkle with additional fresh basil before serving.

NUTRITION FACTS (Skillet Turkey and Spinach Lasagna)
Per serving: 210 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 50 mg chol. , 467 mg sodium , 22 g carb. , 2 g fiber , 9 g sugar , 15 g pro.

INGREDIENTS
5 - cups strong brewed coffee, chilled
4 - cups root beer, chilled
3/4 - 1 - cup Jagermeister liqueur or anise liqueur, such as sambuca
1/2 - cup vodka
1/2 - cup half-and-half, chilled (optional)
Lemon peel twists

DIRECTIONS
Pour 4 cups of the chilled coffee into two ice cube trays. Freeze about 3 hours or until firm. In a large pitcher combine the remaining 1 cup chilled coffee, the root beer, liqueur, and vodka. Cover and chill until needed.

To serve, add the coffee ice cubes from one tray to root beer mixture. Pour root beer mixture into small glasses over the remaining coffee ice cubes. Drizzle with half-and-half (if desired) and garnish with lemon peel twists.

NUTRITION FACTS (Coffee Cooler)
Per serving: 96 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 11 mg sodium , 12 g carb. , 0 g fiber , 12 g sugar , 0 g pro.

When cooked in a hot skillet, radishes soften and mellow to tender perfection. Top them with salty bits of crisp prosciutto.

INGREDIENTS
2 - tablespoons olive oil
4 - thin slices prosciutto
1 - pound radishes with tops,* trimmed and halved (or quartered if large)
1/3 - cup thinly sliced shallots
3 - cups baby arugula or baby kale*
1 - tablespoon cider vinegar
1/2 - teaspoon kosher salt
1/4 - teaspoon cracked black pepper

DIRECTIONS
In a 12-inch cast-iron skillet heat olive oil over medium heat for 1 to 2 minutes. Place prosciutto slices in the skillet; cook 3 minutes or until crisp on both sides. Transfer to paper towels to drain; cool and break into small pieces.

Add the radishes cut side down to the skillet. Cook, covered, over medium heat 8 minutes. Uncover; stir in shallots and cook 2 to 3 minutes more or until radishes and shallots are tender and browned.

Remove from heat. Toss in the arugula and, if using, radish tops. Cover; let wilt 1 minute. Drizzle with vinegar; season with salt and black pepper. Top with prosciutto. *Tip: If your radish greens are in good shape (vibrant green and free of holes), rinse, dry, and use in combination with baby arugula or baby kale.

NUTRITION FACTS (Radishes with Crispy Prosciutto)
Per serving: 85 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 9 mg chol. , 373 mg sodium , 4 g carb. , 1 g fiber , 2 g sugar , 4 g pro.

If you’re pressed for time on a weeknight and need dinner fast, be sure to keep this recipe handy. This one-pot wonder is a total lifesaver when things start to get hectic—it’s ready in just 20 minutes, and cleanup is a breeze, too. It’s hard to beat how tasty ham, kale, and pasta can be when served together in a garlicky, buttery sauce.

INGREDIENTS
8 - ounces dried orecchiette pasta
6 - ounces cooked ham, diced (1 cup)
4 - cloves garlic, peeled and sliced
2 - tablespoons butter
1 - teaspoon blackened seasoning
8 - ounces torn mustard greens or kale leaves (8 cups)
1/2 - cup shaved Asiago or Parmesan cheese (about 2 oz.)

DIRECTIONS
In a 4-quart Dutch oven cook pasta according to package directions. Drain, reserving 1/4 cup of the pasta water. Set pasta aside.
In the same Dutch oven cook ham over medium-high heat until browned, about 3 minutes. Add garlic, butter, and blackened seasoning; cook and stir 2 minutes more. Stir in pasta, reserved pasta water, greens, and cheese. Cook and stir until heated through and greens wilt.
NUTRITION FACTS (One-Pot Ham and Greens Pasta )

Per serving: 394 kcal , 13 g fat (7 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 47 mg chol. , 888 mg sodium , 50 g carb. , 4 g fiber , 3 g sugar , 19 g pro.

INGREDIENTS
1 1/2 - cups chopped seeded watermelon
1 - 2 - fresh banana or Anaheim peppers, finely chopped*
1/4 - cup snipped fresh cilantro
1/2 - teaspoon each salt, sugar, garlic powder, and ground chipotle chile pepper or chili powder (or 2 tsp. Southwestern smoky blend chipotle seasoning)
4 - boneless pork country-style ribs (about 1 1/4 lb total)
24 - extra thin or 12 regular corn tortillas

DIRECTIONS
For salsa, in medium bowl combine watermelon, chopped pepper(s), and cilantro. Set aside
For rub, in small bowl combine salt, sugar, garlic powder, and chile pepper or chili powder. Rub onto ribs to coat. Grill, covered, directly over medium heat for 10 to 12 minutes, until 145 degrees F (test with instant-read thermometer), turning once. Meanwhile, wrap tortillas in foil. Warm on grill during last 5 minutes of cooking time for ribs, turning once.

Transfer ribs to cutting board; let rest 2 minutes. Slice meat. Serve with tortillas and watermelon salsa.

FROM THE TEST KITCHEN
PANTRY:
salt, sugar, garlic powder and ground chipotle chili or regular chili powder

*NOTE
Wear gloves when handling hot peppers because Because volatile oils can burn skin and eyes. Wash immediately if hands touch seeds or membranes.

CHANGE UP:
use a different melon, barbecue seasoning blend and flour tortillas. Could also replace pork with chicken.

NUTRITION FACTS (Pork Tacos with Spicy Watermelon Salsa)
Per serving: 449 kcal , 19 g fat (4 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 105 mg chol. , 420 mg sodium , 38 g carb. , 5 g fiber , 5 g sugar , 32 g pro.

It's all in the name of this luxurious pie three kinds of coconut make this dessert irresistible. Layer with vanilla meringue for a picture-perfect presentation.

INGREDIENTS
2 - cups shortbread cookie crumbs (about 30 cookies)
3/4 - cup sweetened flaked coconut
1 - teaspoon finely shredded lime peel
1/2 - cup butter, melted
1 - cup sugar
1/3 - cup cornstarch
1/4 - teaspoon salt
3 - cups whole milk
2/3 - cup cream of coconut
5 - egg yolks
1 1/4 - teaspoons coconut extract
1 - teaspoon vanilla
1 - recipe Vanilla Meringue
1/4 - cup sweetened flaked coconut

DIRECTIONS
Preheat oven to 325 degrees F. In a medium bowl stir together cookie crumbs, the 3/4 cup flaked coconut, and the lime peel. Stir in melted butter. Press onto the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 8 to 10 minutes or until set. Cool completely on a wire rack.

In a large saucepan combine sugar, cornstarch, and salt. Gradually stir in milk and cream of coconut. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. In a small bowl lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in coconut extract and vanilla. Keep filling warm.

Prepare Vanilla Meringue. Pour warm filling into cooled piecrust. Spread meringue over warm filling, sealing to edge of crust. Sprinkle with the 1/4 cup coconut. Bake for 30 minutes. Cool on a wire rack for 60 minutes. Chill for 3 to 6 hours for before serving; cover for longer storage.

Vanilla Meringue
INGREDIENTS
4 - egg whites
1 - teaspoon vanilla
1/2 - teaspoon cream of tartar
1/4 - cup sugar

DIRECTIONS
 Allow 4 egg whites to stand at room temperature for 30 minutes. In a mixing bowl combine the whites, 1 teaspoon vanilla, and 1/2 teaspoon cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Immediately spread meringue over hot pie filling, sealing to edge of pastry.

NUTRITION FACTS (Triple-Coconut Cream Pie)

Per serving: 644 kcal , 33 g fat (19 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 177 mg chol. , 400 mg sodium , 80 g carb. , 1 g fiber , 59 g sugar , 9 g pro.

INGREDIENTS
Nonstick cooking spray
1 - 6 ounce carton plain Greek yogurt
2 - tablespoons honey
2 1/2 - cups corn flakes, coarsely crushed
1/2 - cup basil leaves, snipped
4 - skinless, boneless chicken breast halves, cut crosswise into 8 pieces
Salt
Ground black pepper
1 - 14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
2 - teaspoons Worcestershire sauce
Fresh Basil (optional)

DIRECTIONS
Preheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray; set aside.

In a shallow dish combine yogurt and honey. In another shallow dish combine corn flakes and half of the basil. Arrange chicken pieces on a tray; cover with plastic wrap. Pound lightly with the flat side of a meat mallet to pieces make of uniform thickness. Sprinkle chicken with salt and pepper. Dip chicken in yogurt mixture in shallow dish to coat and then in corn flake mixture. Place on prepared baking sheet. Bake for 15 to 18 minutes or until chicken is crisp and golden on outside and no pink remains on inside.

Meanwhile, for tomato gravy, in a small saucepan combine undrained tomatoes, Worcestershire sauce, and the remaining basil. Cook and stir over medium-low heat until heated through.

Spoon tomato gravy onto serving plates; top with chicken. If desired, garnish with additional basil.
NUTRITION FACTS (Oven-Fried Chicken with Tomato Gravy)

Per serving: 301 kcal , 6 g fat (3 g sat. fat , 80 mg chol. , 634 mg sodium , 32 g carb. , 3 g fiber , 14 g sugar , 30 g pro.

Chicken dinner ideas need not be boring! In addition to the maple-brined chicken, this crowd pleasing dinner stands out due to its ridiculously delicious apple-apricot compote.

INGREDIENTS
6 - cups water
1/2 - cup pure maple syrup
6 - tablespoons kosher salt
1/4 - cup packed brown sugar
1/4 - cup whole grain mustard
2 - cups crushed ice
6 - chicken breast halves with bone (8 to 10 ounces each), skinless
2/3 - cup dry white wine
1/4 - cup brandy
1/4 - cup sugar
1 - cinnamon stick
3 - whole cloves
1 - teaspoon vanilla
3/4 - cup dried apricots, snipped
2- Braeburn apples, cored and sliced
2  - tablespoons chopped fresh parsley (optional)
Salt
Ground black pepper
1/2 - cup chopped walnuts, toasted

DIRECTIONS
For brine, in a Dutch oven combine 2 cups of the water, the maple syrup, kosher salt, 1/4 cup brown sugar, and mustard. Cook and stir until salt and sugar dissolve. Stir in the remaining 4 cups water and the ice. Place chicken in a very large resealable plastic bag set in a deep bowl. Gradually pour syrup mixture over chicken in bag. Seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 3 to 24 hours, turning bag once or twice.

Drain chicken, discarding brine. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken breasts, bone sides up, on grill rack over drip pan. Cover and grill for 45 to 55 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

For the compote, in a medium saucepan combine wine, brandy, sugar, cinnamon stick, cloves, vanilla, and apricots. Cook and stir over medium heat just until boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until liquid is slightly syrupy and apricots are softened. Remove from heat; stir in apples and parsley. Season with salt and pepper.

Serve compote warm or at room temperature with chicken. Sprinkle chicken and compote with walnuts.
NUTRITION FACTS (Maple-Brined Chicken Breasts with Apple Relish)

Per serving: 542 kcal , 23 g fat (5 g sat. fat , 8 g polyunsaturated fat , 8 g monounsaturated fat ), 116 mg chol. , 970 mg sodium , 33 g carb. , 3 g fiber , 27 g sugar , 40 g pro.

Sweet onions lend a nice punch without the sharp, biting taste of most other onions (which means they won't 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 , 19 g fat (3 g sat. fat , 2 g polyunsaturated fat , 12 g monounsaturated fat ), 159 mg chol. , 373 mg sodium , 12 g carb. , 6 g fiber , 3 g sugar , 22 g pro.

Stacked with deli meat, cheese, and a zingy olive topper, this heaping sandwich is a Southern comfort food ia classic for a reason -- there's no cooking to heat up the kitchen!

INGREDIENTS
1/2 - cup coarsely chopped, pitted ripe olives
1/2 - cup chopped pimiento-stuffed green olives
1 - tablespoon snipped fresh parsley
2 - teaspoons lemon juice
1/2 - teaspoon dried oregano, crushed
1 - tablespoon olive oil
1 - 16 ounce loaf ciabatta or unsliced French bread
1 - tablespoon olive oil
1 - clove garlic, minced
6 - lettuce leaves
3 - ounces thinly sliced salami, pepperoni, or summer sausage
3 - ounces thinly sliced cooked ham or turkey
6 - ounces thinly sliced provolone, Swiss, or mozzarella cheese
1 - 2 - medium tomatoes, thinly sliced
1/8 - teaspoon coarsely ground black pepper

DIRECTIONS
In a small bowl stir together ripe olives, green olives, parsley, lemon juice, and oregano. Cover and chill for 4 to 24 hours, stirring occasionally.

To assemble sandwich, using a serrated knife split loaf of bread horizontally and hollow out the inside of the top half, leaving a 3/4-inch-thick shell. Stir together olive oil and garlic. Using a pastry brush, brush the bottom half of the bread with olive oil mixture. Top with lettuce, salami, ham, cheese, and tomato slices. Sprinkle tomato slices with pepper. Stir olive mixture. Mound olive mixture on top of the tomato slices. Add top half of bread. To serve, cut into six portions. Makes 6 sandwiches.

FROM THE TEST KITCHEN
GIARDINIERA-STYLE MUFFULETTA:
Prepare as above, except omit the olives, parsley, lemon juice, and oregano and omit Step 1. Drain one 16-ounce jar of pickled mixed vegetables (giardiniera), reserving the liquid. Chop the vegetables, removing any pepperoncini stems if present. In a medium bowl stir together chopped vegetables; 2 tablespoons of the reserved liquid; 1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives; 1 clove garlic, minced; and 1 tablespoon olive oil. Assemble sandwich as above, spooning the pickled vegetable mixture on top of the tomato slices.

NUTRITION FACTS (New Orleans-Style Muffuletta)
Per serving: 435 kcal , 21 g fat (8 g sat. fat , 2 g polyunsaturated fat , 9 g monounsaturated fat ), 41 mg chol. , 1512 mg sodium , 43 g carb. , 3 g fiber , 1 g sugar , 20 g pro.

Here's your classic meat and potatoes dinner. Pounding slices of pork tenderloin for a thinner cut means a faster cook time. Serve alongside leftover or packaged mashed potatoes for a hearty dinner.

INGREDIENTS
1 - pound pork tenderloin
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
Nonstick cooking spray
1 1/2 - cups reduced-sodium chicken broth
2 - teaspoons cornstarch
2 - teaspoons Dijon mustard
2 - cups hot cooked mashed potatoes
Snipped fresh chives or sliced green onions (optional)

DIRECTIONS
Trim fat from meat. Cut meat into 1/2-inch slices. Using your hands, gently flatten meat until about 1/4 inch thick. Sprinkle with salt and pepper.

Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium heat. Add meat; cook for 3 to 5 minutes or until just pink in center, turning once. Transfer meat to a serving platter; cover to keep warm.

Meanwhile, for sauce, in a small bowl stir together broth, cornstarch, and mustard. Add broth to skillet, stirring to scrape up any crusty brown bits. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more.
To serve, spoon sauce over meat and mashed potatoes. If desired, sprinkle with chives.
NUTRITION FACTS (Pork Tenderloin with Pan Sauce and Potatoes)

Per serving: 252 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 85 mg chol. , 790 mg sodium , 19 g carb. , 2 g fiber , 2 g sugar , 27 g pro.

Traditional lasagna gets all rolled up in this easy dinner. The cheese mixture -- ricotta and spinach -- fills rolled lasagna noodles, while savory homemade meat sauce coats the top and bottom.

INGREDIENTS
1 - egg, lightly beaten
1 - 15 ounce carton ricotta cheese
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
1 - 8 ounce package (2 cups) shredded Italian cheese blend
1 - 10 ounce package frozen chopped spinach, thawed and squeezed dry
12 - dried lasagna noodles, cooked according to package directions
2 - cups Tomato Base
1 - cup Ground Beef Base
1 1/2 - teaspoons dried Italian seasoning, crushed
1/4- teaspoon fennel seeds, crushed

DIRECTIONS
In a medium bowl combine egg, ricotta cheese, salt, and pepper. Stir in 1 cup of the Italian cheese blend and the spinach. Spread mixture over cooked lasagna noodles. Starting from a narrow end, roll up each noodle.

For meat sauce, in a medium bowl combine Tomato Base, Ground Beef Base, Italian seasoning, and fennel seeds.

Spread 1/2 cup of the meat sauce in the bottom of a 2-quart rectangular baking dish.* Arrange lasagna rolls on top of sauce in baking dish. Top with the remaining meat sauce and sprinkle with the remaining 1 cup Italian cheese blend.

Cover baking dish with plastic wrap. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months.
To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; cover with greased or nonstick foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.

FROM THE TEST KITCHEN
*TIP:
To avoid tying up the baking dish in the freezer for weeks, try this method. Line a 2-quart rectangular baking dish with plastic wrap. Prepare the lasagna using the lined dish and freeze overnight. When frozen, lift out the plastic wrap-lined food, place it in the freezer bag, and freeze for up to 2 months. When ready to thaw, remove the plastic wrap and return the food to the original baking dish. Thaw and bake as directed.

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.

Icon: vegetarian

NUTRITION FACTS (No-Bake Chocolate-Swirl Cheesecake )
Per serving: 184 kcal , 11 g fat (6 g sat. fat , 0 g polyunsaturated fat , 3 g monounsaturated fat ), 28 mg chol. , 259 mg sodium , 15 g carb. , 1 g fiber , 10 g sugar , 8 g pro.

This easy dessert pizza recipe will definitely become a family favorite. Make the crust with crisp rice cereal, then top with banana ice cream and fruit for an easy dessert.

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 , 4 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 0 mg chol. , 27 mg sodium , 17 g carb. , 2 g fiber , 9 g sugar , 2 g pro.
NUTRITION FACTS (Banana Ice Cream)
Per serving: 76 kcal , 0 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg chol., 3 mg sodium, 18 g carb., 2 g fiber, 10 g sugar, 1 g pro.

Make this chutney with an extra bumper crop of cherry tomatoes. Spread it on anything from burgers to grilled cheese. It's a great way to sneak in some sweetness.

INGREDIENTS
8 - slices of Texas toast
4 - 5 - tablespoons butter, melted
Tomato Peach Chutney
4 - slices thick sliced pepper bacon, cooked and halved
6 - 8 - ounces fresh mozzarella, sliced 1/4-inch thick
4 - crisp leaves of butter lettuce, center vein removed

DIRECTIONS
Lightly brush one side of each slice of toast with melted butter. Place four slices, buttered sides down, on a cutting board. Spread each with 1/4 cup Tomato Peach Chutney. Layer on bacon, mozzarella, and lettuce. Top with remaining bread slices, buttered sides up.
Heat a grill pan over medium heat. Place sandwiches on heated pan. Cook 2 to 3 minutes on each side or until golden, turning once.

FROM THE TEST KITCHEN
*If desired, use a panini press for the sandwiches.

TO STORE
Place any remaining chutney in an airtight container. Cover and store in the refrigerator up to 5 days.

Tomato Peach Chutney
INGREDIENTS
1 - medium sweet onion, chopped (1/2 cup)
2 - tablespoons minced garlic
2/3 - cup water, divided
3 - cups large cherry tomatoes
2 - medium peaches, peeled, pitted and coarsely chopped (1 1/2 cups)
2 - tablespoons cider vinegar
2 - tablespoons packed brown sugar
1 - teaspoon sea salt or kosher salt
1/4 - teaspoon crushed red pepper

DIRECTIONS
 In a large skillet over medium-high heat, cook the onion and garlic with 1/3 cup water for 5 minutes until softened. Add the tomatoes. Cook 5 to 7 minutes more until the skins break and they start to pop. Using a potato masher or the back of a wooden spoon, gently smash the tomatoes, releasing their juice. Add peaches, remaining 1/3 cup water, vinegar, brown sugar, salt, and crushed red pepper. Bring just to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens slightly, stirring occasionally.

NUTRITION FACTS (Ultimate Bacon Sandwich)
Per serving: 527 kcal , 28 g fat (15 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 71 mg chol. , 1160 mg sodium , 49 g carb. , 3 g fiber , 12 g sugar , 19 g pro.

Dine out at home with chicken sandwiches just like those served in fancy bistros. Ciabatta bread is available at most bakeries and supermarkets.

INGREDIENTS
1 - teaspoon dried Italian seasoning, crushed
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
1 - pound skinless, boneless chicken breast halves
1 - large onion, thinly sliced
8 - ounces mushrooms, sliced
2 - cloves garlic, minced
1 - 14 1/2 ounce can diced tomatoes, undrained
2 - tablespoons red wine vinegar
1 - medium zucchini or yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1 - large red, yellow, and/or green sweet pepper, cut into strips
1/3 - cup mayonnaise or salad dressing
2 - tablespoons pesto
1 - 12 inch loaf ciabatta bread, cut in half horizontally
Fresh basil leaves

DIRECTIONS
In a small bowl combine Italian seasoning, salt, and black pepper. Sprinkle mixture evenly over all sides of chicken; rub into chicken with your fingers. Place chicken in a 3-1/2- or 4-quart slow cooker.

Add onion, mushrooms, and garlic. In a bowl combine tomatoes and vinegar; pour over chicken mixture in 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 using low-heat setting, turn to high-heat setting. Stir in zucchini and sweet pepper. Cover and cook on high-heat setting for 30 minutes more.
Meanwhile, in a small bowl combine mayonnaise and pesto. Spread pesto mixture evenly over cut sides of bread.

Transfer chicken to a cutting board. Using a slotted spoon, spoon vegetable mixture onto bread bottom. Discard cooking juices. Thinly slice chicken. Arrange chicken slices over vegetables. Add basil and bread top. Cut loaf into 6 or 8 serving-size portions.
NUTRITION FACTS (Pesto Chicken Sandwiches)

Per serving: 447 kcal , 16 g fat (3 g sat. fat , 7 g polyunsaturated fat , 1 g monounsaturated fat ), 50 mg chol. , 830 mg sodium , 48 g carb. , 5 g fiber , 6 g sugar , 27 g pro.

Gather up garden veggies, some fresh farmers market finds, and a handful of delicious toppings to create a meals that are perfect for summer. Just pop your casserole into the oven, and your one-dish dinner is ready to go!

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)

Life is as easy (and delicious) as pie when you start your day with the tasty combination of berry and rhubarb. Need more convincing? We use blueberry pie filling as an easy shortcut ingredient.

Very-Berry Rhubarb Jam

INGREDIENTS
2 - pounds rhubarb, cut into 1-inch pieces (6 cups)
5 - cups sugar
3/4 - cup water
1 - 21 ounce can blueberry pie filling
2 - 3 ounce packages raspberry-flavor gelatin

DIRECTIONS
In a 4- to 6-quart heavy pot, combine rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.

Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly.

Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
NUTRITION FACTS (Very-Berry Rhubarb Jam)

Per serving: 45 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 6 mg sodium , 11 g carb. , 0 g fiber , 11 g sugar , 0 g pro.

For a sweet breakfast or a fruit dessert, top roasted pears with Greek yogurt, granola, and toasted almonds.

INGREDIENTS
4 - large ripe, yet firm, Bosc or red Anjou pears
1 - tablespoon lemon juice
1 - tablespoon butter, softened
2 - tablespoons packed brown sugar
1/4 - teaspoon salt
2 - teaspoons finely shredded orange peel (set aside) or Triple Sec
1/4 - cup orange juice
1 - teaspoon vanilla
1 - cup plain Greek yogurt
2 - tablespoons pure maple syrup
Finely shredded orange peel (optional)
1/4 - cup granola
2 - tablespoons sliced almonds, toasted

DIRECTIONS
Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.

Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.

Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).

Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.

To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.

NUTRITION FACTS (Roasted Breakfast Pears)
Per serving: 308 kcal , 8 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 11 mg chol. , 199 mg sodium , 55 g carb. , 8 g fiber , 38 g sugar , 9 g pro.

This easy pasta salad can make a fresh and healthy dinner, or a tasty Mediterranean side dish. This yummy Mediterranean dinner is full of peaches, pasta, chicken, and fresh herbs.

INGREDIENTS
8 - ounces dried pasta, such as radiatore, bowties, campanelle, or penne
1 - pound chicken breast halves, cut into bite-size pieces
Salt and black pepper
5 - tablespoons olive oil
1 - medium red onion, cut into slivers
2 - large peaches, halved, pitted, and coarsely chopped, or 2 ripe pears, cored and coarsely chopped
1/2 - cup walnuts, toasted* and chopped
1/2 - cup packed fresh basil leaves, chopped
2 - tablespoons balsamic or red wine vinegar

DIRECTIONS
Cook pasta according to package directions. Drain; rinse with cold water. Drain again.

Meanwhile, sprinkle chicken with salt and pepper. In a large skillet heat 1 Tbsp. olive oil over medium-high heat. Add the chicken and cook 5 to 6 minutes or until browned and almost cooked through. Add onion to the skillet and cook 2 to 3 minutes more or until chicken is done and onions have softened. Stir chicken, onions, peaches, walnuts, and basil into cooked pasta. Whisk together vinegar and the remaining 4 Tbsp. oil. Add to pasta; toss to coat. Serve immediately.

FROM THE TEST KITCHEN
*TIP
To toast nuts, spread nuts in a shallow baking pan. Bake in a preheated 350 degrees oven 5 to 10 minutes, shaking the pan once or twice to toast evenly.

NUTRITION FACTS (Peachy Chicken Pasta Salad)
Per serving: 323 kcal , 15 g fat (2 g sat. fat , 5 g polyunsaturated fat , 7 g monounsaturated fat ), 41 mg chol. , 102 mg sodium , 29 g carb. , 2 g fiber , 6 g sugar , 18 g pro.

Say hello to your new favorite macaroni and cheese meal.  Switch up the flavor by trying different noodles or cheeses each time you make it. And believe us, you'll be saving this meal for later!

INGREDIENTS
2 - cups dried elbow macaroni (8 ounces)
2 - tablespoons butter
2 - tablespoons all-purpose flour
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
1 - cup whipping cream
1 - cup whole milk
4 - ounces Fontina cheese, shredded (1 cup)
1 - 15 ounce can pumpkin
1 - tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 - cup soft bread crumbs
1/2 - cup grated Parmesan cheese
1/3 - cup chopped walnuts
1 - tablespoon olive oil
Sage leaves (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.
NUTRITION FACTS (Pumpkin Mac and Cheese)

Per serving: 409 kcal , 26 g fat (14 g sat. fat , 4 g polyunsaturated fat , 8 g monounsaturated fat ), 73 mg chol. , 403 mg sodium , 32 g carb. , 3 g fiber , 5 g sugar , 13 g pro.

Highlight white beans in a stellar summer dip costarring fresh garlic, olive oil, basil, and a pinch of crushed red pepper.

INGREDIENTS
1 - 15 ounce can white beans, rinsed and drained
1/4 - 1/3 - cup olive oil
4 - 5 - cloves garlic, sliced
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
1/4 - cup chopped fresh basil
1 - teaspoon olive oil
Pinch crushed red pepper
Assorted fresh vegetables
Toasted baguette slices

DIRECTIONS
In a food processor combine white beans, olive oil, garlic, salt and pepper. With machine running, drizzle in olive oil until desired consistency.

Stir in basil. Sprinkle with crushed red pepper and drizzle with additional olive oil. Serve as a dip with crackers or crudites For a spread continue processing mixture while drizzling in additional olive oil.

FROM THE TEST KITCHEN
Garlic flavor will increase the longer the dip stands.

NUTRITION FACTS (Garlicky White Bean Dip)
Per serving: 92 kcal , 6 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 164 mg sodium , 7 g carb. , 2 g fiber , 0 g sugar , 3 g pro.

