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Send a Meal Blog

Sunday, September 30 2018

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

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


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


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


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


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


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

Posted by: AT 02:16 am   |  Permalink   |  Email
Friday, July 06 2018

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

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


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


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


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


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

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

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, January 20 2018

Warm up this winter with these sweat-inducing dishes from around the world. We're sharing our hottest chile meals ever, so go bold! The blend of peppers and warm spices will add a delicious depth to your dinner.

INGREDIENTS
1/2 - cup Mexican crema or sour cream
2 - teaspoons taco seasoning or Mexican seasoning blend
1 - pound chicken breast tenderloins
2 - tablespoons fajita seasoning blend
2 - tablespoons olive oil
2 - tablespoons lime juice
1 - tablespoon bottled hot sauce (such as Cholula)
1 - fresh poblano pepper, stemmed, quartered lengthwise, and seeded*
1 - red sweet pepper, stemmed, quartered lengthwise, and seeded
1 - onion, peeled and cut crosswise into 1/3-inch-thick rings
Olive oil
Salt
8 - 6 inches flour tortillas
Guacamole
Shredded cheese
Salsa or pico de gallo


DIRECTIONS
In a small bowl stir together the Mexican crema and taco seasoning; set aside.


In a large bowl combine the chicken tenderloins, fajita seasoning, olive oil, lime juice, and hot sauce; toss until well coated. Set aside.
Brush the poblano, red sweet pepper, and onion pieces with oil; season with salt. For charcoal or gas grill, grill the vegetables on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender and slightly charred, turning occasionally. Remove from grill.


Add chicken to the grill. Cover and grill for 4 to 5 minutes or until no longer pink, turning once. Transfer to a serving platter.
Add tortillas to the grill. Grill for 20 to 30 seconds per side or until heated through.
Chop vegetables into bite-size pieces and place in a serving bowl.


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

NUTRITION FACTS (Grilled Chicken-Finger Fajitas with Peppers and Onions)
Per serving: 785 kcal , 47 g fat (13 g sat. fat , 6 g polyunsaturated fat , 21 g monounsaturated fat ), 86 mg chol. , 1976 mg sodium , 64 g carb. , 6 g fiber , 9 g sugar , 28 g pro.

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

The workweek is busy enough without having to whip up dinner from scratch. With a little preplanning, you can stock your freezer with family-friendly weeknight dinners, easy sauces and sides, plus quick desserts.. So what are you waiting for? Your next meal is just a quick click away.

INGREDIENTS
2 - cups sliced red onions (2 large)
2 - slices bacon, chopped
3 - cloves garlic, minced
2 - eggs, lightly beaten
1 - cup finely chopped fresh mushrooms
1/2 - cup fine dry bread crumbs
1/3 - cup finely shredded Parmesan cheese
2 - tablespoons tomato paste
1 - tablespoon balsamic vinegar
1/2 - teaspoon salt
1 - pound 90% lean ground beef
12 - ounces bulk Italian sausage
8 - ounces dried multigrain farfalle pasta
1 - tablespoon butter
1 - 24 ounce jar pasta sauce
1 - 15 ounce can no-salt-added tomato sauce
2 - tablespoons butter, softened
1/2 - teaspoon dried Italian seasoning, crushed
1- 16 ounce package frozen broccoli, cauliflower, and carrots


DIRECTIONS
Preheat oven to 350 degrees F. In a food processor combine 1/4 cup of the onions, the bacon, and garlic. Cover and process with several on/off pulses until chopped.


In a large bowl combine eggs, mushrooms, bread crumbs, Parmesan cheese, tomato paste, vinegar, salt, and bacon mixture. Add ground beef and Italian sausage; mix well. In a 3-quart rectangular baking dish lightly pat mixture into a 9x5-inch loaf. Bake for 50 to 60 minutes or until done (165 degrees F); cool.


For sauce, in a large skillet melt the 1 tablespoon butter over medium-low heat. Add the remaining 1 3/4 cups onions. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until golden, stirring frequently. Transfer caramelized onions to a large bowl; stir in pasta sauce and tomato sauce. Reserve 1 1/2 cups of the sauce for assembling dinners.


Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to stop cooking; drain again. Stir cooked pasta into the remaining sauce.


For seasoned butter, in a small bowl combine the 2 tablespoons softened butter and Italian seasoning. Cover and chill until needed.
TO ASSEMBLE DINNERS:


Cut meatloaf into 12 slices. Line six 8x1-inch round or 8x8x1 3/4-inch square disposable foil pans* with heavy plastic wrap, extending the wrap to one side so there is enough to cover when folded back over pan. Arrange pasta mixture and frozen vegetables in the prepared pans. Top pasta mixture with meatloaf slices and the reserved sauce. Top vegetables with seasoned butter. Fold plastic wrap over food, then wrap pans completely in foil. Freeze for up to 4 months.


TO SERVE:
To serve, preheat oven to 350 degrees F. Remove foil from frozen dinner(s). Lift dinner(s) out of pan(s) and remove plastic wrap; return dinner(s) to pan(s). Cover with foil. Bake for 60 to 65 minutes or until heated through.

FROM THE TEST KITCHEN
*
If you prefer, assemble dinners in six 1- or 2-compartment microwave-safe storage containers; seal and freeze for up to 4 months. To serve, remove lids from a frozen dinner and cover with vented plastic wrap or a paper towel. Microwave on defrost setting for 12 minutes, then on 100% power (high) for 4 to 6 minutes or until heated through, stirring pasta mixture, sauce, and vegetables once or twice.

You can also remove a frozen dinner from the foil pan, remove plastic wrap, and place on a microwave-safe plate. Cover with vented plastic wrap or a paper towel and microwave as directed.

NUTRITION FACTS (Make-Ahead Bacon Meat Loaf TV Dinner)
Per serving: 783 kcal , 42 g fat (16 g sat. fat , 5 g polyunsaturated fat , 17 g monounsaturated fat ), 183 mg chol. , 1541 mg sodium , 59 g carb. , 11 g fiber , 17 g sugar , 41 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 08 2017

Perfectly crisp sourdough bread is just the beginning of this hot ham-and-cheese upgrade. Tart, thinly sliced apples and cranberry sauce make sweet complements to savory Brie and ham.

INGREDIENTS

8 - 1/2 inch slices sourdough bread
2 - ounces low-fat, reduced-sodium sliced cooked ham, cut into bite-size strips
1 1/2 - ounces brie cheese, sliced
2 - medium tart apples, cored and thinly sliced
1/2 - cup whole cranberry sauce
2 - tablespoons olive oil


DIRECTIONS

On four of the bread slices layer ham, cheese, and apples. Spread the remaining four bread slices with cranberry sauce; place on sandwiches, cranberry sides down. Brush outsides of sandwiches with oil.


Preheat a covered indoor grill, panini press, grill pan, or large skillet. Place sandwiches, half at a time if necessary, in grill or panini press. Cover and cook about 6 minutes or until golden brown and cheese is melted. (If using a grill pan or skillet, place sandwiches on grill pan or skillet. Weight sandwiches down with a heavy skillet [add food cans for more weight] and cook for 2 minutes. Turn sandwiches over, weight down, and cook about 2 minutes more or until golden brown and cheese is melted.)


NUTRITION FACTS (Apple, Ham, and Brie Panini)

Per serving: 333 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 18 mg chol. , 505 mg sodium , 49 g carb. , 3 g fiber , 16 g sugar , 10 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 06 2017

Your favorite comfort food dish gets reinvented with this dinner cooked in a single skillet and features four different types of cheese. After cooking, freeze in batches to enjoy later.

INGREDIENTS

Nonstick cooking spray
8 - ounces extra-lean ground beef (93% lean)*
3/4 - cup chopped green, red, or yellow sweet pepper
1/2 - cup chopped onion
2 - cloves garlic, minced
1 - 23 1/2 ounce jar light traditional-flavored pasta sauce, such as Prego Heart Smart
1 - cup water
2 - cups packaged sliced fresh mushrooms
3 - cups dried wide egg noodles
1/2 - cup light ricotta cheese
2 - tablespoons grated Parmesan or Romano cheese
1/2 - teaspoon dried Italian seasoning, crushed
1/2 - cup shredded part-skim mozzarella cheese (2 oz.)


DIRECTIONS

Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium heat. Cook beef, sweet pepper, onion, and garlic until meat is browned; stirring to break up meat as it cooks. Drain off any fat. Stir in pasta sauce and water. Bring to boiling. Add mushrooms and uncooked noodles; stir to separate noodles. Return to boiling; reduce heat. Cover and gently boil about 10 minutes or until pasta is tender, stirring occasionally.


Meanwhile, in a bowl stir together ricotta, Parmesan, and Italian seasoning. Drop cheese mixture by spoonfuls into 10 small mounds (about 1 tablespoon each) on top pasta mixture in skillet. Sprinkle each mound with mozzarella. Reduce heat to low. Cook, covered, 4 to 5 minutes or until cheese mixture is heated and mozzarella is melted. Serve immediately.


FROM THE TEST KITCHEN
*TIP


Ground turkey breast and ground chicken breast are great alternatives to extra-lean ground beef.
Nutrition Facts (Skillet Lasagna)


Per serving: 315 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 61 mg chol., 556 mg sodium, 37 g carb., 4 g fiber, 15 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 26 2017

Not a fan of cabbage? You can make this same pork skillet with thinly shaved Brussels sprouts instead.

INGREDIENTS

1 - medium red onion, thinly sliced
1/4 - cup apple cider vinegar
Salt
3 - tablespoons olive oil
8 - 2-oz. pork cutlets pieces, pounded 1/4-inch thick*
Black Pepper
4 - cups shredded red cabbage (about 1 pound)
1/2 - cup roasted and salted pepitas
DIRECTIONS

Place onion in a small bowl with 1 Tbsp. vinegar and 1/2 tsp. salt; stir well.
In a 12-inch skillet heat 1 Tbsp. of the olive oil over medium-high. Season pork with salt and black pepper. Add half the pork to skillet. Cook 2 to 3 minutes each side or until golden brown. Transfer to a plate; keep warm. Repeat with remaining pork.


Add cabbage and remaining 2 Tbsp. of the olive oil to skillet. Heat over medium 10 minutes or until wilted. Add onion mixture to cabbage along with remaining vinegar and the pepitas; toss to coat. Serve with pork.
FROM THE TEST KITCHEN


*
If you can't find pork cutlets, cut 2 8-ounce boneless pork loin chops in half crosswise. Place each piece between plastic wrap and, using a meat mallet, pound the pork to 1/4-inch thickness. Cut each pounded piece in half crosswise (you should have 8 pieces total).
Nutrition Facts (Pork and Red Cabbage Skillet)


Per serving: 425 kcal cal., 28 g fat (5 g sat. fat, 7 g polyunsaturated fat, 13 g monounsatured fat), 64 mg chol., 432 mg sodium, 12 g carb., 4 g fiber, 4 g sugar, 37 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 07 2017

These prepared meals, including burgers, pasta dinners, casseroles, and more, are all the proof you need to end your long-term relationship with the drive-through. Turn to any of these 30-minute meals on busy nights for a wholesome, satisfying, and family-friendly dinner.

INGREDIENTS

1 - lemon
2 - 6 ounces boneless beef shoulder top blade (flat-iron) steaks, trimmed and cut in half
1 - teaspoon dried rosemary, crushed
1/4 - teaspoon sea salt
1/4 - teaspoon black pepper
3 - tablespoons olive oil
1 - 8 ounce package kale sprouts or Brussels sprouts, sliced lengthwise
1/4 - cup Balsamic Salad Dressing
2 - cups grape tomatoes, halved if desired
2 - cloves garlic, minced
1/3 - cup pitted green olives, halved


DIRECTIONS

Remove 1 tsp. zest from lemon; cut lemon into wedges. Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.


In a large skillet heat 1 Tbsp. of the oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145 degrees F), turning once. Remove from skillet; keep warm.


Meanwhile, in an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add kale; cook, covered, 5 to 7 minutes or until tender-crisp. Remove from heat. Drizzle with Balsamic Salad Dressing; toss to coat.


In same large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and lemon zest.


Serve steaks with kale mixture, tomato mixture, and lemon wedges.


Nutrition Facts (Mediterranean Flat-Iron Steaks)


Per serving: 393 kcal cal., 31 g fat (6 g sat. fat, 8 g polyunsaturated fat, 14 g monounsatured fat), 56 mg chol., 621 mg sodium, 14 g carb., 5 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 06 2017

This might be the heartiest stuffed pepper ever meal. Shrimp, chicken, sausage, and veggies combine in perfectly roasted sweet peppers -- all smothered in Alfredo sauce.

INGREDIENTS

4 - large red, yellow, and/or orange sweet peppers
1 - tablespoon olive oil*
8 - ounces fresh peeled and deveined shrimp, chopped; skinless, boneless chicken breasts, cut into bite-size pieces; and/or bulk pork sausage
1/2 - cup frozen whole kernel corn
1/2 - cup chopped onion (1 medium)
2 - cups corn bread stuffing mix
1 - cup chicken broth
1 - 4 ounce can diced green chile peppers, undrained
1 - 10 ounce container refrigerated Alfredo pasta sauce
1 - tablespoon snipped fresh cilantro


DIRECTIONS

For a charcoal or gas grill, place whole sweet peppers on the rack of a covered grill directly over medium-high heat. Grill for 13 to 15 minutes or until charred and very tender, turning occasionally. Wrap peppers in foil. Let stand about 15 minutes or until cool enough to handle.


