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Wednesday, August 29 2018

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

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


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


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


FROM THE TEST KITCHEN
TO GRILL


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

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

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


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


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

Posted by: AT 02:16 am   |  Permalink   |  Email
Friday, June 29 2018

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

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


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


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


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

Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 23 2018

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

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


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


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


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


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


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


FROM THE TEST KITCHEN


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

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

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

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

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

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

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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 30 2018

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


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


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


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


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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 17 2018

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


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


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


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


Remove meat from cooker. Drain vegetables, discarding cooking liquid. Serve meat with vegetables. Makes: 6 servings
FROM THE TEST KITCHEN


FOR EASY CLEANUP:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 01 2018

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

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


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


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


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

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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, April 09 2018

Warm weather is just around the corner, and with that comes outdoor living and entertaining. Be ready to host with one of our great grilling recipes, featuring chicken, steak, burgers, asparagus, and pineapple. Fresh-off-the-grill food is what makes the weekend!

INGREDIENTS
1 - tablespoon paprika
2 - teaspoons onion powder
2 - teaspoons garlic powder
2 - teaspoons lemon-pepper seasoning
1 - teaspoon ground cumin
1/2 - teaspoon crushed red pepper
1 - tablespoon salt
1 - tablespoon freshly ground black pepper
4 - 1 pounds beef T-bone steaks or six 8-oz. beef ribeye steaks (about 1 inch thick)
12 - medium ripe peaches (about 4 lb.), peeled, pitted, and halved
1/4 - cup balsamic vinegar
2 - tablespoons snipped fresh thyme
1 - tablespoon butter, melted
1 - teaspoon sugar
1/2 - teaspoon freshly ground black pepper
Fresh thyme sprigs


DIRECTIONS
In a small bowl stir together paprika, onion powder, garlic powder, lemon- pepper, cumin, crushed red pepper, salt, and black pepper. Rub onto both sides of steaks.


Grill steaks on rack of a covered grill directly over medium coals (for medium-rare, grill 10 to 13 minutes), turning once. Cover; let stand 5 minutes.


Grill peaches 5 minutes, turning once.
Meanwhile, in a large bowl combine balsamic vinegar, snipped thyme, butter, sugar, and 1/2 tsp. black pepper. Add peaches; toss. Serve with steak; top with thyme sprigs.


NUTRITION FACTS (Ribeye Steaks & Peaches)
Per serving: 321 kcal , 17 g fat (7 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 71 mg chol. , 630 mg sodium , 17 g carb. , 3 g fiber , 14 g sugar , 25 g pro.

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

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

INGREDIENTS

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


DIRECTIONS

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


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


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


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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 23 2017

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

INGREDIENTS

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


DIRECTIONS

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


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

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


DIRECTIONS

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


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

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

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

INGREDIENTS

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


DIRECTIONS

In a large resealable plastic bag combine garbanzo beans, rosemary, oil, pepper and garlic. Seal bag. Refrigerate for at least 12 hours or up to 2 days.


Place undrained marinated chickpeas in a 6-quart slow cooker. Add tomatoes, corn, potatoes, carrots, and onion. Pour broth over vegetables in cooker.


Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Just before serving, add spinach, zucchini, and, if desired, chicken. Stir until spinach wilts. If desired, top with shaved Parmesan cheese. Serve immediately.


Nutrition Facts (Braised Chickpeas With Mid-Summer Vegetables)
Per serving: 273 kcal cal., 8 g fat (1 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 716 mg sodium, 42 g carb., 11 g fiber, 13 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, August 04 2017

Get creative with your slow cooker this summer! We've chosen our best summer slow cooker meal for you to try. With dishes like brats, pulled pork, chicken wings, and even cake, there's a slow cooker dinner for every meal.

INGREDIENTS

2 - 2 pounds purchased roasted chickens
1 - Recipe Tomatillo-Garlic Sauce
Salt
Ground black pepper
Desired toppings (such as sliced red onion, sliced tomatoes, lettuce leaves, and/or sliced Monterey Jack cheese)
16 - ciabatta rolls, split and toasted


DIRECTIONS

THE DAY BEFORE:
Remove meat from chickens, discarding skin and bones. Using two forks, pull meat apart into shreds. Place shredded chicken in a storage container; cover and chill overnight. Prepare Tomatillo-Garlic Sauce. Transfer to a storage container; cover and chill overnight.


TAILGATE DAY:
In a 3-1/2- or 4-quart slow cooker with a car adapter combine shredded chicken and sauce. Cover and heat on high-heat setting about 2 hours or until heated through. Season to taste with salt and pepper.


Tightly cover slow cooker and tote in an insulated carrier. Tote desired toppings in an insulated cooler with ice packs.
At the tailgating site, plug slow cooker into car adapter and keep chicken mixture warm on warm-heat setting. To serve, fill rolls with chicken mixture and toppings.

FROM THE TEST KITCHEN
MUST-HAVE EQUIPMENT:
3-1/2- or 4-quart slow cooker with a car adapter
Insulated carrier
Insulated cooler with ice packs
Tomatillo-Garlic Sauce
INGREDIENTS

2 - 11 ounce cans tomatillos, drained
1 - cup 1 cup coarsely chopped onion (1 large)
3/4 - cup loosely packed fresh cilantro leaves
2 - tablespoons lime juice
1 - tablespoon vegetable oil
1 - fresh jalapeno chile pepper*, seeded and coarsely chopped
4 - cloves garlic
1/2 - teaspoon ground cumin
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper


DIRECTIONS

 In a blender or food processor combine tomatillos, onion, cilantro, lime juice, vegetable oil, jalapeno, garlic, cumin, salt, and black pepper. Cover and process until smooth.


FROM THE TEST KITCHEN

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


Nutrition Facts (Tomatillo Pulled Chicken Sandwiches)


Per serving: 291 kcal cal., 11 g fat (3 g sat. fat, 1 g monounsatured fat), 65 mg chol., 1017 mg sodium, 32 g carb., 2 g fiber, 3 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 18 2017

Chill out come dessert time. These no-bake dessert recipes free up the oven for other baking or let you avoid the oven completely and keep the house cool in toasty summer months. These no-bake desserts, including ice cream floats and dessert dips, are a perfect ending to your meal.

INGREDIENTS

1 - recipe Banana Ice Cream
2 - cups crisp rice cereal
1 - tablespoon unsweetened cocoa powder
2 - tablespoons coconut oil, melted
2 - tablespoons honey
Topper(s), such as berries, sliced peaches, and/or chopped nuts


DIRECTIONS

Prepare Banana Ice Cream. Place in freezer until needed.
For crust, line a 12-inch pizza pan with parchment paper. In a medium bowl stir together cereal and cocoa powder. Stir in oil and honey. Spread into a 10-inch circle in prepared pan. Freeze 5 to 10 minutes or until firm.


If necessary, let ice cream stand at room temperature just until soft enough to spread. Spread ice cream over crust to within 1 inch of the edges; add topper(s). Freeze 20 to 30 minutes or until ice cream is nearly firm.
Banana Ice Cream


INGREDIENTS

4 - medium bananas, peeled, sliced, and frozen
1/4 - cup refrigerated unsweetened coconut milk
2 - teaspoons vanilla


DIRECTIONS

 In a food processor combine all of the ingredients.* Cover and process until smooth. Serve immediately for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Store in freezer up to 1 week.
FROM THE TEST KITCHEN

*
It's best to use the bananas directly from the freezer without letting them thaw.
STRAWBERRY-RASPBERRY ICE CREAM


Prepare as directed, except add 1/2 cup each strawberries and raspberries and reduce coconut milk to 2 Tbsp. Makes 8 (1/2-cup) servings.


Per Serving: 63 calories, 1 g protein, 15 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 8 g total sugar, 1% Vitamin A, 14% Vitamin C, 1 mg sodium, 1% calcium, 1% iron


PEANUT BUTTER ICE CREAM


Prepare as directed, except add 1/4 cup peanut butter or other nut butter and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 139 calories, 3 g protein, 21 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 11 g total sugar, 1% Vitamin A, 8% Vitamin C, 47 mg sodium, 1% calcium, 2% iron


CHOCOLATE ICE CREAM
Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 79 calories, 1 g protein, 19 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 10 g total sugar, 1% Vitamin A, 8% Vitamin C, 2 mg sodium, 1% calcium, 3% iron


Nutrition Facts (Dessert Pizza with Banana Ice Cream)
Per serving: 111 kcal cal., 4 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 0 mg chol., 27 mg sodium, 17 g carb., 2 g fiber, 9 g sugar, 2 g pro. Percent Daily Values are based on a

2,000 calorie diet
Nutrition Facts (Banana Ice Cream)
Per serving: 76 kcal cal., 0 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 3 mg sodium, 18 g carb., 2 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 02 2017

A dinner long jam sesh is inevitable when it comes to these kale-covered chops. Drape them in a quick bacon jam made with unexpected ingredients like OJ and fresh ginger.

