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Send a Meal Blog

Monday, January 21 2019

Whether you roast the pork in the oven or slow cook it, you'll score a platter full of fall-apart tender barbecue. Invite the neighbors or the entire family to enjoy a build-your-own-sandwich buffet.

INGREDIENTS
1 - 6 1/2 pound bone-in pork shoulder blade roast
3 - tablespoons Dijon-style mustard
1/3 - cup packed dark brown sugar
3 - tablespoons kosher salt
2 - tablespoons smoked paprika
1 - tablespoon chili powder
1 1/2 - teaspoons freshly ground black pepper
1/2 - teaspoon garlic powder
Pickles (optional)
Onion slices (optional)


DIRECTIONS
Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight.
Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190 degrees F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar.

FROM THE TEST KITCHEN
SLOW COOKER DIRECTIONS:
Prepare recipe through step 1 except reduce the salt to 1 tablespoon. Unwrap roast and place in a 6-quart slow cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours (190 degrees F). Remove meat from cooker, strain cooking juices. When cool enough to handle, use 2 forks to pull the pork apart, removing any large pockets of fat as you pull. Drizzle with cooking juices, if you like, to reach desired moistness. Serve as directed.

Posted by: AT 12:03 pm   |  Permalink   |  Email
Thursday, October 04 2018

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

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


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


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


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


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


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


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

Posted by: AT 02:16 am   |  Permalink   |  Email
Wednesday, September 19 2018

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

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


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


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


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


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

Posted by: AT 12:20 pm   |  Permalink   |  Email
Friday, August 24 2018

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

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


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


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


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

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

Posted by: AT 02:16 am   |  Permalink   |  Email
Wednesday, August 01 2018

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.

Posted by: AT 09:05 am   |  Permalink   |  Email
Friday, June 22 2018

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

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


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


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


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


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

Icon: gluten free

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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, June 18 2018

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

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


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


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


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


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


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

Posted by: AT 09:21 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 31 2018

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.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 23 2018

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

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


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


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


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


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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 28 2018

One person meals does all the cooking for the colorful kumquat salad (the sweet-sour fruit is in season from winter until midspring) and the seared salmon. This fresh protein-rich dinner calls for just 35 minutes of hands-on time and is perfect for gluten free dinners.

INGREDIENTS
2 1/2 - cups kumquats, halved
2 - tablespoons sea salt
4 - 6 ounces fresh salmon fillets, skin on
1 - large navel orange
2 - cups water
5 - tablespoons extra-virgin olive oil, divided
1/2 - cup thinly sliced shallots
Sea salt
Freshly ground black pepper
2 - teaspoons grated fresh horseradish or prepared horseradish
2 - teaspoons packed brown sugar
2/3 - cup dry white wine
1/4 - cup fresh basil leaves, thinly sliced
1/2- head radicchio, shredded


DIRECTIONS
In a medium bowl sprinkle kumquat halves with 1 Tbsp. of the salt; let stand 25 minutes. Rinse under cold water; drain. Pat dry; set aside.


Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and remaining 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes.


 In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean.


Remove salmon from brine; pat dry. Season with salt and black pepper.


In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil.


 Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a saucelike consistency. Remove from heat. Stir in half the basil.
Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.


NUTRITION FACTS (Pan-Seared Salmon with Kumquats)
Per serving: 621 kcal , 41 g fat (7 g sat. fat , 10 g polyunsaturated fat , 18 g monounsaturated fat ), 94 mg chol. , 865 mg sodium , 20 g carb. , 6 g fiber , 12 g sugar , 37 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, March 26 2018

One person meals does all the cooking for the colorful kumquat salad (the sweet-sour fruit is in season from winter until midspring) and the seared salmon. This fresh protein-rich dinner calls for just 35 minutes of hands-on time and is perfect for gluten free dinners.

INGREDIENTS
2 1/2 - cups kumquats, halved
2 - tablespoons sea salt
4 - 6 ounces fresh salmon fillets, skin on
1 - large navel orange
2 - cups water
5 - tablespoons extra-virgin olive oil, divided
1/2 - cup thinly sliced shallots
Sea salt
Freshly ground black pepper
2 - teaspoons grated fresh horseradish or prepared horseradish
2 - teaspoons packed brown sugar
2/3 - cup dry white wine
1/4 - cup fresh basil leaves, thinly sliced
1/2- head radicchio, shredded


DIRECTIONS
In a medium bowl sprinkle kumquat halves with 1 Tbsp. of the salt; let stand 25 minutes. Rinse under cold water; drain. Pat dry; set aside.


Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and remaining 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes.


 In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean.


Remove salmon from brine; pat dry. Season with salt and black pepper.


In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil.


 Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a saucelike consistency. Remove from heat. Stir in half the basil.
Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.


NUTRITION FACTS (Pan-Seared Salmon with Kumquats)
Per serving: 621 kcal , 41 g fat (7 g sat. fat , 10 g polyunsaturated fat , 18 g monounsaturated fat ), 94 mg chol. , 865 mg sodium , 20 g carb. , 6 g fiber , 12 g sugar , 37 g pro.

Posted by: AT 11:09 am   |  Permalink   |  Email
Wednesday, September 13 2017

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

INGREDIENTS

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


DIRECTIONS

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


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

Posted by: AT 12:02 pm   |  Permalink   |  0 Comments  |  Email
Monday, March 27 2017

Say good-bye to takeout and hello to fresh meal ideas -- all ready in 20 minutes or less. With plenty of quick and easy dinners to choose from, including pork chops, pasta dishes, and hearty stir-fries, our fast recipes will fit right in to your busy schedule. Try our 20-minute dinners the next time you find yourself in a dinnertime rut.