INGREDIENTS
1 1/4 - cups rice vinegar
1 1/4 - cups water
1/4 - cup sugar
1 - tablespoon salt
2 - chopped and seeded Anaheim chile peppers
1 - cup thinly sliced red onion
2 - large peeled sweet potatoes

DIRECTIONS
In a large nonreactive saucepan combine vinegar, water, sugar, and salt. In a large heatproof bowl combine chiles and red onion. Using a mandoline, slice potatoes about 1/16-inch thick; add to vinegar mixture. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Pour vinegar mixture over onion mixture. Let stand 1 hour before serving, or cover and refrigerate up to 1 week.

NUTRITION FACTS (Pickled Sweet Potatoes)
Per serving: 109 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 180 mg sodium , 25 g carb. , 3 g fiber , 6 g sugar , 2 g pro.

Spend some time grilling outside and enjoy this fresh chicken dinner with your family. A homemade sweet and spicy Watermelon Glaze makes this our favorite summer grilled chicken dinner.

INGREDIENTS
1 - recipe Watermelon Glaze
1 - whole chicken or 3-1/2 pounds meaty chicken pieces
1/2 - teaspoon kosher salt
Snipped fresh herbs (optional)

DIRECTIONS
Prepare Watermelon Glaze; reserve 1/3 cup of the glaze.
Pat chicken dry with paper towels. To butterfly chicken,* using poultry or kitchen shears, cut along each side of backbone to remove it. Turn chicken breast-side up. Open the two sides of the chicken as if you were opening a book and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.

Prepare grill for indirect grilling.** Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze two more times.

Remove chicken from grill; brush with the reserved 1/3 cup glaze. Let chicken rest for 10 minutes. Cut chicken into pieces. Serve with watermelon slices reserved from Watermelon Glaze and, if desired, sprinkle with herbs.

FROM THE TEST KITCHEN
*BUTTERFLYING CHICKEN:
Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.

**INDIRECT GRILLING:
This method positions the fire to one side or both ends of the grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking, such as roasts and ribs.

INGREDIENTS
2 - pounds small red and/or yellow new potatoes, quartered
1/4 - teaspoon salt
6 - slices bacon
1 - clove garlic, minced
1 1/4 - cups mayonnaise or light mayonnaise
1 - tablespoon yellow or Dijon-style mustard
1/2 - teaspoon salt
1/4 - teaspoon black pepper
1 - cup thinly sliced celery
1/2 - cup sliced green onions
1/2 - cup chopped dill pickles or dill pickle relish
6 - hard-cooked eggs, coarsely chopped
1 - cup chopped seeded roma or cherry tomatoes
Boston lettuce leaves or shredded lettuce (optional)

DIRECTIONS
In a large saucepan combine potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or just until potatoes are tender. Drain well; cool slightly.

Meanwhile, in a large skillet cook 6 slices bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon; set aside. Cook garlic in drippings in skillet 30 seconds.

For dressing, in a large bowl stir together the next four ingredients (through pepper). Stir in the celery, green onion, pickles, and cooked garlic. Add the potatoes, chopped eggs, crumbled bacon,* and tomatoes; toss lightly to coat. Cover and chill at least 6 hours or up to 24 hours. Serve salad on lettuce leaves. If desired, top with additional chopped tomatoes (or halved cherry tomatoes).

FROM THE TEST KITCHEN
*TIP
If desired, set aside 1 to 2 tablespoons crumbled bacon to sprinkle on salad before serving.

NUTRITION FACTS (BLT Potato Salad)
Per serving: 283 kcal , 22 g fat (4 g sat. fat , 102 mg chol. , 431 mg sodium , 15 g carb. , 2 g fiber , 6 g pro.

You're in for a messy, yet amazing weekend! Summer vacations are where memories are made. Make sure to toss some of these saucy BBQ dinners on the grill to fuel the fun.

INGREDIENTS
3 - 3 1/2 - pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
3 - tablespoons lemon juice
1 - tablespoon vegetable oil
1 - teaspoon salt
1/2 - teaspoon black pepper
1 - clove garlic, minced
1 - cup Balsamic Barbecue Sauce

DIRECTIONS
Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, stir together lemon juice, oil, salt, pepper, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.

Drain chicken, discarding marinade. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast halves, 180 degrees F for thighs and drumsticks), brushing with half of the Balsamic BBQ Sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken pieces on grill rack over burner that is off. Grill as above.)

To serve, pass the remaining Balsamic Barbecue Sauce with the chicken.
Balsamic BBQ Sauce

INGREDIENTS
1 - cup lager beer
1 - cup ketchup
1/2 - cup packed brown sugar
1/3 - cup white balsamic vinegar
6 - cloves garlic, minced
1 - tablespoon honey
1 - teaspoon ground cumin
1 - teaspoon Asian chile sauce (if desired)
1 - teaspoon chili powder
1/2 - teaspoon black pepper

DIRECTIONS
 In a medium saucepan combine beer, ketchup, brown sugar, vinegar, garlic, honey, cumin, Asian chile sauce (if desired), chili powder, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes to 1 hour or until mixture reaches desired consistency, stirring frequently. (Cover and chill any leftovers for up to 1 week. Before serving, warm sauce in saucepan.)
NUTRITION FACTS (All-American Chicken with Balsamic Barbecue Sauce)

Per serving: 630 kcal , 37 g fat (10 g sat. fat , 8 g polyunsaturated fat , 16 g monounsaturated fat ), 173 mg chol. , 900 mg sodium , 26 g carb. , 1 g fiber , 22 g sugar , 44 g pro.

Our favorite salad fixings paired with a 4th of July favorite? Yes, please! These Cobb-style hot dogs are grilled to perfection, then loaded with avocado, tomatoes, lettuce, bacon, and creamy buttermilk dressing. 

INGREDIENTS
4 - hot dogs
2 - tablespoons buttermilk
2 - tablespoons plain Greek yogurt
2 - teaspoons snipped fresh basil
1 - clove garlic, minced
4 - hot dog buns, split and toasted
1 - avocado, halved, pitted, peeled, and chopped
1 - cup cherry tomatoes, chopped
1 - cup shredded iceberg or romaine lettuce
2 - slices bacon, crisp-cooked, drained, and crumbled

DIRECTIONS
Cook hot dogs according to package directions. For dressing, in a small screw-top jar combine buttermilk, yogurt, basil, and garlic. Cover; shake until combined.

Top hot dogs in buns with avocado, tomatoes, lettuce, and bacon. Drizzle with dressing.

NUTRITION FACTS (Cobb-Style Hot Dogs)
Per serving: 357 kcal , 21 g fat (7 g sat. fat , 2 g polyunsaturated fat , 10 g monounsaturated fat ), 30 mg chol. , 745 mg sodium , 29 g carb. , 4 g fiber , 6 g sugar , 13 g pro.

Don't be intimidated by cooking salmon at home. This simple sheet pan meals makes it easy--and prepares a vegetable side dish at the same time!

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.

INGREDIENTS
CRUST:
3 - cups all-purpose flour
2 - tablespoons granulated sugar
1 1/2 - teaspoons salt
1 1/2 - cups cold unsalted butter, cut into 1/2-inch slices
1/2 - cup ice water
1- egg
2 - tablespoons water
1/3 - cup Swedish (pearl) sugar
RASPBERRY FILLING:
5 - 6 ounce packages fresh raspberries (about 8 cups)
2 - teaspoons finely shredded lemon peel
2 - tablespoons lemon juice
3/4 - cup granulated sugar
1/4 - cup ClearJel or cornstarch
Pinch salt

BLUEBERRY FILLING:
2 - 6 ounce packages fresh blueberries (about 2 cups)
1 - teaspoon finely shredded lemon peel
1 - tablespoon lemon juice
1/4 - cup granulated sugar
2 - tablespoons ClearJel or cornstarch
Pinch salt
DIRECTIONS

CRUST:
In a food processor combine the flour, granulated sugar and salt. Cover and pulse to distribute ingredients. Add butter; pulse until mixture resembles very coarse cornmeal with a few large butter chunks still visible. While pulsing, add the water slowly. Continue pulsing until the water is evenly distributed but don't allow the dough to form into a ball. Transfer dough to a sheet of plastic wrap and gently knead to incorporate any remaining dry bits. Divide dough into 2 uneven balls; one ball should contain two thirds of the pastry ( 21 ounces). Wrap each ball in plastic wrap. Chill dough portions for 30 minutes or until easy to handle.

Roll the large dough portion into a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan and trim edges even with sides of pan. Prick the bottom of the dough with a fork and chill until ready to assemble tart. Roll remaining dough portion into a 15x10-inch rectangle. Cut six 1/2-inch wide strips from the long side of the dough. Next, cut 4 more 1/2-inch wide strips that are 9 inches long. Cut as many 1-inch stars as you can with remaining dough, rerolling scraps as necessary. Place strips and stars on a parchment paper-lined large baking sheet. Brush with a mixture of egg and water. Generously sprinkle with Swedish sugar and gently press sugar into surface of dough. Chill while preparing fillings.

RASPBERRY FILLING:
Place raspberries in a large bowl; toss with lemon peel and juice. In a small bowl combine granulated sugar, ClearJel, and salt. Sprinkle sugar mixture over raspberries; toss to combine. Set aside.

BLUEBERRY FILLING:
Place blueberries in a large bowl; toss with lemon peel and juice. In a small bowl combine granulated sugar, ClearJel, and salt. Sprinkle sugar mixture over blueberries; toss to combine.

TO ASSEMBLE:
Preheat oven to 350 degrees F. With the long side of the dough-lined pan facing you, arrange blueberry filling in the upper left corner of the pan, covering about a 6x4-inch rectangle. Spoon the raspberry filling around the blueberries to fill the pan. Place the dough strips over the raspberries, trimming as necessary. Arrange the stars over the blueberries. Bake 1 1/4 hours or until the filling bubbles and the edges of the crust are golden brown. Serve warm or at room temperature.

NUTRITION FACTS (Berry Tart)
Per serving: 244 kcal , 12 g fat (7 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 38 mg chol. , 157 mg sodium , 32 g carb. , 3 g fiber , 15 g sugar , 3 g pro.

Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak, and skirt steak, ensures tenderness. To slice with ease, pop the steak in the freezer for about 20 minutes meals before slicing-it should be firm but not frozen. Hold a chief's knife at a 45-degree angle to the meat and thinly.

INGREDIENTS
3 - tablespoons chili-lime hot sauce
2 - teaspoons vegetable oil
1 - teaspoon dried marjoram, crushed
1 - green sweet peppers, cut into strips
1/2 - large red onion, sliced
1 - medium-size zucchini, halved lengthwise and sliced
8 - ounces boneless beef chuck eye steak, cut into very thin slices
1/8 - teaspoon black pepper
6 - 8-inch flour tortillas
2 - tablespoons snipped fresh cilantro
Sour cream, salsa and cilantro sprigs (optional)

DIRECTIONS
In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.

Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.

Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.

FROM THE TEST KITCHEN
To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.

NUTRITION FACTS (Fall Vegetable Fajitas)
Per serving: 254 kcal , 11 g fat (3 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 26 mg chol. , 598 mg sodium , 27 g carb. , 1 g fiber , 1 g sugar , 12 g pro.

INGREDIENTS
3 - pounds boneless pork shoulder
2 - tablespoons lard or vegetable oil
1/3 - cup chopped onion (1 small)
3 - cloves garlic, minced
2 - cups water
1 - teaspoon finely shredded orange peel
1/3 - cup orange juice
4 - sprigs fresh thyme
1 - teaspoon salt
1 - teaspoon dried Mexican oregano or regular oregano, crushed
1/2 - teaspoon crushed red pepper
2 - bay leaves

DIRECTIONS
Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard or oil over medium-high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of the meat to Dutch oven.

Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered, for 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl.

FROM THE TEST KITCHEN
CRISPY CARNITAS:

Prepare Carnitas as directed. In a nonstick skillet heat a small amount of oil over medium heat. Add Carnitas and spread in a single layer. (Be sure to keep meat in a single layer. If you want, cook meat in batches.) Cook for about 5 minutes or until meat starts to crisp, turning occasionally.

NUTRITION FACTS (Carnitas)
Per serving: 237 kcal , 16 g fat (6 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 72 mg chol. , 265 mg sodium , 1 g carb. , 4 g fiber , 1 g sugar , 20 g pro.

Churn a batch of ice cream that's way more delicious and decadent than the kind you buy in pints at the supermarket. Once you've mastered this easy homemade ice cream, try flavor variations with double chocolate, strawberry and balsamic vinegar, and caramelized bananas.

INGREDIENTS
1 - whole vanilla bean
1 3/4 - cups heavy cream
3/4 - cup milk
1/2 - cup sugar
1/4 - teaspoon kosher salt
5 - large egg yolks
2 - teaspoons pure vanilla extract

DIRECTIONS
In heavy saucepan stir together cream, milk, half the sugar, and the salt. With a small knife split the vanilla bean lengthwise and scrape seeds from bean. Add seeds and split bean to pan. Heat over medium-high heat. When mixture just begins to bubble around edges, remove from heat; cover. Let seeds and split bean soak for 30 minutes to infuse the liquid. Remove and discard vanilla bean.

Place egg yolks in a medium heatproof bowl and whisk just enough to break up yolks. Whisk in remaining sugar until smooth. (The sugar dilutes the eggs a bit and prevents them from scrambling when the hot cream is added.) Set aside. Uncover cream mixture and heat over medium-high heat until almost simmering. Reduce heat to medium.

Using a ladle, carefully scoop out about 1/2 cup of the hot cream; whisking constantly, pour into yolks. Repeat. (This step, known as tempering, gradually heats the yolks to reduce the risk of overcooking.) Stirring constantly with a wooden spoon, slowly pour yolk mixture into hot cream in saucepan. Continue to cook on medium, stirring constantly in a figure eight to cover entire bottom of pan. Pay close attention as the consistency can change quickly. Cook until mixture goes from the consistency of heavy cream to that of a thin puree, but no thicker. You'll notice the mixture thickening slightly and feel a little more resistance as you stir.

To test the readiness of the custard, remove the spoon from the saucepan and drag your finger across it. If the base coats the back of the spoon and the path made by your finger holds for a second or two, it's ready. Remove the pan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl.

Set the bowl in a larger bowl of ice water and stir frequently with a clean spatula until cool. Remove and cover with plastic wrap. Refrigerate for at least two hours until completely cold. Stir in vanilla extract just before churning and freezing the ice cream.

FROM THE TEST KITCHEN

CINNAMON AND SNICKERDOODLES:
Stir in crumbled cinnamon-sugar cookies and a hefty sprinkle of cinnamon. If you like, top with sauteed apples or a drizzle of caramel sauce.

LAVENDER AND HONEY:
Stir snipped fresh or dried lavender and honey into the finished ice cream. For a more intense flavor-before making the ice cream base, add 1/4 cup honey and 2 tablespoons dried lavender with the vanilla bean.

STRAWBERRY AND BALSAMIC VINEGAR:
Before stirring strawberries into the ice cream, chop and cook the berries with a little sugar to remove excess water. Cool, puree, then stir into ice cream with a few dashes of balsamic vinegar.

DOUBLE CHOCOLATE:
Before heating the cream, stir together 1/4 cup of Dutch process cocoa powder with half the sugar. Whisk in a little of the cream to make a paste. Then whisk in the remaining cream, the milk, and salt.

BLUEBERRY-LEMON ICE CREAM PIE
To create an ice cream pie in sundae form, start with a sweet blueberry sauce made by cooking the berries with sugar and a squeeze of lemon until thickened. Pour over the ice cream and finish with crumbled gingersnaps or graham crackers.

CITRUS OLIVE OIL AND SEA SALT
Drizzle ice cream with bergamot olive oil (a citrus fruit that gives Earl Grey tea its hint of orange flavor), Meyer lemon, or orange-flavored olive oil will add the same citrusy brightness. Top it all off with a dollop of whipped cream and crunchy coarse sea salt flakes.

CARAMELIZED BANANA SUNDAE
Create a sundae with warm cooked bananas. Start by melting butter and brown sugar in a skillet. Add a couple of split bananas; cook until caramelized. If desired, add a little rum and cook and stir a few minutes. Spoon over ice cream. Top with whipped cream and toasted chopped pecans.

Gremolata, an herb condiment made with chopped parsley, minced garlic, and lemon peel, is the base for this quick marinade. Be sure to adhere to the two to four hour marinating time. Leaving scallops in the acidic mixture too long will ruin their wonderfully soft, creamy texture.

INGREDIENTS
8 - fresh or frozen sea scallops (about 1 pound total)
1/4 - cup olive oil
2 - tablespoons snipped fresh mint
2 - tablespoons snipped fresh Italian (flat-leaf) parsley
2 - tablespoons balsamic vinegar
1 - tablespoon freshly grated Parmesan cheese
1 - teaspoon finely shredded lemon peel
1 - clove garlic, minced
1/2 - cup balsamic vinegar
2 - cups baby arugula

DIRECTIONS
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Place scallops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together oil, mint, parsley, the 2 tablespoons vinegar, the cheese, lemon peel, and garlic. Pour marinade over scallops. Seal bag; turn to coat scallops. Marinate in the refrigerator for 2 to 4 hours, turning bag once or twice.

Drain scallops, discarding marinade. Thread each scallop onto a 6-inch skewer.*
For a charcoal or gas grill, grill scallops on the greased rack of a covered grill directly over medium-hot heat for 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling time.

Meanwhile, in a small heavy saucepan bring the 1/2 cup vinegar to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until vinegar is reduced by half.

Serve scallops with arugula. Drizzle with the reduced vinegar.
FROM THE TEST KITCHEN
*
If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Icon: gluten free

Scallops tend to be low in mercury and sustainably harvested, making them a great seafood choice.

No https://sendameal.com/birthday is complete without a Classic Vanilla Cake delivered. Depending on the guest of honor's favorite flavors, you can layer it with vanilla sour cream frosting or chocolate cream cheese frosting.

INGREDIENTS
6 - eggs
3 - cups all-purpose flour
1 1/2 - teaspoons baking powder
3/4 - teaspoon baking soda
3/4 - cup butter, softened
2 2/3 - cups sugar
2 - teaspoons vanilla
2 - cups buttermilk
1 - recipe Vanilla Sour Cream Frosting or Chocolate Cream Cheese Frosting (recipes below)
3/4 - teaspoon salt

DIRECTIONS
Separate eggs. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Meanwhile, grease three 8x1-1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

Preheat oven to 350 degrees F. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Divide batter among prepared pans. (If you do not have three pans, refrigerate remaining batter until ready to use.)

Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on racks.
Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings.

FROM THE TEST KITCHEN
*TO MAKE SOUR MILK:
Pour 2 tablespoons lemon juice or vinegar into a 2-cup glass measure; add milk to equal 2 cups. Let stand 5 minutes.

**
If you do not have three cake pans, refrigerate 1/3 of the batter while the first two layers bake.

***
To avoid crumbs in your frosting, brush cake layers with a pastry brush. After stacking cake layers, spread the sides of the cake with a thin coat of frosting. Let stand several minutes before frosting cake.

It's so much easier than you think to make your own meals at home! Ready in less than an hour, these cute rolls are filled with shredded carrots, rice noodles, and a fresh chimichurri sauce—plus plenty of shrimp, of course.

INGREDIENTS
1 - recipe Chimichurri Sauce
4 - ounces cooked shrimp, peeled, deveined, and chopped
1 - cup shredded romaine lettuce
3/4 - cup packaged coarsely shredded carrots
1/2 - cup fresh cilantro leaves
1/2 - cup fresh mint leaves
2 - green onions, cut into thin bite-size strips
1 - ounce dried rice vermicelli noodles
10 - 8 inches rice papers
10 - sprigs fresh flat-leaf parsley
Soy sauce

DIRECTIONS
Prepare Chimichurri Sauce. In a medium bowl combine the sauce, shrimp, lettuce, carrots, cilantro, mint, and green onions. Let stand for 15 to 30 minutes to allow shrimp and vegetables to soften slightly and absorb flavors from the sauce, stirring occasionally.

Meanwhile, in a medium saucepan cook the vermicelli in lightly salted boiling water for 3 minutes or until just tender; drain. Rinse under cold water; drain well. Use kitchen shears to snip the noodles into small pieces; set aside.

To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water; transfer to a clean round dinner plate. Let stand for several seconds to soften. Place a parsley sprig in the center of the paper. Spoon about 1/4 cup of the shrimp mixture just below the center. Arrange some of the vermicelli noodles across mixture. Tightly roll up rice paper from the bottom, tucking in sides as you roll.
Repeat with the remaining rice papers, parsley sprigs, shrimp mixture, and noodles. Serve spring rolls with soy sauce for dipping.
FROM THE TEST KITCHEN

MAKE-AHEAD DIRECTIONS:
Prepare as directed. Layer spring rolls between damp paper towels in an airtight container. Store in the refrigerator for up to 4 hours.

VEGGIE SPRING ROLLS:
Prepare as above except omit shrimp and substitute 3/4 cup diced firm tofu.

Vegetarians, these steak dinners were made just for you! The next time you’re inspired to fire up the grill (or your oven), include one of these vegetable steaks. Even the meat-lovers in your life will be inspired to swap their normal steak for a cauliflower, broccoli, eggplant, or cabbage version. To make each of these entrees a little heartier, try serving with rice, quinoa, or another healthy grain.

INGREDIENTS
1 - 2 pound head cauliflower
1/4 - cup olive oil
1/2 - teaspoon salt
1/2 - teaspoon coarsely ground black pepper
1/4 - cup salted butter
1/4 - cup chopped hazelnuts
1 - tablespoon chopped fresh marjoram or oregano
1 - tablespoon lemon zest

DIRECTIONS
Remove outer leaves from cauliflower. Slice cauliflower, top to bottom, through the core; place cut sides down. Cut each half crosswise through the stem into 3/4-inch slices to create steaks. (You will get four to six steaks and some florets.) Lay the steaks and florets in a shallow baking pan. Brush both sides evenly with oil. Season with salt and black pepper.

Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Place half the cauliflower in the skillet; cook 4 to 5 minutes or until browned. Turn and cook the other side 4 to 5 minutes. Transfer to the baking pan; cover to keep warm. Repeat with remaining cauliflower.

Reduce heat to medium; let skillet cool down slightly (5 to 8 minutes). Add the butter and hazelnuts to the skillet. Stir 5 minutes or until the butter turns golden brown and hazelnuts are toasted. Remove skillet from heat.

 Return cauliflower to skillet. Spoon the butter mixture over the cauliflower. Top with marjoram and lemon zest.
NUTRITION FACTS (Cauliflower Steaks with Hazelnuts & Browned Butter)

Per serving: 296 kcal , 30 g fat (10 g sat. fat , 2 g polyunsaturated fat , 16 g monounsaturated fat ), 31 mg chol. , 366 mg sodium , 7 g carb. , 3 g fiber , 3 g sugar , 3 g pro.

Cherries and blackberries are a dream team of rich color and sweet-and-sour flavor. The juicy twosome pairs with orange peel for a fresh tasting cherry pie that's finished with a beautiful lattice crust.

INGREDIENTS
3/4 - cup granulated sugar
1/2 - cup packed brown sugar
6 - tablespoons cornstarch
1 - teaspoon finely shredded orange peel
4 - cups fresh or frozen* unsweetened tart red cherries, pitted
1 1/2 - cups blackberries
1 - recipe Pastry for Double-Crust Pie
Milk
Granulated sugar
1 - recipe Sweetened Whipped Cream or vanilla ice cream (optional)
DIRECTIONS

In a large bowl the sugars, cornstarch, and orange peel. Add cherries and blackberries; toss to coat. Let stand 15 minutes or until syrup forms, stirring occasionally.

Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate, easing the dough without stretching it. Trim pastry 1/2 inch beyond pie plate. Pour fruit mixture into pastry-lined pie plate.

For lattice top, roll the remaining dough into a 12-inch circle. Cut pastry into strips 3/4- to 1 1/2-inch wide. Weave strips over fruit mixture in a lattice pattern. Press ends of strips into bottom pastry rim. Fold pastry over ends of strips; crimp edge as desired. Brush pastry with milk; sprinkle with additional granulated sugar.

Place pie on a baking sheet; cover edges with foil. Bake for 30 minutes. Remove foil; bake for 25 to 35 minutes more or until filling is bubbly 2 inches from edge and pastry is golden. Cool on a wire rack. If desired, serve with Sweetened Whipped Cream

FROM THE TEST KITCHEN
*
If using frozen cherries, let mixture in Step 1 stand 45 minutes or until cherries are partially thawed. In Step 4, bake 45 minutes before removing foil.

DECORATIVE TOUCH
Adorn your pie with a sweet cherry touch. Stamp out circles for cherries using small biscuit cutters. Make a leaf with a small teardrop pastry cutter, or use a knife to cut the shape freehand.

Stay cool with crisp and refreshing cucumbers. We picked the ripest meals that feature this classic summer vegetable.

NGREDIENTS
4 - cups watermelon cut into 1-inch cubes
2 - cups cucumber, peeled, seeded, and cut into 1/2-inch crescents
2 - serrano chiles, thinly sliced*
2 - tablespoons extra-virgin olive oil
1 - tablespoon yuzu juice or fresh lime juice
1 - tablespoon balsamic vinegar
1 - teaspoon lime zest
Salt and pepper to taste
1/2 - cup crumbled feta cheese
1/2 - cup fresh mint leaves, torn

DIRECTIONS
On a large platter arrange watermelon cubes surrounded by a ring of cucumber slices with curved sides out. Place serrano chiles on cucumber.

In a small bowl mix the olive oil, yuzu juice, balsamic vinegar, lime zest, and salt and black pepper to taste with a fork.
Drizzle the dressing over mixture on platter. Top with feta and fresh mint just before serving.

FROM THE TEST KITCHEN
*CHILE TIP:
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

NUTRITION FACTS (Spicy Watermelon Salad)
Per serving: 116 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 11 mg chol. , 217 mg sodium , 11 g carb. , 1 g fiber , 8 g sugar , 3 g pro.

When nothing will satisfy but a hot, juicy burger—but you don’t want it overly greasy—try these lightened-up recipes. Each healthy burger idea is piled with fresh produce to add healthy nutrients. Even better, each fast and fresh burger dinner is ready in 45 minutes for hassle-free weeknight cooking.

INGREDIENTS
5 - Kaiser rolls or hamburger buns
1 - pound ground turkey
1 - egg, lightly beaten
3 - tablespoons honey mustard
1/4 - teaspoon black pepper
1/4 - teaspoon salt
1 - tablespoon olive or vegetable oil
1/3 - cup light mayonnaise
1 - medium tomato, sliced
1 - medium avocado, pitted, peeled, and sliced

DIRECTIONS
For bread crumbs, in blender or food processor coarsely process one roll. In large bowl combine turkey, egg, 1 cup of the crumbs, 1 tablespoon of the mustard, and the salt and pepper. Shape turkey mixture into four patties.

In extra-large nonstick skillet cook turkey patties in hot oil over medium heat for 12 minutes, turning once, or until no longer pink (165 degrees F).

3. For mustard sauce, in small bowl combine mayonnaise and remaining 2 tablespoons mustard. Spread some sauce on remaining four rolls. Layer turkey patty, tomato, avocado, a dollop of sauce, and roll top. Makes 4 servings.

NUTRITION FACTS (Turkey Burgers with Mustard Sauce)
Per serving: 610 kcal , 31 g fat (6 g sat. fat , 9 g polyunsaturated fat , 13 g monounsaturated fat ), 149 mg chol. , 778 mg sodium , 51 g carb. , 6 g fiber , 5 g sugar , 31 g pro.