INGREDIENTS

4 - bone-in pork loin chops, about 1-inch thick
Salt and pepper
Quick Bacon Jam
1 - large tomato or 2 medium tomatoes, cut into 3/4-inch thick slices
2 - tablespoons olive oil
1 - medium shallot, thinly sliced
4 - cups baby kale or chopped kale
1/4 - cup water
Salt and pepper to taste


DIRECTIONS

Season chops with salt and pepper. Spread both sides lightly with 2 to 3 Tbsp. Quick Bacon Jam.
For a charcoal or gas grill, grill chops, covered, over medium heat for 7 minutes. Turn and grill 7 to 9 minutes more or until done (145 degrees F), adding tomato slices the last 3 minutes of grilling, turning once.


In a large skillet heat olive oil over medium-high heat. Add shallot; cook for 1 to 2 minutes until tender. Add kale and the water; cook and stir 2 minutes until bright green and tender. Using a slotted spoon, transfer to a plate. Season to taste with salt and pepper.
Spoon Quick Bacon Jam over chops and serve with kale and tomatoes.


FROM THE TEST KITCHEN
Make the bacon jam first-this is a "quick jam" vs. traditional kind, it takes 20-25 minutes. And it is incredibly good. I couldn't stop eating it!
The baby kale works well with this recipe because it is tender like mesclun yet still holds up when sauteing.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, June 30 2017

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

INGREDIENTS

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


DIRECTIONS

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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 28 2017

INGREDIENTS

2 - tablespoons butter
1/2 - cup thinly sliced onion
1 - 12 ounce bottle or can dark German beer
1 - tablespoon packed brown sugar
1 - tablespoon vinegar
1/2 - teaspoon caraway seeds
1/2 - teaspoon dried thyme, crushed
1/2 - teaspoon Worcestershire sauce
5 - uncooked bratwurst links (1-1/4 pounds)
5 - hoagie buns, bratwursts buns, or other crusty rolls, split and toasted
1 - recipe Easy Cranberry-Pickle Relish


DIRECTIONS

In a 4-quart Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwursts in beer mixture. Cover and simmer for 10 minutes.


Using tongs, remove bratwursts from cooking liquid. If desired, reserve cooking liquid. In a grill pan or a 10-inch skillet cook bratwursts over medium heat about 10 minutes or until brown and an instant-read thermometer inserted into bratwursts registers 160F, turning occasionally. If desired, return bratwursts to cooking liquid to keep warm until serving time.


To serve, place grilled bratwursts in buns. Using a slotted spoon, top with onion slices and Easy Cranberry-Pickle Relish. Makes 5 sandwiches.

Posted by: AT 10:17 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 06 2017

Out with the old and in with the new. Color your spring plate with the freshest produce of the season: citrus, rhubarb, carrots, asparagus, strawberries, and more! Best of all, these quick and easy spring dinners can be made in 30 minutes or less—perfect for the midweek crunch!

INGREDIENTS

1 - tablespoon olive oil
1 - tablespoon unsalted butter
8 - ounces cremini or other mushrooms, sliced
3 - medium carrots, thinly bias-sliced
2/3 - cup fresh shelled or frozen peas
1/2 - cup whipping cream
1/4 - cup water
1/4 - teaspoon each kosher salt and ground black pepper
8 - ounces smoked trout, skin removed
2 - tablespoons chopped fresh chives
1 - large bunch watercress, tough stalks removed


DIRECTIONS

In a large skillet heat olive oil and butter over medium heat. Add mushrooms; cook 2 minutes or until they release their liquid. Stir in carrots. Cover. Cook 3 minutes. Uncover. Add peas, cream, water, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until peas are tender, stirring occasionally.


Break trout into large pieces; gently stir into vegetable mixture. Reduce heat to medium. Heat through. Stir in chives. Top with watercress.
FROM THE TEST KITCHEN


Hot-smoked trout has an intense, salty flavor and flaky texture. You could easily swap in hot-smoked salmon or even high-quality tuna.
Nutrition Facts (Creamy Spring Vegetables & Smoked Trout)


Per serving: 294 kcal cal., 21 g fat (10 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 84 mg chol., 755 mg sodium, 11 g carb., 3 g fiber, 6 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 12 2017

Fire up the grill and try one of our favorite grilling meals for your next summer cookout or barbecue delivery. Choose from our classic main dishes -- grilled chicken, steak, burgers, salmon, ribs, and more -- or a delicious side, like our grilled asparagus or pineapple. We even have dessert covered -- all fresh off the grill.

INGREDIENTS

1 - cup California red oak or oak wood chips
1 - tablespoon kosher salt
1 - tablespoon granulated garlic
1 - teaspoon onion powder
1 - teaspoon ground black pepper
1 - teaspoon dried parsley flakes
1 - pound boneless beef tri-tip roast (bottom sirloin roast)
Red Wine Vinegar Baste (see recipe, page ???)
3 - tablespoons olive oil
2 - tablespoons lemon juice
3 - firm medium avocados, halved, seeded


DIRECTIONS

In a large bowl, soak wood chips in enough water to cover for 1 hour. For the rub, in a small bowl combine the 1 tablespoon salt, the garlic, onion powder, pepper, and parsley flakes.


Trim fat from roast. Place roast in a shallow dish. Generously sprinkle rub evenly over all sides of the roast; rub in with your fingers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Drain wood chips and sprinkle over the coals. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill to desired doneness, turning once halfway through grilling and brushing with the Red Wine Vinegar Baste three times during the first 30 minutes of grilling.* Allow 35 to 40 minutes for medium-rare (135 degrees F) or 40 to 45 minutes for medium (150 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Place roast on grill rack over the burner that is turned off. Grill as above.) Discard any remaining Red Wine Vinegar Baste.


Remove roast from grill. Cover roast with foil; let stand for 15 minutes. The temperature of meat after standing should be 145 degrees F for medium-rare or 160 degrees F for medium. To serve, cut roast diagonally against the grain.


In a small bowl combine oil and lemon juice; brush over cut sides of avocados. Sprinkle with additional salt. While roast stands, grill avocado halves about 10 minutes or until grill marks form, turning once halfway through grilling. Remove and keep warm. Slice avocados; serve with sliced roast.


FROM THE TEST KITCHEN
RED WINE VINEGAR BASTE
In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, and 1 tablespoon bottled minced garlic.
*TEST KITCHEN TIP:
If desired, after turning roast insert an oven-going meat thermometer into center of roast and brush with Red Wine Vinegar Baste; continue to brush frequently with the baste until meat thermometer registers 120 degrees F. Continue to grill until desired doneness.
Nutrition Facts (Tri-Tip Roast with Grilled Avocados)
Per serving: 511 kcal cal., 39 g fat (8 g sat. fat, 3 g polyunsaturated fat, 24 g monounsatured fat), 98 mg chol., 1131 mg sodium, 8 g carb., 5 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email
Saturday, March 25 2017

Grilled brie cheese is an easy, sophisticated appetizer. We've topped ours with a delightful relish featuring peaches, raisins, and red onion—all coated in a fresh blend of spices and brown sugar for an irresistible combo that's just waiting for a cracker. This is perfect for your Easter dinner.

INGREDIENTS

1 - cedar grill plank
2 1/2 - 3 - cups peeled and chopped fresh or frozen peaches, thawed*
3/4 - cup packed brown sugar
3/4 - cup cider vinegar
1/4 - cup golden raisins
2 - tablespoons finely chopped red onion
2  tablespoons finely chopped pickled ginger
1 - teaspoon chili powder
1/4 - teaspoon curry powder
2 - ounces Brie cheese (with rind intact)
Assorted crackers


DIRECTIONS

THE DAY BEFORE:
Soak cedar plank in enough water to cover overnight (weight plank down to keep it submerged during soaking).
Meanwhile, for peach relish, in a medium stainless-steel, enamel, or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder, and curry powder. Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until thickened, stirring frequently. Remove from heat; cool for 1 to 2 hours. Transfer to a storage container; cover and chill overnight.


