This chicken casserole recipe is called the "ultimate" for some very good reasons: It's a chicken and noodle casserole that also features Alfredo sauce and veggies, plus it's topped with panko, pecans, and Parmesan cheese.

Directions

Preheat oven to 350°F. Cook pasta according to package directions; drain. Return to hot pan.

Meanwhile, in a large saucepan melt the 2 tablespoons butter over medium heat. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, roasted sweet peppers, and fines herbs. Transfer mixture to an ungreased 3-quart rectangular baking dish.

In a small bowl combine panko, nuts, Parmesan cheese, and the 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, for 30 to 35 minutes or until heated through and topping is golden brown.

*Tip:
If you don't have cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy deli-roasted chicken, each of which will yield 1 1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. In a large skillet combine 1 1/4 pounds skinless, boneless chicken breasts and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F). Drain well. Chop chicken. By starting with 1 1/4 pounds skinless, boneless chicken breasts, you will get about 3 cups cubed cooked chicken.

Nutrition Facts
Per Serving:
600 calories, 34 g fat (17 g saturated fat, 2 g polyunsaturated fat, 6 g monounsaturated fat), 141 mg cholesterol, 797 mg sodium, 36 g carbohydrates, 3 g fiber, 4 g sugar, 38 g protein.

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

INGREDIENTS
2 - cups sliced fresh mushrooms
1/4 - cup vegetable oil
3 - cups thinly sliced onions
10 - ounces beef sirloin, trimmed and cut into very thin strips
Salt and black pepper
2 - 32 ounce boxes reduced-sodium beef broth
1/3 - cup dry white wine (optional)
1 - tablespoon Worcestershire sauce
1/4 - teaspoon freshly ground black pepper
4 - ounces very wide homestyle egg noodles, broken if long
6 - slices French bread, toasted (optional)
3/4 - cup shredded Swiss, Gruyere, or Jarlsberg cheese (3 ounces) (optional)

DIRECTIONS
In a 5- to 6-quart Dutch oven or pot cook mushrooms in 1 tablespoon oil over medium-high heat until softened. Add onion and an additional 1 tablespoon oil; cook and stir over medium heat until mushrooms and onions are lightly browned. Reduce heat to low. Cook, covered, 10 minutes or until soft and golden, stirring if necessary. Remove from pan.

Sprinkle beef strips with salt and pepper. Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add beef; cook and stir until browned. Remove beef from pan; set aside. Stir in beef broth, wine (if using), Worcestershire sauce, and freshly ground black pepper. Bring to boiling; add noodles and onion mixture. Cook noodles, uncovered, according to package instructions, return meat to Dutch oven the last 3 minutes of cooking.

Meanwhile, if desired, preheat broiler. Arrange toasted bread on a baking sheet and sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 minute or until cheese melts and turns light brown. Top each serving with a toasted bread slice.
NUTRITION FACTS (Beefy French Onion Noodle Soup)

Per serving: 275 kcal , 12 g fat (2 g sat. fat , 6 g polyunsaturated fat , 3 g monounsaturated fat ), 44 mg chol. , 664 mg sodium , 24 g carb. , 2 g fiber , 6 g sugar , 18 g pro.

Grab your muffin tin for this fun, kid-friendly appetizer recipe. A nest of spaghetti is the base for the adorable meatball pies.

INGREDIENTS
Nonstick cooking spray
4 - ounces whole grain or multigrain thin spaghetti, broken in half
1 - egg, lightly beaten
1/3 - cup grated Parmesan cheese
1 - tablespoon milk
1 - 12 ounce package (12) refrigerated cooked Italian-style turkey or chicken meatballs
1/2 0 of a 23.8-ounce jar (1 1/4 cups) light no-sugar-added tomato and basil pasta sauce
1/2 - cup shredded reduced-fat Italian cheese blend (2 ounces)

DIRECTIONS
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cook pasta according to package directions; drain.
Meanwhile, in a large bowl combine the next three ingredients (through milk). Stir in cooked pasta. Using the back of a spoon, press mixture onto bottoms and slightly up sides of prepared muffin cups. Add meatballs and top with pasta sauce.

Bake 15 minutes. Sprinkle with cheese. Bake 2 minutes more or until meatballs are heated through and cheese is melted. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. If desired, serve with additional warmed pasta sauce.

NUTRITION FACTS (Mini Spaghetti and Meatball Pies)
Per serving: 283 kcal , 11 g fat (4 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 83 mg chol. , 719 mg sodium , 22 g carb. , 3 g fiber , 4 g sugar , 21 g pro.

If you're craving a taste of the Mediterranean, there's no need to pack your bags. Just whip up a crispy flatbread topped with eggplant, cherry tomatoes, and fresh mint. One bite, and your taste buds will take you straight there.

INGREDIENTS
Cornmeal
1 - recipe Food Processor Flatbread Dough or 1 lb. purchased pizza dough
Olive oil
3/4 - cup Baba Ghanoush
1 - cup cherry tomatoes, halved
1/4 - cup chopped toasted hazelnuts*
1/4 - cup chopped fresh mint
Lemon zest
Flaked sea salt

DIRECTIONS
Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch dough into a 12x8-inch rectangle or oval. Lightly brush olive oil over dough. Transfer dough to baking sheet. Bake 10 minutes.
Spread crust with Baba Ganoush and top with tomatoes. Bake about 10 minutes more or until crust is golden brown and crisp. Top with hazelnuts and mint. Sprinkle with lemon zest and salt to taste.

FROM THE TEST KITCHEN
*TIP
To toast hazelnuts, spread them in a shallow pan. Bake in a 375 degrees oven 5 to 10 minutes or until toasted, shaking the pan once or twice. Rub the warm nuts with a kitchen towel to remove loose skins.

Baba Ganoush
INGREDIENTS
3 - medium eggplants (about 1 lb. each)
1/2 - cup tahini (sesame seed paste)
1/4 - cup fresh Italian parsley leaves
1/4 - cup lemon juice
2 - cloves garlic, peeled
1 - teaspoon kosher salt
1 - tablespoon olive oil
Crushed red pepper (optional)
Toasted baguette slices

DIRECTIONS
 Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil. Prick eggplants all over with a fork. Place in the prepared pan. Bake 30 to 40 minutes or until very soft and skin is charred. Let cool until easy to handle.

 Remove and discard skins from eggplant. Place eggplant in a food processor or blender. Add the next five ingredients (through salt). Cover and pulse until nearly smooth, leaving some pieces of eggplant. Season to taste with additional salt. Transfer dip to a serving bowl. Drizzle with olive oil and, if desired, sprinkle with crushed red pepper. Serve with baguette slices.

FROM THE TEST KITCHEN
TO MAKE AHEAD
Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

INGREDIENTS

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

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

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

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

NUTRITION FACTS (Thai Green Curry Chicken)

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

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

INGREDIENTS

1/4 - cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2 - tablespoons fat-free milk
1/2 - cup fine dry bread crumbs
1/2 - teaspoon dried oregano, crushed
1/4 - teaspoon black pepper
2 - cloves garlic, minced
1 1/2 - pounds 95 percent lean ground beef
1/2 - cup crumbled reduced-fat feta cheese (2 ounces)
1/4 - cup oil-packed dried tomatoes, drained and snipped
1/4 - cup bottled pizza or pasta sauce
Romaine leaves, julienne carrots, and cucumber slices (optional)
Red wine vinaigrette (optional)

DIRECTIONS

In a large bowl combine egg product and milk; beat with a fork. Stir in bread crumbs, oregano, pepper, and garlic. Add ground beef, feta cheese, and dried tomatoes; mix well. Shape meat mixture into a 6-inch round loaf.

Tear off an 18-inch-square sheet of heavy foil. Cut into thirds. Fold each piece into thirds lengthwise. Crisscross strips and place meat loaf in center of foil strips. Bringing up strips, transfer loaf and foil to a 3 1/2- or 4-quart slow cooker (leave foil strips under loaf). Press loaf away from side of cooker. Fold strips down, leaving loaf exposed. Spread pizza sauce over loaf.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Using foil strips, carefully lift meat loaf from cooker. Discard foil strips. If desired, combine romaine, carrots, and cucumbers; top with vinaigrette. Serve salad with meat loaf.

NUTRITION FACTS (Mediterranean Meat Loaf)

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

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

INGREDIENTS

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

DIRECTIONS

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

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

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

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

FROM THE TEST KITCHEN

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

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

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

INGREDIENTS

Olive oil
1 - 14 1/2 ounce can diced tomatoes (undrained)
6 - 6-inch flour tortillas
12 - ounces lean ground beef
1 - small onion, chopped
1 - red or green sweet pepper, chopped
1 - teaspoon chili powder
1/4 - teaspoon ground cinnamon
4 - ounces cheddar cheese, shredded
Fresh cilantro leaves

DIRECTIONS

Preheat oven to 400 degrees F. Brush a 9-inch pie plate with olive oil. Spread a large spoonful of diced tomatoes onto the bottom of pie plate. Arrange four of the tortillas on top of the tomatoes and up the sides of the plate, overlapping as necessary; set aside.

In a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until browned; drain off fat. Add chili powder and cinnamon; cook and stir for 1 minute. Stir in about half of the remaining tomatoes. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes. Spoon over tortillas in plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.

Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. If desired, top with cilantro.

NUTRITION FACTS (Beef Taco Pie)

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

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

INGREDIENTS

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

DIRECTIONS

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

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

Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)

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

Olives and dried plums mingle with ground chicken, coriander, and smoky cumin to create a flavorful prepared dinner.

INGREDIENTS

1 - pound uncooked ground chicken
1/2 - cup chopped onion
2 - teaspoons ground coriander
2 - teaspoons ground cumin
1 - 14 1/2 ounce can diced tomatoes
1 - potato, peeled and finely chopped
1/4 - cup snipped pitted dried plums
1/4 - cup chopped pimiento-stuffed green olives
12 - 6 inch corn or flour tortillas
4 - 6 - ounces Cotija or Monterey Jack cheese, shredded

DIRECTIONS

Preheat oven to 350 degrees F. In a large skillet, cook chicken and onion until chicken is no longer pink; stir to break up pieces. Drain off fat, if necessary. Add coriander, cumin, and 1 teaspoon salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums, and olives. Bring to boiling; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender. Uncover; cook 5 minutes more or until most of the liquid has evaporated. Wrap tortillas in foil; bake for 15 minutes or until heated. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese. Sprinkle with additional chopped onion and snipped fresh cilantro. Fold tortillas in half. Makes 12 tacos (4 servings).

The versatility of chicken breast makes it a classic kitchen staple. Whether you prefer oven-baked, boiled, slow-simmered, or in the skillet -- we have a chicken breast dinner any way you want it.

INGREDIENTS

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

DIRECTIONS

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

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

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

Per serving: 472 kcal cal., 26 g fat (7 g sat. fat, 5 g polyunsaturated fat, 10 g monounsatured fat), 145 mg chol., 553 mg sodium, 8 g carb., 2 g fiber, 5 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet

Inspire your kids to sharpen their cooking skills and be more adventurous with their eating habits by cooking together! These kid-friendly breakfast, lunch, dinner, and snack recipes are quick and easy meals, and all have a portion that even the most novice chefs can assist with.

INGREDIENTS

2 - turkey breast tenderloins (1 1/2 to 1 3/4 pounds total)
1/2 - teaspoon poultry seasoning
Nonstick cooking spray
1 - 14 1/2 ounce can reduced-sodium chicken broth
1/4 - cup all-purpose flour
1/4 - cup water
4 - cups cauliflower florets
2 - ounces reduced-fat cream cheese (Neufchatel), softened
2 - tablespoons snipped fresh Italian (flat-leaf) parsley
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
4 - slices marble rye or pumpernickel bread, toasted

DIRECTIONS

Split turkey tenderloins in half horizontally. Sprinkle turkey with poultry seasoning. Coat a grill pan with cooking spray; heat pan over medium heat. Add turkey to hot pan; cook about 8 minutes or until no longer pink (165 degrees F), turning once.

Meanwhile, for gravy, in a small saucepan bring broth to boiling. In a small bowl whisk flour into the water until smooth; whisk into broth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Simmer for 2 minutes more, stirring constantly.

In a covered large saucepan cook cauliflower in a small amount of boiling salted water about 15 minutes or until tender; drain. Return cauliflower to hot saucepan; gently toss once or twice to dry off any excess moisture. In a food processor combine cauliflower, cream cheese, 1 tablespoon of the parsley, the salt, and pepper. Cover and process until nearly smooth.

To serve, place mashed cauliflower on toasted bread slices. Top with turkey and gravy. Sprinkle with the remaining 1 tablespoon parsley.

FROM THE TEST KITCHEN
LOWER CARB

Nutrition Facts (New-Fashioned Hot Turkey and Gravy Sandwiches)
Per serving: 389 kcal cal., 6 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 89 mg chol., 726 mg sodium, 29 g carb., 3 g fiber, 3 g sugar, 58 g pro. Percent Daily Values are based on a 2,000 calorie diet

Think spring with these party appetizers, weeknight dinners, and elegant desserts.  These are meals you'll want to order again and again.

INGREDIENTS

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

DIRECTIONS

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

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

Nutrition Facts (Roasted Asparagus & Salmon)

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

Discover the magic of muffin tins!  Get in on the craze with these delicious and creative muffin tin meals.

Ingredients

Nonstick cooking spray
12 - very thin slices prosciutto
3 - tablespoons butter
1/3 - cup panko bread crumbs
8 - ounces dried elbow macaroni (2 cups)
3 - cups chopped fresh kale
2 - tablespoons all-purpose flour
1 1/4 - cups milk
1 1/2 - cups shredded fontina cheese (6 ounces)
1/2 - cup crumbled Gorgonzola cheese or shredded Parmesan cheese (2 ounces)
1 1/2 - teaspoons Dijon-style mustard
1/4 - teaspoon salt

Directions
Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Lightly press prosciutto slices onto the bottoms and up the sides of the prepared muffin cups, allowing edges to extend over rims of cups. Bake for 5 minutes.
Meanwhile, in a small skillet heat 1 tablespoon of the butter over medium heat until melted. Add panko; cook and stir until crumbs are golden. Remove from heat; set aside.

Cook macaroni according to package directions, adding kale for the last 2 minutes of cooking; drain.
In a medium saucepan heat the remaining 2 tablespoons butter over medium heat until melted. Stir in flour until smooth. Gradually stir in milk. Cook and stir over medium heat for 6 to 7 minutes or until mixture is thickened. Remove from heat. Stir in fontina cheese, Gorgonzola cheese, mustard, and salt. Stir in cooked macaroni mixture.