INGREDIENTS
4 - slices whole wheat bread, toasted
Dijon-style mustard (optional)
1 - avocado, pitted, peeled, and mashed
8 - 12 - asparagus spears, steamed
1 - hard-cooked egg, sliced
Cracked black pepper and coarse sea salt
Olive oil

DIRECTIONS
Spread two bread slices with mustard, if using. Spread remaining two bread slices with mashed avocado. Top with asparagus spears and egg slices. Sprinkle with black pepper and salt and drizzle with olive oil. Top with mustard-coated bread.

FROM THE TEST KITCHEN
TO MAKE AHEAD

To get a jumpstart on this sandwich, hard-cook the eggs and steam the asparagus ahead of time. Cover and refrigerate asparagus up to 5 days and eggs up to 7 days.

NUTRITION FACTS (Avocado-Egg Breakfast Sandwich)
Per serving: 309 kcal , 17 g fat (3 g sat. fat , 3 g polyunsaturated fat , 10 g monounsaturated fat ), 93 mg chol. , 411 mg sodium , 30 g carb. , 9 g fiber , 4 g sugar , 12 g pro.

This fun and hearty pull-apart bread is prime game-day food.

INGREDIENTS
8 - ounces bulk Italian sausage
1/4 - cup finely chopped onion
3 1/4 - 3 3/4 - cups all-purpose flour
1 - package active dry yeast
2 - teaspoons dried Italian seasoning, crushed
1 - cup milk
1/3 - cup butter
1/4 - cup sugar
3/4 - teaspoon salt
1 - egg
1 1/2 - cups shredded fontina cheese (6 ounces)
1 1/2 - cups shredded mozzarella cheese (6 ounces)
1/2 - cup finely shredded Parmesan cheese (2 ounces)
1 - cup basil pesto

DIRECTIONS
In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.

In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350 degrees F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.

Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.

Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

INGREDIENTS
1 1/2 - pounds uncooked ground chicken
3 - tablespoons Buffalo wing sauce
1 - tablespoon vegetable oil
1 - tablespoon butter, melted
1/4 - cup light sour cream
2 - tablespoons mayonnaise
3 - tablespoons crumbled blue cheese
1 - tablespoon sliced green onion
4 - ciabatta buns or hamburger buns, split and toasted
4 - 1 ounces sliced cheddar cheese (optional)
Green leaf lettuce leaves
Sliced tomato

DIRECTIONS
In a bowl combine ground chicken and 2 Tbsp. of the Buffalo wing sauce; mix well. Shape mixture into four 3/4-inch-thick patties.
In a 12-inch nonstick skillet heat oil over medium heat. Cook patties in hot oil 12 to 15 minutes or until done (165 degrees F), turning once.
In a bowl combine melted butter and the remaining 1 Tbsp. Buffalo wing sauce. Brush butter mixture on both sides of patties.
Meanwhile, for blue cheese dressing, in a bowl stir together sour cream, mayonnaise, blue cheese, and green onion.
Serve patties in buns with cheddar cheese (if desired), lettuce, tomato, and blue cheese dressing.

NUTRITION FACTS (Buffalo Chicken Burgers)
Per serving: 492 kcal , 29 g fat (9 g sat. fat , 8 g polyunsaturated fat , 10 g monounsaturated fat ), 166 mg chol. , 1037 mg sodium , 24 g carb. , 5 g fiber , 3 g sugar , 34 g pro.

From https://sendameal.com/pasta to https://sendameal.com/soups to sandwiches, these uber-affordable lunches are perfect for meals on the go and will keep you satisfied until dinnertime. Even better news? You'll save about $8,000 a year by packing one of these each workday instead of snagging a $10 takeout sandwich or salad.

INGREDIENTS
1 - cup reduced-sodium chicken broth or water*
1/2 - cup steel-cut oats
2 - teaspoons toasted sesame oil
1 - cup assorted mushrooms, chopped or sliced
1 - teaspoon minced fresh ginger
2 - green onions, cut into 1- to 2-inch pieces
1 - teaspoon reduced-sodium soy sauce
Crushed red pepper
DIRECTIONS
In a small saucepan bring broth to boiling. Stir in oats. Reduce heat to medium-low. Cook, uncovered, 25 to 30 minutes or until oats are tender and mixture is thickened and creamy, stirring occasionally.

Meanwhile, in an 8-inch skillet, heat 1 tsp. of the oil over medium heat. Add the mushrooms and ginger. Cook and stir 3 to 4 minutes or until tender. Transfer to a bowl. Add remaining oil to skillet. Increase heat to medium-high. Add green onions. Cook 1 to 2 minutes or until charred. Remove from heat.

Stir mushrooms into oats. Top with soy sauce, green onions, and crushed red pepper.
FROM THE TEST KITCHEN

ITALIAN PORRIDGE:
Prepare oats as above and omit remaining ingredients. In a small saucepan melt 2 tablespoons butter over medium heat. Add 8 small sage leaves. Cook for 1 to 2 minutes or until butter is browned; set aside. Cook 4 ounces bulk pork sausage in a small skillet; drain fat. Stir in 1/2 cup reduced-sodium chicken broth and 1 tablespoon balsamic vinegar. Bring to boiling; add 4 fresh or dried figs, cut into wedges. Boil gently, uncovered, for 5 to 8 minutes or until most of the liquid is gone. Serve over oats topped with sage leaves and browned butter.

*
For a more creamy consistency, add up to 1 cup more broth or water.

NUTRITION FACTS (Ginger-Sesame Oats with Mushrooms and Charred Green Onions)
Per serving: 474 kcal , 15 g fat (2 g sat. fat , 4 g polyunsaturated fat , 4 g monounsaturated fat ), 0 mg chol. , 748 mg sodium , 65 g carb. , 12 g fiber , 4 g sugar , 21 g pro.

INGREDIENTS
2 - pounds rhubarb, cut into 1-inch pieces (6 cups)
5 - cups sugar
3/4 - cup water
1 - 21 ounce can blueberry pie filling
2 - 3 ounce packages raspberry-flavor gelatin

DIRECTIONS
In a 4- to 6-quart heavy pot, combin rhubarb, sugar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly.

Stir in blueberry pie filling. Return to boiling; boil for 6 minutes, stirring constantly. Stir in gelatin. Return to boiling; boil for 3 minutes, stirring constantly. Father's Day Good Gifts

Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for about 8 hours or until jam is set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

NUTRITION FACTS (Very-Berry Rhubarb Jam)
Per serving: 45 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 6 mg sodium , 11 g carb. , 0 g fiber , 11 g sugar , 0 g pro.

Fishing around for a few new catfish dinner? These fillet dinners are ready to swim their way straight to your table! Whether you're craving BBQ catfish or classic fish and chips, we have plenty of flaky, crispy, crunchy catfish recipes for you to try. Leave your baitbox at the door and get started serving the catch of the day for dinner!INGREDIENTS

1 - pound fresh or frozen skinless fish fillets, about 1/2 inch thick
1 1/4 -pounds medium potatoes (about 4)
Shortening or cooking oil for deep-fat frying
1 cup all-purpose flour
1 cup beer
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Coarse salt (optional)
Tartar Sauce(optional)
Malt vinegar or cider vinegar (optional)

DIRECTIONS
Thaw fish, if frozen; cut into 3x2-inch pieces. Rinse fish; pat dry with paper towels. Cover and refrigerate until needed.
For chips, cut the potatoes lengthwise into about 3/8-inch-wide wedges. Pat dry with paper towels. In a 3-quart saucepan or deep-fat fryer heat 2 inches of shortening or cooking oil to 375 degrees F. Fry potatoes, one-fourth at a time, for 4 to 6 minutes or until light brown. Remove potatoes and drain on paper towels. Sprinkle lightly with salt. Transfer potatoes to a wire rack on a baking sheet, arranging them in a single layer. Keep warm in a 300 degree F oven.

Meanwhile, for batter, in a medium mixing bowl combine flour, beer, eggs, baking powder, 1/2 teaspoon salt, and the pepper. Beat with a rotary beater or wire whisk until smooth. Dip fish into batter. Fry fish in the hot (375 degrees F) fat, one or two pieces at a time, until coating is golden brown and fish begins to flake when tested with a fork, turning once (about 3 to 4 minutes). Remove fish and drain on paper towels. Transfer fish to another baking sheet; keep warm in the 300 degree F oven while frying remaining fish. To serve, if desired, sprinkle coarse salt over fish and chips and serve with Tartar Sauce or vinegar.
Makes 4 servings

NUTRITION FACTS (Fish and Chips)
Per serving: 721 kcal , 40 g fat (10 g sat. fat , 10 g polyunsaturated fat , 13 g monounsaturated fat ), 208 mg chol. , 454 mg sodium , 52 g carb. , 3 g fiber , 1 g sugar , 31 g pro.

ingredients
White Chocolate Raspberry Cupcakes
2 3/4 cups unbleached all-purpose flour, sifted
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 ounces white chocolate, coarsely grated (1/2 cup) 
2 cups sugar
1 cup sour cream
1/2 cup canola oil
2 eggs
1 tablespoon vanilla
6 egg whites
1 1/4 cups frozen raspberries, partially thawed*
Raspberry Sauce
1 1/2 cups frozen raspberries
3 tablespoons sugar
Frosting
6 egg whites
2 1/4 cups sugar
Dash kosher salt
2 1/4 cups unsalted butter, room temperature
1 tablespoon vanilla
White chocolate curls
directions
For cupcakes: Preheat oven to 325 degrees . Line twenty-four 21/2-inch muffin cups with paper bake cups; set aside. Sift flour, baking powder and 1 teaspoon kosher salt into a medium bowl. Whisk in chocolate.
In a large bowl, beat 2 cups sugar, the sour cream, oil, whole eggs and 1 tablespoon vanilla with an electric mixer on medium speed for 2 minutes.
In another large bowl, beat six egg whites with clean beaters until very foamy, about 1 minute. Add to sour cream mixture and beat until combined. Add flour mixture and beat on low speed just until combined. Divide batter evenly among cups. Sprinkle a few partially thawed raspberries on each.
Bake 15 minutes. Rotate pans and bake 5 to 7 minutes longer or until a toothpick inserted in centers comes out clean. Cool in cups on wire racks for 5 minutes. Remove from cups; cool completely.
For sauce: In a small saucepan, bring the 11/2 cups frozen raspberries and 3 tablespoons sugar to a simmer over medium heat. Cook for 5 minutes; cool slightly. Transfer to a blender or food processor and puree for 1 minute. Strain through a fine-mesh sieve. Transfer to a resealable plastic bag; store in refrigerator.
For Swiss meringue buttercream: Set the metal bowl of a stand mixer over a saucepan containing an inch or so of water to create a double-boiler. In the bowl, combine remaining six egg whites, 21/4 cups sugar and a dash of salt. Cook, whisking constantly, until an instant-read thermometer registers 160 degrees , about 10 minutes. Attach bowl to mixer fitted with whisk. Beat until meringue is thick and glossy and the bottom of the bowl feels cool to the touch. (This can take up to 15 minutes.) Switch to paddle attachment. With mixer on low, add butter, 1 tablespoon at a time, until incorporated. The mixture may look curdled, but keep beating until smooth. If the mixture is too runny, refrigerate for about 15 minutes, then continue beating. Beat in the remaining 1 tablespoon vanilla.
Transfer frosting to a pastry bag fitted with a star tip and pipe swirls on cupcakes. Snip a tiny corner from the plastic bag and drizzle raspberry sauce over cupcakes. Garnish with white chocolate curls. Serve immediately.

INGREDIENTS
Nonstick cooking spray
8 - sheets (14x9 inches) frozen phyllo dough, thawed
3/4 - cup boiling water
2/3 - cup whole wheat couscous
2 - cups chopped cooked chicken breast
1 - cup chopped fresh spinach
1/2 - cup roasted red sweet pepper, drained and chopped
1/3 - cup crumbled reduced-fat feta cheese
1/4 - cup finely chopped, pitted kalamata olives
1/4 - cup bottled light Italian salad dressing
1 - recipe Tzatziki Sauce
lemon wedges (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. On a work surface, lightly coat one sheet of phyllo dough with cooking spray (keep remaining phyllo covered with plastic wrap to prevent it from drying out). Top with another sheet of phyllo and lightly coat with cooking spray. Repeat layering two more times, making a stack of four phyllo sheets. Repeat with remaining phyllo and additional cooking spray to make a second stack.

Cut each stack in half lengthwise; cut crosswise into thirds. Press rectangles into prepared muffin cups, pleating as necessary to fit. Bake 5 minutes or just until phyllo starts to brown.

Meanwhile, in a large bowl combine boiling water and couscous; cover and let stand 5 minutes. Fluff with a fork. Stir in the next six ingredients (through salad dressing).

Spoon chicken mixture into partially baked phyllo cups. Bake 5 to 7 minutes more or until heated through and phyllo is golden. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve with Tzatziki Sauce. If desired, serve with lemon wedges.

Tzatziki Sauce
INGREDIENTS
1 - cup plain low-fat Greek or regular yogurt
1/2 - cup finely chopped, seeded cucumber
2 - tablespoons snipped fresh mint
1/8 - teaspoon salt

DIRECTIONS
 In a medium bowl stir together yogurt, cucumber, mint, and salt.
NUTRITION FACTS (Chicken-Feta Phyllo Cups with Tzatziki Sauce)

Per serving: 288 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 46 mg chol. , 528 mg sodium , 31 g carb. , 2 g fiber , 3 g sugar , 24 g pro.

Today's take on steak is less saucy, more fresh. The sunny flavors of Mediterranean meal inspired this lemon-splashed grilled steak. Top your strips with creamy avocado and crumbly feta.

INGREDIENTS
2 - teaspoons smoked paprika
1 - teaspoon packed brown sugar
2 - tablespoons extra virgin olive oil
4 - top loin (strip) steaks, cut 1 inch thick (about 12 oz. each)
2 - lemons, halved
1 - avocado, seeded, peeled, and sliced
4 - ounces feta cheese, crumbled
Feta cheese wedges (optional)
Fresh oregano
1 - teaspoon finely shredded lemon peel

DIRECTIONS
For rub, stir together paprika, sugar, 1 tsp. salt, and 1/2 tsp. pepper. Coat steaks with 1 Tbsp. oil; rub mixture on both sides. Let stand at room temperature 30 minutes.

For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 4 to 5 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. Grill lemon halves, cut side down, directly over coals, 2 minutes. (For gas grill, preheat grill. Adjust heat for indirect cooking. Grill as above.)

Serve with lemons, avocado, and feta. Sprinkle oregano and lemon peel; drizzle remaining oil. Serves 8.
NUTRITION FACTS (Mediterranean Strip Steaks)

Per serving: 340 kcal , 18 g fat (6 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 97 mg chol. , 479 mg sodium , 5 g carb. , 2 g fiber , 2 g sugar , 40 g pro.

Beat the heat with these cool summer drinks. With refreshing summer meals with cocktails and mocktails as well as creative twists on classic lemonade and blended margaritas, we've chosen a collection of refreshing summer drinks for you to sip all season long.

INGREDIENTS
1 1/2 - cups fresh or frozen raspberries
1/2 - cup sugar
1/2 - cup water
pinch salt
2 - 3 - small scoops lemon or peach sorbet
Extra dry champagne, chilled
Raspberries and/or lemon slices (optional)

DIRECTIONS
In a small saucepan combine raspberries, sugar, water, and salt. Bring to boiling. Reduce heat and cook and stir until raspberries are soft and sugar has dissolved. Remove from heat and cool slightly.

Transfer raspberry mixture to a blender or food processor and blend until smooth. Strain into a pint-size jar; discard solids. Cool completely.
In a stemless wine glass, add sorbet. Drizzle with 2 tablespoons of raspberry syrup* and slowly top with chilled champagne. Garnish with additional raspberries and/or lemon slices, if desired.

FROM THE TEST KITCHEN
*Extra syrup can be stored in the refrigerator in an air tight container for up to 2 weeks.

NUTRITION FACTS (Champagne Float)
Per serving: 220 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 19 mg sodium , 34 g carb. , 2 g fiber , 27 g sugar , 1 g pro.

This rhubarb meal has dinner party written all over it. A succulent pork loin gets a simple rub of Dijon, rosemary, garlic, salt, and pepper, then is topped with an elegant sauce of orange-infused rhubarb. It's beautiful and delicious.

INGREDIENTS
1 - 2 pound boneless top pork loin roast, (single loin), trimmed of fat
1/4 - cup Dijon-style mustard
1 - tablespoon finely chopped fresh rosemary leaves
1 - 2 - tablespoons minced garlic
1/2 - teaspoon salt
1/4 - teaspoon pepper
3 - cups fresh or frozen sliced rhubarb (about 1 pound)
1/3 - cup orange juice
1 - tablespoon cider vinegar
1/3 - 1/2 - cup sugar

DIRECTIONS
Preheat oven to 325 degrees F. Use a sharp knife to score the top and bottom of roast in a diamond pattern, making cuts about 1/4 inch deep. Combine mustard, rosemary, garlic, salt, and pepper in a bowl. Rub the mustard mixture evenly onto all sides of meat. Insert a meat thermometer near the center of the roast. Place roast on a rack in a shallow pan.

Roast in the preheated oven for 1-1/4 to 1-3/4 hours or until the thermometer registers 155 degrees F. Remove roast to a platter, cover with foil, and let rest for 15 minutes.

Or, to grill pork, arrange coals for indirect grilling in a grill with a cover. Test for medium-low heat where the meat will cook. Place roast in a roasting pan on the grill rack. Cover; grill 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F, adding pre lit coals as necessary to maintain heat. Remove meat from grill. Cover with foil and let stand 15 minutes.

Meanwhile, for Rhubarb Sauce, stir rhubarb, orange juice, vinegar, and sugar in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until rhubarb is very tender. Serve warm.
To serve, slice the roast and serve with warm Rhubarb Sauce. Makes 8 to 10 servings.

FROM THE TEST KITCHEN
Cover and chill any leftovers for up to three days.

NUTRITION FACTS (Mustard-Rubbed Pork Loin with Rhubarb Sauce)
Per serving: 195 kcal , 8 g fat (3 g sat. fat , 364 mg sodium , 13 g carb. , 1 g fiber , 17 g pro.

Featuring a sweet, thick, molasses-base barbecue sauce, this rib dinner helped put Kansas City BBQ on the map. For the most luscious coat, brush the ribs with the homemade sauce as they smoke.

INGREDIENTS
4 - 5 - pounds pork loin back ribs
1 - tablespoon packed brown sugar
1 - tablespoon paprika
1 - teaspoon garlic powder
1 - teaspoon celery salt
1/2 - teaspoon dry mustard
1/2 - teaspoon black pepper
1/4 - teaspoon cayenne pepper
1/2 - cup medium finely chopped onion
2 - cloves garlic, minced
1 - tablespoon butter
1 - cup ketchup
1/4 - cup molasses
1/4 - cup cider vinegar
1/4 - cup water
2 - tablespoons brown sugar
1 - tablespoon chili powder
1 - tablespoon yellow mustard
1 - tablespoon Worcestershire sauce
1/2 - teaspoon salt
2 - cups hickory chips*

DIRECTIONS
Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper, and cayenne pepper. Sprinkle rub evenly over both sides of ribs; rub in with your fingers. Cover pan with foil.

Bake ribs for 2 to 2-1/2 hours or until very tender. Carefully drain off fat in roasting pan.

For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in ketchup, molasses, vinegar, the water, brown sugar, chili powder, yellow mustard, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer for 20 to 25 minutes or until desired consistency.

For a charcoal grill, sprinkle the wood chips over medium-hot coals. Grill ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until ribs are brown, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place ribs on grill rack over heat. Cover; grill as directed.) Serve ribs with remaining sauce.

FROM THE TEST KITCHEN
*TIP:
For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.

NUTRITION FACTS (Kansas City Ribs)
Per serving: 653 kcal , 42 g fat (17 g sat. fat , 4 g polyunsaturated fat , 20 g monounsaturated fat ), 153 mg chol. , 1122 mg sodium , 32 g carb. , 2 g fiber , 25 g sugar , 32 g pro.

Fresh apricots are sauteed alongside the pork chops in this easy 20-minute dinner. The healthy beans make it a complete meal.

INGREDIENTS
1 - tablespoon olive oil
4 - 1/2-inch-thick pork rib chops
Salt
ground black pepper
4 - apricots, pitted and cut in wedges
2 - tablespoons honey
3 - cloves garlic, sliced
1 - pound green beans, trimmed, if desired

DIRECTIONS
In an extra-large nonstick skillet heat the oil over medium-high heat; lower heat to medium. Lightly sprinkle chops with salt and pepper. Cook chops in hot oil for 5 minutes, turning once. Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center.

Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.

To serve, spoon cooking juices from skillet over pork, apricots, and beans. Makes 4 servings.

NUTRITION FACTS (Apricot Pork with Garlic Green Beans)
Per serving: 295 kcal , 14 g fat (4 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 57 mg chol. , 207 mg sodium , 20 g carb. , 4 g fiber , 13 g sugar , 22 g pro.

INGREDIENTS
1 - 2 pound boneless beef chuck roast
1 - tablespoon Cajun seasoning
1 - 10 ounce package frozen whole kernel corn
1 - large green sweet pepper, chopped
1 - medium onion, chopped
1 - teaspoon sugar
1/2 - teaspoon bottled hot pepper sauce
1/8 - teaspoon ground black pepper
1 - 14 1/2 ounce can diced tomatoes, undrained

DIRECTIONS
Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides of the meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2 to 4-1/2 quart slow cooker.

Place meat in the slow cooker. Add frozen corn, sweet pepper, onion, sugar, hot pepper sauce, and black pepper. Pour tomatoes over mixture in cooker.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables. Makes: 6 servings
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, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION FACTS (Cajun Pot Roast with Maque Choux)
Per serving: 255 kcal , 5 g fat (2 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 90 mg chol. , 311 mg sodium , 17 g carb. , 2 g fiber , 34 g pro.

Fill your home with the aroma of warm chocolate chip cookies fresh from the oven. Whether you prefer your chocolate chip cookies with chunks or chips, chewy or crispy, you'll find a cookie meal here that you're sure to love.

Ingredients
7 - ounces bittersweet chocolate, chopped
5 - ounces unsweetened chocolate, chopped
1/2 - cup butter
1/3 - cup all-purpose flour
1/4 - teaspoon baking powder
1 - cup granulated sugar
3/4 - cup packed brown sugar
4 - eggs
1/4 - cup finely chopped pecans, toasted
Chocolate Drizzle

Directions
In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, baking powder, and 1/4 teaspoon salt. Set aside.

In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands).

Preheat oven to 350F. Line cookie sheets with parchment paper or foil. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; let cool. Spoon Chocolate Drizzle over cookies. Makes 60 cookies.

From the Test Kitchen
*BIG TRIPLE CHOCOLATE COOKIES:
Prepare as directed, except drop 3-tablespoon mounds of dough per cookie 3 inches apart onto cookie sheets. Bake for 13 minutes. Makes about 18 cookies.

Toss spaghetti with panko bread crumb-coated white asparagus for a restaurant-quality vegetarian dinner.

INGREDIENTS
8 - ounces dried spaghetti
2 - tablespoons olive oil
2 - tablespoons butter
1 1/2 - bunches asparagus (12 oz.), washed, trimmed and cut into 2-inch pieces
6 - cloves garlic, minced
1/3 - cup hazelnuts or almonds, toasted and coarsely chopped*
1/3 - cup panko bread crumbs
1/3 - cup finely shredded Asiago or Parmesan cheese (1 oz.)
3 - tablespoons lemon juice
1/2 - teaspoon kosher salt
1/2 - teaspoon cracked green or black peppercorns
1 - tablespoon hazelnut oil (optional)
1 - tablespoon chopped Italian parsley

DIRECTIONS
Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid; set aside.
In a deep 12-inch skillet heat oil and butter over medium-high heat. Add asparagus; cook 5 minutes or until almost tender and beginning to blister, stirring occasionally. (Butter will turn golden brown.) Add garlic; cook 1 to 2 minutes, until garlic is golden and asparagus is blistered.

Meanwhile, heat a small skillet over medium heat. Add hazelnuts and panko. Cook 8 minutes or until golden, stirring occasionally. Remove from heat; transfer to a bowl. Stir in cheese.

Add spaghetti, lemon juice, peppercorns, and salt to skillet with asparagus; toss to combine. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with half the panko mixture; toss again. Top with remaining panko mixture. If desired, drizzle with hazelnut oil. Sprinkle with parsley. Makes 6 servings. *Tip: To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake 10 minutes or until golden, stirring once. Transfer to a kitchen towel. Rub to remove skins.

FROM THE TEST KITCHEN
*
To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake about 10 minutes or until slightly golden, stirring once. Place warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

NUTRITION FACTS (Spaghetti with Seared Asparagus)
Per serving: 305 kcal , 15 g fat (5 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 16 mg chol. , 254 mg sodium , 35 g carb. , 3 g fiber , 3 g sugar , 9 g pro.

INGREDIENTS
Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup yellow cornmeal
1 - 2 - teaspoons finely chopped fresh rosemary
2 - teaspoons lemon zest
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup plain low-fat yogurt
1/4 - cup packed brown sugar
1/4 - cup refrigerated or frozen egg product, thawed
3 - tablespoons olive oil
1/2 - cup powdered sugar
1 - tablespoon lemon juice

DIRECTIONS
Preheat oven to 325 degrees F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.

Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.

Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.

For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.
NUTRITION FACTS (Rosemary and Lemon Cornmeal Donuts)

Per serving: 181 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 1 mg chol. , 179 mg sodium , 30 g carb. , 1 g fiber , 16 g sugar , 4 g pro.

Get your fill of healthy fats with these five variations of stuffed avocados.

INGREDIENTS
1 - avocado
Toppings as desired (see directions)

DIRECTIONS

BREAKFAST
Halve avocado vertically, remove pit. Fill with 2 tablespoons scrambled eggs, 1 tablespoon crumbled bacon, 2 tablespoons shredded cheddar cheese and garnish with chives.

POKE SALAD
Halve avocado vertically, remove pit. Fill with 1/4 cup mild or spicy poke salad and garnish with black and/or white sesame seeds, toasted.

SOUTHWEST
Halve avocado vertically, remove pit. Fill with 2 tablespoons shredded, cooked chicken, 1 tablespoon canned black beans, drained and rinsed, 1 tablespoon finely chopped mango, 2 teaspoons finely chopped cilantro leaves. Serve with a squeeze of lime and sprinkle with chile-lime seasoning.

BLT
Halve avocado vertically, remove pit. Fill with 2 tablespoons crumbled bacon, 2 tablespoons finely shredded lettuce,4 grape or cherry tomatoes, quartered, and drizzle with mayonnaise.

SMOKED SALMON
Halve avocado vertically, remove pit. Fill with 1/4 cup cottage cheese, 1 ounce lox-style smoked salmon, 4 thin red onion wedges, and garnish with fresh dill. Sprinkle with salt and pepper to taste.

These chicken meals, vegetarian dishes, and popular curries are full of pleasing ingredients such as cardamom, coconut, lentils, and nuts. We'll show you how to make Indian food that's approachable and delicious.