TAILGATING DAY:
Drain cedar plank and place in a resealable plastic bag. Tote at room temperature. Tote peach relish and cheese in an insulated cooler with ice packs.


At the tailgating site, prepare grill (with a cover). For a charcoal grill, heat cedar plank on the grill rack directly over medium coals for 3 to 5 minutes or until it begins to char and pop. Turn plank over. If desired, slice the top off cheese. Place cheese on charred side of plank. Cover and grill for 10 to 12 minutes or until cheese is softened and sides just begin to droop. (For a gas grill, preheat grill. Reduce heat to medium. Heat cedar plank on grill rack as above. Turn plank over and add cheese. Cover and grill as above.)


Meanwhile, transfer peach relish to a small disposable foil pan. While the cheese is grilling, add relish to grill. Cover and reheat for 5 to 10 minutes or until heated through, stirring occasionally.


To serve, spoon some of the peach relish on top of cheese. Serve with crackers and the remaining peach relish.
FROM THE TEST KITCHEN
*TIP:
If you like, leave some of the peaches in slices rather than chopping all of them.
MUST-HAVE EQUIPMENT:
14x5x1/2-inch cedar grill plank
Insulated cooler with ice packs
On-site grill (with a cover)
Small disposable foil pan
Nutrition Facts (Grilled Cedar-Planked Brie )
Per serving: 288 kcal cal., 14 g fat (7 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 38 mg chol., 387 mg sodium, 31 g carb., 1 g fiber, 20 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  Email
Friday, February 17 2017

Whip up a homemade romantic meal for  with our handpicked meals for two. We've adjusted the serving sizes for each meal gift so you can have just enough to serve a relaxing at- home meal delivery for two.

Ingredients

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


Directions
Thaw salmon, if frozen. Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with parchment paper. Rinse salmon; pat dry. Place salmon in prepared pan. Drizzle with 1 Tbsp. of the oil and sprinkle with 3/4 tsp. of the oregano, the salt, and pepper.
In a medium bowl combine tomatoes, broccoli, garlic, and remaining 1 tbsp. oil and 3/4 tsp. oregano. Sprinkle lightly with additional salt and pepper; toss to coat. Place in pan with salmon. Roast 15 to 18 minutes or just until salmon flakes.


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


Nutrition Facts (Lemon-Herb Roasted Salmon with Broccoli and Tomatoes)
Per serving: 276 kcal cal., 14 g fat (2 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 62 mg chol., 362 mg sodium, 13 g carb., 3 g fiber, 8 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, 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
Sunday, August 07 2016

Add just seven simple ingredients to an ice cream maker and use all the patience you can muster to wait for it to freeze. Then enjoy this indulgent homemade ice cream recipe by the bowlful.

Ingredients

2 - 12 ounce cans evaporated milk
1 - cup unsweetened coconut milk
1 - cup sugar
2 - cups whipping cream
1 - tablespoon lemon juice or lime juice
1 - tablespoon vanilla
1 2/3 - cups coconut, toasted


Directions
In a large bowl combine evaporated milk, coconut milk, and sugar. Stir until sugar dissolves. Stir in whipping cream, lemon juice, and vanilla. Stir in 1/3 cups of the toasted coconut.
Freeze in a 2-quart ice cream freezer according to manufacturer's directions. If desired, ripen ice cream (see tips).
To serve, spoon ice cream into serving dishes; sprinkle with remaining 1/3 cup toasted coconut.
From the Test Kitchen
HOW TO RIPEN ICE CREAM

Ripening homemade ice cream improves the texture and helps keep it from melting too quickly when eating. To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher, and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace lid. Pack outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a freezer container; cover and ripen by freezing in your regular freezer about 4 hours (or check the manufacturer's recommendations).

Posted by: AT 08:47 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 04 2016

Ingredients

6
cups cubed seeded watermelon
2
cups quartered fresh strawberries
1/3
cup agave nectar
1
cup lemon juice
1
2 liter bottle club soda or sparkling water, chilled
Ice cubes
Watermelon wedges (optional)
Whole fresh strawberries (optional)
Directions
In a food processor or blender combine half of the cubed watermelon, half of the quartered strawberries, and half of the agave nectar. Cover and process or blend until smooth. Transfer to a pitcher. Repeat with the remaining cubed watermelon, quartered strawberries, and agave nectar.
Add lemon juice to mixture in pitcher. Chill for 4 to 24 hours or until very cold.
To serve, in a very large pitcher or punch bowl combine the fruit juice mixture and the chilled club soda. Serve over ice. If desired, garnish with watermelon wedges and whole strawberries.
From the Test Kitchen
icon: gluten free, vegetarian

Nutrition Facts (Watermelon and Strawberry Lemonade)
Per serving: 74 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 43 mg sodium, 19 g carb., 2 g fiber, 16 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:38 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 02 2016

Pork skewers are doubly flavorful thanks to a garlic-chili rub at the start, and extra-rich blueberry-jalapeno sauce brushed on halfway through grilling (to avoid burning).

Ingredients

2 - pounds pork tenderloin
2 - teaspoons chili powder
4 - cloves garlic, minced
1/2 - teaspoon each kosher salt and freshly ground black pepper
4 - cups fresh blueberries
1/3 - cup molasses
1/3 - cup cider vinegar
2 - fresh jalapeno peppers, seeded and minced*
1/4 - cup tomato paste
2 - teaspoons Worcestershire sauce
1/4 - teaspoon salt
1 - recipe Blueberry Corn Salad


Directions
Trim fat from pork and cut into 1- to 1 1/2-inch cubes. In a large bowl stir together chili powder, garlic, salt, and pepper. Add pork and toss to coat. Thread pork on sixteen 8-inch skewers.** Cover and chill.
For sauce, in a medium saucepan combine the blueberries, molasses, vinegar, jalapenos, tomato paste, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes until thick, stirring occasionally. Remove from heat; cool. Set aside 1 cup.
Grill pork skewers on rack of a covered grill directly over medium coals for 6 to 8 minutes or until meat is still slightly pink in the center, turning once and brushing pork with reserved sauce halfway through grilling. Serve with remaining blueberry sauce and Blueberry Corn Salad. Makes 8 servings.
From the Test Kitchen
*

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

**

If using wooden skewers, soak in water for 30 minutes; drain before using.

Refrigerate remaining sauce in an airtight container for up to 3 days.

Blueberry Corn Salad
Ingredients
1/2
cup olive oil
1/2
cup lemon juice
1/4
cup chopped fresh mint
4
cloves garlic, minced
8
ears fresh corn
2
tablespoons olive oil
4
cups fresh blueberries
Directions
 In a screw-top jar combine the 1/2 cup oil, lemon juice, mint, garlic, and 1/2 teaspoon each salt and pepper; cover and shake until combined.
 To grill corn, pull back husks, but don't remove. Remove silks; rinse corn. Brush with olive oil and sprinkle lightly with salt and pepper. Fold husks back around corn. Tie tops of husks closed with 100-percent-cotton kitchen string.
 Grill corn on rack of covered grill directly over medium coals for 20 to 25 minutes or until kernels are tender, turning occasionally. Remove and cool. Cut kernels from cobs. In large bowl combine corn, berries, and dressing. In a large bowl combine the corn kernels, berries, and dressing.
Nutrition Facts (Blueberry Corn Salad)
Per serving: 275 kcal cal., 18 g fat 0 mg chol., 200 mg sodium, 29 g carb., 4 g fiber, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Grilled Pork Skewers with Blueberry Barbecue Sauce)
Per serving: 219 kcal cal., 3 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 74 mg chol., 307 mg sodium, 24 g carb., 2 g fiber, 19 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email
Friday, July 29 2016

Stuck in a recipe rut? Try our assortment of versatile recipes, nutritious menus, and expert cooking tips. We've assembled the most delicious Better Homes and Gardens recipes and how-to instructions for every occasion, whether you need a creamy chicken casserole for a potluck dinner or quick and easy snacks for your next tailgate party. Our new and exciting recipes include tasty desserts and appetizers, as well as savory soups and salads that are sure to inspire your breakfast, lunch, and dinner menus. If you're on a time crunch or a budget, we have cheap and easy recipes, including slow cooker meals, no-bake dinners, and delectable pasta recipes complete with protein and veggies. 