Meanwhile, for stuffing, in a large skillet heat oil over medium heat. Add shrimp, chicken, and/or sausage; corn; and onion; cook until shrimp is opaque, chicken is no longer pink, and/or sausage is brown, stirring occasionally. Stir in stuffing mix and broth; cook just until broth is absorbed. Remove from heat. Stir in half of the green chile peppers.


Using a sharp knife, loosen edges of skins from grilled sweet peppers; gently peel off skins in strips and discard. Brush peppers with oil. Cut each pepper in half lengthwise; remove seeds. Spoon stuffing into pepper halves. Return to grill. Grill about 5 minutes more or until heated through.


For sauce, in a small saucepan combine Alfredo sauce and the remaining green chile peppers. Cook over medium heat until heated through. Spoon sauce over stuffed peppers. Sprinkle with cilantro.


FROM THE TEST KITCHEN
*TIP:
Omit oil if using sausage.
Nutrition Facts (Southwestern Stuffed Roasted Peppers)
Per serving: 383 kcal cal., 18 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 119 mg chol., 1417 mg sodium, 39 g carb., 4 g fiber, 10 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 29 2017

Citrus-orange dressing adds a delicious twist to this shrimp and vegetable salad recipe. Try it for a quick weeknight dinner under 300 calories.

INGREDIENTS

1 - pound fresh or frozen medium shrimp in shells
1/2 - teaspoon finely shredded orange peel
2 - tablespoons orange juice
1 - pound fresh asparagus, trimmed
3 - oranges
Orange juice (optional)
1 - tablespoon olive oil or salad oil
1 - tablespoon white wine vinegar
1 - clove garlic, minced
1 - teaspoon chopped fresh tarragon
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
6 - cups torn mixed salad greens
1/4 - cup sliced green onions


DIRECTIONS

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.


In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again.


Peel oranges. Working over a bowl, cut oranges into sections; reserve 1/3 cup of the juice. (If necessary, add additional orange juice to make 1/3 cup.) In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, tarragon, salt, and pepper.
In a large bowl, combine shrimp, asparagus, orange sections, greens, and green onions. Pour dressing over all; toss gently to coat.
Nutrition Facts (Asparagus and Shrimp Salad)


Per serving: 233 kcal cal., 6 g fat (1 g sat. fat, 172 mg chol., 165 mg sodium, 18 g carb., 4 g fiber, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:07 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, April 26 2017

From hearty pork chops with a creamy mushroom sauce to smoked bratwurst with napa cabbage, these delicious dinners are all ready in 30 minutes or less.

INGREDIENTS

4 - 5 ounces boneless pork chops
3 - slices day-old bread
1 - egg
1/2 - teaspoon salt
2 - tablespoons olive oil
1/4 - cup honey
2 - tablespoons spicy brown mustard
2 - tablespoons cider vinegar
2 - cooking apples, cored and sliced
6 - cups packaged baby spinach
Freshly ground black pepper


DIRECTIONS

Place each chop between waxed paper or plastic wrap. With the flat side of a meat mallet or rolling pin, pound pork to 1/2-inch thickness.
In a food processor process bread to crumbs; place in a shallow dish. In a second shallow dish lightly beat the egg with 1/4 teaspoon of the salt. Dip pork into egg and then bread crumbs to coat.

In a 12-inch skillet heat oil. Cook pork for 3 to 4 minutes per side until golden on the outside with just a trace of pink inside. Transfer chops to a platter; cover to keep warm.
Stir honey, mustard, and vinegar into skillet drippings. Add apple slices; cook about 3 minutes until crisp-tender. Toss in spinach; sprinkle with 1/4 teaspoon of the salt.


Serve chops with apples and spinach. Drizzle pan juices and sprinkle with pepper.
Nutrition Facts (Pork Chops, Apples & Greens)


Per serving: 446 kcal cal., 21 g fat (6 g sat. fat, 3 g polyunsaturated fat, 10 g monounsatured fat), 150 mg chol., 700 mg sodium, 26 g carb., 5 g fiber, 11 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:37 am   |  Permalink   |  0 Comments  |  Email
Monday, March 27 2017

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

INGREDIENTS

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


DIRECTIONS

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


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

Posted by: AT 11:40 am   |  Permalink   |  Email
Saturday, November 12 2016

Spice up Thanksgiving meals by adding new twists to classic Thanksgiving side dishes. The indispensable Thanksgiving recipes are all here -- including mashed potatoes, green bean casserole, and stuffing -- but each dish features an unexpected and delicious spin.

Ingredients

5 - tablespoons unsalted butter
1 - tablespoon vegetable oil
1 - cup panko bread crumbs
2 - tablespoons slivered almonds
12 - ounces cremini and/or shiitake mushrooms, sliced
1 - medium onion, thinly sliced (1/2 cup)
1 - teaspoon minced fresh serrano or jalapeno peppers*
4 - cloves garlic, minced
1 - teaspoon plus 1 tablespoon kosher salt
2 - tablespoons all-purpose flour
1 - teaspoon ground chipotle chile pepper
1/2 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
1 - bay leaf
1 - cup chicken stock or broth
1 - cup half-and-half or light cream
1 - pound fresh haricot verts (French string beans), rinsed, trimmed, and halved


Directions
Preheat oven to 475 degrees F. In a small saucepan melt 2 tablespoons of the butter and the oil together; stir in panko and almonds. Cook and stir over medium-low heat 4 to 6 minutes until golden brown. Place on a paper towel-lined tray.


In a heavy 10-inch skillet cook melt remaining 3 tablespoons butter over medium heat. Add mushrooms, onion, serrano, garlic, and 1 teaspoon salt. Cook for 3 to 6 minutes or until mushrooms release moisture and onions are tender, stirring occasionally. Add flour, chipotle, white pepper, nutmeg, and bay leaf; cook and stir for 2 minutes more. Add stock and cream; bring to a simmer. Simmer, uncovered, for 7 to 10 minutes or until thickened, stirring occasionally. Remove and discard bay leaf. Remove from heat.


Bring 1 gallon of water to boiling with 1 tablespoon salt. Add beans; cook for 4 to 6 minutes. Drain and submerge into a large bowl of ice water. Drain again.


Add beans to cream mixture and place in a 2-quart baking dish. Bake, uncovered, for 12 to 15 minutes or until bubbly. Remove from oven. Top with crumb mixture. Serve immediately.
From the Test Kitchen
*

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

Nutrition Facts (Spicy Green Bean Casserole)
Per serving: 157 kcal cal., 11 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 24 mg chol., 344 mg sodium, 12 g carb., 2 g fiber, 4 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, November 04 2016

Ingredients

3
teaspoons Stock Base (see below)
Flavor Boost (see below)
9
ounces Protein
1 1/2
cups Cooked Noodles (about 4 ounces dry)
1 1/2
cups Vegetables
Directions
Divide Stock Base and Flavor Boost between three microwaveable pint-size jars with lids. Layer with Protein, Noodles, and Vegetables, in that order. Place lids on jars. Store in the refrigerator 3 to 5 days.
Tote in a lunch bag with a freezer pack. Before heating, let stand at room temperature 10 minutes or run warm water over the jar for a minute or so to warm slightly. Nearly fill the jar with water (about 1 1/4 cups water) and microwave, uncovered, 2 minutes*. Let stand 5 minutes. Stir to combine.
From the Test Kitchen
*NOTE

If you don't have a microwave, place the jar in a bowl. Fill the bowl around the jar with boiling water. Fill the jar nearly full (about 1 1/4 cups water) with boiling water. Let stand 5 minutes.

STOCK BASE

Choose from 1 tablespoon beef stock base, chicken stock base, or vegetable stock base (such as Better Than Bouillon)

FLAVOR BOOST

Choose one or two: 1 1/2 teaspoons lime, lemon, or orange zest; 3/4 teaspoons chili powder; 3/4 teaspoon Cajun seasoning; 3/4 teaspoon lemon-pepper seasoning; 3/4 teaspoon Old Bay® seasoning; 1 tablespoon soy sauce; 3 tablespoons teriyaki sauce; 2 tablespoons white miso paste; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 2 cloves minced garlic; 1 tablespoon snipped fresh herbs (dill weed, cilantro, chives, sage, parsley)

PROTEIN

Choose from: 7 ounces cooked smoked sausage, cooked shredded chicken, cooked shredded beef roast, cooked peeled shrimp, cooked chopped pork, cooked meatballs (quartered), 1 cup canned beans or frozen edamame, 2 ounces smoked salmon, or 3 sliced hard-cooked eggs

NOODLES

Cook noodles 1 minute less than package directions. Drain. Immediately rinse in cold running water to stop cooking. Drain and toss noodles in vegetable oil to coat. Cut long noodles into shorter lengths. Choose from: spaghetti, angel hair pasta, shell pasta, linguini, elbow pasta, rice noodles, ramen noodles, or mini farfalle

VEGETABLES

Use 2 to 3 of the following: julienned carrots, frozen peas, frozen corn, frozen peas and carrots, sliced green onions, broccoli slaw, fresh baby spinach, sliced button or shiitake mushrooms, finely chopped zucchini, sliced snow pea pods, chopped bok choy

SUGGESTED COMBINATIONS

1) Lemon Chicken: chicken stock base, lemon zest and dill weed, chicken , linguini, spinach and mushrooms. 2) Cajun Sausage: chicken stock base, Cajun seasoning, cooked sausage, farfalle, corn, broccoli slaw, and green onions 3) Shrimp bowl: vegetable stock base, Old Bay® seasoning, shrimp, angel hair, broccoli slaw and mushrooms 4) Meatball Mac: beef stock base, chili powder, meatballs, shell pasta, peas and corn or peas and carrots 5) Dilly Eggs: chicken stock base, dill weed, hard cooked eggs, spaghetti, peas and carrots and spinach 6) Edamame-Mushroom: chicken stock base, miso paste, garlic, ginger, soy sauce, edamame, rice noodles, snow peas, shiitake mushrooms 7) Teriyakl: beef stock base, teriyaki sauce, ginger, garlic, chicken, ramen noodles, bok choy, carrots

Great way to use up leftover turkey meat and/or noodles.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 16 2016

No time for dinner delivery? Take the hassle out of weeknight cooking with our quick and easy pasta meals. They are ready in just 15-40 minutes, and we have got a slew of dinners to choose from, including Thai inspired chicken pasta, seafood bucatini, and pesto pasta. Try one of our delicious pasta recipes the next time you're in a pinch for a quick dinner delivery.

Ingredients

1 - 9 ounce package refrigerated linguine
12 - ounces medium fresh shrimp, peeled and deveined
1 - medium onion, cut into thin wedges
3 - cloves garlic, minced
1/4 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - 14 1/2 ounce can diced tomatoes, undrained
1 - 8-oz. can tomato sauce
1/2 - cup torn fresh basil
2 - cups fresh baby spinach
1/2 - cup finely shredded Parmesan cheese
(2 ounces)

Directions
In a large saucepan cook linguine according to package directions. Drain pasta and return to pan; set aside. Rinse shrimp; pat dry with paper towels.


Meanwhile, in a large skillet cook onion, garlic, and crushed red pepper in hot oil until tender. Stir in tomatoes and tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add shrimp to skillet; cover and simmer for 3 minutes or until shrimp are opaque. Add shrimp mixture to pasta. Stir in basil and spinach. Top each serving with Parmesan cheese.
Nutrition Facts (Shrimp Pasta Diavolo)


Per serving: 412 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 204 mg chol., 528 mg sodium, 44 g carb., 4 g fiber, 5 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 06 2016

For a tropical take on slow cooker chicken meal, try our luscious, fruit-infused chicken tinga. A spicy medley of cinnamon, ginger, and chipotle pepper perks up the chicken, while mango nectar and fresh pineapple ensure a juicy sweetness.

Ingredients

1 - sweet onion, cut into wedges
1 - mango, halved, seeded, peeled, and diced
2 - pounds chicken thighs, skin removed
1 1/2 - teaspoons ground chipotle chile pepper
3 - cloves garlic, minced
1 - teaspoon salt
1/2 - teaspoon ground cumin
1/2 - teaspoon ground ginger
1/4 - teaspoon ground cinnamon
1 - 14 1/2 ounce can fire-roasted diced tomatoes, undrained
1 - 14 1/2 ounce can reduced-sodium chicken broth
1 - cup mango nectar


Hot cooked rice
Fresh pineapple wedges (optional)
Lime wedges (optional)
Sliced green onions (optional)
Mexican crema (optional)


Directions
In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.


Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.
From the Test Kitchen


Other serving suggestions: For Mango-Chicken Tinga, add it to huevos rancheros. Use it as a filling for burritos, enchiladas, empanadas, or tortas. Serve the tinga on warmed corn or small flour tortillas for tacos. Serve it on crisp corn tortillas for tostadas.

Nutrition Facts (Mango Chicken Tinga)
Per serving: 296 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 86 mg chol., 789 mg sodium, 42 g carb., 3 g fiber, 16 g sugar, 22 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 31 2016

Sweet meets salty in these crave-worthy bites. This easy appetizer trio features juicy watermelon, goat cheese, and prosciutto meal.