INGREDIENTS
5 - cups reduced-sodium chicken broth or vegetable broth
3 - cups dry brown lentils, rinsed and drained
1 - 14 1/2 ounce can diced tomatoes, undrained
1 - cup finely chopped carrots
1/2 - cup chopped onion
2 - fresh serrano chile peppers, halved, seeded, and finely chopped*
1 - teaspoon salt
1 - teaspoon ground cumin
1 - teaspoon ground coriander
1/2 - teaspoon ground turmeric
1 - 14 ounce can unsweetened coconut milk
1 - 5 ounce pkg. fresh baby spinach
Salt and black pepper
Hot cooked basmati rice or brown rice
Orange wedges

DIRECTIONS
In a 5- to 6-quart slow cooker combine the first ten ingredients (through turmeric).
Cover and cook on low for 8 hours or on high for 4 hours. Stir in coconut milk and spinach. Season to taste with salt and pepper.
Serve immediately over hot cooked rice with orange wedges.

FROM THE TEST KITCHEN
*TIP

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

PRESSURE COOKER DIRECTIONS
In a 6-qt. electric or stove-top pressure cooker combine the first 10 ingredients (through turmeric). Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 15 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release remaining pressure. Open lid carefully. Stir in coconut milk and spinach. Season to taste with black pepper and additional salt. Serve over rice with orange wedges.

NUTRITION FACTS (Indian Spiced Lentils with Spinach)
Per serving: 496 kcal , 9 g fat (8 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 823 mg sodium , 81 g carb. , 10 g fiber , 7 g sugar , 23 g pro.

We all want the same thing: a delicious (and healthy!) inexpensive dinner. Try our recipes, each a healthy dinner idea full of nutrition without skimping on taste. Plus, at less than $3 per serving and under 500 calories, our cheap healthy meals are easy on the wallet and the waistline. These will make you feel good about feeding the family!

INGREDIENTS
1/2 - cup plain Greek yogurt
2 - tablespoons olive oil
1 - tablespoon grated peeled fresh turmeric*
1 - tablespoon grated peeled fresh ginger
1 - tablespoon lime juice
2 - cloves garlic, minced
1 - teaspoon coriander seeds, toasted and ground
1/2 - teaspoon kosher salt
4 - skinless, boneless chicken breast halves (1 1/2 lb.) or 1 1/2 lb. skinless, boneless chicken thighs
Cooked basmati rice
Lime wedges
Fresh snipped fresh cilantro

DIRECTIONS
For marinade, in a small bowl whisk together the first eight ingredients (through salt). Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.

Remove chicken from marinade; discard any marinade remaining in bag. Place chicken on a well-greased grill rack. Grill, covered, over medium heat 12 to 15 minutes or until done (165 degrees F for breasts, at least 170 degrees F for thighs), turning once. Serve chicken with rice and lime wedges. If desired, sprinkle with fresh cilantro.

FROM THE TEST KITCHEN
*TIP
To peel turmeric, use a vegetable scrubber to remove the tender peel.

NUTRITION FACTS (Turmeric-Ginger Marinated Chicken)
Per serving: 360 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 125 mg chol. , 205 mg sodium , 27 g carb. , 1 g fiber , 1 g sugar , 42 g pro.

Combine a couple handfuls of basil with the leaves from the carrots you’re roasting (yes, the part you’d normally toss!) for a no-waste side-dish recipe that makes vegetables a treat to eat. Mix any leftover pesto into scrambled eggs for a breakfast upgrade the next day.

INGREDIENTS
3 - bunches rainbow carrots with tops (about 2 pounds total with tops)
2 - cups loosely packed basil leaves
1/3 - cup grated Parmesan cheese
1/4 - cup toasted pine nuts
4 - cloves garlic, halved
1/4 - teaspoon kosher salt
1/3 - cup olive oil

DIRECTIONS
Preheat oven to 425 degrees F. Trim tops from carrots; thoroughly rinse and dry. Strip the leaves from the stems and measure 2 cups loosely packed leaves; discard stems. Place carrot tops in a food processor with the basil, cheese, pine nuts, garlic, and 1/4 teaspoon salt. With food processor running, drizzle in the 1/3 cup oil in a stream until pureed and smooth, scraping sides as needed; set aside.

Peel carrots. In a 15x10x1-inch baking pan toss carrots with 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Roast for 25 minutes or until tender. Top roasted carrots with pesto. Store any remaining pesto in an airtight container in the refrigerator up to 1 week.
NUTRITION FACTS (Roasted Carrots with Carrot-Top Pesto)

Per serving: 385 kcal , 33 g fat (5 g sat. fat , 6 g polyunsaturated fat , 20 g monounsaturated fat ), 6 mg chol. , 651 mg sodium , 20 g carb. , 6 g fiber , 8 g sugar , 6 g pro.

How do you make gooey banana bread better? Bake it with apple pie spice and fill it with cream cheese! Yep, we'd go bananas for a slice any day.

INGREDIENTS
5 - bananas (unpeeled)
1/2 - 8 ounce package cream cheese, softened
1 1/4 - cups sugar
1 - egg yolk
2 - cups all-purpose flour plus 1 tablespoon
1 - tablespoon milk
1 1/2 - teaspoons baking powder
1 1/2 - teaspoons apple pie spice
1/2 - teaspoon baking soda
1/4 - teaspoon salt
2 - eggs, lightly beaten
1/2 - cup vegetable oil

DIRECTIONS
Preheat oven to 350 degrees F. For roasted bananas, line a 15x10-inch baking pan with foil. Arrange bananas in the pan. Prick unpeeled bananas with a fork at 1-inch intervals. Bake 15 minutes. Cool bananas in baking pan. Using a small sharp knife, split the banana peels. Remove and lightly mash bananas. Measure 1 1/2 cups of the roasted bananas.

Meanwhile, in a medium bowl beat cream cheese and 1/4 cup of the sugar with a mixer on medium until combined. Beat in egg yolk, 1 tablespoon flour, and the milk; set aside. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan; set aside. In a large bowl combine remaining 2 cups flour, baking powder, apple pie spice, baking soda, and salt. Make a well in center of flour mixture; set aside.

In a medium bowl stir together the remaining 1 cup sugar, the 2 eggs, and the oil. Stir in roasted bananas. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon half of the batter into prepared pan. Top with cream cheese mixture, using the back of a spoon to spread evenly. Drop remaining batter in spoonfuls over cream cheese layer; spread gently.

Bake 55 to 60 minutes or until a toothpick comes out clean. If needed to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking. Cool in pan for 10 minutes. Remove loaf from pan; cool on wire rack. Wrap and refrigerate overnight before slicing.

NUTRITION FACTS (Ribboned Banana Bread)
Per serving: 251 kcal , 10 g fat (2 g sat. fat , 5 g polyunsaturated fat , 2 g monounsaturated fat ), 43 mg chol. , 158 mg sodium , 37 g carb. , 1 g fiber , 21 g sugar , 3 g pro.

Easily packable meals and snackable, these picnic meals are made for sharing with your friends and family. Start with a refreshing cocktail and one of our new takes on pasta salad as you unpack your basket. Later on, nibble on a piled-high sandwich, then finish with a seasonal fruit salad. Our picnic menu picks will blow away the basic deli sandwich!

INGREDIENTS
1 - recipe Spicy Buttermilk Dressing
1 - recipe Mini Corn Bread Muffins or Corn Bread Cubes (tip, page xxx)
1 - tablespoon ground cumin
2 - teaspoons garlic powder
2 - teaspoons chili powder
1 - teaspoon dry mustard
1/2 - teaspoon salt
1/2 - teaspoon black pepper
1 1/2 - 2 - pounds pork tenderloin, trimmed
10 - cups torn mixed salad greens
1 - 15 ounce can black-eyed peas, rinsed and drained
1 1/2 - cups halved grape or cherry tomatoes or chopped tomatoes
4 - hard-cooked eggs, quartered
6 - slices bacon, crisp-cooked, drained, and, if desired, crumbled

DIRECTIONS
Prepare Spicy Buttermilk Dressing; cover and chill. Prepare the Mini Corn Bread Muffins.

In a small bowl combine first six ingredients (through pepper). Sprinkle meat with spice mixture; rub in with your fingers.
Prepare grill for indirect heat using a drip pan. Place meat over drip pan. Grill, covered, over indirect medium heat 30 to 35 minutes or until a thermometer registers 145 degrees F. Remove meat from grill. Cover with foil and let stand 10 minutes.

Slice meat. On a large platter arrange meat slices and next six ingredients (through bacon). Serve with Spicy Buttermilk Dressing.

FROM THE TEST KITCHEN
TO MAKE AHEAD

Prepare Mini Corn Bread Muffins; cool. Store in an airtight container at room temperature up to 24 hours. Prepare meat as directed in Step 1. Arrange salad ingredients, except meat, as directed in Step 4. Prepare Spicy Buttermilk Dressing. Cover and chill meat, salad platter, and dressing separately up to 24 hours. To serve, grill meat as directed in Step 3; slice meat. Arrange meat and mini muffins on salad platter. Serve with dressing.

SHORTCUT
Instead of preparing Spicy Buttermilk Dressing, use 1 cup bottled ranch salad dressing mixed with 1 tsp. purchased barbecue seasoning. Instead of making the spice mixture, substitute 2 Tbsp. purchased barbecue seasoning.

CORN BREAD CUBES:
Preheat oven to 400 degrees F. Lightly grease an 8-inch square baking pan. Prepare batter for Mini Corn Bread Muffins as directed, except spread in prepared baking pan. Bake 20 to 25 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Cut corn bread into cubes.

Spicy Buttermilk Dressing
INGREDIENTS
1/2 - cup mayonnaise
1/2 - cup buttermilk
1 - tablespoon chopped green onion
1 - teaspoon chili powder
1 - teaspoon honey
1 - clove garlic, minced
1/4 - teaspoon salt
1/8 - teaspoon cayenne pepper

DIRECTIONS
 In a medium bowl whisk together mayonnaise, buttermilk, green onion, chili powder, honey, garlic, salt, and cayenne pepper.
Mini Corn Bread Muffins

INGREDIENTS
1 - 8 1/2 ounce package corn muffin mix
1/3 - cup milk
1 - egg
1/2 - cup frozen whole kernel corn, thawed
1/2 - cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)

DIRECTIONS
 Preheat oven to 400 degrees F. Lightly grease twenty-four 1 3/4-inch muffin cups; set aside. In a medium bowl combine muffin mix, milk, and egg. Stir in corn and cheese. Spoon mixture into the prepared muffin cups, filling each about two-thirds full. Bake for 12 to 14 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely on wire rack.

NUTRITION FACTS (Southern Pork Tenderloin Salad)
Per serving: 492 kcal , 24 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 189 mg chol. , 964 mg sodium , 38 g carb. , 4 g fiber , 6 g sugar , 32 g pro.

Shrimp and pasta are one of the easiest dinner combinations. It's fast, fresh, and stylish! Your family will think you spent hours cooking while they indulge in this flavorful dish.

INGREDIENTS
3/4 - pound Bucatini or other fat spaghetti noodle
2 - tablespoons extra-virgin olive oil
2 - tablespoon cloves garlic, minced
2 - pints red and/or yellow cherry tomatoes, halved
3/4 - pound wild Patagonia or Gulf shrimp, peeled and deveined
Generous pinch pinch crushed red pepper
6 - ounces aged feta cheese, broken in pieces
1 - handful basil, thinly sliced (about 1 cup sliced)
Extra-virgin olive oil (optional)
Aged feta cheese (optional)

DIRECTIONS
Bring a large pot of generously salted water to boiling. Add bucatini and cook until al dente, about 9 minutes. Drain, reserving 1/3 cup of the pasta cooking liquid to use for the sauce.

Meanwhile, in a large skillet heat oil over medium-high heat. Add the garlic and tomatoes. Cook, stirring occasionally, until tomatoes soften and the juices begin to bubble, about 3 minutes. If the cherry tomatoes give out very little juice, add 1 tablespoon of water and a splash (about 1/2 teaspoon) of red wine vinegar for acidity. Add the shrimp and a large pinch of crushed red pepper then toss just until the shrimp are cooked through, about 2 minutes.

Add the pasta along with reserved pasta cooking liquid. Toss together over low heat. Remove from the heat. Stir in the feta and basil; toss with tongs, adding up to 1 Tbsp. more oil and additional feta to taste. Divide between four bowls. Serve warm. Makes 4 servings.
NUTRITION FACTS (Bucatini with Shrimp and Spicy Cherry Tomato Pan Sauce)

Per serving: 585 kcal , 18 g fat (8 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 145 mg chol. , 971 mg sodium , 74 g carb. , 5 g fiber , 9 g sugar , 31 g pro.

Nothing is too pretty to eat. Otherwise we'd have to bypass these delicate edible flower on Mother's Day —and what's the fun in that? Check out these gorgeous ideas for incorporating edible flowers into your favorite foods like cupcakes, tea sandwiches, cookies, and jams.

INGREDIENTS
3 - cups water or club soda
1 - cup marigolds or roses*

DIRECTIONS
Combine water or club soda and flowers in a small pitcher or 1-quart jar. Cover and chill water up to 2 days or club soda up to 3 hours.
FROM THE TEST KITCHEN

*
Use flowers that are not treated with pesticides.

MARIGOLD-INFUSED VODKA OR GIN:
Prepare as above, except substitute 1 bottle vodka or gin for the water and use only marigolds. Let stand, covered, at room temperature up to 2 days. Strain the vodka or gin before serving, discarding marigolds.

MARIGOLD VODKA OR GIN COCKTAIL:
For each drink, combine equal parts Marigold-Infused Vodka or Gin and Lillet. Serve over ice and add a splash of chilled club soda. Garnish with small marigolds, if desired.

Make it a true fiesta with these delicious Cinco de Mayo meals. We're sharing party-ready recipes for Mexican https://sendameal.com/appetizers, desserts, and margs.

INGREDIENTS
1 - recipe Mexican Rice Filling or four 8.8-oz. pouches cooked Spanish-style rice, heated according to package directions
3 - cups chopped cooked chicken
1 1/4 - cups tomatillo salsa (salsa verde)
2 - cups shredded Monterey Jack cheese (8 ounces)
2 - teaspoons ground cumin
4 - cloves garlic, minced
2 - 15 ounce cans black beans
1 - tablespoon vegetable oil
1 - cup chopped onion
1 - tablespoon chili powder
6 - 6-inch white flour tortillas
6 - purple corn tortillas* (such as La Tortilla Factory 5 degrees /5 degrees corn-and-flour tortillas
1 - tablespoon butter
1 - tablespoon all-purpose flour
1 - cup whole milk
Spiralized vegetables, such as beets or carrots (optional)
Cilantro leaves (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Grease a 4-qt. rectangular baking dish; spread Mexican Rice in bottom; set aside.
For chicken filling: In a large bowl combine chicken, 1 cup salsa, 1 cup cheese, 1 tsp. cumin, and half the garlic; set aside.
For black bean filling: Drain and rinse one can of beans. Mash second can of beans with liquid. In a large skillet heat oil over medium heat. Add onion and remaining garlic; cook and stir until tender, about 5 minutes. Stir in remaining 1 tsp. cumin and the chili powder. Cook, stirring, 1 minute more. Stir in all the beans.

Spoon about 1/2 cup of the chicken filling onto each of the white flour tortillas; roll up. Place filled tortillas, seam sides down, on one side of prepared baking dish. Repeat with bean filling and the purple corn tortillas.

For cheese sauce: In a small saucepan melt butter over medium heat. Stir in flour until combined; whisk in milk to combine. Cook and stir until thickened and bubbly, about 5 minutes. Whisk in remaining 1 cup cheese until smooth. Stir in remaining 1/4 cup salsa. Pour over enchiladas.

Bake, covered, 30 minutes. Uncover; bake 30 minutes more or until fillings are heated through (165 degrees F). Top with spiralized vegetables and cilantro, if desired. Makes 12 servings.

MEXICAN RICE
 In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir 3 minutes. Stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

TIP
To make corn tortillas easier to roll, wrap in damp paper towels and microwave 10 seconds or until warm and pliable.
MAKE AHEAD

Both fillings may be chilled up to 24 hours. The Mexican Rice may be chilled up to 2 days.
FROM THE TEST KITCHEN

MEXICAN RICE FILLING:
In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir for 3 minutes. Carefully stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

*
To make tortillas easier to roll, wrap one tortilla in damp paper towels and microwave on high for about 10 seconds or until warm and pliable, repeat with remaining tortillas.

Make the chicken and bean fillings ahead and store in the refrigerator for up to 24 hours.

Make the Mexican Rice Filling ahead and store in the refrigerator for up to 2 days.

2-QUART BAKING DISH
Prepare as directed except divide the rice between two 2-quart baking dishes. Place the chicken enchiladas in one dish and the bean enchiladas in the second dish. Divide the cheese sauce between the two dishes. Cover each dish with foil. Bake for 30 minutes. Uncover and bake 30 to 35 minutes more or until enchilada fillings are heated through (165 degrees F).

NUTRITION FACTS (Enchilada Casserole )
Per serving: 442 kcal , 16 g fat (7 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 58 mg chol. , 971 mg sodium , 47 g carb. , 5 g fiber , 4 g sugar , 25 g pro.

Incorporate your favorite brew into these dinners with beer. The rich taste of beer intensifies during cooking and can be used as a braising liquid, marinade, glaze, batter, or to enhance the flavor of soups and stews. Cooking with beer is the perfect way to celebrate St. Patrick's Day, National Drink Beer Day, National Beer Lovers Day, National Beer Day, or any day you have beer in the house.

INGREDIENTS
1 - 3 1/2 pound beef brisket (flat half), fat trimmed to 1/4-inch thickness
1/2 - teaspoon salt
1/2 - teaspoon black pepper
1 - tablespoon vegetable oil
1 - 12 ounce bottle wheat beer
1 - medium onion, sliced
4 - cloves garlic, smashed and peeled
1/4 - cup Dijon-style mustard
1 - tablespoon hoisin sauce
1/4 - teaspoon ground cloves
1 - 1 pound loaf rectangular ciabatta bread, split, toasted, and cut into 3-inch pieces
2 - medium carrots, peeled and cut into ribbons*
Napa cabbage
Fresh parsley (optional)

DIRECTIONS
SLOW COOKER:

Season brisket with salt and black pepper. In a very large skillet brown meat, half at a time, in hot oil over medium-high heat (or use slow cooker browning function).

Place beer, onion, and garlic in 6-qt. slow cooker; top with brisket. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.

Remove meat to a platter or tray. Cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with a double layer of 100% cotton cheesecloth. Season to taste with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.

PRESSURE COOKER:

Season brisket with salt and black pepper. For 6-qt. electric pressure cooker, use the saute setting to brown meat, half at a time, in hot oil; for stove-top cooker, brown meat, half at a time, in hot oil in the cooker. Remove beef; drain off fat.

Place beer, onion, and garlic in cooker. Stir to scrape up any browned bits from bottom of pan. In a bowl whisk mustard, hoisin, and cloves. Spread over top of brisket. Place brisket in cooker on top of onion mixture. Lock lid in place.

Set electric cooker on high pressure to cook 1 1/2 hours. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 1 1/2 hours. Remove from heat. Quickly release the pressure according to manufacturer's directions. Open lid carefully.

Remove meat to platter; cover to keep warm. Skim fat from cooking liquid. Strain through a fine-mesh sieve lined with double layer of 100% cotton cheesecloth. Season with additional salt and black pepper. To serve, slice beef across the grain. Top bread with beef, carrots, and cabbage. If desired, garnish with parsley. Serve with cooking liquid.

FROM THE TEST KITCHEN
*
Use a vegetable peeler to slice carrots into thin ribbons.

NUTRITION FACTS (Beer-Soaked Brisket Sandwiches )
Per serving: 427 kcal , 17 g fat (6 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 106 mg chol. , 559 mg sodium , 28 g carb. , 2 g fiber , 3 g sugar , 37 g pro.

Bittersweet dark chocolate is a king among chocolate lovers. Take the rich treat one step further and include it in your next chocolate dessert. From quick and simple to elegant and showstopping, these dark chocolate dessert gifts are right for any night.

INGREDIENTS
Nonstick cooking spray
1/2 - cup butter
2 - eggs
1 2/3 - cups all-purpose flour
1/2 - cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
1 - teaspoon baking soda
1/2- teaspoon baking powder
1/2 - teaspoon salt
2/3 - cup granulated sugar
2/3 - cup packed brown sugar
1 1/2 - teaspoons vanilla
1 - cup buttermilk or sour milk*
2 - cups raspberries
Chocolate Truffle Icing
Raspberries

DIRECTIONS
Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick cooking spray; set aside.

In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.

Divide half of the batter among the prepared muffin cups. Divide the 2 cups raspberries among muffin cups, adding 3 or 4 berries to the center of each cup. Spoon the remaining batter over berries in muffin cups.

Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Prepare Chocolate Truffle Icing. To glaze cupcakes, invert one cake at a time onto a slotted spoon. Hold the cake over the bowl of icing and spoon icing over cake, allowing excess to drip down side. Place glazed cakes on a wire rack set on a parchment-lined baking sheet. Chill about 20 minutes or until icing is set. If desired, garnish cakes with additional raspberries. Makes 24 cupcakes.

FROM THE TEST KITCHEN
*TEST KITCHEN TIP:
To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Chocolate Truffle Icing
INGREDIENTS
1 - cup whipping cream
2 - tablespoons light-color corn syrup
1 1/3 - cups semisweet chocolate pieces
3/4 - teaspoon vanilla

DIRECTIONS
 In a medium heavy saucepan combine whipping cream and corn syrup. Cook and stir over medium-low heat just until mixture is simmering. Remove from heat. Stir in chocolate pieces and vanilla; whisk until chocolate is melted. Transfer to a large bowl. Cover and chill about 20 minutes or until icing reaches a thick, pourable consistency, stirring occasionally.

For guaranteed great taste, try this simple pie. It's a delicious dessert that is quick and easy to prepare.

INGREDIENTS
1 - recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 - 8 ounce carton dairy sour cream
3/4 - cup sugar
3 - tablespoons all-purpose flour
1/8 - teaspoon salt
3 - cups fresh blackberries or 1 (16-oz.) pkg. frozen blackberries)

DIRECTIONS
Preheat oven to 450 degrees F. Let frozen berries stand at room temperature for 15 minutes. Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees F.

In bowl combine sour cream, sugar, flour, and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set. Cool on wire rack for 2 hours. Serve or cover and refrigerate. Makes 8 servings.

Pastry for a Single-Crust Pie

INGREDIENTS
1 1/2 - cups all-purpose flour
1/2 - teaspoon salt
1/4 - cup shortening
1/4 - cup butter, cut up, or shortening
1/4 - 1/3 - cup cold water

DIRECTIONS
 In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
 Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

 On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

 Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
 Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

NUTRITION FACTS (Blackberry Swirl Pie)
Per serving: 311 kcal , 14 g fat (6 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 12 mg chol. , 125 mg sodium , 42 g carb. , 3 g fiber , 22 g sugar , 4 g pro.

NUTRITION FACTS (Pastry for a Single-Crust Pie)
Per serving: 191 kcal , 12 g fat ( 5 g sat. fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 15 mg chol., 187 mg sodium, 18 g carb., 1 g fiber, 0 g sugar, 2 g pro.

Enjoy a fancy dinner and an evening watching your favorite shows. There's no need to go out and spend a fortune at a steakhouse this weekend. Simply add your favorite spice, rub, or sauce, and toss it on the grill!

INGREDIENTS
1 - 1 1/2 - pounds lean boneless beef top sirloin steak, 1 inch thick
2 - tablespoons snipped fresh marjoram or oregano or 2 teaspoon dried marjoram or oregano, crushed
1 - tablespoon chili powder
2 - teaspoons garlic powder
1/4 - teaspoon salt
1/4 - teaspoon cayenne pepper
1 - tablespoon olive oil or vegetable oil
12 - 6 inches corn or flour tortillas
2 - tomatoes, chopped
1 - small onion, chopped
4 - 6 - radishes with tops, sliced
1/2 - cup snipped fresh cilantro
8 - 10 - ounces queso fresco cheese, crumbled or Monterey Jack cheese, shredded
Lime wedges (optional)

DIRECTIONS
Trim fat from beef; place in shallow dish. In bowl combine marjoram, chili powder, garlic powder, salt, cayenne pepper, and oil; spread on both sides of beef. Cover. Refrigerate 2 to 4 hours.

For charcoal grill, cook steaks on rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium-rare (145 degrees F) or 18 to 22 minutes for medium (160 degrees F). (For gas grill, preheat. Reduce heat to medium. Cook steak on grill rack over heat. Cover; grill as above.)

While beef is cooking, wrap tortillas in foil. Place on grill during last 10 minutes of grilling, turning occasionally.
Cut beef crosswise in slices or chunks. On each tortilla layer beef, tomatoes, chopped onion, radishes, and cilantro. Add crumbled cheese. Serve immediately with limes. Makes 12 tacos.

NUTRITION FACTS (Steak and Herb Tacos)
Per serving: 189 kcal , 8 g fat (2 g sat. fat , 18 mg chol. , 115 mg sodium , 16 g carb. , 2 g fiber , 14 g pro.

This piping hot, flaky easy food can be ready in less than 30 minutes. Store the homemade baking powder in a sealed container for the next time you're in the mood for quick bread

INGREDIENTS
5 - cups sifted unbleached all-purpose flour (measured after sifting)
1 - tablespoon plus 1 1/2 tsp. Scott's Homemade Baking Powder (recipe follows)
1 - tablespoon kosher salt
1/2 - cup plus 2 Tbsp. packed lard or butter, chilled
2 - cups chilled buttermilk
3 - tablespoons unsalted butter, melted

DIRECTIONS
Heat oven to 500 degrees F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about 3/4 inch.

Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)

Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to a 3/4-inch thickness.

Using a dinner fork dipped in flour, pierce dough completely through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy baking sheet. Add dough pieces, as-is, to baking sheet.

Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot.
Homemade Baking Powder

INGREDIENTS
1/4 - cup cream of tartar
2 - tablespoons baking soda

DIRECTIONS
 In a small bowl combine cream of tartar and baking soda. Sift together 3 times. Transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks.

NUTRITION FACTS (Classic Buttermilk Biscuits)
Per serving: 231 kcal , 12 g fat (3 g sat. fat , 8 mg chol. , 200 mg sodium , 26 g carb. , 2 g fiber , 6 g pro.

Never stress about what to bring to a family gathering again. These make-ahead meals, toss-together casseroles, and colorful seasonal salads are all packable and snackable. So this year, bring something different to the table!

INGREDIENTS
Nonstick cooking spray
30 - saltine crackers, crushed (about 1 cup)
2 - tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
2 - cups fat-free milk
3/4 - cup refrigerated or frozen egg product, thawed
2 - tablespoons butter, melted
4 - cups frozen whole kernel corn
Snipped fresh parsley (optional)

DIRECTIONS
Preheat oven to 325 degrees F. Generously coat a 2-quart rectangular baking dish with cooking spray.
In a large bowl combine crushed crackers, sugar, salt, and pepper. Stir in milk, egg, and melted butter. Stir in frozen corn.
Pour corn mixture into the prepared baking dish. Bake for 1 to 1 1/4 hours or until a knife inserted near the center comes out clean. If desired, sprinkle with parsley.

FROM THE TEST KITCHEN
*SUGAR SUBSTITUTES:

PER SERVING WITH SUBSTITUTE: same as above, except 112 calories, 19 g carbohydrate, 4 g sugar. Exchanges: 0 other carb. Carb choices: 1.

NUTRITION FACTS (Lightened-Up Traditional Corn Casserole)
Per serving: 119 kcal , 3 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 233 mg sodium , 21 g carb. , 1 g fiber , 6 g sugar , 5 g pro.

Whether you like it paired with soup or all on its own, a grilled cheese sandwich is delicious any way you choose to indulge. Loaded with veggies, meat, or fruit, our easy sandwich recipes put flavorful spins on the classic grilled cheese.