INGREDIENTS

4 - boneless pork loin chops, cut 3/4 to 1 inch thick
Salt
Ground black pepper
2 - tablespoons butter
1 - cup thinly sliced red apple (1 medium)
1/4 - cup chopped pecans
2 - tablespoons packed brown sugar


DIRECTIONS

Trim fat from chops. Sprinkle chops with salt and pepper; set aside.
In a large skillet melt butter over medium heat until it sizzles. Add apple; cook and stir for 2 minutes. Push apple to sides of skillet. Add chops; cook for 4 minutes. Turn chops, moving apple aside as needed. Spoon apple slices over chops. Sprinkle with pecans and brown sugar.
Cook, covered, for 2 to 4 minutes more or until an instant-read thermometer inserted in center of chops registers 145 degrees F. Serve chops with apple slices and cooking juices.


Nutrition Facts (Apple-Pecan Pork Chops)
Per serving: 400 kcal cal., 18 g fat (6 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 152 mg chol., 314 mg sodium, 14 g carb., 2 g fiber, 12 g sugar, 44 g pro. Percent Daily Values are ba

Posted by: AT 11:40 am   |  Permalink   |  Email
Sunday, November 27 2016

Checkout these great meal gifts for a quick and easy dinner ideas your family will love. Start with a rotisserie chicken from your local chef, or roast your own.

Ingredients

1 - cup apple cider vinegar
1 - cup apple jelly
1 - teaspoon apple pie spice*
1 - 5 pound whole roasting chicken
6 - small tart baking apples, cored
1 - 6 ounce package long grain and wild rice mix
2 1/4 - cups water
1 - tablespoon butter
1/2 - teaspoon freshly ground black pepper
3 - green onions, thinly sliced
Sage leaves (optional)


Directions
For glaze, in a 1-1/2- to 2-quart saucepan stir together vinegar and jelly. Heat; stir over medium heat. Bring to boiling. Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently. Remove from heat. Stir in apple pie spice. Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)


Preheat oven to 325F. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in roasting pan. Sprinkle with salt. Roast, uncovered, 1-1/4 hours. Cut string. Place apples around chicken.


Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside. Brush chicken and apples with some of one portion of glaze. Sprinkle with pepper. Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180 F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice. Stir green onion into rice. Transfer rice to platter; top with chicken and apples. Cover with foil.


For sauce, skim fat from juices in roasting pan; discard. Pour remaining glaze portion into the roasting pan. Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze). Strain; season to taste with salt and pepper. Transfer to gravy boat. Garnish with sage. Makes 6 servings.


Nutrition Facts (Apple-Glazed Roast Chicken)


Per serving: 885 kcal cal., 25 g fat (8 g sat. fat, 6 g polyunsaturated fat, 11 g monounsatured fat), 331 mg chol., 1041 mg sodium, 81 g carb., 5 g fiber, 43 g sugar, 87 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:45 am   |  Permalink   |  Email
Monday, October 17 2016

Ingredients

1 - pound ground beef or uncooked ground turkey
1/4 - cup chopped onion
1 - 1 pound portion fresh pizza dough* or one 1-pound portion frozen pizza dough, thawed
1/2 - cup marinara sauce
2 - cups shredded mozzarella cheese or shredded Italian blend cheeses (8 ounces)
1 - cup sliced fresh mushrooms
1 - cup chopped red, green, and/or yellow sweet peppers (2 small)
1/2 - teaspoon dried oregano, crushed
1/4 - 1/2 - teaspoon crushed red pepper
Marinara sauce, warmed
Snipped fresh parsley and/or crushed red pepper (optional)
Grated Parmesan cheese (optional)

Directions

Preheat oven to 400 degrees F. In a 9 1/2- to 10-inch cast-iron or ovenproof skillet cook ground beef and onion over medium heat about 5 minutes or until the meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Set meat mixture aside. Wipe skillet out with a paper towel; set aside to cool slightly.


On a lightly floured surface, divide pizza dough in half. Roll one dough portion to a 12-inch circle (if dough is hard to roll, let stand for 5 minutes and then roll out). Press dough circle into the bottom and up the sides of the skillet. Spread the 1/2 cup marinara sauce evenly over the dough. Top with meat mixture, mozzarella cheese, mushrooms, sweet peppers, oregano, and the 1/4 to 1/2 teaspoon crushed red pepper. Roll the remaining dough portion into an 11-inch circle. Place dough circle over filling. Pinch edges of bottom crust and top crust together to seal. Using the tip of a sharp knife, cut slits in the top crust.


Bake about 25 minutes or until crust is golden brown and filling is bubbly. Let stand for 5 minutes before cutting. Cut into wedges to serve. Serve with additional warmed marinara sauce. If desired, garnish with parsley and/or additional crushed red pepper. If desired, serve with Parmesan cheese.


From the Test Kitchen
*TIP:

Look at an Italian market or a specialty food store for fresh pizza dough.

SMART SWAP

Use frozen peppers for the fresh and sub in your favorite pizza topping for the mushrooms.

Nutrition Facts (Cast-Iron Skillet Calzone)
Per serving: 498 kcal cal., 22 g fat (9 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 73 mg chol., 782 mg sodium, 42 g carb., 3 g fiber, 7 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:56 pm   |  Permalink   |  0 Comments  |  Email
Thursday, October 13 2016

What could be better than throwing a sheet pan in the oven and having an easy dinner ready all at once? These deliciously simple sheet pan dinners are fast customizable and perfect for busy weeknights. Whether you need a side dish, an entree, or an all-in-one meal, there's a sheet pan meals for you here.