Ingredients

WINE-POACHED PEARS

10
medium Bartlett or Comice Pears (about 4 pounds 6 ounces)
2
750 milliliter bottle light bodied red wine, such as Pinot Noir, or 6-1/4 cups cranberry juice
1 1/4
cups sugar
1/2
cup fresh cranberries
VANILLA CAKE

2
large eggs
3/4
cup sugar
1
tablespoon vanilla
1/2
cup milk
1
tablespoon unsalted butter
1
cup all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
HAZELNUT CREAM

8
ounces mascarpone cheese
1
cup whipping cream
2
tablespoons sugar
1/2
teaspoon vanilla
1/2
cup chopped hazelnuts, toasted
STREUSEL TOPPING

1/3
cup all-purpose flour
1/4
cup sugar
3
tablespoons unsalted butter, softened
1/8
teaspoon salt
1/4
cup chopped hazelnuts, toasted
Directions
Peel, halve, and core pears. In a 6- to 8-quart Dutch oven combine wine and the 1-1/4 cups sugar. Bring to boiling over medium heat, stirring to dissolve sugar. Add pears. Place parchment or a plate on top of the pears to keep them submerged in the wine. Simmer for 20 to 30 minutes, until pears are soft (knife inserted goes in easily). Remove the pears from the liquid using a slotted spoon. Cool pears to room temperature. Slice pears, if desired. Return the poaching liquid to a gentle boil, uncovered, for 30 minutes or until liquid is syrupy and has reduced to 2 cups. Stir in cranberries. Set aside to cool.
Preheat the oven to 350 degrees F. Grease two 8x1 1/2-inch round cake pans (or a size close to the diameter of the trifle dish).* Line bottoms of pans with waxed paper. Grease and flour pans. In a medium mixing bowl beat the eggs, 3/4 cup sugar and 1 tablespoon vanilla with an electric mixer on medium to high speed until thick. In a small saucepan heat the milk over medium heat until hot. Stir in 1 tablespoon butter until melted. Slowly stir hot milk into egg mixture. Stir in 1 cup flour, baking powder, and 1/2 teaspoon salt until smooth. Divide the batter between the pans; spread evenly. Bake for 20 minutes or until a toothpick inserted near centers comes out clean. Cool on a wire rack for 10 minutes. Remove from pans. Cool completely on a wire rack.
In a medium mixing bowl beat mascarpone, whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla with an electric mixer on medium to high speed until thick. Stir in 1/2 cup hazelnuts. Cover and chill until ready to assemble trifle.
Preheat oven to 325 degrees F. In a medium bowl combine 1/3 cup flour, 1/4 cup sugar, 3 tablespoons butter, and the 1/8 teaspoon salt until crumbly. Spread in a single layer in a 15x10x1-inch baking pan. Bake for 20 minutes or until golden brown, stirring once or twice. Cool. Place streusel in a large self-sealing plastic bag. Crush with a rolling pin, leaving some large pieces. Stir in the 1/4 cup chopped hazelnuts.
LAYER 1: In a 9-inch diameter straight-side trifle dish layer Wine-Poached pears and reduced poaching liquid, reserving some pear slices and cranberries for the top.
LAYER 2: Place one Vanilla Cake layer on pears.
LAYER 3: Spoon three-fourths of the Hazelnut Cream on the cake.
LAYER 4: Top with second Vanilla Cake layer.
LAYER 5: Top with remaining Hazelnut Cream, the streusel topping,** and reserved pears.
Cover and refrigerate leftovers up to 24 hours.
From the Test Kitchen
*Choose cake pans that are close to the same diameter as your trifle dish. If necessary, trim cake layers to fit the dish.

**Reserve remaining streusel for another use, such as sprinkling over ice cream or cut up fresh fruit.

Nutrition Facts (Wine-Poached Pear Trifle)
Per serving: 482 kcal cal., 19 g fat (9 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 71 mg chol., 139 mg sodium, 59 g carb., 4 g fiber, 41 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 26 2016

Ingredients

1/2 of a medium avocado, seeded, peeled, and cut up
3 tablespoons bottled fat-free ranch salad dressing
1 1/3 cups packaged shredded broccoli (broccoli slaw mix)
2 5 ounce cans chunk light tuna (water pack), drained and flaked
1/4 cup chopped celery
2 tablespoons finely chopped red onion
2 tablespoons light mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 tablespoon snipped fresh Italian (flat-leaf) parlsey
4 thin slices rye or whole wheat bread
4 Ultra-thin slices cheddar cheese*
Additional snipped fresh Italian (flat-leaf) parsley (optional)
4 dill pickle spears (optional)


Directions
Preheat broiler. In a small bowl mash avocado with a fork until desired consistency. Stir in ranch dressing. Add broccoli slaw mix; toss to coat.
In a medium bowl combine tuna, celery, red onion, mayonnaise, mustard, lemon juice, and parsley.
Place bread slices on the unheated rack of a broiler pan. Broil about 5 inches from the heat about 4 minutes or until bread is lightly toasted, turning once halfway through broiling. Remove from broiler.
Spoon broccoli slaw mixture onto toasted bread slices. Top with tuna mixture and cheese.
Return sandwiches to broiler. Broil for 2 to 3 minutes more or until tuna mixture is heated through and cheese is melted. If desired, top with additional snipped fresh parsley and/or serve with pickle spears.
From the Test Kitchen
*TIP:

If you can't find the Ultra-thin slices, replace with reduced-fat sliced cheddar cheese.

Nutrition Facts (Avocado Ranch Tuna Melts)
Per serving: 256 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 38 mg chol., 686 mg sodium, 23 g carb., 4 g fiber, 3 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 23 2016

Ingredients

1 - medium red onion
, very thinly sliced and cut up (1 cup)
1/3 - cup white wine vinegar
1 - tablespoon organic cane sugar
3/4 - teaspoon salt
2 - teaspoons Dijon-style mustard
2 - tablespoons white balsamic vinegar
1/2 - teaspoon freshly ground black pepper
1/4 - cup extra-virgin olive oil
2 1/2 - pounds ripe red, yellow, green, and/or orange tomatoes, cut into wedges
Microgreens (optional)
Directions
Place onion slices in a medium heatproof bowl; set aside. In a small saucepan warm the white wine vinegar, sugar, and 1/2 teaspoon of the salt over medium heat, stirring to dissolve sugar. Pour over onions; toss to coat. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
For dressing, in a small bowl whisk together the mustard, white balsamic vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place tomatoes in a large bowl. Add dressing and toss to coat. Top with drained pickled onions and microgreens.
Nutrition Facts (Summer Tomato Salad)
Per serving: 83 kcal cal., 6 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 117 mg sodium, 8 g carb., 2 g fiber, 5 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 07:57 am   |  Permalink   |  0 Comments  |  Email
Friday, July 08 2016

Ingredients

1 - cup sugar
1 - cup water
2 - tablespoons lemon juice
3 - cups fresh raspberries
2 - tablespoons orange juice


Directions
For syrup, in a medium saucepan heat and stir sugar and the water over medium heat just until simmering, stirring to dissolve sugar. Remove from heat; stir in lemon juice. Transfer to a medium bowl; cover and chill completely.
Place raspberries and orange juice in a food processor or blender. Cover and process or blend until smooth. Press puree through a fine-mesh sieve; discard seeds. Stir puree into chilled syrup.
Spread raspberry mixture in a 2-quart square baking dish. Cover and freeze about 4 hours or until firm. Break up mixture with a fork; place in food processor or blender, half at a time if necessary. Cover and process or blend for 30 to 60 seconds or until smooth and lightened in color. Spoon sorbet back into the dish; cover and freeze for 6 to 8 hours more or until firm. To serve, let stand at room temperature for 5 minutes before scooping.
From the Test Kitchen
MANGO SORBET:

Prepare as above, except substitute 3 cups cut-up, peeled mango for the raspberries. Omit pressing fruit through a sieve. Makes 4 cups.

Per 1/3 cup: 94 cal., 0 g total fat (0 g sat. fat, 0 g trans fat), 0 mg chol., 1 mg sodium, 24 g carbo., 1 g fiber, 0 g pro.