Ingredients

8 - cups seedless watermelon chunks (3 pounds)
5 - ounces thinly sliced prosciutto, cut into 1-inch strips
4 - ounces goat cheese (chevre), sliced
2 - tablespoons olive oil
1 - tablespoon lime juice or lemon juice
Freshly ground black pepper (optional)
Lime or lemon wedges (optional)


Directions
Arrange watermelon chunks on a large serving platter. Top with prosciutto and cheese. In a small bowl, combine oil and lime juice; drizzle oil mixture over watermelon, prosciutto, and cheese. If desired, sprinkle with pepper and serve with lime wedges.
Thread each watermelon chunk onto a cocktail pick or toothpick; add a slice of cheese. Fold each prosciutto strip accordian-style; add to pick. Arrange picks on a large serving platter. In a small bowl combine oil and lime juice; drizzle over watermelon, cheese, and prosciutto. If desired, sprinkle with pepper and serve with lime wedges.
From the Test Kitchen
TO MAKE AHEAD:

Assemble as directed, except do not drizzle with oil mixture. Cover and chill for up to 6 hours. Before serving, drizzle with oil mixture and sprinkle with pepper, if desired.

Nutrition Facts (Watermelon-Prosciutto Bites)
Per serving: 176 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 7 mg chol., 377 mg sodium, 13 g carb., 1 g fiber, 11 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

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

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

Ingredients

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


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

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 11 2016

Sip on. Frozen chunks of watermelon keep this cocktail cool without watering it down. Plus, they look pretty. 

Ingredients (16 servings)
Watermelon cubes
Kosher salt (to line glass rims, if desired)
8 lime wedges
3 cups Triple Sec or other orange liqueur
2 – 3 cups tequila
1 1/2 cups freshly squeezed lime juice
1 cup superfine sugar or powdered sugar
5 cups seedless watermelon, chopped
Directions

1.Freeze cubes of watermelon on a waxed paper-lined tray for 1 to 2 hours or until firm.

2. If you’d like to salt the rims of your glasses (I skipped this), place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt to coat; set aside.

3. In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved.

4. Pour 1/4 cup of tequila mixture into blender or food processor with chopped watermelon (working in batches if necessary). Cover and blend or process until smooth. You could strain it, but I don’t bother. Combine watermelon juice with remaining tequila mixture. Stir. Chill until ready to serve.

5. Place frozen watermelon cubes in glasses. Pour blended watermelon tequila mixture over watermelon cubes.

Posted by: AT 02:16 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
Wednesday, June 22 2016

Ingredients
For pancakes:
1 large egg
85 gr (1/3 cup) sour cream
200 ml (1/2 cup + 1/3 cup) milk
170 gr (1 1/4 cup) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 sun dried tomatoes, finely chopped
about 3 tablespoons fresh chopped parsley
oil for greasing the pan
The rest:
1-2 tablespoons sunflower oil
2 large eggs (or 4 if serving 4 people)
50 gr (about 2 oz) baby spinach
1/2 small lemon
freshly ground pepper and sea salt to taste
Directions
First make the pancakes: 
In a large bowl beat the egg until fluffy. Add sour cream and milk and stir until incorporated.
Slowly add the flour, baking soda and salt; gently whisk in. Do not overmix, lumps of flour are okay.
Lastly fold in the chopped parsley and sun dried tomatoes.
Warm a pan or skillet over high heat. When hot, lower the temperature to medium-high, brush the pan with sunflower oil (or melted butter) and ladle in approximately 60 ml (1/4 cup) of batter.
Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so.
Continue with the rest of the batter. Transfer the pancakes on a plate.
Make the eggs: 
Reheat the pan or skillet over high heat and grease it with oil. When it's really hot, crack in the egg close to the bottom of the pan.
Let the egg cook until the edges are crispy and the egg white is cooked.
Do the same with the other egg(s) and serve right away.
Notes
If using jarred sun-dried tomatoes, which are usually preserved in olive or sunflower oil, drain them first and tap with a paper towel before chopping. 

On making a good FRIED EGG:

The secret to a perfect crispy fried egg is a very hot greased pan. Don't drop in an egg until you are sure it's hot enough. You can feel the heat if you move your hand over the pan. Then crack in the egg, with your face away from the pan. When the egg hits the pan, it'll make a funny noise, the egg white bubbles will burst and splatter over the pan and the edges will immediately start to turn into a perfect crust. Let the egg cook until the whites go from translucent to completely white and aren't runny anymore. You can brush the uncooked whites over the cooked parts with your spatula to ensure the whole egg white is cooked through and through.
Also, you can speed things up a little by covering the pan with a lid or some aluminum foil, but I never do this for long, as I don't want to risk overcooking the egg yolk. A minute or two is all you need for a good fried egg. I usually fry each egg on its own, but have cooked three at once before. The egg whites usually merge as they cook and I split the eggs with a spatula before serving. 

If you want to spice things up, add a dash of Tabasco or other hot sauce to your egg.

Posted by: AT 02:16 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
Monday, May 30 2016

Ingredients

1/4  - cup bottled Italian salad dressing
2 - tablespoons balsamic vinegar
1 - tablespoon honey
1/8 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - pound chicken breast tenderloins
10 - ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 - cup purchased shredded carrot
1 - small tomato, seeded and chopped


Directions
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:46 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
Tuesday, April 19 2016

Ingredients

1 pound fresh or frozen skinless cod, haddock, or salmon fillets, about 1 inch thick
3 limes
5 oranges
1/4 cup olive oil
1 teaspoon sugar
Salt
Ground black pepper
4 cups arugula, fresh baby spinach, and/or watercress, trimmed
Orange pieces (optional)
Directions
Thaw fish if frozen. Rinse fish and pat dry with paper towels; set aside. Finely shred 1 teaspoon peel from one of the limes; squeeze juice from lime. Squeeze juice from two of the oranges. In a small bowl combine lime juice and orange juice. Remove 1/4 cup of the juices to use in dressing.
Pour the remaining juices into a large nonstick skillet; add shredded lime peel and 1/2 cup water. Bring to boiling. Add fish; reduce heat to medium. Simmer, covered, for 8 to 12 minutes or until fish flakes easily when tested with a fork.
Meanwhile, for dressing, in a small bowl whisk together the reserved 1/4 cup juices, the oil, and sugar. Season to taste with salt and pepper.
Thinly slice the remaining two limes and the remaining three oranges. Stack the citrus slices on dinner plates. Divide fish and arugula among citrus stacks. Whisk dressing; drizzle over salads. If desired, garnish with additional orange pieces.
Nutrition Facts (Citrus Salad with Poached Cod)
Per serving: 314 kcal cal., 15 g fat (2 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 49 mg chol., 141 mg sodium, 26 g carb., 6 g fiber, 18 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:47 am   |  Permalink   |  0 Comments  |  Email
Monday, April 11 2016

Ingredients

2 poblano peppers, halved lengthwise*
1 25 ounce package frozen fully cooked crispy chicken strips
8 ounces dried large elbow macaroni
1/2 8 ounce package cream cheese, softened
1 7 ounce can salsa taquera** or 3/4 cup salsa
1 avocado, halved, seeded, peeled, and chopped


Directions
Preheat oven to 450 degrees F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers.
Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces.
In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.
From the Test Kitchen
*HANDLING HOT PEPPERS:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid 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.

**

Salsa taquera is a traditional Mexican salsa; it is available in cans and jars from several different companies.

Nutrition Facts (Southwestern Chicken and Macaroni Salad)
Per serving: 312 kcal cal., 14 g fat (4 g sat. fat, 3 g polyunsaturated fat, 5 g monounsatured fat), 37 mg chol., 600 mg sodium, 30 g carb., 3 g fiber, 2 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:39 pm   |  Permalink   |  0 Comments  |  Email
Thursday, March 03 2016

Growing up, one of the home meals I always looked forward to was my mom’s pork roast with applesauce. It’s one of the dishes from my childhood that I make my own iterations of from time to time. Even when it doesn’t turn out exactly like I remember it, the combination of savory pork and sweet, spiced apples takes me back in the best way. That pairing is so ingrained in my mind that it didn’t occur to me until recently to try a fruit other than apples.

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

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

Posted by: AT 01:45 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 03 2016

ingredients
2    tablespoons   extra-virgin olive oil
2    large  onions, sliced (2 cups)
5    cloves  garlic, minced
2    teaspoons   dried basil, crushed
1/4   teaspoon   crushed red pepper
1    large  green sweet pepper, cut in bite-size strips (1-1/4 cups)
3    15 - 16 ounce can  garbanzo beans (chickpeas), rinsed and drained
1    14 1/2ounce can  reduced-sodium chicken broth
1/3   cup   pitted halved Kalamata olives
1    pint   grape tomatoes, halved
1/2   cup   crumbled feta cheese
2    teaspoons   finely shredded lemon peel
    Crumbled feta cheese (optional)
directions
In a Dutch oven, heat the oil over medium-high heat. Cook the onions, garlic, basil, and crushed red pepper in hot oil for 4 to 5 minutes, stirring frequently until softened. Add the sweet pepper and cook and stir for 2 minutes. Add garbanzo beans and cook 2 minutes more, stirring occasionally. Add the broth and olives. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 5 minutes, stirring occasionally.
Stir in the grape tomatoes. Cook and stir for 2 minutes, just until wilted and heated through. Remove chili from heat. Stir in 1/2 cup feta cheese and lemon peel until cheese is melted. Top each serving with additional cheese.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 385, Fat, total (g) 11, chol. (mg) 11, sat. fat (g) 3, carb. (g) 59, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 12, sugar (g) 15, pro. (g) 15, vit. A (IU) 729, vit. C (mg) 43, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 173, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 812, Potassium (mg) 725, calcium (mg) 172, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:11 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 11 2015

Combine the ingredients in your slow cooker before you head out the door to run errands. Ready made dinner when you return.

ingredients
2    pounds   skinless, boneless chicken breast halves, cut into 1-inch pieces
1    tablespoon   chili powder
1    teaspoon   fajita seasoning
1/2   teaspoon   ground cumin
2      cloves garlic, minced
    Nonstick cooking spray
2    14 1/2ounce can  no-salt-added diced tomatoes
1    16 ounce package  frozen pepper (yellow, green, and red) and onion stir-fry vegetables
1    15 ounce can  cannellini beans (white kidney beans), rinsed and drained
3    tablespoons   light dairy sour cream (optional)
3    tablespoons   shredded reduced-fat cheddar cheese (optional)
3    tablespoons   purchased guacamole (optional)
directions
In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.
Place chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 261, Fat, total (g) 2, chol. (mg) 88, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 7, sugar (g) 7, pro. (g) 41, vit. A (IU) 1360.53, vit. C (mg) 38.38, Thiamin (mg) 0.12, Riboflavin (mg) 0.17, Niacin (mg) 13.42, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 294, Potassium (mg) 447, calcium (mg) 60.58, iron (mg) 2.7, Vegetables () 1.5, Starch () 1, Lean Meat () 4, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email
Monday, September 14 2015

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

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

NUTRITION INFORMATION

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

Posted by: AT 02:18 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
Thursday, August 27 2015

Add a little depth of flavor to a jarred beef gravy with a splash of dry red wine in this slow cooker meal.

ingredients
2    pounds   boneless beef round steak, cut 3/4 inch thick
1    tablespoon   cooking oil
2      medium onions, sliced
3    cups   sliced fresh mushrooms
1    12 ounce jar  beef gravy
1    1.1ounce package  dry mushroom gravy mix
    Mashed potatoes (optional)
directions
Trim fat from steak. Cut steak into 8 serving-size pieces. Brown meat, half at a time, in hot oil in a large skillet. Drain off fat. Place onions in a 3-1/2 or 4-quart slow cooker. Place steak pieces and mushrooms on onions. Combine beef gravy and mushroom gravy mix; pour over gravy mixture over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over mashed potatoes, if desired. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 194, Fat, total (g) 7, chol. (mg) 57, sat. fat (g) 2, carb. (g) 7, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 24, vit. A (IU) 0, vit. C (mg) 1.18, Thiamin (mg) 0.13, Riboflavin (mg) 0.36, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 2.2, sodium (mg) 479, Potassium (mg) 539, calcium (mg) 10.1, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:45 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 16 2015

Canned clams and hot cherry peppers tossed with pasta and asparagus make a flavor-packed 20-minute dinner.