Spoon about 1/3 cup of the macaroni mixture into each prosciutto-lined muffin cup. Sprinkle with panko. Bake about 15 minutes more or until heated through. Let stand in muffin cups for 15 minutes before serving. Remove mac and cheese cups from muffin cups; serve warm.
Nutrition Facts (Tuscan Mac and Cheese Cups)

Per serving: 434 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 72 mg chol., 1080 mg sodium, 38 g carb., 2 g fiber, 5 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Beat the chaos of the holidays 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 - 15 ounce can pumpkin
2 - teaspoons ground cumin
4 - cloves garlic, minced
1 1/2 - teaspoons salt
1 - 11 ounce can tomatillos, rinsed, drained, and choppped
1 - cup chopped onion (1 large)
1/2 - cup chicken broth
1/4 - cup fresh cilantro leaves
1 - tablespoon chopped fresh jalapeno chile pepper*
4 - cups shredded cooked chicken
Nonstick cooking spray
12 - 6-inch corn tortillas
2 - cups shredded Monterey Jack cheese (8 ounces)
1/2 - cup roasted, salted pumpkin seeds (pepitas)
Sour cream (optional)
Bottled salsa (optional)

Directions
Preheat oven to 400 degrees F. In a medium bowl combine pumpkin, 1 teaspoon of the cumin, half of the garlic, and 1/2 teaspoon of the salt; set aside.

For sauce, in a food processor combine tomatillos, onion, broth, cilantro, jalapeno pepper, the remaining 1 teaspoon cumin, the remaining garlic, and the remaining 1 teaspoon salt. Cover and process until smooth. Place shredded chicken in a large bowl. Add 1/4 cup of the sauce; toss gently to coat.

Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the sauce in bottom of the prepared baking dish. Top with four of the tortillas, tearing as necessary to cover entire surface. Top with 1 cup of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat layers. Top with the remaining four tortillas, the remaining sauce, and the remaining cheese.

Bake, covered, for 20 minutes. Bake, uncovered, about 15 minutes more or until bubbly around the edges. Sprinkle with pumpkin seeds. Let stand for 5 to 10 minutes before serving. If desired, serve with sour cream and salsa.
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 (Pumpkin Tortilla Casserole with Chicken)
Per serving: 444 kcal cal., 23 g fat (8 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 88 mg chol., 737 mg sodium, 27 g carb., 6 g fiber, 4 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

From a spicy beef chili recipe to a vegetarian chili recipe to a creamy chicken chili recipe, our can't-miss recipes offer inspiring ways to whip up the ultimate winter comfort food. Plan a bowl of one of our best chili recipes for dinner tonight.

Ingredients

2 - tablespoons olive oil
1 1/2 - pounds cooked chicken-apple sausage links, cut in 1-inch pieces
2 - large red onions, chopped (3 cups)
3 - cloves garlic, minced
1 - large butternut squash, peeled, seeded, and cut in 3/4-inch chunks (about 6 cups)
2 - teaspoons chili powder
1/4 - teaspoon salt
1/8 - teaspoon cayenne pepper
3 - cups reduced-sodium chicken broth
3 - Granny Smith apples, peeled, cored, and cut in 3/4-inch slices
1 - 15 ounce can pinto beans, rinsed, drained, and slightly mashed
1 - tablespoon snipped fresh sage or tiny sage leaves
Golden Delicious or other apple, sliced in rings

Directions
In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook for 5 to 6 minutes, until browned, stirring occasionally. Remove sausage with a slotted spoon.

In the same pan, cook onion and garlic for 2 to 3 minutes, stirring occasionally, until nearly tender. Add the squash; cook for 5 minutes. Stir in the chili powder, salt, and cayenne; cook for 1 minute. Return the sausage to pan. Add broth; bring to boiling, then reduce heat. Simmer, covered, for 8 minutes.

Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apple slices in hot oil for 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples along with beans to chili. Simmer for 3 to 4 minutes, until apples are tender. Top servings of chili with sage and apple rings.

Nutrition Facts (Harvest Chili)
Per serving: 356 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 60 mg chol., 944 mg sodium, 48 g carb., 8 g fiber, 23 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

What can cut time in the kitchen, make great use of budget-friendly ingredients, and reduce kitchen mess? One appliance: a slow cooker. We have slow cooker meals (aka crock pot recipes) for every meal. Start by choosing a slow cooker dinner. We collected our favorite slow cooker recipes to make weeknight cooking a breeze with ideas for sandwiches, wraps, and, of course, soups and stews. We also assembled more than a dozen slow cooker recipes for pot roast with flavors from all over the world.

Ingredients

Nonstick cooking spray
2 - pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 - cup onion, chopped (1 medium)
3 - cloves garlic, minced
5 - teaspoons curry powder
2 - teaspoons ground ginger
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper and/or cayenne pepper
2 - 15 ounce can garbanzo beans (chickpeas), rinsed and drained
2 - 14 1/2 ounce can diced tomatoes, undrained
1- cup chicken broth
1 - bay leaf
2 - tablespoons lime juice
1 -9 ounce package fresh spinach (optional)
4 - cups hot cooked rice (optional)

Directions
Line a 6-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Stir lime juice into chicken mixture. If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice.

Nutrition Facts (Slow Cooker Indian Chicken Stew)

Per serving: 295 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 94 mg chol., 867 mg sodium, 32 g carb., 7 g fiber, 9 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Whether you're planning a simple brunch for a small group or an holiday meal to wow your crowd, we've got just the right brunch ideas for you. Choose from sweet pancakes, savory breakfast sandwiches, hearty egg casseroles, and other simple brunch menu ideas. 

Ingredients

8 - hard-cooked eggs,* finely chopped
1/3 - cup mayonnaise
4 - slices crisp-cooked bacon, crumbled
1/4 - cup finely chopped red sweet pepper
2 - tablespoons snipped fresh chives
2 - teaspoons Dijon-style mustard
1/4 - teaspoon salt
4 - croissants
1 - cup fresh spinach leaves
4 - slices provolone cheese
Snipped fresh chives (optional)
Paprika (optional)

Directions
In a medium bowl combine hard-cooked eggs, mayonnaise, bacon, sweet pepper, the 2 tablespoons chives, the mustard, and salt.
Make a pocket in each croissant by cutting horizontally from one side almost to other side. Line the croissant pockets with spinach and cheese. Fill with egg mixture. If desired, sprinkle sandwiches with additional chives and paprika.
From the Test Kitchen
*TIP:

To hard-cook 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. Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Nutrition Facts (Deviled Egg Croissant-wiches)
Per serving: 658 kcal cal., 47 g fat (18 g sat. fat, 11 g polyunsaturated fat, 14 g monounsatured fat), 447 mg chol., 1099 mg sodium, 29 g carb., 2 g fiber, 8 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Our favorite versions of classic comfort foods for you to enjoy at home. These comfort food gifts will quickly become family dinner favorites.

Ingredients

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

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

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

For glaze, in a small bowl combine the 1/2 cup ketchup, the brown sugar, and the 2 teaspoons mustard; set aside. (For a change of pace, substitute one of the glaze options below for the ketchup-brown sugar glaze.)
Bake about 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer, spooning glaze over meat loaf for the last 25 minutes of baking.
Let the meat loaf stand for 10 minutes. Using two spatulas, transfer loaf to a serving platter; cut into eight slices.
From the Test Kitchen
GLAZE OPTIONS:

Apricot-Mustard Glaze: Stir together 1/2 cup apricot preserves and 2 tablespoons Dijon-style mustard. Nutrition analysis per serving: 387 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 546 mg sodium, 7% calcium, 20% iron

Peach-Chile Glaze: Stir together 1/2 cup peach preserves, 2 teaspoons Asian chili sauce with garlic, and 2 teaspoons grated fresh ginger. Nutrition analysis per serving: 383 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 484 mg sodium, 7% calcium, 20% iron

Cranberry Glaze: Stir together 1/2 cup ketchup and 1/4 cup whole cranberry sauce. Nutrition analysis per serving: 356 calories, 26 g protein, 21 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 10 g total sugar, 6% Vitamin A, 7% Vitamin C, 618 mg sodium, 7% calcium, 20% iron

Strawberry Glaze: In a blender combine 1 cup strawberries, 1/2 cup plum jam, 3 cloves garlic, 1 teaspoon soy sauce, 1/4 teaspoon ground ancho chile peppers, 1/4 teaspoon ground ginger, and 1/8 teaspoon salt. Cover and blend until smooth. In a small saucepan heat strawberry mixture until boiling; boil gently for 10 minutes. Cool slightly before spooning over meat loaf. Nutrition analysis per serving: 391 calories, 26 g protein, 29 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 2 g fiber, 14 g total sugar, 3% Vitamin A, 25% Vitamin C, 536 mg sodium, 7% calcium, 21% iron

*TIP:

If you like, substitute 8 ounces bulk sweet Italian sausage, uncooked ground turkey, or ground pork for 8 ounces of the ground beef.

Nutrition Facts (Best Meatloaf)
Per serving: 369 kcal cal., 18 g fat (6 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 123 mg chol., 649 mg sodium, 24 g carb., 1 g fiber, 13 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Whether you're planning an easy brunch for a small group or an holiday meal to wow your crowd, we've got just the right brunch recipe ideas for you. Choose from sweet pancakes, savory breakfast sandwiches, hearty egg casseroles, and other simple brunch meal gift ideas.

Ingredients

8 - hard-cooked eggs,* finely chopped
1/3 - cup mayonnaise
4 - slices crisp-cooked bacon, crumbled
1/4 - cup finely chopped red sweet pepper
2 - tablespoons snipped fresh chives
2 - teaspoons Dijon-style mustard
1/4 - teaspoon salt
4 - croissants
1 - cup fresh spinach leaves
4 - slices provolone cheese
Snipped fresh chives (optional)
Paprika (optional)

Directions
In a medium bowl combine hard-cooked eggs, mayonnaise, bacon, sweet pepper, the 2 tablespoons chives, the mustard, and salt.
Make a pocket in each croissant by cutting horizontally from one side almost to other side. Line the croissant pockets with spinach and cheese. Fill with egg mixture. If desired, sprinkle sandwiches with additional chives and paprika.

From the Test Kitchen
*TIP:

To hard-cook 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. Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Nutrition Facts (Deviled Egg Croissant-wiches)
Per serving: 658 kcal cal., 47 g fat (18 g sat. fat, 11 g polyunsaturated fat, 14 g monounsatured fat), 447 mg chol., 1099 mg sodium, 29 g carb., 2 g fiber, 8 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

The weather outside is frightful, and the last thing you want to do is spend hours in the kitchen. Skip all the work and dish up one of our easy dinners for delivery instead. Including hearty chili, creamy pasta, and delicious tostadas, these quick and easy dinners are perfect for busy weeknights.

Ingredients

1 1/4 - pounds center cut pork loin, cut in 4 slices
2 - cups corn bread stuffing mix, crushed
2 - tablespoons olive oil
2 - cups sliced red cabbage
6 - cups coarsely chopped kale
1/3 - cup balsamic vinegar
Salt and black pepper

Directions

Preheat oven to 250 degrees F. Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.
In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven. Repeat with remaining oil and pork.
Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender. Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork. Makes 4 servings.
Nutrition Facts (Breaded Pork with Cabbage and Kale)
Per serving: 394 kcal cal., 14 g fat (2 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 78 mg chol., 769 mg sodium, 35 g carb., 4 g fiber, 10 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 - medium sweet potatoes, peeled (if desired)
2 - tablespoons olive oil
Salt and pepper to taste
Snipped fresh parsley (optional)

Directions
Preheat oven to 400 degrees F. Line two baking sheets with foil.

Cut sweet potatoes lengthwise into 1/2-inch thick strips. Place sweet potatoes in a large bowl. Drizzle with oil and toss to coat. Arrange sweet potatoes in a single layer on prepared baking sheets and bake for 10 to 15 minutes.

Turn potatoes over and bake for 10 to 15 minutes more or until golden brown. Season to taste with salt and pepper. Sprinkle with parsley if desired.

From the Test Kitchen
For extra flavor, try sprinkling with 1 tablespoon sugar, 1 teaspoon ground cumin, and 1 teaspoon chili powder before baking and bake as directed.

Nutrition Facts (Sweet Potato Fries)
Per serving: 115 kcal cal., 5 g fat (1 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 145 mg sodium, 17 g carb., 3 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Play up your basic chicken dinner ( send them a meal )with ingredients that hit every palate: sweet-tart Fuji apples, spicy red pepper, garlicky Brussels sprouts, and earthy cilantro. Take Them a Meal 

Ingredients

1/4 - cup snipped fresh cilantro
1 - teaspoon finely shredded lime peel
2 - cloves garlic, minced
1/2 - teaspoon salt
1 - pinches crushed red pepper
2 1/2 - pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
8 - ounces Brussels sprouts, halved if large
3 - tablespoons olive oil
1 - pound sweet potatoes, peeled if desired, and cut into 1-inch chunks
2 - medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
Lime slices

Directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine cilantro, lime peel, garlic, salt, and crushed red pepper. Pat chicken dry with paper towels. Rub herb mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts to pan. Drizzle chicken and sprouts with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring sprouts once.

Add sweet potatoes and apples to pan (or divide mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until an instant-read thermometer registers 165 degrees F in the thickest part of the breast and at least 170 degrees F in the thighs or drumsticks and vegetables are tender. Garnish with additional cilantro and lime slices.
Nutrition Facts (Cilantro Lime Chicken and Sweet Potatoes)

Per serving: 643 kcal cal., 38 g fat (9 g sat. fat, 7 g polyunsaturated fat, 19 g monounsatured fat), 144 mg chol., 460 mg sodium, 36 g carb., 7 g fiber, 14 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Step up your pot roast meal game. Saucy marinara transforms the American classic into an Italian dinner masterpiece. The best part: It all happens in your slow cooker.

Ingredients

1 - 3 pound boneless beef chuck pot roast
1 - teaspoon garlic salt
1 - teaspoon fennel seed, toasted and crushed
1/2 - teaspoon ground black pepper
2 - medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 - medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
1 - large onion, cut into thin wedges (1 cup)
1 - 26 ounce jar pasta sauce
2 - cups hot cooked penne pasta
1/4 - cup chopped fresh Italian (flat-leaf) parsley
Grated Parmesan cheese (optional)

Directions
Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides. In a 5- or 6-quart slow cooker, combine fennel, carrot, and onion. Place roast on top. Pour pasta sauce over roast in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.
From the Test Kitchen
TO STORE RESERVES:

Chop reserved roast (about 2 cups). Place beef and reserved sauce in separate airtight containers. Seal and chill for up to 3 days.

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 (Italian Pot Roast)
Per serving: 535 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 134 mg chol., 944 mg sodium, 47 g carb., 6 g fiber, 14 g sugar, 55 g pro. Percent Daily Values are based on a 2,000 calorie diet

Pulling together a delicious, well-rounded meal is a breeze with our best dinners for a one-dish dinner. Each of our one-dish dinners cooks in just one pan, making cleanup a breeze. Including dinner recipes for pork roast, coconut shrimp, and tostadas, our collection of one-dish dinner recipes makes weeknight cooking easier.