Exchanges: 1 1/2 Other Carbo.

Nutrition Facts (Raspberry Sorbet)
Per serving: 110 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 1 mg sodium, 28 g carb., 3 g fiber, 25 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 07 2016

Who can resist making the first summer meal? Especially when it's in a silky lemon-wine sauce! Drizzle the creamy concoction over large shrimp, then side with garlicky spinach quinoa. Coastal perfection.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 05 2016

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

Posted by: AT 02:05 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 02 2016

When you put fresh fruit in the starring role of your dessert recipe, 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 09:53 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 25 2016

Ingredients

1 recipe Cilantro Dressing
8 ounces beef flank steak
2 small yellow and/or red sweet peppers, halved
1 ear fresh sweet corn
2 green onions, trimmed
Nonstick cooking spray
2 cups torn romaine lettuce
4 cherry tomatoes, halved
1/4 of a small avocado, peeled and thinly sliced (optional)
Directions
Prepare Cilantro Dressing and divide it into two portions.
Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour one portion of the Cilantro Dressing over steak; set remaining dressing aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.
Coat sweet peppers, corn, and green onions with cooking spray.
For a charcoal grill, place steak and corn on the grill rack directly over medium coals. Grill, uncovered, until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes of grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and then vegetables on grill rack over heat. Cover and grill as above.)
Thinly slice steak against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." To serve, divide romaine lettuce between two bowls. Place steak, grilled vegetables, tomatoes, and, if desired, avocado slices on lettuce. Drizzle salads with the reserved portion of Cilantro Dressing.
Cilantro Dressing
Ingredients
3 tablespoons lime juice
2 tablespoons chopped shallot
2 tablespoons snipped fresh cilantro
1 tablespoon olive oil
1 tablespoon water
2 teaspoons honey
1 large clove garlic, peeled and quartered
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
Directions
In a blender or small food processor combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and cumin. Cover and blend or process until combined.
Nutrition Facts (Grilled Flank Steak Salad)
Per serving: 337 kcal cal., 12 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 47 mg chol., 375 mg sodium, 31 g carb., 5 g fiber, 13 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:54 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 23 2016

Ingredients

4 - cups assorted tiny tomatoes
2 - cups arugula or watercress
1 - small fennel bulb, quartered, cored, and very thinly sliced (about 1 cup)
1/3 - cup chopped fresh Italian parsley
2 - shallots, finely chopped (about 1/4 cup)
1/4 - cup olive oil
3 - tablespoons champagne vinegar
1 - teaspoon lemon zest
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper


Directions
In a salad bowl toss together tomatoes, arugula, fennel, and parsley. For Champagne Vinaigrette, in a screw-top jar combine shallots, oil, vinegar, zest, salt, and black pepper. Cover; shake well. Pour over salad.
Nutrition Facts (Tiny Tomato Salad with Champagne Vinaigrette)
Per serving: 58 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 58 mg sodium, 4 g carb., 1 g fiber, 2 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 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
Monday, June 20 2016

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

Posted by: AT 02:17 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
Sunday, June 12 2016

Chill out this summer with delightful frozen desserts. Whether you're hosting a party or just want to indulge in a special dessert, our best ice cream cakes and frozen pies and treats are a sweet option for cooling off on a hot day.

Frozen Peanut Butter Pie
Ingredients

2 1/4
cups whipping cream
1 1/4
cups creamy or chunky peanut butter
1
cup powdered sugar
1
cup (about 15) bite-size chocolate-covered peanut butter cups, chopped
1
purchased chocolate cookie crumb pie shell
6
chocolate-covered peanut butter cups, halved
Directions
In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar. Cook and stir over medium heat until smooth. Cool to room temperature.
Meanwhile, in a medium bowl, combine the remaining 2 cups cream and the remaining 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups. Spoon mixture into pie shell. Top with the halved peanut butter cups. Freeze about 3 hours or until nearly firm. Makes 12 servings.
Nutrition Facts (Frozen Peanut Butter Pie)
Per serving: 464 kcal cal., 36 g fat (15 g sat. fat, 63 mg chol., 243 mg sodium, 30 g carb., 2 g fiber, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:28 am   |  Permalink   |  0 Comments  |  Email
Monday, June 06 2016

Ingredients

4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2 cloves garlic, minced
1 lemon, thinly sliced
Snipped fresh thyme (optional)


Directions
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)
Per serving: 255 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 66 mg chol., 307 mg sodium, 21 g carb., 3 g fiber, 1 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:12 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
Monday, May 16 2016

If chips are your go-to snack, try crispy, vitamin-filled kale chips as a healthy snack option. We seasoned our chips with simple salt and pepper, but you could try tossing them in sriracha or adding a splash of lemon juice before baking.

Ingredients

1 bunch (12 ounces) fresh kale
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/8 teaspoon cayenne pepper (optional)
Directions
Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside.
Remove and discard thick stems from kale. Tear leaves into bite-size pieces. Rinse and dry in a salad spinner or pat dry with paper towels.
In a large bowl combine kale, oil, salt, black pepper, and, if desired, cayenne pepper, massaging with your hands to thoroughly coat. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes. Stir gently. Bake for 2 to 4 minutes more or until completely dry and crisp, being careful not to burn.
From the Test Kitchen
TIP:

Store cooled chips in an airtight container. If necessary, re-crisp the chips by baking them in a 325 degrees F oven for 3 to 4 minutes.

Nutrition Facts (Peppered Kale Chips)
Per serving: 73 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 182 mg sodium, 9 g carb., 2 g fiber, 2 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 08 2016

Give ordinary vanilla cake a pretty-in-pink makeover with ravishing rows of vanilla-buttercream ruffles. To achieve this lovely look, be sure to use a decorating pipe with a petal tip.


Ingredients

3/4 cup (1-1/2 sticks) butter
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
2 recipes Almost-Homemade Vanilla Buttercream
Red food coloring
Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round cake pans using butter and all-purpose flour; set aside. In medium bowl stir together 2-1/2 cups flour, the baking powder, and salt; set aside.
Preheat oven to 375 degrees F. In large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape bowl; beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low after each addition just until combined. Spread batter in prepared pans.
Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.
Meanwhile, prepare Almost-Homemade Vanilla Buttercream. Tint frosting pale pink (1 small drop of red food coloring). Place one cooled layer on serving plate. Frost top of layer with some frosting. Top with second layer. Spread frosting on top layer. Spread a thin crumb coat on sides for ruffles to adhere. Refrigerate for 10 minutes.
For ruffles, fit a pastry bag (or plastic freezer bag with one corner snipped off) with a Wilton #125 petal tip. Fill bag with frosting. Beginning at base of cake and holding tip against cake, pipe frosting in a back and forth motion to create rows of ruffles.
Almost-Homemade Vanilla Buttercream
Ingredients
1 1/2 cups unsalted butter (3 sticks), softened, cut in 1-inch pieces
1 16 ounce jar marshmallow creme*
1/2 cup powdered sugar
1 teaspoon vanilla
Directions
In large mixing bowl beat softened butter with mixer on medium until light and fluffy. Add marshmallow creme; beat until smooth, scraping sides of bowl. Add powdered sugar and vanilla; beat until light and fluffy. If frosting is too stiff to spread, soften in microwave oven no more than 10 seconds, then beat again until smooth.
Frost cake immediately. Or, to store, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 3 cups.
Nutrition Facts (Vanilla Ruffle Cake )
Per serving: 558 kcal cal., 33 g fat (20 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 116 mg chol., 275 mg sodium, 66 g carb., 1 g fiber, 45 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:26 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 03 2016

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 02:03 am   |  Permalink   |  0 Comments  |  Email
Monday, May 02 2016

Ingredients

2 cups frozen peas
1 pound fresh asparagus spears, trimmed
1 cup canned cannellini (white kidney) beans, rinsed and drained
3 tablespoons snipped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/8 teaspoon salt
4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1 tablespoon lemon juice
2 teaspoons olive oil
1/4 teaspoon ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
6 slices crusty country bread, toasted
Cracked black pepper (optional)

Directions
Preheat broiler. In a large saucepan cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces.
In a food processor combine peas, cannellini beans, basil, the 2 tablespoons lemon juice, the 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth; set aside.
In a medium bowl combine asparagus, cheese, the 1 tablespoon lemon juice, the 2 teaspoons oil, and the ground pepper; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently.
To serve spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.
30-minute, lower carb