Ingredients

1 - pound thick asparagus spears
1/2 - cup light mayonnaise
1/4 - cup Dijon-style mustard
2 - teaspoons lemon juice
1 - cup panko bread crumbs
2 - tablespoons peanut oil

Directions

Preheat oven to 425 degrees F. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.
Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.

Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.
Nutrition Facts (Panko Roasted Asparagus)

Per serving: 129 kcal cal., 9 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 3 mg chol., 426 mg sodium, 10 g carb., 1 g fiber, 2 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 26 2016

Gourmet dinners go full on fall, thanks to balsamic vinegar, basil, and lots of spice. Berries add some sweetness and color, and ciabatta holds the meal together.

Ingredients

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


Directions
Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. For rub, in a small bowl combine oregano, 1/2 teaspoon salt, garlic powder, dried basil, and pepper. Sprinkle rub evenly over meat; rub in with your fingers.
In a medium bowl stir together preserves, blueberries, shallots, vinegar, 1/2 teaspoon salt, and garlic; set aside.
In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. Place meat in cooker. Pour berry mixture over meat.


Cover and cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours. Remove meat from cooker, reserving cooking liquid. Cover meat loosely with foil and let stand for 15 minutes.
Meanwhile, for sauce, in a medium saucepan combine cornstarch and the water; stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in snipped fresh basil.
Cut meat into thin slices or, using two forks, pull meat apart into shreds. Place meat on bottoms of buns. Spoon sauce over meat; replace tops of buns. If desired, garnish with fresh basil leaves.
Nutrition Facts (Braised Pork Sandwiches with Berry-Basil Sauce)
Per serving: 732 kcal cal., 21 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 121 mg chol., 875 mg sodium, 83 g carb., 3 g fiber, 28 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 01 2016

Add a boost of bright sweet-tart flavor to your desserts with fresh, ripe blueberries. There's a blueberry dessert recipe here for everyone, including new twists on cookies, cheesecakes, and cobblers, as well as traditional meal delivery faves such as blueberry pie and blueberry muffins.

Ingredients

1 - recipe Sour Cream Cookie Dough
1 - cup semisweet chocolate pieces
1 - egg
1/2 - cup granulated sugar
3 - tablespoons all-purpose flour
1 - lemon, juiced
6 - cups fresh blueberries


Directions
Preheat oven to 450 degrees F. Prepare Sour Cream Cookie Dough. Roll half of the dough to a 12-inch circle on a well-floured surface. Line a 9-inch pie plate with dough. Trim and flute the edge. Line with a double thickness of foil. Bake for 8 minutes; carefully remove foil. Bake 3 to 4 minutes more or until golden. Remove; sprinkle with chocolate pieces and set aside.
Reduce oven to 375 degrees F. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In a small bowl whisk together egg and 1 tablespoon water. Arrange cutouts 2 inches apart on parchment paper-lined cookie sheets. Brush cutouts with egg mixture. Bake for 7 to 9 minutes or until edges are lightly browned. Remove and cool on a wire rack.
For filling, in a large saucepan stir together the sugar, flour, and lemon juice. Add 4 cups of the blueberries. Cook and stir over medium heat until just thickened and bubbly. Remove from heat. Stir in remaining berries. Pour into crust.
Bake for 10 minutes just until berries are heated through, covering edge of pie with foil, if necessary to prevent overbrowning. Remove to a wire rack. Top with cookie cut outs. Cool completely.
From the Test Kitchen
SOUR CREAM COOKIE DOUGH:

In a large mixing bowl beat 1/2 cup butter, softened, with a mixer on medium to high for 30 seconds. Add 1/2 cup sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and a dash of salt; beat until combined. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined. Beat in 2 cups all-purpose flour. Divide dough in half; wrap and chill, if necessary, until easy to handle.

Nutrition Facts (Blueberry-Chocolate Pie)
Per serving: 520 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 80 mg chol., 182 mg sodium, 82 g carb., 5 g fiber, 48 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 17 2016

Four pantry spices and a handful of orange slices are all you need for delicious salmon with delicate flavor. A warm bowl of whole grains, toasted walnuts, and sweet potatoes round out the nutritious dinner.

Ingredients

1 - 1 1/4 pound fresh or frozen skinless salmon fillet, about 1-inch thick
1/2 - cup chopped onion (1 medium)
1/2 - cup thinly sliced celery (1 stalk)
2 - teaspoons walnut oil or olive oil
2 3/4 - cups reduced-sodium chicken broth
1/2 - cup dry kamut or farro
1/3 - cup dry wild rice, rinsed
1 - small sweet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups)
1/2 - cup toasted, chopped walnuts
2 - teaspoons finely shredded orange peel
1/2 - teaspoon salt
1/2 - teaspoon ground cumin
1/4 - teaspoon ground black pepper
1/8 - teaspoon crushed red pepper
1 - medium orange, peeled and cut crosswise into thin slices
Orange wedges (optional)
Toasted, chopped walnuts (optional)