Ingredients

1 1/2 - pounds beef chuck roast
4 - cups cubed peeled butternut squash (1 1/2-inch cubes)
2 - 14 1/2 ounce cans fire-roasted diced tomatoes, undrained
1 1/2 - cups no-salt-added beef broth or water
3/4 - cup chopped onion (1 large)
1 - 4 ounce can diced green chiles
1 - tablespoon ground ancho chile powder
2 - teaspoons unsweetened cocoa powder
1 - teaspoon ground cumin
1 - teaspoon dried oregano, crushed
3  - cloves garlic, minced
Snipped fresh cilantro

Hot cooked polenta or hot cooked rice (optional)
Directions
Trim beef roast and cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth, onion, chiles, chile powder, cocoa powder, cumin, oregano, and garlic.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.
Nutrition Facts (Texas Beef with Butternut Squash)
Per serving: 258 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 75 mg chol., 313 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Stir cinnamon-and-nutmeg-infused butternut squash, maple syrup, and lemon juice into cooked quinoa. While this is technically a brunch recipe, we think it's savory and filling enough to pass for lunch or dinner!

Ingredients

1
large butternut squash (2 1/2 to 2 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes (7 cups)
1/4
cup extra-virgin olive oil or coconut oil
1/2
teaspoon ground cinnamon
1/2
teaspoon freshly grated nutmeg
Sea salt and ground black pepper
1/4
cup chopped fresh parsley
1/4
cup chopped fresh chives
2/3
cup extra-virgin olive oil
2
lemons, zested (4 teaspoons)
4
cloves garlic, minced
1/2
of a yellow onion
, finely chopped (1/2 cup)
4
cups cooked quinoa*
2
tablespoons maple syrup
pinch cayenne pepper
4
cups baby kale
2
tablespoons lemon juice
3
ounces Manchego cheese, shaved
Radish sprouts (optional)
Directions
Preheat oven to 425 degrees F. Spread the squash cubes in a shallow baking pan. Drizzle with 2 tablespoon of the oil and sprinkle with cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake about 25 minutes or until tender and the edges of squash are browned, stirring once. Remove to cool slightly.
Meanwhile, in a food processor or blender combine the parsley, chives, 2/3 cup oil, lemon zest, and a few pinches of sea salt. Cover and and process or blend until combined and herbs are finely chopped; set aside.
In a very large skillet heat remaining oil over medium heat. Add garlic, onion, and a pinch of salt. Cook and stir for 1 minute. Stir in quinoa, maple, and cayenne. Cook for 6 to 8 minutes or until the quinoa gets crispy, stirring occasionally. Stir in kale until wilted. Transfer to a large bowl and stir in squash, lemon juice, and 2 tablespoons of the herb oil. Serve at room temperature topped with remaining herb oil and Manchego cheese. Garnish with radish sprouts, if desired.
From the Test Kitchen
ADD AN EGG:

Top each serving with a poached egg. To make eggs ahead poach and then transfer to a baking dish. Cover and chill up to 24 hours. To reheat, place a steamer basket in an extra large skillet. Add water to just below the basket and bring to a gentle boil. Add eggs to basket. Cover and steam for 3 minutes or until heated through.

*

For cooked quinoa, start with 2 cups uncooked quinoa, rinsed and drained. Place in a large saucepan with 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until tender. Drain off any excess liquid. Or, you can purchase cooked quinoa.

Nutrition Facts (Quinoa and Butternut Bowl)
Per serving: 378 kcal cal., 25 g fat (5 g sat. fat, 3 g polyunsaturated fat, 15 g monounsatured fat), 8 mg chol., 327 mg sodium, 34 g carb., 5 g fiber, 6 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Say good-bye to takeout and hello to fast, fresh, never-boring meal ideas -- all ready in 20 minutes or less. With plenty of quick and easy dinners to choose from, including pork chops, pasta meals, and hearty stir-fries, our fast recipes will fit right in to your busy schedule. Try our 20-minute dinner delivery the next time you find yourself in a dinnertime rut.

Ingredients

2 - teaspoons olive oil
1 - 1 1/4 pound pork tenderloin, cut crosswise into 12 medallions
1/4 - teaspoon freshly ground black pepper
4 - cloves garlic, minced
3 - tablespoons lime juice
1 - tablespoon peanut butter or almond butter
1 1/2 - teaspoons honey
1/4 - teaspoon salt
1 - 8 1/2 ounce package cooked farro
8 - ounces packaged prewashed cut kale
2 - tablespoons chopped walnuts, toasted (optional)
Lime wedges (optional)
Directions
Coat a large nonstick skillet with nonstick cooking spray; add 1 teaspoon of the olive oil to the skillet. Heat skillet over medium-high heat.
Place pork in a single layer in the hot skillet. Season with a few grinds of black pepper. Cook in hot oil about 3 minutes or until browned on bottom; turn medallions over. Add the remaining 1 teaspoon oil, the garlic, and a couple more grinds of black pepper. Continue cooking until pork is browned and an instant-read thermometer inserted in the center of each medallion registers 145 degrees F. Remove pork from the skillet; cover to keep warm.
While pork is cooking, whisk together lime juice, peanut butter, honey, and salt. After removing pork from the skillet, reduce heat to medium. Stir lime juice mixture into the hot drippings in skillet. Add farro; when grains are separated, add the kale. Cook and stir until the mixture is heated through and the kale is coated and beginning to soften. If desired, season with additional freshly ground black pepper.
Divide farro mixture among four serving plates. Top with pork medallions. If desired, garnish with chopped walnuts and lime wedges.
Nutrition Facts (Garlic-Lime Pork with Farro and Kale)
Per serving: 333 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 88 mg chol., 282 mg sodium, 27 g carb., 3 g fiber, 4 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Juicy grilled chicken meets the sophisticated flavors of dates and tamarind for a company-worthy chicken dinner.

Ingredients

1 - 4 pound chicken, cut into 8 pieces
1 - tablespoon canola oil
2 - teaspoons kosher salt
1 - teaspoon finely crushed black peppercorns
20 - dates (about 4 1/2 ounces), pitted and finely chopped (1 cup)
1/4 - cup natural tamarind concentrate or 2 Tbsp. Worcestershire sauce and 1 Tbsp. brown sugar
2 - teaspoons ground cumin
2- teaspoons ground coriander
1 - teaspoons cayenne
2 - teaspoons kosher salt
Fresh curry leaves (optional)

Directions
Preheat charcoal or gas grill to medium heat. Lightly season chicken with canola oil, 2 tsp. kosher salt, and black pepper. Using a paring knife, make two slits in the meatiest part of each piece, which will help it to better absorb the sauce.
In a 2-qt. saucepan bring 4 cups water to a boil. Add the dates, tamarind concentrate, cumin, coriander, cayenne, and 2 tsp. kosher salt; gently boil over medium heat, stirring frequently with a wooden spoon and mashing dates to create a thick pulpy mixture. Begin checking consistency at 30 minutes. (The finished chutney should look like a loose jam or thick barbecue sauce, and it will cook 30 to 50 minutes total.)
Meanwhile, grill chicken on rack of covered grill over indirect heat 35 to 45 minutes or until 175 degrees F for wings, legs, and thighs, or 50 to 60 minutes or until 170 degrees F for breasts. Brush with chutney; move chicken over direct heat and grill 1 to 2 minutes more or until chicken is lightly charred, turning frequently.
Transfer chicken to a serving platter. Serve topped with fresh curry leaves, if desired. Pass the remaining chutney.
Nutrition Facts (BBQ Chicken with Chaatpati Chutney)
Per serving: 502 kcal cal., 32 g fat (9 g sat. fat, 7 g polyunsaturated fat, 14 g monounsatured fat), 153 mg chol., 730 mg sodium, 13 g carb., 1 g fiber, 10 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

Mediterranean-style meals focus on vegetables with the main dish in a secondary role. The key is simple prep that makes the most high quality, fresh ingredients.

Ingredients

2
15 ounce cans cannellini beans (white kidney beans), rinsed and drained
1/4
cup snipped fresh basil
1/4
cup white balsamic vinegar
2
teaspoons Dijon-style mustard
2
cloves garlic, minced
1
teaspoon finely shredded orange peel
1/4
teaspoon anise seeds, crushed
2
6 ounces fresh or frozen yellowfin tuna steaks, 1-inch thick
2
tablespoons snipped fresh rosemary
2
tablespoons orange juice
1
tablespoon finely shredded lemon peel
2
teaspoons olive oil
3
cloves garlic, minced
3
large heirloom tomatoes, cut into wedges
Flaked sea salt and freshly ground black pepper
Fresh basil sprigs (optional)
Directions
In a large bowl combine cannellini beans, snipped basil, balsamic vinegar, mustard, the 2 cloves garlic, the orange peel, and anise seeds. Cover and chill for up to 4 hours.
Thaw fish, if frozen; pat dry with paper towels. In a small bowl combine rosemary, orange juice, lemon peel, and the 3 cloves garlic. Brush tuna with olive oil. Spread rosemary mixture over both sides of tuna, pressing to adhere.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until fish flakes easily when tested with a fork, gently turning fish halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Thinly slice tuna steaks.
To serve, divide tomatoes and bean mixture among serving plates. Place tuna slices on top of beans. Sprinkle with salt and pepper. If desired, garnish with fresh basil sprigs. Serve immediately.
Nutrition Facts (Heirloom Tomato Salad with Grilled Tuna and Cannellini)
Per serving: 351 kcal cal., 4 g fat (1 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 33 mg chol., 651 mg sodium, 42 g carb., 11 g fiber, 9 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

This is no ordinary steak dinner! A combination of chili powder and espresso powder gives it a rich, powerful flavorful. Topped off with zesty green chile pesto, this grilled steak meal will definitely be a cookout favorite.

Ingredients

1 1/2 - pounds beef flank steak
2 - teaspoons chili powder
1 - teaspoon kosher salt or salt
1 - teaspoon instant espresso coffee powder
1/2 - teaspoon garlic powder
1/2 - teaspoon dried oregano, crushed
1/2 - teaspoon ground black pepper
1 - recipe Green Chile Pesto, recipe below
Cilantro leaves (optional)

Directions
Score both sides of steak by making diagonal cuts in a diamond pattern. In small bowl combine chili powder, salt, espresso powder, garlic powder, oregano, and pepper. Sprinkle over steak; rub in.
Coat a 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until very hot; add steak. Reduce heat to medium. Cook 12 to 14 minutes for medium-rare (145 degrees F) or 14 to 16 minutes for medium (160 degrees F), turning once halfway through. Transfer to cutting board. Cover loosely with foil; keep warm while preparing Green Chile Pesto .
To serve, thinly slice steak against grain. Pass Green Chile Pesto. Sprinkle with cilantro leaves. Makes 8 servings.
Green Chile Pesto
Ingredients
2
medium Anaheim or poblano chile peppers
1/2
cup fresh cilantro leaves
1/4
cup crumbled Cotija cheese (1 ounce)
2
tablespoons pine nuts
2
cloves garlic
1/4
teaspoon crushed red pepper
Salt
Ground black pepper
1/3
cup olive oil
Directions
 Cut Anaheim peppers in half lengthwise; remove stems, seeds, and membranes.* Coarsely chop peppers. In a food processor combine chopped peppers, cilantro, cheese, pine nuts, garlic, and crushed red pepper. Cover and process until mixture is finely chopped. Season to taste with salt and black pepper. With processor running, add oil in a steady stream through feed tube to form a coarse paste.
Nutrition Facts (Espresso-Rubbed Steak with Green Chile Pesto)
Per serving: 244 kcal cal., 17 g fat (3 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 31 mg chol., 335 mg sodium, 4 g carb., 1 g fiber, 0 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Our sweet and swirly five-step cheesecake features smooth layers of vanilla and dark chocolate on a crumbly graham cracker crust. Bedazzle the no-bake dessert with juicy fresh blackberries and raspberries to finish.

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 cal., 11 g fat (6 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 28 mg chol., 259 mg sodium, 15 g carb., 1 g fiber, 10 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Learn how to make flavorful homemade Italian meatballs for your next baked pasta recipe. Watch as we show you how to form perfectly shaped meatballs plus storage secrets.

Ingredients

8 - ounces bulk Italian sausage
8 - ounces ground beef
1 - cup chopped onion (1 large)
1/2 - cup finely chopped carrot (1 medium)
1/2 - cup chopped green sweet pepper (1 small)
1/4 - cup chopped celery
3 - ounces pancetta or bacon, chopped
4 - cloves garlic, minced
1 - 28 ounce can crushed tomatoes
1 - 6 ounce can tomato paste
1/2 - cup dry red wine or chicken broth
1/4 - cup snipped fresh basil or 1 tablespoon dried basil
, crushed
2 - tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1/2 - cup whole milk
15 - dried lasagna noodles
1 - recipe Porcini-Parmesan Sauce
1 - cup finely shredded Parmesan cheese
(4 ounces) - Snipped fresh Italian (flat-leaf) parsley

Directions
For meat sauce, in a 4-quart Dutch oven cook sausage, ground beef, onion, carrot, sweet pepper, celery, pancetta, and garlic over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
Stir in tomatoes, tomato paste, wine, dried basil and oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Stir in milk and fresh basil and oregano (if using).
Meanwhile, cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again.
Preheat oven to 350 degrees F. To assemble, spread about 1 cup of the meat sauce in the bottom of an ungreased 3-quart rectangular baking dish. Top with three of the noodles and 2 cups of the meat sauce. Top with three more noodles and half of the Porcini-Parmesan Sauce. Repeat layering noodles, meat sauce, noodles, and Porcini-Parmesan Sauce. Top with the remaining three noodles and the remaining meat sauce.
Place lasagna in a foil-lined shallow baking pan; cover lasagna with foil. Bake for 30 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, for 20 to 30 minutes more or until heated through. Let stand for 20 minutes before serving. Sprinkle with parsley.
Porcini-Parmesan Sauce
Ingredients
1
ounce dried porcini mushrooms
4
cloves garlic, minced
3
tablespoons butter
3
tablespoons all-purpose flour
1 1/2
cups whole milk
1/2
cup dry white wine or chicken broth
1
15 ounce carton ricotta cheese
1
cup finely shredded Parmesan cheese
(4 ounces)
1/4
cup snipped fresh Italian (flat-leaf) parsley
1/4
cup snipped fresh basil
1/2
teaspoon salt
Directions
 In a small bowl combine mushrooms and enough boiling water to cover. Let stand for 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside.
 In a large saucepan cook and stir garlic in butter over medium heat for 30 seconds. Stir in flour until combined. Slowly stir in milk and wine or chicken broth (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat. Stir in mushrooms, ricotta cheese, Parmesan cheese, parsley, basil, and salt. Makes about 4 1/2 cups.
Nutrition Facts (Bolognese Lasagna with Porcini-Ricotta Filling)
Per serving: 487 kcal cal., 25 g fat (12 g sat. fat, 2 g polyunsaturated fat, 8 g monounsatured fat), 72 mg chol., 977 mg sodium, 39 g carb., 4 g fiber, 8 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Cinnamon and fruit flavors shine in this cherry pie recipe. The crust is a stunner, too, featuring an easy-as-pie lattice design.