Nutrition Facts (Asparagus-Prosciutto Tartines with Basil-Pea Spread)
Per serving: 273 kcal cal., 10 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 23 mg chol., 706 mg sodium, 31 g carb., 6 g fiber, 4 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 09 2015

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:52 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 05 2015

Making this Cajun recipe in the slow cooker allows the flavors of the various ingredients to mingle and develop into a zestfully robust meal.

ingredients
1    large  onion, chopped
2      ribs celery, sliced
1      sweet green pepper, chopped
1      sweet red pepper, chopped
3    cloves  garlic, chopped
1    10 ounce package  frozen corn kernels, thawed
1/2   pound   chorizo, in 1/2-inch pieces
1    6 1/2ounce can  chopped clams, drained
1    15 1/2ounce can  red kidney beans, drained
1    cup   vegetable broth
1    14 1/2can  stewed tomatoes
1    8 ounce can  tomato sauce
5 1/2   teaspoons   Cajun seasoning
1/2   teaspoon   salt
5 1/2   cups   instant brown rice
1/2   pound   small shrimp
3      scallions, thinly sliced
directions
In 5- to 5 1/2-quart slow cooker, layer onion, celery, peppers, garlic, corn, chorizo, clams and beans.
In bowl, mix broth, stewed tomatoes, tomato sauce, seasoning and salt. Pour into slow cooker.
Cover slow cooker; cook on high heat for 5 hours.
For last 10 minutes, stir in instant brown rice and shrimp.
To serve, garnish with scallions.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 360, Fat, total (g) 13, chol. (mg) 70, sat. fat (g) 4, carb. (g) 43, fiber (g) 8, pro. (g) 21, sodium (mg) 980, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 26 2015

These elegant tarts make an impressive dessert delivered to your table. Thinly sliced pears are arranged on circles of pie pastry and baked.

ingredients
Crust:
2    cups   all-purpose flour
1    tablespoon   sugar
1/2   teaspoon   salt
10    tablespoons   cold unsalted butter
8 - 9    tablespoons   ice water
Topping:
4      Comice or Bartlett pears, peeled, halved, cored and thinly sliced
1/2   cup   plus 2 teaspoons sugar
2    tablespoons   all-purpose flour
1/4   teaspoon   ground cinnamon
1/8   teaspoon   salt
directions
Crust:
In a bowl, whisk flour, sugar and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.
Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.
On lightly floured surface, roll out one pastry disc to 1/4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.
Heat oven to 425 Degrees F.
Topping:
Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.
Bake at 425 degrees F for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 237, Fat, total (g) 10, chol. (mg) 26, sat. fat (g) 6, carb. (g) 35, fiber (g) 2, pro. (g) 3, sodium (mg) 123, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:44 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 15 2015

ingredients
3    tablespoons   low-sodium soy sauce
5    teaspoons   mirin
2    tablespoons   grated fresh ginger
2    tablespoons   sugar
2    cloves  garlic, minced
1    teaspoon   cornstarch
4      tuna steaks, about 4 ounces each (3/4 to 1 inch thick)
6      baby bok choy (about 1-1/2 pounds), halved lengthwise, washed and large leaves removed
directions
Combine 1/4 cup water, 2 tablespoons of the soy sauce, the mirin, ginger, sugar and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir together remaining tablespoon soy sauce and cornstarch, then stir into saucepan. Cook for 3 minutes over medium heat or until thickened. Divide sauce into two separate bowls, 5 tablespoons in one bowl and 3 tablespoons in the other.
Prepare grill with medium-hot coals or heat gas grill to medium-high. Brush cut-side of bok choy with about half of the 5 tablespoons of sauce and place cut-side down on grill. Cook for 4 to 5 minutes per side, brushing often with sauce.
Meanwhile, place tuna on grill and brush with about half of the 3 tablespoons of sauce from second bowl. Cook about 4 minutes per side, constantly brushing with sauce. Remove bok choy and tuna from grill and serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 238, Fat, total (g) 6, chol. (mg) 43, sat. fat (g) 1, carb. (g) 14, fiber (g) 2, pro. (g) 30, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:42 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 13 2015

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

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

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

Posted by: AT 09:38 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 12 2015

Use half of the apricot and Dijon sauce to brush on the pork tenderloin meal during grilling and the remainder to pass with the meat. Grilled onions and peas are tossed with couscous for a tasty side dish.

ingredients
1/2   cup   apricot preserves
1    tablespoon   grainy Dijon mustard
2    tablespoons   ketchup
1    medium  red onion
1    large  pork tenderloin (1-1/4 pounds)
1 1/2   cups   chicken broth
1    teaspoon   hot pepper flakes
1    5.8ounce box  plain couscous
1    cup   frozen peas, thawed
directions
Stir 1/3 cup of the preserves with the mustard and ketchup. Cut onion into 1/2-inch-thick pieces. Place toothpicks through slices . Microwave on HIGH for 3 minutes.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Brush onion slices lightly with some of the flavored preserve mixture. Grill onion 3 minutes, turn and grill 2 more minutes or until lightly browned. Remove and set aside.
Grill pork 25 minutes, turning occasionally. Remove half of the flavored preserve mixture to a small bowl and set aside. Brush pork with the remaining mixture. Grill 5 to 8 more minutes, turning often, until an instant-read thermometer registers 155 degrees F.
While the pork cooks, place broth and hot pepper flakes in small saucepan; bring to a boil. Stir in couscous, peas and remaining apricot preserves (about 3 tablespoons); cover and remove from heat. Let stand 5 minutes.
To serve, chop onion and stir into couscous. Slice pork and serve with couscous and reserved flavored preserve mixture.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 495, Fat, total (g) 7, chol. (mg) 94, sat. fat (g) 2, carb. (g) 52, fiber (g) 5, pro. (g) 38, sodium (mg) 683, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:47 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 05 2015

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

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

Posted by: AT 02:25 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 30 2015

ingredients
1 1/2   pounds   strawberries, washed, hulled and sliced
7    tablespoons   sugar
2    teaspoons   grated lemon peel
2 1/2   cups   biscuit mix (such as Bisquick)
2/3   cup   plus 1 tablespoon milk
1    cup   heavy cream
directions
Heat oven to 450 degrees F.
Stir strawberries and 2 tablespoons of the sugar in a small bowl; set aside.
In a second small bowl, combine lemon peel and 3 tablespoons of the sugar and stir until blended; set aside.
In large bowl, stir together biscuit mix and 2/3 cup of the milk until a soft dough forms. Turn out onto a well-floured surface. Roll into an 18 x 8-inch rectangle, about 1/4 inch thick. Brush with remaining 1 tablespoon milk, then sprinkle with lemon-sugar mixture. Roll up, starting at a short end. Cut into 8 slices, each about 1 inch thick.
Place slices on baking sheet, reshaping to flatten slightly. Bake at 450 degrees F for 9 to 10 minutes or until golden.
While biscuits cool, beat heavy cream and remaining 2 tablespoons sugar in a medium-size bowl with an electric mixer on high until stiff peaks form.
Split biscuits in half horizontally. For each serving, place one biscuit bottom on plate and spoon a scant 1/4 cup strawberries over top; dollop 2 tablespoons whipped cream over strawberry slices. Cover with biscuit top and repeat with another layer of strawberries and whipped cream.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 334, Fat, total (g) 17, chol. (mg) 44, sat. fat (g) 9, carb. (g) 43, fiber (g) 3, pro. (g) 5, sodium (mg) 495, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:42 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 29 2015

