Thursday, 12 July 2018
For a sweet breakfast or a fruit dessert, top roasted pears with Greek yogurt, granola, and toasted almonds.
4 - large ripe, yet firm, Bosc or red Anjou pears
1 - tablespoon lemon juice
1 - tablespoon butter, softened
2 - tablespoons packed brown sugar
1/4 - teaspoon salt
2 - teaspoons finely shredded orange peel (set aside) or Triple Sec
1/4 - cup orange juice
1 - teaspoon vanilla
1 - cup plain Greek yogurt
2 - tablespoons pure maple syrup
Finely shredded orange peel (optional)
1/4 - cup granola
2 - tablespoons sliced almonds, toasted
Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.
Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.
Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).
Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.
To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.
NUTRITION FACTS (Roasted Breakfast Pears)
Per serving: 308 kcal , 8 g fat (3 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 11 mg chol. , 199 mg sodium , 55 g carb. , 8 g fiber , 38 g sugar , 9 g pro.
Wednesday, 11 July 2018
This easy pasta salad can make a fresh and healthy dinner, or a tasty Mediterranean side dish. This yummy Mediterranean dinner is full of peaches, pasta, chicken, and fresh herbs.
8 - ounces dried pasta, such as radiatore, bowties, campanelle, or penne
1 - pound chicken breast halves, cut into bite-size pieces
Salt and black pepper
5 - tablespoons olive oil
1 - medium red onion, cut into slivers
2 - large peaches, halved, pitted, and coarsely chopped, or 2 ripe pears, cored and coarsely chopped
1/2 - cup walnuts, toasted* and chopped
1/2 - cup packed fresh basil leaves, chopped
2 - tablespoons balsamic or red wine vinegar
Cook pasta according to package directions. Drain; rinse with cold water. Drain again.
Meanwhile, sprinkle chicken with salt and pepper. In a large skillet heat 1 Tbsp. olive oil over medium-high heat. Add the chicken and cook 5 to 6 minutes or until browned and almost cooked through. Add onion to the skillet and cook 2 to 3 minutes more or until chicken is done and onions have softened. Stir chicken, onions, peaches, walnuts, and basil into cooked pasta. Whisk together vinegar and the remaining 4 Tbsp. oil. Add to pasta; toss to coat. Serve immediately.
FROM THE TEST KITCHEN
To toast nuts, spread nuts in a shallow baking pan. Bake in a preheated 350 degrees oven 5 to 10 minutes, shaking the pan once or twice to toast evenly.
NUTRITION FACTS (Peachy Chicken Pasta Salad)
Per serving: 323 kcal , 15 g fat (2 g sat. fat , 5 g polyunsaturated fat , 7 g monounsaturated fat ), 41 mg chol. , 102 mg sodium , 29 g carb. , 2 g fiber , 6 g sugar , 18 g pro.
Tuesday, 10 July 2018
Say hello to your new favorite macaroni and cheese meal. Switch up the flavor by trying different noodles or cheeses each time you make it. And believe us, you'll be saving this meal for later!
2 - cups dried elbow macaroni (8 ounces)
2 - tablespoons butter
2 - tablespoons all-purpose flour
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
1 - cup whipping cream
1 - cup whole milk
4 - ounces Fontina cheese, shredded (1 cup)
1 - 15 ounce can pumpkin
1 - tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 - cup soft bread crumbs
1/2 - cup grated Parmesan cheese
1/3 - cup chopped walnuts
1 - tablespoon olive oil
Sage leaves (optional)
Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.
NUTRITION FACTS (Pumpkin Mac and Cheese)
Per serving: 409 kcal , 26 g fat (14 g sat. fat , 4 g polyunsaturated fat , 8 g monounsaturated fat ), 73 mg chol. , 403 mg sodium , 32 g carb. , 3 g fiber , 5 g sugar , 13 g pro.