Directions
Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside. Preheat oven to 400 degrees F.
In a large saucepan cook onion and celery in hot oil over medium heat for 4 to 6 minutes or until vegetables start to brown, stirring occasionally.
Carefully add broth, kamut, and rice. Bring to boiling; reduce heat. Cover and simmer for 35 minutes. Stir in sweet potato. Cook, covered, about 5 minutes more or until kamut, rice, and potato are tender. Remove from the heat and let stand, covered, for 5 minutes. Stir in walnuts and orange peel.
Meanwhile, place salmon on a parchment paper-lined baking sheet. In a small bowl combine salt, cumin, black pepper, and crushed red pepper. Sprinkle evenly over salmon. Lay orange slices on salmon.
Cover salmon with foil and bake for 10 minutes. Uncover and bake for 10 to 15 minutes more or until salmon flakes easily when tested with a fork.
Remove orange slices from salmon. Cut salmon crosswise into six equal pieces. To serve, divide kamut salad among six serving plates. Top with salmon pieces. If desired, garnish with orange wedges and walnuts.
Nutrition Facts (Warm Sweet Potato and Kamut Salad with Salmon and Walnuts)
Per serving: 345 kcal cal., 14 g fat (2 g sat. fat, 8 g polyunsaturated fat, 3 g monounsatured fat), 52 mg chol., 513 mg sodium, 29 g carb., 4 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 13 2016

When you put fresh fruit in the starring role of your dessert delivery, there's little need for much added sugar. We sprinkle this pie with just a dusting of turbinado sugar for sparkly presentation and let the naturally sweet peaches shine.

Ingredients

1/2 - 14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
2 - tablespoons all-purpose flour
1/3 - cup granulated sugar
1 - teaspoon finely shredded orange peel
3 - peaches, halved, pitted and sliced
2 - tablespoons orange juice
1/4 - cup fresh blueberries
1 - egg
1 1/2 - teaspoons turbinado sugar
Vanilla ice cream (optional)


Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar.
Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired.
Nutrition Facts (Peach and Blueberry Slab Pie)
Per serving: 252 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 31 mg chol., 148 mg sodium, 40 g carb., 2 g fiber, 20 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:24 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 20 2016

Blackberries are a sure sign of summer, and the bright fruit makes for a quick and easy dessert when piled into a refrigerated piecrust. A sour cream filling adds the perfect balance of sweet and tangy.

Ingredients

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


Directions
Preheat oven to 450 degrees F. Let frozen berries stand at room temperature for 15 minutes. Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees F.
In bowl combine sour cream, sugar, flour, and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set. Cool on wire rack for 2 hours. Serve or cover and refrigerate. Makes 8 servings.
Pastry for a Single-Crust Pie


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


Directions
In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.
Nutrition Facts (Pastry for a Single-Crust Pie)
Per serving: 191 kcal cal., 12 g fat (5 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 15 mg chol., 187 mg sodium, 18 g carb., 1 g fiber, 0 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Blackberry Swirl Pie)
Per serving: 311 kcal cal., 14 g fat (6 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 12 mg chol., 125 mg sodium, 42 g carb., 3 g fiber, 22 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 21 2016

Frozen puff pastry and packaged mixed berries make this summery slab pie so simple! With just 30 minutes of prep, the fruit-filled dessert is ready for the oven.

Ingredients

1/2
17.3 ounce package frozen puff pastry, thawed (1 sheet)
1/4
cup sugar
1
tablespoon cornstarch
1
tablespoon finely chopped crystallized ginger
1
12 ounce package frozen mixed berries, thawed and drained (about 2-1/2 cups)
1
egg
2
tablespoons water
Coarse sugar (optional)
Directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. On a lightly floured surface, roll thawed puff pastry into a 15x12-inch rectangle. Transfer to the parchment-lined baking sheet; set aside.
In a medium bowl, stir together the 1/4 cup sugar, cornstarch, and ginger. Halve any large berries. Add berries to sugar mixture; gently toss to coat.
Spoon berry mixture onto one crosswise half of the prepared puff pastry, spreading evenly to 1 inch from the edges. In a small bowl, whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastry.
Fold over the uncovered pastry half to enclose the fruit. Using a fork, firmly press together edges of top and bottom pastry to create a seal. Brush the top of the pastry with egg mixture and, if desired, sprinkle with coarse sugar. Cut 2 to 3 slits in pastry top.
Bake in the preheated oven for 25 to 30 minutes or until pastry is golden and filling is bubbly. Transfer to a wire rack; cool. Cut into bars. Makes 16 bars.
From the Test Kitchen
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day.

MAKE-AHEAD TIP:

Store the baked and cooled pie in a single layer in an airtight container, then refrigerate for up to 1 day. Or freeze for up to 4 months.

Nutrition Facts (Berry Slab Pie)
Per serving: 116 kcal cal., 6 g fat 13 mg chol., 43 mg sodium, 14 g carb., 1 g fiber, 3 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Related Categories

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 18 2016

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

Posted by: AT 01:04 am   |  Permalink   |  0 Comments  |  Email
Friday, June 03 2016

Ingredients

3 boneless beef chuck top blade flat iron steaks, cut 3/4 inch thick
1 teaspoon kosher salt or salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 cup firmly packed fresh cilantro leaves
1 cup firmly packed fresh Italian (flat-leaf) parsley leaves
1/4 cup white wine vinegar
3 cloves garlic, cut up
1/2 teaspoon kosher salt or salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/4  cup olive oil


Directions
Trim fat from steaks. Place steaks on a baking sheet lined with parchment paper or plastic wrap.
For rub, in a small bowl combine the 1 teaspoon salt, the garlic powder, 1/2 teaspoon cumin, the chili powder, black pepper, and cayenne pepper. Sprinkle mixture evenly over both sides of each steak; rub in with your fingers. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
For chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, the 1/2 teaspoon salt, 1/2 teaspoon cumin, and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Set aside.
For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes for medium-rare (145 degrees F) or 10 to 12 minutes for medium (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.) Serve steaks with chimichurri.
Nutrition Facts (Grilled Flat Iron Steaks with Chimichurri)
Per serving: 322 kcal cal., 21 g fat (5 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 91 mg chol., 587 mg sodium, 2 g carb., 1 g fiber, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 22 2016

An abundance of herbs -- dill weed, tarragon, parsley, and chives -- brightens this buttery, lemon-drizzled salmon.