ingredients
1    pound   rigatoni
1    bunch  asparagus, ends snapped off and cut into 1-inch pieces
1/4   cup   olive oil
6      cloves garlic, finely chopped
3    cans  (6-1/2 ounces each) clams, drained and 1/2 cup clam juice reserved
2    tablespoons   lemon juice
4      jarred hot cherry peppers, seeded and thinly sliced
1/4   teaspoon   salt
2    tablespoons   unsalted butter
1    cup   Italian parsley, chopped
directions
Bring a large pot of lightly salted water to boil over high heat. Cook pasta following package directions. Add asparagus during last 4 minutes of cooking. Drain.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes, until just starting to color, stirring so that garlic does not burn.
Add clam juice and cook 1 minute. Stir in drained clams, lemon juice, cherry peppers and salt. Cook 1 minute or until heated through. Stir in butter and parsley.
Toss the pasta and asparagus with the sauce. Drizzle with additional olive oil if desired. Serve immediately.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 421, Fat, total (g) 15, chol. (mg) 13, sat. fat (g) 4, carb. (g) 61, fiber (g) 5, pro. (g) 12, sodium (mg) 403, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 09 2015

ingredients
    Nonstick cooking spray
3      garlic cloves
3      medium tomatoes, stemmed
2      ears corn, husked
1/2     medium white onion, halved
1      jalapeno, stemmed
1/2   cup   chopped cilantro
2    tablespoons   fresh lime juice
3/4   teaspoon   kosher salt
1/4   cup   low-fat plain yogurt
4    teaspoons   water
4      cod fillets (about 1 1/4 pounds)
1/4   teaspoon   black pepper
8      corn tortillas, warmed
1      avocado, diced
directions
Lightly coat a grill with cooking spray, then heat to medium high. Loosely wrap garlic in aluminum foil and place on grill with tomatoes, corn, onion and jalapeno. Cook, turning occasionally, until vegetables are slightly charred, about 5 minutes.
Pulse garlic, tomatoes, onion and jalapeno in a food processor until chunky. Transfer to a medium bowl and let cool. Cut corn kernels from cobs and stir into vegetable mixture with cilantro, lime juice and 1/2 teaspoon salt. Cover and chill.
Combine yogurt and water. Season cod with pepper and remaining salt and lightly coat both sides with cooking spray. Grill until cooked through and flaky, about 3 minutes a side. Divide fish among tortillas and serve with half the salsa (refrigerate remainder for up to 5 days), yogurt sauce and avocado.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 321, Fat, total (g) 8, sat. fat (g) 1.4, carb. (g) 33, fiber (g) 7, pro. (g) 31, sodium (mg) 487, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:54 am   |  Permalink   |  0 Comments  |  Email
Monday, April 27 2015

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

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

Posted by: AT 03:11 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 23 2015

ingredients
1/2   34 1/2ounce package  frozen cinnamon sweet roll dough or frozen orange sweet roll dough (6 rolls)
1/3   cup   chopped pecans
1/4   cup   butter or margarine, melted
1/2   cup   sugar
1/4   cup   caramel-flavored ice cream topping
1    tablespoon   maple-flavored syrup
   
directions
Place frozen rolls about 2 inches apart on a large greased or parchment-lined baking sheet. (Discard frosting packets or reserve for another use.) Cover rolls with plastic wrap. Refrigerate overnight to let dough thaw and begin to rise.
Preheat oven to 350F. Generously grease twelve 2-1/2-inch muffin cups. Divide pecans evenly among muffin cups; set aside.
Cut each roll into four pieces. Dip each roll piece in melted butter, then roll in sugar. Place two dough pieces into each prepared muffin cup. Drizzle rolls with any remaining melted butter; sprinkle with remaining sugar. In a small bowl stir together ice cream topping and syrup; drizzle over rolls.
Bake in the preheated oven about 20 minutes or until rolls are golden brown. Cool in muffin cups on a wire rack for 1 minute. Invert onto a larger platter. Cool slightly. Serve warm. Makes 12 rolls.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 252, Fat, total (g) 12, chol. (mg) 11, sat. fat (g) 4, carb. (g) 36, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 8, pro. (g) 2, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.21, Riboflavin (mg) 0.1, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 373, Potassium (mg) 37, calcium (mg) 20.19, iron (mg) 1.08, Starch () 2, Other Carb () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:31 am   |  Permalink   |  0 Comments  |  Email
Saturday, April 11 2015

ingredients
2    tablespoons   olive oil
2      green bell peppers, seeded and diced
1      medium onion, chopped
3      cloves garlic, chopped
1    teaspoon   Italian seasoning
1/4   teaspoon   black pepper
1    28 ounce can  fire-roasted crushed tomatoes
5      jarred pepperoncini, trimmed and sliced
1/2   cup   dry red wine
1    20 ounce package  plus 1 pkg (9 oz) refrigerated cheese tortellini
2    tablespoons   grated Parmesan
directions
Heat oil in a large sauce pot over medium heat. Add green peppers and onion and cook 5 minutes. Add garlic, Italian seasoning and black pepper. Cook 1 minute.
Stir in crushed tomatoes, pepperoncini and red wine. Simmer 15 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add tortellini and cook 7 minutes or as per package directions. Drain and transfer to a platter. Top with sauce and grated Parmesan.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 552, Fat, total (g) 16, chol. (mg) 77, sat. fat (g) 6, carb. (g) 76, fiber (g) 6, pro. (g) 25, sodium (mg) 1040, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:08 am   |  Permalink   |  0 Comments  |  Email
Saturday, March 28 2015

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

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

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 26 2015

ingredients
1    3 - 4 pound   small bone-in ham
1    10 ounce jar  plum jam (1 cup)
1/4   cup   pomegranate juice
1/8   teaspoon   ground cloves (optional)
1    tablespoon   Dijon-style mustard
6      medium leeks
    Salt and pepper
1/2   cup   finely shredded Parmesan cheese
1/2   cup   soft bread crumbs
2    tablespoons   butter, melted
    Fresh sage leaves (optional)
directions
Preheat oven to 350 degree F. Place ham on a rack in a foil-lined roasting pan. Roast, uncovered, for 45 minutes.
For sauce, in small saucepan stir together jam, pomegranate juice, and ground cloves. Heat over low until melted and combined. Spoon half of the sauce over ham. Tent with foil. Roast for 1 to 1-1/2 hours more or until internal temperature of ham is 140 degrees F. Remove and let stand, covered, for 10 minutes. Stir mustard into remaining sauce and heat through.
For leeks, trim root ends and tough green tops. Halve leeks lengthwise. Remove and discard tough outer layers. Rinse well. Arrange leek halves in a 2-quart rectangular baking dish. Add 2 tablespoons water. Sprinkle leeks lightly with salt and pepper and 1/4 cup of the cheese. Cover with foil. Bake in the oven with ham for 35 minutes. Uncover; sprinkle with bread crumbs and remaining cheese. Drizzle with melted butter. Bake, uncovered, for 15 minutes more or until leeks are tender (yield easily when pierced with a fork) and topping is brown.
To serve, lightly spoon some of the remaining sauce over the ham. Slice ham and serve with remaining sauce and leeks. Garnish with sage leaves. Makes 12 servings.
Tip
*
Leeks are tender when they yield easily when pierced with a fork.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 310, Fat, total (g) 13, chol. (mg) 69, sat. fat (g) 5, carb. (g) 25, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 14, pro. (g) 24, vit. A (IU) 826.03, vit. C (mg) 7.09, Thiamin (mg) 0.49, Riboflavin (mg) 0.28, Niacin (mg) 6.71, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 1001, Potassium (mg) 458, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, March 23 2015

ingredients
1    large  onion, sliced
1    2 pound   boneless lamb leg roast
1/2   teaspoon   lemon-pepper seasoning
1/2   teaspoon   dry mustard
1/2   cup   chicken broth
1/4   teaspoon   lemon zest
1    tablespoon   lemon juice
1    teaspoon   snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2    cloves  garlic, minced
4    large  whole wheat pita bread rounds, halved crosswise
8      lettuce leaves
    Yogurt Sauce (recipe below)
1    small  tomato, seeded and chopped
Yogurt Sauce
1/2   cup   plain low-fat yogurt
1/4   cup   chopped and seeded cucumber
1/2   teaspoon   lemon-pepper seasoning

directions
Place onion in a 3 1/2- or 4-quart slow cooker. Trim fat from roast. In a small bowl combine lemon-pepper seasoning and dry mustard. Sprinkle mixture evenly over the roast; rub in lightly with your fingers. Place roast in cooker. In a small bowl combine broth, lemon zest, lemon juice, rosemary and garlic. Pour over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove meat from cooker. Using two forks, shred meat; discard fat. Place meat in a medium bowl. Using a slotted spoon, remove onion from cooker and stir into meat mixture. Discard cooking liquid in cooker.
To serve, open pita bread halves to form pockets. Place a lettuce leaf in each pita half. Spoon meat into pita halves. Top meat with Yogurt Sauce and chopped tomato.
Yogurt Sauce
In a small bowl stir together yogurt, cucumber and lemon-pepper seasoning. Makes about 1/2 cup.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 293, Fat, total (g) 7, chol. (mg) 76, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 3, pro. (g) 29, vit. A (IU) 1846.43, vit. C (mg) 8.86, Thiamin (mg) 0.34, Riboflavin (mg) 0.4, Niacin (mg) 8.69, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 3.29, sodium (mg) 515, Potassium (mg) 554, calcium (mg) 60.58, iron (mg) 3.78, Vegetables () 1, Starch () 1.5, Lean Meat () 3.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 11 2015

ingredients
1      bone-in turkey breast (5 to 51/2 lbs), thawed if frozen
1      medium onion, sliced
1    cup   chicken broth
2    teaspoons   dried Italian seasoning
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
directions
Place turkey breast on a cutting board and pat dry with paper towels. Spread onion slices on bottom of slow cooker and pour in chicken broth. Rub Italian seasoning, salt and pepper on and under skin of turkey breast.
Place turkey breast in slow cooker on top of onion and broth. Cover and slow cook on LOW for 5 hours or until an instant-read thermometer inserted in breast registers 165 degrees .
Remove turkey to a clean cutting board. Cover and let rest 10 minutes. Remove and discard skin; slice breast meat from bones. Cut meat crosswise into slices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 334, Fat, total (g) 2, chol. (mg) 196, sat. fat (g) 1, carb. (g) 3, fiber (g) 1, pro. (g) 71, sodium (mg) 473, Percent Daily Values are based on a 2,000 calorie diet

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

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

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

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 28 2015

ingredients
1    5 ounce can  evaporated milk
1/2   cup   fine dry bread crumbs
1      small onion, chopped (1/3 cup)
1    teaspoon   salt
1    teaspoon   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
1    pound   lean ground beef
4    ounces   dried spaghetti
1    tablespoon   butter
1      egg, lightly beaten
1/4   cup   grated Parmesan cheese
1    8 ounce can  pizza sauce
1    cup   shredded mozzarella cheese (4 ounces)
directions
Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees F). Carefully tilt dish and drain off fat.
Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
Spread half of the pizza sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining pizza sauce and the remaining 1/2 cup mozzarella cheese.
Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent overbrowning.) Let stand for 15 minutes before serving. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 393, Fat, total (g) 19, chol. (mg) 109, sat. fat (g) 9, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 29, vit. A (IU) 340.13, vit. C (mg) 2.95, Thiamin (mg) 0.22, Riboflavin (mg) 0.36, Niacin (mg) 5.53, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 1.95, sodium (mg) 899, Potassium (mg) 389, calcium (mg) 272.61, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, January 25 2015

ingredients
2      plum tomatoes, cored
8    ounces   boneless, skinless chicken breast, trimmed of fat
1/4   teaspoon   salt
1/8   teaspoon   freshly ground pepper
2    teaspoons   canola oil, divided
1/2   cup   finely chopped white onion
1      clove garlic, minced
1      small jalapeno pepper, seeded and minced
2    teaspoons   lime juice, plus lime wedges for garnish
2    teaspoons   chopped fresh cilantro
2      scallions, chopped
6      small corn tortillas, heated (see Tip)
directions
Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
Tip:
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 297, Fat, total (g) 9, chol. (mg) 63, sat. fat (g) 1, carb. (g) 27, Monosaturated fat (g) 4, fiber (g) 2, pro. (g) 27, vit. A (IU) 971.8, vit. C (mg) 17.71, sodium (mg) 415, Potassium (mg) 463, Starch () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, January 24 2015

ingredients
1    tablespoon   whipped or regular butter, slightly softened
3    teaspoons   extra-virgin olive oil, divided
1    tablespoon   minced fresh chives, or shallot
1    tablespoon   capers, rinsed and chopped
3    teaspoons   minced fresh marjoram, or oregano, divided
1    teaspoon   freshly grated lemon zest, divided
1    teaspoon   lemon juice
3/4   teaspoon   kosher salt, divided
1/2   teaspoon   freshly ground pepper, divided
1    tablespoon   minced fresh rosemary
2      cloves garlic, (1 minced, 1 peeled and halved)
1    pound   filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4    slices  whole-grain bread
4    cups   watercress, trimmed and chopped
directions
Preheat grill to high.
Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
Tip:
MAKE AHEAD TIP: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 303, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 5, carb. (g) 15, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 29, vit. C (mg) 16.53, sodium (mg) 438, Potassium (mg) 462, iron (mg) 3.06, Starch () 1, Lean Meat () 3.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, January 23 2015

ingredients
2      ears fresh corn on the cob
8    ounces   lean ground beef
7    ounces   uncooked chorizo sausage
1    15 ounce can  pinto beans, rinsed and drained
1    tablespoon   extra-virgin olive oil
1      small yellow onion, chopped
1      large yellow sweet pepper, chopped
2      cloves garlic, minced
3/4   cup   bottled chunky green salsa
1    tablespoon   chili powder
2    teaspoons   ground cumin
1/4   teaspoon   cayenne pepper
4    8 - 9 inches   flour tortillas
1 1/2   cups   shredded cheddar or Monterey Jack cheese
    Sour Cream (optional)
    Chopped tomatoes and cilantro (optional)
directions
Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.
In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.
In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.
Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 514, Fat, total (g) 29, chol. (mg) 82, sat. fat (g) 12, carb. (g) 33, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 3, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 0.83, Thiamin (mg) 0.43, Riboflavin (mg) 0.4, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 890, Potassium (mg) 726, calcium (mg) 292.81, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, January 22 2015