INGREDIENTS
1 - 12 ounce jar roasted red sweet peppers, drained
2 - 14 1/2 ounce can no-salt-added diced tomatoes
1 1/2 - cups reduced sodium chicken broth
2 - tablespoons olive oil
1 - tablespoon snipped fresh tarragon
1 - teaspoon celery seed
1 - teaspoon bottled minced garlic
1/2 - teaspoon sugar
8 - slices bread
1/4 - cup light mayonnaise
24 - thin slices pepperoni
4 - 1 ounces slices Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers
1/2 - cup coarsely chopped cucumber
Crushed red pepper and/or olive oil

DIRECTIONS
In a food processor combine peppers, tomatoes, broth, olive oil, tarragon, celery seed, garlic, and sugar. over and process half at a time if necessary, to desired consistency. Season to taste with salt and pepper; set aside.

For Pepperoni Cheese Toast, brush one side of each bread slice with mayonnaise. Layer pepperoni and cheese on the unbrushed sides of 4 slices. Top with remaining bread slices, mayonnaise side up. On a large griddle or skillet toast sandwiches over medium heat until cheese is melted and bread is golden, turning once, about 3 to 5 minutes.

Divide soup among bowls; top with cucumber. Sprinkle with crushed red pepper and olive oil, if desired. Serve with Pepperoni Cheese Toasts.

FROM THE TEST KITCHEN
*TIP:
If you don't have a large griddle, do sandwiches two at at time in a very large skillet.

NUTRITION FACTS (Roasted Red Pepper Gazpacho with Pepperoni Cheese Toast)
Per serving: 478 kcal , 26 g fat (9 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 39 mg chol. , 1022 mg sodium , 44 g carb. , 6 g fiber , 11 g sugar , 18 g pro.

Because this crumble dessert calls on frozen and dried berries, you can bring it to your table any time of year. Use a little Kashi cereal along with the more traditional crumble topping ingredients to help keep fat and calories in check. 

INGREDIENTS
2 - 12 ounce bag frozen mixed berries
1/2 - cup dried cranberries
1/3 - cup cranberry juice cocktail
1/4 - cup quick cooking tapioca
1/2 - teaspoon cinnamon
1 - cup sugar
FOR CRUMBLE TOPPING:
1 - cup baking mix
3/4 - cup Kashi cereal
1 - cup almond biscotti (about 5 biscotti cookies), crushed
2 - tablespoons butter, melted

DIRECTIONS
In a 4- or 5-quart slow cooker stir together mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar.
Cover and cook on high setting 2 to 4 hours or until fruit is tender.

FOR CRUMBLE TOPPING:
Preheat oven to 350 F. Line a baking sheet with aluminum foil and set aside.

In a medium bowl, combine all crumble top ingredients. Spread out on prepared baking sheet and bake for 12 to 18 minutes or until crisp and golden.

To serve, sprinkle crumble topping over warm berry mixture. Makes 8 servings.

NUTRITION FACTS (Mixed Berry Crumble)

For this prepared meal, stuff Korean barbecue-sauced chicken and kimchi inside warm corn tortillas. You'll be hard-pressed to find takeout tacos with this much spice!

INGREDIENTS
3 - tablespoons reduced-sodium soy sauce
1 - tablespoon lime juice
2 - teaspoons packed brown sugar
1 1/2 - teaspoons grated fresh ginger
2 - cloves garlic, minced
1 - teaspoon cornstarch
1 - teaspoon Asian chili-garlic sauce
1 - tablespoon vegetable oil
1 1/2 - pounds skinless, boneless chicken breast halves, cut into bite-size strips
1 1/4 - cups kimchi
8 - 5 inches white corn tortillas, heated according to package directions
1/3 - cup snipped fresh cilantro
Korean barbecue sauce (optional)

DIRECTIONS
In a small bowl combine soy sauce, lime juice, brown sugar, ginger, garlic, cornstarch, and chili-garlic sauce; set aside.
In a large skillet heat oil over medium heat. Add chicken; cook and stir for 8 to 10 minutes or until no longer pink. Stir soy mixture; add to chicken in skillet. Cook and stir until thickened and bubbly.

Divide chicken mixture and kimchi among warm tortillas. Top with cilantro and, if desired, serve with Korean barbecue sauce.
NUTRITION FACTS (Korean Chicken Tacos)

Mediterranean fare focuses on fresh, natural, and incredibly indulgent ingredients, such as herbs, olives, lamb, and yogurt. Once you've tried it, you'll crave these healthy food combinations for every meal!

INGREDIENTS
Nonstick cooking spray
8 - thin slices deli-style cooked ham
1/4 - cup shredded Italian cheese blend or mozzarella cheese (1 ounce)
8 - eggs
Ground black pepper
8 - teaspoons basil pesto (optional)
8 - cherry tomatoes or grape tomatoes, halved

DIRECTIONS
Preheat oven to 350 degrees F. Coat eight 2 1/2-inch muffin cups with cooking spray. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.

Break an egg into a measuring cup and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. If desired, spoon 1 teaspoon of the pesto onto each egg. Top with tomato halves.

Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.

NUTRITION FACTS (Breakfast Ham and Egg Cups)
Per serving: 145 kcal , 10 g fat (3 g sat. fat , 202 mg chol. , 413 mg sodium , 2 g carb. , 1 g fiber , 1 g sugar , 11 g pro.

Start your day right and perhaps, make up for earlier this week with hearty whole grains, fresh seasonal fruit, and nutritious veggies. Each meal takes less than 30 minute meals and will provide you with enough energy to power through your day.

INGREDIENTS
8 - eggs
1/4- teaspoon salt
1/4 - teaspoon crushed red pepper
1 - tablespoon olive oil
1 - small zucchini, thinly sliced lengthwise
1/2 - cup yellow or red cherry tomatoes, halved
2 - ounces bite-size fresh mozzarella balls (boccoccini)
1/3 - cup coarsely chopped walnuts

DIRECTIONS
Preheat broiler. In a medium bowl whisk together eggs, salt, and crushed red pepper. Heat olive oil in a 10-inch oven-going skillet over medium-high heat. Layer zucchini slices on bottom of skillet in an even layer. Cook for 3 minutes, turning once. Top with cherry tomatoes. Pour egg mixture over vegetables in skillet. Top with mozzarella balls and walnuts. Cook over medium heat for 4 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath.

Broil 4 inches from the heat for 2 to 3 minutes more or until set. Cut into wedges to serve.

FROM THE TEST KITCHEN

SERVING SUGGESTIONS:
Serve with tomatoes slices and basil leaves and drizzle with additional olive oil.

NUTRITION FACTS (Zucchini and Tomato Frittata )
Per serving: 281 kcal , 22 g fat (6 g sat. fat , 7 g polyunsaturated fat , 7 g monounsaturated fat ), 382 mg chol. , 334 mg sodium , 4 g carb. , 1 g fiber , 2 g sugar , 17 g pro.

Sounds crazy; tastes crazy-amazing. This summery salad is built on a bed of grilled romaine lettuce. Lean yet juicy pork loin, tender grilled green beans, and salty feta cheese complete this warm-weather dinner winner.

INGREDIENTS
1 - pound boneless pork loin chops
Salt and ground black pepper
1 - red onion, cut into 1/2-inch thick slices
8 - ounces whole green beans, trimmed
1/4 - cup olive oil
2 - hearts of romaine, quartered lengthwise
2 - tablespoons cider vinegar
1/2 - cup chopped fresh basil
Crumbled cheese (such as feta or blue)

DIRECTIONS
Line half of a gas or charcoal grill with heavy foil. Preheat grill to medium-high, then reduce heat to medium. Season pork with salt and pepper. Toss onion slices and beans with 1 tablespoon of the oil. Place pork on the unlined side of the rack. Place vegetables on foil-lined side. Grill pork and vegetables, covered, for 9 to 11 minutes or until pork is done (145 degrees F) and vegetables are tender, turning once.
Remove pork to a cutting board. Cover and set aside. Use foil to lift vegetables from grill. Coarsely chop vegetables and place in a large bowl.

Brush romaine with 1 tablespoon of the oil. Grill for 1 minute per side or until slightly charred. Chop the romaine and arrange on plates.
Slice pork and add to bean mixture. Add remaining oil and vinegar; toss to coat. Season with salt and pepper. Spoon over lettuce and top with basil and cheese.

Boost your heart ealth with the omega-3 fatty acids found in fish. They have been proven to reduce stress, anxiety, and fatigue. Who couldn't use a dose of that? Our delicious seafood meals make it easy to incorporate fish into your family meals.

INGREDIENTS
1 1/2 - pounds fresh or frozen sea scallops
1 - red grapefruit
1 - navel orange
1 - cup dry white wine
3 - tablespoons lemon juice
2 - small shallots, thinly sliced
1/2 - teaspoon salt
1/2 - teaspoon freshly ground black pepper
1 1/2- tablespoons olive oil
3 - ounces thinly sliced prosciutto
6 - tablespoons butter, cubed and softened
5 - cups packed shredded napa cabbage
3 - radishes, thinly sliced

DIRECTIONS
Thaw scallops, if frozen. Peel grapefruit, removing white part of rind. Section fruit, reserving juice. Squeeze membranes to collect additional juice. Repeat with orange.

In a small saucepan combine reserved citrus juices, the wine, and lemon juice. Bring to boiling; reduce heat. Boil gently, uncovered,15 minutes or until reduced to about 1/3 cup. Stir in shallots; remove from heat.

Meanwhile, rinse scallops; pat dry. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add prosciutto, half at a time; cook 3 minutes or until browned and crisp, turning occasionally. Drain on paper towels. Coarsely crumble prosciutto.
In the same skillet heat about 1 Tbsp. of the butter over medium-high heat until very hot but not brown. Working in batches, add scallops; cook 2 minutes or until golden and opaque, turning once. Remove and keep warm.

For slaw, in the skillet cook and stir cabbage just until beginning to soften. Add radishes; cook and stir just until warmed. Stir in citrus sections. Using a slotted spoon, divide slaw among serving plates. For sauce, transfer any liquid remaining in skillet to a small saucepan. Add shallot mixture to liquid. Bring to boiling; remove from heat. Stir in the remaining 5 Tbsp. butter just until melted. Arrange scallops on slaw; top with sauce and prosciutto.

NUTRITION FACTS (Seared Scallops with Citrus Beurre Blanc and Warm Slaw)
Per serving: 515 kcal , 26 g fat (13 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 109 mg chol. , 1143 mg sodium , 22 g carb. , 3 g fiber , 10 g sugar , 38 g pro.

Take your holiday roast on a flavor trip to the Mediterranean by way of this platter of pita nachos. Topped with shredded turkey, lemon-scented plain yogurt, crumbled feta, pomegranate seeds, and fresh mint, this sheet pan meal is hearty and colorful enough to satisfy at dinnertime.

INGREDIENTS
4 - pita bread pocket rounds
2 - tablespoons olive oil
1  - teaspoon ground cumin
1/2 - teaspoon salt
1 - cup plain nonfat yogurt
1 - teaspoon lemon zest
2 - tablespoons lemon juice
2 - cups shredded cooked turkey
3/4 - cup crumbled feta cheese
1/3 - cup pomegranate seeds
1/4 - cup chopped fresh mint leaves

DIRECTIONS
Preheat oven to 350 degrees F. Split each pita bread into two rounds; cut each into six wedges. Place in a single layer on two baking sheets. In a small bowl stir together olive oil, cumin, and salt; brush wedges with mixture. Bake 12 minutes or until crisp and light brown. Cool slightly.

Meanwhile, make yogurt sauce: In a small bowl combine yogurt, lemon zest, and lemon juice. Season with salt and black pepper.
Pile toasted pitas on one baking sheet. Top with turkey and feta. Return to oven. Bake 10 minutes or until warmed through. Remove from oven. Drizzle with half the yogurt sauce. Top with pomegranate seeds and mint. Pass remaining sauce.
NUTRITION FACTS (Turkey Pita Nachos with Pomegranate and Mint )

Per serving: 456 kcal , 16 g fat (6 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 97 mg chol. , 689 mg sodium , 42 g carb. , 2 g fiber , 8 g sugar , 33 g pro.

Creamy fillings make everything better. So stuff it all to keep your party people happy with easy meal delivery.

INGREDIENTS
20 - large cremini or button mushrooms (about 24 oz.)
4 - ounces thinly sliced smoked salmon (lox-style), chopped
1 - 5.2 ounce pkg. semisoft cheese with fines herbs (such as Boursin®)
Fresh snipped parsley or chopped green onions (optional)

DIRECTIONS
Lightly grease a 15x10-inch baking pan. Quickly rinse mushrooms; wipe clean with paper towels. Remove stems from mushrooms; discard or reserve for another use. Place tops, stem sides up, on prepared baking sheet.

Divide smoked salmon among mushrooms, pressing down lightly. Top with about 1 1/2 tsp. semisoft cheese. Cover and refrigerate up to 24 hours.

When ready to serve, preheat oven to 425 degrees F. Bake mushrooms 17 to 20 minutes or until mushrooms are tender. Let stand 5 minutes before serving. If desired, sprinkle with parsley.

FROM THE TEST KITCHEN
EASY BACON-STUFFED MUSHROOMS

Prepare as directed, except omit salmon. Cook 8 slices of bacon until crisp; drain on paper towels and crumble. Stir together the semisoft cheese and the crumbled bacon. Spoon cheese mixture into mushrooms. Continue as directed.

NUTRITION FACTS (Easy Salmon and Cheese Stuffed Mushrooms)
Per serving: 44 kcal , 3 g fat (2 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 10 mg chol. , 103 mg sodium , 1 g carb. , 0 g fiber , 1 g sugar , 3 g pro.

Looking for a dinner delivery featuring fish and fresh veggies? Look no further! Seasoned with bay leaves, these fish fillets are accompanied by fresh asparagus and cherry tomatoes.

INGREDIENTS
1 - pound fresh or frozen white fish fillets (such as tilapia, cod, or perch), 1/2 to 1 inch thick
1 - pound fresh asparagus, trimmed
1 - cup cherry or grape tomatoes
2 - tablespoons olive oil
1/2 - teaspoon kosher salt
1/4 - teaspoon black pepper
8 - fresh bay leaves, folded and rolled to release fragrant oils
Crusty bread slices
Lemon wedges

DIRECTIONS
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Preheat oven to 425 degrees F. Arrange fish in a 15x10-inch baking pan, tucking under any thin edges. Place asparagus and tomatoes around fish. Drizzle with oil and sprinkle with salt and pepper. Tuck bay leaves around vegetables and fish.

Bake 12 to 15 minutes or until fish flakes easily, asparagus is crisp-tender, and tomatoes are softened, tossing vegetables with bay leaves halfway through baking.

Remove and discard bay leaves. Serve fish, asparagus, and tomatoes with bread and lemon wedges.
NUTRITION FACTS (Roasted Asparagus, Fish, and Bay Leaves)

Per serving: 200 kcal , 9 g fat (2 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 57 mg chol. , 204 mg sodium , 6 g carb. , 3 g fiber , 3 g sugar , 26 g pro.

Meat and potatoes, here we come! Roast pork chops and potatoes together on one baking pan for a quick, hearty meal with almost no clean-up

INGREDIENTS
1 - pound yellow-flesh potatoes, such as Yukon gold, cut into 1/2-inch slices
1 - large sweet onion, thinly sliced
2 - tablespoons snipped fresh chives
4 - teaspoons olive oil
3/4 - teaspoon garlic salt
1/2 - teaspoon smoked paprika
4 - boneless pork loin chops, cut 1 inch thick
1/4 - teaspoon freshly ground black pepper
1 - tablespoon fig or apricot preserves
1 - teaspoon sherry vinegar or red wine vinegar
1/2 - teaspoon Dijon-style mustard
1/8 - teaspoon cayenne pepper

DIRECTIONS
Preheat oven to 425 degrees F. Cut an 18-inch square of heavy foil. Place potatoes, onion, and chives in center of foil. Drizzle with 3 tsp. of the oil and sprinkle with 1/2 tsp. of the garlic salt and the paprika. Bring up two opposite edges of foil and seal with a double fold. Fold remaining ends to enclose potato mixture, leaving space for steam to build.

Line a 15x10-inch baking pan with foil or coat with nonstick cooking spray. Trim fat from chops. Place chops in one side of prepared pan; brush lightly with remaining 1 tsp. oil and sprinkle with remaining 1/4 tsp. garlic salt and the black pepper. Place potato packet in other side of prepared pan. Roast 25 to 30 minutes or until chops register 145 degrees F and potatoes are tender.

Meanwhile, in a small bowl stir together remaining ingredients. Spoon preserves mixture over chops and serve with potato mixture. If desired, sprinkle with additional chives.

NUTRITION FACTS (Pork Loin Chops with Potato Packets)

Per serving: 365 kcal , 9 g fat (2 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 107 mg chol. , 324 mg sodium , 27 g carb. , 4 g fiber , 6 g sugar , 41 g pro.

Nothing says home food like a warm, bubbly casserole, so we've collected the cheesiest, most delicious food we could find. These layered dishes—like classic lasagna and remixed mac and cheese—will keep your family (and you) happy any day of the week.

INGREDIENTS
4 - medium zucchini and/or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
2 - tablespoons olive oil
8 - cups garlic-flavor Italian flatbread (focaccia) cut into bite-size pieces
1 - cup shredded provolone cheese (4 ounces)
1 - cup shredded white cheddar cheese (4 ounces)
1/2 - cup crumbled feta cheese (2 ounces)
1/2 - cup grated Parmesan cheese
7 - eggs, lightly beaten
2 - cups milk
2 - tablespoons snipped fresh parsley
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
Snipped fresh parsley (optional)

DIRECTIONS
Lightly grease a 3-quart rectangular or oval baking dish; set aside. In an extra-large skillet cook squash in hot oil over medium-high heat until light brown, stirring occasionally. Remove from heat. Place half of the bread pieces in the prepared baking dish. Top with half of the squash and half of each of the cheeses. Repeat layers.

In a large bowl combine eggs, milk, parsley, salt, and pepper. Pour evenly over layers in baking dish. Using the back of a large spoon, gently press down on layers. Cover with plastic wrap and chill for 2 to 24 hours.

Preheat oven to 325 degrees F. Remove plastic wrap. Bake for 45 to 50 minutes or until set and an instant-read thermometer inserted into the center registers 170 degrees F. Let stand for 10 minutes before serving. Sprinkle with additional parsley if desired.

FROM THE TEST KITCHEN
MAKE-AHEAD TIP

Prepare as directed. Cover with plastic wrap and chill for 2 to 24 hours. To serve, Preheat oven to 325 degrees F. Remove plastic wrap. Bake for 45 to 50 minutes or until set and an instant-read thermometer inserted into the center registers 170 degrees F. Let stand for 10 minutes before serving.

NUTRITION FACTS (Four-Cheese Zucchini Strata)
Per serving: 347 kcal , 23 g fat (11 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 228 mg chol. , 742 mg sodium , 16 g carb. , 1 g fiber , 5 g sugar , 22 g pro.

INGREDIENTS
Nonstick cooking spray
1 - tablespoon yellow cornmeal
4 - cups all-purpose flour
2 1/2 - teaspoons salt
1 1/2 - teaspoons active dry yeast
2 - cups warm water (105 degrees F to 115 degrees F)

DIRECTIONS
Lightly coat a 6-qt. oval slow cooker with cooking spray. Line bottom of cooker with parchment paper; coat with cooking spray and sprinkle with cornmeal.

In a large bowl stir together flour, salt, and yeast. Stir in the warm water until moistened (dough will look shaggy). Transfer dough to prepared cooker. Cover loosely with plastic wrap coated with cooking spray (do not cover cooker). Let rise at room temperature 2 1/2 hours.

Remove plastic wrap. Sprinkle dough lightly with additional flour. Cover cooker; cook on high 2 1/4 to 2 1/2 hours or until a thermometer registers 200 degrees F to 210 degrees F, giving crockery liner a half-turn after 1 1/2 hours if possible. (When removing lid, carefully lift so condensation from lid does not drip onto bread.)

Preheat broiler. Using parchment paper, lift out bread. Peel off paper and place bread on a baking sheet. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden. Transfer to a wire rack; cool.

FROM THE TEST KITCHEN
HERBED ARTISAN BREAD
Prepare as directed, except stir in 1 Tbsp. snipped fresh thyme, oregano, and/or rosemary with the yeast.

Nutrition analysis per serving: 118 calories, 3 g protein, 24 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 0 g total sugar, 0% Vitamin A, 0% Vitamin C, 365 mg sodium, 1% calcium, 8% iron

OLIVE-GARLIC BREAD
Prepare as directed, except stir in 1/3 cup chopped pitted kalamata and/or green olives and 2 cloves garlic, minced, with the yeast.

Nutrition analysis per serving: 124 calories, 3 g protein, 25 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 0 g total sugar, 0% Vitamin A, 0% Vitamin C, 430 mg sodium, 0% calcium, 8% iron

CINNAMON-RAISIN BREAD
Prepare as directed, except stir in 3/4 cup raisins and 1 tsp. ground cinnamon with the yeast and increase warm water to 2 1/4 cups.

Nutrition analysis per serving: 138 calories, 4 g protein, 30 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0% Vitamin A, 0% Vitamin C, 366 mg sodium, 1% calcium, 9% iron

NUTRITION FACTS (Rustic Country Bread)
Per serving: 117 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 365 mg sodium , 24 g carb. , 1 g fiber , 0 g sugar , 3 g pro.

Incorporate your favorite brew into these meals with beer. The rich taste of beer intensifies during cooking and can be used as a braising liquid, marinade, glaze, batter, or to enhance the flavor of soups and stews. Cooking with beer is the perfect way to celebrate St. Patrick's Day, National Drink Beer Day, National Beer Lovers Day, National Beer Day, or any meal as a gift day you have beer in the house.

INGREDIENTS
1 - pound fresh or frozen skinless fish fillets, about 1/2 inch thick
1 1/4 - pounds medium potatoes (about 4)
Shortening or cooking oil for deep-fat frying
1 - cup all-purpose flour
1 - cup beer
2 - eggs
1/2 - teaspoon baking powder
1/2 - teaspoon salt
1/2 - teaspoon black pepper
Coarse salt (optional)
Tartar Sauce(optional)
Malt vinegar or cider vinegar (optional)

DIRECTIONS
Thaw fish, if frozen; cut into 3x2-inch pieces. Rinse fish; pat dry with paper towels. Cover and refrigerate until needed.
For chips, cut the potatoes lengthwise into about 3/8-inch-wide wedges. Pat dry with paper towels. In a 3-quart saucepan or deep-fat fryer heat 2 inches of shortening or cooking oil to 375 degrees F. Fry potatoes, one-fourth at a time, for 4 to 6 minutes or until light brown. Remove potatoes and drain on paper towels. Sprinkle lightly with salt. Transfer potatoes to a wire rack on a baking sheet, arranging them in a single layer. Keep warm in a 300 degree F oven.

Meanwhile, for batter, in a medium mixing bowl combine flour, beer, eggs, baking powder, 1/2 teaspoon salt, and the pepper. Beat with a rotary beater or wire whisk until smooth. Dip fish into batter. Fry fish in the hot (375 degrees F) fat, one or two pieces at a time, until coating is golden brown and fish begins to flake when tested with a fork, turning once (about 3 to 4 minutes). Remove fish and drain on paper towels. Transfer fish to another baking sheet; keep warm in the 300 degree F oven while frying remaining fish. To serve, if desired, sprinkle coarse salt over fish and chips and serve with Tartar Sauce or vinegar.

Makes 4 servings
NUTRITION FACTS (Fish and Chips)
Per serving: 721 kcal , 40 g fat (10 g sat. fat , 10 g polyunsaturated fat , 13 g monounsaturated fat ), 208 mg chol. , 454 mg sodium , 52 g carb. , 3 g fiber , 1 g sugar , 31 g pro.

Buying dinner doesn't have to take all night. These quick and easy pasta delivery can be on your table in 20 minutes or less! With classic meals like saucy ravioli, juicy shrimp and pasta, and fettuccine Alfredo, we have an easy pasta delivery for everyone.

INGREDIENTS
1 - tablespoon olive oil
1 - small onion, halved and thinly sliced (about 1/2 cup)
6 - ounces cremini mushrooms, sliced (about 2 cups)
2 - miniature red sweet peppers, stemmed and sliced (about 1/2 cup)
1 - 32 ounce container mushroom or beef broth
1 - 20 ounce package frozen beef ravioli
Fresh thyme leaves
Ground black pepper

DIRECTIONS
In a 4-quart Dutch oven heat olive oil over medium-high heat. Add onion slices, mushrooms, and sweet peppers; cook and stir 4 minutes or until tender. Stir in broth; bring to boiling. Stir in ravioli; return to boiling. Reduce heat. Cook, uncovered, 5 to 8 minutes or until pasta is tender, stirring occasionally. Sprinkle with thyme and pepper before serving.

NUTRITION FACTS (Mushroom and Beef Ravioli Soup)

Per serving: 357 kcal , 12 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 64 mg chol. , 645 mg sodium , 45 g carb. , 3 g fiber , 5 g sugar , 16 g pro.

Warm weather is just around the corner, and with that comes outdoor living and entertaining. Be ready to host with one of our great grilling recipes, featuring chicken, steak, burgers, asparagus, and pineapple. Fresh-off-the-grill food is what makes the weekend!

INGREDIENTS
1 - tablespoon paprika
2 - teaspoons onion powder
2 - teaspoons garlic powder
2 - teaspoons lemon-pepper seasoning
1 - teaspoon ground cumin
1/2 - teaspoon crushed red pepper
1 - tablespoon salt
1 - tablespoon freshly ground black pepper
4 - 1 pounds beef T-bone steaks or six 8-oz. beef ribeye steaks (about 1 inch thick)
12 - medium ripe peaches (about 4 lb.), peeled, pitted, and halved
1/4 - cup balsamic vinegar
2 - tablespoons snipped fresh thyme
1 - tablespoon butter, melted
1 - teaspoon sugar
1/2 - teaspoon freshly ground black pepper
Fresh thyme sprigs

DIRECTIONS
In a small bowl stir together paprika, onion powder, garlic powder, lemon- pepper, cumin, crushed red pepper, salt, and black pepper. Rub onto both sides of steaks.

Grill steaks on rack of a covered grill directly over medium coals (for medium-rare, grill 10 to 13 minutes), turning once. Cover; let stand 5 minutes.

Grill peaches 5 minutes, turning once.
Meanwhile, in a large bowl combine balsamic vinegar, snipped thyme, butter, sugar, and 1/2 tsp. black pepper. Add peaches; toss. Serve with steak; top with thyme sprigs.

NUTRITION FACTS (Ribeye Steaks & Peaches)
Per serving: 321 kcal , 17 g fat (7 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 71 mg chol. , 630 mg sodium , 17 g carb. , 3 g fiber , 14 g sugar , 25 g pro.

Meal is prepared in the slow cooker, you can toss the ingredients in before bed and still have time to sneak in a walk before breakfast.

INGREDIENTS
3/4 - cup chopped red sweet pepper
1 - small onion, halved and thinly sliced
1 - medium fresh jalapeno chile pepper, seeded and finely chopped*
2 - cloves garlic, minced
1 - teaspoon dried oregano, crushed
1 - teaspoon ground cumin
1/2 - teaspoon salt
1/2 - teaspoon black pepper
1 - 2 pound butternut squash, peeled, seeded, and chopped (6 cups)
1 - 15 ounce can or 1/2 of a 28-oz. can crushed tomatoes
1 - 8 ounce can tomato sauce
6 - eggs
3/4 - cup crumbled feta cheese (3 oz.)
2- tablespoons snipped fresh parsley
Pita bread rounds, warmed

DIRECTIONS
In a 3 1/2- or 4-qt. slow cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce.