Ingredients

1 - Pastry for Double-Crust Pie or one 15-ounce package rolled refrigerated unbaked piecrusts (2 crusts)
2 - 14 1/2 ounce cans pitted tart red cherries (water pack)
1 1/2 - cups sugar
1/4 - cup cornstarch
1/2 - teaspoon ground cinnamon
1 - tablespoon butter
1/2 - teaspoon almond extract

Directions
Prepare and roll out Pastry for Double-Crust Pie or let refrigerated pie crusts stand at room temperature according to package directions. Line a 9-inch pie plate with a pastry circle; trim to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips.

Preheat oven to 375 degrees F. For filling, drain cherries, reserving the liquid from 1 of the cans (discard liquid from the other can). In a medium saucepan combine sugar, cornstarch, and cinnamon. Gradually stir in reserved cherry liquid. Cook and stir over medium-high heat just until bubbly. Remove from heat; stir in cherries, butter, and almond extract.
Transfer filling to the pastry-lined pie plate. Weave pastry strips in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge.
To prevent overbrowning, cover edge of pie with foil. Bake in the preheated oven for 35 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. Makes 8 servings.
Pastry for Double-Crust Pie
Ingredients

2 1/4 - cups all-purpose flour
3/4 - teaspoon salt
2/3 - cup shortening
Water

Directions
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.
Nutrition Facts (Lattice Cherry Pie)
Per serving: 488 kcal cal., 18 g fat (5 g sat. fat, 4 mg chol., 237 mg sodium, 78 g carb., 2 g fiber, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

The versatility of chicken breast makes it a classic kitchen staple. Whether you prefer oven-baked, boiled, slow-simmered, or in the skillet -- we have a chicken breast meal any way you want it.

Ingredients

6 - medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 - cup all-purpose flour
1/2 - teaspoon salt
2 - teaspoons lemon pepper seasoning
1/3 - cup butter
2 - lemons, sliced
2 - tablespoons lemon juice
Hot cooked rice or pilaf (optional)

Directions
Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
From the Test Kitchen
DIETARY EXCHANGES:

2 starch, 3 very lean meat, 2 fat.

Nutrition Facts (Lemon Butter Chicken Breasts)
Per serving: 258 kcal cal., 12 g fat (7 g sat. fat, 95 mg chol., 725 mg sodium, 8 g carb., 0 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Give hot dogs the love they deserve with a heap of creative, seasonal meal toppings.

Ingredients

1 - cup grilled corn kernels*
1/3 - cup finely chopped onion (1 small)
1/3 - cup snipped fresh basil
1 - tablespoon mayonnaise
1 - tablespoon sour cream
1 - tablespoon red wine vinegar
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
1/8 - teaspoon sugar
1 - recipe Grilled Hot Dogs
2 2/3 - cups shredded romaine lettuce
2 - medium roma tomatoes, thinly sliced
1 - medium avocado, seeded, peeled, and thinly sliced
Sliced fresh jalapeno chile peppers** (optional)
Dry-roasted sunflower kernels (optional)
Directions
In a small bowl stir together corn, onion, basil, mayonnaise, sour cream, vinegar, salt, black pepper, and sugar.
Fill each bun from Grilled Hot Dogs with 1/3 cup of the shredded lettuce. Arrange tomato slices on one side of buns and avocado slices on the other side of buns. Place grilled frankfurters in buns. Top each frankfurter with about 1 tablespoon of the corn mixture. If desired, sprinkle with jalapeno peppers and sunflower kernels. Pass the remaining corn mixture.
From the Test Kitchen
We suggest using bratwurst with these toppings.

*TIP:

For grilled corn kernels, remove husks and silks from 2 fresh ears of corn. Brush corn lightly with vegetable oil or coat with nonstick cooking spray. For a charcoal or gas grill, place corn on the rack of a covered grill directly over medium heat. Grill for 15 to 18 minutes or until corn is crisp-tender and charred, turning frequently. Cool slightly and cut kernels from cobs.

**TIP:

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

Grilled Hot Dogs
Ingredients
8 - frankfurters or smoked chicken, kielbasa, or bratwurst sausage links
8 - frankfurter buns, split
Directions
For a charcoal or gas grill, place frankfurters on the rack of a covered grill directly over medium heat. Grill for 3 to 7 minutes or until heated through, turning occasionally. Remove from grill. If desired, place 8 frankfurter buns, cut sides down, on grill rack. Grill for 1 to 2 minutes or until lightly browned. Serve frankfurters in buns as directed in individual recipes.
Nutrition Facts (Summer Dogs)
Per serving: 333 kcal cal., 19 g fat (6 g sat. fat, 2 g polyunsaturated fat, 8 g monounsatured fat), 26 mg chol., 772 mg sodium, 31 g carb., 3 g fiber, 6 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Not soup. And not cold cereal either. These meals are just as flavor-packed and nutrient-filled as any other meal, but they're served in a bowl. Which, in our opinion, makes them way cooler. Get in on the trend of burrito bowls, smoothie bowls, noodle bowls, all the bowls!

Ingredients

1 - pound fresh or frozen large shrimp
1/2 - pound fresh asparagus, trimmed and cut into 2 1/2-inch pieces
1 - cup dried orzo
2 - tablespoons olive oil
1/4 - cup thin red onion wedges
2 - cloves garlic, minced
2 - tablespoons white wine vinegar
3/4 - teaspoon salt
1/2 - teaspoon dried dill weed
1/4 - teaspoon black pepper
1/2 - cup oil-packed dried tomatoes, drained and coarsely chopped
1/2 - cup frozen baby sweet peas
Snipped fresh dill weed (optional)

Directions
Thaw shrimp, if frozen. In a large saucepan, bring 8 cups water to boiling. Add asparagus; cook about 2 minutes or until tender but still firm. Using a slotted spoon, transfer asparagus to a bowl of ice water. Return water in saucepan to boiling. Add orzo; cook, uncovered, for 9 to 11 minutes or until just tender. Drain, reserving 1/2 cup of the pasta water.
Meanwhile, peel, devein, and rinse shrimp, leaving tails on if desired. In a large skillet heat olive oil over medium heat. Add shrimp, onion, and garlic; cook and stir 3 minutes or until shrimp are opaque.
Stir in vinegar, salt, dill weed, and pepper. Add tomatoes, peas, orzo, reserved pasta water, and the asparagus. Cook and gently stir until heated through. If desired, top with snipped fresh dill.
From the Test Kitchen
TIP

The orzo mixture can be cooled, chilled, and eaten cold.

Nutrition Facts (Dilled Shrimp and Orzo Bowl)
Per serving: 371 kcal cal., 10 g fat (1 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 183 mg chol., 631 mg sodium, 40 g carb., 4 g fiber, 3 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Fire up the grill and try one of our favorite grilling recipes, from classic main dishes -- including chicken, ribs, pork, burgers, steak, and more -- to seasonal sides, salads, skewers, and desserts.

Ingredients

1
whole bulbs garlic
3
teaspoons snipped fresh basil or 1 teaspoon dried basil, crushed
1
tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
2
tablespoons olive oil or vegetable oil
1 1/2
pounds boneless beef ribeye steaks or sirloin steak, cut 1 inch thick
1
teaspoons cracked black pepper
1/2
teaspoon salt
Directions
Cut off the top 1/2 inch of garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Fold a 20x18-inch piece of heavy foil in half crosswise; trim to make a 10-inch square. Place bulb, cut end up, in the center of foil. Sprinkle with basil and rosemary; drizzle with oil. Bring up two opposite edges of foil; seal with a double fold. Fold the remaining ends to completely enclose garlic, leaving space for steam to build.
For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium coals about 30 minutes or until garlic is feels soft when packet is squeezed, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack over heat. Cover and grill as directed.)
Meanwhile, trim fat from steaks. Sprinkle steaks evenly with pepper and salt; rub in with your fingers. While garlic is grilling, add steaks to grill rack. Grill steaks to desired doneness, turning once halfway through grilling. For ribeye steaks, allow 10 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). For sirloin steak, allow 14 to 18 minutes for medium rare (145 degrees F) or 18 to 22 minutes for medium (160 degrees F).
To serve, cut steaks into six pieces. Remove garlic from foil, reserving basil mixture. Squeeze garlic pulp onto steaks. Mash pulp slightly, spreading it over steaks. Drizzle steaks with the reserved basil mixture.
Nutrition Facts (Steaks with Roasted Garlic)
Per serving: 189 kcal cal., 9 g fat (2 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 52 mg chol., 139 mg sodium, 4 g carb., 0 g fiber, 0 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Celebrate the season with our best summer recipes, including easy salads and quick grilling ideas. The best part? These summer meals are all less than 400 calories, which makes it easy to stick to your beach-season diet.

Ingredients

1/4
cup grape seed oil or olive oil
3
tablespoons balsamic vinegar
1
tablespoon dried dillweed
1
large clove garlic, minced
1/4
teaspoon freshly ground black pepper
1/4
teaspoon dried oregano, crushed
4
medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8
cups mesclun or spring salad greens or spinach
3/4
cup seedless red grapes, halved
1/3
cup crumbled goat cheese
1/4
cup pine nuts, toasted
Directions
For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings
Nutrition Facts (Grilled Chicken Salad)
Per serving: 400 kcal cal., 23 g fat (4 g sat. fat, 12 g polyunsaturated fat, 5 g monounsatured fat), 86 mg chol., 167 mg sodium, 12 g carb., 2 g fiber, 8 g sugar, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 egg, lightly beaten
1/4 cup shredded Italian cheese blend (1 ounce)
1/4 cup grated Parmesan cheese
1/4 cup panko bread crumbs
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon salt
2 cups sliced fresh mushrooms
1 cup yellow or green sweet pepper strips
1 small red onion, cut into thin wedges
1 teaspoon olive oil
3/4 cup Fast Pizza Sauce or canned pizza sauce
1 cup shedded Italian cheese blend (4 ounces)
Snipped fresh basil, oregano, and/or parsley

Directions
Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, the 1/4 cup Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.
Meanwhile, in a large skillet cook and stir mushrooms, sweet pepper, and onion in hot oil for 4 to 6 minutes or until crisp-tender. Remove from heat.
Spoon pizza sauce over baked crust, spreading evenly. Top with cooked vegetables. Sprinkle evenly with the 1 cup Italian cheese blend. Bake about 5 minutes more or until heated and cheese melts. If desired, sprinkle with snipped fresh herb. Cut into slices to serve.
Fast Pizza Sauce

Ingredients
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon olive oil
1 8-ounce can tomato sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil
, crushed
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Directions
In a small saucepan, cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomato sauce, oregano, basil, salt, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until sauce reaches desired consistency. Makes 1 cup.
Nutrition Facts (Cauliflower-Crusted Pizza)
Per serving: 264 kcal cal., 14 g fat (7 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 76 mg chol., 893 mg sodium, 18 g carb., 4 g fiber, 7 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts
(Fast Pizza Sauce)
Per serving: 27 kcal cal., 2 g fat (0 g sat. fat, 0 mg chol., 222 mg sodium, 3 g carb., 1 g fiber, 2 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/4 cup purchased caramel-flavored ice cream topping
1 tablespoon soy sauce
1 tablespoon Dijon-style mustard
1 tablespoon lime juice
1 1 1/4 pound salmon fillet, skinned
Lime wedges (optional)
Freshly ground black pepper (optional)
Directions
At least 30 minutes before grilling, soak twelve 6- to 8-inch wooden skewers in water. Drain; set aside. For sauce, in a small bowl stir together caramel topping, soy sauce, mustard, and lime juice; set aside.
Rinse salmon; pat dry with paper towels. Cut salmon fillet in half lengthwise, then cut each piece crosswise into 6 pieces (12 pieces total). Sprinkle pieces with salt and pepper. Thread one salmon piece onto each wooden skewer.
For charcoal grill, arrange skewers on the greased rack of an uncovered grill directly over medium coals. Brush generously with sauce. Grill for 3 minutes. Turn; brush with remaining sauce. Grill for 3 to 5 minutes more or until fish flakes easily with a fork. (For gas grill, preheat grill. Reduce heat to medium. Arrange skewers on greased grill rack. Cover; grill as above.) Serve with lime wedges and sprinkle with pepper. Makes 12 servings.
Nutrition Facts (Caramelized Salmon Skewers)
Per serving: 118 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 26 mg chol., 215 mg sodium, 5 g carb., 0 g fiber, 5 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/2 cup dried orzo
8 lamb rib chops, cut 1 inch thick
Salt and black pepper
2 teaspoons olive oil
3 cloves garlic, minced
1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
1/3 cup halved, pitted Kalamata olives
Directions
Cook orzo according to package directions; drain and keep warm. Meanwhile, trim fat from chops. Sprinkle chops with salt and pepper. In a large skillet heat olive oil over medium heat. Add chops; cook in hot oil for 9 to 11 minutes for medium (160 degrees F), turning once halfway through cooking. Remove chops from skillet.
Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in orzo and olives. Return chops to skillet; heat through.
Nutrition Facts (Mediterranean Lamb Skillet)
Per serving: 303 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 60 mg chol., 622 mg sodium, 27 g carb., 2 g fiber, 5 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

6 slices thick-cut bacon
1 cup sliced leeks (3 medium)
1/3 cup refrigerated basil pesto or Classic Pesto Sauce
1 crust (half recipe) Whole Wheat Pizza Dough
3 roma tomatoes, sliced or chopped
6 ounces fontina cheese or provolone cheese, shredded (1-1/2 cups)
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon-style coarse ground mustard
Pinch salt
3 cups baby arugula or arugula, torn