Ingredients

1 - pound skinless salmon fillet, cut into 4 portions
1 - lemon
1 - tablespoon snipped fresh dillweed
1 - tablespoon snipped fresh tarragon or lemon thyme
1 - tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
2 - tablespoons butter, softened


Lemon peel and fresh herbs (optional)
Directions
Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Cut lemon in half; juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.
Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook for 3 minutes or until golden brown. Turn salmon; pour lemon juice over salmon. Place pan in oven and bake for 3 to 7 minutes or until salmon flakes easily when tested with a fork.
Transfer salmon to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.
Nutrition Facts (Herbed Salmon)
Per serving: 294 kcal cal., 21 g fat (7 g sat. fat, 5 g polyunsaturated fat, 6 g monounsatured fat), 78 mg chol., 401 mg sodium, 3 g carb., 1 g fiber, 1 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:50 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 14 2016

Top steaks and potatoes with a warm relish of cherry tomatoes, garlic, green olives, and fresh oregano.

Ingredients

1 - pound baby Yukon gold or new potatoes, halved and/or quartered
4 - 4 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
Salt
Ground black pepper
4 - teaspoons olive oil
8 - ounces cherry tomatoes
3 - cloves garlic, sliced
3/4 - cup pitted green olives, coarsely chopped
1 - teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

Directions

Cook potatoes, covered with vented plastic wrap, in a microwave-safe bowl for 5 minutes, stirring once.
Meanwhile, season steaks with salt and pepper. Heat a 12-inch skillet over medium-high heat; add 1 teaspoon of the oil. Add steaks; cook 3 to 4 minutes per side. Transfer to a platter; cover to keep warm. For sauce, in the same skillet cook tomatoes and garlic in 1 teaspoon of the oil until softened. Stir in olives and oregano; cook for 3 minutes more.
In a separate nonstick skillet cook potatoes in 2 teaspoons hot oil over medium-high heat for 4 minutes. Season to taste with salt and pepper. Serve steaks and potatoes with sauce.

Nutrition Facts (Beef and Baby Spuds with Tomato-Olive Ragout)

Per serving: 
409 kcal cal., 
23 g fat 
(7 g sat. fat, 
2 g polyunsaturated fat, 
12 g monounsatured fat), 
53 mg chol., 
643 mg sodium, 
24 g carb., 
4 g fiber, 
3 g sugar, 
26 g pro.
 
Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Monday, March 21 2016

Ingredients

4 1/2
cups cauliflower florets, baby gold potatoes, and/or peeled carrots, coarsely chopped
1/2
teaspoon salt
2 ounces semi-soft cheese with garlic and fine herbs
4 fresh cod filets (about 1 1/4 pounds)
1 egg
2/3 cup panko (Japanese-style bread crumbs)
2 tablespoons snipped fresh dill weed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
Lemon wedges
Fresh herbs (optional)
Directions
Place vegetables in a Dutch oven. Add salt and enough water to cover. Cover and bring to boiling. Reduce heat to medium. Cook, covered, 15 to 20 minutes or until tender. Drain vegetables, reserving some of the cooking water. Using a potato masher, mash potatoes to desired consistency, adding reserved water as needed. Stir in cheese. Season to taste with salt and pepper. Cover and keep warm.
Meanwhile, preheat oven to 300 degrees F. Rinse fish and pat dry with paper towels. Cut into 8 equal pieces. In a shallow dish, beat egg. In another shallow dish, beat egg. In another shallow dish combine bread crumbs,dill, and 1/2 tsp. each salt and pepper. Dip fish pieces into eggs, then into bread crumb mixture. Set aside.
In a large skillet heat olive oil over medium-high heat. Add half the fish. Cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. Keep warm in the preheated oven while frying remaining fish. Serve with cauliflower mash and lemon wedges. Sprinkle with additional fresh herbs, if desired.
Nutrition Facts (Herb-Crusted Cod with Cauliflower Mash)
Per serving: 317 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 122 mg chol., 778 mg sodium, 21 g carb., 3 g fiber, 4 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:37 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 24 2016

ingredients
1    pound   fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked, and skin and bones removed
1    tablespoon   cooking oil
2    cups   shredded carrots
1    cup   finely chopped onion
1/2   cup   thinly sliced celery
1 1/2   cups   water
4    cups   reduced-sodium chicken broth
2 1/2   cups   cubed red-skinned potatoes (3 medium)
1    10 ounce package  frozen whole kernel corn
1    teaspoon   snipped fresh dill or 1/2 teaspoon dried dillweed
1/4   teaspoon   salt
2    cups   fat-free milk
2    tablespoons   cornstarch
directions
Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until the vegetables are tender, stirring occasionally.
Meanwhile, to poach fresh salmon, in a large skillet bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 211, Fat, total (g) 5, chol. (mg) 11, sat. fat (g) 1, carb. (g) 30, fiber (g) 3, pro. (g) 14, vit. A (RE) 938, vit. C (mg) 8, sodium (mg) 487, calcium (mg) 81, iron (mg) 1, Vegetables () 2, Starch () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:35 am   |  Permalink   |  0 Comments  |  Email
Friday, February 19 2016

Ingredients

1
cup pretzel sticks
2/3
cup unsalted peanuts
1/4
teaspoon crushed red pepper (optional)
1/2
cup refrigerated or frozen egg product, thawed
1
14 ounce chicken breast tenderloins
1/2
cup reduced-sodium chicken broth
1
16 ounce package frozen sweet peppers and onion stir-fry vegetables
1/2
cup uncooked couscous
2
tablespoons seasoned rice vinegar
1
tablespoon canola oil
1
Recipe Dipping sauce
Directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.
From the Test Kitchen
TEST KITCHEN TIP:

If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag.

Dipping Sauce
Ingredients
1/3
cup plain yogurt
2
tablespoons yellow mustard
2
teaspoons honey
Directions
In a bowl combine yogurt, mustard, and honey.
Nutrition Facts (Chicken with Pretzels and Couscous)
Per serving: 336 kcal cal., 12 g fat (2 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 39 mg chol., 344 mg sodium, 31 g carb., 4 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:33 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 20 2016

ingredients
1    pound   frozen cherries, thawed and drained of juice
2    tablespoons   balsamic vinegar
1    cup   sliced onion
2      crushed garlic cloves
1/4   cup   basil leaves
4    pounds   pork shoulder roast
2    teaspoons   kosher salt
1 1/3   cups   instant polenta
1/4   cup   grated Pecorino Romano cheese
1/2   teaspoon   ground black pepper
directions
Combine cherries, balsamic vinegar, onion, garlic, and basil leaves in a slow cooker. Trim excess fat from the pork shoulder, season with salt, and add to slow cooker. Cover and cook on high until pork is very tender, 4 hr.
Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve slices of the pork and cherry sauce over polenta with extra basil and Pecorino. Serves 6
NUTRITION INFORMATION

Per Serving: cal. (kcal) 560, Fat, total (g) 12.5, chol. (mg) 128, sat. fat (g) 5, carb. (g) 60, fiber (g) 8, pro. (g) 47, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 31 2015

ingredients
8 - 10      sugar cubes
1 - 1 1/4   cups   cranberry juice
1    750 milliliter bottle  sparkling rose wine, champagne, or sparkling white grape juice
    Fresh cranberries (optional)
directions
Place one sugar cube in the bottom of 8 to 10 chilled champagne flutes or other tall, narrow glasses. Pour 2 tablespoons cranberry juice into each glass.
Fill each glass with sparkling rose wine or champagne. If desired, place a wooden skewer of fresh cranberries in each glass. Makes 8 to 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 33, carb. (g) 8, sugar (g) 8, vit. C (mg) 13, sodium (mg) 1, Potassium (mg) 5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:11 am   |  Permalink   |  Email
Friday, July 24 2015

Mashed potatoes with bits of scallion are a tasty side dish to serve with the grilled pork chops and tomatoes.

ingredients
4      boneless center cut pork chops (1-1/4 pounds total)
1/2   tablespoon   reduced-calorie vinaigrette dressing
1 1/2   teaspoons   Montreal seasoning
3/4   teaspoon   salt
1/2   teaspoon   black pepper
4      plum tomatoes, halved lengthwise
4    cups   cooked potato
3/4   cup   skim milk
2    tablespoons   butter, cut in pieces
2      scallions, finely chopped
directions
Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 424, Fat, total (g) 18, chol. (mg) 90, sat. fat (g) 8, carb. (g) 33, fiber (g) 3, pro. (g) 31, sodium (mg) 961, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 21 2015

ingredients
1    3 pound   boneless beef chuck pot roast
1 1/2   cups   diced jicama or chopped celery
1/2   cup   chopped green onions
1/4   cup   rice vinegar
1/4   cup   reduced-sodium soy sauce
2    tablespoons   hoisin sauce
1    tablespoon   finely chopped fresh ginger
1/2   teaspoon   salt
1/2   teaspoon   chili oil
1/4   teaspoon   ground black pepper
2    tablespoons   cornstarch
2    tablespoons   cold water
24      Bibb or Boston lettuce leaves
directions
Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl, combine jicama, green onion, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil and pepper. Pour over meat in cooker.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from slow cooker. Using two forks, shred meat and transfer to a bowl. Cover to keep warm.
For sauce: Skim fat off cooking liquid; discard. Transfer cooking liquid (and any vegetables) to a small saucepan. In a small bowl, combine cornstarch and the water; add to cooking liquid. Cook and stir over medium-high heat until slightly thickened and bubbly; cook and stir 2 minutes more. Add sauce to shredded meat; toss to coat.
To serve, spoon about 1/4 cup of the meat mixture onto each lettuce leaf. Fold lettuce around filling; secure with a toothpick, if you like.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 168, Fat, total (g) 4, chol. (mg) 67, sat. fat (g) 1, carb. (g) 5, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 25, vit. A (IU) 534.49, vit. C (mg) 5.31, Thiamin (mg) 0.13, Riboflavin (mg) 0.29, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 401, Potassium (mg) 472, calcium (mg) 20.19, iron (mg) 3.24, Vegetables () 1, Lean Meat () 3, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Friday, March 13 2015

ingredients
3      medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2      cloves garlic, minced
2    tablespoons   olive oil
4      roma tomatoes, chopped
1    14 ounce can  quartered artichoke hearts, drained
1    2 1/4ounce can  sliced pitted ripe olives, drained
1/2   teaspoon   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
2    cups   romaine lettuce or mesclun mix, chopped
1    cup   crumbled feta cheese (4 ounces)
1/3   cup   fresh basil leaves, shredded or torn
    Sliced crusty Italian or French bread, toasted
directions
In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil and serve on or with bread. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 395, Fat, total (g) 17, chol. (mg) 82, sat. fat (g) 6, carb. (g) 27, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 5, pro. (g) 33, vit. A (IU) 2769.64, vit. C (mg) 20.08, Thiamin (mg) 0.28, Riboflavin (mg) 0.45, Niacin (mg) 10.46, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 120.96, Cobalamin (Vit. B12) (µg) 0.73, sodium (mg) 1003, Potassium (mg) 538, calcium (mg) 252.42, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, February 07 2015

ingredients
1/4   cup   seasoned fine dry bread crumbs
1/4   cup   grated Parmesan cheese
1    tablespoon   snipped fresh parsley
1/4   teaspoon   salt
  Dash  dash ground black pepper
1      beaten egg
1    tablespoon   water
3    cloves  garlic, minced
6      beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)
2    tablespoons   olive oil or cooking oil
3      red, green, and/or yellow sweet peppers, cut into bite-size strips
2    large  onions, thinly sliced and separated into rings (3 cups)
1    sprig  fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3    tablespoons   red wine vinegar
1    tablespoon   butter or margarine
    Snipped fresh rosemary (optional)
directions
In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside.
For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm.
Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. [Allow 10 to 12 minutes for medium doneness (160 degrees F).] Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 273, Fat, total (g) 15, chol. (mg) 91, sat. fat (g) 5, carb. (g) 15, fiber (g) 3, pro. (g) 21, vit. A (RE) 82.42, vit. C (mg) 57.87, sodium (mg) 377, calcium (mg) 100.97, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 03 2015

ingredients
1/2   cup   snipped fresh parsley
1/4   cup   olive oil
1/4   cup   snipped fresh basil
1    tablespoon   snipped fresh oregano
1 - 2    teaspoons   cracked black pepper
1/2   teaspoon   salt
2      beef top loin steaks, cut 1 1/2 inch thick
2      medium red or yellow sweet peppers cut into 1/2-inch rings, seeds removed
1    tablespoon   Olive oil
    Salt and pepper
directions
In a bowl combine parsley, 1/4 cup olive oil, basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat. Rub half the mixture on both sides of steaks. Cover; refrigerate steaks 1 hour. Meanwhile, brush pepper rings with 1 tablespoon olive oil. Season lightly with salt and pepper
For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium-rare (145 degrees F) or 18 to 23 minutes for medium (160 degrees F)). Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.
To serve slice steaks across the grain. Serve with sweet pepper rings. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 307, Fat, total (g) 19, chol. (mg) 77, sat. fat (g) 5, carb. (g) 3, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 1700.66, vit. C (mg) 81.49, Thiamin (mg) 0.12, Riboflavin (mg) 0.22, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 3.29, sodium (mg) 313, Potassium (mg) 520, calcium (mg) 20.19, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, January 20 2015

ingredients
2      russet potatoes, (about 1 pound), scrubbed, halved lengthwise and cut into 1/2-inch spears
2    tablespoons   extra-virgin olive oil
1      large red bell pepper, quartered, seeded and cut into eight 1/2-inch wedges
1      large white onion, peeled and cut into 1/4-inch wedges
1/2   teaspoon   salt, divided
    Freshly ground pepper, to taste
2    tablespoons   coarsely chopped fresh flat-leaf parsley
2    teaspoons   coarsely chopped lemon zest
1    teaspoon   dried oregano
1      clove garlic, crushed
1 1/2   pounds   halibut fillet, (about 3/4 inch thick), skin removed, cut into 4 portions
    Lemon wedges
directions
Preheat oven to 400 degrees F. Place potatoes in a large roasting pan or on a large rimmed baking sheet; drizzle with oil and turn to coat evenly. Add bell pepper and onion. Season with 1/4 teaspoon salt and pepper.
Roast the vegetables, turning the potatoes once or twice and moving the pepper and onion pieces around so they brown evenly, until the potatoes are starting to brown and are almost tender, about 35 minutes.
While the vegetables are roasting, finely chop parsley, lemon zest, oregano and garlic together to make gremolata. Season halibut with remaining 1/4 teaspoon salt and pepper, then sprinkle with 2 teaspoons gremolata.
Remove the pan from the oven. Increase oven temperature to 450 degrees. Push the vegetables to the sides of the pan and place the halibut in the center. Spoon some of the onions and peppers over the halibut. Arrange the potatoes around the edges, turning the browned sides up.
Roast until the vegetables are browned and tender and the halibut is opaque in the center, 10 to 15 minutes more, depending on the thickness of the fish. Sprinkle the remaining gremolata on top. Arrange the halibut and vegetables on a platter or individual plates. Serve with lemon wedges.
Tips:
How to Skin a Fish Fillet
You can ask to have the skin removed from a piece of salmon or halibut fillet at the fish counter, but it is also easy to do it yourself. Place the fillet, skin-side down, on a cutting board. Use a thin sharp knife to cut between skin and flesh at the tip. Grasp the skin with your free hand and ease the knife carefully between skin and flesh, keeping the knife pointed slightly toward the skin, until skin is removed.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 363, Fat, total (g) 10, chol. (mg) 53, sat. fat (g) 1, carb. (g) 31, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 39, vit. A (IU) 2915.41, vit. C (mg) 112.19, sodium (mg) 392, Potassium (mg) 1432, iron (mg) 2.7, Vegetables () 2, Starch () 1, Lean Meat () 5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  Email
Tuesday, January 13 2015

ingredients
8    ounces   dry linguine or fettuccine
8    ounces   baby zucchini, halved lengthwise, or 1 small zucchini, sliced
8    ounces   peeled fresh baby carrots, halved
2      seedless oranges
1/2   cup   olive oil
1    cup   fresh cilantro leaves
1    teaspoon   salt
1    teaspoon   dry mustard
1    teaspoon   minced garlic or dried garlic
1/2   teaspoon   crushed red pepper
    Cilantro and/or finely shredded orange peel (optional)
directions
Cook pasta according to package directions, adding zucchini and carrots the last 5 minutes of cooking time. Drain; reserve 1/4 cup of the pasta water. Return pasta to pan.
For pesto, peel and quarter one orange. In a food processor combine orange quarters, olive oil, the 1 cup cilantro, the reserved pasta water, salt, dry mustard, garlic, and crushed red pepper. Peel and chop remaining orange. Toss together pasta, pesto, and chopped orange. If desired, top with additional cilantro and orange peel.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 518, Fat, total (g) 28, chol. (mg) 0, sat. fat (g) 4, carb. (g) 58, Monosaturated fat (g) 20, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 11, pro. (g) 10, vit. A (IU) 91.35, vit. C (mg) 0.66, Thiamin (mg) 0.62, Riboflavin (mg) 0.38, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 209.66, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 644, Potassium (mg) 618, calcium (mg) 90.87, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 12 2014
ingredients
Apricot BBQ Sauce:
  • 2/3   cup   apricot preserves
  • 2    tablespoons   Dijon mustard
  • 1/2   teaspoon   garlic powder
  • 1    teaspoon   finely chopped fresh ginger
  • 1/4   cup   ketchup
Chicken:
 
  • 4      whole chicken legs (about 1-3/4 pounds total)
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
 
directions
Prepare grill with medium-hot coals, or heat gas grill to medium-high.
 
 
Apricot BBQ sauce:
 
Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
 
 
Chicken:
 
Remove skin from chicken legs. Season all over with salt and pepper. Grill 25 to 30 minutes, turning occasionally or until an instant-read thermometer registers 165 degrees F. Brush chicken with half the sauce during the last 5 minutes of cooking; serve remaining sauce on the side.
 
 

 
nutrition information
Per Serving: cal. (kcal) 316, Fat, total (g) 5, chol. (mg) 109, sat. fat (g) 1, carb. (g) 39, fiber (g) 1, pro. (g) 28, sodium (mg) 791, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:17 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 03 2014

Enjoy the combination of hearty steak with the piquant taste of cracked black pepper. For maximum flavor, fresh-grind peppercorns in a food processor or coffee grinder. (Be sure to wipe out the latter thoroughly after you do the grinding.)

Beef Tenderloin with Peppercorns
Recipe from 
Servings: 2
Total Time: 15 mins
 
 
ingredients
 
  • 2    teaspoons   cracked whole black peppercorns
  • 2      beef tenderloin steaks, cut 1 inch thick (about 10-ounces total)
  • 2    tablespoons   margarine or butter
  • 2    teaspoons   margarine or butter
  • 1    teaspoon   all-purpose flour
  •     Dash salt
  •     Dash ground pepper
  • 1/3   cup   half-and-half, light cream, or milk
  • 1    tablespoon   horseradish mustard
  •     Whole pink peppercorns (optional)
  •     Fresh dill blossom (optional)
 
directions
Sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks.
 
 
In a heavy 8-inch skillet melt the 2 tablespoons margarine or butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm.
 
 
Meanwhile, for sauce, in a small saucepan melt the 2 teaspoons margarine or butter. Stir in flour, salt, and the dash of ground pepper. Add cream or milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from the heat.
 
 
To serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom. Makes 2 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 360, Fat, total (g) 28, chol. (mg) 79, sat. fat (g) 9, carb. (g) 5, fiber (g) 1, pro. (g) 24, vit. A (RE) 247, sodium (mg) 378, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie die
Posted by: Send a Meal AT 05:08 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 01 2014

Marsala, Italy's most famous fortified wine, gives chicken an unforgettable flavor in this low-calorie recipe.

Chicken Marsala
Recipe from 
Servings: 4
Prep Time: 11 mins
 
 
 
ingredients
 
  • 4      small (12 ounces total) boneless, skinless chicken breast halves
  •     Nonstick spray coating
  • 1 1/2   cups   sliced fresh mushrooms
  • 2    tablespoons   sliced green onion
  • 2    tablespoons   water
  • 1/4   teaspoon   salt
  • 1/4   cup   dry Marsala or dry sherry
 
directions
Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to about 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken breast halves.
 
 
Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add 2 chicken breast halves. Cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. Repeat with remaining chicken breast halves.
 
 
Carefully add mushrooms, green onion, water, and salt to skillet. Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minutes). Add Marsala or dry sherry to skillet. Heat through. Spoon vegetables and sauce over chicken. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 161, Fat, total (g) 3, chol. (mg) 72, carb. (g) 2, pro. (g) 27, sodium (mg) 191, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:46 am   |  Permalink   |  0 Comments  |  Email
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