ingredients
2      eggs, lightly beaten
1/3   cup   milk
1/3   cup   ketchup
1    teaspoon   mustard
2    pounds   lean ground beef
2/3   cup   oatmeal (regular or instant)
1/2   cup   finely chopped onion
1    teaspoon   salt
1/2   teaspoon   black pepper
1/2   cup   barbecue sauce
directions
Preheat oven to 350 degrees F. In a large bowl, combine eggs, milk, the 1/3 cup ketchup, and the 1 teaspoon mustard. Stir in ground beef, oatmeal, onion, salt, and pepper; mix well. Gently press mixture in an ungreased 9x5x3-inch loaf pan or shape into a loaf on a rimmed baking sheet. Bake for 30 minutes. Drain off fat.
After 30 minutes of baking, spoon the barbecue sauce evenly over the meatloaf. Bake for 30 to 45 minutes more or until a thermometer registers 160 degrees F. Let the meat loaf stand for 15 minutes. Drain off fat. Carefully slice meatloaf and use a spatula to transfer to a serving platter.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 292, Fat, total (g) 13, chol. (mg) 121, sat. fat (g) 5, carb. (g) 15, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 8, pro. (g) 26, vit. A (IU) 174.25, vit. C (mg) 1.28, Thiamin (mg) 0.1, Riboflavin (mg) 0.29, Niacin (mg) 6.11, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 18.89, Cobalamin (Vit. B12) (µg) 2.67, sodium (mg) 640, Potassium (mg) 506, calcium (mg) 47, iron (mg) 3.25, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, January 18 2015

ingredients
1    14 ounce can  whole-berry cranberry sauce
1 1/2   teaspoons   grated orange zest
1/4   cup   orange juice
1/3   cup   shallots
1    tablespoon   cider vinegar
1      inch section of fresh ginger, peeled and grated
1    teaspoon   Dijon mustard
2    pounds   bonelesss pork loin roast, trimmed and patted dry
    Salt and pepper to taste
2      tart apples, peeled, cored, and cut into 1-inch pieces
1      cornstarch dissolved in 3 tablespoons hot water
directions
Stir together the first seven ingredients in the slow cooker.
Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast.
Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking.
Place the pork on a carving board, tent it with foil, and let it stand for 10 minutes before slicing. While the pork rests, stir the cornstarch mixture into the sauce and cook until thickened, about 10 minutes.
Serve the pork slices with a spoonful of sauce and apples on top. Offer the remaining sauce on the side.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 14 2015

ingredients
2    teaspoons   plus 1 tablespoon canola oil, divided
1    pound   flank steak, trimmed
4      large portobello mushrooms, stemmed, halved and thinly sliced
1      large onion, sliced
3/4   teaspoon   dried thyme
1/2   teaspoon   salt
1/2   teaspoon   freshly ground pepper
3    tablespoons   all-purpose flour
1    14 ounce can  reduced-sodium beef broth
2    tablespoons   cognac, or brandy
1    tablespoon   red-wine vinegar
1/2   cup   reduced-fat sour cream
4    tablespoons   chopped fresh chives, or parsley
directions
Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 404, Fat, total (g) 19, chol. (mg) 74, sat. fat (g) 7, carb. (g) 14, Monosaturated fat (g) 8, fiber (g) 2, pro. (g) 37, sodium (mg) 426, Potassium (mg) 969, iron (mg) 3.06, Vegetables () 1, Starch () 0.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, January 09 2015

ingredients
1 1/4   pounds   skinless, boneless chicken thighs
1      red sweet pepper, chopped
1      yellow sweet pepper, chopped
1      small onion, sliced
1      fresh jalapeno chile pepper, seeded and finely chopped
2      cloves garlic, minced
1    cup   low-sodium chicken broth
1/2   cup   golden raisins
1/2   cup   shredded coconut
3    tablespoons   curry powder
1    teaspoon   salt
1/4   teaspoon   ground cinnamon
1/4   teaspoon   cayenne pepper (optional)
1/2   cup   unsweetened coconut milk
1    tablespoon   cornstarch
    Hot cooked rice
3/4   cup   lightly salted cashews, coarsely chopped
directions
In 3-1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne. Cover; cook on low-heat setting for 8-1/2 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. In small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with nuts. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 489, Fat, total (g) 23, chol. (mg) 118, sat. fat (g) 8, carb. (g) 39, Monosaturated fat (g) 9, Polyunsaturated fat (g) 4, fiber (g) 6, sugar (g) 18, pro. (g) 35, vit. A (IU) 1166.17, vit. C (mg) 126.36, sodium (mg) 868, calcium (mg) 80.77, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 28 2014

ingredients
Filling
3    teaspoons   canola oil, divided
1    cup   frozen pearl onions, thawed
1    cup   peeled baby carrots
10    ounces   cremini mushrooms, halved
2 1/2   cups   reduced-sodium chicken broth, divided
1/4   cup   cornstarch
2 1/2   cups   diced cooked chicken, or turkey
1    cup   frozen peas, thawed
1/4   cup   reduced-fat sour cream
1/4   teaspoon   salt
    Freshly ground pepper, to taste
Biscuit topping
3/4   cup   whole-wheat pastry flour, (see Ingredient Note)
3/4   cup   all-purpose flour
2    teaspoons   sugar
1 1/4   teaspoons   baking powder
1/2   teaspoon   baking soda
1/2   teaspoon   salt
1    teaspoon   dried thyme
1 1/2   tablespoons   cold butter, cut into small pieces
1    cup   nonfat buttermilk, (see Tip)
1    tablespoon   canola oil
directions
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Tips:
Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 403, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 4, carb. (g) 46, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 29, vit. A (IU) 3401.32, sodium (mg) 667, Potassium (mg) 427, Vegetables () 1, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, December 27 2014

ingredients
    Nonstick cooking spray
2 1/2   pounds   butternut squash, peeled, seeded, and cut into chunks
5    tablespoons   butter, softened
1/4   cup   grated Parmesan cheese
1    teaspoon   salt
1/2   teaspoon   ground black pepper
1    pound   sweet Italian sausage or lean ground beef (85%)
1    tablespoon   olive oil
1      medium onion, chopped
1    8 ounce   package sliced fresh mushrooms
3    cloves  garlic, minced
1    cup   reduced-sodium beef broth
1/2   28 ounce can  crushed tomatoes (about 1 1/2 cups)
1    tablespoon   snipped fresh or 1 teaspoon dried rosemary
1    teaspoon   Worcestershire sauce
1    cup   frozen peas and carrots
    Shaved Parmesan cheese (optional)
    Sliced green onion (optional)
directions
Preheat the oven to 425 degrees F. Lightly coat six 10 to 12-ounce individual casseroles with nonstick cooking spray.
In a 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 15 to 17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
In a large skillet cook sausage over medium-high heat, breaking up with the back of a wooden spoon until no longer pink. Transfer meat to a colander; drain well. Wipe out skillet with a paper towel.
In the skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until tender, about 4 to 5 minutes. Add garlic; cook 2 minutes more. Stir in broth, crushed tomatoes, rosemary, and Worcestershire sauce. Bring to boiling; reduce heat to medium and simmer until thickened, about 5 minutes. Stir in meat, peas and carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Divide mixture among prepared dishes. Spread top with butternut squash. Place on a large baking sheet.
Bake, uncovered, for 15 to 20 minutes or until top is lightly browned. If desired, top with shaved Parmesan and sliced green onion. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 372, Fat, total (g) 20, chol. (mg) 51, sat. fat (g) 10, carb. (g) 35, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 19, vit. A (IU) 22157.14, vit. C (mg) 50.78, Thiamin (mg) 0.46, Riboflavin (mg) 0.38, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.66, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.92, sodium (mg) 1146, Potassium (mg) 1223, calcium (mg) 191.84, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:36 pm   |  Permalink   |  0 Comments  |  Email
Saturday, December 13 2014

ingredients
1    pound   peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1    cup   frozen corn, thawed
2    4 ounce cans  chopped green chiles, (not drained)
2    cups   canned green enchilada sauce, or green salsa, divided
12      corn tortillas
1    15 ounce can  nonfat refried beans
1    cup   reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2   cup   chopped fresh cilantro
1      lime, cut into wedges
directions
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Tips:
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America - it's more likely to be sustainably caught.
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 281, Fat, total (g) 6, chol. (mg) 121, sat. fat (g) 2, carb. (g) 37, fiber (g) 6, pro. (g) 23, vit. C (mg) 11.81, sodium (mg) 709, Potassium (mg) 241, iron (mg) 3.6, Vegetables () 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Monday, December 01 2014
ingredients
 
  • 1 1/4   pounds   ground turkey
  • 1    package  (10 ounces) frozen chopped spinach, excess liquid squeezed out
  • 1/4   cup   pine nuts
  • 1    teaspoon   dried Italian seasoning
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 1    jar  (36 ounces) chunky pasta sauce
  • 14      manicotti shells (such as Ronzoni)
  • 1    can  (14.5 ounces) chicken broth
  • 1    cup   shredded reduced-fat mozzarella cheese
  •     Grated Parmesan cheese, to garnish, optional
 
directions
In a large bowl, mix together the ground turkey, spinach, pine nuts, Italian seasoning, salt and pepper. Spread 1/2 cup of the pasta sauce in the bottom of a 10-inch square microwave-safe dish. Fill the uncooked manicotti shells with the meat mixture and place in the dish. (It will be tight but all 14 filled shells will fit.)
Pour broth and remaining pasta sauce evenly over manicotti. Gently press shells into liquid. Cover with microwave-safe plastic wrap; vent one corner. Microwave on HIGH for 25 minutes.
Sprinkle with mozzarella cheese and microwave on HIGH for 3 minutes, uncovered. Allow to stand for 10 minutes before serving. Garnish with grated Parmesan cheese, if desired.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 236, Fat, total (g) 9, chol. (mg) 37, sat. fat (g) 2, carb. (g) 24, fiber (g) 2, pro. (g) 14, sodium (mg) 579, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 23 2014

ingredients
3    tablespoons   canola oil, divided
1      medium sweet onion, (half diced, half thinly sliced), divided
8    ounces   mushrooms, chopped
1    tablespoon   onion powder
1 1/4   teaspoons   salt , divided
1/2   teaspoon   dried thyme
1/2   teaspoon   freshly ground pepper
2/3   cup   all-purpose flour, divided
1    cup   low-fat milk
3    tablespoons   dry sherry, (see Ingredient Note)
1    pound   frozen French-cut green beans, (about 4 cups)
1/3   cup   reduced-fat sour cream
3    tablespoons   buttermilk powder, (see Ingredient Note)
1    teaspoon   paprika
1/2   teaspoon   garlic powder
directions
Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Tips:
Ingredient notes:
Don't use the high-sodium "cooking sherry" sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 212, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 7, sodium (mg) 533, Potassium (mg) 259, calcium (mg) 161.55, Vegetables () 1, Starch () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:05 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 15 2014
ingredients
 
  • 2    cups   sliced fresh mushrooms
  • 1    cup   chopped onions
  • 1    tablespoon   olive oil
  • 1/4   cup   all-purpose flour
  • 6    cups   reduced-sodium chicken broth
  • 1    2 - 2 1/2pound   deli-roasted chicken, skinned, boned, and cut in chunks
  • 2    cups   frozen peas
  • 1/2   cup   pitted kalamata olives, halved
  • 1    tablespoon   lemon juice
  • 1    teaspoon   ground sage
  • 1      recipe Buttermilk Dumplings
  •     Thinly sliced green onion (optional)
  •     Fried Sage Leaves (optional)
Buttermilk Dumplings
 
  • 2    cups   all-purpose flour
  • 1/2   teaspoon   baking powder
  • 1/4   teaspoon   baking soda
  • 1/4   teaspoon   salt
  • 1/4   cup   sliced green onions
  • 1    tablespoon   snipped Italian parsley
  • 1    cup   buttermilk
  • 2    tablespoons   olive oil
 
Fried Sage Leaves
 
  • 1/4   cup   olive oil
  • 8      sage sprigs
 
 
directions
In 4-quart Dutch oven cook mushrooms and onions in hot oil over medium heat 6 to 8 minutes until liquid has evaporated. Stir in flour until combined. Add broth all at once; cook and stir until thickened and bubbly. Stir in chicken, peas, olives, lemon juice, and sage. Return to boiling.
 
 
Prepare Buttermilk Dumpling dough; drop dough, 1/3 cup at a time, onto boiling soup. Simmer, covered, 10 minutes or until toothpick inserted near centers comes out clean. To serve sprinkle with green onion and Fried Sage Leaves.
 
 
Buttermilk Dumplings
In a medium bowl combine flour, baking powder, baking soda, and salt. Stir in green onions and parsley. Add buttermilk and olive oil; stir until moistened.
 
 
 
Fried Sage Leaves
Heat olive oil over medium heat. Add sage sprigs, 2 at a time. Cook until crisp for 30 to 60 seconds; drain.
 
 


 
nutrition information
Per Serving: cal. (kcal) 367, Fat, total (g) 12, chol. (mg) 56, sat. fat (g) 2, carb. (g) 37, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 6, pro. (g) 25, vit. A (IU) 242.95, vit. C (mg) 7.68, Thiamin (mg) 0.36, Riboflavin (mg) 0.45, Niacin (mg) 10.07, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 776, Potassium (mg) 352, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:52 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 12 2014
ingredients
Apricot BBQ Sauce:
  • 2/3   cup   apricot preserves
  • 2    tablespoons   Dijon mustard
  • 1/2   teaspoon   garlic powder
  • 1    teaspoon   finely chopped fresh ginger
  • 1/4   cup   ketchup
Chicken:
 
  • 4      whole chicken legs (about 1-3/4 pounds total)
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
 
directions
Prepare grill with medium-hot coals, or heat gas grill to medium-high.
 