Directions
Place a baking stone in the oven and preheat oven to 500 degrees F. If you don't have a baking stone, use an inverted baking sheet placed on an oven rack.
In a large skillet cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon of the drippings in the skillet. Place bacon on several layers of paper towels to drain well; coarsely chop bacon and set aside. Cook leeks in the reserved bacon drippings for 3 to 5 minutes or until tender. Remove from heat.
Spoon pesto onto pizza crust; spread evenly almost to the edge. Top with tomato slices. Top with bacon and leeks. Sprinkle with cheese.
Bake on the pizza stone or inverted baking sheet for 8 to 10 minutes or until crust is golden brown and cheese is bubbly and golden brown.
Meanwhile, in a medium bowl whisk together olive oil, lemon juice, mustard, and salt. Add arugula; toss to coat. Using tongs, arrange arugula mixture in the middle of the pizza just before serving.
Classic Pesto Sauce
Ingredients
2 cups packed fresh basil leaves
3 tablespoons pine nuts
2 large cloves garlic, peeled
1/2 cup olive oil
1/2 cup grated Parmesan cheese (2 ounces)
3/4 teaspoon salt
Directions
In a food processor combine basil, nuts, and garlic; cover and process until finely chopped. With processor running, gradually add oil through feed tube. Process about 1 minute or until smooth. Add Parmesan cheese and salt; process just until combined.
Spoon into an airtight container. Cover and store in the refrigerator for up to 2 days. (Or freeze for up to 3 months.)
Whole Wheat Pizza Dough
Ingredients
Olive oil or nonstick cooking spray
2 cups white whole wheat flour
or whole wheat flour
2 cups bread flour
1 package active dry yeast
1 teaspoon sugar or honey
1 teaspoon salt
2 tablespoons olive oil
1 1/4 cups warm water (105 degrees F to 115 degrees F)
Cornmeal
Directions
Brush a large bowl with olive oil; set aside.
In the bowl of an electric mixer fitted with a dough hook or in a food processor, combine white whole wheat flour, bread flour, yeast, the sugar (if using), and salt. With the mixer on low speed or the food processor running, add the 2 tablespoons olive oil and the honey (if using); add 1-1/4 cups of the warm water. Mix or process until all of the ingredients are combined, adding more of the warm water as needed. If using a mixer, increase the speed to medium and continue to knead about 2 minutes or until a soft dough forms. If using a food processor, continue to process until dough forms a wet ball.
Place dough in the prepared bowl; turn once to coat dough surface. Cover with plastic wrap, making sure dough does not touch plastic wrap. Let stand at room temperature (70 degrees F to 72 degrees F) for 30 minutes. Chill in the refrigerator for at least 8 hours or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
Two hours before assembling the pizzas, remove chilled dough from refrigerator. Lightly coat a baking sheet with cooking spray or olive oil. Cut dough into two portions. Form each portion into a smooth round ball*. Place each ball of dough on the prepared baking sheet. Lightly coat with cooking spray or olive oil. Lightly cover with plastic wrap. Let dough stand to come to room temperature.
On a lightly floured surface, use your lightly floured hands to stretch each ball of dough to a circle 10 to 12 inches in diameter (1/4 to 1/2-inch thick). Sprinkle a baking peel or inverted baking sheet with cornmeal; place dough circle on peel or baking sheet. Repeat with the remaining dough portion.
Add desired toppings. Bake according to recipe directions.
From the Test Kitchen
*

At this point, the dough portions can be placed in a storage container that has been lightly coated with nonstick cooking spray or brushed with olive oil. Cover and store in the refrigerator for up to 24 hours. Or place each dough portion in a freezer bag that has been lightly coated with nonstick cooking spray or brushed with olive oil. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator before using.

Nutrition Facts (Pesto-Bacon-Tomato Pizza with Arugula Salad Topper)
Per serving: 376 kcal cal., 22 g fat (7 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 35 mg chol., 728 mg sodium, 30 g carb., 2 g fiber, 4 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1
8 ounce can pizza sauce
1/2
cup shredded zucchini
1/4
cup rolled oats
1/4
cup finely chopped onion
3
tablespoons snipped fresh parsley
1
teaspoon bottled minced garlic
1
teaspoon dried thyme, crushed
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
pound lean ground beef
1/2
pound uncooked ground turkey breast
Directions
In large bowl, combine 2 tablespoons of the pizza sauce, the zucchini, oats, onion, 2 tablespoons of the parsley, 1/2 teaspoon of the garlic, the thyme, salt, and pepper. Add beef and turkey; mix well. Shape meat mixture into a 7x4x2-inch loaf. Place loaf in a greased 9-inch microwave-safe pie plate or greased 2-quart square baking dish.
Cover meatloaf with parchment or waxed paper. Microwave on 100% power (high) for 5 minutes, turning plate once*. Tilt dish slightly and spoon off drippings. In a small bowl, stir together the remaining pizza sauce, remaining parsley, and remaining garlic. Pour evenly over meatloaf. Cover with paper; microwave on 50% power (medium) for 21 to 24 minutes or until cooked through (165 degrees F), turning plate twice*. Makes 6 servings.
From the Test Kitchen
*

There is no need to turn the dish if your microwave has a turntable.

Nutrition Facts (Microwave Meatloaf with Tomato Sauce)
Per serving: 243 kcal cal., 12 g fat (5 g sat. fat, 0 g polyunsaturated fat, 5 g monounsatured fat), 66 mg chol., 380 mg sodium, 7 g carb., 1 g fiber, 2 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    12 ounce package  light silken tofu
2    tablespoons   reduced-fat mayonnaise
1    tablespoon   Dijon mustard
1    tablespoon   lemon juice
2      cloves garlic, minced (about 2 teaspoons)
1/2   teaspoon   onion powder
1    15 1/2ounce can  artichoke quarters in water, drained, rinsed, chopped
1    cup   frozen chopped spinach, thawed and squeezed dry
1/2   cup   grated Parmesan cheese
    Paprika for dusting
directions
Preheat oven to 400 degrees F. Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 16, Fat, total (g) 1, chol. (mg) 1, carb. (g) 1, fiber (g) 1, sugar (g) 1, pro. (g) 1, sodium (mg) 56, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
    Nonstick cooking spray
2      slices whole-grain bread
2      slices reduced-fat cheddar cheese
directions
Coat a waffle iron with nonstick spray. Place cheese in between bread slices. Cook in waffle iron on medium 3 to 5 minutes, or until cheese is melted.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 243, Fat, total (g) 9, chol. (mg) 24, sat. fat (g) 5, carb. (g) 21, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 18, vit. A (IU) 270.68, vit. C (mg) 0, Thiamin (mg) 0.19, Riboflavin (mg) 0.24, Niacin (mg) 2.38, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 33.5, Cobalamin (Vit. B12) (µg) 0.71, sodium (mg) 544, Potassium (mg) 164, calcium (mg) 438, iron (mg) 1.27, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   whole wheat pastry flour
1    teaspoon   baking powder
1/2   teaspoon   pumpkin pie spice
1/4   teaspoon   salt
2      egg whites
1/4   cup   unsweetened almond milk
1/4   cup   canned pumpkin
1/4   cup   part-skim ricotta cheese
1    tablespoon   packed brown sugar or sugar substitute* equivalent to 1 tablespoon
1    tablespoon   olive oil
1 1/2   teaspoons   finely shredded orange peel, divided
1/2   teaspoon   vanilla
1/2   teaspoon   apple cider vinegar
1    medium  orange
2    teaspoons   honey
1/2   teaspoon   snipped fresh mint
    Nonstick cooking spray
directions
In a medium mixing bowl combine flour, baking powder, pumpkin pie spice and salt. In a second bowl, use a fork to combine the egg whites, milk, pumpkin puree, ricotta, brown sugar, olive oil, 1 teaspoon orange peel, vanilla and cider vinegar until creamy. Add pumpkin mixture to reserved flour mixture. Stir just until moistened. Cover and let stand for 10 minutes.
Meanwhile peel and section orange over a small bowl. Squeeze any remaining juice from the membranes over the segments (about 2 tablespoons). Stir in honey, mint and remaining 1/2 teaspoon of orange peel. Set aside.
Spray a griddle or heavy skillet with nonstick cooking spray. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Using the back of a spoon, spread batter into 3 to 4-inch pancakes. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. To serve, top with orange mixture.
Tip
*Sugar Substitute:
Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar.

Nutrition Analysis: 276 calories, 12 g protein, 37 g carbohydrate, 10 g total fat (3 g sat. fat), 10 mg cholesterol, 5 g fiber, 14 g sugar, 101% Vitamin A, 64% Vitamin C, 572 mg sodium, 33% calcium, 11% iron, Exchanges 2 starch, .5 fruit, 1 lean meat, 1 fat Carb Choice 2.5

NUTRITION INFORMATION

Per Serving: cal. (kcal) 303, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 3, carb. (g) 43, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 20, pro. (g) 12, vit. A (IU) 4907.61, vit. C (mg) 37.79, Thiamin (mg) 0.16, Riboflavin (mg) 0.28, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 574, Potassium (mg) 423, calcium (mg) 333.19, iron (mg) 2.16, Fruit () 0.5, Starch () 2, Other Carb () 0.5, Lean Meat () 1, Fat () 1, Carb Choice () 3, Percent Daily Values are based on a 2,000 

ingredients
1    pound   fresh or frozen peeled, cooked medium shrimp
1    recipe  Pizza Dough (see www.bhg.com)
1    12 ounce jar  Alfredo pasta sauce
2    tablespoons   purchased dried tomato pesto
1/2   cup   grated Parmigiano-Reggiano cheese
1    12 ounce jar  roasted red peppers, drained and cut into strips
3    tablespoons   pine nuts
directions
Thaw shrimp, if frozen; set aside. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Individual Size Pizzas directions.
In a small bowl, combine Alfredo sauce and pesto. Spread evenly over dough in each pan. Sprinkle with cheese. Top pizzas with roasted peppers and the shrimp. Sprinkle with pine nuts.
Bake in the preheated oven for 20 to 25 minutes or until crust bottom is crisp and brown. Serve immediately. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 435, Fat, total (g) 18, chol. (mg) 166, sat. fat (g) 6, carb. (g) 44, fiber (g) 2, pro. (g) 23, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    pounds   skinless, boneless chicken thighs, cut into 1-inch pieces
1      medium onion, chopped
3      cloves garlic, minced
5    teaspoons   curry powder
2    teaspoons   ground ginger
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper and/or cayenne pepper
2    15 ounce can  garbanzo beans (chickpeas), rinsed and drained
2    14 1/2ounce can  diced tomatoes, undrained
1    cup   chicken broth
1      bay leaf
2    tablespoons   lime juice
1    9 ounce package  fresh spinach (optional)
    Hot cooked rice (optional)
directions
Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 295, Fat, total (g) 6, chol. (mg) 94, sat. fat (g) 1, carb. (g) 32, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 29, vit. A (IU) 485.9, vit. C (mg) 13.58, Thiamin (mg) 0.1, Riboflavin (mg) 0.24, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 867, Potassium (mg) 570, calcium (mg) 70.68, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   chopped carrot (1 medium)
1/2   cup   chopped red sweet pepper (1 small)
1/4   cup   sliced green onion (2)
1    tablespoon   butter or margarine
1    10 3/4ounce can  condensed cream of chicken soup
1    8 - 9 ounce package  frozen artichoke hearts, thawed and cut up
1 1/2   cups   chopped cooked turkey or chicken (see tip)
1    cup   cooked long grain rice or wild rice
1/2   cup   shredded mozzarella cheese (2 ounces)
2/3   cup   milk
1/2   teaspoon   dried thyme, crushed
2    slices  bacon, crisp-cooked, drained, and crumbled
3    tablespoons   grated Parmesan cheese
directions
In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
Bake, covered, in a 350 degrees degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Make Ahead Tip
Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350 degrees oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

Tip
Low-Fat Menu

NUTRITION INFORMATION

Per Serving: cal. (kcal) 248, Fat, total (g) 11, chol. (mg) 47, sat. fat (g) 5, carb. (g) 18, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 18, vit. A (RE) 0, vit. A (IU) 3644.27, vit. C (mg) 24.21, Thiamin (mg) 0.12, Riboflavin (mg) 0.19, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 611, Potassium (mg) 280, calcium (mg) 181.74, iron (mg) 1.62, Vegetables () 0.5, Starch () 1, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Everyone enjoys an easy roasted chicken meal.

ingredients
Sweet Potatoes
4      sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2   tablespoons   olive oil
Rub
4      chipotle chiles in adobo sauce, minced
2      cloves garlic, minced
2    tablespoons   honey
2    teaspoons   cider vinegar
1 1/4   teaspoons   salt, plus additional to taste
1    teaspoon   cumin
1/2   teaspoon   cinnamon
6      boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
    Chopped cilantro, for garnish (optional)
directions
Sweet Potatoes
Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
Rub
In a small bowl, mix together the chiles, garlic, honey, vinegar, salt, cumin and cinnamon to make a paste. Rub the paste evenly over each breast.
Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 407, Fat, total (g) 8, sat. fat (g) 1.3, carb. (g) 45, fiber (g) 6, pro. (g) 38, Percent Daily Values are based on a 2,000 calorie diet

Great easy chicken meal. 

ingredients
2      small sweet potatoes, well scrubbed
4    teaspoons   olive oil
2      poblano chiles, stemmed, seeded and cut into thin strips
1      medium onion, halved and sliced
12    ounces   boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
1/2   teaspoon   kosher salt
1    teaspoon   ground cumin
1    teaspoon   dried oregano
4      garlic cloves, chopped
1/2   cup   chicken broth
8      corn tortillas, warmed
2    ounces   crumbled cotija cheese (about 1/2 cup)
1/4   cup   fresh cilantro leaves
directions
Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 3 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute until golden brown, about 8 minutes; transfer vegetables to a large bowl.
Heat remaining oil in the same skillet. Add chicken and sprinkle with salt, cumin and oregano. Saute until chicken is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
Divide fajita mixture among tortillas. Sprinkle with cotija and cilantro.