ingredients
Filling:
3    cups   1/2-inch-thick slices of pitted, peeled ripe peaches (1-1/2 pounds, about 5 peaches)
1    cup   fresh raspberries
2    tablespoons   fresh lemon juice
1/2   cup   granulated sugar
2    tablespoons   cornstarch
2    tablespoons   unsalted butter, melted
Topping:
2/3   cup   all-purpose flour
1/4   cup   granulated sugar
1    teaspoon   baking powder
1/8   teaspoon   salt
2    tablespoons   unsalted butter, melted
1/4   cup   regular or low-fat sour cream
1    tablespoon   milk
1    tablespoon   granulated sugar
    Vanilla ice cream (optional)
directions
Heat oven to 375 degrees F. Butter 9 x 9 x 2-inch square baking dish or other shallow 2-1/2-quart baking dish.
Filling:
Mix together peaches, raspberries and lemon juice in a large bowl. Stir together sugar and cornstarch in a small bowl. Add to the berry mixture; toss together to mix well. Pour into prepared pan. Drizzle evenly with the melted butter.
Topping:
Stir together flour, sugar, baking powder and salt in a large bowl. Stir together melted butter and sour cream in a small bowl. Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
Roll the dough out on lightly floured surface to 1/3-inch thickness. Cut out pieces with 2-1/2-inch round cookie cutter or other desired shape. Arrange cutouts evenly over fruit. Brush cutouts with milk. Sprinkle with sugar.
Bake in 375 degree F oven for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.
Serve with ice cream if desired. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 228, Fat, total (g) 8, chol. (mg) 19, sat. fat (g) 5, carb. (g) 40, fiber (g) 2, pro. (g) 2, sodium (mg) 87, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:39 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 28 2015

ingredients
1    cup   all-purpose flour
2    tablespoons   sugar
1 1/2   teaspoons   baking powder
1/4   teaspoon   ground nutmeg
2    tablespoons   butter or margarine
1/2   cup   sugar
4    teaspoons   cornstarch
1/3   cup   water
3    cups   fresh or frozen unsweetened sliced, peeled peaches
2    cups   fresh or frozen unsweetened pitted tart red cherries
1/3   cup   plain fat-free yogurt
1/4   cup   refrigerated or frozen egg product, thawed
directions
For topping, in a small bowl stir together the flour, the 2 tablespoons sugar, the baking powder, and the nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs; set aside.
For filling, in a large saucepan stir together the 1/2 cup sugar and the cornstarch. Stir in the water. Add the peach slices and cherries. Cook and stir until thickened and bubbly. Keep filling hot while finishing topping.
Stir together the yogurt and egg product. Add yogurt mixture to topping mixture, stirring just until moistened.
Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop the topping from a spoon into 8 mounds onto hot filling.
Bake in a 400 degree F oven about 20 minutes or until a wooden toothpick inserted into the topping comes out clean. Serve warm. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 3, chol. (mg) 8, sat. fat (g) 2, carb. (g) 41, fiber (g) 2, pro. (g) 4, vit. A (IU) 874.62, vit. C (mg) 7.09, sodium (mg) 128, calcium (mg) 80.77, iron (mg) 1.08, Fruit () 1.5, Starch () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 23 2015

ingredients
1 1/4   pounds   red, white and blue-skinned small potatoes
2      ribs celery, sliced
1/2     red onion, chopped
2      scallions, sliced
3    tablespoons   canola oil
3    tablespoons   white vinegar
1    teaspoon   sugar
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1 3/4   teaspoons   beau monde seasoning (such as Spice Islands)
1    pound   flank steak
directions
Place potatoes in a medium saucepan and cover with lightly salted water. Bring to a boil; simmer for 15 to 20 minutes or until tender. Drain and quarter potatoes; place in a large bowl. Stir in celery, red onion and scallions.
In a small bowl, whisk together oil, vinegar, sugar salt and pepper. Gently fold into potato mixture and cover with plastic wrap.
Heat broiler. Rub beau monde seasoning on both sides of steak. Broil for 3 minutes per side or until internal temperature reaches 135 degrees . Allow to rest 5 minutes before thinly slicing against the grain.
Serve sliced steak with warm potato salad.
Tip
Make your own seasoning mixture: Combine 1 tbsp each celery salt, black pepper and onion powder.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 356, Fat, total (g) 17, chol. (mg) 37, sat. fat (g) 3, carb. (g) 21, fiber (g) 3, pro. (g) 28, sodium (mg) 799, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 21 2015

ingredients
1/4   cup   cider vinegar and 1/4 cup balsamic vinegar
1    tablespoon   minced garlic
1    tablespoon   chopped fresh parsley
1    teaspoon   Italian seasoning
1 1/2   teaspoons   Dijon mustard
1/2   teaspoon   dry mustard
1/2   cup   extra-virgin olive oil
1/4   teaspoon   salt
1/4   teaspoon   black pepper
Fried Onions:
1    cup   all-purpose flour
4    tablespoons   Cajun seasoning
1    large  red onion, trimmed
4    cups   canola oil
Salad:
3/4   pound   boneless, skinless chicken breasts
1/2   cup   bottled barbecue sauce
1    pound   romaine lettuce, cut into 2-inch pieces
1/2     of a medium-size cucumber
1      Roma tomato, sliced
6      button mushrooms (about 1/4 pound)
2    ounces   mozzarella, shredded (about 1/2 cup)
1/2   cup   ricotta cheese, thinned with milk
1    tablespoon   grated Parmesan cheese
4      pepperoncini in brine, drained
directions
Prepare Dressing:
In a small bowl, whisk together both vinegars, the garlic, parsley, Italian seasoning, Dijon mustard and dry mustard. While whisking, add oil in a thin stream. Whisk in salt and pepper and set aside.
Fried Onions:
In a large bowl, combine flour and Cajun seasoning. Peel off tough outer skin from onion and thinly slice onion. Add slices to bowl and toss to coat. Heat oil in a medium-size saucepan to 365 degrees on a deep-fat thermometer. Add onion in batches (about 3/4 cup per batch), being careful that oil doesnt overflow. Cook onion about 1 minute, then transfer to paper towellined tray to cool. Repeat with all the onion (about 4 batches total).
Salad:
Grill or broil chicken breasts, turning once, until cooked through, about 12 minutes. Heat barbecue sauce in microwave, about 30 seconds. Cut chicken into 1/2-inch pieces and stir into barbecue sauce.
Place romaine, cucumber, tomato and mushrooms on a large cutting board (or you can work in batches). Chop vegetables until they are 1- to 1-1/2-inch pieces. Place lettuce mixture in center of large platter and toss with 2/3 cup of the Balsamic Dressing (reserve remainder for another use). Top with fried onions and mozzarella cheese. Drizzle with ricotta cheese and Parmesan. Spoon barbecue chicken around edge of platter. Garnish with pepperoncini and serve.

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email
Friday, July 17 2015

Wheatberries, lentils, beets, spinach, salmon...it would be tough to pack more super foods into this salad!

ingredients
1    container (6 oz)  plain fat-free yogurt (not Greek)
2    tablespoons   white wine vinegar
1/3   cup   chopped fresh dill
1    teaspoon   sugar
1/2   teaspoon   salt
1/4   teaspoon `  black pepper
1    cup   frozen fully cooked wheat berries (such as Stahlbush Island Farms)
1    cup   cooked lentils (such as Melissa's)
1    pkg (8.8 oz)  cooked beets (such as Love Beets), diced
8    cups   chopped butter lettuce
8    cups   baby spinach
1/2   cup   chopped unsalted pistachios
1    can (6 oz)  canned salmon (such as Wild Planet), drained (optional)
directions
In a large bowl, stir together yogurt, vinegar, dill, sugar, salt and pepper. Set aside.
Heat wheat berries in a microwave-safe bowl for 2 minutes; stir and heat 1 more minute, until thawed.
Toss wheat berries, lentils, beets, lettuce, spinach and pistachios in bowl with dressing. Gently fold in salmon, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 424, Fat, total (g) 10, chol. (mg) 20, sat. fat (g) 1, carb. (g) 64, fiber (g) 15, pro. (g) 33, sodium (mg) 765, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:11 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 15 2015

This is a fun side-dish recipe to serve at backyard barbecues. Grill the vegetables first and then assemble while the meat cooks.