 
Apricot BBQ sauce:
 
Stir apricot preserves, mustard, garlic powder, ginger and ketchup until combined. Set aside.
 
 
Chicken:
 
Remove skin from chicken legs. Season all over with salt and pepper. Grill 25 to 30 minutes, turning occasionally or until an instant-read thermometer registers 165 degrees F. Brush chicken with half the sauce during the last 5 minutes of cooking; serve remaining sauce on the side.
 
 

 
nutrition information
Per Serving: cal. (kcal) 316, Fat, total (g) 5, chol. (mg) 109, sat. fat (g) 1, carb. (g) 39, fiber (g) 1, pro. (g) 28, sodium (mg) 791, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:17 am   |  Permalink   |  0 Comments  |  Email
Monday, October 20 2014
Pulled Pork Enchiladas Recipe
ingredients
 
  • 3 1/2   pounds   boneless pork shoulder
  • 1    14 ounce can  chicken broth
  • 1/2   cup   chopped onion (1 medium)
  • 6      cloves garlic, minced
  • 1    tablespoon   ground cumin
  • 2 - 3    teaspoons   ground chipotle chile pepper or hot chili powder
  • 1    teaspoon   salt
  • 3    10 ounce cans  enchilada sauce
  • 1    tablespoon   snipped fresh cilantro
  • 1    4 ounce can  diced green chile peppers
  • 8    ounces   cotija cheese, shredded (2 cups)
  • 8 - 12    8 inches   flour tortillas
  •     Snipped fresh cilantro
  •     Diced tomato or quartered grape tomatoes
  •     Sour cream (optional)
 
directions
Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
 
 
Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
 
 
In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
 
 
In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
 
 
Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
 
 
Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings
 
 
 
Make Ahead Tip
  • *Test Kitchen Tip: At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.
nutrition information
Per Serving: cal. (kcal) 861, Fat, total (g) 36, chol. (mg) 212, sat. fat (g) 13, carb. (g) 64, fiber (g) 3, pro. (g) 68, sodium (mg) 2795, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:54 am   |  Permalink   |  0 Comments  |  Email
Monday, October 20 2014
Butternut Squash Casserole Recipe
ingredients
 
  • 1/2     butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
  • 2    teaspoons   olive oil
  • 1/4   teaspoon   salt
  • 1/2   pound   whole-wheat elbows
  • 2    tablespoons   butter
  • 2    tablespoons   flour
  • 1 1/2   cups   reduced-fat milk
  • 1 3/4   cups   low-fat white cheddar cheese, shredded and divided
 
directions
Preheat oven to 375 degrees F. Toss squash with oil and salt on a foil-lined tray. Bake for 20 minutes or until tender, set aside.
 
 
Cook pasta for 2 minutes less than package directions call for; drain and place in a bowl with squash. Meanwhile, melt butter over low heat. Whisk in flour; cook for 2 minutes.
 
 
Slowly whisk in milk. Bring mixture to a boil, then simmer. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups cheese; stir until melted. Stir cheese sauce in pasta and squash.
 
 
Spoon into 6 greased, individual ramekins. Sprinkle on remaining cheese. Bake 10 minutes.
 
 

 
nutrition information
Per Serving: cal. (kcal) 306, Fat, total (g) 10, chol. (mg) 23, sat. fat (g) 5, carb. (g) 39, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 6, pro. (g) 18, vit. A (IU) 5274.55, vit. C (mg) 9.92, Thiamin (mg) 0.28, Riboflavin (mg) 0.28, Niacin (mg) 2.73, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 46.34, Cobalamin (Vit. B12) (µg) 0.52, sodium (mg) 400, Potassium (mg) 360, calcium (mg) 272, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:31 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 18 2014
Baked Beef Ravioli Recipe
ingredients
 
  • 2    9 ounce package  refrigerated cheese-filled ravioli
  • 1 1/2   pounds   ground beef
  • 1    large  onion, chopped (1 cup)
  • 6    cloves  garlic, minced
  • 1    14 1/2ounce can  diced tomatoes, undrained
  • 1    10 3/4ounce can  condensed tomato soup
  • 1    teaspoon   dried basil, crushed
  • 1    teaspoon   dried oregano, crushed
  • 1 1/2   cups   shredded mozzarella cheese (6 ounces)
  • 1/2   cup   finely shredded Parmesan cheese (2 ounces)
 
directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
 
 
Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
 
 
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 503, Fat, total (g) 20, chol. (mg) 113, sat. fat (g) 9, carb. (g) 40, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 8, pro. (g) 40, sodium (mg) 854, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:13 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 09 2014
Fish n Chip Recipe
ingredients
 
  • 1    pound   fresh or frozen skinless catfish fillets
  • 1    teaspoon   chili powder or paprika
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   dried dillweed
  • 1/4   teaspoon   ground black pepper
  • 2    small  sweet potatoes (10 oz.)
  • 1    medium  Yukon gold potato
  • 1    tablespoon   canola oil
  • 1/3   cup   buttermilk
  • 2/3   cup   panko (Japanese-style bread crumbs)
  • 2    cloves  garlic, minced
  •     Fresh dill sprigs (optional)
  •     Malt vinegar (optional)
 
directions
Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut into 4 to 8 pieces. Set aside. Preheat oven to 450 degrees F. Line two baking sheets with foil; lightly coat with nonstick spray. In bowl combine chili powder, salt, dill, and pepper; set aside.
 
 
Scrub potatoes; cut in 1/2-inch thick wedges. In bowl toss potatoes with oil to coat. Add 1/2 teaspoon of the chili powder mixture; toss to coat. Arrange potatoes in single layer on one prepared baking sheet. Bake 10 minutes.
 
 
Meanwhile, pour buttermilk in shallow dish. In another shallow dish combine panko, garlic, and remaining chili powder mixture. Dip fish in buttermilk, turning to coat and allowing excess to drip off. Dip in panko mixture, coating both sides. Place fish on second baking sheet. Lightly coat with nonstick spray. Measure thickness.
 
 
Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork and potatoes are tender. Sprinkle fish with fresh dill. Serve with vinegar. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 317, Fat, total (g) 13, chol. (mg) 54, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 5, pro. (g) 22, vit. A (IU) 10010, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 449, Potassium (mg) 759, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:48 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 08 2014
Chili and Corn Bread Dumpling Recipe
ingredients
 
  • 1    pound   boneless beef round steak or boneless pork shoulder
  • 1    cup   chopped onion (2 medium)
  • 1 1/4   cups   chopped green, red, or yellow sweet pepper (1 large)
  • 1    15 ounce can  chili beans with chili gravy, undrained
  • 1    15 ounce can  kidney or pinto beans, rinsed and drained
  • 1    14 1/2ounce can  Mexican-style stewed tomatoes, undrained, cut up
  • 1    cup   beef broth
  • 1 - 2    teaspoons   chopped canned chipotle chile peppers in adobo sauce or 1/4 to 1/2 teaspoon crushed red pepper
  • 1    teaspoon   ground cumin
  • 3/4   teaspoon   garlic salt
  • 1/2   teaspoon   dried oregano, crushed
  •     Corn Bread Dumplings
  •     Shredded cheddar cheese
  •     Green onions, cut into strips (optional)
Corn Bread Dumplings
 
  • 1    8 1/2ounce package  corn muffin mix
  • 1/2   cup   shredded cheddar cheese, Monterey jack cheese, or Mexican cheese blend (2 ounces)
  • 1/4   cup   sliced green onions
  • 1      egg
  • 1/4   cup   sour cream
 
 
directions
Trim fat from meat. Cut meat into 1/2-inch cubes. In a 3-1/2- or 4-quart slow cooker, stir together meat, onion, sweet pepper, undrained chili beans with chili gravy, drained kidney or pinto beans, undrained tomatoes, broth, chipotle chile peppers or crushed red pepper, cumin, garlic salt, and oregano.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
 
 
If using low-heat setting, turn to high-heat setting. If you have an oval slow cooker, using two spoons, drop all of the Corn Bread Dumplings dough into small mounds onto the bubbling mixture in slow cooker. (If you have a round cooker, preheat oven to 400 degrees F. Drop half of the Corn Bread Dumplings dough onto the bubbling mixture. Spoon remaining batter into two or three greased muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.)
 
 
Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Top each serving with cheddar cheese. If desired, garnish with green onion strips.
 
 
Corn Bread Dumplings
In a large bowl combine corn muffin mix, cheese, and green onions. In a small bowl beat egg with a fork; stir in sour cream. Stir egg mixture into cheese mixture.
 
 
 
Tip
  • If desired, substitute 1 pound ground beef or ground pork for the beef round steak or pork shoulder. In a large skillet, brown ground beef or pork; drain off fat before using.
nutrition information
Per Serving: cal. (kcal) 529, Fat, total (g) 17, chol. (mg) 101, sat. fat (g) 6, carb. (g) 61, fiber (g) 9, pro. (g) 35, sodium (mg) 1256, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:42 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 03 2014
Chicken Alfredo Pot Pies Recipe
ingredients
 
  • 1/2   15 ounce package (1 crust)  rolled refrigerated unbaked piecrust
  • 3    cups   frozen vegetable blend (any combination)
  • 3    cups   cubed cooked chicken or turkey
  • 1    10 ounce container  refrigerated Alfredo pasta sauce
  • 1    teaspoon   dried thyme, marjoram, or sage, crushed
  •     Fresh thyme or marjoram sprigs (optional)
 
directions
Let piecrust stand according to package directions. Preheat oven to 450 degrees F. In a large skillet, cook frozen vegetables in a small amount of boiling water for 5 minutes; drain. Return to skillet. Stir in chicken, Alfredo sauce, and the dried thyme. Cook and stir until bubbly. Divide mixture among four ungreased 10-ounce individual casseroles or custard cups.
 
 
On a lightly floured surface, roll pie crust into a 13-inch circle. Cut four 5-inch circles and place on top of casseroles. Press edges of pastry firmly against sides of casseroles. Cut slits in tops for steam to escape.*
 
 
Place casseroles in a foil-lined shallow baking pan. Bake, uncovered, for 12 to 15 minutes or until mixture is heated through and pastry is golden. If desired, garnish with fresh thyme. Makes 4 servings.
 
 
 
Tip
  • *Test Kitchen Tip: Instead of cutting slits for steam to escape, use a small cookie cutter to cut shapes from pastry. Brush pastry with a little milk or water and top with pastry cutouts.
nutrition information
Per Serving: cal. (kcal) 709, Fat, total (g) 41, chol. (mg) 143, sat. fat (g) 19, carb. (g) 45, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 3, pro. (g) 38, vit. A (RE) 0, vit. A (IU) 51.02, vit. C (mg) 9.45, Thiamin (mg) 0.19, Riboflavin (mg) 0.28, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 596, Potassium (mg) 516, calcium (mg) 141.36, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 06:46 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 23 2014
Greek Shrimp Salad
ingredients
 
  • 3    tablespoons   lemon juice
  • 3    tablespoons   olive oil
  • 1    teaspoon   prepared mustard
  • 1    teaspoon   fresh oregano, chopped
  • 1/8   teaspoon   salt
  • 1/8   teaspoon   black pepper
  • 1    cup   bulgur wheat
  • 1/2   pound   plum tomatoes, chopped
  • 1/2     cucumber, peeled and chopped
  • 1/4   cup   flat-leaf parsley, chopped
  • 1/4   cup   fresh mint, chopped
  • 1    pound   cooked, peeled shrimp
  • 1/2     head iceberg lettuce, shredded
  • 1/2     large red onion, sliced
  • 12      pitted black olives, chopped
  • 2    ounces   reduced-fat feta cheese (about 1/2 cup), crumbled
 
directions
In a small bowl, whisk together lemon juice, olive oil, mustard, oregano, salt and black pepper. Set aside.
 
 
Place bulgur in a large bowl. Stir in 2 cups boiling water. Cover with plastic and allow to stand for 5 minutes. Stir in tomatoes, cucumber, parsley, mint and 2 tablespoons of lemon dressing. Cover and refrigerate 1 hour.
 
 
Toss the shrimp with 1 tablespoon of dressing and set aside.
 
 
In a large bowl, toss together lettuce, onion, olives and remaining dressing. Equally divide among 4 dinner plates. Top each serving with bulgur, shrimp and feta.
 
 

 
nutrition information
Per Serving: cal. (kcal) 410, Fat, total (g) 17, chol. (mg) 172, sat. fat (g) 3, carb. (g) 38, fiber (g) 8, pro. (g) 28, sodium (mg) 692, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:09 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 17 2014
ingredients
 
  • 4      pork loin chops, cut 3/4-inch thick
  • 4      small zucchini and/or yellow summer squash, halved lengthwise
  • 1    tablespoon   olive oil
  •     Salt
  •     Ground black pepper
  • 1      orange, peeled and chopped
  • 1/2   cup   bottled chipotle salsa
 
directions
Brush chops and squash lightly with olive oil and sprinkle with salt and pepper. For a charcoal grill, place chops and squash, cut sides down, on the grill rack directly over medium coals. Grill squash 6 to 8 minutes and chops 11 to 13 minutes, turning once, until squash are tender and centers of chops are just slightly pink (160 degrees F).
 
 
Meanwhile, stir together orange and salsa. Slice squash into bite-size pieces. Spoon salsa mixture on top of chops.
 
 

 
nutrition information
Per Serving: cal. (kcal) 268, Fat, total (g) 14, chol. (mg) 78, sat. fat (g) 4, carb. (g) 10, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 26, vit. A (IU) 437.31, vit. C (mg) 39.56, Thiamin (mg) 0.64, Riboflavin (mg) 0.43, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 1.19, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 340, Potassium (mg) 886, calcium (mg) 60.58, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:21 am   |  Permalink   |  Email
Tuesday, August 05 2014
Black Bean Chipotle Burger Meal
ingredients
 
  • 2    15 ounce can  black beans, rinsed and drained
  • 1    14 ounce can  whole kernel corn, drained
  • 2    cups   corn chips, finely crushed (about 1 cup crushed)
  • 1    cup   cooked brown rice
  • 1/2   cup   finely chopped red onion
  • 1/2   cup   bottled chunky salsa
  • 2 - 3    teaspoons   finely chopped canned chipotle peppers in adobo sauce
  • 1    teaspoon   ground cumin
  • 2    cloves  garlic, minced
  • 2    tablespoons   olive oil
  • 8      tostada shells, heated according to package directions
  •     Bottled chunky salsa
  •     Thinly sliced radishes
  •     Finely shredded green cabbage
  •     Fresh cilantro leaves
  •     Crumbled queso fresco cheese
  •     Avocado slices
 
directions
In a large bowl mash half the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/2 cup salsa, the chipotle peppers, cumin, and garlic.
 
 
Shape mixture into eight 4-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill at least 1 hour before grilling.
 
 
Brush both sides of patties with olive oil; place patties on a grill pan. For a charcoal grill, place grill pan on the grill rack directly over medium coals for 8 to 10 minutes or until browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add patties on grill pan to grill rack, cover and grill as above.)
 
 
Serve burgers on tostada shells. Top with additional salsa, the radishes, cabbage, cilantro, cheese, and avocado. Makes 8 servings.
 
 
 
Tip
  • Patties can be prepared as above through step 2 and frozen for 3 to 4 hours until firm. Place patties in an airtight freezer container and freeze up to 1 month. To serve, brush frozen patties with oil and grill as above for 8 to 10 minutes or until browned, turning once.
nutrition information
Per Serving: cal. (kcal) 347, Fat, total (g) 15, chol. (mg) 0, sat. fat (g) 2, carb. (g) 46, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 11, sugar (g) 5, pro. (g) 14, vit. A (IU) 242.95, vit. C (mg) 14.76, Thiamin (mg) 0.15, Riboflavin (mg) 0.22, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 699, Potassium (mg) 566, calcium (mg) 212.03, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 11:39 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 02 2014
Steak with Nectarines Meal
ingredients
 
  • 4    6 - 8 ounces   boneless beef rib-eye steaks, cut 1/2 inch thick
  • 3    teaspoons   sugar, divided
  • 1 - 1 1/2   teaspoons   chili powder
  • 1 1/2   teaspoons   salt
  • 1    teaspoon   ground cumin
  • 1/2   teaspoon   freshly ground black pepper
  • 1/8 - 1/4   teaspoon   cayenne pepper
  • 2      medium firm but ripe nectarines, pitted and cut into 8 wedges each
  • 2    teaspoons   water
  • 4    slices  bacon, preferably hickory smoked
 
directions
Trim fat from meat. In a small bowl combine sugar, chili powder, salt, cumin, black pepper, and cayenne pepper; reserve 1 teaspoon. Sprinkle remaining spice mixture evenly over both sides of meat; rub in with your fingers; set aside. In a medium bowl toss the nectarines with the reserved 1 teaspoon spice mixture and water; set aside.
 
 
For a charcoal grill, place bacon slices in a large cast iron skillet. Place skillet with bacon on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until bacon is crisp-cooked and browned, turning very frequently. Carefully remove skillet from grill. Remove bacon from skillet and drain on paper towels.
 
 
Place steaks on the grill rack directly over the coals. Grill until desired doneness, turning once. (Allow 4 to 6 minutes for medium-rare doneness or 5 to 7 minutes for medium doneness.) Place nectarine wedges directly on grill rack along side of the steak dinner the last 3 to 5 minutes of grilling until nectarines are lightly browned and warmed through, turning often.
 
 
Transfer steaks to serving plates and top each with a slice of bacon and 4 nectarine wedges. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 353, Fat, total (g) 17, chol. (mg) 108, sat. fat (g) 6, carb. (g) 11, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 9, pro. (g) 38, vit. A (IU) 437, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 5, sodium (mg) 1155, Potassium (mg) 740, calcium (mg) 30, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:39 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 12 2014
Summertime Noodle Dinner
Posted by: AT 09:53 am   |  Permalink   |  0 Comments  |  Email
Friday, July 11 2014
Tuna Salad Dinner
ingredients
 
  • 1    15 ounce can  cannellini beans, rinsed and drained
  • 2    5 ounce cans  tuna packed in water, drained
  • 2    cups   lightly packed arugula or spinach
  • 1/2     small red onion, thinly sliced
  • 1/4   cup   fresh flat-leaf Italian parsley, chopped
  • 1/4   cup   red wine vinegar
  • 3    tablespoons   extra virgin olive oil
  • 1/2   teaspoon   dried leaf oregano, crushed
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   ground black pepepr
  • 1/2     lemon
  •     Crusty bread, sliced and toasted (optional)
 
directions
In a large bowl combine beans, tuna, arugula, red onion, and parsley.
 
For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine.
 
Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad. Serve with toasted crusty bread, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 274, Fat, total (g) 13, chol. (mg) 30, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 1, pro. (g) 22, vit. A (IU) 576.6, vit. C (mg) 9.34, Thiamin (mg) 0.02, Riboflavin (mg) 0.05, Niacin (mg) 4.21, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 19.86, Cobalamin (Vit. B12) (µg) 0.83, sodium (mg) 644, Potassium (mg) 252, calcium (mg) 98, iron (mg) 2.39, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:49 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 08 2014
Shrimp Tostadas Meal
ingredients
 
  • 1/2   cup   reduced-fat mayonnaise
  • 1    tablespoon   lime juice
  • 1    teaspoon   brown sugar
  • 1/4   teaspoon   chipotle chile powder
  • 8      white corn tortillas
  • 1    pound   large shrimp, shells removed, deveined
  • 1/4   teaspoon   salt
  • 1/8   teaspoon   black pepper
  • 4    cups   shredded iceberg lettuce
  • 2      plum tomatoes, cored and diced
  • 1      small red onion, chopped
  • 1/2     cucumber, peeled and cut into thin matchsticks
  • 1/2   cup   cilantro leaves
  • 1      lime, cut into wedges
  • 1/2   cup   prepared tomato salsa
  •     Sour cream (optional)
 
directions
In a small bowl, whisk together mayonnaise, lime juice, brown sugar and chile powder. Refrigerate.
 
Heat oven to 450 degrees . Place 2 racks on each of 2 baking sheets. Place tortillas on racks and lightly spritz both sides with nonstick cooking spray. Bake at 450 degrees for 5 to 7 minutes or until crisp. Remove tortillas from oven and reserve.
 
Heat broiler. Coat broiler pan with nonstick cooking spray. Season shrimp with salt and pepper and place on broiler pan. Broil for 2 minutes per side or until cooked through. Remove shrimp to a plate.
 
Spread top of each tortilla with about 1 tbsp of mayonnaise mixture. Top with equal amounts shrimp, lettuce, tomatoes, onion, cucumber and cilantro. Squeeze a wedge of lime over each. Serve with salsa and, if desired, sour cream on the side.
 
 
 
Tip
  • slash sodium Use on-thevine tomatoes to make this fresh and easy salsa.
    In a medium bowl, combine 1 lb seeded and diced tomatoes, 1/2 cup chopped red onion, 2 cloves chopped garlic, 1 tbsp olive oil, 1/4 tsp salt, a dash of hot sauce and 2 tbsp each lime juice and cilantro. Stir in 1 diced ripe avocado, if desired.
nutrition information
Per Serving: cal. (kcal) 329, Fat, total (g) 13, chol. (mg) 179, sat. fat (g) 2, carb. (g) 31, fiber (g) 4, pro. (g) 22, sodium (mg) 741, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:49 am   |  Permalink   |  0 Comments  |  Email
Monday, May 19 2014
Chicken-Fried Steak with Gravy
ingredients
 
  • 1    pound   beef top round steak, cut 1/2 inch thick
  • 3/4   cup   fine dry bread crumbs
  • 1 1/2   teaspoons   snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   pepper
  • 1      beaten egg
  • 1    tablespoon   milk
  • 2    tablespoons   cooking oil
  • 1      small onion, sliced and separated into rings
  • 2    tablespoons   all-purpose flour
  • 1 1/3   cups   milk
 
directions
Cut steak into 4 serving-size pieces. Trim fat. Place meat pieces between 2 pieces of plastic wrap. Pound meat with a meat mallet to 1/4-inch thickness.
 
 
In a dish or on a piece of waxed paper combine bread crumbs, basil or oregano, salt, and pepper. In another shallow dish stir together egg and the 1 tablespoon milk. Dip meat pieces in egg mixture, then coat with bread crumb mixture.
 
 
In a 12-inch skillet brown meat pieces in hot oil over medium heat about 3 minutes on each side. Reduce heat to low. Cover and cook for 45 to 60 minutes more or until tender. Transfer meat pieces to a platter. Cover to keep warm.
 
 
For gravy, cook onion in pan drippings until tender but not brown. (Add more oil, if necessary.) Stir in flour. Add the 1-1/3 cups milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Serve gravy with meat. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 363, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 22, pro. (g) 32, sodium (mg) 539, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:46 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 06 2014
Hot Italian Sausage and Shrimp with Asiago Grits
ingredients
Grits:
  • 4    cups   Chicken Broth
  • 1    cup   Whole Milk
  • 1 1/4   cups   Old Fashioned Grits
  • 1/3   cup   Shredded Asiago Cheese (can substitute fresh grated parmesan)
Sausage and Shrimp:
 
  • 1      Johnsonville® Hot Italian Sausage, coin sliced
  • 2    tablespoons   Extra Virgin Olive Oil
  • 1/2   pound   Medium-sized Shrimp, peeled and deveined
  • 2      med. Tomatoes, chopped
  • 1      small Red Pepper, chopped
  • 1/2   cup   Corn (cut off the cob or frozen)
  • 1/3   cup   Sliced Green Onions
  • 1      clove Garlic, minced
  • 1/2   teaspoon   Cajun Seasoning, (optional)
  • 1/3   cup   Water
 
directions
Note:

Prep all ingredients in the recipe before starting to cook.
 
 
For the Grits:

In a medium saucepan, bring broth and milk to a gentle boil and slowly whisk in grits. Reduce heat to low, cover and cook for about 12-15 minutes stirring frequently. While the grits are cooking prepare the sausage and shrimp. When the grits are done stir in the asiago cheese. Keep them warm and continue to stir until ready to serve. (Grits cannot be made ahead of time.)
 
 
For the Sausage and Shrimp:

Cook coin sliced sausage in a 12 skillet over medium heat for about 10-12 minutes until browned and cooked through. Transfer to a bowl and reserve.
 
 
Add olive oil to the hot skillet and cook the shrimp, turning until cooked through about 3-4 minutes. Stir in the tomatoes, red pepper, corn, green onions, garlic, seasoning and water and cook another 3-4 minutes. Add the cooked sausage and heat through.
 
 
Spoon grits into individual bowls and top with sausage and shrimp mixture.
Posted by: Send a Meal AT 10:43 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 23 2014
Moroccan Lamb
ingredients
 
  • 2    pounds   boneless lamb shoulder roast
  • 2    tablespoons   olive oil
  • 1      medium onion, chopped (1/2 cup)
  • 2      cloves garlic, minced
  • 1    tablespoon   grated fresh ginger
  • 2 1/2   cups   water
  • 1    6 ounce package  long grain and wild rice mix
  • 1/2   teaspoon   coarsely ground black pepper
  • 1/4   teaspoon   ground cinnamon
  • 1/8 - 1/4   teaspoon   cayenne pepper
  • 2      medium yellow summer squash, cut into 1-inch pieces (2-1/2 cups)
  • 1    8 ounce package  fresh mushrooms, halved or quartered (about 3 cups)
  • 3/4   cup   dried apricots
  • 1/2   cup   raisins
  • 1/2   cup   dried tart cherries
 
directions
Trim fat from lamb; cut meat into 1-inch pieces. In a very large skillet heat oil over medium heat. Add half of the lamb and brown on all sides; remove lamb from skillet using a slotted spoon. Add remaining lamb, the onion, garlic, and ginger to skillet. Cook until meat is brown and onion is tender, stirring occasionally. Return all meat to skillet. Add water. Bring mixture to boiling; reduce heat. Simmer, covered, for 25 minutes.
 
 
Add rice mix and seasoning packet, black pepper, cinnamon, and cayenne pepper to lamb mixture. Return mixture to boiling; reduce heat. Simmer, covered, for 20 minutes. Add squash, mushrooms, apricots, raisins, and cherries to lamb mixture. Simmer, covered, about 10 minutes or until squash is just tender. Makes 6 to 8 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 610, Fat, total (g) 31, chol. (mg) 102, sat. fat (g) 12, carb. (g) 54, Monosaturated fat (g) 14, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 18, pro. (g) 32, vit. A (IU) 680, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 490, Potassium (mg) 939, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:43 am   |  Permalink   |  0 Comments  |  Email
Friday, April 18 2014

Skip the frying for this fish recipe. Buttermilk breaded fish becomes toasty in a hot oven and keeps this fish dinner low in calories.

Toasted Almond-Topped Fish
Recipe from 
Servings: 4
Prep Time: 15 mins
 
 
 
ingredients
 
  • 1    pound   fresh or frozen fish fillets or steaks
  • 1/4   cup   buttermilk
  • 1/2   cup   fine dry bread crumbs
  • 2    tablespoons   snipped fresh parsley or 2 teaspoons dried parsley flakes
  • 1/2   teaspoon   dry mustard
  • 1/4   teaspoon   salt
  • 1/8   teaspoon   pepper
  • 1/4   cup   sliced almonds, coarsely chopped
  • 2    tablespoons   butter or margarine, melted
  •     Scored cucumber slices (optional)
  •     Curly endive (optional)
  •     Pitted ripe olives (optional)
  •     Lemon wedges (optional)
 
directions
Thaw fish, if frozen. If using fillets, separate fillets, or cut fillets or steaks into 4 serving-size portions. Rinse and pat dry with paper towels. Measure thickness of fish. (To measure thickness of fish fillets or steaks, place a ruler against the thickness part of the fish. Use this measurement to calculate the cooking time for fish. Generally allow 4 to 6 minutes for each 1/2 inch thickness of fish.)
 
 
Pour buttermilk into a shallow dish. In another shallow dish combine bread crumbs, parsley, dry mustard, salt, and pepper. Dip fish into buttermilk. Then roll fish in crumb mixture. Place coated fish in a greased shallow baking pan.
 
 
Sprinkle fish with coarsely chopped almonds. Drizzle melted butter or margarine over fish. Bake in a 500 degree F oven until golden and fish flakes easily with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
 
 
To serve, transfer fish to a warm serving platter; garnish with cucumber slices, endive, and ripe olives, if desired. Serve with lemon wedges, if desired. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 252, Fat, total (g) 13, chol. (mg) 71, sat. fat (g) 5, carb. (g) 10, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 2, pro. (g) 25, vit. A (IU) 340.13, vit. C (mg) 4.13, Thiamin (mg) 0.12, Riboflavin (mg) 0.19, Niacin (mg) 3.55, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.65, sodium (mg) 582, Potassium (mg) 509, calcium (mg) 90.87, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Sunday, April 13 2014

Plan on using the leftover ham in sandwiches or at breakfast or brunch.

Stout-Glazed Ham
Recipe from 
Servings: 14
Prep Time: 15 mins
 
 
 
ingredients
 
  • 1    5 - 6 pound   cooked bone-in ham
  •     cloves
  • 1/2   cup   Irish stout (such as Guinness), apple cider, or apple juice
  • 1/4   cup   honey
  • 1/4   cup   butter
  • 6    small  parsnips, peeled and halved lengthwise
  • 1    pound   red boiling onions, peeled* and halved, and/or medium red onions, quartered
 
directions
Preheat oven to 325 degrees F. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120 degrees F.
 
 
Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
 
 
In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.
 
 
Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.
 
 
 
Make Ahead Tip
  • Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.
Note
  • * To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.
nutrition information
Per Serving: cal. (kcal) 283, Fat, total (g) 14, chol. (mg) 76, sat. fat (g) 6, carb. (g) 12, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 6, pro. (g) 26, vit. A (IU) 146, vit. C (mg) 5, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1740, Potassium (mg) 597, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:05 am   |  Permalink   |  0 Comments  |  Email
Monday, April 07 2014

Spunky Cajun seasoning, velvety black beans and colorful vegetables keep this Cajun-Seasoned Vegetarian Gumbo lively, loaded and interesting. There's plenty of saucy liquid to flavor accompanying rice.

Cajun-Seasoned Vegetarian Gumbo
Recipe from 
Servings: 6
Prep Time: 10 mins
 
 
 
ingredients
 
  • 2    15 ounce cans  black beans, rinsed and drained
  • 1    28 ounce can  diced fire-roasted tomatoes, undrained
  • 1    16 ounce package  frozen sweet peppers and onion stir-fry vegetables
  • 2    cups   frozen cut okra
  • 2 - 3    teaspoons   Cajun seasoning
  •     Hot cooked brown rice (optional)
  •     Snipped fresh chives or basil (optional)
 
directions
In a 3-1/2- to 4-1/2-quart slow cooker combine beans, tomatoes, frozen stir-fry vegetables, okra, and Cajun seasoning.
 
 
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, serve over hot cooked brown rice and/or sprinkle with snipped herb.
 
 

 
nutrition information
Per Serving: cal. (kcal) 153, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 31, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 10, sugar (g) 7, pro. (g) 12, vit. A (IU) 1554.89, vit. C (mg) 37.2, Thiamin (mg) 0.13, Riboflavin (mg) 0.04, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 639, Potassium (mg) 467, calcium (mg) 121.16, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:30 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 27 2014
 
Chicken Curry Skillet with Rice Noodles
Recipe from 
Servings: 6
Total Time: 30 mins
 
 
ingredients
 
  • 8    ounces   wide rice noodles, broken
  • 1 1/2   pounds   skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2    tablespoons   vegetable oil
  • 1    16 ounce package  frozen green bean or sugar snap pea stir-fry vegetables, thawed
  • 1    14 ounce can  unsweetened lite coconut milk
  • 1/2   cup   water
  • 1    tablespoon   sugar
  • 1    tablespoon   fish sauce
  • 1/2 - 1    teaspoon   red curry paste
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   ground black pepper
  • 1/4   cup   snipped fresh basil
 
directions
Soak rice noodles according to package directions; drain.
 
 
In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.
 
 
In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 386, Fat, total (g) 10, chol. (mg) 66, sat. fat (g) 3, carb. (g) 42, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 28, vit. A (IU) 1263.35, vit. C (mg) 5.9, Thiamin (mg) 0.07, Riboflavin (mg) 0.1, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 529, Potassium (mg) 258, calcium (mg) 40.39, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:56 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 26 2014

Many of Madhur Jaffrey's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.

 4Recipe from 
Prep Time: 30 mins
Total Time: 1 hr
 
 
ingredients
 
  • 1    teaspoon   finely grated ginger
  • 1      garlic clove, mashed to a paste
  • 2    teaspoons   ground coriander
  • 1    teaspoon   ground cumin
  • 3    tablespoons   canola oil
  • 1/4   teaspoon   cumin seeds
  • 1      small shallot, minced
  • 1    tablespoon   tomato paste mixed with 1 tablespoon of water
  • 1 1/4   cups   dried green lentils
  • 1/4   teaspoon   ground turmeric
  • 4    ounces   green beans, cut into 3/4-inch lengths
  • 4    ounces   kale, stemmed and leaves finely chopped
  • 1      medium carrot, thinly sliced
  • 1    cup   finely chopped cilantro
  • 1/2   teaspoon   cayenne pepper
  •     Salt
 
directions
In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup of water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
 
 
In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve.
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Monday, March 24 2014

Currant jelly and ketchup create the glaze for these juicy pork burgers.

Currant-Glazed Pork Burgers
Recipe from 
Servings: 4
Prep Time: 15 mins
 
 
 
ingredients
 
  • 1/4   cup   currant jelly
  • 3    tablespoons   ketchup
  • 1    tablespoon   cider vinegar
  • 1/8   teaspoon   ground cinnamon
  •   Dash  ground cloves
  • 1      egg, lightly beaten
  • 3    tablespoons   fine dry bread crumbs
  • 2    tablespoons   chopped onion
  • 2    tablespoons   milk
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   dried thyme, crushed
  • 1/8   teaspoon   ground black pepper
  • 1    pound   lean ground pork
  • 4      whole wheat hamburger buns, split
  • 4      lettuce leaves (optional)
 
directions
For Sauce:
 
In a small saucepan, combine currant jelly, ketchup, vinegar, cinnamon, and cloves. Cook and stir just until boiling. Remove from heat; cover to keep warm.
 
 
In a medium bowl, combine egg, bread crumbs, onion, milk, salt, thyme, and pepper. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.
 
 
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast hamburger buns on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then hamburger buns on grill rack over heat. Cover and grill as above.)
 
 
Serve burgers in buns with lettuce (if desired) and sauce. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 347, Fat, total (g) 11, chol. (mg) 107, sat. fat (g) 4, carb. (g) 43, fiber (g) 3, pro. (g) 21, sodium (mg) 612, Potassium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 12:57 pm   |  Permalink   |  0 Comments  |  Email
Thursday, March 20 2014

Hot and savory, Serrano chiles lend their signature kick to these amazing vegetarian quesadillas, inspired by the flavors of classic fajitas. When buying bell peppers, choose that are firm, heavy for their size, and have shiny, vibrantly-colored skin.

Fajita-Style Quesadillas
Recipe from 
Servings: 8
Prep Time: 20 mins
 
 
 
ingredients
 
  • 1/2     medium red or green sweet pepper, seeded and cut into bite-size strips
  • 1/2     medium onion, halved and thinly sliced
  • 1      fresh serrano pepper, halved, seeded, and cut into thin strips*
  • 2    teaspoons   vegetable oil
  • 4      6-inch white corn tortillas
  •     Nonstick cooking spray
  • 1/2   cup   shredded Monterey Jack cheese (2 ounces)
  • 2    thin slices  tomato, halved crosswise
  • 1    tablespoon   snipped fresh cilantro
  •     Light dairy sour cream (optional)
  •     Cilantro and lime wedges (optional)
 
directions
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.
 
 
Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
 
 
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
 
 
 
Note
  • *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.
Tip
  • Cost: sweet pepper: $0.75
    onion: $0.17
    serrano chile: $0.06
    tortillas: $0.29
    cheese: $0.74
    tomato: $1.15
    cilantro: $0.25
    total cost: $3.41
    cost per serving: $0.43
nutrition information
Per Serving: cal. (kcal) 61, Fat, total (g) 4, chol. (mg) 6, sat. fat (g) 1, carb. (g) 5, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 2, vit. A (IU) 291.54, vit. C (mg) 11.22, Thiamin (mg) 0.02, Riboflavin (mg) 0.04, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 41, Potassium (mg) 54, calcium (mg) 60.58, iron (mg) 0.18, Starch () 0.5, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:30 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 19 2014

Sweet and savory flavors dance a rhythmic duet in this Caribbean chicken recipe.

Quick Caribbean Chicken
Recipe from 
Servings: 4
Total Time: 25 mins
 
 
ingredients
 
  • 12    ounces   chicken tenderloin strips
  • 1/4   teaspoon   salt
  • 1/8 - 1/4   teaspoon   ground red pepper
  • 1    teaspoon   cooking oil
  • 1      medium sweet potatoes, peeled, halved lengthwise, and thinly sliced
  • 1      small banana pepper, seeded and chopped
  • 3/4   cup   unsweetened pineapple juice
  • 1    teaspoon   cornstarch
  • 2      unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
  • 2    cups   hot cooked, quick-cooking brown rice
 
directions
Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 326, Fat, total (g) 5, chol. (mg) 45, sat. fat (g) 1, carb. (g) 50, fiber (g) 4, pro. (g) 20, vit. A (RE) 752.07, vit. C (mg) 28.34, sodium (mg) 188, calcium (mg) 30.29, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:27 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 13 2014
 
Meat Lovers Deep Dish Pizza
Recipe from 
Servings: 8
Yield: 8 slices
Prep Time: 10 mins
 
 
 
 
ingredients
 
  • 1    tablespoon   olive oil
  • 1/2   pound   ground beef
  • 1/2   pound   sweet or hot Italian pork sausage
  • 1/2   teaspoon   dried Italian seasoning
  • 1    pound   pizza dough, at room temperature, or one batch Basic Pizza Dough (find the recipe on familycircle.com)
  • 2    cups   shredded mozzarella cheese
  • 1/2     green pepper, seeded and thinly sliced
  • 1    cup   marinara sauce
  • 2    tablespoons   grated Parmesan cheese
 
directions
Heat oven to 450 degrees F. Lightly coat a 10-inch deep dish pizza pan with olive oil.
 
 
Heat oil in a large nonstick skillet over medium-high heat. Crumble in the ground beef and sausage; season with the Italian seasoning and cook for 4 to 5 minutes or until meat is no longer pink. Set aside.
 
 
On a lightly floured surface, roll out the dough to form a circle slightly larger than the pan. Place dough in prepared pan, pressing excess dough to the sides.
 
 
Layer 1-1/2 cups mozzarella cheese, reserved meat mixture, pepper and sauce onto dough. Bake at 450 degrees F for 15 minutes. Top with the remaining 1/2 cup mozzarella and Parmesan cheese. Bake an additional 15 minutes. Remove from oven and allow to cool slightly.
 
 
Use a sharp knife to cut into 8 slices, then remove with pie server or spatula.
 
 

 
nutrition information
Per Serving: cal. (kcal) 350, Fat, total (g) 19, chol. (mg) 49, sat. fat (g) 7, carb. (g) 29, fiber (g) 1, pro. (g) 19, sodium (mg) 768, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:15 am   |  Permalink   |  0 Comments  |  Email
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