Every day across the country, home cooks hear a chorus of "what's for dinner?" as hungry family members peer into bubbling pots and sizzling pans. Let's face it: We all need easy meals to be delivered quickly to our dinner tables. There's always excited anticipation behind the question, since now that Americans have embraced cuisines from around the world, dinner can mean anything.

ingredients
1/2   cup   flour
1/4   teaspoon   salt
1/4   teaspoon   freshly ground black pepper
4      boneless pork loin cutlets (about 1 pound), pounded to 1/4-inch thickness
1    tablespoon   olive oil
1/2     lemon, cut lengthwise and sliced into 8 to 10 pieces
3/4   cup   white wine
3/4   cup   low-sodium chicken broth
1/4   cup   capers, rinsed
1    teaspoon   butter
2    cups   sugar snap peas
1    cup   curly parsley, chopped
directions
Season the flour with the salt and black pepper; dredge the pork. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add pork to skillet and sear 2 to 3 minutes on each side, until golden and no pink remains. Set aside on a plate.
Add the lemon to skillet and cook 1 minute; turn and cook 1 more minute. Add the wine, chicken broth, capers, butter, sugar snap peas and all but 1 tablespoon of the parsley. Simmer, stirring, 3 to 4 minutes, until peas are bright green and tender. Return pork to the skillet to coat with sauce. Top with reserved parsley and serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 415, Fat, total (g) 21, sat. fat (g) 7, carb. (g) 21, fiber (g) 3, pro. (g) 27, Percent Daily Values are based on a 2,000 calorie diet

This healthy, low-fat soup can be prepared in just 15 minutes then cooked in the slow cooker until dinner.

ingredients
1    cup   dry great northern beans
6    cups   water
1    cup   chopped onion
1    medium  fennel bulb, trimmed and cut into 1/2-inch pieces
2    medium  carrots, chopped
2    cloves  garlic, minced
2    tablespoons   snipped fresh parsley
1    teaspoon   dried rosemary, crushed
1/4   teaspoon   pepper
4 1/2   cups   chicken broth
2 1/2   cups   shredded or chopped cooked chicken
1    14 1/2ounce can  diced tomatoes, undrained
directions
Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 10, chol. (mg) 78, sat. fat (g) 3, carb. (g) 46, fiber (g) 15, pro. (g) 40, sodium (mg) 1454, Vegetables () 2, Starch () 2.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    teaspoon   dried oregano, crushed
1    teaspoon   dried basil, crushed
1    teaspoon   dried parsley, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
4    8 ounces   skinless, boneless chicken breast halves
1    tablespoon   olive oil
1    14 1/2ounce can  reduced-sodium chicken broth
3    cloves  garlic, minced
1    10 ounce package  frozen chopped spinach, thawed and squeezed dry
2    cups   grape tomatoes
1 1/2   cups   cooked orzo pasta (rosamarina)
1    teaspoon   finely shredded lemon peel
2    tablespoons   lemon juice
1    tablespoon   grated Parmesan cheese
    Snipped fresh oregano
directions
In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.
In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 414, Fat, total (g) 10, chol. (mg) 146, sat. fat (g) 2, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 54, vit. A (IU) 2632.4, vit. C (mg) 20.57, Thiamin (mg) 0.4, Riboflavin (mg) 0.48, Niacin (mg) 21.62, Pyridoxine (Vit. B6) (mg) 1.63, Folate (µg) 177.28, Cobalamin (Vit. B12) (µg) 0.33, sodium (mg) 595, Potassium (mg) 1242, calcium (mg) 108, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Chicken becomes fall-off-the-bone tender when you prepare it in a slow cooker. Add a tasty vegetable sauce and pasta for one irresistible easy dinner.

ingredients
3    pounds   chicken thighs and/or drumsticks, skinned
1    tablespoon   oil
5    cups   sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster
1      red onion, cut into wedges
1/2   cup   chopped carrot (1 medium)
1/4   cup   dried tomato pieces (not oil-packed)
3/4   cup   chicken broth
1/4   cup   dry white wine or chicken broth
3    tablespoons   quick-cooking tapioca, crushed
1    teaspoon   dried thyme, crushed
1/2   teaspoon   garlic salt
1/2   teaspoon   dried basil, crushed
1/4 - 1/2   teaspoon   ground black pepper
4 1/2   cups   hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice
directions
If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 360, Fat, total (g) 7, chol. (mg) 107, sat. fat (g) 2, carb. (g) 39, fiber (g) 3, pro. (g) 34, sodium (mg) 350, Potassium (mg) 698, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    16 ounce package  frozen potato pierogi
1/3   cup   chopped onion
1    tablespoon   olive oil
4      cooked chicken sausages, sliced (12 ounces total)
1    8 ounce package  sliced mushrooms
1      clove garlic, minced
1    10 ounce package  frozen chopped spinach, thawed and squeezed dry
3    ounces   cream cheese, cut up
1/4   cup   chicken broth
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
1/2   cup   shredded mozzarella cheese
directions
Place the frozen pierogi in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogi in the baking dish. Sprinkle with mozzarella cheese.
Bake, uncovered, in a 400 degrees oven about 30 minutes or until lightly browned and heated through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 339, Fat, total (g) 18, chol. (mg) 81, sat. fat (g) 7, carb. (g) 29, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 18, vit. A (IU) 1700.66, vit. C (mg) 6.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.28, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 1204, Potassium (mg) 322, calcium (mg) 161.55, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

Salmon meals cook quickly which means this healthy dinner will be ready in about 30 minutes.

ingredients
1    cup   salted dry roasted pistachio nuts, chopped
1/2   cup   packed brown sugar
3    tablespoons   lemon juice
1    teaspoon   dried dillweed
1    teaspoon   coarsely ground black pepper
6    6 ounces   skinless salmon fillets
1/4   cup   purchased basil pesto (optional)
directions
Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.
Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pass pesto to serve with fish. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 391, Fat, total (g) 16, chol. (mg) 88, sat. fat (g) 2, carb. (g) 25, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 19, pro. (g) 39, vit. A (IU) 242.95, vit. C (mg) 4.13, Thiamin (mg) 0.48, Riboflavin (mg) 0.14, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 0.63, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 5.18, sodium (mg) 208, Potassium (mg) 854, calcium (mg) 70.68, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Make your own breadcrumbs for pennies by simply giving dry, leftover bread a whirl in the food processor.

ingredients
1      egg, lightly beaten
1/2   cup   fine dry bread crumbs
1/2   teaspoon   garlic salt
1/4   teaspoon   black pepper
1    pound   lean ground beef
6      hoagie buns
1    16 ounce jar  Alfredo or marinara pasta sauce
6    slices  provolone cheese (about 6 ounces)
directions
Preheat oven to 350 degrees F. In a large bowl combine egg, bread crumbs, garlic salt, and pepper. Add ground beef; mix well. Shape mixture into twenty-four 1 1/4-inch meatballs. Arrange in a 913-inch baking pan. Bake, uncovered, for 15 minutes.
Split hoagie buns nearly all the way through but leave a long side attached. Spread 2 tablespoons of the Alfredo sauce over the bottom of each bun. Fill buns with meatballs and cheese.
Place sandwiches on a large baking sheet. Bake, uncovered, for 6 to 8 minutes or until buns are toasted and cheese is melted. Meanwhile, heat the remaining Alfredo sauce and serve with sandwiches for dipping.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 733, Fat, total (g) 41, chol. (mg) 152, sat. fat (g) 21, carb. (g) 57, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 11, pro. (g) 33, vit. A (IU) 777.44, vit. C (mg) 0, Thiamin (mg) 0.43, Riboflavin (mg) 0.52, Niacin (mg) 6.32, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 2.2, sodium (mg) 1405, Potassium (mg) 257, calcium (mg) 565.42, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet

Make this meatless meal ahead by putting the ingredients in the slow cooker. Let it cook all day and dinner will be ready when you get home from work.

ingredients
2    teaspoons   olive oil
1    medium  onion, chopped
2    tablespoons   tomato paste
1 1/2   tablespoons   curry
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
3      cloves garlic
2    teaspoons   grated ginger
1    pound   yellow split peas
6    cups   water
3/4   pound   red bliss potatoes, quartered
2    cups   frozen green peas
2    tablespoons   cream of coconut
    Chopped fresh cilantro, optional
directions
In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 384, Fat, total (g) 5, carb. (g) 66, fiber (g) 24, pro. (g) 23, sodium (mg) 315, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2/3 cup mayonnaise
1/3 cup FRENCH'S® Classic Yellow® or Honey Mustard
1/4 cup dark brown sugar
1 teaspoon minced garlic
3/4 teaspoon dried thyme leaves
6 1/2 inches thick pork chops, seasoned to taste with salt and pepper
directions
MIX mayonnaise, mustard, sugar, garlic and thyme. Pour 23 cup mixture over pork.
MARINATE chops in refrigerator 30 min. or up to 3 hours.
GRILL pork on greased rack over medium heat for 15 to 20 min. or until cooked through. Serve remaining mustard mixture with chops.

By starting with cooked squash, you can get this comforting soup recipe from the stove to the table in under 30 minutes. Serve it with a stack of crackers, crusty Italian bread, or a simple salad to complete meal.

ingredients
1    teaspoon   canola oil
1/4   cup   chopped onion
1    12 ounce   package frozen pureed winter squash, thawed, or 2 cups cooked winter squash, mashed with the back of a spoon
1/2   cup   reduced-sodium chicken broth
3/4   teaspoon   curry powder
1/2   cup   plain fat-free Greek yogurt
1/2   teaspoon   snipped fresh thyme
    Plain fat-free Greek yogurt (optional)
    Cracked black pepper
    Whole grain crackers (optional)
directions
In a medium saucepan heat oil over medium heat. Add onion; cook until tender. Stir in squash, broth, and curry powder. Bring to boiling; reduce heat. Simmer for 2 minutes. Whisk in yogurt and thyme; heat through.
Ladle soup into warm bowls. If desired, top with additional yogurt. Sprinkle with pepper. If desired, serve with crackers.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 448, Fat, total (g) 13, chol. (mg) 24, sat. fat (g) 6, carb. (g) 70, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 30, pro. (g) 20, vit. A (IU) 9086.37, vit. C (mg) 83.85, Thiamin (mg) 0.25, Riboflavin (mg) 0.47, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 460, Potassium (mg) 828, calcium (mg) 302.9, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet

Classic Asian flavors like peanut, ginger, coconut and curry combine in this slow cooker chicken dinner.

ingredients
2    medium  onions, cut into thin wedges
3    medium  carrots, sliced
1    small  red sweet pepper, seeded and cut into thin bite-size strips
2    pounds   skinless, boneless chicken thighs, cut into 1-inch pieces
3/4   cup   chicken broth
3    tablespoons   creamy peanut butter
2    tablespoons   quick-cooking tapioca
1/2   teaspoon   finely shredded lime peel
2    tablespoons   lime juice
2    tablespoons   reduced-sodium soy sauce
1    tablespoon   grated fresh ginger
2 - 3    teaspoons   red curry paste
4    cloves  garlic, minced
1    cup   frozen peas
1/2   cup   unsweetened light coconut milk
2 2/3   cups   hot cooked brown rice
1/4   cup   chopped unsalted peanuts
directions
In a 3 1/2- or 4-quart slow cooker combine onions, carrots, and sweet pepper. Top with chicken. In a medium bowl whisk together broth, peanut butter, tapioca, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in frozen peas and coconut milk. Let stand, covered, for 5 minutes.
Serve chicken mixture over cooked rice. Sprinkle with chopped peanuts.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 336, Fat, total (g) 11, chol. (mg) 94, sat. fat (g) 3, carb. (g) 30, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 7, pro. (g) 29, vit. A (IU) 54.91, vit. C (mg) 29.52, Thiamin (mg) 0.4, Riboflavin (mg) 0.4, Niacin (mg) 13.82, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 124.99, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 377, Potassium (mg) 740, calcium (mg) 70.68, iron (mg) 4.32, Vegetables () 1, Starch () 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   chili powder
1    tablespoon   packed brown sugar
1    teaspoon   smoked paprika
1/2   teaspoon   salt
2 1/2 - 3    pounds   meaty chicken pieces (breast halves, thighs, and drumsticks)
8    ounces   Brussels sprouts, halved if large
1    pound   fingerling potatoes, halved lengthwise
3    tablespoons   olive oil
2      medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
    Finely shredded orange peel
directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine chili powder, brown sugar, smoked paprika, and salt. Pat chicken dry with paper towels. Rub spice mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts and potatoes to pan. Drizzle chicken and vegetables with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring vegetables once.
Add apples to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until chicken breast registers 165 degrees F in the thickest part and legs and thighs register at least 170 degrees F and vegetables are tender. Garnish with orange peel.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 664, Fat, total (g) 39, chol. (mg) 144, sat. fat (g) 10, carb. (g) 40, Monounsaturated fat (g) 19, Polyunsaturated fat (g) 7, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 16, pro. (g) 40, vit. A (IU) 1545.26, vit. C (mg) 66.23, Thiamin (mg) 0.26, Riboflavin (mg) 0.35, Niacin (mg) 12.52, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 65.95, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 465, Potassium (mg) 1127, calcium (mg) 71, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    tablespoons   balsamic vinegar
1      minced garlic clove
1/4   cup   chopped basil
1/4   teaspoon   salt
1/4   teaspoon   black pepper
5    tablespoons   olive oil
2      romaine hearts, washed and chopped into 1/2-inch slices
2      large sweet red peppers, seeded and cut into 4 quarters
4      ears corn, shucked and silks removed
1      large red onion
directions
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
In small bowl, whisk together balsamic vinegar, garlic, basil, salt and pepper. Slowly whisk in olive oil; set aside. Place romaine in a large serving bowl.
Place peppers on grill and cover; grill for about 6 to 7 minutes per side or until skin is starting to turn black. Remove from grill and cut into 1/2-inch pieces; add to romaine in bowl.
Grill corn 10 minutes, turning, or until tender and beginning to brown. Remove corn from grill. Cut kernels from cob; add corn to romaine. Starting at root end, cut red onion into 1/2-inch-thick slices and secure with toothpicks to keep rings from separating. Grill slices 5 minutes per side, turning once. Remove and cut into 1/2-inch pieces; add to romaine mixture.
Toss salad with prepared dressing and serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 172, Fat, total (g) 10, chol. (mg) 0, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 4, sodium (mg) 100, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
2    tablespoons   fat-free milk
1/2   cup   fine dry bread crumbs
1/2   teaspoon   dried oregano, crushed
1/4   teaspoon   black pepper
2    cloves  garlic, minced
1 1/2   pounds   95 percent lean ground beef
1/2   cup   crumbled reduced-fat feta cheese (2 ounces)
1/4   cup   oil-packed dried tomatoes, drained and snipped
1/4   cup   bottled pizza or pasta sauce
    Romaine leaves, julienne carrots, and cucumber slices (optional)
    Red wine vinaigrette (optional)
directions
In a large bowl combine egg product and milk; beat with a fork. Stir in bread crumbs, oregano, pepper, and garlic. Add ground beef, feta cheese, and dried tomatoes; mix well. Shape meat mixture into a 6-inch round loaf.
Tear off an 18-inch-square sheet of heavy foil. Cut into thirds. Fold each piece into thirds lengthwise. Crisscross strips and place meat loaf in center of foil strips. Bringing up strips, transfer loaf and foil to a 3 1/2- or 4-quart slow cooker (leave foil strips under loaf). Press loaf away from side of cooker. Fold strips down, leaving loaf exposed. Spread pizza sauce over loaf.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Using foil strips, carefully lift meat loaf from cooker. Discard foil strips. If desired, combine romaine, carrots, and cucumbers; top with vinaigrette. Serve salad with meat loaf.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 238, Fat, total (g) 9, chol. (mg) 74, sat. fat (g) 4, carb. (g) 10, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 29, vit. A (IU) 291.54, vit. C (mg) 5.9, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.68, sodium (mg) 324, Potassium (mg) 569, calcium (mg) 80.77, iron (mg) 3.6, Starch () 0.5, Lean Meat () 4, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   shredded cooked chicken (about 1 pound)
3/4   cup   seedless red grapes, quartered
1/2   cup   finely chopped red onion (1 medium)
1/4   cup   finely chopped radishes or daikon
1/4   cup   shredded coconut
1    5 ounce carton  pina colada or pineapple low-fat yogurt
1/3   cup   mango chutney, snipped
1    tablespoon   curry powder
1/2   cup   dry roasted cashews, coarsely chopped
1    cup   fresh basil leaves
12    slices  whole grain bread, toasted
directions
In a large bowl combine chicken, grapes, red onion, radishes, and coconut; set aside.
For dressing, in a small bowl combine yogurt, chutney, and curry powder. Stir dressing into chicken mixture. If desired, cover and chill for up to 24 hours.
Stir cashews into chicken mixture. Divide basil leaves among 6 of the toasted bread slices. Spread chicken mixture over basil; top with the remaining 6 toasted bread slices.
Tip
Winner Info:
Casey Galloway Columbia, MO Picnic Sandwiches June 2009