ingredients
Dressing:
1/3   cup   white-wine vinegar
2    teaspoons   Dijon mustard
3/4   teaspoon   salt
1/4   teaspoon   black pepper
2/3   cup   extra-virgin olive oil
3    cloves  garlic, finely chopped
1    tablespoon   chopped fresh thyme
1    tablespoon   chopped fresh oregano
Vegetables and Pasta:
2      sweet red peppers (about 1 pound), cored, seeded, sliced 1 inch wide
2    medium  zucchini (about 1 pound), sliced lengthwise 1/2 inch thick
1    medium  summer squash (about 1/2 pound), sliced lengthwise 1/2 inch thick
1    large  red onion, peeled and cut into 1/2-inch-thick wedges
3    medium  tomatoes (about 1-1/2 pounds), cored and halved crosswise
1    pound   linguine, cooked following package directions
1/4   cup   firmly packed fresh basil, rinsed, dried, cut into thin strips
1/2   pound   fresh mozzarella, cut into 1/4-inch-thick slices
directions
Dressing:
In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing.
Vegetables and Pasta:
Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm.
In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.
Variation
Stovetop Method:
Heat stovetop grill pan over medium-high heat. Brush pan lightly with vegetable oil. Generously brush vegetables with some of the remaining dressing as above. Working in batches, cook vegetables about 3 minutes per side or until fork-tender. Brush with additional dressing halfway through cooking.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 698, Fat, total (g) 36, chol. (mg) 27, sat. fat (g) 10, carb. (g) 75, fiber (g) 8, pro. (g) 21, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:54 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 14 2015

ingredients
1    teaspoon   finely shredded lime peel
2    tablespoons   lime juice
1    tablespoon   honey
1    8 inch   baby watermelon (about 5 pounds) or 7 cups watermelon balls or cut-up watermelon
1/2     of a medium white peach, white nectarine, or yellow peach or nectarine, pitted and coarsely chopped (3/4 cup)
1/2   cup   seedless red grapes, halved
    Lime peel strips (optional)
directions
In a large bowl, combine the 1 teaspoon lime peel, the lime juice, and honey; set aside.
If using baby watermelon, cut it in half crosswise; using a melon baller, scoop out flesh. Add watermelon balls or pieces to lime juice mixture. Add chopped peach and grapes; toss to coat. If desired, spoon fruit mixture back into watermelon halves and garnish with lime peel strips.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 75, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 19, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 1, vit. A (IU) 1020.4, vit. C (mg) 17.12, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 2, Potassium (mg) 245, calcium (mg) 20.19, iron (mg) 0.54, Fruit () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:41 am   |  Permalink   |  0 Comments  |  Email
Friday, July 10 2015

ingredients
2    small  ears of fresh sweet corn or 2 cups frozen whole kernel corn
1    pound   shelf-stable potato gnocchi
3/4   cup   half-and-half or light cream
1    3 ounce package  cream cheese, cut up
1/2   teaspoon each  salt, garlic powder and dried basil or oregano
1/4   teaspoon   freshly ground black pepper
3    cups   torn fresh arugula
    Crushed red pepper (optional)
directions
In Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time. Use tongs to transfer ears of corn (if using) to cutting board. Drain gnocchi and corn kernels (if using), reserving 1/2 cup of the pasta water. Do not rinse.
Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.
Return cooked pasta to Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.
Variation
Change Up:
Replace the corn with 1 cup chopped red sweet pepper and/or add 12 oz cooked shrimp after tossing with gnocchi with the cream sauce.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 328, Fat, total (g) 13, chol. (mg) 40, sat. fat (g) 7, carb. (g) 46, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 8, vit. A (IU) 826.03, vit. C (mg) 4.72, Thiamin (mg) 0.07, Riboflavin (mg) 0.12, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 908, Potassium (mg) 234, calcium (mg) 100.97, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 08 2015

ingredients
4      grapefruit, peeled, pith removed, quartered, and seeded
3/4   cup   sugar
    Vanilla ice cream
    Prosecco or sparkling cider, chilled
    Grapefruit peel strips (optional)
directions
In a blender combine the grapefruit and sugar; cover and blend until smooth. Strain through a fine mesh sieve. Freeze mixture in a 1 1/2- to 2-quart ice cream freezer according to manufacturer's directions. Transfer to a freezer container. Cover and freeze at least 2 hours. Serve sorbet with scoops of vanilla ice cream and Prosecco. Top with peel, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 208, Fat, total (g) 4, chol. (mg) 25, sat. fat (g) 3, carb. (g) 34, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 30, pro. (g) 2, vit. A (IU) 1306.28, vit. C (mg) 30.7, Thiamin (mg) 0.05, Riboflavin (mg) 0.08, Niacin (mg) 0.28, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 14.93, Cobalamin (Vit. B12) (µg) 0.1, sodium (mg) 19, Potassium (mg) 208, calcium (mg) 58, iron (mg) 0.46, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:44 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 07 2015

ingredients
4    cups   sliced fresh peaches or frozen unsweetened peach slices, thawed and undrained
3    tablespoons   packed brown sugar
2    tablespoons   all-purpose flour
1/2   teaspoon   ground ginger
1    cup   fresh or frozen unsweetened blueberries, thawed
1/4   cup   water
8      gingersnaps
2/3   cup   quick-cooking rolled oats
1/4   cup   chopped pecans (optional)
2    tablespoons   butter, melted
1    cup   frozen light whipped dessert topping, thawed (optional)
directions
Preheat oven to 375 degrees F. In a large bowl toss together peach slices, brown sugar, flour, and ginger. Add blueberries and the water; toss to combine. Spoon fruit mixture into a 2-quart square baking dish. Bake, uncovered, for 20 minutes.
Meanwhile, place gingersnaps in a heavy plastic bag. Seal bag; using the flat side of a meat mallet or a rolling pin, crush cookies until in 1/4- to 1/2-inch pieces. Transfer cookies to a medium bowl. Stir in rolled oats and, if desired, chopped pecans. Stir in butter until well mixed. Sprinkle over partially baked fruit mixture.
Bake for 15 to 20 minutes more or until fruit is bubbly and topping is lightly browned. Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped topping.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 153, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 2, carb. (g) 29, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 8, pro. (g) 2, vit. A (IU) 534.49, vit. C (mg) 7.09, Thiamin (mg) 0.07, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 68, Potassium (mg) 241, calcium (mg) 20.19, iron (mg) 0.9, Fruit () 0.5, Other Carb () 1.5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Monday, June 08 2015

ingredients
    Nonstick olive oil cooking spray
8    slices  whole wheat bread or 2 whole wheat pita bread rounds, halved crosswise and split horizontally
4    cups   fresh baby spinach leaves
8      thin tomato slices (1 medium tomato)
1/8   teaspoon   freshly ground black pepper
1/4   cup   thinly sliced red onion
2    tablespoons   shredded fresh basil leaves
1/2   cup   crumbled feta cheese (2 ounces)
directions
Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray; set aside.
Place 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among bread slices or pita pieces. Top spinach with tomato slices. Sprinkle with pepper. Add red onion slices and basil. Top with feta and remaining spinach. Top with remaining bread slices or pita pieces. Press down firmly.
Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy plate on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1 to 2 minutes more or until bread is toasted.)
NUTRITION INFORMATION

Per Serving: cal. (kcal) 189, Fat, total (g) 6, chol. (mg) 17, sat. fat (g) 3, carb. (g) 25, fiber (g) 5, pro. (g) 10, sodium (mg) 471, Vegetables () 1.5, Starch () 1.5, Medium-Fat Meat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 07:34 am   |  Permalink   |  Email
Wednesday, June 03 2015

ingredients
Stew
1/2   pound   green beans, trimmed and cut into 2-inch pieces
2    pounds   tomatoes, cored, seeded and cut into 1-inch chunks
1    teaspoon   chopped fresh rosemary
1/4   cup   white balsamic vinegar
2      ears corn, kernels cut from cobs (2 cups)
1    tablespoon   instant polenta
1      package (20 ounces) sweet Italian turkey sausage
    Fresh basil to garnish (optional)
Polenta
3/4   teaspoon   salt
1    cup   instant polenta
2    tablespoons   grated Parmesan cheese
directions
Stew
Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, 4 minutes. Transfer to a slow cooker.
Top sausages with green beans, tomatoes and chopped rosemary. Whisk balsamic together with 3/4 cup water. Pour into slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Polenta
Just before slow cooker is finished, bring 2 cups water and salt to a boil. While whisking, add 1 cup instant polenta in a steady stream. Continue to cook, whisking, for 5 minutes. Remove from heat and stir in Parmesan cheese.
Uncover slow cooker. Carefully remove sausage to cutting board. Stir corn kernels and 1 tablespoon instant polenta into slow cooker. Cover. Slice sausages and stir into stew. Serve stew over polenta; garnish with fresh basil, if desired.
Tip
For easier cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 350, Fat, total (g) 11, chol. (mg) 57, sat. fat (g) 3, carb. (g) 41, fiber (g) 5, pro. (g) 23, sodium (mg) 927, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
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