Cover and cook on low 11 to 12 hours or high 5 1/2 to 6 hours. If using low, turn to high. Break an egg into a custard cup. Make an indentation in squash mixture and slip egg into indentation. Repeat with remaining eggs. Cover and cook 25 to 35 minutes more or until eggs are desired doneness.

Top servings with cheese and parsley. Serve with pita bread.
FROM THE TEST KITCHEN
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

PRESSURE COOKER DIRECTIONS
In a 6-qt. pressure cooker combine first eight ingredients (through black pepper). Stir in squash, crushed tomatoes, and tomato sauce. Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Break one egg into a custard cup. Make an indentation in squash mixture; slide egg into indentation. Repeat with remaining eggs. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute. For a stove-top cooker, bring up to pressure over medium-high heat. As soon as pressure is reached turn cooker off and remove from heat. For both models, release pressure quickly. Open lid carefully. If desired, cover and let stand until desired egg doneness is reached. Top servings with cheese and parsley. Serve with pita bread.

NUTRITION FACTS (Butternut Squash Shakshuka)
Per serving: 315 kcal , 10 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 203 mg chol. , 917 mg sodium , 45 g carb. , 6 g fiber , 10 g sugar , 15 g pro.

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
3 - green onions
1 1/4 - pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 - cup very thinly sliced carrots (2 medium)
1 - cup celery cut into 1/4-inch pieces (2 stalks)
1/2 - cup tomato sauce
1/2 - cup reduced-sodium chicken broth
1 - Anaheim pepper, cut into 1/4-inch pieces* (about 1/3 cup)
1 - 1 ounce package ranch salad dressing mix
2 - tablespoons hot pepper sauce
4 - ounces reduced-fat cream cheese
3 - cups hot cooked brown rice
1/4 - cup crumbled blue cheese (1 ounce)

DIRECTIONS
Thinly slice green onions, separating white and green parts; set aside. In a 3-quart slow cooker combine chicken, carrots, celery, tomato sauce, broth, Anaheim pepper, salad dressing mix, the white parts of green onions, and the hot sauce.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.

Stir in cream cheese and the green parts of green onions. Cover and cook for 30 minutes longer.
Serve chicken mixture over hot cooked rice; sprinkle with blue cheese.
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 (Buffalo Chicken and Rice)
Per serving: 314 kcal , 8 g fat (4 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 73 mg chol. , 774 mg sodium , 30 g carb. , 3 g fiber , 4 g sugar , 28 g pro.

Beat the chaos of Mother's Day with a delicious, hearty casserole recipe (or two). Casseroles are easy to make ahead, and you can save the leftovers for dinner the next day. We've picked our favorite cozy casseroles so there's something for everyone, including cheesy pasta bakes, classic tuna casserole, and green bean creations.

INGREDIENTS
1 - medium onion, chopped
2 - tablespoons butter
2 - tablespoons all-purpose flour
2 - tablespoons Dijon-style mustard
1 3/4 - cups milk
1/2 - 8 ounce reduced-fat cream cheese (Neufchatel), cut up
1 - cup Gruyere cheese, shredded (4 oz.)
1 - tablespoon snipped fresh chives or green onions
1 1/2 - pounds Yukon gold or round red potatoes, cut in thin wedges
8 - ounces sliced cooked Black Forest ham or country ham, coarsely chopped
1/2 - cup coarsely crushed bagel chips
Thyme and/or Italian parsley leaves

DIRECTIONS
Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.

For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchatel cheese until smooth. Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Stir in chives.

In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish.
Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand, 10 minutes before serving. Sprinkle with herbs. Serves 6.
NUTRITION FACTS (Creamy Potato Casserole)

Per serving: 381 kcal , 20 g fat (11 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 73 mg chol. , 846 mg sodium , 31 g carb. , 3 g fiber , 6 g sugar , 19 g pro.

These delicious spring recipes are fresh, fabulous, and all made in one dish skillet, slow cooker, or casserole) which means cleanup is a snap. Filled with carrots, peas, asparagus, and other bright flavors, these quick and easy spring dinners are sure to make it into your regular dinner rotation.

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 , 6 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 79 mg chol. , 477 mg sodium , 22 g carb. , 4 g fiber , 4 g sugar , 21 g pro.

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

INGREDIENTS
4 - cups whole wheat baguette cubes (1/2-inch cubes)
1/2 - cup olive oil
1- pound round red potatoes, scrubbed and chopped (about 3 cups)
1/3 - cup chopped onion (1 small)
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
1/4 - cup red wine vinegar
1 - tablespoon Dijon-style mustard
2 - cups chopped romaine lettuce
1 - cup chopped tomatoes (2 medium)
4 - slices bacon, crisp-cooked and crumbled*
1 - tablespoon snipped fresh parsley (optional)

DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl combine bread cubes and 2 tablespoons of the oil; toss well to coat. Spread in a 15x10x1-inch baking pan.

In the same large bowl combine potatoes, onion, another 2 tablespoons oil, and the salt and pepper; toss well to coat. Line a second 15x10x1-inch baking pan with foil or parchment paper. Spread potato mixture in the prepared baking pan. Place both pans in the oven. Bake bread cubes for 12 minutes or until golden brown. Bake potato mixture for 30 minutes or until golden brown and tender. Stir mixture in each pan once halfway through baking time.

For dressing, in a small screw-top jar combine the remaining 1/4 cup oil, the vinegar, and mustard. Cover and shake well to combine.
In a large bowl combine bread cubes, potato mixture, romaine, tomatoes, bacon, and, if desired, parsley. Drizzle with dressing; toss to coat.

FROM THE TEST KITCHEN
*TIP:
To crisp-cook bacon, place slices in an unheated large skillet. Place over medium heat. Cook about 5 minutes or until crisp, turning once or twice. Drain on paper towels. Crumble bacon.

NUTRITION FACTS (Whole Grain Panzanella)
Per serving: 255 kcal , 16 g fat (2 g sat. fat , 2 g polyunsaturated fat , 11 g monounsaturated fat ), 4 mg chol. , 411 mg sodium , 24 g carb. , 3 g fiber , 3 g sugar , 5 g pro.

Low fuss and low price, these slow cooker dinners will save you time and money. Hearty roasts, comforting stews, and even cheesy pizzas are on the menu. These surprisingly affordable slow cooker dinners taste way more expensive than they actually are.

INGREDIENTS
2 - tablespoons olive oil
1 - 2 pound boneless beef chuck pot roast, trimmed
1 - pound tiny new red potatoes
4 - large carrots, cut into 1 1/2-inch pieces
2 - cups 1-inch pieces peeled rutabaga
1 - cup 1-inch pieces peeled celeriac or celery
2 - cloves garlic, minced
2 - large onions, thinly sliced
1/2 - cup dry red wine
2 - tablespoons tomato paste
3/4 - cup 50% less sodium beef broth
2 - tablespoons quick-cooking tapioca, crushed
1 - teaspoon dried thyme, crushed
1/2 - teaspoon salt
1/2 - teaspoon black pepper

DIRECTIONS
In a large skillet* heat oil over medium-high heat. Add meat; cook until browned on both sides. Transfer meat to a 6-qt. slow cooker. Add potatoes, carrots, rutabaga, celeriac, and garlic.

In same skillet cook onions over medium heat 15 minutes or until golden, stirring occasionally. Carefully add wine and tomato paste, stirring to scrape up any crusty brown bits. Remove from heat. Stir in remaining ingredients. Pour over mixture in cooker.

Cover and cook on low 10 to 11 hours or high 5 to 5 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a platter. Skim fat from cooking liquid. Season to taste with additional salt and pepper. Serve meat and vegetables with cooking liquid.
FROM THE TEST KITCHEN
*
If using a slow cooker with a saute function, omit skillet. Heat oil in cooker on saute setting. Add meat and cook until browned. Remove from cooker. Add onions; cook until golden, stirring occasionally. Stir in next seven ingredients (through pepper) and garlic. Return meat; add potatoes, carrots, rutabaga, and celeriac. Continue as directed in Step 3.

PRESSURE COOKER
Use a 6-qt. electric or stove-top pressure cooker. If necessary, cut meat to fit into cooker. For electric cooker, use saute setting to brown meat; for stove-top cooker, brown meat directly in the pot. Remove meat. Add onions; cook until golden, stirring occasionally. Omitting tapioca, stir in next six ingredients (through pepper). Return meat; add potatoes, carrots, rutabaga, and celeriac. Lock lid in place.

Set electric cooker on high pressure to cook 40 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 40 minutes. Remove from heat. For electric and stove-top models, let stand to release pressure naturally, at least 15 minutes, or according to manufacturer's directions.

If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Using a slotted spoon, transfer meat and vegetables to a platter. For sauce, skim fat from cooking liquid. Combine 2 Tbsp. each cornstarch and cold water; stir into cooking liquid. For electric cooker, heat to simmering on saute setting; for stove-top cooker, bring to simmering over medium heat. Cook and stir until thickened and bubbly. Season to taste. Serve meat and vegetables with sauce.

Nutrition analysis per serving: same as above except 454 calories, 623 mg sodium

NUTRITION FACTS (Red Wine and Caramelized Onion Pot Roast)
Per serving: 457 kcal , 12 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 98 mg chol. , 622 mg sodium , 47 g carb. , 9 g fiber , 15 g sugar , 39 g pro.

Living life quickly doesn't mean you have to sacrifice a great meal. These portable dishes, made in a Mason jar, are great to make ahead and have at the ready. Whether you're craving overnight oats, a cup of soup, or even pie, we have Mason jar recipes for every meal of the day.

INGREDIENTS
1 - 6 ounce carton plain low-fat yogurt or one 5.3-ounce carton plain whole-milk Greek yogurt
2/3 - cup regular rolled oats
2/3 - cup milk
1/2 - cup sliced banana (1 small)
2 - tablespoons honey
1 - tablespoon chia seeds or flax seed meal (optional)
1 - tablespoon peanut butter
Banana slices
1 - slice crumbled, crisp-cooked bacon (optional)

DIRECTIONS
In a medium bowl combine yogurt, oats, milk, the 1/2 cup banana slices, the honey, chia seeds (f desired), and peanut butter.
Transfer mixture into a pint jar with a lid or two half-pint jars with lids. Cover and chill overnight or up to 3 days.
To serve, spoon oatmeal into a cereal bowl(s). Top with additional banana slices and, if desired, crumbled bacon.

NUTRITION FACTS (Peanut Butter-Banana Refrigerator Oatmeal)
Per serving: 355 kcal , 9 g fat (3 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 12 mg chol. , 136 mg sodium , 60 g carb. , 5 g fiber , 36 g sugar , 13 g pro.

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

INGREDIENTS
Cornmeal
1 - recipe Flatbread Dough or 1 lb. 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.

One person meals does all the cooking for the colorful kumquat salad (the sweet-sour fruit is in season from winter until midspring) and the seared salmon. This fresh protein-rich dinner calls for just 35 minutes of hands-on time and is perfect for gluten free dinners.

INGREDIENTS
2 1/2 - cups kumquats, halved
2 - tablespoons sea salt
4 - 6 ounces fresh salmon fillets, skin on
1 - large navel orange
2 - cups water
5 - tablespoons extra-virgin olive oil, divided
1/2 - cup thinly sliced shallots
Sea salt
Freshly ground black pepper
2 - teaspoons grated fresh horseradish or prepared horseradish
2 - teaspoons packed brown sugar
2/3 - cup dry white wine
1/4 - cup fresh basil leaves, thinly sliced
1/2- head radicchio, shredded

DIRECTIONS
In a medium bowl sprinkle kumquat halves with 1 Tbsp. of the salt; let stand 25 minutes. Rinse under cold water; drain. Pat dry; set aside.

Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and remaining 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes.

 In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean.

Remove salmon from brine; pat dry. Season with salt and black pepper.

In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil.

 Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a saucelike consistency. Remove from heat. Stir in half the basil.
Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.

NUTRITION FACTS (Pan-Seared Salmon with Kumquats)
Per serving: 621 kcal , 41 g fat (7 g sat. fat , 10 g polyunsaturated fat , 18 g monounsaturated fat ), 94 mg chol. , 865 mg sodium , 20 g carb. , 6 g fiber , 12 g sugar , 37 g pro.

Bacon makes meals better—even waffles. These once-separate breakfast staples find happiness together in your waffle iron.

INGREDIENTS
3/4 - cup all-purpose flour
1 - tablespoon sugar
1 1/2 - teaspoons baking powder
1/4 - teaspoon ground cinnamon
1/8 - teaspoon salt
1 - egg, lightly beaten
2/3 - cup milk
1/4 - cup butter, melted
1/2 - teaspoon vanilla
8 - slices bacon, crisp-cooked, drained, and crumbled
Ground cinnamon
1/2 - cup maple syrup

DIRECTIONS
In a medium bowl stir together flour, sugar, baking powder, the 1/4 teaspoon cinnamon, and the salt. Make a well in center of flour mixture; set aside.

In another medium bowl combine egg, milk, melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in half of the bacon.

For each mini waffle, spoon 1 tablespoon of the batter onto each grid of a preheated, lightly greased waffle baker (make four mini waffles at a time). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffles off grids. Keep warm in a 200 degrees F oven while baking the remaining waffles.

To serve, sprinkle with the remaining bacon and additional cinnamon, and drizzle with maple syrup.

NUTRITION FACTS (Mini Bacon Waffles)
Per serving: 82 kcal , 4 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 19 mg chol. , 127 mg sodium , 10 g carb. , 0 g fiber , 6 g sugar , 2 g pro.

One person meals does all the cooking for the colorful kumquat salad (the sweet-sour fruit is in season from winter until midspring) and the seared salmon. This fresh protein-rich dinner calls for just 35 minutes of hands-on time and is perfect for gluten free dinners.

INGREDIENTS
2 1/2 - cups kumquats, halved
2 - tablespoons sea salt
4 - 6 ounces fresh salmon fillets, skin on
1 - large navel orange
2 - cups water
5 - tablespoons extra-virgin olive oil, divided
1/2 - cup thinly sliced shallots
Sea salt
Freshly ground black pepper
2 - teaspoons grated fresh horseradish or prepared horseradish
2 - teaspoons packed brown sugar
2/3 - cup dry white wine
1/4 - cup fresh basil leaves, thinly sliced
1/2- head radicchio, shredded

DIRECTIONS
In a medium bowl sprinkle kumquat halves with 1 Tbsp. of the salt; let stand 25 minutes. Rinse under cold water; drain. Pat dry; set aside.

Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and remaining 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes.

 In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean.

Remove salmon from brine; pat dry. Season with salt and black pepper.

In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil.

 Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a saucelike consistency. Remove from heat. Stir in half the basil.
Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.

NUTRITION FACTS (Pan-Seared Salmon with Kumquats)
Per serving: 621 kcal , 41 g fat (7 g sat. fat , 10 g polyunsaturated fat , 18 g monounsaturated fat ), 94 mg chol. , 865 mg sodium , 20 g carb. , 6 g fiber , 12 g sugar , 37 g pro.

It's hardly breakfast without a hearty helping of fluffy eggs. Pair them with chunks of potato, fresh veggies, crispy bacon, and shredded cheese in these outstanding egg casserole meal.

INGREDIENTS
2 - 1 pounds Italian or French baguettes (unsliced) (14x4-inch)
8 - ounces sweet or mild Italian sausage
1 - medium red or yellow sweet pepper, chopped (3/4 cup)
1/2 - cup sliced green onions (4)
10 - eggs, lightly beaten
2/3 - cup whipping cream, half-and-half, or light cream
1/4 - cup snipped fresh basil
1/2 - teaspoon salt
1 1/2 - cups shredded fontina, mozzarella, or provolone cheese (6 ounces)

DIRECTIONS
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove the inside of each loaf, leaving about 3/4-inch shell. Arrange bread shells on the prepared baking pan.

Remove casings from sausage, if present. In a large skillet crumble and cook sausage with sweet peppers about 8 minutes or until sausage is cooked and peppers are just tender, stirring in the green onions the last minute of cooking. Remove from heat; drain off fat.
In a large bowl combine eggs, whipping cream, basil, and salt. Stir in sausage mixture and 1 cup of the cheese.

Carefully pour egg mixture into bread shells. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set (160 degrees F).

Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.

NUTRITION FACTS (Egg Baguette Bakes)
Per serving: 490 kcal , 23 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 245 mg chol. , 977 mg sodium , 45 g carb. , 0 g fiber , 1 g sugar , 20 g pro.

Pick up a whole roasted chicken from your deli or supermarket, then turn it into a delicious meal in minutes with one of our quick and easy recipes. Whether dressed up with pasta or sauteed with vegetables, deli-roasted chicken is a smart start to your next dinner.

INGREDIENTS
1 - pound purchased roasted chicken, chilled
3 - tablespoons olive oil
4 - small yellow summer squash, cut in quarters lengthwise or 2 medium
2 - cloves garlic, thinly sliced
1 - cup yellow grape or cherry tomatoes
Small fresh arugula leaves

DIRECTIONS
Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.

Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.

NUTRITION FACTS (Chicken with Summer Squash)

Per serving: 385 kcal , 21 g fat (4 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 125 mg chol. , 277 mg sodium , 6 g carb. , 2 g fiber , 0 g sugar , 42 g pro.

Tender caramelized onions mixed into this slow cooker dip are what really make it a must eat party appetizer.

INGREDIENTS
4 1/2 - cups chopped onions (about 4 large)
1/4 - cup 50% less sodium beef broth or reduced-sodium chicken broth
1/4 - cup dry white wine
2 - tablespoons butter
1 - large clove garlic, minced
1/4 - teaspoon black pepper
6 - ounces reduced-fat cream cheese (Neufchatel), cut up
2 - cups shredded Swiss cheese (8 ounces)
2 - tablespoons all-purpose flour
Smoked paprika or regular paprika (optional)

Assorted vegetable dippers, such as baby sweet peppers, halved; baby carrots with tops, cut diagonally; zucchini and yellow summer squash, halved lengthwise and sliced diagonally; and/or tiny broccoli florets

DIRECTIONS
In a 2-quart slow cooker combine onions, broth, white wine, butter, garlic, and black pepper. Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours. If using high-heat setting, turn cooker to low-heat setting. Add cream cheese, stirring until combined.

In a medium bowl toss Swiss cheese with flour. Stir into the mixture in the slow cooker. Cover and cook on low-heat setting 45 minutes to 1 hour more or until all of the cheese is melted and mixture is heated through.

If desired, sprinkle dip with paprika. Serve with assorted dippers.

NUTRITION FACTS (Caramelized Onion and Swiss Dip)

Per serving: 94 kcal , 5 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 16 mg chol. , 68 mg sodium , 7 g carb. , 1 g fiber , 4 g sugar , 4 g pro.

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

INGREDIENTS
6 - cups water
1 - 3 1/2 pound whole roasting chicken, cut in 8 pieces
1 - large yellow onion, chopped (1 cup)
1 - medium carrot, peeled and chopped (1/2 cup)
1 - stalk celery, chopped (1/2 cup)
8 - sprigs cilantro
1 1/2 - teaspoons ground cumin
1 - teaspoon chili powder
1/2 - teaspoon ground ancho chile pepper
1/2 - teaspoon dried oregano
2 - bay leaves
Corn oil
8 - corn tortillas, cut into 1/2-inch strips
Salt and freshly ground black pepper
1 - 32 ounce box reduced-sodium chicken broth
2 - medium carrots, peeled and cut in 1/4-inch slices
2 - cups sugar snap peas, sliced diagonally
2 - small zucchini, cut in 1/4-inch slices (2 cups)
1 - cup chopped fresh or canned tomato
1/2 - a jalapeno pepper, seeded and finely chopped
1 - cup sharp cheddar cheese, coarsely shredded
Cilantro leaves

DIRECTIONS
In a 6-quart Dutch oven combine water, chicken, onion, 1/2 cup chopped carrot, the celery, 8 cilantro sprigs, the cumin, chili powder, ancho chile pepper, oregano, and bay leaves. Bring to a boiling, reduce heat and simmer, uncovered, until the chicken is very tender, 1 to 1-1/2 hours.

Meanwhile, heat 1/2 inch of corn oil in a large heavy saucepan to 375 degrees F. Add tortilla strips, about one-fourth at a time, and cook until crispy and light golden, 30 to 60 seconds. Remove from saucepan with a slotted spoon. Drain strips on paper towels. Season with salt.

Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid, and discard solids. Return to Dutch oven along with chicken broth. Bring to a simmer over medium heat.

Remove meat from bones and discard bones. Tear chicken in 1-inch pieces. Add to broth along with the 2 sliced carrots. Simmer for 3 minutes. Add the sugar snap peas, zucchini, tomato, and jalapeno. Simmer 3 minutes or until tender. Taste and season with salt and black pepper.

ladle soup into bowls. Top with cheddar cheese, tortilla strips, and cilantro. Makes 6 to 8 servings.
FROM THE TEST KITCHEN
*
Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct 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 (Chicken and Tortilla Soup)
Per serving: 375 kcal , 14 g fat (2 g sat. fat , 7 g polyunsaturated fat , 4 g monounsaturated fat ), 89 mg chol. , 618 mg sodium , 29 g carb. , 6 g fiber , 6 g sugar , 34 g pro.

Carrot cake is moist, tender, and bursting with sweet and spicy flavors. Here we offer our favorite classic carrot cake recipe, plus 17 ways to put a fresh spin on the popular easter dessert.

INGREDIENTS
4 - eggs
3/4 - cup butter
2 1/2 - cups all-purpose flour
1 - tablespoon baking powder
1 - tablespoon finely shredded lemon peel
1/2 - teaspoon salt
1 - pound carrots, cut up
1 - cup pecans, toasted
1 1/2- cups sugar
1/2 - 8 ounce pkg. cream cheese
1 - 8 ounce can crushed pineapple (juice pack), drained
1 - Recipe Cream Cheese Frosting
Fresh pineapple slices, drained

DIRECTIONS
Allow eggs, butter, and cream cheese to stand at room temperature for 30 minutes. Meanwhile, grease the bottoms and 1 inch up the sides of two 8x4x2-inch loaf pans. Set pans aside.

Preheat oven to 350 degrees F. In large bowl stir together flour, baking powder, lemon peel, and salt; set aside.
In a food processor bowl* process carrots with on-off turns until finely chopped. Add pecans and 12 cup of sugar; process until pecans are finely chopped.

In extra-large mixing bowl beat butter and cream cheese for 30 seconds; beat in remaining 1 cup sugar until fluffy. Beat in eggs, one at a time, until combined. Stir carrot mixture and drained crushed pineapple into sugar-butter mixture until combined. Stir in flour mixture. Divide batter evenly among prepared pans.

Bake for 50 to 55 minutes or until a wooden toothpick inserted near centers comes out clean. Cool loaves in pan on wire rack 10 minutes. Remove from pans; cool completely.

Frost with Cream Cheese Frosting. Serve immediately or cover and store in refrigerator up to 3 days. Just before serving top with pineapple rings. Makes 2 loaves (20 1-slice servings).

FROM THE TEST KITCHEN
*
If you do not have a food processor, finely shred the carrots and finely chop the pecans. Prepare as directed above, except add the sugar all at once, stir in the shredded carrot with the pineapple, and stir in the pecans with the flour mixture.

Cream Cheese Frosting
INGREDIENTS
4 - ounces softened cream cheese
1/4 -  cup softened butter
1 - teaspoon vanilla
2 3/4 - 3 - cups powdered sugar

DIRECTIONS
 In a large mixing bowl combine the cream cheese, softened butter, and vanilla; beat with an electric mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency.

NUTRITION FACTS (Best-Ever Carrot Cake)
Per serving: 470 kcal , 23 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 99 mg chol. , 340 mg sodium , 63 g carb. , 2 g fiber , 45 g sugar , 6 g pro.

Add the breakfast staple to cereal dessert to make cute desserts

INGREDIENTS
6 - tablespoons butter
1 - 10 ounce package tiny marshmallows
2 - 13 ounce jars marshmallow creme
1 - teaspoon vanilla
10 - cups crisp rice cereal
1/2 - cup miniature semisweet chocolate pieces
5 - cups chocolate-flavor crisp rice cereal
2 1/2 - cups strawberry marshmallows (5 ounces)
1 - tablespoon strawberry jelly
4 - 6 - drops red food coloring

DIRECTIONS
Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly butter foil.
For vanilla layer, in a 4- to 6-quart Dutch oven melt 2 tablespoons of the butter over low heat. Add 3 cups of the tiny marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the vanilla. Remove from heat. Gently stir in 5 cups of the plain cereal. Transfer to prepared pan; use buttered waxed paper to press firmly.

For chocolate layer, in same Dutch oven melt 2 tablespoons of the butter over low heat. Add remaining tiny marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the chocolate pieces. Remove from heat. Gently stir in chocolate cereal. Spoon onto vanilla layer; press firmly.

For strawberry layer, in same Dutch oven melt remaining 2 tablespoons butter over low heat. Add strawberry marshmallows and jelly; cook and stir until melted. Stir in remaining marshmallow creme and food coloring. Remove from heat. Gently stir in remaining 5 cups plain cereal. Spoon onto chocolate layer; press firmly.

Weight cookies down so layers press together;* let stand at least 1 hour. Using foil liner, lift cookies out of pan. Using a buttered knife, cut into bars.

FROM THE TEST KITCHEN
TO STORE:
Wrap bars individually in plastic wrap and place in an airtight container. Store at room temperature up to 1 week.

*
To weight the cookies down, cover the surface with a sheet of waxed paper and a sheet of foil. Place another 13x9-inch baking pan on top of cookies; add a few unopened cans of food to the top pan for weight.

NUTRITION FACTS (Neapolitan Marshmallow Treats )
Per serving: 288 kcal , 5 g fat (3 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 8 mg chol. , 228 mg sodium , 60 g carb. , 0 g fiber , 33 g sugar , 2 g pro.

Discover easy, healthy chicken breast meals that make dinner fun again. Because chicken breasts are naturally lean, each entree has less than 400 calories, fewer than 19 grams fat, and more than 12 grams protein. You'll find fresh chicken stir-fry, healthy chicken casserole recipes, and other healthy chicken dinner recipes that your whole family will love.

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 , 4 g fat (0 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 59 mg chol. , 249 mg sodium , 4 g carb. , 1 g fiber , 3 g sugar , 35 g pro.

This meal calls for 2 pounds—yes, pounds!—of spinach. But once you saute it, you'll see why. Feel free to add a protein, like chopped turkey or steak, to the colorful, leafy dish.

INGREDIENTS
1/4 - cup olive oil
1 - cup pine nuts
1 - cup raisins or golden raisins
8 - cloves garlic, sliced
2 - pounds fresh baby spinach
1 - teaspoon finely shredded lemon peel
3 - tablespoons lemon juice
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper

DIRECTIONS
In an extra-large nonstick skillet heat 1 tablespoon of the oil over medium heat. Add pine nuts; cook and stir for 3 to 5 minutes or until golden. Transfer to a serving bowl.

Add another 1 tablespoon of the oil to skillet; heat over medium heat. Add one-third of the raisins and one-third of the garlic. Add one-third of the spinach. Cook for 1 to 2 minutes or until spinach begins to wilt, tossing constantly. Transfer to serving bowl. Repeat two more times with the remaining oil, raisins, garlic, and spinach.

Add lemon peel, lemon juice, salt, and pepper to spinach mixture; toss gently to coat.

NUTRITION FACTS (Sauteed Spinach with Raisins and Pine Nuts)
Per serving: 262 kcal , 19 g fat (2 g sat. fat , 7 g polyunsaturated fat , 8 g monounsaturated fat ), 235 mg sodium , 22 g carb. , 4 g fiber , 12 g sugar , 6 g pro.

Balance out the rich and savory qualities of this pork stew with a sliced mango garnish.

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 , 17 g fat (5 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 60 mg chol. , 820 mg sodium , 45 g carb. , 11 g fiber , 13 g sugar , 29 g pro.

Throw a March Madness party, complete with winning https://sendameal.com/appetizers and treats. And don't forget game day dips so everyone can dunk.

INGREDIENTS
24 - chicken drummettes, skinned*
1/4 - cup bottled cayenne pepper sauce
2 - teaspoons cider vinegar
1/2 - teaspoon garlic powder
1/2 - teaspoon ground ginger
3/4 - cup fat-free sour cream
1/2 - cup crumbled blue cheese
1 - green onion, chopped
1 - tablespoon white wine vinegar
1 - tablespoon lemon juice
1 - teaspoon sugar
Carrot and celery sticks

DIRECTIONS
In a large bowl toss the drummettes with 2 tablespoons of the cayenne pepper sauce, 1 teaspoon of the cider vinegar, the garlic powder, and the ginger.

Arrange drummettes on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat 15 to 20 minutes or until chicken is tender and no longer pink, turning once. Drizzle chicken with remaining 2 tablespoons cayenne pepper sauce and 1 teaspoon cider vinegar.
Meanwhile, in a small bowl combine sour cream, blue cheese, green onion, white wine vinegar, lemon juice, and sugar. Serve dressing with chicken drummettes and carrot and celery sticks.
FROM THE TEST KITCHEN
*
Grasp the edge of the skin with a paper towel and pull it away from the drummette.

IF YOU CAN'T FIND CHICKEN DRUMMETTES,
start with 12 chicken wings. Cut off the wing tips; discard or save for making stock. Cut wings at joints to form 24 pieces.

NUTRITION FACTS (Buffalo Chicken Wings with Blue Cheese Dressing)
Per serving: 112 kcal , 4 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 24 mg chol. , 216 mg sodium , 10 g carb. , 2 g fiber , 3 g sugar , 9 g pro.

There is nothing better than a comforting foods like homemade chicken soup. These delicious chicken soup recipes spice up classic chicken soup with vegetables, pasta, and plenty of bold flavors.

INGREDIENTS
1/2 - cup chopped onion
1/2 - cup chopped carrot
1/2 - cup chopped red sweet pepper
1 - clove garlic, minced
1 - tablespoon olive oil
4 - cups reduced-sodium chicken broth
2 - cups chopped cooked chicken
2 - cups cooked pasta (such as campanelle or gemelli)
4 - cups fresh baby spinach
2 - tablespoons snipped fresh Italian parsley
Salt and black pepper

DIRECTIONS
In a large saucepan cook onion, carrot, sweet pepper, and garlic in hot oil over medium heat 5 minutes, stirring frequently.
Stir in broth and chicken. Bring to boiling; reduce heat. Simmer, covered, 5 to 10 minutes or until vegetables are tender.
Stir in cooked pasta and heat through

Add baby spinach and parsley to soup; cook 1 to 2 minutes more. Season to taste with salt and black pepper.

FROM THE TEST KITCHEN

VEGETABLE AND RICE SOUP WITH SWEET POTATOES:

Prepare as directed, except substitute 1 cup chopped, peeled sweet potato for the red sweet pepper, 2 teaspoons minced fresh ginger for the garlic, and 1 1/2 cups cooked white rice for the pasta. Omit chicken and spinach.

Nutrition analysis per serving: 168 calories, 6 g protein, 28 g carbohydrate. 4 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 4 g total sugar, 149% Vitamin A, 11% Vitamin C, 586 mg sodium, 5% calcium, 10% iron

CHICKEN AND BARLEY SOUP WITH KALE:
Prepare as directed, except add 1 cup cubed fresh butternut squash in Step 1. Add 1/4 teaspoon each ground coriander, ground cumin, and ground turmeric and a dash cayenne pepper in Step 2. Substitute 1 cup cooked barley or rice for the pasta and finely chopped Tuscan kale or Swiss chard leaves for the spinach. Omit parsley.

Nutrition analysis per serving: 299 calories, 28 g protein, 27 g carbohydrate, 10 g total fat (2 g sat. fat), 62 mg cholesterol, 6 g fiber, 5 g total sugar, 272% Vitamin A, 192% Vitamin C, 655 mg sodium, 17% calcium, 20% iron

NUTRITION FACTS (Chicken and Vegetable Soup with Pasta)
Per serving: 320 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 62 mg chol. , 672 mg sodium , 29 g carb. , 3 g fiber , 4 g sugar , 29 g pro.

Calling all spaghetti-lovers and pizza purists! You're going to fall for all of our delicious Italian dinners. These traditional dishes are our favorite Italian recipes -- ones you'll want to share, hand down, and save in your recipe box. Sure, we have classics like spaghetti bolognese and baked ziti, but be sure to start with bruschetta and end with tiramisu for the complete Italian experience!

INGREDIENTS
1 -  cup all-purpose flour
1/4 - cup semolina flour
2 - eggs

DIRECTIONS
On a clean work surface, using your hands, mix together the flours. Form the mixture into a mound and create a well in the center. Crack the eggs into the well. Using a fork, gently begin to beat the eggs, mixing in a tiny bit of flour with each stroke. (Protect the well by using your non-beating hand to build up the flour around the edge as you beat.) As the dough begins to thicken and most of the flour has been added, start to stir the dough. When the dough can no longer be stirred, use your hand to mix in the remaining flour, kneading until firm and elastic. Cover with a clean towel; let rest 20 minutes.

On a lightly floured surface, roll dough into an 18-inch circle about 1/16-inch thick. (Be patient. This will take some time and muscle!). Be sure to roll from the center out. The dough is thin enough when you lift it and you can start to see your hands underneath. Lightly flour the surface of the dough. Starting from the side closest to you, loosely roll into a spiral. Cut into strips 1/4- to 1/2-inch wide. Unroll strips to separate. Sprinkle lightly with flour. Let stand 1 hour.

Cook in a large pot of boiling, salted water 2 to 3 minutes or until tender; drain well. Serve with desired sauce.
FROM THE TEST KITCHEN

HERB
Add these flavor additions along to the well with the eggs. If too wet, mixture may need a bit more all-purpose flour. Herb: 2 Tbsp. chopped fresh herbs such as parsley, basil rosemary, sage, oregano, or thyme.

BEET
Beet: 1 small roasted beet, pureed until smooth (about 3 tablespoons)

SAFFRON
Saffron: 1/4 teaspoon saffron threads, crushed and soaked in 2 Tbsp. warm water for 30 minutes.

SPINACH
Spinach: 1/2 of a 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry, and finely chopped.

ROASTED RED PEPPER
Roasted Red Pepper: 1/2 of a roasted red sweet pepper, pureed until smooth (about 3 tablespoons).

NUTRITION FACTS (Homemade Pasta)
Per serving: 187 kcal , 3 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 93 mg chol. , 36 mg sodium , 32 g carb. , 1 g fiber , 0 g sugar , 8 g pro.

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

INGREDIENTS
Cornmeal
1 - recipe Flatbread Dough or 1 lb. 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.

Flatbread Dough

INGREDIENTS
Olive oil or nonstick cooking spray
2 - cups all-purpose flour
1 - package active dry yeast
1 - teaspoon sugar
1/2 - teaspoon kosher salt
1 - tablespoon olive oil
2/3 - cup warm water (105 degrees F to 115 degrees F)

DIRECTIONS
 Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).

NUTRITION FACTS (Pesto-Prosciutto Flatbread)

Per serving: 352 kcal , 17 g fat (5 g sat. fat , 1 g polyunsaturated fat , 9 g monounsaturated fat ), 23 mg chol. , 786 mg sodium , 36 g carb. , 2 g fiber , 2 g sugar , 14 g pro.

NUTRITION FACTS (Flatbread Dough)
Per serving: 179 kcal , 3 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg chol., 166 mg sodium, 33 g carb., 1 g fiber, 1 g sugar, 5 g pro.

Salmon, shrimp, scallops, and most other seafood tastes better when cooked on a grill. These quick-cooking grilled fish and seafood dinners—including buttery grilled salmon and spicy shrimp tacos—are even more delicious than the entrees you shell out big bucks for at a sit-down restaurant. 

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 , 26 g fat (9 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 93 mg chol. , 415 mg sodium , 11 g carb. , 1 g fiber , 3 g sugar , 24 g pro.

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

INGREDIENTS
2 1/2 - pounds russet potatoes (5 to 6 potatoes)
4 - medium leeks, halved and sliced (2 cups)
5 - cloves garlic, minced
2 - tablespoons butter
1 - 8 ounce carton sour cream
4 - ounces Asiago cheese, shredded (1 cup)
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
3/4 - 1 - cup milk
6 - eggs
1 - tablespoon olive oil
1/2 - lemon, juiced
2 -cups baby spinach and/or arugula

DIRECTIONS
Prick potatoes with fork. Microwave on high 12 minutes or until fork-tender, turning once. Remove; cool until easy to handle. Preheat oven to 375 degrees F. Grease a 2-quart baking dish; set aside. In a large skillet cook leeks and 4 cloves of the garlic in melted butter over medium heat 5 minutes or until tender and browned, stirring occasionally.

Peel potatoes; place in large bowl. Mash with potato masher. Stir in leek mixture, sour cream, half of the cheese, 1/4 tsp. salt, and 1/4 tsp. black pepper. Stir in milk to make a creamy consistency. Spread in prepared dish. Bake 40 minutes or until starting to brown. Remove from oven. Make 6 indents in potato mixture. Place an egg in each indent. Bake 20 minutes more or until whites are set and yolks start to thicken. Sprinkle with remaining cheese. Cool slightly.

In bowl whisk oil, lemon juice, remaining 1 clove garlic, 1/4 tsp. salt and 1/4 tsp. black pepper. Add spinach and/or arugula; toss to coat. Serve on casserole.

NUTRITION FACTS (Mashed Potato-Egg Casserole)
Per serving: 457 kcal , 25 g fat (13 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 238 mg chol. , 491 mg sodium , 44 g carb. , 3 g fiber , 5 g sugar , 17 g pro.

Not much can top the juicy tenderness of pulled pork in a pressure cooker. Pile the pork on pita rounds topped with a homemade tzatziki sauce, onion, and feta for a fresh twist on your usual gyro meal.

INGREDIENTS
1 - 5.3 ounce container Greek yogurt
1 - small cucumber, shredded (1/4 cup)
1/2 - cup shredded radishes
2 - tablespoons snipped fresh dill weed
1 - clove garlic, minced
Salt and black pepper
2 1/2 - teaspoons dried oregano, crushed
1 1/2 - teaspoons dried marjoram, crushed
1 1/2 - teaspoons garlic powder
1 1/2 - teaspoons lemon zest
1 - teaspoon salt
1 - teaspoon black pepper
2 - 3 - pounds boneless pork shoulder, trimmed of excess fat and cut into large chunks
1/2 - cup red wine
1 - tablespoon lemon juice
Pita bread
Sliced red onion
Feta cheese, crumbled

DIRECTIONS
For the tzatziki, in a medium bowl combine yogurt, cucumber, radishes, dill, and garlic. Season with salt and pepper to taste. Cover and chill until ready to serve. In a small bowl combine the next 6 ingredients (through black pepper). Reserve 1 Tbsp. seasoning. Rub pork with remaining seasoning. Prepare as directed using desired cooker, below.

FAST 60 MINUTE COOK TIME
Place pork in a 4- or 6-qt. electric or stove-top pressure cooker. Add wine. Lock lid in place. Set an electric cooker on high pressure 60 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 60 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
SLOW 10 HOUR LOW OR 5 HOUR HIGH COOK TIME

Place pork in a 3 1/2- to 4-qt. slow cooker. Add wine. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some of the cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
NUTRITION FACTS (Pulled Pork Gyros with Dilled Radish Tzatziki)

Per serving: 379 kcal , 10 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 79 mg chol. , 856 mg sodium , 38 g carb. , 2 g fiber , 3 g sugar , 30 g pro.

Gone are the days of takeout, thanks to these carbtastic noodle bowls. Your next Netflix night in will never go noodle-less thanks to these dinners, including classic sesame chicken, reinvented ramen, and trendy pad Thai and pho.

INGREDIENTS
8 - ounces whole wheat linguini
1 - small red onion, thinly sliced
1 - pound pork loin, cut in 1/2-inch-thick slices
3 - tablespoons reduced-sodium soy sauce
12 - fresh sage leaves
1 - teaspoon minced garlic (2 cloves) or 1/2 tsp. garlic powder
1 - cup canned or frozen pureed pumpkin or butternut squash
1/4 - cup blue cheese crumbles (optional)

DIRECTIONS
Cook pasta according to package directions, adding onion during last 5 minutes of cooking time. Drain and keep warm.
Meanwhile, in 12-inch skillet heat 1 Tbsp. olive oil. Brush pork with some soy sauce and generously sprinkle black pepper. Cook sage leaves in hot oil until crisp. Drain on paper towels. Add pork to skillet and cook for 2 minutes each side or until golden outside and slightly pink inside. Remove pork from skillet; cover to keep warm. In same skillet combine remaining soy sauce, garlic, 1/4 cup pumpkin, and 1 cup water. Bring to boiling and reduce sauce slightly. Add pasta and onions to skillet; heat through. Divide pasta among four bowls. In skillet, heat remaining pumpkin. Serve pork with pasta, pumpkin, sage leaves, and blue cheese. Makes 4 servings.

NUTRITION FACTS (Pork and Pumpkin Noodle Bowl)
Per serving: 414 kcal , 9 g fat (2 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 71 mg chol. , 645 mg sodium , 51 g carb. , 2 g fiber , 5 g sugar , 34 g pro.

Pressed for time on a busy weeknight? Our easy casserole meals provide a hearty dinner with almost no prep time. Just combine your ingredients, dump them into a casserole dish, 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 , 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.

We’re spilling the technique for steakhouse-quality beef: Sear steak in a skillet then, roast until it reaches your desired temperature. Before digging in, stir together a pan sauce as the meat rests and the juices redistribute.

INGREDIENTS
2 - 3 - beef shoulder petit tenders (about 1 1/2 lb. total) or one 1 1/2-lb. beef center-cut tenderloin roast, trimmed
2 - tablespoons cracked black pepper
1 1/2 - teaspoons kosher salt
2 - tablespoons vegetable oil
3 - tablespoons butter
1/4 - cup finely chopped shallots
1/3 - cup Cognac or other brandy
1 - cup heavy cream

DIRECTIONS
Preheat oven to 400 degrees F. Sprinkle meat with pepper and salt, pressing gently to adhere. Let stand at room temperature 20 minutes.
In an extra-large ovengoing skillet heat oil over medium-high heat. Add meat; cook 8 minutes or until well browned on all sides. Transfer skillet to oven. Roast 8 to 10 minutes for medium-rare (135 degrees F).* Remove meat from skillet and cover loosely with foil. Drain off fat.

For pan sauce, in skillet melt butter over medium heat. Add shallots; cook 3 minutes, stirring to scrape up crusty brown bits. Remove skillet from heat. Carefully add Cognac. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until reduced by about half. Add cream. Return to boiling; reduce heat. Boil gently, uncovered, 3 to 5 minutes or until slightly thickened, stirring frequently. Slice meat and serve with pan sauce.

FROM THE TEST KITCHEN
ROSEMARY-ROASTED BEEF SHOULDER TENDERS
Prepare as directed, except reduce cracked pepper to 2 tsp. and add 2 Tbsp. snipped fresh rosemary to pepper mixture. Use dry red wine in place of the Cognac.

*
If using a center-cut tenderloin roast, increase roasting time to 35 minutes for medium-rare (135 degrees F).

NUTRITION FACTS (Pan-Roasted Beef Shoulder Tenders Au Poivre)

Per serving: 643 kcal , 48 g fat (24 g sat. fat , 6 g polyunsaturated fat , 13 g monounsaturated fat ), 188 mg chol. , 605 mg sodium , 5 g carb. , 1 g fiber , 3 g sugar , 37 g pro.

Get to the heart of the season with our adorable Valentine's Day desserts. Pink-frosted cupcakes topped with fondant hearts overflow with valentine wishes. To decorate the cupcakes, tint a portion of fondant pink. Roll out to 1/8-inch thickness. Cut hearts from fondant using tiny heart-shape cookie cutters. Repeat with white fondant. Arrange hearts in assorted sizes and colors on frosted cupcakes.

INGREDIENTS
1 - 10 ounce package frozen halved strawberries in syrup or one 16-ounce container sliced strawberries in sugar, thawed
1 - package white cake mix (2-layer size)
1/2 - 8 ounce package cream cheese, softened
1/4 - cup butter, softened
1 - teaspoon vanilla
4 - cups powdered sugar
Red food coloring (optional)
24 - strawberries

DIRECTIONS
Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups; set aside. Drain packaged strawberries, reserving syrup. Set aside 3 tablespoons of the syrup for frosting. Add enough water to the remaining syrup to measure 3/4 cup total liquid. Prepare cake mix according to package directions, substituting the syrup-water mixture for the liquid called for on the package. Stir in the drained strawberries. (Batter will be thick.)

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
Bake about 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

For frosting, allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, vanilla, and the reserved syrup with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If desired, beat in 1 or 2 drops red food coloring. Pipe or spread frosting over cooled cupcakes. Store frosted cupcakes in the refrigerator. Before serving, top each cupcake with a whole strawberry. Makes 24 (2-1/2-inch) cupcakes.

FROM THE TEST KITCHEN
Prepare cupcakes as directed through Step 3. Place unfrosted cupcakes in a single layer in an airtight container; seal. Store at room temperature for up to 3 days. Continue as directed in Step 4.

NUTRITION FACTS (Strawberry Cupcakes)
Per serving: 248 kcal , 9 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 37 mg chol. , 185 mg sodium , 41 g carb. , 1 g fiber , 3 g sugar , 2 g pro.

These satisfying slow cooker meals star bold and tender meats, versatile chicken, and hearty vegetables galore. They really be healthy dinners too.

INGREDIENTS
12 - ounces uncooked 93% lean ground turkey
1 - teaspoon dried oregano, crushed
1/4 - teaspoon crushed red pepper
1 - 15 ounce carton light ricotta cheese
2 - cups shredded Italian five-cheese blend, divided
1 - 10 ounce package frozen chopped spinach, thawed and squeezed dry
3 1/2 - cups chunky pasta sauce with mushrooms and green pepper
6 - no-boil lasagna noodles (4 ounces)
1/2 - cup water
Snipped fresh basil or grated Parmesan cheese (optional)
Chunky pasta sauce with mushrooms and green pepper (optional)

DIRECTIONS
In a large nonstick skillet cook ground turkey over medium-high heat until no longer pink, using a wooden spoon to break up turkey as it cooks. Remove from heat. Stir in oregano and crushed red pepper.

In a large bowl combine ricotta cheese, 1 1/2 cups Italian cheese blend, and spinach.

To assemble, spread 1 cup of the pasta sauce in the bottom of a 5-quart oval slow cooker. Top with half of the noodles, breaking and overlapping as necessary to fit. Add half of the turkey mixture, 1 cup of the pasta sauce, and half of the water. Spread half of the cheese mixture over ingredients in cooker. Repeat layers.

Cover and cook on low-heat setting for 3-3/4 hours. Top with the remaining 1/2 cup pasta sauce and 1/2 cup of the Italian cheese blend. Let stand, covered, for 10 minutes before serving.

To serve, cut lasagna into eight portions. If desired, sprinkle each serving with basil and serve with additional pasta 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 (Spicy Turkey Lasagna)
Per serving: 391 kcal , 15 g fat (6 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 88 mg chol. , 768 mg sodium , 34 g carb. , 4 g fiber , 11 g sugar , 26 g pro.

Looking for an easy way to serve some Cajun flavor? Look no further. This six-ingredient soup features andouille sausage and Cajun seasoning, and it takes 30 minute dinner start to finish.

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 , 26 g fat (11 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 67 mg chol. , 1113 mg sodium , 20 g carb. , 2 g fiber , 1 g sugar , 12 g pro.

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 - egg, lightly beaten
1/4 - cup fine dry bread crumbs
2 - tablespoons grated Romano cheese
2 - tablespoons milk
1/2 - teaspoon dried marjoram or oregano, crushed
1 - clove garlic, minced
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
12 - ounces ground beef
1 - tablespoon olive oil
1 - recipe Pizza Dough
Cornmeal
1 - recipe Simple Pizza Sauce
2 - cups shredded provolone cheese (8 ounces)
1/2 - cup thin strips yellow sweet pepper
1/4- cup thin wedges red onion

DIRECTIONS
Place a baking stone on the lowest oven rack;* preheat oven to 450 degrees F.
In a large bowl combine egg, bread crumbs, Romano cheese, milk, marjoram, garlic, salt, and black pepper. Add ground beef; mix well. Shape into 1-inch meatballs.

In a large skillet cook meatballs in hot oil over medium-high heat until no longer pink (160 degrees F), turning to brown evenly. Drain on paper towels. Cool slightly; cut in half.

On a lightly floured surface, roll each portion of Pizza Dough into a rough 10-inch circle.

Sprinkle a baking sheet or pizza peel with cornmeal. Place a dough circle on baking sheet or peel. (When the baking sheet or peel is moved back and forth, the dough should move freely.) Top pizza with half of the Simple Pizza Sauce and half of the provolone cheese; sprinkle with half of the meatballs, half of the sweet pepper, and half of the onion. Use the baking sheet or peel to transfer pizza to preheated baking stone.

Bake for 10 to 12 minutes or until crust is golden brown. Use the baking sheet or peel to transfer pizza to a cutting board. Repeat with the remaining dough and toppings. To serve, cut into wedges.

FROM THE TEST KITCHEN
*TIP:
If you don't have a baking stone, place each dough circle in a greased 12-inch pizza pan sprinkled with cornmeal. Add toppings and bake as directed.

Hit up 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
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 , 10 g fat (5 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 28 mg chol. , 463 mg sodium , 50 g carb. , 9 g fiber , 13 g sugar , 15 g pro.

Nothing is too pretty to eat. Otherwise we'd have to bypass these delicate edible flower dinners—and what's the fun in that? Check out these gorgeous ideas for incorporating edible flowers into your favorite foods like cupcakes, tea sandwiches, cookies, and jams.

INGREDIENTS
4 - cups cubed, seeded cantaloupe or 2 1/2 cups cubed, seeded watermelon
2 - teaspoons finely shredded orange peel
1 - cup sugar
6 - egg yolks
1/4 - cup dried hibiscus flowers, coarsely broken (optional)
2 1/4 - cups whole milk
1 - cup unsweetened coconut milk or whole milk
3/4 - cup whipping cream
1/2 - teaspoon salt

DIRECTIONS
In a blender or food processor combine cantaloupe and orange peel. Blend or process until smooth. Strain through a fine-mesh sieve; discard pulp and peel. Measure 1-1/2 cups of the melon liquid; set aside.

In a medium bowl combine sugar and egg yolks; beat with an electric mixer on high speed for 4 minutes. Set aside.
Place hibiscus flowers, if using, in a large tea ball or place on a 6-inch square of double-thick cheesecloth, bring up sides, and tie closed with 100 percent cotton kitchen string.

In a large saucepan combine hibiscus, milk, coconut milk, cream, and salt; heat just until simmering. Remove from heat; let stand for 2 minutes. Discard hibiscus.

Slowly stir 1 cup of the hot milk mixture into the egg yolk mixture. Return all of the egg yolk mixture to the saucepan. Heat and stir for 5 to 6 minutes or until mixture thickens and coats the back of a metal spoon (185 degrees F on an instant-read thermometer). Be careful not to let mixture boil. Place saucepan in a bowl of ice water; stir constantly for 2 to 3 minutes or until cool.
In a large bowl combine melon liquid* and egg yolk-milk mixture, stirring until well mixed. Cover surface of the mixture with plastic wrap. Chill about 4 hours or until well chilled.

Freeze mixture in a 2- to 4-quart ice cream freezer according to the manufacturers directions. If desired, ripen gelato mixture for 4 hours before serving.**

FROM THE TEST KITCHEN
CARAMEL-CAPPUCCINO GELATO:
Beat sugar and eggs as directed in Step 2. Omit melon, orange peel (if desired), and hibiscus flowers; replace coconut milk with whole milk; and add 2 teaspoons instant espresso coffee powder or instant coffee crystals to milk mixture. Continue as directed in Steps 4 through 6, except add an additional 1-1/2 cups whole milk in place of the melon juice. Freeze mixture as directed in Step 7, except once the gelato is almost thick, drizzle in 1/4 cup caramel ice cream topping and continue to freeze.

Nutrition Analysis per serving: 166 calories, 4 g protein, 20 g carbohydrate, 8 g total fat (5 g sat. fat), 92 mg cholesterol, 0 g fiber, 20 g sugar, 8% Vitamin A, 0% Vitamin C, 129 mg sodium, 10% calcium, 1% iron

CHERRY GELATO:
Prepare as directed, except omit hibiscus flowers and substitute one 16-ounce package (3 cups) frozen pitted dark sweet cherries, thawed, for the melon, blending or processing until smooth as directed. If desired, add 2/3 cup toasted slivered almonds just before freezing.

Nutrition Analysis per serving: 167 calories, 3 g protein, 18 g carbohydrate, 10 g total fat (6 g sat. fat), 88 mg cholesterol, 0 g fiber, 17 g sugar, 11% Vitamin A, 1% Vitamin C, 103 mg sodium, 6% calcium, 3% iron

*
If desired for the watermelon version, stir in 6 drops of red food coloring.

**
Ripening homemade gelato improves the texture and helps to keep it from melting too quickly during eating. To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer container and ripen by freezing in your regular freezer about 4 hours (or check the manufacturers recommendations).

NUTRITION FACTS (Melon-Hibiscus Gelato)

It's so much easier than you think to make your own spring rolls at home! Ready in less than an hour, these cute rolls are filled with shredded carrots, rice noodles, and a fresh chimichurri sauce—plus plenty of shrimp, of course.

INGREDIENTS
1 - recipe Chimichurri Sauce
4 - ounces cooked shrimp, peeled, deveined, and chopped
1 - cup shredded romaine lettuce
3/4- cup packaged coarsely shredded carrots
1/2 - cup fresh cilantro leaves
1/2 - cup fresh mint leaves
2 - green onions, cut into thin bite-size strips
1 - ounce dried rice vermicelli noodles
10 - 8 inches rice papers
10 - sprigs fresh flat-leaf parsley
Soy sauce

DIRECTIONS
Prepare Chimichurri Sauce. In a medium bowl combine the sauce, shrimp, lettuce, carrots, cilantro, mint, and green onions. Let stand for 15 to 30 minutes to allow shrimp and vegetables to soften slightly and absorb flavors from the sauce, stirring occasionally.
Meanwhile, in a medium saucepan cook the vermicelli in lightly salted boiling water for 3 minutes or until just tender; drain. Rinse under cold water; drain well. Use kitchen shears to snip the noodles into small pieces; set aside.

To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water; transfer to a clean round dinner plate. Let stand for several seconds to soften. Place a parsley sprig in the center of the paper. Spoon about 1/4 cup of the shrimp mixture just below the center. Arrange some of the vermicelli noodles across mixture. Tightly roll up rice paper from the bottom, tucking in sides as you roll.
Repeat with the remaining rice papers, parsley sprigs, shrimp mixture, and noodles. Serve spring rolls with soy sauce for dipping.
FROM THE TEST KITCHEN

MAKE-AHEAD DIRECTIONS:
Prepare as directed. Layer spring rolls between damp paper towels in an airtight container. Store in the refrigerator for up to 4 hours.

VEGGIE SPRING ROLLS:
Prepare as above except omit shrimp and substitute 3/4 cup diced firm tofu.

Chimichurri Sauce
INGREDIENTS
1 1/2 - cups lightly packed fresh flat-leaf parsley
1/4 - cup olive oil
1/4 - cup rice vinegar
4 - 6 - cloves garlic, minced
1/4 - teaspoon salt
1/4 - teaspoon black pepper
1/4 - teaspoon crushed red pepper
DIRECTIONS
 In a blender or food processor combine flat-leaf parsley, olive oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper. Cover and blend or process with several on/off pulses until chopped but not pureed.
NUTRITION FACTS (Shrimp Spring Rolls with Chimichurri)

Whether you're looking for a quick weekday breakfast or a leisurely Sunday brunch, all you'll need for delicious morning meals is a slow cooker! For breakfast on the go, we've got toasted granola, creamy yogurt, and overnight oatmeal. Entertain guests with delicious brunch favorites like French toast, quiche, and loaded hash browns -- all served up straight from the slow cooker.

INGREDIENTS
Disposable slow cooker liner
Nonstick cooking spray
1 - 10 ounce package frozen chopped spinach, thawed and well drained
4 - slices bacon
1 - tablespoon olive oil
2 - cups coarsely chopped portobello mushrooms
1/2 - cup chopped red sweet pepper (1 small)
1 1/2 - cups shredded Gruyere cheese or Swiss cheese (6 ounces)
8 - eggs
2 - cups half-and-half or whole milk
2 - tablespoons snipped fresh chives
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1/2 - cup packaged biscuit mix
DIRECTIONS
Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner; coat liner with cooking spray. Using clean paper towels, press spinach to remove as much liquid as possible; set aside.

In a medium skillet cook bacon until crisp; drain, crumble, and set aside. Discard drippings. In same skillet heat oil over medium heat. Add mushrooms and sweet pepper; cook and stir until tender. Stir in spinach and cheese.

In a medium bowl combine eggs, half-and-half, chives, salt, and black pepper. Stir egg mixture into spinach mixture in skillet. Gently fold in biscuit mix. Pour egg mixture into prepared slow cooker. Sprinkle with bacon.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours or until a knife inserted into the center comes out clean. Turn off cooker. If possible, remove crockery liner from cooker. Cool for 15 to 30 minutes before serving.

NUTRITION FACTS (Crustless Spinach-and-Mushroom Quiche)

Whether you prefer hearty meat or savory vegetables, our homemade soups will warm you up from the inside. Pair a steaming hot bowl with one of our wholesome artisan breads for a complete meal your family will love.

INGREDIENTS
3 - 14 1/2 ounce cans reduced-sodium chicken broth
1 - 28 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 - fennel bulb, trimmed, quartered, cored, and sliced
1 - cup chopped onion
1 - 8 ounce bunch fresh kale, stemmed and chopped (8 cups)
1 - 9 ounce package refrigerated cheese-filled tortellini or ravioli
2 - tablespoons chopped fresh oregano
1 - 2 - tablespoons whipping cream
1/2 - cup grated Parmesan cheese

DIRECTIONS
 In a 6-qt. slow cooker stir together broth, tomatoes with juices, fennel, and onion. Cover; cook on low 6 hours or on high 3 hours.
If cooking on low, turn to high. Stir in kale, tortellini, and oregano. Cover; cook on high 30 minutes more or until tortellini are tender. Stir in cream. Serve with Parmesan cheese.

NUTRITION FACTS (Tuscan Tortellini Soup)

Unless you've been living under a rock, you've heard of salmon cooked on a cedar plank -- but plank cooking works for chicken, too! Cooking chicken on a plank makes it easier to pick up and move, and it allows you to add ingredients on top without worrying about losing food down the grill grate.

INGREDIENTS
2 - 14x6x3/4-inch apple or pecan grilling planks
2 - tablespoons packed brown sugar
4 - teaspoons paprika
2 - teaspoons dry mustard
1/2 - teaspoon salt
1/2 - teaspoon garlic powder
1/4 - teaspoon cayenne pepper
1 - 2 pound broiler-fryer chicken, cut in half
2 - medium avocados, halved and seeded
1 - tablespoon olive oil
6 - slices bacon
2 - medium roma tomatoes, sliced

DIRECTIONS
At least 1 hour before grilling, soak planks in enough water to cover. Place weights on planks so they stay submerged during soaking.
In a small bowl combine brown sugar, paprika, mustard, salt, garlic powder, and cayenne pepper.
Spread spice mixture under the skins of chicken halves and over outsides of chicken halves; rub in with your fingers. Brush avocados with oil.

For a charcoal or gas grill, place planks on the rack of an uncovered grill directly over medium heat until planks begin to crackle and smoke. Meanwhile, place chicken halves, skin sides down, on the grill rack. Grill about 3 minutes or until grill marks appear. Place a chicken half, bone side down, on each plank. Lay bacon slices over chicken. Add avocado halves, cut sides up, to planks. Cover; grill for 30 minutes. Remove avocados from grill and set aside to cool. Cover; grill for 30 to 45 minutes more or until chicken is no longer pink (180 degrees F in a thigh muscle).

Transfer planks with chicken halves to two serving platters. Remove skins from avocado halves; slice avocados. Serve chicken with avocado slices and tomato slices.
NUTRITION FACTS (Planked Club Chicken)
Per serving: 373 kcal , 27 g fat (6 g sat. fat , 5 g polyunsaturated fat , 13 g monounsaturated fat ), 82 mg chol. , 383 mg sodium , 11 g carb. , 4 g fiber , 5 g sugar , 23 g pro.

These aren't foods you start baking during the National Anthem, nor are they good for someone who can't frost a super bowl football brownie without Googling a picture first. They are meals for someone who enjoys a kick of flavor along with kickoff. 

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
THE DAY BEFORE:
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.*
TAILGATE DAY:

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.

Our fully loaded hoagie dinner with ground beef, garlic, and two whole jars of pasta sauce rivals anything from your corner deli. Simmer in a slow cooker, pile onto thick buns, and dig in. 

INGREDIENTS
2 - eggs, lightly beaten
1 1/2 - cups soft whole wheat bread crumbs
1/2 - cup finely chopped onion (1 medium)
1/2 - teaspoon salt
1/2 - teaspoon dried Italian seasoning, crushed
2 - pounds lean ground beef
2 - 26 ounce jar red pasta sauce
12 - hoagie buns or bratwurst buns
1/2 - cup grated Parmesan cheese

DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl combine eggs, bread crumbs, onion, salt, and Italian seasoning. Add ground beef; mix well. Shape into 48 meatballs. Arrange meatballs in a large roasting pan or 15x10x1-inch baking pan. Bake for 15 to 20 minutes or until done (160 degrees ).* Drain well.

In a 4-quart Dutch oven combine the pasta sauce and meatballs. Heat through. Split buns or hollow out tops of unsplit buns. Spoon hot meatball mixture into buns. Spoon any remaining sauce over the meatballs. Sprinkle cheese over meatballs. If buns are split, top with bun halves. Let stand for 1 to 2 minutes before serving.

FROM THE TEST KITCHEN
*
The internal color of a meatball is not a reliable doneness indicator. A beef, veal, lamb, or pork meatball cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.

NUTRITION FACTS (Saucy Meatball Sandwich)
Per serving: 599 kcal , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 86 mg chol. , 1351 mg sodium , 83 g carb. , 6 g fiber , 11 g sugar , 29 g pro.

It's hardly breakfast without a hearty helping of fluffy eggs. Pair them with chunks of potato, fresh veggies, crispy bacon, and shredded cheese in these outstanding egg casserole meals.

INGREDIENTS
1 - 3 pound spaghetti squash
2 - eggs, lightly beaten
1/3 - cup finely shredded Parmesan cheese
3 - tablespoons all-purpose flour
2 - tablespoons snipped fresh sage
6 - slices lower sodium less fat bacon, coarsely chopped
3 - cups coarsely chopped, trimmed Swiss chard
2 - ounces reduced-fat feta cheese, crumbled (about 1/3 cup)
6 - eggs
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper

DIRECTIONS
Preheat oven to 375 degrees F. Line a small baking pan with parchment paper. Cut spaghetti squash in half crosswise. Use a spoon to scoop out and discard seeds and strings. Place squash halves, cut sides down, on prepared baking pan. Bake about 1 hour or until squash is tender when pierced with a sharp knife. Cool completely on a wire rack. Reduce oven temperature to 350 degrees F.
For crust, in a large bowl combine lightly beaten eggs, Parmesan cheese, flour, and sage. Using a fork, scrape squash pulp into the bowl with the egg mixture. Gently stir until well combined. Spread mixture evenly in a greased 2-quart rectangular baking dish. Bake, uncovered, about 20 minutes or until crust is set and edges start to brown.

Meanwhile, in a large nonstick skillet cook bacon over medium heat until just browned but not crisp. Using a slotted spoon, transfer bacon to a small bowl. Discard bacon drippings. Spray skillet with cooking spray. Add chard to skillet; cook and stir for 1 minute.
Top squash crust with chard, feta cheese, and bacon. Bake, uncovered, about 5 minutes more or until heated through.

Coat the same skillet with nonstick cooking spray. Heat skillet over medium heat. Break three eggs into skillet, keeping eggs separate. Sprinkle with half of the salt and half of the pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. Remove from heat for sunny-side-up eggs. For fried eggs over easy or over hard, when the whites are completely set and yolks start to thicken, turn the eggs and cook for 30 seconds more (for over easy) or 1 minute more (for over hard). Remove eggs from the skillet; keep warm. Repeat with remaining three eggs and remaining salt and pepper.

To serve, cut baked casserole into six equal portions and place on six serving plates. Top each portion with an egg.

NUTRITION FACTS (Squash, Bacon, and Feta Breakfast Bake)
Per serving: 225 kcal , 11 g fat (4 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 257 mg chol. , 534 mg sodium , 16 g carb. , 3 g fiber , 5 g sugar , 16 g pro.

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 , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 53 mg chol. , 830 mg sodium , 46 g carb. , 16 g fiber , 9 g sugar , 32 g pro.

The spice—and the price—is right for this Indian-inspired cheap healthy dinner recipe. Serve the turmeric- and ginger-infused grilled chicken on a bed of basmati rice (included in the price estimate) to round out the meal.

INGREDIENTS
1/2 - cup plain Greek yogurt
2 - tablespoons olive oil
1 - tablespoon grated peeled fresh turmeric*
1 - tablespoon grated peeled fresh ginger
1 - tablespoon lime juice
2 - cloves garlic, minced
1 - teaspoon coriander seeds, toasted and ground
1/2 - teaspoon kosher salt
4 - skinless, boneless chicken breast halves (1 1/2 lb.) or 1 1/2 lb. skinless, boneless chicken thighs
Cooked basmati rice
Lime wedges
Fresh snipped fresh cilantro

DIRECTIONS
For marinade, in a small bowl whisk together the first eight ingredients (through salt). Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.

Remove chicken from marinade; discard any marinade remaining in bag. Place chicken on a well-greased grill rack. Grill, covered, over medium heat 12 to 15 minutes or until done (165 degrees F for breasts, at least 170 degrees F for thighs), turning once. Serve chicken with rice and lime wedges. If desired, sprinkle with fresh cilantro.

FROM THE TEST KITCHEN
*TIP
To peel turmeric, use a vegetable scrubber to remove the tender peel.

NUTRITION FACTS (Turmeric-Ginger Marinated Chicken)
Per serving: 360 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 125 mg chol. , 205 mg sodium , 27 g carb. , 1 g fiber , 1 g sugar , 42 g pro.

Our super-easy burgers, pastas, and skillet dinners will help you end your long-term relationship with the drive-through. Resort to any of these 30-minute meals for a wholesome and satisfying family meal in the midst of your busy work week.

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 , 31 g fat (6 g sat. fat , 8 g polyunsaturated fat , 14 g monounsaturated fat ), 56 mg chol. , 621 mg sodium , 14 g carb. , 5 g fiber , 5 g sugar , 19 g pro.

INGREDIENTS
Nonstick cooking spray
1 - pound penne
3 - tablespoons unsalted butter
3 - tablespoons all-purpose flour
2 - cups 2% milk
1 - tablespoon dried minced onion
2 - teaspoons dry mustard
1/4 - teaspoon salt
Pinch of cayenne pepper
2 - cups shredded Swiss cheese (8 ounces)
2 - cups shredded sharp cheddar cheese (8 ounces)
1 - cup shredded Gouda cheese (4 ounces)

DIRECTIONS
Preheat oven to 350 degrees F. Coat a 2-quart broiler-safe dish with cooking spray. Cook penne according to package directions; drain.
Meanwhile, in a medium saucepan melt butter over medium heat. Sprinkle flour onto butter and cook, whisking constantly, for 1 minute. Whisk in milk, dried onion, dry mustard, salt, and cayenne pepper. Bring to a simmer over medium-high heat. Reduce heat and cook, whisking constantly, for 3 minutes. Remove from heat.

In a large bowl toss together cheeses. Whisk half of the cheese into the milk mixture in skillet until smooth. Stir cheese sauce into pasta. Spoon half of the pasta into the prepared baking dish. Top with half of the remaining cheese. Repeat layering, ending with cheese.
Bake for 20 minutes. Increase heat to broil. Broil pasta for 3 to 4 minutes until bubbly and browned.

NUTRITION FACTS (Three-Cheese Baked Mac)
Per serving: 383 kcal , 19 g fat (11 g sat. fat , 59 mg chol. , 298 mg sodium , 34 g carb. , 2 g fiber , 19 g pro.
https://www.bhg.com/recipe/three-cheese-baked-mac-2/

Add some spice to your midday meal with these zesty enchilada wraps. Even though these enchiladas aren't baked in a cheesy sauce, they're still extra creamy, thanks to cream cheese, sour cream, and cheddar cheese.

INGREDIENTS
1 - tablespoon butter
2- skinless, boneless chicken breast halves, finely chopped
1 - teaspoon chili powder
1/2 - teaspoon ground cumin
1 - clove garlic, minced
Dash cayenne pepper
1 -3 ounce package cream cheese, softened
1/2 - cup shredded sharp cheddar cheese (2 ounces)
1/4 -cup sour cream
1 - 10 ounce can diced tomatoes and green chiles, drained
1/4 -cup thinly sliced green onions (2)
2 -tablespoons snipped fresh cilantro
6 - 8 inches flour tortillas
12 -leaves Boston, bibb, or green leaf lettuce
Cucumber slices, avocado slices, or tomato slices (optional)

DIRECTIONS
In a large skillet heat butter over medium heat until melted. Add chicken; cook and stir until chicken is no longer pink. Stir in chili powder, cumin, garlic, and cayenne pepper; cook and stir for 1 minute more. Cool slightly.

In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream with an electric mixer on low to medium speed until creamy. Fold in chicken mixture, tomatoes and chiles, green onions, and cilantro. If desired, cover and chill for up to 24 hours.
Spread chicken mixture evenly over tortillas. Top with lettuce and, if desired, cucumber slices. Roll up tortillas.

NUTRITION FACTS (Chicken Enchilada Wraps)
Per serving: 289 kcal , 15 g fat (8 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 68 mg chol. , 466 mg sodium , 20 g carb. , 2 g fiber , 4 g sugar , 19 g pro.

Pressed for time on a busy weeknight? No problem! Our easy dump casserole meals provide a hearty meal with almost no prep time. Just combine your ingredients, dump them into a casserole dinners, 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 , 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.

INGREDIENTS
1 - 3 pound beef chuck roast
1 - pound small whole carrots, cut in 2 inch pieces (halve any large)
8 - ounces boiling onions, peeled and halved, or 1 large onion cut in thin wedges
4 - cloves garlic, halved
2 - jalapeno peppers*, seeded and sliced
1 - cup strong brewed coffee
1 - 1 1/2 ounce beef stew seasoning mix
2 - tablespoons balsamic vinegar
2 - cubes chipotle bouillon cubes, crumbled; or 2 beef bouillon cubes, crumbled with 1/2 tsp. ground chipotle chile
1 - bay leaf
1 - 8 ounce container dairy sour cream
1 - recipe Gremolata (recipe below)

DIRECTIONS
Trim fat from roast; sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper on meat. Set aside.
In 6-quart slow cooker combine carrots, onions, garlic and jalapeno peppers. Place roast on top of vegetables.
In medium bowl combine coffee, seasoning mix, balsamic vinegar, bouillon, and bay leaf. Pour over roast in cooker.
Cover and cook on low-heat setting for 9 to 10 hours.

Transfer roast to cutting board; cover and let rest 10 minutes. With slotted spoon, transfer vegetables to serving dishes (remove and discard bay leaf); cut up meat and add to bowls. Using a wire mesh strainer, strain sauce, reserving 2 cups. Place sour cream in a medium bowl; whisk in the 2 cups sauce. Spoon some sauce on beef; pass remaining. Sprinkle with Germolata. Makes 8 servings.

FROM THE TEST KITCHEN
*NOTE:
Because hot chile peppers, such as jealapenos, can burn skin and eyes, wear plastic or rubber gloves when handling them. If using bare hands, wash well with soap and water immediately after.

Gremolata

INGREDIENTS
1/4 - cup snipped fresh flat-leaf parsley
1 - tablespoon finely shredded lemon peel
2 - cloves garlic, minced

DIRECTIONS
 In a small bowl combine parsley, lemon peel, and garlic.
NUTRITION FACTS (Cappuccino Pot Roast)
Per serving: 530 kcal , 36 g fat (16 g sat. fat , 1 g polyunsaturated fat , 15 g monounsaturated fat ), 127 mg chol. , 1084 mg sodium , 13 g carb. , 3 g fiber , 6 g sugar , 34 g pro.

These power-packed vegetarian meals (each with 15 or more grams of protein) are here to show you that meatless eating doesn't mean sacrificing essential nutrients.

INGREDIENTS
1 - 15 ounce can cannellini beans, rinsed and drained
1 1/2 - cups soft bread crumbs
1/4 - cup shredded carrot
1/4 - cup finely chopped onion
1 - egg
2 - tablespoons snipped fresh parsley
3 - tablespoons olive oil
4 - slices country Italian bread, toasted
1 - cup packed fresh baby spinach
1/4 - cup Easy Tomato Sauce (recipe below)

DIRECTIONS
In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Combine remaining bread crumbs and parsley in a shallow dish.
Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into bread crumb mixture to coat.

Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.
Arrange spinach and patties on bread slices. Top with Easy Tomato Sauce. Makes 4 servings.
Easy Tomato Sauce

INGREDIENTS

1 - 14 1/2 ounce can diced tomatoes, undrained
2 - tablespoons snipped fresh basil
Salt
Ground black pepper

DIRECTIONS
 Place tomatoes in a blender or food processor. Cover and blend or process to desired consistency. Pour into a bowl and stir in snipped fresh basil. Season to taste with salt and pepper.

NUTRITION FACTS (White Bean Burgers with Spinach)
Per serving: 353 kcal , 13 g fat (2 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 53 mg chol. , 873 mg sodium , 48 g carb. , 9 g fiber , 5 g sugar , 15 g pro.

Warm up this winter with these sweat-inducing dishes from around the world. We're sharing our hottest chile meals ever, so go bold! The blend of peppers and warm spices will add a delicious depth to your dinner.

INGREDIENTS
1/2 - cup Mexican crema or sour cream
2 - teaspoons taco seasoning or Mexican seasoning blend
1 - pound chicken breast tenderloins
2 - tablespoons fajita seasoning blend
2 - tablespoons olive oil
2 - tablespoons lime juice
1 - tablespoon bottled hot sauce (such as Cholula)
1 - fresh poblano pepper, stemmed, quartered lengthwise, and seeded*
1 - red sweet pepper, stemmed, quartered lengthwise, and seeded
1 - onion, peeled and cut crosswise into 1/3-inch-thick rings
Olive oil
Salt
8 - 6 inches flour tortillas
Guacamole
Shredded cheese
Salsa or pico de gallo

DIRECTIONS
In a small bowl stir together the Mexican crema and taco seasoning; set aside.

In a large bowl combine the chicken tenderloins, fajita seasoning, olive oil, lime juice, and hot sauce; toss until well coated. Set aside.
Brush the poblano, red sweet pepper, and onion pieces with oil; season with salt. For charcoal or gas grill, grill the vegetables on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender and slightly charred, turning occasionally. Remove from grill.

Add chicken to the grill. Cover and grill for 4 to 5 minutes or until no longer pink, turning once. Transfer to a serving platter.
Add tortillas to the grill. Grill for 20 to 30 seconds per side or until heated through.
Chop vegetables into bite-size pieces and place in a serving bowl.

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 (Grilled Chicken-Finger Fajitas with Peppers and Onions)
Per serving: 785 kcal , 47 g fat (13 g sat. fat , 6 g polyunsaturated fat , 21 g monounsaturated fat ), 86 mg chol. , 1976 mg sodium , 64 g carb. , 6 g fiber , 9 g sugar , 28 g pro.

Indulge in a hot plate of Southern home cooking while in the company of your favorite crowd. Make your night memorable with these large-batch meals featuring our favorite Cajun flavors, such as jambalaya, gumbo, and crawfish. They will fill your stomach and warm your heart!

INGREDIENTS
3 1/2 - cups dry red beans (1-1/2 pounds), rinsed and drained
5 - cups water
3 - cups chopped onions (3 large)
2 - 4 ounce cans (drained weight) sliced mushrooms, drained
6 - cloves garlic, minced
2 - tablespoons Creole seasoning
1 - 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
2 - cups instant brown rice
2 - medium green sweet peppers, cut into strips
Bottled hot pepper sauce (optional)

DIRECTIONS
Place beans in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

In a 6-quart slow cooker combine beans, the 5 cups water, the onions, mushrooms, garlic, and Creole seasoning.
Cover and cook on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in tomatoes, uncooked rice, and sweet peppers. Cover and cook for 30 minutes more. If desired, pass bottled hot pepper 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 (Red Beans Creole)
Per serving: 269 kcal , 1 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 886 mg sodium , 53 g carb. , 11 g fiber , 5 g sugar , 14 g pro.

Pork chops are a dinnertime staple, and these dinners raise the bar. Whether you're a fan of classic pork chops in apple juice or want to try out a new twist, you'll want to keep these pork chop meals handy.

INGREDIENTS
4 - pork loin chops, cut 1/2-inch thick (about 1-3/4 lb.)
Salt and ground black pepper
2 - medium sweet potatoes, thinly sliced
2 - tablespoons butter
12 - baby carrots with tops, halved lengthwise
1 - medium peach, sliced and peeled
1/2 - cup chopped onion
1/3 - cup pure maple syrup
2 - tablespoons bourbon
Fresh thyme (optional)

DIRECTIONS
Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add sweet potatoes and chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, peaches, onion, maple syrup, and bourbon. Cover; simmer for 8 minutes or until desired doneness.

Using slotted spoon, transfer chops, potatoes, carrots, peaches, and onions to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops. Garnish with thyme, if desired. Makes 4 servings.

Featuring green beans, cherry tomatoes, and fresh parsley, this sausage skillet tastes like summer. It’s perfect for those following a gluten-free diet—just make sure the Italian sausage you choose doesn’t contain any wheat fillers.

INGREDIENTS
1 - tablespoon extra-virgin olive oil
4 - uncooked Italian sausage links (about 1 pound)
2 - shallots, peeled and sliced (1/2 cup)
1 - tablespoon minced garlic (6 cloves)
2 - cups reduced-sodium chicken broth
12 - ounces green beans, trimmed
1 - 15 ounce can cannellini beans, rinsed and drained
8 - ounce (1 3/4 cups) cherry tomatoes, halved
1/3 - cup chopped Italian parsley

DIRECTIONS
In a very large skillet heat oil over medium heat. Add sausage and cook for 10 minutes, turning occasionally. Add shallots and garlic to skillet with sausages and cook for 30 seconds. Add chicken broth and bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add green beans and cannellini beans; return to simmer. Cover and cook 5 minutes more or until green beans are crisp-tender and sausage is done (160 degrees F). Add tomatoes and parsley to skillet and stir to coat.

NUTRITION FACTS (Italian Sausage & Two-Bean Skillet)
Per serving: 573 kcal , 40 g fat (13 g sat. fat , 5 g polyunsaturated fat , 19 g monounsaturated fat ), 86 mg chol. , 1345 mg sodium , 28 g carb. , 8 g fiber , 6 g sugar , 26 g pro.

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 desserts.. So what are you waiting for? Your next meal is just a quick click away.

INGREDIENTS
2 - cups sliced red onions (2 large)
2 - slices bacon, chopped
3 - cloves garlic, minced
2 - eggs, lightly beaten
1 - cup finely chopped fresh mushrooms
1/2 - cup fine dry bread crumbs
1/3 - cup finely shredded Parmesan cheese
2 - tablespoons tomato paste
1 - tablespoon balsamic vinegar
1/2 - teaspoon salt
1 - pound 90% lean ground beef
12 - ounces bulk Italian sausage
8 - ounces dried multigrain farfalle pasta
1 - tablespoon butter
1 - 24 ounce jar pasta sauce
1 - 15 ounce can no-salt-added tomato sauce
2 - tablespoons butter, softened
1/2 - teaspoon dried Italian seasoning, crushed
1- 16 ounce package frozen broccoli, cauliflower, and carrots

DIRECTIONS
Preheat oven to 350 degrees F. In a food processor combine 1/4 cup of the onions, the bacon, and garlic. Cover and process with several on/off pulses until chopped.

In a large bowl combine eggs, mushrooms, bread crumbs, Parmesan cheese, tomato paste, vinegar, salt, and bacon mixture. Add ground beef and Italian sausage; mix well. In a 3-quart rectangular baking dish lightly pat mixture into a 9x5-inch loaf. Bake for 50 to 60 minutes or until done (165 degrees F); cool.

For sauce, in a large skillet melt the 1 tablespoon butter over medium-low heat. Add the remaining 1 3/4 cups onions. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until golden, stirring frequently. Transfer caramelized onions to a large bowl; stir in pasta sauce and tomato sauce. Reserve 1 1/2 cups of the sauce for assembling dinners.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to stop cooking; drain again. Stir cooked pasta into the remaining sauce.

For seasoned butter, in a small bowl combine the 2 tablespoons softened butter and Italian seasoning. Cover and chill until needed.
TO ASSEMBLE DINNERS:

Cut meatloaf into 12 slices. Line six 8x1-inch round or 8x8x1 3/4-inch square disposable foil pans* with heavy plastic wrap, extending the wrap to one side so there is enough to cover when folded back over pan. Arrange pasta mixture and frozen vegetables in the prepared pans. Top pasta mixture with meatloaf slices and the reserved sauce. Top vegetables with seasoned butter. Fold plastic wrap over food, then wrap pans completely in foil. Freeze for up to 4 months.

TO SERVE:
To serve, preheat oven to 350 degrees F. Remove foil from frozen dinner(s). Lift dinner(s) out of pan(s) and remove plastic wrap; return dinner(s) to pan(s). Cover with foil. Bake for 60 to 65 minutes or until heated through.

FROM THE TEST KITCHEN
*
If you prefer, assemble dinners in six 1- or 2-compartment microwave-safe storage containers; seal and freeze for up to 4 months. To serve, remove lids from a frozen dinner and cover with vented plastic wrap or a paper towel. Microwave on defrost setting for 12 minutes, then on 100% power (high) for 4 to 6 minutes or until heated through, stirring pasta mixture, sauce, and vegetables once or twice.