NUTRITION INFORMATION

Per Serving: cal. (kcal) 410, Fat, total (g) 14, chol. (mg) 63, sat. fat (g) 4, carb. (g) 41, fiber (g) 5, pro. (g) 30, sodium (mg) 501, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   champagne vinegar
1    teaspoon   Dijon mustard
1/8   teaspoon   plus tsp salt
1/4   teaspoon   black pepper
6    tablespoons   olive oil
2    teaspoons   chopped fresh oregano
1    teaspoon   chopped fresh thyme
6      metal skewers
1    pound   small sweet peppers (such as Pero Farms)
8    ounces   cremini mushrooms, woody stems removed and large ones cut in half
1      red onion, peeled and cut into thin wedges
    Oregano and thyme sprigs for garnish
directions
In a small bowl, whisk together vinegar, mustard, tsp of the salt and tsp of the black pepper. Gradually drizzle in oil, whisking constantly until mixture emulsifies; add oregano and thyme. Set aside.
Thread skewers, using about 4 peppers, alternating with 4 pieces of onion and 4 mushrooms, for each. Brush generously with dressing.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Grill skewers for about 5 minutes, turn and brush with additional dressing. Grill for 5 additional minutes or until vegetables are crisp-tender.
Remove to a serving platter and season with remaining tsp salt and tsp pepper. Garnish with oregano and thyme sprigs.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 158, Fat, total (g) 14, chol. (mg) 0, sat. fat (g) 2, carb. (g) 8, fiber (g) 3, pro. (g) 2, sodium (mg) 172, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/3   cup   tub style cream cheese
2    tablespoons   prepared horseradish
8    slices  country-style bread
2    tablespoons   olive oil
1    tablespoon   red wine vinegar
2    cups   baby arugula or baby kale
1      large apple, cored and very thinly sliced
6    ounces   sliced fully cooked ham
6    ounces   sliced cooked chicken breast
directions
In a small bowl combine cream cheese and horseradish. In a large bowl combine 1 tablespoon of the olive oil and the red wine vinegar. Add arugula and apple slices and toss to coat. Spread cream cheese mixture one side of each bread slice. Top four of the spread slices with ham, chicken, and apple and arugula mixture; add remaining bread slices, spread side down. Brush outside of bread slices with remaining 1 tablespoon olive oil.
Place sandwiches (half at a time, if necessary) in a very large skillet or griddle; Cook about 6 minutes over medium heat or until bread is toasted, turning once.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 531, Fat, total (g) 20, chol. (mg) 74, sat. fat (g) 6, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 14, pro. (g) 28, vit. A (IU) 479.56, vit. C (mg) 7.88, Thiamin (mg) 0.61, Riboflavin (mg) 0.35, Niacin (mg) 9.58, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 100.47, Cobalamin (Vit. B12) (µg) 0.32, sodium (mg) 996, Potassium (mg) 353, calcium (mg) 107, iron (mg) 4.06, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    cups   dried cavatappi (cellentani) pasta
1    3 1/2ounce package  thinly sliced pepperoni
1    pound   lean ground beef
1/3   cup   finely chopped onion
1    8 ounce package  mushrooms, sliced
1    15 ounce can  pizza sauce
1    8 ounce can  tomato sauce
1    6 ounce can  tomato paste
1/2   teaspoon   sugar
1/8   teaspoon   ground black pepper
1/8   teaspoon   garlic salt
1/8   teaspoon   onion salt
2    cups   shredded mozzarella cheese
1    tablespoon   grated Parmesan cheese
directions
Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot.
Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.
In a large oven-going skillet, cook ground beef, onion and mushrooms until meat is brown and onion is tender; drain off fat.
Stir in the reserved quartered pepperoni slices, the pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt and onion salt. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.
Return half of the pasta-beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices and sprinkle with the Parmesan cheese.
Bake in a 350 degrees oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.
Variation
This recipe is very flexible. If you like, add or substitute other favorite pizza toppings. You can add chopped red or green sweet peppers with the beef and onion or stir in sliced pitted ripe olives with the pepperoni. Or try substituting sweet or hot Italian sausage for the ground beef.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 387, Fat, total (g) 19, chol. (mg) 67, sat. fat (g) 8, carb. (g) 29, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 28, vit. A (IU) 1111.01, vit. C (mg) 13.82, Thiamin (mg) 0.34, Riboflavin (mg) 0.41, Niacin (mg) 7.7, Pyridoxine (Vit. B6) (mg) 0.48, Folate (µg) 71.57, Cobalamin (Vit. B12) (µg) 1.5, sodium (mg) 916, Potassium (mg) 863, calcium (mg) 266, iron (mg) 3.74, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   fresh or frozen striped bass fillets
2    teaspoons   olive oil
2    tablespoons   snipped fresh Italian (flat-leaf) parsley
1    tablespoon   snipped fresh basil and/or chives
2    teaspoons   finely shredded lemon peel
1    teaspoon   snipped fresh rosemary
directions
Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut in 4 serving-size pieces. Brush with oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Measure thickness of fish.
For charcoal grill, place fish on greased rack of uncovered grill directly over medium coals. Grill 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork; carefully turn once halfway through grilling. (For gas grill, preheat. Reduce heat to medium. Place fish on greased grill rack over heat; cover. Grill as above.)
In bowl combine parsley, basil, lemon peel, and rosemary. Sprinkle on fish. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 131, Fat, total (g) 5, chol. (mg) 90, sat. fat (g) 1, carb. (g) 0, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 20, vit. A (IU) 291.54, vit. C (mg) 4.13, Thiamin (mg) 0.1, Riboflavin (mg) 0.04, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 4.21, sodium (mg) 225, Potassium (mg) 306, calcium (mg) 20.19, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    15 ounce can  tomato sauce
3    tablespoons   grated Parmesan cheese
2    tablespoons   tomato paste
3/4   teaspoon   dried oregano, crushed
1/2   teaspoon   dried basil, crushed
1/8   teaspoon   crushed red pepper
1    5 - 6 ounce package  fresh baby spinach
2    teaspoons   water
    Olive oil
1    pound   frozen pizza or bread dough, thawed
8    ounces   bulk Italian sausage, cooked and drained
1 1/2 - 2    cups   shredded mozzarella cheese (6 to 8 ounces)
    Crushed red pepper (optional)
directions
Preheat oven to 475 degrees F. In a small bowl combine tomato sauce, 2 tablespoons of the Parmesan cheese, the tomato paste, oregano, basil, and the 1/8 teaspoon crushed red pepper. Set aside.
Place spinach in a large microwave-safe bowl; sprinkle with the 2 teaspoons water. Cover with a microwave-safe plate. Microwave on 100% power (high) for 30 seconds. Continue cooking in 10-second intervals just until spinach is wilted. Let stand for 2 minutes; carefully remove plate. Transfer spinach to a sieve; press out excess liquid.
Brush a 12-inch cast-iron or other heavy oven-going skillet with oil; set aside. On a lightly floured surface, roll pizza dough into a 14-inch circle. Transfer to the prepared skillet. Roll edges to form a rim. Brush dough lightly with oil. Spread tomato sauce mixture over dough; top with sausage and spinach. Sprinkle with mozzarella cheese and the remaining 1 tablespoon Parmesan cheese.
Cook pizza in skillet over medium-high heat for 3 minutes. Place skillet in oven. Bake for 15 to 20 minutes or until crust and cheeses are lightly browned. Let stand for 5 minutes before serving. Using a spatula, slide pizza out of skillet. Cut into wedges. If desired, sprinkle with additional crushed red pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 449, Fat, total (g) 23, chol. (mg) 53, sat. fat (g) 9, carb. (g) 40, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 19, vit. A (IU) 2094.22, vit. C (mg) 12.83, Thiamin (mg) 0.24, Riboflavin (mg) 0.21, Niacin (mg) 2.02, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 58.44, Cobalamin (Vit. B12) (µg) 1.05, sodium (mg) 1237, Potassium (mg) 378, calcium (mg) 215, iron (mg) 14.09, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4      poblano peppers
1      avocado
2    teaspoons   fresh lime juice
1/8   teaspoon   salt
8      slices whole-wheat bread
3    ounces   shredded Monterey Jack (about 3/4 cup)
2      large eggs, slightly beaten
2    tablespoons   nonfat milk
1/2   teaspoon   chili powder
1    tablespoon   unsalted butter
2    teaspoons   canola oil
directions
Place an oven rack in the upper third of the oven. Preheat the broiler to high. Place poblanos on a rimmed baking sheet lined with aluminum foil and broil, turning occasionally, until blistered and charred on all sides, about 10 minutes. Transfer to a bowl, cover and set aside to cool.
Meanwhile, mash avocado in a small bowl with lime juice and salt. Spread avocado mixture on four slices of bread. Divide Monterey Jack among remaining slices. When peppers are cool enough to handle, peel off charred skin, remove stems and seeds and cut in half. Layer pepper halves over cheese and top with avocado-smeared bread.
Whisk together eggs, milk and chili powder in a shallow dish. Dip two sandwiches into egg mixture, coating the tops and bottoms but not the sides.
Melt 11/2 teaspoons butter and 1 teaspoon oil in a large heavy skillet over medium heat; swirl to coat. Lay the two sandwiches in skillet and cook until golden on the bottom, 3 to 5 minutes. Carefully flip and reduce heat to medium low. Continue cooking until second side is golden and cheese is melted, 3 to 5 minutes more. Dip remaining sandwiches in egg mixture and repeat cooking process over medium-low heat.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 391, Fat, total (g) 21, sat. fat (g) 8, carb. (g) 33, fiber (g) 6, pro. (g) 18, sodium (mg) 439, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   caraway seed
1/4   teaspoon   whole black pepper
1    teaspoon   finely shredded lemon peel
1/2   teaspoon   kosher salt or regular salt
1    3 - 4 pound   whole broiler-fryer chicken
2    tablespoons   lemon juice
    Lemon slices
directions
Preheat oven to 375 degree F. With a mortar and pestle, slightly crush caraway seed and whole black pepper. Or, in a blender container combine caraway seed with whole black pepper; cover and blend on high for 30 seconds. Stir in lemon peel and salt. Skewer neck skin to back; tie legs to tail. Twist wings under back. Rub caraway mixture over entire bird and under skin of breast.
Place chicken, breast side up, on a rack in a shallow pan. Insert meat thermometer into center of an inside thigh muscle. Roast, uncovered, 1-1/4 to 1-3/4 hours or until drumsticks move easily and meat is no longer pink or thermometer registers 180 degrees. Remove chicken from oven. Cover and let stand 10 minutes. Carefully drizzle lemon juice over chicken before carving. Serve with lemon slices, if desired.
Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 223, Fat, total (g) 13, chol. (mg) 79, sat. fat (g) 3, carb. (g) 2, fiber (g) 0, pro. (g) 25, vit. A (RE) 41.21, vit. C (mg) 2.36, sodium (mg) 251, calcium (mg) 20.19, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      leeks, white and lightgreen parts only, sliced and cleaned well
2      medium carrots, peeled and sliced in half-moons
1      large rib celery, diced
1    pound   russet potatoes, peeled and diced
2    cups   milk
2    cups   1/3-less-sodium vegetable broth
1    teaspoon   Old Bay seasoning
1/2   teaspoon   garlic powder
    Pinch ground nutmeg
1      bunch pencil-thin asparagus, trimmed, cut into 1/4- to 1/2-inch pieces
1/2   pound   peeled, deveined shrimp, cut in half
1/2   pound   bay scallops (thawed, if frozen)
1/2   pound   lump crab meat or imitation crab (surimi), torn into small pieces
3    tablespoons   instant potato flakes
    Salt and pepper to taste (optional)
directions
Coat slow cooker bowl with nonstick cooking spray. Add leeks, carrots, celery and potatoes. Whisk in milk, vegetable broth, Old Bay seasoning, garlic powder and nutmeg. Cover and cook on HIGH for 4 1/2 hours or LOW for 6 hours, 45 minutes.
Uncover and stir in asparagus, shrimp, scallops, crab and potato flakes. Re-cover and cook for an additional 15 minutes (on either HIGH or LOW; see Note). Season to taste with salt and pepper, if desired.
Note: Seafood cooks very quickly and can easily get tough. Make sure that shrimp and scallops are opaque yet tender and crab is heated through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 330, Fat, total (g) 5, chol. (mg) 103, sat. fat (g) 2, carb. (g) 44, fiber (g) 5, pro. (g) 29, sodium (mg) 957, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Olive oil
1    14 1/2ounce can  diced tomatoes (undrained)
6      6-inch flour tortillas
12    ounces   lean ground beef
1      small onion, chopped
1      red or green sweet pepper, chopped
1    teaspoon   chili powder
1/4   teaspoon   ground cinnamon
4    ounces   cheddar cheese, shredded
    Fresh cilantro leaves
directions
Preheat oven to 400 degrees F. Brush a 9-inch pie plate with olive oil. Spread a large spoonful of diced tomatoes onto the bottom of pie plate. Arrange four of the tortillas on top of the tomatoes and up the sides of the plate, overlapping as necessary; set aside.
In a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until browned; drain off fat. Add chili powder and cinnamon; cook and stir for 1 minute. Stir in about half of the remaining tomatoes. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes. Spoon over tortillas in plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.
Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. If desired, top with cilantro.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 279, Fat, total (g) 15, chol. (mg) 56, sat. fat (g) 7, carb. (g) 18, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 18, vit. A (IU) 1367.7, vit. C (mg) 31.1, Thiamin (mg) 0.04, Riboflavin (mg) 0.18, Niacin (mg) 2.86, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 16.76, Cobalamin (Vit. B12) (µg) 1.1, sodium (mg) 462, Potassium (mg) 265, calcium (mg) 202, iron (mg) 2.54, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

3 cups water
3/4 cup farro
1 tablespoon extra-virgin olive oil
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
2 cups low-sodium chicken broth or “no-chicken” broth
3 tablespoons white miso (see Tip)
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
3 tablespoons very thinly sliced fresh basil
1/4 teaspoon pepper
Preparation

Combine water and farro in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook until tender and chewy, about 30 minutes. Drain.
About 15 minutes after you start the farro, heat oil in a large saucepan over medium heat. Add leeks and cook, stirring often, until beginning to soften, about 2 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is bright green, about 2 minutes. Add broth and miso; increase heat to high and bring to a boil. Reduce heat to medium and gently stir in salmon. Simmer for 3 minutes. Remove from heat and stir in basil and pepper.
Divide the farro among 4 deep bowls and top with the salmon stew.
Nutrition

Per serving : 407 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 66 mg Cholesterol; 40 g Carbohydrates; 37 g Protein; 5 g Fiber; 432 mg Sodium; 847 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 1/2 vegetable, 4 lean meat, 1/2 fat

Tips & Notes

Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

ingredients
    Nonstick cooking spray
4      eggs
3    cups   milk, half-and-half, or light cream
2      cloves garlic, minced
1    teaspoon   dried thyme, crushed
1/4   teaspoon   ground black pepper
6    cups   cubed herbed focaccia, dried*
1 1/2   cups   chopped cooked ham
4 - 4 1/2   ounces   Brie, cut into 1/2-inch pieces
1/3   cup   snipped dried tomatoes (not oil-pack)
directions
Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
In a large bowl whisk together eggs, milk, garlic, thyme, and pepper. Gently stir in bread cubes, ham, Brie, and dried tomatoes. Spoon into prepared cooker.
Cover and cook on low-heat setting for 3 1/2 to 4 hours or until a knife inserted in center comes out clean (mixture will puff), giving crockery liner a half turn halfway through cooking, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 30 minutes before serving (pudding will fall slightly as it cools).
Tip
*Tip:
To make dried focaccia cubes, preheat oven to 300 degrees F. Cut focaccia into 1/2-inch cubes. Spread in a single layer in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.)

Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 370, Fat, total (g) 16, chol. (mg) 172, sat. fat (g) 7, carb. (g) 34, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 9, pro. (g) 23, vit. A (IU) 534.49, vit. C (mg) 2.95, Thiamin (mg) 0.3, Riboflavin (mg) 0.57, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 966, Potassium (mg) 452, calcium (mg) 222.13, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

ingredients
12    ounces   fresh or frozen skinless salmon fillet
    Nonstick cooking spray
1    pound   fresh asparagus, trimmed and cut into 1-inch pieces
1    medium  onion, chopped (1/2 cup)
1    tablespoon   canola oil
2    14 1/2ounce cans  reduced-sodium chicken broth
2 1/2   cups   fat-free milk
1/2   cup   flour
1/8   teaspoon   salt
1    tablespoon   snipped fresh dillweed or 1 teaspoon dried dillweed
2    cups   coarsely chopped fresh spinach
5    tablespoons   light sour cream
1    slice  rye bread, toasted and cut into 1/2-inch pieces
1/3   cup   chopped cucumber
    Fresh dill sprigs (optional)
directions
Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place salmon on one side of the pan. Measure thickness of fish. Add asparagus to the other side of the pan, spreading to an even layer. Lightly coat asparagus with cooking spray. Roast asparagus and salmon in oven, uncovered, for 4 to 6 minutes per 1/2-inch thickness of salmon or until salmon flakes easily when tested with a fork and asparagus is just tender. Using two forks, flake salmon, removing and discarding any bones.
In a 4-quart Dutch oven cook onion in hot oil over medium heat about 5 minutes or until tender but not brown, stirring occasionally. Add broth. In a medium bowl whisk together milk, flour, and salt until smooth. Add all at once to broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Add flaked salmon, asparagus pieces, and the snipped or dried dill to the soup. Cook for 1 to 2 minutes or until heated through. Stir in spinach just before serving.
To serve, ladle soup into shallow bowls. Top each serving with a spoonful of sour cream and sprinkle with rye bread cubes, chopped cucumber, and, if desired, fresh dill sprigs.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 318, Fat, total (g) 14, chol. (mg) 44, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 5, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 9, pro. (g) 24, vit. A (IU) 1797.84, vit. C (mg) 10.63, Thiamin (mg) 0.42, Riboflavin (mg) 0.54, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 108.86, Cobalamin (Vit. B12) (µg) 2.93, sodium (mg) 603, Potassium (mg) 695, calcium (mg) 212.03, iron (mg) 2.52, Vegetables () 1, Starch () 1, Medium-Fat Meat () 2.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    cups   dried bow tie or other shape pasta (8 ounces)
4    cups   fresh broccoli and/or cauliflower florets
2    cups   chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1    14 1/2ounce can  diced tomatoes with basil, garlic, and oregano, undrained
1/4   cup   purchased dried tomato pesto
    Finely shredded Parmesan cheese (optional)
directions
In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 10, chol. (mg) 64, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 28, vit. A (IU) 1749.25, vit. C (mg) 0.87, Thiamin (mg) 0.28, Riboflavin (mg) 0.31, Niacin (mg) 8.29, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 711, Potassium (mg) 499, calcium (mg) 151.45, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

ingredients
12    ounces   beef flank steak
12    ounces   skinless, boneless chicken breast
1    12 ounce package  extra-firm water-packed tofu, patted dry
2    tablespoons   toasted sesame oil
2    tablespoons   low-sodium soy sauce
4    teaspoons   lime juice
4    teaspoons   rice vinegar
1    tablespoon   toasted sesame seeds
2    teaspoons   minced fresh ginger
4    cloves  garlic, minced
1/2   teaspoon   crushed red pepper
12    10 inches   wooden or metal skewers
1/2   cup   plain fat-free yogurt
3    tablespoons   peanut butter
    Snipped fresh cilantro (optional)
directions
Trim fat from beef. Thinly slice beef and chicken into bite-size strips. Cut tofu into 1-inch cubes. Place beef, chicken, and tofu in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sesame oil, soy sauce, lime juice, rice vinegar, sesame seeds, ginger, garlic, and crushed red pepper. Set aside 2 tablespoons of this mixture.
Pour remaining marinade over meat and tofu; seal bag. Turn to coat. Marinate in the refrigerator for 1 hour. If using wooden skewers, soak them in water for 30 minutes before using.
Drain beef, chicken, and tofu, discarding marinade. On four wooden or metal skewers, thread beef, accordion-style. On another four skewers, thread chicken, accordion style. Skewer cubes of tofu on remaining four skewers, leaving a 1/4-inch space between pieces.
Place filled skewers on a greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until beef is slightly pink in the center and chicken is no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from heat about 6 to 8 minutes, turning once halfway through broiling.)
Meanwhile, in a small bowl combine yogurt and peanut butter. Add the 2 tablespoons reserved marinade mixture. Stir to combine.
Serve satay skewers with yogurt dipping sauce. If desired, garnish with cilantro.
Tip
Chicken Satay Skewers:
Nutrition Facts (per each Chicken Satay Skewer): 153 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 201 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat. Carb choice: 0.

Tip
Tofu Satay Skewers:
Nutrition Facts (per each Tofu Satay Skewer): 143 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 122 mg sodium, 5 g carb (1 g fiber, 1 g sugars), 11 g pro. Exchanges: 1.5 lean meat, 1 vegetable, 1 fat. Carb choice: 0.

Tip
Beef Satay Skewers:
Nutrition Facts (per each Beef Satay Skewer): 177 cal., 9 g total fat (3 g sat. fat), 53 mg chol., 169 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat, 1 fat. Carb choice: 0.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 177, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 3, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 20, vit. A (IU) 18.75, vit. C (mg) 0.94, Thiamin (mg) 0.08, Riboflavin (mg) 0.13, Niacin (mg) 6.28, Pyridoxine (Vit. B6) (mg) 0.56, Folate (µg) 16.08, Cobalamin (Vit. B12) (µg) 0.96, sodium (mg) 169, Potassium (mg) 350.87, calcium (mg) 45.22, iron (mg) 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

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 INFORMATION

Per Serving: cal. (kcal) 456, Fat, total (g) 16, chol. (mg) 97, sat. fat (g) 8, carb. (g) 45, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 32, vit. A (IU) 1068.98, vit. C (mg) 40.15, Thiamin (mg) 0.42, Riboflavin (mg) 0.28, Niacin (mg) 9.67, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 672, Potassium (mg) 366, calcium (mg) 222.13, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   fresh or frozen medium shrimp in shells
8    ounces   dried elbow macaroni (2 cups)
2      eggs, lightly beaten
1/4   cup   butter, melted
1    cup   half-and-half
1 1/4   cups   shredded fontina cheese (5 oz.)
1/2   cup   grated Parmesan cheese
2      cloves garlic, minced
2    tablespoons   pine nuts, toasted
1 1/2   cups   lightly packed fresh basil leaves, chopped
    Fresh basil leaves
directions
Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
Cook macaroni according to package directions. Drain and keep warm.
In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 509, Fat, total (g) 27, chol. (mg) 254, sat. fat (g) 14, carb. (g) 33, fiber (g) 2, pro. (g) 33, vit. A (IU) 1457.71, vit. C (mg) 4.13, sodium (mg) 694, calcium (mg) 333.19, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/2   cups   lightly packed fresh cilantro sprigs or basil leaves
1/3   cup   walnuts
3    tablespoons   olive oil
3    tablespoons   lime juice
1    teaspoon   bottled minced garlic (2 cloves)
1/4   teaspoon   salt
4      turkey breast tenderloins (about 2 pounds total)
    Lime or lemon wedges (optional)
directions
For pesto, in blender or food processor combine cilantro, walnuts, oil, lime juice, garlic, and salt. Cover and blend or process until nearly smooth. Set aside.
Split each turkey tenderloin in half horizontally. Sprinkle lightly with salt and black pepper.
Place turkey on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes. Turn turkey; brush lightly with pesto. Grill for 5 to 8 minutes more or until turkey is tender and no longer pink (170 degree F). Serve turkey with remaining pesto. If desired, serve with lime wedges to squeeze over turkey. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 213, Fat, total (g) 10, chol. (mg) 68, sat. fat (g) 2, carb. (g) 2, fiber (g) 1, pro. (g) 28, sodium (mg) 134, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    12.8ounce package  frozen potato-and-onion-filled pierogies
8    ounces   uncooked chorizo sausage or Italian sausage (casings removed, if present)
1    pint   red and/or yellow cherry tomatoes, halved
1    8 ounce can  tomato sauce
4    ounces   watercress (4 cups)
directions
In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.
Meanwhile, in a 12-inch skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Set aside 1/2 cup of the tomatoes; add the remaining tomatoes and the tomato sauce to sausage in skillet. Cook for 6 to 8 minutes or until tomatoes begin to soften.
Divide pierogies among four serving plates; spoon tomato mixture over pierogies. Top with the reserved tomatoes and the watercress.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 419, Fat, total (g) 24, chol. (mg) 54, sat. fat (g) 8, carb. (g) 34, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 20, vit. A (IU) 1943.61, vit. C (mg) 33.66, Thiamin (mg) 0.43, Riboflavin (mg) 0.26, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.16, sodium (mg) 1331, Potassium (mg) 720, calcium (mg) 70.68, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   olive oil
1    medium  onion, chopped
1/2     sweet red pepper, cored, seeded and chopped
2    clove  garlic, chopped
1    can  (14-1/2 ounces) stewed tomatoes
1/2   cup   white wine or water
1    tablespoon   capers
12      pitted kalamata olives, cut in half
    Zest and juice of 1 lemon
1/2   teaspoon   dried oregano
1/4   teaspoon   salt
1/8   teaspoon   black pepper
4    fillets  (5 to 6 ounces each), such as tilapia, flounder or catfish
directions
Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
Stir in tomatoes, wine, capers, olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8 to 10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
Serve with plain couscous and green beans, if desired.

ingredients
4    slices  peppered bacon, cut in 1-inch pieces
12    ounces   trimmed fresh young green beans
1    tablespoon   soy sauce
4      pork chops, 1/2 inch thick
1/3   cup   apple butter
1/4   cup   water
1    cup   red or yellow cherry or grape tomatoes
directions
In 12-inch skillet cook bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
Meanwhile, in 2-quart microwave-safe dish cook beans in 2 tablespoons water, covered, on high (100% power) 4 minutes; stir once. Drain, set aside. Brush chops with soy sauce. In skillet brown chops on both sides. Add apple butter and the 1/4 cup water; reduce heat. Simmer, covered, 5 minutes. Add beans, tomatoes, and bacon; cook, uncovered, 3 to 5 minutes, until sauce thickens. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 402, Fat, total (g) 16, chol. (mg) 80, sat. fat (g) 5, carb. (g) 39, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 28, pro. (g) 27, vit. A (IU) 971.8, vit. C (mg) 20.67, Thiamin (mg) 0.98, Riboflavin (mg) 0.45, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.04, sodium (mg) 534, Potassium (mg) 769, calcium (mg) 70.68, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   (6 ounces) dried mafalda (mini lasagna) noodles
12    ounces   lean ground beef or bulk pork sausage
1    26 - 27 3/4ounce jar  tomato-base pasta sauce
1 1/2   cups   shredded mozzarella cheese (6 ounces)
1/4   cup   grated Parmesan cheese (1 ounce)
directions
Cook pasta according to package directions; drain.
Meanwhile, cook meat in a 10-inch nonstick skillet until meat is brown; drain. Set meat aside. Wipe skillet with paper towel.
Spread about half of the cooked pasta in the skillet. Cover with about half of the sauce. Spoon cooked meat over sauce. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining pasta and sauce. Sprinkle remaining mozzarella and Parmesan cheese over top.
Cook, covered, over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat and let stand, covered, for 1 minute. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 375, Fat, total (g) 17, chol. (mg) 50, sat. fat (g) 6, carb. (g) 30, fiber (g) 2, pro. (g) 25, sodium (mg) 1046, calcium (mg) 282.71, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet

ingredients

1/2   cup   light dairy sour cream
1/4   teaspoon   dried dillweed
1    pound   boneless beef top round steak, trimmed and cut into thin bite-size strips*
1    tablespoon   cooking oil
1      small onion, cut into 1/2-inch-thick slices
1/2   teaspoon   bottled minced garlic (1 clove)
3    cups   dried wide noodles (6 ounces)
3    cups   broccoli florets
3    tablespoons   all-purpose flour
1    14 ounce can  beef broth
3    tablespoons   tomato paste
1    teaspoon   Worcestershire sauce
    Ground black pepper

directions
In a small bowl, stir together sour cream and dillweed; set aside.
In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness. Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.
Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.
Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture. Serve beef mixture on top of noodles and broccoli. Makes 4 servings.

Tip

*

Partially freeze beef for easier slicing.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 440, Fat, total (g) 12, chol. (mg) 96, sat. fat (g) 4, carb. (g) 45, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 4, pro. (g) 37, vit. A (IU) 485.9, vit. C (mg) 61.41, Thiamin (mg) 0.68, Riboflavin (mg) 0.5, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 1.04, Folate (µg) 173.37, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 513, Potassium (mg) 817, calcium (mg) 111.06, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet